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12/27/12
This week is a salute to cheese, an ingredient which can be used in so
many varied ways.
Cheese log
1 pkg. (8 oz.) cream cheese, softened
1 C shredded Italian three cheese blend
1 pkg. (1 oz.) dry onion soup mix
2 TBS light sour cream
2/3 C finely chopped pecans, toasted
Mix first 4 ingredients. Shape into log; wrap in plastic wrap.
Refrigerate 2 hours. Unwrap log; roll in nuts. Firmly press nuts into
log to secure. Serve with favorite crackers.
___
Cheesy bread
1 round or oval sourdough bread loaf (1 lb.)
1 pkg. (8 oz.) colby jack cheese slices with a Touch of
Philadelphia
6 slices cooked bacon, crumbled
1/4 C butter, melted
2 TBS zesty Italian dressing
1 green onion, thinly sliced
2 cloves garlic, minced
Heat oven to 350 degrees. Use serrated knife to make vertical
cuts, 1 inch apart, in top of bread loaf, being careful to not cut
through to bottom of loaf. Turn bread 1/4 turn; repeat cuts. Cut each
cheese slice into thirds; press into cuts in bread along with bacon.
Place loaf on large sheet of foil. Mix remaining ingredients; drizzle
over bread. Wrap bread with foil; place on baking sheet.
Bake 25 min. or until heated through, unwrapping bread after 15
min.
___
Cheese spinach bake
4 eggs
1 container (16 oz.) cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 C shredded mozzarella cheese
1/2 C real bacon bits
1/2 C green onion slices
1/2 of a medium red pepper, cut into thin strips
Preheat oven to 350 degrees. Beat eggs lightly in large bowl. Add all
remaining ingredients except red peppers; mix well. Pour into greased
9-inch pie plate. Bake 40 minutes or until center is set. Top with
peppers.
___
Thought - A truly happy person is one who can enjoy the scenery on a
detour.
Top of page
12/20/12
Recently I attended the annual Christmas party of McCarthy and Cox
financial planners hosted by Tom McCarthy and Jim Cox. All their clients
are invited and it’s always a very nice event with a wonderful dinner
and entertainment, and this year they gave each family a cookbook. I was
especially interested in this wonderful gift of recipes gathered from
their clients. They will also distribute the books to new clients and
agreed I could share some of the recipes with you.
Sweet potatoes and apples
from Linda Richardson
1 C brown sugar
2-3 TBS. flour
1/2 tsp. salt
dash cinnamon
3 medium tart apples, sliced
20 oz. can sweet potatoes, sliced
1/2 C water
dabs of butter
chopped pecans
Layer sweet potatoes, apples and other ingredients. Top with water, dabs
of butter and pecans. Bake covered at 350 degrees for 30 minutes, then
uncovered for 20 minutes.
___
Party chicken
from Diane Hutson
boneless skinless chicken breasts
dried beef
bacon
2 cans cream of chicken soup
16 oz. sour cream
rice or noodles
Pound each chicken breast flat. Place a piece of dried beef on top and
roll chicken breasts. Wrap with a piece of bacon and secure with
toothpick. Combine soup and sour cream. Place chicken in casserole dish
and pour soup/sour cream mixture over top. Cover and bake at 325 for
1-1/2 hours. Uncover and bake an additional 1/2 hour. Serve over rice or
noodles.
(I guess that would be 1 breast for each person and this should make
enough sauce for 4-6 people.)
___
Mom’s pumpkin roll
from Lei Benton
3 eggs
2/3 C canned pumpkin (29 oz. makes 5 rolls)
1 C white sugar
1/2 tsp. ground cinnamon
pinch of salt
1 tsp. baking soda
3/4 C flour
1/2 C chopped walnuts
confectioner’s sugar for dusting
Filling:
2 TBS. softened butter
8 oz. softened cream cheese
3/4 tsp. vanilla extract
1 C confectioner’s sugar
Preheat oven to 375. Grease 15x10-inch baking pan and line with
parchment paper. Grease and flour paper. In large bowl, beat eggs on
high for 5 minutes. Gradually add white sugar and pumpkin. Add flour,
cinnamon, salt and baking soda. Spread evenly in pan. Sprinkle walnuts
evenly over top. Bake at 375 for 15 minutes until cake springs back when
lightly touched. Immediately turn onto waxed paper or linen and dust
with confectioner’s sugar. Peel off paper and roll cake in waxed paper
or towel, starting with the short end. Cool completely. Mix filling
ingredients together. Carefully unroll pumpkin roll, spread filling
evenly over cake and roll back up. Dust with confectioner’s sugar. Chill
and slice.
___
Thought: Why is it that whenever you attempt to catch something that’s
falling off the table you always manage to knock something else over?
Top of page
12/13/12
The first recipe is from my daughter-in -law, Roberta. I have made the
chocolate version many times. Now she has sent another option.
White Texas sheet cake
1 C butter
1 C water
2 C flour
2 C sugar
2 eggs, beaten
1/2 C sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
Frosting:
1/2 C butter
1/4 C milk
4-1/2 C powdered sugar
1/2 tsp. almond extract
1 C chopped walnuts
In a large saucepan, bring butter and water to a boil. Remove from heat
and stir in flour, sugar, eggs, sour cream, almond extract, salt and
baking soda until smooth. Pour into greased 15x10 baking pan. Bake at
375 degrees for 20 to 22 minutes or until cake is golden brown and tests
done. Cool for 20 minutes.
Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to
a boil. Remove from heat, add sugar, almond extract and mix well. Stir
in walnuts and spread over warm cake. 16 to 20 servings.
___
Eggnog cookies
2-1/4 C flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1-1/4 C white sugar
3/4 C butter, softened
1/2 C eggnog
1 tsp. vanilla
2 large egg yolks
Preheat oven to 300 degrees. In a bowl, combine all dry ingredients
together. In a large bowl, cream together sugar and butter until it
resembles a grainy paste. Add eggnog, vanilla and egg yolks and beat at
medium speed until smooth. Add flour mixture and beat at low speed until
blended. Do not over mix. Drop by teaspoons onto ungreased baking sheet,
1 inch apart. Sprinkle lightly with additional nutmeg. Bake for 23-25
minutes or until bottoms turn light brown. Transfer from pans
immediately to cool.
___
Andes mint cookies
3/4 C butter
1-1/2 C brown sugar
2 TBS. water
2 eggs
2 C chocolate chips
2-1/2 C flour
1-1/4 tsp. baking soda
1/2 tsp. salt
3 boxes Andes mint candies
Preheat oven to 350 degrees. In sauce pan over low heat, melt butter;
add sugar and water. Then add chocolate chips. Stir until partially
melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and
dry ingredients; mix with a mixer on low speed until blended. Chill
dough for 1 hour. Make into little balls and bake on an ungreased cookie
sheet for 10-13 minutes. While still hot, put Andes candy mint on each
cookie, let it get soft then swirl mint with spoon. Cool on baking rack.
___
More uses for coffee filters: Put a few in a plate and put your fried
bacon, French fries, chicken fingers, etc. on them. It soaks out all the
grease.
Keep in the bathroom. They make great “razor nick fixers.”
As a sewing backing, use a filter as an easy-to-tear backing for
embroidering or appliquéing soft fabrics.
Put baking soda into a coffee filter and insert into shoes or a
closet to absorb or prevent odors.
Use them to strain soup stock and to tie fresh herbs in to put in
soups and stews.
Top of page
12/6/12
Here are three easy tasty dishes - comfort food is the best!
Slow cooker pot roast
1 lb. new potatoes
2 C pearl onions, peeled
1 boneless beef chuck or blade roast (2 lb.)
1/2 C balsamic vinaigrette dressing made with extra virgin olive
oil
1/4 C reduced-sodium beef broth
1/4 C chopped fresh parsley
Place all ingredients except parsley in slow cooker; cover with lid.
Cook on low 8 to 9 hours (or on high 6 to 7 hours). Transfer meat to
cutting board; cut across the grain into thin slices. Place on platter;
surround with vegetables. Skim fat from sauce; discard fat. Drizzle
sauce over meat and vegetables. Top with parsley.
___
Slow cooker split pea soup
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
2 C water
1/2 C house Italian dressing
1 lb. dried split peas, rinsed
4 carrots, peeled, sliced
1 onion, chopped
2 oz. finely chopped slow cooked ham
2 bay leaves
Bring first 3 ingredients to boil in saucepan. Place remaining
ingredients in slow cooker. Add broth mixture; cover with lid. Cook on
low 8 to 10 hours (or on high 4 to 5 hours); stir. Discard bay leaves.
Remove 1 cup soup; place in shallow bowl. Mash peas and vegetable pieces
with fork. Return to slow cooker; stir.
___
Easy chocolate torte
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) chocolate instant pudding
25 caramels
3/4 C milk
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
3 oz. semi-sweet chocolate
16 pecan halves
Prepare cake batter and bake as directed on package for 2 (9-inch) round
layers, adding dry chocolate pudding mix to the cake mix before mixing
with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire
racks. Remove pans. Cool cakes completely.
Meanwhile microwave caramels and milk in microwaveable bowl on high 2
min.; stir. Microwave 2 min. or until caramels are completely melted,
stirring after each minute. Add dry vanilla pudding mix; whisk 2 min.
Cool 15 min. Gently stir in 1-1/2 cups Cool Whip. Refrigerate 20 min. or
until chilled.
Cut cakes horizontally in half; stack on plate, spreading 1/3 of caramel
mixture between each layer. Microwave remaining Cool Whip and chocolate
in microwaveable bowl 2 min. or until blended, stirring after each
minute. Cool 10 min. Spread over torte, allowing excess glaze to drip
down side. Sprinkle with nuts.
___
More uses for coffee filters: Recycle frying oil. After frying, strain
oil through a sieve lined with a coffee filter.
Weigh chopped foods. Place chopped ingredients in a coffee filter on a
kitchen scale.
Hold tacos. Coffee filters make convenient wrappers for messy foods.
Stop soil from leaking out of a plant pot. Line a plant pot with a
coffee filter to prevent soil from going through drainage holes.
Top of page
11/29/12
Holiday baking is the best! Try these simple sweets.
Chocolate tarts
24 chocolate sandwich cookies, finely crushed (about 2 C)
3 TBS. butter or margarine, melted
6 oz. semi-sweet chocolate, divided
1 pkg. (3.9 oz.) chocolate instant pudding
1 C cold milk
1 tub (8 oz.) Cool Whip, thawed, divided
1/4 C seedless raspberry jam
1 oz. white chocolate
12 fresh raspberries
Spray 10-inch tart pan with removable bottom with cooking spray.
Mix cookie crumbs and butter; press onto bottom and up side of prepared
pan. Refrigerate until ready to use. Melt 2 oz. semi-sweet chocolate as
directed on package. Beat pudding mix and milk in medium bowl with whisk
2 min. (Pudding will be thick.) Stir in melted chocolate, then 1 cup
Cool Whip until blended. Pour into crust. Refrigerate 1-1/2 hours.
Microwave remaining semi-sweet chocolate and Cool Whip in microwaveable
bowl on high 2 min., stirring after 2 min. Stir until chocolate is
completely melted and mixture is well blended. Cool 10 min. Microwave
jam in separate microwaveable bowl on high 15 sec.; spread over pudding
layer in crust. Cover with Cool Whip mixture. Refrigerate 30 min. Remove
tart from side of pan. Melt white chocolate as directed on package;
drizzle over tart. Garnish with berries.
___
Mint thins
8 oz. semi-sweet chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
36 Ritz crackers
1 candy cane (6-in.), crushed
Mix chocolate and extract. Dip crackers in chocolate mixture, turning to
completely coat each cracker. Carefully scrape off excess chocolate.
Place crackers in single layer on waxed paper-covered baking sheets;
sprinkle with crushed candy. Refrigerate 30 min. or until chocolate is
firm.
___
Peanut butter bark
8 oz. semi-sweet chocolate, chopped
6 oz. white chocolate, chopped
1/3 C creamy peanut butter
1/3 C dried cranberries
1/3 C pistachios, coarsely chopped
Microwave chocolates in separate medium microwaveable bowls as directed
on packages. Stir peanut butter into white chocolate. Drop spoonfuls of
chocolate mixtures alternately onto waxed paper-covered baking sheet;
swirl gently with knife. Sprinkle with cranberries and nuts. Refrigerate
1 hour or until firm. Break into pieces. Store in refrigerator.
___
Other uses for coffee filters: Cover bowls or dishes when cooking in the
microwave. Coffee filters make excellent covers.
Clean windows, mirrors, and chrome. Coffee filters are lint-free so
they'll leave windows sparkling.
Protect China by separating your good dishes with a coffee filter
between each dish.
Top of page
11/20/12
This is such a great time of time of year for baking. Here are some
great recipes to try.
Holiday mix
9 C oven-toasted corn cereal squares
4 C popped popcorn
1-1/2 C dry-roasted peanuts
1 C packed light brown sugar
1/2 C (1 stick) butter or margarine
1/2 C light corn syrup
1 tsp. vanilla extract
1/2 tsp. baking soda
1-2/3 C (10-oz. pkg.) Nestle Toll House Holiday Morsels
1 pkg. (7.5 oz.) milk chocolate-covered pretzels
Preheat oven to 250 degrees. Grease large roasting pan. Mix cereal,
popped popcorn and peanuts in large bowl. Pour into prepared pan.
Combine brown sugar, butter and corn syrup in medium saucepan. Bring to
a boil over medium heat, stirring constantly. Boil without stirring for
5 minutes. Remove from heat; stir in vanilla extract and baking soda.
Pour evenly over cereal mixture; stir to coat evenly.
Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan,
stirring frequently to break apart mixture. Stir in morsels and
pretzels. Store in airtight container.
___
Peanut butter cups
3/4 C (1-1/2 sticks) butter or margarine, softened
1/3 C granulated sugar
1-1/2 C all-purpose flour
1-2/3 C (11 oz. pkg.) Nestle Toll House Peanut Butter & Milk
Chocolate Morsels, divided
2 large eggs
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
Preheat oven to 350 degrees. Heavily grease 36 mini-muffin cups. Beat
butter and sugar in small mixer bowl until creamy. Add flour; beat until
mixture is evenly moist and crumbly. Roll rounded teaspoon dough into
ball; press onto bottom and halfway up side of muffin cup. Repeat with
remaining dough. Place 5 morsels in each cup.
Beat eggs in medium bowl with wire whisk. Stir in sweetened condensed
milk and vanilla extract. Spoon into muffin cups, filling almost to the
top of each cup. Bake for 15 to 18 minutes or until centers are puffed
and edges are just beginning to brown. Remove from oven to wire rack(s).
Gently run knife around edges of cookies. Let centers flatten. While
still warm, top cookies with half of remaining morsels (they will soften
and retain their shape). Repeat with remaining morsels. Cool completely
in pan on wire rack. With tip of knife, release cookies from cups.
___
Pumpkin swirl bars
2 C all-purpose flour
2-1/4 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1 C granulated sugar
1/3 C butter or margarine, softened
1/2 C firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz.) Pure Pumpkin
1 C finely shredded carrots
cream cheese topping (recipe follows)
Preheat oven to 350 degrees. Grease 15 x 10-inch jelly-roll pan. Combine
flour, pumpkin pie spice, baking powder and baking soda in small bowl.
Beat granulated sugar, butter and brown sugar in large mixer bowl until
crumbly. Add eggs, egg whites, pumpkin and carrots; beat until well
blended. Add flour mixture; mix well. Spread into prepared pan. Drop
teaspoonfuls of cream cheese topping over batter; swirl mixture with
spoon.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes
out clean. Cool completely in pan on wire rack. Store in covered
container in refrigerator.
For cream cheese topping: Combine 4 oz. softened light cream cheese, 1/4
C granulated sugar and 1 TBS. milk in small mixer bowl until thoroughly
blended.
___
Question: Why is it that no plastic bag will open from the first end you
try?
Top of page
11/15/12
If you enjoy pumpkin, this is your time of year!
Pumpkin bars
1-1/3 C flour
3/4 C granulated sugar, divided
1/2 C packed brown sugar
3/4 C cold butter or margarine, cut up
1 C old-fashioned or quick-cooking oats, uncooked
1-1/2 C chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 TBS. pumpkin pie spice
Heat oven to 350 degrees. Line 13x9-inch pan with foil, with ends of
foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup
granulated sugar and brown sugar in medium bowl until blended; cut in
butter with pastry blender or 2 knives until mixture resembles coarse
crumbs. Stir in oats and nuts. Reserve 1 cup oat mixture; press
remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese,
remaining sugar, eggs, pumpkin and spice with mixer until blended; pour
over crust. Sprinkle with reserved oat mixture. Bake 25 min.; cool 10
min. Use foil to transfer dessert from pan to wire rack; cool
completely.
___
Pumpkin cheesecake
38 Ginger Snaps, finely crushed (about 1-1/2 C)
1/4 C finely chopped pecans
1/4 C butter or margarine, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 C sugar
1 can (15 oz.) pumpkin
1 TBS. pumpkin pie spice
1 tsp. vanilla
4 eggs
Heat oven to 325 degrees. Mix crumbs, nuts and butter; press onto bottom
and 1 inch up side of 9-inch springform pan. Beat cream cheese and sugar
in large bowl with mixer until blended. Add pumpkin, spice and vanilla;
mix well. Add eggs, 1 at a time, mixing on low speed after each just
until blended. Pour into crust. Bake 1 hour 20 min. to 1 hour 30 min. or
until center is almost set. Loosen cake from rim of pan; cool before
removing rim. Refrigerate cheesecake 4 hours.
___
Pumpkin spice cake
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1 C mashed cooked fresh pumpkin
1/2 C oil
1/2 C water
3 eggs
1 TBS. pumpkin pie spice
Philadelphia Cream Cheese Frosting
1/2 C chopped toasted pecans
Heat oven to 350 degrees. Beat first 7 ingredients with mixer until well
blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 32 to
35 min. or until toothpick inserted in center comes out clean. Cool
completely. Spread with cream cheese frosting; sprinkle with nuts. Keep
refrigerated.
(If you can’t find frosting premade, just beat together 4 oz.
cream cheese and 1-1/2 to 2 C powdered sugar.)
___
Did you know? You can't count your hair. You can't wash your eyes
with soap. You can't say the letter ''P'' without separating your lips.
Somehow life will go on even with these problems!
Top of page
11/8/12
The holidays are coming! Here are some suggestions for baking for the
family or for gifts.
Thumbprint cookies
no-stick cooking spray
1/2 C firmly packed light brown sugar
1 Crisco Baking Stick Butter Flavor All-Vegetable Shortening cut
into slices or 1 C Crisco Butter Flavor All-Vegetable Shortening
3 large eggs separated
2 TBS water
1-1/2 tsp. vanilla extract
1/4 tsp. salt
1-3/4 C all-purpose flour
1/4 C unsweetened cocoa powder
2 C finely chopped pecans
1 C Smucker's Caramel Flavored Topping
Heat oven to 350 degrees. Adjust rack to middle position. Coat two
cookie sheets lightly with no-stick cooking spray. Beat brown sugar and
shortening in medium bowl with an electric mixer at medium speed for 2
minutes or until fluffy. Scrape down sides of bowl. Add egg yolks,
water, vanilla and salt. Beat until well combined. Add flour and cocoa
on low speed until well blended.
Beat egg whites in a shallow bowl until foamy. Place pecans in a
separate shallow bowl. Measure about 2 teaspoons dough for each cookie.
Form into balls by rolling between your palms. Dip each dough ball into
egg whites, then roll into pecans. Place on prepared cookie sheet. Using
the back of a teaspoon or your thumb, make a rounded indentation in the
top of each cookie.
Bake 10 minutes. Remove from oven. It may be necessary to create
the indentation once again with a spoon. Place about 1 teaspoon caramel
topping into the indentation of each cookie. Bake an additional 5 to 7
minutes or until lightly browned. Remove from oven. Allow cookies to
cool on baking sheet for several minutes. Remove to cooling rack to cool
completely.
___
Chocolate cracked cookies
1-1/4 C firmly packed light brown sugar
1 stick Crisco All-Vegetable Shortening
1 tsp. vanilla extract
2 large eggs
2 C all-purpose flour
6 TBS unsweetened cocoa powder
1/2 tsp. salt
1/4 tsp. baking soda
2/3 C miniature semi-sweet chocolate chips
1/3 C sugar
1/2 C powdered sugar
Beat brown sugar, shortening and vanilla in large bowl with an
electric mixer at medium speed until well blended. Add eggs; beat until
fluffy. Stir together flour, cocoa, salt and baking soda. Gradually add
to shortening mixture, beating at medium speed just until blended. Stir
in chocolate chips. Cover and chill 3 hours.
Heat oven to 375 degrees. Shape dough into 1-1/4-inch balls. Roll
in granulated sugar, then in powdered sugar to coat completely. Place 2
inches apart on ungreased baking sheet.
Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on
baking sheet. Remove to wire rack to cool completely.
___
Apple squares
2 C graham cracker crumbs
3/4 C butter, melted
1/2 C finely chopped pecans
1 (8 oz.) pkg. cream cheese softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 (21 oz.) can apple pie filling
1/2 C firmly packed brown sugar
1/2 C all-purpose flour
1/4 tsp. ground cinnamon
1/4 C cold butter
1/2 C dried cranberries
1/3 C chopped pecans
Heat oven to 350 degrees. Line 13 x 9-inch baking pan with
parchment paper. Combine graham cracker crumbs, butter and finely
chopped pecans in small bowl. Press evenly onto bottom of prepared pan.
Beat cream cheese in medium bowl until fluffy. Gradually beat in
sweetened condensed milk and eggs until smooth. Pour over prepared
crust. Spoon apple pie filling over cream cheese layer. Combine brown
sugar, flour and cinnamon in medium bowl. Cut in cold butter with pastry
blender or 2 knives until mixture resembles coarse crumbs. Stir in
cranberries and pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden. Do not overbake.
___
Thought - Why is it that no matter what color bubble bath you use,
the bubbles are always white?
Top of page
11/1/12
This is a salute to the apple. It’s a healthy treat and so good this
time of year!
Apple and pear crumble
Topping:
1 C all-purpose flour
1 tsp. baking powder
1 tsp. apple pie spice
1/2 C cold unsalted butter
3 TBS granulated sugar
3 TBS packed light brown sugar
Filling:
3 large gala or golden delicious apples
3 large ripe but firm pears
2 TBS butter
2 TBS granulated sugar
1/4 C fresh lemon juice
2 TBS cornstarch
1/2 tsp. ground cinnamon
Heat oven to 375 degrees. In medium bowl, mix flour, baking powder and
apple pie spice. Cut in 1/2 cup butter, using pastry blender (or pulling
2 table knives through ingredients in opposite directions), until
mixture looks like rolled oats. Stir in 3 tablespoons granulated sugar
and the brown sugar; set aside.
Peel and core apples. Cut into quarters, then cut each quarter crosswise
in half. Repeat with pears. In 4-quart Dutch oven, combine 2 tablespoons
butter, 2 tablespoons granulated sugar and 2 tablespoons of lemon juice.
Heat over medium heat until butter is melted; stir in apples. Partly
cover; cook 5 minutes, stirring occasionally.
Add pears; cook and stir 1 to 2 minutes, depending on ripeness of pears.
In small bowl, mix remaining 2 tablespoons lemon juice, cornstarch and
cinnamon; add to fruit mixture. Cook 2 to 3 minutes, stirring
constantly, until thickened.
Spoon fruit mixture into ungreased 9-1/2-inch glass deep-dish pie plate.
Spoon topping evenly over fruit. Place pie plate on cookie sheet. Bake
35 to 40 minutes or until topping is golden brown and fruit is bubbly.
Serve warm or cool.
___
Apple cheesecake squares
1 pouch (1 lb.-1.5 oz) Betty Crocker oatmeal cookie mix
1/2 C firm butter or margarine
2 pkgs. (8 oz. each) cream cheese, softened
1/2 C sugar
2 TBS all-purpose flour
1 tsp. vanilla
1 egg
1 can (21 oz.) apple pie filling
1/2 tsp. ground cinnamon
1/4 C chopped walnuts
Heat oven to 350 degree. Spray bottom and sides of 13x9-inch pan with
cooking spray. Place cookie mix in large bowl. With pastry blender or
fork, cut in butter until mixture is crumbly and coarse. Reserve 1-1/2
cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10
minutes.
Meanwhile in large bowl, beat cream cheese, sugar, flour, vanilla and
egg with electric mixer on medium speed until smooth. Spread cream
cheese mixture evenly over partially baked crust. In medium bowl, mix
pie filling and cinnamon. Spoon evenly over cream cheese mixture.
Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35 to 40
minutes longer or until light golden brown. Cool about 30 minutes.
Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4
rows. Store covered in refrigerator.
___
Apple cranberry dessert
6 C sliced peeled apples (about 6 medium)
2/3 C sweetened dried cranberries
1 tsp. ground cinnamon
2 TBS maple-flavored syrup
1 TBS lemon juice
2/3 C quick-cooking oats
1/2 C packed brown sugar
1/2 C Original Bisquick mix
1/4 C chopped walnuts
1/4 C butter or margarine, softened
vanilla ice cream, if desired
Heat oven to 375 degrees. In large bowl, mix apples, cranberries,
cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square
baking dish. In medium bowl, mix remaining ingredients except ice cream
with fork until crumbly. Sprinkle over fruit mixture. Bake 35 to 40
minutes or until apples are tender, juices are bubbly and topping is
golden brown. Cool about 30 minutes. Serve warm with ice cream.
___
Pun of the week: A rubber-band pistol was confiscated from an
algebra class because it was a weapon of math disruption.
Top of page
10/25/12
How’s this for a good fall dinner?
Savory chicken
vegetable cooking spray
1-1/4 lbs. skinless, boneless chicken breast halves
1 can (10-3/4 oz.) condensed cream of chicken soup
2 TBS. water
1 TBS. chopped fresh parsley or 1 tsp. dried parsley flakes
1 TBS. lemon juice
1/2 tsp. paprika
1/4 C chopped green or red pepper
4 lemon slices
Spray a 10-inch skillet with cooking spray and heat over medium-high
heat for 1 minute. Add chicken and cook for 10 minutes or until well
browned on both sides. Remove chicken from skillet. Stir soup, water,
parsley, lemon juice, paprika and pepper in skillet and heat to a boil.
Return chicken to skillet. Reduce heat to low. Cover and cook for 5
minutes or until chicken is cooked through. Top chicken with lemon
slices.
___
Smashed sweet potatoes
4 sweet potatoes (about 2-1/2 lbs.), cut into 1-1/2-inch pieces
4 C V8 V-Fusion Acai Mixed Berry Juice
1 TBS. packed light brown sugar
1/4 C nonfat sour cream
Heat potatoes and juice in a 4-quart saucepan over medium-heat to
a boil. Reduce heat to low. Cover and cook for 10 minutes or until
potatoes are tender. Drain, reserving the liquid. Mash potatoes with 1/4
cup of the liquid, brown sugar and sour cream. Add remaining liquid, if
needed, until potatoes are the desired consistency.
___
Tiramisu cheesecake
1 pkg. (11 oz.) Nilla Wafers (about 88), divided
5 tsp. instant coffee, divided (could use Kahlua liquor)
3 TBS. hot water, divided
4 pkg. (8 oz. each) cream cheese, softened
1 C sugar
1 C sour cream
4 eggs
1 C thawed Cool Whip Whipped Topping
2 TBS. unsweetened cocoa powder
Heat oven to 325 degrees. Line 13x9-inch pan with foil, with ends of
foil extending over sides. Spread half of wafers onto bottom of prepared
pan. Add 2 tsp. coffee granules to 2 TBS. hot water; stir until
dissolved. Brush half onto wafers in pan; reserve remaining dissolved
coffee for later use. Beat cream cheese and sugar in large bowl with
mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a
time, mixing on low speed after each just until blended. Remove 3-1/2
cups batter; place in medium bowl. Dissolve remaining coffee granules in
remaining hot water. Stir into removed batter; spread over wafers in
pan. Top with remaining wafers; brush with remaining dissolved coffee.
Cover with remaining plain batter.
Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours.
Use foil handles to lift cheesecake from pan. Spread with Cool Whip just
before serving; sprinkle with cocoa powder.
___
Thought: Why is it that when someone tells you that there are one
billion stars in the universe, you believe them, but if they tell you
there is wet paint, you have to touch it to check?
Top of page
10/18/12
It’s the time of the year to serve acorn squash. It’s so full of food
value and also tasty. You probably know what it is, but may not know
what to do with it. Here are some great suggestions!
Rice and acorn squash
3 acorn squash, cut lengthwise in half, seeded
2 TBS margarine or butter
1-1/2 C cooked long-grain white rice
1/2 C chopped pecans, toasted
1 C Mexican-style finely shredded four cheese, divided
Heat oven to 375 degrees. Place squash, cut-sides up, in microwaveable
dish; cover with waxed paper. Microwave on high 12 to 14 min. or until
squash is tender. Let stand, covered, 5 min. Scoop squash from shells
into large bowl, leaving 1/4-inch-thick shells. Add margarine; mash
squash. Add rice, nuts and half of cheese; mix well. Spoon evenly into
squash shells. Place on baking sheet; top with remaining cheese. Bake 12
to 15 min. or until heated through and cheese is melted.
___
Apple stuffed acorn squash
2 acorn squash, cut lengthwise in half, seeded
1-1/4 C water
2 TBS butter
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 C chopped peeled apples
1 C shredded sharp cheddar cheese
Cut each squash piece lengthwise in half; place cut-sides down on
microwaveable plate. Microwave on high 12 to 15 min. or until tender.
Meanwhile, bring water and butter to boil in medium saucepan. Add
stuffing mix and apples; stir. Cover. Remove from heat. Let stand 5
min.; stir in cheese. Turn squash over; top with stuffing. Microwave on
high 2 min. or until heated through.
___
Simple acorn squash
1 acorn squash (1-1/2 lb.), cut lengthwise in half, seeded
2 slices bacon
2 TBS maple-flavored syrup
1 TBS balsamic vinaigrette dressing
Place squash, cut-sides up, in microwaveable dish; cover with waxed
paper. Microwave on high 12 to 14 min. or until squash is tender.
Meanwhile, cook bacon 8 to 10 min. or until crisp, turning occasionally;
drain. Cut squash into wedges; brush with combined syrup and dressing.
Crumble bacon; sprinkle over squash.
___
Thought - Worrying does not take away tomorrow's troubles; it
takes away today's peace.
Top of page
10/11/12
Here are three appetizers which are perfect for the next football party.
Ham and broccoli dip
1 pkg. (6 oz.) smoked ham, chopped
2 C broccoli florets, coarsely chopped
1-1/2 C Wheat Thins, crushed
6 eggs
1/2 C milk
1 C shredded low-moisture mozzarella & cheddar cheeses
Heat oven to 350 degrees. Layer ham, broccoli and Wheat Thins crumbs in
9-inch square baking dish sprayed with cooking spray. Whisk eggs and
milk until blended; pour over ingredients in baking dish. Top with
cheese. Bake 40 to 45 min. or until center is set.
___
Antipasto dip
1 tub (8 oz.) cream cheese
1 clove garlic, finely chopped
1/3 C chopped drained roasted red peppers
1/4 C finely chopped red onions
1 TBS. olive oil
1/4 C crumbled reduced fat feta cheese
1/2 small lemon, seeded
1 TBS. minced fresh parsley
snack crackers
Heat oven to 350 degrees. Mix cream cheese and garlic; spread onto
bottom of 9-inch pie plate. Cover with peppers and onions. Drizzle with
oil; top with feta. Bake 10 to 12 min. or until heated through. Squeeze
lemon over dip. Sprinkle with parsley. Serve with crackers.
___
Spinach phyllo roll-ups
1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 C crumbled feta cheese
1 tub (8 oz.) garden vegetable cream cheese
4 green onions, finely chopped
15 sheets frozen phyllo dough (14x9 inch), thawed
1/3 C butter, melted
Mix first 5 ingredients until well blended. Brush 1 phyllo sheet lightly
with butter; top with 2 more phyllo sheets, lightly brushing each layer
with some of the remaining butter. Place remaining phyllo between sheets
of plastic wrap; set aside.
Spread 1/5 of spinach mixture along one short side of phyllo stack. Fold
in long sides of phyllo; roll up from one short side to make log. Repeat
with remaining phyllo sheets and spinach mixture. Brush with remaining
butter. Make small cuts in tops of logs at 1-inch intervals. Place in
large freezer-weight resealable plastic bags or wrap tightly in plastic
wrap.
Freeze up to 3 months. When ready to bake, remove desired number of logs
from freezer. Refrigerate, tightly wrapped, several hours or overnight
until thawed. Unwrap, then place on baking sheet. Bake in 375 degrees
oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting
board. Use serrated knife to cut each log into 6 slices.
___
Thought: When you pray for others, God listens to you and blesses them.
Sometimes, when you are safe and happy, remember that someone has prayed
for you.
Top of page
10/4/12
Manicotti is so good and here are three ways to stuff it and serve it!
Chicken and broccoli manicotti
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 C water
1/4 lb. (4 oz.) Velveeta, cut into 1/2-inch cubes
2 C frozen broccoli florets
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 C grated Parmesan cheese
Heat oven to 400 degrees. Microwave soup, water and Velveeta in
microwaveable bowl on high 3 min. or until Velveeta is melted and
mixture is well blended, stirring after 2 min.; pour 1/3 into 13x9-inch
baking dish. Set aside. Add broccoli to remaining soup mixture. Stuff
manicotti with chicken; place in baking dish. Top with remaining soup
mixture and Parmesan; cover with foil. Bake 45 to 50 min. or until
manicotti is tender and chicken is done.
___
Spinach and cheese manicotti
12 manicotti shells, uncooked
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. extra-lean ground beef
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1/2 C shredded mozzarella cheese
1/2 tsp. each dried basil and oregano leaves
1 jar (24 oz.) spaghetti sauce
1/2 C water
1/2 C shaved Parmesan cheese
Heat oven to 350 degrees. Cook pasta as directed on package. Meanwhile,
cook bacon in large skillet on medium heat 4 to 5 min or until crisp.
Use slotted spoon to remove bacon from skillet, reserving drippings in
skillet. Drain bacon on paper towels. Add onions and garlic to
drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7
min. or until no longer pink. Stir in bacon, cream cheese, spinach,
mozzarella and herbs.
Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of
13x9-inch baking dish; top with shells. Add water to spaghetti sauce
jar. Cover with lid and shake jar. Pour water over shells; cover with
foil. Bake 45 min. or until heated through, uncovering after 35 min. Top
with Parmesan.
___
Fantastic manicotti
1/2 C finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) low fat cottage cheese
2 egg whites
1 C shredded mozzarella cheese, divided
10 manicotti shells, cooked
1/2 C spaghetti sauce
1/4 C chopped fresh basil
Heat oven to 350 degrees. Combine chicken and garlic in large
bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella;
spoon into manicotti shells. Place in 13x9-inch baking dish sprayed with
cooking spray; cover with spaghetti sauce.
Bake 25 to 30 min. or until heated through. Top with remaining
mozzarella; bake 5 min. or until melted. Sprinkle with basil.
___
Thought: When God solves your problems, you have faith in His
abilities; when God doesn't solve your problems He has faith in your
abilities.
Top of page
9/27/12
Once again we have wonderful, easy desserts!
Chocolate caramel bars
35 Lorna Doone Shortbread Cookies
1 pkg. (11 oz.) caramel bits
1 TBS. milk
3 squares semi-sweet chocolate
3 squares white chocolate
Line 13x9-inch pan with foil, with ends of foil extending over sides;
spray with cooking spray. Arrange cookies in single layer on bottom of
prepared pan. Microwave caramel bits and milk in microwaveable bowl on
high 1-1/2 to 2 min. or until bits are melted; spread to completely
cover cookies.
Microwave chocolates in microwaveable bowl 2 min. or until almost
melted, stirring every 30 sec.; stir until chocolates are completely
melted. Pour over caramel layer; spread to completely cover caramel
layer. Let stand 2 hours before cutting into bars.
___
Peach pecan pie
pastry for a single crust pie - 9 inches
4 C sliced peeled peaches
2 TBS. peach preserves
1 C sugar
1 C sour cream
3 egg yolks
1/4 C flour
1 tsp. vanilla
Topping:
1/2 C flour
1/2 C packed brown sugar
1/4 C sugar
3 TBS. chopped pecans
1 tsp. ground cinnamon
1/4 C cold butter
Line a 9-inch pie plate with pastry and trim and flute edges. In large
bowl combine peaches and preserves. Transfer to pastry. In a small bowl,
whisk sugar, sour cream, egg yolks, flour and vanilla and pour over
peaches.
Bake at 425 degrees for 30 minutes. Meanwhile in small bowl, combine
flour, sugar, pecans and cinnamon. Cut in butter until crumbly and
sprinkle over pie. Cover edges of crust to prevent browning. Bake for 15
to 20 minutes or until a knife inserted in center comes out clean and
topping is golden brown. Cool on wire rack and then store in
refrigerator.
___
Lava cakes
1 stick butter plus more for greasing
1/4 C sugar plus more for coating
14 oz. bittersweet chocolate, chopped
2 large eggs plus two large egg yolks at room temperature
1 TBS. flour
3 TBS. heavy cream
2/3 C marshmallow cream
1 Graham cracker sheet, two squares, finely chopped
Preheat oven to 425 degrees. Grease 4 (6 oz.) custard cups and then coat
with sugar. Place on a baking sheet. In a medium bowl, microwave butter
and chocolate for 2 minutes, stir until smooth. In a medium bowl, whisk
together eggs, egg yolks and sugar until foamy. Whisk in chocolate
mixture, then flour. Fill prepared custard cups 2/3 full with batter.
Bake until edges are puffy - 13 to 15 minutes.
Meanwhile in a medium bowl, microwave heavy cream at high for 30
seconds. Stir in marshmallow cream until smooth. Carefully invert cake
onto plate and drizzle with marshmallows sauce on the side. Top with
Graham cracker crumbs.
___
So why is a car’s windshield so large and the rear view mirror so small?
Because our past is not as important as our future. So, look ahead and
move on!
Top of page
9/20/12
Temperatures are about to cool down so here is our first comfort food of
the season.
Mozzarella wings
12 chicken wings, tips discarded
8 oz. mozzarella cheese cut into 24 cubes
1 large egg
1 C seasoned bread crumbs
1/2 C grated parmesan cheese
salt
2 C tomato puree
1/4 tsp. Cayenne pepper
Preheat oven to 375 degrees. Cut into the thickest part of each wing
with a knife. Fill wing with a mozzarella cube and put meat and skin
back over cheese. In a bowl, beat egg and in another bowl combine bread
crumbs and parmesan cheese and season with salt. Coat each wing with egg
and then breadcrumb mixture and place on greased rack set on a
foil-lined baking sheet. Bake until golden brown about 40 minutes.
Meanwhile in a small saucepan, heat tomato puree and Cayenne over medium
heat and season with salt. Serve as a dipping sauce for wings.
___
Baked potato soup
2 large potatoes, peeled, and cut into chunks
3 C milk
salt and pepper
1/2 head cauliflower, chopped
1 bunch scallions, chopped
4 slices bacon
1 C shredded parmesan cheese
1/4 C sour cream
In a large saucepan, combine potatoes, 2 cups milk and 1 teaspoon salt.
Cover and bring to a boil over medium-high heat. Lower heat to
medium-low, add cauliflower and scallions, cover and simmer until
tender, about 10 to 15 minutes. Add remaining cup milk, puree in a
blender. Season with salt and pepper. Microwave bacon on high until
crisp — 3 to 4 minutes — then crumble. Divide soup among four bowls and
top with shredded cheese, sour cream, and crumbled bacon.
___
White bean stew
1/2 lb. baby potatoes, halved
1 TBS. extra virgin olive oil
1/2 lb. sausage links cut into half-inch pieces
2 (15 oz. cans) cannellini beans, rinsed
3 C prepared red pasta sauce
2 C chicken broth
4 tsp. Jane’s Crazy Mixed Up Salt
Place potatoes in large pot and fill with enough water to cover by 1
inch. Bring to boil, then lower heat and simmer for 15 minutes, drain.
Using same pot, heat olive oil over medium heat. Add sausage and cook,
stirring just until no longer pink, about 8 minutes. Stir in beans,
sauce, cooked potatoes, chicken broth and seasoning. Bring to a simmer
and cook until slightly thickened, about 20 minutes.
___
Doctors’ Law: If you don’t feel well, make an appointment to go to
the doctor. By the time you get there you’ll feel better. But if you
don’t make an appointment, you’ll stay sick.
Top of page
9/13/12
Today, the recipes are for all varieties of pies.
Lemon lush pie
1-1/2 C flour
1/4 C finely chopped walnuts
3/4 C or 1-1/2 sticks soft butter or margarine
1 pkg. (8 oz.) cream cheese
1 tsp. vanilla
1 C powdered sugar
1 container (8 oz.) Cool Whip
2 (3-1/2 oz.) boxes instant lemon pudding
3 C cold milk
Preheat oven to 350 degrees.
Crust: Mix flour, walnuts, and butter or margarine. Spread into a
13x9-inch pan. Bake for 20-30 minutes. Cool.
Second layer: Mix warmed cream cheese, vanilla, powdered sugar and 1 cup
Cool Whip. Beat well and spread over crust. Refrigerate for 1 hour.
Third layer: Mix instant pudding with milk. Mix until completely
dissolved and spread over 2nd layer. Top with remaining Cool Whip.
Chill.
___
Apple cranberry pie
1/2 C sugar
2 TBS. flour
1/4 tsp. cinnamon
1/4 tsp. salt
1 tsp. grated orange peel
1/2 C maple syrup
1 TBS. butter
1-1/2 C cranberries
3 C sliced peeled McIntosh apples
pastry for 2 crust 9-inch pie
Preheat oven to 425 degrees. Combine first 7 ingredients in saucepan.
Cook 2 minutes, stirring until sugar dissolves. Add cranberries. Boil 2
minutes. Fold in apple slices and cool. Pour into pastry-lined 9-inch
pan. Make lattice strips of pastry dough over filling. Trim edges. Bake
for 40-45 minutes.
___
Brownie pie
1 (9-inch) unbaked pie crust
1 C semi-sweet chocolate chips
1/4 C margarine or butter
1 can (14 oz.) Eagle chocolate sweetened condensed milk - not
evaporated
1/2 C biscuit baking mix
2 eggs
1 tsp. vanilla extract
1 C chopped nuts
Preheat oven to 375 degrees. Bake pastry shell for 10 minutes; remove
from oven. Reduce heat to 325 degrees. In saucepan over low heat, melt
margarine and chocolate chips. In mixer bowl, beat chocolate mixture
with Eagle brand, biscuit mix, eggs and vanilla until smooth. Add nuts
and pour into pie shell. Bake for 35-40 minutes, until center is set.
Serve warm or at room temperature with ice cream. Refrigerate leftovers.
___
Oliver's Law of Public Speaking: A closed mouth gathers no feet!
Top of page
9/6/12
This is a salute to the apple, which is so good this time of year.
Strawberry Apple salad
1 pt. strawberries, sliced
1 medium McIntosh apple, chopped
1 medium Granny Smith apple, chopped
2 TBS. sliced green onions
2 TBS. chopped cilantro
3/4 C lite raspberry vinaigrette dressing
6 C torn spinach leaves or romaine lettuce
Toss strawberries with apples, onions, cilantro and dressing in large
bowl. Let stand 15 min. Add spinach just before serving; mix lightly.
___
Apple Pear Pie
24 Nilla Wafers, crushed (about 3/4 C)
1/4 C packed brown sugar
1/4 C butter, melted
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 oz. cream cheese, softened
2 large baking apples, peeled, sliced
1 large fresh pear, peeled, sliced
1/3 C granulated sugar
1/4 C flour
1/2 tsp. ground cinnamon
1-1/4 C thawed Cool Whip Whipped Topping
Heat oven to 375 degrees. Mix wafer crumbs, brown sugar and butter until
well blended; set aside. Place pie crust in 9-inch pie plate sprayed
with cooking spray. Spread cream cheese carefully onto bottom of crust;
sprinkle with half the crumb mixture. Combine fruit in large bowl. Add
granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb
layer in crust; sprinkle with remaining crumb mixture.
Bake 35 min. or until fruit is tender and crust is lightly browned,
covering loosely with foil after 25 min. if necessary to prevent crust
from overbrowning. Cool. Serve topped with Cool Whip.
___
Apple tart
4 large Granny Smith apples (2 lb.), peeled, thinly sliced
3/4 C apple juice
2/3 C sugar
1/2 tsp. ground cinnamon
2 TBS. cornstarch
1/4 C cold water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 Graham Pie Crust (6 oz.)
Bring first 4 ingredients to boil in medium saucepan on medium heat;
cook 5 min. or until apples are tender, stirring occasionally. Mix
cornstarch and water; stir into apple mixture. Return to boil; cook 1
min., stirring constantly. Remove from heat. Add dry gelatin mix; stir
until completely dissolved. Pour into crust. Refrigerate several hours
or until firm.
___
Thought on law of physical surfaces: The chances of an open-faced jelly
sandwich landing face down on a floor are directly correlated to the
newness and cost of the carpet or rug.
Top of page
8/30/12
The first recipe is from Kathy Cotter. It is another option for those
with excess zucchini.
Chocolate chip zucchini cake
Mix:
1-3/4 C sugar
1/2 C salad oil
2 eggs
Add:
4 TBS. cocoa
1/2 C sour milk or buttermilk
2-1/2 C flour
1 tsp. baking soda
1 tsp. salt
2 C grated zucchini
Then:
1 C chocolate chips
Smooth cake in a 9x13 ungreased pan and sprinkle with 1 cup of chocolate
chips. (You can also add 1/2 C chopped nuts, but I never do.) Bake at
350 degrees for 45 to 50 minutes.
Note from Kathy - I found out that you can make sour milk by adding 1
TBS. vinegar or lemon juice per 1 cup milk. So 1/2 TBS. for the 1/2 cup
needed for this recipe.
___
Carmel chocolate bars
1-1/2 C cocktail peanuts, divided
1 sleeve saltine crackers (about 38 crackers), coarsely broken
1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
1 C miniature marshmallows
1/2 C (1 stick) margarine or butter
1 pkg. (14 oz.) caramels (about 50)
Chop 1/2 cup of peanuts; set aside. Mix remaining 1 cup peanuts, cracker
pieces, chopped chocolate and marshmallows in large bowl; set aside.
Place margarine and caramels in small saucepan; cook on low heat until
caramels are completely melted and mixture is well blended, stirring
frequently. Pour over cracker mixture; toss to coat well.
Press cracker mixture firmly into lightly greased 13x9-inch pan;
sprinkle with reserved chopped peanuts. Refrigerate 30 min. or until
completely cooled before cutting into 36 bars. Store leftover bars in
tightly covered container in refrigerator.
___
Buckeye bars
1/2 C butter, softened
3/4 C crunchy peanut butter
22 Nilla Wafers, crushed (about 3/4 C)
2 C powdered sugar
1/2 of 8-oz. tub Cool Whip Whipped Topping (Do not thaw.)
3 squares semi-sweet chocolate
Line 8-inch square pan with foil, with ends of foil extending over
sides. Beat butter and peanut butter with mixer until blended. Add wafer
crumbs; mix well. Gradually beat in sugar. Press onto bottom of pan.
Microwave Cool Whip and chocolate in microwaveable bowl on high 1 min.;
stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until
well blended. Spread over peanut butter layer. Refrigerate 2 hours. Use
foil handles to lift dessert from pan before cutting to serve.
___
The Variation Law: If you change lines (or traffic lanes), the one
you were in will always move faster than the one you are in now (works
every time).
Top of page
8/23/12
If you know someone with a garden, I’ll bet they have given you some
zucchini by now. Here’s something you can do with it.
Parmesan Zucchini
1 small red pepper, chopped
1 small onion, chopped
4 small zucchini (1 lb.), thinly sliced
1/2 C spaghetti sauce
3/4 C shredded mozzarella cheese
2 TBS. grated Parmesan cheese
Cook and stir peppers and onions in large nonstick skillet sprayed with
cooking spray on medium heat 5 min. Add zucchini; cook and stir 2 min.
Stir in spaghetti sauce; cover. Cook 8 min. or until vegetables are
crisp-tender, stirring occasionally. Sprinkle with cheeses; cook,
covered, 1 min. or until mozzarella is melted.
___
Pan roasted zucchini
2 TBS. zesty Italian dressing
1/2 C chopped onions
4 medium zucchini, chopped (about 5 C)
1 C frozen corn
1 chipotle pepper in adobo sauce, finely chopped
1/2 C sour cream
2 TBS. grated Parmesan cheese
2 TBS. chopped cilantro
Heat dressing in large skillet on medium-high heat. Add onions; cook and
stir 2 min. or until crisp-tender. Add zucchini, corn and peppers; cook
3 min., stirring occasionally. Reduce heat to low; cover. Cook 7 min. or
until zucchini is tender. Remove from heat. Add sour cream and cheese;
mix well. Sprinkle with the cilantro just before serving.
___
Creamy zucchini rigatoni
8 oz. (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 TBS. flour
1/4 tsp. each of dried basil leaves, oregano leaves and crushed red
pepper
1 C fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 C grated Parmesan cheese
1-1/2 C Kraft Shredded Mozzarella Cheese with a Touch of Philadelphia,
divided
Heat oven to 375 degrees. Cook pasta in large saucepan as directed on
package, omitting salt. Meanwhile, heat oil in large skillet on medium
heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or
until zucchini is crisp-tender. Add flour and seasonings; cook and stir
1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add
Neufchatel; cook and stir 2 to 3 min. or until melted.
Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and
1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with
cooking spray; top with remaining mozzarella. Bake 10 min. or until
mozzarella is melted.
___
Thought: Law of gravity — any tool, nut, bolt or screw, when dropped,
will roll to the least accessible place in the universe.
Top of page
8/16/12
This might be your next warm weather dinner.
Island kabobs
1 lb. boneless skinless chicken breasts, cut into 1 1/2-inch
pieces
2 C fresh pineapple chunks (1 1/2 inch)
1 each red and green pepper, cut into 1 1/2-inch pieces
1/2 C barbecue sauce
3 TBS. frozen orange juice concentrate, thawed
Heat grill to medium-high heat. Thread chicken alternately with
pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed
side-by-side for each kabob. Mix barbecue sauce and juice concentrate;
brush half evenly onto kabobs. Grill 8 to 10 min. or until chicken is
done, turning and brushing occasionally with remaining sauce.
Note: Soak wooden skewers in water 30 min. before using. Wrap ends with
foil before grilling to prevent them from burning. If using metal
skewers, use just 1 metal skewer when assembling each kabob.
Variation: Prepare as directed, substituting 1 lb. skinless salmon
fillets, cut into 1-inch chunks, for chicken. Or substitute 1 lb.
uncooked peeled and deveined extra-large shrimp for chicken, reducing
grilling time to 4 to 6 min. or until shrimp turn pink.
___
Fresh corn mix
1 TBS. olive oil
1 small sweet onion, chopped
1 red pepper, chopped
2 ears corn on the cob, kernels cut off
1 large zucchini, sliced
1/4 C chopped fresh parsley
1/4 tsp. black pepper
4 TBS. grated Parmesan cheese, divided
Heat oil in large skillet on medium heat. Add onions and red peppers;
cook and stir 3 min. Stir in corn and zucchini; cook and stir 5 min. or
until all vegetables are crisp-tender. Remove from heat. Stir in
parsley, black pepper and 2 TBS. cheese. Top with remaining cheese.
___
Oreo banana split pie
13 Oreo cookies, divided
2 C chocolate ice cream, softened
1 Oreo Pie Crust (6 oz.)
3/4 C hot fudge ice cream topping, warmed, divided
2 bananas, sliced, divided
2 C strawberry ice cream, softened
Cut 5 cookies in half. Finely chop remaining 8 cookies. Set aside.
Spread chocolate ice cream into crust. Freeze 30 min. or until ice cream
is firm. Drizzle with half of fudge topping; top with chopped cookies
and half of bananas. Spread strawberry ice cream evenly over bananas,
completely covering bananas. Insert cookie halves, cut-sides down,
around edge of pie. Top pie with remaining banana slices and remaining
fudge topping. Freeze at least 1 hour or until firm. Store leftover pie
in freezer.
___
Thought: I read this article that said the typical symptoms of stress
are eating too much, impulse buying and driving too fast. Are they
kidding? That's my idea of a perfect day!
Top of page
8/9/12
The first recipe is a new favorite of mine. It’s easy and tasty and it
made so much I have frozen some of the nougat (which is just like fudge)
for serving later. Note: It calls for a 12x8-inch pan which I didn’t
have so I used a 9x9-inch pan and it worked well.
Fudge nougats
2 C sugar
1/2 C butter
1 C evaporated milk
1 C semisweet chocolate chips
3/4 C flour
1 C finely crushed Graham crackers
3/4 C chopped pecans
1 tsp. vanilla
Generously grease a 12x8 pan. Combine sugar, butter and evaporated milk
in a saucepan. Bring to a full rolling boil, stirring constantly. Boil
for 10 minutes, stirring occasionally. Stir in chocolate chips, flour,
crushed graham crackers, pecans and vanilla. Spread in prepared pan.
Cool. Cut into squares. Makes 40 pieces.
___
Watermelon salad
8 C loosely packed torn Boston lettuce
2 C seedless watermelon chunks (1 inch)
3/4 C quartered cucumber slices
1/3 C thin small red onion slices, separated into rings
1/3 C lite raspberry vinaigrette dressing
1 TBS. mayo with olive oil reduced fat mayonnaise
Combine first 4 ingredients in large bowl. Whisk dressing
gradually into mayo until well blended. Add to salad; toss to coat.
Special extra - cook 1/2 cup coarsely chopped pecans or walnuts
and 1/4 cup sugar in skillet on medium heat until sugar is melted and
nuts are evenly coated, stirring frequently. Spread onto sheet of foil;
cool. Sprinkle over salad just before serving.
___
Shoo-fly pie
(This recipe is a favorite in Amish Country and also a favorite of mine.
Reportedly the name comes from the fact that it is so sweet that when
set outside to cool the pie attracted flies.)
pie crust for a 9-inch pie plate
1 tsp. baking soda
1 C warm water
1 egg, beaten
1 C molasses - not blackstrap
1-1/2 C all-purpose flour
1/2 C packed brown sugar
1/2 C vegetable shortening
Preheat oven to 425 degrees and line a 9-inch pie plate with pastry
crust. In a medium bowl, dissolve baking soda in warm water; mix in egg
and molasses. Place flour, sugar and shortening in another bowl and mix
until crumbly. Add 1/2 cup of crumb mixture into molasses mixture; mix
well. Pour into prepared pie crust. Sprinkle remaining crumbs evenly
over top.
Bake 15 minutes; reduce heat to 350 degrees, place foil on top and
continue baking 30 minutes longer or until the center is firm. Serves
eight.
___
Thought for today: Really skinny people can irritate me,
especially when they say things like, “You know sometimes I forget to
eat!” Now, I've forgotten my address, my mother's maiden name, and my
keys, but I have never forgotten to eat!
Top of page
8/2/12
Coleslaw is great anytime but especially in the summer. These are three
very different recipes and all, so easy to make.
Peanut mango coleslaw
3/4 C mayonnaise
2 TBS. zesty Italian dressing
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 fresh mango, chopped
1/4 C chopped fresh cilantro
1/4 C finely chopped red onions
1/4 C dry roasted peanuts
Mix mayo and dressing in large bowl. Add next 4 ingredients; mix
lightly. Refrigerate 1 hour. Top with nuts.
___
Ham and mustard coleslaw
1/2 C Miracle Whip Light Dressing
1 tsp. prepared mustard
1 bag (16 oz.) coleslaw blend (cabbage slaw mix)
1 pkg. (8 oz.) shredded cheddar cheese
1 pkg. (6 oz.) smoked ham, chopped
1/2 C finely chopped onions
2 kosher dill pickles, chopped
Mix dressing and mustard in large bowl. Add remaining ingredients; toss
lightly. For a great substitute use 8 cups shredded cabbage for the
bagged coleslaw blend.
___
Creamy Caesar coleslaw
1 pkg. (16 oz.) coleslaw blend (cabbage slaw mix)
1 C classic Caesar dressing
1/2 C grape tomatoes, halved
1/4 C crumbled Feta cheese
Combine ingredients. Serve immediately or refrigerate until ready to
serve. This flavorful coleslaw can be stored in refrigerator up to 24
hours before serving.
___
One of life's mysteries is how a 2-pound box of chocolates can make a
woman gain 5 lbs.
Top of page
7/26/12
Yes, it's still hot outside! These cool summer sweets are easy and
refreshing.
Fruit Granita
Take 1-1/4 C water and mix & match your recipe from these options.
Each will make a refreshing icy treat for a snack or dessert.
Crystal Light Low Calorie Soft Drink Mix options:
lemonade, Sunrise ruby red grapefruit, Sunrise classic orange and
raspberry ice
fruit choices:
1 bag (20 oz.) frozen strawberries
1 bag (16 oz.) frozen peach slices
1 bag (12 oz.) frozen raspberries
1 bag (16 oz.) frozen mixed fruit
Then follow these two simple steps:
Dissolve contents of 1 pkt. (makes 2 qts. drink) or 2 pkt. (makes 1 qt.
drink each) Crystal Light Drink Mix in 1-1/4 C water. Pour half of
Crystal Light mixture and half of fruit into blender container; cover.
Blend until smooth, stirring with spoon if necessary. Repeat with
remaining fruit and liquid.
___
Strawberry sorbet
2 C chopped strawberries
1 C cold water
2 C boiling water
1 pkg. (4-serving size) strawberry flavor gelatin
1/2 C sugar
Place strawberries and cold water in blender container; cover. Blend on
high speed until smooth. Stir boiling water into combined dry gelatin
mix and sugar in medium bowl at least 2 minutes until completely
dissolved. Add strawberry mixture; mix well. Pour into 9-inch square
pan. Freeze 1 to 1-1/2 hours or until ice crystals form 1 inch around
edges of pan.
Spoon half of gelatin mixture into blender container; cover. Blend on
high speed about 30 seconds or until smooth; pour into bowl. Repeat with
remaining gelatin mixture. Add to blended gelatin mixture in bowl; mix
well. Return to pan. Freeze 6 hours or overnight until firm. Scoop into
dessert dishes to serve. Store leftover sorbet in freezer.
___
Cookies and creme
pudding pops
1 pkg. (3.9 oz.) chocolate instant pudding
2 C milk
6 Oreo Cookies
1/2 C thawed Cool Whip Whipped Topping
Beat pudding mix and milk in large bowl with whisk 2 min. Place cookies
in resealable plastic bag: Seal bag. Use rolling pin to crush cookies.
Add cookies and Cool Whip to pudding: Stir just until blended. Spoon
into 9 (3 oz.) paper cups. Insert pop stick or plastic spoon into each
for handle. Freeze 5 hrs. or until firm.
___
Suggestion for today - The best way to forget your troubles is to wear
tight shoes!
Top of page
7/19/12
It’s still hot outside, so here are three easy-to-make appetizers for
your cookouts.
Texas caviar
1 can black beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can shoepeg corn, drained
1 can diced tomatoes, drained
1 can diced green chilies, drained
1 small chopped onion
8 oz. Italian salad dressing
Mix all ingredients together and refrigerate overnight. Serve with chips
and enjoy.
___
Salami triangles
1 pkg. (3 oz.) cream cheese
1 TBS. horseradish
2 tsp. grated onion
1/4 tsp. Tabasco sauce
1/8 tsp. cayenne pepper
1/2 lb. thinly sliced Genoa salami
Blend all ingredients together, except salami. Spread mixture on salami
slices and stack five slices high. Refrigerate stacks until firm. When
ready to serve, cut each stack into 6 wedges and serve on toothpicks
with pickled onions.
___
Chicken salsa dip
4 skinless, boneless chicken breasts
1 large jar salsa, hot
1 large jar salsa, mild
4 C shredded mozzarella cheese
1 large bag tortilla chips
Boil chicken breast on medium heat for about 20 minutes. While chicken
breasts are cooking, combine both jars of salsa in crockpot on high
heat. When salsa begins to boil, add shredded mozzarella cheese,
stirring occasionally until melted. Once chicken is cooked, remove from
pan and shred. Add shredded chicken to salsa and cheese mixture. Serve
with tortilla chips.
___
My friend says you can do all this with Alka Seltzer: Clean a toilet -
drop in two Alka Seltzer tablets, wait 20 minutes, brush and flush;
Clean a vase - to remove a stain from the bottom of a glass vase or
cruet, fill with water and drop in two Alka Seltzer tablets; Polish
jewelry - drop two Alka Seltzer tablets into a glass of water and
immerse the jewelry for two minutes; Clean a thermos bottle - fill the
bottle with water, drop in four Alka Seltzer tablets, and let soak for
an hour (or longer, if necessary);
Unclog a drain - clear sink drain by dropping three Alka Seltzer tablets
down the drain followed by a cup of Heinz White Vinegar. Wait a few
minutes and then run hot water.
I am now wondering about ingesting this stuff!
Top of page
7/12/12
These recipes should make a very nice summer dinner.
Raspberry glazed wings
3/4 C seedless raspberry jam
1/2 C cider vinegar
1/4 C soy sauce
3 cloves garlic, minced
1 tsp. pepper
16 whole chicken wings
In a saucepan, combine raspberry jam, vinegar, soy sauce, garlic and
pepper. Bring to a boil; boil 1 minute. Cut wings into three sections;
discard wingtips.
Place wings in large bowl; add raspberry mixture and toss to coat. Cook
wings immediately or if desired refrigerate wings in sauce for up to 4
hours.
Preheat oven to 375 degrees. Line 15x10-inch baking pan with foil and
heavily grease the foil. Using a slotted spoon and reserving marinade,
place wings in prepared pan. Bake 30 minutes, turning once.
Meanwhile in a saucepan bring marinade to a rolling boil; boil 1 minute.
Reduce heat; simmer, uncovered, 10 to 15 minutes or until thickened.
Brush over wings. Bake 20 to 25 minutes longer, turning and basting
once, or until juices run clear. Serves eight.
___
Mess o’ peas
1 lb. green peas in pod, shelled
1 C snow peas, trimmed and sliced into thirds
1 C sugar snap peas, trimmed and sliced into thirds
1/2 C water
3 TBS. butter
4 scallions or small green onions thinly sliced
1 TBS. chopped fresh mint
pinch of salt
course sea salt and freshly ground black pepper to taste
In a saucepan over high heat, combine green peas, snow peas and sugar
snap peas with water, butter, scallions and mint. Add pinch of salt and
bring to a boil. Reduce heat to low, cover and simmer for 4-5 minutes or
until peas are bright green and tender. Serve immediately. Sprinkle with
sea salt and pepper. Serves four.
___
Dreamsicle salad
1 (3 oz.) pkg. cook and serve tapioca pudding mix
1 (3 oz.) pkg. cook and serve vanilla pudding mix
3 C water
1 (3 oz.) pkg. orange gelatin
1 (11 oz.) canned mandarin oranges, drained
1 (8 oz.) container frozen whipped topping, thawed
Combine tapioca pudding, vanilla pudding and orange gelatin mix with
water. Cook until mixture comes to a boil and thickens. Remove from heat
and cool. When cooled, fold in mandarin oranges and whipped topping.
Refrigerate overnight. Serves 12. (This would be a good salad or
dessert.)
___
Don't throw out leftover wine. Freeze it into ice cubes for future use
in casseroles and sauces. (What — there could be leftover wine!)
Top of page
7/5/12
The first recipe came from Karlyn Byers via a friend. You can see there
are options for different fruit varieties.
Fruit and cream pie
1 21-oz. canned fruit (divided) any variety
1 Keebler ready made pie crust - any variety
1 8-oz. brick of cream cheese (softened)
1 C milk
1 pkg. (4-serving) lemon-flavored instant pudding
1 8-oz. thawed Cool Whip - any variety
(Note: Original recipe calls for cherry fruit, graham crust and instant
lemon pudding, but you can choose other varieties according to your own
taste.)
Spread only 1/2 can of fruit in bottom of pie crust. In a large bowl,
beat cream cheese moistened with just a tad of milk with an electric
mixer until softened. Add rest of milk and instant pudding; beat until
smooth. Using a spatula, gently stir in only 1/2 of Cool Whip. Spread
pudding mixture on top of fruit filling that’s in bottom of crust.
Spread remaining Cool Whip over pudding mixture. Spread remaining pie
filling over Cool Whip. Refrigerate for 3 hours before serving.
___
The best brownies ever!
1-1/3 C (11 oz.) miniature peanut butter cups
3 sticks unsalted butter
1/3 C (4-1/2 oz.) unsweetened baking chocolate
1-1/4 C bittersweet chocolate chips
6 large eggs, room temperature
1-1/3 C granulated sugar
1-1/3 C light brown sugar
1 tsp. salt
2 tsp. pure vanilla extract
1-1/2 C all-purpose bleached flour
3/4 tsp. baking powder
2 TBS. coarsely chopped salted peanuts
1/3 C milk chocolate chips
Crisco for pan
Unwrap peanut butter cups. Set aside. Cut butter sticks into one-inch
slices. In a small heavy saucepan, begin to melt butter pieces over
lowest setting. While butter is melting, chop unsweetened chocolate into
1/4-inch pieces; add to melting butter along with bittersweet chips. Use
a small whisk to stir occasionally to speed melting process. When
chocolate is melted and completely smooth, turn off heat, but leave
saucepan on burner while proceeding with recipe.
Set a rack in middle level of oven and preheat to 350 degrees. Grease a
9x13 baking pan. Line with heavy duty aluminum foil (shiny side up) so
it comes halfway up sides of pan and extends 1-inch beyond two ends of
pan. Grease foil in pan.
Lightly whisk eggs by hand in mixing bowl. Place granulated sugar, light
brown sugar and salt in a separate medium bowl; whisk into eggs until
just incorporated.
Gradually whisk in melted butter/chocolate mixture until just combined,
then briefly whisk in vanilla extract. Remove whisk from bowl. Place
flour and baking powder in medium bowl; whisk together to combine. Sift
through a medium strainer directly onto batter. Fold in with a spatula
until just combined. Pour batter into prepared pan and spread evenly
with a small spatula.
Push peanut butter cups into top of brownie batter; do not put any
within 1/2-inch of pan sides. Sprinkle chopped peanuts evenly over
batter, then place milk chocolate chips evenly on batter.
Bake for 34 minutes or until a toothpick inserted in center comes out
clean. Transfer pan to a cooling rack and cool at room temperature for
30 minutes, then refrigerate for 7 to 8 hours (or overnight.)
To remove slab, run a thin knife between foil and sides of pan, then
remove chilled brownie slab from pan; peel off and discard foil. Place
brownie slab on a cutting board. Use a long chef's knife to cut into
squares or bars. Makes 24 giant bars.
___
Kahlua cake
1 pkg. (2-layer size) yellow cake mix
8 Oreo Cookies, chopped
1/2 C granulated sugar
1 pkg. (3.9 oz.) chocolate instant pudding
3/4 C oil
3/4 C water
4 eggs
3/4 C Kahlua Liqueur (coffee-flavored liqueur), divided
1-1/4 C powdered sugar
Heat oven to 325 degrees. Mix first 7 ingredients and 1/2 cup liqueur;
let stand 5 min. Pour into 12-cup fluted tube pan or 10-inch tube pan
sprayed with cooking spray. Bake 50 to 55 min. or until toothpick
inserted near center comes out clean. Meanwhile, mix remaining liqueur
and powdered sugar. Cool cake in pan 15 min. Loosen cake from sides of
pan with knife; invert onto wire rack. Gently remove pan; cool cake
completely. Drizzle with icing.
___
Hint: Wrap celery in aluminum foil when putting in refrigerator and it
will keep for weeks.
Top of page
6/28/12
This is chicken week and here are three easy recipes.
Honey mustard chicken fingers
6 TBS. Hellmann's Light Mayonnaise
1 TBS. honey mustard
1 lb. boneless, skinless chicken breasts, cut into strips
1-1/2 C finely crushed corn flakes
1/4 C grated Parmesan cheese
Preheat oven to 425 degrees. Combine mayonnaise with honey mustard in
medium bowl; reserve 1/2 for dipping. Add chicken to remaining
mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan cheese,
then roll chicken in crumbs. Arrange on ungreased baking sheet. Bake 10
minutes or until chicken is thoroughly cooked. Serve with reserved honey
mustard sauce.
___
Cajun chicken breasts
1/2 C Hellmann's Real Mayonnaise
1-1/2 TBS. Cajun spice
1/2 C shredded Mexican blend cheese, divided
2 TBS. finely chopped parsley
4 boneless, skinless chicken breast halves (about 4 oz. ea.)
1/4 C fresh bread crumbs
Combine mayonnaise, Cajun spice, 1/4 cup of cheese and parsley. Spread
on chicken, then sprinkle with crumbs. Bake at 425 degrees, 20 minutes
or until thoroughly cooked. Sprinkle with remaining cheese; heat 1-2
minutes until cheese is melted.
___
Barbecue glazed chicken
1/2 C zesty Italian dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 C barbecue sauce
2 TBS. orange marmalade
Heat grill to medium heat. Pour 1/4 cup dressing over chicken in shallow
dish; turn over to coat both sides of each breast. Refrigerate 10 min.
Meanwhile, mix barbecue sauce, marmalade and remaining dressing. Remove
chicken from dressing; discard dressing. Grill chicken on covered grill
12 to 15 min. or until done (165 degrees), turning occasionally and
brushing with barbecue sauce mixture the last few minutes.
___
Hint: Spray your Tupperware with nonstick cooking spray before pouring
in tomato-based sauces and there won't be any stains.
Top of page
6/21/12
These are easy summer recipes, good for the hot weather.
Mediterranean dip
1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) traditional crumbled feta cheese
1/2 C chopped kalamata olives (about 40)
1/4 C balsamic vinaigrette dressing
2 TBS. chopped fresh parsley
Spread cream cheese onto bottom of pie plate. Combine remaining
ingredients; spoon over cream cheese. Serve with your favorite crackers.
___
Strawberry cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
1/2 C sugar
1/2 tsp. vanilla
2 eggs
1/4 C strawberry preserves
5 drops red food coloring
1 Graham Pie Crust (6 oz.)
1 C thawed Cool Whip whipped topping
4 medium strawberries, sliced
Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla with
electric mixer on medium speed until well blended. Add eggs; mix just
until blended. Remove 1 cup of the batter. Add preserves and food
coloring; stir until well blended. Pour into crust; cover with remaining
plain batter. Bake 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Top with whipped topping and
strawberries just before serving. Store leftover cheesecake in
refrigerator.
___
Apple Coleslaw
3/4 C Miracle Whip Light Dressing
1 TBS. honey
1 pkg. (16 oz.) coleslaw blend (cabbage slaw mix)
2 apples (preferably 1 red and 1 green), chopped
Mix dressing and honey in large bowl. Add remaining ingredients; mix
lightly. Refrigerate 1 hour.
___
Thought for the day: Wrinkles — something other people have, similar to
your own character lines.
Top of page
6/14/12
Desserts, desserts — what more could you want in life?
Chocolate stacked cake
1/2 C hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) chocolate instant pudding
8 Oreo Cookies, chopped (about 1 C)
12 vanilla ice cream sandwiches
caramel sauce
chocolate sauce
Pour fudge topping into medium bowl. Whisk in 1 cup Cool Whip. Add dry
pudding mix; stir 2 min. Stir in chopped cookies. Arrange 4 ice cream
sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half
of Cool Whip mixture. Repeat layers. Top with remaining sandwiches.
Frost top and sides with remaining Cool Whip. Bring up foil sides;
double fold top and ends to loosely seal packet. Freeze 4 hours or until
firm. Slice and drizzle with sauces.
___
Chocolate peanut butter banana pie
35 Nilla Wafers, finely crushed (about 1 C)
1/4 C butter, melted
2 squares semi-sweet chocolate, divided
1/2 C creamy peanut butter
2 bananas, cut lengthwise in half, then crosswise into quarters
2 pkgs. (3.4 oz. each) vanilla flavor instant pudding
2 C cold milk
2 C thawed Cool Whip Whipped Topping, divided
2 TBS. salted peanuts, coarsely chopped
Heat oven to 350 degrees. Mix wafer crumbs and butter until well
blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8
min. or until golden brown. Cool completely. Meanwhile, make chocolate
curls from 1/2 chocolate square. Refrigerate. Microwave remaining 1-1/2
chocolate squares and peanut butter in microwaveable bowl on high 1
min.; stir until chocolate is completely melted and mixture is well
blended. Place bananas in crust; drizzle with melted chocolate. Beat
pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup
Cool Whip. Spread over bananas; top with remaining Cool Whip.
Refrigerate 3 hours. Top with chocolate curls and nuts just before
serving.
___
Strawberry Jam squares
1-1/2 C quick-cooking oats
1-1/2 C flour
1 C packed light brown sugar
1 tsp. baking powder
3/4 C butter
1 C strawberry jam
1 C walnuts, chopped
Heat oven to 350 degrees. Mix oats, flour, sugar and baking powder in
large bowl. Cut in butter with pastry blender or 2 knives until mixture
resembles coarse crumbs. Press 3 cups oat mixture firmly onto bottom of
9-inch square baking pan. Spread jam over crust. Mix nuts with remaining
crumb mixture; sprinkle over jam. Bake 30 min. or until topping is
lightly browned. Cool completely on wire rack.
___
Thought: Tomorrow — one of the greatest labor saving devices of today!
Top of page
6/7/12
The first recipe is mine. I just threw it together recently. Since it
turned out well and was very easy, I thought I would pass it on.
Chunky chicken soup
1 can (28 oz.) cooked chicken plus juice
1 can cream of chicken soup
1 lg. box chicken broth
1/4 C onion
1-1/2 C frozen mixed vegetables
1 C spaghetti pieces, uncooked
1 TBS. crushed red pepper
salt and pepper
shredded parmesan cheese
In a soup pot, bring all ingredients to a boil. Continue to boil gently
for about 5 mins. Then put everything in a crockpot on high first, then
to low after 1/2 hr. for a total of 2 hrs. or until ready to serve. Or
you could just simmer about 1/2 hr. on the stove. Ladle to bowl and top
with cheese just before serving. Serves 4.
___
Pork chop skillet
6 boneless pork chops (1-1/2 lbs.), 1/2-inch thick
2 onions, thinly sliced
2 TBS. Worcestershire sauce
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 C hot water
1 C shredded mozzarella cheese
Heat large nonstick skillet sprayed with cooking spray on medium-high
heat. Add chops and onions; cook 10 min. or until chops are done (160
degrees), turning chops and stirring onions after 5 min. Remove chops
from skillet; set aside. Cook and stir onions 5 min. or until golden
brown; stir in Worcestershire sauce. Return chops to skillet. Spoon
onions over chops. Mix stuffing mix and water; spoon around edge of
skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.
___
Chocolate truffle cheesecake
18 Oreo Cookies, finely crushed (about 1-1/2 C of crumbs)
2 TBS. butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 pkg. (12 oz.) semi-sweet chocolate chunks, melted, slightly cooled
4 eggs
Heat oven to 300 degrees. Mix cookie crumbs and butter; press onto
bottom of 9-inch springform pan. Beat cream cheese, sweetened condensed
milk and vanilla in large bowl with mixer until well blended. Add
chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after
each one just until blended. Pour over crust. Bake 1 hour 5 min. to 1
hour 10 min. or until center is almost set. Run knife around rim of pan
to loosen cake; cool before removing rim. Refrigerate 4 hours then
serve.
___
Hint: Use vertical strokes when washing windows outside and horizontal
for inside windows. This way you can tell which side has the streaks.
Straight vinegar will get outside windows really clean. Don't wash
windows on a sunny day. They will dry too quickly and will probably
streak.
Top of page
5/31/12
These dishes are all good appetizers for the next cookout!
Cheese bacon bites
2 slices super thick-cut applewood smoked bacon, cut into 1/2-inch
pieces
4 slices French bread, 3/4 inch thick
1 tsp. Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, halved
4 extra-thin Swiss cheese slices, halved
1 plum tomato, seeded, chopped
Heat broiler. Cook and stir bacon in skillet on medium heat 12 min. or
until browned. Remove from skillet with slotted spoon; drain on paper
towels. Spread bread with mayo. Broil, 4 inches from heat, 1 to 2 min.
or until toasted; rub with garlic. Cover toast slices with 4 cheese
pieces, bacon and tomatoes. Top with remaining cheese pieces; broil 1
min. or until melted.
___
Parmesan pepperoni bites
1/4 lb. pepperoni, cut into 1/4-inch cubes (about 1 C)
1/4 C diced onion
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1/4 tsp. fennel seeds
1 C crushed tomatoes
1 bay leaf
3/4 C ricotta cheese
1/4 C grated Parmesan cheese
48 Ritz Crackers
Italian parsley, for garnish
Preheat oven to 350 degrees. Set a large saute pan over medium heat, and
add pepperoni cubes and onion. Cook for 3-4 min. until pepperoni begins
to render oil, then add garlic, pepper flakes and fennel seeds. Cook
until fragrant, about 2 min.; drain oil and add tomatoes and bay leaf.
Simmer for 10-12 min. until thickened and all flavors have come together
in the sauce. Set aside and keep warm. Discard bay leaf.
In a large mixing bowl, combine ricotta and Parmesan; smear a teaspoon
of Parmesan-ricotta mixture on each Ritz Cracker and top with a teaspoon
of pepperoni sauce. Place on a cookie sheet and bake for 5-6 min. or
until heated through. Garnish with parsley.
___
Sally’s hot wings
2 tsp. ground black pepper, divided
2 tsp. ground red pepper (cayenne), divided
1 tsp. seasoned salt
1 tsp. crushed red pepper flakes
1 tsp. smoked paprika
40 Ritz Crackers, crushed (about 1-1/2 C)
12 chicken wings, split at joints, tips removed
2 eggs
1 TBS hot pepper sauce for buffalo wings
1 TBS yellow mustard
3/4 C sour cream
1/2 C Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 C chili sauce
2 TBS A.1. Original Steak Sauce
Heat oven to 350 degrees. In a small bowl, whisk together 1 tsp. each
black pepper and cayenne pepper, seasoned salt, red pepper flakes and
smoked paprika. Mix 1 TBS seasoning mix and crushed Ritz crackers in a
pie plate and set aside. Sprinkle wings evenly with remaining seasoning
mix. Cover and refrigerate at least 1 hour. Whisk eggs, hot sauce,
mustard and remaining black pepper and cayenne pepper in a separate pie
plate. Dredge chicken wings into egg mixture, then into crushed cracker
mixture. Place in greased shallow baking pan.
Bake 35 to 40 min. or until golden brown and done, turning after 20 min.
Mix remaining ingredients together in small bowl. Serve with wings.
___
Blood stains on clothes? Not to worry! Just pour a little hydrogen
peroxide on a cloth and proceed to wipe off every drop of blood. Works
every time I’m told. (Now, where to put the body?)
Top of page
5/24/12
My new favorite recipe is for parmesan cheese biscuits. I added a little
bacon into my version.
Parmesan biscuits
1-1/2 C flour
1/2 coarse cornmeal
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 stick unsalted butter, cubed
3/4 C buttermilk
1/3 C olive oil
2 C grated parmesan cheese
1/4 C green onions
1/3 C chopped bacon (from a jar)
parchment paper
Whisk together first five ingredients then add cubed butter. Mix in
remaining ingredients and stir well. Place mounded tablespoons on
parchment-covered baking sheets. Bake at 400 degrees for about 12 to 15
minutes. Makes about 24.
___
Applesauce meat loaf
1 lb. ground sirloin
3/4 C applesauce
1/2 C bread crumbs
1/2 C diced onion
2 eggs, beaten
1/4 tsp. salt
1/2 C ketchup
1/4 C brown sugar, packed
2 TBS. prepared mustard
Preheat oven to 350 degrees. Mix the ground sirloin, applesauce, bread
crumbs, onion, eggs and salt. Spoon into an ungreased 9x5 loaf pan; set
aside. Combine ketchup, brown sugar and mustard; spread over meat loaf.
Bake 1 hour. Serves 6 to 8.
___
Blueberry crunch
1 large (20 oz.) can crushed pineapple, undrained
3 C fresh or frozen blueberries
1 C sugar, divided
1 (18.25 oz.) pkg. yellow cake mix
1/2 C butter, melted
1 C chopped pecans
Preheat oven to 350 degrees. Grease a 13x9-inch baking pan. Spread
pineapple in pan; add blueberries. Sprinkle 3/4 cup sugar over top. Pour
cake mix over all. Drizzle butter over top of cake mix. Spread chopped
nuts over top, and follow with remaining 1/4 cup sugar.
Bake 25 minutes and then remove and cut through with a spoon several
times to allow juice to drizzle down. Continue baking another 15
minutes. Can be served with ice cream. Serves 12.
___
Thought for the day: A mosquito is an insect that makes you like flies
better!
Top of page
5/17/12
We are back to my favorite food - dessert!
Chocolate drizzle cheesecake
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) cream cheese, softened
1/4 C sugar
3 eggs, divided
6 squares semi-sweet chocolate
1/2 C butter
2/3 C sugar
1 tsp. vanilla
1 C flour
1 square semi-sweet chocolate, melted
1 square white chocolate, melted
Heat oven to 350 degrees. Prepare crust as directed on package, using
9-inch pie plate. Beat cream cheese, 1/4 cup sugar and 1 egg in medium
bowl until well blended; set aside. Microwave butter and chocolate on
high for 2 min. or until butter is melted; stir until chocolate is
completely melted. Add 2/3 cup sugar; mix well. Blend in remaining eggs
and vanilla. Stir in flour until well blended. Spread half the brownie
batter into crust. Carefully spread cream cheese mixture over brownie
batter in crust; cover with remaining brownie batter. Bake 45 min. or
until toothpick inserted in center comes out with fudgy crumbs. Cool
completely on wire rack. Drizzle with melted chocolate.
___
Lemon blueberry bars
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 C sugar
1 TBS. zest and 3 TBS. juice from 1 lemon
2-1/2 C fresh blueberries
Heat oven to 350 degrees. Line 13x9-inch pan with foil, with ends of
foil extending over sides. Microwave butter in large microwaveable bowl
on high for 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg;
beat with mixer until well blended. Press 2/3 of the mixture onto bottom
of prepared pan. Beat cream cheese and sugar with mixer until well
blended. Add remaining egg, zest and juice; mix well. Pour over crust;
top with berries. Pinch small pieces of the remaining cake mix mixture
between your fingers; press lightly into cream cheese layer. Bake 55
min. to 1 hour or until toothpick inserted in center comes out clean.
Cool completely. Use foil handles to lift dessert from pan before
cutting into bars. Keep refrigerated. Makes about 24.
___
Pina Colada pie
35 Nilla Wafers, finely crushed (about 1-1/4 C)
1/4 C butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 C milk
1 pkg. (3.4 oz) vanilla flavor instant pudding
1 can (8 oz.) crushed pineapple in juice, undrained
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
1/4 C coconut, toasted
1-1/4 C sliced fresh strawberries
Mix wafer crumbs and butter until blended; press into bottom and up side
of 9-inch pie plate. Beat cream cheese and milk in large bowl with mixer
until blended. Add dry pudding mix and pineapple; beat 2 min. Whisk in 2
cups Cool Whip; pour into crust. Refrigerate 3 hours or until firm. Top
with coconut, berries and remaining Cool Whip just before serving.
___
Hint - Install a tension rod under the sink to store spray cleaning
bottles. Just hang them by the nozzle.
Top of page
5/10/12
Here is a suggestion for your next dinner.
Mac and cheese the southern way
1/2 stick of butter
1/4 C flour
2-1/2 C milk, heated
1 tsp. salt
1/8 tsp. grated nutmeg
freshly ground pepper to taste
Cayenne pepper to taste
3-1/2 C grated, extra sharp cheddar cheese
1/2 lb. elbow macaroni
1/2 C grated parmesan cheese
Preheat oven to 375 degrees. Butter a 1-1/2 quart casserole and set
aside. In a large saucepan, melt butter then add flour and whisk 1
minute. Whisk constantly, gradually add milk until the mixture bubbles
and thickens and then remove pan from heat. Add salt, nutmeg, two
peppers and cheddar cheese and stir until cheese melts completely. Set
aside.
In another saucepan, cook macaroni according to package directions and
drain well. Stir macaroni into cheddar cheese. Pour into prepared
casserole, sprinkle with parmesan. Bake until golden brown, about 30
minutes. Serve immediately. Serves about six.
___
Rainbow slaw
5 to 6 radishes, thinly sliced
1/3 C sliced pepperoncini, finely chopped
3 green onions, coarsely chopped
1 bunch cilantro, coarsely chop
juice of 1 lime
2 TBS. canola oil
1/4 tsp. kosher salt
1/4 tsp. pepper
6 C coleslaw in a bag
Whisk lime juice, oil, salt, pepper and pepperoncini until blended. Stir
in remaining ingredients just before serving.
___
Rhubarb dump cake
1 lb. fresh rhubarb, chopped (about 4 C)
1/2 C sugar
1 pkg. (3 oz.) strawberry flavor gelatin
1 pkg. (2-layer size) white cake mix
1 C water
1/3 C butter, melted
3/4 C thawed Cool Whip Whipped Topping
Heat oven to 350 degrees. Place rhubarb in 13x9-inch baking dish;
sprinkle with sugar and dry gelatin mix. Beat cake mix, water and butter
with whisk until well blended. Pour over rhubarb; spread to completely
cover rhubarb. Bake 45 min. or golden brown. Serve warm topped with Cool
whip.
___
Thought for the day: A smile from you can bring happiness to someone,
even though they don’t know you!
Top of page
5/3/12
How's this for a dinner?
Fancy pasta bake
1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
1 onion, cut lengthwise in half, then sliced crosswise
1/2 tsp. crushed red pepper
2 TBS. olive oil
8 oz. (1/2 of 16-oz. pkg.) rigatoni pasta (3-1/3 C), uncooked
1/2 C Philadelphia Original Cooking Creme
1 pkg. (8 oz.) Kraft Shredded Three Cheese with a Touch of
Philadelphia, divided
1/4 C croutons, crushed
Heat oven to 400 degrees. Combine first 4 ingredients in 13x9-inch
baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile,
cook pasta as directed on package, omitting salt. Drain pasta, reserving
1/2 cup cooking water. Add to squash mixture with cooking creme and 1
cup shredded cheese; mix lightly. Top with crouton crumbs and remaining
shredded cheese. Bake 20 min. or until heated through.
___
Pear salad
1 bag (10 oz.) torn mixed salad greens
2 fresh pears, sliced
1 medium red onion, sliced
1/2 C pine nuts, toasted
1/2 C crumbled blue cheese
1/2 C light raspberry vinaigrette dressing
Toss greens with pears, onions, pine nuts and cheese in large bowl.
Spoon onto eight salad plates. Drizzle evenly with dressing.
___
Chocolate banana and graham crackers
1 pkg. (3.9 oz.) chocolate instant pudding
1 C cold milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 banana, chopped
11 Honey Grahams, broken in half (22 squares), divided
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2
cups Cool Whip and bananas. Spread 1 rounded TBS. pudding mixture onto
each of 20 graham squares. Stack grahams together, then stand on edge on
serving platter to make 8-1/2-inch loaf. Frost with remaining Cool Whip.
Crush remaining graham squares; sprinkle over loaf. Refrigerate 4 hours.
To make ahead, prepare dessert as directed. Freeze until firm; cover
with plastic wrap and store in freezer up to 2 weeks. Thaw in
refrigerator 1 hour before serving.
___
Hint for today: Forever losing your bathroom essentials? Use
magnetic strips to store bobby pins, tweezers and clippers behind a
cabinet door.
Top of page
4/26/12
Soup is great for lunch or dinner. Please try these easy ones!
Chicken meatball soup
Meatballs
1 lb. ground chicken
2 TBS. parsley
1 large egg white
1/4 tsp. salt
3 dashes hot red pepper sauce
2 TBS. milk
bread crumbs to thicken
Soup:
1 box Mrs. Grass chicken noodle soup
6 C water
1 1/2 carrots, chopped
1/2 box frozen spinach
1 can chicken broth
1 1/2 C small pasta, cooked
Mix carrots, 1/2 box frozen chopped spinach, chicken broth, reduce heat
and let simmer for 1/2 hour on low. Add uncooked meatballs to soup,
boil, be sure to cook meatballs thoroughly. Cook 1-1/2 cups small pasta
separately, add cooked pasta to soup 20 minutes into simmer.
(Optional: 5 minutes before taking off the stove, pour 1 uncooked
scrambled egg slowly over soup and stir.)
___
Easy cheese broccoli soup
2 cans cream of mushroom soup
2 cans cream of celery soup
2 cans cream of broccoli soup
1 can (12 oz.) evaporated milk
2 soup cans water
1 lb. Velveeta cheese
1 bag frozen, chopped broccoli
Mix soup, evaporated milk and water in crockpot. Heat on low until hot
throughout (about 2-3 hours). Add Velveeta and frozen broccoli. Heat
another 1-2 hours until cheese is melted and broccoli is cooked through.
Serve hot. This recipe can easily be cut in half.
___
Stuffed spud soup
2 lbs. frozen hash browns, thawed
1/2 C butter
1/2 C chopped green onion
1 can (10 oz.) cream of chicken soup
3/4 C half and half or milk
1 C shredded cheddar cheese
Sauté onion in butter. Add soup and potatoes. Stir in cheese and half
and half and heat gently. Serve. May be garnished with chopped chives
and bacon. Makes 8-10 servings.
–––
Comment made in 1955: If things keep on this way, it will be impossible
to buy a week’s groceries for $10!
Top of page
4/19/12
Here’s cheesecake in several forms. I love this stuff.
Chocolate cherry cheesecake
8-1/2 oz. chocolate wafers, finely crushed
1/2 C butter, melted
12 oz. semi-sweet chocolate chips
1-1/2 C heavy cream
16 oz. cream cheese, softened
1/4 C sugar
4 eggs
3/4 C cherry flavored liqueur
1 tsp. vanilla extract
1 lb. cherry pie filling
1/2 C whipped cream
In a large bowl, combine chocolate wafer crumbs and butter. Pat firmly
into 9-inch springform pan, covering bottom and 2-1/2 inches up sides.
Chill. Preheat oven to 325 degrees. Combine over hot water, chocolate
chips and heavy cream. Stir until morsels are melted and mixture is
smooth. Set aside.
In a large bowl, combine cream cheese and sugar, beating until creamy.
Add eggs, one at a time, beat in. Add chocolate mixture, cherry liqueur,
and vanilla, mix until blended. Pour into prepared crust. Bake at 325
degrees for about 60 minutes. Turn oven off and let stand in oven with
door ajar about 1 hour. Remove, cool completely. Chill overnight. Spread
cherry pie filling over top of cheesecake leaving 1-inch from the edge
then edge with whipped cream.
–––
Cheesecake brownies
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1/2 C applesauce
3 egg whites, divided
1/4 C water
1 pkg. (8 oz.) cream cheese, softened
1/2 C sugar
1/4 C flour
Mix brownie mix, applesauce, 2 egg whites and water until well blended.
Pour into 13x9-inch pan sprayed with cooking spray. Beat cream cheese,
sugar, flour and remaining egg white with mixer until well blended;
spoon over brownie batter. Swirl gently with knife. Bake 28 to 30 min.
or until toothpick inserted in center comes out with fudgy crumbs. (Do
not over bake.) Cool completely then cut.
–––
Caramel mocha cheese cake
Oreo cookies, crushed
3 tsp. butter, melted
24 oz. cream cheese
1/3 C dark brown sugar
5 tsp. cornstarch
3 eggs
1 egg yolk
1/3 C sour cream
1-1/4 tsp. vanilla extract
2-1/2 tsp. instant coffee
2-1/2 tsp. hot water
2-1/2 TBS. sugar
1-3/4 C milk chocolate chips, melted
1/4 C dark corn syrup
For crust: Stir together crushed cookies and melted butter in a small
bowl, until well-combined. Press crumb mixture evenly into bottom of a
9-inch springform pan. In a large bowl, combine cream cheese, brown
sugar and cornstarch. Beat with mixer until smooth. Add eggs and egg
yolk one at a time, beat well after each addition. Stir in sour cream
and vanilla. Stir together instant coffee and hot water; set aside.
Place 3/4 C cream cheese mixture in a small bowl. Add dissolved coffee.
Stir in sugar. Stir choc. chips and corn syrup into remaining cheese
mixture. Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee
mixture over choc. mixture. Pour remaining choc. mixture over coffee
mixture. Spoon on remaining coffee mixture. (In other words, layer
mixtures.) Swirl a knife handle through filling to create a marbling
effect. Bake at 350 degrees for 15 min. Lower temp. to 225 and
bake 1 hr 10 min. longer or until center no longer looks wet.
Remove cake from oven and run a knife around inside edge of pan. Turn
oven off. Return cake to oven for 30 min. Chill uncovered overnight.
–––
Hint for today: Find tiny lost items like earrings by putting a stocking
over the vacuum hose.
Top of page
4/12/12
This is meatloaf week. These are all very different ways to make it. My
own recipe is at the end.
Layers of meatloaf
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 jar (24 oz.) spaghetti sauce, divided
2 tsp. dried oregano leaves, divided
1-1/2 lb. extra-lean ground beef
2 C chopped zucchini
2 C sliced fresh mushrooms
3/4 C shredded low-moisture part-skim mozzarella cheese
Heat oven to 375 degrees. Mix stuffing mix with half each of the
spaghetti sauce and oregano. Add meat; mix well. Pat into 13x9-inch
baking dish. Mix vegetables and remaining spaghetti sauce and oregano.
Spoon over meat mixture; cover. Bake 25 min. Top with cheese. Bake,
uncovered, 10 min. or until meatloaf is done (160 degrees.)
___
Mini cheesy meatloaves
1 lb. ground beef
1/2 C finely chopped onions
1 egg
12 saltine crackers, finely crushed (about 1/2 C)
1-1/2 C Mexican-style finely shredded four cheese, divided
1 C Thick 'N Chunky Salsa, divided
Heat oven to 400 degrees. Mix first 4 ingredients with 1 cup cheese and
1/2 cup salsa. Press into 12 muffin cups sprayed with cooking spray. Use
back of spoon to make indentation in center of each. Place muffin pan on
foil-covered baking sheet. Bake 20 to 25 min. or until meatloaves are
done (160 degrees). Top with remaining salsa and cheese; bake 3 min. or
until cheese is melted.
___
My family’s favorite meatloaf
My family is fairly particular and does not like anything too spicy, so
this is a simple meatloaf I have developed over the years (influenced by
my grandmother) and make quite often.
2 lbs. ground chuck
2/3 C seasoned Italian bread crumbs
2-3 TBS. Jane’s Crazy Mixed Up Salt
2 eggs
1 C ketchup
1 medium onion, sliced
8 slices uncooked bacon
In a large bowl, mix together ground chuck, bread crumbs, Jane’s salt
mixture and eggs. Mix all these ingredients well and pat into two
rectangular loaves and place in 9x13 baking dish. On top of each loaf
add 1/2 cup of ketchup then cover with sliced onions and top with four
slices of bacon each. Place in 375 degree oven for about 45 minutes to 1
hour. To make sure it’s done, you can slice each loaf down the middle.
Slice and serve immediately.
___
Definition of dust: It’s mud with the juice squeezed out.
Top of page
4/5/12
Here are more recipes from Gini Carlsen who enjoys cooking. She makes
the first pancake recipe every Saturday morning.
Baked pancake
2 TBS. butter
1 large apple, peeled, cored and cut in wedges
1/2 C milk
1/2 C flour
4 eggs
2 TBS. sugar
1/2 tsp. vanilla
1/2 tsp. salt
confectioner’s sugar
Set oven rack in middle of oven and preheat at 450 degrees. Melt butter
in skillet over medium heat, then transfer 1 TBS. to blender. Add apple
wedges to skillet and cook, turning once, until they start to soften,
about 3-5 minutes. If not using an iron skillet, transfer to heated
baking dish.
Meanwhile, mix milk, flour, eggs, sugar, vanilla and salt with butter in
blender until batter is smooth. Pour over apples and bake in oven for
15-20 minutes or until pancake is puffed and golden. Dust with
confectioner’s sugar.
___
Gini says this raises a lot and recommends placing foil under the pan
while baking. She had lots of smoke from an overrun in the oven and her
neighbors thought there was a fire!
Jewish apple cake
4 apples
2/3 C sugar
1 tsp. cinnamon
3 C sifted flour
1 cup oil
3 tsp. baking powder
4 eggs
2 C sugar
1/2 C orange juice
2-1/2 tsp. vanilla
Preheat oven at 325 degrees. Peel, core and slice 4 apples. Add sugar
and cinnamon. Mix remaining ingredients together for batter. Pour 2/3
batter into greased tube pan. Add layer of apples and cinnamon then
balance of batter ending with apples. Bake at 325 for 90 mins.
___
The best cheesecake
CRUST:
2 C flour
1/2 C sugar
1 tsp. baking powder
pinch of salt
1/2 C butter
2 eggs, beaten
Stir all ingredients until blended (dough will be sticky). Grease bottom
and sides of a 9x13 cake pan. Press dough into pan and up the sides.
Press hard with knuckles. Keep as thin as possible without holes. Chill
1 hr.
FILLING:
2 lg. pkgs. cream cheese
1 C sugar
4 eggs, separated
1/4 C flour
2 tsp. vanilla
1 tsp. lemon juice
3 C milk
1 tsp. salt
Mix cream cheese, sugar and egg yolks until fluffy then stir in flour,
vanilla and lemon, and blend in milk. Beat egg whites until stiff and
add to mixture with salt. Pour into chilled crust and bake at 350
degrees for 50-60 minutes. When cool, go around edges with knife to
loosen crust from sides. Chill, then serve.
___
Hint: To remove a child’s crayon masterpieces from your TV or computer
screen use WD-40.
Top of page
3/29/12
This is soup week. Hope you enjoy it!
Hearty vegetable soup
1 large parsnip, peeled, thinly sliced
2 large carrots, peeled, thinly sliced
1 large red pepper, cut into 1/2-inch chunks
1 large sweet potato, peeled, cut into 1/2-inch chunks
1/4 C Italian dressing
2-1/2 C fat-free reduced-sodium chicken broth, divided
1 1/2 cans (15 oz.) cannellini beans, rinsed
1/2 tsp. freshly ground black pepper
1 C shredded Italian three cheese blend
1/4 C chopped fresh basil
Heat oven to 375 degrees. Spread vegetables onto bottom of 15x10x1-inch
pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to
45 min. or until tender, stirring after 20 min. Add 1/2 cup broth and
1-1/2 cups vegetables to blender; blend until smooth. Pour into large
saucepan. Add remaining broth, remaining vegetables, beans and black
pepper. Bring to boil on high heat; simmer on medium-low heat 10 min.,
stirring occasionally. Serve topped with cheese and basil.
___
Easy broccoli soup
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 TBS. oil
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 tsp. pepper
4-1/2 C broccoli florets
1/2 C instant white rice, uncooked
2 C milk
1/4 C grated Parmesan cheese
Cook and stir carrots, celery and onions in hot oil in large saucepan on
medium-high heat 5 min. Add broth and pepper; stir. Bring to boil. Stir
in broccoli and rice. Simmer on medium-low heat 10 to 15 min. or until
vegetables are tender, stirring frequently. Add soup, in batches, to
blender or food processor; cover. Blend until pureed. Return soup puree
to saucepan. Add milk and cheese; cook until heated through, stirring
occasionally.
___
Tomato bisque soup
4 TBS. butter, divided
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stalk of celery, finely chopped
2 garlic cloves, chopped
3 TBS. flour
4 C chicken broth
1 (28 oz.) can roasted tomatoes, drained
3 TBS. tomato paste
8 tsp. sugar
1/4 C heavy cream
salt and pepper to taste
1/2 C prepared croutons for garnish
In a medium saucepan, melt 2 tablespoons butter. Add onion, carrot,
celery and garlic. Cover and cook over medium-high heat stirring
occasionally until vegetables begin to brown. Sprinkle flour over
vegetables and stir over low heat for 1 minute or until flour is fully
mixed. Add chicken broth, tomatoes, tomato paste and sugar; bring to a
boil. Cover and cook soup over moderate heat, stirring until vegetables
are tender about 15 minutes. Transfer half of soup to a blender and
puree until smooth. Return puree to saucepan, add heavy cream and cook
until soup is just heated through. Season with salt and pepper - add
remaining 2 tablespoons of butter. Serve and garnish with croutons.
___
What a thought: Chickens are the only animal you eat before they are
born and after they are dead!
Top of page
3/22/12
Brenda Rock of the Union County Health Dept. sends us the first recipe
with lots of information about quinoa. She said, “This recipe uses
quinoa (pronounced “keen-wah”) and I’m not sure a lot of people have
experienced cooking it or even know what it is. It is a super nutritious
food and here are some good reasons to try it:”
“Quinoa is a bit like brown rice crossed with oatmeal. It’s fluffy,
creamy, crunchy and somewhat nutty, all rolled into one. Quinoa is an
excellent source of protein and is especially high in magnesium, which
is important for maintaining good cardiovascular health. It’s high in
fiber and boosts antioxidant levels.”
Quinoa, corn and edamame salad
For the salad:
1 C quinoa, cooked
2 ears sweet corn or 1 C frozen corn
1 small red onion, finely diced
1 red bell pepper, diced
1/2 C thinly sliced celery
4 or 5 radishes, sliced
1/2 C frozen edamame, thawed
2 oz. feta cheese
1 jalapeño or serrano chili pepper, minced
1/2 C chopped cilantro
For the dressing:
2 TBS. fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 C extra virgin olive oil
salt to taste
If using fresh corn, cut corn kernels away from cobs and cook corn in 1
inch of boiling water. Cover and cook for four minutes. Remove from heat
and drain. Combine all salad ingredients in a large bowl. Whisk together
dressing ingredients and toss with salad. Serve. Serves four to six.
___
Since this week started with a very healthy recipe, these next two
should fit right in.
Greek yogurt dip
1 C plain Greek yogurt
2 TBS. prepared horseradish
1 tsp. grated lemon zest
1/2 tsp. kosher salt
1/4 tsp. black pepper
In a small bowl, mix together yogurt, horseradish, lemon zest, salt and
pepper. Chill for 1 hour. Serve with beet chips or some other vegetable
chip.
___
Mango salsa
1 C finely chopped mango
1 C finely chopped cucumber
1/2 C finely chopped avocado
1/2 tsp. chopped jalapeño
1 tsp. red onion
2 TBS. fresh lime juice
salt and pepper to taste
Mix all ingredients together and chill for at least 1 hour. This can be
served as a garnish to seafood or I use as a small salad. This should
serve two. I find this quite refreshing and I omit the jalapeño.
___
Hint: Strawberries can be easily hulled by shoving a firm straw right
through the middle of them.
Top of page
3/15/12
The first recipe is from Jeanne Haynes who provides the perfect one for
a single person.
3-2-1 cake
(She says these individual little cakes are amazing and ready to eat in
one minute!)
1 box Angel Food Cake Mix
1 box cake mix - any flavor
In a ziploc bag, combine both dry cake mixes together and mix well. For
each individual cake serving, take out 3 TBS. of the cake mix
combination and mix it with 2 TBS. of water in a small microwave-safe
container.
Microwave on high for 1 minute, and you have your own instant individual
little cake!
Keep remaining cake mixture stored in ziploc bag and use whenever you
feel like a treat! You can top each cake with a dollop of whipped
topping or some fresh fruit.
Try various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has to be the
angel food mix; the other is your choice. The flavor possibilities are
endless!
A friend tried carrot cake mix recommending it with angel food. It does
work but if you use carrot cake, she said when you mix it with water,
let it sit five minutes before you put in the microwave so the water can
soften the carrots and raisins. This is important. I let mine sit 3 to 5
minutes before putting it in the microwave.
___
White chocolate cheesecake
15 Oreo Cookies, finely crushed (about 1-1/4 C)
1/4 C butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
3/4 C sugar
3 eggs
4 squares white chocolate, melted
1/2 C dried cranberries
1 tsp. orange zest
Heat oven to 350 degrees. Mix cookie crumbs and butter; press onto
bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until well blended.
Add eggs, 1 at a time, mixing after each just until blended. Stir in
remaining ingredients; pour over crust.
Bake 45 to 50 min. or until center is almost set. Cool completely.
Refrigerate 3 hours.
The Oreo cookie recently celebrated 100 years of existence so here
are some recipes where you can use that great cookie.
___
Oreo truffles
1 8-oz. pkg. cream cheese, softened
1 15.5-oz. pkg. Oreo Cookies, crushed, divided
2 pkgs. (8 squares each) semi-sweet chocolate, melted
Mix cream cheese and 3 cups cookie crumbs until well blended. Then shape
into 48 balls about 1 inch each. Dip in melted chocolate and place on
baking sheet covered with waxed paper. Cover with remaining cookie
crumbs and refrigerate about 1 hour. Store in covered container in
refrigerator.
___
Lexigrams are words rearranged to make other words.
Dormitory - When you rearrange the letters it spells dirty room.
Slot machines - When you rearrange the letters it spells cash lost in
me.
Top of page
3/8/12
These recipes are from Gini Carlsen, who is married to a Norwegian, but
lives in the U.S. They also have a home in Norway and she brought these
recipes back with her. The amounts of the ingredients (European) had to
be converted to ours.
Frozen Chocolate Charlotte
24 (2 pkgs.) Ladyfingers
1/3 C 4x sugar
3 TBS. rum (optional)
6 eggs, separated
1/2 C granulated sugar
16 squares semisweet chocolate, melted & cooled
3 TBS. instant coffee dissolved in 1/2 C water & cooled
1 tsp. vanilla
1-1/2 C whipping cream, whipped to soft peaks
Use 9- or 10-inch spring form pan. Split Ladyfingers and line sides and
bottom of pan.
In large bowl, beat egg whites with mixer until foamy, gradually beat in
2 TBS. granulated sugar until soft peaks form. In small bowl, beat egg
yolks until blended. Gradually beat in remaining granulated sugar until
mix is thick and pale (about 2 minutes). Beat in chocolate, coffee and
vanilla until well blended. Stir about 1 cup beaten egg whites into
chocolate mixture.
Then fold mixture into remaining whites. Fold in whipped cream until
well blended.
Pour into prepared pan, cover with foil and freeze at least 8 hrs. until
firm. To serve, remove from freezer at least 1/2 hr.
Note - Eggs are not cooked in this recipe, so you may want to use those
that are pasteurized.
___
Norwegian waffles
3 eggs separated, whip whites
1 C sugar
2 C flour
1-1/2 sticks butter, melted
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
24 oz. sour cream
1/4 C milk
Add milk to sour cream and set aside. In large mixing bowl, mix egg
yolks and sugar well. Add baking powder and baking soda to flour. Then
alternate adding the flour mixture and sour cream with eggs and sugar.
Add cooled melted butter, fold in egg whites. Cook on waffle iron.
___
Cream cheese brownies
1 brownie mix
8 oz. cream cheese, well softened
1/3 C sugar
1 large egg yolk
1/4 tsp. vanilla extract
Mix brownie mix as directed. Mix rest of ingredients together until
smooth. Spread over brownie mix (can also swirl in with knife). Bake as
per brownie mix instructions. (A toothpick inserted in center will come
out with a few moist crumbs attached).
___
Life rule: Money cannot buy happiness, but it’s more comfortable to cry
in a Mercedes that on a bicycle.
Top of page
3/1/12
All recipes this week are for make-ahead appetizers.
Special olive tapenade
1 can (6 oz.) pitted black olives, drained
1/4 C sun-dried tomatoes
2 TBS. olive oil
1/3 cup sour cream
1 plum tomato, chopped
1 tsp. chopped fresh parsley
1 TBS. grated Parmesan cheese
Triscuit Thin Crisps
Process first 3 ingredients in food processor until well blended. Spread
onto serving plate; top with sour cream, plum tomatoes, parsley and
cheese. This can be made up to 24 hrs. ahead and refrigerated until
serving. Serve with crackers.
___
Spinach phyllo bites
1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 C crumbled feta cheese
1 tub (8 oz.) garden vegetable cream cheese
4 green onions, finely chopped
15 sheets frozen phyllo dough (14x9 inch), thawed
1/3 C butter, melted
Mix first 5 ingredients until well blended. Brush 1 phyllo sheet lightly
with butter; top with 2 more phyllo sheets, lightly brushing each layer
with some of the remaining butter. Place remaining phyllo between sheets
of plastic wrap; set aside. Spread 1/5 of spinach mixture along one
short side of phyllo stack. Fold in long sides of phyllo; roll up from
one short side to make log. Repeat with remaining phyllo sheets and
spinach mixture. Brush with remaining butter. Make small cuts in tops of
logs at 1-inch intervals. Place in large freezer-weight resealable
plastic bags or wrap tightly in plastic wrap.
These can be frozen up to 3 months. When ready to bake, remove desired
number of logs from freezer. Refrigerate, tightly wrapped, several hours
or overnight until thawed. Unwrap, then place on baking sheet. Bake in
375-degree oven for 25 min. or until golden brown. Cool 5 min. Transfer
to cutting board. Use serrated knife to cut each log into 6 slices.
___
Sweet and fancy nuts
1 can (10 oz.) mixed nuts
1/2 tsp. dried rosemary leaves
1/4 tsp. ground red pepper (cayenne)
2 TBS. honey
1 TBS. butter, melted
Heat oven to 350 degrees. Toss nuts with seasonings in large bowl. Add
combined honey and butter; mix lightly. Spread onto baking sheet. Bake
15 min., stirring after 8 min. Cool completely. These can be stored in
an airtight container at room temperature for up to 3 days.
___
Interesting lexagram - Presbyterian
When you rearrange the letters, it spells “best in prayer.”
Top of page
2/23/12
These are easy, casserole-type dishes for comfort food!
Spicy macaroni and cheese
2 pkg. (7 1/4 oz. each) macaroni & cheese dinner
1 TBS. oil
15 slices deli fresh honey ham, chopped
1 small red onion, finely chopped
2 jalapeno peppers, seeded, chopped
2 cloves garlic, minced
4 eggs, beaten
4 big slice pepper jack cheese slice, coarsely chopped
18 Ritz crackers, crushed (about 3/4 C)
1/2 cup fresh parsley, chopped
Heat oven to 350 degrees. Prepare dinners in large saucepan as directed
on package. Meanwhile, heat oil in medium skillet on medium heat. Add
ham, onions, peppers and garlic; cook 5 min., stirring frequently. Add
ham mixture to dinners with eggs and chopped cheese; mix lightly. Mix
cracker crumbs and parsley; stir half into dinner mixture. Spoon into
2-qt. casserole sprayed with cooking spray; top with remaining crumb
mixture. Bake 35 min. or until center is set and casserole is heated
through.
---
Greek style lasagna
1 lb. lean ground beef
1 small onion, chopped
1 jar (24 oz.) spaghetti sauce
2 TBS. red wine vinegar
2 TBS. butter
1 1/2 C milk
1 C Greek strained nonfat yogurt
1/4 tsp. ground nutmeg
2 C elbow macaroni, cooked
1/4 C grated Parmesan cheese
Brown meat with onions in large skillet; drain. Stir in spaghetti sauce
and vinegar; simmer on low heat 15 min., stirring occasionally.
Meanwhile, melt butter in large saucepan on low heat. Add milk; bring to
boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min.
or until thickened, stirring frequently. Remove from heat. Stir in
yogurt and nutmeg. Add macaroni; mix lightly. Heat oven to 350 degrees.
Spread meat sauce onto bottom of 13x9-inch baking dish; top with
macaroni mixture and cheese. Bake 45 to 50 min. or until macaroni
mixture is heated through and top is lightly browned.
----
Easy meatball bake
1 pkg. (6 oz.) Stove Top stuffing mix for chicken
1 can (10 3/4 oz.) reduced-fat reduced-sodium condensed cream of
mushroom soup
1/4 C milk
1 pkg. (12 oz.) frozen fully cooked meatballs
2 C frozen peas
1 cup shredded cheddar cheese
Heat oven to 400 degrees. Prepare studding as directed on package, using
the Light Prep directions. Mix soup and milk in 13x9-inch baking dish.
Stir in meatballs and peas; top with cheese and stuffing. Bake 20 to 25
min. or until heated through.
---
One additional recipe.
Comfort Recipe
1 C of compassion
1/2 C of empathy
3/4 C of perceptiveness
3/4 C of caring about the person's interests, hopes, dreams and value as
an individual
1 1/2 C of good boundaries
2 C of clear instructions
Mix first three ingredients together. Gradually add in honesty as
appropriate. Fold in the caring by asking questions from the heart and
really listening to the answers. Blend well with good boundaries and
clear instructions, not owning their story but being willing to come
alongside and walk together.
Top of page
2/16/12
I begin this week with another recipe from a reader. She says, “This
takes a little prep beforehand but is really good on cold winter nights,
plus it’s easy to change ingredients and/or amounts.”
Slow cooker squash stew - from Peyton Rardin
3 TBS. olive oil
1 med. onion thinly sliced
2 cloves garlic, sliced
2 TBS. tomato paste (if necessary freeze the rest in a zip lock until
you need it again)
1/4 tsp. red pepper flakes
1-1/2 C dried chickpeas, rinsed
1 lb. butternut squash (approx.) peeled and cut into larger hunks (I use
one large one)
*1 bunch Swiss chard (peel away stems; roughly chop leaves)
(Optional) 1 piece parmesan cheese rind, also grated parmesan for
topping
Kosher salt, freshly ground pepper
*Or kale/collards/other winter greens
Heat oil in large saucepan, add onion (first) then garlic, cook until
soft and slightly browned. Stir in tomato paste and red pepper, cook
about a minute. Stir in 1/2 C water, scraping up browned bits; transfer
all to a 6-qt. crockpot. Add chickpeas, squash, chard stems (not the
leaves), parmesan rind if using, 2 tsp. salt and 7 C water. Stir, then
cover; cook on low 8 hrs.
Just before serving, lift lid and add chard leaves; cover and cook 10
minutes. Season with salt and pepper, stir to slightly break up squash.
Remove cheese rind before serving (I’d recommend using it). Delicious
with a loaf of warm crusty bread!
___
Quick shrimp for two
1 TBS. olive oil
1/2 lb. extra-large shrimp (16 to 20 count), peeled, deveined
3/4 C marinara sauce
1/2 C frozen peas
1/2 C fat free sour cream
2 slices bacon, cooked, crumbled
4 oz. refrigerated linguine, cooked, drained
Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5
min. or until shrimp turn pink. Reduce heat to low; stir in sauce, peas,
sour cream and bacon. Cook until heated through, stirring frequently.
Add hot pasta; toss to coat.
___
White chili
2 TBS. zesty Italian dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
2 cans (15 oz. each) white beans, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 can (4 oz.) green chilies, undrained
1 tsp. ground cumin
1-1/2 C Mexican-style finely shredded four cheese
2 TBS. chopped fresh cilantro
Heat dressing in large saucepan on medium-high heat. Add chicken and
onions; cook 7 min. or until chicken is done, stirring occasionally.
Stir in beans, broth, chilies and cumin. Bring to boil. Simmer on
medium-low heat 10 min., stirring occasionally. Serve topped with cheese
and cilantro.
___
When insults had class: “I am enclosing two tickets to the first night
of my new play; bring a friend ... if you have one.” George Bernard Shaw
to Winston Churchill
Top of page
2/9/12
This week I want to feature more recipes from readers.
Hot spinach dip appetizer - from Barb Tomich
Mix together:
3 8-oz. pkgs. cream cheese
1 small onion finely chopped or about 1/2 C
1 can (14 oz.) chopped tomatoes with green chilies
1 pkg. frozen spinach (thawed, drained by squeezing)
shredded cheese
Tortilla chips
Place in 8x10 baking dish. Sprinkle a heavy layer of shredded cheese of
your choice on top. Then bake at 350 degrees until top is brown and
mixture is bubbly ... about 30-40 minutes. Serve with tortilla chips.
Yummy!
Note: You can add jalapenos or extra onions to taste. I use sharp
cheddar on top. This can be diet friendly by using light cream cheese
and mozzarella on top, too.
___
Symphony brownie bars - from Carolyn Zadrozny
Ingredients:
1 family-size box of Duncan Hines Brownie Mix, along with eggs, water
and oil as directed on box
3 large baking size Hershey Symphony Bars with almonds and toffee
Directions: Grease a 13x9 pan for baking and preheat oven according to
brownie package directions. Make brownie batter according to package
directions for a more fudge-like brownie. Pour half of batter into
prepared 13x9 pan and spread evenly.
On top of batter, open and place three large Hershey Symphony Bars with
almonds and toffee. (They will fit nicely across the entire top of
batter in pan.) Pour remaining half of brownie batter over bars and
spread batter evenly over them.
Bake as directed on package, with the possibility of needing to bake
them a few minutes longer. Middle layer will be melty and runny from
chocolate, so it’s sometimes tough to tell when brownies are completely
done.
Cool and sprinkle with confectioner’s sugar, or you could also frost, if
desired, when they are completely cool. Enjoy!
___
The best lemon bars - from Carolyn Zadrozny
Crust:
1/2 C butter, softened
1/4 C sugar
1 C flour
Preheat oven to 350 degrees. Blend ingredients and press into bottom of
a glass dish. Bake for 15-20 minutes until golden. (If you prefer a
thicker crust, you can double this part of the recipe.)
Filling:
4 eggs
1-1/2 C sugar
1/4 C flour
2-3 lemons juiced (You can use bottled, but fresh is best! About 1/2 C)
1 tsp. vanilla extract
1 tsp. lemon peel
Mix ingredients and pour over baked crust. Bake an additional 20-30
minutes until filling has set. Allow to cool. Sprinkle with powdered
sugar as desired. Enjoy!
(Can be made with other citrus fruit, as well.)
___
Thought for today: How is it one careless match can start a forest fire,
but it takes a whole box to start a campfire?
Top of page
2/2/12
This week I am sharing some recipes from readers.
Italian zucchini - from Frances Sanger
2 lb. sliced zucchini
1 lb. sliced mushrooms
1 bunch chopped green onions
2 TBS. Olive oil
1 (8 oz.) can tomato sauce
3 garlic cloves
3 TBS. olive oil
dash of basil
1/2 C red wine (optional)
8 oz. sliced Monterrey Jack cheese
6 TBS. grated Parmesan cheese
Sauté zucchini, mushrooms and green onions in 2 tablespoons olive oil in
a skillet until zucchini is tender. Combine tomato sauce, garlic, 3
tablespoons olive oil, basil and wine in a saucepan. Simmer over low
heat for 2 to 3 minutes. Layer zucchini mixture, tomato sauce and
Monterey Jack in a lightly greased 2-qt. baking dish. Top with Parmesan
cheese. Bake at 350 degrees for 30 to 40 minutes or until bubbly. Makes
8 to 10 servings.
___
Ugly duckling cake - from Mona Larch
1-16 oz. can fruit cocktail
1 yellow cake mix
2-1/3 C coconut
2 eggs
1/2 C brown sugar
1/2 C nuts
Sauce:
1/2 C butter
1/2 C sugar
1/2 C evaporated milk
Combine cake mix, fruit cocktail (undrained), 1 cup coconut and eggs.
Blend for 2 minutes and pour into greased 9x13 pan. Sprinkle with brown
sugar and nuts. Bake at 325 for 45 minutes.
Bring butter, sugar and milk to a boil. Boil 1 minute and stir in
remaining coconut. Spoon over warm cake and serve.
___
Graham cracker cookies - from Elaine Wiland
(looks kinda funny but very yummy)
2 sticks margarine
1/2 C brown sugar (packed)
1 tsp. vanilla
1 box graham crackers
1 C ground pecans
Boil first 2 ingredients together in skillet for 2 mins. Then add
vanilla. Spray a jelly roll pan with cooking spray. Fill jelly roll pan
with divided graham crackers (one cracker into 4 rectangles) single
layer, edge to edge. Pour brown sugar–butter mix over crackers, covering
completely.
Spread ground pecans over crackers, press down lightly. Bake at 350 for
10 min. Let stand after baking for 2 minutes (not too long, they stick
to pan!). Remove to rack to cool.
___
When insults had class: “He has never been known to use a word that
might send a reader to the dictionary.” - William Faulkner about Ernest
Hemingway.
Top of page
1/26/12
Here comes comfort food!
Crock pot chicken
1/4 C zesty Italian dressing
3 lb. mixed chicken thighs and drumsticks
1/2 lb. fresh mushrooms, sliced
1 large onion, coarsely chopped
1/2 C each red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. dried thyme leaves
4 C hot cooked long-grain white rice
Heat dressing in large skillet on medium-high heat. Add chicken, in
batches; cook 2 to 3 min. on each side or until evenly browned on all
sides. Place mushrooms, onions, peppers and garlic in slow cooker; top
with chicken. Combine tomatoes and thyme; pour over ingredients in slow
cooker. Cover with lid. Cook on low 6 to 8 hours (or on high 5 hours).
Serve chicken mixture over rice.
Slow cooker tip: Don’t open lid often. You lose much heat when lid is
off for only a minute. Do viewing through glass lid.
___
Black-eyed peas cornbread
1 lb. ground beef
1 C canned black-eyed peas, drained
1 C onion, chopped
3/4 C cream-style corn
1 C cornmeal
1/2 C flour
1 C buttermilk
1/4 C cooking oil
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. baking soda
2 jalapeno peppers, chopped
1 C cheddar cheese, grated
Brown meat and drain well. Break into small pieces. Add other
ingredients in order given. Mix well. Place in 13x9x2-inch pan that has
been well greased. Cook at 350 degrees for 45 minutes, or until done.
___
Famous key lime cheesecake
1 3/4 C graham cracker crumbs
5 TBS. butter, melted
1 C plus 1 TBS. sugar
3 8-oz. pkgs. cream cheese, softened
1 tsp. vanilla
1/2 C fresh lime juice (about 5 limes). If using key limes or juice, use
half as much.
3 eggs
whipped cream
Preheat oven to 350 degrees. Combine crumbs, butter and 1 TBS. sugar in
a bowl. Stir well to coat all crumbs. Keep it crumbly. Press crumbs onto
the bottom and half way up the sides of an 8-inch springform pan. Bake
crust for 5 mins. and set aside. In large bowl combine cheese, 1 cup
sugar and vanilla.
Mix with electric mixer until smooth. Add lime juice and eggs and
continue to beat until smooth and creamy.
Pour filling into crust. Bake for 60 to 70 mins. If top is turning light
brown, it’s done. Remove from oven and allow to cool to room
temperature. Put into fridge. When chilled, remove pan sides and cut.
Serve with whipped cream.
___
Think about this: There are five things that you cannot recover in life.
(1) The Stone ... after it’s thrown.
(2) The Word ... after it’s said.
(3) The Occasion ... after it’s missed.
(4) The Time ... after it’s gone.
(5) A person ... after they die.
Top of page
1/19/12
Try these three dishes for your next special meal.
Spiced rubbed pork
1 pork tenderloin (1 lb.)
1/4 C Catalina dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 TBS. honey
Preheat oven to 425 degrees. Brush meat with 2 tablespoons of dressing.
Mix dry ingredients; rub into meat. Place in baking pan. Mix remaining 2
tablespoons dressing and honey then set aside.
Bake 15 minutes then brush with dressing mixture. Bake an additional 10
minutes or until cooked through. Remove meat from oven and cover with
foil. Let stand 5 minutes before slicing. Note: This could also be
cooked on an outdoor grill.
___
Smashed potatoes
8 small new potatoes about 1/2-inch in diameter
1/2 C water
4 slices bacon
2 TBS. zesty Italian dressing
1/2 C shredded sharp cheddar cheese
Place potatoes and water in microwaveable dish. Microwave uncovered on
high 10 minutes or until potatoes are tender. Let stand 5 minutes.
Meanwhile cook bacon in large skillet on medium heat until crisp,
turning frequently. Drain on paper towels. Drain potatoes; place on work
surface. Press each potato with bottom of small bowl to flatten to
1/2-inch thickness. Heat dressing in skillet on medium heat. Add
potatoes; cook 4 minutes or until bottoms are golden brown.
Meanwhile crumble bacon. Turn potatoes over; sprinkle evenly with cheese
and bacon. Cover skillet with lid and cook two more minutes or until
cheese is melted. Makes four servings.
___
Tiramisu dessert
1 pkg. (8 oz.) cream cheese, softened
60 Nilla Wafers, finely crushed (about 2 C)
3 TBS. Café Vienna, divided
2 pkgs. (6 squares each) white chocolate, melted
2 squares semi-sweet chocolate, melted
Mix cream cheese, cookie crumbs and 1 TBS. coffee until well blended.
Shape into 36 1-inch balls. Freeze 10 min. Mix white chocolate and
remaining coffee. Dip balls in white chocolate mixture. Use 2 forks to
roll balls in chocolate. Let stand until firm. Place in single layer in
shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
Refrigerate 1 hour. Store in refrigerator.
___
Thought for today: Why do they put pictures of criminals up in the Post
Office? What are we supposed to do, write to them? Why don't they just
put their pictures on postage stamps so mailmen can look for them while
they deliver the mail?
Top of page
1/12/12
The first recipe is from my friend Julie McGrew, who loves to make
appetizers. She raves about this one.
Tomato and artichoke dip
1/2 C oil-packed dried tomatoes
1 14 oz. can artichoke hearts, drained and chopped
1 8-oz. pkg. shredded Swiss cheese
1/2 C dairy sour cream
1/4 C mayonnaise or salad dressing (I used reduced fat mayo)
1 tsp. bottled minced garlic
2 TBS. grated Parmesan cheese
Drain tomatoes to remove excess oil; snip into small pieces. Combine
tomatoes, artichoke hearts, Swiss cheese, sour cream, mayonnaise and
garlic in a medium mixing bowl. Transfer to an 8-inch casserole.
Sprinkle with parmesan cheese.
Bake at 350 for 20-25 minutes or until Swiss cheese is melted and
mixture is heated through. Serve with breadsticks or crackers. Easy!
___
Crunchy wings
18 Ritz Crackers, finely crushed (about 3/4 C crumbs)
1/3 C shredded Parmesan cheese
1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/2 tsp. paprika
1/8 tsp. coarse ground black pepper
2 lb. chicken wings, separated at joints, tips discarded
1/3 C Dijon Mustard
Preheat oven to 350 degrees. Mix cracker crumbs, Parmesan cheese,
oregano, garlic powder, paprika and pepper in shallow dish. Coat chicken
with mustard, then roll in crumb mixture until evenly coated. Place on
greased baking sheet. Bake 35 to 40 minutes or until golden brown and
cooked through, turning chicken over after 20 minutes. Serve warm.
___
This next recipe is for an appetizer-dip only for the very brave!
Dragon’s breath dip
1 (6 oz.) can pitted ripe olives, finely chopped
3 ripe tomatoes, finely chopped, seeded and drained
1 (4 oz.) can chopped green chilies
3 cloves garlic, finely chopped
pinch of salt
2 TBS. wine vinegar
2 TBS. olive oil
In medium bowl, mix olives, tomatoes, green chilies, garlic and salt
together. Add vinegar and oil; mix well. Chill for at least 1 hour to
let the ingredients blend. Serve with your favorite tortilla chips.
___
Why is lemon juice made with artificial flavor, and dishwashing liquid
made with real lemons?
Top of page
1/5/12
This is a new year so here are three carbohydrate-filled dishes to get
you started.
Tarragon chicken casserole
3 ribs of celery, thinly sliced
1 TBS. butter
1 (10-3/4 oz.) can condensed cream of chicken soup
1 C half and half
2 tsp. dried tarragon, crushed between your hands
1/8 tsp. pepper
1 (8 oz.) pkg. small bow-tie pasta, cooked and drained
3 C cooked chicken, diced
1/3 C grated parmesan cheese
Preheat oven to 350 degrees. In a skillet, cook celery and butter until
tender and then set aside. In a large bowl, combine soup, half and half,
tarragon and pepper. Stir in pasta, chicken and cooked celery. Place
mixture in ungreased 2-qt. baking dish and sprinkle with parmesan
cheese. Bake uncovered 30 minutes or until bubbly and golden. Makes 6
servings.
___
Cheese and bacon corn bread
1 (8.5 oz.) pkg. corn bread mix
1 egg
1/2 C frozen corn, thawed
1/3 C milk
1/4 C shredded sharp cheddar cheese
1/4 C minced onion
6 strips of bacon, cooked and crumbled
Preheat oven to 375 degrees. In a bowl, combine corn bread mix, egg,
corn, milk, cheese and onion. Pour into buttered 8-in. sq. baking dish.
Top with crumbled bacon. Bake for 20 minutes or until toothpick inserted
in center comes out clean. Serves 6 to 9.
___
Pecan pie bars
Crust:
3 C flour
1/4 C sugar
1 C butter, softened
1/4 tsp. salt
1/4 tsp. nutmeg
Filling:
4 eggs, lightly beaten
1/2 C dark corn syrup
1 C dark brown sugar
3 TBS. butter, melted
2-1/2 C finely chopped pecans
1/2 tsp. vanilla
Preheat oven to 350 degrees. Lightly grease 15x10 baking pan. For crust,
on low speed of mixer, beat flour, sugar, butter, salt and nutmeg;
combine well. Press firmly in prepared baking pan. Bake 10 minutes, just
until crust is pale golden color. Remove from oven and set aside.
For filling, stir together eggs, dark corn syrup, dark brown sugar,
melted butter, pecans and vanilla. Spread evenly over crust and bake 25
minutes more or until set. Cool completely and cut into bars.
___
Question: Why can't women put on mascara with their mouth closed?
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