Mel's Favorite Fare Archive
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12/30/10
This week, Jeanne Haynes is sharing some of her favorite cookie recipes
and gives us the source. I love it that she also adds her own comments.
Squash cookies
(Veteran's Day 2004 from Sally Meeting Roberts)
1-1/2 C butter
1-1/2 C brown sugar, packed
2 C cooked squash (butternut or pumpkin) - apple can be used, I found
out, when I didn't have quite enough squash
3 C unbleached whole purpose flour
3 tsp. baking powder (I used this substitute -2 tsp. bakewell cream and
1 tsp. baking soda)
1-1/2 tsp. pumpkin pie spice (ginger, allspice, cinnamon, nutmeg)
1/2 C molasses
1 C walnuts (I used pulverized; bought them by mistake)
3 large eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. lemon juice
Cream butter and sugar until fluffy. Beat in eggs one at a time. Stir in
pumpkin, vanilla, lemon juice. Mix flour with baking powder or its
substitute, salt, and spices. Blend into butter mixture. Stir in
walnuts. Drop with a spoon onto a greased baking sheet 2 inches apart
and bake at 375 degrees for 10-12 minutes. Makes about three dozen
cookies.
Notes: Batter was very moist. Easy to mix the dry with the moist
mixture. I baked at 360 degrees for 15 minutes.
___
Soft molasses cookies
(from Ruth Spohn Urban)
1 C sugar
2 tsp. ginger
1 C butter
1 tsp. soda
2 eggs
3 1/2 C flour
1 C dark molasses
1 C sour cream
2 tsp. cinnamon
1 tsp. cream of tartar
Cream butter, add sugar and cream well. Add beaten eggs, molasses, flour
mixed and sifted with soda and spices, alternately with sour cream and
cream of tartar. Add enough flour to make a soft dough. Chill. Then
knead on floured board and roll and cut. Bake on greased cookie sheet in
moderate oven at 350 degrees for 15-20 minutes. Frost with plain icing.
___
Date pinwheel cookies
(from Wilma Daniels, Scott House - Dec. 13, 1976)
Dough:
1 C butter or oleo
1 C brown sugar
1 C white sugar
3-1/2 C flour
1-1/2 tsp. cinnamon
3 eggs
1 tsp. baking soda
1/2 tsp. salt
Filling:
1 lb. dates, chopped
1/2 C water
1/2 C sugar
1 C nuts
(cook dates, sugar and water until right consistency to spread; add
chopped nuts; cool)
Make dough and chill overnight. Divide into two parts. Roll each piece
of dough into rectangle about 11 inches by 7 inches. Spread with
filling. Roll up tightly, beginning at wide side. Pinch edge to seal.
Wrap rolls in wax paper and store in freezer until ready to bake.
Then cut into 1/4-inch slices and place on lightly greased baking sheet.
Bake 10-15 minutes at 350 degrees until nicely browned.
___
The noblest of the animals is the dog and the noblest of all dogs is
the hot dog. It feeds the hand that bites it.
If you would like to share a recipe with me, just send it to the J-T or
email it to me.
12/23/10
Jeanne Haynes found a 40-year-old handout from Dayton Power & Light
Co. with recipes, some of which are included today. Heres what she had
to say:
We arrived here in 1968 and at that time the DP&L office was
on South Main and the Columbia Gas office was on North Main, and both
had a small kitchen/demonstration group presentation area. Home
economists who did the presentations I think came from either Dayton or
Springfield.
One gas company employee, however, was Marysville resident Gaylee
Ward. The demo ladies were known as Betty Newton" and Gaylee wrote
scripts for them and designed the show kitchens in the offices. Bob Ward
told me that the gas company actually did the cooking for the demos in
local schools since the kitchens in their offices were just for show.
Jeanne continues: "These were such neat presentations and the
recipes were always made in a quantity that all attendees got to taste
each item and were given a copy of this type of brochure with all of the
recipes prepared.
The first recipe was a favorite of her children.
Saucepan gumdrop bars
1/2 C (1/4 lb.) butter or margarine
1-1/4 tsp. baking powder
1/3 C granulated sugar
1 egg
1/3 C brown sugar, packed
1 tsp. vanilla
2 TBS water
2/3 C small spicy gumdrops finely cut
1 C sifted flour
Melt butter or margarine in a saucepan. Remove from heat; add
sugars and water; blend. Stir in flour and baking powder. Add egg and
vanilla; beat well. Add gumdrops and stir lightly to combine. Pour into
greased 9-inch square pan. Bake in 350 degree oven for about 30 minutes.
Do not overbake. Cool in pan. Cut into bars. Makes 18 bars (1-1/2 x 3
inches).
Cheese puffs
1 C flour
1 tsp. dry mustard
1 tsp. baking powder
1 C grated American cheese
1/2 tsp. salt
2 eggs, separated
1/2 tsp. paprika
1/2 C milk
Sift dry ingredients together into bowl; add cheese. Beat egg
yolks; add to milk. Stir into dry ingredients and mix well. Beat egg
whites until stiff and fold into batter. Drop by teaspoonfuls into 375
degrees deep fat and cook until golden brown, about 3 to 5 minutes.
Drain on absorbent paper. Makes 2 dozen puffs.
Sno-time meatballs
1/3 C minced onion
1 lb. ground chuck
2 TBS butter or margarine
1/4 lb. ground pork
1 egg
2 TBS butter
1/2 C milk
3 TBS flour
1/2 C fresh bread crumbs
1 tsp. sugar
1-1/4 tsp. salt
1-1/4 tsp. salt
2 tsp. sugar
1/8 tsp. pepper
1/2 tsp. allspice
1 C water
1/4 tsp. nutmeg
3/4 C light cream
In skillet, sautι onion in butter or margarine until golden. In
large bowl, beat egg; add milk and crumbs. Let stand 5 minutes. Add
salt, sugar, allspice, nutmeg, meats and onion. Blend well. Shape
mixture into small balls, about 1/2 to 3/4 inch in diameter.
In same skillet, heat butter and brown meat balls well on all
sides. Remove; repeat until all meat balls are browned. Into fat left in
skillet, stir flour, sugar, salt and pepper; slowly add water, cream;
stir until thickened. Return meat balls to gravy and heat for 15
minutes. Makes 4 dozen meat balls.
The best gift for a man who has everything is a burglar alarm.
12/16/10
I enjoy baking and giving the food as a gift to my friends at
Christmas. Here are some suggestions for your gift giving.
Chocolate clusters
2 (4 oz.) white chocolate bars
1 C chocolate morsels
1 C semisweet chocolate morsels
1/2 C chopped pecans
1 1/2 C broken pretzels
Melt first three ingredients in a saucepan over low heat, stirring
constantly. Stir in pecans and pretzels. Drop by heaping
tablespoonfuls onto lightly greased waxed paper. Chill in
refrigerator at least 1 hour. Store in airtight container in
refrigerator up to one month.
Cranberry swirls
1/2 C butter, softened
3/4 C sugar
1 egg
1 tsp. vanilla
1 1/2 C flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C finely ground cranberries
1/2 C finely chopped walnuts
1 TBS grated orange peel
3 TBS brown sugar
2 tsp. milk
In a large mixing bowl, combine first four ingredients until light and
fluffy. Combine dry ingredients; add to the creamed mixture. Refrigerate
for 1 hour. In a small bowl, combine cranberries, walnuts and peel; set
aside. On floured surface, roll dough to 10-inch square. Combine brown
sugar and milk; spread over dough. Sprinkle with cranberry mixture
leaving about 1/2-inch edge at both ends of dough; roll up tightly,
jelly roll style.
Wrap with wax paper and refrigerate overnight. Cut roll into 1/4-inch
slices and place on greased baking sheet. Bake at 375 degrees for 14 to
15 minutes or until edges are light brown.
Brittle with a twist
1 C sugar
1/2 C light corn syrup
1/8 tsp. salt
1 C chopped almonds
1 TBS butter
1 tsp. vanilla
1 1/2 tsp. baking soda
3/4 lb. dark or milk chocolate candy coating
In a 1-1/2 quart microwave safe bowl, combine sugar, corn syrup and
salt; mix well. Microwave on high for 4 minutes. Stir in almonds;
microwave on high for 4 minutes. Add butter and vanilla; microwave for
1-1/2 minutes. Stir in baking soda. As soon as mixture foams, quickly
pour onto greased 15x10x1 baking pan. Spread with a buttered metal
spatula. Cool completely.
Break into 2-inch pieces. Melt chocolate coating in double boiler or
microwave. Dip one side of brittle in chocolate and place on waxed paper
to harden. Store in airtight container.
The surest steps toward happiness are the church steps.
12/9/10
This is pie week - just what we need for the holidays!
Not your mothers banana pie
6 TBS butter or margarine, divided
38 Nilla Wafers, finely crushed (about 1-1/4 C)
2 TBS sugar
4 squares semi-sweet chocolate
2 large bananas, sliced
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-3/4 C cold milk
1 C thawed Cool whip topping
Melt 4 TBS butter; pour into medium bowl. Stir in wafer crumbs
and sugar. Reserve 2 TBS for later use; press remaining crumb
mixture onto bottom and up side of 9-inch pie plate. Microwave
chocolate and remaining butter in microwaveable bowl on high 1 min.
or until butter is melted; stir until chocolate is melted and
mixture is well blended. Drizzle over bottom of crust; top with
bananas. Beat pudding mix and milk with whisk 2 min.; pour over
bananas. Top with Cool Whip and crumbs. Refrigerate 4 hours.
Grannys pecan pie with chocolate
1 pkg. (8 squares) semi-sweet chocolate, divided
2 TBS butter or margarine
1 refrigerated pie crust
3 eggs, beaten, divided
1/4 C packed brown sugar
1 C light corn syrup
1 tsp. vanilla
1-1/2 C pecan halves
Heat oven to 350 degrees. Chop 4 chocolate squares coarsely;
set aside. Microwave remaining chocolate and butter in
large microwaveable bowl 1 to 2 min. or until butter is melted.
Stir until chocolate is completely melted. Line 9-inch pie plate
with crust as directed on package; brush bottom with small amount
of eggs. Add remaining eggs, sugar, corn syrup and vanilla to
melted chocolate; stir until well blended. Add chopped chocolate and
nuts; mix well.
Pour into crust. Bake 55 min. or until knife inserted near
center comes out clean. Cool completely.
Chocolate pie frozen
pkg (3 oz.) cream cheese, softened
1/2 C sugar
1 tsp. vanilla
1/3 C baking cocoa
1/3 C milk
1 carton (8 oz.) frozen whipped topping, thawed
1 prepared pie pastry, 9 inches, baked
chocolate curls or chips, optional
In a mixing bowl, beat cream cheese, sugar and vanilla until
smooth. Add cocoa alternately with milk, mix well. Fold in whipped
topping. Pour into pie shell. Freeze for 8 hours or overnight.
Garnish with chocolate curls or chips. Serve directly from the
freezer.
Dont argue at the dinner table. The one who is not hungry
always wins the argument.
12/2/10
The holidays will soon be here, and for those of us who
enjoy baking and preparing special goodies for family members and
friends, here are three recipes that you will like.
Pecan pie bars
3 C flour
3/4 C granulated sugar
1/2 tsp. salt
1/2 C butter
Filling:
4 eggs
1 C sugar
1/2 C packed light brown sugar
1 1/2 C light or dark corn syrup
1 1/2 tsp. vanilla
2 1/2 C chopped pecans
Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan.
To prepare the bars, combine flour, sugar, salt and butter in a
food processor. Pulse two or three times until mixture is crumbly.
Press on bottom of prepared pan. Bake for 18 to 22 minutes, until
edges of crust begin to brown - then cool completely.
To prepare filling, combine eggs, sugar, brown sugar, corn syrup
and vanilla in a large bowl. Mix until well blended with a mixer at
low speed. Stir in pecans and pour over cooled crust. Bake 25 to
35 minutes until center is almost set. Cut into bars.
Butter cookies with a twist
1 C plus 3 TBS butter, softened, divided
1/2 C powdered sugar
2 C flour
1 tsp. vanilla
1 C semisweet chocolate chip
1/2 C chopped pecans or walnuts
In a mixing bowl, cream 1 cup butter in sugar. Add flour and
vanilla; mix well. Cover and refrigerate for 1 hour. Shape 1/4
cupfuls of dough into 1/2-inch thick log. Cut logs into 21/2-inch
pieces; place on ungreased baking sheet.
Bake at 350 degrees for 12 to 15 minutes or until lightly
browned. Cool on wire racks. In microwave or double boiler, melt
chocolate and remaining butter. Dip one end of each cookie into
chocolate and then in nuts. Place on waxed paper until chocolate is
set. Makes about five dozen.
Mini cookie drops
1 pkg. Oreo cookies
1 pkg. (8 oz.) cream cheese, softened
15 oz. white candy coating
12 oz. chocolate candy coating
red and green candy coating, optional
Place cookies in a blender or food processor; cover and process
until finely crushed. In a small bowl, beat cream cheese and
crushed cookies until blended. Roll into 3/4-inch balls, cover
and refrigerate for at least 1 hour.
In a small sauce pan over low heat, melt white candy coating
stirring until smooth; dip half of balls to completely coat. Melt
chocolate candy coating and dip remaining balls. Place on waxed
paper until hardened.
Drizzle white candies with remaining chocolate coating and
chocolate candies with remaining white coating to decorate. Or melt
red or green coating and drizzle over the balls. Store in
refrigerator. Makes about 7 1/2 dozen.
Happiness does not come from what you have, but what you are.
11/23/10
Thanksgiving is just two days away and here are some recipes for
the season. All are easy! These are special side dishes.
Bourbon sweet potatoes
3 lb. sweet potatoes (about 6 large)
1 tub (8 oz.) cream cheese spread
2 TBS butter
2 TBS brown sugar
2 TBS bourbon
1/4 C chopped fresh parsley
1 tsp. orange zest
Cook potatoes in boiling water 30 min. or until tender; drain. Carefully
peel potatoes while still hot. Place potatoes in large bowl. Add cream
cheese spread, butter, brown sugar and bourbon; mash until smooth. Stir
in parsley and zest.
----
Butternut squash bake
3 butternut squash (7 lb.)
1 C water
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/4 C packed brown sugar
1/2 tsp. ground red pepper (cayenne)
3 C miniature marshmallows
Heat oven to 375 degrees. Cut squash in half; remove seeds. Place squash
halves, cut-sides down, in 15x10x1-inch pan. Add water. Bake 40 min. or
until tender. Scoop squash flesh into medium bowl; mash well. Add cream
cheese, sugar and pepper; mix well. Spoon into 3-qt. casserole.
Heat broiler. Top squash mixture with marshmallows; broil, 6 inches from
heat, 1 to 2 min. or until golden brown. Serve immediately.
----
Special spinach salad
1/2 C honey dijon dressing
2 apples, coarsely chopped
1/2 C pomegranate seeds
1/4 C chopped celery
6 C baby spinach leaves
1/4 C toasted pecans, coarsely chopped
Pour dressing over apples, pomegranate seeds and celery in large bowl;
mix lightly. Add spinach and nuts; toss lightly and serve.
----
For me, dessert is a very important part of the meal and here are some
nice ones to try.
Candied apple pie cheesecake
1 C fresh ginger snaps
3 TBS butter, melted
1/2 C plus 2 TBS sugar, divided
2 pkgs. (8 oz. each) cream cheese, softened
2 tsp. vanilla
1/2 C sour cream
2 eggs
1 C apple pie filling, divided
1/2 C walnut pieces, divided
1/2 C toffee, divided
Heat oven to 325 degrees. Mix ginger snap crumbs, butter and 2 TBS
sugar; press into bottom and up side of 9-inch pie plate. Beat cream
cheese, one-half cup sugar and vanilla with mixer until blended. Add
sour cream; mix well. Add eggs, one at a time, beating after each just
until blended. Stir in half each of pie filling, nuts and toffee. Pour
into crust.
Bake 35 minutes or until center is almost set. Cool. Refrigerate 4
hours. Top with remaining pie filling, nuts and toffee.
----
Chocolate toffee bars
2 C vanilla wafer crumbs
1/4 C packed brown sugar
1/2 C butter, melted
Topping:
1/2 C butter
1/2 C packed brown sugar
1 C semisweet chocolate chips
1 C finely chopped pecans
Combine crumbs, brown sugar and butter. Press into ungreased 13x9 baking
pan. Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
In a saucepan, bring butter and brown sugar to a boil over medium heat;
boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees
for 10 minutes. Remove from oven; let stand for 2 minutes.
Sprinkle with chocolate chips; let stand until chocolate is melted.
Spread evenly over top; sprinkle with pecans. Cool completely before
cutting. Makes four dozen.
----
Minty chocolate torte
27 cream film chocolate sandwich cookies, crushed
1/3 C butter, melted
1/3 C chocolate covered mint candies
1/4 C milk
1 jar (7 oz.) marshmallow cream
2 C heavy whipping cream, whipped
additional whipped cream and chocolate covered candies
In a bowl, combine cookie crumbs and butter. Press onto the bottom and
up 1 1/2 inches up the sides of a greased 9-inch springform pan. Chill
for at least 30 minutes.
In a small saucepan, heat mint candies over low heat until melted; stir
until smooth. Cool for 10 to 15 minutes. Place marshmallow creme in a
mixing bowl; gradually beat in mint mixture. Fold in whipped cream.
Transfer to prepared crust. Freeze until firm. May be frozen for up to
two months.
Remove from freezer about 30 minutes before serving. Remove sides of
pan. Garnish with additional whipped cream and candies. Makes 12
servings.
----
"Beware the flatterer: he feeds you with an empty spoon."
These are special main
courses that could be used before or after Turkey Day.
----
Our favorite turkey soup
1 turkey carcass
5 qts. water
2 large carrots, shredded
1 C chopped celery
1 large onion, chopped
4 chicken bouillon cubes
1 can (28 oz.) stewed tomatoes
3/4 C peas
3/4 C long grain rice
1 pkg. (10 oz.) frozen chopped spinach
1 TBS salt
3/4 tsp. pepper
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
Place turkey carcass and water in a Dutch oven or soup kettle; bring to
a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove carcass;
allow to cool. Remove turkey from bones and cut into bite-size pieces;
set aside. Strain broth. Add carrots, celery, onion and bouillon; bring
to a boil. Reduce heat; cover and simmer for 30 minutes.
Add tomatoes, peas, rice, spinach, salt, pepper, marjoram, thyme and
reserved turkey. Return to a boil; cook, uncovered for 20 minutes or
until rice is tender. Yields 22 servings.
----
Turkey tetrazzini
1 pkg. (7 oz.) spaghetti cut into 2-inch pieces
2 C cubed cooked turkey
1 C (4 oz.) shredded cheddar cheese
1 can (10.75 oz.) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 oz. each) sliced mushrooms, drained
1/3 C milk
1/4 C chopped green pepper
1 jar (2 oz.) chopped pimentos, drained
1/4 tsp. salt
1/8 tsp. pepper
additional shredded cheddar cheese
Cook spaghetti according to package directions; drain. Transfer to a
large bowl; add the next 10 ingredients and mix well. Spoon into a
greased 2 1/2 quart casserole dish; sprinkle with cheese. Bake uncovered
at 375 degrees for 45 minutes or until heated through. Makes 6 to 8
servings.
----
Turkey and dressing combo
4 C cooked turkey dressing
1/2 C turkey or chicken broth
2 TBS butter, melted
1 egg, beaten
1/2 C chopped onion
1 TBS vegetable oil
3 C diced cooked turkey
1 C turkey gravy
1 C frozen peas
2 TBS dried parsley flakes
2 TBS diced pimentos
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
4 slices American cheese
In a large bowl, combine dressing, broth, butter and eggs; mix well.
Press into the bottom and up the sides of an ungreased 10-inch pie
plate. In a large skillet, sautι onion in oil until tender. Stir in
turkey, gravy, peas, parsley, pimentos, Worcestershire sauce and thyme;
heat through. Pour into crust.
Bake at 375 degrees for about 20 minutes or until golden brown. Arrange
cheese slices on top of pie, bake 5 minutes longer or until cheese is
melted. Makes six servings.
----
"Simplicity carried to an extreme, becomes elegance."
11/18/10
The weather is getting colder,
so it must be time for comfort food.
Baked ziti
4 C ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14 1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) cream cheese, cubed
3/4 C sour cream
1 pkg. (8 oz.) shredded mozzarella cheese
1/3 C grated Parmesan cheese
Heat oven to 375 degrees. Cook pasta in large saucepan as directed
on package, omitting salt. Remove from pan; drain. Meanwhile,
add marinara sauce, tomatoes and cream cheese to same pan; cook on
medium heat 5 min. or until cream cheese is melted and mixture is
well blended, stirring frequently. Return pasta to pan; mix well.
Layer half the pasta mixture in 13x9-inch baking dish; cover
with layers of sour cream, 1 cup mozzarella and remaining pasta
mixture. Top with remaining mozzarella and Parmesan. Bake 20 min.
or until heated through.
Roasted garlic and twice-baked potato
1 head garlic
1 tsp. oil
4 large baking potatoes
1 C sour cream
1/2 lb. Velveeta cheese product, cut and divided
1/4 C grated Parmesan cheese
4 slices bacon, crisply cooked, drained and crumbled
Preheat oven to 400 degrees. Cut thin slice off top of garlic head
to expose cloves; discard top. Place garlic on square sheet of foil
and drizzle with foil. Wrap garlic loosely with foil. Prick
potatoes in several places with fork. Bake potatoes and garlic one
hour.
Reduce oven temperature to 350 degrees. Cut small slice off both
ends of each potato. Cut potatoes lengthwise in half. Scoop out
centers, leaving 1/8-inch thick shell. Place potato flesh in medium
bowl; mash. Squeeze garlic out of papery shell into bowl with
potatoes.
Add sour cream, 3/4 of Velveeta and Parmesan cheese; beat
until fluffy. Spoon evenly into shells, mounding filling as
necessary to use all the filling; place in shallow baking dish.
Bake 30 minutes; top with remaining Velveeta. Bake an additional 5
minutes or until Velveeta is melted. Sprinkle with bacon. Makes
eight servings, one stuffed potato pieces each.
Candy crunch pudding pie
2 C cold milk
2 pkgs. (4 serving size each) chocolate flavor instant pudding
and pie filling
1 tub (8 oz.) cool whip, divided
2 milk chocolate English toffee candy bars chopped, divided
1 Oreo pie crust
1 square semi-sweet baking chocolate, melted
Pour milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 minutes or until well blended - mixture will be thick.
Gently stir in 1 1/2 cups of whipped topping.
Reserve 3 tablespoons of the candy pieces; stir remaining
candy pieces into pudding mixture. Spoon into crust: top with
remaining whipped topping. Sprinkle with reserved candy pieces;
drizzle with melted chocolate. Serve immediately or refrigerate
until ready to serve. Makes eight servings.
An optimist is a person who starts a new diet on Thanksgiving Day.
11/11/10
This is butterscotch week. All the recipes have that
wonderful flavor in them.
Butterscotch sticky buns
3/4 C chopped pecans, divided
1 (3 5/8 oz.) pkg. cook and serve butterscotch pudding - not instant
1 (25 oz.) pkg. frozen dinner roll dough
1/2 C water
1/2 C brown sugar
3/4 tsp. cinnamon
Sprinkle 1/2 cup pecans over bottom of ungreased 13x9 pan.
Sprinkle dry pudding mix on top of pecans. Arrange frozen rolls on
top of pecans and dry pudding mix. Melt butter; stir in brown sugar
and cinnamon. Drizzle over rolls. Top with remaining pecans.
Place pan of rolls in a cold oven and let rise for 9 hours.
Remove pan from oven and preheat oven to 350 degrees. Bake rolls 25
to 30 minutes or until golden. Invert on platter and serve warm.
Makes 18 to 24 rolls.
Butterescotch cookies
2 C brown sugar
1 C butter, melted
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tarter
4 C flour
1 C walnuts, chopped
In large mixing bowl, blend brown sugar, butter, eggs and
vanilla. Add baking soda, cream of tartar and flour to the sugar
mixture; blend thoroughly. Fold in walnuts. Divide dough into two
equal portions and fold each into an oval roll 2 inches wide x 1
inch high. Wrap rolls in plastic wrap and chill for a couple of
hours.
Preheat oven to 375 degrees. Slice rolls 1/8 inch thick and place
2 inches apart on greased cookie sheet. Bake about 10 minutes or
until golden brown. Makes eight dozen.
Butterscotch rice
2/3 C converted rice
2 C milk
1/4 tsp. salt
3 TBS butter
1/3 C brown sugar
1 tsp. vanilla
1/4 C dates, chopped
Combine rice, milk and salt in a saucepan. Cover pan loosely
and bring mixture to a boil. Reduce heat and cook gently with lid
in place for 15 minutes, stirring and fluffing rice occasionally
with a fork.
While rice cooks, melt butter and brown sugar in a saucepan over
low heat until sugar dissolves completely. Add butter mixture,
vanilla and chopped dates to cooked rice. Serve warm or chilled.
Serves 4 to 6.
Dont expect to enjoy life if you keep your milk of human
kindness all bottled up.
11/4/10
The first recipe is from my daughter-in-law, Roberta Behrens.
Its easy and the whole family loved it.
Crock Pot BBQ pulled chicken
2 1/2 lbs. boneless, skinless chicken breasts
1 pkg. McCormicks slow cooker BBQ pulled pork seasoning seasoning
1/2 C ketchup
1/2 C firmly packed brown sugar
1/3 C apple cider vinegar
1/2 C water
Place chicken in crock pot. Mix seasoning package, ketchup,
brown sugar, vinegar and water until well blended. Pour over
chicken. Cover. Cook 5 hours on low or 2 1/2 hours on high. Remove
chicken from crock pot and shred using 2 forks. Return chicken to
pot, mix and heat thoroughly before serving. Can be served on
sandwich rolls.
___
Green tomato bread
8 to 10 green tomatoes, coarsely chopped
2/3 C raisins
2/3 C boiling water
2 2/3 C sugar
2/3 C vegetable shortening
4 eggs
3 1/2 C flour
2/3 C coarsely chopped pecans or walnuts
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. baking powder
Preheat oven to 350 degrees. Coat two 9x5 loaf pans with
nonstick cooking spray. In a blender or food processor, puree green
tomatoes until smooth; set aside. Soak raisins in boiling water
then cool. In a large bowl cream sugar and shortening until fluffy.
Add eggs, tomato pulp and raisins with water.
In another large bowl, combine flour, nuts, baking soda,
salt, cinnamon, cloves and baking powder; add to creamed mixture 1
cup at a time stirring well after each addition. Pour batter into
prepared pans. Bake 70 minutes or until toothpick inserted near
center comes out clean. Cool for 10 minutes on wire rack. Makes 2
loaves.
___
Chicken Reuben casserole
8 boneless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) pkg. refrigerated sauerkraut
4 slices Swiss cheese
1 1/4 C Thousand Island salad dressing
Preheat oven to 350 degrees. Lightly grease a 13x9 pan. Place
chicken in prepared baking pan. Season with salt and pepper. Press
excess liquid from sauerkraut and place over chicken. Place cheese
over sauerkraut and pour salad dressing over top. Bake 60 minutes
or until chicken is tender. Serves 8 to 10 people.
___
Be kind - every person you meet is fighting a difficult battle
of some kind.
10/28/10
This week I am featuring recipes that are great for this time of
year.
Veggies au gratin
1 lb. large cauliflower florets
1 lb. large broccoli florets
1/2 C water
4 oz. cream cheese, cubed
1/4 C milk
1/2 C sour cream
1 1/2 C shredded sharp cheddar cheese
Ritz crackers, crushed
3 TBS grated parmesan cheese
Place cauliflower and broccoli in 2-quart microwavable dish.
Add water; cover. Microwave on high 8 to 10 minutes or until
vegetables are tender; drain. Set aside.
Microwave cream cheese and milk in 2-cup microwaveable measuring
cup 1 minute or until cream cheese is melted and mixture is well
blended when stirred. Add sour cream; mix well. Pour over
vegetables; sprinkle with cheddar cheese. Microwave 2 minutes or
until cheese is melted. Mix cracker crumbs and Parmesan cheese.
Sprinkle over vegetables. Makes 10 servings.
___
Creamy chicken
4 C noodles, uncooked
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1/4 C zesty Italian dressing
3 1/2 C fresh broccoli florets
1 large red pepper, cut into strips
1 yellow squash, sliced
6 oz. Velveeta cheese, cut up
1 TBS milk
Cook pasta as directed on package. Meanwhile, cook chicken
in dressing in large nonstick skillet on medium-high heat 5 to 7
minutes or until chicken is cooked through, stirring occasionally.
Add vegetables; stir. Reduce heat to medium; cover and cook 5
minutes or until vegetables are crisp/tender, stirring
occasionally.
Meanwhile place Velveeta in small microwaveable bowl. Add
milk. Microwave on high 2 to 3 minutes or until Velveeta is melted
and mixture is well blended, stirring after 1 1/2 minutes. Add to
chicken mixture; mix lightly. Serve over pasta. Makes six servings.
____
Whipped sweet potato bake
3 cans (15 oz. each) sweet potatoes, undrained
1/4 C butter, melted
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
3 C miniature marshmallows
Preheat oven to 350 degrees. Beat sweet potatoes, butter,
cinnamon, ginger and nutmeg in medium bowl with electric mixer on
medium speed until well blended. Spoon into lightly greased 1
1/2-quart casserole dish; top with marshmallows.
Bake 15 to 20 minutes or until potato mixture is heated through
and marshmallows are lightly browned. Makes 10 servings.
___
It is said, the best way to serve spinach is to someone else.
10/21/10
These are additional desserts,
and are simple and very tasty.
Chocolate pudding cake
1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz. each) chocolate instant pudding
1/3 C sugar
2 C cold milk
1 1/4 C water
1 C thawed Cool Whip Whipped Topping
Heat oven to 350 degrees. Prepare cake batter as directed on
package. Pour into 13x9-inch baking dish sprayed with cooking
spray. Beat dry pudding mixes, sugar, milk and water with whisk 2
min.; pour over batter. Place baking dish on baking sheet.
Bake 55 min. to 1 hour or until toothpick inserted in center of
cake layer comes out clean. Top with Cool Whip.
___
Special smores
1 pouch (1 lb. 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 C butter, softened
1 egg
24 chewy caramels in milk chocolate - 3 rolls (1.91 oz. each), unwrapped
72 mini marshmallows
1/3 C semisweet choc. chips
Heat oven to 350 degrees. Spray 24 mini muffin cups with
cooking spray. Make cookie dough as directed on package, using
butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1
ball into each muffin cup. Bake 13 to 15 minutes or until
edges begin to brown. Remove from oven; firmly press 1 candy into
center of each cookie until flush with cookie top. Top each with 3
marshmallows. Bake 2 to 4 minutes longer or until marshmallows are
puffed. Cool 10 to 15 minutes.
___
Pumpkin pie bars
1 1/3 C flour
1/2 C packed brown sugar
3/4 C cold butter
3/4 C granulated sugar, divided
1 C old-fashioned oats, uncooked
1/2 C chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 TBS pumpkin pie spice
Preheat oven to 350 degrees. Line a 13x9 baking pan with foil,
ends of foil extending over the sides of pan. Grease foil. Mix
flour, brown sugar and 1/4 cup of the granulated sugar in medium
bowl; cut in butter with pastry blender or two knives until mixture
resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of
the oat mixture; press remaining mixture into the bottom of the
pan. Bake 15 minutes. Beat cream cheese, remaining 1/2 cup
sugar, eggs, pumpkin and pumpkin pie spice in small bowl with
electric mixer on medium speed until well blended. Pour over crust;
sprinkle with reserved crumb mixture.
Bake 25 minutes. Cool completely on wire rack. Use foil handles
to lift from pan. Cut into 24 bars. Store leftover bars in
tightly covered container in refrigerator.
___
Can you remember when family meals were thought out
carefully instead of thawed out?
10/14/10
I love desserts, so here are three that are really special.
Harvest 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 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 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 and line a 13x9 baking pan with
parchment paper. Combine Graham cracker crumbs, butter and pecans
in small bowl. Press firmly into prepared pan.
Beat cream cheese in medium bowl until fluffy. Add
sweetened condensed milk and eggs. 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 until mixture resembles coarse crumbles. Stir in
cranberries and pecans. Sprinkle over apple layer. Bake 35 to
40 minutes or until golden - do not overbake. Cool before serving.
Special fudge brownies
1 1/4 C flour, divided
1/4 C sugar
1/2 C butter
1 (14 oz.) can sweetened condensed milk
1/2 C unsweetened cocoa
1 large egg
1 tsp. vanilla
1/2 tsp. baking powder
1 tsp. instant coffee
1 tsp. hot water
3/4 C chopped nuts
1 (16 oz.) can Pillsbury creamy milk chocolate frosting, optional
powdered sugar, optional
Heat oven to 350 degrees and combine 1 cup flour and sugar in
medium bowl. Cut in butter until mixture resembles coarse crumbles.
Press firmly into bottom of ungreased 13x9 pan. Bake 15 minutes.
Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour,
vanilla and baking powder in large bowl. Dissolve coffee in hot
water. Add to cocoa mixture and mix well. Stir in nuts and spread
over baked crust.
Bake 20 minutes or until center is set. Cool, frost, if desired
or sprinkle with powdered sugar.
Truffle pie
1 1/4 pkg. (10 squares) Semi-Sweet baking chocolate
1/2 C whipping cream
4 eggs
1/2 C sugar
1/4 C flour
1 C Cool Whip, thawed
Preheat oven to 325 degrees. Place chocolate in large
microwaveable bowl. Add whipping cream. Microwave on high 2 minutes
or until chocolate is almost melted. Stir until chocolate is
completely melted; cool slightly.
Add eggs, sugar and flour; beat with wire whisk until well
blended. Pour into lightly greased 9-inch pie plate.
Bake 35 minutes or until outer half is puffed, but center is
still slightly soft; cool. Serve topped with whipped topping.
___
The happiest man in the world is the vegetarian looking at
the prices in a meat market.
10/7/10
This is appetizer week and timed for football parties or other home
gatherings.
Different spinach dip
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta cheese, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 can (10 oz.) Rotel Diced Tomatoes & Green Chilies, undrained
slices bacon, cooked, crumbled
Microwave ingredients in microwaveable bowl on high 5 min. or
until Velveeta is completely melted and mixture is well blended,
stirring after 3 min. Keep warm in a heated server. Use vegetables or
tortilla chips to serve.
----
Sausage cheese meatballs
2 (16 oz.) pkgs. bulk sausage
16 oz. sharp cheddar cheese, shredded
1 1/2 C biscuit mix
1/2 C finely chopped celery
1/2 C finely chopped onions
1/2 tsp. garlic powder
Preheat oven to 375 degrees. Combine sausage, cheese, biscuit mix,
celery, onions and garlic powder. Form into 1-inch balls. Arrange on
ungreased baking sheet. Bake 15 minutes or until golden brown. Makes six
dozen. Uncooked meatballs may be frozen to be baked when needed.
----
Bacon-wrapped corn dogs
1 can (11 1/2 oz.) refrigerated cornbread twist
1 pkg. (16 oz.) Oscar Mayer bun length wieners
8 slices ready to serve bacon
Preheat oven to 350 degrees. Separate dough into 8 sticks; pinch short
ends together to seal. Roll or press each piece into a 14-inch rope.
Insert wooden pop stick into one end of each wiener. Wrap each dough
rope in spiral fashion around one of the wieners, pressing ends of dough
together to seal. Wrap one bacon slice in spiral fashioned around each
corn bread covered wiener; press bacon into corn bread. Place in single
layer in shallow baking pan sprayed with cooking spray.
Bake 20 minutes or until wiener is heated through and dough golden
brown. Can be served with barbecue sauce or ketchup for dipping.
9/30/10
Apples are great this time of year and here are three recipes you
can use now for the best of the crop.
Apple dip
1 tub (8 oz.) cream cheese
2 TBS. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 C shredded cheddar cheese
1 TBS. finely chopped pecans
Wheat Thins crackers
Heat oven to 375 degrees. Mix cream cheese, sugar and spice in
medium bowl until well blended. Stir in half the apples. Spread
into pie plate or small casserole dish; top with remaining apples,
cheddar and nuts. Bake 10 to 12 min. or until heated through. Serve
with crackers.
----
Apple pear crumble pie
24 Nilla Wafers, crushed (about 3/4 cup)
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. (1/2 of 8-oz. pkg.) 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
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 cake
1/4 C shortening
1 C sugar
1 egg
2 C chopped apples peeled or unpeeled
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
1/2 C raisins
1/2 C nuts
1 C flour
1 TBS. lemon or orange zest
optional: 1 TBS. rum or brandy
Mix all together and bake about 45 minutes at 350 degrees in a
tube, loaf or 8x8 square pan. Serve warm or cold. Serve with
whipped cream or hot applesauce.
----
If you exercise, why not exercise kindness?
9/23/10
Fall is officially here and
these recipes all qualify for that season. I hope you enjoy them.
Peppy pumpkin soup
1 C chopped onion
1 garlic clove, crushed
1/4 C butter
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 C chicken broth
1 3/4 C cooked pumpkin (3 to 4 pounds of pumpkin yields about
3 cups cooked pumpkin flesh)
1 C half and half
sour cream
fresh chives
In a soup pot, sautι onions and garlic in butter until soft.
Add curry powder, salt, coriander and red pepper; cook 1 minute.
Add broth; boil gently, uncovered; cook 1 minute. Stir in pumpkin
and half and half; cook an additional 5 minutes. Blend soup in
small batches in blender until creamy. Garnish each serving with a
dollop of sour cream and snipped fresh chives. Serves four.
Bourbon baked acorn squash
3 medium acorn squashes
6 tsp. butter
6 tsp. dark brown sugar
6 tsp. bourbon
salt
pepper
ground mace
Halve squashes and remove seeds. Place halves, cut side up, in
a buttered baking dish. Into each half put 1 teaspoon butter,
1 teaspoon brown sugar and 1 teaspoon bourbon. Sprinkle with
pinches of salt, pepper and mace. Cover baking dish tightly with
foil. Bake for 45 minutes or until tender. Uncover and serve hot
with additional butter. Serves six.
Butternut squash soup
1 large or 2 small butternut squash, peeled and cut into large
cubes
1 large Yukon potato, peeled and cut into large cubes
1 white onion, peeled and cut into large cubes
1 carrot, peeled and cut into large cubes
1/4 C butter
1 bay leaf
2 cinnamon sticks
1/4 tsp. whole nutmeg, grated
6 C chicken or vegetable bouillon
salt and pepper to taste
2 TBS. butter
In a soup pot, sautι vegetables and 1/4 cup butter for 5-10
minutes on medium heat. Add bay leaf, cinnamon sticks, nutmeg and
chicken or vegetable bouillon. Bring to a boil then lower heat to
simmer for 40 minutes until vegetables are soft.
Remove bay leaf and cinnamon sticks. Puree in blender. Strain,
season with salt and pepper. Stir in 2 tablespoons butter and
serve. Garnish with a touch of cream, chopped nuts or grated carrot
puree.
Happiness is a healthy mental attitude, a grateful spirit, a
clear conscience and a heart full of love.
9/16/10
These are busy times and all recipes this week are quick and easy.
Beefy skillet
1 lb. extra-lean ground beef
1 pkg. (8 oz.) sliced fresh mushrooms
1 onion, chopped
2 C frozen peas and carrots
1 can (10 3/4 oz.) reduced-fat condensed cream of mushroom soup
1/4 lb. (4 oz.) Velveeta Cheese, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls
Heat oven to 375 degrees. Brown meat in large ovenproof
nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or
until liquid from mushrooms evaporates, stirring occasionally. Stir
in peas, carrots and soup; bring to boil. Add Velveeta; stir.
Remove from heat.
Unroll crescent dough; separate into 8 triangles. Arrange on top
of meat mixture, with points of triangles overlapping in center
and short sides along edge of skillet. Bake 12 to 15 min. or until
golden brown. Let stand 5 min. before serving.
----
Skillet salmon
1 TBS. oil
4 salmon fillets (1 lb.)
1 C fat-free milk
1/2 C (1/2 of 8-oz. tub) cream cheese
1/2 C chopped cucumbers
2 TBS. chopped fresh dill
Heat oil in large skillet on medium-high heat. Add fish; cook 5
min. on each side or until fish flakes easily with fork. Remove
from skillet; cover to keep warm. Add milk and reduced-fat cream
cheese to skillet; cook and stir until cream cheese is completely
melted and mixture is well blended. Stir in cucumbers and dill.
Return fish to skillet. Cook 2 min. or until heated through. Serve
topped with cream cheese sauce.
----
Easy shrimp
1 TBS. oil
2 small zucchini, sliced
1/2 lb. frozen uncooked cleaned large shrimp, thawed
1 C (about 1/2 of 14 1/2-oz. can) diced tomatoes, undrained
2 TBS. sun-dried tomato dressing
1/2 C crumbled feta cheese
1 C instant white rice, cooked as directed on package
Heat oil in nonstick skillet on medium-high heat. Add zucchini;
cook 1 min. Add shrimp; cook 8 to 10 min. or until shrimp turn
pink, stirring occasionally. Stir in tomatoes and dressing; cook on
low heat 3 to 4 min. or until heated through. Top with cheese.
Spoon over rice.
----
When someone tells you nothing is impossible, just ask him to
try and dribble a football!
9/9/10
The focus today is on berries - blueberries, strawberries
and blackberries - all three in very special desserts.
Lemon blueberry shortcake
1 pt. vanilla ice cream
3 TBS. sweetened lemonade drink mix
2 C all-purpose flour
6 TBS. sugar
2 tsp. baking powder
2 tsp. poppy seeds
1 1/2 tsp. grated lemon peel
1/2 tsp. salt
1/2 C cold butter
1 egg
1/2 C heavy whipping cream
1/4 C frozen unsweetened blueberries
confectioners sugar
In a small bowl, combine ice cream and drink mix; cover and
freeze for at least 1 hour.
In a large bowl, combine flour, sugar, baking powder, poppy
seeds, lemon peel and salt. Cut in butter until mixture resembles
coarse crumbs. Whisk egg and cream; stir into dry ingredients just
until moistened. Stir in blueberries.
Turn onto a lightly floured surface; knead 8-10 times. Pat into a
3/4-inch thickness; cut with a flowered 3-inch star shaped cutter.
Place 2 inches apart on a greased baking sheet. Bake at 400 degrees
for 8-10 minutes or until golden brown around edges.
To assemble, gently split cake horizontally with a serrated knife. Top
each bottom layer with a scant 1/4 cup ice cream mixture;
replace tops. Sprinkle with confectioners sugar.
Blackberry sherbet
4 C fresh or frozen blackberries, thawed
2 C sugar
2 C buttermilk
In a food processor, combine blackberries and sugar; cover
and process until smooth. Drain and discard seeds and pulp. Stir
in buttermilk. Transfer puree to a 13x9 dish. Freeze for 1 hour or
until edges just begin to firm. Stir and return to freezer. Freeze
2 hours longer or until firm. Just before serving, transfer to
food
processor; cover and process for 2 to 3 minutes or until smooth.
Berry cheese torte
1 C fresh ginger snap cookies
3/4 C crushed vanilla wafers
1/4 C finely chopped nuts
1/3 C butter, melted
1 envelope unflavored gelatin
1 3/4 C white grape juice
1 pkg. (8 oz.) cream cheese, softened
1/4 C sugar
1 tsp. vanilla
2 1/2 C fresh blueberries
1 1/2 C sliced fresh strawberries
Combine cookie crumbs, wafer crumbs, walnuts and butter; press
into bottom and up 1 1/2 inches of a greased 9 inch springform pan.
Bake at 350 degrees for 8-10 min. or until set. Cool on wire rack.
In a small sauce pan, sprinkle gelatin over grape juice; let
stand for 1 minute. Heat over low heat, stirring until gelatin
is completely dissolved. Cover and refrigerate until partially
set, about 45 minutes.
Meanwhile, in a large bowl, beat cream cheese, sugar and
vanilla until smooth. Spread over crust. Place berries in a large
bowl. Gently stir in gelatin mixture. Spoon over cream cheese
layer. Refrigerate for 2 hours before serving. Carefully run a
knife around the edge of a pan to loosen. Remove sides of pan.
Happiness is a conviction that we are loved in spite of ourselves.
9/2/10
The first recipe this week is from Kim Estep. It uses many of the
things we are growing in our gardens right now.
Kims veggie pizza
6 oz. zucchini, thinly sliced
10 oz. tomatoes, thinly sliced
3 oz. green pepper, thinly sliced
3 oz. onion, thinly sliced
4 oz. mushrooms, sliced, fresh or canned
1 can prepared pizza sauce
1 14-inch pizza crust
2 tsp. garlic and herbs seasoning or garlic powder plus Italian
seasoning
10 oz. mozzarella cheese
Cover crust with thin layer of sauce. Then cover with thin layer of each
veggie. Top with cheese. Sprinkle with garlic seasoning. Bake at 375
degrees for 20-25 minutes or until crust and cheese are golden.
Greek pasta salad
3 C farfalle (bow-tie pasta), uncooked
2 C baby spinach leaves
1 C feta cheese crumbles
1 C cherry tomatoes, halved
3/4 C rinsed canned chickpeas (garbanzo beans)
1/2 C Greek vinaigrette dressing
1/2 C kalamata olives, without seeds
Cook pasta as directed on package, omitting salt; drain. Place pasta in
large bowl. Add other ingredients, mix. Refrigerate one hour to let
flavors meld.
Tiramisu cheese cake
1 pkg. (12 oz.) NILLA Wafers (about 88), divided
5 tsp. instant coffee, divided
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.
When someone says he diets religiously, he probably means he doesnt
eat anything while in church.
8/26/10
This week we have recipes from two contributors. Im always glad
to have people share their favorite recipes with me.
Red tomato pie - Kim Estep
7 C diced red tomatoes
1 3/4 C sugar
1 C flour
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
Mix all ingredients in a mixing bowl. Mixture will become more
liquid when stirred. Pour into two 10-inch pie crusts. Bake at 350
degrees for 50-60 minutes or until set and brown. Good served warm
with ice cream.
Pineapple zucchini cake - Cheryl Welty
3 eggs
1 C brown sugar
1 tsp. soda
1 C vegetable oil
1 C crushed pineapple, drained
1 C chopped nuts
1 tsp. salt
1 C white sugar
1 tsp. baking powder
2 tsp. vanilla
3 C flour
1/2 C raisins
2 C grated zucchini
Beat eggs well and add brown sugar and white sugar, beating
well after each addition. Add oil and flour along with salt, soda,
baking powder and vanilla. Then mix pineapple, raisins, nuts and
zucchini. Pour into a greased and floured 9x13 cake pan and bake at
350 degrees for 1 hour.
Tomato and basil quiche
2 oz. pkg. refrigerated bread stick dough
1 tsp. olive oil
1 C slivered onion
1 clove garlic, minced
3/4 C shredded mozzarella
1 C sliced plum tomatoes
1/4 C shredded fresh basil
1 C evaporated skimmed milk
1 1/2 tsp. cornstarch
1/4 tsp. freshly ground pepper
2 eggs and 1 egg white
Separate dough into strips. Coil one strip around itself in
spiral. Add second strip to the end of the first pinching ends to
seal; continue coiling to make an 8-inch flat circle. Then roll
into 13 inch circle, fit into 9-inch quiche dish, coated with
cooking spray, flute edges. In a skillet, heat oil until hot, sautι
onion and garlic 8 minutes until browned. Spread mixture on crust.
Sprinkle with cheese.
Top with tomato slices and basil. Process next five ingredients
in blender until smooth. Pour over tomatoes. Bake at 350 degrees
for 45 minutes or until a knife comes out clean; let stand 10
minutes. Serves six.
There is one thing to be said for a diet it certainly improves
the appetite.
8/19/10
Everyone who has a garden has an abundance of tomatoes right
now. Here are some good uses for this wonderful fruit.
Tomato and brie focaccia
purchased pizza crust
1/4 C plus 1 TBS. olive oil, divided
2 C fresh tomatoes, diced
2 garlic cloves, minced
1 tsp. Italian seasoning
6 (oz.) brie cheese, cut into half-inch cubes
Place prepared pizza crust in greased 13x9 baking pan.
In small bowl, combine tomatoes, garlic, Italian seasoning
and remaining oil. Spread over dough; top with cheese. Bake at
375 degrees for 25-30 minutes or until golden brown and cheese is
melted. Place pan on wire rack to cool and slice into squares.
Country style tomatoes
4 large tomatoes
1 pkg. (8 oz.) cream cheese, softened
1/4 C minced fresh parsley
1 1/2 tsp. minced fresh basil
1 garlic clove, minced
1/4 tsp. salt
1/4 C flour
1 C panko bread crumbs
1 egg
1 TBS. milk
3 TBS. butter
3 TBS. olive oil
Cut each tomato into four thick slices; place on paper towels
to drain. Meanwhile, in a small bowl, beat cream cheese, parsley,
basil, garlic and salt until blended. Spread cream cheese mixture
over eight tomato slices; top with remaining tomato slices.
Place flour and bread crumbs in separate shallow bowls. In
another bowl, whisk egg and milk. Coat top and bottom of each
tomato sandwich with flour, dip into egg mixture, then coat with
crumbs.
In a large skillet, heat butter and oil over medium-hot heat.
Fry tomato sandwiches in batches for 3-4 minutes on each side or
until golden brown. Drain on paper towels and serve immediately.
Mediterranean bites
1 pkg. (17.3 oz.) frozen puff pastry, thawed
1 1/2 C shredded Gouda cheese
6 tomatoes cut into 1/4-inch slices
1/4 C pitted ripe olives, coarsely chopped
1 C crumbled feta cheese
minced fresh basil and oregano
Unfold puff pastry; cut each sheet into 16 squares. Transfer
squares to greased baking sheets. Sprinkle with Gouda cheese; top
with tomatoes, olives and feta cheese. Bake at 400 degrees for
14-18 minutes or until golden brown. Sprinkle with herbs and serve
warm or at room temperature.
Good manners is being able to put up with bad ones.
8/12/10
This is all you need for the perfect summer meal.
Spicy grilled chicken
2/3 C honey
1 (1.25 oz.) pkg. taco or chili seasoning mix
2 TBS. white wine vinegar
1/2 TBS. finely grated orange rind
2 TBS. orange juice
3 green onions, minced white and green parts
2 garlic cloves, minced
2 TBS. minced fresh rosemary leaves
6 boneless, skinless chicken breasts rinsed and patted dry
Rosemary sprigs, optional
Combine honey, taco seasoning mix, vinegar, orange rind,
orange juice, green onions, garlic and rosemary in a shallow dish;
mix well. Add chicken and turn several times to coat. Cover with
plastic wrap and refrigerate at least 8 hours or overnight.
Remove chicken; discard marinade. Prepare grill. Grill
chicken, covered with the grill lid on, 6 minutes on each side or
until no longer pink in the center. Garnish with fresh rosemary
sprigs, if using. Serves six.
Mediterranean salad
1 C Progresso chicken broth (from 32 oz. carton)
3/4 C uncooked couscous
1 C cubed plum (Roma) tomatoes (3 medium)
1 C cubed unpeeled cucumber (1 small)
1/2 C halved pitted kalamata olives
1/4 C chopped green onions (about 4 medium)
1/4 C chopped fresh or 1 TBS. dried dill weed
2 TBS. lemon juice
2 TBS. olive or vegetable oil
1/8 tsp. salt
2 TBS. crumbled feta cheese
In 2-qt. saucepan, heat broth to boiling. Stir in couscous;
remove from heat. Cover; let stand 5 minutes.
In large bowl, place tomatoes, cucumber, olives, onions and
dill weed. Stir in couscous.
In small bowl, beat lemon juice, oil and salt with wire whisk
until well blended; pour over vegetable mixture and toss.
Cover; refrigerate 1 hour to blend flavors.
Just before serving, sprinkle with cheese.
Peaches and cream pie
48 Nilla wafers, finely crushed about 1 1/2 C
1/3 C butter, melted
3/4 C boiling water
1 pkg. (4 serving size) Jello orange flavor gelatin
2 C ice cubes
1/2 C thawed cool whip whipped topping
2 fresh peaches, peeled, chopped
Mix wafer crumbs and butter; press into bottom and up side of
9-inch pie plate. Stir boiling water into dry gelatin mix in medium
bowl with wire whisk until completely dissolved. Add ice cubes,
stir until gelatin is slightly thickened. Remove any unmelted ice.
Add whipped topping; stir until well blended. Gently stir in
peaches.
Refrigerate 15 minutes or until gelatin mixture is thick enough
to mound; spoon into crust. Refrigerate 3 hours or until set. Store
in refrigerator.
Be kind to unkind people they need it the most.
8/5/10
Hors doeuvres are a great beginning to any party menu. Here
are some easy ones to try.
Artichoke starters
1 (14 oz.) can artichoke hearts,
1 C mayonnaise
1 C grated parmesan cheese
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
Preheat oven to 350 degree. Mash artichokes in a large bowl. Stir
in mayonnaise, parmesan cheese, garlic powder and cayenne pepper,
mixing well. Place in buttered 1 quart casserole dish. Bake
uncovered for 20 minutes. Serve with melba toast, crackers or
veggie sticks.
Clam dip
1 (8 oz.) pkg. cream cheese
1/4 C lemon juice
2 tsp. Worcestershire sauce
1 (6 oz.) can chopped clams
save 1/3 C water from clams
Soften cream cheese. Add lemon juice, Worcestershire sauce and
water from clams. Mix well. Add clams. Serve with potato chips.
Zucchini appetizer
3 C unpeeled zucchini, grated
1/2 C finely chopped onion
2 TBS parsley
1/2 tsp. dried marjoram
1/2 C vegetable oil
1 C Bisquick
1/2 C parmesan cheese, grated
1 clove garlic, chopped
4 eggs, slightly beaten
1/2 tsp. garlic salt
dash of pepper
Mix everything together and put into a greased 9x11 pan. Bake at
350 degrees for about 25 minutes or until browned. Remove from oven
and let stand for 2 to 3 minutes. Cut in 1-inch squares and serve
warm as hors doeuvres or cut larger and serve as a side dish.
The best way to lose weight is to eat all you want of everything
you dont like.
7/29/10
Summer recipes are the best. These only require a short time in
a potentially hot kitchen.
Shrimp kabobs
10 slices fully cooked bacon, cut in half
20 uncooked large shrimp (about 1 lb.), peeled, deveined
2 zucchini, trimmed, cut into 10 slices each
2 yellow peppers, cut into 10 pieces each
1 C barbecue sauce
Heat grill to medium heat. Wrap 1 bacon piece around each
shrimp. Thread 2 each shrimp, zucchini slices and pepper pieces
alternately onto 10 skewers. Grill 3 to 4 min on each side or until
shrimp turn pink, turning and brushing occasionally with barbecue
sauce.
Easy brownie shortcake
1 pkg. (19 to 21 oz.) brownie mix
1 container (16 oz.) sour cream, divided
1 C thawed Cool Whip whipped topping
1 TBS. powdered sugar
1 tsp. vanilla
3 C cut-up mixed kiwi and fresh strawberries
Heat oven to 350 degrees. Prepare brownie batter as directed
on package; stir in 1/2 cup sour cream. Spoon into greased and
floured 9-inch round pan. Bake 45 min.; cool 10 min. Remove from pan to
wire rack; cool completely. Mix remaining sour cream, Cool Whip,
sugar and vanilla. Cut brownie horizontally in half. Stack layers
on plate, filling with half the sour cream mixture. Top with
remaining sour cream mixture and fruit.
Summer pasta
4 large ripe tomatoes
1 C olive oil
2 cloves garlic, chopped
fresh basil to taste
salt and pepper
1 lb. pasta, any type
1/2 C grated mozzarella cheese
Cut tomatoes into pieces and put in a large bowl. Add olive
oil, garlic, basil, salt and pepper. Marinate for 8 hours or
overnight. Boil pasta, drain. Add mozzarella to hot pasta. Combine
in bowl with tomatoes and olive oil. Serve.
Spaghetti is the stuff you wind around your fork and then drop
in your lap.
7/22/10
Three good summer recipes are coming up!
Spicy ribs
1/2 C packed brown sugar
1/2 C unsweetened cocoa powder
2 TBS minced garlic
1 TBS onion powder
1 TBS coarse kosher salt
1/2 tsp. ground red pepper (cayenne)
4 lb. pork baby back ribs
1 C Bulls-eye Guiness Draught Beer Blend Barbecue Sauce
Heat oven to 350 degrees. Mix sugar, cocoa powder, garlic
and seasonings. Rub onto both sides of ribs. Place in 13x9-inch
foil-lined pan. Bake 1 hour. Heat grill to medium-high heat; cover
grill grates with additional foil. Transfer ribs from pan to grill.
Grill 20 min. or until done, turning and brushing occasionally
with barbecue sauce.
Pork tenderloin - sweet and hot
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
Heat oven to 425 degrees. Brush meat with 2 TBS dressing. Mix
dry ingredients; rub onto meat. Place in pan. Mix remaining
dressing and honey; set aside. Bake 25 min. or until meat is done
(160 degrees), brushing with dressing mixture after 15 min.
Remove meat from oven; cover with foil. Let stand 5 min. before slicing.
Fancy barbecue chicken
Barbecue Sauce:
2 TBS honey
1-1/2 tsp. hot pepper sauce
1/4 tsp. garlic powder
1 broiler-fryer chicken (3 lb.), cut up
Heat greased grill to medium heat. Mix all ingredients
except chicken. Grill chicken 35 to 40 min. or until done (165
degrees), turning occasionally and brushing with barbecue sauce
mixture for the last 10 min.
Turnip greens are better than nothing. Ask the people who
have tried both!
7/15/10
These are summertime recipes perfect for all fruit available now.
Watermelon smoothies
3 C cubed seedless watermelon
1 C crushed ice
1 C watermelon, raspberry or lime sherbet
4 tsp. lime juice
2 tsp. miniature chocolate chips
In a blender combine watermelon, ice, sherbet and lime juice;
cover and process until smooth. Stir if necessary. Pour into
chilled glasses; sprinkle with chocolate chips. Serve immediately.
Chilled cantaloupe soup
3/4 C orange juice
1 C yogurt
1 medium cantaloupe, seeded and cubed
1 TBS. honey
1/4 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper
six mint sprigs
Place orange juice, yogurt and cantaloupe in a blender; cover
and process until pureed. Add honey, salt, nutmeg and pepper; cover
and process until smooth. Refrigerate for 1 hour before serving and
then garnish with mint sprigs.
Watermelon salsa
2 C diced seeded watermelon
3/4 C chopped onion
3/4 C black beans, rinsed and drained
2 jalapeno peppers seeded and chopped
1/4 C minced fresh cilantro
2 tsp. brown sugar
1 garlic clove, minced
1/2 tsp. salt
In a small bowl, combine all ingredients. Cover and refrigerate
for at least 1 hour. Drain before serving on tortilla chips.
Nothing lasts as long as a box of cereal you dont like.
7/8/10
Bananas are tasty and I believe they are good for you, so here
are three desserts featuring them.
Chocolate banana ice box cake
2 (4-serving size) pkgs. cook and serve (not instant)
chocolate pudding and pie filling
milk to make pudding
2 pkgs. lady fingers
2 or 3 and ripe bananas sliced into rounds
whipped topping
1/2 C chopped salted peanuts
Prepare pudding according to directions on package. Line a
9x13 baking dish with a layer of lady fingers. Cover with half of
banana slices. Spoon half of pudding on top. Repeat layers of lady
fingers, bananas and chocolate pudding. Refrigerate for 3 to 5
hours.
To serve, top with whipped topping and sprinkle with chopped
peanuts. Serves 8 to 10.
Cream cheese banana nut bread
1 1/4 C chopped pecans, divided
1/4 C butter, softened
1 (8 oz. pkg.) cream cheese, softened
1 C sugar
2 large eggs
1 1/2 C whole wheat flour
1 1/2 C all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C buttermilk
1 1/2 C mashed very ripe bananas, about four medium
1/2 tsp. vanilla
Preheat oven to 350 degrees. Place 3/4 cup pecans in a single
layer on a baking sheet and bake 12 to 15 minutes or until toasted
stirring after 6 minutes. Beat butter and cream cheese at medium
speed with electric mixer until creamy. Gradually add sugar,
beating until light and fluffy. Add eggs, one at a time, beating
just until blended after each addition.
Combine whole wheat flour and next four ingredients; gradually add
to butter mixture alternately with buttermilk, beginning and ending
with flour mixture. Beat at low speed just until blended after
each addition. Stir in bananas, 3/4 cup toasted pecans and vanilla.
Spoon batter into two greased and floured 8x4 loaf pans.
Sprinkle with remaining 1/2 cup pecans. Bake at 350 degrees for 1
hour or until a long wooden pick inserted in center comes out clean
and sides of bread pull away from the pan, shielding with aluminum
foil during last 15 minutes to prevent excessive browning. Cool
bread in pans on wire racks 10 minutes. Remove from pans to wire
racks. Let cool 30 minutes.
Banana split cake
9 Graham crackers, finely crushed
1 C sugar, divided
1/3 C butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 C cold milk
2 pkgs. (4-serving size each) vanilla flavor instant pudding
and pie filling
2 C thawed Cool Whip, divided
1 C chopped pecans
Mix Graham crumbs, 1/4 cup sugar and butter; press into bottom
of 13x9 pan. Freeze 10 minutes. Beat cream cheese and remaining 3/4
cup sugar with electric mixer until well blended. Spread carefully
over crust; top with pineapple. Slice four of the bananas; arrange
over pineapple.
Pour milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 minutes or until well blended. Gently stir in 1 cup
of whipped topping; spread over banana layer in pan. Top with
remaining 1 cup whipped topping. Refrigerate at least 5 hours.
Slice remaining 2 bananas just before serving; arrange over
dessert. Sprinkle with pecans. Store leftovers in refrigerator.
Yields 24 servings.
A gentleman is one who uses a butter knife when dining alone.
7/1/10
Everyone loves chicken cooked on the grill, so here are
three possibilities for summer entertaining.
Grilled brushetta chicken
4 small boneless skinless chicken breast halves
1/4 C sun-dried tomato dressing, divided
1 tomato, finely chopped
1/2 C shredded mozzarella cheese
1/4 C chopped fresh basil
Heat grill to medium heat. Cover half grill grate with sheet of
heavy-duty foil. Place chicken in large resealable plastic bag. Add 2
TBS. dressing; seal bag. Turn bag over several times to evenly
coat chicken with dressing. Refrigerate 10 min. Remove chicken from
bag; discard bag and dressing. Place chicken on uncovered side of
grill; cover with lid. Grill 6 min.
Meanwhile, combine remaining dressing, tomatoes, cheese and
basil. Turn chicken over; place on foil. Top with tomato mixture.
Grill, covered, 8 min. or until chicken is 165 degrees.
Teriyaki grilled chicken
1/3 C soy sauce
1/4 C canola oil
2 green onions, thinly sliced
2 TBS. plus 1 1/2 tsp. honey
2 TBS. sherry or chicken broth
2 garlic cloves, minced
1 tsp. minced fresh ginger root
6 bone-in chicken breast halves
In a large resealable plastic bag, combine first seven
ingredients; add chicken. Seal bag and turn to coat; refrigerate
for at least 5 hours. Drain and discard marinade. Prepare grill for
indirect heat, using a drip pan. Place chicken skin side down on
grill rack. Grill, covered, over indirect medium heat for 40 to 50
minutes or until a meat thermometer reaches 170 degrees.
Spicy grilled chicken
2/3 C honey
1 (1.25 oz.) pkg. taco or chili seasoning mix
2 TBS. white wine vinegar
1 1/2 TBS. finely grated orange rind
2 TBS. orange juice
3 green onions, minced
2 garlic cloves, minced
2 TBS. minced fresh rosemary leaves
6 boneless, skinless chicken breasts, rinsed and patted dry
Combine honey, taco seasoning mix, vinegar, orange rind,
orange juice, green onions, garlic and rosemary in a shallow dish;
mix well. Add chicken and turn several times to coat. Cover with
plastic wrap and refrigerate 8 hours or overnight. Remove chicken;
discard marinade. Prepare grill. Grill chicken, covered with grill
lid 6 minutes on each side or until no longer pink in center.
Serves 6.
A wedding anniversary is a celebration of love, trust,
partnership, tolerance and tenacity. The order varies for any given
year period.
6/24/10
Some of the best desserts have warm fruit in them . Here
are several to try.
Raspberry cream coffee cake
nonstick cooking spray
1 1/4 C all-purpose flour
1 1/4 tsp. baking powder
1 tsp. finely shredded lemon or orange peel
1/4 tsp. baking soda
1/4 tsp. salt
3/4 C granulated sugar
3 TBS. butter or margarine, softened
1/4 C refrigerated or frozen egg product, thawed
1 tsp. vanilla
1/2 C buttermilk
2 oz. reduced-fat cream cheese, softened
1/4 C granulated sugar
2 TBS. refrigerated or frozen egg product, thawed
1 C raspberries or thinly sliced apricots or nectarines
extra raspberries or thinly sliced apricots or nectarines
(optional)sifted powdered sugar Lightly coat a 9x11/2-inch round baking
pan with cooking spray; set aside. In a medium bowl stir together
flour, baking powder, lemon peel, baking soda, and salt. Set
aside. In a medium mixing bowl beat 3/4 cup granulated sugar and
butter with an electric mixer on medium to high speed until
combined. Add 1/4 cup egg product and vanilla. Beat on low to
medium speed for 1 minute. Alternately add flour mixture and
buttermilk to egg mixture, beating just until combined after each
addition. Pour into prepared pan.In a small mixing bowl, beat cream
cheese and 1/4 cup granulated sugar on medium to high speed until
combined. Add 2 tablespoons egg product. Beat until combined.
Arrange 1 cup raspberries over batter in pan. Pour cream cheese
mixture over all. Bake in a 375 degree oven for 30 to 35 minutes
or until a wooden toothpick inserted near center comes out clean.
Cool slightly on wire rack. Serve warm. If desired, top with
additional fruit. Sprinkle with powdered sugar. Makes 10 servings.
Berry pudding cake
nonstick cooking spray
2 eggs
1/4 C sugar
1 tsp. vanilla
dash salt
1 C fat-free milk
/2 C all-purpose flour
1/2 tsp. baking powder
3 C assorted fresh berries (such as raspberries, blueberries,
and/or sliced strawberries) Preheat oven to 400 degree. Lightly
coat six 6-oz. individual quiche
dishes with nonstick cooking spray. Arrange in a 15x10x1-inch
baking pan; set aside. In a medium bowl, combine eggs, granulated
sugar, vanilla, and salt; whisk until light and frothy. Whisk in
milk until combined. Add flour and baking powder; whisk until
smooth. Divide berries among prepared quiche dishes. Pour batter
over berries. (Batter will not cover berries completely.) Bake
about 20 minutes or until puffed and golden brown. Serve warm. If
desired, sift powdered
sugar over each serving. Makes 6 servings.
Frozen berry-orange bombe
3 C strawberry or raspberry sorbet, softened
2 C low-fat or light chocolate ice cream
1 TBS. orange liqueur or orange juice
2 C fresh raspberries, blueberries, blackberries, and/or strawberries
fresh mint sprigs (optional)
Line a 2-qt. bowl with plastic wrap. Press sorbet on bottom and
two-thirds up the sides of the bowl to form a shell. Cover and freeze
at least 1 hour. Soften chocolate ice cream. Gently stir in
orange liqueur or orange juice. Spoon into the center of the
sorbet shell, pressing down to remove air bubbles. Cover and
freeze for at least 4 hours. Unmold frozen mixture. Remove plastic
wrap. Serve with berries. If desired, garnish with mint. Makes 10
servings.
Its what guests say after the party that counts.
6/17/10
This week we are back to desserts. These are for the grill, perfect for
summer!
Grilled cherry delight
1/2 C granulated sugar
2 TBS. cornstarch
6 C fresh or frozen unsweetened pitted tart red cherries
1/4 tsp. almond extract
1/2 of 8-oz. pkg. cream cheese, softened
2 TBS. packed brown sugar
1 TBS. lemon juice
1/2 of 10.75-oz. loaf frozen pound cake, thawed and coarsely crumbled
2 TBS. butter, melted
In a large saucepan, combine granulated sugar and cornstarch; stir in
cherries. Cook and stir over medium heat until thickened and bubbly.
Remove from heat and stir in almond extract.
In a small bowl, beat together cream cheese, brown sugar, and lemon
juice with an electric mixer on low to medium speed until smooth.
Spoon about half of fruit mixture into a 2-quart disposable foil pan.
Dollop cream cheese mixture over fruit mixture in foil pan. Spoon
remaining fruit mixture over cream cheese mixture. Cover pan tightly
with foil.
Place foil pan on rack in center of grill. Cover; grill for 15 minutes.
Uncover pan. Sprinkle top of fruit mixture with cake pieces and drizzle
with butter. Keep pan uncovered. Cover grill; grill for 10 minutes more.
(For a gas grill, preheat grill. Reduce heat to medium. Adjust for
indirect cooking. Place foil pan on grill rack over burner that is off.
Grill as above.) Cool on wire rack for 30 minutes. Serve warm. Makes 6
servings.
---
Grilled strawberry and limoncello sorbet
2 C granulated sugar
2 C water
1 TBS. finely shredded lemon peel
1 1/2 C lemon juice
2 TBS. limoncello
48 medium strawberries
1 C powdered sugar
For sorbet: In a medium saucepan, combine granulated sugar and the
water. Bring to boiling, stirring until sugar is dissolved. Stir in
lemon peel, lemon juice, and limoncello. Cover and chill.
Transfer mixture to a 2- to 4-quart ice cream freezer; freeze according
to the manufacturer's directions. Transfer sorbet to a non-metallic
freezer container. Cover and freeze for 8 to 24 hours or until firm.
On 16 6-inch skewers, thread strawberries, leaving 1/4 inch between
pieces. (If using wooden skewers, soak them in water for at least 30
minutes before grilling.) Dip strawberries into powdered sugar, turning
to coat. For a charcoal grill, place strawberry skewers on greased rack
of an uncovered grill directly over medium-low coals. Grill about 6
minutes or until strawberries are heated through, turning frequently to
heat evenly. (For a gas grill, preheat grill. Reduce heat to medium-low.
Place strawberry skewers on grill rack over heat. Cover and grill as
above.) Serve strawberries with sorbet. Makes 8 servings.
---
Grilled bananas Suzette
2 medium ripe, yet firm, bananas
3 TBS. sugar
2 TBS. orange liqueur
2 TBS. orange juice
1 TBS. butter
1/8 tsp. ground nutmeg
1/2 of 10 3/4-oz. pkg. frozen pound cake, thawed and cut into 4 slices
shredded orange peel (optional)
ground nutmeg (optional)
Peel bananas; bias-slice each banana into 8 pieces. Preheat a heavy
8-inch skillet on rack of an uncovered grill directly over medium heat
for 2 minutes. Add sugar, liqueur, juice, and butter. Cook about 1
minute or until butter is melted and sugar begins to dissolve. Add
bananas and cook about 4 minutes more or just until bananas are tender,
stirring once. Stir in nutmeg. Set skillet to side of grill rack. Add
pound cake slices to grill rack; grill cake about 1 minute or until
golden brown, turning once halfway through cooking.
To serve, spoon bananas and sauce over pound cake slices. If desired,
garnish with shredded orange peel and additional nutmeg. Makes 4
servings.
Note: Heat from grill will blacken outside of skillet, so use cast-iron
or old skillet.
---
"Etiquette is getting sleepy in company and not showing it!"
6/10/10
This week were dealing with the sunny,
beautiful, tart lemon. These are all lemon desserts, perfect for
the warm summertime.
Lemon blueberry pizza
1 pkg. (18 oz.) refrigerated sugar cookie dough
1 pkg. (8 oz.) cream cheese, softened
2 TBS sugar
1 carton (6 oz.) lemon yogurt
2 C fresh blueberries
Press cookie dough onto an ungreased 12-inch pizza pan. Bake at
350 degrees for 12 to 15 minutes or until golden brown. Cool on a wire
rack.
In a small bowl, beat cream cheese and sugar until smooth. Stir
in yogurt. Spread over crust to within 1/2 inch of edges. Sprinkle
with blueberries. Cut into wedges. Refrigerate leftovers. Yields
eight servings.
Lemon tea bread
1/4 C butter, softened
1/2 C sugar
1 egg
1/2 tsp. grated lemon peel
3/4 C all purpose flour
1/2 tsp. baking powder
dash salt
1/4 C 2% milk
Lemon glaze
1 TBS lemon juice
2 TBS confectioners sugar
In a small bowl, cream butter and sugar. Add egg and lemon
peel, beat well. Combine flour, baking powder and salt; add to
creamed mixture alternately with milk.
Transfer to a 5 3/4-inch x 3-inch loaf pan coated with
cooking spray. Bake at 350 degrees for 40 to 45 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack. Combine glaze
ingredients; drizzle glaze over warm bread.
Lemonade dessert
1 1/2 C flour
3/4 C packed brown sugar
3/4 C cold butter
3/4 C chopped pecans
1/2 gallon vanilla ice cream, softened
1 can (12 oz.) frozen pink lemonade concentrate, thawed
In a small bowl, combine flour and brown sugar. Cut in butter
until crumbly. Stir in pecans. Spread in a single layer into a
greased 15x10x1 baking pan. Bake at 375 degrees for 9 to 12 minutes
or until golden brown, stirring once. Cool on a wire rack for 10
minutes.
In a large bowl, beat ice cream and lemonade until
blended. Sprinkle half of crumbles into a greased 13x9 dish. Spread
with ice cream mixture. Sprinkle with remaining crumbles. Cover and
freeze overnight. Remove dessert from freezer 15 minutes before
serving.
Makes 12 to 15 servings.
Scientists tell us we are what we eat. Nuts must be more common
in diets and then we thought.
6/3/10
Its salad time and here are three recipes
that will compliment any outdoor party.
Asparagus and cucumber salad
1 lb. fresh asparagus, trimmed, cut into 1-inch lengths
1 TBS. water
1/2 C mayonnaise
2 TBS. grated Parmesan cheese
2 tsp. dill weed
1/4 tsp. black pepper
1 small cucumber, quartered lengthwise, sliced
Place asparagus in microwaveable casserole dish. Add water;
cover with lid. Microwave on high 3 to 5 min. or until asparagus is
crisp-tender; drain. Rinse with cold water; drain. Mix next 4
ingredients in large bowl. Add asparagus and cucumbers; toss to
coat. Refrigerate 1 hour.
Steakhouse potato salad
3 lbs. small red potatoes (about 9), quartered
1/2 C water
1/2 C Miracle Whip dressing
1/4 C ranch dressing
6 slices of bacon, cooked, crumbled
1 C shredded cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2-qt. microwaveable dish. Add water; cover
with lid. Microwave on high 12 to 15 min. or just until potatoes
are tender; drain. Place in large bowl. Refrigerate 1 hour or
until completely cooled. Mix dressings. Add to potatoes with
remaining ingredients; mix lightly.
Pasta and veggie salad
1 pkg. (16 oz.) bow-tie pasta
2 C broccoli florets
1 each red onion and red pepper, chopped
1 C halved cherry tomatoes
1 bottle (8 oz.) Sun-Dried Tomato Dressing
1/2 C grated Parmesan cheese
Cook pasta as directed on package, omitting salt and adding
broccoli to boiling water for the last 3 min. Drain; rinse under
cold running water. Place in large bowl. Add all remaining
ingredients except cheese; mix lightly. Refrigerate 1 hour. Stir
gently before serving; top with cheese.
Happiness is like potato salad when shared with others, its
a picnic.
5/27/10
This is soup week. I hope you enjoy these
recipes.
Vegetable beef soup
5 lbs. chuck roast, in one piece
3 (15 oz.) cans beef broth
2 cloves fresh garlic, chopped
salt and pepper to taste
4 potatoes quartered and then cut in half
1 lb. fresh green beans, cut in half
5 ears fresh corn, kernels removed from husks
1 large bag frozen peas
3 bunches fresh carrots, diced
2 (16 oz.) cans diced tomatoes
1 large red onion, diced
In slow cooker, simmer roast, two cans of beef broth, garlic and
salt and pepper on low all night. Add third can of broth, diced
tomatoes and vegetables and continue cooking on low for another 4
hours to meld flavors. Season to taste and serve.
Pretty pink borscht
2 lbs. beets scrubbed with tops cut off (but not too close to
the beet or it will bleed)
1 lemon
6 TBS. sugar
1 tsp. salt
1 C sour cream
Bring to a boil 5 cups of water. Cook beats until tender when
pierced with a fork. Drain and reserve liquid (if cooking water is
slightly dirty, strain through a cheesecloth). Blanch in cold water
and peel. Chop in a food processor. Return beets to liquid. Add
juice of lemon, sugar, salt and sour cream. Chill in refrigerator.
Garnish with dill.
Artichoke sausage soup
12 oz. Italian sausage
2 (14 oz.) cans artichoke hearts
2 (28 oz.) cans diced Italian seasoned tomatoes
3/4 C water
1/2 tsp. Italian seasoning
1/2 tsp. basil
Brown sausage, drain fat. Cut hearts into bite-sized pieces and
add to sausage. Add remaining ingredients and bring to a boil,
then reduce heat and simmer for 10 minutes. Can be made in advance
and actually tastes better with time for flavors to blend.
A wise husband buys his wife fine china so she wont trust him
to wash the dishes.
5/20/10
Heres all you need for a quick
summer meal, especially the dessert. You may know thats my
favorite part!
Mediterranean dip
1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) 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.
Tomato basil pasta and shrimp
3 C bow-tie pasta, uncooked
1/4 C Sun-dried tomato dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 C fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) Neufchatel cheese, cubed
2 C grape tomatoes
1/2 C shredded Parmesan cheese
8 fresh basil leaves, cut into strips
Cook pasta as directed on package. Meanwhile, heat 2 TBS. dressing
in large skillet on medium heat. Add shrimp; cook and stir 2 to 3
min. or until shrimp turn pink. Use slotted spoon to remove shrimp
from skillet; cover to keep warm. Discard any drippings in skillet.
Add remaining dressing, broth and seasonings to skillet; cook 2
min. or until heated through. Add Neufchatel; cook and stir 2 to 3
min. or until melted. Stir in tomatoes; cook 1 min.
Drain pasta. Add to ingredients in skillet. Stir in Parmesan and
half the basil; top with shrimp and remaining basil. Serve.
Mojito freeze
1 C finely crushed pretzels
1/4 C (1/2 stick) butter, melted
1 pkg. (8 oz.) cream cheese, softened
2/3 C sugar
Zest and juice from 1 large lime
2 TBS. finely chopped fresh mint
2 C thawed Cool Whip topping, divided
Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined
9-inch round pan. Freeze until ready to use. Beat cream
cheese, sugar, Zest, juice and mint with mixer until well blended.
Whisk in 1 1/2 cups Cool Whip; spoon over crust. Freeze 4 hours and
serve topped with remaining Cool Whip.
Childhood is that wonderful period when all you have to do to
lose weight is take a bath!
5/13/10
The members of Alpha Delta Kappa teachers
sorority invited me to attend a recent meeting at which they
prepared appetizers and desserts (which we ate) and they shared all
recipes with me. Is this a job great or what? Now Im going to
share a few more of those recipes with you.
From Florence Allen:
Drunken meatballs
1 12 oz. beer or 12 oz. grape jelly
12 oz. ketchup
1 1/2 lb. ground round beef
Roll ground beef into 1-inch size meatballs and set aside.
Boil together beer and ketchup. Add meatballs and simmer for 1
hour. You may serve or they can be refrigerated and reheated.
From Kim Kinsey:
Worlds best chocolate chip cookies
3/4 C sugar
1 C brown sugar
1 C butter
1 TBS. vanilla
2 eggs, slightly beaten
3 C flour
3/4 tsp. baking soda
3/4 tsp. salt
3 C semisweet chocolate chips or Reeses pieces
1 C chopped nuts, optional
Preheat oven to 350 degrees. In a large bowl, combine white and
brown sugars. Add butter and cream together with sugars. Add
vanilla and eggs, mixing well.
In a separate bowl, sift flour, baking soda and salt together.
Add dry mixture to creamed mixture. Mix well; dough will be stiff.
Add chocolate chips or Reeses pieces. Add nuts, if desired.
Line cookie sheets with baking parchment or wax paper. Using a
small ice cream scoop, drop dough onto cookie sheets. Bake 10-12
minutes. Remove from oven and cool on wire racks. Yields 2-3 dozen.
From Heather Dick:
Buffalo chicken dip
1/2 to 1 C Franks hot sauce
1 8 oz. cream cheese
1 C cooked, diced or shredded chicken
1/2 C sharp cheddar cheese
1/4 C Roquefort cheese, crumbled
1/2 C bottled ranch salad dressing
Soften cream cheese with hot sauce in microwave before adding
other ingredients. Mix all together and scoop into pie plate. Bake
at 350 degrees for 20-25 minutes. Serve with scooper type chip. It
can be very hot and spicy depending on how much hot sauce used.
The worst thing about accidents in the kitchen is that you
usually have to eat them.
5/6/10
Sometimes this job really has great advantages
and here is an example. I was invited to attend a meeting of Alpha
Delta Kappa teachers sorority where I saw many retired teachers
from Marysville schools and met several teachers who had retired
from other schools. Their theme for the meeting was recipes, so
they invited me to enjoy some of their appetizers and desserts plus
they shared the recipes with me. Of course everything was
wonderful! Here are just a few of them.
This is from Susan Coder.
Apple pudding dessert
1 box instant butterscotch pudding, sugarfree, fat-free
1 container Cool Whip lite
1 medium can crushed pineapple, drained
4 apples, cut up
Mix dry pudding and Cool Whip. Add other ingredients. Chill
before serving.
Betty Shipp shared this one.
Lemon cake
1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. instant lemon pudding mix
1 3/4 C water
3 egg whites
3 1/4 C cold skim milk
1/2 tsp. lemon extract
1 pkg. instant sugarfree vanilla pudding mix
1 carton (8 oz.) frozen light whipped topping, thawed
In a mixing bowl, combine dry cake mix, lemon pudding mix, water
and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2
baking pan coated with nonstick cooking spray. Bake at 350 degrees
for 23-28 minutes or until toothpick inserted near the center comes
out clean. Cool.
In a mixing bowl, combine milk, extract and vanilla pudding mix.
Beat on low for 2 minutes. Fold in whipped topping. Spread over
cake and store in refrigerator.
Our hostess for the day, Heather Dick, provides the next recipe.
Buster Bar dessert
1/2 gallon vanilla ice cream
30 Oreo cookies, crushed in processor, divided
1/4 C melted butter
8 oz. jar fudge topping
mini marshmallows
1 1/3 C Spanish peanuts
large container Cool Whip
Soften one-half gallon vanilla ice cream. Crush Oreo cookies in
food processor and mix 1/2 with 1/4 cup melted butter. Press
mixture into a 9x13 pan reserving the other half of crushed Oreos
for the topping. Put softened ice cream on next. Freeze. Then
spread an 8 oz jar of fudge topping over ice cream. Layer mini
marshmallows on top and cover with the Spanish peanuts. Spread
large container of Cool Whip over that and finally sprinkle with
the remainder of Oreo crumbs. Then freeze and serve right out of
the freezer.
More from these ladies next week.
One of the very nicest things about life is the way we
must regularly stop whatever it is we are doing and devote our
attention to eating.
4/29/10
All recipes this week use chicken and are easy
to prepare.
Tomatoes, chicken and feta
1 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 onion, chopped
1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
1/4 C Greek vinaigrette dressing
1 lemon, thinly sliced
1/2 C crumbled feta cheese with basil & tomato
Heat oil in large skillet on medium-high heat. Add chicken
and onions; cover. Cook 10 to 14 min. or until chicken is done
(165ΊF), turning after 6 min. Remove chicken from skillet; cover to
keep warm. Add tomatoes, dressing and lemons to onions in skillet;
cook 4 min. or until heated through, stirring frequently.
Return chicken to skillet. Spoon sauce over chicken. Cook 1 min.
or until chicken is heated through; top with cheese. Serve.
Chicken, cheese and pasta
1 1/2 C multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 C)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 C chicken broth
2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
1 C shredded mozzarella cheese, divided
2 TBS. grated Parmesan cheese
Heat oven to 375 degrees. Cook pasta in large saucepan as directed
on package, adding broccoli for the last 3 min. Meanwhile, heat
large nonstick skillet on medium-high heat. Add chicken; cook 3
min. or until no longer pink, stirring frequently. Stir in broth;
simmer 3 min. or until chicken is done. Add cream cheese; cook and
stir on low heat 1 min. or until cream cheese is melted. Stir in
1/2 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly.
Spoon into 8-inch sq. baking dish; cover. Bake 15 min. or until
heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3
min. or until melted. Let stand 5 min.
Chinese chicken salad
8 C baby spinach leaves
2 C shredded cooked chicken
1 C halved seedless green grapes
1 can (11 oz.) mandarin oranges, drained
1/2 C sliced red onions
1/4 C sliced almonds, toasted
1/3 C light balsamic vinaigrette dressing
Combine all ingredients except dressing in large bowl. Add
dressing; mix lightly. Makes four large servings.
4/22/10
Jeanne Feight is known as a superb salad maker
and I have persuaded her to share three of her favorite salads with us.
When she brings a salad to a party, you know it will be very
special.
Romaine, sourdough croutons and Parmesan cheese
2 heads romaine lettuce
1 garlic clove, finely chopped
extra virgin olive oil
4 thick slices of sourdough bread, cut into one-half inch cubes
lemon-garlic vinaigrette (recipe follows)
8 kalamata olives, pitted and coarsely chopped
1 oz. Parmesan cheese, grated about 1/3 C
pepper
Discard tough outer leaves of romaine and use leaves in hearts,
which should be pale green or yellow and firm. Wash leaves and dry
them in a spinner; wrap loosely in a damp towel and refrigerate.
Preheat oven to 375 degrees. Add garlic to 1 tablespoon olive oil
and toss with cubed bread. Spread cubes on a baking sheet and bake
for 7 to 8 minutes, until golden brown. Set aside to cool. Make
vinaigrette.
When ready to serve salad, place lettuce in a large bowl. Add
olives and toss with vinaigrette, coating all leaves. Add croutons
and Parmesan; toss again. Sprinkle with freshly ground black pepper
and serve. Makes 2 large or 4 small salads.
Lemon-garlic vinaigrette
1/2 tsp. minced lemon zest
3 TBS. fresh lemon juice
1/4 tsp. salt
1 garlic clove, finely chopped
5 TBS. olive oil
Combine everything but oil then whisk it in. Vinaigrette should
be very lemony and bright.
Romaine hearts with avocado, mango and ginger
1 head green romaine lettuce
2 to 3 heads red romaine lettuce
1 ripe mango
zesty ginger vinaigrette (recipe follows)
1 TBS. pine nuts, toasted
1 avocado, peeled and sliced 1/4-inch thick
pepper
Discard bruised outer leaves of green romaine. Use pale
green interleaves, keeping small leaves whole and cutting or
tearing larger ones. Heads of red romaine will be smaller and
somewhat delicate. Cut or tear large leaves, keeping small leaves
whole. Wash lettuce and dry in a spinner. Wrap loosely in damp
towel and refrigerate.
Peel mango with a paring knife; carefully slice fruit off pit in
long sections. Cut sections lengthwise into 1/4-inch slices.
Prepare vinaigrette.
Place remaining leaves in a large bowl and sprinkle with pine
nuts. Pour vinaigrette over and toss lightly, coating all leaves.
Add avocado and mango; gently toss to distribute fruit and coat
with vinaigrette. Sprinkle with freshly ground black pepper and
serve. Makes 2 large or 4 small salads.
Zesty ginger vinaigrette
1/4 tsp. minced lemon zest
1/4 tsp. minced orange zest
2 TBS. fresh lime juice
1 TBS. fresh orange juice
1/4 tsp. salt
1 tsp. grated fresh ginger
3 TBS. olive oil
Combine everything but the zests in a blender jar; blend and
then whisk in the zests.
Greens with apples, pecans and stilton cheese
1 large head escarole
1 small bunch watercress
sherry-shallot vinaigrette (recipe follows)
1 head Belgian endive
1 crisp apple
1/4 C pecans, toasted
1 or 2 oz. stilton cheese, crumbled
pepper
Remove outer leaves of escarole and use tender light green
inner leaves. Use small springs of watercress, discarding stems and
bruised leaves. Wash greens and dry them in a spinner; wrap loosely
in a kitchen towel and refrigerate. Make vinaigrette.
Separate endive leaves. Cut larger ones in half lengthwise. Cut
apple into quarters, remove core and thinly slice. Place greens in
a large bowl with apples, pecans and cheese. Toss with vinaigrette
and sprinkle with freshly ground pepper. Makes 2 large or 4 small
salads.
Sherry-shallot vinaigrette
1 1/2 TBS. sherry vinegar
1 small shallot, finely chopped
1/4 tsp. salt
1/2 C light olive oil
Combine everything but oil, then whisk it in.
4/15/10
This week we are back to my favorite thing
baking and desserts.
Lemon chiffon squares
48 vanilla wafers, divided
3/4 C boiling water
1 pkg. (3 oz.) lemon flavor gelatin
1 1 C ice cubes
1 pkg. (8 oz.) cream cheese, softened
1/4 C sugar
2 tsp. lemon zest
1 tub (8 oz.) Cool Whip topping, thawed, divided
1/3 C raspberry preserves
1 1/2 C fresh fruit
Stand 16 wafers around edge of plastic wrap-lined 8-inch square
pan. Add boiling water to gelatin mix; stir 2 min. until
completely dissolved. Stir in ice until melted. Beat next 3
ingredients in large bowl with mixer until blended. Gradually beat
in gelatin. Whisk in 2 cups Cool Whip. Pour half of gelatin mixture
into prepared pan; cover with 16 wafers. Microwave preserves on
high 15 sec. or until melted; brush onto wafers. Top with remaining
gelatin mixture and wafers.
Refrigerate 4 hours or until firm. Invert dessert onto plate;
top with remaining Cool Whip and fruit.
Easy carrot cake
1 pkg. (2-layer size) spice cake mix
2 C shredded carrots (about 3 large)
1 can (8 oz.) crushed pineapple, drained
1 C chopped pecans, divided
2 pkg. (8 oz. each) cream cheese, softened
2 C powdered sugar
1 tub (8 oz.) Cool Whip topping, thawed
Heat oven to 350 degrees. Prepare cake batter as directed on
package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2
(9-inch) square pans sprayed with cooking spray. Bake 25 to 30 min.
or until toothpick inserted in centers comes out clean. Cool in
pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over;
cool completely.
Meanwhile, beat cream cheese and sugar until well blended. Whisk
in Cool Whip. Stack cake layers on plate, spreading frosting
between layers and on top and sides of cake. Top with remaining
nuts. Keep refrigerated.
Turtle cheesecake
1 1/2 C crushed vanilla wafers (about 50)
3/4 C chopped pecans, divided
1/4 C (1/2 stick) butter, melted
32 caramels
3 TBS. milk
4 pkg. (8 oz. each) cream cheese, softened
1 C sugar
1 C sour cream
4 eggs
1 pkg. (8 squares) semi-sweet chocolate, divided
Heat oven to 325 degrees. Mix wafer crumbs, 1/2 cup nuts and
butter; press onto bottom of 13x9-inch pan. Microwave caramels and
milk in microwaveable bowl on medium 4 to 5 min. or until caramels
are melted and mixture is well blended, stirring every 2 min. Pour
over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar with mixer until blended. Add sour
cream; mix well. Add eggs, 1 at a time, mixing on low speed after
each just until blended. Melt 7 chocolate squares. Stir into cream
cheese batter; pour over caramel layer. Bake 45 to 50 min. or until
center is almost set. Cool completely. Refrigerate 4 hours.
Sprinkle with remaining nuts just before serving. Melt remaining
chocolate square; drizzle over cheesecake.
4/8/10
I hope you enjoy these easy recipes.
The five-minute chocolate mug cake recipe came from Kae Zorman, and the
pistachio candy recipe at the end is another gift from Jeanne Haynes.
Lemon chicken bake
1/4 C Zesty Italian dressing
1/2 C fat-free reduced-sodium chicken broth
1 TBS. honey
1 1/2 lb. bone-in chicken pieces (legs and thighs)
1 lb. new potatoes (about 8), quartered
5 cloves garlic, peeled
1 lemon, cut into 8 wedges
Heat oven to 400 degrees. Mix dressing, broth and honey. Place
chicken,potatoes and garlic in 13x9-inch baking dish; drizzle with
dressing mixture. Add lemons. Bake 45 to 50 min. or until chicken is
done (165 degrees) and potatoes are tender. Serve lemons as a garnish
for the chicken and potatoes.
Five-minute chocolate mug cake
4 TBS. flour
4 TBS. sugar
2 TBS. cocoa
1 egg
3 TBS. milk
3 TBS. oil
3 TBS. chocolate chips (optional)
small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add egg and mix thoroughly.
Pour in milk and oil and mix well. Add chocolate chips (if using) and
vanilla extract, and mix again.
Put mug in microwave and cook for 3 minutes at 1000 watts. The cake will
rise over the top of the mug, but dont be alarmed! Allow to cool a
little, and tip out onto a plate if desired. Eat while still warm.
And why is this the most dangerous cake recipe in the world? Because now
we are all only 5 minutes away from chocolate cake at any time of the
day!
Pistachio candy
Combine:
1 box pistachio instant pudding mix (4 serving size)
1 box (1 lb.) confectioners sugar
Add:
5 TBS. light cream
1/4 C (1/2 stick) butter (softened)
Knead candy with hands until ingredients are thoroughly mixed. Place in
a 9x5x3-inch loaf pan. Let set about 30 minutes. Cut into squares.
4/1/10
Here are three recipes to try right away. You could serve all in
one meal or separately.
Almond-crusted pork loin
vegetable oil spray
6 oz. slivered almonds - 1 1/4 C chopped
2 medium garlic cloves, crushed
salt and pepper to taste
2 egg whites
1 1/2 lbs. boneless pork loin
purchased tomato salsa
Preheat oven to 375 degrees. Line a roasting pan with foil and
place the meat rack on the foil. Spray with vegetable oil spray.
Coarsely grind almonds in a food processor. Mix almonds, garlic and
salt and pepper to taste in a bowl. Set aside.
Whip egg whites to form soft peaks. Remove fat from pork. Roll
pork in egg whites and then in almond mixture. Roll in egg whites
and almond mixture again. Place pork on rack and press any
remaining almonds into pork. Roast 1 hour or until a meat
thermometer reads 160 degrees. Remove from oven and let rest 15
minutes. Slice and serve with tomato salsa.
Bacon and tomato mac n cheese
12 oz. penne pasta
8 slices bacon
2 TBS. butter
1/4 C flour
2 tsp. mustard powder
3 C milk
3 C shredded four-cheese blend
1 1/2 C halved grape tomatoes
1/3 C panko breadcrumbs
Preheat oven to 400 degrees. Coat 2 1/2 quart baking dish
with cooking spray. Cook pasta according to package directions.
Drain; return to pot.
Meanwhile, in large skillet cook bacon over medium heat
until pressed. Drain on paper towels. In drippings in a skillet,
melt butter over medium heat. Whisk in flour and mustard until
smooth, 1 to 2 minutes. Whisk in milk; cook, whisking constantly
until thickened and bubbly about 3 to 5 minutes. Whisk in cheese
until melted and smooth.
Stir cheese sauce into pasta until coated. Crumble 6 slices
bacon; stir into pasta mixture with tomatoes. Transfer to baking
dish. Break remaining 2 slices bacon into 1-inch pieces; sprinkle
over pasta mixture. Sprinkle evenly with bread crumbs. Bake until
golden and bubbly, 5 10 minutes.
Chocolate meringue cookies
2 egg whites
1 tsp. vanilla
1/8 tsp. salt
1/2 C sugar
6 oz. semisweet chocolate morsels
Combine egg whites, vanilla and salt. Beat until stiff but not
dry. Beat in sugar gradually until stiff and satiny. Fold in
chocolate morsels. Drop tablespoons of the batter close together on
greased cookie sheet. Baked in preheated 300 degree oven for 30
minutes.
3/25/10
Jeanne Haynes loves candy and now shares some of her recipes with
us. She said this about the first recipe: My three kids begged to
help me make this for Easter every year. It is for homemade candy
chocolate covered Easter eggs. A neighbor in Springfield
introduced Becky, Shari, and Joel to the candy when visiting at her
house and then I had to learn how to make it. It was a hand-down
many times recipe in her family and I have to admit I still get
hungry for them this time of year.
Candy Easter eggs
8 oz. cream cheese
2 boxes confectioners sugar
1 lb. butter
1 tsp. vanilla
melted chocolate for candy making
Place in bowl cream cheese, butter, vanilla at room
temperature. Mix in sugar a little at a time, knead like bread,
shape like eggs and coat with chocolate. Store in refrigerator.
School girl caramels
1 C sugar
1 C light corn syrup
1 C light cream
1/4 C butter
Combine all ingredients in 2-qt. heavy saucepan. Stir over
medium heat until sugar is dissolved and mixture starts to boil.
Reduce heat and cook at a fairly low, steady boil, stirring
occasionally until mixture reaches 240 degrees. Then stir
constantly and vigorously to prevent scorching until mixture
reaches the firm ball stage 246-248 degrees.
Remove from heat at once and pour into a lightly buttered
8-inch square pan. Let cool about 1 hour, or until candy starts to
become firm. Then score in strips about 3/4 of an inch wide. When
cool and firm, remove strips from pan, one at a time; lay on
cutting board and with a very sharp knife, cut in 9 even-sized
pieces. Makes 1 1/4 pounds.
White taffy
2 C sugar
1/2 C corn syrup
1/2 C water
1/4 tsp. cream of tartar
1 tsp. vanilla
Combine sugar, corn syrup, water, and cream of tartar. Place
over heat, stir until sugar dissolves. Cook without stirring to
very hard-ball stage (265 degrees). Remove from heat; add vanilla. Pour
onto greased platter. When cool enough to handle, pull until taffy
is snow white and porous. Twist into ropes. Cut with scissors or
cool and break in pieces. Makes 2 dozen pieces.
3/18/10
Heres everything you need for an easy supper and great
entertaining.
Famous beer cheese dip
1 pkg. (8 oz.) cream cheese, softened
1/4 C ranch dressing
1 C shredded cheddar cheese
1/4 C beer
2 green onions, chopped
Beat cream cheese and dressing in medium bowl with mixer until
well blended. Stir in remaining ingredients. Refrigerate several
hours or until chilled. Serve with your favorite crackers.
Shrimp tortellini
1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 C Roasted Red Pepper Italian with Parmesan dressing
2 cloves garlic, minced
1 can (14 1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 C chopped fresh basil
2 TBS. grated Parmesan cheese
Cook pasta in large saucepan as directed on package. Drain
in colander; set aside. Heat dressing in same pan on medium-high
heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well.
Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or
until spinach is wilted, stirring occasionally. Stir in pasta and
basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened,
stirring occasionally. Serve topped with cheese.
Lemon and blueberries
40 Nilla Wafers, crushed (about 1 1/2 C)
1 C plus 3 TBS. sugar, divided
3 TBS. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
2 TBS. flour
1 C sour cream
4 eggs
1 pkg. (3.4 oz.) lemon flavor instant pudding
1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
2 C thawed Cool Whip topping
Heat oven to 325 degrees. Mix wafer crumbs, 3 TBS. sugar and
butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream
cheese, remaining sugar and flour 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. Stir in dry
pudding mix until well blended. Gently stir in 1 cup berries.
Bake 1 hour or until almost set. (Center will still be jiggly.)
Cool completely. Refrigerate 4 hours. Top cheesecake with Cool Whip
and remaining berries just before serving.
3/11/10
These are recipes that are meant to get us through the rest of
the winter. Well be cooking out on the grill soon.
Chicken pot pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 C Italian dressing
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
2 TBS. flour
1/2 C fat-free reduced-sodium chicken broth
3 C frozen mixed vegetables (peas, carrots, corn, green
beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
Heat oven to 375 degrees. Cook chicken in dressing in large
skillet on medium heat 2 min. Add cream cheese; cook and stir 3 to
5 min. or until melted. Stir in flour until well blended. Add broth
and vegetables; stir. Simmer 5 min. Pour into 10-inch deep-dish
pie plate; cover with pie crust. Seal and flute edge. Cut slits in
crust to permit steam to escape. Bake 30 min. or until golden
brown.
Baked salmon
4 salmon fillets (1 lb.)
2 C chopped fresh spinach leaves
1 C sliced fresh mushrooms
1 tomato, chopped
1/3 C Sun-dried tomato dressing
Heat oven to 375 degrees. Place fish fillets, skin-sides down,
in 13x9-inch baking dish sprayed with cooking spray. Combine
remaining ingredients; spoon over fish. Bake 20 to 25 min. or until
fish flakes easily with fork. Can be served with hot cooked rice.
Very special peanut butter cookies
1 C creamy peanut butter
1/2 C sugar
1 egg
4 squares semi-sweet chocolate
1/2 C finely chopped cocktail peanuts
Heat oven to 325 degrees. Mix peanut butter, sugar and egg until
well blended. Refrigerate 30 min. Roll into 18 balls. Place, 3
inches apart, on baking sheet. Flatten each ball in criss-cross
pattern with fork. Bake 18 to 20 min. or until lightly browned.
Cool 5 min. Remove from baking sheet to wire rack; cool completely.
Melt chocolate as directed on package. Dip ends of cookies
in chocolate; gently shake off excess. Coat with chopped nuts;
place on parchment or waxed paper-covered baking sheet. Refrigerate
until chocolate is firm.
3/4/10
The first two recipes are from Jody Streng, a friend and
excellent cook. She has included some comments with each.
British flapjacks
1/2 C (1 stick) butter, cut into 8 pieces
1/2 C (packed) light brown sugar
1/4 C *golden syrup (or Maple syrup)
2 1/3 C quick-cooking oatmeal (do not use instant or old-fashioned)
pinch of salt
Preheat oven to 350 degrees. Butter 8x8x2-inch metal baking
pan. Combine first 3 ingredients in heavy medium saucepan. Stir
constantly over medium heat until butter melts and sugar is
dissolved. Remove from heat. Add oats and salt. Stir until coated.
Spread mixture evenly into prepared pan.
Bake approx. 25 minutes until top is golden brown. Will be
browner around edges. Cool in pan, on rack, for five minutes. Cut
into 4 squares; cut each into 4 triangles. Mixture will be soft.
Cool completely in pan.
*Jody: golden syrup is a syrup popular in Great Britain and
is available in some specialty food stores. I used real Maple
syrup.
___
More than 20 years ago I clipped this recipe from an area
newspaper. It had been submitted by Karin Berry, Westerville, for
Mrs. Murphy. I have made the cake numerous times and it is
delicious.
7-Up pound cake
2 sticks (1 C) margarine
1/2 C vegetable shortening
2 C granulated sugar
5 eggs
3 C all-purpose flour, sifted
1 C 7-Up
1 tsp. lemon or vanilla flavoring
1 tsp. butter flavoring
Preheat oven to 325 degrees. All ingredients should be at
room temperature. Cream margarine and shortening with sugar. Add
eggs, one at a time, beating well after each addition. Add flour
alternately with 7-Up and flavorings. Bake in a 10-inch greased
tube pan in a 325 degree oven for about 1 hour and 10 minutes or
until cake tests done.
___
Applesauce cake
3/4 C (1 1/2 sticks) butter, softened, divided
1 pkg. (2-layer size) spice cake mix
3 eggs
1 1/3 C applesauce
2/3 C finely chopped crystallized ginger, divided
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
1 tsp. ground ginger
2 C powdered sugar
Heat oven to 350 degrees. Beat 1/2 cup butter, cake mix, eggs
and applesauce with mixer 2 min. or until well blended. Stir in 1/2
cup chopped ginger. Pour into 13x9-inch baking dish sprayed with
cooking spray.
Bake 45 to 50 min. or until toothpick inserted in center comes
out clean. Cool completely. Beat cream cheese and remaining butter
in large bowl with mixer until well blended. Add vanilla and
ground ginger; mix well. Gradually beat in powdered sugar. Spread
onto cake. Garnish with remaining chopped ginger. Keep
refrigerated.
Variation Cake can be baked in 12-cup fluted tube pan or
10-inch tube pan instead of the 13x9-inch baking dish, reducing the
baking time to 35 to 45 min. or until toothpick inserted near
center comes out clean. Cool cake in pan 10 min. Invert onto wire
rack; remove pan. Cool cake completely. Frost as directed.
2/25/10
Its still winter, so here are more comfort food recipes.
Bacon and tomato mac n cheese
12 oz. penne pasta
8 slices bacon
2 TBS. butter
1/4 C flour
2 tsp. mustard powder
3 C milk
3 C shredded four cheese blend
1/2 C halved, grape style tomatoes
1/3 C panko bread crumbs
Preheat oven to 400 degrees. Coat 2 1/2 qt. baking dish with
cooking spray. Cook pasta according to package directions. Drain;
return to pot. Meanwhile, in large skillet, cook bacon over medium
heat until crisp, 6 to 8 minutes; drain on paper towels. In
drippings in skillet, melt butter over medium heat. Whisk in flour
and mustard until smooth, 1 to 2 minutes. Whisk in milk; cook,
whisking constantly until thickened and bubbly, 3 to 5 minutes.
Whisk in cheese until melted and smooth.
Stir cheese sauce into pasta until coated. Crumble six slices
bacon; stir into pasta mixture with tomatoes. Transfer to baking
dish. Break remaining two slices bacon into 1-inch pieces; sprinkle
over pasta mixture. Sprinkle evenly with bread crumbs. Bake until
golden and bubbly, 5 to 10 minutes.
Chicken and broccoli alfredo
1/2 pkg. (8 oz.) linguine or spaghetti
1 C fresh or frozen broccoli flowerets
2 TBS. butter
1 lb. boneless chicken breasts, cubed
1 can cream of mushroom soup
1/2 C milk
1/2 C grated parmesan cheese
1/4 tsp. butter
Cook pasta according to package directions. Add broccoli for last
4 minutes of cooking time. Drain. Heat butter in skillet. Add
chicken and cook until browned, stirring often. Add soup, milk,
cheese, pepper and linguine mixture and heat through. Serve with
additional parmesan cheese. Serves 4.
Meatloaf with vegetables
1/4 C celery, diced
1/8 C green pepper, diced
1/8 C red pepper, diced
2 TBS. red onion, diced
3 TBS. carrots, sliced about 1/8 inch thick
1/4 C green onions, minced
2 tsp. garlic, minced
1/4 tsp. dried thyme
2 eggs
1/3 C ketchup
1 tsp. Tabasco sauce
2 lbs. ground beef
1 3/4 C panko bread crumbs
1 TBS. vegetable oil
Combine all vegetables and thyme in a mixing bowl and set aside. In
a separate bowl, combine eggs, ketchup and Tabasco and stir
together. Set aside. Place half of ground beef into a large mixing
bowl, add half of vegetable mixture and half of panko bread crumbs
and mix. Add remaining beef, vegetable mixture and egg mixture and
fold until fully combined.
Lightly oil 9x5-inch loaf pan. Add meatloaf mixture and pack
tightly to fill pan. Cook at 350 degrees for 35 to 45 minutes.
Serves 8.
2/18/10
OK, the weather is terrible and we need soup. Here are three
choices that should warm all of you up.
Baked potato soup
4 baking potatoes
2/3 C flour
6 C milk
1 C shredded, extra sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. ground black pepper
1 C sour cream
3/4 C chopped green onions, divided
6 bacon or turkey bacon slices, cooked and crumbled
cracked black pepper - optional
Preheat oven to 400 degrees. Pierce potato with a fork; bake at
400 for 1 hour or until tender. Cool. Peel potatoes; coarsely
mash. Lightly spoon flour into dry measuring cups; level with a
knife. Place flour in large Dutch oven; gradually add milk,
stirring with a whisk until blended. Cook over medium heat until
thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup
cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts.
Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10
minutes or until thoroughly heated. Do not boil. Ladle 1/2 cup soup
into each of eight bowls. Sprinkle each serving with 1/2 teaspoon
cheese, 1 1/2 teaspoon onions, and about 1 tablespoon bacon or
turkey bacon. Garnish with cracked pepper if desired.
___
Creamy corn soup with ham
2 cans creamed corn (14 1/2 oz. each)
2 C chicken broth
2 TBS. dry sherry, rice wine or white wine
1 TBS. salt
1/4 C chopped ham, cooked crab meat, salmon or shrimp
1 TBS. Asian sesame oil
3 TBS. finely chopped green onion
In medium saucepan, bring creamed corn and chicken stock to
gentle boil. Stir in sherry and salt; add ham. Cook 1 minute,
stirring once or twice, until soup is steaming hot and everything
is combined. Remove from heat; stir in sesame oil and green onion.
If you would like a thicker soup, just mix 2 teaspoons cornstarch
into 2 tablespoons cold water and stir into bubbling soup to
thicken before taking it off the heat. Serve warm or hot. Serves 4.
___
Tex-Mex chili
3 lbs. beef stew meat
1 TBS. canola oil
3 garlic cloves, minced
3 cans (16 oz. each) kidney beans, rinsed and drained
3 cans (15 oz. each) tomato sauce
1 can ( 14 1/2 oz.) diced tomatoes, undrained
1 C water
1 can (6 oz.) tomato paste
3/4 C salsa verde
1 envelope chili seasoning
2 tsp. dried minced onion
1 tsp. chili powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. Cayenne pepper
shredded cheddar cheese and minced fresh cilantro
In a large skillet, brown beef in oil in batches. Add garlic to
pan; cook and stir for 1 minute. Transfer to a six-qt. slow cooker.
Stir in remaining ingredients. Cover and cook on low for 6 to 8
hours or until meat is tender. Garnish each serving with cheese and
cilantro.
2/11/10
Here are two chicken recipes and a fantastic dessert to serve
with either one.
Chicken carbonara
1/4 C roasted peppers
6 slices smoked bacon
1 lb. boneless chicken tenders
1/2 tsp. seasoned salt
1/4 C pre sliced green onions, divided
8 oz. fettucine pasta
1 15 oz. jar Alfredo sauce
Bring water to a boil for pasta. Coarsely chop red peppers and
cut bacon into bite size pieces. Cut chicken into 1-inch chunks
and sprinkle with seasoned salt. Preheat large sautι pan on medium
high 3 minutes. Place bacon and 2 tablespoons green onions in pan;
cook and stir 5 minutes or until bacon begins to brown.
Cook pasta following package instructions. Add chicken to bacon;
cook and stir 4 to 5 minutes or until chicken measures 165 degrees
inside. Reduce heat on chicken to low. Stir in Alfredo sauce, red
peppers, and 2 tablespoons green onions. Cover and cook 5 minutes
or until heated. Drain pasta; stir into chicken and serve.
Chicken and feta dinner
4 boneless skinless chicken breasts
3 TBS. olive oil, plus more for drizzling
1 lemon
6 oz. fresh green beans
3 oz. broccolini
1/2 C feta cheese, crumbled
12 tiny (grape style) tomatoes
1 avocado, sliced
Janes Crazy Mixed Up Salt
Pound chicken breasts to about 1/4 inch thick then broil (on
top rack) chicken with dash of olive oil and lemon slices on top
for about 5 minutes. Turn chicken halfway through and squeeze lemon
juice over chicken. Cook for about five more minutes. While chicken
is cooking, bake green beans and broccolini (on cookie sheet) in 2
TBS. olive oil and Janes salt for about 15 mins. at 350 degrees.
Remove from oven and toss them into a bowl with tablespoon of olive
oil, crumbled feta and tomatoes, chopped. You want green beans
and broccolini to be warm when you do this to melt cheese slightly.
Slice avocado and add in. When chicken is done, cut into pieces and
toss with vegetable mixture. Serve immediately. Serves four people.
Raspberry meringue
4 egg whites
1/4 tsp. cream of tartar
1 C granulated sugar
1 pkg. (1 oz.) vanilla instant pudding
1 1/2 C cold milk
1 C thawed Cool Whip
2 C fresh raspberries
2 TBS. powdered sugar
Heat oven to 225 degrees F. Beat egg whites and cream of tartar
in medium bowl with mixer on high speed 5 min. or until soft peaks
form. Add granulated sugar, 1 TBS. at a time, beating until stiff
peaks form. Spread into 10-inch circle on parchment-covered baking
sheet, indenting center slightly. Bake 1-1/2 hours. Cool.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2
min. Stir in Cool Whip. Refrigerate 15 min. Place meringue on
plate; fill center with pudding mixture. Top with berries and
powdered sugar.
2/4/10
This week we have three easy recipes, all a little on the
unusual side.
Pecan crusted tilapia
1/2 C pecan pieces
1/2 C bread crumbs
1/4 C flour
1/2 C milk
1 egg
1 1/2 lbs. tilapia fillets
1 tsp. seasoned salt
1/4 C canola oil
Chop pecans finely like coarse bread crumbs; combine with
bread crumbs in medium bowl. Place flour in second medium bowl.
Blend milk and egg together in a third medium bowl. Preheat large
sautι pan on medium 2 minutes. Sprinkle both sides of fish with
seasoned salt. Dip fillets in flour coating both sides then dip
into egg mixture allowing excess to drip off. Finally, dip into
pecan mixture.
Place oil in pan; swirl to coat. Add fish and cook 2 to 3
minutes on each side or until golden. Serve.
Dijon thyme pork
1 TBS. fresh thyme finely chopped
1 pork tenderloin, about 1 lb.
2 TBS. Dijon mustard
1 1/2 TBS. minced garlic
1 TBS. herbed garlic butter
1/4 C dry white wine
1/4 C milk
2 TBS. flour
Remove stems from thyme and chop. Cut pork diagonally into about 8
1-inch thick slices. Then combine in medium bowl, thyme, mustard
and garlic. Add pork slices; press and turn slices to coat. Preheat
large sautι pan on medium 3 minutes. Place butter in pan then add
pork; cook 5 to 6 minutes on each side or until browned and 160
degrees inside.
Combine wine, milk and flour. Add to pork; cook and stir 2 to
3 minutes or until sauce thickens. Serve with pork.
Scalloped potatoes and apples
2 C tart apple slices
1 TBS. herbed garlic butter
1/4 C diced red onions
1 pkg. (20 oz.) refrigerated home style sliced potatoes
2 C milk
2 oz. white cheddar cheese
Preheat large sautι pan on medium. Cut apples into thin slices
and place butter in pan, then add onions. Cook and stir 4 minutes
or until soft. Stir in apples and remaining ingredients except
cheese and cover; cook and stir about 18 minutes or until potatoes
are tender. Shred cheese.
Reduce heat to low and sprinkle cheese on mixture in pan and
cook about 5 minutes or until cheese is melted. Do not stir.
Serve immediately.
1/28/10
Whether it is breakfast for the family or for a group, these
recipes will make the occasion special!
Easy coffee cake
1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tsp. orange zest
1/4 tsp. ground cinnamon
2 Tbs.. butter, melted
1/4 cup cream cheese
1/4 cup powdered sugar
2 tsp. milk
2 Tbs.. chopped toasted pecans
Heat oven to 350 degrees. Separate biscuits; cut into quarters.
Mix dry pudding mix, zest and cinnamon in medium bowl. Add
biscuit pieces; toss to coat. Drizzle with butter; toss lightly.
Place in 9-inch round pan sprayed with cooking spray. Bake 20 min. Cool
5 min.; remove from pan. Microwave cream cheese in small
microwaveable bowl on high 15 sec.; stir in sugar and milk. Drizzle
over cake; top with nuts.
Crustless quiche
5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
Heat oven to 325 degrees. Reserve 2 Tbs.. each onions and
tomatoes. Cook bacon in large skillet until crisp. Remove bacon
from skillet, reserving 1 Tbs.. drippings in skillet. Drain bacon
on paper towels. Add mushrooms to reserved drippings; cook and stir
2 min. or until tender. Remove from heat. Crumble bacon. Add to
skillet with remaining onions and tomatoes; mix well. Beat eggs and
sour cream with whisk until well blended. Pour into greased
13x9-inch baking dish; top with bacon mixture and cheeses.
Bake 30 min. or until center is set. Top with reserved onions
and tomatoes. Let stand 5 min. before cutting to serve.
Yummy fruit tart
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 cup cold milk
1 cup thawed Cool Whip
1 cup quartered fresh strawberries
1 can (11 oz.) mandarin oranges, drained
1 kiwi, peeled, sliced and halved
3 Tbs.. apricot preserves
2 tsp. water
1 square white chocolate, melted
Heat oven to 400 degrees. Unroll pastry on baking sheet. Fold
over edges of pastry to form 1/2-inch rim; press firmly together to
seal. Prick pastry sheet with fork. Bake 10 to 15 min. or until
puffed and golden brown. Cool completely. Place on serving tray.
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in
Cool Whip; spread onto pastry. Arrange fruit over pudding mixture.
Mix preserves and water; brush onto fruit. Drizzle with melted
chocolate. Let stand until chocolate is firm then serve.
1/21/10
The first recipe is from Jeanne
Haynes and you will enjoy her comments at the end.
Hard nut candy
1 C brown sugar
1/4 C vinegar
1/4 C cold water
1/2 TBS vanilla
pinch of salt
nuts of your choice (raw ones are best, like pecans, black
walnuts,
English walnuts, etc.)
Boil first three items together until it spins a thread. Then
add flavoring, salt and pour over nuts in a well greased pie pan.
When hard, break into pieces.
Note: Mom always made this recipe when it was snowing. It was an
old family recipe and if there was snow sort of deep 4 inches or
more outside was a great place to cool this quickly. But keep an
eye on it so animals are not attracted to it. It is still one of my
most favorite winter candies, and great when stuck inside during a
snow storm.
Frances Sanger sent this recipe for fancy beans.
Green bean wraps
1 can whole green beans, drained
bacon slices halved
1/2 stick butter
1/2 C brown sugar
Wrap about 8-10 beans in bacon half slices. Melt butter and sugar
and pour over beans and bacon. Bake 25-30 min. at 350 then broil
for 2 to 3 min.
Sauteed pears
2 TBS butter
4 slices fresh ginger
2 Bosc Pears
1 TBS sugar, granulated or brown
1 TBS pear eau de vie or dark rum
Saute ginger in 1 TBS butter 1-2 min (until aromatic). Peel
and quarter pears lengthwise, core and cut into chunks. Add
remaining butter to skillet and cook pears about 1 min. Sprinkle
with sugar and toss pears to coat. Cook on low heat about 5 min.,
until pears are tender. Add alcohol and increase heat for 30
seconds, stirring constantly. Remove ginger slices before serving.
For darker color and richer flavor, use brown sugar and rum.
1/14/10
The first recipe is from Brandy Moening.
Salmon with lemon sauce
2 C sliced fresh mushrooms
2 TBS. butter
2 TBS. lemon juice
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
4 salmon fillets (6 oz. each)
Sautι mushrooms and butter. Add lemon juice and seasonings.
Place salmon in an 8-in. sq. micro safe dish. Top with mushroom
mixture.
Cover and microwave on high for 6 minutes or until fish flakes
easily with a fork. Let stand 5 minutes before serving.
This recipe is from Becky Swank.
White chili
2 C shredded cooked chicken
1 large jar Great Northern Beans
8 oz. shredded pepper jack cheese
8 oz. salsa (you choose the heat)
1 C water
Mix all ingredients. Simmer in crock pot.
Easy pecan bars
1 pkg. 2 layer white or chocolate cake mix
1/4 C margarine or butter, softened
1 slightly beaten egg
3 eggs
3/4 C packed brown sugar
3/4 C dark corn syrup
1 tsp. vanilla
1 1/4 C coarsely chopped pecans
Lightly grease 13x9x2 pan. Set aside 1 C of the cake mix for filling.
For crust, in large bowl combine remaining cake mix, butter,
slightly beaten egg. Stir with a fork until crumbly. Turn into
prepared pan. With lightly floured hands, press evenly into bottom
to form a crust. Bake at 350 for 12 min.
Meanwhile for filling, in medium mixing bowl combine the 3
eggs, brown sugar, corn syrup and vanilla. Add the 1 C reserved
cake mix, stir with a fork until just blended. Some tiny cake mix
clumps will remain. Spread filling evenly over baked crust.
Sprinkle pecans on top. Bake for 25-30 min or until filling appears
set when pan is gently shaken. Cool completely in pan on rack. Cut
into bars. Cover, chill to store. Makes 48 bars.
1/7/10
These are some of the best
recipes that I received from joining a recipe exchange hope you
enjoy them!
Wheat germ muffins
2/3 C packaged biscuit mix
1/3 C wheat germ
1⁄4 C sugar
1 slightly beaten egg
1/3 C water
2 T peanut butter
1⁄2 t vanilla
Combine packaged biscuit mix, wheat germ, sugar. In another
small bowl combine the slightly beaten egg, water, peanut butter,
vanilla.
Beat mixture smooth with a rotary beater. Add egg mixture to
dry ingredients, stirring just until dry ingredients are moistened
(do not over mix). Spoon batter into greased or paper lined 1-1/2
muffin pans. Bake 375 for 20-25 minutes or until golden brown.
(Makes 6)
Cool cookie crumble
1 pkg. (3 oz) any flavor Jell-O
1 C boiling water
1 pint vanilla ice cream
4 chocolate sandwich cookies, crumbled
Dissolve Jell-O in boiling water. Add ice cream by spoonfuls. Fold
in crumbled cookies. Pour into dessert glasses or serving bowl.
Chill until set, about 30 minutes.
Broccoli cheese corn bread
2 boxes Jiffy corn muffin mix
1 large chopped onion
1 stick margarine or butter (slightly melted)
4 eggs
1 cup shredded cheese
1 box frozen chopped broccoli
8 oz sour cream
1 teas. salt
Defrost frozen broccoli in the microwave in its opened box. Mix
all ingredients together in one bowl and pour into a
greased/sprayed square baking dish. I use an 8x8x2 glass dish and
bake it at 400 for 30 minutes and then 350 for an additional 15-20
minutes. Test to make sure its done in the middle. The recipe
called originally to bake at 425 for 30 minutes (for a metal pan)
but I think it should probably be baked a tad longer. Could add
chopped ham or pepperoni if wanted. Cooked sausage would be good
also.
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