Grilled Chipotle London Broil

Grilled Chipotle London Broil


1 pkt (1.13 oz) McCormick Grill Mates Chipotle Pepper Marinade
1 stick (1/2 cup) unsalted butter, softened
1 1/2 lb London Broil (about 1 1/4 in thick)

Serves 6

Active: 10 min Total: 4 1/4 hr (includes marinating)

Mix 2 tsp marinade mix with butter in a medium bowl until thoroughly blended; refrigerate. Or if desired, spoon onto a sheet of wax paper or plastic wrap and roll into a log; refrigerate.

Combine remaining marinade mix and 1/4 cup each oil and water in a large ziptop bag. Add London broil, turning to coat; marinate in refrigerator at least 4 hours or overnight.

Remove butter from refrigerator. Heat outdoor grill or stovetop grill pan. Remove meat from marinade. Grill 2 to 3 minutes per side for medium-rare. Serve with seasoned butter nad with grilled corn and onions, if desired.

Different takes

Add chopped cilantro to butter with marinade mix.

Add 1 tsp grated lime zest to butter mixture; add 2 tbsp lime juice to the marinade.

Use a packet of McCormick Peppercorn & Garlic Marinade instead. Prepare as above, adding 2 tbsp balsamic vinegar to marinade.

Woman's Day Magazine
~Loretta

Baked Coconut Shrimp

Baked Coconut Shrimp
I make these with my sister when we have 'Puppy play dates” the dogs get to play while the mommas get to relax and indulge with some good food and some nice wine.

1/4c flour 2tbsp packed brown sugar
1/4tsp salt
dash of ground cayenne pepper
 1 egg
1tbsp lime juice
1c flaked coconut
1c uncooked peeled, thawed, deveined, medium shrimp
2tbsp butter or margarine melted

Apricot Sauce (see recipe)
 3/4c apricot preserves


1tbsp lime juice
1/2tsp ground mustard



1. Make Apricot Sauce. Mix all ingredients in 1-quart saucepan. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.

2. Heat oven to 425°. Spray rack in broiler pan with cooking spray.

3. Mix flour, brown sugar, salt and red pepper in shallow bowl. Beat egg and lime juice in another shallow bowl. Place coconut in third shallow bowl.

4. Coat each shrimp with flour mixture. Dip each side into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter.

5. Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce.

Black Diamond Steak

Black Diamond Steak

4 steaks
2 T. oil
1/4 c. soy sauce
1/4 c.honey
2 T. brown sugar
2 T. vinegar (apple cider)
1 1/2 tsp. ginger
pinch of garlic powder

Mix all ingredients for marinade. Score steaks on both sides. Marinate steaks for 8-10 hours. Grill steaks 6-9 minutes on each side. Marinade also good for chicken and pork.

snagged from recipescraftsfreebi esnfrugals group

Burger King Big King

Burger King Big King

1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
4 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cup shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste

Directions:

Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.

Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste.

Toast buns either on the grill or in a toaster oven.

Assemble the finished product in this order: Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun.

Best Ever Chicken Casserole

Best Ever Chicken Casserole

4 skinless, boneless, chicken breasts
1 (8-oz) can water chestnuts, drained
1 onion, chopped
1 can cream of chicken soup
1 c. corn flakes, crumbled
1 c. mayonnaise

Preheat oven to *350. In a large pot, boil chicken until tender Cut chicken into small pieces. In a large bowl combine chicken with water chestnuts, onion and soup, most of the crumbled corn flakes and mayonnaise, mix well. Pour mixture into 9x13 baking dish. Sprinkle the rest of the flakes on top of the mixture and bake for 1 hour.

snagged from recipescraftsfreebi esnfrugals group

Corn Bread Salad

Corn Bread Salad

1 recipe or 2 pkg. corn bread mixed,baked ,cooled,crumbled.
10-12 crisp bacon slices,crumbled
1 bunch green onions,use tops and bottoms
2 large tomatoes,chopped
1 small bell pepper,chopped
1 cup chopped celery
1/4 tps. black pepper
1 tsp.salt
1sp. sugar or sweet and low

Mix all ingredients with enough mayo to hold together.(about 1cup) Chill at least 2 hours. (overnight is best) Serve with any meat dish and pot of pinto beans.

snagged from recipescraftsfreebi esnfrugals group

Copper Pennies

Copper Pennies

1 can tomato soup
1 small bell pepper, chopped
1 tsp. prepared mustard
1 cup sugar
1/2 tsp. black pepper
2 cans sliced carrots
1 small onion, chopped
3/4 cup vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1 can whole kernel corn

Mix all together, adding carrots last. Refrigerate at least 24 hours. More carrots may be added as needed.

Cheddar Chicken Spaghetti Recipe

Cheddar Chicken Spaghetti Recipe


I actually created this recipe out of desperation. My son Charlie was a picky eater when he was young, so I put together some of the things he likes. To this day, he says it's his favorite dish!

6-8 Servings

Ingredients

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.

Cheddar Chicken Spaghetti published in Country Extra January 2000, p49
Beth Layman :)

Jello Popcorn

Jello Popcorn


1 sm Pkg any Jello (except sugar-free)
1 c Sugar
1 c Corn syrup (Karo)

On low heat, heat till clear. When it is clear pour over largest bowl off popcorn you have. Shape into balls. It's easy and flavorful and kids go crazy over it.

Fireman's Meatloaf

Fireman's Meatloaf

By Elizabeth Forkner

Voted best main dish in cooking contest between fire stations in San Bernadino, California.

1 pkg (6 z) crushed corn bread stuffing mix
2 eggs, beaten
1 can (4 oz) mushroom stems and pieces, drained
2 t garlic powder
3 pounds lean ground beef
2 cans (4 oz ea) chopped green chilies
1/4 c shredded cheddar cheese
1/4 c salsa

In large bowl, prepare corn bread stuffing according to package directions.
Add eggs, mushrooms and garlic powder.
Crumble beef over mixture, mix well.
Shape into loaf in greased 13-in. x 9-in. baking dish.
Bake, uncovered, 350° 1-1/4 hrs; drain.
Top with chilies.
Cover, bake 20 mins longer til meat is no longer pink and a meat thermometer reads 160°.
Sprinkle with cheese, top with salsa. Bake, uncovered, 5-10 mins til cheese is melted.

12 servings

Apple Dip With Crisps

Apple Dip With Crisps

"My sister created this recipe for a family celebration, but it's great anytime," relates Joni Karcher, Geneva, Nebraska. With the tempting taste of a home-baked pie, this finger food pairs warm spiced apples with cute cutout shapes from a prepared crust.

24 Servings

CINNAMON-SUGAR CRISPS:
Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1/2 teaspoon ground cinnamon

APPLE DIP:
6 medium tart apples, peeled and coarsely chopped
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup all-purpose flour
1 cup cold water

Directions
For cinnamon-sugar crisps, on a lightly floured surface, roll pastry to 1/8-in. thickness. Combine sugar and cinnamon; sprinkle over pastry. Cut with floured 2-1/2-in. Halloween-shaped cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 4-6 minutes or until lightly browned. Remove to wire racks to cool.

Meanwhile, in a large skillet, saute apples, sugar and cinnamon in butter until apples are tender. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon into a serving dish. Serve warm with cinnamon-sugar crisps. Yield: 3 cups dip (2 to 3 dozen crisps).

Apple Dip With Crisps published in Quick Cooking September/October 2004, p14
Beth Layman :)

Sandwich In The Round

Sandwich In The Round

1 lb. loaf unsliced round sourdough bread
1/2 head lettuce, torn into bite-size pieces
2 Tbs. Italian salad dressing
1 tomato, sliced
3-1/2 oz. sliced salami
1/4 lb. sliced mozzarella cheese
3-1/2 oz. sliced peperoni (sandwich style or regular)
1/4 lb. thinly sliced smoked ham

Cut loaf in half horizontally. Remove soft bread from inside of each half to within 1/2 inch of edge. Toss lettuce with dressing. Layer half of lettuce, tomato, salami, cheese, pepperoni, ham and remaining lettuce on bottom half of loaf. Cover with top half of loaf. To serve, slice into wedges. (6 wedges)

Chocolate Revel Bars

Chocolate Revel Bars

1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 secs.Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla.

In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat.

Stir in walnuts and the 2 teaspoons vanilla.Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture.

Using your fingers, dot remaining oat mixture over the chocolate.Bake in a 350 degree F oven about 25 mins or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into
2x1-inch bars.

QUICK TOMATO SWIRL BREAD

QUICK TOMATO SWIRL BREAD

2 loaves (16 oz. each) frozen bread dough, thawed as pkg. directs (quick thaw method)
2 lg. cloves garlic, pressed
1 jar (8 oz.) marinated dried tomatoes, drained & blotted with paper towels
3 tbsp. grated Parmesan cheese
2 tbsp. dried basil
Cornmeal for baking sheets
1 beaten egg or egg beaters

Preheat oven to 400 degrees. Sprinkle 1 large or 2 small baking sheets with cornmeal.

On lightly floured surface, roll and pat 1 loaf of the dough into a rectangle about 12 x 7 inches. Gently spread half the garlic over dough. Distribute half the tomatoes evenly over dough, leaving a 1/2 inch border. Sprinkle with half the cheese and basil.

Starting from a long edge, roll up tightly as you would for a jelly roll. Pinch seam to seal completely. Fold ends under and pinch to seal. Brush top with egg. Repeat procedure for second loaf.

Bake loaves in preheated oven 25 to 30 minutes or until browned and hollow sounding when tapped. Remove to wire racks to cool completely. Slice to serve.

Make your own marinated tomatoes; soak dried tomatoes in very hot water. Drain and place in bowl or olive oil and Italian herbs. Marinate at least overnight in refrigerator. Makes 2 (12 inch) loaves.

DESCRIPTION: Zesty. Freeze or give extra loaf to friend if family will let you. Great with formal dinner or soup.

1811 House Brownies

1811 House Brownies

9x13 inch baking pan

Ingredients:
1 cup butter
4 ounces unsweetened chocolate
2 cups granulated sugar
4 eggs
1 tablespoon strong coffee, optional
1 cup flour
1 teaspoon baking powder
6 ounces chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees. Melt together the butter and chocolate, set aside. Beat together the sugar and eggs until ribbons form. Stir the chocolate mixture into the egg mixture and add 1 tablespoon strong coffee if desired. Mix together the flour and baking powder and add to the chocolate mixture. Spread in a greased 9x13 inch pan and sprinkle with the chips and nuts.

Bake at 350 for 30 minutes.
To get the strong coffee brew a pot of coffee and let it sit until it simmers down to almost nothing.

AVOCADO AND TOMATILLO SALSA

AVOCADO AND TOMATILLO SALSA

2 cups coarsely chopped rinsed husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted, diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).

Makes about 2 1/2 cups.

Pineanna Nut Cake

Pineanna Nut Cake

3 1/2 c Cake flour
2 c Sugar
1 t Baking soda
1 t Salt
1 t Cinnamon
1 c Vegetable oil
3 Eggs, slightly beaten
2 c Bananas, chopped - (about 4 medium)
1 c Pecans, chopped
1 1/2 ts Vanilla
8 oz Pineapple, crushed in juice - undrained (1 can)

-----FROSTING- ----
8 oz Cream cheese, softened
1/2 c Butter or margarine, - softened
1 lb Powdered sugar - (about 3 1/2 cups)
1 t Vanilla
1/2 c Chopped pecans for garnish

Heat oven to 350 degrees. Grease and flour 3 (9- by 1 1/2-inch) round pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl.

Add oil and eggs. Stir until all dry ingredients are moistened; do not beat. Stir in bananas, 1 cup pecans, the vanilla and pineapple with juice.

Divide batter evenly among prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks.

 For frosting, beat cream cheese and butter in large bowl on medium speed until smooth. Beat in powdered sugar and vanilla until light and fluffy. Fill layers and frost side and top of cake. Cut cake using sharp knife. Refrigerate any remaining cake.

Baked Quail with Mushrooms

Baked Quail with Mushrooms


⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
6 quail; cleaned
2 tablespoons butter
½ pounds fresh mushrooms; sliced
½ cup butter
¼ cup plus 1 tbsp all-purpose flour
2 cups chicken broth
½ cup sherry
1 hot cooked rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside. Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour. Serve over rice.

 Yield: 6 servings.
Diane J. Rabon of South Carolina, in November, 1981 "Southern Living"
Laura

Italian Pasta Salad

Italian Pasta Salad


1 (1 lb) box tri-colored pasta
2 cups chopped green peppers
2 cups diced tomatoes
1 1/2 cups chopped red onions
1/2 lb. cubed provolone cheese
1/2 lb. sliced pepperoni
1/2 cup sliced black olives

Dressing:
3/4 cup extra virgin olive oil
3/4 cup red wine vinegar
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Mix together dressing first and set aside until sugar is dissolved completely. Cook pasta according to box directions and rinse under cold water until cool. Slice the sliced pepperoni circles in half and separate slices. Mix together with pasta and chopped items, except the provolone cheese. Pour dressing over it all and mix well. Chill well. Add provolone cheese to salad before serving, otherwise it gets soggy.

http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~

Bow-Tie Pasta With Broccoli and Potatoes

Bow-Tie Pasta With Broccoli and Potatoes


Kosher salt
2 medium potatoes, peeled and cut into 1-inch pieces
1 large bunch broccoli, florets and some chopped stems
12 ounces bow-tie pasta
4 tablespoons unsalted butter
2 leeks, white and light green parts only, sliced into half-moons
Freshly ground pepper
1 head Boston lettuce, torn
1 1/2 cups grated fontina cheese (about 4 ounces)
1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping

Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.

Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.

Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.

Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

Yield: 4 servings

 http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~

A Honey of a Pasta Fruit Salad

A Honey of a Pasta Fruit Salad


1-1/2 cups dried rotini (spiral-shaped pasta)( I like to use Orzo better. I think the tiny pasta is less overpowering)
1/2 cup raisins
1 cup halved seedless grapes
2 or 3 peeled peaches or nectarines, chopped
1/2 cup sliced celery
1/4 cup toasted chopped walnuts
1/2 of an 8-ounce tub cream cheese
1/4 cup vanilla or plain low-fat yogurt
2 or 3 tablespoons honey
1/2 teaspoon shredded lemon peel
2 tablespoons lemon juice
2 tablespoons whipping cream

Cook pasta according to package directions; drain and cool.

Meanwhile, plump raisins, if you like: In a large bowl, pour boiling water over raisins. Let stand for 5 minutes. Drain thoroughly.

Add grapes, peaches or nectarines, celery, walnuts, and cooled pasta to drained raisins.

For dressing, in a medium bowl, combine cream cheese, yogurt, honey, lemon peel, and lemon juice. Beat with an electric mixer on medium speed until nearly smooth and well mixed. Stir in whipping cream.

Pour dressing over pasta mixture; stir to coat. Cover and chill for 2 to 6 hours. If necessary, stir in a little milk to moisten the salad before serving. Makes 8 side-dish servings.

Orange Marmalade Cream Cheese Pie

Orange Marmalade Cream Cheese Pie

Crust:
8 graham cracker squares, ground
2 Tablespoons sugar
1-1/2 Tablespoons light cream cheese

Filling:
2/3 cup orange marmalade
1/2 cup light sour cream
8 ounces light cream cheese
1/2 cup skim milk
1/2 cup boiling water
1 package unflavored gelatin powder
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

Preparation:

Mix gelatin in boiling water and stir until completely dissolved. Set aside to cool.

In food processor, combine ground graham crackers and sugar and mix. Add 1-1/2 Tablespoons light cream cheese and process. Spray 9-inch pie plate with non-stick cooking spray. Pour crust mixture into pie plate and press gently to sides and bottom to form crust. Chill.

In food processor, combine sour cream, cream cheese, milk, sugar, vanilla, and salt for filling. Process until smooth. Add gelatin water and marmalade and mix. Very gently pour filling into chilled crust. Chill pie for 3 to 4 hours before serving.

Yield: 8 servings

homecooking.about.com

Big-Batch Jambalaya Recipe

Big-Batch Jambalaya Recipe


"I make this dish for our annual Superbowl party because it feeds so many people. It leaves my mouth watering for it the rest of the year!" Kecia McCaffrey, South Dennis, MA

* 13 Servings

Ingredients

* 1 boneless skinless chicken breast, cubed
* 3 tablespoons Crisco® Pure Olive Oil, divided
* 1/2 pound cubed fully cooked ham
* 1/2 pound smoked kielbasa or Polish sausage, cubed
* 2 medium green peppers, coarsely chopped
* 2 medium onions, coarsely chopped
* 6 garlic cloves, minced
* 2 cans (14-1/2 ounces each) beef broth
* 1 can (28 ounces) crushed tomatoes
* 1-1/2 cups water
* 3/4 cup Dijon mustard
* 1/4 cup minced fresh parsley
* 2 tablespoons Worcestershire sauce
* 1-1/2 to 2 teaspoons cayenne pepper
* 1/2 teaspoon dried thyme
* 1-1/2 cups uncooked long grain rice
* 1 pound uncooked medium shrimp, peeled and deveined

Directions

* In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer.

* Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

* Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink. Yield: 13 servings (1 cup each).

Big-Batch Jambalaya published in Taste of Home February/March 2010, p75
Beth Layman :)

Shepherd's Pie Meat Loaf

I made this meatloaf this week and it was great! I had my mother in law and sister in law over for dinner (after visiting my brother in law Mark in the hospital).....They loved it! My mother in law isn't eating much anymore, but she cleaned her plate this time!!  I used mashed sweet potatoes instead of white potatoes and YUMMY!!! Enjoy. hugs, peg

Shepherd's Pie Meat Loaf

Meat Loaf:

2 tsp vegetable oil
3/4 cup chopped onions (1 medium)
1 clove garlic, minced
1/2 tsp dried thyme
1 lb lean ground beef
1/2 cup fine, dry bread crumbs
1/4 cup evaporated skim milk
3 tbsp catsup
1 large egg, lightly beaten
2 tsp each Worcestershire sauce, horseradish
1 tsp salt
1/2 tsp each dry mustard, freshly ground black pepper
1/4-1/2 tsp cayenne pepper

Potato-Vegetable Topping:
1-1/2 lb potatoes, peeled and halved (about 3 large) PEG’S NOTE: I used sweet potatoes
1/2 cup low-fat milk, heated until steaming
1 large egg, lightly beaten
1/2 tsp salt
1/4 tsp freshly ground black pepper
pinch nutmeg, preferably freshly grated
2 medium carrots, peeled diced
1 small zucchini, diced

Directions

Meat Loaf: Heat oven to 350º F. (175º C). In a small skillet, heat oil over medium heat. Sautè onions and garlic 2 - 3 minutes, or until softened. Stir in thyme and let cool slightly. In a large bowl, combine meat, onion mixture and remaining ingredients. Mix well. Pack into a 9x5" loaf pan. Bake for 30 minutes and pour off any fat.

Topping: Meanwhile, cook potatoes in lightly salted boiling water until tender. Drain, place in a medium bowl and mash. Stir in milk, egg, salt, pepper and nutmeg. Blanch carrots and zucchini separately in lightly salted boiling water for 30 - 60 seconds.. Drain, refresh with cold water and pat dry. Spoon carrots and zucchini over top of meat loaf and spread potato mixture over vegetables. Bake 30 - 40 minutes longer, or until the top is golden brown.

Makes 6 servings.

Recipe source: Make it all Recipes yahoo group, submitted by Linda Baker

Creamy Chicken Enchiladas

Oh my gosh...these were sooooo good! I gave some to my neighbor and he is still talking about how good they were!! This recipe is a definite keeper!! Enjoy!! hugs, peg

Creamy Chicken Enchiladas
Serve a Mexican favorite your family will love.
Serves: 6

- 1 can (10 3/4 oz.) Campbell's® Cream of Chicken or Campbell's® 98% Fat Free Cream of Chicken Soup or 25% Less Sodium
- 1 container (8 oz.) sour cream
- 1 cup Pace® Picante Sauce
- 2 tsp. chili powder
- 2 cups chopped cooked chicken
- 1 cup shredded Monterey Jack cheese
- 10 Mission® Fajita Size Flour Tortillas, warmed
- 1 medium tomato, chopped
- 1 green onion, sliced

MIX soup, sour cream, picante sauce and chili powder.

MIX 1 cup picante sauce mixture, chicken and cheese.

SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.

Source: Tasty Tuesday Tip of the Week Campbell's®

Recipe source: All Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by angelkisses

Dreamy Peach Delight

This is another recipe that I made for a potluck dinner at church....oh my gosh was it ever yummy!! and so quick and easy to make. I am sure you could make it with any flavor of pie filling....by the way, there was none leftover to bring home! Enjoy!
hugs, peg

Dreamy Peach Delight

1 Box White Cake Mix (Dry)
1 12 oz. Can Diet Sprite
1 Can (21 oz) Peach Pie Filling
1 8 oz. Container French Vanilla Cool Whip

Mix the dry cake mix with the soda. Bake @ 350* in a 13 x 9 cake pan. After cooling, spread the pie filling over the cake and top with Cool Whip.

Recipe source: ALIA Cooking Corner yahoo group, submitted by Jackie Austin

Hearty Breakfast Skillet

Hearty Breakfast Skillet


1/2 lb. pork sausage
2 C. frozen shredded hash brown potatoes
10 oz. can diced tomatoes
1/2 lb. Velveeta cubed
6 eggs
2 T. water

Brown sausage in large skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally. Top with Velveeta. Beat eggs and water with wire whisk. Pour evenly over ingredients in skillet. Cover. Reduce heat to low. Cook 10-12 minutes or until egg mixture is set in center and Velveeta is melted. Let stand, uncovered 5 minutes before cutting into wedges to serve.

Aquarium Cups

Aquarium Cups

1 3-ounce package Berry Blue JELL-O
3/4 cup boiling water
1/2 cup cold water
Ice cubes
Gummy Fish or Jelly Fish (4)
Light whipped topping

1. In a mixing bowl, stir hot water into gelatin mixture 2- 3 minutes or until completely dissolved.

2. Add ice cubes to 1/2 cup cold water to measure 1 1/4 cups.

3. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.

4. Place a Gummy Fish in bottom of dessert dish.

4. Pour 1/2 cup thickened gelatin over the fish.

6. Refrigerate 2 hours or until firm.

7. Just before serving, top with a surf of whipped topping

Yield: 4 half-cup servings.

Island Chicken Salad

Island Chicken Salad

10-oz. can chicken breasts, drained
8-oz. can crushed pineapple, drained
2 stalks celery, diced
8-oz. pkg. cream cheese, softened
2 T. mayonnaise

Mix all ingredients together until well blended; chill. Makes 4 servings.

Godfather`s Chicago-Style Deep-Dish Pizza

Godfather`s Chicago-Style Deep-Dish Pizza

1 package rapid-rise active yeast (1/4 oz.)
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 pound shredded mozzarella cheese
1 pound cooked Italian sausage, crumbled
1 (28 oz.) can diced tomatoes, well drained
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese

In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.

Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.

With oiled fingers press the dough into a deep-dish pizza pan.

Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.

Bake in a 500 oven for 15 minutes. Reduce the heat to 350 and bake for 20 minutes, or until the crust is brown.

Joyce Porter's Peanut Butter Brownies

Joyce Porter's Peanut Butter Brownies


2 cups graham cracker crumbs or crushed graham crackers;
2 and a half cups peanut butter;
1 pound box powdered sugar;
1 twelve-ounce package chocolate chips;
1 tablespoon vegetable oil;
Three fourths cup butter.

In a large bowl combine cracker crumbs, peanut butter, butter and powdered sugar.

Put into a 9-13 inch cake pan and pat down to make smooth and even. Put in freezer for about 20 minutes.

In a double boiler over hot water, melt chocolate chips with oil. Melt slowly on low heat to be sure chocolate doesn't burn.

Remove bars from freezer, spread chocolate over them making sure that all areas are covered; I use a wide spatula to spread. Refrigerate until firm then remove. Cut into squares.

Enjoy.

Super Moist Pork Chops

Super Moist Pork Chops

from Campbell's Kitchen

1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2. Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

Makes: 4 servings.

Kitchen Clip
The chops pair well with just about any green vegetable side dish. Try a spinach salad, sautéed asparagus, sugar snap peas or green beans. To soak up all the delicious sauce, serve boiled new potatoes or brown rice.

Fresh Blueberry Cheesecake

Fresh Blueberry Cheesecake

By Carroll Pellegrinelli , About.com Guide

1-1/2 cups graham cracker crumbs
1-1/4 cup sugar, divided
6 tablespoons butter, melted
40 ounces cream cheese, softened
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
2 cups blueberries, rinsed and dried

The day before or before noon, preheat oven to 325 degrees F. (25 degrees F less if using glass or dark metal pan). Lightly grease (spray and wipe out) 9x13 pan. Combine graham crackers, 1/4 cup sugar and melted butter. Press crust mixture into pan. Bake for 12-15 minutes. While baking, beat cream cheese and 1 cup sugar. Add flour and vanilla. Mix well. Add sour cream. Mix. Add eggs one at a time. Mix until just combined. Don't over beat. Pour batter over crust. In a food processor, crust 1 cup blueberries. Hand stir-in last cup blueberries. Spoon berries over cheesecake batter. Draw knife through mixture to create marble effect. Bake for 50 minutes or until done. Center should wiggle a little. Completely cool on wire rack. Refrigerate 4 hours or overnight.

Best Ever Crust

I use this crust all the time,  it is very good.

Best Ever Crust

Sift together
1 1/4 Cup all-purpose flour
1/2 tsp salt

cut in 1/3 cup of lard
until mixture is in pea size pieces (I use a fork for this)

Start adding ice water 1 TBSP at a time tossing flour mixture with a fork pushing moisened dough to the side of your bowl until all the dough has been moistened.

This should take 3 -5 TBSP of water. form dough into a ball and roll out on a floured surface.

Will make a 12 in crust.

*Try using this dough for pot pies it is wonderful

* Using lard will make the crust flaky

Pineapple-Rum Upside-Down Pound Cake

Pineapple-Rum Upside-Down Pound Cake
Yield: 10 Servings

Dark rum is the secret ingredient in this recipe.

For the sauce:
1/2 cup butter
1/2 cup light brown sugar
1 large pineapple, cored, sliced into 1/3-inch slices (about 10) OR 1 large can pineapple slices (10)
1/4 cup Myers's dark Jamaican rum
1/2 cup heavy cream
10 large Maraschino cherries, drained well

For the cake:
2 cups sifted cake flour
1/4 tsp. salt
1 cup butter, room temperature
1 3/4 cups sugar
5 large eggs, room temperature
2 tsp. Meyer's dark Jamaican rum

For the glaze:
4 Tbsp. butter
2 Tbsp. water
1/2 cup granulated sugar
1/4 cup Meyer's dark rum

DIRECTIONS
Combine butter and brown sugar in a large skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove and set aside. Pour rum and cream into the skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.

Butter a 10-inch round cake pan (a cheesecake pan with removable sides works well) and line with parchment paper. Set on a rimmed baking sheet to catch any leaks. Arrange pineapple rings to cover bottom of pan. Blot cherries with a paper towel and place them in the center of the pineapple rings. Pour sauce over pineapple and set pan aside.

Preheat oven to 325 degrees. In a small bowl, sift together flour and salt. Set aside. In a mixing bowl, beat butter with an electric mixer until light and creamy. Add sugar gradually and continue beating for five minutes, or until the mixture is fluffy. Beat in eggs, one at a time, beating well after each addition. Add rum. Fold in the dry ingredients, mixing just until the batter is smooth and blended.

Pour into prepared cake pan. Bake at 325 degrees. between 1 hour and 1 hour and 15 minutes or until a cake tester comes out clean.

Prepare the glaze shortly before the cake is done so it will be warm.

Place the butter in a small saucepan and melt over low heat, 2 to 3 minutes. Add the water and sugar, stirring. Increase heat to medium and bring to a boil. Reduce heat slightly and let simmer until thickened, 4 to 5 minutes, stirring constantly. Remove from the heat and stir in rum. Pour into a measuring cup with a spout.

Remove cake from oven when done and poke several holes in the cake with a small wooden skewer. Carefully pour this mixture over the warm cake, allowing it to seep into the holes and drizzle remaining over the top. Let it soak in for a few minutes.

Invert onto a serving platter.

Pineapple upside down cake is traditionally served warm with whipped cream, but this cake is actually better after it has cooled completely.

The Quintessential Pineapple-Rum Upside-Down Pound Cake Recipe at Cooking.com

Banana Butterfinger Cake

Banana Butterfinger Cake

2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars (about 6 oz.)
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars (about 7-1/2 oz)

Position rack in top third of oven; preheat to 350-degree F. Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper.

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended.

Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars.

Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed paper.

Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth.

Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes.

Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper trips.    

Potato Bacon Casserole

Potato Bacon Casserole

Tender hash browns and succulent bacon pieces are at the heart of this hearty potato dish. A crowd-pleaser at brunch or any meal.
Yields: 6 servings

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Source: VeryBestBaking

Italian Portobello Appetizer

Italian Portobello Appetizer
4 servings

4 Portobello mushrooms
1 cup crumbled feta cheese
4 tablespoons Italian breadcrumbs
Oil

Preheat oven to 400 degrees. Place cleaned Portobello's upside down in a well-oiled 9 by 13-inch casserole dish. Sprinkle with 1/4 cup feta each. Sprinkle with 1 tablespoon breadcrumbs each. Bake 15-20 minutes until cheese is slightly melted. Broil till golden brown.

Ham and Cheese Rollups

Ham and Cheese Rollups


12 ounces cream cheese, softened
3 tablespoons finely chopped chives or green onions
1 1/2 teaspoons Dijon mustard
2 cups finely grated Swiss cheese
1/2 pound smoked ham
6 lettuce leaves
6 flour tortillas, 8 to 10 inches in diameter

Combine cream cheese, chives or green onions, Dijon mustard and cheese until well blended. Spread mixture on flour tortillas leaving about a 1/4 inch border. Cover cream cheese mixture with ham or turkey , followed by lettuce. Roll up tightly and wrap individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. Cut into 1 inch slices. About 42 appetizers.

Ham Pineapple Dip or Spread

Ham Pineapple Dip or Spread - Appetizer Recipe #386430


A VERY TASTY dip or spread which can be used with crackers or baquettes. Easy preparation and is great for any party, shower, wedding reception or just to have as a snack at home! by Seasoned Cook

8 ounces cream cheese, softened
2 ounces sour cream
2 ounces parmesan cheese, grated
2 ounces spring onions, chopped
4 ounces ham, chopped
8 ounces crushed pineapple, drained

Mix softened cream cheese and sour cream well. Add parmesan, onion and ham. Drain pineapple well and add to mixture. Refrigerate for 2 hours for flavors to meld. Use as a dip or spread on crackers or baguettes.

MOUNDS BARS

MOUNDS BARS


3 c. crushed graham crackers
3/4 c. melted butter
1 can sweetened condensed milk
1 pkg. fine coconut
12 oz. pkg. chocolate chips
1 tbsp. peanut butter

Mix shortening and graham crackers. Press into ungreased 9x13 cake pan and bake for 10 minutes at 350. Mix together coconut and condensed milk and spread carefully over baked crust. Bake another 10 minutes at 350. Let cool - frost with melted chips and peanut butter. Enjoy.

Caribbean Coconut Cream Cake

Caribbean Coconut Cream Cake


1 cup butter, softened
1 package (8 ounce size) cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut

Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube pan.

In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract.

Mix in flour and baking powder until just moistened, then stir in coconut.

Spoon batter into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Serves/Makes: 14

Caramel Marshmallow Bars

Caramel Marshmallow Bars

Adapted from Bake Sale Favorites
16 servings

Crumb Mixture:
1/4 cup peanuts, chopped
1 1/4 cups unbleached flour

Filling:
1/4 cup low-fat graham crackers, crushed
6 ozs fat-free caramel topping
1/2 cup granulated sugar
3 tbsps peanuts, chopped
1/4 cup margarine
1 ozs miniature marshmallows
1/4 tsp salt
2 ozs milk chocolate chops

Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. To prepare crumb mixture, combine flour, graham cracker crumbs, sugar, margarine, and salt in a mixing bowl. Mix until crumbly. Add 1/4 cup peanuts. Reserve 3/4 cub mixture and set aside. Press remaining mixture onto bottom of prepared pan. Bake for 10 minutes. Spread caramel topping over hot crust.Sprinkle top evenly with remaining crumb mixture, remaining peanuts, marshmallows, and chocolate chips. Bake for 10 minutes more, or until marshmallows are browning.

http://groups.yahoo.com/group/Cookie_Recipes/

Praline Grahams

Praline Grahams


12 whole graham crackers, broken in half to make 24
3/4 cup butter
1/2 cup white sugar
1 cup chopped pecans

Arrange crackers on cookie sheet with edges touching. Melt butter, stir in sugar and pecans. Spread quickly over crackers. Bake at 300 for 12 minutes. Let sit 2 minutes, then remove and cool on cooling rack.

Asian Lettuce Wraps

Asian Lettuce Wraps
Ingredients

4 teaspoon peanut butter, chunky, reduced-fat, or 1 tablespoon plus 1 teaspoon
1 1/2 teaspoon honey
1 1/2 teaspoon vinegar, cider
1/4 teaspoon curry powder
1 1/2 teaspoon soy sauce, reduced-sodium
1/8 teaspoon pepper, red ground
2 cups coleslaw mix, packaged, shredded
4 slices turkey
4 lettuce, iceberg, leaves, or napa cabbage

Preparation

1. Combine first 6 ingredients in a medium bowl; stir well. Add coleslaw mix; toss to coat.

2. Place one slice of turkey on each lettuce leaf; top with 1/2 cup coleslaw mixture. Roll up; secure each end with a wooden pick. Cut each wrap in half diagonally.

Yield: 4 servings (serving size: 2 halves).

Ranch Turkey Wrap

Ranch Turkey Wrap


1 cup ranch dressing
8 oz softened cream cheese
4 tortillas
8 oz turkey breast slices
8 oz monterey jack cheese slices
1 large tomato
1 large avocado, peeled and thinly sliced
Shredded lettuce

Mix ranch dressing and softened cream cheese, then spread evenly over each tortilla

Evenly layer remaining ingredients over the tortillas.

Fold opposite sides of each tortilla in to the center, then roll from the bottom of to make your wrap.

Place seam down on serving plate so that the wrap keeps form.

Serve!

Big Boy's Tomato And Spice Dressing

Big Boy's Tomato And Spice Dressing


1/2 Cup miracle whip salad dressing
2 Tablespoons ketchup
1 Tablespoon Heinz 57 sauce
1 Tablespoon light Karo corn syrup

Combine salad dressing, ketchup, Heinz 57 and corn syrup. Stir it with rubber bowl scraper until thoroughly blended. Keep refrigerated up to 30 days.

Crockpot Banana Cream Upside Down Cake

Crockpot Banana Cream Upside Down Cake

3 egg whites
2 medium bananas, smashed to equal 1 cup
1/2 plus 2 cups water
1 (18.25 ounce) box yellow cake mix (do not make as directed on box)
1 (3 1/2 ounce) box banana cream, cook-and-serve pudding mix, dry (do not make as directed on box)

Preheat a crockpot on HIGH.
Spray the crockpot with nonfat cooking spray.
In a large bowl beat the egg whites with a mixer on high speed until soft peaks form, about 1-2 minutes.
In a separate bowl, put the bananas.
With the mixer beat on high until the bananas are pureed.
Put 1 cup of the pureed bananas in with the egg whites. (Discard any extra banana mixture.)
Add the 1/2 cup water and the DRY CAKE MIX to the eggs and bananas.
With the mixer beat together for about 1-2 minutes, scraping the sides of the bowl now and then.
The batter will be thick.
In the prepared crockpot stir together the DRY PUDDING MIX and the remaining 2 cups of water.
Stir until completely dissolved.
Pour the prepared cake batter and the pudding mixture into the crockpot.
DO NOT STIR!
Place a paper towel on top of the crockpot.
Place the lid of the crockpot on top of the paper towel to cover.
Cook on HIGH for 2 hours.
Place a large serving plate with an edge on it (so the sauce won't overflow off the plate) upside down on top of the crockpot.
Holding the crockpot and plate firmly together, with both hands, carefully flip the cake upside down.
It will be steamy hot so be VERY CAREFUL!
The sauce will ooze down the sides of the cake.

Yield: 12 servings

FRUITED SPONGE CAKE

FRUITED SPONGE CAKE

2/3 cup all-purpose sifted flour
1/3 cup corn starch
6 eggs, separated
2 tablespoons water
1 teaspoon vanilla
1 cup sugar
1/4 tsp. salt
1/4 teaspoon cream of tartar

Sift flour and corn starch together. (1 cup cake flour may substitute for all-purpose flour and corn starch in this recipe).

Beat egg yolks at high speed until thickened. Add water and vanilla. Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time.

Fold flour mixture into yolks about 1/3 at a time until completely blended.

Beat egg whites and salt until foamy; sift cream of tartar over egg whites. Continue beating until soft peaks form.

Gradually beat in remaining 1/2 cup of sugar. Pour egg yolk mixture over egg whites and fold together until no streaks remain. Pour into an ungreased 10x4-inch angel food or tube pan.

Bake in a preheated 325°F degree oven for 1 hour or until a cake tester inserted in center comes out clean.
Frost (see below).

FRUITED WHIPPED CREAM FROSTING:

1 pint heavy cream
1/3 cup light corn syrup
2 cups seedless grapes
2 cups orange sections

Beat cream until it begins to thicken. Gradually add corn syrup, beating until cream holds its shape. Fold in fruit; pile on top of cake, arranging decoratively.

Tropical Fruit over Angel Food Cake

Tropical Fruit over Angel Food Cake

1/2 cup Land O Lakes Gourmet Heavy Whipping Cream
1 tablespoon powdered sugar
1 tablespoon almond-flavored liqueur -- if desired
1 kiwi fruit -- peeled and chopped
1 can (11 oz) mandarin orange segments -- drained
1 can (8 oz) pineapple tidbits in juice -- drained
6 2" slices angel food cake
1/4 cup toasted coconut

1. Beat chilled whipping cream, powdered sugar and liqueur on high speed in small chilled mixer bowl, scraping bowl often, until stiff peaks form (2 to 3 minutes). Set aside.

2. Combine kiwi fruit, mandarin oranges and pineapple in small bowl.

3. To serve, place 1 cake slice on each dessert plate; top with 1/3 cup fruit mixture and 2 tablespoons whipped cream mixture. Sprinkle with coconut.

Makes 6 Servings.

"The tartness of the pineapple balances the sweet flavored cake and whipped cream topping."

Source:
"Easy Healthy Cooking/Land O Lakes Recipe Collection #67/1/01"

NOTES : Tasty Tip: Angel food cake can be homemade or purchased in the bakery department at the supermarket. This cake is low in fat and very versatile. Try toasting slices and topping it with fruit spread for a sweet treat.

Grandma's Blackberry Cake

Grandma's Blackberry Cake
Serves: 9

I REMEMBER going blackberry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia

1 cup fresh blackberries
2 cups all-purpose flour divided
1/2 cup butter softened
1 cup sugar
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup buttermilk
Whipped cream

Instructions:

Toss blackberries with 2 tablespoons of flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries.

Pour into a greased and floured 9-in. square baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

Zesty Corn Combo

Zesty Corn Combo
8 servings

1 tablespoon butter or margarine
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
1 medium jalapeño chili, seeded and finely chopped
2 bags (1 lb each) frozen whole kernel corn
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 cup chopped fresh cilantro

1. In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.

2. Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.

Summer Squash Casserole

Summer Squash Casserole

6 c. chopped yellow squash
1/4 c. chopped onion
1 8-oz. package herb-seasoned stuffing
1 stick butter, melted
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots

Cook squash and onion in boiling salted water for 5 minutes. Drain. In small bowl, mix stuffing with butter. Set aside. Combine soup and sour cream. Stir in carrots. Fold in cooked squash and onion. Spread 1/2 of
stuffing on bottom of 7 1/2" x 11" baking dish. Cover with squash blend.

Top with remaining stuffing. Bake 30 minutes at 350º F.

Oven Roasted Red Potatoes

Oven Roasted Red Potatoes

1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved
1/3 cup olive oil

Preheat oven to 450 degrees. In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered. Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

Creamy Lemon Squares

Creamy Lemon Squares
Makes 16

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Veronica

Breakfast Wrap

Breakfast Wrap


1 whole wheat flour tortilla
2 large Eggs
2 ounces hash browns
1 ounce Jack cheese -- grated

Warm tortilla. Scramble eggs. Fill tortilla with hash browns, scrambled eggs and cheese. Fold and close wrap.

Chocolate Fudge Pie

Chocolate Fudge Pie


2 - 9-inch deep-dish pie crusts

Filling:
1 cup (2 sticks) butter
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs
2 tbsp vanilla
3/4 cup flour
2/3 cup cocoa powder

Topping:
4 ounces cream cheese, softened
1/3 cup heavy cream
2 tbsp orange liqueur or 1 tbsp lemon juice
3/4 cup powdered sugar

Preheat the oven to 375 F. Prick the bottom and the sides of the pie crusts with a fork in several places. Bake for 5 minutes. Remove from the oven. Reduce the oven heat to 325 F. To prepare the filling: Melt the butter and the chocolate in a double boiler over low heat. Mix well. Remove from the heat. Combine the sugar and the eggs in a medium bowl.

Beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add the vanilla. Combine the flour and cocoa in a medium size bowl. Mix well. Using a firm spatula, fold the melted chocolate into the egg mixture. Add the flour mixture. Stir until just blended. Pour into the pie crusts. Place on baking sheets. Bake for 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from the oven. Cool on a wire rack for 30 minutes. Put a 10-inch piece of parchment paper on the top and place a large plate on its surface. Refrigerate overnight. To prepare the

Topping: Combine the cream cheese, heavy cream, and liqueur in a medium bowl. Beat with a mixer at medium speed until blended. Reduce the speed to low. Gradually add the powdered sugar. Beat until smooth. Transfer the topping to a plastic zip-top bag. Cut off one corner of the bag.

Drizzle the topping over each piece of pie before serving. Makes 2 pies
Melissa
Recipe Source: American Profile - Perry Schwartz

Crab Pasta Salad

Crab Pasta Salad
Serves: 6-8

Source: Taste of Home's Holiday & Celebrations Cookbook

This medley of crab, pasta and vegetables in a creamy dressing make this a special salad for company as well as everyday. —Estelle Hardin, Kanab, Utah

2 cups uncooked tricolor spiral pasta
2 cups imitation crabmeat chopped
1 cup Sour cream (8 ounces)
1/2 cup mayonnaise
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/4 teaspoon salt
Pepper to taste
1 cup fresh broccoli florets
1 cup fresh cauliflowerets

Instructions:

Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the crab, sour cream, mayonnaise, celery seed, garlic powder, salt and pepper. Stir in the pasta, broccoli and cauliflower. Cover and refrigerate for at least 2 hours before serving.

Yield: 6-8 servings.

Cream Cheese Cut Out Cookies

Cream Cheese Cut Out Cookies


This recipe is TNT and wonderful as both a sandwiched jam cookie and a single cookie. Do NOT brown. It should bake to golden, not brown edges. Elaine

Hi - This is my aunt's recipe - Aunt Terry - actually my grandma's recipe by way of Terry. Here it is - she asked me to send it because she had cleared out her mailbox:

Heat oven to 375

1/2 lb. butter, softened
1/2 lb. cream cheese, softened
2 1/4 cup of flour

Cream butter and cream cheese, slowly add flour. Mix and chill for one hour.

Roll out, as a dough, on a floured board. Cut with cookie cutter, we always use hearts. (Not too thin)

Add 1/2 tsp. of raspberry jam on each one. Now make the tops, and prick each one once with fork tines , now add it to the bottom one and pinch it together, (can use a little water on your finger). Place on ungreased cookie pan and bake for about 8 to 10 minutes, depending on your oven. It should look the color of a pie dough and not get dark around the edges.

When finished, sprinkle with powdered sugar while hot. After cooling add some more powdered sugar. Keep in a cool, dry place. Not in a cookie tin, it makes them soggy.
Hope you enjoy this recipe - it was my favorite! Take care. Susan

Broccoli Ham Turnovers

Broccoli Ham Turnovers


2 cups broccoli florets
1 1/2 cup shredded sharp cheddar cheese
1/2 cup cubed fully cooked ham
1/2 cup sliced green onions
1 tablespoon minced fresh parsley
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 set pastry for a double-crust pie
1 egg
1 tablespoon whipping cream

Place broccoli in a steamer basket over 1" of boiling water in a saucepan. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain well.

In a bowl, combine broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper.

On a floured surface, roll out pastry; cut each in half. Place 1-1/2 cups filling on one side of each half; flatten filling with a spoon.

Combine egg and cream; brush some over pastry edges. Fold pastry over filling. Seal edges and prick tops with a fork. Place on a baking sheet; brush with remaining egg mixture.

Bake at 400 degrees for 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

Serves/Makes: 4

Chocolate Almond Joy Cake

Chocolate Almond Joy Cake

1 18.5 pkg devils food cake mix
1 12 oz can evaporated milk
2 1/2 cups sugar
25 Large marshmallows
14 oz flaked coconut
1/2 cup butter
2 cups of semi sweet chocolate chips
3 oz almonds (no salt)

1. Mix & bake cake according to package directions in a 13 x 9 or next size bigger.

2. In sauce pan combine ½ can of milk and 1½ cups of sugar bring mix to rapid boil quickly remove from heat and add marshmallows. Stir until melted. Stir in coconut. Pour over top of cake.

3. In sauce pan mix the remaining sugar & milk bring to a rapid boil remove from heat and stir in butter, chocolate chips until melted. Stir in Almonds and pour over cake chill for at least two hours or over night. It is recommended that to chill for two hours after every step.

Chicken Spaghetti Recipe

Chicken Spaghetti Recipe


"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."

10 Servings

Ingredients

4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

Directions
In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.

Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).

Chicken Spaghetti published in Quick Cooking November/December 1999, p53

Beth Layman :)

Honey Sweet 'n Sour Wings

Honey Sweet 'n Sour Wings

3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 tsp garlic salt
1/2 tsp bottled hot pepper sauce
1 1/2 lbs fried or baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well.

Cook and stir until mixture begins to thicken.

Pour over chicken wings in baking dish.

Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

"National Honey Board"
"www.honey.com"

Yield: "1 -1/2 pounds (18-24 wings)"

Chicken Macaroni Casserole Recipe

Chicken Macaroni Casserole Recipe


Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great-grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”
10 Servings

Ingredients

3 cups cubed cooked chicken
2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cans (14-1/2 ounces each) chicken broth
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms
1/4 cup chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
1 tablespoon soy sauce
4 cups herb-flavored stuffing mix
1/2 cup butter, melted

Directions
In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 10 servings.

Chicken Macaroni Casserole published in Simple & Delicious November/December 2006, p15

Beth Layman :)

Maple and Cayenne Glazed Chicken

Maple and Cayenne Glazed Chicken

2 chickens -- wing tips, spine and breast plate removed, cut in 1/2
Extra-virgin olive oil
Kosher salt
1 cup real maple syrup
2 teaspoon cayenne pepper

Instructions

Preheat the oven to 400 degrees F.

Make a small hole in the extra skin on the legs and poke the end of  the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.

While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.

After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.

Ham Tetrazzini

Ham Tetrazzini

Ingredients
1 can (10-3/4 ounces) reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup cubed fully cooked lean ham
1/2 cup fat-free evaporated milk
2 tablespoons white wine or water
1 teaspoon prepared horseradish
1 package (7 ounces) spaghetti
1/2 cup shredded Parmesan cheese

Directions
In a 3-qt. slow cooker, combine the soup, mushrooms, ham, milk, wine or water and horseradish. Cover and cook on low for 4 hours. Cook spaghetti according to package directions; drain. Add the spaghetti and cheese to slow cooker; toss to coat.

Yield: 6 servings.

Cheesecake Pops

Cheesecake Pops


3 (8 oz) pkg. cream cheese softened
1 C. sugar
1 C. sour cream
1 t. vanilla extract
3 eggs beaten
1 C. graham cracker crumbs
45 lollipop sticks (4 " long)
3 (10-12 oz) pkg. vanilla or white chips
3 T. shortening
Toppings: grated coconut, grated chocolate, assorted sprinkles and chopped nuts

Line the bottom of a 9" springform pan with parchment paper; coat paper and sides of pan with cooking spray. In a large bowl beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs, beat on low speed just until combined. Pour into prepared pan.

Place pan on a baking sheet. Bake at 350 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loose; cool 1 hour longer. Cover and freeze overnight.

Remove from the freezer and let stand 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1" balls of cheesecake; rolls each in cracker crumbs and insert a lollipop stick. Place on waxed paper lined baking sheets. Freeze for 1 hour or until firm.

In a microwave melt vanilla chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in vanilla chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper, let stand until set. Store in the refrigerator.

Chocolate Cheesecake

Chocolate Cheesecake


For the Crust:
1/4 cup sugar
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted

For the Filling:
3 - (8 ounce) packages reduced-fat or regular cream cheese, softened
1 - (14 ounce) can sweetened condensed milk
1 - (12-ounce) pkg. semisweet chocolate chips, melted
4 eggs
2 tsp vanilla

Preheat oven to 300 F. To prepare the crust, combine the chocolate crumbs, sugar, and butter in a small bowl. Mix well. Press on the bottom of a 9-inch springform pan. To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smooth. Add the condensed milk and beat well. Add the remaining ingredients and beat until smooth. Pour the batter into the prepared crust. Bake for 65 to 75 minutes or until a knife inserted into the center comes out clean. Cool in the pan on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight.
Serves 12

Melissa
Recipe Source: American Profile - Bonnie Rickenbaugh

Dinner Roll

Dinner Roll
This is the best Dinner Roll recipe I know of. I make at least two batches a week for my family.

3 1/4 Cup of Bread Flour
1/4 Cup of sugar
1 1/2 ts salt
2 1/4 ts yeast
1 Cup of water
1 TBS of water
1 egg
4 1/2 ts of vegetable oil

I make the dough in the bread maker and then let it rise again in an oiled bowl. I punch down and then form the rolls, placing them in an oiled pan.

Let rise and then bake at 350 for 18-20 minutes. After I take them out of the oven I brush butter over the top.

Jo

Mega Egga Macaroni Salad

Mega Egga Macaroni Salad
4 to 6 servings

2 pounds elbow noodles
12 hard boiled eggs, peeled and diced
1/2 onion, finely diced
4 celery stalks, finely diced
1/4 cup pickle relish
3 cups heavy mayonnaise
2 tablespoons salt, or to taste
1 teaspoon coarsely cracked black pepper
Dash hot sauce
1 tablespoon Worcestershire sauce

Directions

In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.

In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.

Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.

Summer Squash Salad

Summer Squash Salad (Low Carb)

4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbs. fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish

If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.

Combine the oil and lemon juice in a small bowl and whisk together.

Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.
Serves 4.

Fluffy Fruit Salads

Fluffy Fruit Salads


1 can (20 oz.) unsweetened pineapple tidbits, drained
1 can (16 oz.) whole berry cranberry sauce
1 can (11 oz.) mandarin oranges, drained
1 tub (8 oz.) frozen whipped topping, thawed
1/2 tsp. grated orange zest
optional lettuce leaves
1/2 cup pecan halves, toasted

Directions:
In a bowl, combine pineapple, cranberry sauce and oranges. Fold in whipped topping and orange zest. Serve on beds of lettuce, if desired.

Garnish with pecans just before serving. Store leftovers in refrigerator.

Fresh Lemon Mousse

Fresh Lemon Mousse - Serves 6

Recipe By: Ina Garten
Published in: Barefoot Contessa Back To Basics

Ingredients
3 extra-large whole eggs
3 extra-large eggs -- separated
1 cup plus 2 tablespoons sugar
2 teaspoon grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup lemon curd - a good bottled one - -- at room temperature
Sweetened Whipped Cream -- recipe follows
Sliced lemon -- for garnish

Instructions
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.

Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes.
Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Place half the *egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed.
Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same
bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.

Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.

Sweetened Whipped Cream:
• 1 cup cold heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract

Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
Printed from FoodNetwork.com on Sat Apr 04 2009

My iddy biddy cheat version was

3 cups heavy cream
3 tablespoons of Bird's Custard Powder
1/2 cup sugar (or a little less)
1/2 cup of lime juice or lemon juice zest of one lemon
I whipped 2 egg whites which I folded into the custard to lighten it.

http://www.terryanddave.com/

ANDOUILLE CORN PUDDING

ANDOUILLE CORN PUDDING

1/2 cup olive oil
2 cups andouille sausage, diced 1/2-inch
1 cup onions, minced
1/2 cup celery, minced
2 tablespoon garlic, minced
1 cup frozen corn, thawed
1 tablespoon salt
2 tablespoons LA spice
6 eggs
1 quart heavy cream
16 cups jalapeno cornbread, 1-inch cubes

Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares.

Lime Garlic Chicken

Lime Garlic Chicken
Submitted By: Cristina R. de C.
Servings: 4

"Seasoned chicken breasts, sauteed with butter and garlic and topped with a squeeze of fresh lime. This butter and lime chicken saute is both smooth and tangy."

Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves - cut into strips 1 cup butter
2 medium heads garlic, diced
1 lime, halved
lemon pepper to taste

Directions:
1. Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.

2. Melt butter in a large skillet over medium heat. Add garlic and saute 3 to 4 minutes, until it starts to change color. Saute coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.

3. Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.

Jicama-Mango- Citrus Salsa

Jicama-Mango- Citrus Salsa *
Serving Size: 16

1 large mango
3/4 cup jicama -- diced
1 jalapeno -- seeded and finely chipped
1 cup mandarin oranges in water
1 cup grapefruit -- sections
1/2 teaspoon lime zest
1 teaspoon lime juice

Peel mango over a large bowl to catch any juices that may drip. When peeled, remove as much flesh as possible and set aside. Continuing to work over the bowl, scrape whatever flesh clings to the pit into the bowl.

In a similar fashion, peel orange and grapefruit over the bowl to trap the juices. When peeled, cut into segments, then cut segments in half. Cut reserved mango into 1/4 inch cubes.

Put citrus and mango into bowl with all other ingredients and toss gently to thoroughly blend. Serve immediately.
Yield: "4 cups"

Fenway Park Lobster Salad Rolls

Fenway Park Lobster Salad Rolls

2 1/2 pounds cooked lobster meat (claws and knuckles)
4 cups mayonnaise
6 stalks celery, diced small
1/4 cup Spanish onion, diced small
1 teaspoon fresh thyme, minced
1 tablespoon Dijon mustard
1 teaspoon fresh horseradish
lemon juice to taste
kosher salt to taste
fresh ground black pepper to taste
Old Bay Seasoning to taste

Combine all ingredients, mix well, taste to adjust seasonings, and chill. Serve with shredded lettuce and sliced tomatoes on toasted,  soft, New England-style hot dog rolls (the top-split ones), with lemon wedges.

The Deen Brothers' Sausage Potato Salad

The Deen Brothers' Sausage Potato Salad
A New Spin on a Classic Tailgating Sidedish From the kitchen of Deen brothers
Servings: 4-6

Make your Super Bowl showdown party the best on the block with tailgating recipes from the Deen Brothers. Jamie and Bobby Deen give your meal and snack ideas that will help make your sports gathering great.

Salad
1 pound red potatoes
2 teaspoons extra virgin olive oil
8 ounces kielbasa, sliced into ¾ inch thick rounds
1 stalk celery (1/2 cup), finely chopped
2 green onions (1/2 cup), thinly sliced

Dressing
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper
3 tablespoons extra virgin olive oil

Cooking Directions

1. Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.

2. In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes.

3. For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly whisk in the 3 tablespoons oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

Makes 4 to 6 servings
Courtesy of The Deen Brothers' Cookbook "Y'all Come Eat"

Meatball Soup

Meatball Soup

1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup fresh parsley, minced
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound ground turkey
4 cups beef broth
16 ounces kidney beans, rinsed and drained
15 ounces stewed tomatoes
1 carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup elbow macaroni pasta

In small bowl, combine egg, bread crumbs, parsley, Parmesan cheese, garlic salt and pepper. Crumble ground turkey over mixture and mix well until combined. Shape into 1-inch meatballs.

Brown meatballs in large saucepan, then drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes. Add pasta and simmer 10 minutes longer. Serve with warm rolls, rustic bread - or garlic toast!

Peach Napoleons

Peach Napoleons
Yield: 4 Servings

Crust
1 Sheet Pepperidge Farms Puffed Pastry Sheets
1/2 ts Milk

FILLING
Mix and chill
1 lb peaches, pitted and sliced
3 tb granulated sugar
1 tb lemon juice

WHIPPED CREAM
1 c heavy whipping cream
1/2 c powdered sugar
1/2 ts almond extract

CARAMEL SAUCE
2 tb butter
3/4 c granulated sugar
1/2 ts vanilla
1/2 c heavy whipping cream

Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place on floured surface Roll out to measure 9 * 12 inches Cut into 6 rectangles, each measuring 3 * 6 inches Place on oiled baking sheet

Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk

Bake at 350 for 20 - 25 minutes

WHIPPED CREAM:
Whip ingredients together until nearly double in volume and soft peaks form. Keep chilled until ready to assemble.

CARAMEL SAUCE: Combine all in a small, heavy saucepan and cook on high heat until sugar melts and mixture begins to bubble at the edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow to cool.

TO ASSEMBLE:
With a sharp knife, carefully split each pastry into 2 layers. Place one layer on a plate, spoon some of the whipped cream mixture on top.
Place second pastry layer over peaches. Dust with powdered sugar and serve. Repeat with remaining pastries.

Notes: - I remove the skin from the peaches : - It may take some practice to get the caramel sauce just
right, but the results of a perfected caramelizing technique produces a first-rate flavor. Walt MM

www.recipesource.com