Apple Dill Coleslaw
2 cups cabbage
1 medium grated carrot
1/2 chopped green pepper
1 chopped apple
5 tablespoons yogurt, lowfat
1 tablespoon mayonnaise, lowfat
1 teaspoon lemon juice
1/4 teaspoon dill weed
Wash the cabbage. Cut it into fine shreds, until you have 2 cups of cabbage.
Peel the carrot. Grate it with a grater. Chop half a green pepper into small pieces. Remove the core, and chop the apple. Put the cabbage, carrot, green pepper, and apple in a large mixing bowl. Stir together.
Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl. Stir together to make a dressing.
Pour the dressing over the salad. Toss to mix. Add salt and pepper to taste.
Saturday, July 23, 2011
Hot Crab Spread
Hot Crab Spread
8 ounces cream cheese
1/2 teaspoon cream style horseradish
6 1/2 ounce can flaked crab meat
2 tablespoons finely chopped onion
1 tablespoon milk
1/4 teaspoon salt
dash pepper
Combine and blend well. Spoon into oven proof dish. Sprinkle with 1/3rd cup toasted slivered almonds. Bake in a 375 degree oven for 15 minutes. Serve hot with crackers.
8 ounces cream cheese
1/2 teaspoon cream style horseradish
6 1/2 ounce can flaked crab meat
2 tablespoons finely chopped onion
1 tablespoon milk
1/4 teaspoon salt
dash pepper
Combine and blend well. Spoon into oven proof dish. Sprinkle with 1/3rd cup toasted slivered almonds. Bake in a 375 degree oven for 15 minutes. Serve hot with crackers.
Crumb Griddle Cakes
Crumb Griddle Cakes
1/2 cup sifted flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups milk
2 eggs
1 tablespoon melted butter
7 slices white bread
Sift flour, salt and baking powder into a bowl. Put the milk, eggs and butter into blender container, cover and process at MIX. Break the bread into pieces and add through the feeder cap opening while blending. When the mixture is smooth, add to the flour mixture. Stir until well mixed. Bake on a lightly greased griddle until brown. Turn only once. Yield: 8 to 10 pancakes
1/2 cup sifted flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups milk
2 eggs
1 tablespoon melted butter
7 slices white bread
Sift flour, salt and baking powder into a bowl. Put the milk, eggs and butter into blender container, cover and process at MIX. Break the bread into pieces and add through the feeder cap opening while blending. When the mixture is smooth, add to the flour mixture. Stir until well mixed. Bake on a lightly greased griddle until brown. Turn only once. Yield: 8 to 10 pancakes
Applebee's® Bacon Scallion Mashed Potatoes
Applebee's® Bacon Scallion Mashed Potatoes
* 2 pounds potatoes, peeled and cut into 1-inch cubes
* 4 cloves garlic, peeled
* 5 strips bacon, cut into 1/2-inch pieces
* 1 cup thinly sliced scallions
* 1/2 cup low-fat milk, warmed
* 1/2 cup low-fat sour cream
* 1 teaspoon salt
* 1/4 teaspoon black pepper
Preparation:
In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender.
Fry bacon in skillet until crisp; drain on paper towels. Pour out all but 1 teaspoon bacon grease from pan. Add scallions to grease, saute until soft, but not brown. Add bacon.
Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions. Reheat, if necessary, before serving.
Yield: 4 servings
* 2 pounds potatoes, peeled and cut into 1-inch cubes
* 4 cloves garlic, peeled
* 5 strips bacon, cut into 1/2-inch pieces
* 1 cup thinly sliced scallions
* 1/2 cup low-fat milk, warmed
* 1/2 cup low-fat sour cream
* 1 teaspoon salt
* 1/4 teaspoon black pepper
Preparation:
In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender.
Fry bacon in skillet until crisp; drain on paper towels. Pour out all but 1 teaspoon bacon grease from pan. Add scallions to grease, saute until soft, but not brown. Add bacon.
Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions. Reheat, if necessary, before serving.
Yield: 4 servings
Chili Lasagna
Chili Lasagna
6 to 8 servings
9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350°F.
Coat a 9" x 13" baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups
Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper and mix well.
Spread 3/4 cup chili over the bottom of the baking dish.
Place 3 lasagna noodles over the chili.
Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining cheese mixture.
Place the 3 remaining noodles over the cheese mixture then top with the remaining chili.
Cover tightly with aluminum foil.
Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
Bake for 10 more minutes.
Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.
OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
6 to 8 servings
9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350°F.
Coat a 9" x 13" baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups
Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper and mix well.
Spread 3/4 cup chili over the bottom of the baking dish.
Place 3 lasagna noodles over the chili.
Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining cheese mixture.
Place the 3 remaining noodles over the cheese mixture then top with the remaining chili.
Cover tightly with aluminum foil.
Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
Bake for 10 more minutes.
Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.
OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
Classic Lasagna
Classic Lasagna
* 12 Servings
* Prep: 45 min.
* Bake: 55 min. + standing
Ingredients
1/2 pound bulk Italian sausage
1/2 pound ground beef
1-1/2 cups chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 cans (28 ounces each)Diced Tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
2 cartons (15 ounces each) ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
* In a large saucepan, cook the sausage, beef, onion, carrot, garlic and pepper flakes over medium heat until meat is no longer pink; drain.
* Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
* In a small bowl, combine ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
* In a greased 13-in. x 9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan.
* Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving. Yield: 12 servings.
* 12 Servings
* Prep: 45 min.
* Bake: 55 min. + standing
Ingredients
1/2 pound bulk Italian sausage
1/2 pound ground beef
1-1/2 cups chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 cans (28 ounces each)Diced Tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
2 cartons (15 ounces each) ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
* In a large saucepan, cook the sausage, beef, onion, carrot, garlic and pepper flakes over medium heat until meat is no longer pink; drain.
* Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
* In a small bowl, combine ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
* In a greased 13-in. x 9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan.
* Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving. Yield: 12 servings.
Dad's Favorite Lasagna
Dad's Favorite Lasagna
1 box lasagna noodles
2 lbs. hamburger
1 pouch of onion soup mix
2 large bags shredded cheddar cheese
2 large cans or jars of your favorite spaghetti sauce
Cook noodles according to package. Brown hamburger with dry onion soup mix. Drain well. Add spaghetti sauce to meat. Grease a 13 x9 pan. Place a layer of noodles slightly overlapping to cover bottom of pan. Place 1/2 of the meat mixture on top. Spread a layer of cheese on top of this. Repeat this layer one more time. For top layer, layer of noodles, cover this layer completely to edge of pan, covering the noodles completely so they won't burn in the oven. Preheat oven to 350 degrees. Bake lasagna for about 30 minutes uncovered or until cheese is completely melted and slightly browned.
Note: this can also be made ahead of time and kept in fridge. It also freezes well.
1 box lasagna noodles
2 lbs. hamburger
1 pouch of onion soup mix
2 large bags shredded cheddar cheese
2 large cans or jars of your favorite spaghetti sauce
Cook noodles according to package. Brown hamburger with dry onion soup mix. Drain well. Add spaghetti sauce to meat. Grease a 13 x9 pan. Place a layer of noodles slightly overlapping to cover bottom of pan. Place 1/2 of the meat mixture on top. Spread a layer of cheese on top of this. Repeat this layer one more time. For top layer, layer of noodles, cover this layer completely to edge of pan, covering the noodles completely so they won't burn in the oven. Preheat oven to 350 degrees. Bake lasagna for about 30 minutes uncovered or until cheese is completely melted and slightly browned.
Note: this can also be made ahead of time and kept in fridge. It also freezes well.
Country Quiche
Country Quiche
3 eggs
1/2 c. biscuit mix
1/2 c. butter, melted
1 1/2 c. milk
1/4 t. salt
dash of pepper, freshly ground
1 c. swiss cheese, grated
1/2 c. smoked ham, cooked & cubed
Preheat oven to 350 degrees. Grease pie dish.
Place all ingredients except cheese and ham, in blender; blend well. Pour mixture in pan, and sprinkle ham & cheese on top. Press gently below surface with back of spoon. Bake for 45 min. Let stand 10 minutes before cutting.
3 eggs
1/2 c. biscuit mix
1/2 c. butter, melted
1 1/2 c. milk
1/4 t. salt
dash of pepper, freshly ground
1 c. swiss cheese, grated
1/2 c. smoked ham, cooked & cubed
Preheat oven to 350 degrees. Grease pie dish.
Place all ingredients except cheese and ham, in blender; blend well. Pour mixture in pan, and sprinkle ham & cheese on top. Press gently below surface with back of spoon. Bake for 45 min. Let stand 10 minutes before cutting.
Cheeseburger 'N' Fries Casserole
Cheeseburger 'N' Fries Casserole
2 pounds lean ground beef
1 can(10-3/4 ounces)condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces)condensed cheddar cheese soup, undiluted
1 package(20 ounces) frozen crinkle-cut French fries
In a skillet, brown the beef; drain. Stir in soups. Pour into a greased 13-in.x 9-in.x 2-in. baking dish. Arrange French fries on top. Bake, uncovered, at 350 degrees for 50-55 minutes or until the fries are golden brown.
2 pounds lean ground beef
1 can(10-3/4 ounces)condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces)condensed cheddar cheese soup, undiluted
1 package(20 ounces) frozen crinkle-cut French fries
In a skillet, brown the beef; drain. Stir in soups. Pour into a greased 13-in.x 9-in.x 2-in. baking dish. Arrange French fries on top. Bake, uncovered, at 350 degrees for 50-55 minutes or until the fries are golden brown.
5 CHEESE NOODLE CASSEROLE
5 CHEESE NOODLE CASSEROLE
Yields: 6-8 servings
1 can (10 3/4 oz.) cheddar cheese soup
1 cup half & half
1 pkg. (8 oz.) cream cheese
1 bag (8 oz.) shredded cheddar cheese
to taste salt & pepper
2 tbsp. butter
1 pkg. (16 oz.) Inn Maid(r) Extra Wide Egg Noodles
1 tub (16 oz.) cottage cheese
1/2 cup shredded parmesan cheese
1/2 cup T. Marzetti's(r) Large Cut Garlic & Butter Croutons or your favorite variety (crushed)
Preparation: Preheat oven to 375ºF.
Cook noodles according to package directions. In a 13" x 9" baking dish, mix together noodles and cottage cheese, set aside. In saucepan over medium heat, melt together soup, half & half, cream cheese, cheddar cheese, salt, pepper and butter.
Pour this mixture over noodle mixture and stir together. Sprinkle top with parmesan cheese and croutons. Bake 30 min.
Yields: 6-8 servings
1 can (10 3/4 oz.) cheddar cheese soup
1 cup half & half
1 pkg. (8 oz.) cream cheese
1 bag (8 oz.) shredded cheddar cheese
to taste salt & pepper
2 tbsp. butter
1 pkg. (16 oz.) Inn Maid(r) Extra Wide Egg Noodles
1 tub (16 oz.) cottage cheese
1/2 cup shredded parmesan cheese
1/2 cup T. Marzetti's(r) Large Cut Garlic & Butter Croutons or your favorite variety (crushed)
Preparation: Preheat oven to 375ºF.
Cook noodles according to package directions. In a 13" x 9" baking dish, mix together noodles and cottage cheese, set aside. In saucepan over medium heat, melt together soup, half & half, cream cheese, cheddar cheese, salt, pepper and butter.
Pour this mixture over noodle mixture and stir together. Sprinkle top with parmesan cheese and croutons. Bake 30 min.
Bacon Cheddar Twice-Baked Potatoes
Bacon Cheddar Twice-Baked Potatoes
Ingredients:
* 4 large Idaho baking potatoes, scrubbed clean
* 2 tsp olive oil
* 2 tsp kosher salt
* 6 slices bacon, cooked, drained, and crumbled
* 1-1/2 cups shredded Cheddar cheese, divided use
* 1/2 cup sour cream
* 1/4 cup chopped chives or green onions
* Kosher salt, to taste
* Freshly ground pepper, to taste
* 1/4 cup grated Parmesan cheese
* paprika (optional)
Preparation: Preheat oven to 400 F.
Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.
Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth.
Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .
Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.
Yield: 8 servings as a side dish
Ingredients:
* 4 large Idaho baking potatoes, scrubbed clean
* 2 tsp olive oil
* 2 tsp kosher salt
* 6 slices bacon, cooked, drained, and crumbled
* 1-1/2 cups shredded Cheddar cheese, divided use
* 1/2 cup sour cream
* 1/4 cup chopped chives or green onions
* Kosher salt, to taste
* Freshly ground pepper, to taste
* 1/4 cup grated Parmesan cheese
* paprika (optional)
Preparation: Preheat oven to 400 F.
Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.
Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth.
Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .
Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.
Yield: 8 servings as a side dish
Baked Chinese Won Tons
Baked Chinese Won Tons
1 1/2 lb. lean ground beef
18 water chestnuts, drained and chopped
3 clove garlic, minced or pressed
5 green onions, finely chopped including green top
2 T. dry sherry
1 1/2 t. cornstarch
3 T. soy sauce
3 packages won ton skins (½ lb.)
3 egg white, beaten with 1 T. water
vegetable cooking spray
Preheat oven to 350ºF. Spray cooking sheet with vegetable cooking spray.
Brown beef in skillet over medium heat until no longer pink. Spoon off drippings. Add water chestnuts, garlic, green onions and sherry.
In a small bowl, combine cornstarch and soy sauce. Add to skillet and cook 3 minutes. Cool.
Place 1 tsp. filling in center of each won ton. Fold in half diagonally and seal with egg white mixture. Arrange won tons on cooking sheet.
Bake won tons 4 minutes, turn and bake 4 minutes on other side.
Makes about 100 pieces.
1 1/2 lb. lean ground beef
18 water chestnuts, drained and chopped
3 clove garlic, minced or pressed
5 green onions, finely chopped including green top
2 T. dry sherry
1 1/2 t. cornstarch
3 T. soy sauce
3 packages won ton skins (½ lb.)
3 egg white, beaten with 1 T. water
vegetable cooking spray
Preheat oven to 350ºF. Spray cooking sheet with vegetable cooking spray.
Brown beef in skillet over medium heat until no longer pink. Spoon off drippings. Add water chestnuts, garlic, green onions and sherry.
In a small bowl, combine cornstarch and soy sauce. Add to skillet and cook 3 minutes. Cool.
Place 1 tsp. filling in center of each won ton. Fold in half diagonally and seal with egg white mixture. Arrange won tons on cooking sheet.
Bake won tons 4 minutes, turn and bake 4 minutes on other side.
Makes about 100 pieces.
Blueberries and Cream Cheesecake
Blueberries and Cream Cheesecake
Ingredients:
* 1-1/2 cups graham cracker crumbs
* 1-1/2 cups plus 2 Tablespoons sugar, divided
* 1/3 cup butter or margarine, melted
* 3-1/2 cups fresh blueberries, divided
* 3 Tablespoons cornstarch, divided
* 3 (8-ounces) pkgs cream cheese, softened
* 4 large eggs
* 1/4 teaspoon salt
* 2 (8-ounces) cartons sour cream
* 1/2 teaspoon vanilla extract
* 1/4 cup water
Preparation:
Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325 degrees F for 9 minutes. Cool.
Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and
chill 1/2 cup mixture for making glaze.
Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in remaining 2 tablespoons cornstarch and salt.
Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.
Stir together sour cream, 2 tablespoons sugar and vanilla; spread over cheesecake. Bake at 325 degrees F for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours. Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar and 1/4 cup water in a small saucepan; cook over medium
heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries; cool.
Run a knife around the inside of the springform pan to separate the crust from the pan. Remove the sides of the springform pan. Spoon blueberry glaze over cheesecake.
Yield: 10 to 12 servings
Ingredients:
* 1-1/2 cups graham cracker crumbs
* 1-1/2 cups plus 2 Tablespoons sugar, divided
* 1/3 cup butter or margarine, melted
* 3-1/2 cups fresh blueberries, divided
* 3 Tablespoons cornstarch, divided
* 3 (8-ounces) pkgs cream cheese, softened
* 4 large eggs
* 1/4 teaspoon salt
* 2 (8-ounces) cartons sour cream
* 1/2 teaspoon vanilla extract
* 1/4 cup water
Preparation:
Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325 degrees F for 9 minutes. Cool.
Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and
chill 1/2 cup mixture for making glaze.
Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in remaining 2 tablespoons cornstarch and salt.
Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.
Stir together sour cream, 2 tablespoons sugar and vanilla; spread over cheesecake. Bake at 325 degrees F for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours. Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar and 1/4 cup water in a small saucepan; cook over medium
heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries; cool.
Run a knife around the inside of the springform pan to separate the crust from the pan. Remove the sides of the springform pan. Spoon blueberry glaze over cheesecake.
Yield: 10 to 12 servings
Orange Creamsicle Pudding
Orange Creamsicle Pudding
1 small box sugar-free orange Jell-O
1 small box sugar-free instant vanilla pudding
8-oz container Non-fat Cool Whip
1 can mandarin oranges (drained well)
Dissolve Jell-O in 1 cup boiling water. Add 3 ice cubes to a measuring cup and fill with cold water to make 1 cup. Add to Jell-O and hot water. Stir well until dissolved Let set for 5 minutes to cool. With electric mixer, stir the dry instant pudding into Jell-O. Mix well. Let stand for 15 minutes. Fold in thawed Cool Whip and then the oranges. Refrigerate. 4 servings – 3 points
1 small box sugar-free orange Jell-O
1 small box sugar-free instant vanilla pudding
8-oz container Non-fat Cool Whip
1 can mandarin oranges (drained well)
Dissolve Jell-O in 1 cup boiling water. Add 3 ice cubes to a measuring cup and fill with cold water to make 1 cup. Add to Jell-O and hot water. Stir well until dissolved Let set for 5 minutes to cool. With electric mixer, stir the dry instant pudding into Jell-O. Mix well. Let stand for 15 minutes. Fold in thawed Cool Whip and then the oranges. Refrigerate. 4 servings – 3 points
Banana Butterfinger Pudding
Banana Butterfinger Pudding
Serves: 4
Source: Country Woman
You can substitute other kids of candy bars to suit your preference. The pudding flavor can be changed as well—perhaps to vanilla or butterscotch.— LaVerna Mjones, Moorhead, Minnesota
Ingredients:
1 cup cold milk
1 package Instant banana pudding mix (3.4 ounces)
3 Butterfinger candy bars (2.1 ounces each), crushed
1 carton Frozen whipped topping, thawed (8 ounces)
3 medium firm bananas sliced
Instructions:
In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding.
Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.
Yield: 4-6 servings.
Serves: 4
Source: Country Woman
You can substitute other kids of candy bars to suit your preference. The pudding flavor can be changed as well—perhaps to vanilla or butterscotch.— LaVerna Mjones, Moorhead, Minnesota
Ingredients:
1 cup cold milk
1 package Instant banana pudding mix (3.4 ounces)
3 Butterfinger candy bars (2.1 ounces each), crushed
1 carton Frozen whipped topping, thawed (8 ounces)
3 medium firm bananas sliced
Instructions:
In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding.
Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.
Yield: 4-6 servings.
Persimmon Pudding
Persimmon Pudding
Serving Size : 4
2 cups soft -- juicy persimmon pulp
1 c. sugar
1 egg
2 cups milk
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
Source:"Key Home Gourmet CD Collection"
Serving Size : 4
2 cups soft -- juicy persimmon pulp
1 c. sugar
1 egg
2 cups milk
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
Source:"Key Home Gourmet CD Collection"
Sweet Cornmeal Pudding
Sweet Cornmeal Pudding
Serving Size : 6
3 cups Whole milk (do not use lowfat or nonfat)
1 cup Yellow cornmeal
1/2 teaspoon Salt
1/4 cup Butter -- cut into pieces
3/4 cup Sugar
3/4 cup Buttermilk
6 large Eggs -- separated
1/2 teaspoon Vanilla extract
Powdered sugar
Preheat oven to 375 degrees. Butter 8-cup souffle dish.
Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter, stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk.
Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.
Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.
This recipe yields 6 servings.
Serving Size : 6
3 cups Whole milk (do not use lowfat or nonfat)
1 cup Yellow cornmeal
1/2 teaspoon Salt
1/4 cup Butter -- cut into pieces
3/4 cup Sugar
3/4 cup Buttermilk
6 large Eggs -- separated
1/2 teaspoon Vanilla extract
Powdered sugar
Preheat oven to 375 degrees. Butter 8-cup souffle dish.
Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter, stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk.
Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.
Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.
This recipe yields 6 servings.
Apricot Custards
Apricot Custards
1 16-ounce can unpeeled apricot halves (water-pack) , drained
2 beaten eggs
1 cup fat-free milk
2 tablespoons sugar
1/2 teaspoon vanilla
6 to 8 drops rum flavoring or almond extract
Several dashes ground cardamom or ground nutmeg
Fresh mint (optional)
Directions
1. Slice 4 apricot halves for garnish, if desired; set aside. Chop remaining apricot halves. Place chopped apricots on paper towels to drain thoroughly.
2. Place four 6-ounce custard cups or individual souffle dishes in a shallow baking pan. Divide the chopped apricots among the cups or dishes.
3. In a small mixing bowl combine the eggs, milk, sugar, vanilla, and rum flavoring or almond extract. Pour the egg mixture over chopped apricots. Sprinkle with cardamom or nutmeg.
4. Place the baking pan containing the cups or dishes in the oven. Pour boiling water around cups or dishes in pan to depth of 1 inch.
5. Bake in a 325 degree F. oven for 30 to 35 minutes or until a knife inserted near the centers comes out clean. Remove cups or dishes from water. Serve custards warm. Garnish with the reserved apricot slices and fresh mint, if desired. Makes 4 servings.
1 16-ounce can unpeeled apricot halves (water-pack) , drained
2 beaten eggs
1 cup fat-free milk
2 tablespoons sugar
1/2 teaspoon vanilla
6 to 8 drops rum flavoring or almond extract
Several dashes ground cardamom or ground nutmeg
Fresh mint (optional)
Directions
1. Slice 4 apricot halves for garnish, if desired; set aside. Chop remaining apricot halves. Place chopped apricots on paper towels to drain thoroughly.
2. Place four 6-ounce custard cups or individual souffle dishes in a shallow baking pan. Divide the chopped apricots among the cups or dishes.
3. In a small mixing bowl combine the eggs, milk, sugar, vanilla, and rum flavoring or almond extract. Pour the egg mixture over chopped apricots. Sprinkle with cardamom or nutmeg.
4. Place the baking pan containing the cups or dishes in the oven. Pour boiling water around cups or dishes in pan to depth of 1 inch.
5. Bake in a 325 degree F. oven for 30 to 35 minutes or until a knife inserted near the centers comes out clean. Remove cups or dishes from water. Serve custards warm. Garnish with the reserved apricot slices and fresh mint, if desired. Makes 4 servings.
Orange Custard Pudding
Orange Custard Pudding
2 cups milk, boiled
3 eggs
2 cups sugar
2 oranges, rind only, grated
1. Mix eggs, sugar, and orange rind together.
2. Slowly add the boiled milk.
3. Mix well.
4. Fill a pudding dish with the custard mixture.
5. Set pudding dish in a baking pan partially filled with boiling water.
6. Bake at 350 degrees for about 30 to 35 minutes.
2 cups milk, boiled
3 eggs
2 cups sugar
2 oranges, rind only, grated
1. Mix eggs, sugar, and orange rind together.
2. Slowly add the boiled milk.
3. Mix well.
4. Fill a pudding dish with the custard mixture.
5. Set pudding dish in a baking pan partially filled with boiling water.
6. Bake at 350 degrees for about 30 to 35 minutes.
Janie's Banana Pudding
Janie's Banana Pudding
1 (14 oz.) Eagle Brand milk
1-1/2 c. cold water
1 (3-1/2 oz.) pkg. instant vanilla pudding
2 c. (1 pt.) whipped cream, whipped
vanilla wafers
3 med. bananas, sliced & dipped in lemon juice
In large mixing bowl, combine Eagle Brand milk and water. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Layer in 2 1/2 quart glass serving bowl, starting with pudding, then wafers and bananas, ending with pudding mixture. Chill thoroughly.
(From Nancy's Kitchen)
1 (14 oz.) Eagle Brand milk
1-1/2 c. cold water
1 (3-1/2 oz.) pkg. instant vanilla pudding
2 c. (1 pt.) whipped cream, whipped
vanilla wafers
3 med. bananas, sliced & dipped in lemon juice
In large mixing bowl, combine Eagle Brand milk and water. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Layer in 2 1/2 quart glass serving bowl, starting with pudding, then wafers and bananas, ending with pudding mixture. Chill thoroughly.
(From Nancy's Kitchen)
Friday, July 22, 2011
Green Rice
Green Rice
Yield: 6 servings
4 c Chicken stock
1 c Wild rice; rinsed
1 c Long-grain brown rice
1 tb Butter
1 tb Vegetable oil
1 sm Sweet green pepper; diced
1/2 c Parsley; fresh, chopped
6 Green onions, chopped
1 clove Garlic; chopped
In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes. Stir in brown rice; cover and microwave at Medium (50%) for 45 minutes or until tender. Let stand for 15 minutes. In microwaveable dish melt butter with oil. Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened. Stir into rice.
Yield: 6 servings
4 c Chicken stock
1 c Wild rice; rinsed
1 c Long-grain brown rice
1 tb Butter
1 tb Vegetable oil
1 sm Sweet green pepper; diced
1/2 c Parsley; fresh, chopped
6 Green onions, chopped
1 clove Garlic; chopped
In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes. Stir in brown rice; cover and microwave at Medium (50%) for 45 minutes or until tender. Let stand for 15 minutes. In microwaveable dish melt butter with oil. Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened. Stir into rice.
TURKEY WALDORF SANDWICH
TURKEY WALDORF SANDWICH
3/4 c Mayonnaise
1/3 c Chopped celery
1/3 c Chopped walnuts
1 ts Lemon juice
Lettuce
3/4 lb Sliced turkey
Apple slices
Combine mayonnaise, celery, walnuts, and lemon juice. Layer lettuce, turkey, apple slices, and mayonnaise mixture between toased bread.
3/4 c Mayonnaise
1/3 c Chopped celery
1/3 c Chopped walnuts
1 ts Lemon juice
Lettuce
3/4 lb Sliced turkey
Apple slices
Combine mayonnaise, celery, walnuts, and lemon juice. Layer lettuce, turkey, apple slices, and mayonnaise mixture between toased bread.
Cajun Barbeque Shrimp
Cajun Barbeque Shrimp
4 slices bacon chopped
1/2 lb butter or margarine
2 T Dijon mustard
1 1/2 tsp chili powder
1/4 tsp. dried basil
1 tsp. black pepper
1/2 tsp. oregano
2 garlic cloves, crushed
2 TBS crab boil
1/2 tsp. Tabasco sauce
1 1/2 lbs large uncooked, unpeeled shrimp
Preheat oven to 375. Fry bacon, add butter, Dijon mustard, chili powder, basil, pepper, oregano, garlic cloves, crab boil and Tabasco sauce. Simmer for five minutes, stirring occasionally. In a large baking pan pour the ingredients over the shrimp. Bake uncovered for 20 minutes, tossing the shrimp mid-way through cooking.
4 slices bacon chopped
1/2 lb butter or margarine
2 T Dijon mustard
1 1/2 tsp chili powder
1/4 tsp. dried basil
1 tsp. black pepper
1/2 tsp. oregano
2 garlic cloves, crushed
2 TBS crab boil
1/2 tsp. Tabasco sauce
1 1/2 lbs large uncooked, unpeeled shrimp
Preheat oven to 375. Fry bacon, add butter, Dijon mustard, chili powder, basil, pepper, oregano, garlic cloves, crab boil and Tabasco sauce. Simmer for five minutes, stirring occasionally. In a large baking pan pour the ingredients over the shrimp. Bake uncovered for 20 minutes, tossing the shrimp mid-way through cooking.
Mashed Potatoes
Mashed Potatoes
Ingredients:
* 5 pounds russet potatoes, peeled and cut into chunks
* 3/4 cup heavy cream (about)
* 1 stick (1/4 pound or 8 Tablespoons) butter
* 1 cup sour cream
* Salt and freshly ground black pepper to taste
* 1 cup shredded Cheddar cheese
* 3 slices cooked bacon, crumbled
* 2 Tablespoons chopped chives
Preparation:
Boil potatoes until tender, but not waterlogged. Drain thoroughly and return to the pot.
While potatoes are cooking, warm the cream and butter until hot but not boiling.
Add hot cream and butter, sour cream, salt, and pepper to the cooked potatoes.
Mash by hand until fairly smooth. Small lumps are fine.
Fold in Cheddar cheese, bacon, and chives. Add more cream or milk if the mashed potatoes are too thick for your tastes. Taste and adjust seasoning. Gently reheat if necessary.
Note: If you prefer your mashed potatoes with no lumps, use a ricer instead of mashing. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.
Yield: 12 servings
Ingredients:
* 5 pounds russet potatoes, peeled and cut into chunks
* 3/4 cup heavy cream (about)
* 1 stick (1/4 pound or 8 Tablespoons) butter
* 1 cup sour cream
* Salt and freshly ground black pepper to taste
* 1 cup shredded Cheddar cheese
* 3 slices cooked bacon, crumbled
* 2 Tablespoons chopped chives
Preparation:
Boil potatoes until tender, but not waterlogged. Drain thoroughly and return to the pot.
While potatoes are cooking, warm the cream and butter until hot but not boiling.
Add hot cream and butter, sour cream, salt, and pepper to the cooked potatoes.
Mash by hand until fairly smooth. Small lumps are fine.
Fold in Cheddar cheese, bacon, and chives. Add more cream or milk if the mashed potatoes are too thick for your tastes. Taste and adjust seasoning. Gently reheat if necessary.
Note: If you prefer your mashed potatoes with no lumps, use a ricer instead of mashing. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.
Yield: 12 servings
Alfredo-style Sauce with Fettuccine
Alfredo-style Sauce with Fettuccine
Ingredients:
* 1 medium-sized onion, finely chopped
* 2 small garlic cloves, minced
* 1/4 cup dry white wine or dry sherry
* 1 Tablespoon butter or non-diet canola or safflower oil margarine
* 1-1/2 Tablespoons cornstarch
* 2-3/4 cups 1 percent fat milk
* 1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
* 1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
* 1/2 cup nonfat sour cream
* 1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon Dijon-style mustard
* 1/8 teaspoon white pepper
* Salt, to taste (optional)
* 10 to 12 ounces non-egg fettuccine noodles cooked according to package
Preparation:
In a 12-inch nonstick skillet, combine onions, garlic, wine, and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water.
In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.
Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard, and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended.
Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired.
Yield: 4 servings
Recipe Source: Skinny Italian Cooking by Ruth Glick and Nancy Baggett
Ingredients:
* 1 medium-sized onion, finely chopped
* 2 small garlic cloves, minced
* 1/4 cup dry white wine or dry sherry
* 1 Tablespoon butter or non-diet canola or safflower oil margarine
* 1-1/2 Tablespoons cornstarch
* 2-3/4 cups 1 percent fat milk
* 1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
* 1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
* 1/2 cup nonfat sour cream
* 1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon Dijon-style mustard
* 1/8 teaspoon white pepper
* Salt, to taste (optional)
* 10 to 12 ounces non-egg fettuccine noodles cooked according to package
Preparation:
In a 12-inch nonstick skillet, combine onions, garlic, wine, and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water.
In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.
Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard, and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended.
Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired.
Yield: 4 servings
Recipe Source: Skinny Italian Cooking by Ruth Glick and Nancy Baggett
Riviera Lasagna Fantasy
Riviera Lasagna Fantasy
8 lasagna noodles
6 ounces canned tuna
2 green onions
2 cloves garlic
14 ounces cottage cheese
2 eggs
5-1/2 ounces grated Parmesan cheese
3 bunches parsley
Salt
Oil
Cook lasagna noodles in hot salted water, drop briefly into cold water, then arrange on a clean kitchen towel to dry. Slice green onions into thin rings.
Chop the garlic. Drain and flake the tuna, add green onions, garlic, parsley, cottage cheese, eggs, 3-1/2 ounces Parmesan cheese, and salt. Top each lasagna noodle with the tuna mixture and roll up. Slice each roll into 2-3 parts. Arrange vertically in a greased heatproof casserole and sprinkle with remaining Parmesan cheese. Bake for 10-15 minutes at 350 degrees.
8 lasagna noodles
6 ounces canned tuna
2 green onions
2 cloves garlic
14 ounces cottage cheese
2 eggs
5-1/2 ounces grated Parmesan cheese
3 bunches parsley
Salt
Oil
Cook lasagna noodles in hot salted water, drop briefly into cold water, then arrange on a clean kitchen towel to dry. Slice green onions into thin rings.
Chop the garlic. Drain and flake the tuna, add green onions, garlic, parsley, cottage cheese, eggs, 3-1/2 ounces Parmesan cheese, and salt. Top each lasagna noodle with the tuna mixture and roll up. Slice each roll into 2-3 parts. Arrange vertically in a greased heatproof casserole and sprinkle with remaining Parmesan cheese. Bake for 10-15 minutes at 350 degrees.
Creamy Seafood Lasagna
Creamy Seafood Lasagna
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings
When choosing your cheese for this lasagna, it's best to select regular or part-skim ricotta. Creamed cottage cheese, which is not as dry as ricotta, will thin the cheese sauce and make the lasagna a bit soupy.
12 uncooked lasagna noodles (12 ounces)
1/4 cup butter or stick margarine
2 cloves garlic, finely chopped
2/3 cup all-purpose flour
2 cups milk
1 1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
2 cups shredded mozzarella cheese (8 ounces)
8 medium green onions, sliced (1/2 cup)
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1/4 teaspoon pepper
1 (8-ounce) package frozen salad-style imitation crabmeat, thawed and chopped
1 (4-ounce) package frozen cooked salad shrimp, thawed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1. Heat oven to 350'. Cook noodles as directed on package.
2. While noodles are cooking, melt butter in 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted.
4. Drain noodles. Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp and cheese sauce.
5. Bake uncovered 35 to 40 minutes or until hot in center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings
When choosing your cheese for this lasagna, it's best to select regular or part-skim ricotta. Creamed cottage cheese, which is not as dry as ricotta, will thin the cheese sauce and make the lasagna a bit soupy.
12 uncooked lasagna noodles (12 ounces)
1/4 cup butter or stick margarine
2 cloves garlic, finely chopped
2/3 cup all-purpose flour
2 cups milk
1 1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
2 cups shredded mozzarella cheese (8 ounces)
8 medium green onions, sliced (1/2 cup)
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1/4 teaspoon pepper
1 (8-ounce) package frozen salad-style imitation crabmeat, thawed and chopped
1 (4-ounce) package frozen cooked salad shrimp, thawed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1. Heat oven to 350'. Cook noodles as directed on package.
2. While noodles are cooking, melt butter in 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted.
4. Drain noodles. Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp and cheese sauce.
5. Bake uncovered 35 to 40 minutes or until hot in center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
Spinach Lasagna
Spinach Lasagna
Book: Cook'n with Pillsbury
Makes 6 servings
9 uncooked lasagna noodles
2 1/2 cups milk
1/4 cup all-purpose flour
1 teaspoon garlic salt
2 (9-ounce) packages frozen spinach in a pouch, thawed, squeezed to drain
1 cup cottage cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.
2. Meanwhile, heat oven to 350°F. In medium saucepan, combine milk, flour and garlic salt; blend well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reserve 1/2 cup sauce for top layer of lasagna; stir spinach into remaining sauce.
3. In medium bowl, combine cottage cheese and mozzarella. Spread 1/2 cup spinach sauce in bottom of ungreased 13x9-inch (3-quart) baking dish. Top with 3 lasagna noodles, half of cheese mixture and half of remaining spinach sauce; repeat layers. Top with last 3 noodles and reserved 1/2 cup sauce. Sprinkle with Parmesan cheese.
4. Bake at 350'F. for 30 to 40 minutes. Let stand 5 to 10 minutes before serving. If desired, garnish individual servings with fresh basil and tomato wedges.
Book: Cook'n with Pillsbury
Makes 6 servings
9 uncooked lasagna noodles
2 1/2 cups milk
1/4 cup all-purpose flour
1 teaspoon garlic salt
2 (9-ounce) packages frozen spinach in a pouch, thawed, squeezed to drain
1 cup cottage cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.
2. Meanwhile, heat oven to 350°F. In medium saucepan, combine milk, flour and garlic salt; blend well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reserve 1/2 cup sauce for top layer of lasagna; stir spinach into remaining sauce.
3. In medium bowl, combine cottage cheese and mozzarella. Spread 1/2 cup spinach sauce in bottom of ungreased 13x9-inch (3-quart) baking dish. Top with 3 lasagna noodles, half of cheese mixture and half of remaining spinach sauce; repeat layers. Top with last 3 noodles and reserved 1/2 cup sauce. Sprinkle with Parmesan cheese.
4. Bake at 350'F. for 30 to 40 minutes. Let stand 5 to 10 minutes before serving. If desired, garnish individual servings with fresh basil and tomato wedges.
APPLE BREAKFAST LASAGNA
APPLE BREAKFAST LASAGNA
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pike Estate in Mansfield -- Texas in 1990.
1 cup sour cream
1/3 cup brown sugar packed
12 frozen French toast slices
1/2 pound boiled ham
2 1/2 cups shredded cheddar cheese
1 can apple pie filling
1 cup granola
1 small bowl combine sugar and sour cream then cover and refrigerate.Place 6 slices French toast in bottom of greased rectangular pan. Layer ham -- 2 cups cheese and remaining 6 slices of French toast in baking pan.
Spread pie filling over top then sprinkle granola over apples and bake at 350 for 25 minutes.
Top with remaining cheese then bake 5 minutes longer and serve with sour cream mixture.
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pike Estate in Mansfield -- Texas in 1990.
1 cup sour cream
1/3 cup brown sugar packed
12 frozen French toast slices
1/2 pound boiled ham
2 1/2 cups shredded cheddar cheese
1 can apple pie filling
1 cup granola
1 small bowl combine sugar and sour cream then cover and refrigerate.Place 6 slices French toast in bottom of greased rectangular pan. Layer ham -- 2 cups cheese and remaining 6 slices of French toast in baking pan.
Spread pie filling over top then sprinkle granola over apples and bake at 350 for 25 minutes.
Top with remaining cheese then bake 5 minutes longer and serve with sour cream mixture.
Blue Cheese Buttermilk Dressing
Blue Cheese Buttermilk Dressing
Ingredients:
* 1 cup buttermilk
* 1 cup sour cream
* 3 cloves garlic
* 1/8 tsp sugar
* 1/4 teaspoon paprika
* 1 teaspoon salt
* 3 tablespoons blue cheese
Preparation:
In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar,paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.
Refrigerate 4 hours or more before serving to let flavors blend.
Yield: About 1-1/3 cups
Ingredients:
* 1 cup buttermilk
* 1 cup sour cream
* 3 cloves garlic
* 1/8 tsp sugar
* 1/4 teaspoon paprika
* 1 teaspoon salt
* 3 tablespoons blue cheese
Preparation:
In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar,paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.
Refrigerate 4 hours or more before serving to let flavors blend.
Yield: About 1-1/3 cups
Cranberry Glazed Roast Pork
Cranberry Glazed Roast Pork
...from the kitchen of One Perfect Bite
Ingredients:
Glaze
1 (12-oz.) bag fresh cranberries
1/3 cup chopped fresh ginger
Zest and juice of 1 large orange
1 cup sugar
1-1/4 cups cranberry juice
1/4 cup orange liqueur
Roast
1 ( 2-1/2 to 3 pound) center cut boneless pork loin
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked fresh pepper
2 teaspoons dried marjoram
Directions:
1) To prepare glaze: Combine cranberries, ginger, sugar, orange zest and orange and cranberry juices in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat and cook until cranberries burst and sauce thickens, about 5 to 10 minutes. If you wish, strain through a fine mesh sieve and allow to cool. When cool add orange liqueur.
2) To prepare roast: Preheat oven to 325 degrees. Using kitchen twine, tie roast at 1-inch intervals to form a cylinder of uniform circumference. Rub all surface of roast with 1 teaspoon olive oil. Rub cylinder with all of salt pepper and marjoram. Heat remaining 1 tablespoon oil in a large, heavy ovenproof skillet. Add pork and sear all surfaces well. Brush pork with glaze. Transfer skillet to oven and bake for 15 minutes. Brush again with glaze and cook for another 20 minutes, or until pork reaches an internal temperature of 140 degrees. Remove from oven. Brush again with glaze, tent with foil and let rest for 15 minutes before slicing. Yield: 6 servings.
...from the kitchen of One Perfect Bite
Ingredients:
Glaze
1 (12-oz.) bag fresh cranberries
1/3 cup chopped fresh ginger
Zest and juice of 1 large orange
1 cup sugar
1-1/4 cups cranberry juice
1/4 cup orange liqueur
Roast
1 ( 2-1/2 to 3 pound) center cut boneless pork loin
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked fresh pepper
2 teaspoons dried marjoram
Directions:
1) To prepare glaze: Combine cranberries, ginger, sugar, orange zest and orange and cranberry juices in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat and cook until cranberries burst and sauce thickens, about 5 to 10 minutes. If you wish, strain through a fine mesh sieve and allow to cool. When cool add orange liqueur.
2) To prepare roast: Preheat oven to 325 degrees. Using kitchen twine, tie roast at 1-inch intervals to form a cylinder of uniform circumference. Rub all surface of roast with 1 teaspoon olive oil. Rub cylinder with all of salt pepper and marjoram. Heat remaining 1 tablespoon oil in a large, heavy ovenproof skillet. Add pork and sear all surfaces well. Brush pork with glaze. Transfer skillet to oven and bake for 15 minutes. Brush again with glaze and cook for another 20 minutes, or until pork reaches an internal temperature of 140 degrees. Remove from oven. Brush again with glaze, tent with foil and let rest for 15 minutes before slicing. Yield: 6 servings.
Canned Corned Beef and Cabbage
Canned Corned Beef and Cabbage
Cut up taters, onions, and cabbage and chunk up the corned beef and put it in with the rest of stuff--season it--we throw it in the pressure cooker--yum- -about 15 min.
To serve --mash it and add butter and salt and pepper to taste
Cut up taters, onions, and cabbage and chunk up the corned beef and put it in with the rest of stuff--season it--we throw it in the pressure cooker--yum- -about 15 min.
To serve --mash it and add butter and salt and pepper to taste
Double Fudge Kahlua Brownies
Double Fudge Kahlua Brownies
Ingredients4 oz. Unsweetened chocolate
1 c. Butter
3/4 Tsp. Black pepper
4 Large eggs
1 1/2 c. Sugar
1 1/2 Tsp. Vanilla
1/3 c. Kahlua
1 1/2 c. Sifted flour
1/2 Tsp. Salt
1/4 Tsp. Baking powder
1 c. Chopped walnuts (toasted)
Directions Line bottom of a 9 x 13 inch baking pan with cooking parchment.
Melt chocolate and butter with pepper over low heat. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua. Resift flour, salt and baking powder into mixture and stir until blended.
Add nuts. Turn into pan. Bake in 350 degree oven just until pick inserted in center comes out clean, about 25 minutes (be careful not to over bake).
Cook, then spread top with QUICK FUDGE FROSTING. Sprinkle with additional nuts, if desired. Cut into squares or bars.
****QUICK FUDGE FROSTING ***
Melt 2 squares (1 oz. each) unsweetened chocolate and 1 square semi-sweet chocolate with 2 Tbs. butter over low heat. Heat 3 Tbs. Kahlua and 2 Tbs. heavy cream together. Combine chocolate and Kahlua mixtures with 2 cups powdered sugar (free from lumps). Beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.
Frost brownies immediately as mixture stiffens upon setting.
(From Love 2 Collect Recipes (Laura))
Ingredients4 oz. Unsweetened chocolate
1 c. Butter
3/4 Tsp. Black pepper
4 Large eggs
1 1/2 c. Sugar
1 1/2 Tsp. Vanilla
1/3 c. Kahlua
1 1/2 c. Sifted flour
1/2 Tsp. Salt
1/4 Tsp. Baking powder
1 c. Chopped walnuts (toasted)
Directions Line bottom of a 9 x 13 inch baking pan with cooking parchment.
Melt chocolate and butter with pepper over low heat. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua. Resift flour, salt and baking powder into mixture and stir until blended.
Add nuts. Turn into pan. Bake in 350 degree oven just until pick inserted in center comes out clean, about 25 minutes (be careful not to over bake).
Cook, then spread top with QUICK FUDGE FROSTING. Sprinkle with additional nuts, if desired. Cut into squares or bars.
****QUICK FUDGE FROSTING ***
Melt 2 squares (1 oz. each) unsweetened chocolate and 1 square semi-sweet chocolate with 2 Tbs. butter over low heat. Heat 3 Tbs. Kahlua and 2 Tbs. heavy cream together. Combine chocolate and Kahlua mixtures with 2 cups powdered sugar (free from lumps). Beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.
Frost brownies immediately as mixture stiffens upon setting.
(From Love 2 Collect Recipes (Laura))
Tangy Catalina Pasta Salad
Tangy Catalina Pasta Salad
Submitted by: Holly
A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.
Servings: 8
Ingredients:
1 (16 ounce) package elbow macaroni
1 (6 ounce) can tuna
1 (6 ounce) can small shrimp, drained
1/4 cup chopped onion
1 green bell pepper, chopped
3/4 cup chopped celery
1 pinch garlic salt
4 tablespoons Catalina salad dressing
1 1/2 tablespoons sweet pickle relish
3 tablespoons mayonnaise
Directions:
1. Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.
Submitted by: Holly
A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.
Servings: 8
Ingredients:
1 (16 ounce) package elbow macaroni
1 (6 ounce) can tuna
1 (6 ounce) can small shrimp, drained
1/4 cup chopped onion
1 green bell pepper, chopped
3/4 cup chopped celery
1 pinch garlic salt
4 tablespoons Catalina salad dressing
1 1/2 tablespoons sweet pickle relish
3 tablespoons mayonnaise
Directions:
1. Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.
Brownies from Yellow Cake Mix
Brownies from Yellow Cake Mix
(Bulldog Brownies)
* 1 box yellow cake mix
* 2 eggs
* 1 Stick melted butter
* 8 oz. cream cheese
* 2 more eggs
* 1 box powdered sugar
1. Mix the first three ingredients.
2. Pat into bottom of an oblong pan.
3. Blend the other ingredients and pour on top of the first mixture.
4. Bake for 45 minutes on 350 degrees.
(From Recipe Rampage ("Piper"))
(Bulldog Brownies)
* 1 box yellow cake mix
* 2 eggs
* 1 Stick melted butter
* 8 oz. cream cheese
* 2 more eggs
* 1 box powdered sugar
1. Mix the first three ingredients.
2. Pat into bottom of an oblong pan.
3. Blend the other ingredients and pour on top of the first mixture.
4. Bake for 45 minutes on 350 degrees.
(From Recipe Rampage ("Piper"))
Salmon Puffs
Salmon Puffs
1 can salmon bones removed
2 eggs beaten
1/2 cup buttermilk
1/2 cup flour
1/4 teaspoon baking soda
pinch of salt
Mix all ingredients in order listed. Drop by tablespoonfuls in to hot, deep fat: fry until golden brown. Drain.
Makes 6 servings.
1 can salmon bones removed
2 eggs beaten
1/2 cup buttermilk
1/2 cup flour
1/4 teaspoon baking soda
pinch of salt
Mix all ingredients in order listed. Drop by tablespoonfuls in to hot, deep fat: fry until golden brown. Drain.
Makes 6 servings.
Pineapple Brownies
Pineapple Brownies
Ingredients:
1-1/2 cups sifted enriched flour
1 tsp. baking powder
1/2 tsp. each salt, cinnamon
3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup crushed pineapple, well drained
2 squares (2 oz.) chocolate, melted, cooled
1/2 cup nuts, coarsely chopped (your choice)
Directions:
Heat oven at 375º F (185º C). Grease a 12x8x2" pan.Sift dry ingredients. Cream butter & sugar and well. Add eggs, 1 at a time and vanilla. Beat well. Mix thoroughly. Place 1 cup dough in a second bowl.
Add pineapple, mix well. Add chocolate and nuts to balance of dough in other bowl; mix well. Spread about 1-1/2 cups chocolate dough in pan.
Cover with pineapple dough. Drop remaining chocolate dough by spoonfuls over pineapple dough; spread carefully to cover. Bake 45 - 50 minutes.
Cut into bars or squares when cold. Makes: about 2-1/2 dozen bars.
(From Recipe Ross)
Ingredients:
1-1/2 cups sifted enriched flour
1 tsp. baking powder
1/2 tsp. each salt, cinnamon
3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup crushed pineapple, well drained
2 squares (2 oz.) chocolate, melted, cooled
1/2 cup nuts, coarsely chopped (your choice)
Directions:
Heat oven at 375º F (185º C). Grease a 12x8x2" pan.Sift dry ingredients. Cream butter & sugar and well. Add eggs, 1 at a time and vanilla. Beat well. Mix thoroughly. Place 1 cup dough in a second bowl.
Add pineapple, mix well. Add chocolate and nuts to balance of dough in other bowl; mix well. Spread about 1-1/2 cups chocolate dough in pan.
Cover with pineapple dough. Drop remaining chocolate dough by spoonfuls over pineapple dough; spread carefully to cover. Bake 45 - 50 minutes.
Cut into bars or squares when cold. Makes: about 2-1/2 dozen bars.
(From Recipe Ross)
Tuna Tortellini Pasta Salad
Tuna Tortellini Pasta Salad
Serves 6
1 package (20-oz.) BUITONI Family Size Three Cheese Tortellini, prepared according to package directions, cooled
1/2 pound green beans, cut into 1-inch pieces, cooked
2 cans (6-oz) solid white tuna packed in water, drained
1 large tomato, diced
3/4 cup ripe black olives, sliced
4 green onions, sliced
3/4 cup mayonnaise
3 tablespoons balsamic vinegar
3/4 teaspoon celery salt
COMBINE tortellini, green beans, tuna, tomato, olives and green onions in a large bowl. Combine mayonnaise, vinegar and celery salt in a small bowl.
Stir mayonnaise mixture into pasta mixture. Season with salt and ground pepper.
Serves 6
1 package (20-oz.) BUITONI Family Size Three Cheese Tortellini, prepared according to package directions, cooled
1/2 pound green beans, cut into 1-inch pieces, cooked
2 cans (6-oz) solid white tuna packed in water, drained
1 large tomato, diced
3/4 cup ripe black olives, sliced
4 green onions, sliced
3/4 cup mayonnaise
3 tablespoons balsamic vinegar
3/4 teaspoon celery salt
COMBINE tortellini, green beans, tuna, tomato, olives and green onions in a large bowl. Combine mayonnaise, vinegar and celery salt in a small bowl.
Stir mayonnaise mixture into pasta mixture. Season with salt and ground pepper.
Brownie Footballs
This is a good one to keep on hand for everything from football camps to birthday parties to your Super Bowl bash.
Brownie Footballs
Makes 12 brownies
1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2 x 2 inches
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1 cup white baking chips
1 tablespoon milk
1 tablespoon butter or margarine
1. Heat oven to 350 degrees F. Line rectangular pan, 13 x 9 x 2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting.
4. Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Drizzle melted chips over. Frosting to look like football laces. Enjoy. Marilyn.
Brownie Footballs
Makes 12 brownies
1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2 x 2 inches
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1 cup white baking chips
1 tablespoon milk
1 tablespoon butter or margarine
1. Heat oven to 350 degrees F. Line rectangular pan, 13 x 9 x 2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting.
4. Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Drizzle melted chips over. Frosting to look like football laces. Enjoy. Marilyn.
Butterscotch and Chocolate Chip Blondies
Butterscotch and Chocolate Chip Blondies
Vegetarian Fast and Fancy
1 cup butter, softened
2 cups brown sugar
1/2 cup sour cream
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
3/4 cup chopped walnuts
1 cup butterscotch chips
1/2 cup semisweet chocolate chips
In large bowl, beat together butter, sugar, sour cream and vanilla until blended. Mix together the remaining ingredients and stir into the butter mixture until blended; do not overmix. Spread batter evenly into a greased 10x15 inch nonstick baking pan and bake at 325ºF for about 30 minutes, or until top is browned. Allow to cool in pan. When cool, cut into 1 1/2 inch squares to serve. Can sprinkle with sifted powdered sugar as
well.
(From All Delectable Dessert Recipes Exchange ("Tro Santa Maria"))
Vegetarian Fast and Fancy
1 cup butter, softened
2 cups brown sugar
1/2 cup sour cream
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
3/4 cup chopped walnuts
1 cup butterscotch chips
1/2 cup semisweet chocolate chips
In large bowl, beat together butter, sugar, sour cream and vanilla until blended. Mix together the remaining ingredients and stir into the butter mixture until blended; do not overmix. Spread batter evenly into a greased 10x15 inch nonstick baking pan and bake at 325ºF for about 30 minutes, or until top is browned. Allow to cool in pan. When cool, cut into 1 1/2 inch squares to serve. Can sprinkle with sifted powdered sugar as
well.
(From All Delectable Dessert Recipes Exchange ("Tro Santa Maria"))
Chunky Vegetable Lasagna
Chunky Vegetable Lasagna
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings
12 uncooked lasagna noodles (about 12 ounces)
3 cups frozen broccoli flowerets, thawed
3 large carrots, coarsely shredded (2 cups)
1 (14 1/2-ounce) can diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell peppers, cut into thin strips
3/4 cup Pesto (see recipe) or prepared Pesto
1/4 teaspoon salt
1 (15-ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
3 tablespoons butter or stick margarine
1 cup garlic, finely chopped
3 tablespoons all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (12 ounces)
1. Cook and drain noodles as directed on package.
2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.
3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Heat oven to 350'.
5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings
12 uncooked lasagna noodles (about 12 ounces)
3 cups frozen broccoli flowerets, thawed
3 large carrots, coarsely shredded (2 cups)
1 (14 1/2-ounce) can diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell peppers, cut into thin strips
3/4 cup Pesto (see recipe) or prepared Pesto
1/4 teaspoon salt
1 (15-ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
3 tablespoons butter or stick margarine
1 cup garlic, finely chopped
3 tablespoons all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (12 ounces)
1. Cook and drain noodles as directed on package.
2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.
3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Heat oven to 350'.
5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
Thursday, July 21, 2011
Rio Grande Lasagna
Rio Grande Lasagna
1 container (16 ounces) cottage cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crushed
1 pound ground beef
1 can (10 ounces) Casa Fiesta Tomatoes & Green Chilies® or Rotel Tomatoes & Green Chilies
1 cup Picante Sauce
1 tablespoon Chili Powder
1 cup frozen whole kernel corn
12 corn tortillas (6-inch)
1 cup shredded Cheddar cheese (4 ounces)
Mix cottage cheese, eggs, Parmesan cheese and oregano.Set aside.
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Stir in tomatoes & green chilies, picante sauce, chili powder and corn. Heat through.
Arrange 6 tortillas in bottom and up sides of 3-quart shallow baking dish. Top with half of the meat mixture and all the cheese mixture. Top with remaining 6 tortillas and remaining meat mixture.
Bake at 400-degrees F for 30 minutes or until hot. Sprinkle with Cheddar cheese.
Let stand 10 minutes. Serve with additional picante sauce if you wish.
1 container (16 ounces) cottage cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crushed
1 pound ground beef
1 can (10 ounces) Casa Fiesta Tomatoes & Green Chilies® or Rotel Tomatoes & Green Chilies
1 cup Picante Sauce
1 tablespoon Chili Powder
1 cup frozen whole kernel corn
12 corn tortillas (6-inch)
1 cup shredded Cheddar cheese (4 ounces)
Mix cottage cheese, eggs, Parmesan cheese and oregano.Set aside.
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Stir in tomatoes & green chilies, picante sauce, chili powder and corn. Heat through.
Arrange 6 tortillas in bottom and up sides of 3-quart shallow baking dish. Top with half of the meat mixture and all the cheese mixture. Top with remaining 6 tortillas and remaining meat mixture.
Bake at 400-degrees F for 30 minutes or until hot. Sprinkle with Cheddar cheese.
Let stand 10 minutes. Serve with additional picante sauce if you wish.
Big Soft Sugar Cookies
Big Soft Sugar Cookies
1 1/2 Sticks Unsalted Butter
2 c + 2 Tbl. Unsifted, Bleached, -All Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Light or Dark Brown Sugar
1/2 c Granulated Sugar
1 lg Egg + 1 Yolk
2 ts Pure Vanilla Extract
1 1/2 c Chocolate Chips
Place a rack in the middle of the oven. Preheat oven to 325 F.
Temperature is critical so use an oven thermometer to verify the correct oven temperature and adjust as necessary. Melt the butter in a small saucepan and set aside to cool until it's lukewarm. In a large bowl, whisk the flour, baking soda, and salt. Do not sift.
Place both sugars in a medium mixing bowl. Pour melted butter into sugar and mix until completely blended. Add egg, yolk, and vanilla extract. Mix until blended. Add flour mixture and mix until blended.
Add chocolate chips. Mix just until chips are evenly distributed. Line 11 x 17 cookie sheets with parchment paper. Don't use waxed paper. It's too flammable.
Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a ball in the palms of your hands. Grab the ball with the fingertips of both hands and pull the dough into two pieces resembling half moons.
Rotate the halves so the two jagged/flat sides point toward the ceiling and push the two halves together. You'll now have a cookie with a jagged top surface (they look like little tree stumps). (I didn't do this for all of them and they were fine) Place the cookies (about 6 per sheet) onto the cookie sheets. Put cookies in oven and bake for 15 minutes.
Start checking for doneness after about 13 minutes and every two minutes thereafter. They are done when they are turning light golden brown and the edges are starting to get dry and firm while the centers are still soft. Cool cookies completely on their cookie sheets.
The twin secrets to these "mall style" cookies are the melted butter and the extra egg yolk.
Serving Suggestions Serve warm or allow to cool completely. Store completely cooled cookies in airtight containers, separating layers of cookies with waxed paper. The dough will keep refrigerated for 2 days
and frozen for about 30 days. Be sure to wrap it closely with plastic wrap and place it in an airtight container. Thaw frozen dough overnight in the refrigerator. Baked cookies will keep in the freezer
for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes at room temperature for a quick cookie fix.
NOTES: 1) The dark brown sugar makes darker colored cookies. The light brown or golden brown sugar makes lighter colored cookies. I prefer the dark ones because of the little extra flavor the molasses adds.
2) For a nice variation, use light brown sugar instead of dark, substitute white chocolate chips, and add 2 or 3 tsp. grated orange peel (from one large orange), to the batter. These are called White Chip, Orange Dream Cookies.
1 1/2 Sticks Unsalted Butter
2 c + 2 Tbl. Unsifted, Bleached, -All Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Light or Dark Brown Sugar
1/2 c Granulated Sugar
1 lg Egg + 1 Yolk
2 ts Pure Vanilla Extract
1 1/2 c Chocolate Chips
Place a rack in the middle of the oven. Preheat oven to 325 F.
Temperature is critical so use an oven thermometer to verify the correct oven temperature and adjust as necessary. Melt the butter in a small saucepan and set aside to cool until it's lukewarm. In a large bowl, whisk the flour, baking soda, and salt. Do not sift.
Place both sugars in a medium mixing bowl. Pour melted butter into sugar and mix until completely blended. Add egg, yolk, and vanilla extract. Mix until blended. Add flour mixture and mix until blended.
Add chocolate chips. Mix just until chips are evenly distributed. Line 11 x 17 cookie sheets with parchment paper. Don't use waxed paper. It's too flammable.
Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a ball in the palms of your hands. Grab the ball with the fingertips of both hands and pull the dough into two pieces resembling half moons.
Rotate the halves so the two jagged/flat sides point toward the ceiling and push the two halves together. You'll now have a cookie with a jagged top surface (they look like little tree stumps). (I didn't do this for all of them and they were fine) Place the cookies (about 6 per sheet) onto the cookie sheets. Put cookies in oven and bake for 15 minutes.
Start checking for doneness after about 13 minutes and every two minutes thereafter. They are done when they are turning light golden brown and the edges are starting to get dry and firm while the centers are still soft. Cool cookies completely on their cookie sheets.
The twin secrets to these "mall style" cookies are the melted butter and the extra egg yolk.
Serving Suggestions Serve warm or allow to cool completely. Store completely cooled cookies in airtight containers, separating layers of cookies with waxed paper. The dough will keep refrigerated for 2 days
and frozen for about 30 days. Be sure to wrap it closely with plastic wrap and place it in an airtight container. Thaw frozen dough overnight in the refrigerator. Baked cookies will keep in the freezer
for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes at room temperature for a quick cookie fix.
NOTES: 1) The dark brown sugar makes darker colored cookies. The light brown or golden brown sugar makes lighter colored cookies. I prefer the dark ones because of the little extra flavor the molasses adds.
2) For a nice variation, use light brown sugar instead of dark, substitute white chocolate chips, and add 2 or 3 tsp. grated orange peel (from one large orange), to the batter. These are called White Chip, Orange Dream Cookies.
Creamy Ham Casseroles
Creamy Ham Casseroles
Recipe By :Laurabell J. Long, Peru, Indiana
Serving Size : 8 Preparation
8 ounces uncooked egg noodles
1 can cream of mushroom soup, 10 3/4 oz. undiluted
1 container chive-and-onion flavored cream cheese,
8 oz. softened
2/3 cup milk
2 cups chopped Baked Glazed Ham
1 1/2 cups fresh broccoli flowerets
1 package frozen asparagus, 10 oz. thawed
6 baby carrots, chopped
1 package shredded mozzarella cheese, 8 oz.
1 package shredded Cheddar cheese, 4 oz.
1/2 cup crushed seasoned croutons
Cook pasta according to package directions; drain.
Stir together soup, cream cheese, and milk in a large bowl. Stir in pasta, ham, and next 3 ingredients. Spoon half of ham mixture into 2 lightly greased 8-inch square baking dishes.
Combine cheeses. Sprinkle half of cheese mixture over casseroles. Spoon remaining ham mixture over cheeses.
Combine remaining cheese mixture with croutons. Sprinkle over casseroles. Wrap one casserole in heavy-duty aluminum foil, and freeze up to 1 month.
Bake other casserole at 400° for 30 minutes or until lightly browned.
Source: "Southern Living March 2001"
Yield: "8 servings"
NOTES : Each casserole yields 4 servings. Thaw frozen casserole in the refrigerator overnight. Bake at 400° for 30 to 40 minutes.
Recipe By :Laurabell J. Long, Peru, Indiana
Serving Size : 8 Preparation
8 ounces uncooked egg noodles
1 can cream of mushroom soup, 10 3/4 oz. undiluted
1 container chive-and-onion flavored cream cheese,
8 oz. softened
2/3 cup milk
2 cups chopped Baked Glazed Ham
1 1/2 cups fresh broccoli flowerets
1 package frozen asparagus, 10 oz. thawed
6 baby carrots, chopped
1 package shredded mozzarella cheese, 8 oz.
1 package shredded Cheddar cheese, 4 oz.
1/2 cup crushed seasoned croutons
Cook pasta according to package directions; drain.
Stir together soup, cream cheese, and milk in a large bowl. Stir in pasta, ham, and next 3 ingredients. Spoon half of ham mixture into 2 lightly greased 8-inch square baking dishes.
Combine cheeses. Sprinkle half of cheese mixture over casseroles. Spoon remaining ham mixture over cheeses.
Combine remaining cheese mixture with croutons. Sprinkle over casseroles. Wrap one casserole in heavy-duty aluminum foil, and freeze up to 1 month.
Bake other casserole at 400° for 30 minutes or until lightly browned.
Source: "Southern Living March 2001"
Yield: "8 servings"
NOTES : Each casserole yields 4 servings. Thaw frozen casserole in the refrigerator overnight. Bake at 400° for 30 to 40 minutes.
Prosciutto-Wrapped Pork Chops
Prosciutto-Wrapped Pork Chops
Serves 4
4 boneless pork loin chops (5 to 6 ounces each)
Coarse salt and ground pepper
2 teaspoons chopped fresh thyme leaves
4 slices prosciutto (about 2 ounces total)
2 teaspoons olive oil
1. Season pork chops with salt and pepper. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat. Wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal.
2. In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side. (Cook in two batches, if necessary, to avoid crowding.)
Serves 4
4 boneless pork loin chops (5 to 6 ounces each)
Coarse salt and ground pepper
2 teaspoons chopped fresh thyme leaves
4 slices prosciutto (about 2 ounces total)
2 teaspoons olive oil
1. Season pork chops with salt and pepper. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat. Wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal.
2. In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side. (Cook in two batches, if necessary, to avoid crowding.)
AUSTRIAN CREAM CHEESE BROWNIES
AUSTRIAN CREAM CHEESE BROWNIES
Servings: 36
CRUST-----
1 1/2 cups Flour
1 cup Sugar, brown
1/2 tsp Cinnamon
2/3 cup Butter, softened
-----TOPPING- ----
8-oz Cream cheese, softened
3/4 cup Sugar
2 tbsp Flour
2 Egg
6-oz Chocolate chips - semi-sweet
-----GLAZE-- ---
6-oz Chocolate chips - semi-sweet
1/2 cup Pecans or walnuts, chopped
Heat oven to 350ºF. In large bowl, combine all crust ingredients. Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into ungreased 13x9-inch pan.
Bake at 350ºF for 12 minutes. Remove from oven. In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour over partially baked crust.
Bake an additional 15 to 20 minutes or until topping is almost set.
Remove from oven; immediately sprinkle 1 cup chocolate chips over top.
Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour.
Cut into bars. Store in refrigerator. from recipesource.com
Servings: 36
CRUST-----
1 1/2 cups Flour
1 cup Sugar, brown
1/2 tsp Cinnamon
2/3 cup Butter, softened
-----TOPPING- ----
8-oz Cream cheese, softened
3/4 cup Sugar
2 tbsp Flour
2 Egg
6-oz Chocolate chips - semi-sweet
-----GLAZE-- ---
6-oz Chocolate chips - semi-sweet
1/2 cup Pecans or walnuts, chopped
Heat oven to 350ºF. In large bowl, combine all crust ingredients. Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into ungreased 13x9-inch pan.
Bake at 350ºF for 12 minutes. Remove from oven. In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour over partially baked crust.
Bake an additional 15 to 20 minutes or until topping is almost set.
Remove from oven; immediately sprinkle 1 cup chocolate chips over top.
Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour.
Cut into bars. Store in refrigerator. from recipesource.com
Wednesday, July 20, 2011
New Year Pork
New Year Pork
Pork
Sour cream
Garlic
Cheese
Ground white pepper
Salt
Cut meat into 1/2-inch-thick slices. Combine sour cream, crushed garlic, grated cheese and pepper and liberally spread the mixture on each slice of meat. Layer meat slices on a sheet of foil, packing them tightly. Spread top of the stack generously with sour cream mixture. Wrap into the foil. Bake at 400 degrees (2 pounds of meat should take approximately 1 hour 40 minutes to 2 hours 10 minutes).
Pork
Sour cream
Garlic
Cheese
Ground white pepper
Salt
Cut meat into 1/2-inch-thick slices. Combine sour cream, crushed garlic, grated cheese and pepper and liberally spread the mixture on each slice of meat. Layer meat slices on a sheet of foil, packing them tightly. Spread top of the stack generously with sour cream mixture. Wrap into the foil. Bake at 400 degrees (2 pounds of meat should take approximately 1 hour 40 minutes to 2 hours 10 minutes).
Monday, July 18, 2011
Bavarian Sausage and Apples
I found this recipe after a 5 pm What on earth is for dinner panic. It is a tasty dish that is easy to prepare and uses ingrediants that I often have in my home. I do gleaning in my area and so I get many different kinds of sausages for free...the original recipe calls for bratwurst, but I use whatever I have...last time I used a large package of Polish Sausage...because of gleaning, this dish is VERY cheap for me...I hope you find that this is a frugal dinner as well.This takes one hour to cook, but don't let that stop you, 30 minutes is simmering on the stove. We serve it with rice.
Bavarian Sausage and Apples
Serves 6
3 Tablespoons butter
12 links sausage of choice, Polish, bratwurst, etc. You probably do not want a strong Italian flavor or something like a Cheddar jalapeno, but I think most types would work fine
2 medium onions, sliced
4 apples, unpeeled cut into 1/2" wedges
2 tsp. brown sugar, heaping
2 T. flour
1 c. beef broth
1 c. unsweetened apple juice
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cloves
(and, if you do not eat sausages for whatever reason, I am sure that there are veggie options that would work, or you could try it with a similar meat, I am just not sure what that would be....I am not a big lamb person and do not know if that would over power the flavor...maybe a ground beef, ground lamb mix that you make into small meatballs... let me know what you think...)
Take sausages and cut into slices...I like to cut them on the diagonal, maybe 1-1/2 inches long and 3/8 inch thick...this is not obsessive, just a good mouth sized bite.
Brown sausages in skillet with butter, until browned, remove from pan, set aside.
Add onions to skillet; cook 5 minutes, stirring occasionally. Add apples and brown sugar; cook 5 minutes. Remove apple slices and set aside.
Add flour to skillet; cook and stir 2-3 minutes or until smooth. Add remaining ingredients; mix well. Return sausages and apples to pan; bring to boil. Lower heat; cover and simmer 30 minutes
C~
Bavarian Sausage and Apples
Serves 6
3 Tablespoons butter
12 links sausage of choice, Polish, bratwurst, etc. You probably do not want a strong Italian flavor or something like a Cheddar jalapeno, but I think most types would work fine
2 medium onions, sliced
4 apples, unpeeled cut into 1/2" wedges
2 tsp. brown sugar, heaping
2 T. flour
1 c. beef broth
1 c. unsweetened apple juice
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cloves
(and, if you do not eat sausages for whatever reason, I am sure that there are veggie options that would work, or you could try it with a similar meat, I am just not sure what that would be....I am not a big lamb person and do not know if that would over power the flavor...maybe a ground beef, ground lamb mix that you make into small meatballs... let me know what you think...)
Take sausages and cut into slices...I like to cut them on the diagonal, maybe 1-1/2 inches long and 3/8 inch thick...this is not obsessive, just a good mouth sized bite.
Brown sausages in skillet with butter, until browned, remove from pan, set aside.
Add onions to skillet; cook 5 minutes, stirring occasionally. Add apples and brown sugar; cook 5 minutes. Remove apple slices and set aside.
Add flour to skillet; cook and stir 2-3 minutes or until smooth. Add remaining ingredients; mix well. Return sausages and apples to pan; bring to boil. Lower heat; cover and simmer 30 minutes
C~
Cranberry Salad
Cranberry Salad
1 pkg. raw cranberries, chopped
1 cup celery, chopped
1 cup apple,chopped
1 cup pecans, chopped
1 small can crushed pineapple, drained, (use only half the water called for on box)
1 cup sugar
Mix jell-0 with water,add sugar and dissolve. Add fruit, (fruit may be chopped in food processor) the finer chopped the better. Perfect for the holidays.
1 pkg. raw cranberries, chopped
1 cup celery, chopped
1 cup apple,chopped
1 cup pecans, chopped
1 small can crushed pineapple, drained, (use only half the water called for on box)
1 cup sugar
Mix jell-0 with water,add sugar and dissolve. Add fruit, (fruit may be chopped in food processor) the finer chopped the better. Perfect for the holidays.
Sunday, July 17, 2011
Apple Bread Pudding
Apple Bread Pudding
Ingredients
2 c. Nonfat milk
3/4 c. Maple syrup
1 Tbs. Ground cinnamon
1 c. Egg whites (6-8 eggs)
4 c. Diced bread
2 c. Apple, peeled, cored and Diced
1 c. Raisins
Directions
Preheat the oven to 350F. In a large bowl, combine the milk, maple syrup, and cinnamon. In another bowl, beat the egg whites until frothy. Add the egg whites to the milk mixture and stir to combine thoroughly. Add the bread and toss well. Set aside to soak for 30 minutes. Fold in the diced apples and raisins and pour into a nonstick or lightly oiled 8x12x2 baking dish. Bake for 45-50 minutes or until the top is very brown and crisp. A knife inserted into the middle should come out clean at this point. Serve warm or at room temperature. "
Ingredients
2 c. Nonfat milk
3/4 c. Maple syrup
1 Tbs. Ground cinnamon
1 c. Egg whites (6-8 eggs)
4 c. Diced bread
2 c. Apple, peeled, cored and Diced
1 c. Raisins
Directions
Preheat the oven to 350F. In a large bowl, combine the milk, maple syrup, and cinnamon. In another bowl, beat the egg whites until frothy. Add the egg whites to the milk mixture and stir to combine thoroughly. Add the bread and toss well. Set aside to soak for 30 minutes. Fold in the diced apples and raisins and pour into a nonstick or lightly oiled 8x12x2 baking dish. Bake for 45-50 minutes or until the top is very brown and crisp. A knife inserted into the middle should come out clean at this point. Serve warm or at room temperature. "
Tex Mex Pork Chops and Beans
Tex Mex Pork Chops and Beans
1 Reynold's Oven cooking bag, large size
2 tbsp flour
1 cup thick and chunky salsa
2 tbsp lime juice
3/4 tsp chili powder
1/2 tsp garlic powder
4 pork chops, 1/2 inch thick, fat trimmed
1 can (16 oz.) light red kidney beans, drained
2 med. green, yellow, orange, or red sweet peppers, cut into cubes
Preheat oven to 350 degrees F. Shake flour in cooking bag; place in 13x9x2-inch baking pan. Add salsa, lime juice, chili powder and garlic powder to bag. Squeeze bag to blend ingredients. Place pork chops in bag. Spoon bans and peppers around pork chops.
Close bag with nylon tie; cut 6 half-inch slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let stand in bag 5 minutes.
Makes 4 servings
1 Reynold's Oven cooking bag, large size
2 tbsp flour
1 cup thick and chunky salsa
2 tbsp lime juice
3/4 tsp chili powder
1/2 tsp garlic powder
4 pork chops, 1/2 inch thick, fat trimmed
1 can (16 oz.) light red kidney beans, drained
2 med. green, yellow, orange, or red sweet peppers, cut into cubes
Preheat oven to 350 degrees F. Shake flour in cooking bag; place in 13x9x2-inch baking pan. Add salsa, lime juice, chili powder and garlic powder to bag. Squeeze bag to blend ingredients. Place pork chops in bag. Spoon bans and peppers around pork chops.
Close bag with nylon tie; cut 6 half-inch slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let stand in bag 5 minutes.
Makes 4 servings
Greek Style Pork Pocket Sandwich
Greek Style Pork Pocket Sandwich
1 pound pork strips
1/2 cup Caesar-style dressing -- (purchased)
2 pita loaves -- halved
4 tablespoons cucumber dressing -- (purchased)
1 small red onion -- peeled and thinly sliced
Stir together pork strips and Caesar dressing.
Place in a shallow pan and roast in a preheated 450 degree F oven until pork is crisp and lightly browned, about 10 minutes.
Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with a tablespoon of the cucumber dressing and some sliced red onion.
1 pound pork strips
1/2 cup Caesar-style dressing -- (purchased)
2 pita loaves -- halved
4 tablespoons cucumber dressing -- (purchased)
1 small red onion -- peeled and thinly sliced
Stir together pork strips and Caesar dressing.
Place in a shallow pan and roast in a preheated 450 degree F oven until pork is crisp and lightly browned, about 10 minutes.
Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with a tablespoon of the cucumber dressing and some sliced red onion.
Appetizer Ham Bites
Appetizer Ham Bites
Recipe By :Southern Living 5 Star Recipe Collection
1 cup fine dry breadcrumbs -- divided
1 cup ground cooked ham
2 eggs -- beaten
1/2 cup shredded sharp Cheddar Cheese -- ( 2ozs.)
1/4 cup grated onion
2 Tbsps. brown sugar
1 Tbsp. Dijon Mustard
Vegetable oil
Sweet Mustard Sauce (recipe below)
Combine 1/2 cup breadcrumbs, ground ham, eggs, shredded cheese, grated onion, brown sugar and mustard in a large bowl, stir well.
Shape ham mixture into 1-inch balls. Roll balls in remaining bread crumbs, pressing firmly so that crumbs adhere. Cover and chill ham balls thoroughly.
Deep-fry ham balls in hot oil (375°F) for 1-2 minutes or until golden brown. Drain on paper towels. Serve immediately with Sweet Mustard
Sauce. Yield: 2 1/2 dozen
Sweet Mustard Sauce
2 Tbsps. brown sugar
2 Tbsps. butter or margarine
2 Tbsps. all-purpose flour
1 cup half-and-half
1/4 cup Dijon mustard
1 Tbsp. cider vinegar
1/4 tsp. ground ginger
Combine brown sugar and butter in a heavy saucepan; cook over low heat until sugar dissolves and butter melts. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard, vinegar
and ginger; stir well. Remove from heat.
Cool slightly. Yield: 1 1/3 cups
Yield: "2 1/2 Dozen"
Recipe By :Southern Living 5 Star Recipe Collection
1 cup fine dry breadcrumbs -- divided
1 cup ground cooked ham
2 eggs -- beaten
1/2 cup shredded sharp Cheddar Cheese -- ( 2ozs.)
1/4 cup grated onion
2 Tbsps. brown sugar
1 Tbsp. Dijon Mustard
Vegetable oil
Sweet Mustard Sauce (recipe below)
Combine 1/2 cup breadcrumbs, ground ham, eggs, shredded cheese, grated onion, brown sugar and mustard in a large bowl, stir well.
Shape ham mixture into 1-inch balls. Roll balls in remaining bread crumbs, pressing firmly so that crumbs adhere. Cover and chill ham balls thoroughly.
Deep-fry ham balls in hot oil (375°F) for 1-2 minutes or until golden brown. Drain on paper towels. Serve immediately with Sweet Mustard
Sauce. Yield: 2 1/2 dozen
Sweet Mustard Sauce
2 Tbsps. brown sugar
2 Tbsps. butter or margarine
2 Tbsps. all-purpose flour
1 cup half-and-half
1/4 cup Dijon mustard
1 Tbsp. cider vinegar
1/4 tsp. ground ginger
Combine brown sugar and butter in a heavy saucepan; cook over low heat until sugar dissolves and butter melts. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard, vinegar
and ginger; stir well. Remove from heat.
Cool slightly. Yield: 1 1/3 cups
Yield: "2 1/2 Dozen"
Sausage-Ham Breakfast Casserole
Sausage-Ham Breakfast Casserole
Recipe By :Beverly Justice, Columbiana, AL
Serving Size : 4
1/2 package hot ground pork sausage -- 1 pound package
3 white bread slices
1 package shredded sharp cheddar cheese -- 8 oz. divided
3 large eggs
1 cup milk
1 teaspoon prepared mustard
1/8 teaspoon pepper
2 cups chopped baked glazed ham
Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
Arrange bread slices in a lightly greased 8-inch square baking dish. Sprinkle sausage over bread. Sprinkle half of cheese over sausage.
Whisk together eggs and next 3 ingredients. Pour over cheese. Sprinkle with ham; top with remaining cheese. Cover and chill 8 hours.
Bake casserole at 350° for 45 minutes.
Source:
"Southern Living March 2001"
Yield:
"4 servings"
Recipe By :Beverly Justice, Columbiana, AL
Serving Size : 4
1/2 package hot ground pork sausage -- 1 pound package
3 white bread slices
1 package shredded sharp cheddar cheese -- 8 oz. divided
3 large eggs
1 cup milk
1 teaspoon prepared mustard
1/8 teaspoon pepper
2 cups chopped baked glazed ham
Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
Arrange bread slices in a lightly greased 8-inch square baking dish. Sprinkle sausage over bread. Sprinkle half of cheese over sausage.
Whisk together eggs and next 3 ingredients. Pour over cheese. Sprinkle with ham; top with remaining cheese. Cover and chill 8 hours.
Bake casserole at 350° for 45 minutes.
Source:
"Southern Living March 2001"
Yield:
"4 servings"
Holiday Pork Rolls
Holiday Pork Rolls
18 ounces boneless pork
7 ounces mushrooms
1 onion
Bread crumbs
2 tablespoons sour cream
1 egg
1 cup prepared mashed potatoes
Salt to taste
Pepper to taste
Chop onion and mushrooms and fry in a little oil. Combine this mixture with mashed potatoes and a tablespoon of sour cream, season to taste with salt and pepper. Cut meat into serving slices, pound on both sides, season with salt and pepper. Top each meat slice with a tablespoon of the filling and roll up. Beat the egg with remaining tablespoon of sour cream. Dip each roll into egg mixture, then into bread crumbs. Bake in preheated 400-degree oven for 30-40 minutes, until golden.
18 ounces boneless pork
7 ounces mushrooms
1 onion
Bread crumbs
2 tablespoons sour cream
1 egg
1 cup prepared mashed potatoes
Salt to taste
Pepper to taste
Chop onion and mushrooms and fry in a little oil. Combine this mixture with mashed potatoes and a tablespoon of sour cream, season to taste with salt and pepper. Cut meat into serving slices, pound on both sides, season with salt and pepper. Top each meat slice with a tablespoon of the filling and roll up. Beat the egg with remaining tablespoon of sour cream. Dip each roll into egg mixture, then into bread crumbs. Bake in preheated 400-degree oven for 30-40 minutes, until golden.
Mom's Brownies with Caramel Sauce
Mom's Brownies with Caramel Sauce
Chuck Hughes
1/2 cup good cocoa powder
3/4 cup flour
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
4 ounces unsweetened chocolate, melted and cooled
1 cup semi sweet chocolate chips
1 cup chopped pecans
Caramel Sauce
2 cups sugar
1 cup water
1 cup 35% cream
Pinch coarse salt
Dash of cayenne pepper
Directions
Stir together cocoa powder, flour and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat until thick and lemon-colored, about 2 minutes. Blend in vanilla and chocolate. Slowly add cocoa-flour mixture, mixing until combined. Stir in chocolate chips and pecans, saving some pecans back for garnishing the top.
Generously butter and flour a 13x9-inch pan (33 X 23 cm). You can also use a sringform (25X6 cm).
Fill pan with batter. Dot with pecans. Place pan in center of 350 degree oven (177 C).
Bake until wood pick inserted in center comes out moist from melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks â?" it is drier than the interior. Let cool completely on rack.
Cut into 12 squares, or if using a round springform pan cut into a nice big triangle. Top with warm caramel sauce and a small scoop of your favourite vanilla ice cream.
Caramel Sauce
Place water and sugar in a saucepan. On medium heat bring to a bare boil to dissolve the sugar and then jack up the heat to a full rolling boil and let it boil away for 20-30 minutes until brownish. Do not touch it.
As soon as it is med brown add the cream and whisk to incorporate. The sugar will clump but gradually be mixed in to the syrup.
Continue to boil until thicker. It will thicken even more as it cools. Serve warm on top of the brownie a with a scoop of best vanilla ice cream.
Chuck Hughes
1/2 cup good cocoa powder
3/4 cup flour
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
4 ounces unsweetened chocolate, melted and cooled
1 cup semi sweet chocolate chips
1 cup chopped pecans
Caramel Sauce
2 cups sugar
1 cup water
1 cup 35% cream
Pinch coarse salt
Dash of cayenne pepper
Directions
Stir together cocoa powder, flour and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat until thick and lemon-colored, about 2 minutes. Blend in vanilla and chocolate. Slowly add cocoa-flour mixture, mixing until combined. Stir in chocolate chips and pecans, saving some pecans back for garnishing the top.
Generously butter and flour a 13x9-inch pan (33 X 23 cm). You can also use a sringform (25X6 cm).
Fill pan with batter. Dot with pecans. Place pan in center of 350 degree oven (177 C).
Bake until wood pick inserted in center comes out moist from melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks â?" it is drier than the interior. Let cool completely on rack.
Cut into 12 squares, or if using a round springform pan cut into a nice big triangle. Top with warm caramel sauce and a small scoop of your favourite vanilla ice cream.
Caramel Sauce
Place water and sugar in a saucepan. On medium heat bring to a bare boil to dissolve the sugar and then jack up the heat to a full rolling boil and let it boil away for 20-30 minutes until brownish. Do not touch it.
As soon as it is med brown add the cream and whisk to incorporate. The sugar will clump but gradually be mixed in to the syrup.
Continue to boil until thicker. It will thicken even more as it cools. Serve warm on top of the brownie a with a scoop of best vanilla ice cream.
Alpine Bar Brownies
Alpine Bar Brownies
2 cups granulated sugar
4 eggs
2/3 cup butter
1 cup cocoa
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 Nestle Alpine white candy bar
Preheat oven to 350 degrees F. Grease an 11 1/2 x 9-inch baking pan.Cream butter and sugar. Add eggs, one at a time. Add remaining dry ingredients. Cut candy bar into morsel size pieces (some larger) and add to mixture.
Spread mixture evenly into prepared pan, and bake for 25 minutes.
2 cups granulated sugar
4 eggs
2/3 cup butter
1 cup cocoa
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 Nestle Alpine white candy bar
Preheat oven to 350 degrees F. Grease an 11 1/2 x 9-inch baking pan.Cream butter and sugar. Add eggs, one at a time. Add remaining dry ingredients. Cut candy bar into morsel size pieces (some larger) and add to mixture.
Spread mixture evenly into prepared pan, and bake for 25 minutes.
Almond Joy Brownie Bars
Almond Joy Brownie Bars
1 box chewy fudge brownie mix (l9.8 oz)
3 tablespoons veg oil
l c. sweetened condensed milk
14 oz. pkg. mini almond joy bars (coarsely chopped)
l/2 c. toasted almonds
Prepare mix according to package instructions except only use 3 tablespoons of veg. oil. Pour into a greased 9 x l9 pan. Pour and spread l cup of condensed milk over batter. Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35 to 38 minutes. Let cool completely before cutting into bars.
1 box chewy fudge brownie mix (l9.8 oz)
3 tablespoons veg oil
l c. sweetened condensed milk
14 oz. pkg. mini almond joy bars (coarsely chopped)
l/2 c. toasted almonds
Prepare mix according to package instructions except only use 3 tablespoons of veg. oil. Pour into a greased 9 x l9 pan. Pour and spread l cup of condensed milk over batter. Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35 to 38 minutes. Let cool completely before cutting into bars.
SAUERKRAUT BALLS
SAUERKRAUT BALLS
4 tbsp. Crisco
2 lg. cans Underwood deviled ham
1 med. onion, chopped
1 clove garlic, minced
6 tbsp. flour
1/2 c. undiluted consomme
2 c. sauerkraut, drained & chopped
1 tbsp. parsley flakes
Pepper, Tabasco or Worcestershire to your taste
Melt Crisco. Brown onions. Add ham and garlic. Stir in flour. Cook thoroughly. Add broth and sauerkraut, then rest of ingredients. Mixture should be stiff. If not all a little more flour. Cook for a minute or so then spread on jelly roll pan to cool. Make balls 1 inch.
Beat 2 eggs and 1 tablespoon milk. Dip balls in flour - egg and then bread crumbs. Fry in deep fat until brown can be frozen and reheated as needed. Approximately 60 balls.
4 tbsp. Crisco
2 lg. cans Underwood deviled ham
1 med. onion, chopped
1 clove garlic, minced
6 tbsp. flour
1/2 c. undiluted consomme
2 c. sauerkraut, drained & chopped
1 tbsp. parsley flakes
Pepper, Tabasco or Worcestershire to your taste
Melt Crisco. Brown onions. Add ham and garlic. Stir in flour. Cook thoroughly. Add broth and sauerkraut, then rest of ingredients. Mixture should be stiff. If not all a little more flour. Cook for a minute or so then spread on jelly roll pan to cool. Make balls 1 inch.
Beat 2 eggs and 1 tablespoon milk. Dip balls in flour - egg and then bread crumbs. Fry in deep fat until brown can be frozen and reheated as needed. Approximately 60 balls.
ALABAMA BROWNIESbro
ALABAMA BROWNIES
2 sticks margarine
1 c. water
6 Tbsp. cocoa
2 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. sour cream
Bring to a boil margarine, water and cocoa. Mix together flour, sugar, salt and baking soda and add to boiling mixture. Add remaining ingredients. Pour into buttered jelly roll pan. Bake 20 minutes at 400 degrees.
Frosting:
1 stick margarine
6 Tbsp. milk
4 Tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla
1 c. pecans
Bring to a boil margarine, milk and cocoa. Add to boiling mixture remaining ingredients. Spread immediately
while hot (as soon as brownies are taken from oven).
2 sticks margarine
1 c. water
6 Tbsp. cocoa
2 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. sour cream
Bring to a boil margarine, water and cocoa. Mix together flour, sugar, salt and baking soda and add to boiling mixture. Add remaining ingredients. Pour into buttered jelly roll pan. Bake 20 minutes at 400 degrees.
Frosting:
1 stick margarine
6 Tbsp. milk
4 Tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla
1 c. pecans
Bring to a boil margarine, milk and cocoa. Add to boiling mixture remaining ingredients. Spread immediately
while hot (as soon as brownies are taken from oven).
Kenâ's Sinfully Rich Chocolate Caramel Apple Brownie
Kenâ's Sinfully Rich Chocolate Caramel Apple Brownie
Ingredients:
1 package brownie mix - Ghirardelli (Costco sell this in a 2 pack)
12 oz Ghirardelli Double Chocolate Bitter Sweet Chips (Costco sell this in a 3Lb bag)
1 12oz can Cinnamon Apple Pie Filling - Try the Dollar Store
2 packages Caramel Apple Wraps - Supermarket
1/4 cup Cinnamon Brown Sugar
1/4 cup chopped nuts (optional) - A few apple slices from the can also be used for a topping.
Directions:
1. Preheat oven to 350 degrees F. (For Dutch Oven use 12" - 9 coals on bottom & 15 on top. Add ½ coal center bottom after 15 minutes.)
2. Prepare brownie mix according to package directions. Pour 1/3 of batter in a 9x13 inch baking dish. Top with a layer of Cinnamon Apple Pie Filling.
3. Pour 1/3 of batter in a 9x13 inch baking dish. Top with a layer of Ghirardelli Double Chocolate Bitter Sweet Chips. Cover with caramels. Pour remaining batter over all.
4. Sprinkle top with Cinnamon Brown Sugar and optional nuts.
5. Bake in preheated oven 25 to 30 minutes, until set. Let cool completely before cutting into squares.
This can be served with ice cream.
From Cooking with Terry ("KUDUNEIII143" ))
Ingredients:
1 package brownie mix - Ghirardelli (Costco sell this in a 2 pack)
12 oz Ghirardelli Double Chocolate Bitter Sweet Chips (Costco sell this in a 3Lb bag)
1 12oz can Cinnamon Apple Pie Filling - Try the Dollar Store
2 packages Caramel Apple Wraps - Supermarket
1/4 cup Cinnamon Brown Sugar
1/4 cup chopped nuts (optional) - A few apple slices from the can also be used for a topping.
Directions:
1. Preheat oven to 350 degrees F. (For Dutch Oven use 12" - 9 coals on bottom & 15 on top. Add ½ coal center bottom after 15 minutes.)
2. Prepare brownie mix according to package directions. Pour 1/3 of batter in a 9x13 inch baking dish. Top with a layer of Cinnamon Apple Pie Filling.
3. Pour 1/3 of batter in a 9x13 inch baking dish. Top with a layer of Ghirardelli Double Chocolate Bitter Sweet Chips. Cover with caramels. Pour remaining batter over all.
4. Sprinkle top with Cinnamon Brown Sugar and optional nuts.
5. Bake in preheated oven 25 to 30 minutes, until set. Let cool completely before cutting into squares.
This can be served with ice cream.
From Cooking with Terry ("KUDUNEIII143" ))
Almond Coconut Brownies
Almond Coconut Brownies
Yield: 48 servings
1 1/2 c butter; (no substitutes)
4 squares unsweetened chocolate; (1 oz each)
2 1/4 c sugar
3 eggs; beaten
1 c all-purpose flour
3/4 c chopped slivered almonds
1 ts vanilla extract
FILLING
1 c sugar
1 c milk
24 lg marshmallows
1 14 oz package flaked coconut
TOPPING
1 c semisweet chocolate chips; (6 oz)
3/4 c sugar
1/4 c butter; (no substitutes)
1/4 c milk
1/4 c chopped slivered almonds; toasted
In a saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds, and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350º for 30 minutes
or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling.
Sprinkle with almonds. Chill for 2 hours or until set. Store in the refrigerator.
Source: "Country, Feb/March 2000"
Yield: "4 dozen"
Yield: 48 servings
1 1/2 c butter; (no substitutes)
4 squares unsweetened chocolate; (1 oz each)
2 1/4 c sugar
3 eggs; beaten
1 c all-purpose flour
3/4 c chopped slivered almonds
1 ts vanilla extract
FILLING
1 c sugar
1 c milk
24 lg marshmallows
1 14 oz package flaked coconut
TOPPING
1 c semisweet chocolate chips; (6 oz)
3/4 c sugar
1/4 c butter; (no substitutes)
1/4 c milk
1/4 c chopped slivered almonds; toasted
In a saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds, and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350º for 30 minutes
or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling.
Sprinkle with almonds. Chill for 2 hours or until set. Store in the refrigerator.
Source: "Country, Feb/March 2000"
Yield: "4 dozen"
Tuna Buns
Tuna Buns
1/4 lb Velveeta cheese, cubed
3 chopped hard boiled eggs
1 7 oz can of tuna, flaked
2 Tbs. green peppers, chopped
2 Tbs. onions, chopped
2 Tbs. green relish
1 Tbs. lemon juice
1/2 cup mayonnaise
1 dozen buns
Combine all the ingredients, except the buns. Mix well. Cut buns in half.
Spread a heaping tablespoon or two of tuna mixture on the bun. Bake covered at 250 degrees for 30 minutes.
Makes 10 tuna buns. Serves 5
Notes: The number of tuna buns depends upon the size of your bun. I usually use a smaller bun, but if you use a Kaiser roll, you'll end up with half the amount, but the same number of servings. I've used
tortillas for Tuna Wraps. I've substituted celery, or zucchini for the green relish. Leftovers are good heated up or cold.
1/4 lb Velveeta cheese, cubed
3 chopped hard boiled eggs
1 7 oz can of tuna, flaked
2 Tbs. green peppers, chopped
2 Tbs. onions, chopped
2 Tbs. green relish
1 Tbs. lemon juice
1/2 cup mayonnaise
1 dozen buns
Combine all the ingredients, except the buns. Mix well. Cut buns in half.
Spread a heaping tablespoon or two of tuna mixture on the bun. Bake covered at 250 degrees for 30 minutes.
Makes 10 tuna buns. Serves 5
Notes: The number of tuna buns depends upon the size of your bun. I usually use a smaller bun, but if you use a Kaiser roll, you'll end up with half the amount, but the same number of servings. I've used
tortillas for Tuna Wraps. I've substituted celery, or zucchini for the green relish. Leftovers are good heated up or cold.
Brownies with Candy-Coated Chocolate
Brownies with Candy-Coated Chocolate
2 cups candy-covered chocolate pieces, divided
3/4 cup butter or margarine
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1. Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.
2. Place 1 1/2 cups candy in a resealable plastic bag and coarsely crush with a rolling pin. Reserve remaining candy for topping.
3. Place butter and crushed candy in a large bowl. Microwave until just melted; stirring every 20 seconds; pieces of candy coating will still be visible. Remove from heat; cool slightly. Whisk in sugar, eggs and vanilla until well blended. Stir in flour.
4. Spread into prepared pan. Sprinkle remaining chocolate pieces on top. Bake for 25 to 30 minutes or until a toothpick inserted 2 inches from edge comes out clean.
Makes 16 bars.
2 cups candy-covered chocolate pieces, divided
3/4 cup butter or margarine
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1. Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.
2. Place 1 1/2 cups candy in a resealable plastic bag and coarsely crush with a rolling pin. Reserve remaining candy for topping.
3. Place butter and crushed candy in a large bowl. Microwave until just melted; stirring every 20 seconds; pieces of candy coating will still be visible. Remove from heat; cool slightly. Whisk in sugar, eggs and vanilla until well blended. Stir in flour.
4. Spread into prepared pan. Sprinkle remaining chocolate pieces on top. Bake for 25 to 30 minutes or until a toothpick inserted 2 inches from edge comes out clean.
Makes 16 bars.
BANANA BLUEBERRY POUND CAKE
BANANA BLUEBERRY POUND CAKE
1-1/2 cups canola oil
2-1/2 cups sugar
3 eggs
3 cups flour
1 teaspoon soda
3/4 teaspoon salt
1/2 cup buttermilk
2 bananas, mashed
1-1/2 teaspoon vanilla
1 cup pecans, chopped
3/4 cup fresh or thawed blueberries
Mix oil, sugar and eggs. Add flour, soda, salt and mix together. Toss in pecans, and blueberries. Add buttermilk, bananas, vanilla.
Bake in greased tube pan at 325º for approximately 1 hour and 25 minutes. Test for doneness with a toothpick or butter knife.
1-1/2 cups canola oil
2-1/2 cups sugar
3 eggs
3 cups flour
1 teaspoon soda
3/4 teaspoon salt
1/2 cup buttermilk
2 bananas, mashed
1-1/2 teaspoon vanilla
1 cup pecans, chopped
3/4 cup fresh or thawed blueberries
Mix oil, sugar and eggs. Add flour, soda, salt and mix together. Toss in pecans, and blueberries. Add buttermilk, bananas, vanilla.
Bake in greased tube pan at 325º for approximately 1 hour and 25 minutes. Test for doneness with a toothpick or butter knife.
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