Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Ingredients:
2½ cups Chopped Cooked Chicken
1× 10¾ oz Condensed Cream of Chicken Soup
1× 8 oz Kraft Shredded Colby & Monterey Jack Cheese, divided
1 cup Breakstone's Sour Cream, divided
¼ cup Chopped Cilantro, divided
12 8" Flour Tortillas
1½ cups Salsa

Directions:
HEAT oven to 350 degrees F. MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 tablespoons cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up. PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese. BAKE 25 minutes or until heated through. Top with remaining cilantro and sour cream.

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Savory Onion Chicken

Savory Onion Chicken

Ingredients

•  1/4 cup all-purpose flour, divided
• 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
• 2 tablespoons olive oil
• 1 envelope onion soup mix
• 1 bottle (12 ounces) beer or nonalcoholic beer

Directions

• Place 2 tablespoons flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Remove and keep warm.
• Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear. Yield: 6 servings.

Cheddar Burgers

Steakhouse Cheddar Burger with Warm Bacon BBQ Sauce

1	lb ground beef sirloin
1/4	cup steak sauce
	Salt and fresh ground black pepper
4	thick slices Cheddar cheese

Bacon-Onion BBQ Sauce

4	thick slices bacon, chopped
1/2	large onion, chopped
1	teaspoon packed brown sugar
	Salt and fresh ground black pepper to taste
1/2	cup ketchup

1 Heat gas or charcoal grill. In large bowl, mix beef, steak sauce, salt and pepper. Shape into 4 patties; set aside.

2 In 8-inch skillet, cook bacon until browned. Add onion, brown sugar, salt and pepper; cook about 3 minutes or until onion is cooked. Stir in ketchup; cook 1 to 2 minutes. Remove from heat. Transfer sauce to bowl; cover and set aside.

3 Place patties on grill over medium heat. Cook about 5 minutes on each side or until meat thermometer inserted in center of patties reads 160°F. Top with cheese; cook 1 minute longer.

4 Place patties on bottom halves of buns. Top with warm bacon-onion BBQ sauce; cover with top halves of buns.

bettycrocker.com

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Picnic Oven-Fried Chicken

Picnic Oven-Fried ChickenSource: EatingWell Magazine

4 servings

Make Ahead Tip: The chicken can be marinated for up to 8 hours.

1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds chicken legs, skin removed, trimmed and cut into
thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme leaves
1 teaspoon baking powder
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
olive oil cooking spray

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass
dish until well blended. Add chicken and turn to coat. Cover and
marinate in the refrigerator for at least 1/2 hour or for up to 8
hours.

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack
on the baking sheet and coat it with cooking spray.

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and
pepper in a small bowl. Place the flour mixture in a paper bag or
large sealable plastic bag. Shaking off excess marinade, place one or
two pieces of chicken at a time in the bag and shake to coat. Shake
off excess flour and place chicken on the prepared rack. (Discard any
leftover flour mixture and marinade). Spray chicken pieces with
cooking spray.

Bake the chicken until golden brown and no longer pink in the center,
40 to 50 minutes.

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Apple Cinnamon Drops

Apple Cinnamon Drops
1 large apple
1/4 cup honey
1/2 cup water
1/2 tsp. cinnamon
1 cup oatmeal
1 1/2 cups whole wheat flour
1/8 cup whole wheat flour

Preheat oven to 350 degrees (180 deg. C).

Core, slice and mince the apple (use a food processor if you have one). In a
large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal.
Gradually blend in the wheat flour, adding enough to form a stiff dough.

In a small bowl, add 1/8 cup whole wheat flour. Spoon the dough by rounded
teaspoon onto ungreased baking sheets, spacing about 2 inches apart. Using the
bottom of a glass dipped in the whole wheat flour (to prevent sticking), flatten
each spoonful of dough into a circle. Adjust the size of the drops based on how
big a treat you like to feed your dog.

Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on
both sides. Reduce oven temperature to 325 degrees. Return to oven and bake an
additional 30 minutes. Let cool overnight.

Makes about 3 dozen crunchy cookies depending on how big or small you make them

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Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy4 servings (serving size: 1 steak and about 1/4 cup gravy)

1/3 cup grated onion, divided
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 pound ground sirloin
Cooking spray
1 tablespoon butter
8 ounces cremini mushrooms, quartered
1/3 cup dry red wine
1 1/4 cups fat-free, lower-sodium beef broth
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar

1. Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape
into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat.
Coat with cooking spray. Add patties; cook 3 minutes on each side or
until browned.
2. Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in
wine and remaining onion; cook 2 minutes. Combine broth and flour; add
to pan, and bring to a boil. Cook 5 minutes or until thick. Add
patties and vinegar to pan; cook 2 minutes.

SaBrina Bone, Cooking Light
DECEMBER 2010

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Cherry Bonbon Cookies

Cherry Bonbon CookiesServing Size: 4 Dozen

1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries

GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Add
milk and vanilla. Combine the flour and salt; gradually add to the
creamed mixture.

2. Divide dough into 24 portions; shape each portion around a cherry,
forming a ball. Place on ungreased baking sheets. Bake at 350 degrees
for 18-20 minutes or until lightly browned. Remove to wire racks to
cool.

3. For glaze, combine the sugar, butter and cherry juice until smooth.
Drizzle over cookies. Dust with confectioners' sugar.

Source: tasteofhome.com

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Chocolate Topped Peanut Butter Pie

Chocolate Topped Peanut Butter Pie
Crust:
9 oz chocolate teddy grahams
2 oz bittersweet chocolate, coarsely chopped
5 Tbsp unsalted butter, melted and cooled to room temperature

Filling:
8 oz cream cheese, at room temperature
1 cup creamy peanut butter
1/2 cup granulated sugar
1 tsp pure vanilla extract
1 cup heavy cream

Topping
4 oz semisweet chocolate, finely chopped
1 Tbsp unsalted butter
1/2 cup heavy cream
chocolate chips for garnish, optional
Directions:

Preheat oven to 325.

For the crust: In a food processor, finey grind the chocolate teddy
grahams and the chocolate. Add the butter and pulse until well
incorporated and moist clumps form. Transfer to a 9-inch pie plate and
press the crust evenly into the bottom and up the sides. Bake until
set, about 8 minutes. Cool completely on a wire rack.

For the Filling: In the bowl of an electric mixer, beat the cream
cheese, peanut butter, sugar, and vanilla until light and fluffy. In
another bowl, whip 1 cup of the heavy cream until stiff. Fold the
whipped cream into the cream cheese mixture until well combined.
Evenly spoon the filling into the cooled crust. Place the pie in the
refrigerator to set while making the topping.

For the topping: Place the chocolate and butter in a medium heatproof
bowl. IN a small saucepan over medium-high heat, bring the 1/2 cup of
cream just to a boil. Immediately pour the hot cream over the
chocolate and butter. Let stand for 30 seconds, then whisk until
smooth and all the chocolate has melted. Pour the chocolate topping
evenly over the pie. Refrigerate, uncovered, until set, at least 4
hours. After about 30 minutes in the refrigerator, garnish the edges
with chocolate chips, if desired.

From Simply Suppers

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For all of my recipes in one place!

Citrus Cabbage Slaw

Citrus Cabbage SlawServing Size: 8 Servings

5 cups shredded cabbage
1 can (11 ounces) mandarin oranges, drained
1 cup cauliflowerets
1 can (8 ounces) unsweetened pineapple chunks, drained
1/2 cup chopped green pepper
2/3 cup sugar
1/3 cup white vinegar
1/3 cup vegetable oil
1 tablespoon water
2 teaspoons finely chopped onion
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon celery seed

In a large bowl, toss cabbage, oranges, cauliflower, pineapple and
green pepper. In another bowl, combine the remaining ingredients. Stir
into cabbage mixture. Cover and refrigerate for 2 hours. Toss just
before serving; serve with a slotted spoon.

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Lemon Fluff Dessert

Lemon Fluff Dessert
Prep Time: 25 Min + Chilling
Serving Size: 12 Servings

1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup sugar
1-1/3 cups boiling water
1/4 cup lemon juice
1-3/4 cups graham cracker crumbs
5 tablespoons butter, melted

1. Pour milk into a small metal bowl; place mixer beaters in the bowl.
Cover and refrigerate for at least 2 hours.

2. Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling
water. Stir in lemon juice. Cover and refrigerate until syrupy, about
1-1/2 hours.

3. In a small bowl, combine crumbs and butter; set aside 2 tablespoons
for garnish. Press remaining crumbs onto the bottom of a 13-in. x
9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin
until tiny bubbles form. Fold milk into gelatin. Pour over prepared
crust. Sprinkle with reserved crumbs. Cover and refrigerate until set.
Cut into squares.

Source: tasteofhome.com

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Maids-of-Honor

Maids-of-Honor

Original Recipe Yield2 dozen

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1/4 cup butter
• 1/4 cup milk
• 2 tablespoons butter, softened
• 3/4 cup white sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon nutmeg
• 2 eggs, beaten
• 2 tablespoons cream sherry
• 3/4 cup ground almonds
• 2 tablespoons fruit preserves, any flavor

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside.
3. In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture.
4. Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.

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Taco Spaghetti

Taco Spaghetti

Recipe from Better Homes and Gardens

Ingredients

• 5 ounces packaged dried spaghetti, linguine, or fettuccine, broken
• 1 pound ground beef or ground raw turkey
• 1 large onion, chopped (1 cup)
• 3/4 cup water
• 1/2 of a 1-1/4-ounce envelope (2 tablespoons) taco seasoning mix
• 1 11-ounce can whole kernel corn with sweet peppers, drained
• 1 cup sliced pitted ripe olives
• 1 cup shredded Cojack or cheddar cheese (4 ounces)
• 1/2 cup salsa
• 1 4-ounce can diced green chilies, drained
• 6 cups shredded lettuce
• 1 cup broken tortilla chips
• 1 medium tomato, cut into thin wedges
• Dairy sour cream (optional)

Directions

1

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

2

In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.

3

Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.

4

Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream. Makes 6 main-dish servings.

THE Margarita (Party-Sized)

THE Margarita (Party-Sized)

Ingredients
* 2 cups fresh lemon juice
* 2 cups freshly squeezed lime juice
* 3 cups triple sec
* 6 cups tequila
* coarse salt, to taste
* lime wedges, to taste

Directions
* 1 Rub the rim of a chilled glass with a lime peel.
* 2 Salt-frost it by dipping in coarse salt.
* 3 Half fill a large jug with ice.
* 4 Pour in juices, Triple Sec and Tequila.
* 5 Stir very well.
* 6 Pour into prepared glass.
* 7 Garnish with a Lime wedge.

Mexicali Hamburger Casserole

Mexicali Hamburger Casserole

Recipe from Better Homes and Gardens

Ingredients

• 1-1/2 lb. lean ground beef
• 1 15-oz. can Mexican-style diced tomatoes
• 1-1/2 cups frozen whole kernel corn, thawed
• 1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 Tbsp. sugar
• 1-1/4 tsp. baking powder
• 1 egg, beaten
• 2/3 cup milk
• 2 Tbsp. cooking oil
• 1 Recipe Fresh Tomato Toss, (see recipe)

Directions

1

Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.

2

For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.

3

Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.

Beef Nacho Casserole

Recipe from Family Circle

Ingredients

• 2 tablespoons olive oil
• 1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
• 1 pound lean ground beef
• 1/2 teaspoon garlic salt
• 2 tubes (10 ounces each) refrigerated pizza dough
• 1 jar (16 ounces) medium-hot salsa
• 3 cups shredded taco-cheese blend
• 1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
• 3 large scallions, trimmed and sliced

Directions

1

Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2

In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3

Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4

In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5

Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Glazed Turkey Meatloaf

Glazed Turkey Meatloaf 1 pound ground turkey 1/4 c. bread crumbs 1/3 c. milk 1 egg, beaten 1 sm. onion, chopped Salt and pepper to taste 1/2 tsp. thyme 2 tbsp. catsup GLAZE: 3 tbsp. brown sugar 1/4 c. catsup 1/4 tsp. nutmeg 1 tsp. dry mustard Combine bread crumbs and milk in a bowl. Add turkey, egg, onion, seasonings and catsup. Mix well and pat into a small meatloaf pan. Bake at 350 degrees for 40 minutes. Combine glaze ingredients and spoon over loaf. Bake for 20 minutes more. Serves 4 to 6. Dorie http://groups.yahoo.com/group/DoriesRecipeBox/ 　 Recipe source: Moms Menu Plan yahoo group, posted by Dorie

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Spicy Chicken Lettuce Wraps

Spicy Chicken Lettuce Wraps

　

Ingredients

1 pound chicken tenderloins, cut into 1/2-inch pieces

1/8 teaspoon pepper

2 tablespoons canola oil, divided

1 medium onion, finely chopped

1 small green pepper, finely chopped

1 small sweet red pepper, finely chopped

1 can (8 ounces) sliced water chestnuts, drained and finely chopped

1 can (4 ounces) mushroom stems and pieces, drained and finely chopped

2 garlic cloves, minced

1/3 cup stir-fry sauce

1 teaspoon soy sauce

8 Bibb or Boston lettuce leaves

1/4 cup salted peanuts

2 teaspoons minced fresh cilantro

Directions

Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside.

Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through.

Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling. Yield: 4 servings.

Editor's Note: This recipe was tested with House of Tsang Saigon Sizzle Sauce.

　

　

Recipe source: Taste of Home magazine, June/July, 2010, submitted by Brittany Allyn of Nashville, Tennessee

http://www.tasteofhome.com/recipes/Spicy-Chicken-Lettuce-Wraps

Crouton Crushed Chicken Tenders with Orange Barbeque Sauce

Crouton Crushed Chicken Tenders with Orange Barbeque Sauce
Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking
Episode: Moms Tailgate Party

4 servings

1 (6-ounce) bag garlic and butter croutons
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1 egg
1/2 cup buttermilk
1/3 cup plain bread crumbs
1 1/2 pounds chicken tenders

Orange Barbeque Sauce:
1/3 cup barbeque sauce
2 tablespoons orange marmalade
1 tablespoon apple cider vinegar
1 teaspoon hot sauce

Preheat the oven to 375 degrees F.

Cut the corner off of the bag croutons just enough to let the air
escape. Place the bag onto a cutting board, cover with a kitchen towel
and smash it with a rolling pin. Crush the croutons until coarse in
texture.

Set up a breading station with 3 pie plates or baking dishes. In 1
dish add the flour, and season it with poultry seasoning, and a
generous pinch of salt and pepper. In the second dish mix together the
egg and buttermilk. In the third dish add the crushed croutons, and
the bread crumbs.

Dip chicken tenders into the flour and shake of any excess. Then dip
them into the buttermilk, and then into the bread crumb mixture making
sure to thoroughly coat the tenders. Put the tenders on a baking sheet
and bake for 10 to 12 minutes.

Transfer to a platter and serve with the orange barbeque sauce.

Orange Barbeque Dipping Sauce: Add all of the ingredients to a small
bowl, and whisk together until well combined.

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Cabbage and Mango Freezer Salad

Cabbage and Mango Freezer Salad

1 med. head cabbage
1 tbsp. salt

Let stand 1 hour. Drain well.

1 carrot, grated
1 mango, finely chopped

SYRUP

1 c. vinegar
1/2 c. water
1 1/2 c. sugar
1 tsp. celery seed

Mix and boil 1 minute. Cool to lukewarm. Pour over cabbage. Cool. Pack in freezer boxes.

Dorie http://groups.yahoo.com/group/DoriesRecipeBox

Rice Salad

Rice Salad

2 c. cooked rice
2 c. chunk pineapple
2 c. whipped cream
1/2 c. sugar
maraschino cherries



Add pineapple to cooled cooked rice. Add sugar; fold whipped cream into rice and top with cherries.

Shortcut Carrot Cake

Shortcut Carrot Cake recipe

Makes 18 servings.
1 package (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 pound)
1 (8 ounce) can crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 (8 ounce) container COOL WHIP Whipped Topping, thawed


Heat oven to 350 degrees F.
Prepare cake mix batter as directed on package, stirring in carrots,
pineapple and 3/4 cup of the pecans until well blended. Pour into 2
(9-inch) square baking pans. Bake 25 to 30 minutes or until wooden pick
inserted in centers comes out clean. Cool.
Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk
until well blended. Stir in whipped topping until well blended.
Place 1 cake layer on serving plate. Spread with 1 1/2 cups of the cream
cheese mixture. Carefully place second cake layer on top of first cake
layer. Frost top and sides of cake with remaining cream cheese mixture.
Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.
Great Substitute: Substitute yellow cake mix plus 2 teaspoons ground
cinnamon for the spice cake mix.

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Sinful Chocolate Chip Pound Cake

Sinful Chocolate Chip Pound Cake recipe

1 box chocolate cake mix without pudding
1 (6 ounce) box instant chocolate pudding
1/2 cup vegetable oil
1/2 cup water
8 ounces sour cream
4 eggs
1 (12 ounce) bag miniature chocolate chips

Heat oven to 350 degrees F. Grease Bundt pan.
In bowl of mixer combine cake mix, pudding, oil, water, sour cream and
eggs. Blend for about 2 minutes. Stir in chocolate chips. Pour batter
into pan. Bake about 1 hour, or until a wooden pick inserted near center
comes out clean.
Cool in pan for 10 minutes. Turn out cake onto rack and cool completely.
Dust with confectioners' sugar or drizzle with glaze before serving.
Serves 16.

Spicy Peach Cake

Spicy Peach Cake recipe
1 (18.25 ounce) box spice cake mix
3 eggs
1 (21 ounce) can peach pie filling
2 cups whipped cream
1/2 cup chopped walnuts
1/2 cup sour cream
1/2 cup water
1/3 cup vegetable oil

Make cake mix according to package directions, using eggs, water and
oil. Mix in walnuts and sour cream. Pour batter into a greased and
floured 10-inch or 12-inch springform pan. Bake at 350 degrees F until
cake springs back when touched, about 25 to 30 minutes.
Cool on rack; remove sides of pan. Reserve 6 peach slices from fruit
filling; coarsely chop peaches in remaining fruit filling and spread
mixture over top of cake. Place whipped cream around edge of cake;
garnish with whipped cream and reserved peach slices.
Makes 12 servings.

Strawberries and Cream Dessert Squares

Strawberries and Cream Dessert Squares
Serves: 20
Source: Betty Crocker

Voted Best Red Carpet Dessert of 2008! Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.

Ingredients:

Crust:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine softened
1 egg

Filling:

1 cup white vanilla baking chips (6 oz)
1 package Cream cheese, softened (8 oz)

Topping:

4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color if desired

Instructions:

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Giant Picnic Sandwich

Giant Picnic Sandwich
From Home-Style Soups -- Salad and Sandwiches Cookbook

INGREDIENTS

1 package (16 ounces) hot roll mix
1 teaspoon milk
2 teaspoons sesame seeds
1/2 cup creamy Italian salad dressing
6 to 8 lettuce leaves
6 ounces thinly sliced fully cooked ham
6 ounces thinly sliced Genoa salami
1 medium cucumber, sliced
4 slices red onion, separated into rings
6 ounces sliced Swiss cheese
1 medium green pepper, sliced
2 medium tomatoes, thinly sliced

Prepare hot roll mix according to package instructions. Pat or roll into a 12-in. circle; place on a greased 12-in. pizza pan.

Cover and let rise in a warm place until doubled, about 30 minutes.

Brush with milk; sprinkle with sesame seeds. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

Cut in half horizontally; spread salad dressing on cut sides. On bottom half, layer lettuce, ham, salami, cucumber, onion, cheese, green pepper and tomatoes. Replace top half.

Refrigerate until ready to serve. Cut into wedges.

Yield: 6-8 servings.

Take Me To A Picnic Cake

Take Me To A Picnic Cake

Ingredients:

1 cup water
1 cup (2 sticks) butter or margarine
1/2 cup HERSHEY'S Cocoa
2 cups sugar
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup dairy sour cream
PEANUT BUTTER CHIP FROSTING (recipe follows)
CHOCOLATE GARNISH (optional, recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Combine water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally,
until mixture boils. Boil 1 minute. Remove from heat; set aside.

3. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs and sour cream; beat until blended.  Add cocoa mixture; beat just until blended (batter will be thin). Pour  into prepared pan.

4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
While cake is cooling, prepare PEANUT BUTTER CHIP FROSTING; spread over top of cake.
Drizzle CHOCOLATE GARNISH over top, if desired. About 20 servings.

PEANUT BUTTER CHIP FROSTING

1/3 cup butter or margarine
1/3 cup milk
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 teaspoon vanilla extract
1 cup powdered sugar

Combine butter, milk and peanut butter chips in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Place powdered sugar in medium bowl.

Gradually add chip mixture, beating until well blended. Cool, stirring occasionally, until of spreading consistency (about 1 hour).

About 2 cups frosting.

CHOCOLATE GARNISH

Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon  shortening (not butter, margarine, spread or oil) in small microwave-safe bowl. 
Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.

Source : http://www.hersheyskitchens.com/

Caribbean Picnic Pie

Caribbean Picnic Pie

A spicy experience with a cool citrus crust.

3/4 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
Zest and juice of one lime
1/4 cup cold water
3 tablespoons olive oil
1 medium red potato, diced
1 small yam, peeled and diced
1 small yellow onion, sliced
1/4 cup diced red bell pepper
3 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground cayenne pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1 cup chopped packed spinach
1 tablespoon minced sun-dried tomato
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Cooking spray

In a medium mixing bowl, whisk together flours, sugar, salt, and thyme.

Make a well in the center and add lime zest, juice, water, and 2 tablespoons oil.

Stir with a spoon, then using your hands, press the dough together into a ball.

Transfer the ball from hand to hand, pressing it until it holds together well.

Gently knead a few times, flatten the ball into a disc, wrap in plastic and set aside.

In a large skillet over medium heat, saute potato, yam, onion, carrot, bell pepper, garlic, and spices in 1 tablespoon oil, stirring frequently, for 10 minutes, or until slightly soft.

Stir in spinach and tomato.

In a small bowl, whisk together soy sauce, vinegar, and mustard and add to the skillet.

Stir to deglaze the pan and coat the vegetables with juices.

Remove from heat and set aside.

Preheat oven to 350 degrees and spray a pie pan.

Place dough between layers of plastic wrap or wax paper and roll out into a 13-inch circle.

Transfer to prepared pan.

Mound filling in the center, leaving a border of dough about 6 inches wide all around.

Gather the edges of the dough up and over the filling, toward the center, pleating and pressing as you go, to form a deep, flattened pouch-like pie about 7 inches in diameter with an opening on top about 3 inches across.

Bake for 1 hour and 15 minutes, or until potatoes are tender and crust is browned.

Makes 6 servings.

Source ; The Recipe-Riot mailer on cooking-lists.com

Grilled Chicken Salad with Seasonal Fruit

Grilled Chicken Salad with Seasonal Fruit

Ingredients
1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries

Directions

Preheat the grill for high heat.

Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.

Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.

In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.

Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Rainbow Angel Birthday Cake

This one is in honor of my brother Matt, who is an angel now.  I love you, and miss you. 
 Happy Birthday Matt!

Rainbow Angel Birthday Cake Turn angel food cake into a brilliant birthday treat with food coloring, ready-to-spread frosting and candy fruit chews. Prep Time: 20 min Total Time: 3 hours 0 min Makes: 12 servings 1 box Betty Crocker white angel food cake mix 1 1/4 cups cold water 1 teaspoon grated lemon or orange peel Red, yellow and green liquid food colors 1 cup Betty Crocker Rich & Creamy vanilla frosting (from 1-lb container) 12 to 15 square candy fruit chews Move oven rack to lowest position (remove other racks). Heat oven to 350F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate. Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake. Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for angel food pan, adding lemon peel to batter. Nutrition Information: 1 Serving (Cake and Frosting): Calories 240 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 370mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 35g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 0% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 Fat Source: Betty Crocker

Accordion Rye Rolls Recipe

Accordion Rye Rolls Recipe

These rolls will make anyone like rye bread. Even though Mom fixes the dough a day ahead, she bakes them right before serving so they're hot and fresh. Any extra effort in making them is well worth it. -Alyson Armstrong, Parkersburg, West Virginia

24 Servings
Prep: 30 min. + standing
Bake: 20 min. + chilling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/4 cup molasses
4 tablespoons butter, softened, divided
1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon salt, divided
3 to 3-1/2 cups all-purpose flour
2-1/2 cups rye flour
Vegetable oil
1 egg white
2 teaspoons caraway seeds

Directions

In a large bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let stand for 20 minutes.
Punch dough down. Turn onto a lightly floured surface,divide into four portions. Roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter.
With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375° for 20-25 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 134 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 375 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.

 Accordion Rye Rolls published in Taste of Home August/September 1999, p35

Beth Layman :)

Carrot Salad

Carrot Salad
4 cups shredded fresh carrots
2 tbsp. sugar
1 tsp. salt
2 cups diced celery
1 cup raisins
3/4 cup mayonnaise

Mix shredded carrots with sugar, salt, celery and raisins. Stir in
mayonnaise and mix together well. Can be served on lettuce or alone.

Dill Rye Rounds Recipe

Dill Rye Rounds Recipe

This herb bread has always been a success when I've made it for family and
friends. But I was really proud when it became a prize-winning recipe in a
local newspaper contest!

20 Servings
Prep: 20 min. + rising
Bake: 30 min.

Ingredients

3-1/2 to 4 cups all-purpose flour
1-1/2 cups rye flour
1/2 cup instant nonfat dry milk powder
2 packages (1/4 ounce each) active dry yeast
2 teaspoons sugar
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon dill seed
1 teaspoon dill weed
1-3/4 cups water
2 teaspoons shortening

Directions

In a bowl, combine 2 cups all-purpose flour, rye flour, milk powder,
yeast, sugar, salt and seasonings. In a saucepan, heat water and shortening
to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough
remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half.
Shape into two balls. Place on two greased baking sheets. Cover and let rest
in a warm place until doubled, about 35 minutes.
With a sharp knife, make several shallow slashes across the top of each
loaf. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans
to wire racks to cool. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 125 calories, 1 g fat (trace
saturated fat), 1 mg cholesterol, 135 mg sodium, 25 g carbohydrate, 2 g
fiber, 4 g protein.

Dill Rye Rounds published in Best of Country Breads , p58

Beth Layman :)

Easy Eggplant Pita

Easy Eggplant Pita
A yummy eggplant/veggie pita that is quick and easy!
Adjust the amount of garlic powder according to your taste.
Prep Time: approx. 25 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 45 Minutes. Makes 8 servings.
Printed from Allrecipes, Submitted by Nikki

1 small eggplant, diced
1/4 cup fresh sliced mushrooms
1 green bell pepper, chopped
1/2 onion, chopped
1/4 teaspoon garlic powder
1 tablespoon olive oil
4 pitas, halved
1 cup shredded mozzarella cheese
1/2 cup ranch-style salad dressing (optional)

1 Combine eggplant, mushrooms, green bell pepper, onion,
garlic powder and olive oil in a skillet and fry until
vegetables are gently brown and softened.
2 Stuff hot vegetable mixture into pita bread pockets.
Sprinkle Mozzarella cheese into the pockets. Top the entire
sandwich with ranch dressing if you wish.

Slow Cooker Island Beef

Slow Cooker Island BeefSource: Allrecipes

Servings: 6

1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
2-1/2 pounds cubed beef stew meat
2 large onions, cut into wedges
1/2 cup beef broth
3 tablespoons red wine vinegar
2 garlic cloves, crushed
3/4 teaspoon seasoned salt
3/4 teaspoon ground paprika
1/4 teaspoon ground black pepper
1 green bell pepper, diced
1 red bell pepper, diced
3 tablespoons brown sugar
1-1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 large tomatoes, cut into wedges

1. Drain the pineapple juice into a slow cooker, reserving the pineapple chunks.
2. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
3. Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well.
4. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

Watermelon Salad with Thai Basil and Feta

Watermelon Salad with Thai Basil and FetaMakes 8 servings.

Prep Time: 10 minutes
Refrigerate Time: 30 minutes

6 cups cubed seeded watermelon (1-inch chunks)
2 tablespoons chopped Thai basil
1/4 cup vegetable oil
3 tablespoons rice vinegar
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon sugar
4 ounces crumbled feta cheese
1/2 cup thinly sliced red onion

1. Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.

2. Meanwhile, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended. Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette. Sprinkle with cheese and onion. Serve immediately.

Apple Salsa

Apple Salsa
4 granny smith apples, small dice
1 tsp. orange zest, chopped
1 tsp. lemon zest, chopped
1 tsp. lime zest, chopped
2 ozs. water
1 tsp. jalapenos, minced
4 Tbsps. cilantro, chopped
6 green onions, sliced thin
1 cup jellied, canned cranberry sauce,
salt and pepper to taste

Combine all ingredients and chill.

Note: Makes 4 to 6 servings.

Curried Pineapple Fried Rice

Curried Pineapple Fried Rice

* 1 1/2 cups uncooked white rice
* 3 cups water
* 1 tablespoon curry powder
* 2 tablespoons Asian fish sauce
* 2 tablespoons pineapple juice
* 1 tablespoon vegetable oil
* 1 pound boneless chicken meat, cubed
* 1 onion, sliced
* 1 (20 ounce) can pineapple chunks, drained

1. Bring the rice and water to a boil in a saucepan over high heat.
Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.

2. Heat the vegetable oil in a large skillet or wok over medium-high
heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Double Cheese-Stuffed Burgers

Double Cheese-Stuffed Burgers
2 lb. ground beef (85% lean)
1 (5.2-oz.) pkg. garlic and herb spreadable cheese
1 cup shredded sharp cheddar cheese, preferably white cheddar
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1 large sweet onion, sliced (1/4 inch)
2 tablespoons olive oil
6 Kaiser rolls, split
1/2 cup mayonnaise
6 green leaf lettuce leaves

1. Heat grill. Form beef into 12 (4-inch) patties 1/4 inch thick. Combine spreadable cheese, cheddar cheese, parsley and salt in medium bowl. Divide mixture into 6 portions; spoon on top of 6 of the patties, spreading to within 3/4 inch of edge. Top with remaining patties; pinch edges to seal well.

2. Brush onion slices with oil. Grill burgers and onions, covered, over medium heat or coals 10 to 12 minutes or until burgers are thoroughly cooked and no longer pink in center and onions are tender and beginning to char, turning once.

3. Grill rolls, covered, 1 to 2 minutes or until toasted; spread with mayonnaise. Top burgers with onions; serve in rolls over lettuce.

6 sandwiches

Fresh Strawberry Pie

Fresh Strawberry Pie
1 baked 9-inch pie shell
1 - 3 oz package of strawberry gelatin
1 1/4 cups of sugar
1 quart of fresh strawberries
1 tablespoon of cornstarch
1 1/2 cups of water
3 tablespoons of lemon juice

Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil.
Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature.

Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set.

Serve with whipped cream if desired.
Refrigerate leftovers.

Swedish Rye Bread

Swedish Rye Bread Recipe

 

This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.

40 Servings
Prep: 25 min. + rising
Bake: 30 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2-1/2 cups rye flour
3-3/4 to 4-1/4 cups all-purpose flour
2 tablespoons butter, melted

Directions

In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.
Shape into four round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Yield: 4 loaves.

Nutrition Facts: 1 serving (1 slice) equals 87 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 126 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Swedish Rye Bread published in Country December/January 1998, p51

Beth Layman :)

Oven Baked Chicken

Oven Baked Chicken
1 chicken (1.5 pounds), or your favorite chicken pieces
1/2 quart buttermilk
1 cup all-purpose flour
1 tablespoon kosher salt
2 tablespoons peppercorns, ground
1 tablespoon cumin, lightly toasted then ground
vegetable oil

Place chicken pieces in a large bowl and pour buttermilk over them.
Cover with cling film and refrigerate overnight.
Preheat oven to 350 deg.

Combine flour, salt, pepper, and cumin in a bowl; this is the dredging flour.
Take chicken out of buttermilk and coat each piece in the dredging flour and put aside.
Pour oil into a large heavy-bottomed pot (to avoid the splashing of oil over stove top) to a depth of one inch. Heat up to 360 deg.
In batches, place pieces of chicken in the oil and fry for about three minutes on each side.

Place chicken on a metal baking rack set on a baking sheet, or place chicken on very lightly oiled aluminum lined baking sheet (but the chicken pieces will not turn out as crispy).
When all the chicken is fried, bake for 30-40 minutes, until the chicken is no longer pink inside.

__._,_.___

Country Raisin Rye Bread Recipe

Country Raisin Rye Bread Recipe

"The recipe for this delicious bread came from my aunt," notes Carolyn Rose Sykora of Bloomer, Wisconsin. "I made just a few changes to it and it's been a favorite ever since." The dark rustic loaves are moist and tender with a delicate rye and sweet molasses flavor.

This recipe is:

Healthy



    32 Servings
    Prep: 30 min. + rising
    Bake: 35 min.


Ingredients

    2 cups whole wheat flour, divided
    2 cups rye flour, divided
    1 tablespoon active dry yeast
    1 teaspoon salt
    2 cups water
    1/2 cup plus 1 teaspoon Crisco� Olive Oil, divided
    1/2 cup molasses
    1/2 cup honey
    2-1/2 to 2-3/4 cups all-purpose flour
    1 cup raisins


Directions

    In a bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and
salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to
120�-130�. Add to dry ingredients; stir just until moistened. Stir in
remaining whole wheat and rye flours and enough all-purpose flour to form a
medium stiff dough.
    Turn onto a floured surface; sprinkle with raisins. Knead until smooth
and elastic, about 8-10 minutes. Grease a bowl with the remaining oil. Place
dough in a bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1-1/2 hours.
    Punch dough down; turn onto a lightly floured surface. Divide into four
pieces; shape each into a round loaf. Place 4 in. apart on two baking sheets
coated with cooking spray. Cover and let rise until doubled, about 45
minutes.
    Bake at 325� for 35-40 minutes or until golden brown. Yield: 4 loaves (8
slices each).


Nutritional Analysis: One slice equals 159 calories, 4 g fat (1 g saturated
fat), 0 cholesterol, 151 mg sodium, 29 g carbohydrate, 3 g fiber, 3 g
protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.





Country Raisin Rye Bread published in Light & Tasty December/January 2002,
p18

Beef 'n Bean Tostadas

Beef 'n Bean TostadasServing Size: 6

1 can refried beans -- (16-oz.)
1 can chopped green chiles -- (4.5-oz.) drained
12 tostada shells
1 lb. lean ground beef
1 jar salsa -- (16 oz.)
1 1/2 cups shredded lettuce
3 oz. shredded Cheddar cheese -- (3/4 cup)
3/4 cup diced tomato

PREP TIME: READY IN 20 MINUTES OR LESS
SERVINGS: 12 TOSTADAS; 6 SERVINGS

Heat oven to 375 F. In medium bowl, combine beans and chiles; mix well. Spread 2 to 3 tablespoons bean mixture on each tostada shell; place on ungreased large cookie sheet. Bake at 375 F. for 5 to 7 minutes or until hot.

Meanwhile, brown ground beef in large skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Stir in 1 1/2 cups of the salsa. Cook for 2 to 3 minutes or until thoroughly heated.

Serve tostada shells topped with hot beef mixture, shredded lettuce, cheese, tomato and remaining salsa.

Texas Pecan Pie Bars

Texas Pecan Pie Bars
Crust

1 1/2 c. unsalted butter (3 sticks)
1 c. firmly packed light brown sugar
4 c. all-purpose flour
1 tsp. salt

Filling

8 large eggs
6 c. firmly packed light brown sugar
1/4 bourbon, optional
6 Tbsp. unsalted butter, melted
2 Tbsp. vanilla extract
1 c. all-purpose flour
1 tsp. salt
2 c. sweetened, flaked coconut
2 c. pecan halves

To make the crust
Preheat oven to 350 degrees and grease a 12×17 baking pan with butter or cooking spray. Beat butter in a large bowl on medium speed for about 1 minute.
Add sugar and beat one minute, until fluffy. Add flour and salt; beat on low speed until combined but still crumbly. Press the mixture evenly over bottom of prepared pan. Bake the crust for about 15 minutes, until it has turned a deep golden brown. Leave oven temperature at 350, but remove baking pan from oven.

To make the filling

Whisk the eggs and sugar in a large bowl until blended. Stir in bourbon, butter, vanilla, flour, and salt. Add coconut and pecans. Pour the filling over the crust, spreading evenly. Bake until set, about 25 minutes. Cool thoroughly on wire rack.

Italian Grilled Cheese Sandwiches

Italian Grilled Cheese Sandwiches
4 (1-inch-thick) slices Italian bread
4 slices mozzarella cheese
3 large eggs
1/2 C. milk
3/4 t. Italian seasoning
1/2 t. garlic salt
2/3 C. Italian-seasoned bread crumbs

Cut a 3-inch pocket into each slice of bread.

Place a slice of mozzarella in each pocket.

In a bowl, beat the eggs, milk, Italian seasoning and garlic salt until blended. Soak bread in egg mixture for 2 minutes on each side.

In a shallow pan, coat each slice of bread in the bread crumbs.

Grill sandwiches on a greased hot griddle until golden brown on both sides and cheese is melted.

Low-Fat Sparkling Fruit

Low-Fat Sparkling Fruit
3 medium peaches, peeled and pitted
2 cups sliced strawberries
2 cups blueberries
2 cups melon balls, any
3 medium bananas
25.6-ounce bottle pink or white sparkling grape juice, chilled

Slice peaches into medium-large bowl. Top peach slices with strawberries,
blueberries and melon balls. Cover and refrigerate.
Just before serving, slice bananas into fruit mixture. Pour chilled
sparkling grape juice over fruit.

Note: Makes 10 portions.

Chicken Kathleen

Chicken Kathleen
1 (10 oz) pkg yellow rice, cooked
2 chicken breasts, cooked and cubed
1 (10 oz) pkg chopped frozen broccoli, thawed
2 cans cream of chicken soup
3/4 cup milk
1 (8 oz) pkg cheddar cheese, shredded
1/2 cup butter
2 cups dried bread crumbs, seasoned

Preheat oven to 375 degrees. Spread rice evenly over the bottom of a lightly greased 13x9-inch baking dish. Sprinkle cubed chicken evenly over rice, then sprinkle the broccoli over the chicken. Mix soup and milk together, and pour mixture evenly over chicken/broccoli mixture. Sprinkle cheese evenly over the soup. Melt butter in a small saucepan or skillet over low heat; add bread crumbs and mix completely together. Spoon mixture evenly over cheese layer in baking dish and cover with aluminum foil. Bake at 375 degrees for 1 hour.

Grilled Wing Zingers

Grilled Wing Zingers

Great for Parties , or the big Game !!
Make Plenty ! They 'll go Fast !!

40 whole chicken wings (about 8 pounds)
2 cups packed brown sugar
2 cups hot sauce
1/2 cup butter, cubed
2 tablespoons cider vinegar
1/3 cup sugar
1/2 cup Italian seasoning
1/4 cup dried rosemary, crushed
1/4 cup paprika
1/4 cup chili powder
1/4 cup pepper
2 tablespoons cayenne pepper
1 cup blue cheese salad dressing
1/2 cup ranch salad dressing
Celery sticks

Cut chicken wings into three sections; discard wing tip section. Set the wings aside. In a saucepan, bring the brown sugar, hot sauce, butter and vinegar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until butter is melted and sauce is heated through.

Cool.
In a gallon-size resealable plastic bag, combine the sugar, seasonings and 1 cup sauce. Add chicken wings in batches; seal bag and toss to coat evenly.

Cover and grill wings over indirect medium heat for 35-45 minutes or until juices run clear, turning and basting occasionally with remaining sauce.
In a small bowl, combine blue cheese and ranch salad dressing; serve with chicken wings and celery sticks.
Yield: about 6-1/2 dozen.

SMOKED SAUSAGE SUPPER

SMOKED SAUSAGE SUPPER
1/2 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. butter
1 can tomatoes
1 can tomato paste
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. basil leaves
1/4 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. garlic powder
1 lb. smoked sausage
2 c. uncooked macaroni
1 c. apple cider

In medium size skillet, cook onion and green pepper in butter until tender; do not brown. Add tomatoes, tomato paste and seasonings. Simmer on low for 10 minutes. In 10-inch skillet bring cider to a boil. Add smoked sausage; cover and simmer 10 minutes. Prepare macaroni according to directions; drain. Arrange on warm platter; top with sauce and sausage.
Serves 6 to 8.