One Step Tropical Coffee Cake

One Step Tropical Coffee Cake

1-1/2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup oil
2 eggs
1 cup (8 oz.) sour cream or yogurt (pineapple, apricot or orange)

TOPPING:
1 cup coconut or chopped nuts
1/3 cup sugar
1 tsp. cinnamon

Heat to 350.Grease a 9-inch square pan or an 11x7 pan. Combine the flour, sugar, baking powder and sat. Add oil, eggs and sour cream (or yogurt). Stir until just moistened. Pour into prepared pan. Combine topping ingredients and sprinkle over batter. Bake for 35 to 45 minutes or until a toothpick comes out clean.

Coconut-Pecan Scones

Coconut-Pecan Scones

1/3 cup butter or margarine, firm
1-3/4 cups flour
3 Tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup pecans, chopped if desired
1/3 cup coconut flakes
1 egg
1/2 cup Half and half
Additional half and half and coconut

Heat oven to 400. Cut the margarine into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the pecans and coconut. Stir in the egg and just enough of the half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with half and half. Sprinkle with coconut. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.

Recipe By: Betty Crocker's Homemade Quick Breads

Cherry-Almond Bread

Cherry-Almond Bread

1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup chopped almonds
10 oz. jar maraschino cherries, drained and chopped
1 tsp. almond extract

Heat oven to 350. In a large bowl, cream sugar, butter and eggs until light and fluffy. In a separate bowl, sift together flour baking soda, and salt. Blend into creamed mixture with buttermilk. Stir in almonds, cherries and almost extract. Pour batter into a greased and floured loaf pan and bake 55-60 minutes, testing for doneness with a toothpick. Remove from pan and cool on a wire rack. Yield: 1 loaf of bread

Crunchy Potato Salad

Crunchy Potato Salad

 Bet you never thought of delicious potato salads as being crunchy, but if you want to know how to make
 potato salad interesting AND delicious, this is the best potato salad recipe for you! It gets its crunch
 from veggies, not potato chips, and it's always a hit at picnics and potlucks.

 Serves: 12

 Ingredients
 3 cups white potatoes, peeled, cooked, cubed
 3 hard-boiled eggs
 1 large green pepper, seeded and chopped
 1/2 cup green onions, sliced
 6 radishes, thinly sliced
 1/2 cup unsalted peanuts
 1/2 cup sour cream
 1/4 cup mayonnaise
 1/4 cup sweet pickle relish, drained
 1 teaspoon Dijon mustard
 salt, to taste
 pepper, freshly ground, to taste
 bell pepper rings, for garnish
 whole radishes, for garnish

 Instructions
 1.In a large bowl, mix together cubed cooked potatoes, eggs, green pepper, onion and radish.

 2.Prepare dressing in a small bowl by blending sour cream, mayonnaise, relish and mustard until smooth and creamy; season to taste with salt and pepper.

 3.Combine dressing with potato mixture, stirring to coat potatoes.

 4.Cover and chill 2 to 4 hours before serving.

 5.Garnish with pepper rings, whole radishes and chopped peanuts.

Carrot Cupcakes

Carrot Cupcakes

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon Baking Powder
4 eggs
2 cups granulated sugar
3/4 cup vegetable oil
3 cups peeled, grated carrots
1 teaspoon vanilla extract
1 cup chopped nuts or raisins

Frosting:
1/3 cup cream cheese
1/4 cup butter
1 teaspoon vanilla extract
2 - 2 1/2 cups powdered sugar

Preheat oven to 325 degrees F. Line muffin tins with cupcake papers.
Combine flour, cinnamon, salt, baking soda and baking powder; set
aside. Beat eggs well in a large bowl. Add sugar, oil, carrots and
vanilla; mix well at medium speed. Add flour mixture and nuts or
raisins (if desired). Blend on low speed until just mixed. Spoon
batter into muffin cups, about 3/4 full. Bake 12 minutes then rotate
pans top to bottom; bake another 12 minutes.

Makes 24 cupcakes

Fully baked cupcakes should spring back when touched. Cool completely before frosting.

Frosting: Bring cream cheese and butter to room temperature. Blend
them together and stir in vanilla. Beat in the powdered sugar at low
speed. A few drops of milk stirred in will help frosting spread easily
or add food coloring, if desired.

Peach and Poppyseed Muffins

Peach and Poppyseed Muffins

3/4 cup pureed peaches
1 tsp. baking soda
10 Tbs. butter
1 cup sugar
2 eggs
1-1/4 cups flour
1/4 tsp. salt
1/2 tsp. vanilla
3 Tbs. poppy seeds

Stir soda into peaches and set aside. Cream butter and sugar until smooth. Add eggs, one at a time. Add vanilla. Combine flour and salt.

Alternately add flour and peach mixture. Then add poppy seeds.

Fill 12 muffin cups nearly to top. Bake at 350 for 20 to 25 minutes.

Crabmeat au gratin

Crabmeat au gratin

1 lb jumbo lump crabmeat
3 1/2 cups hot whipping cream
1/4 lb butter
1 oz dry white wine
1/4 cup diced onions
1 tbsp lemon juice
1/4 cup diced celery
dash Louisiana Gold hot sauce
1/4 cup chopped red bell pepper
1/2 cup grated cheddar cheese
1/4 cup chopped yellow bell pepper
salt & cracked black pepper to taste
1/4 cup chopped green onions
1/4 cup chopped green bell pepper
1 tbsp diced garlic
1/4 cup chopped parsley
3 tbsp flour

Directions
Preheat oven to 375 degrees F. In a heavy bottom two quart sauce pan, melt butter over medium high heat. Add onions, celery, red and yellow bell peppers, green onions and garlic. Saute three to five minutes or until vegetables are wilted. Be careful not to brown vegetables. Sprinkle in flour, blending well into mixture.

Using a wire whisk, whip hot cream into sauce pan stirring constantly until thick cream sauce is achieved. Reduce heat to simmer, add white wine, lemon juice and hot sauce.

Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper. Add green bell pepper and parsley for color.

If mixture becomes too thick, add a small amount of hot water or whipping cream. Place equal parts of jumbo lump crab in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.

Bake for ten minutes or until cheese is bubbly.
Makes 6 servings

Asian Green Bean Salad

Asian Green Bean Salad

2 pounds green beans, ends trimmed
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 to 2 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame seeds
1 teaspoon minced garlic
1 teaspoon honey
1/2 cup thinly sliced red onion, rinsed and drained
1 1/2 cups fresh bean sprouts, rinsed

In a 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.

In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey. Add green beans, onion, and bean sprouts and stir gently to coat. Serve at room temperature, or chill airtight up to 3 hours, and serve cold.

MAKES: 6 servings

Appetizer Stuffed Mushrooms

Appetizer Stuffed Mushrooms

12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter or margarine
1 slice bread -- toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
dash paprika
Grated Parmesan cheese

Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated. Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on a greased baking sheet. Bake, uncovered, at 425' for 10 minutes or until heated through. Sprinkle with Parmesan cheese.

Source:
"Taste of Home's Holidays & Celebrations Cookbook 2001"
Yield:
"1 dozen"

Blueberry Drop Cookie

Blueberry Drop Cookie

 
Source: Susan's Daily Dose

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/4 cup milk
1 egg
1 cup white sugar
1 cup fresh (or frozen & thawed) blueberries.

1. In a large mixing bowl, cream the butter, sugar, egg, and milk. Mix
well after the addition of each ingredient. Combine the flour, baking
powder and salt; blend into the sugar mixture. Fold in the
blueberries. Cover and chill for 4 hours (I actually skip this step
most of the time, and they still turn out great).

2. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto
ungreased cookie sheets, about 1 1/2 inches apart.

3. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool
on the baking sheets for a few minutes before transferring to wire
racks to cool completely.

Makes about 3 dozen.

Bay Scallops with Spinach

Bay Scallops with Spinach 

2 lbs of fresh spinach, stemmed and washed, not dried.
1 lb of bay scallops.
3 large cloves of garlic, peeled.
¼ cup of white wine.
2 tablespoons of fresh lemon juice.
2 teaspoons of olive oil.
2 teaspoons of salt.
1 teaspoon of grated lemon zest.
Freshly ground pepper, to taste.

Preparation Instructions:

Heat 1 teaspoon of olive oil in a large pot over medium heat add the garlic and lemon zest and cook for 20 seconds, stirring continuously.

Add the spinach and toss occasionally until wilted.  Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.

Heat the remaining 1 teaspoon of oil in a large skillet over medium heat add the scallops and sauté for 1 minute or until just cooked through.

Remove the scallops from the pan and add the lemon juice and wine, cook, scraping the bottom of the pan, for 15 seconds.

Remove from the heat, then toss in the scallops and season with the remaining salt and pepper to taste.

On serving plates, place a mound of spinach in the middle and surround with scallops.

Delicious Pork Chops

 

  My family loves these pork chops!  I make mine a little different- I put some mayo in a small bowl, mix in some salt, pepper, garlic, and onion powder.  Spread this mixture over the pork chops.  Also sometimes I crush up croutons and use them in place of bread crumbs.  Very good pork chops!!!!

 

 

 Delicious Pork Chops

4 pork chops
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup bread crumbs

Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till tender

　

Special Potato Frittata~Camping Out/Meals

Special Potato Frittata~Camping Out/Meals

1/4 stick butter
2 Tbsp. olive oil
3 potatoes, diced
2 Tbsp. all- purpose flour
3/4 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. Italian seasoning
4 eggs, beaten to blend
1/4 c. grated Parmesan cheese
Salt and ground pepper

Melt butter with oil in a skillet over medium heat. Mix potatoes and flour. Add potato, paprika, garlic powder and Italian seasoning to skillet and cook until potatoes are just tender, stirring often for 10 minutes. Combine eggs with Parmesan cheese in medium bowl. Season with salt and pepper. Pour egg mixture over potatoes. Pierce hole in egg mixture and lift edges with spatula, tipping pan to allow uncooked egg to flow under until edge forms, about one minute. Do not stir. Reduce heat to low, cover skillet and cook until eggs are set.

Cucumber-Melon Salad

Cucumber-Melon Salad

2 tablespoons olive oil
1 teaspoon lime zest
3 tablespoons fresh lime juice
1 teaspoon chili-lime seasoning
1 English cucumber, cut into half moons
2 cups chopped cantaloupe
6 radishes, thinly sliced
1 (5-oz.) package arugula

Stir together olive oil, lime zest, fresh lime juice, and chili-lime seasoning.
Gently toss with cucumber, cantaloupe, and radishes. Cover and chill 30 minutes to 2 hours. Serve over arugula.

Yield: Makes 4 servings

Broccoli Sausage Quiche

Broccoli Sausage Quiche

1 (9") unbaked pie shell
8 ounces Jimmy Dean breakfast sausage
1/2 cup sliced fresh mushrooms
2 beaten eggs
1 (10-3/4 ounce) can condensed cream of broccoli soup
2 tablespoons dried minced onion
1/8 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese (4 ounces)

Line unbaked pie shell with a double thickness of foil. Bake in a 450 degree oven for 8 minutes; remove foil.
Bake for 4-6 minutes more or until golden. Remove from oven; set aside.
Reduce oven temperature to 375 degrees.
Meanwhile, in a large skillet cook sausage and mushrooms about 5 minutes or until sausage is brown; drain.
In a medium bowl, combine the eggs, soup, onion, and pepper.
Stir in the sausage mixture, broccoli, and 3/4 cup of the cheese.
Pour mixture into the baked shell.
Bake in a 375 degree oven for 40-45 minutes or until knife inserted near the center comes out clean.
Sprinkle with remaining cheese.
Let stand about 10 minutes.
Makes 6 main dish servings.

Meyer Lemon & Napa OIive Oil Braised Artichoke

Meyer Lemon & Napa OIive Oil Braised Artichoke

1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1-1/2 teaspoons finely chopped fresh thyme, or 3/4 teaspoon Herbes de Napa
1-1/2 teaspoons minced garlic
1-1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium or large artichoke hearts
1/2 lemon

Preheat the oven to 375 F. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium non-reactive saucepan. Mix well and set aside while preparing the artichokes.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. (This step may be omitted, but it gets the cooking process off to a rapid start.) Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover, and cook until the artichokes test tender when pierced with a fork, about 1 hour. Remove from the oven and let cool in the cooking liquid.
If preparing a larger number of artichokes, just increase the marinade proportionately.
Serve them as an appetizer salad on their own with their braising liquid. Make sure to have crusty bread on hand to sop up the juices.
Slice or roughly chop and scatter across a cheese pizza. Be sure to drizzle some of the braising liquid on the pizza as well.
Roughly chop and add to a risotto at the last minute just to heat through. Add some of the braising liquid, too, to flavor the risotto.
Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time. Drizzle with a olive oil just before serving.

French Toast with Maple-Apple Compote

French Toast with Maple-Apple Compote

6 servings (serving size: 2 pieces toast and about 1/3 cup compote)

Compote:
Cooking spray
1 tablespoon butter
3 cups sliced peeled Pink Lady apples (about 1 1/2 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon

French toast:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup 2% reduced-fat milk
2 teaspoons vanilla extract
1/8 teaspoon salt
4 large eggs, lightly beaten
12 (1-ounce) slices challah bread
4 teaspoons butter
Powdered sugar (optional)

1. Preheat oven to 250°. Place wire rack on a baking sheet and place in oven.

2. To prepare compote, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; melt 1 tablespoon butter in pan. Add apples to pan; sauté 8 minutes or until tender. Stir in maple syrup and 1/2 teaspoon cinnamon. Keep warm.

3. To prepare French toast, combine granulated sugar and 1 teaspoon cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla, salt, and eggs; whisk until well blended. Working with 1 bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.

4. Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon butter in pan. Add 3 coated bread slices; cook 2 minutes on each side or until lightly browned. Place on rack in oven to keep warm. Repeat procedure three times with cooking spray, remaining 3 teaspoons butter, and remaining 9 coated bread slices. Serve French toast with compote. Sprinkle with powdered sugar, if desired.

Kathy Farrell-Kingsley, Cooking Light
OCTOBER 2010

Chicken Braised in Spicy Tangelo-Olive Sauce

Chicken Braised in Spicy Tangelo-Olive Sauce

1 cup fresh tangelo juice (2 to 3 tangelos)
1/4 cup fresh lime juice
4 teaspoons Creole or Cajun seasoning, divided
3/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 1/2 lb. cut-up chicken, cut into 12 pieces*
2 tablespoons olive oil, divided
1 red bell pepper, cut lengthwise into thin strips
1/2 cup coarsely chopped sun-dried tomato-stuffed green olives or
pimiento-stuffed olives
1 teaspoon honey

In medium bowl, stir together tangelo juice, lime juice, 2 teaspoons of the
Creole seasoning and cumin. In shallow dish, stir together flour and remaining 2 teaspoons Creole seasoning. Dip chicken in juice mixture; dip in flour mixture, shaking off excess. Reserve remaining juice mixture for sauce.

Heat 1 tablespoon of the oil in large skillet over medium heat until hot. Add chicken in batches; cook 5 to 10 minutes or until browned on all sides. Add remaining 1 tablespoon oil as necessary. Drain off excess pan drippings.

Add bell pepper to same skillet; cook 5 minutes or until softened. Stir in
reserved juice mixture, olives and honey; bring to a boil. Return chicken to skillet; cover. Reduce heat to low; simmer 20 minutes. Remove cover; cook an additional 5 minutes or until sauce has reduced and thickened slightly and chicken is no longer pink in center. Serve chicken with sauce.

TIP *Cut chicken into pieces using kitchen shears. Remove excess fat or skin from chicken.

6 servings

Stir-Fried Steak and Broccoli with Walnuts

Stir-Fried Steak and Broccoli with Walnuts

12 oz. broccoli florets (about 3 cups)
2 teaspoons vegetable oil
12 oz. flank steak, sliced crosswise (1/8 inch thick)
1/2 red bell pepper, cut into thin strips
1/2 cup stir-fry sauce
2 green onions, thinly sliced diagonally
1/4 cup chopped walnuts

Rinse broccoli in cold water; quickly drain. Heat large nonstick skillet over high heat until hot. Add broccoli; toss 10 seconds or until sizzling hot. Add 1 tablespoon water; cover and steam 3 minutes. Remove broccoli.

Heat same skillet over high heat until very hot. Add oil; heat until hot. Cook steak, in batches if necessary, 2 to 4 minutes or until browned, stirring occasionally. Add broccoli and bell pepper; stir-fry 20 seconds. Add stir-fry sauce; stir-fry 30 seconds. Sprinkle with green onions and walnuts.

4 (1 1/4-cup) servings

Bacon & Egg Quesadillas

Bacon & Egg Quesadillas

Makes 4 servings

* 1 cup shredded pepper Jack cheese (4 oz.)
* 4 large flour or whole wheat tortillas (10 to 12-inch)
* 4 slices crisp-cooked bacon
* 1/4 cup sliced green onions
* 8 eggs, beaten

1. Sprinkle 1/4 of the cheese on one side of each tortilla.
2. Top each with 1 bacon slice and 1 Tablespoon green onion.
3. Coat large nonstick skillet with cooking spray and heat over medium heat until hot.
4. Pour in eggs. As eggs begin to set. Gently Pull the eggs across the pan with an inverted turner, forming large soft curds.
5. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
6. Spoon eggs on top of bacon, dividing evenly.
7. Fold tortilla over filling to cover, pressing gently.
8. Clean skillet and coat with cooking spray. Heat over medium-low heat until hot.
9. Toast quesadillas, one at a time, just until cheese is melted, 1 to 2 minutes per side.
10. Cut into wedges.

Low mein

Low mein

12 ounces (340 g) fresh Chinese noodles or linguine
1 teaspoon Oriental sesame oil
1 Tablespoon (15 ml) vegetable oil
1 small onion, thinly sliced lengthwise
2 Tablespoons (30 ml) oyster sauce
8 ounces (230 g) ground turkey
1 pound (455 g) napa cabbage, thinly sliced crosswise
4 ounces (115 g) oyster mushrooms, thinly sliced
2 medium-size carrots (about 6 ounces / 170 g total) cut into matchstick strips
1/2 cup (120 ml) fat-free reduced-sodium chicken broth
2 Tablespoons (30 ml) reduced-sodium soy sauce

1. In a 5- to 6-liter pan, cook noodles in about 3 quarts (2.8 liters) boiling water until just tender to bite (3 to 5 minutes); or cook according to package directions. Drain well,
toss with sesame oil, and keep warm.

2. Heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add onion and oyster sauce; then crumble in turkey. Stir-fry until onion is soft and turkey is no longer pink (about 3 minutes). Add cabbage, mushrooms, carrots, and broth; cover and cook until carrots are just tender to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in soy sauce; add noodles and stir-fry until heated.

Makes 6 servings

Old World Sauerkraut Dinner

Old World Sauerkraut Dinner 

3 strips bacon, cut into small pieces
2 small potatoes, cubed
2 small apples, cored, cubed
2 pounds Polish sausage cut into pieces
3 teaspoons brown sugar
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons caraway seeds
2 (27 ounce) cans sauerkraut
1/2 cup water

Fry bacon and Polish sausage until crisp; drain. Add flour to drippings and
blend well. Stir in sauerkraut; mix well. Place sauerkraut mixture, bacon
and sausage pieces in crock pot. Add all other ingredients; stir together
thoroughly. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours.