Berry Cream Dessert

Berry Cream Dessert
Serves: 16
Source: Taste of Home

Ingredients:

1 package Strawberry Gelatin (3 ounces)
1 package Raspberry Gelatin (3 ounces)
2 cups boiling water
2 cups cold water
1 cup Strawberry yogurt (8 ounces)
1 cup Raspberry yogurt (8 ounces)
2 cups sliced fresh or frozen unsweetened strawberries
1 carton Frozen whipped topping, thawed (12 ounces)
Additional fresh strawberries

Instructions:

In a large bowl, dissolve strawberry and raspberry gelatin in boiling water. Stir in cold water and strawberry and raspberry yogurt until blended. Chill until syrupy, about 1 hour.

Fold in strawberries and whipped topping. Spoon into individual dishes. Chill until firm, about 4 hours. Serve with fresh berries if desired.

Yield: 16 servings.


When I was in high school, my best friend's mom used to make this light berry dessert...and I fell in love with it! Now I fix it for my family on special occasions. Yogurt gives it a deliciously tangy taste. -Deb Sandoval, Colorado Springs, Colorado

LEMON MERINGUE PIE

LEMON MERINGUE PIE

6-8 Servings

Prep: 30 min. + chilling Bake: 30 min. + cooling

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• 
  FILLING:
• 1-1/2 cups sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups water
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1/3 cup lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon extract
• 
  MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Directions

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. Pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. Beyond edge of pie plate; flute edges.
• Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
• For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
• In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 462 calories, 17 g fat (5 g saturated fat), 87 mg cholesterol, 275 mg sodium, 72 g carbohydrate, 1 g fiber, 5 g protein.

Spring Conserve

Spring Conserve
This is a Blue Book recipe

1 1/2 cups crushed pineapple
1 1/2 cups crushed strawberries
1 1/4 cups diced rhubarb
1 package powdered pectin
1 TBSP grated lemon peel
2 TBSP chopped candied ginger
2 TBSP lemon juice
6 cups sugar
1/2 cup chopped pecans
1/2 cup golden raisins

Combine pineapple, berries, rhubarb, powdered pectin, lemon peel and lemon juice in large sauce pot. Bring to a boil over medium high heat. As mixture thickens, stir frequently to prevent sticking. Add sugar, stirring until sugar dissolves. Return to a rolling boil. Boil hard 1 minute stirring constantly. Remove from heat. Stir in raisins and nuts. Ladle the hot conserve into hot prepared jars leaving 1/4 inch head space. Remove air bubbles, adjust two piece lids and process 15 minutes in boiling water caner.

I found some rhubarb. Been looking for some since I used my frozen supply.I want to make a gentleman a pie that comes into work all the time who's wife passed on two years ago. He was commenting about how much he loved the pie. A woman at church still had quite a bit of rhubarb, so she gave me some. I decided to make Bobby a pie and use the remainder to make us some conserve for Easter. The remainder I will can. This is really good with Easter ham, thought I'd share.

EASTER NESTS

EASTER NESTS

1 (7-ounce) jar marshmallow crème

1/4 cup creamy peanut butter

2 Tablespoons butter or margarine -- melted

1 (5-ounce) can chow mein noodles

1 cup pastel M&M's

Confectioners' sugar

Pastel peanut M&M's

In a mixing bowl, beat marshmallow crème, peanut butter and butter until

smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed

paper, form mixture by 1/3 cupfuls into 3-in. nests. Chill for 30 minutes. Dust

with confectioners' sugar. Place several peanut M&M's in each nest.

Serving Size: 9

Italian Easter Bread

Italian Easter Bread

3 cups flour all purpose
1/4 cup sugar
1 package yeast,( active dry )
1 teaspoon salt
2/3 cup milk (warm -120 - 13- degrees)
2 tablespoon butter softened
7 eggs
1/2 cup fruit (mixed candied chopped
1/4 cup almonds blanched and chopped
1/2 teaspoon anise seed

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and anise seed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6 - 8 minutes. Place in a greased bowl; turn once. cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (leave them uncooked); light rub with oil. Punch dough down.

Divide in half; roll each piece into a 24 inch rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubles, about 30 minutes. Bake at 350°F for 30 - 35 minutes or until golden brown. Remove from pan; cool on rack.

Easter Grass Slaw Recipe

Easter Grass Slaw Recipe


Chopped apple and shredded carrot add pretty color to this swift salad that uses packaged coleslaw mix to save time. A creamy dressing nicely coats the crunchy combination.

This recipe is:

Quick
    * 8 Servings
    * Prep/Total Time: 10 min.


Ingredients

    * 6 cups coleslaw mix
    * 2 large carrots, shredded
    * 1 medium sweet yellow pepper, chopped
    * 1 large apple, chopped
    * 3 green onions, sliced
    * 1/2 cup chopped celery
    * 1 cup mayonnaise
    * 1/2 cup sugar
    * 2 tablespoons cider vinegar
    * 1 teaspoon salt
    * 1/4 teaspoon pepper


Directions

    * In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.


Nutritional Analysis: One 1-cup (prepared with fat-free mayonnaise) equals 123 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 564 mg sodium, 29 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fruit.


Easter Grass Slaw published in Quick Cooking March/April 2003, p13

Beth Layman  :)

Cherry Soda Salad

Cherry Soda Salad

6-oz. Pkg. Cherry gelatin mix 2 15-oz. Cans Bing cherries, drained and juice reserved 16-oz. Can crushed pineapple, drained and juice reserved

12-oz. Can cola, chilled Optional: 1/2 c. Chopped walnuts Garnish: whipped topping Pour gelatin mix into a large bowl; set aside. Combine reserved cherry and pineapple juices in a small saucepan over medium heat; bring to a boil. Pour over gelatin. Stir constantly until gelatin is dissolved, about 3 minutes. Add chilled cola. Refrigerate for 20 minutes. Add cherries, pineapple and walnuts, if using. Pour into a 6-cup mold. Chill for at least 4 hours, preferably overnight. To serve, unmold gelatin onto serving plate. Garnish with whipped topping. Serves 12 to 15.

Easter Carrot Cake

Easter Carrot Cake
This is part of my online recipe files. It's a good cake, and its' from Nancy's Kitchen

2 c. sugar
1-1/2 c. vegetable oil
4 eggs
3 c. grated carrots (about 7)
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 c. chopped nuts
Cream Cheese Frosting (below)

In mixing bowl, combine sugar and
oil. Add eggs, one at a time, beating well. Mix in carrots. Combine in bowl
flour, baking soda, baking powder and cinnamon. Sift. Add flour mixture to
carrots mixture. Mix. Add nuts. Pour into greased and floured two round cake
pans. Bake in 325 degree oven for 45 minutes to 1 hour or until cake test done.

Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 c. soft margarine
1 (1 lb.) box powdered sugar
1 tsp. vanilla
Chopped nuts
sprinkled on top of frosted cake (optional)

Combine cream cheese,
margarine, powdered sugar and vanilla; mix well. Use to frost cooled cake.
Sprinkle chopped nuts over top for garnish.

Note: I make this cake the day before and place it in an airtight cake. Cover in the refrigerator.

Easter Peanut Butter Eggs

Easter Peanut Butter Eggs

2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips

Mix the eggs, salt, peanut butter, sugar and vanilla in order listed.
Form dough into egg shapes.
Melt the chocolate bar and the chocolate chips in a double boiler.
Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Easy Easter Praline Cookies

Easy Easter Praline Cookies
 
 Categories: Cookies, Easter, pralines
      Yield: 36 Servings
 
    1/2 c  Butter
  1 1/2 c  Packed brown sugar
      1 ea Egg
  1 1/2 c  Flour
      1 ts Vanilla
      1 c  Chopped pecans
 
Preheat oven to 350 degrees. Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand.
Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch.
Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden.

Laura

My Mother's Cocoons

My Mother's Cocoons


Yield: 48 Servings

Ingredients and directions for this recipe

1 c Butter (no substitute)

5 tb Sugar

2 c Sifted flour

2 tb Water

1 c Finely chopped nuts

1 ts Vanilla

Powdered sugar


Preheat oven to 350*. Cream butter and sugar well. Add flour, water, nuts and vanilla. Put in the refrigerator until cold (may leave overnight).
Roll dough into small cocoon shapes and place on an ungreased cookie sheet.

Bake for 20 minutes or until slightly browned. Remove from pan and roll in powdered sugar while hot.

Yield: 4 dozen.

Quinoa Broccoli Pilaf--Wichita Eagle

Quinoa Broccoli Pilaf--Wichita Eagle

1 cup quinoa

2 teaspoons olive oil

1/2medium onion, chopped

3 cloves garlic, minced

1 cup vegetable stock

1 1/4 cups water

1/3cup chopped dry-pack sun-dried tomatoes

2 tablespoons lemon juice

1 teaspoon dried basil leaves

1/4teaspoon salt

1/4teaspoon pepper

2 cups chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained

2 tablespoons minced fresh parsley

2 tablespoons freshly grated Parmesan cheese

2 tablespoons sliced or slivered almonds, toasted


Place quinoa in a fine mesh sieve and rinse well; set aside to drain. Heat olive oil in a 3-quart saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender.


Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil.


Stir in quinoa. Cover, reduce heat to low and simmer 10 to 15 minutes, or until thickened and most of the water is absorbed.


Increase heat to medium. Stir in broccoli. Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally. Spoon into serving bowl. Garnish with parsley, Parmesan and almonds. Makes 8 servings.

Zesty Potluck Pasta Salad

Zesty Potluck Pasta Salad
Serves: 14
Source: Betty Crocker

Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

Ingredients:


2 boxes Betty Crocker® Suddenly Salad® classic pasta salad mix
3 cups Green Giant® Select® frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Instructions:

1. Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.

2. Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.

3. Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Expert Tips:  Make it your own. Stir in cubed cheese, chopped red or green bell pepper or sliced ripe olives with the chicken.

Butter Bean Salad

Butter Bean Salad

Source: Grey Poupon Perk Up Your Picnic



1/4 cup Grey Poupon Hearty Spicy Brown Mustard

2 tablespoons olive oil

1 tablespoon lemon juice

1 can (15 ounces) butter beans, drained

1 red pepper, chopped

1/2 cup chopped red onions

1/3 cup chopped sun-dried tomatoes

1 6-ounce package boiled ham, chopped

2 tablespoons chopped cilantro


Preparation:


Mix mustard, oil and lemon juice until well blended.

Set aside.

Combine remaining ingredients in large bowl.

Add mustard mixture.

Toss to coat.

Cover.

Refrigerate at least 1 hour before serving.


Serves: Makes 8 servings

SPINACH CHEESE BAKE

SPINACH CHEESE BAKE 

6-8 Servings

Prep: 20 min. Bake: 45 min.

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 cups milk
• 8 ounces VELVEETA Pasteurized Prepared Cheese Product shredded
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 1-1/2 cups soft bread crumbs
• 3 eggs, lightly beaten
• 1/2 teaspoon garlic salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper

Directions

• In a medium saucepan over low heat, melt butter; blend in flour until smooth. Cook and stir for 1-2 minutes. Gradually stir in cheese until melted. Add spinach, bread crumbs, eggs and seasonings; mix well.
• Spoon into an ungreased 1-1/2-qt. Baking dish. Bake, uncovered, at 350° for 45-50 minutes or until lightly browned. Yield: 6-8 servings.

Hamburger Rice Dish

Hamburger Rice Dish



1 lb hamburger

1 can cream of mushroom soup

2 cups water

1 cup long grain rice, uncooked (I used brown rice)

1 envelope onion soup mix



Brown hamburger, drain. Add soup, water, rice, and onion soup mix. Cover and simmer for ~20 minutes. I threw in some frozen peas just before it was done.

Black Bean Lasagna Rolls

Black Bean Lasagna Rolls

8 lasagna noodles, uncooked
1 cup shredded reduced-fat Monterey Jack cheese
1 15 oz. container part-skim ricotta cheese
1 4.5 oz. can chopped green chiles , drained
1/2 tsp. chili powder
1/8 tsp. salt
2 cups drained, canned no-salt added black beans
cooking spray
1 15 oz. jar no-salt added salsa or homemade
fresh cilantro sprigs, optional

Cook lasagna noodles, according to package directions, omitting salt and fat; drain well.
Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture over one side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jellyroll fashion, beginning at narrow ends.
Place lasagna rolls, seam sides down, in an 11 x 7 x 11/ 2 inch baking dish coated with cooking spray. Cover and bake at 350°F for 25 minutes or until thoroughly heated.
To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired. Yields 8 servings.

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

~*Piper*~

Sweet Chicken Curry (Crockpot)

Sweet Chicken Curry (Crockpot)

Yield: Makes 4 servings

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 large green or red bell pepper, cut into 1-inch pieces
1 large onion, sliced
1 large tomato, seeded and chopped
1/2 cup prepared mango chutney
1/4 cup water
2 tablespoons cornstarch
1-1/2 teaspoons curry powder
Hot cooked rice

Preparation:
Slow Cooker Directions
1. Place chicken, bell pepper and onion in slow cooker. Top with tomato.
2. Mix chutney, water, cornstarch and curry powder in small bowl. Pour over
chicken.
3.Cover; cook on LOW 3-1/2 to 4-1/2 hours or until chicken is tender.
Serve over rice.

Recipe source: All Crockpot One Dish Delicacies Recipes yahoo group, submitted by angel kisses

PEG’S NOTE:

I made my own mango chutney….

Here is the link to the recipe I used. I only made half of the recipe because I didn’t know how it would turn out, but it turned out great!

Mango Chutney:

http://simplyrecipes.com/recipes/homemade_mango_chutney/

We had this for dinner tonight and it was soooo good! I made my own mango chutney (I posted the link for that recipe at the end). A little tiny jar of mango chutney was so expensive that I decided to make my own.....it probably didn't save me any money but it made more and I just had fun making it!! ....but it was so worth it!

Enjoy!

hugs,peg

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GREEN BEANS AND NEW POTATOES

   GREEN BEANS AND NEW POTATOES

• 2 pounds fresh green beans, washed and snapped
• 1/2 pound salt pork
• 1 teaspoon salt
• 6 or 7 medium new potatoes (red skin potatoes)

In a heavy Dutch oven, combine the beans, salt and salt pork with enough water to cover. Over medium-high heat, bring beans to a boil and cover. Reduce heat to low and cook for 1 hour.

Then, add the potatoes, cover, and cook for an additional 45 minutes. Remove lid, and cook over low heat until the liquid is substantially reduced and beans are very tender. Do not let the potatoes cook to pieces. (You can remove them if it becomes necessary, keep them warm and put them back in when the beans are done.) Makes 6 or 7 servings.

SPINACH SUPREME RECIPE

SPINACH SUPREME RECIPE

4-6 Servings

Prep: 10 min. Bake: 25 min.

Ingredients

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/2 cup grated Parmesan cheese

Directions

• In a large bowl, combine all of the ingredients. Transfer to a greased 11-in. X 7-in. Baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly. Yield: 4-6 servings.

My Grandmother's Brisket

My Grandmother's Brisket

Yield: 1 Servings

Ingredients and directions for this recipe

Oil (I use olive but basic Wesson oil good, too)

4 lb Piece first-cut brisket (I think any piece is fine), cut in 2-3sections to fit in your pot if necessary

6 lg Onions roughly chopped

2 Stalks Celery; roughly chopped (up to 3)

Salt; pepper & paprika to taste

Potatoes cut in approx 2"cubes (or whatever you like)


Heat the oil till quite hot but not smoking. Sear all sides brisket (in batches if necessary) till browned. Remove meat. Add half of the onions and celery to pot, stir once or twice & sprinkle with seasoning. Return meat;  add remaining onions and celery sprinkle with seasoning. Cover pot, turn to med-low and simmer 3-4 hours. Stir halfway through so onions/celery on top moved to bottom and onions/celery from bottom moved to top. And check from time to time to ensure onions aren't burning and sticking to bottom of pot. Add potatoes for last 30 minutes.
It's ready when the meat is easily torn apart with 2 forks.

Pork Chops with Blueberry Sauce

Pork Chops with Blueberry Sauce

4 boneless pork chops, 1/2 inch thick, halved crosswise, seasoned with salt and pepper, 1 lb
2 T. extra virgin olive oil
1 T. minced shallots
1/4 cup dry red wine
1 cup fresh or frozen blueberries
1/2 cup low sodium beef broth
1 T. balsamic vinegar
1 T. brown sugar
1 T. unsalted butter
Salt and pepper to taste
Chopped fresh parsley leaves
Lemon wedges

Sauté pork chops in oil in large sauté pan over medium high heat for 2 minutes
per side. Transfer chops to a plate and keep warm; return pan to burner. Add
shallot and sauté 30 seconds, stirring constantly. Deglaze with wine and simmer
until nearly evaporated. Stir in blueberries, broth, vinegar, and brown sugar;
bring to a boil, reduce heat to medium and simmer until blueberries begin to
burst and sauce thickens. 2 to 3 minutes. Off heat, stir in butter and season
with salt and pepper. To serve, place a mound of sweet potatoes (recipe
follows), on each plate. spoon some sauce over the potatoes then top with pork
chops. Garnish with parsley and lemons.
Serves 4

Mashed Sweet Potatoes:
2 lbs. sweet potatoes, peeled, diced, 7 cups
3 T. unsalted butter
Juice of 1/2 lemon
Salt and pepper to taste

Bring a pot of salted water to a boil. Add sweet potatoes and cook until tender,
10 to 12 minutes. Drain, return potatoes to pot and dry briefly over medium
heat, stirring constantly. Mash with butter and lemon juice using a potato
masher or electric mixer. Season with salt and pepper
Source: Cuisine Tonight

Recipe source: Recipe Favorites yahoo group, submitted by Lynnda.

PEG’S NOTE

: I added some milk to the mashed sweet potatoes while mashing them.

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SPICY SPAM KABOBS

SPICY SPAM KABOBS
Serving Size : 4


1/4 c Lemon juice

3 tb Minced onion

1 tb Olive oil

1 t Dried leaf thyme

1 Garlic clove, minced

1/2 t Whole oregano leaves

1/4 t Red pepper flakes

16 Pea pods

1 cn Pineapple chunks packed in -light juice, drained (8 oz)

1 cn SPAM Luncheon Meat, cut into-24 cubes (12 oz)

1 Red bell pepper, cut into -1´´ pieces
4 c Hot cooked rice


Combine first 7 ingredients in 9x12´´ dish. Wrap pea pods around pineapple chunks. Alternately thread SPAM cubes, pineapple chunks, and bell pepper pieces on eight skewers. Place in dish with marinade.
Cover and marinade 2 hours, turning occasionally. Grill kabobs over medium-hot coals 10 minutes, turning occasionally. Or, broil 5´´ from heat source 8-10 minutes, turning occasionally. Serve with hot cooked rice.

Ramen Slinger

Ramen Slinger

Published by St. Louis Post-Dispatch, 5/6/2011


1 to 2 servings


1 (3-ounce) packet ramen noodles, preferably beef flavor

2 eggs

1 (12-ounce) can chili (see note)

1 cup shredded Cheddar cheese

1 cup chopped white onion

Hot sauce, optional


1. Bring 2 cups of water to a boil in a large skillet over medium-high heat. Add noodles and cook for 2 minutes, stirring frequently. Stir in flavor packet.


2. One at a time, crack each egg into a cup and slide the eggs into the pan, on top of the noodles. Cook, basting with the cooking water,until eggs reach the desired doneness, flipping the eggs if desired.


3. Pour in chili, reduce the heat to medium-low, and stir gently to keep eggs intact. Cook for 2 minutes or until chili is heated through.


4. Transfer to one or two plates; top with cheese and onion. Pass hot sauce at the table.


Per serving (based on 2, made with turkey chili with no beans): 655 calories; 33g fat; 17g saturated fat; 330mg cholesterol; 42g protein;47g carbohydrate; 8g sugar; 4g fiber; 2,160mg sodium; 535mg calcium.
Recipe by Bill Mueller of west St. Louis County

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

2 cups uncooked quinoa
3 cups low-sodium chicken broth
3 Tbs. extra-virgin olive oil
1 lemon, zested and juiced (about 1 tsp. zest & 2 Tbs. juice)
1/2 Tbs. parsley, chopped
1 Tbs. shallots, minced
1 tsp. sherry vinegar
1/2 tsp. salt (or more to taste)
1 cup (about 10oz) grape tomatoes, halved
1/2 English cucumber (seedless), chopped
1 cup pitted kalamata olives, chopped
12oz roasted red peppers, chopped (strained of liquid)
1/4 cup feta cheese, crumbled (optional)
Fresh-ground pepper, to taste


1. Rinse quinoa under cold water until water runs clear (don't skip this step, quinoa has a bitter outer layer that you need to rinse off). Place quinoa and broth in medium saucepan and bring to boil. Once boiling, cover and reduce heat. Simmer 15 minutes, or until liquid absorbs into quinoa. Fluff quinoa with a fork. Transfer to a medium bowl and cool to room temperature.


2. Combine olive oil through salt in a large bowl and whisk until well combined. Add in quinoa, tomatoes, cucumber, olives and peppers; toss to combine. Add in feta, if using. Can be made up to 2 days in advance and refrigerated in an airtight container.

Orange Brunch Muffins

Orange Brunch Muffins
Yields: 18 muffins

3 cups all-purpose baking mix
3/4 cup all-purpose flour
2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange peel
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
1/2 cup macadamia nuts or walnuts

PREHEAT oven to 375º F. Grease or paper-line 18 muffin cups.

COMBINE baking mix, flour and sugar in large bowl. Add eggs, yogurt, juice and orange peel; stir just until blended. Stir in 1 1/3 cups morsels. Spoon into prepared muffin cups, filling 3/4 full. Sprinkle with nuts.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool slightly.

MICROWAVE remaining 1/3 cup morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 1 minute; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.

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

Pecan Lemon Muffins

Pecan Lemon Muffins

2 cups flour
2/3 cup sugar
4 teaspoons lemon peel, grated
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chilled unsalted butter, cut into pieces
3/4 cup sour cream
2 large eggs
1/2 cup pecans, toasted, chopped

Preheat oven to 400 degrees F. Line muffin cups with paper liners.

Mix first 6 ingredients in medium bowl to blend. Mix in sour cream and eggs. Mix in chopped pecans.

Divide batter among prepared cups. Bake until tester inserted into center of muffins comes out clean and tops are golden brown, about 25 minutes. Turn out onto rack and cool.

Serves/Makes: 12

CHERRY BLOSSOM MUFFINS

 

CHERRY BLOSSOM MUFFINS

1 slightly beaten egg
2/3 c. orange juice
2 tbsp. sugar
2 tbsp. cooking oil
2 c. packaged biscuit mix
1/2 c. chopped pecans
1/2 c. cherry preserves
Spicy Topping

In mixing bowl, combine egg, orange juice, sugar and oil. Add biscuit mix; beat vigorously 30 seconds. Stir in nuts. Grease 12 muffin pans or line with paper bake cups. Fill muffin pans 1/3 full. Top each with 2 teaspoons cherry preserves. Cover with remaining muffin batter until 2/3 full. Sprinkle with Spicy Topping.

SPICY TOPPING:
1/4 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. ground nutmeg
1 tbsp. butter
Combine sugar, flour and ground nutmeg in butter until crumbly. Bake muffins in 400 degree oven for 20-25 minutes. Makes 12.

　

Recipe source: The Apple Dumpling Gang, submitted by Lucky Sandon.

BLUEBERRY BUTTERMILK MUFFINS

BLUEBERRY BUTTERMILK MUFFINS

2 c. all-purpose flour

1/2 c. sugar

2 1/4 tsp. baking powder

1 tsp. salt

1/4 tsp. soda

1 egg, slightly beaten

1 c. buttermilk

1/4 c. melted butter

1 c. blueberries

Combine dry ingredients in a mixing bowl. Set aside. Combine eggs, buttermilk and

butter. Mix well. Make a well in center of dry ingredients. Pour in liquid ingredients.

Stir just until moistened. Fold in blueberries. Fill greased muffin pans 2/3 full.

Bake at 425 degrees for 20 to 25 minutes. Remove from pan immediately. Makes 1 1/2

Dozen.

Pecan-Oat Muffins

Pecan-Oat Muffins

1 cup oat bran
2/3 cups rolled oats
1/3 cup whole wheat flour
1/3 cup unbleached flour
3 TB chopped pecans
3 TB raisins
1 TB baking powder
1/4 cup egg substitute
1 1/4 cup buttermilk
1/4 cup maple syrup
1 TB canola oil
1 1/2 tsp vanilla extract

In a large bowl. mix oat bran, oats, flours, pecans, raisins and baking powder. In a medium sized bowl, whisk the 5 remaining items. Pour liquid ingredients over dry ones. Mix until just combined, 10-15 strokes.

Lightly coat 12 muffin cups with no-stick spray. Spoon the batter into the cups. Bake at 400 degrees F until the tops are lightly golden and rounded, about 20 minutes.

Do not use Instant or quick cooking oat meal, works best with rolled oats. May use self-rising flour in place of the unbleached and delete the baking powder.

Make 12 muffins-- in a muffin: 120 calories, 3.5 g fat (24% calories from
fat).

Source: Lose weight Naturally Cookbook, 1991
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Pizza Dip

Pizza Dip

1 tsp oregano
1 8 oz cream cheese
1/2 cup pepperoni, slices
1/4 c green onions, chopped
1/2 cup sour cream
1/2 cup pizza sauce
1/4 cup bell peppers, chopped
1/4 cup mozzarella, grated

Mix ingredients together.
Bake at 350 degrees for 10-15 minutes.
Sprinkle mozzarella over and heat onions 5 minutes more to melt cheese.
Serve with Melba toast, crackers, chips and etc.

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Spicy Sweet Potato-Bean Burrito

Spicy Sweet Potato-Bean Burrito

1 tsp. olive, canola oil
1 large onion,finely chopped
3 or 4 cloves garlic, minced
6 cups cooked beans (kidney or garbanzo)
2 cups water or bean-cooking liquid
2 to 3 Tbs. chili powder
2 to 4 tsp. prepared yellow mustard
2 tsp. ground cumin
2 to 3 Tbs. soy sauce
8 10" soft whole-wheat tortillas
4 cups mashed cooked sweet potatoes
3 green onions, finely chopped
thinly sliced avocado
salsa to garnish

Heat oil in a 4-quart saucepan over medium heat. Saute onion in oil until transparent. Add garlic and stir. Add beans, water, chili powder, mustard cumin.

2. Bring mixture to a boil over medium-high heat. Cover. Reduce heat to low. Simmer until beans are very very soft, about 10 to 15 minutes. Stir in soy sauce.

3. Mash beans in the pot with a potato masher or large slotted spoon. Simmer, uncovered, over medium-low heat to cook away any excess liquid, about 25 minutes. Taste and add more seasoning if desired.

4. Preheat oven to 375. spread about 2/3 cups bean mixture down the middle of a tortilla and top with 1/2 cup mashed sweet potatoes. Sprinkle with 1/8 green onions. Roll up burrito, folding edges in from two sides to cover filling.

5. Repeat with remaining tortillas, bean mixture, sweet potato and onions. Place burritos seam side down on a baking sheet that has been sprayed with vegetable cooking spray. Bake for 10 to 15 minutes or until burritos are crisp.

6. Sprinkle burritos with avocado, salsa as desired.

Serves: 8

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Buttermilk Corn Bread

Buttermilk Corn Bread
Servings: 12

* 2 cup yellow cornmeal
* 1 cup all purpose flour, sifted
* 1/3 cup sugar
* 1 Tbs. baking powder
* 3/4 tsp. salt (necessary)
* 1/2 tsp. baking soda
* 1/2 cup unsalted butter, chilled, cut into small pieces
* 1-1/2 cups buttermilk
* 1 tsp. vanilla extract
* 3 large egg

Preheat oven to 400° F. Butter bottom and sides of a 10-0/1 inches cast iron skillet or 9 x 9 inches baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.

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Everything Jambalaya

Everything Jambalaya

1 cup enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless chicken (white or dark)
1/2 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
2 tablespoons (several drops) cayenne pepper sauce
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1 (14-ounce) can or paper container chicken stock or broth
1 teaspoon cumin
1 rounded teaspoon dark chili powder
1 teaspoon Old Bay or poultry seasoning
1 teaspoon Worcestershire sauce
3/4 pound medium shrimp, raw, deveined and peeled (ask for easy peel at
fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

Cook rice to package directions.
Place a large, deep skillet over medium high heat.
Add oil and butter to the pan.
Cube chicken and place in hot oil and butter.
Brown chicken 3 minutes, add sausage, and cook 2 minutes more.
Add onion, celery, pepper, bay and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and
cook 1 or 2 minutes more.
Stir in tomatoes and broth and season with cumin, chili,
poultry seasoning, and Worcestershire.
Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm.
Remove the pot from the heat and place on a trivet.
Ladle jambalaya into shallow bowls.
Using an ice cream scoop, place a scoop of rice in the center of
the bowl's full of jambalaya.
Sprinkle dishes with salt, pepper, chopped scallions, and
thyme leaves.

Serves 4

Weight Watchers Everything Salad

Weight Watchers Everything Salad

POINTS® Value | 4

Servings | 4

1 sprays cooking spray
1 cup canned chickpeas, rinsed and drained
1 tsp. ground cumin, or Adobo seasoning
4 TB balsamic vinegar
1/2 TB fresh parsley, chopped
1/2 TB fresh basil, chopped
1/2 TB fresh mint leaves, chopped
1/2 TB fresh cilantro, chopped
2 tsp. olive oil
2 cup broccoli, florets
2 cup cauliflower, florets
1 cup carrots, chopped or shredded
1 cup (1/2 breast) cooked boneless, skinless chicken breast,
cubed or shredded
1/2 cup Cheddar cheese, shredded 1 cup romaine lettuce
8 TB fat-free salad dressing, except Italian

Preheat oven to 400º F.
Coat a large baking sheet with cooking spray.
In a medium bowl, combine chickpeas and Adobo seasoning and
toss to coat.
Transfer chickpeas to prepared baking sheet and bake, shaking
pan every 5 minutes to promote even cooking, for 20 minutes.
Remove from oven, coat with cooking spray add bake until chickpeas
are golden brown, about 10 minutes more.
In a large bowl, whisk together vinegar, fresh herbs and oil.
Add broccoli, cauliflower, carrots, chicken and cheese and toss
to coat.
Divide lettuce among four plates.
Top each serving with 1/4 each vegetable-chicken mixture and chickpea
'croutons.'
Drizzle each salad with 2 tablespoons of dressing.

Source : The Recipe-Riot mailer on Cooking-Lists.com