Pork Chop Recipe with Orange Marmalade Sauce

Pork Chop Recipe with Orange Marmalade Sauce 


4 to 6 pork chops
1/2 cup orange juice
2 tablespoons marmalade
2 tablespoons brown sugar
1 tablespoons white vinegar

Brown the pork chops in a hot skillet.

Mix the remaining ingredients together and pour over the browned chops. Cover the skillet and simmer for 45 minutes, stirring occasionally until the chops are cooked and the sauce is thickened.

jackie austin

Vegetable Fish Dinner Recipe

Vegetable Fish Dinner Recipe

My family loves fish and when I plan to serve it, I always fix it in the microwave. It doesn't dry out and is a lot better then frying. This one dish meal is so delicious and will become a favorite of your family as well.--Paula Marchesi, Lenhartsville, Pennsylvania

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

2 orange roughy fillets (6 ounces each)
2 tablespoons minced chives
2 teaspoons minced fresh thyme
1 medium lime, thinly sliced
3 cups frozen Italian vegetables, thawed
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Place fish fillets in an 8-in. square microwave-safe dish.
Sprinkle with chives and thyme. Top with lime and vegetables. Drizzle with butter; sprinkle with salt and pepper.
Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork and vegetables are heated through. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 fillet with 1-1/2 cups vegetables equals 247 calories, 5 g fat (2 g saturated fat), 112 mg cholesterol, 517 mg sodium, 16 g carbohydrate, 6 g fiber, 31 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.

Originally published as Vegetable Fish Dinner in Simple & Delicious July/August 2008, p17

Beth Layman :)

Crispy Fish Sticks

Crispy Fish Sticks 

2 - large eggs
1/4 - cup milk
1 - cup panko bread crumbs
1 - cup all-purpose flour
1 lb cod fillets, sole or tilapia cut into 1/2-inch thick sticks
salt ground pepper, to taste
1/4 cup olive oil

In a shallow dish, beat together the eggs and milk and set aside. Pour the bread crumbs and flour onto two separate plates. Sprinkle fish sticks with salt and pepper.


Dredge fish sticks in flour and dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere.


Place each fish stick on a wire rack when coated. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.


Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish.


Wipe out pan and repeat with remaining oil and fish. Serve fish sticks, hot or at room temperature, with tartar sauce.


Baking Method:


Preheat the oven to 400 degrees. Spray your baking pan with cooking spray. Place the pieces of fish on the baking pan and spread them out so they aren't touching. Bake until lightly browned, about 15 - 20 minutes, turning the fish sticks halfway through.

Cornmeal-Crusted Catfish Rolls

Cornmeal-Crusted Catfish Rolls

Source:  Better Homes and Gardens

A tangy mixture of mayo, ketchup, and Cajun seasoning spices up to these quick and easy mini sandwiches.

Servings: 4

Total Time: 30 mins

• 1 1/2  pounds catfish fillets
• 1/4  cup cornmeal
• 2   teaspoons Cajun or blackening seasoning
• 1/4  cup vegetable oil
• 2   baby sweet peppers or 1/4 of a large sweet pepper
• 1   stalk celery
• 1/4  of a small red or sweet onion (optional)
• 1/3  cup mayonnaise
• 1   tablespoon ketchup
• 1/4 - 1/2  teaspoon bottled hot pepper sauce (optional)
• 8   cocktail-size rolls, split and toasted

directions

1.

Rinse fish; pat dry. Cut in 8 pieces. In shallow dish combine cornmeal and 1-1/2 teaspoons of Cajun seasoning; coat fish with cornmeal mixture.

2.

In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10 minutes or until browned and fish flakes when tested with fork.

3.

Meanwhile, thinly slice peppers, celery, and onion and combine in medium bowl. In small bowl combine mayonnaise, ketchup, remaining 1/2 teaspoon Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture to pepper-celery mixture. Spread some of remaining mayonnaise mixture on cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture and roll tops. Pass any remaining mayonnaise mixture. Makes 4 servings.

~~~~~

Rhonda in Missouri

Fantastic Fish Tacos Recipe

Fantastic Fish Tacos Recipe

Searching for a lighter substitute to traditional fried fish tacos, I came up with this entree. It's been a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings
Ingredients

      1/2 cup fat-free mayonnaise
      1 tablespoon lime juice
      2 teaspoons fat-free milk
      1/3 cup dry bread crumbs
      2 tablespoons salt-free lemon-pepper seasoning
     1 egg
      1 teaspoon water
      1 pound mahi mahi or cod fillets, cut into 1-inch strips
      4 corn tortillas (6 inches), warmed

      TOPPINGS:
      1 cup coleslaw mix
     2 medium tomatoes, chopped
      1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
      1 tablespoon minced fresh cilantro

Directions

    For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
    In a shallow bowl, mix bread crumbs and lemon-pepper. In another shallow bowl, whisk egg and water. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
    Place a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 2-4 minutes on each side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce. Yield: 4 servings.

Nutritional Facts

1 taco equals 314 calories, 10 g fat (4 g saturated fat), 99 mg cholesterol, 659 mg sodium, 32 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Originally published as Fantastic Fish Tacos in Simple & Delicious July/August 2006, p52

 

 Beth Layman

Oven-Fried Fish Nuggets Recipe

Oven-Fried Fish Nuggets Recipe

My husband and I love fresh, fried fish, but we're both trying to cut back on fats. I made up this recipe and it was a huge hit. He tells me that he likes it as much as deep-fried fish, and that's saying a lot! —LaDonna Reed, Ponca City, Oklahoma

Healthy
Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

    1/3 cup seasoned bread crumbs
    1/3 cup crushed cornflakes
    3 tablespoons grated Parmesan cheese
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1-1/2 pounds cod fillets, cut into 1-inch cubes
    Butter-flavored cooking spray

Directions

    In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.
    Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts

1 serving equals 171 calories, 2 g fat (1 g saturated fat), 66 mg cholesterol, 415 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Originally published as Oven-Fried Fish Nuggets in Light & Tasty February/March 2007, p13

 

 Beth Layman

Golden Beer Bread

Golden Beer Bread

Saute:

1/4 cup diced onion

1/4 cup diced jalapeno

1 T. olive oil

1 T. minced garlic

Whisk:

3 cups flour

1 T. sugar

2 t. salt

2 t. baking powder

1/4 t. black pepper

1 bottle Mexican beer, such as dos Equis amber, 12 oz.

1 cup shredded pepper jack cheese

2 T. unsalted butter, melted, divided

Preheat oven to 375. Coat a 9 x 5 inch loaf pan with cooking spray. Saute onion and jalapeno in oil in skillet over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute. Set aside. Whisk together flour, sugar, salt, baking powder, and pepper in large bowl, then form a well in center. Add sautéed vegetables, beer and cheese to well; stir until mixed. Batter will be thick. Transfer dough to prepared pan; smooth top with spatula. Brush 1 T. butter over dough and bake 35 minutes. Brush loaf top with remaining butter; bake until toothpick inserted in center comes out clean,a bout 30 minutes more. Cool bread in pan 5 minutes. transfer loaf to wire rack to cool completely, 1 to 2 hours. Makes 1 loaf.

Source: Cuisine Holiday Menus

Rich's Chicken Salad Amandine With Frozen Fruit Salad

Rich's Chicken Salad Amandine With Frozen Fruit Salad
Rich's department store and its Magnolia Room restaurant are no more, but here are two of the recipes that made it famous. For other tastes from the beloved department store, see the separate recipe listings for Rich's Bakeshop Coconut Cake, Rich's Cheese Straws, Brownie Bottom Bourbon Pie, Chicken Pie, Nut Poundcake and Pecan Cream Torte.

Hands on time: 15 minutes Total time: 15 minutes Serves: 12

Ingredients:
FOR THE CHICKEN SALAD:

3 1/2 pounds chicken breasts
Salt to taste
6 ribs celery, diced
1/2 cup pickle relish
1 1/2 teaspoons ground white pepper
2 cups mayonnaise
1/2 cup sliced toasted almonds

FOR THE FROZEN FRUIT SALAD:

8 ounces cream cheese
1/2 cup confectioners' sugar
1/3 cup mayonnaise
2 teaspoons vanilla extract
1 (8 3/4-ounce) can sliced peaches, well-drained
1/2 cup maraschino cherry halves, well-drained
1 (30-ounce) can fruit cocktail, well-drained
1 (6 1/2-ounce) can crushed pineapple, well-drained

2 cups miniature marshmallows 

1/2 cup whipping cream, whipped

A few drops food coloring (optional)
Instructions:
For chicken salad:
Boil chicken breasts in lightly salted water until meat is tender. Reserve stock for future use. Let chicken cool. Separate meat from bones and skin; leave chicken in medium-size strips. Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into mayonnaise mixture. Cover and refrigerate until serving. Garnish with almond slices.

For fruit salad:
Put cream cheese in mixer. Add confectioners' sugar and blend in mayonnaise. Add vanilla extract. Fold in fruit and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring, if desired. Ladle into large paper souffle cups or muffin liners. Freeze immediately. Defrost 15 minutes before serving. Do not allow to get soft. Remove souffle cups or muffin liners before serving.
Notes:
This recipe calls for 3 hours of freezing time.

White Bean Salad With Roasted Red Pepper and Fennel

White Bean Salad With Roasted Red Pepper and Fennel
Published by St. Louis Post-Dispatch, 5/9/2011

Serves 4

1 (15-ounce) can Great Northern white beans, drained and rinsed
1 cup diced roasted red pepper
1/2 cup diced fennel
12 medium leaves fresh basil, cut into slivers (about 1/4 cup)
2 tablespoons minced green onions
2 tablespoons finely chopped parsley
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon sea or kosher salt
1/2 teaspoon freshly ground black pepper

1. Mix together beans, roasted red pepper, fennel, basil, green onions and parsley in a medium bowl.

2. Whisk together olive oil, lemon juice, garlic, salt and black pepper in a small bowl. Pour over the beans, and toss to combine. Let stand 5 to 10 minutes; toss again briefly before serving.

Hot Wakame Tea Salad

Hot Wakame Tea Salad 
Albuquerque Weekly Alibi

Cooking with tea goes better with loose-leaf teas rather than the ground-up and powdery tea-bagged versions. It only takes a little tea to brew up a great dish.
Makes about 2 cups of salad

Ingredients:

Wakame salad:
1 tablespoon dry Dragon Well tea leaves
1 teaspoon peeled, grated fresh ginger
1/4 cup mirin (cooking rice wine)
1 teaspoon soy sauce
1 cup loosely packed dry wakame seaweed, broken into 1-inch pieces

Salad dressing:
1 teaspoon mirin
1 teaspoon toasted sesame oil
1 teaspoon rice wine vinegar (or Chinese black vinegar, or balsamic for a more robust dressing)
2 tablespoons reserved seaweed broth
1 tablespoon reserved tea leaves
Instructions:

1) In a one-quart saucepan, bring 2 cups of water to a boil. Immediately take off of the heat and immerse the dry tea leaves to steep for 15 to 20 minutes.

2) Strain the leaves thoroughly, pressing them to extract as much liquid as possible, and pour the brewed tea back into the saucepan. Put the leaves between two sheets of paper towels, and set aside.

3) Reheat the liquid to simmer, add ginger, mirin and soy sauce. Take off heat, add the dry seaweed and cover. Let stand until the seaweed is fully reconstituted: It should be tender but not mushy.

4) Strain, reserving the seaweed broth and solids separately. Remove seaweed leaves from tough stems, and discard stems. Julienne seaweed leaves into 1/4-inch wide strips and put in a medium-sized salad bowl.

Blueberry Corn Bread

Blueberry Corn Bread
Detroit News, June 16, 2011

Cornbread is a favorite all year long but the addition of blueberries makes it suitable for dessert or a side to a fruit salad. From "Edible, A Celebration of Local Foods," by Tracey Ryder & Carole Topalian. Since the corn bread is not too sweet, it allows the burst of blueberry goodness to shine through.

a.. 1 cup yellow cornmeal
b.. 1 cup all-purpose flour
c.. 1/2 cup granulated sugar
d.. 3 teaspoons baking powder
e.. 1/4 teaspoon kosher salt
f.. 1 cup whole milk
g.. 1 large egg, lightly beaten
h.. 4 tablespoons butter, melted
i.. 1 teaspoon pure vanilla extract
j.. 1 pint (2 cups) fresh blueberries
k.. Honey Butter, optional
l.. 2 teaspoons melted butter
m.. 1/4 cup liquid honey

Make the corn bread: Preheat the oven to 400 degrees. Grease an 8-inch-square baking pan; set aside. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt; set aside.

In a medium bowl, whisk together the milk, egg, butter and vanilla. Add the liquid ingredients and stir with a rubber spatula until just combined. Gently fold in the blueberries.

Pour the mixture into the prepared pan. Bake until the corn bread is lightly browned and firm to the touch and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pan on a cooling rack. Makes 16 servings.

Make the honey butter, if using: Whisk together the butter and honey in a small bowl. Brush all or some of the mixture onto the corn bread about 10 minutes after it is removed from the oven. Serve warm or at room temperature.

Quick and Easy Taco Rice Skillet Meal

Quick and Easy Taco Rice Skillet Meal

Source: T.H., Lufkin via The Nacogdoches Daily Sentinel
*
Servings: 4

1 lb. lean ground beef
2 C. water
1 pkg. taco seasoning mix
2 C. Minute Rice
1 C. shredded Cheddar cheese
1/4 tsp. pepper

Toppings:

coarsely crushed tortilla chips
shredded lettuce
chopped tomato
sour cream

Brown meat in large skillet over medium-high heat.
Drain.
Add water and seasoning mix to skillet.
Stir.
Bring to boil.
Stir in rice.
Sprinkle with cheese, cover.
Cook on low heat for 5 minutes.

Top as desired with the tortilla chips, lettuce, tomatoes, and sour cream.

Grands!® Baked Sugar Doughnuts

Grands!® Baked Sugar Doughnuts
Delicious doughnuts baked from Pillsbury® biscuits!

Prep time 10 min total time 30 min ingredients 4
Servings 8

Ingredients

1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits

3/4 cup sugar
3/4 teaspoon ground cinnamon
1/3 cup butter or margarine, melted

Steps

1 Place biscuits on cutting board. With 1 1/4-inch round biscuit cutter,cut hole in center of each.

2 In bowl, mix sugar and cinnamon. Dip all sides of biscuits and centers into butter; shake off excess butter. Coat with cinnamon-sugar. Place on ungreased large cookie sheet.

3 Bake at 350°F 14 to 18 minutes or until golden brown.

To reheat, place 1 doughnut at a time on microwavable plate. Microwave uncovered on Medium (50%) 10 to 20 seconds or just until warm.

Hawaiian Meatloaf

Hawaiian Meatloaf 


1 1/2 lb. ground hamburger
1 small piece ham
1 small can crushed pineapple
1 tsp. Minute tapioca
1 tsp. salt
1 tsp. pepper

Cut ham into small pieces. Mix all ingredients with ground hamburger. Form a loaf with meat mixture. Wrap meat in foil with opening at the top, place meat in pan and bake one half hour in 350 degrees oven. Unwrap top part of foil and bake an additional 15 minutes. Slice meatloaf before serving.

jackie austin

Dark Chocolate Almond Joy Cookies

Dark Chocolate Almond Joy Cookies 

makes about 2 dozen

6 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 1/3 cups sugar
2 teaspoons vanilla extract
1/2 cup chopped almonds
1 cup sweetened, flaked coconut

Whisk flour, baking powder, and salt in a bowl. Set it aside.

In a small bowl, microwave the chopped chocolate and butter for 1 minute at high power. Stir and continue to microwave at 15 second intervals until the mixture has melted. Be careful not to burn your chocolate.

In a large bowl, beat eggs with sugar and vanilla until well blended, about 3 minutes. Stir in melted chocolate mixture. Scrape down the sides of the bowl to mix well. Stir in flour mixture. The dough will be thick. Add chopped almonds and coconut and stir to incorporate.

Cover the dough and refrigerate it for 30 minutes. This will allow it to firm up and rest, for a chewier cookie center.

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside. Shape the dough into balls roughly 2 tablespoons in size. Roll them between your palms and flatten them slightly with your fingertips. Space two inches apart on the baking sheet and bake for 8-10 minutes, until they’ve puffed and begun to look dry and cracked on top. Remove to cool on a wire rack.

jackie austin 

Skillet Beef and Potatoes Recipe

Skillet Beef and Potatoes Recipe

Unpeeled potato slices, which are precooked in the microwave, speed up the cooking time for this meal. Fresh rosemary adds a nice flavor to this skillet dish.

Quick

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

3 medium potatoes, halved and cut into 1/4-inch slices
1/3 cup water
1/2 teaspoon salt
1 pound beef top sirloin steak, cut into thin strips
2 teaspoons garlic pepper blend
1/2 cup chopped onion
3 tablespoons olive oil, divided
1-1/2 teaspoons minced fresh rosemary

Directions

Place potatoes, water and salt in a microwave-safe dish. Cover and microwave on high for 6-10 minutes or until potatoes are tender; drain.
Season beef with pepper blend. In a large skillet, stir-fry beef and onion in 2 tablespoons oil for 5 minutes or until beef is no longer pink. Meanwhile, in another skillet, stir-fry potatoes in remaining oil for 5 minutes or until browned. Stir in beef mixture.

Sprinkle with rosemary. Yield: 4 servings.

Nutritional Facts

1-1/2 cups equals 320 calories, 16 g fat (4 g saturated fat), 63 mg cholesterol, 487 mg sodium, 20 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Skillet Beef and Potatoes in Weeknight Cooking Made Easy Annual 2005, p58

Beth Layman :)

Macadamia Nut Brittle

Macadamia Nut Brittle

Mrs. Fields Cookie Book

1 1/2 cups (9 oz.) whole macadamia nuts
6 T salted butter
1 cup white sugar
1/4 cup water
1/4 tsp. baking soda
1 tsp. pure vanilla extract

Lightly grease a 9x13 inch glass baking dish. Equally distribute macadamia nuts over bottom of dish; set aside. In a heavy 2-qt. saucepan, combine butter, sugar and water. Place over medium heat and stir with a wooden spoon until sugar dissolves. Let pan stand covered for 2 minutes. Uncover pan and increase heat to high. Continue cooking without stirring until mixture begins to turn golden brown. Quickly remove from heat; stir in baking soda and vanilla extract. Pour immediately over macadamia nuts in prepared baking dish. Spread with a wooden spoon. Cool to room temperature. Break into irregular-sized pieces.


Store in an airtight container.

MACADAMIA NUT BUTTER TOFFEE

MACADAMIA NUT BUTTER TOFFEE
www.RecipeGirl.com

1 cup unsalted butter (if you use salted, just omit the salt)
1/4 tsp salt
1 cup granulated sugar
6 Tbs light corn syrup
1 cup chopped macadamia nuts, toasted
8 ounces bittersweet or semi-sweet chocolate, chopped (or use Ghirardelli chips)

1. Line sheet pan with waxed paper. Sprinkle ½ cup of macadamia nuts on pan; spread evenly into a rectangular shape.

2. Melt butter over low heat. Add sugar, salt and corn syrup and stir until sugar is dissolved. Increase heat to medium-high, bring mixture to a boil, stirring occasionally. Clip candy thermometer onto the side, and boil until it caramelizes and reaches 300°F.

3. Pour caramelized mixture over nuts on sheet pan, spreading with a spatula as thin as possible. Immediately top with chocolate, spreading with spatula as it melts to cover the entire surface of the toffee. Top with remaining nuts, pressing into chocolate.

4. Chill until cool and chocolate has hardened. Peel toffee from waxed paper, break into bite-sized pieces to serve.

Yield: About 24 pieces (depending how big pieces are)

Cooking Tips
*To toast mac.nuts, heat a nonstick pan and dry fry them. Stir often as they will burn easily.
**You may also sub sliced almonds, pecans, cashews or hazelnuts for the macadamia nuts.

Birthday Cake Pancakes

Birthday Cake Pancakes

Serves 12

Pancake batter made with a cup of cake mix creates a memorable morning
breakfast. Top with sprinkles and warmed canned vanilla frosting.

1 Cup Pancake Mix (any brand)
1 Cup Yellow/Vanilla Cake mix (any brand)
1 1/2 Cups Milk
1 Tsp. Vanilla
2 eggs
1 can vanilla frosting (any brand)
sprinkles
Birthday Candle

1. In a large bowl mix pancake mix, cake mix, milk, eggs and vanilla. You can add more milk if you like your pancakes thin.

2. On a hot griddle laced with butter, prepare your pancakes as you normally would. Add sprinkles to each pancake just before flipping. Once cooked, cool on wire cookie wrack. This keeps them separated and stops them from cooking and getting mushy while you finish cooking the rest of the pancakes.

3. Once all pancakes are cooked, warm a can of frosting with foil liner removed in microwave for 15 seconds. Careful, canned icing warms very quickly and you don't want to over cook it. Stir immediately and pour onto plated pancakes. Sprinkle with more sprinkles and top with birthday candle.

Notes: Use any flavor cake mix or canned frosting you wish.

Impossible Quesadilla Pie

Impossible Quesadilla Pie 

2 cans (4 oz. each) chopped green chilies, drained
4 c. shredded Cheddar cheese
2 c. milk 1 c. Bisquick baking mix
4 eggs


 Heat oven to 425 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired.


jackie austin

Avalanche Bars

Avalanche Bars 

1 12-ounce bag of white chocolate chips
1/4 cup creamy peanut butter
3 cups crispy rice cereal
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips, plus extra for sprinkling


Line an 8×8-inch square pan with aluminum foil (not necessary, but makes removing the bars and cutting the slab neatly a whole lot easier), and lightly grease the foil with nonstick cooking spray.

Into a large microwave-safe bowl, place the white chocolate chips. Melt with 1 minutes bursts of 50% power, stirring well after each interval, until the white chocolate is melted and smooth, and just warm enough to be somewhat fluid–don’t let it get hot. Stir in the peanut butter until well-blended. Stir in the crispy rice cereal. Let the mixture cool for 10-15 minutes.

Stir in the marshmallows, then quickly fold in the mini chocolate chips. Turn the mixture into the prepared pan being careful not to pack the mixture down too tight. Sprinkle on a handful of mini chocolate chips. Let cool at room temperature for about 30 minutes (or refrigerate for 10-15 minutes) before removing the bars and cutting into squares. Store in an airtight container for up to 1 week.


jackie austin 

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Original recipe makes 2 dozen cupcakes 

1 (18.25 ounce) box devil's food chocolate cake mix
1 1/2 teaspoons ground ancho chile pepper
1/4 teaspoon cayenne pepper
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

 1 teaspoon ground ancho chile pepper1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon clear vanilla extract, or to taste
24 small dried red chilesDirections

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
4. In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

• PREP 30 mins
• COOK 18 mins
• READY IN 1 hr 18 mins

Footnotes

• Cook's Note
• If you dare, chop ONE small, red dried chile into frosting. Remove seeds first (Or Not!!!)

 

~ Enjoy the recipes and bon appettit ~
             Arlette Arthur 

Cinco de Mayo Bread

Cinco de Mayo Bread (ABM)        
Yield- 1 1/2 Pound Loaf


1 cup water, tepid
2 teaspoons  olive oil
1/2 cup whole kernel corn, drained
1/4 cup green chiles, drained 
1 1/2 teaspoons  jalapeno peppers, or more
chopped cilantro, to taste
1/4 teaspoon lemon juice 
3 cups bread flour, white
1 1/2 tablespoons  sugar
1 1/2 teaspoons salt
3/4 cup cornmeal, yellow or white
2 teaspoons cumin
1 1/2 teaspoons yeast, fast-rise or 2 teaspoons active dry yeast

Add ingredients according to your particular machine.  This recipe can be used with the white or rapid bake cycles.

Cinco de Mango Salsa

Cinco de Mango Salsa

recipe courtesy of Mango.org

1 jalapeño pepper, stemmed, seeded and minced
2/3 cup diced red bell pepper
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
3 large ripe mangos, peeled, pitted and diced

Stir together all ingredients in a medium bowl.

~*Piper*~
http://groups.yahoo.com/group/Recipe-Addicts/

__._,_.___

Chile and Cheese Spirals

Chile and Cheese Spirals
Makes: 24
Prep Time: 15 minutes
Total Time: 75 minutes

Serve these zesty Chile and Cheese Spirals sandwiches at your next party. A great make-ahead appetizer. Simply slice just before serving. 


Ingredients:

4 ounces cream cheese, at room temperature
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) diced green chiles
3 green onions, sliced
1/2 cup chopped red bell pepper
1 can (2 1/4 ounces) chopped ripe olives, drained
4 (8-inch) soft taco-size reduced-fat flour tortillas
Bottled chunky salsa
Directions:
COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in medium bowl.

SPREAD 1/2 cup cheese mixture on each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.

REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.

~~~~~

• Rhonda in Missouri

Mexican Hot Chocolate Sugar Cookies

Mexican Hot Chocolate Sugar Cookies
Blogger Paula Kittelson from Blogging Foods shows you how easy it is to infuse a basic sugar cookie with Mexican hot chocolate flavors.

Makes 30 cookies

2 tablespoons sugar
1 teaspoon ground cinnamon
1/4  teaspoon chili powder
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup chopped cinnamon-flavored chewy candies
1 cup miniature semisweet chocolate chips

Heat oven to 350°F. In small bowl, mix sugar, cinnamon and chili powder; set aside.
In large bowl, break up cookie dough. Stir or knead in chopped candies and miniature chocolate chips until well mixed. Shape dough into 1 1/2-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
Bake 10 to 14 minutes or until edges are golden. Cool 2 minutes before removing to cooling rack.

Skip the chili powder, or add more if you want the cookies to be spicier.
Serve it along with hot chocolate!

Crock Pot Taco Soup

Total Time: 2 hrs 10 mins
Prep Time:  10 mins
Cook Time:  2 hrs

This taco soup is quick and easy to prepare and has great flavor.

Makes 8-10 servings

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat
Directions:

1  Cook meat and drain.
2  Shred if needed.
3  Add all ingredients to crock pot.
4  DO NOT DRAIN CANS.
5  Stir.
6  Cook on high for 2 hours or low for 4 hours.
7  Keep on low until serving to keep hot.
8  Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

~~~~~

Rhonda in Missouri

Golden Beer Bread

Golden Beer Bread

 

Saute:

1/4 cup diced onion

1/4 cup diced jalapeno

1 T. olive oil

1 T. minced garlic

Whisk:

3 cups flour

1 T. sugar

2 t. salt

2 t. baking powder

1/4 t. black pepper

1 bottle Mexican beer, such as dos Equis amber, 12 oz.

1 cup shredded pepper jack cheese

2 T. unsalted butter, melted, divided

 

Preheat oven to 375. Coat a 9 x 5 inch loaf pan with cooking spray. Saute onion and jalapeno in oil in skillet over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute. Set aside. Whisk together flour, sugar, salt, baking powder, and pepper in large bowl, then form a well in center. Add sautéed vegetables, beer and cheese to well; stir until mixed. Batter will be thick. Transfer dough to prepared pan; smooth top with spatula. Brush 1 T. butter over dough and bake 35 minutes. Brush loaf top with remaining butter; bake until toothpick inserted in center comes out clean,a bout 30 minutes more. Cool bread in pan 5 minutes. transfer loaf to wire rack to cool completely, 1 to 2 hours. Makes 1 loaf.

Source: Cuisine Holiday Menus

Mexican Chocolate Pound Cake

• Prep Time: 20 mins
• Total Time: 1 hrs 10 mins
• Yield: 1 bundt pan

About This Recipe

"The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II."

Ingredients

• 3 1/2 cups flour
• 1 cup unsweetened cocoa powder ( use Mexican for authenticity!)
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 lb unsalted butter, at room temp
• 2 cups light brown sugar
• 1 cup sugar
• 6 eggs, at room temp
• 1/2 cup whole milk, at room temp
• 1/2 cup strong coffee, at room temp
• 1 teaspoon vanilla

Directions

Preheat oven to 350º.
Generously grease and flour pans (see description above).
Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
Scrape down sides and add remaining flour mixture. Beat well.
Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
9. Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.
-- 

Ginny Butterfield
Cranberry Twp, Pa

Layered Enchilada Bake

Layered Enchilada Bake

1 lb. ground beef
1 lg onion, chopped
2 C thick & chunky salsa
1 can (15oz) black beans, drained & rinsed
1/4 C Zesty Italian dressing
2 TB taco seasoning mix
6 flour tortillas (8 inch)
1 C sour cream
1 pkg Mexican style 4 cheese

Brown meat & onions in large skillet on med-high; drain. Add salsa, beans, dressing & chili powder;
mix well. Put 3 tortillas on bottom of pan. Layer with half each~ meat, sour cream & cheese.
Repeat. Cover with foil. Bake at 400 covered, 30 minutes or until heated through and cheese is melted.
Let stand 5 minutes before cutting.

CROCKPOT SOUTHWEST TACO SOUP RECIPE, (T&T)

CROCKPOT SOUTHWEST TACO SOUP RECIPE, (T&T)

1 AND ½ pounds ground beef

1, 23 ounce can Ranch Style Beans

1, 15 ounce can kidney beans

1, 15 ounce can pinto beans

1, 15 ounce can corn, (drained)

1, 14 ounce can Mexican style tomatoes

1 large onion, (chopped)

3 ribs celery, (chopped)

1 envelope ranch style dressing

2 packages taco seasoning

Brown the ground beef in a skillet, stirring often, until all meat is browned and crumbly.    Drain off fat.  

In a crock pot add all ingredients except for the ranch dressing mix and the taco seasoning mix.  Stir very well.  

Now, add the ranch dressing and taco seasoning.  Stir until very well mixed.

Cook in CP for 6 to 8 hours.

This is very good.

Marilyn

Chipotle Chicken Tacos

Chipotle Chicken Tacos

1 1/2 Tbs. butter

4 garlic cloves, minced

2 1/2 teaspoons pureed canned chipotle chiles in adobo sauce ( mexican foods section)

1/2 cup orange juice or 4 Tbs. orange juice concentrate plus 1/3 cup water

1 tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro

2 boneless, skinless chicken breasts, sliced thinly

1 teaspoon yellow mustard

Salt and pepper

6 flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, stirring a couple of times. When the chicken is cooked completely, use a slotted spoon to transfer chicken to a cutting board, leaving remaining liquid in skillet.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. While liquid is reducing, shred the chicken, then return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Makes 6 tacos