Chicken Stew with Pepper and Pineapple

Chicken Stew with Pepper and Pineapple (Crockpot)

The yummy gingery-flavored sauce is delicious! To be sure you get every last drop, spoon the stew over hot cooked rice. To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews.

Prep: 20 min
Cook: Low 7 to 8 hr OR High 3 to 4 hr
Finish: High 15 min

1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces

1. Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.

3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.

4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

Makes 4 servings

Nutritional Info per 1 Serving: 225 calories (30 calories from fat); 4 g fat (1 g saturated); 70 mg cholesterol; 690 mg sodium; 24 g carbohydrate (3 g dietary fiber); 27 g protein

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Slow-Cooker Pork Pozole

Slow-Cooker Pork Pozole
From Woman's Day | May 31, 2005

2-lb boneless pork butt, fat trimmed, cut in bite-size chunks
1 jar (12 oz) recaito (see Note)
1 can (15 to 16 oz) hominy, rinsed

Put pork and recaito in a 3-qt or larger slow-cooker. Stir to mix and coat.

Cover and cook on low 7 to 9 hours, or until pork is very tender.
Stir in hominy, cover and cook 10 minutes to heat hominy. If desired, garnish with chopped cilantro and radishes. Good with warm flour tortillas.

Note: Recaito is a thicker-than-salsa, cilantro-based seasoning that’s used to add flavor to rice, beans, soups and stews.

COCONUT PIE

COCONUT PIE 4 eggs 6 tbsp. Margarine, melted 1 c. Sugar 1 tsp. Vanilla 2 c. Milk 1 c. Coconut Dash of salt 1/2 c. Flour Blend 10 seconds in blender. Put in 10 inch pie plate. Bake 50-60 minutes or until knife comes out clean. Pie makes its own crust. .

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Shoo Fly Pie

Shoo Fly Pie

Mix for crumbs: (reserving ½ cup for topping)

2/3 cup brown sugar

1 Tablespoon solid shortening

1 cup flour

Filling:

1 cup molasses (good and thick)

¾ cup boiling water

1 egg beaten

1 Teaspoon baking soda

Combine soda with boiling water, then add egg and syrup. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs. Bake at 375 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35-45 minutes (until firm). When cut into, the bottom may be "wet."

Red Velvet Cheesecake

Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar

FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 eggs, lightly beaten
1 bottle (1 ounce) red food coloring

FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. Yield: 16 servings.

Mint Brownie Cupcakes

Mint Brownie Cupcakes

"Are they a brownie or are they a cupcake?" There's no wrong answer to this question, I tell my first-grade students. I found the recipe when I began teaching nearly 20 years ago. I grew up on a farm in north-central Alberta and love to bake for my husband, a psychologist, and our children. —Carol Maertz, Spruce Grove, Alberta


    * 10 Servings
    * Prep: 25 min. + cooling
    * Bake: 15 min. + chilling

Ingredients

    * 1/2 cup mint chocolate chips
    * 1/2 cup butter, cubed
    * 1/2 cup sugar
    * 2 eggs
    * 1/2 cup all-purpose flour
    *
      TOPPING:

    * 2 cups miniature marshmallows
    * 1/3 cup 2% milk
    * 1/2 teaspoon peppermint extract
    * Green or red food coloring, optional
    * 3/4 cup heavy whipping cream, whipped
    * Additional chocolate chips, optional

Directions

    * In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth.

    * Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Remove from pan to a wire rack to cool.

    * In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes.

 Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator. 

Yield: 10 cupcakes.

Nutrition Facts: 1 cupcake equals 311 calories, 20 g fat (12 g saturated fat), 91 mg cholesterol, 94 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Mint Brownie Cupcakes published in Country Woman May/June 2000, p31

All in One Country Breakfast

All in One Country Breakfast

Kim Sheridan

1 16-oz. pkg. bacon, cut into bite-size pieces

3 tablespoons bacon drippings

1 16 oz. pkg. frozen dried potatoes

3/4 cup sour cream

3/4 cup chicken broth

1 1/2 cup Colby and Monterey cheese, shredded

1 1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup green onion with tops, chopped

4 eggs

1/2 Colby and Monterey Cheese, shredded

4 plum tomatoes cut in half

Preheat oven to 450°. In skillet fry bacon, set aside. Reserve 3 T. bacon drippings, set aside. Place potatoes in a 9"x9" inch baking pan. Pour bacon drippings over potatoes; toss well and spread evenly over the bottom of pan.

Bake for 30 minutes.

Combine sour cream, chicken broth, cheese, salt, and pepper. Mix well and set aside. After potatoes have browned, remove from oven. Reduce oven temperature to 325°. Add bacon and onions to the potatoes; mix well. Pour the sour cream mixture over potatoes, make 4 impressions in the potato mixture, break an egg in each impression. Return to oven and continue baking 15 additional minutes or until eggs are set. Remove from oven.

Ambrosia Cake

Ambrosia Cake

1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut

Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9-inch round pans.

Beat cake mix, water, oil and egg whites in large bowl on low speed 30 seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire whisk). Pour into pans.

Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Fill layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle coconut over top. Store loosely covered.

Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Mix sugar and cornstarch in small microwavable bowl. Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in coconut; cool.

High Altitude (3500-6500 ft): Do not use 8� rounds. Bake 9� rounds 25-30 min. For filling, increase first microwave time to 1 min 30 sec, second microwave time to 1 min.

Makes 16 servings

This recipe displayed with permission from General Mills, Inc.

Chocolate Garden Pie

Chocolate Garden Pie

6 servings

1 (12-ounce) package semisweet chocolate chips, melted and cooled slightly
1 (12-ounce) container frozen whipped topping, thawed
1-1/2 cups coarsely crushed chocolate sandwich cookies, divided
1 (9-inch) chocolate graham cracker pie crust

In a large bowl, combine melted chocolate and whipped topping.
Mix well.
Reserve 1/4 cup crushed cookies.
Stir remaining 1-1/4 cups crushed cookies into chocolate mixture.
Spoon into pie crust and sprinkle reserved cookie crumbs evenly
over top.
Cover loosely and chill at least 2 hours before serving.

NOTE: Why not have fun with this and garnish it with mini mint sprigs, placed in rows to represent the beginnings of a garden, and a few gummy worms for color?

Source : Mr. Food Recipe Of The Day Mailer