QUICK BUTTERMILK CORNBREAD

  QUICK BUTTERMILK CORNBREAD

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 2  tablespoons  canola oil
• 2  cups  yellow cornmeal
• 1  teaspoon  salt
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1 3/4  cups  fat-free buttermilk
• 1/8  teaspoon  black pepper
• 1  large egg, lightly beaten

Preparation

Preheat oven to 450°.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. 

Combine buttermilk, pepper, and egg, stirring with a whisk. 

Add egg mixture to cornmeal mixture, stirring just until moist. 

Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. 

Pour the batter into pan, spreading evenly.

Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. 

Let stand 5 minutes before serving.

Crock Pot Swiss Steak Sandwiches

2 lb swiss steak

• 1 TB vegetable oil
• 1/2 C chopped celery, opt
• 1/2 C chopped onion
• 3/4 C beef broth
• 1/2 C tomato sauce
• 1/4 C water
• 1/4 C sugar
• 2 TB onion soup mix
• 1 TB vinegar
• 12 hamburger buns, split

Instructions

1. In a large skillet, brown the steak on all sides in oil. Transfer to crock pot.
2. In the same skillet, saute celery and onion for 1 minute. Gradually add broth, tomato sauce, and water, stir to lossen the brown bits.
3. Add sugar, soup mix and vinegar; bring to a boil. Pour over steak cover and cook for 7-8 hrs on low, or till meat is tender.
4. Skim fat from top.
5. Serve meat in buns with cooking juices. 

No Bake Oatmeal Cookies

No Bake Oatmeal Cookies 

3 C. sugar
1/4 lb. margarine
1/2 C. milk
dash of salt
1/3 C. cocoa
3 C. quick oats
1 t. vanilla
1/2 C. peanut butter

Boil the sugar, margarine, milk and salt for 1 minute. Add cocoa while cooking. Remove from heat. Add the oatmeal, vanilla and peanut butter. Beat until well mixed. Drop by spoonfuls on waxed paper to set and cool. 

Makes about 3 dozen.

Chewy Coconut Cinnamon Bars

Chewy Coconut Cinnamon Bars

1/2 cup butter or margarine, softened

1 cup sugar

1 egg

1/2 cup flour

1 1/2 tsp. Cinnamon

1/4 tsp. Salt

1 cup coconut

1/2 cup cinnamon baking chips

Powdered sugar

In a mixing bowl, cream butter and sugar. Add egg; beat until light and fluffy. 

Combine flour, cinnamon and salt; add to creamed mixture and beat until smooth. 

Stir in coconut and cinnamon chips. Spread into a greased 8-in. Square baking pan. 

Bake at 350 degrees for 35-40 minutes or until a wooden pick comes out clean. 

Cut into small bars while warm (I cut 16 bars); roll in powdered sugar.

Sloppy Jane Sandwiches

Sloppy Jane Sandwiches

1 pk hot dogs; about 10
1 cn Baked beans; 28 oz
1 tsp Prepared mustard
1 tsp Instant minced onion
1/3 cup Chili sauce
6 Frankfurter buns; toasted

In crockpot, combine hot dogs with beans, mustard and chili sauce. 

Cover and cook on low 2-3 hours. 

Spoon over toasted hot dog buns.

Southwestern Salsa-Chicken Salad

Southwestern Salsa-Chicken Salad

Prep Time: 10 min
Total Time: 10 min
Makes: 3 servings, 2-2/3 cups each

1 bag (10 oz.) romaine lettuce hearts, torn into bite-size pieces

1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips

3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

1 cup grape tomato halves

1/2 cup canned black beans, drained, rinsed

1/3 cup SOUTH BEACH DIET™ Ranch Dressing

1/3 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

TOSS lettuce with the chicken, cheese, tomatoes and beans in large salad bowl. ADD dressing and salsa just before serving; mix lightly.

Avocado-Olive Dip

Avocado-Olive Dip

3 avocados, peeled, seeded, and mashed
1 can black olives, drained and thinly sliced or mashed (your choice)
1 (4-ounce) can chile peppers or fresh jalapeno peppers (medium to
hot)
7 to 8 small green onions, chopped
3 large tomatoes (or 5 small), peeled, seeded, and chopped*
3 to 4 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons fresh-squeezed lemon juice
5 to 6 fresh basil leaves, finely chopped

In a large bowl, combine all the ingredients. 

Refrigerate at least 2 hours for flavors to blend. 

Excellent served with corn chips.

7-Layer Taco Dip - Bob Evans

7-Layer Taco Dip - Bob Evans

1 (1 pound) package Bob Evans® Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips

In large skillet over medium heat, crumble and cook sausage until browned. 

Stir in beans, chilies and taco seasoning mix. 

Spread sausage mix into 7 x 11 serving dish. 

Top with sour cream then salsa. 

Sprinkle olives, tomato and onion on top. 

Cover with cheese. 

Serve immediately with chips. 

Refrigerate leftovers.

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Nacho Soup

Ingredients

2 16oz Cans of Refried Beans with equal parts Water
Round Tortilla Chips
Shredded Cheddar Cheese
Jalapeno Pepper slices

Step 1

In a medium size soup pot or sauce pan combine both cans of refried
beans with the water over a med high heat 
and mix well until it is soup like consistency and bring the mixture to
a boil.

Step 2

Ladle the hot soup equally into 4 bowls sprinkling shredded cheese over
the soup to melt.

Step 3

Place 1 tortilla chip in the center of the soup with a dollop of sour
cream on top of the chip. Put several jalapeno 
slices around the tortilla chip and serve with a few more of the chips
on the side. 

Serves 4

Java Glazed Cinnamon Rolls

Java Glazed Cinnamon Rolls

Skip the coffee shop pastries! Top convenient refrigerated cinnamon rolls with a rich, nutty icing for the ultimate morning treat.

Prep Time: 15 Min 
Total Time: 35 Min 
Makes: 5 rolls 

1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls with cream cheese icing (5 rolls)
2 tablespoons milk
1/4 teaspoon instant coffee granules or crystals
1/2 cup Hershey's premier white baking chips
1/2 cup Fisher Chef's Naturals Chopped Pecans

Heat oven to 350F. Spray 9-inch round cake pan with Crisco Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.

Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot; stir in coffee granules until completely dissolved. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)

Stir pecans into icing mixture. Pour over rolls. Serve warm.

Source: Pillsbury

BUNDT COFFEE CAKE

BUNDT COFFEE CAKE

1 yellow cake mix 4 eggs 1 pkg. instant vanilla pudding 3/4 c. corn oil 3/4 c. water 1 tsp. vanilla 1 tsp. butter extract Combine cake mix, oil, and water. Add eggs, one at a time, beat 8 minutes. Add vanilla and butter extract last minute. Layer batter and nut mixture in bundt pan. Bake at 350 degrees for 55 minutes. Let cool for 8 minutes and then cover with glaze. NUT MIXTURE: 1/2 c. chopped nuts 1/4 c. sugar 2 tsp. cinnamon GLAZE: 1 c. powdered sugar 3 tsp. milk 1/2 c. vanilla 1/2 tsp. butter extract

Hot Spinach Crab Dip

Hot Spinach Crab Dip

1/4 cup nonfat ricotta cheese
1/4 cup plus 2 T skim milk
1 T sherry
1/2 cup nonfat mayo
1 10 oz pkg frozen chopped spinach, thawed, drained and wrung dry in a towel
1 can sliced water chestnuts (drained and chopped)
1/4 cup (3 ounces) shredded reduced monterey jack cheese
1/2 cup drained finely diced roasted red pepper
1/4 cup minced green onions
1/2 tsp hot sauce (or more.. to your liking)
veggie cooking spray

Press ricotta cheese through sieve for finer texture. 

Add skim milk, mayo and sherry and stir well. 

Add well drained and squeezed dry spinach and next 6 ingredients and mix well. 

Spoon mixture into a sprayed 1 1/2 qt casserole dish and cover and bake at 350 for 30 minutes. 

Uncover and bake an additional 10 minutes or until hot and bubbly. 

Serve with toasted pita wedges.
4 1/2 cups

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~*Piper*~