Cobb Rollups

Cobb Rollups

Mr. Food
The combo of the turkey, bacon and crunchy broccoli slaw make this rollup a step above the rest. It’s got the taste of a cobb salad but it’s much more fun to eat!

Serves: 6
Ingredients
* 1 package (6) sundried tomato basil wraps
* 6 tablespoons mayonnaise
* 3 cups broccoli slaw
* 12 deli slices (1 ounce each) smoked turkey breast
* 18 thin slices fully cooked bacon (I used turkey bacon)

Instructions
1. Place the wraps on a cutting board. Spread 1 tablespoon mayonnaise over
each wrap. Sprinkle 1/2 cup broccoli slaw in the center of each wrap; place 2 slices of smoked turkey over the slaw; top each with 3 slices of bacon.

2. Fold in the sides of each wrap, covering half of the bacon. From the end closest to you, roll up each wrap firmly, rolling away from you. Cut each wrap in half and serve immediately, or roll each in wax paper and refrigerate until ready to serve.

　

　

Recipe source: Make it all Recipes yahoo group, submitted by Laura Brown

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Seasoned Sage Grilled Potato Packet

Seasoned Sage Grilled Potato Packet

Season two types of potatoes with herbs and seasonings for a no-fuss side
dish from the grill.

Prep Time: 1 Hr 5 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings

4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups)
2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups)
2 tablespoons firm butter or margarine
1/2 teaspoon dried sage leaves
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
2 tablespoons chopped fresh chives

1. Heat coals or gas grill for direct heat. Cut 18x12-inch piece of
heavy-duty foil; spray with cooking spray. Place potatoes on foil. Cut
butter into small pieces; sprinkle over potatoes. Sprinkle with sage,
paprika and seasoned salt.

2. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch
fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packet over medium heat 40 to 50 minutes, rotating packet
1/2 turn after about 20 minutes, until potatoes are tender. Cut large X
across top of packet; fold back foil. Sprinkle with chives.

High Altitude (3500-6500 ft):
Grill over medium-low heat.

Source: Pillsbury.

Cherry Christmas Coffee Bread

Cherry Christmas Coffee Bread

It's an edible Christmas tree--the baubles are green and red candied cherries.

3/4 cup milk
1/4 cup water
1 egg
1/4 cup margarine or butter, cut up
3-1/2 cups bread flour
1/4 cup sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1 cup dried tart cherries
1/2 cup sugar
1 tablespoon bread flour
1 teaspoon ground cinnamon
3 tablespoons margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries

1. Add the first 9 ingredients to the bread machine pan according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Meanwhile, for filling, in a bowl combine the 1/2 cup sugar, 1 tablespoon bread flour, and 1 teaspoon cinnamon. With a pastry blender, cut in 3 tablespoons margarine or butter until crumbly. Set aside.

3. Divide the dough in half. On a lightly floured surface, roll 1 half into a 12x6-inch rectangle. Sprinkle the rectangle with one-half of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape. Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.

4. Repeat with remaining dough, forming another tree shape on a second baking sheet. Cover; let rise in a warm place about 30 minutes or until nearly double.

5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.

6. In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries. Makes 16 servings.

Crockpot Mexican Mix

This is cooking in the crockpot as I am typing! It smells so good and I had to have a little sample....it is going to be great! I am using multi-gran sandwich thins instead of taco shells or pita bread, but will be good whatever you put it on! I think I will put a little tomato and maybe just a tiny dollop of sour cream too!!

Enjoy!

hugs,

peg

Crockpot Mexican Mix

2 lbs. stew meat
1 (1.25-oz.) pkg. taco seasoning mix
1/3 cup water
Taco shells or pita pockets

Place stew meat, which has been cut into small pieces, in the slow cooker. Pour taco seasoning mix over meat and add water.
Cook on Low for 6-8 hours.

Spoon filling mixture into hard or soft taco shells or pita pockets.

Serves 4-6

　

Recipe source: Cooking with Terry yahoo group, submitted by Jackie Austin.

　

PEG’S NOTE:

I bet this would really be great served over mashed potatoes or rice too.

Apple/Sausage/Sweet Potato Casserole

Apple/Sausage/Sweet Potato Casserole

1 lb. seasoned lean bulk pork sausage
1/4 cup water
1 can (23 oz) sweet potatoes, drained and thickly sliced
1/4 to 1/2 cup packed brown sugar
1/4 cup butter or margarine
3 medium apples (red cooking variety), cored

Form sausage into patties; brown in a skillet and drain. Place patties in bottom of an ungreased 2-qt casserole. Add water. Layer thick slices of sweet potatoes over sausage. Sprinkle with sugar; dot with half the butter. Cut unpeeled apples into 1/2-inch slices; layer over all. Dot with remaining butter. Cover and bake at 350 for 30 minutes. Uncover; bake 15 minutes longer.

CINNAMON PEARS

CINNAMON PEARS

3 medium-size ripe pears (about 1 1/4 pounds), peeled, cored, and sliced
1/2 cup water
2 Tbsp. red cinnamon candies
2 tsp. sugar
1/4 tsp. ground cinnamon

Combine all ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 to 15 minutes or
until pears are tender, stirring occasionally.
Remove from heat, and let cool.
Transfer mixture to an airtight jar.
Cover and chill.
Serve with a slotted spoon.

Potato Pie

Potato Pie

3 medium potatoes, cut into chunks
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
1/2 teaspoon paprika
1 onion, diced
1 cup frozen peas
1 head broccoli, cut into florets
1 green pepper, diced
4 medium carrots, diced
1/2 teaspoon basil
1 cup chopped fresh tomatoes
1 bunch collards or kale, chopped
1 teaspoon salt
1 tablespoon vegetable oil

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Set aside.
Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt.
Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes.
Add collards or kale and cook for another 5 minutes.
Put vegetables into a medium baking dish. Top with mashed potatoes and sprinkle with paprika.
Bake at 350 degrees for 10 or 15 minutes and serve.
Serves 6.

http://groups.yahoo.com/group/a-little-bit-of_everything/
Ask me about my new group!

~*Piper*~

Blizzard Party Mix

Blizzard Party Mix

2 cups oven-toasted cereal squares 
2 cups small pretzel twists 
1 cup dry roasted peanuts 
1 cup (about 20) coarsely chopped caramels 
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels 

Spray 13 x 9-inch baking pan with nonstick cooking spray. 

Combine cereal, pretzels, peanuts and caramels in large bowl. 
Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. 

Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces. 

Makes 8 servings

Sweet Potatoes

Sweet Potatoes

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Cinnamon

1 teaspoon vanilla Extract

1 (9 inch) unbaked pie Crust

Boil sweet potato

Whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. 

Add Butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. 

Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife Inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Praline Yams

Praline Yams

Servings: 5 servings

1 can (40 oz.) yams

1/2 cup pecans, chopped

1/2 cup brown sugar

1/4 cup flour

1/4 cup butter or margarine, melted

1/2 tsp. Salt

Heat oven to 350°F. Place drained yams in an ungreased 2 quart casserole dish. 

Sprinkle salt over yams. 

In small bowl, mix other ingredients. 

Mix well, spinkle over yams. 

Bake 35-40 minutes, or until bubbly.

Sweet potatoes

Sweet potatoes in praline sauce

Not sure about the amount of servings

This sauce is very rich, and you may want to save some for over ice cream.

4 large sweet potatoes, peeled and halved

Salt

1 cup granulated sugar

1/2 cup corn syrup

1/4 cup water

3/4 cup chopped pecans

3 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Boil the potatoes in salted water until not quite tender, about 15 minutes.

Prepare the sauce by melting the sugar in a heavy saucepan over medium heat.

In a short time the sugar will begin to turn to a light golden brown.

Stir to prevent burning.

When light brown syrup is formed, immediately add the corn syrup, followed by the water.

Blend thoroughly.

Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract.

Place the potatoes in a greased baking dish.

Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.

Spaghetti Squash With Vegetables

Spaghetti Squash With Vegetables

1 spaghetti squash
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 large can (28 ounces) crushed tomatoes
3-5 cloves garlic
1 tsp. Basil
1/2 tsp Oregano
1/2 tsp. Crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese Serves 6-8

Cook spaghetti squash by your favorite method and remove flesh.

Preheat oven to 375 F.

Heat olive oil in a skillet and add the onion, pepper and garlic. Saute over medium heat for about 5 minutes.

 Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes.

Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.

 Top with half the cheeses, followed by the other half of the squash mixture, then the rest of the cheeses.

 Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.