NEED:
1 small butternut squash, peeled, seeded and cubed (about 2 cups)
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon sugar
Salt and pepper to taste
1/4 cup crushed saltines (about 8 crackers)
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash.
In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top.
Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
Yield: 6 servings.
ENJOY!
Sunday, October 26, 2008
Molten-Chocolate Cakes
These are my current favorites. Many places sell them now but not all are good. To be molten..the center needs to be rich and gooey and flow when you cut away the side of the cake...and these are just perfect.
NEED:
3 tablespoons sugar
1/4 cups sugar
6 tablespoons margarine or butter
4 ounces semisweet chocolate
1/4 cups heavy or whipping cream
1/4 cups all-purpose flour
1/2 teaspoons vanilla extract
2 large eggs
2 large egg yolks
In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.
In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.
Pour batter into 6 ounce ramekins or custard cups that have been greased or sprayed with cooking spray..sprinkle bottom of each with sugar, filling each about three-fourths full. Place ramekins in 15 1/2" by 10 1/2" jelly-roll pan for easier handling.
Oven at 400 degrees. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.
Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.
ENJOY!
NEED:
3 tablespoons sugar
1/4 cups sugar
6 tablespoons margarine or butter
4 ounces semisweet chocolate
1/4 cups heavy or whipping cream
1/4 cups all-purpose flour
1/2 teaspoons vanilla extract
2 large eggs
2 large egg yolks
In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.
In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.
Pour batter into 6 ounce ramekins or custard cups that have been greased or sprayed with cooking spray..sprinkle bottom of each with sugar, filling each about three-fourths full. Place ramekins in 15 1/2" by 10 1/2" jelly-roll pan for easier handling.
Oven at 400 degrees. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.
Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.
ENJOY!
Chocolate Torte
NEED:
2 tablespoons cake flour - or regular flour..NOT self rising
2 tablespoons good-quality cocoa
1/4 teaspoons salt
6 tablespoons butter
6 ounces chopped dark chocolate
3 eggs
2/3 cups sugar
Zest 1 large orange
8 inch spring form pan Butter 8-inch spring form pan and securely wrap the bottom with aluminum foil. Set aside.
Sift the flour, cocoa, and salt together and set aside.
Sifting it to not only blend but to add air..if you don t have a sifter..whisk together and add a few extra strokes
Set a heatproof bowl (metal) over a pot filled with 1 inch of simmering water. Melt the butter in the bowl. Add the chocolate. Stir just until the chocolate melts. Remove from the heat and wipe the bowl bottom. Let chocolate cool.
Lightly beat the eggs. Add the sugar and orange zest and beat, using a mixer set on medium-high, until pale and quadrupled in volume -- about 5 minutes. Reduce mixer speed to low to stir in the chocolate mixture. Fold in the flour mixture gently.
Oven at 350 degrees. Bake for 35 minutes or until inserted toothpick comes out clean. Cool completely before unmolding.
ENJOY!
2 tablespoons cake flour - or regular flour..NOT self rising
2 tablespoons good-quality cocoa
1/4 teaspoons salt
6 tablespoons butter
6 ounces chopped dark chocolate
3 eggs
2/3 cups sugar
Zest 1 large orange
8 inch spring form pan Butter 8-inch spring form pan and securely wrap the bottom with aluminum foil. Set aside.
Sift the flour, cocoa, and salt together and set aside.
Sifting it to not only blend but to add air..if you don t have a sifter..whisk together and add a few extra strokes
Set a heatproof bowl (metal) over a pot filled with 1 inch of simmering water. Melt the butter in the bowl. Add the chocolate. Stir just until the chocolate melts. Remove from the heat and wipe the bowl bottom. Let chocolate cool.
Lightly beat the eggs. Add the sugar and orange zest and beat, using a mixer set on medium-high, until pale and quadrupled in volume -- about 5 minutes. Reduce mixer speed to low to stir in the chocolate mixture. Fold in the flour mixture gently.
Oven at 350 degrees. Bake for 35 minutes or until inserted toothpick comes out clean. Cool completely before unmolding.
ENJOY!
Thursday, October 23, 2008
Warm and Spicy Autumn Punch
NEED:
2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
Preheat oven to 350 degrees. Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.
ENJOY!
2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
Preheat oven to 350 degrees. Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.
ENJOY!
Witches Brew
NEED:
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummi snakes candy
THE BEST PART OF THIS PUNCH IS THE FROZEN HAND USED TO KEEP IT COLD..VERY SIMPLE TO MAKE...
To make the frozen hand:
Wash and rinse the outside of a rubber glove.(MAY WANT TO CONSIDER LATEX FREE DUE TO ALLERGIES) Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
ENJOY!
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummi snakes candy
THE BEST PART OF THIS PUNCH IS THE FROZEN HAND USED TO KEEP IT COLD..VERY SIMPLE TO MAKE...
To make the frozen hand:
Wash and rinse the outside of a rubber glove.(MAY WANT TO CONSIDER LATEX FREE DUE TO ALLERGIES) Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
ENJOY!
Hot Apple Cider
NEED:
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
**you can buy mulling spices..which is a mixture of great dry spices for hot cider**
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
ENJOY!
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
**you can buy mulling spices..which is a mixture of great dry spices for hot cider**
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
ENJOY!
Walnut Bars
NEED:
1 cup white sugar
1 pound ground walnuts
1 tablespoon orange zest
1 tablespoon fresh orange juice
3 egg whites
2 cups confectioners' sugar
Combine the white sugar, ground walnuts, orange zest, orange juice and 2 egg whites. This mixture will become very sticky and paste-like.
Form the paste into a long rectangle on a smooth surface sprinkled with sugar so that it won't stick. The rectangle should be about 16 x 4 inches.
Make the frosting by mixing the remaining egg white with the confectioners' sugar. You don't need to beat the egg white first! You may need to add a little water, or a little more powdered sugar to form a paste that you can easily spread, but that isn't runny.
Spread the frosting over your rectangle. Use a knife covered with sugar to cut the rectangle into small 1 x 2 inch bars and place them on an ungreased cookie sheet.
Oven at 200 degrees. Bake for about 35 minutes or until frosting is hard but still white.
ENJOY!
1 cup white sugar
1 pound ground walnuts
1 tablespoon orange zest
1 tablespoon fresh orange juice
3 egg whites
2 cups confectioners' sugar
Combine the white sugar, ground walnuts, orange zest, orange juice and 2 egg whites. This mixture will become very sticky and paste-like.
Form the paste into a long rectangle on a smooth surface sprinkled with sugar so that it won't stick. The rectangle should be about 16 x 4 inches.
Make the frosting by mixing the remaining egg white with the confectioners' sugar. You don't need to beat the egg white first! You may need to add a little water, or a little more powdered sugar to form a paste that you can easily spread, but that isn't runny.
Spread the frosting over your rectangle. Use a knife covered with sugar to cut the rectangle into small 1 x 2 inch bars and place them on an ungreased cookie sheet.
Oven at 200 degrees. Bake for about 35 minutes or until frosting is hard but still white.
ENJOY!
Apple Brownies
NEED:
1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
9 x 9 baking pan
In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
Oven at 350 degrees. Bake for 35 minutes. Done when inserted toothpick comes out clean.
ENJOY!
1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
9 x 9 baking pan
In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
Oven at 350 degrees. Bake for 35 minutes. Done when inserted toothpick comes out clean.
ENJOY!
Sunday, October 19, 2008
Grilled Tilapia with Mango Salsa
Don't let the list of ingredients worry you. This is so simple to make.
NEED:
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon parsley
1 clove garlic, minced (can use jarred or dried to taste)
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat,lightly oil grate. (you can use a stove top grill pan also) Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
ENJOY!
NEED:
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon parsley
1 clove garlic, minced (can use jarred or dried to taste)
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat,lightly oil grate. (you can use a stove top grill pan also) Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
ENJOY!
Baked Tilapia with Bread Crumbs
NEED:
4 to 6 tilapia fillets, about 1 1/2 pounds
Salt and pepper
1 cup soft fresh bread crumbs
3 tablespoons melted butter
1/2 teaspoon dried leaf basil( can substitute seasoning of your choice)
Heat oven to 400°. Lightly grease a large shallow baking dish.
Arrange fish fillets on the prepared baking pan and sprinkle with salt and pepper. Combine the butter with remaining seasonings and toss with the bread crumbs. Sprinkle the crumbs over the tilapia fillets.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. Broil for 2 to 3 minutes to brown the topping. Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.
Serves 4.
ENJOY!
4 to 6 tilapia fillets, about 1 1/2 pounds
Salt and pepper
1 cup soft fresh bread crumbs
3 tablespoons melted butter
1/2 teaspoon dried leaf basil( can substitute seasoning of your choice)
Heat oven to 400°. Lightly grease a large shallow baking dish.
Arrange fish fillets on the prepared baking pan and sprinkle with salt and pepper. Combine the butter with remaining seasonings and toss with the bread crumbs. Sprinkle the crumbs over the tilapia fillets.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. Broil for 2 to 3 minutes to brown the topping. Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.
Serves 4.
ENJOY!
Saturday, October 18, 2008
Death By Hot Chocolate
This was sent to me by my daughter, Sara.
It's pretty basic but the chocolate milk makes it creamy and extra chocolaty and the whip topping makes it extra good. You should try it, um!
Ingredients (per mug)
1 packet of your favorite hot chocolate mix (I like the ones with the little marshmallows)
1/2 cup chocolate milk (cold, that way it cools off the drink a little and you can enjoy it that much sooner)
3/4 c water (almost but not quite boiling)
1/4 c cool whip (the stuff in the tub, not the can)
Once your water is heated, put your hot chocolate mix into your favorite mug, saving about a teaspoon for later. Poor the chocolate milk (cold) into the mug and whisk (I like to hold it between my hands and rub them together, it spins faster and makes it really frothy). Because the milk is cold the mix may not completely dissolve but that's fine, it will when you add the hot water. Add about 1/2 a cup of the hot water and continue whisking (This way you will not splash when you whisk because the cup is too full). Once the top is frothy add the remaining water and whisk gently just to combine.
Take the 1/4 cup of cool whip in a bowl and add most of the remaining hot chocolate mix (leaving a small amount to sprinkle over the top of your drink when finished). Fold the mix into the cool whip until blended. Add as much as you like to your drink. Sprinkle the top with the remaining mix and enjoy...
ENJOY!
It's pretty basic but the chocolate milk makes it creamy and extra chocolaty and the whip topping makes it extra good. You should try it, um!
Ingredients (per mug)
1 packet of your favorite hot chocolate mix (I like the ones with the little marshmallows)
1/2 cup chocolate milk (cold, that way it cools off the drink a little and you can enjoy it that much sooner)
3/4 c water (almost but not quite boiling)
1/4 c cool whip (the stuff in the tub, not the can)
Once your water is heated, put your hot chocolate mix into your favorite mug, saving about a teaspoon for later. Poor the chocolate milk (cold) into the mug and whisk (I like to hold it between my hands and rub them together, it spins faster and makes it really frothy). Because the milk is cold the mix may not completely dissolve but that's fine, it will when you add the hot water. Add about 1/2 a cup of the hot water and continue whisking (This way you will not splash when you whisk because the cup is too full). Once the top is frothy add the remaining water and whisk gently just to combine.
Take the 1/4 cup of cool whip in a bowl and add most of the remaining hot chocolate mix (leaving a small amount to sprinkle over the top of your drink when finished). Fold the mix into the cool whip until blended. Add as much as you like to your drink. Sprinkle the top with the remaining mix and enjoy...
ENJOY!
Thursday, October 16, 2008
Green Tomatoe Casserole
NEED:
4 thickly sliced French bread slices, torn into small pieces (about 2 cups)
4 medium green tomatoes, cut into 1/4-inch slices (about 1 1/2 pounds total)
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded sharp Cheddar
1 tablespoon butter
Preheat oven to 400F. Lightly grease a 1½-quart casserole, deep-dish pie pan, or 4 ramekins.
**no food processor? ..just tear until rather small..or you can pulse in a blender
Place bread in a food processor and pulse to a coarse texture. Combine sugar, salt and pepper in a small bowl; mix well.
Arrange one-third of the tomato slices in the bottom of pan. Sprinkle one-third of the sugar mixture, one-third of the bread crumbs, and 1/3 cup Cheddar over tomatoes. Repeat with a second layer. For third layer, add remaining tomatoes, sugar mixture and bread crumbs. Dot with butter. Cover with foil.
Bake 1 hour. Uncover and sprinkle remaining 1/3 cup Cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow the flavors to blend.
Serves 4.
ENJOY!
4 thickly sliced French bread slices, torn into small pieces (about 2 cups)
4 medium green tomatoes, cut into 1/4-inch slices (about 1 1/2 pounds total)
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded sharp Cheddar
1 tablespoon butter
Preheat oven to 400F. Lightly grease a 1½-quart casserole, deep-dish pie pan, or 4 ramekins.
**no food processor? ..just tear until rather small..or you can pulse in a blender
Place bread in a food processor and pulse to a coarse texture. Combine sugar, salt and pepper in a small bowl; mix well.
Arrange one-third of the tomato slices in the bottom of pan. Sprinkle one-third of the sugar mixture, one-third of the bread crumbs, and 1/3 cup Cheddar over tomatoes. Repeat with a second layer. For third layer, add remaining tomatoes, sugar mixture and bread crumbs. Dot with butter. Cover with foil.
Bake 1 hour. Uncover and sprinkle remaining 1/3 cup Cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow the flavors to blend.
Serves 4.
ENJOY!
Three Cheese Pockets
NEED:
2 ounces pepperoni, finely chopped
1 (4-ounce) jar mushrooms, drained and finely chopped
2 tablespoons finely chopped black olives
4 ounces cream cheese, softened
1 teaspoon dried oregano, plus extra for garnish
1/2 teaspoon garlic powder
4 tablespoons grated Parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon black pepper
4 mozzarella string cheese sticks
1 (14-ounce) can refrigerated pizza dough
3 tablespoons bottled Italian dressing, divided
Pizza or marinara sauce, optional
Combine pepperoni, mushrooms, olives, cream cheese, oregano, garlic powder, 2 tablespoons Parmesan, and salt and pepper in a medium bowl. Stir well.
Cut each cheese stick into six 1/2-inch pieces.
On a lightly floured surface, roll out pizza dough to a 12-by-18-inch rectangle. Brush dough with 2 tablespoons Italian dressing. Cut into 24 equal pieces. Place one piece of mozzarella cheese and a scant tablespoon of pepperoni mixture on each square. Bring all four corners together above filling and pinch to seal. Brush with remaining Italian dressing and sprinkle with remaining Parmesan cheese and extra dried oregano. Place bundles about 1 inch apart on a baking sheet.
Oven at 375 degrees. Bake 15 to 20 minutes. Serve with warmed pizza or marinara sauce, if desired.
Makes 24 appetizers.
ENJOY!
2 ounces pepperoni, finely chopped
1 (4-ounce) jar mushrooms, drained and finely chopped
2 tablespoons finely chopped black olives
4 ounces cream cheese, softened
1 teaspoon dried oregano, plus extra for garnish
1/2 teaspoon garlic powder
4 tablespoons grated Parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon black pepper
4 mozzarella string cheese sticks
1 (14-ounce) can refrigerated pizza dough
3 tablespoons bottled Italian dressing, divided
Pizza or marinara sauce, optional
Combine pepperoni, mushrooms, olives, cream cheese, oregano, garlic powder, 2 tablespoons Parmesan, and salt and pepper in a medium bowl. Stir well.
Cut each cheese stick into six 1/2-inch pieces.
On a lightly floured surface, roll out pizza dough to a 12-by-18-inch rectangle. Brush dough with 2 tablespoons Italian dressing. Cut into 24 equal pieces. Place one piece of mozzarella cheese and a scant tablespoon of pepperoni mixture on each square. Bring all four corners together above filling and pinch to seal. Brush with remaining Italian dressing and sprinkle with remaining Parmesan cheese and extra dried oregano. Place bundles about 1 inch apart on a baking sheet.
Oven at 375 degrees. Bake 15 to 20 minutes. Serve with warmed pizza or marinara sauce, if desired.
Makes 24 appetizers.
ENJOY!
Swiss Steak
NEED:
2 cups all-purpose flour
1 teaspoon salt
Coarsely ground black pepper
2 pounds cube steak, cut into 8 pieces
1/3 cup vegetable oil
2 large green bell peppers, chopped
1 (8-ounce) package sliced mushrooms
1 large onion, chopped
2 jalapeno chiles, finely chopped (optional)
2 large tomatoes, chopped
Place flour, salt and pepper in a large zip-top plastic bag. Add some of the steak pieces and coat evenly with flour mixture; shake off excess. Remove to a platter. Repeat with remaining steak.
Heat oil in a large skillet over medium-high heat. Working in batches, add 2 pieces of meat and brown 3 minutes on each side. When browned, transfer to a Dutch oven. Repeat with remaining pieces of meat. Add additional oil if needed.
Add 1 cup water to pan drippings. Bring to a boil, scraping bottom and sides of skillet to loosen brown bits. Pour over meat. Top with peppers, mushrooms, onions, jalapenos and tomatoes.
Bring to a boil, reduce heat, cover tightly, and simmer 1 hour and 45 minutes, until meat is very tender when pierced with a fork. Rearrange meat occasionally to keep pieces from sticking to the bottom of pan.
Serves 8
ENJOY!
2 cups all-purpose flour
1 teaspoon salt
Coarsely ground black pepper
2 pounds cube steak, cut into 8 pieces
1/3 cup vegetable oil
2 large green bell peppers, chopped
1 (8-ounce) package sliced mushrooms
1 large onion, chopped
2 jalapeno chiles, finely chopped (optional)
2 large tomatoes, chopped
Place flour, salt and pepper in a large zip-top plastic bag. Add some of the steak pieces and coat evenly with flour mixture; shake off excess. Remove to a platter. Repeat with remaining steak.
Heat oil in a large skillet over medium-high heat. Working in batches, add 2 pieces of meat and brown 3 minutes on each side. When browned, transfer to a Dutch oven. Repeat with remaining pieces of meat. Add additional oil if needed.
Add 1 cup water to pan drippings. Bring to a boil, scraping bottom and sides of skillet to loosen brown bits. Pour over meat. Top with peppers, mushrooms, onions, jalapenos and tomatoes.
Bring to a boil, reduce heat, cover tightly, and simmer 1 hour and 45 minutes, until meat is very tender when pierced with a fork. Rearrange meat occasionally to keep pieces from sticking to the bottom of pan.
Serves 8
ENJOY!
Tuesday, October 14, 2008
Quick Apple Dumpliings
NEED:
2 medium Granny Smith apples
1 (8-count) package refrigerated crescent roll dough
1/8 teaspoon ground cinnamon
1/2 cup butter
1 cup sugar
1 cup orange juice
1 teaspoon vanilla extract
1/2 cup very finely chopped pecans
Peel and core apples. Cut each apple into fourths. Unroll and separate crescent roll dough. Wrap each apple section in a crescent roll. Place in pan. Sprinkle with cinnamon.
Combine butter, sugar and orange juice in a medium saucepan. Bring to a boil. Remove from the heat and stir in vanilla. Pour over dumplings. Sprinkle pecans over top.
Oven at 350F. Grease an 8-inch-square baking dish.
Bake 30 minutes, or until crust is golden and beginning to bubble and apples are just tender when pierced with a fork.
To serve, spoon some of the syrup from the baking dish over dumplings. Serve with ice cream, if desired. Serves 8.
ENJOY!
2 medium Granny Smith apples
1 (8-count) package refrigerated crescent roll dough
1/8 teaspoon ground cinnamon
1/2 cup butter
1 cup sugar
1 cup orange juice
1 teaspoon vanilla extract
1/2 cup very finely chopped pecans
Peel and core apples. Cut each apple into fourths. Unroll and separate crescent roll dough. Wrap each apple section in a crescent roll. Place in pan. Sprinkle with cinnamon.
Combine butter, sugar and orange juice in a medium saucepan. Bring to a boil. Remove from the heat and stir in vanilla. Pour over dumplings. Sprinkle pecans over top.
Oven at 350F. Grease an 8-inch-square baking dish.
Bake 30 minutes, or until crust is golden and beginning to bubble and apples are just tender when pierced with a fork.
To serve, spoon some of the syrup from the baking dish over dumplings. Serve with ice cream, if desired. Serves 8.
ENJOY!
Four Bean Casserole
NEED:
8 bacon slices
3 to 4 medium onions, cut into rings and separated
1/2 to 3/4 cup maple syrup or packed dark brown sugar
11/2 teaspoons garlic powder
1 teaspoon dry mustard
1/4 cup cider vinegar
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can Lima beans, drained
1 (16-ounce) can butter beans, drained
1 (16-ounce) can baked beans, undrained
Cook bacon in a large skillet over medium-high heat until crisp. Remove and drain on paper towels; crumble and set aside.
Add onions, syrup, garlic powder and dry mustard to pan drippings. Reduce heat to medium and add vinegar slowly, taking care because hot steam will rise. Cover and cook 20 minutes.
Add beans to pan. Stir in onion mixture and bacon; mix well.
Preheat oven to 350F. Grease a 3-quart casserole or 13 x 9-inch baking dish.
Cover and bake 45 minutes. Remove from oven, uncover, and let stand 20 to 25 minutes before serving. Serves 12.
ENJOY!
8 bacon slices
3 to 4 medium onions, cut into rings and separated
1/2 to 3/4 cup maple syrup or packed dark brown sugar
11/2 teaspoons garlic powder
1 teaspoon dry mustard
1/4 cup cider vinegar
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can Lima beans, drained
1 (16-ounce) can butter beans, drained
1 (16-ounce) can baked beans, undrained
Cook bacon in a large skillet over medium-high heat until crisp. Remove and drain on paper towels; crumble and set aside.
Add onions, syrup, garlic powder and dry mustard to pan drippings. Reduce heat to medium and add vinegar slowly, taking care because hot steam will rise. Cover and cook 20 minutes.
Add beans to pan. Stir in onion mixture and bacon; mix well.
Preheat oven to 350F. Grease a 3-quart casserole or 13 x 9-inch baking dish.
Cover and bake 45 minutes. Remove from oven, uncover, and let stand 20 to 25 minutes before serving. Serves 12.
ENJOY!
Pumpkin Pie Squares
Tis the season for pumpkin everything.
NEED:
Crust:
1 cup all-purpose flour
½ cup old-fashioned oats
½ cup packed dark brown sugar
½ cup butter, softened
Filling:
1 (15-ounce) can pumpkin
1 (12-ounce) can low-fat evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger, optional
1/4 teaspoon ground cloves
Topping:
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
2 tablespoons butter
Whipped cream, optional
To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling.
Preheat oven 350F. Grease a 13 x 9-inch glass baking dish.
Bake 15 to 20 minutes, until filling is set.
Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.
Makes 30 squares.
ENJOY!
NEED:
Crust:
1 cup all-purpose flour
½ cup old-fashioned oats
½ cup packed dark brown sugar
½ cup butter, softened
Filling:
1 (15-ounce) can pumpkin
1 (12-ounce) can low-fat evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger, optional
1/4 teaspoon ground cloves
Topping:
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
2 tablespoons butter
Whipped cream, optional
To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling.
Preheat oven 350F. Grease a 13 x 9-inch glass baking dish.
Bake 15 to 20 minutes, until filling is set.
Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.
Makes 30 squares.
ENJOY!
Monday, October 13, 2008
Baked Eggplant Parmesan
NEED:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Preheat oven to 350 degrees F.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
MARTHA AKA BRIDGET SAID SHE HAS MADE THIS USING ZUCCHINI INSTEAD OF EGGPLANT..SOUNDS VERY INTERESTING.
ENJOY!
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Preheat oven to 350 degrees F.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
MARTHA AKA BRIDGET SAID SHE HAS MADE THIS USING ZUCCHINI INSTEAD OF EGGPLANT..SOUNDS VERY INTERESTING.
ENJOY!
Friday, October 10, 2008
Quick Sausage, Potatoes and Red Onions
This is amazingly fast and yummy.
I had posted a recipe for quick frying of wedge potatoes..you want to make those for this.
NEED:
5 to 6 medium potatoes..do not peel and wash completely. Cut in half length wise and then cut each half into three pieces
2 tablespoons cooking oil ( your choice...I use bacon grease for the flavor and the salt that is already in it)
2 tablespoons of flour
1 pound of smoked sausage
1/4 to 1/2 cup of diced red onion.
pepper
Stir the flour into the oil..and place the potatoes in the oil..watch for splashing..Flip once to coat with oil and add pepper to taste
Cover and cook on medium heat for 20 minutes.
Slice the sausage in 1/4 inch thick circles and add sausage and onions to the potatoes. Turn the potatoes and replace cover. Cook 20 more minutes and serve.
Red onions are great....very sweet..cook down nicely..just add a great flavor.
Enjoy!
I had posted a recipe for quick frying of wedge potatoes..you want to make those for this.
NEED:
5 to 6 medium potatoes..do not peel and wash completely. Cut in half length wise and then cut each half into three pieces
2 tablespoons cooking oil ( your choice...I use bacon grease for the flavor and the salt that is already in it)
2 tablespoons of flour
1 pound of smoked sausage
1/4 to 1/2 cup of diced red onion.
pepper
Stir the flour into the oil..and place the potatoes in the oil..watch for splashing..Flip once to coat with oil and add pepper to taste
Cover and cook on medium heat for 20 minutes.
Slice the sausage in 1/4 inch thick circles and add sausage and onions to the potatoes. Turn the potatoes and replace cover. Cook 20 more minutes and serve.
Red onions are great....very sweet..cook down nicely..just add a great flavor.
Enjoy!
Wednesday, October 8, 2008
Baked Acorn Squash
NEED:
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Preheat oven to 400°F.
Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not under cook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Enjoy!
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Preheat oven to 400°F.
Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not under cook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Enjoy!
Roasting Pumpkin Seeds
Carving a jack-o'-lantern is a ritual in our house — we even have a set of tiny saws that were made for the task. Another part of the ritual: toasting the seeds. After scraping out all of the inside goop, rinse and pat dry the seeds, lay them out on a cookie sheet, sprinkle with salt and roast them in a 200 degree F oven for 1 hour until they smell nice and nutty.
Let cool and place in an airtight container for a quick snack later.
Enjoy!
Let cool and place in an airtight container for a quick snack later.
Enjoy!
Sweet & Sour Sauce
This was given to me by my Ink pal, Bridget...sounds yummy.
1 cup apricot jam
3 tablespoons Heinz 57 Sauce
3 tablespoons Italian dressing
3 tablespoons soy sauce
Blend together.
Enjoy!
1 cup apricot jam
3 tablespoons Heinz 57 Sauce
3 tablespoons Italian dressing
3 tablespoons soy sauce
Blend together.
Enjoy!
Tuesday, October 7, 2008
Spinach Pepper Jack Pizza
NEED:
8 slice(s) bacon, cut crosswise into 1/4-inch strips
2 package(s) (10-ounce) frozen chopped spinach, defrosted, drained, and squeezed dry
3/4 pound(s) pepper-jack cheese, grated (about 3 cups)
1/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
Two 12-inch store-bought pizza shells
2 tablespoon(s) olive oil
2 tablespoon(s) grated Parmesan
Heat the oven to 425°F. In a large nonstick frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
In a large bowl, combine the bacon, drained spinach, pepper jack, salt and pepper and mix well. Brush the pizza shells with the oil. Divide the spinach mixture evenly between the two pizza shells and sprinkle the Parmesan over the top.
Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese is melted, about 10 minutes.
Notes: If you want to use fresh spinach, remove the stems and then wash the leaves well and shred them. Cook the spinach in one tablespoon of the bacon fat over moderately high heat until just wilted, about two minutes. Squeeze out the excess liquid and then combine with the other ingredients, as in Step 2. Since fresh spinach cooks down to such a small amount, you will need about three pounds to equal the amount of frozen spinach used here. If you don't mind having less spinach on your pizza, one pound per shell is fine.
ENJOY!
8 slice(s) bacon, cut crosswise into 1/4-inch strips
2 package(s) (10-ounce) frozen chopped spinach, defrosted, drained, and squeezed dry
3/4 pound(s) pepper-jack cheese, grated (about 3 cups)
1/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
Two 12-inch store-bought pizza shells
2 tablespoon(s) olive oil
2 tablespoon(s) grated Parmesan
Heat the oven to 425°F. In a large nonstick frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
In a large bowl, combine the bacon, drained spinach, pepper jack, salt and pepper and mix well. Brush the pizza shells with the oil. Divide the spinach mixture evenly between the two pizza shells and sprinkle the Parmesan over the top.
Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese is melted, about 10 minutes.
Notes: If you want to use fresh spinach, remove the stems and then wash the leaves well and shred them. Cook the spinach in one tablespoon of the bacon fat over moderately high heat until just wilted, about two minutes. Squeeze out the excess liquid and then combine with the other ingredients, as in Step 2. Since fresh spinach cooks down to such a small amount, you will need about three pounds to equal the amount of frozen spinach used here. If you don't mind having less spinach on your pizza, one pound per shell is fine.
ENJOY!
Layered Creamed Spinach Meatloaf
NEED:
1 tablespoon(s) olive oil
1 large onion, finely chopped
1 small fennel bulb, finely chopped ( or use 1/4 teaspoon dried fennel )
1 package(s) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon(s) ground nutmeg
1 cup(s) soft bread crumbs, (from about 2 slices bread)
1/2 cup(s) freshly grated Romano cheese
1/2 cup(s) heavy or whipping cream
1 teaspoon(s) salt
2 pound(s) ground meat for meatloaf, beef or meatloaf mix
2 large eggs
Preheat oven to 375° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and fennel and cook 5 minutes, stirring occasionally. Reduce heat to medium; cook vegetables 6 to 7 minutes longer or until tender and golden. Remove saucepan from heat. Spoon half of vegetables into large bowl; set aside.
To vegetables remaining in skillet, stir in spinach, nutmeg, 1/2 cup bread crumbs, 1/4 cup Romano, 1/4 cup cream, and 1/4 teaspoon salt. To vegetables in bowl, add ground meat, eggs, and remaining 1/2 cup crumbs, 1/4 cup Romano, 1/4 cup cream, and 3/4 teaspoon salt; mix just until well blended but not over mixed.
Line 9" by 5" loaf pan with plastic wrap. Spoon half of meat mixture into pan, gently patting evenly. Top with spinach mixture, then remaining meat mixture, pressing firmly. Invert meatloaf into prepared baking pan. Remove loaf pan and discard plastic wrap.
Bake meatloaf 1 hour and 15 minutes or until temperature on instant-read thermometer inserted in center of meat mixture reaches 155° F. Let meatloaf stand 10 minutes to allow internal temperature to rise to 160° F and to set juices for easier slicing.
ENJOY!
1 tablespoon(s) olive oil
1 large onion, finely chopped
1 small fennel bulb, finely chopped ( or use 1/4 teaspoon dried fennel )
1 package(s) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon(s) ground nutmeg
1 cup(s) soft bread crumbs, (from about 2 slices bread)
1/2 cup(s) freshly grated Romano cheese
1/2 cup(s) heavy or whipping cream
1 teaspoon(s) salt
2 pound(s) ground meat for meatloaf, beef or meatloaf mix
2 large eggs
Preheat oven to 375° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and fennel and cook 5 minutes, stirring occasionally. Reduce heat to medium; cook vegetables 6 to 7 minutes longer or until tender and golden. Remove saucepan from heat. Spoon half of vegetables into large bowl; set aside.
To vegetables remaining in skillet, stir in spinach, nutmeg, 1/2 cup bread crumbs, 1/4 cup Romano, 1/4 cup cream, and 1/4 teaspoon salt. To vegetables in bowl, add ground meat, eggs, and remaining 1/2 cup crumbs, 1/4 cup Romano, 1/4 cup cream, and 3/4 teaspoon salt; mix just until well blended but not over mixed.
Line 9" by 5" loaf pan with plastic wrap. Spoon half of meat mixture into pan, gently patting evenly. Top with spinach mixture, then remaining meat mixture, pressing firmly. Invert meatloaf into prepared baking pan. Remove loaf pan and discard plastic wrap.
Bake meatloaf 1 hour and 15 minutes or until temperature on instant-read thermometer inserted in center of meat mixture reaches 155° F. Let meatloaf stand 10 minutes to allow internal temperature to rise to 160° F and to set juices for easier slicing.
ENJOY!
Wednesday, October 1, 2008
Cheesy Spinach and Bacon Dip
It's fall, it's football season. Bring on the snacks!
NEED:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained
8 slices Bacon, crisply cooked, drained and crumbled
COMBINE all ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until cheese is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.
ENJOY!
NEED:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained
8 slices Bacon, crisply cooked, drained and crumbled
COMBINE all ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until cheese is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.
ENJOY!
Cheddar Chicken and Rice
NEED:
THIS RECIPE IS A REDUCED FAT RECIPE. YOU CAN USE ALL REGULAR ITEMS IF YOU WISH.
1/2 cup Light Zesty Italian Dressing
1 pound boneless skinless chicken breasts, cut into strips
2 cups instant brown rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 green pepper, cut into strips
1-1/2 cups chopped tomatoes
1 cup 2% Milk
Shredded Reduced Fat Mild Cheddar Cheese
1/2 cup sliced green onions
HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.
ADD tomatoes, cheese and onions; stir until blended.
ENJOY!
THIS RECIPE IS A REDUCED FAT RECIPE. YOU CAN USE ALL REGULAR ITEMS IF YOU WISH.
1/2 cup Light Zesty Italian Dressing
1 pound boneless skinless chicken breasts, cut into strips
2 cups instant brown rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 green pepper, cut into strips
1-1/2 cups chopped tomatoes
1 cup 2% Milk
Shredded Reduced Fat Mild Cheddar Cheese
1/2 cup sliced green onions
HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.
ADD tomatoes, cheese and onions; stir until blended.
ENJOY!
Tex-Mex Chicken Spaghetti
NEED:
1 (16 ounce) package spaghetti pasta
2 tablespoons olive oil
1 onion, chopped
2 (9 ounce) packages precooked chicken slices or 2 cups chopped cooked chicken
1 (16 ounce) jar chunky salsa
1 (15 ounce) jar four cheese Alfredo sauce
1/2 cup grated Parmesan cheese
2 avocados, peeled and chopped
Bring a large pot of salted water to a boil. Meanwhile, in large skillet cook onion in olive oil over medium heat until onion is tender, about 5 minutes.
Cook pasta according to package directions. While pasta is cooking, add chicken or turkey and salsa to onions and bring to a simmer. Then stir in Alfredo sauce.
Drain pasta and add to mixture in skillet. Toss over medium heat for a few minutes. Then serve, sprinkling with Parmesan cheese and topping with avocado.
Serves 6
ENJOY!
1 (16 ounce) package spaghetti pasta
2 tablespoons olive oil
1 onion, chopped
2 (9 ounce) packages precooked chicken slices or 2 cups chopped cooked chicken
1 (16 ounce) jar chunky salsa
1 (15 ounce) jar four cheese Alfredo sauce
1/2 cup grated Parmesan cheese
2 avocados, peeled and chopped
Bring a large pot of salted water to a boil. Meanwhile, in large skillet cook onion in olive oil over medium heat until onion is tender, about 5 minutes.
Cook pasta according to package directions. While pasta is cooking, add chicken or turkey and salsa to onions and bring to a simmer. Then stir in Alfredo sauce.
Drain pasta and add to mixture in skillet. Toss over medium heat for a few minutes. Then serve, sprinkling with Parmesan cheese and topping with avocado.
Serves 6
ENJOY!
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