Turkey / Chicken / Tater Tot Bake

This was created as a way to rid my fridge of leftovers. I had some leftover roast turkey and some left over convienent store chicken. Also a bit of turkey gravy.
I added a few more things and tossed it all in the oven. Your amounts will vary according to your taste and of course your leftovers.

Dice up the left over Turkey or Chicken or both, into a large bowl.
Dice one small onion
Dice one large carrot
Dice two stalks of celery
Add to the diced turkey / chicken
Pour in the gravy
Salt / pepper / garlic powder to taste
Spray the appropriate sized baking dish with cooking spray.
Add the mixture.
Top with shredded cheese
Top all that with Tater Tots

Place in a 350 degree oven for about 40 minutes or until the Tater Tots are golden brown.

Not only does this use leftovers, it is a great comfort food.

I served mine with a tossed salad.

ENJOY!

Almond Crescent Cookies

NEED:

1 cup of butter, room temperature
2/3 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract
2 1/2 cups of flour
1 cup ground almonds
1/4 cup of powdered sugar for sprinkling

Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.

Add the flour and ground almonds. Mix thoroughly.

Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.

Dust with powdered sugar.

For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.

ENJOY!

Peanut Butter and Chocolate Chip Pancakes.

NEED:
1 cup multi grain pancake mix
1 large egg
1/2 cup peanut butter - smooth or crunchy..according to your taste
1 cup milk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 tablespoon butter


Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve.
Repeat with remaining batter.

ENJOY!

Cheesy Chicken Spaghetti

NEED:
9 ounces uncooked spaghetti
Cooking spray
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese, divided
3 cups frozen chopped cooked chicken, thawed

Preheat oven to 350º.

Cook pasta according to package directions, omitting salt. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese.
Bake at 350º for 15 minutes.

ENJOY!

Spinach-Apple Salad With Maple-Cider Vinaigrette

NEED:
Sugared Curried Pecans
1 (6-ounce) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
1 (10-ounce) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-ounce) package crumbled goat cheese

Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

ENJOY!

Blue Cheese-Bacon Dip

NEED:
7 bacon slices, chopped
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
1/3 cup half-and-half
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted
Grape clusters
Flat bread or assorted crackers

Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.

Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.

Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flat bread or assorted crackers.

ENJOY!

Cheesy Chicken Taco Casserole

NEED:
1 1/2 pounds skinless, boneless chicken breasts
Salt and pepper
1 (24 oz.) jar pasta sauce
9 (5-inch) corn tortillas
1 cup chopped cilantro
2 cups shredded Monterey Jack (8 oz.)
1 small tomato, sliced

Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.

Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes.
Remove foil and cook until top is lightly browned, 10 minutes more.

ENJOY!

Cranberry-Orange Tea Bread Muffins

NEED:
1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 miniature baking cups
Vegetable cooking spray
Orange-Cream Cheese Glaze

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.

Whisk together flour, baking powder, and salt.

Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.

Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.

Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins.

ENJOY!

Fixed Up Cauliflower

NEED:
1 small head cauliflower or 3 cups frozen cauliflower
1 tablespoon olive or vegetable oil
1 stalk celery, thinly sliced
2 tablespoons cider vinegar
2 tablespoons lower-sodium chicken broth or water
1 tablespoon chopped drained canned pimientos
1 teaspoon sugar
1⁄4 teaspoon dried thyme leaves
1⁄8 teaspoon black pepper

Cut fresh cauliflower into flowerets. In a large saucepan, bring 1⁄2 inch of lightly salted water to a boil over high heat. Add the cauliflower. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-tender. (Or, cook the frozen cauliflower according to package directions.) Drain; transfer cauliflower to a serving bowl.

Meanwhile, in a small saucepan, heat the oil over moderate heat. Add the celery and cook for 5 minutes or until tender. Stir in the vinegar, chicken broth, pimientos, sugar, thyme, and pepper. Drizzle over the cauliflower and toss until mixed.

ENJOY!

Artichoke Pasta

NEED:
3 14.5-ounce cans diced tomatoes with basil, oregano, and garlic
2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream
12 ounce dried linguine, fettucine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional)

Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese.

Makes 6 servings.

ENJOY!

Round Steak - in the Crock Pot

I am not a fan of steak..but I made this and WOW..so easy..so tender.
NEED:
1 round steak - size of your choice
5 to 6 medium potatoes - peeled and quartered
3 to 4 carrots - peeled and cut into 1 inch pieces
1 medium onion - diced
1 can of Creamed soup - flavor of your choice
3/4 cup of water
salt and pepper to taste

Place potatoes, onion and carrots in the bottom of the crock pot. Lay the steak on top of the veggies. ** you can cut into serving sizes or leave whole.**
mix soup with the water and pour over the meat.
Cook for 6 to 7 hours on high - depending on how large of a steak you have.

ENJOY!

Creamy Mexican Crockpot Chicken or Turkey

NEED:
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro

Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.

Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.

Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.

Makes 8 servings.

ENJOY!

Turkey Pesto Casserole

NEED:
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.

Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.

Bake for 35-45 minutes until casserole is hot and bubbly.

Serves 8

ENJOY!

Leftover Turkey Special Recipe

NEED:
***1st Layer***
2 boxes dry stuffing mix -- with seasoning
1/2 cup melted butter
1 cup water
***2nd Layer***
2 1/2 cups cooked cut up turkey
1/2 cup finely chopped onion
1/2 cup finely sliced celery
1/4 cup chopped green pepper
3/4 cup mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cup milk
***3rd Layer***
1 can cream of mushroom soup
1 can water
1 cup shredded mozzarella cheese

Combine 1st layer ingredients, toss until moist, and spoon half of mixture into 13x9 pan, setting other half of mixture aside. Combine chicken, onion, celery, green pepper, mayo, and salt in a bowl until it is well mixed. Place on top of stuffing in pan; top with remaining stuffing. Beat together eggs and milk. Pour over ingredients in pan, and refrigerate several hours or overnight.

One hour before serving, pour soup diluted with water over chicken and stuffing in pan. Bake in pre-heated 350F oven for 50 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted.

ENJOY!

Almond Turkey Bake ( use leftover Turkey)

A great recipe for some of that leftover Thanksgiving Day Turkey.
NEED:
4 ounces shredded Cheddar
1 tablespoon flour
1 cup slivered almonds, toasted
3 cups cooked chopped turkey
1 1/2 cup celery slices
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper
1 Pastry for 2-crust 9 inch pie

Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish.

Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds.

Bake at 400 degrees for 30-35 minutes.

ENJOY!

7 Grain Cereal Muffins

NEED:
1 cup seven-grain cereal
1 cup dried tart red cherries - can use cranberries
1/2 cup packed brown sugar
1/4 cup cooking oil
1-1/4 cups buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg, slightly beaten

Grease 12 muffin-top cups, six 3-1/4-inch (jumbo) muffin cups, or sixteen 2-1/2-inch muffin cups. (Or, line standard muffin cups with paper bake cups.) Set aside. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes. Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.

Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups three-fourths full of batter.

Bake in a 400 degree F oven about 12 minutes for muffin-top cups, about 20 minutes for 3-1/4-inch muffins, or 15 to 18 minutes for 2-1/2-inch muffins or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately.

Makes 12 muffin tops, six 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins,

ENJOY!

Toffee Bars

NEED:
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
3/4 cup semisweet chocolate pieces
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces - you can crush a Health Bar for this.

Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.

Spread dough evenly in an non-greased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.

Makes 36 bars

ENJOY!

Super Potato Soup

This is a recipe from someone I work with. Terra didn't have exact measurements but I added ( without measuring) the ingredients according to my taste. It came out so good. I'll give a general idea of the amounts but you can adjust it according to your taste.

NEED:
6 Yukon Gold potatoes ( the type is very important) peeled and diced-exact number
3 cans of chicken broth - exact number
1 loosely filled cup of shredded carrots. I used the pre cut carrot sticks, so not a "full" cup of shredded carrots.
3/4 cup chopped celery
3/4 cup diced onion
salt
pepper
garlic powder
Milk
2 heaping serving spoons of sour cream
3 slices of bacon, diced
Instant mashed potatoes

** Terra added leaks toward the end. She also used heavy cream instead of the sour cream and she adds a lot of cheese to the soup while making it**

In large pot, place diced bacon in bottom until browned. Drain off fat. Add carrots, celery, onion, potatoes and chicken broth. Season to taste. Bring to boil then reduce and cook for approximately 20 minutes. Potatoes should be tender by then.
While stirring pour in milk. I used between 1/2 to 3/4 cup. You will have to judge the amount. You want it to make a "white" base for the soup. Stir in the sour cream until it is blended.
Add instant potatoes. Add them at a 1/2 cup at a time. The potatoes act as a thickening agent. So add until you have reached your desired thickness. Reduce the heat to as low as possible and let it warm through.
I like to serve my potato soup garnished with finely shredded cheese and chopped green onion tops.


ENJOY!

Marshmallow Truffles

Just one thing to say about these..TDF ( to die for).
NEED:
1 7-ounce jar marshmallow creme
1/3 cup butter, softened
1/4 teaspoon almond extract or vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
Powdered sugar
8 ounces semisweet chocolate squares, chopped
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or candy sprinkles
White baking chocolate, melted

Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.

Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.

Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.

Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate.

Makes about 40 truffles.

ENJOY!

Beer-Battered Tilapia with Mango Salsa

NEED:
3 tablespoons whole-wheat flour
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/8-1/4 teaspoon cayenne pepper
1/2 cup beer
1 pound tilapia fillets (about 3), cut in half lengthwise
4 teaspoons canola oil, divided
Mango Salsa (recipe follows)

Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning.
Serve immediately with Mango Salsa**
**Mango Salsa
3/4 cup prepared tomato salsa
1 large ripe mango, peeled and diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro, or to taste

In a small bowl, combine salsa, mango, lime juice and cilantro

ENJOY!

Chili-Rubbed Tilapia with Asparagus and Lemon

NEED:

2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.
Serve the asparagus with the fish.

ENJOY!

Macaroon-Chocolate Bars

NEED:
2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2-3/4 cups flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Toasted whole almonds (optional)

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.

In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.

Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.

Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.

In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.

Makes 48 bars

ENJOY!

Apple Mango Crisp

NEED:

Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)

Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.

For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.

Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.

Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.

Cool slightly. Serve warm. If desired, top with dessert topping.

Makes 16 (3/4-cup) servings.

ENJOY!

Cappuccino Cookie Bites

NEED:
1 cup butter-flavor shortening
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon coffee-flavor liqueur or milk
1 teaspoon vanilla
2-1/4 cups all-purpose flour
2 tablespoons instant coffee crystals
48 milk chocolate kisses with stripes or almonds


Beat shortening in a large bowl with an electric mixer on medium to high speed for 30seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.

Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.

Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely.

Makes 48 cookies

ENJOY!

Chocolate Bombs

NEED:

1 cup butter
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder


Preheat oven to 350 degrees. Melt the butter in a saucepan at low temp. In a bowl, mix the eggs, sugar and vanilla thoroughly. Sift the flour and cocoa into the sugar mixture and the add the melted butter - mix well. Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake for 15 minutes or until the muffins are cooked in the middle (poke with a toothpick and if comes out clean they are done). Cool them in the tins.

ENJOY!

Tortilla Soup with Grilled Chicken

NEED:
2 tablespoons corn oil
1 cup frozen diced onions or fresh cut onions
1 carton (32-oz.) chicken broth - low sodium or regular
1 can (14.5-oz.) diced tomatoes with roasted garlic
1 can (4-oz.) diced green chiles, drained
1/4 cup lime juice
2 cups shredded grilled chicken breast
Salt and pepper
2 cups broken tortilla chips
Chopped avocado, cilantro, and green onions

In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.

Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired.

Makes 4 to 6 servings

ENJOY!

Chicken Butternut Squash Soup

NEED:
1-1/4 pound butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up **also good way to use left over chicken..or roast your own.
Fresh cilantro leaves

Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.

In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.

Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.

To serve, top soup with nuts, chicken, and cilantro.

ENJOY!

Leftover Roast Beef Soup (Leftover Steak Too!)

NEED:

2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or olive oil
3-4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles

In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.

Stir in the chopped cooked beef.

Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).

Bring mixture to a boil and stir in uncooked egg noodles.

Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

ENJOY!

Creme Brulee French Toast

Now, doesn't that sound yummy?

NEED:
Plastic slow cooker liner
12 ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed

Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.

In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.

Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.

ENJOY!

Southern Fried Sweet Potatoes

NEED:
3 medium cooked sweet potatoes, cooled
salt - to taste
2 eggs
2 tablespoons water
1 cup fine dry bread crumbs
vegetable oil

Peel and cut potatoes into 1/4-inch slices. Sprinkle lightly with salt. Beat eggs with water in a shallow bowl or pie plate. Put bread crumbs in shallow bowl or spread out on waxed paper. Dip potatoes in beaten eggs, then in crumbs.
Pour about 2 inches of oil into a heavy skillet and heat to 370°, or use a deep fryer. Fry the prepared potato slices, a few at a time, until golden. Drain briefly on paper toweling and serve hot.

ENJOY!

Sweet Potato and Sausage Casserole

NEED:

6 baked sweet potatoes
1/4 cup granulated sugar
juice and zest of 1 lemon
1 teaspoon ground cinnamon
1 pound cooked link sausages or sausage patties, cooked

Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon.Beat until light; spoon into a buttered baking dish. Top with sausage patties or links.
Bake at 450° for 10 minutes.

ENJOY!

Baked Stuffed Sweet Potatoes

NEED:
4 medium sweet potatoes
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon milk
1 can (8 ounces) crushed pineapple, drained and reserve liquid
6 marshmallows - large

Bake sweet potatoes at 450° until soft.
Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned.
Serves 4 to 6.

ENJOY!

Easy Glazed Sweet Potatoes

NEED:
2 pounds medium sweet potatoes, cooked, peeled, and cut up
1/4 cup butter
1/4 cup maple syrup
1/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon

Place cut up sweet potatoes in a buttered 2-quart baking dish. In a saucepan, combine remaining ingredients; cook until mixture boils. Pour over potatoes; bake at 350° for 30 minutes, or until hot and nicely glazed.

ENJOY!

Caramelized Onion Flatbread

A nice change up from the typical garlic bread side.

NEED:
1 large sweet onion, sliced
3 tablespoons olive oil, divided
1 pound bakery pizza dough
1 1/4 teaspoons kosher salt or regular salt
1 teaspoon chopped rosemary

Preheat oven to 425°.
Sauté onion in 1 tablespoon hot oil over medium-high heat 15 minutes or until golden brown.

Press dough into a 15- x 10-inch pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with remaining 2 tablespoon oil, and sprinkle with salt, rosemary, and caramelized onions.

Bake at 425° on lowest oven rack 20 minutes or until lightly browned.

ENJOY!

Simple Pumpkin Soup

NEED:
1/2 cup onion
3 tablespoon butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream.
Makes 4 to 6 small servings.

ENJOY!

Ginger Pumpkin Bisque

NEED:
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)

In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.

ENJOY!

Chicken Butternut Squash Soup

NEED:
1-1/4 pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves


Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.

In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.

Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.

To serve, top soup with nuts, chicken, and cilantro.

Makes 6 servings.

ENJOY!

Sweet Potato and Hominy Stew

NEED:

6 cloves garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce cans reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- oz. golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork
Cilantro
Lime wedges


In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.

If desired serve with cilantro and lime wedges.

ENJOY!

Pumpkin Muffins

I had the BEST pumpkin muffins today..and went searching for a recipe that seemed like it would create the same ones. This came out very close...YUMMY.

NEED:
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce

STREUSEL TOPPING
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter

Preheat oven 350F degrees. Use non-stick cooking spray on the muffin pans, or use paper liners.

Place all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.

For streusel topping: put sugar, flour, cinnamon and butter into a one cup mini processor and pulse until crumbly, 2-4 times. Sprinkle over muffin batter.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

ENJOY!

Spinach-Roasted Red Pepper Dip

NEED:

1/2 cup shredded mozzarella cheese
1/2 cup plain low-fat or fat-free yogurt
1/2 cup light or regular mayonnaise dressing or salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
1 cup loosely packed fresh spinach leaves, coarsely chopped
3/4 cup bottled roasted red sweet peppers, drained and chopped
1/4 cup thinly sliced green onions
3 red and/or yellow sweet peppers, seeded and cut into strips

Preheat oven to 350 degrees F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and mustard. Stir in spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons Parmesan cheese.

Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through. Sprinkle with remaining 2 tablespoons green onions. Serve with sweet pepper strips.

Makes 2 1/4 cups.

ENJOY!

Autumn Harvest Stew

NEED:
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice

Trim fat from meat. Cut pork into 1-inch cubes.

In a 3 1/2- or 4-quart crockery slow cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.
Makes 4 servings.

ENJOY!

Apple Pie Party Dip

NEED:
1 1/3 cups peeled, cored, and diced apple
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves
1/8 teaspoon cinnamon

INGREDIENTS FOR CHIPS:
5 (6-inch) flour tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.

Brush the tortillas with butter, then cut them into wedges.

Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.

ENJOY!

Jalapeno / Cheese Cornbread

NEED:
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) whole kernel corn, drained
3 tablespoons chopped pickled jalapeños

PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

ENJOY!

Quick and Easy Apple Dumplings

This is the perfect fast treat for a cold evening...and the house smells so great while they are baking.

NEED:
1 box (2 pie crusts)Pre made pie dough..the sort that is either folded or in a roll
4 to 5 medium to large apples
butter
1/8 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

You want the pie dough to be room temperature to make it easier to work with.
Peel and core the apples. ** coring an apple is not hard but can be annoying..and easy way...cut the apple in half and remove the core from both sides and then just place the sides together**
If you are using large apples, cut the sheet of dough into 3 pieces. ( if you are using small apples you MAY have enough in one sheet of dough to cover 4 apples )
Press the dough out a bit but not too thin.
Combine the sugar, cinnamon and nutmeg in a small bowl.
Place the apple in the center of the dough. Place about a 1/2 tablespoon of butter in the center of the apple. Sprinkle with some of the sugar, cinnamon and nutmeg mixture and pull the dough up around the apple and pinch it together. Place in a lightly sprayed baking dish. Continue until all your apples are covered with dough.
In a small sauce pan:
1/2 cup water
2 tablespoons of sugar
1/2 teaspoon cinnamon
1/4 teaspoon of nutmeg.
**If you didn't use all the other mixture when sprinkling the apples..pour the remainder in too**
Bring to a boil and allow to simmer for 5 minutes..stirring occasionally. Remove from heat and let sit for 2 minutes then pour over the dumplings.
Place in a 375 degree oven for 40 minutes.
Allow to cool slightly before serving as the apple filling will be very hot. You can serve it with a scoop of vanilla ice cream.

ENJOY.

Deviled Chicken Thighs with Mashed Sweet Potatoes

NEED:
1/4 cup Dijon mustard
2 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne)
1 clove garlic, crushed with press
1/3 cup bread crumbs
1/4 cup loosely packed fresh parsley leaves, chopped
2 pound skinless, boneless chicken thighs, cut into 1-inch-wide strips
4 medium sweet potatoes
1 tablespoon margarine or butter

Preheat broiler. Grease a jelly-roll pan.** don't have a jelly roll pan? Use a baking pan that is large enough to hold the ingredients. ** In large bowl, mix mustard, Worcestershire, ground red pepper, and garlic until blended. On waxed paper, combine bread crumbs and parsley.

Toss chicken with mustard mixture; place in jelly-roll pan. Broil chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from broiler, and sprinkle chicken with crumbs (do not turn chicken over). Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when thickest part of thigh is pierced with knife.

Meanwhile, place unpeeled whole potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

ENJOY!

Sweet Potato and Hominy Stew

NEED:

1 clove garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce can reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- ounce golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork- (Like Lloyds)

Directions
In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin.

Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.

ENJOY!

Simple Baked Chicken

My friend Bobbie, aka Robota, sent me this. What could be easier?
NEED:
4 skinless, boneless chicken breast
1/2 stick butter ( 4 parts per breast )
Bisquick - just enough to "dust" each breast
Place 2 pats of butter, per chicken breast, in a 9 x 13 baking dish.
Rinse each breast and flower with Bisquick
Place each breast on top of two pats of butter in the baking dish.
Then place two pats of butter on top of each breast.
Bake at 400 degrees for 30 minutes.

ENJOY!

Eggplant Pizza

NEED:
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese


Preheat an oven to 350 degrees.
Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

ENJOY!

Sour Cream Sugar Cookies

This is the cookie of all cookies. The cookies cookie dreams are made of. In my area these are known as "THE Pink Cookies" due to the color of the frosting. They are served at all school room parties and if lucky, in the school cafeteria. Many thanks to Jean Gawlik for sharing this recipe. Her mother, Marie Smith passed this down to her and it is now a staple in our school system.

NEED:
1/2 cup of butter or margarine
1/2 cup Crisco
1/1/2 cup sugar
2 eggs
1/2 teaspoon of baking soda
3 tablespoons sour cream
3 cups sifted flour
1/2 teaspoon of salt

Mix butter, Crisco and sugar until creamy. Add eggs one at a time. In separate bowl, mix baking soda and sour cream until baking soda is completely dissolved. Add to butter mixture. In separate bowl, sift flour and salt together. Add to wet batter and mix well. Dough will be sticky and could the used as drop dough, if desired. If too sticky, add more flour until it can be rolled 1/4 inch thick. Cut with cookie cutters and bake at 350 degrees until golden brown. Approximately 8 minutes.

Frost with a butter cream frosting....color of your choice...but I do promote PINK.

ENJOY!

Applesauce Nut Cookies

NEED:
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup shortening
1 cup sugar
1 egg, unbeaten
1 cup sweetened applesauce
1/2 cup raisins
1/2 cup chopped nut meats

Blend together flour, baking powder, soda, salt and spices. Cream shortening, add sugar and cream well. Add eggs and beat well. Add flour, alternately with applesauce, mixing thoroughly. Add raisins, nuts and blend. Drop from teaspoon on greased baking sheet 2 inches apart. Bake in moderate oven 375 degrees for 15 minutes.
Remove to wire rack to cool.

ENJOY!

Apple Brownies

NEED:
1/2 cup vegetable shortening / oil
1 cup sugar
1 egg
2 diced up apples - peeled
1/2 cup walnuts
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 teaspoon salt
1 teaspoon cinnamon
Mix shortening, sugar, and egg
Beat
Stir in the baking powder, soda, salt, cinnamon
Add apples and nuts
Spread in 9 x 9 or 8 x 8 pan that has been sprayed with non stick cooking spray
Bake at 325 degrees for 45 minutes.
Cool in pan on wire rack.

ENJOY!

Roast Bologna

As a rule, I am not a bologna fan. This recipe makes it very yummy.

Skin one 3 lb. bologna. Score surface to form diamond pattern. If desired insert a whole clove in each diamond. Place the bologna on rack in shallow roast pan. Bake in (350) oven for 1 hour and 30 minutes. Brush several times with pineapple juice or other fruit juice while baking.
You are going to do this similar to roasting a ham. It really is great.

ENJOY!

Cottage Cheese Sticks

NEED:
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon celery seed
1 teaspoon caraway seed
6 Tablespoons butter
1/2 cup creamed cottage cheese.
1 Tablespoon Milk

Preheat oven to 425 degrees Lightly grease 2 cookie sheets.

Sift flour with salt and baking powder. Stir in celery and caraway seed.
Cut butter into mixture

Combine cottage cheese and milk. Add to the flour mixture stirring to form a soft dough. On alightly floured surface, divide dough into 12 parts. With palms, roll each part in pencil thin strips about 14" long. Cut in half . Bake 10 to 12 minutes or until golden. Remove to wire rack and cool.

Makes 24

ENJOY!

Slow Cooker Kielbasa and Beer

NEED:
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.

ENJOY!

Delicious Gluten-Free Pancakes

NEED:
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 tablespoons canola oil
2 cups water

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.

Serve immediately with condiments of your choice.

ENJOY!

Crème Caramel Squares

My friend Donna, in Newfoundland, came across this is a Kraft Cookbook. Sounds wonderful.

NEED:
1-1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1 package (8 oz.)Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
1 tub (8 oz.)Whipped Topping, thawed, divided
1 package (3.4 oz.) Vanilla Flavor Instant Pudding
1 package (3.4 oz.) Butterscotch Instant Pudding
1/3 cup caramel ice cream topping

MIX graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.

BEAT cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup whipped topping. Spread over crust.

BEAT each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining whipped topping.

Refrigerate 4 hours. Drizzle with caramel topping just before serving.

ENJOY!

Fastest Cheesecake

NEED:
8 ounce package AND 3 ounce package cream cheese, softened
14 oz. can sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 9" graham cracker or chocolate cookie pie crust

In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour.
**can be served after one hour..but if you want a really great cheesecake..chill over night. It's well worth the wait.**
8 servings

ENJOY!

Crockpot Chicken Rice Soup

NEED:
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
3 (14 oz.) cans ready to serve chicken broth
1 (14 oz. ) can ready to serve vegetable broth
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 oz. pkg. sliced fresh mushrooms
1/2 cup long grain rice
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves

Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender.

Serves 8

ENJOY!

Easiest Fudge in the World

NEED:
1 (12-ounce) package semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk

Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.

Makes about 2 pounds candy.

ENJOY!

Skillet Spaghetti

NEED:
28-oz. jar pasta sauce
1-1/2 cups water
12 oz. spaghetti pasta, broken in half
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

In 12" skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat. Add spaghetti and stir well, making sure spaghetti is under the sauce, completely covered in it. If necessary, you can add another 1/4 cup of water.
Bring to a boil again, cover, reduce heat to low, and simmer for 20-25 minutes, stirring frequently. You may add more water or tomato sauce if the mixture appears to be too dry. Cook until spaghetti is al dente. Top with cheese and serve immediately.

Serves 4

ENJOY!

Diced Baked Potatoes

I like things you can throw together and toss in the oven then pull out and serve.
This is one of those and makes a great side dish.
NEED:
5 to 6 medium potatoes ( the number depends on how many servings you need )
1/4 cup diced onion
2 tablespoons of Olive Oil
1 Tablespoon of butter
1/2 cup of Shredded Cheese - flavor of your choice
Salt, pepper, and garlic powder.

Oven at 350 degrees

Place diced potatoes and onion in a large bowl. Use salt, pepper and garlic powder to taste. Blend in softened butter, olive oil and cheese and place in sprayed baking dish. Cover and bake for 50 minutes. Uncover and bake 10 more minutes to brown lightly.

ENJOY!

Arangini (Italian Stuffed Rice Balls)

NEED:
3 3/4 cups water
1 1/3 cups uncooked brown rice or white rice
2 cloves garlic (or 1 teaspoon of jarred garlic)
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped (can use browned ground meat)
4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying

Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic( if you used the cloves) and bay leaf, and allow to cool.

In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.

Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.

Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.

Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.

**that is the classic recipe, however, I like to make my rice balls just a bit larger and make an indention in the center and place the meat and cheese mixture in it. Then carefully push the side up to cover the mixture and press the ball of rice together and deep fry.**
ENJOY!

Squash Casserole

NEED:
1 butternut squash small to medium size
1/4 to 1/2 cup brown sugar..do not pack
1/2 teaspoon salt
1 1/2 tablespoon butter
1 egg
mini marshmallows

Cut squash in half and remove seeds. If you only want to make half the squash, wrap the other half in plastic wrap and store in refidgerator. The squash will remain good ( it its fresh) for a week.
Dice the squash into one inch pieces and place in sauce pan with about 2 inches of lightly salted water. Bring to a boil and then lower temperature and simmer until squash is soft when pierced with a fork.**do not allow to boil dry..add water as needed** This takes approximately 20 minutes.
Drain and place in a mixing bowl. With a heavy whisk or large spoon mash the squash until fairly smooth. Add the brown sugar,butter and egg and mix until well blended.
Pour into a baking dish that has been sprayed with cooking spray.
Bake for 40 minutes at 350 degrees. Top with mini marshmallows ( just enough to make a single layer) return to oven for an additional 10 minutes.
You can make this a head and place in the refidgerator until ready to bake. Do not add the marshmallows until baked. You can store this in the refridgerator for about 24 hours before baking.

ENJOY!

Broccoli and Sausage Focaccia

In a hurry? This is a great fast dinner everyone will love.
NEED:
2 tablespoons olive oil
8 ounces sweet Italian turkey or pork sausage, casings removed
1 onion, thinly sliced
1 (13.2 oz.) tube Italian bread dough
2 tablespoons finely grated Parmesan
1 cup chopped broccoli, thawed or cooked, patted dry

In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.

Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.

Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.
**Be creative. You can take this simple recipe and use your favorite toppings and make something great.**

ENJOY!

Ham and Red-Eyed Gravy

I grew up with Red-Eyed gravy and I love it. Hope you will too.
NEED:
2 tablespoons unsalted butter
12 ounces smoked ham, sliced 1/4 inch thick
1/3 cup strongly brewed coffee
Pepper

In a large frying pan (it should be big enough to accommodate ham, even more than one slice, in a single layer), melt butter over medium-high heat. Once butter foams, add ham and cook until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.

Pour coffee into pan and cook, stirring and scraping bottom of pan to release browned bits, until liquid is reduced by about half and just slightly thickened, 2 to 4 minutes. (Gravy will still be thin.) Season with pepper to taste, pour over ham and serve hot.

You can serve with a side of mashed potatoes for dinner or eggs and hashbrowns for breakfast.

ENJOY!

Dinner Party

This past week I had a couple over for dinner. Nothing fancy, just basic food for the 4 of us. I like to find out what people like or more importantly what they don t like and cook accordingly. Also, I don t really want to spend a lot of time in the kitchen so I planned for most of this meal to be done in the oven and all finish at once so all I needed to do was plate it and serve it.
This takes just a bit of planning and saves you a lot of time.
My menu was
baked pork steaks
meatloaf
baked potatoes
stuffing
squash casserole
Texas Roadhouse green beans

All but the green beans went in the oven. All baked at 350 degrees. You need to plan what pans you will be using and while the oven is cold place them on the oven rack to make sure they fit. You need to leave some space around the pans for heat distribution.
Earlier I had diced half a butternut squash and boiled it until soft. I mashed it up and added brown sugar and butter, place the mixture in a baking dish that had been sprayed with cooking spray and placed it in the fridge.
You can also make the meatloaf ahead of time and refidgerate and wash and wrap your baked potatos ahead also.
One hour and fifteen minutes before your serving time place the meatloaf and the potatoes at the back of the oven rack.
Now prepare your pork steaks and stuffing. Place them on the oven rack in front of the other two items. The oven rack should be in the center of the oven.
By placing the first two items in a bit earlier it gives them a bit of added cooking time as the temperature of the oven is just slightly lower than you would normally use.
Keep in mind the squash is already cooked and you are merely baking it to heat it through. If there is not enough room on the center rack, you can place in on the next rack down, which is what I did.
Now, set your oven timer for one hour.
The Texas Roadhouse Green are made with canned beans, so place those in a pan on low and go enjoy your company.
Everything will finish at once and Bingo there is dinner.
You can do this with a great many meals. The trick..pans that all fit in the oven and knowing your cooking times and cooking temperatures. A slight adjustment up or down and starting the longer cooking items first saves you a lot of hassles.

Hope you found this useful.

**By searching the blog you can find recipes for the above items.**

Strawberry Blueberry Cheesecake Muffins

This is ultra easy because you are going to start with a mix.

NEED:
Strawberry Cheesecake Muffin mix..any brand
Blueberries

Muffin tin to make 6 muffins.

The strawberries in the mix have been dried. So, to change the texture add about 1/ 3 cup of fresh blueberries. The juice from the fresh berries adds great extra flavor and moisture.

Follow the instructions on the package and then blend in the blueberries with a spoon.

Bake as directed. Cool completely on rack before serving.

ENJOY!

Killer Dark Chocolate Brownies

You can use regualr brownie mix if you like. I happen to be a fan of dark chocolate and it made this extra rich tasting.
NEED:
1 box of Brownie Mix ( Dark chocolate or regular)
1 cup mini marshmallows
1/4 cup chopped walnuts ( optional )
3/4 cup raspberry jam or preserves - lightly whipped with electric mixer

Make brownie mix as directed and blend in the marshmallows and nuts.

Grease or spray with cooking spray an 8 x 8 or 9 x 9 baking pan.

Pour 1/2 the batter and spread evenly in the pan. Top with raspberry mix and top that with the remaining brownie mix.
*** you will not taste a lot of the raspberry but it adds a bit of "something" to the dark chocolate and adds moisture to the brownies***
Bake at 350 degrees for 25 to 30 minutes. Done when inserted toothpick comes out clean.
Remove from oven and cool on wire rack. Cool completely before cutting.

The marshmallow makes these the richest tasting brownies you will ever have.

ENJOY!

Simple Shortbread Cookie

NEED:
3/4 cup butter, softened
1/4 cup sugar
2 cups all purpose flour

Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.

Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.

ENJOY!

Rhubarb Shortbread Squares

NEED:
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
4 cups diced fresh or frozen rhubarb
1 1/4 cups sugar
1/4 cup water
1/8 teaspoon salt
2 envelopes unflavored gelatin
1/3 cup cold water
4 drops red food coloring (optional)
1 cup whipping cream, whipped

In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack.

In a saucepan, bring the rhubarb, sugar, water rand salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours.
Fold in whipped cream. Spread over crust.

Cover and refrigerate for 3 hours or until set. Cut into squares.

ENJOY!

Scones

NEED:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.

Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

ENJOY!

Peanut Butter 'Cranwich' with Almonds

NEED:
1/4 cup dried cranberries
3 tablespoons Creamy Peanut Butter
1/8 teaspoon ground cinnamon
1 slice Seven Grain Bread or other multi grain bread, toasted
1 tablespoon slivered almonds, toasted



Combine cranberries, peanut butter and cinnamon in small bowl. Spread on toasted bread.
Sprinkle with toasted almonds.
Serve

ENJOY!

Southwestern Breakfast Burritos

NEED:
1/4 cup drained, rinsed Black Beans
1/4 cup drained Diced Tomatoes
2 tablespoons chopped fresh cilantro
No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Southwestern Style (1-1/2 cups = 12 oz)**can use 1 1/2 cup beaten eggs
4 whole wheat flour tortillas (8 inch)
1/4 cup shredded Pepper Jack or sharp Cheddar cheese (1/4 cup = 1 oz)
4 lime wedges

Combine beans, tomatoes and cilantro in small bowl; set aside.
Spray medium nonstick skillet with cooking spray; heat over medium heat. Add Egg Beaters. Cook without stirring until edges and bottom begin to set. Lift cooked portion and gently turn to scramble. Continue cooking until set.
Wrap tortillas between two damp paper towels. Heat tortillas in microwave on HIGH about 30 seconds or until just heated through and pliable.
Spoon cooked Egg Beaters evenly down center of each tortilla. Top each with equal amounts of bean mixture and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style.
Serve immediately with a wedge of lime for added flavor.

ENJOY!

Simple Crock Pot BBQ Ham

On a recent Blood Drive I had the great experience of eating some of this. It was made by Joan, who is one of our volunteers. This is so very simple and so very good.
NEED:
4 pounds of sliced chipped ham..sliced rather thin but not chipped
1 bottle of Open Pit ( or brand of your choice ) Honey BBQ sauce
1/4 cup Honey
2 to 3 tablespoons of sugar or sugar substitute

Place the ham in your crock pot

Combine the BBQ sauce, honey and sugar and pour over the ham..Mix well

Set crock pot on low and heat for a couple hours or until heated through.

Serve on buns.

ENJOY!

Red Potato Salad

NEED:
1-1/2 pounds new round red potatoes
1 cup light mayonnaise or salad dressing or regular mayonnaise or salad dressing
1 tablespoon yellow mustard
1 tablespoon white wine vinegar
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup sweet or dill pickle relish
1/3 cup sliced green onion
3 hard-cooked eggs, coarsely chopped

Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly.

In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings.

ALTERNATIVE:
Bacon-Avocado Potato Salad: Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.

ENJOY!

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

NEED:

1 pound turkey tenderloin, cut crosswise into 4 equal portions
2 cups nonfat buttermilk (see Tip)
2 tablespoons kosher salt
1 tablespoon sugar
1/4 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon freshly ground pepper
2 large egg whites
1 tablespoon Dijon mustard
1 cup fresh breadcrumbs, preferably whole-wheat
1/2 cup finely chopped pecans
2 tablespoons canola oil, divided

Grilled Peach Salsa
1 1/4 pounds ripe peaches (3-4 medium), halved and pitted
1 teaspoon canola oil
2 tablespoons finely chopped onion
1 small jalapeño pepper, seeded and finely chopped
Zest and juice of 1 lime
1/4 cup coarsely chopped fresh cilantro
2 tablespoons chopped fresh mint

Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch.

Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty).

Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint.

Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.

Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes.

Serve the turkey with the salsa.

ENJOY!

Almond Crusted Chicken Fingers

NEED:

Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders (see Ingredient Note)

Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

ENJOY!

Cheese Calzones

This is designed for your child to assist in the making. It is also a great adult meal.

NEED:
Pre made pizza crust ( either ready to go or canned )
3/4 cup Marinara Sauce
1 1/2 cups grated cheese
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage

Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.

Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces the steam in the baking calzone will cook it to just the right tenderness.

Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.

Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.

Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful the steam inside can be very hot.
Serves 4 to 6.

ENJOY!

Sandwich on a Stick

Sometimes you need a bit of creativity to get your child to eat. These are also great buffet pick ups for s simple get together.

NEED:
bread
cheese
lunch meat
grape tomatoes
lettuce
pickles
olive
Cut up cubes of bread, cheese, and lunch meat (we ordered 1/2-inch-thick slices of ham and turkey at the deli counter).

Slide the cubes onto a skewer with other foods your child likes,( or that adults would find compatible) such as a grape tomato, a piece of lettuce, a pickle, or an olive.

Set out a side of mayo or mustard for dipping.

ENJOY!

Double Apple Pie With Cornmeal Crust

NEED:

2 1/4 pounds Granny Smith apples
2 1/4 pounds Braeburn apples **or other apple good for pie making
1/4 cup all-purpose flour
2 tablespoons apple jelly
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup sugar
Cornmeal Crust Dough
Wax paper
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar

Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.

Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).

Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.

Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.

Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Cut 4 to 5 slits in top of pie for steam to escape.

Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving.

For an extra treat, drizzle with caramel sauce.

ENJOY!

Cherry-Berry Smoothies

NEED:
1-1/2 cups fresh strawberries, hulled
1 cup pitted dark sweet cherries or 1 cup frozen unsweetened pitted dark sweet cherries*
1 cup fresh raspberries
1 cup pomegranate juice, chilled
1/2 cup fresh blueberries

In a blender combine strawberries, cherries, raspberries, pomegranate juice, and blueberries. Cover and blend until almost smooth.
Makes: 4 (8-ounce) servings.

ENJOY!

Apple-Kiwi Dressing

NEED:
2 tablespoons cider vinegar
2 tablespoons apple juice
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
3 kiwifruit, peeled and cut into chunks (about 1/2 pound)
1 small garlic clove

Combine all ingredients in a blender, and process until smooth.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Makes one cup.

ENJOY!

Fresh Corn Spoonbread

NEED:

1 cup white cornmeal mix
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
4 cups fresh corn kernels (about 5 to 6 ears)
2 cups plain yogurt
3 large eggs, lightly beaten
1/4 cup butter, melted

Preheat oven to 350°. Stir together cornmeal mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon corn mixture into a lightly greased 2-qt. rectangular baking dish.

Bake at 350° for 40 to 45 minutes or until golden brown and set.

ENJOY!

Herbed Steak with Horseradish

NEED:

2 12- to 14-oz. beef top loin steaks, 1-inch thick
2 Tablespoon prepared horseradish
1 Tablespoon Dijon-style mustard
2 teaspoon snipped fresh Italian flat-leaf parsley
1 teaspoon snipped fresh thyme
Broiled Cherry Tomatoes (optional)
Broiled sweet pepper strips (optional)
Herbed mayonnaise (optional)

Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme.

Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers, and herbed mayonnaise.

Makes 4 servings.

**You can also grill, either on a grill or with a stove top grill pan**


ENJOY!

Poached Salmon on Citrus Salad

NEED:
1 lime
6 oranges (navel, blood, Cara Cara or tangerines)
4 4-ounce skinless salmon filets, about 1 inch thick
1/4 cup olive oil
1 teaspoon sugar
2 Tablespoon cooking oil
6 wonton wrappers, cut into 1/2-inch strips
1 7-oz. bunch watercress, trimmed, or 4 cups arugula or baby spinach

Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to boiling; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.

meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.

In second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.

Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons. Makes 4 servings.

ENJOY!

Chinese Chicken Slaw

NEED:

3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Dijon mustard
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 1/2 cup chopped cooked chicken
1/2 cup shredded carrots
1/2 cup sliced scallions
1 can (5 oz. size) chow mein noodles

Whisk dressing ingredients in a large bowl. Add all remaining ingredients except noodles. Toss to mix.

Cover and chill 1 hour. Just before serving, stir in noodles.

ENJOY!

Chinese Cole Slaw Recipe

NEED:

1/2 head green cabbage
1/2 head red cabbage
3 scallions, chopped
1 package Ramen oriental noodles
1/2 cup slivered almonds, blanched
1 cup sunflower seeds, raw

***Dressing:***
1/2 cup sugar
1/2 cup oil
1/4 cup red wine vinegar
2 tablespoons soy sauce

Cook Ramen noodles without seasoning. Let cool. Shred cabbage and add scallions. Add noodles. Toast almonds and sunflower seeds in olive oil.

Add to cabbage mixture when cool. Combine dressing and toss slaw at the last minute.

ENJOY!

Asian Cole Slaw

NEED:

1 bunch green scallions
1 head of green cabbage
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper

Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl.

Reserve the remaining scallions, which you have also julienned.

In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture.

Salt and pepper to taste and let marinate for 1/2 hour before serving.

ENJOY!

Steamed Green Beans with Creamy Lemon Dressing

NEED:
2 pounds fresh green beans, trimmed
1/4 cup plain nonfat yogurt
3 Tablespoon mayonnaise
1 1/2 Teaspoon Dijon mustard
3 Tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)


Steam or Blanch beans and set aside.

Whisk all other ingredients together.

Pour over green beans and serve.

ENJOY!

Fresh Fruit Bruschetta

NEED:

No-Stick Cooking Spray
1 prepared round angel food cake (10 inch), cut into 16 slices
1/4 teaspoon ground cinnamon
3 large fresh nectarines, peeled, chopped (about 2 cups)
1/2 cup fresh blueberries
2 tablespoons firmly packed brown sugar
1 tablespoon lemon juice
Whipped topping

Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned.

Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot.

Top each slice with a serving of whipped topping, just before serving.

ENJOY!

Bread Salad

NEED:

3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce

In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.

For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.

Makes 4 side-dish servings.


*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.

ENJOY!

Oreo Truffles

NEED:

18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed
1 8-ounce package cream cheese, softened
1 pound white baking chocolate, melted

In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate.

Makes 50 truffles.

ENJOY!

Antipasto Platter

Sometimes you just want something fast and easy. Maybe company stopped by, or its just to hot to cook or you are hungry but not THAT hungry..so..why not just a great little arrangement of things to munch on.

NEED:
1 container(s) (8-ounce) hummus
8 ounce(s) smoked mozzarella cheese, thickly sliced
4 ounce(s) thinly sliced salami
2 bunch(es) radishes with tops, trimmed
1 small bulb fennel, cut into thin wedges
2 large carrots, sliced diagonally
1/2 cup(s) mixed olives
Bread sticks and/or your favorite crackers

Spoon hummus into serving bowl. Arrange hummus and remaining ingredients on large tray or cutting board.

ENJOY!

Buttery Apricot Tart

NEED:

Sweet Pastry Dough

1 1/4 cup(s) all-purpose flour
1/4 cup(s) sugar
1/4 teaspoon(s) salt
7 tablespoon(s) butter or margarine, cut up

Apricot Filling

1/4 cup(s) sugar
1 1/2 teaspoon(s) all-purpose flour
1 1/2 pound(s) (8 to 10 large) apricots, each cut in half and pitted
2 tablespoon(s) plain dried bread crumbs
2 tablespoon(s) pistachios, shelled and chopped

Prepare sweet pastry dough: Preheat oven to 375 degrees . In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. With hand, press dough together in bowl. Press dough onto bottom and up side of 11-inch fluted tart pan with removable bottom.
Bake tart shell 20 minutes.

Meanwhile, prepare apricot filling: In medium bowl, combine sugar and flour; add apricots and toss to coat. Set aside.

Sprinkle hot tart shell with bread crumbs. Arrange apricot halves, cut sides down in tart shell.

Bake tart 50 to 55 minutes or until shell is golden and apricots are tender. Cool tart in pan on wire rack.

To serve, carefully remove side of tart pan. Sprinkle tart with pistachios.

ENJOY!

Cherry Peach Crisp

NEED:

4-5 ripe peaches, peeled, pitted and diced
1 1/2 cups sweet red cherries, pitted and cut in half
1/4 cup granulated sugar

Oatmeal Crisp Topping:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, chopped and chilled

Preheat oven to 350 degrees

In a large mixing bowl, fold together peaches, cherries, and granulated sugar; set aside.

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and butter until it resembles coarse bread crumbs.

Place fruit mixture into six (six ounce) ramekins.

Cover mixture with oatmeal topping, patting down topping.

Bake in oven for approximately 20-30 minutes, until topping is a rich golden brown and mixture underneath is bubbly.

Can be served with ice cream or whipped cream.

ENJOY!

Texas Roadhouse Green Beans

One of my favorite places to eat is Texas Roadhouse. The green beans there are amazing. After a bit of searching I found the recipe. Easy and great!!
NEED:
2 cans of green beans, drained
2 cups of water
1 tbsp. of sugar
1/2 tsp. of pepper
4 oz. of bacon (raw, diced) or ham (cooked, diced)
4 oz. of diced onions

If using bacon, place it in the cooking pan first and brown. Then add diced onions and cook until tender and light brown. Add the water and beans, bring to boil, then simmer before serving.

If using ham, place diced ham and onions into cooking pan and cook until both are lightly brown. Add the water and beans, bring to boil, then simmer before serving.

ENJOY!

Skillet White Beans

NEED:

1 large sweet onion, halved lengthwise and thinly sliced (2 cups)
3 Tablespoon butter
1/2 cup maple or maple-flavored syrup
1/3 cup white balsamic vinegar or lemon juice
2 Tablespoon packed brown sugar
2 Tablespoon snipped fresh sage
2 Tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 15-1/2- or 16-oz. cans navy beans, rinsed and drained
2 15 1/2- or 16-oz. cans butter beans, rinsed and drained
1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
Dairy sour cream
Yellow, red, and/or green tomatoes, chopped (optional)
Sage leaves (optional)

In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat.

Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves. Makes 12 to 14 side-dish servings.

ENJOY!

Peanut Chocolate Parfait Bars

It's summer, the perfect time for a great frozen treat.
NEED:

3/4 cup cocoa powder
3/4 cup butter
2 cups sugar
4 eggs
1-1/4 cups flour
1 teaspoon baking powder
1-1/2 cups powdered sugar
3/4 cup peanut butter
8 ounce pkg. cream cheese, softened
1/2 cup peanut butter
1/2 cup powdered sugar
6 serving size pkg. instant vanilla pudding mix
2-1/2 cups milk
8 oz. container frozen whipped topping, thawed

BROWNIE
Preheat oven to 350 degrees. Spray a 13x9" pan with baking spray and set aside. In large microwave safe bowl, melt butter with cocoa; stir until smooth. Add sugar and mix thoroughly. Then beat in eggs until smooth. Add flour and baking powder and mix just until blended. Pour into prepared pan and bake at 350 degrees for 20-23 minutes until barely set. Cool completely on wire rack.

In small bowl combine 1-1/2 cups powdered sugar and 3/4 cup peanut butter until crumbly and all powdered sugar has been incorporated into the peanut butter. Set aside.

In medium bowl, combine cream cheese, 1/2 cup peanut butter and 1/2 cup powdered sugar and beat until fluffy. In another bowl, combine pudding mix and milk and beat with wire whisk for 2 minutes. Gradually add to cream cheese mixture, beating until smooth, then stir in thawed whipped topping.

Fold 3/4 of the peanut butter/powdered sugar crumbles into the cream cheese mixture and spread over cooled brownies. Top with remaining peanut butter crumbles. Freeze until solid, at least 3 hours. Remove from freezer 20 minutes before serving time for easier cutting. Serves 16-20.

NOTE: To make this a totally no cook recipe, use brownies purchased from a bakery or your grocery store.

ENJOY!