NEED:
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
Preheat grill for medium-high heat.
In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking
ENJOY!
Friday, May 29, 2009
Penne, Tomato, and Mozzarella Salad
NEED:
1 (12 ounce) package penne pasta
1/4 cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
1/2 cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved **optional)
Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
ENJOY!
1 (12 ounce) package penne pasta
1/4 cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
1/2 cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved **optional)
Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
ENJOY!
Sunday, May 24, 2009
Coastal Grilled Pineapple
NEED:
2 generous tsp. grated fresh lime zest
1 cup sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup butter, melted
1 Pineapple, cored, peeled and cut into 1/2 inch rings, about (10-12 slices)
** you can used canned rings...they may be thinner so do not grill as long..and the fresh is usually much sweeter.
In a bowl combine ingredients except pineapple and butter, blending well. Dip each slice of pineapple into butter, then sugar mixture. Shake off excess, place slices on wax paper lined baking sheet, chill one hour. Grill slices directly on grill grate or under broiler until browned and sizzling, 5-7 minutes. Serve as side dish with chicken, pork or fish!
ENJOY!
2 generous tsp. grated fresh lime zest
1 cup sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup butter, melted
1 Pineapple, cored, peeled and cut into 1/2 inch rings, about (10-12 slices)
** you can used canned rings...they may be thinner so do not grill as long..and the fresh is usually much sweeter.
In a bowl combine ingredients except pineapple and butter, blending well. Dip each slice of pineapple into butter, then sugar mixture. Shake off excess, place slices on wax paper lined baking sheet, chill one hour. Grill slices directly on grill grate or under broiler until browned and sizzling, 5-7 minutes. Serve as side dish with chicken, pork or fish!
ENJOY!
Grilled Pineapple Mango Shortcakes
NEED:
4 fresh pineapple rings, cut 1-inch thick
2 mangoes, cut in 1/2-inch slices
1/4 cup melted butter
2 cups premium vanilla ice cream
4 spongecake-type shortcake shells
1/4 cup whipping cream, sweetened and whipped
1/4 cup toasted coconut
4 maraschino cherries
Preheat grill to medium-high. In a medium bowl, gently coat fruit with melted butter. Grill 5-7 minutes, carefully turning once. Cut fruit into bite-size pieces. Spoon ice cream into shortcakes. Top with grilled fruit, whipped cream, coconut, and a cherry.
Serves 4.
ENJOY!
4 fresh pineapple rings, cut 1-inch thick
2 mangoes, cut in 1/2-inch slices
1/4 cup melted butter
2 cups premium vanilla ice cream
4 spongecake-type shortcake shells
1/4 cup whipping cream, sweetened and whipped
1/4 cup toasted coconut
4 maraschino cherries
Preheat grill to medium-high. In a medium bowl, gently coat fruit with melted butter. Grill 5-7 minutes, carefully turning once. Cut fruit into bite-size pieces. Spoon ice cream into shortcakes. Top with grilled fruit, whipped cream, coconut, and a cherry.
Serves 4.
ENJOY!
Saturday, May 23, 2009
Tilapia & Summer Vegetable Packets
Well, summer is approaching. The time of grilling and home grown, or locally grown, great fresh veggies. Here's something for both of those.
NEED:
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium. (No grill? See Oven Variation, below.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
ENJOY!
NEED:
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium. (No grill? See Oven Variation, below.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
ENJOY!
Wednesday, May 20, 2009
Banana Breakfast Coffee Cake
NEED:
Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
1/2 cup finely chopped walnuts
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed very ripe bananas
1/3 cup 2% low-fat milk
Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray.
For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.
Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.
Serves 10
ENJOY!
Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
1/2 cup finely chopped walnuts
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed very ripe bananas
1/3 cup 2% low-fat milk
Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray.
For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.
Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.
Serves 10
ENJOY!
Cantaloupe and Tomato Salad with Mint
NEED:
1/2 small cantaloupe, balled or cut in 1-inch pieces (about 1 cup)
2 small tomatoes, cut into thin wedges (about 1 cup)
1/2 cup cucumber, peeled, seeded and diced (about 1 cup)
1 large celery rib, diced (about 3/4 cup)
1 cup plain yogurt
1/2 cup chopped fresh mint, plus more for garnish
1 tablespoon white wine vinegar
2 teaspoons honey
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine the cantaloupe, tomatoes, cucumber and celery in a large salad bowl.
Whisk yogurt, mint, vinegar, honey and lemon juice in a small bowl. Pour about half over salad and toss until well combined. Add more dressing according to your taste. Season with salt and pepper. Garnish with mint leaves.
Serves 4
ENJOY!
1/2 small cantaloupe, balled or cut in 1-inch pieces (about 1 cup)
2 small tomatoes, cut into thin wedges (about 1 cup)
1/2 cup cucumber, peeled, seeded and diced (about 1 cup)
1 large celery rib, diced (about 3/4 cup)
1 cup plain yogurt
1/2 cup chopped fresh mint, plus more for garnish
1 tablespoon white wine vinegar
2 teaspoons honey
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine the cantaloupe, tomatoes, cucumber and celery in a large salad bowl.
Whisk yogurt, mint, vinegar, honey and lemon juice in a small bowl. Pour about half over salad and toss until well combined. Add more dressing according to your taste. Season with salt and pepper. Garnish with mint leaves.
Serves 4
ENJOY!
American Chop Suey
NEED:
1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt ( or regular salt )
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni
Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.
Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6 (about 10 cups total).
ENJOY!
1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt ( or regular salt )
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni
Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.
Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6 (about 10 cups total).
ENJOY!
Monday, May 18, 2009
Fresh Strawberry Bars
NEED:
3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup strawberry jam
4 cups small whole strawberries, halved or quartered
Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.
In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars
Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months
ENJOY!
3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup strawberry jam
4 cups small whole strawberries, halved or quartered
Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.
In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars
Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months
ENJOY!
Lazy Ruth Squares
This was provided to me by my pal, Donna, in Newfoundland. Can't wait to make them.
NEED:
9x 11 greased pan,,35-45 min @ 300
Bottom
2 eggs
1 cup sugar
1 cup flour
1/2 cup hot milk
1 tablespoon butter( melted in the milk)
1 teaspoon vanilla or almond flavoring
1 teaspoon baking powder
Beat eggs and sugar. Add dry ingredients, then add milk and flavouring. Pour in a greased pan.
Immediately after removing from oven , cover with topping, and put under the broiler til golden((Keep watching it!!!)
Topping
Place in saucepan on low heat,,do not boil or simmer
1/2 cup butter
1 cup brown sugar
4 1/2 tablespoon milk
1 1/2 teaspoon flavoring
2 1/2 cups coconut
10 finely chopped cherries
ENJOY!
NEED:
9x 11 greased pan,,35-45 min @ 300
Bottom
2 eggs
1 cup sugar
1 cup flour
1/2 cup hot milk
1 tablespoon butter( melted in the milk)
1 teaspoon vanilla or almond flavoring
1 teaspoon baking powder
Beat eggs and sugar. Add dry ingredients, then add milk and flavouring. Pour in a greased pan.
Immediately after removing from oven , cover with topping, and put under the broiler til golden((Keep watching it!!!)
Topping
Place in saucepan on low heat,,do not boil or simmer
1/2 cup butter
1 cup brown sugar
4 1/2 tablespoon milk
1 1/2 teaspoon flavoring
2 1/2 cups coconut
10 finely chopped cherries
ENJOY!
Restaurant-Style Santa Fe Pasta
NEED:
5 quarts water
1 (16 ounce) package rotini pasta
1 1/4 cups tomato juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup whole corn kernels, cooked
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 tablespoons red bell pepper, diced
2 tablespoons diced green bell pepper
1 boneless chicken breast half, cooked and diced
Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.
Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.
ENJOY!
5 quarts water
1 (16 ounce) package rotini pasta
1 1/4 cups tomato juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup whole corn kernels, cooked
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 tablespoons red bell pepper, diced
2 tablespoons diced green bell pepper
1 boneless chicken breast half, cooked and diced
Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.
Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.
ENJOY!
Thursday, May 14, 2009
Ham and Sweet Potato Skillet
NEED:
•1/4 cup chopped onion
•4 tablespoons butter or margarine
•2 tablespoons flour
•1 can (15 oz.) pineapple chunks, drained, reserve syrup
•1/3 cup water
•1/3 cup brown sugar, firmly packed
•1 can (29 oz) sweet potatoes, drained and sliced
•1 fully cooked ham steak, cut in serving-size pieces
Cook onion in butter or margarine for 2 to 3 minutes; stir in flour. Add reserved syrup and water. Cook, stirring constantly, until thickened. Stir in pineapple and brown sugar; top with potatoes and ham pieces. Cover and simmer for 20 to 25 minutes.
Serves 4
ENJOY!
•1/4 cup chopped onion
•4 tablespoons butter or margarine
•2 tablespoons flour
•1 can (15 oz.) pineapple chunks, drained, reserve syrup
•1/3 cup water
•1/3 cup brown sugar, firmly packed
•1 can (29 oz) sweet potatoes, drained and sliced
•1 fully cooked ham steak, cut in serving-size pieces
Cook onion in butter or margarine for 2 to 3 minutes; stir in flour. Add reserved syrup and water. Cook, stirring constantly, until thickened. Stir in pineapple and brown sugar; top with potatoes and ham pieces. Cover and simmer for 20 to 25 minutes.
Serves 4
ENJOY!
Macaroni and Ham Casserole
NEED:
•1 1/4 cups uncooked elbow macaroni
•2 tablespoons butter
•1/4 cup finely chopped onion
•4 ounces mushrooms, sliced
•2 tablespoons chopped green bell pepper (about half of a small bell pepper)
•2 tablespoons chopped pimiento-stuffed olives
•4 ounces (1 cup) shredded sharp Cheddar cheese
•1 cup sour cream
•1 teaspoon seasoned salt
•1 teaspoon pepper
•1 1/2 cups diced cooked ham
•1/4 cup milk
•1/2 cup soft bread crumbs
Cook and drain macaroni, following package directions; place in a large mixing bowl. In a large skillet, melt butter over medium low heat. Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for 3 to 4 minutes, or until onion is softened and mushrooms are browned. Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, ham, and milk; stir gently to mix thoroughly. Transfer to a shallow 1 1/2-quart baking dish. Sprinkle buttered bread crumbs over the top of macaroni and ham casserole; bake at 350° for 25 to 35 minutes, or until ham casserole is bubbly and breadcrumbs are lightly browned.
Macaroni ham casserole serves 6.
ENJOY!
•1 1/4 cups uncooked elbow macaroni
•2 tablespoons butter
•1/4 cup finely chopped onion
•4 ounces mushrooms, sliced
•2 tablespoons chopped green bell pepper (about half of a small bell pepper)
•2 tablespoons chopped pimiento-stuffed olives
•4 ounces (1 cup) shredded sharp Cheddar cheese
•1 cup sour cream
•1 teaspoon seasoned salt
•1 teaspoon pepper
•1 1/2 cups diced cooked ham
•1/4 cup milk
•1/2 cup soft bread crumbs
Cook and drain macaroni, following package directions; place in a large mixing bowl. In a large skillet, melt butter over medium low heat. Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for 3 to 4 minutes, or until onion is softened and mushrooms are browned. Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, ham, and milk; stir gently to mix thoroughly. Transfer to a shallow 1 1/2-quart baking dish. Sprinkle buttered bread crumbs over the top of macaroni and ham casserole; bake at 350° for 25 to 35 minutes, or until ham casserole is bubbly and breadcrumbs are lightly browned.
Macaroni ham casserole serves 6.
ENJOY!
Mango Crisp
NEED:
•5 cups ripe mangoes, peeled and thinly sliced, or mixture of sliced mangoes and apples
•1 1/2 teaspoons cinnamon
•1/4 teaspoon nutmeg
•1 tablespoon lemon juice
•1/4 cup softened butter
•1/2 cup brown sugar, packed
•1/2 cup flour
Mix sliced mangoes with 1 teaspoon of the cinnamon, the nutmeg, and lemon juice. Place in a buttered 10 x 6 x 2 inch glass baking dish. Set aside. Combine butter and brown sugar until well blended. Cut in flour and the remaining 1/2 teaspoon of cinnamon. Mix until crumbly. Sprinkle the topping evenly over mango slices. Cook in microwave oven 9 to 11 minutes on HIGH power, rotating a half turn after 5 minutes. Serve warm or cold, with whipped topping or ice cream, if desired>
•5 cups ripe mangoes, peeled and thinly sliced, or mixture of sliced mangoes and apples
•1 1/2 teaspoons cinnamon
•1/4 teaspoon nutmeg
•1 tablespoon lemon juice
•1/4 cup softened butter
•1/2 cup brown sugar, packed
•1/2 cup flour
Mix sliced mangoes with 1 teaspoon of the cinnamon, the nutmeg, and lemon juice. Place in a buttered 10 x 6 x 2 inch glass baking dish. Set aside. Combine butter and brown sugar until well blended. Cut in flour and the remaining 1/2 teaspoon of cinnamon. Mix until crumbly. Sprinkle the topping evenly over mango slices. Cook in microwave oven 9 to 11 minutes on HIGH power, rotating a half turn after 5 minutes. Serve warm or cold, with whipped topping or ice cream, if desired>
Tuesday, May 5, 2009
Easy Summer Pie
NEED:
1 (9 inch) pie crust. **make your own or use pre made**
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 (11 ounce) can mandarin oranges, drained
1 cup fresh strawberries, halved
4 kiwi, peeled and sliced
1 cup fresh raspberries
1 cup fresh blueberries
Preheat oven to 400 degrees
Bake crust according to directions. Remove from oven and allow to cool completely.
In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.
ENJOY!
1 (9 inch) pie crust. **make your own or use pre made**
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 (11 ounce) can mandarin oranges, drained
1 cup fresh strawberries, halved
4 kiwi, peeled and sliced
1 cup fresh raspberries
1 cup fresh blueberries
Preheat oven to 400 degrees
Bake crust according to directions. Remove from oven and allow to cool completely.
In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.
ENJOY!
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