MINI MEAT PIE APPETIZERS

1/2 lb lean ground beef, browned and drained

2 hard-boiled eggs, finely chopped
1/4 cup sour cream
1 tbsp chopped parsley
1 tsp instant beef-flavored bouillon
1 pkg (11-oz) pie crust mix (I'm all about convenience. Use a pkg of refrigerated pie dough.)

Preheat oven to 400 degrees.

In a medium bowl, combine all ingredients except the pie crust mix; mix well.

Prepare the pie crust mix as directed on package (or buy refrigerated ready-made pie crust).  Divide dough in half and roll out half on a floured surface to form a 10 x 13-inch rectangle approximately 1/8-inch thick.  Cut the rectangle into 20, 2 1/2-inch squares.

Spoon 1 heaping teaspoon of the meat mixture onto each square.  Fold as desired; I like triangles.  Repeat with the remaining dough and meat mixture.  Place pies 1-inch apart on ungreased baking sheets.

Bake at 400 degrees for 12 to 15 minutes or until lightly browned.

Serve hot as appetizers.

Any leftovers should be refrigerated.

the file photo

GINGER -PUMPKIN SOUP

2 cans (15-oz each) pumpkin

3 cans (14.5-oz each) chicken broth

1 can (11.5-oz) pear nectar

1/3 cup creamy peanut butter

2 garlic cloves, chopped fine

2 tbsp grated fresh ginger

2 tbsp finely chopped green onion

1 tbsp fresh lime juice

12 tsp salt

1/4 tsp ground cayenne pepper

In a 6-quart saucepan, combine pumpkin, chicken broth and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low and simmer 10 minutes.

In a blender or the bowl of a food processor fitted with the chopping blade, process 1 cup of the pumpkin mixture with the peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger, onion, lime juice, salt and the cayenne. Cook soup 10 minutes over medium heat.

Divide soup among mugs or soup bowls and serve immediately.

recipe and photo - Country Living 2001

LUCKY LEAF'S BAKED CARAMEL APPLE CHEESECAKE DIP

 

• 28-ounce packages cream cheese, room temperature
• 1/2cup granulated sugar
• 1/2cup sour cream
• 1teaspoon vanilla extract
• 1can LUCKY LEAF® Premium Caramel Apple Fruit Filling & Topping
• TOPPING:
• • 1/2cup flour
  • 3Tablespoons butter, melted
  • 1/4cup brown sugar
  • 1. Preheat oven to 350 degrees.
    2. In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream and vanilla extract. Beat at medium speed until smooth and creamy.
    3. Spread mixture evenly into bottom of a 10-inch pie plate.
    4. Top with caramel apple filling.
    5. In separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping. Sprinkle over fruit filling.
    6. Bake for 25 minutes.
    7. Serve warm with graham crackers, vanilla wafers or any of your favorite dippers!
    8. 
    9. Lucky Leaf Photo
    10. 
        

ZESTY GAZPACHO

1 small red onion

1 small green bell pepper
1 cucumber
2 celery stalks
3 large ripe tomatoes
1 garlic clove, crushed
18-oz tomato juice
18-oz vegetable juice cocktail
2 tbsp red wine vinegar
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
seasoned croutons for garnish, optional
sliced green onions for garnish, optional

Chop the onion, bell pepper, unpeeled cucumber, celery, and tomatoes; combine in a large bowl tossing gently to mix.

Stir the garlic into the vegetables. Add both juices and the vinegar; mix well.

Add the olive oil, salt, and pepper to the bowl; stir to blend.  Cover and chill until serving time.

To serve, ladle gazpacho into soup bowls and garnish with the croutons and/or green onions, if desired.

Yield: 6 servings

This is an Easy Everyday Cooking Recipe and photo From COOK'S.

GUACAMOLE 2-EGG OMELET

1 ripe avocado, cut in half & remove pit

1/4 cup taco sauce, mild, medium, or hot = your choice
1 tbsp lime juice
1 small garlic clove, minced
1/4 tsp salt
2 large eggs
1 tbsp milk (or water)
dash of salt
dash of freshly ground black pepper

Scoop out the avocado with a spoon and place in a small bowl; mash with a fork until chunky.  Add the taco sauce, lime juice, garlic and salt; mix well and set aside.

Combine the eggs, water, pepper and salt in a small bowl and beat together briskly.

Spray an omelet pan (or a nonstick skillet) with nonstick cooking spray and heat over medium heat until hot. Pour the egg mixture into the pan. Stir in a circular motion by shaking pan briskly until the eggs begin to set.  Let stand a couple minutes then shake the pan.  Omelet should loosen easily but remove carefully with a spatula if necessary.

Spoon the avocado mixture over half of the omelet; slip a broad spatula under the omelet and carefully fold in half.  Slide onto serving plate and serve while hot.

Yield: 1 omelet

file photo used for reference only

NO-BAKE PINA COLADA CHEESECAKE

Spray sides of a 9-inch springform pan with nonstick cooking spray or lightly grease with margarine.

1 cup vanilla wafer crumbs
1/2 cup finely chopped nuts
2 tbsp granulated sugar
3 tbsp butter, melted

Combine above ingredients and press onto the bottom of the prepared pan. Set aside.

1 envelope unflavored gelatin
1/4 cup cold water
1 pkg (8-oz) cream cheese, softened
1/2 cup granulated sugar
1 can (8-oz) crushed pineapple, drained - reserve juice
Rum*
1 cup whipping cream, whipped
1/4 cup toasted coconut

Soften gelatin in the water; stir over low heat until dissolved.

Combine the cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Pour pineapple juice into a 1 cup measure and add rum to make 3/4 cup.

Gradually add the gelatin and rum/juice mixture to the cream cheese mixture until well blended. Chill mixture until thickened but not set. Fold in the whipped cream and pineapple. Pour over the crust and chill until firm. Sprinkle with the toasted coconut.

*If you do not want to use rum, add water. You can add a dash of rum extract, if desired.

This is my version of a very old Kraft Foods recipe.

The picture is theirs.

IRRESISTIBLE HOT CHEESE DIP

2 cups (8-oz) shredded extra sharp Cheddar cheese

1 cup mayonnaise
1 small onion, grated

Preheat oven to 350 degrees.

Combine all three ingredients in a medium bowl, stirring to blend well.

Place the cheese mixture in an ungreased 1-quart baking dish.

Bake at 350 degrees for 15 minutes or until hot and bubbly.

Serve with an assortment of whole-grain crackers.

Yield: 2 1/2 cups dip.

file photo for reference only

RUSSIAN-STYLE BEEF STROGANOFF

This recipe is one I got from Sarah at Curious Cuisine. I love beef stroganoff and this is a good recipe that does not use canned soup. Give it a try. Yum!

• 2 Tbsp salted butter, divided
• 8 oz button mushrooms, sliced
• 1 onion, thinly sliced
• 1 lb sirloin steak, sliced thinly, against the grain
• 2 Tbsp unbleached all-purpose flour*
• 1 c beef broth (we prefer low sodium)
• ½ tsp ground mustard seed or 1 Tbsp whole grain mustard
• 1 Tbsp tomato paste
• ½ lb egg noodles, dry
• ½ c sour cream
• ½ tsp salt
• ¼ tsp ground black pepper

*I always use white whole-wheat flour for my health purposes.

In a large skillet, heat 1 Tbsp of butter. Sauté the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.

Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and sauté for 1-2 minutes. 

Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.

Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.

Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.

Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.

Taste and add the salt and pepper, to taste.

Serve the stroganoff alongside of potatoes, rice, or noodles, of your choosing.

Creative Cuisine Photo

EASY CHOCOLATE ECLAIR DESSERT

8-oz (1/2 box) graham crackers

2 boxes (3.4-oz each) instant vanilla or French vanilla pudding mix
3 1/2 cups milk
1 tub (8-oz) frozen whipped topping, thawed
2 squares (1-oz each) semisweet chocolate
2 tbsp butter
1 tsp corn syrup
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups sifted powdered sugar

Cover the bottom of a 9 x 13-inch baking pan or dish with whole graham crackers; set aside.

Combine pudding mixes with the 3 1/2 cups of milk; fold into the whipped topping.  Spread the pudding mixture over the graham crackers and top with another layer of crackers.

In a saucepan, melt the chocolate and butter together; remove from the heat and add the corn syrup, 3 tablespoons milk, vanilla extract, and powdered sugar.  Stir until combined and smooth; spread over the second layer of graham crackers.  Cover and refrigerate.

Yield: 12-15 servings

Note: This dessert is the perfect make-ahead dish.  It is actually better after being refrigerated for a day or two.

Keep any leftovers in the refrigerator.

file photo

Yield: 12-15 servings

Note: This dessert is the perfect make-ahead dish.  It is actually better after being refrigerated for a day or two.

Keep any leftovers in the refrigerator.

GREEN CHILI SAUCE DIP

4 medium-size tomatoes, quartered

1 medium-size onion, coarsely chopped
1 can (4-oz) chopped green chilies
2 tsp garlic salt
1/4 tsp black pepper
Tortilla chips for serving

In a blender container, process 2 of the tomatoes on blend 15 to 20 seconds.  Add the remaining tomatoes, onion, green chilies, garlic salt, and pepper; process on chop for about 5 seconds until tomatoes are coarsely chopped.  Chill.  Serve with tortilla chips.

Yield: 2 1/2 cups

file photo