CRISPY OVEN-BAKED ONION RINGS

2 large, sweet onions, sliced into ½-inch rings

1 quart buttermilk
4 egg whites
⅔ cup all-purpose flour
¾ cup ground cornmeal
1 cup panko breadcrumbs
1-½ teaspoons kosher salt
1-½ teaspoons black pepper
2 tablespoons Cajun spice
Pan spray

At least 4 hours in advance, tenderize the onions by placing them in a baking dish and covering with buttermilk. Onions do not need to be completely submerged. Cover and place in the refrigerator to tenderize before breading.

Preheat the oven to 425 degrees Fahrenheit.

Remove the onions from the refrigerator. Line two sheet pans with parchment paper.

In a medium bowl, whisk the egg whites until foamy.

In a large shallow dish, combine the flour, cornmeal, breadcrumbs, salt, pepper and Cajun spice.

Working one at a time, remove the onion rings from the buttermilk and dip in the egg whites. Shake off any excess, then dip into the bread crumb mixture and coat the onion ring evenly on all sides.

Place the breaded onion rings onto the sheet pans in a single layer. When the onions have all been breaded and placed on the tray, spray the tops with pan spray.

Bake each pan for 30 minutes, or until the onion rings are brown and crispy, flipping halfway to brown both sides.

Allow the onion rings to cool for about 5 minutes before serving.

• Don’t worry about running out of the breading mixture; you can always make more if you need. It’s much more important to make sure those onion rings get fully, evenly coated.
• You may make more or less than two sheet pans depending on the size of onions you use.
• Baked onion rings can be frozen for up to 2 to 3 months! When you’re ready to eat, bake at 350 degrees Fahrenheit for 20 minutes, until warmed-through and crispy.

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JALAPENO POPPER CASSEROLE

2 - 8 oz packages of cream cheese, softened at room temperature.

1 cup sour cream
2 cups Mexican Cheddar Jack Shredded Cheese, divided
1 pound bacon, cooked and crumbled
6 Jalapeno Peppers, deseeded, and diced
1 - 2 lb. bag of tater tots
6 green onions, thinly sliced

Preheat oven to 425 degrees.

Line a casserole dish with tater tots. Bake at 425 degrees for 15 minutes.

While the tater tots are baking, cook bacon, blot fat away, and crumble into small pieces. Dice the peppers and slice the onions.

In a medium bowl, combine cream cheese, sour cream, 1½ cups of Cheddar jack cheese, bacon (save a little bit for the topping), diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.

Spread the jalapeno mixture over the top of the tater tots.

Top with remaining ½ cup of cheese.

Sprinkle the extra bacon pieces and onion slices over the top.

Bake at 425 degrees for 20 minutes.

Recipe and photo from SHARED

CHICKEN-CHIP SALAD SERVED WITH FRUIT

2 cans (5-oz each) chicken, chopped up

1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 tsp minced green onion
1/3 cup mayo or mayo-type salad dressing
1 cup crushed potato chips
3 large lettuce leaves
3 large or 6 thin cantaloupe wedges
6 fresh strawberries

In a medium mixing bowl combine the chicken, celery, bell pepper, green onion, and mayonnaise until well blended.  Cover and refrigerate until serving time.

Remove chicken salad from the refrigerator and mix in the potato chips.  To serve place 1/3 of the salad on each lettuce leaf.  Surround with either 1 large or 2 thin melon wedges and a couple of strawberries each.

file photo for reference only-not this exact recipe

 

FRENCH ONION MUSHROOM QUICHE

1 (9-inch) unbaked pastry shell

1 large (approx. 1 lb) sweet onion, thinly sliced
2 cups sliced fresh mushrooms
1/8 cup butter
1/8 cup coconut oil or olive oil
2 tbsp white whole-wheat flour or brown rice flour
1 cup shredded Swiss cheese
4 eggs
1 cup fat-free evaporated milk
1 tbsp beef-flavored instant bouillon

Preheat oven to 425 degrees.

Bake pastry shell for 8 minutes, remove from oven and lower temperature to 350 degrees.

In a large skillet, over medium-high heat, melt the butter and oil together.  Add the onion and mushrooms to the mixture and cook until the liquid evaporates.  Remove from the heat and stir in the flour until smooth.

Sprinkle 1/2 of the cheese onto the bottom of the pastry shell. Spoon the onion/mushroom mixture over the cheese.

In a medium bowl, beat the eggs, milk, and bouillon together; stir in the last half of the cheese.  Gently pour the mixture over the onion/mushrooms.

Bake quiche at 350 degrees for approximately 30-35 minutes or until set.  Remove from oven and allow to set for 10 minutes before cutting to serve.

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MUDDY BUDDIES

1 cup semisweet chocolate chips

1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
9 cups any variety Chex cereal
1 1/2 cups powdered sugar

In a 1-qt microwavable bowl, mix chocolate chips, peanut butter and butter.  Microwave uncovered on High 1 minute; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.

In large bowl, place cereal.  Pour chocolate mixture over cereal, stirring until evenly coated.  Pour into 2-gallon food storage plastic bag.

Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool for about 30 minutes.  Store in an airtight container in the refrigerator.

Yield: 18 (1/2 cup) servings

This is a General Mills recipe.

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SWEET POTATO BISCUITS

2 cups self-rising flour

1/4 cup packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
7 tbsp cold butter, divided
3 tbsp shortening
1 cup mashed sweet potatoes
6 tbsp milk

Preheat oven to 425 degrees.

Combine the four, brown sugar, cinnamon, and ginger in a bowl.  Cut in 4 tablespoons butter and the shortening until the mixture resembles coarse crumbs.

In a separate bowl, combine the sweet potatoes and milk; stir into the crumb mixture just until combined.  Turn mixture out onto a floured surface; knead 10 times.  Roll out to a half-inch thickness.  Using a biscuit cutter or a 2 1/2" lip of a glass, cut out the biscuits.  Gather scraps and reroll and cut.  Place biscuits on an ungreased baking sheet.

Melt the remaining 3 tablespoons of butter and brush over the biscuits.  Bake at 425 degrees for 10 minutes or until golden brown.

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TOMATO PIZZA PIE

 Tomato Pizza Pie

 

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Prep time

6 mins

Cook time

24 mins

Total time

30 mins

 

A deep dish pizza, made with fresh tomatoes and basil, topped with mozzarella cheese.

Serves: 8 slices

Ingredients

• 1 12" pie crust (I used Pillsbury)
• 3 medium tomatoes, sliced
• 6 plum tomatoes, sliced
• 10 basil leaves, sliced, divided
• ½ tsp. oregano, divided
• 2 cups spinach, fresh, torn
• 2 cups pasta sauce or pizza sauce Save Now
• 1 cup mozzarella cheese, lite shredded

Instructions

1. Preheat oven to 450 degrees
2. Line the pie plate with your pie crust. Add one layer of tomatoes, sprinkle with ¼ tsp oregano, 5 basil leaves, 2 cups of spinach.
3. Create second layer by adding remaining tomatoes, sprinkle with oregano, and remaining basil leaves.
4. Pour pasta sauce over the tomatoes and evenly spread with the back of a spoon. Top with mozzarella cheese.
5. Bake in oven for 20 - 25 minutes or until cheese is melted and crust is lightly golden.

Notes

Calories per two slices: 329.3, Fat: 16.6, Cholesterol: 20, Potassium: 465, Sodium: 967, Carbs: 40, Fiber: 3.2, Sugar: 6.1, Protein: 10.9

Nutrition Information

Serving size: 2 slices (1/4 of the pie)

This is from PB&P website

CRAB MEAT STUFFED MUSHROOMS

This recipe is from my daughter.

16 large mushroom caps
1/3 cup butter, melted
1 1/2 cups flaked crab meat
2 eggs, lightly beaten
1/2 cup finely chopped green onions
1/2 cup soft bread crumbs, divided
3 tbsp mayonnaise
2 tsp fresh lemon juice
2 tbsp butter, chilled

Preheat oven to 375 degrees.
Grease a large baking dish; set aside.

Dip the mushroom caps in the melted butter; place rounded side down in the prepared baking dish.

Combine the crab meat, eggs, onion, 1/4 cup of the bread crumbs, mayonnaise and lemon juice in a medium size bowl; blend thoroughly. Fill mushroom caps with the mixture.

Sprinkle the remaining bread crumbs over the mushrooms and dot with the chilled butter.

Bake at 375 degrees for 15 minutes or until the crumbs topping the mushrooms are golden brown.
Serve while hot.

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TANGY FRUIT SALAD

1 can (15-oz) fruit cocktail

1 can (20-oz) chunk pineapple
1 can (20-oz) sliced peaches, drained and chunked
3 bananas, sliced
1 box (4-serving size) instant vanilla pudding mix
1/4 cup Tang drink mix

In a large bowl combine the instant pudding mix and the Tang drink mix.  Add the fruit cocktail, pineapple, and peaches.  Mix together well to dissolve the pudding and Tang.  Add the bananas and stir gently to coat.  Chill until serving time.

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WARM HAM AND CHEESE WRAPS

6 (10-inch) whole-wheat tortillas

1 lb (24 slices) thin sliced ham
2 cups shredded Swiss cheese
3 cups shredded lettuce
1 tomato, diced
1/2 cup diced cucumber or zucchini
2 tbsp chopped green onion including tops
2 tbsp chopped bell pepper

Preheat oven to 350 degrees.

Layer four slices of ham and 1/3 cup of the cheese on each of the tortillas.  Roll up the tortillas and secure with toothpicks (remove before serving!).  Place wraps in an ungreased 11 x 7 x 2-inch baking pan; cover with foil and bake at 350 degrees for approximately 15 minutes or until the cheese is melted.

While wraps are in the oven, combine the lettuce, tomato, cucumber or zucchini, bell pepper, and green onions; set aside.

DRESSING:
3/4 cup mayonnaise or salad dressing
3 tbsp milk
2 tsp sugar, omit if using salad dressing
1 tsp yellow mustard
1/2 tsp celery or caraway seed

Whisk dressing ingredients together in a small bowl.

When wraps are removed from oven, unwrap halfway and add the lettuce mixture and dressing; roll back up and serve while hot.

Yield: 6 wraps

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