Wednesday, July 19, 2017

GRILLED CORN WITH CAYENNE AND LIME BUTTER

6 fresh ears of corn still in the husks
6 tbsp butter, melted
1 tsp cayenne pepper
juice of 2 limes
pinch of salt

Being careful not to rip husks, pull back and remove silks from the corn. Carefully fold the husks back over the corn. Soak corn in husks in a sink of cold water for 10 minutes. Remove from water and drain well.

Place corn on a medium-high hot grill and cook about 12 minutes, turning often to prevent burning. Set aside to cool slightly.

In a small bowl, combine the butter, cayenne pepper, lime juice and salt. When the corn is cool enough to handle, pull back the husks but leave them attached as handles. Brush the butter mixture over the corn and serve.

Note: File Photo

Tuesday, July 18, 2017

MOCHA CHOCOLATE MOUSSE PARFAITS

1 3/4 cups cold milk
1 tsp instant coffee granules
1 pkg (8-oz) cream cheese, softened
1 pkg (4-oz) chocolate flavor instant pudding and pie filling mix
8-oz frozen whipped topping, thawed

Microwave 1/4 cup milk and coffee granules on High for 30 to 45 seconds. Stir to dissolve coffee granules.

In a medium mixing bowl, gradually add the coffee mixture and the remaining milk to the cream cheese while beating at medium speed of an electric mixer. Beat until well blended. Add the pudding mix and beat at low speed 1 to 2 minutes or until well blended.

Spoon mousse into 6 parfait glasses alternating with whipped topping. End with whipped topping and sprinkle with chocolate shavings or chocolate coated coffee beans.

Note: File Photo

Monday, July 17, 2017

PARMESAN CHEESE CRAB CAKE SANDWICHES

1 pkg (8-oz) crab delight flakes, rinsed and chopped
1 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
1 tsp Dijon mustard
1/2 cup dry bread crumbs
1/4 cup oil
Bottled tartar sauce
8 toasted sourdough bread slices
lettuce, tomato, other garnishes, as desired

In a medium bowl, mix together the crab flakes, Parmesan cheese, eggs, bell pepper, green onion, and Dijon mustard. Mix together well to combine and shape into 8 patties. Coat patties with the bread crumbs.

Heat the oil in a large skillet over medium-high heat. Add patties and cook approximately 3 minutes on each side or until golden brown.

To make into sandwiches spread tartar sauce on bread slices. Place two crab cakes on a bread slice, add garnishes, if using, and top with a second bread slice to make 4 double meat sandwiches. Cakes can also be eaten as an entee instead of sandwiches.
 
 Note: File Photo

Friday, July 14, 2017

POUND CAKE WITH BERRIES

1 vanilla pound cake, homemade or store bought
powdered sugar glaze or whipped cream, your choice
fresh strawberries
fresh blueberries

Slice pound cake into individual slices. Pour powdered glaze over the slice of cake or top with a dollop of whipped cream. Garnish with the fresh strawberries and blueberries.

Note: Use a large star cookie cutter and cut cake slices into star shapes, if desired.

To make a powdered sugar glaze, mix a pound of powdered sugar with a small amount of milk or cream and a half teaspoon of butter flavoring or vanilla extract. Use as much milk or cream as needed for the consistency you prefer.


 Note: File Photo

Thursday, July 13, 2017

HOT ARTICHOKE SHRIMP DIP

1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) chopped green chilies, drained
3/4 cup shredded Parmesan cheese
6-oz medium shrimp, deveined, cooked and diced
3/4 cup mayonnaise
1/8 tsp garlic powder
Crackers or party bread for dipping

Preheat oven to 350 degrees.

Combine the artichoke hearts, chilies, Parmesan, shrimp, mayonnaise, and garlic powder; spread into a 1-quart baking dish. Bake until hot, 20 minutes, stirring after 10 minutes.

Serve dip warm with the bread or crackers.

Yield: 12 servings
Note: This is a file photo.

Wednesday, July 12, 2017

CHEESY MASHED POTATOES

2 cups instant mashed potato flakes
1 jar (8-oz) pasteurized process cheese spread
1/3 cup sour cream
1/3 cup chopped chives

Prepare the potatoes according to the package directions, omitting milk. Heat the cheese spread according to the label directions; mix into the potatoes. Add the sour cream and chives; stir to blend well.

Yield: 4 to 6 servings

 Note: This is a file photo

Tuesday, July 11, 2017

MICROWAVE ZUCCHINI CASSEROLE

1 large tomato
6 large slices zucchini
1 celery stalk
1/2 stick oleo
2 large slices of yellow onion
1 large green bell pepper
salt to taste
pepper to taste

Into a bowl, cut all the vegetables into 1/2-inch pieces. Add salt and pepper as desired. Melt oleo in a casserole dish in the microwave. Stir the vegetables in and toss to coat well. Cover the dish. Cook in the microwave on high until vegetables are tender, about 8 to 10 minutes.

Yield: 4 servings

Note: File Photo

Monday, July 10, 2017

CRISPY RICE & GRANOLA TREATS

1 package (10-oz)regular marshmallows
1/4 cup butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled unsalted sunflower seeds

Line a 13 x 9-inch baking pan with foil leaving foil hanging over the short sides. Butter the foil and set aside.

In a large saucepan, combine the marshmallows and butter. Cook and stir the mixture until the marshmallows are melted. Stir in the granola, cereal, and sunflower seeds. Press mixture into the prepared pan. Cool. Remove foil lining with uncut bars from the pan. Cut into 24 bars.

Note: File Photo

Thursday, July 6, 2017

QUICK AND EASY PECAN CHICKEN BREASTS

4 (about 1 1/4 lb total) boneless, skinless chicken breasts
1/2 cup creamy Italian dressing
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
1/4 cup butter

Place chicken in a ziptop plastic bag and pour the dressing over the chicken. Marinate in the refrigerator from 1 hour to overnight. Drain and discard marinade.

In a shallow bowl or pie plate, combine the bread crumbs and chopped pecans. Dredge the chicken breasts through the crumb mixture pressing to coat well.

In a large skillet, over medium heat, melt the butter. Add chicken to skillet and cook 5 to 6 minutes on each side or until tender and cooked through.

Wednesday, July 5, 2017

BUTTER DIP BUTTERMILK BISCUITS

1 stick (1/2 cup) salted butter
2 1/2 cups all-purpose flour
1 1/2 tbsp. granulated sugar
1 1/2 tbsp. baking powder
1 3/4 cup buttermilk
 
 Preheat oven to 450F degrees.
In a microwave-safe bowl or in the baking dish that you’ll use for baking, if it’s microwave-safe, melt  butter in the microwave. Put melted butter in an 8×8 baking dish.
 
In a medium bowl, mix together the flour, sugar and baking powder; pour in buttermilk. Stir until a loose dough forms. Batter will be sticky.
 
Pour biscuit dough into baking dish (right on top of the melted butter.) Spread it out with the back of a spoon or a butter knife or use your hand. Dough may not be even but that's okay. Some of the butter will run over the top of the dough and that is okay, too.

Bake for about 20-25 minutes, rotating dish once during baking. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.
 
Slice and serve with butter!
 
 Note: Recipe modified from original Betty Crocker recipe. This is a file photo.