Monday, March 27, 2017

PEANUT BUTTER CREAM CHEESE PIE

1 pkg (8-oz) cream cheese, cut-up

1/2 cup peanut butter
1 cup sifted powdered sugar
2 tbsp milk
1 carton (4-oz) frozen whipped topping, thawed
1 chocolate crumb pie shell
coarsely chopped peanuts, optional
chocolate shavings for garnish, optional

In a large mixer bowl, combine cream cheese and peanut butter; beat with an electric mixer till combined. Add the powdered sugar and milk to the cream cheese mixture; beat until combined. Fold in the whipped topping. Spoon the filling into the pie shell. Sprinkle with the chopped peanuts and/or shaved chocolate, if desired. Cover and chill in the freezer for 15 minutes before serving.

Note: File Photo





Friday, March 24, 2017

SUNDAY GLAZED CARROTS

6 to 8 medium carrots

1/4 cup butter
1/2 cup brown sugar
1/4 cup cold water
1 tbsp cornstarch
1/2 cup pecans, coarsely chopped, optional

Wash and cut carrots into 1/2-inch slices. Place in 1 1/2-quart casserole with butter and brown sugar. Cover and cook in the microwave for 10 minutes. Mix water and cornstarch until smooth. Stir cornstarch mixture into the carrots. Add pecans, if using. Cover and continue cooking about 5 more minutes.

Note: File Photo

Thursday, March 23, 2017

TUNA MELTS

8-oz jar pasteurized process cheese spread

1/4 cup mayonnaise
12 1/2-oz can tuna, drained and flaked
8-oz can sliced water chestnuts, drained and chopped
2 tbsp snipped dried chives
4 English muffins, split and toasted

Combine 1/2 cup of the process cheese spread and the mayonnaise. Stir in the tuna, water chestnuts, and chives. Spread the mixture on the English muffin halves. Place on the unheated rack of a broiler pan. Broil 4-inches from the heat about 3 minutes or until heated through. Top each with a dollop of the remaining cheese spread. Broil for 30 to 60 seconds more or until the cheese spread melts.

Note: File Photo

Wednesday, March 22, 2017

THE QUICKEST STRAWBERRY SHORTCAKE

1 frozen pound cake, thawed

1 tub (16 oz) frozen whipped topping, thawed
1 pint fresh strawberries

Cut the pound cake in half horizontally. Spread half of the whipped topping on the cut side of the bottom half. Reserve 6 strawberries with the stems still attached. Thinly slice the remaining strawberries and place atop the whipped topping. Place the top half of the cake over the strawberries. Spread the top with more of the whipped topping and place the strawberries with the stems on the top as garnish.

Note: File Photo

Monday, March 20, 2017

CHICKEN APPLE WALNUT SALAD

This recipe becomes quick and easy when you use leftover chicken, purchase a prepared rotisserie chicken or buy deli chicken thick sliced and dice.


3 cups cooked chicken, diced or shredded
1/2 cup chopped toasted walnuts
1 red apple, cored and diced
1/2 cup mayonnaise
1/4 cup sour cream
2 green onions, thinly sliced
1 or 2 stalks celery, thinly sliced
fresh ground black pepper, to taste
Large lettuce leaves, if desired

In a large bowl combine the mayonnaise and sour cream; add black pepper to suit your taste. Add the chicken, celery, and green onions. Mix to coat chicken. Toss in the apple and walnuts until coated. Serve on the lettuce leaves, if desired. Or serve on your favorite bread.

Note: This is a file photo

Sunday, March 19, 2017

SOUR CREAM CORN MUFFINS

1 pkg (14-oz) corn muffin mix
1/4 tsp salt
2 tbsp honey
1/4 tsp cinnamon
1/3 cup butter, melted
2 large eggs
1/2 cup sour cream
1/4 tsp vanilla extract

Preheat oven to 375 degrees.
Spray about 18 muffin cups with nonstick cooking spray; set aside.

In a mixing bowl, combine the muffin mix, salt, honey, and cinnamon.

In another bowl, whisk together the butter, eggs, sour cream and vanilla extract. Pour into the dry ingredients and mix just until well combined.

Bake at 375 degrees 15 to 18 minutes or until browned and baked through.







ORANGE JULIUS-STYLE DRINK

1 can (6-oz) frozen orange juice concentrate

1 cup milk
1 cup water
1/2 cup sugar
1 tsp vanilla extract
5 to 6 large ice cubes

Put all ingredients into a blender container. Blend approximately 30 seconds or so to a frozen drink consistency.

Yield: 6 cups

Note: File Photo

Saturday, March 18, 2017

FETTUCCINE with CREAMY ZUCCHINI SAUCE

A simple but delicious pasta dish ready in about 20 minutes.


12 oz fettuccine
2 tbsp olive oil
1 1/4 lbs zucchini and/or yellow squash
1 large garlic clove
8 oz ricotta cheese
salt to taste
fresh ground black pepper to taste
grated Parmesan cheese for garnish, optional

Cook the fettuccine according to the package directions. When draining the pasta, save 1/2 cup of the liquid. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Cut the zucchini in half lenthwise then cut into half moon slices about 1/4-inch thick. Mince the garlic. Add half the zucchini to the skillet, flat side down, flat in the skillet. Cook until browned, 2 to 3 minutes, then turn and cook the other side a minute or two. Remove to a plate. Add more oil to skillet if needed and repeat the zucchini cooking process with the other half of the squash; add the garlic. Transfer these zucchini and garlic to the plate, also. Turn off the heat then add the 1/2 cup of the pasta water and the ricotta cheese to the skillet. Stir to dislodge and browned bits of zucchini from the skillet. Season with salt and pepper to suit your taste. (It is okay if the ricotta looks a little curdled.) Pour the drained fettuccine, vegetables and any juice that has accumulated on the plate, back into the skillet. Stir gently to combine all the ingredients together. Sprinkle pasta with the Parmesan cheese, if desired.


Note: File Photo

Friday, March 17, 2017

ONION-POTATO AU GRATIN

3/4 cup water

1/2 cup French onion sour cream dip
1 cup mashed potato flakes
1 tbsp chopped green chiles, optional
1 1/2 tbsp butter
1/4 cup shredded Cheddar cheese
Additional shredded Cheddar cheese for topping

Spray an 8-inch pie plate  or a small casserole dish with nonstick cooking spray.

In a medium saucepan, bring the water to a boil. Stir in the dip and mix well. Remove from the heat and add the potato flakes and the green chiles, if using. Mix together well.

Spoon the mixture into the prepared pie plate. Top with the melted butter and the 1/4 cup of cheese. Broil 4 to 6-inches from the heat for less than 5 minutes until the cheese is bubbly and golden brown. Remove from broiler and sprinkle with additional cheese.

Cut into 4 wedges for serving.

Note: This is a file photo only.

Thursday, March 16, 2017

FRUIT-CHEESE DIP

1 pkg (8-oz) Neufchatel cheese, softened

1 small banana, mashed
1/4 tsp ground nutmeg
1/2 cup canned crushed pineapple, well drained
Apple wedges, pear wedges, strawberries, banana pieces, etc for dippers

In a small mixing bowl, stir together Neufchatel cheese, banana, and nutmeg until smooth. Stir in the crushed pineapple. Cover and chill. Serve with fresh fruits as desired. May also be served with angel food or pound cake cubes as dippers.

Note: File Photo