Saturday, September 23, 2017

CHOCOLATE - TOFFEE NO BAKE COOKIE

3 cups quick oats
1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup toffee bits + additional for sprinkling
2 tbsp butter, softened
1/4 tsp salt, optional

Prepare a large baking sheet by lining it with waxed paper; set aside.

In a medium-size heavy saucepan combine all the ingredients. Cook over medium heat, stirring often, until the chocolate chips melt; about 3 to 5 minutes.  Remove from heat.

Using a tablespoon, scoop cookies onto the waxed paper lined cookie sheet; sprinkle with additional toffee bits .Allow to cool completely (may refrigerate or place in freezer for a few minutes) before serving.

To store, keep in an airtight container in the refrigerator for up to 1 week.

Note: File Photo

QUICK AND EASY APPLE CRISP

1/3 cup all-purpose or whole wheat flour
3/4 cup packed brown sugar
1/4 tsp ground cinnamon
1/3 cup butter
6 medium, tart apples

Peel and core apples; cut into thin slices. Place the slices, spread level, in a baking dish that has been sprayed with nonstick cooking spray.

Blend the flour, brown sugar and cinnamon together; cut in the butter until mixture is crumble. Sprinkle the mixture over top of the apple slices. Bake at 375 degrees for about 30 minutes or until the top is browned and the apples are fork tender.

Note: File Photo

Friday, September 22, 2017

CREAMY CHICKEN BROCCOLI RICE BAKE

4 boneless, skinless chicken breasts, cubed
1 1/2 cups minute rice, uncooked
1 1/4 cups milk
1 pkg (10-oz) frozen chopped broccoli, thawed enough to break up
8-oz Velveeta style cheese, cubed
1/2 cup mayonnaise

Preheat oven to 375 degrees. Spray a 12 x 8-inch baking dish with nonstick cooking oil spray; set aside.

In a large bowl, combine the chicken pieces, rice and frozen broccoli. Stir in the milk, cheese, and mayonnaise until well blended. Spoon into the prepared casserole dish and bake for 30 minutes at 375 degrees.

 Note: File Photo

Wednesday, September 20, 2017

QUICK AND EASY ONION BURGERS

2 lbs lean ground beef
1 egg
1 envelope dry onion soup mix

Place all the ingredients in a large bowl. Using your hands, mix together well. Grill or fry to desired doneness. Serve on whole wheat buns with your favorite condiments.

Note: This is a file photo for reference only.


Tuesday, September 19, 2017

FRUIT SALSA

2 Granny Smith apples, peeled and cored
1 kiwi
1 large orange
1 cup fresh strawberries
2 tbsp brown sugar

Chop all the fruits with a food chopper or in a food processor. Stir in the brown sugar and mix well. Serve with cinnamon tortilla chips.

 This is a file photo used for reference only.

Monday, September 18, 2017

STRAWBERRY DREAM PIE

Note: This is a very quick pie to make but it does require chilling. It is an excellent recipe to be made ahead.

1 graham cracker pie crust
3 egg yolks
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 can strawberry pie filling, chilled
whipped cream
fresh strawberries for garnish, if desired

Preheat oven to 350 degrees.

In a medium mixing bowl, beat the egg yolks until they lose their shape. Stir the sweetened condensed milk and the lemon juice into the egg yolks. Pour the mixture into the graham cracker crust and bake at 350 degrees for 8 minutes. Cool; cover with plastic wrap. Chill at least 3 hours or as long as overnight.

Before serving top with the pie filling. Cut pie and add a dollop of whipped cream to each slice. Top the whipped cream with a fresh whole berry for a garnish, if desired.

 Note: File Photo

Saturday, September 16, 2017

CORNBREAD BEEF CASSEROLE

1 lb ground beef
1 garlic clove, crushed
2 tbsp chili powder
1 can (16-oz) pinto beans
1/4 cup chopped onion
2 cans (8-oz) tomato sauce
1 cup shredded cheddar cheese
1 pouch Mexican cornbread mix

Preheat oven to 400 degrees. Spray a 12 X 8-inch baking dish with nonstick cooking spray.

In a 10 or 12-inch skillet crumble and cook the ground beef with the crushed garlic and onion until the meat is browned; drain off excess fat. Stir the chili powder and the tomato sauce into the meat mixture. Spoon the meat mixture into the prepared baking dish. Sprinkle the cheese evenly over the meat mixture. Spoon the pinto beans over the cheese. Prepare the cornbread mix according to the package directions and pour the batter over the beans. Bake at 400 degrees approximately 25 minutes or until the cornbread is browned.

 Note: File Photo

Friday, September 15, 2017

BROWN SUGAR GLAZED SALMON

1/4 cup packed light brown sugar2 tablespoons Dijon mustard
4 (6 ounce) boneless salmon fillet
salt to suit taste
freshly ground black pepper to suit taste

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
 
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.  

Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

  Note: File Photo

MAPLE & PUMPKIN SPICE POPCORN

2 tbsp brown sugar
2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container. tbsp brown sugar
2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container.

Note: File Photo

Thursday, September 14, 2017

BAKED PANKO CHICKEN BREASTS

6 boneless, skinless chicken breast halves
2 tbsp butter, melted
1/2 cup grated Parmesan cheese
1/4 cup Japanese (Panko) bread crumbs
1 tsp oregano
1 tsp parsley flakes
1/4 tsp paprika
1/4 tsp salt
1/4 tsp fresh ground black pepper

Preheat oven to 400 degrees. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.

Combine the Parmesan cheese, bread crumbs, oregano, parsley, paprika, salt and pepper in a pie plate.

Dip the chicken into the melted butter then dredge in the pie plate mixture to coat. Place on the prepared pan.

Bake at 400 degrees for 20 to 25 minutes or until tender and juices run clear.

 Note: File Photo