Thursday, April 29, 2010

FRIED ZUCCHINI CAKES

1/3 cup biscuit/baking mix
1/4 cup American or Cheddar Cheese, shredded
1/8 tsp salt
1/8 tsp pepper
2 large eggs, beaten
2 cups grated zucchini
2 tbsp butter

In a medium mixing bowl combine the biscuit mix, cheese, salt and pepper until blended. Add the beaten eggs to the mixture then the zucchini. When mixed well, shape into 8 to 10 patties.

Melt the butter in a heavy skillet and add the patties. Cook 2 to 3 minutes per side or until done to your liking.

Wednesday, April 28, 2010

QUICK AND EASY WALDORF SALAD

3 cups chopped red and/or green apples
1/2 cup mayonnaise or mayo style salad dressing
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins
1/2 cup frozen whipped topping, thawed

In a large mixing bowl, combine the apples, mayonnaise, walnuts, and raisiins. Stir together to blend well. Fold in the whipped topping. Chill until serving time.

Yield: 4 to 6 servings.

Monday, April 26, 2010

PEANUT BUTTER BUTTERSCOTCH FUDGE

1 pkg (6-oz) butterscotch chips
1 cup peanut butter
1 regular can sweetened condensed milk (ie Eagle Brand)
1 cup chopped salted peanuts

In the top of a double boiler over hot, but not boiling water, melt the butterscotch chips. Add the peanut butter; stir well to mix and melt the peanut butter. Add the sweetened condensed milk; mix well. Pour into a buttered pan and allow to cool. Cut into small squares once the candy has cooled.


Friday, April 23, 2010

PORTOBELLA MUSHROOM ROMAINE SALAD

1 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tbsp finely chopped fresh garlic
1 tbsp finely chopped fresh or dried rosemary

In a small skillet saute the garlic and rosemary in the olive oil for one minute. Add the balsamic vinegar and bring to a boil; simmer for four minutes. Chill.

2 heads Romaine lettuce, cut into 1 1/2" pieces
6 Portobello mushroom caps, sliced into 1/4" slices
1 cup shaved Parmigiano Reggiano cheese
4 medium tomatoes, diced
1/4 cup extra virgin olive oil
fresh ground black pepper, to taste
salt, to taste, if desired

Coat the sliced mushrooms with the above Balsamic dressing and set aside.

On a large serving plate or in a shallow bowl layer the ingredients as follows: lettuce, mushroom slices, shaved cheese, tomatoes, pepper, and salt if desired. Drizzle with the remaining Balsamic vinegar and the olive oil.

Wednesday, April 21, 2010

CREAMY ZUCCHINI CELERY SOUP

3 green onions, sliced thin
2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes
3/4 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water

In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.

Yield: 6 servings.

Tuesday, April 20, 2010

QUICK AND EASY HAM AND CHEESE HASH BROWNS

1 tbsp butter
3/4 cup chopped cooked ham
1/2 cup diced onion
1/2 cup diced green bell pepper
1 tbsp chopped pimento
1 can (10 3/4-oz) condensed cheddar cheese soup
1/2 cup low-fat milk
1 tsp prepared mustard
4 cups frozen shredded or diced hash brown potatoes

In a medium skillet over medium heat, melt the butter. Add the ham, onion, bell pepper, and pimento to the skillet. Cook until the veggies are tender-crisp. In a small bowl, add the milk to the soup along with the mustard and stir until blended. Add the cheese mixture and the potatoes to the skillet. Heat the mixture to a boil; reduce the heat to low. Cover and simmer for ten minutes or until the potatoes are tender, stirring often.

Note: These potatoes make a great breakfast or brunch dish. They can also be used as a side dish with beef, chicken, etc.

Monday, April 12, 2010

QUICK,WHOLE WHEAT APPLE SPICE MUFFINS

2 cups whole-wheat pastry flour
1 tsp salt
3 tsp baking powder
2 eggs
1/3 cup honey
3/4 cup low-fat milk
1/2 cup melted salt-free butter
1 cup grated apple
1 tsp cinnamon
1/2 tsp ground ginger

Preheat oven to 400 degrees. Lightly grease 12 muffin cups; set aside.

In a small mixing bowl combine the flour, salt and baking powder; combine well; set aside.

In a medium mixing bowl, beat the eggs. Add the honey, milk, melted butter, grated apple, cinnamon and ginger, mixing well. Add the flour mixture to the egg mixture blending well. Pour the mixture into the prepared muffin cups and bake at 400 degrees for about 20 minutes or until a wooden toothpick inserted in the muffins center comes out clean.

Friday, April 9, 2010

ANGEL HAIR SHRIMP SALAD

2 1/2 cups cooked angel hair pasta (approx. 5-oz uncooked)
3/4 cup chopped plum tomatoes
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/3 cup chopped green onions
2 tbsp fresh lemon juice
1 tbsp chopped pitted black olives
1 tbsp olive oil
1 1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp dried oregano
3/4 lb cooked medium shrimp, peeled and deveined
1 garlic clove, minced
1/2 cup crumbled feta cheese
1 tbsp chopped fresh parsley

In a large salad bowl, combine the angel hair pasta, tomato, red bell pepper, yellow bell pepper, green onions, lemon juice, olives, olive oil, thyme, black pepper, oregano, shrimp, and garlic. Sprinkle with the cheese and fresh parsley.

Yield: 5 servings of 2 cups each.

Sunday, April 4, 2010

BANANA-MOCHA MILK SHAKE

3 medium bananas
2 cups (1 pint) coffee ice cream
1 cup milk
1/4 cup chocolate syrup

Peel bananas and place in a blender container with the ice cream, milk, and chocolate syrup; process 1 minute or until smooth--stopping to scrape down the sides. Pour into 4 chilled glasses and serve immediately.


Thursday, April 1, 2010

BROWN SUGAR BANANAS OVER POUND CAKE OR ICE CREAM

1/4 cup butter
4 medium bananas, peeled & sliced
1/2 cup firmly packed brown sugar
1/2 cup maple syrup
1/2 tsp ground cinnamon
1/2 cup whipping cream, whipped
1/4 cup sweetened flaked coconut, toasted
Pound cake or ice cream for serving

In a large skillet, over medium-high heat, melt the butter. Add the sliced bananas, brown sugar, maple syrup, and ground cinnamon. Saute mixture for 5 minutes or until the sugar melts. Serve over pound cake or ice cream. Top with the whipped cream and toasted coconut.