Tuesday, March 29, 2011

EASY CHOCOLATE CRACKLES

These cookies are easy to make and they are delicious with a fudge-like center.

1 box Devil's Food Cake Mix
2 eggs, slightly beaten
1 tbsp water
1/2 cup shortening
powdered sugar for rolling

Preheat oven to 375 degrees.

Stir together the cake mix, eggs, water, and shortening until well blended. Using your hands, shape the dough into small (about 1-inch) balls. Roll the balls in powdered sugar and place on an ungreased cookie sheet, about 1 1/2-inches apart.

Bake at 375 degrees for 8 to 10 minutes.

Yield: approximately 4 dozen cookies.


Tuesday, March 22, 2011

PEA-CASHEW SALAD

1 pkg (10-oz) frozen peas, thawed
1 cup diced celery
1 cup cauliflower florets, broken into small pieces
1/4 cup diced green onion, including green leaves
1 cup chopped cashews*
6 strips bacon, fried crisp and crumbled
1/2 cup sour cream
1 cup Ranch Buttermilk salad dressing
1/2 tsp Dijon mustard
1 small garlic clove, minced
Line serving bowl with lettuce leaves and ripe tomatoes, if desired

Rinse peas to remove any ice; drain.

In a medium bowl, combine the peas, celery, cauliflower, green onion, cashews, and bacon with the sour cream. Mix the Ranch dressing, mustard, and garlic together until well blended. Pour dressing over the salad and toss gently to mix.

*For a healthier alternative, substitute sunflower seeds for the cashews.

Yield: 4 servings

Sunday, March 20, 2011

STUFFED CABBAGE, UNSTUFFED

1 lb lean ground beef
1 small yellow onion, chopped
1 small head of cabbage, shredded
1 can (28-oz) Mexican or Italian (your choice) tomatoes, undrained
1 tbsp brown sugar
1 tbsp cider vinegar
1/4 tsp salt
dash of fresh ground black pepper

Hot cooked brown rice, if desired.

Spray the bottom of a Dutch oven lightly with nonstick cooking spray. Brown ground beef and onion together in the pan; drain off any excess grease. Stir in the cabbage, cover and cook for 5 minutes until crisp tender. Add the tomatoes. brown sugar, vinegar, salt and pepper stirring to blend together. Cook for an additional 10 minutes, stirring occasionally. If desired, serve over the hot cooked rice.

Yield: 4-6 servings.

Thursday, March 17, 2011

ITALIAN CHICKEN ROLLS

This recipe takes a little longer than some but you can still be eating less than an hour after you start preparation. It is also a good recipe to make ahead, wrap in plastic wrap, refrigerate and serve the next day cold, sliced with your favorite creamy salad dressing.

4 boneless, skinless chicken breast halves
4 thin slices Provolone cheese
2 thin slices prosciutto or very lean ham
1 tsp paprika
6 tbsp panko crumbs*
2 tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
3 tbsp melted butter

Preheat oven to 350 degrees.

Pound each chicken breast half to a thickness of approximatley 1/4-inch. Cut Prosciutto slices in half.

Layer a slice of cheese, then a half slice of prosciutto on each pounded out chicken piece. Roll up and secure with wooden toothpicks (or cooking string).

Mix the paprika, panko, Parmesan cheese, garlic powder, oregano, and basil together in a shallow dish. Dip chicken rolls in the butter, using tongs. Roll butter dipped chicken in the panko crumb mixture to coat evenly.

Place the dipped and breaded chicken rolls, seam sides down, in a baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the chicken is cooked thoroughly and is golden brown.

*Japanese bread crumbs. Substitute regular fine bread crumbs if you do not have panko.


Monday, March 14, 2011

EVERYDAY MARINADE

1/2 cup canola oil
3/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
1/3 cup lemon juice
1/2 cup red wine vinegar
2 tbsp dry mustard
1 tsp salt
1 tbsp fresh ground black pepper
1 1/2 tbsp parsley, finely chopped
2 cloves garlic, crushed

Combine all ingredients and place in a jar with a tight-fitting lid (so you can shake marinade before using). Refrigerate and use to marinate your favorite meats.

Saturday, March 12, 2011

CARAMEL RIBBON BROWNIES

24 caramels (7-oz)
2/3 cup evaporated milk
1 2-layer size pkg of your favorite chocolate cake mix
1 cup chopped pecans or walnuts
6 tbsp butter, melted
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease or spray with nonstick cooking spray a 9 x 13-inch baking pan; set aside.

In a saucepan, cook the caramels and 2 tablespoons of the milk over low heat until the caramels are melted.

In a mixing bowl, combine the remaining milk, cake mix, chopped nuts, and butter; mix well.

Spread half the cake mixture in the prepared baking pan and bake at 350 degrees for 10 minutes. Sprinkle chocolate chips over the hot baked crust. Drizzle the caramel/milk mixture over the chocolate chips. Using a teaspoon, drop the remaining chocolate mixture over the caramel. Bake at 350 degrees for 20 minutes more.

Cut into 36 bars while still warm. Allow to cool in pan.