Sunday, December 30, 2012

ROBIN'S SAUSAGE BALLS

My cousin Robin gave me this recipe.  I like it because it also uses taco cheese blend.

1 lb bulk sausage
3 1/2 cups Bisquick
4-oz shredded taco cheese
6-oz shredded cheddar cheese

Combine all ingredients and mix well - may even have to use hands.  Shape into balls.  Bake at 350 degrees for 15 - 20 minutes.  Makes 40 balls about the size of a walnut.

Saturday, December 29, 2012

HAM AND EGG SALAD SANDWICHES

2 large eggs, boiled, peeled, chopped
3/4 lb lean (previously cooked) ham, chopped
1/4 cup sweet pickle relish
2 celery ribs, sliced down the middle then sliced thin
2 tbsp fresh chopped parsley
1 tbsp lemon juice
1/4 cup mayonnaise
12 slices whole-wheat sandwich bread
6 lettuce leaves

In a large bowl combine the eggs, ham, relish, celery, and parsley.  Gently toss in the lemon juice and mayonnaise until blended.

To make 6 sandwiches, lay out 6 slices of the bread.  Place a lettuce leaf atop each slice.  Spread about a third of a cup of the ham and egg mixture over the lettuce and top with one of the remaining bread slices.  Cut sandwiches diagonally and place on serving plate.

Note: If you hold the sandwiches together with picks, as I have shown here, be sure picks are removed before eating.  One can choke to death form getting a pick in their throat!

Friday, December 28, 2012

ORANGE CHICKEN BREASTS

4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes.

Remove from skillet to a plate and cover with foil; set aside.

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken.


Yield: 4 servings.

Serving suggestions: Serve with potatoes or rice and steamed broccoli.

LEMON-GARLIC TILAPIA

So simple and so healthy.

1 lb tilapia
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper
pinch of salt
1 tbsp fresh lemon juice

Spray a large nonstick skillet with canola oil cooking spray; heat over medium-high heat.

Sprinkle the garlic powder, pepper, and salt over the tilapia.

Place the tilapia into the hot skillet and cook until opaque, about 4 minutes per side.  Fish is done when it flakes with a fork.

Before serving, sprinkle the lemon juice over the fish.

Yield: 4 servings


Serving suggestion: Serve with cooked brown rice and a green salad.

Thursday, December 27, 2012

CHICKEN OVER RISOTTO

1 pkg (8-oz) risotto mix (your choice of flavor)
2 tbsp olive oil
1/2 cup chopped tomato
1/4 cup jarred roasted red peppers, drained and chopped
1/2 cup shredded baby arugula
4-oz mozzarella, diced
1/4 cup balsamic vinaigrette
salt to taste
pepper to taste
1/2 cup Panko plain bread crumbs
2 tbsp grated Parmesan cheese
1 1/4 lb boneless, skinless chicken breast, pounded into thin patties
1 garlic clove, minced

Prepare the risotto according to the package directions, using 1 tablespoon of the olive oil.

In a bowl mix together the tomato, red peppers, arugula, mozzarella, vinaigrette, salt, and pepper.

Mix the bread crumbs and 1 tablespoon of the Parmesan cheese.  Dip the chicken in the crumb mixture.

Warm the remaining tablespoon of oil in a skillet over medium heat.  Cook the chicken until golden, 7 to 10 minutes, turning once.

When the risotto is almost done, stir in the garlic and the remaining 1 tablespoon of the Parmesan cheese; cook for 3 minutes. 

Serve the chicken atop the risotto and top with the tomato mixture.

Yield: 4 servings

Wednesday, December 26, 2012

BEER BISCUITS

This recipe was given to me by a cousin many years ago.

4 cup Bisquick
2 tbsp sugar
1 (12-oz) can beer

Mix all ingredients, beat vigorously 30 seconds.  Fill 24 hot, greased muffin cups 2/3 full.  Bake approximately 15 minutes at 400 degrees.

REALLY GOOD BROCCOLI-CHEESE SOUP

1 1/2 lb fresh broccoli
2 cups water
1 pint half & half cream
1 lb Velveeta-type cheese
3/4 tsp salt
1/2 tsp pepper
1/2 cup cornstarch mixed with 1 cup water

Wash broccoli and steam until tender. 

Meanwhile, place cream and water in the top of a double boiler.  Add cheese, salt and pepper.  Heat over hot water until all the cheese is melted. 

Chop the broccoli and add to the cheese mixture. 

Stir the cornstarch and water together in a small bowl until smooth.  Add mixture to the cheese mixture, stirring constantly.  Heat over simmering water until the soup thickens.



Tuesday, December 25, 2012

HAWAIIAN DREAM CAKE W/COCONUT-PINEAPPLE FROSTING

1 box yellow cake mix (2-layer size)
4 large eggs
3/4 cup canola oil
1/2 can (regular size) crushed pineapple with juice

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan and set aside.

Combine all ingredients in mixer bowl.  Beat for 4 minutes on medium speed.

Pour batter into the prepared pan and bake at 350 degrees for 30 minutes or until cake tests done.

Cool in pan.  When cake is cool, frost with the following:

Coconut-Pineapple Frosting

1//2  can (left over from cake batter) crushed pineapple with juice
1/2 cup butter
1 box (1 lb size) powdered sugar
1 can coconut

In a 2-quart saucepan combine the pineapple with juice and the butter; heat over medium-low heat until the butter melts then boil gently for 3 minutes.

Remove pan from the heat and add the powdered sugar and coconut.

Poke holes in the cake and pour the hot frosting over the cake.

MERRY CHRISTMAS

Merry Christmas to all my readers and followers of Quick Fix Recipes.  As a Christian I want to share my joy of this special day with you.  I realize I have readers from around the world.  If you do not celebrate Christmas, please do not be offended but realize this is a special day to me.  Here is my Texas Christmas card to you wherever you are in our wonderful world.

Sunday, December 23, 2012

COLORFUL FRIED CORN

6 cups fresh corn kernels (or frozen corn)
8 slices bacon
1 cup diced onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 block (8-oz) cream cheese, cubed
1/2 cup cream
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper

In a large skillet, over medium heat, cook the bacon slices until crisp; remove and drain on paper towels.

Save two tablespoons of the bacon drippings in the skillet; discard remaining drippings or save for other uses.  Coarsely crumble the bacon; set aside.

Add the corn, onion, and all the bell peppers to the skillet.  Cook in the hot drippings for 6 to 8 minutes over medium-high heat, or until tender.  Add the cream cheese and cream; stir until cream cheese melts.  Stir in the sugar, salt, and pepper.


Transfer the corn mixture to a serving bowl and sprinkle the crumbled bacon over all.

Saturday, December 22, 2012

SUPER EASY NACHOS

1 can (10 3/4-oz) condensed Cheddar cheese soup
1/2 cup your favorite salsa
1/2 lb ground beef, browned until no longer pink, optional
1 bag (10-oz) tortilla chips
1 large tomato, diced
2 green onions, sliced
1 small can sliced ripe olives, drained well
1 medium-size green bell pepper, finely chopped

Combine the soup and salsa in a saucepan over medium heat.  Heat until the mixture is hot and bubbly, stirring often.

Arrange the tortilla chips on a large shallow, not totally flat!, platter.  Sprinkle the beef over the chips, if using.  Pour the sauce over all.  Sprinkle the tomato, onions, olives, and bell pepper over the top.

Friday, December 21, 2012

ORANGE-WALNUT CHOCOLATE FUDGE

3 cups granulated sugar
1/2 cup orange juice
1/2 cup water
1 pkg (12-oz) semisweet chocolate chips
1 tbsp grated orange rind
4 cups coarsely chopped walnuts

In a large saucepan, combine the sugar, orange juice and water.  Cook the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture boils.  Cook until the mixture reaches 234 degrees on a candy thermometer (soft ball stage), stirring occasionally.  Remove mixture from the heat and stir in the chocolate chips and orange rind.  Stir until the chocolate is all melted.  Stir in the walnuts.

Pour the candy into the prepared pan; set aside to cool.

Cut the cooled candy into 1-inch squares.

Candy may be stored in an airtight container at room temperature.

Yield: 9 dozen candy squares.

Thursday, December 20, 2012

HOMEMADE RANCH DRESSING MIX

This makes 1/4 cup of mix and should be packaged in a small ziptop baggie or airtight jar.  A baby food jar works great.

1 1/2 tbsp dried parsley
1 tbsp (or less) salt
1/2 tbsp dried chives
1/4 tbsp dried oregano
1/4 tbsp dried tarragon
1/2 tbsp garlic powder
1/2 tbsp lemon pepper

Blend all ingredients together and package in small jar or ziptop bag.

To make Ranch Dressing:
1 tbsp Ranch Dressing mix
1/2 cup mayonnaise
1/2 cup buttermilk

Whisk the ingredients together in a small bowl.  Refrigerate for an hour before serving.

CANDIED GINGER SCONE MIX

3 cups all-purpose flour
1 cup buttermilk powder
1 1/2 tbsp baking powder
1/2 tbsp cream of tartar
3/4 cup brown sugar
1 tsp salt
1/2 cup shortening
1/2 cup candied ginger, finely chopped

Sift the dry ingredients together.  Cut in the shortening with a pastry cutter until the mixture resembles fine crumbs.  Add the candied ginger.  Divide into 2-cup portions.  Package each portion in a pint jar.  Attach the following instructions.

CANDIED GINGER SCONES
1 jar (2 cups) Candied Ginger Scones Mix
1 egg
1/3 cup light cream

Preheat the oven to 400 degrees.

Place the scone mix in a large bowl.  Lightly beat the egg and add to the mix.  Add the cream and stir until mixture forms a ball.  Be careful not to overmix.

Turn the dough out on a lightly floured surface and pat to a 3/4-inch thickness.  Cut the dough into 12 equal pieces.  Arrange 2-inches apart on an ungreased baking sheet.  Bake for 10 to 15 minutes until lightly browned.

SAUSAGE ROLL WITH CREAM CHEESE

1 lb bulk sausage
2 cups self-rising flour
1 brick (8-oz) cream cheese, softened
1 stick butter, softened

In a mixing bowl combine the flour, cream cheese, and butter together to form a dough. Roll out the dough to form a rectangle.

Meanwhile, lightly fry the sausage, stirring to crumble, just until almost cooked and the fat is cooked out; drain.  Sprinkle the sausage over the dough then roll up jelly-roll style.  Refrigerate overnight.  Remove from the refrigerator and slice.  Bake on a cookie sheet that has sides for 12 to 15 minutes at 450 degrees.

Note: This is a great make ahead item for breakfast or brunch.  Make and refrigerate the night before then bake for a few minutes and breakfast is ready.

SUE DODGE'S BRITZEL BARS

As many of you may know, I am a big Southern Gospel Music fan and Sue Dodge is one of my favorites.  Here is one of her favorite recipes she shared with the public some years ago.  She said these taste like a chocolate toffee bar - yum!  This recipe goes together in a matter of minutes but does need to chill for a few hours before ready to serve.

1 tube package saltine crackers
1 cup butter (do not use a substitute)
1 cup granulated sugar
1 pkg (12-oz) milk chocolate chips
spray-on cooking oil

Preheat oven to 350 degrees. 

Line a cookie sheet that has sides with aluminum foil.  Lightly spray the foil with the cooking spray. Arrange the saltines in a single layer over the foil.

In a medium saucepan, combine the butter and sugar and cook to a boil.  As soon as it reaches a bubbling boil, remove from the heat and gently pour over the crackers. 

Bake for 10 minutes or until golden brown at 350 degrees.

Remove from oven and rearrange any crackers that may have moved around.  Immediately scatter the chocolte chips evenly over the top.  Spread the melting chips with a knife so they cover the crackers.

Refrigerate for a few hours then break into pieces before serving.

Wednesday, December 19, 2012

I Love These Stoneware Bakers

I found a great price on some stoneware bakers that I am going to share with you.  Personally, I love stoneware bakers as they bake and brown so evenly.  If you are interested in these, you only have a few days to take advantage of the $19.99 price for the set of two.  This offer is good until the end of the year.  I love the red, that's what I have, but they are also available in other colors.  If you are interested, click on the link I have added to the column on the right.  Scroll to the bottom of that page and you will find them there.  I apologize for the short notice.  I just discovered the sale today.

CREAM CHEESE ICING FOR COOKIES

4-oz reduced-fat cream cheese, softened
1 tsp vanilla extract
1/2 tsp butter flavoring
3 to 3 1/2 cups powdered sugar
food coloring as desired

In a large mixing bowl beat the cream cheese, vanilla, and butter flavoring with electric mixer on medium speed until the mixture is very smooth.  Gradually beat in the powdered sugar to make icing of a spreading or piping consistency.  If desired, stir in food colorings.

Variations: Chocolate - Beat in 2 tablespoons of unsweetened cocoa powder in the first step.

Mint: Substitute a 1/2 tsp of mint extract for the butter flavoring.

Yield: About 1 1/4 cups icing or enough for approximately 5 dozen cookies.

Allow icing to dry before stacking or storing cookies.

Tuesday, December 18, 2012

CRUNCHY TOPPED SPINACH CASSEROLE

1 tbsp butter
1/2 medium-sized onion, diced
1 large garlic clove, minced
2 pkgs (10-oz each) frozen chopped spinach, thawed
2-oz cream cheese, softened
1 tbsp flour
1 large egg
1/4 tsp salt
couple grinds of freshly ground black pepper
1/2 cup milk
1/2 pkg (8-oz size)  shredded Cheddar cheese
1/2 cup fine dry breadcrumbs
1 1/2 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly spray an 11x 7-inch baking dish with canola oil cooking spray; set aside.

Melt the tablespoon of butter in a large nonstick skillet over medium heat; add onion and garlic.  Saute the onion and garlic 6 to 8 minutes or until tender.

Drain the spinach well in a colander.  Press or squeeze any remaining water out of the spinach.

In a large mixing bowl, blend the cream cheese and flour together until smooth..  Whisk in the egg, salt, and pepper.  Slowly whisk in the milk until blended well.  Add the spinach, onion/garlic mixture, and the cheese; stir to combine.  Spoon into the prepared baking dish.

Combine the breadcrumbs and the melted butter in a small bowl tossing well to coat crumbs. Sprinkle over the casserole.

Bake uncovered for 30 to 35 minuts at 350 degrees.

Yield: 8 to 10 servings.

FRIED BOW-TIE PASTA SNACK

8-oz bow tie pasta
1/3 cup cornmeal (yellow preferably)
3 tbsp Creole seasoning
Canola oil

Cook the pasta according to package directions, omitting the salt.  Drain well and blot dry with paper towels.

In a large bowl combine the cornmeal and seasoning.  Toss pasta, a handful at a time, in the mixture to coat; shake off excess.

In a Dutch oven, pour oil to a depth of 2-inches.  Over medium heat, heat the oil to a temperature of 375 degrees.

Fry the pasta in batches 3 to 4 minutes or until golden brown; drain on paper towels.

Cool completely and store in an airtight container for up to a week.


Note: This is a recipe from Southern Living a few years ago.

EASY CANDIED YAMS

4 cans (29-oz each) cut yams, well drained
1 cup firmly packed brown sugar*
1/2 stick butter, melted
1 tbsp vanilla extract
1 1/4 tsp ground cinnamon
12 large marshmallows, if desired

Preheat oven to 425 degrees.
Lightly spray a 9 x 13-inch baking dish or pan with nonstick cooking spray.

Arrange the well drained yams in the bottom of the prepared dish or pan.  Sprinkle the brown sugar evenly over the yams.

Combine the melted butter, vanilla extract and the cinnamon; drizzle over all. 

Bake the uncovered yams for 20 minutes at 425 degrees.  Sprinkle the marshmallows over the yams and bake another 5 minutes to brown marshmallows.

Remove from oven and let stand for 10 minutes before serving.

Yield: 10-12 servings.

For diabetics or anyone watching their sugar intake, you can substitute 2/3 cup Splenda Brown Sugar Blend.

DELICIOUS HOT MOCHA

2 cups sugar
1 1/2 cups unsweetened cocoa
dash of salt
7 cups milk
7 cups strong brewed coffee
1 tbsp vanilla extract
Marshmallow creme for topping, optional

In a Dutch oven, combine the sugar, cocoa, and salt; whisk in the milk and coffee until smooth.  Cook over medium heat, stirring often, for approximately 20 minutes - just until bubbles appear.  Do Not Boil! Remove mixture from the heat and stir in the vanilla.

Ladle into cups or mugs and top each with a spoonful of marshmallow creme, if desired.

Yield: 15-16 cups

Monday, December 17, 2012

CELERY CASSEROLE

4 cups sliced (1/2-in thick slices) celery
water
1/4 tsp salt
1 can cream of chicken soup
1/2 cup sliced water chestnuts, drained
1/4 cup sliced blanched almonds
2 tbsp chopped pimiento
1/2 cup fine bread crumbs
2 tbsp butter, melted

Preheat oven to 350 degrees.
Butter a 2-quart casserole dish; set aside.

Put celery in a saucepan and just cover with water; add salt.  Cook just until celery is crisp tender; drain.

Combine the celery, soup, water chestnuts, almonds, and pimiento to blend well.  Pour into the prepared casserole dish.

Sprinkle the bread crumbs atop the casserole and drizzle with the melted butter.

Cover and bake at 350 degrees for 30 minutes or until bubbly and heated through.

Yield: 4 to 6 servings

Saturday, December 15, 2012

CHICKEN WILD RICE BAKE

2 cups cooked shredded chicken
1 box Uncle Ben's Wild Rice Mix
2 can cream of chicken soup
1/2 soup cup of milk
1 small can of sliced mushrooms, drained

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

Combine all the ingredients until well mixed.  Pour mixture into the prepared baking dish, cover and baked 30 minutes until bubbly and cooked through.

Yield: 4 to 6 servings.

Friday, December 14, 2012

EASY PASTA MEAL

2 lbs lean ground beef
1 jar (2 lb 13-oz) pasta/spaghetti sauce
4 cups water
1/4 cup chopped green bell pepper
1 pkg (16-oz) uncooked elbow or rotini pasta
1 cups shredded mozzarella cheese

Brown the ground beef in a skillet, stirring to break up; drain in a colander.

Place the meat into a 6-quart saucepan and stir in the pasta sauce and water.  Add the bell pepper; bring mixture to a boil.  Stir in the pasta and return to a boil.  Reduce the heat and cook, uncovered, stirring occasionally.  Cook for approximately 15 minutes or until the pasta is tender.

Remove from the heat and sprinkle the cheese over all.  Allow to stand a few minutes until the cheese melts.

Yield: 6 to 8 servings

Thursday, December 13, 2012

THE LATE STEPHEN HILL'S FAVORITE CHEESE DATE GOODIES

The late gospel music singer and minister shared this recipe of his wife's several years ago.  It is easy and tasty.

Pastry:
1 stick butter
1 tsp salt
2 cups sharp cheddar cheese
dash of red pepper to taste
1 1/2 cups all-purpose flour

Grate cheese and mix other ingredients until dough can be rolled.  (A food processor makes this so easy.)  Roll out and cut with a small biscuit cutter.

Filling:
1 pkg (8-oz) chopped dates
1/4 cup water
1/2 cup light brown sugar
1/2 cup chopped walnuts

Cut dates into small pieces and mix with the water and sugar and cook until thick and fairly dry.  Cool; add walnuts. 

To assemble, put a small amount of the filling on half the cheese biscuit.  Fold over the other side and mash edges together.  Bake at 325 degrees for 15 to 20 minutes.

Yield: 2 to 3 dozen

Wednesday, December 12, 2012

COUNTRY SCRAMBLED EGGS FOR A CROWD

2 dozen large eggs
1/2 cup milk
1/4 cup whipping cream
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp bottled hot sauce
4 tbsp butter, divided
1 large tomato chopped
1/3 cup chopped fresh chives
1/4 cup chopped fresh parsley

In a large mixing bowl whisk together the eggs, milk, cream, salt, pepper, and hot sauce.

In a large nonstick skillet, over medium heat, melt 2 tablespoons of the butter.  Add half the egg mixture to the skillet and cook, without stirring, until the eggs begin to set on the bottom.  Stir in half the tomato.  Draw a silicone spatula through the eggs to break up into pieces.  Continue cooking until the eggs are thickened but are still moist or dry as desired.  Remove eggs to a warm platter, wipe out the skillet with a damp paper towel, and repeat the process with the remaining butter, tomato and egg mixture.  Combine all the eggs in a bowl or large platter; sprinkle with the fresh chopped chives and parsley.
Yield: 12 servings

Tuesday, December 11, 2012

SPICY AMBROSIA

1/2 cup water
1/2 cup sugar
1 piece (1 to 2-inches) fresh ginger, peeled and sliced thin
1 tbsp grated orange zest
1 cinnamon stick
3 whole black peppercorns
1/2 tsp vanilla
10 navel oranges, peeled, sectioned
1 can (8-oz) pineapple tidbits in juice
3/4 cup flaked coconut
1/4 cup maraschino cherries

In a small saucepan, over medium heat, bring the water, sugar, ginger, orange zest, cinnamon stick, and peppercorns to a boil; remove from the heat and stir in the vanilla.  Cover and allow to stand for half an hour.

Poor the cooled syrup through a strainer into a small bowl.  Discard remains in the strainer.  Allow to cool completely and refrigerate.

Combine the oranges sections and pineapple tidbits, undrained, in a large bowl.  Gently stir in the chilled syrup.  Spoon into individual servings clear glasses dishes.  Sprinkle the coconut evenly over the tops and then add the cherries. 
Note: This is another of my old Oxmoor House recipe ideas.

Monday, December 10, 2012

SAUTEED GREEN BEANS

2 1/2 - 3 lb fresh green beans, washed & trimmed
2 tbsp olive or canola oil
1 onion, sliced
3 to 4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Place green beans in a saucepan and cover with water.  Bring to a boil and cook for 5 or 6 minutes until crisp-tender.  Drain and place beans in ice water to stop the cooking; drain well.

In a large skillet or saute pan, heat the oil over medium heat.  Add the onion and garlic and saute 15 - 20 minutes or until they are tender and the onion starts to caramelize.  Stir in the green beans, salt, and pepper; continue cooking another 3 to 5 minutes until beans are heated through and of desired tenderness.
Yield: 8 to 10 servings

Friday, December 7, 2012

BARBEQUE PITA CHIPS

1/4 cup butter, melted
1 1/2 tbsp barbecue seasoning, ie McCormick's Grill Mates
1 1/2 tbsp lemon juice
3 (6-in each) pita rounds

In a small bowl combine the butter, seasoning, and juice.

Split each pita into 2 rounds; cut each round into 8 wedges.

Place the wedges on a lightly greased baking sheet.  Brush the rough side of each wedge with the butter mixture.  Bake for 15 minutes at 350 degrees or until the wedges are crisp.

Cool on wire racks.

Yield: 48 chips

Thursday, December 6, 2012

WALDORF SALAD JUBILEE

This is a recipe I got from a 2007 Oxmoor House publication.

1 cup mayonnaise
1 tsp lemon juice
1/2 tsp salt
6 Granny Smith apples, unpeeled, cut into 1/2-inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes
3/4 cup orange-flavored dried cranberries
1/2 cup finely chopped red onion
1 1/2 cups pecan pieces, toasted
2 heads radicchio, washed, leaves separated

In a medium bowl, combine the mayonnaise, lemon juice, and salt; stir together well.

In a large bowl, toss the apples, celery, radishes, cranberries, and onion; add the mayo mixture and toss to coat.

Fold the toasted pecans into the salad.

Line a salad bowl with the radiacchio leaves and place salad in the center.  To use individual serving plates/bowl, place leaves on plate and top with servings of the salad.

Yield: 10 servings

Tuesday, December 4, 2012

MAC AND CHEESE WITH SPINACH

1 slice soft multi-grain sandwich bread
1 tbsp butter
1/3 cup grated Parmesan cheese
2 cups low-fat milk
2 tbsp whole-wheat flour
1 large garlic clove, minced
4-oz shredded cheddar cheese
4-oz shredded Mozzarella cheese
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp cayenne pepper
8-oz penne or corkscrew pasta
1 pkg (6-oz) fresh baby spinach leaves

Preheat oven to 350 degrees.
Lightly buttered a 9-inch square baking dish; set aside.

Pulse bread in a food processor until reduced to fine crumbs.

Melt the butter in a 2-quart saucepan over medium heat and add the breadcrumbs to the melted butter; cook, stirring often, for 3 minutes or until bread crumbs are toasted.  Transfer to a small bowl and add 2 tablespoons of the Parmesan cheese.

Wipe saucepan clean with a paper towel then add the milk, flour, and garlic; whisk until blended together.  Whisking frequently, bring to a boil over medium-high heat; reduce heat and simmer 3 minutes or until thickened.  Remove from heat and stir in the rest of the Parmesan cheese along with the cheddar, mozzarella, Dijon, salt, and cayenne pepper.  Stir until cheeses are melted and the sauce is smooth.  Cover, set aside and keep warm.

Cook the pasta according to the package directions but shortening the cooking time by 2 minutes.  Add the spinach and stir until completely wilted.  Pour into a colander to drain then rinse with cold water and allow to drain again.  Transfer to a large bowl and stir in the warm cheese sauce.

Pour the mixture into the prepared casserole dish and sprinkle the buttered bread crumbs over the top.  Bake at 350 degrees for 25 to 30 minutes or until bubbly and top is browned.

Yield: 4 to 6 servings.

Monday, December 3, 2012

INDIAN HAMBURGER CORN

1 lb lean ground beef
1 can (16-oz) whole kernel corn, drained
1/2 medium-size yellow onion, chopped
1 jar (12-oz) taco sauce
tortilla chips for serving

Brown the ground beef in a medium skillet along with the onion.  When the meat is no longer pink, drain the mixture well.  Return to the skillet and add the corn and taco sauce; simmer 5 minutes or until heated through.

Serve with the tortilla chips.

Yield: 4 to 6 servings

Thursday, November 29, 2012

DRESSED-UP SUCCOTASH

5 slices bacon, cut-up into chunks
2 green onions, chopped
4 cups frozen whole kernel corn, thawed
3 1/2 cups frozen baby lima beans, thawed
3/4 cup chicken or vegetable broth
1 pint grape tomatoes, halved
2 tsp chopped fresh basil or 3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Cook the bacon in a large skillet until crisp; remove from skillet and drain on paper towels.  Reserve 3 tablespoons drippings in the skillet.

Saute the onions in the drippings for 2 minutes.  Stir in the corn, beans, and broth.  Cook, uncovered, 15 minutes or until the lima beans are just tender and ost of the broth has evaporated, stirring frequently.  Stir in the bacon, tomatoes, basil, salt, and pepper.  Cook another couple of minutes to heat through.

Yield: 8 to 10 servings

Tuesday, November 27, 2012

EASY CHICKEN NOODLE SOUP

2 cans (10 1/2-oz each) condensed chicken broth
2 cans water
1/4 cup chopped celery
1/4 cup chopped carrot
1 tbsp finely chopped onion
1 tbsp chopped fresh parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
2 cups diced cooked chicken (or turkey)
1 cup (dry) noodles, cooked

In a 3-quart saucepan combine the broth, water, celery, carrot, onion, and seasonings.  Heat to boiling over medium heat.  Reduce heat to low, cover and cook 20 minutes or until the veggies are tender. Add the chicken and noodles and heat through.
Yield: 4 servings

Monday, November 26, 2012

EASY CRANBERRY PARFAITS

1 1/4 cups fresh or frozen cranberries
1/2 cup light corn syrup
1 tsp grated orange rind
1 cup whipping cream
1 cup sifted powdered sugar
1 1/2 cups sour cream
1/2 tsp vanilla extract
cranberries, halved for garnish

Process the cranberries and corn syrup in a food processor until finely chopped.  Transfer to a small bowl and stir in the orange rind.

Beat the whipping cream until foamy then gradually add the powdered sugar, beating until stiff peaks form.

Stir the sour cream and vanilla together in a medium mixing bowl; fold in half the whipped cream then fold in the remaining half.

Spoon approximately 1 tablespoon of the cranberry syrup into each of 6 parfait glasses or dessert dishes; top with about a third of the sour cream mixture.  Repeat layers once and garnish with the halved cranberries.
Yield: 6 servings

Note: This is a recipe from Southern Living in 2007.

Sunday, November 25, 2012

COUSCOUS SALAD WITH CRANBERRIES

1 1/2 cups chicken broth
1/2 cup dried cranberries
1 tsp ground cinnamon
1/4 tsp ground cumin
1 cup uncooked couscous
1/3 cup canola oil
2 tbsp rice vinegar
1/2 cup sliced toasted almonds
1/3 cup sliced green onions
2 tbsp chopped fresh parsley
Red leaf lettuce leaves for serving

In a medium saucepan combine the chicken broth, cranberries, cinnamon, and cumin; bring to a boil.  Remove pan from the heat and stir in the couscous.  Cover and let stand 5 minutes.

Fluff couscous with a fork, leave cover off and allow to cool.

Whisk the oil and vinegar together and pour over the cooled couscous.  Add the almonds, green onions, and parsley; toss well.

To serve: Serve at room temperature on individual salad plates over red lettuce leaves.

Yield: 6 servings

Wednesday, November 21, 2012

ROSEMARY BISCUITS

This biscuits are not as quick as the premade ones but oh so much better!

3 cups self-rising flour
1/4 cup sugar
1/2 tsp salt
1/2 cup shortening, chilled
1 cup buttermilk
1/2 cup whipping cream
1 1/2 tbsp chopped rosemary

Preheat oven to 450 degrees.
Set out a baking sheet or sheets to hold 20 biscuits.

In a large bowl, combine the flour, sugar, and salt together well. Cut the shortening into the mixture until it resembles coarse meal.  Add the buttermilk, whipping cream, and rosemary; stir with a fork until moistened.

Turn dough out on a floured surface and knead 3 or 4 times.  Roll dough to a 1-inch thickness, cut with a floured  2-inch biscuit cutter or glass.  Place the biscuits on an ungreased baking sheet.

Bake at 450 degrees for 10 minutes or until lightly browned.

Note:  These biscuits are great for making sausage sandwiches.

Tuesday, November 20, 2012

Cheddar and Green Onion Muffins

This is a recipe I got a few years ago from a Southern Living book.

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
1 cup shredded extra-sharp Cheddar cheese
1/3 cup finely chopped green onions
1 large egg, lightly beaten
1 cup milk
1/3 cup butter, melted

Preheat oven to 375 degrees.
Lightly grease 12 muffin cups; set aside.

In a large bowl, combine the flour, baking powder, salt, garlic powder, and red pepper; stir well.  Stir in the cheese and the green onions.  Make a well in the center of the mixture.

Whisk together the egg, milk, and butter; pour into the well of the flour mixture.  Stir just until all the flour mixture is moistened.  spoon into the prepared muffin tins, filling 3/4s full.

Bake muffins at 375 degrees for 22 minutes or until a wooden toothpick inserted in the centers comes out clean.  Immediately remove from the pans.  Serve while warm.

Yield: 12 muffins

Monday, November 19, 2012

EASY GINGERED CARROTS

1 onion, chopped
2 tsp canola oil
1 tsp fresh minced gingerroot
6 large carrots, cleaned & sliced
2/3 cup fresh squeezed orange juice
1 tbsp butter
2 tsp honey
1 tsp grated oranze peel
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup chopped walnuts or pecans, toasted
1 tbsp minced fresh parsley for garnish, if desired

Heat the canola oil in a large nonstick skillet, saute the onion until tender.  Add the ginger and cook for 1 or 2 minutes.  Stir in the carrots, orange juice, butter, honey, orange peel, salt and pepper.  Bring to a boil, reduce heat to simmer, cover and cook about 15 minutes or until the carrots are tender.  Stir in the walnuts; sprinkle with the parsley before serving, if desired.

Saturday, November 17, 2012

HERB-STUFFING TOPPED BROILED TOMATOES

4 large ripe tomatoes, halved crosswise
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp + 2 tsp butter
1/4 cup + 1 tbsp seasoned bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh basil
1 tbsp minced fresh parsley

In a small skillet, melt 1 tablespoon of the butter; add the onion and garlic and saute until tender.

Melt the remaining 2 teaspoons of butter in a small microwave-safe bowl.  Add the onion mixture, bread crumbs, and Parmesan cheese; stir to combine well.

Place the tomatoes, cut side up on a baking sheet and top each half with 2 tablespoons of the bread mixture.

Broil tomatoes 8-inches from the heat for 4 to 5 minutes or until lightly browned.  Sprinkle with the basil and parsley.  Serve right away.
Yield: 4 servings of two halves

Note: This recipe is one I got from a Reiman Publication a few years ago.  Love it!

Friday, November 16, 2012

RANCH TURKEY BURGERS

1/2 cup soft whole-wheat bread crumbs
1 small onion, chopped fine
1 small green bell pepper, chopped fine
1 to 2 (depending on your taste) jalapeno peppers, seeded & chopped fine
1/4 cup egg substitute or 1 egg
1 1/4 tsp dry ranch dressing mix
1 tsp garlic powder
1/2 tsp hot sauce
1 lb lean (read the label; no skin!) ground turkey
4 whole-grain buns
4 lettuce leaves
4 tomato slices
4 onion slices

Sauce:
1/2 cup fat-free sour cream
1 tsp dry ranch salad dressing mix

Combine all the ingredients through the hot sauce in a large mixing bowl; crumble the ground turkey over the mixture.  Mix together well and shape into 4 equal-sized patties.

Coat a large nonstick skillet with nonstick cooking spray and heat over medium heat.  Add the patties to the hot skillet and cook about 8 minutes per side or until the juices run clear.  Be sure a meat thermometer reads at least 165 degrees!

Combine the sauce ingredients together until the dry dressing mix is completely absorbed into the sour cream.

To assemble sandwiches, place a lettuce leaf on the bottom portion of each bun.  Top each with a tomato slice and an onion slice.  Add the burgers and spread with the sauce.  Top with the top of the buns and serve.

Yield: 4 burgers of approximately 373 calories each.

Note: I got the original idea for this burger from an old TOH healthy cooking, however, I have made a few changes to make it healthier.

Thursday, November 15, 2012

SEASHELL TUNA SALAD

2 cups small seashell pasta, uncooked
1 can (7-oz) tuna, drained and flaked
1 large tomato, sliced lengthwise into medium-thin wedges
1 medium cucumber, sliced thin
1/2 cup sliced ripe olives
1/2 small green bell pepper, diced
1/4 cup red onion, sliced then large diced
1 tsp Italian seasoning
1/2 cup viniagrette of your choice

Prepare the pasta according to package directions; drain.

In a large mixing bowl, add the tuna, cucumber, olives, bell pepper, onion, seasoning, and viniagrette to drained pasta; toss to coat pasta.  Top with the tomato wedges.  Refrigerate until serving time.  Toss gently before serving if refrigerated very long.


Yield: approximately 6 to 8 servings

Variation:  Tuna may be replaced with canned or leftover chicken.

Tuesday, November 13, 2012

EASY LOW-FAT APPLE-SPICE SNACK CAKE

This cake goes together in 10 minutes but it has to bake 45 minutes.

1 1/4 cups unsweetened chunky applesauce
1 cup light (mild) molasses
1/4 cup canola oil
1 large egg
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/3 tsp salt

Preheat oven to 325 degrees.
Grease and flour a 9 x 9-inch baking pan; set aside.

In a large bowl, using a large spoon, mix applesauce, molasses, oil, and egg until blended.  Stir in the flours, baking soda, ginger, cinnamon, cloves, and salt until batter is evenly mixed.

Pour the batter into the prepared baking pan and bake at 325 degrees for 45 minutes or until the center of the cake springs back when lightly touched with a couple of fingers. 

Allow cake to cool in the pan on a wire rack.

Yield: 12 servings

SUCCESS TEX MEX BAKE

This is a recipe I picked up years ago from Success Rice.  It is quick, easy, and tasty.

1 bag Success White Rice
non-stick cooking spray
1 can (10-oz) Ro-tel Original Diced Tomatoes & Green Chilies, undrained
1 lb browned and drained ground beef
4 cups crushed tortilla chips
1 can (15-oz) chili beans
1 lb pasteurized prepared cheese product (ie Velveeta), cut into cubes, divided
sliced green onions for garnish, optional
sour cream for garnish/serving, optional

Prepare rice according to the package directions; set aside.

Preheat oven to 350 degrees.
Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl, combine the rice, Ro-tel, and prepared ground beef; set aside.

Cover the bottom of the baking pan/dish with the crushed tortilla chips.  Layer half the cheese over the chips.  Spread the beans over the cheese and top with the rice/beef mixture.  Finish off by topping with the other half of the cheese.

Bake casserole at 350 degrees, uncovered, for 15 minutes or until cheese is melted and dish is heated through.

To serve, garnish with the green onions and add a dollop of sour cream to each serving, if desired.
Yield: 8 servings

Note: Cooked, diced or shredded chicken may be used instead of the ground beef if you prefer.

Monday, November 12, 2012

GREEN BEANS WITH AN ASIAN FLAIR

1 lb fresh green beans, trimmed
1 medium sweet red pepper, julienned
1 tbsp sesame seeds
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
nonstick cooking spray

Preheat oven to 425 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.

Arrange the green beans and pepper strips in the bottom of the prepared baking pan.

In a small bowl combine the sesame seeds, rice vinegar, sesame oil, soy sauce, salt, and pepper;  Drizzle over the vegetables and gently stir to coat.

Bake green beans uncovered for 20 to 25 minutes at 425 degrees or until the beans are tender.

Yield: 6 servings

Saturday, November 10, 2012

BROCCOLI FRITTERS

1 bunch broccoli, cut into florets
2 lightly beaten eggs
2 lightly beaten egg whites
1/3 cup grated Parmesan cheese
2 tbsp flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
2 tbsp canola oil
salsa for serving, optional
sour cream for serving, optional

Steam broccoli 3 to 4 minutes in a steamer basket until tender; coarsely chop and set aside.

In a large bowl, combine the eggs, egg whites, Parmesan cheese, flour, salt, garlic powder and pepper.  Once combine, stir in the broccoli.

Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium heat.  Drop the broccoli batter by 2 heaping tablespoonfuls into the hot oil and press to flatten.  Cook, in batches, for 3 to 4 minutes on each side or until fritters are a golden brown; add remaining oil as needed.  Drain the fritters on paper towels.

Serve as a side dish with meats or serve as appetizer/snacks with salsa and/or sour cream.


Yield: 6 servings of 2 fritters
Per serving (without salsa or sour cream): 129 calories, 8 g (2 g sat) fat, 8 g carbs, 8 g protein making these very diabetic-friendly, too.

Thursday, November 8, 2012

QUICK & EASY SPICY TOMATO-MACARONI SOUP

1/2 lb ground beef, crumbled, cooked, and well drained
1 can (10 3/4-oz) Campbell's condensed tomato soup
1 soup can of water
1/4 cup spiral macaroni
2 tsp chili powder
1/4 tsp dried onion flakes

In a 1 1/2 or 2-quart saucepan combine the soup and the water, stirring until smooth.  Cook over medium heat until mixture starts to bubble around the edges.  Add the cooked and drained beef, macaroni, chili powder and onion flakes.  Lower heat and simmer 15 minutes or until the macaroni is tender.

Serve with a crusty whole-grain bread, if desired.

Yield: 2 servings

Note: I find that the name brand soup is better in this recipe.  However, other brands are okay.

Wednesday, November 7, 2012

PAN-FRIED PARMESAN FISH FILLETS

2 to 2 1/4 lb firm fresh fish fillets (cod, sunfish, etc)
1 egg, beaten
1/2 cup milk
1 cup butter-flavored cracker crumbs
1/2 cup grated Parmesan cheese
Canola or Peanut oil for frying

Combine the milk and egg in a medium-size mixing bowl.

In a pie plate, combine the cracker crumbs and the Parmesan cheese.

Heat the oil in a 12-inch skillet over medium heat.

Dip the fish fillets first in the milk/egg mixture then in the crumb mixture to coat completely with a thin coating.

Add the fish to the hot oil and fry for 4 to 6 minutes (per 2 to 3-oz fillet) or until golden brown, turning once to cook both sides.  Remove from the skillet and drain on a double thickness of paper towels before serving.

Yield: Approximately 6 servomgs/

Tuesday, November 6, 2012

GERMAN CHOCOLATE CARAMEL SQUARES

1 box German chocolate cake mix
1 can (5-oz) evaporated milk
1 bag (14-oz) vanilla caramels
1 cup chopped pecans
1/2 cup butter, softened
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Set aside two tablespoons of the evaporated milk; pour the remaining into a medium saucepan along with the caramels.  Cook the mixture over low heat while stirring constantly until the caramels melt.  Stir to blend well and set aside.

In a large mixing bowl, combine the cake mix, pecans, butter, and the other two tablespoons of the evaporated milk; mix together well.  Press half the mixture onto the bottom of an ungreased 9 x 13-inch baking pan.  Bake at 350 degrees for 8 minutes.

Remove from oven and sprinkle the chocolate chips over the hot crust.  Gently spread the caramel mixture over all.  Crumble the remaining cake mix mixture over the caramel.  Return to the 350 degree oven and bake an additional 15 to 18 minutes until the filling is set.

Remove from oven and set pan on a wire rack to cool.  Allow to cool completely before cutting into squares.

Yield: 36 squares

Friday, November 2, 2012

ROSEMARY-ORANGE CHICKEN

This is a recipe from Easy Everyday Cooking.

4 skinless, boneless chicken breasts (4-oz each)
3 tablespoons olive oil, divided
3 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 (11-ounce) can mandarin oranges, drained
1/4 cup orange juice
2 tablespoons grated orange peel or 1/4 cup orange-flavored liqueur
2 tablespoons butter
3 tablespoons chicken broth
2 cups hot cooked pasta
4 fresh rosemary sprigs (optional)

Preheat oven to 450 degrees.

Place the chicken in a bowl and drizzle with 1 tablespoon of the olive oil.  Sprinkle with the rosemary, salt and pepper.

Heat the remaining oil in a heavy skillet over medium heat; add chicken.  Cook until browned on both sides, about 5 minutes.  Reduce heat to low.  Cook, covered, for 10 minutes or until cooked through.

Combine mandarin oranges, orange juice, orange peel, butter and broth in a small saucepan.  Cook, stirring occasionally, until heated through, about 2 minutes.

Place chicken and sauce in a small baking dish.  Bake for 10 minutes.  Divide hot pasta among serving plates.  Place chicken and sauce on top.  Garnish with the rosemary sprigs, if desired.

Thursday, November 1, 2012

MEXI-STYLE SIRLOIN

3 tsp canola oil, divided
1 lb (approx. 3/4-in thick) boneless beef sirloin
1 medium onion, sliced thin
1 cup your favorite picante sauce

Cut the steak into 4 serving pieces.

Heat half the oil in a large nonstick skillet over medium-high heat.  Add the steak pieces and cook until well-browned on both sides.  Remove from the skillet and pour fat out of skillet.

Add the remaining oil to the skillet and add the onion; saute' until tender.  Stir in the picante sauce.  Add the steak back into the skillet, reduce heat to medium and cook a few more minutes until done to your taste.
Yield: 4 servings


Wednesday, October 31, 2012

CHICKEN BOWTIE PASTA

1 lb boneless skinless chicken breasts, cut into strips
1/3 cup chicken broth
1/4 tsp garlic powder
1 carton (10-oz) Philadelphia cooking creme
2 cups grape tomatoes
2 cups hot cooked bowtie pasta
12 fresh basil leaves, torn

In a large nonstick skillet that has been sprayed with nonstick cooking spray, cook the chicken over medium heat approximately 6 minutes until cooked through.  Stir in the broth and garlic powder; cook another 3 minutes.

Add the cooking creme and tomatoes to the skillet mixture and cook, stirring, another 3 minutes.  Stir in the hot, drained pasta and toss to coat.


Sprinkle the basil leaves over all before serving.

Yield: 4 servings.

Tuesday, October 30, 2012

EASY VEGGIE SALAD

2 bags (16-oz each) frozen California Blend (Cauliflower, Broccoli, Carrots) Vegetables
1 bottle (8-oz) Italian salad dressing
1/2 lb fresh mushrooms, sliced
1/4 cup chopped red onion
1/4 cup McCormick's Salad Toppings

Steam frozen vegetables 3 to 5 minutes until crisp tender; drain well.

In a large bowl toss the vegetables with the remaining ingredients until completely coated.

Refrigerate until serving time.

Yield: 8 servings

CREAMY TUNA NOODLE CASSEROLE

One of the best things to happen for busy cooks recently is the line of cooking cremes from Kraft Foods.  These cooking cremes are Philadelphia Creme Cheese products and make it simple for busy cooks to serve delicious dishes quickly.  Here ia a recipe from the folks at Kraft for a tasty tuna casserole.  Frankly, I don't eat tuna but my family thinks this is great.

1 tub (10-oz) Philadelphia Original Cooking Creme
2 cups egg noodles, cooked
2 cans (5-oz each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4-oz) sliced mushrooms, undrained
8 Ritz Crackers, crushed (about 1/3 cup)
1 tbsp butter, melted

Heat oven to 350 degrees.

Combine the first 5 ingredients in 1 1/2-qt. casserole; cover.

Bake 20 minutes.  Meanwhile, mix cracker crumbs and melted butter.

Stir casserole; top with crumbs.  Bake, uncovered, 5 min. or until topping is golden brown.

Yield: 4 servings

Monday, October 29, 2012

NESTLE'S MAGIC MINT CHOCOLATE BARK

1 2/3 cups (10-oz. pkg.) Nestles' Dark Chocolate And Mint Morsels

1/3 cup coarsely chopped oven roasted or toasted almonds

PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.

POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).

BAKE for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.

 

Sunday, October 28, 2012

BROCCOLI AND CARROTS IN LEMON BUTTER

1 lb peeled baby carrots
2 lb broccoli florets
4 tbsp butter
1 bunch scallions, white & green separated
1/2 cup chicken stock
1 tbsp grated lemon zest
1/2 tsp salt
1/2 tsp pepper
3 tbsp lemon juice

Bring a large pot of lightly salted water to a boil; add the carrots and cook 5 to 7 minutes or until crisp tender. Using a large slotted spoon, remove the carrots.  Place carrots in a large colander in the sink and run cold water over the carrots to stop the cooking.  Allow to sit and drain.

Return the carrot water to a boil; add the broccoli and cook about 5 minutes or until crisp tender.  Add to the colander with the carrots and run cold water overall.  Allow carrots/broccoli to drain well.

Melt the butter in a large saucepan or Dutch oven.  Add the white of the scallions and stir over medium heat for a couple of minutes until soft.  Add the broth, lemon zest, salt, and pepper.  Bring to a boil; add the carrots and broccoli along with the green of the scallions.  Toss and cook until heated through.  Drizzle with the lemon juice, tossing to coat.


Yield: 12 servings

Saturday, October 27, 2012

ORANGE-FLAVORED BANANA BREAD

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 can (6-oz) frozen orange juice cocentrate
2 ripe bananas
2 eggs
1 cup raisins
1 cup walnuts

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan and set aside.

Mix together the flour, baking powder, baking soda, and the pumpkin pie spice in a large mixing bowl.

In another bowl, blend together the orange juice, bananas, and eggs; add to the flour mixture.  Stir in the raisins and walnuts.  Pour the batter into the prepared pan.

Bake bread at 350 degrees for 35 minutes or until it tests done.

Remove bread from pan and cool on a wire rack.

Cut into slices and serve butter or cream cheese, if desired.

Friday, October 26, 2012

QUICK AND EASY CHICKEN & SAUSAGE JAMBALAYA

1 lb skinless boneless chicken breasts cut into bite-size pieces
1/2 lb smoked sausage, cut into slices
1 pkg (6.8-oz) rice and vermicelli mix with Spanish seasoning
2 cups water
1 can (14-oz) seasoned chunky tomatoes with juice

Spray a large nonstick skillet (that has a lid) with nonstick cooking spray and heat over medium-high heat.  Add the chicken and cook about 5 minutes, stirring often, or until lightly browned.  Remove chicken from skillet and set aside.

Cook the rice and vermicelli in the skillet, stirring almost constantly, until golden brown.  Gradually stir in the seasoning from the mix, the water, and the tomatoes; bring to a boil.  Stir in the sausage and the browned chicken.  Place lid on skillet and cook on low approximately 20 minutes or until the liquid is absorbed and chicken is cooked through.  Stir occasionally during this time.


Yield: 6 servings

Note: This is also a good recipe for diabetics as  each serving has only 11 grams carbs and 24 grams protein.

Thursday, October 25, 2012

CRANBERRY SALAD

This salad is quick to make but part of it has to refrigerate overnight.

2 cups ground frozen cranberries
3 cups miniature marshmallows
3/4 cup granulated sugar
2 cups chopped apple
1/2 cup chopped pecans
1 cup whipping cream, whipped

Mix the cranberries, marshmallows, and sugar.  Cover mixture and refrigerate overnight.

Mix the apples, nuts, and whipped cream into the cranberry mixture.  Chill before serving.

Wednesday, October 24, 2012

TACO-FLAVORED CHEESE TORTILLA ROLLS

1/4 cup soft cream cheese
1 tbsp chopped fresh cilantro
1/2 tsp taco seasoning mix
4 (6-inch size) flour tortillas
8 slices American processed cheese
Salsa for serving

In a small bowl combine the cream cheese, cilantro, and taco seasoning mix; blend together well.

Make the tortilla rolls by spreading one tablespoon of the cream cheese mixture over each of the tortillas.  Place two slices of the processed cheese atop each of the tortillas.  Roll each tortilla up tightly and wrap securely in plastic wrap; refrigerate.

Before serving, remove from refrigerator and slice each of the rolled tortillas into six pinwheels. 


Serve the pinwheels with your favorite salsa.

Tuesday, October 23, 2012

EASY CHOCOLATE TRUFFLE COOKIES

1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 pkg (12-oz) semisweet chocolate chips
1/4 cup chocolate candy sprinkles

In a large mixer bowl, cream the butter, powdered sugar, and cocoa powder until light and fluffy.  Beat in the sour cream and vanilla.

Add the flour to the creamed mixture and mix together well.  Stir in the chocolate chips.

Refrigerate cookie dough for an hour.

Preheat oven to 325 degrees.

Remove from the refrigerator and roll into 1-inch balls.  Pour the chocolate sprinkles into a cup or small bowl; dip cookie balls in the chocolate sprinkles.

Place cookies, chocolate coated side up, about 2-inches apart on ungreased baking sheets.  Bake at 325 degrees for 10 minutes or until set and lightly browned.  Cool on cookie sheets for 5 minutes then gently remove to wire racks to cool completely.


Makes 5 to 6 dozen cookies.

Monday, October 22, 2012

COLORFUL BELL PEPPER-SHELL SALAD

2 to 2 1/2 cups cooked whole-wheat shell macaroni
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, diced
1/2 cup chopped fresh basil
1/2 cup shredded Parmesan cheese
1/3 cup mayonnaise
1/3 cup balsamic vinaigrette salad dressing

Whisk the balsamic vinaigrette with the mayonnaise until completely blended in a large bowl. 

Add the macaroni, bell peppers, onion, basil, and Parmesan cheese; toss to coat completely with the mayonnaise/vinaigrette mixture.


Chill until serving time.

Friday, October 19, 2012

ROASTED RED PEPPER DIP

1 jar (5-oz) roasted red peppers
1 can (4-oz) chopped green chilies, drained
1 cup sour cream
1 cup mayo
1 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp onion powder

Min all ingredients together in a small mixing bowl until well blended.  Chill until serving time. 

This dip is good served  with fresh veggies, chips, or whole-grain party crackers.

Yield: Approximately 3 cups

Thursday, October 18, 2012

CHICKEN CRESCENT ALMONDINE

1 can cream of chicken soup
2/3 cup mayonnaise
1/2 cup sour cream
2 tbsp instant minced onion
3 cups cooked chicken (a deli roasted chicken, shredded, works great)
1 can (8-oz) water chestnuts, drained
1/2 cup finely chopped celery
1 tube (8-oz) crescent rolls
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds

Preheat oven to 375 degrees.
Lightly spray a 9 x `3 x 2-inch baking dish or pan with nonstick cooking spray; set aside.

In a large saucepan combine the soup, mayo, sour cream, and onion to mix well.  Add the chicken water chestnuts, and celery; cook over medium heat just until heated through.  Pour the mixture into the prepared baking dish or pan.

Unroll the crescent dough and form into 2 rectangles to cover the chicken mixture.  Sprinkle the cheese and almonds over the top of the dough.

Bake casserole at 375 degrees for approximately 25 minutes until bubbly and golden brown.

Yield: 8 servings

Wednesday, October 17, 2012

BEEF AND RICE COCKTAIL MEATBALLS

1 1/2 lbs lean ground beef
1 cup quick cook brown rice
1 can (8-oz) crushed pineapple in its own juice
1/2 cup finely shredded carrot
1/4 cup chopped yellow onion
1 egg, slightly beaten
1 tsp ground ginger
8-oz French dressing
2 tbsp reduced sodium soy sauce

Preheat oven to 400 degrees.

In a medium mixing bowl, combine the ground beef, rice, pineapple, carrot, onion, egg, and ginger; form into 1-inch meatballs.  Place meatballs on ungreased baking sheets with sides.  Bake at 400 degrees 15 to 20 minutes until browned and cooked through.

While meatballs bake, mix the French dressing and soy sauce together, whisking to blend well.  Serve the meatballs with the sauce.

Tuesday, October 16, 2012

SPICY MIXED NUTS

2 tbsp butter melted
1/2 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp garlic powder
1 can (12-oz) mixed nuts

Preheat oven to 375 degrees.

Pour nuts into a heat-proof mixing bowl.

Combine the butter, cumin, red pepper, and garlic powder until well blended; pour over the nuts while stirring to coat well.

Spread the nuts out over the bottom of a 9 x 13-inch baking pan and bake approximately 10 minutes.  Stir nuts after the first 4 to 5 minutes.

Remove pan from oven and place on a wire rack to cool.

Cooled nuts may be served or placed in a airtight container for storing or giving as gifts.


Yield: 2 1/2 cups seasoned nuts.

Saturday, October 13, 2012

HOMEMADE CHILI BARBECUE SAUCE

1/2 stick butter
1 cup diced onion
1 large garlic clove, minced
1 bottle (12-oz) chili sauce
2 tbsp fresh lime juice
1/4 cup honey
1/3 cup water
1/4 tsp black pepper
1 tsp grated lime peel

In a small saucepan, over medium heat, melt butter; add onion and garlic, saute' until tender.  Stir in the chili sauce until blended.  Add the lime juice, honey, water, pepper and lime peel; bring to a boil.  Reduce heat to simmer and cook about 5 minutes.

May be kept refrigerated for up to a week.

Friday, October 12, 2012

CHEESY HERBED CRACKER SPREAD

1/2 brick (8-oz size) cream cheese, softened
1/3 cup sour cream
2 cups shredded Colby/Monterey Jack cheese
2 tbsp fresh minced parsley
2 tbsp finely chopped green onion
1/2 tsp paprika
dash of hot pepper sauce

Beat the cream cheese and sour cream together with electric mixer until well blended.  Stir in the shredded cheese, parsley, green onion, paprika, and hot pepper sauce until well blended.  Spoon into a small crock or bowl, cover and refrigerate until serving time.

Serve with a plate of assorted whole-grain party crackers.  May also be used to stuff celery sticks.

Yield: 2 cups

Wednesday, October 10, 2012

QUICK & EASY BACON CORNBREAD DRESSING

1 box (6-oz) cornbread stuffing mix
1/2 cup chopped onion
4-5 slices bacon, diced
1 tbsp melted butter
1 2/3 cups water

Cook the bacon and onion together in a medium skillet until bacon is cooked and onion is tender; drain and place in a 2-quart saucepan.

Add the butter, water and the seasoning packet from the stuffing mix to the saucepan, stir to blend well and bring to a boil.

Reduce the heat, cover, and simmer for 5 minutes.

Remove from the heat and add the cornbread crumb mixture stirring just to moisten.  Cover and let stand 5 minutes.  Fluff up with a fork before serving.


Yield: 4 servings.

Tuesday, October 9, 2012

COOKED COCOA ICING

Cooked icing may sound complicated but in reality it is very simple and quick and the taste is worth the little extra time!  This icing will remind you of fudge!

2 cups granulated sugar
1/4 cup unsweetened cocoa baking powder
1/2 cup butter
1/2 cup milk
1 tbsp corn syrup
1 tsp vanilla extract

In a medium saucepan, stir the sugar and cocoa together until blended.  Add the butter, milk, and corn syrup to the sugar mixture.  Bring to a boil over medium heat, stirring constantly.  Boil mixture 2 minutes.

Transfer hot icing into a medium-sized heat-resistant bowl and allow to cool for 5 minutes.  Add the vanilla extract.  Place the bowl into a large bowl of ice and beat about 5 minutes, or until of spreading consistency, using an electric mixer.

Use to frost cupcakes, using about a tablespoon per cupcake or frost a sheet cake or use as a filling and glaze on a layer cake.

Monday, October 8, 2012

MAYO-PARMESAN CHICKEN BREASTS

1/4 cup grated Parmesan cheese
1/2 cup mayo
4 (1 lb total) skinless boneless chicken breast halves
4 tsp fine bread crumbs
1/2 tsp Italian seasoning*

Preheat oven to 425 degrees.
Lightly spray a baking sheet or pan with nonstick cooking spray.

Arrange the chicken breasts on the prepared baking pan.

Stir the Parmesan into the mayonnaise.  Spread the mayo mixture over the tops of the chicken breasts.

Combine the bread crumbs and seasoning; sprinkle over the chicken breasts.


Bake at 425 degrees for 20-25 minutes or until chicken is cooked through.

Sunday, October 7, 2012

HOMEMADE LOWFAT CHOCOLATE SHAKE

2 cups lowfat chocolate ice cream
1 1/3 cups fat-free milk
1 container (3.75-oz) sugar-free refrigerated double chocolate pudding cup
2 tbsp sugar-free chocolate syrup

Combine all ingredients in blender and blend just until thick, smooth, and frothy.
Yummy!

Yield: 2 servings

Note: This shake tastes almost like famous restaurant shakes but has about half the calories of most.

Saturday, October 6, 2012

TAILGATING OR IN-FRONT-OF-THE-TV HAM AND TURKEY SUB

Whether you plan to tailgate at the game or watch the game from your easy chair at home, this sub sandwich will be a hit!

1 loaf (1 lb size) French or Italian Bread (whole-grain preferably!)
1/2 cup mayonnaise
1/2 lb deli thin-sliced honey ham
1/2 lb deli thin-sliced smoked turkey breast
6 to 8 slices cheddar or American cheese (your preference)
1 1/2 to 2 cups shredded lettuce
2 medium tomatoes, sliced thin
8 to 10 slices bacon, cooked and drained
1/2 red onion, sliced thin
banana peppers, sliced thin, optional

Split bread in half lengthwise without cutting all the way through; spread the mayonnaise over the bottom half of the bread.

Place layers atop the mayonnaise as follows; ham, turkey, cheese, lettuce, tomatoes, bacon, peppers-if using, and onion.

For tailgating, wrap sandwich tightly in plastic wrap until ready to serve.  Unwrap and cut into 8 to 10 equal pieces.  Otherwise, place sandwich on cutting board and cut into individual pieces.  Arrange on platter and carry to TV room!

Friday, October 5, 2012

CHEESE RAVIOLI WITH CREAMY VEGETABLE SAUCE

1 pkg (1-lb) frozen or fresh refrigerated cheese ravioli
1/2 stick butter
1/2 cup frozen peas
1/2 cup cut green beans
1/2 cup chopped fresh asparagus
1 large ripe tomato, chopped
1/2 cup sliced fresh mushrooms
1 cup low-fat evaporated milk
1/2 tsp cornstarch
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup grated Parmesan cheese

Cook the ravioli according to the package directions.  Drain well.

While ravioli cooks, melt the butter in a large nonstick skillet over high heat.  Add the vegetables to the skillet and saute over high heat until tender; reduce heat.

Add the evaporated milk, cornstarch, salt, and pepper to the vegetables in skillet.  Simmer, stirring almost constantly, for about 5 minutes until thickened.

Place the drained ravioli in serving bowl and pour the creamy vegetable sauce overall.

Sprinkle with he grated Parmesan.

 
Yield: 4 servings

CRANBERRY CABBAGE

10 cups (med head) shredded cabbage
3 tbsp olive or canola oil
1 pkg (6-oz) sweetened dried cranberries
3/4 cup orange juice (about 2 oranges)
1 tsp orange zest
1/2 cup rice wine vinegar
1 tbsp honey
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp grated nutmeg
3 tbsp butter

Heat the oil in a Dutch oven over medium-high heat.  Add the cabbage to the hot oil and cook, stirring constantly, until tender---about 5 minutes.

Stir the cranberries, orange juice, orange zest, vinegar, honey, salt, pepper, and nutmeg.  Cook, stirring often, until the liquid is reduced by half---about 7 minutes. 

Remove cabbage from the heat and stir in the butter.

Yield: 6 servings

Thursday, October 4, 2012

CHEESY PARMESAN GRITS

1 cup quick-cooking grits
4 cups water
1/3 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup grated fresh Parmesan cheese

In a medium saucepan, bring the water and salt to a boil; gradually whisk in the grits.  Reduce heat to medium and cook, stirring occasionally, 8-9 minutes or until thickened.  Whisk in the pepper and Parmesan cheese.

Wednesday, October 3, 2012

SOUTHERN BUTTERMILK CORNBREAD

1 1/4 cups flour
1 cup + 3 tbsp white cornmeal
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

Preheat oven to 400 degrees.
Lightly grease an 8-inch iron skillet or cornbread pan and heat in oven for 5 minutes.

In a medium mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt using a wire whisk.  Whisk in the butter.  When butter is incorporated whisk in the eggs and buttermilk until smooth.

Pour the batter into the heated iron skillet and bake at 400 degrees for 30 to 33 minutes until golden brown.

Monday, October 1, 2012

YOGURT POTATO SALAD WITH DILL

2 1/2 lbs red potatoes, cubed
1 cup whole kernel corn
3 tbsp cider vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup mayonnaise
1/2 cup plain fat-free yogurt
1/3 cup water
1 tsp Dijon mustard
3/4 cup chopped celery
3/4 cup sliced scallions
1/2 cup chopped fresh dill

In a large saucepan cook the potatoes with enough water to cover.  Bring to a boil, reduce heat and simmer until almost tender, about 8 minutes.

Add the corn and simmer 1 minute.  Drain well.

Transfer potatoes and corn to a large bowl and toss with the vinegar, salt, and pepper.  Allow to cool.

In a medium mixing bowl combine the mayonnaise, yogurt, water, and Dijon together until smooth.  Add the potatoes, celery, scallions, and chopped dill; toss to mix thoroughly.  Cover and refrigerate for at least 2 hours before serving.


Note: This is a good make ahead recipe.  It is even better the second day when the flavors have been allowed to thoroughly blend.

Saturday, September 29, 2012

QUICK AND EASY LEMON PEPPER CHICKEN BREASTS

2 tbsp lemon pepper seasoning blend (such as Mrs. Dash)
6 (1 1/2 lb total) boneless skinless chicken breast halves
1/3 cup flour
1 tbsp unsalted butter
1 medium lemon, juiced and zested
1 cup chicken broth
1 1/2 tsp Splenda brown sugar blend

Preheat oven to 375 degrees.

Combine the seasoning blend with the flour in a pie plate; combine thoroughly.  Coat the chicken pieces in the mixture.

Heat the butter in a large nonstick skillet; add chicken and cook just until brown on both sides.  Transfer to a baking dish or pan.

Combine the lemon juice and zest, chicken broth, and Splenda together in a small bowl; pour over the chicken.


Bake 30-35 minutes at 375 degrees or until the chicken is cooked through.

Thursday, September 27, 2012

CHICKEN AND BROCCOLI SALAD

This is a quick fix recipe but does need to be chilled a couple of hours before serving.

2 cups cubed cooked chicken breasts
1 cup mayonnaise
1/4 cup sugar
5 tbsp raspberry vinegar
1/2 lb bacon, cooked and crumbled
4 cups small broccoli florets
1/2 cup dry-roasted cashews
1/2 cup sunflower kernels
1/2 cup chopped red onion
1/2 cup golden raisins

In a small bowl whisk together the mayonnaise, sugar, and vinegar to make the dressing.  Whisk until well blended; set aside.

In a large bowl combine the chicken, bacon, broccoli, cashews, sunflower kernels, chopped onion, and raisins.  Add the dressing and stir until well coated.  Cover and chill a couple of hours to let the flavors blend.

Yield: 8 cups salad

Wednesday, September 26, 2012

KOSHER POTATO PANCAKES

2 large eggs
Kosher salt to taste
pepper to taste
1 lb medium-sized russet potatoes, eppled and cut in half lengthwise
2 medium yellow onions, quartered
1/2 cup matzo meal
4 tbsp olive oil

In a large bowl, using a wire whisk, whick together the eggs, teaspoon salt, and 1/4 teaspoon pepper.

Using a large grating disk in food processor (the large size of a box grater) grate the potatoes and onion; add to the egg bowl; toss to combine.

Add the matzo meal to the mixture and mix to combine.

Heat half the oil in a large skillet over medium heat. Using 1/4 cup measure, drop mixture into the hot oil.  Mash gently with spatula to flatten into pancake shapes and cook until browned, about 4 to 6  minutes per side.  Transfer to plate and repeat with more mixture until all is used.  Add the additional oil as needed.


Serve pancakes with applesauce, if desired.

Tuesday, September 25, 2012

FRUIT SALAD WITH COLORFUL MARSHMALLOWS

2 red apples
2 firm bananas
1 small can madnarin oranges, drained
1 large can fruit cocktail, drained and juice saved.
12 maraschino cherries, cut in half
1 cup coarsely chopped pecans
2 cups miniature colored marshmallows

Wash, core, and cut apples into bite-size pieces.  Stir into the reserved fruit cocktail juice.

Peel bananas and cut into bite-size slices.

Combine the apples that have been drained, bananas, and fruit cocktail.  Add the cherries, nuts, and marshmallows.  Stir gently to combine well.  Chill, if desired.

Yield: 2 quarts.

Monday, September 24, 2012

BASIC MEAT MARINADE WITH TEX-MEX OPTION

1/2 cup olive or canola oil
1/2 cup apple cider vinegar
1 lemon, juiced
2 garlic cloves, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper

Whisk all the above ingredients together, add meat, and marinade according to the meat recipe.

The above is a basic marinade.  You can add other ingredients to make it a Tex-Mex marinade:
  • 1/4 cup chopped cilantro
  • 1/2 tsp hot pepper sauce
  • replace the lemon above with lime and add the zest

Sunday, September 23, 2012

SPICY SALMON PATTIES

1 can (14 3/4-oz) flaked salmon
1 cup crushed Triscut Thin Crisps Chile Pepper Flavor
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil

Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork.  Stir in the egg, mixing well.

Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well.  Shape the mixture into 4 large or 6 small patties.

Heat the oil in a large nonstick skillet over medium heat.  Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.
Note: If you like more spice, add 1/4 teaspoon chili powder.