Tuesday, July 30, 2013

MICROWAVE ROCKY ROAD FUDGE

4 1/2 cups sifted powdered sugar
1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup milk
1/4 tsp salt
1/2 cup coarsely chopped pecans
1/2 cup miniature marshmallows
1 tsp vanilla extract

In a large microwave-safe bowl combine the powdered sugar, butter, cocoa powder, milk, and salt. Microwave the mixture on high for 2 to 2 1/2 minutes until the butter is melted.

Add the pecans, marshmallows, and vanilla, stirring until well blended.

Pour the mixture in the prepared pan and refrigerate for about an hour or until fudge is firm.

To serve, cut into 1-inch squares.


Yield: Approximately 1 1/2 pounds.

Store in an airtight container.

Monday, July 29, 2013

GINGER CHICKEN STIR-FRY

3 tbsps canola oil, divided
1 lb boneless skinless chicken, cut into strips
4 cups cut up vegetables (broccoli, carrots, celery, or your choice)
1 garlic clove, minced
1 can 10 1/2-oz) condensed low-fat chicken broth
2 tbsps cornstarch
1 tbsp soy sauce
1/2 tsp ground ginger
Hot cooked Chinese rice noodles
Toasted sliced almonds for garnish

In a wok (or large skillet) over medium-high heat, heat 2 tablespoons of the oil until hot.  Add half of the chicken and stir-fry until browned and no longer pink in the center.  Remove from skillet and repeat with the other half of the chicken. Remove and add to the other chicken.

In the same wok, add the other tablespoon of oil, the vegetables and the garlic; stir-fry until crisp tender.

In a small bowl, stir together the broth, cornstarch, soy sauce, and ginger until smooth.  Add the skillet along with the chicken and cook until the mixture boils and thickens.  Stir constantly during this time.

Serve over the noodles and garnish by sprinkling the almonds over the top.


Thursday, July 25, 2013

SPICY RASPBERRY BALSAMIC DRESSING

I love spicy and I love raspberry so this recipe on allrecipes caught my eye.  I will be making it as soon as I get me some sugar-free raspberry preserves.  Thought you might want to try it, too.

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp sesame oil
1 tbsp raspberry preserves
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp dry mustard

Whisk all ingredients together in a bowl until smooth.  Cover and chill for at least 1 hour.  Serve over your favorite salad greens.


Wednesday, July 24, 2013

CAMPBELL'S CHICKEN-AND-CHEESE FETTUCCINE

An old recipe from Campbell's Soup.  Good way to use up leftover chicken.

1 tbsp margarine or butter
1 clove garlic, minced
1 1/2 cups cooked chicken, cut in strips
1 can (10 3/4-oz) Campbell's condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz dry)
Chopped fresh parsley and kale leaves for garnish, if desired

In a 10-inch skillet, over medium heat, in hot margarine or butter, cook garlic 2 minutes, stirring occasionally.

Stir in the chicken, soup, milk, and cheese.  Heat to boiling.  Reduce heat to low.  Cook 5 minutes, stirring occasionally.

To serve, pour over the fettuccine; toss to coat.  Sprinkle with parsley and garnish with kale leaves, if desired.

Makes 4 main dish servings or about 5 cups.

Tuesday, July 23, 2013

CHILI PASTA SKILLET MEAL

1 lb lean ground beef
3/4 cup chopped onion
1 can (15-oz) kidney beans, rinsed and drained
1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain
1 can (8-oz) tomato sauce
1/2 cup elbow macaroni, uncooked
1 can (4-oz) diced green chilies, drained
1 tbsp chili powder
1/2 tsp garlic powder
1/2 cup shredded Mexican-blend cheese

In a large skillet cook the ground beef and onion over medium-high heat until the meat is browned.  Stir, using a large spoon to break up the meat as it cooks.  Drain well in a colander.

Return meat/onion mixture to the skillet after it has been wiped out with a paper towel.  Stir in the beans, tomatoes, tomato sauce, macaroni, chilies, chili powder, and garlic powder.  Bring to a boil and reduce the heat to low.  Cover and simmer 20 minutes or until the macaroni is tender.  Stir often during the cooking time.

Remove skillet from the heat and sprinkle the cheese overall.  Let stand a couple of minutes for the cheese to melt.

Serves 4 to 6.

Note: This is also a good recipe for diabetics as the carbs and protein grams are almost equal per serving.

Monday, July 22, 2013

BUTTER BOILED CORN ON THE COB

Tis the season for fresh corn on the cob.  And the internet is buzzing with ways to prepare said corn.  This is one I saw this morning that I have never heard of.  It was posted by one of my friends who had gotten it elsewhere so I have no idea who to credit.  There were several comments to the post from people who had tried it.  Most were saying it was wonderful.  One lady from Iowa said she couldn't tell any difference. Several said it requires no butter when served.  Here it is if you want to try it.


Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!

Saturday, July 20, 2013

HOT REUBEN CASSEROLE

For those of you who don't know, I also write a health blog about how foods and eating affects our health.  I have posted a few times about how sauerkraut is a healthy food.  If you don't like sauerkraut or you are just starting to try it, give this recipe a try.  Sometimes it is easier to learn to like a food when you aren't eating it by itself.

2 cans (10-oz each) chopped sauerkraut, drained
1 lb thinly sliced corned beef, coarsely chopped
3/4 cup Thousand Island salad dressing
1/2 lb thinly sliced Swiss cheese
5 1/2 cups coarsely crumbled rye bread
1/4 cup butter, melted

In a greased 8 x 11 1/2-inch baking dish or pan, layer the sauerkraut, corned beef, dressing, cheese, and bread crumbs in the order listed.  Drizzle the butter over all.

Bake casserole uncovered in 375 degree oven for 30 to 40 minutes or until the casserole is heated through and the bread crumbs are lightly browned.


Note:  I first found this recipe in an old Leisure Arts book of foods good for gifting. If you choose to take this casserole to someone for them to bake later, all you need to give them for directions is the last paragraph of baking instructions above.  Thus the 10 minute variation in cooking time.  When making at home for a family meal the 30 minutes should be long enough.  If made ahead and refrigerated, it may take 40 minutes.

Friday, July 19, 2013

FRIED CORN AND ONIONS

This is an old recipe from the 1960s.

1/3 cup butter or margarine
2 medium onions, sliced thin
2 12-ounce cans Mexican-style whole kernel corn, drained

Melt butter in skillet.  Add onion; sprinkle with some salt and a dash of pepper.  Cover; cook over low heat 5 minutes, shaking skillet often.  Add the corn; mix.  Heat uncovered 5 minutes, stir often.  Season to taste. Serves 6 to 8.
This is the old cookbook this recipe is from.

Wednesday, July 17, 2013

QUICK AND EASY PEANUT BUTTER & FUDGE PIE FROM KEEBLERS

This recipe is a recipe from a Keeblers magazine ad that I cut out severals ago.  It is a great make-ahead dessert since he has to freeze overnight but only takes a few minutes to make.


Monday, July 15, 2013

TORTELLINI SALAD

1 lb fresh broccoli florets*
2 cups tightly packed fresh baby spinach leaves, torn into bite-size pieces
1 cup diced red bell pepper
2 pkgs (9-oz each) small cheese-filled tortellini, cooked, drained, cooled
1/4 cup red wine vinegar
2 tbsp olive oil
1 1/2 tsp lemon juice
1 tsp sugar
1 tsp garlic salt

Steam broccoli until crisp tender.

Steam spinach until just wilted.

In a large bowl combine broccoli, spinach, red pepper and tortellini; toss well.

In a small bowl, combine the vinegar, oil, lemon juice, sugar, and garlic salt; blend well.

Pour the dressing over the tortellini and vegetables in the large bowl and toss to coat well.



Serves 4.

*May use asparagus instead of broccoli.

Thursday, July 11, 2013

CUBE STEAK HAYSTACKS

This is a recipe I got from Betty Crocker in 1971.

1 package hash browns with onions, cooked according to package directions

2 tablespoons shortening, melted in a large skillet.

6 beef cubed steaks, cook in the melted shortening for 3 to 5 minutes per side over medium heat; remove from skillet.  Sprinkle with 1/2 teaspoon salt to season.

Spread 2 teaspoons catsup over the top of each steak.

Top each steak with 1/2 cup of the prepared hash brown potatoes and top each with 1 tablespoon shredded cheddar cheese.

Return the skillet to the heat, cover and cook over low heat for a couple of minutes until cheese melts.


Yield: 6 servings.

Wednesday, July 10, 2013

CHUCKWAGON STEW

CHUCKWAGON STEW

1 lb lean ground beef
2 medium potatoes, skins on, cut into half-inch pieces
1/4 cup instant minced onion
1 tsp salt
1 tsp instant beef bouillon
1 can (1 lb) whole tomatoes
1 can (8-oz) cut green beans

Cook the ground beef in a large cast-iron skillet over camp-fire, stirring to crumble, until browned; drain well.

Stir in the potatoes, onion, salt, and bouillon.  Add the liquid from the tomatoes (not tomatoes) to the mixture.  Heat to boiling, reduce heat or move to a less hot area of the fire.  Cover and allow to simmer about 15 minutes.  Stir in the tomatoes and green beans, breaking up tomatoes.  Replace cover and simmer another 5 minutes or until the potatoes are tender.


Serves 3 or 4.

Tuesday, July 9, 2013

MUSHROOM & BLUE CHEESE BURGERS

2 lbs. ground beef
½ teaspoon pepper
Two red onions, sliced to a medium thickness

2 tablespoons brown sugar

1 package sliced mushrooms

1/2 cup blue cheese crumbles

Buns or rolls of your choice
Place ground beef in a mixing bowl. Add pepper and with your hands, mix the meat well. Set aside.
Heat a medium skillet over medium-low heat. Add 2 tablespoons olive oil. Add onion slices. Add brown sugar and toss to combine with onion slices. Allow the onions to caramelize over low heat for about 20 minutes, tossing occasionally.
Heat a small skillet over medium-low heat. Add 1 tablespoon olive oil. Add mushroom slices and brown for five to ten minutes.
Form the meat into four patties and place on the grill over medium heat. Allow each to cook about four minutes, then flip and cook for another four minutes. Add caramelized onions over top of burger patty, followed by a helping of crumbled blue cheese. Serve on a bun.



Monday, July 8, 2013

SUNKIST PAN-ROASTED CHICKEN WITH LEMON

Click on the picture to read this easier.  This is an old clipping I have had for several years and thought many of you would probably enjoy trying this.


Sunday, July 7, 2013

ALABAMA ORANGE SLICE COOKIES

1 1/2 cups brown sugar
1/2 cup shortening
2 large eggs
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1 lb orange slice candy
1/2 cup flour
1/2 cup flaked coconut
1/2 cup chopped nuts
1/2 cup rolled oats

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In large mixing bowl cream the brown sugar, shortening, and eggs together until light and fluffy.

In a separate bowl, combine the sifted flour with the baking soda and salt; blend into the creamed mixture.

Dice the orange slice candy; mix with the 1/2 cup flour.  Add candy to the cookie mixture.  Stir in the coconut, nuts, and oats.

Roll dough into 1-inch balls and place on the prepared cookie sheets.  Press each ball lightly with a fork to form criss-cross pattern, if desired or lightly with back of large spoon.

Bake at 325 degrees for 10 to 12 minutes.

Saturday, July 6, 2013

HONEY POPPYSEED SALAD DRESSING

3/4 cup mayonnaise
1/3 cup honey
2 tbsp poppy seeds
1 tbsp Dijon mustard
salt & pepper to taste

Combine all ingredients and blend (or shake) together well.

Yield: 1 1/3 cups

CHOCOHOLICS SNACK MIX

1 pkg (10.5-oz) bite-size chocolate chip cookies
1 pkg (7.5-oz) bite-size chocolate sandwich cookies
1 pkg (6-oz) M&M candies
1 pkg (4.5-oz) chocolate covered peanuts

Combine all ingredients and a large bowl and stir to mix well.

Store in baggies or an airtight container.

Yield: Approximately 8 cups

Note: This makes good gifts when placed in fancy containers or in bags tied with fancy ribbons.

Friday, July 5, 2013

CRUNCHY PEANUT BUTTER PIES

These pies go together quickly.  They do however require some freezing and thawing time.  They are great "make ahead" desserts.

1 brick (8-oz) cream cheese, softened
2 cups sifted powdered sugar
3/4 cup crunchy peanut butter pie
1 cup milk
1 carton (8-oz) frozen whipped topping, thawed
2 9-inch graham cracker pie crusts
1/2 cup chopped peanuts for garnish

Beat the cream cheese in a large mixer bowl until fluffy.  Add the peanut butter and powdered sugar; beat until well blended.  Gradually stir in the milk and fold the whipped topping into the mixture.

Spoon the mixture evenly into the two crusts.  Garnish each pie with 1/4 cup of the chopped peanuts.  Freeze until firm and remove from freezer 30 minutes before serving.


OVEN CORN ON THE COB

I saw this on Pinterest but wasn't sure.  However, a friend of mine did her corn this way on July 4th and she said she will always cook hers this way now.

Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.


Thursday, July 4, 2013

COLA GRILLED PORK CHOPS

Note: I do not recommend substituting diet soda.

1 12-oz can cola
1 cup ketchup
1/4 cup apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in pork chops

In a medium saucepan combine the cola, ketchup, vinegar, onion powder, garlic powder, and pepper; simmer about 20 minutes until sauce has reduced to approximately 1 cup.  Remove from heat and set aside.

Heat an electric grill to medium-high or coals of charcoal grill to medium-hot.  Lightly spray grill rack with nonstick cooking spray.

Grill chops 6 to 8 minutes per side, brushing generously with the cola sauce.


Wednesday, July 3, 2013

CHEWY ORANGE-OATMEAL COOKIES

1 cup quick oats
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup vegetable shortening*
1 tbsp grated orange peel
1 tsp vanilla
1 large egg
1/2 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp chopped walnuts or pecans

Preheat oven to 350 degrees.

Place the oats in a single layer in a shallow pan and bake at 350 degrees for 10 minutes; remove and cool completely.

In a large mixing bowl beat the sugars and shortening until light and fluffy.  Blend in the orange peel, vanilla, and egg.

Lightly combine the flours, baking powder, baking soda, and salt; add to the sugar mixture and mix well to blend.  Stir in the cooled oats and the nuts.

Lightly spray cookie sheets with nonstick cooking spray.  Drop the cookie dough by rounded teaspoonfuls, 2-inches apart, onto the prepared cookie sheets.

Bake cookies at 350 degrees for 9 to 12 minutes or until golden brown.  Allow to cool on cookie sheets for 1 minute then remove to wire racks to cool completely.

Yield: 3 to 4 dozen cookies.

Monday, July 1, 2013

EASY PEPPERS GAZPACHO

1 bottle (46-oz) vegetable juice
1 jar (12-oz) roasted red bell peppers, drained
1 cup loosely packed fresh parsley leaves
1/2 cup chopped fresh basil leaves
1 cup chopped cucumber
1/2 cup banana pepper rings
2 garlic cloves
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
extra cucumber, sliced, for garnish
extra basil leaves, for garnish

In a blend, process half the vegetable juice with the roasted peppers, parsley, basil, cucumber, banana pepper rings, garlic, and lemon juice until smooth.

Transfer the mixture from the blender to a large bowl; stir in remaining vegetable juice and olive oil.

To serve, ladle into soup bowls and top with the toppings, as desired.


May be served immediately or cover and chill until ready to serve.