Saturday, November 30, 2013

SWEET-HOT PEANUTS

2 tbsp sugar
2 tbsp olive or canola oil
1 to 2 tsp (depending on your heat tolerance) ground chipotle chile pepper
1 1/2 tsp chili powder
1 tsp 5-spice powder
3 cups dry roasted peanuts

Preheat oven to 250 degrees.  Line a 15x10-inch pan with foil; set aside.

In a large bowl combine the sugar, oil, and spices; add peanuts and toss gently to coat.

Spread the peanuts in an even layer in the prepared pan.  Bake at 250 degrees for 30 minutes, stirring twice.
Allow to cool in pan on a wire rack.


Friday, November 29, 2013

CRANBERRY/ORANGE SALAD

4 cups raw cranberries, washed and stemmed
3 oranges, peeled
1 cup (or more if needed) sugar

Blend small amounts of cranberries and sugar in blender until of a fairly coarse consistency.  Add the oranges and blend together.

Serve in orange peel shells if desired or may be served in a serving bowl.


Tuesday, November 26, 2013

RED VELVET CHERRY ALMOND TORTE

1 box (2-layer size) red velvet cake mix
1 can (21-oz) cherry pie filling
1/4 tsp almond extract
1 carton (8-oz) frozen nondairy whipped topping, thawed
1/4 cup toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

Prepare and bake the cake as directed on package for two layers.  Cool and remove from pans according to package directions.

When cakes are cool, combine the pie filling and almond extract in a small bowl stirring until the extract is totally blended into the filling.

Place one cake layer on cake plate and spread with 1 cup of the whipped topping; top with half the pie filling mixture.  Add the second layer and top with the remaining pie filling mixture, spreading to within 1 1/2 inches of the edge of the cake.

Decorate the edges of the cake with the remaining whipped topping and garnish with the almonds.


Monday, November 25, 2013

HASH BROWN & SAUSAGE BREAKFAST CASSEROLE

This recipe is from the Southern Lady Cooks facebook page.  I like it because it goes together quickly and you can go on about your business while it bakes.  You can also make it the night before, cover and refrigerate it then bake it the next morning.  If you refrigerate overnight you may need to add a few additional minutes of baking.

2 lbs. frozen hash browns, regular or Southern style
1 onion chopped
1 green pepper chopped
2 lbs. sausage or ham (could also use bacon or smoked sausage or any meat you like.
10 eggs beaten
Salt and pepper to taste
1/2 teaspoon garlic powder, Optional
1 1/2 cups shredded cheddar cheese
Oil for cooking hash browns
Heat oil, add hash browns, onion and peppers. Cook till potatoes begin to brown. Spray 9 x 13 baking dish with cooking spray. Spread potato mixture in pan, top with cooked sausage or ham. Pour beaten eggs over all and season with salt and pepper and garlic. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Can refrigerate overnight and then bake.
Bake uncovered at 375 degrees for 35 to 40 minutes. Makes 8 servings.  Enjoy.
Note: You can make half this recipe, too. You can use any kind of meat you like.

Sunday, November 24, 2013

CUCUMBER BLACK-EYED PEA SALAD

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
  • Freshly ground pepper to taste 

  • 4 cups peeled and diced cucumbers
  • 1 14-ounce can black-eyed peas, rinsed
  • 2/3 cup diced red bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup slivered red onion
  • 2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Note: This is a recipe I got from a health newsletter.  I love it because I love cucumbers and I love black-eyed peas.  If you don't like black-eyed peas substitute a can of garbanzo beans or white kidney beans.

Hint: Living in the South, I know how important it is to have black-eyed peas on New Year's Day!  This would be a good way to have them!


Saturday, November 23, 2013

AMAZING ZITI

1 lb extra-lean ground beef
2 medium carrots shredded
2 cans (10 3/4-oz) reduced-fat condensed tomato soup
2 1/2 cups water
8-oz ziti
2 tsp basil
1 tsp onion powder
1 tsp garlic powder
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Cook the ground beef and carrots in a 4-quart Dutch oven over medium heat until beef is no longer pink; drain off fat.  Add the soup, water, ziti, basil, onion and garlic powders to the Dutch oven.  Bring to a boil and reduce heat.  Cover and cook approximately 25 minutes until the ziti is tender; stir occasionally during cooking.

Stir in the mozzarella cheese.

When serving, sprinkle with the Parmesan cheese.


CREAM CHEESE SAUSAGE BALLS

I got this recipe from a friend who said it is a modified Pinterest recipe.  I am going to make these.  I think the addition of cream cheese sounds good.

CREAM CHEESE SAUSAGE BALLS

1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

** NOTE - You can use Gluten Free Bisquick for those that are Celiac or eating Gluten Free! 

** Modified from Pinterest Recipe



Friday, November 22, 2013

Black Bean and Yellow Rice Salad

For Rice:
3 tablespoons canola oil
1  onion, chopped
2 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf

1 can (15-oz) black beans, drained and rinsed
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon vinegar
1/4 cup chopped fresh parsley
1 lime quartered, for serving (optional)

FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper, and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.


TO SERVE: In a large bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

This is a recipe I have from cooking.com - a retail internet site.

Thursday, November 21, 2013

PEANUT BUTTER CARB BAR

From a Sarah Palin facebook post today.  Sounds good.

Some of you have asked for that Peanut Butter Carb Bar Recipe that Kathy Young gave me last night. Here’s Kathy’s recipe:

The Best Carb Bar Recipe EVER by Kathy Young of Edmond, OK

1 c. Honey
1 c. Brown Sugar
1 c. Peanut Butter with nuts
4 c. Cereal – any kind (I love Honey Bunches of Oats with Almonds)
Additional ingredients:
Raisins, Chocolate Chips

1) Microwave Honey, Brown Sugar, and Peanut Butter on high 3 minutes in large bowl stirring every minute

2) Add Cereal to warm mixture

3) May add Raisins and Chocolate Chips to warm mixture (Chocolate Chips will melt)

4) Spread mixture into 13x9 inch pan sprayed with cooking spray

5) Cool, slice (approx. 30 squares) and enjoy!

(The photo is from last night’s book signing. The girls surprised me in the book line for Trig to do some FaceTime with me from Alaska – sweet little visit amidst a sweet setting in Oklahoma.)

COCKALEEKIE

4 cans (13 3/4-oz each) ready-to-serve chicken broth
1 cup water
6 leeks, split and cut into 1-inch pieces
1 1/2 tsp salt
dash of freshly ground black pepper
1 cup minute rice, uncooked
1 cup thin strips of cooked chicken
2 tbsp minced parsley

Combine the broth, water, leeks, salt and pepper in a large saucepan; bring to a boil.  Reduce the heat and simmer 15 minutes or until the leeks are just tender.  Add the rice and chicken; cover pan and remove from the heat. Let stand without removing lid for 5 minutes.


Sprinkle with the minced parsley and serve.

Note: May use scallions or green onions rather than leeks, if desired.

This is a recipe I got from a little minute rice cookbook back in the 1980s.

Wednesday, November 20, 2013

MICROWAVE PEANUT BUTTER FUDGE

I got this recipe from a cousin.

1 lb box Confectioners sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

Tuesday, November 19, 2013

TINY CHOCOLATE CREAM TARTS

10 to 12 (3-inch size) prepared tart crusts
1 can (14-oz) sweetened condensed milk
2 tbsps orange-flavored liqueur or orange juice
2 tbsp cold water
1 pkg (4-serving size) instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup whipping cream, whipped

In a large mixer bowl, beat the milk, liqueur or juice, and cold water until blended; add pudding mix and cocoa powder.  Beat mixture until smooth.  Fold in the whipped cream.

Spoon equal portions of the pudding into the tart crusts.

Chill until set.

Garnish with fresh fruit, nuts, or whipped cream if desired.


Leftovers should be refrigerated.

TOFFEE TOPPED CAKE SQUARES


This is a recipe I have had for several years.  It was in a pull-out recipe section of a women's magazine.  You can click on the picture to enlarge the recipe for easier reading.

Monday, November 18, 2013

BROCCOLI WITH CITRUS VINAIGRETTE

2 bunches fresh broccoli, broken into florets
1 navel orange
1/4 cup olive or canola oil
6 garlic cloves, sliced thin
1/4 tsp crushed red pepper flakes
salt to taste, optional

Steam broccoli until tender; transfer to a serving platter.

Remove 3 strips of orange zest from the orange using a vegetable peeler; slice zest thinly.

In a small saucepan, heat the oil, garlic, and red pepper flakes just until the garlic is golden.  This should take approximately 5 minutes. Transfer to a small bowl.

Squeeze orange juice into the bowl with the other ingredients. Add the zest and 1/2 tsp salt, if desired. Spoon the mixture over the broccoli.


Sunday, November 17, 2013

CHOCOLATE & BUTTERSCOTCH FUDGE

This is a recipe I cut from a magazine several years ago.  It is a really good fudge.

Click on picture to enlarge for easier reading.

Saturday, November 16, 2013

CHICKEN CURRY WITH VEGGIES

1 cup long-grain rice, cooked according to package directions
2 tbsp olive or canola oil
1 1/2 lb boneless, skinless chicken breasts, cut into 2-inch pieces
2 tsp curry powder
salt to taste
freshly ground black pepper to taste
3/4 cup chicken broth
1 medium onion, sliced
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 pint grape tomatoes, halved
3/4 cup frozen peas, thawed

While rice cooks, heat half the oil in a large nonstick skillet over medium-high heat.  Season the chicken pieces with the curry powder, salt, and pepper; cook in the hot oil until browned on all sides, approximately 3 minutes per side.  Transfer the chicken to a bowl.

Add the broth to the skillet and cook, scraping up any brown bits.  Transfer to the bowl holding the chicken.

Wipe out skillet with a paper towel and heat the other half of the oil over medium heat.  Add the onion and cook, covered, stirring occasionally for approximately 5 minutes.  Add the ginger and garlic; cook for another minute.

Return the chicken and broth to the skillet with the onion; add the tomatoes and peas.  Heat 3 to 4 minutes until heated through and chicken is completely cooked.

Serve chicken and vegetable mixture over the rice.

Note to diabetics: This recipe has an almost equal number of carbs and proteins.


Friday, November 15, 2013

GARLIC AND THYME BAKED FRIES

6 russet potatoes
6 garlic cloves
8 sprigs fresh thyme
5 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste

Preheat the oven to 450 degrees.

Place the whole potatoes, do not poke holes in potatoes) into a microwave-safe covered dish.

Microwave on high 3 to 4 minutes; allow to cool.

Cut each potato lengthwise into 8 even-size wedges.

In a large mixing bowl, toss the potatoes with the garlic cloves, olive oil, and thyme. Sprinkle potatoes lightly with salt and pepper.

Arrange potatoes and garlic in a single layer on a baking sheet.

Bake 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes or until dark golden brown on all sides.


Thursday, November 14, 2013

GARDEN PORK SAUTE

2 tbsp butter, divided
1 lb pork tenderloin, cut into 1/2-inch thick slices
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup diagonally-cut carrots
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
3 bacon slices, cooked crisp, drained, crumbled
dash of freshly ground black pepper

In a 10-inch nonstick skillet over medium-high heat, melt 1 tablespoon of the butter and cook the pork 10 minutes or until browned on both sides.  Remove meat from skillet and keep warm.

Add the other tablespoon of butter to the same skillet and cook the broccoli, mushrooms, and carrots for 4 minutes, stirring often.

Stir the remaining ingredients into the skillet with the vegetables; heat to boiling.

Return the meat to the skillet and reduce the heat to low.  Place a lid on the skillet and cook 5-8 minutes until the pork is cooked through.


Wednesday, November 13, 2013

HONEY MUSTARD CHICKEN SALAD

This is a recipe from Bozeman, Montana.

1 1/2 lbs boneless, skinless cooked chicken breast, cooled
1 1/2 cups celery, chopped into 1/2-inch pieces
2 tbsp onion, minced

Dressing:
1/2 cup honey mustard
3/4 cup mayonnaise
4 tsp celery seed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp salt

Hand tear the chicken into bite-size pieces; put into a mixing bowl.  Add the celery and onion; toss.

To make the dressing, stir the mustard, mayonnaise, celery seed, garlic powder, pepper, and salt together until mixed well.

Fold the dressing into the chicken mixture.


Tuesday, November 12, 2013

EASY VEGETABLE-SHRIMP CHOWDER

1 1/2 cups diced Spanish onions
1/2 cup sliced carrots
1/2 cup diced celery
2 tbsp butter
2 cups peeled and diced baking potatoes
1 pkg (10-oz) frozen corn kernels
5 cups chicken broth
1/2 lb small shrimp, peeled & deveined
1/3 cup Dijon mustard
1/4 cup chopped parsley

In a large saucepan, over medium heat, cook the onions, carrots, and celery in the butter for 3 to 4 minutes until tender.  Add the potatoes, corn, and broth.  Heat the mixture to a boil.  Reduce the heat to simmer and cook for 20 to 25 minutes or until the potatoes are tender.

Add the shrimp, mustard, and parsley to the chowder and cook for 5 minutes or until the shrimp are cooked. Garnish with fresh celery leaves if desired.


Serves 6 to 8.

Saturday, November 9, 2013

SOUTHERN LIVING'S CHICKEN ENCHILADAS

I have had this recipe for a couple of years. I got it from a Southern Living magazine.

  • 5 tablespoons butter, divided 
  • medium onion, chopped 
  • medium-size red bell pepper, chopped 
  • 2 cups chopped cooked chicken 
  • (4-oz.) cans diced green chiles, divided
  • 3 cups (12 oz.) shredded colby-Jack cheese blend, divided 
  • (8-inch) soft taco-size flour tortillas 
  • 2 tablespoons all-purpose flour 
  • 3/4 cup chicken broth 
  • 1/2 cup milk 
  • Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce 
  1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender.
  2. Stir together onion mixture, chicken, 1 can diced green chilies, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
  3. Bake at 350° for 10 minutes.
  4. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chilies.
  5. Remove enchiladas from oven. Pour green chili mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
  6. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.

Friday, November 8, 2013

PICKLED MUSHROOMS

This recipe goes together quickly however, it does need to chill for 8 hours before serving.

1 pkg (.63-oz) Italian Salad Dressing Mix
1/3 cup tarragon vinegar
2 tbsps water
2/3 cup canola or extra-virgin olive oil
1 tbsp sugar
4 garlic cloves, crushed
6 drops red pepper sauce
1 medium onion, sliced and separated into rings
2 cans (4-oz each) button mushrooms, drained
1/4 cup red bell pepper, diced

In a tightly covered jar, shake the dressing mix, vinegar, and water.  Add the oil, sugar, garlic, and pepper sauce; shake to mix well.

Stir in the onion rings, mushrooms, and bell pepper; cover and refrigerate at least 8 hours before serving.

Serve with a slotted spoon.
Yield: 2 cups

ALMOND COOKIE BARS

3/4 cup quick-cooking oats
3/4 cup firmly packed brown sugar, divided
1/2 cup butter, softened
1/4 cup all-purpose flour
1 egg, beaten
1 tbsp milk
1/2 tsp almond extract
1 pkg (6-oz) semisweet chocolate chips
1 cup finely chopped pecans, divided

In a medium mixing bowl combine the oats, 1/2 cup of the brown sugar, butter, flour, egg, milk, and almond extract.  Stir the chocolate chips and half the pecans into the oat mixture.

Spread the mixture evenly in a lightly buttered 8-inch square glass baking dish.

Make the topping by combining the remaining brown sugar and remaining pecans in a small bowl; sprinkle over the batter.

Microwave on high for 3 minutes; rotate dish if not using a turntable. Cook another 3 to 5 minutes or until the sugar topping is melted.

Cool completely before cutting into squares.

Store in an airtight container.


Wednesday, November 6, 2013

PORK CHOPS WITH APRICOT RICE

1 cup long-grain white rice
1/4 cup dried apricots (about 8), chopped
2 scallions, thinly sliced
1 tbsp olive oil
4 bone-in pork chops (about 1-inch thick)
Kosher salt and pepper
1/2 cup dry white wine (or chicken broth)
1/4 cup apricot jam

Cook the rice according to package directions, adding the apricots to the saucepan along with the rice.  Fluff with a fork and fold in the scallions.

Meanwhile, heat the oil in a large skillet over medium heat.  Season the pork with 1/2 teaspoon each of the salt and pepper; cook until golden brown and cooked through, 6 to 8 minutes per side.  Transfer to plates.

Add the wine to the skillet and cook, scraping up any brown bits, for 1 minute.  Whisk in the apricot jam and cook until melted.  Serve over the pork chops with the rice.


Yield: 4 servings
Per serving: 396 calories, 7 g fat (2 g sat), 65 mg cholesterol, 328 mg sodium, 29 g protein, 54 g carbs, 1 g fiber.

Note: This is a recipe I got in the past from a Woman's Day magazine.

Tuesday, November 5, 2013

BRUSSELS SPROUTS SALAD

1/2 lb brussels sprouts, halved
2 medium carrots, sliced thin
2 tsps canola or extra-virgin olive oil
1 tbsp lemon juice
1/4 tsp salt
dash of freshly ground black pepper
2 cups chopped lettuce
1 tbsp chopped red bell pepper

Place sprouts in a saucepan with 1-inch of water; bring to a boil.  Reduce heat and simmer, covered, about 10 minutes until crisp-tender.  Rinse with cold water to stop the cooking process.

In a small skillet, saute the carrots in the oil until tender.

Toss the sprouts with lemon juice, salt, and pepper.

Place the lettuce in serving bowl and top with the sprouts, carrots, and bell pepper.

Cover and refrigerate for 1 hour before serving.


Yield: 2 servings (double ingredients for 4 servings)

Monday, November 4, 2013

CAMPBELL'S HERBED PORK CHOPS

This is an old recipe from Campbell's.

2 tbsps all-purpose flour (I use white whole-wheat)
1/4 tsp ground sage
1/4 tsp dried thyme
4 thick (1 lb total)boneless pork chops
2 tbsp butter (I use canola oil)
1 can (10 3/4-oz) Campbell's condensed cream of chicken soup
1/2 cup water
1 pkg  pkg long-grain and wild rice mix, prepared
Fresh orange slices for garnish, if desired

Combine the flour, sage, and thyme on waxed paper.  Dredge the chops in the mixture to coat.

In a large nonstick skillet over medium-high heat, cook the chops in the butter.  Cook approximately 10 minutes until browned on both sides.  Push chops to one side of skillet and spoon of the fat.

Stir in the soup and water, stirring to loosen browned bits from skillet.  Reduce heat to low; cover and cook another 5 minutes or until the chops are cooked through.

To serve, place chops over the rice and spoon sauce over all.

Garnish with the orange slices, if desired.