Monday, March 31, 2014

BANANA-CHOCOLATE FRENCH TOAST

1/4 cup low-fat milk
2 large eggs, lightly beaten
3/4 tsp vanilla extract
1/2 tsp sugar
1/8 tsp salt
6 slices whole-grain bread
4 1/2 tbsp hazelnut-chocolate spread
1 cup thinly sliced banana
2 tsp olive or coconut oil
1 1/2 tsp powdered sugar

In a shallow dish, combine the milk, eggs, vanilla, sugar, and salt.

Spread each of 3 bread slices with 1 1/2 tablespoons of the hazelnut-chocolate spread and arrange 1/3 cup of the banana slices over each bread slice. Top with the remaining 3 bread slices.

Heat oil in a large skillet over medium-high heat. Working with 1 sandwich at a time, place into the milk mixture, turning gently to coat both sides. Very carefully place the coated sandwiches into the pan.  Cook 2 minutes on each side or until lightly browned.

Cut each sandwich into 4 triangles.  Sprinkle the powdered sugar over the sandwiches.

Yield: 4 servings of 3 triangles

Friday, March 28, 2014

BROWN SUGAR GLAZED PORK CHOPS

1/2 cup chopped celery
1/2 cup chopped onion
1/2 tbsp butter
15 slices day-old bread, torn into small pieces
1/2 tbsp Greek-style seasoning
1 can (14-oz) chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted

In a small skillet melt 1/2 tablespoon butter; add onion and celery, sauteing until translucent.

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan or dish.

Place bread in a large bowl and add the onion/celery mixture, Greek seasoning, and broth. Mix to coat the bread pieces evenly, without making bread soggy. Spread mixture into the prepared baking pan/dish. Top with the pork chops. (Sprinkle a pinch of salt and some freshly ground pepper over chops, if desired.)

In a medium bowl, combine the brown sugar and melted butter; brush over the tops of the pork chops then drizzle the remaining over all, allowing some to seep into the stuffing.

Bake at 350 degrees for 30 minutes (internal temperature of chops should reach at least 160 degrees).



Wednesday, March 26, 2014

TACO RING

My daughter Christy makes this delicious taco ring. She got the recipe from Pampered Chef years ago when she bought a round stoneware pizza baker.

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, Sour cream etc)

Directions
1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.
3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.



CHERRY DUMP SALAD

3 cup miniature marshmallows
1 large can crushed pineapple, drained
1 can cherry pie filling
1 cup chopped pecans
1 can Eagle Brand milk
1 small carton frozen whipped topping, thawed

Mix whipped topping and milk together; stir in the pineapple, pie filling, and pecans.

Gently fold in the marshmallows to coat completely.

Cover and chill until serving time.




Tuesday, March 25, 2014

BANANA-BLUEBERRY SMOOTHIE

1 frozen banana, thawed for about 12 minutes
1/2 cup vanilla soy milk
1 cup fat-free vanilla yogurt
1 1/2 tsp flaxseed meal
1 1/2 tsp honey
2/3 cup frozen blueberries

Cut up banana into a blender container.

Add the milk, yogurt, flaxseed, and honey; blend on lowest speed until smooth (a few seconds). While continuing to blend on low, gradually add the blueberries.

Once blueberries are incorporated, increase speed and blend until of the desired consistency.

Yield: 2 cups

Friday, March 21, 2014

NO BAKE BAKED POTATO SALAD

  • medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
  • 1 tablespoon salt
  • (16-ounce) container sour cream
  • 1/4 cup real bacon bits
  • scallions (green onions), thinly sliced
  • 1/2 teaspoon black pepper

  • Place potatoes in a large pot and add enough water to cover them. Add salt and bring to a boil over high heat.
     
  • Cook potatoes 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly.
     
  • In a large bowl, combine remaining ingredients; mix well. Add potatoes and mix until well combined.
     
  • Serve warm, or cover and chill until ready to serve.
     
  • Note: For a really loaded "baked" potato salad, add 1 cup (4 ounces) shredded Cheddar cheese along with the sour cream and other ingredients.

    This is one of my favorite "old" Mr. Food recipes.



    Thursday, March 20, 2014

    QUICK & EASY SHRIMP AND SAUSAGE JAMBALAYA

    1 tsp olive oil
    1/2 lb andouille sausage, cut into 1/4-inch rounds
    1 bag (16-oz) frozen onion and bell pepper mix
    1 can (14-oz) chicken broth
    2 cups instant brown rice, uncooked
    8 oz raw shrimp, peeled and deveined

    Heat oil in a nonstick Dutch oven over medium-high heat; add sausage and onion/pepper mix sauteing until veggies are tender.

    Add the chicken broth to the Dutch oven and bring mixture to a boil. Add the rice, cover and cook for 5 minutes.

    Stir the shrimp into the mixture, replace lid, remove from heat and allow to set 5-7 minutes until the shrimp are opaque and the rice is tender.

    Using a fork, fluff before serving.

    Yields: 4 servings

    Wednesday, March 19, 2014

    CRISPY TILAPIA FILLETS WITH SAUCE

    2 tbsp grated Parmesan cheese
    2 tbsp white whole-wheat flour
    6 (1 1/2-lbs) tilapia fillets
    1 tbsp olive or coconut oil
    1 tbsp butter

    Mix the cheese and flour together in a pie plate.

    Dip the fish fillets, one at a time, in the flour mixture turning to coat evenly on both sides.

    Heat the oil and butter in a large nonstick skillet over medium-high heat until melted. Add tilapia and cook 4 to 5 minutes per side or until fillets flake easily with a fork.

    Remove fish from skillet and keep warm in having to fry in batches.

    Serve with lemon wedges and/or the following sauce, if desired.

    SAUCE (optional):
    1 cup peeled, seeded, finely chopped cucumber
    1/4 cup sour cream
    1/4 cup mayonnaise
    1 tsp lemon zest

    Combine all ingredients until thoroughly mixed.


    Tuesday, March 18, 2014

    MIXED GREENS SALAD

    1/2 a small head of iceberg lettuce, torn
    1/2 small bunch endive, torn
    1/2 small bunch romaine, torn
    1 tomato, cut into chunks
    1/2 small cucumber, cut in half lengthwise then sliced
    1/4 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    dash of salt
    dash of freshly ground black pepper

    Place the salad greens, tomato and cucumber into a large salad bowl.

    Pour the olive oil and vinegar into a small jar with a tight-fitting lid; add the salt and pepper; shake very well to mix.  Pour dressing over the lettuce mixture and toss to coat.

    Serve immediately.
    This is my version of a TOH recipe along with their picture.

    Wednesday, March 12, 2014

    EASY CARROT PINWHEELS

    If you don't like meat, you can make some tasty little pinwheels using carrots.

    2 (8-inch) flour tortillas
    3 tbsp Philadelphia Chive and Onion Cream Cheese Spread
    2 carrots, finely shredded
    2 green onions, thinly sliced

    Spread each of the tortillas with 1 1/2 tablespoonfuls of the cream cheese spread. Top spread with the carrots and onions.

    Roll tortillas up tightly and wrap individually in plastic wrap; refrigerate for at least 30 minutes.

    To serve, unwrap roll-ups and cut each into 6 equal pieces.




    Tuesday, March 11, 2014

    TOMATO BASIL TORTELLINI BAKE

    1 pkg (16-oz) frozen cheese tortellini
    1 tub tomato basil cream cheese cooking cream
    1 cup your favorite pasta sauce
    1/4 cup water
    1 red bell pepper, chopped into bite-size pieces
    1 cup frozen peas
    1/4 cup grated Parmesan cheese
    1/2 cup Italiano-blend shredded cheese

    Cook pasta as directed on package, omitting salt.

    Preheat oven to 350 degrees.
    Spray a 9-inch square baking dish with nonstick cooking spray; set aside.

    While pasta cooks combine the cooking cream, pasta sauce, water, bell pepper, peas, and Parmesan cheese until combined.

    Drain pasta and add to the sauce mixture, gently combining.

    Transfer the mixture to the prepared baking dish and top with the shredded cheese.

    Bake at 350 degrees until bubbly and heated through, approximately 25-30 minutes.

    MAKE AHEAD NOTE:
    You can make this dish ahead by covering tightly with plastic wrap and freezing for up to 3 months by wrapping tightly before baking. To bake, remove from freezer to refrigerator overnight. Remove plastic wrap and cover with foil. Bake at 350 for about 45 minutes, remove foil and bake another 10 to 15.


    Note: This is a recipe I got from Kraft.





    Monday, March 10, 2014

    LEMON-HERB DIP

    1/2 cup mayonnaise-type salad dressing
    1/4 cup sour cream
    3 large fresh basil leaves, finely chopped
    4 garlic cloves, minced
    Zest and juice of 1 lemon

    Mix all ingredients until blended. Chill.

    Serve with fresh veggies.

    Friday, March 7, 2014

    CREAMY NEW ENGLAND-STYLE CLAM CHOWDER

    1 can (10 3/4-oz) condensed cream of celery soup
    2 cups water
    1 bottle (8-oz) clam juice
    1 can (7 1/2-oz) minced clams
    3/4 cup milk or cream
    1 tbsp butter
    1 tbsp chopped parsley
    1 tsp salt
    1 cup quick cook rice
    2 tsp lemon juice

    Mix the soup with the water and clam juice in a large saucepan.  Add the clams, milk, butter, parsley, and salt; bring to a boil. Reduce the heat to simmer and cook 5 minutes. Stir in the rice and lemon juice; remove from the heat and cover pan. Let stand 5 minutes.

    Garnish serving bowls with additional chopped parsley, if desired.

    Wednesday, March 5, 2014

    CRISPY ALMOND SHORTBREAD WAFERS

    1 cup crispy rice cereal crushed down to 3/4 cup
    1 cup butter, softened
    2/3 cup sugar
    1 tsp vanilla extract
    1 1/2 cups all-purpose flour
    1/2 cup toasted ground almonds

    Drizzle:
    1 cup semi-sweet chocolate chips
    1 tbsp shortening

    Preheat oven to 375 degrees.

    In a large mixer bowl, beat the butter, sugar, and vanilla on medium speed until creamy; reduce speed to low. Add the crushed cereal, flour, and almonds. Beat until combined.

    On a lightly floured surface, roll dough, one-half at a time, to 1/8-inch thickness. (Keep the other half of the dough refrigerated until needed.) Cut with 2-inch round cookie cutter.

    Place cut cookies on ungreased cookie sheets and bake at 375 degrees for about 7 minutes until the edges begin to brown.  Transfer to wire racks to cool completely.

    In a small saucepan, combine chocolate morsels and shortening. Cook and stir over low heat until melted. Place in cake decorating bag fitted with a straight tip or in a plastic zip-top bag with a small cut in one bottom corner. Drizzle over cookies in decorative design of your choosing.


    Tuesday, March 4, 2014

    WARM BACON DIP

    1 brick (8-oz) cream cheese, softened
    2 cups sour cream
    3 oz bacon bits
    2 cups shredded Cheddar cheese
    1 cup chopped green onion

    Bring cream cheese to room temperature.

    Preheat oven to 400 degrees.
    Very lightly grease a 1-quart baking dish.

    Combine all the dip ingredients in a bowl then transfer to the prepared baking dish; place cover on dish.

    Bake at 400 degrees approximately 25 minutes until hot.

    Serve with assorted crackers, chips, and/or French bread.



    THE QUICKEST EASIEST PEANUT BUTTER COOKIES

    1 box (2-layer size) yellow cake mix
    2 eggs
    1/2 cup coconut or olive oil
    1 cup peanut butter

    Preheat oven to 350 degrees.

    Mix all ingredients together and place mixture by spoonfuls onto very lightly greased cookie sheets. Using the tines of a fork, made crisscross patterns atop the cookies. Bake at 350 degrees for 10 minutes.



    Monday, March 3, 2014

    ORANGE PECAN HOT WINGS

    3 lbs uncooked chicken wing sections
    3 eggs
    1 can (6-oz) frozen orange juice concentrate, thawed
    2 tbsp water
    1 cup flour
    1/2 cup finely chopped pecans
    1/2 cup butter, melted

    Preheat oven to 375 degrees.

    In a bowl, whisk eggs, orange juice concentrate, and water.

    In a second bowl or a large resealable plastic bag, combine the flour and pecans.

    Dip wings in egg mixture then roll or toss in the flour/pecan mixture.

    Pour the butter into a 15" x 10" x 1" baking pan/ arrange wings in a single layer in the pan.

    Bake, uncovered, for 25 minutes at 375 degrees.

    While wings bake make the following sauce:

    SAUCE:
    2 cups ketchup
    3/4 cup packed brown sugar
    2 to 3 drops hot sauce

    Combine well.

    Spoon half the sauce over the wings and then turn them.  Pour the remaining sauce over the top.

    Bake another 30 minutes or until the wing juices run clear.