Saturday, August 30, 2014

BUTTERSCOTCH-CHOCOLATE BROWNIES

2 cups all-purpose flour
2 tsp baking powder
3/4 cup butter
1 pkg (1 lb) light brown sugar
2 large eggs
1/4 tsp salt
1 tsp vanilla extract
1 cup chopped pecans
1 pkg (6-oz) semisweet chocolate chips

In a small bowl, combine the flour and baking powder; set aside.

In a 10-inch ovenproof skillet, melt the butter over low heat. Stir in the brown sugar until dissolved. Remove from heat.

Add the flour mixture to the skillet, stirring until smooth. Stir in the eggs, salt, and vanilla extract until blended. Add the pecans and chocolate chips, stirring until the chocolate melts.

Bake brownies in the skillet for 30 minutes at 350 degrees.

Delicious served with a scoop of vanilla ice cream.

Note: If desired, brownies can be baked in a lightly greased 9 x 13-inch pan.

Note: File photo

Thursday, August 28, 2014

SPEEDY CHICKEN STEW

  • 2 (14-ounce) cans chicken broth
  • 2 chicken bouillon cubes
  • 1 (20-ounce) package frozen cream-style corn
  • 1 (10-ounce) package frozen baby lima beans
  • 1 large baking potato, peeled and diced
  • 1 small jalapeno pepper, seeded and minced (optional)
  • 1/2 large sweet onion, diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 3 cups chopped cooked rotisserie chicken
  • 1 (14-1/2-ounce) can seasoned diced tomatoes with garlic, basil, and oregano
  • 1 (6-ounce) can tomato paste

  • In a Dutch oven, combine the broth, bouillon, corn, lima beans, potato, jalapeno, onion, salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat, stirring often.

  • Reduce the heat and simmer 15 to 20 minutes until veggies are tender.

  • Stir in the chicken, tomatoes, and tomato paste; simmer another 10 minutes.

  • Note: I got this recipe from the Southern Living Annual Recipes Book 2003.

  • Wednesday, August 27, 2014

    TACO POTATO SALAD

    This is a recipe I got from Mr. Food several years ago. Quite a different twist on potato salad.

    3 lbs white potatoes
    2 cups mayonnaise
    1 pkg (1.25-oz) taco seasoning mix
    1 cup shredded cheddar cheese
    1/2 cup green onions or scallions
    1 can (2.25-oz) sliced ripe olives, drained
    1 cup coarsely crushed ranch flavored tortilla chips (I'm not big on ranch so usually use plain or dorito flavored)

    Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat and cook 20 to 25 minutes until fork tender. Drain and cool.

    In a medium mixing bowl, combine the mayonnaise and taco seasoning mix; mix together well.

    Cut cooled potatoes into chunks and place in a large bowl.  Add mayo mixture, cheese, onions, olives, and crushed chips until thoroughly combined.

    Cover potato salad and refrigerate until serving time.



    Tuesday, August 26, 2014

    HEALTHY KNOCK-OFF OF WENDY'S FROSTY

    3/4 cup Almond or Coconut Milk
    about 15 ice cubes
    1/2 tsp Vanilla
    1-2 Tbsp unsweetened Cocoa powder
    1/3 of a Banana (Even better - use 1/2 to a whole frozen banana and less ice)


    Blend and enjoy.


    Tuesday, August 19, 2014

    HOT CURRIED FRUIT

    1 can sliced peaches
    1 can sliced pears
    1 can (20-oz) pineapple chunks
    1 small jar Marischino cherries
    1 can apricot halves
    1 stick butter
    1 cup brown sugar
    1 1/2 tsp curry powder

    Preheat oven to 350 degrees.

    Drain all the fruits and arrange in a baking dish.

    Place the butter, brown sugar and curry powder in a small saucepan and heat until butter and sugar are melted. Pour the mixture over the fruit.

    Bake at 350 degrees for 40-45 minutes.

    Serves 6.

    Sunday, August 17, 2014

    EASY CHEESY SAUSAGE PIE

    1 lb bulk pork sausage
    1/2 cup chopped onion
    1 tbsp minced garlic
    1/3 cup tomato paste
    1 cup frozen corn
    1 can (14.5-oz) diced tomatoes with Italian-style herbs - do not drain
    1 can (2.25-oz) sliced ripe olives, drained
    1 pie shell, unbaked
    1 1/2 cups shredded Cheddar cheese

    Preheat oven to 350 degrees.

    In a large skillet, cook the sausage, onion, garlic over medium heating, stirring frequently until the sausage is browned. Drain well and discard the drippings. Stir in the tomato sauce, corn, tomatoes and olives.

    Spoon the above mixture into the pie shell.

    Bake pie at 350 degrees for 30 to 40 minutes or until the crust is golden brown. Sprinkle the cheese over the pie and bake an additional 10 to 15 minutes for cheese to melt and start to brown.

    Allow pie to stand for 10 minutes before cutting into wedges to serve.


    Friday, August 15, 2014

    SPINACH AND FETA QUESADILLAS

    1
    (8-oz.) container fat-free cream cheese
    1/4
    teaspoon garlic powder
    1/4
    teaspoon pepper
    8
    (8-inch) flour tortillas
    1
    (9-oz.) pkg. Green Giant™ Frozen Spinach, cooked, squeezed to drain
    1
    medium red bell pepper, finely chopped (1 cup)

    4
    oz. (1 cup) crumbled feta cheese

    In small bowl, combine cream cheese, garlic powder and pepper; blend well. Spread 2 tablespoons cream cheese mixture on each tortilla. Sprinkle about 2 tablespoons each of spinach, bell pepper and cheese on half of each tortilla; fold tortillas in half.

    Heat large nonstick skillet over medium heat until hot. Place 2 folded tortillas in skillet; cook 1 to 2 minutes on each side or until golden brown.

    Remove quesadillas from skillet; place on platter. Cover with foil to keep warm. Repeat with remaining folded tortillas. Cut each quesadilla into 4 wedges. Serve warm.

    Yield: 32 appeitzer quesadillas

    Note: This is a recipe I got from Pillsbury so that is why it says Green Giant spinach. Since it is their recipe I left their brand in but any brand is fine.


    Thursday, August 14, 2014

    MEXICAN CHICKEN AND RICE

    This is another clipping from a rural electric co-op newsletter.

    Click to enlarge for easier reading.

    APPLE OAT BARS

    This is one of my older recipes. I have had it for years and have no idea where I got it. From a friend, no doubt.


    Click pictures to enlarge for easier reading.

    MINI CHERRY COBBLERS

    1 pkg Krusteaz Cobbler Topping Mix
    1 egg
    6 tbsp butter, melted
    1 can cherry pie filling

    Preheat oven to 350 degrees.
    Lightly grease 8 ramekins.

    In a medium bowl, combine the topping mix and egg stirring with a fork until egg is blended in mixture is crumbly.

    Divide the pie filling evenly into the prepared ramekins.

    Divide the topping mix evenly over the pie filling and drizzle the melted butter over the tops.

    Place ramekins on a cooking sheet and bake at 350 degrees 35 - 40 minutes until the pie filling is bubbly and the tops are browned.

    Good served with a scoop of ice cream.


    Tuesday, August 12, 2014

    BUTTER MUFFINS

    2 cups self-rising flour
    1 carton (8-oz) sour cream
    1/2 cup butter, melted

    Preheat oven to 350 degrees.
    Lightly grease two 12-cup miniature muffin pans; set aside.

    In a large bowl, stir all ingredients together just until blended.

    Spoon the batter into the prepared muffin pans, filling each cup completely full.

    Bake 25 to 28 minutes or until gold brown.

    This recipe is from Southern Living a few years ago.

    Monday, August 11, 2014

    FETTUCINE 'A LA TUNA

    This recipe was given to me about 25 years ago by an old family friend. I don't eat tuna so I have never tried it but family enjoys it.

    Note: Click on pictures to enlarge for easier reading.

    TURKEY SAUTEED WITH PEARS AND PECANS

    This is another recipe clipping from my late mother's shoe box of recipes. I don't eat turkey so I have never tasted this.
    Click on recipe to enlarge for easier reading.

    CHOCOLATE ZUCCHINI MUFFINS

    1. ½ cupall-purpose flour
    2. ½ cupbrown sugar
    3. ½ teaspooncinnamon
    4. ¼ cup (½ stick)Challenge Butter, softened
    5. ½ cupchopped walnuts
    6. 2½ cupsall-purpose flour
    7. 6 Tablespoonscocoa
    8. 1 teaspoonsalt
    9. 1 teaspoonbaking powder
    10. ½ teaspoonbaking soda
    11. ¾ cup (1½ stick)Challenge Butter
    12. 1 cupsugar
    13. ¾ cupbrown sugar
    14. 3eggs
    15. 2½ cupsgrated zucchini (unpeeled)
    16. 1 teaspoonvanilla

    1. Preheat oven to 350°F. Butter two standard 12-cup muffin pans or line pans with paper liners.
    2. Step 2

      Combine ½ cup each of flour and brown sugar with cinnamon in a small bowl. Blend in ¼ cup butter with fork until mixture resembles coarse crumbs. Stir in nuts and set streusel mixture aside.
    3. Step 3

      In a large bowl, whisk together flour, cocoa, salt, baking soda, baking powder. Set aside.
    4. Step 4

      In a mixing bowl, cream butter and sugar until light and fluffy.
    5. Step 5

      Beat in eggs.
    6. Step 6

      Blend in flour mixture along with zucchini and vanilla.
    7. Step 7

      Divide mixture between prepared muffin cups (about ¼ cup per each cup) and stop with streusel mixture (about 1 Tablespoon per each muffin).
    8. Step 8

      Bake for 20-25 minutes or until center is firm and tests done.
    Source: Challenge Home Economist

    Saturday, August 9, 2014

    BLACKBERRY CORNBREAD MUFFINS

    2 cups self-rising white cornmeal
    1/2 cup sugar
    5 large eggs
    1 carton (16-oz) sour cream
    1/2 cup butter, melted
    2 cups frozen blackberries

    Preheat oven to 450 degrees.
    Lightly grease 2 twelve-cup muffin tins; set aside.

    In a large bowl, stir the cornmeal and sugar together; make a well in center of the mixture.

    Whisk together the eggs, sour cream and butter; add to the cornmeal mixture, stirring just until the dry ingredients are moist.

    Fold the blackberries into the batter.

    Spoon the batter evenly into the prepared muffin tins, filling each about 3/4 full.

    Bake at 450 degrees 15 to 17 minutes or until tops are golden brown.

    Allow to cool in the pans on a wire rack for 5 minutes before removing from pans.


    Note: This is a recipe I got from Southern Living 3 or 4 years ago.



    Friday, August 8, 2014

    YELLOW SQUASH CASSEROLE

    4 lb yellow squash, sliced
    1 large sweet onion, chopped fine
    1 cup shredded Cheddar cheese
    1 cup light mayonnaise
    1 tsp basil
    1 tsp garlic powder
    1 tsp freshly ground black pepper
    2 large eggs, lightly beaten
    2 cups soft breadcrumbs, divided
    1 1/4 cups shredded Parmesan cheese, divided
    2 tbsp butter, melted
    1/2 cup crushed French fried onions

    Preheat oven to 350 degrees.

    Cook the squash and onion in just enough boiling water to cover for 8 minutes or until tender; drain well.

    Combine the squash and onion with the Cheddar cheese, mayonnaise, basil, garlic powder, pepper, eggs, half the bread crumbs, and 3/4 cup of the Parmesan cheese.

    Lightly grease or spray with a nonstick cooking spray a 9 x 13-inch baking dish or pan. Spoon the squash mixture evenly into the pan.

    Stir the melted butter into the French fried onions, remaining bread crumbs and Parmesan cheese. Sprinke mixture over the squash mixture.

    Bake at 350 degrees for 35 to 40 minutes.


    Note: This is my version of a recipe I got from Southern Living Magazine a few years ago.

    Wednesday, August 6, 2014

    HOMEMADE GREEN BEAN CASSEROLE

    1 1/2 lb fresh green beans, trimmed
    2 tbsp butter
    1/4 cup flour
    1 1/2 cups low-fat milk
    1/2 cup nonfat buttermilk
    1 tbsp dry Ranch Dressing mix
    2 tsp chopped fresh thyme
    1/4 tsp salt
    1/4 tsp black pepper
    1 tsp butter
    1 pkg (8-oz) sliced fresh mushrooms
    nonstick cooking spray
    1 cup French fried onions, crushed
    1/2 cup panko
    2 plum tomatoes, seeded & chopped

    Preheat oven to 350 degrees.

    Cook green beans in enough boiling salted water to cover for 4 to 6 minutes or until desired tenderness; drain well. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

    Melt 2 tbsp butter in a Dutch oven over medium heat; whisk in the flour until smooth. Cook, whisking constantly, for a minute.  Gradually whisk in the 1 1/2 cups of milk; cook, whisking constantly, 3 to 4 minutes until thickened and bubbly. Remove from the heat and whisk in the buttermilk, dressing mix, thyme, salt, and pepper.

    Melt the 1 teaspoon of butter in a medium skillet over medium-high heat; add the mushrooms and saute 6 to 8 minutes until browned. Remove from heat and allow to stand for 5 minutes.

    Gently toss the green beans and mushrooms in the buttermilk sauce.

    Spray a 9 x 13-inch baking dish with nonstick cooking spray. Transfer green bean mixture into the baking dish.

    Combine the French fried onion, panko, and tomatoes; sprinkle over the green bean mixture.

    Bake at 350 degrees for 25 to 30 minutes or until golden brown and bubbly.