Thursday, April 30, 2015

QUICK AND EASY GREAT GARLIC BREAD

1 loaf French bread
1 cup melted butter
1/2 cup grated Romano cheese
8 garlic cloves, minced
4 tbsp fresh minced parsley

Preheat oven to 350 degrees.

Slice bread in half lengthwise and place on a cookie sheet, opened up.

In a small mixing bowl, combine the butter, cheese, and garlic; brush equal amounts over the cut sides of the bread. Sprinkle each with half the parsley.

Bake at 350 degrees for approximately 8 minutes or until lightly browned.

Slice and serve while warm.

Note: File Photo

Tuesday, April 28, 2015

FRESH STRAWBERRY MUFFINS

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400ยบ for 20-25 minutes.

Makes one dozen muffins.



Monday, April 27, 2015

OVEN BARBECUED PORK CHOPS

1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400°F.

Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.

Transfer the pan to the oven and bake until the pork chops are cooked through 10-15 minutes. Serve the sauce over the pork chops.


Saturday, April 25, 2015

ALL-AMERICAN BURGER

We Americans love our burgers. Here is a recipe for the classic American burger.

1 lb ground beef
1/2 cup seasoned bread crumbs
1 egg, lightly beaten
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp olive or canola oil
4 hamburger buns or rolls

In a large mixing bowl, mix the bread crumbs, egg, salt and pepper; add the beef and mix lightly but well.
Shape mixture into 4 equal patties about 1/2-inch thick. Using your thumb, press a shallow indentation into the centers.

Brush both sides of the burgers with the oil. Place on a medium-hot grill and grill, covered, 4 to 5 minutes per side (or according to the doneness you prefer). Meat should be cooked to at least 160 degrees for safety.

Place on the buns with your choice of condiments.


Friday, April 24, 2015

GRILLED STEAK AND VEGGIE SALAD

1 (1 1/4 to 1 1/2 lb) beef top sirloin steak
1 tbsp olive oil
3 tsp Creole seasoning
2 large tomatoes, chopped
1 can cannellini beans, rinsed and drained
1 can black beans, rinsed and drained
3 green onions, chopped
1/4 cup minced fresh cilantro
2 tsp grated lemon peel
2 tbsp lemon juice
1/4 tsp salt
1 medium-size ripe avocado, peeled and cut into small cubes

Rub both sides of the steak with the oil; sprinkle with the Creole seasoning. Grill, covered, over medium heat or broil 4-inches from the heat for 5 to 8 minutes per side or until meat reaches the level of done that you desire. Remove from heat and let stand for 5 minutes.

Meanwhile, in a large bowl combine the tomatoes, beans, onions, cilantro, lemon peel, lemon juice and salt; gently fold in the avocado.

Cut steak into thin slices and serve with the veggie mixture.

Note: File Photo

Thursday, April 23, 2015

PURPLE COW

For a quick and easy tasty summertime treat make yourself a Purple Cow.

Vanilla ice cream
Grape soda or grape juice
whipped cream, optional

Place 2 or 3 scoops of vanilla ice cream in a glass or mug. Pour chilled grape juice or soda over the ice cream. Top off with whipped cream, if desired.

Grab a straw and/or a long-handled spoon and enjoy!

Note: File Photo


STRAWBERRY JAM IN A JIFFY

4 cups fresh strawberries, hulled
4 cups sugar
3/4 cup water
1 pkg (1 3/4-oz) powdered fruit pectin

Rinse 5 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly.

Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in the sugar; let stand 10 minutes, stirring occasionally.

In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to the strawberry mixture, stirring until sugar is dissolved, about 3 minutes. It is okay if a few sugar crystals remain.

Immediately fill the containers to within 1/2-inch of the tops. Wipe off top edges of containers and immediately cover with the lids.

Let jam stand at room temperature for 24 hours.

Jam is now ready for use. May be refrigerated for up to 3 weeks or frozen for up to 1 year.

Note: Thaw frozen jam in the refrigerator.

Per 2 tbsp: 91 calories, 23g carbs, trace fiber, trace protein


Source: TOH 2014

T0RTELLINI AND ZUCCHINI SOUP

  • 2 tablespoon oil, olive, extra-virgin
  • 2 large carrot(s), finely chopped
  • 1 large onion(s), diced
  • 2 tablespoon garlic, minced, minced
  • 1 teaspoon rosemary, fresh, chopped
  • 2 can(s) broth, vegetable, 14-ounce cans
  • 2 medium zucchini, diced
  • 9 ounce(s) tortellini, cheese-filled, fresh or frozen preferably spinach and cheese, (about 2 cups)
  • 4 medium tomato(es), plum, diced
  • 2 tablespoon vinegar, red wine

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. 
 
2. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
 
3. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes.
 
4. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Yield: 6 servings


This easy healthy recipe is from Eating Well. The nutritional information follows: Calories: 203, Saturated Fat: 2g, Sodium: 386mg, Dietary Fiber: 4g, Total Fat: 8g, Carbs: 28g, Cholesterol: 10mg, Protein: 7g
Carb Choices: 2

LEMON-RICOTTA HOTCAKES

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs, separated
1 cup buttermilk
2/3 cup whole-milk ricotta cheese
2 tablespoons sugar
1 tablespoon grated lemon peel
1. Heat oven to 200°F. Whisk flour, baking powder, baking soda, nutmeg and salt in large bowl. Whisk egg yolks, buttermilk, ricotta cheese, sugar and lemon peel in medium bowl until blended.
2. Beat egg whites in medium bowl at medium-high speed until soft peaks form. Stir ricotta mixture into flour mixture just until combined. Fold in egg whites.
3. Heat griddle or large nonstick skillet over medium heat until hot; oil griddle. Ladle batter by scant 1/4 cupfuls onto griddle, spreading to 4-inch rounds. Cook 2 minutes or until bubbles break surface of pancakes. Turn; cook 1 minute or until golden brown. Place in oven to keep warm while cooking remaining pancakes.
About 15 (4-inch) pancakes
PER PANCAKE: 75 calories, 2.5 g total fat (1 g saturated fat), 3.5 g protein, 9.5 g carbohydrate, 35 mg cholesterol, 160 mg sodium, .5 g fiber
Source: Cooking Club 

Wednesday, April 22, 2015

SAUSAGE AND VEGGIE SKILLET DINNER

1 tbsp olive or coconut oil
1 large onion, chopped
1 pkg (12-oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
8 medium-size red potatoes, sliced thin
1 pkg (10-oz) frozen corn
1 1/4 cups vegetable broth
1/4 tsp freshly ground black pepper
2 cups fresh baby spinach leaves

Heat the oil in a 12-inch skillet over medium-high heat; add the onion and sausage, cook and stir until the onion is tender and sausage is browned. Add the garlic and red pepper flakes; cook for 1 minute.

Add the potatoes, corn, broth and black pepper; bring to a boil. Reduce the heat and simmer, covered, for 12 to 15 minutes until the potatoes are tender.

Add spinach to skillet and cook just until wilted.

Yield: 4 servings
Per serving: 413 calories, 11g fat (3g sat), 58 g carbs, 7g fiber, 22g protein
NOTE: This recipe has a carb to protein ratio that makes it okay for diabetics. A good diabetic dish when you really want some potatoes and corn!



Tuesday, April 21, 2015

KING PAO CHICKEN

10-oz boneless skinless chicken breasts, cut into bite-size pieces
2 tsp low-sodium soy sauce, divided
1/2 tsp cornstarch
2 to 3 dried red chilies
2 tsp coconut oil
2 garlic cloves, finely minced
1 red bell pepper, diced in 1-inch pieces
3 tbsp fat-free vegetable or chicken stock
1 tbsp Chinese black vinegar or balsamic vinegar
1/3 cup chopped, unsalted roasted peanuts
Hot cooked rice for 4

In a bowl, combine chicken with 1 teaspoon of the soy sauce and the cornstarch. Marinate 10 minutes.

Meanwhile, soak the dried chilies in hot water for a few minutes; chop when softened. Discarding the seeds will cut down on the spiciness of the peppers.

Heat a wok or a large skillet over high heat. When pan is hot, swirl in the oil and add the chicken. Spread chicken out over surface of the pan. Sear chicken on all sides until lightly browned but not cooked through (about 4 minutes).

Add the chilies, garlic, and bell pepper to the chicken and stir-fry until fragrant. Add the remaining teaspoon of soy sauce, the stock and the vinegar. Bring to a simmer and reduce the heat to medium-low. Cook 2 minutes or until the chicken is cooked through.

Serve over hot rice and sprinkle with the peanuts.

Yield: 4 servings

Note: File Photo




Monday, April 20, 2015

BLUEBERRY-BANANA SOY SMOOTHIE

1 cup vanilla soymilk
1 cup frozen blueberries*
1 medium-size banana, sliced
1 tbsp soy protein powder
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Yield: 2 servings
* frozen mixed berries also work well

Note: File Photo

BAKED ASPARAGUS

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tbsp butter
1 tbsp soy sauce
1 tbsp balsamic vinegar

Preheat oven to 400 degrees.

Arrange asparagus on a baking sheet or in a large baking dish. Spray with cooking spray and sprinkle with salt and pepper. Bake 12 minutes or until tender.

Melt butter in microwave or a small saucepan; stir in the soy sauce and vinegar; pour over the asparagus.

Yield: 4 servings


Saturday, April 18, 2015

DELUXE GERMAN POTATO SALAD

I love German potato salad so when I found this recipe from an old 1994 TOH magazine I knew it was a keeper. It is perfect for picnics, pitch-in meals, etc as there is no mayo and it serves 14-16 persons.

1/2 lb sliced bacon, diced
1 cup thinly sliced celery
1 cup chopped onion
1 cup sugar (now that I am diabetic I use Splenda)
2 tbsp all-purpose flour (because of my diabetes I now use white whole-wheat)
1 tsp salt
3/4 tsp ground mustard
1 cup cider vinegar
1/2 cup water
5 lb small red potatoes, unpeeled, cooked and sliced
2 medium carrots, shredded
2 tbsp minced fresh parsley
Additional salt if needed

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt if desired; garnish with bacon. Best served warm. Refrigerate leftovers. 





Friday, April 17, 2015

HEAVENLY ANGEL FOOD CAKE

2 1/2 cups sugar 
1 1/2 cups all-purpose flour 
1/4 teaspoon salt 
2 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice 

Lemon-Cream Cheese Frosting, recipe follows


1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

Note:


You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.

LEMON-CREAM CHEESE FROSTING:
1 1/2 (8-oz.) packages cream cheese, softened 
1/4 cup butter, softened 
1/4 cup fresh lemon juice 
(16-oz.) package powdered sugar
2 teaspoons lemon zest 

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest. Frost cake and decorate as desired.

Source: Southern Living Magazine 2008


Thursday, April 16, 2015

NUTELLA POPSICLES

 A friend sent me this to share on this blog. It didn't have a name so I gave it the one above.


Wednesday, April 15, 2015

NO BAKE HOMEMADE THIN MINT COOKIES

18 Ritz crackers
1 cup semisweet chocolate chips, melted
1 tbsp vegetable shortening
3/4 tsp peppermint extract

Line a baking sheet with parchment or waxed paper; set aside.
Clear a space in the refrigerator to place cookie sheet later.

Place the chocolate chips and shortening into a microwave-safe shallow bowl and microwave on high for 1 minute to melt. Stir mixture and continue to heat in 10 second timing until stirring makes mixture smooth.

Add a half teaspoon of the peppermint extract to the chocolate; stir. Taste and add the remaining extract if you prefer a more minty taste.

To make cookies, add 1 cracker at a time to the chocolate. Coat the crackers, remove by using a fork underneath to scoop it out of the chocolate. Allow the excess chocolate to drip back into the bowl. Place crackers on the prepared cookie sheet. If chocolate sets up too much reheat in microwave for 10-15 seconds.

Place cookies on the sheet into the refrigerator for the chocolate to set.

Cookies may be stored in airtight container and refrigerated or frozen.

Source: Recipe idea from Kraft Foods, Picture from Averie Cooks








 

Tuesday, April 14, 2015

CITRUS AND SMOKED ALMOND SALAD

Note: This is not a salad for one or two people. It makes a large salad equal to 16 1-cup servings.
1/4 cup orange juice
3 tbsp lemon juice
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/4 tsp cracked black pepper
10-oz mixed salad greens
1 cup fresh orange slices
1 cup fresh grapefruit slices
3/4 cup pomegranate seeds
3/4 cup chopped smoked almonds

In a very large bowl whisk together the juices, oil, salt and pepper. Add the remaining ingredients and toss to coat.


Source: BH&G



HOMEMADE PUMPKIN PIE SPICE

It's so easy to make your own 'pumpkin pie spice' why would you want to go buy it?

1/4 cup ground cinnamon
2 1/2 tbsp ground ginger
2 tsp ground cloves
2 tsp ground allspice
2 tsp freshly grated nutmeg
1 tsp ground cardamom

Combine all ingredients, mix well and store in an airtight jar or other container. Use as you would any purchased pumpkin pie spice. Excellent in pies, cookies, breads, etc.




Monday, April 13, 2015

PEPPERONI & CHEESE IN A BLANKET

2 tubes refrigerated crescent rolls
6 mozzarella cheese sticks, halved
3/4 cup marinara sauce
1 cup shredded Parmesan cheese
32 pieces pepperoni

Preheat oven to 375 degrees.
Line a cookie sheet with sides with parchment paper; set aside.

Unroll crescent dough to make 16 triangles.

Top each triangle with marinara sauce and sprinkle with 1 tablespoon of Parmesan cheese.

Lay 2 slices pepperoni at the wide end of the triangle.

Lay one of the halved-pieces of string cheese at the wide end of the triangle and roll dough beginning at the wide end. Place on a parchment lined cookie sheet.

Bake at 376 for 15-18 minutes or until the crescents are browned and cheese is starting to melt.

Yield: 32 appetizers or snacks.


Saturday, April 11, 2015

HAM AND CHEESE GRITS CASSEROLE

If you have ever lived anywhere in the South you know grits are a kitchen staple. Here is a good breakfast casserole using grits. This recipe is from a lady here in the DFW Metroplex with a few of my variations.

3 cups chicken stock
1 cup quick-cooking grits
1/2 cup Southwestern-style egg substitute
5-oz reduced-fat Velveeta cheese, cubed
1/4 cup low-fat milk
2 tbsp butter
1 1/4 cups cubed fully cooked ham
3 green onions, chopped
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/8 to 1/4 tsp crushed red pepper flakes
3/4 cup shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Bring the chicken stock to boiling in a large saucepan; slowly stir in the grits. Reduce heat to medium-low and cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from the heat.

In a small bowl, stir a small amount of the hot grits into the egg substitute; return to the pan, mixing well. Add the Velvetta, milk and butter, stirring until the cheese is melted. Stir in the ham, onions, and spices.

Transfer grits mixture to the prepared baking dish; sprinkle with the cheddar cheese.

Bake, uncovered, 35-40 minutes or until the edges are golden brown and the cheese is melted.

Allow to stand around 10 minutes before cutting into 6 squares to serve.

Nutritional Information per serving: Calories 284, Fat 12 g (7 sat), Fiber 1 g, Carbs 26 g, Protein 20 g
Note: This carb to protein ration makes this dish okay for diabetics.



Friday, April 10, 2015

PECAN-CRUSTED CHICKEN NUGGETS

1 1/2 cups cornflakes
1 tbsp dried parsley flakes
1/2 tsp garlic powder
1/2 cup panko bread crumbs
1/2 cup finely chopped pecans
3 tbsp low-fat milk
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch nuggets
1/2 tsp salt
1/4 tsp pepper
cooking spray

Preheat oven to 400 degrees.

Place cornflakes, parsley flakes and garlic powder into a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans.

Place milk in another shallow bowl.

Sprinkle chicken with salt and pepper then dip in milk and roll in crumb mixture to coat.

Place nuggets on a greased baking sheet and spritz with the cooking spray. 

Bake at 400 degrees for 12 to 16 minutes or until the chicken is no longer pink, turning after 6 or 7 minutes.

Yield: 6 servings


Source: TOH

JAMAICAN PORK STIR-FRY

  • 2 tablespoons cooking oil
  • 1 16 ounce package frozen stir-fry vegetables (carrots, snow peas, mushrooms, and onions)
  • 12 ounces pork strips for stir frying
  • 2 - 3 teaspoons Jamaican jerk seasoning
  • 3/4 cup bottled plum sauce
  • 2 cups hot cooked rice or pasta
  • Chopped peanuts
In a wok or large skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from the wok.
Toss pork strips with Jamaican jerk seasoning; add the pork strips to the wok. (Add more oil if necessary.) Cook and stir for 2 to 5 minutes or until pork is no longer pink.

Add the plum sauce to the wok. Return vegetables to the wok. Gently toss all ingredients together to coat. Heat through. Serve over rice. Sprinkle with peanuts.

Makes 4 servings.


BEEF TACO PIE

Olive oil for brushing pie plate
1 can (14.5-oz) diced tomatoes
6 (6-inch) flour tortillas
3/4 lb lean ground beef
1 small onion, chopped
1 green or red bell pepper, chopped
1 tsp chili powder
1/4 tsp ground cinnamon
4-oz shredded cheddar or Mexican-blend cheese

Preheat oven to 400 degrees.
Brush a 9-inch pie plate with olive oil.

Spread a large spoonful of the tomatoes on the bottom of the pie plate. Arrange 4 of the tortillas on top the tomatoes and up the sides of the plate, overlappping as necessary. Set aside.

In a large skillet, cook the beef, onion, and pepper over medium-high heat until the meat is browned; drain. Add the chili powder and cinnamon; cook while stirring for 1 minute. Stir in half the remaining tomatoes. Bring mixture to a boil; reduce heat and cook, uncovered, 2 minutes. Spoon mixture over tortillas in pie plate.

Cut the remaining tortillas into large strips and layer strips and cheese over beef mixture. Top with the remaining tomatoes.

Bake, uncovered, at 400 degrees 20 to 25 minutes or until tortillas are lightly browned. Let stand 5 minutes before cutting into wedges to serve.

Top with fresh cilantro, sour cream or guacamole, if desired.



Thursday, April 9, 2015

HOT ARTICHOKE SHRIMP DIP

1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) chopped green chiles, drained
3/4 cup shredded Parmesan cheese
6-oz medium shrimp, deveined, cooked and diced
3/4 cup mayonnaise
1/8 tsp garlic powder
Crackers or party bread for dipping

Preheat oven to 350 degrees.

Combine the artichoke hearts, chiles, Parmesan, shrimp, mayonnaise, and garlic powder; spread into a 1-quart baking dish. Bake until hot, 20 minutes, stirring after 10 minutes.

Serve dip warm with the bread or crackers.

Yield: 12 servings


Wednesday, April 8, 2015

ALMOST HOMEMADE SOUTHWEST CHIPOTLE BBQ SAUCE

1/2 cup favorite bottled barbecue sauce
3/4 tsp ground chipotle chili pepper
1/2 tsp ground cumin
hot pepper sauce, to taste

Pour the bottled sauce into a small bowl or a cup. Stir in the remaining ingredients.

Great on beef, chicken or pork.


MINI TUSCAN VEGETABLE WRAPS

This is a 2013 Pillsbury Bake-Off winning recipe. Therefore it calls for Pillsbury ingredients.

1
box (7 oz) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers
2
tablespoons basil pesto
2
oz thinly sliced prosciutto (about 5 slices)
1
can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
2/3
cup peach apricot preserves
2
tablespoons spicy brown mustard

1
tablespoon finely chopped fresh basil leaves

Heat oven to 375°F. Microwave frozen vegetables as directed on box; cool 2 minutes. Finely chop vegetables. In medium bowl, mix vegetables and pesto; set aside. Cut prosciutto into thin strips.

Unroll dough sheet. Cut into 18 squares. In center of each square, spoon about 2 teaspoons vegetable mixture. Top each with prosciutto. Pull 2 opposite corners of dough over filling; pinch to seal. Place 1 inch apart on ungreased cookie sheet. Bake 10 to 15 minutes or until golden brown.

Meanwhile, in small bowl, mix preserves, mustard and basil. Serve with warm wraps. Garnish with additional basil sprigs, if desired.


Saturday, April 4, 2015

COUNTRY-STYLE HASH BROWN CASSEROLE

1 (30 ounce) package Shredded Hash Brown Potatoes
1/2 cup chopped onions
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Pepper Jack cheese
1/3 cup roasted red peppers, drained and chopped
1 cup bread crumbs
2 tablespoons melted butter


Heat oven to 350 degrees F. Coat 11x7 baking dish with nonstick cooking spray.

In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, onions, cheese and red peppers until well mixed. Spoon evenly into baking dish.

In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.

Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. 

Garnish with sliced green onion if desired.


Source: 

Thursday, April 2, 2015

EASY ENGLISH BAKED POTATOES

4 large potatoes, cut into wedges
salt and pepper to taste
2 tablespoons olive oil

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, toss potato wedges and olive oil until the potatoes are coated. Spread the wedges out on a large baking sheet. Season with salt and pepper to taste.

Bake for 20 minutes in the preheated oven, turn over, and bake for an additional 10 to 15 minutes, or until tender. Serve plain, with vinegar, or dip in ketchup.


Source: allrecipes.com