Saturday, December 31, 2016

PINA COLADA FLIP

46-ounces pineapple juice
16-oz cream of coconut
28-ounces club soda
1-quart vanilla ice cream

Combine the first three ingredients in a punch bowl. Place scoops of ice cream into the punch. Stir to blend and serve.



Friday, December 30, 2016

Thursday, December 29, 2016

CAYENNE SWEET POTATO FRIES

1 large sweet potato
2 tsp olive or canola oil
1/4 tsp salt (optional)
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.
Line a baking sheet that has sides with parchment paper.

Cut potato into french fry strips and place in a bowl. Add the oil, salt (if using), and cayenne pepper. Toss potatoes to coat well. Lay out in a single layer on the prepared baking sheet.

Bake at 450 degrees until tender, about 20 minutes for average size fries.

Note: File Photo

CREAMY CHICKEN MUSHROOM FLORENTINE

1 pound boneless skinless chicken breasts, cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
4 ounce small mushrooms, sliced
1 tablespoon flour
2 cups chicken broth
1½ cup half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
8 ounces linguine, broken in half
¼ cup grated Parmesan cheese
2 cups fresh baby spinach

Heat the butter in a large skillet over medium high heat; add the and cook chicken until golden brown and no longer pink.

Add the oil to the skillet along with the garlic, sun dried tomatoes, and mushrooms; cook until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder; whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.

Remove from the heat and add the Parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Note: I got this picture and the basic recipe from The Recipe Critic.

Wednesday, December 28, 2016

FIVE-CHEESE STUFFED PASTA SHELLS

20 uncooked jumbo pasta shells
2 cups cooked chopped spinach
1 cup cottage cheese
1 cup ricotta cheese
4 slices provolone cheese, chopped fine
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
1 egg, lightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
Dash of freshly ground black pepper
1 jar (26-oz) meatless spaghetti sauce

Cook pasta shells according to package directions; drain.

In a large bowl, combine spinach, cheeses, egg, garlic, and seasonings; spoon into the shells.  Arrange shells in a 8 x 13-inch baking dish or pan that has been sprayed with nonstick cooking spray. Pour the spaghetti sauce over all.

Cover with foil and bake at 350 degrees 40-45 minutes until heated through.

Yield: 10 servings of 2 shells each.

Note: File Photo

Tuesday, December 27, 2016

APPLE-LEEK PORK CHOPS

4 (about 4-oz each) lean boneless pork loin chops
1 tbsp canola or olive oil
2 medium-size Granny Smith apples, cored, sliced
2 medium leeks, white part only, sliced
2 cups unsweetened apple juice
1 tsp grated orange peel
1 tsp dried rosemary, crushed
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp cornstarch
4 tbsp water
4 cups hot cooked long grain and wild rice

Heat the oil in a large nonstick skillet; add pork chops and brown 4 minutes. Turn chops, add apples and leeks. Cook another 4 minutes.

Add the apple juice, orange peel, rosemary, salt and pepper to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, for about 4 minutes.

Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil and cook, stirring, for a couple minutes until thickened.

Yield: 4 servings of 1 chop with 1 cup of the hot rice.

Note: This recipe and picture are from a 2001 Light and Tasty.




Monday, December 26, 2016

LONG JOHN SILVER'S BATTER COPYCAT RECIPE

1 ½ cups of all-purpose flour
4 tbsp of cornstarch
½ tsp of baking soda 
½ tsp of baking powder
½ tsp of salt
1 ½ cups of heated ginger ale


Mix together the flour, cornstarch, baking soda, baking powder and salt in a large mixing bowl. 
Heat ginger ale for 1 minute in the microwave; mix with the dry ingredients until well combined.
Coat fish, chicken or shrimp in the batter and deep fry in heated canola oil over medium high heat until golden brown.


Wednesday, December 21, 2016

PEPPERONI PIZZA LASAGNA

Note: This lasagna goes together in minutes but does need to bake for 45 minutes.

1 egg, beaten
1 carton (15 oz.) Part Skim Ricotta Cheese
6 Tbsp Grated Parmesan Cheese
1-1/2 cups Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (3 oz.) sliced pepperoni, divided
1/2 cup chopped green peppers
1/2 cup chopped red onion, divided
2 cups traditional pasta sauce
1/2 cup water
8 lasagna noodles, uncooked

Preheat oven to 350°F.

Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.

Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.

Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.

Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Note: File Photo

EASY ANGEL-PINEAPPLE CAKE

1 (16 ounce) of angel food cake mix
1 (20 ounce) can of crushed pineapple with juice
8 ounces lite non dairy topping (you can use sweet whipped cream)
½ cup of toasted coconut (optional)

Preheat the oven to 350° and grease a 9×12 cake pan.
Mix together the angel food cake mix and crushed pineapple with juice in a large bowl until airy and fluffy.
Pour the batter in the pan and bake for 30 minutes.
Let the cake cool completely before topping with lite or whipped cream and top with the toasted coconut.
Refrigerate until serving time. Leftovers should be refrigerated.
Note: Picture and recipe from Easy Recipes.

Tuesday, December 20, 2016

BACON CHEESEBURGER CASSEROLE

1 lb. lean ground beef
1 onion, chopped
1/3 cup HEINZ Tomato Ketchup
2 Tbsp. HEINZ Yellow Mustard
1 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Bacon, cooked, crumbled
4 cups (1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS

Preheat oven to 400 degrees.

Brown ground beef with onions in skillet; drain. Return meat to skillet. Stir in ketchup and mustard.

Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining ingredients.

Bake 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

Note: I got this easy recipe from Kraft Foods some time ago. When I use a company's recipe, I leave their name brands intact. Of course you can use whatever brand you choose.



Monday, December 19, 2016

RAMEN-BROCCOLI SALAD

1 bag broccoli coleslaw
2 pkg Chicken-flavored Ramen noodles, dry and crumbled
4 green onions, chopped
1 cup sunflower seeds
1 cup toasted slivered almonds

Toss above ingredients together in a large bowl. Make the following dressing to toss with the salad ingredients just before serving:

3/4 cup olive or canola oil
1/3 cup apple cider or white vinegar
1/2 cup sugar
Seasoning packets from the Ramen noodle packages


Sunday, December 18, 2016

BACON-MUSTARD SALAD DRESSING

1 bacon slice, diced
6 tbsp fresh-squeezed orange juice
1/2 cup sour cream (fat-free works just fine!)
3 tbsp finely chopped green onions - white part only
1 tbsp Dijon mustard
1 minced garlic clove
2 tsp light brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper

In a nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Add the orange juice to the pan drippings and stir to loosen browned bits from bottom of skillet.

Place the remaining ingredients into a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Cover and process until smooth.

Store dressing in the refrigerator.

Yield: 3/4 cup
Note: This is a file photo of this dressing on this salad.

Thursday, December 15, 2016

QUICK PARTY LOG

This recipe is an old one that is quick, easy, and tasty! I have had it for years.


Click on picture to enlarge for easier reading.

MOUNDS BROWNIES

1 family-size brownie mix
5 cups of shredded coconut
1 can of sweetened condensed milk
1 container of chocolate frosting

Make the brownies according to the package directions and bake it in a 9×13 pan according to package directions.
While brownies bake, mix together the coconut and milk in a bowl; set aside.
Remove brownies from the oven; spread coconut mixture over the top.
Microwave the chocolate frosting to make it pourable and pour it over the brownies.
Note: File Photo


Tuesday, December 13, 2016

CINNAMON ROLL CASSEROLE

This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking.
12 Eggs
1 1/2 cups milk
  • 1/4 tsp Baking powder
  • 1/4 cup Brown sugar, firmly packed
  • 3 tbsp Confectioners' sugar
  • 2 tbsp Mccormick cinnamon, Ground
  • 5 tsp Mccormick vanilla extract
  • 1 loaf Challah bread*
    • 1/4 cup Butter
    • 3 tbsp Milk
    • 1/2 cup Whipped cream cheese

      • Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
      • Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
      • Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
      • Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
      • *May use brioche bread

      • Note: This is a McCormick's recipe and picture.

Monday, December 12, 2016

CORN CAKE NUGGETS

2 cups cream-style corn
2 boxes Jiffy corn muffin mix
1 stack saltine crackers, crushed
1 large egg
Oil for frying

In a bowl, combine all ingredients.

Heat oil in a large, deep skillet or pan and drop corn mixture by tablespoonfuls into the hot oil. Cook until browned on all sides.
Note: File Photo



Saturday, December 10, 2016

MINI CORN SALSA TOSTADAS

3 (8-inch) flour tortillas
3/4 cup sour cream
2 green onions, chopped fine
3 tsp minced fresh cilantro, divided
1/4 tsp garlic powder
3/4 cup frozen corn, thawed
1 plum tomato, diced
1 tbsp chopped jalapeno pepper
2 tbsp orange juice
1 tsp olive or canola oil
1/2 tsp salt

Preheat oven to 400 degrees.

Using a round 2-inch cookie cutter, cut 12 circles from each tortilla. Coat both sides with nonstick cooking spray and place in a single layer on a baking sheet. Bake at 400 degrees for 4-5 minutes until crisp. Cool.

In a small bowl, combine the sour cream, onions, 1 teaspoon of the cilantro, and garlic powder; cover and refrigerate.

In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt, and the remaining cilantro; cover and refrigerate.

Just before serving, spread 1 teaspoon of the sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoon of the corn salsa.

Yield: 36 appetizers

Note: Wear gloves or wash hands thoroughly after handling jalapeno peppers. Do not touch eyes or face with jalapeno on your hands.
Note: File Photo

Monday, December 5, 2016

ROASTED MIXED VEGETABLES

4 large (approx 2 lbs) red skin potatoes, cut into wedges
3 large carrots, peeled, cut into 1 1/2-inch pieces
3 large parsnips, peeled, cut into 1 1/2-inch pieces
2 large onions (I prefer red), cut into wedges
1 tbsp dried rosemary leaves
2 tsp garlic powder
1/4 cup butter, melted (healthy option: use olive oil)
In a large bowl, mix potatoes, carrots, parsnips, and onions with the rosemary and garlic powder.

Drizzle melted butter over the vegetables, tossing to coat well.

Spread vegetables out on a 13 x 9 x2-inch baking pan and bake at 450 40-45 minutes until fork tender. Stir occasionally during baking.


Saturday, December 3, 2016

QUICK TURKEY AND NOODLES

2 cups water
2 cups shredded fully cooked turkey (or chicken)
1 can cream of chicken soup
1 soup can of water
1 tbsp dry minced onion
1 tsp garlic powder
3/4 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
2 cups water
2 cups spiral noodles

Bring two cups of water and the turkey or chicken to a boil. Meanwhile, in a mixing bowl, use a whisk to blend the soup and soup can of water until smooth; add to the chicken. Add the spices and stir to blend. Add the second two cups of water and return to a boil. After the soup is boiling, add the noodles, stir well. Lower heat to medium and cook about 8 minutes or until the noodles are soft.


Note: I made this today as it is cool and rainy. I needed to use some of the Thanksgiving turkey so thought this might work. Isabell, my granddaughter, said, "You should make this again," after her second bowl. I don't taste anything with turkey so I am assuming it was good.

Wednesday, November 30, 2016

TANGY GREEN BEANS

1 1/2 lbs fresh green beans, trimmed
1/3 cup diced red bell pepper
4 1/2 tsp olive oil
4 1/2 tsp water
1 1/2 tsp cider vinegar
1 1/2 tsp spicy brown mustard
3/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Steam beans and pepper approximately 8 minutes until crisp tender.

While beans are steaming, whisk together the remaining ingredients.

Transfer beans to a serving bowl and toss with the vinaigrette until coated.

Yield: 8-9 servings

Note: This recipe and picture are from the premeir issue of Light & Tasty Magazine in 2001, I believe.


Monday, November 28, 2016

PUMPKIN SPICE LATTE PIE

  • 115 ounce can pumpkin
  • 1/2cup mascarpone cheese
  • 1/2cup packed brown sugar
  • 1/4cup granulated sugar
  • 1teaspoon pumpkin pie spice
  • 4eggs, lightly beaten
  • 3ounces brewed espresso
  • 1lightly baked pie crust
  • Whipped cream (optional)
  • Caramel sauce (optional)

    1. Preheat oven to 375 degrees F. 
    2. In a large bowl whisk together the pumpkin, mascarpone, brown sugar, granulated sugar, and pumpkin pie spice. Stir eggs and espresso into pumpkin mixture until combined.
    3. Pour pumpkin mixture into baked pastry shell. Cover edges of crust with foil to prevent overbrowning. Bake for 45 to 50 minutes or until edges are puffed and center appears set. 
    4. Cool completely on a wire rack. Chill within 2 hours. Serve with whipped cream, caramel sauce, and sprinkle with some additional pumpkin pie spice, if desired.
    5. Note: This is a BH&G recipe.
    6. Note: This pie goes together quickly but does require almost an hour baking time so it is a quick fix recipe but requires a total amount more time than most of the recipes on this blog.

Saturday, November 26, 2016

CHICKEN ENCHILADAS

  • 1 can (16 ounces) refried beans
  • 10 flour tortillas (8 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3 to 4 cups cubed cooked chicken
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 1 can (15 ounces) enchilada sauce
  • 1/4 cup sliced green onions
  • 1/4 cup sliced ripe olives
  • Shredded lettuce, optional
  • Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
  • Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
  • Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. 
  • Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
  • Yield: 10 servings.
  • Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, 

Friday, November 25, 2016

SOUTHERN LEMON PILAF

1/4 cup olive or canola oil
1/2 cup minced sweet onion
1/2 cup diced celery
1 cup uncooked long-grain rice
1 can (14 1/2-oz) chicken broth
1/2 cup water
1/3 cup dried currants
2 tbsp fresh lemon juice
1/4 cup sliced toasted almonds
1 tbsp fresh chopped parsley

In a large saucepan, heat oil until hot; add onion and celery. Saute onion and celery until crisp tender. Add the rice and continue to saute for 3 minutes. Add broth, water, currants, and lemon juice; bring to a boil, stirring occasionally.

Cover pan and reduce heat to medium-low; cook about 20 minutes until liquid is absorbed and rice is tender. Remove from heat; add almonds and parsley. Replace cover and let set 5 minutes. Fluff with a fork before serving.

Note: This file photo is not exactally like this recipe.

Wednesday, November 23, 2016

LEMON TARTLETS

Tart Shells:
1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour


Filling:
2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Preheat over to 325 degrees F. 

Spray 2 mini muffin pans with cooking spray. 

In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.

For filling, lightly whisk eggs. Whisk in sugar, butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. 

Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator. 

Dust with the powdered sugar before serving.

Yield: 24 tartlets
Note: File Photo

Tuesday, November 22, 2016

CUBAN-STYLE HAM SPREAD

1 pkg (8-oz) cream cheese, softened
1/2 cup olive oil mayonnaise
2 cans (4.5-oz each) deviled ham
1/4 cup sweet pickle relish
1/4 cup drained and finely chopped pimentos
Dash of freshly ground black pepper

In a medium bowl, combine the cream cheese and mayonnaise until well blended. Add the ham, relish, pimentos, and pepper; mix well.

Chill for several hours or until chilled through.

Serve as a spread for an assortment of whole-grain crackers.


Thursday, November 17, 2016

APPLE SALAD

1 can (20-oz) unsweetened pineapple chunks
1/4 cup butter
1/4 cup sugar
1 tbsp lemon juice
2 tbsp cornstarch
2 tbsp cold water
1 cup mayonnaise
8 cups chopped tart apples
2 cups green grapes
2 tsp poppy seeds
3/4 cup chopped toasted pecans

Drain pineapple; reserve juice and set the pineapple aside. Place juice in a saucepan with the butter, sugar, and lemon juice. Bring mixture to a boil. Combine the cornstarch and water, stirring until smooth. Add mixture to the saucepan, stirring constantly. Return to a boil and boil, while stirring, for 2 minutes. Chill mixture. After mixture is chilled, stir in the mayonnaise.

In a large bowl, combine the pineapple, apples, grapes, poppy seeds and the cooked dressing. Fold in the pecans just before serving.

Yield: 12-14 servings


This recipe and picture are from a old 1990s TOH.

Wednesday, November 16, 2016

SCALLOPED HAM AND CABBAGE

2 cups cubed fully cooked ham
1/2 cup raw long grain rice
1/4 cup chopped onion
1/4 cup butter
1 1/2 cups milk
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1 tsp prepared horseradish
1/2 tsp salt
3 to 4 cups chopped cabbage

In a large skillet, melt butter and saute ham, rice and onion until the rice is golden brown and onion is tender. Stir in the milk, soup, horseradish, and salt. Add cabbage. Place lid on skillet and cook over low heat for 35-45 minutes or until the cabbage is tender. Stir occasionally during cooking.

Yield: 4 to 6 servings
Note: This is a file photo of a similar recipe.


Monday, November 14, 2016

CRUMB-TOPPED SALMON

1 1/2 cups soft bread crumbs
2 tbsp minced fresh parsley
1 tsp dried thyme
2 garlic cloves, minced
1 tsp grated lemon peel
1/2 tsp salt
1/4 tsp lemon-pepper seasoning
1/4 tsp paprika
4 (about 6-oz each) salmon fillets
I Can't Believe It's Not Butter Spray

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.

In a bowl, combine the bread crumbs through the paprika; set aside.

Pat the salmon filets dry with paper towels: place skin side down in the prepared baking dish. Spritz with the butter-flavored spray; cover with the crumb mixture. Spritz the crumbs with the butter-flavored spray.

Bake, uncovered, in a 350 degree oven for 15-20 minutes or until fish flakes easily with a fork.

Yield: 4 servings
Per serving: 371 calories, 19 g fat (4 g sat), 12 g carbs, 36 g protein, 525 mg sodium

Note: Photo and recipe from the premier issue of Light and Tasty 15-16 years ago.

Saturday, November 12, 2016

EMERALD FRUIT SALAD

3 medium-size tart green apples, cubed
2 cups cubed honeydew melon
2 cups halved green grapes
3 kiwifruit, peeled, sliced and quartered
1 cup reduced-fat plain yogurt
3 tbsp powdered sugar
3 tbsp orange juice
1/2 tsp grated orange peel

In a large bowl, combine the fruit.

In a small bowl, combine the yogurt, powdered sugar, orange juice and peel. Spoon over the fruit mixture and serve immediately.

Yield: 6-7 servings

Note: TOH recipe and photo

Thursday, November 10, 2016

LEMON-COCONUT MUFFINS

1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup lemon yogurt
1 egg
1/3 cup butter, melted
1 1/2 tbsp grated lemon peel
1 tbps lemon juice
1/2 cup flaked coconut

Topping:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

Preheat oven to 400 degrees.
Grease 12 muffin cups; set aside.

In a large bowl, combine the flour, sugar, baking power, baking soda, and salt.

In another bowl, beat the yogurt, egg, butter, lemon peel, and lemon juice until smooth; stir into the flour mixture just until moistened. Fold in the coconut.

Fill the prepared muffin cups 2/3s full and bake at 400 degrees 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 5 minutes before removing to wire rack. Make the topping.

To make topping, combine the lemon juice and sugar in a small saucepan; cook, stirring until the sugar is dissolved. Stir in the coconut.

Using a toothpick, poke 6 to 8 holes in the top of each muffin. Spoon the topping over the muffins. These muffins are delicious served warm but also good cold.

Yield: 12 muffins
Note: File Photo



Tuesday, November 8, 2016

APPLE CARROT MUFFINS

1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled apple
3/4 cup grated carrots
1/4 cup chopped walnuts

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners or spray with a nonstick cooking spray; set aside.

Combine the first 6 ingredients in a large bowl.

In a small bowl, beat the egg, buttermilk, and oil; stir into the dry ingredients just until moistened. Fold in the apple, carrots, and walnuts.

Fill the prepared muffin tins 3/4 full. Bake at 400 degrees 20-23 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 5 minutes then remove from the pan to a wire rack to cool completely.

Delicious served warm.

Yield: 1 dozen

Per muffin: 199 calories, 7 g (1 sat) fat, 32 g carbs, 2 g fiber, 4 g protein, 256 mg sodium

Note: File Photo

Monday, November 7, 2016

CHEESY SPINACH BUNDLES

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup Shredded Mozzarella Cheese
1/3 cup Grated Parmesan Cheese
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls

Preheat oven to 375ºF.

Mix first 4 ingredients and egg yolk until blended.

Unroll crescent dough, then separate into 8 triangles. Cut each triangle diagonally in half. Spoon 1 Tbsp. spinach mixture onto center of each triangle. Bring corners of dough to center over filling, overlapping ends; pinch ends together to seal. Place on baking sheets. Beat egg white lightly; brush onto bundles.

Bake 12 to 15 min. or until golden brown.

Note: Kraft Foods photo.

Friday, November 4, 2016

PEA - GREEN BEAN SALAD

Note: This recipe goes together quickly but does need to be refrigerated overnight before serving.

1 can small peas, drained
1 can French style green beans, drained
1 green bell pepper, diced
1 jar pimentos
1 medium-size onion, diced
4 celery stalks, diced

Combine above ingredients in a bowl set aside.  Make the following dressing.

Dressing:
1 cup sugar
1 cup vinegar
1 tsp paprika
1/2 cup olive or canola oil
1 tsp salt
1/4 tsp black pepper

Combine the dressing ingredients, stirring with a wire whisk until sugar is dissolved and mixture is well combined. Pour over the vegetable mixture and toss to coat.

Refrigerate salad overnight. Drain before serving.

Thursday, November 3, 2016

EASY ORANGE PUNCH

1 bottle (2-liter) orange soda, chilled
1 large can pineapple juice, chilled
1/2 gallon orange sherbet

Combine the orange soda and pineapple juice in punch bowl. Add sherbet and stir slightly.

Note: File Photo

CHOCOLATE COATED PARTY MIX

9 cups Crispix cereal
2 cups broken pretzels
3 cups Cheerios
1 lb plain M&Ms
1 1/2 lb peanut M&Ms
1 1/2 lb almond bark

In a large heatproof bowl, mix the cereals, pretzels and M&Ms using your hands.

Lay out a large sheet of waxed paper.

Melt the almond bark in microwave, stirring every 30 seconds until completely melted. Pour melted chocolate over the cereal/candy mixture. Stir until completely coated. Spread out on the waxed paper to cool.


Wednesday, November 2, 2016

CRANBERRY PUNCH

1 quart cranberry or cran-raspberry juice
1 quart pineapple juice
1 1/2 cup sugar
2 tsp almond extract
1/2 jar maraschino cherries, halved - optional
2 quarts ginger ale

Combine all ingredients, stirring until all sugar is dissolved. Serve in a pretty punch bowl with a decorative ice ring.

Note: File Photo


Tuesday, November 1, 2016

BROCCOLI-TOMATO CASSEROLE WITH CRUMB TOPPING

2 slices (approximately 1 1/4 cups) bread, coarsely crumbled
1/2 cup shredded mozzarella cheese
2 tbsp chopped fresh parsley, optional
2 tbsp olive oil
1 garlic clove, finely chopped
6 cups broccoli (or broccoli & cauliflower) florets
1 envelope dry onion soup mix
1 cup water
1 large tomato, chopped

In a small bowl, combine the bread crumbs, cheese, parsley, half the oil, and garlic; set aside.

In a large skillet heat the remaining oil over medium heat. Add broccoli and cook, stirring frequently for 2 minutes.

Blend the soup mix with the water and add to the broccoli. Bring to a boil over high heat then reduce the heat to low and simmer, uncovered, stirring occasionally, for around 8 minutes until broccoli is almost tender. Add the tomato and simmer another 2 minutes.

Spoon the mixture into a 1 1/2-quart casserole; top with the crumb mixture. Broil 1 1/2 minutes or until the crumbs are golden brown and the cheese is melted.

Yield: 6 servings
Note: File Photo

Monday, October 31, 2016

S'MORES MOCHA MUG CAKE

INGREDIENTS:
½ tsp vegetable oil, 
1 Tbsp melted butter,
3 Tbsp sugar,
5 Tbsp Signature Blend No.5 (Seattle's Best Coffee), 
2 Tbsp cocoa powder, 
1/4 tsp salt, 
¼ tsp baking powder, 
4 Tbsp flour, 
1 Tbsp mini chocolate chips. 


INSTRUCTIONS: Grease mug with vegetable oil. Combine all ingredients in order, whisking after each. Microwave on high for 60 seconds. Top with melted marshmallow and graham cracker. Enjoy while warm.

Saturday, October 29, 2016

SKILLET PORK CHOPS WITH GRAPE JELLY

4  (1-inch thick) pork chops
1 tbsp olive oil
1 medium onion, chopped
1 cup chicken broth
2 1/2 tbsp grape jelly
1/4 tsp ground ginger
4 1/2 tsp cornstarch
3 tbsp cold water
Hot cooked brown rice for 4 servings

Heat oil in a large skillet over medium heat; add pork chops; drain. Add the onion, cooking until tender. Pour the chicken broth around the chops and bring to a boil. Reduce heat; cover and simmer approximately 15 minutes or until chops are tender. Remove the pork chops from the skillet and keep warm.

Stir the jelly and ginger into the broth.

Combine the cornstarch and cold water, stirring until smooth. Add cornstarch mixture to the broth and bring to a boil. Continue to cook, stirring for 2-3 minutes or until thickened.

To serve, place rice on serving plates, top with the pork chops and sauce.

Yield: 4 servings
Note: File Photo

Note: This is my version of a recipe I saw in a 1990s TOH magazine.

SPAM CORN CHOWDER

Yes, you read that right. SPAM has a large following and believe it or not, people do request SPAM recipes. I have never made this chowder so I am not giving this a thumbs up or thumbs down. If you like SPAM you will probably like it, if you don't you probably won't!

1 cup chopped onion
1 tbsp butter or margarine
1 1/2 cups diced peeled potatoes
1/2 cup chopped green bell pepper
2 cans  cream-style corn
2 cups milk
1 can (12-oz) SPAM, cubed

In a 3-quart saucepan over medium heat, saute onion in butter 5 to 10 minutes or until golden. Add the potatoes and bell pepper. Cook, stirring, for 2 minutes. Add the corn and milk; bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in the SPAM. Simmer 2-3 minutes.

Yield: 6 to 8 servings.
Note: File Photo



BARBEQUE DIP

1 brick (8-oz) cream cheese, softened
1/2 cup favorite flavored BBQ sauce
1/4 cup finely chopped sweet onion
1/4 cup finely chopped green bell pepper

Blend the cream cheese and BBQ sauce until well combined. Stir the onion and bell pepper into the mixture until well blended. Chill.

Serve with fresh veggies and/or whole grain crackers.

Note: File Photo

Friday, October 28, 2016

CAULIFLOWER CASSEROLE

1 medium-size head cauliflower, broken into florets
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp salt
1/4 cup grated Parmesan cheese
Paprika for garnish

Preheat oven to 325 degrees.
Lightly grease or spray a 2-quart baking dish; set aside.

Place cauliflower florets in a small amount of water in a saucepan; cover and cook 5 minutes or until crisp tender; drain.

Combine the cauliflower, sour cream, cheese, cornflakes, peppers and salt in a bowl; transfer to the prepared baking dish. Sprinkle with the Parmesan cheese and paprika. Bake, uncovered, at 325 degrees for 30-35 minutes or until heated through.

Yield: 6 to 8 servings
Note: This is a recipe I got from a TOH magazine in the 1990s.

Thursday, October 20, 2016

PINA COLADA DIP FOR FRESH FRUIT

1 can (8-oz) crushed pineapple in its own juice, undrained
1 pkg (3.5-oz) instant coconut flavored pudding mix
3/4 cup milk
1/2 cup sour cream

Combine all ingredients, cover and refrigerate at least 3 hours. May be made a day ahead and refrigerated.
Serve with an assortment of fresh fruit.

Note: File Photo

Wednesday, October 19, 2016

SIMPLE CHICKEN PARMIGIANA

4 boneless skinless chicken breast halves
1/2 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1 egg, beaten
2 tbsp olive oil
2/3 cup spaghetti sauce
1/2 cup shredded mozzarella cheese

Place 1 chicken breast between 2 layers of plastic wrap and working from the center, gently pound with a meat mallet or a rolling pin until about  1/4-inch thick. Remove plastic wrap and repeat process with the three remaining breasts.

In a medium bowl, combine the bread crumbs, Parmesan cheese and parsley; mix together well.

Place egg in a shallow bowl or pie plate and dip chicken, one piece at a time, in the egg then coat with the bread crumb mixture.

In a large skillet, heat the oil until hot over medium-high heat. Add the chicken; cook 8-10 minutes or until for tender and the juices run clear. Turn once during cooking to brown both sides.

While chicken cooks, heat the spaghetti sauce. Sprinkle the mozzarella cheese over the chicken and cover skillet to melt cheese.

To serve, spoon sauce over the chicken.

Yield: 4 servings
Per serving: Approximately 360 calories, 14 g carbs and 37 g protein
NOTE: This is a good recipe for DIABETICS, too.

Note: File Photo of this recipe.

Tuesday, October 18, 2016

CORNBREAD CHICKEN POT PIE

1 can cream of chicken soup
1 can (8-oz) whole kernel corn*
2 cups cooked cubed chicken (may use turkey)
1 pkg corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray.

Combine the soup, corn, and chicken; pour into the pie plate.

Combine the muffin mix, milk, and egg in a bowl. Carefully spread over the chicken mixture.

Bake for 30 minutes, or until browned, at 400 degrees. Remove from oven and sprinkle with the cheese. Allow to set a few minutes before serving.

*Or your favorite vegetable such as peas and carrots, green beans, etc.

Yield: 4 servings
Note: This is my version of a Campbell's recipe.


CAPPUCCINO MUFFINS

I have had this recipe for years. It won the Grand Prize in a 1990s TOH muffin recipes contest. The Espresso Spread is also recommend to be served on bagels.

Espresso Spread:
4 oz cream cheese, cubed
1 tbsp sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the above ingredients; cover and process until well blended. Cover and refrigerate until serving.

Preheat oven to 375 degrees.
Grease or line with paper liners, 14 muffin cups; set aside.

Muffins:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 tbsp instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt.

In a separate bowl, stir milk and coffee granules together until coffee is dissolved. Add the butter, egg, and vanilla extract. Stir into the flour mixture just until moistened. Fold in the chocolate chips.

Fill the prepared muffins cups 2/3s full and bake at 375 degrees 17-20 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before removing to wire racks to cool completely.

Serve muffins with the espresso spread.

Yield: 14 muffins and 1 cup espresso spread

Note:  file photo