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