Monday, September 18, 2017

STRAWBERRY DREAM PIE

Note: This is a very quick pie to make but it does require chilling. It is an excellent recipe to be made ahead.

1 graham cracker pie crust
3 egg yolks
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 can strawberry pie filling, chilled
whipped cream
fresh strawberries for garnish, if desired

Preheat oven to 350 degrees.

In a medium mixing bowl, beat the egg yolks until they lose their shape. Stir the sweetened condensed milk and the lemon juice into the egg yolks. Pour the mixture into the graham cracker crust and bake at 350 degrees for 8 minutes. Cool; cover with plastic wrap. Chill at least 3 hours or as long as overnight.

Before serving top with the pie filling. Cut pie and add a dollop of whipped cream to each slice. Top the whipped cream with a fresh whole berry for a garnish, if desired.

 Note: File Photo

Saturday, September 16, 2017

CORNBREAD BEEF CASSEROLE

1 lb ground beef
1 garlic clove, crushed
2 tbsp chili powder
1 can (16-oz) pinto beans
1/4 cup chopped onion
2 cans (8-oz) tomato sauce
1 cup shredded cheddar cheese
1 pouch Mexican cornbread mix

Preheat oven to 400 degrees. Spray a 12 X 8-inch baking dish with nonstick cooking spray.

In a 10 or 12-inch skillet crumble and cook the ground beef with the crushed garlic and onion until the meat is browned; drain off excess fat. Stir the chili powder and the tomato sauce into the meat mixture. Spoon the meat mixture into the prepared baking dish. Sprinkle the cheese evenly over the meat mixture. Spoon the pinto beans over the cheese. Prepare the cornbread mix according to the package directions and pour the batter over the beans. Bake at 400 degrees approximately 25 minutes or until the cornbread is browned.

 Note: File Photo

Friday, September 15, 2017

BROWN SUGAR GLAZED SALMON

1/4 cup packed light brown sugar2 tablespoons Dijon mustard
4 (6 ounce) boneless salmon fillet
salt to suit taste
freshly ground black pepper to suit taste

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
 
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.  

Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

  Note: File Photo

MAPLE & PUMPKIN SPICE POPCORN

2 tbsp brown sugar
2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container. tbsp brown sugar
2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container.

Note: File Photo

Thursday, September 14, 2017

BAKED PANKO CHICKEN BREASTS

6 boneless, skinless chicken breast halves
2 tbsp butter, melted
1/2 cup grated Parmesan cheese
1/4 cup Japanese (Panko) bread crumbs
1 tsp oregano
1 tsp parsley flakes
1/4 tsp paprika
1/4 tsp salt
1/4 tsp fresh ground black pepper

Preheat oven to 400 degrees. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.

Combine the Parmesan cheese, bread crumbs, oregano, parsley, paprika, salt and pepper in a pie plate.

Dip the chicken into the melted butter then dredge in the pie plate mixture to coat. Place on the prepared pan.

Bake at 400 degrees for 20 to 25 minutes or until tender and juices run clear.

 Note: File Photo

Wednesday, September 13, 2017

EASY SEAFOOD PIZZA

1 roll (8-oz) refrigerated crescent rolls
1 pkg (8-oz) cream cheese, softened
1 tsp dried dill weed
1 tsp lemon zest
1/2 cup seafood cocktail sauce
1/2 medium cucumber, seeded and chopped
1/4 cup green bell pepper, seeded, and chopped
4 oz flaked or imitation crab meat, coarsely chopped
1 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees.

Unroll the crescent dough and separate it into triangles. On a 12 or 13-inch pizza pan or baking stone arrange the triangles in a circle with the points in the center. Using a lightly floured pizza roller or rolling pin, roll the dough into an even circle by pressing the seams together to seal into one piece of dough. Bake at 350 degrees for about 15 minutes or until golden brown. Remove the crust from the oven and cool completely. In a small mixing bowl, combine the cream cheese and dill weed. Add the lemon zest to the cream cheese mixture and mix well. Spread the mixture evenly over the cooled crust. Spread the cocktail sauce over the cream cheese mixture. Sprinkle the cucumber, bell pepper, and crab meat over the cocktail sauce. Sprinkle with the parsley. Cut pizza and serve.

 This picture is just used for fun.

Tuesday, September 12, 2017

ALMOND JOY COOKIES

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Preheat oven to 375°F
 Lightly grease cookie sheets (Personally, I line my cookie sheets with parchment paper.)

Combine dry ingredients (flour, baking soda and salt); set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely.

Love this cookie recipe. I got it online from Sara Lilian's blog some time ago. The notes in ( ) are mine.

 Note: Photo from same source as recipe.

OLD FASHION HOOSIER GERMAN CABBAGE

1 medium head cabbage, grated
1/2 cup boiling water
1/2 tsp salt
1 egg
1/3 cup white vinegar
3 tbsp sugar

In a large skillet or a saucepan, cook the cabbage in the boiling water with the salt for two minutes. Drain water from the cabbage. In a small bowl combine the egg, vinegar, and sugar. Pour the egg mixture over the cabbage, cooking while stirring, only until the egg congeals. Remove from heat and season with more salt and black pepper, if desired.

Often served with barbecued chicken and with ham.

Note: File Photo

Monday, September 11, 2017

CHICKEN FAJITA PITA

4 pita pockets
1 lb boneless, skinless chicken
1 green bell pepper
1 small onion, sliced
1 tsp canola oil
1 tsp lime juice

Cut the chicken into strips. Core and seed the bell pepper and slice into thin strips; slice onion into rings.
In a large skillet, heat the canola oil. Add the chicken and lime juice to the skillet and stir-fry until the chicken in tender and cooked through. This will take about 8 minutes. Add the bell pepper strips and the onion; cook another 3 or 4 minutes, until the veggies are tender. Stuff the mixture into the pita pockets. Add some picante sauce or other garnish, if desired.

 Note: File Photo

Friday, September 8, 2017

BEEF AND ZUCCHINI SKILLET

1 lb lean ground beef
1/2 medium onion, chopped
2 small hot peppers, seeded and chopped
1 large cubed zucchini, peeled and diced
2 large tomatoes, diced
2 carrots, sliced
1 small can V-8 Juice

In a large skillet cook the ground beef, onion and peppers until the meat is no longer pink and the peppers are soft. Pour the mixture into a colander to drain. Using a paper towel wipe the skillet. Return the meat mixture to the skillet. Add the carrots and juice. Bring to a boil and lower heat to simmer. When the carrots start to get tender, add the zucchini and tomatoes. Simmer until the vegetables are tender.

Thursday, September 7, 2017

BARBECUE-JELLY MEATBALLS

2 lb lean ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly

In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.

In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.

Note: File Photo

Wednesday, September 6, 2017

TACO PASTA SALAD

  • 2 cups uncooked spiral pasta
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3 cups shredded lettuce
  • 2 cups halved cherry tomatoes
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup Catalina salad dressing
  • Tortilla chips

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 6 servings.
Originally published as Taco Pasta Salad in Quick Cooking January/February 2005, p19 
 
 

Friday, September 1, 2017

ARTICHOKE PEPPER SPREAD

1 can (14-oz) artichoke hearts, drained
1 jar (6-oz) marinated artichoke hearts, drained
1 cup shredded cheddar cheese
1 can (4-oz) diced green chili peppers, drained

Place all the drained artichoke hearts in a blender container or food processor. Cover and process until finely chopped. Stop machine and scrape down sides of bowl when necessary. Transfer artichokes to a medium saucepan; stir in the cheese and chili peppers. Cook, stirring, over medium-low heat for about 15 minutes or until heated through and the cheese has melted. Serve warm with party breads and/or assorted crackers.

 Note: This is just a file photo for reference only.

Thursday, August 31, 2017

LEMONY LAMB CHOPS

2 tsp lemon pepper seasoning
2 1/2 tsp ground cumin
4 shoulder lamb chops, 3/4-inch thick
2 tsp canola oil
1 lemon, cut into wedges

In a small bowl mix the lemon pepper seasoning with 2 teaspoons of the ground cumin; rub onto both sides of the chops. Heat the canola oil in a nonstick skillet set over medium-high heat. Cook the chops 3 to 5 minutes per side depending on your desired doneness. Serve with lemon wedges.

Note: File photo from Albertson's.

Wednesday, August 30, 2017

EASY SAUTEED SHRIMP

2 tbsp butter or butter flavored shortening
1 large garlic clove, cut into quarters
1/2 tsp dried dill
1/2 lb small fresh shrimp that are peeled and deveined

In a small skillet melt the butter or shortening; add the garlic and dill weed. Cook while stirring over low heat until the garlic starts to turn light brown. Discard the garlic. Add the shrimp and cook, stirring, over medium heat for around 5 minutes or until color is opaque.

Drain the shrimp on paper toweling. Serve immediately.

Note: File Photo

Tuesday, August 29, 2017

QUICK AND EASY CREAM OF SPINACH SOUP

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp black pepper
dash of ground nutmeg
4 1/4 cups milk
1 pkg (10-oz) frozen chopped spinach, thawed and water squeezed out

In a large saucepan melt the butter; add the chopped onion. Cook, stirring, over medium heat until the onion is tender. Stir in the flour, mixing well to avoid lumps. Add the salt, pepper, and nutmeg. Gradually blend in the milk while stirring. Continue to cook, stirring, for about a minute or two until thickened. Stir in the spinach and remove from the heat.

Note: File Photo

Monday, August 28, 2017

CARAMEL APPLE BREAD PUDDING


10 slices cinnamon-raisin bread, cubed
1/4 cup butter, melted
3 medium Granny Smith apples, diced
1 cup caramel sauce

Preheat oven to 350 degrees. In a medium bowl, toss the bread with the melted butter. In a 9-inch square baking pan that has been sprayed lightly with nonstick cooking spray, layer half the apples, half the bread mixture, and half the caramel sauce. Repeat the layers. Bake at 350 degrees for 25 to 30 minutes until the apples are tender and the bread is golden brown.

Saturday, August 26, 2017

A BLOODY MARY MOCKTAIL

For the many folks out there who don't drink alcohol, this Mocktail is for you.

3 cups V8 vegetable juice
1 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
celery sticks with small leaves attached, if desired

Mix the V8 juice, horseradish, Worcestershire sauce, and hot pepper sauce together. Pour over ice to serve. Garnish by putting a celery stick in the glass, if desired.

For the many folks out there who don't drink alcohol, this Mocktail is for you.

3 cups V8 vegetable juice
1 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
celery sticks with small leaves attached, if desired

Mix the V8 juice, horseradish, Worcestershire sauce, and hot pepper sauce together. Pour over ice to serve. Garnish by putting a celery stick in the glass, if desired.
Note: File Photo


Friday, August 25, 2017

QUICK ZITI SKILLET

1 lb ground beef
1 jar (28-oz) pasta sauce (your favorite)
3 cups uncooked ziti
grated Parmesan cheese

In a large pot, cook the ziti according to the package directions; drain well.

In a medium skillet using medium-high heat, crumble the ground beef and cook until browned. Drain in a colander to get rid of the excess fat. Wipe the skillet with a paper towel. Return the beef to the skillet and add the cooked ziti and the pasta sauce. Reduce heat to simmer and cook until heated through. Sprinkle with Parmesan cheese before serving.

Note: File Photo

Thursday, August 24, 2017

CREAMY VEGAN CORN CHOWDER

2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water  
2 cubes vegetable bouillon
2 cups corn 
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
  
1 teaspoon pepper

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.

Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

     I have had this recipe and picture for several years. I believe I got it from allrecipes.

HOMEMADE DRY RANCH DRESSING MIX

1/4 cup black pepper
1 1/2 cup parsley flakes
1/2 cup garlic salt
2 tbsp Kosher salt
1/4 cup granulated garlic
3/4 cup granulated onion
2 tbsp dill weed

Combine all ingredients and store in a jar or other airtight container.

Yield: Approximately 3/12 cups dry mix to use in recipes or to make your own ranch dressing.

To make Ranch Dressing:
2 tbsp dry mix
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 tsp lemon juice

Whisk all ingredients together until blended. Transfer to an airtight container and refrigerate at least two hours before using. Keep refrigerated.

Yield: 1 3/4 quarts

Recipe and photo from the crafty blog stalker

GOLDEN ONION RINGS

6 onions, peeled & sliced
1/2 tsp salt
1 cup milk
1 cup + 2 tbsp flour
1 egg
2 tbsp vegetable oil + oil for frying

Separate the onion slices into rings and place in a large bowl of ice water.

heat oil in deep fryer to 375 degrees. In a medium mixing bowl, mix together the flour, salt, milk, egg, and vegetable oil. Beat with an electric mixer until smooth.
Dip a few of the rings at a time into the prepared batter. Drop into the hot grease and fry until golden brown.

 Note: File Photo

Wednesday, August 23, 2017

HOMEMADE BAR-B-Q HAMBURGERS (I CALL THEM SLOPPY JOES)

This is an old Midwestern recipe.

1 lb ground beef
1 small onion, diced
1 can tomato soup
1/4 soup can of water
1 tsp salt
1 tbsp chili powder
2 tsp brown sugar
2 tsp prepared mustard

In a large skillet, brown the ground beef and onion until the onion is tender and the beef is no longer pink. Drain well and return to the skillet. Mix the soup with the water, using a wire whisk. Whisk until smooth then pour over the beef and onion. Add the salt, chili powder, brown sugar, and mustard; stir to blend in well. Bring the mixture to a boil, lower the heat and simmer for 15 minutes. Serve on buns with pickles, red onion slices, or other condiments of your choice.

Note: This is a file photo.

Tuesday, August 22, 2017

QUICK AND EASY CREAMY RICE

1 can (10 3/4-oz) cream of mushroom soup
1 1/2 cups chicken broth
1 1/2 cups uncooked minute rice
1 tbsp grated Parmesan cheese

In a medium saucepan mix the soup and chicken broth together with a whisk. Over medium-high heat bring to boil, stirring frequently. Stir in the rice and cheese. Cover the pan and remove from the heat. Let stand without lifting lid for 10 minutes. Fluff mixture with a fork. Serve topped with additional Parmesan cheese, if desired.

Note: File Photo

Monday, August 21, 2017

TACO BAKE CASSEROLE

This is a good recipe I got off the internet. I do not know its origin but I have made changes, to suit my tastes, from the original recipe I saw.

2 oz Tostitos Tortilla Chips (approximately 24) plus additional for serving, if desired
1 tbsp olive oil with a few flecks of red pepper mixed in
1 medium onion, chopped
2 large garlic cloves, minced
1 lb lean ground beef
2 tbsp taco seasoning
1 can chili beans
1 cup salsa - mild, medium or hot to suit your taste
1 cup reduced-fat shredded cheddar or Mexican-Blend cheese

Preheat oven to 350 degrees.

In a large skillet, heat the oil; add the onion and garlic, saute until tender. Add the ground beef and taco seasoning to the skillet; cook until the meat is no longer pink. Stir during cooking to break up the meat.

Add the beans and salsa to the skillet and cooked until slightly thickened.

Spray a large casserole dish with nonstick cooking spray. Place the chips in the bottom of the dish, pressing down lightly with your hand to break into bite-size pieces. Spoon the meat mixture over the chips. Sprinkle the cheese over all.

Bake at 350 degrees for 20-25 minutes until bubbly and heated through.

Top with sour cream, shredded lettuce, etc when serving, if desired.

Note: This is the photo from the original recipe.

Friday, August 18, 2017

CHILI CON QUESO APPETIZERS

4 eggs
1/2 cup Thick & Chunky style salsa
1/4 cup all-purpose flour
2 tsp chili powder
1 1/2 cups shredded cheddar cheese
1 green onion, chopped
sour cream, if desired
additional salsa, if desired

Preheat oven to 400 degrees. Grease 24 muffin cups; set aside.

In a medium bowl, mix eggs, salsa, flour, and chili powder together well. Stir in the cheese and green onion.

Spoon about 1 full tablespoonful of the mixture into each of the prepared muffin cups. Bake at 400 degrees about 10 minutes or until golden brown. May be served warm or at room temperature.

Serve with small bowls of additional salsa and/or sour cream, if desired.

 Note: File Photo

Thursday, August 17, 2017

QUICK AND EASY TURKEY STIR-FRY

1 tbsp canola oil
1 bag (16-oz) Asian-style frozen vegetable combination, thawed
1 can ( 10 3/4-oz) condensed gold mushroom soup
3 tbsp soy sauce
1 tsp garlic powder
2 cups cubed cooked turkey (or chicken)
4 cups hot cooked rice

In a medium skillet, over medium heat, heat the canola oil. Add the thawed vegetables; stir-fry until crisp tender. Add the soup, soy sauce, and garlic powder. Heat to boiling; add the turkey (or chicken) and heat through. Serve over the hot cooked rice.

 Note: This is a file photo of a similar recipe.

Tuesday, August 15, 2017

GRILLED CHICKEN MEDITERRANEAN STYLE

1 cup olive oil based Italian salad dressing
1 can (6-oz) frozen orange juice concentrate, thawed
1/2 tsp salt
4 skinless, boneless chicken breasts, pounded to 1/4-inch thickness

Preheat grill.

In a medium bowl, blend the salad dressing, orange juice concentrate and salt. Remove 1/3 of the mixture and save for basting.

Pierce chicken with a fork; add to the marinade and turn to coat well. Drain and discard the marinade.

Brush grill rack with oil. Grill chicken for about 15 minutes or until juices run clear. Baste frequently during cooking with the reserved marinade. If you prefer you can broil instead of grilling.

Note: File Photo

Monday, August 14, 2017

CHEESY ITALIAN PIE

1 pkg refrigerated unbaked pie crusts
1 pkg (10-oz) frozen chopped spinach
1 lb lean ground beef
2 cans (8-oz each) pizza sauce
2 beaten eggs
1 cup ricotta OR cottage cheese
1/2 cup grated Parmesan cheese
1/8 tsp dried marjoram, crushed
all-purpose flour

Preheat the oven to 425 degrees.

Remove pie crusts from refrigerator, remove from box and set stand at room temperature while you make the filling.

Put the spinach in a colander. Run hot water over spinach for about 5 minutes or until partly thawed. Drain well and squeeze out excess moisture.

Meanwhile, in a large skillet, cook the ground beef until no longer pink. Drain off the fat and rinse meat with hot water. Wipe the fat from the skillet with a paper towel. Put meat back into skillet and add the pizza sauce and spinach; stir to mix.

In a medium bowl, stir together the eggs, ricotta or cottage cheese, Parmesan cheese, and marjoram. Sprinkle flour on pie crusts, according to the package directions. Line a deep dish 9-inch pie pan with one of the crusts. Spoon the cheese and egg mixture into the crust. Top the cheese mixture with the beef mixture. Place the remaining crust over the beef mixture. Seal the edges and flute. Cut 3 or 4 slits in the top crust to allow steam to escape. Bake at 425 degrees for about 25 minutes or until the crust is golden brown.

Note: File Photo

Monday, August 7, 2017

COOK'S DEVILED STEAKS

1 envelope (3/4-oz) brown gravy mix
2 tbsp prepared horseradish
1 can (4-oz) sliced mushrooms, drained
4 (5-oz each) beef tenderloin steaks
1/4 cup beef broth or red wine

Prepare gravy according the the package instructions. Add the horseradish and mushrooms to the gravy and mix well. Keep warm.

Heat a large heavy nonstick skillet over medium-high heat. Add steaks to the skillet and cook for 3 minutes on each side (or longer for well done). Remove steaks from the skillet and keep warm.

Add the broth or wine to the skillet and cook, stirring constantly for a minute to deglaze the pan. Pour the juices into the gravy and mix well. Serve the gravy with the steaks.

Note: Betty Crocker File photo

Friday, August 4, 2017

NEW RED POTATOES WITH PARSLEY

1 1/2 lbs small new red potatoes, scrubbed
1 tbsp vegetable oil
1 medium yellow onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Peel a strip of the peeling off around the middle of each potato. (You can omit this step, if desired.) Place the potatoes in cold water and set aside.

Heat a large skillet over medium-high heat; add the oil. Saute onion and garlic for 5 minutes or until tender (don't allow garlic to burn!) Add the broth and 3/4 cup of the parsley to the skillet; mix well. Bring mixture to a boil. Place the potatoes in a single layer in the skillet. Return to a boil then reduce the heat to simmer. Simmer, covered, for 10 minutes or until tender. Remove the potatoes to a serving bowl using a slotted spoon. Add the pepper to the skillet and stir to blend. Pour the sauce over the potatoes. Sprinkle the remaining 1/4 cup of the parsley over the potatoes.

Note: File Photo

Thursday, August 3, 2017

RASPBERRY FLAVORED CHOCOLATE FONDUE

3/4 cup heavy cream
pinch salt
6 oz milk chocolate, chopped
6 oz semisweet chocolate, chopped
2 1/2 tbsp raspberry extract
1 tbsp corn syrup

In a small saucepan combine the cream and salt. Bring mixture to a boil and remove from heat. Add milk and semisweet chocolates to the saucepan mixture. Cover saucepan and let sit for 3 minutes. Remove the cover and whisk mixture until smooth. Whisk in raspberry extract and corn syrup. Serve immediately with pound cake or angel food cake cubes or with fruit. Stir the fondue often and reheat if necessary.


 Note: File Photo

Saturday, July 29, 2017

CRUSTY POTATO WEDGES

1 lb red potatoes, scrubbed (about 8 potatoes)
1 tbsp Dijon mustard
1 1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp garlic salt

Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. In a large bowl, combine the mustard, paprika, cumin, and salt. Stir to mix well. Add the potato wedges to the seasoning in the bowl and toss to coat potatoes well. Spread the potatoes in a single layer in the prepared baking dish. Leave a little space between wedges so all sides can brown. Bake wedges 20 minutes, turning about halfway through the baking process. Potatoes should be tender and crusty.

 Note: File Photo

Friday, July 28, 2017

BUTTERSCOTCH FLAVORED COFFEE

8 cups hot freshly brewed coffee
1 cup butterscotch baking chips
1/2 cup heavy cream
6 tbsp sugar, or sugar to taste
Whipped cream
additional butterscotch chips for garnish, if desired

In a 2-quart heat-proof pitcher, pour in the butterscotch chips; add the hot coffee. Stir together until the chips are melted. Add the heavy cream and sugar, stirring to blend. Pour coffee into serving mugs. Top each mug with some whipped cream and a few butterscotch chips, if desired.

Yield: 8 cups
Note: File Photo

Thursday, July 27, 2017

TROPICAL FLUFFY SALAD

1 large tub whipped topping, thawed
1 box (4-serving size) instant coconut cream pudding mix
1 large can mandarin oranges, drained
1 can pineapple tidbits, drained - juice reserved

Mix thawed whipping topping and the pudding mix together adding a little of the pineapple juice to make mixture creamier. Fold in the oranges and pineapple tidbits.

Refrigerate at least an hour before serving.

Keep any leftovers refrigerated.

 Note: File Photo

Wednesday, July 26, 2017

CHICKEN APPLE SAUSAGE

1 large Granny Smith apple, peeled, cored, diced
2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 lb lean ground chicken

In a large bowl, combine the apple, poultry seasoning, salt, pepper, and sage. Crumble the ground chicken over the mixture and mix well. Divide mixture into 8 equal parts and form into patties. Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the patties to the heated skillet and cook 5 to 6 minutes per side or until no longer pink and cooked through. Drain on paper toweling, if needed.

Per pattie: 92 calories, 4 g carbs, 9 g protein

You can freeze these patties either before or after cooking, if desired. Wrap individually for convenience, if desired.

Note: File Photo
I have had this recipe and photo for several years. I believe I got them from Eating Well.

Tuesday, July 25, 2017

TOMATO MOZZARELLA SALAD WITH BASIL

Dressing:

3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper

Salad:

1 1/4 lbs tomatoes, sliced
4 oz mozzarella cheese, diced
1/4 cup chopped fresh basil

To make the dressing: In a bowl whisk the olive oil, red wine vinegar, salt and pepper together to mix well.

Arrange the sliced tomatoes on a serving platter. Sprinkle the mozzarella over the tomatoes, then sprinkle the basil over all. Drizzle the dressing over the salad.

Yield: 4 servings

Dressing:

3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper

Salad:

1 1/4 lbs tomatoes, sliced
4 oz mozzarella cheese, diced
1/4 cup chopped fresh basil

To make the dressing: In a bowl whisk the olive oil, red wine vinegar, salt and pepper together to mix well.

Arrange the sliced tomatoes on a serving platter. Sprinkle the mozzarella over the tomatoes, then sprinkle the basil over all. Drizzle the dressing over the salad.

Yield: 4 servings

Note: File Photo

Monday, July 24, 2017

QUICK AND EASY CABBAGE-APPLE SAUTE

1 tbsp canola oil
1 small yellow onion, chopped
1 1/2 lb coarsely chopped cabbage
1/4 cup cider vinegar
3 tbsp sugar
1/4 tsp salt
1 large Granny Smith apple, cored and chopped

In a large skillet, heat the oil over medium-high heat. Add the onion and saute a couple of minutes or until transparent. Add the cabbage and saute 3 to 5 minutes until cabbage is just tender. Add the vinegar, sugar, salt, and apple. Saute another minute or two and serve while hot.

Note: Photo Credit to roadtolivingwhole.com

Sunday, July 23, 2017

GRILLED LEMON GARLIC CHICKEN

This chicken marinates overnight. It is in the quick fix recipes category because the marinade preparation only takes minutes and the chicken grills quickly the next day.

8 skinless boneless chicken breasts
juice of two lemons
zest of 1 lemon
1/4 cup canola oil
8 garlic cloves, finely minced
1 tsp thyme
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp oregano
1/2 tsp salt
1/2 tsp fresh ground black pepper

Rinse chicken breasts and pat dry. In a large glass baking dish, combine the lemon juice, lemon zest, canola oil, garlic, thyme, parsley, chives, oregano, salt and pepper; add chicken and cover. Refrigerate overnight.

Remove chicken from refrigerator, drain and discard the marinade. Grill chicken until cooked through. Garnish with parsley sprigs and lemon slices, if desired.

 Note: File Photo

Saturday, July 22, 2017

QUICK AND EASY CRACKER APPETIZERS

Graham crackers
Whole-Grain crackers
1 tub cream cheese
orange marmalade
jalapeno jelly

Spread the crackers with the soft-style cream cheese. Top the cream cheese on the Graham crackers with the orange marmalade. Top the whole-grain cream cheese crackers with the jalapeno jelly. With this one quick and easy recipe, you have appetizers for two very different tastes to serve your guests.


 Note: File Photo

Wednesday, July 19, 2017

GRILLED CORN WITH CAYENNE AND LIME BUTTER

6 fresh ears of corn still in the husks
6 tbsp butter, melted
1 tsp cayenne pepper
juice of 2 limes
pinch of salt

Being careful not to rip husks, pull back and remove silks from the corn. Carefully fold the husks back over the corn. Soak corn in husks in a sink of cold water for 10 minutes. Remove from water and drain well.

Place corn on a medium-high hot grill and cook about 12 minutes, turning often to prevent burning. Set aside to cool slightly.

In a small bowl, combine the butter, cayenne pepper, lime juice and salt. When the corn is cool enough to handle, pull back the husks but leave them attached as handles. Brush the butter mixture over the corn and serve.

Note: File Photo

Tuesday, July 18, 2017

MOCHA CHOCOLATE MOUSSE PARFAITS

1 3/4 cups cold milk
1 tsp instant coffee granules
1 pkg (8-oz) cream cheese, softened
1 pkg (4-oz) chocolate flavor instant pudding and pie filling mix
8-oz frozen whipped topping, thawed

Microwave 1/4 cup milk and coffee granules on High for 30 to 45 seconds. Stir to dissolve coffee granules.

In a medium mixing bowl, gradually add the coffee mixture and the remaining milk to the cream cheese while beating at medium speed of an electric mixer. Beat until well blended. Add the pudding mix and beat at low speed 1 to 2 minutes or until well blended.

Spoon mousse into 6 parfait glasses alternating with whipped topping. End with whipped topping and sprinkle with chocolate shavings or chocolate coated coffee beans.

Note: File Photo

Monday, July 17, 2017

PARMESAN CHEESE CRAB CAKE SANDWICHES

1 pkg (8-oz) crab delight flakes, rinsed and chopped
1 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
1 tsp Dijon mustard
1/2 cup dry bread crumbs
1/4 cup oil
Bottled tartar sauce
8 toasted sourdough bread slices
lettuce, tomato, other garnishes, as desired

In a medium bowl, mix together the crab flakes, Parmesan cheese, eggs, bell pepper, green onion, and Dijon mustard. Mix together well to combine and shape into 8 patties. Coat patties with the bread crumbs.

Heat the oil in a large skillet over medium-high heat. Add patties and cook approximately 3 minutes on each side or until golden brown.

To make into sandwiches spread tartar sauce on bread slices. Place two crab cakes on a bread slice, add garnishes, if using, and top with a second bread slice to make 4 double meat sandwiches. Cakes can also be eaten as an entee instead of sandwiches.
 
 Note: File Photo

Friday, July 14, 2017

POUND CAKE WITH BERRIES

1 vanilla pound cake, homemade or store bought
powdered sugar glaze or whipped cream, your choice
fresh strawberries
fresh blueberries

Slice pound cake into individual slices. Pour powdered glaze over the slice of cake or top with a dollop of whipped cream. Garnish with the fresh strawberries and blueberries.

Note: Use a large star cookie cutter and cut cake slices into star shapes, if desired.

To make a powdered sugar glaze, mix a pound of powdered sugar with a small amount of milk or cream and a half teaspoon of butter flavoring or vanilla extract. Use as much milk or cream as needed for the consistency you prefer.


 Note: File Photo

Thursday, July 13, 2017

HOT ARTICHOKE SHRIMP DIP

1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) chopped green chilies, 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, chilies, 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
Note: This is a file photo.

Wednesday, July 12, 2017

CHEESY MASHED POTATOES

2 cups instant mashed potato flakes
1 jar (8-oz) pasteurized process cheese spread
1/3 cup sour cream
1/3 cup chopped chives

Prepare the potatoes according to the package directions, omitting milk. Heat the cheese spread according to the label directions; mix into the potatoes. Add the sour cream and chives; stir to blend well.

Yield: 4 to 6 servings

 Note: This is a file photo

Tuesday, July 11, 2017

MICROWAVE ZUCCHINI CASSEROLE

1 large tomato
6 large slices zucchini
1 celery stalk
1/2 stick oleo
2 large slices of yellow onion
1 large green bell pepper
salt to taste
pepper to taste

Into a bowl, cut all the vegetables into 1/2-inch pieces. Add salt and pepper as desired. Melt oleo in a casserole dish in the microwave. Stir the vegetables in and toss to coat well. Cover the dish. Cook in the microwave on high until vegetables are tender, about 8 to 10 minutes.

Yield: 4 servings

Note: File Photo

Monday, July 10, 2017

CRISPY RICE & GRANOLA TREATS

1 package (10-oz)regular marshmallows
1/4 cup butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled unsalted sunflower seeds

Line a 13 x 9-inch baking pan with foil leaving foil hanging over the short sides. Butter the foil and set aside.

In a large saucepan, combine the marshmallows and butter. Cook and stir the mixture until the marshmallows are melted. Stir in the granola, cereal, and sunflower seeds. Press mixture into the prepared pan. Cool. Remove foil lining with uncut bars from the pan. Cut into 24 bars.

Note: File Photo

Thursday, July 6, 2017

QUICK AND EASY PECAN CHICKEN BREASTS

4 (about 1 1/4 lb total) boneless, skinless chicken breasts
1/2 cup creamy Italian dressing
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
1/4 cup butter

Place chicken in a ziptop plastic bag and pour the dressing over the chicken. Marinate in the refrigerator from 1 hour to overnight. Drain and discard marinade.

In a shallow bowl or pie plate, combine the bread crumbs and chopped pecans. Dredge the chicken breasts through the crumb mixture pressing to coat well.

In a large skillet, over medium heat, melt the butter. Add chicken to skillet and cook 5 to 6 minutes on each side or until tender and cooked through.

Wednesday, July 5, 2017

BUTTER DIP BUTTERMILK BISCUITS

1 stick (1/2 cup) salted butter
2 1/2 cups all-purpose flour
1 1/2 tbsp. granulated sugar
1 1/2 tbsp. baking powder
1 3/4 cup buttermilk
 
 Preheat oven to 450F degrees.
In a microwave-safe bowl or in the baking dish that you’ll use for baking, if it’s microwave-safe, melt  butter in the microwave. Put melted butter in an 8×8 baking dish.
 
In a medium bowl, mix together the flour, sugar and baking powder; pour in buttermilk. Stir until a loose dough forms. Batter will be sticky.
 
Pour biscuit dough into baking dish (right on top of the melted butter.) Spread it out with the back of a spoon or a butter knife or use your hand. Dough may not be even but that's okay. Some of the butter will run over the top of the dough and that is okay, too.

Bake for about 20-25 minutes, rotating dish once during baking. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.
 
Slice and serve with butter!
 
 Note: Recipe modified from original Betty Crocker recipe. This is a file photo.