Tuesday, May 30, 2017

FROZEN CREAMY STRAWBERRY MINI PIES

Note: This is a quick and easy recipe. It does, however, need to freeze for about 4 hours.


8-oz pkg cream cheese, softened
1 cup cold milk
1 pkg (3.4-oz) vanilla flavor instant pudding mix
1 1/2 cups thawed frozen whipped topping
20 vanilla wafer cookies, coarsely broken into pieces
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

Beat cream cheese until creamy in a large mixing bowl using an electric mixer. Gradually beat in the milk. Add the dry pudding mix and beat 2 minutes. Stir in the whipped topping, vanilla wafers, and strawberries. Swirl in the ice cream topping.

Spoon filling mixture into 12 paper-lined muffin tins. Freeze 4 hours. Remove paper liners before serving.

This is a file photo

Saturday, May 27, 2017

PINK LEMONADE PIE

  • 1 (8-ounce) package cream cheese, softened
  • 1 (6-ounce) container frozen pink lemonade concentrate, thawed
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 4 drops red food color (optional)
  • 1 (9-inch) prepared shortbread pie crust

  1. In a medium bowl, beat cream cheese until smooth. Add lemonade concentrate and beat until well combined. Stir in whipped topping and food color, if desired. 

  2. Spoon into pie crust and freeze 20 minutes (see Note). Serve, or cover and chill until ready to serve
Note
What happens if you leave the pie in the freezer for longer than 20 minutes? It's okay, Pink Lemonade Pie tastes great frozen, too. Just before serving, garnish with dollops of whipped cream and lemon slices.

Note: This recipe and photo are both from Mr. Food.

RICE WITH BLACK-EYED PEAS AND CORN

2 cups water

1 cup white rice
1 cup cooked black-eyed peas (1 can, drained will work)
1 cup cooked corn (1 can whole kernel, drained will work)
1/2 cup chopped fresh cilantro leaves
Whole fresh cilantro leaves, and tomato as garnish, if desired

In a medium saucepan, heat the water to boiling; add rice. Reduce heat to low and add the black-eyed peas, corn, and cilantro leaves. Continue to simmer for 15 to 20 minutes until the water is absorbed and rice is tender.
Note: This is just a file photo.

Friday, May 26, 2017

FROZEN CHEESECAKE DESSERT

This recipe is very quick to make. It does, however, need to freeze for 2 hours before serving.


3/4 cup graham cracker crumbs
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite)

Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.

In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.


Thursday, May 25, 2017

BOWTIE PASTA SALAD

8-oz pkg bowtie pasta

1 cup your favorite Italian Salad Dressing
2 tbsp Salad Supreme Seasoning
1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup diced bell pepper
1 cup cherry tomato halves
1/2 cup chopped red onion
3/4 cup Salad Toppins, divided

Cook pasta according to package directions. Rinse under cold water; drain well. Place pasta in a large bowl. Add the salad dressing, Salad Supreme Seasoning, broccoli florets, carrots, bell pepper, tomatoes, and red onion and 1/2 cup of the Salad Toppins to the pasta. Toss gently, cover, and refrigerate until serving time. Before serving, toss lightly and add the remaining 1/4 cup Salad Toppings.

Note: File Photo of a similar recipe.


Tuesday, May 23, 2017

MAPLE-DIJON GRAVY

2 tbsp butter

1/2 cup chopped onion
2 tbsp flour
1/4 tsp seasoned salt
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper
1 cup low-fat chicken broth
1/4 cup pure maple syrup
1 tbsp Dijon mustard

In a medium saucepan, melt the butter over medium heat and cook onion, stirring constantly, until tender. Stir in the flour, seasoned salt and garlic salt and cook stirring for 1 minute. Using a wire whisk, stir in 1/2 of the chicken broth until thickened. Stir in the remaining ingredients and bring to a boil over high heat. Reduce heat and simmer approximately 2 minutes or until thickened. Garnish with the black pepper.


Monday, May 22, 2017

LAZY DAY COBBLER

2 stick butter

2 cups flour
1 1/2 cups sugar
1 1/2 cups milk
2 tsp baking powder
2-quarts sweetened fruit

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan or dish. Mix together the flour, sugar, baking powder and milk. Pour mixture over the butter. Spoon the fruit over the batter. Bake about 35 minutes or until browned.

Delicious served slightly warm with ice cream or whipped cream!

Note: File Photo

Sunday, May 21, 2017

TEXAS ARMADILLO EGGS (CRAB-STUFFED JALAPENO PEPPERS)

2 TO 3 cans crab meat

2 cans jalapeno peppers (about 17 peppers)
1/3 cup finely chopped onion
1/3 cup chopped mushrooms
1 tbsp garlic (from a jar)
salt to taste
pepper to taste
1 tbsp margarine
3 eggs, beaten
1/4 cup milk
cracker meal for breading

Saute onion, mushrooms, garlic, salt and pepper in margarine. Add the drained crabmeat and mix well. Slice jalapenos lengthwise and remove the seeds (very important to remove seeds). Slice down one side only! Generously stuff the jalapenos with the crab meat mixture.

In a small bowl, combine the eggs and milk. Dip the stuffed jalapenos into the egg mixture then roll in the cracker meal. Repeat the process so each pepper is dipped and rolled twice. Drop into a preheated deep-fryer of oil and cook until golden brown, about 2 to 3 minutes. Remove from oil and drain on paper toweling.

Note: File Photo

Saturday, May 20, 2017

SUNNY BROCCOLI SALAD

1 cup mayonnaise

1 small onion, chopped
1/2 cup golden raisins
1/4 to 1/3 cup sugar, depending on your taste
2 tbsp white vinegar
7 cups chopped fresh broccoli
1/2 cup sunflower seeds
8 slices bacon, cooked, drained, crumbled

In a large bowl, mix the mayonnaise, onion, raisins, sugar, and vinegar together. Add the broccoli and mix well to coat. Refrigerate until serving time. Before serving add the sunflower seeds and bacon; toss.

Yield: 12 to 16 servings

Note: This is just a file photo of a very similar salad.

Friday, May 19, 2017

EASY COTTAGE CHEESE PEAR SALAD

Years ago when I worked in New York City I was in a group from Texas that met one evening a week to share dinner. My NYC apartment had a kitchen smaller that most people's bathrooms so preparing food was a challenge. One evening after a long day at work at stopped at the market on the way home. I grabbed a can of pear halves, some leafy lettuce and a carton of cottage cheese. I made the following and it was such a hit it became something I was expected to bring.

Wash lettuce leaves and pat dry with a paper towel.
Drain pears.
Place each pear half, cut side up, on a lettuce leaf. Scoop some cottage cheese into the center of each pear.
Sprinkle lightly with a touch of ground cinnamon. Easy and tasty.

Note: File Photo - it is so easy to turn these canned pears into a simple salad.

Thursday, May 18, 2017

BAKED FISH PARMESAN

1 1/2 lb white fish (tilapia is a good choice)

3/4 cup dry bread crumbs
3 tbsp Parmesan cheese
2 tbsp parsley
1/2 tsp paprika
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp basil
1/2 cup melted butter or margarine

Spray baking pan with nonstick cooking spray. Combine the bread crumbs, cheese, parsley, paprika, pepper, oregano, and basil together in a shallow bowl or pie pan. Coat fish pieces with the melted butter. Coat tops evenly with the breadcrumbs mixture. Bake at 375 degrees for 20 to 25 minutes until fish flakes.

Note: File Photo



Wednesday, May 17, 2017

HOMEMADE ROQUEFORT SALAD DRESSING

1 cup mayonnaise

1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese

Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.

Note: File Photo

Tuesday, May 16, 2017

HEALTHY BLUEBERRY BREAKFAST SMOOTHIE

1 cup low-fat soy milk

3/4 cup plain yogurt
2 tbsp walnuts
2 tbsp flaxseed meal
1/2 cup blueberries

Pour soy milk, yogurt, walnuts, flaxseed meal and blueberries (or your favorite berries) into blender container. Blend until smooth. Sprinkle with some ground cinnamon, sugar, or sugar substitute, if desired.

Servings: 1
Note: File Photo

Monday, May 15, 2017

HAM AND PROVOLONE HOAGIE

1 lb ham slices

6 romaine lettuce leaves
2 tomatoes, sliced
1 red onion, thinly sliced
12 slices dill pickle
1 cup olive oil
1/3 cup balsamic vinegar
6 slices Provolone cheese
6 hoagie buns, sliced horizontally

In a small bowl, whisk together the olive oil and balsamic vinegar. Place the hoagie bun bottom halves on cutting board or flat surface. On top of the bun bottoms layer in the following order; lettuce leaves, ham, red onions, pickle, and tomato. Sprinkle the oil and vinegar mixture over the sandwich and top with Provolone cheese slices. Place bun tops over the cheese and wrap sandwiches, individually, tightly in foil. Refrigerate 10 minutes or up to 4 hours. Slice each sandwich in half before serving.

Note: This is a file photo, not this exact recipe.

Sunday, May 14, 2017

EASY BEEF STROGANOFF

1 lb ground beef

2 cans cream of onion or cream of celery soup
1 cup sour cream
1/2 tsp paprika
dash of fresh ground black pepper
Hot cooked noodles or rice

Brown ground beef in a large skillet; drain well. Return meat to skillet and add the soup, sour cream, paprika, and pepper. Mix together well. Bring mixture to a boil over medium-high heat. Lower temperature and allow to simmer for 5 to 6 minutes. Serve over hot buttered noodles or rice.


Saturday, May 13, 2017

MOTHER'S DAY

To all the mother's who follow this blog...

ARKANSAS CHEESE COOKIES

These cookies are quick to stir together and only bake 15 minutes. However, the dough does need to be refrigerated overnight, making this a great make "ahead" recipe.


1/2 lb butter
1 pkg (8-oz) cream cheese
1 cup sugar
1/2 tsp vanilla
2 cups flour
3/4 cup chopped nuts

Cream together the butter, cream cheese, and sugar. Stir in the flour, nuts, and vanilla. Roll dough in a damp cloth and refrigerate overnight. Slice thin and bake 15 minutes.

Note: File Photo

Friday, May 12, 2017

HOMEMADE POPPY-SEED DRESSING

3/4 cup granulated sugar

1 tsp dry mustard
1 tsp salt, or less is okay for salt restricted diets
1/3 cup white vinegar
4 1/2 tsp onion juice
1 cup extra virgin olive oil
4 1/2 tsp poppy seeds

Combine the sugar, mustard, salt and vinegar. Stir in the onion juice. Slowly add the olive oil, beating constantly until dressing is thick. Add poppy seeds and beat for a few minutes. Store in the refrigerator door. If dressing separates, pour off the clear mixture and slowly beat it; return beaten clear mixture to the poppy seed mixture.

Yield: 2 cups

Note: File Photo

Thursday, May 11, 2017

TUNA SALAD PITA POCKETS

2 pita breads, cut in half

3 cans (5-oz each) chunk light tuna, drained and flaked
1 tbsp minced onion
1/4 cup shredded carrot
1 tsp finely grated lemon zest, optional
mayonnaise
4 lettuce leaves

In a small mixing bowl, combine the tuna, onion, carrot and lemon zest; stir with a fork to blend. Add enough mayonnaise to make mixture of the texture to suit your taste. Line each half of a pita pocket with a lettuce leaf. Divide the tuna salad into 4 parts and use to stuff the lettuce lined pita pockets.

Note: This is a file photo.

Monday, May 8, 2017

EASY BEEF AND TATER BAKE

1 lb lean ground beef

1 tbsp instant minced onion
1/2 tsp salt
1/8 tsp pepper
1 pkg. (1 lb) frozen shredded potato nuggets
1 can (10 3/4-oz)condensed cheddar cheese soup
1 can (10 1/2-oz)condensed cream of mushroom soup

Crumble the ground beef into 2-quart casserole. Place in the microwave and cook 5 minutes, stirring after 3 minutes. Drain off fat. Sprinkle the onion, salt, and pepper over beef. Add the potato nuggets. Mix soups together and spoon over the potatoes. Cover. Return to the microwave and cook 14 to 16 minutes. If your microwave does not have a turntable, turn the dish 1/2 way around after 7 minutes.

4 to 6 servings.
Note: File Photo

Sunday, May 7, 2017

SAUSAGE-CHEESE BALLS

3 cups biscuit baking mix

1 lb bulk sausage
1 cup American cheese, shredded
1 cup Cheddar cheese, shredded

Preheat oven to 400 degrees.

In a large bowl, crumble the sausage. Add the biscuit mix and cheeses; mix together well. Shape into 1-inch balls. Place on a baking sheet and bake in a 400 degree oven for 15 minutes.

Thursday, May 4, 2017

APPLE SPICE SNACK CAKE WITH CARAMEL SAUCE

1/2 cup butter, softened

1 cup sugar
1 egg
2 cups chopped, peeled apples
1 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup chopped pecans or walnuts

CARAMEL SAUCE:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter
1/2 cup whipping cream

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan; set aside.

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Beat in the egg. Add apples and mix well.

In a small bowl, combine the flour, baking soda, cinnamon and salt together. Add to the apple mixture and mix well. Fold in the pecans. Pour the batter into the prepared baking pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares to serve with the caramel sauce.

To make the sauce while the cake is baking: In a saucepan, over medium heat, combine the sugar, brown sugar, butter and whipping cream. Bring to a boil and boil, stirring constantly, for 2 minutes. Pour sauce over cake before serving.

Note: File Photo

Wednesday, May 3, 2017

ORANGE SUGARED PECAN HALVES

1 1/2 cups sugar

1/2 cup orange juice
2 tbsp butter
2 tbsp light corn syrup
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 cups pecan halves

In a 2-quart saucepan, combine sugar, orange juice, butter, corn syrup, cinnamon and cloves. Cook the mixture over medium heat, stirring constantly, to 240 degrees on a candy thermometer. Stir in the pecans. Pour onto a greased baking sheet that has sides; spread to a thin layer. Allow to cool completely then break into separate nuts.

Note: File Photo

Tuesday, May 2, 2017

FIESTA ARTICHOKE DIP

1 pkg (1-oz) taco seasoning mix

1 cup mayonnaise
8-oz cream cheese, softened
2 cans (14-oz each) artichoke hearts, drained
1 cup shredded Monterey Jack cheese
1/2 cup sliced green onions

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray.

In a medium bowl, combine the taco seasoning mix with the mayonnaise and cream cheese. Add the artichoke hearts, half of the green onions and the cheese; mix well. Spoon the artichoke mixture into the prepared baking dish. Bake at 350 degrees for 25 minutes or until heated through. Garnish with the remaining green onions. Serve with tortilla chips.
Note: File Photo