Tuesday, January 31, 2017

COOL WHIP FROSTING

My aunt shared this easy recipe with me via facebook.


Monday, January 30, 2017

CORNY CHOCOLATE CRUNCH

Being born and raised a Hoosier where a lot of popcorn is grown, I love a good popcorn snack. When I saw this recipe many years ago from a fellow Hoosier, this Indiana gal who has lived in five states just had to try it. It is good!

3 quarts popped popcorn
3 cups Corn Chex cereal
3 cups broken corn chips
1 pkg (11-oz) butterscotch chips
3/4 lb dark chocolate candy coating

Grease two large baking pans; set aside.

In a large heat-proof bowl, combine the popcorn, cereal and corn chips; set aside.

In a saucepan, over medium-low heat, met the butterscotch chips and candy coating together; stir until smooth. Pour the mixture over the popcorn mixture and toss to coat. Spread onto the two prepared pans.

When the crunch is cool enough to handle, break into pieces.

Note: File Photo

Saturday, January 28, 2017

COCONUT PECAN PRALINE COOKIES

2 cups coarsely chopped pecans
2 cups sweetened shredded coconut
1 1/2 cups granulated sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup unsalted butter
1 tsp vanilla extract
1/2 tsp salt

Line a couple of cookie sheets with waxed paper; set aside.

In a large saucepan over medium-high heat, stir together both sugars, milk, corn syrup and butter until melted and smooth. Bring to a boil; cook 3 minutes and remove from the heat. Stir in the vanilla extract and salt. Fold in the pecans and coconut until incorporated; continue stirring 3 to 4 minutes until the mixture begins to cool.

Once mixture has thickened, use a tablespoon to drop cookies onto the prepared cookie sheets.

Allow to completely cool and set before serving. May be placed in the refrigerator or freezer for a few minutes to aid in cooling, if necessary.

Note: File Photo

Personally, I think are more of a candy but since every recipe I have ever seen for them lists them as cookies, I will not buck the trend.

Friday, January 27, 2017

CHEESY CAULIFLOWER CASSEROLE

1 large (approximately 2 lb) head cauliflower, broken into florets
1/2 cup butter
1/3 cup all-purpose flour
3/4 tsp salt
1/4 tsp pepper
2 1/2 cups milk
1 cup frozen peas
1/2 cup fresh sliced mushrooms
1 1/2 cups shredded cheddar cheese, divided

Preheat oven to 350 degrees.
Grease a 2 1/2-quart baking dish; set aside.

Place cauliflower into a saucepan and add a small amount of water; cook until crisp tender; drain.

Meanwhile, in another saucepan, melt the butter; stir in the flour, salt and pepper until smooth. Gradually stir the milk into the mixture. Bring mixture to a boil and cook, stirring, until thickened - about 2 minutes. Remove pan from the heat.

Add the peas, mushrooms, drained cauliflower and 1 cup of the cheese to the thickened mixture. Stir gently to blend. Pour mixture into the prepared baking dish and sprinkle with the remaining 1/2 cup cheese.

Bake, covered, at 350 degrees for 15 minutes. Remove cover and continue baking for 10 minutes or until heated through and bubbly.

Yield: 8 servings



Thursday, January 26, 2017

VEGETABLE RICE SOUP WITH CURRY

1 pkg (16-oz) frozen vegetable medley
1 can vegetable broth
1/4 cup uncooked instant brown rice
2 tsp curry powder
1/2 tsp salt
1/2 tsp hot pepper sauce (more or less to suit your taste)
1 can (14-oz) unsweetened coconut milk
1 tbsp lime juice

In a large saucepan, combine the vegetables and broth; cover and bring to a boil over high heat.

Stir rice, curry powder, salt and hot sauce into the soup; reduce heat to medium-low; cover and simmer 8 minutes or until the rice is tender.

Stir the coconut milk into the soup and cook another 3 minutes or until heated through. Remove from the heat before stirring in the lime juice.

Yield: 4 servings

Tuesday, January 24, 2017

SAUSAGE HASH

1 lb bulk pork sausage
1 medium onion, chopped
1 medium carrots, grated
1 medium green bell pepper, chopped
3 cups diced potatoes
1/2 tsp salt
1/4 tsp pepper

In a large skillet over medium heat, brown the sausage with the onion. Drain, preserving 2 tablespoons of the drippings. Add the carrots, potatoes, bell pepper, and seasonings to the skillet. Reduce the heat to medium-low and cook, stirring frequently, about 20 minutes or until potatoes are lightly browned.

Yield: 4 servings

Note: File Photo

Thursday, January 19, 2017

COWBOY MEATLOAF AND POTATO CASSEROLE

  1. 1 lb lean ground beef
  2. 3/4 cup finely chopped onion
  3. 1/3 cup seasoned dry breadcrumbs
  4. 1/4 cup barbecue sauce
  5. 1 egg, lightly beaten
  6. 2 tsp chili powder
  7. 3/4 tsp salt
  8. 1 pkg Ore-Ida® Steam n’ Mash Cut Russet Potatoes
  9. 2/3 cup canned evaporated milk
  10. 1 tbsp butter
  11. 1 tbsp chopped fresh flat-leaf parsley
  12. 1 tsp garlic powder
  13. 1 cup cooked bacon crumbles
  14. 1/4 cup canned crispy fried onions
  15. 2/3 cup shredded Mexican-style cheese blend
  16. Preheat oven to 375°F. 
  17. Coat 9x9 baking dish with nonstick cooking spray. 
  18. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
  19. Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
  20. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
  21. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
  22. Note: Recipe and photo from Oreida


Wednesday, January 18, 2017

ORANGE CARROT STICKS

1 lb carrots, julienned
1 tbsp brown sugar
1 tsp cornstarch
1/4 cup orange juice
2 tbsp butter

Place carrots in a saucepan with enough water to cover them. Cover carrots and cook until tender.

In another saucepan, combine sugar and cornstarch; stir in orange juice until smooth. Bring mixture to a boil; cook, stirring for 2 minutes or until thickened and bubbly. Stir in the butter.

Drain carrots. Top the carrots with the orange mixture and toss to coat.

Yield: 4 servings.
Note: File Photo

Tuesday, January 17, 2017

PINEAPPLE AND MORE CHEESEBALL

2 bricks (8-oz each) cream cheese, softened
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 tsp seasoned salt
1 can (8-oz) crushed pineapple, drained
Chopped pecans for coating

Mix all ingredients together and shape into a ball. Press pecans all over surface. Cover and chill until serving time.

Serve with assorted crackers.






Monday, January 16, 2017

COPYCAT PANERA BREAD'S BROCCOLI CHEESE SOUP

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper


In a small saucepan, sauté onion in the 1 tablespoon of butter; set aside.

In a large saucepan, cook the 1/4 cup melted butter and flour, using a whisk, over medium heat for 3-5 minutes stirring constantly until smooth. Slowly add the half & half then the chicken stock. Simmer mixture for 20 minutes.

Add the broccoli, carrots and  cooked onions. Cook over low heat 20-25 minutes;
add salt and pepper. Can be puréed in a blender, if desired. Return to heat and add cheese. Stir in nutmeg before serving.


Yield: 4 servings
Note: File Photo


Friday, January 13, 2017

COPYCAT OLIVE GARDEN'S ZUPPA TOSCANA

1 lb hot Italian sausage, casings removed
3 garlic cloves, minced
1 large onion, chopped
Kosher salt
Freshly ground black pepper
6 cups low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped from stems and chopped
3/4 cup heavy cream
1/4 cup freshly grated Parmesan, for serving

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, about 5 to 7 minutes; drain off fat.

Add the garlic and onion; cook until golden, about 5 minutes. Season to taste with the salt and pepper.

Add the broth and potatoes with enough water to cover the potatoes. Cook until potatoes are tender, about 20-25 minutes.

Add kale, stir and let cook until the kale is tender and bright green, about 3 minutes. Stir in the cream.

To serve, ladle into serving bowls and garnish with the Parmesan.

Note: A friend shared this recipe with me. Evidently she got it from delish. She made it and said it was delish!


Thursday, January 12, 2017

GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.
Fold in green beans and heat through. Simmer, stirring gently occasionally.
Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.
Note: This recipe and photo were sent to me by a friend.

Monday, January 9, 2017

COPYCAT RECIPE FOR CRACKER BARREL MEATLOAF

2 eggs
2/3 cup milk
25 Ritz crackers, crushed
1/2 cup chopped onion
4-oz shredded sharp cheddar cheese
1 tsp salt
1/4 tsp pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 tsp mustard

Preheat oven to 350 degrees.

Beat eggs in a large mixing bowl; add the milk and crackers. Stir the onion and cheese into the mixture. Add the salt, pepper, and ground beef; mix together well. Shape into a loaf and place in baking pan.

Bake at 350 degrees for 45-60 minutes or until cooked through. After 30 minutes of baking, top the meatloaf with half of the following sauce:

In a small bowl, combine the ketchup, brown sugar, and mustard. Place half atop the meatloaf 30 minutes into baking time and bake an additional 10 minutes. Spread the remaining sauce over the top and return to oven to bake until cooked through, about 5 to 10 minutes.

Note: File Photo

Note: I am not sure how close this comes to Cracker Barrel meatloaf. I was given this recipe. It sounds good though so I will try it.

Sunday, January 8, 2017

TUSCAN VEGETABLE SOUP

2 tbsp olive or canola oil
1 tsp minced garlic
1 pkg (8-oz) sliced mushrooms
1/4 cup chopped onion
1 can (14.5-oz) Italian-style stewed tomatoes, do not drain
1 jar (7-oz) roasted red peppers
1 can (19-oz) cannellini beans
2 tsp dried basil
1 tbsp balsamic vinegar
salt and pepper to taste
Grated Parmesan cheese

Place oil and garlic in a large skillet over medium heat; add mushrooms and onion. Cook, stirring, 5 minutes.

Using a large spoon or a knife, cut up the tomatoes in the can into smaller pieces.

Rinse and drain the red peppers and cut into bite-size pieces.

Add the tomatoes, peppers and beans to the skillet; bring to a boil. Reduce the heat to medium-low, cover, and simmer 10 minutes.

Stir the basil and balsamic vinegar into the mixture; add salt and pepper to suit your taste.

To serve, ladle into bowls and sprinkle with the grated Parmesan.

Yield: 4 servings.




Saturday, January 7, 2017

DELICIOUSLY SINFUL POTATOES

1 bag frozen Ore-Ida O'Brien Potatoes
1 lb Velveeta cheese
1 cup mayonnaise
1 lb bacon
1/4 cup shredded cheddar or Mexican blend shredded cheese

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan or dish; set aside.

Fry bacon until crispy, drain on paper towels and crumble.

Cut cheese into cubes.

Mix the potatoes, cheese, mayonnaise, and crumbled bacon all together in a large bowl. Transfer mixture to the prepared baking pan. Sprinkle with shredded cheddar.

Bake at 350 degrees for 30 minutes or until bubbly and cheese is melted.


Friday, January 6, 2017

BUTTER OATMEAL COOKIES

1 cup (2 sticks) melted butter
2 cups light brown sugar
4 cups oatmeal
2 tbsp baking powder
1 tsp salt
2 tsp vanilla extract

Preheat oven to 325 degrees.

Mix all ingredients together well; press dough evenly into a jelly roll pan.

Bake at 325 degrees 20-25 minutes.

Remove from oven and quickly cut into desired shapes with cookie cutters or into squares or bars with a knife.

Dip in melted milk chocolate or white chocolate, if desired.



HONEY MUSTARD SALAD DRESSING

5 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tbsp olive oil mayonnaise
2 tbsp honey
1/2 tsp salt
1/2 tsp freshly ground black pepper

Put all ingredients in a blender container and mix well. Chill before serving.

Note: Any leftovers should be refrigerated in a jar with a tight fitting lid. Shake very well before using again. Run through the blender again, if necessary.

Note: File Photo


REFRESHING LIMEADE PUNCH

24-oz Sprite or 7UP
1 carton (8-oz) frozen limeade concentrate
1 pint lime sherbet + more for floating, if desired
2 cups crushed ice
1 lime, juiced

Combine half the Sprite or 7UP, the limeade, sherbet, and ice in a blender; pulse until blended and most of the ice is gone.

Transfer mixture to a punch bowl and add the remaining Sprite or 7UP and the fresh lime juice.

Float additional scoops of sherbet on the top, if desired.

Note: File Photo



Thursday, January 5, 2017

MUSHROOM BEEF STROGANOFF

2 tbsp butter
1 tbsp olive or canola oil
1 1/2 lbs sirloin steak, sliced thin
1 lb fresh mushrooms, sliced
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
2 cups sour cream
1 cup chopped green onions
1/2 tsp dried thyme
1/2 tsp dried marjoram
Hot cooked noodles or rice for 6 servings

Heat the butter and oil in a large skillet over medium-high heat. Add steak slices and brown on both sides; remove with a slotted spoon and keep warm.

Add the mushrooms to the skillet and saute until tender. Return steak to the pan with the mushrooms; add soup, sour cream, onions, thyme and marjoram. Heat the mixture gently, without boiling.

Serve stroganoff over the noodles or rice.

Yield: 6 servings

Note: File Photo

Wednesday, January 4, 2017

CHOCOLATE BAR CROISSANTS

1 tube (8-oz) refrigerated crescent rolls
1 tbsp butter, softened
2 plain (1.55-oz each) chocolate candy bars, broken into small pieces
1 egg, beaten
2 tbsp sliced almonds

Preheat oven to 375 degrees.
Grease a baking pan; set aside.

Unroll crescent roll dough and separate into triangles; brush with butter.

Arrange the candy pieces evenly over the triangles. Roll up starting with the wide end.

Place point side down on the prepared baking sheet; curve ends around slightly to shape. Brush with the egg and sprinkle with the almonds.

Bake at 375 degrees for 11 to 13 minutes or until golden brown.

Remove from pan to a wire rack to cool.

Yield: 8 servings

Note: File Photo

Monday, January 2, 2017

VEGETABLE COUSCOUS

2 medium carrots, diced
1/2 cup diced celery
1 medium onion, diced
1/4 cup julienned yellow bell pepper
1/4 cup julienned red bell pepper
2 tbsp olive or canola oil
1 medium zucchini, diced
4 tsp dried basil*
1/4 tsp garlic salt
1/8 tsp black pepper
Dash of hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth

Heat the oil in a large skillet; add carrots, celery, onion and bell peppers and saute around 5 minutes or until crisp tender. Add the zucchini, basil, salt, pepper and hot sauce; mix together well. Stir in couscous; add broth and bring to a boil. Cover and remove from the heat. Let stand 5 to 8 minutes.

Fluff with a fork before serving.

Yield: 4 servings
Per serving of about 1 1/4 cups: Approximately 270 calories, 8 g (1 sat) fat, 0 cholesterol, 513 mg sodium, 43 g carbs, 4 g fiber, 8 g protein

File Photo
Note: This recipe and photo from a 2001 Cooking Light magazine.

Sunday, January 1, 2017

SPIRAL VEGETABLE STICKS

3 medium carrots, cut into quarters lengthwise
12 fresh asparagus spears, trimmed
1 tube (11-oz) refrigerated bread sticks
1 egg white, beaten
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano

In a large skillet, bring 2-inches of water to a boil; add carrots and cook for 3 minutes. Add asparagus and cook another 2-3 minutes. Drain veggies and rinse with cold water; pat dry.

Heat oven to 375 degrees.
Spray a baking sheet with nonstick cooking spray.

Cut each piece of bread stick dough in half; roll each piece into a 7-inch rope. Wrap one rope around each vegetable.

Place the wrapped vegetables on the prepared baking sheet, tucking the end of the bread dough underneath the veggie stick to secure. Brush each with the egg white.

Combine the Parmesan cheese and oregano; sprinkle over the sticks.

Bake at 375 degrees for 12 to 14 minutes or until golden brown.

Yield: 12 servings of 2 sticks
Per serving: 97 calories, 2 g fat, 15 g carbs, 1 g fiber, 4 g protein
Diabetic Exchanges: 1 starch, 1 vegetable

Note: File Photo