Tuesday, February 27, 2018

COUSCOUS SALAD WITH CRANBERRIES

1 1/2 cups chicken broth
1/2 cup dried cranberries
1 tsp ground cinnamon
1/4 tsp ground cumin
1 cup uncooked couscous
1/3 cup canola oil
2 tbsp rice vinegar
1/2 cup sliced toasted almonds
1/3 cup sliced green onions
2 tbsp chopped fresh parsley
Red leaf lettuce leaves for serving

In a medium saucepan combine the chicken broth, cranberries, cinnamon, and cumin; bring to a boil.  Remove pan from the heat and stir in the couscous.  Cover and let stand 5 minutes.

Fluff couscous with a fork, leave cover off and allow to cool.

Whisk the oil and vinegar together and pour over the cooled couscous.  Add the almonds, green onions, and parsley; toss well.

To serve: Serve at room temperature on individual salad plates over red lettuce leaves.

Yield: 6 servings

Note: File Photo

Monday, February 26, 2018

ROSEMARY BISCUITS

This biscuits are not as quick as the pre-made ones but oh so much better!

3 cups self-rising flour
1/4 cup sugar
1/2 tsp salt
1/2 cup shortening, chilled
1 cup buttermilk
1/2 cup whipping cream
1 1/2 tbsp chopped rosemary

Preheat oven to 450 degrees.
Set out a baking sheet or sheets to hold 20 biscuits.

In a large bowl, combine the flour, sugar, and salt together well. Cut the shortening into the mixture until it resembles coarse meal.  Add the buttermilk, whipping cream, and rosemary; stir with a fork until moistened.

Turn dough out on a floured surface and knead 3 or 4 times.  Roll dough to a 1-inch thickness, cut with a floured  2-inch biscuit cutter or glass.  Place the biscuits on an ungreased baking sheet.

Bake at 450 degrees for 10 minutes or until lightly browned.

Note:  These biscuits are great for making sausage sandwiches.

 Note: File Photo

Wednesday, February 21, 2018

TRI-COLOR ROTINI SALAD

1 pkg (8-oz) tri-color rotini pasta, cooked according to pkg directions, drained
1 cup Grated Parmesan cheese
1 small bottle (8-oz) your favorite Italian salad dressing
1/2 cup chopped red bell pepper
1/2 cup diced red onion
2 cups broccoli flowerets
1/2 cup ripe olives

Mix all the ingredients together until well blended.  Chill until serving time.

Yield: 8 cups

 I do not have a picture of this salad but this is the pasta I use.

Tuesday, February 20, 2018

Cheddar and Green Onion Muffins

This is a recipe I got a few years ago from a Southern Living book. The photo is a file photo from novice-baker, if I remember correctly.

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
1 cup shredded extra-sharp Cheddar cheese
1/3 cup finely chopped green onions
1 large egg, lightly beaten
1 cup milk
1/3 cup butter, melted

Preheat oven to 375 degrees.
Lightly grease 12 muffin cups; set aside.

In a large bowl, combine the flour, baking powder, salt, garlic powder, and red pepper; stir well.  Stir in the cheese and the green onions.  Make a well in the center of the mixture.

Whisk together the egg, milk, and butter; pour into the well of the flour mixture.  Stir just until all the flour mixture is moistened.  spoon into the prepared muffin tins, filling 3/4s full.

Bake muffins at 375 degrees for 22 minutes or until a wooden toothpick inserted in the centers comes out clean.  Immediately remove from the pans.  Serve while warm.

Yield: 12 muffins

Monday, February 19, 2018

CONEY SAUCE

This recipe goes together quickly but does simmer for an hour. I got this from a page called Favorite Recipes. The picture was with the recipe.


1 1/4 lbs hamburger
1 large onion
1/2 cup sugar
1/2 cup chili powder
1/2 cup ketchup
1 1/2 cup water

Chop Onion
Mix Hamburger & Onion in skillet
Brown Hamburger & Onion until Hamburger is done.
Drain.
Put mixture back in skillet and add remaining ingredients.
Simmer 1 hour, stirring occasionally.
Serve on Hot Dogs.
Can be frozen until ready to use

Sunday, February 18, 2018

EASY LOW-FAT APPLE-SPICE SNACK CAKE

This cake goes together in 10 minutes but it has to bake 45 minutes.

1 1/4 cups unsweetened chunky applesauce
1 cup light (mild) molasses
1/4 cup canola oil
1 large egg
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/3 tsp salt

Preheat oven to 325 degrees.
Grease and flour a 9 x 9-inch baking pan; set aside.

In a large bowl, using a large spoon, mix applesauce, molasses, oil, and egg until blended.  Stir in the flours, baking soda, ginger, cinnamon, cloves, and salt until batter is evenly mixed.

Pour the batter into the prepared baking pan and bake at 325 degrees for 45 minutes or until the center of the cake springs back when lightly touched with a couple of fingers. 

Allow cake to cool in the pan on a wire rack.



Top each piece with a little whipped cream when serving, if desired. Good without it, too.

Yield: 12 servings
 File Photo

Friday, February 16, 2018

HOT CHOCOLATE MIX

1 can (8-oz) cocoa (I use Hershey's)
2 lb powdered sugar
8 cups non-fat evaporated powdered milk
1 container (18-oz) non-dairy powdered creamer

In a large bowl combine all the above ingredients.  Store in an airtight container or put in pretty jars for gifting.  To serve put desired amount (usually about 3 tbsp per cup) into a cup and add boiling water; stir until dissolved and add miniature marshmallows, if desired.

Note: File Photo

Thursday, February 15, 2018

MUSHROOM RISOTTO

2 tbsp canola or olive oil
1 cup chopped fresh mushrooms
1/3 cup chopped onion
1 cup brown rice
2 cups water
3-oz Shredded Parmesan cheese
1/4 cup half and half cream

Heat oil in a large skillet over medium-high heat.  Add the mushrooms and onion and cook until tender.  Stir in the rice and water; bring to a boil, cover, lower heat and simmer 20 minutes or until the rice is tender.  Stir in 1/2 cup of the Parmesan cheese and the half and half cream.

Serve with the remaining cheese.

Yield: 4 to 6 servings

 Note: File Photo

Wednesday, February 14, 2018

WISHING EVERYONE A HAPPY VALENTINE'S DAY


CREAM CHEESE PEAR AND ALMOND TORTE

Note: This recipe is listed on this quick and easy blog because it only takes a small amount of your time.  It does, however, need to be chilled for around 3 hours.

1/2 cup butter, softened
1 cup granulated sugar*
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 brick (8-oz) cream cheese, softened
1 egg
1/2 tsp vanilla
1/2 tsp ground cinnamon
4 large fresh pears, peeled and sliced
1/4 cup sliced plain almonds

Preheat oven to 425 degrees.

Beat the butter and 1/3 cup of the sugar in a small bowl with mixer until light and fluffy.  Add both of the flours and mix well.  Press this mixture onto the bottom and an inch up the sides of a 9-inch springform pan.

Beat the cream cheese and 1/3 cup of the remaining sugar in the same bowl, using an electric mixer, until well blended.  Add the egg and vanilla; mix well.  Spread this mixture over the bottom of the crust. 

Mix the last 1/3 of the sugar with the cinnamon.

Place the sliced pears in a large bowl and toss with the sugar/cinnamon mixture to coat the pears. Arrange the pear slices over the cream cheese filling mixture and sprinkle with the almonds.

Bake torte at 425 degrees for 10 minutes.  Reduce the heat to 375 degrees and bake another 25 minutes or until the center is set.  Allow to cool completely then run a thin knife around the sides of the torte to loosen from pan.  Remove the sides.

Refrigerate the torte for at least 3 hours before serving.

To serve, slice into 12 equal wedges.

Note: File Photo

Monday, February 12, 2018

ALMOND CHICKEN CASSEROLE

1 cup diced cooked chicken
1/2 cup mayonnaise
1 can low-sodium cream of chicken soup
1 hardboiled egg, chopped
1 cup chopped celery
1/2 cup toasted slivered almonds
1 tsp minced onion
1/2 cup crushed potato chips

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish; set aside.

In a large bowl combine the chicken, mayonnaise, and soup until well blended.  Stir in the egg, celery, almonds, and onion.  When well blended, transfer to the prepared baking dish.  Sprinkle the crushed potato chips over the top.

Bake at 350 degrees for 20 minutes or until lightly browned and bubbly.

Yield: 4 to 6 servings

Sunday, February 11, 2018

BAKED HASH AND EGGS

2 cans (15-oz each) corned beef or roast beef hash
4 to 6 eggs
salt to taste
pepper to taste
1 tablespoon cream or milk per egg
1 tbsp butter, cut into pieces

Preheat oven to 350 degrees.
Spray a 1 1/2-quart oval or oblong casserole dish with nonstick cooking spray.

Spread the hash over the bottom of the prepared baking dish and bake at 350 degrees for 15 minutes.  Remove from oven but do not turn off oven.  Using the bottom of a custard cup, made a hollow in the hash for each egg.

Dot the hash with the butter. Break an egg into each of the hollowed out spots.  Season eggs with salt and pepper to taste.  Cover each egg with a tablespoon of the cream or milk.  Return to the oven and bake another 20 minutes or until the eggs are set.

To serve cut the hash around the eggs and using a spatula lift to serving plates.


Yield: 4 to 6 servings

Note: File Photo

Saturday, February 10, 2018

PAPRIKA CHICKEN

2 tbsp olive or canola oil
1 large yellow onion, chopped
6 (1 1/2 to 2 lbs total) boneless, skinless chicken breasts
1 yellow bell pepper, chopped
2 tomatoes, chopped
1 tsp hot Hungarian paprika*
1 tsp paprika*
2 tsp cornstarch
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup sour cream (I suggest reduced-fat for health reasons)
Hot buttered noodles, optional

Heat the oil in a large skillet over medium-high heat.  Add the onion to the skillet and cook until softened.  Add the chicken to the skillet; cover and cook 5 minutes.  Stir in the bell pepper, tomatoes, Hungarian paprika, and the parika.  Reduce heat to low and simmer 20 minutes.

In a small bowl stir the cornstarch, salt, and pepper together.  Blend together with the sour cream; add to the skillet and cook 5 minutes, uncovered to allow the sauce to thicken.

Serve with the hot buttered noodles, if desired.

Note: File photo for reference only.

EASY FROSTED PUMPKIN-ORANGE COOKIES

1 box yellow cake mix
1/2 cup quick oats
2 1/4 tsp pumpkin pie spice
1 large egg
1 can (15-oz) can pumpkin
2 tbsp coconut oil
3 cups powdered sugar
1 tsp grated orange peel
3 to 4 tbsp orange juice


 Preheat oven to 350 degrees.
In a large mixing bowl, combine cake mix, oats and pumpkin pie spice.
In another bowl, beat egg, pumpkin and oil; stir into cake mix mixture just until moistened. Drop by 2 tablespoonfuls onto baking sheets sprayed with cooking spray; use back of spoon to flatten.
Bake at 350 18-20 minutes until edges are golden brown. Remove to wire racks to cool completely before frosting.

To make frosting: Combine powdered sugar, orange peel and orange juice to reach desired spreading consistency.

Yield: 2 1/2 to 3 dozen cookies.

 Note: File Photo

Friday, February 9, 2018

ITALIAN-FLAVORED POTATO SALAD

This is a great light potato salad that does not use mayonnaise.

5 to 6 medium new red potatoes, cooked, cut into bite-size pieces
2 cloves of garlic, minced
1/2 cup coarsely chopped red pepper
3 to 4 plum Roma tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5 3/4-oz) pimento stuffed olives, drained and sliced
1 tsp dried oregano
1 tsp salt
1/4 tsp freshly ground black pepper
Lettuce leaves to line bowl, optional

In a large bowl combine the potatoes, garlic, red pepper, tomatoes, olive oil, basil leaves, olives, oregano, salt, and pepper; toss to coat well.  Cover bowl and refrigerate until serving time.

Serve the salad in a large lettuce-lined bowl, if desired.  Or serve on individual lettuce-lined plates, if desired.

 Note: File Photo

Thursday, February 8, 2018

PAN-FRIED PARMESAN FISH FILLETS

2 to 2 1/4 lb firm fresh fish fillets (cod, sunfish, etc)
1 egg, beaten
1/2 cup milk
1 cup butter-flavored cracker crumbs
1/2 cup grated Parmesan cheese
Canola or Peanut oil for frying

Combine the milk and egg in a medium-size mixing bowl.

In a pie plate, combine the cracker crumbs and the Parmesan cheese.

Heat the oil in a 12-inch skillet over medium heat.

Dip the fish fillets first in the milk/egg mixture then in the crumb mixture to coat completely with a thin coating.

Add the fish to the hot oil and fry for 4 to 6 minutes (per 2 to 3-oz fillet) or until golden brown, turning once to cook both sides.  Remove from the skillet and drain on a double thickness of paper towels before serving.

Yield: Approximately 6 servings

Note: File Photo

Wednesday, February 7, 2018

OLD FASHION HEARTY MUSHROOM BURGERS

1 lb extra lean ground beef

1/2 cup fresh bread crumbs
1/2 cup fresh mushrooms, chopped
Dash of garlic powder
2 tsp Worcestershire sauce
Salt and pepper to taste
1 small onion, chopped

Combine all ingredients and mix well. Shape into 4 patties. Grill or fry until meat reaches desired doneness. Serve on a bun with your favorite condiments.
Note: File Photo

GERMAN CHOCOLATE CARAMEL SQUARES

1 box German chocolate cake mix
1 can (5-oz) evaporated milk
1 bag (14-oz) vanilla caramels
1 cup chopped pecans
1/2 cup butter, softened
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Set aside two tablespoons of the evaporated milk; pour the remaining into a medium saucepan along with the caramels.  Cook the mixture over low heat while stirring constantly until the caramels melt.  Stir to blend well and set aside.

In a large mixing bowl, combine the cake mix, pecans, butter, and the other two tablespoons of the evaporated milk; mix together well.  Press half the mixture onto the bottom of an ungreased 9 x 13-inch baking pan.  Bake at 350 degrees for 8 minutes.

Remove from oven and sprinkle the chocolate chips over the hot crust.  Gently spread the caramel mixture over all.  Crumble the remaining cake mix mixture over the caramel.  Return to the 350 degree oven and bake an additional 15 to 18 minutes until the filling is set.

Remove from oven and set pan on a wire rack to cool.  Allow to cool completely before cutting into squares.

Yield: 36 squares
 Note: File Photo

Monday, February 5, 2018

SAUSAGE WELLINGTON PACKETS

1 lb bulk sausage
1 pkg (8-oz) cream cheese, softened
1 pkg (8-oz) refrigerated crescent rolls OR puff pastry cut into 3 or 4-inch squares
1 tbsp poppy seeds, optional
1 egg white, slightly beaten
1 pkg dry onion soup mix

Preheat oven to 350 degrees.

Brown sausage and drain well. Add cream cheese to drained sausage and blend until creamy. Add the onions soup mix.

Unroll crescent rolls into 1 long rectangle. Using damp fingers, press seams to seal. OR cut puff pastry, if using instead of rolls.

If using crescent rolls, spread sausage-cheese mixture lengthwise down the center of the pastry. Fold over sides to make a log.

If using puff pastry, place mixture in center of each square and pull edges to center to twist and seal.

Brush top with egg white  and sprinkle with poppy seeds, if using.

Bake at 350 degrees 20-30 minutes or until crust is golden brown.

These appetizers are best served warm.

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

Saturday, February 3, 2018

CHICKEN BITES AND MUSHROOMS with BROWN RICE

1 lb boneless skinless ckicken breasts, cut into bite-size pieces
1 tbsp olive or canola oil
2 garlic cloves, minced
1 1/2 tsp ground ginger
2 cups sliced fresh mushrooms
4 green onions, thinly sliced
1/4 to 12 tsp red pepper flakes (depending on how much heat you like)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 tbsp soy sauce
1 tbsp rice vinegar
1/2 cup chopped cilantro
3 cups cooked brown minute rice

Heat the oil in a medium skillet over medium high heat.  Lower heat to medium and cook garlic less than a minute.  Add the mushrooms, green onions, ginger, red pepper flakes, and half the salt and half the pepper; cook about 3 minutes, stirring often.  Add the chicken and sprinkle the remaining halves of the salt and pepper.  Cook chicken, while stirring, for 4 to 5 minutes until cooked through.

Stir the soy sauce, vinegar, and cilantro into the chicken mixture.  Cook for a couple of minutes.  Serve with the brown rice.

 File Photo for Reference Only