EASY SPINACH-PARMESAN DIP

1 pkg (10-oz) frozen chopped spinach, thawed and well drained
1 cup mayonnaise style salad dressing
1 cup sour cream
1/2 cup grated Parmesan cheese
1 can (8-oz) water chestnuts, drained & chopped
1/8 tsp ground red pepper

In a medium bowl, blend the salad dressing and sour cream together. Stir in the Parmesan cheese and red pepper. Add the spinach and water chestnuts, stir to blend well. Cover and chill. Serve with assorted crackers and/or fresh vegetables.

Yield: 4 cups

 Note: File Photo

BITE-SIZE CARAMEL APPLES.

1 bag (11 oz.) KRAFT Caramel Bits
2 Tbsp. water

Make apple rounds with melon baller.

INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside.
PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.

DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.

 I got this recipe and photo from the internet a few years ago.

QUICK PIZZA CASSEROLE

6 oz fettucine, broken up
1 pkg (3 1/2-oz) sliced pepperoni
1 jar (15 1/2-oz) pizza sauce
1 1/2 cups shredded mozzarella cheese
1 can (4-oz) sliced mushrooms, drained
1 can (2.25 oz) can sliced pitted ripe olives, drained
1 tbsp grated Parmesan cheese

Bring 8 cups of hot water to boiling. Add the fettucine, boil gently for 8 to 10 minutes until tender. Drain; return to the pan. Cut the pepperoni slices in half and add to the fettucine. Stir in the pizza sauce, 3/4 cup of the mozzarella cheese, mushrooms, olives, and the Parmesan cheese. Transfer the mixture to a baking dish that has been sprayed with nonstick cooking spray. Sprinkle the remaining mozzarella cheese over the top. Bake in a 400 degree oven about 15 minutes or until heated through.

File photo for reference only.

MARY'S BANANA MUFFINS

1 egg
1 cup mashed bananas
2 cup biscuit baking mix
1/4 cup sugar
2 tbsp milk
2 tbsp canola oil

Preheat oven to 400 degrees. Grease the bottoms only of 12 muffin cups.

Beat the egg slightly; stir in the bananas, baking mix, sugar, milk, and oil just until moistened. Evenly divide the batter among the 12 muffin cups. Bake at 400 degrees for 15 to 17 minutes.

Note: File Photo

LINGUINE PASTA CARBONARA

8 oz linguine
4 eggs, beaten
1/4 cup butter, melted
1/4 cup milk
3/4 cup grated Parmesan cheese
4 slices bacon, fried crisp and crumbled
1/4 cup chopped parsley

Cook linguine as directed on the package. Drain but do not rinse; return to the pan. Whisk together the eggs, butter, and milk; toss with the linguine. Add the remaining ingredients and heat thoroughly, stirring occasionally. Serve sprinkled with additional cheese, if desired.

Yield: 4 to 6 servings.

 Note: File Photo

PORK CHOP WITH CURRIED ORANGE SAUCE

4 (1 lb total) boneless center-cut loin pork chops
3/4 tsp curry powder, divided
1/4 tsp paprika
1/4 tsp salt
1/3 cup orange marmalade
1 1/2 tsp prepared horseradish
1 1/2 tsp balsamic vinegar
1/8 tsp crushed red pepper
nonstick cooking oil spray

In a small bowl, combine the paprika, salt, and 1/4 teaspoon of the curry powder. Sprinkle the mixture over the pork chops.

In another small bowl, combine the remaining curry powder, orange marmalade, horseradish, vinegar, and red pepper.

Heat a skillet that is coated with nonstick cooking spray over medium-high heat. Add the pork to the skillet and cook three to five minutes on each side or until the pork loses its pink color. Remove from pan and set aside to keep warm.

Add the marmalade mixture to the pan and cook for a few seconds while scraping pan to loosen the browned bits. Spoon sauce over the pork chops.

 Note: File Photo

MICROWAVE CHEESY SALSA DIP

1 lb Velveeta-style cheese, cubed
1 jar (8-oz) your favorite salsa
2 tbsp chopped cilantro

In a microwave-safe bowl, put the cubed cheese product and salsa. Microwave on high for about 5 minutes or until thoroughly heated and cheese is melted. Stir after 2 1/2 to 3 minutes. Add the cilantro; stir in to mix well. Serve dip with tortillas and/or corn chips and/or fresh veggies.

Note: File Photo

Quick and Easy Noodles Romanoff

8-oz pkg egg noodles
1 cup sour cream
1/2 cup Grated Parmesan Cheese

Cook the noodles according to package directions. Drain noodles well and return to the pan. Add the sour cream and Parmesan cheese. Toss noodles lightly to coat with the sour cream and cheese. Serve immediately while still hot.

 Note: File photo for reference only.

APPLE GLAZED CHICKEN BREASTS

4 skinless, boneless chicken breast halves
1/2 tsp salt
1/4 tsp black pepper
1/4 cup apple jelly
3 tbsp chicken broth
2 tbsp thinly sliced green onions, including tops

Preheat broiler. Line pan with aluminum foil and spray with nonstick cooking spray; set aside.

In a small saucepan, blend the jelly and broth. Heat the mixture, stirring constantly, over medium heat until the jelly melts. Reduce the heat and add the green onions, salt and pepper; stir to mix well. Remove 1/3 of the mixture and set aside.

Put the chicken breasts on the foil lined broiler pan and brush with the apple jelly mixture. Broil for about 20 minutes or until the juices run clear. Turn frequently while cooking and baste with the jelly mixture.

Heat the reserved jelly mixture in the microwave. Drizzle over the cooked chicken before serving.

Note: This is a file photo for reference only.

PEANUTTY FRIED OKRA

1 cup all-purpose baking mix
1/2 cup finely chopped dry-roasted peanuts
1 tsp salt
1/2 tsp pepper
1 lb fresh okra, cut into 1/4-inch pieces OR 1 pkg (16-oz) frozen cut okra, thawed
Peanut oil for frying

In a large bowl, stir together baking mix, chopped peanuts, salt and pepper. Add the okra, tossing to coat; gently press the mixture onto the okra.

Pour oil to 2-inches deep in a cast iron skillet or use a deep fryer. Oil should reach 375 degrees. Fry the okra in batches for about 4 minutes or until golden. Drain okra on paper towels on a cookie sheet.

Yield: 4 servings

 Note: File Photo

LIGHT AND DARK BEAN SALAD

1 can light red kidney beans
1 can dark red kidney beans
1 cup chopped celery
1 cup chopped onion
1 chopped dill pickle
4 hard-boiled eggs, chopped
1/2 cup mayonnaise

Drain the beans and save the liquid. Place beans in a large bowl and add the celery, onion, pickle, and eggs. Stir to mix. Add the mayonnaise and any of the reserved liquid you need to mix well.

MICROWAVE CHOCOLATE AND JAM BARS

TOPPING:
1/2 cup all-purpose flour
3 tbsp sugar
2 tbsp firmly packed brown sugar
1/2 stick butter
1 cup semi-sweet chocolate mini-chips, divided
2 tbsp chopped pecans

BASE:
1/2 stick butter, softened
2 tbsp sugar
2 tbsp firmly packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 tsp salt
1/2 cup jam

To make topping: In a small bowl, combine the flour, sugar, and brown sugar. With a pastry blender or 2 knives, cut in the butter until fine crumbs form. Stir in 1/2 cup of the chocolate mini-chips and the pecans. Set bowl aside.

To make base: In a small mixer bowl, combine butter, sugar, and brown sugar; beat until creamy. Beat in egg. Gradually beat in the flour and salt. Stir in the remaining chocolate chips from the topping list. Spread the mixture into a greased 8-inch square microwave-safe dish. Microwave on High power for 4 minutes. Rotate dish after 2 minutes (if microwave doesn't have a turntable). Top with the jam. Sprinkle the topping over the jam. Microwave on High 3 to 5 minutes longer, rotating once, until the jam bubbles around the edges. Cool completely by setting on the counter. Cut into bars.

 Note: Picture of a similar bar cookie used for reference only.

MOCHA PUDDING

This pudding goes together in minutes. However, it does need to chill for a couple of hours.
1 container (15-oz) fat-free ricotta cheese
1 cup low-fat vanilla yogurt
1/2 cup unsweetened cocoa powder
1/3 cup powdered sugar
1 tsp vanilla extract
1/4 tsp espresso powder
12 chocolate-covered coffee beans

Combine the ricotta cheese, 3/4 cup of the yogurt, cocoa powder, powdered sugar, vanilla, and espresso powder in a food processor or blender container. Process just until smooth. Divide the pudding evenly into 4 dessert dishes, cover with plastic wrap and refrigerate for 2 hours or until set.

Before serving top each dish of pudding with one tablespoon of the remaining yogurt. Top the yogurt with 3 of the chocolate-covered coffee beans per dish.

File photo used for reference only.

QUICK AND EASY BROCCOLI CHOWDER

1 pkg (10-oz) frozen chopped broccoli
1 tbsp dried minced onion
1 can (10 3/4-oz) condensed cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
1/8 tsp ground red pepper

In a medium saucepan bring 1/2 cup water to boiling; add broccoli and onion. Cover and simmer about 5 minutes or until the broccoli is crisp tender. Stir in the soup, milk, cheese, and red pepper. Cook and stir about 4 minutes or until heated through.

Note: File Photo

BUTTERED CITRUS CIDER

6 cups apple cider
1/2 medium unpeeled orange, sliced
8 whole allspice
8 whole cloves
2 cinnamon sticks
1 orange peel strip
1/2 cup packed brown sugar
1/4 cup butter, softened
1/2 tsp ground cinnamon

In a large saucepan, combine the cider and orange slices. Place the allspice and cloves, cinnamon sticks and orange peel on a double thickness of cheesecloth. Pull cheesecloth up to form a bag and tie with kitchen string; add to the cider. Bring to a boil over medium heat. Reduce the heat to simmer and cook, uncovered, for 15 to 20 minutes. In a small bowl combine the brown sugar, butter and cinnamon. Discard the spice bag from the cider saucepan. Pour cider into mugs and dot with the butter mixture. Use extra cinnamon sticks as stirrers, if desired.

Note: File Photo

CINNAMON AND SUGAR BISCUITS

2 cups sifted all-purpose flour
3 tsp double-acting baking powder
1 tsp salt
1/3 cup shortening
1/2 cup milk
2 tbsp sugar
1 tsp cinnamon, or more as desired

Preheat oven to 425 degrees.

In a bowl, mix the flour, baking powder, and salt together. Cut the shortening into the flour mixture using a pastry blender or two butter knives until the mixture looks like coarse meal. Add milk and stir just enough for the dough to hold together. Place dough on a lightly floured surface and knead lightly. Roll the dough out to a 3/4-inch thickness. Cut with a floured biscuit cutter or a glass, cutting straight down without twisting. Place biscuits on a parchment-lined baking sheet, sprinkle with the cinnamon and sugar that has been stirred together in a small bowl. Bake at 425 degrees for 6 to 9 minutes.

Note: File photo

SPICY SHRIMP WITH REMOULADE SAUCE

SAUCE:
1/4 cup low-fat mayonnaise
1/4 cup plain fat-free yogurt
1 tsp grated lime rind
1 1/2 tbsp fresh lime juice
1 tsp capers, chopped
dash of ground red pepper

Combine all ingredients in a bowl and whisk together until combined. Set aside or refrigerate.

SHRIMP:
2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1 1/2 lbs large shrimp, peeled and deveined
1 tbsp olive oil
Cilantro sprigs for garnish, if desired

In a medium bowl, combine cumin, paprika, coriander, garlic powder, salt and black pepper. Add shrimp and toss well. Heat 1 1/2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp to the skillet. Cook about 3 minutes on each side or until done. Do not overcook. Remove shrimp and keep it warm. Repeat the procedure with the remaining oil and shrimp. Serve shrimp with the Remoulade Sauce. Garnish with the cilantro sprigs, if desired.

Yield: 6 to 8 servings.

 Note: File photo for reference only.

CINNAMON-GINGER MIXED NUTS

Nuts:
1 cup walnut halves
1 cup blanched hazelnuts
1 cup unsalted roasted cashews
1 cup unsalted roasted pistachios

Spice Mix:
1/2 cup sugar
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
1 tsp kosher salt
1/2 tsp ground allspice
1/2 tsp ground ginger

1 large egg white

Preheat oven to 325 degrees.
Coat a baking sheet that has sides with nonstick cooking spray.

Combine spices in a small bowl until blended.

Whisk the egg white in a large bowl until frothy. Add nuts and stir until evenly coated.  Add the spice mix and toss to coat.

Spread nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.

Allow nuts to cool completely on the baking sheet. They will crisp as they cool. Break up any clusters.

Store in a tin until ready to use or put 1 cup into 4 tins to give as gifts.

DEBBIE'S SPICED CIDER

8 cups apple cider or juice
1/2 cup packed brown sugar
3 3-inch cinnamon sticks
1/2 tsp ground allspice
dash of salt
1/8 tsp ground nutmeg
Additional cinnamon sticks for garnish, optional

In a large saucepan, combine the cider or juice, brown sugar, 3 cinnamon sticks, allspice, salt, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Discard the cinnamon sticks. Use the additional cinnamon sticks as stirrers in the mugs, if desired.

Yield: approximately 1/2 gallon

 Note: File Photo

TURKEY LETTUCE WRAPS

2 large leaves of leaf lettuce
2 slices turkey bacon, cooked
6 thin slices smoked turkey breast
2 thin peeled avocado slices
2 thin tomato wedges
1 tbsp Blue Cheese salad dressing

Top the lettuce leaves evenly with the bacon, turkey slices, avocado slices and tomato wedges. Drizzle the dressing over the meat and vegetables. Roll each lettuce leaf up tightly, securing it with a toothpick, if desired.

Yield: 2 wraps

Note: Be careful with the toothpicks to prevent choking. Toothpicks should be removed before you start eating. 

 

 

File Photo

GRILLED ZUCCHINI WITH CHEESE

1 lb zucchini, sliced 1/4-inch thick
1 tbsp extra-virgin olive oil
1 tbsp grated Parmesan cheese
salt to taste
pepper to taste
1/2 tsp oregano
1/4 lb shredded mozzarella

Preheat broiler or prepare indoor or outdoor grill.
Brush the olive oil on the zucchini slices. Sprinkle the Parmesan cheese, salt, pepper, and oregano over the oil. Top with the shredded mozzarella cheese. Grill or broil for about 5 minutes until zucchini softens and cheese melts.

Note: This is a file photo for reference only.

MICROWAVE PIZZA DIP

1 jar (8-oz) pasteurized process cheese spread
1 can (8-oz) pizza sauce
8 to 10 slices pepperoni, diced

In the microwave heat the cheese spread about 30 seconds for more easy removal from jar. In a small microwave safe bowl, mix the cheese spread and pizza sauce together. Microwave on high for 1 to 1 1/2 minutes or until heated thoroughly, stirring halfway through cooking. Stir the diced pepperoni into the dip and stir to mix in well. Serve with bread sticks, fresh vegetables, or crackers.

QUICK AND EASY CHICKEN SKILLET

1 tbsp canola oil
4 skinless, boneless chicken breast halves
1 can (10 1/4) condensed cream of chicken soup
1 1/2 cups water
1/4 tsp paprika
1/4 tsp fresh ground black pepper
1 1/2 cups uncooked instant brown rice
2 cups fresh broccoli broken into small florets

In a heavy 10-inch skillet, over medium heat, heat the canola oil. Add the chicken until well browned on both sides; remove from skillet.

Stir the soup, water, paprika, and pepper together in the skillet. Heat to a boil. Stir rice and broccoli into the soup mixture in skillet and reduce heat to low. Return the chicken to the skillet. Sprinkle additional paprika and pepper over the chicken. Cover and cook 5 minutes or until the chicken is cooked through and the rice is tender.

ZUCCHINI CAKES WITH JALAPENO

1 (1/2 lb) zucchini, grated into a colander
1 tsp salt
1 tbsp water
2 pickled jalapenos, chopped fine
2 green onions, chopped fine
1 garlic clove, minced
1 tsp curry powder
2 tsp sesame seeds
1 tbsp olive or canola oil
1 1/2 cups white whole-wheat flour
1/2 tsp baking powder
1 tbsp sunflower or canola oil for frying

Sprinkle the salt over the zucchini and stir.  Allow to sit for 20 minutes; squeeze out the excess liquid.

In a medium mixing bowl mix together the zucchini, water, jalapenos, green onions, garlic, curry, sesame seeds, olive oil, flour, and baking powder.  Using lightly floured hands, shape mixture into equal rounds and flatten slightly.

Heat the sunflower oil in a large frying pan and cook the cakes 1 minute or until golden brown on first side.  Gently flip using a spatula, lower heat to low and cook cakes approximately 15 more minutes, turning once more.

 

Note: File Photo

SWIRLY CHOCOLATE MILKSHAKES

3 cups vanilla ice cream
3 cups milk
3/4 tsp vanilla extract
3/4 cup chocolate fudge syrup, divided
4 maraschino cherries with stems attached

In a blender container combine the ice cream, milk, and vanilla. Process until thick and smooth, about 1 minute.

Divide fudge syrup among four parfait glasses, covering the bottom and drizzling syrup in a spiral pattern around the inside of each glass. Divide the ice cream mixture evenly among the four parfait glasses. Swirl some chocolate fudge syrup over each serving. Place a maraschino cherry atop each milkshake.

NOTE: In a hurry, stir the fudge topping into the glasses rather than swirling the insides of the glass.

Just for fun clipart.

MAY YOU HAVE A SAFE AND HAPPY HOLIDAY

BARBECUE CHICKEN GREEN SALAD

1/2 lb chicken strips or tenders
1/4 cup your favorite barbecue sauce
4 slices ready to serve bacon
1 large tomato
1/2 small yellow onion
8 cups mixed salad greens
1 cup whole-kernel corn, drained
1/3 cup ranch salad dressing

If using an electric stove, preheat broiler. Gas broiler does not need to be preheated. Spray broiler pan with nonstick cooking spray.

In a bowl, pour the barbecue sauce over the chicken and toss to coat. Broil 10 minutes or until cooked through, turning once during cooking process. Cut strips into thirds.

Heat bacon in microwave, crumble; set aside.

Coarsely chop the tomato. In a salad bowl, combine the tomato, onion, salad greens, and corn. Toss to mix ingredients. Pour the ranch dressing over the salad and toss. Divide salad among serving bowls or plates and top with chicken and sprinkle with bacon.

 Clip Art for reference only.

SAUTEED ZUCCHINI AND YELLOW SQUASH

1 lb zucchini
1 lb yellow squash
2 tbsp butter
1/2 tsp salt
dash of garlic powder
freshly ground black pepper, to taste
1 tbsp snipped chives, optional

Slice zucchini and squash into 1/4 inch thick slices. In a large skillet, melt the butter over medium-high heat. Add the squash, zucchini, salt, garlic powder, and pepper. Cook 5 to 8 minutes, stirring frequently. Stir in chives before serving, if desired.

 Note: File Photo

HERBED BAKED TOMATOES

3 large tomatoes, halved
3 tbsp unflavored bread crumbs
1 tbsp chopped parsley
1 tbsp olive oil
1 tsp minced garlic
1/2 tsp chopped fresh thyme
1/4 tsp salt
1/2 tsp freshly ground pepper

Preheat oven to 400 degrees. Lightly oil a baking pan. Place tomatoes in pan, cut side up. In a small bowl, combine remaining ingredients; spread on tomatoes. Bake 15 minutes.

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