QUICK VEGETABLE RAMEN SOUP

1 pkg Ramen noodle soup
1 cup chopped fresh broccoli
1 green onion, sliced

Follow the package directions for cooking the ramen. When water boils, add the broccoli and the noodles. Cook until the noodles are tender. Stir in the green onion and the ramen seasoning packet. Serve at once while hot.

Yield: 2 servings

 Clipart for fun.

ROTINI RANCH CHICKEN SALAD

3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1 1/2 cups Ranch dressing
1 pkg (6-oz) deli-style honey roasted chicken breast
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup slivered red onion

Combine all ingredients in a large bowl. Toss well to coat. Refrigerate until serving time.

Yield: 10 cups

LEMON-DIJON MARINADE

2 teaspoons grated lemon rind
2/3 cup lemon juice
3 tablespoons Dijon mustard
2 tablespoons water
1 garlic clove, minced
1/2 teaspoon sugar
1 teaspoon fresh ground black pepper
1/4 tsp paprika

In a small bowl combine all the ingredients, stirring well to blend. Use this marinade on fish or chicken before cooking. Baste the meat with the marinade while cooking.

Makes 1 cup of marinade.

 Note: This is a file photo.

ITALIAN TURKEY CUTLETS

1 egg, lightly beaten
2 tsp canola oil
1/2 cup panko bread crumbs*
3/4 tsp Italian seasoning
1/4 tsp garlic powder
2 tbsp grated Parmesan cheese
1 lb turkey breast cutlets**
Nonstick cooking spray
1/2 cup marinara or other spaghetti sauce

Preheat oven to 350 degrees.
Spray a large baking sheet that has sides with the nonstick cooking spray; set aside.

Combine the egg and oil in a pie plate or shallow bowl; stirring well to blend.

In another small shallow dish or pie plate combine the bread crumbs with the Italian seasoning, garlic powder, and Parmesan cheese. Dip the turkey cutlets into the egg mixture then dredge through the bread crumbs to coat.

Place cutlets on the prepared baking sheet. Lightly coat cutlets with the cooking spray. Bake at 350 degrees for 20 to 25 minutes or until juices run clear and cutlets are lightly browned.

Meanwhile, heat the marinara sauce just until warm. Spoon sauce over cutlets before serving.

*Or other dry fine bread crumbs.
**Chicken may be substituted.

 Note: File Photo for reference only.

BARBECUE CUPS

1 lb ground beef
2 tbsp light brown sugar
1 can refrigerated flaky biscuits
1/2 cup favorite barbecue sauce
1 tsp minced onion
3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees.

Lightly brown the ground beef with the minced onion; drain well.

Return meat to the skillet and add the barbecue sauce, and brown sugar. Set aside.

Form the biscuits into the cups of muffin tins. Fill each biscuit with the meat mixture.

Bake cups at 400 degrees for 10 minutes or until biscuits are browned. Remove from oven and sprinkle each cup with the cheddar cheese before serving.

 

Note: File Photo

KEY LIME PIE

This is another "quick fix" recipe that does, however, require some chilling time.
This is a really easy pie. The photo is a file photo of this pie.

1 baked pastry shell or graham cracker crust
3 egg yolks
1 can (14-oz) sweetened condensed milk
1/2 cup Lime Juice from concentrate (such as ReaLime)
Yellow food coloring, optional
Whipped cream for garnish

Preheat oven to 325 degrees.

In a large mixer bowl, beat egg yolks with the sweetened condensed milk, lime juice, and the food coloring, if desired. Pour the mixture into the prepared pie crust and bake for 30 minutes. Cool. Refrigerate until chilled. Top with whipped cream garnish before serving.

TASTY BURGERS

1 lb ground beef
2 tbsp Worcestershire sauce
1/4 cup steak sauce
1/2 tsp seasoned salt
dash of freshly ground black pepper

Combine all ingredients in a medium mixing bowl, mixing well. Shape mixture into 4 patties and fry or grill to desired doneness.


To serve, place patties on hamburger buns and top meat with your favorite condiments.

Note: File Photo

CHEESE & ONION CORNBREAD

2 pkgs (6-oz each) buttermilk cornbread mix
1 cup shredded Mexican-blend cheese
1/4 cup finely chopped green onion, white and tops
1 tbsp butter
1 1/3 cups milk

Preheat oven to 450 degrees.

In a large bowl combine the cornbread mix, cheese, and green onions; set aside.

Melt butter in an 8-inch baking pan in the 450 degree oven for 3 to 4 minutes until lightly browned. Tilt the pan to completely coat the bottom.

Add the milk to the dry mixture and stir just until blended. Pour the batter into the hot buttery pan.

Bake at 450 degrees for 18 to 20 minutes until golden brown and starting to pull away from the sides of the pan.

Note: File Photo

MY MOM'S FRUIT PIZZA

1 roll refrigerated sugar cookie dough
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 tsp vanilla
fresh fruits of your choice

Completely cover a pizza pan with the cookie dough and bake it according to the package directions. Cool completely.

Beat the cream cheese, sugar, and vanilla together until creamy and smooth. Spread mixture over top of the cooled pizza cookie. Arrange the fresh fruit in a pretty fashion over the top of the cream cheese mixture. Chill before serving to allow the cream cheese layer to set.

Note: File Photo

SWISS 'N TURKEY-VEGGIE CASSEROLE

1 cup light mayo-type salad dressing
4 cups chopped cooked turkey
2 cups shredded Swiss cheese
2 cups whole-grain bread crumbs
2 cups sliced celery
1 garlic bulb, minced
1/2 cup diced green bell pepper
1/2 cup milk
1/4 cup chopped onion

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

Mix all the above ingredients together in a large mixing bowl until well blended.  Transfer mixture to the prepared casserole dish and bake at 350 degrees for 35 to 40 minutes until bubbly and lightly browned.

 Note: I have had this recipe and its photo for years. Cannot remember where I got it although it looks like it might be from a Rieman Publication. This is a good way to use up leftover turkey. Can also be made with chicken.

PEAR PECAN PANCAKES

1 cup packaged pancake mix
1 tsp ground cinnamon
1 cup milk
1 egg
1 tbsp canola oil
1 medium pear, cored and chopped
3/4 cup uncooked oats
2 tbsp chopped toasted pecans
Chopped toasted pecans for garnish, if desired

In a large mixing bowl, stir together the pancake mix and cinnamon.

In a medium mixing bowl, combine the milk, egg, and oil; mix well. Add to the pancake/cinnamon mix in the large bowl. Stir with a wire whisk just until combined. Gently stir in the pear, oats, and pecans. Let stand a minute or two to thicken.

To cook the pancakes, get griddle or large skillet hot and lightly oil bottom. Pour pancake batter onto the griddle and cook until the edges started to bubble. Turn pancakes and cook until cooked through. Serve with warm maple syrup and garnish with chopped pecans, if desired.

 

Note: File Photo

DREAMY PRALINE PIE

This recipe goes together quickly which is why I have posted it here. It does, however, need to chill for about 4 hours before serving.

1/2 cup chopped pecans
1/3 cup butter
1/3 cup firmly packed light brown sugar
1 ready-made graham cracker pie crust

2 envelopes whip topping mix
2 3/4 cups cold milk, divided

1 tsp vanilla extract
2 pkgs (4-serving size each) Vanilla Flavor Instant Pudding and Pie Filling Mix

In a small saucepan, heat the nuts, butter, and brown sugar together until the butter and sugar are melted and the mixture comes to a boil. Boil for 30 seconds. Spread the mixture over the bottom of the prepared pie shell and allow to cool.

In a large mixing bowl, beat the whipped topping mix with 1 cup of the milk and the vanilla extract with electric mixer on high speed. Beat for about 6 minutes or until the topping becomes thick and forms soft peaks. Add the remaining 1 3/4 cups of milk along with the pudding mix; blending on low speed. When combined, beat on high speed for 2 minutes, scraping bowl down occasionally.



Spoon the filling into the crust atop the praline layer. Refrigerate for at least four hours or until serving time. Before serving, add a dollop of whipped cream and/or a pecan half to each wedge for garnish.

Note: File Photo

WORTH A MILLION PIE

This pie needs to chill after being prepared. But it goes together very easily and quickly. This is a great "no-cook" pie!

1 can (14-oz) sweetened condensed milk
1 cup drained crushed pineapple
1 cup coconut
1 cup chopped pecans
1/4 cup lemon juice
1 large carton frozen whipped topping, thawed
2 9-inch pie shells that have been baked and cooled

In a large bowl combine the milk, crushed pineapple, coconut, chopped pecans, and lemon juice together. Gently stir in the whipped topping. Divide the mixture evenly between the two baked pie shells. Chill before serving.

 Photo: geniuskitchen

PENNE PASTA CASSEROLE

1 lb lean ground meat (beef or turkey)
1 large yellow onion, chopped
1 can (14 1/2-oz)diced tomatoes with Italian seasonings
1 can (6-oz) tomato paste
1/2 cup water
3 1/2 cups uncooked penne pasta
3 cups shredded mozzarella cheese, divided

Prepare the uncooked pasta according to the package directions.

Preheat oven to 350 degrees.

While pasta is cooking, brown the meat and onion in a large skillet until the meat is no longer pink; drain off any excess fat. Return meat and onion to skillet and stir in the tomatoes, tomato paste, and water. Season with salt and pepper to taste. Add some garlic powder, if desired. Cook just until heated through.

Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Combine the cooked and drained pasta with the meat mixture. Stir in 2 cups of the mozzarella cheese. Pour the mixture into the sprayed baking dish. Spread the remaining cup of cheese evenly over the top of the casserole.

Bake uncovered for 20 to 35 minutes or until bubbly and cheese is melted.

Yield: 6 to 8 servings

 File Photo from bigoven. Not this exact recipe.

QUICK AND EASY CHICKEN POT PIE

1 pkg (15-oz) refrigerated pie crust
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups chicken broth
2/3 cup milk
2 -3 cups shredded or chopped cooked chicken*
2 cups frozen mixed vegetables, thawed

Preheat oven to 425 degrees.

Line a deep-dish 9-inch pie pan with a sheet of the pie crust; set aside.

Melt the butter in a medium saucepan over medium heat.  Add the onion and cook a couple minutes until tender.  Add the flour, salt, and pepper; stir until well blended.  Gradually stir in the broth and milk, cooking while stirring until bubbly and thickened.

Add the chicken and mixed vegetables; mix well.  Remove the pan from the heat.  Spoon the mixture into the crust lined pie pan.  Top with the second crust, seal edges tightly and flute as desired.  Cut slits for steam escape in the top crust.

Bake for 30 to 40 minutes at 425 degrees until the crust is golden brown.  If edges start to get too brown, cover edge with foil strips.

Let stand 5 minutes before cutting to serve.
Yield: 6 servings

Note: This is a file photo.

*Turkey may be substituted.  This is a great way to use up leftover holiday turkey!

APRICOT CHICKEN ROLL-UPS

Note: This recipe takes a little longer than most on this site and requires more dirty bowls, etc to be cleaned up. But it is a great easy recipe for company or just family dinners. The good part is while it takes a few minutes of prep time, you will have time to clean up and do other things for the 30 to 40 minutes the chicken bakes.

1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry bread crumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves

Preheat oven to 350 degrees.
Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.

In a bowl combine the apricots, cranberries, honey, and ginger; set aside.

Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.

Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place 1/6 of the apricot mixture into the center of each chicken piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.

Yield: 6 servings.

File photo for reference only.

WARM CHICKEN SALAD WITH MANGO

6 to 8 ounces skinless boneless chicken breasts, cute into bite-size pieces
1/3 cup mango chutney
1/4 cup water
1 tbsp Dijon mustard
4 cups mixed salad greens
1 cup peeled and chopped mango
thin sliced green onion for garnish, optional

Coat a medium nonstick skillet with cooking spray.  Place sprayed pan over medium-high heat; add the chicken.  Cook chicken while stirring for about 3 minutes or until cooked through.  Stir in the chutney, water, and Dijon mustard.  Continue cooking, stirring, just until hot.  Remove from heat and cool slightly.

Toss the salad greens and the chopped mango; arrange on serving plates.  Spoon the chicken mixture onto the greens.  If desired, garnish with the green onion.


Yield: 2 servings

Note: File Photo

CREAMY FETTUCCINE ALFREDO

2 sticks butter
2 cups whipping cream
2 cups grated Parmesan cheese
1 lb fettuccine pasta
1/8 tsp salt
1/8 tsp fresh ground black pepper
fresh basil leaves, chopped

In a large bowl that is heat-proof, place the butter. Using an electric mixer on low speed, beat the butter until smooth. Add the cream and the cheese. Stir mixture with a wooden spoon until well blended; set aside.

Cook the fettuccine pasta according to the package directions. Drain pasta well and promply add to the creamed mixture; toss well to coat pasta. Add the salt and pepper. Sprinkle the basil over the top of the pasta and serve immediately.

Yield: 4 servings

This is a file photo.

EASY PENUCHE ICING

1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup milk
2 1/2 cups sifted powdered sugar

In a saucepan, melt butter; stir in brown sugar. Bring to boiling, stirring constantly. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar and milk. Place saucepan in a larger pan of cold water. Beat until of spreading consistency. If icing becomes too thick, beat in 1 to 2 teaspoons more milk. Use to ice your favorite cake or cupcakes.

Note: File Photo

PENNE PASTA SKILLET DINNER

1 lb ground beef
1/2 cup chopped onion
2 tsp oregano
1/2 tsp garlic powder
1 tsp basil
1 can (14 1/2-oz)beef broth
1 can (14 1/2-oz)Italian-style diced tomatoes
2 tbsp tomato paste
1 1/2 cups penne pasta, uncooked
1 1/2 cups frozen leaf spinach, thawed and drained
3/4 cup shredded mozzarella cheese

In a large skillet, brown the ground beef with the onion until the beef is no longer pink and the onion is transparent. Stir while cooking to break up beef. Drain thoroughly. Return to skillet.

Add the oregano, garlic powder, and basil to the beef/onion mixture in the skillet; mix together well. Stir in the beef broth, diced tomatoes, and tomato paste; bring to a boil. Stir in the pasta; reduce heat to medium, cover and cook for 10 minutes or until the pasta is almost tender. Stir in the spinach and 1/2 cup of the mozzarella cheese. Cover and cook 5 more minutes or until the pasta is of the desired tenderness.

Sprinkle with the remaining cheese. Replace cover and let stand a couple minutes allowing cheese to soften over the top before serving.

 

 Note: This is a Kraft file photo.

SMOKEY SLOPPY JOES

1 1/2 lbs lean ground beef
1/2 cup chopped onion
1 tsp salt
1/2 cup catsup
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
3 to 4 drops liquid smoke
2 tbsp brown sugar

In a large nonstick skillet, brown the ground beef with the onion and salt. Cook, stirring to crumble, until meat is no longer pink and onion is becoming transparent. Drain off any excess fat, if necessary. Return to skillet and simmer for a few minutes to combine all the flavors. Serve on hamburger buns with your favorite condiments.

 

Note: This is a file photo.

ALICE'S 5 CUP SALAD

1 cup Mandarin oranges, drained
1 cup shredded coconut
1 cup chunk pineapple, drained
1 cup miniature marshmallows
1 cup frozen whipped topping, thawed

Combine the oranges, coconut, and pineapple together; add the miniature marshmallows. Gently fold in the whipped topping. Chill until serving time.

 

Note: File Photo

 

Note: My mother made hers with sour cream instead of whipped topping.