HOMEMADE CHOCOLATE SAUCE

2 cups sugar
1/4 cup corn syrup
1/2 cup evaporated milk
1/2 cup butter
4 tbsp baking cocoa powder
1/4 tsp salt
1 tsp vanilla

Combine all ingredients in a saucepan.  Cook over low heat while stirring until the butter is melted and the cocoa is blended in.  Turn up the heat to medium-high and bring to a full boil.  Stirring constantly, allow to cook at a rolling boil for 30 seconds.


This is good served over ice cream, pound cake, etc.

This is a file photo.

BACON AND CHEESE CRESCENT APPETIZERS

1 pkg (8-oz) cream cheese, softened
8 slices lean bacon cooked, crumbled
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley
1 tbsp milk
2 cans (8-oz) refrigerated crescent dinner rolls

Preheat oven to 375 degrees.
Set out a baking sheet.

In a medium mixing bowl combine the cream cheese, bacon, Parmesan cheese, onion, parsley, and milk  until well blended.

Separate the crescent roll dough into 8 triangles per can for a total of 16.  Cut each triangle in half lengthwise.  Spread each piece of dough with a generous teaspoon of the cream cheese filling mixture.  Roll dough up starting at the short side of the triangle.  Place, point side down, on the ungreased baking sheet. 

Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Serve warm.

Yield: 32 rolls

Note: Instead of cutting the dough triangles in half, you can leave them whole and instead of appetizers, use them with a cup of soup for a light lunch.

 

This is a file photo.

CHILI CHEESE SPIRALS

Note: These spirals go together in minutes.  They do, however, need to chill for an hour before serving.

4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 can (4-oz) sliced green chiles
3 green onions, thinly sliced
1/2 cup chopped red bell pepper
1 can (2.25-oz) chopped ripe olives, drained
4 (8-inch) flour tortillas
1 cup salsa of your choice

In a medium bowl combine the cream cheese, shredded cheese, chiles, green onions, bell pepper, and chopped onions.  Spread a half cup of the cheese mixture over each tortilla and roll up.  Wrap each roll tightly in plastic wrap and refrigerate for 1 hour.

Remove from refrigerator and remove the plastic wrap.  Slice each roll into 6 even pieces.  Serve with the salsa for dipping.

SPAGHETTI BOLOGNESE

1 lb lean ground beef
1 medium onion, chopped
1 can (15-oz) diced tomatoes
1 can (8-oz) tomato sauce
4 bay leaves
1 1/2 tsp Italian seasoning
1 1/2 tsp Worcestershire sauce
8-oz thin whole-wheat spaghetti
1/4 cup grated Parmesan cheese

In a large skillet over medium heat cook the ground beef and onion until the beef is crumbled and browned; drain well in a colander.  Wipe skillet out with a paper towel and return beef and onion to the pan.  Stir in the undrained tomatoes and the tomato sauce.  Add the bay leaves, Italian seasoning and the Worcestershire sauce.  Cover skillet and simmer about 25 minutes or until slightly thickened, stirring occasionally.  Discard bay leaves before serving.

Meanwhile cook the spaghetti according to the package directions.


To serve, spoon the sauce over the hot spaghetti and sprinkle with the grated Parmesan.

Yield: 4 servings

 

 Note: File Photo

QUICK CHEESE BISCUITS

1 cup all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp Cheddar cheese
2 tbsp butter
2/3 cup milk

Preheat oven to 450 degrees.

In a medium mixing bowl combine the flour, baking powder, and salt.  Stir in the cheese.  Cut the butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.  Using a fork, stir the milk into the flour mixture until a soft dough forms.  Caution:  Do not overmix the dough!

Drop the dough by heaping tablespoons, 1-inch apart, onto an ungreased baking sheet.  Bake at 450 degrees about 15 minutes or until the biscuits are firm to the touch.

Variation: To make biscuits for an Italian dinner, replace the Cheddar cheese with Parmesan cheese and add half a teaspoon of dried basil.

I have had this recipe for at least ten years. Cannot remember where I got it but it was probably in a Reiman magazine.

EASY TRI-BEAN SALAD

1 can cut green beans, drained

1 can wax beans, drained

1 can kidney beans, drained and rinsed

1 stalk celery, coarsely chopped

1 green bell pepper, coarsely chopped

1 small white onion, sliced and separated into rings

1/2 cup vinegar

3 tbsp water

1/2 cup sugar*

1 tsp salt

1/2 tsp freshly ground black pepper

3 1/2 tbsp canola or extra-virgin olive oil

In a large bowl, combine the wax, kidney, and green beans; toss gently to combine well. Gently stir in the bell pepper, onion, and celery.

In a small bowl combine the vinegar, water, sugar, salt, and pepper; stir briskly with a fork until the sugar is dissolved. Add the oil to the vinegar mixture. Stir briskly with fork to combine well (or use a small wire whisk).

Pour the dressing mix over the bean mixture, tossing with a large spoon to coat beans well. Cover and place in the refrigerator to chill until serving time. Before serving, give beans a good stir to combine any dressing that has settled to the bottom.

*You can make this a DIABETIC friendly dish by substituting an equal amount of Splenda granulated for the sugar.

  Allrecipes photo for reference only.

ZUCCHINI-PINEAPPLE MUFFINS

3 cups all purpose flour

1 tbsp baking powder

1 tbsp baking soda

1 tsp salt

1 tbsp ground cinnamon

3 large eggs

1 1/2 cups sugar

2 tsp vanilla extract

1 cup canola oil

3 cups grated zucchini

1 cup crushed pineapple that's been drained

1 cup chopped walnuts, optional

Preheat oven to 350 degrees.

Line muffin cups with paper liners or spray cups with nonstick cooking spray; set aside.

In a bowl mix the flour, baking powder, baking soda, salt, and cinnamon together; set aside.

In a mixing bowl, beat the eggs, sugar, vanilla, and oil together well. Add the zucchini and mix well. Add the flour mixture to the zucchini mixture and stir until smooth. Stir in the pineapple and the walnuts, if using. Pour batter evenly into the prepared muffin cups. Bake at 350 degrees for about 20 minutes until a wooden toothpick inserted in the center comes out clean.

 

This is a file photo.

PORK TENDERLOIN WITH COUSCOUS

1 (1 1/4-lb) pork tenderloin
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/3 cup apricot preserves
2 tbsp honey mustard
1 box (10-oz) couscous
1/2 cup diced dried apricots
1/3 cup toasted sliced almonds

Line broiler pan with aluminum foil.

Brush the tenderloin with the olive oil and sprinkle with the salt and pepper.   Place on the foil-covered broiler pan.  Broil 5 to 6-inches from the heat for 8 to 10 minutes or until browned, turning once.

Combine the preserves and honey mustard.  Spread the mixture over the tenderloin.  Continue broiling for another 10 minutes or longer until a meat thermometer inserted in the center reads 155 degrees.  Turn meat once during this time.  Remove from oven, cover with foil and let stand 5 minutes.

Meanwhile, prepare the couscous according to the package directions.  Fluff the couscous; stir in the diced apricots and sliced almonds. 


Slice the pork and serve with the couscous.
Yield: 4 servings

Note: I have had this recipe for so many years I don't remember where I got it.

It was probably TOH or other Reiman Publication.

DRESSED UP POTATO CHIPS

1 bag (13-oz) thick wavy potato chips
1 bag (14-oz) caramels, unwrapped
1/3 cup heavy cream
1 bag (12-oz) chocolate chips
2 tbsp butter-flavored shortening
1 cup finely chopped pecans, toasted

Line wire racks with parchment paper. Spread the whole chips in a single layer on the prepared wire racks.

In a heavy saucepan over low heat, combine the caramels and cream, stirring constantly until smooth; remove from the heat. Drizzle caramel mixture over the chips.

In a small microwave-safe bowl, melt the chocolate chips with the shortening and microwave on high setting for 1 1/2-2 minutes, stirring after 1 minute. Allow mixture to cool slightly; drizzle the chocolate mixture over the caramel drizzled chips; sprinkle with the pecans.

Allow to cool until the chocolate and caramel are set before serving.

Yield: Approximately 9 dozen dressy chips.
Note: File Photo

 File Photo

FRESH TOMATO AND BASIL LINGUINE

8-oz uncooked linguine
3 medium tomatoes, chopped
1/3 cup fresh basil that's chopped fine
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup shredded Parmesan cheese

Cook the linguine according to the package directions.

While linguine cooks, mix the tomatoes, olive oil, basil, garlic, salt and pepper together in a large bowl.  Add the cooked and drained linguine and the Parmesan cheeses to the tomato mixture and toss to coat.
Serve immediately while linguine is hot.

Garnish with fresh basil leaves.

Yield: 4 1-cup servings.

 

Note: File Photo

STUFFED ZUCCHINI SQUASH

1/4 tsp salt
4 medium zucchini, cut in half lengthwise
2 cups prepared cornbread stuffing from your favorite mix
1 can (7-oz) corn
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.
Lightly grease a cookie sheet with sides; set aside.

Fill a large saucepan or Dutch oven about halfway full of water; add salt and bring to a boil. Drop the 8 zucchini halves into the boiling water and boil 6 to 8 minutes until tender. Drain water from zucchini. Using a spoon, scrape the seeds out of the zucchini and invert on paper toweling to drain.

In a medium mixing bowl, mix the 2 cups of prepared stuffing, the corn, and mozzarella cheese together. Lay the zucchini halves out on the prepared cookie sheet; mound the stuffing onto the hollowed zucchini halves and bake at 400 degrees 10 minutes or until hot and the cheese melts.

Clipart Zucchini

WHIPPED SWEET POTATO BAKE

3 cans (15-oz each) sweet potatoes, drained
1/4 cup butter, melted
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 cups miniature marshmallows

Preheat oven to 350 degrees.
Lightly spray a 1 1/2-quart casserole dish with nonstick cooking spray; set aside.

Combine the sweet potatoes, butter, salt, cinnamon, and nutmeg in a mixing bowl. Beat the mixture with an electric mixer on medium speed until well blended. Spoon into the prepared baking dish. Top with the mini marshmallows. Bake at 350 degrees for 15 to 20 minutes or until heated through and the marshmallows are lightly browned.

 

Note: File Photo

LEMON-BUTTERED SPINACH

1 pkg (10-oz) frozen chopped spinach
1 1/2 tbsp butter
1 tbsp lemon juice

Cook spinach as directed on package. Drain; stir in the butter and lemon juice.

Yield: 4 servings (skimpy servings--I recommend doubling the recipe)

 Note: Photo from allrecipes.

CHICKEN WITH BROCCOLI AND CHEESE

1 tbsp butter
4 skinless boneless chicken breast halves
1 can broccoli cheese soup
1/3 cup low-fat milk
1/8 tsp black pepper
2 cup small broccoli florets

In a nonstick skillet, over medium heat, brown the chicken in the butter. Brown on both sides, cooking about 10 minutes. Spoon off any excess fat. Stir in the soup, milk, and pepper. Heat mixture to boiling and add the broccoli florets. Reduce the heat to low, cover skillet and simmer for 10 to 15 minutes until the chicken is fork-tender and broccoli is tender. Stir occasionally during cooking.

Recipe and photo from Campbell's.

BEEFY BROCCOLI & CHEESE SOUP

2 cups chicken broth
1 pkg (10-oz) frozen chopped broccoli, thawed
1/4 cup chopped yellow onion
1/4 to 1/2 lb ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp Cheddar cheese, shredded
1/2 tsp oregano
salt to taste
freshly ground pepper to taste
hot pepper sauce to taste, optional

Bring the chicken broth to a boil in a medium saucepan; add broccoli and onions. Cook the mixture for 5 minutes or until the broccoli is tender.

While the above cooks, brown the ground beef in a small skillet and drain well. Rinse with hot water to rid of excess fat and drain in a colander.

Gradually stir the flour into the milk in a small bowl until well blended. Slowly stir into the broccoli mixture, add the drained beef and cook, stirring constantly, until the mixture is thickened and bubbly.

Add the shredded cheese, oregano, salt, pepper, and got sauce if using.

Yield: 4 to 5 servings

Note: This is a file photo.

QUICK AND EASY FRUIT FILLED SUGAR COOKIES

1 pkg (20-oz) refrigerated sugar cookie dough
1/4 cup your favorite jam or jelly
Powdered sugar for dusting, optional

Preheat oven to 350 degree.

Slice 24 (1/8-inch each) cookies from the dough. Refrigerate remaining dough. Place the slices on ungreased cookie sheets. Spread each of the slices with a half teaspoon of the jam or jelly. Spread to within 1/4-inch of the edge.

Slice the remaining cookie dough into 24 (1/4-inch) slices. Cut a design out of the center of each slice. Place these slices atop the jam or jelly covered cookies. Press edges together to seal each cookie so jam won't escape.

Bake filled cookies at 350 degrees for 10 minutes or until edges are light golden brown. Remove from oven and sprinkle with a light dusting of powdered sugar, if desired. Allow to cool on cookie sheets for a minute. Using a thin spatula, remove the cookies to a wire rack to cool completely.

Yield: 2 dozen filled cookies

Note: You can bake the designs from the centers until lightly browned, if desired. Sprinkle baked mini cookies with powdered sugar.

 Note: File Photo for reference only.

REUBEN SANDWICHES

1/3 cup mayonnaise
1 tbsp chili sauce
12 slices rye bread, buttered
1/2 lb sliced Swiss cheese
1/2 lb sliced cooked corned beef
1 can (16-oz) sauerkraut, drained

Mix the mayonnaise and chili sauce; spread on 6 slices of the bread. Layer cheese, corned beef, then sauerkraut on the mayonnaise slices. Top the sauerkraut with the other six remaining bread slices.

Yield: 6 sandwiches

Note: Replace the mayonnaise/chili mixture with coleslaw for a different sandwich.

 Note: File Photo for reference only.

QUICK AND EASY PARMESAN BREAD

1/2 cup grated Parmesan cheese
1/2 cup butter, softened
1/4 tsp Italian seasoning
1 loaf French bread, halved lengthwise

Preheat oven to 400 degrees.

Mix together the cheese, butter, and Italian seasoning. Evenly spread the cheese mixture on the cut sides of the bread. Place side by side on a baking sheet.

Bake at 400 degrees for 8 to 10 minutes or until lightly browned.

Yield: 12 servings

 

Note: File Photo for reference only.

GRILLED MINUTE STEAKS ON ONION ROLLS

8 minute steaks, 1/4-inch thick
8 onion rolls
butter
bottled blue cheese dressing
salt to taste
pepper, optional

Place the steaks on grill, 2-inches from the hot coals. Cook approximately 5 minutes, turning once. Season with salt and pepper.

Split the onion rolls and brush with butter. Place cut side down on the grill for 2 to 3 minutes. Remove the rolls from grill and spread desired amount of blue cheese dressing on the cut side of one of the rolls.

To serve, place steaks on the rolls. Add any condiments you desire.

Just for fun file photo,

ROMANOFF MEATBALLS

2 tbsp butter
1 tbsp all-purpose flour
1 package (5.5-oz) of Noodles Romanoff
1 1/2 cups milk
2 dozen frozen meatballs
2 tsp parsley flakes
2 tbsp butter

In a large skillet, melt the first two tablespoons of butter. Remove skillet from the heat and blend in the flour and sauce mix from the Noodles Romanoff package. A whisk works well for this. Gradually stir in the milk and heat to boiling while stirring constantly. Boil, stirring, for 1 minute.

Add the meatballs and heat back to boiling. Reduce the heat, cover and simmer for 10 minutes. While the meatballs cook, cook the noodles according to the package directions. Stir the parsley flakes and butter into the noodles.

To serve, place the noodles on plate and top with the meatballs and sauce.
 

 File Photo

QUICK AND EASY APPLE STUFFING

1 cup minced onion
1/2 cup minced celery
1/2 cup chopped apple
1 1/2 cups apple sauce
1 pkg (8-oz) stuffing mix
1 cup low-fat, low-salt chicken broth
1 1/2 tsp dried thyme
1 tsp ground sage
1/2 tsp salt
1/2 tsp black pepper
Crumbled cooked sausage, optional

Preheat oven to 350 degrees.

Spray a medium nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add the onion and celery; cook while stirring for approximately 5 minutes. Add the apple and cook while stirring for another 3 minutes. Transfer mixture to a large bowl and stir in the remaining ingredients.

Spray an 8-inch square baking pan with nonstick cooking spray and place the stuffing mixture into the pan. Cover with foil and bake at 350 degrees for 20 to 25 minutes or until heated through.


Yield: 8 servings

File Photo

OH-SO-EASY KEY LIME PIE

4 large egg yolks (save whites for meringue, if desired)
1 can (14-oz) sweetened condensed milk
3 1/2 ounces Key Lime juice
1 9-inch graham cracker pie crust or pie pastry baked just until lightly browned

In a mixing bowl combine the egg yolks with the sweetened condensed milk on low speed of electric mixer. Slowly pour in the lime juice, mixing until well blended. Pour mixture into the pie shell. Bake at 350 degrees for about 15 minutes until set. Use the egg whites to make a meringue topping or top with whipped cream. Personally, I prefer a dollop of whipped cream atop individual wedges with a very thin slice of lime, slit and twisted atop the whipped cream.

Note: File Photo

IRISH-ITALIAN STYLE SPAGHETTI

This is an old recipe from my vintage recipe collection. It is from the early 50s.

1 lb lean ground beef
1/2 cup chopped yellow onion
1 can (10 3/4-oz)condensed cream of mushroom soup
1 can (10 3/4-oz)condensed tomato soup
1/2 tsp dried Italian seasoning
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp pepper
1/4 tsp hot sauce, optional
dash of ground red pepper
1 pkg (12-oz) spaghetti pasta
Parmesan cheese for topping

In a large skillet, cook the ground beef and onion until the meat is no longer pink and onion is tender. Drain and wipe excess fat from skillet with a paper towel.

Return the meat and onion to the skillet; add the cream of mushroom soup, tomato soup, Italian seasoning, garlic powder, chili powder, pepper, and hot sauce. Bring the mixture to a boil then reduce heat to low. Cover skillet and simmer for 20 minutes.

While sauce simmers, cook the spaghetti according to the package directions; drain well.

To serve, spoon the sauce over the hot spahetti and sprinkle with the Parmesan cheese.

Yield: 6 servings 

 

EASY STRAWBERRY SHORTCAKE

Filling:
3 cups sliced fresh strawberries
2 tsp balsamic vinegar
2 tbsp sugar

Stir the strawberries, sugar, and vinegar together. Let the mixture stand for an hour. Stir mixture occasionally during that hour.

Cakes:
2 1/2 cups reduced-fat biscuit baking mix (ie: Bisquick)
1/3 cup sugar
1 1/2 tsp vanilla
1 cup fat-free plain yogurt

Preheat oven to 425 degrees.

In a large mixing bowl, combine the sugar and biscuit baking mix. Stir the vanilla into the yogurt to combine. Add the yogurt to the ingredients in mixing bowl, stirring just until dry ingredients are moistened.

Turn the dough out on a lightly floured surface; knead 3 to 4 times. Pat dough down to a thickness of 1/2-inch. Using a 2 1/4-inch round cutter, cut dough; redo the scraps and cut them, too. Place the shortcakes on an ungreased cookie sheet and bake for approximately 15 minutes at 425 degrees.

Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

File Photo

BANANA SPLIT SMOOTHIE

2 medium bananas, peeled and sliced
1 can (8-oz) crushed pineapple in juice (do not drain)
1 cup crushed ice
1 teaspoon sugar
1/2 cup unsweetened orange juice
1 carton (8-oz) low-fat vanilla yogurt

In the container of a blender, combine the bananas, pineapple with juice, ice, sugar, and orange juice. Put the cover on the blender and process the mixture until smooth. Add the yogurt and process until blended. Serve immediately.

Garnish each cup/glass with a Maraschino cherry atop smoothie, if desired.


Yield: 4 cups
Note: File Photo

LEMONADE-ORANGE DRINK

1 can (12-oz) frozen orange juice concentrate
1 can (12-oz) frozen lemonade concentrate
2 pkgs Kool-Aid lemonade mix
1 cup sugar
water

In a 1 gallon container, mix the juice concentrates, Kool-Aid mix, and the sugar together with enough water to fill container. Stir well to dissolve the juices and Kool-Aid.