HOMEMADE PIMENTO CHEESE SPREAD

2 lb Velveeta cheese

small amount of cream
1 jar pimentos with juice
mayonnaise or salad dressing

Melt the Velveeta with the cream; add the pimentos and juice.  Stir in enough mayonnaise or salad dressing to make a smooth consistency for spreading.

This is a file photo for reference.

PASTA PIZZA

3 cups fusilli pasta, cooked in unsalted water and well drained

1 lb ground beef
1 jar (15 1/2-oz) spaghetti sauce
2 eggs, slightly beaten
1 can (2.8-oz) French Fried Onions
1/3 cup grated Parmesan cheese
toppings of your choice ie olives, mushrooms, bell pepper
1 cup shredded Mozzarella cheese

Preheat oven to 375 degrees.
In a medium skillet brown the ground beef and drain well.  Stir in the spaghetti sauce, reduce the heat and simmer, uncovered, for 5 minutes.

In a medium bowl combine the hot pasta, eggs, and half the can of French Fried Onions and the Parmesan cheese. 

Spray a 12-inch pizza pan lightly with nonstick cooking spray and spread the pasta mixture over the pan.  Top with the beef mixture and the desired toppings.

Bake pizza, covered, at 375 degrees for 25 minutes or until heated through.  Top with the shredded Mozzarella cheese and the last half of the onions.  Bake, uncovered, for 3 minutes or until the onions are golden brown.  Cut into wedges to serve.

EASY CHOCOLATE MILK SHAKES

4 cups (1-quart) cold milk

1 pkg (4-servings) instant chocolate pudding mix
4 scoops chocolate or vanilla ice cream

Pour two cups of milk into a bowl or a two-quart shaker or jar with a tight-fitting lid.  Add the pudding mix to the milk in the bowl or jar.  Beat slowly with electric mixer at lowest speed for about two minutes or until blended.  If using a jar, tightly screw on lid and shake vigorously until well blended.  Add the remaining milk and the ice cream.  Beat or shake until very thoroughly mixed.  Serve at once.

Yield: 4 servings

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EASY LEMON COOKIES FROM ALLRECIPES

1 (18.25oz) pkg lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tsp lemon extract
1/3 cup confectioners' sugar

Preheat oven to 375 degrees.

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake 6-10 minutes until lightly browned on bottoms and inside is chewy.

Variations: Substitute 1 tbsp lemon juice for the lemon extract.
                   Use strawberry cake mix and strawberry extract instead of lemon

QUICK AND EASY TOMATO BEAN SOUP

1 tbsp olive oil (or canola)

1/2 cup chopped onion
1/2 cup chopped celery
1 can (28-oz) diced tomatoes, undrained
1 can  kidney beans, drained
1 can whole-kernel corn, undrained
1 can low-sodium condensed tomato soup
1/2 cup water
1 tsp sugar
1/4 tsp dried thyme
couple dashes black pepper

Heat the oil in a Dutch oven or large saucepan and add the onion and celery.  Cook, stirring, until tender.  Stir in the remaining ingredients and bring to a boil.  Reduce heat and cook on low 10 to 15 minutes or until heated through.

Yield: 6 servings

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ROASTED CHICKPEAS

Roasted chickpeas make a healthy snack you can eat and still lose weight! Follow this simple recipe and you can enjoy 1/4 cup of these crunchies for only:

• Per serving: 109 calories; 1 g fat(0 g sat); 4 g fiber; 18 g carbohydrates; 6 g protein; 0 mcg folate;0 cholesterol; 0 g sugars; 0 g added sugars; 94 IU vitamin A; 0 mg vitamin C; 50 mg calcium; 1 mg iron; 162 mg sodium; 187 mg potassium
• Carbohydrate Servings: 1.
• Exchanges: 1 starch, ½ lean protein
• 1 tbsp white vinegar
• 1/2 tsp cayenne ( or to suit your taste)
• 1 can (15-oz) chickpeas, rinsed and drained in a colander

Preheat oven to 400 degrees.

Combine the vinegar and cayenne in a large enough bowl to add the chickpeas and mix. Dump the chickpeas out onto a stack of paper towels and towel dry.
Spread the peas out on a rimmed baking sheet and roast, stirring twice during baking, until they are browned and crunchy. Allow to cool in the pan for 30 minutes before serving.

The chickpeas will stay crunchy for 2 to 4 hours at room temperature. After that, bake for 5 to 10 minutes at 400 degrees to re-crunch.

I got this idea from an old Eating Well.

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SKILLET ACORN SQUASH

1 large acorn squash approximately 2 lbs

1/2 cup apple juice
1 tbsp butter
1/4 tsp cinnamon

Trim the ends off the squash then stand the squash on end and cut half lengthwise.  Remove the seeds and discard along with the fibers.  Cut each half crosswise into 1/2-inch thick slices.

In a 12-inch nonstick skillet combine the juice, butter, and cinnamon mixing together well.  Add the squash.  Bring to a boil; reduce heat, cover and simmer for 10 minutes.  Turn slices, replace cover and cook an additional 5 to 10 minutes until the squash is tender.

Yield: 4 servings

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WARM CHICKEN SALAD

Dressing:

1 tsp grated lime peel
1/4 cup fresh lime juice
3 tbsp sugar
1/2 tsp white wine vinegar
1/4 tsp Dijon mustard

In a small jar with a tight-fitting lid, combine all the above ingredients; shake well to blend.  Set aside.

Chicken:
2 tbsp frozen limeade concentrate, thawed
1/4 tsp freshly ground black pepper
1 lb boneless skinless chicken breast halves, cut into thin strips
1 tbsp olive oil

In a small bowl, combine the limeade concentrate and pepper.  Add the chicken strips; toss to coat.  Heat oil in small nonstick skillet over medium-high heat until hot.  Add chicken mixture and cook and stir 4 to 6 minutes or the chicken is lightly browned and no longer pink.

Salad:
8 cups torn leaf lettuce
1 can (11-oz) mandarin orange segments, drained
1/4 cup golden raisins
1/4 cup coarsely chopped walnuts

Line 4 salad plates with the lettuce.  Top each with the orange segments, raisins, and walnuts.   Top with the cooked chicken and drizzle with the dressing after giving the jar a good shake.

This is an old Pillsbury recipe.

CHICKEN PARMESAN PIZZA

1 (10-oz) pkg frozen garlic bread loaf
1/2 cup canned pizza sauce
6 deli fried chicken strips
1 cup (4-oz) shredded Italian three-cheese blend
2 tbsp chopped fresh basil

Preheat oven to 400.  Arrange garlic bread loaf, buttered, and buttered side up, on a baking sheet.  Bake at 400 degrees for 8 to 10 minutes or until bread is lightly browned.  Spread pizza sauce over the garlic bread. 

Cut the chicken strips into 1/2-inch pieces and arrange over the pizza sauce.  Sprinkle with the cheese and basil.  Bake at 400 degrees for 8 to 10 minutes or until the cheese melts.  Serve immediately.

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HOMEMADE BLUE CHEESE RANCH DIP

1 container (16-oz) sour cream

1 pkg (1-oz) Ranch dip mix
1 pkg (4-oz) blue cheese crumbles
2 tbsp fresh chopped chives

Stir the sour cream, dip mix, blue cheese crumbles, and chives together until blended.

Yield: 2 1/2 cups

Serve with fresh veggies, heavy chips, hot wings, or your favorite dippers.

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CREOLE CHICKEN

2 tbsp dried parsley

1 tsp onion powder
1/2 tsp cayenne powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
4 (1 lb total) boneless, skinless chicken breast halves
2 tbsp olive or canola oil
1 container (8-oz) mango or citrus salsa
2 tbsp chopped fresh cilantro

In a resealable plastic bag combine the parsley, onion powder, cayenne pepper, salt, and pepper; shake to mix.  Add the chicken to the bag, be sure to seal, and shake well to coat overall.

Heat the oil in a large cast iron skillet over medium-high heat and add the chicken.  Cook until the juices run clear when the chicken is pierced with fork tines.  Should take about 7 to 8 minutes per side.

Top with the salsa and sprinkle with cilantro before serving.

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STEAK STRIPS OVER NOODLES

1 lb lean round steak*, trimmed of fat

4 tbsp butter, divided
1 can (10-oz) mushroom pieces, drained
1 cup chopped onion
1 1/2 cups chili sauce
2 tbsp flour
1/2 cup cold water
1 pkg (9 to 10-oz) frozen green beans, cooked until crisp-tender and drained
3 cups dry noodles, cooked and drained
1 tbsp butter tossed with the hot noodles

Cut steak into thin strips. 

Heat 3 tablespoons of the butter in a large skillet set over medium heat.  Add the mushrooms and onion; saute until tender (a couple of minutes).  Using a slotted spoon remove from the skillet; set aside.

Add the other tablespoon of butter to the skillet and add the steak; saute 5 to 7 minutes until browned on both sides.  Add the chili sauce and simmer for 10-12 minutes until the meat is tender.

Blend the flour and cold water together and stir into the skillet.  Cook, stirring constantly, until the mixture begins to boil; about 5 minutes.  Reduce the heat and return the mushrooms and onions to skillet.  Add the green beans and mix well to blend.  Heat to a hot serving temperature but do not allow to boil.

To serve, place the steak mixture over the hot buttered noodles.

Yield: 6 servings

*Skinless boneless chicken breast may be substituted for the round steak if desired.

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TOMATO-ONION-CHEESE CASSEROLE

1 lb onion, sliced thin

4 medium-size ripe tomatoes, peeled and sliced
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil
6 slices American cheese
1/2 cup fine dry bread crumbs
3 tbsp butter, melted

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

Cook the onion in a covered medium saucepan in 1-inch of boiling water for about 10 minutes; drain.

In the prepared dish layer half the tomatoes, half the onions, and sprinkle with half the basil, salt and pepper; top with half the cheese.  Repeat the layers.

Toss the bread crumbs in the butter and sprinkle over the top of the casserole.

Bake at 350 degrees for 30 to 35 minutes until the tomatoes are tender and the casserole is bubbly.

Yield: 6 servings

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FRESH TOMATO & BASIL SAUCE WITH PASTA

12-oz whole-grain spaghetti

1/4 cup + 1 tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
6 tomatoes, chopped
3/4 cup torn fresh basil leaves
1/2 tsp salt
freshly ground black pepper to taste
grated Parmesan cheese for garnish

Cook the spaghetti according to the package directions; drain well.  Return to the pot.

While the spaghetti cooks, heat the 1/4 cup of olive oil in a small skillet.  Add the garlic and cook over low heat for 5 minutes until the garlic begins to change color.  Remove from the heat immediately and add the remaining olive oil.

Add the garlic oil, tomatoes, basil, salt and pepper to the spaghetti in the pot.  Toss to mix and coat.
Top with the Parmesan cheese as a garnish.

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THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned bread crumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and saute until tender. Remove the pan from the heat. Stir in the corn, bread crumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.

HASH BROWN POTATO PANCAKES

1/2 cup canola oil for frying

1 tsp salt
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin

Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.

Heat the oil in a large skillet over medium-high heat until very hot.

In a large bowl mix the salt, pepper, and eggs together.  Add the potatoes and green onions; stir to blend well.

Drop potato mixture by barely 1/2 cup at a time into the hot oil.  Flatten cakes into 4-inch ovals.  Cook 5 to 7 minutes or until golden brown on each side.   Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet.  Set in oven to keep warm while you cook the remaining cakes.

Delicious served with applesauce or sour cream.

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GRILLED BARBECUED CHICKEN THIGHS

2 tbsp canola oil
8 chicken thighs
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup frozen lemonade concentrate, thawed
1 cup ketchup
1/2 cup butter, melted
2 tsp salt
1 tsp hot pepper sauce
1 tsp garlic powder
1/2 tsp cayenne pepper
3 tbsp cider vinegar

Preheat grill.

Heat the oil in a large skillet over medium heat.  Add chicken and cook until browned, about 3 minutes per side.  Remove skillet from the heat.

In a medium saucepan combine the onion, bell pepper, and lemonade concentrate. Stir in the ketchup and butter. Add the salt, hot pepper sauce, garlic powder, cayenne, and vinegar mixing well. Bring to a boil and reduce heat. Continue to cook, stirring often, for the next 5 minutes or until slightly thickened. Save out half the sauce. Place the chicken on the grill and baste using part of the remaining sauce. Grill chicken, turning frequently and basting each time with more sauce, until the chicken is cooked through. 
          

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QUICK AND EASY PASTA AND VEGGIES

1 pkg (approx 9-oz) oven-ready lasagne noodles (or 12-oz other dry pasta)
1 tbsp olive oil
2 medium yellow squash, cut into chunks
2 medium zucchini, cut into chunks
1/2 lb fresh mushrooms, trimmed and cut in half
2 cups tomato-basil pasta sauce
1/4 cup heavy cream
Shaved Parmesan cheese, if desired

Heat about 2 to 3 quarts of salted water in a Dutch oven or large saucepan.  Add the noodles, 1 at a time so they don't stick together, and cook about 8 minutes or until tender.

While noodles cook, heat the oil in a large skillet over medium-high heat until hot.  Add the squash, zucchini, and mushrooms; cover and cook about 5 minutes until crisp-tender, stirring occasionally.  Add the pasta sauce and the cream; heat to boiling, stirring frequently.


Drain the noodles.  Place noodles in a large bowl and toss with the squash mixture.  Sprinkle with Parmesan cheese if desired.  

 

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