MANGO AND AVOCADO SALSA

The salsa is delicious with meats, especially pork and chicken.

1 cup diced mango (the fruit, not a bell pepper!)

1 cup diced diced avocado

2 tbsp chopped fresh cilantro

1 tbsp lime juice

1 tbsp finely grated lime zest

1/4 tsp salt

In a medium bowl, combine all the above ingredients; mix together well.  Chill until serving time.

Note: I specified the mango because having been born and raised in the midwest, I know many of you think a mango is a green bell pepper.  A true mango is a delicious fruit!

file photo for reference

MAPLE-FLAVORED PEANUT BUTTER COOKIES

1/2 cup firmly packed brown sugar

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup real maple syrup
1 egg
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
sugar for dipping fork

Preheat oven to 350 degrees.

In large mixer bowl, beat the brown sugar, butter, and peanut butter until light and fluffy.  Add the syrup and egg; beat well.

Combine the flours, baking soda, salt, and baking powder; gently stir into the butter mixture, mixing well.  You will need to handle this dough so refrigerate up to a half hour if necessary for easier handling.

Shape the dough into ball approximately 1-inch in diameter; place 2-inches apart on ungreased baking sheets.  Dip a fork into the sugar and use to flatten the balls using a criss-cross pattern.

Bake cookies at 350 degrees 8 to 12 minutes or until golden brown.  Do not overbake cookies.

Yield: 4 dozen

SPAGHETTI SHRIMP DISH

8-oz uncooked spaghetti, cooked according to package directions

1/3 cup olive or canola oil
2 cups cooked shrimp
1 large garlic clove, minced
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh dill
1 tsp salt
1/2 tsp freshly ground black pepper

Drain spaghetti.

In a large skillet heat the oil; add shrimp and garlic.  Cook, stirring, for 5 minutes.

Add the cooked spaghetti to the skillet with the garlic and shrimp.  Add the Parmesan cheese, dill, salt, and pepper; toss to coat the spaghetti well.

Serve immediately.
Yield: 6 servings

 file photo for reference only

CHOCOLATE-PECAN SAUCE

This homemade sauce is great over ice cream, pound cake, etc.

1 stick butter
1 cup chopped pecans
1 pkg (6-oz) semisweet chocolate chips
1/2 tsp vanilla

In a heavy skillet, melt the butter; add the pecans and cook over low heat, stirring constantly until the butter is lightly browned.  Remove skillet from the heat.  Add the chips and vanilla; stir until the chocolate chips are melted.

Serve warm.

Yield: 1 1/4 cups

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DR. PEPPER HAM AND CHEESE ROLL

8-oz grated American cheese

1 brick (8-oz) cream cheese
dash of ground red pepper
dash of garlic powder
1/2 cup finely chopped pecans
1 tbsp Dr. Pepper
2 small pkgs Buddig Shaved or Thin Sliced Ham

Lay the ham slices our in a pattern, overlapping each other.

Mix the cheeses, red pepper, garlic powder, pecans, and Dr. Pepper together well.  Spread the cheese mixture over the ham; roll up into a log.  Cover with more ham if needed until all the cheese is covered.  Refrigerate until serving time.  Slice into pieces for ham and cheese spirals.

file photo for reference only

not this exact recipe

PARMESAN BUTTERNUT SQUASH

2 lb butternut squash, peeled, seeded, chunked in 1-inch pieces

4 tsp olive or canola oil, divided
1 onion, cut into 10-inch chunks
1/4 tsp freshly ground black pepper
1/2 cup chicken broth
1/4 cup + 1 tbsp grated Parmesan cheese

Preheat oven to 425 degrees.

In a 15 x 10 x 1-inch baking pan, toss the squash with 2 teaspoons of the oil; spread evenly over bottom of the pan.  Bake 20 minutes.

Add the onion, pepper, and remaining oil.  Again spread into an even layer; bake another 20 minutes or until tender.

Drizzle with the broth and mix lightly.  Sprinkle with the 1/4 cup Parmesan cheese.  Transfer to a serving bowl and sprinkle with the tablespoon of Parm.

Yield: 4-6 servings

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GARLIC SHRIMP WITH ANGEL HAIR PASTA

1 1/2 lb medium shrimp, shelled & deveined

2 tbsp cornstarch
1 can (14 1/2-oz) chicken broth
2 tbsp olive or canola oil
4 garlic cloves, minced
1/8 tsp ground red pepper
1 tbsp dried parsley flakes
3 tbsp lemon juice
5 cups cooked angel hair pasta

In a small bowl combine the chicken broth and cornstarch; set aside.

In a large skillet, over medium-high heat, heat the oil.  Cook the shrimp, garlic, and pepper until the shrimp turn pink; stir often.  Remove shrimp from skillet and set the shrimp aside.

Add the parsley and lemon juice to the skillet.  Stir cornstarch mixture and add to the skillet.  Cook until mixture boils and thickens, stirring constantly.  Return the shrimp to the pan; heat through.

Toss the hot pasta with the shrimp mixture, to serve.

Yield: 6 servings

file photo for reference only

QUICK AND EASY CHICKEN NACHOS

1 can (10.75-oz) condensed Cheddar Cheese Soup

1/2 to 3/4 cup (depending on taste) salsa
2 cans (5-oz each) chunk chicken, drained
1 bag (10-oz) tortilla chips
2 - 3 green onions, sliced
1 small can sliced ripe olives, drained
1 large ripe tomato chopped, optional

In a medium saucepan combine the soup, salsa, and chicken; heat through over low heat, stirring often.

Warm chips in microwave and place on a large platter.  Pour the cheese sauce over the chips and top with the onions, olives, and tomato, if using.

Yield: Serves 4 to 6

TROPICAL CAKE

1 box yellow cake mix (banana may be used)

1 can (20-oz) crushed pineapple in its own juice, drained-reserving 1/2 cup of the juice
1/3 cup canola oil
3 large eggs

Preheat oven to 350 degrees.
Lightly spray a 9 x 13-inch baking pan with nonstick cooking canola spray; set aside.

In large mixer bowl, combine the cake mix, reserved pineapple juice, oil, and eggs at low speed until moistened.  Beat for 2 minutes on high speed.  Fold in 1/2 cup of the crushed pineapple.

Pour the batter into the prepared pan and bake at 350 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

While cake bakes make the following TOPPING:
1/4 cup butter
remaining pineapple
3/4 cup firmly packed brown sugar
3/4 cup flaked coconut
1/2 cup chopped nuts
1/4 cup chopped maraschino cherries

Melt the butter in a medium saucepan over low heat.  Stir in the remaining topping ingredients.  As soon as the cake is done, remove from the oven and gently spread the topping over the top of the cake.

Broil 3 to 5 inches from the heating element until the topping is bubbly.  This will only take a few minutes, usually less than 5.

Allow cake to cool completely before serving and keep stored in the refrigerator.

FRENCH BREAKFAST PUFFS

This is a recipe I got six or seven years ago from Southern Plate. She recommended serving with fresh strawberries.

Ingredients

• 1/2 cup shortening
• 1/2 cup sugar
• 1 egg
• 1 +1/2 cups self rising flour
• 1/4 teaspoon nutmeg I substitute cinnamon
• 1/2 cup milk

Topping

• 1 teaspoon ground cinnamon
• 1/2 cup 1 stick margarine or butter, melted
• 1/2 cup sugar

Instructions

• Preheat the oven to 350 and grease 12-15 medium muffin cups (I just divide it among twelve).
• In the bowl of an electric mixer, beat the shortening, 1/2 cup of the sugar, and the egg thoroughly. Mix in the flour and nutmeg (or cinnamon as a substitute) alternately with the milk.
• Divide batter evenly among muffin cups and bake for 20-25 minutes, until golden brown.
• In a small bowl, mix the remaining 1/2 cup sugar and the cinnamon together. Immediately after baking, dip the puff tops in the melted margarine and then in the sugar mixture. Serve hot.

OLD-FASHIONED JOHNNY CAKE

1 cup all-purpose flour

1 cup yellow corn meal
1/4 cup granulated sugar
1 tsp salt
2 tsp baking powder
1 egg, beaten
1 cup milk
1 tbsp melted butter

Heat oven to 350 degrees.
Grease an 8-inch square pan and set aside.

Combine the flour, corn meal, sugar, salt, and baking powder; set aside.

Lightly beat the egg and add the milk and butter stirring until combined.

Gently stir the dry and wet ingredients together; pour into the prepared pan.

Bake at 350 degrees for 25 minutes or until done.

Cut into 9 squares and serve warm with butter.

photo from edkitchens for reference only

CARROTS WITH CURRY

2 tsp butter

1 tbsp Brown Sugar
3/4 tsp curry powder
1/4 tsp ground cumin
1 lb carrots, scraped and sliced about 1/8" thick
1/4 tsp salt
dash of freshly ground black pepper
3/4 cup water
2 tbsp chopped fresh flat-leaf parsley

In a large nonstick skillet, over medium heat, melt the brown sugar with the butter, curry, and cumin; cook, stirring, for a minute. Add the carrots, salt, pepper, and water. Cover skillet and bring to a boil; reduce heat and simmer 7 to 8 minutes or until carrots are tender.

Remove lid from skillet and simmer briskly, stirring often, for about 5 minutes until the liquid is reduced to a couple of tablespoonfuls. Sprinkle with the parsley.

Yield: 4 servings

MUSTARD FRIED VENISON STEAKS

1 lb venison cubed steaks

1/2 cup Dijon mustard
2/3 cup flour
1 tsp salt
6 tbsp canola oil

Brush the steaks on both sides with the mustard.

Mix the flour and salt and dredge the steaks in the flour.

Heat the oil in a skillet and quickly cook the steaks until golden brown.

Serve immediately.

Note:  Venison should never be overcooked.

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CINNAMON MONKEY BREAD

This is a recipe I got from my husband's cousin's wife years ago.

4 cans small-size biscuits
1 cup granulated sugar
1 tbsp + 1 tsp ground cinnamon, divided
chopped pecans
1 1/2 sticks butter
1 cup brown sugar

Mix together the 1 cup granulated sugar and the tablespoon of ground cinnamon.  Quarter each biscuit and shake in the sugar/cinnamon mixture.  Put into a greased tube pan and sprinkle with some chopped nuts.  Continue layering biscuits and nuts.  Combine the teaspoon of cinnamon with the brown sugar and sprinkle over all.  Melt butter and pour over the biscuits.

Bake at 350 degrees for 30 to 35 minutes.

Pillsbury photo for reference only.

ROBIN'S SAUSAGE BALLS

My cousin Robin gave me this recipe.  I like it because it also uses taco cheese blend.

1 lb bulk sausage
3 1/2 cups Bisquick
4-oz shredded taco cheese
6-oz shredded cheddar cheese

Combine all ingredients and mix well - may even have to use hands.  Shape into balls.  Bake at 350 degrees for 15 - 20 minutes.  Makes 40 balls about the size of a walnut.

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HAM AND EGG SALAD SANDWICHES

2 large eggs, boiled, peeled, chopped

3/4 lb lean (previously cooked) ham, chopped
1/4 cup sweet pickle relish
2 celery ribs, sliced down the middle then sliced thin
2 tbsp fresh chopped parsley
1 tbsp lemon juice
1/4 cup mayonnaise
12 slices whole-wheat sandwich bread
6 lettuce leaves

In a large bowl combine the eggs, ham, relish, celery, and parsley.  Gently toss in the lemon juice and mayonnaise until blended.

To make 6 sandwiches, lay out 6 slices of the bread.  Place a lettuce leaf atop each slice.  Spread about a third of a cup of the ham and egg mixture over the lettuce and top with one of the remaining bread slices.  Cut sandwiches diagonally and place on serving plate.

Note: If you hold the sandwiches together with picks, as I have shown here, be sure picks are removed before eating.  One can choke to death form getting a pick in their throat!

LEMON-GARLIC TILAPIA

So simple and so healthy.

1 lb tilapia
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper
pinch of salt
1 tbsp fresh lemon juice

Spray a large nonstick skillet with canola oil cooking spray; heat over medium-high heat.

Sprinkle the garlic powder, pepper, and salt over the tilapia.

Place the tilapia into the hot skillet and cook until opaque, about 4 minutes per side.  Fish is done when it flakes with a fork.

Before serving, sprinkle the lemon juice over the fish.

Yield: 4 servings

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CHICKEN OVER RISOTTO

1 pkg (8-oz) risotto mix (your choice of flavor)

2 tbsp olive oil
1/2 cup chopped tomato
1/4 cup jarred roasted red peppers, drained and chopped
1/2 cup shredded baby arugula
4-oz mozzarella, diced
1/4 cup balsamic vinaigrette
salt to taste
pepper to taste
1/2 cup Panko plain bread crumbs
2 tbsp grated Parmesan cheese
1 1/4 lb boneless, skinless chicken breast, pounded into thin patties
1 garlic clove, minced

Prepare the risotto according to the package directions, using 1 tablespoon of the olive oil.

In a bowl mix together the tomato, red peppers, arugula, mozzarella, vinaigrette, salt, and pepper.

Mix the bread crumbs and 1 tablespoon of the Parmesan cheese.  Dip the chicken in the crumb mixture.

Warm the remaining tablespoon of oil in a skillet over medium heat.  Cook the chicken until golden, 7 to 10 minutes, turning once.

When the risotto is almost done, stir in the garlic and the remaining 1 tablespoon of the Parmesan cheese; cook for 3 minutes.

Serve the chicken atop the risotto and top with the tomato mixture.

Yield: 4 servings

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BEER BISCUITS

This recipe was given to me by a cousin many years ago. I don't think I have ever made them.

4 cup Bisquick
2 tbsp sugar
1 (12-oz) can beer

Mix all ingredients, beat vigorously 30 seconds.  Fill 24 hot, greased muffin cups 2/3 full.  Bake approximately 15 minutes at 400 degrees.

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REALLY GOOD BROCCOLI-CHEESE SOUP

1 1/2 lb fresh broccoli 

2 cups water

1 pint half & half cream

1 lb Velveeta-type cheese

3/4 tsp salt

1/2 tsp pepper

1/2 cup cornstarch mixed with 1 cup water

Wash broccoli and steam until tender.

Meanwhile, place cream and water in the top of a double boiler.  Add cheese, salt and pepper.  Heat over hot water until all the cheese is melted.

Chop the broccoli and add to the cheese mixture.

Stir the cornstarch and water together in a small bowl until smooth.  Add mixture to the cheese mixture, stirring constantly.  Heat over simmering water until the soup thickens.

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HAWAIIAN DREAM CAKE WITH COCONUT-PINEAPPLE FROSTING

1 box yellow cake mix (2-layer size)

4 large eggs
3/4 cup canola oil
1/2 can (regular size) crushed pineapple with juice

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan and set aside.

Combine all ingredients in mixer bowl.  Beat for 4 minutes on medium speed.

Pour batter into the prepared pan and bake at 350 degrees for 30 minutes or until cake tests done.

Cool in pan.  When cake is cool, frost with the following:

Coconut-Pineapple Frosting
1//2  can (left over from cake batter) crushed pineapple with juice
1/2 cup butter
1 box (1 lb size) powdered sugar
1 can coconut

In a 2-quart saucepan combine the pineapple with juice and the butter; heat over medium-low heat until the butter melts then boil gently for 3 minutes.

Remove pan from the heat and add the powdered sugar and coconut.

Poke holes in the cake and pour the hot frosting over the cake.

SUPER EASY NACHOS

1 can (10 3/4-oz) condensed Cheddar cheese soup

1/2 cup your favorite salsa
1/2 lb ground beef, browned until no longer pink, optional
1 bag (10-oz) tortilla chips
1 large tomato, diced
2 green onions, sliced
1 small can sliced ripe olives, drained well
1 medium-size green bell pepper, finely chopped

Combine the soup and salsa in a saucepan over medium heat.  Heat until the mixture is hot and bubbly, stirring often.

Arrange the tortilla chips on a large shallow, not totally flat!, platter.  Sprinkle the beef over the chips, if using.  Pour the sauce over all.  Sprinkle the tomato, onions, olives, and bell pepper over the top.

ORANGE-WALNUT CHOCOLATE FUDGE

3 cups granulated sugar

1/2 cup orange juice
1/2 cup water
1 pkg (12-oz) semisweet chocolate chips
1 tbsp grated orange rind
4 cups coarsely chopped walnuts

In a large saucepan, combine the sugar, orange juice and water.  Cook the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture boils.  Cook until the mixture reaches 234 degrees on a candy thermometer (soft ball stage), stirring occasionally.  Remove mixture from the heat and stir in the chocolate chips and orange rind.  Stir until the chocolate is all melted.  Stir in the walnuts.

Pour the candy into the prepared pan; set aside to cool.

Cut the cooled candy into 1-inch squares.

Candy may be stored in an airtight container at room temperature.

Yield: 9 dozen candy squares.

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HOMEMADE RANCH DRESSING MIX

1 1/2 tbsp dried parsley

1 tbsp (or less) salt

1/2 tbsp dried chives

1/4 tbsp dried oregano

1/4 tbsp dried tarragon

1/2 tbsp garlic powder

1/2 tbsp lemon pepper

Blend all ingredients together and package in small jar or ziptop bag.

Yield: 1/4 cup mix

To make Ranch Dressing:

1 tbsp Ranch Dressing mix

1/2 cup mayonnaise

1/2 cup buttermilk

Whisk the ingredients together in a small bowl.  Refrigerate for an hour before serving.

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