CRUSTY POTATO WEDGES

 

1 lb red potatoes, scrubbed (about 8 potatoes)

1 tbsp Dijon mustard
1 1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp garlic salt

Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. In a large bowl, combine the mustard, paprika, cumin, and salt. Stir to mix well. Add the potato wedges to the seasoning in the bowl and toss to coat potatoes well. Spread the potatoes in a single layer in the prepared baking dish. Leave a little space between wedges so all sides can brown. Bake wedges 20 minutes, turning about halfway through the baking process. Potatoes should be tender and crusty.

 Note: File Photo

BUTTERSCOTCH FLAVORED COFFEE

 

8 cups hot freshly brewed coffee

1 cup butterscotch baking chips
1/2 cup heavy cream
6 tbsp sugar, or sugar to taste
Whipped cream
additional butterscotch chips for garnish, if desired

In a 2-quart heat-proof pitcher, pour in the butterscotch chips; add the hot coffee. Stir together until the chips are melted. Add the heavy cream and sugar, stirring to blend. Pour coffee into serving mugs. Top each mug with some whipped cream and a few butterscotch chips, if desired.

Yield: 8 cups

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TROPICAL FLUFFY SALAD

1 large tub whipped topping, thawed

1 box (4-serving size) instant coconut cream pudding mix
1 large can mandarin oranges, drained
1 can pineapple tidbits, drained - juice reserved

Mix thawed whipping topping and the pudding mix together adding a little of the pineapple juice to make mixture creamier. Fold in the oranges and pineapple tidbits.

Refrigerate at least an hour before serving.

Keep any leftovers refrigerated.

File Photo

CHICKEN APPLE SAUSAGE

 

1 large Granny Smith apple, peeled, cored, diced

2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 lb lean ground chicken

In a large bowl, combine the apple, poultry seasoning, salt, pepper, and sage. Crumble the ground chicken over the mixture and mix well. Divide mixture into 8 equal parts and form into patties. Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the patties to the heated skillet and cook 5 to 6 minutes per side or until no longer pink and cooked through. Drain on paper toweling, if needed.

Per pattie: 92 calories, 4 g carbs, 9 g protein

You can freeze these patties either before or after cooking, if desired. Wrap individually for convenience, if desired.

Note: File Photo

I have had this recipe and photo for several years. I believe I got them from Eating Well.

TOMATO MOZZARELLA SALAD WITH BASIL

Dressing:

3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper

Salad:

1 1/4 lbs tomatoes, sliced
4 oz mozzarella cheese, diced
1/4 cup chopped fresh basil

To make the dressing: In a bowl whisk the olive oil, red wine vinegar, salt and pepper together to mix well.

Arrange the sliced tomatoes on a serving platter. Sprinkle the mozzarella over the tomatoes, then sprinkle the basil overall. Drizzle the dressing over the salad.

Yield: 4 servings

file photo

QUICK AND EASY CABBAGE-APPLE SAUTE'

1 tbsp canola oil

1 small yellow onion, chopped
1 1/2 lb coarsely chopped cabbage
1/4 cup cider vinegar
3 tbsp sugar
1/4 tsp salt
1 large Granny Smith apple, cored and chopped

In a large skillet, heat the oil over medium-high heat. Add the onion and sauté a couple of minutes or until transparent. Add the cabbage and sauté 3 to 5 minutes until cabbage is just tender. Add the vinegar, sugar, salt, and apple. Sauté another minute or two and serve while hot.

Note: Photo Credit to roadtolivingwhole.com

GRILLED LEMON GARLIC CHICKEN

This chicken marinates overnight. It is in the quick fix recipes category because the marinade preparation only takes minutes and the chicken grills quickly the next day.

8 skinless boneless chicken breasts
juice of two lemons
zest of 1 lemon
1/4 cup canola oil
8 garlic cloves, finely minced
1 tsp thyme
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp oregano
1/2 tsp salt
1/2 tsp fresh ground black pepper

Rinse chicken breasts and pat dry. In a large glass baking dish, combine the lemon juice, lemon zest, canola oil, garlic, thyme, parsley, chives, oregano, salt and pepper; add chicken and cover. Refrigerate overnight.

Remove chicken from refrigerator, drain and discard the marinade. Grill chicken until cooked through. Garnish with parsley sprigs and lemon slices, if desired.

 Note: File Photo

QUICK AND EASY CRACKER APPETIZERS

 

Graham crackers

Whole-Grain crackers
1 tub cream cheese
orange marmalade
jalapeno jelly

Spread the crackers with the soft-style cream cheese. Top the cream cheese on the Graham crackers with the orange marmalade. Top the whole-grain cream cheese crackers with the jalapeno jelly. With this one quick and easy recipe, you have appetizers for two very different tastes to serve your guests.

 File Photo

GRILLED CORN WITH CAYENNE AND LIME BUTTER

 

6 fresh ears of corn still in the husks
6 tbsp butter, melted
1 tsp cayenne pepper
juice of 2 limes
pinch of salt

Being careful not to rip husks, pull back and remove silks from the corn. Carefully fold the husks back over the corn. Soak corn in husks in a sink of cold water for 10 minutes. Remove from water and drain well.

Place corn on a medium-high hot grill and cook about 12 minutes, turning often to prevent burning. Set aside to cool slightly.

In a small bowl, combine the butter, cayenne pepper, lime juice and salt. When the corn is cool enough to handle, pull back the husks but leave them attached as handles. Brush the butter mixture over the corn and serve.

File Photo

MOCHA CHOCOLATE MOUSSE PARFAITS

1 3/4 cups cold milk
1 tsp instant coffee granules
1 pkg (8-oz) cream cheese, softened
1 pkg (4-oz) chocolate flavor instant pudding and pie filling mix
8-oz frozen whipped topping, thawed

Microwave 1/4 cup milk and coffee granules on High for 30 to 45 seconds. Stir to dissolve coffee granules.

In a medium mixing bowl, gradually add the coffee mixture and the remaining milk to the cream cheese while beating at medium speed of an electric mixer. Beat until well blended. Add the pudding mix and beat at low speed 1 to 2 minutes or until well blended.

Spoon mousse into 6 parfait glasses alternating with whipped topping. End with whipped topping and sprinkle with chocolate shavings or chocolate coated coffee beans.

Note: File Photo

PARMESAN CHEESE CRAB CAKE SANDWICHES

1 pkg (8-oz) crab delight flakes, rinsed and chopped
1 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
1 tsp Dijon mustard
1/2 cup dry bread crumbs
1/4 cup oil
Bottled tartar sauce
8 toasted sourdough bread slices
lettuce, tomato, other garnishes, as desired

In a medium bowl, mix together the crab flakes, Parmesan cheese, eggs, bell pepper, green onion, and Dijon mustard. Mix together well to combine and shape into 8 patties. Coat patties with the bread crumbs.

Heat the oil in a large skillet over medium-high heat. Add patties and cook approximately 3 minutes on each side or until golden brown.

To make into sandwiches spread tartar sauce on bread slices. Place two crab cakes on a bread slice, add garnishes, if using, and top with a second bread slice to make 4 double meat sandwiches. Cakes can also be eaten as an entee instead of sandwiches.
 

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POUND CAKE WITH BERRIES

 

1 vanilla pound cake, homemade or store bought

powdered sugar glaze or whipped cream, your choice
fresh strawberries
fresh blueberries

Slice pound cake into individual slices. Pour powdered glaze over the slice of cake or top with a dollop of whipped cream. Garnish with the fresh strawberries and blueberries.

Note: Use a large star cookie cutter and cut cake slices into star shapes, if desired.

To make a powdered sugar glaze, mix a pound of powdered sugar with a small amount of milk or cream and a half teaspoon of butter flavoring or vanilla extract. Use as much milk or cream as needed for the consistency you prefer.

 file photo

QUICK AND EASY CORN CHOWDER

1 can (10 3/4-oz) condensed cream of potato soup

1 soup can of milk

1 can (17-oz) whole kernel corn, mostly drained

1 tbsp butter

6 slices bacon*, cooked crisp, drained on paper towels, crumbled

Minced parsley or green onion for garnish

Freshly ground black pepper to taste

In a medium saucepan, cook the soup with the milk, stirring until hot. Add the corn and butter, heat through. 

Sprinkle with the bacon and parsley or green onion. Season with pepper to taste.

*May substitute 1/3 cup chopped cooked ham, if desired

Yield: 4 servings

file photo for reference

HOT ARTICHOKE SHRIMP DIP

1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) chopped green chilies, drained
3/4 cup shredded Parmesan cheese
6-oz medium shrimp, deveined, cooked and diced
3/4 cup mayonnaise
1/8 tsp garlic powder
Crackers or party bread for dipping

Preheat oven to 350 degrees.

Combine the artichoke hearts, chilies, Parmesan, shrimp, mayonnaise, and garlic powder; spread into a 1-quart baking dish. Bake until hot, 20 minutes, stirring after 10 minutes.

Serve dip warm with the bread or crackers.

Yield: 12 servings

Note: This is a file photo.

Happy St Patrick's Day

 

CHEESY MASHED POTATOES

2 cups instant mashed potato flakes

1 jar (8-oz) pasteurized process cheese spread
1/3 cup sour cream
1/3 cup chopped chives

Prepare the potatoes according to the package directions, omitting milk. Heat the cheese spread according to the label directions; mix into the potatoes. Add the sour cream and chives; stir to blend well.

Yield: 4 to 6 servings

file photo

MICROWAVE ZUCCHINI CASSEROLE

1 large tomato
6 large slices zucchini
1 celery stalk
1/2 stick oleo
2 large slices of yellow onion
1 large green bell pepper
salt to taste
pepper to taste

Into a bowl, cut all the vegetables into 1/2-inch pieces. Add salt and pepper as desired. Melt oleo in a casserole dish in the microwave. Stir the vegetables in and toss to coat well. Cover the dish. Cook in the microwave on high until vegetables are tender, about 8 to 10 minutes.

Yield: 4 servings

File Photo

CRISPY RICE & GRANOLA TREATS

1 package (10-oz)regular marshmallows

1/4 cup butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled unsalted sunflower seeds

Line a 13 x 9-inch baking pan with foil leaving foil hanging over the short sides. Butter the foil and set aside.

In a large saucepan, combine the marshmallows and butter. Cook and stir the mixture until the marshmallows are melted. Stir in the granola, cereal, and sunflower seeds. Press mixture into the prepared pan. Cool. Remove foil lining with uncut bars from the pan. Cut into 24 bars.

Note: File Photo

QUICK AND EASY PECAN CHICKEN BREASTS

This is an easy recipe but it does require marinating of at least an hour.

4 (about 1 1/4 lb total) boneless, skinless chicken breasts
1/2 cup creamy Italian dressing
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
1/4 cup butter

Place chicken in a ziptop plastic bag and pour the dressing over the chicken. Marinate in the refrigerator from 1 hour to overnight. Drain and discard marinade.

In a shallow bowl or pie plate, combine the bread crumbs and chopped pecans. Dredge the chicken breasts through the crumb mixture pressing to coat well.

In a large skillet, over medium heat, melt the butter. Add chicken to skillet and cook 5 to 6 minutes on each side or until tender and cooked through.

BUTTER DIP BUTTERMILK BISCUITS

1 stick (1/2 cup) salted butter

2 1/2 cups all-purpose flour

1 1/2 tbsp. granulated sugar

1 1/2 tbsp. baking powder

1 3/4 cup buttermilk

 Preheat oven to 450F degrees.

In a microwave-safe bowl or in the baking dish that you’ll use for baking, if it’s microwave-safe, melt butter in the microwave. Put melted butter in an 8×8 baking dish.

In a medium bowl, mix together the flour, sugar and baking powder; pour in buttermilk. Stir until a loose dough forms. Batter will be sticky.

Pour biscuit dough into baking dish (right on top of the melted butter.) Spread it out with the back of a spoon or a butter knife or use your hand. Dough may not be even but that's okay. Some of the butter will run over the top of the dough and that is okay, too.

Bake for about 20-25 minutes, rotating dish once during baking. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Slice and serve with butter! 

 Note: Recipe modified from original Betty Crocker recipe. This is a file photo.

SHORTCUT CUTOUT COOKIES

1/4 cup all-purpose flour

1/2 of an 18-oz roll of refrigerated sugar-cookie dough

Heat oven to 350 degrees.

Knead the flour into cookie dough until completely blended together. Roll out dough with a rolling pin on a lightly floured surface to 1/8-inch thickness. Cut out cookie shapes and put about 1-inch apart on ungreased baking sheets. Re-roll the scraps and cut more cookies. Bake cookies at 350 degrees for 9 to 11 minutes or just beginning to brown around the edges. Cool on the pan for 5 minutes then transfer to wire racks to cool completely. Frost or decorate as desired.

This is a file photo.

CRISPY TILAPIA

 

1 1/2 lb tilapia fillets

3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

 

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HONEY-PEANUT SQUARES

1 cup sugar

1 cup peanut butter
6 cup regular Cheerios
1 cup honey
1 cup peanuts

Butter a 9 x 13-inch pan and set aside.

In a large saucepan bring the sugar and honey to a boil but do not boil. Remove from heat. Stir in the peanut butter, peanuts and cereal. Press mixture into the prepared pan. Cut into squares.

  

 Note: File Photo

VERY CHERRY FRUIT SALAD

Note: This is a quick to fix recipe. It does, however, need to chill for four hours before serving. A great make-ahead dish.

1 can (15-oz) fruit cocktail drained
1 can(8-oz) crushed pineapple
1 can(21-oz) cherry pie filling
2 bananas, sliced
1 can(14-oz) sweetened condensed milk
1 carton (8-oz) sour cream
1 carton (8-oz) frozen whipped topping, thawed

Mix together the whipped topping, sweetened condensed milk and sour cream; fold in the fruit cocktail, pineapple, cherry pie filling and bananas.

Cover and refrigerate for at least four hours before serving.

File Photo

BROCCOLI MAC AND CHEESE

1 1/2 cups elbow macaroni

2 slices bacon
1 cup frozen broccoli cuts
2 tbsp water
1 jar (8-oz) pasteurized process cheese spread

Cook macaroni according to package directions; drain and set aside.

Meanwhile place bacon inn a 1 1/2-quart microwaveable casserole dish. Cover and cook on high 1 to 2 minutes until bacon is crisp; drain and crumble. Using a paper towel, wipe out the casserole dish. Combine broccoli and water in the casserole dish. Microwave broccoli on high for 3 to 5 minutes or until crisp tender; drain. Stir the cheese into the broccoli and microwave for 1 minute. Stir in the cooked macaroni and microwave another 2 or 3 minutes until heated through, stirring once. Sprinkle the crumbled bacon over the top.

Yield: 4 servings

 File Photo 

EASY FRUIT MEDLEY

1 can peach pie filling)

2 cans (15-0z each) fruit cocktail, drained

1 can (20-oz) pineapple chunks, drained -save juice

1 can (15-oz) mandarin oranges, drained

2 medium firm bananas

In a large bowl, combine the pie filling and canned fruits. Cover and refrigerate until serving time.

Before serving, slice the bananas and dip in the saved pineapple juice. Drain and add to the fruit mixture, stir to blend and serve.

Yield: 12-14 servings

fruit basket for color

TUNA BURGER

1 can (6-oz) tuna, drained and flaked

1 egg

1/2 cup Italian-seasoned breadcrumbs

1/3 cup finely chopped onion

1/4 cup finely chopped celery

1/4 cup chopped red pepper

1/4 cup mayonnaise

2 tbsp chili sauce

1/2 tsp dill weed

1/4 tsp salt

1/8 tsp pepper

Dash hot pepper sauce

Dash Worcestershire sauce

4 hamburger buns, split

Tomato slices and lettuce leaves for garnish

In a bowl, combine all ingredients down to the buns. Mix well, shape into 4 even size patties (mixture will be soft). Coat a nonstick pan with oil and cook patties 3 to 4 minutes per side or until cooked through. Serve on the buns with tomato and lettuce as garnishes.

Yield: 4 servings

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BLUEBERRY-ORANGE WHIRL

1 pkg (12-oz) frozen blueberries, unthawed OR 2 1/2 cups fresh blueberries

1 carton (8-oz) vanilla low-fat yogurt

1/2 cup orange juice

1/2 cup milk

1 tsp vanilla extract

In an electric blender, whirl berries, yogurt, orange juice, milk and vanilla extract until smooth.

Serve immediately.

Yield: 4 servings

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PINEAPPLE BANANA SHAKE

 

1/3 cup pineapple juice

1/3 cup low-fat milk
1/3 cup frozen vanilla yogurt
1/2 ripe banana, peeled & sliced
1/2 tsp vanilla extract

Combine all ingredients in a blender container and blend until smooth.

Yield: 1 serving

 File Photo

NO BAKE PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

1 1/2 cups confectioners' sugar

1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tbsp) unsalted butter, melted
8-oz semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 tsp flaky sea salt, optional


Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

Recipe courtesy of Nancy Fuller 

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STUFFED CHICKEN PARMESAN

This recipe was sent to me by a friend. She got it from Tasty. If you follow my blogs, you know I don't eat chicken so I have never made this.

3 chicken breasts, boneless and skinless
Salt, to taste
1 cup mozzarella cheese (grated, I assume)
2 cups flour
6 eggs, beaten
2 cups breadcrumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup Parmesan (grated, I assume)
2 tablespoons basil

Cut a pocket into each chicken breast.

Stuff the pockets evenly with the mozzarella cheese.

Press the edges of the chicken together to seal the pocket.

Separate the flour, eggs, and breadcrumbs into 3 separate bowls.

Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.

Dip the floured chicken into the egg, then the breadcrumbs, coating it evenly.

Heat the oil in a large pan over medium heat. Preheat oven to 180°C (?)!

Fry the chicken until golden brown on both sides.

Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.

Top with the rest of the tomato sauce, then sprinkle the Parmesan and basil on top.

Bake for 20 minutes.

Yield: 3 servings

File Photo that came with recipe.

QUICK AND EASY MARSHMALLOW FUDGE CANDY

 

1 pkg (12-oz) semi-sweet chocolate chips

1 cup chunky peanut butter
4 cups miniature marshmallows

In a microwave safe 2-quart bowl, microwave chocolate chips and peanut butter together on medium setting for 2 to 3 minutes or until the chocolate is melted, stirring after each minute. Fold in the marshmallows and spread the mixture in a buttered 9-inch square pan. Chill until firm. Cut into approximately 24 pieces.

 File Photo

BIBB LETTUCE WITH HOMEMADE CREAMY ITALIAN DRESSING

 

1 cup mayonnaise

1 carton (8-oz) dairy sour cream
2 green onions, chopped
2 tbsp vinegar
2 tsp sugar
1 tsp Italian seasoning
3/4 tsp celery salt
3/4 tsp dry mustard
1/4 tsp black pepper
1 clove garlic, minced
4 small heads Bibb lettuce
Milk, if needed

To make dressing: In a small mixing bowl, combine salad dressing or mayonnaise, sour cream, onion, vinegar, sugar, Italian seasoning, celery salt, dry mustard, garlic, and pepper. Using a wire whisk or rotary beater, mix until smooth. Transfer dressing to a container with a lid, cover and chill until serving time. Just before serving, cut each lettuce head in half lengthwise. Arrange halves on a serving platter. If desired, arrange some tiny tomatoes on the plate as a garnish. If dressing is too thick, add a small amount of milk until of desired consistency. Pour dressing over the salad.

Serves 8.

file photo

QUICK AND EASY CHEESY CHICKEN ENCHILADAS

1 jar (12-oz) chunky salsa
2 cups (8-oz) cubed Velveeta cheese
3 cups chopped cooked chicken
4 8-inch flour tortillas
1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped
1/3 cup shredded cheddar cheese
Salsa, sour cream, etc for additional toppings, if desired

In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.

This is a basic file photo.