FRUIT SALSA AND CINNAMON CHIPS

 

2 apples, peeled, cored, diced

1/2 lb raspberries, halved
1/2 lb strawberries, diced
2 kiwis, peeled and diced
3 tbsp 100% Fruit Apricot Fruit Spread
1 tbsp firmly packed brown sugar
Cinnamon chips (recipe below) for serving

In a large bowl combine the apples, berries, and kiwi with the fruit spread and brown sugar.  Gently, mix together well and cover.  Refrigerate for at least 15 to 20 minutes.

CINNAMON CHIPS:
1/2 cup sugar
2 tbsp ground cinnamon
10 (8-inch size) soft flour tortillas
butter-flavored cooking spray

Preheat oven to 350 degrees.

Combine the sugar and cinnamon together in a small bowl; set aside.

Using the cooking spray, coat one side of each tortilla.  Cut into wedges, arrange sprayed side down in a single layer on a large baking sheet; sprinkle evenly with the sugar mixture.  Spray with the cooking spray.

Bake about 10 minutes or until crisp.  Turn after 5 minutes.  Allow to cool slightly then serve with the salsa.

Yield: 10 servings

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STRAWBERRY DREAM PIE

Note: This is a very quick pie to make but it does require chilling. It is an excellent recipe to be made ahead.

1 graham cracker pie crust
3 egg yolks
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 can strawberry pie filling, chilled
whipped cream
fresh strawberries for garnish, if desired

Preheat oven to 350 degrees.

In a medium mixing bowl, beat the egg yolks until they lose their shape. Stir the sweetened condensed milk and the lemon juice into the egg yolks. Pour the mixture into the graham cracker crust and bake at 350 degrees for 8 minutes. Cool; cover with plastic wrap. Chill at least 3 hours or as long as overnight.

Before serving top with the pie filling. Cut pie and add a dollop of whipped cream to each slice. Top the whipped cream with a fresh whole berry for a garnish, if desired.

 Note: File Photo

CORNBREAD BEEF CASSEROLE

 

1 lb ground beef

1 garlic clove, crushed
2 tbsp chili powder
1 can (16-oz) pinto beans
1/4 cup chopped onion
2 cans (8-oz) tomato sauce
1 cup shredded cheddar cheese
1 pouch Mexican cornbread mix

Preheat oven to 400 degrees. Spray a 12 X 8-inch baking dish with nonstick cooking spray.

In a 10 or 12-inch skillet crumble and cook the ground beef with the crushed garlic and onion until the meat is browned; drain off excess fat. Stir the chili powder and the tomato sauce into the meat mixture. Spoon the meat mixture into the prepared baking dish. Sprinkle the cheese evenly over the meat mixture. Spoon the pinto beans over the cheese. Prepare the cornbread mix according to the package directions and pour the batter over the beans. Bake at 400 degrees approximately 25 minutes or until the cornbread is browned.

 Note: File Photo

BROWN SUGAR GLAZED SALMON

 

1/4 cup packed light brown sugar

2 tablespoons Dijon mustard

4 (6 ounce) boneless salmon fillets
salt to suit taste
freshly ground black pepper to suit taste

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
 
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.  

Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

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BAKED PANKO CHICKEN BREASTS

 

 

6 boneless, skinless chicken breast halves
2 tbsp butter, melted
1/2 cup grated Parmesan cheese
1/4 cup Japanese (Panko) bread crumbs
1 tsp oregano
1 tsp parsley flakes
1/4 tsp paprika
1/4 tsp salt
1/4 tsp fresh ground black pepper

Preheat oven to 400 degrees. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.

Combine the Parmesan cheese, bread crumbs, oregano, parsley, paprika, salt and pepper in a pie plate.

Dip the chicken into the melted butter then dredge in the pie plate mixture to coat. Place on the prepared pan.

Bake at 400 degrees for 20 to 25 minutes or until tender and juices run clear.

 File Photo

EASY SEAFOOD PIZZA

1 roll (8-oz) refrigerated crescent rolls
1 pkg (8-oz) cream cheese, softened
1 tsp dried dill weed
1 tsp lemon zest
1/2 cup seafood cocktail sauce
1/2 medium cucumber, seeded and chopped
1/4 cup green bell pepper, seeded, and chopped
4 oz flaked or imitation crab meat, coarsely chopped
1 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees.

Unroll the crescent dough and separate it into triangles. On a 12 or 13-inch pizza pan or baking stone arrange the triangles in a circle with the points in the center. Using a lightly floured pizza roller or rolling pin, roll the dough into an even circle by pressing the seams together to seal into one piece of dough. Bake at 350 degrees for about 15 minutes or until golden brown. Remove the crust from the oven and cool completely. In a small mixing bowl, combine the cream cheese and dill weed. Add the lemon zest to the cream cheese mixture and mix well. Spread the mixture evenly over the cooled crust. Spread the cocktail sauce over the cream cheese mixture. Sprinkle the cucumber, bell pepper, and crab meat over the cocktail sauce. Sprinkle with the parsley. Cut pizza and serve.

 This picture is just used for fun. I do not eat seafood and have never made this recipe.

ALMOND JOY COOKIES

 

1 cup butter

1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Preheat oven to 375°F
 Lightly grease cookie sheets (Personally, I line my cookie sheets with parchment paper.)

Combine dry ingredients (flour, baking soda and salt); set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely.

Love this cookie recipe. I got it online from Sara Lilian's blog some time ago. The notes in ( ) are mine.

 Note: Photo from same source as recipe.

OLD FASHION HOOSIER GERMAN CABBAGE

1 medium head cabbage, grated
1/2 cup boiling water
1/2 tsp salt
1 egg
1/3 cup white vinegar
3 tbsp sugar

In a large skillet or a saucepan, cook the cabbage in the boiling water with the salt for two minutes. Drain water from the cabbage. In a small bowl combine the egg, vinegar, and sugar. Pour the egg mixture over the cabbage, cooking while stirring, only until the egg congeals. Remove from heat and season with more salt and black pepper, if desired.

Often served with barbecued chicken and with ham.

File Photo

CHICKEN FAJITA PITA

 4 pita pockets

1 lb boneless, skinless chicken
1 green bell pepper
1 small onion, sliced
1 tsp canola oil
1 tsp lime juice

Cut the chicken into strips. Core and seed the bell pepper and slice into thin strips; slice onion into rings.
In a large skillet, heat the canola oil. Add the chicken and lime juice to the skillet and stir-fry until the chicken in tender and cooked through. This will take about 8 minutes. Add the bell pepper strips and the onion; cook another 3 or 4 minutes, until the veggies are tender. Stuff the mixture into the pita pockets. Add some picante sauce or other garnish, if desired.

 Note: File Photo

BEEF AND ZUCCHINI SKILLET

1 lb lean ground beef

1/2 medium onion, chopped
2 small hot peppers, seeded and chopped
1 large cubed zucchini, peeled and diced
2 large tomatoes, diced
2 carrots, sliced
1 small can V-8 Juice

In a large skillet cook the ground beef, onion and peppers until the meat is no longer pink and the peppers are soft. Pour the mixture into a colander to drain. Using a paper towel wipe the skillet. Return the meat mixture to the skillet. Add the carrots and juice. Bring to a boil and lower heat to simmer. When the carrots start to get tender, add the zucchini and tomatoes. Simmer until the vegetables are tender.

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BARBECUE-JELLY MEATBALLS

 

2 lb lean ground beef

1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly

In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.

In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.

Note: File Photo

TACO PASTA SALAD

• 2 cups uncooked spiral pasta
• 1 pound ground beef
• 1 envelope taco seasoning
• 3 cups shredded lettuce
• 2 cups halved cherry tomatoes
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup Catalina salad dressing
• Tortilla chips

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.

Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 6 servings.

Originally published as Taco Pasta Salad in Quick Cooking January/February 2005, p19 

  

ARTICHOKE PEPPER SPREAD

1 can (14-oz) artichoke hearts, drained

1 jar (6-oz) marinated artichoke hearts, drained
1 cup shredded cheddar cheese
1 can (4-oz) diced green chili peppers, drained

Place all the drained artichoke hearts in a blender container or food processor. Cover and process until finely chopped. Stop machine and scrape down sides of bowl when necessary. Transfer artichokes to a medium saucepan; stir in the cheese and chili peppers. Cook, stirring, over medium-low heat for about 15 minutes or until heated through and the cheese has melted. Serve warm with party breads and/or assorted crackers.

 file photo for reference only.

LEMONY LAMB CHOPS

 

2 tsp lemon pepper seasoning

2 1/2 tsp ground cumin
4 shoulder lamb chops, 3/4-inch thick
2 tsp canola oil
1 lemon, cut into wedges

In a small bowl mix the lemon pepper seasoning with 2 teaspoons of the ground cumin; rub onto both sides of the chops. Heat the canola oil in a nonstick skillet set over medium-high heat. Cook the chops 3 to 5 minutes per side depending on your desired doneness. Serve with lemon wedges.

File photo from Albertson's.

EASY SAUTEED SHRIMP

 

2 tbsp butter or butter flavored shortening

1 large garlic clove, cut into quarters
1/2 tsp dried dill
1/2 lb small fresh shrimp that are peeled and deveined

In a small skillet melt the butter or shortening; add the garlic and dill weed. Cook while stirring over low heat until the garlic starts to turn light brown. Discard the garlic. Add the shrimp and cook, stirring, over medium heat for around 5 minutes or until color is opaque.

Drain the shrimp on paper toweling. Serve immediately.

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QUICK AND EASY CREAM OF SPINACH SOUP

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp black pepper
dash of ground nutmeg
4 1/4 cups milk
1 pkg (10-oz) frozen chopped spinach, thawed and water squeezed out

In a large saucepan melt the butter; add the chopped onion. Cook, stirring, over medium heat until the onion is tender. Stir in the flour, mixing well to avoid lumps. Add the salt, pepper, and nutmeg. Gradually blend in the milk while stirring. Continue to cook, stirring, for about a minute or two until thickened. Stir in the spinach and remove from the heat.

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CARAMEL APPLE BREAD PUDDING

10 slices cinnamon-raisin bread, cubed

1/4 cup butter, melted
3 medium Granny Smith apples, diced
1 cup caramel sauce

Preheat oven to 350 degrees. In a medium bowl, toss the bread with the melted butter. In a 9-inch square baking pan that has been sprayed lightly with nonstick cooking spray, layer half the apples, half the bread mixture, and half the caramel sauce. Repeat the layers. Bake at 350 degrees for 25 to 30 minutes until the apples are tender and the bread is golden brown.

file photo