CAULIFLOWER CHEESE SOUP

 

1 large head cauliflower

2 tbsp onion, minced
2 tbsp butter, melted
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 can beef or chicken broth
3 cups milk
2 cups grated American or Cheddar cheese
1/4 cup chopped fresh parsley, optional

Break cauliflower into small pieces. Cook covered in salted water until tender; drain.

While cauliflower cooks, saute onion in butter until tender. Blend in the flour, salt and pepper. Gradually stir in the broth and milk. Cook over medium heat, stirring constantly until mixture reaches boiling. Turn off heat and add the cheese, stirring until it melts. Add the cauliflower and heat until warmed, if necessary.

To serve, ladle into serving bowls and garnish with the fresh parsley, if using.

Yield: 2 quarts of soup

 File Photo

HAWAIIAN CHICKEN WINGS

 

2 lb wingettes or drumettes

1 cup soy sauce
1/2 cup brown sugar
2 - 3 cloves garlic, minced
1 tbsp sesame oil
1 tbsp sesame seeds
4 green onions, chopped

Flour chicken the night before and store in a paper bag in the refrigerator.

Next day, fry wings in 1-inch of hot oil to brown. Allow to cool for flour coating to set. Wings must be cool enough to handle.

Meanwhile, mix soy sauce, brown sugar, garlic, sesame oil, sesame seeds and green onions to make a sauce.

Dip the wings in the sauce and place on a cookie sheet to warm in the oven.

 File Photo for reference only.

CHICKEN 'N' BROCCOLI BRAID

2 cups cooked chicken breast, cubed

1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1/2 cup chopped red bell pepper
2 tsp dill
2 garlic cloves, minced
1/4 tsp salt
1/4 cup olive oil mayonnaise
1/4 cup plain Greek yogurt
2 tubes refrigerated reduced-fat crescent rolls
1 egg white, lightly beaten
1 tbsp slivered plain almonds

Preheat oven to 375 degrees. In a large mixing bowl, combine chicken, broccoli, cheese, red pepper, dill, garlic and salt. Stir in mayonnaise and yogurt. Unroll both tubes of crescent roll dough onto an ungreased baking sheet and press together forming a rectangle. Seal seams and perforations. Place chicken mixture down the center third of the dough. On each long side, cut dough 3-inches toward the center and about 1 1/2-inch intervals, forming strips. Bring one strip from each side of filling and pinch ends together to seal. Repeat the process until reaching the end. Pinch ends of loaf on both ends to seal in the mixture. Brush top with egg white and sprinkle almonds over the top. Bake for 15-20 minutes until the crust is golden brown and the filling is heated through.

Yield: 8 servings

This is a file photo.

NESTLE'S CHOCOLATE-DIPPED FRUIT

1 pkg (11.5-oz) Nestle Toll House milk chocolate chips

1/4 cup vegetable shortening
Fresh fruit, rinsed and patted dry OR canned fruit, drained and patted dry

Over hot (not boiling) water, combine chocolate morsels and shortening in top of a double-boiler. Stir until the morsels are melted and the mixture is smooth. Remove double-boiler from the heat but keep top over the hot water. If the chocolate begins to set, return to the heat and add 1 to 2 teaspoons of shortening; stir until smooth.

Dip the fruit pieces into the chocolate, shaking off excess. Place dipped fruit on foil-lined cookie sheets. Chill until set, about 10-15 minutes.

Gently loosen fruit from the foil with a thin metal spatula.

May be stored at room temperature up to 1 hour. If the chocolate becomes sticky, return to refrigerator.

Yield: 1 cup melted chocolate

File Photo

SUGAR AND SPICE BAKED APPLES

6 medium cooking apples

1/4 cup + 2 tablespoons raisins

1/4 cup firmly packed brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp unsalted butter

1 cup unsweetened apple juice

Core apples to within 1/2-inch from bottom; peel top third of each apple.

Combine the raisins, sugar, cinnamon and nutmeg in a small bowl. Spoon the mixture evenly into the cavity of each apple.

Place apples in a 10x 6x 2 inch baking dish. Top each apple with 1 teaspoon of the butter and pour the apple juice evenly over the apples.

Cover and bake at 350-degrees 35 to 40 minutes until apples are tender, basting with the juices while baking.

Yield: 6 servings of 1 apple

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LOWER-FAT DROP BISCUITS

 1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup plain low-fat yogurt

1/4 cup frozen egg substitute, thawed

1 tbsp olive or canola oil

Vegetable cooking spray

Combine 1st four ingredients; make a well in center. Combine yogurt, egg substitute and oil; add to dry mixture. Stir just until moistened.

Drop dough by rounded tablespoonfuls, 2-inches apart, onto a parchment-lined or vegetable oil sprayed baking sheet. Bake at 400-degrees 15 minutes or until golden brown.

Yield: 1 dozen biscuits

Per biscuit: 1/6g fat, 13.5g carbs, 3/1g protein 18% of calories are from fat

file photo for reference

PEACHY LEMONADE

2-qts lemonade

2 cans (5 1/2-oz each) peach or apricot nectar

1 cup peach slices

Fresh mint springs for garnish, optional

In a 3-quart pitcher, combine the lemonade and nectar, stir to combine. Refrigerate until chilled.

Just before serving, stir the lemonade mixture and add the frozen peach slices.

Pour into glasses to serve and top each a mint spring, if using.

Yield: 2 1/2 quarts

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PEANUT BUTTER CHEESE BALL

1 brick (8-oz) cream cheese, softened

1 1/2 cups peanut butter

1/2 cup powdered sugar

1 tsp vanilla extract

3/4 cup chopped peanuts

Apple slices for serving

In a small mixing bowl, beat cream cheese until light. Add the peanut butter, powdered sugar and vanilla extract; beat until smooth. Shape mixture into a soft ball and roll in the peanuts. Wrap in plastic wrap and refrigerate until serving time. Serve with the sliced apples.

Yield: 2 1/2 cups

file photo for reference only  - not this exact recipe

SWEET CREAM BISCUITS

 2 cups biscuit/baking mix

2/3 cup heavy whipping cream

2 tbsp sugar

Turn oven on to 450 degrees.

In a bowl, combine the ingredients just until moistened. Turn out onto a lightly floured surface and knead 8 to 10 times. Pat or roll out to 1/2-inch thickness; cut with a floured biscuit cutter or drinking glass. Place biscuits 2-inches apart on a parchment lined or lightly greased baking sheet. Bake at 450 for 10-12 minutes until golden brown. Remove to a wire rack to cool but best when served warm.

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NEW ENGLAND SWEET POTATOES

 4 large (about 3 1/2 lbs) sweet potatoes

1/4 cup maple syrup

2 tsp minced fresh gingerroot

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 cup dried cranberries

1/3 cup chopped pecans, toasted

Place sweet potatoes on a foil-lined baking sheet and bake at 375-degrees around 1 hour until tender.  Cool, then cut in half. Scoop out the pulp into a mixing bowl; discard the skins. Mash the potatoes. Add the syrup, ginger, salt, and cayenne. Mix well. Fold in the cranberries. Set aside 1-2 tablespoons of the pecans for topping. Stir remaining pecans into the potato mixture.

Transfer the mixture to a greased 1 1/2-quart casserole dish. Sprinkle with reserved pecans. Bake, uncovered, at 375 for 15-20 minutes or until heated through.

Yield: 8 servings

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CHICKEN WILD RICE BAKE

 

2 cups cooked shredded chicken

1 box Uncle Ben's Wild Rice Mix
2 can cream of chicken soup
1/2 soup cup of milk
1 small can of sliced mushrooms, drained

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

Combine all the ingredients until well mixed.  Pour mixture into the prepared baking dish, cover and baked 30 minutes until bubbly and cooked through.

Yield: 4 to 6 servings.

File Photo of similar recipe.

COUSCOUS SALAD WITH CRANBERRIES

1 1/2 cups chicken broth

1/2 cup dried cranberries
1 tsp ground cinnamon
1/4 tsp ground cumin
1 cup uncooked couscous
1/3 cup canola oil
2 tbsp rice vinegar
1/2 cup sliced toasted almonds
1/3 cup sliced green onions
2 tbsp chopped fresh parsley
Red leaf lettuce leaves for serving

In a medium saucepan combine the chicken broth, cranberries, cinnamon, and cumin; bring to a boil.  Remove pan from the heat and stir in the couscous.  Cover and let stand 5 minutes.

Fluff couscous with a fork, leave cover off and allow to cool.

Whisk the oil and vinegar together and pour over the cooled couscous.  Add the almonds, green onions, and parsley; toss well.

To serve: Serve at room temperature on individual salad plates over red lettuce leaves.

Yield: 6 servings

 

Note: File Photo

ROSEMARY BISCUITS

This biscuits are not as quick as the pre-made ones but oh so much better!

3 cups self-rising flour
1/4 cup sugar
1/2 tsp salt
1/2 cup shortening, chilled
1 cup buttermilk
1/2 cup whipping cream
1 1/2 tbsp chopped rosemary

Preheat oven to 450 degrees.
Set out a baking sheet or sheets to hold 20 biscuits.

In a large bowl, combine the flour, sugar, and salt together well. Cut the shortening into the mixture until it resembles coarse meal.  Add the buttermilk, whipping cream, and rosemary; stir with a fork until moistened.

Turn dough out on a floured surface and knead 3 or 4 times.  Roll dough to a 1-inch thickness, cut with a floured  2-inch biscuit cutter or glass.  Place the biscuits on an ungreased baking sheet.

Bake at 450 degrees for 10 minutes or until lightly browned.

Note:  These biscuits are great for making sausage sandwiches.

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TRI-COLOR ROTINI SALAD

1 pkg (8-oz) tri-color rotini pasta, cooked according to pkg directions, drained

1 cup Grated Parmesan cheese
1 small bottle (8-oz) your favorite Italian salad dressing
1/2 cup chopped red bell pepper
1/2 cup diced red onion
2 cups broccoli flowerets
1/2 cup ripe olives

Mix all the ingredients together until well blended.  Chill until serving time.

Yield: 8 cups

 I do not have a picture of this salad but this is the pasta I use.

Cheddar and Green Onion Muffins

This is a recipe I got a few years ago from a Southern Living book. The photo is a file photo from novice-baker, if I remember correctly.

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
1 cup shredded extra-sharp Cheddar cheese
1/3 cup finely chopped green onions
1 large egg, lightly beaten
1 cup milk
1/3 cup butter, melted

Preheat oven to 375 degrees.
Lightly grease 12 muffin cups; set aside.

In a large bowl, combine the flour, baking powder, salt, garlic powder, and red pepper; stir well.  Stir in the cheese and the green onions.  Make a well in the center of the mixture.

Whisk together the egg, milk, and butter; pour into the well of the flour mixture.  Stir just until all the flour mixture is moistened.  spoon into the prepared muffin tins, filling 3/4s full.

Bake muffins at 375 degrees for 22 minutes or until a wooden toothpick inserted in the centers comes out clean.  Immediately remove from the pans.  Serve while warm.

Yield: 12 muffins

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CONEY SAUCE

This recipe goes together quickly but does simmer for an hour. I got this from a page called Favorite Recipes. The picture was with the recipe.

1 1/4 lbs hamburger

1 large onion

1/2 cup sugar

1/2 cup chili powder

1/2 cup ketchup

1 1/2 cup water

Chop Onion

Mix Hamburger & Onion in skillet

Brown Hamburger & Onion until Hamburger is done.

Drain.

Put mixture back in skillet and add remaining ingredients.

Simmer 1 hour, stirring occasionally.

Serve on Hot Dogs.

Can be frozen until ready to use

This photo was with the recipe.

EASY LOW-FAT APPLE-SPICE SNACK CAKE

This cake goes together in 10 minutes but it has to bake 45 minutes.

1 1/4 cups unsweetened chunky applesauce
1 cup light (mild) molasses
1/4 cup canola oil
1 large egg
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/3 tsp salt

Preheat oven to 325 degrees.
Grease and flour a 9 x 9-inch baking pan; set aside.

In a large bowl, using a large spoon, mix applesauce, molasses, oil, and egg until blended.  Stir in the flours, baking soda, ginger, cinnamon, cloves, and salt until batter is evenly mixed.

Pour the batter into the prepared baking pan and bake at 325 degrees for 45 minutes or until the center of the cake springs back when lightly touched with a couple of fingers. 

Allow cake to cool in the pan on a wire rack.

Top each piece with a little whipped cream when serving, if desired. Good without it, too.

Yield: 12 servings

 File Photo

CURRIED SWEET POTATO CHOWDER

3 cups cubed peeled sweet potatoes

2/3 cup finely chopped green onions

4 tsp butter

2 tbsp all-purpose flour

1 tsp curry powder

1 tsp salt

1/4 tsp pepper

3 cups milk

2 cups frozen peas, thawed

1 cup half-and-half cream

Place 2-inches of water in a large saucepan; add sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 7 to 9 minutes until tender. Drain and set aside.

In a skillet, sauté onions in butter until tender. In another large saucepan, combine flour, curry powder, salt and pepper. Gradually stir in milk until smooth. Add the sweet potatoes and onions. Add the sweet potatoes and onions. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in peas and cream; heat through but do not boil.

Yield: Serves 6

file photo for reference only - not this exact recipe

CONFETTI LONG GRAIN AND WILD RICE

2 pkgs (6-oz each) long grain and wild rice

2 tsp olive oil

1 small yellow squash, finely diced

1 small zucchini, finely diced

1 small red pepper, finely diced

1 medium carrot, diced

2 green onions, thinly sliced

1/4 to 1/2 tsp salt

Cook rice according to package directions. Meanwhile, in a skillet, heat oil. Add the veggies and salt; sauté about 5 minutes until tender. Transfer rice to a serving bowl; add vegetables and toss gently.

Yield: 8 servings

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HOT CHOCOLATE MIX

 

1 can (8-oz) cocoa (I use Hershey's)

2 lb powdered sugar
8 cups non-fat evaporated powdered milk
1 container (18-oz) non-dairy powdered creamer

In a large bowl combine all the above ingredients.  Store in an airtight container or put in pretty jars for gifting.  To serve put desired amount (usually about 3 tbsp per cup) into a cup and add boiling water; stir until dissolved and add miniature marshmallows, if desired.

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CHRISTMAS GLOW PUNCH

4 1/2 cups tropical punch

1 cup cranberry juice

1 can (6-oz) pineapple juice

1/3 cup lemon juice

2 to 3 cups chilled ginger ale

1 pint raspberry sherbet

In a 2-qt container, combine the punch and juices. Cover and refrigerate until chilled.

Just before serving, transfer above mixture to a small punch bowl. Stir in ginger ale and top with scoops of the sherbet.

Yield: 2 quarts

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GOOD OLD FASHION CREAMY MASHED POTATOES

 Approximately 5 lb potatoes

1 cup butter, softened
1 can (12-oz) evaporated milk
salt to taste
pepper to taste

Peel potatoes and cut into large chunks.  Place the potatoes into a large stockpot or Dutch oven and cover with

 water.  Bring potatoes to a boil, lower heat to medium-high and cook for 20 to 25 minutes or until tender.  Remove from the heat and drain in a large colander.

Place the potatoes back into the pot (or a large bowl if your pot has a nonstick surface) and add the butter.  Mash with a potato masher.  Add the evaporated milk and stir until well combined.  Season with the salt and pepper.

NOTE: I have mashed many potatoes using a potato masher.  These days I usually use my electric hand mixer. The picture below looks like the one I used when I was young.

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