SWEET CORNBREAD SQUARES

1 cup flour

1 cup cornmeal

1 cup milk

1/2 cup sugar

1/3 cup vegetable oil

1/4 cup honey

3 tsp baking powder

1 tsp salt

1 egg

Heat oven to 400-degrees.

Grease a 9-inch square pan; set aside.

In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk, oil, honey and egg until blended. Pour batter into the prepared pan and bake at 400-degrees 25 minutes. Cut into squares to serve.

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CREAMY MUSHROOM POLENTA

2 tbsp butter

8-oz sliced mushrooms

1 garlic clove, minced

1/3 cup white wine

3 cans (14.5-oz each) lower-sodium chicken broth

1 1/2 cup half-and-half cream

1 1/2 cups instant polenta

1/4 tsp salt

1 1/2 cups shredded Parmesan cheese

In a nonstick skillet, heat butter over medium-high heat. Add mushrooms and cook, stirring, until browned, about 5 minutes. During last 30 seconds of cooking, add the garlic. Transfer to a bowl and allow to cool. Cover and chill until ready to serve.

Before serving, heat mushrooms in a skillet over medium-high heat. Add wine and cook, stirring, 2 minutes.

In a pot, mix the broth and cream. Bring to a boil over medium-high heat then reduce heat to medium. Whisk in the polenta and salt. Cook, whisking constantly until thickened, about 5 minutes. Stir in 1 cup of the Parmesan. Transfer to a serving bowl and top with mushroom mixture and remaining Parmesan.

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CRISPY RICE BALLS

1 pkg (8-oz) risotto

3 eggs

1 cup seasoned breadcrumbs

Cook risotto according to the package directions and allow to cool enough to handle. Roll into 16 balls.

Break eggs into a bowl and beat with a fork to blend. Place breadcrumbs into a separate bowl.

Dredge risotto balls in the eggs then roll in the breadcrumbs.

Bakes in batches in an air-fryer at 400 degrees for 10 minutes.

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TURKEY NOODLE SOUP

1 small onion, chopped fine

1 tsp fennel seeds, crushed fine

5 cups chicken broth

1 can diced tomatoes 

4-oz egg noodles

3 cups roasted turkey

1 can lentils

Coat large pot with cooking spray and heat over medium heat. Add the onion and fennel and cook while stirring for 5 minutes or until onion is tender. Add the chicken broth and tomatoes; bring to a boil. Add the noodles and cook 5 to 6 minutes until noodles are tender. Stir in the turkey and lentils; cook until heated through.

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CHEESY GREEN BEAN CASSEROLE

4 (14.5 oz) cans French-style green beans, drained

1 can condensed cream of mushroom soup

1 cup finely shredded cheddar cheese

2 cups crispy fried onions

Heat oven to 350 degrees.

Coat 14"x9" baking dish with nonstick cooking spray.

In a bowl, toss green beans with mushroom soup until fully coated; transfer to prepared baking dish. Top with cheese. Bake at 350 degrees approximately 30 minutes until hot and bubbly. Remove from oven, top with the fried onions. Return to oven and bake 5 more minutes or until the onions are slightly browned.

Variation: Omit cheddar cheese and substitute 1/4 cup grated Parmesan and 3/4 cup shredded Gouda.

Yield: 8 servings

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CINNAMON LATTE

3 cups almond milk

1 cup brewed coffee

4 star anise pods

4 cinnamon sticks

In a pot, bring all the ingredients to a boil. Remove from heat, cover and steep for 10 minutes. Strain before serving.

Garnish with whipped cream sprinkled with cinnamon. Add a cinnamon stick as a stirrer if desired.

Yield: 4 servings

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CHICKEN SALAD IN LETTUCE CUPS

1/4 cup chopped walnuts
1/4 cup light mayonnaise
1/4 cup plain fat-free Greek yogurt
2 tsp sherry (or red wine) vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cup shredded skinless, boneless rotisserie chicken breast
2 tbsp chopped fresh flat-leaf parsley
6 green onions, white and light green parts, chopped
6 Bibb lettuce leaves
1/3 cup tart dried cherries

Preheat oven to 350 degrees.

Spread walnuts in a single layer on a baking sheet and bake until nuts are toasted, about 5 minutes. Cool.

In a small bowl, stir together the mayonnaise, yogurt, vinegar, salt and pepper.

In a large bowl place the chicken, walnuts, parsley, and green onions; toss to combine. Add the dressing and stir to coat well.

Place lettuce leaf in each of 6 salad bowls. Divide chicken salad evenly among the bowls and top with the cherries.

This is an old recipe and photo from SL.

CHILI CON CARNE WINCHESTER

2 tbsp canola oil

1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 lb ground beef, drumbled
1 garlic clove, minced
2 (15-oz) can kidney beans, drained
1 (16-oz) can stewed tomatoes
1 (15-oz) can VEG-ALL mixed vegetables, do not drain

Heat oil in a 3-qt stockpot over medium-high heat. Add onion and bell pepper; cook, stirring, until softened.

Add the ground beef, garlic, kidney beans and stewed tomatoes. Bring to a boil; cover. Reduce heat and simmer 30 minutes.

Stir in the VEG-ALL and cook 10 more minutes.

Serve hot. Top with sour cream, thin red onion slices, grated cheese, etc, if desired.

Yield: 6 servings

Personal note: For health reasons, I always cook my ground beef first, drain well and then use in the recipe.

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HONEY DIJON WINGS

1/4 cup honey

1/4 cup Dijon mustard

2 tbsp butter, melted

1 to 2 tbsp cayenne pepper sauce (Depends on your taste)

1 tsp garlic powder

1/2 tsp salt

3 lbs chicken wings, halved at joint

Heat oven to 425-degrees.

Line 2 rimmed baking sheets with foil; place a rack on each sheet. Coat pan with cooking spray.

In a bowl, combine honey, mustard, butter and cayenne pepper sauce. In separate bowl, combine garlic powder and salt; rub over the wings.

Arrange wings in a single layer on the racks. Bake until no longer pink near the bones, 35 to 40 minutes. Brush with sauce several times during the last 15 minutes of baking time. Broil each pan 3 minutes.

Yield: 8 servings

Photo from the midnight baker

 

Roasted Butternut Squash Puree

This recipe makes a good dairy-free side dish.

3 lbs butternut squash, about 6 cups peeled, seeded, cubed

3 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

3 tbsp maple syrup

1/3 cup lite coconut milk

1 tsp minced fresh chives

Heat oven to 350-degrees.

On a rimmed baking sheet, toss squash with 2 tablespoons of the oil, salt and pepper. Roast. stirring once, until tender, 35-40 minutes. Transfer to a large bowl and let cool slightly.

In batches, in food processor, pulse squash with syrup, remaining oil and coconut milk until smooth and creamy. If necessary, reheat over low heat in the pot squash was cooked in. Transfer to a serving bowl and sprinkle with the fresh chives.

Yield: 6 servings

Per serving: 180 calories, 2g protein, 30g carbs, 304 mg sodium, 8g (2 sat) fat

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APPLE FRITTERS

1 cup vegetable oil

6 cups diced apples

1/2 cup milk

1/4 cup lemon juice 

2 eggs

2 tbsp sugar

1 tsp vanilla

1 cup all-purpose flour

2 tsp baking powder

1/4 tsp cinnamon

1/2 tsp salt

Add the oil to a skillet and heat over medium heat.

Puree diced apples, milk and lemon juice until smooth. Transfer to a large bowl and whisk in the eggs, sugar and vanilla. Fold in the flour, baking powder, cinnamon and salt. Divide mixture into 16 sections.

Knead sections into donut shapes and fry 8 minutes, flipping over halfway through cooking. Cool on a wire rack.

I got this recipe and photo from a First for women magazine.

ZIPPY SHEPHERD'S PIE

 

1 pound potatoes, peeled and chopped

1 tablespoon canola oil
1 lb ground beef
1 large onion, chopped fine
1 large red bell pepper, chopped fine
2 garlic cloves, minced
1 can (14-oz) beef broth
2 tbsp ketchup
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp mild curry powder
1 tbsp cornstarch
2 tomatoes, coarsely chopped
1 bag (16-oz) frozen peas and carrots
1/4 cup milk
1 tbsp butter 

1 cup shredded extra sharp cheddar cheese
Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain and return to pan.  

While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish. 

Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese. 

 Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown. 

  Old recipe and photo from allrecipes.

GOLDEN LAYERS BISCUIT TACO CASSEROLE

This recipe is from the 1996 Pillsbury Bake-Off Contest.

1 jar (16-oz) taco sauce

1 can (12-oz) Pillsbury Golden Layers refrigerated buttermilk or flaky biscuits 

1 cup shredded sharp Cheddar cheese

1 cup shredded mozzarella cheese

1 can (2 1/4-oz) sliced ripe olives, drained

1/2 lb lean ground beef

1/4 cup chopped green bell pepper, if desired

1/4 cup chopped red bell pepper, if desired (I, Linda, recommend - very high in vitamin-C)

1 can (4-oz) Green Giant mushroom pieces and stems, drained,  if desired

Heat oven to 400-degrees. Lightly spray a 13x9-inch glass baking dish with cooking spray. Spread taco sauce evenly in bottom of the dish.

Separate biscuit dough into 10 biscuits; cut each into quarters. Place in the taco sauce, turning to coat both sides. Sprinkle half of both cheeses and the olives over the top. Stir gently to mix.

Bake 15 to 18 minutes or until bubbly. Meanwhile, in a skillet, cook beef, peppers and mushrooms over medium-high heat, stirring frequently, until beef is thoroughly cooked through; drain.

Sprinkle the remaining cheeses over the casserole and top evenly with the beef mixture.

Bake another 5 to 7 minutes or until mixture bubbles vigorously around the edges.

HAM 'N CHEESE OMELET BAKE

This recipe requires a full hour or a little more. However, most of that time is baking. It is a quick recipe to together. This was part of the Pillsbury Bake-Off Contest in 2004.

1 box (pkg now) 10-oz Green Giant frozen broccoli & cheese flavored sauce

1 can (5 biscuit size) Pillsbury Grands! Flaky Layers refrigerated original biscuits

10 eggs

1 1/2 cups milk

1 tsp ground mustard

Salt and Pepper, if desired

2 cups diced cooked ham

1/3 cup chopped onion

1 cup shredded Cheddar cheese 

1 cup shredded Swiss cheese

1 jar (4.5-oz) Green Giant sliced mushrooms, drained

Heat oven to 350 degrees. 

Cut small slit in broccoli and cheese pouch and microwave on high 3 to 4 minutes, rotating pouch if you do not have a turntable. Set aside to cool slightly.

Meanwhile, spray a 13 x 9-inch glass baking dish with nonstick cooking spray. Separate biscuit dough into 5 biscuits. Cut each biscuit into 8 pieces. Arrange pieces evenly in the baking dish. 

In a large bowl, beat eggs, milk, mustard, salt and pepper with a wire whisk until well blended. Stir in the ham, onion, broccoli with sauce, both cheeses and mushrooms. Pour mixture gently over the biscuit pieces. Press down with the back of a spoon to make sure all biscuit pieces are covered with the egg mixture.

Bake at 350 degrees 40 to 50 minutes or until the edges are a deep golden brown and the center is set. Allow to stand for 10 minutes before cutting into squares to serve.

Yield: 8 servings

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QUICK AND EASY HOT COCOA MUFFINS

1 box chocolate cake mix (2 layer size)

3 cups mini marshmallows

Preheat oven according to temperature on cake mix box.

Mix up the cake mix according to the package directions, using the ingredients called for. Stir in the mini marshmallows until incorporated.

Divide batter evenly among paper-lined muffin tins.

Bake according to directions for cupcakes or until a wooden toothpick inserted in center comes out clean and muffins come back up after being gently touched with fingertips.

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AMISH BREAKFAST CASSEROLE

This breakfast casserole goes together quickly but does need to bake 45 minutes. It does not need to be made ahead of time and refrigerated overnight.

8 slices of whole-wheat bread, cubed
1 lb bulk pork sausage, fried, crumbled, and drained
6 eggs
2 cups fat-free milk
1/4 cup butter
1/2 tsp dried mustard
1 lb of grated cheese
1/2 tsp salt
1/4 tsp black pepper, optional

Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt, pepper (if using) and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over all. Bake in a medium heat oven (325 degrees) for about 45 minutes.

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EASY NO KNEAD DINNER ROLLS

NOTE: Plan ahead with this recipe. This easy recipe is quick to put together, but the dough must be refrigerated 2 hours. After rolls are shaped, they need to rise 1 to 1 1/2 hours.

2 pkgs dry yeast
2 cups warm water
1 egg, beaten
1/3 cup sugar
1/3 cup sugar
1/3 cup shortening
2 tsps salt
1 cup white whole-wheat flour
5 1/2 to 6 cups bread flour
melted butter for brushing hot rolls, optional

Dissolve the yeast in the warm water; stir in the egg. Add the sugar, sugar, shortening, salt and at least 6 1/2 cups of flour. If the dough seems too thin, add up to another 1/2 cup of flour. Cover bowl with foil and refrigerate for 2 hours.

Make into rolls and place in a pan that has been sprayed with nonstick cooking spray. Cover pan with a towel and set in a warm place; let rise for 1 to 1 1/2 hours. Bake at 400 degrees for 10 minutes or until browned. Immediately after removing from the oven brush with melted butter.

Note: Sprinkle buttered top with some cracked black pepper or sesame seeds for a unique touch.

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LEMON-FLAVORED BLUEBERRY SCONES

3/4 cup white whole-wheat flour
1/2 cup all-purpose flour
1 cup ground oats
1/2 cup fat-free milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat plain yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries

Preheat oven to 400 degrees.
Lightly coat a baking sheet with nonstick cooking spray; set aside.

In a large bowl, whisk together the flours, oats, milk, flaxseed, baking powder, baking soda, and salt. Make a well in the center and set aside.

In a small bowl, stir together the yogurt, oil, honey, lemon juice and zest. Pour into the well of the flour mixture and stir in until blended. Add the blueberries and gently stir just until combined.

Drop batter, 1/4 cup at a time, onto the prepared baking sheet to make 10 scones. Bake at 400 degrees 12 minutes or until lightly browned and firm.

Note: Good with milk or hot beverages such as coffee or tea.

Yield: 10 scones
APPROXIMATELY per scone: 260 cal, 40 g carb, 15 g pro,5 g (0 sat) fat, 3 g fiber, and over 250 mg omega-3s.

BUTTERNUTS

 

3/4 cup butter + 1 tbsp, room temperature

1/2 cup powdered sugar

1/4 tsp salt

1 3/4 cup all purpose flour

1 (6 oz) package butterscotch chips

1 cup finely chopped pecans

 

Preheat oven to 325 degrees.

 

Cream butter and powdered sugar until fluffy; blend in flour, mixing well. Add the butterscotch chips and pecans.

Shape dough into balls, using 1 teaspoonful per ball. Place one inch apart on ungreased cookie sheet.

 

Bake at 325 degrees for around 15 minutes; should be firm but not browned.

 

Place on wire racks to cool.

 

Rum (or vanilla) glaze:

3 cups powdered sugar

1 tsp rum extract (may substitute vanilla extract)

1/2 cup chopped pecans

3 to 4 tbsp milk or water

 

Combine powdered sugar with enough water or milk and the extract to make of desired consistency. Butternuts may be dipped in glaze or coated by drizzling glaze from a spoon over the butternuts. Immediately sprinkle the pecans over the wet glaze.

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COUNTRY CHICKEN CHOWDER

 

1 lb chicken tenders

2 tbsp butter
1 small onion, chopped
1 celery rib, sliced
1 small carrot, sliced
1 can (10 3/4-oz) cream of potato soup
1 cup milk
1 cup frozen corn
1/2 tsp dried dill weed
Salt and freshly ground black pepper, to taste
Toasted croutons for garnish, optional

Cut chicken into 1/2-inch pieces.

Melt butter in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until no longer pink.

Add the onion, celery, and carrot; cook, stirring, about 3 minutes. Stir in the soup, milk, corn and dill; reduce heat to low and cook 8-10 minutes until corn is tender and chowder is heated through. Stir in salt and pepper.

Ladle into serving bowls and garnish with croutons, if desired.

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CHICKEN SOUP AU PISTOU

Nonstick cooking spray

1/2 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 large onion, diced
3 cans (14-oz each) chicken broth
1  can (15-oz) whole tomatoes, undrained
1 can (14-oz Great Northern or Cannellini Beans, rinsed and drained
2 medium carrots, sliced
1 large potato, diced
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup frozen Italian-style green beans
1/4 cup pesto, optional
Grated Parmesan cheese for garnish, optional

Spray a large saucepan with nonstick spray and heat over medium-high heat until hot. Add chicken and cook, stirring, until browned, about 5 minutes. Add onion and cook, stirring, another 2 minutes.

Add broth, tomatoes, beans, carrots, potato, salt and pepper; bring to a boil while stirring to break up tomatoes. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

Add green beans and cook another 5 minutes.

Ladle soup into bowls and top each with 1 teaspoon of pesto and sprinkle with the Parmesan cheese, if using.

Yield: Approximately 12 cups

SKILLET MAC AND CHEESE WITH CRISPY BREADCRUMBS

12 oz uncooked large elbow macaroni, prepared according to pkg directions

1/4 cup unsalted butter
3/4 cup chopped yellow onion
3 tbsp white whole wheat flour
2 to 3 garlic cloves, chopped
2 cups milk
2 cups sharp Cheddar cheese, shredded
1 1/2 cups Velveeta cheese, cubed
1 cup mayonnaise
1/2 tsp salt
6 tbsp chopped fresh flat-leaf parsley
3/4 cup ricotta cheese
1 large egg
1 1/2 cups panko
2 tbsp butter, melted

Preheat oven to 350 degrees.

Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add onion and cook, stirring, just until starting to brown. Add flour and garlic to skillet and cook, stirring, until fragrant. Add milk; bring to a boil. Reduce heat to low. Gradually add the Cheddar and Velveeta cheeses, whisking until melted. Remove from heat.

Stir the pasta, mayonnaise, salt and 1/2 cup of the parsley into the skillet.

In a smalll bowl, stir together the ricotta and egg; gently stir into the pasta mixture, leaving large swirls.

Bake in the preheated oven 10 minutes.

Meanwhile, stir together the panko, melted butter and remaining parsley until well blended. Top pasta with the mixture and bake about 10 more minutes until lightly browned.

Yield: 6 servings

This is my version of an old SL recipe. This is their picture of the dish.

CHUNKY VEGGIE CHILI

 

1 tbsp canola oil

1 medium green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 can (14.5-oz each) Mexican-style tomatoes, undrained
1 can (15-oz) kidney beans, rinsed and drained
1 can (15-oz) pinto beans*, rinsed, drained
1 can (11-oz) whole kernel corn, drained
2 1/2 cups water
1 cup uncooked rice
2 tbsp chili powder
1 1/2 tsp ground cumin

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add bell pepper, onion, and garlic; cook, stirring, 5 minutes or until tender. Add the tomatoes, beans, corn, water, chili powder and cumin; stir to blend well.

Bring chili to a boil; reduce heat and cover. Simmer 30 minutes, stirring occasionally, or until rice is tender.

*I prefer a can of chili beans, undrained

Yield: 6 servings

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SPINACH PASTA SALAD

 Love this salad I found on Barefeet in the Kitchen probably 7 or 8 years ago.

8 ounces bowtie pasta

1/2 very small red onion thinly sliced and cut into 1-inch pieces, about 1/4 cup
3 large cloves garlic minced
6 tablespoons olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups baby spinach
2 cups grape tomatoes halved
grated fresh Parmesan, optional

 

Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.

 

While the pasta is cooking, place the onion and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the tomatoes and spinach.

 

Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. 

 

Sprinkle with Parmesan, if desired. 

 

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TRIPLE CHOCOLATE CAKE

1 box devil's food cake mix

1 pkg (4 1/2-oz) chocolate instant pudding mix
1 pkg (6-oz) semi-sweet chocolate chips
1 1/4 cups water
1/4 cup canola oil
2 large eggs

Preheat oven to 350 degrees.
Lightly grease a 13x9-inch baking pan; set aside.

Combine all ingredients until moistened; stir vigorously for 1 minute. Spread batter into the prepared ban.

Bake at 350 degrees about 40-45 minutes until the top springs back when lightly touched in the center.

Note: Frost with your favorite frosting and sprinkle with additional chocolate chips. This cake is so rich it can just be dusted with powdered sugar instead of iced, if desired.

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HERBED RICE

4 cups rice, cooked according to package directions (without butter)

2 tbsp salted butter
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh chives
2 tsp chopped fresh thyme leaves
1 tsp salt
1/2 tsp black pepper

Combine all ingredients in a large bowl and toss to combine.

Yield: 6 servings

Note: If you are a diabetic, I suggest you never use white rice but instead use brown rice. Brown rice is a whole grain, white rice is a refined grain.

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DEVILED HAM CHEESE BALL

 

2 pkgs (8-oz each) cream cheese, softened

1/2 lb shrp cheddar cheese, finely grated
1/2 cup green onions, chopped fine
2 tsp pimiento, chopped fine
1 tsp spicy brown mustard
1 tsp lemon juice
2 tsp Worcestershire sauce
Paprika
1 small can deviled ham
Walnuts or pecans, chopped, for rolling

In a large bowl, combine all the ingredients except nuts. When thoroughly combined, shape into a ball. Roll ball in the walnuts and chill until serving time.

Serve with an assortment of crackers, fresh veggies, or party breads.

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CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

2 1/2 cups graham cracker crumbs

3/4 cup stick butter, melted
3/4 cup sugar, divided
5-oz milk chocolate morsels, divided
5-oz peanut butter morsels, divided
2 pkgs (8-oz each) cream cheese, softened
1/4 cup flour
1 tbsp vanilla extract
4 eggs

Preheat oven to 325 degrees.

In a medium bowl combine graham cracker crumbs, melted butter and sugar; reserve 1 cup for topping. Press remaining crumb mixture evenly into the bottom of a 9 x 13-inch baking dish. Combine the two morsels and sprinkle 3/4 cup of the mixture over the crumb crust.

In a large mixer bowl, beat remaining sugar, cream cheese, flour and vanilla until smooth using electric mixer. Add eggs, one at a time, beating until smooth.

Pour the batter over the crust and morsels. Top with the reserved crumb mixture and any remaining of the chip mixture. Bake 25-30 minutes or until set.

Cool completely on a wire rack then refrigerate until well chilled before cutting into bars.

Yield: 24 bars

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CREAM CHEESE PEAR AND ALMOND TORTE

 Note: This recipe is listed on this quick and easy blog because it only takes a small amount of your time.  It does, however, need to be chilled for around 3 hours.

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 brick (8-oz) cream cheese, softened
1 egg
1/2 tsp vanilla
1/2 tsp ground cinnamon
4 large fresh pears, peeled and sliced
1/4 cup sliced plain almonds

Preheat oven to 425 degrees.

Beat the butter and 1/3 cup of the sugar in a small bowl with mixer until light and fluffy.  Add both of the flours and mix well.  Press this mixture onto the bottom and an inch up the sides of a 9-inch springform pan.

Beat the cream cheese and 1/3 cup of the remaining sugar in the same bowl, using an electric mixer, until well blended.  Add the egg and vanilla; mix well.  Spread this mixture over the bottom of the crust. 

Mix the last 1/3 of the sugar with the cinnamon.

Place the sliced pears in a large bowl and toss with the sugar/cinnamon mixture to coat the pears. Arrange the pear slices over the cream cheese filling mixture and sprinkle with the almonds.

Bake torte at 425 degrees for 10 minutes.  Reduce the heat to 375 degrees and bake another 25 minutes or until the center is set.  Allow to cool completely then run a thin knife around the sides of the torte to loosen from pan.  Remove the sides.

Refrigerate the torte for at least 3 hours before serving.

To serve, slice into 12 equal wedges.

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HAM AND CHILE BRUNCH PIZZA

This recipe was a winner in the 2002 Pillsbury Bake-Off Contest.

1 tube Pillsbury refrigerated classic pizza crust

6 eggs

1/4 tsp salt

1/8 tsp pepper

1 tbsp butter or margarine

1 cup julienne-cut strips or chopped cooked ham

1 can (4.5-oz) Old El Paso chopped green chiles

1 1/2 cups shredded Monterey Jack cheese or pepper Jack cheese (6-oz)

2 tbsp chopped fresh cilantro, if desired

Heat oven to 425-degrees.  Grease a 14-inch pizza pan with shortening. Unroll dough, place in pan. Starting at the center, press out dough to edge of pan to form a crust. Bake 6 to 8 minutes or until crust begins to brown.

Meanwhile, in medium bowl, beat eggs, salt and pepper with a wire whisk. In a 10-inch skillet, melt butter over medium heat. Add eggs; cook 1 to 2 minutes, stirring frequently, until firm but still moist.

Spoon and spread eggs over the crust. Top with the ham, chiles and cheese.

Bake another 8 to 12 minutes or until crust is a deep golden brown. Sprinkle with cilantro, if using, before serving.

Yield: 4 servings Per serving: 610 calories, Fat 30 g (14 g saturated), 49 g carbs (8g sugar), 35g protein

Pillsbury photo

HOMEMADE SWEET SALTED CARAMEL SAUCE

I saw this on facebook several years ago and thought what a great idea. Package as a gift, as shown in the photo below, or use at home as desired.

Time: 10 minutes...
Total Time: 10 minutes, plus cooling

Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more!

Ingredients:
•1 cup (200g) granulated sugar
•6 Tablespoons (90g) salted butter, cut up into 6 pieces*
•1/2 cup (120ml) heavy cream*
•1 teaspoon salt

Directions:
1.Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2.Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3.Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4.Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5.Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6.Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7.Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8.Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

Additional Notes:

*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

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TORTILLA-CRUSTED TILAPIA WITH CHIPOTLE TARTAR SAUCE

 

4 (6-oz each) tilapia fillets

1/2 tsp salt
1/4 tsp black pepper
1 cup all-purpose flour
2 tsp ground cumin
2 tsp ground coriander
2 large eggs, lightly beaten
2 cups crushed corn tortilla chips
1/4 cup canola oil, divided

Sprinkle both sides of the fillets with the salt and pepper.

Combine flour, cumin, and coriander in a shallow dish; place crushed tortilla chips in a third shallow dish. Dredge fillets in the flour mixture, dip in eggs, and dredge in tortilla chips, pressing to adhere.

Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Place 2 fillets in the hot oil and cook until golden brown on bottom, about 4 minutes. Turn, add another tablespoon of the oil, and cook until fish flakes easily with a fork, about another 4 minutes. Transfer fillets to a wire rack over a baking sheet and keep warm in a 200 degree oven. Repeat the process with the other two fillets.

Chipotle Tartar Saauce:
1 cup olive oil mayonnaise
1/4 cup drained dill pickle relish
2 tbsp chopped canned chipotle pepper in adobo sauce
1 tsp fresh lime juice
1/2 tsp onion powder

Combine all sauce ingredients together and serve with the tilapia.

Recipe and photo from SL.