QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil

1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chiles, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

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CHOCOLATE MALTED ICE CREAM SANDWICHES

Note: This is a "quick fix" recipe. However, the sandwiches do need at least 6 hours freezing time. This is a perfect make ahead recipe.

1/2 cup chopped malted milk balls
1 pint chocolate ice cream, softened
12 medium-size soft-style chocolate chip cookies
6 tbsp chocolate fudge ice cream topping

Mix the malted milk balls into the softened ice cream. Spoon the ice cream onto the flat side of 6 of the chocolate chip cookies. Spread 1 tablespoon of the fudge topping on the smooth side of each of the remaining cookies; press fudge side down onto the ice-cream topped cookie to make a sandwich. Wrap in plastic wrap and freeze at least 6 hours until firm. Remove from freezer 8 to 10 minutes before serving.

The photo below is just a file photo used as a reference point. It is not filled with ice cream as in this recipe.

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TOMATO-BASIL SQUARES

 

1 pkg (10-oz) refrigerated pizza crust

2 cups shredded mozzarella cheese, divided
1/4 cup fresh Parmesan cheese, grated
2 tbsp fresh basil, chopped (OR 2 tsp dried basil)
2/3 cup mayonnaise (I only use olive oil mayo)
1 garlic clove, pressed
4 plum tomatoes, thinly sliced

Preheat oven to 375 degrees. Lightly spray a cookie sheet, that has sides, with nonstick cooking spray; set aside.

Lightly flour the pizza dough for easy handling. Using a pizza roller, roll out the crust on the prepared cookie sheet. Sprinkle the crust with 1 cup of the mozzarella cheese; set aside.

Snip the fresh basil into small pieces. Grate the fresh Parmesan cheese. In a small mixing bowl, combine the remaining 1 cup of mozzarella cheese, Parmesan cheese, basil, and mayonnaise; mix well. Press garlic over the cheese mixture; mix well. Arrange tomatoes in a single layer over the mozzarella cheese on the crust. Place mozzarella cheese mixture over the tomatoes; spread to cover evenly. Bake 15 to 20 minutes or until top is golden brown and bubbly. Serve warm.

 Note: File Photo

COFFEE CAKE MUFFINS

 

1 1/2 cups all-purpose flour

1 cup sugar, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 egg, beaten
3/4 cup milk
1/3 cup butter, softened
1 tsp cinnamon
1/3 cup melted butter

Preheat oven to 350 degrees. Grease a 12-cup muffin pan; set aside.

In a medium bowl, mix the flour, 1/2 cup of the sugar, baking powder, salt, and nutmeg. Beat egg and milk together in a small bowl. Beat the softened butter in a large bowl until light and fluffy. Add flour mixture and egg mixture alternately to the butter, mixing with a wooden spoon after each addition. Do not over mix! Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake at 350 degrees for about 15 minutes or until a wooden toothpick inserted into the center comes out clean.

Mix the remaining sugar and the cinnamon in a small bowl. Remove the muffins from the pan and dip the muffin tops into the melted butter then into the sugar and cinnamon mixture. Place right side up on a wire rack. May be cooled or served warm.

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VEGGIE STUFFED MUSHROOMS

20 large mushrooms (1 1/2 to 2-inches in diameter)

1/2 cup finely chopped broccoli
1/4 cup finely chopped carrot
1 tbsp finely chopped onion
1 cup seasoned salad croutons, finely crushed down to 1/2 cup
1/2 cup shredded cheddar cheese
1/8 tsp salt
2 tbsp butter, melted
Finely chopped green onions or chives for garnish, optional

Preheat oven to 400 degrees. Cut thin slice from stem end of each mushroom; discard. Remove mushroom stems and chop enough to make 1/4 cup. (Save remaining stems for soups, etc) Place mushroom caps, rounded side down, in a baking dish. Place chopped stems, broccoli, carrot, and onion in a small bowl. Add the crushed croutons, cheese and salt to the vegetables in the bowl. Add butter to the bowl and mix well. Spoon the vegetable mixture evenly into the mushroom caps. Bake 15 to 20 minutes or until the tops are lightly browned. Serve warm.

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CARAMEL CEREAL POPS

1 pkg (14-oz) vanilla caramels

1/4 cup milk
4 cups crisp rice cereal
1 cup salted peanuts
16 wooden sticks

In a heavy 3-quart saucepan, combine the caramels and milk. Cook and stir over low heat till the caramels are melted and smooth. Stir in the cereal and peanuts till well coated with the caramel mixture. Press the cereal mixture into a greased 8x8x2-inch square pan. Let stand about 1 hour or until firm. Cut into 2-inch squares. Insert a wooden stick into one end of each square.

Yield: 16 pops

 Note: File photo for reference only.

TURKEY VERONIQUE SALADS

1 cup strawberries

1 1/2 cups seedless green grapes
2 heads Bibb or Boston lettuce leaves
12 oz sliced fully cooked smoked turkey breast
Ranch salad dressing
1/3 cup sliced almonds

Cut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves.

To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds.

 File photo for reference only 

LEMONY FRUIT SALAD

 3 cups assorted fruit

1/2 cup Miracle Whip style salad dressing or mayonnaise
1/2 cup lemon flavored low-fat yogurt
1/2 cup chopped pecans
1/4 cup shredded coconut

Combine the salad dressing and the yogurt. Stir to blend well. In a serving bowl, combine the assorted fruit, pecans, and coconut. Pour the dressing over the top of the fruit mixture. Toss gently to combine.

Clipart photo. I do not have a picture.

SAUTEED GREENS

Note: This is a recipe from the American Heart Association. I first posted this recipe in 2014.

1 bunch fresh collard greens, about 3/4 lb, rinsed, stemmed, and coarsely shredded
1/3 of a medium head of cabbage, coarsely shredded
2 tbsp olive oil
1 clove garlic, minced
1 medium onion, cut into quarters and sliced
1 to 2 tsp rice vinegar, optional

In a large saucepan, boil 3 quarts of water. Add the collard greens, return to a boil and cook 3 to 4 minutes or until crisp tender. With a slotted spoon, remove greens but do not drain the water from the pan. Put the greens in a colander to drain.

Return the water to a boil and add the cabbage. Cook cabbage about 1 to 2 minutes. Pour into the colander and let drain.

In a large skillet, over medium-low heat, heat the olive oil. Sauté the garlic and onions until crisp tender. Add the collard greens and the cabbage. Sauté another 2 to 3 minutes, stirring occasionally. Add vinegar, if desired. Toss and serve immediately.

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SPINACH CALZONES

1 pkg (10-oz) frozen chopped spinach

1 pkg (3.5-oz) sliced pepperoni
2 slightly beaten eggs
1 cup pizza sauce
1/4 cup grated Parmesan cheese
1 tsp dried basil, crushed
1/8 tsp garlic powder
1 pkg (10-oz) refrigerated pizza dough
1 pkg (4-oz) shredded mozzarella cheese
cooking oil
1 tbsp grated Parmesan cheese

Cook spinach according to package directions. Drain spinach, squeezing out the excess liquid. Chop pepperoni. Combine the spinach, pepperoni, eggs, 1/4 cup of the pizza sauce, the 1/4 cup grated Parmesan, basil, and garlic powder.

Unroll the refrigerator pizza dough. Press the dough into a 15x10-inch rectangle. Cut into quarters. Sprinkle mozzarella cheese onto half of each quarter. Spoon spinach mixture over the top of the mozzarella. Fold the dough over the filling mixture; seal the edges. Place on a greased baking sheet. Brush with oil and sprinkle with the 1 tablespoon of Parmesan cheese. Cut small slits in top of each. Bake in a 450 degree oven for 10 to 15 minutes or until golden brown. Heat and pass remaining pizza sauce to spoon over calzones, if desired.

 

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FIESTA APPETIZER PIE

3 small avocados, peeled, seeded and cut up

1 tbsp lemon juice
8-oz carton sour cream
8-oz bottle taco sauce
2 green onions, chopped fine
1 cup shredded Mexican Blend cheese
Tortilla chips

Mix a mixing bowl, mash the avocados with the lemon juice. Spread the mixture evenly in the bottom of a 9-inch pie pan. Spread the sour cream evenly over the avocado mixture. Spoon the taco sauce over the sour cream layer. Sprinkle the green onions over the taco sauce. Top with cheese. Cover with plastic wrap and chill for several hours. Serve with chips.

 

CORNBREAD-STUFFED ZUCCHINI

I have not made this recipe but my friend has. She said it is very good.

Click on photo to enlarge for easier reading.

QUICK AND EASY MUSHROOM MEATBALLS

 

1 can (14.5 oz) cream of mushroom soup

1 lb ground beef
1/2 cup fine dry bread crumbs
2 tbsp minced onion
1 tbsp parsley
1 egg, slightly beaten
1 tbsp shortening
1/2 cup water

Measure out 1/4 cup of the soup. In a large bowl, combine the 1/4 cup soup, beef, bread crumbs, onion, parsley, and egg. Shape into approximately 16 meatballs. Brown in a large skillet in the shortening. Blend the remaining soup with water and pour over the meatballs. Cook over low heat for about 15 minutes, stirring occasionally.

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QUICK FIX CHICKEN PARMESAN

 

4 skinless, boneless chicken breast halves

2 cans (14.5 oz ea) Italian-style stewed tomatoes
2 tbsp cornstarch
1/2 tsp basil
1/4 tsp oregano
1/4 tsp hot pepper sauce, optional
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees.

Place chicken in an oblong baking dish. Bake, covered, for 15 minutes or until juices run clear at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven the bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.

file photo for reference only

APPLE & TURKEY POTPIE

1/4 cup chopped yellow onion
1 tbsp butter
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed cream of celery soup
3 cups cubed cooked turkey*
1 large Granny Smith apple, peeled & cubed
1/3 cup raisins, optional
1 tsp lemon juice
1/4 tsp ground nutmeg
Pastry for a single-crust pie

Preheat oven to 425 degrees.

In a large saucepan, melt butter over medium heat; add the onion and saute until tender. Add the soups, turkey, apple, raisins - if using, lemon juice, and nutmeg; mix together well. Spoon the mixture into an 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the baking dish. Cut slits or a design in the pastry. Place the pastry over the turkey mixture and flute the edges using the tines of a fork.

Bake the potpie at 425 degrees for about half an hour or until the crust is a golden brown and the filling is bubbly.

Yield: 6 servings
*May substitute chicken.

 

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BACON-CHEDDAR SLAB QUICHE

This is a Pillsbury Recipe and picture. It takes a total of 1 hour and 10 minutes. However, most of that time is spent baking.

• 1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 8eggs
• 1 1/2cups half-and-half
• 1/4teaspoon salt
• 1/4teaspoon pepper
• 1cup chopped cooked bacon
• 1/3cup sliced green onions
• 3/4cup shredded Cheddar cheese (3 oz)
• 3/4cup shredded Parmesan cheese (3 oz)
• Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
• Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
• In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions and cheeses on top of pie crust. Carefully pour egg mixture over top.
• Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before serving.
• Note: Sheet pan will be very full of egg mixture, so take care when transferring to oven.
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CASHEW CHICKEN-PEA SALAD IN 15 MINUTES

1 cup leftover (or deli) chicken, diced

1 pkg (16-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
3/4 to 1 cup unsalted whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 tsp soy sauce
1/2 tsp ground ginger
Dash of garlic powder

In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.

Note: If you are an oddball like me and don't eat chicken, this is a great salad without any meat.

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ORZO - BEAN SALAD

2/3 cup uncooked orzo

3/4 cup frozen shelled edamame
3/4 cup diced carrots
3/4 cup black beans, rinsed and drained
1/2 cup diced green bell pepper
2 1/2 tbsp fresh lime juice
1 tbsp extra-virgin olive oil
1/4 tsp salt
18 tsp pepper
2 tbsp finely chopped cilantro
2 tbsp grated Parmesan cheese

Cook orzo according to the package directions but leave out any salt or butter, etc called for. Approximately 5 minutes before the end of the cooking time, add the edamame and carrots; continue cooking until the orzo is tender. Drain. Transfer the mixture to a large bowl and add the black beans and bell pepper.

In a small bowl whisk the lime juice, olive oil, salt and pepper together. Pour the dressing over the salad; sprinkle the cilantro and Parmesan cheese over the top. Toss gently. Do not chill before serving.

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MICROWAVE LAYERED CHOCOLATE PEANUT BUTTER FUDGE

You can make this fudge in 10 minutes. However, it will need to chill for a couple of hours.

1 cup peanut butter bits
1 can (14 oz) sweetened condensed milk, divided
1/2 stick butter (4 tbsps)
1 cup semisweet chocolate bits
1/4 - 1/2 cup chopped peanuts

Lightly butter or spray an 8-inch square pan. In a small microwave-safe bowl, place the peanut butter bits, half the sweetened condensed milk, and 2 tablespoons of the butter. Cover with plastic wrap. In another small micro-wave safe bowl, place chocolate bits, remaining sweetened condensed milk, and 2 tablespoons butter.

Microwave the peanut butter bit mixture on high for 3 minutes. Remove from microwave and stir until creamy smooth. Pour into the prepared square pan and spread evenly. Microwave the chocolate mixture on high for 3 minutes. Remove from the microwave, stir until creamy and pour over the peanut butter mixture in the pan, spreading evenly. Sprinkle the chopped peanuts over the top and press in lightly. Chill at least 2 hours to firm. Cut into 16 squares.

Option: If you prefer, stir peanuts into the chocolate before spreading over the peanut butter layer.

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RANCH BEEF SKILLET SUPPER

1 lb lean ground beef
1 box (8-oz) seasoned rice & black beans
1 can (14.5-oz) diced tomatoes with green chilies
1 box (10-oz) frozen corn kernels
1/2 cup packed cilantro
1 cup (4-oz) shredded sharp Cheddar cheese

Cook beef in a large nonstick skillet over medium-high heat, breaking up clumps with a spoon. Cook about 4 minutes or until beef in no longer pink in the center. Stir in the rice and beans, tomatoes, corn, and 2 1/2 cups water. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes or until the water has been absorbed. Meanwhile, chop the cilantro. When serving, sprinkle the cilantro and cheese over the top.

NO BAKE CRISPY PEANUT BUTTER DROPS

1/2 cup brown sugar

1/4 cup evaporated milk
1/2 cup peanut butter, chunky or creamy--your choice
2 1/2 cups crispy rice cereal

In a large saucepan, stir together the sugar, milk, and peanut butter. Bring to a boil and stir until the sugar and peanut butter have melted. Remove from the heat and stir in the cereal. Drop by teaspoonfuls onto waxed paper lined cookie sheet. Cool until firm.

 File Photo

LENTILS AND CAULIFLOWER WITH CURRY

1 tbsp canola oil
4 cups small cauliflower florets
1/2 cup chopped red onion
1/2 cup chopped carrot
1 cup dried lentils
2 tsp minced garlic
1 tsp curry powder
1 1/2 cups vegetable broth
1/4 tsp salt
1/2 cup fat-free plain yogurt
Fresh cilantro

Heat 2/3 of the oil in a large deep skillet over medium-high heat. Add the cauliflower; cover and cook, tossing occasionally, for 5 minutes or until lightly charred. Don't let cauliflower brown too fast so lower heat if necessary. Remove to a plate and set aside.

Place the skillet over medium heat and add the remaining oil. Add the carrot and onion; cook, stirring, for 3 minutes or until they start to soften. Stir in the lentils, curry powder and garlic. Cook, stirring to coat, for 3 minutes. Add the broth and bring almost to a boil. Partially cover the pan and reduce heat to simmer. Simmer for 20-25 minutes until the lentils are almost tender.

Add the cauliflower back into the skillet. Partially cover and simmer for 5 minutes or until the cauliflower is tender and the lentils are cooked. Stir in the salt.

To serve, place on 4 small plates and add a dollop of the yogurt to each plate. Sprinkle with the cilantro.

 

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REFRIED BEAN SOUP

1 can (28-oz) crushed tomatoes

1/2 cup chopped onion
1/2 tsp minced garlic
1 can (31-oz) refried beans
1 can (14.5-oz)chicken broth
1 tbsp minced fresh cilantro
5 corn tortillas, cut into 1/2-inch strips, optional
Sour cream, optional
Shredded Monterey Jack cheese, optional

In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Stir in the refried beans, broth, and cilantro. Simmer the mixture for 15 minutes. Meanwhile, place tortilla strips on a cookie sheet. Bake at 350 degrees for for 12 to 15 minutes until crisp. Dip soup into bowls and top with crisp tortilla strips. Add sour cream and cheese over the crisp strips, if desired.

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CORNBREAD TOPPED SAUSAGE CASSEROLE

1 lb good quality bulk pork sausage

2 cans (15-oz each) Pinto Beans (1 with jalapeno peppers)
1 can (14 1/2-oz) whole tomatoes, drained and broken up
1 pkg (6-oz) cornbread mix

Preheat oven to 400 degrees.
Spray a 2 1/2-quart casserole dish with nonstick cooking spray.

Brown the sausage in skillet and drain well. Mix the sausage with the beans and the tomatoes; pour into prepared casserole dish.

Prepare the cornbread mix according to the package directions. Drop batter by tablespoons over the meat mixture. Bake at 400 degrees for 25 minutes or until the cornbread is browned.

Yield: 4 to 6 servings.

 File photo for reference only.

PINEAPPLE GINGER PORK CHOPS

1 can (20 oz) unsweetened pineapple tidbits

1 tsp fresh ground black pepper
1/2 tsp ground ginger
4 bone-in pork loin chops
1 tbsp butter
1/2 cup orange juice
1 tbsp cornstarch
1/8 tsp salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.

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EASY PEACH MELBA

 

1 cup frozen raspberries, thawed

1 cup + 1 tsp sugar
1 tsp cornstarch
3 cups water
1 tsp finely grated lemon peel
1 tsp vanilla extract
2 fresh peaches
4 cups peach ice cream (or vanilla if you prefer)
4 tbsp whipped cream
4 tbsp chopped pecans

Combine the raspberries, the 1 teaspoon of sugar, and the cornstarch in a small saucepan. Cook over low heat until thickened. This should take about ten minutes. Strain mixture through a fine sieve and allow to cool.

Heat the 1 cup of sugar, water, lemon peel and vanilla extract in a large saucepan over low heat until the sugar dissolves. This should take about five minutes. Add the peaches and cook about ten minutes or until the peaches are tender. Chill.

Drain the peaches and peel. Cut peaches into halves from top to bottom; discard the pits. Place a peach half in each of 4 dessert dishes. Place 1 cup of ice cream in each peach half. Drizzle the raspberry sauce over the ice cream. Garnish with whipped cream and chopped almonds or pecans. Serve immediately.

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LIME CREME

 

1 pkg (4-serving) lime-flavored gelatin

3/4 cup boiling water
1/2 cup cold water
enough ice cubes to make cold water reach 1 cup
1 cup vanilla frozen yogurt

Dissolve the gelatin in the boiling water. Add the cold water with ice to the mixture and stir until slightly thickened; remove remaining ice. Stir in the frozen yogurt and spoon into dessert glasses or cups.

Yield:: 6 servings

LEMON DREAM PIE

This recipe goes together in about 10 minutes but needs to chill for about an hour.

1 tbsp water
1 pkg lemonade unsweetened Kool-Ade style drink mix
1 tbsp frozen lemonade concentrate, thawed
2 pkgs (3-oz each)cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream, whipped
1 Graham cracker pie crust
2 tbsps seedless raspberry jam, warmed; optional garnish
thin lemon slices, optional garnish

In a small mixing bowl, combine the water and the lemonade soft drink mix until the mix is totally dissolved. Stir in the lemonade concentrate. Set aside.

In a large bowl, beat the cream cheese, powdered sugar, vanilla, and the soft drink mixture until fluffy. Fold in the whipped cream. Spread the mixture into the Graham cracker crust. Chill for at least an hour until set before cutting. If desired, use the raspberry jam to drizzle on the serving plates before placing the pieces of pie on the plates. Top each slice with a thinly sliced lemon slice that has been slit to twist into a decorative design and add a couple of mint leaves if desired.

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STRAWBERRY LEMONADE (ALSO WITH DIABETIC INSTRUCTIONS)

 

2 pints fresh strawberries, pureed

1 1/2 cups sugar*
3 cups water
1 1/2 cups lemon juice

Heat water and sugar slowly until sugar dissolves. Mix the water with the strawberry puree then add the lemon juice. Stir to mix well. Chill in the refrigerator and serve over ice.

*Diabetics use 1 1/2 cups Splenda or Stevia Granulated.

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TWO-BEAN TOMATO BAKE

1 1/2 lbs fresh green beans, cut into 2-inch pieces

1 1/2 lbs fresh wax beans, cut into 2-inch pieces

5 med tomatoes, peeled and cubed

1/2 lb fresh mushrooms, sliced

1 med sweet onion, chopped

\10 tbsp butter, divided

1 1/2 tsp minced garlic, divided

1 1/2 tsp dried basil, divided

1 1/2 tsp dried oregano, divided

1 tsp salt

1 1/2 cups soft breadcrumbs

1/3 cup grated Parmesan cheese

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, 8 to 10minutes or until crisp tender. Drain; add the tomatoes and set aside.

In a skillet, sauté mushrooms and onions in 4 tablespoons of the butter. Add 1 teaspoon of the garlic, 1 teaspoon of the basil, 1 teaspoon of the oregano, and the salt. Add to the bean mixture; toss to coat. Spoon into a greased or sprayed 3-quart baking dish.

Melt remaining butter; toss with breadcrumbs, Parmesan cheese and remaining garlic, basil and oregano. Sprinkle over the bean mixture. Cover and bake at 400-degrees 20 minutes. Uncover and bake an additional 15 minutes or until golden brown.

Yield: 14-16 servings

recipe and photo from taste of home 20 years ago

10 MINUTE CREAMY PUMPKIN PIE

This pie goes together in about 10 minutes. It will need to refrigerate for about 2 hours.

1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust

In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.

*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.

 

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