THE LADY AND SONS HOUSE SEASONING

 Paula Deen shares her popular seasoning.

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Stir ingredients together. Keep in a shaker near the stove for convenience.

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BUTTERMILK FUDGE

3 cups sugar

1 1/2 cups fresh buttermilk
1 tsp baking soda
1/2 cup butter
1/2 cup chopped pecans

Mix soda into the buttermilk and let stand for 3 minutes. Cook all ingredients, except pecans, together to the soft ball stage. Cool slightly, add nuts and beat until creamy. Spread into a dish or pan that has been sprayed with nonstick spray. Allow to cool and cut into squares.

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EASY MEATBALL SANDWICHES

This recipe is quick and easy because it uses meatballs from the grocer's freezer.

24 frozen meatballs
1 jar spaghetti sauce with garlic and onion
2 cups shredded mozzarella cheese
4 (6-inch) hoagie rolls
shredded lettuce, optional

Thaw meatballs in the microwave for 1 to 2 minutes. In a medium saucepan, heat the meatballs with the spaghetti sauce for about 15 minutes, stirring occasionally. Open hoagie rolls and lay out on platter. Place 6 meatballs on the bottom of each roll. Add a little sauce over the meatballs. Top with the shredded mozzarella cheese and add lettuce, if desired.

file photo for reference

APPLE-RICE PUDDING

 

1 3/4 cups water

1/8 tsp salt
1/2 cup uncooked long grain brown rice
1 medium (3/4 cup) Golden Delicious apple, chopped (do not peel)
1/2 cup fat-free milk
2 tbsp honey
2 tbsp dried cranberries, chopped
cinnamon for garnish, optional

In a heavy 2-quart saucepan with a lid, bring the water to a boil; add the rice and salt.  Cook, covered, over low heat for 40 to 45 minutes until the water is absorbed.  Stir occasionally during cooking.

Stir in the apple, milk, honey, and cranberries.  Cook, uncovered, 10 to 15 minutes until pudding is slightly thickened and creamy; stirring occasionally.

This pudding is delicious served warm or chilled.

Note:  Cinnamon is optional but remember that cinnamon is a blood sugar stabilizer and should be used regularly in your diet.

Yield: 6 servings of 1/3 cup each.

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ZUCCHINI BOATS WITH BARBECUE FILLING

2 medium zucchini

1 tbsp olive oil 

2 cups sliced mushrooms

1/2 lb ground beef or turkey

1 medium onion, chopped

1/4 tsp salt

3/4 cup barbecue sauce (your choice)

1 garlic clove. minced

1 tsp cayenne pepper sauce

1 cup grated cheddar cheese

Fresh oregano leaves for garnish, if desired

Preheat oven to 400-degrees.

Halve the zucchini lengthwise and scrape out the seeds.

In a large nonstick skillet, heat the oil over medium heat. Add the mushrooms and cook, stirring, until browned. Transfer to a plate.

In the same skillet, add the ground meat, onion and salt. Cook over medium heat, stirring to break up the meat. Cook until meat is no longer pink, about 7 or 8 minutes. Drain mixture if meat has produced grease. Return to skillet and stir in the barbecue sauce, garlic and pepper sauce. Bring to a boil then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the flavors blend, approximately 10 minutes. Add mushroom mixture and stir until heated through.

Place zucchini boats, cut side up, in a 2-quart baking dish. Fill with the meat mixture, cover and bake 20 to 25 minutes or just until the zucchini is tender. Uncover, add cheese and bake about 3 minutes until the cheese is melted. Garnish with the oregano leaves, if desired.

Yield: 4 servings

My version of a Woman's World '23 recipe.

PARMESAN PITA TRIANGLES

Serve these little triangles with hummus for a tasty but healthy snack.

6 pita bread rounds, split in half
1/2 cup butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Set out 2 ungreased baking sheets.

Cut each bread half into six triangles.

In a 9 X 13-inch baking pan, mix the butter, garlic powder, and onion powder together.  Add the pita bread triangles and toss to coat well.  Add the Parmesan cheese and mix well.

Arrange in single layers on the two baking sheets.  Bake at 350 degrees for 12 to 15 minutes until lightly browned.

Makes 72 appetizer triangles.

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HALF-HOUR SKILLET DINNER

This is an old recipe clipping from my late mother's shoe box collections.

click on photo to enlarge for easier reading

SWEET POTATO SOUP

I first saw this in a Southern Living Magazine a few years ago.

2 tbsp olive oil
1 1/2 cups chopped yellow onion
1 cup roughly chopped carrots
1 tbsp chopped garlic
3 lb sweet potatoes, peeled and cut into 1/2-inch cubes
2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
7 cups chicken stock
2 tbsp salted butter
1 cup finely chopped pecans
1/2 cup plain yogurt
1/4 cup torn fresh flat-leaf parsley leaves


Heat oil in a large Dutch oven over medium-high heat. Add onion and carrots; cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add all potatoes, salt, pepper, cumin, cinnamon and cayenne pepper; cook, stirring, 1 minute.

Add the chicken stock to the Dutch oven and bring to a boil. Reduce heat to medium-low and simmer until potatoes are very tender, about half an hour.

Melt butter in a skillet over medium-high heat. Add the pecans and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.

Transfer the potato mixture, in batches, to a blender. Remove center of lid to allow steam to escape; secure lid on blender and place a clean towel over the opening. Process until mixture is smooth. If you have one, you can replace the blender step by using an immersion blender in the Dutch oven.

Top each serving with 2 tablespoons pecans, 1 tablespoon yogurt, and 1/2 tablespoon parsley.

Yield: 8 servings.

SL Photo

CRANBERRY ICED TEA

4 limes

1/4 cup sugar

2 cups boiling water

6 green tea citrus tea bags

2 cups cranberry juice

1 cup cold water

Ice cubes

Using a vegetable peeler, shave zest from 1 of the limes. Squeeze 1/4 cup juice from the times; reserve.

In a pot, combine sugar, 1/3 cup tap water and the zest and bring to a boil over medium heat. Cook, stirring, until sugar is dissolved, approximately 1 minute. Transfer to a bowl, cook, strain.

In a heat-proof pitcher, combine boiling water and tea bags; allow to stand 15 minutes. Remove tea bags and discard. Stir in the cranberry juice, cold water, lime juice and the cooled, strained syrup.

Chill tea until cold, at least an hour. Serve over ice in glasses. Garnish with cranberries and/or lime slices, if desired.

Yield: 6 servings

Recipe and photo Woman's World '23

GRILLED TOMATO BRUSCHETTA

 

16 slices (1/2-inch thick) French bread baguette
3 tbsp extra virgin olive oil
4 ripe tomatoes, seeded & chopped
1/2 small sweet onion, thinly sliced
1/2 cup torn fresh basil
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat grill to 350 to 400 degrees (medium-high heat).

Brush both sides of the bread slices with the olive oil.  Grill a minute or so on each side until toasted.

In a mixing bowl toss together the tomatoes, onion, basil, garlic, salt, and pepper; serve over the bread slices.

This recipe idea is from an old Southern Living magazine.

ZUCCHINI CONTINENTAL

1 lb zucchini

1 can (12-oz) whole kernel corn, drained
1 tsp salt
1/4 tsp pepper
1 jar (2-oz) chopped pimento, drained
1 tsp garlic salt
1/2 cup Mozzarella cheese, shredded

In a large skillet, lightly sprayed with cooking spray, combine the zucchini, corn, salt, pepper, pimento, and garlic salt. Cover and cook over medium heat, stirring occasionally, for about 10 minutes or until the squash is crisp tender. Stir in the cheese; heat thoroughly and serve.

File Photo

CINNAMON AND BROWN SUGAR PRETZELS

These pretzels are great for parties or just for snacking. Bag in cellophane bags, tie with ribbon and give as tasty gifts.

3/4 cup canola oil
1/2 cup brown sugar
1 - 2 tsp ground cinnamon
1 bag (12 to 16-oz) mini traditional pretzel twists

Combine the oil, brown sugar, and cinnamon in a small bowl or large measuring cup; mix until thoroughly combined. Pour mixture into a gallon zip-top plastic bag; add the pretzels and turn and shake well until pretzels are completely coated. This can take several minutes.

Preheat oven to 200 degrees.
Line large baking sheets with foil coated with cooking spray or use silicone mats.

Spread the pretzels out in a single layer on the baking sheets and bake up to 1 hour at 200 degrees. Stir every 15 minutes to ensure even baking.

Allow pretzels to cool completely before storing in a airtight contain or bagging for gift giving.

File photo

BRAT-CHEESE SOUP

1/4 cup butter

2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese

In a large saucepan, melt the butter. Add the carrots and celery to the butter and cook until tender; add the onion flakes. Stir in the flour and pepper until blended. Add the milk, stirring while you pour it in. Add the bratwurst to the mixture. Cook and stir soup over medium heat for 8 to 10 minutes until thickened and bubbly. Cook and stir another minute. Add the cheese to the mixture and continue to cook, stirring constantly, until the cheese is melted.

File Photo

EASY STRAWBERRY BLISS

 If you like strawberries, give this easy strawberry parfait a try.

8-oz cream cheese, softened

1/4 cup sugar

1/4 cup water

2 cups frozen whipped topping, thawed

4 cups strawberry halves

3 tbsp strawberry jam

24 vanilla wafers

1/2 cup brewed coffee

cocoa powder for dusting, optional

Place cream cheese, sugar and water in a mixing bowl. With electric mixer on low speed, beat until combined. When combined, fold in the whipped topping.

Toss the strawberry halves with the jam; reserve 1 cup. Place half the remaining strawberry/jam mixture evenly divided into 6 parfait glasses.

Dip the vanilla wafers in the coffee. Place 4 of the vanilla wafers in each of the glasses over the strawberry mixture. Top with half of the cream cheese mixture. Repeat with the strawberry mixture and the cream cheese mixture. Dust with the cocoa, if using. Use the reserved strawberry/jam mixture to top the parfaits.

Yield: 6 parfaits

Woman's World '23

PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES

1 cup butter, softened

3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped nuts

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla together until creamy. Add eggs to the sugar mixture and beat well. Stir together the flour, cocoa powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased baking sheets. Bake 8 to 10 minutes or until set. Cool slightly on cookie sheets then remove to wire racks to cool completely.

Yield: About 5 dozen cookies 

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FRIED DILL PICKLE COINS

This is a favorite from a 2014 Taste of Home magazine my mother-in-law gave me before she died.

2 cups all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing, optional

In a shallow bowl, combine the flour, salt, and pepper.

In another bowl, beat eggs and milk.

Blot pickle slices dry with paper towels to remove moisture. Coat pickles with flour mixture; dip in the egg mixture, and coat again with flour mixture.

In an electric skillet or deep-fryer, heat oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing, if desired.

Yield: 8 servings

File photo of this recipe.

MINTY MANGO SALSA

This is a very quick fix recipe but it is best when refrigerated at least 8 hours for the flavors to blend.

1 large ripe mango, peeled and diced
1 medium red bell pepper, diced
1 can (4-oz) chopped green chilies
1/4 cup chopped green onions
1 tbsp lime juice
2 tsp minced fresh mint
1/4 tsp ground ginger
Tortilla chips for serving

Combine the first 7 ingredients in a bowl; cover and refrigerate at least 8 hours.

Serve with tortilla chips.

 This recipe and photo are from a 2014 TOH. 

BROILED HALIBUT KABOBS

 

1 1/4 lbs halibut fillets

1 medium green bell pepper, cute into 1-inch pieces
1 medium onion, cut into 1-inch wedges
1 can (20-ounces) pineapple chunks, drained
8 to 10 cherry tomatoes
1 tsp grated orange peel
1/4 tsp salt

Cut fish into 1-inch pieces. Alternately thread fish, bell pepper, onion, pineapple, and tomatoes onto metal or soaked wooden skewers. Place on a greased broiler pan.

BARBECUE SAUCE:
1/2 cup ketchup
1/4 cup vegetable oil
3 tbsp orange juice
2 to 3 green onions, chopped fine
2 garlic cloves, minced
1 tbsp grated orange peel
1/4 tsp salt

In a small bowl, whisk the ingredients until blended. Spoon some sauce over the kabobs.

Broil 5 to 6-inches from the heat for 5 to 7 minutes. Turn; broil 5 to 7 minutes longer or until fish flakes easily with a fork. Basting occasionally during cooking with the sauce.

Yield: 4 servings

This recipe and photo are from a 20-year-old Taste of Home magazine.

ORE-IDA STUFFED ZUCCHINI

6 zucchini
3 cups ORE-IDA Diced Hash Brown Potatoes or ORE-IDA Country Style Hash Brown Potatoes
2 tbsp oil
1 lb lean ground beef
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 jar (24-oz) low-sugar pasta sauce, divided
2 tsp Italian seasoning
1 pkg (8-oz) KRAFT Shredded Pepper Jack Cheese, divided
1/2 cup hot water 

• Heat oven to 350ºF.
• Cut zucchini lengthwise in half; scoop out and discard centers, leaving 1/4-inch-thick shells.
• Cook potatoes in hot oil in large skillet on medium heat 12 to 15 min., stirring occasionally.
• Meanwhile, brown meat in separate large skillet. Add onions, peppers and garlic; cook 3 min. Drain; stir in potatoes, 1/2 cup pasta sauce, seasoning and 1-1/2 cups cheese.
• Mix hot water and remaining pasta sauce; divide evenly onto bottoms of 2 (13x9-inch) baking dishes. Spoon about 1/2 cup meat mixture into each zucchini shell. Place stuffed zucchini in baking dishes; cover with foil. Bake 30 min.
• Remove foil, sprinkle with remaining cheese. Bake 10 min. or until zucchini is tender.
  
  
  
  This photo and the basics of this recipe is from KRAFT. That is why specific brands are mentioned. When using a company's recipe, I try to use their brands.

THREE CHEESE BAKED ZITI

15-oz pkg part-skim ricotta cheese

2 eggs, beaten
1/4 cup grated Parmesan cheese
16-oz pkg ziti pasta, cooked according to pkg directions; drained
28-oz jar pasta sauce (I prefer chunky garden-style)
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees while you cook the ziti.

In a large bowl, combine ricotta cheese, eggs, and Parmesan cheese; set aside. 

In another bowl, combine the pasta and the pasta sauce. Mix until the mixture is well blended. In a 9 x 13-inch baking dish that has been sprayed with a nonstick cooking spray, spoon in half the pasta mixture. Evenly top with the cheese mixture then the remaining pasta. Sprinkle with the mozzarella cheese. Bake for 30 minutes or until heated through.

Note: Serve with garlic bread and a salad for a complete meal.

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MANDARIN WALDORF SALAD

 

2 cups chopped apples

1 1/2 cups miniature marshmallows
1 can (8-oz) mandarin oranges, drained
1 cup diced celery
1 tbsp honey
mayonnaise to moisten

Combine the apples, marshmallows, oranges, celery, honey, and enough mayonnaise to moisten. Toss lightly. Serve on a bed of lettuce.

 

Not a brand recommendation, for reference only.

TATER TOT CASSEROLE

This recipe goes together quickly but bakes 50 minutes. This is my version of a Paula Deen post that she credits to someone else (see end of post).

1 pound ground beef
1 10 ounce can cream of mushroom soup
1 10 ounce can of peas
1 32 ounce bag of tater tots
2 cups of cheddar cheese
1 white onion
1/2 tablespoon garlic powder

Preheat your oven to 350° F.

Cook your ground beef in a large saucepan on medium heat for 6 minutes.

Add onion to beef. Cook for 6 more minutes or until the beef has browned and is cooked all the way through.

Drain beef/onion mixture in a colander.

Spread browned beef and onions in the bottom of a casserole dish (About 10” x 16”).

Pour liquid off peas and then spread them evenly on top of the beef.

In a separate bowl, stir together the cream of mushroom soup and garlic powder.

Pour soup mixture evenly on top of the peas and beef in your casserole dish.

Sprinkle cheddar cheese across the top of the casserole so that it forms an even layer on top of your ingredients.

Add tater tots on top of the layer of cheese. Make sure you arrange them evenly, covering the entire casserole.

Place dish in the oven and bake for 50 minutes, or until the tater tots begin to turn golden brown.

Recipe adapted from Cook Like Dad

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BACON CHEESEBURGER BALLS

 

1 large egg

1 packet dry onion soup mix
1 lb lean ground beef
2 tbsp white whole-wheat flour
2 tbsp milk
1 cup finely shredded cheddar cheese
4 strips bacon, cooked crisp and crumbled

Combine the egg and soup mix in a mixing bowl. Crumble the beef into the mixture and mix well. Divide the meat mixture into 36 portions and set aside

In another bowl, combine the flour and milk until smooth; add the cheese and bacon, mixing well. Shape the cheese mixture into 36 balls.

Shape one of the beef portions around each cheese ball.

Coating:
2 large eggs
1 cup crushed saltine crackers

5 -6 tbsp canola oil for frying

Beat the 2 eggs in a small bowl.

Place cracker crumbs into another bowl.

In a large skillet over medium heat, heat the oil.

Dip meatballs into the egg bowl then roll in the cracker crumbs. Place in skillet and cook 10-12 minutes or until meat is no longer pink and the coating is golden brown.

Yield: 3 dozen

This is a file photo.

CHICKEN AND SPINACH ENCHILADAS

2 cups salsa, your choice

2 cans (10-oz each) enchilada sauce 

3/4 cup low-fat cream cheese (This is approximately 6-oz)

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

2 cups chopped cooked chicken

8 (8") flour tortillas

1 pkg (8-oz) shredded Mexican Blend cheese

Preheat oven to 350-degrees. Coat a 13" X 9" dish or pan with cooking spray.

Place 1/2 cup of the salsa and the enchilada sauce in a medium bowl; stir mixture to combine.

Place cream cheese in a microwave-safe medium bowl and heat in microwave 1 minute or until very soft. Add the spinach, chicken and remaining 1 1/2 cup salsa to the bowl. Stir mixture to combine well.

Fill each tortilla shell with approximately 1/3 cup of the chicken mixture; roll up. Place in the prepared baking dish or pan, seam side down. Pour the enchilada sauce mixture evenly over the enchiladas and top with the cheese. Baked 30 minutes or until cheese is melted and bubbly. Remove from oven and let rest 5 minutes before serving.

Yield: 4 servings, 2 enchiladas each

INSIDE-OUT CHICKEN POT PIE

1 sheet frozen puff pastry, thawed

1 can cream of chicken soup

1 cup milk

2 cups shredded chicken (a rotisserie chicken works great)

1 1/2 cups frozen mixed vegetables (peas, carrots, corn)

Dash of salt

1/8 tsp garlic powder

1/8 tsp freshly ground black pepper

Preheat oven to 400-degrees.

Carefully unfold puff pastry onto a lightly floured work surface. Cut pastry into 4 squares. Place squares on an ungreased baking sheet. Pierce center of each square several times with a fork. Bake 15 minutes or until golden brown.

While pastry bakes, place soup and milk in a large bowl and stir to combine. Transfer to a large skillet over medium heat. Add chicken, vegetables, and seasonings. Cook, stirring to break up chicken pieces and get mixed well. Cook until hot, 5 to 10 minutes.

To serve, place pastry squares on plates, one per plate. Top pastry with the hot chicken mixture.

Yield: 4 servings

recipe and photo -Woman's World 2012

CHEESY WILD RICE SOUP

1 pkg ((6.2-oz) fast-cooking long grain and wild rice mix

4 cups 2% milk

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

8-oz Velveeta cheese, cubed

1/2 lb bacon strips, cooked and crumbled

Minced fresh chives, optional

Oyster crackers, optional

In a large saucepan, prepare rice mix according to package directions. Add milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon. Add chives and crackers as garnish, if desired.

Source: TOH

SPINACH RAVIOLI LASAGNA

3 cups fresh baby spinach, uncooked

1 jar (28-oz) meatless spaghetti sauce

 1 pkg (25-oz) cheese ravioli

1 1/2 cups shredded part-skim mozzarella cheese

Fresh basil, chopped, for garnish

In a greased 2 1/2-quart baking dish or pan, layer 1/3 of the spaghetti sauce, half the ravioli, half the spinach, and 1/2 cup of the cheese; repeat the layers. Top with the remaining sauce and cheese.

Cover and bake at 400-degrees until heated through, 40-45 minutes. Remove from oven and sprinkle with the chopped basil.

My version of a TOH recipe and photo

AMISH BROCCOLI SALAD

1 head broccoli, chopped

1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Combine.

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THE LADY & SONS CORNY CORN MUFFINS

1 cup self-rising cornmeal

3/4 cup self-rising flour

1/2 cup vegetable oil

1 cup white creamed corn

2 eggs

1 cup sour cream

2 tbsp sugar

Preheat oven to 375-degrees.

Grease 12 muffin cups (If you like a crispy edge around muffins, preheat tin in oven until grease is very hot)'

Combine all ingredients, stir until moistened. Fill the muffin cups and bake 20 minutes or until browned.

this is a file photo -not a Lady& Sons photo

 

EASY CHICKEN A LA KING

1 cup thinly sliced mushrooms
1/3 cup finely chopped green bell pepper
2 tbsp butter
2 tbsp flour
1/2 tsp salt
2 cups half-and-half or light cream
2 tbsp butter, softened
3 egg yolks
1 tbsp lemon juice
1 tsp dry onion flakes
1/2 tsp paprika
3 cups chopped cooked chicken
2 tbsp diced pimiento, drained
8 baked pastry shells

Melt the 2 tablespoons of butter in a large skillet and stir in the mushrooms and bell pepper; cook over medium heat just until tender. Stir in the flour and salt.  Add the cream all at once; cook, stirring, until thickened and bubbly.

Stir the softened butter and egg yolks together; add the lemon juice and paprika. Stir a cup of the cream mixture into the egg mixture; add to the cream mixture in the skillet. Stir in the onion flakes.  Cook, stirring, over medium heat until bubbly. Stir in the chicken and pimiento; heat through.

Serve over the pastry shells.

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NESTLE'S MAGIC MINT CHOCOLATE BARK

 

1 2/3 cups (10-oz. pkg.) Nestles' Dark Chocolate And Mint Morsels

1/3 cup coarsely chopped oven roasted or toasted almonds

PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.

POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).

BAKE for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.

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DINNER POPPERS

4 bacon strips

4 chicken tenderloins

1/4 tsp salt

1/8 tsp pepper

2 tsp canola oil

4 poblano peppers

1 1/2 cups shredded cheddar cheese, divided

4 oz cream cheese, cut into 4 strips

Preheat oven to 350-degrees. 

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove from skillet and drain on paper towels.

Sprinkle the chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides and cool slightly. 

Carefully cut a slit down the side of each pepper and remove the seeds. Till each with 1 tenderloin, topped with 2 tablespoons cheese and a strip of the cream cheese. Close peppers and wrap with bacon, securing with toothpicks.

Place on a foil lined baking sheet, slit side up. Top with the remaining cheddar cheese and bake until browned and peppers are tender, 25-30 minutes.

REMOVE THE TOOTHPICKS BEFORE SERVING!

recipe and photo from TOH '24

 

CAULIFLOWER AND CHICKPEA SOUP

2 tsp canola oil
1 yellow onion, chopped
2 med carrots, sliced
1 1/2 tbsp curry powder
2 garlic cloves, minced
3 1/2 cups chicken broth or bouillon
2 3/4 cups water
2 medium potatoes, diced
3 cups cauliflower florets
1 can (15 1/2-oz) chickpeas
1/2 pkg (10-oz size)frozen chopped spinach

In a large saucepan, heat the oil over medium high heat. Add the onion and carrots to the oil and cook until onion is golden and tender. Stir in the garlic and the curry powder. Cook one minute. Stir in the broth or bouillon, water, potatoes, cauliflower, chickpeas, and spinach. Continue to cook for about 20 to 25 minutes until the vegetables are tender.

cliparrt

MARSHMALLOW-STUFFED MINI CINNAMON TWISTS

 

1/2 cup sugar

1 tsp cinnamon
1 can (8 count) refrigerated crescent rolls
3 tablespoons melted butter
8 large marshmallows, halved
1/2 cup confectioners' sugar
1 tbsp milk

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and set aside.

Mix sugar and cinnamon in a small bowl. Separate dough into 8 triangles; cut each triangle in half lengthwise. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar mixture. Place a marshmallow half at the wide end of each triangle.

Roll up each triangle, starting from the wide end, to enclose marshmallow; pinch edges of dough to seal. Place twists on the prepared baking sheet, seam-side down, about 2-inches apart.

Bake for 10 minutes or until golden brown. Blend confectioners' sugar and milk in a small bowl. Drizzle over warm twists. Remove twists; place on a wire rack to cool.

file photo

CHICKEN CHEESY PIZZA

1 tube (10-oz) prepared pizza crust dough

1/2 lb boneless, skinless chicken breast
1/4 tsp fresh ground black pepper
1/4 cup light salad dressing (Miracle Whip type)
1/4 cup low-fat grated Parmesan cheese
1/2 cup low-fat ranch dressing
8-oz pkg shredded mozzarella cheese

Preheat oven to 425 degrees.

Press the dough onto a pizza pan or a cookie sheet with sides that has been sprayed with nonstick cooking spray. Set aside.

Microwave the chicken breast about 2 minutes or until juices run clear. Drain juices from the chicken. Cut chicken into tiny pieces. Sprinkle with the pepper. Set aside.

Mix the salad dressing, ranch dressing, and Parmesan cheese together. Spread the mixture over the pizza crust. Place the chicken over the salad dressing mixture. Top with the mozzarella cheese. Bake at 425 degrees for 12 to 15 minutes or until the crust is golden brown.

file photo

HONEY MUSTARD FRIED CHICKEN

This is a quick recipe because it uses deli fried chicken. Yet, once you get the chicken home, it becomes your own when you add this sauce.

8 pieces deli-fried chicken or fried chicken tenders
Sauce:
1 tbsp butter
3 tbsp honey
1 tsp Dijon Mustard
1 green onion, finely chopped

Combine all sauce ingredients in a small microwave-proof bowl. Cook a minute or so until the mustard is dissolved. Stir the sauce to blend well. Drizzle sauce over the fried chicken.

This is a file photo.