CARAMEL COFFEE NUT TART

This tart is quick to assemble but does need to refrigerate for about an hour before serving.

1/2 cup whipping cream
2 tbsp instant coffee granules
1 pkg (14-oz) caramels, unwrapped
4 cups toasted pecans
1/4 tsp cinnamon
1 9-inch prepared graham cracker crust

In a large microwavable bowl, stir together the cream and coffee granules; add caramels. Microwave mixture on high 2 to 3 minutes, stirring every minute. Cook and stir until caramels are completely melted. Stir in pecans and cinnamon. Spoon mixture into the prepared crust. Refrigerate for about an hour or until firm. Drizzle with melted chocolate or chocolate ice cream topping, if desired, before serving.

This is an old Kraft recipe and photo.

JALAPENO CORN CASSEROLE

2 (3-oz each) low-fat cream cheese, softened

1/8 cup fat-free milk

1/4 cup butter

2 cans shoe peg corn, drained

1 small can chopped jalapenos, drained

1/4 cup red bell pepper, finely chopped

Preheat oven to 325 degrees.

Lightly spray casserole dish with nonstick cooking spray; set aside.

In a medium saucepan, heat the cream cheese, milk, and butter over low heat until butter and cream cheese are dissolved. Stir in the corn, jalapenos, and pepper; mix together well.

Pour mixture into the prepared casserole dish and bake at 325 degrees for 30 minutes.\

Note: File Photo

WHITE BEAN-SWEET POTATO CHILI

I got this soup recipe from my health insurer. It is suggested as a great dinner meal as the spices promote healthy digestion, especially important in the evening.

1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
2 cups diced sweet potato (winter squash or pumpkin may be substituted)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
salt to taste
freshly ground black pepper to taste
1/4 cup basmati or jasmine rice, rinsed
1 can (15-oz) cannellini or Great Northern Beans, drained and rinsed
3 cups chicken broth
1 cup baby spinach (kale may be substituted), chopped
fresh cilantro, avocado, and lime wedges for serving

Heat oil in a medium saucepan and add the onion, celery, and sweet potato with the spices. Cook 5 minutes until fragrant; add the rice and stir to coat.

Add the beans and broth to the pan, stirring to mix. Place lid on pan and simmer soup 15 minutes or until the rice is tender; stir occasionally during cooking. Add the spinach and season with the salt and pepper to taste.

Serve in bowls and top with the cilantro, avocado, and lime. May add a dollop of plain Greek yogurt if desired.

Yield: 4 servings
Approximately per serving: 364 calories, 57 carbs (11.5 dietary fiber), 15 g protein

Recipe and photo from United Healthcare.

SPICY SLOPPY JOES WITH CORN DUMPLINGS

Corn Dumplings:

1 cup Bisquick
1/3 cup yellow cornmeal
1/2 cup milk
1 can (7-oz) whole kernel corn, drained

Mix Bisquick, cornmeal and milk until a dough forms; stir in the corn and set aside.

1 lb ground beef
1/2 cup sliced green onions, including tops
1/3 cup chopped green bell pepper
1/2 cup water
3 tbsp chopped green chilies
1 jar (8-oz) taco sauce
1 jar (8-oz) milk picante sauce

Cook and stir to crumble ground beef with the onion in a 10-inch skillet. Cook until beef is browned; drain off excess fat. Stir in the remaining ingredients. Cover and heat to boiling over medium-low heat.

Once mixture boils, drop the dumplings over the meat mixture by heaping tablespoonfuls. Cook, uncovered, 10 minutes or until dumplings are cooked through.

Yield: 5 or 6 servings

Bisquick Photo

SOUTHERN DEVILED EGGS

 

This recipe was from the Chef's Market caterers in Nashville several years ago.  The eggs were part of Miranda Lambert's engagement party menu when she became engaged to Blake Shelton.

12 large eggs, hard-boiled and peeled
1/2 cup mayonnaise (Note: I only use olive oil mayo.)
1 1/2 tbsp sweet relish (Note: not to worry unless your blood sugar is highly out-of-control)
1 tsp smooth Dijon mustard
salt and pepper to taste
paprika, pickles, and pimentos, for garnish
2 green onions, julienned on the bias, for garnish

Halve the eggs lengthwise.

Remove the yolks and place them in a small bowl.

Mash the yolks with a fork and stir in the mayonnaise, relish, and mustard.  Add the salt and pepper to taste.

Fill the egg whites evenly with the yolk mixture.  Garnish with paprika, pickles, pimentos, and green onions.  Store covered in the refrigerator.

REESE WITHERSPOON'S LESS FAT 'FRIED' CHICKEN

 Reese Witherspoon shared her secret to 'fried' chicken with 75% less fat, with First for women in 2023. She said of this chicken with a crunchy pecan coating, "This is a nice light snack".

8 chicken tenders

1/2 cup finely chopped pecans

1/2 cup panko 

1/4 cup Parmesan cheese

1/2 cup mayo

2 tbsp Dijon mustard

Heat oven to 400-degrees.

In a bowl, combine the pecans, panko and Parmesan.

In a second bowl, combine the mayo and Dijon.

Dip tenders into the mayo mixture, then in the pecan mixture.

Place on a greased baking sheet and bake at 400-degrees 15-10 minutes.

MUSHROOM-SPINACH FETTUCCINE

8-oz fettuccine pasta

2 cups mushrooms, sliced

1 tbsp butter

1 garlic clove, minced

1 cup light cream

6 cups baby spinach

1/4 cup grated Romano cheese

Cook pasta according to the package directions. Reserve 1/3 cup of the liquid; drain.

In a nonstick skillet, cook mushrooms in butter over medium heat until browned, around 6-8 minutes.

Add garlic and cream, bring to a boil. Cook until thick, about 2 minutes. Wilt in the spinach; stir in the fettuccine, reserved liquid and cheese.

Yield: 4 servings

file photo

GREEN BEAN POTATO SALAD

 

1 lb small red skin potatoes
1 lb fresh green beans
1/4 large red onion, finely chopped
1/4 cup sliced green onions
1 cup sour cream
2 tbsp Dijon mustard
1/4 cup mayonnaise
2 tbsp white wine vinegar
salt and pepper to taste
1/2 tsp paprika, for garnish

Wash and quarter the potatoes; cook in a large pot of salted water until tender. Drain potatoes and cool to room temperature.

Blanche the green beans in boiling water for 4 to 5 minutes until crisp tender. Place in a colander and run cold water over beans to stop the cooking and preserve the dark green color. Set aside to drain well.

In a large bowl, combine the potatoes, red onion, green onion and green beans. In a separate bowl, blend together the sour cream, mustard, mayonnaise, and vinegar; season with the salt and pepper. Pour mixture over the vegetable mixture and toss gently to combine. Place salad in a bowl and garnish with paprika.

TOH photo for reference

RAISIN-MARSHMALLOW SQUARES

 

1 pkg (10-oz) marshmallows
1/4 cup butter
4 cups crispy rice cereal
2 cups corn flakes cereal, slightly crushed
1/2 cup raisins

Line a 9-inch square pan with foil allowing foil to extend over the edges. Butter the foil and set aside.

In a large heavy saucepan, melt the marshmallows and butter over low heat, stirring constantly. Remove the pan from the heat. Add both cereals and raisins, stirring until combined. Press mixture evenly into the prepared pan and let stand until firm. Lift foil out of the pan. Peel away foil and cut mixture into squares.

File Photo

GRAPEFRUIT GINGER SURPRISE MOCKTAIL

2 rosemary sprigs

1 lime, juiced

1/2 cup grapefruit juice

12-oz ginger beer (this is un alcoholic)

In a shaker, muddle the rosemary, lime juice and grapefruit juice. Cover and shake well. Strain into 4 glasses and top with the ginger beer.

Yield: 4 servings.

Did you know that lime juice has acids that soothe the tummy?

STEAK FRIES

Love those restaurant steaks fries? Give this recipe a try.

2 tbsp olive oil

1 tbsp grill seasoning

4 (10-ozs) russet potatoes, scrubbed and cut into eighths

1 tsp salt

Preheat oven to 500-degrees.

Whisk together oil and grill seasoning in a large bowl. Add potato wedges and toss to coat.

Line 2 baking sheets with foil and coat with cooking spray. Arrange the potato wedges in a single layer on the prepared baking sheets.

Bake, turning once halfway through baking time, until golden brown and crispy. This will take about a half hour. Sprinkle with salt before serving.

 

QUICK AND EASY TUNA AND GREENS SALAD

1 bag (12-oz) mixed salad greens
1 small cucumber, sliced thin
1 cup fresh steamed green beans (or 1 can whole green beans, drained)
1 cup grape tomatoes
12-oz can tuna, drained
1/2 cup feta cheese
1/2 cup ripe olives
Your favorite vinaigrette

Combine all ingredients, except vinaigrette, in a large salad bowl. Drizzle with vinaigrette. Serve with whole wheat crackers or a crusty bread.

GARDEN PENNE PASTA

4-oz uncooked penne pasta
1 can (15-oz) navy beans, rinsed and drained
1 1/2 cups diced green bell pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh basil
1/4 tsp salt
2-oz crumbled reduced-fat feta cheese

Cook the pasta according to the package directions without adding salt or fat (butter or oil).  Add the beans during the last few minutes of cooking.

While pasta cooks, spray a large skillet with nonstick cooking spray and set over medium-high heat.  Cook the peppers 4 minutes or until crisp-tender, stirring frequently to prevent burning.  Stir in the tomatoes and cook about another 4 minutes or until tender, continuing to stir occasionally.  Remove from the heat.

Drain the pasta mixture and place on a serving platter with low sides or in a shallow serving bowl.  Sprinkle with the basil and the salt.  Spoon the bell pepper mixture over all and top with the cheese.
Yield: 4 servings

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FROZEN PEANUT BUTTER PIE

This pie is in the Quick Fix Recipes because it only takes 10 minutes to prepare. It does, however, need to be frozen before serving.

8-oz cream cheese, softened
3/4 cup extra chunky peanut butter
1 cup powdered sugar
1/2 cup milk
8-oz carton extra creamy frozen whipped topping, thawed
9-inch graham cracker crust
Melted chocolate for garnish, optional
Chopped peanuts for garnish, optional

In a medium mixing bowl using an electric mixer, beat cream cheese on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated. Slowly add milk, beating until well blended. Fold in thawed whipped topping. Spoon mixture into the graham cracker crust mounding in center. Freeze until firm. When solid enough, cover with foil.

Note: This pie will keep in the freezer for several weeks.

file photo.

SOUR CREAM BLUEBERRY PANCAKES

2 cups Bisquick baking mix
2 eggs
1/2 to 2/3 cup milk
1 cup dairy sour cream
1 cup fresh blueberries (or frozen thawed and drained)

Beat Bisquick, eggs, milk, and sour cream with a hand beater until smooth. Gently stir in the berries.

Heat griddle, oiled if needed, and pour a scant 1/4 cup batter on hot griddle for each pancake. Cook until dry around edges, turn and cook until golden brown.

Yield: Approximately 15 pancakes

file photo

CHICKEN ROLLATINI

8 thin sliced chicken breast cutlets
1 cup garlic-and-herb cheese blend
4 jarred roasted red peppers, cut into strips
nonstick cooking spray
3/4 cup bread crumbs (I prefer 1/2 cup whole-wheat bread crumbs mixed with 1/4 cup panko (Japanese)bread crumbs

Preheat oven to 400 degrees.

Spread 2 tablespoons of the cheese blend on each chicken cutlet. Top cheese blend with red pepper slices. Starting at the short end, roll the chicken up and secure with wooden picks. Coat the chicken with nonstick spray and roll in the bread crumbs. Place chicken rolls, seam side down, in a foil-lined baking pan. Bake for 20 minutes or until the chicken juices run clear.

NOTE: These chicken roll-ups can be frozen after being breaded. To freeze, wrap each roll separately very tightly in plastic wrap, then put into a zip-top freezer bag. Remove from freezer and allow to thaw in the refrigerator overnight before proceeding to baking instructions.

 file photo

BISQUICK'S IMPOSSIBLE TUNA PIE

 

CHICKEN VERONIQUE

6 boneless, skinless chicken breast halves*
1/4 tsp salt
1/8 tsp nutmeg
4 tsp butter
2/3 cup white wine or chicken broth
2 tbsp orange marmalade
3/4 tsp dried tarragon
2 tsp all-purpose flour
1/2 cup half-and-half cream
1 1/2 cups green grapes, halved

Sprinkle the salt and nutmeg over the chicken breast halves. Coat a large nonstick skillet with cooking spray and heat over medium heat. Melt butter in skillet and add the chicken pieces. Cook chicken 3 to 5 minutes per side until lightly browned. In a small bowl, combine the wine or chicken broth, marmalade and tarragon. Add the mixture to the skillet and bring to a boil. Reduce heat, cover and simmer for 7 to 11 minutes until the chicken juices run clear. Remove the chicken and keep it warm. Combine the flour and half-and-half until smooth. Slowly stir the cream mixture into the skillet. Bring mixture to a boil and cook for 2 minutes or until thickened. Stir in the grapes and heat through. Serve sauce over the chicken.

*May substitute boneless, skinless thighs, if you prefer

Note: This recipe is okay for diabetics as 1 breast half with 1/3 cup sauce =226 calories, 13 g carbs and 24 g protein.

File Photo

INDIVIDUAL CHEESY MEAT LOAVES

NOTE:  This makes 2 individual meat loaves.  Double the recipe if you are serving 4 persons.

1 egg
2 tbsp picante sauce
1/4 cup oats
1 tsp dry minced onion
1/4 tsp chili powder
dash of salt
1/2 lb 80/20 ground beef*
1/3 cup picante sauce for topping
1/4 cup shredded Mexican-Blend cheese

In a small bowl combine the egg, picante sauce, oats, onion, chili powder, and salt.  Add the beef and mix together well.  Shape into two equal loaves and place in a microwave-safe baking dish.  Cover and cook on high for 5 to 6 minutes or until a meat thermometer reads 160 degrees.

Place the 1/3 cup of picante sauce in a small bowl, cover and microwave on high for 30 seconds.  Pour the sauce over the meat loaves and top with the shredded cheese.  Cover and microwave 45 to 60 seconds until the cheese is melted.

 *Ground chicken or turkey may be substituted.

 File Photo

SAUTEED SQUASH TRIO

1 lb butternut squash, peeled and cubed

1 cup chopped red bell peppers

1 cup chopped red onion

2 tbsp olive oil

2 tbsp butter

1 lb zucchini and yellow squash, cubed

1/4 cup chicken or vegetable broth

1 tsp chopped fresh thyme

In a saucepan of boiling (salted, if desired) water, cook butternut squash 3 minutes or until fork tender. Drain.

In a skillet, combine butter and olive oil. Cook peppers and onions in mixture 3 minutes.

Add the cooked squash and the remaining ingredients to the skillet and cook 5 minutes.

Yield: 6 servings

recipe First for women 2010

HAWAIIAN HAM SALAD POCKETS

1 1/4 cups fully cooked ham, cubed
3/4 cup unsweetened pineapple tidbits
1 large carrot, chopped
1/4 cup mayonnaise
1 tbsp honey mustard
2 pita breads (6-inch), halved
4 lettuce leaves

In a small bowl, combine the ham, pineapple, and carrot. Stir in the mayonnaise and mustard until well blended. Line each of the pita halves with a lettuce leaf and fill with the ham salad.

CHICKEN WITH SUN-DRIED TOMATOES

3 tbsp olive oil

4 skinless, boneless chicken breast halves

1 shallot or green onion, finely chopped

1 can condensed cream of mushroom soup

3/4 cup water

1/4 cup thinly sliced sun-dried tomatoes

1 tbsp red wine vinegar

2 tbsp chopped fresh basil leaves

4 cups hot cooked extra wide egg noodles

1/4 cup shredded Parmesan cheese, optional

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the chicken and cook until well browned on both sides, about 10 minutes. Remove chicken from skillet.

Heat the remaining oil in skillet over medium heat. add the shallot and cook, stirring, 2 minutes. Stir in soup, water, tomatoes, vinegar and basil in the skillet.

Return the chicken to the skillet and heat to boiling. Reduce heat to low and cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over the noodles. Sprinkle with the Parmesan cheese and some thinly sliced basil, if desired. 

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WARM HERO HAM SANDWICHES

1 tbsp olive oil
1 onion, sliced
1 red bell pepper, sliced into rings
1 green bell pepper, sliced into rings
1 lb Honey Baked ham slices
1 cup grated mozzarella cheese
2 French baguette loaves, cut into thirds
6 tsp Dijon mustard

Heat a skillet over medium heat and add the olive oil. Add the onions and bell peppers; saute, stirring until vegetables are tender. This will take about 5 minutes. Cool slightly. Preheat the broiler.

Lay the baguette sections on a cutting board and slice each horizontally. Spread each bottom part with the Dijon mustard. Layer the ham slices and the onion mixture over the bottom baguette slice and sprinkle a generous tablespoon of cheese over the top. Place the open-face baguette slices on a baking sheet and broil for 3 to 4 minutes until cheese is melted. Replace the top slices and serve warm.

Serves 6.

clip art.

BEER-CHEESE DIP

 

1/3 cup beer (or apple juice for us teetotalers)

several dashes hot pepper sauce (to suit taste)
1 cup cubed pasteurized process cheese spread (4 oz) (Velveeta type)
2 tbsp canned diced green chili peppers
1 tbsp flour
1/2 tsp dry mustard
1 to 2 tbsp milk (for thinning)

Serve with assorted vegetables and whole-grain crackers for dipping.

In a 1-quart microwave-safe bowl, combine beer or apple juice and hot pepper sauce. Microwave on high, uncovered, 1 to 2 minutes until very hot. Meanwhile, combine cubed cheese, green chilies, flour, and mustard. Stir into the hot mixture. Cook, uncovered, on high an additional 2 to 4 minutes or until cheese starts to melt and mixture is heated through, stirring every minute. Stir in enough milk to make dip of dipping consistency.

Yields about 3/4 cup.

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WHIPPED CREAM BISCUITS

 

2 cups Bisquick

2/3 cup whipped cream

Preheat oven to 450 degrees.

Mix ingredients until a soft dough forms. Turn out onto a cloth-covered board that has been dusted with additional Bisquick. Gently roll dough in the baking mix to coat; shape into a ball.

Knead dough ball 10 times then roll or pat out to  half-inch thickness. Cut with a 2-inch biscuit cutter (or a glass) that has been dipped in Bisquick. Place an inch apart on a ungreased baking sheet and bake 10 to 12 minutes until golden brown.

Yield: 1 dozen

Note: Biscuits may be made, covered, and refrigerated up to 4 hours before baking.

CRANBERRY DARK CHOCOLATE TRAIL MIX

Note: Dark chocolate has health benefits such as improving moods and skin protection. Do not overdo eating dark chocolate so this trail mix makes a good snack. All the ingredients in this mix have healthy benefits.

1 (10-oz) bag dark chocolate chips

1 1/2 cups dried cranberries

1 1/2 cups sliced almonds

1 cup raisins

1 cup coarsely toasted walnuts

1/2 cup pistachios

Combine all ingredients in a large bowl until well mixed. Store in jars or other airtight containers. 

Yield: 6 servings

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BERRIES AND COOKIE DESSERTS

2 cups quartered fresh strawberries
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tbsp sugar, divided
2 tsp fresh lemon juice
4-oz reduced fat cream cheese
1 1/2 cups fat-free frozen whipped topping, thawed
Dash of ground cinnamon
12 miniature meringue cookies, quartered

In a large bowl, combine all the berries, half of the sugar, lemon juice; let stand at room temperature about a half hour.

In a small mixing bowl, beat cream cheese until smooth. Beat in the whipped topping, remaining sugar, and cinnamon until combined. Just before serving, divide the berries evenly between six dessert dishes. Top with the whipped topping mixture and sprinkle with the cookie pieces.

Note: This is an old TOH recipe and photo.

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GARLIC-MUSHROOM TURKEY SLICES

1/2 cup all-purpose flour
1/2 tsp oregano
1/2 tsp paprika
3/4 tsp salt, divided
1/4 tsp pepper, divided
1 pkg (17.6-oz) turkey breast slices
1 tbsp olive oil
1 cup reduced-sodium chicken broth
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced

In a large zip-top plastic bag, combine the flour, oregano, paprika, 1/2 tsp salt, and 1/8 tsp pepper. Add the turkey to the bag, one piece at a time, shaking to coat evenly. In a large heavy nonstick skillet coated with nonstick cooking spray, cook turkey in the olive oil over medium heat for 1 to 2 minutes on each side or until no longer pink. Remove from skillet and keep warm.

Add broth to the skillet turkey was cooked in. Stir in the mushrooms, garlic, and remaining salt and pepper (to cut sodium in this recipe, omit the salt). Cook, stirring, approximately five minutes until mushrooms are tender. Return turkey to the pan and heat through.

TOH Photo

EASY TUNA SPREAD

1 pkg (8-oz) cream cheese, cut-up into pieces
3 tbsp medium hot salsa
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 can (6 1/2-oz) can water packed tuna; drained and flaked

In a mixing bowl, combine the cream cheese, salsa, parsley, and onion. Mix the ingredients together until well blended. Fold in the tuna. Serve with whole-wheat crackers or party rye bread.
 

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MARZETTI'S BROCCOLI SALAD

2/3 cup Marzetti's Roasted Garlic Italian Vinaigrette

4 cups broccoli flowerets
1 pkg (6-oz) sliced button mushrooms
1/4 cup chopped fresh parsley
3 scallions, 4-in green and white parts, cut into 1/4-inch pieces
1/2 red bell pepper, cut into small pieces
1/2 yellow bell pepper, cut into small pieces

Bring a large pot of water to a boil. Cook broccoli for 2 minutes. Drain. Rinse and cool under cold running water. Combine the mushrooms, parsley, and scallions in a bowl. In a serving bowl, combine the broccoli, mushroom mixture, and red and yellow peppers. Toss with the vinaigrette.

 So many ask about the dressing I posted this picture instead of the salad.