STUFFED CABBAGE, UNSTUFFED

1 lb lean ground beef

1 small yellow onion, chopped
1 small head of cabbage, shredded
1 can (28-oz) Mexican or Italian (your choice) tomatoes, undrained
1 tbsp brown sugar
1 tbsp cider vinegar
1/4 tsp salt
dash of fresh ground black pepper

Hot cooked brown rice, if desired.

Spray the bottom of a Dutch oven lightly with nonstick cooking spray. Brown ground beef and onion together in the pan; drain off any excess grease. Stir in the cabbage, cover and cook for 5 minutes until crisp tender. Add the tomatoes. brown sugar, vinegar, salt and pepper stirring to blend together. Cook for an additional 10 minutes, stirring occasionally. If desired, serve over the hot cooked rice.

Yield: 4-6 servings.

file photo

GARLIC CANNELLINI BEAN DIP

1 can (15-oz) cannellini beans, rinsed and drained

1 tbsp cider vinegar
2 garlic cloves, minced
1/2 tsp salt
1/3 tsp ground cumin
1/3 cup plain yogurt
1 tbsp minced fresh parsley
1 tbsp minced fresh cilantro

In a food processor combine the beans, vinegar, garlic, salt and cumin. Add the cover and process until smooth. Add the yogurt, parsley, and cilantro. Replace cover and process just until blended.

This dip is great with assorted crackers, pita chips, tortilla chips, or fresh veggies.

file photo

ITALIAN CHICKEN ROLLS

This recipe takes a little longer than some, but you can still be eating less than an hour after you start preparation. It is also a good recipe to make ahead, wrap in plastic wrap, refrigerate and serve the next day cold, sliced with your favorite creamy salad dressing.

4 boneless, skinless chicken breast halves
4 thin slices Provolone cheese
2 thin slices prosciutto or very lean ham
1 tsp paprika
6 tbsp panko crumbs*
2 tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
3 tbsp melted butter

Preheat oven to 350 degrees.

Pound each chicken breast half to a thickness of approximately 1/4-inch. Cut Prosciutto slices in half.

Layer a slice of cheese, then a half slice of prosciutto on each pounded out chicken piece. Roll up and secure with wooden toothpicks (or cooking string).

Mix the paprika, panko, Parmesan cheese, garlic powder, oregano, and basil together in a shallow dish. Dip chicken rolls in the butter, using tongs. Roll butter dipped chicken in the panko crumb mixture to coat evenly.

Place the dipped and breaded chicken rolls, seam sides down, in a baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the chicken is cooked thoroughly and is golden brown.

*Japanese breadcrumbs. Substitute regular fine breadcrumbs if you do not have panko.

 

File Photo

YUMMY CHERRY SALAD

1 can cherry pie filling

1 can sweetened condensed milk
1 can (20-oz) crushed pineapple, drained
1 carton frozen whipped topping, thawed
1 pkg (8-oz) cream cheese, softened
1/2 cup nuts

When cream cheese is softened, mix with the sweetened condensed milk, mixing together thoroughly. Stir in the whipped topping. Add the pie filling and pineapple. Mix well. Fold in the nuts.

file photo for reference

CRISPY AIR FRIED CHICKEN

Disclaimer: This recipe requires 2 hours up to overnight of soaking in a buttermilk mixture. Plan accordingly if making this recipe.

1 cup buttermilk

2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

4 lbs chicken pieces

3 cups cornflakes cereal, crushed

1/3 cup white whole wheat flour

1 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

Lemon wedges, optional for serving

Fresh parsley sprigs., optional for serving

In a large bowl, preferably with a lid, combine buttermilk, garlic powder, first salt and first pepper. Add chicken and toss until coated. Cover and chill at least 2 hours but up to overnight. Discard the marinade and place chicken back in the bowl.

In a separate bowl, mix cornflake crumbs, flour, oregano, second salt and second pepper. Working one piece at a time, coat chicken with this mixture.

Place crisper plate in basket of a 7-quart air fryer; coat with nonstick cooking spray. Place basket in air fryer; heat to 325-degrees. In 2 batches, place chicken in basket; coat with the cooking spray. Place basket in air fryer and cook until golden brown and chicken is no longer pink near the bone, 25-30 minutes per batch. Remove chicken from fryer and serve with the lemon and parsley for garnish, if desired.

Yield: 6 servings

My version of a recipe from First for women 1/24

QUICK SKILLET MEAL SUBS FOR STUFFED PEPPERS

1 lb lean ground beef
3 cloves of garlic, minced
3 cups chopped bell peppers
2 cans (14.5-oz each) Italian-style diced tomatoes
2 cups water
1 can (6-oz) tomato paste
8 tbsp shredded Parmesan cheese, divided
1 tsp salt
2 or 3 twists of fresh ground black pepper
1 cup uncooked instant brown rice

Spray a large, deep nonstick skillet with nonstick cooking spray. Add beef to saucepan and cook until browned through. Drain the meat to remove excess fat. Return the meat to the skillet with the garlic, cooking for about a minute. Add the bell peppers and cook approximately 3 more minutes until peppers are crisp tender. Stir in the tomatoes, water, tomato paste, two tablespoons of the Parmesan cheese, salt, and black pepper. Bring the mixture to a boil; stir in the rice. Remove from the heat, cover, let stand for five minutes. Sprinkle the remaining 6 tablespoons of Parmesan cheese over the mixture before serving.
 

  File photo for reference

CREAMY CAULIFLOWER LETTUCE SALAD

I came across this today stuck in a cookbook I was looking through. Obviously, this is from my late mother's recipe collections, as I moved permanently from the area in 1982. I have not made this, but it sounds good. I will probably try it soon.

The fractions may be hard to read below. All three fractions are 1/4 cup.

WESTWARD HO GUACAMOLE

1 cup mashed ripe avocado

1 tbsp lemon juice
1 tsp salt
1/4 tsp chili powder
1/3 cup mayonnaise

In a small bowl combine the avocado, lemon juice, salt, and chili powder. Stir in the mayonnaise until blended. Serve with corn or tortilla chips.

file photo

FRENCH DRESSING PARTY DIP

1 block (8-oz) cream cheese, softened

1/2 cup bottled French Salad Dressing
2 tsp onion, chopped very fine
2 tbsp catsup

Combine all ingredients in a mixing bowl. Using an electric mixer, mix until well blended. Refrigerate until serving time.

This dip is great with assorted crackers, chips, and fresh vegetables.

 For reference only. Not a brand recommendation.

EASY MEXICAN CORN PUDDING

I large egg

1 pkg (6-oz) Mexican-style cornbread mix

1 cup cream-style corn

1/3 cup milk

1 cup shredded cheddar cheese

Heat oven to 425-degrees. Coat an 8-inch square baking pan with nonstick cooking spray.

In a mixing bowl, whisk egg; stir in the cornbread mix, milk and corn until blended. Stir in the cheese. 

Pour mixture into the prepared baking pan and bake 20-25 minutes until golden brown.

Yield: 6 to 9 servings

file photo for reference only-not this exact recipe

VEGETABLE PASTA SOUP

1 tbsp olive oil

2 carrots, diced

10-oz pkg diced potatoes with onions*

1 can (14.5-oz) diced tomatoes

6 cups chicken broth

2 garlic cloves, crushed

2 tsp fennel seeds, crushed

1/2 tsp dried thyme

1/4 tsp salt, optional

1/8 tsp pepper

1 can (15.5-oz) navy beans, rinsed, drained

3/4 cup small pasta shells

Fresh herbs for garnish, optional

In a large saucepan or a Dutch oven, heat oil over medium heat. Add carrots and the potatoes with onions. Cook, stirring, veggies 5-7 minutes or until softened. Add broth, tomatoes with juice, garlic, fennel, thyme, salt, and pepper. Bring to a boil and reduce heat to medium-low. Partially cover and cook until the veggies are tender, about 15 minutes.

Add the beans and pasta shells; cook until pasta is al dente, about 10-12 minutes or until pasta is tender to your liking. Garnish with fresh herbs, if desired.

Source: First for women 3/24

CARAMEL PECAN BROWNIES (BLONDIES)

12 vanilla caramels (from a package of wrapped caramels)

1/3 cup butter
2 tbsp milk
3/4 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 9-inch baking pan and set aside.

In a 2-qt saucepan, combine the caramels, butter, and milk. Heat over low heat, stirring constantly, just until the caramels melt. Remove from the heat. Stir in the sugar; add the eggs and vanilla stirring well until blended. Set aside.

In a mixing bowl, combine the flour, baking powder, and salt. Add to the mixture in the saucepan, stirring until blended. Stir in the pecans. Pour batter into the prepared baking pan. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean, at 350 degrees. Cool before cutting into bars.

file photo

CANADIAN BACON AND PINEAPPLE PIZZA

1 (10-oz) prebaked Italian bread crust shell (or your favorite pizza crust)

1/2 cup prepared sweet and sour sauce
3/4 cup unsweetened pineapple tidbits, well drained
1 pkg (7-oz) Canadian bacon, diced
4-oz shredded Mexican blend cheese

Preheat oven to 450 degrees.

Place the crust on an ungreased pizza pan or a baking sheet. Spread the sweet and sour sauce evenly over the top of the crust. Evenly distribute the pineapple tidbits over the sauce. Sprinkle the Canandian bacon over the pineapple. Top with the shredded cheese. Bake at 450 degrees for approximately 10 minutes until the cheese is melted.

file photo

SPINACH CORN MUFFINS

1 cup cornmeal

1 cup all-purpose flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk
2 tbsp canola oil
1 cup chopped fresh spinach
3/4 cup shredded cheddar cheese
2 jalapeno peppers, seeded and chopped*

Combine the cornmeal, flour, brown sugar, baking powder, and salt in a large mixing bowl.

In another mixing bowl, beat the egg. Add the milk and oil to the egg and beat to mix. Fold the egg mixture into the cornmeal mixture just until moistened. Gently fold in the spinach, cheese, and jalapeno peppers.

Spray 12 muffin cups with nonstick cooking spray. Pour batter into the prepared muffin cups until each is about 2/3 full. Bake at 400 degrees for 18 to 22 minutes until a wooden toothpick inserted in the center comes out clean. Cool for a couple of minutes before removing from the pans. Cool on wire racks.

*Use jalapeno pepper amount at your discretion. If you don't like much heat, use only one. Always wear gloves and wash your hands thoroughly when handling jalapeno peppers. Never touch your eyes or sensitive skin before giving your hands a good washing first.

file photo

HAM AND CHEESE ROLL

8 oz grated American cheese
8 oz cream cheese, softened
dash of red pepper
dash of garlic salt
1/2 cup finely chopped pecans
1 tbsp Dr. Pepper
2 small pkgs shaved ham (Buddig-style)

Lay ham slices out overlapping each other in a square pattern. Mix the American cheese, cream cheese, red pepper, garlic salt, nuts, and Dr. Pepper together. Spread the cheese mixture evenly over the ham. Roll into a log. Use more ham until all the cheese is covered. Refrigerate until serving time.

To serve, slice and insert party pick into each slice. Arrange slices on a lettuce lined tray. Be sure to remove toothpicks when eating.

file photo

EASY PESTO PARMESAN BREADSTICKS

 1 pkg refrigerated pizza crust dough

1/4 cup pesto

1/4 cup shredded or grated Parmesan cheese

Unroll dough into a 12-inch x 8-inch rectangle. Spread the pesto and sprinkle with the Parmesan. Cut into 6 sticks and twist. Place on a baking sheet and bake at 450 degrees for 10-15 minutes, until browned.

Yield: 6 bread twists

Great for snacks, with soups, charcuterie boards, etc.

file photo for reference

SPINACH PESTO OVER PASTA

6 bacon slices
10 oz pkg spaghetti or fettuccini noodles
1 pkg (10-oz) frozen chopped spinach
2 cloves garlic, minced
dash of fresh ground pepper
1/2 cup cottage cheese
1/3 cup grated Parmesan cheese

In a large skillet cook the bacon until crisp. Drain the grease off bacon but save 2tablespoons of the drippings*. Crumble the bacon and set aside.

Cook the spaghetti or fettuccini as directed on package.

While the pasta is cooking, cook the spinach according to package directions in a medium saucepan. Place the undrained spinach, reserved bacon drippings, garlic, and pepper in a blender or food processor. Cover and process until smooth. Add the undrained cottage cheese, replace cover and blend until smooth.

Arrange the pasta on a large serving platter. Pour the spinach pesto over the pasta; toss to mix well. Sprinkle the crumbled bacon and the Parmesan cheese over the top before serving. Serve immediately.

*For a healthier dish, substitute olive oil for the bacon drippings.

 This is a file photo similar to this recipe. This one is topped with mushrooms instead of bacon. 

QUICK AND EASY ROCKY ROAD CAKE

1 box (2-layer size) dark chocolate cake mix
3 cups miniature marshmallows
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
2 tbsp milk

Prepare the cake mix according to the package directions and bake in a 9 x 13-inch baking pan. When cake is done (a wooden toothpick inserted in the center comes out clean), remove from the oven and sprinkle the marshmallows evenly over the top. Return to the oven for a couple of minutes until the marshmallows are softened. Remove from oven again. Sprinkle the chopped pecans over top of cake.

In the microwave or a small saucepan, melt the chocolate chips with the milk until chips are completely melted and mixture is well blended. Drizzle the melted chocolate over the top of the marshmallow and nuts. Cool before cutting.

file photo

ZUCCHINI CORNBREAD CAKES

1 small zucchini
1 pkt (6 1/2-oz) cornbread mix
1 egg
1/2 cup milk
canola oil for frying

Shred the zucchini and microwave on medium-high for 2 minutes. drain well. In a small mixing bowl combine the zucchini, cornbread mix, egg, and milk. Mix well and let stand about 5 minutes.

Heat the canola oil in a pan with deep sides. Use only enough oil to coat the pan, you do not want to deep fry the cakes. When the oil is hot, drop batter into the pan by heaping tablespoonsful. Cook approximately two minutes on each side. Remove from the pan to a plate lined with a paper towel.

Yield: Approximately 14 cakes.

file photo

SPINACH-MUSHROOM EGG MUFFINS

6 whole eggs

6 egg whites  

1/4 cup chopped baby spinach leaves

2 tbsp chopped mushrooms

1/3 cup lower-fat cheddar cheese

Preheat oven to 350-degrees.

Grease 6 muffin cups; set aside.

In a medium bowl, using a wire whisk, whip the eggs and egg whites until yolks are broken and mixture is blended. Add the spinach, mushrooms, and cheese; stir to blend. Divide the mixture evenly between the 6 muffin cups and bake 15-17 minutes at 350-degrees.

Note: Store leftovers in a baggie in the refrigerator for a couple days or in the freezer for a week. Easy to pop in the microwave for a couple minutes for a quick breakfast.

Yield: 6 muffins

file photo for reference

QUICK AND EASY VEGETABLE NOODLE SOUP

2 1/2 quarts water

2 envelopes dry onion soup mix
2 cups sliced celery
1 cup sliced carrots
2 medium tomatoes, diced
1 large potato, scrubbed and diced
1/4 cup chopped parsley
4 oz medium egg noodles

In a large saucepan or a Dutch oven bring the water to a boil; stir in the dry onion soup mix, stirring well until blended. Add the celery, carrots, tomato, potato, and parsley. Reduce heat to low and simmer, stirring occasionally, 15 minutes or until the vegetables are crisp tender. Return the soup to a boil and add the noodles. Cook, stirring occasionally, for another 7 or 8 minutes until the noodles are fork tender.

clipart

AMISH BREAKFAST PIZZA

If you follow my blogs and/or facebook pages, you know I grew up around the Amish and I love their cooking and recipes. This is from a favorite Amish cookbook. I haven't tried it yet, but I will when I have a grandchild or someone over to share it with.

 

 

HAWAIIAN-STYLE DESSERT

1 pkg (4-servings size) vanilla tapioca pudding mix
1 small can sliced pineapple
2 tbsp butter
1/3 cup brown sugar, firmy packed
1/4 cup flaked coconut

Prepare the pudding mix according to the package directions. Set aside to cool for 15 minutes. Stir the pudding well and then spoon evenly into 4 dessert dishes. Chill.

Drain the pineapple well, reserving 1/3 cup juice. Cut the pineapple slices in half.

Melt the butter in a skillet and add the brown sugar, stirring until softened. Gradually add the reserved pineapple juice while stirring constantly. Add the pineapple and the coconut and bring mixture to a boil. Reduce the heat and just simmer for 4 minutes. Serve the pineapple warm over the pudding.

Yield: 4 servings 

I do not have a picture of this recipe, just a file photo of a Hawaiian dessert display.

QUICK HONEY ROLLS

3 tbsp melted butter

1 tbsp honey

2 cups Bisquick

2/3 cup milk

In a small bowl, combine the butter and honey, set aside.

In a large bowl, knead Bisquick and milk together until dough forms. Divide dough into 12 equal portions and roll into balls. Place on a parchment paper-lined baking sheet and brush with the honey butter.

Bake at 450-degrees 8 to 10 minutes until lightly browned.

Yield: 12 rolls

recipe & photo - First for women 3/24

QUICK AND EASY CHERRY CRISP DESSERT

2 cups white cake mix

2 cups canned cherry pie filling
1 box coconut pecan frosting mix
1/2 cup butter, melted

Preheat oven to 350 degrees.

Grease and flour (or spray with a baking nonstick spray)a 9 x 13-inch baking pan. Spread the pie filling evenly over the bottom of the pan. Sprinkle the dry cake mix over the pie filling. Sprinkle the frosting mix over the cake mix. Pour the melted butter evenly over the top of the frosting mix. Bake in a 350 degree oven for 25 to 30 minutes or until light golden brown.

Use topped with ice cream or whipped cream, if desired.

Note: Option - use yellow cake mix and apple pie filling for apple crisp.

file photo for reference only - not this exact recipe

MICROWAVE TACO BURGERS

1/3 cup taco sauce
1/4 cup very fine dried breadcrumbs
1 tsp chili powder
1/4 tsp garlic salt
1 lb lean ground beef
4 hamburger buns
4 lettuce leaves
4 slices pepper jack cheese

In a mixing bowl combine the taco sauce, breadcrumbs, chili powder, and garlic salt. Crumble the ground beef into the mixture and mix together well. Shape the mixture into four equal sized patties. Place the patties in an 8-inch square glass baking dish. Cover loosely with paper toweling or waxed paper. Microwave on high for 3 minutes. Drain off excess fat, turn the patties over and return them to the microwave. Cook an additional 3 to 6 minutes or until the burgers are no longer pink. Remove from the microwave and drain the patties on paper towels. Add a slice of the pepper Jack cheese to each patty. Place a lettuce leaf on the bottom part of each hamburger bun. Place the patties on hamburger buns atop the lettuce. Top with the top of the buns.

Suggest condiments: pickle, onion slices, salsa, tomato slices, etc

 

File Photo

CARROT RAISIN SALAD WITH MARSHMALLOWS

3 cups shredded carrots

1 1/2 cups miniature marshmallows
2/3 cup golden or regular seedless raisins
1/2 cup sliced celery
1/4 cup chopped walnuts
1/2 cup mayo-type salad dressing

In a medium mixing bowl, combine the carrots, raisins, celery and walnuts. Gently stir in the marshmallows. Fold in the salad dressing. Chill until serving time.

 

File Photo

GARLIC, CHEESE, and BACON MASHED POTATOES

Approximately 1 1/2 lb potatoes with thin skins, quartered but not peeled

Enough water to cover potatoes
1/2 cup mayonnaise
1/2 cup milk
6 slices bacon, cooked crispy, drained, and crumbled
3 cloves garlic, minced
Salt to taste
Fresh ground black pepper to taste
1 cup shredded cheddar cheese
1 sprig fresh parsley for garnish, if desired

Place potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat to medium and continue to cook until the potatoes are fork tender. Drain.

Mash the potatoes. Add the mayonnaise, milk, bacon, garlic, salt, and pepper. Mix together well. Stir in the cheese. Garnish with a sprig of fresh parsley, if desired.

Yield: 4 servings

file photo for reference only

HOMEMADE CARAMEL CORN

28 vanilla caramels, unwrapped

2 tbsp cold water
2 1/2 quarts freshly popped corn

Preheat oven to 250 degrees. Lightly butter a cookie sheet that has sides; set aside.

In a large glass measuring cup, put the caramels and water. Microwave on high for 1 1/2 minutes; stir. Continue microwaving on high for another 30 seconds to 1 minute or until the sauce is smooth and the caramels melted. Immediately pour the caramel mixture over the popcorn; toss until popcorn is well coated. Spread onto the prepared cookie sheet. Bake for 20 to 25 minutes. Break into bite-sized pieces. 

AMISH DROP BISCUITS

 I grew up in Southern Indiana where we had an Amish community. We enjoyed their restaurants and good food. They are good carpenters, too. They built my family home. This is an Amish recipe for some easy drop biscuits.

2 cups flour

4 tsp baking powder

1/2 tsp salt

5 T shortening

1 cup milk

Sift together the flour, baking powder and salt into a bowl. Cut the shortening into the flour mixture until it is completely incorporated. Make a well in the center and pour the milk into the well all at once. Stir with a fork until well mixed. The dough will be quite soft.

Drop by heaping tablespoons onto a greased baking sheet and bake in a preheated 450-degree oven 15-20 minutes until golden brown.

file photo

ITALIAN TORTELLINI SALAD

1 pkg (7-oz) cheese filled spinach tortellini

8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a large bowl of ice cold water. Let stand for 5 minutes. Drain well. Transfer tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.

file photo for reference only-not this recipe

LUNCHBOX PINEAPPLE BARS

3/4 cup all-purpose flour
1/3 cup brown sugar, packed
3/4 cup quick oats (not instant oatmeal)
5 tbsp cold unsalted butter
1/2 tsp almond extract
3 tbsp sliced almonds
1 cup all-fruit pineapple spread

Using a food processor or a pastry cutter, combine the flour, brown sugar, and oats processing until blended. Add the butter and the almond extract to the flour mixture; pulse or cut until crumbly. Remove a half cup of the mixture and set aside in a small bowl. Add the almonds to the half cup mixture.

Press the remaining mixture onto the bottom of a 9-inch square pan that has been sprayed with nonstick cooking spray or lightly buttered. Spread the pineapple over the crust. Sprinkle the remaining crumb mixture with the almonds over the top of the pineapple layer. Bake in a preheated 350 degree oven for 25 to 30 minutes. The top should be golden brown. Set pan on a wire rack to cool before cutting into 12 bars.

file photo

BEETS BAKED IN ORANGE SAUCE

3 cups cooked (or drained canned) beets, sliced (not pickled beets)

2 tbsp all-purpose flour
1/4 cup sugar
1/2 cup orange juice
2 tbsp butter, melted

Place the beets in a casserole dish. Combine the flour, sugar, orange juice and butter. Pour flour mixture over the beets. Cover and bake in a preheated 350 degree oven for 15 minutes.

 

file photo

BUTTERNUT SQUASH SOUFFLE BITES

I saw this recipe on the internet and found it quite interesting. A good way to get kids to eat their vegetables. They are almost always fascinated by a food they can hold in their hand, if desired. And these are good warm or cold.

3 eggs
1 cup roasted and pureed (fork-mashed) butternut squash
pinch cinnamon
freshly ground black pepper and a pinch of salt

Preheat oven to 350.
Lightly wipe 15 mini muffin cups with olive or canola oil; set aside.

Whisk eggs in a medium bowl; add squash puree, cinnamon, salt, and pepper. Whisk again until the mixture is smooth.

Spoon or pour souffle batter carefully into the prepared muffin tin.

Bake 15 minutes, or until centers have puffed up and set.
Note: The souffles will flatten slightly upon cooling.

 

Note: Original recipe and photo are from Terita at Kid Can Eat. 

D'S GARDEN PASTA SALAD

Note: This salad is quick and easy. It does, however, taste better after being chilled for a couple of hours. A good make-ahead dish.

1 pkg (16-oz) whole-grain rotini pasta
1 pkg (8-oz) sliced pepperoni
1 cup shredded mozzarella cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
1/2 cup thinly sliced cucumber
1/2 cup diced tomato OR cherry tomatoes, halved
1 cup Italian salad dressing (sugar-free or low-sugar)

Cook pasta according to package directions omitting any salt and/or butter called for; drain well.

Place the pasta in a large bowl with the remaining ingredients and toss together well.  Chill for a couple of hours or so before serving.

clipart library

TACO SALAD NO-BAKE CASSEROLE

1 1/2 lb lean ground beef

1 can refried beans
1 small can tomato sauce
1 pkg taco seasoning mix
1 small can green chilies, chopped
2 cups chopped lettuce
1 cup chopped onion
2 medium tomatoes, diced
1 small can sliced black olives, drained
1 bottle mild taco sauce
2 cups shredded Mexican-blend cheese
1 bag taco chips
sour cream for garnish, if desired

In a large skillet cook ground beef until no long pink; drain well. Wipe out skillet with a paper towel and return meat to skillet over a low heat. Add the refried beans, tomato sauce, taco seasoning mix, and green chilies. Continue cooking slowly, stirring frequently until heated thoroughly. Spread the taco chips on the bottom of an oblong casserole dish. Spoon the ground beef mixture over the chips. Drizzle the taco sauce evenly over the beef mixture. Layer the remaining ingredients as follows: lettuce, tomatoes, onions, black olives, and shredded cheese. Serve topped with sour cream, if desired.

file phtot for reference only