LEMONADE-ORANGE DRINK

1 can (12-oz) frozen orange juice concentrate

1 can (12-oz) frozen lemonade concentrate
2 pkgs Kool-Aid lemonade mix
1 cup sugar
water

In a 1 gallon container, mix the juice concentrates, Kool-Aid mix, and the sugar together with enough water to fill container. Stir well to dissolve the juices and Kool-Aid.

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QUICK VEGETABLE RAMEN SOUP

1 pkg Ramen noodle soup

1 cup chopped fresh broccoli
1 green onion, sliced

Follow the package directions for cooking the ramen. When water boils, add the broccoli and the noodles. Cook until the noodles are tender. Stir in the green onion and the ramen seasoning packet. Serve at once while hot.

Yield: 2 servings

 Clipart for fun.

ROTINI RANCH CHICKEN SALAD

3 cups rotini pasta, cooked and drained

2 cups broccoli florets
1 1/2 cups Ranch dressing
1 pkg (6-oz) deli-style honey roasted chicken breast
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup slivered red onion

Combine all ingredients in a large bowl. Toss well to coat. Refrigerate until serving time.

Yield: 10 cups

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KEY LIME PIE

This is another "quick fix" recipe that does, however, require some chilling time.

This is a really easy pie. The photo is a file photo of this pie.

1 baked pastry shell or graham cracker crust
3 egg yolks
1 can (14-oz) sweetened condensed milk
1/2 cup Lime Juice from concentrate (such as ReaLime)
Yellow food coloring, optional
Whipped cream for garnish

Preheat oven to 325 degrees.

In a large mixer bowl, beat egg yolks with the sweetened condensed milk, lime juice, and the food coloring, if desired. Pour the mixture into the prepared pie crust and bake for 30 minutes. Cool. Refrigerate until chilled. Top with whipped cream garnish before serving.

LEMON-DIJON MARINADE

2 teaspoons grated lemon rind
2/3 cup lemon juice
3 tablespoons Dijon mustard
2 tablespoons water
1 garlic clove, minced
1/2 teaspoon sugar
1 teaspoon fresh ground black pepper
1/4 tsp paprika

In a small bowl combine all the ingredients, stirring well to blend. Use this marinade on fish or chicken before cooking. Baste the meat with the marinade while cooking.

Makes 1 cup of marinade.

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TASTY BURGERS

1 lb ground beef

2 tbsp Worcestershire sauce
1/4 cup steak sauce
1/2 tsp seasoned salt
dash of freshly ground black pepper

Combine all ingredients in a medium mixing bowl, mixing well. Shape mixture into 4 patties and fry or grill to desired doneness.

To serve, place patties on hamburger buns and top meat with your favorite condiments.

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SWISS 'N TURKEY-VEGGIE CASSEROLE

1 cup light mayo-type salad dressing
4 cups chopped cooked turkey
2 cups shredded Swiss cheese
2 cups whole-grain bread crumbs
2 cups sliced celery
1 garlic bulb, minced
1/2 cup diced green bell pepper
1/2 cup milk
1/4 cup chopped onion

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

Mix all the above ingredients together in a large mixing bowl until well blended.  Transfer mixture to the prepared casserole dish and bake at 350 degrees for 35 to 40 minutes until bubbly and lightly browned.

 Note: I have had this recipe and its photo for years. Cannot remember where I got it although it looks like it might be from a Rieman Publication. This is a good way to use up leftover turkey. Can also be made with chicken.

DREAMY PRALINE PIE

This recipe goes together quickly which is why I have posted it here. It does, however, need to chill for about 4 hours before serving.

1/2 cup chopped pecans
1/3 cup butter
1/3 cup firmly packed light brown sugar
1 ready-made graham cracker pie crust

2 envelopes whip topping mix
2 3/4 cups cold milk, divided

1 tsp vanilla extract
2 pkgs (4-serving size each) Vanilla Flavor Instant Pudding and Pie Filling Mix

In a small saucepan, heat the nuts, butter, and brown sugar together until the butter and sugar are melted and the mixture comes to a boil. Boil for 30 seconds. Spread the mixture over the bottom of the prepared pie shell and allow to cool.

In a large mixing bowl, beat the whipped topping mix with 1 cup of the milk and the vanilla extract with electric mixer on high speed. Beat for about 6 minutes or until the topping becomes thick and forms soft peaks. Add the remaining 1 3/4 cups of milk along with the pudding mix; blending on low speed. When combined, beat on high speed for 2 minutes, scraping bowl down occasionally.

Spoon the filling into the crust atop the praline layer. Refrigerate for at least four hours or until serving time. Before serving, add a dollop of whipped cream and/or a pecan half to each wedge for garnish.

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BUFFALO SHRIMP NIBBLES

 2 1/2 tbsp butter
3 1/2 tbsp hot sauce
1 tsp minced garlic
2 dozen deveined extra-large shrimp with tails on
4 ribs celery, cut into sticks
lime wedges for garnish

Preheat broiler.
Line a baking sheet with rim with aluminum foil; spray with nonstick cooking spray.

Melt the butter in a small bowl in the microwave or on stove top in a small saucepan.  Remove from heat; stir in the pepper sauce and garlic. 

Place the shrimp on the prepared baking sheet.  Drizzle shrimp with 3 tablespoons of the butter mixture.  Broil, turning once, 2 1/2 to 3 minutes until the shrimp are cooked through.  Toss in the remaining sauce. 

To serve, arrange the shrimp on a serving platter and serve with the celery sticks and remaining butter sauce.  Garnish with the lime wedges, if desired.

 

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ITALIAN TURKEY CUTLETS

1 egg, lightly beaten

2 tsp canola oil
1/2 cup panko breadcrumbs*
3/4 tsp Italian seasoning
1/4 tsp garlic powder
2 tbsp grated Parmesan cheese
1 lb turkey breast cutlets**
Nonstick cooking spray
1/2 cup marinara or other spaghetti sauce

Preheat oven to 350 degrees.
Spray a large baking sheet that has sides with the nonstick cooking spray; set aside.

Combine the egg and oil in a pie plate or shallow bowl, stirring well to blend.

In another small shallow dish or pie plate combine the breadcrumbs with the Italian seasoning, garlic powder, and Parmesan cheese. Dip the turkey cutlets into the egg mixture then dredge through the breadcrumbs to coat.

Place cutlets on the prepared baking sheet. Lightly coat cutlets with the cooking spray. Bake at 350 degrees for 20 to 25 minutes or until juices run clear and cutlets are lightly browned.

Meanwhile, heat the marinara sauce just until warm. Spoon sauce over cutlets before serving.

*Or other dry fine breadcrumbs.
**Chicken may be substituted.

File Photo for reference only.

MY MOM'S FRUIT PIZZA

1 roll refrigerated sugar cookie dough
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 tsp vanilla
fresh fruits of your choice

Completely cover a pizza pan with the cookie dough and bake it according to the package directions. Cool completely.

Beat the cream cheese, sugar, and vanilla together until creamy and smooth. Spread mixture over top of the cooled pizza cookie. Arrange the fresh fruit in a pretty fashion over the top of the cream cheese mixture. Chill before serving to allow the cream cheese layer to set.

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CHEESE & ONION CORNBREAD

2 pkgs (6-oz each) buttermilk cornbread mix
1 cup shredded Mexican-blend cheese
1/4 cup finely chopped green onion, white and tops
1 tbsp butter
1 1/3 cups milk

Preheat oven to 450 degrees.

In a large bowl combine the cornbread mix, cheese, and green onions; set aside.

Melt butter in an 8-inch baking pan in the 450-degree oven for 3 to 4 minutes until lightly browned. Tilt the pan to completely coat the bottom.

Add the milk to the dry mixture and stir just until blended. Pour the batter into the hot buttery pan.

Bake at 450 degrees for 18 to 20 minutes until golden brown and starting to pull away from the sides of the pan.

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GUACAMOLE

 One of my former pastors gave me this recipe.

1/4 cup finely minced onion

3 ripe Haas avocados

1 1/2 tbsp fresh lime juice (or lemon juice)

1 large Plum or Roma tomato, deseeded and diced

1/4 cup chopped cilantro leaves

1/4 tsp cayenne pepper

1/2 tsp salt (or more to taste)

diced jalapeno pepper, optional

Add diced onion to a small bowl, cover with warm water then set aside. This 'deflames' the onions, making them less intense.

Cut avocados in half lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl. Add lime juicer then use a fork to gently mash until creamy but still chunky. Stir in the tomato, cilantro, onions, cayenne, salt and diced peppers, if using.

Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate.

NOTE: My daughter-in-law, of Mexican heritage, puts one of the avocado seeds in the guacamole to keep it from turning dark.

file photo for reference

WORTH A MILLION PIES

This pie needs to chill after being prepared. But it goes together very easily and quickly. This is a great "no-cook" pie!

1 can (14-oz) sweetened condensed milk
1 cup drained crushed pineapple
1 cup coconut
1 cup chopped pecans
1/4 cup lemon juice
1 large carton frozen whipped topping, thawed
2 9-inch pie shells that have been baked and cooled

In a large bowl combine the milk, crushed pineapple, coconut, chopped pecans, and lemon juice together. Gently stir in the whipped topping. Divide the mixture evenly between the two baked pie shells. Chill before serving.

 Photo: geniuskitchen

PENNE PASTA CASSEROLE

1 lb lean ground meat (beef or turkey)

1 large yellow onion, chopped
1 can (14 1/2-oz) diced tomatoes with Italian seasonings
1 can (6-oz) tomato paste
1/2 cup water
3 1/2 cups uncooked penne pasta
3 cups shredded mozzarella cheese, divided

Prepare the uncooked pasta according to the package directions.

Preheat oven to 350 degrees.

While pasta is cooking, brown the meat and onion in a large skillet until the meat is no longer pink; drain off any excess fat. Return meat and onion to skillet and stir in the tomatoes, tomato paste, and water. Season with salt and pepper to taste. Add some garlic powder, if desired. Cook just until heated through.

Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Combine the cooked and drained pasta with the meat mixture. Stir in 2 cups of the mozzarella cheese. Pour the mixture into the sprayed baking dish. Spread the remaining cup of cheese evenly over the top of the casserole.

Bake uncovered for 20 to 35 minutes or until bubbly and cheese is melted.

Yield: 6 to 8 servings

 File Photo from bigoven. Not this exact recipe.

QUICK AND EASY CHICKEN POT PIE

1 pkg (15-oz) refrigerated pie crust

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups chicken broth
2/3 cup milk
2 -3 cups shredded or chopped cooked chicken*
2 cups frozen mixed vegetables, thawed

Preheat oven to 425 degrees.

Line a deep-dish 9-inch pie pan with a sheet of the pie crust; set aside.

Melt the butter in a medium saucepan over medium heat.  Add the onion and cook a couple minutes until tender.  Add the flour, salt, and pepper; stir until well blended.  Gradually stir in the broth and milk, cooking while stirring until bubbly and thickened.

Add the chicken and mixed vegetables; mix well.  Remove the pan from the heat.  Spoon the mixture into the crust lined pie pan.  Top with the second crust, seal edges tightly and flute as desired.  Cut slits for steam escape in the top crust.

Bake for 30 to 40 minutes at 425 degrees until the crust is golden brown.  If edges start to get too brown, cover edge with foil strips.

Let stand 5 minutes before cutting to serve.
Yield: 6 servings

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*Turkey may be substituted.  This is a great way to use up leftover holiday turkey!

CRUMB-TOPPED BLUEBERRY MUFFINS

1 pkg (16-oz) pound cake mix

5 tbsp butter, room temperature

1/2 cup milk

2 large eggs

1 tsp grated lemon zest

1 1/4 cups blueberries

Preheat oven to 375-degrees.

Line 12 muffin cups with cupcake liners

In a small mixing bowl, combine 2/3 cup of the cake mix with 2 tablespoons of the butter. Using your hands, knead until crumbs form. Set aside.

In another bowl, combine remaining cake mix and the remaining 3 tablespoons butter, milk, eggs and lemon zest. Stir in 3/4 cups of the blueberries. Divide evenly among the 12 muffin cups. Top with the remaining1/2 cup of blueberries, then the crumb mixture.

Bake at 375-degrees around 20 minutes or until lightly browned and tests done in the center.

from First for women 4/22

 

APRICOT CHICKEN ROLL-UPS

Note: This recipe takes a little longer than most on this site and requires more dirty bowls, etc to be cleaned up. But it is a great easy recipe for company or just family dinners. The good part is while it takes a few minutes of prep time, you will have time to clean up and do other things for the 30 to 40 minutes the chicken bakes.

1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry breadcrumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves

Preheat oven to 350 degrees.
Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.

In a bowl combine the apricots, cranberries, honey, and ginger; set aside.

Stir together breadcrumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.

Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place 1/6 of the apricot mixture into the center of each chicken piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.

Yield: 6 servings.

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BAKED APPLE FRENCH TOAST

2 tbsp butter

2 apples, peeled, cored, cut into 1/2" thick wedges

1/4 cup maple syrup

1 cup half-and-half cream

2 eggs

1 tsp vanilla

12 slices cinnamon-raisin swirl bread

Heat oven to 375-degrees. Coat an 11" X 7" baking dish or pan with nonstick cooking spray.

In a 12" nonstick skillet, melt butter over medium-high heat. Add apple slices and cook, stirring, until tender and golden in color. This takes around 5 minutes. Add the syrup and cook until thickened and slightly caramelized, about 2 minutes. Remove from heat and reserve.

In a bowl, whisk together the cream, eggs, and vanilla. Dip bread in egg mixture. Place 6 slices of the bread, overlapping, in the prepared baking dish. Top with half the apple mixture, then the remaining 6 slices of dipped bread slices. Bake until set, about 20 minutes. Heat broiler and broil until lightly browned, about 2 minutes. Top with the remaining apple mixture.

Yield: 6 servings

QUICK CHEESE BISCUITS

1 cup all-purpose flour

1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp Cheddar cheese
2 tbsp butter
2/3 cup milk

Preheat oven to 450 degrees.

In a medium mixing bowl combine the flour, baking powder, and salt.  Stir in the cheese.  Cut the butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.  Using a fork, stir the milk into the flour mixture until a soft dough forms.  Caution:  Do not overmix the dough!

Drop the dough by heaping tablespoons, 1-inch apart, onto an ungreased baking sheet.  Bake at 450 degrees about 15 minutes or until the biscuits are firm to the touch.

Variation: To make biscuits for an Italian dinner, replace the Cheddar cheese with Parmesan cheese and add half a teaspoon of dried basil.

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PEAR PECAN PANCAKES

1 cup packaged pancake mix

1 tsp ground cinnamon
1 cup milk
1 egg
1 tbsp canola oil
1 medium pear, cored and chopped
3/4 cup uncooked oats
2 tbsp chopped toasted pecans
Chopped toasted pecans for garnish, if desired

In a large mixing bowl, stir together the pancake mix and cinnamon.

In a medium mixing bowl, combine the milk, egg, and oil; mix well. Add to the pancake/cinnamon mix in the large bowl. Stir with a wire whisk just until combined. Gently stir in the pear, oats, and pecans. Let stand a minute or two to thicken.

To cook the pancakes, get griddle or large skillet hot and lightly oil bottom. Pour pancake batter onto the griddle and cook until the edges started to bubble. Turn pancakes and cook until cooked through. Serve with warm maple syrup and garnish with chopped pecans, if desired.

 

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WARM CHICKEN SALAD WITH MANGO

6 to 8 ounces skinless boneless chicken breasts, cute into bite-size pieces

1/3 cup mango chutney
1/4 cup water
1 tbsp Dijon mustard
4 cups mixed salad greens
1 cup peeled and chopped mango
thin sliced green onion for garnish, optional

Coat a medium nonstick skillet with cooking spray.  Place sprayed pan over medium-high heat; add the chicken.  Cook chicken while stirring for about 3 minutes or until cooked through.  Stir in the chutney, water, and Dijon mustard.  Continue cooking, stirring, just until hot.  Remove from heat and cool slightly.

Toss the salad greens and the chopped mango; arrange on serving plates.  Spoon the chicken mixture onto the greens.  If desired, garnish with the green onion.

Yield: 2 servings

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BLUEBERRY-PECAN CORN MUFFINS

1 pkg (6.5-oz) corn muffin mix

1/3 cup buttermilk

1 egg

3 tbsp melted butter, divided

1 cup blueberries

1/2 cup chopped glazed pecans

Preheat oven to 400-degrees.

Lightly coat 12 muffin cups with nonstick cooking spray/

In a mixing bowl, combine the muffin mix, buttermilk, egg and 2 tablespoons of the melted butter until blended. Stir in the blueberries and pecans. Spoon the batter evenly into the 12 muffin cups. Brush tops with the remaining butter.

Bake at 400 degrees 12 minutes or until golden brown. Remove from oven and cool in pan 5 minutes then remove from pan.

Yield: 12 servings of 1 muffin. Per muffin: 130 calories, 2g protein, 17g carbs, 166mg sodium, 6g fat (2g saturated)

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EASY PENUCHE ICING

1/2 cup (1 stick) butter

1 cup brown sugar
1/4 cup milk
2 1/2 cups sifted powdered sugar

In a saucepan, melt butter; stir in brown sugar. Bring to boiling, stirring constantly. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar and milk. Place saucepan in a larger pan of cold water. Beat until of spreading consistency. If icing becomes too thick, beat in 1 to 2 teaspoons more milk. Use to ice your favorite cake or cupcakes.

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CREAMY FETTUCCINE ALFREDO

1 cup butter, softened

2 cups heavy cream
2 cups grated Parmesan cheese
1 lb. fettuccine noodles
1/8 tsp salt
1/8 tsp freshly ground black pepper
Fresh basil leaves for garnish

Place butter in a large glass mixing bowl.  Using an electric mixer on low speed (or a large wooden spoon), beat until smooth.  Add the cream and Parmesan stirring until well blended.

Cook the fettuccine noodles according to the package directions.  Drain and add immediately to the butter mixture in the bowl.  Toss until the fettuccine is coated with the butter mixture.  Add the salt and pepper. 

Place on serving plates and sprinkle the basil over the fettuccine.

Note:  Add sliced mushrooms before tossing fettuccine with the butter mixture, if desired.  This will add protein to the dish.

Yield: 4 servings

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