LUCKY LEAF'S BAKED CARAMEL APPLE CHEESECAKE DIP

 

• 28-ounce packages cream cheese, room temperature
• 1/2cup granulated sugar
• 1/2cup sour cream
• 1teaspoon vanilla extract
• 1can LUCKY LEAF® Premium Caramel Apple Fruit Filling & Topping
• TOPPING:
• • 1/2cup flour
  • 3Tablespoons butter, melted
  • 1/4cup brown sugar
  • 1. Preheat oven to 350 degrees.
    2. In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream and vanilla extract. Beat at medium speed until smooth and creamy.
    3. Spread mixture evenly into bottom of a 10-inch pie plate.
    4. Top with caramel apple filling.
    5. In separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping. Sprinkle over fruit filling.
    6. Bake for 25 minutes.
    7. Serve warm with graham crackers, vanilla wafers or any of your favorite dippers!
    8. 
    9. Lucky Leaf Photo
    10. 
        

ZESTY GAZPACHO

1 small red onion

1 small green bell pepper
1 cucumber
2 celery stalks
3 large ripe tomatoes
1 garlic clove, crushed
18-oz tomato juice
18-oz vegetable juice cocktail
2 tbsp red wine vinegar
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
seasoned croutons for garnish, optional
sliced green onions for garnish, optional

Chop the onion, bell pepper, unpeeled cucumber, celery, and tomatoes; combine in a large bowl tossing gently to mix.

Stir the garlic into the vegetables. Add both juices and the vinegar; mix well.

Add the olive oil, salt, and pepper to the bowl; stir to blend.  Cover and chill until serving time.

To serve, ladle gazpacho into soup bowls and garnish with the croutons and/or green onions, if desired.

Yield: 6 servings

This is an Easy Everyday Cooking Recipe and photo From COOK'S.

GUACAMOLE 2-EGG OMELET

1 ripe avocado, cut in half & remove pit

1/4 cup taco sauce, mild, medium, or hot = your choice
1 tbsp lime juice
1 small garlic clove, minced
1/4 tsp salt
2 large eggs
1 tbsp milk (or water)
dash of salt
dash of freshly ground black pepper

Scoop out the avocado with a spoon and place in a small bowl; mash with a fork until chunky.  Add the taco sauce, lime juice, garlic and salt; mix well and set aside.

Combine the eggs, water, pepper and salt in a small bowl and beat together briskly.

Spray an omelet pan (or a nonstick skillet) with nonstick cooking spray and heat over medium heat until hot. Pour the egg mixture into the pan. Stir in a circular motion by shaking pan briskly until the eggs begin to set.  Let stand a couple minutes then shake the pan.  Omelet should loosen easily but remove carefully with a spatula if necessary.

Spoon the avocado mixture over half of the omelet; slip a broad spatula under the omelet and carefully fold in half.  Slide onto serving plate and serve while hot.

Yield: 1 omelet

file photo used for reference only

NO-BAKE PINA COLADA CHEESECAKE

Spray sides of a 9-inch springform pan with nonstick cooking spray or lightly grease with margarine.

1 cup vanilla wafer crumbs
1/2 cup finely chopped nuts
2 tbsp granulated sugar
3 tbsp butter, melted

Combine above ingredients and press onto the bottom of the prepared pan. Set aside.

1 envelope unflavored gelatin
1/4 cup cold water
1 pkg (8-oz) cream cheese, softened
1/2 cup granulated sugar
1 can (8-oz) crushed pineapple, drained - reserve juice
Rum*
1 cup whipping cream, whipped
1/4 cup toasted coconut

Soften gelatin in the water; stir over low heat until dissolved.

Combine the cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Pour pineapple juice into a 1 cup measure and add rum to make 3/4 cup.

Gradually add the gelatin and rum/juice mixture to the cream cheese mixture until well blended. Chill mixture until thickened but not set. Fold in the whipped cream and pineapple. Pour over the crust and chill until firm. Sprinkle with the toasted coconut.

*If you do not want to use rum, add water. You can add a dash of rum extract, if desired.

This is my version of a very old Kraft Foods recipe.

The picture is theirs.

IRRESISTIBLE HOT CHEESE DIP

2 cups (8-oz) shredded extra sharp Cheddar cheese

1 cup mayonnaise
1 small onion, grated

Preheat oven to 350 degrees.

Combine all three ingredients in a medium bowl, stirring to blend well.

Place the cheese mixture in an ungreased 1-quart baking dish.

Bake at 350 degrees for 15 minutes or until hot and bubbly.

Serve with an assortment of whole-grain crackers.

Yield: 2 1/2 cups dip.

file photo for reference only

RUSSIAN-STYLE BEEF STROGANOFF

This recipe is one I got from Sarah at Curious Cuisine. I love beef stroganoff and this is a good recipe that does not use canned soup. Give it a try. Yum!

• 2 Tbsp salted butter, divided
• 8 oz button mushrooms, sliced
• 1 onion, thinly sliced
• 1 lb sirloin steak, sliced thinly, against the grain
• 2 Tbsp unbleached all-purpose flour*
• 1 c beef broth (we prefer low sodium)
• ½ tsp ground mustard seed or 1 Tbsp whole grain mustard
• 1 Tbsp tomato paste
• ½ lb egg noodles, dry
• ½ c sour cream
• ½ tsp salt
• ¼ tsp ground black pepper

*I always use white whole-wheat flour for my health purposes.

In a large skillet, heat 1 Tbsp of butter. Sauté the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.

Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and sauté for 1-2 minutes. 

Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.

Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.

Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.

Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.

Taste and add the salt and pepper, to taste.

Serve the stroganoff alongside of potatoes, rice, or noodles, of your choosing.

Creative Cuisine Photo

EASY CHOCOLATE ECLAIR DESSERT

8-oz (1/2 box) graham crackers

2 boxes (3.4-oz each) instant vanilla or French vanilla pudding mix
3 1/2 cups milk
1 tub (8-oz) frozen whipped topping, thawed
2 squares (1-oz each) semisweet chocolate
2 tbsp butter
1 tsp corn syrup
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups sifted powdered sugar

Cover the bottom of a 9 x 13-inch baking pan or dish with whole graham crackers; set aside.

Combine pudding mixes with the 3 1/2 cups of milk; fold into the whipped topping.  Spread the pudding mixture over the graham crackers and top with another layer of crackers.

In a saucepan, melt the chocolate and butter together; remove from the heat and add the corn syrup, 3 tablespoons milk, vanilla extract, and powdered sugar.  Stir until combined and smooth; spread over the second layer of graham crackers.  Cover and refrigerate.

Yield: 12-15 servings

Note: This dessert is the perfect make-ahead dish.  It is actually better after being refrigerated for a day or two.

Keep any leftovers in the refrigerator.

file photo

Yield: 12-15 servings

Note: This dessert is the perfect make-ahead dish.  It is actually better after being refrigerated for a day or two.

Keep any leftovers in the refrigerator.

GREEN CHILI SAUCE DIP

4 medium-size tomatoes, quartered

1 medium-size onion, coarsely chopped
1 can (4-oz) chopped green chilies
2 tsp garlic salt
1/4 tsp black pepper
Tortilla chips for serving

In a blender container, process 2 of the tomatoes on blend 15 to 20 seconds.  Add the remaining tomatoes, onion, green chilies, garlic salt, and pepper; process on chop for about 5 seconds until tomatoes are coarsely chopped.  Chill.  Serve with tortilla chips.

Yield: 2 1/2 cups

file photo

QUICK AND EASY RED BEANS AND RICE

Nonstick cooking spray

1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 cans (15-oz each) red beans, drained
1/2 lb smoked sausage cut into 1/4-inch thick slices
1 can (8-oz) tomato sauce
1 tsp Worcestershire sauce
1/4 tsp ground red pepper
1/4 tsp hot pepper sauce
3 cups hot cooked rice
Red pepper rings for garnish

Spray the interior of a Dutch oven or large saucepan with the nonstick cooking spray.  Place the pan over medium-high heat until hot.  Add the onion, celery, bell pepper, and garlic; cook 2 to 3 minutes to begin to soften.  Add the beans, sausage, tomato sauce, Worcestershire sauce, red pepper, and hot pepper sauce; reduce heat, cover, and simmer for 15 minutes.  Serve the beans/sausage with the hot cooked rice.

Yield: 6 servings

Add red onion rings for garnish.

file photo

LEMON-BROCCOLI CHICKEN

1 lemon

1 tbsp canola oil
4 (approx 1 lb total) boneless skinless chicken breast halves
1 can (10 3/4)-oz) cream of broccoli soup (I suggest using low-fat soup)
1/4 cup milk
dash of freshly ground black pepper

Cut 4 thin slices from the lemon; set aside.  Squeeze 2 teaspoons of juice from the remaining lemon; set aside.

In a large skillet over medium-high heat, heat the oil to hot.  Add chicken and cook 10 minutes or until browned on both sides.  Skim off any fat.

In a bowl, combine the broccoli soup and the milk; stir in the lemon juice and the black pepper.  Pour soup mixture over the chicken.  Top chicken with the lemon slices.

Reduce the heat to low and cover; cook 5 minutes or until the chicken is completely cooked through; stir occasionally.

This is a Campbell's recipe and photo.

To serve, garnish with some carrots curls, fresh herbs, etc as desired.

SAMANATHA'S EASY CHERRY CRUMB PIE

My 7-year-old granddaughter Samantha is quite a little baker.  Baking is her passion.  When she read a library book about a cherry pie, she wanted to make one.  So we took the idea for a crumb top and came up with her own cherry pie.  You know if it is easy enough for a 7-year-old to make (grandma handled putting it in and taking it out of the oven!), you can make it, too.  It really is good. This is a repeat post. Samantha is now in her third year of college, but we still use her recipe. She has made many cherry and apple pies over the years using this topping, especially for holidays and church functions.

1 pkg (15-oz) refrigerated pie crusts

1 can (20-oz) cherry pie filling
1 1/4 cup raw quick oats
1 cup packed brown sugar
3/4 cup all-purpose flour
1 tsp ground cinnamon
1 1/2 sticks butter, cut up

Preheat oven to 375 degrees.

Arrange one sheet of the refrigerated pie crusts in a 10-inch pie plate.  Refrigerate other crust for another use.
Spread the cherry pie filling evenly in the pie crust. 

In a medium mixing bowl combine the oats, brown sugar, flour, and cinnamon until well combined.  Add the pieces of butter and using a pastry blender or two knives cut in the butter.  Use fingers to blend if needed.  Sprinkle the crumbs evenly over the pie filling.

Place pie in oven and bake at 375 degrees for approximately 30 to 35 minutes.  Use a pie shield to protect crust if it starts to get too brown.

Allow to cool before cutting.
Yield: 8 to 10 servings

POTATO SALAD WITH CUCUMBER RANCH DRESSING

Note: This is a quick recipe to make.  It does need to chill thus making a great make-ahead dish. Perfect for a crowd.

5 lbs red potatoes
4 ribs celery
1 bunch green onions, sliced
2 tbsp dill weed
1 1/2 tsp salt
2 cups mayonnaise
1 bottle (16-oz) cucumber ranch salad dressing

Scrub potatoes and place in a Dutch oven; cover with water and bring to a boil.  Reduce the heat, cover and simmer 20 to 25 minutes or until tender.  Drain and cool enough to cut into cubes

In a large serving or salad bowl, combine the potatoes with the celery, onions, dill and salt.

Whisk the mayonnaise and salad dressing together in a small mixing bowl until blended.  Pour the blended dressings over the potato mixture.  Stir gently to coat all the potatoes.  Cover and refrigerate for 4 to 6 hours before serving.

file photo for reference

HOOSIER CORN CHOWDER WITH HAM

1 medium onion, diced

1/4 cup + butter
1/4 cup all-purpose flour
1 cup diced cooked potatoes
1 cup diced cooked ham
1 (1 lb) bag frozen corn
2 cans (15.5 oz) cans creamed corn
1 can (10.5 oz) cream of mushroom soup
3 cups whole milk
3/4 tsp salt
freshly ground black pepper to taste
fresh parsley for garnish

Melt the 1/4 cup butter in a stockpot; add onion and saute until tender, stirring and watching carefully to keep from browning.  Add the flour and stir until smooth.  Add the potatoes, ham, frozen corn, creamed corn, mushroom soup, milk, salt, and pepper to the pot, stirring until combined.  Heat the chowder to a boil.

file photo

To serve, place a pat of butter, if desired, in the bottom of each bowl for serving.  Garnish with the parsley and serve hot.

SKINNY SPINACH ARTICHOKE DIP

4 ounces cream cheese

1/3 cup Greek yogurt

1/4 cup Parmesan-Reggiano cheese

2 cloves garlic, minced

10 ounces frozen spinach, thawed and drained of moisture

10 ounce jar marinated artichoke quarters, drained and coarsely chopped

1/4 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Using a mixer, blend the cream cheese, Greek yogurt, Parmesan-Reggiano cheese, and garlic.

Be sure all water has been  pressed out of spinach then add the spinach and artichoke hearts to the cheese mixture.

Lightly spray a small baking dish and transfer the mixture to the dish. Top with the mozzarella cheese.

Bake in the preheated oven approximately 20 to 30 minutes until cheese is bubbly and starting to brown.

Serve dip while hot.

Recipe and photo adapted from an old post on Everyday Health

TURKEY AND APPLE WRAPS

4 (6-inch) flour tortillas

8 tsp mayonnaise
4 tsp Dijon mustard
16-20 shaved slices deli turkey breast
2 cups thinly sliced apple
1 cup baby spinach leaves

In a small bowl, combine the mayonnaise and Dijon mustard, mixing together well.  Spread mixture of one side of each of the tortillas.  Top with the turkey, apple, and spinach.  Roll up to serve.

file photo

WHITE CHOCOLATE-STRAWBERRY YOGURT PARFAITS

4 pecan crunch crunchy granola bars, crushed to 3/4 cup

1/2 cup chopped pecans

1 pkg (3-oz) cream cheese, softened

1/2 cup whipped topping

1/2 cup marshmallow creme

1 oz white chocolate baking bar, shaved

1 carton (6-oz) light fat-free white chocolate strawberry yogurt

1 cup sliced fresh strawberries

Additional sliced strawberries for garnish

White chocolate curls for garnish

Fresh mint leaves for garnish

In a small bowl, mix crushed granola bars and pecans, set aside.

In a large bowl, beat cream cheese with mixer on medium speed until smooth. Beat in whipped topping, marshmallow creme, shaved white chocolate and yogurt until well blended.

To assemble, in each of 2 (14-oz) parfait glasses, layer 1/4 cup granola mixture, about 1/2 cup yogurt mixture and 1/4 cup sliced strawberries. Repeat layers. Top each parfait with 1 tablespoon remaining granola mixture. Garnish each with the additional strawberry slices, white chocolate curls and mint leaves. Serve immediately.

Yield: 2 servings

Pillsbury photo

LOW CARB ZUCCHINI DISH

zucchini

olive oil
garlic powder or minced fresh garlic
sliced tomatoes
mozzarella or Parmesan cheese
salt and pepper, to taste

Slice the zucchini in half. Slice off the bottom to keep it stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend. 

Bake 375 for 20 to 30 minutes until soft.

file photo

BUTTERNUT SQUASH AU GRATIN WITH BACON

1 butternut squash

4 slices bacon, cut up
1 small sweet onion, sliced thin
2 tbsp flour
1/4 tsp freshly ground black pepper
1 cup chicken or vegetable broth
1 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees.

Cut the squash in half lengthwise, discard seeds.  Peel and cut each half into thin slices.

Place the squash slices in a saucepan with enough water to just cover squash.  Bring to a boil over high heat; turn heat to medium-low and simmer for 8 to 10 minutes until tender.

While squash cooks, fry the bacon in a skillet until crisp.  Drain, reserving 1 tablespoon of the drippings.  Set bacon aside and return the tablespoon of drippings to the skillet; add the onion and cook while stirring for about 5 minutes.  Stir in the flour and pepper; cook, stirring for 1 minute.  Add the broth, cook and stir about 3 minutes until thickened.  Remove from the heat and stir in 1 cup of the cheese.

Drain the squash.

Spray a square baking dish very lightly with nonstick cooking spray.  Arrange half of the squash slices in the bottom of the dish; cover with half the sauce.  Repeat the layers and top with the bacon then the remaining half cup of cheese.

Bake at 350 degrees for 25 to 30 minutes or until heated through.

The file photo.

GARDEN FRESH MACARONI & HAM SALAD

1 pkg (7-oz) elbow macaroni

2 cups diced cooked ham
1 cup diced cheddar cheese
1 cup frozen peas, thawed
1 cup torn or shredded lettuce
1 medium tomato, chopped
1/2 cup diced green bell pepper
1/4 cup minced onion
3/4 cup bottled Italian or Ranch salad dressing (depends on your preference)
1 tsp salt, optional
dash freshly ground black pepper

Prepare the macaroni according to the package directions, omitting any oil or butter; drain well.

Pour the macaroni into a large mixing bowl; add the remaining ingredients and toss to coat well.
Chill until serving time.

HOW TO ROAST GARLIC

1 garlic clove

1 tsp extra virgin olive oil

Preheat oven to 375 degrees.

Remove as much of the papery covering of the whole garlic head as possible, without breaking up the cloves from the head. Trim the top of the garlic with a knife.

Place the trimmed garlic head in the center of a small piece of aluminum foil. Drizzle with the olive oil. Cover tightly with the foil. Roast in the oven 40 minutes.

Remove from the oven and allow to cool about 5 minutes. Remove from the foil and serve immediately (squeezing garlic out of its papery clove skins).

May be stored in the refrigerator up to 3 days.

file photo

SEA SCALLOPS WITH SPINACH

1 1/2 lbs large sea scallops

1/4 cup sugar
1/4 tsp paprika
dash of ground red pepper
1/4 cup lemon juice
2 tsp olive or canola oil, divided
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic
10-oz fresh baby spinach
1/4 cup toasted pine nuts

In a small saucepan bring the sugar, paprika, red pepper, and lemon juice to a boil; cook 4 minutes until thickened.  Allow to cool slightly.

Meanwhile, heat a large skillet over medium-high heat.  Add 1 teaspoon olive oil to the pan and swirl to coat pan.  Sprinkle half the salt, and all the pepper over the scallops that have been patted dry.  Add to the pan and cook 2 minutes per side or until done.  Remove from pan; set aside but keep warm.

Add the remaining oil to the skillet along with the garlic.  Cook a few seconds, stirring constantly.  Add the spinach and cook, stirring constantly for 3 to 4 minutes until spinach is lightly wilted.  Stir in the remaining salt.

To serve, place the spinach on shallow serving plate, top with the scallops, and drizzle the boiled mixture over the top.  Sprinkle with the pine nuts.

the file photo

CHEESY CORN CASSEROLE

I consider this a quick fix recipe because it goes together in less than 5 minutes. It does, however, bake for 50 minutes.

3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons white whole-wheat flour
1 cup shredded cheddar cheese
1 teaspoon salt

Preheat oven to 350 degrees.. In an 8-by-12 casserole baking dish that has been sprayed with nonstick cooking spray, add all the ingredients.

Stir with a spoon to mix everything up.

Bake for 50 minutes.

Allow to cool for 5 minutes before serving.

Adapted from Cooktop Cove

STRAWBERRY-BANANA SMOOTHIE WITH RICE BRAN

2 cups fresh (or unsweetened frozen) strawberries

2 bananas, sliced
1 carton (8-oz) low-fat vanilla yogurt
1/2 cup skim milk
1/4 cup rice bran
3 tbsp lemon juice
1 tbsp honey

Place the strawberries and bananas in a large zip-top freezer bag and freeze until firm.  This will take at least 4 hours and can be done overnight.

Combine the firm fruit mixture with the remaining ingredients in a blender container.  Process mixture until smooth.

Serve immediately in chilled glasses.

Yield: 4 servings of 1 cup each.

NOTE: This recipe and picture are from the Rice Council over 30 years ago.

PUMPKIN SPICE CHEX SNACK MIX

4 cups honey nut Chex cereal
2 cups pretzels
1 6 oz bag Caramel Bugles 
1/4 cup butter (melted)
1/4 cup brown sugar
1 tbsp Pumpkin Pie Spice
1/2 tsp vanilla extract
1 8 oz bag Boo-terscotch M&M's
1 cup harvest candy mix (candy corn, candy pumpkins)
1/2 cup Reese's pieces

In a large mixing bowl, mix the cereal, pretzels and Bugles.

In a small bowl, stir together melted butter, brown sugar, pumpkin pie spice, and vanilla and then pour over the dry mix. Stir to coat.

On a baking sheet lined with parchment paper, spread out the mixture into an even layer.

Bake at 275 for 45 minutes, stirring every 15 minutes.

Spread on wax paper to cool and then toss with the candy pieces. 

Keep stored in an airtight container.

Adapted from Princess Pinky Girl