Dr PEPPER BBQ SAUCE

 1 can (12-oz) Dr Pepper

1 cup crushed tomatoes

1/4 cup packed brown sugar

2 tbsp spicy brown mustard

1 tbsp orange juice

1 tbsp Worcestershire sauce

1 garlic clove, minced

1/4 tsp salt

1/8 tsp pepper

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate any leftovers.

Yield: 1 cup

file photo for reference

NACHO CHICKEN CUPS

10 (8-inch) corn tortillas

To make tortillas into cups: Preheat oven to 400 degrees.
Place 5 aluminum foil balls of about 4-inches in diameter on a baking sheet.
Spray a 10-inch nonstick skillet with nonstick cooking spray.   Over high heat, heat one tortilla at a time for about 5 seconds per side, until softened.  Drain on paper towels and immediately drape tortilla over a foil ball on baking sheet.  Repeat with the 4 additional tortillas.  Bake at 400 degrees for 5 minutes until golden brown.  Remove from oven and leave on foil balls to cool.  Turn the cups over and remove the foil balls. Repeat the process with the other 5 tortillas.

Chicken Filling:
1 can condensed nacho cheese soup
2 1/2 cups diced cooked chicken (leftover chicken or a deli rotisserie chicken works fine)
1 can (8-oz) stewed tomatoes
1 can (4-oz) green chilies, drained

Combine all the filling ingredients ina 2-quart saucepan and cook over medium heat until heated through.

5 cups shredded lettuce
chopped red and/or yellow bell pepper for garnish
fresh cilantro sprigs for garnish

To assemble: Into each of the tortilla cups, place 1/2 cup lettuce.  Top with 1/4 cup of the chicken mixture.  Garnish with the bell peppers and a sprig of cilantro.

10 (8-inch) corn tortillas

To make tortillas into cups: Preheat oven to 400 degrees.
Place 5 aluminum foil balls of about 4-inches in diameter on a baking sheet.

Spray a 10-inch nonstick skillet with nonstick cooking spray.   Over high heat, heat one tortilla at a time for about 5 seconds per side, until softened.  Drain on paper towels and immediately drape tortilla ver a foil ball on baking sheet.  Repeat with the 4 additional tortillas.  Bake at 400 degrees for 5 minutes until golden brown.  Remove from oven and leave on foil balls to cool.  Turn the cups over and remove the foil balls. Repeat the process with the other 5 tortillas.

Chicken Filling:
1 can condensed nacho cheese soup
2 1/2 cups diced cooked chicken (leftover chicken or a deli rotisserie chicken works fine)
1 can (8-oz) stewed tomatoes
1 can (4-oz) green chilies, drained

Combine all the filling ingredients ina 2-quart saucepan and cook over medium heat until heated through.

5 cups shredded lettuce
chopped red and/or yellow bell pepper for garnish
fresh cilantro sprigs for garnish

To assemble: Into each of the tortilla cups, place 1/2 cup lettuce.  Top with 1/4 cup of the chicken mixture.  Garnish with the bell peppers and a sprig of cilantro.

file photo

SHRIMP AND CHEDDAR NACHOS

3/4 lb frozen cooked cleaned medium shrimp, thawed

2 tbsp zesty Italian salad dressing
1 red bell pepper, chopped
1 tbsp blackened seasoning
8-oz (6 cups) tortilla chips
8-oz Shredded Triple Cheddar cheese
1 green onion, chopped
2 tbsp chopped cilantro
1 jalapeno pepper, sliced thin

Heat a large cast iron skillet over high heat until it is hot enough to smoke.  Add 1 tablespoon of the Italian dressing, shrimp, bell pepper, and the blackened seasoning.  Cook, stirring, for 1 to 2 minutes or until the shrimp is heated through and evenly coated.  Stir in the remaining salad dressing.

Cover a large microwave-safe plate (be sure it will fit into your microwave!) with layers of half each of chips, shrimp mixture, and the cheese; repeat layers.

Microwave on high for 1 to 2 minutes or until the cheese is melted.  Rotate place after a minute if your microwave does not have a turntable.

Before serving, top with the onion, cilantro, and jalapeno pepper.

Yield: 6 to 8 servings



This is my version of a recipe from The Neely's many years ago.

SPICY CAJUN SALSA BURGERS

1/2 cup salsa

1 tsp Creole seasoning

1/2 tsp garlic powder

1/2 tsp crushed red pepper flakes 

1/2 tsp pepper

1 lb ground beef

4 kaiser rolls, split and toasted

In a large bowl, combine the first five ingredients. Add the beef; mix lightly but thoroughly. Shape into four 1/2-inch-thick patties.

Grill patties, covered, over medium heat or broil 4-inches from heat 4-5 minutes on each side or until a thermometer reads 160-degrees. Serve on the rolls with your choice of condiments.

recipe and photo TOH 2013

PIEROGIES AND CHOPS

12-16 frozen potato & onion pierogies

4 bone-in 3/4-inch thick loin pork chops
1 tsp salt divided
1 tsp freshly ground black pepper, divided
8 tbsp butter, divided
1 large sweet onion, sliced, divided into rings
2 medium Golden Delicious apples, cut into quarter-inch wedge slices
1/2 cup sugar
1/2 cup cider vinegar

Prepare the pierogies according to the package directions.

While the pierogies cook, sprinkle the pork chops with half the salt and half the pepper.  Melt half the butter in a large skillet over medium heat and cook the chops  until the juices run clear; remove from pan and keep warm.

Add the onion to the skillet and saute in the remaining butter for about 3 minutes.  Add the apple and saute until crisp tender.  Stir in the sugar, vinegar and the remaining salt and pepper; bring to a boil.  Reduce heat to simmer and cook, uncovered, for 5 minutes. 

Drain the pierogies and add them along with the chops to the skillet; stir to coat.

Yield: 4 servings.

This is the file photo. I have never

made these as I don't care for pierogies.

CHERRY-PECAN CRISP

2 cans (21-oz each) Cherry Pie Filling

1/2 cup butter, softened
1 1/2 cup quick oats
1 cup packed brown sugar
1/2 cup finely chopped pecans

Preheat oven to 350 degrees.

Place the pie filling evenly over the bottom of a 9 x 13 x 2-inch baking pan or dish.

In a small bowl combine the butter, oats, brown sugar, and pecans until crumbly.  Sprinkle mixture over the pie filling.

Bake at 350 degrees for 30 minutes or until golden brown.

file photo

CONFETTI MACARONI SALAD

1 pkg (7-oz) elbow macaroni

3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimiento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well.  If necessary, add up to another 1/4 cup mayo-type dressing.  Chill for at least 1 hour before serving.

Yield: serves 6 to 8

file photo for reference only.

SCALLOPED CARROTS

4 cups sliced carrots

4 slices bacon, chopped
1 medium-size onion, chopped
1 can cream of mushroom soup, undiluted
1 cup shredded sharp cheddar cheese
1/2 tsp pepper
2 cups herb-seasoned stuffing mix
1/4 cup butter, melted

Preheat oven to 350 degrees.
Lightly spray an 11 x 7-inch baking dish with nonstick cooking spray.

Cook the carrots in just enough boiling water to cover for 10 to 12 minutes until tender. Drain well; set aside.

In a large saucepan, cook the bacon until crisp; remove, drain on paper toweling; reserve 2 tablespoons of the drippings in the pan.

Add the onion to the hot bacon drippings in the pan; saute until tender.  Stir in the bacon, soup, cheese, and pepper until the cheese is melted. Stir in the carrots.

Spoon the mixture into the prepared baking dish.

Combine the stuffing mix with the melted butter, spoon evenly over the carrot mixture.

Bake at 350 degrees for 25 minutes.

FILE PHOTO

BERRY FUDGE MOCHA TRIFLE

1 jar (12-oz) Red Raspberry Preserves, divided

1 1/2 cups fresh red raspberries, washed, drained
1 jar (12-oz) hot fudge topping, divided
1/4 cup strong coffee
2 cartons (8-oz each) frozen whipped topping, thawed
1 (10-oz) purchased angel food cake, cubed
1 mint sprig for garnish, if desired

Combine the raspberries with 3/4 cup of the preserves in a small bowl, reserving 5 raspberries for garnish.

Place 2 tablespoons of the hot fudge topping into a zip-top plastic bag for drizzling later; set aside.  In a large bowl, stir the coffee into the remaining fudge topping until blended well. Stir one container of the thawed whipped topping into the fudge topping to make a mousse. 

Stir the other carton of thawed topping until fluffy.

Layer half the angel food cubes in a trifle bowl or a 3-quart glass bowl.  Spread half the mousse mixture over cubes; top with half the fluffy whipped topping.  Spoon all the berry mixture, except for 1 tablespoon to use as garnish if desired, over the whipped topping.  Top berries with the remaining angel food cubes then the remaining mousse.

Spoon the remaining whipped topping into a mound in the center of the trifle and top with the 5 reserved berries.  Snip a corner off the plastic bag of fudge topping and drizzle over all.  Drizzle reserved tablespoon of raspberry over the top, if desired.

Place the mint sprig next to the raspberries, if desired.

Allow to chill for 1 hour before serving.

file photo

Note: To drizzle hot fudge and reserved raspberry mixture, you may need to microwave for about 5 seconds.

HAM & VEGETABLE QUICHE

Crust:

1 egg, beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese

FILLING:
1 1/2 cups thinly sliced zucchini
1 small red bell pepper
1 tbsp butter
1/2 cup fully cooked diced ham
1 tbsp minced fresh basil or 1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 large eggs
1/4 cup low-fat milk
3/4 cup shredded Italian-Blend cheese

Preheat oven to 400 degrees.
Grease the bottom and sides of a 9-inch pie plate; set aside.

In a large bowl combine the egg, hash browns and Parmesan cheese; press onto the bottom and up the sides of the prepared pie plate.  Bake at 400 degrees for 15 minutes or until the crust is set and edges are just beginning to brown.

While the crust bakes, in a large skillet melt the butter and saute the zucchini and bell pepper for about 5 minutes.  Stir in the ham, basil, salt and pepper.  Remove from heat and allow to cool slightly.

In a large bowl beat the eggs and milk together; add the zucchini and pepper mixture.  Stir in the cheese and pour into the crust.  Bake 15 to 20 minutes or until center is set.

Allow to cool for 5 minutes before cutting into 4 wedges to serve.

file photo

CHOPPED APPLE SALAD

1/2 cup lite mayonnaise

1 tsp sugar
1/4 tsp ground cinnamon
3 cups chopped apples
1 cup thinly sliced celery
1 cup halved grapes
2 tbsp toasted chopped walnuts

In a large bowl combine the Splenda with the mayonnaise and cinnamon.  Add the chopped apples, the celery and the grapes; toss to coat well.  Refrigerate approximately 1 hour.  To serve, transfer to a salad bowl lined with lettuce leaves. Sprinkle with the chopped walnuts.

file photo

EASY FRONTIER MACARONI DISH

1 pkg (7-oz or 2 cups dry) elbow macaroni

1 can (15-oz) chili with or without beans
1 can (10-oz) condensed tomato soup

Prepare the macaroni according to package directions; drain.  Return macaroni to the saucepan and stir in the chili and the soup.  Combine well and heat over low heat until heated through.

Yield: 6 servings

file photo

ORANGE GINGER SCONES

2 cups all-purpose flour

4 tbsp sugar, divided
2 tsp baking powder
2 tsp ground ginger
1/2 tsp salt
1/4 tsp baking soda
1/2 cup cold butter
1 egg
3/4 cup sour cream
1 1/2 tsp grated orange peel

In a bowl combine the flour, 2 tablespoons sugar, baking powder, ginger, salt, and baking soda.  Cut in the butter until the mixture resembles coarse crumbs.  Combine the egg, sour cream, and orange peel; add to the flour mixture and stir until a soft dough forms.

Turn the dough out onto a floured surface and knead 5 to 6 times.  Divide the dough in half.  Pat each portion into a 7-inch circle; cut each into 6 wedges.  Separate the wedges and place 1-inch apart on ungreased baking sheets.  Sprinkle the wedges with the remaining 2 tablespoons of sugar.  Bake at 400 degrees for 10-12 minutes until lightly browned.

Yield: 12 scones

This is the file photo.

SPAGHETTI SALAD

 8-10 ounces whole-wheat thin spaghetti, cooked according to pkg directions in salted water

1/2 cup balsamic vinaigrette
1 tbsp olive oil
2 large Roma tomatoes
6 slices pepperoni, each slice cut into 9 to 12 pieces
6 tbsp bottled crunchy salad toppings
Parmesan cheese for garnish

Drain spaghetti and place in a large mixing bowl; toss with olive oil.  Add the vinaigrette, tomatoes, pepperoni, and salad toppings.  Toss to coat well.

Transfer salad to serving bowl and garnish with Parmesan cheese.  Cover and chill for at least 2 hours before serving to chill thoroughly.  Before serving, toss again.  Serve with additional Parmesan cheese, if desired.

PEPPERONI CHIPS

They sell these in the Italian restaurant at the sports complex where my granddaughter plays volleyball.  So simple and easy.  Great snacks as you get all the oil and grease out of the pepperoni.  Quantities not given as you can make as many or as few as you want.

On a microwave-safe plate put down a double layer of paper towels.  Spread pepperoni slices out in a single layer.  Microwave 1 to 1 1/2 minutes until the pepperoni is crisp.  Remove from the plate to another plate lined with a paper towel.  Sprinkle with grated Parmesan cheese, if desired.  Arrange on serving platter.

SPINACH & SHRIMP FETTUCCINE

1 lb pkg fettuccine, uncooked

1 pkg (6-oz) fresh baby spinach
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese

Cook the fettuccine according to the package directions.

While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt.  Add the shrimp, tomatoes, Italian seasoning, and the salt.  Saute about three minutes until the shrimp turns pink.  Drain the fettuccine and add to the skillet; toss to coat.

Before serving, sprinkle with the Parmesan cheese.

Yield: 8 servings

File photo