CHIMICHURRI CHICKEN BREASTS

Note: The recipe calls for chilling at least one hour before grilling. Plan accordingly.

3/4 cup extra-virgin olive oil

1 bunch cilantro

1 tbsp chopped fresh oregano

1/4 cup red wine vinegar

1 1/2 lbs boneless, skinless chicken breasts

In a food processor, blend olive oil, cilantro, oregano and vinegar. Season to taste with salt and pepper. In a bowl, combine half the sauce and chicken. Cover and chill at least an hour.

Prepare grill for direct medium-high heat cooking. Place chicken breasts over direct heat and cook, flipping once, until cooked through 7-8 minutes per side. Serve grilled chicken with remaining chimichurri.

Yield: 6 servings

file photo for reference

 

OLIVE OIL-POACHED BROCCOLI WITH GARLIC AND LEMON

Kosher salt

1/2 cup extra-virgin olive oil

3 medium garlic cloves, thinly sliced

 1/4 tsp red pepper flakes

 1 1/2 - 1 3/4 lbs broccoli, stems peeled

Grated lemon zest, to serve

Finely grated Parmesan or Romano cheese, to serve (optional)

Heat oven to 425-degrees and place rack in middle position. 

In a large bowl, combine 3 tablespoons water and 1 teaspoons salt; stir until salt dissolves. Stir in the oil, garlic and pepper flakes.

Cut broccoli into spears with stems of about 1 1/2-inches. Add broccoli to the bowl and toss until evenly coated. Transfer to a 9 X 13-inch baking dish, keeping broccoli in an even layer; drizzle on any oil mixture remaining in the bowl. Cover tightly with foil and bake until a skewer inserted into the thickest part of the stems indicates tenderness, approximately 30 to 35 minutes.

Immediately upon removing from oven, remove foil. Transfer broccoli to a serving platter and drizzle with the liquid in the baking dish. Sprinkle with grated lemon zest and the cheese, if desired.

Yield: 4 servings

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ORANGE CHICKEN BREASTS

4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes. Remove from skillet to a plate and cover with foil; set aside. 

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken. Garnish with fresh orange slices, if desired. Serving suggestions: Serve with potatoes or rice and steamed broccoli.

Yield: 4 servings

the file photo

VEGETABLE SALAD WITH HOMEMADE VINAIGRETTE

5 medium red potatoes

1/2 lb fresh green beans, broken into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1 cup frozen corn, thawed
1 rib of celery, sliced thin
1 medium carrot, shredded
2 or 3 green onions, sliced thin
1 1/2 cups cubed mozzarella cheese

Cut potatoes into 1/2-inch slices and quarter each slice.  Place in a large saucepan and cover with water; bring to a boil.  Reduce heat and cook, covered, until potatoes are just tender, drain.

While potatoes cook, place the green beans in a small saucepan and cover with water.  Bring beans to a boil; reduce heat and cook, covered, just until crisp-tender, approximately 10 minutes; drain.

Combine the bell pepper, corn, celery, carrot, green onions and cheese in a large serving bowl.  Add the potatoes and beans.  Pour the vinaigrette over all and toss lightly to coat.  Delicious served either at room temperature or chilled.

Homemade Vinaigrette:
2/3 cup olive or canola oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper

Using a wire whisk, whisk all the ingredients together in a small bowl.  Pour over the vegetables, toss to coat well.

Note: Also, just a good homemade salad dressing for your green salads and pasta salads as well.

 

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OLD FASHION HASHED BROWN POTATOES

1 1/2 lbs (about 4 medium) baking potatoes, peeled and shredded

2 tbsp grated onion
3/4 tsp salt
1/8 tsp pepper
3 tbsp butter flavor shortening

Rinse and drain potatoes thoroughly. In a medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In a large skillet, melt the shortening. Add potato mixture to the pan and spread out evenly. Cook over medium-high heat for 13 to 15 minutes or until golden brown and tender. Using a spatula, turn potatoes after about 6 to 8 minutes.

Yield: 4 to 6 servings

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CAJUN CHICKEN BOWLS

2 tbsp olive oil

1 small red pepper, chopped

1 cup corn

1/2 cup chopped red onion

3 tsp Cajun seasoning

1 cup tricolor quinoa

1 tsp grated lime zest

12-oz boneless, skinless chicken breasts, cut into 12 pieces

8 cups thinly sliced lettuce

In a nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pepper, corn, onion and 1 1/2 teaspoon seasoning, cook stirring, until softened, 5 minutes. Add quinoa and 1 1/2 cups water, bring to a boil. Reduce heat to medium-low and cover. Cook until water is absorbed, 14 minutes. Add lime zest.

Sprinkle the remaining seasoning on the chicken. In a skillet, heat the remaining oil over medium-high heat, add chicken and cook 2 to 3 minutes. Turn chicken and reduce heat to medium-low. Cover and cook until no longer pink, around 5 minutes.

Divide lettuce, quinoa mixture and chicken among 4 plates. Serve with cilantro, lime wedges, chips and sour cream, if desired.

Yield: 4 servings

First for women 2024

BREAD DIPPING SAUCE

1/2 tsp Italian seasoning

1/4 cup Extra Virgin Olive Oil
2 tsp grated Parmesan cheese
Freshly ground black pepper to suit taste
Crusty bread

Yield: 1 serving
For more servings, multiply the ingredients by the number of servings needed.

BRITTANY WILLIAMS' CLASSIC TUNA MELTS

2 (5-oz) cans wild-caught tuna, drained

1/2 cup mayonnaise, plus more for spreading

1/3 cup sweet relish

1/2 tsp fine sea salt

1/4 tsp ground black pepper

8 slices bread of choice

4 slices cheddar cheese

In a large bowl, flake tuna and mix in the 1/2 cup mayonnaise, relish, salt and pepper.

Spread mayo on one side of each slice of bread and place them mayo side down. Top 4 slices with the tuna mix and cheese. Place the remaining four slices of bread on top, mayo side up.

Place one sandwich in the basket of a 5.3-quart air fryer and air-fry at 360-degrees for 5 to 10 minutes, flipping halfway through. Repeat with the other 3 sandwiches.

First for women 2025

CHICKEN FRIED RICE

3 tsp vegetable oil

3 eggs, beaten

1 pkg (14.4-oz) frozen stir-fry vegetables

1/2 cup frozen corn kernels

4 cups cooked rice, chilled

2 cups shredded cooked chicken

1/4 cup soy sauce

2 tbsp Asian sweet chili sauce

1 scallion, thinly sliced

In a large nonstick skillet, heat 1 1/2 teaspoon oil over medium-high heat; add eggs, swirling to coat bottom in a thin layer. Cook until set, 1-2 minutes. Transfer to a cutting board and allow to cool slightly. Roll up, cut into strips, coarsely chop and reserve.

Coat same skillet with cooking spray. Add remaining 1 1/2 teaspoon oil, heat over medium-high heat. Add stir-fry vegetables and corn; cook, stirring, until softened, 4-5 minutes. Add rice, chicken, soy sauce and chili sauce. Cook, stirring, until heated through, 4-5 minutes. Top with scallion and reserved eggs.

Yield: 4 servings

First for women 2025

MIMOSA MOCKTAIL

This would make a great Valentine mocktail. The basic recipe is from Natalie Battaglia. This recipe makes one serving so double for two, etc.

2-oz pomegranate juice (or more to taste)

6-oz ginger ale or nonalcoholic sparkling wine

1 spring of rosemary for garnish

Pour pomegranate juice into a champagne flute or other glass. Add the ginger ale or nonalcoholic sparkling wine. Garnish with the rosemary sprig,

First for women 2024

CHEESY JALAPENO PARTY DIP

1 block (8-oz) Neufchatel cheese, softened

1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Kraft Foods Recipe Idea

DRESSED-UP SUCCOTASH

5 slices bacon, cut-up into chunks
2 green onions, chopped
4 cups frozen whole kernel corn, thawed
3 1/2 cups frozen baby lima beans, thawed
3/4 cup chicken or vegetable broth
1 pint grape tomatoes, halved
2 tsp chopped fresh basil or 3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Cook the bacon in a large skillet until crisp; remove from skillet and drain on paper towels.  Reserve 3 tablespoons drippings in the skillet.

Saute the onions in the drippings for 2 minutes.  Stir in the corn, beans, and broth.  Cook, uncovered, 15 minutes or until the lima beans are just tender and ost of the broth has evaporated, stirring frequently.  Stir in the bacon, tomatoes, basil, salt, and pepper.  Cook another couple of minutes to heat through.

Yield: 8 to 10 servings

 

HOMEMADE TURKEY SAUSAGE PATTIES

Not only is this recipe quick and easy, but it is also healthy, too!

1 lb lean ground turkey (read labels to be sure it doesn't contain skin)
3/4 tsp salt
1/2 tsp sage
1/2 tsp thyme
1/2 tsp ground nutmeg
dash of cayenne pepper
2 tsp canola oil

In a large bowl combine the turkey, salt, sage, thyme, nutmeg, and cayenne.  Using hands combine well.  Shape mixture into 8 equal sized patties.
Heat the oil in a large nonstick skillet and cook patties over medium heat for about 5 minutes per side until the juices run clear.  Drain on paper towels before serving. 

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SAVORY HAM AND MUSHROOM PASTRIES

2 tsp olive oil

1 cup thinly sliced mushrooms

2 tsp fresh thyme leaves

1 sheet frozen puff pastry (from 17.3-oz pkg), thawed

4 slices deli ham

4 slices Swiss cheese

1 egg, lightly beaten

Heat oven to 400-degrees. Line 2 baking sheets with parchment paper.

In a skillet, heat oil over medium heat. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the thyme to mushrooms during the last 30 seconds of cooking.

Roll puff pastry sheet into a 10-inch square. Top with ham and cheese. Sprinkle with mushroom mixture and cut into 16 squares (2 1/2" each). Fold corners to center and pinch dough to secure. Brush with egg. Bake about 20 minutes, until golden brown.

Yield: 16 pastries. 

First for women 2024

DUFF'S SWEET SOUTHERN CORNBREAD

2 cups finely ground yellow cornmeal

3/4 cup + 2 tbsp cake flour

3/4 cup sugar

2 1/2 tsp baking powder

2 cups buttermilk, at room temperature

1/4 cup canola or vegetable oil

2 large eggs

1 tbsp kosher salt

Cooking spray

Preheat oven to 375-degrees. Place two 8-cavity mini-loaf pans in the oven to heat up.

Whisk together the cornmeal, flour, sugar and baking powder in a large bowl. In a medium bowl, whisk together the buttermilk, oil, eggs and salt until uniform in color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.

Carefully remove pans from the oven and quickly coat with the cooking spray. Divide the batter evenly 12 of the cavities. Bake until tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180-degrees halfway through baking.

Immediately turn the leaves out of the pans onto a wire rack to cool. This will ensure they build a crisp crust.

food network magazine 2024

 

MEATBALLS IN BROWN GRAVY

1 lb lean ground beef

1 egg, slightly beaten
1/4 cup Panko crumbs
1 tbsp canola oil
2 cans (10.5-oz each) brown gravy
hot cooked rice for serving

In a medium bowl combine the ground beef, egg, and Panko crumbs mixing together well.  Form mixture into 16 meatballs.

In a 10-inch nonstick skillet over medium heat, heat the oil. Add meatballs and cook until browned on all sides.  Drain well.  Add the gravy and simmer on low for 20 minutes stirring occasionally.  Serve over the hot cooked rice.

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COCONUT SHRIMP

1 mango, pitted, peeled, diced

2 tbsp minced red pepper

2 tbsp torn mint leaves

1 tbsp lime juice

1/8 tsp salt

1 chili pepper, thinly sliced, optional

1 cup sweetened flaked coconut, chopped

2/3 cup seasoned panko breadcrumbs

1/2 tsp less-sodium Old Bay seasoning

1 cup baking mix, ie Bisquick

1 egg

1 lb peeled (tails on) deveined jumbo shrimp

In a medium bowl, combine mango, red pepper. mint, lime juice. salt and the chili pepper, if desired. Reserve.

Line a baking sheet with parchment.

In a bowl, mix coconut, breadcrumbs and Old Bay seasoning.

In a separate bowl, combine 2/3 cup of the baking mix, egg, and 1/3 cup water.

In another bowl, place the remaining 1/3 cup baking mix and add the shrimp. Toss shrimp until coated then dip in the egg mixture then the coconut.

Place the crisper plate in the basket of a 7-quart air fryer and coat with cooking spray. Place basket in the air fryer. Heat to air fry at 325 degrees. Place shrimp in a single layer in the basket, working in batches. Fry each batch until crisp, 5-6 minutes. Serve with the mango salsa.

Woman's World 2025

CREAMY TUNA NOODLE CASSEROLE

One of the best things to happen for busy cooks recently is the line of cooking cremes from Kraft Foods.  These cooking cremes are Philadelphia Creme Cheese products and make it simple for busy cooks to serve delicious dishes quickly.  Here ia a recipe from the folks at Kraft for a tasty tuna casserole.  Frankly, I don't eat tuna but my family thinks this is great.

1 tub (10-oz) Philadelphia Original Cooking Creme
2 cups egg noodles, cooked
2 cans (5-oz each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4-oz) sliced mushrooms, undrained
8 Ritz Crackers, crushed (about 1/3 cup)
1 tbsp butter, melted

Heat oven to 350 degrees.

Combine the first 5 ingredients in 1 1/2-qt. casserole; cover.

Bake 20 minutes.  Meanwhile, mix cracker crumbs and melted butter. Stir casserole, top with crumbs.  Bake, uncovered, 5 min. or until topping is golden brown.

Yield: 4 servings

file photo for reference

CREAM CHEESE RANCH MASHED POTATOES

3 lb russet potatoes, peeled and cut into 2-inch cubes

1 pkg (8-oz) cream cheese, softened

1 cup sour cream

1/2 cup butter, softened, plus a pat for serving

1 pkg (1-oz dry ranch seasoning

Chopped parsley or fresh dill for garnish, optional

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain. Return to the pot and mash.

Meanwhile, mix cream cheese, sour cream. bitter and ranch seasoning with an electric mixer at medium-low speed in a large bowl until smooth. Stir in the mashed potatoes and beat just until desired consistency.

To serve, top potatoes with a pat of butter and the fresh dill or parsley.

Variation: Stir in some chopped green onions and crumbled cooked bacon.

Yield: 8 servings

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MEATBALL SANDWICH CASSEROLE

I got this recipe off facebook at least a dozen years ago.

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above. Both are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! 

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CHUCKWAGON STEW

1 lb lean ground beef

2 medium potatoes, skins on, cut into half-inch pieces
1/4 cup instant minced onion
1 tsp salt
1 tsp instant beef bouillon
1 can (1 lb) whole tomatoes
1 can (8-oz) cut green beans

Cook the ground beef in a large cast-iron skillet over camp-fire, stirring to crumble, until browned; drain well.

Stir in the potatoes, onion, salt, and bouillon.  Add the liquid from the tomatoes (not tomatoes) to the mixture.  Heat to boiling, reduce heat or move to a less hot area of the fire.  Cover and allow to simmer about 15 minutes.  Stir in the tomatoes and green beans, breaking up tomatoes.  Replace cover and simmer another 5 minutes or until the potatoes are tender.

Serves 3 or 4.

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MACARONI HAM SALAD

2 cups uncooked elbow macaroni (whole-grain is healthiest)

3 cups cooked, diced lean ham
1 cup diced celery
1 cup mayonnaise
1/4 cup sweet pickle relish, drained
2 tbsp finely chopped onion
2 tbsp chopped pimento
1/2 tsp salt
2 to 3 grinds of black pepper

Prepare the macaroni according to the package directions; drain well.

In a large bowl, combine the macaroni with the remaining ingredients; stir to blend well and coat all the ham and macaroni.

Cover and refrigerate until serving time.

Yield: 6 servings

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ZUCCHINI PARMESAN CRISPS

My sister-in-law posted this on her facebook page a few years ago. I love zucchini and knew immediately it would become a favorite.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4-inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

file photo for reference -not this exact recipe

CORN BREAD SALAD

1 pkg (8.5 oz) corn bread/muffin mix

1 can (4 oz) chopped green chilies, undrained

1/8 tsp cumin

1/8 tsp oregano

pinch of rubbed sage

1 cup mayonnaise

1 cup (8 oz) sour cream

1 envelope ranch salad dressing mix

2 cans (15 oz ea) pinto beans, rinsed and drained

2 cans (15 1/4 oz ea) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup green bell pepper, chopped
1 cup chopped green onions

10 bacon strips, cooked, drained, crumbled

2 cups (8 oz pkg) shredded cheddar cheese

Prepare corn bread batter according to the package directions, stirring in the chilies, cumin, oregano and sage. Spread batter into a greased 9-in square pan and bake at 450 degrees 20-25 minutes until done. Cool.

In a small bowl, combine the mayo, sour cream and dressing mix; set aside. 

Crumble half the cornbread into a 13-in x 9-in dish and layer with half the beans, half the mayo mixture and half the remaining ingredients. Repeat the process (dish will be very full). Cover and refrigerate at least 2 hours before serving.

Yield: 12 servings

file photo for reference only

EASY SHRIMP CARBONARA

8-oz uncooked whole-wheat spaghetti
4 slices bacon, chopped
1 lb raw deveined peeled large shrimp
1 cup frozen peas
1 container (10-oz) Italian Cheese and Herb Cooking Creme
1/4 cup grated parmesan cheese

Cook the spaghetti as directed on the package leaving out the salt.

In the meantime, cook the bacon in large skillet until crisp.  Using a slotted spoon, remove the bacon from the skillet; drain on paper towels.  Save 1 tablespoon of the drippings in the skillet.

Add the shrimp to the saved drippings in the skillet and cook over medium heat 5 minutes or until the shrimp turns pink.  Stir in the peas and cook for 1 minute.  Add the cooking creme and continue to cook, stirring, for 3 minutes or until thoroughly heated.

Drain the spaghetti in a colander then return to the pan.  Add the shrimp and the bacon; toss to mix lightly.  Sprinkle with the parmesan cheese before serving.

recipe and photo Kraft Foods several years ago

PORK CHOPS IN MUSTARD SAUCE

4 (3/4-inch thick) bone-in center-cut pork chops

1/4 tsp salt
dash of black pepper
2 tsp olive oil
1 1/2 cups cooking wine
1/3 cup honey
1/4 cup Dijon mustard

Sprinkle the salt and pepper over the chops.

Heat olive (or coconut) oil in a large nonstick skillet over medium-high heat.  Add chops and cook 3 to 4 minutes on each side until browned. Remove chops from pan.

Add the wine, honey, and mustard to the pan and bring to a boil; cook 3 minutes.

Return the chops to the pan, reduce the heat and simmer 12-14 minutes, turning after 6 minutes.

Note: This recipe contains honey however there is an excellent carb to protein ratio making this okay for most diabetics.

Approximate per 1 chop with 3 tablespoons sauce: 308 calories, 11g (3.5 sat) fat, 25 g carbs, 25 g protein.

file photo for reference

BREAD MACHINE CRESCENT ROLLS

3/4 cup + 2 tbsp warm milk (70 to 80 degrees)

1/4 cup warm water (70 to 80 degrees)
1 egg
6 tbsp butter, softened, divided
3 cups bread flour
2 tbsp sugar
1 tsp salt
2 tsp active dry yeast

Place the milk, water, egg, 4 tablespoons of the butter, flour, sugar, salt, and yeast in the bread machine according to the manufacturer's directions.  Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.).

When the cycle is completed, turn dough onto a lightly floured surface and roll into a 12-inch circle.  Melt the remaining 2 tablespoons of the butter and brush over the dough's surface.  Cut the circle into 12 wedges.  Roll up the wedges starting at the wide ends and place pointed side down, 2-inches apart, on greased baking sheets.  Curve the dough to form crescent shapes.

Cover crescents loosely and set in a warm place until doubled in size, approximately 20 minutes.  Bake at 375 degrees for 17 to 20 minutes.  Remove to wire racks to cool.

Yield: 12 rolls

the file photo

EASY HOMEMADE BISCUITS IN MINUTES

2 1/4 cups all-purpose soft-wheat flour

1 tbsp baking powder
1 tsp salt
2/3 cup milk
1/3 cup canola oil
wax paper

Preheat oven to 475 degrees.

Sift the flour, baking powder, and salt together into a bowl.  Stir in the milk and oil; using a fork, stir until the dough leaves the sides of the bowl and forms a bowl.

Turn dough out onto lightly floured wax paper and knead 8 to 10 times.  Roll or pat the dough into a 1/2-inch thickness and cut with a 2-inch biscuit cutter or glass.  Reroll scrapes until used up.  Place the biscuits about 3/4-inch apart on a lightly greased baking sheet.

Bake at 475 degrees for 10 to 12 minutes or until lightly browned.

file photo of this recipe

CHICKEN-BACON RANCH CRESCENT ROLLS

1/2 cup chive and onion cream cheese spread

2 tbsp milk

1 1/2 tsp ranch salad dressing & seasoning mix

1 cup shredded deli rotisserie chicken

1/2 cup shredded cheddar cheese

1/4 cup chopped cooked bacon

2 tbsp sliced green onions

1 can (8-oz) refrigerated Pillsbury Original Crescent Rolls (8 count)

Heat oven to 375-degrees. Line a large cookie sheet with parchment paper.

In a medium microwavable bowl, mix cream cheese, milk, and ranch seasoning mix. Microwave, uncovered, on high 20-40 seconds or until heated slightly. Beat with a whisk until smooth. Stir in the chicken, cheese, bacon and green onions. 

Unroll the dough and separate into 8 triangles. Top each triangle with about 3 tablespoons of the chicken mixture. Carefully roll up each triangle ending at the tip. Place with tips down on the prepared cookie sheet.

Bale 13 to 16 minutes or until deep golden brown and baked through. Serve warm.

Yield: 4 servings of 2 each

Pillsbury recipe and photo

 

HOMEMADE CREAM OF MUSHROOM SOUP

4 tbsp butter
1 lb sliced fresh mushrooms
1 large onion, chopped
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/4 cups water
1 can chicken broth
1 cup half and half cream
fresh chopped parsley for garnish, if desired

Melt the butter in a medium-size heavy saucepan; add the mushrooms and onion, sauting until tender. 

Stir the flour, salt, and pepper into the mushroom mixture; cook over low heat while stirring until smooth.  Whisk in the water and chicken broth; heat to boiling.  While stirring with whisk, add the cream; heat just to boiling but do not boil.

Dip soup into serving bowls and garnish each with the chopped parsley, if desired. 

file photo for reference

NO BAKE COCOA BARS

This is a recipe a friend shared with me.

1 - cup natural peanut butter or any nut butter
2/3 - cup honey
1/2 - cup coconut oil (do not substitute) 
2 - cups old fashioned oats 
1 1/2 - cup semi sweet chocolate chips 

In a medium - large sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats and chocolate chips. Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan that has been lined with foil.  Refrigerate mixture until hardened, about an hour.  Cut into bars and store leftovers in the refrigerator. 

Recipe yields: 12 - 24 bars depending on size

Cook's Note: Using old fashioned oats gives these cocoa bars a chewy texture. I have not tried this recipe using quick oats, so I cannot say what the results would be like. Keep these bars stored in the refrigerator to prevent melting.  
adapted from: New Nostalgia  

CRESCENT BURGERS

One of my facebook friends sent me this recipe and it sounds so good I thought I would share it with you.

1 lb hamburger meat
2 cups shredded cheddar cheese
couple drop of Worcestershire sauce
1 pkt dry onion soup mix
1 roll of crescent rolls
1 tsp pepper

Preheat oven to 350*
Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.

the file photo

EASY CHICKEN MILANO

6 (1 1/2 lb total) skinless boneless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian breadcrumbs
1/2 cup butter
1 cup marinara sauce
1 cup cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Roll each piece of chicken in the flour then dip in the beaten eggs.  Roll in the bread crumbs until coated well.

Heat the butter in a large nonstick skillet over medium-high heat and add the chicken.  Cook until chicken is browned on all sides, about 10 minutes. 

Mix the marinara sauce and cream in a small bowl; reserve 2 tablespoons.  Pour remaining sauce mixture into a baking dish that will hold the chicken in a single layer.  Arrange the chicken pieces in the sauce.

Mix the mozzarella, Swiss, and Parmesan cheeses together in a small bowl.  Sprinkle the cheese mixture over the chicken.  Top with the reserved 2 tablespoons of sauce.  Bake, loosely covered with foil, about 30 minutes or until cooked through.

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GRILLED CHEESE & TOMATO SOUP BAKE

3-oz reduced-fat cream cheese

1 1/2 tsp dried basil, divided

12 slices Italian, sourdough or rye bread (1/2-inch thick)

6 slices part-skim mozzarella cheese

6 tbsp butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

1 3/4 cup 2% milk

2 eggs

1 cup (4-oz) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350-degrees.

In a bowl, mix cream cheese and 1 teaspoon of the basil until blended, spread onto six bread slices. Top with the slices of mozzarella cheese and the remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 9x13-inch baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat and simmer, uncovered, 4 to 5 minutes or until thickened, stirring frequently. Remove from heat.

Whis eggs in a large bowl and gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture and pour over the sandwiches. Sprinkle with the Italian cheese blend.

Bake, uncovered, 24-30 minutes or until golden brown and cheese is melted.

Yield: 6 servings

TOH file photo

QUICK & EASY ZUCCHINI-CHERRY JAM

Yes, even busy cooks can make homemade jam to give as gifts or to enjoy with family and friends.

1 large zucchini
1/2 cup fresh lemon juice
1 can (20-oz) crushed pineapple
6 cups sugar
1 pkg (3-oz) cherry gelatin

Peel and shred the zucchini.  In a 2-quart saucepan, bring the zucchini and lemon juice to a simmer and cook for 30 minutes.  Stir in the pineapple and the sugar.  Bring the mixture to a boil, stirring until sugar is dissolved.  Cook for 5 minutes; remove from the heat.  Stir in the gelatin until dissolved.

Ladle the hot jam mixture into hot sterilized pint or half-pint jars; leave a half inch of space at the top.  Seal with hot two-piece lids.  Process in a boiling water bath for 5 minutes.

Yield: 2 pints or 4 half pints

file photo

REFRIGERATOR OR FREEZER SLAW

This recipe is from my vintage recipe collection. I remember my mom making this and freezing it for the winter months.

1 cup vinegar
1/2 cup water
2 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 medium to large head of green cabbage
1 tsp salt
1/2 bunch celery
1 large green bell pepper

Combine the first 5 ingredients and bring to boil.  Let simmer 15 minutes and cool.  Set aside this syrup.  Chop the cabbage.  Add the salt.  Let stand 40 minutes.  Chop the celery and green pepper and add to the cabbage.  Add the cooled syrup and store in refrigerator where it will keep for 2 weeks or can be frozen for months.

file photo for reference