CRISPY PARMESAN BAKED POTATOES

1/2 cup grated Parmesan cheese

1 tsp garlic powder
8 small Yukon gold potatoes, cut in half lengthwise
3 tbsp butter, melted

Preheat oven to 400 degrees.

Mix the Parmesan and garlic in a shallow dish; dip the cut-sides of the potatoes in butter, then in the Parmesan mixture. Place, cheese side down, on a baking sheet; drizzle with any remaining butter.

Bake at 400 degrees until the potatoes are tender.

Mix some sour cream and fresh chopped chives or your choice of flavoring in a small bowl to serve with potatoes, if desired.

Note: I got this recipe a few years ago from a Kraft Foods magazine.

BALSAMIC TOMATOES

 3 to 5 (depending on size) fresh tomatoes, sliced

1 cup balsamic vinegar
1/2 cup crumbled feta cheese
1 tbsp snipped fresh basil for garnish

Place tomatoes in a shallow dish and pour the vinegar over them. Cover and marinate at room temperature for 1 to 2 hours. Place tomatoes on a serving platter and sprinkle with the cheese then basil before serving.

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PORK TENDERLOIN FAJITAS

1 (1-lb) pork tenderloin

salt and pepper to suit your taste
2 tbsp canola oil, divided
1 large onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 cup your favorite salsa
8 (6 to7-inch size) flour tortillas
1/2 cup guacamole
lime wedges for serving, optional

Slice the tenderloin crosswise into 1/4-inch pieces; slice pieces into thin strips; sprinkle with the salt and pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat; add the pork. Cook pork, stirring frequently, for 3 to 4 minutes.  Remove to a plate.

Add the remaining oil to same skillet; add the onions and peppers.  Cook onion and peppers, stirring frequently, until softened (about 5 minutes).

Return pork to the skillet with the veggies and cook 2 minutes longer.  Add the salsa and cook for another minute.

Warm tortillas according to the package instructions.

Divide the pork mixture evenly among the tortillas and wrap tortillas around the mixture.

Serve with the guacamole and lime wedges, if desired.

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Yield: 4 servings of 2 fajitas
Per serving: 631 calories, 22 g fat, 36 g protein, 71 g carbs

COOKIES AND CREAM BROWNIES

 

1 box family-size brownie mix

1/2 cup white chocolate chips
1/2 cup broken Oreo cookies
1 cup crushed Oreo cookies

Preheat oven to temperature stated on brownie mix instructions.
Lightly grease a 9 x 13-inch baking pan.

Mix the brownie mix using the ingredients and instructions on the back of the box.  Mix the white chocolate chips and broken cookies into the batter.

Spread the batter into the prepared pan.  Sprinkle the crushed cookies evenly over the top.  Bake according to the box instructions or until done.

CRAB NACHOS

 

4-oz jumbo lump crab meat, picked over for shells

3 tbsp chopped fresh cilantro
1 1/2 tbsp fresh lime juice
1 tbsp minced shallot
1 tbsp jalapeno pepper, seeded, minced
1/2 tsp salt
24 cup-shaped tortilla chips
2/3 cup prepared guacamole

Place crab in a medium bowl and break lumps into smaller pieces.

Add the cilantro, lime juice, shallot, jalapeno, and salt to the crab meat; toss gently to combine.  Cover bowl and refrigerate until serving time. (It is best to make ahead for a few hours of refrigeration.)

Right before serving time, fill the tortilla cups with a generous 1 teaspoonful of the guacamole; top with crab mixture.

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Yield: 24 appetizers

TOMATO, CHICKEN, MUSHROOM SOUP

1/4 lb sliced fresh mushrooms

1 tbsp butter
2 cans (13-14 oz each) chicken broth
2 cups diced cooked chicken
1 can (14.5-oz) whole tomatoes
1 can (8-oz) tomato sauce
1 carrot, thinly sliced
1 envelope Italian Salad Dressing Mix (ie Good Seasons)
3/4 quick-cooking rice

In a large saucepan or Dutch oven, melt the butter; add mushrooms and cook until almost tender.  Gradually stir in the chicken broth. Add the chicken tomatoes, tomato sauce, carrot, and salad dressing mix; bring to a boil. Reduce heat; cover and simmer for 10 minutes.  Stir in the rice and remove from the heat.

Let stand, covered, for 5 minutes before serving.

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Yield: 6 to 8 servings

ROASTED PECAN CLUSTERS

3 tbsp butter

3 cups pecan pieces
6 (2--oz) squares chocolate bark candy coating

Melt butter in a 15 x 10-inch jellyroll pan while the oven preheats to 300 degrees.

Spread the pecan pieces evenly in the pan, tossing to coat with the butter.  Bake at 300 degrees for 30 minutes, stirring every 10 minutes.

Melt the chocolate bark in a heavy saucepan over low heat.  Allow to cool 2 minutes.  Add the pecans to the melted chocolate and stir until completely coated.

Drop chocolate nut mixture by rounded teaspoonfuls onto wax paper.  Allow to cool.  Peel from the wax paper and store in an airtight container.

Yield: Approximately 48 pieces of candy.

BEEF ENCHILADA BAKE

1 lb lean ground beef

1 can cream of chicken soup
1/2 lb Velveeta cheese, cut into 1/2-inch cubes
6 (6-inch) corn tortillas, cut in half
1 can (10-oz) diced tomatoes & green chilies, do not drain
nonstick cooking spray

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish; set aside.

Brown the ground beef in a large skillet and drain well. Stir in the soup and 1 cup of the cheese.

Spoon a third of the meat mixture over the bottom of the prepared baking dish. Place 6 tortilla halves over the meat. Spoon a fourth of the tomatoes over the tortilla halves. Repeat the layers then top with the remaining meat mixture, tomatoes, and cheese.

Cover dish with foil  and bake at 350 degrees for 15 minutes or until heated through.

Top with your favorite salsa, if desired.

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TOMATO-BASIL BISQUE

 2 cans (10 3/4-oz) tomato soup

1 can (14 1/2-oz) diced fire-roasted tomatoes
2 1/2 cups low-fat buttermilk
2 tbsp chopped fresh basil
1/4 tsp freshly ground black pepper
Optional toppings, if desired: fresh basil leaves, freshly ground black pepper, Parmesan cheese, croutons, crisp fried and crumbled bacon

In a 3-quart heavy saucepan over medium heat, cook the tomato soup, tomatoes, buttermilk, basil, and black pepper, stirring often, for 6 to 8 minutes or until thoroughly heated.

Ladle into serving bowls and garnish with any of the desired toppings.

Yield: Approximately 7 cups
Note: This is my version of an old Southern Living recipe.

CHEDDARY SCALLOPED POTATOES

2 tbsp butter

1 small onion, sliced

1 can (10 3/4-oz) condensed broccoli cheese soup
1/3 cup milk
1/8 tsp pepper
4 medium potatoes (about 1 1/4 lbs) cooked and sliced
3 slices bacon, cooked and crumbled
Chopped fresh parsley and parsley sprig for garnish, optional

In a 10-inch skillet over medium heat, in hot butter, cook the onion until tender.  Stir in the soup, milk, and pepper.  Add the potatoes and stir to combine. Heat to boiling then reduce heat to low.

Add lid to skillet and cook for 5 minutes or until hot and bubbling, stirring occasionally.

Transfer the potatoes to a serving dish. Before serving, sprinkle with the crumbled bacon.  Also sprinkle with the chopped parsley if using. May place a parsley sprig atop potatoes for garnish, if desired.

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