LONG JOHN SILVER'S BATTER COPYCAT RECIPE

1 ½ cups of all-purpose flour

4 tbsp of cornstarch
½ tsp of baking soda 
½ tsp of baking powder
½ tsp of salt
1 ½ cups of heated ginger ale

Mix together the flour, cornstarch, baking soda, baking powder and salt in a large mixing bowl. 

Heat ginger ale for 1 minute in the microwave; mix with the dry ingredients until well combined.

Coat fish, chicken or shrimp in the batter and deep fry in heated canola oil over medium high heat until golden brown.

file photo LJS's fish meal

PEPPERONI PIZZA LASAGNA

Note: This lasagna goes together in minutes but does need to bake for 45 minutes.

1 egg, beaten
1 carton (15 oz.) Part Skim Ricotta Cheese
6 Tbsp Grated Parmesan Cheese
1-1/2 cups Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (3 oz.) sliced pepperoni, divided
1/2 cup chopped green peppers
1/2 cup chopped red onion, divided
2 cups traditional pasta sauce
1/2 cup water
8 lasagna noodles, uncooked

Preheat oven to 350°F.

Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.

Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.

Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.

Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Note: File Photo

EASY ANGEL-PINEAPPLE CAKE

1 (16 ounce) of angel food cake mix

1 (20 ounce) can crushed pineapple with juice
8 ounces lite non-dairy topping (you can use sweet whipped cream)
½ cup of toasted coconut (optional)

Preheat the oven to 350° and grease a 9×12 cake pan.

Mix together the angel food cake mix and crushed pineapple with juice in a large bowl until airy and fluffy.

Pour the batter in the pan and bake for 30 minutes.

Let the cake cool completely before topping with lite or whipped cream and top with the toasted coconut.

Refrigerate until serving time. Leftovers should be refrigerated.

Picture and recipe from Easy Recipes.

BACON CHEESEBURGER CASSEROLE

1 lb. lean ground beef

1 onion, chopped
1/3 cup HEINZ Tomato Ketchup
2 Tbsp. HEINZ Yellow Mustard
1 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Bacon, cooked, crumbled
4 cups (1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS

Preheat oven to 400 degrees.

Brown ground beef with onions in skillet; drain. Return meat to skillet. Stir in ketchup and mustard.

Spoon into 9-inch square baking dish sprayed with cooking spray, top with remaining ingredients.

Bake 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

Note: I got this easy recipe from Kraft Foods some time ago. When I use a company's recipe, I leave their name brands intact. Of course, you can use whatever brand you choose.

Kraft Photo

BEEFY TACO LASAGNA

12 lasagna noodles

1 lbs lean ground beef
1 envelopes taco seasoning
2 egg whites
1 carton (15-oz) ricotta cheese
1 lb shredded cheddar cheese
1 jar (24-oz) chunky salsa

Cook the noodles according to the package directions.

While the noodles cook, brown the beef in a large skillet over medium heat until no longer pink, stirring to crumble.  Drain meat well in a colander and wipe out the skillet with a paper towel.  Return meat to the skillet and stir in the taco seasoning.

In a small bowl, combine the egg whites and the ricotta cheese.

Drain the noodles.

In a 9 x 13-inch baking dish that has been lightly sprayed with nonstick cooking spray, place 4 of the noodles.  Top with 3/4 cup of the ricotta cheese mixture, half the beef mixture, and 1 1/3 cups of the cheddar cheese.  Top with four more noodles, 3/4 cup of the ricotta mixture, 1 1/2 cups salsa and 1 1/3 cup of the cheddar cheese.  Repeat.

Bake uncovered at 350 degrees 35 to 40 minutes or until heated through.  Remove from oven and let stand 10 minutes before cutting to serve.

Yield: 8 servings

photo with the recipe

RAMEN-BROCCOLI SALAD

1 bag broccoli coleslaw

2 pkg Chicken-flavored Ramen noodles, dry and crumbled
4 green onions, chopped
1 cup sunflower seeds
1 cup toasted slivered almonds

Toss above ingredients together in a large bowl. Make the following dressing to toss with the salad ingredients just before serving:

3/4 cup olive or canola oil
1/3 cup apple cider or white vinegar
1/2 cup sugar
Seasoning packets from the Ramen noodle packages

file photo

BACON-MUSTARD SALAD DRESSING

1 bacon slice, diced

6 tbsp fresh-squeezed orange juice
1/2 cup sour cream (fat-free works just fine!)
3 tbsp finely chopped green onions - white part only
1 tbsp Dijon mustard
1 minced garlic clove
2 tsp light brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper

In a nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Add the orange juice to the pan drippings and stir to loosen browned bits from bottom of skillet.

Place the remaining ingredients into a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Cover and process until smooth.

Store dressing in the refrigerator.

Yield: 3/4 cup

file photo of this dressing on this salad.

QUICK PARTY LOG CAKE

This recipe is an old one that is quick, easy, and tasty! I have had it for years.

MOUNDS BROWNIES

1 family-size brownie mix

5 cups of shredded coconut
1 can of sweetened condensed milk
1 container of chocolate frosting

Make the brownies according to the package directions and bake it in a 9×13 pan according to package directions.
While brownies bake, mix together the coconut and milk in a bowl; set aside.

Remove brownies from the oven; spread coconut mixture over the top.

Microwave the chocolate frosting to make it pourable and pour it over the brownies.

Note: File Photo

CINNAMON ROLL CASSEROLE

This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking.

12 Eggs
1 1/2 cups milk

• 1/4 tsp Baking powder
• 1/4 cup Brown sugar, firmly packed
• 3 tbsp Confectioners' sugar
• 2 tbsp Mccormick cinnamon, Ground
• 5 tsp Mccormick vanilla extract
• 1 loaf Challah bread*
• • 1/4 cup Butter
  • 3 tbsp Milk
  • 1/2 cup Whipped cream cheese
  • 
    
    • Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
    • Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
    • Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
    • Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
    • *May use brioche bread
    • 
    • Note: This is a McCormick's recipe and picture.