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.

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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.

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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

 

OVEN BACON

My aunt posted this on her facebook page some time ago. I, too, hate getting splattered and frying bacon! But we sure do enjoy eating it here in my household.

HOW TO COOK PERFECT BACON EVERY TIME! COOK BACON IN THE OVEN

The trick is to put the pan in a cold oven and then switch it on and begin your timer. Cover cookie sheet with tin foil first. Turn oven to 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out. I hate getting SPLATTERED!! This works perfect!

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CRAB TOASTS

This is my daughter's recipe.

1 small can flaked crab
1 stick butter or margarine
2 tbsp mayonnaise
1 small jar of Old English Cheese Spread
1 pkg English muffins
seasoning salt, to taste
lemon pepper, to taste
garlic salt, to taste

Mix butter, mayonnaise, cheese, and seasonings well; add crab and stir to blend.

Spread the crab mixture on the split English muffins. Freeze on an open pan then store in sealed plastic bag until ready to use.

For serving, cut each muffin into fourths and broil until bubbly. Watch carefully while broiling so they don't burn.

Yield: 48
Note: These keep well in the freezer.

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OH-SO-NUTTY BROWNIE SUNDAES

2 squares (1-oz each) unsweetened chocolate

1/4 cup butter
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup semisweet chocolate chips
1/2 gallon vanilla ice cream
1 cup strawberry ice-cream topping
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with aluminum foil and leave foil hanging over by a couple of inches on two opposite ends; set aside.

Heat the chocolate squares and butter in the top of a double boiler over hot water.  Heat, stirring occasionally, until melted.  Remove from the heat and blend well.  Allow to cool slightly.

Using a wooden spoon or a silicone spatula, stir the sugar, egg, and vanilla extract into the chocolate mixture.  Add the flour, stirring just until blended; stir in the chocolate chips.

Lightly spray the bottom of the foil in the baking pan; pour the brownie batter into the pan.  Bake 25 minutes or until the brownies start to pull away from the sides of the pan.  Cool completely on a wire rack.  Lift out the brownies by using the hanging foil as handles.  Cut into squares.

To make sundaes, place a brownie square on a dessert plate.  Top with a scoop of the vanilla ice cream. Spoon strawberry topping over the ice cream.  Sprinkle with chopped nuts.  Repeat process for each sundae.

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SAUSAGE ROLL WITH CREAM CHEESE

1 lb bulk sausage

2 cups self-rising flour
1 brick (8-oz) cream cheese, softened
1 stick butter, softened

In a mixing bowl combine the flour, cream cheese, and butter together to form a dough. Roll out the dough to form a rectangle.

Meanwhile, lightly fry the sausage, stirring to crumble, just until almost cooked and the fat is cooked out; drain.  Sprinkle the sausage over the dough then roll up jelly-roll style.  Refrigerate overnight.  Remove from the refrigerator and slice.  Bake on a cookie sheet that has sides for 12 to 15 minutes at 450 degrees.

Note: This is a great make ahead item for breakfast or brunch.  Make and refrigerate the night before then bake for a few minutes and breakfast is ready.

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