DIP FOR FRESH FRUIT

 

1 pkg (8-oz) cream cheese, softened

1 jar (7-oz) marshmallow creme
1/4 tsp ground ginger

Combine all ingredients and mix together well.
Serve with fresh fruits for dipping. Also good with graham crackers.

Yield: 2 cups

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SMOKED SAUSAGE WHITE BEAN CHILI

1 tbsp olive or coconut oil

1 pkg (14-oz) smoked sausage, cut into bite-size cubes
1 cup low-fat chicken broth
2 cans (15-oz each) great northern beans
1 can (4 1/2-oz) chopped green chilies, drained
2 tsp chili powder
1 tsp ground cumin
chopped fresh cilantro for garnish, if desired
shredded Mexican-blend cheese for garnish, if desired

Heat oil in a large saucepan over medium-high heat; add sausage to hot oil and sauté until browned, approximately 5 minutes. Add the chicken broth and stir to dislodge browned bits from bottom of pan.

Add the beans, chilies, and spices; cook 10-15 minutes or until heated through.

For a thicker chili, remove about a half cup of the beans, mash and stir back into the chili.

To serve, dip into serving bowls and add garnishes as desired.

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1-2-3 CAKE (MUG CAKE)

 So simple, so easy , so tasty.

2 boxes (2 layer size) cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. 

To make a cake just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! 

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now and then without making an entire cake!!!

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VEGETABLE QUESADILLAS

1/2 lb fresh mushrooms, sliced

1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 tsp dried basil
3/4 tsp salt
1/4 tsp black pepper
6 8-in flour tortillas
2 cups shredded reduced-fat cheddar/Monterrey Jack cheese blend
3/4 cup your favorite salsa
fat-free sour cream

Coat a large nonstick skillet with nonstick cooking spray. Add the mushrooms, zucchini, and green onions to the skillet and sauté until tender. Add the corn, tomatoes, basil, salt, and black pepper; cook another 2 to 3 minutes until heated through. With a slotted spoon, spoon the filling evenly over 1/2 of each tortilla. Sprinkle the cheese over the veggies and fold the tortilla over. Lightly spray the tops of each tortilla with the nonstick cooking spray. Bake, uncovered for 10 to 12 minutes at 400 degrees, or until golden brown. Serve with the salsa and sour cream.

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SPINACH PHYLLO TRIANGLES

1/4 cup chopped onion

1/2 tsp minced garlic
1 stick butter, divided
1 pkg (10-oz) frozen chopped spinach, thawed and well drained
1 block (8-oz) cream cheese, softened
dash of freshly ground black pepper
dash of ground nutmeg
6 sheets frozen phyllo , thawed

Preheat oven to 375 degrees.

In a small skillet or pan melt 2 tablespoons of the butter; add onion and garlic.  Cook, stirring, until tender.

In a mixing bowl combine the spinach, cream cheese, onion-garlic mixture, pepper, and nutmeg until well blended. 

Melt the remaining butter.

Lay a sheet of phyllo on a flat surface.  Brush with the butter and cut length-wise into 4 equal strips.

For each triangle, spoon about 1 tablespoon of the spinach mixture about 1-inch from the end of each strip.  Fold the end over the filling at a 45 degree angle.  Continue folding, like folding a flag, to form a triangle over the filling.  Repeat with the remaining ingredients.

Bake 12 to 15 minutes until golden brown.

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Note: May be made ahead and frozen after baking.  To reheat, bake frozen 10 to 12 minutes or until heated through.

BEEF STIR-FRY FOR TWO

1/2 lb top sirloin steak, sliced thin

2 tsp cornstarch
1/2 cup reduced-sodium beef broth
4 tsp reduced-sodium soy sauce
1 tbsp fresh minced gingerroot
1 clove garlic, minced
2 tsp toasted sesame seeds, divided
2 tsp canola oil, divided
2 cups fresh broccoli florets
1 small yellow bell pepper, julienned
1 cup hot cooked brown rice for serving, optional

In a small bowl combine the cornstarch, beef broth, soy sauce, gingerroot, and garlic until well blended; set aside.

In a large nonstick wok or skillet, stir-fry the beef and 1 teaspoon of the sesame seeds in 1 teaspoon of the oil until the beef is no longer pink.  Remove from skillet or wok and keep warm.

Add the remaining oil and stir-fry the broccoli for 2 minutes.  Add the bell pepper and stir-fry another 5 or 6 minutes until the veggies are crisp tender.  Stir the cornstarch mixture to re-blend and add to the vegetables.  Bring mixture to a boil; cook, stirring, for a couple of minutes until thickened.  Add the beef back into the pan and heat through.

Serve with the brown rice and sprinkle with the remaining sesame seeds.

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BROWNIE MIX

 This was suggested by a friend. I have not yet tried it.

1 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder

Mix and place in a baggie or a glass jar.

Instructions for baking:
Preheat oven to 350 degrees.
Lightly grease an 8 or 9-inch square pan (or use the Pampered Chef brownie pan).

Pour mix in bowl and add:
2 large eggs
1/2 cup vegetable (canola, olive, or coconut) oil
1 tsp vanilla extract

Mix well and pour into prepared pan.

Bake at 350 degrees for 20-25 minutes but check after 12 to 15 minutes. Remove from oven as soon as brownies are done. Baking time will depend on your pan and your oven.

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SOY AND CHILE GLAZED BRUSSELS SPROUTS WITH SHIITAKE MUSHROOMS

1 lb Brussels sprouts

4 green onions
1 tsp finely shredded orange peel
2 tbsp orange juice
1 tbsp soy sauce
1 1/2 tsp honey
1/2 red serrano chili pepper, seeded and finely chopped* OR 1/4 tsp crushed red pepper
1 garlic clove, minced
1 1/2 tbsp vegetable oil (I recommend canola, olive, or coconut)
4-oz fresh shiitake mushrooms, stemmed and thinly sliced

1. Trim Brussels sprouts;** cut lengthwise into quarters. Finely chop one of the green onions; cut the remaining three green onions diagonally into 1-inch pieces. In a small bowl stir together orange peel, orange juice, soy sauce, honey, serrano pepper, and garlic. Set aside.
2. Working in a well-ventilated area, in a large skillet heat oil over medium-high heat. Add Brussels sprouts, mushrooms, and green onions. Cook and stir for 8 to 10 minutes or until sprouts are blackened in places and are nearly tender.
3. Pour orange juice mixture over sprout mixture; toss to coat. Cook and stir for 3 to 4 minutes more or until sprouts are tender.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:

To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.

Note: Recipe and picture from BH&G.

AUTHOR DEBBIE MACOMBER'S FIVE-MINUTE CRANBERRY WALNUT COBBLER

2 1/2 cups fresh or frozen cranberries

3/4 cup chopped walnuts
1/2 cup + 3/4 cup granulated sugar
2 large eggs
12 tbsp (1 1/2 sticks) unsalted butter, melted
1/4 tsp almond extract
1 cup all-purpose flour
Pinch of salt

Preheat oven to 350 degrees.
Combine the cranberries, walnuts and the 1/2 cup of sugar in a 9-inch pie pan; toss until coated.
In a medium bowl, whisk eggs, melted butter, remaining sugar and almond extract until blended. Fold in the flour and salt until combined. Pour the batter over the cranberry mixture.
Bake at 350 degrees for 40 minutes or until crust is golden brown and fruit is bubbly.
Cool on a wire rack.
To serve, dip into individual serving bowls and top with whipped cream, if desired.
Yield: 8 servings.

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POTATO SOUP MIX IN A JAR

THIS CAME ACROSS MY DESK 6 YEARS AGO FROM THE NOBLE PIG. WHAT A GREAT GIFT IDEA FOR TEACHERS, CO-WORKERS, THE ELDERLY, COLLEGE STUDENTS, ETC. THIS IS A GREAT MIX TO MAKE 1 CUP OF INSTANT SOUP AT A TIME.

POTATO SOUP MIX

Recipe from: Cathy Pollak | Serves: 1 quart jar

Ingredients

• 2 cups instant mashed potatoes
• 1-1/2 cups dry milk powder
• 1-1/2 Tablespoons chicken bouillon granules
• 2 teaspoons dried chopped onion
• 1 teaspoon dried parsley

• 1 teaspoon seasoning salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground turmeric

Directions

• Combine all ingredients in a large bowl and mix until a homogeneous mixture is achieved. Pour into a one quart jar.
• Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

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