THE EASIEST MINI CHEESECAKES

1 box (11-oz) cheesecake kit (I use JELL-O brand)

12 fresh strawberries, stems attached
1 square melted dark chocolate, if desired

Line 12 muffin cups with paper cupcake liners; set aside.

Prepare the crumb mixture from the cheesecake package according to the package directions; press into the bottom of each paper-lined muffin cup.

Prepare the filling mix from the package as directed.  Spoon filling evenly over the crumb crust.

Refrigerate mini cheesecakes for at least an hour up to several hours.

Wash the strawberries and pat dry with paper towels.  Place one berry atop each of the cakes before serving.  Drizzle with melted chocolate, if desired.

Optional toppings:  No fruit, just apply a chocolate drizzle; other fresh berries, well drained and paper towel dried mandarin orange segments - drizzle with chocolate, if desired.  Dip 1/2 of a large pecan or walnut half into chocolate and lay on top of cheesecake.  Place a spoonful of cherry or other pie filling on top of the cakes.  Let your imagination run wild!

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BACON AND EGGS BRUNCH

The Canadian bacon and the egg dish can bake at the same time allowing you time to do other things will this brunch is baking.

2 tbsp butter or margarine
12 eggs
1/2 cup sour cream
1/2 cup milk
1 tsp salt
2 tbsp sliced green onions
3/4 lb Canadian bacon, cut into 12 slices
1/4 cup maple syrup

Melt the butter in an 11 x 7-inch baking dish in a 325-degree oven.; tilt to coat the bottom and sides of the dish.

In a bowl, beat the eggs, sour cream, milk and salt together (I like to use a whisk); stir in the onions. Pour mixture into the prepared baking dish. Bake, uncovered, 30 minutes or until eggs are set.

Place the bacon in an 8-inch square pan or baking dish. Pour the syrup over the bacon. Cover and bake 15 minutes or until heated through.

Cut the egg dish into squares and arrange on a platter with the bacon.

Yield: 6 servings

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TEX-MEX LASAGNA #1

I got this recipe years ago from my electric co-op magazine. It was submitted by a lady in Fort Worth.

1 lb ground beef
1 medium onion
1 can Rotel tomatoes with chilies
1 can Bush's chili hot beans
2 lbs Velveeta Cheese, cubed

Brown ground beef and onion in a 13-inch frying pan. Add Rotel and beans and cook until warmed through.

Lightly spray a 9-by-13-inch baking dish with nonstick spray and line with six corn tortillas. Pour half the chili mixture over the tortillas. Add another layer of six tortillas and top with the remaining chili mixture. Top with cubed Velveeta.

Bake at 350 degrees for 30 minutes, or until cheese is bubbly and delicious.

Serves 6 to 8.

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SPICY HOT BEAN SALAD

1 can (15-oz) kidney beans, rinsed and drained

1 cup cherry tomatoes, halved
1 small green bell pepper, chopped
1/4 cup finely chopped scallion
1 jalapeno pepper, cored, seeded, chopped
1/2 cup shredded Monterey Jack cheese
1 tbsp vegetable broth
1 tbsp tomato paste
1 tsp white wine vinegar
2 tsp olive or canola oil
dash of salt, optional
freshly ground black pepper to suit taste
1/4 tsp ground cumin
1/8 tsp chipotle chile powder*

In a large bowl combine the beans, tomatoes, bell pepper, scallion, halapeno pepper, and the cheese; toss gently to mix together well.

To make the dressing:
In a small bowl or cup, combine the broth, tomato paste, vinegar, oil, salt, pepper, cumin, and chili
powder.  Stir to blend well; pour over the salad in the large bowl.  Toss well and set aside around 5 minutes
before serving.

Yield: 4 cups
*Chipotle chile powder is quite hot so use sparingly if you cannot take the heat.

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TACO SLOPPYJOES

1 lb lean ground beef

1 medium onion, chopped
1 large or 2 small garlic cloves, minced
1 can (14.5-oz) tomatoes
2 tbsp catsup
2 tsp taco seasoning mix
1/2 tsp salt
1 1/2 tsp Dijon mustard
4 to 6 hamburger buns
1 cup shredded Mexican Blend Cheese
shredded lettuce for garnish
diced tomatoes for garnish
black olives for garnish
taco sauce, if desired

In a large skillet saute the ground beef, onion, and garlic together until the beef is browned and crumbled.  Drain off excess fat.

Add the tomatoes, catsup, taco seasoning, salt, and Dijon mustard.  Simmer, uncovered, for 10 minutes or until mixture is dry.  Spoon the mixture onto the buns and top with the lettuce, cheese, tomatoes, olive, and taco sauce if desired.

 

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TEXAS HEARTY COWBOY BEEF AND SAUSAGE STEW

1 pound ground beef

1 pound smoked sausage, sliced

1 medium onion, chopped

2 cans (15 ounces each) ranch-style beans

1 can (15 ounces) whole kernel corn, undrained

1 can (14.5 ounces) diced tomatoes, undrained

2 cans (10 ounces each) diced tomatoes with green chilies, undrained

2 medium potatoes, diced

1 1/2 cups water

Salt and pepper to taste

Directions:

In a large pot over medium heat, cook the ground beef until browned. Drain excess grease.

Add the smoked sausage and onion to the pot, cooking until the onion is tender.

Stir in the ranch-style beans, corn, diced tomatoes, and tomatoes with green chilies. Mix well.

Add the diced potatoes and water to the pot. Stir to combine.

Bring the stew to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the potatoes are tender.

Season with salt and pepper to taste. Serve hot.

Servings: 6 servings

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QUICK AND EASY SOUR CREAM FRUIT SALAD

2 cans fruit cocktail, drained

4 bananas, sliced
4 apples, diced
4-oz shredded coconut
1 tbsp lemon juice
1 cup sour cream

In a large bowl, combine the chopped apples and sliced bananas. Add the lemon juice and toss together well. Add the remaining ingredients and gently toss well to coat. Cover and refrigerate until serving time.

 

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HOMEMADE CHEDDAR CRACKERS

I have included this recipe in my quick fix recipes because it requires very little time.  It does, however, require chilling time after mixing and before baking.

1/2 cup butter, softened
2 cups shredded Cheddar cheese, room temperature
1/2 tsp salt
cayenne pepper to suit your taste
1 tsp oregano
1/2 envelope dry onion soup mix
1 cup all-purpose flour

Preheat oven to 375 degrees.

Combine the butter and cheese in a bowl; mix well.  Add the salt, cayenne pepper, oregano, dry onion mix, and flour; mix together well.  Shape the mixture into 2 equal rolls approximately 1-inch in diameter and wrap in aluminum foil.  Chill until firm enough to slice.

Slice the rolls into 1/4-inch (24 slices per roll) slices.  Place slices on an ungreased nonstick baking sheet.  Bake for 12 minutes or until light brown.  Cool on a wire rack.

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VARIGATED POTATO LATKES

1 large russet potato, peeled, grated or shredded

1 medium zucchini, grated
1 medium carrot, peeled and grated
1/2 small onion, grated
2 eggs, lightly beaten
1/3 cup panko breadcrumbs
1 tbsp green onion, including tops, sliced thin
1/2 tsp salt
1/2 tsp freshly ground black pepper
canola oil for frying

Roll the grated vegetables in two kitchen towels stacked together to absorb any moisture.  Squeeze out as much moisture as possible.

In a large mixing bowl, combine the vegetable mixture with the eggs, breadcrumbs, green onion, salt, and pepper.  Using your hands, mix until very well combined.

In a large and deep-frying pan, pour the oil 1/4-inch deep and heat over medium heat until hot.  Use your hands to form mixture into golf ball sized balls.  Using a large, slotted spoon, drop balls into the hot oil a few at a time.  Smash each ball into about a 4-inch circle, spaced far enough apart for the oil to flow between them.  Cook, turning only once, until golden brown on each side.  This should take about a total of 5 minutes per latke.  Drain latkes on paper towels.  Repeat until all are done. 

Yield: about 12 latkes.
Serve with applesauce or sour cream, if desired.  Personally, I like mine with spicy brown mustard.

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EASY CHICKEN CASSEROLE

1 can (10 3/4-oz) low-fat condensed cream of chicken soup

1/2 cup low-fat milk
dash of freshly ground black pepper
3 cups chopped or shredded cooked chicken (or turkey)
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
1 can (4-oz) mushroom stems and pieces, undrained
3 cups corn flake-type cereal, crushed down to half that amount
2 tbsp butter, melted
1/4 tsp ground thyme

Preheat oven to 350 degrees.
Spray a 2-quart oblong baking dish with nonstick cooking spray; set aside.

In a large bowl combine the soup, milk, and pepper until the milk and soup are blended.  (I like to stir with a whisk.)  Stir in the chicken, vegetables, and mushrooms.  Pour the mixture into the prepared baking dish. 

In a separate bowl, combine the cereal, butter, and thyme.  Sprinkle over the top of the chicken mixture.  Place in the 350-degree oven and bake 35 to 40 minutes or until brown and bubbly.

Yield: 6 servings

This recipe is okay for most diabetics (1 serving) as it has 23 grams of carbs to 26 grams of protein per serving.

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