CHEESE & ONION CORNBREAD

2 pkgs (6-oz each) buttermilk cornbread mix
1 cup shredded Mexican-blend cheese
1/4 cup finely chopped green onion, white and tops
1 tbsp butter
1 1/3 cups milk

Preheat oven to 450 degrees.

In a large bowl combine the cornbread mix, cheese, and green onions; set aside.

Melt butter in an 8-inch baking pan in the 450-degree oven for 3 to 4 minutes until lightly browned. Tilt the pan to completely coat the bottom.

Add the milk to the dry mixture and stir just until blended. Pour the batter into the hot buttery pan.

Bake at 450 degrees for 18 to 20 minutes until golden brown and starting to pull away from the sides of the pan.

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GUACAMOLE

 One of my former pastors gave me this recipe.

1/4 cup finely minced onion

3 ripe Haas avocados

1 1/2 tbsp fresh lime juice (or lemon juice)

1 large Plum or Roma tomato, deseeded and diced

1/4 cup chopped cilantro leaves

1/4 tsp cayenne pepper

1/2 tsp salt (or more to taste)

diced jalapeno pepper, optional

Add diced onion to a small bowl, cover with warm water then set aside. This 'deflames' the onions, making them less intense.

Cut avocados in half lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl. Add lime juicer then use a fork to gently mash until creamy but still chunky. Stir in the tomato, cilantro, onions, cayenne, salt and diced peppers, if using.

Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate.

NOTE: My daughter-in-law, of Mexican heritage, puts one of the avocado seeds in the guacamole to keep it from turning dark.

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WORTH A MILLION PIES

This pie needs to chill after being prepared. But it goes together very easily and quickly. This is a great "no-cook" pie!

1 can (14-oz) sweetened condensed milk
1 cup drained crushed pineapple
1 cup coconut
1 cup chopped pecans
1/4 cup lemon juice
1 large carton frozen whipped topping, thawed
2 9-inch pie shells that have been baked and cooled

In a large bowl combine the milk, crushed pineapple, coconut, chopped pecans, and lemon juice together. Gently stir in the whipped topping. Divide the mixture evenly between the two baked pie shells. Chill before serving.

 Photo: geniuskitchen

PENNE PASTA CASSEROLE

1 lb lean ground meat (beef or turkey)

1 large yellow onion, chopped
1 can (14 1/2-oz) diced tomatoes with Italian seasonings
1 can (6-oz) tomato paste
1/2 cup water
3 1/2 cups uncooked penne pasta
3 cups shredded mozzarella cheese, divided

Prepare the uncooked pasta according to the package directions.

Preheat oven to 350 degrees.

While pasta is cooking, brown the meat and onion in a large skillet until the meat is no longer pink; drain off any excess fat. Return meat and onion to skillet and stir in the tomatoes, tomato paste, and water. Season with salt and pepper to taste. Add some garlic powder, if desired. Cook just until heated through.

Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Combine the cooked and drained pasta with the meat mixture. Stir in 2 cups of the mozzarella cheese. Pour the mixture into the sprayed baking dish. Spread the remaining cup of cheese evenly over the top of the casserole.

Bake uncovered for 20 to 35 minutes or until bubbly and cheese is melted.

Yield: 6 to 8 servings

 File Photo from bigoven. Not this exact recipe.

QUICK AND EASY CHICKEN POT PIE

1 pkg (15-oz) refrigerated pie crust

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups chicken broth
2/3 cup milk
2 -3 cups shredded or chopped cooked chicken*
2 cups frozen mixed vegetables, thawed

Preheat oven to 425 degrees.

Line a deep-dish 9-inch pie pan with a sheet of the pie crust; set aside.

Melt the butter in a medium saucepan over medium heat.  Add the onion and cook a couple minutes until tender.  Add the flour, salt, and pepper; stir until well blended.  Gradually stir in the broth and milk, cooking while stirring until bubbly and thickened.

Add the chicken and mixed vegetables; mix well.  Remove the pan from the heat.  Spoon the mixture into the crust lined pie pan.  Top with the second crust, seal edges tightly and flute as desired.  Cut slits for steam escape in the top crust.

Bake for 30 to 40 minutes at 425 degrees until the crust is golden brown.  If edges start to get too brown, cover edge with foil strips.

Let stand 5 minutes before cutting to serve.
Yield: 6 servings

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*Turkey may be substituted.  This is a great way to use up leftover holiday turkey!

CRUMB-TOPPED BLUEBERRY MUFFINS

1 pkg (16-oz) pound cake mix

5 tbsp butter, room temperature

1/2 cup milk

2 large eggs

1 tsp grated lemon zest

1 1/4 cups blueberries

Preheat oven to 375-degrees.

Line 12 muffin cups with cupcake liners

In a small mixing bowl, combine 2/3 cup of the cake mix with 2 tablespoons of the butter. Using your hands, knead until crumbs form. Set aside.

In another bowl, combine remaining cake mix and the remaining 3 tablespoons butter, milk, eggs and lemon zest. Stir in 3/4 cups of the blueberries. Divide evenly among the 12 muffin cups. Top with the remaining1/2 cup of blueberries, then the crumb mixture.

Bake at 375-degrees around 20 minutes or until lightly browned and tests done in the center.

from First for women 4/22

 

APRICOT CHICKEN ROLL-UPS

Note: This recipe takes a little longer than most on this site and requires more dirty bowls, etc to be cleaned up. But it is a great easy recipe for company or just family dinners. The good part is while it takes a few minutes of prep time, you will have time to clean up and do other things for the 30 to 40 minutes the chicken bakes.

1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry breadcrumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves

Preheat oven to 350 degrees.
Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.

In a bowl combine the apricots, cranberries, honey, and ginger; set aside.

Stir together breadcrumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.

Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place 1/6 of the apricot mixture into the center of each chicken piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.

Yield: 6 servings.

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BAKED APPLE FRENCH TOAST

2 tbsp butter

2 apples, peeled, cored, cut into 1/2" thick wedges

1/4 cup maple syrup

1 cup half-and-half cream

2 eggs

1 tsp vanilla

12 slices cinnamon-raisin swirl bread

Heat oven to 375-degrees. Coat an 11" X 7" baking dish or pan with nonstick cooking spray.

In a 12" nonstick skillet, melt butter over medium-high heat. Add apple slices and cook, stirring, until tender and golden in color. This takes around 5 minutes. Add the syrup and cook until thickened and slightly caramelized, about 2 minutes. Remove from heat and reserve.

In a bowl, whisk together the cream, eggs, and vanilla. Dip bread in egg mixture. Place 6 slices of the bread, overlapping, in the prepared baking dish. Top with half the apple mixture, then the remaining 6 slices of dipped bread slices. Bake until set, about 20 minutes. Heat broiler and broil until lightly browned, about 2 minutes. Top with the remaining apple mixture.

Yield: 6 servings

QUICK CHEESE BISCUITS

1 cup all-purpose flour

1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp Cheddar cheese
2 tbsp butter
2/3 cup milk

Preheat oven to 450 degrees.

In a medium mixing bowl combine the flour, baking powder, and salt.  Stir in the cheese.  Cut the butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.  Using a fork, stir the milk into the flour mixture until a soft dough forms.  Caution:  Do not overmix the dough!

Drop the dough by heaping tablespoons, 1-inch apart, onto an ungreased baking sheet.  Bake at 450 degrees about 15 minutes or until the biscuits are firm to the touch.

Variation: To make biscuits for an Italian dinner, replace the Cheddar cheese with Parmesan cheese and add half a teaspoon of dried basil.

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PEAR PECAN PANCAKES

1 cup packaged pancake mix

1 tsp ground cinnamon
1 cup milk
1 egg
1 tbsp canola oil
1 medium pear, cored and chopped
3/4 cup uncooked oats
2 tbsp chopped toasted pecans
Chopped toasted pecans for garnish, if desired

In a large mixing bowl, stir together the pancake mix and cinnamon.

In a medium mixing bowl, combine the milk, egg, and oil; mix well. Add to the pancake/cinnamon mix in the large bowl. Stir with a wire whisk just until combined. Gently stir in the pear, oats, and pecans. Let stand a minute or two to thicken.

To cook the pancakes, get griddle or large skillet hot and lightly oil bottom. Pour pancake batter onto the griddle and cook until the edges started to bubble. Turn pancakes and cook until cooked through. Serve with warm maple syrup and garnish with chopped pecans, if desired.

 

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