GRILLED BLACK BEAN-TURKEY BURGERS

1 lb ground turkey

1 can (15-oz) black beans, drained, rinsed and lightly mashed

3/4 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1 egg, lightly beaten

1 pkg (1-oz) dry onion soup mix

8 hamburger buns, toasted

Desired toppers

Preheat outdoor grill to medium-high heat.

Gently stir together turkey, beans, cheese, breadcrumbs, egg and soup mix in a large bowl. Shape mixture into 8 patties.

Oil grill grates. Cook patties, turning halfway through cooking, 8 to 10 minutes or until an instant-read thermometer inserted into centers, reads 165-degrees. Serve on the hamburger buns with your choice of toppings.

photo JoyBauer.com

TINY CHOCOLATE CREAM TARTS

10 to 12 (3-inch size) prepared tart crusts

1 can (14-oz) sweetened condensed milk
2 tbsps orange-flavored liqueur or orange juice
2 tbsp cold water
1 pkg (4-serving size) instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup whipping cream, whipped

In a large mixer bowl, beat the milk, liqueur or juice, and cold water until blended; add pudding mix and cocoa powder.  Beat mixture until smooth.  Fold in the whipped cream.

Spoon equal portions of the pudding into the tart crusts.

Chill until set.

Garnish with fresh fruit, nuts, or whipped cream if desired.

Leftovers should be refrigerated.

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TROPICAL CRUNCH SNACK MIX

Perfect for munching or for gift-giving.

1 can (12-oz) honey-roasted peanuts
1 can (10-oz) salted cashews
10-oz dried banana chips
8-oz dried pineapple pieces
6-oz coconut chips

Combine all the ingredients together in a large bowl, stirring to mix well.  Serve immediately or store in an air-tight container.  To give as gifts, put mix in cellophane bags and tie with curly ribbon.

Yield: 11 cups mix 

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KIWI-MELON COOLERS

Since some of us are flirting with summer, we will soon be looking for cool, refreshing drinks. Here is one you might want to try.

1 1/4 cups light apple juice, chilled

2 cups chopped honeydew melon, frozen

1 kiwifruit, peeled, chopped, and frozen

Honeydew and Kiwi wedges optional, to garnish

In a blender, combine apple juice, honeydew and kiwi. Cover and blend until smooth.

Pour into two glasses and garnish with the fruit wedges, if desired.

 

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PAULA DEEN'S QUICK AND EASY CHICKEN POT PIE

2 (10 3/4-ounce) cans cream of chicken soup

1 cup sour cream
1/2 cup milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-pound) package frozen mixed vegetables, thawed
3 cups chopped cooked chicken
1 1/2 cups Bisquick baking mix
1/2 cup grated sharp Cheddar cheese
1/2 cup milk

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.

In a large bowl, combine soup, and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.

In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

recipe and photo from an old Cooking with Paula

Deen Magazine.

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CHICKEN PESTO PIZZA

1 12-inch prepared pizza crust

1 tsp olive oil

1/2 cup purchased basil pesto

1 1/2 cups shredded rotisserie chicken

1 jar (6-oz) quartered artichoke hearts, drained

1 cup cherry tomatoes, halved 

1 cup shredded Tontina cheese

Fresh basil leaves for garnish, optional

Preheat oven to 425-degrees. Lightly grease a 12-inch pizza pan.

Place prepared pizza crust on pizza pan and brush with the olive oil. Spread pesto in an even layer over the crust leaving about a 1-inch border. Top evenly with chicken, artichoke hearts and tomatoes. Sprinkle with cheese. Bake until cheese is melted and crust is golden brown, about 10 minutes. Sprinkle with the basil leaves, if using.

Cut into 8 slices to serve.

file photo for reference only

RANCH OYSTER CRACKERS

3/4 cup salad oil

1 envelope ranch salad dressing mix
1/2 tsp dried dill
1/4 tsp lemon pepper
1/4 tsp garlic powder
1 pkg (12-16 oz) oyster crackers

Whisk together the first 5 ingredients.  Pour over the crackers, stirring to coat well.  Place on baking sheets and bake at 275 degrees for 15-20 minutes.  Store in airtight container.

Recipe from my late cousin Jeannie who has always served the best food at parties.

EASY BEEF STROGANOFF

1 lb boneless round steak, 3/4-inch thick

2 tbsp butter, divided
1/2 cup chopped onion
1 can condensed cream of mushroom soup
1/2 tsp paprika
1/2 cup sour cream
Hot cooked noodles for serving
Chopped fresh parsley for garnish
Additional paprika for garnish

Slice the beef across the grain into thin strips.

In a large skillet, over medium-high heat, melt the butter and cook the beef and onion until beef is no longer pink and onion is tender.

Stir the soup and paprika into the beef mixture; heat through while occasionally stirring.  Remove from heat.

Stir in the sour cream.

Serve the stroganoff over the hot noodles.

Garnish by sprinkling with the chopped parsley and a little paprika.

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CHEESY SAUSAGE AND TORTELLINI SKILLET WITH SPINACH

1 pkg (13-14 oz) smoked sausage, cut into 1/4-inch thick slices

1 medium red bell pepper, sliced

1 medium onion, chopped (around 1 cup)

3 medium (1 tbsp) cloves garlic, minced

1 pkg (5-oz) baby spinach

1 pkg (12-oz) refrigerated cheese tortellini, cooked according to pkg directions

1 jar (24-oz) less-sodium marinara sauce

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tbsp chopped fresh oregano, plus more for garnish

Crushed red pepper for garnish

Preheat oven to 375-degrees. Heat a very large oven-safe skillet over medium-high heat. Cook sausage, stirring occasionally, until browned, about 5 minutes. Add the bell pepper, onion, and garlic. Reduce heat to medium. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add spinach, cook, stirring frequently, until wilted, about 2 minutes.

Stir in the cooked tortellini, marinara sauce, 1 cup mozzarella, 1/4 cup Parmesan and the oregano. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.

Transfer skillet to oven and bake until cheese is melted and bubbly, 15 to 20 minutes. Garnish with crushed red pepper and oregano.

Yield: 8 servings

file photo for reference

Pizza Spaghetti Casserole

My cousin shared this on facebook.  Since the person who originally posted it said, "Feel free to share," I am doing exactly that!

1 lb. Ground meat (I like turkey) 
1 box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano 
½ teaspoon garlic powder
½ Cup Milk 
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 can diced Italian style tomatoes 
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...

Directions: 

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

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