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.

Feel free to LIKE AND SHARE !!

 

ORZO AND WILD RICE SALAD

1/2 cup wild rice

This is a tasty recipe but does need an hour to chill before serving.

1 cup orzo pasta

1/3 cup frozen whole kernel corn

1 cup chopped red bell pepper

1 small red onion, chopped

1/3 cup dried currants 

3/4 tsp salt

3/4 tsp black pepper

3 tbsp white balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1/2 tsp minced fresh garlic

1/4 cup canola oil

1/4 cup chopped fresh basil, plus leaves for garnish

Cook rice according to package directions until tender, about 40 minutes. Drain well, then spread on a large, rimmed baking sheet and chill until cool.

Meanwhile, bring a pot of lightly salted water to a boil. Cook pasta according to package directions, adding corn in the last 3 minutes of cooking. Drain and rinse with cold water to cool.

Transfer pasta mixture and rice to a large bowl. Stir in bell pepper, onion, currants, salt and black pepper.

To make the dressing: Whisk together vinegar, honey, mustard, and garlic in a bowl. Slowly whisk in oil until emulsified. Add the dressing to pasta mixture and toss to coat. Chill, covered, at least one hour but up to 4 days. Stir in chopped basil just before serving. Garnish with basil leaves.

Yield: 10 servings 

recipe and photo allrecipes

SANTA FE CASSEROLE

1 lb lean ground beef
1 pkg (1.25-oz) Taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 can (7-oz) diced green chiles
1 pkg (11-oz) corn or tortilla chips, your choice
2 cups grated Mexican-Blend cheese
1/2 cup sliced green onions, including tops

Preheat oven to 375 degrees.
Lightly grease a 13 x 9-inch baking dish.

In a medium skillet over medium-high heat, brown the ground beef, stirring to crumble; drain well.  Add the taco seasoning mix, stir until well blended.

In a small bowl combine the broth and flour until smooth; add to the beef mixture and bring to a boil.  Cook until slightly thickened. 

Stir the sour cream and chiles into the mixture blending well.

Place 1/2 of the chips in the prepared baking dish.  Top with half the beef mixture and half the cheese. Repeat layers with the remaining ingredients, ending with the green onions.

Bake casserole uncovered at 375 degrees for 20 minutes.  Allow to stand for 5 minutes before serving.

CHEESY CHICKEN CASSEROLE

This is a Kraft Foods recipe.

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
1 tablespoon olive oil or vegetable oil 
3 ounces mushrooms, sliced (about 1 cup) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 package (10 ounces) frozen peas, thawed 
1 cup instant white rice, prepared according to package directions (about 2 cups) 
1 cup shredded mozzarella cheese (about 4 ounces

• Preheat oven to 350°F.  Season the chicken, if desired.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned and cooked through, stirring often.  Remove the chicken to a 13x9x2-inch baking dish.
• Add the mushrooms to the skillet and cook until lightly browned, stirring often.  Add the mushrooms to the baking dish.
• Stir the celery soup, mushroom soup, peas and rice in the baking dish.  Sprinkle with the cheese.
• Bake for 20 minutes or until the mixture is hot and bubbling.
  
  
  
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