JOY FRESH VEGGIE PLATTER

I saw this on a Christmas page I belong to. I love it but don't see myself having the patience to do this. Saving this here to show my granddaughter. Maybe she will do it for me! I have the dish!

FRUIT SALAD WITH COLORFUL MARSHMALLOWS

2 red apples

2 firm bananas
1 small can mandarin oranges, drained
1 large can fruit cocktail, drained and juice saved.
12 maraschino cherries, cut in half
1 cup coarsely chopped pecans
2 cups miniature colored marshmallows (white mini marshmallows may be used)

Wash, core, and cut apples into bite-size pieces.  Stir into the reserved fruit cocktail juice.

Peel bananas and cut into bite-size slices.

Combine the apples that have been drained, bananas, and fruit cocktail.  Add the cherries, nuts, and marshmallows.  Stir gently to combine well.  Chill, if desired.

Yield: 2 quarts.

file photo for reference only

FRUIT AND VEGGIE CHICKEN STIR-FRY

1 tbsp olive or coconut oil

1 lb boneless skinless chicken thighs cut into bite-size chunks
2 cups fresh sugar snap peas, trimmed
1 large red bell pepper, cut into bite-size pieces
3 garlic cloves, minced
2 cups fresh pineapple chunks
1/4 cup Asian Toasted Sesame Dressing
1 tbsp lite soy sauce
2 green onions, cut diagonally into thin slices

Heat the oil in a wok or large skillet over medium-high heat.

Add the chicken, snap peas, bell pepper, and garlic; stir-fry 4 to 5 minutes or until the chicken is done.

Add the pineapple to the skillet and stir-fry another 2 minutes or until heated through.

Combine the dressing and soy sauce; stir into the pan.

Remove from the heat and stir in the onions.

photo of this recipe

 

STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut a half-inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

file photo for reference only - not this recipe

BLUEBERRY KETCHUP

This homemade fruit ketchup is amazing on meats, especially grilled meats.  And blueberries are so good for you, they are loaded with antioxidants. Surprise your family and friends with this special treat.

2 cups fresh blueberries (or frozen unsweetened, thawed)
1 garlic clove, minced
1 small shallot, minced
3 tbsp brown sugar
1/4 cup balsamic vinegar
1/4 tsp ground coriander
1/8 tsp ground ginger

Bring all the ingredients to a boil in a saucepan over medium heat.  Lower heat to simmer and cook, uncovered, about 30 minutes.  Season with salt and pepper, if desired.

file photo

CHICKEN AND BROCCOLI SALAD

This is a quick fix recipe but does need to be chilled a couple of hours before serving. Since I am posting this on Thanksgiving Day, you can use leftover turkey, if you want.

2 cups cubed cooked chicken breasts
1 cup mayonnaise
1/4 cup sugar
5 tbsp raspberry vinegar
1/2 lb bacon, cooked and crumbled
4 cups small broccoli florets
1/2 cup dry-roasted cashews
1/2 cup sunflower kernels
1/2 cup chopped red onion
1/2 cup golden raisins

In a small bowl whisk together the mayonnaise, sugar, and vinegar to make the dressing.  Whisk until well blended; set aside.

In a large bowl combine the chicken, bacon, broccoli, cashews, sunflower kernels, chopped onion, and raisins.  Add the dressing and stir until well coated.  Cover and chill a couple of hours to let the flavors blend.

Yield: 8 cups of salad

file photo for reference

QUICK AND EASY CHICKEN NOODLE CASSEROLE

 If you have leftover turkey after tomorrow, this recipe is a good one for you. Simply change the word turkey to chicken and make a tasty leftover meal.

QUICK AND EASY CHICKEN NOODLE CASSEROLE

1 can (10 3/4-oz) cream of mushroom soup
1/2 cup low-fat milk
1/4 tsp freshly ground black pepper
1/4 grated Parmesan cheese
1 cup frozen mixed vegetables or California blend
2 cups cubed or shredded cooked chicken
2 cups curly egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 1 1/2-quart casserole dish, stir together the mushroom soup, milk, pepper, Parmesan cheese, mixed vegetables, chicken, and noodles. Bake at 400 degrees for about 25 minutes until hot and bubbly. Remove from oven and sprinkle the shredded cheddar cheese over the top.

This is an old America's Top 40 recipe.

SKINNY BROCCOLI SALAD

I got this recipe from a Pampered Chef lady several years ago.  It is really good.

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Mix all ingredients, except dressing, together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.

 

EASY CORN CHOWDER

6 slices bacon, fried crisp and crumbled

1 cup chopped onion
1 green bell pepper, chopped
2 1/2 cups milk
2 cans (approx. 15 oz. ea) diced potatoes, drained
1 can (15 oz) creamed corn
1 can (15 oz) whole-kernel corn
1/2 tsp fresh ground black pepper
1/8 tsp red pepper
1/4 tsp salt
2 cups chicken broth

Saute the onion and bell pepper in the bacon drippings cooking until tender. Remove to a large saucepan or small stockpot, scraping the skillet to get all the flavor. Add the diced potatoes, creamed corn, whole-kernel corn and seasonings. Slowly stir in the milk until well blended. Add the chicken broth. Heat over low heat until thoroughly heated through but do not boil. Sprinkle crumbled bacon over the top.

file photo

HOMEMADE LOW-FAT CHOCOLATE SHAKE

2 cups low-fat chocolate ice cream

1 1/3 cups fat-free milk
1 container (3.75-oz) sugar-free refrigerated double chocolate pudding cup
2 tbsp sugar-free chocolate syrup

Combine all ingredients in blender and blend just until thick, smooth, and frothy.

Yummy!

Yield: 2 servings

Note: This shake tastes almost like famous restaurant shakes but has about half the calories of most

file photo

.

ICE CREAM VANILLA BUNDT CAKE

1 box French vanilla cake mix

1 pint Butter-Pecan Ice Cream, melted

Lightly grease and flour a Bundt pan; set aside.

Prepare the cake mix according to the package directions but substituting the melted ice cream for the water called for.  Bake according to the package directions for Bundt cake.

Remove cake from pan and cool completely on a wire rack.

To serve, slice and serve with a dollop of whipped cream.

file photo for reference only

KOSHER POTATO PANCAKES

2 large eggs

Kosher salt to taste
pepper to taste
1 lb medium-sized russet potatoes, peeled and cut in half lengthwise
2 medium yellow onions, quartered
1/2 cup matzo meal
4 tbsp olive oil

In a large bowl, using a wire whisk, whisk together the eggs, teaspoon salt, and 1/4 teaspoon pepper.

Using a large grating disk in food processor (the large size of a box grater) grate the potatoes and onion; add to the egg bowl; toss to combine.

Add the matzo meal to the mixture and mix to combine.

Heat half the oil in a large skillet over medium heat. Using 1/4 cup measure, drop mixture into the hot oil.  Mash gently with spatula to flatten into pancake shapes and cook until browned, about 4 to 6  minutes per side.  Transfer to plate and repeat with more mixture until all is used.  Add the additional oil as needed.

Serve pancakes with applesauce, if desired.

file photo for reference 

OPEN-FACED GROUND BEEF PHILLIES

1 lb lean ground beef (no fatter than 80/20!)

1 med-size green bell pepper, cut into 1/2-inch strips
1 med-size red bell pepper, cut into 1/2-inch strips
1 small onion, cut into thin wedges
1/2 cup low-sugar creamy Italian salad dressing
1 loaf (12-inches long) whole-grain French or Italian bread, halved lengthwise
4 slices thinly sliced Provolone cheese, quartered

In a medium to large skillet, crumble and cook the ground beef with the bell peppers and onion. Cook until the beef is completely browned, stirring occasionally; drain well.

Stir half of the salad dressing into the beef mixture. Spread other half of dressing on the cut sides of the bread.

Place both halves of the bread, cut sides up, on an ungreased cookie sheet; broil 4 to 6-inches from the heat for 3 to 5 minutes until lightly toasted. Remove from broiler.

Evenly divide the beef/peppers mixture between the two halves of bread and spread to cover. Top with the cheese pieces and return to the broiler for 2 to 3 minutes until cheese is melted.

Cut each half of the bread into 2 pieces to serve 4.

the file photo

FRUITY SOY MILK SMOOTHIE

1 medium banana, cut into chunks

1/4 cup frozen unsweetened blueberries
1/4 cup frozen unsweetened strawberries
3/4 cup vanilla soy milk
1/2 cup pomegranate juice
1/2 cup vanilla frozen yogurt

Combine all the above ingredients in blender container and blend until smooth.

file photo for 

reference only

LIME-CHILE CHICKEN BREASTS

4 boneless, skinless chicken breasts

1/4 cup lime juice
2 tbsp Thai red chili paste
1 tbsp olive oil
4 thin lime slices for garnish, optional

Combine the lime juice, chili paste, and olive oil; pour into a zip-top plastic bag.  Add chicken to bag and turn to coat the chicken; refrigerate to marinate for 30 minutes.

Remove chicken from the marinade and discard marinade.  Broil chicken for about 10 to 15 minutes until cooked through; turn once during cooking.

Garnish with thinly sliced lime wedges, if desired.

file photo

BROWN RICE ALMONDINE WITH APPLE

Use this recipe as a side dish to a lean protein item or as stuffing for poultry.

1/3 cup slivered almonds
2 tsp butter
2 medium-size tart apples, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
3 cups cooked brown rice (cooked according to package directions using chicken broth)

Melt the butter in a large skillet over medium-high heat until lightly browned.  Add the apples, onion, celery, poultry seasoning, thyme, and pepper; cook until crisp tender.  Stir in the rice and cook until mixture is
heated through. 

file photo

SPICY SALMON PATTIES

1 can (14 3/4-oz) flaked salmon

1 cup crushed Triscut Thin Crisps Chile Pepper Flavor
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil

Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork.  Stir in the egg, mixing well.

Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well.  Shape the mixture into 4 large or 6 small patties.

Heat the oil in a large nonstick skillet over medium heat.  Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.

Note: If you like more spice, add 1/4 teaspoon chili powder.

VEGETABLE SLAW

1/2 medium-size cabbage

1/4 medium-size cauliflower

1 medium zucchini

1 stalk celery

1 medium carrot

1/2 cup sour cream

1/3 cup bottled creamy cucumber salad dressing

1 tsp poppy seed

Dash of bottled hot pepper sauce

Reserve 4 nice cabbage leaves to line the bowl.

Cut the cabbage head into quarters and shred 2 of them. (Reserve remaining two for another use.)  Cut the cauliflower into small florets or slice if desired. Cut zucchini lengthwise in half then cut into slices, Thinly bias-slice the celery and shred the carrot.

In a bowl, combine the cabbage, cauliflower, zucchini, celery and carrot.  For dressing, in a small bowl stir together the sour cream, salad dressing, poppy seed and hot pepper sauce. Pour dressing over the vegetables and toss to coat. Cover and refrigerate for 2 to 6 hours. Serve in a acabbage leaf-lined bowl, if desired.

Yield: 8 servings.

file photo for reference - not this exact recipe

EASY APPLE TART

2 1/2 lbs Granny Smith apples, peeled & thinly sliced

2 tbsp lemon juice
1/4 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1 9-inch pie crust, unbaked
1 egg white
1 tbsp water

Preheat oven to 400 degrees.
In a large bowl combine the apples, lemon juice, and granulated sugar; set aside.

In mixer bowl, combine the brown sugar, flour, cinnamon, and butter; mix on low until crumbly; set aside.

Roll pie crust out to a 13-inch circle and transfer to a baking sheet - a solid pizza pan works great - okay for pastry to hang over the edge.

Mound the apples into the center of the pastry leaving a 2-inch border of dough all the way around.  Sprinkle the cinnamon mixture over the apples.  Fold the edges of the pastry up over apples, pleating as needed to snugly surround apples.  Pastry will not totally cover apples!  Gently press the pastry onto the apples to shape.  Combine the egg white and water; brush lightly over the crust.  Sprinkle very lightly with additional granulated sugar if desired.

Bake at 400 degrees about 30 minutes until the crust is lightly browned and the apples are tender to a fork.  Remove from oven and cool on baking sheet atop a wire rack.  Do not attempt to cut for 10 to 15 minutes.

Best served warm.

file photo for reference only

ORANGE-CHICKEN QUINOA

2 tsp canola oil

1 lb thin-sliced boneless skinless chicken, cut into strips
1 cup water
1/2 cup uncooked quinoa
1 tbsp cornstarch
1 cup fresh orange juice
1 tbsp reduced-sodium soy sauce
1 tbsp grated fresh ginger
1/2 cup sliced green onion
1 cup sliced carrots
6-oz snow peas, ends cut off
1/4 tsp red pepper flakes

Heat the canola oil in a large skillet or wok over medium-high heat. 

Add the chicken to the hot oil and cook, stirring, about 6 minutes until no longer pink.  Remove from the skillet and keep warm.

Meanwhile, put the water and quinoa in a medium saucepan and bring to a boil.  Reduce to simmer, cover, and simmer until all water is absorbed.  This will take about 12 to 15 minutes.

Whisk the cornstarch, orange juice, and soy sauce together; add to the skillet.  Bring back to a simmer, stirring often.  Add the ginger and onion; cook a couple of minutes while stirring.  Add the carrots and snow peas; simmer 3 to 4 minutes just until crisp tender.  Add the chicken back to the skillet and heat through.  Turn off heat and let stand about 3 to 5 minutes before serving.

To serve, place the quinoa on serving plate and top with the chicken mixture.  Sprinkle with the red pepper flakes.

Yield: 4 servings.
File photo

CHEESY BACON STUFFED MUSHROOMS

12 large (about 1 lb) fresh mushrooms, cleaned

1/2 pkg (8-oz size) cream cheese, softened
4 slices bacon, cooked, drained on paper towels & crumbled
1 garlic clove, minced
1/2 cup shredded sharp cheddar cheese
1 tbsp chopped parsley

Preheat oven to 350 degrees.
Set out a shallow baking dish large enough to hold mushrooms in a single layer.

Remove and discard mushroom stems (or save for another use if desired).

In a small bowl combine the cream cheese, bacon, garlic, cheese, and parsley; spoon into the mushroom caps.  Place mushrooms with the filled sides up into the shallow baking dish.

Bake at 350 degrees for 15-20 minutes until heated through and cheese is melting.

file photo for reference

BLACK BEAN & CHICKEN ENCHILADA LASAGNA

2 cans (10-oz each) enchilada sauce

12 (6-in) tortillas

2 cups coarsely shredded rotisserie chicken (leftover chicken or turkey works well, too)

1 small onion, chopped

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

3 cans (4-oz each) whole green chilies, drained and coarsely chopped

3 cups crumbled queso fresco or shredded Mexican cheese blend

2 medium ripe avocados

2 tbsp sour cream

2 tbsp lime juice

1/2 tsp salt

Chopped fresh tomatoes for garnish

Chopped fresh cilantro for garnish

Preheat oven to 350-degrees. Spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch baking dish. Top sauce with four tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chilies and 1 cup cheese. Repeat the layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chilies, enchilada sauce and cheese.

Bake, uncovered, 25-30 minutes or until bubbly and cheese is melted. Let stand 10 minutes before cutting to serve.

Meanwhile, quarter, peel and pit one avocado, place in a food processor. Add sour cream, lime juice and salt; process until smooth.

Peel, pit and cut remaining avocado into small cubes. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with the avocado sauce.

Yield: 8 servings

recipe and photo TOH 2015

NUTTY GREEN BEANS WITH LEMON

1/2 lb fresh green beans

salt to taste
boiling water
2 tsp olive or canola oil
1/4 cup chopped hazelnuts or almonds
1 1/4 tsp fresh lemon juice
1 1/4 tsp finely grated lemon zest

Place green beans in enough boiling salted water to cover; boil 5 to 10 minutes until tender.  Drain beans in a colander.

Place the oil in a skillet over medium heat.  Add the beans and nuts.  Cook a couple of minutes; stir in the lemon juice and zest.  Combine well.

file photo for reference only

CHEESY MASHED YUKON GOLD POTATOES

2 lb Yukon gold potatoes, cubed

1 tbsp butter
1/4 cup evaporated milk
2 oz pasteurized prepared cheese product, cubed
1/4 tsp garlic powder
1 green onion, sliced thin

In a large saucepan with the potatoes cover in water, potatoes to a boil; boil until tender, approximately 15 minutes.  Drain well and return to saucepan or a large mixing bowl.

Mash the potatoes with the butter until light and fluffy, gradually adding the milk alternately with the cheese.  Stir in the garlic powder, transfer to serving bowl and top with the green onion.

Yield: 6 to 8 servings.

This is the file photo.

FRIED CHICKEN COATING

1. This recipe is from a handwritten page I belong to. It is from a lady named Connie in Pennsylvania. She said this will make several batches and she sometimes adds garlic and/or onion powder. She also uses it on pork chops.

MOM'S CHICKEN TETRAZZINI

I got this recipe from Taste of Home, 2015. The lady who submitted it said it was her mom's way of using up leftover turkey (something many may want to do next month). She said her family enjoyed it year-round by using rotisserie chicken.

8-oz uncooked spaghetti

2 tsp + 3 tbsp butter, divided

8 strips bacon, chopped

2 cups sliced fresh mushrooms

1 small onion, chopped

1 small green pepper, chopped

1/3 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

3 cups chicken broth

3 cups coarsely shredded rotisserie chicken

2 cups frozen peas

1 jar (4 oz) diced pimientos, drained

1/2 cup grated Romano or Parmesan cheese

Preheat oven to 375-degrees. Cook spaghetti according to the package directions for al dente. Drain and transfer to a greased 13x9-inch baking dish. Add the 2 teaspoons of butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard drippings, reserving 1 tablespoon in the pan. Add mushrooms, onion and green pepper to drippings; cook, stirring over med-high heat until tender, 5-7 minutes. Remove from pan.

In the same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually whisk in the broth. Bring to a boil, stirring occasionally. Cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Yield: 6 servings

the file photo

DAISY BRAND'S CRANBERRY ORANGE MUFFINS

• 2 cups white whole wheat flour
• 1/4 cup ground flaxseed
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup Daisy Cottage Cheese
• 1/2 cup skim milk
• 1/3 cup sugar
• 1/4 cup canola oil
• 2 teaspoons grated orange peel
• 1 egg
• 3/4 cup coarsely chopped fresh or frozen cranberries
• 1/4 cup powdered sugar
• 2 teaspoons orange juice
• Preheat oven to 400 degrees. 
• Line 12 muffin cups with paper baking cups or spray with nonstick spray; set aside.
• In a large bowl, stir together the flour, flaxseed, baking powder and salt. 
• In a medium bowl, whisk together the cottage cheese, milk, sugar, oil, orange peel and egg. Stir the  wet mixture into the flour mixture just until the flour is moistened (the batter will be thick). Fold in the cranberries. Divide the dough evenly among the muffin cups. 
• Bake for 17 to 21 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and set on a wire rack to cool. 
• Glaze: in a small bowl, stir together the powdered sugar and orange juice until smooth. Drizzle the glaze over the warm muffins.
• Yield: 12 muffins

file photo

BEEFY WILD RICE SOUP

1/2 cup raw white rice

1 lb ground beef at least 85% lean
1 can (14-oz) low-fat chicken broth
1 can cream of chicken soup
2 cups milk
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1 pkt (.4-oz) dry Ranch salad dressing mix
2 chopped green onions, tops included

Cook the rice according to the package directions. You should have about 1 1/2 cups cooked rice.

In a soup pot or Dutch oven, brown the ground beef, drain, rinse with hot water, return to pan.  Stir in the cooked rice, broth, undiluted soup, milk, cheese, carrots, and Ranch dressing mix.  Combine well and bring to a simmer over low heat.  Stir approximately every 15 minutes.

To serve, ladle into soup bowls and sprinkle the green onions over the top.   Garnish with a fancy cut green onion, if desired.

Yield: Approximately 6 servings

the file photo

HEARTY BEEF RAVIOLI

1 pkg (25-oz) frozen beef ravioli

1/2 lb extra-lean ground beef

1 med green bell pepper, chopped

1 can (14.5-oz) no-salt-added diced tomatoes, undrained

1 can (8-oz) no-salt-added tomato sauce

2 tbsp taco seasoning

3/4 cups shredded reduced-fat cheddar cheese

1 can (2 1/4-oz) sliced ripe olives, drained

Cook ravioli according to package directions, drain.

Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink. As mixture cooks, break up beef into crumbles. Drain and stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered, 5 to 7 minutes or until slightly thickened. Serve with the ravioli. Top with the cheese and olives.

recipe idea and photo TOH 2015

WHITE QUESO

• 8-oz white American cheese
• 8-oz pepperjack cheese
• 1/2 cup sour cream
• 1 block (8-oz) cream cheese (low-fat not recommended)
• 1 can (10-oz) Rotel tomatoes with green chilies, drained
• up to 3/4 cup milk, if needed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder, optional

Combine white American cheese, pepperjack cheese, sour cream, crean cheese, and Rotel in a medium saucepan over low heat.  Cook over low heat, stirring often, until cheeses melt and mixture is smooth. Add milk, a little at a time, if needed. Stir in the spices.

file photo for reference only, not this exact photo

FAST PHILLY CHEESESTEAK PIZZA

1 tube (13.8 oz) refrigerated pizza crust

2 cups frozen pepper and onion stir-fry blend

2 tbsp Dijon-mayonnaise blend

1/2 lb thinly sliced deli roast beef cut into wide strips

1 1/2 cups shredded cheddar cheese

Preheat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll and press dough to fit the prepared pan. Pinch edge to form a rim. Bake 8-10 minutes or until edge is lightly browned.

Meanwhile, place a large nonstick skillet, coated with cooking spray, over medium-high heat. Add stir-fry blend and cook, stirring, 3-5 minutes or until heated through.

Spread mayonnaise blend over the crust and top with the roast beef and vegetables. Sprinkle with the cheese and bake 10-15 minutes or until cheese is melted.

 Yield: 6 slices

TOH 2015 recipe and photo

CINNAMON-GINGER SPICED COFFEE

3/4 cup ground coffee

zest from half an orange (careful not to get the bitter white)
1/2 tsp ground cinnamon
1 tbsp chopped candied ginger
6 cups cold water

Place the coffee in coffee filter in basket of coffee maker. Add the orange zest, cinnamon, and ginger. Pour the water into the maker as directed by manufacturer and brew as always.

file photo