BEEF AND RICE COCKTAIL MEATBALLS

1 1/2 lbs lean ground beef

1 cup quick cook brown rice
1 can (8-oz) crushed pineapple in its own juice
1/2 cup finely shredded carrot
1/4 cup chopped yellow onion
1 egg, slightly beaten
1 tsp ground ginger
8-oz French dressing
2 tbsp reduced sodium soy sauce

Preheat oven to 400 degrees.

In a medium mixing bowl, combine the ground beef, rice, pineapple, carrot, onion, egg, and ginger; form into 1-inch meatballs.  Place meatballs on ungreased baking sheets with sides.  Bake at 400 degrees 15 to 20 minutes until browned and cooked through.

While meatballs bake, mix the French dressing and soy sauce together, whisking to blend well.  Serve the meatballs with the sauce.

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SPICY MIXED NUTS

2 tbsp butter melted

1/2 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp garlic powder
1 can (12-oz) mixed nuts

Preheat oven to 375 degrees.

Pour nuts into a heat-proof mixing bowl.

Combine the butter, cumin, red pepper, and garlic powder until well blended; pour over the nuts while stirring to coat well.

Spread the nuts out over the bottom of a 9 x 13-inch baking pan and bake approximately 10 minutes.  Stir nuts after the first 4 to 5 minutes.

Remove pan from oven and place on a wire rack to cool.

Cooled nuts may be served or placed in a airtight container for storing or giving as gifts.

Yield: 2 1/2 cups

Notes: Nuts are a good snack for diabetics.

CHILI BARBECUE SAUCE

1/2 stick butter

1 cup diced onion
1 large garlic clove, minced
1 bottle (12-oz) chili sauce
2 tbsp fresh lime juice
1/4 cup honey
1/3 cup water
1/4 tsp black pepper
1 tsp grated lime peel

In a small saucepan, over medium heat, melt butter; add onion and garlic, sauté' until tender.  Stir in the chili sauce until blended.  Add the lime juice, honey, water, pepper and lime peel; bring to a boil.  Reduce heat to simmer and cook about 5 minutes.

May be kept refrigerated for up to a week.

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CHEESY HERBED CRACKER SPREAD

Note: This is best if made a little ahead of serving so it can be refrigerated at least an hour.

1/2 brick (8-oz size) cream cheese, softened

1/3 cup sour cream
2 cups shredded Colby/Monterey Jack cheese
2 tbsp fresh minced parsley
2 tbsp finely chopped green onion
1/2 tsp paprika
dash of hot pepper sauce

Beat the cream cheese and sour cream together with electric mixer until well blended.  Stir in the shredded cheese, parsley, green onion, paprika, and hot pepper sauce until well blended.  Spoon into a small crock or bowl, cover and refrigerate until serving time.

Serve with a plate of assorted whole-grain party crackers.  May also be used to stuff celery sticks.

Yield: 2 cups

This is a dreamstime photo used for reference only.

It is not this recipe.

QUICK & EASY BACON CORNBREAD DRESSING

1 box (6-oz) cornbread stuffing mix

1/2 cup chopped onion
4-5 slices bacon, diced
1 tbsp melted butter
1 2/3 cups water

Cook the bacon and onion together in a medium skillet until bacon is cooked and onion is tender; drain and place in a 2-quart saucepan.

Add the butter, water and the seasoning packet from the stuffing mix to the saucepan, stir to blend well and bring to a boil.

Reduce the heat, cover, and simmer for 5 minutes.

Remove from the heat and add the cornbread crumb mixture stirring just to moisten.  Cover and let stand 5 minutes.  Fluff up with a fork before serving.

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Yield: 4 servings.

COOKED COCOA ICING

Cooked icing may sound complicated but in reality it is very simple and quick and the taste is worth the little extra time!  This icing will remind you of fudge!

2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 tbsp corn syrup
1 tsp vanilla extract

In a medium saucepan, stir the sugar and cocoa together until blended.  Add the butter, milk, and corn syrup to the sugar mixture.  Bring to a boil over medium heat, stirring constantly.  Boil mixture 2 minutes.

Transfer hot icing into a medium-sized heat-resistant bowl and allow to cool for 5 minutes.  Add the vanilla extract.  Place the bowl into a large bowl of ice and beat about 5 minutes, or until of spreading consistency, using an electric mixer.

Use to frost cupcakes, using about a tablespoon per cupcake or frost a sheet cake or use as a filling and glaze on a layer cake.

CHEESY VEGETABLE BRUNCH BAKE

1/2 lb fresh sliced mushrooms

1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
1 small onion, chopped
8 slices whole-grain bread, torn into bite-size pieces
12 large eggs
1/3 cup fat-free sour cream
12-oz Velveeta-style cheese, sliced thin

Preheat oven to 350 degrees.

Spray a medium skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, bell peppers, and onion; cook, stirring, about 10 minutes or until the peppers are crisp tender.

Spray a 9 x 13-inch baking dish or pan with nonstick cooking spray; spread the bread pieces over the bottom and top with the vegetables.

Whisk the eggs and sour cream together and pour over the vegetables; top with the cheese.

Bake at 350 degrees for about 40 minutes or until heated through and center is set.

Yield: 12 servings

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PIZZA-STUFFED BELL PEPPERS

1 lb Italian sausage, casings removed
1 med onion, diced
2 cups cooked rice
1 1/2 cups pizza sauce
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
3 large bell peppers
6 slices mozzarella cheese

Preheat oven to 350 degrees.

Crumble sausage into a  large skillet over medium heat. Cook, stirring to break up, until browned. Transfer to a clean plate.

Add the onion to the skillet and cook, stirring often, until softened (about 5 to 6 minutes). Add the sausage back into the skillet with the onion. Add the rice, pizza sauce, Parmesan cheese, and Italian seasoning. Season with the salt and pepper.

Cut peppers in half, top to bottom; remove seeds and stems. Season with a little salt and pepper. Spoon the stuffing evenly into the six halves. Place peppers into a baking dish and add about 1/2-inch of water to the dish. Cover dish with foil.

Bake at 350 degrees for 30 to 40 minutes until the peppers are tender and sausage is cooked thoroughly.

Turn oven to broil. Remove the foil from the dish and top each pepper with a slice of the mozzarella cheese. Broil 2 to 3 minutes until lightly browned.

Yield: 6 servings
Per serving: 510 calories, 34 g fat (15 saturated, 0 trans fat), 90 mg cholesterol, 110 mg sodium, 26 g carbs, 3 g fiber, 5 g sugar, 24 g protein
Note: the carb to protein ratio makes this okay for diabetics

My version of a recipe I got from Kroger.

MAYO-PARMESAN CHICKEN BREASTS

1/4 cup grated Parmesan cheese

1/2 cup mayo
4 (1 lb total) skinless boneless chicken breast halves
4 tsp fine bread crumbs
1/2 tsp Italian seasoning*

Preheat oven to 425 degrees.
Lightly spray a baking sheet or pan with nonstick cooking spray.

Arrange the chicken breasts on the prepared baking pan.

Stir the Parmesan into the mayonnaise.  Spread the mayo mixture over the tops of the chicken breasts.

Combine the bread crumbs and seasoning; sprinkle over the chicken breasts.

Bake at 425 degrees for 20-25 minutes or until chicken is cooked through.

TAILGATING OR IN-FRONT-OF-THE-TV HAM AND TURKEY SUB

Whether you plan to tailgate at the game or watch the game from your easy chair at home, this sub sandwich will be a hit!

1 loaf (1 lb size) French or Italian Bread (whole-grain preferably!)
1/2 cup mayonnaise
1/2 lb deli thin-sliced honey ham
1/2 lb deli thin-sliced smoked turkey breast
6 to 8 slices cheddar or American cheese (your preference)
1 1/2 to 2 cups shredded lettuce
2 medium tomatoes, sliced thin
8 to 10 slices bacon, cooked and drained
1/2 red onion, sliced thin
banana peppers, sliced thin, optional

Split bread in half lengthwise without cutting all the way through; spread the mayonnaise over the bottom half of the bread.

Place layers atop the mayonnaise as follows; ham, turkey, cheese, lettuce, tomatoes, bacon, peppers-if using, and onion.

The file photo.

For tailgating, wrap sandwich tightly in plastic wrap until ready to serve.  Unwrap and cut into 8 to 10 equal pieces.  Otherwise, place sandwich on cutting board and cut into individual pieces.  Arrange on platter and carry to TV room!