ROQUEFORT CHEESE BALLS

This is another of the very old recipes from my late mother's collection.  I found this on a very old newspaper clipping.

1/4 cup crumbled Roquefort cheese
1 tbs. salad dressing
1 3-oz. pkg. cream cheese, softened
paprika

Combine the Roquefort cheese, salad dressing, and cream cheese until well combined.  Shape the mixture into 24 appetizer-size balls and roll in the paprika.  Refrigerate until serving time.

To serve, remove from refrigerator and insert a thin pretzel stick into each cheese ball.

The following is a file photo for reference.

 

 

APPLE AND CARROT SIDE DISH

1 1/2 cups (about 6 medium) diced carrots

2 cups water
1 tbsp butter
1/4 cup packed brown sugar
1 tbsp lemon juice
1/8 tsp ground cinnamon
1 cup diced peeled Granny Smith apple
1 tbsp cornstarch
2 tbsp cold water

In a medium saucepan, cook the diced carrots in the water until crisp tender; drain. Add the butter, brown sugar, lemon juice, and cinnamon; mix well. Stir in the apple; cover and simmer 10 minutes, stirring occasionally. Stir the cornstarch into the cold water until smooth and then stir into the carrot-apple mixture. Bring to a boil, cook while stirring for 1 minute or until thickened. Simmer, uncovered, for 2 minutes or until glazed while stirring constantly.

Yield: 4 servings

 

 Note: I've had this recipe and photo for many years. I think I got them from TOH.

EASY APPLE WALNUT CRISP

6 cups sliced apples

2/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup butter
1/4 cup chopped walnuts

Arrange the apples in a 9-inch square baking pan that has been sprayed with nonstick cooking spray.

In a bowl mix together the flour, brown sugar, cinnamon, and nutmeg; cut in the butter until mixture is crumbly. Stir in the chopped walnuts and sprinkle the mixture evenly over the apples.

Bake at 375 degrees for 20 to 30 minutes or until the apples are tender and the topping is crisp.

Yield: 9 servings

 Note: File Photo

MAKE-AHEAD MASHED POTATO CASSEROLE

 This casserole is not actually a quick recipe because of the baking time. However, it is an easy potato dish and who doesn't love a make ahead dish?

2 1/2 lb peeled and quartered potatoes

1/2 cup mayo-type salad dressing
8-oz cream cheese, softened
1 tsp onion powder
1/4 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
Paprika for garnish

Place the potatoes into a large saucepan and cover with water and bring to a boil.  Reduce the heat to medium and cook approximately a hour half or until softened.  Drain potatoes well.

Transfer the potatoes to a large mixing bowl and mash with electric mixer.  As the potatoes are mashed, gradually add the salad dressing, cream cheese, onion powder, and garlic powder.  Stir in the salt and pepper and mix until light and fluffy.

Lightly spray a 1 1/2 to 2-quart freezer-proof casserole dish with nonstick cooking spray.  Transfer the mashed potatoes to the dish.  Sprinkle the paprika over the top.  Cover tightly and freeze.

To serve, remove casserole from freezer and allow to thaw.  Bake thawed casserole at 350 degrees for approximately 1 hour or until heated through.

Garnish with a sprig of fresh herbs, if desired.

Yield: 10-12 servings

NOTE: To bake this casserole immediately after making (and not freezing), bake at 350 degrees for 40-45 minutes until heated through.

PUMPKIN PIE SPICED SWEET POTATOES

This recipe will take an hour or a little more but over half that time is in the oven.

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1-inch-thick slices
• 6 Tablespoons Land O'Lakes® Pumpkin Spice Butter
• 1/2 teaspoon Kosher salt
• 1/4 cup apple juice
• 1/4 cup maple syrup
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 425°F and coat a baking sheet with oil or cooking spray.
2. Place the sweet potatoes in a large bowl.
3. Gently melt the butter in a small bowl in the microwave or in a small pan on the stove over low heat. It melts fast, so watch closely.
4. Pour the butter over the sweet potatoes, sprinkle with salt, and toss till they are evenly coated. Place potatoes in a single layer on a baking sheet.
5. Bake at 425°F for 20 minutes. Flip and bake for another 20 minutes.
6. In a small bowl, stir together the apple juice, maple syrup, and pecans. Pour over the potatoes and return to the over for another 5-10 minutes, until the potatoes are tender and caramelized.

Recipe Notes

Inspired by and adapted from Melting Sweet Potatoes recipes from Foodie with Family, Dessert for Two, and Sarcastic Cooking.

 

This file photo is a lovely way to serve these potatoes.

SLOPPY JOE SQUARES

1 lb lean ground beef

1 can (15.5 oz) sloppy joe sauce
2 cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls
2 cups shredded Cheddar cheese (8 oz)
1 tablespoon sesame seed

Heat oven to 350°F.

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in sauce. Heat to boiling, stirring occasionally.

Unroll 1 can of the dough, place in ungreased 13 x 9-inch (3-quart) glass baking dish. Press in bottom and 1/2-inch up sides of dish.

Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese.Sprinkle with sesame seed.

Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.

Yield: 8 servings

Note: File Photo

TORTELLINI WITH BROCCOLI

1/2 cup water

1 jar (26-oz) your favorite pasta sauce

1 Tbsp Italian seasoning

1 pkg (9-oz) frozen spinach and cheese tortellini

1 pkg (16-oz) frozen broccoli florets

Place the water, pasta sauce and seasoning in a large saucepan and bring to a simmer. Add the tortellini and broccoli then cook, covered, while stirring occasionally for 10-12 minutes until pasta is cooked.

photo from Relisih

ONION & MUSHROOM GRILLED CHEESE SANDWICH

1 medium to large onion, thinly sliced

2 tbsp butter
1 cup sliced mushrooms
dash of salt
1 tsp berry-balsmic vinegar
4 slices medium thick sliced cheese of your choice
8 slices sourdough bread
1 tsp melted butter

In a skillet, melt the 2 tbsp butter and add onion. Saute the onion for about 10 minutes until onion is soft and golden brown. Stir in the mushrooms and cook for a couple of minutes more. Remove from heat. Sprinkle with a dash of salt and add vinegar. Place cheese on 4 slices of the sourdough bread. Top the cheese with the onion and mushroom mixture. Top with remaining sourdough bread slices. Brush bread with the melted butter and cook over medium heat in a skillet or griddle 2 to 3 minutes per side to melt cheese.

Note: File Photo

QUICK AND EASY CINNAMON-PECAN BISCUITS

1 tbsp butter, melted in a round cake pan
1 tsp ground cinnamon
1/3 cup sugar
1/4 cup chopped pecans
1 can refrigerated biscuits

Combine the cinnamon and sugar; sprinkle over the melted butter in the pan.  Sprinkle the pecans over the sugar mixture and arrange the biscuits overall.

Bake according to the package directions on the biscuits.  Remove from oven and invert onto a plate.  Leave the pan in place for 2 to 3 minutes then gently remove.  If any of the cinnamon/nut mixture remains in the pan, remove and place on biscuits.

file photo not this exact recipe

RICE KRISPIES WONDER FUDGE

1/4 cup butter

1 tsp vanilla
1 pkg (6-oz) chocolate chips
1/4 cup corn syrup
1 1/2 cups powdered sugar
2 cups crispy rice cereal

Butter an 8-inch square baking pan or dish; set aside.

In a heavy saucepan over low heat, cook the butter, chocolate chips, and corn syrup together, stirring constantly until smooth. Remove mixture from the heat and stir in the vanilla. Add the powdered sugar and cereal stirring until evenly coated. Press the mixture into the prepared pan. Refrigerate until firm. Cut into small squares.

Note: File Photo