SURPRISE MEATBALLS AND SPAGHETTI

1 lb extra-lean ground beef

1 pkg (10-oz) frozen chopped spinach, thawed and very well drained
1/3 cup seasoned dry bread crumbs
2 garlic cloves, minced
1 egg
1 cup low-fat shredded Italian cheese blend
3 tbsp grated Parmesan cheese, divided
1/2 lb whole-wheat spaghetti, uncooked, broken in half
24-oz spaghetti sauce (read labels for low sugar content)

Preheat oven to 375 degrees.

In a mixing bowl, mix together the beef, spinach, bread crumbs, garlic, egg, 3/4 cup of the shredded cheese, and 2 tablespoons of the Parmesan cheese.  Shape mixture into 18 meatballs using approximately 2 tablespoons for each meatball.

Place meatballs on a large baking pan that has been lightly sprayed with nonstick cooking spray and bake at 375 degrees for 15 minutes or until done through.

Meanwhile, cook the spaghetti as directed on the package and heat the sauce in a saucepan.

Drain the spaghetti and place on a serving platter.  Stir the meatballs into the sauce and spoon over the spaghetti. Sprinkle the remaining cheeses over all.

file photo

SUE DODGE'S BRITZEL BARS

As many of you may know, I am a big Southern Gospel Music fan and Sue Dodge is one of my favorites.  Here is one of her favorite recipes she shared with the public some years ago.  She said these taste like a chocolate toffee bar - yum!  This recipe goes together in a matter of minutes but does need to chill for a few hours before ready to serve.

1 tube package saltine crackers
1 cup butter (do not use a substitute)
1 cup granulated sugar
1 pkg (12-oz) milk chocolate chips
spray-on cooking oil

Preheat oven to 350 degrees.

Line a cookie sheet that has sides with aluminum foil.  Lightly spray the foil with the cooking spray. Arrange the saltines in a single layer over the foil.

In a medium saucepan, combine the butter and sugar and cook to a boil.  As soon as it reaches a bubbling boil, remove from the heat and gently pour over the crackers.

Bake for 10 minutes or until golden brown at 350 degrees.

Remove from oven and rearrange any crackers that may have moved around.  Immediately scatter the chocolate chips evenly over the top.  Spread the melting chips with a knife so they cover the crackers.

Refrigerate for a few hours then break into pieces before serving.

file photo

RED RASPBERRY MUFFINS

Before beginning set oven to 350 degrees and be sure oven rack is in the center of the oven.
Grease only the bottoms of a 12-cup muffin pan or line cups with paper liners; set aside.

Batter:
3/4 cup butter
1 cup granulated sugar
2 large eggs, beaten with a fork
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup all-purpose flour
3/4 cup white whole-wheat flour
1/2 cup milk
1/2 cup seedless raspberry jam
1 cup fresh raspberries (may substitute frozen)

Place butter in a glass measuring cup and microwave to melt; set on counter to cool to room temperature.

Place sugar in a large mixing bowl and mix in the beaten eggs. Add the baking powder, cinnamon, and salt; mix thoroughly.

When butter has cooled enough not to cook the eggs, stir into the mixture.

Mix in one cup of the flour then the milk, mixing in. Mix in the remaining flours and mix until incorporated. Stir in the jam. Give mixture a good stir to be sure everything is combined. Gently stir in the raspberries.

Fill muffin cups 3/4 full with the batter. If you have batter remaining, grease the bottom of a mini-loaf pan and put batter there to make a tea-loaf.

Mix the following crumb topping. Crumble the topping over the muffins and bake at 375 degrees for 25 to 30 minutes or until muffins test done with a wooden pick is inserted in the center.

CRUMB TOPPING:
1/2 granulated sugar
1/2 tsp ground cinnamon
1/3 cup white whole-wheat flour
1/4 cup butter, softened

In a small bowl, combine the sugar, cinnamon, and flour. Add softened butter and cut into the sugar mixture  until crumbly.

Set muffin pan on a wire rack to cool some before removing the muffins.

These muffins are delicious served warm but you can intensify the raspberry flavor by storing in an airtight container overnight.

file photo for reference only

CRUNCHY TOPPED SPINACH CASSEROLE

1 tbsp butter

1/2 medium-sized onion, diced
1 large garlic clove, minced
2 pkgs (10-oz each) frozen chopped spinach, thawed
2-oz cream cheese, softened
1 tbsp flour
1 large egg
1/4 tsp salt
couple grinds of freshly ground black pepper
1/2 cup milk
1/2 pkg (8-oz size)  shredded Cheddar cheese
1/2 cup fine dry breadcrumbs
1 1/2 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly spray an 11x 7-inch baking dish with canola oil cooking spray; set aside.

Melt the tablespoon of butter in a large nonstick skillet over medium heat; add onion and garlic.  Saute the onion and garlic 6 to 8 minutes or until tender.

Drain the spinach well in a colander.  Press or squeeze any remaining water out of the spinach.

In a large mixing bowl, blend the cream cheese and flour together until smooth..  Whisk in the egg, salt, and pepper.  Slowly whisk in the milk until blended well.  Add the spinach, onion/garlic mixture, and the cheese; stir to combine.  Spoon into the prepared baking dish.

Combine the breadcrumbs and the melted butter in a small bowl tossing well to coat crumbs. Sprinkle over the casserole.

Bake uncovered for 30 to 35 minutes at 350 degrees.

Yield: 8 to 10 servings.

CREAM CHEESE ICING FOR COOKIES

4-oz reduced-fat cream cheese, softened

1 tsp vanilla extract
1/2 tsp butter flavoring
3 to 3 1/2 cups powdered sugar
food coloring as desired

In a large mixing bowl beat the cream cheese, vanilla, and butter flavoring with electric mixer on medium speed until the mixture is very smooth.  Gradually beat in the powdered sugar to make icing of a spreading or piping consistency.  If desired, stir in food colorings.

Variations: Chocolate - Beat in 2 tablespoons of unsweetened cocoa powder in the first step.

Mint: Substitute a 1/2 tsp of mint extract for the butter flavoring.

Yield: About 1 1/4 cups icing or enough for approximately 5 dozen cookies.

Allow icing to dry before stacking or storing cookies.

file photo for reference only

BAKED ASIAN CHICKEN THIGHS

As those who follow my blogs know, I do not ever under any circumstances eat chicken. However, many of you love chicken and request chicken recipes. This is a Kraft Foods recipe I received and thought I would share it with you.

1/3

cup  KRAFT Asian Toasted Sesame Dressing

2

Tbsp.  PLANTERS Creamy Peanut Butter

2

Tbsp.  lite soy sauce

1/2

tsp.  crushed red pepper

6

 bone-in skinless chicken thighs (2 lb.)

1/2

lb.  baby bok choy, cut crosswise in half

1

 yellow onion, sliced

1

 red pepper, cut into strips

1

Tbsp.  minced gingerroot

3

cups   hot cooked long-grain brown rice

1

 green onion, sliced

3

Tbsp.  chopped PLANTERS Dry Roasted Peanuts

HEAT oven to 350°F.

COMBINE first 4 ingredients; reserve for later use. Cook chicken in large ovenproof skillet sprayed with cooking spray on medium heat 5 min. or until evenly browned, turning after 3 min. Remove chicken from skillet; cover to keep warm.

ADD bok choy, yellow onions and peppers to skillet; cook on medium-high heat 3 min., stirring frequently. Stir in ginger; cook 30 sec. Return chicken to skillet. Add reserved dressing mixture; cover.

BAKE 25 min. or until chicken is done (165ºF). Serve over rice, topped with green onions and nuts.

EASY CANDIED YAMS

4 cans (29-oz each) cut yams, well drained

1 cup firmly packed brown sugar*
1/2 stick butter, melted
1 tbsp vanilla extract
1 1/4 tsp ground cinnamon
12 large marshmallows, if desired

Preheat oven to 425 degrees.
Lightly spray a 9 x 13-inch baking dish or pan with nonstick cooking spray.

Arrange the well drained yams in the bottom of the prepared dish or pan.  Sprinkle the brown sugar evenly over the yams.

Combine the melted butter, vanilla extract and the cinnamon; drizzle over all.

Bake the uncovered yams for 20 minutes at 425 degrees.  Sprinkle the marshmallows over the yams and bake another 5 minutes to brown marshmallows.

Remove from oven and let stand for 10 minutes before serving.

Yield: 10-12 servings.

file photo

DELICIOUS HOT MOCHA

2 cups sugar

1 1/2 cups unsweetened cocoa
dash of salt
7 cups milk
7 cups strong brewed coffee
1 tbsp vanilla extract
Marshmallow creme for topping, optional

In a Dutch oven, combine the sugar, cocoa, and salt; whisk in the milk and coffee until smooth.  Cook over medium heat, stirring often, for approximately 20 minutes - just until bubbles appear.  Do Not Boil! Remove mixture from the heat and stir in the vanilla.

Ladle into cups or mugs and top each with a spoonful of marshmallow creme, if desired.

Yield: 15-16 cups
Note: Clipart file photo

EASY PASTA MEAL

2 lbs lean ground beef

1 jar (2 lb 13-oz) pasta/spaghetti sauce
4 cups water
1/4 cup chopped green bell pepper
1 pkg (16-oz) uncooked elbow or rotini pasta
1 cups shredded mozzarella cheese

Brown the ground beef in a skillet, stirring to break up; drain in a colander.

Place the meat into a 6-quart saucepan and stir in the pasta sauce and water.  Add the bell pepper; bring mixture to a boil.  Stir in the pasta and return to a boil.  Reduce the heat and cook, uncovered, stirring occasionally.  Cook for approximately 15 minutes or until the pasta is tender.

Remove from the heat and sprinkle the cheese over all.  Allow to stand a few minutes until the cheese melts.

Yield: 6 to 8 servings

THE LATE STEPHEN HILL'S FAVORITE CHEESE DATE GOODIES

The late gospel music singer and minister shared this recipe of his wife's several years ago.  It is easy and tasty.

Pastry:
1 stick butter
1 tsp salt
2 cups sharp cheddar cheese
dash of red pepper to taste
1 1/2 cups all-purpose flour

Grate cheese and mix other ingredients until dough can be rolled.  (A food processor makes this so easy.)  Roll out and cut with a small biscuit cutter.

Filling:
1 pkg (8-oz) chopped dates
1/4 cup water
1/2 cup light brown sugar
1/2 cup chopped walnuts

Cut dates into small pieces and mix with the water and sugar and cook until thick and fairly dry.  Cool; add walnuts.

To assemble, put a small amount of the filling on half the cheese biscuit.  Fold over the other side and mash edges together.  Bake at 325 degrees for 15 to 20 minutes.

Yield: 2 to 3 dozen

file photo for reference - not this exact recipe