BOWTIE PASTA SALAD

8-oz pkg bowtie pasta

1 cup your favorite Italian Salad Dressing
2 tbsp Salad Supreme Seasoning
1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup diced bell pepper
1 cup cherry tomato halves
1/2 cup chopped red onion

3/4 cup Salad Toppins, divided

Cook pasta according to package directions. Rinse under cold water; drain well. Place pasta in a large bowl. Add the salad dressing, Salad Supreme Seasoning, broccoli florets, carrots, bell pepper, tomatoes, and red onion and 1/2 cup of the Salad Toppins to the pasta. Toss gently, cover, and refrigerate until serving time. Before serving, toss lightly and add the remaining 1/4 cup Salad Toppings.

File Photo of a similar recipe.

SUNNY BROCCOLI SALAD

1 cup mayonnaise (I use olive oil mayo)

1 small onion, chopped
1/2 cup golden raisins
1/4 to 1/3 cup sugar, depending on your taste
2 tbsp white vinegar
7 cups chopped fresh broccoli
1/2 cup sunflower seeds
8 slices bacon, cooked, drained, crumbled

In a large bowl, mix the mayonnaise, onion, raisins, sugar, and vinegar together. Add the broccoli and mix well to coat. Refrigerate until serving time. Before serving add the sunflower seeds and bacon; toss.

Yield: 12 to 16 servings

file photo of a very similar salad.

MAPLE-DIJON GRAVY

 2 tbsp butter

1/2 cup chopped onion
2 tbsp flour
1/4 tsp seasoned salt
1/4 tsp garlic salt or powder

1/4 tsp freshly ground black pepper
1 cup low-fat chicken broth
1/4 cup pure maple syrup
1 tbsp Dijon mustard

In a medium saucepan, melt the butter over medium heat and cook onion, stirring constantly, until tender. Stir in the flour, seasoned salt and garlic salt and cook stirring for 1 minute. Using a wire whisk, stir in 1/2 of the chicken broth until thickened. Stir in the remaining ingredients and bring to a boil over high heat. Reduce heat and simmer approximately 2 minutes or until thickened. Garnish with the black pepper.

file photo

TEXAS ARMADILLO EGGS (CRAB-STUFFED JALAPENO PEPPERS)

 

2 TO 3 cans crab meat

2 cans jalapeno peppers (about 17 peppers)
1/3 cup finely chopped onion
1/3 cup chopped mushrooms
1 tbsp garlic (from a jar)
salt to taste
pepper to taste
1 tbsp margarine
3 eggs, beaten
1/4 cup milk
cracker meal for breading

Saute onion, mushrooms, garlic, salt and pepper in margarine. Add the drained crabmeat and mix well. Slice jalapenos lengthwise and remove the seeds (very important to remove seeds). Slice down one side only! Generously stuff the jalapenos with the crab meat mixture.

In a small bowl, combine the eggs and milk. Dip the stuffed jalapenos into the egg mixture then roll in the cracker meal. Repeat the process so each pepper is dipped and rolled twice. Drop into a preheated deep fryer of oil and cook until golden brown, about 2 to 3 minutes. Remove from oil and drain on paper toweling.

File Photo

EASY PUMPKIN CUPCAKES

1 package (2-layer size) yellow cake mix

• 1 package (4-serving size) sugar-free vanilla instant pudding mix
• 1 cup canned pumpkin
• 1/2 cup canola, olive, or coconut oil
• 1/2 cup water
• 3 eggs
• 1 1/2 teaspoons ground cinnamon 
• 1 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Preheat oven to 350°F. 
• Beat all ingredients in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
• Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
• Frost with your favorite cream cheese frosting or just dust tops with powdered sugar.

McCormick's recipe and photo

LAZY DAY COBBLER

 

2 sticks butter

2 cups flour
1 1/2 cups sugar
1 1/2 cups milk
2 tsp baking powder
2-quarts sweetened fruit

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan or dish. Mix together the flour, sugar, baking powder and milk. Pour mixture over the butter. Spoon the fruit over the batter. Bake about 35 minutes or until browned.

Delicious served slightly warm with ice cream or whipped cream!

File Photo

EASY COTTAGE CHEESE PEAR SALAD

Years ago, when I worked in New York City I was in a group from Texas that met one evening a week to share dinner. My NYC apartment had a kitchen smaller that most people's bathrooms so preparing food was a challenge. One evening after a long day at work I stopped at the market on the way home. I grabbed a can of pear halves, some leafy lettuce and a carton of cottage cheese. I made the following, and it was such a hit it became something I was expected to bring.

Wash lettuce leaves and pat dry with a paper towel.
Drain pears.
Place each pear half, cut side up, on a lettuce leaf. Scoop some cottage cheese into the center of each pear.
Sprinkle lightly with a touch of ground cinnamon. Easy and tasty.

Note: File Photo - it is so easy to turn these canned pears into a simple salad.

BAKED FISH PARMESAN

 

1 1/2 lb white fish (tilapia is a good choice)

3/4 cup dry breadcrumbs
3 tbsp Parmesan cheese
2 tbsp parsley
1/2 tsp paprika
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp basil
1/2 cup melted butter or margarine

Spray baking pan with nonstick cooking spray. Combine the bread crumbs, cheese, parsley, paprika, pepper, oregano, and basil together in a shallow bowl or pie pan. Coat fish pieces with the melted butter. Coat tops evenly with the breadcrumbs mixture. Bake at 375 degrees for 20 to 25 minutes until fish flakes.

Note: File Photo

HOMEMADE ROQUEFORT SALAD DRESSING

 

1 cup mayonnaise (I recommend olive oil mayo)

1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese

Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.

Note: File Photo

HEALTHY BLUEBERRY BREAKFAST SMOOTHIE

1 cup low-fat soy milk

3/4 cup plain yogurt

2 tbsp walnuts

2 tbsp flaxseed meal

1/2 cup blueberries

Pour soy milk, yogurt, walnuts, flaxseed meal and blueberries (or your favorite berries) into blender container. Blend until smooth. Sprinkle with some ground cinnamon, sugar, or sugar substitute, if desired.

Servings: 1

File Photo