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EEO REPORT

 

 

Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

       

 

                              Kitchen Medley Recipes

December 3, 2016

Chicken Sausage and Peppers

4 large links hot Italian sausage

4 large Yukon Gold potatoes, quartered

2 Tbs olive oil, divided

2 tsp dried Italian herbs

6 bone-in, skin on chicken thighs

2 tsp kosher salt, plus more as needed

1/2 lb assorted sweet peppers, seeded

freshly ground black pepper or to taste

1 small red onion, sliced

chopped fresh Italian parsley, optional

1/2 yellow onion, sliced

Preheat oven to 450 degrees. Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. Piercing in a few places while cooking to release juices. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3-4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Place the potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. Sprinkle with chopped fresh Italian parsley, if desired.

Baked Pork Chops**

6 pork chops

2 c Italian-style seasoned bread crumbs

1 tsp garlic powder

4 Tbs olive oil

1 tsp seasoning salt

1 (10.75 oz) can cream of mushroom soup

2 eggs, beaten

1/2 c milk

1/4 c all-purpose flour

1/3 c white wine

Preheat oven to 350 degrees. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Honey Glazed Ham

1 (5 lb) ready-to-eat ham

2 c honey

1/4 c whole cloves

2/3 c butter

1/4 c dark corn syrup

Preheat oven to 325 degrees. Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10-15 minutes with the honey glaze. During the last 4-5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Crunchy French Onion Chicken**

1 1/3 c French-fried onions, crushed

1 lb skinless, boneless chicken breast halves

1 egg, beaten

Preheat oven to 400 degrees. Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken on a baking sheet. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.

 

November 26, 2016

Maple Salmon

1/4 c maple syrup

1/4 tsp garlic salt

2 Tbs soy sauce

1/8 tsp ground black pepper

1 clove garlic, minced

1 lb salmon fillets

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Unbelievable Chicken**

1/4 c cider vinegar

1/2 c brown sugar

3 Tbs prepared coarse-ground mustard

1 1/2 tsp salt

3 cloves garlic, peeled and minced

ground black pepper, to taste

1 lime, juiced

6 Tbs olive oil

1/2 lemon, juiced

6 skinless, boneless chicken breast halves

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. Preheat an outdoor grill or broiler for high heat. Lightly oil the pan or grill grate. Place chicken, and cook 6-8 minutes per side, until juices run clear. Discard marinade.

Greek Island Chicken Shish Kebobs

1/4 c olive oil

1/4 tsp ground black pepper

1/4 c lemon juice

2 lbs skinless, boneless chicken breast, cut into

1/4 c white vinegar

1 1/2 inch pcs

2 cloves garlic, minced

6 wooden skewers

1 tsp ground cumin

2 large green or red bell peppers, cut into 1 inch pcs

1 tsp dried oregano

1 large onion, quartered and separated into pcs

1/2 tsp dried thyme

12 cherry tomatoes

1/4 tsp salt

12 fresh mushrooms

Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours. Soak wooden skewers in water for about 30 minutes before use. Prep the broiler at 4 inches from the heat, or preheat an outdoor grill for medium-high heat; lightly oil the pan or grate. Remove the chicken from the marinade. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers. Cook the skewers, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Szechwan Shrimp**

4 Tbs water

1/4 tsp ground ginger

2 Tbs ketchup

1 Tbs vegetable oil

1 Tbs soy sauce

1/4 c sliced green onions

2 tsp cornstarch

4 cloves garlic, minced

1 tsp honey

12 oz cooked shrimp, tailed removed

1/2 tsp crushed red pepper

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet or wok over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

November 19, 2016

Grandma's Green Bean Casserole

2 Tbs butter

1 c sour cream

2 Tbs all-purpose flour

3 (14.5 oz) cans French style green beans, drained

1 tsp salt

2 c shredded cheddar cheese

1 tsp white sugar

1/2 c crumbled buttery round crackers

1/4 c onion, diced

1 Tbs butter, melted

Preheat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Golden Garlic Mashed Potatoes**

5-7 lbs Yukon Gold potatoes, peeled and quartered

5 cloves garlic, minced

1 lb butter

salt and black pepper

1 pint half and half

parsley sprigs

Place a large kettle of lightly salted water on the stove and place the potatoes in while still cold. Bring to a rolling boil, reduce heat and keep boiling on low for 15-20 minutes. Do not over boil as the potatoes will become soggy. When done, carefully drain and set aside. Add half of the butter to the kettle and add the minced garlic, saute for 1 minute. Turn off the heat, then return potatoes to the kettle. Mixing with a hand mixer on medium, beat in as much of the half and half until potatoes are nearly smooth. Add the remaining butter to taste, mixing in. Place on serving dish and garnish with parsley sprigs.

Yam Casserole

4 lbs yams

1/8 tsp ground allspice

2 eggs

1/8 tsp ground nutmeg

1/4 c brown sugar

6 oz pecan halves

2 Tbs butter, melted

1/3 c brown sugar

1 tsp salt

1/4 c melted butter

1 tsp ground cinnamon

Preheat oven to 375 degrees. Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl. Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy. Transfer mixture to an ungreased 3-quart casserole dish, or 9x13 inch pan. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top. Bake for 25 minutes in the preheated oven, or until browned and bubbly.

Maria's Cranberry Ice Cream Pie

CRUST:

1 Tbs orange juice

42 ginger snap cookies (9 oz)

WHIPPED TOPPING:

2 Tbs sugar

1 1/2 c heavy cream

5 Tbs butter, melted

4 1/2 tsp sugar

FILLING:

1/2 tsp vanilla extract

2 c vanilla ice cream, softened

sliced almonds, for garnish

1 c cranberry sauce or canned whole berry sauce

Preheat oven to 350 degrees. In a large plastic storage bag, place the ginger snap cookies and sugar. Crush until crumbs are tiny and smooth. Pour into a medium bowl and add the melted butter, mixing until all the crumbs have become incorporated. (If you have a food processor, all this can be done there.) Press the crumb mixture into a 9-inch pie pan and bake for 10 minutes. Place on a wire rack to cool, then place in the freezer to chill. Meanwhile, in a medium bowl, stir together the ice cream, cranberry sauce and orange juice until just combined. Spoon the mixture into the prepared pie crust and smooth the top into an even surface. Freeze for at least 4 hours. When ready to serve, in a chilled bowl, beat the heavy cream and the sugar together on high speed until it begins to form soft peaks. Then, add the vanilla and continue to beat until the peaks become stiff. Spread or pipe the topping onto the pie and garnish with the sliced almonds.

November 12, 2016

Slow Cooker Salisbury Steak

2 lbs lean ground beef

2 Tbs oil

1 pkg (1 oz) dry onion soup mix

2 cans (10.75 oz) cream of chicken soup

1/2 c Italian seasoned bread crumbs

1 pkg (1 oz) dry au jus mix

1/4 c milk

3/4 c water

1/4 c all-purpose flour

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands, shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Place flour on a plate, and dredge the patties in it to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker, stacking them alternately like a pyramid. In a bowl, mix together the cream of chicken soup, au us mix, and water. Pour over the meat. Cook on the low setting for 4-5 hours, until the patties are well done.

Slow Cooker Barbeque Ribs**

4 lbs pork baby back ribs

4 Tbs vinegar

salt and pepper, to taste

2 tsp dried oregano

2 c ketchup

2 tsp Worcestershire sauce

1 c chili sauce

1 dash hot sauce

1/2 c packed brown sugar

Preheat oven to 400 degrees. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6-8 hours, or until ribs are tender

Honey Garlic Chicken Thighs

4 skinless, boneless chicken thighs

1/3 c honey

1/2 c soy sauce

3 cloves garlic, minced

1/2 c ketchup

1 tsp dried basil

Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Cook on Low for 6 hours.

Slow Cooker Chicken Tortilla Soup**

1 lb shredded, cooked chicken

1 tsp chili powder

1 (15 oz) can whole peeled tomatoes, mashed

1 tsp salt

1 (10 oz) can enchilada sauce

1/4 tsp black pepper

1 medium onion, chopped

1 bay leaf

1 (4 oz) can chopped green chile peppers

1 (10 oz) pkg frozen corn

2 cloves garlic, minced

1 Tbs chopped cilantro

2 c water

7 corn tortillas

1 (14.5 oz) can chicken broth

vegetable oil

1 tsp cumin

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6-8 hours or on High setting for 3-4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.

November 5, 2016

Pumpkin Scones

1 3/4 c all-purpose flour

1/3 c buttermilk

1/4 c white sugar

1/3 c toasted pine nuts

1 Tbs baking powder

2 Tbs all-purpose flour, or more as needed

1/4 tsp baking soda

1 egg

1/4 tsp salt

1 tsp milk

6 Tbs cold, unsalted butter, cut into pieces

1 tsp white sugar

1/2 c pumpkin puree

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined. Sprinkle a work surface with two tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat two more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle one teaspoon sugar over scones. Bake in the preheated oven until golden brown, 15-20 minutes. Transfer to a wire rack to cool completely.

Rhubarb Bread**

1 c milk

1 tsp salt

1 Tbs lemon juice

1 tsp baking soda

1 tsp vanilla extract

1 1/2 c chopped rhubarb

1 1/2 c brown sugar

1/2 c chopped walnuts

2/3 c vegetable oil

1/4 c brown sugar

1 egg

1/2 tsp ground cinnamon

2 1/2 c all-purpose flour

1 Tbs butter, melted

Preheat oven to 325 degrees. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Carol's Banana Bread Muffins

2 c all-purpose flour

1 c sugar

1 1/2 tsp baking powder

1 tsp vanilla extract

1/2 tsp baking soda

1/2 c butter, melted

1/4 tsp pumpkin pie spice

1 1/2 c mini chocolate chips, optional

2 eggs, beaten

1/2 c chopped pecans, optional

October 29, 2016

Cheddar Garlic Chicken Breast

1/3 c butter, melted

1/2 c cheddar cheese, finely grated

2 Tbs garlic, minced

1/4 c fresh Parmesan cheese, grated

2 tsp garlic powder, divided

1/2 tsp ground black pepper

1/2 tsp seasoning salt, or salt

4 boneless skinless chicken breasts

3/4 c seasoned dry bread crumbs, or plain

Preheat oven to 350 degrees. Butter a 9x13 inch baking dish. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and coarse ground black pepper. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). Optional: Top with shredded cheddar or mozzarella the last 5 minutes of cooking.

Chicken Breasts w/Spicy Honey Orange Glaze**

1/4 c honey

1/4 tsp red pepper flakes, crushed

2 Tbs frozen orange juice concentrate

4 boneless skinless chicken breast halves

1 tsp orange zest

1 Tbs butter

1 clove garlic, minced

1/2 tsp olive oil

1/2 tsp salt

In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken, cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top

Thai Chicken Breasts w/double sauce

5 Tbs grated fresh gingerroot

4 Tbs olive oil

4 Tbs garlic, chopped

8 Tbs soy sauce

1/4 tsp crushed red pepper flakes

1 c brown sugar

4 boneless skinless chicken breasts, pounded thin

1 c white wine vinegar

1 c flour

2 tsp fish sauce or anchovy paste

salt and black pepper, to taste

1 c sugar snap peas

Combine the gingerroot, garlic and red pepper flakes in a cup and set aside. Mix flour with salt and pepper to taste and dredge chicken pieces in this. Heat the olive oil in a large skillet. Saute the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm. Add the ginger-garlic mixture to the skillet and saute until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce. Bring the mixture to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. Trim and shred the sugar snap peas diagonally. Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

Super Easy Oven Fried Thighs**

1/2 c butter

1 Tbs dried parsley

3 Tbs garlic, minced

6 bone-in chicken thighs

3 Tbs soy sauce

dried parsley, to taste

1/4 tsp black pepper

Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

October 22, 2016

Spinach Enchiladas

1 Tbs butter

1 c ricotta cheese

1/2 c sliced green onions

1/2 c sour cream

2 cloves garlic, minced

2 c shredded Monterey Jack cheese, divided

1 (10 oz) pkg frozen spinach, thawed, drained

10 (6 inch) corn tortillas

and squeezed dry

1 (13 oz) can enchilada sauce

Preheat oven to 375 degrees. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake for 15-20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Eggplant Tomato Bake**

1/2 c all-purpose flour

1 Tbs peanut oil

1/2 c dry bread crumbs

1 (14 oz) jar spaghetti sauce

2 Tbs Italian seasoning

1 c ricotta cheese

2 eggs

1 c grated Parmesan cheese

2 Tbs water

1 tomato, thinly sliced

1 small eggplant, sliced into 1/4 inch rounds

1 (8 oz) pkg angel hair pasta

Preheat oven to 350 degrees. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. Add a bit of oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Cauliflower Imitation Fried Rice

2 c frozen peas

1 large carrot, cubed

1/2 c water

2 cloves garlic, minced

1/4 c sesame oil, divided

20 oz shredded cauliflower

4 c cubed pork loin

6 Tbs soy sauce

6 green onions, sliced

2 eggs, beaten

Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7-10 minutes. Transfer meat to a plate. Heat remaining 2 tablespoons sesame oil in the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4-5 minutes. Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3-5 minutes. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3-5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Artichoke Spinach Lasagna

cooking spray

1 (10 oz) pkg frozen chopped spinach, thawed,

9 uncooked lasagna noodles

drained and squeeze dry

1 onion, chopped

1 (28 oz) jar pasta sauce

4 garlic cloves, chopped

3 c shredded Mozzarella cheese, divided

1 (14 oz) can vegetable broth

1 (4 oz) pkg feta cheese w/garlic and herbs,

1 Tbs fresh rosemary, chopped

crumbled

1 (14 oz) can marinated artichoke hearts, drained and chopped

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8-10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

October 15, 2016

Mexican Monkey Bread

cooking spray

3/4 c jalapeno pepper slices, divided

2 Tbs butter, melted

3/4 tsp dried parsley flakes, divided

1 (16.3 oz) pkg refrigerated biscuits

1/4 c shredded mozzarella cheese

1 1/4 c shredded cheddar cheese, divided

Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray. Pour melted butter into a small bowl. Cut each biscuit into fourths. Dip each piece of biscuit dough in melted butter to coat. Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes. Mix remaining 1/4 cup cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover. Bake in preheated oven until golden brown, 40-45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Mini Ham Sliders

2 Tbs dried minced onion

24 dinner rolls

1 Tbs prepared mustard

1/2 lb deli or chopped ham

2 Tbs poppy seeds

1/2 lb thinly sliced Swiss cheese

1/2 c butter, melted

Preheat oven to 325 degrees. In a small mixing bowl, combine minced onion, mustard, poppy seeds, and butter. Split each dinner roll, and make a sandwich of the ham and cheese with the dinner rolls. Arrange the sandwiches on a baking sheet and drizzle the poppy seed/mustard mixture over the sandwiches. Bake for 20 minutes or until the cheese has melted. Serve warm.

Chicken Satay w/Peanut Sauce

1 lb skinless boneless chicken thighs, cut

2 small red chile peppers, seeded and minced

into 1/2 inch strips

1/2 c crunchy peanut butter

1 clove garlic, minced

1 1/34 c coconut milk

1 Tbs fish sauce

2 tsp soy sauce

4 tsp fresh ginger, minced, divided

2 tsp brown sugar

2 tsp peanut oil

1 1/2 Tbs fish sauce

4 shallots, minced

1 1/2 Tbs lime juice

2 tsp garlic, minced

12 wooden skewers, soaked in water 1 hour

Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 ½ tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce. Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 ½ tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Bacon and Cheddar Stuffed Mushrooms**

3 slices bacon

1 Tbs onion, minced

8 Cremini mushrooms

3/4 c shredded cheddar cheese, divided

1 Tbs butter

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees. Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

October 8, 2016

Roasty Toasty Chili**

1/2 lb thick cut bacon, chopped

1 (14.5 oz) can fire-roasted diced tomatoes

1 large yellow onion, chopped

2 c water

1 1/2 lb ground beef

1/4 c chili powder, or to taste

3 cloves garlic, chopped

1 tsp liquid smoke flavoring

1 Tbs ground cumin, or to taste

salt and ground black pepper

3 (15.5 oz) cans kidney beans, rinsed and drained

1 dash hot pepper sauce, or to taste

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cooking and stirring until the beef is completely browned, 7-10 minutes. Stir in kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Boilermaker Chili

2 lbs ground beef chuck

1/4 c chili powder

1 lb bulk sausage

1 Tbs Worcestershire sauce

3 (15 oz) cans chili beans, drained

1 Tbs minced garlic

1 (15 oz) can chili beans in spicy sauce

1 Tbs dried oregano

1 (28 oz) can diced tomatoes with juice

2 tsp ground cumin

1 (6 oz) can tomato paste

2 tsp hot pepper sauce

1 large yellow onion, chopped

1 tsp dried basil

3 stalks celery, chopped

1 tsp salt

1 green bell pepper, seeded and chopped

1 tsp ground black pepper

1 red bell pepper, seeded and chopped

1 tsp cayenne pepper

2 green chili pepper, seeded and chopped

1 tsp sugar

1 Tbs bacon bits

1 (10.5 oz) bag corn chips (Fritos)

2 cubes beef bouillon

1 (8 oz) pkg shredded cheddar cheese

1/2 c beer

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.

Oktoberfest Chili

2 1/2 lb fresh bratwurst links, cut into 1 in pcs

1 (12 oz) can or bottle German-style beer

2 Tbs bacon drippings, divided

1 Tbs salt

1 large onion, chopped

1 Tbs black pepper

1 green bell pepper, chopped

1 Tbs cumin

2 jalapeno peppers, diced

1/4 c chili powder

4 cloves garlic, minced

3 Tbs sugar

2 c sauerkraut, drained

2 tsp garlic powder

2 (15 oz) cans red beans, rinsed and drained

2 tsp paprika

2 (15 oz) cans petite diced tomatoes

1 tsp allspice

1 (28 oz) can crushed tomatoes

1 tsp oregano

2 (15 oz) cans tomato sauce

2 1/2 oz milk chocolate candy

2 (15 oz) cans tomato juice

Place the bratwurst into a large skillet with one tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease. Place remaining tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano. Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

Chili Colorado

3 Tbs all-purpose flour

1 can (4 oz) tomato sauce

1 1/2 lb boneless pork, cut into 1 inch cubes

2 Tbs chili powder

1 Tbs bacon drippings, or vegetable oil

1 tsp cumin

1 Tbs vegetable oil

1/2 tsp garlic powder

1 Tbs all-purpose flour

salt and black pepper to taste

1/4 c chopped onion

3 c water

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5-8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1 1/2 -2 hours. Top with favorite toppings.

October 1, 2016

Turkey Vegetable Meatloaf Cups

2 c chopped zucchini

1 egg

1 1/2 c chopped onion

2 Tbs Worcestershire sauce

1 red bell pepper, chopped

1 Tbs Dijon mustard

1 lb lean ground turkey

1/2 c or more barbeque sauce

1/2 c uncooked couscous

Preheat oven to 400 degrees. Spray muffin cups with cooking spray. Place zucchini, onions, and red bell pepper in a small bowl and mix thoroughly. Then, put them in a large bowl with the ground turkey, couscous, egg, Worcestershire sauce and Dijon mustard until well combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon barbeque sauce. Bake in the oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

Corn Dog Muffins**

2 (8.5 oz) pkgs cornbread mixture

1 1/2 c milk

2 Tbs brown sugar

1 c grated cheddar cheese

2 eggs

9 hot dogs, cut in half

Preheat oven to 400 degrees. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the egg and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin. Bake for 14-18 minutes, or until golden brown.

Barbeque Beef Cups

3/4 lb lean ground beef

1 (12 oz) pkg refrigerated biscuit dough

1/2 c barbeque sauce

1/3 c shredded cheddar cheese

1 Tbs dried minced onion

Preheat oven to 350 degrees. Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake for about 12 minutes, then sprinkle with cheese and bake for 3 more minutes to melt.

"Toddler" Muffins**

1/2 c butter

1 c all-purpose flour

1/2 c brown sugar, or to taste

1/2 c oat bran

2 large bananas, mashed

1 tsp baking soda

1 (4.5 oz) jar baby food squash

1 tsp pumpkin pie spice

2 carrots, grated

1/2 tsp salt

2 eggs, beaten

Preheat oven to 375 degrees. Grease 24 mini muffin cups, or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, then the oat bran, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks. (Try freezing to help the little one who is teething!)

October 22, 2016

Spinach Enchiladas

1 Tbs butter

1 c ricotta cheese

1/2 c sliced green onions

1/2 c sour cream

2 cloves garlic, minced

2 c shredded Monterey Jack cheese, divided

1 (10 oz) pkg frozen spinach, thawed, drained

10 (6 inch) corn tortillas

and squeezed dry

1 (13 oz) can enchilada sauce

Preheat oven to 375 degrees. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake for 15-20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Eggplant Tomato Bake**

1/2 c all-purpose flour

1 Tbs peanut oil

1/2 c dry bread crumbs

1 (14 oz) jar spaghetti sauce

2 Tbs Italian seasoning

1 c ricotta cheese

2 eggs

1 c grated Parmesan cheese

2 Tbs water

1 tomato, thinly sliced

1 small eggplant, sliced into 1/4 inch rounds

1 (8 oz) pkg angel hair pasta

Preheat oven to 350 degrees. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. Add a bit of oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Cauliflower Imitation Fried Rice

2 c frozen peas

1 large carrot, cubed

1/2 c water

2 cloves garlic, minced

1/4 c sesame oil, divided

20 oz shredded cauliflower

4 c cubed pork loin

6 Tbs soy sauce

6 green onions, sliced

2 eggs, beaten

Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7-10 minutes. Transfer meat to a plate. Heat remaining 2 tablespoons sesame oil in the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4-5 minutes. Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3-5 minutes. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3-5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Artichoke Spinach Lasagna

cooking spray

1 (10 oz) pkg frozen chopped spinach, thawed,

9 uncooked lasagna noodles

drained and squeeze dry

1 onion, chopped

1 (28 oz) jar pasta sauce

4 garlic cloves, chopped

3 c shredded Mozzarella cheese, divided

1 (14 oz) can vegetable broth

1 (4 oz) pkg feta cheese w/garlic and herbs,

1 Tbs fresh rosemary, chopped

crumbled

1 (14 oz) can marinated artichoke hearts, drained and chopped

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8-10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

October 15, 2016

Mexican Monkey Bread

cooking spray

3/4 c jalapeno pepper slices, divided

2 Tbs butter, melted

3/4 tsp dried parsley flakes, divided

1 (16.3 oz) pkg refrigerated biscuits

1/4 c shredded mozzarella cheese

1 1/4 c shredded cheddar cheese, divided

Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray. Pour melted butter into a small bowl. Cut each biscuit into fourths. Dip each piece of biscuit dough in melted butter to coat. Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes. Mix remaining 1/4 cup cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover. Bake in preheated oven until golden brown, 40-45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Mini Ham Sliders

2 Tbs dried minced onion

24 dinner rolls

1 Tbs prepared mustard

1/2 lb deli or chopped ham

2 Tbs poppy seeds

1/2 lb thinly sliced Swiss cheese

1/2 c butter, melted

Preheat oven to 325 degrees. In a small mixing bowl, combine minced onion, mustard, poppy seeds, and butter. Split each dinner roll, and make a sandwich of the ham and cheese with the dinner rolls. Arrange the sandwiches on a baking sheet and drizzle the poppy seed/mustard mixture over the sandwiches. Bake for 20 minutes or until the cheese has melted. Serve warm.

Chicken Satay w/Peanut Sauce

1 lb skinless boneless chicken thighs, cut

2 small red chile peppers, seeded and minced

into 1/2 inch strips

1/2 c crunchy peanut butter

1 clove garlic, minced

1 1/34 c coconut milk

1 Tbs fish sauce

2 tsp soy sauce

4 tsp fresh ginger, minced, divided

2 tsp brown sugar

2 tsp peanut oil

1 1/2 Tbs fish sauce

4 shallots, minced

1 1/2 Tbs lime juice

2 tsp garlic, minced

12 wooden skewers, soaked in water 1 hour

Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 ½ tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce. Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 ½ tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Bacon and Cheddar Stuffed Mushrooms**

3 slices bacon

1 Tbs onion, minced

8 Cremini mushrooms

3/4 c shredded cheddar cheese, divided

1 Tbs butter

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees. Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

October 8, 2016

Roasty Toasty Chili**

1/2 lb thick cut bacon, chopped

1 (14.5 oz) can fire-roasted diced tomatoes

1 large yellow onion, chopped

2 c water

1 1/2 lb ground beef

1/4 c chili powder, or to taste

3 cloves garlic, chopped

1 tsp liquid smoke flavoring

1 Tbs ground cumin, or to taste

salt and ground black pepper

3 (15.5 oz) cans kidney beans, rinsed and drained

1 dash hot pepper sauce, or to taste

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cooking and stirring until the beef is completely browned, 7-10 minutes. Stir in kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Boilermaker Chili

2 lbs ground beef chuck

1/4 c chili powder

1 lb bulk sausage

1 Tbs Worcestershire sauce

3 (15 oz) cans chili beans, drained

1 Tbs minced garlic

1 (15 oz) can chili beans in spicy sauce

1 Tbs dried oregano

1 (28 oz) can diced tomatoes with juice

2 tsp ground cumin

1 (6 oz) can tomato paste

2 tsp hot pepper sauce

1 large yellow onion, chopped

1 tsp dried basil

3 stalks celery, chopped

1 tsp salt

1 green bell pepper, seeded and chopped

1 tsp ground black pepper

1 red bell pepper, seeded and chopped

1 tsp cayenne pepper

2 green chili pepper, seeded and chopped

1 tsp sugar

1 Tbs bacon bits

1 (10.5 oz) bag corn chips (Fritos)

2 cubes beef bouillon

1 (8 oz) pkg shredded cheddar cheese

1/2 c beer

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.

Oktoberfest Chili

2 1/2 lb fresh bratwurst links, cut into 1 in pcs

1 (12 oz) can or bottle German-style beer

2 Tbs bacon drippings, divided

1 Tbs salt

1 large onion, chopped

1 Tbs black pepper

1 green bell pepper, chopped

1 Tbs cumin

2 jalapeno peppers, diced

1/4 c chili powder

4 cloves garlic, minced

3 Tbs sugar

2 c sauerkraut, drained

2 tsp garlic powder

2 (15 oz) cans red beans, rinsed and drained

2 tsp paprika

2 (15 oz) cans petite diced tomatoes

1 tsp allspice

1 (28 oz) can crushed tomatoes

1 tsp oregano

2 (15 oz) cans tomato sauce

2 1/2 oz milk chocolate candy

2 (15 oz) cans tomato juice

Place the bratwurst into a large skillet with one tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease. Place remaining tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano. Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

Chili Colorado

3 Tbs all-purpose flour

1 can (4 oz) tomato sauce

1 1/2 lb boneless pork, cut into 1 inch cubes

2 Tbs chili powder

1 Tbs bacon drippings, or vegetable oil

1 tsp cumin

1 Tbs vegetable oil

1/2 tsp garlic powder

1 Tbs all-purpose flour

salt and black pepper to taste

1/4 c chopped onion

3 c water

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5-8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1 1/2 -2 hours. Top with favorite toppings.

October 1, 2016

Turkey Vegetable Meatloaf Cups

2 c chopped zucchini

1 egg

1 1/2 c chopped onion

2 Tbs Worcestershire sauce

1 red bell pepper, chopped

1 Tbs Dijon mustard

1 lb lean ground turkey

1/2 c or more barbeque sauce

1/2 c uncooked couscous

Preheat oven to 400 degrees. Spray muffin cups with cooking spray. Place zucchini, onions, and red bell pepper in a small bowl and mix thoroughly. Then, put them in a large bowl with the ground turkey, couscous, egg, Worcestershire sauce and Dijon mustard until well combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon barbeque sauce. Bake in the oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

Corn Dog Muffins**

2 (8.5 oz) pkgs cornbread mixture

1 1/2 c milk

2 Tbs brown sugar

1 c grated cheddar cheese

2 eggs

9 hot dogs, cut in half

Preheat oven to 400 degrees. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the egg and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin. Bake for 14-18 minutes, or until golden brown.

Barbeque Beef Cups

3/4 lb lean ground beef

1 (12 oz) pkg refrigerated biscuit dough

1/2 c barbeque sauce

1/3 c shredded cheddar cheese

1 Tbs dried minced onion

Preheat oven to 350 degrees. Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake for about 12 minutes, then sprinkle with cheese and bake for 3 more minutes to melt.

"Toddler" Muffins**

1/2 c butter

1 c all-purpose flour

1/2 c brown sugar, or to taste

1/2 c oat bran

2 large bananas, mashed

1 tsp baking soda

1 (4.5 oz) jar baby food squash

1 tsp pumpkin pie spice

2 carrots, grated

1/2 tsp salt

2 eggs, beaten

Preheat oven to 375 degrees. Grease 24 mini muffin cups, or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, then the oat bran, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks. (Try freezing to help the little one who is teething!)

October 8, 2016

Roasty Toasty Chili**

1/2 lb thick cut bacon, chopped

1 (14.5 oz) can fire-roasted diced tomatoes

1 large yellow onion, chopped

2 c water

1 1/2 lb ground beef

1/4 c chili powder, or to taste

3 cloves garlic, chopped

1 tsp liquid smoke flavoring

1 Tbs ground cumin, or to taste

salt and ground black pepper

3 (15.5 oz) cans kidney beans, rinsed and drained

1 dash hot pepper sauce, or to taste

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cooking and stirring until the beef is completely browned, 7-10 minutes. Stir in kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Boilermaker Chili

2 lbs ground beef chuck

1/4 c chili powder

1 lb bulk sausage

1 Tbs Worcestershire sauce

3 (15 oz) cans chili beans, drained

1 Tbs minced garlic

1 (15 oz) can chili beans in spicy sauce

1 Tbs dried oregano

1 (28 oz) can diced tomatoes with juice

2 tsp ground cumin

1 (6 oz) can tomato paste

2 tsp hot pepper sauce

1 large yellow onion, chopped

1 tsp dried basil

3 stalks celery, chopped

1 tsp salt

1 green bell pepper, seeded and chopped

1 tsp ground black pepper

1 red bell pepper, seeded and chopped

1 tsp cayenne pepper

2 green chili pepper, seeded and chopped

1 tsp sugar

1 Tbs bacon bits

1 (10.5 oz) bag corn chips (Fritos)

2 cubes beef bouillon

1 (8 oz) pkg shredded cheddar cheese

1/2 c beer

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.

Oktoberfest Chili

2 1/2 lb fresh bratwurst links, cut into 1 in pcs

1 (12 oz) can or bottle German-style beer

2 Tbs bacon drippings, divided

1 Tbs salt

1 large onion, chopped

1 Tbs black pepper

1 green bell pepper, chopped

1 Tbs cumin

2 jalapeno peppers, diced

1/4 c chili powder

4 cloves garlic, minced

3 Tbs sugar

2 c sauerkraut, drained

2 tsp garlic powder

2 (15 oz) cans red beans, rinsed and drained

2 tsp paprika

2 (15 oz) cans petite diced tomatoes

1 tsp allspice

1 (28 oz) can crushed tomatoes

1 tsp oregano

2 (15 oz) cans tomato sauce

2 1/2 oz milk chocolate candy

2 (15 oz) cans tomato juice

Place the bratwurst into a large skillet with one tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease. Place remaining tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano. Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

Chili Colorado

3 Tbs all-purpose flour

1 can (4 oz) tomato sauce

1 1/2 lb boneless pork, cut into 1 inch cubes

2 Tbs chili powder

1 Tbs bacon drippings, or vegetable oil

1 tsp cumin

1 Tbs vegetable oil

1/2 tsp garlic powder

1 Tbs all-purpose flour

salt and black pepper to taste

1/4 c chopped onion

3 c water

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5-8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1 1/2 -2 hours. Top with favorite toppings.

October 1, 2016

Turkey Vegetable Meatloaf Cups

2 c chopped zucchini

1 egg

1 1/2 c chopped onion

2 Tbs Worcestershire sauce

1 red bell pepper, chopped

1 Tbs Dijon mustard

1 lb lean ground turkey

1/2 c or more barbeque sauce

1/2 c uncooked couscous

Preheat oven to 400 degrees. Spray muffin cups with cooking spray. Place zucchini, onions, and red bell pepper in a small bowl and mix thoroughly. Then, put them in a large bowl with the ground turkey, couscous, egg, Worcestershire sauce and Dijon mustard until well combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon barbeque sauce. Bake in the oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

Corn Dog Muffins**

2 (8.5 oz) pkgs cornbread mixture

1 1/2 c milk

2 Tbs brown sugar

1 c grated cheddar cheese

2 eggs

9 hot dogs, cut in half

Preheat oven to 400 degrees. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the egg and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin. Bake for 14-18 minutes, or until golden brown.

Barbeque Beef Cups

3/4 lb lean ground beef

1 (12 oz) pkg refrigerated biscuit dough

1/2 c barbeque sauce

1/3 c shredded cheddar cheese

1 Tbs dried minced onion

Preheat oven to 350 degrees. Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake for about 12 minutes, then sprinkle with cheese and bake for 3 more minutes to melt.

"Toddler" Muffins**

1/2 c butter

1 c all-purpose flour

1/2 c brown sugar, or to taste

1/2 c oat bran

2 large bananas, mashed

1 tsp baking soda

1 (4.5 oz) jar baby food squash

1 tsp pumpkin pie spice

2 carrots, grated

1/2 tsp salt

2 eggs, beaten

Preheat oven to 375 degrees. Grease 24 mini muffin cups, or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, then the oat bran, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks. (Try freezing to help the little one who is teething!)

September 24, 2016

Old Fashioned Oven Beef Stew

1 1/2 lb beef stew meat

2 cans (10 oz) condensed beef consommé

3 Tbs all-purpose flour

1 Tbs sugar

2 bags (1 lb) frozen vegetables for stew

1/8 tsp pepper

1 can (14.5 oz) diced tomatoes, undrained

2 dried bay leaves

Heat oven to 325 degrees. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables. In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed. Cover; bake 3 1/2 -4 hours or until beef is tender. Remove bay leaves before serving.

Kielbasa Stew**

4 c coarsely chopped cabbage

1/2 tsp dried basil, crushed

3 c peeled, cubed potatoes

1/2 tsp dried thyme, crushed

1 1/2 c sliced carrots

1/2 tsp ground black pepper

1 lb cooked kielbasa, sliced

2 cans (14 oz) reduced-sodium chicken broth

In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all. Cover; cook on low-heat setting for 7-9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Yield: 4 or 5 servings

Chicken Vegetable Ragout

2 lbs chicken pieces (breasts, thighs, drumsticks)

1 bay leaf

2 Tbs cooking oil

2 c chicken broth

1 large onion, chopped (1 c)

1/2 c dry white wine

8 oz fresh mushrooms, quartered

4 medium carrots, cut in 1-inch chunks

2 cloves garlic, minced

4 parsnips, peeled and cut in 1-inch chunks

1 Tbs fresh or 1 tsp dried thyme, crushed

1/3 chicken broth

1/2 tsp pepper

3 Tbs all-purpose flour

1/4 tsp salt

snipped parsley, optional

Skin chicken. In a 4-1/2-quart Dutch oven cook chicken over medium heat in hot oil for 10-15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. Add the onion, mushrooms, garlic, thyme, pepper, salt, and bay leaf to Dutch oven; cook for 4-5 minutes or until vegetables are tender. Carefully stir in 2 cups chicken broth and the white wine. Add carrots and parsnips. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 30-35 minutes or until chicken is tender and no longer pink and vegetables are tender. Using a slotted spoon, transfer chicken and vegetables to a serving dish; keep warm. If necessary, spoon excess fat from broth mixture in Dutch oven. Discard bay leaf. Combine 1/3 cup chicken broth and the flour. Stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables. Garnish with parsley, if desired.

Country Bean Stew**

6 c water

1 tsp instant beef bouillon granules

2 c dry Great Northern beans

1/2 tsp dried thyme, crushed

3 large carrots, coarsely chopped

1/2 tsp dried oregano, crushed

12 oz lean boneless lamb, cut into cubes

1/4 c dry red wine

8 oz bulk Italian sausage

1/3 c tomato paste (1/2 of a 6 oz can)

3 medium onion, coarsely chopped

1/2 c cubed cooked ham

3 cloves garlic, minced

1/4 c snipped fresh parsley

3 c water

In a large saucepan, combine the 6 cups water and the dry beans. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans; rinse with cold water and drain again. In a 4- to 5-quart slow cooker, combine beans and carrots. In a large skillet, cook lamb, sausage, onions, and garlic over medium heat until sausage is brown, breaking up sausage as it cooks. Drain off fat. Transfer meat mixture to cooker. Stir in the 3 cups water, the bouillon granules, thyme, and oregano. Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3-1/2 to 4 hours. In a small bowl, stir wine into tomato paste; add to mixture in cooker along with ham and parsley. Cover and cook for 15 minutes more.

September 17, 2016

Easy Chicken and Biscuits

1 can (10.75 oz) cream of broccoli or celery soup

1/8 tsp ground black pepper

1 can (10.75 oz) cream of potato soup

2 c frozen mixed vegetables

2/3 c milk

2 c cubed cooked chicken or turkey

1/2 tsp poultry seasoning

1 pkg (7.5 oz) refrigerated biscuits

Stir the soups, milk, poultry seasoning, black pepper, vegetables and chicken in a 2-quart shallow baking dish. Bake at 400 degrees for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the biscuits. Bake for 15 minutes or until the biscuits are golden brown.

Easy Sweet and Sour Pork**

1 lb boneless pork loin chops, cut into 1 in cubes

1/2 c vegetable oil

1 egg, beaten

1 1/2 c frozen bell pepper and onion stir-fry

3/4 c biscuit mix

(from 1 lb bag)

1/2 tsp salt

1 can (8 oz) pineapple chunks, drained

1/8 tsp pepper

1 jar (11.5 oz) sweet and sour sauce

In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place biscuit mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat. In large skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6-8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm. Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2-3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Quick Chili Mac Soup

1 lb lean (at least 80%) ground beef

1/2 tsp garlic salt

1 medium onion, chopped (1/2 c)

2 c diced tomatoes (from 28 oz can)

1/4 c chopped green bell pepper

1 can (11 oz) whole kernel corn w/red and

5 c hot water

green peppers, undrained

1 box Hamburger Helper chili macaroni

2 Tbs sliced pitted ripe olives

1 tsp chili powder

In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

Speedy Cheesy Breadsticks**

6 pcs string cheese (1 oz ea)

1 egg white, lightly beaten

2 pkg (11 oz) refrigerated soft breadstick dough

2 tsp grated Parmesan cheese

2Tbs bottled pesto

1 c bottled tomato sauce, for dipping

Heat oven to 375 degrees. Slice each piece of string cheese in half lengthwise. Lightly flour work surface and rolling pin. Separate each package of breadstick dough into 12 strips. Lightly roll two strips to 1-1/2-inch width. Spread middle of one strip with scant 1/4 teaspoon pesto. Place string cheese half on top of pesto. Spread scant 1/4 teaspoon pesto over middle of second strip of dough. Moisten edges with water. Place, pesto-side down, on top of cheese-topped strip; press edges together to seal. Repeat with remaining dough, pesto and cheese. Transfer cheese-bread sticks to ungreased baking sheet. Lightly brush with beaten egg white; sprinkle with grated Parmesan. With sharp knife, slash three 1/2-inch-long vents in top of each stick. Bake in 375 degree oven for 12-15 minutes or until golden and puffed. Heat spaghetti sauce in small saucepan. Let cheese sticks cool slightly. Serve with warmed spaghetti sauce for dipping. Yield: 12 sticks.

September 10, 2016

Warm Mexican Layered Dip

2 cans (16 oz) refried beans, divided

3 Tbs white vinegar

1 c jarred salsa verde, divided

1/2 tsp sugar

1 pkg (8 oz) shredded Mexican cheese blend

2 plum tomatoes, seeded and diced

2 tsp ancho or regular chili powder

1 c shredded lettuce

1 c sour cream

1 avocado, peeled, pitted and diced

1/2 red onion, finely chopped

tortilla chips

Heat oven to 375 degrees. Coat a 1 1/2-quart baking dish with nonstick cooking spray. Spread 1 can refried beans into prepared dish. Top with half of the salsa and one cup of the cheese. Stir remaining can of beans to loosen, then carefully spread over cheese layer. Top with remaining salsa and cheese. Cover dish with foil and bake for 30 minutes. Meanwhile, microwave chili powder in a small glass dish for 45 seconds until toasted. Stir into sour cream. In a small bowl, combine red onion, vinegar and sugar. Set aside. Remove warm dish from oven. Uncover and top with sour cream, tomatoes, lettuce, avocado and pickled red onions. Serve with chips.

Mexican Chicken and Rice**

4 skinless, boneless chicken breast halves

3-4 Tbs finely chopped fresh jalapeno

1/2 tsp salt, divided

chili pepper

3/4 tsp ground black pepper, divided

2 tsp lime juice

2 tsp olive oil, divided

1 medium zucchini, halved lengthwise and

1/2 c chopped onion (1 medium)

sliced 1/2 inch thick (about 2 cups)

2 cloves garlic, minced

2 pkg (8.8 oz) cooked whole grain brown rice

1/4 c reduced sodium chicken broth

1/4 c snipped fresh cilantro

1 can (14.5 oz) diced tomatoes

lime wedges

Sprinkle chicken breast halves with1/4 teaspoon salt and 1/4 teaspoon pepper. In a large non-stick skillet heat 1 teaspoon oil over medium-high heat. Brown chicken breasts in hot oil for 5 minutes, turning once. Add the remaining oil to the skillet. Add the onion and garlic; cook and stir for 2 minutes. Stir in broth, undrained tomatoes, jalapeno, lime juice, the remaining salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in zucchini. Cover and simmer for 3-4 minutes more or until zucchini is crisp-tender and chicken is no longer pink (170 degrees). Stir in rice, heat through. Sprinkle each serving with cilantro and serve with lime wedges.

Mexican Chorizo Noodle Bowl

1 lb uncooked chorizo or hot Italian sausage

1 tsp ground cumin

2 cloves garlic, minced

10 oz dried vermicelli or angel hair pasta

3 cans (14 oz) chicken or vegetable broth

1 c chopped zucchini (1 small)

2 c bottled salsa

2/3 c shredded mozzarella or asadero cheese

1-2 cans chipotle peppers in adobo sauce,

1/4 c snipped fresh cilantro or Italian

drained and finely chopped

leaf parsley

1 tsp dried oregano

fresh cilantro sprigs, optional

Remove casing from chorizo, if present. Crumble chorizo. In a four-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat. Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2-3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro. Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro.

Mexican Chipotle Chocolate Bites

FILLING:

1/2-1 tsp ground chipotle chile pepper

6 oz Mexican style sweet chocolate or

1/2 tsp baking powder

semisweet chocolate, chopped

1/2 tsp salt

2 Tbs whipping cream

1/2 tsp ground cinnamon

1 Tbs butter

1/4 tsp ground nutmeg

COOKIE DOUGH:

1 egg

1/4 c butter softened

2 tsp vanilla

1/4 c shortening

2 1/2 c all-purpose flour

2 oz cream cheese, softened

3 oz Mexican style sweet chocolate or

1 c brown sugar

semisweet chocolate, chopped

Preheat oven to 350 degrees and line a cookie sheet with parchment paper. COOKIE DOUGH: In a large bowl, combine butter, shortening, and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chipotle chile pepper, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir chocolate into dough. Shape dough into 1-inch balls. Place balls one inch apart on prepared cookie sheet. Flatten balls until 1/4 inch thick. If desired, sprinkle with additional ground chipotle pepper. Bake in the preheated oven for 6-8 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. FILLING: In a small saucepan, combine 6 ounces (1 cup) chocolate, cream, and butter. Cook and stir over low heat until chocolate is melted. Transfer to a medium bowl. Cover and chill about 1 hour or until nearly firm. Beat with an electric mixer on medium-high speed until light and fluffy. Spread filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Makes about 25 sandwich cookies.

September 3, 2016

Lemon Ginger Chicken Thighs

1 lemon

2 Tbs water

1 Tbs ginger, grated

8 chicken thighs

1/2 tsp salt

2 Tbs oil

2 Tbs honey

1 green onion, chopped

1 Tbs soy sauce

Zest the lemon, then cut it in half and juice it, set juice aside. Combine the zest with the ginger and salt, mixing well. In another bowl, mix together the lemon juice, honey, soy sauce and water. Rub the lemon peel mixture under the skin of the chicken. Heat the oil in a large skillet over medium high heat and place the chicken skin side down. Cook seven minutes then turn, cover and cook for 15-18 minutes. Top with green onion and drizzle more lemon juice to serve.

Luscious Lemon Triangles**

non-stick cooking spray

2/3 c granulated sugar

3/4 c all-purpose flour

2 Tbs all-purpose flour

3 Tbs granulated sugar

1 tsp finely shredded lemon peel

1/4 c butter or margarine

2 Tbs lemon juice

FILLING:

1 Tbs water

1 egg

1/4 tsp baking powder

1 egg white

sifted powdered sugar, optional

Lightly coat an 8x8x2 inch baking pan with cooking spray, set aside. In a small bowl, combine 3/4 cup flour and 3 tablespoons granulated sugar. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan. Bake in a 350 degree oven for 15 minutes. FILLING: In a small mixing bowl, combine the egg and egg white. Beat with an electric mixer on medium speed until frothy. Add granulated sugar, flour, lemon juice, water and baking powder. Beat on medium speed for 3 minutes or until slightly thickened. Stir in lemon peel. Pour filling over hot crust. Bake for 20-25 minutes more or until edges are light brown and center is set. Cool on a wire rack. Cut into nine squares; cut each square diagonally to make a triangle. If desired, sprinkle with powdered sugar.

Lemon Basil Pasta

10 oz dried linguine or desired pasta

1 c packed fresh basil leaves

1 can (19 oz) white kidney (cannellini) beans,

3 Tbs olive oil, divided

rinsed and drained

1/2 tsp salt

1/2 of a lemon

1/4 tsp pepper

Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition. To serve, toss hot cooked pasta mixture with lemon-basil mixture

Lemon Herb Broccoli Casserole**

1 can (10.75 oz) cream of chicken w/herb soup

4 c frozen broccoli cuts, thawed

1/2 c milk

1 can (2.8 oz) french fried onions (1 1/3 cups)

1 Tbs lemon juice

Stir the soup, milk, lemon juice, broccoli and 2/3 cup onions in a 1 ½-quart casserole. Cover the casserole. Bake at 350 degrees for 25 minutes or until the broccoli is tender. Stir the broccoli mixture. Sprinkle with the remaining onions. Bake, uncovered, for 5 minutes or until the onions are golden brown.

August 27, 2016

Beef and Broccoli Stir Fry

1 lb rump steak, finely sliced

1 1/2 tsp cornstarch

2 Tbs soy sauce

1/2 c beef broth

1/2 tsp grated fresh ginger (1/4 tsp ground)

1 tsp soy sauce

2 Tbs vegetable oil

1/4 tsp sesame oil

1 lb broccoli florets

Put meat in a bowl with two tablespoons soy sauce and ginger and mix well. Heat wok or frying pan to very hot. Add oil and coat the sides well. Add beef and broccoli and stir-fry until meat changes color (about 2 minutes). Dissolve cornstarch into the beef stock and stir in remaining soy sauce and sesame oil. Add to the beef and broccoli, stir until the sauce thickens. Serve over rice or noodles.

Cod and Tomato Bake**

1 1/2 lb cod or firm white fish fillets

2 Tbs onion, diced

2 Tbs lemon juice

1/4 c dry breadcrumbs

1/8 tsp pepper

1 Tbs fresh basil (1/2 tsp dried)

2 large tomatoes, sliced 1/4 inch thick

1 Tbs oil

1/2 medium green bell pepper, finely chopped

Arrange fillets in single layer in lightly oiled baking dish. Sprinkle with lemon juice and pepper. Place tomato slices on fish. Sprinkle with green pepper and onion. Combine bread crumbs, basil and oil in bowl; spread bread crumb mixture evenly over tomatoes. Bake in preheated 350 degree oven for 18-20 minutes or until fish flakes when pierced with fork.

Zucchini Beef Skillet

1 lb lean ground beef

1 tsp chili powder

1 onion, chopped

3 c zucchini, sliced*

1/2 chopped bell pepper

1 (14 oz) can diced tomatoes

1 1/2 tsp salt

1/2 c water

1/4 tsp pepper

*add or substitute squash, eggplant or tomato

Saute onion and pepper. Add ground beef and brown. Add remaining ingredients, cover, and simmer 15 minutes or until veggies are tender. Serve with crusty artisan bread or on a bed of rice or pasta.

Coconut Chicken w/Pina Colada Dip**

1 Tbs fresh lime juice

1/2 tsp salt

1 Tbs hot pepper sauce

1/4 tsp pepper

1 (14 oz) can light coconut milk

DIP

1 lb boneless, skinless chicken breasts, cut

1/4 c crushed pineapple

into strips

1/4 c sour cream

3/4 c breadcrumbs

1/2 c Pina Colada non-alcoholic drink mix

1/2 c sweetened flaked coconut

Preheat oven to 400 degrees. Combine first three ingredients in a large plastic bag. Add chicken to bag and seal. Marinate in fridge 1 1/2 hours - turn bag occasionally. Combine bread crumbs, coconut, salt, and pepper in a bowl. Remove chicken from marinade; discard remaining marinade. Dredge chicken, one piece at a time into bread crumb mixture. Place chicken on a sprayed baking sheet. Coat top of chicken with cooking spray. Bake for 30 minutes or until done.

August 20, 2016

Frosty Strawberry Squares

1 c all purpose flour

1 c sugar

1/2 c packed brown sugar

2 c sliced strawberries

1/2 c chopped walnuts

2 Tbs lemon juice

1/2 c butter, melted

1 c heavy cream

2 egg whites

Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish. Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish. In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries. In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.

Watermelon Kiwi Popsicles**

4 c seeded watermelon chunks, rind removed

1/2 c vanilla yogurt

juice of 1/2 lemon

3 medium kiwis

5 Tbs sugar, divided

juice of 1/2 lime

1/2 c mini-sweet chocolate chips

popsicle mold and sticks (for 10 (3 oz) ice pops)

Fill a blender with watermelon chunks. Add the lemon juice. Add three tablespoons of sugar. Blend until everything is mixed but some of the watermelon pulp remains. Fill each mold about 3/4 full. It's okay to spoon in the pulp as you want the pop to have some of the watermelon texture. Add about a dozen mini chocolate chips to each mold section. Use a popsicle stick to place the chips so they'll be visible on the sides of the popsicle. The thicker your watermelon mixture, the more likely it is that your chips won't all sink to the bottom. You want them to appear throughout the watermelon mixture as "seeds". Next, wipe the insides of the watermelon mold with a damp paper towel so there is no pink watermelon residue on your next layer. Place the cover on it, insert the sticks and freeze for 3 hours. Using a funnel add about one teaspoon vanilla yogurt to cover the watermelon layer in each pop. Then use a spoon or a knife to spread it evenly. Freeze another hour. During the last half an hour of freezing, cut each kiwifruit in half. Run a spoon around the inside of the kiwi by placing the spoon between the skin and the flesh of the fruit and scooping out the inside. Place the kiwi fruit in a blender with the lime juice and two tablespoons of sugar and blend. Once the yogurt layer is frozen, remove from freezer and carefully remove the lid. Fill the molds the rest of the way with the kiwi mixture. Replace lid and freeze another 2 hours or overnight. When you're ready to serve, run the mold under warm water for about 30 seconds. Then remove the lid and slowly pull the pops out by the stick.

Peach Melba w/Honey Raspberry sauce

2 c (10 oz pkg) unsweetened frozen raspberries

2 fresh peaches, peeled and cut into 1/2 in wedges

3 Tbs honey, or to taste

4 large scoops premium vanilla ice cream

1/4 c water

fresh mint sprigs for garnish

1 Tbs cornstarch

Sauce: combine the raspberries and honey in a small saucepan. Stir constantly over low heat until just below boiling. Remove from the heat. Meanwhile, stir together the water and cornstarch in a small bowl until smooth, add to the saucepan. Stir constantly over low heat until the sauce is thickened and smooth, about 4 minutes. Strain the sauce through a coarse sieve, stirring occasionally, to remove the seeds. (Discard the seeds.) Taste the sauce and adjust the amount of honey. Refrigerate to cool. For each serving, arrange the slices from half a peach in a dessert bowl. Top with ice cream and drizzle with about 3 tablespoons of the sauce. Garnish with a fresh mint sprig. Serve immediately

Cherries Jubilee**

2 blocks of 16 oz cream cheese (4-8 oz)

1 angel food cake

8 oz sour cream

1 (20 oz) can cherry pie filling

8 oz container whipped topping

fresh blueberries for garnish

Allow the cream cheese to soften at room temperature. Tear the angel food cake into small pieces and set aside. Beat cream cheese and sour cream together until smooth. Gently fold in the whipped topping. Then add the angel food cake pieces into the cream cheese mixture. Put in a decorative bowl or press into a 9x13 pan. Spread the cherry pie filling over the top. Add blueberries, chill for several hours.

August 13, 2016

Ham and Pineapple Kabobs

3 Tbs brown sugar

3/4 lb cooked ham, cut into 1 inch cubes

2 Tbs distilled white vinegar

1 (15 oz) can pineapple chunks, drained

1 Tbs vegetable oil

skewers

1 tsp prepared mustard

Preheat grill for high heat. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6-8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Brown Bag Burritos**

1 (15 oz) can black beans

1 Tbs chili powder

1/2 c frozen corn

8 (10-inch) flour tortillas

1 c salsa

1 c shredded Monterey Jack cheese

1 Tbs ground cumin

Rinse beans in cold water, drain well. Combine beans, corn, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Buffalo Chicken Dip

2 (10 oz) cans chunk chicken, drained

1 c pepper sauce (such as Frank's Red Hot)

2 (8 oz) pkgs cream cheese, softened

1 1/2 c shredded cheddar cheese

1 c ranch dressing

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

BLT Chicken Salad**

6 slices bacon

1 Tbs chopped parsley

3 c diced cooked chicken

1 tsp lemon juice

1 medium tomato, chopped

1 dash Worcestershire sauce

2 stalks celery, sliced thin

salt and ground black pepper to taste

3/4 c mayonnaise

12 leaves romaine lettuce

1 green onion, minced

1 large avocado, sliced

Place bacon in a large skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Stir chicken, bacon, tomato, and celery together in a bowl. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes. Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

August 6, 2016

Weeknight Pork Loin Superb

4 garlic cloves, finely chopped; plus 2 heads,

1 1/2 tsp kosher salt

halved crosswise

2 Tbs olive oil, divided

1 Tbs coarsely chopped fresh rosemary; plus

freshly ground black pepper

4 sprigs

1 1/2 lb pork tenderloin

1 Tbs fennel seeds, coarsely chopped

4 slices bacon

Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper. Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Preheat oven to 425 degrees. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Place the halved heads of garlic around tenderloin and drizzle everything with remaining oil. Roast until thermometer inserted into thickest part of tenderloin registers 145 degrees for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Chicken Schnitzel

4 skinless, boneless chicken breasts, pounded

2 c (or more) whole wheat (or regular) panko

to 1/8 inch thickness

breadcrumbs

kosher salt and freshly ground black pepper

2 Tbs canola oil, divided

1 c all-purpose flour (for dredging)

2 Tbs unsalted butter, divided

2 large eggs

chopped parsley

1 Tbs Dijon mustard

lemon wedges

Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with one chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko again, pressing panko gently to stick to chicken. Transfer chicken to prepared baking sheet. In a pan large enough to hold two breasts, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining oil and butter to skillet and repeat with remaining two chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.

Unexpected Tuna Casserole

1/2 c plus 1 Tbs unsalted butter, divided

2 1/2 c homemade chicken stock or low-sodium

12 oz dried curly egg noodles

chicken broth

kosher salt

1 c heavy cream

1 large onion, finely chopped

6 oz white cheddar, grated

1 medium leek, white and pale-green parts

2 tsp hot sauce (Tabasco)

only, finely chopped

2 jars (6 oz) oil-packed tuna, drained and

10 oz mushrooms, chopped

broken into small pieces

1/4 c white wine

2 c potato chips

freshly ground black pepper

1 lemon

1 Tbs Worcestershire sauce

1/2 c dill, coarsely chopped

2 tsp finely chopped thyme

2 Tbs finely chopped chives

1/4 c all-purpose flour

Preheat oven to 400 degrees. Grease a 13x9 inch baking dish with 1 tablespoon butter. Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 2 minutes. Drain pasta; let cool. Melt 4 tablespoons butter in a large skillet over medium heat. Add onion and leek; cook, stirring, until soft but not brown, 8–10 minutes. Increase heat to medium-high and add mushrooms. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4–6 minutes. Add wine and reduce until skillet is almost dry, about 2 minutes; season with salt and pepper. Stir in Worcestershire and thyme. Melt remaining 4 tablespoons butter in a medium pot over medium-low heat. Whisk in flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add chicken stock and bring to a boil. Reduce heat to medium and add cream, cheddar, and hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper. Gently fold mushroom mixture, cream mixture, noodles, and tuna in a large bowl; taste and adjust seasonings if needed. Transfer tuna mixture to prepared baking dish. Press chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15–20 minutes. Zest one-quarter of the lemon over casserole. Let sit 5 minutes, then top with dill and chives.

Best White Chicken Chili**

1 lb skinless, boneless chicken thighs, cut

1 Tbs chopped fresh oregano

into 1 inch pcs

2 tsp ground cumin

kosher salt and freshly ground black pepper

4 c chicken broth

1/4 c olive oil

2 cans (15 oz) cannellini (white kidney) beans

1 large onion, chopped

1 bay leaf

1 poblano chile, seeds removed, chopped

2 Tbs fresh lime juice

2 garlic cloves, finely chopped

sour cream, cilantro and lime wedges

Season chicken all over with salt and pepper. Heat oil in a Dutch oven or small stockpot over medium-high heat. Working in batches as needed, add chicken and cook, turning occasionally, until browned all over, 10–15 minutes. Transfer to a plate and set aside. Add onion and poblano chile and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, about 2 minutes. Add oregano and cumin and cook, stirring, about 1 minute. Add chicken broth, beans and their liquid, bay leaf, and chicken and bring to a simmer. Season with salt and pepper and cook, partially covered, stirring occasionally, until meat is cooked through and tender and liquid is slightly thickened, 30–35 minutes. Season with lime juice and more salt and pepper. Serve with sour cream, cilantro, and lime wedges.

Snickers Ice Cream Cake Bars

1 box (18.3 oz) fudge brownie mix

1 container (28 oz) dulce de leche caramel

brownie mix ingredients for cakelike brownies

ice cream, softened

1/2 c chopped cocktail peanuts

1 container (8 oz) frozen whipped topping, thawed

3/4 c caramel sauce

3 Snickers (1.86 oz ea) candy bars, chopped

1 container (28 oz) chocolate ice cream, softened

2 Tbs chocolate flavored syrup

Heat oven to 350 degrees. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix brownie mix, oil, water and eggs until well blended. Stir in peanuts. Bake 24-26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove brownie from oven to cooling rack. Cool 30 minutes. Spread 1/2 cup of the caramel sauce on top of brownie. Place in freezer 10 minutes. Remove pan from freezer, and evenly spread softened chocolate ice cream on top of caramel layer. Return to freezer 1 hour. Remove pan from freezer, and evenly spread softened caramel ice cream on top of chocolate ice cream layer. Cover, and place in freezer about 3 hours or until firm. When ready to serve, spread whipped topping on top of frozen cake. Sprinkle chopped candy bars over top. Drizzle with remaining 1/4 cup caramel sauce and the chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.

Strawberry Daiquiri Cake

1 pkg white cake mix

8 fresh whole strawberries

water, vegetable oil and eggs for mix

FROSTING:

1 box (4 serving size) strawberry gelatin

1 container creamy vanilla frosting

1 Tbs grated lime peel

2 tsp grated lime peel

1-2 tsp rum extract

Heat oven to 350 degrees or 325 degrees for dark or nonstick pan. Grease bottom only of 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Stir together lime frosting ingredients. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves. Store loosely covered in refrigerator.

Lemon Layer Ice Cream Pie

1 frozen deep dish pie crust (from 12 oz pkg)

1 can (15.75 oz) lemon pie filling

1 tsp grated lemon peel

1 Tbs lemon juice

3 c vanilla ice cream, slightly softened

lemon slices, if desired

Heat oven to 400 degrees. Bake pie crust as directed on package for one-crust baked pie shell. Cool completely, about 30 minutes. In large bowl, stir lemon peel into ice cream just until well mixed. Quickly spread 1 cup ice cream mixture in crust-lined pan; return remaining ice cream to freezer. Freeze pie until partially frozen, about 30 minutes. In small bowl, mix pie filling and lemon juice until well blended. Spread evenly over ice cream mixture in crust-lined pan. Freeze 45 minutes longer or until partially frozen. Spoon remaining ice cream mixture over top; spread evenly to cover. Freeze at least 4 hours or until firm in center. To serve, let pie stand at room temperature 10-15 minutes before cutting into wedges. Garnish with lemon slices.

Frozen Caramel Apple Crunch Cake

1 box crunchy granola bars

3 c softened vanilla or cinnamon ice cream

1/2 c all purpose flour

3/4 can apple pie filling (chop up apple pcs)

1/3 c packed light brown sugar

1/4 c caramel sauce plus extra for serving

6 Tbs unsalted butter, melted

Preheat the oven to 350 degrees. Place the granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs. In a large mixing bowl, add the softened ice cream and stir in the apple pie pieces and caramel sauce. Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours. Cut into squares and serve with whipped cream and caramel sauce

Mint Chocolate Chip Ice Cream Pie**

2 pts mint chocolate chip ice cream

1 1/2 c crushed chocolate covered mint cookies

1 pkg (6 oz) ready to use chocolate pie crust

1 c chocolate fudge topping

Spread 1 pint of slightly softened ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour. Spread remaining pint of slightly softened ice cream over cookies. Cover and freeze about 3 hours or until firm. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

July 23, 2016

Skillet Pork Chops w/Cider Sauce

4 boneless pork loin chops, 1/2 to 3/4 in thk

1/8 tsp pepper

(4 oz ea), trimmed of fat

1 Tbs vegetable oil

1/4 tsp seasoned salt

1/2 c apple cider

1/4 tsp dried thyme leaves

1/4 c brandy or additional apple cider

1/8 tsp garlic powder

1 Tbs butter

Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In a 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are browned. Turn pork chops; reduce heat to medium-low. Cook uncovered 5-10 minutes longer or until pork chops are no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce. Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently, 1-3 minutes or until slightly thickened. Serve sauce over chops.

Double Meat Dudewich**

1 boneless pork shoulder roast (2 1/2 lb), trimmed

1 pkg (16 oz) beef smoked sausage rings,

2 c barbecue sauce

cut into 1/2 inch slices

1/2 c lager beer, such as a Boston Lager

1 pkg (14 oz) coleslaw mix

1 tsp seasoned salt

1/2 c coleslaw dressing

1 tsp garlic-pepper blend

dill pickle chips

1/2 tsp ground mustard

6 onion buns, split

Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard. Pour over roast. Cover; cook on High setting 4-5 hours or on Low setting 8-10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid. When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining cup barbecue sauce and the shredded pork. In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges. In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.

Speedy Cassoulet

1 can (15 oz) cannellini or great northern beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with roasted garlic (or other variety), undrained

1 can (14 oz) chicken broth

1/2 lb fully cooked beef or turkey kielbasa cut into 1/2 inch slices (1 1/2 c)

1 green pepper, chopped

seasoned bread crumbs, if desired

In 3-quart saucepan, heat beans, tomatoes, broth and kielbasa to boiling, stirring occasionally; reduce heat. Stir in bell peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs.

Ground Beef Mummy Bread**

1 lb lean (at least 80%) ground beef

1/2 c creamy Italian dressing, divided

1 med green bell pepper, cut into bite-size pcs

1 loaf (1 lb) Italian bread, halved lengthwise

1 med red bell pepper, cut into bite-size pcs

4 slices (6 oz) thinly sliced provolone

1 small onion, cut into thin wedges

cheese, quartered

Set oven control to broil. In 12-inch nonstick skillet, cook beef, bell peppers and onion over medium-high heat 5-7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing. Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil with tops 4-6 inches from heat 2-4 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese. Return to broiler; broil 4-6 inches from heat 2-3 minutes or until cheese is melted. Cut each half into 2 pieces.

July 16, 2016

Southwestern Chicken Stir Fry

2 Tbs lime juice

1 small yellow summer squash

2 tsp chili powder

2 Tbs vegetable oil, divided

1 lb boneless, skinless chicken breast halves,

1/3 c medium picante sauce

cut into 1/2 inch strips

2 Tbs chopped fresh cilantro

1 small zucchini

Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side. Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.

Speedy Ravioli Bake**

2 pkg (9 oz ea) refrigerated cheese-filled ravioli

1 tsp dried basil leaves

1 jar (26 oz) chunky tomato pasta sauce

2 c (8 oz) shredded mozzarella cheese

Heat oven to 400 degrees. In a three-quart saucepan or four-quart Dutch oven, cook ravioli as directed on package; drain and set aside. In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top. Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.

Texas Turkey Burgers

1 lb ground turkey

4 slices Monterey Jack cheese w/jalapeno

1 egg

4 hamburger bins, split

1/2 c medium salsa

medium salsa

1/4 c onion, minced

TOPPINGS: sliced avocado, tomato slices,

1 clove garlic, minced

lettuce, sour cream, black olives

1 can (4.5 oz) chopped green chilies, drained

Mix turkey, egg, salsa, onion, garlic and chilies. Shape mixture into 4 patties, each about 3/4 inch thick. Set oven control to broil. Place patties on rack in broiler pan. Broil with tops about 3 inches from heat 10-14 minutes, turning once, until turkey is no longer pink in center. About a minute before burgers are done, top each with cheese slice. Broil until cheese is melted. Serve on buns with toppings.

Crispy Fish Topped au Gratin Potatoes**

1 box (4.7 oz) au gratin potatoes

1 c julienne strips carrots or shredded carrots

2 c boiling water

1/2 tsp dried dill weed

1/2 c milk

1 pkg (12 oz) frozen breaded fish fillets

2 Tbs butter or margarine

Heat oven to 425 degrees. In ungreased 8-inch square glass baking dish, mix potatoes, sauce mix, boiling water, milk, butter, carrots and dill weed. Arrange fish fillets on top. Bake uncovered about 35 minutes or until potatoes are tender.

July 9, 2016

Morning Glory Muffin Squares

STREUSEL:

1/2 c chopped walnuts

1/2 c biscuit mix

1/2 c shredded carrots

1/3 c packed brown sugar

1/2 c raisins

2 Tbs firm butter or margarine

2 Tbs granulated sugar

MUFFINS:

2/3 c milk

2 c biscuit mix

2 Tbs vegetable oil

1 1/2 tsp pumpkin pie spice

1 egg

Heat oven to 375 degrees. Streusel: In small bowl, mix biscuit mix and the brown sugar until well blended. Cut in butter, using fork or pastry blender, until mixture is crumbly; set aside. Muffins: In large bowl, stir biscuit mix, pumpkin pie spice, walnuts, carrots, raisins and granulated sugar until blended. Stir in milk, oil and egg until blended. Pour into ungreased 8-inch square pan. Sprinkle with streusel. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm.

Chocolate Delight Muffins

1 c buttermilk

1/2 c unsweetened baking cocoa

1/2 c butter or margarine, melted

1 tsp baking soda

1 egg

1 tsp vanilla

1 c all-purpose flour

1/4 tsp salt

3/4 c whole wheat flour

1/2 c miniature semisweet chocolate chips

3/4 c packed brown sugar

Heat oven to 375 degrees. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix buttermilk, butter and egg with spoon until blended. Stir in flours, brown sugar, cocoa, baking soda, vanilla and salt just until moistened. Stir in chocolate chips. Divide batter evenly among muffin cups. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.

Cheese and Spinach Muffins**

2/3 c milk

1/2 c coarsely chopped fresh spinach

1 Tbs vegetable oil

1/2 c (2 oz) shredded Swiss cheese

1 egg

1/4 c grated parmesan cheese

2 c biscuit mix

2 Tbs chopped green onions

Heat oven to 400 degrees. Grease bottoms of 12 regular-size muffin cups. Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm.

Buttermilk Corn Muffins

1 3/4 c cornmeal

1 c buttermilk

1 c biscuit mix

1 tsp baking soda

1/3 c sugar

2 eggs, slightly beaten

1/2 c butter or margarine, melted

Heat oven to 400 degrees. Line 12 muffin cups with paper baking cups, or grease bottoms of muffin cups with shortening. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups. Bake muffins 14-17 minutes or until golden brown. Remove from pan to wire rack.

Muffin Tin Cheeseburgers**

1 Tbs butter, melted

4 Tbs ketchup

6 burger buns, split

6 slices American cheese, each cut in 4 pieces

3 slices thick-cut bacon, chopped

1 tsp sesame seed

1 lb ground beef

2 Tbs dill pickle relish

1/2 c diced yellow onion

yellow mustard, optional

1/2 tsp seasoned salt

Sriracha sauce, optional

Heat oven to 350 degrees. Brush 12 regular-size muffin cups with melted butter. Press half of a bun, cut side up, into each muffin cup, pressing to 1/4-inch thick; set aside. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp; with slotted spoon, transfer to paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon drippings. Add beef, onion and seasoned salt to drippings in skillet; heat to medium-high heat. Cook 5-7 minutes, stirring frequently, until beef is brown and cooked through; drain. Divide mixture evenly among muffin cups. Gently press mixture down into cups. Top each with 1 teaspoon ketchup. Divide cheese, then sesame seed among muffin cups. Bake 7-9 minutes or until cheese is melted. Immediately top with cooked bacon, followed by relish and mustard or Sriracha sauce, as desired.

July 2, 2016

Bacon Wrapped Wings

1/4 tsp freshly cracked pepper

1/4 c packed brown sugar

3 lb chicken wings and drummetts

2 Tbs soy sauce

12 slices bacon, cut in half crosswise

3 cloves garlic, finely chopped

BOURBON SAUCE:

1 tsp Dijon mustard

1/2 c ketchup

1/2 tsp red pepper flakes

1/2 c bourbon

Heat oven to 425 degrees. Line two cookie sheets with sides with heavy-duty foil; spray with cooking spray. Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon. Place bacon-wrapped chicken pieces on cookie sheet, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20-30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone. Meanwhile, in one-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside. In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping

White Chicken Enchilada Dip**

2 c shredded cooked chicken

1 pkg (8 oz) cream cheese, softened

1 can (10 oz) mild green chile enchilada sauce

1 c ( 4 oz) shredded Mexican cheese blend

1 can (4.5 oz) chopped green chilies

cilantro leaves and sliced green onions, if desired

Heat oven to 375 degrees. Lightly grease a 10-inch round baking dish or 8-inch (2-quart) square baking dish. In large bowl, mix chicken, enchilada sauce, chilies, cream cheese and 3/4 cup of the cheese until well mixed. Spread in baking dish. Sprinkle with remaining 1/4 cup cheese. Bake about 20 minutes or until bubbling and golden. Garnish with cilantro and green onions. Serve with chips or warm tortillas as desired for scooping.

Cheesy Homemade Onion Rings

1 large white onion

1 egg

1 1/3 c flour

1 1/2 c panko bread crumbs

1/2 tsp salt

1/2 c grated parmesan cheese

1 c milk

oil, for frying

Heat 3 inches of oil over medium high heat to 375 degrees. While the oil is heating, cut the root and tip off the onion and discard. Slice the onion into 1/4 inch thick slices and separate the rings. Add the flour and salt to a shallow dish and coat each onion ring in the flour. Shake off and set aside. Once all the onions are coated in flour, beat together the milk and egg and stir into the flour. Whisk until smooth. Coat the onions in the batter and shake excess off before placing on a cooling rack set over a baking sheet. Mix together the panko and parmesan cheese and coat each onion ring in the breadcrumb mixture. Return to the cooling rack. Drop the onion rings, 3 or 4 at a time depending on the size of your pot, into the oil and cook for 2-3 minutes or until golden brown. Remove the onion rings from the oil to a paper towel-lined dish for the grease to drain. Repeat with the remaining onion rings until all are cooked.

Impossibly Easy Bacon Cheeseburger Balls**

3 c biscuit mix

1/2 c grated parmesan cheese

1 lb uncooked lean (at least 80%) ground beef

1/2 c milk

4 c (16 oz) shredded cheddar cheese

1/4 c dill pickle relish

12 slices bacon, crisply cooked and crumbled

ketchup and mustard, optional

Heat oven to 350 degrees. Lightly grease bottom and sides of 13x9-inch pan. In large bowl, stir together all ingredients except ketchup and mustard, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20-25 minutes or until brown. Immediately remove from pan. Serve warm with ketchup and mustard for dipping.

 

 

June 25, 2016

Shrimp Linguine Alfredo**

1 (12 oz) pkg linguine pasta

1 c half-and-half

1/4 c butter, melted

2 tsp ground black pepper

4 Tbs diced onion

6 Tbs grated Parmesan cheese

4 tsp minced garlic

4 sprigs fresh parsley

40 small shrimp, peeled and deveined

4 slices lemon, for garnish

Cook pasta in a large pot of salted boiling water until al dente; drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in serving dish and cover with the shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Meatloaf in a Mug

1 slice white bread, torn into pieces

1 green onion, thinly sliced

2 Tbs milk

1/4 tsp seasoned salt

1/2 tsp Worcestershire sauce

1/8 tsp ground black pepper

1/4 lb ground beef

Place the torn bread into a small bowl, and pour in the milk and Worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. Add the ground beef, green onion, seasoned salt and pepper to the bread; mix well and place into a 10-ounce microwave-safe mug. Cook in the microwave at 70 percent power until the meatloaf is firm and no longer pink in the center, about 4-5 1/2 minutes, depending on the microwave. Remove the meatloaf from the microwave and allow to stand 2 minutes before serving.

Quick Quiche**

1 (8 oz) pkg refrigerated crescent rolls

1/2 c cheddar cheese

2 slices Black Forest ham

6 eggs

1/2 c roasted red peppers, drained and chopped

3 Tbs milk

1 (10 oz) pkg frozen chopped spinach, thawed

1 pinch black pepper

and drained

1 dash hot pepper sauce (tabasco)

Preheat oven to 350 degrees. Unroll crescent dough, leaving it in one piece. Line an 8x8 inch baking dish with the dough, with it extending up the sides 1 inch. Prick with a fork. Bake in preheated oven for 10 minutes or until golden. Layer the chopped ham, roasted red peppers, spinach and cheddar cheese in the baked crust. In a bowl, beat the eggs, milk, black pepper and hot sauce together. Pour egg mixture over the layered ingredients. Bake for about 15 minutes. Turn oven to Broil and cook until browned, about 3 additional minutes. Turn off oven and allow the quiche to rest for 10 minutes in the cooling oven.

Easy Chicken Tetrazzini

cooking spray

1 (10.75 oz) can cream of mushroom soup

1 (12 oz) pkg rotini pasta

1/2 tsp poultry seasoning

2 Tbs butter

1/4 tsp salt

2 small onions, chopped

1/8 tsp ground black pepper

2 stalks celery, chopped

1 rotisserie chicken, meat removed and chopped

1/2 c red bell pepper, chopped

1 c cheddar cheese, shredded

2 1/4 c milk

Preheat oven to 350 degrees, and prepare a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil and cook the rotini pasta until al dente. This will take about 8 minutes, then drain and pour into the prepared baking dish. Melt butter in a saucepan over medium heat. Cook and stir onions, celery and bell pepper until softened, about 5 minutes. Stir into the onion mixture the milk, cream of mushroom soup, poultry seasoning, salt and pepper. Reduce the heat to medium-low and simmer about 5 minutes. Add chicken and half of the cheddar cheese. Remove immediately from the heat and pour over the rotini pasta in the pan. Top with the remaining cheddar cheese. Bake until the cheese is melted and beginning to brown, about 25 minutes.

Shrimp Linguine Alfredo**

1 (12 oz) pkg linguine pasta

1 c half-and-half

1/4 c butter, melted

2 tsp ground black pepper

4 Tbs diced onion

6 Tbs grated Parmesan cheese

4 tsp minced garlic

4 sprigs fresh parsley

40 small shrimp, peeled and deveined

4 slices lemon, for garnish

Cook pasta in a large pot of salted boiling water until al dente; drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in serving dish and cover with the shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Meatloaf in a Mug

1 slice white bread, torn into pieces

1 green onion, thinly sliced

2 Tbs milk

1/4 tsp seasoned salt

1/2 tsp Worcestershire sauce

1/8 tsp ground black pepper

1/4 lb ground beef

Place the torn bread into a small bowl, and pour in the milk and Worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. Add the ground beef, green onion, seasoned salt and pepper to the bread; mix well and place into a 10-ounce microwave-safe mug. Cook in the microwave at 70 percent power until the meatloaf is firm and no longer pink in the center, about 4-5 1/2 minutes, depending on the microwave. Remove the meatloaf from the microwave and allow to stand 2 minutes before serving.

Quick Quiche**

1 (8 oz) pkg refrigerated crescent rolls

1/2 c cheddar cheese

2 slices Black Forest ham

6 eggs

1/2 c roasted red peppers, drained and chopped

3 Tbs milk

1 (10 oz) pkg frozen chopped spinach, thawed

1 pinch black pepper

and drained

1 dash hot pepper sauce (tabasco)

Preheat oven to 350 degrees. Unroll crescent dough, leaving it in one piece. Line an 8x8 inch baking dish with the dough, with it extending up the sides 1 inch. Prick with a fork. Bake in preheated oven for 10 minutes or until golden. Layer the chopped ham, roasted red peppers, spinach and cheddar cheese in the baked crust. In a bowl, beat the eggs, milk, black pepper and hot sauce together. Pour egg mixture over the layered ingredients. Bake for about 15 minutes. Turn oven to Broil and cook until browned, about 3 additional minutes. Turn off oven and allow the quiche to rest for 10 minutes in the cooling oven.

June 18, 2016

Cranberry Spinach Salad

1 Tbs butter

1/2 c white sugar

3/4 c almonds, blanched and slivered

2 tsp minced onion

1 lb fresh spinach, rinsed and torn

1/4 tsp paprika

1 c dried cranberries

1/4 c white wine vinegar

2 Tbs toasted sesame seeds

1/4 c cider vinegar

1 Tbs poppy seeds

1/2 c vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the remaining ingredients for the dressing. Toss the dressing with the spinach just before serving. (Yield: 8 servings)

Champagne Salad**

1 (8 oz) pkg cream cheese, softened

1 (10 oz) pkg frozen strawberries, thawed

1 c sugar

3 bananas, diced

1 (15 oz) can crushed pineapple, drained

3/4 c chopped walnuts

1 (16 oz) contained frozen whipped topping, thawed

In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries, mixing well. Stir in the bananas and walnuts. Freeze for 4-6 hours or overnight. Remove from the freezer an hour or so before serving.

Salad Nicoise

1/2 lb new potatoes, quartered

1/2 lb mixed salad greens

1/4 c chopped fresh parsley

1 c lemon vinaigrette

1/4 c pitted nicoise olives

3 hard-cooked eggs, quartered

1/2 onion, thinly sliced

3 roma (plum) tomatoes, thinly sliced

1 (6 oz) fresh tuna fillet

1 Tbs capers

1/3 lb fresh green beans, rinsed, trimmed and

4 anchovy filets, optional

blanched

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool. Heat a non-stick skillet to medium-high and sear the tuna fillet briefly on both sides. Remove and set aside. In a large bowl, combine the potatoes, parsley, olives, tuna and green beans. Refrigerate for 2-4 hours. In a large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies, if desired.

BLT Macaroni Salad**

2 c elbow macaroni

5 green onions, finely chopped

1 1/4 c mayonnaise

1/2 c cheddar cheese, shredded

5 tsp white vinegar

1/4 tsp salt

1 1/4 c diced celery

1/8 tsp ground black pepper

1 large tomato, diced

1 (16 oz) pkg bacon, cooked and crumbled

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni stirring occasionally until cooked al dente, about 8 minutes. Drain and rinse under cold water until chilled. Transfer to a large salad bowl. In a medium bowl, stir mayonnaise, vinegar, celery, tomato, green onions, cheddar cheese, salt and pepper into macaroni until well combined. Cover and chill at least 2 hours. Mix bacon into salad when ready to serve.

June 11, 2016

Personal Pizza

1 small (4 inch) pita bread

OR:

1/4 c pizza sauce

4 slices cooked ham

6 slices pepperoni sausage

1/4 c pineapple chunks, drained

1/4 green bell pepper, sliced

4 slices Monterey Jack cheese

1/4 c mozzarella cheese

Preheat oven to 400 degrees. Place pita bread on a small baking sheet and cover with pizza sauce. Layer with meat, and other toppings. Top with cheese. Bake in the preheated oven 12-15 minutes until the cheese is melted and lightly browned.

Personal Portobello Pizza**

1 large Portobello mushroom, stem removed

1/2 Tbs sliced black olives

1 Tbs spaghetti/pizza sauce

4 slices pepperoni sausage

1/2 c mozzarella cheese

1 clove garlic, chopped

Preheat oven to 375 degrees. Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove and spread sauce in the cap. Top with the other ingredients, cheese last. Bake for an additional 20 minutes, or until cheese is melted and golden.

Chicago Style Pan Pizza

1 (16 oz) loaf frozen bread dough, thawed

1 (28 oz) can diced tomatoes, drained

1 lb bulk Italian sausage

3/4 tsp dried oregano

2 c mozzarella cheese, shredded

1/2 tsp salt

8 oz sliced mushrooms

1/4 tsp fennel seed

1 small onion, chopped

1/4 tsp garlic powder

2 tsp olive oil

1/2 c freshly grated Parmesan cheese

Preheat oven to 350 degrees. Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish, or large size deep dish pizza pan. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage. Add mushrooms and onion to the skillet, cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top. Bake for 25-35 minutes or until the crust is golden.

Dessert Fruit Pizza**

1/4 c butter

2 kiwi, peeled and chopped

32 large marshmallows

fresh fruit, as desired

5 c crisp rice cereal

2 Tbs apricot jam

1 (8 oz) pkg cream cheese

1 1/2 tsp water

2 c confectioners' sugar

2 tsp heavy cream

1/4 c unsweetened cocoa powder

2 tsp sugar

16 small strawberries, halved

1/2 tsp vanilla

1 banana, peeled and sliced

In a medium saucepan, combine the butter and marshmallows. Stir over low heat until melted. Remove pan from heat and stir in the crisp rice cereal. Prepare a pizza pan by lightly coating with vegetable oil cooking spray. Press the cereal mixture evenly onto the pizza pan and place in the refrigerator to cool. To make the sauce, combine cream cheese, confectioners' sugar and cocoa in a small bowl. Beat until smooth and creamy. Spread evenly over the pizza crust. Arrange the strawberries, bananas, kiwi slices, and any other fruit over the crust. In a small cup, mix together the apricot jam and water. Dab onto the fruit with a brush to keep the fruit from turning brown. Whip the heavy cream, sugar and vanilla until stiff and drop dollops onto the pizza. Slice in narrow pieces as is a very rich dessert!

June 4, 2016

Tortilla Breakfast Cups

12 flour tortillas

salt and pepper

6 eggs

bell peppers, diced

1 c sour cream

onions, diced

1 c shredded cheese, divided

Start by cutting 3.5-inch circles from the flour tortillas. Grease a muffin tin and put a tortilla circle in each cup. Crack eggs into a mixing bowl and add sour cream and mix. Then add 1/2 cup of shredded cheese and salt & pepper. Pour the egg mixture into the tortilla cups. Then top with diced bell peppers and onions. Bake in a 350°F oven for 10 minutes. Then sprinkle the hot breakfast food with the rest of the cheese.

Lemon Souffle Pancakes

6 eggs, separated

4 tsp fresh lemon juice

2 c low-fat cottage or ricotta cheese (not nonfat)

1 tsp grated or minced fresh lemon zest

1/4 c canola or other vegetable oil

4 tsp baking powder

2 Tbs sugar

1 c all-purpose flour

1/2 tsp salt

In a bowl, beat the egg whites until stiff but not dry. Set aside. In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar salt lemon juice and zest, baking powder, and flour and blend until smooth. Fold in the egg whites. Heat a griddle or large skillet over medium-high heat, and lightly brush with melted butter or oil. Pour the batter, about 1/4 cup for each pancake, onto the cooking surface. Cook until the tops are bubbly, then turn and cook until the bottoms are browned. Serve hot with your favorite toppings.

Strawberry Oatmeal Breakfast Smoothie**

1 c soy or almond milk

14 frozen strawberries

1/2 c rolled oats

1/2 tsp vanilla extract, optional

1 banana, broken into chunks

1 1/2 tsp white sugar, optional

In a blender, combine soy or almond milk, oats, banana, and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

Lemon Poppy Seed Scones

2 c all-purpose flour

1 lemon, zested and juiced

3/4 c sugar

2 Tbs poppy seeds

4 tsp baking powder

1/2 c milk

1/2 tsp salt

1/2 c water

3/4 c margarine

Preheat the oven to 400 degrees. Grease a baking sheet. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. Stir in the poppy seeds, lemon zest and lemon juice. Combine the milk and water and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. (You may not need all of the liquid.) Spoon 1/4 cup sized dollops of batter onto the greased baking sheet about 3 inches apart. Bake for 10-15 minutes until golden.

Cinnamon Coffee Cake**

1 c sugar

1 tsp baking powder

2 Tbs shortening

1 c milk

1 tsp vanilla

1/4 c brown sugar

2 c all-purpose flour

1 tsp ground cinnamon

Preheat oven to 375 degree and lightly grease a 9x13 inch baking pan. In a large bowl, cream together the sugar and shortening. Stir in vanilla. In another bowl, sift together the flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into the prepared pan and sprinkle with brown sugar and cinnamon. Bake in the oven until a toothpick inserted into the center of the pan comes out clean, about 35-45 minutes.

May 28. 2016

Chicken Salad a la Grapes

5 c diced cooked chicken

1 1/2 c diced celery

1 tsp salt

1 c seedless grapes, halved

3 Tbs lemon juice

1/2 c toasted slivered almonds, optional

1 c mayonnaise

In a bowl, combine chicken, celery and grapes. Add lemon juice to the mayonnaise, mixing well. Add the mayonnaise mixture to the chicken and toss lightly. Chill until ready to serve. Sprinkle with almonds if desired.

Egg Salad Spread**

1 dozen hard-cooked eggs, divided

1 Tbs Dijon mustard

3/4 c mayonnaise

3 green onions, sliced, divided

4 oz cream cheese, cubed, softened

1/8 tsp paprika

2 Tbs white vinegar

Cut eggs lengthwise in half. Remove the yolks, and place in a bowl or food processor. Add the mayonnaise, cream cheese, vinegar mustard and half of the egg white halves. Process or chop and stir until blended. In a bowl, chop the remaining egg white halves coarsely, and add to the blended mixture with 2/3 of the onions. Sprinkle the remaining onion on top with paprika for garnish. Serve as sandwich filling or as a dip with crackers or veggies.

Parrothead Salad

1 head leaf lettuce, torn into bite size pieces

1/2 c raisins

1/2 lb fresh strawberries, sliced

1/4 c toasted slivered almonds

1/2 lb fresh blueberries

1/4 c red onion, chopped

1 mango, peeled, seeded and cut into strips

4 slices cooked bacon, crumbled

1 c cherry tomatoes

In a large salad bowl, toss the lettuce, strawberries, blueberries, cherry tomatoes, raisins, almonds and onions together. Cover and refrigerate for at least 30 minutes, but no longer than 4 hours. When ready to serve, take the bacon crumbles, and sprinkle on top.

Dessert in a Jar

1 1/2 c milk

4 large apples, cored and chopped (6 cups)

1 (3.4 oz) pkg instant cheesecake pudding mix

4 (2.07 oz) Snickers candy bars, cut into 1/2 in pcs

1 (8 oz) carton frozen whipped topping, thawed

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in whipped topping, then the apples and the candy bar pieces. Refrigerate until serving. If packing along, place servings in mason jars with lids.

May 21, 2016

Rhubarb Dream Bars

2 c all-purpose flour

2 c sugar

3/4 c powdered sugar

1/2 c flour

1 c butter

1 1/2 tsp salt

4 eggs

4 c rhubarb, finely chopped

Preheat oven to 350 degrees. Combine the flour, powdered sugar and butter. Mix well and press into a greased 9x13 inch pan. Bake for 10-15 minutes until golden brown. In a large bowl, beat eggs, sugar, ½ cup flour and salt until well blended. Add the rhubarb and mix. Spoon onto the baked crust. Bake at 350 degrees for 45 minutes. Cool and cut into bars.

Red Velvet White Chocolate Chip Brownies**

1 (18.5 oz) pkg red velvet cake mix

1/2 tsp vanilla extract

2 Tbs packed brown sugar

2 Tbs water

1 tsp cocoa

1 c white chocolate chips

2 eggs, beaten

1 small container whipped topping

1/2 c oil

Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, brown sugar and cocoa. Stir in the eggs, oil, vanilla and water. Mix in the chocolate chips. Grease or prepare 9x13 inch baking pan with cooking spray. Spread batter and bake for 20-25 minutes. Cool completely, then spread with whipped topping. Cut into bars.

Nordstrom Knock Off Bars

1/2 c butter

1/2 tsp salt

2 c butterscotch chips

2 tsp vanilla extract

1/2 c packed brown sugar

2 c semisweet chocolate chips

2 eggs

2 c miniature marshmallows

1 1/2 c all-purpose flour

1 c chopped walnuts or pecans

2 tsp baking powder

Preheat oven to 350 degrees, grease a 9x13 inch pan. In a medium sized saucepan, melt the butter over medium heat. Add the butterscotch chips and brown sugar. Stir until melted then remove the pan from heat and stir in the eggs. Add the flour, baking powder and salt, mixing thoroughly, then stir in the vanilla. Set aside to cool. Once this has cooled, add the chocolate chips, marshmallows and chopped nuts. Spread into the prepared pan. Bake for 25-30 minutes. Remove from the oven and allow to cool completely before cutting into bars.

Farina Bars**

1/4 c butter

2 tsp baking powder

1/4 c unsweetened applesauce

1 tsp ground cardamom

1/2 c white sugar

1 c plain yogurt

1/3 c honey

4 egg whites

2 Tbs lemon zest

1/2 c flaked coconut, optional

2 c dry Cream of Wheat

1/2 c sliced almonds, optional

Preheat oven to 350 degrees and grease a 9x13 inch pan. In a large bowl, cream together the butter, applesauce, sugar and honey until smooth. Mix in the lemon zest. In another bowl, combine the cream of wheat, baking powder and cardamom; stir into the wet mixture. Blend in the yogurt and the egg whites. Stir gently and just until blended. Then, stir in the coconut and almonds if desired. Spread the mixture evenly in the prepared pan. Bake for 45-55 minutes, until the edges begin to brown, but not the top. Cool and cut into bars.

May 14, 2016

Orange Roasted Salmon

2 oranges, sliced into rounds

1 1/2 tsp garlic powder

1 onion, thinly sliced

1 Tbs dried parsley

1 1/2 Tbs olive oil

1/2 c orange juice

5 (6 oz) salmon fillets

1 1/2 Tbs lemon juice

1 Tbs lemon pepper

1 Tbs honey

Preheat oven to 400 degrees. In a small bowl, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices of one of the oranges in a single layer in the bottom of a 9x13 inch pan. Place a layer of onion slices over the orange. Drizzle with a bit of olive oil and sprinkle with half of the herb mixture. Place the pan in the heated oven and roast for approximately 25 minutes, the onions will be browning and tender. Remove the pan from the oven and increase the temperature to 450 degrees. Push the onion and orange slices to the outer edge of the pan, and place the salmon fillets in the center. Season with the remaining herb mixture. Whisk together the orange and lemon juices, along with the honey. Pour over the fillets. Return the pan to the oven and bake until the salmon is opaque and firm, about 12-15 minutes. Place the fillets on the serving platter and discard only the roasted orange. Garnish fillets with the roasted onions and the fresh orange slices.

Angel Chicken and Pasta**

6 skinless boneless chicken breasts

1 (10.75 oz) can golden mushroom soup

1/4 c butter

4 oz cream cheese with chives

1 (.7 oz) pkg dry Italian style dressing mix

1 lb angel hair pasta

1/2 c white wine

Preheat oven to 325 degrees. In a large saucepan, melt butter over low heat, stirring in the package of Italian dressing mix. Blend in the wine and golden mushroom soup. Add in the cream cheese and stir until smooth. Heat through, but do not boil. Arrange the chicken breasts in a 9x13 inch pan, and pour the sauce over them. Bake in the oven for an hour. Twenty minutes before the end of this time, bring a large pot of lightly salted water to a boil. Cook the angel hair pasta until al dente, about 5-6 minutes. Serve chicken and sauce over the pasta.

Seafood Lasagna

1 green onion, chopped

1/4 tsp white pepper, divided

2 Tbs oil

1/2 c all-purpose flour

2 Tbs plus 1/2 c butter, divided

1 1/2 c milk

1/2 c chicken broth

1/2 tsp salt

1 (8 oz) bottle clam juice

1 c heavy whipping cream

1 lb bay scallops

1/2 c shredded Parmesan cheese, divided

1 lb uncooked small shrimp, peeled and deveined

9 lasagna noodles, cooked and drained

1 (8 oz) container lump crab meat

In a large skillet, saute onion in the oil and two tablespoons butter, until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and half the pepper, and return to a boil. Reduce the heat, simmering uncovered for about 5 minutes while the shrimp cooks to pink and scallops are firm and opaque. Stir gently. Drain, reserving the cooking liquid, and set the seafood mixture aside. In a large saucepan, melt the remaining butter, stirring in the flour until smooth. In a bowl, combine the milk and reserved cooking liquid, gradually adding to the saucepan. Add the salt and remaining pepper. Bring to a boil stirring for 2 minutes, allowing it to thicken. Remove from the heat and stir in the cream and half of the Parmesan. Stir 3/4 cup of the white sauce mixture into the seafood mixture. In a greased 9x13 inch pan, spread 1/2 cup of the white sauce. Top with three noodles, then spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. Bake uncovered at 350 degrees for 35-45 minutes or until golden brown. Let stand to set for 15 minutes before cutting.

Coney Island Hot Dog Casserole**

1 Tbs oil

3 qts boiling water

1 lb hot dogs

1 Tbs salt

1 lb ground beef

2 c elbow macaroni

2 (15 oz) cans tomato sauce

4 oz sharp Cheddar cheese, grated

1/2 c sliced olives, black or green or both

salt and pepper to taste

1 small onion, diced

olives for garnish

Preheat the oven to 350 degrees. Heat oil in a large skillet, add the hot dogs and brown on all sides. Remove from skillet and set aside. Add the ground beef and onions to the same skillet, stirring and browning. Drain excess fat. Stir in the hot dogs, tomato sauce, sliced olives, salt and pepper and set aside. In a saucepan, bring the water to a boil and cook the macaroni with salt, drain and add to the meat sauce. Place in a 2-quart casserole dish and top with the Cheddar cheese. Bake for 40 minutes and garnish with olives for serving.

May 7, 2016

Avocado Boats

2 medium avocados

3 shallots, chopped

salt and pepper

1/4 c parsley, chopped

4 eggs

2 Tbs olive oil

1 c yellow grape tomatoes, sliced in half

1/2 c feta cheese

Preheat oven to 400 degrees and prepare a small baking sheet with foil. Cut the two avocados in half, and remove the pits. Slightly scoop out some of the flesh of the avocados to make room for the eggs. Place these on the foil lined pan and season with salt and pepper to taste. Using a bowl to help manage the egg whites, crack open each egg, and slip the yolk into one of the avocado halves, adding as much of it's egg white that will fit. Continue with each egg until all four are done. There may be a bit of left over egg white. Place in the oven and bake for 20 minutes. Meanwhile, prepare the tomatoes, shallots and parsley, and place in a bowl. Drizzle in the olive oil and toss together. Take the avocados out of the oven, place on serving plates each with one fourth of the tomato mixture and garnish all with the feta cheese.

Avocado Egg Rolls**

3 medium avocados, pitted and cubed

8 egg roll wrappers

1/4 c red onion, chopped

1/2 of a lime for juicing

2 Tbs cilantro, chopped

sea salt and fresh black pepper, ground

1/4 c sun dried tomatoes

cooking spray

Preheat the oven to 350 degrees. In a large bowl, place the avocados, onion, cilantro, sun dried tomatoes and gently toss to mix. Squeeze the lime juice over the mixture, seasoning with the salt and pepper to taste, then stir again gently. Lay out the egg roll wrappers and place equal amounts of filling on each one. Fold in the corners and roll up, moistening the end with a touch of water to help seal. Place on a baking sheet, and bake for 15 minutes until they begin to crisp and turn golden. Cool for 5-10 minutes and serve with your favorite dipping sauce.

Avocado Spread Medley

1 avocado, mashed and seasoned with salt and pepper and crusty toasted bread

Garlic and Red Pepper: Cut one large garlic clove in half and rub on toast, until nearly gone. Spread toast with butter, then add a generous portion of avocado and spread evenly. Sprinkle with red pepper flakes.

Radish and Olive Oil: Drizzle olive oil onto toast, spread with avocado, layer on thinly sliced radish and season with ground black pepper.

Egg and Bacon Bits: Spread toast with butter, then avocado and place a well done fried egg on top. Sprinkle with bacon bits.

Baked Avocado Fries**

1 large firm avocado, pitted, peeled and sliced

cooking spray

1 egg beaten

SAUCE:

almond flour or meal

plain Greek yogurt

3 Tbs garlic seasoning

ketchup

3/4 c Panko bread crumbs

Preheat the oven to 450 degrees. Begin by placing almond flour/meal and Panko bread crumbs in separate bowls. Put half of the garlic seasoning into each and mix well. Line up the production line as you bring the avocados towards the baking sheet: first coat in the almond flour/meal, then the beaten egg, then the Panko bread crumbs. Place a cookie rack on top of a foil lined baking sheet, and place each avocado slice onto it. When all slices are coated, lift the rack and spray the underside of them with cooking spray, then return it to the baking sheet and spray them on the top. Bake for only 5 minutes, then remove and turn the slices over, returning them to bake another 5 minutes until golden through. Serve with dipping sauce. DIPPING SAUCE: Mix 1/2 part yogurt and 1/2 part ketchup and mix well.

April 23, 2016

Eggplant Parmesan

3 eggplant, peeled and thinly sliced

1 (16 oz) pkg mozzarella cheese, shredded

2 eggs, beaten

and divided

4 c Italian seasoned bread crumbs

1/2 c grated Parmesan cheese, divided

6 c spaghetti sauce, divided

1/2 tsp dried basil

Preheat oven to 350 degrees. Dip eggplant sliced in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish, spread three cups spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with the remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake for 35 minutes, or until golden brown.

No-Noodle Zucchini Lasagna

2 large zucchini

1 Tbs chopped fresh oregano

1 Tbs salt

hot water, as needed

1 lb ground beef

1 egg

1 1/2 tsp ground black pepper

1 (15 oz) container low-fat ricotta cheese

1 small green bell pepper, diced

1 Tbs chopped fresh parsley

1 onion, diced

1 (16 oz) pkg frozen chopped spinach, thawed

1 c tomato paste

and drained

1 (16 oz) can tomato sauce

1 lb fresh mushrooms, sliced

1/4 c red wine

8 oz shredded mozzarella cheese

2 Tbs chopped fresh basil

8 oz grated Parmesan cheese

Preheat oven to 325 degrees. Grease a deep 9x13 inch baking dish. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt, set aside to drain in a colander. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium-high heat for 5 minutes. Add in green pepper and onion, cooking and stirring until the meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano; adding a small amount of water if sauce becomes too thick. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring frequently. Meanwhile, in a bowl, stir egg, ricotta and parsley together until well combined. To assemble lasagna, spread half of the meat sauce into the bottom of the prepared pan. Then layer half of the zucchini slices, half the ricotta mixture, all of the spinach, followed by all of the mushrooms, then half the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture and mozzarella. Spread Parmesan cheese evenly over the top and cover with foil. Bake for 45 minutes, remove the foil and raise the temperature to 350 degrees, and bake an additional 15 minutes. Let stand at least 5 minutes before serving.

Chili Dog Casserole

2 (15 oz) cans chili with beans

10 (8 inch) flour tortillas

1 (16 oz) pkg beef frankfurters

1 (8 oz) pkg cheddar cheese, shredded

Preheat oven to 425 degrees. Spread one can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean "bed". Top with the remaining can of chili and beans, and sprinkle with cheese. Cover baking dish with foil, and bake for 30 minutes.

Reuben Casserole**

6 slices rye bread, cubed

3/4 c Russian-style salad dressing

1 (16 oz) can sauerkraut, drained and rinsed

2 c shredded Swiss cheese

1 lb deli-sliced corned beef, cut into strips

Preheat oven to 400 degrees. Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer the corned beef strips over the sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray, and use to cover baking dish, sprayed side down. Bake for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes or until cheese is melted and bubbling.

April 16, 2016

London Broil in the Pot

2 lb flank steak

1 (10.75 oz) can tomato soup

1 (10.75 oz) can cream of mushroom soup

1 (1 oz) pkg dry onion soup mix

Place meat in the bottom of a slow cooker, slice meat if necessary to make it fit. In a medium bowl, mix together the mushroom and tomato soup. Pour this mixture over the beef. Sprinkle dry onion soup mix over the top. Cover, and cook on Low for 8-10 hours. Serve with your favorite vegetables or potatoes.

Chicken Pot Pie Stew**

4 large skinless boneless chicken breast

6 cubes chicken bouillon

halves, cut into cubes

2 tsp garlic

10 medium red potatoes, quartered

1 tsp celery salt

1 (8 oz) pkg baby carrots

1 Tbs ground black pepper

1 c chopped celery

1 (16 oz) bag frozen mixed vegetables

2 (26 oz) cans condensed cream of chicken soup

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker. Cook on high for 5 hours. Stir in the frozen mixed vegetables, and cook one hour more.

Scalloped Potatoes and Ham

3 lb potatoes, peeled and thinly sliced

1/2 c water

1 c shredded cheddar cheese

1/2 tsp garlic powder

1/2 c chopped onion

1/4 tsp salt

1 c chopped cooked ham

1/4 tsp black pepper

1 (10.75 oz) can cream of mushroom soup

Place sliced potatoes in the slow cooker. In a medium bowl, mix together the shredded cheese, onion and ham. Mix with potatoes in the slow cooker. In the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover and cook on high for 4 hours.

Creamed Corn w/ Onion and Chives**

4 slices bacon

1/4 c butter, melted

cooking spray

1 tsp sugar

4 1/2 c whole kernel corn

1/2 tsp salt

1/2 red bell pepper, chopped

1/4 tsp ground black pepper

1/2 c half-and-half

1 (8 oz) container chive and onion cream cheese

In a large skillet over medium-high heat, cook bacon until evenly browned, about 10 minutes. Drain and crumble. Prepare the inside of a four-quart slow cooker with the cooking spray. Add the following to the slow cooker: corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half of the crumbled bacon. Stir well. Cook on high for 2 ½ hours. Stir cream cheese into the corn mixture, and cook until the cheese melts, about 10 minutes. Stir well and top with remaining bacon before serving.

April 9, 2016

Crescent Cheese Danish

2 crescent roll tubes

1 tsp vanilla extract

1 (8 oz) pkg cream cheese, softened

GLAZE:

2 Tbs butter, fully melted

1/2 c powdered sugar

1/2 c light brown sugar

1 tsp vanilla extract

1/4 c white sugar

4 tsp milk

Preheat oven to 350 degrees. In a medium bowl, mix together the softened cream cheese, vanilla extract and the white sugar until well combined. Set aside. Open the crescent roll tubes and on a flat surface, lay out each triangle piece. Take two of them and make a square. (8 squares total) They will resemble little boxes, use your fingers to press the perforations together to seal. Brush the rectangles with the melted butter, and sprinkle one teaspoon of the brown sugar on to each. Take each one and roll from the long side, using your fingers to pinch each end closed. Now, roll into a circle, like a snake coil, then flatten the center, stretching the sides a bit to be able to fill with the cream cheese mixture. Place 2 tablespoons of the cream cheese mixture into the center of each. Bake for about 15-20 minutes or until golden. Prepare the glaze by mixing all ingredients until smooth, and then drizzle over each warm Danish. Try adding some of your favorite preserves or experiment with other toppings.

Eggs Benedict Breakfast Pizza**

12 eggs, well beaten

2/3 c milk

1 Tbs butter

1/4 c butter

2 (8 oz) cans refrigerated crescent rolls

3 c diced cooked ham

1 (0.9 oz) pkg Hollandaise sauce mix

1 c shredded sharp cheddar cheese

Melt butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly. Preheat oven to 400 degrees, and unroll crescent dough placing the sections on an ungreased pizza pan, points facing the center. Press seams together and press up the sides of the pan to form crust. Prepare the Hollandaise sauce according to package directions using the 2/3 cup milk, and 1/4 cup butter. Pour evenly over the crust. Spread with the scrambled eggs, the cubed ham, and sprinkle with cheese. Bake until the bottom of the crust is lightly browned, about 30 minutes.

Crunchy Granola Surprise

6 c rolled oats

1/2 c brown sugar

1 c freshly ground flax-seed meal

1/2 c water

1 c steel-cut oats

2 Tbs canola oil

1 c oat bran

2 Tbs vanilla extract

1/2 c wheat germ

2 tsp pumpkin pie spice

1 c chopped pecans

1 tsp sea salt

3/4 c agave nectar

1 c finely chopped dates

1/2 c canned pumpkin

1 c miniature chocolate chips

Preheat oven to 275 degrees, and line baking sheets with parchment paper. Mix rolled oats, flax-seed meal, steel-cut oats, oat bran, wheat germ and pecans in a large bowl. In a separate bowl, whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt. Stirring until the brown sugar and salt are dissolved. Pour the liquid ingredients over the rolled oats mixture and stir to coat. Spread the mixture onto the parchment paper prepared baking sheets. Bake in the oven for 1 hour, stirring every 20 minutes. Stir the dates into the granola and continue baking until it is lightly golden brown, 20-30 more minutes, stirring once. Let cool completely then mix the miniature chocolate chips into the granola. Store in an airtight container.

Monkey Bread**

3 (12 oz) pkg refrigerated biscuit dough

1 c packed brown sugar

1 c sugar

1/2 c chopped walnuts, optional

2 tsp ground cinnamon

1/2 c raisins, optional

1/2 c butter

Preheat oven to 350 degrees, and grease one 9 or 10 inch tube/Bundt pan. Mix sugar and cinnamon in a large plastic Ziploc bag. Cut biscuits into quarters. Shake 6–8 biscuit pieces in the sugar cinnamon mix at a time. Arrange pieces in the bottom of the prepared pan. Continue until all the biscuits are coated and placed in the pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small sauce pan, melt the butter with the brown sugar over medium heat. Boil for one minute, then pour over the biscuits. Bake for 35 minutes. Let the bread cool in the pan for 10 minutes, then turn out onto a plate. Do not cut! The bread pulls apart.

April 2, 2016

Texas Chicken Quesadillas

2 Tbs oil, divided

1/2 c spicy barbeque sauce

1 onion, sliced

1/2 c shredded sharp cheddar cheese

1 Tbs honey

1/2 c shredded Monterey Jack cheese

2 skinless, boneless chicken breast halves,

8 (10 inch) flour tortillas

cut into strips

toppings, as required

Preheat oven to 350 degrees. In a large, deep skillet, heat the oil on medium high heat. Slowly cook and stir onion until translucent, then mix in the honey. Stir until the onion is golden brown, about 5 minutes, then remove from the skillet and set aside. Place the remaining oil and the chicken in the same skillet over medium high heat. Cook until the chicken is no longer pink, stir in the barbeque sauce and evenly coat the chicken. Set out four tortillas and layer each with the chicken, onions, Cheddar cheese and Monterey Jack cheeses. Top with the remaining tortillas. One or two at a time, place the layered tortillas on a large baking sheet. Bake uncovered for 20 minutes, or until cheeses are melting. Do not let the tortillas become too crisp. Remove from the oven, and cut into quarters to serve with your favorite toppings.

Spicy Honey Mustard Pork Roast**

3 lb pork roast

2 Tbs black pepper

1/4 c honey

1/2 tsp dried thyme, crushed

2 Tbs Dijon mustard

1/2 tsp salt

Preheat oven to 350 degrees. Score ½ inch slits in your roast and place in a baking dish. In a bowl, combine honey, mustard, pepper, thyme, and salt and mix until well blended. Brush mixture over the roast, working well into the slits. Bake roast in the oven for one hour. Remove from the oven and flip the roast over in the pan. Brush the remaining honey sauce over the roast. Return to the oven and continue baking for 45 minutes to an hour longer. Making sure the roast is done through. Let stand for 15 minutes before slicing.

Spicy Chicken and Sweet Potato Stew

1 tsp olive oil

1 tsp ground cumin

1 onion, chopped

1 tsp dried oregano

4 cloves garlic, minced

1 tsp cocoa powder

1 lb sweet potatoes, peeled and cubed

1/4 tsp ground cinnamon

1 orange bell pepper, seeded and cubed

1/4 tsp red pepper flakes

1 lb cooked chicken breast, cubed

1 1/2 Tbs all-purpose flour

1 can (28 oz) diced tomatoes

2 Tbs water

2 c water

1 c frozen corn

1 tsp salt

1 can (16 oz) kidney beans, rinsed and drained

2 Tbs chili powder

1/2 c chopped fresh cilantro

In a large pot, over medium heat, stir in onion and garlic and cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and water. Season with the salt, chili powder, cumin, oregano, cocoa powder, cinnamon and red pepper flakes. Increase the heat to medium-high and bring to a boil. In a small bowl, dissolve the flour in two tablespoons water, and stir into the boiling stew. Reduce the heat to medium-low, cover and simmer until the potatoes are tender but not mushy, about 10-15 minutes. Stir occasionally to keep it from sticking. Once the potatoes are done, stir in the kidney beans and cook until the beans are heated through. Stir in the cilantro just before serving.

Spicy and Sweet Kielbasa**

2 Tbs oil

1 can (15 oz) pineapple chunks, drained

2 pkgs (16 oz ea) kielbasa sausage

1 jar (4 oz) maraschino cherries

1 bottle (16 oz) barbeque sauce

1 Tbs crushed red pepper flakes

1/4 c grape jelly

2 dashes cayenne pepper hot sauce

Cut the sausage into 1 inch pieces. In a large skillet over medium-high heat, cook the sausage in the oil until browned. Add the barbeque sauce, grape jelly, pineapple, cherries, red pepper flakes and cayenne pepper hot sauce and stir. Simmer for at least 20 minutes, and serve.

 

March 26, 2016

Broccoli Cheese Soup

1/2 c butter

2 c milk

1 onion, chopped

1 Tbs garlic powder

1 (16 oz) pkg frozen chopped broccoli

2/3 c cornstarch

4 (14.5 oz) cans chicken broth

1 c water

1 (l lb) loaf processed cheese food, cubed

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10-15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Clam Chowder**

3 (6.5 oz) cans minced clams

3/4 c all-purpose flour

1 c minced onion

1 qt half-and-half cream

1 c diced celery

2 Tbs red wine vinegar

2 c cubed potatoes

1 1/2 tsp salt

1 c diced carrots

ground black pepper, to taste

3/4 c butter

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Peanut Butter Vegetable Chicken Soup

8 c chicken broth

1/2 c chopped onion

2 c diced, cooked chicken meat

1/2 c chopped green bell pepper

1 c peeled and cubed potatoes

2 cloves garlic, minced

1 c diced carrots

1/2 c peanut butter

1 c diced zucchini

1 Tbs chopped fresh parsley

1 c broccoli florets

salt, to taste

1 c canned whole tomatoes, chopped

ground black pepper, to taste

1/2 c chopped celery

In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, until vegetables are tender. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

Ham and Bean Soup**

1 (20 oz) pkg 15 bean mixture, soaked overnight

2 Tbs Worcestershire sauce

1 ham bone

2 Tbs Dijon mustard

2 1/2 c cubed ham

1 Tbs chili powder

1 large onion

3 bay leaves

3 stalks celery, chopped

1 tsp ground black pepper

5 large carrots, chopped

1 Tbs dried parsley

1 (14.5 oz) can diced tomatoes, with liquid

3 Tbs lemon juice

1 (12 oz) can low-sodium vegetable juice

7 c low-fat, low sodium chicken broth

3 c vegetable broth

1 tsp kosher salt

Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

March 19, 2016

Mango Madness Fruit Salad

5 mango, peeled and diced

1/4 c chopped cilantro

6 fresh strawberries, sliced

1/2 lime, juiced

1/2 c blackberries

Combine mangos, strawberries, and blackberries in a bowl. Toss with cilantro and lime. Refrigerate for 1 hour.

Baked Ham and Cheese Dip

2 (8 oz) pkgs cream cheese, softened

1 c chopped smoked ham

2 c grated sharp cheddar cheese

1 (4 oz) can chopped green chilies

1 (8 oz) container sour cream

Preheat oven to 350 degrees. Mix cream cheese, cheddar cheese, sour cream, ham, and green chilies in a baking dish. Bake in the preheated oven until bubbling, about 30 minutes; serve hot.

Jimmy Dean Sausage Crostini**

1 (16 oz) pkg regular flavor Jimmy Dean pork

1/3 c fresh basil, finely chopped

sausage, cooked, crumbled and drained

2 (12 oz) loaves French bread, sliced 3/4 in thk

1 medium yellow onion, finely chopped

4 Tbs olive oil or melted butter

1 1/2 c shredded mozzarella cheese

1 1/2 tsp finely chopped rosemary, optional

1 (8 oz) pkg cream cheese, softened

3/8 tsp cayenne pepper, optional

2/3 c sweet red pepper, finely chopped

Preheat oven to 375 degrees. In large bowl, combine cooked sausage, onion, mozzarella, cream cheese, red pepper, basil, and optional ingredients if desired; mix well. Place sliced bread on baking sheet, brush tops with butter or olive oil and bake until lightly toasted. Remove from oven and top each slice with sausage mixture. Return to oven and bake 7-10 minutes or until topping is hot. Serve warm.

Smokey Hard Boiled Eggs

6 hard-cooked eggs, peeled

1/4 tsp paprika, smoked

1/4 c mayonnaise

1/4 tsp seasoned salt

1/2 tsp mustard, ground

2 slices bacon, crisply cooked and crumbled

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher. Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon. Refrigerate 1 hour or until ready to serve.

Krabby Salad Dip**

1 lb imitation crabmeat, chopped

1/2 c mayonnaise

2 stalks celery, minced

1/4 tsp pepper

2 Tbs minced onion

1 pinch garlic powder

2 Tbs chopped fresh parsley

seasoned salt

1 tsp mustard

1/2 c black olives, optional

In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Cover, and refrigerate for at least 45 minutes. Taste before serving and adjust seasonings to taste. Serve with crackers, crostini or chips.

March 12, 2016

Mother's Chicken and Rice

3 chicken breasts, cut into cubes

1 (10.75 oz) can cream of celery soup

2 c water

1 (10.75 oz) can cream of mushroom soup

2 c instant white rice

salt and ground black pepper, to taste

1 (10.75 oz) can cream of chicken soup

1/2 c butter, sliced into pats

Preheat oven to 400 degrees. Grease sides and bottom of a casserole dish. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture. Bake until the rice is tender and the chicken is cooked through, 60-75 minutes. Cool for 15 minutes before serving.

Creamy Swiss Chicken Casserole**

1 (10.75 oz) can cream of chicken soup

4 slices Swiss cheese

1/4 c milk

1 (4 oz) can sliced mushrooms, optional

4 skinless, boneless chicken breast halves

1 (10 oz) package uncooked egg noodles

Preheat oven to 375 degrees. Lightly grease an 8x8 inch casserole dish. In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms. Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8-10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

Buffalo Chicken and Roasted Potato

cooking spray

8 potatoes, cut into 1/2-inch cubes

6 Tbs hot pepper sauce

2 lb skinless, boneless chicken breast halves,

1/3 c olive oil

cut into 1/2-inch cubes

2 Tbs garlic powder

2 c shredded Mexican cheese blend

1 Tbs freshly ground black pepper

1 c crumbled cooked bacon

1 Tbs paprika

1 c diced green onions

1 1/2 tsp salt

Preheat oven to 500 degrees. Spray a 9x13-inch baking dish with cooking spray. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast. Bake potatoes until tender inside and crisp and brown outside, 45-50 minutes, stirring every 10-15 minutes. Reduce oven heat to 400 degrees. Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Surprising Chicken and Broccoli Casserole**

4 skinless, boneless chicken breast halves

1 Tbs mayonnaise

1 lb broccoli florets, cooked

1 c shredded cheddar cheese

1 (10.75 oz) can cream of mushroom soup

1 c dry stuffing mix

Preheat oven to 350 degrees. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

March 5, 2016

Chicken Cabbage Stir Fry

3 chicken breast halves

1/2 tsp ground ginger

1 tsp oil

1 tsp garlic powder

3 c green cabbage, shredded

1/2 c water

1/2 c diced red bell pepper

soy sauce, to taste

1 Tbs cornstarch

Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and red peppers and saute two minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about one minute. Refrigerate leftovers within 2 hours. (You can add onions and red peppers to taste)

Cabbage Soup**

1 lb kielbasa (sausage), sliced

1 Tbs spicy brown mustard

1 lb potatoes, peeled and cubed

1 Tbs white wine vinegar

1 onion, diced

chives, chopped, garnish

6 c low-sodium chicken broth

fresh drill, garnish

1/2 head cabbage, thinly sliced

salt and pepper, to taste

2 cloves garlic, minced

In a large pot or Dutch oven over medium-high heat brown the sausage. Once cooked on all sides, add diced onion and saute until softened and translucent. Then add garlic and cook for 1-2 minutes. Next add the potatoes, mustard and vinegar, stirring everything together. Add chicken stock and cabbage, and season with salt and pepper. Bring mixture to a boil and cook for 15 minutes, or until potatoes are tender. Garnish with chives and dill and serve warm.

Fried Cabbage w/Bacon

6 slices bacon, chopped

1 tsp ground black pepper

1 large onion, diced

1/2 tsp onion powder

2 cloves garlic, minced

1/2 tsp garlic powder

1 large head cabbage, cored and sliced

1/8 tsp paprika

1 Tbs salt, or to taste

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Cabbage Rolls**

12 leaves cabbage

1 1/4 tsp salt

1 c cooked white rice

1 1/4 tsp ground black pepper

1 egg, beaten

1 (8 oz) can tomato sauce

1/4 c milk

1 Tbs brown sugar

1/4 c minced onion

1 Tbs lemon juice

1 lb extra-lean ground beef

1 tsp Worcestershire sauce

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8-9 hours.

 

February 27, 2016

Peanut Butter Chocolate Chip Cookies

1 c butter, softened

1/4 c unsweetened cocoa powder

1 c sugar

2 tsp baking powder

1 c firmly packed brown sugar

1/2 tsp salt

3/4 c creamy peanut butter

2 c chocolate chips (12 oz)

2 large eggs

1 1/2 c quick-cooking oats

1 tsp vanilla

1 c unsalted roasted peanuts, chopped

2 c all-purpose flour

Preheat oven to 350 degrees. In a bowl, mix butter sugar, brown sugar and peanut butter until well blended. Beat in eggs and vanilla until smooth. In another bowl, combine flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well blended. Stir in chocolate chips, oats and peanuts. Drop dough in rounded 2 tablespoon sized portions, 3 inches apart onto buttered or cooking parchment lined baking sheets. With a lightly floured fork, gently press each cookie to about 1/2 inch thick. Bake until golden and tops feel set when touched. Let stand on sheets 5 minutes then transfer to wire racks to cool.

Peach Fluff Dessert

16 whole graham crackers, crushed

1 pint heavy cream

3/4 c butter, melted

1/3 c sugar

1/2 c sugar

6 large fresh peaches, pitted and sliced or

4 1/2 c miniature marshmallows

2 (24.5 oz) canned

1/4 c milk

Combine the graham cracker crumbs, melted butter and 1/2 cup sugar in a bowl, and mix until evenly moistened. Reserve one-quarter cup of this for the topping. Press the remaining mixture into the bottom of a 9x13 inch baking dish. Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool. Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream form stiff peaks. Fold the whipped cream into the cooled marshmallow mixture. Spread half the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.

Mexican Chocolate Pots de Crème

1 c heavy whipping cream

2 Tbs coffee liqueur (such as Kahlua)

1 c whole milk

6 oz finely chopped high-quality bittersweet chocolate

1 tsp espresso powder

6 large egg yolks

1 tsp ground cinnamon

2 Tbs superfine sugar

1/4 tsp cayenne pepper

6 ramekins

Preheat oven to 300 degrees. In a small saucepan over medium-low heat, bring cream milk, espresso powder and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring to a boil, then remove from heat and stir in coffee liqueur. Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand one minute, then stir until smooth. In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes. Meanwhile, in a kettle or small pot, bring about 4 cups of water to a simmer. Arrange a dish towel in the bottom of a 9x13 inch pan. Set the ramekins on top the towel (this helps keep them in place), then fill each ramekin with the chocolate custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake the pot de crème until their edges are set but their centers are still wobbly, about 25 minutes. Do not over bake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in the refrigerate until fully set, about 3 hours. Garnish with whipped cream and bittersweet chocolate shavings.

Warm Winter Citrus Dessert**

2 red grapefruit, peeled and sectioned

1/2 c packed brown sugar

2 large oranges, peeled and sectioned

2 Tbs butter, softened

1 c fresh pineapple chunks

Preheat the oven broiler and set the oven rack about 6 inches from the heat. Place the grapefruit, orange and pineapple into an 8x8 inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit. Broil the fruit until the sugar is bubbly, about 5-6 minutes. Allow to cool for several minutes before serving warm.

February 20, 2016

Any Flavor Coffee Cake

2 c all-purpose flour

4 Tbs shortening, melted

3 tsp baking powder

1/4 c fruit preserves or jam

1/2 tsp baking soda

1 c diced or sliced fresh fruit

1/4 tsp salt

1/4 c chopped nuts

2 large eggs

1 tsp sugar

1 c buttermilk

1 c powdered sugar

1/2 c sugar

2 1/2 Tbs buttermilk

Preheat the oven to 350 degrees. Sift together the first four ingredients. Whisk together eggs and next three ingredients in a large bowl. Whisk flour mixture into egg mixture. Pour batter into a lightly greased 9-inch round cake pan. Dollop preserves or jam by the teaspoon over batter, and gently swirl with a knife. Top with diced fruit and chopped nuts. Sprinkle with 1 teaspoon sugar. Bake at 350 degrees for 37-45 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan to wire rack and cool another 5 minutes. Whisk together powdered sugar and 2 ½ tablespoons buttermilk. Drizzle over warm coffee cake.

Blueberry Cream Cheese Coffee Cake**

1 c fresh or frozen blueberries

1/4 tsp salt

1/4 c apple juice

1 tsp grated lemon peel

1 tsp cornstarch

3/4 c plain low-fat yogurt

2 c all-purpose flour

1 tsp vanilla

1 c sugar, divided

2 large eggs

1/2 c cold butter, cut into chunks

6 oz cream cheese, softened

1/2 tsp baking powder

1 tsp lemon juice

1/2 tsp baking soda

1/2 c sliced almonds

In a saucepan, bring blueberries and apple juice to a boil. Reduce heat and simmer until blueberries have released their juices, stirring gently, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons of water. Add to blueberry mixture, stir until it simmers and begins to thicken. Let cool to room temperature. In a bowl or food processor, mix flour and 3/4 cup sugar. Add butter and cut in with a pastry blender or pulse until it resembles coarse crumbs. Reserve 1/2 cup, and pour remaining into a large bowl. Stir in baking powder, baking soda, salt and lemon peel. In another bowl, mix yogurt, vanilla and one egg until blended; stir into flour mixture. Spread batter in a buttered 9-inch round baking pan. In the bowl or food processor, beat on high speed cream cheese, remaining 1/4 cup sugar, remaining egg and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese, leaving some visible. Stir almond into reserved flour mixture and sprinkle over cake, concentrating most round edge of batter. Bake at 350 until center of cake barely jiggles when pan is gently shaken, and top of cake is golden brown, 30-40 minutes. Let cool on a rack for 15 minutes, then serve warm or at room temperature.

Overnight Coffee Cake

CAKE

2/3 c butter, melted

2 c all-purpose flour

1 c buttermilk

1 tsp baking powder

2 large eggs

1 tsp baking soda

TOPPING:

1/2 tsp salt

1/2 c firmly packed brown sugar

3/4 c sugar

1/2 c pecans

1/2 c firmly packed brown sugar

1 tsp ground cinnamon

1 tsp ground cinnamon

Combine Cake ingredients in a large mixing bowl. Beat at low speed of electric mixer until moistened, then beat at medium speed 3 minutes. Spoon batter into a greased and floured 9x13 inch baking pan. Cover and chill 8-12 hours. Combine Topping ingredients and place in an airtight container until ready to bake the coffee cake. Preheat the oven to 350 degrees. Sprinkle batter with the topping mixture. Bake for 30 minutes, or until tester comes out clean. Serve warm!

Chocolate Chip Sour Cream Coffee Cake**

1/2 c butter, softened

1 tsp baking powder

1 c sugar

1 tsp baking soda

2 eggs, beaten

1 (6 oz) pkg chocolate chips

1 c sour cream

1 tsp cinnamon

2 Tbs milk

1/2 c sugar

2 c all-purpose flour

Preheat oven to 350 degrees. Grease and flour a 10-inch tube baking pan (Bundt or angel food style). In a medium bowl cream together the butter and 1 cup sugar. Beat in the eggs until the mixture is light and fluffy. In a separate bowl, combine the sour cream and milk, and set aside. Sift together the flour, baking powder and baking soda; and add alternately with the sour cream mixture until well blended. Fold in the chocolate chips. Spoon half the batter into the prepared pan. Combine the cinnamon and ½ cup sugar and sprinkle half the mixture over the batter in the pan. Spoon in the remaining batter and sprinkle with the remaining cinnamon mixture. Bake for 45 minutes. Cool on a wire rack.

February 13, 2016

Bacon and Baked Potato Soup

12 slices bacon

4 green onions, chopped

2/3 c butter

1 1/3 c shredded cheddar cheese

2/3 c all-purpose flour

1 c sour cream

7 c milk

1 tsp salt

4 large baked russet potatoes, peeled & cubed

1 tsp ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. In a stock pot melt the butter over medium heat, and whisk in flour until smooth. Gradually stir in the milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, simmer another 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.

Lemon Pork Chop Bake**

6 (4 oz) pork chops

1/4 c packed brown sugar

1 lemon

1 tsp white wine vinegar

3/4 c ketchup

Preheat oven to 325 degrees. In a large skillet over medium heat, brown pork chops on both sides. Remove chops and place them in a shallow baking dish. In a bowl, combine the ketchup, brown sugar and vinegar. Pour the mixture over the chops, spreading to cover evenly. Cut six slices from the lemon, and lay one slice on top of each chop. Squeeze the juice from the remaining portion of the lemon over the chops. Cover and bake for 30 minutes, then uncover and continue baking for another 10 minutes.

Bacon Wrapped Mozzarella Sticks

(13 Feb 16)

1 lb bacon

toothpicks

6 individual packaged Mozzarella sticks

dipping sauce, as desired

oil for frying

Freeze the Mozzarella sticks for at least three hours. When ready to prepare, fill your deep-fryer and set it to preheat to 350 degrees. Unwrap the cheese sticks, and separate the bacon slices. Lay a cheese stick on the center of a slice of bacon, and fold each end over the stick, covering the cheese. Take a second slice of bacon, and wrap the bacon-covered cheese stick starting at one end and spiraling around it completely. Secure with a toothpick. Fry them in the hot oil until they are crispy and golden, and drain on paper towels.

Sausage Stuffed Jalapenos**

1 lb ground pork sausages

1 lb large fresh jalapeno peppers, halved

1 (8 oz) pkg cream cheese, softened

lengthwise and seeded

1 c shredded Parmesan cheese

1 (8 oz) bottle ranch dressing, or dipping sauce

Preheat oven to 425 degrees. Place sausage in a skillet over medium heat and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese and Parmesan cheese. Spoon about one tablespoon of sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake for 20 minutes, until bubbly and lightly browned. Serve with ranch dressing or your favorite dipping sauce.

February 6, 2016

Chicken Apple Sausage w Cabbage

1 1/2 tsp butter

3 c apple cider or apple juice

1 tsp olive oil

1 lb small Yukon gold potatoes, scrubbed

4 links Chicken & Apple sausage

1 1/2 lb finely shredded green cabbage

1 onion, sliced

2 Tbs Dijon mustard, for garnish

1 pinch salt and pepper, to taste

2 Tbs chopped parsley, for garnish

3 cloves garlic, crushed

Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 5-8 minutes. Stir onion, salt and pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes. Stir garlic into sausage mixture; increase heat to medium-high and stir in unpeeled potatoes. Bring to a simmer. Pour cabbage over the top of the sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, about 20-25 minutes. Remove sausages and potatoes and set them aside. Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes. Return potatoes and sausages to the Dutch oven and remove from