Recipes - cake recipe chicken recipies chocolate recipe

Mini Mushroom and Sausage Quiches

2009-02-25T19:29:00.001-08:00

Mini Mushroom and Sausage Quiches

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Position rack in center of oven; preheat to 325 degrees F. Coat a nonstick muffin tin generously with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Yield: 12 servings

Kurtis

Scrambled Eggs in Potato Nests

2009-02-23T17:53:00.000-08:00

Scrambled Eggs in Potato Nests
Prep: 20 min.
Bake: 22 min.

1 20-oz. pkg. refrigerated shredded hash brown potatoes
2 eggs, beaten
1 Tbsp. snipped fresh chives
1/2 tsp. salt
12 eggs
2/3 cup milk
1/4 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. butter or margarine
1-1/2 cups shredded American cheese (6 ounces)
Fresh chives (optional)

1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.

2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.

3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.

4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

Nutrition Facts
Calories 205.277, Total Fat (g) 12.419, Saturated Fat (g) 5.987, Monounsaturated Fat (g) , Polyunsaturated Fat (g) , Cholesterol (mg) 266.253, Sodium (mg) 487.607, Carbohydrate (g) 11.046, Total Sugar (g) , Fiber (g) .624, Protein (g) 12.172, Vitamin C (DV%) 5, Calcium (DV%) 13, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

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Holiday Inn Brownie Caramel Cheesecake

2009-02-22T19:11:00.001-08:00

Holiday Inn Brownie Caramel Cheesecake

1 package (9 ounce) brownie mix
1 egg
1 tablespoon cold water
1 package (14 ounce) individually wrapped caramels, unwrapped
1 can (5 ounce) evaporated milk
2 packages (8 ounce) cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Preheat oven to 350 degrees. Grease the bottom of a 9 inch springform pan.

In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

By Chef Jeff DeJong / Holiday Inn

This recipe for Holiday Inn Brownie Caramel Cheesecake serves/makes 12

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Baked Portobollo (Portabella) Mushrooms

2009-02-22T11:57:00.000-08:00

Baked Portobollo (Portabella) Mushrooms

4 large portobollo (portabella) mushrooms, cleaned and stemmed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh thyme leaves
Salt and pepper to taste

Preheat oven to 350 degrees F.
Lightly score top of mushroom caps in a diamond pattern. On the gill side, cut a shallow X in the center where stem was attached.

In a small saucepan over medium heat, heat olive oil and garlic until fragrant. Remove from heat. Strain and let cool. In a small bowl, whisk together the olive oil, balsamic vinegar, and thyme. Add salt and pepper to taste.

Place mushrooms, gill side down, on an oiled baking pan. Drizzle olive oil mixture over the top. Bake 15 minutes; then turn over. Bake another 10 to 15 minutes until tender. Remove from oven and serve whole or sliced.

Makes 4 servings.

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Chocolate-Cream Cheese Cupcakes

2009-02-21T17:57:00.001-08:00

Chocolate-Cream Cheese Cupcakes
SERVINGS: 18 cupcakes

1/2 of an 8-ounce package fat-free cream cheese, softened
1/4 cup frozen egg product, thawed
1/3 cup granulated sugar
1/3 cup miniature semisweet chocolate pieces
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup plain low-fat granola

Line 18 muffin cups with paper bake cups; set aside.

Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg product and the 1/3 cup granulated sugar. Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.

Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of cream cheese mixture over each.. Sprinkle with granola.

Bake in a 350° oven for 25 to 30 minutes or till tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.

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Easy Paella

2009-02-21T12:21:00.001-08:00

Easy Paella
Recipe Provided By: Martha Stewart

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounce) package chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed

In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high
heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do
not overcook). Transfer to a plate.
Add remaining tablespoon oil and sausage to pan; cook over medium-
high heat until beginning to brown, about 2 minutes. Add onion, and
cook, stirring frequently, until translucent, 3 to 4 minutes. Add
garlic and rice; cook, stirring to coat, until rice is translucent, 1
to 2 minutes.
Stir in paprika, turmeric, tomatoes, and broth, scraping up browned
bits from bottom of pan with a wooden spoon. Season with salt and
pepper.
Bring to a boil, then reduce heat to a simmer. Cover, and cook until
rice is tender and has absorbed almost all liquid, 20 to 25 minutes.
Stir in peas; cook 1 minute. Stir in cooked shrimp; serve
immediately.

Yield: 8 servings

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Classic Honey Cake

2009-02-21T11:44:00.001-08:00

Classic Honey Cake

3 eggs
1 1/3 cups honey
1 1/2 cups sugar
1 cup strong black coffee
2 teaspoons baking powder
3 tablespoons margarine, softened
1 teaspoon baking soda
4 cups flour
1 teaspoons cinnamon

Preheat oven to 325F. Grease and flour a 9 by 13-inch cake pan.
In a large mixer bowl, beat eggs and honey together. Add sugar
and mix again. Mix coffee with baking powder, and then add with
margarine to the egg mixture. Add baking soda, flour, and cinnamon
and beat together well. Pour into greased cake pan. Bake for 55
minutes to an hour.

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Rice Pilaf with Scallions

2009-02-21T07:28:00.001-08:00

Rice Pilaf with Scallions
Servings: 4

4 tsp. unsalted butter
1 onion\cooked, diced
2 celery rib, finely diced
8 scallion, trimmed and finely diced
3/4 cup long grain rice
1-1/2 cups chicken stock
1/2 cup parsley, chopped

Melt butter in a heavy nonstick skillet over medium high heat. Saute onion and celery 5-6 minutes or until onion is translucent. Stir in scallions and rice. Saute another 2-3 minutes, stirring frequently, or until rice is translucent. Stir in stock, and salt and pepper to taste. Increase heat to high and bring to a boil. Immediately reduce heat to low. Cover skillet and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let sit covered 5 minutes. Fluff rice with a fork and sprinkle with parsley.

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Butterscotch Chip Cookies

2009-02-20T13:17:00.001-08:00

Butterscotch Chip Cookies

1 1/8 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions:

Butterscotch Chip Cookies

Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on ungreased cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350F in a preheated oven for 8 to 10 minutes.

Makes 2 dozen.

Meatloaf with Sweet and Sour Sauce

2009-02-20T10:17:00.000-08:00

Meatloaf with Sweet and Sour Sauce

1 1/2 lbs ground beef
1 slice bread (broken or chopped finely)
1 egg
1 small onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2 cup whole milk or half-and-half

Sauce:
4 tablespoons apple cider vinegar
4 tablespoons dark brown sugar, packed firm
1/2 cup ketchup

Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top. Combine sauce ingredients and pour on top and sides
of meatloaf. Bake at 350F about 1 hour to 1 hour 15 minutes or
until done.

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Chile Enchilada Chicken Breasts

2009-02-20T08:20:00.000-08:00

Chile Enchilada Chicken Breasts

4 Boneless Skinless Chicken Breasts with Rib Meat
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 can enchilada sauce, 10 oz.
2 jalapeno peppers, whole, canned; seeded and cut in strips
1/2 cup Mexican cheese blend, shredded

Wash hands. Remove protective glaze from frozen chicken by holding under lukewarm running water about 1 minute. Pat dry. Wash hands.
Heat oil in large nonstick skillet over medium-high. Add chicken; sprinkle with salt and pepper. Cook 4 to 5 minutes per side or until browned.
Stir cumin into enchilada sauce. Pour sauce over chicken. Cover; reduce heat and simmer, turning once or twice, 10 minutes. Remove cover and cook an additional 5 minutes or until chicken is done (internal temp 170°F).
Spoon sauce over chicken. Top with chilies and cheese. Cover and cook 2 to 5 minutes or until cheese melts.

Serving Suggestion: Serve with Mexican-style black beans and seasoned rice. Refrigerate leftovers.

Substitution Tip: To substitute Fresh Chicken, simply decrease cooking time by about one-third.

Braised Mushrooms

2009-02-19T19:33:00.001-08:00

Braised Mushrooms

1 1/2 pounds large mushrooms, with stems
1 tablespoon butter
1 teaspoon garlic, minced
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup mixed fresh herbs (parsley, chives, tarragon, and thyme), chopped

Rinse mushrooms under cool water. Cut large mushrooms in half. Heat butter in a heavy saute pan. Add mushrooms and cook about 5 minutes. Add garlic, red wine, Worcestershire, and soy sauce. Cover and bake for 30 minutes in 350-degree F oven. Remove from oven and add salt, pepper and herbs. Serve hot or cold as an appetizer or as a side dish.

Yield 8

Cheesy Roast Beef Wraps

2009-02-19T17:10:00.001-08:00

Cheesy Roast Beef Wraps

Cheese and deli roast beef are wrapped up in an easy to make sandwich.

Prep: 20 min

4 (10-inch) flour tortillas, warmed
1/2 cup blue cheese or ranch salad dressing
8 thin slices deli roast beef
1/4 cup chopped onion
1 cup chopped tomato
2 cups torn mixed salad greens
8 slices (3/4-ounce each) deli LAND O LAKES® American Cheese

To assemble each wrap, spread 1 warm tortilla with 2 tablespoons salad dressing; layer with 2 slices roast beef, 1 tablespoon onion, 1/4 cup tomato, 1/2 cup salad greens and 2 slices cheese.

Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas.

Makes 4 sandwiches

Nutritional Info Per 1 Sandwich: Calories 530, Fat 34 g, Cholesterol 50 mg, Sodium 1370 mg, Carbohydrates 40 g, Dietary Fiber 3 g, Protein 18 g

This recipe created by Land O'Lakes.

Cranberry-Honey Spice Pinwheel Cookies

2009-02-19T12:38:00.000-08:00

Cranberry-Honey Spice Pinwheel Cookies
Makes 90 cookies

ACTIVE TIME: 1 1/2 hours
TOTAL TIME: 6 hours (including freezing & cooling times)
EASE OF PREPARATION: Moderate

Filling
1 1/2 cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed
1/2 cup honey
2 teaspoons freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or allspice

Dough
2 1/3 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons baking powder
Scant 1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or allspice
1/3 cup canola oil
3 1/2 tablespoons butter, melted and cooled
1 cup sugar
1/3 cup honey
2 large eggs
3 tablespoons low-fat milk, plus more as needed
2 1/2 teaspoons freshly grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract

1. To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.

2. To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl.. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.

3. Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

4. To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

5. To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.

NUTRITION INFORMATION: Per cookie: 54 calories; 1 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 10 g carbohydrate; 1 g protein; 0 g fiber; 24 mg sodium..

1/2 Carbohydrate Serving
Exchanges; 1/2 other carbohydrate

TIP: Kitchen note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Tip: To produce perfectly round pinwheel cookies, enclose the rolls in cardboard tubes (from foil or paper towels, for example) before freezing (Step 4). Slit each tube lengthwise and insert the wrapped pinwheel log. Secure the tube around the log using rubber bands or tape.

MAKE AHEAD TIP: Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze for up to 2 months. Do not defrost before slicing. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

Secret Treat Molasses Cookies

2009-02-18T13:00:00.001-08:00

Secret Treat Molasses Cookies

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup strawberry preserves
1 2/3 cups confectioners' sugar
2 tablespoons water
1/4 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar. Add egg; mix well.
Beat in molasses. Combine flour, baking soda, salt, cinnamon and
ginger; add to creamed mixture and mix well. (The dough will be very
stiff.) Cover and chills several hours or overnight. On a lightly
floured surface, roll dough to 1/8-in. thickness; cut into 2-1/4-in.
to 2-1/2-in circles. Place 1/2 teaspoon preserves on half of the
circles; top with remaining circles. Pinch edges together to seal.
Place on greased baking sheets. Bake at 350 degrees F for 10 minutes
or until lightly browned. Cool on a wire rack. Combine glaze
ingredients and frost cooled cookies.

Yield: 24 servings

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German Chocolate Cheesecake

2009-02-17T12:51:00.001-08:00

German Chocolate Cheesecake

For the crust:
2 cups chocolate graham cracker crumbs (about two inner packages of
graham crackers). Chocolate cookie crumbs may be substituted.
6 tablespoons butter, melted.

For the filling:
2 1/2 eight-ounce packages of cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
2 tablespoons milk

For the toppings:
1 cup chopped pecans or walnuts
For the chocolate topping, combine four ounces of sweet German
chocolate with two tablespoons whipping cream and one tablespoon
butter. Melt in a small saucepan and stir until smooth.
For the caramel topping, melt 12 caramels with 1/3 cup cream in a
small saucepan, stirring until smooth. Or use ice cream topping.

Preheat the oven to 450 degrees.

1. In a nine-inch spring form pan, mix the cracker crumbs and the
melted butter. Press the crumb mixture into a crust across the bottom
and about one inch up the sides. Bake the crust for eight minutes.
2. In a large bowl, cream the cream cheese with the sugar. Add the
flour and salt. Add the eggs, vanilla, and milk all at once. Mix
until just combined, scraping down the sides of the bowl. Pour the
filling mix into the crust.
3. Bake for ten minutes at 450 degrees. Lower the temperature to 200
degrees and bake for an additional 35 to 40 minutes or until the
cheesecake filling is set.
4. After the cheesecake has cooled for ten minutes, with a sharp
knife, loosen the edges of the cheesecake from the pan so that the
cake will pull away from the pan as it cools. Remove the rim of the
pan after it has cooled for about forty-five minutes.
5. Drizzle the cheesecake with caramel and then with chocolate.
Sprinkle nuts on the cake. Refrigerate until completely cool before
serving.

Mixed Berry Cobbler

2009-02-16T17:18:00.001-08:00

Mixed Berry Cobbler

FILLING
6 cups fresh or frozen (unthawed) mixed berries (blueberries, blackberries, raspberries and/or strawberries)
3/4 cup regular or nonalcoholic sweet fruit wine, such as blackberry or cherry
2 teaspoons vanilla extract
3/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon

TOPPING
1 3/4 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup chopped toasted walnuts or pecans*
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon

1. Heat oven to 350°F. Place berries in 8-inch square baking dish; add wine and vanilla. Sprinkle with sugar, tapioca and cinnamon (no need to stir)..

2. In large bowl, stir together all topping ingredients; sprinkle over fruit. Pat down gently.

3. Bake 1 hour or until top is golden brown and juices are bubbling. Serve warm or at room temperature.

TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.

8 servings

PER SERVING: 575 calories, 26 g total fat (12 g saturated fat), 7.5 g protein, 80.5 g carbohydrate, 45 mg cholesterol, 135 mg sodium, 7 g fiber

Curried Chicken, Sweet Potatoes and Onions

2009-02-16T13:51:00.001-08:00

Curried Chicken, Sweet Potatoes and Onions

You won't believe the incredible flavor you get from a few carefully chosen ingredients. For a meatless entree, substitute two 16-ounce cans of drained garbanzo beans for the chicken thighs.

2 tablespoons vegetable oil
1 lb. boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 large sweet potato, peeled, chopped (1/2 inch)
1 medium onion, coarsely chopped
1 tablespoon curry powder
1 teaspoon coarse salt
1 (14-oz.) can unsweetened coconut milk*
1/4 cup slivered almonds, toasted

1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 3 to 4 minutes or until browned, stirring occasionally. Remove chicken. Add sweet potato and onion to skillet; cook 5 minutes or until lightly browned, stirring frequently.

2. Return chicken and any accumulated juices to skillet; sprinkle with curry powder and salt. Cook 1 minute. Stir in coconut milk; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until chicken is no longer pink, stirring frequently. Sprinkle with almonds.

TIP *Look for coconut milk in the Asian section of grocery stores. For a richer flavor, use coconut milk that only lists coconut milk, not water, in the ingredient list.

4 (1 1/4-cup) servings

PER SERVING: 540 calories, 37.5 g total fat (20 g saturated fat), 29.5 g protein, 24 g carbohydrate, 70 mg cholesterol, 515 mg sodium, 5.5 g fiber

Meatball-Mushroom-Parmesan Soup

2009-02-16T13:46:00.000-08:00

Meatball-Mushroom-Parmesan Soup
This soup relies on frozen meatballs for a quick, hearty weeknight dinner. Fresh vegetables, sautéed in a little olive oil, add homemade flavor.

1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta (spiral-shaped)
2 cups fresh baby spinach
1/4 cup shredded Parmesan cheese

1. Heat oil in medium saucepan over medium heat until hot. Cook mushrooms and garlic 30 seconds or until fragrant.
2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a boil. Cover and reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach; sprinkle with cheese.

2 (2-cup) servings

PER SERVING: 440 calories, 19.5 g total fat (6.5 g saturated fat), 28 g protein, 41 g carbohydrate, 55 mg cholesterol, 780 mg sodium, 3.5 g fiber

Bisquick Apple Sauce Bread

2009-02-16T11:13:00.001-08:00

Bisquick Apple Sauce Bread

2-1/2 c. Bisquick
1 c. quick cooking oats
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. honey
1 c. applesauce
1 c. golden raisins
1 c. walnuts, chopped

Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.

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Amish Pineapple Jello Salad

2009-02-16T11:03:00.001-08:00

Amish Pineapple Jello Salad

2 (3 ounce) package lemon Jell-O
1/2 cup sugar
1 1/2 cups boiling water
1 cup crushed drained pineapple
1 cup nuts
1 cup shredded cheese
1 cup whipping cream
1 cup mayonnaise
1 cup diced celery
1 cup diced green pepper
6 diced green onions

Dissolve Jell-O and sugar in boiling water; let stand and cool until Jell-O starts to congeal. Then add pineapple, nuts, cheese and whipped cream. Mix through Jell-O and put in 9 x 13-inch pan or dish. Let set. Mix together celery, green pepper, onions and mayonnaise. Put on top of Jell-O mixture and chill until ready to serve.

Wolfgang's Bacon-Wrapped Meat Loaf

2009-02-15T18:25:00.001-08:00

Wolfgang's Bacon-Wrapped Meat Loaf

3 tablespoons Olive Oil
1 large onion, diced
1/2 pound Mushrooms, finely chopped
3 Large cloves garlic, minced
1 cup Heavy Cream
1 1/2 teaspoons Minced fresh oregano
1 1/2 teaspoons Minced fresh thyme
1 1/2 teaspoons Salt
1/2 teaspoon Freshly ground black pepper
1 pound Lean ground pork
1 pound Lean ground beef
1 pound Ground veal
1 Egg, lightly beaten
3/4 pound Sliced bacon

In a large skillet over medium high heat, heat the olive oil.
Saute the onions until translucent, about 8 minutes.
Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
Add the cream, oregano, thyme, salt and pepper.
Bring mixture to a boil.
Reduce heat and simmer 5 minutes or until vegetables are tender.
Cool vegetable mixture.
In large bowl, combine the beef, pork, veal and vegetable mixture.
Stir in the egg.
Preheat oven to 400 degrees F.
Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
Continue with the meat mixture, patting down to level.
Fold the ends of the bacon strips up and over the ground meat mixture.
Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165 degrees F.
Remove the meatloaf from the oven and let rest for 10 minutes.
Carefully pour the juices out of the pan.
Cut into 8 slices.

Yield: 8 servings

Classic Chicken Pot Pie

2009-02-15T17:56:00.000-08:00

Classic Chicken Pot Pie

3 cups Cooked Chicken
1 cup sliced Cooked Carrots
1 cup diced Cooked Potatoes
1 cup Frozen Peas, thawed
1/2 cup chopped Celery
1/4 cup chopped Onion (optional)
6 tablespoons Butter
1/3 cup Unsifted Flour
7 teaspoons Chicken Bouillon
1/8 teaspoon Fresh Ground Black Pepper
3 cups Biscuit Baking Mix
5 1/2 cups Milk

Preheat oven to 375 F. Add onion and celery to large skillet and saute in butter over medium heat until tender.

Stir in un-sifted flour, chicken bouillon, and fresh ground black pepper. Add 4-1/2 cups milk to skillet. Continue cooking, stirring until mixture thickens. Add cooked chicken, cooked carrots, cooked potatoes and peas. Remove skillet from heat.

Combine remaining cup of milk and biscuit baking mix in medium bowl. Stir to mix well. Spoon 2/3 of biscuit dough into well greased baking dish. Spread dough evenly to cover both bottom and sides of baking dish. Pour chicken pot pie filling into dough.

Place remaining dough onto floured surface and cut into 8 (3") rounds. Place biscuit rounds on top of casserole. Bake 25-30 minutes.

__,_._,___

Halibut in Butter Cream Sauce

2009-02-15T11:41:00.000-08:00

Halibut in Butter Cream Sauce

2 pounds halibut filet
salt, white pepper
1 1/2 tablespoons flour
2 tablespoons butter
8 ounces small fresh mushrooms
1/2 cup white onion, very thinly sliced
2 shallots, minced
1 small bay leaf
1/2 teaspoon minced garlic
3/4 cup dry white wine
3/4 cup cream
2 teaspoons minced parsley

Season halibut on both sides and dust lightly with the flour. Butter
a flat casserole generously and distribute the onions, shallots and
garlic evenly on the bottom of the dish. Lay the fish on top and
distribute the wine, bay leaf and mushrooms around it; dot with the
rest of the butter. Cover and bake at 350F for 20-30 minutes, basting
occasionally.

When fish is almost cooked (but not breaking-this will depend on the
thickness of the filet), carefully set the fish on a platter and boil
the cooking liquid down slightly for a minute or two. Add the cream
and reduce a little more as needed to the correct consistency. Taste
for seasoning and pour sauce over fish. Garnish with the minced
parsley and serve with steamed potatoes.

Lady and Sons Fried Pork Chops Recipe courtesy Paula Deen

2009-02-14T10:51:00.001-08:00

Lady and Sons Fried Pork Chops Recipe courtesy Paula Deen

6 cups vegetable oil
2 teaspoons House Seasoning, recipe follows, divided
1/2 teaspoon seasoned salt
6 pork chops
1 cup buttermilk
1 cup all-purpose flour

Heat oil in a large, heavy bottomed pot to 350 degrees F.

Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Deviled Fried Chicken

2009-02-13T17:49:00.001-08:00

Deviled Fried Chicken

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 (3 1/4 lb.) fryer chicken, cut into 8 pieces
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard,
1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard,
1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces.
Seal bag, eliminating air. Turn bag to coat chicken evenly.
Refrigerate at least 1 day and up to 2 days, turning plastic bag
occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tablespoon
onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons
cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass
dish. With marinade still clinging to chicken pieces (do not shake
off excess), add chicken to flour mixture; turn to coat thickly.
Let chicken stand in flour mixture for 1 hour, turning chicken
occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter
pot. Attach deep-fry thermometer. Heat oil over medium-high heat to
350F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat
to medium-low and fry 5 minutes, adjusting heat to maintain oil
temperature between 280F and 300F (oil should bubble constantly
around chicken). Using wooden spoons, turn chicken over. Fry 7
minutes. Turn chicken over again. Fry until deep golden brown and
cooked through, about 3 minutes longer. Using same spoons, transfer
chicken to large rack set on baking sheet.

Reheat oil to 350F. Repeat frying with remaining 4 pieces of
chicken. Serve chicken warm or at room temperature within 2 hours,
or chill up to 1 day and serve cold.

__,_._,___

Blackberry-Peach Crisp

2009-02-13T14:17:00.000-08:00

Blackberry-Peach Crisp

cooking spray
1 cup fresh blackberries
1 cup fresh peaches, pitted and sliced
4 teaspoons fresh orange juice
1/2 teaspoon vanilla extract
3 tablespoons whole-wheat flour
3 tablespoons rolled oats
2 tablespoons brown sugar
4 teaspoons canola oil
2 teaspoons honey
1 teaspoon cinnamon
1/8 teaspoon nutmeg

Heat oven to 375F. Coat four 4-oz ramekins with cooking spray.
Combine berries, peaches, juice and vanilla in a bowl and mix well.
In a separate bowl, combine remaining ingredients with hands until
moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb
mixture evenly over the top of each. Bake 15 to 20 minutes or until
fruit bubbles and top is golden brown.

[goodcooking] Monte Cristo Sandwiches

2009-02-13T14:10:00.001-08:00

Monte Cristo Sandwiches

4 (1/3-inch-thick) slices egg bread
2 1/2 tablespoons whole grain Dijon mustard, divided
4 thin slices aged white cheddar cheese, divided
4 thin slices smoked turkey
4 thin slices smoked ham
4 leaves mustard greens
2 large eggs
3 tablespoons butter

Place 2 bread slices on work surface. Spread each with 1 tablespoon
mustard. Top each with 1 cheese slice, 2 turkey slices, 2 ham slices,
2 leaves mustard greens, another cheese slice, and bread.

Beat eggs and remaining 1/2 tablespoon mustard in pie dish to blend.
Melt butter in large skillet over medium-low heat. Dip both sides of
sandwiches into egg mixture. Place in skillet. Cover and cook until
bottoms are golden, about 5 minutes. Turn sandwiches over. Cover;
cook until golden and cheese is melted, about 4 minutes longer.
Transfer sandwiches to plates; cut into quarters.

Deviled Crab Cakes

2009-02-08T17:49:00.000-08:00

Deviled Crab Cakes

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3/4 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons thinly sliced scallion greens
16 saltines, finely ground
1/2 lb jumbo lump crabmeat, picked over
1 tablespoon vegetable oil
Accompaniments: tartar sauce and lemon wedges

Cook onion, bell pepper, and celery in 1 tablespoon butter in a
10-inch nonstick skillet over moderately low heat, stirring
occasionally, until vegetables are softened, about 8 minutes.
Whisk together egg, sour cream, mustard, Worcestershire sauce,
cayenne, and salt in a large bowl, then stir in scallion, cooked
vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat,
then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge
cakes in remaining saltine crumbs.

Heat oil and remaining 2 tablespoons butter in cleaned skillet
over moderate heat until foam subsides, then cook crab cakes,
turning once, until golden brown, 8 minutes total.

Grand Marnier Fruit Salad

2009-02-08T17:24:00.001-08:00

Grand Marnier Fruit Salad

2 cups green grapes
2 cups sliced strawberries
2 cups sliced plums
1 cup sliced peaches
1 cup orange segments
1 cup sliced peeled kiwi
1/2 cup Grand Marnier or other orange liqueur
1/2 cup orange juice
2 tablespoons sugar

Combine all ingredients in large bowl. Cover and refrigerate up
to 8 hours.

Berry Lemonade Slush

2009-02-08T06:45:00.000-08:00

Berry Lemonade Slush

Prep Time: 5 min
Total Time: 5 min
Serves: 4

COUNTRY TIME Lemonade Flavor Drink Mix
1/2 cup water
3 cups ice cubes
1 cup fresh or frozen strawberries

MEASURE drink mix into cap to 1-quart line.

PLACE drink mix, water, ice and strawberries in blender container; cover. Blend on high speed 10 seconds. Turn off blender. Stir with spoon; cover. Blend an additional 5 seconds or until smooth. Serve immediately. Store leftover slush in freezer.

Source:

Olive Garden Pasta with Broccoli

2009-02-08T06:15:00.001-08:00

Olive Garden Pasta with Broccoli

1 pound pasta shells, cooked
1/4 cup olive oil
12 ounces broccoli florets, steamed
2 teaspoons garlic, minced
1/4 cup green onions, sliced thin
1 cup fresh mushrooms, sliced
2 teaspoons fresh parsley, chopped
Parmesan cheese, grated

Bechamel Sauce:
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons chicken bouillon cubes, mashed

To make sauce, melt butter in a 2-qt saucepan over medium heat. Stir
in flour and cook for 1 minute. Add milk and bouillon and stir
vigorously with a wire whip until mixture barely comes to a boil.
Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of florets into 1/4"
pieces. Reserve.

Heat a large saute pan over medium heat and add olive oil. Add all the
broccoli, garlic, green onions and mushrooms to the saute pan. Cook,
stirring constantly, for 2 minutes or until mushrooms begin to turn
golden. Add the sauteed veggies and parsley to the warm sauce and
stir well. Serve over hot pasta with Parmesan.

Olive Garden Five-Cheese Lasagna

2009-02-07T20:55:00.000-08:00

Olive Garden Five-Cheese Lasagna

Cream Sauce
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk

Melt butter with medium heat in heavy, 1-quart saucepan. Add flour
and stir until well-blended; cook until frothy.

Add milk, stirring constantly with wire whisk as mixture comes to a
simmer. Cook and stir until thickened (3-4 minutes). Chill while
mixing other ingredients.

Cheese Filling:
1/4 cup sun-dried tomatoes (oil packed), minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon black pepper

Drain and mince tomatoes and garlic. Place other cheese filling
ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1
1/2 cups cooled cream sauce and mix until well blended. Refrigerate,
reserving 1/2 cup for later use.

Other:
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular if unavailable
Marinara sauce, as desired
Extra Parmesan cheese, freshly grated

Cook lasagna noodles according to package directions.

Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2
lightly oiled baking dish, overlapping slightly.

Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup
mozzarella and 1/4-cup fontina cheese.

Repeat pasta and cheese layering three more times; top with remaining
three lasagna noodles. Spread 1/2 cup of reserved cream sauce over
top and cover lightly with foil.

Preheat oven to 350 degrees F and bake for 1 hour. Remove from oven
and keep warm at least 30 minutes before serving.

Serve topped with hot marinara and Parmesan cheese. (Can be
refrigerated a day before baking if desired.)

Thick and Chewy Chocolate Chip Cookies

2009-02-07T06:15:00.000-08:00

Thick and Chewy Chocolate Chip Cookies

2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month -- shaped or not.)

4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

Banana Oatmeal Chocolate Chip Cookies

2009-01-25T16:01:00.001-08:00

Banana Oatmeal Chocolate Chip Cookies

3/4 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup mashed Banana
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 cups quick cooking oats
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 cup chopped walnuts

Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, vanilla, and mashed banana. Stir in remaining ingredients. Drop dough by rounded teaspoonful 1 inch apart on greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.

Makes about 5 dozen cookies.

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Caramel Crunch Fudge Cake

2009-01-25T15:52:00.001-08:00

Caramel Crunch Fudge Cake

1/2 cup margarine or butter
2 1-ounce squares unsweetened chocolate
1 cup water
1 cup rolled oats
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup chocolate-flavored syrup
1/2 cup coffee-flavored liqueur, or cold coffee
1 tsp. vanilla
3 eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Topping:
1/3 cup margarine or butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
3/4 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13-by-9-inch baking pan. In large saucepan, melt 1/2 cup margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, 1 cup brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir flour, baking soda and salt into chocolate mixture, mixing well. Pour into prepared pan. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when touched lightly in center. As soon as cake is removed from oven, in small saucepan combine all topping ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes or until slightly thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.

Yield 12 servings.

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Caramel-Glazed Apple Cake

2009-01-24T21:01:00.001-08:00

Caramel-Glazed Apple Cake
10 Servings

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup butter
1 lightly beaten egg
1 cup milk

TOPPING
3 cups apples, (Baking) peeled and sliced
1 cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1/2 cup melted butter

1. Sift together flour, baking powder, salt, and sugar, then cut in the
butter. Beat in the egg and milk.
2. Preheat oven to 375 degrees F. Line a 9x13" pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil.
3. Spread the batter evenly in the pan. Arrange the apple slices of the
batter in rows, overlapping them slightly and alternating the direction of
the rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this
mixture over the apples. Drizzle the melted butter over all.
4. Bake for 50 minutes, or until the apples are nicely browned and glazed
and a cake tester comes out clean. Remove cake to a wire rack and cool it
in the pan.
5. To serve, hold the foil edges and gently lift the cake from the pan.
Transfer the cake to a serving tray and gently peel away the foil. Cut the
cake into 4" strips between the apple rows. Can substitute firm ripe
peaches, nectarine, or pears for the apples.

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Beef Stroganoff Casserole

2009-01-24T17:28:00.001-08:00

Beef Stroganoff Casserole
Prep: 20 min - Bake: 22 min - Stand: 5 min

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick®
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

1. Heat oven to 400�F. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

2. Stir Bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 345 (Calories from Fat 200); Fat 22g (Saturated 10g); Cholesterol 105mg; Sodium 620mg; Potassium 350mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 19g

Diet Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat

High Altitude (3500-6500 ft): Bake 22 to 26 minutes

This recipe displayed with permission from General Mills, Inc.

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Beef and Broccoli - TNT

2009-01-24T17:20:00.001-08:00

Beef and Broccoli - TNT

A quick dinner idea! Beef and Broccoli is delicious over rice or oriental noodles.

Prep: 10 min - Cook: 15 min

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets (or 1 16-oz. bag frozen)
1 package McCormick® Brown Gravy Mix
1 cup water
1/4 teaspoon McCormick® Cracked Black Pepper

1. In a large skillet, heat oil over medium-high heat. Add beef strips; sauté 3-4 minutes; add in broccoli.

2. Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Makes 4 (1 cup) servings

Optional: Add 1/4 teaspoon McCormick® Ground Ginger and 1 cup sliced fresh mushrooms.

Nutritional Info Per one serving: About 259 Calories, Fat 18g, Protein 18g, Carbohydrate 6g, Cholesterol 58mg, Sodium 404mg

This recipe created by McCormick, Inc.

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Slow Cooked Beef in Onion Sauce

2009-01-24T12:38:00.000-08:00

Slow Cooked Beef in Onion Sauce

- 1 chuck roast, 2 - 3 lbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons dried oregano, crumbled
- 2 pounds onions, chopped or thinly sliced
- 4 cloves garlic, smashed
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup water

Trim any excess fat from meat. Mix salt, pepper, paprika and oregano. Rub this mixture into the meat. on all surfaces.
Put onions, garlic, tomato paste and about 1/2 cup of the liquid into crock pot and mix well. Add remaining liquid and stir. Nestle meat down into liquid, cover and cook on low setting 8 - 9 hours, or until meat is tender. Taste for seasoning. Serve with potatoes, rice or noodles.

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Crock Pot Chicken Enchilada Roll-ups

2009-01-24T11:55:00.001-08:00

Crock Pot Chicken Enchilada Roll-ups

* 1-1/2 lbs. boneless chicken breasts
* 1/2 c. plus 2 tablespoons all-purpose flour
* 1/2 tsp salt
* 2 tbsp. butter
* 1 c. chicken broth
* 1 small onion, diced
* 1/4 c. canned jalapeno peppers, sliced
* 1/2 tsp. dried oregano leaves
* 2 tbsp. heavy cream or milk
* 6 flour tortillas (7 to 8 inches)
* 6 thin slices American cheese

Cut chicken into strips. Coat chicken with 1/2 c. of flour mixture and salt. Melt butter in large skillet. Brown chicken strips 2 to 3 minutes per side. Place chicken into Crock pot. Add chicken broth to skillet scraping up browned bits. Pour broth mixture into Crockpot. Add onion, jalapeno peppers and oregano. Cook on low 8 hours or on high 4 hours. Mix 2 tablespoons flour and cream in small bowl, form a paste. Stir into chicken mixture; cook on high until thickened. Spoon chicken mixture onto center of flour tortillas. Top with cheese slice. Fold up tortillas and serve.

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Black Eyes Of Texas Casserole

2009-01-24T11:49:00.001-08:00

Black Eyes Of Texas Casserole

* 2 pounds ground beef
* 1 large white onion chopped
* 1 rib celery chopped
* 15 ounce can jalapeno black-eyed peas
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can hot or mild enchilada sauce
* 1 teaspoon garlic powder
* 10-1/2 ounce bag tortilla chips
* 3 cups grated cheese

1. Brown and drain meat.
2. Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic then stir to blend.
3. Grease 1 large casserole dish.
4. Build up layers beginning with the chips then the meat and then the cheese.
5. Repeat process and bake at 450 for 35 minutes.

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Fruit Cocktail Cake

2009-01-24T06:45:00.001-08:00

Fruit Cocktail Cake

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
7 1/2-oz can fruit cocktail
1 egg

Preheat oven to 325 degrees F. Grease and flour an 8 x 8 pyrex baking dish. Combine dry ingredients in medium mixing bowl. Add fruit cocktail and egg. Beat thoroughly. Pour batter into baking dish and bake on midle rack of oven for 35-40 minutes, or until toothpick inserted in center comes out clean. Remove to rack and cool to room temperature.

Butter Sauce

1 cup granulated sugar
1/2 cup butter or margarine
5 1/3-oz can evaporated milk

Combine all ingredients in heavy medium-sized saucepan. Bring to boil and cook gently for 10-15 minutes, or until slightly thickened. Pour into small pitcher and serve warm over squares of cake.

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Zucchini and Tomato Caviar

2009-01-23T18:36:00.000-08:00

Zucchini and Tomato Caviar

2 lbs. tomatoes
3 tablespoons olive oil
2 cups shredded zucchini
1/2 cup chopped red bell peppers
1/4 cup chopped onions
1/4 cup minced fresh parsley
2 cloves garlic, minced
1 tablespoon minced fresh basil
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons worcestershire
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
pita bread, cut into wedges, toasted

Bring a large pot of water to boil. Add tomatoes and blanch 20
seconds. Drain. Peel, seed and chop tomatoes.

Heat oil in a heavy large skillet over medium-high heat. Add
zucchini, bell pepper, onion, parsley, garlic, basil and oregano and
saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel.
Season to taste with salt and pepper. Refrigerate until well chilled,
at least 3 hours and up to 8 hours.

Drain off excess liquid. Add lemon juice and toss gently. Transfer
to bowl. Serve with toasted pita bread.

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Outback-Style Steaks

2009-01-23T18:31:00.000-08:00

Outback-Style Steaks

4 top sirloin steaks or rib eyes
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon turmeric

Mix together the seasonings and rub all over the steaks until they
are all coated on all sides. Grill steaks or pan fry them over
medium-high heat. Press down with a spatula to sear the edges. Cook
until desired doneness.

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Peanut Butter Fudge

2009-01-23T04:33:00.001-08:00

Peanut Butter Fudge

2 cups packed brown sugar
2 cups white sugar
4 tablespoons butter
1 cup milk
1 1/2 cups peanut butter
2 teaspoons vanilla extract
2 cups miniature marshmallows

Butter one 9x9 inch pan and set aside.
In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from heat.
Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.

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Decadent Low-Fat Brownies

2009-01-22T18:26:00.000-08:00

Decadent Low-Fat Brownies

2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
Whites from 3 large eggs
1 teaspoon espresso powder
2 teaspoons vanilla extract
2 tablespoons sliced natural almonds

Heat oven to 350°F. Coat an 8" x 8" pan with cooking spray. Mix cocoa, flour and baking powder on a sheet of waxed paper.

In a medium-size bowl, whisk sugars, oil, egg, egg whites, espresso and vanilla until blended. Add cocoa mixture and mix well. Pour into pan; sprinkle with almonds.

Bake 20 to 22 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on a wire rack before cutting in squares.

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BANANA WALNUT UPSIDE DOWN CAKE

2009-01-22T04:42:00.000-08:00

BANANA WALNUT UPSIDE DOWN CAKE

Topping
1 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
3 tablespoons pure maple syrup
1/4 cup coarsely chopped tasted walnuts
4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices

Cake
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk

Sweetened whipped cream

For topping:
Preheat oven to 325�F. Combine sugar and butter
in heavy medium saucepan. Stir over low heat
until butter melts and mixture is well blended.
Pour into 9-inch-diameter cake pan with 2-inch-
high sides. Spread to coat bottom of pan. Pour
maple syrup over sugar mixture. Sprinkle nuts
evenly over. Place banana slices in concentric
circles on nuts, overlapping slightly and
covering bottom.

For cake:
Stir flour, baking powder, cinnamon and salt in
medium bowl to blend. Beat sugar and butter in
another medium bowl until creamy. Add egg and
vanilla; beat until light and fluffy. Beat in
flour mixture alternately with milk in 3 additions.
Spoon batter over bananas. Bake until tester
inserted into center of cake comes out clean,
about 55 minutes.

Transfer cake to rack. Run knife around pan sides.
Cool cake on rack 30 minutes. Place plate over pan;
invert cake. Let stand 3 minutes, then gently lift
off pan. Serve warm with whipped cream.

Serves 8.

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CHOCOLATE SPOONFUL CAKE

2009-01-21T16:06:00.001-08:00

CHOCOLATE SPOONFUL CAKE

For cake layers
3 ounces semisweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 3/4 cups sour cream
1 1/2 teaspoons vanilla
3 large eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt

For filling/frosting
3 ounces semisweet chocolate, chopped
2 cups sour cream
1 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla

For glaze
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 cup semisweet chocolate chips and 1/2 cup semisweet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate, for coating side of cake

Make cake layers:
Preaheat oven to 375�F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.

In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.

In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.

In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.

Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.

Make filling/frosting:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.

Make glaze:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.

Assemble cake:
With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/ frosting.

Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.

Makes 1 cake.

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Spicy Orange Grilled Shrimp

2009-01-20T18:45:00.001-08:00

Spicy Orange Grilled Shrimp

2 pounds shrimp jumbo, shelled and deveined
1 cup lime juice fresh
4 Jalapeno peppers, seeded and minced
2 tablespoon tabasco sauce
1/3 cup balsamic vinegar
2 tablespoon black pepper, fresh ground
1/2 cup orange marmalade
1/2 cup peanut oil or corn oil
4 cloves garlic, minced
2 teaspoons salt
4 tablespoons fresh cilantro, chopped

Mix oil, vinegar, and lime juice together in a sauce pan and heat on a medium setting. Add marmalade, tabasco sauce, salt, and black pepper then mix well.
Add Jalapeno peppers, cilantro, garlic. Remove from heat. Arrange shrimp in a deep glass dish, pour marinade mixture over them, cover, refrigerate for 6-24 hours, then grill until done.

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Dump Cake - TNT

2009-01-19T20:02:00.000-08:00

Dump Cake - TNT

1 pkg. yellow cake mix, non-pudding type (white cake is OK too)
1 can cherry pie filling
1 can crushed pineapple, undrained
2 sticks butter, melted
Coconut (optional)
Pecans, crushed (optional)

1. Spread the pie filling into a large pan, then spoon the pineapple on top.

2. Evenly sprinkle the yellow cake mix over the pineapple. Pour melted butter on top of the cake mix.

3. Sprinkle nuts and coconut on top of everything. (optional)

4. Bake in a 325F oven for 1 hour

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Jambalaya Mix in a Jar

2009-01-19T16:41:00.000-08:00

Jambalaya Mix in a Jar
Makes three 1 plus cup containers.

3 cups uncooked long-grain rice
3 tablespoons dried minced onion
3 tablespoons dried parsley flakes
4 teaspoons beef bouillon granules
1 tablespoon dried minced chives
1 tablespoon dried celery flakes
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme

In a large bowl, combine all ingredients. Divide evenly among three
airtight containers (there will be a little over 1 cup in each
container). Store in a dry, cool place for up to 6 months.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jambalaya:
In a saucepan, bring 2 cups water and 1/2 cup chopped green bell
pepper to a boil. Stir in one portion of the dried mix; return to a
boil. Reduce heat, cover and simmer for 18 to 20 minutes, or until
the rice is tender.

In another saucepan, heat 8 ounces of tomato sauce and 1 pound of
fully cooked, smoked sausage that has been cut into 1/4-inch slices.

Meanwhile, in another saucepan, cook 1 pound of medium-sized, peeled,
de-veined shrimp in water until pink and cooked through. Drain. Stir
shrimp into sausage mixture. Spoon rice onto plates and spoon the
sausage-shrimp mixture on top.

Makes 4 to 6 servings.

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Olive Garden Apple Praline Cheese cake

2009-01-18T16:18:00.001-08:00

Olive Garden Apple Praline Cheesecake

1 C. Graham cracker crumbs
2 Tbsp. Sugar
2 Tbsp. Butter

APPLE MIX
1/4 C. Butter
1/2 C, Light brown sugar
2 lbs. Red delicious apples; peeled - cored, dice 1/2" pieces
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice

PRALINE TOPPING
1 1/2 C. Dark brown sugar
1/2 C. Butter - softened
1 C. Pecan pieces

APPLE CHEESECAKE
16 oz, Cream cheese - softened
1/2 C. Granulated sugar
3 large Eggs
1 C. Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" spring form pan. Set aside.

APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer cream together sugar and
cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow cooling to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.

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Gale Gand's Killer Buttermilk Biscuits

2009-01-18T16:12:00.001-08:00

Gale Gand's Killer Buttermilk Biscuits
Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Munch on Brunch

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 10 servings

2 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup shortening
1/3 cup heavy cream
1/3 cup milk
1 cup buttermilk
1 cup or more flour, for rolling
2 tablespoons melted butter

Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan.
Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese.

Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan.

Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.

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Cardamom Shortcake with Maple Berries - Dan Smith and Steve McDonagh

2009-01-17T13:05:00.000-08:00

Cardamom Shortcake with Maple Berries Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys
Episode: Summer Celebration
Yield: 6 servings

2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1 3/4 cups plus 3 tablespoons heavy cream
2 pounds strawberries, hulled and quartered
1 cup maple syrup

Preheat the oven to 375 degrees F.
Put the flour, 1/2 cup of sugar, baking powder, cardamom, and salt in a mixing bowl. Add 1 3/4 cups of the heavy cream and mix until a dough forms. Put the dough onto a floured surface and pat into a disk 12 inches in diameter. Cut into 6 wedges and place on a baking sheet. Brush each wedge with the remaining 3 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar. Place the pan into the top half of the oven and bake for 25 minutes, until the cakes are golden and firm to the touch. Remove from the oven and let cool.

As the cakes are baking, put the berries and maple syrup in a bowl. Let macerate until ready to assemble the desserts.

Slice each shortcake in half and place the bottom halves on a platter. Divide the berries among the 6 cake bottoms. Top with the shortcake tops and garnish with whipped cream.

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Scrambled-Egg Casserole

2009-01-17T07:33:00.000-08:00

Scrambled-Egg Casserole
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves 6

For the Cheese Sauce
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon each salt and pepper

For the Eggs and Filling
6 tablespoons butter
1/2 cup chopped ham
1/2 cup sliced mushrooms
1/2 cup diced tomatoes
1/4 cup chopped green onions
1/2 package (10-ounce size) frozen chopped spinach, thawed and drained
8 large eggs
1/2 teaspoon each salt and pepper
2 cups fine fresh bread crumbs

1. For the cheese sauce, melt the butter in a saucepan over medium heat; whisk in the flour. Cook, whisking, for 2 minutes. Gradually whisk in the milk until boiling. Add the cheese, salt and pepper; whisk until the cheese melts. Set aside.

2. For the filling, melt 2 tablespoons butter in a nonstick skillet. Add the ham, mushrooms, tomatoes and onions and cook, stirring, for 3 minutes. Stir in the spinach. Drain the mixture in a colander. Clean the skillet.

3. In a bowl, beat the eggs, salt and pepper. Melt 2 tablespoons butter in the skillet. Add the eggs and cook over low heat for 7�10 minutes, stirring gently, until large soft curds form. Stir in the cheese sauce.

4. Grease a shallow 2-quart casserole with cooking spray; place half the scrambled eggs in the bottom. Top with the drained ham mixture and then the remaining eggs.

5. Melt the remaining 2 tablespoons butter and mix in the bread crumbs. Sprinkle the crumbs over the casserole; bake at 375F for 25 minutes or until browned.

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Renewable Energy From Slow Water Currents

2009-01-16T23:22:00.000-08:00

We can use slow moving ocean and river waves for a new, reliable and affordable alternative energy source. A University of Michigan engineer has developed a device that acts like a fish that turns the potentially destructive vibrations in water into clean, renewable energy. Read more at http://earthalternate.blogspot.com/

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Jalapeno Chicken Casserole

2009-01-16T15:38:00.001-08:00

Jalapeno Chicken Casserole
From Southern Living Magazine

1 (10-ounce) package frozen chopped spinach, thawed
2 tablespoons butter or margarine
1 large onion, chopped
2 green onions, chopped
2 jalapeno peppers, seeded and chopped
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 teaspoon ground cumin
1 (12-ounce) package nacho cheese-flavored tortilla chips
6 cups chopped cooked chicken
1 (8-ounce) package shredded Mexican four-cheese blend
Garnish: green onions

Drain spinach well, pressing between paper towels.
Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalape�o; saut� until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin.

Layer half each of tortilla chips, chicken, spinach mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers, ending with spinach mixture.

Bake at 350 for 10 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.

Note: For testing purposes only, we used Nacho Cheese Doritos.
Yield: Makes 8 to 10 servings
Southern Living, MARCH 2002

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Pina Colada Muffins

2009-01-16T15:28:00.000-08:00

Pina Colada Muffins
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes 12 muffins

1 egg
2 cups reduced-fat buttermilk baking mix
1 (8 1/4-ounce) can crushed pineapple
1/2 cup shredded coconut
1/4 cup sugar
2 tablespoons vegetable oil
1/3 cup plus 1 tablespoon milk, divided
3/4 cup confectioners sugar
1/2 teaspoon rum extract

Preheat oven to 375F. Grease 12 muffin cups. Beat egg with a fork in a medium bowl. Add baking mix, undrained pineapple, coconut, sugar, oil and 1/3 cup milk. Mix just until moistened. Spoon batter into prepared muffin cups. Bake muffins until golden brown, about 15 minutes.

Meanwhile, combine confectioners sugar, rum extract and remaining milk in a small bowl. Let muffins cool for 2 minutes in pan; turn out onto a wire rack. Spread glaze over warm muffins.

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Cranberry-Walnut Muffins

2009-01-16T04:34:00.000-08:00

Cranberry-Walnut Muffins

Preparation Time: 15 minutes
Baking Time: 20-25 minutes
Makes 12 muffins

1/2 cup boiling water
1/4 cup golden raisins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup packed dark brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
1/4 cup granulated sugar

Preheat oven to 400F. Spray a 12-cup muffin tin with vegetable cooking spray or line with paper liners. Set aside. In a small bowl, pour boiling water over raisins. Let water cool, drain raisins, and reserve.

In a medium bowl, combine flour, baking powder, ginger, salt, and baking soda; mix well. In a large mixing bowl, using an electric mixer set on medium speed, beat brown sugar and butter until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low; gradually add milk, beating until well blended. Add flour mixture to butter mixture and stir until a lumpy batter forms. Do not overmix. Stir in cranberries, walnuts, and reserved raisins.

Divide batter among prepared muffin cups, filling each about 2/3 full. Sprinkle granulated sugar over each muffin. Bake until tops are lightly golden, about 20 to 25 minutes. Place pan on a wire rack and cool slightly. Turn muffins out onto rack and cool completely.

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Peach Monkey Bread

2009-01-15T19:31:00.000-08:00

Peach Monkey Bread

1/3 cup peach jam
1 tube refrigerated biscuits
1/4 cup honey
1/2 cup chopped walnuts
2 tablespoons butter or margarine, melted

In mixing bowl combine the peach jam, honey and nuts. Stir in the
melted butter and set aside.

Separate the 10 biscuits and cut each in quarters. Using half of the
pieces, layer them in an 8-inch pie tin. Spread half of the peach jam
mixture over the biscuits. Place the remaining biscuit pieces on top
and spread with the remaining jam mixture. Bake at 350 degrees to 375
degrees for 25 to 30 minutes, or until a deep golden brown. Invert
onto a serving dish. Pull apart to serve.

NOTE: Just about any flavor jam or preserves may be used. A ready-
made frosting may be used as an icing, if desired.

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Sour Cream Lemon Cake

2009-01-15T04:34:00.001-08:00

Sour Cream Lemon Cake
A glazed lemon cake, made with fresh lemon and sour cream.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream

Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

Preheat oven to 325�. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.

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Sliced Green Tomato and Onion Salad - Magnolia Mound Plantation

2009-01-15T04:28:00.001-08:00

Sliced Green Tomato and Onion Salad - Magnolia Mound Plantation
PREP TIME: 1 Hour
SERVES: 6

INGREDIENTS FOR ORANGE CANE SYRUP VINAIGRETTE:
1/4 cup sugar cane syrup
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup red wine vinegar
2 tbsps orange juice
1/2 tsp ground allspice
1 tsp grated orange rind
1/2 tsp cracked black pepper
1/2 tsp salt
1/2 tsp dried mustard

Combine all ingredients in a quart jar, cover tightly and shake vigorously. Chill thoroughly and shake well before serving. Use as a marinade over sliced tomatoes or as a dressing on salad greens or fresh fruit.

INGREDIENTS FOR SALAD:
6 sliced green tomatoes
2 thinly sliced Bermuda onions
1/4 cup sliced green onions
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
1/4 cup diced garlic

In a large mixing bowl, gently place alternating layers of green tomatoes, bermuda onions, green onions and garlic. Pour vinaigrette over the tomatoes to coat generously. Cover with clear wrap and refrigerate two to three hours before using. To serve, place the tomatoes and bermuda onions in a circular pattern around a crystal or glass serving platter. Pour the remainder of dressing over the tomatoes and garnish with red and yellow bell pepper.

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Broccoli & Cheese Casserole from Campbell's Kitchen

2009-01-12T04:47:00.001-08:00

Broccoli & Cheese Casserole from Campbell's Kitchen
Prep Time: 5 min.
Bake Time: 30 min.

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tsp. yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded Cheddar cheese (4 ounces)
1/3 cup dry bread crumbs
2 tsp. butter, melted

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.

Bake at 350F. for 30 minutes or until hot.

Rice Is Nice: Add 2 cups cooked white rice to the broccoli mixture.

Cheese Change-Up: Use mozzarella cheese for Cheddar.

This recipe is also works well using a combination of broccoli and cauliflower.

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Firecracker Corn Sticks

2009-01-11T18:02:00.001-08:00

Firecracker Corn Sticks
Southern Living Annual Recipes (1985)

2 c self-rising cornmeal
2 tsp sugar
1 1/2 - 2 tsp crushed red pepper
1 egg, beaten
1/4 c butter, melted
1 c milk
1/4 c buttermilk

Combine dry ingredients and mix well. Add remaining ingredients and
stir until batter is smooth.

Place 2 well-gresed cast-iron corn stick pan in a 450F oven for 5
minutes or until very hot. Remove the pans from the oven and spoon
batter into the pan. Bake at 450 for 12-15 minutes or until lightly
browned.

Yield: 14 bread sticks.

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Crunchy Zucchini Sticks

2009-01-11T07:17:00.000-08:00

Crunchy Zucchini Sticks

3 med. zucchini
1/2 c. wheat germ
1/2 c. finely chopped almonds
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 c. margarine or butter, melted

Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks). Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8 zucchini sticks at a time in margarine until evenly coated. Lift with fork. Shake sticks in wheat germ. Lay on an ungreased cookie sheet. Cook in 350 degree oven until crisp and tender, about 15 minutes. Preparation time: 30 minutes.

Serves: 6.

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Bisquick Corn Dogs

2009-01-10T16:18:00.001-08:00

Bisquick Corn Dogs

1 cup Bisquick
2 tablespoons yellow corn meal
1/4 teaspoon paprika
1 egg, beaten
1/2 cup milk
8 wieners

Preheat shortening or oil. Combine Bisquick, corn meal and seasonings. Add egg and milk and stir until blended. Dip wieners into batter and deep fry until golden brown. Drain on paper towel. Push a wooden skewer into one end.

Makes 8 corn dogs

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Crockpot Spanish Rice

2009-01-10T16:07:00.001-08:00

Crockpot Spanish Rice

2 pounds lean ground chuck
2 medium onions, chopped
2 green peppers, chopped
2 cans (14 1/2 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 cup water
2 1/2 teaspoons chili powder
2 1/2 teaspoons salt
2 teaspoons Worcestershire sauce
1 cup rice, (not Minute Rice)

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).

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Asian Coleslaw (Raw)

2009-01-10T08:05:00.000-08:00

Asian Coleslaw (Raw)

5 tablespoon raw nut butter of choice (or roasted peanut butter)
5 tablespoon oil (safflower, sunflower, or your choice)
5 tablespoon rice wine vinegar
3 tablespoon braggs amino sauce or soy sauce
3 tablespoon brown sugar in the raw
1 1/2 tablespoon garlic, minced
2 tablespoon ginger root, minced
5 cup green cabbage, thinly sliced
2 cup red cabbage, thinly sliced
2 cups napa cabbage
2 large carrots, julienned
2 yellow or red bell peppers, thinly sliced
5 stalks green onions, chopped
3/4 cup fresh cilantro, chopped

In a large bowl, whisk together oil, rice vinegar, peanut butter, soy sauce, sugar, garlic, and ginger.

In a separate large bowl, mix the green cabbage, red cabbage, napa cabbage, carrots, bell peppers, green onions, and cilantro.

Toss salad with peanut butter mixture before serving. Serve at room temperature.

Serving size: 8

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Black Bean Hummus

2009-01-10T07:54:00.001-08:00

Black Bean Hummus
A great low-fat dip that makes a quick snack with carrot sticks, crackers or bread.

2 cups cooked or canned black beans
2 tbsp. liquid from cooking beans or from can
2 tbsp. lemon juice
1 tbsp. tamari or soy sauce
1 clove garlic, chopped
1/2 tsp. ground cumin
pinch cayenne pepper
2 tbsp. chopped fresh parsley

Combine ingredients in food processor and puree until smooth.

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Apricot Cupcakes

2009-01-09T05:18:00.001-08:00

Apricot Cupcakes

6 medium eggs.
3 cups of apricot fruit spread.
3 cups of flour.
2 cups of oats.
3/4 cup of applesauce.
3/4 cup of softened butter.
2 tablespoons of vanilla extract.
1 tablespoon of baking powder.
3 teaspoons of pumpkin pie spice.
3/4 teaspoon of salt.

Preheat your oven to 350°F (175°C).

Beat the eggs in large bowl.

Blend in the apricot spread, applesauce, butter and vanilla extract.

Add the flour, oats, baking powder, salt and spice; mix thoroughly.

Pour into lined muffin tins.

Bake for 18 minutes or until golden brown.

Cool completely on wire rack.

Store in tightly covered container.

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