[guide.chat] Forwarded Email: (DBF) Recipies.
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide Chat List" <guide.chat@xxxxxxxxxxxxx>
- Date: Thu, 23 Sep 2010 20:28:34 +0100
Recipies.
RASPBERRY FLUFF
1 can raspberry pie filling
1 can sweetened condensed milk
1 can drained pineapple tidbits
1 can drained fruit cocktail
1 can drained mandarin oranges
12 ounce cool whip
Blend together and chill
BLUEBERRY DROP DOUGHNUTS
1 package wild blueberry muffin mix
1/2 cup flour
3/4 cup milk
1 egg
Crisco shortening for shallow frying
1/2 cup granulated sugar
1 teaspoon cinnamon
Wash blueberries and set aside to drain.
Combine dry muffin mix and flour. Add milk and egg; stir only until ingredients
are moistened. Gently fold in blueberries.
Drop by teaspoonsful into a 1-inch depth of Crisco heated to 365 degrees F in
large skillet. Fry until brown; turn once. Drain on paper towels. Shake warm
doughnuts in a bag with sugar and cinnamon mixture.
Makes about 3 dozen.
CHOCOLATE CHIP ZUCCHINI MUFFINS OR BREAD
3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp. vanilla
2 cups shredded zucchini
1 (1 1/4 cups crushed pineapple, drained)
3 cups all purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup chocolate chips
1 cup chopped walnuts
Combine eggs, oil, sugar, vanilla; beat until smooth and thickened. Stir in
zucchini and well drained pineapple, flour, soda, baking powder, salt, spices.
Fold in chocolate chips and nuts. Spread batter in 2 greased 9 x 5 x 3 loaf
pans or in muffin cups, filling cups to about 1/2 full. Bake loaves at 350
degrees 1 hour or until wooden toothpick comes out clean. Bake muffins at 350
degrees for 20 minutes.
GERMAN KUCHEN
? lb oleo
1 ? cup sugar
3 eggs
2 cups flour
1 tsp. vanilla
? cup nuts (pecans are the best)
1 can of any flavor pie filling
Cream together oleo and sugar. Add eggs, mix, add flour, vanilla, nuts. Place
2/3 of dough in 9 x 13 greased and flouredpan. Spread on 1 can of any flavor
pie filling. Dot with other
1/3 dough. Bake at 350 degrees for 50 to 60 minutes.
CUP O CAPPUCCINO
1 1/2 cups (12 oz.) prepared Chocolate Pudding
3 Tbsp. cappuccino instant coffee powder
1 tsp. cocoa powder
2 tsp. chocolate chips
Whipped cream
In a small bowl, mix together prepared Chocolate
Pudding and cappuccino. Spoon mixture into a large coffee
mug. Sprinkle cocoa powder and chocolate chips over top.
Complete with a dollop of whipped cream.
GRILLED PEPPERS AND ZUCCHINI
Quick Cooking
"This versatile side dish is so simple and quick that I had
to share it," says Karen Anderson, Fair Oaks, California.
Grilling the colorful veggies in a foil packet means one less
dish to wash, but Karen often stir-fries the mixture on the
stovetop instead.
SERVINGS: 3-4
TIME: Prep/Total Time: 20 min.
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 tablespoon butter
2 teaspoons soy sauce
Place the vegetables on a double layer of heavy-duty foil (about
18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around
vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes
on each side or until vegetables are crisp-tender.
Yield: 3-4 servings.
FRESNO POTATO CASSEROLE
2 1/2-3 lbs potatoes (thin-skinned)
4 slices bacon, fried and crumbled
4 green onions, chopped
1/2 cup milk
1 cup sour cream
1 cup cheddar cheese, shredded Salt & pepper
3/4 cup seasoned croutons, slightly crushed
3 tablespoons butter, melted
Boil potatoes just until tender. Drain well. Cool. Peel and cut into 1/4-inch
slices. In greased, shallow two quart casserole, arrange half of the potato
slices.
Top with half of the bacon and onion. Stir milk into sour cream; spread half
the mixture over onion, then half the cheese. Season with salt and pepper.
Repeat layers.
Sprinkle with croutons and drizzle butter over all. Bake in 350 degrees oven
for 30 minutes or until hot throughout.
GO FOR THE GRAINS CASSEROLE
SERVINGS: 10
5 medium carrots, thinly sliced
2 cups frozen corn, thawed
1 medium onion, diced
1 cup quick-cooking barley
1/2 cup bulgur
1/3 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 cups vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
In a large bowl, combine the carrots, corn, onion, barley, bulgur, parsley,
salt and pepper. Stir in broth and beans.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
Cover and bake at 350? for 50-55 minutes or until grains aretender, stirring
once. Sprinkle with cheese. Bake, uncovered, 3-5minutes longer or until cheese
is melted. Yield: 10 servings.
MAPLE PEARS
6 pears
1/2 cup packed brown sugar
1/3 cup maple syrup
1 Tbs butter, melted
1 tsp grated orange peel
1/8 tsp ground ginger
1 Tbs cornstarch
2 Tbs orange juice
Peel pears. Core pears from bottom, leaving stems attached.
Place pears upright in your crockpot.
Mix remaining ingredients except cornstarch and orange juice; pour over pears.
Cover and cook on high heat setting 2 to
2 1/2 hours or until tender.
Remove pears from cooker; place upright in serving dish or individual dessert
dishes.
Mix cornstarch and orange juice; stir into sauce in cooker.
Cover and cook on high heat setting about 10 minutes or until sauce is
thickened. Spoon sauce over pears.
Makes 6 servings
MINI FRUIT PIZZAS
2 servings
1 (3-ounce) package cream cheese, softened
2 tbsp powdered sugar
1/8 tsp almond extract
2 or 3 of the following fruits:
sliced strawberries
fresh blueberries
fresh raspberries
sliced kiwi fruit
halved red or green seedless grapes
2 large bakery sugar cookies
Combine cream cheese, powdered sugar and almond extract untilsmooth. Wash fruit
and drain well on paper towels. Carefullyspread cream cheese mixture on
cookies. Arrange fruit overcream cheese. Place on a plate, cover loosely with
plasticwrap; refrigerate until serving time.
BARBECUES FOR THE BUNCH
SERVINGS: 16
2 pounds boneless beef sirloin steak, cubed
1-1/2 pounds boneless pork loin roast, cubed
2 large onions, chopped
3/4 cup chopped celery
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon ground mustard
16 hamburger buns, split
In a 5-qt. slow cooker, combine the beef, pork, onions and celery. In a small
bowl, combine the tomato paste, brown sugar, vinegar, chili sauce,
Worcestershire
sauce and mustard.
Pour over meat mixture.
Cover and cook on high for 6-8 hours or until meat is very tender. Shred meat
in the slow cooker with two forks. With a slotted spoon, serve 1/2 cup meat
mixture on each bun.
Yield: 16 servings.
TATER GEMS DELIGHT
1 lb ground beef
salt and pepper
canned corn ( or frozen- or other veggie of choice)
grated cheddar cheese
2 cans cream of mushroom soup
tater gems
Pat (raw) ground beef into bottom of baking dish and layer in order given. Bake
at 350 for 1 hour.(may need to cover so tater gems don't burn)
ZUCCHINI BEEF CRESCENT CASSEROLE
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
1 1/4 lb. ground beef
1 Tbsp. instant minced onionor 1/4 c. chopped onion
1 tsp. garlic salt
1/2 tsp. whole oregano
1 to 2 Tbsp. parsley flakes
2 eggs, slightly beaten
3 to 4 Tbsp. grated Parmesan
16 oz. can zucchini in tomato sauce (sometimes called Italian zucchini)
1 to 1 1/2 c. (4 to 6 oz.) shredded Mozzarella or Monterey Jack cheese
2 c. (16 oz.) cream-style cottage cheese
Heat oven to 375 degrees (350 degrees for glass). Separate crescent dough into
two long rectangles. Place in ungreased
13 x 9-inch baking dish. Press over bottom and 1/2-inch up sides to form crust,
sealing perforations. In fry pan, brown ground beef; drain. Stir in onion,
3/4 teaspoon garlic salt and oregano. Spoon ground beef mixture evenly over
dough.
Spoon zucchini in sauce over beef. Sprinkle with Mozzarella cheese. Combine
eggs, parsley flakes, 1/4 teaspoon garlicsalt and cottage cheese; spoon over
zucchini mixture. Sprinkle with Parmesan cheese. Bake at 375 degrees for 35 to
45 minutes or until crust is deep golden brown and filling is set. Cool
5 minutes; cut into squares to serve.
Yield: 6 to 8 servings.
Reheat: Cover loosely with foil. Heat at 375 degrees for 20 to 25 minutes.
CHICKENS BAKED IN POTATO SHELLS
4 large baking potatoes
4 boneless chicken breast
8 slices of bacon
season salt
pepper
garlic salt
parsley
butter
Cut raw potatoes in half and scoop out centers. Sprinkle potatoes and chicken
with spices to taste. Roll up chicken to fit in to potato and wrap it in bacon.
Put top of potato over
chicken secure with a toothpick. Butter outside of potato and wrap tightly in
foil. Bake 350 for 1 hr. I think this is a Paula
Deen Recipe. It is in one of my note books and we tried it.
It was really good and different. Use a melon baller to remove the inside of
potato makes it easier.
ONE-STEP CHILI
2 (15 oz) cans Green Giant or Joan of Arc Spicy Chili
Beans, undrained
1 (14.5 oz) can Mexican-style stewed tomatoes,undrained, chopped
1 (15 oz) can tomato sauce
In large saucepan or Dutch oven, combine all ingredients; mix well. Cover; cook
over medium heat 8 to 10 minutes or untilthoroughly heated, stirring
occasionally.
5 (1 ?-cup) servings
MIRACLE BAKLAVA
1 package (12 ounces) vanilla wafers, crushed
2 tablespoons sugar
1 teaspoon ground cinnamon
Refrigerated butter-flavored spray (about 4 ounces)
1 package frozen phyllo dough (16 ounce, 14-inch x 9-inch sheet size), thawed
SYRUP:
1 cup sugar
1 cup water
1/2 cup honey
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
In a large bowl, combine the wafer crumbs, sugar and cinnamon; set aside.
Spritz a 13-in. x 9-in. x 2-in. baking pan with butter-flavored spray. Unroll
phyllo sheets. Place one sheet of phyllo in pan; spritz with butter-flavored
spray and brush to coat evenly. Repeat seven times, spritzing and brushing
each layer.
Keep remaining phyllo dough covered with plastic wrap to avoid drying out.
Sprinkle 1/4 cup crumb mixture over phyllo in pan. Layer with two sheets of
phyllo, spritzing and brushing with butter-flavored spray between each. Sprinkle
with 1/4 cup crumb mixture; repeat 11 times. Top with one phyllo sheet; spritz
and brush with butter-flavored spray. Repeat seven more times, spritzing
and brushing each layer.
Cut into 15 squares; cut each square in half diagonally.
Bake at 350? for 40-45 minutes or until golden brown.
Meanwhile, in a saucepan, bring the sugar, water, honey and lemon peel to a
boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat;
stir in vanilla. Cool to lukewarm. Pour syrup over warm baklava.
Yield: 30 servings.
BUTTER BRICKLE FROZEN DELIGHT
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup firmly packed brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans
8 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping
Preheat oven to 350 degrees F.
In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and
granulated sugar until well mixed. Press into bottom of a 9-inch springform pan.
Bake 6 minutes, or until set. Cool completely.
Preheat oven to 400 degrees F.
In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and
pecans until well mixed. Lightly pat onto a baking sheet. Bake 10 to 15 minutes,
until light brown.
Crumble while still hot. Cool completely.
In large mixing bowl, beat cream cheese until smooth. Beat in sweetened
condensed milk until well blended. Fold in whipped topping. Spread half of the
cheese
mixture over the crust in the springform pan. Sprinkle half of the oat crumbles
over the cheese mixture, and spread half of the caramel sauce over that.
Repeat layers. Freeze until firm, remove pan sides and serve cold.
CHOCOLATE CUPS
1 pkg (12 oz) semi-sweet chocolate chips (2 cups)
1 tbsp vegetable shortening
8 small round balloons
Line a baking sheet with waxed paper. In a medium saucepan, melt chocolate
chips and shortening over low heat 1 to 2 minutes, stirring until the chocolate
just melts and the mixture is smooth. Let cool slightly (the chocolate should
be pourable, but not so hot that it will pop a balloon).
Inflate each balloon to about the size of an orange and tie a knot to seal.
Holding a balloon on the knotted end and starting halfway from the knot, spoon
the chocolate over the balloon, completely covering the half opposite the knot
and allowing excess chocolate to drip off the bottom back into the saucepan.
Place the chocolate-covered balloon on the baking sheet. Repeat with the
remaining 7 balloons. Refrigerate 25 to 30 minutes, or until the chocolate is
firm.
Carefully pop the balloons and remove them from the chocolate cups. Refrigerate
the cups until ready to fill. May be filled with instant pudding or a variety
of cute up fruit, etc.
COFFEE CRUNCH COOKIES
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup brown sugar, firmly packed
3/4 cup shortening
1 tablespoon instant coffee powder
2 tablespoons hot water
1 egg
1 1/2 cups flaked coconut
Into a medium bowl, sift flour, baking powder, and salt; set aside.
In a mixing bowl, cream together the sugars and shortening. Dissolve coffee
granules or powder in hot water; blend into creamed mixture along with the egg.
Stir in coconut and sifted dry ingredients. Drop dough by rounded teaspoonfuls
onto lightly greased baking sheets. Bake at 350? for 10 to 12 minutes.
Makes about 3 1/2 dozen coffee cookies.
APPELKOEK
2 medium apples
1 1/2 cups flour
3 1/2 tsps baking powder
1/2 tsp salt
6 Tbsp granulated sugar, divided
1/4 cup margarine or butter
1 egg, well beaten
3/4 cup milk
1/2 tsp ground cinnamon
Peel and cut apples into eighths (wedges). Sift together flour, baking powder
and salt with 4 tablespoons of the sugar.
Cut in butter.
Combine egg and milk and add to flour mixture.
Turn batter into greased 8 inch square cake pan. Press apple wedges partly into
batter.
Combine remaining 2 tbsp sugar and cinnamon, sprinkle over apple. Bake at 425
degree F for 25 to 30 minutes.
Serves 6
Old-Fashioned Lemonade Stand Lemonade
1 1/2 cups sugar
1/2 cup boiling water
1 Tablespoon grated lemon rind
1 1/2 cups freshly squeezed lemon juice
5 cups cold water
lemon and lime slices for garnish
fresh mint sprigs
Combine sugar and boiling water, stirring until sugar
dissolves. Add lemon rind, lemon juice and cold water
and mix well. Chill. Serve over crushed ice garnished
with lemon and lime slices and fresh mint sprigs. Makes
7 cups.
Colorful Corn Salad
1 (16 ounce) package frozen whole kernel corn, thawed
1 small sweet onion, chopped
1 large tomato, seeded and chopped
1 large green bell pepper, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup seeded and chopped cucumber, optional
Stir together first 7 ingredients until blended. Cover and
chill 2 hours. Top with chopped cucumber, if desired.
Makes about 5 cups.
Cherry Chocolate-Chunk Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 sticks unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces
Preheat oven to 350 degrees F. Line two baking sheets
with parchment paper and set aside. In a large bowl, sift
together flour and baking soda. In bowl of an electric
mixer fitted with the paddle attachment, cream the
butter and both sugars on medium speed until light and
fluffy, 2 to 3 minutes, scraping down the sides of the
bowl once or twice during mixing. Add egg and mix on
high speed to combine. Add vanilla and mix to
combine. Scrape down sides of the bowl. Add flour
mixture to egg mixture and mix on low speed until well
combined. Add oats, cherries, chocolate and toffee
pieces and mix to combine after each addition. Spoon a
heaping tablespoon of dough onto a lined baking sheet.
Repeat, spacing 2-inches apart. Bake cookies until
golden brown, 14 to 16 minutes, rotating baking sheet
halfway through. Transfer to a wire rack to cool. Store
in an airtight container up to 2 days. Makes about
2 1/2 dozen cookies.
Beef Vegetable Soup
1 pound beef cubes for stew, cut into 1-inch pieces
3/4 cup chopped onion
2 Tablespoons vegetable oil
9 cups beef broth
1 bay leaf
1/2 teaspoon basil leaves
1/8 teaspoon pepper
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 (16 ounce) can stewed tomatoes
1/2 (1 pound) package egg noodles
In a large Dutch oven, brown beef and onion in oil. Add
broth, baby leaf, basil and pepper. Bring to a boil, then
reduce heat and simmer, covered, 1 1/2 hours. Add
carrots, celery and tomatoes and cook 15 minutes. Stir in
noodles and cook 10 to 12 minutes longer or until noodles
are tender, stirring occasionally. Makes 2 1/2 quarts.
Cheddar Cornmeal Biscuits with Chives
1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 ounces shredded extra-sharp Cheddar cheese
2 Tablespoons cold butter, cut into 1/2-inch cubes
3/4 cup sour cream
1/4 cup finely chopped fresh chives
1 Tablespoon honey
3 to 5 tablespoons milk
Preheat oven to 400 degrees F. In a food processor, add
flour, cornmeal, baking powder, baking soda, salt and
pepper and pulse a few times to combine. Add cheese
and butter and pulse just until the mixture resembles
coarse crumbs. Scoop mixture into a large bowl. In a
medium bowl, whisk together sour cream, chives and
honey. Pour into dry ingredients and stir until almost
combined. Add 3 tablespoons milk, stirring, just until
the dough comes together (if it is too dry, add more milk
as needed until the dough holds together in a shaggy
mass.) Do not over-mix. Scoop dough onto a lightly
floured surface and gently pat into a 9x5-inch rectangle.
Using a sharp knife, evenly cut the dough into 12
biscuit squares and transfer them to a parchment-lined
baking sheet. Bake until biscuits are lightly browned
on top, about 14 to 16 minutes. Makes 12 biscuits.
Chocolate Truffle Cheesecake
1 cup chocolate wafer crumbs
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon instant coffee granules dissolved in
2 teaspoons hot water
24 ounces 1% cottage cheese
12 ounces reduced-fat cream cheese, cut into pieces
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1 large egg
2 large egg whites
2 tablespoons instant coffee granules dissolved in
2 teaspoons hot water
2 teaspoons vanilla extract
1/4 teaspoon salt
2 ounces bittersweet (not unsweetened) chocolate, melted
16 chocolate covered coffee beans (optional)
Preheat oven to 325 degrees F. Put a kettle of water on to heat for
the water bath. Spray a 9-inch springform pan with cooking spray.
Wrap the outside bottom of the pan with a double thickness of foil.
To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl
with a fork or your fingertips. Press into the bottom of the pan.
To prepare filling: Puree cottage cheese in a food processor until
very smooth, stopping once or twice to scrape down the sides. Add
cream cheese, brown sugar, granulated sugar, cocoa and cornstarch.
Process until smooth. Add egg, egg whites, coffee, vanilla, salt and
chocolate and blend well. Pour into the crust-lined pan.
Place the cheesecake in a roasting pan and pour in enough boiling
water to come 1/2 inch up the side of the springform pan.
Bake the cheesecake until the edges are set but the center still
jiggles, about 50 minutes. Turn off the oven. Spray a knife with
cooking spray and run it around the edge of the pan. Let stand in the
oven, with the door ajar, for 1 hour. Transfer from the water bath to
a wire rack; remove foil. Let cool to room temperature, about 2
hours. Refrigerate, uncovered, until chilled.
Before serving, garnish the cheesecake with chocolate-covered coffee
beans, if using.
Yield: 16 servings
Banana Yogurt Pie
2 frozen bananas, peeled and chopped.
1 banana, finely sliced.
2 cups of rolled oats.
1 cup of pitted dates.
1 cup of low-fat plain yogurt.
1 cup of low-fat evaporated milk, chilled.
1/4 cup of lemon juice.
1/4 cup of boiling water.
3 tablespoons of cocoa powder.
2 tablespoons of orange juice.
1 teaspoon of vanilla extract.
1 teaspoon of unflavored gelatin.
1 teaspoon of ground nutmeg.
1/2 teaspoon of vanilla extract.
Preparation Instructions:
Combine the rolled oats, dates, vanilla extract, orange juice and
cocoa powder in a food processor.
Blend for 5 minutes, or until the mixture sticks together.
Press the mixture thinly around the sides and base of a suitably
sized pie dish and refrigerate.
Place the gelatin in a small bowl and pour the boiling water over top
of it, then dissolve by stirring. Set aside to cool.
Place the frozen bananas in a food processor or blender and blend
until smooth. Add milk and blend for 5 minutes.
Add extra vanilla and yogurt and mix throughly. Add dissolved
gelatin. Pour the mixture into the base of the pie dish and
refrigerate until firm.
Soak the extra banana in the lemon juice, slice and place on top of
the pie. Sprinkle with nutmeg. Serve as desired.
Chinese Fried Chicken
1 lb. boneless, skinless chicken breasts
I used 6 - 7 boneless, skinless chicken breast tenders
garlic powder to taste
Chinese five-spice powder to taste - I used paprika
Salt to taste
oil for frying - 2 to 3 inches in a wok
BATTER:
1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 Tbsp cornstarch
1/2 tsp salt
1 cup cold water
Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept
the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder
(use sparingly)- I only sprinkled with paprika. Make batter by combining flour
with baking powder, baking soda, cornstarch, salt and cold water. Whip with
wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken
pieces in flour then in batter. Deep fry until golden brown. Serve with sweet
and sour sauce. **Batter is also good for coating mushrooms, cauliflower, green
beans etc., to be deep fried by same method.
Potato Chip Chicken
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. Paprika
1 tsp. Worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add
all ingredients except chicken and potato chips. Dip chicken
in butter then roll in potato chips. Place chicken in prepared pan and bake for
45 minutes or until tender.
Garlic and Mint Chicken Breasts
Ingredients
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds
total)
1/2 cup fresh mint leaves
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce
4 cloves garlic
1 teaspoon chili powder
1/4 teaspoon ground black pepper
Hot cooked couscous (optional)
Grilled whole green onions* (optional)
Fresh mint leaves (optional)
Directions
1. Place chicken in a resealable plastic bag set in a shallow dish.
2. In a blender, combine the 1/2 cup mint leaves, the lemon juice, oil,
soy sauce, garlic, chili powder, and pepper. Cover and blend until
smooth; pour over chicken. Seal bag; turn to coat chicken. Marinate
chicken in refrigerator for 4 to 24 hours.
3. Drain chicken, discarding marinade. Place chicken on the rack of an
uncovered grill directly over medium coals. Grill for 12 to 15 minutes
or until tender and no longer pink (170 degree F), turning once. If
desired, serve over hot cooked couscous. If desired, serve with grilled
green onions and garnish with additional mint leaves. Makes 4 servings.
*To grill green onions, place them on the edge of the grill with the
chicken for the last 2 minutes of the grilling time.
How to Make: Your Own Buttermilk Pancake Mix
Pancakes from scratch just taste better than most of the mixes in the stores
but when you're in a hurry, who has time for scratch? We'll tell you how to
make a buttermilk pancake mix so that you can have great "from scratch"
pancakes when you are in a hurry. It's storable and since it has everything
included
but eggs, it's a great mix to stick in the RV or take camping.
You can make this mix as large or as small as you like. We give you three
choices but keep the same ratio of ingredients to make it any size.
Your Own Buttermilk Pancake Mix
4 cups flour 4 8 12
1/4 cup sugar 1/4 1/2 3/4
1/2 cup dry buttermilk powder 1/2 1 1 1/2
tsp. baking soda 2 4 6
tsp. baking powder 4 8 12
tsp. salt 1 2 3
Makes approx. pounds 1 2/3 3 1/3 5
For easier measurement, remember that one tablespoon equals three teaspoons.
Combine all the ingredients and whisk together to distribute evenly. Store your
buttermilk pancake mix in a sealed container in a cool place and use it
within three months. If you would like to keep the mix longer, store it in the
freezer.
You can buy buttermilk powder in your grocery store in the section with dry
milk. (You can also buy a quality, long lasting buttermilk powder on our site
at a very good price.)
To use your mix:
1. Measure the desired mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.
3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of
mix.
4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the
liquid mixture to the mix and stir until just combined. The batter will probably
be too dry so add more water to reach the desired consistency.
Beef and Salsa Topped Corn Chips
1 pound ground beef, cooked and drained
1 cup ORTEGA Salsa - Homestyle Recipe ( heat level your choice )
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/3 cup sliced green onions
4 cups corn chips
1 cup shredded Mexican-style cheese blend
Combine beef, salsa, chiles and green onions in medium skillet; cook for 5
minutes over medium heat until hot. Place corn chips on dinner plates;
top with
meat mixture and cheese.
Makes 4 servings
Astou's Senegalese Beef Stew
Serves 4.
1 cup chopped onions
1 tablespoon salt
1/2 teaspoon coarse-ground black pepper
1/4 teaspoon thyme, whole
1/4 teaspoon coriander
1/4 cup oil
2 pounds stew beef
1 cup tomato paste
3 cups water
1/2 cup white vinegar
1/2 pound white potatoes
1/2 pound white turnips
1/2 pound sweet potatoes
1 cabbage (cut in 8 wedges)
1/8 cup peanut butter, if desired
Salt and pepper to taste
1 pound cooked rice
Saute chopped onions, salt, pepper, thyme, coriander and oil until onions
are soft, but not brown. Add stew beef cut in 1/2-inch cubes. Combine
tomato paste, water and white vinegar. Simmer covered or until beef begins
to become tender (about 1 hour). Cut white potatoes, white turnips, and
sweet potatoes into 2-inch cubes. Add them along with cabbage wedges cut
approximately 1-inch wide at edge. Sprinkle lightly with salt and pepper.
Add peanut butter if desired. Cover and simmer slowly for 20 minutes.
Arrange 1 pound cooked rice on a large oval platter. Place meat and
vegetables over rice. Cooking tip: When braising meat, the slower and the
lower the temperature, the better. Let meat cool in their juices.
Mississippi Hot Caviar
3 (15 ounce) cans
black-eyed peas1 cup diced green chili
peppers3/4 cup diced onion3/4 cup diced jalapeno
chile pepper1/4 cup diced pimento
peppers, drained1 1/2 teaspoons minced
garlic1 (16 ounce) bottle
Italian-style salad dressing
In
a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno
pepper, pimento, garlic and Italian-style dressing. Chill the mixture
overnight.
All Day Crockpot Beef
1 1/2 pounds beef, stew or roast beef, any cut
1/2 teaspoon pepper
2 cloves garlic, minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
3 large carrots, sliced
2 large celery stalks, sliced
1 medium green bell pepper, chopped
1 medium onion
1/2 cup water
1/2 cup tomato juice
Cut beef into serving-sized portions. Brown beef in a bit of vegetable
oil,
in a large skillet. Meanwhile, slice onion and separate into rings.
Dice the
peeled carrots, dice the celery and slice the peppers into thin strips or
circles. Place these into the bottom of crockpot. Sprinkle the beef
pieces with
fresh ground black pepper, minced garlic and the onion soup mix. Place on
top of the vegetables. Mix the steak sauce and Worcestershire sauce in
a small bowl
with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the
meat.
Turn the crockpot to high for 30 minutes, then turn to low, cover and
cook for 7-9 hours
Mixed Vegetable Casserole
1 large pkg frozen mixed vegetables
1 cup water chestnuts, sliced and drained
1/3 cup chopped onions
1 cup mayonnaise
1 cut grated American cheese
1 1/2 lb pork sausage, fried and drained
1 can Italian croutons
Mix all together and put in greased casserole dish. Sprinkle with croutons.
Drizzle with melted butter over top and bake at 350 degrees for 30 minutes.
Praline Ham
2 (1/2-inch) thick ham slices, cooked
1/2 cup maple syrup
3 T brown sugar
1 T b utter
1/3 cup chopped pecans
Bake ham slices in a shallow pan at 325 degrees for 10 minutes. Bring syrup,
sugar and butter to a boil in a small saucepan and stir often. Stir in pecans
and spoon over ham. Bake another 20 minutes.
Cold Zucchini Soup
6 cups (1.5 L) chicken stock, vegetable stock, or water
6 medium zucchini (courgettes), thinly sliced
1 leek, thinly sliced
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) basil pesto
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Additional plain yogurt for garnish
Chopped fresh basil for garnish
Bring the stock, zucchini, and leek to a boil over high heat. Reduce the heat
and simmer covered for 10 minutes. Allow the soup to cool slightly and stir
in the yogurt, pesto, and lemon juice. Puree in batches in an electric blender
or food processor. Refrigerate for at least 2 hours and adjust the seasoning
before serving. Garnish with a dollop of yogurt and chopped basil. Serves 4 to
6.
Cream Caramel Cake
Ingredients
1 cup butter
5 eggs, separated
1 cup buttermilk
3 cups sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
2-1/2 cups sugar
5 Tbsp. total mocha syrup, coffee liqueur, and Irish cream liqueur*
2 tsp. vanilla extract
1 recipe Irish Cream Frosting
Directions
1. Allow butter, egg yolks, egg whites, and buttermilk to stand at room
temperature for 30 minutes. Meanwhile, grease and flour three 9-inch
round cake pans; set aside. In a bowl stir together flour, baking
powder, baking soda, and salt. Set aside. Preheat oven to 350 degrees F.
2. In a mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Beat in sugar until well combined. Beat in egg
yolks one at a time. Beat on high speed for 5 minutes.
3. Alternately add flour mixture and buttermilk to butter mixture,
beginning and ending with flour mixture. Beat on low speed after each
addition just until combined. In a bowl combine mocha syrup, coffee
liqueur, Irish cream liqueur, and vanilla. Gently stir into cake batter.
4. Thoroughly wash beaters. In a mixing bowl beat egg whites on medium
to high speed until stiff peaks form (tips stand straight). Fold 1 cup
of the beaten egg white mixture into the egg yolk mixture; fold
remaining egg whites into egg yolk mixture.
5. Divide batter among prepared pans. Bake for 20 to 25 minutes or until
tops spring back when touched. Cool cakes in pans on wire racks for 10
minutes. Remove cakes from pans; cool thoroughly on racks.
6. To assemble cake, place one cake layer on a serving plate. Spread top
of cake with 3/4 cup of the Irish Cream frosting. Top with a second cake
layer. Spread top of cake with 3/4 cup frosting. Top with remaining cake
layer. Spread remaining frosting on top and sides of cake. Makes 12 to
16 servings.
Irish Cream Frosting: In a mixing bowl beat 1 cup butter, softened, with
an electric mixer on medium to high speed until smooth. Gradually add 2
cups powdered sugar, beating well. Slowly beat in 6 tablespoons total:
mocha syrup, coffee liqueur, and Irish cream liqueur.* Beat in 2
tablespoons vanilla. Gradually add 6 cups powdered sugar, beating until
smooth and of spreading consistency.
Note: Strong brewed coffee may be substituted for the liqueurs.
Apple and Onion Stuffin Muffins
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase
celery already washed, trimmed and cut into sticks, this makes chopping fast
work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock
Preheat oven to 375 degrees F. Preheat a large skillet over medium high heat.
Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter
melts, add bay leaf and add the vegetables as you chop them, celery, onions
then apples. Sprinkle the vegetables and apples with salt, pepper and poultry
seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then
add parsley and stuffing cubes to the pan and combine. Moisten the stuffing
with chicken broth until all of the bread is soft but not wet. Butter 12 muffin
cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to
fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop
the stuffing when you come upon it. Bake until set and crisp on top, 10
to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room
temperature.
Hot Apple Surprise
8 soft taco size flour tortillas
3 TB butter, melted
1 can (20 oz.) Comstock prepared apples
1/3 cup golden raisins or chopped dates
1/3 cup walnuts, coarsely chopped
Brush tortillas on both sides with melted butter. Heat 4 at a time in a
microwave for 25 seconds each. Combine apples, raisins and walnuts. Fill
tortillas
with equal amounts of apple mixture and fold burrito style. Place seam side
down in shallow baking dish. Bake in preheated 350º F., oven for 10 minutes.
Turn tortillas over, bake an additional 10 minutes or until crisp. Serve hot,
with whipped cream or ice cream.
Pumpkin Pie
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F. Place 1 piece of pre-made pie dough down
into a (9-inch) pie pan and press down along the bottom and all sides. Pinch
and crimp the edges together to make a pretty pattern. Put the pie shell back
into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover
the inside of the shell completely. Fill the shell up to the edges with pie
weights or dried beans (about 2 pounds) and place it in the oven. Bake for
10 minutes, remove the foil and pie weights and bake for another 10 minutes or
until the crust is dried out and beginning to color. For the filling, in
a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin
and beat until combined. Add the sugar and salt, and beat until combined.
Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat
until combined. Finally, add the vanilla, cinnamon, and ginger, if using,
and beat until incorporated. Pour the filling into the warm prepared pie crust
and bake for 50 minutes, or until the center is set. Place the pie on a
wire rack and cool to room temperature. Cut into slices and top each piece with
a generous amount of whipped cream.
CHOW MEIN CASSEROLE
1 lb Hamburger
3/4 c Celery, chopped
3/4 c Onion, chopped
1-1/4 c Boiling water
1/2 c Uncooked rice
1/2 ts Salt
1 Can chicken and rice soup
4 oz Mushrooms
1 tb Brown sugar
2 ts Soy sauce
1 ts Butter or margarine
1-1/2 c Chow mein noodles
Cook and stir hamburger, celery and onion until hamburger is light brown, then
drain. Pour water on rice and add salt in greased 2qt casserole. Stir in
hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in
350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles,
serve immediately. Note: Water chestnuts or bamboo shoots may be added if
desired.
PROVENCAL STUFFED EGGPLANTS
2 small eggplants 5 to 6 inches long (about 1-1/2 pounds total)
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
One 14 to 15 ounce can diced tomatoes, drained
1/4 cup packed chopped fresh basil leaves or 1 teaspoon dried basil
1 tablespoon balsamic vinegar or red wine vinegar
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Prepare a cookie sheet and a medium skillet
with non-stick pan spray. Cut the eggplants in half lengthwise. Place
them cut side down on the cookie sheet. Bake until tender when pierced with
the tip of a knife about 10 to 15 minutes. Remove the pulp from eggplant,
leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells. Saute
the onion and garlic in oil in the prepared skillet over medium heat until
tender, about 5 minutes. Add the eggplant pulp; continue to saute 3 to 4
minutes longer. Add the drained tomatoes; cook 2 minutes. Stir in the basil,
vinegar, pepper and salt. Spoon the mixture into the eggplant shells and heat
through if serving warm. Serve warm or at room temperature.
Pineapple Cream Cake
4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 tbsp. butter, melted
1/3 cup walnuts, chopped (I'd not use)
1/3 cup sugar
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping
Sprinkle 1/3 of cookie crumbs along the bottom of a one quart dish. Combine
pineapple and next 5 ingredients and mix well. Place one half of this mixture
over cookie crumbs followed by second third of cookie crumbs. Repeat this step
and chill for several hours. Top with whipped topping just before serving.
Strawberry Cheesecake
Crust:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 Tbsp. butter, melted
Filling:
Ingredients:
4 pkgs. (8 oz. each) cream cheese, softened
4 eggs
1¼ cups sugar
1 Tbsp. fresh lemon juice
2 tsp. vanilla extract
Topping:
2 cups (16 oz.) sour cream
1/4 cup sugar
1 tsp. vanilla extract
Strawberry Glaze:
Ingredients:
1/4 cup water
2 Tbsp. cornstarch
1 jar (12 oz.) strawberry jelly
3 Tbsp. orange-flavored liqueur or lemon juice
red food coloring, optional
1 qt. whole fresh strawberries, hulled
Combine pecans, crumbs and butter. Press into the bottom of a 10" springform
pan. Set aside. Filling: Beat the cream cheese in a large mixing bowl until
smooth. Add eggs, sugar, lemon juice and vanilla. Mix thoroughly. Spoon over
crust. Bake at 350° for about 50 minutes or until filling is almost set. Remove
from oven and let stand 15 minutes but leave oven on. Topping: Combine sour
cream, sugar and vanilla. Spread over cake and return to the hot oven for
5 minutes. Cool to room temperature and refrigerate 24 hours. Glaze:
(Prepare several hours before serving cheesecake.) In a saucepan, combine water
and cornstarch. Add jelly and cook over medium-high heat, stirring constantly,
until jelly melts and the mixture thickens. Remove from the heat; stir in
liqueur and food coloring, if desired. Cool to room temperature. Just before
serving, loosen and remove sides of springform pan. Arrange strawberries
on top of cake with pointed ends up. Spoon glaze over berries, allowing some to
drip down sides of cake. Serve immediately. Caramel-Apple Breakfast Pie12
cinnamon rolls thawed but still cold1 large Granny Smith apple, peeled, cored
and diced1/4 cup brown sugar1/2 tsp. ground cinnamon
1/4 cup graham cracker crumbs
2 tbsps. chopped pecans
3 tbsps. caramel topping
Cut each roll into 4 pieces and arrange in a 12 inch deep dish pizza pan
sprayed with nonstick cooking spray. Cover loosely with sprayed plastic wrap
and
let rise 2 to 3 hours. Preheat oven to temperature 350 degrees. Combine next 5
ingredients in a bowl. Remove wrap and sprinkle mixture over the risen
dough. Bake 18-25 minutes or until browned. Combine included packet of cream
cheese frosting with caramel topping. Drizzle over top of pie. Chocolate
Meringue Pie
1 (9-inch) unbaked pastry shell
Chocolate Filling:
4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
4 large egg yolks
1 cup granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
3 1/2 cups milk
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract Ingredients for Meringue: 4 large egg whites
1//4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup granulated sugar
Finely grated bittersweet chocolate, as garnish (optional)
Cocolate Filling: In the top of a double-boiler, or in a metal bowl set over a
pot of barely simmering water, melt the bittersweet and unsweetened chocolates,
stirring, until smooth. Remove from the heat and set aside. In a bowl, beat the
egg yolks; set aside In a medium saucepan, stir together the sugar cornstarch,
and salt. Slowly add the milk, stirring constantly. Bring the mixture to a
boil, stirring constantly to keep lumps from forming. Remove from the heat.
Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the
beaten yolk mixture to the saucepan with the remaining hot milk mixture
and bring to a simmer over medium-low heat. Simmer, stirring constantly, until
thick and smooth, about 3 minutes. Remove from the heat and stir in the
melted chocolate, butter, and vanilla. Pour filling into the prepared crust
and top with Meringue. Directions for Meringue: Preheat the oven to 325*F
(160*C). In a large non-reactive bowl using an electric mixer, beat the egg
whites with the cream of tartar and salt until soft peaks start to form. Slowly
add the sugar while beating and continue to beat until glossy and stiff peaks
form. (Be careful not to overbeat, as will be difficult to spread.) Spread
the meringue over the chocolate pie, smoothing out to the pastry edges (so the
meringue won't draw up during baking). Bake until the meringue is golden,
about 14 to 15 minutes. Remove from the oven and let cool for at least 2 hours
at room temperature, then refrigerate until ready to serve. Sprinkle with
grated chocolate, and serve. Store leftovers in the refrigerator.
BUTTERSCOTCH PIE
Crust
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold LAND O LAKES® Butter
2 to 3 tablespoons cold water
Filling Ingredients: 1/4 cup LAND O LAKES® Butter
3/4 cup firmly packed dark brown sugar
3 cups milk
1/3 cup cornstarch
4 large egg yolks
Meringue Ingredients: 4 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture
resembles coarse crumbs. Stir in enough water with fork until flour is just
moistened.
Wrap in plastic food wrap; flatten slightly. Refrigerate for 1 hour. Heat oven
to 475°F. Roll out chilled pastry on lightly floured surface into 12-inch
circle. Place into 9-inch pie pan. Trim pastry to 1 inch from edge; crimp or
flute edge. Prick bottom and sides. Bake for 8 to 10 minutes or until lightly
browned. Cool completely. Reduce oven temperature to 350°F. Meanwhile, melt
1/4 cup butter in 2-quart saucepan over medium heat. Stir in dark brown sugar.
Add 2 1/2 cups milk; stir until sugar is dissolved (1 to 2 minutes). Continue
cooking until mixture bubbles around edge (5 to 7 minutes). Whisk together
remaining 1/2 cup milk, cornstarch and egg yolks in medium bowl. Add small
amount hot milk mixture to egg yolk mixture with wire whisk; mix well. Gradually
add egg yolk mixture to hot milk mixture. Cook over medium heat, stirring
constantly, until mixture comes to a boil (3 to 4 minutes). Continue cooking
until mixture is thickened (1 minute). Immediately pour into baked crust.
Beat egg whites and cream of tartar in large mixer bowl at high speed until
foamy. Continue beating, gradually adding 1/2 cup sugar until glossy, stiff
peaks form and meringue is smooth (4 to 5 minutes). Spread meringue over hot
filling, sealing to edge of crust. Bake for 10 to 15 minutes or until meringue
is lightly browned. Cool 1 hour. Refrigerate at least 2 hours before serving.
=========================================
DIABETIC RECIPES
Cream Cheese Dessert
Prep Time: 15 Minutes
Servings: 8 (1/2 cup)
1 Tub (12 oz) light cream cheese product (room temperature)
1 (1.4 oz) box sugar-free vanilla instant pudding
3 Cups skim milk
1 can (20 oz) Lite Cherry Filling**
** The cherry pie filling contains sugar and should be limited by diabetics.
If desired, eliminate topping and top individual servings with sugar-free
all fruit preserves of choice.
In small mixing bowl, combine pudding mix and milk. Beat on low speed to mix
ingredients. Add cream cheese. Increase speed and beat until smooth and
thickened. Pour into individual or large serving dish. Top with pie filling
and refrigerate.
Calories: 200
Sodium: 554 mg
Cholesterol: 24 mg
Fat: 7 g
Carbohydrates: 9 g
Exchanges: 1 Starch/Bread, 1/2 Milk, 1-1/2 Fat
Diabetic Chocolate Crème Filling
1 (8 oz.) fat-free cream cheese, softened
1 (8 oz.) Cool Whip, thawed
1 (4 oz.) sugar-free Chocolate instant pudding.
2-3 pkgs. Equal
Cream cheese with Cool Whip, mixing well. Sprinkle in instant pudding and
Equal. Mix till well blended.
Fruit-Filled Puffs - pareve
Yield: 12 servings
1/4 c Vegetable oil
1 ts Vanilla extract
1 c Matzo cake meal
2 tb Matzo cake meal
1/2 ts Salt
6 lg Eggs
3/4 c Nondairy whipped topping
3 c Whole strawberries; thinly sliced
3 md Kiwi fruit; coarsely chopped
2 tb Chocolate syrup
Preheat oven to 450 F. Spray a large baking sheet with nonstick cooking spray;
set aside.
In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil.
Stir in matzo cake meal and salt; continue cooking, stirring constantly,
about 1 minute, until mixture no longer sticks to side of saucepan. Remove from
heat and stir in eggs, 1 at a time, stirring thoroughly after each addition.
Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet.
Bake 10 minutes. Reduce heat to 400 F. and bake 10-15 minutes longer, until
browned and puffed. Cool completely on rack, then slice in half horizontally.
To fill, fit a pastry bag with 1/4" diameter star tip. Fill bag with whipped
topping. Divide fruit evenly among bottom halves of puffs. Pipe or spoon 2
tablespoons topping over each filled half. Place tops on puffs and drizzle 1/2
teaspoon chocolate syrup over each.
Each serving provides: 1 FA, 1/2 P, 1/2 B, 1/2 FR, 25 C. Per serving: 178 cal,
5 g pro, 9 g fat, 20 g car, 129 mg sod, 106 mg chol.
Lemon Cheesecake
1 cup graham cracker crumbs
2 tablespoons light margarine, melted
3 packages (8 ounces each) low-fat cream cheese, softened
2 tablespoons all-purpose flour
1/4 cup sugar
3 tablespoons fresh lemon juice
3/4 cup egg substitute
1 carton (8 ounces) sugar-free fat-free lemon yogurt
Assorted fresh berries, optional
Combine cracker crumbs and margarine; press into bottom of an ungreased 9-in.
springform pan. Set aside.
Beat cream cheese, flour and sugar until light and fluffy. Gradually add lemon
juice and egg substitute. Beat well. Fold in yogurt. Pour into crust. Cover
loosely with foil.
Bake at 350 degrees for 60-70 min or until center is almost set. Cool to room
temperature. Refrigerate. Garnish with berries if desired.
yield: 16 servings.
Exchanges: 1-1/2 Fat, 1 Starch, 1/2 Meat
Nutritional Information:
(Calculated without berries)
Serving Size: 1 slice
Calories: 178
Sodium: 330 mg
Cholesterol: 25 mg
Carbohydrate: 16 gm
Protein: 7 gm
Fat: 10 gm
Peach Shortcake- diabetic
2 cups sliced peaches
2 Tab. granulated sugar replacement
1/2 tea. almond extract
1/2 tea. cinnamon
1 Cup flour
2 tea. baking powder
dash salt
2 Tabl. liquid vegetable shortening
1 egg
1/4 cup milk
Place peaches in bottom of well-greased 8 inch baking dish. Sprinkle with 1
tablespoon of the sugar replacement, the almond extract and cinnamon.
Combine flour, remaining 1 tab. sugar replacement, baking powder and salt in
mixing bowl. Add shortening, egg and milk, stirring just to mix. Spread
evenly over peaches. Bakes at 400 degrees. Invert onto serving place. 9
servings--102 calories per serving.
=====================================================================
Honey Almond Custard
Prep Time: 20 Minutes
Servings: 6
Vegetable oil spray
2 cups fat-free milk
Egg substitute equivalent to 3 eggs
1/4 cup honey
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Preheat oven to 350 degrees F. Spray six, 6-ounce ovenproof custard cups with
vegetable oil spray.
Heat milk in a small saucepan over medium-high heat until very hot but not
boiling, stirring constantly. Remove from heat.
In a medium bowl, gently whisk together remaining ingredients, then gently
whisk in milk (don't create foam). Pour mixture into custard cups. Place cups
in large baking pan and pour hot tap water into pan to a depth of 1 inch.
Bake, uncovered, for 30 to 40 minutes, or until knife, inserted halfway between
cup and center of custard comes out clean (center won't be firm).
Calories: 103
Protein: 7 g
Fat: 1 g
Carbohydrates: 16 g
Exchanges: 1 Nonfat Milk; 1/2 Bread/Starch
Chocolate Frosting-Sugar Free
12 servings
1 package Dream whip (1 envelope)
1/2 teaspoon Vanilla
1/2 cup Skim milk
1 (2 oz.) package Sugar-free chocolate Pudding
Blend together skim milk, vanilla, and dream whip (or sugar-free whipped
topping mix). Beat til stiff. Add pudding mix and continue to beat til light
and fluffy. Add more skim milk if too thick. Use as frosting on low fat
cupcakes using 1Tbl. per cupcake.
Can also be used to frost cake or brownies. 1Tbl. = 9 cals, 0 cholesterol
BANANA-BERRY-RICE PUDDING
Yield: 6 dessert servings
INGREDIENTS
- 1 cup cooked brown rice
- 1/2 cup mashed banana
- 1/2 cup nonfat-dry milk powder
- 3/4 cup water
- 1 teaspoon maple extract
- 1 teaspoon ground cinnamon
- 1 teaspoon toasted sesame seeds
- 1/4 cup frozen orange juice concentrate
- 2 tablespoons fresh blueberries, or 1 tablespoon raisins
- 2 egg whites, beaten stiff
- 1 tablespoon sunflower seeds
DIRECTIONS
Preheat oven to 350 degrees F.
Mix together all ingredients except egg whites and
sunflower seeds. Fold egg whites into rice mixture and
pour into 4-inch by 8-inch baking pan. Top with sprinkling
of sunflower seeds. Bake for 1 hour or until pudding is set.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 114, Cholesterol: 1 mg, Carbohydrate: 21 g,
Protein: 5 g, Sodium: 53 mg, Fat: 1.4 g
Diabetic Exchanges: 1 Starch/Bread, 1/2 Fruit
Backwards Chocolate Chip Cookies
3 3/4 cups Flour
1 1/8 cups Cocoa Powder
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 2/3 cups Butter or Margarine
1 1/4 cups Sugar
1 1/8 cups Brown Sugar, packed
2 teaspoons Vanilla Extract
3 large Eggs
24 ounces White Chocolate Chips
1 cup Pecans -- chopped (optional)
Preheat your oven to 350 degrees F. Combine flour,
cocoa, baking soda and salt in small bowl. Beat butter
or margarine, sugars and vanilla extract in large
mixer bowl until creamy. Beat in eggs. Gradually add
flour mixture. Stir in chocolate chips and pecans.
Drop by well-rounded teaspoon onto ungreased baking
sheets. Bake 9 to 11 minutes or until centers are set.
Cool on baking sheets for 2 minutes; remove to wire
racks to cool completely.
To freeze for later use, package cooled cookies into
labeled zip baggies and freeze up to six months. Dough
may also be frozen before baking, by rolling into five
equal size 'logs', wrapping in foil, and
labeling. To cook, remove log from freezer, slice into
12 equal pieces and bake as directed above.
Per Serving (excluding unknown items): 189 Calories;
10g Fat (47.5% calories from fat); 2g Protein; 23g
Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol;
133mg Sodium.
Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 2 Fat; 1
Other Carbohydrates.
SESAME BREAD
Yield: 12 servings
INGREDIENTS
- 1 (12 ounce) loaf French bread
- 1/4 cup virgin olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped chives
- 2 tablespoons sesame seeds
DIRECTIONS
Preheat oven to 350 degrees F. Slice bread lengthwise.
Combine oil, parsley and chives in a small bowl; spread
on cut side of bread. Sprinkle with sesame seeds. Place
on a baking sheet. Bake 20 minutes or until bread is crisp.
Nutritional Information Per Serving (1/16 of recipe):
Calories: 131, Cholesterol: 0 mg, Carbohydrate: 16 g,
Protein: 3 g, Sodium: 154 mg, Fat: 5 g
Diabetic Exchanges: 1 Starch/Bread, 1 Fat
TOSSED BEAN SALAD
Yield: 4 side-dish servings
INGREDIENTS
- 1/2 pound green beans, trimmed
- 1/2 pound yellow wax beans, trimmed
- 1 egg white, hard-cooked
- 3 tablespoons fresh lemon juice
- 1 tablespoon virgin olive oil
- 2 shallots, chopped
- Dash red (cayenne) pepper
- 1 tablespoon chopped dill, or 1/2 teaspoon dried dill
DIRECTIONS
Blanch beans in boiling water 2 minutes. Drain and
rinse under cold water. Chop egg white and mix together
with the lemon juice, oil, shallots and cayenne. Spoon
dressing over beans, toss and garnish with dill.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 82, Cholesterol: 0 mg, Carbohydrate: 11 g,
Protein: 3 g, Sodium: 19 mg, Fat: 9 g
Diabetic Exchanges: 2 Vegetable, 1 Fat
=====================================================================
Old Fashioned Pot Roast
1 boneless beef chuck roast (about 3 lb)
6 T. all purpose flour divided
6 T. butter or margarine divided
3 C. hot water
2 t. beef bouillon granules
1 medium onion quartered
1 celery rib cut into pieces
1 t. salt
1/2 t. pepper
4 carrots cut into 2" pieces
Sprinkle the roast with 1 T. flour. In a Dutch oven, brown the roast on all
sides in half of the butter. Add the water, bouillon, onion, celery, salt
and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour. Add
carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove
meat and carrots to a serving platter and keep warm. Strain cooking juices;
set aside. In the same Dutch oven, melt remaining butter. Stir in remaining
flour; cook and stir until bubbly. Add 2 C. of the cooking juices and blend
until smooth. Cook and stir until thickened; add additional cooking juices
until gravy has desired consistency.
=========================================================================
DIABETIC RECIPES
CHIPOTLE POTATO AND EGG BAKE
Yield: 4 servings
INGREDIENTS
- Vegetable cooking spray
- 2 cups frozen stir-fry pepper blend
- 1-2 teaspoons minced garlic
- 1/2 - 1 small canned chipotle chili in adobo sauce, chopped
- 1-1/3 cups fat-free milk
- 2-2/3 cup frozen mashed potatoes
- Salt, to taste
- 4 eggs
- 1/2 - 3/4 cup (2 to 3 ounces) shredded reduced-fat Cheddar cheese
DIRECTIONS
Spray medium saucepan with cooking spray; heat over medium
heat until hot. Saute pepper blend and garlic until liquid
is evaporated and peppers begin to brown, about 5 minutes.
Add chipotle chili and milk; heat until milk is steaming.
Stir potatoes into milk mixture; cook over medium heat,
stirring frequently, until potatoes are thickened,
4 to 5 minutes. Season to taste with salt.
Spread potato mixture in 8-inch square or round baking
pan, or 4 individual gratin dishes. Make 4 indentations in
potatoes with back of spoon; break eggs into indentations.
Sprinkle cheese over potatoes and eggs.
Bake at 350 degrees until eggs are desired
doneness, 13 to 15 minutes.
Tip: For a serving variation, potato mixture can be spooned
onto serving plates and topped with poached or fried eggs.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 242, Fat: 7.2 g, Cholesterol: 213.6 mg,
Sodium: 452 mg, Protein: 16.5 g, Carbohydrate: 27.1 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1/2 Fat
Quick Hoppin' John with Bacon
Prep: 5 min, Cook: 15 min.
a.. 4 slices bacon, coarsely chopped
b.. 1-1/4 onions, chopped
c.. 3/4 celery rib, chopped
d.. 2 cloves garlic, minced
e.. 1-1/4 lbs. canned black-eyed peas, drained
f.. 1-1/4 cups instant rice
g.. 1 cup water
h.. 1 cup chicken stock
Heat a heavy nonstick skillet over medium high heat. Sauté bacon about 5
minutes, stirring frequently until browned and crisp. Remove with a slotted
spoon
and drain on paper towels. Discard all but 2 tsp. drippings. Add onions, celery
and garlic to bacon drippings and sauté about 3 minutes, until just softened.
Add beans, rice, water and stock. Season with salt and pepper to taste and
bring to a boil over high heat. Cover pan, remove from heat and let stand about
5 minutes, until rice is tender. Serve with bacon pieces and pepper sauce.
Per serving: calories 286, fat 3.8g, 12% calories from fat, cholesterol 6mg,
protein 12.9g, carbohydrates 50.1g, fiber 6.0g, sugar 6.5g, sodium 755mg, diet
points 5.3.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 2.6, Lean
meat: 0.4, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0
Peanut Butter and Jelly Cookies
7 carbs.
southbeachdiet.com
12 Servings
Ingredients
3/4 cup granular sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup creamy trans-fat-free peanut butter
1 teaspoon baking soda
1â?"4 cup sugar-free jam, any flavor
Instructions
Heat oven to 350°F. Line a baking sheet with parchment paper.
Mix sugar substitute, egg, and vanilla together with an electric mixer on low
for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough
comes together, about 30 seconds.
Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart.
Gently press your thumb into the center of each to make an indentation. Fill
each indentation with 1¼2 teaspoon jam.
Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a
wire rack to cool completely.
Nutritional Information:
140 calories
11 g fat
2.5 g saturated fat
6 g protein
7 g carbohydrate
1 g dietary fiber
210 mg sodium
Sweet & Sour Zucchini
Prep: 10 min, plus refrigeration time.
a.. 4 zucchini, thinly sliced
b.. 3/4 cup honey
c.. 1/2 cup white wine vinegar
d.. 1/3 cup vegetable oil
e.. 1/4 cup green bell pepper, seeeded and chopped
f.. 1/4 cup celery, diced
g.. 1 Tbs. onion, chopped
h.. 1 tsp. salt (optional)
i.. 1 tsp. black pepper
Combine all ingredients in a glass or ceramic bowl. Cover and refrigerate
overnight. Drain and serve chilled or at room temperature.
Per serving: calories 391, fat 18.5g, 39% calories from fat, cholesterol 0mg,
protein 2.7g, carbohydrates 61.1g, fiber 2.8g, sugar 55.2g, sodium 16mg, diet
points 9.3.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.4, Lean
meat: 0.0, Fat: 3.6, Sugar: 3.2, Very lean meat protein: 0.0
Sweet & Sour Zucchini
Prep: 10 min, plus refrigeration time.
a.. 4 zucchini, thinly sliced
b.. 3/4 cup honey
c.. 1/2 cup white wine vinegar
d.. 1/3 cup vegetable oil
e.. 1/4 cup green bell pepper, seeeded and chopped
f.. 1/4 cup celery, diced
g.. 1 Tbs. onion, chopped
h.. 1 tsp. salt (optional)
i.. 1 tsp. black pepper
Combine all ingredients in a glass or ceramic bowl. Cover and refrigerate
overnight. Drain and serve chilled or at room temperature.
Per serving: calories 391, fat 18.5g, 39% calories from fat, cholesterol 0mg,
protein 2.7g, carbohydrates 61.1g, fiber 2.8g, sugar 55.2g, sodium 16mg, diet
points 9.3.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.4, Lean
meat: 0.0, Fat: 3.6, Sugar: 3.2, Very lean meat protein: 0.0
Spinach & Mandarin Salad
Prep: 5 min.
a.. 1 bunch spinach, washed and torn into pieces
b.. 6 ounces mandarin oranges
c.. 1/2 cup fat-free poppy seed dressing
d.. 2 Tbs. walnuts* (optional), chopped
e.. 1/2 cup jicama, peeled and shredded
Put spinach in a serving bowl, add remaining ingredients and mix.
Per serving: calories 53, fat 0.5g, 8% calories from fat, cholesterol 0mg,
protein 2.9g, carbohydrates 11.1g, fiber 4.0g, sugar 6.5g, sodium 358mg, diet
points 0.8.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.3, Bread: 0.0, Lean
meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0
SWISS CHEESE AND SPINACH PINWHEELS
Yield: 8 servings (2 slices each)
INGREDIENTS
- 1 large whole wheat lavosh (16-inch size)
- 1 package (8 ounces) fat-free cream cheese, softened
- 1 tablespoon fat-free sour cream
- 2 tablespoons minced onion
- 1 teaspoon crushed fennel seeds
- 10 slices (7-1/2 ounces) fat-free Swiss cheese
- 4 cups loosely packed spinach leaves
- 2 medium tomatoes, thinly sliced
- 1/3 cup sliced pitted black olives
DIRECTIONS
Place lavosh between 2 damp clean kitchen towels; let stand
until lavosh is softened enough to roll, 10 to 15 minutes.
Mix cream cheese, sour cream, onion, and fennel seeds in
small bowl; spread mixture on lavosh. Arrange Swiss cheese,
spinach, tomatoes, and olives on cheese. Roll up lavosh
tightly; wrap in plastic wrap and refrigerate at least
4 hours, no longer than 2 days.
Trim ends; cut into scant 1-inch slices to serve.
Nutritional Information Per Serving (2 slices each):
Calories: 177, Fat: 5.8 g, Cholesterol: 0 mg,
Sodium: 782 mg, Protein: 13.4 g, Carbohydrate: 18.4 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1 Meat, 1/2 Fat
CHICKEN AND RICE CASSEROLE
Yield: 7 servings
Source: "Forbidden Foods Diabetic Cooking"
INGREDIENTS
- 2 teaspoons canola oil
- 1 (3-1/2 pound) chicken, cut up and skinned
- 1 medium onion, finely chopped
- 4 stalks celery, finely chopped
- 1 cup sliced fresh mushrooms
- 1 medium zucchini, diced
- 3 cups cooked brown or white rice
- 1/2 cup low-sodium chicken broth
- 1/2 cup fat-free sour cream
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1 tablespoon plain dried bread crumbs
- 1/4 teaspoon paprika
DIRECTIONS
In a large nonstick skillet, heat 1 teaspoon of
the oil. Cook chicken in two batches until it is
lightly browned on both sides, about 10 minutes.
Transfer the chicken to a plate; keep warm. Remove
all but 1 teaspoon of the liquid from the skillet.
Preheat the oven to 350 degrees F. Spray a 9x13-inch
baking pan with nonstick cooking spray.
Return the skillet to the heat and cook the onion
and celery, stirring as needed, until the onion
is translucent, about 8 minutes. Add the mushrooms
and zucchini; continue cooking until the mushrooms
release and reabsorb their juices, about 5 minutes.
Stir in the rice, broth, sour cream, thyme, pepper,
and allspice; spread the mixture evenly in the bottom
of the prepared baking pan. Top with the chicken in
a single layer. Cover with foil and bake 15 minutes.
Meanwhile, in a small bowl with a fork, stir
together the bread crumbs, the remaining teaspoon
oil, and the paprika.
Uncover the chicken and sprinkle evenly with the
bread crumb mixture. Return to the oven and bake,
uncovered, until the chicken is cooked through and
the juices run clear, about 25 minutes.
Nutritional Information Per Serving (1/7 of recipe):
Calories: 287, Fat: 8 g, Cholesterol: 66 mg, Sodium: 150 mg,
Carbohydrate: 28 g, Dietary Fiber: 3 g, Sugars: 4 g, Protein: 26 g
Diabetic Exchanges: 1-1/2 Starch, 2 Very Lean Meat, 1 Vegetable, 1/2 Fat
TURKEY-SQUASH CASSEROLE
Yield: 6 servings
Source: "Magic Menus for People with Diabetes"
INGREDIENTS
- 2 tablespoons margarine
- 1 medium onion, chopped
- 1-1/2 pound yellow squash, sliced
- 1 cup shredded carrots
- 3 cups Pepperidge Farm stuffing mix
- 1 cup fat-free sour cream
- 1 egg
- 1 cup fat-free reduced-sodium chicken broth
or enough to moisten
- 12 ounces skinless turkey breast, cubed
DIRECTIONS
Preheat oven to 375 degrees F.
Saute onion in margarine. Mix with remaining ingredients.
Pour into 2-quart baking dish coated with nonstick
cooking spray. Bake 30-40 minutes or until bubbly.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 298, Fat: 5 g, Cholesterol: 73 mg, Carbohydrate: 37 g,
Dietary Fiber: 5 g, Sugars: 9 g, Protein: 22 g
Diabetic Exchanges: 2 Starch, 2 Very Lean Meat, 1 Vegetable, 1 Fat
Black Bean Dip
Servings: 24 Appetizers
Ingredients
a.. 1 can (15 ounces) black beans, undrained
b.. Pinch chili powder
c.. Pinch each salt, black pepper and ground cumin
d.. 2 drops hot pepper sauce
e.. 1/8 cup minced white onion
f.. 1 clove garlic
g.. 1 can (4 ounces) chopped green chilies, drained
Directions
1.. Drain beans, reserving 2 tablespoons liquid. Combine beans, reserved
liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender;
process until smooth.
2.. Combine onion and garlic in nonstick skillet; cover and cook over low heat
until onion is soft. Uncover and cook until slightly browned. Add chilies;
cook 3 minutes more. Add bean mixture; mix well.
3.. Serve hot or cold with melba toasts or jicama; garnish with pepper strips,
if desired.
Calories: 18
Protein: 2 g
Sodium: 134 mg
Fat: < 1 g
Carbohydrates: 4 g
Exchanges: 1/2 Starch/Bread
Grilled Pineapple Slices
Prep: 5 min, Cook: 10 min.
I did this one but on the stove.. they still turned out very good..
2 Tbs. brown sugar
6 fresh pineapple slices, 1/2 inch thick each
Prepare grill. Sprinkle brown sugar onto pineapple slices and place on grill
over medium heat. Cook about 10 minutes, turning slices occasionally, until
browned on both sides.
Per serving: calories 71, fat 0.0g, 0% calories from fat, cholesterol 0mg,
protein 0.8g, carbohydrates 18.7g, fiber 0.8g, sugar 16.4g, sodium 10mg, diet
points 1.8.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean
meat: 0.0, Fat: 0.0, Sugar: 0.3, Very lean meat protein: 0.0
Garlic Chicken
Prep: 5 min, Cook: 15 min.
a.. 8 skinless boneless chicken thighs
b.. 1 Tbs. olive oil
c.. 1 Tbs. rosemary
d.. 8 cloves garlic, 6 crushed, 2 minced
Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet
or other heavy flat object to flatten slightly. Season with salt and pepper
to taste. Heat oil in a heavy nonstick pan over medium high heat. Add rosemary
and crushed garlic. Sauté 1-2 minutes, pressing down on rosemary and garlic
to release flavor. Remove with a slotted spoon and discard. Sauté chicken 5
minutes per side, turning frequently until browned and cooked throughout. Stir
in minced garlic during last 2 minutes of cooking.
COLD WATER COFFEE CONCENTRATE
1 pound regular grind coffee
7 cups cold water
Combine coffee with water in large pitcher, pushing groundsgently into water.
Let stand, covered, overnight. Strainthrough filter into large container.
Store, covered, in refrigeratorfor several hours or freeze for longer period.
Combine 2 ½ tbsp coffee concentrate with hot water in cupfor each serving.
Concentrate is excellent for making icedcoffee also.
Yield: 22 servings.
PASSIONATE PINK HONEY LEMONADE
1 cup water
3 fresh strawberries, sliced
1 cup white sugar
1/2 cup brown sugar
1 teaspoon honey
7 cups water
1 3/4 cups fresh lemon juice
2 slices orange
In a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and
honey. Bring to a boil, and simmer 10 minutes, stirring occasionally. Cool
to room temperature, cover, and chill.
In a large pitcher, mix together water, lemon juice, and orange slices. Stir in
cooled syrup; chill. Serve in a tall glass over ice.
CRABBY BAGELS
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup shredded cheddar cheese
1/4 cup finely chopped celery
1/4 cup sour cream
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
4 onion bagels, split
1 package (3 ounces) cream cheese, softened
4 lettuce leaves
In a bowl, combine the first six ingredients. Toast bagels; spread with cream
cheese. On the bottom of each bagel, place a lettuce leaf and 1/4 cup of crab
mixture. Replace tops. Yield: 4 servings.
MANGO LIMEADE
1/4 cup sugar
1 cup lime juice
2 cans 12 oz each mango nectar
2 cans 12 oz each lemon lime soda, chilled
1 lime, thinly sliced
Ice cubes
In large pitcher, stir together sugar, lime juice, and mango nectar until sugar
is dissolved. BEFORE SERVING: Add chilled lemon lime soda and lime slices.
Serve over ice.
MAKES 8 SERVINGS.*
GRAPE SALAD
2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
Wash and stem grapes. Set aside. Mix sour cream, cream cheese,white sugar and
vanilla by hand until blended. Stir grapes intomixture, and pour in large
serving bowl. For topping, combine brown sugar, and crushed pecans. Sprinkle
over top of grapes to cover completely. Chill overnight.
BACON CHEESE FRIES
1 package (32 ounces) frozen French fried potatoes
1 cup (4 ounces) shredded cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup crumbled cooked bacon
Ranch salad dressing
Cook French fries according to package directions. Place fries on a
broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil
for 1-2
minutes or until cheese is melted. Serve with ranch dressing.
Yield: 8-10 servings.
ROASTED VEGGIE SLIDERS
1 zucchini, sliced
1 tbs oil
1 cup water
1/2 cup unsalted butter
1 1/2 cups all purpose flour
4 eggs
1/2 cup mashed potatoes
1 tsp salt
1 cup arugula
1 roasted red pepper, cubed
1/3 pound mozzarella cheese, sliced
1/3 cup pesto
Heat oven to 400 degrees. Brush zucchini with oil. In saucepot, boil water and
butter. Stir in flour, cook 2 min. or until ball forms, stirring. Remove
from heat. Add eggs. Add potatoes and salt. Form into 20 balls. Bake 20 min.
Cool, halve. Divide zucchini, arugula, red pepper, cheese and pesto among
rolls.
MAKES 20 SERVINGS.*
TWICE BAKED POTATO CASSEROLE
6 medium potatoes, baked
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb bacon, cooked and drained
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped
1. Cut potatoes in 1 inch cubes.
2. Place half in greased 13x9 baking dish.
3. Sprinkle with half the salt, pepper, and bacon.
4. Top with half the sour cream and cheeses.
5. Repeat layers.
6. Bake, uncovered at 350* for 25 minutes.
7. Sprinkle with onions.
WEEKNIGHT ITALIAN PASTA BAKE
1 pkg. (9 oz.) DI GIORNO Three Cheese Tortellini, uncooked
1/2 cup hot water
1 medium green pepper, chopped
1 medium zucchini, sliced, quartered
1 pkg. (15 oz.) DI GIORNO Marinara Sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375°F. Combine all ingredients except cheese
in 8-inch square baking dish; cover with foil.
BAKE 20 min.; remove foil. Sprinkle with cheese.
BAKE, uncovered, an additional 10 min.
Let stand 5 min. before serving.
FRANKS FAMILY STYLE
4 servings
1/2 c. chopped onion
2 Tbsp. margarine
1 can cheddar cheese soup
1/3 c. water
4 c. sliced cooked potatoes
Salt and pepper to taste
8 hot dogs, slashed
In saucepan, cook onion in margarine until tender. Stir in soup and water.In a
shallow baking dish, alternate cooked sliced potatoes with soup mixture.
Top with hot dogs.
Bake at 350 degrees for 30 minutes.
QUICK QUESADILLAS
1lb cooked boneless chicken (or cooked ground beef)
1 packet taco seasoning
1 package of soft flour tortillas
16 oz. package of shredded cheese
Lay down one tortilla and put a layer of the chicken or beef on it.
Sprinkle some of the taco seasoning on top. Put a layer of shreddedcheese on
top and then put on another tortilla. Bake in oven at 350degrees until tortilla
edges turn light brown, or until cheese ismelted. (About 10 minutes) Cut into 4
equal pieces, and top each piece with a dollop of sour cream and a teaspoon
of salsa. Eat as you would a slice of pizza.
(You could use any kind of meat in this, such as leftovers from lastnight's
chicken dinner, meatloaf, or whatever; as long as it'scooked!)
SMOKEHOUSE PEPPER RIB RUB
Makes 6 servings.
2 teaspoons McCormick® Paprika, divided
2 teaspoons McCormick® Smokehouse Ground Black Pepper, divided
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt, divided
3 pounds pork baby back ribs
1/4 cup honey
1 tablespoon vinegar
Preheat oven to 375°F. Mix 1 teaspoon each paprika, Smokehouse Pepper and
Season-All in small bowl.
Place ribs in foil-lined baking pan. Rub spice mixture evenly on meat side of
ribs. Cover with foil.
Bake 1 hour or until meat starts to pull away from bones.
Mix honey, vinegar, remaining 1 teaspoon each paprika and
Smokehouse Pepper, and remaining 1/2 teaspoon Season-All in small bowl. Brush
ribs with honey mixture. Bake 5 minutes longer or until ribs are glazed.
AT HOME SOUP BAR
Making soup doesn't have to take all day. With creativity you can make a quick,
satisfying dinner.
Just heat up 1 cup per person of any broth listed here, stir in 1/2 c. of
vegetables, meat, or grains (or a combination) and 1/2 t. of flavorings, then
pour into bowls.
Quick Chicken Soup In a saucepan, warm chicken broth.
Add diced vegetables. Cook for 5 minutes or until vegetables are soft. Add
cubes of cooked chicken and sprinkle with fresh herbs, salt and pepper.
Chicken Noodle Soup To chicken broth, add noodles cooked al dente, strips of
cooked chicken and fresh snow peas. Cook for
2 minutes then pour into bowls.
Chicken and Stars Heat chicken broth, add 1 tablespoon of pastina, diced
carrots and celery, and cooked cubed chicken.
Simmer until the star pasta is cooked.
Chicken Soup with Rice Warm chicken broth and add leftoverrice, diced carrots
and cubes of cooked chicken.
Ramen Noodle Soup
Prepare ramen noodle soup mix according to directions.
Then add your favorite vegetables, such as frozen peas and diced tomatoes.
French Onion Soup Saute onions in a soup pot. Add beef broth and cook until the
onions are tender. Pour into ovenproof bowls and top with croutons or toast.
Sprinkle with grated cheese and broil until cheese melts.
Clear Tomato Soup B
ring chicken broth to a boil and an equal measure of tomato juice or fresh
tomatoes.
HONEY CHICKEN
4-boneless skinless chicken breasts, pounded flat
3 tablespoons butter
8 tablespoons honey
2 tablespoons lemon juice
Melt butter in large skillet. Add chicken breasts, browningover medium high
heat. Season to taste. In small bowl,combine honey and lemon juice. Once chicken
is browned,pour honey mixture over chicken and cook, covered, overmedium heat
for 15 to 20 minutes. Honey will form a niceglaze on the chicken. Serve
immediately
with green beansand rice.
SO SINFUL YOU'LL NEED TO GO TO CONFESSION PIE
1 1/2 lb oreo or other chocolate sandwich style cookies
4 Tbsp butter melted
1/8 cup sugar
3 Tbsp butter
1 cup coconut
2 cups chocolate chips
1 cup pecans chopped
1 can sweetened condensed milk
1 tub of whipped topping (8 oz)
Separate the center creams from the cookies and set aside.
In a blender put enough cookies, 1/8 cup sugar and 4 of the center creams and
blend until fine crumbs. Mix these crumbs with 4 Tbsp melted butter until
it's a sticky crumbly mixture that can be pressed into a well buttered pie pan
forming the crust with your fingers or the back of a spoon.
Layer the remaining center creams on the bottom of the pie, spread the coconut
over the creams, then the chips, then the pecans. Break up enough of the
remaining cookies to loosely cover the top of the pie. Pour a can of sweetened
condensed milk over the entire pie and let settle while you preheat the
oven to 350 degrees. Bake the pie for 20 - 30 minutes or until the milk
caramelizes (however you spell it). Remove and allow to cool on a wire rack
completely.
In a bowl mix enough course cookie crumbs with the whipped topping to create a
speckled effect. Spread the topping over the pie and refrigerate at least
2 hours before serving. If you'd like to be fancy sprinkle course pecan pieces
over the topping then drizzle fudge syrup over the top when you serve it.
EASY FRUIT CRISP
My co-worker Monique and I were discussing whatto do with a can of apple pie
filling she wanted to use up. I gaveher my sister-in-law's easy recipe for
fruit crisp. You can use
ANY fruit pie filling for this recipe. Monique said her boys really liked it!
1 box of yellow or white cake mix; the cheapest brand is fine!
1 stick of butter or margarine (MUST be the stick kind)
1 can of apple pie filling (approx. 12-16 ounces; any pie filling is ok)
Melt or soften the butter or margarine, mix it into the cake mix in a bowl, so
that you get large "crumbs". Pack 1/2 of this crumb mixture into the bottom
of a 9 x 12 greased baking dish. Pour the apple pie filling (or blueberry, or
cherry, or whatever....) on top of that, spread it out evenly. Sprinkle the
other 1/2 of the crumb mix on top of the filling evenly.
Bake at 350 degrees for 35-40 minutes. Cut into squares. Usewhipped cream on
top if you like, or vanilla ice cream.
Delicious, easy, fast, and inexpensive. You can use your own fruit mixture if
you don't have pie filling, too.
MANDARIN ORANGE CAKE
Use 1 yellow or white cake mix. Follow the directions on the box for the cake
mix, EXCEPT: substitute canned mandarin oranges for the water required for
the recipe (the orange liquid from the can is ok to use too).
Reserve about 6 segments of the mandarin oranges for garnishes on the frosting,
and pat them dry.
Blend the cake mix and oranges (and whatever else the mix calls for, such as
eggs & oil) well with the mixer.
Bake as usual. Frost with white or chocolate frosting, then arrange the
reserved, patted dry orange slices on top of thecake, in a star radiating from
the
center.
CARAMEL-APPLE EUPHORIA (Crock Pot)
2 medium apples
1/2 cup apple juice
7 oz. caramel candy
1 tsp. vanilla
1/8 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/3 cup peanut butter, creamy
7 slices angel food cake/and/or 1 quart vanilla ice cream
Peel, core and cut each apple into 18 wedges; set aside.
Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.
Drop peanut butter, 1 tsp at a time, over ingredients in crock pot and stir.
Add apple
wedges; cover and cook on LOW for 5 hours. Stir thoroughly, then cook 1 hour
more.
Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or
ice cream.
CHIPS AHOY CHOCOLATE PIE
Crush 16 Chips Ahoy Real Chocolate chip Cookies in a sealable plastic bag until
fine crumbs form. Mix 1 ½ cups of the crumbs with 1/3 cup melted butter;
press firmly onto bottom and up side of 9" pie plate to form crust. Reserve
remaining crumbs for later use.
Combine 1 ½ cups milk and 1 pkg (4-serving size) Jell-O
Chocolate Flavor Instant Pudding in medium bowl. Stir for
2 min. with wire whisk. Gently stir in 2 cups thawed Cool
Whip Light topping.
Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie
crumbs just before serving.
Makes 8 servings.
Beef Taco Bean Soup
1 (2 pound) rump roast
1 package taco seasoning
1 (15 ounce) can Mexican style diced tomatoes
1 small can green chiles
1 (8 ounce) can tomato sauce
1 onion, chopped
2 beef bouillon cubes
2 (15 ounce) cans red kidney beans, rinsed and drained
Shredded Cheddar cheese
Cut roast into bite-size chunks. Roll in taco seasoning and add to
crockpot. Then add the tomatoes, chiles, tomato sauce, onion and
bouillon cubes. Cover and cook on LOW for 6 hours or until meat is
tender.
Add the drained beans and cook until the beans are heated through,
about 30 minutes.
Cabbage Bean Soup
3 tbs olive oil
3 leeks, chopped
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 clove garlic, minced
2 cups vegetable broth
1/2 lb green beans
3 cups Italian plum tomatoes, chopped
1 lb green cabbage, shredded
3 cups cooked cannellini beans
1 cup water
Salt and pepper
1 Loaf dry French bread, sliced
Olive oil
Parmesan
In hot oil, cook leeks, onion, carrot, celery, and
garlic. Add broth. Simmer 10-15 mins. Add green beans,
tomatoes, cabbage. Heat. Add beans, water, salt and
pepper. Cover, simmer until cooked (test by tasting).
Place a slice of bread in individual bowls; drizzle
with olive oil; sprinkle with Parmesan and ladle soup
on top
Havana Fritas
Ingredients
1 lb. ground beef
6 to 8 oz. ground chorizo
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup mayonnaise
1 tsp. hot pimenton (smoked sweet paprika) or hot paprika
8 4-inch-diameter cocktail rolls, split and toasted
1 1-3/4 oz. can shoestring potatoes (1-1/2 cups)
Directions
1. In a large bowl, combine ground beef, chorizo, salt, and black
pepper; mix well. Shape mixture into eight 1/2-inch-thick patties.
2. For a charcoal grill, grill patties on the rack of an uncovered grill
directly over medium coals for 10 to 13 minutes or until done (160
degrees F), turning once halfway through grilling. (For a gas grill,
preheat grill. Reduce heat to medium. Place patties on grill rack over
heat. Cover; grill as above.)
3. Meanwhile, in a small bowl, combine mayonnaise and hot pimenton.
Generously spread the top half of each roll with the mayonnaise mixture.
Place the burger on the bottom half of the roll and heap with shoestring
potatoes. Add roll tops and press together. Makes 8 servings
Bar-le-Duc Cheese
4 oz (125 g) cream cheese
3 Tbs (45 ml) red currant preserves
2 Tbs (30 ml) cream
Blend the ingredients until thoroughly combined. Serve slightly chilled with
crackers or melba toast. Serves 4 to 6
Bar-le-Duc Cheese
4 oz (125 g) cream cheese
3 Tbs (45 ml) red currant preserves
2 Tbs (30 ml) cream
Blend the ingredients until thoroughly combined. Serve slightly chilled with
crackers or melba toast. Serves 4 to 6..
Banana Muffin Trifles
Ingredients
Coconut Pudding:
6 Tbsp. sugar
1/4 cup cornstarch
1-1/2 cups milk
6 egg yolks
3/4 cup toasted coconut
1/2 tsp. vanilla
8 Banana Crunch Muffins (below)
1/2 cups pineapple bits
Toasted coconut
Banana Muffins:
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 Tbsp. butter
1/3 cup chopped pecans
2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup packed brown sugar
1-1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup butter
2 bananas, mashed (1 cup)
1 egg, beaten
1/3 cup milk
Directions
1. Preheat oven to 375 degrees F. Grease 12 2-1/2-inch muffin cups; set
aside.
2. For topping, in bowl stir together 1/4 cup flour and 1/4 cup sugar.
Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir
in pecans; set aside.
3. In large bowl stir together remaining dry ingredients. Cut in 1/2 cup
butter until mixture resembles crumbs.
4. In a bowl whisk together bananas, egg, and milk. Add banana mixture
to flour mixture. Stir until moistened.
5. Spoon batter into cups until two-thirds full. Sprinkle topping. Bake
18 to 20 minutes or until pick inserted in center comes out clean. Cool
in cups on rack 5 minutes. Remove; cool. Use in Banana Muffin Trifles.
Makes 12 .
6. PREPARE COCONUT PUDDING: In a medium saucepan combine sugar and corn
starch. Stir in milk. Cook and stir over medium heat until thickened and
bubbly. Cook and stir 2 minutes more, whisking constantly. Remove from
heat.
7. WHISK AND POUR: In a bowl whisk 1 cup milk mixture into 6 egg yolks.
Add egg mixture to milk mixture in pan. Bring just to gentle boiling;
reduce heat. Cook and stir 2 minutes more, whisking constantly. Remove
from heat. Stir in toasted coconut and vanilla.
8. COVER PUDDING: Pour pudding in bowl. Cover pudding surface with
plastic wrap. Chill for about 1 hour or until cooled.
9. ASSEMBLE TRIFLES: Vertically slice each of the 8 Banana Muffins in
three even pieces. Place 1 tablespoon pudding in each serving bowl.
Arrange sliced muffins on pudding in each bowl.
10. ADD PUDDING: Spoon 1 tablespoon pineapple bits, and 2 tablespoons
pudding between each muffin slice. Serve immediately or cover and
refrigerate up to 1 hour. Top with additional toasted coconut. Makes 8
servings.
Burgundy Beef & Vegetable Stew
1 1/2 lbs beef eye round
1 tbl vegetable oil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1 can (13 3/4 oz) ready-to-serve beef broth
1/2 c Burgundy wine
3 lg cloves garlic, crushed
1 1/2 c baby carrots
1 c frozen whole pearl onions
1 1/2 tbl cornstarch, dissolved in tsp water
1 pkg (8 oz) frozen sugar snap peas.
Trim fat from beef; cut into 1-inch pieces.
In Dutch oven, heat oil over medium-high heat until hot.
Add beef (half at a time) and brown evenly, stirring occasionally.
Pour off drippings. Season with thyme, salt and pepper. Stir in broth,
wine and garlic. Bring to a boil; reduce heat to low.
Cover tightly and simmer 1 1/2 hours.
Add carrots and onions. Cover and continue cooking 35 to 40 minutes
or until beef and vegetables are tender.
Bring beef stew to a boil over medium-high heat. Add cornstarch
mixture; cook and stir 1 minute. Stir in sugar snap peas.
Reduce heat to medium and cook 3 to 4 minutes or until peas are
heated through. Serve over hot wide noodles.
CHOCOLATE TURTLE CHEESECAKE
1 (7 oz) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans -- divided
1 chocolate crumb pie crust
2 (3 oz) packages cream cheese -- softened
1/2 cup sour cream
1-1/4 cups milk
1 (3.9 oz) package instant chocolate pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low
heat, stirring constantly, about 5 minutes, until smooth. Stir in 1/2 cup
chopped pecans. Pour into piecrust. Combine cream cheese, sour cream, and
milk in a blender. Process until smooth. Add pudding mix; process about 30
seconds longer. Pour pudding mixture over caramel layer, covering evenly.
Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping
over pudding layer in a decorative pattern. Sprinkle top with remaining
pecans. Chill, loosely covered, until serving time. Yield: 12 servings.
CHOCOHOLIC SMOOTHIE
2 cups chocolate ice cream, softened
2 bananas, sliced
1/2 cup milk
1/4 cup chocolate syrup
Ice cubes
Process first 4 ingredients in a blender. Add enough ice cubes to bring
mixture to 4-1/2 cup level; process until smooth, stopping once to scrape
down sides. Yield: 4-1/2 cups.
Triple Chocolate Ice Cream Cake
1 cup heavy cream
1 (12 ounce) package semisweet chocolate chips
1 (12 ounce) package marble pound cake, such as Entenmann's brand, cut into
1/2-inch-thick slices
1 pint vanilla ice cream, softened
20 chocolate wafers, such as Nabisco brand
1 pint chocolate ice cream, softened
4 chocolate wafers, crushed
In a small saucepan, bring the heavy cream to a boil over medium-high heat. Put
the chocolate chips in a heatproof medium bowl and pour the boiling cream
over the chocolate. Let sit until the chocolate is melted, about 2 minutes.
Stir the mixture with a fork for about 2 minutes, until the ganache is smooth.
Line a nonstick 9 x 5 x 3 3/4-inch loaf pan with 2 overlapping sheets of
plastic wrap, allowing a 4-inch overhang on all sides.
Pour half of the ganache (1 cup) evenly into the lined pan and spread to cover
the base. Cover the ganache with a single layer of tightly packed cake slices;
be sure the layer is flat and even. Working quickly, spread the vanilla ice
cream evenly over the pound cake. Cover the ice cream with a layer made of
half of the chocolate wafers. Spread the remaining ganache evenly over the
wafers, then top the ganache with another layer, using all of the remaining
wafers, and place the cake in the freezer for about 30 minutes to chill and
firm up.
Remove the cake from the freezer and spread the chocolate ice cream over the
wafers. Top with another flat, single layer of tightly packed slices of pound
cake, trimming 1 or 2 slices to fill in the gaps (there will be a few slices
left over). The cake may be slightly higher than the pan. Cover the cake
completely
with the plastic overhang and freeze until firm, at least 5 hours or overnight.
To loosen the ice cream cake from the pan, open the plastic wrap and invert the
pan over a flat serving platter. Remove the plastic wrap. Scatter the crushed
chocolate wafers over the ice cream cake, then slice and serve immediately.
Yield: 8 servings
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