Potato Muffin

Crock-a-Noodle Stew

2009-12-19T04:28:00.000-08:00

Ingredients

4 carrots, peeled and cut in chunks
8 small white onions
2 cloves garlic, minced
2 lb. meaty chicken pieces, skinned
1 14-oz. can chicken broth
3 cups uncooked noodles

Directions

Place carrots, onion, and garlic in a 4-quart slow cooker. Top with chicken; pour broth over all. Cover and cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours. Stir in noodles and cook 30 minutes more or until noodles are tender.

Santa's Orange Pumpkins

2009-12-19T04:26:00.000-08:00

Soft orange and pumpkin flavored cookies with nuts and a orange flavored powdered sugar glaze.

Ingredients

2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 15 ounce can pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts, optional

Orange Glaze:
1 1/2 cups sifted confectioner's sugar
2-3 tablespoons orange juice
1/2 teaspoon grated orange peel

Directions

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat butter, sugar and brown sugar until creamy. Add egg, pumpkin, orange juice and orange peel then beat until combined. Gradually add flour mixture and beat until combined. Stir in nuts and drop dough by rounded teaspoonfuls onto ungreased baking sheets. Bake 12-14 minutes until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 tsp glaze. Orange Glaze: In medium bowl, combine sugar, orange juice and orange peel until smooth.

Malted Mocha Nut Balls

2009-12-19T04:23:00.000-08:00

Coffee, chocolate malt powder and malted milk balls are the secret ingredients in these decadent mocha cookies.

Ingredients

1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/3 cup chocolate malted milk powder
1 tablespoon instant coffee granules
1/2 cup finely chopped malted milk balls
1/2 cup finely chopped walnuts
Confectioners sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy, then beat in vanilla. Combine flour, malted milk powder and coffee granules. Gradually add to creamed mixture and mix well. Stir in finely chopped malted milk balls and walnuts. Roll into 1 inch balls and place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until firm. Cool on pans 1-2 minutes before removing to wire racks. Roll warm cookie balls in confectioners sugar.

Number of Servings: 4 1/2 Dozen

Alabama Fudge Pecan Chewies

2009-12-19T04:17:00.000-08:00

Ingredients

1 (14-ounce) can sweetened condensed milk
2 cups (12 ounces) semisweet chocolate morsels
1/4 cup butter or margarine
1 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
60 pecan halves

Directions

Combine first 3 ingredients in a heavy saucepan; cook over medium-low
heat, stirring constantly, until chocolate and butter melt. Remove from
heat.

Stir in flour, chopped pecans, and vanilla.

Drop by teaspoonfuls onto ungreased cookie sheets. Press a pecan half
into the center of each cookie.

Bake at 350F for 7 minutes. (Do not overbake.) Transfer cookies to wire
racks to cool.

Yield: 5 dozen.

Pot Of S'mores

2009-12-19T04:08:00.001-08:00

This is a wonderful recipe to have while gathered around a fireplace on a cold winters night. Enjoy!

Ingredients

1 (14 oz) pkg. whole graham crackers crushed
1/2 C. butter melted
1 (14 oz) can sweetened condensed milk
2 C. semi sweet chocolate chips (12 oz)
1 C. butterscotch chips
2 C. miniature marshmallows

Directions

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.

Line a Dutch oven with heavy duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over the crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.

Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long handled tongs, place remaining briquettes on pan, cover.

Cook for 15 minutes or
until chips are melted. To check for doneness use the tongs to lift the cover

Spaghetti Sauce and Meatballs

2009-12-18T10:22:00.000-08:00

Sauce

3/4 c. chopped onion
1 clove garlic, minced
3 T olive oil
1 lb canned tomatoes, drained
2 6 oz cans tomato paste
1 c water
1 T. sugar
1 1/2 t salt
1/2 t pepper
1 1/2 t crushed oregano
1 bay leaf

Cook onion and garlic on oil until tender. Stir in remaining ingredients and simmer uncovered for 30 minutes. Reove bay leaf, add meatballs and continue cooking for 30 minutes on low heat.

Meatballs

4 slices slightly dry bread
1 lb ground meat
2 eggs
1/2 c Romano grated
2 T parsley, chopped
1 clove garlic, minced
1 t crushed oregano
1 t salt
dash of pepper
2 T corn oil

Soak bread in water for 2 to 3 minutes and squeeze moisture out. Combine bread with remaining ingredients and mix well. Form into small balls and brown slowly in oil. Add to sauce.

*****

Although this recipe calls for cooking about 1 hour, as with just about any recipe, and especially sauces, the longer you can let it sit, the better. I like to make this a day ahead. The flavour really goes through the sauce, the longer you leave it.

Enjoy!

Christmas Breakfast - Bacon 'n' Egg Bake

2009-12-16T03:59:00.000-08:00

Christmas breakfast has always been a special time for my family. There is just something warm and comforting about gathering around the table after opening our gifts to share in a meal. It's become a tradition and one I plan to pass along to my children.
I would love to hear your favourite Christmas Breakfast recipes and what morning traditions you've established with your family. Please share in the comment section.

Here is one recipe to get us started. I haven't tried this one personally, but it sounds delicious!

Bacon 'n' Egg Bake

Ingredients

* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 2 cups milk
* 1 cup process cheese sauce
* 1 cup (8 ounces) sour cream
* 12 hard-cooked eggs, sliced
* 1 pound sliced bacon, cooked and crumbled
* Toasted English muffins, optional

Directions

* In a large saucepan, melt the butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese sauce and sour cream.
* Pour half of the sauce into a greased 11-in. x 7-in. baking dish. Top with half of the eggs and bacon; repeat layers
* Cover and bake at 350̊ for 25 minutes or until heated through. Serve with English muffins if desired. Yield: 8 servings

Garden Harvest Chowder

2009-12-11T11:24:00.000-08:00

This is by far my favourite soup. I do alter it a bit pretty much every time I make it, however. I'm going to share the original recipe with you, then I'll tell you more about the altering. ;)

Garden Harvest Chowder

1/4 lb bacon, finely chopped
1/2 c celery, chopped
1/2 c onion, chopped
1/2 c carrot, peeled and thinly sliced (I chop mine into bite sized pieces, rather than slicing)
1 1/2 c water
1/2 c frozen peas
2 c mashed potatoes (be sure they are peeled)
16 oz can cream corn
2 c milk
1 1/2 c grated cheese

Fry bacon, clery, onion and carrots in a saucepan until bacon is semi-crisp and vegetables are tender. Add water and peas, cook 15 minutes over medium heat until peas are tender. Add remaining ingredients, except cheese. Cook over medium heat, stirring occasionally, until heated through. Add cheese, stirring until melted, but not boiling.

Ok, there is your basic recipe. It's delicious just as it is. But, since I can never leave well enough alone, and I really do love to cook, I change it just about every time I make it. Honestly, it depends on what I have in the fridge.

Tonight we are having this soup with ham, rather than bacon. I added carrots, peas onions and broccoli.

Really, it's up to you. This soup is a great way to use up veggies that are in your fridge. It's also a fantastic way to get your kids to eat veggies. My son isn't the biggest fan of veggies, but this recipe has him gobbling up everything in his bowl.

It's also delicious with warm, homemade bread. Perfect for a chilly winters day.

Enjoy!

Grilled Portobello Mushroom Panini

2009-07-25T04:37:00.001-07:00

Ingredients:

1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
4 large portobello mushroom caps
8 slices Italian bread, sliced diagonally
Garnishes such as green leaf lettuce, sliced roasted red peppers, sliced
tomatoes and feta cheese (optional)

Preparation:

Mix oil, vinegar and Montreal Steak Seasoning in small bowl. Brush
both sides of each mushroom cap with oil mixture. Lightly brush one side
of each bread slice with oil mixture.

Grill mushrooms over medium heat 6 to 8 minutes, turning once. Grill
bread slices until lightly toasted.

Serve mushrooms between bread slices with assorted garnishes, as
desired.

Blackberry Lemon Cheesecake Trifle

2009-07-25T04:35:00.000-07:00

Ingredients:

1 package (8 ounces) reduced-fat cream cheese, softened
1/3 cup lemon juice
1 can (14 ounces) low-fat sweetened condensed milk
2 cups thawed frozen nondairy whipped topping
1 package (10-3/4 ounces) low-fat frozen pound cake, thawed
1/4 cup frozen lemonade concentrate
1 jar (10 ounces) seedless blackberry jam, melted
6 cups fresh or thawed frozen blackberries

Preparation:

Make-Ahead Time up to 1 day before serving

Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.

Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.

Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate overnight.

Cheese Puffs

2009-07-25T04:29:00.000-07:00

Ingredients:

1/4 pound grated American cheese
1/4 cup butter
1/2 cup sifted all-purpose flour
Dash cayenne

Preparation:

Blend cheese and butter thoroughly. Work in the flour and cayenne. Chill two hours or longer. Roll into balls one inch in diameter. Bake in very hot oven, 450 degrees, 15 minutes. Yield: 30 puffs.

Snickers Peanut Butter Cookie

2009-07-25T04:27:00.000-07:00

1 cup butter or margarine, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
20 fun size Snickers candy bars

Cream together the butter, peanut butter, and sugars. Beat in the eggs and vanilla. Stir in the flour, bakins soda and salt. Mix well.
Chill the resulting dough for 1 to 2 hours.

Take about 1/3 cup (about one ice cream scoop) of the dough and wrap it around a Snickers bar. Repeat, using the rest of the dough and Snickers bars.

Bake on ungreased cookie sheet at 350 F (175 C) for 15 minutes. Makes 20 cookies.

Chicken Curry Freezer Recipe

2009-07-25T04:25:00.000-07:00

Ingredients:

1/4 cup oil
4 large chicken pieces
2 onions, chopped
1/4 cup flour
1 tbsp curry powder
1 1/4 cups chicken stock
1 tbsp mango chutney
1 tbsp cherry jam
salt
pepper
1 apple, cored and chopped
2 tbsp raisins

Preparation:

In saucepan, heat oil and add the chicken pieces, frying until browned all over. Transfer to plate. Add onions and fry until soft. Stir in flour and curry powder, making a smooth paste. Cook for one minute. Next, add the stock and bring to a boil, stirring constantly. Simmer for 3 minutes. Stor in chutney, jam and salt and pepper to taste. Return the chicken pieces to the pan and baste well. Cover and simmer for 45 minutes. Stir in the apple pieces and raisins, then simmer for 10 minutes.
To freeze, cool quickly, add to freezer container and freeze.
To serve, place in ovenproof dish, covered, and place in oven preheated at 325 degrees for 40 minutes, stirring occassionally so it heats throughout. Serve with lemon wedges.

Frozen Coffee Souffle

2009-07-21T04:21:00.000-07:00

Ingredients:

3 eggs
3 egg yolks
1/2 cup sugar
2 cups whipping cream
1/4 cup coffee liqueur

Preparation:

Directions:In a large bowl with electric mixer beat the eggs and egg
yolks. Add the sugar and beat until light and fluffy.
In a separate bowl, whip the cream until stiff. Fold whip cream and
liqueur into the egg mixture.
Prepare 8 individual souffle dishes (or 3 1/2 inch ramekins): cut strips
of wax paper about 2 1/2 inches wide. Wrap around the souffle dish so
that it comes about 1 1/2 inches above the top. Tape in place.
Pour the souffle mixture into each dish so it comes near the top of the
waxed paper.
Freeze for at least 4 hours or overnight. Remove the wax paper to serve.
Top with a dusting of cocoa or chocolate shavings.

Mocha Nut Tortoni

2009-07-21T04:19:00.000-07:00

Ingredients:

2 egg whites
1/4 cup sugar (first amount)
2 cups whipping cream
1/4 cup sugar (second amount)
2 tablespoons instant coffee powder
2 egg yolks, slightly beaten
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup coarsely chopped toasted almonds

Preparation:

Directions:With electric mixer, beat egg whites until quite stiff.
Continue beating while adding 1/4 cup sugar.

In another bowl, whip the cream with 1/4 cup sugar and coffee powder.
Add the egg yolks and vanilla. Fold into the egg whites.

Melt the chocolate chips in the microwave, and allow to cool slightly.
Fold into the egg white mixture with the almonds.

Divide into 8 custard cups or other dessert dishes. Freeze at least 6
hours or overnight.

Garnish as desired - with whip cream or chopped almonds, etc.

*****Tortoni is a traditional Italian dessert - the Italian way to serve it
is in paper muffin cups. You can make 12 or more servings depending on
the size of your muffin cups. For special occasions, freeze it in fancy
fluted glasses - like champagne bowls or martini glasses. Then it looks
as good as it tastes!

Oven Pot Roast

2009-07-21T04:17:00.000-07:00

Ingredients:

3 pound beef roast
2 tablespoons olive oil
1 large onion, sliced
4 medium carrots, cut in 1 inch pieces
1 can (28 oz.) stewed tomatoes
2 cups red wine
2 cups beef broth
2 tablespoons dried parsley
6 cloves garlic, minced
2 bay leaves
2 teaspoons dried thyme
1/2 teaspoon freshly ground pepper
6 medium potatoes, peeled and cut in quarters

Preparation:

Preheat oven to 375 degrees F.

Heat oil in a frying pan, and brown meat on all sides.

Transfer meat to a large casserole dish or roaster.

Add all the remaining ingredients, except the potatoes, to the casserole
dish. The liquid should cover the vegetables and meat. Add more broth or
water if necessary.

Cover, and bake in preheated oven for 2 hours. Turn the beef after an
hour.

Add potatoes to the pan, increase the oven temperature to 400 degrees F.
and bake uncovered for about 1 hour, until meat and potatoes are tender.
Turn meat every 15 minutes. (About 6 servings.)

Chicken With Ham And Cheese

2009-07-21T04:14:00.000-07:00

Ingredients:

1 tablespoon butter
4 chicken breasts, boneless, skinless
1 can (10 oz.) cream of chicken soup
1/2 cup grated Swiss cheese
1/2 cup chopped cooked ham
1/4 cup white wine

Preparation:

Melt butter in a large frying pan. Add chicken and cook
until browned, about 10 minutes. Remove from pan and set aside.
Add chicken soup (undiluted) cheese, ham, and wine to the pan. Cook and
stir until it comes to a boil.
Add chicken to the pan. Reduce heat to low, cover and simmer for about 5
minutes until chicken is cooked through. Makes 4 servings.

Chicken Dijon Stew

2009-07-21T04:11:00.000-07:00

Ingredients:

4 cups brussel sprouts
2 pounds skinless boneless chicken breasts
3 tablespoons olive oil
1/2 pound baby carrots, peeled
1 can (10 oz.) cream of chicken soup
1/2 cup white wine
2 tablespoons Dijon mustard
2 teaspoons dried tarragon
Freshly ground pepper

Preparation:

Prepare and cook brussels sprouts until just tender. Drain
and set aside.

Cut chicken into 1 1/2 inch cubes. Heat oil in a large saucepan. Add
chicken, brussels sprouts, and carrots. Cook and stir over medium high
heat until chicken is lightly browned, about 5 minutes.

Add soup, wine, mustard, tarragon, and pepper. Stir to blend. Heat to
boiling.

Reduce heat to low, cover and simmer until chicken is cooked through,
about 10 minutes. Stir occasionally.

Makes 6 servings.

Minnesota Munchers

2009-07-21T04:10:00.000-07:00

Ingredients:

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans

Preparation:

Preheat oven to 350 F. Grease two cookie sheets. In a medium bowl, cream together butter and sugar. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12 minutes in preheated oven. Cool on baking sheet for 5 minutes before removing to cool completely on wire racks.

Candied Garlic Chicken Wings

2009-07-21T04:08:00.000-07:00

Ingredients:

1 1/2 cups honey
6 tablespoons soy sauce
2 cloves garlic, minced
2 pounds chicken wings

Preparation:

Heat honey, soy sauce, and garlic in a saucepan until boiling.
Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

Blackberry-Almond Shortbread Squares

2009-07-20T03:51:00.000-07:00

Ingredients:

10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for pan
1 3/4 cups all-purpose flour, plus more for dusting
1/2 cup whole blanched almonds (2 ounces)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup plus 2 tablespoons confectioners' sugar, plus more for dusting
1/4 teaspoon pure almond extract
1 pound blackberries (about 4 cups)
1 orange zest , freshly grated

Preparation:

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line with
parchment; butter lining. Dust with flour; tap out excess. Arrange nuts in a
single layer on a rimmed baking sheet. Bake until golden, 15 minutes; let
cool. Grind in a food processor until fine.

Whisk together flour, nuts, salt, and cinnamon in a medium bowl; set aside.
Put 3/4 cup plus 1 tablespoon sugar and the butter in the bowl of an
electric mixer fitted with the paddle attachment; mix until pale and fluffy,
about 3 minutes. Mix in almond extract. Add flour mixture in 2 batches; mix
until a crumbly dough forms.

Press all but 1 cup dough onto bottom of pan. Toss berries with zest;
scatter over dough. Sprinkle with remaining tablespoon sugar; crumble
reserved dough on top. Bake until golden, about 30 minutes. Let cool on a
wire rack. Cut into 12 squares; dust with sugar.

Potatoes Romanoff

2009-07-20T03:50:00.000-07:00

Ingredients:

6 med. potatoes
Boiled or baked with jackets on. Until fork tender. Cool. Peel, then shred
into large bowl.

Combine the following ingredients with shredded potatoes:
1/2 tsp. black pepper
1 1/2 tsp. salt
1 1/2 pts. sour cream
1 bunch green onion, diced (tops included)
1 c. Cheddar cheese (sharp or med.)

Preparation:

Mix well, place in baking dish, top with 3/4 cup shredded Cheddar cheese. Place in refrigerator several hours or overnight. Bake in 350 degree oven for 30-40 minutes.

Asian Chili

2009-07-20T03:48:00.000-07:00

Ingredients:

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) Chinese mixed vegetables, drained
1 can (14 ounces) bean sprouts, drained
1 tablespoon chili powder
Salt to taste
Shredded Parmesan cheese

Preparation:

In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese. Yield: 10 servings (2-1/2 quarts).

Sweet and Sour Pork Skillet

2009-07-20T03:47:00.000-07:00

Ingredients:

1 lb. boneless pork, cut in 3/4 inch cubes.
1 13 1/2-oz can pineapple tidbits
1/4 cup vinegar
1 1/2 tsps salt
1/2 tsp garlic salt
2 Tbs sugar
1 cup Uncle Ben's Converted Brand Rice
1 green pepper, cut into small squares
1 tomato, cut into thin wedges.

Preparation:

Brown pork in cooking oil in 10-inch skillet; drain. Drain pineapple
tidbits, reserving liquid. Add water to liquid to make 2 1/2 cups. Add
liquid, vinegar, salt, garlic salt and sugar to pork; stir. Bring to boil. Reduce heat,
cover, and cook over low heat 20 minutes. Remove cover, stir in rice. Cover
and continue cooking about 25 minutes or until liquid is absorbed and pork is
tender. Stir in pineapple tidbits, green pepper and tomato wedges. Heat
through.

Makes 4-6 servings.

Variations:

Nice to add some water chestnuts or bamboo shoots at end of
cooking, or substitute cubed ham or cubed uncooked chicken for pork.

Asparagus Parmesan

2009-07-20T03:45:00.000-07:00

Ingredients:

1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
salt and pepper to taste

Preparation:

Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Poppyseed Chicken

2009-07-20T03:44:00.001-07:00

Ingredients:

1 chicken, cooked, deboned or 6 chicken breasts
1 can cream of chicken soup
1/2 can chicken broth (from cooked chicken)
1 c. sour cream
2 c. Ritz cracker crumbs
1/2 stick butter, melted
1 tbsp. poppyseeds

Preparation:

Cook chicken, debone and skin and cut into bite-size pieces. Place in casserole.
Mix soup, broth and sour cream. Pour over chicken. Mix Ritz crackers and butter
and poppyseed. Place over chicken mixture. Bake at 350 degrees until bubbly (about 30 minutes).

Chocolate Covered Cherries Cookies

2009-07-20T03:35:00.000-07:00

Ingredients

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter or margarine, softened
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1-1/2 teaspoons vanilla
48 undrained maraschino cherries (about one 10-ounce jar)
1 cup (6 ounces) semisweet chocolate pieces (not imitation)
1/2 cup sweetened condensed milk

Preparation:

In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.

Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb.

Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.

Spoon about 1 teaspoon of the frosting over each cherry on unbaked cookie, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.)

Bake in 350°F oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. Makes 48 cookies.

Pineapple Boat Fruit Salad

2009-07-18T05:20:00.000-07:00

Ingredients:

1 pineapple
1 pint fresh sliced strawberries
2 bananas sliced
2 kiwi fruits peeled and sliced
1 11-oz. Can mandarin oranges, reserve juice
One quarter cup honey
Juice of 1 lime
Coconut flakes
Fresh mint leaves

Preparation:

Cut pineapple in half lengthwise. Dice pineapple and discard hard core that
runs through the center of pineapple. Combine pineapple, strawberries,
bananas, kiwi and mandarin oranges together in a large bowl. To make
dressing combine juice drained from mandarin oranges, about one half cup,
honey and lime juice together, shake well. Pour over fruit and toss. Place
in pineapple shells and sprinkle with coconut and garnish with mint leaves.

Bacon & Chive Potato Salad

2009-07-18T05:19:00.001-07:00

Ingredients:

6 cups quartered, unpeeled small red potatoes
3/4 cup Mayonnaise
2 Tbsp. mustard
8 slices Bacon, crisply cooked, crumbled
1/3 cup chopped fresh chives

Preparation:

Add potatoes to boiling water; cook 15 minutes or until tender. Drain. Mix
mayonnaise and mustard in large bowl. Add potatoes, bacon and chives; mix
lightly. Refrigerate. Makes 6 servings

Ambrosia Cheesecake

2009-07-18T05:14:00.000-07:00

Ingredients:

1 1/2 cup flaked coconut
1/4 cup chopped almonds
2 tablespoon butter or marg.; melted
24 oz cream cheese; softened
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup apricot nectar
1/2 cup cream of coconut
4 large eggs
8 oz crushed pineapple, drained
1 sliced assorted fruits*
2 teaspoon shortening; melted
1/4 cup semisweet-chocolate pieces**
1/4 cup white-chocolate pieces**

Preparation:

*Note: Suggested fruits: bananas, seedless green and red grapes,
kiwifruit, canned mandarin-orange slices, strawberries, etc.)
**Chocolate pieces should be melted. 1. Day before serving: Preheat
oven to 350 degrees. In medium bowl, combine coconut, almonds and
butter; mix well. Press mixture into bottom of 9-inch springform pan.
Bake until golden, about 15 minutes. Cool. 2. In large bowl of
electric mixer, at high speed, beat cream cheese, sugar, flour,
orange peel and vanilla until fluffy. Beat in apricot nectar and
cream of coconut. Beat in eggs, one at a time, until blended. Stir in
pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or
until set. Cool in pan on wire rack; refrigerate overnight. 3. Just
before serving, arrange fruit over top of cake. Stir one teaspoon
melted shortening into each of melted semisweet and white chocolates
until blended. Place each mixture in a separate small pastry bag
fitted with small plain tip; pipe over fruit.
Yield: 12 servings

Grilled Greek Potato Salad

2009-07-16T05:05:00.000-07:00

Ingredients:

3 lb. small red potatoes halved
2 T. olive oil
1/2 t. salt
1/4 t. pepper
1 large sweet yellow pepper chopped
1 large sweet red pepper chopped
1 medium red onion halved and sliced
1 cucumber chopped
1 1/4 C. grape tomatoes, halved
1/2 lb. fresh mozzarella cheese cubed
3/4 C. Greek vinaigrette
1/2 C. halved Greek olives
1 (2 1/4 oz) can sliced ripe olives drained
2 T. minced fresh oregano or 1 t. dried oregano

Preparation:

Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered over medium heat for 20-25 minutes or until tender. Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.

Sweet n' Sour Meat and Rice

2009-07-16T05:03:00.000-07:00

Ingredients:

1 pound lean ground beef or turkey
1 cup crushed pineapple undrained
1 3/4 cups tomato sauce
2 tablespoons brown sugar twin
1 tablespoon soy sauce
1 1/2 cups chopped bell pepper
1 cup chopped onion
2 teaspoons dried parsley
1 1/3 cups uncooked instant rice

Preparation:

In a large skillet sprayed with butter-flavored cooking spray, brown meat. Spray a slow cooker container with butter-flavored spray. In prepared container, combine undrained pineapple, tomato sauce, brown sugar, and soy sauce. Stir in green pepper, onion, and parsley flakes. Add browned meat and uncooked rice. Mix well to combine. Cover and cook on low for 6 hours. Mix well before serving.

Chicken BLT Sandwiches

2009-07-16T05:00:00.000-07:00

Ingredients:

2 teaspoons vegetable oil
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 cup Thousand Island dressing
4 whole wheat sandwich buns, split
4 lettuce leaves
8 slices tomato
4 slices bacon, cooked, drained and broken in half

Preparation:

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Spread dressing on cut sides of buns. Layer chicken, lettuce, tomato and bacon on bottoms of buns. Top with tops of buns.

Cherry Coconut Buns

2009-07-16T04:53:00.000-07:00

Ingredients:

6 tablespoons butter or margarine
1-1/2 cups self-rising flour
1/2 cup sugar
1 cup flaked coconut
1/2 cup maraschino cherry halves
1 egg
1 egg, separated
2 tablespoons maraschino cherry juice
1/2 cup flaked coconut
Maraschino cherry halves

Preparation:

Preheat oven to 425°F. Spray a baking sheet with non-stick vegetable spray.

In a large mixing bowl, cut butter into flour until mixture resembles coarse crumbs. Add sugar, coconut, cherry halves, egg, egg yolk, and cherry juice; stir until mixture is well blended and has a sticky consistency.

Drop the mixture onto prepared baking sheet in small heaps; flatten slightly. Brush with egg white; sprinkle with coconut and top with cherry halves.

Bake 12 to 15 minutes or until delicately browned. Remove from baking sheet; cool completely on a wire rack.

Angel Chocolate Chip Cookies

2009-07-16T04:52:00.001-07:00

Ingredients:

1 cup shortening
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips

Preparation:

Preheat oven to 350 degrees F (175 degrees C)
Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 degrees F (175 degrees C) f

Biscuit Topped Pork Casserole

2009-07-16T04:48:00.000-07:00

Ingredients:

1 cup biscuit mix
1/2 cup Swiss cheese, shredded
1/4 cup milk
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 clove garlic, minced
2 tablespoons cooking oil
2 tablespoons flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper
1-quart tomatoes
2 cups pork, cooked and cubed
1 cup green beans, cooked
1 cup corn, cooked
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce

Preparation:

Directions
Preheat oven to 400 degrees.
Stir together biscuit mix and cheese. Add milk. Stir until well blended.
On floured surface, roll dough into a 5-inch circle. Cut into 6 wedges.
Set aside.
In a saucepan, cook onion, green pepper, and garlic in hot oil until onion is tender but not brown. Stir in flour, sugar, salt, basil, and pepper.
Blend in undrained tomatoes, meat, vegetables, bouillon, and Worcestershire sauce.
Cook and stir until thickened and bubbly. Turn boiling meat mixture into a
1 1/2-quart casserole. Immediately top with biscuit wedges.
Bake uncovered 18-20 minutes.

Mushroom and Pepper Pasta

2009-07-14T05:12:00.000-07:00

Ingredients:

2 teaspoons olive oil
1 pound fresh mushrooms, sliced
1/2 medium onion, diced
1 yellow and 1 red bell pepper, seeded and thinly sliced
1/2 cup dry white wine
1 cup reduced sodium chicken broth
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
4 cups cooked pasta

Preparation:

Heat olive oil in a large nonstick skillet over medium heat until hot.
Add mushrooms and onions and saute for 1-2 minutes. Add sliced bell
pepper and saute another 4 or 5 minutes or until soft. Stir in white
wine, broth and seasonings, reduce heat and simmer for 10 minutes. Toss
mushroom/pepper mixture with pasta and serve. This recipe is also
excellent on chicken or fish.

Grape Tomato Salad with Basil Vinaigrette

2009-07-14T05:10:00.000-07:00

Ingredients:

3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallots
2 tablespoons fresh chopped basil leaves
salt to taste
freshly ground black pepper
2 pints grape tomatoes

Preparation:

Place all the ingredients except the tomatoes in a jar with a
tight-fitting lid. Shake well.

Gently toss the tomatoes with the vinaigrette. Garnish with fresh
basil leaves. (optional)

Beef Kabobs

2009-07-14T05:07:00.000-07:00

Ingredients:

1 cup red wine
1/3 cup sherry
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon ginger root, grated
1 cup pineapple juice
1 teaspoon thyme
1 teaspoon rosemary
1/4 cup Worcestershire Sauce
1 onion, chopped
1/2 teaspoon pepper
1 1/2 pounds sirloin steak, cubed
3 tomatoes, sliced
12 mushrooms, sliced
1 eggplant, cut into chunks
1 green bell pepper, cut into chunks
1 yellow squash, cut into chunks

Preparation:

In a bowl, combine red wine, sherry, soy sauce, sesame oil, grated
ginger root, pineapple juice, thyme, rosemary, worcestershire sauce,
chopped onion, pepper. Pour over cubed sirloin steak. Marinate for 2
hours at room temperature. Alternate the beef on skewers with sliced
tomatoes, mushrooms, eggplant, green bell pepper, and yellow squash.
Grill 3 inches from the heat for about 15 minutes, turning frequently
and basting with the marinade.

Lemon White Chip Nut Cookies

2009-07-14T05:05:00.000-07:00

Ingredients:

1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 tablespoon lemon juice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 cup coarsely chopped walnuts or cashews
1 teaspoon grated lemon peel

Preparation:

Preheat oven to 375° F.

Combine flour, baking soda and salt in a small bowl. Beat butter,
brown sugar and granulated sugar in a large mixing bowl until creamy.
Beat in egg and lemon juice; gradually beat in flour mixture. Stir in
morsels, nuts and lemon peel. Drop by rounded tablespoon onto
ungreased baking sheets.

Bake for 7 to 10 minutes or until edges are lightly browned. Cool on
baking sheets for 3 minutes; remove to wire racks to cool completely.

Crock Taco Stew

2009-07-14T04:59:00.000-07:00

Ingredients:

2 lbs ground meat
4 cans stewed diced tomatoes
3 cans pinto beans (drained and rinsed)
3 cans hominy or corn (whichever your family prefers)
2 packets of taco seasoning
2 packets of dry hidden valley ranch dressing mix

Preparation:

Brown meat and drain grease, add taco seasoning packets (follow directions on package). Liquefy stewed tomatoes in blender, drain beans and corn/hominy and rinse. After meat is ready, add all ingredients to crock pot. Simmer on low for 4 hours or longer. The longer it simmers the better it is.

Broccoli Salad

2009-07-13T04:44:00.000-07:00

Ingredients:

1/2 cup mayonnaise or salad dressing
1 tbsp sugar
1 tbsp cider vinegar
1 medium head broccoli, trimmed and coarsely chopped
1 small onion, chopped
1/2 cup raisins

Preparation:

In a medium bowl using a wire whisk, beat together the mayonnaise, sugar, and vinegar. Add the broccoli, onion, and raisins. Toss until well coated. Cover and refrigerate at least 3 hours to blend the flavors. Stir occasionally. Makes 5 servings

Apple Cinnamon Muffins

2009-07-13T04:43:00.000-07:00

Ingredients:

1 1/2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp ground cinnamon
1 egg
1/3 cup orange juice
1/4 cup butter, melted
2 cups chopped peeled tart apples

Preparation:

In a large bowl, combine the flour, sugar, baking soda, baking powder, and cinnamon. Set aside. Beat the egg. Add the orange juice and the butter. Stir into the dry ingredients just until moistened. The Batter Will Be Thick. Fold in the apples. Fill the greased or paper-lined muffin cups two-thirds full. Bake at 350 F for 20-25 minutes or until the muffins test done.

Sweet Cherry Cheese Dessert

2009-07-13T04:42:00.000-07:00

Ingredients:

1/2 cup cold butter, cubed
2 1/2 cups crushed pecan shortbread cookies
2 cans (21 ounces each) cherry pie filling
1 tsp vanilla
1 tsp almond extract
1 pkg (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed

Preparation:

In a large bowl, cut the butter into the crushed cookies until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 inch baking pan. Bake at 350 F for 15-18 minutes or until the crust is lightly browned. Cool on a wire rack. In a large bowl, combine the pie filling and the extracts. Set aside. In a large mixing bowl, beat the cream cheese and the confectioners sugar until fluffy. Fold in the whipped topping. Spread over the crust. Top with the filling. Cover and refrigerate for 1-2 hours or until set.

Black Forest Kirsch Torte

2009-07-13T04:41:00.000-07:00

Ingredients:

2 1/4 cups plus 2 tbsp sifted all-purpose flour
2 1/4 cups plus 2 tbsp sugar
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2/3 cup unsalted butter, softened
4 ounces unsweetened chocolate, melted and cooled
1 cup plus 2 tbsp water
2 tbsp kirsch or light rum
3 eggs
chocolate Almond Filling (recipe follows)
whipped cream Filling (recipe follows)
chocolate scrolls, for garnish
12 red candied cherries, for garnish

Preparation:

1. grease generously, then flour the bottoms and sides of two 9-inch layer cake pans. Preheat the oven to 350 degrees.
2. sift together into a large mixer bowl the flour, sugar, baking soda, salt and baking powder. Add the butter, melted chocolate, water, and kirsch. Beat at low speed just long enough to blend; continue beating at medium speed for 2 minutes, scraping the sides and bottom of the bowl after 1 minute. Add the eggs, and beat for 2 minutes longer.
3. turn the batter into the prepared cake pans, dividing and spreading it evenly. Bake for about 35 minutes, or until a wooden pick comes out clean. Cool on racks for 10 minutes. Then run a knife around the sides to release the layers, and turn out. Cool completely.
4. When the layers are cold, split them horizontally to make four layers in all. Prepare the fillings.
5. To assemble the torte, place one cake layer, cut side up, on a serving plate. spread with half the chocolate filling. Set the next layer, cut side down, on top, spread with half the cream filling. Repeat the layers, ending with the cream. Then garnish the top center with chocolate scrolls. (Note that the sides of the torte are left plain.) Arrange the cherries around the top edge.
6. Before serving, refrigerate the torte for several hours, preferably overnight.
Makes 12 servings.

Chocolate Almond Filling

6 ounces dark sweet chocolate, chopped into coarse pieces
3/4 cup unsalted butter, softened
1/2 cup chopped toasted almonds

Melt the chocolate in a saucepan set over very low heat. cool slightly; then beat in the butter, a chunk at a time. When the mixture is blended, stir in the nuts.

Whipped Cream Filling

In a chilled bowl with chilled beaters, whip the cream with the sugar until soft peaks form. Then add the kirsch, and continue beating until stiff but not buttery.

Chocolate Scrolls

Chocolate scrolls are easy to make and provide an attractive garnish for any appropriate dessert. They can be used in quantity to cover the top of a dessert but are also effective when a few perfect scrolls are placed on an individual serving.
To make the scrolls, 1-ounce squares of semisweet chocolate are required. Allow a square to stand in a warm place long enough so that it feels slightly warm to the touch (an unlit gas oven is ideal). Draw a vegetable peeler carefully across the large, flat side. The chocolate should come off in long, thin curls; if it splinters, the chocolate is not sufficiently warmed. Do this over a large plate. Let the scrolls stand for a few minutes until they have hardened enough to be handled (or briefly refrigerate them). Using a metal spatula, carefully transfer them to the top of the dessert to be garnished.
NOTE: Because these scrolls are fragile, they should not be made in advance and stored; excess handling will cause them to break up. Also, do not expect these scrolls to be in perfect cylinders; they will be uneven in shape and size.

Toasted Almonds

For a small quantity, place whole almonds in one layer in a dry, heavy skillet. Stir over low heat until they turn color. Do not over-brown; they will continue to darken as they cool. For larger amount, place almonds in a shallow baking pan, and bake in a preheated oven at 350 degrees for about 10 to 15 minutes, shaking occasionally to toast evenly. They should emerge an even light, and toasty brown.
NOTE: Thin sliced almonds or the oblong shaped slivered almonds may be used. Watch the toasting carefully.

Vanilla Zucchini Muffins

2009-07-13T04:38:00.000-07:00

Ingredients:

2 eggs
1 cup sugar
1/2 cup oil
1 tbsp. vanilla
2 cups shredded, unpeeled drained zucchini
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 cup raisins
1/2 cup chopped nuts

Preparation:

Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry
ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts.
Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins
and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a
350 oven 20 to 25 minutes or tests done.

One dozen muffins.

Fried Zucchini Patties

2009-07-13T04:37:00.000-07:00

Ingredients:

3c shredded zucchini
1/2c low fat shredded cheddar cheese
3 tsp dried parsley
1 large clove garlic,minced
1 large egg
1 cup Bisquick
salt and pepper to taste

Preparation:

In a large mixing bowl combine all ingredients until mix thoroughly. If mixture is a little too dry add about a tablespoon of water.Spray cooking spray in a large nonstick skillet and heat over med.-high heat. Using a tablespoon drop spoonfuls of mixture into frying pan leaving about 1/2 in between them
The patties will seem very thick at first but as they cook they will flatten out a bit. When brown on one side flip and continue cooking until golden brown.
Makes approx. 12 patties

Number of Servings: 12

Bisquick is a pre-made baking mix. To make at home combine with a pastry blender (or food processor)
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon shortening

Turkey Scallopini

2009-07-12T05:07:00.000-07:00

Ingredients:

1/4 cup all purpose flour
4 (4 ounce) turkey breast cutlets
Salt and freshly ground black pepper to taste
2 teaspoons olive oil, divided
2 cloves garlic, minced
2 teaspoons chopped fresh sage
1/4 cup dry white wine
1/2 cup reduced sodium reduced fat chicken broth
2 teaspoons fresh lemon juice

Preparation:

Spread flour on a large plate. Pat turkey cutlets with paper towels and
season with salt and pepper. Dredge lightly in flour. In a large
nonstick skillet, heat 1 teaspoon olive oil over medium high heat. Add
turkey cutlets and cook until no longer pink inside, about 2-4 minutes
per side. Remove cutlets and keep warm.
Add remaining 1 teaspoon olive oil, garlic and sage and cook for about
one minute. Add wine and broth and bring to boil. Reduce heat and add
lemon juice and turkey breasts to skillet. Cook over low heat for 2
minutes, turning occasionally to coat.

White Bean Salad

2009-07-12T05:06:00.001-07:00

Ingredients:

2 1/2 cups cooked white beans
3 large stalks celery, sliced
1 small onion, diced
1 small green or red pepper, diced
1/2 cup black olives, drained
2 cups cherry tomatoes, halved
3 tablespoons olive oil
5 tablespoons white vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1 clove garlic, minced
1 pinch paprika

Preparation:

Combine beans, celery, onion, bell pepper, olives and tomatoes in a
large bowl and mix well. Mix remaining ingredients together and pour
over bean mixture. Toss well, cover and refrigerate at least 4 hours to
allow flavors to mix. Salt and pepper to taste.

Tuna Patties with Lemon-Dill Sauce

2009-07-12T05:04:00.000-07:00

Ingredients:

1 (12 ounce) can tuna packed in water, drained and finely flaked
2 slices whole wheat bread
1/4 cup minced green onion
1/4 cup egg substitute
1/2 cup skim milk
1/2 teaspoon grated lemon peel
1/8 teaspoon garlic powder
Lemon Dill Sauce:
3/4 cup nonfat chicken broth
1/4 cup lemon juice
1 teaspoon dried dill weed

Preparation:

Toast bread and allow to completely cool. Tear toasted bread and place
in a blender of food processor and process into crumbs. In large bowl,
combine tuna, breadcrumbs, green onion, egg substitute, milk, lemon peel
and garlic powder. Form into 4 patties. Spray a large nonstick skillet
with cooking spray and heat over medium heat. Cook patties, until golden
brown on both sides, about 3 minutes per side.
Sauce: combine all ingredients in a small saucepan and heat over low
heat until warm. Add a small amount of flour or cornstarch with a whisk
to thicken if desired.

Ginger-Lime Tuna Steaks

2009-07-12T05:03:00.000-07:00

Ingredients:

6 (4 ounce) tuna steaks (can also use swordfish or halibut)
1/4 cup lime juice
2 teaspoons fresh ginger root, finely chopped
1 clove garlic, crushed
Dash, ground chili powder

Preparation:

Place fish in a shallow glass baking dish. Mix remaining ingredients
together in a small bowl. Add marinade, turn fish once to coat. Cover
and refrigerate at least 1 hour but no longer than 24 hours, turning
occasionally. Spray grill rack with nonstick cooking spray. Grill fish 4
inches from heat over a medium heat for 7-10 minutes per side or until
fish flakes easily with a fork. Frequently brush with remaining marinade
while cooking. Discard any remaining marinade. Fish can also be broiled.

Lemon Chicken

2009-07-12T05:01:00.002-07:00

Ingredients:

1 pound (4 pieces) boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (more if desired)
2 egg whites
2 teaspoons water
Lemon Sauce:
1/3 cup fat-free, reduced sodium chicken broth
1/4 cup sugar
1-1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic, finely chopped
Salt and pepper to taste
2 teaspoons corn starch
2 teaspoons cold water

Preparation:

Heat oven to 450 degrees. Spray a baking sheet with nonstick cooking
spray. Cut each chicken breast in half. Mix flour, baking soda and red
pepper in a plastic bag. Combine egg whites and water in a medium bowl
and mix well. Add chicken a few pieces at a time and turn to coat on all
sides. Remove chicken from egg mixture and place in bag. Seal and shake
to lightly coat each piece of chicken. Place on baking sheet and bake
uncovered for about 20-25 minutes or until chicken is no longer pink in
center.

Prepare sauce when chicken is almost done baking. Heat all sauce
ingredients (except water and cornstarch) in a small saucepan until it
reaches a light boil, stirring occasionally. Combine cornstarch and cold
water and mix well. Gradually add cornstarch mixture to the sauce. Cook,
stirring constantly until thickened. Additional cornstarch/water can be
added if a thicker sauce is desired.

Cut each chicken breast diagonally into about 5 or 6 slices. Pour lemon
sauce over chicken and serve.

Lemon Chicken

2009-07-12T05:01:00.001-07:00

Wonton Soup

2009-07-12T05:00:00.000-07:00

Ingredients:

1/2 pound ground pork tenderloin
8 medium shrimp, chopped
1 teaspoon chopped ginger root
1 teaspoon reduced sodium soy sauce
1 tablespoon minced cilantro
24 wonton wrappers
32 ounces low sodium chicken broth
32 ounces no-salt added chicken broth
2 green onions, thinly sliced

Preparation:

Heat a large nonstick skillet over medium-high heat until hot. Add
ground pork and brown until no longer pink. Add chopped shrimp, ginger
root, soy sauce and cilantro and continue cooking 3-5 minutes or until
shrimp is no longer opaque. Cool slightly.

Place a small amount of water in a bowl to use for sealing wontons.
Place 1 teaspoon filling in the center of each wonton wrapper. Moisten
edges with water, fold top corner of wonton wrapper over filling and
press firmly to seal. (Don't add too much filling or wontons will be
difficult to fold. Folded wonton resembles a triangle.)

Hold filled wonton by the tip of the triangle with the longest side
down. Gently wrap corners around filling, moisten with water and gently
pinch to seal. (It may take a couple tries to get this right... finished
wonton resembles a "nurses hat.") Set wontons aside on a plate and
continue with remaining wontons.

Place broth in a large pot and bring to a light boil. Add wontons
individually and cook until they float, about 1 or 2 minutes. Add green
onion and serve.

Bacon & Chive Potato Salad

2009-07-12T04:58:00.000-07:00

Ingredients:

6 cups quartered, unpeeled small red potatoes
3/4 cup Mayonnaise
2 Tbsp. mustard
8 slices Bacon, crisply cooked, crumbled
1/3 cup chopped fresh chives

Preparation:

Add potatoes to boiling water; cook 15 minutes or until tender. Drain. Mix mayonnaise and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate. Makes 6 servings

Cherry Almond Cream Dessert

2009-07-12T04:56:00.000-07:00

Ingredients:

14 ozs sweetened condensed milk
1 1/2 c cold water
3 ozs vanilla pudding mix
1 tsp almond extract
2 c Cool Whip Free thawed
10 ozs pound cake (cut into 10 slices)
21 ounces cherry pie filling chilled

Preparation:

In a mixing bowl, combine sweetened condensed milk, water, pudding mix, and almond extract. Mix until well blended. Fold in whipped topping. Spoon half mixture into a 13 x 9" pan. Top with cake slices, pie filling, and remaining cream mixture. Chill until ready to serve.

Apple Crisp Muffins

2009-07-12T04:55:00.000-07:00

Ingredients:

3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups flour
1/3 cup sugar
3 tsp salt
1 medium apple, pared and copped
1/2 tsp cinnamon

Crisp:
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup margarine
3/4 tsp cinnamon

Preparation:

Heat oven to 400. Grease muffin pan. Beat milk, oil and egg. Add apples. Stir in flour, sugar, baking powder, salt and cinamon, all at once, until flour is moistened. Divide into muffin tray. Mix the crisp ingredients together, generously top each muffin with the crisp mixture. Bake about 18-20 minutes. (makes 1 dozen)

Grilled Ginger Pork Tenderloin

2009-07-12T04:51:00.000-07:00

Ingredients:

1 1/2 pounds whole pork tenderloins
2 cup chicken broth
4 tablespoon grated ginger
2 tablespoon soy sauce
2 tablespoon sesame oil
2 cloves garlic, minced

Preparation:

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2 hours.

Remove pork tenderloins from marinade; discarding marinade.

Preheat grill to medium heat.

Grill pork tenderloins, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155 degrees F. Slice to serve.

Vegetarian Lentil Meatloaf

2009-07-12T04:49:00.000-07:00

Ingredients:

1 1/2 cups French green lentils
3/4 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice
3/4 cup bread crumbs
1/4 cup crushed flax seed
2/3 cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste

Preparation:

Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

Deep-Dish Cheesecake Coffee Cake

2009-07-10T04:16:00.000-07:00

Ingredients:

3 cups buttermilk baking mix
1/4 cup white sugar
1/4 cup butter, melted
1/2 cup milk

1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs

Preparation:

1 (8 ounce) package cream cheese, softened
1/4 cup strawberry, apricot or raspberry preserves
Preheat oven to 375 degrees F (190 degrees C).
To make the crust, in a medium bowl, combine the baking mix, 1/4 cup sugar, melted butter and milk. Stir until a dough forms, then turn the dough out onto a clean surface that has been dusted with some baking mix. Knead for 30 turns. Pat the dough into the bottom and up the sides of an ungreased 9 inch round cake pan. In the same bowl, beat together the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over the dough in the pan.
Bake for 30 minutes in the preheated oven, until the edges are golden and the filling is set. Allow the coffee cake to cool for 10 minutes, then spread the fruit preserves over the top.

Awesome Crockpot Pot Roast

2009-07-10T04:15:00.000-07:00

Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Preparation:

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and
water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9
hours.

Pork Chop Delight

2009-07-10T04:13:00.000-07:00

Ingredients:

2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
1 teaspoon canola oil
1/4 cup chopped sweet onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1/2 cup V8 juice
Dash salt and pepper

Preparation:

In a large skillet coated with cooking spray, brown pork chops in oil on both
sides. Remove and keep warm. In the same skillet, saute onion and peppers
until crisp-tender, stirring to loosen any browned bits from pan. Stir in the V8
juice, salt and pepper. Return chops to the pan. Bring to a boil. Reduce heat;
cover and simmer for 8-10 minutes or until meat is tender.

Cherry Cordial Brownies Torte

2009-07-10T04:12:00.000-07:00

Ingredients:

1 21 1/2-ounce package brownie mix
1/3 cup white baking pieces
1 3-ounce package cream cheese, softened
1/4 tsp almond extract
1/4 cup whipped cream
1/2 cup snipped dried tart red cherries
1 tsp shortening

Preparation:

Lightly grease a 9-inch springform pan; set aside. Prepare brownie mix according to package directions. Soon batter into prepared pan,
spread evenly.

Bake in a 350F oven for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean. cool in pan on a wire rack for 30 minutes. Remove sides of pan. Cool completely.

Meanwhile, in a small saucepan heat and stir white baking pieces over low heat until melted. Cool slightly. In a medium mixing bowl beat cream cheese, powder sugar, and almond extract with an electric mixer on medium speed until combined. Stir in melted white baking pieces. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream and cherries into cream cheese mixture. Spread cream cheese mixture over cooled brownie. Loosely cover and chill at least 30 minutes before serving

Just before serving, in a small saucepan heat and stir chocolate pieces and shortening over low heat until melted. cut torte into wedges and place on serving plates. Drizzle chocolate misture evenly over wedges.

Farmhouse Cabbage Slaw

2009-07-10T04:11:00.000-07:00

Ingredients:

3/4 cup mayonnaise or salad dressing
3 tbsp lemon juice
1 tbsp sugar
1 tbsp milk
1/2 tsp ground ginger
1/4 tsp salt
1 medium apple, diced
1 small onion, chopped
4 cups shredded cabbage, about 1 lb.
3/4 cup raisins
1.2 cup chopped celery
1/2 cup chopped walnuts

Preparation:

In a largar bowl using a wire whisk, beat together the first six ingredients. And the apple, onion, cabbage, raisins, and celery. Toss until well coated. Cover and refrigerate at least two hours to blend the flavors. Stir occasionally. Garnish with the walnuts. Makes about 6 cups or 6 servings

Cheddar Buttermilk Biscuits

2009-07-10T04:10:00.001-07:00

Ingredients:

2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
1/2 cup cold butter
1/2 cup shredded sharp cheddar cheese
3/4 cup buttermilk

Preparation:

In a bowl, combine the flour, sugar, baking powder, salt, and cayenne. Cut in the butter until the mixture resembles coarse crumbs. Add the cheese and toss. Stir in the buttermilk just until moistened. Turn onto a lightly floured surface. Knead 8 to 10 times. Pat or roll to 1 inch thickness. Cut with a floured 2 1/2 inch floured biscuit cutter. Place 1 inch apart on an ungreased baking sheet. Bake at 425 F. for 15-18 minutes or until golden brown. Serve warm. Makes 6-8 biscuits

Tater-Topped Dogs

2009-07-10T04:08:00.000-07:00

Ingredients:

1 package (16 ounces) hot dogs
10 hot dog buns, split
2 cups mashed potatoes
3/4 cup shredded cheddar cheese
ketchup and mustard

Preparation:

Cook the hot dogs according to package directions. Place in the buns. Top each with small scoops of mashed potatoes. Sprinkle with the cheese.. Place on a baking sheet. Broil 4 inches from the heat for 2-4 minutes or until the cheese is melted. Serve with ketchup and mustard.. Makes 10 servings

Buttery Almond Cookies

2009-07-10T04:07:00.001-07:00

Ingredients:

1 cup butter, softened
1 cup confectioners' divided
2 cups flour
1 tsp vanilla
3/4 cup chopped almonds

Preparation:

In a small mixing bowl, cream the butter and 1/2 cup confectioners' sugar. Add the flour and vanilla. Mix well. Stir in the almonds. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 F for 13-16 minutes or until the bottoms are golden brown and the cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in the remaining confectioners' sugar.
Makes about 4 dozen

Italian Ricotta Cheesecake

2009-07-10T04:06:00.000-07:00

Ingredients:

2 C. low fat- ricotta
1 C. 1% cottage cheese
2 eggs
4 egg whites
2 t. vanilla
1/3 C. sugar
1/4 C. flour
2 t orange or lemon zest

Preparation:

Line bottom and sides of pan with wax paper. In food processor, add all ingredients and process till smooth. Pour into pan. Bake at 350 for 30 - 35 till center is no longer shiny and cake feels firm. Turn off oven let cool IN OVEN for 30 mintes longer Cut into wedges to serve and top with fruit.

Peanut Butter Coffee Cake

2009-07-10T04:04:00.001-07:00

Ingredients:

Streusel topping

1/4 cup all purpose flour
1/4 cup packed brown sugar
2 tbsp peanut butter
1 tbsp butter
1/2 cup miniature semisweet chocolate pieces
1/4 cup peanut butter
2 tbsp butter

Cake
1 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp baking soda
1/4 tsp baking soda
1/4 tsp salt

Preparation:

Grease an 8x8x2-inch baking pan; set aside. For streusel topping, in small bowl stir together the flour, brown sugar, peanut butter, and butter. Stir together intil crumbly. Stir in miniater chocolate pieces; set aside.

In a large mixing bowl beat the peanut butter, and the butter with an electric mixer on medium to high speed for 30 seconds or until combined. add about half of the flour, brown sugar, half of the milk, egg, baking powder, bking soda, and salt. Beat with an electric mixer on low speed until combined, scraping sides of bowl constantly. Add the remaining flour and remianing milk. Beat on low to medium speed just until combined. Stir in the remianing miniature chocolate pieces. Spread batter evenly into prepared pan. Sprinkle with steusel topping.

Bake in a 375F oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in a pan on wire rack for 15 minutes. Cut into squares to serve. Serve warm. Cover leftovers and store at room temperature or in the refrigerator for up to 3 days.

Pumpkin-Pecan Muffins

2009-07-10T04:03:00.001-07:00

Ingredients:

1/3 cup packed brown sugar
2 tbsp sour cream
2/3 cup chopped pecans
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 beaten egg
3/4 cup buttermilk
3/4 cup canned pumpkin
2/3 cup packed brown sugar
1/3 cup butter, melted

Preparation:

Grease twelve to fourteen 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a small bowl stir together the 1/3 cup brown sugar and sour cream. Stir in pecans; set aside.

In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Make a well in center of flour mixture.

In another medium bowl stir together egg, buttermilk, pumpkin, 2/3 cup brown sugar, and melted butter. Add pumpkin mixture al at once to the flour mixture. Stir until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each almost full. Spoon about 2 tsp of the pecan mixture on top of each muffin.

Bake in a 375F oven for 20 to 25 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. remove from muffin cups and cool slightly on a wire rack. Serve Warm

Swirled Spice Loaves

2009-07-10T04:02:00.000-07:00

Ingredients:

2 cups flour
1 1/3 cups sugar
2 tsp baking powder
3/4 tsp salt
3 eggs
1 1/4 cups heavy whipping cream
2 tbsp molasses
3 tsp vanilla
1 1/2 tsp pumpkin pie spice

Preparation:

In a bowl, combine the flour, sugar, baking powder, and salt. Beat the eggs and the cream. Stir into the dry ingredients just until combined. Remove 1 1/2 cups batter to another bowl. Stir in the molasses, vanilla, and the pumpkin pie spice until blended. Spoon a fourth of the molasses batter into each of the two greased 8 x 4 inch loaf pans. Top each with a fourth of the plain batter. Repeat the layers. Cut through the batter with a knife to swirl. Bake at 350 F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks.

Green Tea Ice Cream

2009-07-10T04:00:00.000-07:00

Ingredients:

1/3 cup water
1/3 cup sugar
2 teaspoon powdered green tea
1 cup heavy cream
1 cup light cream

Preparation:

Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions.

Crumb-Topped Dried Cherry Coffee Cake

2009-07-10T03:55:00.000-07:00

Ingredients:

Cake
1/3 cup butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cardamom
1/4 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 cup dried tart red cherries

Crumb Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup softened butter

Preparation:

Grease an 8x8x2 inch baking pan; set aside. In a large mixing bowl
beat butter with an electric mixer on medium speed for 30 seconds.
Add granulated sugar and brown sugar.; beat until light and fluffy.
Add eggs, one at a time, beating well after each.
In a medium bowl stir together flour, baking powder, cardamom,
baking soda, and salt. Add flour mixture alternately with buttermilk to
sugar mixture. Beat on low speed after each addition just until
combined. Fold in dried cherries. Spread batter evenly into prepared
pan. Sprinkle with Crumb Topping.

Crumb Topping
In a bowl combine flour, brown sugar, and butter. Stir with a fork until
mixture is crumbly.

Bake in a 350F oven about 40 minutes or until a wooden toothpick
inserted near center comes out clean. Cool in pan on a wire rack at
least 30 minutes. Cut into squares to serve. Serve warm or at room temperature.

Fragrant Banana Dessert

2009-07-10T03:54:00.000-07:00

Ingredients:

3 ripe bananas
1/2 cup coconut dessicated
1/4 tsp. cardamom powder
2 tbsp. oil
1/2 cup whipped sweetened, chilled cream

Preparation:

1.Make thick angular slices of peeled bananas.
2.Heat oil in wok, add coconut, bananas, cardamom powder.
3.Strifry till coconut is lightly browned.
4.Serve warm with chilled whipped cream.

Making time: 15 minutes
Makes: 3 servings

Pumpkin Streusel Cheesecake

2009-07-10T03:51:00.000-07:00

Ingredients:

Crust:
3/4 cup gingersnap crumbs (about 12 cookies, finely crushed)
1 tablespoon light butter, melted
Cooking spray

Filling:
1 cup 1% low-fat cottage cheese
1 (8-ounce) block fat-free cream cheese
1 (8-ounce) tub light cream cheese
1 1/4 cups granulated sugar
1/2 cup low-fat sour cream
2 tablespoons cornstarch
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 (15-ounce) can pumpkin
4 large egg whites
2 large eggs

Streusel Topping:
1/2 cup gingersnap crumbs (about 8 cookies, finely crushed)
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon light butter
Preparation
Preheat oven to 375°.

Preparation:

To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter in a bowl, and toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 375° for 5 minutes; cool on a wire rack. Reduce oven temperature to 325°.

To prepare filling, place cottage cheese in a blender or food processor, and process until smooth. Combine the cottage cheese and cream cheeses in a large bowl, and beat at high speed of a mixer until smooth. Add granulated sugar and next 8 ingredients (granulated sugar through pumpkin); beat well. Add egg whites and eggs, 1 at a time, beating well after each addition. Pour filling into prepared crust; bake at 325° for 1 hour and 20 minutes.

To prepare streusel topping, combine 1/2 cup crumbs, 1/4 cup flour, and brown sugar in a small bowl; cut in 1 tablespoon light butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over cheesecake, and bake an additional 10 minutes or until set. Cheesecake is done when the center barely moves when the pan is jiggled. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature.

Asparagus Stir-Fry

2009-07-10T03:50:00.000-07:00

Ingredients:

1 teaspoon cornstarch
1/2 teaspoon sugar
3 tablespoons chicken broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
1/2 cup sliced fresh mushrooms
1/2 cup julienned carrot
1/4 teaspoon minced garlic
1 tablespoon canola oil

Preparation:

In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until
blended; set aside. In a small skillet or wok, stir-fry the asparagus,
mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture
and add to the pan. Bring to a boil; cook and stir for 2 minutes or until
thickened.

Yield: 2 servings.

Rice and Bean Burgers

2009-07-10T03:45:00.000-07:00

Ingredients:

2 cups cooked white or brown rice
2 cups cooked drained beans, pinto or black
2 cups bread crumbs
1/2 cup onions, finely chopped
1/2 cup red or green bell pepper, small diced
2 clove2 garlic, finely minced
1/3 cup corn, fresh, canned or thawed
Dash red pepper flakes
2 Tablespoons fresh parsley or cilantro, minced or a Tbl. dried
3 to 4 Tablespoons Olive Oil, for frying burgers
Garnish with avocado and salsa or mustard and mayo

Preparation:

Mix all ingredients together, except the oil, in a medium mixing bowl, cover and set aside for 30 minutes allowing the bread crumbs to absorb moisture from the rice and vegetables, firming up the mixture.

Place place 1 tablespoon oil in a medium cast iron skillet, heavy stainless steel skillet or a griddle. Heat the oil. Take a handful of the rice mixture and form a ball, then flatten slightly forming a round, thick burger. Place in the hot oil. Form 3 more burgers and place in the skillet. Cook over medium heat until a crispy, brown crust forms on the bottom of the burgers. Flip over and cook until browned and crispy. Remove and repeat the process until all of the burgers are done, adding oil to the skillet as needed.

Serve as is or with mayo and mustard or avocado and salsa on a bun or eat as a side dish.

10-12 burgers

Banana Blueberry Muffins

2009-07-09T04:38:00.000-07:00

Ingredients:

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup fresh or frozen blueberries
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cup all-purpose flour

Preparation:
Mash bananas in a large mixing bowl. Add sugar and egg. Add butter and blueberries. Combine dry ingredients and gently stir into banana mixture. Pour into 12 well-greased muffin cups. Bake at 375 degrees for 20 minutes.

Honey Apple Glazed Chicken

2009-07-09T04:36:00.000-07:00

Preparation:

1/3 cup apple jelly
1 Tbsp. honey
1 Tbsp. Dijon mustard
1/2 tsp. cinnamon
1/2 tsp. salt
4 boneless skinless chicken breasts halves

Ingredients:

In small bowl, combine all ingredients except chicken and stir.

Heat BBQ grill OR Use a "George Foreman"Type Indoor Grill.

When ready to cook, oil grill rack. Brush chicken with jelly mixture and place on grill over medium heat. Cook 15-20 minutes, turning occasionally and brushing frequently with jelly mixture, until chicken is no longer pink and juices runclear. Discard any remaining jelly mixture. Serves 4

Sesame Asiago Bread Sticks

2009-07-09T04:35:00.000-07:00

Ingredients:

1 egg
1 tablespoon water
1 teaspoon Dijon mustard
3 ounces freshly grated asiago cheese (3/4 cup)
2 tablespoons sesame seeds
1/2 teaspoon garlic powder
1 (11 ounce) can pillsbury refrigerated breadstick dough

Preparation:

Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Beat egg in small bowl. Add water and mustard; mix well. In shallow dish, combine cheese, sesame seed and garlic powder; mix well. Unroll dough; separate into 12 breadsticks. Dip each breadstick in egg mixture; coat with cheese mixture. Twist each breadstick several times. Place 1 inch apart on sprayed cookie sheet. Firmly press down ends. Bake at 350°F. for 14 to 19 minutes or until golden brown. Serve warm.

Peach Gingerbread Muffins

2009-07-09T04:34:00.000-07:00

Ingredients:

2 cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup sugar
1/2 cup chunky applesauce
1/4 cup apple juice
1/4 cup molasses
1 egg
2 tablespoons oil
16 ounces peaches in juice, drained, chopped

Preparation:

Preheat oven to 400ºF. Line 12 muffin cups with paper liners or spray with nonstick spray. In large bowl, combine flour, baking powder, ginger, salt, and spices. In small bowl, combine sugar, applesauce, apple juice, molasses, egg, and oil. Stir applesauce mixture into dry mixture until just moistened. Fold in peaches. Spoon evenly into prepared muffin cups. Bake 20 minutes or until toothpick inserted in centers comes out clean. Immediately remove from pan; cool on wire rack. Serves 12

Million Dollar Pickles

2009-07-09T04:32:00.000-07:00

Ingredients:

2 dozen pickling cucumbers -- washed and sliced into thick chunks
1/2 cup salt
3 cups apple cider vinegar - 5% acidity
2 cups water
1 T. mustard seeds
1 T. celery seed
4 cups sugar
2 cups brown sugar

Preparation:

Place the sliced pickles and salt in a large bowl and stir to mix well. Add enough water to cover the sliced cucumbers. Cover the bowl and let it stand overnight. The next morning, drain the cucumbers; set aside. Place the remaining ingredients in a stockpot and stir to mix well. Bring to a boil, and cook for about two minutes. Add the drained cucumbers, bring to a boil again, then remove from heat. Spoon the cucumbers, with the syrup, into into hot sterilized pint size canning jars. Pack the cumbers tightly in the jars with enough syrup to cover them completely, leaving 1/2" headspace. Run a thin spatula or non-metallic utensil through each jar to remove any air bubbles. Wipe the jar rims with a damp paper towel. Add the caps and bands. Place the filled jars in a boliing water bath canner and process for 10 minutes. (Start timing as soon as the water begins to boil.) Remove the jars from the canner at the end of the processing time, Cool, test the
seals, label and store the jars in a dark, cool, dry area.

Hamburger Salad

2009-07-09T04:30:00.000-07:00

Ingredients:

1 pound ground beef
1 pound bacon
1 cup chopped onion
1/2 cup ketchup
2 tablespoons white vinegar
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon mustard powder
1 (15 ounce) can baked beans with pork
3 (15 ounce) cans pinto beans, drained

Preparation:

Fry the bacon in a large skillet over medium heat until crisp, turning as needed. Remove to paper towels and drain off the grease from the skillet . Crumble the ground beef into the same skillet; cook and stir over medium heat until evenly browned. Add the onions and cook just until wilted.
Transfer the beef, onions and bacon to a slow cooker, crumbling the bacon as you put it in. Pour in the baked beans and pinto beans. Stir in the ketchup, vinegar, brown sugar, white sugar and mustard powder. Cover and heat on Low setting for 5 to 6 hours before serving.

Baked Chicken

2009-07-09T04:29:00.000-07:00

Ingredients:

6 chicken breasts
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 stick (1/2 c.) butter, melted
salt and pepper to taste
1 tsp. garlic
1 tsp. onion powder
1 tsp. Italian seasoning
1 tsp. dried rosemary
1/2 tsp. paprika

Preparation:

Combine flour, salt and pepper. Add pieces of chicken and coat with flour
mixture. Place chicken in greased baking dish. Brush chicken breasts with
melted butter. Sprinkle chicken with remaining spices. Bake at 350 degrees
for one hour.

Swanson Vegetable Stir Fry

2009-07-09T04:27:00.000-07:00

Ingredients:

1 C. Swanson chicken broth
1 T. cornstarch
1 T. soy sauce
1 T. vegetable oil
4 C. cut up vegetables (broccoli, cauliflower, baby carrots & sliced celery)
2 t. grated fresh ginger or 1/2 t. ground ginger
1 clove garlic minced
toasted sesame seeds, optional

Preparation:

Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

Heat the oil in a 10" skillet over medium high heat. Add the vegetables, ginger and garlic and stir fry until they're tender crisp.

Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds if desired.

Fried Clams

2009-07-06T04:55:00.000-07:00

Ingredients:

1 1/2 C. yellow cornmeal divided
1/2 C. cake flour divided
2/3 C. water
12 fresh cherrystone clams shucked
oil for deep fat frying
1/2 t. salt
tarter sauce or seafood cocktail sauce optional

Preparation:

In a shallow bowl combine 3/4 C. cornmeal and 1/4 C. flour with the water forming a batter. In another bowl combine the remaining cornmeal and flour. Dip clams in batter, shake off excess. Coat with cornmeal mixture.

In an electric skillet or deep fat fryer heat oil to 375. Fry clams a few at a time for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. Serve immediately with sauce if desired.

Crock-pot Sausage Spanish Rice

2009-07-06T04:53:00.000-07:00

Ingredients:

1 lb fully cooked keilbasa or Polish sausage, sliced
2 (14.5oz) cans diced tomatoes (don't drain)
2 c water
1 1/2 c uncooked converted rice
1 c salsa
1 medium onion, chopped
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
1 can chopped green chiles (optional)
1 envelope taco seasoning or 1 tsp cumin
4 tsp chili powder
2 tsp minced garlic (4 cloves)

Preparation:

Combine all ingredients in slow cooker. Stir. Cover and cook on low for 5-6 hrs. or high for 2-3 hrs., until rice is tender.

Lemon Rice with Peas and Parmesan

2009-07-06T04:51:00.000-07:00

Ingredients:

1 small onion finely chopped
4 tablespoons butter
1 1/2 cups rice
2 cans chicken broth
1/2 cup water
2 tablespoons lemon juice
1 package frozen baby peas, cooked and drained
4 tablespoons Parmesan cheese

Preparation:

In casserole, saute onion in butter til onion is soft. Add rice and saute for 2 minutes, stirring and turning. Carefully stir in broth, water, lemon juice and salt. Cover pan and simmer rice for 30 minutes or til rice is tender and liquid is absorbed. Stir in cooked peas and heat through. Just before serving, toss with grated Parmesan. Serves 6

Crockpot Russian Round Steak

2009-07-06T04:50:00.000-07:00

Ingredients:

2 pounds beef round steak
1 large onion, sliced
1 1/2 teaspoons dill weed
1 cube beef bouillon, crumbled
1/2 cup water
1/4 cup flour
1/4 cup water
1 cup sour cream

Preparation:

Cut steak into serving pieces; sprinkle with salt and pepper and place in a crockpot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in 1/4 cup water. Turn control to high and cook 10 minutes, or until slightly thickened. Turn off heat; stir in sour cream. Serve sauce over meat. Good with mashed potatoes or noodles.

American Rocky Road Muffins

2009-07-06T04:48:00.000-07:00

Ingredients:

4 ounces Semi sweet chocolate
1 ounce Unsweetened chocolate
3/4 cup Sour cream
1/2 cup Brown sugar
1/4 cup Light corn syrup
1 Egg
1 1/4 teaspoons Vanilla
1 1/2 cups Flour
1/4 tablespoon Salt
1 tablespoon Baking soda
2/3 cup Chopped walnuts
2/3 cup Mini marshmallows

Preparation:

Melt first three ingredients in double boiler. Whisk liquid ingredients in a small bowl. Put remaining ingredients in a large bowl and mix (except nuts and mallows ) Add melted choc. to liquid mixture. Pour into into dry mixture blending only to combine. Fold in nuts and marshmallows. Batter will be lumpy. Spoon into muffin cups. Bake 400F 18 to 20 minutes until tested done.

Apple Spice Dump Cake

2009-07-06T04:45:00.000-07:00

Ingredients:

1 (18.25 ounce) package spice cake mix
2 (21 ounce) cans apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon white sugar
3/4 cup butter
1 cup chopped pecans

Preparation:

Preheat oven to 350 degrees F (175 degrees C.)
Pour the cans of apple pie filling into a 9 x 13 inch rectangular pan.
In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling.
Pour the dry box of cake mix over apples. Dot with butter and scatter nuts on top.
Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.

Vanilla Zucchini Muffins

2009-07-06T04:40:00.000-07:00

BBQ Sauce for Cheaters

2009-07-06T04:39:00.000-07:00

Ingredients:

2 (18 ounce) bottles barbeque sauce
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
2 1/2 tablespoons dark molasses

Preparation:

In a large saucepan over medium heat, whisk together barbeque sauce, diced tomatoes with green chile peppers and dark molasses. Simmer 30 minutes partially covered, stirring occasionally, until mixture has thickened.

Apple Bars

2009-07-06T04:36:00.000-07:00

Ingredients:

1/2 cup melted butter
1 cup white sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
1 cup chopped walnuts

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8x8 inch baking pan.
In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

Sweet Braided Loaves

2009-07-03T05:26:00.000-07:00

Ingredients

1 pkg. (1/4 oz) active dry yeast
1/4 cup warm water (110-115 F)
1 cup warm milk (110-115 F)
1/2 cup sugar
1/2 cup butter, softened
3 eggs
1/2 tsp salt
5 1/2 to 6 cups flour
1 cup golden raisins

Garnish:
1 egg, beaten
2 tbsp sliced almonds

Preparation:

In a large bowl, dissolve the yeast in warm water. Add the milk, sugar, butter,
eggs, salt, and 3 cups flour. Beat until smooth. Stir in enough remaining
flour to form a soft dough. Stir in the raisins. Turn onto a floured surface.
Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover and let rise in a warm place until
doubled, about 1 hour. Punch the dough down. Turn onto a lightly floured
surface. Divide the dough into six portions. Shape each into a 12 inch rope.
Place three ropes on a greased baking sheet and braid. Pinch the ends to seal
and tuck under. Repeat with the remaining ropes. Cover and let rise until
doubled, about 45 minutes. Brush with the egg. Sprinkle with the almonds.
Bake at 350 F for 25-30 minutes or until golden brown. Cool on wire racks.
Makes 2 loaves

Roasted Cherry Tomatoes

2009-07-03T05:24:00.000-07:00

Ingredients

1 pint cherry tomatoes
Extra-Virgin Olive Oil, for drizzling
1/2 tsp dried oregano
Sea Salt and finely ground black pepper

Preparation

Preheat the oven to 500 F. Spread the tomatoes on a rimmed baking sheet.
Drizzle with oil. Sprinkle with oregano, and season with salt and pepper.
Roast until the tomatoes are wrinkled and just starting to burst, about 10
minutes. Makes 6 to 12 servings

Banana Raspberry Smoothie

2009-07-03T05:16:00.000-07:00

Ingredients

1 large sliced ripe banana
1 1/4 cups unsweetened frozen raspberries
5 packets SPLENDA(R) No Calorie Sweetener
1/2 cup 1% low-fat milk

Preparation

Place banana in freezer for 10 minutes or until slightly firm.
Process all ingredients in a blender until smooth, stopping to scrape down
sides. Serve immediately.
Yield: 2 servings

The great summer flavors of raspberries can be enjoyed year 'round with
frozen berries in a refreshing smoothie.

Exchanges per serving:

1 Fruit, 1/2 Low-fat Milk.
Nutrition Info
Per Serving
Calories: 122 kcal
Carbohydrates: 26 g
Dietary Fiber: 3 g
Fat: 1 g
Protein: 3 g
Sugars: 19 g

Crockpot Turtle Pudding

2009-07-03T05:01:00.000-07:00

Ingredients

1 21.5 oz. package brownie mix
1/2 C. water
1/4 C. oil
1 egg
1 C. chocolate chips
1 C. walnuts or pecans
20 caramel candies unwrapped
whipped cream or vanilla ice cream

Preparation

Place a vegetable steamer or other low rack in the bottom of a 5-quart slow-cooker. Pour in 4 cups very hot water and turn on to high. In a large bowl, combine the brownie mix, water, oil and egg. Beat well to mix. Stir in the chocolate chips and nuts. Butter and dust with sugar a 2-quart soufflé dish that fits in the slow-cooker. Pour the brownie batter into the soufflé dish. Push the caramels half way into the brownie mix, do not bury completely in the brownie mix. Wrap the dish in a double thickness of foil. Tie with a string to use as a handle for lowering and raising out of the crockpot. Cover and cook on high for 4.5 hours. Remove the dish and let set for 30 minutes before serving. Serve with whipped cream or vanilla ice cream with chocolate hot fudge sauce.

Coconut-Glazed Orange Scones

2009-07-02T04:49:00.000-07:00

Ingredients

3 3/4 cups self-rising flour
1/4 cup sugar
2 tsp baking powder
1/2 cup cold butter
2 eggs
1 cup plus 1 to 2 tbsp fat-free milk, divided
1 tsp grated orange peel
1/2 cup confectioners sugar
1/4 tsp coconut extract

Preparation

In a large bowl, combine the flour, sugar, and baking powder. Cut in the butter
until the mixture resembles coarse crumbs. In a small bowl, whisk the eggs, 1
cup milk, and the orange peel. Stir into the crumb mixture just until
moistened. Turn onto a floured surface. Knead 10 times. Roll into a 14 x 8
inch rectangle. Using a floured pizza cutter, cut widthwise into 2 inch strips,
then cut diagonally into 2 inch strips, forming diamond shapes. Place 2 inches
apart on baking sheets that have been coated with cooking spray. Bake at 400 F
for 8-10 minutes or until lightly browned. Remove to wire racks. For the
glaze, in a small bowl, combine the confectioners sugar, coconut extract, and
enough milk to achieve desired consistency. Drizzle over the scones. Serve the
scones warm. Makes 1 1/2 dozen

Mesclun Salad

2009-07-02T04:46:00.000-07:00

Ingredients

1 clove garlic, halved
1 shallot, chopped
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
1/2 cup olive oil
3 cups mesclun

Preparation

Rub the inside of a large salad bowl with garlic halves. Mix the shallots and
the vinegars in the bowl and allow to stand for 5 minutes. Pour the oil into
the bowl in a slow steady stream. Whisk until well blended. Add the mesclun
and toss with the dressing. Serve immediately. Makes 4 servings