Recipies (Version 1)
Recipies (Version 1)
Recipies (Version 1)
1 JAR artichoke hearts, drained ad mashed and chopped (Progresso 8 1/2 oz)
1 cup parmesan cheese
1 cup Mayo
Put in pie dish bake 350 20 minutes till little brown.
Need more just double the ingredients.
Try adding Roasted Red peppers, 1/2 cup sour cream and a dash of Lemon juice
SKYLINE DIP
1 8OZ pkg. cream cheese
1/4 cup diced onions (optional)
1 13 oz box skyline chili
8 oz cheddar cheese
Spread cream cheese evenly on bottom of 8x8 micro dish. Sprinkle diced onions. Pour
heated chili on top cheese and onions. Cover with cheddar cheese.
Conventional oven: 350 for 10 min.
Micro : heat on high for 2 min or until cheese is melted.
Allow to stand for 5 - 10 min before serving. Serve with nacho chips or corn chips.
ROUND RYE BREAD DIP
2 TAB DILL SEED
1 envelope ranch dressing
16 oz sour cream
2 cup Mayo
2 tab minced onion
2 tab parsley
mix together. Must make the night before. Next day-- scoop out center of round rye bread
and add dip. Use the bread that was scooped out for the dip.
Wash cucumbers and dry well. Trim ends and cut into 1/4 inch thick rounds. Unwrap
roulades. Using a sharp knife, cut each roulade into 1/4 inch thing rounds. Place
1 round on each cucumber.
Tip: roulades can be made 1 day ahead and can be assembled on cucumber rounds
several hours before serving.
WASABI-STUFFED SHRIMP
32 very large shrimp (about 2 lbs.) cooked in their shells
8 oz cream cheese
2 tb wasabi powder*
Note: You may use shrimp already cooked from your fish store. To prepare your own,
bring a large pot of salted water to boil. Add uncooked shrimp. Lower heat to medium
and cook 3-4 minutes, until shrimp are pink. Place in colander under cold running water for
1 minute. Remove shells, leaving tails intact.
Place cream cheese in food processor. In small bowl, mix wasabi with 1 1/2 to 1 tb cold
water to form a thick paste. Add to food processor. Add 1/4 tsp. Salt or more to taste.
Process till smooth.
Split shrimp down the back, cutting almost all the way through. Using a small spoon or
pastry bag, stuff each with 1 1/2 tsp. Cream cheese. Press sides gently together. Optional:
serve with additional wasabi paste.
Tip: Prepare the shrimp and cream cheese filling 1 day ahead. Fill several hours before
serving.
*Available in Asian markets and some specialty-food stores. You may substitute 2 tb
of drained prepared white horseradish.
CHEDDAR-BACON DIP
1 PKG (8 OZ) cream cheese, softened
1 cup (8oz) sour cream cream
5 green onions, thinly sliced
4 med tomatoes, chopped
1 large green pepper, chopped
1 jar (16 oz) taco sauce
2 cups shredded Cheddar cheese
1 lb. Sliced bacon, cooked and crumbled
Tortilla or taco chips
In a mixing bow, beat cream cheese, and sour cream. Spread in an ungreased 13x9x2
or a 12 inch plate. Combine onions, tomatoes and gr pepper: sprinkle over the cream
cheese layer. Pour taco sauce over vegetables. Sprinkle with Cheddar cheese.
Refrigerate. Just before serving, sprinkle with bacon. Yield 10-12 servings
Artichoke Balls
Sauté garlic in oil. Add egg and artichokes. Cook over low heat for 5 minutes. Remove
from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With a teaspoon, form into
balls. Roll in remaining bread crumbs. Chill 2 hours or until ready to serve.
DEVILED EGGS
6 hard cooked eggs
1/2 teas salt
1/2 teas dry mustard
1/4 teas pepper
3 tabl salad dressing, vinegar or light cream 20%
Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasonings
and salad dressing. Fill whites with egg yolk mixture, heaping it up lightly.
Variations:
Catsup-flavored Deviled Eggs: Decrease salt to 1/4 teas, omit salad dressing and
mix 5 tabl catsup into egg mixture.
Zesty Deviled Eggs: Decrease salt to 1/4 teas and mix one of the following into
egg mixture.
2 slices bacon, crisply fried and finely crumbled
1/2 cup finely shredded process Amer cheese
2 tabl snipped parsley
1 teas horseradish
Cheese-Stuffed Mushrooms
1 1/2 Pounds Small fresh mushrooms
8 Ounces Cream cheese -- softened
Dash of salt
Dash of Worcestershire sauce
Dash of ground nutmeg
Freshly ground black pepper
1 Cup Grated parmesean cheese
Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking
sheet. Combine remaining ingredients except 2 tb parmesean cheese. Mix well.
Spoon mixture into mushroom caps; sprinkle each with reserved cheese. Bake
mushrooms at 350 degrees for 20 minutes. Yeild: 4 dozen. Appeared in
Southern Living: 1981 Annual Recipes.
Artichokes Stuffed with Garlic-Cheese Breadcrumbs
GARLIC-CHEESE STUFFING:
1 1/2 cups dry bread crumbs
1 cup grated Romano cheese -- (4 ounces)
1 cup loosely packed minced fresh parsley
6 medium cloves garlic -- minced
Salt
Ground black pepper
TO PREPARE:
For the stuffing, mix all ingredients including 1/2 teaspoon salt and 1/4
teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling
into the cavity of each artichoke.
Bring to simmer; cover and simmer until a small knife inserted into each
stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40 minutes.
Carefully remove artichokes with a slotted spoon and let them drain on
paper towels. (Can be covered and set aside at room temperature up
to 4 hours.) Serve warm or at room temperature.
NOTES
As you trim the artichokes, rub all cut surfaces with lemon juice to prevent
them from discoloring. To remove the choke or fuzzy core protected by the
artichoke leaves, place the trimmed artichoke, bottom side up, on a work
surface. Gently pound the artichoke bottom so that the artichoke leaves
spread apart exposing the center of the artichoke. Then, use a small
spoon to scrape out the fuzzy choke, thus forming a small cavity in the
center of the artichoke
BAKED CHEDDAR OLIVES
Boursin
8 Oz Butter
1 Lb Cream Cheese
1 Tbsp Oregano
1 Tbsp Dill
1 Tbsp Thyme
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Marjoram
Thoroughly cream butter and cream cheese in electric mixer. Add spices and
mix well. Place in a small bowl covered with plastic wrap allow to mellow
overnight in refrigerator before using, if possible.
SPINACH ARTICHOKE DIP
1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
2 tab chopped onion
1 tab butter
1 pkg frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups shredded colby/monterey Jack cheese
1/2 cup milk
3/4 teas Creole seasoning
In a skillet, saute artichokes and onion in butter until onion is tender
Stir in spinach and Parmesan cheese, cook over low heat until
spinach is heated through. Add Colby/ Monterey Jack cheese, milk
and Creole seasoning; heat until cheese is melted. Serve immediately.
Reuben Dip
8 oz cheddar cheese
8 oz swiss cheese
10 oz Corn beef
1 cup sour cream
14 oz sauerkraut
bake 350 for 15 min
Parmesian Puffs
1 cup finely grated Parmigiano-Reggiano
2/3 cup reg or light mayo
2 tab minced onion
40 white bread rounds about 1 1.2 diameter
Mix the cheese mayo and onion together and spread
generously over each bread round. Refrigerator if
desired.
Ingredients
1/4 pound cooked ham, coarsely chopped
1/4 pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice
and Dijon-style mustard.
On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center
and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over
the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be
completely covered.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.
Cheesy Little Link Snack Wraps
Ingredients
6 KRAFT Singles
1 (8 ounce) can refrigerated crescent dinner rolls
24 OSCAR MAYER Little Smokies
Directions
MUSHROOM ROLLS
1/2 lb white mushrooms or exotic mushrooms like protobello, cremini, shitake or some combination
4 tab 1/2 stick unsalted butter, plus melted butter for brushing
3 tab flour
1 cup light cream or half and half
1 tab minced chives
1 teas lemon juice
salt and freshly ground pepper to tast
21 slices white breat (two 16oz loaves), crusts removed
1. Wash trim, dry, and finely chop the mushrooms. Saute' them in 4 tab hot butter for about
3 or 4 min. Remove from the heat and blend in the flour. Stir in the cream and return to the
heat, cooking until the mixture thickens. Remove from the heat. Stir in the chives and lemon
juice. Season with salt and pepper. Let cool.
2. With a rolling pin, roll the bread slices thin. Spread each slice with some of the mushroom
mixture; roll up and place seam side down, on cookie sheets. Brush with additional melted
butter. Leave on the cookie sheets and freeze, if desired or refrigerate. After they are
frozen or chilled, they can be removed from the sheets and stored in plastic bag, if desired.
3. To serve, let the frozen rolls defrost; preheat the oven to 400 degrees. Toast on all sides
for about 15 minutes, until the rolls are golden. Cut in half and serv warm, not hot.
preheat oven to 375. Separate doug into four rectangles. Press seams to seal.
Mix cream cheese, parmesan cheese and rosemary. Spread on rectangle with 2 tab cheese
mixture to within 1/3 of edge
Starting at short side, roll up each rectange. Pinch edges to seal. Cut each roll crosswide for a
total of 24 slices. Place slices, cut side down on cookie sheet. Bake 12- 15 min or until golden brown.
Ingredients:
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can chopped black olives
1 (4 ounce) can diced green chiles
1 (4 ounce) jar sliced pimento peppers, drained
2 green onions, minced
3 tablespoons hot pepper sauce
3 tablespoons chopped fresh cilantro
10 (10 inch) flour tortillas
Directions:
1. In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce
and fresh
cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
2. Slice the roll ups and serve.
Tortilla Pinwheels
Submitted by: JoAnn Hibbard
Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes
and ingredients on hand.
Servings: 6
Ingredients:
1 (8 ounce) package whipped cream cheese
10 (10 inch) flour tortillas
1/2 cup green onions, chopped
1/4 cup black olives, chopped (optional)
3/4 cup chopped ham slices
Directions:
1. Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and
chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with
plastic wrap and refrigerate for 2 hours.
2. Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.
Spanish Nibbles
: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
4 cups mixed good quality olives
3 to 4 strips orange peel
3 to 4 strips lemon peel
1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seeds, 1/3 palm full
2 to 3 tablespoons extra-virgin olive oil
2 cups Marcona almonds (available in bulk food section of your market) or, toasted peeled whole almonds
2 (15-ounce) cans chick peas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper
Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to
olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot
oven at any temperature or on outdoor grill to heat them through.
Combine first 10 ingredients. Cut block of Cheddar cheeese half lengthwise. Cut Crosswise into 1/4 inch
thick slices. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking
dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in fridge at lease 8
hours. Transfer cheese slices to a serving platter and spoon marinae over cheese slices. Garnish with
parsley: serve with crakers.
Finger sandwiches are coming out of grandma's closet and joining the happy hour crowd. These little
guys are way fabulous and they'll make anybody smile. Your guests who are expecting a plain old
cucumber sandwich will be blown away by the gutsy flavors hiding behind a sweet and innocent fa?e. I
make these with thin-sliced bread so the sandwiches are light and not too filling ? look for bread labeled
"Very Thin." Pepperidge Farm makes a good one in both white and wheat.
Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread
and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the
sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.
Marinated Cheese
1/2 cup olive oil
1/2 cup white wine vinegar
3 tbsp chopped fresh parsley
3 tbsp minced green onions
1tsp sugar
3/4 tsp salt
1/2 tsp freshly ground peppper
3 cloves of garlic, minced
1 (2 oz) jar diced pimiento, drained
1 (8oz) block cheddar cheese, chilled
1 (8 oz) cream cheese
Combine first 10 ingredients. Cut block of cheddar cheese in half lengthwise. Cut crosswise into 1/4
inch thick slices. Repeast procedure with cream cheese. Arrange cheese slices alternately in a shallow
baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in
refrigerator at least 8 hours. Transfer cheese slices to a serving platter and spoon marinade over cheese
slices. Garnish with parsley; serve with crackers.
Chicken-Artichoke-cheese spread
3 cups diced cooked chicken
2 (8 oz) pkg cream cheese, soften
2 cups Parmesan cheese
1 (14 oz) can artichoke hearts, drained and diced
1 cup pecan, finely chopped and toasted
4 green onions, minced
1 tbsp lemon juice
1/2 tsp salt
1 tsp seasoned pepper
Garnishes: 7 to 8 green onion stems and 1 red chilli pepper, halved
Mix together all ingredients in a large bowl until blended; spoon into a straight-sided 9x5' loaf pan lined
with plastic wrap. Cover and chill 8 hours or freeze up to 1 month; thaw in the refrigerator 8 hours.
Invert
chilled mixture onto a serving plate: remove plastic wrap. Cut loaf in half crosswise; place 1 cut half
directly on top of remaining cut half, and smooth sides. Serve with crackers or toasted French
baguette slices. Garnish, if desired, by pluging green onion stems in boiling water; plunge stems into
ice water to stop the cooking process. Immediately transfer to paper towels; drain, and press between
paper towels to dry. Press stems into sides of cheese square, beginning with the end of one stem on
each side. Bring stems up and over to center of top, form loops with the remaining stems, and secure
with wooden picks. Arrange chili pepper halves on top.
Parmesan-Pesto Dip
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. pesto
Preheat oven to 400. Slice off top of each tomato and set the tops aside. Using a very small spoon or
tiny melon baller, carefully scoop out and discard the seeds and pulp. Set tomatoes aside.
In a small bowl, mash together the drained ricotta and parsley to make a paste. If the mixture seems too
thick to spoon into the tomatoes, mix in the cream.
Fill each tomato with the cheese mixture. To do so, either use a small spoon or place the cheese mixture
in a plastic bag, snip off the tip and pipe it into the tomatoes.
Replace the tomato tops over the cheese. Arrange the tomatoes on a baking sheet. Roast until the
cheese is warm and the tomatoes are soft and shiny, but not collapsing, about 10 to 12 minutes. Transfer
to a platter and serve warm.
Tomato Bruschetta
1 loaf day old french baguette
1 can chopped tomatoes
6 basil leaves, chopped
1 tablespoon olive oil, plus more for bread
5 cloves garlic, peeled and minced
1 teaspoon salt
1 teaspoon garlic powder
Balsamic vinegar
Fresh parmesan grated
salt
pepper
First, start the broiler and line a baking pan with aluminum foil. Slice the bread about 1 inch on a diagonal
and lay on the sheet pan and drizzle with olive oil. Place in the broiler and let brown slightly, about 1-2
minutes. Once out of the oven, take a clove of garlic and rub all over the top of the bread. Take the
canned tomatoes and slice into bite sized pieces. Put in a bowl and mince some fresh garlic and put it
with the tomatoes. Season with salt and pepper and garlic powder and drizzle with the olive oil. Tear the
basil by hand and put with the tomatoes. Toss all together to combine and put on top on garlic toasts and
put fresh parmesan on top. Drizzle the tops with balsamic vinegar for presentation and taste! Great
summer treat or all year round!
Bimbo dip
Couldn't be easier ladies... just mix and serve!!!!! You can thank me later ;)
Preheat oven to 425*F. In a large saucepan of boiling salted water, cook the macaroni until al dente,
about 5 minutes. Drain and shake off excess. Brush four 12-cup nonstick mini-muffin tins with butter.
Sprinkle the cups with a little parmigiano, and tap out the excesss.
In a large saucepan, melt the 1 1/2 tablespoons of butter. When melted whisk in the flour over moderate
heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling for about 5 minutes Add the
cheddar and American cheeses until melted. Take saucepan off the heat and whisk in the egg yolk and
paprika very quickly! Fold the macaroni into the sauce. Spoon slightly rounded tablespoons of the
macaroni into the prepared muffin tins, packing them down gently. Sprinkle the tops with the rest of the
parmigiano on top.
Bake the mini macs in the upper and middle thirds of the over for about 10 minutes until golden and
sizzling. Let cool for 5 minutes to let set so you can take them out. Using a small spoon, carefully loosen
the mini macs and transfer them to the serving platter. Enjoy!
In a blender or mini food chopper, combine the chives, olive oil, and a pinch of salt to a coarse puree. In a
small bowl, lightly season the ricotta with salt and spread about 1 teaspoon onto each bagel chip.
Carefully spoon a small dollop of the chive puree on top of each chip and garnish each with a loosely
rolled up slice of proscuitto. Transfer the bagel chip to a platter and serve! What could be easier?
Cut the top rind off the brie and place the brie in a baking dish slightly larger than the width of the
cheese. Top the cheese with the brown sugar and almonds. Drizzle the top with rum and bake in a 425*F
oven just until cheese begins to soften in the center, about 10 minutes. Top a cracker with the melted
brie and rasperry jelly or jelly or your choice! AMAZING!
Spread cream cheese in bottom of 10 inch quiche dish or pie pan. Drop hummus by small
spoonfuls evenly over cream cheese; spread evenly. Top with remaining ingredients in order given .
Serve with pita crisps.
Reuben Bites
1 can crescent dinner rolls
1/4 thinly sliced corned beef
2 oz finely shredded swiss cheese
1/3 cup well-drained sauerkraut
DIPPING SAUCE
1/2 cup purchased thousand island salad dressing
1 tab milk
Heat oven 375. Unroll dough into 2 long rectangles. Press each to form 12 inch long rectangle; press
perforations to seal.
Layer half of corned beef on each dough rectangle, cutting to fit necessary. Top each with cheese and
sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on
ungreased cooking sheet; tuck edges under.
Bake 375 for 12 to 14 minutes or until golden brown.
Meanwhile, in small bowl, combine dipping sauce ingredients; mix well.
To serve, cut warm rolls into 1 inch slices; place on serving platter. Serve with dipping sauce.
Sausage-Cheese Balls
3 cups Original Bisquick® mix
1pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Do-Ahead Tip
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased
cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased
cookie sheet. Bake 10 to 12 minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely
cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
Directions:
Cook the brown sugar & Kahlua until foamy. Mix pecans into sugar mixture; spread on Brie; microwave
for approximately 50 seconds --- or until soft.
Tomato Pie
Submitted by Gloria and Rene
1 (9 inch) deep dish pie crust
4 large tomatoes, sliced
1 large sweet onion, sliced very thin
1 lb hot Italian sausage, crumbled, fried & drained
1 cup (4oz) shredded Cheddar cheese
1 cup (4oz) shredded Swiss cheese
¼ cup Parmesan cheese
¼ cup mayonnaise
¼ cup finely slivered fresh basil
Directions:
Preheat oven to 375 degrees. Slice the tomatoes and pat both sides with paper towel to remove some of
the juice. In alternating layers, fill the pie shell with the tomatoes, onion, sausage and basil, reserving
some of the basil to garnish. In a small bowl, mix the cheeses with the mayonnaise and spread over pie.
Cover loosely with aluminum foil and bake for 30 minutes. Remove foil and bake for 30 minutes more.
Garnish with fresh basil slivers. Can be served hot or cold.
Artichoke Dip
Submitted by Karen
This recipe always gets raves—the green chilies make the difference.
Directions:
Preheat oven to 325 degrees. Combine all ingredients well. Bake for 20 minutes, until slightly brown.
Serve with Triscuit crackers.
If you need more, just double the ingredients.
OR: Do not add green chilies and add roasted red peppers, ½ cup sour cream and a dash of lemon juice.
Crab Rangoon
Submitted by Ann
4 oz. cream cheese, softened
1/4 cup Kraft Light Mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, thinly sliced
12 won ton wrappers
Directions:
Preheat oven to 350°F. Mix cream cheese, mayo, crabmeat and onions.
Spray 12 (2-1/2-inch) muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing
edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.
Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm.
Tip: You can double the recipe, but still only use 1 can of crab meat and add diced black olives.
Tortellini Appetizers
Submitted by Lorene
1 package frozen cheese tortellini
Zesty Italian Salad Dressing
1 jar of green olives
Thin slices of honey ham
Thin slices of Provolone
You just want meat and cheese to be thin so you can roll up.
Directions:
Cook tortellini according to package directions and drain. Marinate in salad dressing and refrigerate for
at least a couple hours or longer, if desired. Poured dressing over tortellini just enough to coat
and mixed well. Occasionally stir or shake it around in the bowl to coat more evenly.
Lay cheese on top of ham and cut in narrow strips and roll up (or can roll up first and then cut). Skewer
ham/cheese roll, olive and tortellini with toothpicks or little skewers. (You may want to use paper towel
to "dab" tortellini if they're covered with too much dressing. Makes them kind of slippery!
Directions:
Preheat oven to 375 degrees. Combine all ingredients except almonds. Refrigerate for one day. Put the
mixture into a small casserole dish. Sprinkle with almonds. Bake for 15 minutes. Serve with unsalted
crackers.
Toasted Rounds
Submitted by Pat
Pesto
Bread rounds, toasted
Mozzarella
Cherry tomato, sliced in half.
Fresh basil
Directions:
Spread a thin layer of pesto on toasted bread rounds. Then add fresh mozzarella, 1/2 cherry tomato
slice, and a piece of fresh basil.
These are delicious, easy, and can be made ahead of time. No leftovers, either. I always serve them on a
platter with hot sauce for dipping. You may serve them with toothpicks in each spiral for easy eating!
Directions:
In a medium size bowl, combine cream cheese, olives, chilies, pimentos, onions, hot sauce and cilantro.
Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour. Slice the roll up
and serve.
Parmesan-Pesto Dip
Submitted by Ann
1 pkg. (8 oz) cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup sour cream
2 tablespoon pesto
Directions:
Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with
assorted cut-up fresh vegetables, or Wheat Thins crackers.
Directions:
Preheat oven to 425 degrees. Cut the top rind off the brie and place the brie in a baking dish slightly
larger than the width of the cheese. Top the cheese with the brown sugar and almonds. Drizzle the top
with rum and bake just until cheese begins to soften in the center, about 10 minutes. Top a cracker with
melted brie and raspberry jelly or a jelly of your choice. Amazing!
Sausage Bread
Submitted by Paula
1 1lb package ground hot pork sausage
1 (11oz) can refrigerated, French bread dough (e.g. Pillsbury Crusty French Loaf)
1 ½ cups shredded, pizza cheese blend
Directions:
Preheat oven to 350 degrees. Cook sausage in skillet over med-high heat, stirring till sausage crumbles
and is no longer pink. Remove from pan; drain well, press between paper towels.
Unroll dough into a rectangular shape on a lightly greased baking sheet (note keep the dough cold till
ready to do this step – it’s really hard to unroll if you let it get warm); sprinkle evenly with sausage and
cheese. Beginning with one long side, roll up, jelly roll fashion. Turn, seam side down, on baking sheet,
and pinch ends to secure filling inside. Cut 3 (1/4 inch-deep) slits across top of dough with a sharp knife.
Bake for 30 minutes or until brown. Remove from oven; let stand 10 minutes before slicing.
Artichoke Nibbles
Submitted by Anja
4 jars marinated artichokes,
2 small onions, chopped
2 garlic cloves, minced
8 eggs, beaten
½ cup breadcrumbs
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Tabasco
4 cups sharp cheese, grated
4 tablespoons minced parsley
Directions:
Use oil from 2 jars of artichokes (set aside artichokes) and heat with onions and garlic, sauté until limp,
about 5 minutes.
Drain other 2 jars of artichokes and discard oil. Chop all of the artichokes and set aside.
Combine eggs and breadcrumbs, salt, pepper, oregano and Tabasco. Fold in cheese and parsley. Add
artichokes and sautéed onion mixture and blend well. Pour into two 9-inch square glass baking dishes.
Bake at 325 degrees for about 30 minutes. Let rest and cut into 1-inch squares. Can be served at room
temp.
Chicken Dip
Submitted by Fran
2 cans (9.7 oz) Swanson chicken, drained
8 oz. cream cheese
½ cup Ranch dressing
¾ cup shredded Cheddar cheese
Directions:
Preheat oven to 350 degrees. Mix all ingredients. Put in ungreased quiche dish and bake 20 to 25
minutes. Serve with crackers.
Empanadas
Submitted by Claudia
1 lb. lean, ground beef
1 envelope onion soup mix
1 cup (4oz.) grated or shredded Cheddar cheese
3 (8oz.) pkgs. refrigerated crescent rolls
Directions:
Preheat oven to 375 degrees. In skillet, combine meat, soup mix and red pepper. Cook until meat is all
browned. Drain off excess fat. Add cheese and stir until melted. Remove from heat. Separate dough into
triangles. Cut each triangle in half. Spoon about 1 tablespoon of meat mixture onto each triangle. Fold
dough around meat seal well. Bake on ungreased cookie sheet until golden, about 12-15 minutes.
Nacho Dip
Submitted by Judy
1 (8 oz) pkg. cream cheese
1 can Hormel Chile – no beans
1 bunch of green onions, chopped stems and all
1 can green chilies – chopped
1 pkg. Mexican cheese, shredded
Directions:
Preheat oven to 350 degrees. Spread cream cheese on bottom of 9x13 inch pan. Layer each ingredient,
in order given, on top of cream cheese. Bake for 30 minutes. Serve with chips and mild chunky Taco
Sauce, on the side.
Tip: This recipe can be doubled for a large gathering, just use a larger pan.
Stromboli Appetizer
Submitted by Sue
2 Packages Crescent Roll dough
8 oz provolone slices
8 oz thinly sliced ham
3 large eggs
1 jar roasted red peppers (very well drained). (I squeezed them with paper towels)
Directions:
Preheat oven to 350 degrees. Grease the sides of a 9x13 inch, metal pan. Unroll 1 package crescents and
line the pan (bottom only). Layer ½ of the salami, provolone, and ham on the dough. Repeat to create
second layer. Beat grated cheese into eggs and spread over top of layered meat and provolone cheese.
Layer the roasted, red peppers over egg/cheese mixture. Unroll second package of crescent dough and
cover the layered ingredients. Cover with foil and bake for 30 minutes. Uncover and bake an additional
30 minutes. Let Stromboli cool. Cut into small squares.
Pepperoni Party Dip
Submitted by Sue
8oz. Mozzarella cheese, shredded
8oz. Cheddar cheese, shredded
5oz. green olives, sliced
1 green pepper, diced
6 green onions with stems, diced
1 cup black olives, sliced (save ½ cup for top)
2 cups mayonnaise
Pepperoni slices to taste
1 bag Corn, scoop chips
Directions:
Preheat oven to 350 degrees. Mix above ingredients except pepperoni and ½ of black olives. Spread in
10” glass pie dish. Top with pepperoni and remaining black olives. Bake until cheese is melted. Serve
with corn scoops. Note: I chopped up some pepperoni and added it to the other ingredients.
Cucumber Sandwich’s
Submitted by Sandra
Pampered Chef “Flower” Baking Tube, sprayed with Pam
1 Pillsbury French loaf (from the refrigerated section)
2 (8oz) pkgs. Cream cheese, softened
2-3 tablespoon Miracle Whip
1 pkg. Good Seasons, Dry, Italian Dressing
1 cucumber, sliced thin
1 teaspoon dry dill
Directions:
Put French loaf into tube and bake approximately 55 minutes at package temperature. Cool completely
on rack after removing from tube. Slice into thin circles.
Mix cream cheeses, Miracle Whip and Italian Dressing. Spread mixture on cooled bread slices. Top each
slice with cucumber and sprinkle lightly with Dill. Cover tightly and chill 1-2 hours.
Directions:
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and
Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and
refrigerate overnight.
The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll
the cheese ball in nuts until coated. Refrigerate or serve immediately.
Mexican Cheesecake
Submitted by Anja
1 cup green onions, chopped
¼ cup butter, melted
3 medium tomatoes, chopped & drained
2 16-oz cans non-fat refried beans
1 6-oz can ripe olives, sliced
1 pkg. taco seasoning
6 oz cheddar cheese, grated
3 medium avocados, mashed
6 oz Monterey Jack cheese, grated
2 tablespoon lemon juice
½ teaspoon salt
½ teaspoon pepper
1 cup sour cream
½ cup mayonnaise
Tortilla chips
Directions:
Mix corn chips with melted butter. Press on bottom of 10” spring form pan. Bake at 350º for 8 – 10
minutes; cool. Mix together refried beans and one half of taco seasoning. Spread lightly on the corn chip
crust. Mash avocados with lemon juice, salt and pepper.
Spread over beans. Mix sour cream, mayonnaise, and remaining taco seasoning. Spread sour cream
mixture over avocado mixture. Sprinkle onion, tomatoes, olives and cheeses over sour cream. Chill
several hours before serving. To serve, remove side of pan. Center cheesecake on platter and surround
with tortilla chips.
Feeds a crowd! You can halve the ingredients and make in an 8” spring form pan.
Directions:
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large
serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the
salsa, and top with Cheddar cheese. Garnish with black olives.
Lemon Chews
Submitted by Rosie
1 box Lemon Cake Mix
1 8 oz. Cool Whip
1 egg
½ box powdered sugar
Directions:
Preheat oven to 325 degrees. Mix the first 3 ingredients. Roll a small amount of mixture into a ball. Coat
balls with powdered sugar. Place on parchment paper. Bake for 15 minutes.
Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and
ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and
transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on
Low setting until hot and bubbly. Serve with celery sticks and crackers.
Brown Sugar Smokies
Submitted by Karen
1 (16 oz) package little smokie sausages
1 lb bacon
1 cup brown sugar, or to taste
Directions:
Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place
the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet
and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.
Mexican Appetizer
Submitted by Sue
1 package Pillsbury Grand Biscuits
2 packages Pillsbury Regular Biscuits
1 large jar of Salsa
2 cans sliced olives
1 (2 cup) package of grated Monterey/Cheddar or Mexican Blend Cheese
Directions:
Preheat oven to 350 degrees. Quarter biscuits and put in a bowl, mix with Salsa. Put mixture in 9x12
baking dish and top with sliced olives and grated cheese. Bake for 25-30 minutes.
Beer Cheese
Submitted by Ken
2 (8oz) pkg. cream cheese, softened
1 to 2 cups pkg. Cheddar cheese, finely shredded
1 envelope Hidden Valley Ranch Mix
Beer
Directions:
Mix the cream cheese with the Ranch dry mix adding a little beer to help stir it. Mix in the Cheddar cheese, ad
Enjoy with pretzels, Wheat Thins or corn chips.
Cheesecake Dip
Submitted by Amanda
4 oz cream cheese, softened
1/3 cup sour cream
3 tablespoons confectioners’ sugar
1 tablespoon milk
¼ teaspoon almond extract
1 pint fresh strawberries
¼ cup graham cracker crumbs
Directions:
In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and extract; mix until
smooth. Transfer to a serving bowl. Place the strawberries and crumbs in separate serving bowls. Dip
strawberries into cheesecake mixture, then into crumbs.
UT Orange Fluff
Submitted by Shirley
1 (3 ¾ oz) pkg. vanilla instant pudding (you can also use cream cheese or lemon flavored instant pudding)
2 cups really cold milk
1 cup sour cream
½ to 1 teaspoon grated orange peel (depending on how intense you want to flavor to be)
¼ cup fresh squeezed orange juice with pulp
Fresh fruit
Directions:
In a mixing bowl on low speed, beat the pudding mix with milk until well blended, approximately 2 to 3 minut
Tip: Pour into a fancy bowl on a platter and arrange with fresh fruits on Boston bib lettuce. (I use the fancy wo
Directions:
Preheat oven to 375 degrees. Combine all ingredients and mix thoroughly. Chill for an hour or more.
Shape into 1-inch balls and place on ungreased cookie sheet and flattening slightly with a fork. Bake for
10 to 12 minutes until slightly browned. Cool slightly before removing to a wire rack.
Cheesiest Crackers
Submitted by Wendy
1 ½ cup grated Swiss cheese
¼ cup grated Parmesan cheese
½ cup butter or margarine
¾ cup all-purpose flour
¾ teaspoon salt
1/8 teaspoon nutmeg
1 egg white
Paprika
Directions:
Preheat oven to 425 degrees. Mix cheese and softened butter together; add flour, salt and nutmeg;
blend well. Chill for 15 minutes. Form into 60 small balls, placed on buttered cookie sheet, and flatten
each with a fork. Brush with egg wash made by beating one egg white with 1 teaspoon water. Bake for 10
minutes. Cool. Sprinkle with paprika.
Directions:
Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the re
Stuffed Biscuits
Submitted by Jan
1 ½ cups barbeque sauce
2 lbs. ground beef
1 lb. Colby and jack cheese, shredded
Salt, pepper and garlic to taste
Big country dinner rolls
Directions:
Preheat oven to 350 degrees. Brown ground beef. Season to taste. Drain grease and add barbecue
sauce and cheese, mixing to combine. Roll each dinner roll out flat. Top with meat mix. You can fold the
biscuit over the filling pinching the edges to seal or place the flattened biscuit into muffin pans and add
filling in the center or just top the biscuit with filling (like a miniature pizza). Place on a baking sheet
lightly sprayed with cooking spray. Bake for 15 minutes. Remove and serve.
NOTE: if you are making them in the muffin pan or just on the flat biscuit, you can sprinkle with additional
cheese 5 minutes before removing from oven.
Brickle Dip
Submitted by Brooke
8 oz cream cheese, softened (do not us the low fat)
1 (12 oz) bag Heath brickle bits/chips
1 cup sugar
¼ cup brown sugar
1 ½ teaspoons vanilla extract
Directions:
Melt cream cheese and mix in other ingredients. Serve with Granny Smith apples.
Directions:
Mix all ingredients in a large bowl; chill 1/2 hour. Preheat oven to 350 degrees. Grease cookie sheets or line
Tip: This is a handy make-ahead appetizer. Prepare a batch, freeze the unbaked balls, and then bake as many
Directions:
Preheat oven to 325 degrees. Stir together all ingredients until well blended. Transfer to a shallow 2-quart dis
Directions:
Stir together cheeses and garlic powder in medium bowl until well blended. Add Pepperoncini peppers and to
Directions:
Slice the cranberry jelly. Pour in a crock pot. Add all other ingredients, Stir.
Slow cook for 4-5 hours
Tip: If you're in hurry...Microwave the meatballs to thaw. Put in a large pot. Add all remaining
ingredients and cook until hot. Stir
Directions:
Heat oil in large (12”) skillet over medium-high heat. Add onion, garlic, & water chestnuts and sauté
until onion softens, 3-4 minutes. Add turkey & cook, stirring frequently, until meat loses its raw color
and liquid has mostly evaporated, (about 5 minutes).
Meanwhile, mix soy sauce, ketchup, vinegar, oil, pepper flakes, & sugar in small bowl. Add to pan and
continue to cook until mixture thickens to consistency of thick Sloppy Joes. Remove from heat. When
ready to serve, reheat turkey mixture if necessary. Lay out lettuce cups on a serving tray. Fill each with 2
tablespoon filling, garnish with scallions and peanuts and serve.
Directions:
In a bowl, combine beans with 1/3-cup salsa. Spread half of mixture into a flat serving dish. Spread 1-
cup yogurt over the bean mixture, followed by ½ cup olives, 1/3-cup salsa, and ½ cup cheese and ½ cup
lettuce. Repeat layering. Cover and chill until ready to use
Crescent-Wrapped Brie
1 can (8 oz) crescent rolls
1 round (8 oz) Brie cheese
1 egg, beaten
Pecans, chopped
Honey
Directions:
Heat oven to 350 degrees.
Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal,
forming 2 squares.
Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or
canape' cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges
over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten
egg. Top with cutouts; brush with additional beaten egg.
Bake 20 minutes oruntil golden brown. Remove from oven and brush with honey and top with pecans.
Put back in oven for 5 minutes. Cool 15 minutes. Serve warm.
Cheese Stacks
8 (3 1/2 inch) square slices Cheddar cheese (about 5 oz)
1/3 cup sundried tomato-basil spreadable cheese or onion chive cream cheese
8 (3 1/2 inch) square clices Provolone cheese (about 5 oz)
1/3 cup garlic-herb spreadable cheese or cream cheese
8 (3 1/2) square slices Swiss cheese (about 6 oz)
1/4 cup dill dip
8 (3 1/2 oz)square slices Colby-Jack or Muenster cheese (about 6 oz)
Crackers or party picks
Directions:
Spread Cheddar cheese slices with about 2 teaspoons tomato-basil spreadable cheese. Top with
Provolone cheese slices; spread with about 2 teaspoons garlic-herb spreadable cheese. Top with Swiss
cheese; spread with scant 2 teaspoon dill dip. Top each stack with Colby-jack cheese.
Cover and chill at least 1 hour. Carefully cut each stack into 9 pieces. Place each stack on cracker or
place a party pick in each piece, if desired.
Cucumber Roulades
1 seedless cucumber, peeled
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 oz. smoked salmon, thinly sliced, cut into 12 pieces
12 sprigs fresh dill
Serve the dip mixed. Beat cream cheese with mixer until creamy. Add remaining ingredients; mix until
well blended
SPOON into 12 mini muffin cups sprayed wth cooking spray; top with cheese. (Cheese will sink slightly.)
BAKE 18 to 20 min. or until puffed and golden brown.
Kraft Kitchens Tips
Special Extra
Add 1 Tbsp. chopped fresh chives or green onions to the egg mixture before spooning into cups as
directed
Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on
the sides of the pan. Add the cream, the remaining 2 tablespoons butter and salt and cook over very low
heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15
minutes. Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water.
Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it
registers 236 degrees F.
Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers
220 degrees F, 1 to 2 minutes. Using a rubber spatula, stir in the bacon and pecans. Working quickly, drop
1 tablespoon of pralines onto the prepared parchment-lined sheet pan. If the mixture starts to harden,
place back on the stove over moderately-low heat and let it melt. Let the pralines sit until they harden,
about 45 minutes.
BLT Rollers
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Real Mayo Mayonnaise
8 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup chopped tomatoes
2 flour tortillas (8 inch)
1/2 cup shredded romaine lettuce
Directions
MIX cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well.
Mexican Pinwheels
1 pkg large spinach or tomato flour tortillas
1 8 oz. Pkg cream cheese,softened
1 4 oz. can chopped black olives
1 4 oz. jar chopped red pimientos
1 4 oz. can chopped green chiles
3 tbsp chopped green onions
Rotel Cups
Makes: 45 cups
1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup Mayo
3 pkg. phyllo pastry cups – thawed
Directions:
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15
min.
3. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin.
Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another
tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges
are browned cover the cupcakes with foil for the remaining cooking time.
5. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop
each cup out.
Sparkling Cranberries
1 cup pure maple syrup
2 cups fresh cranberries
1 cup sugar
Parchment paper
Preparation
Cook maple syrup in a saucepan over medium-low heat 1 to 2 minutes. (Don't let syrup get too hot or
cranberries will pop.) Remove from heat; stir in cranberries. Cover and chill 8 to 12 hours. Place sugar in a
large bowl or baking dish. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a
time to sugar; gently toss to coat. Repeat with remaining cranberries. Place cranberries in a single layer
on a parchment paper-lined baking sheet; let stand until completely dry.
Millionaires Bacon
Yield: Makes 10 to 12 servings
1 (16-oz.) package thick bacon slices
1 cup firmly packed dark brown sugar
Preparation
Preheat oven to 350°. Arrange bacon slices in a single layer on 2 lightly greased wire racks in 2 aluminum
foil-lined broiler pans. Let stand 10 minutes. Top bacon with brown sugar, pressing lightly to adhere.
Bake 35 to 40 minutes or until done. Cool completely (about 20 minutes). Cut into bite-size pieces.
Bacon Crackers
1 pound sliced bacon, cut into thirds
1 (16 ounce) package buttery round crackers
1 pound brown sugar
DIRECTIONS:
Preheat oven to 250 degrees F (120 degrees C).
Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and
sprinkle desired amount of brown sugar over all.
Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.
Cheese Dip
1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper
8 butter crackers, crushed, such as Ritz
8 slices bacon, cooked and crumbled
Corn chips, crackers or bagel chips, for serving
In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green
onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top
the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or
bagel chips.
Mix the first 5 ingredients. Cut the bread into 3 or 4 pieces. Scoop out the bread and fill with artichoke
mix. Slice bread into 3/4 inch slices. Mix melted butter, garlic powder and parsley flakes. Brush on
bread. Wrap bread in foil and put on cookie sheet. Bake for 20 minutes at 350 degrees.
Mix all together. Put in over baking dish, sprinkle cheddar cheese and bake 375 for 30 to 35 minutes
Glaze
½ cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
Instructions
1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top
with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When
you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12
slices, approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce
pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour
evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned.
Enjoy!
Makes: 12 rolls.
Chicken Dip
4 oz cream cheese
1/4 cup hot sauce
2 1/2 cup shredded chicken
1 cup shredded Montrey Jack cheese
16 oz crescent rolls
1 cup mozzarella cheese
Place a bowl in center of greased cookie sheet. Place cresent roll in a sunburst shape around the bowl
on cookie sheet. Put the fatter part of the crescent roll touching the bowl. (You will remove bowl, it is
just a spacer.
Sprinkle 1/2 of the mozzarella around the base of rolls. Now top with chicken mixture. Top with the rest
of the mozzarella.
Taking the points of the rolls over the mixture. It will look like a T-ring coffee cake.
Bake at 375 degrees for 35 minutes.
Place a bowl in the center with blue cheese dressing and a celery stick.
Pizza Pinwheels
1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
1. Preheat oven to 375 degrees F (190 degrees C).
2. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each
rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and
slice each into 4 or more pieces.
3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
4. Place on a baking sheet and bake at 350 degree F for 12-15 minutes or until dip is golden and bubbly.
Garnish with additional green onion and serve with baguette slices or tortilla chips.
Caramelized Onion, Gruyere, and Bacon Spread
1 tablespoon butter
1 tablespoon olive oil
3 1/2 cups chopped onion
1/4 teaspoon kosher salt
2 ounces Gruyere cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 bacon slices, cooked and crumbled
Preheat oven to 425 degrees F.
Heat butter and olive oil in a large cast-iron skillet over medium heat. Add onions and salt to the pan and
sauté 5 min, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, for 30
minutes or until the onions are a deep golden brown. Cool slightly.
Reserve 2 tablespoons cheese. Combine cheese, caramelized onions, 1 tablespoon chives, and the
remaining ingredients in a medium bowl. Taste and adjust seasonings if necessary. Transfer the mixture
to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking
spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425 degrees for 20 minutes or until golden
brown and bubbly. Sprinkle with remaining 1 tablespoon chives.
2 Separate dough into 10 biscuits. Separate each biscuit into 4 layers; place on greased cookie sheets.
Spread each biscuit layer with 1 teaspoon pizza sauce. Top each with 2 pepperoni slices and about 2
teaspoons cheese.
1. Mix together cream cheese, cheddar, garlic powder, paprika and season with salt and pepper. Form
into 18 small balls and refrigerate until firm, 1 hour.
2. In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
3. Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
4. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room
temperature 15 minutes before serving.)
Unroll crescent dough sheet on work surface; press into 14x8-inch rectangle. Cut into 4 (7x4-inch)
rectangles. (If using crescent dinner rolls, separate into 4 rectangles, and press seams to seal.) Top 2 of
the rectangles evenly with the ham and cheese pieces, up to within 1/4 inch on the long edges of dough.
Top each with the remaining 2 dough rectangles.
Cut each rectangle crosswise into 8 strips, about 3/4 inch wide. Twist each strip a couple of times, and
place on cookie sheets, pinching and pressing down on ends of each dough strip to seal. Replace any ham
and cheese pieces that may come out, if necessary.
1. Preheat oven to 375°. Line a large baking sheet with parchment paper. Unroll crescent rolls, separating
each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base
of the triangles should overlap).
2. Spread cranberry sauce on dough. Top with brie and bacon. Fold triangle tips over filling and tuck
under base to secure.
3. In a small bowl, whisk egg. Brush top of dough with egg and sprinkle with salt and pepper. Bake until
dough is golden 15-20 minutes. Garnish with parsley and serve.
Add powdered sugar, 1/2 cup at a time, and mix until combined. Mix in peanut butter chips.
Using your hands, form the mixture into a ball. Wrap it in plastic wrap and place it in a bowl (this is to
prevent the ball from getting a flat bottom). Chill until firm, about 2 hours or overnight.
Depending on how long you chilled the ball, you may need to let it sit out for about 30 minutes or so to
get the chocolate chips to stick. Place the mini chocolate chips on a plate. Unwrap the cheese ball and roll
it in the chocolate chips, using your hands to coat and press them to make them stick.
Serve dip with your choice of dippers, like pretzels, cookies, or celery. Serve room temperature or store
in refrigerator for up to 2 days before serving.
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave
as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place
on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into
14x4-inch rectangle.
Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese
on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
Starting from one end, stretch and pull both sides of dough up and between each meatball; press
together to seal.
Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least
165°F). Serve with additional warmed pasta sauce for dipping.
Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with
electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover;
refrigerate until ready to serve.
To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and
plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.
Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp;
seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp;
squeeze juice from lime over shrimp. Place on serving platter; serve immediately.
Fresh Mozzarella in Tomato Cups
12 large cherry tomatoes
2 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1 1/4 cup Italian dressing
12 small basil leaves
Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each
tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands
upright. Place tomatoes on serving plate or tray.
In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has
melted
Transfer mixture to pie plate. Bake 20 to 25 minutes or until dip is heated through. Top with remaining
bacon and green onions. Serve hot dip with sliced French bread.
7-Layer Dip
1 1/2 cups sour cream
1package (1 oz) Old El Paso™ taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 package (8 oz) refrigerated guacamole
1 1/2 cups finely shredded Cheddar cheese (6 oz)
1 cup pico de gallo
1 can (2.25 oz) sliced ripe olives, drained
1 /4 cup sliced green onions
Tortilla chips, as desired
In small bowl, mix sour cream, taco seasoning mix and green chiles. Spread refried beans on 12- to 14-
inch round platter or plate; spread sour cream mixture over beans.
Carefully spread guacamole on top of sour cream mixture; top with Cheddar cheese, pico de gallo, olives
and green onions. Cover and refrigerate until serving. Serve with tortilla chips.
Hawaiian Sandwichess
24 Hawaiian sweet rolls – Costco sells this.
1 pound deli ham, sliced or turkey
2 6-oz. pkg. shredded Swiss cheese )( I use large package of small squared cheese pkg of sharp, havarti
gruyere, and swiss from Costco and
1 teaspoon poppy seed ( Or spice – called Everything but the Bagel available at Trader Joe’s or Online
from Amazon)
1/2 cup butter, melted
1 1/2 teaspoons Dijon mustard
2 tablespoons dried, minced onion
1 1/2 teaspoons Worcestershire sauce
How to Make It
Cut rolls in half; set tops aside. Place bottoms in a lightly greased 13"x9" baking pan or glass dish; they
should just fit. Layer ham or turkey and cheese on top. I used a pastry brush with poppy seed or
Everything but the Bagel Spice replace roll tops. In a small pan melt butter, add dry mustard,
Worcestershire sauce, and poppy seed OR All But the Bagel spice h aluminum foil, at 350 degrees for 15
to 20 minutes. Cut into squares.
Cover and cook on Low heat setting 1 hour or until cheese is melted. Stir until cheese is smooth; cover
and cook 1 hour longer.
Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Serve
spread with rye bread. Spread will hold up to 2 hours on Low.
Unroll 1 dough sheet on work surface; reshape into 12x8-inch rectangle. Carefully spread half of the
pimiento cheese mixture onto dough sheet, to within 1 inch of one of the short ends, leaving room to
seal the seams. Place 4 ham slices evenly on top of cheese layer. Starting on short, topped edge of
rectangle, roll up tightly, and pinch seam together. Repeat for remaining dough sheet.
With serrated knife, carefully cut each roll into 6 slices, about 1 1/4 inches wide, and arrange spiral sides
up in baking dish, reshaping into a round shape, if necessary. With piece of waxed paper, gently press
down on tops of rolls to flatten slightly.
Bake 25 to 30 minutes or until golden brown and dough is baked through. Garnish with additional sliced
green onion, if desired. Serve warm.
Bacon-Cheddar Pinwheels
1 can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough
sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)
Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into
12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut
lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll
into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet.
Serve warm.
Crabbies
1 7 oz can crab meat
1 jar Kraft Old English Spread
1 medium onion chopped
1 stick of butter - room temp.
large pinch of garlic powder
English muffins - split and quartered
Mix all but the English muffins. Spread on the English muffins (covering the entire top of the 1/4). Place
on a cookie sheet and freeze. Remove from the cookie sheet and put in a freezer bag and store in the
freezer until ready to use.
Make five 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make one 2-inch-wide disc, two
3-inch-wide discs and two 5-inch-wide discs. Set aside.
Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots,
walnuts and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs
in the open space inside the grape border, making sure they don’t touch.
Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and
lay it over the top of the foil discs, grapes and other ingredients. Cover with plastic wrap and let rise at
room temperature until puffy, about 1 hour.
Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill.
Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10
minutes.
Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes and other
ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden
around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the
indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked
and golden all over and the cheese is hot through, about 10 minutes.
Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula.
Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the
honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the
cured meat into the remaining large bowl. Put a small spoon in the honey and a knife by the brie for
serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat
and cheese or drizzle with honey.
Cook’s Note
If you buy two 1-pound balls of pizza dough, knead them together before bringing to room temperature.
Cover; cook on Low heat setting 3 hours or until sauce is slightly thickened. Serve sausage with toothpicks.
Cheese Ball
So I’m ready to divulge the big secret: You simply take 2 softened blocks of cream cheese and mix in a
packet of ranch seasoning and a drained can of chicken. Once they are thoroughly combined, form the
mixture into a ball and then roll it in some chopped pecans until it’s covered. That’s it.
The chicken cheese ball is creamy, perfectly seasoned, has a nice pop of protein, and the pecans add a
little texture. I like to serve this appetizer with a few different types of hearty crackers, but it also pairs
nicely with celery and carrot sticks and halved sweet mini peppers for a lighter dish.
And when making this for Thanksgiving or the winter holidays, try adding some dried cranberries
alongside the pecans (or fold them in) for a pop of color and a sweet twist to help balance out the
saltiness from the ranch seasoning.
HARD-COOKED EGGS
Place eggs in saucepan; add enough cold water to come at least 1 inch
above eggs. Heat rapidly to boiling. Remove from heat; cover. Let
stand 8 to 10 minutes. Immediately cool eggs in cold water to prevent
further cooking. Tap egg to crackle shell. Roll egg between hands
to loosen shell, then peel. Hold egg under running water to help ease
off shell.
OR
Put eggs into a 1-quart saucepan, then add enough cold water to cover them by 1/2 inch. Bring
water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil,
uncovered, 10 minutes. Pour off hot water. If using eggs right away, shake pan gently so eggs bump
into one another (to crack shells). Run cold water into pot to stop cooking. Let eggs stand in cold
water 15 minutes, adding more cold water or ice to keep water cold.
OR
instead of bringing eggs up to a boil from cold water, drop eggs directly into boiling water.
Most instructions recommend starting eggs in cold water, but Lopez-Alt suggests starting at a
rolling boil. Eggs starting in hot water are "strikingly easier to shell than those started in a cold
pot," he says. We put this method to the test and agree.
One crucial step that applies, no matter which hack you're using for easy peeling, is making sure
the eggs have cooled completely. After removing them from the hot water, plunge them into an ice
bath immediately and let them cool for at least 15 minutes. Never let finicky shells deter you again.
OR
Fill a medium saucepan with 1 inch of water; fit with a steamer basket. Bring to a boil over high.
Add eggs to basket; cover and steam until eggs are hard-cooked, about 13 minutes. Transfer eggs
to an ice bath, and let sit until chilled, about 6 minutes. Crack eggs all over; peel and discard shells.
BREAKFAST BURRITO
1 BAG 16oz frozen hash browns (southern style)
12 eggs
1 large onion
1 green or red pepper
1/2 LB pork sausage, browned and drained
12 flour tortillas (10inches) warmed
3 cup shredded cheddar cheese
salsa
In large skillet fry hash brown according to directions, remove and set aside. In large
bowl heat eggs, add onion and pepper. Pour into same skillet, cook and stir until eggs
Add potatoes and sausage mix gently. Place 3/4 cup filling on each tortilla and top with
1/4 c cheese. Roll up and bake on greased baking dish 350 for 15 to 20 minutes.
8 eggs beaten
salt and pepper
green onion, sliced and use the slice tops for color
banana pepper rings
cheese
Canadian bacon, chopped
mushroom sauté with butter
red and yellow pepper sauté w/ butter
1/2 cup milk
mix this and microwave 3 minutes and stir keep micro waving till set.
Spoon egg mixture into hash brown shell and serve.
Stuffed Apricot French Toast
1 pkg. cream cheese, softened
1-1/2 teas vanilla extract, divided
½ c finely chopped walnuts
1 loaf French bread
4 eggs
1 c whipping cream
½ teas ground nutmeg
1 jar (12 oz) apricot preserves
½ c orange juice
In a mixing bow, beat cheese and 1 teas vanilla until fluffy. Stir in nuts. Set aside. Cut bread into
1 1/2" slices. Cut a pocket in the top of each slice. Fill each pocket with about 2 tab of cream cheese
mix. In another bowl, beat eggs, cream, nutmeg and vanilla. Dip both sides of bread into egg mixture,
being careful not to squeeze out the filling. Cook on lightly greased griddle until golden brown on
both sides. Place on an ungreased baking sheet. Bake at 300 for 20 minutes. Meanwhile combine
preserves and orange juice in a small pan, heat through. Drizzle over hot toast.
Morning Mix-up
2 c frozen hash browns
1 c cooked, chopped ham
½ c chopped onion
2 tab veg oil
6 eggs
s&P
1 c shredded cheese
minced fresh chives
In large skillet sauté potatoes, ham and onion in oil for 10 min. or until potatoes are tender. In a sm.
bowl, beat eggs, sp. Add to the skillet cook stirring occasionally until eggs are set. Remove from the
heat and gently stir in cheese. Sprinkle w/ chives
SAUSAGE SOUFFLÉ
MAKE A DAY AHEAD
8 Slices of bead, no crust and cubed
2 cup sharp cheese
Breakfast sausage
4 eggs
2 1/2 cup milk
3/4 teas dry mustard
1 can cream of mushroom soup
1/2 cup milk
Use 9x13 pan. Grease. Put bread on bottom of pan. Top with cheese. Brown sausage and
drain on paper towels, cut into 4ths. Lay sausage on top of cheese. Beat eggs with 2 1/2 cup
milk and mustard. Pour evenly on casserole. Cover with Reynolds wrap and refridge overnight
The next day mix soup and 1/2 cup milk and pour on casserole. Bake at 325 for 1 1/2 hours.
Or till center is firm.
You can add red roasted peppers to this or mushrooms or anything you want to spice this up!
Breakfast Burritos
4 flour tortillas
6 oz breakfast sausage
1 large potato, peeled, grated
3 whole eggs
2 egg whites
1 tomato diced
3/4 cup cheddar cheese
1/2 cup salsa
Warm tortillas according to package directions. Cook sausage in skillet; add potatoes and
cook until golden brown. Add eggs and egg whites to mixture in skillet; stir until eggs are
done, stir in tomatoes.
Divide ingredients evenly among four tortillas. Scatter cheese down center of tortillas and
cover with egg mixture. Top with salsa, roll and serve immediately.
Smoked Salmon with Scrambled Eggs
4 eggs
4 tablespoons water -- warm
6 thin slices smoked salmon -- cut into slivers
Fresh ground black pepper
Lightly beat eggs in a bowl with a whisk or egg beater, adding water.
Put some water in a saucepan; bring to boiling and put bowl with eggs over water; cooked like this
they will be creamier. Lower heat; stir eggs constantly, as they will cook quickly; stir in slivers of
smoked salmon and pepper to taste.
Preheat oven to 400°F. Using a sharp knife, cut 1/2 inch off the stem end of each tomato. Discard
top end and scoop out pulp from tomato leaving a thick shell. Sprinkle inside of tomatoes with salt.
Invert on a rack to drain 15 minutes. Heat a heavy nonstick skillet over medium heat. Sauté bacon
3-4 minutes per side or until crisp. Transfer bacon to paper towels to drain. Crumble and set aside.
Whisk together next 4 ingredients with salt and pepper to taste in a bowl. Stir in bacon and set
aside. Arrange tomatoes in a shallow baking pan. Place in oven and bake 5 minutes. Pour 1 Tbs.
melted butter in each tomato. Fill tomato cavities with egg mixture. Top with strips of cheese and
bake about 10 minutes or until eggs are just set.
This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of
servings only in multiples of 4.
Baked Cheese and Bacon Omelette
6 large eggs, beaten
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded cheddar cheese
1 green onion, sliced thin
3 slices bacon; cooked and crumbled
1 tablespoon butter or margarine
1 tablespoon freshly grated Parmesan cheese
Serves 4.
Breakfast Casserole I
1 pound sausage or bacon
6 to 8 eggs
2 tablespoons milk
1/2 cup shredded cheese (or as much as you like)
1. Brown sausage or bacon in skillet. Drain sausage from grease using a slotted spoon. Spread meat
in the bottom of a casserole dish.
2. Break 6 or 8 eggs individually and put into a bowl. Add milk; beat well.
3. Cook scrambled eggs until done, but not dry, they should be soft. Spread on top of meat.
4. Sprinkle cheese evenly on top of eggs.
5. Bake in 350*F (175*C) oven for 15 minutes or until cheese melts. Serve hot.
Makes 6 to 8 servings.
Eggs Au Gratin
2 large onions, thinly sliced
2 tablespoons butter
6 hard boiled eggs, (12 minutes) sliced
3/4 cup mayonnaise
1/4 cup milk
3 tablespoons grated Parmesan cheese
1 teaspoon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Eggs Oskar
10 hard-boiled eggs, peeled and sliced
2 cups ham, ground or shredded
1 (10 3/4-ounce) can condensed cream of asparagus soup, undiluted
3 cups cheese (cheddar, Swiss or American), shredded
1. In a 1 1/2 to 2-quart, generously buttered casserole dish, make layers beginning with the eggs,
then ham and then cheese. Spread 1/2 can asparagus soup over the cheese. Repeat the layering
& spread the remaining 1/2 can of soup over that layer. Repeat the layering again, ending with
cheese (and no soup) on the top.
2. Bake at 350*F (175*C) for 30 to 35 minutes or until bubbly. Spoon servings on to plates.
Serves 6 to 8.
Egg Rolls
6 eggs
1½ cups milk
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
5 scallions, thinly sliced
1 cup (4 ounces) shredded Cheddar cheese
1. Preheat the oven to 350°F. Line a 10" x 15" rimmed baking sheet with aluminum foil, then coat
the foil with nonstick cooking spray.
2. In a large bowl, whisk together the eggs, milk, flour, salt, and pepper for 2 to 3 minutes, or until
the mixture is smooth. Stir in the scallions, then pour the mixture onto the baking sheet.
3. Bake for 12 to 15 minutes, or until set. Sprinkle evenly with the cheese, then bake for 2 to 3
minutes, or until the cheese is melted.
4. Allow to cool for 5 minutes, then carefully lift the aluminum foil (eggs and all) and remove it
from the baking sheet. Starting from a smaller end, roll up the eggs jellyroll style, carefully
releasing them from the aluminum foil as you roll. Slice into 1-inch pieces and serve.
Grease 9x13 pan. Layer 1/2 of the bread and cream cheese - cubed. Top with 1 cup blueberries
and remaining bread. Beat eggs, add milk and syrup; mix well. Pour over bread mixture. Cover
and chill overnight. Remove from fridge. Let stand 30 minutes before baking. Cover and bake 350
for 30 min. Uncover and bake 30 more until brown and center is set. Serve with maple syrup or
blueberry syrup.
Sauce
1 cup sugar
2 T cornstarch
1 cup water
1 cup blueberries (fresh or frozen)
1 T butter
In saucepan, combine sugar, cornstarch and water. Bring to boil over med heat. Boil 3 min and
add blueberries. Simmer for 8 to 10 min or until blueberries have burst. Stir in butter till melted.
EGG CASSEROLE
6 eggs
6 slices of bread cubed
salt and pepper
dry mustard
2 cup milk
1 lb sausage cooked
1 cup cheese
sheddered hash brown on top cooked
The day before:
grease 9x13 pan. Put bread and then sausage and cheese on top of bread. Mix milk, eggs, salt,
pepper and mustard.
Pour on top.
The next day put cooked hash browns on top and bake 350 for 40 - 60 min.
Sausage and Egg Casserole
oven 375
Separate crescent rolls into triangles. Place in ungreased 12" pizza pan, with points toward center.
Press together, seal performations and form a circle 1" larger than pan. Turn edges under to make
a slight rim. Sprinkle sausage over crust. Top with hash browns. Sprinkle with 1 cup cheddar
cheese. Stir 3 eggs with milk, salt and pepper in small bowl. Pour evenly over pizza. Sprinkle with
parmesan cheese. Bake 20 minutes or until eggs are set and crust is golden.
Preheat oven to 350. Spray a 9x13 baking pan with non-stick spray. Combine potatoes, peppers,
onion and plain cheddar cheese; spread over bottom of baking dish.
Combine milk, Bisquick, eggs, salt and pepper to taste; pour over potato mix in baking dish.
Sprinkle with spicy cheddar & parsley. Cover and refrigerate for 1 hour. Bake for 40-45 minutes.
Check with knife inserted in center.
5. Bake at 375° for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.
6. Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.
Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup
golden raisins for 1 (6-oz.) package dried apricots.
Peaches-and-Cream Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed,
substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter and 1 (6-oz.) package
dried peaches for 1 (6-oz.) package dried apricots.
Yield
Makes 1 dozen
Apple Enchiladas
Ingredients
1 (21-ounce) can apple fruit filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water
Preparation
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and
place, seam side down, in a lightly greased 2-quart baking dish.
Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer,
stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes.
Bake at 350° for 20 minutes.
Yield
4 to 6 servings
Preparation
Melt butter in a medium saucepan over medium-high heat; add mushrooms and ham, and sauté 7
minutes or until tender. Reduce heat to low; whisk in Alfredo sauce, sour cream, and milk, stirring
until thoroughly heated. (Do not boil.)
Fill each pastry shell with 1/3 cup mixture. Sprinkle evenly with chopped egg. Sprinkle with pepper,
paprika, and parsley, if desired.
HASH BROWNS AND GOETTA CASSEROLE
8 frozen hash brown patties (can use shredded hash browns)
8 slices of goetta
3 cups shredded sharp cheddar
1 cup shredded Monterey jack
1 scallion thinly sliced
7 eggs
1 cup milk
1/2 teas salt
1/4 teas pepper
Place hash brown patties ina single layer in a greased 13x9 inch baking dish. Top with goetta
slices, sprinkle with shredded cheese and scallion.
In a bowl, beat eggs, milk, salt and pepper until well combined. Pour over other layers in dish.
Cover with foil and bake 350 for 1 hour. Uncover and bake 15 min longer or until edges are golden
brown and knive inserted near center comes out clean.
CRANBERRY MUFFINS
2 teaspoons shortening or paper liners
1 3/4 cups all-purpose flour
1/3 cup sugar plus 2 tablespoons, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1 cup fresh cranberries, rinsed, coarsely chopped
Preheat the oven to 400 degrees.
Grease twelve 2 1/2-inch muffin cups or line with paper liners; set aside.
In a medium mixing bowl, combine the flour, 1/3 cup sugar, baking powder and salt. Make a well in
the center of the flour mixture; set aside.
In a separate mixing bowl, combine the egg, milk and cooking oil. Add the egg mixture to the flour
mixture and stir just until moistened. Batter should be lumpy.
In a small bowl, thoroughly combine the cranberries and remaining 2 tablespoons sugar. Fold the
cranberry mixture into the batter.
Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 20 minutes or until
golden. Remove from oven and cool in muffin pans on wire rack for 5 minutes. Remove from pans
and serve warm. Makes 10 to 12 muffins; 1 per serving.
Food footnote: This recipe from "Better Homes and Gardens New Cook Book" is Susan Sikora's
favorite. She bakes the batter in mini-muffin pans and then dips the tops of the warm muffins in a
glaze. She uses 1/2-1 cup confectioners' sugar and enough orange juice concentrate to achieve a
medium liquid consistency.
Eggs-traordinaire
1/2 cup butter
1/2 cup all purpose flour
6 large eggs, beaten
1 cup milk
16 oz monterey jack cheese, shredded
3 oz pkg cream cheese, softened
2 cups cottage cheese
1 tsp baking powder
1 tsp salt
1 tsp sugar
Oven to 350. Melt butter in saucepan. Add flour and cook until smooth. In large bowl beat eggs.
Add cooked mixture and remaining ingredients. Stir well until blended. Pour into well-greased
9x13 pan. Bake uncovered for 45 min. This can be baked in individual ramekins, but bake a
shorter time--just until the egg has set and browns slightly on top. Your favorite pre-cooked meat
can also be added. It is delicious with broccoli or spinach added.
Breakfast Frittata
3 Tbsp. olive oil
1 garlic clove, minced
1/3 cup sourdough bread, cubed small
1 red onion, chopped medium
2 red bell peppers, seeded and diced medium
6 eggs
3 tbsp. flat leaf parsley
1 1/2 tbsp. dried basil
salt and pepper to tast
1/3 cup shredded Fontana Cheese
Pre heat oven to 350. Grease 10 round baking dish. In a 10 skillet over medium heat, 1 tbsp. olive
oil, add the garlic and cupbes of bread. Shake the pan until the bread is thoroughly coated and
lightly toasted (about 2 minutes.) Turn out of the pan. Heat the remaining oil and saute the onion
and peppers until soft (about 5 minutes). Let cool slightly. In the medium bowl, beat the eggs just
until blended and mix in the parsley, basil, salt and pepper and sauteed vegetables. Pour into the
prepared baking dish and sprinkle with croutons and cheese. Bake in oven for 20 minutes or until
set. Serve warm.
Aloha Loaf
½ c. Margarine
¼ tsp. salt
1 c. Sugar
1 7 0z. can crushed pineapple
2 eggs
1 banana (mashed)
2 c. flour
1 tsp. baking powder
½ tsp. baking soda
½ c. coconut
Cream sugar & margarine. Add eggs and beat. Stir in banana. Sift flour, baking powder, soda and
salt into creamed mixture
Mix well. Fold in undrained pineapple and coconut. Put in floured, greased loaf pan and bake at
350 for 1 hr.
Preheat oven to 325. In a large skillet, cook sausage over medium-high heat, stirring frequently
until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and
salt; stir well. Distribute half the bread evenly in a buttered 9x13 baking dish. Sprinkle with half
the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering
using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly
over casserole. Bake uncovered for 55 to 60 minutes, or until eggs are set. Tent with foil if top
begins to brown too quickly.
Pecan Rolls
Here is the sticky roll recipe - I realized they put them in when I got there and were in far too long,
the goo crystalized - they need 15/20 minutes at 350 degrees, so give them another try - they
really are delicious:
16-18 dinner rolls frozen, I used Rhodes Sweet bread loaf and let it thaw a little and cut into 14
pieces.
1- 3 oz cook n serve vanilla pudding
3/4 cup brown sugar
stick of butter
1 teaspoon cinnamon
--Melt the stick of butter in microwave and stir in other ingredients
Handful of nuts or raisins
Spray 9x13 pan, arrange dinner rolls. Shake dry pudding over rolls, pour butter/brown sugar syrup
over rolls.
Combine eggs and next 5 ingredients in a large bowl, whisking until well blended. Pour egg
mixture over bread. Cover and chill 8 hours or overnight.
Preheat oven to 350. Sprinkle Pecan Streusel over bread slices. Bake at 350 for 45 minutes or until
slightly puffed and golden. Serve with maple syrup. Makes 8 to 10 servings.
Pecan Streusel
1 cup butter, softened
3/4 cup firmly packed light-brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinamon
1 cup chopped pecans
Combine first 4 ingredients in a small bowl; stir in pecans. Makes 3 cups.
Whisk together eggs, half and half, and seasoned salt; pour evenly over salmon mixture. Cover and
chill 8 hours.
Bake uncovered, at 350 for 55 minutes or until casserole is set. Garnish if desired. Makes 10
servings.
*You'll find smoked salmon two ways; cold and hot smoked. Cold-smoked salmon is thin,
translucent, and presliced, which the hot-smoked versions are opaque, thick, and have skin
attached. Hot-smokes salmon is cooked completely and it's best for this recipe.
Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12"
rimmed pizza pans with points toward the center. In each pan, press rolls together, seal
perforations and form a circle 1" larger in diameter than bottom of pan. Turn edges under to make
a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers
and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper
in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with
Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden.
makes 1 pizza
Combine all ingredients. Place in 2 quart baking dish. Bake at 350 degrees for 20 to 25 minutes.
Serve with additional milk. Recipe doubles easily.
Scandinavian Pancakes
4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
1/2 cup sugar
1/4 cup butter
Mix in blender. Melt butter in 9x13 pan. Pour mixture over butter. Bake at 400 degrees for 20 to
25 minutes.
In a 9x 13 pan, spray and put in bread. Pour egg mixture over bread. Cover and let sit overnight.
In another 9x 13 pan, melt butter and add brown sugar and syrup. Mix, now add the pecans. Place
bread over mixture. Bake at 300 degrees for 35 to 40 minutes.
Texas Eggs
6 eggs
2 cups diced cooked ham
1 cup Cheddar cheese, shredded
1 cup Swiss cheese, shredded
1/2 cup mayonaise
2 cups milk
Bread croutons - seasoned or plain.
Green/Red pepper, mushrooms, onions or anything else you might want to add.
Coat a 9x 11 baking dish with butter. Cover bottom of dish with a layer of croutons.
Combine ham, cheese, peppers, mushrooms, onions and mayonaise. Spread on bread croutons.
Combine eggs and milk, then pour over bread and ham mixture. Sprinkle with pepper. Cover with
foil and chill overnight. Uncover and bake at 350 degrees for 45 minutes. Will be moist, let rest for
5 minutes before cutting.
Breakfast Bake
1 can (8 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese
HEAT oven to 350ºF.
UNROLL dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations
and seams together to seal. Top with ham.
WHISK eggs, milk and pepper until well blended; pour over ham. Top with cheeses.
1 tablespoon water
4 teaspoon sour cream
4 eggs
salt and pepper to taste
Directions
In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a
nonstick frying pan, cook over low heat stirring occasionally until you reach desired consistency.
Serve hot with country ham and biscuits.
Soak the raisins in rum for 10 minutes to plump them up. Fold together the vanilla pudding, sugar
and whipped heavy cream. Cut the cooled cinnamon toast bread pudding into large cubes, about 1
1/2-inches. Layer half the bread pudding cubes into the bottom of a large trifle dish or serving bowl
and sprinkle with raisins. Spoon half the cinnamon pudding over the raisins and bread pudding.
Sprinkle half of the rum raisins on top. Repeat the layers with remaining ingredients. Chill in the
refrigerator for 4 hours before serving. Serve with sweetened whipped cream, if desired.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and
bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and
thinned out like syrup
Butter your skillet and then add 1/4 cup of oil to the skillet, which keeps butter from burning. Ladle
about 1/4 cup of the batter, for each pancake, onto the skillet. The bottoms of the pancakes should
brown in roughly 2 to 4 minutes. Flip to finish cooking the other side. Cook until lightly golden
brown.
Reserve pancakes in a preheated 200 degree F oven until ready to serve.
For the scrambled eggs:
Preheat a large nonstick skillet over medium heat for 1 minute. Crack eggs into a large mixing bowl
and whisk them until the whites and the yolks are combined. Add seasoning. Add butter to the
skillet and allow melting. Add the eggs and reduce heat to medium-low. Add sausage. Stir
frequently until soft small curds have developed. The more you stir the more the creamier the eggs
will be. Remove from heat.
For assembly:
Place slice of American cheese on top of pancake, top with scrambled eggs. Top scrambled eggs
with another slice of cheese and place another pancake on top. Add a dab of butter and smother
with maple syrup.
Directions
1. Preheat oven to 350°F. Cook sausage, mushrooms and bell pepper in large skillet over medium-
high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.
2. Beat eggs, milk and black pepper in large bowl with wire whisk until well blended. Stir in sausage
mixture, cheese, and green onion.
3. Line 2 cupcake pans with 16 foil baking cups or spray muffin cups with cooking spray. Spoon
mixture evenly into baking cups.
4. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes
before serving.
Yield:
Directions
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow
cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green
onion. Repeat layering.
3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.
Yield:
12 servings (about 1 cup each)
Directions
1. Preheat oven to 350°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until
thoroughly cooked, stirring frequently; drain.
2. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes;
stir gently until evenly coated. Stir in sausage and 1½ cups cheese.
3. Pour into lightly greased 13x9-inch baking dish; sprinkle with remaining cheese.
4. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before
cutting into 12 squares to serve.
Cook’s Tips:Spinach-Egg Casserole: Add 1 pkg. (10 ounces) frozen chopped spinach, thawed and
squeezed dry, to egg mixture before pouring into prepared baking dish.
Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When
ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out
clean.
Sage or Spicy Egg Casserole: Prepare using 1 pkg. Jimmy Dean® Sage Flavor or Hot Pork Sausage
Roll.
Yield:
12 servings (1 square each)
Cornbread Pancakes
3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled
Directions
1. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk
buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture
until blended and smooth.
2. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup
batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the
other side, about 1 minute. Continue with remaining batter.
1. Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat. Add
onion; cook 3 minutes or until onion is tender, stirring frequently. Stir in spinach, garlic and pepper;
cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes and vinegar.
2. Pour Egg Beaters evenly over spinach mixture; reduce heat to medium-low. Cover skillet with lid.
Cook 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.
3. Remove lid; place skillet under broiler. Broil 2 minutes or just until top is set. Cut into 4
wedges.
Cook's Tip
To cook frittata completely on stove-top, pour Egg Beaters over spinach mixture; reduce heat to
medium-low. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow
Egg Beaters to flow underneath in several places. Cover; continue cooking 4 minutes or until set.
Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes or until eggs are set.
Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down
on a serving platter. Cut into 3/4-in. slices. Yield: 6 servings.
CHEESE SCONES
2 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/8 tsp. ground red pepper (cayenne)
1/3 cup cold butter, cut into 1/2-inch cubes
1 1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
3 Tbsp. KRAFT Grated Parmesan Cheese
2 eggs
1/3 cup milk
WHISK eggs and milk until blended. Make well in center of flour mixture. Add egg mixture; stir with
fork until mixture forms stiff dough. Lightly knead dough just until it holds together. Pat or roll out
to 1/2-inch thickness; cut into 3-inch rounds with floured biscuit cutter, rerolling scraps as
necessary to make 10 rounds. Place on parchment-covered baking sheet.
Food Facts
The cold butter helps to make the scones both tender and flakey. Also, it's important to knead the
dough just until it holds together to help prevent the baked scones from having a dense texture.
Cranberry-Walnut Scones
1 cup boiling water
1 cup dried cranberries
4 cups flour
1/2 cup sugar
3 Tbsp. CALUMET Baking Powder
3/4 cup cold butter or margarine
1 cup PLANTERS Walnuts, toasted, chopped
1 cup ATHENOS Greek Strained Nonfat Yogurt
1 cup whipping cream
1 egg, lightly beaten
DIVIDE dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut each into 8
wedges. Place wedges, 2 inches apart, on ungreased baking sheets; brush with egg.
BAKE 15 to 18 min. or until lightly browned. Serve warm.
Substitute
Substitute raisins, dried cherries or cut-up dried apricots for the dried cranberries.
Make It
HEAT oven to 450ºF.
MIX first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture
resembles coarse crumbs. Stir in Cheddar.
MAKE well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork
just until moistened.
SPOON onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently
separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
BAKE 10 to 12 min. or until golden brown. Serve warm.
Creative Leftovers
Store leftover scones in airtight container at room temperature. Split in half. Fill with OSCAR
MAYER Deli Fresh Smoked Ham and KRAFT Big Slice Cheddar Cheese Slices and serve as part of
your lunch the next day.
KNEAD dough on lightly floured surface 10 times. Roll out to 12x6-inch rectangle. Cut into 8 (3-
inch) squares; cut each square diagonally in half. Place on lightly greased baking sheet. Beat
remaining egg and the water with wire whisk until well blended; brush over dough triangles.
MEANWHILE, beat cream cheese, granulated sugar and zest with mixer until blended; set aside.
Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
ADD egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until
moistened. Gently stir in berries.
SPOON half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling
each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.
BAKE 25 to 27 min. or until toothpick inserted in centers comes out clean.
Note
The extra-large muffin pan liners are needed to hold all the batter in the muffin pan cups. If you
don't have extra-large or giant liners, spoon batter into 16 paper-lined muffin cups instead. Bake 23
to 25 min. or until toothpick inserted in centers comes out clean.
Substitute
Replace buttermilk with sour milk. Mix 1 Tbsp. lemon juice or white vinegar and enough milk to
equal 1 cup. Let stand 5 min.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
HEAT oven to 350ºF. Bake chilaquiles, uncovered, 50 min. or until puffed and golden brown.
Variation
Prepare as directed, substituting one 13x9-inch baking dish for the two pie plates and increasing
the baking time to 55 min. or until puffed and golden brown.
Separate crescent rolls into triangles. Make a ring on round pizza pan or large cookie sheet.
Arrange with pointed side out and overlapping triangles.
Spread jam over rolls. Fold pointed ends to center or ring to cover jam and tuck points under to
secure.
Sprinkle cinnamon sugar over top.
Bake according to crescent roll instructions....about 12 minutes at 350.
Sassy Eggs
1 16 ox. Pkg of frozen peaches,defrosted
1/4 cup sugar
1/2 tsp. salt
1 pint (2 cups) half and half
10 eggs
corn bread mix
fresh peaches and or raspberries for garnish,optional
Lightly coat a 9x13 pan with cooking spray, then sprinkle a light covering of cornbread mix on the
bottom.
Spread the defrosted peaches over the cornbread. Evenly sprinkle the sugar and salt over the
peaches.
In a separate bowl, beat eggs and half and half together until well blended. Pour egg mixture over
the peaches.
Bake in a 400 degree oven for 45 minutes,or until the souffle is lightly browned and set.
Garish with fresh peaches and or raspberries, if desired. Serve warm.
Serves 6-8
Cranberry ricotta Pancakes
2 tbsp. concentrated cranberry juice
3/4 cups milk
6 tbsp. butter
4 eggs
2/3 cup ricotta cheese
1 cup flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1/4 cup sugar
1/2 cup chopped cranberries
In a small non-aluminum saucepan, heat the cranberry juice, milk and butter until the butter is
melted. (Can be done in microwave) Transfer to a large mixing bowl.
Add the eggs, one at a time, beating well after each addition.
Fold in ricottaand cool to roomtemperature.
Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Fold into the egg
batter until just mixed.
Toss the cranberries in a small amount off additional flour and add to the batter. Cover the batter
and let rest for 15 minutues.
Heat surface of griddle or skillet. Brush with margarine. Pour 1/4 cup batter per pancake on the
griddle surface. Cook until the edges are dry and the surface is covered with small bubbles. Turn
pancakes over and cook remaining side. Serve the pancakes hot with butter and syrup.
Serves 6
Breakfast Casserole
12 eggs
1 12 oz. can evaporated milk
1 tsp salt
1/2 tsp pepper
1 30oz pkg. frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
1 large yellow onion, chopped
1 red pepper, chopped
1 cup of cooked ham, cut in 1/2 inch cubes
Preheat oven to 350 degrees. Lightly grease or spray with cooking spray a 13 x 9 baking pan. Set
aside.
In a large bowl, beat eggs until well blended. Mix in the evaporated milk, salt and pepper and stir
to blend.
Add potatoes, cheese,onion, pepper and ham. Mix well.
Pour mixture into prepared pan. Bake, uncovered until set and a knife inserted in the center
comesout clean, about 45 minutes.
Serves 12
Muffins that taste like doughnuts. (But without all the work and without the frying)! Now who
doesn't love that???
Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until
light in color. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg
mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly
into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into
the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins
are done, lightly brush the top of each with some melted butter, remove from the pan and roll in
sugar. Cool on a wire rack.
Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and
set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about
half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture
on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a
ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25
minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and
enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like
enough) and bake it for about 30 minutes.
Breakfast Bake
1 cup diced fully cooked ham (6 oz)
2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
4 eggs
Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir
Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1
cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges
and cheese is melted. Let stand 10 minutes.
Breakfast Bake 2
2 12 oz pkg. bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash brown potatoes
2 cup shredded cheddar
1 cup bisquick mix
2 cup milk
1/4 tsp pepper
4 eggs
Heat oven to 400. Cook sausage, bell pepper, and onion over medium heat, stirring occasionally;
drain. Combine sausage mixture, potatoes and 1 1/2 cup cheese in a greased 13 x 9 pan.
Stir bisquick mix, milk, pepper and eggs. Pour into baking pan.
Bake uncovered 40 - 45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted.
Serves 12.
1. Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English
muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top.
Refrigerate, covered, overnight.
2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with
paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted
near the center comes out clean.
3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon
juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and
temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in
warm melted butter, whisking constantly. Serve immediately with casserole.Yield: 12 servings (1-
2/3 cups sauce).
Cheesy Grits Soufflé
4 teaspoons kosher salt, divided
2 cups uncooked regular yellow grits
3 cups milk
1 1/2 cups fresh corn kernels (about 3 ears)
6 large eggs, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
6 tablespoons butter
1 jalapeño pepper, seeded and diced
1 tablespoon sugar
1 teaspoon hot sauce
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes.
2. Meanwhile, bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high
heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and cook, whisking
often, 2 to 3 minutes or until thickened. Whisk in milk, and cook, stirring constantly, 3 to 4 minutes
or until grits are creamy.
3. Remove from heat, and stir in corn, next 7 ingredients, and remaining 3 tsp. salt. Spread mixture
in prepared dish. Place on an aluminum foil-lined jelly-roll pan.
4. Bake at 350° for 50 minutes or until puffed, firm around edges, and slightly soft in center.
Remove from oven to a wire rack, and cool 5 minutes before serving.
Apricot Scones
1/2 cup(s) half-and-half
1 large egg
2 1/2 cup(s) all-purpose flour
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 stick(s) (1/2 cup) cold butter or margarine (not spread), cut in small pieces
3/4 cup(s) dried apricots, chopped
cup(s) sugar
directions
1. Heat oven to 400°F. Have 2 cookie sheets ready.
2. Beat half-and-half and egg in a small bowl with a fork until blended.
3. Mix flour, baking powder and baking soda in a medium-size bowl. Add butter and cut in with a
pastry blender or rub in with fingertips until mixture resembles cornmeal. Add apricots and sugar;
stir with a fork until mixed. Add egg mixture and stir until a soft dough forms.
4. On a lightly floured surface, shape the dough into an 8-inch round (about 1 inch thick), cut into
wedges and place on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon
cream and bake until golden brown, 12 to 14 minutes.
Basic Scones
2 cup(s) all-purpose flour
2 tablespoon(s) granulated sugar
1 tablespoon(s) baking powder
1/2 teaspoon(s) kosher salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1 large egg
1/2 cup(s) heavy cream
1 tablespoon(s) heavy cream
directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and,
using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Make a well in
the center of the mixture.
3. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using
a fork, gently stir until incorporated (do not overmix). Bring the dough together.
4. On a lightly floured surface, shape the dough into an 8-inch round (about 1 inch thick), cut into
wedges and place on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon
cream and bake until golden brown, 12 to 14 minutes.
Cranberry-Oat Scones
2 cup(s) all-purpose flour
2 tablespoon(s) granulated sugar
1 tablespoon(s) baking powder
1/2 teaspoon(s) kosher salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1 cup(s) old-fashioned oats
1/2 cup(s) dried cranberries
1/4 cup(s) crystallized ginger, finely chopped
1 large egg
1 tablespoon(s) heavy cream
directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and,
using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the oats,
cranberries, and ginger and toss to combine. Make a well in the center of the mixture.
3. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using
a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball.
4. On a lightly floured surface, shape the dough into an 8- by 4-inch rectangle (about 1 inch thick).
Cut into eight 2-inch rectangles, separate and transfer to the prepared baking sheet. Brush tops
with the remaining tablespoon cream and sprinkle with additional oats, if desired. Bake until
golden brown, 12 to 14 minutes.
Maple-Pecan Scones
2 cup(s) all-purpose flour
1/4 cup(s) packed dark brown sugar
1 tablespoon(s) baking powder
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) kosher salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1 cup(s) pecans, roughly chopped
1 large egg
1/4 cup(s) maple syrup
1 tablespoon(s) maple syrup
1/4 cup(s) heavy cream
1 tablespoon(s) heavy cream
directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the
butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add
the pecans and toss to combine. Make a well in the center of the mixture.
3. In a bowl, whisk together the egg and 1/4 cup each maple syrup and heavy cream. Add to the
flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough
together into a ball.
4. On a lightly floured surface, shape the dough into an 8- by 4-inch rectangle (about 1 inch thick).
Cut into eight 2-inch rectangles, separate, and transfer to the prepared baking sheet. In a small
bowl, whisk together the remaining tablespoon each maple syrup and cream. Brush the mixture
over the tops and bake until golden brown, 12 to 14 minutes.
Easy Scones
3 cup(s) self-rising flour
3/4 cup(s) lemon-lime soda (such as Sprite)
3/4 cup(s) heavy cream
directions
1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place the flour in a large bowl and make a well in the center. With a fork, gently stir in the soda
and cream, mixing until incorporated (do not overmix).
3. Drop 8 large spoonfuls of dough onto the prepared baking sheet. Sprinkle with raw or
granulated sugar, if desired, and bake until golden brown, 18 to 20 minutes. Serve warm with
butter and honey or jam.
Make-Ahead Breakfast Bites
3 1/2 cups Original Bisquick® mix
1 cup milk
12 eggs
2/3 cup grated Cheddar cheese
2/3 cup diced ham
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon chopped fresh rosemary leaves, if desired
1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
2. In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out
onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or
4-inch round cutter.
3. Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham.
Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with
remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
4. Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using
knife. Serve immediately.
5. Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1
week. Reheat in the microwave.
3. Beat the eggs, milk and mustard, salt & pepper together.
5. Cook on low 10 - 12 hours, until eggs are set and thoroughly cooked.
3. Cook on low for 5-7 hours depending on your cooker. Some take longer and some are faster. We
recommend trying a test run during the day to see how long yours takes before trying overnight.
Notes
Serves 6-8.
Be sure to use STEEL CUT OATS. These are heartier and take longer to cook so they are better for
slow cooking.
Experiment with different flavors and fruits.
Caramel Rolls
Any type of refrigerator biscuits 6-8 count
1/2 cup brown sugar
4 TBSP butter
{if you like nuts, sprinkle some on top of brown sugar mixture before cooking for added enjoyment}
Directions:
crock-pot:
Spray crock pot with non stick cooking spray. Lay biscuits flat on the bottom of the pot. In a
saucepan, melt butter with brown sugar. Cook until melted. Pour over biscuits. Cover and cook
on high for 1 hour to 1 hour and a half or until brown.
for oven:
Preheat oven to 350 degrees. Spray 8 in baking dish with non stick cooking spray. Place biscuits in
dish. Melt butter with brown sugar in a saucepan. Pour over biscuits. Cook 15-20 minutes or until
brown.
Double batch of cinnamon sugar Combine 1/2 cup of sugar with 1 heaping tablespoon of cinnamon. Place int
Make a double or triple batch of cinnamon sugar. Slice French bread into thick slices, about 1 to 1-1/2 inch thi
Add the remaining French bread slices in another layer, and press them down into the dish with
the palm of your hand. Drizzle the remaining egg mixture on top and around the slices. Sprinkle the
top very generously with more cinnamon sugar. Scatter about 1/2 cup of chopped pecans all over
the top and cover tightly with foil. Refrigerate overnight.
The next morning, bring the baking dish to room temperature while preheating the oven to 350
degrees F. Bake, covered, for about 35 minutes; uncover and bake another 10 minutes or until
firmed up and slightly crispy on top. If you prefer it with a lot more crunch, bake it uncovered the
entire 45 minutes. Let rest for just a minute or so, then sift the top with powdered sugar. Cut into
squares and drizzle top with warmed, pure cane syrup, maple syrup, or a fruit syrup over the top of
individual squares if desired. Serve hot.
Cook's Notes: I used the long 10 ounce loaf of Reising's New Orleans Po'boy bread, which is an
extra long, thinner loaf than most typical deli style French breads. If you have other leftover
sandwich bread, Texas toast, homemade yeast bread, brioche, or challah, certainly make
substitutions with those.
Crockpot French Toast Casserole: One of our Facebook readers, Janine stuck this in her crockpot Christmas Ev
1. Line your slow cooker with a foil collar (see instructions below). Then spray inside of slow
cooker with nonstick cooking spray.
2 Place toasted bread cubes in the slow cooker.
3. In a large bowl, whisk together the flour, milk, vanilla, eggs and strawberry jam. Pour over the
top of the bread. Press down bread to submerge in the liquid.
4. Cover and cook on LOW for 3 hours.
5. Sprinkle with cinnamon and sugar and serve.
Review:
I thought that this was really yummy. However, not one other member of my family ate it. They
thought it was weird. I guess I'll probably just stick with normal French toast from now on. 3 stars.
DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Squeeze any excess moisture from the potatoes and combine them with the melted butter or
margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie
pan.
Bake at 425 degrees F (220 degrees C) for 25 minutes.
Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate
small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard
has completely set.
Banana Muffins
3 large ripe bananas, mashed
3⁄4 cup sugar
1egg, slightly beaten
1⁄3cup melted butter
1teaspoon baking powder
1teaspoon baking soda
1⁄2teaspoon salt
1 1⁄2cups flour
DIRECTIONS
Mash bananas.
Add sugar and slightly beaten egg.
Add melted butter.
Add the dry ingredients and bake at 375 degrees for 20 minutes.
Banana-Cinnamon Muffins
2/3 cup sugar
1/2 cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 teaspoon vanilla
1 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
Directions
1 Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray,
or line with paper baking cups.
2 In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla.
Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
3 Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove
from pan to cooling rack.
4 In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter,
then into cinnamon-sugar. Serve warm.
DIRECTIONS
Preheat oven to 350°F.
Line the cups of a muffin tin with 12 paper liners. Set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Stir well; set aside.
Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth.
Add eggs and process 15 seconds.
Scrape down side of container with a spatula.
With processor running, pour melted butter through food chute.
Process another 10 seconds.
Add milk and process 5 seconds.
Add dry ingredients to container and mix with 4 to 6 half-second pulses.
With a spoon, fold in blueberries.
Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.
Bake 30 minutes in the middle of the oven.
Cool on rack 15 minutes.
The original recipe specifies huckleberries or blueberries, but the authors say they rely on what's in
season to guide them in the day's flavors. Peach is a favorite here, and blackberries are in season
right now for me so that's what I use.
Also, the recipe instructs you to form the scones by packing the dough into a round cookie cutter,
then lifting the cutter away. This creates very large scones — small cakes, practically — and I prefer
smaller scones that I create by pressing a handful of dough into a thick puck. With this approach, I
get over 2 dozen scones from this recipe, although the original yield is 1 dozen.
Add the frozen fruit and gently mix them in, trying not to crush them.
To shape the scones, scoop a small handful into your palm and press it into a tall, fat puck and put
it on the prepared baking sheet. Repeat, leaving enough room for the scones to double in size.
Sprinkle the tops of the scones with the turbinado sugar. Bake for 15 minutes or until they are
golden brown around the sides but still tender in the middle.
Carefully transfer the scones to a cooling rack and let them cool for at least 10 minutes before
serving. Cool completely before storing in a loosely covered container. Store for up to three days.
Omelet Muffins
8 eggs
8 ounces cooked ham, crumbled
1 cup diced red bell pepper
1 cup diced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons water
1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water
into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.
Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs,
milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a
bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until
needed.
Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks
with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to
a small bowl, and set aside. Lower the heat to medium, and add the remaining 1 tablespoon
melted butter to the skillet. Once the butter is bubbling, add the mushrooms, parsley, shallots and
some salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and
softened, about 5 minutes. Stir in the sausage. Put the skillet in the oven to heat the mushroom-
sausage mixture through, 2 minutes. Sprinkle the Gruyere evenly over the mixture, and carefully
pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the
bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately with
salad.
Hash Brown, Tomato and Mozzarella Quiche
2 teaspoons plus 2 tablespoons extra-virgin olive oil
One 16-ounce package frozen shredded hash browns, thawed, excess water squeezed out
Kosher salt and freshly ground black pepper
Cooking spray
6 large eggs, lightly beaten
3/4 cup half-and-half
1 1/2 cups red and yellow cherry tomatoes, halved
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh chives, finely chopped
4 ounces part-skim mozzarella, shredded
Special equipment: a 9 1/2-inch deep-dish glass pie dish
Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of
the oil.
Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in
a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a
crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes.
Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set
aside until cool to the touch. Lower the oven temperature to 350 degrees F.
Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place
the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the
mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool
for 20 minutes, then slice and serve.
Directions
For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.
Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on
medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the
mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if
there are some lumps).
Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split
at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20
minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent
the bread with foil if it begins to brown too quickly.)
For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners'
sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after
each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over
the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before
slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust
Filled Pie.
2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and
onion in crust-lined plate. Pour egg mixture over top.
3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut
into wedges.
3. Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs
begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking
until eggs are slightly thickened but still moist. (Do NOT stir constantly).
6. Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border
around the edges.
Serve Warm.
To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
Omelet Muffins
8 Eggs
– 1/2 Cup of Milk
– 1 teaspoon of Baking Powder
– 1 teaspoon of Oil
– Salt & Pepper
– Grated Cheese (Your choice, I used Cheddar)
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)
I put them in a large plastic ziplock bag, store them in the fridge, and enjoy throughout the week.
These taste just as delicious the next day. I like them both cold or heated up in the microwave. To
make them last even longer, you could also store them in the freezer and reheat them in the
microwave for a minute or 2 when you want to enjoy them.
In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring
frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and
cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant
tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1
tablespoon baking mixture onto sausage mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins
are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan
and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
2. To skillet add frozen tater tots, cooked bacon, cheddar, garlic, and chives and toss until
combined.
3. In a large bowl, whisk together eggs and milk and pour over skillet. Season generously with salt
and pepper.
4. Bake until eggs are set and tater tots golden, 45 minutes.
5. Let sit 10 minutes, then slice and serve.
EGGS IN CLOUDS
4 eggs
1/4 cup parmesan cheese, grated ( Pecorino-Romano will work)
1/4 cup chives, chopped
1/4 cup bacon, cooked and crumbled
pepper
DIRECTIONS
1. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
2. Whip whites until stiff peaks form.
3. Fold in cheese, chives and bacon.
4. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
5. Bake at 450 degrees for 3 minutes.
6. Then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.
9. In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste
with salt and pepper.
10. Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I
like butter-flavored).
11. Place half the cheese on top of the potatoes in the ramekin.
12. Cover this cheese with the sauteed peppers and onion.
13. Pour egg mixture over that.
14. Top with remaining cheese.
15. Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set,
puffy, and golden.
4 ounces turkey sausage (or turkey bacon or regular bacon, even veggie bacon or veggie sausage)
or 4 ounces sausage, cooked and chopped in small pieces ( or turkey bacon or regular bacon, even
veggie bacon or veggie sausage)
3. Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done.
Add spinach and cooked meat and stir together until well-mixed, then remove from burner.
4. Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a
cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago
cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like
an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.
5. Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the
other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow
a minute to cool and then ENJOY!
Bacon, Ranch and Cheddar Grits Casserole
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups milk
1 1/2 cups quick-cooking grits
2 cups shredded sharp Cheddar cheese (8 oz)
3 tablespoons butter
1 package (1 oz) ranch salad dressing & seasoning mix
3 eggs, beaten
6 strips bacon, crisply cooked, crumbled
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, heat broth and milk to boiling. Slowly stir in grits. Reduce heat; cover and
cook 6 to 8 minutes, stirring occasionally, until thickened. Remove from heat. Stir in 1 1/2 cups of
the cheese, the butter and seasoning mix until cheese and butter are melted. Stir in eggs.
Bake 30 to 35 minutes or until center is set. Top with remaining 1/2 cup cheese. Let stand 3 to 5
minutes or until cheese is melted.
Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets onto a baking sheet.
Bake in the preheated oven until nuggets are half-cooked, 10 to 12 minutes. Allow to cool until
easily handled. Cut each nugget in half.
Reduce oven temperature to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking
spray.
Heat a large skillet over medium heat; cook and stir mushrooms, onion, red bell pepper, spinach,
green onions, and sun-dried tomatoes for 5 minutes. Drain excess liquid and stir in chopped bacon.
Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a large bowl.
Spoon bacon mixture into the prepared muffin cups and top each with Monterey Jack cheese. Pour
egg mixture over cheese layer until each cup is nearly full. Place 4 potato nugget halves into each.
Bake in the preheated oven until set in the middle, 20 to 25 minutes.
Homemade Granola
2 cups of shredded coconut
1 cup of slivered almonds
1 cup of sunflower seeds
1/2 cup of walnuts
1/2 cup pumpkin seed
1/3 coconut oil
10 drops of liquid stevia
1 teas of cinnamon
1/2 teas nutmeg
Mix all so everything is coated. Bake at 250 for1 hours turning every half hour. Cool and put in
tuberware and refrigerater. It will keep for 1 month.
Combine the butter, brown sugar and cinnamon in a small bowl. Mix together with your hands or a
rubber spatula until completely combined.
Spread the filling on one of the dough rectangles, leaving a 1-inch border. Pick up the other dough
rectangle, keeping it on the parchment (it will stick to the parchment, making it easier to transfer).
Arrange it parchment-side up on top of the other dough piece to sandwich them together, lining
them up as evenly as possible. Peel away the top piece of parchment. Brush the dough with the
beaten egg and use a fork to crimp the edges.
Bake until golden brown and crispy, 15 to 20 minutes. Let cool for 5 minutes before icing.
Put the confectioners' sugar in a bowl. Stir the milk and vanilla together in a separate bowl, then
slowly whisk the milk mixture into the sugar until thick but pourable.
Drizzle the icing over the top of the pastry in a zigzag pattern. Cut into squares and serve warm.
Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs
are set. Serve immediately.
Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes.
Remove bags from the water with tongs and drain them on a paper towel lined plate.
Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.
In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash
browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and
refrigerate at least 8 hours but no longer than 12 hours.
Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup
cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.
Rhubarb Bread
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups diced rhubarb
Topping:
1/2 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact
order and stirring after each addition, together in a bowl until batter is just combined; pour into
the prepared pan.
Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto
batter.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean,
about 1 hour.
Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool
for 15 minutes.
While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice,
and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time,
until mixture is easily drizzled.
Since scones taste best the day they are baked, I like to store them raw in the freezer and bake off a
few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic
bags and seal well. You may need to add a few minutes to the baking time.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the
cranberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick
spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35
minutes, then check for doneness by touching the top gently or by inserting a toothpick. If
necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45
minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you
made the batter in advance.) Let cool at least 15 minutes before serving.
Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking
dish. In large bowl, stir Bisquick mix, milk, sauce mix (from potato boxes), pepper and eggs until
blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 8
hours, but no longer than 24 hours.
Heat oven to 375ºF. Bake 40 to 45 minutes or until brown on top and knife inserted in center
comes out clean. Let stand 10 minutes.
Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent
condensation from dripping onto hash browns during cooking.)
Cook on High heat setting 3 to 4 hours, rotating insert after 1 1/2 hours. Cook until mixture is
heated through in center and golden brown around edges. Garnish with chopped chives.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for
another 30 minutes until eggs have set.
Pimiento-Cheese Breakfast Casserole
1 block (8 oz) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 jars (4 oz each) diced pimiento peppers, well drained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup thinly sliced green onions
2 tablespoons finely chopped jarred pickled jalapeño chiles
2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne), if desired
10 eggs
1 package (20 oz) refrigerated shredded hash brown potatoes
2 cups chopped cooked ham
Chopped Italian (flat-leaf) parsley, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, beat cheese, mayonnaise, pimiento peppers, green chiles, green onions, jalapeño
chiles, Worcestershire sauce and ground red pepper with electric mixer on medium speed 1 to 2
minutes or until creamy.
In another large bowl, beat eggs with whisk; stir in cheese mixture. Add potatoes and ham to bowl;
stir until well mixed. Transfer mixture to baking dish.
Bake 43 to 48 minutes or until edges are golden brown and center is set. Let stand 15 minutes; top
with parsley before serving.
Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean.
Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.
Expert Tips
If using frozen rhubarb, measure the rhubarb while it's still frozen; then partially thaw and chop.
Thaw it completely in a colander and drain but do not press out the liquid.
Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared
baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate,
8 hours to overnight.
Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30
minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue
baking until cheese is melted and casserole is set, about 5 minutes more.
Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-
inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking
dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes
longer or just until yolks are set. Cool 5 minutes.
Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of
casserole. Top with tomato. Serve with remaining sauce.
Unroll dough; separate into 8 triangles. Cut each slice of bacon in half crosswise. Place 2 pieces
bacon on shortest side of each triangle; top with about 2 tablespoons scrambled egg mixture. Roll
up at shortest side of triangle, rolling to opposite point. Place crescents, point side down, on cookie
sheet.
Bake 15 minutes; sprinkle crescents with remaining 1/4 cup cheese. Bake 2 to 3 minutes longer or
until crescents are golden brown and cheese is melted. Sprinkle crescents with remaining 1
tablespoon green onions.
Drizzle half of the frosting over biscuit mixture in slow cooker. (Cover remaining frosting, and set
aside until ready to serve.) Cover slow cooker; cook on LOW until center of casserole is set and
biscuit bottoms are browned, 3 1/2 to 4 hours. Drizzle casserole with remaining frosting; serve
warm.
Breakfast Crisp
1 ½ cups quick cooking oats
½ cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup brown sugar
¼ cup margarine, softened
1 egg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.
In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl,
cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended.
Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out
clean.
Delish! I added 1/4 teaspoon of vanilla 1/2 cup of milk and one apple. Was very very good! I only
cooked it for 25 minutes and it came out perfect!
Spiced-Sugar Doughnuts
2cups vegetable oil
1can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/2cup sugar
3/4teaspoon ground allspice
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into
8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit.
Meanwhile, in small bowl, mix sugar and allspice; place on plate. While doughnuts are still warm,
add to spiced sugar; turn to coat.
Bear Claws
5tablespoons powdered sugar
1large orange (1 tablespoon grated peel and 1 tablespoon plus 1 1/2 teaspoons juice)
1/3cup coconut
1/4cup sliced almonds, coarsely chopped
2/3cup finely chopped pitted dates
1/4cup Creamy Almond Butter
1can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
Heat oven to 375°F. Line large cookie sheet with Parchment Paper. In small bowl, mix 2
tablespoons of the powdered sugar and 1 1/2 teaspoons of the orange juice with whisk until
smooth; set aside. In another small bowl, mix coconut and almonds; set aside.
In medium bowl, mix dates and 1 tablespoon of the orange juice. Stir in almond butter, orange peel
and remaining 3 tablespoons powdered sugar. Set aside.
Separate dough into 5 biscuits; press each biscuit to form 7x3 1/2-inch oval. Spoon about 2
tablespoons date filling on one half of each biscuit oval. Spread filling to center, 1 inch from short
end and 1/4 inch from sides. Fold dough in half over filling; bringing top edge of dough even with
bottom edge. Press edges firmly to seal.
Place biscuits 2 inches apart on cookie sheet. Using sharp knife or kitchen scissors, make four 1-
inch cuts, 1 inch apart on sealed end of biscuit. Gently stretch each section between cuts to form
claw shape. Brush tops of biscuits with reserved orange glaze; sprinkle evenly with reserved
coconut mixture.
Bake 10 to 20 minutes or until golden brown and coconut is toasted. Cool 2 minutes; remove from
pan to cooling rack. Cool completely, about 15 minutes.
Three-Cheese Quiche
1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2cups half-and-half
4eggs, slightly beaten
1/3cup chopped green onions
1/4teaspoon salt
1/8teaspoon pepper
1/2cup crumbled goat cheese (2 oz)
1/2cup shredded Cheddar cheese (2 oz)
1/2cup shredded mozzarella cheese (2 oz)
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled
Pie.
In medium bowl, mix half-and-half, eggs, green onions, salt and pepper; stir in cheeses. Pour into
crust.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before
cutting.
Spinach-Artichoke Quiche
1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2tablespoons butter
1teaspoon finely chopped garlic
2cups packed baby spinach, coarsely chopped
1cup shredded Parmesan cheese
1jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped, patted dry with paper towels
4eggs
1cup heavy whipping cream
1/4teaspoon salt
1/4teaspoon pepper
Heat oven to 375°F. Unroll crust in ungreased 9-inch glass pie plate. Press crust firmly against side
and bottom. Fold excess crust under, and press together to form thick crust edge; flute. Prick
bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned; cool 5 minutes.
Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat; add garlic, and cook 1 to 2
minutes, stirring frequently, until fragrant. Gradually add spinach, and cook until just wilted;
remove from heat.
Layer cheese, artichokes and spinach mixture in crust. In medium bowl, beat eggs, whipping cream,
salt and pepper with whisk until well blended. Pour into pie crust, carefully stirring to evenly
distribute spinach.
Bake 30 to 35 minutes or until knife inserted in center comes out clean; if needed, cover edge of
crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes
before serving. Cut into wedges.
Tomato-Bacon Quiche
1crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
6slices bacon, cooked, crumbled
4medium green onions, sliced (1/4 cup)
3medium plum (Roma) tomatoes, seeded, chopped
1/4teaspoon salt
1/4teaspoon pepper
1cup half-and-half
2tablespoons all-purpose flour
2eggs
1/2cup shredded Swiss cheese (2 oz)
1/2cup shredded Cheddar cheese (2 oz)
Place cookie sheet on oven rack. Heat oven to 375°F. Remove crust from freezer; let stand 1
minute. Prick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden
brown.
Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together
half-and-half, flour and eggs. Stir in cheeses. Pour over tomato mixture.
Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let
stand 10 minutes before serving.
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Unroll dough in baking dish; press in bottom and 1/2 inch up sides of dish.
Sprinkle ham and asparagus evenly over dough. In medium bowl, beat eggs, milk and mustard with
whisk until well combined. Pour mixture over ham and asparagus. Sprinkle cheese evenly over top.
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before
serving.
Tip 1
You can substitute Cheddar cheese for the Colby-Monterey Jack.
Tip 2
Not a fan of asparagus? Use chopped cooked broccoli instead.
Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from
the oven and serve.
Cinnamon Oat Nut Topping:
Combine 1/4 cup brown sugar, 1 tablespoon cinnamon, 3 tablespoons oats and 2 tablespoons
chopped pecans in a small bowl until well combined.
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square
pan with baking spray with flour.
In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30
seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place
raspberries on top of batter.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and
raspberries.
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center
comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint
leaves.
Tips from the Betty Crocker Kitchens
Tip 1 Frozen berries (not packed in any syrup), thawed and drained, can be used in place of the
fresh raspberries.
Tip 2 This is a great cake to bring to a friend’s house, along with coffee or latte, in the morning or
afternoon.
Tip 3 You can use the remaining cake mix (about 1 2/3 cups) to make about 12 cupcakes. Add 2
eggs, 1/2 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on
box.
Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. If
it gives you a tough time/doesn't want to spread, just try your best but don't stress! If it's easier,
just swirl the cinnamon/sugar in with a knife. Set aside and prepare your streusel topping.
Streusel
Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted
(you don’t want it to be too hot, if it does get too hot allow to cool.
Use a fork to stir together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture
and use a fork to toss/claw together the ingredients until combined (mixture should be crumbly).
1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour
cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed
mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish.
2. In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with
remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in
the center comes out clean. Cool on a wire rack.
ADVANCE PREPARATION: Combine one 10 1/2 can condensed cream of mushroom soup
and 2 beaten eggs: stir in 1 1/2 cups milk. Cut 4 slices bread into 1 inch cubes.
Put half of the cubes in 9x9x2 inch baking dish. Top with 1 1/2 cups finely diced
fully cooked ham and 1 cup cooked peas. Sprinkle with remaining bread cubes.
Pour soup mixture over. Cover, chill 6 to 24 hours. Spread 2 slices bread with 1 tablespoon
butter, cut in 1/2 inch cubes. Wrap and chill.
BEFORE SERVING: Sprinkle buttered bread cubes on casserole. Bake 325 till set, 50 to 60
minutes, during the last few minutes top with 2 oz sharp, shredded cheese. Let stand
10 minutes before serving. Makes 6 servings.
In skillet melt butter - add flour and cook for 1 min. Add milk and broth, cook and stir until
thicken. Add chicken, salt, pepper, thyme and paprika, cook and stir for 1 minute. Cool.
Pre heat oven 425
Cook celery, carrot, onions & frozen vegetables for 7 minutes, drain. Add vegetable and lemon
juice to chicken mixture and mix. Pour into pastry, add top crust. Bake 30 minutes or freeze
before baking, for up to 30 days, and then bake for 50 to 60 minutes.
Turkey day!
Take 1 stock of celery, 2 tablespoon parsley, one finely chopped onion, 3 bags of pepperidge
farm (slightly
seasoned). Heat broth. Melt one stick of butter in skillet, add celery, parsley and onion. Stir
over med. heat and cover. Put bread in large bowl, add the celery mix and pour in 2 cups of
the heated broth. Add salt and pepper. Add another stick of melted butter and a large glass
of water. Use your hands to mix. Don't let the stuffing get too soft. Throw neck out, chop
liver and giblets for gravy or stuffing. Rinse turkey with cold water, then stuff. Break the neck
membrane for stuffing. Bring neck skin and twist wings over skin. Use tooth picks, pull skin
over opening and pin with the tooth picks. Pour melted butter over turkey and bake. Baste
with
After 30 minutes, remove the chick/turkey from refrigerator. Wipe any marinade from the skin
with a paper towel.
Place the chick/turkey breastside up in the pan on the rack or on a vertical rack with an infuser
and water to add steam to the meat.
Turkey Gravy
1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold Medal™ all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
Browning sauce, if desired
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup
drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir
in flour. (Measure accurately so gravy is not greasy.)
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning
sauce. Stir in salt and pepper.
ZUCCHINI MANWHICH
2 1/2 LB ZUCCINI 1/4" sliced
1/3 cup flour
1 teas salt
1/2 teas basil
Put in bag and coat zuckes.
1 large onion sliced thin
1 cup celery " "
1 tab lemon juice
2 cup cheddar or mozzarella cheese
large can manwhich
Arrange in layer - zukes, onion, celery, sprinkle lemon juice, then add 1/2 cheese. End with sauce.
Bake 375 for 45 min in 9x13 pan cover tightly. Add rest of cheese and bake 10 more min.
the onion and 2 cloves of garlic until softened. Drain fat from sausage, add the bell pepper and
cook 2 minutes longer. Add onion mixture, tomato sauce, wine and remaining garlic. Simmer
10 min.
sauce into baking dish, 13 x 9" pan. Cover with 3 pasta sheets, making sure they do not touch
one another. Spread about 2 cups of sauce over pasta. Drop 1/3 of ricotta mixture by
spoonfuls onto sauce and
gently spread with back of spoon. Sprinkle 1/4 of mozzarella over ricotta mixture and make 2
more
layers in the same manner, beginning and ending with pasta. Spread remaining sauce evenly
over
top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining
mozzarella.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in
middle of oven
20 minutes. Remove foil and bake 10 min longer, or until top is bubbling and golden. Let stand
5 min
before serving.
Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed.
Spray a 9 inch pie plate
with cooking spray and fill with the spinach mixture. Bake for 30 min or until browned and set.
Let cool for 20 min.
Cut into wedges and serve.
6g carborhydrates
Trim excess fat from beef chuck. Combine 2 tablespoons flour, salt and
pepper; dredge beef. Place beef and oil in 11 3/4 x 7 1/2-inch microwave-
safe baking dish. Cover and microwave at MEDIUM-LOW or 30 percent
power 20 minutes, stirring after 10 minutes. Add carrots and onions.
Combine wine, catsup, garlic, marjoram and thyme; pour over beef and
vegetables, stirring to combine. Cover and continue to microwave at
MEDIUM-LOW 45 minutes, stirring every 15 minutes. Add mushrooms
and continue to microwave at MEDIUM-LOW 15 to 25 minutes or until
beef and vegetables are tender. Combine remaining 1 tablespoon flour
and water; stir into beef and vegetables. Sprinkle with parsley. Cover and
microwave at MEDIUM-LOW 3 minutes, stirring after 1 1/2 minutes.
Stir cooked pasta into meat sauce, spread half of mixture evenly in dish. Top
with half mozzarella cheese. Combine cottage cheese, egg whites, 2 tab of
Parmesan cheese and remaining Italian seasoning; spread over mozzarella in pan
Spread remaining pasta mixture over cottage cheese mixture. Sprinkle with
remaining mozzarella and the Parmesan. Bake 35 to 40 minutes or until hot
and cheese is golden. Let stand 10 min before serving. Makes 6 servings.
Barbecued beef
3 lbs boneless chuck roast
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tab Djon mustard
2 tab Worcestershire sauce
1 teas liquid smoke flavoring
1/2 teas salt
1/4 teas black pepper
1/4 teas garlic powder
Place chuck roast in Slow cooker. Combine remaining
ingredients in mixing bowl. Pour barbecue sauce
mixture over chuck roast. Cover and cook on low for 8
to 10 hours or on high 4 to 5 hours. Remove chuck
roast from slow cooker; shred meat with fork. Place
shredded meat back in slow cooker. Stir meat to
evenly coat with sauce. Spoon meat on buns.
CHICKEN TETRAZZINI
1/2 cup butter or margarine
1/2 med size sweet onion diced
1/2 cup flour
4 cup milk
1/2 cup dry white wine
1 tab chicken bouillon granules
1 teas seasoned pepper
1 1/2 cup freshly grated parmesan cheese (divided)
4 cup cooked chicken
12 oz vermicelli - cooked
1 60z jar sliced mushrooms drained
Whisk in flour and butter until smooth and cook whiskin constantly 1 min. Gradually add milk
and wine. Cook, whisking constantly, 5-6 min or until thickened.
Add bouillon granules, pepper, onion and 1 cup of cheese. Whisk until granules dissolve and
cheese melts. Remove from heat and stir in pasta, chicken and mushrooms. Spoon into lightly
greased 13x9 baking dish. Bake chick mix, covered at 350 for 20 min.
Stir together remaining 1/2 cup cheese, bread crumbs and 1 tab of melted butter and sprinkle
over casserole.
Bake 10-15 minutes more
1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a
large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly.
Brown remaining meat in remaining oil. Drain off fat.
2. In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion.
Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay
leaf. Pour vegetable juice over all.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6
hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6
servings.
*Note: If you like, substitute 2 cups frozen mixed vegetables for the beans and corn.
For a 6-quart cooker: Recipe may be doubled.
Heat olive oil and butter or margarine in large saucepan. Saute onion until transparent. Add bell
pepper and mushrooms; cook for 2 minutes. Add the rice and stir for 1-2 minutes. Add 1 1/2
cups broth and bring to a boil. Reduce heat to medium, stirring occasionally until liquid is
absorbed. Add remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed
each time. Remove from heat and stir in parsley.
Risotto
2 teaspoons virgin olive oil
1 small onion -- chopped
1 cup Italian arborio rice
2 cups vegetables stock
1/4 teaspoon salt
pepper to taste
2 tablespoons parmesan or
2 tablespoons Romano cheese
Preparation:
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook,
until, stirring, 2 or 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes.
Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
NOTE: This is a basic risotto rice . Many ingredients may be added, such as green onion, peas,
sliced mushrooms, clams, shrimp, lean hamburger or chicken.
Risotto
3 cups corn
3/4 stick butter -- unsalted
5 tablespoons green onions -- chopped
3/4 cup rice -- uncooked
1/3 cup white wine
3 cups chicken stock
3/4 cup parmesan cheese -- grated
In a Dutch oven or stock pot, heat oil over medium heat until hot; add half of beef and garlic
and brown evenly, stirring occasionally; repeat with remaining beef and garlic. Pour off excess
fat; season beef with thyme, salt and pepper. Add beef broth and wine; bring to a boil,
reduce heat to low, cover tightly, and simmer 1 1/2 hours, or until beef is tender. Add carrots
and onions; cover and cook 25 minutes. Stir in cornstarch mixture, along with peas; bring to a
boil. Cook, stirring, for 3 minutes or until thickened.
BEEF STEW
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
BEEF STEW
3 pounds beef stew meat, cut into 1 inch cubes
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon vegetable oil
1 onion, chopped
1 (8 ounce) can whole peeled tomatoes
3 cups water
2 cubes beef bouillon
2 cloves garlic, minced
2 tablespoons chopped parsley
1/8 teaspoon dried thyme
1 cup red wine
6 carrots, chopped
6 stalks celery, chopped
6 potatoes, cubed
2 cups pearl onions
DIRECTIONS:
1. Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet
over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the
outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and
bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red
wine.
2. Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl
onions.
FRITTATA
Makes 8 servings
2 beefsteak tomatoes
3 russet or red new potatoes
1 medium yellow onion
2 carrots
8 - 10 button mushrooms
1 red pepper (optional)
6 - 8 slices applewood smoked bacon
1/2 lb. smoked Gouda cheese
12 eggs
spices:
salt and pepper, fresh thyme, paprika (to taste)
equipment:
deep roasting pan, mixing bowls, cookie sheet with lip, parchment paper.
Peel and cut vegetables and toss with salt, pepper and olive oil (or canola) and a touch of
balsamic.
Roast in lightly oiled pan for about 25 minutes or until just limp.
Microwave bacon to cook, about a minute-and-a-half. Use plenty of paper towels! Crumble
bacon.
Grate Gouda on box grater.
Crack eggs and whisk with about 1/4 cup water.
Add everything to the bowl with eggs, stir lightly and then pour into a greased (with butter)
baking pan. Top with salt, pepper, paprika and fresh thyme. Bake on 400°F or 375°F for about
20 minutes.
Layer bottom of dish with six tortillas. Place half of the seasoned ground beef on top of
tortillas, then add a layer of beans and cheese. Repeat this step. In a blender, mix the can of
tomatoes and chicken soup. Pour mixture over casserole and bake for 30 minutes or until top
is slightly browned.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain.
Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium
heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently.
Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup
mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Make Ahead
The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking
time to 30 to 35 min. or until heated through.
Muffuletta Braid
1/2 cup chopped green olives
1/4 cup chopped ripe olives
1/4 cup drained roasted red bell peppers (from 7-oz jar), diced
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In medium
bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.
On large cookie sheet, unroll both dough sheets, placing long sides together to make 15x12-
inch rectangle; press edges to seal. In small bowl, beat egg and water until well blended;
brush thin layer over dough. Reserve remaining egg mixture.
Place ham lengthwise down center of rectangle in 6-inch-wide strip. Layer ham with salami,
cheese, olive mixture and mortadella. Using kitchen scissors or sharp knife, make cuts 1
inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough
diagonally over filling, alternating from side to side and pressing to seal. Brush remaining
egg mixture over dough.
Bake 25 to 35 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Cut
crosswise into slices. Serve warm.
Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange
biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until
biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until
cheese is melted.
Bake 55 to 60 minutes or until pasta is tender. Uncover; sprinkle with cheese. Bake uncovered 8 to
10 minutes or until cheese is melted.
Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings.
Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5
minutes, stirring occasionally, until tender.
In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the
cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.
In 4-cup glass measuring cup, mix broth, milk, mustard, thyme and pepper; set aside. In 4-quart
saucepan, melt remaining 1/3 cup butter over medium heat. With whisk, stir in flour until smooth.
Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly. Gradually stir broth mixture into
saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute;
reduce heat to medium. Stir in cream cheese and Swiss cheese. Cook, beating mixture with whisk,
until cheeses are melted and mixture is smooth. Remove from heat.
Spread 1 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles,
spoon 1 cup of the chicken, 1/3 cup of the ham, 1 cup of the sauce and 1/2 cup of the Monterey Jack
cheese. Repeat two more layers, starting with noodles. Top with remaining noodles, sauce and
cheese. Spray piece of foil with cooking spray; cover sprayed side down. Bake 35 minutes.
Remove from oven; uncover, and top with bread crumb mixture. Bake uncovered 10 to 15 minutes
or until bread crumbs are lightly browned, noodles are tender and edges are bubbly. Let stand 20
minutes before serving. Garnish with additional thyme.
Million-Dollar Spaghetti Casserole
1 lb uncooked spaghetti
4 eggs
1/4 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
1/2 cup butter, cut into chunks
1 container (8 oz) cottage cheese
1 package (8 oz) cream cheese, softened
1 lb ground beef
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/4 cup heavy whipping cream or sour cream
8 oz mozzarella cheese, shredded or sliced
Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.
Cook spaghetti to al dente as directed on package.
Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti,
and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly
toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.
Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until
combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even
layer.
Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the
beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread
mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.
Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and
lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if
desired.
Italian Sausage and Ravioli Casserole
1 lb bulk Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 jar (26 oz) Muir Glen™ organic Italian herb pasta sauce
bag (25 oz) frozen cheese-filled ravioli
2 1/2 cups shredded 5-cheese Italian cheese blend (10 oz)
Heat oven to 350°F. In 10-inch nonstick skillet, cook sausage, onion and garlic over medium-high
heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce.
In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the sausage mixture. Arrange half of
the ravioli on top; sprinkle with 1 cup of the Italian cheese. Top with remaining ravioli, sausage
mixture and remaining 1 1/2 cups cheese.
Cover with foil; bake 45 to 50 minutes or until thoroughly heated. Remove foil; bake 10 minutes
longer or until cheese is melted. Let stand 15 minutes before serving.
To Freeze Baked Casserole: Cover baked casserole with foil, then in double layer of plastic wrap;
label and freeze up to 3 months. To thaw and bake, thaw in refrigerator overnight or until
completely thawed. Remove plastic wrap; leave foil cover on. Bake 50 to 65 minutes at 350°F until
center is hot (165°F).
In a separate bowl, mix Alfredo sauce and red pasta sauce. Spread 1/2 cup sauce into greased 13x9-
inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over
ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup
mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese
and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.
Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20
minutes or until cheeses are melted. Let stand 15 minutes before serving.
Recipe Tip
To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours.
When ready to bake, continue as directed above. Increase first baking time to 1 hour.
In large bowl, mix chicken, cooked rice and sauce mixture; transfer to baking dish. Bake 25 to 30
minutes or until 165°F in center. Meanwhile, in large resealable food-storage plastic bag, mix
crackers and 2 tablespoons melted butter, shaking to combine. Sprinkle on top of casserole during
last 5 minutes of baking.
If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers
of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread rice
mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator.
Spoon rice mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked
casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon
resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-
inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking
dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F.
Uncover; bake 50 minutes. Sprinkle cracker mixture on top of casserole; bake 5 to 10 minutes longer
or until crackers are golden brown and casserole is heated through (165°F in center).
BAKED ZITI
1⁄2lb ziti pasta
16ounces ricotta cheese
3cups mozzarella cheese, grated
3cups spaghetti sauce
1⁄2cup parmesan cheese, grated
Preheat oven to 350.
Boil ziti, following package directions, drain and place in a large bowl.
Mix all the ricotta cheese and half of the mozzarella with the ziti.
Spray a 13x9 pan with Pam.
Cover the bottom half of the pan with about half the sauce.
Put the ziti mixture on top of sauce.
Pour remaining sauce on top of ziti.
Sprinkle with the parmesan cheese.
Top with the remaining mozzarella cheese.
Bake for 20-30 minutes until cheese is melted and it is lightly golden.
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish generously with
cooking spray.
In medium bowl, mix Alfredo sauce and water. Arrange half of the frozen tortellini in single layer in
baking dish; top with 1/4 cup of the bacon, half of the spinach, half of the Alfredo sauce mixture and
1 cup of the mozzarella cheese. Repeat layers. Top with remaining 2 tablespoons bacon.
Spray one side foil with cooking spray and cover baking dish, sprayed side down. Bake 40 minutes.
Remove foil; bake 10 to 15 minutes longer or until bubbly around edges and hot in center.
Cheesy Pasta Bake
4 cups penne pasta, uncooked
1 lb. lean ground beef
2 cups sliced fresh mushrooms
1 onion, chopped
1 jar (24 oz.) spaghetti sauce
3 Tbsp. OSCAR MAYER Real Bacon Bits
1 tsp. Italian seasoning
1 1/3 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
4. Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
5. Pour remaining Old El Paso™ mild enchilada sauce and remaining 1 cup shredded Mexican four-
cheese blend. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking
dish with foil, sprayed side down.
6. Bake 40 to 45 minutes or until hot and bubbly.
7. To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with
sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic
wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from
plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read
thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil
and bake 10 to 15 minutes.
3. Remove from heat; stir in cheese until melted. Spoon into baking dish. In small bowl, mix bread
crumbs and melted butter; sprinkle over macaroni.
4. Bake uncovered 20 minutes or until browned and bubbly.
Makes 6 servings (1 1/2 cups)
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain.
Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5
min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to
pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup
mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Make Ahead
The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to
30 to 35 min. or until heated through.
MEXICAN CASSEROLE
1lb ground beef
1 (8 oz) Velveeta, cut into cubes
1 can (14.5) diced tomatoes with green chilies
1 can cream of chicken soup
1 can (26 oz.) ranch-style beans (do not drain)
12 corn tortillas
1 med onion, chopped
Preheat oven to 350. In a med skillet, cook ground beef and onions. Drain off fat and then season
with salt and pepper. Greasse bottom of 9x13 baking dish.
Layer bottom of dish with six tortillas. Place half of the seasoned ground beef on top of tortillas,
then add a layer of beans and cheese. Repeat this step. In a blender, mix the can of tomatoes and
chicken soup. Pour mixture over casserole and bake for 30 minutes or until top is slightly browned.
PEACH PIE
Refrig pie dough
3/4 to 1 cup sugar
3 tab cornstarch
6 cups sliced, peeled fresh peaches
1 tab butter cut up
milk
sugar
1. In a large bowl, stir together the 3/4 to 1 cup sugar and cornstarch. Add
peaches, and toss to mix.
2. Spoon peach mixture into pastry lined pie plate. Dot with butter.
3. Top with pastry. Fold top pastry under bottom pastry and crimp edge as
you would like.
4. Brush the top of the pie with milk and sprinkle with sugar. Cover the edge of
crust with foil. Place the prepared pie on a baking sheet.
5. Bake the pie in 375 oven for 25 min. Remove the foil. Bake pie for 25 to 30
min till tip is golden and filling is bubbly. Cool pie on wire rack.
Peach Cobbler
1 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peach, drained
2. Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half
lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry
with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
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Yield: 6 servings
ARTICHOKE CHICKEN
1/2 CUP flour
1 teas salt
1/2 teas pepper
4 boneless, skinless chicken breast
1/4 cup olive oil
Juice of one lemon
2 cups chicken broth (or l can)
1 6 oz jar marinated artichoke hearts
Combine flour, salt, pepper in a zip lock bag. Put chicken in bag and shake it to coat
chicken. Heat olive oil in wide skillet over med.-high heat. Add chicken and cook 4 min.
Turn over and cook 4 min more or until brown all over. Remove to plate and place in
250 oven to keep warm.
Add lemon juice and chicken broth to pan and turn heat to high. Boil rapidly to reduce
liquid to 1 cup.
Meanwhile chop artichoke hearts into small pieces. Add to sauce to heat through.
Put chicken on plates and pour sauce over the pieces.
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Chicken Curry
2 to 5 chicken breast skinned, cooked, boned, and cut into pieces
1 cup mayo
1 can cream of mush soup
1 teas lemon juice
1/2 teas curry powder
1 cup grated sharp cheddar cheese
Place cut-up chicken in baking dish. Mix together Mayo, soup, lemon juice
and curry powder and pour over chicken. Sprinkle cheese over top. Cover
and bake at 375 for 30 to 45 minutes, until done
Serve with rice.
Stir in remaining dressing, heat to boiling. Reduce heat to low, cover and simmer 30 minutes or until
chicken is tender. Remove chicken to platter, skim fat from sauce. Spoon sauce over chicken. Makes 4
servings.
Broccoli-Lemon Chicken
1 TSP. vegetable oil
4 chicken breasts
1 can cream of broccoli soup
1/4 cup milk
2 tsp. lemon juice
4 thin lemon slices
In skillet, in hot oil cook chicken 10 minutes or until browned on both sides.
Spoon off fat.
Combine soup and milk in lemon juice and pepper. Pour over chicken, top
each chicken with lemon slice. Reduce heat to low. Cover, simmer 5 min
or until chicken is fork tender,stirring occasionally.
4 servings
FRIED CHICKEN
4 Chicken breast
Seasoned Flour
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teas black pepper
1 1/2 teas paprika
1/4 teas poultry seasoning
Combine all ingredients and set aside
Crispy Batter
2/3 cup flour
1/2 teas salt
1/8 teas pepper
1 beaten egg yolk
3/4 cup flat beer or water
Combine flour and seasonings in medium bow. Combine egg yolk and beer.
Add gradually to dry ingredients. Heat oil to 365 in deep fry pan to a depth
of 2 inches. Moisten chicken. Dip in seasoned flour, then batter, then back
in seasoned flour. Fry in hot oil for 15 to 18 mimutes until well browned.
Drain on paper.
arrange chick in 12x8 micro dish, placing thicker portions toward edges of dish. In medium bowl stir soup,
oregano, mustard pepper and milk until smooth. Spoon 1 cup of soup mixture over chicken. Cover on
high 15 minutes.
ARTICHOKE CHICKEN
1/2 CUP flour
1 teas salt
1/2 teas pepper
4 boneless, skinless chicken breast
1/4 cup olive oil
Juice of one lemon
2 cups chicken broth (or l can)
1 6 oz jar marinated artichoke hearts
Combine flour, salt, pepper in a zip lock bag. Put chicken in bag and shake it to coat
chicken. Heat olive oil in wide skillet over med.-high heat. Add chicken and cook 4 min.
Turn over and cook 4 min more or until brown all over. Remove to plate and place in
250 oven to keep warm.
Add lemon juice and chicken broth to pan and turn heat to high. Boil rapidly to reduce
liquid to 1 cup.
Meanwhile chop artichoke hearts into small pieces. Add to sauce to heat through.
Put chicken on plates and pour sauce over the pieces.
with wooded spoon to deglaze. Serve sauce over chick and sprinkle w/ parsley
If using oil packed tomatoes, drain and finely chop. If using dried tomatoes, cover tomatoes with boiling
water in a bowl. Let stand 5 min. Drain and finely chop. Place 1 tbs chopped tomatoes and half the
lemon zest in a small bowl. Add butter parsley and salt. Mix thoroughly and set aside. Combine
remaining tomatoes and zest in another bowl and mix. Using a sharp knife, cut horizontally through the
center of each chick to form a pocket. Do not cut all the way through. Divide tomatoes and lemon zest
mixture into equal portions and spread in each pocket.
Turn on broiler. Arrange chick on broiler and place 4 inches from heat source. Broil 5 min. Turn and broil
another 4 min. Spread tomato and butter mixture over chick. Broil another 1-2 min, or until chick is
opaque.
Grease 13x9 pan lightly. Place chicken breasts in pan. Place a slice of cheese on each breast. Mix soup
and wine together and spoon over chicken breast. Sprinkle stuffing mix over chicken and soup mixture.
Drizzle melted butter over crumbs. Bake at 350 for 45 to 50 minutes.
Stir 1/2 cup melted butter with onion, celery, green pepper,
mushrooms, garlic, and herbs. Season hens inside and out with
salt and pepper. Stuff bird with equal amounts of the vegetable
mix. Place birds in baking dish, breast side up. Drizzle with
remaining 1/4 cup butter. Cover and bake 1-1/2 hours at 325
degrees. Brown at 500 degrees.
Chicken Lasagna
8oz lasagna noodles
1 10 oz cream mushroom soup
1 10oz cream chicken soup
1 cup grated parmesan cheese
1 cup 8oz sour cream
1 cup finely chopped onion
1/2 teasp garlic salt
3 cup cooked chicken
2 cups american processed chesse
Cook noodles as directed, drain. Mix soups, parmesan cheese, sour cream,
onion, and garlic salt.
Stir in chicken. To assemble: spread a little sauce in bottom of pan,
place four noodles across bottom and them 1/2 of the soup/ chicken
mix, and 1/2 American cheese. Then repeat. Sprinkle a little extra parmesan
over last layer. Bake 40-45 min at 350. You can freeze this. Take out
of freezer 1 hour before cooking then cook a little longer. Allow 10 min
before cutting.
Garlic Chicken
1/3 cup mayo
1/4 cup parmesan cheese
3 to 4 tab savory herb with garlic soup mix
4 bonless skinless chicken breast
2 tab dry bread crumbs
In a bowl, combine mayo, Parmesan cheese and soup mix. Place the chicken
in a greased 11 x 7 baking dish. Spread with mayo mixture. Sprinkle with bread
crumbs. Bake, uncovered, at 400 for 20-25 min or until juices run clear.
Drizzle with 1 tbsp. Lemon juice. Season with salt and pepper. Top with cheese;
Bake 350 for 35 - 40 min or until cooked through. Sprinkle with red pepper
and parsley. Makes 6 servings.
PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel. Sprinkle inside and out with salt and
pepper. Place in a 13x9-inch baking dish.
SQUEEZE the juice from lemon and mix with dressing in a small bowl. Place the squeezed lemon halves
inside the cavity of chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into thickest
part of one of the chicken's thighs.
BAKE 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting
occasionally.
Round Out The Meal
Serve this Greek-style chicken with a mixed green salad and a whole-wheat roll.
Cooking Know-How
To get more juice from citrus fruits, microwave them on HIGH for 30 seconds before squeezing.
Chicken Piccata
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
1/2 cup all-purpose flour
Salt and coarsely ground pepper to taste
2 tablespoons butter
1 tablespoon vegetable oil
1/4 cup lemon juice
1/4 cup white wine
3 tablespoons capers, drained and rinsed
Working with one chicken breast at a time, place each between two pieces of plastic wrap with the
smooth side down (where the skin used to be). Working from the center to the edges, gently pound each
chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the
ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important
to use gentle strokes when pounding—the meat can tear easily.
In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides.
In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to
5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add
capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving
platter.
Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve
immediately.
Makes 4 servings.
Directions
1. For glaze, combine butter, brown sugar, marjoram, and lemon peel in a small mixing bowl.
2. Place turkey, breast side up, on a rack in a shallow roasting pan. Using your fingers, separate turkey skin
from breast meat, being careful not to tear skin or pierce meat. Spread about half of the glaze over the
breast meat under the skin.
3. Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over outside of turkey. Season turkey
with salt and pepper. Pull neck skin to back and fasten with a short skewer. Tuck drumsticks under the
band of skin that crosses the tail. If there isn't a band, tie drumsticks to tail. Twist wing tips under back.
4. Insert a meat thermometer in the center of an inside thigh muscle. The thermometer bulb should not
touch bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 3-3/4 to 4-1/4 hours or until
thermometer registers 180 degrees F. After 3 hours, cut the skin or string between drumsticks. Remove
foil the last 30 minutes of roasting to let bird brown. Turkey is done when drumsticks move very easily in
their sockets and their thickest parts feel soft when pressed. Remove turkey from oven and cover loosely
with foil. Let stand 15 to 20 minutes before carving. If desired, garnish platter with fresh herbs and
kumquats. Makes 12 to 15 servings.
Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high
heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms, herbs and garlic; continue cooking
until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
In a separate bowl, mix Alfredo sauce and red pasta sauce. Spread 1/2 cup sauce into greased 13x9-inch
baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli.
Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella
cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan
cheese. Cover tightly with aluminum foil. Bake for 45 minutes.
Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20
minutes or until cheeses are melted. Let stand 15 minutes before serving.
Recipe Tip
To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When
ready to bake, continue as directed above. Increase first baking time to 1 hour.
1. Preheat oven to 400. In large bowl, combine chicken, onion, parsley, garlic and rosemary: mix well.
2. Unroll both pkg of dough side by side onto large round stone. Shapping into a circle. Spread chicken
mixture
3. Bake over
18-22dough to within
minutes or until1/2 of edge:
crust sprinkle
is golden with
brown, cheese.
remove from oven. Let stand 10 minutes; cut into
wedges and serve immediately.
Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking
spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken.
Sprinkle salt and pepper on top.
Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle
the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven
for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
1. Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread
the mixture out on a plate. Press the chicken breasts into the mixture to coat on both
sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium
heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely
browned and chicken meat is cooked through, about 10 minutes per side.
2. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy
sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low
heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one
piece at a time. Do not return to the heat.
3. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken,
and sprinkle with green onion.
2. Meanwhile, heat a large skillet over medium heat. Add chopped bacon; cook, stirring
occasionally, until rendered and crispy, about 8 minutes. Using a slotted spoon, transfer
bacon to a paper towel-lined plate to drain, reserving about 3 tablespoons drippings in
skillet.
3. While bacon cooks, sprinkle chicken evenly with pepper and 1/4 teaspoon of the salt.
Add chicken to skillet with drippings; cook over medium-high, until chicken is browned
and cooked through (a thermometer inserted into thickest portion of chicken registers
165 degrees F (73 degrees C)), 5 to 6 minutes per side, reducing heat if bottom of pan
gets too dark. Transfer chicken to a plate; set aside until cool enough to handle, about
10 minutes. Chop chicken into bite-size pieces.
4. Reduce heat to medium, and add sundried tomatoes and shallot. Cook, stirring often,
until softened, about 2 minutes. Add garlic, Italian seasoning, crushed red pepper, and
remaining 1 teaspoon salt. Cook, stirring constantly, until fragrant, about 30 seconds.
Add tomato paste; cook, stirring constantly, until deepened in color, about 1 minute.
5. Pour in chicken broth; cook, stirring and scraping constantly to deglaze the skillet,
about 1 minute. Stir in cream and bring to a simmer over medium. Simmer, stirring
occasionally, until slightly thickened, 3 to 5 minutes.
6. Add tortellini to boiling water, and boil until tortellini are tender and float to the
surface, 3 to 5 minutes. Reserve 1 cup cooking water. Drain.
7. Stir Parmesan cheese, reserved cooked bacon, reserved chopped chicken, and
tortellini into skillet with cream mixture. Cook, stirring and tossing constantly, until
evenly coated in sauce. Add reserved cooking water, 1/4 cup at a time, if necessary to
maintain a creamy consistency. Divide mixture among 6 bowls; garnish with additional
Parmesan cheese and a generous scattering of fresh basil.
3. Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and
mushrooms. Spread cheese mixture over artichoke-mushroom layer.
4. Bake in the preheated oven until chicken is no longer pink in the center and the juices
run clear, about 30 minutes. An instant-read thermometer inserted into the center of
chicken should read at least 165 degrees F (74 degrees C).
HEAT oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side
or until browned on both sides. Transfer meat to slow cooker.
MIX cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.
COOK on LOW 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow
cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until
blended; stir into liquid in slow cooker. Cook, covered, on HIGH 10 min. or until
thickened.
SLICE meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.
Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce.
No need to grease the dish.
Cook under broiler (500 degrees) for 30 minutes. Remove from oven.
Transfer the baking dish to the oven and bake for about 1 1/2 to 2 hours.
Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10
minutes before serving.
Tuscan Chicken
1tablespoon butter
1package (20 oz) boneless skinless chicken breasts
1jar (15 oz) Alfredo pasta sauce with roasted garlic
1jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)
1/4cup grated Parmesan cheese
1teaspoon Italian seasoning
1cup chopped fresh spinach
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts;
cook 3 to 5 minutes, turning once, until browned.
In 3 1/2- to 4-quart slow cooker, place chicken breasts.
In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian
seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3
to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5
minutes longer. Serve over linguine, if desired.
In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat.
Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the
chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden
brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes.
Repeat for remaining chicken.
Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup
measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon
lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2
hours or until chicken is tender (at least 165°F).
Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and
cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High
heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in
remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Chicken Delite
8-9 chicken thighs
1/2 stick of butter
1 cup chopped onion
1/2 cup water
1/2 cup brown sugar
1 cup chili sauce
1 can drained mandarin oranges
1 can drained white cherries
Place 8-9 chicken thighs in a shallow pan, skin side up. Salt and pepper to taste.
Melt 1/2 stick butter and pour over chicken. Cook under broiler (500 degrees) for 30
minutes. Remove from oven.
Combine 1 C chopped onion, 1/2 C water, 1/2 C brown sugar and 1 C chili sauce. Pour
over chicken and bake, covered, for 1 1/2 - 2 hours at 350 degrees. Covered
Lastly, uncover, pour 1 can drained mandarin oranges and 1 can drained white cherries
over chicken. Bake uncovered for 15 minutes longer.
1. Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix,
mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and
well combined. Place the chicken breasts into the bottom of a slow cooker, and pour
the sauce mixture over the chicken. Cover and cook on Low setting until chicken is
tender, about 4 hours.
PEACH COBBLER
1 CUP self rising flour
1 cup sugar
1 cup milk
Mix and pour into a greased 9x9 pan
large can peaches
small can peaches
touch of nutmeg
1/2 cup melted butter
pour juice from peaches and place peaches on top of flour mixture. Top with additional sugar.
Bake at 400 for 20 minutes
LEMON SQUARES
2 cup flour
1/2 cup conf sugar
1 cup soft butter
9x13 pan greased. Mix into dough. Spread in bottom and sides of pan. Bake 350 for
20 min.
4 eggs
2 cup sugar
1/3 cup lemon juice
1.2 teas baking powder
mix and add
1/4 cup flour
pour into pan and bake 350 for 25 min.
MARBLE BROWNIES
2-3 oz cream cheese
5 table butter
1/3 cup sugar
2 eggs
2 tab flour
3/4 teas vanilla
1 pkg. family size Duncan Hines brownies
Soften cheese and butter. Beat together. Add sugar, egg, flour, and vanilla. Beat until
smooth and set aside. Prepare cake like brownies batter. Put 1/2 brownies in greased
9x13 pan. Pour all of cheese mixture. Spoon in remaining brownies mixture. Use knife
as swirl. Bake according to direction on brownie box.
Lemonade Cake
1 2-layer yellow cake mix
3 ounces cream cheese, softened
1 cup sour cream
6 ounces frozen lemonade, thawed
3 large eggs
Preheat oven to 350 degrees. In electric mixer, beat together ingredients until blended. Beat on
medium speed for 2 minutes. Pour into a greased and floured bunt or tube cake pan. Bake 45
minutes. Cool slightly in pan
Then invert onto a rack to finish cooling. Sift over a light coating of powdered sugar. Or served
topped with fresh sweetened berries
Apple Crisp
8 medium apples -- peeled and sliced
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
Place apple slices in two quart baking dish. Sprinkle with lemon juice.
Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into
one-inch chunks. Blend into dry ingredients, using a pastry blender or two
forks. When crumbly, sprinkle over apples. Bake at 375 degrees for 15
minutes. Turn oven down to 350 degrees and bake for 30 minutes more.
Beat, at high speed, egg whites with cream of tarter until peaks form.
Gradually add sugar, beating 2 to 4 minutes.
Pour into pastry shell. Spread meringue
on top of pie, sealing carefully to edge of shell. Bake 12 to 15 min or until
golden brown. Cool, chill throughly.
Variation: Instead of meringue, top the pie with sauce of raspberries and
Heat oven 350. Prepare pie crust as directed on pkg for one-crust pie
using 9 " pie pan.
In med bowl, combine cream cheese, sugar, vanilla and 1 egg; beat
until smooth. Set aside. Reserve hot fudge packet from brownie mix
for topping. In large bowl, combine brownie mix, oil, 1 tab water and
Peach-Cranberry Cobbler
1 (21oz)can peach pie filling
1 (16 oz)can whole-berry cranberry sauce
1 pk yellow cake mix (without pudding)
1/2 teas ground cinnamon
1/4 teas ground nutmeg
1/2 cup butter
1/2 cup chopped pecans
Vanilla ice cream
Combine pie filling and cranberry sauce.
Spoon the mixture into a lightly greased 9x13 pan and set aside.
Combine cake mix, cinnamon and nutmeg.
Cut in butter with a pastry blender until mixture is crumbly.
Stir in pecans.
Sprinkle cumb mixture evenly over fruit mixture.
Bake at 350 for 45 min or until golden and bubbly
Serve with vanilla ice cream.
Christmas pie
2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup chopped pecans
2 eggs
1/2 teas vanilla
1 cup flour
1/2 cup butter, melted
1/4 cup shortening, melted
Whipped cream or vanilla ice cream
Spoon cranberries into bottom of greased 10 inch pie plate.
Sprinkle with 1/2 cup sugar and pecans and set aside
Cherry-Berries-On-A-Cloud
MERINGUE
6 egg whites
1/2 teas cream of tartar
1/4 teas salt
1 3/4 cup sugar
FILLING
6 oz cram cheese, softened
1 cup sugar
1 teas vanilla
2 cups whipping cream
2 cup mini marshmallows
TOPPING
1-lb, 5 oz can cherry pie filling
2 teas lemon juice
2 cup fresh strawberries, or 1 pkg frozen strawberries, thawed and drained.
Preheat oven to 275. Grease a 13-9 pan. Beat egg whites, cream of tartar
and salt until frothy. Gradually beat in 1 3/4 cups sugar until very stiff and
glossy. Spread in greased pan and bake 1 hour. Turn off oven and leave
meringue in oven to cool.
To make filling, mix cream cheese with sugar and vanilla. Whip cream
until stiff and fold into cream cheese mixture with marshmallows.
Spread this mixture over baked meringue and frige 12 hours or over
night. To make topping, mix pie filling with lemon juice and strawberries.
To serve, cut merigue and filling into servings pieces and top each with
berry mixture. Makes 12 to 15 servings.
Next, in a large bowl, combine brownie mix, 1/4 cup butter, water, egg; beat
50 strokes with spoon. Spread half of batter in greased pan. Score batter into
16 suares. Using 1/4 cup of peanut butter mixtur, place scant measuring teas
\mixture in center of each square. Carefully spread remaining brownie batter
over top.
Then bake at 350 for 30 to 35 min or until edges pull away from sides of pan.
Cool 45 min.
Finally, spread remaining peanut butter mixture over brownies. In small saucepan,
combine chocolate chips and 3 tab butter; cook, over low heat until milted and
smooth, stirring constantly. Spoon and spread chocolate mixture over
peanut butter mixture on brownies. Coll 45 min or refrigerate until set. Cut
into bars.
BERRY COBBLER
1 1/3 cup sugar
3 tab cornstarch
1/2 teas salt
1/2 teas cinnamon
1/4 cup water
4 cups fresh or frozen blackberries
1/2 cup fresh or frozen blueberries
1/2 teas lemon juice
2 tab butter
1 10 oz pkg (8) cinnamon(8) flavored refrig biscuits or (10) flaky biscuits
1 tab milk
1 tab sugar
Vanilla ice cream (optional)
1. In a large saucepan, stir together 1 1/3 cups sugar, the cornstarch, salt and
RASPBERRY PIE
2 cup fresh raspberries
1 cup sugar
3 tab cornstarch
1 cup water
2 tab light-colored corn syrup
2 tab raspberry flavored gelatin
1 baked 9" pie crust
Frozen whipped dessert topping, thawed
1. Gently wash fresh raspberries with water and drain. Dry on paper towels.
2. In med saucepan, combine sugar and cornstarch. Stir in water and corn
syrup. Cook and stir over med heat till thickened and bubbly. Stir in gelatin.
Cook and stir for 2 min more. Remove the mix from heat. Cover the surface
with plastic wrap and let cool for 30 min.
3.. Place the raspberries in an even layer in bottom of pie crust, arranging
stem side down, if you like. Pour cooled gelatin mixture over raspberries. Cover
and chill for 3 hours till gelatin is set.
4. Serve the pie with whipped dessert topping.
CRANBERRY CAKE
3 tab butter, softened
1 cup sugar
1 egg
2 cups flour
2 teas baking powder
1 teas ground nutmeg
Spray a 9" x 13" dish with PAM. Pour in 2 large cans of chunk pineapple with the juice. Mix
sugar well with the flour. Sprinkle over pineapple. Melt butter or margarine and mix with
crushed ritz crackers. Sprinkle cracker crumb mixture over the sugar mixture. Top with cheddar
cheese. Bake at 350 degrees for 30 minutes.
For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar
and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a
smooth batter. Let rest for 4 hours.
Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380
degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries
into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.
Preheat the oven to 350 degrees. Mix together the sugar, brown sugar, and cinnamon in a small bowl. Set
aside. Unroll the crescent rolls on a work surface. Brush liberally with the melted butter. Sprinkle the
sugar mixture over the rolls. Separate into triangles and roll up, starting at the wide edge. Place on a
lightly greased baking sheet. Bake for 10 minutes or until golden brown. Cool slightly and serve hot or at
room temperature.
Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a
medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high.
Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the
rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately.
Fresh Strawberries with Sweet Sour Cream and Red Wine Sauce
3 cups full-bodied red wine
1 1/2 cups sugar
4 to 5 (1-inch wide, 3-inches long) strips orange peel
1/4 orange-flavored liqueur (recommended: Grand Marnier)
1 1/2 cups sour cream, refrigerated
1/4 cup confectioners' sugar
2 pints fresh strawberries
Confectioners' sugar, for dusting
In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and
reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by
half. Set aside and cool in the refrigerator. Strain.
by Paula Deen
Directions:
Preheat the oven to 275°F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar at low speed until smooth. Beat in the
vanilla. At low speed, gradually add the flour. Mix in the pecans with a spatula.
With your hands, take out about 1 tablespoon of dough and shape it into a crescent. (Continue to dust
your hands with your as you make more cookies.) Place the cookies 1 inch apart on the prepared cookie
sheets. Bake for 45 minutes. Dust with additional confectioners' sugar while still warm. Cool completely
on wire racks and store in airtight containers.
CHOCOLATE MOUSSE
Makes 6 servings 6 oz. bittersweet chocolate
3/4 cup plus 3/4 cup heavy cream
4 egg whites
Pinch of salt
1/8 tsp. cream of tartar
1/4 cup granulated sugar
There are many reasons to have a great chocolate mousse in your repertoire. First of all, everybody loves
it. Second, it’s one of the easiest desserts to make. Because it takes so little time and can be made a day
ahead, it’s a great dessert to make for a dinner party.
Cut the chocolate into 1/4-inch pieces using a serrated knife. Make sure your pieces are small. Place in a
medium-size, heatproof bowl. Bring 3/4 cup of the cream to a boil in the microwave or in a saucepan over
medium-high heat. When it comes to a boil, pour it over the chocolate. Tap the bowl on your work
surface so that all of the chocolate settles into the cream. Wait one minute, then slowly stir the chocolate
and cream with a heatproof rubber spatula until the chocolate has melted and the mixture is smooth.
Transfer to a large bowl and set aside.
Fold the egg whites into the chocolate mixture using a rubber spatula until fully blended.
In the same bowl in which you beat the egg whites, beat the remaining 3/4 cup of cream on medium
speed until it forms soft peaks, 1 - 2 minutes. Do not overbeat. Gently fold the whipped cream into the
egg white and chocolate mixture.
Spoon the mixture into individual parfait glasses, martini glasses, wine glasses or ramekins. Cover with
plastic wrap and refrigerate until the mousse is well chilled and firmly set, at least 2 hours.
Combine sugar, Parkay Original-stick, corn syrup and water in medium saucepan. Bring to a boil over high
heat, stirring occasionally. Cook 14 minutes, or until golden brown. Remove from heat. Stir in remaining 1
cup slivered almonds and 1/2 cup of the coconut.
Spread mixture evenly on prepared baking sheet. Immediately sprinkle chocolate over toffee mixture. Let
stand 1 minute to soften chocolate, then spread to evenly cover toffee. Sprinkle reserved chopped
almonds and remaining 1/4 cup coconut evenly over melted chocolate.
Refrigerate 30 minutes, or until firm. Break into pieces. Store in tightly covered container at room
temperature.
In a medium bowl, beat together the Jif peanut butter, cream cheese and sugar. Gently fold in 3 cups
whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.
Reserving 2 tablespoons of Smucker’s hot fudge, place remaining Smucker’s hot fudge into microwave-
safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Smucker’s hot fudge over pie to
cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining
whipped topping (1-1/2 cups), over hot fudge layer, being careful not to mix the two layers.
Place the 2 tablespoons Smucker’s hot fudge in a small baggie and knead for a few seconds. Cut a tiny
hole in the corner of the bag and drizzle over pie. Do the same with 2 tablespoons Jif peanut butter going
in the opposite direction of the Smucker’s hot fudge.
These super-fast, super-easy and super-tasty summer treats will be ready for you and a friend to enjoy in
just five minutes!
Ingredients:
1 ½ C. vanilla ice cream
¼ C. milk
3 T. creamy peanut butter
10 miniature peanut butter cup candies
Directions:
Mix all ingredients in a blender until well blended. Pour into chilled glasses and serve immediately. Serves
2.
In a double boiler over low heat, whisk the egg yolds and sugar until frothy. Add the Marsala wine and
continue to whisk constantly until mixture is light and creamy. Transfer to bowl and place in a large bowl
filled with ice water. When cool, whip the cream and fold egg mixture . Spoon the mixture into a serving
goblet or a martini glass and top with fresh berries and a mint leaf.
In a bowl, combine the brown sugar, cinnamon and nutmeg, set aside. Cut tortillas with a 3 1/2 inch
biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops
with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.
Bake at 350 for 12-15 minutes or until lightly browned. Cool in pan on wire racks.
In a small mixing bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into
tortillas shells and top with raspberries. Store leftovers in the refrigerator.
Crumble desert shells into deep 8 inch baking dish or square bowl. In a mixing bowl beat together whip
cream, cream cheese, and sugar with mixer on high speed until creamy . Spoon and spread evenly over
crumbled shells. Top with sliced strawberries. Serve
makes 6 servings
note: I have also used angel food cake instead of desert shells and it makes desert taste even better but
does add more calories. Also can be made with 1/2 cup of graham crackers crumbs.
Number of Servings: 6
Mix cool whip, sour cream, sweetened condensed milk, nutmeg and cinnamon together until toughly
mixed together (I used a hand mixer). Drain pineapple and fold in. Refrigerate. Put into 6 custard cups and
you have a fat free light and wonderful desert. This would also be great on cake or you could use as angel
food cake topping. You can add any fruit you would like. You can even add nuts.
Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool
15 minutes.
Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined
fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run
knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.
Tiramisu
1 box SuperMoist® white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup kahlua
3 egg whites
Espresso Syrup
1/4 cup instant espresso coffee granules
1/2 cup boiling water
3 tablespoons corn syrup
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening
or cooking spray. In large bowl, beat cake mix, 1 cup water, the oil, kahlua and egg whites with electric
mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into
pan.
Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of
cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1
hour.
In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed.
Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2
minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in
refrigerator.
Whisk together half-and-half, milk, apple cider, eggs, sugar, 1/4 tsp. ground cinnamon, salt,
and nutmeg in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 to 20
minutes or until mixture thickens and coats a spoon. Remove from heat; stir in bourbon, if
desired. Top each serving with sweetened whipped cream. Garnish, if desired.
Praline Coffee
3 cups hot brewed coffee
3/4 cup half-and-half
3/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine
3/4 cup praline liqueur
Sweetened whipped cream
Preparation
Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until
thoroughly heated (do not boil). Stir in liqueur; serve with sweetened whipped cream.
Jalapeño-Tequila Smash
2 lime slices
2 orange slices
1 fresh jalapeño pepper slice
2 to 3 tsp. simple syrup
Ice cubes
3 tablespoons tequila $
1/2 cup lemon-lime soft drink, club soda, or seltzer water
Muddle lime slices, orange slices, jalapeño pepper slice, and simple syrup in a 12-oz. glass to
release flavors. Fill glass with ice cubes, and add tequila; stir until thoroughly chilled (about 30
seconds). Top with lemon-lime soft drink, club soda, or seltzer water.
Mix Chardonnay wine, club soda, orange-flavored liqueur, sugar, grapes, kiwis, and pear in a
large pitcher. Stir until sugar is dissolved. Pour wine mixture into wine glasses filled with ice,
making sure each glass has some fruit. Garnish with mint sprigs.
Sangria! Sangria!
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)
Directions
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate,
orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and
maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria,
add club soda just before serving.
Chocolate Manhattans
Ballotin Chocolate Whiskey: 2 jiggers
Godiva Dark Chocolate Liqueur: 2 jiggers
Sweet Vermouth: 1 jigger
Bitters: dash
Amarena Cherries (Found at Trader Joe’s): Tablespoon of Juice pour out cherry juice and
replace with cheap bourbon, to marinade the cherries
Mix the above ingredients in a cocktail shaker filled with ice. Pour into a martini glass or
cocktail glass, filled with ice. Top with a cherry.
For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet.
Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to
overnight.
Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the
pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are
well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.
Cook’s Note
You can find a specialty pumpkin or watermelon tap kit online.
DOTTIE'S SCALLOPS
1 can cream of shrimp soup
1/2 stick of butter
1 pinch of Cajun seasonings
1 pinch of garlic powder
1/4 can of milk
heat through, add scallops serve over rice or noodles
DOTTIE'S CRAB
1 JAR FRENCH white sauce
1 bunch of green onions
sliced mushrooms
1 tab butter
1 pkg. Louis rich crab (imitation)
sauté in butter onion and mushrooms till soft. Add white sauce, heat through.
Add crab heat and serve over rice or noodles
1 Tbs. mustard
1 Tbs. brown sugar
2-1/4 tsp. water
1/4 tsp. soy sauce
3/4 tsp. virgin olive oil
2 6 ounce salmon fillets
Prepare grill or broiler. Combine mustard, sugar and water in a small bowl. Stir in soy
sauce and oil. Mix thoroughly and set aside. Season salmon with salt and pepper
to taste. Grill 5 minutes. Turn and grill another 5 minutes or until fish is just cooked
throughout. Serve fish drizzled with mustard sauce.
Per serving: calories 244, fat 7.9g, 30% calories from fat, cholesterol 88mg,
carbohydrates 7.2g, fiber 0.0g, sodium 257mg.
CRAB CAKES
1 small onion, chopped 1 medium green bell pepper chopped
2 table spoons olive oil, 1 pound fresh backfin or lump crab meat
2 tablespoons mayonnaisse, 1 tablespoon mustard, 1/2 cup fine italian
bread crums, 2 beaten eggs, 1/2 teaspoon salt, 1 teaspoon pepper
TO COOK:
Make the Tomato-Basil Sauce recipe in this cookbook. Keep warm.
Heat oven to 325°F. Brush the salmon fillets with olive oil and sprinkle with
1/2 teaspoon. salt. Heat a large nonstick ovenproof skillet. Sauté salmon
fillets, turning once, until they are lightly browned, about 4 minutes. Transfer
skillet to oven; roast salmon until opaque throughout, about 5 minutes longer.
TO SERVE:
Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner
plate. Place a salmon fillet in each pool of sauce. Serve immediately.
Tomato-Basil Sauce
TO PREPARE:
Heat oil in a medium saucepan. Add shallots; sauté until softened, about
2 minutes. Add tomatoes; simmer until tomato sauce thickens, about 10
minutes. Add cream; simmer until heated through, about 2 minutes.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste;
cover and keep sauce warm.
TO SERVE:
Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner
NOTES : A creamy, light tomato sauce good for any fish or meat.
Recipe Rating:
PREHEAT grill to medium heat. Cover grill grate with foil. Remove salmon from marinade; discard
marinade. Place salmon, skin sides down, on foil. Cover grill with lid.
GRILL 10 to 15 minutes or until salmon flakes easily with fork, brushing salmon with reserved dressing
mixture during the last few minutes of the grilling time.
Saute mushrooms in butter, then add soup, cheese, milk and mayonaise. Fold in remaining ingredient
except onions, use a 9 x 13 baking dish - bake covered 325 for 20 minutes, uncover add onion rings an
bake 10 minutes longer.
Serves 10-15 people
TASTY PECANS
1 LB pecans
2 egg whites
1 tab water
1 cup sugar
1 tab cinnamon
pinch of salt
1 tab oil (or Pam spray)
Beat egg whites and add water, beat again. Mix pecans in egg. Then mix in sugar and
cinnamon and salt. Spread onto foil lined cookie sheet, coated with oil or Pam spray.
Bake 250 1 hour. Stir every 15 min.
PHONY KAHLUA
10 Teas of instant coffee
2 cups sugar
3 cup water
mix and simmer for 2 hours or until syrupy. Add 4 teas vanilla and 1/5 cheap vodka,
while cooling
CRANBERRY-NUT BREAD
2 cups sifted all-prupose flour
1 cup sugar
1 1/2 teas baking powder
1 teas salt
1/2 teas baking soda
3/4 teas freshly grated nutmeg
1/4 cup shortening
1 egg, well beaten
1 teas grated orange peel
3/4 cup orange juice
1 cup fresh cranberries, coursely chopped
1/2 cup chopped walnuts or pecans
preheat oven to 350. Grease and flour 9x5 loaf pan. Sift dry ingredients
into large bowl and cut in shortening. Combine egg, orange juice and
peel and add to dry ingredients, mixing just to moisten. Fold in berries
and nuts. Turn dough into pan and bake until toothpick inserted in center
comes out clean, about 1 hour. Cool on rack before removing from pan.
Wrap and store overnight to develop flavors.
RINSE clean 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bo
Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and s
1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar cry
may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cove
lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or
extra containers up to 1 year. Thaw in refrigerator before using.
Next, place crumbled basil into a sieve and press through the sieve to your desired finer texture.
Preserving Basil
To store basil, rinse clean the basil leaves(remove stems), place in an air-tght
sealed plastic container and refrigerate. The basil will hold up to 5-7 days without turning black. You can also
the basil for future use by wrapping the leaves gently with plastic wrap and then inserting in a small freezer b
Use as needed.
Rosemary
When you need to dry it just tie a few sprigs of rosemary together and hang in a dry place such as a closet or
in a linen closet. You can then crush dry rosemary leaves with a mortar and pestle and put them. in a clean he
jar. You can also make your own rosemary flavoured cooking oil which lends a great flavour when cooking diff
meats etc. The herb has 100's of uses around the house I even use it as a bathroon cleanser by boiling it up o
stove with water, it has a wonderful fresh fragrance and antiseptic qualities
Rosemary-Infused Oil
I love Rosemary-Infused Oil for stirring into soup, for drizzling on pasta and vegetables, and for dipping with g
Italian bread.
When I've made it in the past on my stove top, it was hard to keep the oil in a small saucepan from getting to
too fast.
Those days are over. I can't believe how wonderful the slow cooker is for making this versatile addition to the
round pantry.
The finished infusion is a lovely pale green, and your kitchen will smell like Provence.
Yield: 1 cup
Cooking Time: 1-1/2 to 2 hours on HIGH
Slow Cooker Size: 4 quart
Pesto
1 1/2 cups of fresh basil leaves
2 cloves of garlic
1/4 cup pine nuts
1/4 cup freshly grated parmesean cheese
1/4 cup of fresh lemon juice
Put basil, garlic, pine nuts and cheese in blender. Start blending and drizzle lemon juice into the mixture. Co
until smoothe paste is formed. Freeze in ziploc sandwich bags.
Whisk together the dry ingredients. Beat the butter, sugar, and zest together for about 2 minutes. Add the e
one at a time, beating for 1 minute after each egg goes in. Stir in the vanilla. Alternately, blend in the dry
ingredients (in 3 additions) and the milk (in 2).
Divide the batter among the pans and bake at 325 degrees for 45 to 50 minuites, or until a toothpick inserted
the cakes comes out clean. Cool before wrapping.
Preheat oven to 350° F. Spray 9 x 5 loaf pan with nonstick cooking spray. In large bowl, combine brown suga
whites, pumpkin, oil, yogurt, applesauce and vanilla extract. In medium bowl, combine all-purpose flour, wh
wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixtu
until just combined. Pour batter into prepared pan. Bake 50 minutes or until toothpick inserted in center of
comes out clean. Cool in pan 10 minutes. Then cool completely on a wire rack.
Nutrition Information per serving: Calories 145, Total Fat 4 g, Saturated Fat 0, Cholesterol 0, Sodium 165,
Carbohydrate 27, Fiber 1 g, Protein 2 g
Fool's Toffee
36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc..
Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
Place the saltines side by side but not over lapping each other.
In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantl
about 3 minutes.
Immediately pour over the crackers try to coat as evenly as possible.
Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of choc. ch
over the toffee (give them some time to melt) and spread evenly with a spatula.
Sprinkle your choice of topping over the candy and press down lightly.
(Crushed peppermint with white chocolate chips are awesome during Christmas
Refrigerate till cool then remove and break into pieces and serve!
Birdseed Ornaments
4 ft. of 1/4 inch wide ribbon cut into 12 inch long sections
1/2 oz. unflavored gelatin powder (or 2 envelopes of Knox)
1 1/2 cup birdseed
baking sheet lined with waxed paper
4 cookie cutters of any shape
cooking spray
Tie ends of each ribbon section together to form four loops for hanging. You will need this later.
Mix gelatin with 1/2 cup boiling water. Stir well to dissolve, then add to birdseed, continuing to stir well. If m
is watery, add more seed until it is stiff but sticky.
Place cookie cutters an inch apart on the prepared baking sheet. Lightly coat each cutter with cooking spray.
each halfway with birdseed mix.
Place knotted end of each ribbon loop on top center of each cutter. Then fill with more mix until loop is secu
Firmly press the mix with back of sppon to compact.
After a few hours, coax each birdseed ornament onto fresh waxed paper. Let dry, flipping every so often, for
hours or until hard. Hang ornaments outside in trees.
Lemon Blueberry Bread
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup white sugar
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt;
into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pa
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out c
Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remov
bread from pan and drizzle with glaze. Cool on a wire rack.
1. Combine peanut butter and butter together in a large mixing bowl and mix until well combined.
2. Stir in vanilla extract.
3. Gradually add in the powdered sugar, half a cup at a time until mixture is nice and smooth and you can e
form balls.
4. Stir in crispy rice cereal.
5. Shape into 1 inch balls and refrigerate for 30 minutes on a waxed paper lined baking sheet. (You can also
freeze for 20 minutes.)
6. Melt candy coating following melting directions on package.
7. Dip the peanut butter balls into the chocolate using a toothpick or dipping tools
8. Transfer to wax paper and sprinkle chopped peanuts on top immediately.
9. Let candy stand until the chocolate is firm.
10. Store in an airtight container.
Pesto
2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese
1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely min
2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
English Toffee
1 cup butter
1 ¼ cups white sugar
2 tablespoons water
¼ cup slivered almonds
1 cup chocolate chips
Butter a 10x15 inch jellyroll pan.
Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Coo
stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do
spread.
Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the t
Let cool completely, then break into pieces.
Old Fashioned Pot Roast
1 boneless beef chuck roast 3 LB
6 tab flour divided
6 tab butter divided
3 c water
2 teas beef bouillon granules
1 med. onion, quartered
1 celery rib cut into pieces
1 teas salt
½ pepper
4 carrots, cut in 2” pieces
Sprinkle roast w/ 1 tab flour. In Dutch oven, brown the roast on all sides in half of the butter. Add the
water, bouillon, onion, celery, salt pepper, bring to boil. Reduce heat, cover and simmer for 1 hour.
Add carrots, cover and simmer 45-60 min or until meat is tender. Remove meat and carrots to platter
and keep warm. Strain cooking juices set aside. In same Dutch oven, melt remaining butter. Stir in
remaining flour, cook and stir until bubbly. Add 2 c of cooking juices and blend till smooth. Cook and
stir until thick add additional cooking juices until gravy is desired consistency.
Bake at 325 with cover dish from 3 to 5 hours depending on the size of the roast. Test with Fork. If it
comes out easily, it is done.
**Can be made with Beer and dry onion soup also.
Cut beef roast into serving-sized portions. Use more beef if you need more than 6
servings. Brown
beef in a bit of vegetable oil, although you can skip this step.
Slice Onion and separate into rings. Dice the peeled carrots, dice the celery and peppers.
Put on
bottom of crock pot. Sprinkle beef w/ black pepper, garlic, onion soup mix. Place on top
of veg.
Mix the steak sauce + Worcestershire sauce in bowl w/ water + tomato juice. Pour over
meat.
Turn crock pot to high for 30 min.(you can skip this step) Turn to low, cover and cook for
7-9 hours.
When ready to serve, dip meat and veg out of pot with slotted spoon. Use the liquid as is
or turn
crock pot to high and thicken liquid with flour or cornstarch.
Combine first 6 ingredients in a self-closing plastic bag or shallow glass dish. Add steak and
marinate 30 minutes in the refrigerator. Remove steak and discard marinade. Grill or broil
steak to desired doneness.
Per serving: calories 208, fat 9.3g, 41% calories from fat, cholesterol 76mg, protein 26.9g,
carbohydrates 3.3g, fiber 0.2g, sodium 828mg.
Place the herbs in a large measuring cup and chop using kitchen shears. Ona sheet of waxed
paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
Loosely tie the beef at 2 inch intervals with kitchen twine. Place beef on roasting rack. Roast
until an instant-read meat thermometer registers 155 for medium, about 30 minutes. Let stand
for 5 minutes, carve into thin slices. Makes 6 servings.
1. SAUCE: 1 jar brown beef gravy (12 oz.) 1/4 c. currant jelly 1 1/2 tsp. dry mustard,
dissolved in 1 tsp. water
2. Heat oven to 350 degrees. Combine garlic, salt, pepper and rosemary; press into surface
of beef roast. Place roast on rack in shallow roasting pan. Insert meat thermometer until
bulb is centered in thickest part. Do not add water or cover.
3. Roast 2 1/4 to 2 1/2 hours for medium rare to medium. Remove roast when meat
thermometer registers 140 degrees for medium rare, 155 degrees for medium. Let roast
stand 20 minutes. (Temperature will continue to rise about 5 degrees - 145 degrees for
medium rare, 160 degrees for medium.)
COKE ROAST
2-3 lb beef roast
1 can coke cola
1 can cream mush soup
Place roast in bean pot and then coke and cream soup, cover and bake 1 1/2 - 3 hours at
400.
Makes great gravy
apples
raisins
walnuts
brown sugar
honey
Sharon's Roast
Flour and Brown roast in hot oil
Press herbs (rosemary, garlic, salt and pepper) after browning
cut onions and put in pot with roast. Put lid on and roast at 425. When you smell the
roast,
turn down to 325. Use thermoter to tell when done.
Directions:
Meat must be at room temperature, so remove from fridge about an hour before putting
in oven.
Heat oven to highest degree - 600 degrees
Place meat in shallow roasting pan that has been sprayed with Pam (makes for easier
cleaning later) Rub meat all over liberally with seasonings.
Place meat in oven.
For rare meat cook for 5 minutes per pound, Medium rare 6 1/2 minutes per pound,
medium well 7 1/2 minutes per pound.
At the end of cooking time turn off oven and let cool completley.
DO NOT OPEN OVEN DOOR DURING COOL DOWN PERIOD.
When oven is completley cooled, remove meat to warmed platter and cover.
Place roasting pan on stove, heat add red wine to degalze pan. When boiling whisk 2
tablespoons of butter into liquid and check for seasoning.
Slice beef, por a little sauce over meat.
estimate at least a third of pound per serving. This is a NO fail perfectly roast beef. If doing
a standing rib roast or other tender beef roast with bone in roast at 600 degrees for 7
minutes per pound for rare meat. Adjust cooking time accordingly using the above
directions.
This is a NO fail perfectly roast beef. If doing a standing rib roast or other tender beef
roast with bone in roast at 600 degrees for 7 minutes per pound for rare meat. Adjust
cooking time accordingly using the above directions.
Soy-Rubbed Tenderloin
Makes 10 to 12 servings 1, 4- to 5-lb. beef tenderloin
1/2 cup soy sauce
Freshly ground black pepper
This is really so simple. I buy a whole tenderloin when it goes on sale and have it cut in
two. I fix one half that night and freeze the other for a special occasion.
Allow the beef to stand at room temperature for 1 hour. Preheat the oven to 425 F.
Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a
large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and
cheese over top. Fold in half. When bottom is brown, flip over and brown other side.
Soak onion slices 5 min in bowl of cold water with 1 tsp of vinegar. Drain well.
Toss with other ingredients. Taste, adjust salt and pepper, serve.
Tip: The vegetables and cheese can be assembled hours before. Add
seasonings, vinegar, oil just before serving
Arrange thin slices of eggplant on cookie sheet and lightly brown in 350 oven. Set
aside.
Cover bottom of casserole dish with enough spaghetti sauce to just cover, a layer
of eggplant, sprinkle with grated parmesan cheese, sale and pepper and some
shredded mozzarella cheese. Repeat and finsh with sauce.
Bake 400 for 20 minutes. Remove from oven. Beat 2 eggs with 1/2 or 3/4 cup of milk
add salt and pepper, add 2 tbsp. Italian parsley or basil, 1/4 cup of parmesan
cheese and rest of mozzareela cheese. Pour over eggplant. Return to oven and
bake at 450 for 10 minutes or until knife inserted into center of casserole comes out
clean. This will be puffy like souffle.
10. Brush the top with more egg wash or milk. Press around the rim with the back of a fork to seal
11. Using a sharp knife, make a small incision in the top of the pie to allow for steam to escape.Spri
some sesame seeds.
12. Repeat process with remaining pie pastry and then bake in the oven for 12 minutes.
13. Serve hot or cold with tomato sauce.
1. In a large pot, heat the oil over a medium heat and then brown the meat in batches. Set asid
2. In the same pot, saute the onion until translucent for about 4 minutes. Add the garlic and stir
minutes.
3. Add the flour, stirring well to coat the onion and garlic. Add the beef stock and tomatoes. Stir
4. Next, add the beef and salt to the pot. Stir several times and then reduce the heat and cover.
gently for 1.5 hours.
5. After this time, add the mushrooms and cook for another 1.5 hours. Let the meat cool slightl
it's ready.
6. Preheat the oven to 200C. 392 degrees
7. Spoon the meat mixture into the ramekins or pie tins. Gently lay the pastry over the ramekin
trim the sides. With your fingertips, press the pastry around the edges to seal.
8. Brush pastry tops with egg and then bake in the oven for about 30 minutes or until golden br
9. Serve with a splash of tomato sauce (ketchup) on top.
Preparation:
1. Heat the oil in a saucepan over medium-high heat. Add the onion and fry for 3-4 minutes or u
and translucent.
2. Add ground beef and cook for 3-4 minutes, stirring and breaking up with a wooden spoon un
browned.
3. Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
4. Add remaining beef stock, Wocestershire sauce, tomato paste and Vegemite to beef. Stir we
combine. Add cornflour mixture and stir. Bring to the boil. Reduce heat to low and simmer for 1
minutes or until thick. Remove from heat and cool.
5. Preheat oven to 220°C. 428 degrees
6. Place a pie tin on pastry and cut a circle around it. Repeat process to make another 3 circles -
are the pie tops. Set aside.
7. Place pie tin on pastry again and cut a circle that's slightly larger than tin (about 1/2 inch bigg
this is the pie base. Repeat process to make another 3 bases.
8. Press base pastry into pie tins and press up the sides. Fill with meat mixture. Brush rims with
9. Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush top
egg.
10. Place pies on to a baking tray and bake for 20 minutes or until golden. Serve with tomato sa
(ketchup).
Cottage Pie
400 grams of lean ground beef
1 medium white onion, diced
3 cloves of garlic, minced
2 stalks of celery, diced
2 medium carrots, diced
1 cup of frozen peas
2 Tbsp olive oil
1 tsp chili flakes
1 Tbsp tomato paste
1 large can of tomatoes, roughly chopped
2 Tbsp of chopped parsely
5 medium - large yellow potatoes, peeled and quartered
1 tsp sea salt
1 Tbsp butter
1/4 cup of milk
Several baking dishes/ramekins
Preparation:
2. Peel, cut and boil the potatoes until soft. Drain and then add 1 tsp of salt, butter and milk. Mash
potatoes then cover and set aside.
3. Heat the olive oil in a large fry-pan. Add the onions and fry until translucent. Add the garlic and c
flakes. Fry for 2 minutes. Add the celery and carrot and fry for another 5 minutes.
4. Add the ground beef and fry for 5 minutes making sure you break up the clumps. Add the salt, to
paste and chopped canned tomatoes. Add about 1/4 cup of the liquid from the tomatoes ans stir. N
add the parsley and stir well.
5. Turn the heat down and let the beef simmer gently for about 10 minutes allowing for some of th
to reduce. Add the peas and cook for another 3 minutes.
6. Spoon the beef mixture into the baking dishes then gently top with mashed potato. Grate on som
parmesan cheese and then bake the pies for 15 minutes.
7. Remove from oven and serve.
5. Add the salt and milk. Stir well. Reduce heat, cover and simmer for 8 minutes.
6. Add the dissolved cornstarch and stir well. Continue to simmer for another 5 minutes while t
thickens. Taste and add more salt if necessary.
7. Spoon the mixture into 4 small ramekins (or a 1-quart baking dish). Let sit for about 5 minute
slightly.
8. Place the pastry rounds over the ramekins and press the dough down the sides. Brush the to
a little milk and then place in the oven. Bake for 20 minutes or until tops are golden.
9. Serve with tomato sauce on the side, if desired.
Meat pies
2 tablespoons dripping or oil
1 onion, peeled and finely chopped
500 g lean minced beef 17
2 tablespoons plain flour
1/3 cup bought tomato sauce
1 tablespoon Worcestershire sauce
1 1/4 cups beef stock
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
2 x basic shortcrust pastry recipe, or 4 sheets ready-rolled frozen shortcrust pastry
1.5 x basic puff pastry recipe, or 4 sheets ready-rolled frozen puff pastry
1 egg, beaten
Preparation method
Heat the dripping or oil in a medium frying pan. Add the onion and cook, stirring often, until the on
soft. Add the minced beef, increase the heat to high and cook, stirring with a wooden spoon to bre
any lumps for 6–8 minutes, or until the mince is brown. Sprinkle the flour over the meat and cook f
minute. Add the tomato sauce, Worcestershire sauce and beef stock. Bring to the boil, reduce the
medium and simmer, stirring occasionally to prevent the meat from sticking to the base of the pan
minutes, or until the sauce is thick. Stir in the parsley and season with salt and pepper. Remove fro
heat and set aside to cool completely.
Preheat the oven to 200°C. 392 degrees. Using a small plate about 17 cm in diameter as a guide,
circles from the shortcrust pastry and use them to line the base and sides of four 1-cup pie tins. Fill
pastry with the meat mixture – avoid spilling any on the edges.
Using the same plate as a guide, cut four circles from the puff pastry. Brush the shortcrust pastry e
the pies with water to moisten and top with the puff pastry circle. Press the pastry edges together
secure. Trim the excess pastry with a sharp knife and crimp the edges. Cut a small cross in the cent
each pie and brush the top with beaten egg.
Bake the pies in the preheated oven for 10 minutes, reduce the oven temperature to 180°C 350 de
and bake for a further 20 minutes, or until the pastry is puffed and golden.
Serve the pies immediately with creamy mashed potato and boiled green peas and pass some extr
tomato sauce separately, if desired.
THE ABSOLUTE BEST Steak and Guinness Pie
675g diced braising steak 24 oz
salt and freshly ground pepper
2 heaped teaspoons of plain flour
2 tablespoons olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
4 sticks of celery diced (about 15cm each)
1 small handful of fresh herbs (rosemary, thyme, bay leaf)
1 (500ml) bottle of Guinness
2 (400g) tins of chopped tomatoes 14 oz.
1 (500g) packet of puff pastry
1 egg, beaten
Preparation method
Season your beef well with the salt and pepper to taste, sprinkle with flour and toss around until co
Heat the olive oil in a large casserole type pot and fry your meat until well browned.
Add the onion and fry for one more minute, then add celery, carrots and fresh herbs. Cook for a fu
minutes then pour in the Guinness.
Add the tinned tomatoes; bring to the boil. Stir well, then simmer for 2 hours or until the meat is te
The sauce should be nice and thick with a seriously tasty flavour. Season with salt and pepper.
To make the pies, preheat the oven to 190 degrees. 375 degrees
Put the meat filling into a large baking dish or 6 ramekins.
Roll out pastry and line the baking dish or ramekins, making sure the pastry is slightly bigger than t
circumference of the dish/dishes.
Brush the rims of your dish/dishes with beaten egg, then place the pastry on top, squashing the ex
pastry on the outside of the dish to secure. Lightly score the top of the pastry in a criss-cross fashio
brush with more egg.
Place on a baking tray (to catch the drips) and bake in the middle of the preheated oven for 45 min
until golden and bubbling.
Let it cool down for 10 minutes before you dig in.
Steak and Three Mushroom Pie
750g steak, cut into small cubes 26 oz
Salt and freshly cracked pepper to taste
75g flour 2.6 oz.
3 tablespoons vegetable oil
½ medium onion, finely diced
250g crimini button mushrooms 8.8 oz
125g portobello mushrooms, stem trimmed, halved and sliced 4.5 oz
125g oyster mushrooms, stems trimmed and sliced 4.5 oz.
2 garlic cloves, crushed
250ml beef stock 8.8 oz
60ml red wine 2oz.
1 teaspoon of fresh thyme or 1/2 teaspoon dried
Pastry:
2 sheets of premade puff pastry (to fit a 23cm pie tin)
For egg wash:
1 egg mixed with 2 tablespoons milk
Directions:
Season the steak with salt & pepper. Coat in flour, shacking off excess. Reserve left over flour.
Heat the oil in a large frying pan over medium to high heat. Cook beef until nicely browned, then se
Add onion and mushrooms; cook, stirring until mushrooms are tender and liquid from them has
evaporated. Stir in garlic and reserved flour. Cook for 2 minutes, stirring well.
Slowly add the stock constantly mixing to ensure you don’t get lumps of cooked flour. Add wine, th
and steak and simmer for 5 mins. Season with salt and pepper; remove from heat, cool to room
temperature and refrigerate until well chilled.
Brush edges with egg wash and crimp to seal. Brush the top of the pie with egg wash. Cut a small h
centre of pie to allow steam to escape.
Bake for 20 mins. Reduce the heat to 180 C, 350 degrees and cook for a further 25 minutes.
1. Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection ove
2. Mix the cornbread mix, eggs, milk and cheese until blended.
3. Cut each hot dog into about 15 pieces (or as big or as little as you like).
4. Spary muffin tins with cooking spray.
5. Fill tins about 2/3 full and cook for 14-18 minutes.
6. Eat immediately or cool and put in fridge or freezer for later.
7. If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before ea
PORK CHOPS IN WINE SAUCE
4 thick pork chops
flour salt and pepper
1/2 cup white wine
2 large onions
1 tsp. soy sauce
1 tbs. of teriyaki
Chop onion and sauté in butter or margarine until brown. Add pork chops and brown well
on both sides. Sprinkle with flour, and salt and pepper to taste. Over this pour mixture
of wine and teriyaki and soy sauce. Transfer to ovenproof pan, cover and cook 350 for
40 to 50 min.
Combine first 4 ingredients in a bowl. Rub over both sides of tenderloins. Place tenderloin
between 2 sheets of plastic wrap. Pound lightly with a mallet or other heavy object to
flatten slightly. Cover and refrigerate for at least 45 minutes. Prepare grill or broiler. Grill
4-5 minutes per side or until juices run clear or until internal temperature reaches 160°F.
Preheat oven to 325°F. Combine all seasonings and salt to taste in a bowl. Rub well over all
surfaces of roast. Place roast in a shallow pan and roast 25 minutes per pound, or until a
thermator reads 155°F-160°F. Remove from oven, and let sit 5-10 minutes before slicing.
This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the
number of servings only in multiples of 6.
The recommended wines are: Riesling, Burgundy, or Cabernet
Poke a fork in chops a number of times on both sides. (This allows marinade to
flavor the meat). Marinade chops in plastic bag for 6 hours. Cook on very
hot grill. Approximately 6 to 8 minutes on each side. Use meat thermomador,
do not cook over 170 degrees
ROSE OF PARMA
1 (1 1/2 to 2 pound) veal tenderloin, pounded thin---can use a pork tenderloin---butterfly cut
Salt
Freshly ground black pepper
6 thin slices prosciutto (about 1/4 pound)
12 very thin slices Parmesan
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, peeled and crushed
1 sprig rosemary
3 cups Lambrusco or Sangiovese wine, other dry red wine can be substituted
1 cup heavy cream
Place the veal on a flat work surface and season lightly with salt and pepper. Arrange the slices of prosciutto and
cheese in the middle of the cutlet, roll into a tight package, and tie with kitchen twine. In a large
skillet, heat the oil and melt the butter over medium-high heat. Add the garlic, rosemary, and meat,
and cook to brown the meat on all sides. Add the wine, reduce the heat to medium-low, cover, and
cook until medium-rare and tender, about 15 minutes.
Remove the meat from the pan and let rest for 10 minutes before carving. Add the cream to the pan, and bring
to a boil. Cook until reduced by 50 percent and thickened, about 5 minutes. Strain and adjust
seasoning, to taste. Slice the fillet thinly and serve with the sauce.
Combine the first 4 ingredients, brush half of mixture over pork. Cover and chill 8 hours. Chill remaining molasses gl
Coat grill rack with cooking spray, place on grill over med hot. Cover w/grill lid for 18 to 20 minutes until meat
thermometer reads
160, turn meat over and baste w/ molasses glaze the last 8 minutes.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Sprinkle both sides of pork chops with ranc
mix. Place pork chops in slow cooker. Pour soup over pork chops.
Cover; cook on Low heat setting 5 to 6 hours or until fork-tender. Remove pork chops from slow co
place on plate; cover to keep warm.
In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into mushroom sauce
cooker. Cook on Low heat setting 3 to 5 minutes or until thickened. Serve over pork chops.
HEAT oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until brow
both sides. Transfer meat to slow cooker.
MIX cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.
COOK on LOW 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover
keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker
covered, on HIGH 10 min. or until thickened.
SLICE meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.
Asian pork tenderloin
1. 2 tablespoons sesame seeds
2. 1 teaspoon ground coriander
3. 1/8 teaspoon cayenne pepper
4. 1/8 teaspoon celery seed
5. 1/2 teaspoon minced onion
6. 1/4 teaspoon ground cumin
7. 1/8 teaspoon ground cinnamon
8. 1 tablespoon sesame oil
9. 1 pound pork tenderloin, sliced into 4 portions
Directions
Heat the oven to 400 F. Lightly coat a baking dish with cooking spray.
In a heavy frying pan, add the sesame seeds in a single layer. Over low heat, cook the seeds, stirring
constantly until they look golden and give off a noticeably toasty aroma, about 1 to 2 minutes. Remove
the seeds from the pan to cool.
In a bowl, add the coriander, cayenne pepper, celery seed, minced onion, cumin, cinnamon, sesame oil
and toasted sesame seeds. Stir to mix evenly.
Place the pork tenderloin in the prepared baking dish. Rub the spices on both sides of the pork pieces.
Bake until no longer pink, about 15 minutes. Or bake until a meat thermometer reaches 165 F (medium)
or 170 F (well-done).
Add the chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and
add more broth if the rice is too dry. Serve immediately.
Bake in the oven until the fish is opaque throughout when tested with the tip of a knife, about 20
minutes.
In a small bowl, add the chicken bouillon granules and the hot tap water. Stir until the granules dissolve.
Set aside.
In another small bowl, mix the butter and flour together. Transfer to a heavy saucepan. Stir over
moderate heat until the butter-flour mixture melts. Add the bouillon to the butter mixture and continue
to stir until thickened. Add the capers and remove from the heat. Pour over the fish and serve.
Heat the oven to 375 F. Lightly coat 2 squares of aluminum foil with cooking spray. Place the marinated
salmon fillets on the aluminum foil. Drizzle each with 1/8 teaspoon sesame oil. Sprinkle with pepper and
top each with 1/2 cup diced fruit. Wrap the foil around the salmon, folding the edges to seal. Bake until
the fish is opaque throughout when tested with the tip of a knife, about 10 minutes on each side.
Transfer the salmon to warmed individual plates and serve immediately.
In a saucepan, combine the vegetable stock and water and bring to a boil over high heat. Reduce the heat
to low and keep at a simmer.
In a large, heavy saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the
chopped shallots and saute until soft and translucent, 2 to 3 minutes. Stir in the white wine, if using, and
cook until most of the liquid evaporates, 2 to 3 minutes. Stir in the barley and cook, stirring, for 1 minute.
Stir in 1/2 cup of the stock mixture and cook until the liquid is completely absorbed, stirring occasionally.
Continue stirring in the stock mixture in 1/2-cup increments, cooking each time until the liquid is
absorbed before adding more, until the barley is tender, 45 to 50 minutes total. Remove from the heat
and fold in the tomatoes, chopped basil, parsley, thyme and grated cheese. Add the remaining 1/4
teaspoon salt and 1/4 teaspoon pepper and stir to combine.
Divide the risotto among warmed individual shallow bowls. Garnish with the reserved roasted tomato
wedges and the whole basil leaves. Using a vegetable peeler, cut a curl or two of Parmesan cheese for
topping each serving.
In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover
and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if
necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.
Cut the meat into 4 equal portions. Put the meat in a small bowl and pour Italian dressing over the top.
Rub the dressing into each piece. Cover and place in the refrigerator for at least 20 minutes to marinate,
turning as needed.
Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler. Away from the heat source, lightly coat
the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat
source.
Thread 2 cubes of meat, 2 green pepper pieces, 2 cherry tomatoes and 2 onion wedges onto each
skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10
minutes, turning as needed.
Divide the rice onto individual plates. Top with 1 kebab and serve
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam
until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-
high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including
their juice, basil or oregano and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently
to mix evenly.
To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan
cheese. Serve immediately.
In a shallow glass dish, combine sesame oil, soy sauce, ginger and vinegar. Add the salmon and turn to
coat all sides. Refrigerate for 30 to 60 minutes, turning occasionally.
Lightly oil grill and then heat to medium-high heat. Place salmon on grill and cook 5 minutes a side. Fish is
ready when a knife blade inserted into the center reveals that the pink flesh is almost opaque. Serve
warm.
Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20
to 25 minutes. Serve immediately.
Center the chicken breast on the sheet. Top with zucchini, potato, onion, carrots and mushrooms.
Sprinkle garlic powder and Italian seasoning on the chicken and vegetables.
Bring the foil together and make small, overlapping folds down the length of the packet to seal. Twist the
two ends several times to make a tight seal so the liquid won't escape during cooking.
Place the packet on a cookie sheet and bake for 45 minutes, until chicken and vegetables are tender.
Lasagna
1. 1 pound extra-lean ground beef
2. 1 onion, chopped
3. 1 1/2 teaspoons dried basil
4. 3/4 teaspoon oregano
5. 3/4 teaspoon garlic powder
6. 1 can (6 ounces) unsalted tomato paste
7. 1 can (8 ounces) unsalted tomato sauce
8. 3 1/2 cups water
9. 3/4 pound uncooked lasagna noodles
10. 1 cup low-fat cottage cheese
11. 3 cups shredded low-fat mozzarella cheese
Directions
Heat the oven to 325 F. Lightly coat a 9-by-13 pan with cooking spray.
To make the sauce, in a large saucepan combine the ground beef and onion. Cook over medium heat
until the ground beef is browned and onion is translucent. Drain well. Add the basil, oregano, garlic
powder, tomato paste, tomato sauce and water. Stir to mix evenly. Bring to a boil, reduce heat and
simmer for 10 minutes.
Put 1/2 cup of the sauce in the bottom of the prepared pan. Cover with a layer of uncooked lasagna
noodles, 1/3 of the remaining sauce, 1/3 cup cottage cheese and 1 cup mozzarella cheese. Repeat until
the ingredients are used up. Cover with aluminum foil and bake until the noodles are soft and the cheese
is lightly browned, about 1 hour and 20 minutes.
Place cooked butternut squash in large food processor or blender. Puree until smooth. Slowly add the
broth and puree until the sauce reaches the desired consistency. You may need to add a little water,
depending on the size of your squash.
In a small skillet, heat the remaining olive oil over medium-high heat until shimmering slightly. Add the
sage and cook until bright green, about 30 seconds. Add the onion, red pepper and garlic. Saute until soft,
3 to 5 minutes. Add the pureed butternut squash. Season with vinegar, nutmeg and more black pepper.
Add the pasta and stir until pasta is well-coated. Sprinkle with Parmesan cheese, if desired. Serve.
Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side, or until a food
thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well-done).
In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and
rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and
carefully add the whiskey (be careful not to let the alcohol flame). Stir for another minute. Top the steaks
with the mushrooms mixture and serve immediately.
Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil, and sprinkle with rosemary and
pepper. Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and
bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned, about 10 to 15
minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying
out.
Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the
chicken and serve immediately.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat
the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat
source. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side.
Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and
saute until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep
warm.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to
12 minutes, or according to the package directions. Drain the pasta thoroughly. Return the pasta to the
pot and add the chicken mixture. Toss to mix evenly. Divide the pasta among the plates. Garnish each
with 1 tablespoon Parmesan cheese and black pepper. Serve immediately.
Roasted salmon
1. Two 5-ounce pieces salmon with skin
2. 2 teaspoons extra-virgin olive oil
3. 1 tablespoon chopped chives
4. 1 tablespoon fresh tarragon leaves (optional)
Directions
Heat oven to 425 F. Line a baking sheet with foil.
Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is
cooked through, about 12 minutes. After 10 minutes, check if fish flakes easily with fork. If it doesn't,
continue baking for 2 more minutes.
Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon
with herbs and serve
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente, 10 to 12
minutes, or according to the package directions. Drain the pasta thoroughly.
Add the olives and parsley to the sun-dried tomato mixture. Stir to mix evenly.
Divide the pasta among individual plates. Top each serving with 1/4 of the sun-dried tomato mixture and
1 teaspoon Parmesan cheese. Serve immediately.
In a medium saucepan, bring broth to a boil over medium-high heat. Slowly whisk in grits to ensure no
clumping. Reduce heat, cover and simmer, stirring occasionally until thickened, about 10 to 15 minutes.
Remove from heat, stir in the butter. Cover and keep warm. (NOTE: Moist grits — not dry — that are
about the consistency of moist mashed potatoes taste best in this recipe. Add or decrease liquid for
desired consistency.)
In a large skillet, heat oil over medium heat. Add green onions, garlic and sundried tomatoes. Stir and
saute until fragrant. (If using cherry tomatoes, you may crush them once they are heated and cook into
the onion/garlic mixture.)
Add diced peppers and shrimp. Continue to stir and sauté until shrimp are pink and just cooked through.
Stir in sliced olives and capers and heat through.
Onto each plate smear about 1/4 cup grits and divide shrimp mixture equally among plates. Top each
with just a few crumbles of goat cheese, a twist of cracked black pepper and some parsley. Serve with
lemon wedges.
In a large nonstick saucepan, heat 1/4 cup of the chicken broth over medium-high heat until it simmers.
Add the celery, onions and bell pepper and cook until the vegetables are tender-crisp, about 4 to 5
minutes. Reduce heat to low, allowing the mixture to cool slightly.
In a medium bowl, add the turkey or chicken cubes and flour. Toss gently until the flour coats the meat.
Add to the vegetables and broth, cooking over low heat for about 5 minutes. Increase heat to medium
high and slowly add the remaining broth, wine, parsley, rosemary and black pepper. Cook and stir until
the sauce thickens slightly. To serve, spoon 1/4 of the casserole over each piece of toast.
To make the croutons, heat the olive oil over medium heat in a large frying pan. Add the garlic and saute
for 1 minute. Remove from the heat and let stand for 10 minutes to infuse the garlic flavor into the oil.
Remove the garlic pieces and discard. Return the pan to medium heat. Add the bread cubes and saute,
stirring frequently, until lightly browned, 3 to 5 minutes. Transfer to a small bowl and set aside.
To make the soup, combine in a soup pot the white beans, water, 1/4 teaspoon of the salt and the bay
leaf. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are
tender, 60 to 75 minutes. Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf.
Place the cooked beans into a large bowl and save the cooking pot for later use.
In a small bowl, combine the reserved cooking liquid and 1/2 cup of the cooked beans. Mash with a fork
to form a paste. Stir the bean paste into the cooked beans.
Return the cooking pot to the stovetop and add the olive oil. Heat over medium-high heat. Stir in the
onion and carrots and saute until the carrots are tender-crisp, 6 to 7 minutes. Stir in the garlic and cook
until softened, about 1 minute. Stir in the remaining 1/4 teaspoon salt, the pepper, chopped rosemary,
bean mixture and stock. Bring to a boil then reduce the heat to low and simmer until the stew is heated
through, about 5 minutes.
Ladle the stew into warmed bowls and sprinkle with the croutons. Garnish each bowl with a rosemary
sprig and serve immediately.
Organic Egg B
12
1/2
1 1/2
2
1/2
3
6
3/4
1/2
1 1/4
3/8
Instructions:
1. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish with Organic Valley butter.
Saute sausage in medium nonstick skillet over medium heat until brown and cooked through,
breaking up with back of fork into small pieces, about 10 minutes.
Add minced shallots, choped portobello mushrooms and garlic and saute 3 minutes. Add sun-
dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared
dish. Please note: Can be made 1 day ahead. Cover and refrigerate.
2. In a small bowl, combine shredded cheeses and set aside.
Whisk Organic Valley Large Eggs, half and half, 1 cup of cheese mixture, and sea salt in large bowl
to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese
and 1 tablespoon parsley over the top.
3. Bake until top of casserole is golden brown and knife inserted into center comes out clean,
about 30 minutes. Let stand 5 minutes before serving.
Serving Suggestions:
Serve with a country biscuit, or hash browns. Makes a great brunch, lunch and dinner.
Organic Roasted stuffed chicken breast
4 boneless, skinless Organic Prairie chicken breast portions (each 4-6 ounces)
1 1/2 tablespoons Organic Valley Butter
1/2 cup finely chopped onion
1 cup finely chopped mushrooms
2 teaspoons dried parsley
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 heaping cups dried bread cubes
1/2 to 2/3 cup chicken broth or white wine, warmed
1 tablespoon Organic Valley butter, melted
Instructions:
1. Grease a large baking pan or line it with parchment paper or aluminum foil. Trim
chicken breasts of all fat; flatten thickest parts of the meat by pounding it lightly with
heel of hand. Lay chicken in pan. Heat oven to 350 degrees.
2. Melt butter in large skillet over medium heat. Stir in onion, mushrooms and herbs,
Cook, stirring often, until vegetables are tender, about 10 minutes. Season to taste with
salt and pepper. Toss in bread cubes. Stir in enough chicken broth or wine to make a
moist stuffing. Brush chicken breasts with melted butter and cover each one with a
mound of stuffing, pressing it to adhere to the chicken.
3. Bake until stuffing has browned and chicken is tender, 20 to 25 minutes. Serve hot.
ey butter.
oked through,
Cut artichokes and celery into small strips. Mix with mayonnaise.
Arrange vegetables on a bed of Boston lettuce leaves and top with asparagus.
For dressing:
1/2 cup chopped fresh basil
1/2 cup red wine vinegar
1/3 cup olive oil
Dijon mustard
1 garlic clove, minced
salt and pepper to taste
hot pepper sauce
1/4 cup chopped fresh parsley
In a large bowl, combine the chick peas, beans, corn, onion, pepper, and celery; set aside.
Mix basil, vinegar, oil, mustard, garlic and spices. Pour over beans, and toss. Refrigerate up to a day.
Garnish with parsley
Cooked tortellini as indicated, drain. Gently toss all ingredients except cheese. Sprinkle with cheese.
Whisk 3/4 cup olive oil, 1/4 cup red wine vinegar, 1 clove garlice, minced 1/4 teasp diced tarragon
leaves.
Season with salt and pepper.
SUMMER SALAD
1 10oz pkg prewashed spinach (8 to 10 cups)
1 cup sliced fresh strawberries
1 11 oz can of mandarin orange sections, drained
1/2 cup fresh blueberries
1/4 cup almonds, toased
1/2 cup Tangy topper poppy seed dressing
Grape clusters and whole fresh strawberries
1. Tear spinach into bit size pieces
2. In a large salad bowl, combing spinach, strawberries, oranges, blueberries
and almonds. Drizzle with Dressing. Toss gently. Garnish with grape clusters
and strawberries.
POPPY SEED DRESSING
1/2 cup salad oil
1/2 cup sugar
1/3 cup vinegar
1/2 cup coarsely chopped onion
1/4 teas salt
1 tab poppy seeds
PARMA SALAD
1/2 pound very thinly sliced prosciutto di Parma
4 cups arugula, washed, patted dry and stemmed
1/4 cup extra-virgin olive oil
1 tablespoon aged balsamic vinegar
Salt
Freshly ground black pepper
8 ounces large button mushrooms, stemmed, caps sliced very thinly
1 cup artichoke hearts, very thinly sliced
2 ripe plum tomatoes (about 3/4 pound), cored, seeded, and finely diced
1/4 pound Parmigiano-Reggiano, finely shaved
8 fresh thin bread sticks
Arrange the prosciutto slices decoratively around the edges of 4 salad plates.
In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper,
to taste. Place the arugula in the center of the 4 plates.
In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2
teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over
the arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each
plate.
TOSS broccoli, bacon, raisins, onion and sunflower kernels in large bowl.
REFRIGERATE at least 30 minutes or until ready to serve. Mix lightly just before serving.
Broccoli Salad
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper
Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli
head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl.
Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining
ingredients, stirring well. Add to broccoli mixture and toss gently.
Broccoli Salad
5 cups fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large
serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add
dressing to the salad and toss to mix well; chill thoroughly before serving.
Sift four and mix baking powder and salt. Cut in shortening with pastry blender or 2 knives in coarse
crumbs. Beat egg and combine with milk add to flour mixture all at one time and stir with fork only until
four is dampened. (dough should be lumpy). With no further stirring drop dough by spoon over boiling
chicken gravy. (I use the can chicken gravy, about 4 cans). Cover and cook for 12 min without lifting lid.
To Double: Increase milk to 3/4 cup and use one egg, double all other ingredients.
Cooking time is the same.
FANCY POTATOES
2 LB FROZEN HASH BROWN, DEFROST
1/2 teas salt
1/2 cup chopped onion
1 pt sour cream
1/2 cup margarine soft
1/4 teas pepper
1 can cream of chick soup
2 cup cheddar cheese, shreddard
1/2 cup milk
1 cup crushed potato chips
2 tab butter
mix -- chips and butter on top. Cover, bake 350 for 1 hour. Uncover
and bake 15 min longer
In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to
taste. Place the arugula in the center of the 4 plates.
In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2
teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over the
arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate.
Prep Time: 20 minutes
Difficulty: Easy
We even tucked in some vegetables for good measure — a sneaky way to get them past little mac-and-
cheese fans!
Serves: 8
Work Time: 20 minutes
Total Time: 40 minutes
1 package (16 ounces) fusilli or rotini pasta
salt
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon coarsely ground black pepper
pinch nutmeg
4 cups reduced-fat (2 percent) milk
1 package (8 ounces) pasteurized process cheese spread, cut up
1/4 cup grated Parmesan cheese
6 ounces extrasharp Cheddar cheese, shredded (1 1/2 cups)
1 package (10 ounces) frozen mixed vegetables
1. In large saucepot, prepare pasta in boiling salted water as label directs. Preheat oven to 400 dgrees F.
2. Meanwhile, in 3-quart saucepan, melt margarine or butter over medium heat. With wire whisk, stir in
flour, pepper, nutmeg, and 1/2 teaspoon salt; cook 1 minute, stirring constantly. Gradually whisk in milk
and cook over medium-high heat, stirring constantly, until sauce boils and thickens slightly. Boil 1 minute.
Stir in cheese spread, Parmesan, and 1 cup Cheddar just until cheeses melt. Remove saucepan from heat.
3. Place frozen vegetables in colander; drain pasta over vegetables. Return pasta mixture to saucepot. Stir
in cheese sauce. Transfer pasta mixture to 13" by 9" glass baking dish. Sprinkle with remaining 1/2 cup
Cheddar. Bake, uncovered, 20 minutes or until hot and bubbly and top is lightly browned.
Applebee's® Bacon Scallion Mashed Potatoes Recipe
Ingredients
2 pounds potatoes, peeled and cut into 1-inch cubes
4 cloves garlic, peeled
5 strips bacon, cut into 1/2-inch pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk, warmed
1/2 cup low-fat sour cream
1 tsp salt
1/4 tsp black pepper
Instructions
In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender. Fry
bacon in skillet until crisp; drain on paper towels. Pour out all but 1 teaspoon bacon grease from pan. Add
scallions to grease, saute until soft, but not brown. Add bacon.
Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and
scallions. Reheat, if necessary, before serving.
Yield: 4 servings
Pizza Margherita
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). If you
stone on the grill grate. Set the temperature to High and preheat, lid closed, for at least 30 minutes
grill and pizza stone be very hot. If you don’t own a pizza stone, preheat the grill in the usual way—
While the grill heats, stem each tomato and slice lengthwise into 4 to 6 wedges. Combine the toma
oil, salt, and half the basil leaves in a blender jar or the bowl of a food processor. Blend or process
slightly chunky sauce. Strain over a bowl to remove excess liquid. Use the liquid for soups, such as g
ice cubes for Bloody Marys. Transfer the sauce to a mixing bowl and stir in the olive oil and salt. Set
Tear two 12-inch sheets of cooking parchment from a roll. Working with one sheet at a time, lightly
surface and lay the parchment on top. The purpose of the water is to keep the parchment paper fr
the dough.
Divide the dough into two equal portions and form into balls. Dust your hands lightly with flour. Pu
the center of the parchment paper and flatten it with the heel of your hand. Gently stretch and pul
about 10 inches in diameter; pinch a slight rim around the edge. If the dough springs back, let it rel
before continuing. You can also use a rolling pin lightly dusted with flour to help you achieve a thin
dough on its parchment to an upside down rimmed baking sheet. Repeat with the remaining portio
Spread a few tablespoons of sauce over the first pizza. Arrange half of the mozzarella slices on top,
between each. Dust lightly with half the Parmesan.
Carefully tilt the baking sheet with the pizza and parchment onto the pizza stone. If you aren’t usin
upside down baking sheet with the pizza directly on the grill grate. Bake the pizza until the crust is
cheese is melted and bubbling 12 to 18 minutes, depending on the thickness of the crust. Remove
pizza stone, if using, in place on the grill grate. Sprinkle the pizza with 1/4 cup of the remaining bas
teaspoon hot red pepper flakes, if using. Slice into wedges. Cook the remaining pizza the same way
let the Traeger and pizza stone cool for several hours.
Traeger Tip: To remove grease from your pizza stone, sprinkle it with cornmeal and let it sit overnig
absorbing cornmeal off in the morning.
1. Using a sturdy knife (pumpkins are hard!), cut the pumpkin in quarters. Scoop out the seeds and
the seeds from the fibers, and save the seeds for roasting, if desired.
2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is establishe
3. Arrange the pumpkin quarters, skin-side down, directly on the grill grate. Smoke for 1 hour. Incre
300 degrees F and roast the pumpkin until it is tender and can easily be pierced with a fork, about
then separate the pumpkin flesh from the skin.
4. Meanwhile, melt the butter over medium heat in a 4-quart saucepan or stockpot. Saute the onio
and translucent, about 5 minutes. Stir in the brown sugar, smoked paprika, cinnamon, nutmeg, and
add the apple cider, and cook for several minutes until the mixture is reduced and syrupy. Add the
broth. Let the soup simmer for 20 to 30 minutes.
5. Using a blender or hand-held immersion blender, blend the soup until it is smooth. Add salt and
too thick, stir in more chicken broth. Divide the soup among attractive bowls and drizzle with the h
sprig of parsley, if desired.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (
Arrange the baking sheet on the grill grate. Put the bread slices next to it (directly on the grill grate
and the bread for 30 minutes. Remove the bread from the grill, tear into pieces, and reserve. Incre
High (400 to 450 degrees F) and roast the mushrooms until they are tender and releasing their juic
about 20 minutes.
In the meantime, bring the chicken stock to a boil in a medium pot on the stovetop and add the ga
the heat to simmer, then add the mushrooms and their juices, and the onion wedges, bread, and W
the stock. Let the soup simmer for 15 minutes. Add the cream.
Working in batches, carefully puree the soup in a blender jar. (Do not fill the jar more than half full
down with a towel between the lid and your hand.) Pour the pureed soup in a clean pot and add th
Reheat before serving. Garnish with chopped parsley or chives.
Smoked Coleslaw
Combine the ingredients for the dressing in a small mixing bowl, cover, and refrigerate. Put the cab
colander or spread it out on a rimmed baking sheet. When ready to cook, start the Traeger grill on
until the fire is established (4 to 5 minutes). Smoke the cabbage for 30 minutes. Transfer to a large
dressing and stir to coat the cabbage. Taste for seasoning, adding more sugar, horseradish, or salt a
Dust the top lightly with paprika. Refrigerate until serving time.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (
temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the baking sheet on the grill grate, and roast the Brussels sprouts until they being to brow
Meanwhile, put the bacon in a cold frying pan. Saute until the bacon begins to render its fat, then a
sauté for 3 to 5 minutes until the onion is translucent and the bacon is beginning to brown. (Do not
crisp as the bacon will continue to cook on the grill.)
Using a thin metal spatula, turn the Brussels sprouts. Add the bacon and onion mixture along with
balsamic vinegar, if using, to the pan. Continue to cook the Brussels sprouts until they are tender, a
Transfer to a serving bowl.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (
temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. Tuck the thin end of th
the roast and secure it with butcher’s string. Rub the meat with olive oil and season it with the Prim
pepper. Place the meat on a rack in a shallow roasting pan.
Roast in the preheated Traeger for 20 minutes. Adjust the heat to 350 degrees F. Roast 20 minutes
degree of doneness (130 degrees F for rare; 145 degrees F for medium; 155 degrees F or higher for
5 minutes before slicing thinly. (If serving cold, thoroughly chill the tenderloin before slicing.) Garni
To make the vinaigrette, combine the tomatoes, olive oil, balsamic vinegar, and thyme leaves in a b
processor; puree until smooth. Season to taste with Traeger Prime Rib Rub or salt and pepper. Tran
serve with the tenderloin. (Best served the day it’s made.)
6 to 8 pound brisket
Your choice of Traeger Rub (Prime Rib, Beef Shake, BBQ, or your secret blend)
At 8:00: Turn on the grill to smoke with the lid open for 10 minutes. Rinse brisket and pat dry with
excess fat, but leave ¼” or so. Apply your choice of Traeger rub generously all over the brisket. (Prim
or your secret blend). Place directly on the grill fat side up and close lid. Cook on “smoke” setting fr
8:00am to 3:00pm. Turn every 2 hours.
At 3:00pm: Take brisket off grill and place on a disposable foil roasting pan. Cut up a whole onion a
brisket. Fill bottom of roasting pan with a ½” of your favorite beer. Turn grill up to medium (350 de
foil. Cook on medium from 3:00 to 4:30.
At 4:30: Take foil off brisket, (Optional: Cover with your favorite Traeger BBQ sauce) and cook until
then ENJOY!
Smoked Burgers
Ground Beef
Worcestershire Sauce
Beef Shake
Season hamburger patties with Worcestershire sauce and Traeger Beef Shake.Start your Traeger on
5 minutes to get started. Place patties on tin foil (do not wrap), and smoke for 2 hours. Remove fro
Remove the corned beef brisket from its packaging and discard the spice packet, if any. Start the Tr
with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 275 degrees F
for 10 to 15 minutes. Put the corned beef brisket directly on the grill grate, fat side up, and cook fo
combine the barbecue sauce and the mustard in a medium bowl, whisking to mix.
Pour half of the barbecue sauce-mustard mixture in the bottom of a disposable aluminum foil pan.
brisket to the pan, fat-side up. Pour the remainder of the barbecue sauce-mustard mixture over th
a spatula to spread the sauce evenly. Cover the pan tightly with aluminum foil. Return the brisket t
to cook for 2 to 3 hours, or until the brisket is tender. The internal temperature should be 185 degr
meat thermometer. Allow the meat to rest for 15 to 20 minutes. Slice across the grain into 1/4-inch
and serve immediately. If desired, spoon some of the sauce over each serving. Cover and refrigerat
Traeger Brisket
6 to 8 pound brisket
Your preferred rub (Traeger Beef Rub, Prime Rib Rub, or just salt & pepper)
PREPARATION
1. Coat brisket liberally with preferred rub (beef rub, prime rib rub or something as simple as salt a
plastic wrap.
2. Let the wrapped brisket sit 12 to 24 hours in the refrigerator.
3. Start grill on smoke – allow plenty of time for cooking.
4. After grill has ignited, place brisket fat side up on the grill grate, insert thermometer probe and s
5. After 4 hours turn grill up to 250 degrees.
6. When internal meat temperature reaches 180 degrees, remove brisket from grill and wrap in foi
thermometer probe.
7. Place foiled brisket back on grill and cook until internal temperature is 195 to 205 degrees.
Note: not all briskets are “done” at the same temperature. Once you reach an internal temperatur
the brisket using your temperature probe – you should be able to slide the probe into different par
easily, like butter. We have had better success at achieving a tender, juicy brisket by letting it reach
pulling from the grill.
8. Remove brisket and allow it to rest in the foil for a minimum of 30 minutes. Many people place i
for up to 2 hours
Make the mop sauce: Combine the coffee, beer, brown sugar, chile powder and garlic salt in a bow
any salt or sugar crystals. Transfer to a clean spray bottle and set aside.
In a small bowl, mix the Prime Rib Rub and the ground coffee. Rub this mixture on the brisket, cove
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (
Put the brisket directly on the grill grate and smoke for 2 hours. Spray the brisket with the mop sau
aluminum foil pan. Increase the temperature to 275 degrees F and continue to cook for 4 to 5 hour
with the mop sauce. If at any point the brisket appears to be drying out, cover it tightly with alumin
mopping if you do this.) When done, the internal temperature of the brisket will be 185 to 190 deg
your brisket will be tough). Let rest for 15 to 20 minutes before carving across the grain into 1/4-in
desired, with barbecue sauce on the side. Good accompaniments include baked beans and biscuits
Sullivan Street No-Knead Bread
In a second mixing bowl, combine the flours, yeast, and salt. Push your sleeve up to your elbow and
claw. Mix the dry ingredients until well-combined. Add the water and mix until blended. The dough
somewhat stringy. Tip the dough into the oiled mixing bowl and cover with plastic wrap. Allow the
temperature-about 70 degrees-for 2 hours, or until the surface is bubbled.
Turn the dough out onto a lightly floured work surface and lightly flour the top. With floured hands
itself twice. Cover loosely with plastic wrap and allow the dough to rest for 15 minutes.
Dust a clean lint-free cotton towel—not terrycloth!—with cornmeal, wheat bran, or flour. With flou
the dough into a ball and place it, seam side down, on the towel. Dust the top of the ball with corn
flour, and cover the dough with a second towel. Let the dough rise until doubled in size, 1-1/2 to 2
risen, the dough will not spring back when poked with a finger.
In the meantime, start the Traeger grill on Smoke with the lid open until the fire is established (4 to
6- to 8-quart cast iron Dutch oven—preferably one coated with enamel, such as Le Creuset—on th
grill to High, 450 degrees F, and let preheat, empty, for at least 30 minutes.
When the dough is risen, remove the top towel, slide your hand under the bottom towel to suppor
carefully tip the dough, seam side up, into the preheated pot. Remove the towel, of course. Shake
if the dough looks lopsided: It will straighten out as it bakes.
Cover the pot with the lid and bake the bread for 30 minutes. Remove the lid and continue to bake
minutes more, or until it is nicely browned and sounds hollow when rapped with your knuckles. Tu
cool. Slice with a serrated knife.
Smoky Triple Cheese Mac 'N Cheese
2-1/2 cups half and half or whole milk, plus more if needed
1 8-ounce package cream cheese (not low-fat or nonfat), cut into cubes
4 tablespoons chilled butter
1 teaspoon dry mustard, such as Colman’s
1 teaspoon hot sauce, or more to taste (optional)
3/4 teaspoon freshly ground black pepper
16 ounces (1 pound) corkscrew-shaped pasta or elbow macaroni
Salt
1-1/2 cups (6 ounces) shredded Cheddar cheese
1-1/2 cups (6 ounces) shredded smoked mozzarella or Gouda or other smoked cheese
1 cup dry bread crumbs, preferably panko, tossed with 2 tablespoons melted butter Smoked pa
PREPARATION
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). If you
controller, set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes. If yo
controller, leave your unit on Smoke.
Make the sauce: Combine the half and half, cream cheese, 4 tablespoons of chilled butter, dry mus
and black pepper in a large (12-inch) well-seasoned cast iron skillet. Place the skillet on the grill gra
smoke the mixture for 30 minutes. Remove the sauce from the grill and whisk until fairly smooth. I
temperature to 350 degrees F.
While the sauce smokes, bring a large pot of salted water to a boil on the stovetop. Cook the pasta
the package directions call for; the pasta will continue to cook on the grill. Drain, rinse with cold wa
return to the pot. Toss the cooled pasta with the shredded cheeses. Pour the smoked sauce over th
stirring gently with a rubber spatula to coat the pasta. If the mixture seems dry, add more half and
Rinse out the cast iron skillet and dry thoroughly. Tip the macaroni and cheese into the clean skillet
baking dish or casserole, smoothing the top. Sprinkle evenly with the bread crumb mixture. Place o
Bake the macaroni and cheese until it is bubbling and the top is lightly browned, 30 to 40 minutes.
paprika. Carefully transfer the skillet to a trivet or hot pad before serving.
Directions:
1. Mix all dry ingredients together.
2. Coat turkey with a little vegetable oil, and apply rub to all parts of the breast.
3. Wrap tightly in plastic wrap, and refrigerate over night.
4. Placed breast in a preheated 250 °F smoker, and apply 6 cherry bisquettes (or bisquettes of your
Drain and pat dry with paper towels; discard the brine. Put the turkey breast on a roasting rack in a
Add 1 cup of water to the bottom of the pan.
In the meantime, make the herb butter: In a microwave-safe mixing bowl, combine the butter, cho
juice, lemon zest, and salt and pepper.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (
temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Gently work your fingers or the handle of a wooden spoon under the skin on the breast to loosen i
tablespoons of herb butter under the skin on each side of the breastbone, massaging it with your fi
evenly and push out any pockets of air. Melt the remaining 4 tablespoons of herb butter in the mic
low heat. Brush the outside of the turkey breast with some of the melted butter.
Roast the turkey for 2 to 2-1/2 hours, or until the turkey is golden brown and the internal tempera
of the thigh is 165 degrees F. (Use an instant-read meat thermometer.) Baste with the remaining b
Let the turkey breast rest for 15 minutes before carving. Garnish, if desired, with sprigs of fresh her
About 1 hour before your meal, loosely wrap the roast in tinfoil and add 4 TBS of apple juice. When
dinner, check the internal temperature. If the temperature is below 170, turn up the heat to 350 u
When the roast hits 170, remove it from the grill and let it rest for 15 minutes, slice and serve.
SMOKED PORK TENDERLOINS
2 pork tenderloins, trimmed of silverskin (see Note below), each about 1-1/4 to 1-1/2 pounds
1/2 cup apple juice or cider
3 tablespoons honey, warmed
PREPARATION
Drain the tenderloins and pat dry if they came in a vacuum-sealed package with liquid. Combine th
in a small bowl and brush over the outside of the tenderloins. Season the meat generously with the
with plastic wrap and refrigerate for 2 to 3 hours. When ready to cook, start the Traeger grill on Sm
until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid
minutes. Arrange the tenderloins on the grill grate and smoke until the internal temperature of the
degrees F (medium-rare), 2-1/2 to 3 hours. Let rest for 5 minutes before slicing. The pork may be se
room temperature.
Trim any silverskin from the tenderloins with a sharp knife. Combine the melted butter and the hot
tenderloins in the mixture. When ready to cook, start the Traeger grill on Smoke with the lid open
established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 t
the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the
145 degrees F when read on an instant-read meat thermometer. (The pork will still be slightly pink
prefer your pork well-done, cook it to 160 degrees F.) Transfer the tenderloins to a cutting board. L
minutes before carving on a diagonal into 1/2-inch slices.
Make the glaze: Melt the apple jelly in a small saucepan on the stovetop over low heat or in a micr
the microwave. Add the butter and stir until it melts. Whisk in the mustard, vinegar, Worcestershir
Set aside. Generously eason the tenderloins on all sides with salt and pepper. When ready to cook,
Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 de
closed, for 10 to 15 minutes. Arrange the pork tenderloins directly on the grill grate and grill, turnin
With a basting brush, coat each tenderloin with the glaze. Roast for 10 minutes more, or until the i
the pork is at least 145 degrees F. (The pork will still be slightly pink in the center at that temperatu
pork to be well-done, roast it to an internal temperature of 160 degrees F.) Transfer the pork to a c
another coat of the glaze. Let rest for 3 minutes, then cut into 3/4-inch slices for serving.
Sprinkle the rub over both sides of the ribs. Gently pat the seasonings onto the meat, but do not
need about 1-1/2 tablespoons of rub for each side.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established
temperature to 250 degrees F and preheat, lid closed, for 15 minutes. Place the ribs rounded side
the grill grate. Smoke the ribs until browned, very tender, and the meat has shrunk back from the
1/4 to 1/2 inch, about 3-1/2 to 4-1/2 hours.
Remove the ribs from the grill grate and let rest. Increase the temperature of the Traeger to 375
with your favorite Traeger Barbecue Sauce. Grill for 6 to 8 minutes per side, or until the sauce is “
halves or individual ribs for serving.
Add all of the vegetables, ancho chili powder, sherry wine, roast, rosemary, thyme, chipotle pepp
Place a lid and slow cook for 4 to 5 hours.
HINT: To thicken any soup, use instant mashed potatoes. Use it sparingly, it thickens very fast.
BAKED POTATO SOUP
Baked potatoes till done. Remove outer skin. Leave on second skin. Cube potatoes.
Put in pot and cover with enough milk to cover. Add chicken broth. Heat through.
Serve with bacon, cheese, green onion.
Makes 12 to 16 servings.
Melt butter in soup kettle and sauté onion until limp. Add potatoes and
water to kettle, season with salt and pepper, and bring to a boil. Simmer
over medium heat until potatoes are tender, about 30-40 minutes. Add
corn and cream. Heat, stirring frequently, for ten minutes.
Bring beer and chicken stock to a boil over moderate heat. Simmer for
25 minutes. Beat egg yolks until thick and pale yellow. Beat in cream. o boil.
Slowly add a little of the hot beer to egg mixture, stirring constantly to
prevent curdling. Add egg mixture and cheese to remaining soup. Heat
for 5 minutes, but do not allow the soup to boil.
Serving Ideas : Serve with pumpernickel bread and beet salad.
Add first 8 ingredients to pan. Bring to a boil, then lower heat and simmer for 20 minutes or
until broccoli is beginning to become tender. (Make sure that broccoli is cut into bite size
pieces). When broccoli is done to proper tenderness, slowly add cheddar cheese, stiring
constantly until each bit is completely blended into soup.
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Before serving, garnish with a sprinkle of parsley or dried or fresh dill, alongside some crusty
French bread.
NOTES : A quick soup of canned beef broth, cream of celery soup, fresh broccoli, milk, wine
and cheddar cheese.
Delicious!!! This soup is great on a cold night with warm crunchy French Bread.
Island Chowder
8 to 10 servings
2 cans (28 ounces each) crushed tomatoes
1 tablespoon chopped fresh basil
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 pound fresh conch, chopped (see Options)
1 can (15 ounces) cream of coconut
1 cup (½ pint) heavy cream
1. In a large soup pot, combine the tomatoes, basil, garlic powder, salt, and pepper. Bring to a
boil over medium heat, stirring occasionally.
2. Stir in the conch and cook for 5 minutes. Reduce the heat to low and slowly stir in the cream of
coconut and heavy cream.
3. Simmer for 4 to 5 minutes, or until heated through.
OPTIONS: If fresh conch isn't available, you can use frozen, or even use fresh scallops or halibut
that you've cut into chunks.
This is a great Central and South American favorite that can be used as the base for many other recipes.
THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least
8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before
continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top
of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and
cook another 5 minutes. Add the drained beans, stock, thyme. Cover, increase heat to high
and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours. Place beans
and liquid in a food processor or blender and puree until smooth. Pour the puree back into
the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and
sprinkle with some chopped fresh dill. Pour the piping hot soup at the table.
Simmer the black beans, garlic, and veggies in 2-3 quarts of water until reasonably tender.
Add the spices to taste and simmer 10-15 minutes longer.
The veggies get a little dark-looking if added at the start, so alternatively you can simmer the
black beans until tender, saute the chopped veggies in a little olive oil, and add them at the
end with the spices.
Serve with cornbread or french bread. This soup freezes well, and is better the next day too.
In a dutch oven, combine broth, water, and onion over medium heat. Cook for 5 minutes, and
reduce heat to low.
In a blender, puree 2 cans of the black beans, until smooth. Add to soup pot along with remaining
undrained beans.
Stir in salsa and cumin, and simmer for 10 minutes. This can be served with shredded cheese or
sour cream
Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic,
cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.
Drain about 1/2 c water from beans & add it to the saute. Cook over a low heat for 30 minutes.
Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary.
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile,
separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering
broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30
minutes.
Strain broth through a colander into a large container; reserve broth and discard skin and bones.
Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Sauté until soft, about 8 to 10 minutes. Add chicken, broth
and thyme. Bring to a simmer.
(Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your
choice.)
Soup du jour:
Classic Chicken Noodle Soup
3 cups egg noodles Before removing from heat, stir in:
1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley
Add salt and pepper, to taste
Classic Chicken and Rice Soup
3/4 cup long-grain white rice Before removing from heat, stir in:
1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley
Add salt and pepper, to taste
Chicken Tortellini Soup With Zucchini and Tomatoes
1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2
medium zucchini, diced; 1 tsp. dried basil Before removing from heat, stir in:
1/2 cup chopped fresh parsley
Add salt and pepper, to taste.
Curried Chicken Soup With Chickpeas and Cauliflower
2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1
13.5-ounce can coconut milk (optional, but very good) Before removing from heat, stir in:
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir
in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved.
Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots,
celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low
and simmer for 60 more minutes.
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season
with ground white pepper to taste.
Combine all vegetables, water & bouillon in Crock Pot. Mix salt, pepper
& oregano in bowl and sprinkle over vegetables. Pour
vegetable oil over all and make sure all vegetables are coated.
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Turn Crock Pot on low and let cook all day (8 hrs). This is great,
low fat & gets even better the next day (if you have any leftovers!).
Serve with warm crackers or hot bread.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over
high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
(http://www.topsecretrecipes.com)
Serves 8.
Heat two teaspoons Olive Oil in large saucepan over medium heat. Add diced onion, garlic, and
sausage. Saute 4-5 minutes until onion is tender and sausage is browned, breaking up sausage
while cooking..
Heat 2 teaspoons Extra Virgin Olive Oil in large saucepan over medium heat. Add diced onion.
Saute 4 minutes until onion is tender. Add water, broth, chickpeas, tomatoes, cumin, cinnamon,
salt and pepper and bring to a boil. Add pasta, cover, and reduce heat to medium and cook 7-9
minutes or until pasta is tender. Stir in shredded or cut chicken pieces and warm thoroughly. Stir in
parsley. Ladle into bowls and serve immediately. Can serve with Pita Chips.
Pasta Fagioli
tablespoons olive oil
7 cloves garlic, whole
1 large onion, finely chopped
6 slices bacon, cut into small pieces
1 pinch red pepper flakes
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
1 (15 ounce) can cannellini beans, with liquid
2 quarts water
12 ounces penne pasta
In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red
pepper flakes; cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper;
cook on low for 10 minutes.
Stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic
cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue
cooking until pasta is done. Mixture should be slightly soupy. Serve immediately
Roasted Asparagus
Asparagus
Olive oil
Course Kosher salt
Sprinkle salt and broil till tips of vegetable is crisp. I found that the thicker asparagus
works best.
Cauliflower Crunch
3 tabl olive or veg oil
8 sun dried tomatoes, cut into strips
2 garlic cloves, minced
1 4.5 oz can Old El Paso chopped green chiles, drained
2 10 oz pk Green Giant frozen cauliflower in Cheese-Flavored Sauce, thawed
1/4 cup Plain Bread Crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 400. Heat 1 tabl oil in med skillet over med heat until hot. Add
tomatoes, garlic and green chilies. Cook 1 to 2 min, until heated, stirring occasionally.
Spread in bottom of ungreased 9 or 10 inch pan. Top with cauliflower in cheese sauce.
In small bowl, combine bread crumbs, Parmesan and remaining 2 table oil, mix well.
Sprinkle over cauliflower mixture.
Bake 20 to 22 min until edges are bubbly and bread crumbs are golden brown. Makes
4 servings.
Broccoli Casserole
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 ounces cream cheese -- softened
1/4 cup blue cheese, crumbled
20 ounces (2 packages)frozen chopped broccoli
1/3 cup fresh bread crumbs
Melt butter. Stir in flour and cook 1 minute. Add milk and continue cooking, stirring, until
thickened. Add cheeses and cook until cheese melts and mixture is smooth.
Cook and drain broccoli according to package instructions. Stir cheese mixture into
broccoli. Turn into a buttered 1/2-quart casserole dish. Sprinkle with bread crumbs.
Bake at 350 degrees for 30 minutes.
Broccoli Salad
1/4 cup Mayo
1/4 cup Sugar
1 tsp vinegar
2 cups Sheddard Cheese
1 lb bacon, cooked, crumbled
1 head broccoli, uncooked, cut in small pieces
Mix first 3 ingredients and pour over broccoli, bacon and cheese. Mix and serve
Layer carrots, celery, sliced onions and velveta cheese in a greased 9x13 pan.
Melt butter, add diced onions, and spices. Cook till onions are transparent,slowly add flour.
Cook with flour for one minute. Slowly add milk and cook till mixture thickens. Pour over carrots,
do not stir. Bake 375 for 15 min or until bubbling. Add bread crumbs for appearance.
Roasted Onions
8 medium onions -- peeled
1/4 cup butter
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
Heat oven to 400°F. Place onions in glass casserole baking pan or roasting pan. Mix
butter and oil together and rub the baking pan. Peel the onions and rub completely with
the butter and oil mixture. Set the onions closely together in the baking dish. Drizzle the
remaining oil and butter over the onions. Sprinkle with paprika and bake for 30 minutes,
baste onions with the drippings and bake for 20 minutes. Baste again and turn onions to
allow them to roast evenly. Bake for 15 minutes and baste again. Bake for 15 - 20
minutes, remove from pan and drain on paper towels. Sprinkle with salt and pepper and serve.
NOTES : Slow-baked, oven-caramelized whole onions.
A tighter onion will take longer to bake, so add extra time if you use Spanish onions or the like.
For a change, sprinkle with crumbled feta cheese instead of salt before serving or
alongside thin slices of buffalo mozzarella.
SQUASH CASSEROLE
2 med butternut squash, peeled and boiled until fork tender
1 bunch scallions (green parts only), chopped
1 1/2 cups sour cream
salt and pepper
1/4 lb Gruyere or Swiss cheese, grated
Drain boiled squash and mash well. Add coppped scallions, sour cream,
salt and pepper. Place this mixture in casserole and top with grated
cheese. Bake at 350 until cheese is bubbly, about 30m min.
Casserole can be made a day ahead. Cover and refrigerate casserole
and bake about 45 min before serving.
CARROTS SUPREME
8 cups sliced carrots
1 small onion, chopped
1 tab butter
1 can cream of mush soup
1 can mushroom stems and pieces, drained
1/2 cup grated Parmesan cheese
1 cup soft bread crumbs
Place carrots in saucepan and cover with water. Bring to boil. Reduce heat;
cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter
until tender. Drain carrots; add onio, coup mushrooms and parmesan cheese.
Transfer to a greased 2 1/2 qt baking dish. Sprinkle with bread crumbs. Bake
uncovered at 350 for 30-35 min.
ONION CASSEROLE
1 1/2 lbs (about 3 large) Vidalia Onions, sliced and separated into rings.
1 cup whipping cream
1 egg
3/4 teas salt
1/2 teas pepper
1/2 cup shredded sharp cheddar cheese
1/2 teas paprika
Cook onion in a dutch oven in boiling water to cover, 1 min. drain. Place onion
in a lightly greased 8 " square baking dish. Whisk together whipping cream, egg,
salt, pepper. Pour over onion. Sprinkle with cheese and paprika. Bake 350
for 25 min.
In skillet, saute red pepper and onion in butter until tender. Add soup, milk,
Worcestershire sauce and hot pepper sauce; stir until smooth. Stir in beans
and water chestnuts. Transfer to ungreased 1-1/2 qt. Baking dish. Sprinkle
with cheese. Bake, uncovered, at 350 for 15 min or until heated thru
ONION SHORTCAKE
2 large sweet onions, sliced thin
1/2 cup butter
2 pkg corn muffin mix
2 eggs, beaten\
2/3 cup milk
2 cups creamed corn
4 drops hot pepper sauce
2 cups sour cream
1/2 t. salt
1/2 t dill weed
2 cups grated cheddar cheese
Saute onion in butter, set aside. Combine muffine mix, eggs, milk, corn and
hot pepper sauce. Pour mixture into buttered 11x9 inch pan. To the onions add
sour cream, salt, dill weed and 1 cup cheese. Place on top of batter. Sprinkle
with remaining cheese. Bake 30-40 mins at 425.
Place onion wedges in a baking pan to fit. In a small bowl, combine the
vinegar, water and oil. Spoon the mixture over the onions. Sprinkle onions
with salt and pepper. Nestle the thyme springs among the onions. Roast
the onions in a preheated 400 for 45 minutes, basting occasionally, until
they are tender and golden. If the liquid seems to be evaporating add a table-
spoon or two of water. By the end of the cooking time theere should be a
syrupy glaze in the bottom of pan.
METHOD
1. Cook the cauliflower in boiling salted water for 10-15 minutes until tender. Drain and place in a flameproof
2. Meanwhile, place the milk, flour and butter in a saucepan. Heat, stirring continuously until the sauce thicke
boils and is smooth. Cook for a further 2 minutes.
3. Add about three-quarters of the grated cheese to the sauce. Season with salt and pepper to taste. Add the
mustard and nutmeg. Stir and cook for another minute.
4. Pour the sauce over the cauliflower. Mix the remaining cheese and breadcrumbs together, sprinkle over th
sauce. Grill until golden. Serve immediately.
Baked Cauliflower
1 large cauliflower
1 onion -- diced
2 tablespoons parsley -- chopped
1 clove garlic -- minced
16 ounces stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese -- optional
Marinated Cauliflower
1 Head cauliflower
1 md Onion -- chopped fine
1/2 c Black olives -- chopped
Fine
2 tb Lemon juice
1/4 c Oil
1 cn Anchovies -- chopped fine
1/2 ts Pepper
Not everybody loves Brussels sprouts, which taste and look like sweet little cabbages, but I bet this recipe wo
change their mind.
by Paula Deen
Directions:
In a heavy-bottomed pot over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper t
Sauté the onion and garlic in the bacon grease over low heat until soft, about 3 minutes. Add the Brussels spr
and stir them around so that they are coated with the bacon grease.
Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 - 15
minutes. Stir in the butter just before serving. Garnish each serving with bacon bits.