A Free Recipe

10 Crockpot Recipes for Stress Free Meals

2012-02-12T06:31:00.000-08:00

Thanksgiving is over and after all the effort put into the dishes made, I'm sure many of us can use some easy, stress free meals. In fact, if you have a slow cooker (aka Crockpot) that you want to get more use out of, I have some recipes to share! Unlike many crockpot recipes, I'm not a fan of cream soups so you won't find recipes calling for them below. Here are 10 Crockpot Recipes for Stress Free Meals to give you more time to relax and prepare for the upcoming holidays...

Korean Style Short Ribs
This is one of my all time favorite short rib recipes...
and its so flavorful and falls right off the bone tender.

1 cup soy sauce ( I use Silver Swan, a Filipino brand, but any would do, even low sodium)
1 cup packed light brown sugar
4 tablespoons sesame oil
4 tablespoons rice vinegar
4 tablespoons minced fresh ginger
I head of garlic, peeled and minced
1 teaspoon red pepper flakes
5 lbs beef short ribs, uncut whole ribs
1-2 stalks green onions, sliced thin for garnish
1/2 teaspoon white sesame seeds for garnish

Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quart slow cooker and pour sauce over. Cover and cook on high for 4 hours or on low for 6-8 hours. Remove ribs from crockpot and serve hot over a bed of rice with a garnish of green onions and sesame seeds.

*Alternately, if you don't have a crockpot/slow cooker, simply place the ribs in a foil lined baking sheet and baking in a preheated 350 degree oven for 1-1/2 hours until cooked
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Pork Barbacoa
An interesting dish involving... a can of Coke?
Believe me, it's the secret ingredient for this dish!

5-6 pound pork roast
3-4 cloves minced garlic
1 onion, diced
water to cover half way
1 tablespoon cumin
1 cup dark brown sugar
12 oz bottle La Victoria taco sauce
20 oz Coke

Place pork roast in a crock pot with the garlic and onion. Add water halfway covering roast. Cook on low for 6-8 hours.

Drain water and add remaining ingredients. Cook 4-6 more hours on low. Shred pork and serve with tortillas, rice or whatever you'd like.
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Best Ever Beef Dip Sandwiches
Ridiculously easy, this recipe transforms a beef chuck roast
into a flavorful, tender dish which gets better as it cooks!

4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better
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Cheesy Italian Meatballs & Marinara Sauce
Spaghetti and meatballs is never too much effort to make
when you make it in your crockpot!

Slow Cooker BBQ Ribs
Four ingredients is all you need for this super simple recipe...

2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (equivalent to one 6 oz can.)
8 cloves minced garlic
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
Salt
1/2 cup red wine (I used Cabernet Sauvignon)
2 (28-ounce) cans crushed tomatoes
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil
minced fresh Italian parsley for garnish

Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 teaspoon salt and cook until golden, about 8 minutes.

Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.

Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.

Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.

If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

If making in the slow cooker/crockpot - Place contents of freezer bag in a slowcooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.
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Moroccan Chicken
Get a taste of some ethnic flavor with this dish and serve it up
with couscous for a super quick side dish.

2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
salt and ground black pepper
3 tablespoons olive oil
8 bone in, skin on chicken thighs (about 3 pounds), trimmed of excess fat
1 large onion, halved and sliced thin
2 tablespoons water
4 medium garlic cloves, minced
2 bay leaves
2 cups low sodium chicken broth
1/2 cup golden raisins
1 (2-inch) strip of lemon peel
3 tablespoons juice from 1 lemon
1/2 cup kalamata olives, pitted and coarsely chopped
2 tablespoons chopped fresh parsley or cilantro leaves

Combine paprika, cumin, ginger, coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons olive oil in a large bowl. Pat dry the chicken thighs with paper towels, then place in the bowl with the spices. Coat chicken with the spices.

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add half of the chicken thighs, skin side down, and cook without moving until lightly browned. Flip chicken and continue to cook until second side of golden. Transfer browned chicken to a plate and set aside. Repeat with remaining chicken thighs. Place chicken in a slow cooker/crockpot.

Add onion and water to the same skillet and return to medium high heat. Cook, scraping the brown bits on the bottom until the onion has softened and begins to brown. Place the onions in the slow cooker/crockpot.

Add the minced garlic, bay leaves, raisins, lemon peel, olives and chicken broth to the crock pot. Cover and cook on low for 4-6 hours or high for 2-4 hours.

To serve, add lemon juice to dish and stir. Season with salt and pepper to taste. Pour sauce over the chicken and sprinkle with parsley or cilantro.

* To make ahead/freezer meal - Prepare chicken as directed above and allow to cool. Place cooled, cooked chicken in a gallon sized freezer bag. Prepare the onions as directed above and place in the same gallon sized freezer bag. Add the minced garlic, bay leaves, raisins, lemon peel,and olives in the freezer bag; seal and freeze. When ready to prepare, defrost completely. Place contents of freezer bag in a slow cooker/crockpot. Add the chicken broth to the slow cooker/crockpot and cover. Cook on low for 4-6 hours or high for 2-4 hours. To serve, add lemon juice to dish and stir. Season with salt and pepper to taste. Pour sauce over the chicken and sprinkle with parsley or cilantro.
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Roman Style Chicken
Chicken, bell peppers, artichokes, tomatoes, wine and fresh herbs make up this dish.
It's full of flavor and easy to prepare in advance!

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/2 teaspoon garlic powder
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 slices bacon, chopped
2 cloves garlic, chopped
1 cup artichoke hearts
1 (15-ounce) can diced tomatoes, undrained
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder. In a heavy, cast iron skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the artichokes, tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Just before serving, add the capers and parsley; stir to combine and serve.

* To make ahead/freezer meal - Prepare the chicken as directed above. Transfer the browned chicken to a plate and cool completely, then place in a gallon sized freezer bag. Prepare the sauce for the dish as directed above, omitting the stock, capers and parsley (which will be added later). Cool completely before adding the sauce to the gallon sized freezer bag. Freeze the bag. When ready to prepare, defrost the freezer bag completely. Place the contents of the freezer bag into a slow cooker/crockpot. Add 1/2 cup chicken stock and cook on low for 2-3 hours. Just before serving, add the capers and parsley; stir to combine and serve.
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Slow Cooked German Short Ribs
These short ribs are slightly sweet, slightly sour and every bit tasty...

2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 slice onion, sliced
3/4 cup dry red wine
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour
1/2 cup frozen peas

In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.

In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.

In a slow cooker, combine onions, wine, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.

Cover, and cook on Low for 6 to 8 hours.

Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour and frozen peas; stir into the sauce. Cook for 10 minutes, or until slightly
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Maple & Brown Sugar Pork Tenderloin
The combination of maple syrup and brown sugar in this dish
makes for a sweet, yet savory flavor that works wonderfully with pork.

2 pork tenderloins, about 1 pound each
salt and pepper
1 small clove garlic, minced
4 tablespoons grainy Dijon mustard or country-style
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon cider vinegar or balsamic vinegar
(I used Champagne Orange vinegar)
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon pure maple syrup or Maple Sugar Seasoning
1 tablespoon cornstarch
1 tablespoon cold water

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

I paired this pork tenderloin with mashed sage sweet potatoes and steamed broccoli.
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Shredded BBQ Pork Sandwiches
Forget bottled BBQ sauce, this recipe makes it from scratch
and it's well worth the effort in this sandwich!

3-4 pounds pork shoulder or pork butt
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon garlic powder
8 hamburger buns (toasted if preferred)

BBQ Sauce:
1 tablespoon extra virgin olive oil
2 bacon slices, diced
4 sprigs fresh thyme, leaves removed
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Season your pork shoulder or pork butt with salt, freshly ground pepper and garlic powder.

Heat a 2-count of oil in a large saucepan over medium heat. Add the bacon and render the bacon fat. Add the onion, garlic and thyme leaves cooking slowly for 5 minutes.

Add the rest of the sauce ingredients, stir and simmer. Cook slowly for 20 minutes to meld the flavors. Pour BBQ into your crockpot and add your seasoned pork shoulder or pork butt.

Cook in your crockpot covered, on low for 6-8 hours or on high for 4-6 hours.

While in the crockpot, shred the pork with 2 forks. Place the shredded pork in between two hamburger buns and serve hot.
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Baking Soda Clay

2012-02-06T20:04:00.000-08:00

Here's another homemade modeling compound that good for both kids and adult artisans. Compared to the homemade polymer clay I presented a few weeks ago, it's non-elastic when wet and much "softer" when dry---that is, easy to sand smooth or to reshape, to add etchings, and possibly even to carve (I haven't tried). I've used it to make a variety of small items, particularly small bowls and candle holders (shown below in order of finished-ness). It takes paint well but I would finish painted pieces with a coat of varnish.
Sanded nice and smooth!
Materials

* 1 cup corn starch
* 2 cups baking soda
* 1.25 cups cold water
* Non-stick pot
* Wooden spoon
* Med-large bowl (not pictured)
* Damp cloth, lid or plate (not pictured)

Steps
Combine ingredients in pot and stir until smooth.

Cook over low-medium flame, stirring constantly, until the mixture resembles mashed potatoes.

Remove from heat and let cool in a separate container either covered with a damp towel or mostly covered with a plate or lid.

Sculpt. If necessary, use a bit of water to stick bits of dough together. Be careful, though, as the softness of this dough makes it prone to dissolve.

Allow to dry, about 2 days depending on the size and thickness of your finished piece. You can speed up drying in a 150 F oven, cracked open, or a 350 F oven turned off (heat the oven to 350 F and then turn it off).

Reynolds Wrap

2012-02-01T07:02:00.000-08:00

Reynolds Wrap has lock in taps to hold the roll in place

Some useful information, in case you didn't already know.
If you did, then you are way smarter than me!

(Don't you even try and act like you already knew this, either.)

I had to go into the kitchen and check this out for myself. Whoever looks at the end of your aluminum foil box? You know when you try to pull some foil out and the roll comes out of the box. Then you have to put the roll back in the box and start over. The darn roll always comes out at the wrong time.

Well, I would like to share this with you.

Yesterday I went to throw out an empty Reynolds foil box and for some reason I turned it and looked at the end of the box. Written on the end it said, Press here to lock end. Right there on the end of the box is a tab to lock the roll in place. How long has this little locking tab been there? I then looked at a generic brand of aluminum foil and it had one, too. I then looked at a box of Saran wrap and it had one too! I can't count the number of times the Saran wrap roll has jumped out when I was trying to cover something up.

Brave Little Toaster

2012-02-01T07:01:00.000-08:00

You can flip a toaster on its side and grill cheese in it.

Here's whatchaaaa need...
Ingredients:

- 2 slices of muenster cheese
- 2 slices of white bread
- four thinly shaved pieces of speck
- 1 tbsp of good and evil pickles
(or any sweet and spicy pickles)
- 1 toaster

Now before you begin - please take these necessary precautions and pay attention to these slightly horrifying important parts.

1. CLEAN OUT YOUR TOASTER.
2. FLIP YOUR TOASTER ON IT'S SIDE.
3. DO A TEST RUN.
4. DO NOT LEAVE YOUR TOASTER UNATTENDED WHILE YOU'RE MAKING THIS GC.

Basically just pop a piece of bread in there to see if you have any hotspots. These are areas that burn quicker than the rest of your bread. If you have a new toaster, you probably won't have this issue. But if you've got them you need to be aware and take extra steps before you start to toast the cheesed up pieces. Of course, my crappy old toaster had one really bad hotspot; in the back of the top slot which caused instant burnt toast once it was flipped on its side. I'll tell you how I remedied this later on in the post.

Another point that I need to mention is that when I was doing the research for this post, I found that quite a few people had toasters that had these metal gates that sort of gripped the bread while it was being toasted. My hand-me-down vintage toaster is probably about 8 years old, so it doesn't have any fancy metalwork. But some do, and if yours does, this method won't work for ya. SORRY! The heated metal prongs will press into the cheese and start a smoky mess and maybe even start a fire which is not a lawsuit I'd like to deal with. So yeah, give up now if that's what's going on in your kitchen. Come back next week and I'll have a new method just for you!

So when you use the whole "toaster technique" you're going to want to use a super flat slice of cheese. Using shredded cheese would be an absolute mess and would definitely fill your house with the smell of burnt cheese. No bueno.

So yeah, stick to the sliced stuff and lay one slice on each piece of bread.

Also, now that you're aware of your hot spots and are ready to start to melt some cheese, go ahead and gently press down your toasting lever and watch the magic unfold.

I let mine toast for about two and a half minutes on the "low" setting. And because of my toaster's hot spot, I made sure to rotate my bread half way through so the back wouldn't get all burnt up and cause my house to smell like death. Yes, death. It's awful, but not as awful as burnt hair. That's the worst.

And here's another tricky part, if your toaster is anything like mine, it will projectile-launch your toast four feet across the room when it decides it's "done". This is a serious issue. Cheese burns are no fun and they seriously feel like molten lava if they just so happen to launch out and hit you in the stomach while you're wearing a bikini*.

Make sure to gently pop your toast out, and have a shirt on, please, please, please take my advice and have a shirt on.

Now this is the part when you need to work quickly. After the cheese has melted, take your toast out and start piling on the good stuff.
I threw on some speck, which is like a juniper flavored version of prosciutto. It's super yummy and salty and good, and I actually like it about 300 times more than regular ole' prosciutto.

Then I piled a couple of these delicious sweet and spicy pickles that my friend Bev mailed me from Florida. They're called good and evil pickles and they're made by the wonderful people at Mercier Orchards. Basically it's equal parts whole garlic cloves, sliced jalapenos, and cucumber rounds. They're super spicy but it's not overwhelming because the sweetness masks the burning which in turn, forces you to keep eating them so that you maintain this equilibrium of hot-to-not-so-hot balance.

Am i the only one that experiences this vicious and sometimes fattening cycle? I think that's why I always eat way too much chips and salsa at Mexican restaurants. Sorry, back to the point.

Once your fillings are all in, place the other piece of cheesy toast on top. If you're not afraid of a few hundred calories more, smear some butter all over the toast to make it more grilled cheese-ish. I felt really weird about not putting butter all over this sandwich but I'm going back to Florida for a visit next week and i might have to be in a bathing suit, so i figured I could go without it... even if i felt like a traitor.

Now slice it down the middle and serve immediately!

In conclusion, this is definitely a method that should be used only in desperate situations. To be honest, I'll probably never do the toaster technique again, but at least we all know that it can be done without the tricks of cable television! I mean, it's not that bad, just a little dry and anxiety provoking (totally didn't even think about cleaning out the crumbs before I did a test run which was a bad idea).

FRENCH CHICKEN BROCOLLI SUPREME

2012-01-16T07:27:00.000-08:00

Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Eat and enjoy!

10 fun appetizer ideas for kiddies that’ll make the grown ups wanna sit at the kids table!

2012-01-15T21:26:00.001-08:00

Hey, appetizers aren’t just for adults! Let the kids in on the action with snacks and giggles made with them in mind. Here are 10 apps that’ll ward off the hunger pangs with fun foods made just for the li’l folks.

1. Mini Corn on the Cob Bites (featured recipe)

An all-new Tablespoon exclusive recipe! Turn a box of Kix cereal and Fruit-Roll Ups into these ridiculously easy and totally adorable one-bite corn-on-the-cob treats.
Ingredients
15 large marshmallows
4 tablespoons butter
2 1/2 cups KIX cereal
6 Fruit Roll-Ups (green & blue)
Directions
1 Use a pair of sharp scissors to cut the Fruit Roll-Ups into 1 1/2" triangles. The triangles should be tall, long, and skinny. They're going to become the "husks" of your corn, so you'll want to unroll them (leaving the plastic on one side of the Fruit Roll-Up) and slice them into leaf-like pieces. They don't have to be perfect!
2 In a large, nonstick skillet, melt the butter and add the marshmallows. Stir over medium heat until melted. Add the KIX cereal. Allow to cool just slightly.
3 Wet your fingers with just a bit of cold water.
4 Working quickly, press together a golf-ball sized amount of KIX together, the roll them into cob-shaped ovals.
5 Remove the plastic from the backs of two of your pieces of Fruit Roll-Up, gentle press the triangles on to the bottom sides of the corn "cob." Continue until all corn cobs have been assembled. Serve and enjoy!

2. Peanut Butter Turkey Bites

An all-new Tablespoon exclusive recipe! Peanut butter balls become tasty truffles in these easy as can be kiddie apps!
Ingredients
3/4 cup peanut butter
1 cup powdered sugar
1/4 teaspoon vanilla
2 packets Gushers fruit snacks
1 Fruit Roll-Up (red and yellow)
1 Fruit Roll-Up (blue and green)
1/4 cup chocolate sprinkles
8 almond slices (cut just the 1/4" tip of each almond off to make the "beak)
16 dried wild blueberries OR mini chocolate chips
Directions
1 In a small bowl, use a fork or electric beater to mix the peanut butter, powdered sugar, and vanilla together. The mixture should resemble a soft clay. You want to be able to mold it and have it stay in place without melting. To firm up the mixture, add a tablespoon of powdered sugar at a time until the perfect consistency is reached. To soften the mixture, add a half-tablespoon of peanut butter until the perfect consistency is reached.
2 Using 3/4 of the mixture, roll 8 balls the size of large grapes, then roll them into the chocolate sprinkles. Place these balls into a small candy wrapper. Roll the remaining mixture into 8 mini balls, about the size of a large blueberry. Gently press the blueberries for eyes and a small piece of sliced almond into the center for the beak. Place these small balls on top of the larger, chocolate spinkled balls.
3 Gently set two Gushers into the two sides of the candy wrapper to form "wings."
4 Open and unroll the Fruit Roll-Ups. Cut them in half lengthwise, then press the red/yellow and green/blue pieces together to create a seam. With a pair of sharp scissors, cut this large, multi-colored piece of fruit roll-up into 3-4" by 2" squares. Gather them into "fans" then gently set these fans into the back of each candy wrapper to create tails.
5 Refrigerate your sweet little turkeys until ready to serve.

3. Penguin Appetizers

Everyone at the table will want more of these teeny-tiny penguins! All you need are olives, carrots, and a bit of cream cheese to get the party started!
Ingredients
2 5.75 ounce cans small, jumbo pitted black olives
2 5.75 ounce cans large, jumbo pitted black olives
1 8 ounce pkg. cream cheese
2 large carrots
box tooth
Directions
1 Start by slicing a carrot to create a small, round circle. Cut out a small “slice” from the carrot round and set aside.
2 Using a large pitted black olive and a knife, slice from top to bottom to open the olive up. Use a small spoon or teaspoon scoop to fill the inside of the black olive with slightly softened cream cheese. Try using a cheese knife to smooth out the cream cheese and a napkin to clean off the black olive.
3 Place the cream cheese-filled black olive on top of the carrot round and use a toothpick down the center to secure.
4 Place the small carrot slice (from step 1) into the hole of a small pitted black olive. Slide the small black olive onto the toothpick to finish your penguin!

4. Pizza Deviled Eggs

Got a picky eater who would rather have pizza than a homecooked Thanksgiving feast? Now they can have their pizza and eat it too with these scrumptious Pizza Devilled Eggs.
Ingredients
12 hardboiled eggs, peeled
1/4 cup mayonnaise
1/4 cup Italian cheese blend
Salt
Pepper
1/4 cup mini pepperoni pieces
2 tablespoons chopped green onions
1 Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with fork.
2 Stir mayonnaise and cheese into yolks until smooth and creamy. Stir in salt and pepper to taste. Fill whites with egg yolk mixture, heaping it lightly. Press several mini pepperoni slices onto the top of each egg. Cover and refrigerate up to 24 hours.
3 Just before serving, garnish with green onions.

5. Fruit Dip

Serve up something light and healthy before all of those hearty mashed potatoes and gravy and marshmallow-topped sweet potatoes stick to your kiddos ribs! This simple and fresh fruit dip is as kid-friendly as appetizers come.
INGREDIENTS
4 oz (from 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup marshmallow crème
1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt
1/2 cup chopped strawberries
15 fresh strawberries, stems removed, cut lengthwise in half
30 pieces cut-up melon
30 grapes
DIRECTIONS
1 In medium bowl, beat cream cheese, marshmallow crème, yogurt and strawberries with electric mixer on high speed until smooth.
2 Cover; refrigerate at least 1 hour. Serve dip with fruit. Garnish with fresh mint, if desired.

6. Meatball Pops

What’s more fun than eating stuff stuffed with stuff? Well, these mini meatball pops, that’s what! This recipe is easy to pull together, and kids of all ages will be delighted to enjoy biting into these surprising Meatball pops!
INGREDIENTS
1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1/3 cup shredded Monterey Jack or Cheddar cheese
10 refrigerated or frozen cooked beef meatballs, thawed
1/4 cup LAND O LAKES® Butter, melted
2/3 cup finely crushed seasoned croutons
10 large appetizer picks or lollipop sticks, if desired
1 1/2 cups tomato pasta sauce, heated
DIRECTIONS
1 Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.2Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet.3Bake 10 to 15 minutes or until golden brown.4Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.

7. Chex Pumpkin Pie Crunch Mix

Looking for a make-ahead appetizer that your kids can really dig their hands into? Try pulling together a batch of this easy Pumpkin Pie Crunch mix for the ultimate pre-Thanksgiving meal snack!
1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans
1 In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2 Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

8. Donut Hole Pops

Turkeys and acorns and donuts… oh my! Stick a donut hole on a stick, decorate it with a few basic ingredients, and you’ve got a fun little sweet that kicks off Thanksgiving with some serious personality.
ingredients:
FOR ALL THE DONUT POPS:
1 box plain donut holes
1 package of Candiquik chocolate flavored candy melt
15-20 long, thin wooden popscicle sticks
ALSO NEEDED FOR BASIC DONUT POPS:
1/5 cup chocolate sprinkles
ALSO NEEDED FOR THE TURKEY DONUT POPS:
2 tablespoons mini white chocolate chips
1 tablespoon blue or green flat, circular sprinkles
15-20 candy corns
15-20 red Jelly Belly jellybeans or red licorice candies
ALSO NEEDED FOR THE ACORN POPS:
5 pretzel sticks, broken into half-inch pieces
1/4 cup chopped nuts
directions:
FOR BASIC DONUT POPS:
For basic chocolate covered donut pops, melt the Candiquik according to package directions. Carefully press a wooden popscicle stick into the center of a donut hole, then roll it around gently until covered with chocolate coating. Allow any excess chocolate to drip off of the donut pop. Decorate immediately using any of the three techniques below.
TO MAKE THE BASIC POPS:
2 tablespoons chocolate sprinkles
Follow the basic directions, coating the donut holes one at a time, and decorating them immediately, before the chocolate hardens. To decorate: a) Sprinkle lightly with choclate sprinkles. b)Stick donut pops into a block of styrofoam and allow time to cool & hardened.
TO MAKE THE TURKEY DONUT POPS:
Follow the basic directions, coating the donut holes one at a time, and decorating them immediately, before the chocolate hardens. To decorate: a) press one candy corn into the center of the donut hole to make a 'beak,' b) gently place two mini white chocolate chips tip-side down for the eyes. c) Dip the tip of a jelly bean into the melted chocolate coating, then press it gently into place below the candy corns. Stick donut pop into a block of styrofoam until hardened. d) Once hardened, melt a tablespoon of white chocolate chips in a ziploc bag, snip off a very tiny part of the corner, and pipe a bit of melted chocolate onto the 'eyes' then quickly press a sprinkle atop to make the colored part of the eye. Allow chocolate to harden before serving.
TO MAKE THE ACORN POPS:
Follow the basic directions, coating the donut holes one at a time, and decorating them immediately, before the chocolate hardens. To decorate: a) press a wooden popscicle stick into the center of the donut holes. b) dip only the top half of each donut, immediately coating them with chopped nuts and pressing a pretzel stick into the stop part of the donut. c) Stand donut pops upright on a piece of styrofoam. Allow chocolate coating to harden before serving.

9. Appetizer Pinwheels

Appetizers that look like cookies and taste like paradise are so hard to come by. Which is why you ‘d best nab this recipe and serve it to your kids. Isn’t it high time they learn the flavor of Utopia? And to think! All you needed was a batch of these cute little appetizers.
Ingredients
2 packages (17.3 ounces each) frozen puff pastry, thawed
2 containers (7 ounces each) refrigerated basil pesto, sun-dried tomato pesto or yellow pepper pesto
1 egg, beaten
Directions
1 Heat oven to 400°F. Roll each sheet of puff pastry into 14x10-inch rectangle on lightly floured surface.
2 Spread half of a container of pesto over each rectangle, leaving a 1/2-inch edge on long sides. Loosely roll pastry from short end; brush seam end with egg and pinch to seal. Cut into 1/2-inch slices. Place on ungreased cookie sheet.
3 Bake 8 to 10 minutes or until golden brown.

10. Mini Crescent Dogs

The one. The only. The proverbial fave. Gotta have ‘em!
Ingredients
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
Directions
1 Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2 Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3 Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Guacamole Brushetta

2012-01-15T20:58:00.000-08:00

As a California girl at heart, I will find any excuse to enjoy homemade guacamole. This time I’ve put a spin on my traditional guac by serving it up as the centerpiece in this simply delicious bruschetta recipe. And how can you go wrong with this arsenal of flavor-packed ingredients? The crunchy French bread serves as the perfect host to the avocado mixture, which is overflowing with fresh lime juice, tomatoes and chopped cilantro.

Guacamole Bruschetta
Yield: 12-15 servingsPrep Time: 15 minCook Time: 6 min
Ingredients:
½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:
Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

3-Ingredient slow cooked Pulled Pork sandwhicih

2012-01-15T18:26:00.000-08:00

Only 3 ingredients to moist, flavorful pulled pork that can be prepared in minutes and cooked in a slow cooker.

The lazy days of summer are almost here and as the temperature climbs, my willingness to slave in a hot kitchen diminishes.

This easy 3-Ingredient Pulled Pork can be thrown together in a slow cooker without much effort and without heating up your house. Spend the day at the pool and come back to delicious, fall apart in your mouth pork.

Get your notepad ready for the ingredient list. Think you can handle it? Pork tenderloin, root beer, and your favorite barbecue sauce. Bam! Dinner is done!

Now you could use a pork shoulder or butt here but I prefer the healthier and leaner pork tenderloin because it makes shredding so much easier because there’s no need to meticulously separate the meat from the fat. And because the pork cooks in root beer it doesn’t need the extra fat that a pork shoulder or butt offer to keep it moist.

The root beer acts as a tenderizer and after soaking in it all day, the pork practically melts in your mouth. Not only does the root beer work better than a store bought meat tenderizer, it gives the pork a hint of sweetness. I’ve used other flavors of soda, but root beer is by far my favorite. But feel free to experiment with your soda of choice!

Serve warm on top of hamburger buns with some corn on the cob and a salad.

Prep Time: 5 min
Total Time: 6 hrs
Serving Size: 8 Servings
Ingredients
1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
1 (12 ounce) can of root beer
1 (18 ounce) bottle of barbecue sauce
8 hamburger buns
Directions
1Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
2After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Elephant Cookies

2012-01-14T13:42:00.000-08:00

One tip for cutting out the elephant shapes; dip the cutter in flour first so that the dough slides out better, especially with a slim shape like the elephant trunk. I use a silicon pastry brush to dust off the excess flour.
___________________________________________
SUGAR COOKIE RECIPE:
Ingredients:
2 1/2 cups butter (at room temperature)
2 cups sugar
2 large eggs
seeds from 1 vanilla bean (or 3 tsp vanilla)
5 cups flour
1 tsp baking powder
1 tsp salt
Instructions:
1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.
4. Sift your dry ingredients together. (Flour, baking powder and salt).
5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9. Preheat your oven to 350°F or 176°C.
10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
11. Let cookies cool to room temperature and decorate!

Royal Icing
You can find my favorite royal icing recipe here. The consistency of icing is key for easy decorating.
Ingredients:
6 oz (3/4 cup) of warm water
5 Tablespoons Meringue Powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
*** Note; if your meringue powder has no vanilla flavour (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.
Directions:
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
____________________________________________

Decorating Steps
What you’ll need:
Piping Tip #2
Piping Bag
Couplers
Small fondant rolling pin
Fondant and heart punch cutter (*Optional – Heart can be piped with icing)
Gel paste colors
Step One:
Outline the elephant shape with royal icing. For detailed decorating tips, this tutorial may be helpful for you.

Step Two:
With the same icing, flood, or fill in your shape.

Step Three:
Let the base dry for at least 6-12 hours.

Step Four:
Add the ear by outlining and filling in right away.

Step Five:
Add a small black dot of icing for the eye. Let the ear and eye dry for a minimum of 6-12 hours.

Step Six:
Roll out your white fondant to about 2mm thick, and punch out a heart shape.
Step Seven:
Adhere fondant heart to ear with a dab of icing.

Done!

World’s Easiest Boiled Eggs

2012-01-14T11:55:00.001-08:00

Raise your hand if you enjoy making boiled eggs? I’m raising mine because I make them every week. My two boys LOVE boiled eggs. Guess what? I ate eggs nearly every day while I was pregnant. I craved them scrambled, boiled and fried and sadly, I still like them. So, no wonder they love eggs.

I also am the executive devil egg maker on hubby’s side of the family. I’m recruited at every event. So, I’ve learned to love making boiled eggs and I’ve nearly perfected them (No one is perfect).

Here is the world’s easiest way to make boiled eggs.

1. Fill a pot with water and set the temp to high. Add desired amount of eggs making sure the water covers the entire egg. Bring it to a boil. DON”T CONTINUE TO BOIL. Once it begins, remove it from the heat and put a lid on it. Set your timer for 15 minutes.

2. Ding! Pour the hot water off and immediately fill your pot with cold water. Add as much ice as you can to this water. If it melts in a few minutes, add more. The water should be icy cold when you put your hand in it. If not, continue adding ice.

3. After about 10-15 minutes (no set time), pour NEARLY all of the water off reserving about an inch.

4. Put the lid on and now it’s time to play bumper cars. You heard me, shake those babies bumping them together back and forth. You’ll look ridiculous, but I promise it’s worth the goofy look so you’re not peeling each one under cold running water. Just continue to shake, shake, shake for about a minute and voila! When you remove the lid nearly all of your shell has fallen off the egg and they EASILY peel off without peeling the egg off.
There that’s my method of boiled eggs. I store them in a ziploc bag (dated-because they have a week long shelf-life) in the fridge and I’ve saved myself time, energy and money (because I didn’t buy the boiled eggs in a bag sold at the store). And my boys are happy all week long. I add them to my chef salad or eat them as a protein snack.

P.S. If you’re making deviled eggs, whip your yolk with your wire whisk in your mixer. And whisk a long time and add a tablespoon or two extra mayo and top it with a sliced olive with pimento. All your in-laws will think you’ve went to culinary school!

Have you ever tried this bumper car method? Do you make deviled eggs? Now you can!
+++++++++++++++++++++++++
DEVILED EGGS

INGREDIENTS:
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1) Cut eggs lengthwise in half. Slip out yolks and mash with fork.
2) Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

FREEZER COOKING WITH SLOW COOKER RECIPES

2012-01-09T19:15:00.000-08:00

I took one day and did a big preparation project for crock pot meals. So that I would have meals to put in a crock pot so when I got home from working all day, dinner would be ready to eat. There is nothing more rewarding then to walk into a home full of good smells.

All the preparation was for only slow cooker recipes. Basically, all I did was chop vegetables and assemble ingredients.

Even with doing it this way, it was still a 3 hour affair, but during this time I was able to finish all the cooking for as many meals as you can buy ingredients for. Most importantly when I get home from work and my feet are aching, like they normally do. I don't have to worry about dinner. I can ladle up a bowl of my crock pot meal, pour a glass of wine and set down to enjoy an awesome meal with my husband and relax. That's HUGE for me.

I chopped all the vegetables and put them into the gallon ziploc bags, then added the meat, then added the spices from the recipes below. This gives you variety. You are not eating the same recipe every night. Variety is the spice of life.

Once I was done and cleaned everything up, I felt like I had invented electricity! I thought I was such a genius for finally (it took me over a year, people) getting once a month cooking down to an efficient and easy art form.

I use a ton of vegetables in each meal, because I don't tend to eat a lot of veggies through out the day, so I try and get them all in at dinner.
Use the following recipes and add the desired ingredients. Then freeze.

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.
I am telling you it will change your life! Give it a try and tell me how it went!

Healthy Mama Barbecue Chicken
3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces
2 large green pepper, cut into strips
1 large red pepper, cut into strips
1 zucchini, chopped
1 medium onion, sliced
1 tablespoon quick cooking tapioca
2 pounds chicken thighs or drumsticks
1 8-ounce can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon yellow mustard (I wasn't sure if this meant actual mustard or the spice so I did a little of both)
1 clove garlic, minced
1/4 teaspoon salt

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

Stephanie's Goulash
3 cups chopped onions
2.5 cups coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 cups of carrots
3 cloves garlic, minced
3 pounds beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 teaspoons Hungarian paprika or regular paprika (I used regular)
1/4 teaspoon ground black pepper
4 cups hot cooked noodles
1/2 dairy sour cream

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. EXCEPT the sour cream, that is for garnish after the meal is cooked.

Chicken Curry
3 tablespoons all-purpose flour
4 tablespoons curry powder
1.5 teaspoons ground cumin
1.5 pounds chicken thighs, cut into 1 inch pieces
2 cups chopped peeled sweet potatoes
2.5 cups baby carrots
2 cup coarsely chopped mango
1 cup chopped onion
1 zucchini chopped
2 cloves garlic, minced
1 chicken bouillon
.5 cup raisins (for garnish)
.5 cup peanuts or cashews (for garnish)

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

The Best Broccoli of Your Life

2012-01-08T14:02:00.000-08:00

You preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.

You won’t miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life. I guarantee it; you will go ga-ga over it. I’m so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch. Broccoli for lunch? After trying this, you’ll never want to eat anything else for breakfast, lunch or dinner ever again.
++++++===================++++++
Normally, broccoli gets squishy when you cook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you’re in heaven.

Summer Corn, Bacon and Potato Chowder

2012-01-04T06:56:00.000-08:00

Ingredients
1 medium uncooked yukon gold potato(es)
1 spray(s) cooking spray
1/2 cup(s) uncooked celery, chopped
1/4 cup(s) (chopped) uncooked onion(s), chopped (or 1 large shallot)
4 piece(s) corn on the cob, kernels removed with a knife
1 cup(s) sweet red pepper(s), diced
4 oz uncooked Canadian-style bacon, diced
2 cup(s) fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste

Instructions
Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
Notes
Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.

Want to eat a BIG bowl of cookie dough?

2012-01-02T16:49:00.001-08:00

Of course you all said yes.
Right? Right?

Good, because the following recipe is so delicious you’ll want to do just that.

The graham crackers as dippers was just simply perfect.
This dip is high in protein, gluten-free, and it can even be sugar-free!

Cookie Dough Dip

Inspired by this awesome recipe.

1 1/2 cups chickpeas (1 can, drained) (250g)
1/8 tsp plus 1/16 tsp salt
tiny bit over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)
Sweetener (see note below, for amount)
1/3 cup chocolate chips
2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
Add all ingredients (except for chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips.

White Flower

2011-12-26T17:36:00.001-08:00

you take a round/half round floral foam thing..
and white coffee filters.
get floral pins,
and pick up the coffee filters from the center and run through your hand to make them conical.
use the floral pin to pierce the bottom(once the middle) of the filter, and then jab it in the foam.
repeat 5576544668875 times, and voila!

Cranberry Bliss Bars

2011-12-26T17:26:00.000-08:00

Blondie Layer:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped

Frosting:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, coarsely chopped
1 teaspoon grated orange zest (optional)

Directions:
1. Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray or line with parchment paper.
2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

Baked Crab Rangoon

2011-12-26T17:21:00.001-08:00

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese
2 teaspoonfuls in the center of each Moisten edges with water;
bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown.
Serve warm.

7up Biscuits

2011-12-26T17:05:00.000-08:00

7UP Biscuits

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.

www.plainchicken.blogspot.com

Aunt Ann's Million Dollar Fudge

2011-12-20T14:26:00.000-08:00

Ingredients

1 12-ounce package Hershey's semi-sweet
chocolate chips 4 ½ c. sugar
3 4-ounce bar Baker's German's sweet chocolate,
cut into small pieces Pinch salt
1 7-ounce jar Kraft Marshmallow Cream 2 tbsp. butter, plus more for pan
2 c. walnuts, broken 1 ⅝ c. evaporated milk
Preparation

1. Butter 13 x 9 x 2-inch pan.

2. Combine chocolate chips, German chocolate, marshmallow cream and nuts in bowl. Set aside.

3. In heavy saucepan combine sugar, salt, butter and evaporated milk. Let stand about 5 minutes.

4. Heat to boiling, stirring constantly. Boil 7 1/2 minutes after it has a good start to boil.

5. Pour at once over chocolate mixture.

6. Stir vigorously until chocolate has melted and mixture is smooth and creamy.

7. Pour into prepared pan. Let stand several hours or overnight to set.

8. Cut into squares. Store, tightly covered. Freezes well.

Makes 48 squares.

Nutritional Information: Calories: 200; Fat: 8g; Cholestrol: 5mg; Sodium: 20mg; Total Carbohydrates: 32g; Dietary Fiber: 1g; Sugars: 29g; Protein: 3g. Serving size: One square.

recipe fromGuideposts recipe
---------------------
Fudge That's Worth a Fortune
A Minnesota woman shares with Guideposts readers the million-dollar recipe her beloved Aunty Ann kept secret for years.
By Mary Fran Heitzman, Bloomington, Minnesota
In this article:
Inspirational Stories Christmas Dessert Dessert Recipe Faith Family Guideposts Inspirational Stories Real Life Stories Recipes
As appeared in

Christmas visits to my aunt’s farmhouse were always a treat. Literally.

There in Aunty Ann’s kitchen with its chartreuse walls, café-style curtains and beadboard cabinetry, I devoured blocks of her homemade fudge, also known as Million Dollar Fudge.

Why Aunty Ann called it that, she never said. Maybe she dreamed of owning a candy store, and hoped the fudge would make her famous. Or it could have been for its amazingly rich taste.

Either way, when I started my own family I couldn’t wait to make the fudge for them for Christmas. There was just one problem: I needed Aunty Ann’s recipe.

I called Mom. She and Aunty Ann were sisters and as close as could be. Surely she’d have it.

“Let me see,” Mom said. It sounded like she was rummaging through some drawers. “You know what? I don’t have it. Let me call Ann for you. She’ll give me the recipe.”

While I waited for Mom to call back, my thoughts drifted... Suddenly I was a wide-eyed 10-year-old looking up at Aunty Ann as she boiled salt, butter, milk and sugar (she was so precise that a cup of sugar was just that and not one grain more), then added it to a bowl with chocolate, marshmallow cream and nuts. Oh, the sweet smell that wafted through the air!

Then she’d stir the mixture and pour it into a pan to set (of course, I’d lick the bowl). A few hours later Aunty would pull a butter knife through the thick fudge and cut it into cubes.

“Only one piece,” she’d say. But how I wanted to sneak a little more.

I looked up to Aunty Ann outside of the kitchen too. She did a lot at church. She had sewn hundreds of quilts for missions and took in family and cared for friends when they needed help.

She really lived out her faith. Aunty Ann was something special, just like her Million Dollar Fudge.

The phone rang. Mom. “Did you get the recipe?” I asked excitedly.

“I sure did!” she said. I jotted down the ingredients and drove right to the grocery store.

Back home, I measured, boiled, mixed and stirred just like Aunty. While the fudge set, I dusted, folded laundry and wrote Christmas cards. Finally, it was time for the taste test.

I put the pan on the kitchen table and cut the first piece to the same dimensions I remembered my aunt using. Well, that’s different, I thought, noticing that it looked more like a slab than a cube.

I took a bite, anticipating the creamy texture that would take me back to my childhood. Hmm. Gritty. Did too much sugar settle into this corner?

I took another bite. It was as bad as the first. This fudge was not at all like Aunty Ann’s. Not even close.

I called Mom right away.

“I must have done something wrong!” I wailed. Mom offered to call Aunty Ann again. “I’ll make sure that we didn’t miss any ingredients.”

The next day Mom got back to me. “Hi, Mary Frances, um...your aunt has confessed something,” she told me.

“What are you talking about?” I asked.

“Well, she admitted that she didn’t share the real recipe with us. She said that she’s keeping it a secret for that candy store she has always dreamed of opening someday.”

“What?” I shouted. My churchgoing, mission-helping, always-honorable Aunty Ann had told a whopper?! Why would she lie to me? My feelings were hurt.

But the more I thought about it, the more I realized that Aunty was just holding tight to her dream. That was definitely no reason for me to hold a fudge grudge.

“But,” Mom continued, interrupting my thoughts, “she’s reconsidered. She’s given me the real recipe to pass on to you…on one condition: You must promise to keep it a secret as long as she’s alive.”

“I promise,” I said. “Her recipe is safe with me.”

I kept that promise for 10 years, until Aunty Ann passed away. I miss her dearly. She never did open that million-dollar candy store, but now I can share her priceless recipe with you all.

And don’t worry, I haven’t fudged it one bit.
=============
As appeared in Guidepost.org

Cream Cheese-Bacon Crescents

2011-12-15T08:02:00.000-08:00

what you need
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls
make it
HEAT oven to 375ºF.

MIX cream cheese spread and bacon until well blended.

SEPARATE each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet.

BAKE 12 to 15 min. or until golden brown. Serve warm.

kraft kitchens tipsHEALTHY LIVINGFor a reduced-fat version, try our Healthy Living version of Cream Cheese-Bacon Crescents which uses PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and reduced-fat refrigerated crescent dinner rolls. These changes will save 30 calories and 4g of fat per serving. VARIATION For a sweet version, prepare using PHILADELPHIA Strawberry Cream Cheese Spread and substituting 3 Tbsp. chopped PLANTERS Walnuts for the bacon.

Country Apple Dumplings

2011-12-03T12:53:00.001-08:00

Prep Time: 20 Min Cook
Time: 45 Min
Ready In: 1 Hr 5 Min
Servings: 16

Ingredients

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Remembering Mother

2011-12-01T10:33:00.000-08:00

Great READ

Dijon-Braised Brussel Sprouts

2011-11-30T20:35:00.001-08:00

Serves 4 as a side dish

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes.

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Sour Cream Raisin Pie

2010-12-05T23:06:00.000-08:00

Mom's favorite Sour Cream Raisin Pie recipe.

Cranberry Orange Cookies

2010-12-01T02:19:00.001-08:00

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 teaspoon grated orange zest
* 2 tablespoons orange juice
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups chopped cranberries
* 1/2 cup chopped walnuts (optional)
*
* 1/2 teaspoon grated orange zest
* 3 tablespoons orange juice
* 1 1/2 cups confectioners' sugar

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Nutritional Information
Amount Per Serving Calories: 110 | Total Fat: 4.8g | Cholesterol: 15mg

Pie Maker

2010-11-26T01:41:00.001-08:00

Almond Butter Cookies

2010-11-16T00:17:00.001-08:00

"A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea."

Servings: 36

Ingredients

* Cooking spray
* 3/4 cup all purpose flour
* 1/2 cup whole wheat pastry flour, or regular whole wheat flour
* 3/4 teaspoon salt
* 1 teaspoon baking soda
* 1/4 cup unsalted butter, softened
* 3/4 cup smooth, unsalted almond butter
* 1/3 cup packed light brown sugar
* 1/3 cup granulated sugar
* 1/2 teaspoon vanilla extract
* 1 egg
* 36 raw whole almonds
Directions

1. Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
2. Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Nutritional Information
Amount Per Serving Calories: 82 | Total Fat: 5.1g | Cholesterol: 9mg

Pasta Pomodoro

2010-11-16T00:14:00.001-08:00

"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Servings: 4

Ingredients

* 2 (8 ounce) packages angel hair pasta
* 1/4 cup olive oil
* 1/2 onion, chopped
* 4 cloves garlic, minced
* 2 cups roma (plum) tomatoes, diced
* 2 tablespoons balsamic vinegar
* 1 (10.75 ounce) can low-sodium chicken broth
* crushed red pepper to taste
* freshly ground black pepper to taste
* 2 tablespoons chopped fresh basil
* 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Nutritional Information
Amount Per Serving Calories: 478 | Total Fat: 16.9g | Cholesterol: 1mg

Butternut and Acorn Squash Soup

2010-11-16T00:10:00.001-08:00

"This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream."

Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 20 Min
Serves: 8

Ingredients

* 1 butternut squash, halved and seeded
* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1/4 cup chopped sweet onion
* 1 quart chicken broth
* 1/3 cup packed brown sugar
* 1 (8 ounce) package cream cheese, softened
* 1/2 teaspoon ground black pepper
* ground cinnamon to taste (optional)
* fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutritional Information
Amount Per Serving Calories: 281 | Total Fat: 15.5g | Cholesterol: 42mg

Honey Walnut Shrimp

2010-11-16T00:07:00.001-08:00

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Servings: 4
Ingredients

* 1 cup water
* 2/3 cup white sugar
* 1/2 cup walnuts
* 4 egg whites
* 2/3 cup mochiko (glutinous rice flour)
* 1/4 cup mayonnaise
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons honey
* 1 tablespoon canned sweetened condensed milk
* 1 cup vegetable oil for frying

Directions

1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutritional Information
Amount Per Serving Calories: 605 | Total Fat: 26.3g | Cholesterol: 180mg

Alfredo Sauce

2010-11-16T00:04:00.001-08:00

"A satisfying sauce you can use on any type of pasta - dry or fresh."

Serving: 2

Ingredients

* 3 tablespoons butter
* 8 fluid ounces heavy whipping cream
* salt to taste
* 1 pinch ground nutmeg
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 egg yolk
* 2 tablespoons grated Parmesan cheese

Directions

1. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Nutritional Information
Amount Per Serving Calories: 671 | Total Fat: 69.1g | Cholesterol: 331mg

Hurricane I

2010-11-16T00:01:00.001-08:00

"Super tropical drink that needs to be served in a hurricane glass!"

Prep Time: 3 Min
Ready In: 3 Min
Servings: 1

Ingredients

* 1 (1.5 fluid ounce) jigger amaretto liqueur
* 1 fluid ounce light rum
* 1 fluid ounce dark rum
* 6 fluid ounces orange juice
* 6 fluid ounces pineapple juice
* 1 teaspoon lemon juice
* 1 dash grenadine syrup
* 1 orange, sliced into rounds
* 1 maraschino cherry
Directions

1. Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

Cream of Spinach Soup

2010-11-15T23:58:00.001-08:00

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min
Servings: 4

Ingredients

* 1 1/2 cups water
* 3 cubes chicken bouillon
* 1 (10 ounce) package frozen chopped spinach
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 3 cups milk
* 1 tablespoon dried minced onion
* salt and pepper to taste

Directions

1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Nutritional Information
Amount Per Serving Calories: 227 | Total Fat: 12.9g | Cholesterol: 38mg

Bread Pudding with Whiskey Sauce

2010-11-15T23:55:00.001-08:00

"This bread pudding is absolutely delicious!"

Prep Time: 40 Min
Cook Time: 45 Min
Ready In: 1 Hr 25 Min
Servings: 12

Ingredients
* 6 eggs, lightly beaten
* 1 1/2 cups white sugar
* 4 cups milk
* 1 cup heavy cream
* 1 tablespoon vanilla extract
* 1/2 tablespoon ground cinnamon
* 1 (1 pound) loaf bread, cut into 1 inch cubes
* 1/2 cup golden raisins
*
* 1 1/2 cups white sugar
* 3/4 cup butter
* 3/4 cup corn syrup
* 1/2 cup whiskey

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
3. Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
4. Bake 45 minutes in the preheated oven, until lightly browned.
5. To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

Nutritional Information
Amount Per Serving Calories: 641 | Total Fat: 24.2g | Cholesterol: 170mg

Golden Sweet Cornbread

2010-11-15T23:49:00.000-08:00

If you like sweet cornbread, this is the recipe for you!

Prep Time: 10 Min
Cook Time: 25 Min
Ready In: 35 Min
Serves: 12
Original Recipe Yield 1 - 9 inch round pan

Ingredients

* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutritional Information
Amount Per Serving Calories: 188 | Total Fat: 7.4g | Cholesterol: 19mg

Pumpkin Soup

2010-11-15T23:47:00.000-08:00

Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr

8 Servings

Ingredients

* 2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
* 4 cups water
* 1 cube chicken bouillon
* 2 teaspoons chili powder
* 1 cup heavy cream
* 1 tablespoon pumpkin pie spice
* 2 teaspoons ground ginger
* 2 teaspoons grated orange zest

Directions

1. Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
2. Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.

Nutritional Information
Amount Per Serving Calories: 199 | Total Fat: 11.6g | Cholesterol: 41mg

Southern Buttermilk Chicken

2010-11-15T23:21:00.000-08:00

Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around!
Prep Time: 15 Min
Cook Time: 1 Hr 20 Min
Ready In: 9 Hrs 35 Min

10 Servings

Ingredients

* 1 (3 pound) chicken, cut into 8 pieces
* 2 quarts buttermilk
* 2 tablespoons hot pepper sauce (such as Tabasco®)
* 2 tablespoons crushed garlic

* 2 cups vegetable oil for frying

* 3 1/2 cups all-purpose flour
* 1 1/2 tablespoons brown sugar
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 tablespoon ground dried sage
* 1 tablespoon paprika
* 1 tablespoon garlic powder

Directions

1. Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
2. The next day, preheat oven to 325 degrees F (165 degrees C).
3. Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
4. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
5. Bake uncovered in the preheated oven for 1 hour.

Footnotes
The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information
Amount Per Serving Calories: 514 | Total Fat: 20g | Cholesterol: 74mg

Sweet Butter

2010-11-15T23:19:00.000-08:00

"A sweet and spiced, simple-to-make butter spread. Goes perfect on cornbread, pancakes, even toast! Spread it onto warm cornbread and watch it melt!"

16 servings

Ingredients

* 1/2 cup softened butter
* 1/4 cup brown sugar
* 2 tablespoons honey
* 1 pinch ground cinnamon
* 1 pinch ground nutmeg
* 1/2 pinch ground ginger

Directions

1. Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.

Nutritional Information
Amount Per Serving Calories: 72 | Total Fat: 5.8g | Cholesterol: 15mg

Brisket

2010-11-15T23:16:00.000-08:00

Easy and festive brisket recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale. 10 servin.gs

Ingredients

* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon ground black pepper
* 1 tablespoon brown sugar
* 1 tablespoon meat tenderizer
*
* 1 (6 pound) beef brisket
* 1/2 cup soy sauce
* 2 cups water
* 1 (8 ounce) can crushed pineapple, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
3. Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
4. Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.

Nutritional Information
Amount Per Serving Calories: 495 | Total Fat: 37.7g | Cholesterol: 112mg

Pumpkin Spice Coffee

2010-11-15T23:13:00.000-08:00

"Why spend extra money on seasonal flavored coffee when you can easily make your own?"

Ingredients

* 1/4 cup ground coffee
* 1 teaspoon ground allspice
* 1/2 teaspoon ground cinnamon
* 4 cups water
* 2 teaspoons half-and-half cream, or to taste
* 1 teaspoon white sugar, or to taste

Directions

1. Mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. Pour 4 cups of water into the coffee maker, and turn on the machine. When coffee has finished dripping, pour into 2 cups. Stir in cream and sugar to taste.

Footnotes

Learn about the wonders of the allspice berry, a single spice that suggests the flavors of clove, cinnamon, and nutmeg.

Nutritional Information
Amount Per Serving Calories: 25 | Total Fat: 0.7g | Cholesterol: 2mg

Fabulous Fruit Salad

2010-11-12T02:02:00.002-08:00

Prep Time: 20 Min
Ready In:20 Min

Ingredients
• 1 red apple, cored and chopped
• 1 Granny Smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt
Directions
1. In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
Nutritional Information
Amount Per Serving Calories: 148 | Total Fat: 0.3g | Cholesterol: < 1mg

Spinach and Pine Nuts

2010-11-12T02:02:00.001-08:00

"In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Prep Time: Cook Time: Ready In:

5 Min 10 Min 15 Min
Ingredients
• 3 pounds spinach, rinsed
• 2 teaspoons olive oil
• 2 tablespoons toasted pine nuts
• 1 teaspoon minced garlic
• freshly ground black pepper
Directions
1. Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
2. Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutritional Information
Amount Per Serving Calories: 81 | Total Fat: 3.8g | Cholesterol: 0mg

Grilled Caribbean Chicken

2010-11-12T02:01:00.001-08:00

"Chicken breasts with a fruity marinade. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes."
Ingredients
• 3 skinless, boneless chicken breasts
• 1/4 cup orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons mango chutney
• 2 teaspoons grated fresh ginger
• 1 tablespoon olive oil
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon minced fresh oregano
• 2 cloves garlic, minced
Directions
1. In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
2. Preheat grill to medium high heat or set oven to broil
3. Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.
FOOTNOTE
• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutritional Information
Amount Per Serving Calories: 111 | Total Fat: 4.2g | Cholesterol: 36mg

Mediterranean Eggplant

2010-11-12T02:00:00.002-08:00

For this recipe, and for dozens of other Association-approved recipes, purchase The Mediterranean Diabetes Cookbook
Serves: 4; Serving size: 2 eggplant halves

Ingredients
1 lb baby eggplants (about 4, at 4 oz each)
5 ripe Roma tomatoes
3 Tbsp extra-virgin olive oil, divided
1 tsp black Kalamata or Gaeta olives, pitted
1 tsp capers, rinsed and drained
2 cloves garlic, minced
2 Tbsp freshly chopped basil leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp freshly grated Parmesan cheese
Preparation
1. Cut tops off of eggplants. Cut eggplants in half lengthwise, making two boat shapes. With a corer or grapefruit spoon, carefully remove the flesh from the eggplant, leaving a very thin layer next to the skin. Cut the flesh into small cubes and set aside.
2. Fill a medium pot 3/4 full with water. Bring to a boil over high heat. Add tomatoes to boiling water, and allow to boil for a few minutes or until skin begins to split. Remove tomatoes from boiling water and drain. Place them in a bowl of cold water and ice to stop cooking. When cool enough to handle, peel tomatoes, and dice them.
3. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Â Add eggplant cubes. Allow to cook for about 3 minutes per side or until it begins to soften and change color. Add tomatoes, olives, capers, garlic, basil, salt, and pepper. Stir. Reduce heat to medium low, cover, and simmer for 10-20 minutes, or until vegetables are tender.
4. Meanwhile, heat the oven to 400°F. Oil a baking dish (large enough to fit the 8 eggplant boats in a single layer) with remaining 1 Tbsp olive oil. Arrange eggplant boats in baking dish.
5. When vegetables have finished cooking, stir in Parmesan. Stuff the eggplant boats up to the tops with the vegetable mixture. Bake, uncovered, for 45 minutes, or until eggplant is tender and mixture is golden.
Exchanges/Choices
3 Vegetable
2 Fat
Calories: 150
Calories from Fat: 100
Total Fat: 11 g
Saturated Fat: 1.7 g
Cholesterol: 0 mg
Sodium: 295 mg
Total Carbohydrate: 13 g
Dietary Fiber: 4 g
Sugars: 5 g
Protein: 2 g

Cucumbers

2010-11-12T02:00:00.001-08:00

• Peel
• Score with fork the length of the cucumber
• Slice
• Place saucer on top - refrigerate overnight
• 1 c Sugar
• 1/2 c Vinegar
• Stir will not cover cucumbers
• Stir again in 1 hour
• Refrigerate

Copper Pennies

2010-11-12T01:59:00.000-08:00

• Cook 2 lbs carrots until done but not mushy
• Drain
• Cut up small green pepper and one onion
• 1 can Tomato Soup
• 1/2 Salad Oil
• 1 c Sugar
• 1 Tbsp Mustard
• 1 Tbsp Worchestershire Sauce
• Salt and Pepper
• Mix and chill overnight

Garbage Pail Cookies

2010-08-26T08:52:00.001-07:00

INGREDIENTS
1 package (18-1/4 ounces) white cake mix with pudding in the mix
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 cup mini candy-coated chocolate pieces
1/2 cup salted peanuts
1/2 cup peanut butter chips
1‑1/2 cups crushed salted potato chips

PREPARATION:

1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Beat half of cake mix, butter, eggs, vanilla and cinnamon in large bowl with electric mixer at medium speed until light. Beat in remaining cake mix until well blended. Stir in candy-coated chocolate pieces, peanuts and peanut butter chips. Stir in potato chips. (Dough will be stiff.)
3. Drop batter by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
4. Bake 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes; transfer to wire racks to cool completely.

+++++++++++++++++++++++++++++
Oscar's Garbage Pail Cookies

1 2/3 cup all-purpose flour
1/2 t baking soa
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup reduced fat sour cream
1 egg
1 T water
1 t vanilla
3/4 cup peanut butter chips
3/4 cup salted peanuts
1/2 cup mini candy-coated chocolate pieces (mini M&M's)

1. Preheat oven to 350. Combine the flour and baking soda in a medium bowl.

2. Beat the butter, sugar, and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Beat in the sour cream, egg, water, and vanilla until well blended. Gradually add the flour mixture, beat until blended.

3. Stir in the peanut butter chips, peanuts and candy-coated chocolate pieces. Drop the dough by tablespoonfuls 2 inches apart onto ungreased cookie sheets.

4. Bake for 12 minutes or until the edges are golden brown. Cool the cookies on the cookie sheets for 1 minute. Transfer to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

Peach-a-Berry Pie

2010-08-05T05:28:00.000-07:00

This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.

Original Recipe Yield 8 servings

Ingredients

* 4 cups fresh peaches - peeled, pitted and sliced
* 1 cup fresh raspberries
* 3/4 cup white sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 2 (9 inch) pie crusts
* 2 tablespoons butter, softened and cut into pieces
* 1 tablespoon coarse granulated sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes in the preheated oven, until crust is golden brown.

Nutritional Information open nutritional information

Amount Per Serving Calories: 301 | Total Fat: 13.4g | Cholesterol: 8mg

Triple Berry Crisp

2010-08-05T05:18:00.000-07:00

"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Original Recipe Yield 18 servings

Ingredients

* 1 1/2 cups fresh blackberries
* 1 1/2 cups fresh raspberries
* 1 1/2 cups fresh blueberries
* 4 tablespoons white sugar
* 2 cups all-purpose flour
* 2 cups rolled oats
* 1 1/2 cups packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 1/2 cups butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutritional Information open nutritional information

Amount Per Serving Calories: 295 | Total Fat: 16.3g | Cholesterol: 41mg

Divorce Cake

2010-07-21T00:29:00.000-07:00

WOW WHAT A LITTLE GEM THE CUCUMBER IS

2010-07-21T00:24:00.000-07:00

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5 Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

6.. Want to avoid a terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8.. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9.. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Peach Ice Cream

2010-07-16T21:02:00.000-07:00

A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Original Recipe Yield 4 quarts

Ingredients

* 6 eggs, beaten
* 3 1/2 cups white sugar
* 10 fresh peaches, pitted and chopped
* 4 cups heavy cream
* 2 cups half-and-half cream
* 2 teaspoons vanilla extract
* 3/4 teaspoon salt

Directions

1. In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
2. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Footnotes
Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream.

Solid Potato Salad

2010-04-30T08:53:00.001-07:00

Hoppin' John

2010-04-23T13:27:00.001-07:00

Eat this dish every New Year's day, it's supposed to bring you luck. It's also good anytime you need a hearty homey meal!

Ingredients

* 1 1/2 cups dry black-eyed peas
* 1 pound ham hocks
* 1 onion, chopped
* 1/2 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 4 cups water
* 1 1/2 cups long-grain white rice
* 1 cup shredded smoked Cheddar cheese

Directions

1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

Nutritional Information open nutritional information

Amount Per Serving Calories: 888 | Total Fat: 34.5g | Cholesterol: 107mg

Kalamata Pork Tenderloin with Rosemary

2010-04-23T13:24:00.001-07:00

This is a quick and tasty dish that will definitely impress your guests. They'll think you spent all day preparing it! Greek olives and fresh rosemary give it a lot of flavor!”

Ingredients

* 1 pound pork tenderloin medallions
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh rosemary
* 1 clove garlic, minced
* 1/2 cup dry red wine
* 1/2 cup chicken stock
* 1/8 cup sliced kalamata olives
* 1 tablespoon minced lemon zest

Directions

1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 223 | Total Fat: 9g | Cholesterol: 64mg

Buffalo Style Chicken Pizza

2010-04-23T13:19:00.001-07:00

Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!

Ingredients

* 3 skinless, boneless chicken breast halves - cooked and cubed
* 2 tablespoons butter, melted
* 1 (2 ounce) bottle hot sauce
* 1 (8 ounce) bottle blue cheese salad dressing
* 1 (16 inch) prepared pizza crust
* 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 785 | Total Fat: 40.7g | Cholesterol: 83mg

Chicken Tagine

2010-04-23T13:13:00.000-07:00

"This Moroccan slow cooker dish is the perfect blend of sweetness and spice."

Apricots, ginger, cinnamon, and cumin give this slow-cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.”

Ingredients

* 2 tablespoons olive oil
* 8 skinless, boneless chicken thighs, cut into 1-inch pieces
* 1 eggplant, cut into 1 inch cubes
* 2 large onions, thinly sliced
* 4 large carrots, thinly sliced
* 1/2 cup dried cranberries
* 1/2 cup chopped dried apricots
* 2 cups chicken broth
* 2 tablespoons tomato paste
* 2 tablespoons lemon juice
* 2 tablespoons all-purpose flour
* 2 teaspoons garlic salt
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 3/4 teaspoon ground black pepper
* 1 cup water
* 1 cup couscous

Directions

1. Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
4. Cook on High setting for 5 hours, or on Low setting for 8 hours.
5. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Nutritional Information open nutritional information

Amount Per Serving Calories: 387 | Total Fat: 15.4g | Cholesterol: 66mg

White Cheese Chicken Lasagna

2010-04-23T13:12:00.001-07:00

Ingredients

* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Nutritional Information open nutritional information

Amount Per Serving Calories: 437 | Total Fat: 24.7g | Cholesterol: 93mg

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

2010-04-22T14:43:00.001-07:00

Ingredients

* 1/4 cup olive oil
* 1 pound bratwurst links, cut into 1/2 inch slices
* 2 1/2 pounds chicken pieces
* 1 pinch kosher salt to taste
* 2 pounds potatoes, cut into 1-inch chunks
* 2 tablespoons extra-virgin olive oil
* 2 1/2 tablespoons fresh rosemary leaves, chopped
* 1 teaspoon red wine vinegar

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
2. Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
3. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving Calories: 627 | Total Fat: 30g | Cholesterol: 166mg

Tuna Rice Puff

2010-04-22T14:41:00.001-07:00

Ingredients

* 2/3 cup uncooked white rice
* 1 1/3 cups water
*
* 2 egg whites
* 1/3 cup butter
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 cups milk
* 2 egg yolks
* 1 (12 ounce) can tuna, undrained
* 2 tablespoons grated onion
* 1 tablespoon lemon juice

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Preheat an oven to 350 degrees F (175 degrees C). Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
3. Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Whisk the egg yolks in a bowl until broken, then whisk in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.
4. Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
5. Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.

Nutritional Information

Amount Per Serving Calories: 305 | Total Fat: 13.6g | Cholesterol: 117mg

Dirty Rice

2010-04-22T14:39:00.000-07:00

Ingredients

* 1 pound ground beef
* 1 yellow onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 teaspoons beef bouillon granules
* 1/2 teaspoon salt
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 2 cups water
* 1 cup uncooked white rice

Directions

1. Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

King Ranch Chicken Casserole I

2010-04-22T14:38:00.001-07:00

Ingredients

* 1 (3 pound) chicken, boiled and deboned
* 1 (14.5 ounce) package tortilla chips
* 1 (10 ounce) can diced tomatoes with green chile peppers
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 onion, chopped
* 3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 300 degrees F (150 degrees C.)
2. Layer the chips in a 9x13 inch casserole dish.
3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Rhubarb DumDUm

2010-04-22T14:36:00.000-07:00

Ingredients

* 2 cups chopped rhubarb
* 1 pinch ground cinnamon, or more to taste
* 1/4 cup butter, softened
* 3/4 cup white sugar
* 2 eggs
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a deep pie dish.
2. Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk, and vanilla extract with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the pie dish.
3. Bake in the preheated oven until the crust is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.

Monkey Bread Made Easy

2010-04-22T14:34:00.000-07:00

Ingredients

* 3/4 cup white sugar
* 1 tablespoon ground cinnamon
* 2 (7.5 ounce) packages refrigerated biscuit dough
* 1/2 cup butter
* 1/2 cup brown sugar
* 1 tablespoon ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
2. In a bowl, stir together 1 tablespoon of cinnamon and white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
3. Place butter and brown sugar in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir the butter and brown sugar together to blend, and drizzle about 1 tablespoon of the butter mixture over each cup.
4. Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

Footnotes

*
Cook's Note
*
I place my muffin pan on a foil-lined baking sheet to catch any drips.

Beefy Mushroom Barley Soup

2010-04-22T14:32:00.000-07:00

Ingredients

* 1 pound cubed beef stew meat
* 1 tablespoon vegetable oil
* 2 cups water
* 2 tablespoons margarine
* 2 large carrots, diced
* 3 cloves garlic, minced
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 pound fresh mushrooms, sliced
* 6 cups water
* 3 cubes beef bouillon cube
* 1/4 cup pearl barley
* 1/4 cup sour cream

Directions

1. Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Top 5 Valentine's Day Desserts

2010-02-12T03:23:00.000-08:00

1) White Chocolate Raspberry Cheesecake

Ingredients
* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract
Directions
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutritional Information
Amount Per Serving Calories: 412 | Total Fat: 28.3g | Cholesterol: 101mg

2) Chocolate Covered Strawberries

Ingredients
* 16 ounces milk chocolate chips
* 2 tablespoons shortening
* 1 pound fresh strawberries with leaves
Directions
1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Nutritional Information
Amount Per Serving Calories: 115 | Total Fat: 7.3g | Cholesterol: 6mg

3) The Best Rolled Sugar Cookies

Ingredients
* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutritional Information
Amount Per Serving Calories: 109 | Total Fat: 5g | Cholesterol: 26mg

4) Cream Puffs

Ingredients
* 2 (3.5 ounce) packages instant vanilla pudding mix
* 2 cups heavy cream
* 1 cup milk
* _______
* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs
Directions
1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Nutritional Information
Amount Per Serving Calories: 190 | Total Fat: 13.3g | Cholesterol: 82mg

5) Easy Decadent Truffles

Ingredients
* 1 (8 ounce) package cream cheese, softened
* 3 cups confectioners' sugar, sifted
* 3 cups semisweet chocolate chips, melted
* 1 1/2 teaspoons vanilla
Directions
1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Footnotes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
Nutritional Information
Amount Per Serving Calories: 78 | Total Fat: 3.8g | Cholesterol: 4mg

Basic 2-loaf White Bread

2010-01-23T09:39:00.000-08:00

Basic 2-loaf white bread is the one of the easiest recipes for all beginners to learn. The recipe uses all the basic bread ingredients: flour, milk, water, yeast, sugar, and salt. It can be served fresh out of the oven or frozen for later use.
Prep Time: 3 hours
Cook Time: 45 minutes
Ingredients:
* 1 cup milk
* 2 tbsp butter
* 1/2 cup warm water
* 2 packages active dry yeast
* 2 tbsp sugar
* 1 tbsp salt
* 1 cup of warm water
* 6-7 cups of unbleached bread flour
Directions
1. Heat 1 cup of milk and 2 tbsp butter in a small saucepan over medium heat. Remove from heat when the butter is melted. Set aside to cool.

2. Pour 1/2 cup of warm water into a small bowl. Slowly pour yeast into bowl while stirring. The constant stirring while adding the yeast will prevent the dry yeast from clumping. Set the bowl of yeast water aside for about 5 minutes while you work on the next 2 steps.

3. In a large bowl, add sugar, salt, and 1 cup of warm water. Mix.

4. Check the small saucepan of milk and butter. If the contents are warm to the touch, pour the liquid into the large bowl and mix.

5. Pour the yeast water into the large bowl. It is important that the batter is warm, not boiling hot. Hot liquid, such as the milk you heated up, will kill the dry yeast and prevent the bread from rising.

6. Begin mixing in the unbleached bread flour, one cup at a time. By the fifth cup of flour, the dough will begin to get stiff and it will be difficult to mix it with the wooden spoon. Turn dough out onto a floured board and begin to knead the dough. Continue adding more flour and kneading the flour into the dough until the dough is smooth, not sticky.

7. Next, grease a large bowl with butter. Put the bread dough into the bowl and then turn the dough over so that the top of the dough is now buttered. Cover the bowl with a kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.

8. Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes. Divide the dough in half and form each half into a loaf by rolling the dough into a rectangle. Roll the dough up like a jellyroll. Pinch seam closed. Pinch and tuck edges under the loaf.

9. Preheat oven to 375 degrees F. Butter two loaf pans. Spread a light layer of yellow cornmeal on the loaf pans, if desired. Set loaves in pans, cover with kitchen towel, and allow to rise until double in size or for about a half hour.

10. Bake bread for about 45 minutes or until golden brown. Remove bread from oven and turn out loaves onto a rack or a clean kitchen towel. Allow to cool before cutting.

Streusel Coffee Cake

2010-01-23T09:37:00.001-08:00

Ingredients
Cinnamon Streusel
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg
Directions
1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3. Bake 18 to 22 minutes or until golden brown.

Bisquick Strawberry Shortcakes

2010-01-23T09:31:00.000-08:00

Ingredients

Strawberries and whipping cream:

3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Method

Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).

After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.

Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.

Bisquick shortcakes:

2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar

The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customers! If you can't find the recipe, here it is:

Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.

Makes 6 biscuits.

Pfeffernuesse (German Peppernuts)

2009-12-11T15:48:00.001-08:00

Ingredients:
1 cup butter
2 cups white sugar
1 cup brown sugar
1 cup white syrup
1/2 teaspoon cinnamon
1/2 teaspoon Anise Seed or Oil
1 teaspoons baking powder
1 cup sour cream
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 cup nuts
6 –7 cups flour

Directions:
Mix well - Let stand overnight in the refirgerator.

Roll the size of a pencil and slice off about peanut size and spread on ungreased cookie sheet.

Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to retain crispness.

Pfeffernuesse (German Peppernuts)

2009-12-11T15:48:00.000-08:00

Ingredients:
2 cups brown sugar
1 ½ cups butter or hard margarine
3 ½–4+ cups flour
1 egg, beaten
1 tsp salt, scant
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon anise
1/2 cup pecans

Directions:
Cream butter and sugar. Add remaining ingredients and mix, adding enough flour to form a very stiff dough. Press well-chilled dough into cookie boards (flour mold well, press dough in with fingers, level it off, then turn the board over and bang one on the counter so the cookie drops out).* Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to retain crispness.

We rolled them out the size of a pencil and sliced.

Baby BLT

2009-12-09T17:28:00.000-08:00

Ingredients:
1 Pound bacon, cooked and crumbled
1/2 cup Mayonnaise
1/4 cup green onions, chopped
2 Tablespoons chopped fresh parsley
24 cherry tomatoes
Directions
Dirrections:
1. Place bacon in a large, deep skillet. Cook over medium high heat for 6-8 minutes, or until evenly brown. Once cooled, crumble and set aside.
2. In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
3. Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour.
Serve chilled.
Nutritional FactsNutritional Facts

Servings per Recipe:24 Calories:73 per serving.

Amount per serving:
Total Fat: 6.8g
Cholesterol: 8mg
Sodium: 128mg
Total Carbs: 1g
Dietary Fiber: 0.2g
Protein: 2.1g
Serving Size

1

Candied Walnuts

2009-12-09T01:29:00.001-08:00

Ingredients

* 1 pound walnut halves
* 1 cup white sugar
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 6 tablespoons milk
* 1 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Nutritional Information open nutritional information

Amount Per Serving Calories: 238 | Total Fat: 18.6g | Cholesterol: < 1mg

Slow Cooker Tamale Pie

2009-12-09T01:25:00.000-08:00

Ingredients

* 1 pound ground beef
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1 (10 ounce) can enchilada sauce
* 1 1/2 teaspoons garlic powder
* 1 (8.5 ounce) package corn bread/muffin mix
* 1/3 cup milk
* 1 egg
* 2 tablespoons melted butter
* 1/2 cup shredded Cheddar cheese

Directions

1. Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
Nutritional Information open nutritional information

Amount Per Serving Calories: 463 | Total Fat: 22g | Cholesterol: 103mg

Simple Ranchy Breaded Fish Fillets

2009-12-09T01:18:00.000-08:00

Ingredients

* 3/4 cup Italian seasoned bread crumbs
* 1 (1 ounce) package dry Ranch-style dressing mix
* 2 1/2 tablespoons vegetable oil
* 1 pound tilapia fillets
* 2 teaspoons butter
Directions

1. Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
2. Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

Nutritional Information open nutritional information

Amount Per Serving Calories: 310 | Total Fat: 13.3g | Cholesterol: 47mg

New foods in India

2009-11-28T21:12:00.001-08:00

There are alot of fruits that I have never seen before. The custard apple is one of them.

This is the custard apple on the tree.

It takes a little like a watermellon. It has alot of seeds, but it is very sweet and good.

Pat-in-Pie Crust

2009-11-24T06:34:00.000-08:00

This was the crust for the apple pie we made for the India Thanksgiving. It was Marsha Brown's recipe. It was very easy and really good. For those that have trouble with pie crust you have to try this!
Ingredients:
1 ½ CUPS UNSIFTED Pillsbury flour*
2 teaspoons sugar
1 teaspoon salt
½ cup oil
2 tablespoons milk
Directions:
Combine flour, sugar and salt. Add oil and milk; mix well and pat in 9-inch pie pan, fluting edge if desired. Fill with desired filling. Bake as directed in filling recipe. For baked pie shell, bake at 425 degrees for 10 to 12 minutes. 9 inch crust
NOTE:
*With self-rising flour, omit salt.

Sweet Potato Souffle

2009-11-22T17:45:00.001-08:00

In India the sweet potatoes are not orange, they are kind of yellow. We couldn't find any marshmellows or brown sugar so Marsha made a delicious Sweet Potato Souffle. Everybody loved it. So she is going to share:
Sweet Potato Souffle
Ingredients:
3 cups sweet potatoes/cooked and mashed
1 cup sugar
3 eggs
½ cup milk or cream
½ stick butter
½ tsp salt
1 tsp vanilla
Directions:
Combine all ingredients. Put into baking dish. Sprinkle with topping. Bake at 350 degrees until bubbly and brown, about 30 minutes
Topping:
1 cup brown sugar
½ cup flour
½ stick butter
½ cup pecans
Directions:
Cream together brown sugar, flour & butter. Stir in pecans.

Your Age by Chocolate Calculator

2009-11-22T00:34:00.001-08:00

1. Worst Packaged Food in America

2009-11-07T20:21:00.000-08:00

Marie Callender's Creamy Parmesan Chicken Pot Pie
1,060 calories
1,440 mg sodium
64 g fat (24 g saturated)

Marie Callender's perpetrates the ultimate sleight of hand here: The nutrition information says this medium-size entrée has two servings, but honestly, when have you ever split a potpie? Lard-strewn pastry tops and cream-based fillings are the lowest common denominators of the nutritionally nefarious potpie, and this one, with an ingredient list that reads like an O-Chem final, beats out dozens of horrendous iterations to earn this special place on our list.
Sodium Equivalent: 8 small bags of potato chips
Fat Equivalent: 23 strips of bacon
Calorie Equivalent: 7 Taco Bell Fresco Beef Tacos

Eat This Instead!
Marie Callender's Oven Baked Chicken (369 g)
320 calories
990 mg sodium
12 g fat (3 g saturated)

Greek Salad

2009-11-07T20:04:00.000-08:00

Prep: 10min
Cook: 0min
Total: 10min
Servers: 4
Ingredients:
3 cups torn romaine lettuce
1 cup torn escarole or curly endive
1/4 cup thinly sliced red onions
1/4 cup thinly sliced radishes
1 medium tomato, cut into 8 wedges
2 tablespoons lemon juice
2 teaspoons olive oil
1 tablespoon nonfat plain yogurt
1 teaspoon honey
1/4 teaspoon dried oregano
salt
ground black pepper
Directions
1. In a large salad bowl, combine the lettuce, escarole or endive, onions, radishes and tomatoes.
2. In a jar, combine the lemon juice, oil, yogurt, honey and oregano; shake to combine. Add salt and pepper to taste. Pour over the salad; toss well.
Nutritional Facts per serving
CALORIES 50.2 CAL

FAT 2.5 G

SATURATED FAT 0.4 G

CHOLESTEROL 0.1 MG

SODIUM 52.3 MG

CARBOHYDRATES 6.9 G

TOTAL SUGARS 3.9 G

DIETARY FIBER 2.1 G

PROTEIN 1.4 G

APPLE PIE

2009-11-07T15:38:00.000-08:00

Apple pie sounds so good. I would just love a slice of pie and coffee right now!

DUTCH APPLE PIE

two crust pie, approximately 8 or 9 inches. (top and bottom)
2 cups AP flour
1 teaspoon salt
2 teaspoons sugar
4 ounces shortening chilled
2 1/2 ounces butter chilled but not frozen.
1/2 cup ice water or as needed
2 teaspoons vinegar
1 egg, slightly beaten
Combine the dry ingredients and mix. As you are mixing the dry ingredients add the shortening and butter until you get a pea like consistency with the dough. Add more butter if needed but do not go over 3 ounces for two crust or 1 1/2 ounces for single crust. Make sure the butter has been siting out of the fridge for 1/2 hour, it should be cold but workable, and that the shortening is chilled as well but not frozen or hard.

Next add the vinegar and beaten egg. Then slowly pour in the 1/2 cup ice water until the dough starts to come together. As soon as it comes together, stop adding the water and stop mixing. Wrap the dough in plastic and let it rest for 4 hours.

After the dough has rested, gently roll out on parchment slightly bigger than the pie plate and using the parchment paper, turn the dough over onto the pie plate. It's easiest if you put the plate onto the dough. If the parchment paper is on a piece of cardboard or cutting board, so much the easier. (If you are making a top and a bottom, roll out about 1/2 for the bottom. I'll give you directions for the top in a minute.)

Trim and crimp and don't forget to dock, that is fork, the dough well. Cover with plastic and refrigerate.

Dutchesque Apple Pie filling
6 Empire apples
1/3 - 1/2 cup white sugar
2 tablespoons quick (minute) tapioca
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 - 1 teaspoon cinnamon

For the Dutch apple pie, core and peel the apples, I like to use Empire for this pie, and cut into 8-10 sections. Add about 1/3 a cup of sugar, 2 tablespoons tapioca, salt, lemon juice and cinnamon and toss together, taking care not to mush the apples.

Fill the prepared bottom with the filling. This pie needs to mound.

Roll out the dough and cover the pie, making sure to trim and crimp the edges together firmly so that the top will stick to the bottom. Use egg wash to moisten the top to stick the bottom and the top together. Use the same egg mixture as a wash on the top crust. Cut vents into the pie to allow steam to escape. Finally, sprinkle the top with brown sugar. (If you add 1/2 cup of heavy cream though the hole at the top, you get a real Dutch apple pie.)

Bake at 425F for 15 minutes and then continue baking at 375 for 35 - 40 minutes. When the crust is golden brown, it is done.
==========================
FRENCH APPLE PIE

single crust pie
1 cups AP flour
1/2 teaspoon salt
1 teaspoons sugar
2 ounces shortening chilled
1 1/2 ounces butter chilled but not frozen.
1/4 cup ice water or as needed
1 teaspoons vinegar
1/2 egg (2 tablespoons), slightly beaten
Combine the dry ingredients and mix. As you are mixing the dry ingredients add the shortening and butter until you get a pea like consistency with the dough. Add more butter if needed but do not go over 3 ounces for two crust or 1 1/2 ounces for single crust. Make sure the butter has been siting out of the fridge for 1/2 hour, it should be cold but workable, and that the shortening is chilled as well but not frozen or hard.

Next add the vinegar and beaten egg. Then slowly pour in the 1/2 cup ice water until the dough starts to come together. As soon as it comes together, stop adding the water and stop mixing. Wrap the dough in plastic and let it rest for 4 hours.

After the dough has rested, gently roll out on parchment slightly bigger than the pie plate and using the parchment paper, turn the dough over onto the pie plate. It's easiest if you put the plate onto the dough. If the parchment paper is on a piece of cardboard or cutting board, so much the easier. (If you are making a top and a bottom, roll out about 1/2 for the bottom. I'll give you directions for the top in a minute.)

Trim and crimp and don't forget to dock, that is fork, the dough well. Cover with plastic and refrigerate.

French Apple Pie Filling
2 Empire
1 Fuji
2 Granny Smith
1 Rome
1 tablespoon lemon juice
1/2 - 1 cup white sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon Chinese five spices
2 tablespoons instant (minute) tapioca

The important part of this pie is to core the apple, do not peel, and slice very thinly. I like to use the 1mm setting on my Cuisinart to slice these apples. Make sure that as you slice them, add the lemon juice. You may use up to 2 T of lemon juice. And make sure the apples are well mixed. Then add the rest of the ingredients and gently toss the thinly sliced apples, mixing the ingredients.

Next, lay the apples in a spiral starting from the edge and working inward until you build up a big mound of apples slices. The bigger the better. Again, this is a mounding pie. Feel free to use 2 Rome apples if needed.

Cover the top with a generous amount of streusel topping. Combine 1/3 cup of brown sugar, 1/2 cup AP flour and 1/3 cup of butter. Mix till you get a nice crumbly topping.

Bake for 15 minutes at 425F and then lower to 375 and continue baking for 45 minutes or until the streusel topping is slightly browned.

No matter what pie you do, let cool on a rack before serving. You may serve this at room temperature or warm. Add some cinnamon ice cream and you have a favorite dessert here at the Arms.

Breakfast Pies

2009-11-07T03:01:00.000-08:00

Ingredients

* 3/4 pound breakfast sausage
* 1/8 cup minced onion
* 1/8 cup minced green bell pepper
* 1 (12 ounce) can refrigerated biscuit dough
* 3 eggs, beaten
* 3 tablespoons milk
* 1/2 cup shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

125 Best Packaged Foods For Women

2009-11-06T22:41:00.000-08:00

Best Packaged Food Products for women

November is National Peanut Butter Month!

2009-11-05T20:06:00.000-08:00

Peanut Butter Lovers Month Check it OUT

Onion Roasted Sweet Potatoes

2009-11-05T20:04:00.001-08:00

Ingredients

* 2 (1 ounce) packages dry onion soup mix
* 2 pounds sweet potatoes, peeled and diced
* 1/3 cup vegetable oil

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
3. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

Halloween Chocolate Candy Bark

2009-11-05T19:57:00.001-08:00

Halloween chocolate candy bark requires only four components: chocolate, candy, a cookie sheet and parchment paper (assuming you have an oven/stove accessible.

You can easily adapt this recipe for the holidays - with red/green M&Ms, peppermint candy and even dried cranberries as one party-goer suggested - or with candy to reflect your favorite sport team's colors.

If you have leftover Halloween candy that you need to get out of the house before you lapse into sugar-coma, make a batch of this, bring it into the office, and you'll have permanent job security.

Chocolate Candy Bark (for Halloween, or any occasion)
Ingredients:

4 ounces white chocolate
Crushed up Oreos
Crushed up Butterfinger Bars
M & M's (You can even specially order your favorite colors)
Milk Chocolate-for drizzling (optional)

Directions:

1. Line a baking sheet with parchment paper.

2. Place the white chocolate in a metal bowl. Put the metal bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir the chocolate frequently with a rubber spatula. When the chocolate is smooth and fully melted, remove the bowl from the heat. Wipe off the bowl if there is any condensation.

3. Let the white chocolate cool for a minute or two. Stir to make sure it doesn't harden. Pour the chocolate onto the baking sheet with parchment paper. Spread it with a spatula until it is about 3/8 inch thick.

4. Sprinkle Oreos, Butterfinger pieces, M & M's over the white chocolate.

5. Melt the milk chocolate in the microwave and drizzle over the Butterfinger portion.

6. Let the chocolate cool and harden. I put the pan in the refrigerator. It was ready in about 30-45 minutes.

7. Once the chocolate is set and hard, break bark into pieces.

Giving Thanks

2009-11-03T20:19:00.000-08:00

It's here--Thanksgiving is just a few weeks away, and it's time to start planning that menu. From the turkey and side dishes to the delicious desserts, you know your holiday table is going to be stocked full of family favorites, so take the time to try a new recipe. You'll love the new addition to the holiday!

Cranberry Puffs

Ingredients

* 3/4 cup fresh cranberries
* 1 jalapeno pepper, stem removed
* 1/4 cup white sugar
* 1/2 cup mayonnaise
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) package wonton wrappers
* 3 cups canola oil for frying

Directions

1. In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.
2. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
3. Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.

Oven Barbecue Chicken

2009-10-13T08:55:00.001-07:00

This is homemade barbeque sauce cooked over chicken without the grill!
Ingredients:
10 chicken wings
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
3. Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Sweet Potato Gnocchi

2009-10-13T08:51:00.000-07:00

A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
PREP TIME 30 Min
COOK TIME 35 Min
READY IN 1 Hr 5 Min

Ingredients:
2 (8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
2. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
3. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Corn Tortilla Quiche

2009-10-01T07:48:00.000-07:00

A corn tortilla crust makes this tasty quiche a snap to assemble. 'Cheesy wedges are great for breakfast, lunch or dinner'.

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

Ingredients:
3/4 pound bulk pork sausage
5 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/4 cup canned chopped green chiles
6 eggs, beaten
1/2 cup whipping cream
1/2 cup small curd cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro or parsley

Directions:
In a skillet, cook the sausage until no longer pink; drain. Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350 degrees F for 45 minutes or until the center is set and puffed. Sprinkle with cilantro. Cut into wedges.

Burgundy Pork Tenderloin

2009-09-28T14:41:00.000-07:00

It is very easy to fix, and it is very rich tasting. Serve with baked potato.
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

Ingredients:
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Sweet And Sour Glazed Chicken

2009-09-28T14:38:00.001-07:00

This dish is easy, tangy and terrific. The sweet and sour tastes come with a twist, using fruit preserves instead of the usual fare. Great served with rice.

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
2 (1 ounce) packages dry onion soup mix

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
3. Mix Russian dressing, preserves and soup mix together in a bowl and spoon the mixture over the chicken pieces. Bake in preheated oven for 45 to 60 minutes, occasionally spooning the sauce over the chicken.

Jack-O-Lantern Pumpkin Pancakes

2009-09-18T17:44:00.000-07:00

These make a special breakfast on cool fall mornings. My boys loved to help me cook a batch up for a 'breakfast for supper' night around Halloween. Use any and all decorations you like to make jack-o-lantern faces on the pancakes. Try broken candy bar pieces, banana slices, raisins, crasins, or chopped nuts.
PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min

Ingredients:
1 cup all-purpose flour
1 cup quick cooking oats
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup milk
1 egg, beaten
3/4 cup canned pumpkin
2 tablespoons vegetable oil
3/4 cup semisweet chocolate chips

Directions:
1. Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
2. Heat a lightly greased griddle over medium high heat.
3. Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until golden brown, 2 to 3 minutes per side.

Kathi's Garlic Bread

2009-09-18T17:38:00.000-07:00

This is a great tasting garlic butter smeared on loves of Italian bread and broiled to a crunchy golden delight! Also great with cheese! Simply add cheese after broiling and return to oven until cheese is bubbly. Store any unused garlic butter smear in refrigerator for up to 2 weeks.

PREP TIME 10 Min
COOK TIME 5 Min
READY IN 4 Hrs 45 Min
Original recipe yield 2 loaves

Ingredients:
2 cups butter, softened
1 tablespoon olive oil
1/2 teaspoon celery salt
1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoons garlic powder
2 loaves Italian bread

Directions:
1. Whip the butter, olive oil, celery salt, poultry seasoning, cumin, onion powder, and garlic powder together until light and fluffy. Cover; refrigerate at least 4 hours. Allow the mixture to return to room temperature before using.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. Open the loaves of Italian bread with your fingers (do not use a knife) by pulling edges and ripping the bread into two equal portions (top and bottom). Spread the garlic butter evenly over the torn sides of the bread and place buttered-side-up onto a baking sheet.
4. Broil in the preheated oven until golden brown and crunchy on top, 4 to 5 minutes. Serve hot.

Blueberry Upside-Down Banana Nut Bread

2009-09-18T17:34:00.001-07:00

PREP TIME 20 Min
COOK TIME 45 Min
READY IN 3 Hrs 5 Min
Original recipe yield 1 - 9x5 inch loaf

Ingredients:
1/2 cup canola oil
1/3 cup cold water
3 eggs
1 egg white
2 large bananas, mashed
1 cup white sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons flax seeds
1/4 cup chopped pecans
1 pint fresh blueberries
1/4 cup white sugar

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

Honey Baked Chicken II

2009-09-18T06:13:00.000-07:00

PREP TIME 15 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 30 Min

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Fabulous Foolproof Lasagna

2009-09-17T09:35:00.001-07:00

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
Original recipe yield 1 - 9x13 dish

Ingredients:
1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

Chicken with Garlic, Basil, and Parsley

2009-09-16T15:42:00.000-07:00

PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min

Ingredients:
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Diet Help

2009-09-15T04:41:00.000-07:00

I saw this on NightLine last night

Hungry Girl

Check it out!