"The truth is more important than the facts." ~Frank Lloyd Wright
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. Lordy, Lordy! The weather has been Texas style: Hot days, hot nights, and hot in between. We had a county-wide burn ban but it went out the window with our last deluge of rain. We're over that. I'm looking forward to some cooler temps. How's it going in your neck of the woods?
I still have many recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader. I will continue to post her recipes here until such time I have enough from YOU to begin posting those again. I am including a section from another faithful reader, too. Marilyn M. from Ohio has sent in recipes on a regular basis for years, even during the times when no newsletters were being posted! I have added a few of my own in this issue as well.
Why not take a few minutes and send us a recipe?
For recipes use this link.
For other postables use this link.
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
Want to get to know one another better or share cooking tips? In years past we had a huge gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
http://www.quicktopic.com/37/H/a8K9wr7j97nV/m10249
TREVA'S RECIPES
Classic Southern Buttermilk Pie
Bake a sweet memory with Classic Southern Buttermilk Pie. One bite of this creamy pie will take you back in time.
Yield: Makes 8 servings
1 & 1/2 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
1/2 cup butter, melted
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Perfect Pastry Crust (recipe follows)
Garnishes: fresh berries, whipped cream, fresh mint
1. Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.
2. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.
Perfect Pastry Crust
A food processor cuts fat into the flour mixture faster, but you can also do this by hand.
Yield: Makes 1 (9-inch) crust
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon table salt
6 tablespoons cold butter, cubed
3 tablespoons cold shortening, cubed
4 to 5 Tbsp. ice water
Parchment paper
Preparation
1. Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Drizzle 4 Tbsp. ice water over mixture; pulse 4 or 5 times or until dough clumps together, adding up to 1 Tbsp. ice water, 1 tsp. at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.
2. Preheat oven to 400°. Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
3. Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
Source: Southern Living
Coconut Bars
1/2 c butter
1 1/2 c brown sugar, packed
1 1/2 c flour
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
2 eggs
1 c chopped nuts
1 (3 1/2 oz) can coconut
Cream butter and 1/2 cup brown sugar. Add 1 cup flour; mix well. Pat into greased 13x9-inch pan. Bake 12 minutes at 375 degrees. Mix remaining sugar, flour and other ingredients. Spread evenly over mixture.
Bake 20 minutes. Cut bars while warm. Sprinkle powdered sugar over bars and cool.
Banana-Caramel Crepes with Nutella
Try these banana and Nutella crepes for a special brunch or luscious dessert. In this method, we fold the crepe into a square leaving a little "window" in the middle to show off what's inside. Feel free to roll or fold your crepes around your filling any way you choose.
Active Time: 30 minutes
Total Time: 1 hour
Makes 6 servings
1/2 cup whole-wheat flour, preferably white whole-wheat (see note)
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
3 large eggs
1/2 cup low-fat milk
2 teaspoons canola oil or melted butter
1/2 cup seltzer water
1 tablespoon butter
1/4 cup packed brown sugar
4 medium bananas, sliced
3 tablespoons chocolate-hazelnut spread, such as Nutella
1 tablespoon low-fat milk
2 teaspoons confectioners' sugar
1. Process whole-wheat flour, all-purpose flour, granulated sugar, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
2. Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
3. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
4. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200 F oven.
5. Heat 1 tablespoon butter in a large nonstick skillet over medium heat until melted. Stir in brown sugar and bananas. Cook, stirring lightly, until the sugar just coats the bananas, about 30 seconds. Remove from the heat. Stir chocolate-hazelnut spread and milk in a small microwave-safe bowl until smooth. Microwave until warm, about 30 seconds.
6. To assemble, place a crepe on a clean cutting board. Spread about 1/3 cup of the bananas in the center, leaving a 1- to 2-inch border. Drizzle with 2 teaspoons of the chocolate-hazelnut mixture. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Just before serving, sift confectioners' sugar over the crepes.
Recipe notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online. Store it in the freezer.
Recipe nutrition: Per serving:
302 calories; 9 g fat (2 g sat, 2 g mono); 99 mg cholesterol; 49 g carbohydrate; 14 g added sugars; 8 g protein; 4 g fiber; 150 mg sodium; 388 mg potassium. Nutrition bonus: Folate (15 percent daily value)3 carbohydrate servings Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 1/2 medium-fat meat, 1 fat
Source: EatingWell www.eatingwell.com
Spinach and Ricotta "Sun Pie"
This beautiful pie is not only a creative delight; it’s also unusually delicious and will get everyone’s attention at any meal. This is one recipe you have to try. Delicious!
Ingredients Dough:
1lb (500g) all-purpose flour
1/3 cup olive oil
3/4 cup dry white wine
1 tsp. salt
A dash of sesame seeds (optional)
Ingredients Filling:
12oz (350g) poached spinach leaves
12oz (350g) ricotta cheese
1 egg
3oz (80g) parmesan cheese (grated)
A dash of breadcrumbs
Salt and pepper (to taste)
Preparation:
Combine the ingredients for the dough in a mixer and blend. Once the dough is consistent, form 2 equal-sized balls and place in shrink-wrap, and then set aside.
In a bowl, combine the ricotta and spinach. Add the egg, parmesan, salt and pepper.
Using a rolling pin, create 2 flat circles of dough, roughly 12" (30cm) in diameter.
Before adding the filling, use the breadcrumbs to create a "barrier" between it and the dough. Create a barrier ring adjacent to the rim and another circle in the center.
Apply the filling on top of the breadcrumbs barrier.
Sprinkle the grated parmesan over the filling and place the second circle of dough on top of it.
Preheat the oven to 350°f (180°c). Seal the edges by using a fork for a more aesthetical look. Place a bowl in the center of the dough, lightly pressing it down to create an indentation in the area between the internal and external filling.
Cut the dough to equal 1" (2.5cm) parts, making sure to almost reach the bowl.
Very gently, twist each piece in a little more than a 90-degree angle.
(Optional: brush the center with egg and sprinkle sesame seeds over it.) Bake the pie for 30 minutes, or until the dough turns a light brown.
Turkey and Broccoli Casserole
8 ounces mushrooms
2 tablespoons butter
1 can (10 3/4 ounces) condensed golden mushroom soup
1/3 cup mayonnaise
3 tablespoons milk
1 tablespoon prepared mustard
1/4 teaspoon black pepper
4 cups diced cooked turkey
16 ounces frozen cut broccoli
1 cup shredded American cheese
1/4 cup toasted almonds*, optional
Spray inside of crockpot with cooking spray or lightly grease with butter.
In a skillet over medium low heat, sauté sliced mushrooms in butter until tender. In crockpot, combine mushrooms, soup, mayonnaise, milk, mustard, and pepper. Stir in diced turkey and broccoli. Cover and cook on LOW setting for 5 hours. Stir in cheese; cover and cook 30 minutes longer. Sprinkle with toasted almonds, if desired, just before serving. Serves 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Source: Diana Rattray, your Guide to Southern Food
Green Eggs & Ham Frittata
Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese.
Makes: 6 servings
Active Time: 30 minutes
Total Time: 30 minutes
8 large eggs
1 & 1/2 teaspoons dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, diced
1 (5-ounce) bag baby spinach, chopped
1/2 cup diced ham
1/2 cup shredded havarti or Muenster cheese
Position rack in upper third of oven; preheat to 450 F. Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is lightly golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
Recipe nutrition: Per serving: 217 calories; 15 g fat (5 g sat, 6 g mono); 296 mg cholesterol; 6 g carbohydrate; 0 g added sugars; 2 g total sugars; 14 g protein; 1 g fiber; 418 mg sodium; 320 mg potassium.
Nutrition bonus: Vitamin A (63 percent daily value), Folate (24 percent dv), Vitamin C (17 percent dv), Iron (15 percent dv).1/2 Carbohydrate Serving(s) Exchanges: 1 vegetable, 1 1/2 medium-fat meat, 1 fat
Source: EatingWell
Orange Strawberry Dessert
This is a Z Reduction recipe. This is a super simple, refreshing dessert to eat during the warm weather. As the season changes you can switch out the orange for ripe peaches. You’ll be amazed at how fancy this tastes with very little effort. You’ll feel like you’re cheating - but you’re not!
Serving Size: Up to one cup
1 lb of strawberries, hulled and cut into quarters
2 large oranges
1/2 to 1 tsp of Truvia
1 tsp of chopped mint (optional)
Wash and prep your strawberries. For the orange you can just peel it and cut the segments into bite-sized pieces or, if you hate the pith (the white part that coats the orange segments) as much as I do you’ll peel the orange using a paring knife. I cut the peel and the pith off at the same time. I might waste a bit of orange flesh, but not much.
Put the cut up orange pieces and the strawberries in a bowl. Sprinkle on the Truvia. If you want to make it a little fancier, add the mint and stir.
Leave in the refrigerator to macerate (combine flavors and get juicy) while you are having dinner.
Serve in a pretty bowl with a spoon or a fork. If there is juice in the bottom of your bowl, feel free to sip it.
Source: Zola
Hot Apple Dumplings w/Crescent Rolls
2 Granny Smith apples
2 tubes crescent rolls
2 sticks butter
1 cup sugar
1 tsp. cinnamon
1-(12 oz.) can of 7-up or Mt. Dew soda
Directions Preheat oven to 350. Peel apples, core, and cut each apple into eight slices. Roll one apple slice in one crescent roll triangle. Repeat until you have 16 dumplings. Place in a 9x13 pan; sprinkle with the cinnamon. Melt butter in small saucepan. Add sugar to the melted butter and mix well. Add a little more cinnamon to this mixture, to taste, or not at all, and drizzle over the dumplings. Pour the can of soda over everything. Bake for 35-40 minutes. Cool slightly and serve with ice cream or prepared whipped topping.
Hot Crab Puffs
This appetizer is inspired by the warm crab dip I am often treated to when visiting my family in Virginia, and it is adapted from a recipe handed down to my mother-in-law from her mother-in-law. I translated it into a finger food concept, so it's easy to eat while enjoying a party. I also like that they're served in miniature because, between the buttery pastry and crab, they're quite rich. That said, piling several on your plate is highly encouraged -- I never worry about leftovers!
Serves 24 (Makes about 48 puffs)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
4 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1 teaspoon celery seed
1 teaspoon Old Bay seasoning
1 pound crab meat
26 ounces puff pastry (3 sheets), thawed in the refrigerator overnight
Finely chopped chives, to garnish
Preheat the oven to 400 F. In a medium bowl, stir together the mayonnaise, mustard, vinegar, butter, salt, celery seed and Old Bay until smooth. Add the crab meat and stir to combine. Cut the puff pastry sheets into 2-by-2-inch squares. Gently press the squares into a mini muffin tin. Add a scant tablespoon of crab mixture to each square. Bake until the puff pastry just begins to brown at the edges, about 15 minutes. Sprinkle with chives and serve hot.
Recipe notes: The puffs can be assembled the day before, covered in plastic wrap, refrigerated overnight and then baked off the following day. They reheat well, in a warm oven, the same day they were cooked, but once cooked the texture declines overnight.
I prefer backfin crab meat over lump in this recipe because it fits better in the mini tarts.
I have made these with two different brands of puff pastry and both required three sheets, with some scraps discarded. You can measure a sheet of puff pastry ahead of time to determine how many 2-by-2-inch squares it will make.
Source: Sarah Crowder, a writer for TheKitchn.com
Hot Chile Grilled Cheese
This deconstructed version of a chile-relleno-turned-sandwich packs some heat and a gooey filling. We like the flavor of sourdough, but any kind of bread will work well. Serve with coleslaw and sliced pineapple.
Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
4 poblano peppers (see note)
1 (14-ounce) can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on high until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See stovetop variation, below.)
Spread 1/3 cup of the bean mixture on each of four slices of bread. Top with a heaping tablespoon of the cheese mixture. Place two pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.
Recipe notes
*Stovetop Variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place two sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining two sandwiches.
*Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeno, can be fiery or relatively mild; there's no way to tell until you taste them. Find them near other fresh peppers at most large supermarkets.
Nutrition per serving:
415 calories; 6 g fat (3 g sat, 1 g mono); 13 mg cholesterol; 70 g carbohydrate; 19 g protein; 9 g fiber; 761 mg sodium; 307 mg potassium.
Nutrition bonus: Vitamin C (163 percent daily value), Folate (39 percent dv), Iron (20 percent dv).
4 1/2 Carbohydrate Serving(s)
Exchanges: 3 1/2 starch, 1 vegetable, 1 medium-fat meat
Source: EatingWell
MARILYN'S RECIPES
1 Minute Easy Chocolate Frosting
1/3 cup milk
1/3 cup butter
1 1/4 cups sugar
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
Combine butter, milk and sugar in a small saucepan. Bring to a boil over medium high heat and let boil for 45 seconds. Remove from heat and whisk in vanilla & chocolate chips until smooth and shiny. Immediately pour over a 9x13 cake or brownies. Let cool completely to set.
Cheese-stuffed Meatballs
4 string cheese packets
1/2 lb. ground beef
1/2 lb. ground pork
1 cup breadcrumbs
1 egg
1/4 cup chopped parsley, divided
2 garlic cloves, minced
1/4 cup Parmesan, plus more for serving
Salt
Pepper
1 Tbsp. olive oil
1 (15-oz) jar marinara sauce
Cube string cheese into 1" cubes and set aside.
In a medium bowl, combine ground beef, pork, breadcrumbs, eggs, 2 tablespoons of parsley, garlic cloves and Parmesan. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into small ball (about 2 tablespoons) and press 1 cube mozzarella into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for another 12 minutes, or until cooked through.
Serve warm. Garnish with more parsley and Parmesan if desired.
Easy Sticky Buns
1 (10 oz) can refrigerated biscuit dough
2 Tbsp. butter, melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 Tbsp. dark corn syrup
1/4 cup chopped pecans
Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450 degrees F for 10-12 minutes. Serve warm. Enjoy! Makes 1 dozen
Mediterranean Salmon
4 (4 oz) boneless salmon filets
2 cloves garlic, minced (or use jarred)
1 1/2 cups grape tomatoes
1 1/2 cups diced zucchini
4 spring (green) onions, diced
2 Tbsp. lemon juice
1/4 teaspoon each of salt and pepper
4 Tbsp. feta cheese
handful of fresh basil, chopped
OPTIONS: olives, white navy beans, chickpeas, red bell pepper
Preheat oven to 425 F.
Combine tomatoes, zucchini, onions, lemon juice, garlic, salt and pepper in a bowl and mix well.
Place salmon on separate foil pieces and spoon mixture over top. Fold each foil piece into a slight tented but tightly sealed packet.
Place foil on oven racks and bake for 20 minutes. (may require longer if salmon is particularly thick) Let sit for 5 minutes.
Open packets (careful, they are hot!) and garnish with feta cheese and basil and serve immediately. Enjoy!
Lemon Velvet Cake
1 lemon cake mix
1 small box lemon Jell-o
4 eggs
1 1/2 cups water
1/2 cup vegetable oil
2 cups powdered sugar
juice of 1 1/2 lemons
Preheat oven to 375 degrees.
Mix first 5 ingredients and pour into greased and floured 13 X 9 pan.
Bake at 375 for 35 minutes.
While cake is baking, mix together juice of 1 1/2 lemons and 2 cups of powdered sugar.
While cake is hot, poke holes all over cake with a fork. Pour sugar and lemon juice mixture on cake.
Cinnamon Toast
2 sticks salted butter, softened
1 cup sugar (or more to taste)
1 Tbsp. ground cinnamon
2 teaspoons vanilla extract (or more to taste)
16 slices bread (whole wheat is great!)
Preheat the oven to 350 degrees F
Whip the softened butter with a fork.
Dump in the sugar, cinnamon and vanilla. Stir to completely combine.
Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges.
Place bread on a baking sheet and bake for 10 minutes; then broil until golden brown and bubbling.
Watch so it doesn't burn! Cut the slices into halves diagonally and serve.
Buttermilk Pecan Pie
1/2 cup butter, softened
2 cups sugar
5 large eggs
2 Tbsp. all-purpose flour
2 Tbsp. lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 unbaked pastry shell (10 inches)
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans ~ pour into pie shell. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
Chilly-Day Chili
2 to 3 lbs. ground beef
1 yellow onion, sliced
2 green peppers, chopped
5 (14-1/2 oz) cans diced tomatoes
1 (15-1/2 oz) can light red kidney beans
2 large or 4 small bay leaves
3 to 4 Tbsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 Tbsp. salt
1/8 tsp. pepper
Optional: cooked elbow macaroni, shredded Cheddar cheese
In a large stockpot, brown beef over medium heat until no longer pink; drain.
Add onion and pepper; cover and cook until onion is translucent and pepper is tender, about 8 minutes.
Stir in undrained tomatoes. Add undrained beans and remaining ingredients; stir well. Reduce to low heat.
Cover and simmer for 2 hours, stirring occasionally. At serving time, discard bay leaves; add toppings as desired.
Makes 8 servings.
Italian Baked Eggs
1 Tbsp. olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
3 garlic cloves, minced
10 ounces crushed tomatoes
Salt and pepper, to taste
4 eggs
1/4 cup shredded mozzarella
Handful fresh basil leaves, for garnish
Preheat oven to 425 degrees F. In a small skillet over medium heat, sauté the pepper, onion and garlic in olive oil until tender. Stir in the crushed tomatoes, then add the salt and pepper, if needed or desired. Divide the sauce evenly among four large ramekins. Crack an egg on top of the sauce in each ramekin. Sprinkle lightly with the mozzarella. Bake 12 to 15 minutes, until the whites are set but the yolks are still runny. Garnish with the basil and enjoy! Simple, lovely, and delicious!
World’s Best Honey Butter
It is hard to resist eating this with a spoon, this stuff is amazing!
14 oz creamed honey
7 oz marshmallow cream
4 cubes softened butter
Whip together and enjoy!
MY RECIPES
Basil Chicken Soup
Prep Time: 15 Minutes
Servings: 4
Ingredients
1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese
Directions
In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat. Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.
Nutritional Information (Per Serving)
Calories: 237, Protein:19 g, Sodium: 168 mg, Fat: 5.1 g, Carbohydrates: 19 g
Exchanges: 1 Starch, 2-1/2 Low-Fat Meat
Pork Chop - Potato Bake
6 pork chops
6 potatoes, sliced or quartered
1 can cream of mushroom soup
1 lg. can milk
Mix soup and milk together. Brown pork chops in Dutch oven. Put potatoes on top of pork chops. Pour soup over top. Bake 1 hour at 400 degrees.
Cream Cheese Bars
2 packages of crescent rolls
2 8 oz. packages of cream cheese
1/2 c. sugar
1 1/2 t. vanilla
1/2 - 1 stick of butter
cinnamon
sugar
How to Prepare:
Spread 1 package of crescent rolls on bottom of 13X9" pan. Beat together cream cheese, sugar and vanilla. Spread on top of dough. Place 2nd. package of rolls on top. The original recipe called for 1 c. butter but I used 1/2 c. and found it to be enough. Melt, and pour over top. Sprinkle with mixture of cinnamon and sugar (as you would for cinnamon toast.) Bake for 30-35 min. at 350°.
Caribbean Chicken
Prep Time: 15 Minutes
Servings: 6; 1 serving = 1-1/4 cup
Difficulty Level: 2
Ingredients
2 teaspoons oil
6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney (fruit sweetened)
1/2 teaspoon thyme
1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves
1/4 teaspoon dry mustard
1-1/2 cup low sodium chicken broth
3 tablespoons dry white wine
2 teaspoons coconut flavoring
Directions
In a large skillet, heat oil to medium high, and saute chicken pieces until brown.
Remove chicken, set aside.
Saute garlic and onion in skillet until soft, and golden.
Stir in chutney and spices and cook one minute.
Add broth and wine, and heat through, stirring constantly.
Return chicken to sauce, reduce heat, and simmer 15 minutes.
Stir in coconut flavoring.
Serve over hot rice.
Nutritional Information (Per Serving) Calories: 160 Protein: 19 g Sodium: 44 mg Fat: 6 g Carbohydrates: 6 g
Exchanges: 3 low-fat meat; 1/3 fruit
Fruit and Cheese Salad
6 servings
Choose your favorite type of cheese for this refreshing salad recipe. You could add cooked shrimp or chicken to make it a main dish salad. Or just leave it as is for a light Spring or Summer salad. Either way, it is delightful.
2 cups sliced strawberries
2 cups cubed cantaloupe (I prefer seedless watermelon)
1 cup blueberries
1 cup raspberries
2 cups cubed Havarti cheese
1/3 cup orange juice
2 Tbsp. vegetable oil
2 Tbsp. honey
1 Tbsp. chopped basil leaves
1 Tbsp. chopped mint leaves
Combine fruit and cheese in large bowl. Mix together orange juice, oil, honey, and basil in a small jar with tight fitting lid. Shake vigorously to combine.
Pour over fruit and cheese and toss. Garnish with chopped mint leaves.
Almost As Good As Sex Cheesecake
CRUST
5 oz graham cracker crumbs
3 tablespoons of sugar
5 tablespoons of butter melted
FILLING
16 oz cream cheese softened
1/2 cup sugar
1/2 teaspoons of vanilla
pinch salt
2 large eggs
3 tablespoons of Chambord liqueur
TOPPING
8 ounces of sour cream
1 tablespoons of sugar
1/2 teaspoon of vanilla
1 tablespoon of Chambord liqueur
1 cup of fresh raspberries
Preheat oven to 350 degrees F. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" spring form pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended.
Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.
Yield: 8 Servings
Sunday Night Quickie
4 eggs
1 can undiluted chicken noodle soup
Beat eggs slightly, add soup and beat again together. Pour into buttered skillet and scramble. Serve hot on toast. Serves 2 or 3.
Source: River Road Recipes Cookbook
Apple Enchiladas
1 (21-ounce) can apple fruit filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish.
Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes.
Bake at 350F for 20 minutes. Yield: 4 to 6 servings.
Easy Bacon And Cheese Omelet
Beaten eggs, bacon, cheddar cheese and spices. Either as a frittata or a casserole, this breakfast classic is one of the best omelet recipes.
Preparation: 5 minutes
Cooking: 10 minutes
4 servings
8 eggs
8 bacon strips, chopped
1/2 cup onion, chopped
1/4 cup milk
1 cup grated cheddar cheese
1 teaspoon oregano
1 teaspoon basil
Salt & Pepper to taste
Brown the bacon and onion in a large frying pan, over medium heat, for 5 minutes.
Meanwhile, beat the eggs with the rest of the ingredients.
Pour the mixture in the frying pan and cook for 10-15 minutes over medium to low heat.
Optional: You can sprinkle some more grated cheese over your omelet and bake at 450 degrees F until cheese is golden brown.
Almost Better Than Harrison Ford Cake
1 pkg. German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel topping
1 carton Cool Whip
Heath Bar crumbles
Make and bake cake according to pkg. directions and pour into a greased and floured 9 x 13" pan. Remove form oven and poke holes in cake with the handle of a wooden spoon. Pour condensed milk over all the holes. Pour caramel stopping over all. Frost with Cool Whip and sprinkle with crumbles. Refrigerate.
Baked Beans Ole
Prep/Total Time: 30 min.
Ingredients
1/2 pound ground beef
1 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) pork and beans
1 cup picante sauce
Directions
In a skillet, cook ground beef with onion and garlic until the beef is browned and the onion is tender; drain. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Yield: 6-8 servings.
Source: Taste Of Home Magazine
Baked Pork Chops with Garden Stuffing
Score big at supper time with this easy meal-in-a-dish.
Serves: 6
Prep. time: 10 minutes
Cooking time: 40 minutes
1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 oz.) frozen vegetable combination, (broccoli, cauliflower, carrots)
1 tbsp. butter
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in pork chops, 3/4" thick
Heat the oven to 400°F.
Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing.
Stir the remaining soup and remaining water in a small bowl. Spoon the soup mixture over the pork.
Bake for 40 minutes or until the pork is cooked through.
Tip: You can try varying the vegetable combination or the stuffing flavor for a different spin on this recipe.