PUBLISHER'S CORNER
"Either write something worth reading or do something worth writing." -Benjamin Franklin
Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. I hope this finds you and yours well. We've been sharing here at my house. Trey got sick and shared it with Don. Of course, Don shared it with me. Since mothers (and wives) don't get a day off, I was handling the care of the boys while I "worked" my way through my turn. As much fun as it sounds (not!) I am totally glad it is just about over. Oh, the boys are now doing well, thank goodness... and I'm just about ready to COOK!
We have a couple of readers who sent in a recipe (or two) to share. Special thanks to the following for their help in today's issue:
Jessica, Corfu, Greece
Marilyn, OH
You'll find them here as well as a few of my own. There's more goodies shared and I am pleased as punch that you are here with us!
Why not take a few minutes and send us a recipe? Sharing is so much fun and I'd be delighted to pass along your recipes (and other postables) in the next issue.
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? We have a 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:
https://www.quicktopic.com/37/H/a8K9wr7j97nV
DID YOU KNOW?
Health Benefits Of Cucumbers
Fights Cancer
Battles Insomnia
Wards Off UTIs
Fights Anemia
Offers Antioxidant Power
Provides Beauty Benefits
Fights Tummy Troubles
Protects Your Brain
OH, JUST MAKE ME LAUGH!
The Top 10 Signs You're A Lousy Cook:
10. Your family automatically heads for the table every time they hear a fire siren
9. Your kids know what "peas porridge in a pot nine days old" tastes like.
8. Your son goes outside to make mud pies, the rest of the family grabs forks and follows him.
7. Your kids favorite drink is Alka-Seltzer.
6. You have to buy 25 pounds of dog food twice a week for your toy poodle.
5. Your kids got even with the neighborhood bully by inviting him over for dinner.
4. Your kids got suspended from school for trying to smuggle toxic waste in their lunch bags.
3. Your husband refers to the smoke detector as the oven timer.
2. No matter what you do to it, the gravy still turns bright purple.
... and the Number 1 Sign You're A Lousy Cook:
1. You burned the house down trying to make jelly.
TODAY'S RECIPES
Butternut Squash & Sage Risotto
~Shared by Jessica S., Corfu, Greece
One 2 lb butternut squash (peeled and cut into bite sized chunks)
bunch sage, leaves picked, half roughly chopped, half left whole
1½ l (6 cups) vegetable stock
50g (1/4 cup) butter
1 onion, finely chopped
300g (1 1/3 cup) risotto rice (we used arborio)
1 small glass white wine
50g (1/4 cup) parmesan or vegetarian alternative, finely grated
Before you make the risotto, heat oven to 220C/fan 200C/gas 7. (400F)
Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Source: Barney Desmazery
https://www.bbcgoodfood.com/recipes/7767/butternut-squash-and-sage-risotto
Cake Mix Banana Bread
~Shared by Marilyn, OH
3-4 ripe bananas
1 box yellow cake mix (dry mix only)
2 eggs
1 cup chocolate chips or chopped nuts, optional
Preheat oven to 350 degrees. Grease and flour two 8"x4" loaf pans.
Mash bananas in a large bowl. Add in eggs and stir until well combined.
Add dry cake mix and stir. (Just the mix, not eggs, oil, or water the box calls for.)
Add chocolate chips or nuts if using. Pour into prepared pans.
Bake 35 - 40 minutes or until a toothpick comes out clean.
Allow to cool in the pan 10 minutes.
Remove from pan and cool completely on a wire rack. Enjoy!
Yield 2 loaves
Potato Crusted Quiche
~Shared by Marilyn, OH
1 lb russet potato, cut
3 Tbsp olive oil
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 Tbsp grated parmesan cheese
5 eggs
1 cup milk
1 tomato, diced
1/4 cup green onion, sliced
1/2 cup bacon, cooked and chopped
1/2 cup shredded cheddar cheese
1 teaspoon garlic powder
Preheat oven to 400°F. Thinly slice potatoes with a knife or mandolin. Put sliced potatoes in a bowl and drizzle with olive oil, 1 tsp. salt, 1/4 tsp. pepper, and Parmesan. Use your hands or a spoon to evenly coat the potato slices. Lay potato slices in a pie dish starting from the middle and working your way out, overlapping them. Line the edge of the pie dish with overlapping potato slices. Fill in any gaps with leftover potato slices. Bake potatoes for 15 minutes or until the potatoes are just cooked and not yet brown. In a bowl, whisk eggs, milk, tomato, green onions, bacon, cheddar cheese, 1 tsp salt, 1/4 tsp pepper, and garlic powder. Slowly pour egg mixture over the potatoes, if the potatoes begin to lift up, stop and press them down with a spoon. Bake the quiche for 30 minutes or until the eggs are set and the potatoes are brown. Slice and serve. Enjoy!
Best Ever Pizza Casserole
~Shared by Marilyn, OH
1 lb. ground beef or Italian sausage cooked and well drained (I use a little of both)
1 (16 oz) box bow tie pasta
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 ounces sliced pepperoni
1 (26 oz) jar pasta sauce
1 (10 oz) can diced Italian style tomatoes
1/4 cup grated parmesan cheese
1 (8 oz) package shredded Italian cheese blend
Any other pizza toppings, like black olives, onions, green peppers, mushrooms etc.
Boil water and salt for pasta. Once it starts boiling, add pasta.
Brown meat in a separate frying pan. When pasta and meat is cooked, drain.
In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom.
Add a layer of pasta and add 1/2 of sauce, can of tomatoes, garlic powder, and oregano.
On top of pasta, layer the ground meat, then add a layer of pepperoni
Sprinkle parmesan cheese, and Italian cheese. And another layer of pepperoni.
Top with bacon bits and anything else you like just like a pizza!
Bake in the oven at 350 * for 25- 30 minutes. Enjoy!
Grilled Parmesan Potatoes
~Shared by Marilyn, OH
1 lb small red potato
1/4 cup green onion, chopped
2 teaspoons vegetable oil
1 Tbsp parmesan cheese, grated (I add alot more, so to taste)
1 teaspoon dried oregano
1/2 teaspoon garlic salt (I add about 1 teaspoon, to taste)
1/4 teaspoon pepper (I add about 1/2 teaspoon, so to taste)
Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat.
Spoon into the center of a large piece of heavy-duty foil (about 18 inches x 12 in.) that has been sprayed with pam or use non-stick foil.
Combine Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly.
Grill, uncovered, over medium-hot heat for 20-30 minutes or until potatoes are tender.
Open foil carefully to allow steam to escape. Enjoy!
Yummy Angel Cake
~Shared by Marilyn, OH
1 angel food cake
1 (8 oz) packages soft cream cheese
1 cup powdered sugar
1 (8 oz) cartons frozen whipped topping, thawed
2 (21 oz) cans pie filling*
Cut cake into 1-inch cubes and set aside. Mix together cream cheese and powdered sugar with an electric mixer. Use a large spoon to gently mix whipped topping and cake cubes together. Spread into a 9 x 13 pan.
Pour the pie filling on top. Cover and refrigerate for two hours or until set.
*pie filling use either blueberry, cherry, or strawberry.
Spaghetti Squash Au Gratin
~Shared by Marilyn, OH
Tastes like Potato Casserole without all the carbs!!!! DELICIOUS!!
1 medium spaghetti squash
3 Tbsp butter
1 small yellow onion, very thinly sliced
1 teaspoon red pepper flakes... with caution (I used very few flakes)
1/4 teaspoon garlic salt Salt and pepper to taste
3/4 cup sour cream
1 cup shredded cheddar cheese
Cut spaghetti squash in half and remove the seeds.
Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
In a medium sized skillet over medium heat, add butter, onions, red pepper, garlic salt, salt and pepper ~ cook until onions are brown in color.
Using a fork, scrape the insides of the squash and transfer to a small bowl.
Mix the squash, onions, sour cream and half the cheese together and mix well.
Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 20-25 minutes.
Put on broil in the last minute until golden brown on top. Enjoy!
Yield 6 Servings
Ritz Crackers Treats
~Shared by Marilyn, OH
1 stick melted butter
1 packet Ranch dressing mix
1/4 cup grated Parmesan
1 Tbsp. red pepper flakes
1 tsp. garlic powder
1 box Ritz crackers
Toss box of Ritz crackers with all 5 ingredients. Bake in 300 degree oven for 15 minutes. Enjoy!
Sausage and Rice Casserole II
~Shared By Marilyn, OH
1 1/2 lb. hot breakfast sausage
1 small onion, chopped
1 stalk celery, chopped
1/2 red bell pepper, chopped (you can use whatever kind you have on hand)
1 1/4 cup uncooked Jasmine rice (or any long grain rice as well)
1 (10.5 oz) can cream of mushroom soup
2 cups chicken stock
3/4 cup shredded Colby jack cheese
Brown the sausage in a large skillet over med. high heat.
Break up sausage as it cooks with a wooden spoon; drain off excess grease.
Add in the onion, celery and bell pepper. Cook for 5 minutes.
Add in the uncooked rice and stir to combine.
Whisk together soup and broth and pour into the pan. Stir to combine well.
Stir in the cheese and pour into a lightly greased 2.5 quart baking dish.
Cover tightly with foil and bake in a 350 degree oven for 1 hour. Enjoy!
Yield ~ serves approx. 6-8
Avocado-Shrimp Salad
~Shared By Marilyn, OH
1 lb raw shrimp peeled and deveined*
1/4 tsp. salt and black pepper, or to taste
1 Tbsp olive oil
3 medium limes, juiced
2 medium/large avocados
1/2 English cucumber
3 medium or 4 Roma tomatoes
1 small onion finely diced
1/2 cup Cilantro (1/2 bunch) chopped
Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once pan is hot, add 1 Tbsp olive oil; add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl. Squeeze juice of 3 medium limes over shrimp; stir and set aside to marinate while you prepare remaining ingredients. Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp. Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips. Enjoy! Note: *If using any sized pre-cooked shrimp - rinse under cold water, pat dry with paper towels then chop.
Potluck Spaghetti Salad
~Shared by Marilyn, OH
1 (16 oz) package spaghetti, broken in half
3 medium tomatoes, chopped
1 cucumber, seeded and chopped
1 green pepper, chopped
1 red onion, chopped
1 (10 oz) bottle Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt
Cook spaghetti according to directions; rinse in cold water and drain.
In a large bowl mix together spaghetti and vegetables.
In a small bowl, mix together all the remaining ingredients.
Pour dressing over the spaghetti mixture. Toss to coat.
Refrigerate overnight. Toss before serving. Enjoy.
Zucchini-Onion Pie
~Shared by Marilyn, OH
3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 Tbsp minced fresh parsley*
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped
In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned. Yield: 6 servings.
Tips: If you don't have a deep dish pie plate, feel free to use a small baking dish (8-in. square) or a soufflé dish (1-1/2 to 2 quarts). Reduce oven time as needed, baking until lightly browned and eggs have reached an internal temperature of 160 degrees.
*For an easy swap-a-roo, use basil or dill in place of the parsley. Dill packs a punch, so you need only 1 teaspoon.
Glorified Hash Browns
~Shared by Marilyn, OH
2 cans (10-3/4 oz each) condensed cream of celery soup, undiluted
2 cartons (8 oz each) spreadable chive and onion cream cheese
1 package (2 pounds) frozen cubed hash brown potatoes
1 cup shredded cheddar cheese
In a large microwave-safe bowl, combine soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add potatoes and stir until coated. Spoon into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted. Serve and Enjoy!
Freeze option: Sprinkle cheddar cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through or thermometer to read 165°. Yield: 10 servings.
BEST Marinade for Steaks (or any Meat)
~Shared by Marilyn, OH
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 Tbsp garlic powder
3 Tbsp dried basil
1 1/2 Tbsp dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic
Place first eight ingredients in a blender. Add hot pepper sauce and garlic, if using. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired. Enjoy!
EASY Meatball Casserole
~Shared by Marilyn, OH
1 pound pasta (your choice, I like penne or rotini)
1 pound frozen meatballs
6 cups Marinara sauce or your favorite jarred sauce
4 cups shredded mozzarella cheese
Preheat oven to 350°F. Cook pasta in boiling water just a few minutes less than called for on the package. Since you’ll be baking this you want the pasta a bit more al dente.. Drain well. Pour pasta into a casserole dish (9”x 13” pan size). Top with frozen meatballs and sauce, then sprinkle with cheese. Bake casserole about 20 minutes, or until meatballs are cooked through and cheese is melted. Store leftovers in the refrigerator for up to 2 days or freeze for up to one month.
Vegetable Tian
~Shared by Marilyn, OH
2 medium potatoes (any kind)
1 medium yellow zucchini
1 medium green zucchini
3 medium tomatoes
1 medium yellow onion
1 cup cheese (your choice)
3 cloves garlic
1 Tbsp olive oil
Rosemary
Garlic
Salt
Pepper
Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened. While the onions are cooking, thinly slice the vegetables. Spray inside of an 8x8 square or round baking dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Place thinly sliced vegetables in baking dish vertically, in an alternating pattern. Be creative. Sprinkle generously with salt, pepper, and rosemary. Cover the dish with foil and bake for 30 minutes. Remove foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown. ENJOY ~ ONE OF THE BEST VEGETABLE RECIPES IN THE WORLD!
PUBLISHER'S CHOICE
Cilantro-Lime Shrimp, Corn and Black Bean Salad
Servings: 4 entree portions or 6 side-salad portions
Ingredients
1 pound jumbo shrimp, peeled, deveined and tails removed, sliced lengthwise
3 ears corn, shucked and corn sliced off the ear
4 Tablespoons butter
juice of 3 limes
1 Tablespoon cilantro, chopped
1/2 teaspoon salt
1 head romaine lettuce, chopped
1 (15 oz) can black beans, rinsed and drained
3/4 pound grape tomatoes, sliced lengthwise
1 large avocado, diced
2 scallions, chopped
corn tortilla chips (several handfuls)
Dressing
1/4 cup olive oil
2 Tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
Directions
In a large nonstick skillet, melt butter. Add lime juice, cilantro and salt, stir to incorporate. Add shrimp and cook until opaque, about 2-3 minutes. Using a slotted spoon, remove shrimp from pan onto a plate to cool. Add corn to the same butter mixture, stirring and cooking for about three minutes. Leave corn in pan and remove from heat. Set aside.
While the shrimp and corn are cooling, I prepare my lettuce, tomatoes, scallions, avocado and beans, adding them to a large bowl. I also whisk the dressing ingredients and toss them with the salad. I then add the shrimp, corn-butter mixture and a few handfuls of chips and give it one more big toss.
Source: Noble Pig
http://www.noblepig.com
Italian Cream Cheese Chicken
Time: 15 min. prep + 4 1/2 or 7 1/2 hours cooking time
Yield: 6-8 servings
***NOTE: This recipe also works wonderfully served over white rice, instead of pasta.***
1 (.07 ounce) package Good Seasons Zesty Italian Salad Dressing Mix
1/2 C butter, melted
4 boneless, skinless chicken breasts (I used frozen with no trouble at all...love that)
4 ounces cream cheese
2 (10.5 ounce) cans cream of chicken soup
1 (12 ounce) package fettuccine noodles
1. Grab your self one package of Zesty Italian Salad Dressing Mix. Melt 1/2 cup butter in the microwave and then add the dressing packet to the butter. Stir it around a bit to combine.
2. Place 4 chicken breasts in your crock pot and pour the butter/seasoning mixture over the top of the chicken. Cover the crock pot of wonder and let the old girl cook on high for 4 hours, or on low for 7. Your crock pot may cook a little bit slower or faster than mine...adjust accordingly.
3. When your chicken is no longer pink in the center, remove it to a plate and shred it up with two forks.
4. To the crock pot and it's wonderful juices, add 4 ounces of cream cheese and 2 cans of cream of chicken soup.
5. Pop a fork into the pot and stir it all together until smooth.
6. Place the shredded chicken back into the crock pot, give it a nice stir, cover it and let it cook on high for about 20 minutes, or until the soup and cream cheese are heated through.
7. Boil yourself some nice water and cook the fettuccine according to package directions. Serve the pasta with the yummy chicken mixture on top.
Source: Jamie Cooks It Up!
http://www.jamiecooksitup.blogspot.com
Firehouse Pizza Sauce Recipe
Comments
This is a delicious pizza sauce. You can use fresh tomatoes and adjust the tomato paste to create the thickness of the sauce you like. I use Splenda instead of honey.
If spicy is not for you, leave the cayenne pepper and dried red pepper flakes out.
Ingredients
1 (6 ounce) can tomato paste
3/4 cup warm water (110 degrees F/45 degrees C)
3 Tbs grated Parmesan cheese
1 tsp minced garlic
1 Tbs Honey or Splenda if you would like low carb
1 tsp anchovy paste (optional)
3/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried marjoram
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp dried red pepper flakes
Salt to taste
Procedure
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, Splenda, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend. spread over pizza dough and prepare pizza as desired.
Layered Taco Crab Dip
Adding crab to this taco dip really spices things up!
Ingredients
12 oz. lump crab meat, drained
2 green onions, minced
1/2 C. minced red onion
2 medium tomatoes, seeded and finely chopped
2 Tbs. fresh minced parsley
1/4 C. lime juice
1/4 C. lemon juice
1/4 C. orange juice Salt and pepper
2 8 oz. pkg. cream cheese, softened
1/4 C. mayonnaise
1 avocado, peeled, seeded and diced
Directions
In a ceramic or glass bowl combine crab, onions, tomato and parsley. In a cup or bowl combine juices and stir into crab mixture. Season with salt and pepper. Cover and chill in refrigerator overnight or for at least 6-8 hours.
Combine cream cheese and mayonnaise, blending. Spread over the bottom of a round platter or serving plate. Spread the avocado as the next layer. Remove the crab mixture from the refrigerator and drain so that all of the moisture is removed (or at least close). Spread on top of the avocado. Sprinkle with minced fresh parsley and serve with tortilla chips.
24 Hour Fruit Salad
Ingredients
20 ounces canned pineapple chunks, drained
22 ounces mandarin oranges in light syrup, canned, drained
1 can shredded coconut meat, approximately 1 cup
1 pound miniature marshmallows
1 pint sour cream
Instructions
Combine pineapple chunks, mandarian oranges, coconut meat, marshmallows, and sour cream. Chill overnight.
You may substitute one large can of drained fruit cocktail for the fruit if you'd like.
Chipotle-Marmalade Chicken
4 Servings
Prep: 15 min.
Cook: 4 hours
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tablespoon canola oil
1 tablespoon balsamic vinegar
1 tablespoon minced chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon chili powder
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons cold water
Directions
Sprinkle chicken with salt and pepper. Transfer to a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 1/3 cup sauce equals 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.
Source: Taste of Home 2012
Breakfast Casserole
Yield: 6 to 8 servings
A great dish for a brunch or when your house is filled with visitors. Just mix up the ingredients the night before, then leave a note for the first one up to put it in the oven. By the time everyone is up and coffee is made, breakfast will be ready.
1 pound breakfast sausage, removed from casings, or bacon
6 slices day-old white bread, cubed
6 eggs, beaten
2 cups milk
1 teaspoon salt
1 teaspoon prepared mustard
1 cup shredded sharp cheddar cheese
Fry the sausage or bacon until done. Drain well.
Lightly grease a 9-inch by 13-inch baking dish. Place the bread in the dish and top with the meat. Mix together the eggs, milk, salt, mustard, and cheese. Pour over the meat. Refrigerate overnight.
In the morning, preheat the oven to 350 degrees F. Bake the casserole for 50 minutes.
Source: Yankee Magazine Church Suppers and Potluck Dinners Cookbook
All-American Buffalo Chicken Tenders
1 cup crumbled blue cheese (about 4 ounces)
1 cup low-fat buttermilk
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tablespoons melted butter
Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet; transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
In a large skillet, heat oil over medium-high heat. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.
Serves 4.
Source: www.marthastewart.com
Impossibly Easy Chili Pie
Bisquick recipes are true classics for any kitchen, and true comfort foods. This Impossibly Easy Chili Pie is destined to be one of your favorite Bisquick impossible pie recipes. It makes the perfect winter dinner dish.
Serves: 6
Cooking Time: 43 min
1 pound lean (at least 80%) ground beef
1 can (14.5-ounce) diced tomatoes, drained
1 medium onion, chopped (about 1/2 cup)
1 (1-ounce) envelope chili seasoning mix
1 can (2 1/4-ounce) sliced ripe olives, drained
1 cup shredded Cheddar cheese (about 4-ounces)
1/2 cup original Bisquick mix
1 cup milk
2 eggs
chopped tomato, red onion and jalapeño, if desired
sour cream, if desired (for garnish)
1. Preheat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain.
2. Stir in tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and 1/2 cup of the cheese.
3. In medium bowl, stir Bisquick mix, milk and eggs with whisk or fork until blended. Pour into pie plate.
4. Bake 30 minutes. Top with remaining 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with chopped vegetables and sour cream.
Nutritional Information: 1 SERVING: Calories 270; Total Fat 11g (Saturated Fat 4g; Trans Fat 0.5g); Cholesterol 50mg; Sodium 810mg; Total Carbohydrate 18g (Dietary Fiber 2g); Protein 24g Exchanges: 1 Starch, 1 Vegetable, 3 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 1
Source: Betty Crocker: Bisquick to the Rescue from Wiley Publishing, Inc.
T.G.I. Friday's Jack Daniel's Grill Glaze
1 head of garlic
2 teaspoons olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman's teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniel's Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Preheat the oven to 375F. Remove some of the papery skin from the garlic head, but do not peel or separate the cloves. Place garlic on a sheet of aluminum foil and drizzle olive oil on top. Wrap the garlic in the aluminum foil, allowing some room for airflow inside the pocket. Roast for 45 minutes to 1 hour. Garlic is done when it is soft to the touch. Remove from oven and allow to cool.
Combine the remaining ingredients in a sauce pan. Squeeze the cooled head of garlic to extract the garlic paste and add to sauce pan. Discard the garlic skin. Whisk ingredients well and bring to a boil. Reduce heat and simmer for about 45 minutes to an hour until thickened while whisking occasionally.
Lemon-Graham Icebox Cake
Yield: Serves 8
Cook time: 10 Minutes
Prep time: 45 Minutes
Chill: 30 Minutes
Ingredients
3 large egg yolks
1/2 cup plus 1 tsp. sugar
2 tablespoons plus 1 tsp. cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream
Preparation
1. In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.
2. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.
3. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve.
Nutritional Information Amount per serving:
Calories: 203 Fat: 10g Saturated fat: 5g Protein: 3g Carbohydrate: 27g Fiber: 0.0g Cholesterol: 103mg Sodium: 146mg
Source: All You - JULY 2011
1770 House Meatloaf
Serves 6 to 8
2 tablespoons good olive oil
2 cups chopped Spanish onion (1 large)
1 1/2 cups small-diced celery (2 stalks)
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cup whole milk
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce
Garlic Sauce:
3/4 cup good olive oil
10 garlic cloves, peeled
1 cup chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 to 160 degrees. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
For the Garlic Sauce:
Combine the oil and garlic in a small sauce pan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasoning. Spoon the warm sauce over the meatloaf.
Source: Barefoot Contessa Foolproof by Ina Garten
Almond Cups
1 can Solo pure almond paste -- (8 oz.)
2 eggs
1/2 cup butter -- (1 stick) melted, then cooled
Chocolate chips -- fresh pineapple slices, or dried cherries or blueberries
Preheat the oven to 350 F. Spray mini muffin tins with vegetable oil cooking spray.
Place the almond paste, eggs, and butter in a food processor and mix until well blended, smooth and lump free. Fill the muffin tins three-quarters full with almond mixture. Top with chocolate chips, pineapple or dried cherries or blueberries. Bake for 18 minutes or until golden.
Makes 2 dozen mini cups
Source: Christmas with Paula Deen, 2008
GURKENSALAT – German Cucumber Salad
Salad:
2 cucumbers
1 medium onion
Dressing:
1/4 cup sour cream
1 tsp. sugar
3 T. vinegar
Dill, to taste
Peel and thinly slice both of the cucumbers and the onion. Place them in a large bowl.
Mix together sour cream, sugar, vinegar, and dill. Pour over salad. Toss to coat.
Refrigerate for a few hours before serving.
Trisha's Hot Corn Dip
2 - (11 ounce) cans mexicorn, drained
2 - (4 1/2 ounce) cans chopped green chilies, drained
2 - cups grated monterey jack cheese (about 8 ounces)
3/4 - cup grated parmesan cheese
1 - cup mayonnaise (not miracle whip)
corn chips, for dipping (Frito scoops or Tostitos scoops)
Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.
Source: Trisha Yearwoods second cookbook: Home Cooking
Butter Dip Biscuits
Ingredients:
1 stick (1/2 cup) unsalted butter (see notes below)
2 1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk (see notes below)
Directions:
Preheat oven to 450F degrees.
Spray an 8-inch square baking dish with nonstick cooking spray.
In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave.
In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk. Stir until a loose dough forms. Dough will be sticky.
Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.
Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating once during baking.
If you notice that some of the butter that is coming up to the top is getting brown, just take a paper towel and dab around the edges a bit.
Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.
Cook’s Note: I really recommend only using buttermilk with these but if all you have on hand is regular milk southerners call it sweet milk) then you can use that (just not skim milk, that stuff is far too watery). Keep in mind though that when you use regular milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk. You may need to use about 1 1/4 cups - 1 1/2 cups (start with less, you can always add more in). The buttermilk adds such great flavor to these biscuits so if you can get your hands on some, definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is added to the dough.
Source: www.thecountrycook.net
http://www.thecountrycook.net/2012/02/butter-dip-biscuits.html