A to Z Recipes Newsletter 08-01-2019
PUBLISHER'S CORNER
“If you see a wrong and don’t stand against it, you become a part of it.” ~ My mother (RIP) Unknown origin
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. I am a day late and at least a dollar short today. I had some of my family over yesterday (an older brother, his wife, and their granddaughter). We had lots of fun just visiting and, of course, eating. We had some appetizers and I made some chicken wraps. If I say so myself... they were pretty darned good. Aside from rotisserie chicken, they contained fresh Romaine lettuce, tomatoes, avocado slices, fried bacon, crumbled, cheddar and Swiss cheese on a large flour tortilla dressed with ranch dressing. We also had various chips alongside. Oh! We had a bowl of fresh fruit. Great... I'm hungry now!!
We have great recipes on board today. My thanks to the following for their input:
Peter P., Canada
Edna D., Decatur, IL
Michael G., MI
Judy G., IL
Jessica S., Corfu, Greece
Lisa H., Belmont, NC
Marilyn M., OH
I'd love to see your name here! Why not take a few minutes and send us a recipe?
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DID YOU KNOW?
Properly Dispose of Bacon Grease
I’m not ashamed to admit how much I cook with bacon. HA. Sweet Chicken Bacon Wraps, Bacon Jam, and Creamy Pasta with Bacon and Peas all immediately come to mind. Sometimes I reuse the bacon grease to fry up other things, but more times than not, I need to get rid of it. But did you know it’s not safe to pour hot bacon grease (or any fats that solidify) down your drain? It can clog your pipes! So I just line a dish or cup with aluminum foil, pour it in that, and let it cool and harden. Roll up the foil and toss in the garbage!
Source: Belly Full
JUST MAKE ME LAUGH!
The Umbrella
~Shared by Peter P., Canada
A 90-year-old man said to his doctor, "I've never felt better.
I have an 18-year-old bride who is pregnant with my child.
What do you think about that?"
The doctor considered his question for a minute and then said,
"I have an elderly friend who is a hunter and never misses
a season. One day when he was going out in a bit of a hurry,
he accidentally picked up his umbrella instead of his gun.
When he got to the Creek, he saw a beaver sitting beside
the stream. He raised his umbrella and went, 'bang, bang' and
the beaver fell dead. What do you think of that?"
The 90-year-old said, "I'd say somebody else shot that beaver."
The doctor replied, "My point exactly."
TODAY'S RECIPES
Cowgirl Corn Dip
~Shared by Edna D., Decatur, IL via Facebook
Equal parts sour cream and mayo makes for the creamiest corn dip ever. Lime just adds a touch of brightness and bacon puts the whole dip over the top, in the best possible way.
YIELDS: 10 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 40 MINS
INGREDIENTS
1 (8-oz.) block cream cheese, softened
1/3 c. Duke's Mayonnaise
1/3 c. sour cream
2 tbsp. lime juice
1 1/2 tsp. sweet paprika
1 tsp. ground cumin
3 c. frozen corn
1 (4-oz.) can diced green chilies, drained
6 slices thick bacon, cooked and cut into ¼-inch pieces
1 1/2 c. shredded cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
4 scallions, thinly sliced, plus more scallion greens sliced for serving
Kosher salt
Freshly ground black pepper
Tortilla chips, for serving
DIRECTIONS
Preheat oven to 375º. In a large bowl, stir together cream cheese, Duke's Mayonnaise, sour cream, lime juice, paprika, and cumin until smooth. Stir in the corn, diced green chilies, most of cooked bacon (reserve some for topping), 1 cup each cheddar and Monterey Jack, and scallions. Season with salt and pepper.
Scrape corn mixture into a 10-inch cast iron skillet or baking dish and sprinkle with remaining 1/2 cups cheddar and Monterey Jack and remaining bacon.
Bake until dip is golden and bubbly, about 20 minutes. Garnish with more scallions and serve with tortilla chips.
Favorite Quick & EASY Chicken Salad
~Shared by Michael G., MI via Facebook
Serve this chicken salad inside of crisp butter lettuce leaves, on top of tangy apple slices, large fresh cucumber slices, or on a toasted open-faced slice of Ezekiel bread. Use up those chicken breasts in the fridge, or grab a rotisserie chicken on your way home. Lunch or Dinner SO FAST! I have a true LOVE for chicken salads with grapes and celery. Sometimes I’ll also add a few Tablespoons of small-diced red onion…just depends on who is eating with me.
Makes about 4 servings
Ingredients:
2 cups shredded chicken breast
1/4 cup plain Greek yogurt
1 Tbsp dijon mustard
1/2 tsp garlic powder
1/2 cup celery stalks, sliced thin
1 cup red, or purple grapes, halved
1/4 cup sliced almonds
a pinch of sea salt and fresh ground black pepper to taste
In a large bowl gently combine all of the ingredients.Store in fridge for up to 5 days. Serve as is, in a lettuce wrap, or on top of a toasted slice of Ezekiel bread.
Note:
Posted in Dinner, Lunch by Rachel Maser
Source: Clean Food Crush
French Toast and Bacon Bombs
~Shared by Judy G., IL via Facebook
Prep 35 MIN
Total 35 MIN
Ingredients 6
Servings 8
Serve up bite-size servings of breakfast! We can’t get enough of these cream cheese-stuffed French toast plus bacon bombs.
Ingredients
Vegetable oil for deep-frying
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1 package (8 oz) cream cheese
8 slices bacon, halved
Toothpicks or skewers
1/2 cup cinnamon-sugar
Steps
1 Heat oil in deep-fryer to 350°F.
2 Separate dough into 8 biscuits; split each into 2 rounds. Gently stretch out each biscuit half just a bit; add small scoop of cream cheese in center. Wrap dough around cream cheese; seal edges.
3 Wrap each stuffed biscuit with half slice of bacon; secure with toothpick.
4 Fry bacon-wrapped stuffed biscuits in oil until puffed and golden brown on all sides.
5 While warm, toss evenly in cinnamon-sugar. If desired, serve with maple syrup.
Expert Tips
You can flavor the cream cheese with some cinnamon or even chocolate chips for a fun twist!
To reduce calories, try using turkey bacon and reduced-fat cream cheese (Neufchâtel).
Microwave Fudge- Recipe 1
~Shared by Jessica S., Corfu, Greece
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)
Place chocolate chips, sweetened condensed milk and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
Pour into well-greased 8x8-inch baking dish. Refrigerate until set.
Microwave Fudge- Recipe 2
~Shared by Jessica S., Corfu, Greece
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 oz (4 tbsp) butter
1 tsp vanilla extract
1/4 tsp salt
Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave for one minute and stir. Continue to microwave in 30-second increments, stirring after 30 seconds, until the fudge is melted and smooth.
Stir well to ensure all the chocolate is melted, then add the vanilla and salt. Stir until everything is smooth and well-mixed.
Pour the fudge into the prepared pan and smooth it into and even layer.
Place the fudge in the refrigerator to set, for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature. Store excess fudge in an airtight container in the refrigerator.
*Both microwave fudge recipes can be customized in so many ways. You can replace the semi- sweet chocolate chips with white chips, peanut butter chips, butterscotch chips, or mix Andes Mint Chips with Milk Chocolate Chips so you can have different flavors of fudge.
Once you decide your base flavor for your fudge you can add mix-ins like: nuts, dried fruit, coconut and even candy pieces. Example: Combine almonds and coconut to make Almond Joy
Fudge or white chocolate chips and Oreo cookies to make Cookies and Cream Fudge, plus many other variations.
Finally, experiment with different flavoring oils and extracts. Almond, lemon, orange, coffee, and coconut are just a few choices that add a special flavor to the fudge.
Hashbrown Casserole
~Shared by Lisa H., Belmont, NC
A creamy, cheesy hashbrown casserole recipe made with French onion dip instead of sour cream that’s even better than Cracker Barrel’s!
ingredients:
1 30-oz bag frozen hashbrown potatoes
1 can cream of onion soup
1 pint French onion dip (see notes)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 8-oz block cheddar cheese
1/4 cup butter, melted
instructions:
1. Allow hashbrowns to defrost just long enough to loosen the shreds so that the potatoes can be stirred into the other ingredients. When I’ve let them completely defrost they tend to break up too much when stirred (such as in the pictures above!).
2. Shred cheese then set aside about one cup to top the casserole with before baking. Preheat oven to 350 degrees.
3. Combine cream of onion soup, French onion dip, salt, garlic powder and pepper in a large mixing bowl then stir well. Add cheese (reserving 1 cup for later) and potatoes then gently fold to combine.
4. Spoon mixture into a greased 13x9 casserole dish then top with remaining cheese. Drizzle melted butter over cheese then bake at 350 degrees for 50-55 minutes or until golden brown and bubbly around the edges. Enjoy!
NOTES:
Use any refrigerated, sour cream based French onion dip such as Dean’s, Heluva Good or Aldi’s (the Aldi brand one is my favorite!)
You can substitute sour cream for the French onion dip if needed (maybe consider adding a little extra seasoning if so).
Substitute cream of cheddar or cream of chicken soup if desired.
Pumpkin Pie Crescents
~Shared by Marilyn M., OH
1 roll Pillsbury Crescent rolls
1/2 cup canned pumpkin pie filling or pumpkin pie mix
1/2 teaspoon pumpkin pie spice
1 egg yolk
GLAZE:
1/2 cup powdered sugar
1 Tbsp. pure maple syrup
1/2-1 Tbsp. milk
Combine pumpkin pie mix, egg yolk and pumpkin pie spice,.
Unroll crescents and place 1 slightly heaping tablespoon of pumpkin pie mix on each crescent.
Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling.
Continue rolling (a little filling might leak out, that’s ok). Place on a parchment paper lined pan.
Bake 10-12 minutes or until browned.
Combine glaze ingredients until smooth. Place in a small Ziploc baggie.
Let cool on the pan 10 minutes. Snip off a corner of the Ziploc, and drizzle the glaze over the crescents.
Serve warm. Enjoy!
Anish Dressing Casserole
~Shared by Marilyn M., OH
1 (14.5 oz) can chicken broth
1 stick unsalted butter
1 cup water
2 Tbsp. chicken base or bouillon granules
1 cup milk
3 eggs
1 (1-pound) loaf white bread, cubed, toasted
2 cups cooked, cubed chicken
3 ribs celery, diced
3 carrots, shredded
1 onion, diced
1/3 cup chopped parsley
1 teaspoon seasoning salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon celery seed
Preheat oven to 350 degrees.
Combine broth, butter, water, and chicken base in a small saucepan over medium heat until butter is melted and base is dissolved; let cool completely.
Whisk in milk and eggs.
Mix together bread cubes, chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and celery seed in a large bowl.
Pour broth mixture over; toss until liquid is absorbed.
Place dressing mixture into a 13 x 9-inch baking pan.
Bake until golden brown, about 1 hour and 20 minutes. Enjoy!
Yield ~ Makes 10 servings
Hot Fudge Pie
~Shared by Marilyn M., OH
If you love chocolate, then this is for you. It is oh so gooey and delicious....
1 stick butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
3 Tbsp cocoa powder
1 tsp. salt
1/2 cup all-purpose flour
Preheat oven to 350 degrees.
Cream together butter and sugar with electric mixer until fluffy, about 3 minutes.
Add eggs and vanilla and mix well.
Add cocoa powder, salt and flour and stir until well combined.
Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan.
Bake 30 to 35 minutes until center is set.
Note: Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than "gooey".
No-bake Chocolate Oat Bars
~Shared by Marilyn M., OH
1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter
Grease a 9×9 inch square pan.
Melt butter in large saucepan over medium heat.
Stir in brown sugar and vanilla. Mix in the oats.
Cook over low heat 2 to 3 minutes, or until ingredients are well blended.
Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth.
Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently.
Cover, and refrigerate 2 to 3 hours or overnight.
Bring to room temperature before cutting into bars. Enjoy!
Oreo Delight
~Shared by Marilyn M., OH
1 pkg regular Oreo cookies
1 (8 oz) package cream cheese, softened
1 large pkg chocolate instant pudding
6 Tbsp. melted butter
16 oz cool whip
1 cup powdered sugar
2 3/4 cups milk
Crush cookies ~ Save about 1 cup to sprinkle on top.
In small bowl mix remaining crumbs with butter
Press crumbs/butter mixture into bottom of a 9 x 13 cake pan to form crust
Make chocolate pudding according to package directions and let it set up in the fridge
Using electric mixer, mix half cool whip, softened cream cheese and powdered sugar in large bowl
Spread the cool whip/cc/sugar mixture on top of the crust
Spread pudding over cool whip layer, then the remaining layer of cool whip mixture on top of that.
Refrigerate until ready to serve. ENJOY!!!
Arizona Sunshine Lemon Pie
~Shared by Marilyn M., OH
1 large lemon
4 large eggs
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cups sugar
1 (9 inch) piecrust, unbaked (I used a frozen deep dish)
Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect.
I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!)
Place in your high powdered blender (such as a Vitamix).
Add eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
Topping:
1 cup whipping cream
2 Tbsp. sugar
Place your mixing bowl and beaters in the freezer for about 20 minutes.
Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whip cream on top.
This can be enjoyed warm (it just won’t be as firm) or room temperature, but we preferred it chilled.
Enjoy!
Italian Bake
~Shared by Marilyn M., OH
3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound pasta, penne, macaroni, shells or what ever you like
1 large package pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks
Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly Enjoy!
Apple Fritter Bread
~Shared by Marilyn M., OH
1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (any kind), mixed with 2 Tbsp. granulated sugar and 1 tsp. cinnamon {I grated the apples instead of chopping them just because it was quicker}
Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture.
Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
Old-Fashioned Creme Glaze
1/2 cup powdered sugar
1-3 Tbsp. milk or cream- (depending on thickness of glaze wanted)
Mix powdered sugar and milk or cream together until well mixed.
Let cool for about 15 minutes before drizzling with glaze. Enjoy!
Mexican White Trash
~Shared by Marilyn M., OH
2 cups shredded chicken
2 cups shredded cheese–or more (I always use more!!)
1 can cream of chicken soup
1 can Rotel tomatoes
1/2 cup sour cream
1/2 cup milk
1/2 package taco seasoning (or more if you’d like)
1 bag Nacho Doritos, crushed.
Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray.
Mix together all ingredients BUT Doritos.
Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and rest of the chicken mixture.
Add more cheese on top. Cover with foil and bake for 35 minutes. Enjoy!
I usually double the recipe and cook it in a 9×13 pan for 45 minutes, just so we can have leftovers the next day.
Bundt Cake Breakfast
~Shared by Marilyn M., OH
1 cup diced ham
2 cups tater tots, still frozen
1 dozen whisked eggs
1 can (8) Pillsbury Grands biscuits, diced up (raw)
2 cups any cheese (your choice…I used Cheddar)
1/4 cup milk
All mixed together. Put in greased bundt pan.
Bake on 400 degrees for 45 minutes.
When done flip onto platter; cut, serve and enjoy!
PUBLISHER'S CHOICE
Angel Hair with Tomato and Basil
Note from Maggie: This is a standby when I have a protein of some sort thawed and no idea what to serve with it. This is a great side dish, especially with broiled/baked chicken or fish.
Prep 20 MIN
Total 20 MIN
Servings 6
Ingredients
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/4 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen™ organic plain or fire roasted diced tomatoes, undrained
1 clove garlic, finely chopped
1/4 teaspoon coarse salt (kosher or sea salt)
8 oz uncooked angel hair (capellini) pasta
1/4 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese
Steps
1 In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
2 Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.
Expert Tips
Shredded Parm provides some texture and a bigger flavor burst than grated Parmesan cheese, though either is tasty.
If you like, top with grilled or sautéed shrimp or chicken. Smaller portions are perfect as appetizers or sides.
Nutrition Information
Serving Size: 1 Serving Calories290 Calories from Fat100 Total Fat11g16% Saturated Fat3g15% Trans Fat0g Cholesterol5mg2% Sodium370mg16% Potassium210mg6% Total Carbohydrate37g12% Dietary Fiber3g12% Sugars3g Protein11g % Daily Value*: Vitamin A 4% Vitamin C 6% Calcium 15% Iron 15% Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker Recipes
Apple Pie Moonshine
Note from Maggie: Our friends Lessa and Cherie brought a batch of this moonshine to one of our annual a2z trips. WOW! Packs a punch but is smooth going down. Ah, memories!!!
Ingredients
A 750-milliliter bottle of 190-proof Everclear or high-proof vodka if that's all you can get.
About 1 cup of Captain Morgan Spiced Rum (two cups tastes pretty good also... just saying).
1 gallon apple cider
1 quart apple juice
3 cups brown sugar
1 cup white sugar
10 cinnamon sticks
A large stock pot
Six mason jars (quart-sized)
This recipe comes together very quickly. Simply combine the cinnamon sticks, apple cider, and apple juice in the large pot. Bring it all to a mild simmer and add in the sugars.
Continue to stir slowly for about 5-10 minutes until all the sugar is dissolved. At that point, turn the heat off and allow the apple cider mixture to cool down to room temperature.
Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature will evaporate some of the alcohol content.
Once the mixture is at room temperature, stir in the Everclear and one to two cups of rum.
At that point, you are ready to jar the apple pie moonshine in the mason jars. These make excellent Christmas gifts, hint hint! Don't be afraid to put a cinnamon stick in the jars either.
This is basically the greatest Christmas drink ever invented, and goes great with a few apple slices to munch on as well! The shelf life isn't much of a concern, because you'll drink it well before it goes bad!
As the apple pie moonshine ages, the cinnamon and sugar blends out the alcohol taste to an almost undetectable level. Again...YOU HAVE BEEN WARNED!
Source: Wide Open Spaces
Lemon-Cream Cheese Crescent Ring
Prep 15 MIN
Total 35 MIN
Ingredients 7
Servings 6
Ingredients Crescent Ring
1 package (3 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
Steps
1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
2 Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.
3 Starting with 1 long side of rectangle, roll up; pinch edge to seal.
4 With serrated knife, cut into 12 slices.
5 Arrange slices on cookie sheet in a circle, overlapping slightly.
6 Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.
Expert Tips
Sprinkle the crescent ring with powdered sugar in place of the glaze if you like.
You can prepare the crescent ring up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few extra minutes to the bake time.
Nutrition Information Serving Size: 1 Serving Calories250 Calories from Fat100 Total Fat11g17% Saturated Fat5g26% Trans Fat0g Cholesterol15mg5% Sodium350mg14% Potassium25mg1% Total Carbohydrate35g12% Dietary Fiber0g0% Sugars19g Protein3g % Daily Value*: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 4%
Exchanges: 1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
Smothered Chicken with Creamy Mushroom Gravy
Note from Maggie; This recipe calls for chicken breast but I prefer chicken thighs.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving 4
Ingredients:
4 bone-in, skin-on chicken breast, cut in half
2 cups flour, all purpose
1 tablespoon Creole seasonings
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1/2 tablespoon chili powder
Extra virgin olive oil
For the Creamy Mushroom Gravy:
4 cups beef broth low sodium
3 cups sliced mushrooms
1/2 white onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
3 tablespoons flour, all purpose
5 cloves garlic, minced
2 teaspoons Creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
Fresh chopped parsley to garnish.
Serve with rice or mashed potatoes
Directions:
Mix chicken seasoning blend together and set aside.
Add flour to a bowl and add 1 tablespoon of seasoning blend, mix well.
Rinse chicken and pat dry, cut in half. Place chicken in a clean bowl.
Drizzle about 2 tablespoons of olive oil over chicken. Season with remaining spice blend, mix well.
Heat about four tablespoons of olive oil in a large skillet over medium heat.
Add chicken to flour and shake off excess by lightly tapping with your hand.
Place chicken in skillet skin side down, cook five minutes per side.
Move chicken to a bowl while we make the gravy.
For the Gravy:
Mix seasoning blend and set aside.
Add butter to skillet and extra oil if needed. Add all vegetables to the pan except the garlic. Cook vegetables for about five minutes.
Season with half the seasoning blend, add garlic, cook one minute more.
Add broth to pan, season, bring to boil, reduce heat to medium low.
Add chicken to pan and cook for about 40 minutes or until chicken is no longer pink. Stir chicken every five minutes.
The last 10 minutes of cooking add heavy cream and a little parsley.
Add extra broth if needed during cooking.
Source: The Creole Contessa Food Blog
Best Ever Sex on the Beach Cocktail
Sex on the Beach is perfectly sweet and the epitome of summer. Perfect cocktail for any day, don't you think? This perfectly sweet fruit flavored cocktail will transport you to your favorite get away!
INGREDIENTS
1 1/2 ounces Absolut vodka
1 1/2 ounces peach Schnapps
2 ounces cranberry juice
2 ounces orange juice
splash grenadine
ice
lemon wedge
INSTRUCTIONS
1. Fill glass with ice.
2. Pour vodka and schnapps over top of the ice.
3. Fill glass half full of cranberry juice.
4. Finish filling the glass with orange juice. Add a splash of grenadine. Garnish with lemon wedge and serve!
The Slow Roasted Italian
Broccoli Chicken Cheddar Bread
Prep time: 20 minutes
Cook time: 25 minutes
Serving: 4 servings
Ingredients
for the bechamel:
butter - 2 tbsp
flour - 2 tbsp
milk - 1 cup
nutmeg - a pinch
salt and pepper - to tast
parmesan - 1 cup, grated
for the bread:
pastry dough - 1 - thawed, if frozen
chicken - 2 cups, cooked and cubed
cheddar cheese - 2 cups, shredded
broccoli - 2 cups, florets, cut into small pieces
egg - 1, beaten with 1 tbsp water
How to
For the bechamel:
In a medium, heavy bottomed sauce pan, melt the butter over medium heat. When the butter is melted, use a whisk to whisk in the flour. Whisk until smooth and creamy.
Increase the heat to high, and gradually whisk in the milk. Add the nutmeg and salt and pepper, and cook - stirring constantly, until the sauce thickens and is very smooth, then stir in the parmesan cheese and remove from heat.
For the bread:
Preheat the oven to 375 F and spread the pastry dough on a prepared baking sheet - making a large rectangle.
In a large bowl, toss the chicken, cheddar, and broccoli together with the behcamel.
Spread the chicken mixture down the center of the pastry dough, leaving about 5 inches of dough on each side.
Use a sharp knife to cut angled strips in the dough down each side, starting about 1 inch from where the filling ends. Fold the strips up over the filling in a criss-cross pattern to form a braid.
Brush the egg wash over the top, and bake for about 30 - 45 minutes, or until golden brown.
Source: Comfortable Food
The Ultimate Classic Carrot Cake
PREP: 30Min
COOK: 1H 50Min
INGREDIENTS
For the carrot cake:
3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/4 cups vegetable oil (or canola oil, grapeseed oil, etc.)
3/4 cups unsweetened, chunky applesauce
1 teaspoon vanilla extract
2 cups carrots, shredded (about 5 small carrots)
1 (15 ounces) can pineapple, drained and chopped
1 cup walnuts, chopped
For the cream cheese frosting:
1 cup unsalted butter, softened
1 cup cream cheese, softened
1 - 1 1/2 cups powdered sugar
1 cup walnuts, chopped
INSTRUCTIONS
Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray.
In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
In a small bowl, whisk together eggs, oil, applesauce and vanilla.
Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts.
Evenly divide batter between prepared cake pans and bake in oven for about 45 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
When the cakes feel cool to the touch, place the butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on medium-low speed until smooth and creamy, about 3 minutes. With the mixer running on low, gradually add in powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary.
Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with final layer. Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired. Press chopped walnuts along the bottom edge of the sides. Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature.
Steakhouse Garlic Herb Butter
A deliciously easy recipe for Steakhouse Garlic Herb Butter that is full of fresh herbs, seasoning and garlic. Takes your steaks to a whole new level!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Ingredients
1 cup (2 sticks) salted butter softened to room temp.
1/2 tbsp minced garlic
2 tbsp fresh chives
1 tbsp fresh thyme
1/2 tbsp lemon juice
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Instructions
Chop up the thyme leaves (not the stem part) and the chives.
You want them diced finely.
Mix together the softened butter with the fresh herbs.
Add in minced garlic, lemon juice, salt & pepper.
Stir really well.
Place butter mixture onto some plastic wrap.
Wrap it up into a log.
Then pop it into the fridge.
Nutrition
Calories: 205kcal | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 493mg | Potassium: 12mg | Vitamin A: 15.7% | Vitamin C: 2.9% | Calcium: 1% | Iron: 0.8%
Source: Brandie @ The Country Cook
How to cook Ground Beef (Boiled Ground Beef)
Wondering how to cook ground beef? Frying is a popular option, but boiling ground beef is easy, quick, and it creates leaner meat! Cooking ground beef with this method creates the perfect crumbled ground beef for tacos, chili, spaghetti sauce, and more.
Serves 4.
INGREDIENTS
1 lb lean ground beef water
1 ounce taco seasoning optional
INSTRUCTIONS
1. Place the beef in a deep stove-top pan.
2. Add enough water to cover the meat.
3. If the meat stays in clumps, break it apart with a wooden spoon until it is in small crumbles.
4. Slowly bring to a boil, stirring often so the meat stays separated.
5. Lower the temperature, cover and simmer until the meat is brown and cooked.
6. Drain. Stir in taco seasoning (if using).
NUTRITION
Calories: 168kcal | Carbohydrates: 3g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 646mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13.3% | Vitamin C: 3.9% | Calcium: 1% | Iron: 17.6%
Source: Becky Hardin, The Cookie Rookie
Make-Ahead Sausage and Mushroom Savory Bread Pudding
Prep 45 MIN
Total 9 HR 50 MIN
Servings 10
Ingredients
6 eggs
1 1/2 cups heavy whipping cream
1 cup Progresso™ chicken broth (from 32-oz carton)
8 cups cubed soft French bread
2 tablespoons butter
1 lb bulk breakfast sausage
2 cups thinly sliced onions
1 package (8 oz) mushrooms, thinly sliced
1/2 teaspoon salt
4 cloves garlic, finely chopped
1 cup shredded white Cheddar cheese (4 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1 tablespoon thinly sliced fresh chives
1 teaspoon chopped fresh thyme leaves
Steps
1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix eggs, whipping cream and broth. Add bread; toss to coat in egg mixture.
2 In 12-inch nonstick skillet, melt butter over medium heat. Add sausage; cook 7 to 9 minutes or until browned. Using slotted spoon, transfer sausage to bowl with egg mixture.
3 Add onions, mushrooms and salt to fat in skillet; cook over medium-high heat 9 to 12 minutes or until mushrooms are browned. Stir in garlic; remove from heat. Cool 3 minutes. Stir into egg mixture; stir in cheese. Pour mixture into baking dish. Cover and refrigerate at least 8 hours but no longer than 12 hours.
4 Heat oven to 350°F. Bake 50 to 55 minutes or until at least 165°F in center and knife inserted 1 inch from edge comes out clean. Let stand 5 minutes. Top with herbs.
Expert Tips
Short on time? You can skip the refrigeration step. Bake uncovered 30 to 35 minutes or until at least 165°F in center and knife inserted 1 inch from edge comes out clean.
We tested with bagged, preshredded white Cheddar cheese. So feel free to save time shredding, and choose the easier option.
When cooking mushrooms and onions, remember that color equals flavor. If you get them meltingly soft and deeply browned, they will add considerably more flavor than if they are just barely tender and lightly browned.
Fresh parsley, chives and thyme add a beautiful finishing touch and loads of flavor as well. But if you need to save time or you have trouble finding all of the herbs, you can leave one out. There’s no need to add more of the others.
In our test kitchens, we love using the pre-peeled vacuum-packed garlic available in the produce section of many grocery stores. The vacuum sealing maintains freshness and quality, and it’s a great time-saver.
When shopping for mushrooms, look for mushrooms with firm caps, good color, no soft spots or decay.
Store mushrooms unwashed and wrapped in paper towel in a plastic or paper bag. They’ll keep in the refrigerator for up to four days. Wash mushrooms right before using.
There’s a lot of conflicting advice out there about how to clean mushrooms or whether you need to. Whatever you’ve heard, you must clean mushrooms. They grow in dirt and regularly have more dirt on them than any other vegetable at the grocery store. The best way to clean mushrooms is by submerging them in a bowl of cold water and wiping off any remaining dirt with a soft towel or sturdy paper towel. Your mushrooms will take on a negligible amount of water, if any at all, with this cleaning method. Removing mushroom stems can make them easier to clean and cut. If you like to leave your stems on, trim the ends before cleaning to freshen them up—the ends tend to look bruised and dark.
This recipe was inspired by our love of bread pudding, which typically includes cubed bread mixed with milk, egg, sugar and spices. This savory spin also reminds us of Thanksgiving’s most beloved dish—the stuffing—and since it features breakfast sausage, it also brings to mind a strata—another bread-heavy baked dish that includes eggs and cheese and is often served at breakfast or brunch. So whatever you want to call this dish, you can be assured it’s as delicious as the dishes that inspired it!
Source: Betty Crocker
Cheesy Chicken and Rice Casserole
Prep 5 MIN
Total 45 MIN
Servings 4
Ingredients
1 can (18.5 oz) Progresso chicken enchilada soup
3/4 cup water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 can (15 oz) Progresso black beans, drained, rinsed
1 box (9 oz) frozen corn
1 package (1 lb) boneless skinless chicken breast halves
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Steps
1 Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn. Top with chicken.
2 Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and rice is tender. Stir rice around chicken. Top with cheese. Bake uncovered 5 to 10 minutes or until cheese is melted.
Source: Progresso Soups
Easy Cheddar Cheese Flatbread
Cook time: 9 mins
Total time: 9 mins
Serves: Makes 4 (10-inch) flatbreads
Cook these tangy, cheddary flatbreads right in your oven or on your outdoor grill! Cut them into pieces for a chewy-crispy snack or side or use them whole as a crust for your favorite individual pizza toppings!
Ingredients
1 1/2 cups warm water
2 teaspoons sugar
1 (1/4-ounce) package active dry yeast
3 1/4 - 3 1/2 cups King Arthur All-Purpose Flour
2 tablespoons olive oil
2 teaspoons salt
8 ounces Cabot Sharp Cheddar, grated
Instructions
In the bowl of an electric stand mixer fitted with the mixer, combine warm water and sugar, stirring until sugar is dissolved. Sprinkle yeast on top and let stand until yeast is dissolved and foamy, about 10 minutes.
Add 3 1/4 cups of flour, oil, and salt; knead mixture on medium speed for 5 minutes until smooth and elastic with the dough hook, adding more flour as needed if dough doesn't clean side of bowl (dough will still be sticky).
Add cheese and knead for about 1 minute longer until well mixed in. (Alternatively, make dough in food processor, kneading in cheese by hand at end, or make entirely by hand, kneading for 8 to 10 minutes.)
Place dough in oiled bowl, turning to coat, cover with plastic wrap and set aside to rise until doubled in volume, 1 to 2 hours. (If you want to use dough later, refrigerate part of it for up to 2 days or freeze for up to 3 months; bring back to room temperature before shaping and baking.)
Punch down dough and divide into 4 equal pieces. Press each piece into a 10-inch round. Brush top of each round with olive oil.
Preheat oven to 400 degrees F. Place rounds oiled-side-down on baking sheet and bake for 5-6 minutes, turn over with a metal spatula or tongs, bake for another 2-3 minutes and cooked through to the center.
Remove to cutting board. cut into triangles, dip in your favorite olive oil with fresh herbs. Or use a base for a single serve pizza.
Source: Nettie, Moore or Less Cooking