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Discussion Boards => Off-Topic => Topic started by: CompKillaz on June 16, 2008, 11:04:14 am
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I'm Starting A new Topic...
French Chicken Butternut Squash Salad
Serves 4
1 butternut squash, peeled and cubed (1” cubes). Do not use any center parts that have seeds. Cut around them.
Olive oil for coating the squash, 2 – 3 Tbl will do it.
1 cup of walnut halves or pieces
1 broasted chicken (pre-made at the grocery store or bake your own). Cooled, pulled apart and chopped for chicken salad. White and dark meat both acceptable. Keep the carcass for making soup stock or toss it.
4 hands full of mixed lettuces or spinach
1 Tbl of fresh tarragon leaves, minced
For the dressing
1/3 cup of extra virgin olive oil
1 Tbl of red wine vinegar
1 Tbl of Dijon mustard
1 Tbl. of mayonnaise
1 Tbl of white wine or water
Preheat oven to 400 degrees
For the salad: In a 9 X 13” ovenproof pan toss the squash with olive oil. Roast the squash for 40 minutes. Check to see if it is soft by poking with a knife. You want the squash completely roasted. The edges will even begin to caramelize (turn brownish which gives it a sweeter flavor). Toss in the walnuts and roast for 5 minutes more to give the walnuts extra flavor too.
While the squash is roasting you can pull apart your chicken. Put the chicken chunks in a large bowl.
When the squash and walnuts are finished, toss them in with the chicken. Careful to get the squash out of the pan without it completely falling apart.
Make your dressing. All you need to do is put all of the ingredients in a blender and whiz it until fully mixed. If you like your dressing runnier, you can add a bit more water or wine.
Pour the dressing over the chicken mixture. Gently toss. The squash is likely to still be warm. Room temperature is fine too.
Put the lettuce on the plates. Mound the chicken mixture on top and sprinkle on the tarragon.
Tarragon always makes a salad more French. Serve with a sauvignon blanc or even iced tea and enjoy a refreshing salad on a warm evening.
Pork Loin Roast with Chunky Mango-Pineapple Chutney
Serves 4 - 6
Preheat oven to 375 degrees or light your grill
Eating fruit with meat just feels like summer. You can bake or grill this pork loin. You can serve the chutney warm, room temp or cold. You can even change the fruits. Other options besides mango and pineapple are: Rhubarb (just double the sugar), strawberries, papaya and even bananas.
1/2 lb pork loin roast or two 1 lb pork tenderloins Olive oil spray
Italian spice blend
Black pepper
For the chutney:
1 Tbl of olive oil
1 medium chopped sweet onion
1 tsp of minced garlic
1 lb. of cubed mango (or see fruits above). Fresh or frozen will work
1 lb. of cubed pineapple (or see fruits above). Fresh or frozen will work
2 Tbl of light brown sugar
1/4 cup of apple cider vinegar
1 tsp of ground coriander
2 tsp of ground ginger
1 tsp of ground cinnamon
1 tsp of ground mustard
3/4 cup of raisins or dried cranberries (your color choice)
1 red bell pepper, seeded and diced
Pinch cayenne (optional)
For the pork:
In a small roasting pan, spray the bottom with olive oil spray. Set roast, fat side up in the pan and spray the top. Sprinkle with Italian mix to your taste and grate fresh black pepper on top. Set in oven pre-heated at 375 degrees. Roast for 40 minutes, with a meat thermometer poked into the middle, and then check the temperature. You want to remove the pork when the thermometer reaches 160 degrees. Then let rest 10 minutes outside of the oven before cutting. This will allow for juicy pork but no pink in the middle. If you are doing pork tenderloins they will take less time to cook. Check the temperature on them at 20 to 25 minutes. If you are able to control the temperature on your grill they should take about the same amount of time to cook.
Slice the pork on the plate and spoon the chutney over the top or to the side.
For the chutney:
While the pork is in the oven you can make the chutney. This is very easy.
Put the olive oil, onion and garlic in a medium saucepan. Saute on medium high for about 5 minutes to loosen up the onion. Then add the rest of the ingredients and continue to cook on medium low for up to 15 minutes. Stir often. Unless the fruit was frozen when it went into the pan, I often don't cook this for the full 15 minutes. It's really up to you. You get to decide how chunky you want your chutney to be. The longer you cook it the mushier it will get. If you like your chutney to be more like a sauce you can puree the final product in your blender. I like mine chunky. When it's warm outside and you serve the hot meat with the cold chutney it's nice to have larger pieces of cold, juicy fruit. If you are making this in cooler months, the warm chutney with the ginger and cinnamon infused in it gives your cheeks a nice glow and a wonderful smell in your kitchen.
Other options include serving this with chicken, fish or even pancakes and waffles.
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Chili Dog Chili
Covers 12 hot dogs
1 pound of ground beef
1 medium onion, diced
4Tbl of Grey Poupon mustard
2 Tbl of apple cider vinegar
2 tsp of chipotle chili powder
3/4 cup of ketchup
1 can of Bush's chili beans with sauce (optional)
1/2 of a beer (lager or your choice)
In a large saucepan add the ground beef and the onion. Cook, on medium, chopping up the beef with a wooden spoon and cook both until the onions wilt and the beef no longer shows any pink.
Add the rest of the ingredients. Cook on medium-low for 20 minutes. Stir periodically. Turn the heat up to medium, and get the chili dog chili bubbling. Keep on medium to reduce the chili. Stir often so it doesn't stick to the pan. Serve over grilled or boiled hotdogs. You can eat this chili in bowls too, and sprinkle on things like grated cheddar and chopped onion. It's versatile. Enjoy!
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Sounds good
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Cake Mix Cookies
Ingredients
1 (18.25-ounce) package devil's food cake mix
1 large egg
1/2 (8-ounce) container frozen whipped topping, thawed
1 cup chopped pecans (optional)
1/2 cup sifted powdered sugar
Preparation
Combine first 3 ingredients, stirring well (dough will be sticky). Stir in chopped pecans, if desired. Dust hands with powdered sugar, and shape dough into 3/4-inch *bleep*. Coat *bleep* with powdered sugar, and place 2 inches apart on ungreased baking sheets.
Bake at 350° for 10 to 12 minutes or until done; remove to wire racks to cool.
Yield
about 5 dozen
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Chili Dog Chili
Covers 12 hot dogs
1 pound of ground beef
1 medium onion, diced
4Tbl of Grey Poupon mustard
2 Tbl of apple cider vinegar
2 tsp of chipotle chili powder
3/4 cup of ketchup
1 can of Bush's chili beans with sauce (optional)
1/2 of a beer (lager or your choice)
In a large saucepan add the ground beef and the onion. Cook, on medium, chopping up the beef with a wooden spoon and cook both until the onions wilt and the beef no longer shows any pink.
Add the rest of the ingredients. Cook on medium-low for 20 minutes. Stir periodically. Turn the heat up to medium, and get the chili dog chili bubbling. Keep on medium to reduce the chili. Stir often so it doesn't stick to the pan. Serve over grilled or boiled hotdogs. You can eat this chili in bowls too, and sprinkle on things like grated cheddar and chopped onion. It's versatile. Enjoy!
sounds good why dont you share this recipe with p.l
or can I?
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Hero Cookies
1/2 cup rolled oats (crushed)
2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1 cup butter, softened
1 1/4 cup brown sugar, packed
1/2 cup granulated sugar
1 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
1 bag semi-sweet, chocolate chips
1/2 cups chopped walnuts
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar cinammon, lemon juice and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chocolate chips, rolled oats and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
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I saw this topic and I was wondering if you guys could help me with something.
My dad is a diabetic and recently he had a small heart attack. So small that he barely even felt it. But after that his doctor said he should cut back on salt/sodium. He is only allowed 180mg of salt per meal.
I was just wondering if any of you know of any recipe sites or recipes that are both low/ no sugar and low/no sodium. I've looked for some, but they are either low in sugar but not low in sodium, or low in sodium but still lots of sugar.
I'm sorry if this isn't a good thing to ask, but I saw "Recipes" and thought "Hey, someone there might know some recipes!" And if anyone can tell me of any, thank you tons :)
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Hey Cupyckae...is the lemon juice absolutely necesary for the cookies and can we substituta a dif nut like almonds for the walnuts?
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Celantao
Sunday, June 15, 2008
10:49 AM
1 Green Pepper, coarsely chopped
1 medium yellow onion, coarsely chopped
2 cloves garlic, chopped or minced
6 ounces tomato sauce
2 tablespoons Canola Oil
1/4 teaspoon oregano
1/4 teaspoon ground black pepper
2 lbs. White Beans
1 cup White Rice
Combine all ingredients into large stock pot. Cook on low heat for 10 minutes. After adding rice, make sure rice is no more than 1/2 inch below water. Lower flame to simmer, stir regularly. Cooking time is about one hour. Watch closely so rice doesn't stick.
This is one of my father-in-laws favorite recipes. I hope you will enjoy it as well. R. Padilla
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I saw this topic and I was wondering if you guys could help me with something.
My dad is a diabetic and recently he had a small heart attack. So small that he barely even felt it. But after that his doctor said he should cut back on salt/sodium. He is only allowed 180mg of salt per meal.
I was just wondering if any of you know of any recipe sites or recipes that are both low/ no sugar and low/no sodium. I've looked for some, but they are either low in sugar but not low in sodium, or low in sodium but still lots of sugar.
I'm sorry if this isn't a good thing to ask, but I saw "Recipes" and thought "Hey, someone there might know some recipes!" And if anyone can tell me of any, thank you tons :)
i would search google for them... it will be easier that way...
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Kabobs with Thai Sauce and Grilled Pineapple
Serves 12 (Can be doubled for a larger crowd or cut in half for a smaller one.)
12 chicken kabobs from your butcher (That's the easiest way, but you can make them yourself using chicken breast chunks, red and green peppers sliced into hunks and red onion slices. Thread on skewers. You can even change the veggies and switch the meat to beef or shrimp if you like.)
Olive oil spray
Butter spray
12 wedges of fresh pineapple (You can get these already prepared in the fruit section, or make your own wedges by coring, peeling and cutting fresh pineapple. If necessary, you can use rings from the can.)
Prepare Thai Sauce (recipe below).
To prepare the kabobs, spray them with olive oil. Preheat the grill for 10 to 15 minutes so the grill is ready and hot when you begin to cook.
To prepare the pineapple for grilling, spray it lightly with butter spray--just enough butter spray to keep it from sticking to the grill. Make sure the grill is brushed very clean. You don't want your pineapple to taste like last week's bratwurst!
Put the kabobs on one side of the grill and the pineapple on the other. Close the lid and cook on Medium for 5 minutes. Turn over. If the grill is too hot, the chicken will cook faster and the pineapple might burn, so keep an eye out. You are getting grill marks on your food, but the intention is to really roast it on the grill, not to have a flaming mess. Turn both over and cook 2 to 3 minutes longer.
Check the chicken for doneness by testing one kabob. Cut open the chicken at the fattest part and make sure it's no longer pink. If necessary, cook a bit more. The pineapple should have grill marks on both sides and be warm. Remove the pineapple to a platter. The pineapple can be served warm or room temperature so, if the chicken is not ready, the pineapple won't mind waiting.
When the kabobs are cooked, put them on a platter or the plates and spoon on the sauce. Most people would baste them with the sauce while grilling, but this can also cause a barbecuing flaming mess, so just wait until the chicken kabobs are cooked. You'll be much happier with this simpler version. Serve the pineapple on the side.
Thai Sauce for 12
3 jars sweet and sour sauce (2-1/2 to 3 cups total)
6 Tbl snipped fresh basil (This is big in Thai cooking.)
5 tsp wasabi powder (Check out your gourmet stores for this, or go to the sushi counter and get fresh wasabi.)
5 tsp minced garlic (Jar or fresh garlic will both work.)
Mix all ingredients in a bowl. This can be made 24 hours ahead to make your party even easier! Cover and chill.
Enjoy!
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7 Day Special...
SUNDAY (Family)
Make family day special with FLANK STEAK VERDE. Brush 2 (1-pound) flank steaks (1 inch thick) with canola oil; grill 9 to 11 minutes, turning once, for medium-rare to medium. Remove to cutting board; let stand 5 minutes before slicing. Meanwhile, combine 1 cup salsa verde (green salsa) and 1 cup cilantro leaves in a food processor. Process until smooth and serve with steak.
Add ROASTED RED POTATOES. Heat oven to 425 degrees. Toss 2 1/2 pounds small quartered red potatoes, 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Place potatoes on a nonstick, foil-lined rimmed baking sheet; cook 25 minutes or until tender. Add TOMATO WEDGES to the colorful plate along with MULTIGRAIN BREAD.
For a special dessert, CHERRY CHEESECAKE is delicious and light. With electric mixer on high, beat 1 (8-ounce) package softened fat-free cream cheese with 1/3 cup sugar until smooth. Gently stir in 1 (8-ounce) container fat-free frozen whipped topping (thawed). Spoon into 1 (6-ounce) graham cracker crumb pie crust. Refrigerate 3 hours or until set. Spoon canned light cherry pie filling over top of cheesecake. Slice and serve.
PLAN AHEAD: Save enough steak, potatoes and cheesecake for Monday.
TIP: Look for salsa verde with other Mexican food; I also found it at Trader Joe's.
SHOPPING LIST: flank steaks, canola oil, salsa verde, fresh cilantro, red potatoes, olive oil, salt, pepper, tomatoes, multigrain bread, fat-free cream cheese, sugar, fat-free frozen whipped topping, graham cracker crumb pie crust, light canned cherry pie filling
MONDAY (Heat and Eat)
Make STEAK SALAD with Sunday's leftovers. Combine some mixed greens with the leftover potatoes, sliced drained pickled beets and tomato wedges; toss to coat with a light vinaigrette. Sprinkle with crumbled gorgonzola cheese. Top with thin slices of leftover steak. Serve with CRUSTY ROLLS. For dessert, slice the leftover CHEESECAKE.
SHOPPING LIST: mixed greens, pickled beets, tomatoes, light vinaigrette, crumbled gorgonzola cheese, crusty rolls.
TUESDAY (Express)
For a quick meal, make SMOKED TURKEY PITAS. Fill split warmed pitas with sliced smoked turkey, drained roasted red peppers (from a jar), sliced onion, watercress and hummus. Serve with deli TABBOULEH. FRESH BLUEBERRIES with LIGHT WHIPPED CREAM is a great dessert.
SHOPPING LIST: pita bread, sliced smoked turkey, jar of roasted red peppers, onion, watercress, hummus, deli tabbouleh, fresh blueberries, light whipped cream.
WEDNESDAY (Budget)
HAM AND LENTIL STEW (see recipe) is a low-cost slow-cooker meal. Serve with a LETTUCE WEDGE and CORNBREAD (from a mix). PEACHES are your dessert.
SHOPPING LIST: diced ham, lentils, carrots, celery, onions, garlic, dried oregano, fat-free chicken broth, pepper, packaged baby spinach leaves, lemon, lettuce, cornbread mix, peaches.
Recipe:
HAM AND LENTIL STEW (Wednesday)
Makes 8 servings
Preparation time: 15 minutes
Cooking time: 7 hours on low
1 cup diced ham
2 cups rinsed lentils
2 cups diced carrots
2 cups sliced celery
1 cup chopped onions
1 tablespoon minced garlic
4 cups water
1 teaspoon dried oregano
2 1/4 cups fat-free chicken broth
1/4 teaspoon pepper
1 (5- to 6-ounce) package baby spinach leaves
2 tablespoons fresh lemon juice
In a 4-quart or larger slow cooker, combine the ham, lentils, carrots, celery, onions, garlic, water, oregano, broth and pepper. Cover and cook on high 7 hours or until lentils are tender. Stir in spinach; cover and cook 5 minutes or until tender. Stir in lemon juice. Serve
THURSDAY (Meatless)
Keep dinner simple with MEDITERRANEAN QUESADILLAS. Drain and coarsely chop artichoke hearts. Slice red bell pepper into strips. Place 8 fat-free flour tortillas on a flat surface. Top half of each tortilla with artichokes, peppers and crumbled feta cheese; fold other half over. Heat a nonstick skillet on medium. Add tortillas, 2 at a time, and cook 3 minutes; flip and cook 1 more minute or until heated. Cut into quarters; serve with SALSA. (Adapted from Health magazine.)
Serve with BROWN RICE. Enjoy PLUMS for dessert.
SHOPPING LIST: canned artichoke hearts, red bell pepper, fat-free flour tortillas, crumbled feta cheese, salsa, brown rice, plums.
FRIDAY (Kids)
Celebrate the Fourth like kids! Pile the BURGERS (any kind) on WHOLE-WHEAT BUNS with all the trimmings, such as TOMATOES, LETTUCE, MUSTARD, (low-fat) MAYONNAISE, KETCHUP, ONION AND PICKLES.
Add Atlanta friend and cookbook author Virginia Willis' recipe for MAMA'S POTATO SALAD to the celebration. Cook 3 pounds peeled potatoes (cut into 1/2-inch pieces) in boiling water about 30 minutes or until tender; drain and cool. Meanwhile, for the dressing: Combine 1 1/2 cups low-fat mayonnaise (or homemade mayonnaise), 5 grated hard-cooked eggs, 1 small finely chopped Vidalia onion, 4 ribs finely chopped celery and 1/4 cup sweet or dill pickle relish. When the potatoes have cooled completely, spoon into a large bowl. Pour dressing over potatoes and stir gently to combine. Taste and add salt and pepper as desired. (Adapted from "Bon Appetit, Y'all," Virginia Willis; Ten Speed Press; $32.50).
For dessert, STAR-SPANGLED BLUEBERRY PARFAITS (see recipe) are just right for the occasion
SHOPPING LIST: (any) burgers, whole-wheat buns, tomatoes, lettuce, mustard, low-fat mayonnaise, ketchup, onion, pickles, potatoes for salad, eggs, Vidalia onion, celery, sweet or dill pickle relish, salt, pepper, frozen low-fat or regular pound cake, red currant jelly or other red fruit jam, low-fat vanilla yogurt, fresh blueberries.
Recipe:
STAR-SPANGLED BLUEBERRY PARFAITS (Friday)
Makes 4 servings
Preparation time: 20 minutes
1 (10 3/4-ounce) loaf frozen low-fat or regular pound cake
1/4 cup red currant jelly or other red fruit jam
2 (6-ounce) containers low-fat vanilla yogurt
2 cups fresh blueberries
With a serrated knife, cut 14 slices, 1/4 inch thick, from pound cake (return remaining cake to freezer for another time). Spread 7 of the slices with jelly; top with plain slices; trim and discard (or eat!) crusts. With a 1 1/4 inch-star (or another shape cookie cutter), cut a star from four sandwiches; set stars aside. Cut sandwich trimmings and remaining whole sandwiches into 3/4-inch squares.
Into 4 (8-ounce) stemmed glasses, place half the cake squares, half the blueberries and 1 1/2 containers yogurt, dividing equally. Top with the remaining cake squares and blueberries. Spoon dollops of the remaining yogurt on top of each parfait; top each with a star and serve
SATURDAY (Easy Entertaining)
Invite guests for ISLAND SHRIMP WITH BLACK BEAN CITRUS SALSA (see recipe). Serve with RICE and a ROMAINE SALAD and SOURDOUGH BREAD.
Dessert is VANILLA BANANA SUNDAES. Layer vanilla pudding and banana slices in stemmed glasses. Top with a layer of crushed vanilla wafer cookies and toasted shredded coconut. Garnish with light whipped cream, more banana slices, coconut and whole cookies.
SHOPPING LIST: oranges, reduced-sodium seasoned salt, garlic, uncooked peeled and deveined medium or large shrimp, canola oil, canned black beans, salsa, fresh cilantro, lime, rice, romaine, sourdough bread, vanilla pudding, bananas, vanilla wafer cookies, shredded coconut, light whipped cream.
Recipe:
ISLAND SHRIMP WITH BLACK BEAN CITRUS SALSA (Saturday)
Makes 4 servings
Preparation time: 20 minutes; marinating time: up to 2 hours
Cooking time: less than 5 minutes
For the marinade:
2 teaspoons orange zest (orange part only)
1/4 cup fresh orange juice
1/2 teaspoon reduced-sodium seasoned salt
4 cloves minced garlic
1 pound uncooked peeled and deveined medium or large shrimp
1 tablespoon canola oil
For the salsa:
1 (19-ounce) can rinsed black beans
1 medium orange, peeled, divided into segments, membrane removed and cut in half
1/4 cup thick and chunky salsa
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest (green part only)
2 cloves minced garlic
In a square baking dish, mix orange zest, juice, salt and garlic. Add shrimp; turn to coat. Cover and refrigerate up to 2 hours. Meanwhile, in medium bowl, combine beans, orange pieces, salsa, cilantro, lime zest and garlic. Cover and refrigerate.
In a large nonstick skillet, heat oil on medium-high. Drain shrimp; discard marinade. Cook and stir shrimp in oil 2 to 3 minutes or until shrimp are pink. To serve: Divide salsa among 4 plates. Arrange shrimp around salsa.
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Pita Pizza
Total Time: 20 mins | Servings: 1
INGREDIENTS
* 1 pita bread round
* 1 teaspoon olive oil
* 3 tablespoons pizza sauce
* 1/2 cup shredded mozzarella cheese
* 1/4 cup sliced crimini mushrooms
* 1/8 teaspoon garlic salt
DIRECTIONS
1. Preheat grill for medium-high heat.
2. Spread one side of the pita with olive oil and pizza sauce.
3. Top with cheese and mushrooms, and season with garlic salt.
4. Lightly oil grill grate.
5. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.
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Hey Cupyckae...is the lemon juice absolutely necesary for the cookies and can we substituta a dif nut like almonds for the walnuts?
This is my version of the Double Tree Hotel's cookies. So to get the right flavor you shouldn't leave anything out. Of course you can always change the reipe to suit yourself though . ;p
Pita Pizza
Total Time: 20 mins | Servings: 1
INGREDIENTS
* 1 pita bread round
* 1 teaspoon olive oil
* 3 tablespoons pizza sauce
* 1/2 cup shredded mozzarella cheese
* 1/4 cup sliced crimini mushrooms
* 1/8 teaspoon garlic salt
DIRECTIONS
1. Preheat grill for medium-high heat.
2. Spread one side of the pita with olive oil and pizza sauce.
3. Top with cheese and mushrooms, and season with garlic salt.
4. Lightly oil grill grate.
5. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.
I LOVE making Pita Pizzas ! I use whole wheat pitas. I like onions and peppers on mine. Some times we also add the Tyson fajita chicken.
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Peach crumble
SERVES 8
Ingredients
8 ripe peaches, peeled, pitted and sliced
Juice from 1 lemon
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup whole-wheat (whole-meal) flour
1/4 cup packed dark brown sugar
2 tablespoons trans-free margarine, cut into thin slices
1/4 cup quick cooking oats
Directions
Preheat the oven to 375 F. Lightly coat a 9-inch pie pan with cooking spray.
Arrange peach slices in the prepared pie plate. Sprinkle with lemon juice, cinnamon and nutmeg.
In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the oats and stir to mix evenly. Sprinkle the flour mixture on top of the peaches.
Bake until peaches are soft and the topping is browned, about 30 minutes. Cut into 8 even slices and serve warm.
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Root Beer Baked Beans
Prep: 5 min., Cook: 12 min., Bake: 55 min.
Ingredients
3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce
Preparation
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Yield
Makes 4 servings
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Big Top Watermelon Salad
Ingredients
7 cups seeded cubed watermelon
1 cup crumbled feta
1/2 medium red onion, thinly sliced
1/3 cup pine nuts, toasted
1/2 cup packed arugula
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
Combine first 7 ingredients in a large bowl.
Whisk together olive oil and remaining ingredients in a small bowl; pour over salad, and toss well to combine.
Yield
Makes 8 servings
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Sunshine Smoothie
Ingredients
1/2 cup chopped peeled mango
1 1/2 cups chopped peeled apricots (about 4 small)
2/3 cup chopped peeled nectarine (about 1 medium)
1 cup chopped cantaloupe
1/4 cup mango nectar (such as Jumex)
1/8 teaspoon grated lemon rind
1 (6-ounce) carton lemon low-fat yogurt
1 cup ice cubes
Preparation
Place mango in a zip-top plastic bag; seal. Freeze 1 hour.
Combine chopped apricots and next 5 ingredients (through yogurt) in a blender; process until smooth. Add frozen mango and ice; process until smooth.
Yield
4 servings (serving size: about 1 cup)
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Quick Carrot and Raisin Salad
Ingredients
1/3 cup raisins
1/4 cup chopped red onion
1/4 cup finely chopped fresh parsley
1 1/2 tablespoons sliced almonds
1 pound matchstick-cut carrots
3 tablespoons fat-free mayonnaise
3 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon bottled minced garlic
Preparation
Combine the first 5 ingredients in a large bowl.
Combine mayonnaise and remaining ingredients in a small bowl, stirring with a whisk. Spoon dressing over carrot mixture; toss gently to coat. Cover and chill at least 30 minutes.
Yield
4 servings (serving size: 1 1/4 cups)
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Philly Firecrackers
Ingredients
1/2 cup sour cream*
1/2 cup mayonnaise*
1 green onion, chopped
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
8 (12-inch) flour tortillas
1 pound roast beef, cut into 24 thin slices
2 (6-ounce) packages deli-style sharp Cheddar cheese slices (optional)
2 cups shredded iceberg lettuce
Preparation
Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, if desired, 2 cheese slices. Sprinkle evenly with shredded lettuce.
Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours.
Note: For testing purposes only, we used Sargento Deli Style Sharp Cheddar Cheese slices.
* 1/2 cup light sour cream and 1/2 cup light mayonnaise may be substituted.
Yield
8 servings
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One for the weekend :D
Sangria Saturdays
Total Time: 20 mins | Servings: 6
INGREDIENTS
* 1/2 cup brandy
* 1/4 cup lemon juice
* 1/3 cup frozen lemonade concentrate
* 1/3 cup orange juice
* 1 (750 milliliter) bottle dry red wine
* 1/2 cup triple sec1 lemon, sliced into rounds
* 1 orange, sliced into rounds
* 1 lime, sliced into rounds
* 1/4 cup white sugar (optional)
* 8 maraschino cherries
* 2 cups carbonated water (optional)
DIRECTIONS
1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar.
2. Float slices of lemon, orange and lime, and maraschino cherries in the mixture.
3. Refrigerate overnight for best flavor.
4. For a fizzy sangria, add club soda just before serving.
:angel12:
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Cuppycake's Crockpot Black Bean Soup
1 pound bag of dried black beans rinsed
4 quarts of water
1 jar of black bean and corn salsa
1 jar of cilantro salsa
Put all of the ingredients into the crockpot and cook on high for 5-6 hours or until the beans are soft.
Serve with sour cream and lime chips.
I love to crush up the lime chips into the soup. It really gives it that extra something.
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Chicken and Rice Summer Salad
Description
Rice with chicken, artichoke hearts, green onions and peas.
Ingredients
4 chicken *bleep*, marinate chicken (any kind you like)
1 box Uncle Ben's wild Rice
1 can marinated Artichoke hearts, drained
8 oz bag frozen peas
3 green onions diced to taste
1 cup almonds
salt and pepper to taste
1/4 cup mayonnaise
Directions
Fry chicken up and dice in small pieces. Cook rice and cool. Microwave peas so that it's not longer frozen. Mix chicken, rice and peas together, add green onion and diced artichoke hearts. Mix in Mayonnaise to taste. Add almonds to top. Refrigerate 15 minutes. Take out and season with salt and pepper. Serve and enjoy! Tastes the best cold. You can also add California golden raisins to this recipe.
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Servings: 5
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mm sounds tasty guys... I will have to look up some of my fav recipes and post em here.. Anything in particular you all like?? My momma full german.. and we cook alot itailain too.. Plus I have olive garden recipes.. MMMM
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Lemon Meringue Cupcakes with a Raspberry Jewel
Makes 12 - 18 cupcakes.
Cupcake Ingredients:
The ingredients common to all of the "Miracle" cakes are:
2 large eggs
1 cup of sour cream
1/3 cup water
1/2 cup vegetable oil
For the Miracle Lemon Cake, also add:
1 lemon cake mix
3.4 oz. instant lemon pudding
3/4 cup Limoncello liqueur (this can be made with more water and leave out the alcohol)
Raspberry jewels:
12 - 18 raspberries
4 Tbl of seedless raspberry jam
Preheat oven to 350 degrees. All you have to do is load the cupcake ingredients in the mixer and whiz it around for 3 minutes. Fill your cupcake tins half-full with the mixture. Then insert one raspberry "wrapped" in a bit of raspberry jam. Just plop it on top of the mixture. Then finish filling the cupcake tin with more mixture. Bake 17 - 20 minutes until done. Check for completion with a toothpick. If it comes out with no crumbs you are ready to frost
Frosting:
1 cup of sugar
3 Tbl of water
2 large egg whites
Pinch of cream of tartar
Pinch of salt
Put the sugar and water in a small saucepan. Heat on high and stir until the sugar dissolves. Should only take 2 - 3 minutes.
In a large bowl, using a stand electric mixer (if you don't have one this will take longer to do and is a bit trickier but possible) beat the egg whites with the tartar and salt until soft peaks form. Then, with the mixer on medium speed, very slowly pour the hot sugar syrup into the egg whites. Beat until the frosting is fluffy. This will take about 5 minutes. Immediately frost the cupcakes while the frosting is warm. It will stiffen up if you wait too long. I mound each cupcake so it has a pillow of frosting on top; like a soft serve ice cream cone would look.
You can then carefully place the tray of frosted cupcakes under your broiler to brown the meringue (like a lemon meringue pie) or you can just leave them beautiful white.
Eat when cool out of the broiler, or they are heavenly if you eat them right after you frost them while the frosting is still billowy. Even later, they are still wonderful.
Store leftovers under a cake dome so you don't crush the frosting. They will be best if eaten within a day or two at the most
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Snap Pea Salad with Radish & Lime EW
A tangy, refreshing twist on a classic bean salad; try serving this salad with Shrimp Enchiladas Verde.
Servings: 4 servings, about 1 cup each
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight
Ingredients:
Snap Pea Salad with Radish & Lime
8 ounces sugar snap peas , trimmed and halved (about 2 cups)
7 ounces yellow wax beans , trimmed and cut into 1-inch pieces (about 3 cups)
3 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro
1/4 teaspoon salt , or to taste
Freshly ground pepper to taste
1 bunch radishes , trimmed and thinly sliced (about 10)
Steps:
1: Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.
2: Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
Nutrition: (Per serving)
Calories - 108
Carbohydrates - 4
Fat - 7
Saturated Fat - 1
Monounsaturated Fat - 5
Protein - 2
Cholesterol - 0
Dietary Fiber - 3
Potassium - 124
Sodium - 162
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mm sounds tasty guys... I will have to look up some of my fav recipes and post em here.. Anything in particular you all like?? My momma full german.. and we cook alot itailain too.. Plus I have olive garden recipes.. MMMM
MMMMMM Italian and even more MMMMM Olive Garden where someone else slaves and washes dishes LOL
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Mahogany Chicken Wings
Description
These wings are always a hit at parties.
Ingredients
3 pounds chicken wings
1/2 cup soy sause
1/2 cup honey
1/4 cup molasses
2 tablespoons chili sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
Directions
Place chicken in a shallow dish and mix together remaining ingredients, pouring all over the chicken. Cover and refrigerate for approximately 1 hour, turning twice. Now, preheat the oven to 375*.In a large baking dish, arrange wings in a single layer and bake about 50 minutes, flipping once. Enjoy! This makes a great snack!
Cook Time: 50 Min
Servings: 4
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Shrimp Salad
Description
A tasty pasta & shrimp salad for summer.
Ingredients
1 pound cooked shrimp
2 cups cooked macaroni pasta
1/2 cup finely chopped celery & green onions
1 cup mayonnaise
1/2 cup shrimp cocktail sauce
1 heaping TBSP tarter sauce
1 teaspoon of sweet relish
salt and pepper to taste
Directions
Cook pasta according to box directions. Combine all ingredients and chill until ready to serve. Prep time: 10 minutes. Cooking time: 10 minutes. Makes 4 side servings.
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We need BBQ recipies LOL- it's coming up on the 4th ya'll!!!! I'm too exhausted to put mine up today-will tomorrow :)
:P
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Anglefood Strawberry Delight
Description
Strawberry filling between layers of cake.
Ingredients
Anglefood cake cut into 3 layers
1 8oz. container coolwhip
1 pkg. cream cheese
1 cup powdered sugar
1 quart strawberries
1/4 cup chopped pecans
Directions
Mix cool whip,cream cheese, and powdered sugar together until well blended. Fold in strawberries. Divide mixture into thirds. Top each layer with mixture. Sprinkle top layer with nuts. Keep in fridge. 1/2 hour prep time. Yeild: 10 servings
Prep Time: 30 Min
Servings: 10
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Terri's Ribs and Barbecue Sauce
Description
Tasty barbecue sauce to use when grilling.
Ingredients
12 oz. size McCormick Cocktail Sauce
5 cups Ketchup
3 tablespoons Durkee Kansas City Style Steak Seasoning
1/2 teaspoon garlic powder
2 lbs. dark brown sugar
4 lbs. pork baby back ribs
Directions
Mix first five ingredients in a medium sized sauce pan. Bring to boil, lower heat and simmer for 5 minutes. It only takes a few minutes to make the sauce. I especially like to use this on ribs. Put ribs in a dutch oven and brush with liberal amount of warm barbecue sauce. Add just enough water to cover. Place over medium heat and bring to a boil. Turn heat down and simmer for 45 minutes. Remove ribs, discard liquid, grill ribs, brushing liberally with barbecue sauce approximately 10 minutes on each side. Store remaining sauce in refrigerator for up to two weeks.
Prep Time: 15 Min
Cook Time: 1 Hr 15 Min
Total Time: 1 Hr 30 Min
Servings: 8
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oo love the tinkerbell dollar bill... :notworthy:
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Grilled Peaches & Angel Food Cake with Red-Wine Sauce
Grilling luscious seasonal fruit is the perfect way to end an outdoor celebration. Here, peaches soften and caramelize over a moderate fire before melding with a fruity red-wine sauce and toasted slices of (store-bought) angel food cake.
Servings: 6 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight
Ingredients:
Grilled Peaches & Angel Food Cake with Red-Wine Sauce
1 cup fruity red wine , such as Merlot or Shiraz
1 cup orange juice
2 tablespoons Triple Sec or other orange-flavored liqueur
2 tablespoons brandy
1-2 tablespoons sugar
2 teaspoons lemon juice
6 ripe but firm medium peaches , peeled and halved
6 slices angel food cake (1 inch thick)
Steps:
1: Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.
2: Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
3: Preheat grill to medium. Oil the grill rack (see Tip, below).
4: Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
5: Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.
Nutrition: (Per serving)
Calories - 199
Carbohydrates - 36
Fat - 0
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 3
Cholesterol - 0
Dietary Fiber - 2
Potassium - 322
Sodium - 106
Nutrition Bonus - Vitamin C (45 daily value).
Prepare sauce (Steps 1-2), cover and refrigerate for up to 1 day. Bring to room temperature before using.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
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Chocolate Bark with Pistachios & Dried Cherries
With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift.
Makes about 4 dozen pieces
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Moderate
3/4 cup roasted, shelled pistachios (3 ounces), coarsely chopped
3/4 cup dried cherries or dried cranberries
1 teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided
1. Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
2. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
3. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
4. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
5. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
NUTRITION INFORMATION: Per piece: 79 calories; 5 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrate; 1 g protein; 2 g fiber; 0 mg sodium.
MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 2 weeks
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Grilled Corn With Herb Butter
Ingredients
To grill sweet corn, lightly brush husked ears with butter or oil, such as olive oil. Grill, turning once or twice, until hot and some kernels turn golden, about 7 minutes.
Herb Butter
Ingredients
1/2 C. unsalted butter, at room temperature
1 Tbs. freshly grated Parmesan cheese
1 clove garlic, minced
2 tsp. minced fresh flat-leaf parsley
2 tsp. snipped fresh chives
2 tsp. snipped fresh dill or 1/4 tsp. dried dill
Dash of ground white pepper
Directions
Beat the butter in a small bowl with an electric beater until it is light and fluffy. Use a rubber spatula to fold in the remaining ingredients.
Makes 1/2 cup
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Bacon Jalapeno Wraps
INGREDIENTS
* 6 fresh jalapeno peppers, halved lengthwise and seeded
* 1 (8 ounce) package cream cheese
* 12 slices bacon
DIRECTIONS
1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves.
3. Wrap with bacon.
4. Secure with a toothpick.
5. Place on the grill, and cook until bacon is crispy.
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We make these all te time they are sooooooooooooooo good.
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Grilled Pork Loin Roast with Garlic-Honey Mustard Aioli
Serves 6 - 8 (double or triple for a party)
One pork loin roast (Approx 8" long and 4" in diameter)
Olive oil spray
Italian herb mix, 1 - 2 tsp.
1 cup of mayonnaise
1 Tbl of minced garlic (jar garlic is fine)
3 Tbl of honey-mustard (Or any other mustard you prefer; even horseradish mustard)
Parker House rolls (optional-- if you want to make little sandwiches)
In a 9 by 13 pan set your roast. Spray the whole roast liberally with olive oil spray. Sprinkle the Italian herbs over the top of the roast (the fatty side up). Let sit in a cold refrigerator for up to 4 hours. Then prepare to grill. Heat grill on high to 500 degrees. Oil the grill and put the roast on the grill grate fatty side down. Sear the roast at 500 degrees for 5 minutes. You'll have beautiful grill marks and a good crust on the top.
Turn the roast over. Turn the grill down to 325 degrees and grill until the loin roast reaches 155 degrees. Use a meat thermometer to check. This may take 20 - 30 minutes depending on how your grill behaves. Try not to open the grill too often so you don't let the heat out.
Let the roast sit for at least 10 minutes before cutting. One nice thing about this roast is you can stop here, wrap the roast in foil and put it in your refrigerator until the next day. This is a great way to prepare for a party in advance. The roast can be served hot, cold or room temperature. For the party, I took the roast out of the refrigerator and sliced it very thinly. Then I put it back in a 9 X 13 pan and heated it at 300 degrees. While the roast was heating I poured a cup of white wine over the top to give it more moisture. You can use wine, water or even orange juice. Choice is yours.
When the roast was warm I served it with the rolls and the aioli. People could make little sandwiches using the aioli as a spread or just have pork and use the aioli as a dip.
To make the aioli. Mix the mayo, the garlic and the mustard in a nice serving bowl. That's it! You can also make this a day ahead and just pull it out of the refrigerator a bit ahead of serving it so it's not completely refrigerator cold. This will even make a fun dinner in front of the fireplace in the winter so don't hold back. Enjoy!
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I for one am digging this topic. These recipes are super easy, unlike most that I find online where you spend more time hunting down the ingredients than you do actually cooking it.
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:)) Me too- I need to quit being lazy and post more-with 5 kids I have a lot of fast ones, and being a chef, a lot of realllllyyy good ones but more to- tomorrow, just for Kohler lol :notworthy:
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Bacon Jalapeno Wraps
INGREDIENTS
* 6 fresh jalapeno peppers, halved lengthwise and seeded
* 1 (8 ounce) package cream cheese
* 12 slices bacon
DIRECTIONS
1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves.
3. Wrap with bacon.
4. Secure with a toothpick.
5. Place on the grill, and cook until bacon is crispy.
:o ;D I'ma have to try this one like tomorrow!! Oh wow sounds Delish!!
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;D Gotta love the spicy ones :0 and with meat too :notworthy: LOL
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Sweet Summer Fruit Bruschetta
Servings: 8
INGREDIENTS
* 24 1/4-inch baguette slices
* 1/4 cup butter, softened
* 6 tablespoons brown sugar, divided
* 1/4 teaspoon ground cinnamon
* 1/2 cup chopped peaches and/or nectarines
* 1/2 cup chopped plums
* 2 tablespoons fresh lime juice
* 2 tablespoons chopped glazed walnuts
DIRECTIONS
1. Lay the baguette slices in a single layer on a large baking sheet.
2. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice.
3. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges.
4. Stir together the remaining brown sugar, fruit and lime juice in a small bowl.
5. Spoon equal amounts over the bread slices and sprinkle with walnuts.
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Caribbean Chicken Salad
Work that skillet with the chicken and seasonings, and you’ll cruise upon Island flavors to brag about without leaving home!
Prep Time:15 min
Start to Finish:25 min
Makes:8 servings
2 pounds boneless skinless chicken breast halves, cut into 1/2-inch strips
1/4 cup blackened seasoning blend
2 tablespoons vegetable oil
8 cups bite-size pieces mixed salad greens
3 cups peeled and diced fresh peaches
1 cup sliced red onion
1 medium red bell pepper, chopped
1 1/3 cups fruit-flavored vinaigrette
1. Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
2. Heat oil in large skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
3. Toss salad greens, peaches, onion and bell pepper in large bowl; divide evenly among 8 plates. Top with chicken. Drizzle with vinaigrette.
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Greek Chicken Salad with Mint Vinaigrette
Kalamata olives, feta cheese, tomato, cucumber and more collaborate in this refreshing toss-together treat.
Prep Time:10 min
Start to Finish:10 min
Makes:4 servings
Mint Vinaigrette
3 tablespoons lemon juice
1 to 2 tablespoons olive or vegetable oil, if desired
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 small clove garlic, finely chopped
Salad
6 cups bite-size pieces assorted salad greens
2 cups cut-up cooked chicken
1/3 cup crumbled feta cheese
1 medium tomato, cut into wedges
1/2 cucumber, cut lengthwise in half, seeded and cut into 1/4-inch slices
1/2 green bell pepper, coarsely chopped
2 medium green onions, sliced (2 tablespoons)
12 kalamata or pitted ripe olives
1. In tightly covered container, shake all vinaigrette ingredients until well blended.
2. In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix.
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Black Bean Chili Salad
Jicama, corn, tomato, green onion and a spicy dressing provide a flavorful alternative to the average bean salad.
Prep Time:10 min
Start to Finish:10 min
Makes:4 servings
Chili Vinaigrette Dressing
1/4 cup red wine vinegar
2 tablespoons vegetable oil
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 small clove garlic, finely chopped
Salad
1 cup Green Giant® Niblets® frozen whole kernel corn, rinsed to thaw, drained
1 cup diced jicama
1 medium tomato, seeded, chopped (3/4 cup)
2 medium green onions, sliced (2 tablespoons)
2 cans (15 oz each) Progresso® black beans, drained, rinsed
1. In large glass or plastic bowl, mix all dressing ingredients.
2. Stir in all salad ingredients.
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Grilled Margarita Chicken Salad
In the mood for a little olé? Strawberries, mango, avocado, cilantro and an alcohol-free margarita dressing blend with tender sliced chicken *bleep* and fresh greens for a simple Southwest-style salad.
Prep Time:35 min
Start to Finish:35 min
Makes:4 servings
1/2 cup frozen (thawed) nonalcoholic margarita mix
1/4 cup olive or vegetable oil
2 tablespoons white wine vinegar
4 boneless skinless chicken *bleep* (1 1/4 lb)
6 cups bite-size pieces assorted salad greens
1 cup sliced strawberries
1 medium mango, peeled, pitted and sliced
1 medium avocado, peeled, pitted and sliced
1/4 cup chopped fresh cilantro
1. Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
2. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.
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London Broil Sandwiches with Lemon Mayonnaise
Lemon peel and lemon pepper perk up a classic sandwich.
Prep Time:25 min
Start to Finish:25 min
Makes:4 sandwiches
Lemon Mayonnaise
1/4 cup mayonnaise or salad dressing
1 teaspoon grated lemon peel
1/4 teaspoon lemon pepper seasoning
Sandwiches
1 loaf (1 lb) rustic baguette bread
2 tablespoons olive or vegetable oil
1 tablespoon grated lemon peel
1 tablespoon soy sauce
1/2 teaspoon lemon pepper seasoning
1 boneless beef sirloin steak, 1 inch thick (1 lb)
1 1/2 cups shredded romaine lettuce
1. Heat coals or gas grill for direct heat. In small bowl, mix all lemon mayonnaise ingredients until well blended.
2. Cut bread horizontally in half. Drizzle 1 tablespoon of the oil over cut sides of bread. In small bowl, mix remaining 1 tablespoon oil, the lemon peel, soy sauce and lemon pepper seasoning. Rub both sides of beef with oil mixture.
3. Cover and grill beef over medium heat 8 to 9 minutes, turning once or twice, until desired doneness. Add bread, cut sides down, for last 2 minutes of grilling or until toasted.
4. Spread mayonnaise on bottom half of bread. Cut beef crosswise into thin slices. Layer lettuce and beef on bottom half of bread. Add top half of bread; cut crosswise into 4 sandwiches.
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Stromboli Hero
Looking for a hero to answer your dinner dilemma? Look no further than this recipe for Stromboli Hero!
Prep Time:15 min
Start to Finish:15 min
Makes:6 servings
1 round focaccia bread (8 or 9 inches in diameter)
1/4 cup Italian dressing
4 to 5 leaves leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini peppers (bottled Italian peppers), drained and cut lengthwise in half
1. Cut bread horizontally in half. Drizzle dressing evenly over cut sides of bread.
2. Layer lettuce, cheese, ham, salami and peppers on bottom half of bread. Top with top half. Secure loaf with toothpicks or small skewers. Cut into 6 wedges.
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Beef-Pesto Panini
Now you can make this take-out favorite at home in just minutes. Deli roast beef, basil pesto and mozzarella cheese provide the tasty filling in this grilled sandwich.
Prep Time:15 min
Start to Finish:15 min
Makes:4 sandwiches
8 slices Italian bread, 1/2 inch thick
2 tablespoons butter or margarine, softened
1/4 cup basil pesto
1/2 lb thinly sliced cooked deli roast beef
4 slices (1 oz each) mozzarella cheese
Pasta sauce, warmed, if desired
1. Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
2. Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.
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Spicy Bean Salsa
Total Time: 10 mins | Wait Time: Overnight | Servings: 8
INGREDIENTS
* 1 (15 ounce) can black-eyed peas
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can whole kernel corn, drained
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1 (4 ounce) can diced jalapeno peppers
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 cup Italian-style salad dressing
* 1/2 teaspoon garlic salt
DIRECTIONS
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes.
2. Season with Italian-style salad dressing and garlic salt; mix well.
3. Cover, and refrigerate overnight to blend flavors.
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Southwestern Egg Rolls
Total Time: 40 mins | Servings: 5
INGREDIENTS
* 2 tablespoons vegetable oil
* 1 skinless, boneless chicken breast half
* 2 tablespoons minced green onion
* 2 tablespoons minced red bell pepper
* 1/3 cup frozen corn kernels
* 1/4 cup black beans, rinsed and drained
* 2 tablespoons frozen chopped spinach, thawed and drained
* 2 tablespoons diced jalapeno peppers
* 1/2 tablespoon minced fresh parsley
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/3 teaspoon salt
* 1 pinch ground cayenne pepper
* 3/4 cup shredded Monterey Jack cheese
* 5 (6 inch) flour tortillas
* 1 quart oil for deep frying
DIRECTIONS
1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
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Southwestern Egg Rolls
Total Time: 40 mins | Servings: 5
INGREDIENTS
* 2 tablespoons vegetable oil
* 1 skinless, boneless chicken breast half
* 2 tablespoons minced green onion
* 2 tablespoons minced red bell pepper
* 1/3 cup frozen corn kernels
* 1/4 cup black beans, rinsed and drained
* 2 tablespoons frozen chopped spinach, thawed and drained
* 2 tablespoons diced jalapeno peppers
* 1/2 tablespoon minced fresh parsley
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/3 teaspoon salt
* 1 pinch ground cayenne pepper
* 3/4 cup shredded Monterey Jack cheese
* 5 (6 inch) flour tortillas
* 1 quart oil for deep frying
DIRECTIONS
1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
hmmmmm :- I'm gonna like this one tooo... :notworthy: Thank you!!
only thing I seen wrong is prep time ;D should be 4hrs 40mins :thumbsup:
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LOL- maybe an hour but not 4-well, unless you are my boyfriend then maybe 10 and every single item in kitchen being dirty, trashed, un-locatable :angel12: :thumbsup:
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Peaches and Cream Pops
INGREDIENTS
* 1/2 cup peeled and chopped fresh California peaches
* 1/3 cup peeled peaches, to puree
* 2/3 cup nonfat vanilla yogurt
DIRECTIONS
1. Puree 1/2 cup of peaches in blender or food processor until smooth.
2. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl.
3. Spoon into 4 popsicle molds and insert handle.
4. Freeze for at least 4 hours.
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Grilled Cajun Tuna Steaks with a Mustard Smear and Tomato Salad (Lean and Lively)
4 tuna Steaks (or any grillable fish). 3/4 -1" thick
Cajun seasoning for meat or fish (I use either one)
Olive oil spray
2 tsp of mustard (Choose your favorite. Grey Poupon, horseradish mustard, or my favorite - hot mustard, or other)
4 handfuls of salad greens
2 large, ripe tomatoes cut into slices
Olive oil for drizzling
1 Tbl of balsamic vinegar
Optional: blackberries (or other berries) for color and variety
Spray both sides of the tuna steaks, liberally, with olive oil spray. Dust them with the Cajun seasoning to taste. Set aside so the flavors sink in.
While the flavors meld, take out your dinner plates. In a medium bowl, toss your greens with a light drizzle of olive oil and just a hint of salt. (The salt actually enhances the flavor of the olive oil and greens). Place a portion of greens in the middle of each plate. Divide your tomato slices into 4 portions and fan them around one side of the greens. Spread them wide to cover half of the plate edge. Drizzle with olive oil. Season with pepper and drizzle bits of balsamic vinegar on the tomatoes.
Heat your grill or grill pan. Place the tuna steaks on the grate and grill on medium for 3 minutes. Don't move them. This will give you nice grill marks. Carefully flip them over and grill 3 more minutes. This will finish the fish at medium. If you like your tuna more rare in the middle cut back the cooking time when you flip the fish over. The gauge I use is 7 minutes per inch of thickness to grill fish to medium. Just keep in mind that it keeps cooking after you take it off the heat. Tuna is very forgiving. Done to any temperature it still tastes good so if you are not a regular fish griller this is a good place to start. Tuna has a meaty taste and texture too, so if you are grilling for non-fish eaters they'll likely change their tune when they taste this. Remove the fish from the grill and place the fish steaks in the middle of the greens. The hot fish will "wilt" the greens and make a nice warm salad. While the fish is still very warm smear a half teaspoon of mustard across the top of each piece. The mustard will melt and make a sort of glaze. Now you're eating French-Cajun.
Scatter your berries around the greens and you're ready to eat. For another side, spray olive oil on asparagus spears and grill them along with your fish. You'll have a gourmet meal fit for company.
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Jewish Coffee Cake
INGREDIENTS
* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 cup sour cream
* 1 teaspoon vanilla extract
* 1 cup chopped walnuts
* 1/2 cup confectioners' sugar (can be substituted for brown sugar)
* 2 teaspoons ground cinnamon
* 2 tablespoons butter, melted
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x9 inch pan.
3. Combine the flour, baking soda and baking powder; set aside.
4. In a medium bowl, cream together the sugar, butter and eggs until smooth.
5. Add the flour mixture and beat until smooth.
6. Finally, stir in the sour cream and vanilla.
7. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.
8. Spread half of the batter into the 9x9 inch pan.
9. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture.
10. Spread the melted butter over the top.
11. Bake for 1 hour in the preheated oven, until cake springs back to the touch.
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:thumbsup: The BEST HOMEMADE HOT COCOA ( yep I even have to have it in the summer) LOL
Homemade Hot chocolate
* 1 cup water
* 1/2 bag of semi sweet chips
* 1/3 cup sugar
* 3 cups milk
* 1 teaspoon vanilla
DIRECTIONS
1. Place water and chocolate in heavy medium saucepan; cook on low heat until chocolate is completely melted and mixture is well blended, stirring constantly with wire whisk. Add sugar; mix well.
2. Bring to boil on medium-high heat. Boil 3 min., stirring constantly. Gradually add milk, stirring with wire whisk until well blended. Stir in vanilla. Reduce heat to medium.
3. Cook until mixture is heated through, stirring occasionally.
4. Fill cup with Marshmallows and pour hot chocolate over them serve with a spoon!! :notworthy: :wave: :thumbsup: I swear by it!! My kids Love it too!!
You can also use those andes mint chocolates also mmmmmm GOOD!! ;D
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Pineapple-Coconut Layer Cake
For everyone who loves the flavors of the Caribbean, this festive cake has it all. Two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut.
Servings: 16 servings
Total Time: 2 1/2 hours
Ease of Preparation: Moderate
Health: Low Cholesterol, Low Sodium
Ingredients:
Cake
1 1/2 cups cake flour
1 cup whole-wheat flour , preferably white whole-wheat (See Ingredient Note)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup honey
1/3 cup canola oil
3 tablespoons butter , melted
3/4 cup nonfat buttermilk or milk
2 tablespoons coconut rum or dark rum
2 teaspoons coconut extract
3 large eggs , separated (reserve 2 yolks for pineapple curd)
Pineapple curd
2 large egg yolks
1 6-ounce can pineapple juice (3/4 cup)
1/4 cup granulated sugar
5 teaspoons cornstarch
Frosting & garnish
12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/3 cup confectioners’ sugar , sifted
1 teaspoon coconut extract or rum
Pinch of salt
1 1/2 cups finely diced fresh pineapple , divided
2 tablespoons toasted coconut (see Kitchen Tip)
Steps:
1: To prepare cake: Preheat oven to 350°F. Coat two 9-inch cake pans with cooking spray.
2: Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
3: Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.
4: Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.
5: To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely.
6: To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy.
7: Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.
Nutrition: (Per serving)
Calories - 317
Carbohydrates - 45
Fat - 13
Saturated Fat - 5
Monounsaturated Fat - 4
Protein - 6
Cholesterol - 48
Dietary Fiber - 1
Potassium - 101
Sodium - 205
Equipment: Two 9-inch round cake pans
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The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert.
Prep Time:30 min
Start to Finish:6 hr
Makes:15 servings
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
2. Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour..
3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
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Grilled Taco-Barbecue Chicken
Grilled chicken *bleep* smoke with flavor from bottled sauces, cumin and taco seasoning.
Prep Time:25 min
Start to Finish:25 min
Makes:4 servings
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 teaspoon dried oregano leaves
4 boneless skinless chicken *bleep* (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/4 cup barbecue sauce
2 tablespoons chili sauce
1/2 teaspoon ground cumin
1. Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.
Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): Cook chicken covered over medium-low heat 15 to 20 minutes
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Grilled Chicken *bleep* with Cucumber-Peach Salsa
A brush of peach preserves pumps up the flavor of grilled chicken *bleep*. The fruit and veggie salsa is a delicious bonus.
Prep Time:30 min
Start to Finish:30 min
Makes:4 servings
1/2 cup chopped cucumber
1/3 cup peach preserves
1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes
1/4 teaspoon salt
2 tablespoons chopped red onion
1 peach or nectarine, peeled, chopped (3/4 cup)
4 boneless skinless chicken *bleep* (about 1 1/4 lb)
1. Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
2. Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.
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Frozen Mousse
Description
Frozen chocolate mousse with a cookie crust.
Ingredients
Crumbled chocolate chip or chocolate cookies (enough to cover bottom of pan)
1 8oz package cream cheese
1 can sweetened condensed milk
1 jar hot fudge sauce
3 TBSP brewed coffee
1 container whipped topping
chocolate chips (optional)
Directions
Spray 8 X 8 pan with cooking spray. Crumble cookies in the bottom. In a bowl, cream softened cream cheese. Add sweetened condensed milk and mix. Add hot fudge sauce and coffee. Mix well. Add thawed container of whipped topping and mix. Pour mixture over cookie crumbs. Freeze overnight. Cut and top with whipped topping before serving.
Prep Time: 10 Min
Servings: 9
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Lemon Ice
Description
A delicious sherbet treat on a hot day.
Ingredients
2 cups sugar
3 cups water
2 tsp. lemon zest
1 1/2 cups lemon juice
1/2 tsp. vanilla
Directions
Mix all ingredients together in a saucepan, bring to a boil. Cool and freeze.
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 8
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BLT Bow Tie Pasta Salad
Prep Time: 25 min| Ready In: 25 mins| Servings: 11
INGREDIENTS
* 2 1/2 cups uncooked bow tie pasta
* 6 cups torn romaine
* 1 1/2 cups cubed cooked chicken breast
* 1 medium tomato, diced
* 4 bacon strips, cooked and crumbled
* 1/3 cup reduced-fat mayonnaise
* 1/4 cup water
* 1 tablespoon barbecue sauce
* 1 1/2 teaspoons white vinegar
* 1/4 teaspoon pepper
DIRECTIONS
1. Cook pasta according to package directions.
2. Drain and rinse under cold water.
3. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon.
4. In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar and pepper.
5. Pour over pasta mixture; toss to coat evenly.
6. Serve immediately.
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Spaghetti Carbonara
Prep Time: 20 min| Cook Time: 20 min| Ready In: 40 mins| Servings: 8
INGREDIENTS
* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* salt to taste
* ground black pepper to taste
* 2 tablespoons grated Parmesan cheese
DIRECTIONS
1. In a large pot of boiling salted water, cook spaghetti pasta until al dente.
2. Drain well.
3. Toss with 1 tablespoon of olive oil, and set aside.
4. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.
5. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet.
6. Add chopped onion, and cook over medium heat until onion is translucent.
7. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
8. Return cooked bacon to pan; add cooked and drained spaghetti.
9. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
10. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.
11. Quickly add 1/2 cup Parmesan cheese, and toss again.
12. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
13. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
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Light and Fruity Pie
Description
This recipe is great for a light dessert.
Ingredients
1 pkg strawberry jello
2/3 cup boiling water
2 cups ice cubes *approx 6*
1 8oz cool whip
1 cup diced fresh strawberries
1 prepared 8 or 9 inch graham cracker crust
Directions
Dissolve gelatin completely in boiling water stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any ice that did not melt. Using wire whisk, blend in whipped topping; then whip until smooth. Fold in fruit. Spoon into crust. Chill 3 hours.
Prep Time: 10 Min
Servings: 8
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Lemon Pillow Cake
Description
A light lemony dessert that is cool and refreshing!
Ingredients
1 Lemon Cake Mix
1 can lemon pie filling
1 can lemon frosting
1 8 oz carton frozen whip topping
Directions
Mix cake mix according to package directions. Put in greased 9x13 pan. Drop dollops of pie filling from a spoon over top, until can is used. Bake according to manufacturer's directions. When cool, fold together can of frosting and whip topping. Frost cake. Store cake in refrigerator.
Servings: 12
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Jello Fruit Parfait
Description
A light cool dessert you can prepare ahead of time.
Ingredients
1 large box sugar free orange jello
1 large box sugar free strawberry jello
1 15 oz. can mandarin oranges (thoroughly drained) in own juice
1 8 oz. container of sugar free cool whip
Directions
Make both packages of jello according to directions.Let set about 1 hour(just when it starts to thicken).Add the drained mandarin oranges breaking up the jello into pieces as you gently mix.Then add the cool whip.Return to refrigerator for about 1/2 to 1 hour.ENJOY!
Servings: 12
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Banana Split Delight
Description
This is a nice cool, light dessert for the summertime!
Ingredients
1 Large container of Cool-Whip
1 Large can crushed pineapple (drained well)
1 bag of mini marshmallows
4 medium banana's (sliced)
chopped nuts
chocolate Jimmies
maraschino cherries
Directions
In a large bowl combine cool-whip, crushed pineapple, marshmallows and sliced banana's. Mix all together, then when mixed well top with chopped nuts, sprinkle jimmies, and cherries halves. Refrigerate for an hour and then serve.
Prep Time: 15 Min
Servings: 12
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Lazie Katie's Taco Salad
Prep Time: 10 min| Cook Time: 10 min| Ready In: 20 mins| Servings: 8
INGREDIENTS
* 1 pound ground beef
* 1 (8 ounce) bag corn tortilla chips
* 1/2 head romaine lettuce - rinsed, dried, and chopped
* 2 tomatoes, diced
* 2 cups shredded Cheddar cheese
* 1/2 cup chopped onion
* 3/4 cup taco sauce
DIRECTIONS
1. In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned. Drain excess fat.
2. Crumble tortilla chips on a large plate. Layer with the beef, lettuce, tomatoes, cheese, onion and taco sauce.
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Seeking a great easy cheap recipe for
Strawberry AND Chocolate Milkshakes ( 1 for strawberry -No Real Strawberries though Only like the flavoring stuff and 1 for chocolate )
Also anyone know the recipe or similar recipe for the Burger King : Mocha Iced Coffee it costs like 2.16 and if i could make a gallon of it for $5 it'd be worth it
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Seeking a great easy cheap recipe for
Strawberry AND Chocolate Milkshakes ( 1 for strawberry -No Real Strawberries though Only like the flavoring stuff and 1 for chocolate )
Also anyone know the recipe or similar recipe for the Burger King : Mocha Iced Coffee it costs like 2.16 and if i could make a gallon of it for $5 it'd be worth it
i'll see if i can find 1
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Freddie's Summer Pasta Bake
Description
A colorful dish with bell peppers and pasta!
Ingredients
1 16 oz pkge penne pasta, cooked and drained
2 T olive oil
1 lb ground beef
2-3 garlic cloves, minced
3 bell peppers-red, green, yellow (or orange), chopped
1 can Hunt's sausage spaghetti sauce
1 container ricotta cheese
1 8 oz bag or more Italian cheese shredded mix
salt and pepper to taste
Directions
Heat oven to 350. Grease casserole dish with olive oil. Brown beef and drain. Add garlic, peppers, salt and pepper, cooking until peppers begin to soften. Add spaghetti sauce. Place a layer of beef mixture in bottom of casserole, cover with a layer of pasta, and a layer of cheese. Continue adding layers of beef, pasta and cheese with cheese being last layer. Bake about 20 minutes.
Cook Time: 20 Min
Servings: 6
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Pork Chop Casserole
Description
You can bake or slow cook this dish.
Ingredients
4 pork chops, fat cut off
1 can cream of mushroom soup, reduced fat
4 potatoes, sliced thin
4 tbsp. margarine, cut into pieces
1 can of milk (measured in soup can)
salt and pepper to taste
Directions
Spray a 13x9" inch baking pan and spread potatoes out on the bottom. Next, lay the pork chops on top and add slices of margarine to the top of that. Mix the soup and milk in a bowl and pour over the chops as well. Finally, cover tightly with foil and bake in a 375 degree oven for 40 minutes.
Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 4
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Bacon Tomato Mini Tarts
Servings: Makes 24 mini tarts.
Ingredients:
1 pound low sodium bacon cut into small slices (crosswise) and cooked to crispy
1 package grape tomatoes cut into quarters
1/2 cup diced white onion
1 cup shredded Swiss cheese
1 tsp garlic powder
1/2 cup mayonnaise
1 tsp dried Italian herbs
1 (7.5 ounce) package of refrigerated flaky biscuits
When the bacon is cooked and crispy, drain it on paper towels and let it cool. With your knife, cut it into slightly smaller pieces but don't make it into tiny bits and crumbles. You want to still taste the bacon chunks. Mix the bacon, tomatoes, onion, cheese, garlic, mayo and herbs in a mixing bowl. Set aside.
Open your biscuits. Separate each biscuit with your fingers into 3 thin disks instead of just one. You'll need a mini muffin pan if you want your tarts to have"middle." If you don't have a mini muffin pan, you can have mini "pizzas" instead by using a regular-sized muffin pan. If you have the mini muffin pan, take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust. You can use your knuckle to get the middle of the crust to go to the bottom. If you are using a regular-sized muffin pan, the biscuit dough will just sort of sit flat in the bottom of the muffin indentation.
Put a heaping teaspoon of mixture in each indentation. The whole mixture and the biscuit dough will make 24 tarts or mini "pizzas." Bake them at 350 degrees for 12 to 14 minutes until browned on the edges. Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.
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Cheesy Cauliflower Casserole
Prep Time: 10 min| Cook Time: 5 min| Ready In: 15 mins| Servings: 8
INGREDIENTS
* 4 ounces saltine crackers
* 1/2 cup butter
* 1 large head cauliflower, steamed
* 1 (12 fluid ounce) can evaporated milk
* 1 cup mayonnaise
* 1 cup shredded Cheddar cheese
DIRECTIONS
1. Preheat your oven's broiler.
2. Crumble salted crackers into a small bowl and mash them with butter until soft. Place steamed cauliflower into a 9x13 inch casserole dish.
3. In small saucepan, combine milk and mayonnaise with wire whisk. Bring the mixture to a boil; boil for 1 minute. Remove the pan from the heat and stir in cheese until melted. Pour this sauce over the cauliflower. Crumble the butter and cracker mixture over the cheese and cauliflower.
4. Place the casserole into the preheated oven and broil until golden brown.
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Easy Barbecue Crispy Chicken Melts
Bake chicken *bleep* with a new look and taste using barbecue sauce and Cheddar cheese.
Prep Time:15 min
Start to Finish:45 min
Makes:4 servings
3 tablespoons butter or margarine
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1/4 cup milk
4 boneless skinless chicken *bleep* (about 1 1/4 lb)
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese (2 oz)
1. Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
2. In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
3. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
4. In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.
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Wild West Sizzlin' Chicken Tacos
Old El Paso® Prize-Winning Recipe Munch and crunch a stand-up chicken taco for lunch. It's full of bacon, cheese and beans.
Prep Time:10 min
Start to Finish:20 min
Makes:4 tacos
2 cups cooked chicken strips
1/2 teaspoon ground cumin
1/2 teaspoon paprika
4 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 medium red bell pepper, cut into thin strips
1 cup barbecue baked beans (from 16-oz can)
1 cup shredded Monterey Jack cheese (4 oz)
4 slices bacon, crisply cooked, crumbled
1. Heat oven to 400°F. In small bowl, toss chicken strips with cumin and paprika to coat. In 8-inch square (2-quart) glass baking dish, stand taco shells side by side.
2. Fill each shell evenly with seasoned chicken. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans and 1/4 cup cheese. Sprinkle with bacon.
3. Bake 8 minutes or until thoroughly heated and cheese is melted. Garnish with grape tomato if desired.
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Barbecued Chicken Nachos
Tortilla chips strut extra fixin’s for barbecue time!
Prep Time:10 min
Start to Finish:20 min
Makes:8 servings
16 cups corn tortilla chips
3 cups cut-up cooked chicken
1 1/3 cups barbecue sauce
2 cans (15 ounces each) chili beans in sauce, undrained
2 cans (2 1/4 ounces each) sliced ripe olives, drained
2 large tomatoes, chopped (2 cups)
6 cups shredded Colby-Monterey Jack cheese (24 ounces)
1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
2. Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
3. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.
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White Sangria
Offer this light, festive thirst quencher when your guests arrive.
Servings: 6 servings, 1 cup each
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy
Ingredients:
White Sangria
1 1/2 cups mixed colorful bite-size melon pieces , such as cantaloupe, honeydew, Ogen or Charentais
1/3 cup sugar
1 750-ml bottle crisp white wine , such as Sauvignon Blanc or Pinot Grigio
1/4 cup brandy
2 tablespoons Triple Sec or other orange-flavored liqueur
3/4 cup sparkling water or club soda
Ice cubes
Lime or starfruit slices for garnish
Small mint sprigs for garnish
Steps:
1: Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
2: Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher. Add ice cubes to 6 glasses. Fill the glasses with the sangria, spooning some of the fruit into each glass. Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
Nutrition: (Per serving)
Calories - 199
Carbohydrates - 20
Fat - 0
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 0
Cholesterol - 0
Dietary Fiber - 0
Potassium - 192
Sodium - 14
Nutrition Bonus - Vitamin C (20 daily value), Vitamin A (15 dv).
Prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving
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Grilled Turkey Reubens
Prep Time: 5 min| Cook Time: 5 min| Ready In: 10 mins| Servings: 2
INGREDIENTS
* 4 slices rye bread
* 2 tablespoons extra-virgin olive oil
* 4 teaspoons mayonnaise
* 4 teaspoons hot chicken wing sauce
* 2 slices Swiss cheese
* 1/2 cup sauerkraut
* 8 slices deli turkey
DIRECTIONS
1. Preheat a large skillet over medium heat.
2. Lightly coat one side of each slice of bread with olive oil; lay out the slices, oiled side down, on a plate.
3. Spread 1 teaspoon mayonnaise and 1 teaspoon of hot sauce on each slice.
4. Top two of the slices of bread with a slice of Swiss cheese and 1/4 cup of sauerkraut.
5. Arrange the turkey on the other two slices of bread.
6. Bring the two halves together.
7. Fry the sandwiches in the preheated skillet until the bread is golden brown on both sides and the cheese has melted.
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Caribbean Chicken Kabobs
Juicy fresh pineapple chunks and jerk seasoning will turn this chicken dinner into a taste of the tropics. Don’t forget your shades and the sunscreen!
Prep Time:15 min
Start to Finish:35 min
Makes:8 servings
1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
2. Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
3. Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.
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Jamaican Jerk Chicken
Take a Jamaican vacation in your very own backyard. This flavorful marinade gives your grilled chicken a spicy hint of true Jamaican “jerk” cooking.
Prep Time:15 min
Start to Finish:1 hr 5 min
Makes:6 servings
2 tablespoons vegetable oil
8 medium green onions, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 teaspoon dried thyme leaves
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken breast halves (1 1/2 pounds)
1. Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.
2. Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.
3. Heat coals or gas grill for direct heat.
4. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.
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Creamy Vanilla-Caramel Cheesecake
Betty Crocker's Diabetes Cookbook shares a recipe! Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!
Prep Time:20 min
Start to Finish:5 hr 5 min
Makes:16 servings
15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
2 teaspoons vanilla
2 cups vanilla low-fat yogurt
2 tablespoons Gold Medal® all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
1. Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
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Stephen's Chocolate Chip Cookies
Prep Time: 15 min| Cook Time: 12 min| Ready In: 50 mins| Servings: 48
INGREDIENTS
* 1 cup butter
* 1 cup brown sugar
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup white chocolate chips
* 2/3 cup milk chocolate chips
* 2/3 cup semisweet chocolate chips
* 1/3 cup chopped walnuts
* 1/3 cup chopped pecans
* 1/3 cup chopped almonds
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, brown sugar, and white sugar.
3. Mix in the eggs and vanilla.
4. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended.
5. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips.
6. Stir in the walnuts, pecans, and almonds.
7. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
8. Bake for 10 to 12 minutes in the preheated oven.
9. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
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Creamy Zucchini with Linguine
Prep Time: 20 min| Cook Time: 30 min| Ready In: 50 mins| Servings: 6
INGREDIENTS
* 1/2 cup olive oil
* 2 large zucchini, diced
* 2 cloves garlic, thinly sliced
* 1/2 teaspoon salt
* 1/8 teaspoon crushed red pepper flakes
* 1 (12 ounce) package linguine pasta
* 1 cup whole milk
* 2 tablespoons chopped fresh parsley
* 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
1. Warm olive oil in a large skillet over medium heat.
2. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes.
3. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
4. Meanwhile, bring a large pot of generously salted water to boil.
5. Add pasta, and cook until al dente, about 8 to 10 minutes.
6. Drain, and set aside.
7. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes.
8. Add pasta to skillet, and stir well.
9. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss.
10. Garnish with remaining Parmesan to serve.
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Bacon Cheddar Deviled Eggs
Prep Time: 30 min| Cook Time: 10 min| Ready In: 40 mins| Servings: 12
INGREDIENTS
* 12 eggs
* 1/2 cup mayonnaise
* 4 slices bacon
* 2 tablespoons finely shredded Cheddar cheese
* 1 tablespoon mustard
DIRECTIONS
1. Place eggs in a saucepan, and cover with cold water.
2. Bring water to a boil and immediately remove from heat.
3. Cover, and let eggs stand in hot water for 10 to 12 minutes.
4. Remove from hot water, and cool.
5. To cool more quickly, rinse eggs under cold running water.
6. Meanwhile, place bacon in a large, deep skillet.
7. Cook over medium-high heat until evenly brown.
8. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice.
9. Crumble and set aside.
10. Peel the hard-cooked eggs, and cut in half lengthwise.
11. Remove yolks to a small bowl.
12. Mash egg yolks with mayonnaise, crumbled bacon and cheese.
13. Stir in mustard.
14. Fill egg white halves with the yolk mixture and refrigerate until serving.
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Brown Sugar French Toast
Description
My family's favorite French Toast recipe!
Ingredients
3 eggs
1 tbsp brown sugar
1 tsp vanilla
1/4 cup milk
4 slices of bread
Directions
Mix egg, brown sugar, vanilla and milk in a bowl. soak bread slices one by one. Preheat fry pan on med heat. Cook soaked bread slices to taste.
Prep Time: 15 Min
Cook Time: 5 Min
Total Time: 20 Min
Servings: 2
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Cinnamon Coffee Bars
Description
Enjoy this delicious recipe for breakfast.
Ingredients
1/3 cup butter, softened
1 cup packed brown sugar
1 egg
1/3 cup hot, strong brewed coffee
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
GLAZE:
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 teaspoons milk
Directions
1. In a large mixing bowl, cream butter and brown sugar. Add egg; beat well. Beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture.
2. Stir in chocolate chips and walnuts. Spread into a well-greased 8-in. square baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a glaze consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.
Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min
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The No Bake Fruit Tart
Choose a fruit from Column A, a crust from Column B and then just follow the assembly instructions.
2 lbs (or 4 cups of ripe fruit; 2-1/2 cups of cookie crumbs washed and peeled)
If fresh fruit is unavailable or you don't want to have to peel the fruit you can use canned or jarred fruit
Column A: Column B
Mango: Gingersnap cookies
Strawberry: Graham Crackers
Peaches: Short bread cookies
Raspberries: Chocolate cookies
Pears: Sugar cookies
Other fruit inspirations include: pineapple, apricots, blackberries, cantaloupe, and papaya.
Other ingredients that apply to any flavor of pie:
10 Tbl of butter, melted
1-1/4 cups of milk
3/4 cup of sugar (with sweet fruits you can reduce the sugar or even use Splenda)
5 Tbl of cornstarch
Whipped cream or whipped topping (optional)
For the Crust:
Take out your 10" tart pan with removable sides. This is best done with a smooth-sided tart pan (non- scalloped). A cheesecake pan works just fine. Put in your crumbs and drizzle on the 10 Tbl of melted butter. Mix with a fork until fully combined. Then spread the mixture across the bottom of the pan and up 1" on the sides. To make this easier, I spread a sheet of plastic wrap over the crumb mixture. This way the crumbs don't stick to my fingers. When you have the crust spread you can take away the plastic wrap. Set the crust in your refrigerator to cool while you prepare the fruit filling.
Place your fruit in a blender or food processor. Blend on high until the fruit is pureed. This should only take about 10 seconds and you can do it in two batches if necessary. (If there are seeds in the fruit you chose you can go one more step and strain out the seeds, but this is optional).
In a medium saucepan combine the milk, sugar and cornstarch. Whisk until dissolved. Add the fruit puree and cook on medium-high heat until the mixture is thick and bubbling. This should take about 7 minutes. Stir often or even constantly. Remove from heat and pour this mixture into your prepared crust. Cover and refrigerate several hours or overnight. When ready to serve, take a sharp knife and run it along the inside edge of the tart pan to loosen crust. Remove your pan sides and you're ready to slice. Use a long, sharp knife. You can serve this topped with whipped cream or a topping like Cool Whip. (Cool Whip now comes in a can that you can spray; just like canned whipped cream.) This way you can put a decorative dollop on each slice. It's also great plain
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Fried Ice Cream
Prep Time: 15 min| Cook Time: 2 min| Ready In: 4 Hrs| Servings: 8
INGREDIENTS
* 1 quart vanilla ice cream
* 3 cups crushed cornflakes cereal
* 1 teaspoon ground cinnamon
* 3 egg whites
* 2 quarts oil for frying
DIRECTIONS
1. Scoop ice cream into 8 - 1/2 cup sized *bleep*.
2. Place on baking sheet and freeze until firm, about 1 hour.
3. In a shallow dish, combine cornflakes and cinnamon.
4. In another dish, beat egg whites until foamy.
5. Roll ice cream *bleep* in egg whites, then in cornflakes, covering ice cream completely.
6. Repeat if necessary.
7. Freeze again until firm, 3 hours.
8. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
9. Using a basket or slotted spoon, fry ice cream *bleep* 1 or 2 at a time, for 10 to 15 seconds, until golden.
10. Drain quickly on paper towels and serve immediately.
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Summer Berry Pudding
A summer pudding is a British warm-weather wonder—not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.
Servings: 2 servings
Total Time: 6 hours 20 minutes (including chilling time)
Ease of Preparation: Easy
Health: Low Calorie, High Fiber, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy
Ingredients:
Summer Berry Pudding
4 small slices firm white bread , crusts removed
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons sugar
2 tablespoons water
Pinch of salt
Steps:
1: Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
2: Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
3: Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
4: Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
5: To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.
Nutrition: (Per serving)
Calories - 252
Carbohydrates - 56
Fat - 2
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 5
Cholesterol - 0
Dietary Fiber - 8
Potassium - 277
Sodium - 299
Nutrition Bonus - Vitamin C (120 daily value), rich in antioxidants (anthocyanidins, ellagic acid).
Cover and refrigerate for up to 2 days. | Equipment: Two 1-cup (8-ounce) ramekins or similar-size dishes
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Chicken with Tarragon Cream Sauce
A touch of lemon-tarragon cream elevates simply sauteed chicken *bleep*. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.
Servings: 6 servings
Total Time: 50 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight
Ingredients:
Chicken with Tarragon Cream Sauce
Juice of 1 lemon
1/3 cup heavy cream
1/2 teaspoon kosher salt , divided
1 teaspoon plus 1/2 cup all-purpose flour , divided
1 teaspoon plus 1 tablespoon butter , divided
3 large boneless, skinless chicken *bleep* (about 1 1/2 pounds), trimmed
1/4 teaspoon ground white pepper
1 teaspoon peanut or canola oil
1 cup reduced-sodium chicken broth , divided, plus more as needed
1/2 cup frozen peas , thawed
3 tablespoons finely minced fresh tarragon or dill, plus sprigs for garnish
Steps:
1: Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.
2: Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)
3: Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.
4: Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.
5: Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.
Nutrition: (Per serving)
Calories - 231
Carbohydrates - 6
Fat - 10
Saturated Fat - 5
Monounsaturated Fat - 2
Protein - 28
Cholesterol - 91
Dietary Fiber - 1
Potassium - 347
Sodium - 209
Nutrition Bonus - Selenium (31 daily value), Vitamin C (15 dv).
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Summer Vegetable Crępes
Crępes aren’t just for dessert—they make a quick and savory weeknight dinner. Here they’re filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don’t skip the step of placing a piece of parchment or wax paper under each crępe as you fill it—without it, the crępes are tricky to roll. Serve with: A tossed salad.
Servings: 4 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Cholesterol, High Calcium
Ingredients:
Summer Vegetable Crępes
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives , divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt , divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crępes (see Tip)
Steps:
1: Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2: Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3: To roll crępes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crępes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crępe. Use the paper (or plastic) to help you gently roll the crępe around the filling. Place the crępe seam-side down on a dinner plate. Repeat with the remaining crępes and filling. Serve each crępe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Nutrition: (Per serving)
Calories - 302
Carbohydrates - 25
Fat - 17
Saturated Fat - 8
Monounsaturated Fat - 6
Protein - 15
Cholesterol - 46
Dietary Fiber - 3
Potassium - 485
Sodium - 687
Nutrition Bonus - Calcium & Vitamin C (35 daily value), Vitamin A (20 dv).
Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. “Ready-to-use” crępes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
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Pork Loin Roast with Garlic-honey mustard aioli
Serves 6 - 8 (double or triple for a party)
One pork loin roast (Approx 8" long and 4" in diameter)
Olive oil spray
Italian herb mix, 1 - 2 tsp.
1 cup of mayonnaise
1 Tbl of minced garlic (jar garlic is fine)
3 Tbl of honey-mustard (Or any other mustard you prefer; even horseradish mustard)
Parker House rolls (optional-- if you want to make little sandwiches)
In a 9 by 13 pan set your roast. Spray the whole roast liberally with olive oil spray. Sprinkle the Italian herbs over the top of the roast (the fatty side up). Let sit in a cold refrigerator for up to 4 hours. Then prepare to grill. Heat grill on high to 500 degrees. Oil the grill and put the roast on the grill grate fatty side down. Sear the roast at 500 degrees for 5 minutes. You'll have beautiful grill marks and a good crust on the top.
Turn the roast over. Turn the grill down to 325 degrees and grill until the loin roast reaches 155 degrees. Use a meat thermometer to check. This may take 20 - 30 minutes depending on how your grill behaves. Try not to open the grill too often so you don't let the heat out.
Let the roast sit for at least 10 minutes before cutting. One nice thing about this roast is you can stop here, wrap the roast in foil and put it in your refrigerator until the next day. This is a great way to prepare for a party in advance. The roast can be served hot, cold or room temperature. For the party, I took the roast out of the refrigerator and sliced it very thinly. Then I put it back in a 9 X 13 pan and heated it at 300 degrees. While the roast was heating I poured a cup of white wine over the top to give it more moisture. You can use wine, water or even orange juice. Choice is yours.
When the roast was warm I served it with the rolls and the aioli. People could make little sandwiches using the aioli as a spread or just have pork and use the aioli as a dip.
To make the aioli. Mix the mayo, the garlic and the mustard in a nice serving bowl. That's it! You can also make this a day ahead and just pull it out of the refrigerator a bit ahead of serving it so it's not completely refrigerator cold. This will even make a fun dinner in front of the fireplace in the winter so don't hold back. Enjoy!
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Taco Dip
Prep Time: 15 min| Cook Time: 30 min| Ready In: 45 min| Servings: 8
INGREDIENTS
* 1 pound ground beef
* 1 (16 ounce) can refried beans
* 1/2 cup hot taco sauce
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 cup sour cream
* 1/4 cup chopped onion
* 1/4 cup chopped tomatoes
* 1/4 cup black olives, sliced
* 1/4 cup jalapeno pepper rings
* 1 1/2 cups shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, brown ground beef and drain.
3. Add refried beans, spicy taco sauce, chili powder and cumin.
4. Spread this mixture into a 9x13-inch baking dish.
5. Spread sour cream over meat mixture.
6. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream.
7. Top with the cheese.
8. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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Southwestern Chicken Stir-Fry
A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.
Prep Time:5 min
Start to Finish:30 min
Makes:4 servings (about 1 cup each)
2 tablespoons lime juice
2 teaspoons chili powder
1 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 small zucchini
1 small yellow summer squash
2 tablespoons vegetable oil
1/3 cup medium Old El Paso® Picante Sauce sauce
2 tablespoons chopped fresh cilantro
1. Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
2. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
3. Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.
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Spicy Peanut Chicken
This colorful stir-fry gets its kick from a dash of red pepper.
Prep Time:10 min
Start to Finish:15 min
Makes:4 servings
1/4 cup Progresso® chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)
1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
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Layered Summertime Salad
Come and get it! Luscious layers of meat and veggies that can be made ahead and will feed a crowd.
Prep Time:30 min
Start to Finish:2 hr 30 min
Makes:10 to 12 servings
2 cups uncooked gemelli (twist) pasta (8 ounces)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower florets
1 cup broccoli florets
1 large red bell pepper, finely chopped (1 1/2 cups)
1. Cook pasta as directed on package; drain. Rinse with cold water; drain.
2. In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder.
3. In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top.
4. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
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Buffalo Chicken Dip
Description
Great appetizer for anytime.
Ingredients
3 chicken *bleep* skinless and boneless
2 8oz packages cream cheese
1 cup ranch dressing
2/3 bottle Hot Sauce
2 cups shredded cheese
Directions
Cook 3 boneless, skinless chicken *bleep* and shred (set aside). Mix cream cheese, ranch dressing and hot sauce together. Add in cooked chicken. Place in 8x8 casserole dish and bake at 350F for 1 hour. Uncover in the last 15 minutes and sprinkle on the shredded cheese to melt. Serve with tortilla chips.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 12
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Buffalo Chicken Quesadillas
Description
A quick snack, appetizer, or main meal!
Ingredients
cooking spray
4 hot chili pepper tortillas
1 8 oz. package of shredded mozzarella cheese
2 cooked boneless chicken *bleep*
1 cup buffalo chicken wing sauce
Directions
Spray non-stick griddle or large frying pan with cooking spray and heat on medium. While pan is warming, cut each chicken breast into 14 pieces, place in bowl and toss with wing sauce. Place one or two tortillas in pan (they can't overlap). Flip when warm, (approximately 1 minute) and spread cheese over half the tortilla. Fork seven pieces of chicken onto the cheese and fold empty side of tortilla over filling. Let heat for 1-2 minutes until slightly browned and then flip over. Heat second side for 1-2 minutes until slightly browned and then remove from heat. Cut as desired.
Servings: 4
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Sirloin Marinara
Prep Time: 15 min| Cook Time: 15 min| Ready In: 30 min| Servings: 8
INGREDIENTS
* 2 tablespoons olive oil
* 1 onion, thinly sliced
* 2 pounds top sirloin steak, sliced
* 2 cups chunky pasta sauce
* 2 cloves garlic, minced
* 1/2 cup red wine
DIRECTIONS
1. Heat the oil in a 10 inch skillet over medium high heat.
2. Add the onions and saute until tender, about 5 minutes.
3. Add the steak strips, turning so that all sides get browned, about 10 minutes.
4. Add the tomato sauce, garlic and red wine.
5. Reduce heat to low and simmer for 10 to 15 minutes, or until the steak is cooked through.
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Amazing Italian Lemon Butter Chicken
Prep Time: 10 min| Cook Time: 20 min| Ready In: 30 min| Servings: 5
INGREDIENTS
Lemon Butter Sauce:
* 1/4 cup white wine
* 5 tablespoons fresh lemon juice
* 5 tablespoons heavy cream
* 1 cup butter, chilled
* salt and pepper to taste
Chicken and Pasta:
* 1/2 pound dry farfalle (bow tie) pasta
* 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1/4 cup all-purpose flour
* salt and pepper to taste
* 4 ounces bacon
* 6 ounces mushrooms, sliced
* 6 ounces artichoke hearts, drained and halved
* 2 teaspoons capers, drained
* chopped fresh parsley for garnish
DIRECTIONS
1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat.
2. Cook at a low boil until the liquid is reduced by 1/3.
3. Stir in cream, and simmer until it thickens.
4. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated.
5. Season with salt and pepper.
6. Remove from heat, and keep warm.
7. Bring a large pot of lightly salted water to boil.
8. Add pasta, and cook until al dente, about 8 to 10 minutes.
9. Drain, and set aside.
10. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat.
11. In a bowl, stir together flour, salt, and pepper.
12. Lightly coat chicken with flour mixture.
13. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.)
14. Fry until cooked through and golden brown on both sides.
15. Remove the chicken to paper towels.
16. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
17. Cut the chicken *bleep* into bite-size strips, and return them to the skillet.
18. Stir half of the lemon butter sauce into the chicken mixture.
19. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta.
20. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired.
21. Toss well, and garnish with parsley.
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Meatloaf Pie
INGREDIENTS
Main Ingredients:
* 1 lb lean ground beef
* 1 egg
* 6 Ritz or butter crackers
* 1 pk of Lipton onion soup mix (box contains 2)
Added Ingredients:
* 1 pkg of Instant Mashed Potatoes or 3 – 4 medium sized
* 1 cup of shredded cheese (more or less if you prefer)
DIRECTIONS
1. Preheat your oven to 350 deg.
2. Use a square/rectangular corning ware or something similar to a small cake pan. (Nothing too deep)
3. Put your 6 Ritz crackers on a plate and with the bottom of a glass, you will smash the crackers to a fine grain type texture. (as to make bread crumbs)
4. Now you will mix all the main ingredients together with your hands. (This will ensure proper mixing)
5. Flatten out your mixture in the dish you choose (no need to coat).
6. Make sure your meatloaf pie is not too thick as this will delay cooking time or cause it not to cook enough in the middle.
7. You can top your meat pie with salt and pepper if you would like.
8. Set your timer for 45 min.
9. While your meat pie is in the oven you will want to prepare your potatoes whether they are instant or homemade. (I prefer homemade, as it tastes better)
10. When your Meatloaf Pie is done you take it out and drain the grease.
11. I usually take the meat pie out of the pan and degrease it with paper towels to ensure good degreasing but if you buy very lean meat you might not have to do this.
12. After degreasing you will top the Meatloaf Pie with the mashed potatoes in a good thick layer.
13. After topping with potatoes you will sprinkle your shredded cheese to desired taste.
14. Stick back in the oven and watch the cheese melt, when the cheese has melted thoroughly you know it is completely done. (Usually about 5 more minutes)
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Monterey Chicken Bake
Description
Quick, spicy and delicious.
Ingredients
4 boneless, skinless chicken *bleep*
1 32oz can crushed tomatoes
1 can tomatoes and chilies, drained
2 cups sliced mushrooms
1 cup chopped onion
1/4 tsp garlic powder
1/2 tsp Italian seasoning
2 cups shredded Monterey Jack cheese
Olive oil
2 cups cooked rice of choice
Directions
In large skillet, saute onion and mushrooms in olive oil until almost tender; remove with slotted spoon and set aside. Pan sear chicken in olive oil until juices almost run clear. Remove, drain and cut each in half. In bowl, mix garlic powder and Italian seasoning with crushed tomatoes; stir in mushrooms and onion. Preheat oven to 350F degrees and spray a 2-quart casserole with nonstick cooking spray. In casserole, layer half the crushed tomato mixture. Sprinkle on 1 cup of the cheese. Lay chicken pieces on top of cheese. Cover with remaining crushed tomato mixture, tomato and chilies, and remaining cheese. Bake 30 minutes. Serve over rice.
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 4
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Mozarella Magic
Description
Quick and easy to make. Can make ahead of time and bake later.
Ingredients
1 pound Italian sausage
1 onion, diced
8 oz can tomato sauce
salt and pepper
1 8 oz package crescent rolls
1 package or tub onion & chive sour cream
Garlic powder
1 cup mozarella cheese - shredded
1 cup cheddar cheese - shredded
Directions
Brown sausage and onion together. Drain a little bit. Stir in tomato sauce and salt and pepper to taste. Simmer. Unroll crescent rolls and separate into 8 pieces. Spread the onion and chive sour cream on the 8 crescent rolls. Sprinkle with garlic powder. Roll up crescent rolls. Spread meat mixture in a 9 x 13 pan. Mix cheeses together and cover the meat mixture totally with the cheeses. Place rolled-up crescent rolls on top of the cheeses then bake for 30-35 minutes. Can use different types of meat such as hamburger, shredded pork, shredded beef, etc.
Prep time: 20-30 minutes
Cook time: 30-35 minutes
Oven temp: 350 degrees
Servings: 8
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Simply Summer Iced coffee
Description
This Iced coffee is better than Starbucks! Easier and cost less. I like to use Folgers chocolate truffle but Im sure any kind will work.
Ingredients
1/2 cup of coffee grounds for 12 cup coffee pot (Your favorite brand and or flavor)
1/3 cup of Splenda or sugar
1/4 cup Half and Half per each 8oz glass
Ice
Directions
Brew the coffee,pour the hot coffee into a pitcher carefully, add the Splenda and stir. Place in the refrigerator for at least 3 hours. If using an 8oz. glass fill 3/4 with ice,add about 1/4 cup of the half and half (more or less if you desire) ,add the cold coffee, stir and ENJOY!!!
Servings: 10
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Coffee Bourbon Barbecue Sauce
Description
This sauce has a kick in all the right places. It will enhance anything you put on the grill!
Ingredients
1 cup strong brewed coffee
1/2 cup bourbon
1/2 cup packed light brown sugar
1/2 cup soy sauce
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
Directions
Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin). Cool to room temperature. Serve with steak or chicken.
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
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Rustic Berry Tart
The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries.
Servings: 12 servings
Total Time: 3 hours
Ease of Preparation: Moderate
Health: Healthy Weight, Low Calorie, Low Sodium
Ingredients:
Crust
3/4 cup whole-wheat pastry flour (see Ingredient note)
3/4 cup all-purpose flour
2 tablespoons sugar , plus 1 teaspoon for sprinkling
1/4 teaspoon salt
4 tablespoons cold butter (1/2 stick), cut into small pieces
1 tablespoon canola oil
1/4 cup ice water , plus more as needed
1 large egg , separated (see Tip; save the white to glaze the pastry)
1 teaspoon lemon juice or white vinegar
Filling & glaze
1/4 cup slivered almonds (1 ounce)
1/4 cup whole-wheat flour (regular or pastry flour)
1/4 cup plus 3 tablespoons sugar or Splenda Granular
4 cups mixed berries , such as blackberries, raspberries and blueberries
2 teaspoons lemon juice
1 tablespoon water
2 tablespoons raspberry, blueberry or blackberry jam
Steps:
1: To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
2: Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.
3: To prepare filling & assemble tart: Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
4: Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
5: Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
6: Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges
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Sounds good
i know it do i want to eat some of that now
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Beer Brats
Prep Time: 5 min| Cook Time: 20 min| Ready In: 25 min| Servings: 10
INGREDIENTS
* 4 (12 ounce) cans beer
* 1 large onion, diced
* 10 bratwurst
* 2 teaspoons red pepper flakes
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
DIRECTIONS
1. Preheat an outdoor grill for medium-high heat.
2. When hot, lightly oil grate.
3. Combine the beer and onions in a large pot; bring to a boil.
4. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper.
5. Reduce heat to medium and cook another 10 to 12 minutes.
6. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
7. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes.
8. Serve with the beer mixture as a topping or side.
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Bacon 'N' Egg Tacos
Prep Time: 10 min| Cook Time: 10 min| Ready In: 20 min| Servings: 6
INGREDIENTS
* 6 eggs
* 1/4 cup crumbled cooked bacon
* 2 tablespoons butter or margarine
* 3 slices process American cheese, diced
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 6 (6 inch) flour tortillas, warmed
* Salsa
DIRECTIONS
1. In a bowl, beat the egg; add bacon.
2. Melt butter in a skillet over medium heat.
3. Add egg mixture; cook and stir until the eggs are completely set.
4. Stir in the cheese, salt and pepper.
5. Spoon 1/4 cup down the center of each tortilla; fold sides over filling.
6. Serve with salsa if desired.
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Sauteed Zucchini, Summer Squash and Tomato
Description
Sauteed in olive oil with basil and oregano, makes a great side dish to any entree.
Ingredients
One zucchini peeled and sliced
One summer squash peeled and sliced
1 Tablespoon olive oil
1/4 teaspoon basil
1/4 teaspoon oregano
One medium tomato diced
salt and pepper to taste
Directions
Heat oil in large saute pan. Add zucchini and summer squash, saute for about 15 min, on medium heat, add basil and oregano salt and pepper, stir and cover for 3 min. add tomatoes, cover and heat for 5 minutes, and serve. Will feed 3-4 people.
Prep Time: 6 Min
Cook Time: 23 Min
Total Time: 29 Min
Servings: 4
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Orange-Sesame Chicken with Rice
Description
Asian inspired chicken *bleep* with a marinade made with orange, fresh herbs, etc. served with rice
Ingredients
Orange-Sesame Chicken
2 Bone in-skin on chicken *bleep*
1/2 cup good quality orange juice
4 cloves minced garlic
4 teaspoons fresh cilantro - chopped
4 teaspoons fresh flat leaf parsley - chopped
1/4 cup reduced sodium soy sauce
2 Tablespoons sesame seed oil (found in the ethnic food aisle)
zest from one small orange
toasted sesame seeds
1/2 cup white Minute Rice
2 teaspoons butter/margarine
1 quart ziploc bag
Directions
Take first 7 ingredients and put in the ziploc bag for 6 hrs minimum to overnight and let set. Keep squishing the bag and mixing the ingredients. Preheat oven to 350 put contents of ziploc in a shallow baking dish chicken skin side down and bake covered with foil for 45 minutes. Remove foil and flip chicken over and bake for additional 15 minutes or until browned. Sprinkle with toasted sesame seeds before serving. Serve with white Minute Rice made by package directions with water, salt and 2 teaspoons of butter/margarine. Drizzle the cooked marinade/sauce from the chicken over the rice
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 2
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Stir-Fried Rice Vermicelli
Description
An Asian noodle recipe that's full of nutritious ingredients.
Ingredients
1 cup (100g) small fresh shrimp
3 cups water
1/4 cup oil
2 dried Chinese sausage, thinly sliced
1 small onion, chopped
3-4 cloves garlic, chopped
7 oz. (200g) ground pork
2 cups sliced cabbage
1 medium carrot, peeled and thinly sliced
3/4 cup snow peas
2 chicken bouillon cubes
8 oz dried rice vermicelli, soaked in water for 5 mins. and drained
2 tbsp. soy sauce
4 small limes, to serve
Directions
Start by heating 2 tablespoons of oil in the wok and saute the sausage slices. When cooked, remove from the wok and set aside. Next, heat remaining oil in the wok for 1-2 mins. and saute the onions until transparent. Add the garlic and ground pork until lightly browned. Next, add the sliced cabbage, carrots and snow peas and stir-fry until vegetables change color, 1-2 mins. Now, add the water and add chicken bouillon cubes, allowing ingredients to simmer over low heat. Next, add the noodles, shrimp and sausage to the wok and stir-fry for 5 mins. Stir in the soy sauce and hoi sin sauce and allow all to simmer until shrimp are fully cooked, then serve hot. Slice each lime in half and serve with the noodles. Enjoy!
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Peanut Butter Marbled Brownies
Prep Time: 20 min| Cook Time: 40 min| Ready In: 1 hour| Servings: 36
INGREDIENTS
* 2 (3 ounce) packages cream cheese, softened
* 1/2 cup peanut butter
* 1/4 cup white sugar
* 1 egg
* 2 tablespoons milk
* 1 cup butter or margarine, melted
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 3 eggs
* 3/4 cup unsweetened cocoa powder
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease one 9x13 inch baking pan.
3. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth.
4. Set aside.
5. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla.
6. Mix in the remaining 3 eggs one at a time, beating well after each addition.
7. Combine flour, cocoa, baking powder, and salt; mix into the batter.
8. Stir in chocolate chips.
9. Remove 1 cup of the chocolate batter.
10. Spread the remaining batter into the prepared pan.
11. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling.
12. Using a knife, gently swirl through the top layers for a marbled effect.
13. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean.
14. Cool completely, then cut into bars.
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Strawberry Jam
Prep Time: 20 min| Cook Time: 20 min| Ready In: 40 min| Servings: 40
INGREDIENTS
* 2 pounds fresh strawberries, hulled
* 4 cups white sugar
* 1/4 cup lemon juice
DIRECTIONS
1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
3. Stir over low heat until the sugar is dissolved.
4. Increase heat to high, and bring the mixture to a full rolling boil.
5. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
6. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
7. Process any unsealed jars in a water bath.
8. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
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15-Minute Marinated Chicken
Prep Time: 15 min| Cook Time: 15 min| Ready In: 30 min| Servings: 4
INGREDIENTS
* 1/4 cup Dijon mustard
* 2 tablespoons fresh lemon juice
* 1 1/2 teaspoons Worcestershire sauce
* 1/2 teaspoon dried tarragon
* 1/4 teaspoon pepper
* 4 boneless, skinless chicken breast halves
DIRECTIONS
1. Combine the first five ingredients; spread on both sides of chicken.
2. Place chicken on plate.
3. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator.
4. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.
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Kahluaccino
Coffee lovers will love the addition of Kahlua; Frangelico adds a lovely hazelnut note.
Servings: 4 servings
Total Time: 15 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy
Ingredients:
Kahluaccino
3/4 cup nonfat milk
3/4 cup strong coffee
1/2 cup Kahlua or Frangelico
3 cups ice
4 teaspoons sugar
Shaved chocolate for garnish
Steps:
1: Combine milk and coffee in a blender. Add Kahlua (or Frangelico), ice and sugar. Puree until frothy. Divide among 4 glasses and garnish with shaved chocolate. Non-alcoholic variation: Omit the alcohol and add 1/4 teaspoon almond extract.
Nutrition: (Per cocktail)
Calories - 138
Carbohydrates - 20
Fat - 0
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 2
Cholesterol - 1
Dietary Fiber - 0
Potassium - 100
Sodium - 27
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Waffles
Prep Time: 5 min| Cook Time: 15 min| Ready In: 20 min| Servings: 6
INGREDIENTS
* 2 eggs
* 2 cups all-purpose flour
* 1 3/4 cups milk
* 1/2 cup vegetable oil
* 1 tablespoon white sugar
* 4 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla extract
DIRECTIONS
1. Preheat waffle iron.
2. Beat eggs in large bowl with hand beater until fluffy.
3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
4. Spray preheated waffle iron with non-stick cooking spray.
5. Pour mix onto hot waffle iron.
6. Cook until golden brown.
7. Serve hot.
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Ultimate Shrimp Scampi
Prep Time: 25 min| Cook Time: 15 min| Ready In: 40 min| Servings: 4
INGREDIENTS
* 1 (16 ounce) package angel hair pasta
* 1/2 cup butter
* 4 cloves garlic, minced
* 1/2 cup minced onion
* 1 tablespoon chopped fresh parsley
* 1 tablespoon salt
* 1/2 teaspoon black pepper
* 1 dash Worcestershire sauce
* 1/4 cup lemon juice
* 1 teaspoon dry white wine
* 1 pound peeled and deveined medium shrimp
* 1/2 cup Asiago cheese, diced
* 1 large avocado - peeled, pitted and diced
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil over high heat.
2. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.
3. Melt the butter in a large skillet over medium heat.
4. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine.
5. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp.
6. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.
7. Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.
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Barbequed Marinated Flank Steak
Prep Time: 15 min| Cook Time: 10 min| Ready In: 8 hrs 25 min| Servings: 6
INGREDIENTS
* 1/4 cup soy sauce
* 3 tablespoons honey
* 2 tablespoons distilled white vinegar
* 1/2 teaspoon ground ginger
* 1/2 teaspoon garlic powder
* 1/2 cup vegetable oil
* 1 1/2 pounds flank steak
DIRECTIONS
1. In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
2. Lay steak in a shallow glass or ceramic dish.
3. Pierce both sides of the steak with a sharp fork.
4. Pour marinade over steak, then turn and coat the other side.
5. Cover, and refrigerate 8 hours, or overnight.
6. Preheat grill for high heat.
7. Place grate on highest level, and brush lightly with oil.
8. Place steaks on the grill, and discard marinade.
9. Grill steak for 10 minutes, turning once, or to desired doneness.
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Fantasy Fudge in a Cloud
Prep Time: 15 min| Cook Time: 30 min| Ready In: 4 hrs| Servings: 20
INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.3 ounce) package instant white chocolate pudding mix
* 1 cup milk
* 1 (8 ounce) package cream cheese, room temperature
* 1 (8 ounce) container frozen whipped topping, thawed
* 3 bananas, sliced
* 1 cup chopped toasted pecans
* 1 1/4 cups chocolate fudge topping
* 1 (21 ounce) can cherry pie filling
DIRECTIONS
1. Prepare cake according to package directions and bake in a 9x13 inch pan.
2. Let cool completely.
3. Cut half the cake into 1-inch cubes (saving the other half for another dessert).
4. In a large bowl, beat together pudding mix and milk until thick and creamy.
5. Beat in cream cheese until fluffy.
6. Fold in half the whipped topping.
7. In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans.
8. Top with one-third of the fudge sauce.
9. Repeat cake and cream cheese layers and top with half the cherry pie filling.
10. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce.
11. Repeat step 4, omitting the pecan layer.
12. Top with remaining whipped topping; drizzle with remaining fudge sauce; and sprinkle with remaining pecans.
13. Refrigerate 4 hours before serving.