1 (8 1/2 oz.) pkg. corn bread/muffin mix
1 lb. lean ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 celery rib chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 1/4 cup salsa
2 Tbsp. chili sauce
2/3 cup shredded cheese
sour cream
Prepare and bake corn bread according to pkg. directions.
Meanwhile in a large skillet, cook the beef; red pepper, onion and celery over med heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread up and top with beef mixture, 2 tbsp. cheese and a dollop of sour cream.
12/24/10
Apple Nachos
36 caramels
1 Tbsp. water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup minature semisweet chocolate chips
3 Tbsp. Halloween (or other holiday) sprinkles
In a microwave-safe bowl, melt caramels with water; stir until smooth.
Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.
1 Tbsp. water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup minature semisweet chocolate chips
3 Tbsp. Halloween (or other holiday) sprinkles
In a microwave-safe bowl, melt caramels with water; stir until smooth.
Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.
Turkey Tetrazzini
12 oz. uncooked spaghetti, broken into 2-inch pieces
2 tsp. chicken bouillon granules
1/2 lb. sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
1/4 cup chicken broth
3/4 tsp. lemon-pepper seasoning
1/2 tsp. salt
1/8 tsp. nutmeg
1 cut fat-free evaporated milk
2/3 cup grated Parmesam cheese, divided
4 cups cubed cooked turkey breast
1/4 tsp. paprika
Cook spaghetti. Drain, reserving 2 1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13x9 inch pan coated with cooking spray; set aside.
In a large nonstick skillet, saute mushrooms (maybe onion instead?) in butter until tender. Stir in flour until blended. Gradually stir in broth and reserved cooking liquid. Add the seasonings. Bring to a boil. Cook and stir for 2 minutes until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika andn remaining Parmesan cheese.
Cover and bake at 375 for 25-30 minutes or until bubbly.
2 tsp. chicken bouillon granules
1/2 lb. sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
1/4 cup chicken broth
3/4 tsp. lemon-pepper seasoning
1/2 tsp. salt
1/8 tsp. nutmeg
1 cut fat-free evaporated milk
2/3 cup grated Parmesam cheese, divided
4 cups cubed cooked turkey breast
1/4 tsp. paprika
Cook spaghetti. Drain, reserving 2 1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13x9 inch pan coated with cooking spray; set aside.
In a large nonstick skillet, saute mushrooms (maybe onion instead?) in butter until tender. Stir in flour until blended. Gradually stir in broth and reserved cooking liquid. Add the seasonings. Bring to a boil. Cook and stir for 2 minutes until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika andn remaining Parmesan cheese.
Cover and bake at 375 for 25-30 minutes or until bubbly.
3/8/10
Easy Potato Chowder
4 oz. bacon, diced
1 cup diced onions
2 cups whole milk
2 cups chicken broth
1 tsp. thyme
3 1/2 cups mashed potatoes (firmly packed)
salt and pepper to taste
2 Tbsp. fresh chopped parsley
Saute bacon and onions until bacon is crisp; remove excess grease. Add milk, chicken broth and thyme; bring to a boil. Stir in mashed potatoes and simmer 5 minutes. Stir in parsley, salt and pepper. Serves 4-6
1 cup diced onions
2 cups whole milk
2 cups chicken broth
1 tsp. thyme
3 1/2 cups mashed potatoes (firmly packed)
salt and pepper to taste
2 Tbsp. fresh chopped parsley
Saute bacon and onions until bacon is crisp; remove excess grease. Add milk, chicken broth and thyme; bring to a boil. Stir in mashed potatoes and simmer 5 minutes. Stir in parsley, salt and pepper. Serves 4-6
Cafeteria Sloppy Joes
1 lb. ground beef
olive oil
1 onion, chopped
3 garlic cloves, minced
2 tsp. ground cumin
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 cup ketchup
2 Tbsp. apple cider vinegar
1 Tbsp. brown sugar
1/2 cup water.
Brown the ground beef in large skillet with olive oil. Add onion, garlic, cumin, paprika and cayenne. Cook 1 minute. Stir in ketchup, vingar and brown sugar and water. Simmer until thick, about 15 minutes. Serve on small slider rolls with potato chips.
olive oil
1 onion, chopped
3 garlic cloves, minced
2 tsp. ground cumin
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 cup ketchup
2 Tbsp. apple cider vinegar
1 Tbsp. brown sugar
1/2 cup water.
Brown the ground beef in large skillet with olive oil. Add onion, garlic, cumin, paprika and cayenne. Cook 1 minute. Stir in ketchup, vingar and brown sugar and water. Simmer until thick, about 15 minutes. Serve on small slider rolls with potato chips.
Nacho Fries
My kids made this up and love it!? To each their own!
1 lb. ground beef
1 can Bush's refried beans
2 cups shredded Mexican cheese
1 envelope Old El Paso Taco Seasoning
1 pkg. frozen Ore-Ida crinkle cut french fries
Bake or fry french fries according to pkg. directions.
Brown ground beef. Drain fat. Add taco seasoning with 1/4 cup water. Add refried beans to seasoned meat mixture.
Place cooked fries on plate. Dollop with seasoned meat mixture. Sprinkle generous amount of cheese...allow it to melt! Eat!
(You can add a variety of nacho toppings, but my kids don't like anything but this!)
1 lb. ground beef
1 can Bush's refried beans
2 cups shredded Mexican cheese
1 envelope Old El Paso Taco Seasoning
1 pkg. frozen Ore-Ida crinkle cut french fries
Bake or fry french fries according to pkg. directions.
Brown ground beef. Drain fat. Add taco seasoning with 1/4 cup water. Add refried beans to seasoned meat mixture.
Place cooked fries on plate. Dollop with seasoned meat mixture. Sprinkle generous amount of cheese...allow it to melt! Eat!
(You can add a variety of nacho toppings, but my kids don't like anything but this!)
Thai Style Chicken
1/4 cup reduced sodium soy sauce
3 Tbsp. lemon juice
3 Tbsp. fresh basil or cilantro
3 garlic cloves, minced
2 Tbsp. fat-free plain yogurt
2 tsp. grated lemon peel
1 tsp. ground ginger
1/2-1tsp. crushed red pepper flakes
4 boneless chicken breasts
1. Combine first 8 ingredients. Set aside 1/4 cup. Cover and refrigerate. Pour remaining marinade into a large ziploc baggie and add chicken. Seal bag and turn to coat. Refgrigerate overnight.
2. Drain. Discard marinade. Place chicken in greased/oiled 9x13' pan. Spoon reserved 1/4 cup marinade over the top. Bake uncovered at 375 for 20 minutes.
3 Tbsp. lemon juice
3 Tbsp. fresh basil or cilantro
3 garlic cloves, minced
2 Tbsp. fat-free plain yogurt
2 tsp. grated lemon peel
1 tsp. ground ginger
1/2-1tsp. crushed red pepper flakes
4 boneless chicken breasts
1. Combine first 8 ingredients. Set aside 1/4 cup. Cover and refrigerate. Pour remaining marinade into a large ziploc baggie and add chicken. Seal bag and turn to coat. Refgrigerate overnight.
2. Drain. Discard marinade. Place chicken in greased/oiled 9x13' pan. Spoon reserved 1/4 cup marinade over the top. Bake uncovered at 375 for 20 minutes.
Rachael Ray's Pepper Steak Freezer Tacos
Serves: 4
2 tsp. canola oil
2 any-color bell peppers, sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1 (1lb.) flank steak, trimmed
8 (6 inch) corn tortillas, heated
8 Tbsp. taco sauce
8 Tbsp. crumbled low-fat goat cheese
1. Heat oil in nonstick skillet over med-high heat. Add bell peppers, onion and garlic; cook, stirring, until softened (8-10 minutes.) Stir in cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt. Cook 5 minutes. Transfer mixture to a freezer container.
2. Sprinkle steake with remaining 1/4 tsp. salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to one month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over med heat for 6-8 minutes.
3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp. taco sauce and 1 Tbsp. goat cheese...fold...eat!
2 tsp. canola oil
2 any-color bell peppers, sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1 (1lb.) flank steak, trimmed
8 (6 inch) corn tortillas, heated
8 Tbsp. taco sauce
8 Tbsp. crumbled low-fat goat cheese
1. Heat oil in nonstick skillet over med-high heat. Add bell peppers, onion and garlic; cook, stirring, until softened (8-10 minutes.) Stir in cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt. Cook 5 minutes. Transfer mixture to a freezer container.
2. Sprinkle steake with remaining 1/4 tsp. salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to one month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over med heat for 6-8 minutes.
3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp. taco sauce and 1 Tbsp. goat cheese...fold...eat!
Peach Cobbler
Serves: 6
1/2 cup sugar
1 Tbsp. flour
1 tsp. cinnamon
1 tsp. grated lemon zest
1/4 tsp. salt
6 cups peach slices (fresh: peeled or frozen: thawed)
1 Tbsp. fresh lemon juice
Topping:
2 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) cold butter, cut into small pieces
1. Preheat oven to 425. Spray a 9 inch square baking dish or pan with nonstick cooking spray.
2. For the filling, mix the sugar, flour, cinnamon, lemon zest and salt in a large bowl. Add the peach slices and lemon juice. Toss until well combined. Pour into the prepared dish and bake until bubbly, about 15 minutes.
3. Meanwhile, for the topping, place the flour, 1/2 cup sugar, baking powder and salt in a medium bowl. Mix well. Cut in the butter with a pastry blender or 2 knives until coarse crumbs form. Add 1/2 cup water, stirring just until the dry ingredients are moistened.
4. Remove the dish from oven, drop the dough by heaping tablespoonsfuls onto the peach filling. Sprinkle the remaining sugar over the top of the dough. Bake until the topping is golden brown, about 2o minutes longer. Serve warm or at room temp.
1/2 cup sugar
1 Tbsp. flour
1 tsp. cinnamon
1 tsp. grated lemon zest
1/4 tsp. salt
6 cups peach slices (fresh: peeled or frozen: thawed)
1 Tbsp. fresh lemon juice
Topping:
2 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) cold butter, cut into small pieces
1. Preheat oven to 425. Spray a 9 inch square baking dish or pan with nonstick cooking spray.
2. For the filling, mix the sugar, flour, cinnamon, lemon zest and salt in a large bowl. Add the peach slices and lemon juice. Toss until well combined. Pour into the prepared dish and bake until bubbly, about 15 minutes.
3. Meanwhile, for the topping, place the flour, 1/2 cup sugar, baking powder and salt in a medium bowl. Mix well. Cut in the butter with a pastry blender or 2 knives until coarse crumbs form. Add 1/2 cup water, stirring just until the dry ingredients are moistened.
4. Remove the dish from oven, drop the dough by heaping tablespoonsfuls onto the peach filling. Sprinkle the remaining sugar over the top of the dough. Bake until the topping is golden brown, about 2o minutes longer. Serve warm or at room temp.
Chocolate Surprise Cookies
Makes 25
3/4 cup butter, softened (1 1/2 sticks)
1/3 cup firmly packed brown sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
25 Hershey kisses
1 1/2 Tbsp. confectioner's sugar
3/4 tsp. cocoa
Preheat oven to 350. Combine the butter and brown sugar in a medium bowl. Beat with an electric mixer set on medium speed until light and fluffly. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add the flour mixture to the butter mixture. Mix well.
Shape the dough into twenty-five 1-inch balls. Flatten each ball into a 2-inch round 1 inch apart on 2 ungreased baking sheets. Place 1 Hershey Kiss in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.
Combine the confectioner's sugar and cocoa in a small bowl and lightly sprinkl over the hot cookies. Cool the cookies on baking sheet for 10 minutes, then transfer to wire racks to cool completely.
3/4 cup butter, softened (1 1/2 sticks)
1/3 cup firmly packed brown sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
25 Hershey kisses
1 1/2 Tbsp. confectioner's sugar
3/4 tsp. cocoa
Preheat oven to 350. Combine the butter and brown sugar in a medium bowl. Beat with an electric mixer set on medium speed until light and fluffly. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add the flour mixture to the butter mixture. Mix well.
Shape the dough into twenty-five 1-inch balls. Flatten each ball into a 2-inch round 1 inch apart on 2 ungreased baking sheets. Place 1 Hershey Kiss in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.
Combine the confectioner's sugar and cocoa in a small bowl and lightly sprinkl over the hot cookies. Cool the cookies on baking sheet for 10 minutes, then transfer to wire racks to cool completely.
3/4/10
Pizza Grilled Cheese Sandwich
1 loaf Italian bread
2 garlic cloves minced finely
4 tsp. butter
4 thick slices of fresh mozzarella cheese
16 slices of Pepperoni
Cut bread into 4 square sections that are about the size of a slice of bread. Save the trimmings for something else (bread crumbs...) Stir together garlic cloves and butter until well combined. Slice the sections in half through the soft center of the bread. Through the middle. To form to slices of bread. Spread 1 tsp. of garlic butter between the 2 halves of each section. On bottom half of each sandwich place 4 slices of pepperoni, and 1 slice of cheese. Place top on sandwich. Spread a fine layer of regular butter on each side of sandwich and grill like you would a regular grilled cheese sandwich until bread is golden brown and cheese is melted. You can also add a Tbsp. of spaghetti sauce to each sandwich if desired.
2 garlic cloves minced finely
4 tsp. butter
4 thick slices of fresh mozzarella cheese
16 slices of Pepperoni
Cut bread into 4 square sections that are about the size of a slice of bread. Save the trimmings for something else (bread crumbs...) Stir together garlic cloves and butter until well combined. Slice the sections in half through the soft center of the bread. Through the middle. To form to slices of bread. Spread 1 tsp. of garlic butter between the 2 halves of each section. On bottom half of each sandwich place 4 slices of pepperoni, and 1 slice of cheese. Place top on sandwich. Spread a fine layer of regular butter on each side of sandwich and grill like you would a regular grilled cheese sandwich until bread is golden brown and cheese is melted. You can also add a Tbsp. of spaghetti sauce to each sandwich if desired.
Monte Cristo Sandwich
8 slices bread
Dijon mustard
6 oz. sliced smoked ham (I like honey ham)
6 oz. sliced Swiss Cheese
6 oz. sliced roasted turkey breast
Batter:
4 large eggs
1/2 cup milk
salt to taste
Spread one side of each slice of bread with some of the mustard. Top 4 of the slices with some of the ham, cheese and turkey. Top each with 1 slice of remaining bread, pressing down to form 4 compact sandwiches.
Make the batter: In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt
Dip each sandwich on both sides into the batter; coating evenly
Place sandwiches on a hot griddle, cooking each side until golden brown...about 5-7 minutes.
Servings: 4
Dijon mustard
6 oz. sliced smoked ham (I like honey ham)
6 oz. sliced Swiss Cheese
6 oz. sliced roasted turkey breast
Batter:
4 large eggs
1/2 cup milk
salt to taste
Spread one side of each slice of bread with some of the mustard. Top 4 of the slices with some of the ham, cheese and turkey. Top each with 1 slice of remaining bread, pressing down to form 4 compact sandwiches.
Make the batter: In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt
Dip each sandwich on both sides into the batter; coating evenly
Place sandwiches on a hot griddle, cooking each side until golden brown...about 5-7 minutes.
Servings: 4
Quick and Easy Salsa
2 large garlic cloves
1 medium onion, cut into 8 pieces
2 jalapeno peppers
1/2 cup cilantro leaves
1 tsp. sugar
2 cans (15 oz. each) whole tomatoes, drained
1 Tbsp. lime juice
Tortilla chips
Place all ingredients except chips into blender. Pulse until everything is chopped to your liking. Serve with tortilla chips. Servings: 3 cups
1 medium onion, cut into 8 pieces
2 jalapeno peppers
1/2 cup cilantro leaves
1 tsp. sugar
2 cans (15 oz. each) whole tomatoes, drained
1 Tbsp. lime juice
Tortilla chips
Place all ingredients except chips into blender. Pulse until everything is chopped to your liking. Serve with tortilla chips. Servings: 3 cups
3/2/10
Baked Ham with Apricot Glaze
1 pre-cooked spiral cut ham (4-6 lbs)
1/3 cup A1 Steake Sauce
1/4 cup Honey
1 c. firmly packed brown sugar
1/2 cup apricot nectar
2 Tbsp. apricot jam
2 tsp. lemon juice
Bake ham according to directions. Combine remaining ingredients in sauce pan. Heat until syrupy (8-9 minutes) Baste ham while during last 10 minutes of cooking, then serve warm with ham.
1/3 cup A1 Steake Sauce
1/4 cup Honey
1 c. firmly packed brown sugar
1/2 cup apricot nectar
2 Tbsp. apricot jam
2 tsp. lemon juice
Bake ham according to directions. Combine remaining ingredients in sauce pan. Heat until syrupy (8-9 minutes) Baste ham while during last 10 minutes of cooking, then serve warm with ham.
Extreme Bubbles
2 cups Joy dish detergent
6 cups water
3/4 cup light corn syrup
In a 1-gallon milk jug, combine the soap, water and corn syrup; shake well. Let stand for 4 hours. Cover and store in the refrigerator. Bring solution to room temperature before using. Pour the solution into a cake pan and let the kids dip away using bent wire coat hangers or large wands.
6 cups water
3/4 cup light corn syrup
In a 1-gallon milk jug, combine the soap, water and corn syrup; shake well. Let stand for 4 hours. Cover and store in the refrigerator. Bring solution to room temperature before using. Pour the solution into a cake pan and let the kids dip away using bent wire coat hangers or large wands.
Simple Sausage Lasagna
1 pound sweet italian sausage or bulk pork sausage
1 jar (26 oz.) spaghetti sauce
1/2 cup water
2 eggs, beaten
3 cups 4% cottage cheese
1/3 cup grated Parmesan cheese
1-2 Tbsp. dried parsley flakes (I use fresh...)
9 uncooked lasagna noodles (don't need to precook!)
3 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook sausage (remove casings if any) over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, parmesan and parsley.
2. Spread 1/2 cup meat suace into a greased 9x13" baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and the mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375* for 45 minutes. Uncover; bake 10 minutes longer or until the noodles are tender. Let stand for 15 minutes before serving.
1 jar (26 oz.) spaghetti sauce
1/2 cup water
2 eggs, beaten
3 cups 4% cottage cheese
1/3 cup grated Parmesan cheese
1-2 Tbsp. dried parsley flakes (I use fresh...)
9 uncooked lasagna noodles (don't need to precook!)
3 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook sausage (remove casings if any) over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, parmesan and parsley.
2. Spread 1/2 cup meat suace into a greased 9x13" baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and the mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375* for 45 minutes. Uncover; bake 10 minutes longer or until the noodles are tender. Let stand for 15 minutes before serving.
Balsamic Vinaigrette
Yield: (1/2 cup)
2 Tbsp. balsamic vinegar
salt and pepper
6 Tbsp. olive oil
Place vinegar in mixing cup with salt and pepper. Add olive oil in a slow, constant stream--constantly mixing until oil is emulsified. For a tangier dressing add more balsamic vinegar.
2 Tbsp. balsamic vinegar
salt and pepper
6 Tbsp. olive oil
Place vinegar in mixing cup with salt and pepper. Add olive oil in a slow, constant stream--constantly mixing until oil is emulsified. For a tangier dressing add more balsamic vinegar.
Leprechaun Lime Drink
1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 Tbsp. sugar
2 cans (12 oz. each) of Sprite or 7-up or Ginger Ale
1-2 cups crushed ice
Lemon and Lime slices
In a large mixing bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice. Pour into chilled glasses. Garnish with lemons and limes. Yield: 7 cups
1/2 cup limeade concentrate
2 Tbsp. sugar
2 cans (12 oz. each) of Sprite or 7-up or Ginger Ale
1-2 cups crushed ice
Lemon and Lime slices
In a large mixing bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice. Pour into chilled glasses. Garnish with lemons and limes. Yield: 7 cups
Shamrock Sundaes
1/4 cup butter, cubed
1 square (1 oz.) unsweetened baking chocolate
1 cup sugar
1/3 cup half-and-half cream
1/4 cup corn syrup
1/2 tsp. vanilla extract
Mint Ice Cream
In a small saucepan, melt butter and chocolate over low heat. Add the sugar, cream and corn syrup; bring to a boil, stiring constantly. Boil for 1 minute. Remove from heat, stir in vanilla. Serve warm or cool over ice-cream. Yield: About 1 2/3 cup chocolate sauce
1 square (1 oz.) unsweetened baking chocolate
1 cup sugar
1/3 cup half-and-half cream
1/4 cup corn syrup
1/2 tsp. vanilla extract
Mint Ice Cream
In a small saucepan, melt butter and chocolate over low heat. Add the sugar, cream and corn syrup; bring to a boil, stiring constantly. Boil for 1 minute. Remove from heat, stir in vanilla. Serve warm or cool over ice-cream. Yield: About 1 2/3 cup chocolate sauce
Pumpkin Whoopie Pies
Cookie Dough:
1 cup shortening
2 cups packed brown sugar
2 eggs
1 tsp. vanilla extract
3-1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup canned pumpkin
Filling:
1/4 cup flour
dash of salt
3/4 cup milk
1 cup shortening
2 cups confectioner's sugar
2 tsp. vanilla extract
In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonful 2 inches apart onto greased baking pans; flatten slightly with back of a spoon. Bake at 400* for 10-11 minutes. Remove to wire racks to cool.
For filling, in a small saucepan, combine flour and salt. Grandually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerat until completely cooled.
In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in fridge. Yield: 2 dozen
1 cup shortening
2 cups packed brown sugar
2 eggs
1 tsp. vanilla extract
3-1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup canned pumpkin
Filling:
1/4 cup flour
dash of salt
3/4 cup milk
1 cup shortening
2 cups confectioner's sugar
2 tsp. vanilla extract
In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonful 2 inches apart onto greased baking pans; flatten slightly with back of a spoon. Bake at 400* for 10-11 minutes. Remove to wire racks to cool.
For filling, in a small saucepan, combine flour and salt. Grandually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerat until completely cooled.
In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in fridge. Yield: 2 dozen
Carrot Cake Sandwich Cookies
1/2 cup pecans
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup light brown sugar
1/3 cup vegetable oil
1 egg
1 large carrot, shredded
4 oz. cream cheese, softened
1/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1. Arrange oven rack in upper and lower thirds of oven. Preheat oven to 375*F. Line 2 large baking sheets with parchment paper.
2. Process pecans in a food processor until finely ground. Add flour, baking powder, cinnamon, and salt. Pulse to blend.
3. In a bowl, whisk together brown sugar, oil and egg. Add to dry mixture in food processor, followed by carrot. Pusle until just blended.
4. Spoon 8 slighted rounded tablspoons of dough onto each baking sheet, spacing evenly. Bake until cookies are spring to touch, about 10 minutes. Transfer cookies to racks and let cool.
5. Using an electric beater, stir together cream cheese, confectioner's sugar and vanilla. Pair cookies of similar shape and size. Spread filling evenly over flat side of one cookie in each pair; top with second cookie to finish sandwich.
Yield: 8 cookie sandwiches Serving size: 1 cookie 299 cal. 20 g. fat 1 g fiber 28 g carb
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup light brown sugar
1/3 cup vegetable oil
1 egg
1 large carrot, shredded
4 oz. cream cheese, softened
1/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1. Arrange oven rack in upper and lower thirds of oven. Preheat oven to 375*F. Line 2 large baking sheets with parchment paper.
2. Process pecans in a food processor until finely ground. Add flour, baking powder, cinnamon, and salt. Pulse to blend.
3. In a bowl, whisk together brown sugar, oil and egg. Add to dry mixture in food processor, followed by carrot. Pusle until just blended.
4. Spoon 8 slighted rounded tablspoons of dough onto each baking sheet, spacing evenly. Bake until cookies are spring to touch, about 10 minutes. Transfer cookies to racks and let cool.
5. Using an electric beater, stir together cream cheese, confectioner's sugar and vanilla. Pair cookies of similar shape and size. Spread filling evenly over flat side of one cookie in each pair; top with second cookie to finish sandwich.
Yield: 8 cookie sandwiches Serving size: 1 cookie 299 cal. 20 g. fat 1 g fiber 28 g carb
Slow-Cooker Caramel Rice Pudding
3 cups cooked white rice
1/2 cup raisins
1 tsp. vanilla extract
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 Tbsp. sugar
1 tsp. ground cinnamon
1. Spray insert of 2-3 1/2 quare slow cooker with non-stick spray.
2. Mix all ingredients together except sugar and cinnamon in the slow cooker.
3. Cover and cook on LOW for 3-4 hours, or until liquid is absorbed. Stir pudding.
4. Sprinkle pudding with sugar and cinnamon. Serve warm.
1/2 cup raisins
1 tsp. vanilla extract
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 Tbsp. sugar
1 tsp. ground cinnamon
1. Spray insert of 2-3 1/2 quare slow cooker with non-stick spray.
2. Mix all ingredients together except sugar and cinnamon in the slow cooker.
3. Cover and cook on LOW for 3-4 hours, or until liquid is absorbed. Stir pudding.
4. Sprinkle pudding with sugar and cinnamon. Serve warm.
Slow-Cooker Hot Fudge Sundae Cake
1 cup all-purpose flour
1/2 cup sugar
2 Tbsp. baking cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray the insert of 2-3 1/2 quart slow-cooker with nonstick cooking spray.
2. Medium bowl, mix flour, sugar, 2 Tbsp. cocoa, the baking powder and salt. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of prepared cooker.
3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.
4. Cover and cook on HIGH for 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
5. Turn off cooker. Let cake stand uncovered 30-40 mins to cool slightly before serving.
6. Spoon warm cake into dessert dishes. Spoon sauce over top. Add vanilla ice cream!? Yum!
Serves: 6 Per Serving: 376 cals 66 g. carbs 3 g. fiber 12 g. fat
1/2 cup sugar
2 Tbsp. baking cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray the insert of 2-3 1/2 quart slow-cooker with nonstick cooking spray.
2. Medium bowl, mix flour, sugar, 2 Tbsp. cocoa, the baking powder and salt. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of prepared cooker.
3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.
4. Cover and cook on HIGH for 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
5. Turn off cooker. Let cake stand uncovered 30-40 mins to cool slightly before serving.
6. Spoon warm cake into dessert dishes. Spoon sauce over top. Add vanilla ice cream!? Yum!
Serves: 6 Per Serving: 376 cals 66 g. carbs 3 g. fiber 12 g. fat
Pumpkin Chocolate Chip Muffins
1 2/3 cup flour
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips
Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips
Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.
Spaghetti Squash with Sausage and Greens
1 Spaghetti Squash (about 3 1/2 lbs.), halved lengthwise
1/3 cup grated parmesan cheese
salt and black pepper
1 1/2 tsp. olive oil
12 oz. sweet italian sausage
1 bunch spinach, coarsely chopped
1/2 tsp. crushed red pepper
1. Place a squash half, cut side down, in a large microwaveable dish. Add 1/2 cup of water and microwave until tender... 10-15 mins. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with parmesan and season with salt and pepper.
2. In a large skillet, heat the olive oil over med-high heat. Add the sausage and cook until no longer pink, about 6 mins. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes. Season with salt and pepper. Serve on top of the squash.
1/3 cup grated parmesan cheese
salt and black pepper
1 1/2 tsp. olive oil
12 oz. sweet italian sausage
1 bunch spinach, coarsely chopped
1/2 tsp. crushed red pepper
1. Place a squash half, cut side down, in a large microwaveable dish. Add 1/2 cup of water and microwave until tender... 10-15 mins. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with parmesan and season with salt and pepper.
2. In a large skillet, heat the olive oil over med-high heat. Add the sausage and cook until no longer pink, about 6 mins. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes. Season with salt and pepper. Serve on top of the squash.
Tex Mex Brown Rice Chili
5 Tbsp. Extra virgin olive oil
1 pound ground turkey
salt and pepper
1 onion, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
One 28-oz. can crushed tomatoes with basil
1 1/2 cups chicken stock
3/4 cup brown rice
Chopped cilantro, shredded cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce for serving.
1. In a large pot, heat 3 Tbsp. olive oil over med-high heat. Add the turkey and cook. Season with salt and pepper, transfer to a plate when browned.
2. Add the remaining 2 Tbsp. olive oil to the pot and stir in the onion, cook until softened. Stir in the chili powder, cumin, and oregano. Cook 1 minute. Stire in the tomatoes and their juice, the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 tsp. salt. Bring to a boil, then lower heat, cover and simmer 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20-25 mins. Season with salt and pepper and serve with toppings mentioned above.
1 pound ground turkey
salt and pepper
1 onion, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
One 28-oz. can crushed tomatoes with basil
1 1/2 cups chicken stock
3/4 cup brown rice
Chopped cilantro, shredded cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce for serving.
1. In a large pot, heat 3 Tbsp. olive oil over med-high heat. Add the turkey and cook. Season with salt and pepper, transfer to a plate when browned.
2. Add the remaining 2 Tbsp. olive oil to the pot and stir in the onion, cook until softened. Stir in the chili powder, cumin, and oregano. Cook 1 minute. Stire in the tomatoes and their juice, the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 tsp. salt. Bring to a boil, then lower heat, cover and simmer 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20-25 mins. Season with salt and pepper and serve with toppings mentioned above.
Taco Pasta Toss
Salt and Pepper
1 lb. penne pasta
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1 large onion chopped
4 cloves garlic, finely chopped
2 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheese (Monterey Jack)
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped
1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.
2. While the pasta is working, in a large skillet, heat the EVOO, over med-high heat. Add the beef and cook until browned. Add 3/4 of onion, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until onion is softened. Stir in tomato paste, then stir in chick stock.
3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce!
1 lb. penne pasta
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1 large onion chopped
4 cloves garlic, finely chopped
2 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheese (Monterey Jack)
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped
1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.
2. While the pasta is working, in a large skillet, heat the EVOO, over med-high heat. Add the beef and cook until browned. Add 3/4 of onion, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until onion is softened. Stir in tomato paste, then stir in chick stock.
3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce!
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