2001
Mr. Food Television Recipes
2001
Ginsburg Enterprises Incorporated. All rights reserved.
This page was updated
May 17, 2006 at 09:26
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Table of Contents
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BREADS
01/16/2001 BREAD BOWLS
01/29/2001 EASY BANANA MUFFINS
10/19/2001 HAM & CHEESE STUFFERS
03/27/2001 JALAPENO CORN BREAD
01/09/2001 NO-FAIL DROP BISCUITS
10/08/2001 PARMESAN POPOVERS
10/18/2001 PUMPKIN SPICE BREAD
12/10/2001 SWEET POTATO PANCAKES
DESSERTS
12/11/2001 "HOLE-Y" CHRISTMAS TREE
09/10/2001 AFTER-SCHOOL CUPCAKES
10/17/2001 APPLE STRUDEL
02/16/2001 AWESOME CHERRY BARS
11/07/2001 BANANA CREAM PIE
03/21/2001 BEAR CLAWS
06/18/2001 BLUEBERRY LIME MOLD
11/30/2001 BUCKEYES
08/31/2001 BUTTER PECAN FUDGE
07/20/2001 CANNOLI PIE
03/23/2001 CAROUSEL CAKE
11/16/2001 CASHEW CAKE
04/09/2001 CHEESEY BAKED PINEAPPLE
02/20/2001 CHOCOLATE CARAMEL BROWNIES
05/11/2001 CHOCOLATE CHIP CHEESECAKE
02/27/2001 CHOCOLATE RASPBERRY "MARTINIS"
04/27/2001 CHOCOLATE SPA CAKE
10/10/2001 CHOCOLATE-DIPPED PRETZELS
05/01/2001 COLA DATE LOAF
09/21/2001 COOKIE TARTS
11/20/2001 CRANBERRY HOLIDAY MOLD
03/07/2001 DOUBLE CHOCOLATE BROWNIES
01/15/2001 DREAMY CHEESECAKE
11/27/2001 EASY SUGAR ICING
05/16/2001 FIG ROLL-UPS
04/20/2001 GIGANTIAC CHOCOLATE COOKIES
09/20/2001 HONEY MOUSSE
05/31/2001 ICE CREAM TACOS
07/16/2001 LEMONADE COOKIES
01/19/2001 LEMONY FRUIT TART
03/29/2001 MACAROONS
08/21/2001 MINTY ICE CREAM PIE
02/05/2001 NAPOLEON TRIFLE
03/13/2001 NO-BAKE "BAKED" ALASKA
06/12/2001 PEACH CRUMBLE
10/26/2001 PEACH MELBA CAKE
06/25/2001 PEANUT BUTTER AND JELLY BARS
08/09/2001 PEANUT BUTTER BARS
05/04/2001 PEANUT BUTTER CHOCOLATE CANDY
08/03/2001 PIE ON A STICK
09/14/2001 PISTACHIO BANANA WEDGES
12/07/2001 PISTACHIO BANANA WEDGES
06/14/2001 POWER BARS
11/21/2001 PUMPKIN PARFAITS
07/26/2001 ROCKY ROAD FUDGE
12/03/2001 RUM BALLS
12/17/2001 SANTA CUPCAKES
07/31/2001 STRAWBERRY CHARLOTTE
08/27/2001 STRAWBERRY RHUBARB MOLD
08/13/2001 STRAWBERRY SNOWBALLS
05/21/2001 SUNNY LEMON BARS
05/02/2001 TIRAMISU PANCAKES
12/28/2001 TRUFFLES
05/14/2001 UGLY CAKE
06/08/2001 WEDDING CUPCAKES
ENTREES
08/10/2001 ALL-IN-ONE CHICKEN
06/29/2001 APRICOT LONDON BROIL
09/04/2001 BEEFY TACO BAKE
05/10/2001 BISTRO LAMB
05/31/2001 BLACKENED FISH
09/07/2001 BREAKFAST EGG SANDWICH
08/23/2001 BUBBLIN' BEER DOGS
07/30/2001 BUFFALO WING SANDWICHES
10/04/2001 CAJUN GRILLED CHEESE
08/02/2001 CHEESY BAKED CATFISH
10/11/2001 CHEESY CHICKEN POTPIE
04/30/2001 CHICKEN AND BISCUITS
09/17/2001 CHICKEN MAGIC
03/22/2001 CHICKEN OSCAR
05/30/2001 CHICKEN PESTO
01/12/2001 CHICKEN STRUDEL
11/26/2001 CITRUS TROUT
04/17/2001 CLAM CHOWDER CASSEROLE
11/01/2001 COMPANY PORK TENDERLOIN
09/06/2001 CRAB-STUFFED FLOUNDER
01/30/2001 CRANBERRY CHICKEN
05/07/2001 DEEP-DISH PIZZA
11/15/2001 DUTCH TREAT: FUNCHI
11/09/2001 EASY CHILI PIZZA
06/13/2001 FAJITAS ON THE GRILL
12/14/2001 FIFTEEN-MINUTE MEATBALLS
04/13/2001 FISH FRY
03/09/2001 GARLIC LOVER'S CHICKEN
10/22/2001 GERMAN-STYLE RIBS
04/02/2001 GLAZED CORNISH HENS
04/23/2001 GREEK SPINACH PIE
05/18/2001 HE-MAN QUICHE
04/16/2001 HEARTY HAM BAKE
03/28/2001 HOMETOWN GRILLED CHEESE
12/26/2001 HONEY-GARLIC DRUMSTICKS
05/22/2001 ITALIAN ROLL-UPS ("BRACIOLA")
03/06/2001 JAMMIN' PORK TENDERLOIN
11/12/2001 LAMB STEW
08/29/2001 LEMON DILL CHICKEN
01/18/2001 LINGUINE WITH SHRIMP
02/15/2001 MEXICAN BREAKFAST
03/26/2001 MEXICAN STEW
03/16/2001 MINT-ROASTED LEG OF LAMB
07/19/2001 NACHO RAVIOLI
10/15/2001 OCTOBERFEST PATTIES
02/19/2001 OLD-TIME FRIED CHICKEN
07/12/2001 ORANGE CHICKEN PACKETS
10/23/2001 ORANGE DUCK
03/02/2001 ORIENTAL BURGERS
01/08/2001 OVEN BEEF STEW
02/12/2001 PEACHY PORK CHOPS
02/23/2001 POPCORN SHRIMP PIZZA
01/23/2001 PORK TENDERLOIN
09/28/2001 PRIME RIB
10/02/2001 PRONTO PUPS
01/05/2001 QUICK LASAGNA TOSS
02/13/2001 READY-IN-MINUTES RISOTTO
08/20/2001 ROASTED TOMATO SPAGHETTI
07/10/2001 SALMON WITH DILL
04/11/2001 SAUCY CHICKEN
10/16/2001 SAUSAGE BAKE
08/28/2001 SHRIMP WITH SALSA
04/10/2001 SKILLET MEAT LOAF
10/30/2001 SKILLET SHEPHERD'S PIE
09/27/2001 SOUTHWEST TURKEY MELT
09/11/2001 SPICY MACARONI AND CHEESE
06/20/2001 SPICY RIGATONI
05/03/2001 STEAK AND PASTA
02/26/2001 STEAK FOR TWO
05/17/2001 STUFFED CHEDDAR BURGERS
08/17/2001 SUMMER STUFFED PEPPERS
01/22/2001 SWEET-AND-HOT ONION RINGS
07/27/2001 SWEET-AND-SOUR RIBS
06/22/2001 TERIYAKI CHICKEN THIGHS
11/14/2001 TROPICAL RED SNAPPER
10/05/2001 TUNA NOODLE CASSEROLE
07/17/2001 TUNA ON THE GRILL
03/30/2001 TURKEY CREPES
11/23/2001 TURKEY MUFFIN CUPS
02/08/2001 VEAL WITH ARTICHOKE HEARTS
MISCELLANEOUS
12/04/2001 BLUE CHEESE TOPPER
12/31/2001 BRUNCH COCKTAILS
08/06/2001 BUTTER WITH A TWIST
12/24/2001 FROSTY THE CHEESE BALL
06/18/2001 FRUIT SMOOTHIE
07/06/2001 GOLDEN POLENTA
04/06/2001 MATZO BALLS
12/25/2001 MULLED CIDER
07/09/2001 PINA COLADA FROSTIES
10/31/2001 PIZZA FONDUE
08/15/2001 PRODUCE ON THE INTERNET
10/29/2001 PUMPKIN SHAKE
10/24/2001 PUMPKIN TREATS
02/09/2001 RED CLAM SAUCE
05/10/2001 ROSEBUD PASTA
11/29/2001 SCALLION "EGG ROLL"
10/12/2001 SPICY APPLE CIDER
03/08/2001 STUFFED SHELLS
07/05/2001 SUMMER GARDEN TART
05/29/2001 SUMMERTIME PIZZA
03/01/2001 SWEET AND SOUR RED CABBAGE
10/03/2001 THE NAME GAME
04/25/2001 VINAIGRETTE DRESSING
01/01/2001 WAKE-'EM UP COFFEE SMOOTHIE
01/04/2001 WONTON CRISPS
02/01/2001 WRAPPED BRIE
SOUPS/SALADS
06/01/2001 APPLE COLESLAW
07/13/2001 BAKED-POTATO SALAD
01/26/2001 BEEF BARLEY SOUP
03/19/2001 CALIFORNIA CLAM CHOWDER
03/20/2001 CALIFORNIA DREAM SALAD
08/16/2001 CHILLED POTATO SOUP
08/07/2001 FRUIT AND SHELLS
05/08/2001 GARBAGE SALAD
03/12/2001 IRISH POTATO SOUP
08/24/2001 MEXICAN CORN BREAD SALAD
07/23/2001 MINESTRONE SALAD
05/23/2001 SCRAMBLED EGG SALAD
08/14/2001 SHRIMP SCAMPI SALAD
10/09/2001 SPICY SAUSAGE AND BEAN SOUP
11/06/2001 THICK 'N' CREAMY MUSHROOM SOUP
12/21/2001 WHITE BEAN SOUP
VEGETABLES
09/26/2001 BOSTON BAKED BEANS
09/24/2001 BROCCOLI SOUFFLE
01/25/2001 HARVARD BEETS
06/04/2001 PARMESAN POTATO STICKS
04/03/2001 PEARL GREEN BEANS
04/26/2001 ROASTED VEGGIE BAKE
11/08/2001 SAUCY BRUSSELS SPROUTS
07/02/2001 STUFFED BABY EGGPLANT
02/02/2001 STUFFED SPUDS
BREADS
Printable Recipe
BREAD BOWLS
01/16/2001
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4 servings
1 pound store-bought pizza dough, cut into 4 equal pieces
Nonstick cooking spray
1. Preheat the oven to 425 degrees. Coat the outsides of four disposable 8-1/2-inch round cake pans with nonstick cooking spray.
2. Stretch each of the dough quarters over the outside of an upside-down cake pan; prick each crust all over with a fork.
3. Bake for 8 to 10 minutes, or until lightly browned. Carefully remove the crusts from the cake pans and place on a wire rack to cool. Serve (see Note), or place in an airtight container until ready to serve.
TASTY TIP: To flavor the bread bowls, lightly brush the outside of the dough with melted butter or olive oil and sprinkle with garlic or onion powder before baking.
NOTE: We can do so much with these! Fill 'em with your favorite mixed greens and top with grilled chicken or shrimp for a complete meal. Use them for serving dips, or even for individual servings of your favorite hearty chili or stew.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY BANANA MUFFINS
01/29/2001
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1 dozen
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
3 ripe bananas, mashed
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1. Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with nonstick cooking spray.
2. In a large bowl, beat the butter and sugar until creamy. Add the eggs and beat until light and fluffy. Stir in the bananas; mix well. Add the flour and baking soda, stirring just enough to moisten.
3. Spoon the batter into the muffin cups and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
NOTE: Wanna add more excitement? Sprinkle the tops with rolled oats before baking, or toss some chocolate chips and/or chopped nuts into the batter.
"OOH IT'S SO GOOD!!"
Printable Recipe
HAM & CHEESE STUFFERS
10/19/2001
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2 loaves
1 pound store-bought pizza dough
1/2 pound sliced deli ham
1 cup (4 ounces) shredded mozzarella cheese
1 teaspoon grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 egg, beaten
1. Preheat the oven to 425 degrees. Coat a large rimmed baking sheet with nonstick cooking spray.
2. Cut the dough half and roll out each half on a lightly floured surface to a 6" x 12" rectangle.
3. Equally layer the ham, mozzarella cheese, Parmesan cheese, garlic powder, and pepper on the two dough rectangles, leaving a 1/2-inch border around the edges; roll up each jelly-roll style. Pinch the edges of the dough with a fork or your fingers until the edges are sealed.
4. Place the rolls on the baking sheet and brush with the egg. Bake for 15 to 18 minutes, or until the crust is golden. Slice and serve.
NOTE: Serve with a bowl of warmed marinara sauce for dunking.
"OOH IT'S SO GOOD!!"
Printable Recipe
JALAPENO CORN BREAD
03/27/2001
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12 to 15 squares
2-1/2 cups self-rising cornmeal
2-1/2 cups all-purpose flour
2 cups (8 ounces) shredded Colby-Jack cheese
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon salt
3 jalapeno peppers, trimmed and finely chopped (See Note)
1/2 medium red bell pepper, diced
2 cups milk
4 eggs
1/2 cup vegetable oil
1. Preheat the oven to 375 degrees. Coat a 9"x13" baking dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients; mix well. Pour the batter into the baking dish and bake for 40 to 45 minutes, or until golden and a wooden toothpick inserted in the center comes out clean. Cut into squares and serve warm, or allow to cool before serving.
NOTE: Want less heat? Use fewer jalapenos. More heat? Add more--suit your own taste!
"OOH IT'S SO GOOD!!"
Printable Recipe
NO-FAIL DROP BISCUITS
01/09/2001
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About 15 biscuits
2 cups all-purpose flour
4 teaspoons baking powder (see Note)
1/2 cup (1 stick) butter, softened
1 egg
3/4 cup milk
1. Preheat the oven to 350 degrees. Coat a baking sheet with nonstick cooking spray.
2. In a medium bowl, combine the flour, baking powder, and butter; mix until crumbly. (Do not over-blend.) Add the egg and milk; stir just until completely moistened.
3. Drop the mixture by heaping tablespoonfuls onto the baking sheet, then bake for 20 to 25 minutes, or until golden.
NOTE: The biggest reason any biscuit recipe fails is that the baking powder is old. Want to ensure success? Always use fresh!
Printable Recipe
PARMESAN POPOVERS
10/08/2001
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6 popovers
1/2 cup (2 ounces) shredded Parmesan cheese, divided
1 cup milk
2 eggs
1 tablespoon butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
1. Preheat the oven to 425 degrees. Coat a 6-cup muffin tin with nonstick cooking spray. Reserve 1 tablespoon Parmesan cheese.
2. In a large bowl, combine all the remaining ingredients, beating with a wooden spoon until smooth. Pour the batter into the muffin cups and sprinkle with the reserved Parmesan cheese.
3. Bake for 25 to 30 minutes, or until golden and puffy. Cool slightly before removing from the muffin cups. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
PUMPKIN SPICE BREAD
10/18/2001
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8 mini loaves
Eight 1-pint wide-mouthed canning jars (see Note)
3-1/2 cups packed light brown sugar
1/2 cup (1 stick) butter, softened
1 can (15 ounces) solid-pack pumpkin
4 eggs
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup chopped pecans
1. Preheat the oven to 325 degrees. Coat the canning jars with nonstick cooking spray.
2. In a large bowl, beat the brown sugar and butter for 3 to 4 minutes, or until well blended. Add the pumpkin and eggs and beat for 2 minutes, or until well mixed.
3. Add the flour, baking soda, cinnamon, and ginger. Beat for 1 to 2 minutes, or until well blended. Stir in the pecans then spoon evenly into the canning jars.
4. Place the jars on a baking sheet and bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Carefully place the lids on the jars and seal while still hot; allow to cool completely before opening. To serve, slide the bread out of the jars and slice.
NOTE: Even though this batter can also be baked in two 9" x 5" loaf pans (add about 20 minutes to the baking time), the nice thing about making it in canning jars is that they're great take-along gifts. Add colorful ribbon and a pretty label for the perfect way to show somebody how special he or she is.
REMINDER: Although these are baked in canning jars, this is not a canning procedure. These can be stored for 2 to 3 weeks at room temperature, or up to 2 months in the freezer.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET POTATO PANCAKES
12/10/2001
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8 servings
1-1/2 pounds sweet potatoes, peeled and shredded
1 small onion, finely chopped
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
1. Place the potatoes and onion in a fine strainer. Press down on the mixture with the back of a large spoon to extract excess moisture. (If still watery, wrap them in a clean dishtowel and squeeze firmly.)
2. In a large bowl, combine the potatoes and onion, egg, flour, baking powder, salt, and pepper; mix well. Form into 8 equal-sized pancakes. In a large deep skillet, heat about 1/4 inch of oil over medium-high heat.
3. Place half the pancakes in the oil, without crowding the skillet. Fry the pancakes for 2 or 3 minutes per side, or until golden. Continue with the remaining pancakes. (If you like them crisper, fry until they're flecked with brown.) Drain on a paper-towel-lined platter and serve hot.
SERVING TIP: For an extra-special treat, serve these with maple syrup drizzled on top.
"OOH IT'S SO GOOD!!"
DESSERTS
Printable Recipe
"HOLE-Y" CHRISTMAS TREE
12/11/2001
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24 to 30 servings
2 cups sugar
1 cup light corn syrup
1/2 cup water
100 glazed donut holes
1. In a large saucepan, combine the sugar, corn syrup, and water and bring to a boil over high heat. Cook for 12 to 15 minutes, or until golden, stirring frequently; remove from the heat.
2. On a large serving plate, form a ring of 14 donut holes. Fill the center of the ring with additional donut holes then drizzle with the sugar glaze to hold them together. Be careful when working with the sugar glaze: IT IS VERY HOT!
3. Form a ring of 12 donut holes on top of the first ring, then fill the center with additional donut holes and drizzle with the glaze. Continue building smaller rings, using all but one of the donut holes, finish the "tree" by topping with the final donut hole. Allow to set before serving.
NOTE: If the sugar glaze becomes too thick, just reheat it until it's pourable again. Feel free to decorate the Christmas tree with assorted candies and top it off with a big colorful ribbon.
"OOH IT'S SO GOOD!!"
Printable Recipe
AFTER-SCHOOL CUPCAKES
09/10/2001
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24 cupcakes
1 package (18.25 ounces) chocolate cake mix, batter prepared according to the package directions
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 cup (6 ounces) butterscotch chips
1/2 cup chopped walnuts
1 container (16 ounces) cream cheese frosting
1. Preheat the oven to 350 degrees F.
2. Spoon the prepared batter equally into 24 muffin cups that have been lined with paper baking cups, filling each cup three-quarters full.
3. In a medium bowl, beat the cream cheese, sugar, and egg until fluffy. Stir in the butterscotch chips and walnuts until well mixed. Spoon a heaping teaspoon of the cream cheese mixture into the center of the batter in each cup.
4. Bake for 15 to 20 minutes, or until a wooden toothpick inserted in the cupcakes comes out clean. Allow to cool completely, then frost with the cream cheese frosting. Serve, or cover loosely until ready to serve.
"OOH IT'S SO GOOD"
Printable Recipe
APPLE STRUDEL
10/17/2001
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6 to 8 servings
1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 cup sugar
2 teaspoons ground cinnamon
1 can (20 ounces) sliced apples, drained
1/3 cup raisins
1 egg, beaten
1. Preheat the oven to 400 degrees. Place the pastry on a cookie sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture.
2. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough.
3. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel.
4. Brush the top of the pastry with the remaining egg and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
AWESOME CHERRY BARS
02/16/2001
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24 to 36 bars
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 package (11 ounces) white baking chips, divided
1 package (6 ounces) dried cherries (see Note)
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, cream the butter and the granulated and brown sugars until light and fluffy. Add the eggs and vanilla and beat until well combined. Stir in the flour and baking soda until well combined. Add 1 cup of the white baking chips and the dried cherries; mix well.
3. Spread the dough into the baking dish and sprinkle evenly with the remaining white baking chips. Bake for 30 to 35 minutes, or until slightly firm in the center. Allow to cool, then cut into bars.
NOTE: Dried cherries are awesome in here, but you can use any dried fruit you prefer, like sweetened dried cranberries, raisins, or another fruit mix.
"OOH IT'S SO GOOD!!"
Printable Recipe
BANANA CREAM PIE
11/07/2001
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8 servings
1 package (4serving size) sugar-free cook-and-serve vanilla pudding mix
1 cup fat-free (skim) mik
1 large ripe banana, peeled and sliced
One 9-inch reduced-fat graham cracker pie crust
1 container (8 ounces) frozen light whipped topping, thawed and divided
1. In a medium saucepan, combine the pudding mix and milk and cook over medium heat until thickened, stirring constantly. Remove from the heat, cover the surface of the pudding with waxed paper, and let cool.
2. Place the banana slices on the bottom of the pie crust. Fold half of the whipped topping into the cooked pudding.
3. Spoon the pudding mixture evenly over the bananas, then spoon the remaining whipped topping over the pudding mixture. Cover and chill for at least 4 hours, or until ready to serve. Serve as is or garnish as desired.
Nutritional Analysis, compliments of the American Diabetes Association:
Exchange: 2 carbohydrates, 1 fat. Per serving: 208 calories, 59 calories from fat, 7g total fat, 4g saturated fat, 1mg cholesterol, 283 sodium, 31g carbohydrate, 0g dietary fiber, 14g sugars, 2g protein
"OOH IT'S SO GOOD!!"
Printable Recipe
BEAR CLAWS
03/21/2001
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8 servings
1 cup apple pie filling
1-1/2 teaspoons ground cinnamon, divided
1 package (17.3 ounces) large refrigerated biscuits
1 tablespoon granulated sugar
1/4 cup confectioners' sugar
2 teaspoons milk
1. Preheat the oven to 375 degrees. In a small bowl, combine the apple pie filling and 1 teaspoon cinnamon; set aside.
2. On a floured surface, roll out each biscuit to a 6-inch-long oval. Spoon the apple mixture into the center of each biscuit and fold the dough over top to bottom, pinching the edges with your fingers to seal. At even intervals, cut three 1-inch-long slits toward the center of each biscuit from the rounded edge. Arch the tops of the biscuits just enough to open the slits.
3. In a small bowl, combine the granulated sugar and the remaining 1/2 teaspoon cinnamon; mix well. Sprinkle evenly over the bear claws. Place on baking sheets and bake for 10 to 12 minutes, or until golden brown.
4. In a small bowl, combine the confectioners' sugar and milk; mix well and drizzle over the bear claws. Serve warm, or allow to cool completely before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLUEBERRY LIME MOLD
06/18/2001
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10 to 12 servings
1 package (4-serving size) lime-flavored gelatin
1 tablespoon sugar
2 tablespoons lime juice
1-1/2 cups boiling water
1 container (8 ounces) frozen whipped topping, thawed
1 pint fresh blueberries (see Note)
1. In a medium bowl, combine the gelatin, sugar, lime juice, and boiling water, stirring until gelatin and sugar are dissolved. Chill for about 1 hour, or until slightly thickened.
2. Beat the gelatin until light-colored and doubled in volume. Beat in the whipped topping, then gently fold in the blueberries. Pour into a 4- to 5-cup gelatin mold. Cover and chill for 3 to 4 hours, or until firm.
3. Dip the mold in warm water and unmold onto a large serving platter.
NOTE: Frozen blueberries can also be used, but be sure to drain them really well first.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUCKEYES
11/30/2001
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About 5 dozen
2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1-1/2 pounds confectioners' sugar
1 package (12 ounces) semisweet chocolate chips
1/3 cake paraffin wax
1. In a large bowl, combine the peanut butter and butter; mix until smooth. Gradually add the confectioners' sugar, stirring until thoroughly mixed. Form the mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet and chill for 1 hour.
2. In a double boiler over medium heat, or in a saucepan over low heat, melt the chocolate chips and paraffin wax, stirring until smooth. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter. Place on the waxed paper-lined rimmed baking sheet and remove the toothpick. Using your finger, fill the hole left by the toothpick.
3. After dipping all the peanut butter balls, cover, and chill or freeze until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUTTER PECAN FUDGE
08/31/2001
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About 5 dozen pieces
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar
1. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
3. Stir in the pecans and vanilla. Add the confections' sugar and stir until smooth and well combined. Spread the mixture into the baking dish.
4. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CANNOLI PIE
07/20/2001
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8 to 10 servings
1 container (15 ounces) ricotta cheese
1 cup confectioners' sugar
1/4 cup chopped maraschino cherries
1/4 cup chopped blanched almonds
1/4 cup miniature semisweet chocolate chips
One 9-inch chocolate graham cracker pie crust
1. In a large bowl, combine the ricotta cheese and confectioners' sugar; mix until smooth and well combined. Stir in the cherries, almonds, and chocolate chips.
2. Spoon the mixture into the pie crust, cover, and freeze for at least 3 hours.
3. Remove from the freezer and allow to sit for at least 10 to 15 minutes before cutting. Cover and store any leftovers in the freezer.
GARNISHING TIP: I like to top each slice with a dollop of whipped cream and a maraschino cherry before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAROUSEL CAKE
03/23/2001
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12 to 16 servings
1 package (18.25 ounces) white cake mix
1 package (4-serving size) instant pistachio pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
1/2 cup miniature chocolate chips
1/2 cup shelled pistachio nuts, chopped
1. Preheat the oven t 350 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray, then flour. in a large bowl, beat the cake and pudding mixes, the eggs, water, and oil for about 2 minutes, until thoroughly mixed.
2. With a spoon, stir in the chocolate chips and nuts. Pour the batter into the Bundt pan. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean.
3. Cool in the pan for 25 to 30 minutes, then invert onto a wire rack to cool completely.
NOTE: For an easy chocolate glaze, melt a container of chocolate frosting in the microwave until it's a pourable consistency. Pour or drizzle over the cooled cake then allow the glaze to cool and firm up before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CASHEW CAKE
11/16/2001
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12 to 16 servings
1 package (18.25 ounces) butter recipe yellow cake mix
1 cup (2 sticks) butter, softened and divided
2/3 cup water
3 eggs
1 teaspoon almond extract
4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon rum extract
1 cup finely crushed cashew nuts
Whole cashew nuts for garnish
1. Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray, and lightly flour.
2. In a large bowl, combine the cake mix, 1/2 cup butter, the water, eggs, and almond extract; mix well. Pour the batter into the prepared cake pans, dividing evenly. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
3. Meanwhile, in a medium bowl, make frosting by combining the remaining 1/2 cup butter, the confectioners' sugar, milk, and rum extract; mix until smooth. Stir in the crushed cashews then cover loosely and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESEY BAKED PINEAPPLE
04/09/2001
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9 to 12 servings
2 cans (20 ounces each) pineapple chunks, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1/2 cup sugar
3 tablespoons all-purpose flour
2 cups coarsely crushed butter-flavored crackers
1/2 cup (1 stick) butter, melted
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the pineapple in the dish.
2. In a medium bowl, combine the cheese, sugar, and flour. Sprinkle the cheese mixture evenly over the pineapple.
3. In the same bowl, combine the crushed crackers and butter; mix well. Sprinkle the cracker mixture over the casserole and bake for 25 to 30 minutes, or until heated through and the topping is golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE CARAMEL BROWNIES
02/20/2001
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About24 brownies
1 box (18.25 ounces) German or other chocolate cake mix
3/4 cup (1-1/2 sticks) butter, melted
2/3 cup evaporated milk, divided
1 cup chopped pecans
2 packages (7 ounces each) chocolate-covered caramel (see Note)
1 cup (6 ounces) semisweet chocolate chips
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, combine the cake mix, butter, 1/3 cup evaporated milk, and the pecans, stirring with a spoon until a dough forms. Press half the dough into the baking dish and bake for 6 minutes, reserving the remaining dough.
3. Meanwhile, in a medium saucepan, melt the caramels with the remaining 1/3 evaporated milk over medium heat, stirring frequently. Remove the baking dish from the oven and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chips, then crumble the remaining dough over the top.
4. Bake for 20 minutes. Let cool, then refrigerate for at least 1 hour before cutting.
NOTE: If you prefer, you can use plain caramels rather than chocolate-covered ones.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE CHIP CHEESECAKE
05/11/2001
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10 to 12 servings
1 package (9 to 11 ounces) chocolate wafer cookies, finely crushed
1-1/4 cups sugar, divided
1/2 cup (1 stick) butter, melted
3 packages (8 ounces each) cream cheese, softened
3 eggs
1 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) miniature semisweet chocolate chips
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the crushed wafers, 1/4 cup sugar, and melted butter; mix well and press into the bottom and up the sides of a 9-inch springform pan to form a crust. Refrigerate while making batter.
3. In a large bowl, beat the cream cheese, eggs, and remaining 1 cup sugar until smooth. Add the sour cream, vanilla, and salt and continue to beat until well mixed. Stir the chocolate chips into the batter and pour the mixture into the chilled crust.
4. Bake for 45 to 50 minutes, or until the batter begins to set. Turn off the oven and allow the cheesecake to sit in the oven for 1 hour with the oven door closed. Allow to cool, then cover and chill overnight before serviing.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE RASPBERRY "MARTINIS"
02/27/2001
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4 servings
Think you can't make eye-popping desserts like the ones served at fancy restaurants? Here's one that looks incredible and is made simple by placing a few convenient store-bought ingredients into martini glasses and garnishing!
1 box (10 ounces) frozen raspberries, thawed and drained with 1 tablespoon liquid reserved
1 cup frozen whipped topping, thawed
4 store-bought brownies, each cut diagonally in half
2 tablespoons chocolate flavor syrup
Fresh mint leaves for garnish
1. In a medium bowl, combine the raspberries, the reserved 1 tablespoon liquid, and the whipped topping; mix well.
2. Spoon the raspberry mousse equally into 4 martini glasses. Place two brownie pieces, points sticking up, into the mousse in each glass.
3. Drizzle with the chocolate syrup and garnish with the mint leaves. Serve immediately.
NOTE: If not planning to serve these immediately, prepare the mousse and place it in the martini glasses; cover and chill. Assemble the remaining parts just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE SPA CAKE
04/27/2001
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24 squares
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons low-fat (1%) milk
2 tablespoons unsalted butter
1 cup sugar
3 eggs
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
2 cups chilled coffee
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. In a small saucepan, melt the chocolate chips in the milk over low heat; set aside.
2. In a large bowl, beat the butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Add the chocolate mixture; mix until thoroughly combined. Add the whole-wheat and all-purpose flours, the baking soda, and coffee; continue beating until well combined.
3. Pour the batter into the baking dish and bake for 22 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely, then cut into squares and serve.
NOTE: Serve topped with fresh strawberries, raspberries, or slices of kiwifruit.
Nutritional Analysis, courtesy of the American Diabetes Association:
Serving Size: 1 square. Per serving: 119 calories, 34 calories from fat, 4g total fat, 2g saturated fat, 29mg cholesterol, 115 mg sodium, 20g carbohydrate, 1g dietary fiber, 12g sugars, 2g protein
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE-DIPPED PRETZELS
10/10/2001
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about 2 dozen pretzels
2 cups (12 ounces) white semisweet or milk chocolate chips
1 package (10 ounces) pretzel rods
Assorted chopped nuts, sprinkles, or crushed candies (see Note)
1. Line baking sheets with waxed paper.
2. Melt the chocolate chips in a small saucepan over low heat, stirring frequently (do not overheat).
3. Holding the top of a pretzel rod, spoon and spread the melted chocolate over the bottom two-thirds of the pretzel, allowing any excess chocolate to drip off the pretzel back into the pan. Holding the pretzel over the baking sheet, sprinkle the chocolate with the nuts, sprinkles, or crushed candies. Place on the baking sheet and repeat with the remaining pretzels.
4. Chill for 10 minutes, or until the chocolate is set. Store at room temperature in an airtight container.
NOTE: Use toppings like chopped pecans, walnuts, or almonds; sprinkles; or crushed mini M&M candies or other favorites.
"OOH IT'S SO GOOD!!"
Printable Recipe
COLA DATE LOAF
05/01/2001
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1 can (12 ounces) diet cola beverage
1 package (8 ounces) pitted dates, coarsely chopped
1 cup packed light brown sugar
2 tablespoons vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 egg
1 teaspoon vanilla extract
1. Preheat the oven to 350 oven. Coat a 9" x 5" loaf pan with nonstick cooking spray.
2. In a medium saucepan, bring the cola to a boil over medium-high heat. Remove from the heat and stir in the dates, brown sugar, and oil; mix well. Set aside to cool.
3. In a medium bowl, combine the flour, baking sida, baking powder, and cinnamon; stir to mix well. Add the flour mixture to the cola mixture, then stir in the egg and vanilla extract until well blended. Spoon the batter into the loaf pan.
4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes before removing from the pan.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKIE TARTS
09/21/2001
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6 servings
1-1/2 cups frozen whipped topping, thawed
6 large bakery-style chocolate chip cookies
6 kiwifruit, peeled and sliced
6 strawberries, sliced
3/4 cup semisweet chocolate chips
1-1/2 teaspoons vegetable shortening
1. Spread whipped topping evenly over each cookie.
2. Arrange kiwi slices around the outer edge of each cookie and strawberry slices in the center.
3. In a small saucepan, melt the chocolate chips and the shortening over low heat. With a fork, drizzle the melted chocolate over the fruit tarts; let chocolate set. Serve, or cover loosely and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY HOLIDAY MOLD
11/20/2001
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10 to 12 servings
2 packags (4-serving size) strawberry-flavored gelatin
1 cup boiling water
1 can (16 ounces) whole-berry cranberry sauce
1-1/2 cups (one 12-ounce can) cold ginger ale (see Note)
1 can (11 ounces) mandarin orange segments, drained
1. In a large bowl, combine the gelatin and boiling water; stir until the gelatin is dissolved.
2. Add the cranberry sauce to the gelatin; mix well. Stir in the ginger ale, then pour into a gelatin mold or 10-inch Bundt pan. Place the orange segments over the top and chill for at least 4 hours, or until firm.
3. When ready to serve, immerse the bottom of the mold in warm water for a few seconds, then invert onto a flat serving plate larger than the mold, and release the mold.
NOTE: Diet ginger ale will work just as well as regular, while reducing the sugar content of this treat.
"OOH IT'S SO GOOD!!"
Printable Recipe
DOUBLE CHOCOLATE BROWNIES
03/07/2001
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16 servings
2/3 cup all-purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa
1/4 cup (1/2 stick) butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/3 cup egg substitute
1/4 cup fat-free hot fudge sauce, warmed
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the fudge sauce; mix well, then spread half the batter in the baking dish. Top with the hot fudge sauce, then spread the remaining batter over the sauce.
3. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, then cut into squares and serve.
NUTRITIONAL ANALYSIS, compliments of the American Diabetes Association:
Serving size: 1 square
98 calories, 30 calories from fat, 3g total fat, 2g saturated fat, 8mg cholesterol, 69mg sodium, 17g carbohydrate, 1g dietary fiber, 11g sugars, 2g protein
"OOH IT'S SO GOOD!!"
Printable Recipe
DREAMY CHEESECAKE
01/15/2001
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6 to 8 servings
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
One 9-inch graham cracker pie crust
1. Preheat the oven to 350 degrees. In a large bowl, with an electric beater on medium speed, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.
2. Place 1 cup of the cream cheese mixture in a small bowl and stir in the orange extract and the yellow and red food color. Pour the remaininng cream cheese mixture into the pie crust.
3. Drop the orange cream cheese mixture by spoonfuls onto the cream cheese mixture in the crust; swirl with a knife to create a marbled effect.
4. Bake for 30 to 35 minutes, until firm around the edges; the center will be slightly loose. Allow to cool for 1 hour, then cover and chill for at least 8 hours before serving.
NOTE: Try dressing up each serving with a dollop of whipped topping and half an orange slice.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY SUGAR ICING
11/27/2001
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When we're short on time, we can buy an undecorated gingerbread house from the bakery and get creative with this quick icing and other decorations. It's a shortcut way to have lots of holiday fun!
3-1/2 cups confetioners' sugar
3 egg whites or equivalent in egg white powder (see Note)
1. In a large bowl, beat the confectioners' sugar and egg whites until smooth. Place in a pastry bag with a small tip (or place in a resealable plastic storage bag and cut a tiny piece off a bottom corner of the bag).
2. Use as a glue to connect and decorate a gingerbread house.
NOTE: If raw egg whites are used in the icing, DON'T eat this. Enjoy it as a decoration only.
GINGERBREAD HOUSE DECORATING TIPS: Use frosted wheat cereal as roof shingles. Use graham crackers for the chimney, windows, and doors. Use treats like gumdrops, hard candies, M&M's, spearmint leaves, or marshmallows to "spruce up" the house.
"OOH IT'S SO GOOD!!"
Printable Recipe
FIG ROLL-UPS
05/16/2001
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16 roll-ups
1 package (8 ounces) refrigerated crescent rolls
1/4 pound dried figs, chopped
1 egg, beaten
1/4 teaspoon ground cinnamon
1 teaspoon granulated sugar
3 tablespoons confectioners's sugar
1-1/2 teaspoons milk
1. Preheat the oven to 375 degrees.
2. Unroll the crescent rolls and separate into 8 triangles. Cut each triangle in half lengthwise. Spread the chopped figs evenly over each crescent roll half and roll up from the wide end to the small end. Brush the tops with the beaten egg.
3. In a small bowl, combine the cinnamon and sugar; mix well, then sprinkle over the tops of the rolls.
4. Place rolls on an ungreased baking sheet and bake for 12 to 14 minutes, or until golden.
5. In a small bowl, combine the confectioners' sugar and milk; mix well. Drizzle the sugar glaze over the tops of the warm rolls and serve.
FINISHING TOUCH: Why not sprinkle 2 tablespoons of sliced almonds over the tops after drizzling with the sugar glaze?
"OOH IT'S SO GOOD!!"
Printable Recipe
GIGANTIAC CHOCOLATE COOKIES
04/20/2001
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About 18 cookies
2 packages (8 ounces each) semisweet baking chocolate, divided
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup (1/2 stick) butter, melted
2 eggs
1 teaspoon vanilla extract
2 cups chopped walnuts
1. Preheat the oven to 350 degrees. Coarsely chop 1 package of the chocolate; set aside.
2. In a large microwaveable bowl, break up the remaining package of chocolate and microwave on high power for 1 to 2 minutes; stir until the chocolate is completely melted and smooth. Add the brown sugar, flour, baking powder, butter, eggs, and vanilla; stir to mix well. Stir in the choppped chocolate and nuts.
3. Drop by 1/4-cupfuls onto ungreased baking sheets. Bake for 13 to 15 minutes, or until the cookies are puffed and the tops are dry. Cool slightly on the baking sheet, then transfer to wire rack to cool completely. Serve, or store in an airtight container until ready to serve.
Courtesy of Baker's Chocolate
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY MOUSSE
09/20/2001
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4 to 6 servings
1/2 cup honey
3 eggs, beaten
2 cups (1 pint) heavy cream
1. In a small saucepan or a double boiler, combine the honey and eggs over very low heat, whisking until the mixture is thick and bubbling. Remove from the heat and let cool to room temperature.
2. In a large bowl, beat the cream until soft peaks form. Slowly beat in the honey mixture, continuing to beat until well mixed and stiff peaks form.
3. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
ICE CREAM TACOS
05/31/2001
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8 tacos
8 frozen round waffles, thawed
1 quart chocolate ice cream, softened
1/2 cup miniature marshmallows
1/2 cup hot fudge sauce
8 maraschino cherries
1. Warm (don't toast!) the waffles . While still warm, gently fold each in half, like a taco. Place in a 9" x 13" baking dish, squeezing them into tight rows so that they retain their new shape.
2. In a large bowl, combine the ice cream and marshmallows until well mixed, then evenly scoop into the waffle "shells." Spoon the fudge sauce over the ice cream and top each with a cherry.
3. Cover and freeze until firm. Serve, or keep frozen until ready to serve.
NOTE: Go wild! Top these with any of your other favorites, like maybe flaked coconut that you color with green food color to look like shredded lettuce.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMONADE COOKIES
07/16/2001
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About 4 dozen
1 cup (2 sticks) butter, softened
1 cup plus 2 tablespoons sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 can (6 ounces) frozen lemonade concentrate, thawed, divided
1 tablespoon grated lemon peel
1. Preheat the oven to 400 degrees F.
2. In a large bowl, cream together the butter and 1 cup sugar. Beat in the eggs.
3, In another large bowl, combine the flour and baking soda and add to the egg mixture alternately with 1/2 cup lemonade concentrate. Stir in the lemon peel.
4. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes, or until the edges are golden.
5. Remove the cookies from the oven; brush lightly with the remaining lemonade concentrate then sprinkle with the remaining 2 tablespoons sugar.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMONY FRUIT TART
01/19/2001
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6 to 8 servings
1 sheet frozen puff pastry (1/2 of a 17.3-ounce package) , thawed
1 package (4-serving size) instant lemon pudding and pie filling, prepared according to the package directions
1 pint fresh strawberries, sliced (see Note)
1. Preheat the oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry to a 10" x 15" rectangle. With a sharp knife, cut a 1-inch-wide strip from each of the 2 long sides. Brush the edges of the 2 strips lightly with water and place each strip on top of the edge it was cut from, forming a rim. Do the same for the short sides, forming a rim around the whole pastry.
2. With a fork, pierce the pastry all over, except for the rim. Place on a rimmed baking sheeet and bake for 15 to 18 minutes, or until golden. Remove from the oven and allow to cool; if the center has puffed, push it down with the back of a fork, leaving the rim intact.
3. Spoon the pudding into the cooled pastry shell and top with the sliced strawberries. Cover and chill for at least 2 hours before serving.
NOTE: No strawberries? Any type of fresh berries, kiwifruit, orange slices, grapes, or even canned fruit such as mandarin oranges can be used.
"OOH IT'S SO GOOD!!"
Printable Recipe
MACAROONS
03/29/2001
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About 2-1/2 dozen
2 packages (14 ounces each) shredded coconut
5 egg whites
1-1/2 cups sugar
1. Preheat the oven to 350 degrees. Coat cookie sheets with nonstick cooking spray. Place the coconut in a large bowl; set aside.
2. In a medium saucepan, combine the egg whites and sugar over medium heat. Cook for 2 to 3 minutes, just until the sugar is dissolved and the mixture is bubbly. Remove from the heat and pour over the coconut; mix well.
3. With your hands or a scoop, squeeze together heaping tablespoons of the mixture, forming slightly rounded mounds and placing them 1 inch apart on the baking sheets.
4. Bake for 12 to 15 minutes, until the macaroons begin to color slightly. Turn off the oven and allow the macaroons to sit in the oven (with the oven door closed) for about 15 minutes, until they turn golden.
FINISHING TOUCH: Make these extra-special by topping them with cherry halves and drizzling with chocolate. Just top each with half of either a candied cherry or a drained maraschino cheery, melt 1/2 cup (3 ounces) semisweet chocolate chips in a small saucepan over medium-low heat, and drizzle over the tops. Let cool before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
MINTY ICE CREAM PIE
08/21/2001
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8 servings
1 package (4.67 ounces) thin chocolate-covered mint candies
1 quart vanilla ice cream, softened
2 teaspoons creme de menthe liqueur (see Option)
1/8 teaspoon green food color
One 9-inch chocolate graham cracker pie crust
1. Reserve 8 candies; chop the remaining candies and place in a large bowl.
2. Add the ice cream and creme de menthe and food color; mix well and spoon into the pie crust.
3. Place the reserved candies around the edge of the ice cream mixture, pressing until the candies are halfway into the ice cream.
4. Cover and freeze for at least 4 hours, or until firm. Slice and serve.
NOTE: Use 1 teaspoon mint extract instead of the creme de menthe liquer to get the desired minty flavor.
"OOH IT'S SO GOOD!!"
Printable Recipe
NAPOLEON TRIFLE
02/05/2001
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10 to 12 servings
1 package (17.3 ounces) frozen puff pastry, thawed
1 package (4-serving size) instant vanilla pudding and pie filling
1 1/2 cups milk
1 container (12 ounces) frozen whipped topping, thawed (see Tip)
1/2 cup chocolate flavor syrup
1. Unfold the puff pastry and place each sheet on a baking sheet. Bake according to the package directions until golden. Allow the pastry to cool.
2. In a large bowl, whisk the pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed.
3. Break the cooled pastry into large pieces and place one-third of them in the bottom of a large glass bowl or trifle dish. Spoon half of the pudding mixture over that and drizzle with one-third of the chocolate syrup. Repeat the layers then top with the remaining broken-up pastry, the whipped topping, and the remaining chocolate syrup. Cover and chill for at least 2 hours before serving.
TIP: For extra-rich flavor and texture, whip a pint of heavy cream and use that instead of whipped topping.
"OOH IT'S SO GOOD!!"
Printable Recipe
NO-BAKE "BAKED" ALASKA
03/13/2001
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12 to 16 servings
1 package (19.8 ounces) brownie mix, batter prepared according to the package directions
1/2 gallon strawberry ice cream, slightly softened
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened flaked coconut, toasted
1. Bake the brownies according to the package directions for an 8-inch round cake pan. Remove from the pan and allow to cool completely.
2. Meanwhile, line an 8-inch freezer-safe bowl with plastic wrap; pack with the strawberry ice cream. Cover and freeze until firm.
3. Place the prepared brownie on a platter and invert the molded ice cream onto it (see Note). Remove the plastic wrap. Spread the whipped topping over the ice cream and the sides of the brownie, then sprinkle with the coconut. Freeze for at least 2 hours, or until firm.
4. Serve, or cover and keep frozen until ready to serve. Remove from the freezer about 10 minutes before serving to soften slightly.
NOTE: To remove the ice cream from the bowl easily, use the warmth of your hands or some warm water to heat up the outsided of the bowl a bit - the ice cream should come right out. And since this version doesn't require any final baking, it can easily be made in advance and kept frozen until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACH CRUMBLE
06/12/2001
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6 to 8 servings
6 peaches, pitted and thinly sliced
3/4 cup packed light brown sugar
1 cup coarsely crushed cinnamon graham crackers
3 tablespoons butter, softened
1. Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. Combine the peaches and brown sugar in the baking dish.
2. In a small bowl, combine the crushed crackers and butter. Sprinkle over the peaches and bake for 30 to 35 minutes, or until the peaches are hot and bubbly. Serve warm.
SERVING TIP: What could be better than serving this topped with a scoop of vanilla ice cream or frozen yogurt? It's an unbeatable summertime dessert!
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACH MELBA CAKE
10/26/2001
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12 to 16 servings
1 package (4-serving size) peach-flavored gelatin mix
1 package (18.25 ounces) white cake mix, batter prepared according to package directions
2/3 cup raspberry preserves
1 container (8 ounces) frozen whipped topping, thawed
1 can (15-1/4 ounces) sliced peaches, well drained and patted dry
1. Add the dry gelatin mix to the cake batter; mix well. Line two 9-inch cake pans with waxed paper and bake according to the package directions. Let cool.
2. Place one cake layer upside down on a platter. Spread with 1/3 cup raspberry preserves. Place the second cake layer upside down over the bottom layer and spread the remaining 1/3 cup raspberry preserves over the top. Frost the sides of the cake with the whipped topping.
3. Top with the sliced peaches and serve, or cover loosely and keep chilled until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER AND JELLY BARS
06/25/2001
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15 to 18 bars
2-1/4 cups all-purpose flour
1/2 cup (1 stick) butter, melted
1/2 cup creamy peanut butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 cup strawberry jelly (see Note)
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the jelly. Beat with an electric beater on medium speed for 2 minutes, or until blended and crumbly.
3. Reserve 1 cup of the peanut butter mixture. Spread the remaining mixture over the bottom of the baking dish. Spread the jelly evenly over the mixture and crumble the reserved peanut butter mixture over the top.
4. Bake for 35 to 40 minutes, or until the topping is golden. Allow to cool completely, then cut into bars and serve.
NOTE: Sure, you can use your favorite flavor of jam or perserves in place of the strawberry jelly.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER BARS
08/09/2001
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24 servings
1 package (18.25 ounces) yellow cake mix
2 large eggs, lightly beaten
1 cup chunky peanut butter
1/2 cup (1 stick) butter, melted
1 package (10 ounces) peanut butter chips
1 can (14 ounces) sweetened condensed milk
1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the cake mix, eggs, peanut butter, and butter; mix well. Press half of the mixture onto the bottom of an ungreased 9" x 13" baking dish. Bake for 10 minutes.
3. Remove the peanut butter base from the oven, top with the peanut butter chips, and drizzle with the sweetened condensed milk. Crumble the remaining peanut butter mixture and sprinkle over the top. Bake for 25 to 30 minutes, or until golden.
4. Allow to cool completely then cut into bars.
NOTE: For chocolate peanut butter bars, you can substitute a chocolate cake mix for the yellow or chocolate chips for the peanut butter chips.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER CHOCOLATE CANDY
05/04/2001
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About 4 dozen
1 cup creamy peanut butter
1 cup (2 sticks) butter, melted
4 cups confectioners' sugar
1 cup graham cracker crumbs
2 cups (12 ounces) semisweet chocolate chips, melted
1. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the chocolate. Spread the mixture over the baking sheet. Spread the melted chocolate evenly over the top.
3. Freeze for 15 minutes then cut into squares. Serve, or cover and keep chilled until ready to serve.
OPTION: For extra peanutty flavor, use chunky peanut butter in place of the creamy.
"OOH IT'S SO GOOD!!"
Printable Recipe
PIE ON A STICK
08/03/2001
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8 servings
One 8-inch cheesecake
1 package (12 ounces) milk chocolate chips
2 tablespoons vegetable shortening
1/2 cup chopped macadamia nuts
8 wooden craft sticks
1. Line a baking sheet with waxed paper. Cut the cheesecake into 8 equal wedges. Make a 1/4-inch horizontal slit in the center back of the crust of each slice of cheesecake with the tip of a knife. Insert a wooden craft stick through the slit, halfway into each slice. Place the slices on the baking sheet, cover, and freeze overnight.
2. In a medium saucepan, melt the chocolate chips and shortening over low heat, stirring constantly. Remove from the heat and spoon over the frozen cheesecake slices, coating completely and allowing the excess chocolate to drip back into the saucepan.
3. Before the chocolate hardens, sprinkle 1 tablespoon macadamia nuts over the top of each and return to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen.
MAKE IT YOUR OWN: Make your own creations by teaming any of your favorite pies like key lime or pecan with your favorite chocolate (milk, white, or semisweet) and sprinkling with your favorite toppings like chopped nuts or brittle chips.
"OOH IT'S SO GOOD!!"
Printable Recipe
PISTACHIO BANANA WEDGES
09/14/2001
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8 to 10 servings
1/2 cup granulated sugar
1/4 cup vegetable shortening
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed
1/4 teaspoon vanilla extract
1 cup chopped pistachio nuts, divided
1 package (3 ounces) cream cheese
2 tablespoons confectioners' sugar
2 tablespoons semisweet chocolate chips, melted
1. Preheat the oven to 350 degrees. Coat a 9-inch pie plate with nonstick cooking spray.
2. In a large bowl, cream together the granulated sugar and shortening until light and fluffy. Add the egg and beat thoroughly.
3. Gradually blend in the flour, baking soda, and salt. Beat in the mashed bananas and vanilla until smooth.
4. Fold in 3/4 cup of the chopped pistachios. Spread the mixture into the pie plate.
5. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 30 minutes.
6. In a medium bowl, beat the cream cheese and confectioners' sugar until fluffy. Spread evenly over the top. Drizzle with the melted chocolate and sprinkle with the remaining 1/4 cup pistachios.
"OOH IT'S SO GOOD!!"
Printable Recipe
PISTACHIO BANANA WEDGES
12/07/2001
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8 to 10 servings
1/2 cup granulated sugar
1/4 cup vegetable shortening
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed
1/4 teaspoon vanilla extract
1 cup chopped pistachio nuts, divided
1 package (3 ounces) cream cheese
2 tablespoons confectioners' sugar
2 tablespoons semisweet chocolate chips, melted
1. Preheat the oven to 350 degrees. Coat a 9-inch pie plate with nonstick cooking spray.
2. In a large bowl, cream together the granulated sugar and shortening until light and fluffy. Add the egg and beat thoroughly.
3. Gradually blend in the flour, baking soda, and salt. Beat in the mashed bananas and vanilla until smooth.
4. Fold in 3/4 cup of the chopped pistachios. Spread the mixture into the pie plate.
5. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 30 minutes.
6. In a medium bowl, beat the cream cheese and confectioners' sugar until fluffy. Spread evenly over the top. Drizzle with the melted chocolate and sprinkle with the remaining 1/4 cup pistachios.
"OOH IT'S SO GOOD!!"
Printable Recipe
POWER BARS
06/14/2001
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25 bars
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups rolled oats
1 cup sweetened dried cranberries
1 cup chopped pecans
1. Preheat the oven to 375 degrees. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray.
2. In a large bowl, cream together the butter, sugars, eggs, and vanilla. Stir in the flour, salt, baking soda, and oats; mix well. Stir in the cranberries and pecans.
3. Spread the mixture over the baking sheet and bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool, then cut into bars and serve.
OPTIONS: If you have a favorite combination of dried fruit and nuts, like raisins and peanuts or dried cherries and walnuts, go ahead and substitute them for the cranberries and pecans in here.
"OOH IT'S SO GOOD!!"
Printable Recipe
PUMPKIN PARFAITS
11/21/2001
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6 to 8 servings
One 9-inch frozen pumpkin pie
2 cups (1 pint) heavy cream
3/4 cup maple syrup, divided
Candy corn for garnish
1. Bake the pie according to the package directions. Let cool for at least 2 hours.
2. Cut the pie into 6 or 8 slices, then cut each slice into about 12 chunks.
3. In a large bowl, beat the heavy cream and 1/4 cup maple syrup until stiff peaks form.
4. Spoon one third of the whipped cream mixture evenly into 6 to 8 parfait glasses. Layer half of the pie chunks over the cream. Drizzle with 1/4 cup of the remaining maple syrup; repeat the layers.
5. Top with the remaining whipped cream mixture and chill for at least 1 hour before serving. Garnish with the candy corn just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROCKY ROAD FUDGE
07/26/2001
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about 3 dozen squares
1 can (5 ounces) evaporated milk
1-2/3 cups sugar
1/2 teaspoon salt
2-1/2 cups miniature marshmallows, divided
1-1/2 cups (9 ounces) semisweet chocolate chips
1 cup peanuts, divided
1 teaspoon vanilla extract
1. Coat an 8-inch baking dish with nonstick cooking spray.
2. In a large saucepan, combine the evaporated milk, sugar, and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly.
3. Remove the saucepan from the heat and add 2 cups marshmallows, the chocolate chips, 3/4 cup peanuts, and the vanilla, stirring until the marshmallows and chocolate chips are melted.
4. Pour into the baking dish top with the remaining 1/2 cup marshmallows and 1/4 cup peanuts, gently pushing them into the fudge. Allow to cool until firm, then cut into 1-inch squares. Serve, or store in an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
RUM BALLS
12/03/2001
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About 4 dozen
1 package (11 ounces) chocolate wafer cookies, finely crushed
1-1/2 cups finely chopped pecans
1/2 cup light corn syrup
1/4 cup light or dark rum (see Note)
1/2 cup confectioners' sugar (see Serving Tip)
1. In a large bowl, combine the crushed cookies and pecans; mix well. Stir in the corn syrup and rum until thoroughly combined.
2. Place the confectioners' sugar in a shallow dish. Roll the cookie mixture into 1-inch balls. Roll in the confectioners' sugar until completely coated.
3. Serve, or store in an airtight container at room temperature until ready to use.
NOTE: When serving these cookies, be sure to offer an alternative for children and anyone else avoiding alcohol.
SERVNG TIP: These tend to absorb much of the confectioners' sugar right after coating, so be sure to coat them heavily. You might even want to coat them again just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
SANTA CUPCAKES
12/17/2001
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1 dozen cupcakes
12 paper baking cups
1 package (18.5 ounces) white cake mix, batter prepared according to package directions
1 cup mini holiday candy-coated chocolate candies, divided
1 container (16 ounces) vanilla frosting
Red sugar crystals for garnish
1-1/2 cups mini marshmallows
1. Preheat the oven to 350 degrees. Place paper baking cups in a 12-cup muffin tin.
2. Add 3/4 cup of the mini chocolate candies to the batter; mix well. Spoon the batter evenly into the baking cups and bake according to the package directions. Let cupcakes cool, then frost with the vanilla frosting.
3. Decorate cupcakes by sprinkling the top one-third and halfway down one side of each cupcake with red sugar crystals, making hats. Use green chocolate candies for the eyes and red ones for the noses. Cut 2 mini marshmallows in half lengthwise. Place 3 pieces of marshmallow at the edge of the red sugar to make hat brims. Place the remaining piece at the end of the red sugar on the sides to make hat tassels.
4. Make beards by placing 9 marshmallows in two rows over the bottom one-third of the frosting on each cupcake. Serve, or cover loosely until ready to serve.
Recipe courtesy of the Reynolds Kitchens
"OOH IT'S SO GOOD!!"
Printable Recipe
STRAWBERRY CHARLOTTE
07/31/2001
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8 servings
1 package (4-serving size) sugar-free cook-and-serve vanilla pudding mix
2 cups fat-free (skim) milk
1 quart fresh strawberries
2 tablespoons sugar
3 teaspoons vanilla extract, divided
1 package (3 ounces) ladyfingers, split in half
1-1/2 cups frozen whipped topping, thawed
2 tablespoons toasted sliced almonds (see Note)
1. Prepare the pudding according to the package directions, using the fat-free milk; set aside to cool.
2. Meanwhile, set aside 8 small strawberries for garnish; chill until serving time. Hull and slice the remaining strawberries and, in a medium bowl, combine with the sugar and 1 teaspoon of the vanilla; set aside.
3. Arrange the ladyfingers in the bottom and up the sides of a 2-1/2 quart glass serving bowl. Pour the sliced strawberries over the ladyfingers. Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding over the strawberries.
4. Spread the whipped topping over the pudding. cover and chill for at least 2 hours before serving. Just before serving, garnish with the reserved whole strawberries and the toasted almonds.
NOTE: To toast sliced almonds, spread them on a baking sheet and bake in a preheated 350 degree oven for 6 to 7 minutes, or until just lightly browned.
Nutritional Information, courtesy of the American Diabetes Association
Exchanges: 2 Carbohydrate, 1/2 Fat Per serving: 162 Calories, 36 Calories from Fat, 4g Total Fat, 2g Saturated Fat, 12mg Cholesterol, 217mg Sodium, 28g Carbohydrate, 2g Dietary Fiber, 17g Sugars, 4g Protein
"OOH IT'S SO GOOD!!"
Printable Recipe
STRAWBERRY RHUBARB MOLD
08/27/2001
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10 to 12 servings
1-1/2 cups water
1 cup sugar
2 packages (4-serving size) strawberry-flavored gelatin
1 package (16 ounces) frozen rhubarb, thawed, chopped, and well drained
1 can (20 ounces) fcrushed pineapple, drained
1/2 chopped walnuts
1. Coat a 2-quart mold with nonstick cooking spray.
2. In a medium saucepan, bring the water and sugar to a boil over high heat. Remove from the heat and add the gelatin, stirring until completely dissolved. Add the remaining ingredients; mix well.
3. Spoon into the mold then chill for 6 hours, or until firm. Unmold onto a serving platter and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
STRAWBERRY SNOWBALLS
08/13/2001
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6 servings
2 cups sweetened flaked coconut
1 package (4-serving size) strawberry-flavored gelatin
1 quart vanilla ice cream
1. Line a baking sheet with waxed paper. In a resealable plastic storage bag, combine the coconut and dry gelatin. Close the bag and shake until the coconut is completely colored; place in a shallow dish.
2. Scoop the ice cream into 6 balls and roll in the coconut mixture one at a time. Place the coated ice cream balls on the baking sheet, cover loosely, and freeze until firm. Serve, or cover well and keep frozen until ready to serve.
NOTE: You can make these in as many different colors as there are gelatin flavors!
"OOH IT'S SO GOOD!!"
Printable Recipe
SUNNY LEMON BARS
05/21/2001
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16 to 20 bars
1 package (18.25 ounces) lemon cake mix
2 eggs, divided
1/3 cup vegetable oil
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
1. Preheat the oven to 350 degrees.
2. In a large bowl, beat the cake mix, 1 egg, and oil until crumbly. Reserve 1 cup of the cake mixture for topping; set aside. Press the remaining cake mixture into an ungreased 9" x 13" baking dish. Bake for 12 minutes, or until lightly browned.
3. In a medium bowl, beat the cream cheese until creamy. Add the sugar, lemon juice, and remaining egg, beating until smooth. Pour the cream cheese mixture over the baked crust and sprinkle with the reserved 1 cup cake mixture.
4. Bake for 20 to 22 minutes, or until lightly browned. Let cool slightly, then cover and chill. Cut into bars and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
TIRAMISU PANCAKES
05/02/2001
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8 servings
2 packages frozen pancakes (12 pancakes per package)
1 package (8 ounces) cream cheese, softened
1 package (8 ounces) mascarpone cheese
2/3 cup confectioners' sugar
1 teaspoon instant coffee granules
2 tablespoons water
1 tablespoon unsweetened cocoa
1. Warm the pancakes acording to the package directions.
2. Meanwhile, in a large bowl, beat the cream cheese, mascarpone cheese, and confectioners' sugar until well combined. In a small bowl, dissolve the coffee granules in the water, then add to the cheese mixture; mix well.
3. Place 1 pancake on each of 8 plates then dollop each with cheese mixture; repeat the layers two more times, ending with a dollop of the cheese mixture topping each stack. Sprinkle with cocoa and serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
TRUFFLES
12/28/2001
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About 2 dozen
1/2 cup evaporated milk
1/4 cup sugar
2 teaspoons instant coffee granules
1 tablespoon hot water
2 cups (12 ounces) semisweet chocolate or white baking chips
1/2 cup finely chopped toasted almonds
1. In a small heavy saucepan, combine the evaporated milk and sugar; heat over medium heat until the mixture comes to a rolling boil. Boil for 3 minutes, stirring constantly; remove from heat.
2. In a cup, dissolve the coffee in the hot water; add to the milk mixture along with the chocolate chips and stir until the chocolate is melted and the mixture is smooth. Cover and chill for 1 hour.
3. Shape mixture into 1-inch balls, then roll in the almonds. Place on a cookie sheet, cover, and chill for at least 2 hours, or until firm.
TRUFFLES TIPS:
= Make two batches to mix together ona platter - one using semisweet chocolate and the other using white chocolate.
= Roll these in a variety of toppings besides toasted almonds or other chopped nuts, like colored sprinkles, colored granulated sugars, cocoa powder, and even crushed candy bars. They sure make a festive presentation!
"OOH IT'S SO GOOD!!"
Printable Recipe
UGLY CAKE
05/14/2001
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10 to 12 servings
Don't let this title scare you off! As I was reminded in a sneak preview of the new movie, "Shrek", you can't judge a book by its cover. See for yourself!
1 can (21 ounces) blueberry pie filling
1 package (18.25 ounces) yellow cake mix
2 eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1. Preheat the oven to 350 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. In a blender, puree the pie filling until smooth. Pour into a large bowl and add the cake mix, eggs, oil, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes. Stir in the walnuts.
3. Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a wooden toothpick inserted in the center comes out clean.
4. Cool slightly, then remove from the pan and continue cooling on a wire rack.
GARNISHING TIP: For the true "Shrek" experience, top this off with a drizzle of green icing and a few worms...gummy worms, I mean!
Printable Recipe
WEDDING CUPCAKES
06/08/2001
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18 cupcakes
1 package (18.25 ounces) white cake mix, batter prepared according to package directions
4 ounces cream cheese, softened (1/2 of an 8-ounce package)
1/4 cup raspberry preserves
1 container (16 ounces) white frosting
1/4 cup sugar
9 medium-sized white gumdrops
2 medium-sized yellow gumdrops, each cut into 9 narrow strips
1. Preheat the ovent o 350 degrees. Line 18 muffin cups with foil baking cups.
2. In a small bowl, stir together the cream cheese and raspberry preserves. Spoon half of the cake batter into the muffin cups. Spoon equal amounts of the cream cheese mixture onto the center of the batter; top with the remaining batter.
3. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely, then frost with white frosting.
4. Sprinkle a cutting board with the sugar. With a rolling pin, roll out the white gumdrops over the sugar until they form 1-1/2-inch circles, pressing the flattened gumdrops into the sugar as they get sticky. Cut each gumdrop in half. Place a yellow gumdrop strip lengthwise from the flat end to the rounded end of each half-circle. Pinch the flat side of each together and fold under to form a lily. Place one flower on each cupcake; serve on a tiered platter.
NOTE: In place of the gumdrop flowers, you may want to use real edible flowers.
"OOH IT'S SO GOOD!!"
ENTREES
Printable Recipe
ALL-IN-ONE CHICKEN
08/10/2001
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4 to 6 servings
1 pound hot Italian sausage, cut into 1-inch pieces
2 bell peppers (1 red and 1 yellow), cut into thin strips
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 medium sweet onion, thickly sliced
5 garlic cloves, coarsely chopped
1/2 teaspoon salt
1/2 teapsoon black pepper
1 can (15 ounces) sliced white potatoes, drained
1/4 pound sliced mushrooms
1/4 cup fresh chopped parsley
1. In a large skillet, cook the sausage and bell peppers over medium heat for about 10 minutes, until browned, stirring occasionally.
2. Add the chicken, onion, garlic, salt, and black pepper. Cook for about 5 minutes, or until the chicken is no longer pink, stirring occasionally.
3. Stir in the potatoes, mushrooms, and parsley. Reduce the heat to low, cover, and simmer for 5 to 7 minutes, or until the mushrooms are tender and the potatoes are heated through.
'OOH IT'S SO GOOD!!"
Printable Recipe
APRICOT LONDON BROIL
06/29/2001
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6 to 8 servings
1 cup apricot preserves
1/4 teaspoon ground red pepper
One 2-1/2 to 3-pound London broil (beef top round)
1/4 teaspoon salt
1/4 teasoon black pepper
1. Preheat the grill to medium-high heat. In a saucepan, combine the apricot preserves and ground red pepper over low heat, stirring until the preserves are melted. Set aside 1/2 cup of this sauce mixture.
2. Season the meat with the salt and pepper, then grill for 6 to 8 minutes per side, or until desired doneness, brushing occasionally with the apricot sauce.
3. Slice across the grain and serve topped with the reserved sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEFY TACO BAKE
09/04/2001
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4 servings
1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup
1 cup salsa
1/2 cup milk
6 flour or 8 corn tortillas (6- to 8-inch size), cut into 1-inch pieces
1 cup shrredded Cheddar cheese, divided
1. Preheat the oven to 400 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
2. In a large skillet, brown the ground beef over medium-high heat, stirring until crumbled; drain.
3. Stir in the soup, salsa, milk, tortillas, and 1/2 cup cheese; spoon into the baking dish.
4. Cover and bake for 30 minutes, or until hot. Sprinkle with the remaining 1/2 cup cheese, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BISTRO LAMB
05/10/2001
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3 to 4 servings
2 tablespoons vegetable oil
4 lamb shanks (10 to 12 ounces each)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 small onion, finely chopped
1 rib celery, finely chopped
1 large carrot, finely chopped
1 cup dry white wine
2 cans (14-3/4 ounces) ready-to-use chicken broth
1 can (10-3/4 ounces) tomato puree
1 sprig fresh rosemary, chopped
1/2 cup sherry
3 tablespoons cornstarch
1. Heat the oil in a large, deep skillet over high heat. Season the lamb shanks with the salt and pepper. Add the shanks to the skillet and cook for 6 to 8 minutes, turning to brown on all sides.
2. Add the garlic, onion, celery, and carrot, and cook for 1 to 2 minutes, or until the garlic begins to turn golden. Add the wine, chicken broth, tomato puree, and rosemary; cover, and bring to a boil. Reduce the heat to low and simmer for 1-1/2 to 2 hours, or until tender. Remove the lamb shanks from the skillet and cover to keep warm.
3. In a small bowl, whisk together the sherry and cornstarch. Add to the skillet and cook until the sauce thickens. Pour the sauce over the lamb shanks and serve.
OPTION: To make this a really hearty dish, after the sauce thickens, mix in 2 cups drained cannellini beans and/or canned whole potatoes and cook for 12 to 15 minutes, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLACKENED FISH
05/31/2001
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4 servings
2 tablespoons paprika
1 teaspoon crushed dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
4 halibut steaks (5 to 6 ounces each)
1. Spray COLD barbecue grill racks with nonstick cooking spray. Preheat the grill to medium-high heat.
2. In a small bowl, combine the paprika, thyme, onion powder, garlic powder, sugar, ground red pepper, salt, and black pepper; mix well. Rub evenly over both sides of the fish.
3. Grill the fish for 7 to 8 minutes per side, or until the fish is cooked through and flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
BREAKFAST EGG SANDWICH
09/07/2001
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1 serving
1 egg
2 tablespoons shredded Cheddar cheese
1 English muffin or bagel, split
1. Coat a 2-cup measuring cup or small round microwave-safe bowl with nonstick cooking spray.
2. Break the egg into the cup and scramble, then mix in the cheese.
3. Microwave at high power for 1 minute, or until set (microwave oven temperatures vary, so adjust cooking time according to your microwave).
4. Meanwhile, toast the English muffin or bagel. Place the cooked egg in the English muffin or bagel, and serve.
OPTIONS:
For a heartier egg sandwich, mix in cooked chunked ham, brown-and-serve sausages, or a sprinkle of bacon bits.
Want it lighter? Use anyof the refrigerated or frozen egg substitutes (1/4 cup equals one egg).
"OOH IT'S SO GOOD!!"
Printable Recipe
BUBBLIN' BEER DOGS
08/23/2001
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6 servings
6 deli-style beef hot dogs (1 pound total)
1 can (12 ounces) beer
6 hot dog buns, split
1. In a large saucepan, bring the beer to a boil over high heat.
2. Prick each hot dog several times with a fork; add to the boiling beer and boil for 5 to 6 minutes, until heated through. Serve in the buns and top with your favorite hot dog toppings.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUFFALO WING SANDWICHES
07/30/2001
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4 servings
1/2 cup hot cayenne pepper sauce (see Note)
4 boneless, skinless chicken breast halves (about 1-1/4 pounds total)
4 kaiser rolls, cut in half horizontally
1 cup shredded iceberg lettuce
1/2 cup blue cheese dressing
1. Preheat the grill to medium-high heat.
2. Place the hot sauce in a shallow dish. Compeltely coat the chicken breasts with the hot sauce.
3. Grill the chicken for 6 to 7 minutes per side, or until cooked through and the juices run clear.
4. Top the bottom half of each roll with shredded lettuce, grilled chicken, then dressing. Replace the tops of the rolls and serve.
NOTE: For spicier chicken, add a few drops of hot pepper sauce to the cayenne pepper sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAJUN GRILLED CHEESE
10/04/2001
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4 servings
4 tablespoons butter, softened
8 slices crusty Italian bread
6 tablespoons pepper jelly
8 slices Pepper Jack cheese
2 links andouille sausage, grilled, each link cut into quarters and split lengthwise (see Note)
8 slices Muenster cheese
1. Spread 2 tablespoons butter on one side of four slices of bread. Spread pepper jelly on one side of the remaining slices of bread. On the slices of bread with pepper jelly, place two slices of Pepper Jack cheese and two pieces of grilled andouille sausage.
2. Cover the andouille sausage with two slices of Muenster cheese and top with the remaining slices of bread, butter-side out.
3. Preheat a large skillet or griddle over medium heat. Place sandwiches, butter-side down, in the skillet and spread the remaining 2 tablespoons butter over the tops of the sandwiches.
4. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve immediately.
NOTE: Andouille is a spicy smoked pork sausage that's a specialty in Cajun cooking. You can substitute another smoked sausage, if you'd like.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESY BAKED CATFISH
08/02/2001
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6 servings
1/4 cup vegetable oil
1 cup cornflake crumbs (see Note)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
6 catfish fillets (about 2 pounds total)
Nonstick cooking spray
1. Preheat the oven to 400 degrees. Coat a large rimmed baking sheet with nonstick cooking spray.
2. Place the oil in a shallow dish. In another shallow dish, combine the cornflake crumbs, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well.
3. Season catfish fillets with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip the seasoned fillets in the oil, then in the crumb mixture, coating completely. Place on the baking sheet.
4. Lightly coat the tops of the fillets with nonstick cooking spray then bake for 18 to 20 minutes, or until the coating is golden and the fish flakes easily with a fork. Serve immediately.
NOTE: You can buy ready-made cornflake crumbs, or make your own by crushing cornflakes very finely.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESY CHICKEN POTPIE
10/11/2001
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6 to 8 servings
1 tablespoon butter
1 medium-sized red bell pepper, chopped
1 small onion, chopped
1 can (10-3/4 ounces) condensed Cheddar cheese soup
1/4 cup milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) whole potatoes, drained and quartered
1/4 teaspoon ground red pepper
2 cups cooked, chunked chicken
1 package (11 ounces) refrigerated breadstick twists
1. Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large skillet, melt the butter over medium-high heat and saute the red pepper and onion for 5 to 6 minutes, or until tender. Add the soup, milk, corn, potatoes, and ground red pepper; mix well and cook for 4 to 5 minutes, or until heated through.
3. Stir in the chicken, then pour into the baking dish.
4. Separate the breadsticks, twist, and place 6 lengthwise across the chicken mixture. Twist the remaining 6 breadsticks, forming a checkerboard pattern.
5. Bake for 20 to 22 minutes, or until the breadsticks are golden and the potpie is bubbly.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN AND BISCUITS
04/30/2001
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4 to 6 servings
1 can (14-1/2 ounces) ready-to-use chicken broth
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon black pepper
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 packages (10.8 ounces each) refrigerated biscuits (5 biscuits each)
1/2 teaspoon paprika
1/2 cup chopped fresh parsley
1. In a large skillet, combine the broth, butter, and pepper. Add the chicken chunks and cook over medium-high heat for 5 minutes, or until bubbly. Place the biscuits evenly over the top.
2. Reduce the heat to low, cover, and cook for 10 minutes. Sprinkle with the paprika and simmer, uncovered, for 10 to 12 minutes, or until the broth is slightly thickened. Sprinkle with the parsley and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN MAGIC
09/17/2001
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4 servings
1 pound linguine
3/4 cup olive oil
9 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 package (10 ounces) precooked sliced chicken
3/4 cup chicken broth
1/2 teaspoon dried thyme
1. Cook the linguine to desired doneness; drain and place in a large serving bowl.
2. Meanwhile, in a large saucepan, heat the olive oil over medium heat; add the garlic and saute for 5 minutes.
3. Cool slightly to prevent splattering, then stir in the red pepper and salt. Gradually stir in the chicken, broth, and thyme. Reduce the heat to low and simmer until heated through.
4. Toss with the linguine and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN OSCAR
03/22/2001
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6 servings
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
6 boneless, skinless chicken breast halves (about 1-1/2 pounds total), lightly pounded
About 2 tablespoons butter
1 package (10 ounces) frozen asparagus spears, thawed and drained
1 can (6-1/2 ounces) lump crabmeat, drained and flaked
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons fresh lemon juice
1. Preheat the oven to 450 degrees. In a shallow dish, combine the flour, salt, and pepper; mix well. Add the chicken, turning to coat completely.
2. In a large skillet, melt 1 tablespoon butter over medium heat. Add the chicken in batches and saute for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed.
3. Place the chicken in a single layer in a 9" x 13" baking dish. Top each cutlet with an equal amount of asparagus then crabmeat.
4. In a small bowl, combine the remaining ingredients; mix well, then spoon evenly over the crabmeat. Bake for 8 to 10 minutes, or until the sauce is bubbly and light golden. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN PESTO
05/30/2001
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4 to 6 servings
6 boneless, skinless chicken breast halves
1/2 cup bottled pesto sauce (see Note)
6 slices mozzarella cheese
1. Preheat the grill to medium-high heat. Grill the chicken breasts for 12 to 15 minutes, or until no pink remains, turning them over halfway through the grilling.
2. Spoon about 1 tablespoon pesto sauce evenly over the top of each piece of cooked chicken.
3. Place a slice of mozzarella cheese over the pesto sauce, close the grill cover, and continue cooking for 2 to 3 minutes, or until the cheese is melted.
NOTE: Pesto sauce is usually available in the supermarket dairy case near the fresh pasta.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN STRUDEL
01/12/2001
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4 to 6 servings
1 cup cooked chicken chunks
1 package (10 ounces) frozen chopped asparagus, thawed and drained
1 jar (17 ounces) Alfredo sauce, divided
1 sheet frozen puff pastry (1/2 of a 17.3 ounce package), thawed
Nonstick cooking spray
1. Preheat the oven to 400 degrees. In a medium bowl, combine the chicken, asparagus, and 3/4 cup Alfredo sauce; mix well.
2. Unfold the puff pastry onto a large baking sheet. Spoon the chicken mixture lengthwise down the center of the pastry. Cut slits 1 inch apart lengthwise down each side of the filling.
3. Braid the dough over the filling, overlapping to form "X" shapes. Spray the top with nonstick cooking spray.
4. Bake 25 to 27 minutes, or until golden brown and heated through.
5. In a small saucepan, heat the remaining Alfredo sauce over low heat. Slice the strudel and serve topped with the sauce.
NOTE: Don't limit yourself to just using chicken here - try turkey, or even leftover meat or fish. It's also a sure hit served as an appetizer.
"OOH IT'S SO GOOD!!"
Printable Recipe
CITRUS TROUT
11/26/2001
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8 servings
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon salt
1/8 teaspoon black pepper
8 trout fillets (about 2 pounds total) (see Tips)
4 large lemons, sliced
1/4 cup chopped parsley
1. Preheat the oven to 400 degrees. In a shallow dish, combine the butter, salt, and pepper; mix well.
2. Dip the trout fillets in the butter mixture and place on large rimmed baking sheets. Sprinkle the parsley over the fish and top with lemon slices.
3. Bake for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
TIPS: It's best to buy fresh trout from a fish market and keep the fish on ice till you're ready to prepare it. The sooner you make this after buying the fish, the better!
It's nice to garnish this with additional fresh chopped parsley just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CLAM CHOWDER CASSEROLE
04/17/2001
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4 to 6 servings
1 package (8 ounces) elbow macaroni
2 cups (8 ounces) shredded sharp white Cheddar cheese
2 cans (10-3/4 ounces each) condensed New England clam chowder
1 can (6-1/2 ounces) minced clams, drained
2 scallions, thinly sliced
1/2 teaspoon black pepper
1 cup oyster crackers
1 tablespoon butter, melted
1. Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain and place in a medium bowl.
3. Add the cheese, clam chowder, clams, scallions, and pepper to the noodles; mix well. Pour into the baking dish, sprinkle evenly with the crackers, and drizzle with the butter.
4. Bake for 25 to 30 minutes, or until bubbly and the topping is golden.
NOTE: For added color and flavor, you might want to mix in half of a diced red bell pepper along with the chowder and other ingredients.
"OOH IT'S SO GOOD!!"
Printable Recipe
COMPANY PORK TENDERLOIN
11/01/2001
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4 to 6 servings
1/2 cup bottled sweet-and-sour (duck) sauce
1 tablespoon plus 1 teaspoon soy sauce
1/8 teaspoon ground red pepper (see Note)
2 pork tenderloins (1-1/2 to 2 pounds total)
1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil, then coat the foil with nonstick cooking spray.
2. In a measuring cup, combine the sweet-and-sour sauce, soy sauce, and ground red pepper; mix well. Place the pork on the baking sheet and pour half the sauce over the top.
3. Bake for 45 to 50 minutes, or until little pink remains for medium-well, or no pink remains for well-done. Slice thinly and serve topped with the remaining sauce.
NOTE: If you like a spicier sauce, add more ground red pepper.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRAB-STUFFED FLOUNDER
09/06/2001
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6 servings
6 tablespoons (3/4 stick) butter, divided
1 celery stalk, finely chopped
1 small onion, finely chopped
1/4 cup chopped fresh parsley
1 can (4.25 ounces) crabmeat, drained and flaked
1/2 cup plain dry bread crumbs
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
6 flounder fIllets (about 2 pounds total)
1/4 teaspoon paprika
1. Preheat the oven to 400 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the celery, onion, and parsley, and saute for 5 to 6 minutes, or until the celery and onion are tender. Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice, and ground red pepper.
3. Spoon crabmeat evenly over the fillets. Starting from the small end, roll up each fillet jelly-roll style; place the rolls seam side down in the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika.
4. Bake for 20 to 25 minutes, or until the fish flakes easily with a fork. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY CHICKEN
01/30/2001
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6 servings
1-1/2 cups fresh cranberries
1/2 small green bell pepper
1/2 small onion
1/4 cup sugar
Juice of 2 limes, divided
1 teaspoon grated lime peel
1/4 teaspoon ground ginger
3/4 teaspoon salt, divided
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
1/4 teaspoon black pepper
1 tablespoon olive oil
1. Place the cranberries, green pepper, and onion in a food processor and process until finely chopped. Place in a medium bowl and stir in the sugar, juice of one lime, the lime peel, ginger, and 1/4 teaspoon salt. Cover and chill for at least 1 hour.
2. Season the chicken with the remaining 1/2 teaspoon salt and the black pepper.
3. In a large skillet, heat the oil over medium heat. Cook the chicken for 7 to 8 minutes per side, or until no longer pink. Stir in the juice of the remaining lime then serve the chicken topped with the cranberry salsa.
NOTE: How to tell if cranberries are fresh? Aside from being hard and bright, they should bounce.
"OOH IT'S SO GOOD!!"
Printable Recipe
DEEP-DISH PIZZA
05/07/2001
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6 to 8 slices
1 pound store-bought pizza dough
1 pound hot Italian sausage, casing removed (see Options)
1 cup pizza or spaghetti sauce
25 slices pepperoni
1 small green bell pepper, cut into 1/4-inch strips
1 small onion, sliced
1-1/2 cups (6 ounces) shredded mozzarella cheese
1. Preheat the oven to 450 degrees. Coat a 12-inch deep-dish pizza pan with nonstick cooking spray.
2. Using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan and comes three quarters of the way up the sides; set aside.
3. In a large skillet, cook the sausage, pepper, and onion over medium heat for 6 to 8 minutes, or until crumbly and no pink remains, stirring constantly; drain.
4. Spread the sauce over the dough, then top with the sausage, pepperoni, pepper, and onon. Sprinkle with the cheese.
5. Bake for 20 to 25 minutes, or until the crust is crisp and brown. Cut and serve.
OPTIONS: If you prefer a less-spicy pizza, go ahead and use a mild or sweet sausage.
"OOH IT'S SO GOOD!!"
Printable Recipe
DUTCH TREAT: FUNCHI
11/15/2001
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6 to 8 servings
1 can (15 ounces) black-eyed peas, drained
1 cup packed dark brown sugar
1 can (3 ounces) real bacon bits
4 tablespoons butter
2 garlic cloves, minced
1/2 teaspoon salt
2 cups water
1 cup cornmeal
1. Coat a 2-quart bowl with nonstick cooking spray.
2. In a large saucepan, combine all the ingredients except the cornmeal; bring to a boil over medium-high heat.
3. Gradually stir in the cornmeal and cook for 4 to 5 minutes, or until the mixture is very stiff and pulls away from the sides of the pan. Pour into the prepared bowl.
4. Cover the bowl for a few minutes with a serving plate, then invert onto the plate. Slice, and serve warm.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY CHILI PIZZA
11/09/2001
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6 individual pizzas
1 pound ground beef
1 onion, chopped
1 can (15-1/2 ounces) chili starter with beans
1 can (14-1/2 ounces) diced tomatoes, drained
6 pita breads
3 cups (12 ounces) shredded mozzarella cheese (see Note)
1. Preheat the oven to 400 degrees.
2. In a large skillet, brown the ground beef and onion over medium heat; drain. Add the chili starter and diced tomatoes; mix well.
3. Spread the mixture equally over each pita bread and top with the shredded cheese. Place the pizzas on rimmed baking sheets and bake for 10 to 12 minutes, or until the cheese is melted and the pita is crisp. Cut into wedges and serve.
NOTE: For a spicier taste, substitute shredded Mexican cheese blend for the mozzarella cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
FAJITAS ON THE GRILL
06/13/2001
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6 to 8 servings
1/2 cup Italian dressing
3 tablespoons fresh lime juice
One 1-1/2 pound flank steak
3 large bell peppers (red or green), cut into strips
2 large onions, each cut crosswise into 1/2-inch slices
Eight 8-inch flour tortillas, warmed
1 jar (16 ounces) salsa
1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the Italian dressing and lime juice; mix well then brush over the steak, peppers, and onions.
3. Grill the steak, peppers and onions for 8 to 10 minutes per side, or until desired doneness. Slice the steak across the grain and serve with the peppers and onions in the tortillas topped with the salsa.
NOTE: If you don't have a grill screen for grilling the veggies, make sure to cut them large enough and place them crosswise on the grill to keep them from falling through the grill rack. Oh, be sure to top the fajitas with sour cream and guacamole - but go ahead and add any of your favorite toppings.
"OOH IT'S SO GOOD!!"
Printable Recipe
FIFTEEN-MINUTE MEATBALLS
12/14/2001
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1 pound ground beef
3/4 cup plain dry bread crumbs
1/2 cup water
1/4 cup coarsely chopped fresh parsley
1 egg
1-1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 jar (28 ounces) spaghetti sauce
1/3 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
1. In a large bowl, combine the ground beef, bread crumbs, water, parsley, egg, garlic powder, salt, and pepper; mix well. Form the mixture into 15 meatballs, and place in a microwave-safe 9" x 13" baking dish.
2. In a medium bowl, combine the spaghetti sauce and Parmesan cheese; pour over the meatballs. Cover with plastic wrap and microwave at 70% power for 12 minutes, or until the meatballs are completely cooked through.
3. Remove the plastic wrap and sprinkle with the mozzarella cheese. Microwave at 70% power for 1 to 1-1/2 minutes, or until the cheese is melted.
SERVING TIP: Serve over spaghetti or on submarine (a.k.a. hero or hoagie) rolls.
"OOH IT'S SO GOOD!!"
Printable Recipe
FISH FRY
04/13/2001
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4 to 6 servings
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons sugar
2 teaspoons salt
1 cup water
1 egg
Peanut oil for frying
2-1/2 pounds cod fillets, cut into individual portions
1. In a large bowl, combine the flour, baking powder, sugar, salt, water, and egg; mix well.
2. Heat 1 inch of oil in a large deep skillet over medium heat until hot but not smoking. Dip the cod fillets into the batter, coating completely, then fry in the oil for 4 to 5 minutes per side, or until the coating is golden and the fish flakes easily with a fork.
3. Drain on a paper towel-lined platter. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARLIC LOVER'S CHICKEN
03/09/2001
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3 to 4 servings
1 whole chicken (3 to 3-1/2 pounds)
1/4 cup olive oil
1 tablespoon finely chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1 head garlic, separated into cloves (about 15)
1. Preheat the oven to 350 degrees. Place the chicken in a roasting pan; set aside.
2. In a small bowl, mix together the oil, basil, salt, and pepper; brush over the chicken, then place the garlic cloves over and inside the chicken.
3. Roast the chicken for 1-1/2 to 1-3/4 hours, or until the chicken is golden and no pink remains, basting occasionally. Cut, and serve with the pan juices.
"OOH IT'S SO GOOD!!'
Printable Recipe
GERMAN-STYLE RIBS
10/22/2001
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4 to 6 servings
3 pounds beef short ribs
2 tablespoons vegetable oil
1 can (10-3/4 ounces) condensed onion soup
1 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cloves
1/2 teaspoon black pepper
1 slice pumpernickel bread, crumbled
1. In a soup pot, brown the short ribs in the oil over medium-high heat for 6 to 8 minutes; drain.
2. Add the remaining ingredients except the crumbled bread and bring to a boil. Reduce the heat to medium-low, cover, and cook for 1-1/2 to 2 hours, or until done to desired tenderness, stirring occasionally.
3. Stir in the crumbled bread and serve.
NOTE: Serve with warm egg noodles or additional pumpernickel bread on the side.
"OOH IT'S SO GOOD!!"
Printable Recipe
GLAZED CORNISH HENS
04/02/2001
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2 servings
2 Cornish hens, each cut in half
2 tablespoons sugar
1/2 teaspoon ground red pepper
2 tablespoons vegetable oil
1 can (15-1/4 ounces) fruit cocktail in heavy syrup with syrup reserved
1 can (10-1/2 ounces) condensed chicken broth
1/4 cup orange marmalade
1 tablespoon cornstarch
1. Season the Cornish hens with the sugar and ground red pepper. Heat the oil in a large skillet over high heat.
2. Add the Cornish hens to the skillet breast side down and brown for 4 to 5 minutes. Turn the hens over and add the reserved fruit cocktail syrup and chicken broth.
3. Cover and cook for 18 minutes. Uncover and add the fruit cocktail , marmalade, and cornstarch; mix well. Cook for 1 to 2 minutes, or until the sauce has thickened and no pink remains in the hens.
SERVING TIP: While the hens are cooking, why not prepare some rice or noodles to serve with all that fruity sauce?
"OOH IT'S SO GOOD!!"
Printable Recipe
GREEK SPINACH PIE
04/23/2001
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12 to 15 servings
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (4 ounces each) crumbled feta cheese
1/2 cup grated Parmesan cheese
1 egg
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon ground nutmeg
Half of a 16-ounce package phyllo dough
4 tablespoons (1/2 stick) butter, melted
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, combine the spinach, feta cheese, Parmesan cheese, egg, olive oil, onion powder, and nutmeg; mix well.
3. Cut the sheets of phyllo dough in half crosswise. Place half of the phyllo dough in the baking dish one sheet at a time, lightly brushing each sheet with butter. Spread the spinach mixture over the phyllo then layer with the remaining phyllo dough, lightly brushing each sheet with butter. Cut into squares or diamonds, then bake for 25 to 30 minutes, or until golden. Slice through along the cut lines, and serve hot.
NOTE: For a pretty finishing touch and added flavor, brush the top with a beaten egg and sprinkle with 2 teaspoons sesame seeds before baking.
"OOH IT'S SO GOOD!!"
Printable Recipe
HE-MAN QUICHE
05/18/2001
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6 to 8 servings
1 refrigerated, folded pie crust (from a 15-ounce package)
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded sharp Cheddar cheese
1 pound hot Italian sausage, crumbled, cooked, and drained
1-1/2 cups heavy cream
3 eggs
1. Preheat the oven to 350 degrees. Unfold the pie crust and place in an 8-inch round cake pan, pressing firmly against the pan to form a crust; flute, if desired, and set aside.
2. In a medium bowl, combine the Swiss and Cheddar cheeses. Sprinkle half of the cheese mixture into the pie crust. Top with the crumbled sausage, then sprinkle with the remaining cheese mixture.
3. In a medium bowl, whisk together the cream and the eggs; pour into the crust over the cheese and sausage. Bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean. Cut into wedges and serve.
NOTE: For a less spicy version, just use a mild sausage or even a turkey sausage.
"OOH IT'S SO GOOD!!"
Printable Recipe
HEARTY HAM BAKE
04/16/2001
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6 to 8 servings
1 can (10-3/4 ounces) condensed Cheddar cheese soup
1/3 cup milk
1/2 cup sour cream
1/2 teaspoon black pepper
4 cups cubed cooked ham
1 package (14 ounces) frozen broccoli florets, thawed and drained
1 package (10 ounces) refrigerated pizza dough
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine the soup, milk, sour cream, and pepper; mix well. Stir in the ham and broccoli; mix well, then spoon into the baking dish.
3. Unroll the pizza dough and cut crosswise into eleven 1-inch strips. Place 5 strips lengthwise over the top of the ham mixture, leaving a space between each strip. Place the remaining 6 strips crosswise over the top, forming a crisscross pattern.
4. Bake for 35 to 40 minutes, or until the crust is golden and the casserole is heated through. Serve immediately.
Preparation Tip: I recommend baking this with the casserole dish on a rimmed baking sheet. That way, cleanup is easier if the mixture bubbles up over the sides.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOMETOWN GRILLED CHEESE
03/28/2001
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4 sandwiches
8 slices (1/4 pound) Colby cheese
3/4 pound sliced deli roast beef
8 slices potato bread
2 tablespoons prepared horseradish sauce
1/2 cup packaged French-Fried onions
8 slices (1/4 pound) Swiss cheese
4 tablespoons (1/2 stick) butter, softened
1. Distribute the colby cheese and roast beef equally over 4 slices of bread. Spread horseradish sauce over the roast beef and sprinkle with French-fried onions. Place the Swiss cheese over the onions, then top with the remaining 4 slices of bread.
2. Spread the butter evenly over the top and bottom of each sandwich.
3. Preheat a large skillet or griddle over medium heat. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY-GARLIC DRUMSTICKS
12/26/2001
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2 dozen drumsticks
24 chicken drumsticks
1 teaspoon salt
1/2 teaspoon black pepper
1 cup honey
1/4 cup chopped garlic
2 tablespoons hot pepper sauce
1. Preheat the oven to 400 degrees.
2. Place the drumsticks on 2 rimmed baking sheets and season with the salt and pepper; bake for 30 minutes.
3. Meanwhile, in a medium bowl, combine the honey, garlic, and hot pepper sauce; mix well. Remove the drumsticks from the oven and brush with the sauce.
4. Bake for 20 to 25 more minutes, or until no pink remains and the juices run clear.
SERVING TIP: Make an extra batch of the honey-garlic sauce for dipping.
"OOH IT'S SO GOOD!!"
Printable Recipe
ITALIAN ROLL-UPS ("BRACIOLA")
05/22/2001
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4 to 6 servings
3 cups Italian-flavored bread crumbs
1/2 cup grated Romano cheese
1/2 pound Genoa or other salami, finely chopped
4 eggs
1 cup water
1/2 teaspoon black pepper
1-1/2 pounds boneless beef round or rump roast, cut into 1/8-inch slices (about 12 to 15 slices)
1/4 cup olive oil
1 jar (28 ounces) spaghetti sauce
1. In a small bowl, combine bread crumbs, cheese, salami, eggs, water, and pepper; mix well. Spread the mixture evenly over the beef slices; roll up jelly roll-style and secure each with a toothpick.
2. In a large pot, heat the oil over medium-high heat and brown the beef rolls in batches for 6 minutes, turning to brown on all sides.
3. Reduce the heat to low and add the spaghetti sauce; cover and simmer for 35 to 40 minutes, or until the beef is tender. Remove the toothpicks before serving.
PREPARATION TIP: Why not ask the butcher to cut the rump roast into thin slices for you? It sure makes this easier!
Printable Recipe
JAMMIN' PORK TENDERLOIN
03/06/2001
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8 servings
1/4 cup honey
1/3 cup lime juice
1 teaspoon grated lime peel
2 garlic cloves, minced
2 tablespoons yellow mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pork tenderloins (2 pounds total), well trimmed
1. In a large resealable plastic storage bag, combine all the ingredients except the tenderloins; mix well. Add the tenderloins, seal, and marinate in the refrigerator for at least 4 hours, or overnight, turning the bag occasionally.
2. Preheat the broiler. Place the pork on a broiler pan or rimmed baking sheet; discard the marinade. Broil for 7 to 9 minutes per side, or until desired doneness.
3. Slice the tenderloins across the grain and serve.
NUTRITIONAL ANALYSIS, compliments of the American Diabetes Association:
Serving Size: 4 to 5 slices
154 calories, 38 calories from fat, 4g total fat, 1g saturated fat, 65mg cholesterol, 144mg sodium, 5g carbohydrate, 0g dietary fiber, 5g sugars, 24g protein
'OOH IT'S SO GOOD!!'
Printable Recipe
LAMB STEW
11/12/2001
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6 to 8 servings
2 tablespoons vegetable oil
3 pounds lamb stew meat
2 cups water
3 tomatoes, chopped
2 onions, chopped
2 green bell peppers, diced
2 garlic cloves, minced
1 teaspoon hot pepper sauce
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon salt
1. In a large soup pot, heat the oil over medium-high heat. Add the lamb and brown on all sides for 5 to 7 minutes.
2. Add the water, cover, and simmer on low heat for 15 minutes. Stir in the remaining ingredients and bring to a boil, uncovered, over high heat.
3. Reduce the heat to low and simmer for 45 to 50 minutes, or until the vegetables are tender and the mixture is thickened.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMON DILL CHICKEN
08/29/2001
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4 servings
2 tablespoons olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons chopped fresh dill weed
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total)
1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the oil, lemon juice, garlic, dill weed, and salt; mix well.
3. Brush the chicken with the mixture then grill it for 6 to 7 minutes per side, or until no pink remains and the juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
LINGUINE WITH SHRIMP
01/18/2001
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4 to 6 servings
1 pound linguine
1 can (28 ounces) crushed tomatoes, undrained
1 pound fresh shrimp, peeled and deveined
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Cook the linguine acording to the package directions. Drain, rinse, drain again; place in a large serving bowl and cover to keep warm.
2. Meanwhile, in a large skillet, heat the crushed tomatoes over medium heat until simmering. Add the shrimp and cook for 2 minutes. Stir in the parsley, oregano, basil, red pepper, salt, and black pepper. Cover and simmer over low heat for 2 to 3 minutes until the shrimp turn pink.
3. Pour over the hot linguine and toss until evenly coated. Serve immediately.
SERVING SUGGESTION: If you'd like, top the finished dish with a couple tablespoons grated Parmesan cheese after tossing to really bring out the Italian flavors.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN BREAKFAST
02/15/2001
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2 to 3 servings
2 tablespoon olive oil
3 corn tortillas, cut into 1/2-inch pieces
1 medium onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 small tomato, finely chopped
1 teaspoon dried oregano
4 eggs, lightly beaten
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup salsa
1. In a large skillet, heat the olive oil over medium-high heat. Add the tortilla pieces and cook for 2 to 3 minutes, until they begin to get crisp, stirring occasionally.
2. Add the onion, jalapeno pepper, and garlic, and saute for 1 to 2 minutes, or until the onion is transparent. Stir in the tomato and oregano; mix well.
3. Add the eggs and stir to scramble until the eggs are set. Remove the skillet from the heat, add the cheese, and stir until the cheese is melted. Top with the salsa and serve.
NOTE: I like to serve this with warm corn tortillas and a side of black beans.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN STEW
03/26/2001
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6 to 8 servings
3 pounds beef stew meat, cut into 1-inch cubes
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 pounds fresh mushrooms, cut in half
3 large onions, chopped
4 garlic cloves, minced
4 cans (4 ounces each) chopped green chilies, drained
1 can (15 ounces) tomato sauce
1 cup dry red wine
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1. In a large bowl, combine the meat and flour; toss to evenly coat the steak.
2. In a soup pot, heat the oil over medium-high heat. Add the meat and cook for 5 to 6 minutes, or until browned on all sides, stirring constantly. Add the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 2 to 2-1/2 hours, or until the beef is fork-tender, stirring occasionally.
NOTE: Served over hot cooked rice, this makes a satisfying one-bowl meal.
"OOH IT'S SO GOOD!!"
Printable Recipe
MINT-ROASTED LEG OF LAMB
03/16/2001
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6 to 8 servings
One 7- to 9-pound leg of lamb
12 garlic cloves
12 fresh mint leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1/2 stick) butter, melted
1. Preheat the oven to 325 degrees. Line a roasting pan with aluminum foil and coat the foil with nonstick cooking spray.
2. Using a sharp paring knife, carefully pierce the surface of the lamb evenly 24 times, making each slit about 1-1/2 inches deep. Stuff garlic cloves in some slits and fresh mint leaves in others, making sure they're pushed all the way into the meat. Rub the lamb with salt and pepper and place in the roasting pan. Brush with the melted butter.
3. Roast for 3 to 3-1/2 hours, or until a meat thermometer registers 160 degrees for medium, or until desired doneness beyond that, basting with the pan juices every 30 minutes.
NOTE: If there's any lamb left over, slice it up to make yummy gyro sandwiches.
"OOH IT'S SO GOOD!!"
Printable Recipe
NACHO RAVIOLI
07/19/2001
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4 to 6 servings
1 package (25 ounces) frozen beef-filled ravioli
1 jar (16 ounces) salsa
1/2 cup (2 ounces) shredded Cheddar cheese
1 can (2.25 ounces) sliced black olives, drained
2 scallions, sliced
1. Prepare the ravioli according to the package directions; drain and set aside in the colander.
2. In the same pot, heat the salsa over medium heat for 2 to 4 minutes. Return the ravioli to the pot; mix well, and cook for 2 to 4 minutes, or until heated through.
3. Place the ravioli on a platter and sprinkle with the cheese, black olives, and scallions. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
OCTOBERFEST PATTIES
10/15/2001
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1 pound ground beef
1 pound ground pork
1 teaspoon caraway seed
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup plain bread crumbs
1 tablespoon vegetable oil
1 jar (12 ounces) beef gravy
1/2 pound sliced fresh mushrooms
1. In a large bowl, combine the ground beef, ground pork, caraway seed, garlic powder, salt, and pepper; mix well and form into 6 equal-sized patties.
2. Place the bread crumbs in a shallow dish and coat the patties evenly.
3. In a large skillet, heat the oil over medium heat and cook the patties for 5 to 6 minutes per side, or until the juices run clear and no pink remains. Remove to a platter and cover to keep warm.
4. Place the gravy and mushrooms in the skillet and cook over medium heat for 3 to 4 minutes, or until the mushrooms begin to soften. Spoon over the patties and serve immediately.
'OOH IT'S SO GOOD!!"
Printable Recipe
OLD-TIME FRIED CHICKEN
02/19/2001
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3 to 4 servings
1/2 cup milk
One 3- to 3-1/2-pound chicken, cut into 8 pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 cups vegetable shortening or oil
1. Place the milk in a large bowl. Add the chicken, coating completely. In another large bowl, combine the flour, salt, and pepper; mix well. Remove the chicken from the milk and place in the flour mixture, coating completely.
2. Heat the shortening in a large deep skillet over medium heat until hot but not smoking. Carefully place the chicken in the skillet and cook, turning occasionally, for 20 to 22 minutes, or until the coating is brown and the chicken is no longer pink inside. Drain on a paper towl-lined platter. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE CHICKEN PACKETS
07/12/2001
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6 servings
1/2 pound sliced fresh mushrooms
2 cans (15 ounces each) pinto beans, rinsed and drained
1-1/2 teaspoons minced garlic
6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon black pepper
12 orange slices
2 tablespoons butter, melted
6 tablespoons frozen orange juice concentrate, thawed
1. Preheat the grill to medium-high heat. Cut six 12" x 16" rectangles of aluminum foil.
2. Layer the mushrooms, pinto beans, and 1/4 teaspoon garlic in the center of each rectangle. Top with the chicken breasts and season with the salt and pepper. Top with the orange slices; drizzle with butter and orange juice concentrate. Bring the edges of the foil together and seal the ends of the foil well.
3. Place the packets on the grill rack, cover, and grill for 20 to 25 minutes, or until no pink remains in the chicken and the juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE DUCK
10/23/2001
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4 servings
One 5- to 6-pound duck, cut in half (see Note)
1 tablespoon plus 1 teaspoon salt, divided
1 teaspoon black pepper
1 jar (12 ounces) orange marmalade
1 can (11 ounces) mandarin oranges, drained
1/8 teaspoon ground red pepper
1. Preheat the oven to 450 degrees.
2. Season the duck on both sides, sprinkling evenly with 1 tablespoon salt and the pepper. Place on a rack in a roasting pan and prick the skin all over with a fork. Roast for 45 minutes.
3. Meanwhile, in a medium bowl, combine the marmalade, the remaining 1 teaspoon salt, the mandarin oranges, and ground red pepper; mix well. Remove the duck from the oven and spread 1/2 cup of the marmalade mixture over it; reserve the remaining mixture.
4. Reduce the oven temperature to 325 degrees and bake the duck for about 1 hour, or until the juices run clear and a meat thermometer inserted in the center reads 165 degrees. Serve the duck topped with the remaining sauce.
NOTE: If the duck is frozen when purchased, ask the butcher to cut it in half for you.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORIENTAL BURGERS
03/02/2001
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4 burgers
1 to 1-1/4 pounds ground beef
1 tablespoon soy sauce
1 to 2 cloves garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon ground ginger
1/2 cup cold cooked rice
1. In a medium bowl, combine all the ingredients; mix well. Shape the mixture into 4 equal-sized patties.
2. Preheat a grill pan or skillet over medium-high heat then cook the patties for 4 to 5 minutes per side, or until no pink remains.
NOTE: To make this into a meat loaf, double all the ingredients and form into a loaf on a baking sheet. Bake in a preheated 350 degree oven for about an hour, or until no pink remains. Don't forget that bottled chopped garlic works just as well as fresh; it's usually available in the supermarket produce department.
"OOH IT'S SO GOOD!!"
Printable Recipe
OVEN BEEF STEW
01/08/2001
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6 to 8 servings
2 pounds beef stew meat, trimmed
4 medium potatoes, cut into 1-inch chunks
6 medium carrots, cut into 1/2-inch chunks
1 medium onion, chopped
2 cups tomato juice
1 cup water
3 tablespoons quick-cooking tapioca
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In the baking dish, combine the beef, potatoes, carrots, and onion; mix well.
3. In a large bowl, combine the remaining ingredients; mix well. Pour over the beef and vegetables.
4. Cover tightly with aluminum foil and bake for 2 to 2 1/4 hours, or until the beef and vegetables are tender.
NOTE: This is the perfect dish for a make-ahead dinner. Just put it together, cover, and chill. Start baking it 2 1/2 to 3 hours before serving time.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACHY PORK CHOPS
02/12/2001
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4 servings
4 pork loin chops (1 1/2 to 2 pounds total), about 1 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 can ( 15 1/4 ounces) sliced peaches in heavy syrup
2 tablespoons light brown sugar
1 teaspoon ground ginger
1. Season both sides of the pork chops with the salt and pepper.
2. Heat the oil in a large skillet over meidum-high heat and brown the pork chops for 3 to 4 minutes per side.
3. Stir in the remaining ingredients. Reduce the heat to medium and simmer for 15 to 20 minutes, or until the pork chops are cooked through and the sauce has thickened. Serve immediately.
NOTE: Serve over hot rice or noodles, along with some rolls to dunk in that rich sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
POPCORN SHRIMP PIZZA
02/23/2001
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6 to 8 slices
1 pound store-bought pizza dough
1/2 cup spaghetti sauce
1 cup shredded Colby-Jack cheese
1 box (8 ounces) frozen breaded popcorn shrimp
1 scallion, thinly sliced
1. Preheat the oven to 425 degrees. Coat a 12- to 14-inch pizza pan with nonstick cooking spray. Using your hands, spread the dough to cover the bottom of the pan.
2. With a fork, prick the dough 15 to 20 times. Spread the sauce evenly over the dough and sprinkle with the cheese. Top with the shrimp and bake for 12 to 15 minutes, or until the crust is crisp and brown.
3. Remove from the oven and sprinkle with the scallions. Cut and serve immediately.
"OOH IT'S SO GOOD!!:
Printable Recipe
PORK TENDERLOIN
01/23/2001
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4 to 6 servings
1 tablespoon vegetable oil
2 pork tenderloins (1-1/2 to 2 pounds total)
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1/3 cup water
1 tablespoon chopped fresh parsley
1. In a large skillet, heat the oil over high heat. Rub the pork with the sage, salt, and pepper. Add the pork to the skillet and brown on all sides.
2. Add the garlic and water, then reduce the heat to medium-low, cover, and cook for 15 to 17 minutes, or until desired doneness.
3. Sprinkle with the parsley, cut into thin slices, and serve with the pan drippings.
"OOH IT'S SO GOOD!!"
Printable Recipe
PRIME RIB
09/28/2001
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6 to 8 servings
One 4- to 4 1/2-pound boneless beef rib eye roast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons salt
2 teaspoons black pepper
1. Preheat the oven to 350 degrees. Place the meat fat side up on a rack in a large roasting pan.
2. In a small bowl, combine the garlic powder, onion powder, salt, and black pepper; mix well and rub over the surface of the beef.
3. Roast for 1 1/2 to 1 3/4 hours, or until a meat thermometer inserted in the center reaches 140 degrees for medium-rare, or until desired doneness beyond that.
4. Remove the meat to a cutting board and let stand for 15 to 20 minutes; slice across the grain into thick slices, and serve.
SERVING SUGGESTIONS:
For a quick horseradish sauce, combine 1/2 cup mayonnaise, 1/3 cup drained prepared white horseradish, 1 teaspoon lemon juice, and 1/4 teaspoon white pepper in a small bowl. Mix well, cover, and chill for at least 30 minutes.
To serve this au jus, simply warm the pan drippings with some canned beef broth and, if you'd like, a bit of red wine.
"OOH IT'S SO GOOD!!"
Printable Recipe
PRONTO PUPS
10/02/2001
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6 servings
1 cup pancake mix
2 tablespoons self-rising cornmeal mix
1/2 cup milk
1 egg
1/2 teaspoon ground red pepper
1 cup oil
6 hot dogs (1 pound total)
6 wooden skewers
1. In a shallow dish, combine the pancake and cornmeal mixes, milk, egg, and ground red pepper: mix well and set aside.
2. In a large skillet, heat the oil over medium heat until hot but not smoking.
3. Place a hot dog lengthwise on each skewer. Roll the hot dogs in the pancake mixture, coating completely.
4. Place the coated hot dogs in the skillet in batches and cook for 1 to 2 minutes per side, or until the coating is golden and the hot dogs are heated through. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
QUICK LASAGNA TOSS
01/05/2001
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6 to 8 servings
12 lasagna noodles, broken into large pieces
1 pound hot Italian sausage, casings removed
1 jar (26 ounces) spaghetti sauce
1 cup ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1. Cook the noodles according to the package directions; drain.
2. Meanwhile, in a soup pot, cook the sausage over medium-high heat for 6 to 8 minutes, or until no pink remains, stirring to crumble the sausage; drain.
3. Add the noodles and the remaining ingredients; mix well. Reduce the heat to medium-low and cook for 6 to 8 minutes, or until heated through and the cheese is melted. Serve immediately.
NOTE: Sprinkle with a bit of chopped parsley before serving to give this an extra-fancy, extra-fresh look.
"OOH IT'S SO GOOD!!"
Printable Recipe
READY-IN-MINUTES RISOTTO
02/13/2001
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3 to 4 servings
2 tablespoons butter
1 cup long- or whole-grain rice
1 can (10-1/2 ounces) condensed chicken broth
1 cup water
4 scallions, chopped
1/4 cup grated Parmesan cheese
1. Melt the butter in a medium saucepan over medium heat. Add the rice and saute until golden. Add the chicken broth and bring to a boil.
2. Reduce the heat to low, cover, and simmer for 10 minutes, stirring once.
3. Add the water and scallions and return to a boil, then reduce the heat to low and simmer for 10 minutes, or until the rice is tender.
4. Remove from the heat and stir in the cheese until blended. Serve immediately.
NOTE: For vegetable risotto. add chopped fresh, frozen, or canned veggies.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROASTED TOMATO SPAGHETTI
08/20/2001
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4 to 6 servings
12 plum tomatoes, quartered lengthwise
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped fresh parsley, divided
3 cloves garlic, minced
1/2 cup olive oil, divided
1 pound spaghetti
1/2 cup chopped fresh basil
2 tablespoons butter, melted
1/2 cup grated Parmesan cheese
1. Preheat the oven to 400 degrees. Place the cut tomatoes in a 9" x 13" baking dish. Season with the sugar, salt, and pepper.
2. In a small bowl, mix 1/4 cup parsley, the garlic, and 2 tablespoons oil. Spoon the mixture evenly over the tomatoes and drizzle with another 2 tablespoons oil. Bake uncovered for 40 to 45 minutes, or until tender.
3. Prepare the spaghetti according to the package directions; drain.
4. In a large serving bowl, combine the basil, melted butter, and the remaining 1/4 cup parsley and 1/4 cup olive oil; mix well. Add the roasted tomatoes and spaghetti; toss. Sprnkle with the Parmesan cheese, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALMON WITH DILL
07/10/2001
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4 servings
2 tablespoons butter
3/4 cup half-and-half
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped fresh dill weed
Four 4-ounce salmon fillets, skin removed
1. In a large skillet, melt the butter over medium-high heat. Add the remaining ingredients except the salmon; stir well.
2. Add the salmon to the skillet and reduce the heat to medium-low. simmer, uncovered, for 12 to 15 minutes, or until the fish flakes easily with a fork, turning halfway through the cooking.
3. Place the salmon on a serving platter and serve topped with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
SAUCY CHICKEN
04/11/2001
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4 servings
1 can (10-3/4 ounces) condensed cream of chicken soup
1/2 cup dry white wine
1 tablespoon Dijon-style mustard
4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1. In a medium bowl, combine the soup, wine, and mustard; set aside.
2. Season the chicken with the salt and pepper. Coat a large skillet with nonstick cooking spray, then heat over medium-high heat. Place the chicken in the skillet and cook until lightly browned on both sides.
3. Add the soup mixture to the chicken and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or until no pink remains in the chicken. Serve the chicken topped with the sauce.
SERVING TIPS: I like to serve the chicken over hot cooked rice or curly noodlles to soak up all that creamy sauce. And for a little extra flavor and texture, it's nice to add an 8-ounce package of sliced mushrooms to the skillet at the same time as the soup mixture.
"OOH IT'S SO GOOD!!"
Printable Recipe
SAUSAGE BAKE
10/16/2001
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6 to 8 servings
3 cups all-purpose flour
2 teaspoons salt, divided
1/4 teaspoon black pepper
2 tablespoons dried dill or mixed herbs (like dried chives, parsley, and basil)
4 eggs, beaten
1-3/4 cups milk
2 tablespoons butter
1 medium onion, coarsely chopped
1 pound kielbasa, cut into 1/2-inch angled slices
1 cup (4 ounces) shredded Swiss cheese
1. In a large bowl, combine the flour, 1 teaspoon salt, the pepper, and dill. Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth. Fill a large pot half-full with water and add the remaining 1 teaspoon salt; bring the water to a hard, rolling boil over high heat.
2. Over the pot, with a wide, slotted spoon, scoop out a spoonful of the batter and shake it lightly until it breaks into strands that fall into the water; the pieces of batter will congeal to form spaetzle.
3. When the spaetzle float to the top of the water, remove them with a clean slotted spoon and drain on paper towels; repeat until no batter remains. Place the spaetzle in a 9" x 13" baking dish and set aside.
4. In a skillet, melt the butter over medium heat; add the onion and saute for 7 to 8 minutes, or until soft and golden. Add the kielbasa to the skillet and saute for 2 to 3 minutes.
5. Spoon the kielbasa mixture over the spaetzle and sprinkle with the Swiss cheese. Bake for 15 to 17 minutes, or until heated through and the cheese is melted.
NOTE: If you prefer, you can cook packaged dried spaetzle according to its directions, place it in a baking dish as above, then proceed with Step #4.
"OOH IT'S SO GOOD!"
Printable Recipe
SHRIMP WITH SALSA
08/28/2001
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6 to 8 servings
1 can (15 ounces) black beans, rinsed and drained
1 small green bell pepper, chopped
1 small red onion, finely chopped
1/2 cup chopped celery
2 tablespoons chopped fresh cilantro
2/3 cup salsa
1/4 cup lime juice
2 tablespoons vegetable oil
2 tablespoons honey
1/4 teaspoon salt
Leaf lettuce
2 pounds cooked large shrimp
1. In a large bowl, combine the black beans, bell pepper, onion, celery, and cilantro.
2. In a medium bowl, combine the salsa, lime juice, vegetable oil, honey, and salt; stir until blended. Toss with the vegetables until well mixed; cover and chill.
3. To serve, place leaf lettuce on a platter and salsa mixture in the center, then surround with shrimp.
"OOH IT'S SO GOOD!!"
Printable Recipe
SKILLET MEAT LOAF
04/10/2001
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4 servings
1 pound ground beef
1/2 cup stuffing mix
1 small onion, finely chopped
1 egg
1 can (10-3/4 ounces) condensed tomato soup, divided
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup water
1/2 teaspoon Italian seasoning
1. In a large bowl, combine the beef, stuffing mix, onion, egg, 1/4 cup soup, and the salt; mix well. Shape into four oval patties about 1/2 inch thick.
2. Heat the oil in a medium skillet over medium heat. Add the patties and brown on both sides; drain if necessary.
3. Stir the water into the remaining soup and pour over the browned patties. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until no pink remains in the beef, stirring the sauce occasionally.
NOTE: As the meatloaf is cooking, prepare some instant mashed potatoes to serve topped with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
SKILLET SHEPHERD'S PIE
10/30/2001
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4 to 6 servings
2 cups cubed cooked chicken (see Note)
1 package (16 ounces) frozen mixed vegetables, thawed and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon black pepper
4 cups hot mashed potatoes (see Note)
1. In a large skillet, combine all the ingredients except the potatoes over high heat; mix well.
2. Cook for 5 to 8 minutes, or until heated through, stirring frequently. Remove from the heat and dollop with the potatoes. Serve immediately.
MAKE IT EVEN EASIER...by using packaged pre-cooked sliced chicken and instant mashed potatoes.
"OOH IT'S SO GOOD!!"
Printable Recipe
SOUTHWEST TURKEY MELT
09/27/2001
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4 sandwiches
1/4 cup salsa
3 tablespoons mayonnaise
3 scallions, thinly sliced
3/4 pound sliced deli turkey
8 slices sourdough bread
4 slices Pepper-Jack cheese
4 tablespoons (1/2 stick) butter
1. In a small bowl, combine the salsa, mayonnaise, and scallions; mix well.
2. Evenly divide the turkey over 4 slices of bread, then place a slice of cheese over each. Spread the salsa mixture evenly over the cheese, then top with the remaining bread.
3. In a large skillet, melt 2 tablespoons butter over low heat. Place the sandwiches in the skillet and cook for 2 or 3 minutes. Add the remaining butter to the skillet, then turn the sandwiches over and cook for another 2 to 3 minutes, or until the cheese is melted. Serve immediately.
"OH IT'S SO GOOD!!"
Printable Recipe
SPICY MACARONI AND CHEESE
09/11/2001
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4 to 6 servings
1 package (8 ounces) elbow macaroni
4 cups (16 ounces) shredded Mexican cheese blend
1-1/2 cups milk
2 eggs
1/4 teaspoon black pepper
1 can (4-1/2 ounces) chopped green chilies, drained
1 cup coarsely crushed corn chips
1. Preheat the oven to 350 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain and place in a large bowl. Add the remaining ingredients except the corn chips; mix well, then pour into the casserole dish and sprinkle with the corn chips.
3. Bake for 30 to 35 minutes, or until hot and bubbly and the top is golden. Cut and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY RIGATONI
06/20/2001
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4 to 6 servings
1 pound rigatoni pasta
1 tablespoon vegetable oil
1 pound hot Italian pork sausage, casings removed
1 large onion, thinly sliced
3 cans (15 ounces each) Great Northern beans, undrained
1 bunch broccoli, cut into florets
1 can (14-1/2 ounces) ready-to-use chicken broth
1/2 teaspoon garlic powder
1 teaspoon salt
1. In a soup pot, cook the pasta according to the package directions; drain, rinse, drain again, then set aside in the colander.
2. In the same pot, heat the oil over medium-high heat and add the sausage and onion. Saute for 12 to 15 minutes, or until the sausage is no longer pink and the onion is tender. Add the beans, broccoli, broth, garlic powder, and salt; mix well. Cook for 8 to 10 minutes, or until the sauce thickens.
3. Add the pasta and cook until warmed through and well combined with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAK AND PASTA
05/03/2001
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4 to 6 servings
1 package (16 ounces) penne pasta
4 tablespoons olive oil, divided
1 pound boneless beef bottom round, cut into 1/4 inch strips
1 large red onion, cut into thin wedges
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons prepared horseradish, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups broccoli florets
4 plum tomatoes, chopped
1. Cook the pasta according to the package directions; drain, rinse, and drain again.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over high heat. Add the beef and onion, and cook for 4 to 5 minutes, or until the beef is browned.
3. In a large bowl, combine the mayonnaise, sour cream, horseradish, salt, black pepper, and the remaining 3 tablespoons oil; mix well. Add the cooked pasta, the beef mixture, broccoli, and tomatoes. Toss until well combined and serve warm.
SERVING TIP: Serve this warm or cold - it's great both ways!
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAK FOR TWO
02/26/2001
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2 servings
One 2-inch-thick beef porterhouse steak (about 2 pounds)
3 tablespoons vegetable oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
2 medium onions, thinly sliced
3 garlic cloves, minced
1. Rub the steak with 1 tablespoon vegetable oil, the salt, and pepper.
2. Heat the remaining 2 tablespoons oil in a large skillet over high heat. Add the steak and place the onions and garlic around the steak. Brown the steak for about 3 minutes.
3. Reduce the heat to medium, turn the steak and onions over; cover and cook for 10 to 12 minutes for medium-rare, or until desired doneness. Cut the beef away from the bone, slice across the grain, and serve topped with the onions.
NOTE: This makes a great dinner served along with a stuffed baked potato and a tossed salad.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED CHEDDAR BURGERS
05/17/2001
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6 burgers
2 pounds ground beef
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup real bacon bits
1/2 teaspoon black pepper
6 hamburger buns, split
1. In a large bowl, combine the ground beef, Cheddar cheese, bacon bits, and black pepper; mix well, then shape the mixture into 6 equal-sized patties.
2. Heat a skillet over medium-high heat. Cook the patties in batches for 4 to 5 minutes on each side, or until no pink remains. Place in the buns and serve.
FINISHING TOUCH: These are great served with traditional burger toppings including lettuce, tomato, and sweet onion.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMER STUFFED PEPPERS
08/17/2001
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6 servings
1 can (29 ounces) tomato sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 cup uncooked instant rice
1 small onion, chopped
6 medium bell peppers, washed, tops removed, and seeded
1. In a soup pot, combine the tomato sauce, water, garlic powder, salt, and black pepper; mix well. Remove 1 cup of the mixture to a large bowl.
2. Add the ground beef, rice, and onion to the bowl of tomato mixture; mix well. Stuff each bell pepper with an equal amount of the mixture and place in the soup pot. Spoon sauce from the pot over the peppers.
3. Cover and cook over low heat for 55 to 60 minutes, or until no pink remains in the meat and the rice is tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET-AND-HOT ONION RINGS
01/22/2001
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4 to 6 servings
2-1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 cup sugar
3 tablespoons baking powder
1 tablespoon ground red pepper
2 teaspoons salt
2 cups club soda
Vegetable oil for frying
2 large sweet yellow onions, cut into 3/8-inch-thick slices and separated into rings
1. In a large bowl, combine the flour, cornstarch, sugar, baking powder, ground red pepper, and salt. Whisk the club soda into the flour mixture.
2. In a large saucepan, heat 2 inches of oil over medium heat until hot but not smoking.
3. Dip each onion ring into the batter, allowing the excess to drip back into the bowl. Fry a few rings at a time for 5 to 6 minutes, or until golden. Drain on a paper towel-lined platter before serving.
"OOH IT'S SO GOOD!"
Printable Recipe
SWEET-AND-SOUR RIBS
07/27/2001
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3 to 4 servings
1/2 cup barbecue sauce
3/4 cup sweet-and-sour sauce
1 tablespoon hot pepper sauce
2 pounds country-style pork ribs
1. Preheat the grill to medium-high heat.
2. In a medium bowl, combine all the ingredients except the ribs; mix well.
3. Baste the ribs with the sauce, then grill them for 10 minutes. Turn the ribs and baste again; discard excess basting sauce. Grill the ribs for another 10 minutes, or until completely cooked through.
NOTE: Country-style ribs are meatier than spareibs, but you still might want to make a double batch because these disappear so fast!
"OOH IT'S SO GOOD!!"
Printable Recipe
TERIYAKI CHICKEN THIGHS
06/22/2001
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4 servings
8 large chicken thighs, skinned if desired (about 2 pounds)
1/2 cup soy sauce
5 scallions, chopped
1/4 cup lime juice
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic, minced
1. Place the chicken in a large resealable plastic storage bag. In a small bowl, combine the remaining ingredients; mix well and add to the chicken. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally.
2. Preheat the grill to medium heat. Drain the chicken, reserving the marinade. Bring the reserved marinade to a boil in a small saucepan; set aside for basting.
3. Cook the chicken, with the grill lid open, over medium heat for 10 minutes on each side, or until cooked through and no pink remains, basting often until the last five minutes of cooking with the reserved marinade.
GARNISHING TIP: This becomes a real eye-popper garnished with sliced scallions and lime wedges.
"OOH IT'S SO GOOD!!"
Printable Recipe
TROPICAL RED SNAPPER
11/14/2001
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4 servings
1/2 cup fresh lime juice
2 scallions, thinly sliced
4 garlic cloves, minced and divided
2 teaspoons salt, divided
1 teaspoon black pepper, divided
4 red snapper fillets (about 5 ounces each)
6 tablespoons butter, divided
1 large onion, chopped
1 green bell pepper, chopped
6 plum tomatoes, chopped
1/2 cup all-purpose flour
1. In a 9" x 13" glass baking dish, combine the lime juice, scallions, half of the minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well. Place the fish fillets in the mixture, cover, and marinate in the refrigerator for 1 hour.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat and saute the onion, bell pepper, and remaining 2 garlic cloves for 5 minutes. Add the plum tomatoes, remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 15 minutes, or until the tomatoes have broken down.
3. Meanwhile, place the flour in the shallow dish and coat the fish fillets on both sides, discarding the marinade. In another large skillet, melt the remaining 4 tablespoons butter over medium heat and saute the fish for 4 to 5 minutes per side, or until it flakes easily with a fork.
4. Place the fish on a platter and spoon the tomato mixture over the fillets.
"OOH IT'S SO GOOD!!"
Printable Recipe
TUNA NOODLE CASSEROLE
10/05/2001
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6 to 8 servings
1 package (16 ounces) elbow macaroni
1 can (12 ounces) water-packed tuna, drained and flaked
2 can (10-3/4) ounces each) condensed cream of mushroom soup
1 can (8-1/2 ounces) peas, drained
2 cups (8 ounces) shredded Swiss cheese, divided
1 cup (1/2 pint) heavy cream
1/4 teaspoon black pepper
1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Prepare the macaroni according to the package directions; drain, rinse, and drain again.
3. In a large bowl, combine the macaroni, tuna, soup, peas, 1-1/2 cups cheese, the cream, and pepper; mix well then pour into the baking dish.
4. Sprinkle the remaining 1/2 cup cheese over the top and ake for 20 to 25 minutes, or until bubbly and heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
TUNA ON THE GRILL
07/17/2001
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4 servings
1/3 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons light brown sugar
2 cloves garlic, minced
4 tuna steaks (6 to 8 ounces each)
1. In a baking dish, combine the soy sauce, oil, sugar, and garlic to make a marinade; mix well.
2. Rinse the tuna with cold water and pat dry with a paper towel. Add the tuna to the marinade, cover, and marinate in the refrigerator for 20 to 30 minutes, turning the tuna over halfway through the marinating.
3. Spray the cold barbecue grill racks with nonstick cooking spray. Heat the grill to medium-high heat.
4. Remove the tuna from the marinade, discarding any excess marinade; grill the tuna for 4 to 5 minutes per side, or until desired doneness.
NOTE: Tuna steaks can be cooked to your desired doneness anywhere from rare to medium to well-done.
"OOH IT'S SO GOOD!!"
Printable Recipe
TURKEY CREPES
03/30/2001
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4 servings
16 slices (about 1 pound) deli turkey
1 cup orange marmalade
1/3 cup sweetened dried cranberries (optional)
3 tablespoons butter
1/4 teaspoon salt
3 cups warm mashed potatoes (instant or homemade)
1. Fold each slice of turkey in half and then in half again, making quarter circles; set aside.
2. In a large skillet, combine the orange marmalade, cranberries, butter, and salt. Cook over medium heat until the butter is melted, stirring constantly.
3. Working in batches, add the folded turkey to the skillet and cook 2 to 4 minutes, or until the turkey is heated through. Arrange 4 slices of turkey on each of 4 plates.
4. Place a scoop of mashed potatoes in the center of each plate and top with sauce from the skillet.
"OOH IT'S SO GOOD!!"
Printable Recipe
TURKEY MUFFIN CUPS
11/23/2001
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3 to 6 servings
2 cups prepared stuffing
1 egg
1 cup turkey gravy
1 cup chunked cooked turkey
1/2 cup cooked peas and carrots
1/4 teaspoon black pepper
1. Preheat the oven to 375 degrees. Coat a 6-cup muffin tin with nonstick cooking spray. In a medium bowl, combine the stuffing and egg; mix well.
2. Place equal amounts of stuffing into each muffin cup and, using your fingers, press the stuffing up the sides and over the bottoms of the cups to form crusts.
3. In another medium bowl, combine the remaining ingredients; mix well and pour equally into the crusts.
5. Bake for 18 to 20 minutes, or until heated through. Remove from the muffin tin and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
VEAL WITH ARTICHOKE HEARTS
02/08/2001
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2 servings
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 pound veal cutlets, pounded to 1/4-inch thickness (see Note)
1/4 cup (1/2 stick) butter
1 can (14 ounces) artichoke hearts, drained and quartered
1 tablespoon fresh lemon juice
1/2 cup dry white wine
1. In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the veal cutlets with the flour mixture.
2. In a large skillet, melt the butter over medium heat. Add the coated veal cutlets and brown on both sides. Add the artichoke hearts, lemon juice, and wine; mix well. Cook for 2 to 3 minutes, or until heated through. Serve immediately.
NOTE: Depending on the size of the veal cutlets, they can be left whole or cut into medallions before cooking. Try this over wide noodles or your favorite type of pasta.
"OOH IT'S SO GOOD!!"
MISCELLANEOUS
Printable Recipe
BLUE CHEESE TOPPER
12/04/2001
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About 2-1/2 cups
2 cups (8 ounces) crumbled blue cheese
1/2 cup chopped red onions
1/4 cup chopped fresh parsley
1/3 cup olive oil
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon black pepper
1. In a 9-inch pie plate, sprinkle the blue cheese in an even layer. Top with the onions and parsley.
2. In a small bowl, combine the remaining ingredients; mix well and pour over the blue cheese mixture.
3. Cover and chill for at least 1 hour before serving.
SERVING TIPS:
Use as a tasty, chunky dressing
Makes a hearty change-of-pace topper for burgers
Top crusty bread, crackers, and apple & pear slices
"OOH IT'S SO GOOD!!"
Printable Recipe
BRUNCH COCKTAILS
12/31/2001
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BLOODY MARY - About 1-1/2 quarts, 4 to 6 servings
1 can (46 ounces) tomato juice
3 tablespoons lime juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared white horseradish, drained
1 teaspoon hot pepper sauce
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup Vodka (optional:)
6 cellery stalks, trimmed and cleaned
Ice cubes
1. In a large covered jar or pitcher, combine all the ingredients except the celery and ice. Shake or mix until evenly blended.
2. Place a celery stalk and a few ice cubes in individual tall drink glasses.
3. Pour the Bloody Mary mixture over the ice and serve.
NOTE: This can easily be doubled or tripled and served in a punch bowl for larger gatherings. And be sure your guests know there's alcohol in it, unless you prefer to leave out the vodka.
MIMOSAS - About 2-1/2 quarts, 8 to 10 servings
2 quarts orange juice, chilled
1 bottle (750 ml) champagne or sparkling wine, chilled (see Note)
1 orange, thinly sliced
1. In a large pitcher, combine the orange juice and champagne. Immediately pour into champagne or wine glasses.
2. Garnish each serving with an orange slice.
NOTE: For a nonalcoholic version of this brunch favorite, mix the orange juice with ginger ale or sparkling cider instead of champagne.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUTTER WITH A TWIST
08/06/2001
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Flavored butters are great for using on and in loads of foods. There are endless possible variations, but try these for a start.
LEMONY DILL BUTTER
2 sticks butter, softened
1 tablespoon fresh lemon juice
3 teaspoons fresh choped dill
1/8 teaspoon black pepper
1 teaspoon lemon zest (optional)
KICK-IT-UP BUTTER
2 sticks butter, softened
1 tablespoon dry ranch dressing mix
1/2 teaspoon ground red pepper
1/8 teaspoon liquid smoke (optional)
PINA COLADA BUTTER
4 sticks butter, softened
1 can (8 ounces) crushed pineapple, drained
1 cup flaked coconut
1/4 cup drained and chopped maraschino cherries
VANILLA NUT BUTTER
2 sticks butter, softened
2 tablespoons chopped nuts, such as pistachios, walnuts, or macadamia nuts
3 tablespoons honey
1/4 teaspoon vanilla extract
Here are the directions for each set of ingredients: In a small bowl, combine all the ingredients. Serve immediately, or cover and chill, then soften a bit before serving.
SERVING SUGGESTIONS:
*Slather sweet flavored butter on rolls and breakfast pastries for a memorable brunch treat.
*Saute seafood or chicken breast strips in a couple tablespoons of flavored butter for a quick entree.
*Roll up savory butter log-style in waxed paper, chill, then slice and serve topping grilled steaks or thick-cut pork chops.
*Top frozen pancakes and waffles with a healthy dollop of sweet flavored butter.
"OOH IT'S SO GOOD!!"
Printable Recipe
FROSTY THE CHEESE BALL
12/24/2001
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Makes about 3 cups
2 packages (8 ounces each) cream cheese, softened
1 container (3 ounces) real bacon bits
1-1/4 cups finely chopped walnuts
1/4 cup mayonnaise
2 scallions, finely chopped
1/2 cup chopped fresh parsley
1 tablespoon prepared white horseradish
1/4 teaspoon crushed red pepper
1. In a large bowl, combine all the ingredients; mix well.
2. Divide the mixture into three balls: one small, one medium, and one large. Arrange the balls on a serving platter in a line to form a snowman lying down.
3. Serve, or cover and chill until ready to serve.
SERVING TIP: It's fun to garnish this with sliced black olives for the eyes and mouth, a baby carrot for the nose, red bell pepper triangles for buttons, and pretzel sticks for arms, but feel free to use any of your favorite edible delights.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRUIT SMOOTHIE
06/18/2001
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About 1 quart, 4 to 6 servings
1 package (10 ounces) frozen strawberries in syrup
1 banana, peeled
2 cups orange juice
2 tablespoons honey
2 cups ice
1. In a blender, combine all the ingredients except the ice; blend on medium speed until smooth.
2. Add the ice and blend until slushly. Pour into glasses and serve.
OPTIONS: It's easy to fancy this up - just garnish each glass with a fresh strawberry and a slice of orange. If you prefer other flavors, make it your own by using your favorite combination of frozen and fresh fruit.
"OOH IT'S SO GOOD!!"
Printable Recipe
GOLDEN POLENTA
07/06/2001
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6 to 8 servings
4 cups water
1/4 cup (1/2 stick) butter
1-1/2 teaspoons salt
2 cups fine-ground yellow cornmeal
1. Coat a 9" x 5" loaf pan with nonstick cooking spray.
2. Place the water, butter, and salt in a large saucepan and bring to a boil over high heat. Remove from the heat and slowly whisk in the cornmeal until the mixture is smooth and no lumps remain.
3. Spoon the mixture into the loaf pan, packing it down firmly. Allow to cool for at least 1 hour, or until firm. Invert the pan over a cutting board to remove the polenta. Cut into thick slices and serve.
NOTE: Polenta can be served as is, or it can be sliced and sauteed, grilled, or even deep-fried. Smother it with gravy, or cover with spaghetti sauce or a bit of pesto sauce and sprinkle of grated Parmesan cheese. Any way you serve it, polenta is the perfect go-along for steak, chicken, or fish.
"OOH IT'S SO GOOD!!"
Printable Recipe
MATZO BALLS
04/06/2001
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About 1 dozen
4 eggs
1/2 cup water
1/3 cup vegetable shortening, melted
1 teaspoon salt
1 cup matzo meal (see Note)
1. In a large bowl, combine the eggs, water, shortening, and salt; mix well. Add the matzo meal and stir until combine; do not overmix. Cover and chill for 30 minutes.
2. Using slightly-wet hands, form the mixture into 12 golf ball-sized balls.
3. Meanwhile, bring a soup pot of salted water to a rolling boil over medium-high heat. Carefully place the matzo balls in the boiling water; cover and cook for 20 minutes, or until they float to the top and are completely cooked inside.
4. Using a slotted spoon, remove the matzo balls to a shallow baking dish; let cool slightly, then cover and chill until ready to reheat in a pot of chicken soup. Or, to serve immediately, remove the matzo balls from the cooking pot and add to a pot of hot chicken soup.
NOTE: Matzo meal can bae found in the ethnic foods section of the supermarket. And if you find packaged matzo ball mix there, you might want to give that a try when you're pressed for time. Oh - if matzo meal is not available, you can substitute cracker meal.
"OOH IT'S SO GOOD!!
Printable Recipe
MULLED CIDER
12/25/2001
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About 1 gallon, 12 to 16 servings
1 gallon apple cider
4 cinnamon sticks
1-1/2 teaspoons whole allspice
1 teaspoon whole cloves
1 navel orange, sliced
1 lemon, sliced
1 cup rum, optiona (See Serving Tips)
1. In a soup pot, bring the cider, cinnamon sticks, allspice, cloves, and fruit slices to a boil over high heat.
2. Reduce the heat to low; cover and simmer for 45 minutes. Add the rum, if desired.
3. Discard the spices and fruit slices and serve warm.
SERVING TIPS: For the finishing touch, garnish each serving with a cinnamon stick. For easy self-serving at a party, and to keep cider warm, put it in a slow cooker (Crock-Pot) or coffee urn. And remember to keep this an "adults-only" drink if using the rum.
"OOH IT'S SO GOOD!!"
Printable Recipe
PINA COLADA FROSTIES
07/09/2001
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12 servings
1 container (12 ounces) frozen whipped topping, thawed
1 can (15 ounces) cream of coconut
1 can (8 ounces) crushed pineapple, well drained
1 jar (6 ounces) red maraschino cherries, drained and chopped
1/2 cup sweetened flaked coconut
1. Line 12 muffin cups with paper baking cups.
2. In a large bowl, combine the whipped topping and cream of coconut until well blended. Add the crushed pineapple, cherries, and coconut.
3. Spoon into the baking cups, cover, and freeze for at least 3 hours before servings.
GARNISHING TIP: These treats have a tropical taste, so why not make 'em look tropical, too? Before freezing, sprinkle each one with toasted flaked coconut and top with a whole cherry. Then, before serving, top each with a paper umbrella.
"OOH IT'S SO GOOD!!"
Printable Recipe
PIZZA FONDUE
10/31/2001
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6 to 8 servings
1/2 pound hot Italian pork sausage, casing removed
2 cups spaghetti sauce
1-1/2 cups (6 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1 loaf Italian bread, cut into 1-inch cubes
1. In a medium skillet, saute the sausage over medium-high heat for 4 to 6 minutes, until crumbled and no pink remains.
2. In a medium saucepan, combine the spaghetti sauce, mozzarella and Parmesan cheeses, and oregano over medium-high heat, stirring until the cheeses are melted.
3. Add the crumbled sausage and cook until heated through. Pour into a fondue pot and serve with the bread cubes.
"OOH IT'S SO GOOD!!"
Printable Recipe
PRODUCE ON THE INTERNET
08/15/2001
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Want the scoop on squash? Need the lowdown on lemons? The answers to all your produce questions are just a mouse click away at www.aboutproduce.com.
This website includes just about any fruit or veggie you can think of, with tips on how to pick, store, and serve. Check it out to help find more interesting ways to get your five-a-day servings of fruit and veggies.
"OOH IT'S SO GOOD"
Printable Recipe
PUMPKIN SHAKE
10/29/2001
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4 servings
3 cups (1-1/2 pints) vanilla ice cream
1-1/2 cups milk
1 can (15 ounces) solid-pack pumpkin
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1. In a blender, combine all the ingredients.
2. Blend on high speed until thoroughly mixed. Serve immediately.
GARNISHING TIP: Why not give this a really festive finish by topping each serving with a dollop of whipped cream, a sprinkle of cinnamon, and a few candy corn?
"OOH IT'S SO GOOD!!"
Printable Recipe
PUMPKIN TREATS
10/24/2001
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Roasted Pumpkin
6 to 8 servings
1/3 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium pumpkin, top cut off and seeds removed
1. Preheat the oven to 400 degrees.
2. In a large bowl, combine the oil, salt, and pepper; mix well. Cut the pumpkin into 2-inch chunks and add the oil mixture; toss to coat.
3. Place the chunks on rimmed baking sheets and bake for 50 to 60 minutes, or until tender.
NOTE: Serve with butter and cinnamon-sugar, or drizzled with maple syrup. This should only be done with fresh pumpkins that have not been carved and burned or used as decoration. Pumpkin seeds can also be roasted - just clean well and allow to dry, then roast in an oven for 40 to 45 minutes, or until golden. Sprinkle with salt, ground red pepper, or even dry salad dressing mix for extra zing.
"OOH IT'S SO GOOD!!"
Printable Recipe
RED CLAM SAUCE
02/09/2001
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About 4 1/2 cups
1/4 cup olive oil
2 garlic cloves, minced
2 cans (10 ounces each) baby clams, drained and liquid reserved
1 can (28 ounces) whole Italian tomatoes, drained and chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
1. In a medium saucepan, heat the oil over medium-high heat . Add the garlic and saute for 1 to 2 minutes, or until golden.
2. Add the reserved clam juice, the tomatoes, parsley, crushed red pepper, salt, and black pepper; bring to a boil. Add the clams and return to a boil. Serve over your choice of warm cooked pasta.
NOTE: This makes enough to cover about a pound of cooked pasta.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROSEBUD PASTA
05/10/2001
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3 to 4 servings
1 package (16 ounces) cavatelli pasta
1/4 cup peanut oil
3/4 pound fresh mushrooms, sliced
10 garlic cloves, thinly sliced
1 jar (12 ounces) roasted red peppers, drained and coarsely chopped
1 package (10 ounces) frozen French green beans, thawed
1/4 cup chopped fresh basil
1 teaspoon salt
1 teaspoon back pepper
1. Cook the pasta acording to the package directions; drain.
2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the mushrooms and garlic, and saute 5 minutes or until tender, stirring frequently.
3. Add the roasted peppers and green beans and continue cooking for 5 minutes, stirring frequently. Add the cavatelli, basil, salt, and pepper, and cook for 3 to 5 minutes, or until heated through. Serve immediately.
GARNISHING TIP: If you want this to look like it does when they serve it at Chicago's Rosebud Cafe, garnish it with a sprinkle of fresh chopped parsley.
"OOH IT'S SO GOOD!!"
Printable Recipe
SCALLION "EGG ROLL"
11/29/2001
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4 to 6 servings
6 eggs
1-1/2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
5 scallions, thinly sliced
1 cup (4 ounces) shredded Cheddar cheese
1. Preheat the oven to 350 degrees. Line a 10" x 15" rimmed baking sheet with aluminum foil, then coat the foil with nonstick cooking spray.
2. In a large bowl, whisk together the eggs, milk, flour, salt, and pepper for 2 to 3 minutes, or until the mixture is smooth. Stir in the scallions, then pour the mixture onto the baking sheet.
3. Bake for 12 to 15 minutes, or until set. Sprinkle evenly with the cheese, then bake for 2 to 3 minutes, or until the cheese is melted.
4. Allow to cool for 5 minutes, then carefully lift the aluminum foil (eggs and all) and remove it from the baking sheet. Starting from a smaller end, roll up the eggs jellyroll style, carefully releasing them from the aluminum foil as you roll. Slice into 1-inch pieces and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY APPLE CIDER
10/12/2001
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5 to 6 servings
1 quart apple cider
1/2 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1. In a medium saucepan, combine all the ingredients and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 15 minutes. Serve warm in mugs.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED SHELLS
03/08/2001
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6 to 8 servings
1 package (12 ounces) large pasta shells
1 container (32 ounces) ricotta cheese
3 cups (12 ounces) shredded mozzerella cheese, divided
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
2 eggs
1 tablespon chopped fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (28 ounces) spaghetti
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Cook the shells according to the package directions; drain.
2. In a large bowl, combine the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, the eggs, parsley, garlic, salt, and pepper; mix well.
3. Spread 1 cup of the spaghetti sauce evenly over the bottom of the baking dish. Spoon the ricotta mixture into a pastry tube or large resealable plastic storage bag. Snip off a corner of the bag and squeeze about 1 tablespon of the cheese mixture into each shell; place filled shells in the baking dish.
4. Pour the remaining spaghetti sauce over the filled shells, cover with aluminum foil, and bake for 40 minutes. Remove the foil, and bake for 40 minutes. Remove the foil, sprinkle with the remaining 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Bake for 10 to 12 more minutes, or until the shells are heated through and the cheese is golden and bubbling. Let sit for 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMER GARDEN TART
07/05/2001
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12 wedges
1 folded refrigerated pie crust (from a 15-ounce package)
1-1/2 cups (6 ounces) shredded mozzarella cheese, divided
3/4 cup ricotta cheese
1 medium zucchini, diced
1 jar (6-1/2 ounces) pimientos, drained and diced
1/4 cup chopped fresh basil
1. Preheat the oven to 375 degrees. Unfold the pie crust and place on a 12- to 14-inch pizza pan.
2. In a small bowl, combine 1-1/4 cups of the mozzarella cheese, the ricotta cheese, zucchini, and pimientos; mix well.
3. Spread the cheese mixture over the crust, leaving a 1-inch border of crust. Fold the edge of the crust up over the edge of the filling and flute, if desired. Bake for 35 to 40 minutes, or until the crust is golden brown.
4. Meanwhile, in a small bowl, combine the remaining 1/4 cup mozzarella cheese and the basil; mix well and sprinkle over the hot tart. Allow to sit for 10 minutes. Serve warm or at room temperature.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMERTIME PIZZA
05/29/2001
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6 to 8 slices
1 pound store-bought pizza dough
1 tablespoon olive oil
2 garlic cloves, minced
1/4 pound fresh mozzarella cheese, cut into 1/8-inch-thick slices (see box)
3 plum tomatoes, thinly siced
2 tablespoons chopped fresh basil
1. Preheat the oven to 450 degrees. Using your fingertips or the heel of your hand, spread the dough to cover the bottom of a 12-inch pizza pan, creating a rim at the edges. With a fork, prick the dough 15 to 20 times.
2. In a small bowl, combine the olive oil and garlic; mix well and brush over the crust. Top the pizza with the cheese and tomato slices.
3. Bake for 12 to 14 minutes, or until the crust is crisp and brown. Remove from the oven and sprinkle with the basil. Slice and serve immediately.
DID YOU KNOW...fresh mozzarella, also known as mozzarella di bufala or Buffalo mozzarella, is the most prized of the fresh mozzarellas? Generally made from whole milk (in the U.S., a combination of buffalo and cow's milk), it has a much softer texture than regular mozzarella and is usually packaged in whey or water.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET AND SOUR RED CABBAGE
03/01/2001
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6 to 8 servings
1 small head red cabbage, shredded
1 medium Red Delicious apple, peeled, cored, and chopped
1 medium onion, chopped
1 cup water
1/2 cup apple cider vinegar
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon ground cloves
1/2 teaspoon salt
1. In a large saucepan, combine all the ingredients and bring to a boil over medium-high heat.
2. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the cabbage is tender.
NOTE: This will last in the fridge, covered, for a week or two. I recommend storing it in a glass container because the red cabbage could stain plastic containers, and vinegar could react with metal ones, giving the finished dish a metallic taste.
"OOH IT'S SO GOOD!!"
Printable Recipe
THE NAME GAME
10/03/2001
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Ever wonder how Bibb lettuce got it's name? Or did Julius Caesar really make that delicious salad? This bit of food trivia should satisfy your curiosity.
*We don't wear Bibb lettuce. This tender green was actually named after the man who developed it: Mr. Bibb.
*Think Caesar Salad is named for Julius Caesar? They probably serve this salad in Rome now, but this combination of romaine lettuce, Parmesan cheese, anchovies, and garlic-flavored croutons tossed with a dressing of egg, olive oil, and lemon juice, was created in Mexico by a chef named Caesar Cardini.
*Is it okay to eat dirty rice? Sure, it's a Southern-style rice dish that's made with spices and cooked chicken.
*You'd think Straw Mushrooms would look like straw, but they don't. They are small, meaty Asian mushrooms, used in many Chinese dishes, which are grown on rice straw.
*Pigs in a Blanket are just what their name says: cocktail sausage or hot dog pieces (usually made of pork - that's the "pig" part) wrapped in dough (the "blanket") and baked.
*A Reuben Sandwich is corned beef, Swiss cheese, and sauerkraut on sourdough rye bread, named for Arthur Reuben, owner of the now-defunct Reuben's deli in New York City.
"OOH IT'S SO GOOD!!"
Printable Recipe
VINAIGRETTE DRESSING
04/25/2001
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About 1 cup
3/4 cup olive oil (see Notes)
1/4 cup white vinegar (see Notes)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1. Place all the ingredients in a medium bowl. Using a whisk, mix until well blended.
2. Serve immediately, or cover and chill until ready to use.
NOTES: Any type of oil or vinegar will work in here, from canola, corn, peanut, sunflower or extra virgin olive oil to red wine, apple cider, or balsamic vinegar. You can even use fresh lemon juice in place of the vinegar and add fresh chopped herbs to make it truly your very own vinaigrette. If the oil in the dressing turns cloudy after chilling, let it stand at room temperature for a few minutes, then whisk again before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
WAKE-'EM UP COFFEE SMOOTHIE
01/01/2001
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About 1 quart, 3 to 4 servings
1 cup milk
1/4 cup instant coffee granules
1/3 cup sugar
1 envelope (1-1/4 ounces) chocolate or vanilla instant breakfast drink mix
3 cups ice cubes
1. In a blender, combine all the ingredients except the ice; blend until well mixed.
2. Add the ice and blend until well combined and slushy. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
WONTON CRISPS
01/04/2001
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3 to 4 servings
ITALIAN-SEASONED CRISPS
1 package (6 ounces) wonton skins, cut into 1/4-inch strips
Nonstick cooking spray
2 tablespoons Italian seasoning
1/2 teaspoon salt
1. Preheat the oven to 350 degrees.
2. Separate the cut strips and place in a medium bowl. Spray the strips with nonstick cooking spray, then add the Italian seasoning and salt and toss to coat evenly.
3. Spread the strips on large baking sheets and bake for 16 to 18, or until golden and crisp, stirring frequently.
CINNAMON-SUGAR CRISPS
1 package (6 ounces) wonton skins, cut into 1/4-inch strips
Nonstick cooking spray
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees.
2. Separate the cut strips and place in a medium bowl. Spray the strips with nonstick cooking spray, then add the sugar and cinnamon and toss to coat evenly.
3. Spread the strips on large baking sheets and bake for 10 to 12 minutes, or until golden and crisp, stirring frequently. Cool on baking sheets before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
WRAPPED BRIE
02/01/2001
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One brie round
One 8-ounce brie cheese round
1/4 cup sun-dried tomatoes in oil, drained and chopped
1 sheet (from a 17.3-ounce package) frozen puff pastry, thawed
1. Preheat the oven to 350 degrees.
2. Slice the brie round in half horizontally. Remove the top and place the sun-dried tomatoes over the bottom layer. Replace the top and place in the center of the puff pastry sheet. Bring the ends into the center, completely covering the brie; pinch the dough firmly to seal.
3. Trim and discard any excess dough and place wrapped brie seam side down on a large rimmed baking sheet. Bake for 30 to 35 minutes, or until the pastry is golden and the brie is melted. Allow to cool slightly, then serve.
NOTE: Serve with thin slices of toasted Italian bread or crackers.
"OOH IT'S SO GOOD!!"
SOUPS/SALADS
Printable Recipe
APPLE COLESLAW
06/01/2001
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8 to 10 servings
4 cups (1/2 head) red cabbage, cored and thinly sliced
4 cups (1/2 head) green cabbage, cored and thinly sliced
2 Granny Smith apples, cored and coarsely chopped
3 carrots, peeled and shredded
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon caraway seeds
1 teaspoon salt
1/2 teaspoon black pepper
1. In a large bowl, combine the red and green cabbage, apples, and carrots.
2. In a small bowl, combine the remaining ingredients; mix well. Put the mayonnaise mixture over the cabbage mixture; toss well.
3. Cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BAKED-POTATO SALAD
07/13/2001
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6 to 8 servings
8 medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
1 tablespoon salt
1 container (16 ounces) sour cream
1/4 cup real bacon bits
4 scallions, thinly sliced
1/2 teaspoon black pepper
1. Place the potatoes in a large pot and add enough water to cover them. Add the salt and bring to a boil over high heat. Cook for 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly.
2. In a large bowl, combine the remaining ingredients; mix well. Add the potatoes and mix until well combined. Serve warm, or cover and chill until ready to serve.
OPTION: To make this into a "loaded" baked potato salad, add 1 cup (4 ounces) shredded Cheddar cheese along with the sour cream and other ingredients.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEF BARLEY SOUP
01/26/2001
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10 to 12 servings
7 cups water
3 cans (10-1/2 ounces each) condensed beef broth
1 pound beef stew meat, cut into 1/2-inch chunks
2 large onions, chopped
1 pound sliced fresh mushrooms
4 medium carrots, sliced
1 can (14-1/2 ouncs) diced tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup quick-cooking pearl barley
1. In a soup pot, combine all the ingredients except the barley; cover and bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
3. Add the barley and simmer for 15 to 20 more minutes, or until the barley is tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
CALIFORNIA CLAM CHOWDER
03/19/2001
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4 to 6 servings
1 small onion, chopped
2 ounces uncooked bacon, diced
2 can (6-1/2 ounces each) chopped clams, undrained
1 bottle (8 ounces) clam juice
1 can (14-1/2 ounces) ready-to-use chicken broth
1 large potato, peeled and diced
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 cups (1 pint) heavy cream
1/4 cup chopped fresh parsley
1. In a soup pot, saute the onion and bacon over medium heat for 3 to 5 minutes, until the onion is tender. Add the clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.
2. Cook, covered, for 12 to 15 minutes, until the potatoes are tender. In a bowl, dissolve the cornstarch in the cream; add to the soup.
3. Add the parsley and cook the soup for 5 minutes, or until thickened, stirring frequently.
NOTE: This is great served in a sourdough bread bowl.
"OOH IT'S SO GOOD!!"
Printable Recipe
CALIFORNIA DREAM SALAD
03/20/2001
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6 to 8 servings
2 packages (4 ounces each) mixed baby greens
2 California navel oranges, peeled and thinly siced
1 pint strawberries, hulled and sliced
1/4 cup sliced California almonds
2 tablespoons sugar
3 tablespoons warm water
1/2 cup Italian dressing
1. Place the mixed greens in a large serving bowl. Place the orange slices around the edge of the bowl, in a circle. Top with the strawberries and sprinkle with the almonds.
2. In a small bowl, dissolve the sugar in the water. Add the Italian dressing; mix well.
3. Just before serving, pour the dressing mixture over the salad; toss well and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHILLED POTATO SOUP
08/16/2001
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6 to 8 servings
2 tablespoons butter
2 large onions, diced
1/8 teaspoon black pepper
2 cans (14-1/2 ounces each) ready-to-use chicken broth
4 large potatoes, peeled and diced
1/4 teaspoon ground nutmeg
2 cups (1 pint) half-and-half
3 scallions, sliced into ringlets
1. Melt the butter in a soup pot over medium-high heat. Add the onions and black pepper and saute for 5 to 6 minutes, or until the onions are tender. Add the chicken broth, potatoes, and nutmeg. Bring to a boil and cook for 10 minutes, or until the onions are tender.
2. Remove from the heat and stir in the half-and-half. Chill for at least 4 hours, or until well chilled.
3. In a blender, puree the chilled soup on high speed until smooth. Pour into individual bowls and top with the scallions.
NOTE: If you can, plan to make this soup a day in advance. That way it will have plenty of time to chill before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRUIT AND SHELLS
08/07/2001
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8 to 10 servings
1/2 pound shells or other medium pasta shape
1 container (8 ounces) low-fat vanilla-flavored yogurt
1/4 cup frozen orange juice concentrate, thawed
1 can (20 ounces) pineapple chunks in juice, drained
1 can (11 ounces) mandarin oranges, drained
1 cup halved seedless red grapes
1 cup halved seedless green grapes
1 apple, cored and chopped
1 banana, sliced
1. Cook the pasta according to the package directions; drain, rinse, drain again, and set aside to cool.
2. In a small bowl, combine the yogurt and orange juice concentrate; mix well. In a large bowl, combine the remaining ingredients. Add the yogurt mixture and pasta; toss to coat.
3. Cover and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARBAGE SALAD
05/08/2001
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10 to 12 servings
1 head iceberg lettuce, washed, dried, and cut into bite-sized pieces
1 head romaine lettuce, washed, dried, and cut into bite-sized pieces
2 medium tomatoes, cut into bite-sized pieces
6 slices (1 ounce each) provolone cheese, cut into 2" x 1/4" strips
6 ounces Genoa salami, cut into 2" x 1/4" strips
1 can (14 ounces) hearts of palm, drained and cut into 1-inch pieces
1 can (14 ounces) artichoke hearts, drained and quartered
1 jar (7 ounces) roasted red peppers, drained and cut into strips
1 can (5.75 ounces) large pitted black olives, drained
1 jar (16 ounces) pepperonicini, drained
Garlic herb Vinaigrette or any prepared vinaigrette dressing
1. In a very large mixing bowl, combine all the ingredients except the dressing; toss to mix well.
2. Pour the dressing over the salad; toss to coat. Serve immediately.
GARLIC HERB VINAIGRETTE - About 2-1/4 cups
1-1/2 cups olive oil
2/3 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried chives
2 teaspoons salt
In a medium bowl, whisk all the ingredients until well combined. Pour over the Garbage Salad or any tossed salad; if not using immediately, cover and chill until ready to use, then whisk again just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
IRISH POTATO SOUP
03/12/2001
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6 to 8 servings
2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
6 medium potatoes, peeled and diced
2 cans (10-1/2 ounces each) condensed chicken broth
2 cups water
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1. In a soup pot, melt the butter over medium heat and saute the onion and celery for 3 to 4 minutes, or until tender. Add the remaining ingredients; mix well.
2. Increase the heat to medium-high and bring the mixture to a boil; reduce the heat to low and simmer for 35 minutes. Serve.
NOTE: Top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN CORN BREAD SALAD
08/24/2001
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8 to 10 servings
1 package (1 ounce) dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins (16 ounces total)
2 cans (16 ounces each) pinto beans, rinsed and drained
1 medium-sized green bell pepper, chopped
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions, sliced
1. In a small bowl, combine the dressing mix, sour cream, and mayonnaise; set aside.
2. Crumble half of the corn muffins into a large glass bowl or trifle dish. In the following order, add layers of half of the beans, bell pepper, sour cream mixture, corn, tomatoes, bacon, cheese, and scallions. Repeat the layers once more with the remaining half of each ingredient.
3. Cover and chill for at least 2 hours. Just before serving, toss the salad until well combined.
"OOH IT'S SO GOOD!!"
Printable Recipe
MINESTRONE SALAD
07/23/2001
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0 to 12 servings
1 package (8 ounces) elbow macaroni
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon salt
2 large tomatoes, cut into 1/2-inch chunks
1 package (10 ounces) frozen green beans, thawed and well drained
1 can (16 ounces) kidney beans, rinsed and drained
1 small onion, halved and thinly sliced
1/2 cup chopped fresh basil
3/4 cup (3 ounces) shredded Parmesan cheese
1. Cook the macaroni according to the package directions; drain.
2. In a large bowl, whisk together the olive oil, vinegar, and salt. Add the tomatoes, green beans, kidney beans, onion, and basil; toss well, then stir in the pasta and Parmesan cheese.
3. Serve warm, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SCRAMBLED EGG SALAD
05/23/2001
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about 1-1/2 cups
6 eggs
1/3 cup mayonnaise
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1. Break the eggs into a microwaveable pie plate; mix just until yolks mix with whites.
2. Microwave on High for about 2 minutes, or until eggs start to set around the edges. Push the edges to the center of the plate and repeat at 1 minute increments, until eggs are set.
3. Allow set eggs to cool, then chop finely. Add the remaining ingredients; mix well. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP SCAMPI SALAD
08/14/2001
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4 to 6 servings
1 medium head romaine lettuce, cut into bite-sized pieces
1/4 cup (1/2 stick) butter
12 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound medium shrimp, peeled and deveined
1/2 cup heavy cream
1. Place the lettuce in a medium bowl and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic, parsley, lemon juice, salt, and pepper; cook for 2 to 3 minutes, or until the garlic is golden, stirring occasionally.
3. Add the shrimp and cook for 2 to 3 minutes, or until the shrimp turn pink. Reduce the heat to low and stir in the cream until well combined.
4. Remove skillet from the heat; spoon the shrimp mixture over the lettuce. Toss, then serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY SAUSAGE AND BEAN SOUP
10/09/2001
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8 to 10 servings
1 teaspoon olive oil
1 pound bulk hot sausage (see Note)
1 small onion, chopped
2 garlic cloves, minced
4 cans (15-1/2 ounces each) Great northern beans, undrained
2 cans (14-1/2 ounces) ready-to-use chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon black pepper
1. In a large soup pot, heat the oil over medium-high heat. Add the sausage, onion, and garlic; cook for 5 to 6 minutes, or until no pink remains in the sausage, stirring frequently to break up the meat.
2. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
NOTE: I like this soup spicy, but if you prefer to use a mild sausage - or even turkey sausage - go ahead. Make it your own!
"OOH IT'S SO GOOD"
Printable Recipe
THICK 'N' CREAMY MUSHROOM SOUP
11/06/2001
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5 servings, 1 cup each
1 pound fresh sliced mushrooms
2 cans (14-1/2 ounces each) ready-to-use reduced-sodium chicken broth
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1 cup low-fat milk
5 tablespoons all-purpose flour
1/4 teaspoon browning and seasoning sauce
1. Coat a soup pot with nonstick cooking spray. Add the mushrooms and saute over high heat for 4 to 5 minutes, or until soft, stirring frequently.
2. Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
3. In a small bowl, mix the milk and flour until smooth. Gradually add to the soup, stirring constantly. Stir in the browning and seasoning sauce and simmer for 5 more minutes, or until thickened.
Nutritional Analysis, compliments of the American Diabetes Association:
Exchange: 1 carbohydrate. Per serving: 89 calories, 9 calories from fat, 1 g total fat, 0g saturated fat, 2 mg cholesterol, 413mg sodium, 14g carbohydrate, 1g dietary fiber, 4g sugars, 7g protein
"OOH IT'S SO GOOD!!"
Printable Recipe
WHITE BEAN SOUP
12/21/2001
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5 to 6 servings
2 tablespoons olive oil
1 medium onion, finely chopped
1-1/2 cups water
1 can (19 ounces) cannellini (white kidney beans, undrained)
1 can (16 ounces) navy beans, undrained
1 can (15-1/2 ounces) Great Northern beans, undrained
1 chicken bouillon cube
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1. In a large soup pot, heat the oil over medium-high heat. Saute the onion for 5 to 6 minutes, or until golden.
2. Add the remaining ingredients and bring to a boil.
3. Reduce the heat to medium-low and simmer for 8 to 10 minutes, or until heated through.
TIP: The sizes of cans of beans vary by manufacturer; as long as you use can sizes that are about the same as those listed, this recipe will come out fine.
"OOH IT'S SO GOOD!!"
VEGETABLES
Printable Recipe
BOSTON BAKED BEANS
09/26/2001
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6 to 8 servings
4 slices bacon, diced
3 cans (16 ounces each) navy beans
1 large onion, finely chopped
1-1/2 cups ketchup
1/3 cup molasses
1/4 cup (1/2 stick) butter, melted
2 tablespoons yellow mustard
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, cook the bacon over medium heat for 4 to 6 minutes, or until crisp, stirring frequently. Remove from the heat and add the remaining ingredients; mix well.
3. Spoon into the baking dish and bake for 40 to 45 minutes, or until thickened and bubbly.
"OOH IT'S SO GOOD!!"
Printable Recipe
BROCCOLI SOUFFLE
09/24/2001
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6 to 8 servings
1/4 cup (1/2 stick) butter
1 small onion, chopped
1/4 cup all-purpose flour
1/2 cup hot water
8 ounces (1/2 of a 16-ounce package) processed cheese spread, melted
3 eggs
3 packages (10 ounces each) frozen chopped broccoli, thawed and well drained
2 tablespoons Italian-flavored bread crumbs
1. Preheat the oven to 400 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Melt the butter in a medium skillet over medium heat. Add the onion and saute for 2 to 3 minutes, or until tender. Remove from the heat and add the flour; mix well. Add the hot water and stir until well blended.
3. In a large bowl, combine the cheese spread, eggs, and chopped broccoli. Add the onion mixture; mix well. Pour into the baking dish and sprinkle with the bread crumbs.
4. Bake for 25 to 30 minutes, or until heated through. Cut and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
HARVARD BEETS
01/25/2001
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4 to 6 servings
2 tablespoons butter
2 tablespoons all-purpose flour
2 cans (15 ounces each) whole or quartered baby beets, drained with liquid from 1 can reserved
2 tablespoons apple cider vinegar (see Note)
1 teaspoon sugar
1. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
2. Add the reserved beet liquid, the cider vinegar, and sugar; cook, whisking constantly, until the mixture is thickened and reduced by half.
3. Add the beets and cook until heated through and glazed. Serve immediately.
NOTE: To give these a bit more tang, use an additional 1 to 2 tablespoons of apple cider vinegar.
"OOH IT'S SO GOOD!!"
Printable Recipe
PARMESAN POTATO STICKS
06/04/2001
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5 to 6 servings
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
6 medium potatoes (about 2 pounds)
1/2 cup (1 stick) butter, melted
1. Preheat the oven to 400 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a small bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, and pepper; mix well and set aside.
3. Peel the potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Dip each strip in the melted butter, then in the Parmesan mixture, coating completely. Place in a single layer in the baking dish. Pour any remaining melted butter over the potatoes.
4. Bake for 30 to 35 minutes, or until the potatoes are tender, turning them over once or twice during baking.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEARL GREEN BEANS
04/03/2001
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4 to 6 servings
1-1/2 pounds fresh green beans, trimmed (see Options)
1 package (16 ounces) frozen pearl onions, thawed
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1. Place the green beans in a large saucepan and add enough water to cover them. Bring to a boil over high heat and cook for 8 minutes.
2. Add the onions and cook for 5 to 7 minutes, or until tender; drain.
3. Add the remaining ingredients; mix well and serve.
OPTIONS: Fresh green beans are now available already cleaned, trimmed, and ready for use in the produce department of many supermarkets, so you might want to look for them for this recipe. If you prefer, you can thaw and use a 16-ounce package of frozen cut green beans in here.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROASTED VEGGIE BAKE
04/26/2001
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4 servings
1 medium eggplant, cut into 6 slices lengthwise
1 medium zucchini, cut into 4 slices lengthwise
1 large yellow squash, cut into 4 slices lengthwise
1 large red bell pepper, cut into 1/2-inch strips
Nonstick cooking spray
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup part-skim ricotta cheese
2 tablespoons chopped fresh basil
3/4 cup (3 ounces) finely shredded part-skim mozzarella cheese
1/4 cup tomato sauce
1. Preheat the oven to 425 degrees. Coat 2 baking sheets with nonstick cooking spray.
2. Place the vegetables on the baking sheets in a single layer. Lightly spray the vegetables with nonstick cooking spray then season both sides with the salt and pepper. Bake for 20 to 22 minutes, or until tender.
3. Remove the vegetables from the oven and reduce the oven temperature to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
4. Place 3 slices of the roasted eggplant in the bottom of the baking dish. Spread half the ricotta cheese, half the chopped basil, and 1/4 cup shredded mozzarella cheese over the top. Layer over that the zucchini and yellow squash slices, and the red pepper strips. Spread the remaining ricotta cheese on top, then the remaining basil, and 1/4 cup mozzarella cheese. Place the remaining 3 slices of eggplant over that and top with the tomato sauce and remaining 1/4 cup mozzarella cheese.
5. Bake for 10 to 12 minutes, or until heated through and the cheese is melted. Cut and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SAUCY BRUSSELS SPROUTS
11/08/2001
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4 to 6 servings
2 packages (10 ounces each) frozen brussels sprouts (see Note)
1/4 cup (1/2 stick) butter
1 package (7/8 ounce) bearnaise sauce mix
1 cup milk
1 teaspoon yellow mustard
1. Cook the brussels sprouts according to the package directions; drain.
2. Melt the butter in a medium skillet over medium heat. Add the bearnaise mix; mix well. Add the milk and mustard and bring to a boil. Cook for 1 minute, or until thickened, stirring constantly.
3. Add the brussels sprouts and stir until well coated and heated through. Serve immediately.
NOTE: If using fresh brussels sprouts, trim the stems and peel off the tough outer leaves, if necessary, then carefully make an "x" with a knife in the bottom of each, and cook until tender before proceeding with step 2.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED BABY EGGPLANT
07/02/2001
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6 servings
6 baby eggplant, stems removed
2 tablespoons olive oil
1 medium onion, finely chopped
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon garlic powder
1/2 cup seasoned bread crumbs
1 cup (4 ounces) shredded mozzarella cheese, divided
1/2 teaspoon salt
1 can (5.5 ounces) vegetable juice
1. Preheat the oven to 350 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. Cut each eggplant in half lengthwise; scoop out and coarsely chop the pulp.
3. In a large skillet, heat the oil over medium-low heat; add the chopped eggplant, onion, bell pepper, tomatoes, and garlic powder. Cook for 15 to 20 minutes, or until the vegetables are tender, stirring occasionally. Stir in the bread crumbs, 1/2 cup mozzarella cheese, the salt, and vegetable juice; cook for 2 to 3 minutes, or until the liquid is absorbed. Remove from the heat and cool slightly.
4. Spoon the vegetable mixture evenly into the eggplant shells and place on the baking sheet. Cover with aluminum foil and bake for 1 hour. Remove the foil, sprinkle with the remaining 1/2 cup mozzarella cheese, and bake for 20 to 25 minutes, or until the eggplant is tender.
NOTE: Use baby eggplant that are about 6 inches long, otherwise this won't come out the same!
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED SPUDS
02/02/2001
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6 servings
3 large baking potatoes
1 tablespoon vegetable oil
2 cups chunked cooked chicken
1 can (10-3/4 ounces) condensed cream of broccoli soup
2 cups (8 ounces) shredded Mexican cheese blend, divided
1. Preheat the oven to 400 degrees. Scrub the potatoes and pierce the skins several times with a fork. Bake for 55 to 60 minutes, or until tender.
2. Allow the potatoes to cool slightly, then cut each in half lengthwise. Scoop out the pulp, leaving a 1/4" thick potato skin; set aside the pulp in a medium bowl. Brush the potato skins with the oil, coating completely, and place on a large rimmed baking sheet.
3. Coarsely mash the potato in the bowl, add the chicken, broccoli soup, and 1-1/2 cups of the cheese blend; mix well and spoon equally into the potato shells. Bake for 30 to 40 minutes, or until the edges are crispy and brown and the filling is heated through. Serve.
NOTE: If you like fresh herbs, sprinkle these with chopped fresh basil, dill, or parsley just before serving.
"OOH IT'S SO GOOD!!"
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