2005
Mr. Food Television Recipes
2005
Ginsburg Enterprises Incorporated. All rights reserved.
This page was updated
May 17, 2006 at 09:25
Tip: To select a single recipe for printing, click on the Printable Recipe link that is located above and to the left of each recipe title.
Table of Contents
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APPETIZERS/BEVERAGES
07/29/2005 CRANBERRY-PEACH COOLER
12/29/2005 CRANBERRY-PECAN BRIE
12/19/2005 CRISPY CHEESE POPPERS
11/07/2005 DIPPING SAUCES
06/21/2005 FROZEN BANANA LATTE
10/12/2005 HOT CARAMEL APPLE CIDER
11/15/2005 LAUDERDALE DREAM SHAKE
06/02/2005 LEMONADE OPTIONS
09/05/2005 QUICK GUACAMOLE
12/22/2005 SUGAR 'N' SPICE NUTS
05/26/2005 SWISS-ONION SPREAD
12/23/2005 TURKEY FLORENTINE CUPS
BREADS
05/06/2005 PAINTED FRENCH TOAST
09/22/2005 PARSLEY-GARLIC ROLLS
12/16/2005 SPOON BREAD
05/18/2005 TIGHTROPE BREADSTICKS
DESSERTS
03/07/2005 APRICOT BREAD PUDDING
09/07/2005 BACK-TO-SCHOOL SKYSCRAPERS
06/10/2005 BANANA CREAM-CRUNCH PIE
12/30/2005 BROWNIE BONBONS
12/08/2005 CANDY CANE COOKIES
02/10/2005 CHOCOLATE CHEESE BALL
04/25/2005 CHOCOLATE CHIP BISCOTTI
01/07/2005 CHOCOLATE CHIP OATMEAL COOKIES
01/10/2005 CHOCOLATE COLA CAKE
06/17/2005 CHOCOLATE-STUFFED FRENCH TOAST
02/25/2005 COCONUT CREAM PIE
05/20/2005 CONFETTI UPSIDE-DOWN CAKE
12/01/2005 COOKIES IN A JAR
11/02/2005 CRANBERRY PECAN PIE
10/21/2005 CRISPY JACK-O'-LANTERNS
02/11/2005 CUPID'S CARROT CAKE
05/16/2005 ELEPHANT EARS
07/19/2005 FAMILY-SIZED SUNDAE
06/14/2005 FLAG CAKE
10/17/2005 FRUIT COMPOTE
10/07/2005 GERMAN CHOCOLATE CAKE
08/12/2005 GRASSHOPPER PIE
02/18/2005 GUMDROP COOKIES
08/25/2005 HALF-MOON COOKIES
10/20/2005 HOMEMADE ICING
05/13/2005 ICE CREAM CUPCAKES
03/15/2005 IRISH CREAM CAKE
04/14/2005 MINI CHOCOLATE TARTS
05/02/2005 MINT JULIP BALLS
04/22/2005 MOLTEN CHOCOLATE EARTH CAKE
09/19/2005 POLKA DOT COOKIES
11/04/2005 PUMPKIN PIE CAKE
09/15/2005 SEVEN LAYERS OF HEAVEN
11/18/2005 SUNSHINE CHEESECAKE
08/18/2005 TRIPLE-CHOCOLATE BOMBE
03/25/2005 TROPICAL CHOCOLATE FONDUE
01/03/2005 UPSIDE-DOWN APPLE PIE
02/21/2005 WHISKEY CAKE
06/20/2005 WHITE RUSSIAN PIE
ENTREES
10/11/2005 APPLE-GLAZED CHICKEN
04/18/2005 ASIAN PEPPER STEAK
12/06/2005 BACON-WRAPPED SCALLOPS
03/01/2005 BALSAMIC CHICKEN
04/15/2005 BARBECUE JOES
09/27/2005 BEEF WITH BARLEY
10/03/2005 BEER-BASTED SAUSAGE
01/11/2005 BEST BROCCOLI CASSEROLE
01/05/2005 BURGUNDY BEEF STEW
09/14/2005 CAULIFLOWER BLOSSOM
12/07/2005 CHEESESTEAK PIEROGIES
09/20/2005 CHEESY BAKED PORK CHOPS
02/01/2005 CHICKEN CHOW MEIN
06/13/2005 CHICKEN FRANCESE
02/22/2005 CHICKEN FRICASSEE
09/12/2005 CHICKEN NOODLE PARMIGIANA
11/09/2005 CHICKEN WITH ROOT VEGETABLES
04/11/2005 CHICKEN WITH SUN-DRIED TOMATOES
08/11/2005 CHINESE TAKE-OUT CLASSICS
05/19/2005 CLOWN-AROUND PIZZA
03/24/2005 COCONUT SHRIMP
03/18/2005 CREAMED CHICKEN - HY-VEE
02/07/2005 CREAMY SCALLOPS
02/15/2005 CURRIED LAMB STEWS
04/27/2005 EASY RISOTTO
07/04/2005 FIRECRACKER SHRIMP
09/13/2005 GOLDEN-TOPPED SALMON
08/29/2005 GRILLED "FISH STICKS"
08/05/2005 GRILLED PITA BREAD
08/03/2005 GRILLED RED SNAPPER
03/29/2005 HAM IT UP CALZONES
07/14/2005 HAWAIIAN QUESDAILLAS
02/08/2005 JAMBALAYA
07/12/2005 LEMONADE POACHED SALMON
11/16/2005 MAHIMAHI FINGERS
03/04/2005 MAPLE TURKEY SAUSAGE
03/08/2005 MEXICAN STROGANOFF
07/22/2005 MOJITO CHICKEN
02/17/2005 OLD-FASHIONED POT ROAST
06/07/2005 ORANGE GRILLED STRIP STEAKS
04/08/2005 OSSO BUCO
08/19/2005 PEACHY PORK
04/12/2005 PESTO LINGUINE
11/14/2005 PINA COLADA CHICKEN
05/17/2005 POPCORN SHRIMP
03/14/2005 REUBEN LOAF
09/09/2005 ROASTED RED PEPPER RAVIOLI
01/14/2005 SEASHORE LINGUINE
03/18/2005 SESAME TUNA
11/17/2005 SHRIMP SALAD WRAPS
05/31/2005 SPAGHETTI & NEW MEATBALLS
08/04/2005 SPAGHETTI CARBONARA
11/29/2005 STEAK COBBLER
08/26/2005 STEAK DIANE
04/26/2005 STUFFED PORK CHOPS
08/01/2005 STUFFED SANDWICH
01/28/2005 SWEET-AND-SOUR WINGS
09/26/2005 ULTIMATE GRILLED CHEESE SANDWICH
11/10/2005 VOLCANO MEAT LOAF
MISCELLANEOUS
10/25/2005 AUTUMN PASTRY LEAVES
06/06/2005 BARBECUE SAUCES
12/12/2005 BEEF TIPS
11/28/2005 CHEESE TWILLS
02/24/2005 CORN PUDDING
03/22/2005 EGG DONENESS GUIDELINES
07/07/2005 FRESH CORN RELISH
10/27/2005 FRESH PUMPKIN CHIPS
02/04/2005 GARDEN VEGETABLE HASH
04/28/2005 HONEY-MUSTARD DRESSING
12/28/2005 HOPPIN' JOHN
08/30/2005 MARINATED PINEAPPLE
11/08/2005 PASTA WITH MUSHROOMS
12/26/2005 PERFECT POTATO PANCAKES
12/05/2005 POTATO & CHEESE SNOWBALLS
11/22/2005 SALMON-STUFFED EGGS
10/28/2005 SAUTEED PUMPKIN
10/31/2005 SWEET PUMPKIN DIP
11/11/2005 TIPS FOR A TOP-NOTCH TURKEY
01/24/2005 WARM BACON DRESSING
09/29/2005 WARM HONEY-WALNUT DRESSING
08/15/2005 WATERMELON TIPS
08/09/2005 WET AND DRY RUBS
SOUPS/SALADS
07/26/2005 APPLE CIDER SLAW
09/16/2005 AVOCADO-TORTILLA SOUP
09/01/2005 BRIE & MUSHROOM SOUP
02/28/2005 CAULIFLOWER CHEESE SOUP
01/17/2005 CHICKEN SOUP
07/08/2005 CHICKEN TORTELLINI SALAD
11/01/2005 CHILI CON COCOA
06/22/2005 CHOPSTICK COLESLAW
01/27/2005 CINCINNATI CHILI
10/14/2005 CREAM OF LEEK SOUP
06/09/2005 CRISP CUCUMBER SALAD
01/19/2005 FISH CHOWDER
04/19/2005 FRENCH ONION SOUP
07/21/2005 FROSTY CANTALOUPE SOUP
09/02/2005 ITALIAN VEAL STEW
01/20/2005 LENTIL SOUP
02/02/2005 MARDI GRAS GUMBO
01/18/2005 MUSHROOM BARLEY SOUP
08/17/2005 PEAR-WALNUT SALAD
02/23/2005 PEPPER POT SOUP
05/12/2005 SHRIMP BOW TIES
10/19/2005 SLOW-COOKED CHILI
07/11/2005 SNAPPY SALAD
03/17/2005 SPUDS 'N' SPINACH SOUP
01/31/2005 STEAKHOUSE SOUP
07/28/2005 SUMMERTIME STEAK SALAD
03/10/2005 SWEET-AND-SOUR CABBAGE
04/05/2005 TOMATO BREAD SALAD
01/21/2005 TORTILLA SOUP
03/31/2005 WILTED SPINACH SALAD
VEGETABLES
01/04/2005 CAULIFLOWER "MASHED" POTATOES
10/04/2005 CLASSIC CREAMED SPINACH
03/21/2005 COMPANY BAKED TOMATOES
03/23/2005 DEVILISH CARROTS
03/30/2005 MUSHROOM TRIO
09/30/2005 POTATO SQUARES
03/03/2005 STUFFED BAKED POTATO
07/18/2005 SWEET 'N' SPICY BLACK BEANS
10/10/2005 ZUCCHINI BOATS
APPETIZERS/BEVERAGES
Printable Recipe
CRANBERRY-PEACH COOLER
07/29/2005
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6 servings
1 can (15-1/4 ounces) sliced cling peaches, drained
2 cups cranberry juice cocktail
1/2 cup light rum (see Option)
2 teaspoons sugar
2 cups ice cubes
6 maraschino cherries, with stems
1. In a blender, combine the peaches cranberry juice, rum, sugar, and ice; blend until frothy.
2. Pour into glasses and garnish each with a cherry.
OPTION: For a child-friendly virgin version of this drink, substitute 1/2 cup cranberry juice for the rum.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY-PECAN BRIE
12/29/2005
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6 to 8 servings
1 container (8 ounces) refrigerated crescent dinner rolls
1 round (8 ounces) Brie cheese
3 tablespoons whole-berry cranberry sauce
2 tablespoons chopped pecans
1 egg, beaten
1. Preheat the oven to 350 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Unroll the crescent dough and press dough at perforations to seal.
2. Slice the Brie in half horizontally and place the bottom half in the center of the dough. Spread the cranberry sauce over the top, sprinkle with the pecans and replace the top of the Brie. Bring the dough up over the top of the Brie, pressing the dough firmly to seal. Place the seam side down on the baking sheet and brush with the beaten egg.
3. Bake for 25 to 30 minutes, or until deep golden. Let cool for 5 to 10 minutes before serving.
Recipe adapted from and courtesy of Pillsbury
"OOH IT'S SO GOOD!!"
Printable Recipe
CRISPY CHEESE POPPERS
12/19/2005
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1-1/2 dozen
1 package (8 ounces) cream cheese, softened
1 fresh jalapeno pepper, stem and seeds removed, chopped
1/4 cup grated Parmesan cheese
18 wonton wrappers (from a 16-ounce package), thawed if frozen
1-1/2 cups vegetable oil
1. In a medium bowl, combine the cream cheese, chopped jalapeno, and Parmesan cheese; mix well.
2. Place a wonton wrapper on a flat work surface. Dip your fingers in a small bowl of water and moisten the edges of the wrapper. Place about 1 tablespoon of the cheese mixture in the center of the wrapper and fold diagonally to form a triangle. Seal the edges firmly with your fingers. Continue with the remaining cheese mixture and wonton wrappers.
3. In a large deep skillet, heat the vegetable oil until hot but not smoking. Fry the wontons in batches for 30 seconds per side, or until crisp and golden. Remove with a slotted spoon to drain on a paper towel-lined platter. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
DIPPING SAUCES
11/07/2005
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COCKTAIL SAUCE - About 1 cup
1 cup ketchup
2 teaspoons prepared horseradish
1/8 teaspoon ground red pepper
2 teaspoons lemon juice
1 clove garlic, minced
1/2 teaspoon chili powder
In a medium bowl, combine all the ingredients; mix well. Cover and chill for at least 1 our before serving.
LOUIS SAUCE - About 2 cups
1 cup mayonnaise
1/4 cup sour cream
1/2 cup red chili sauce (ketchup type)
2 hard-boiled eggs, chopped
1/4 cup finely chopped scallions or onions
2 tablespoos stuffed green olives, chopped
1/8 teaspoon salt
1/8 teaspoon black pepper
In a medium bowl, combine all the ingredients; mix well. Cover and chill for at least 1 hour before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
FROZEN BANANA LATTE
06/21/2005
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4 servings
1-1/2 cups strong black coffee
3/4 cup half & half OR milk
2 frozen bananas, cut in half (see Tip)
2 tablespoons chocolate syrup
1/4 cup sugar
1/2 cup ice cubes
1. In a blender jar, combine all ingredients and blend until frothy. Pour into glasses and serve immediately.
TIP: Bananas too ripe to eat? No need to throw them out! Just freeze them to use in this recipe, a fruit smoothie, or for banana bread.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOT CARAMEL APPLE CIDER
10/12/2005
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6 to 8 servings
1/2 gallon fresh apple cider
1/4 cup packed dark brown sugar
1/4 cup caramel ice cream topping
1 cup frozen whipped topping, thawed
1. In a large saucepan, combine the cider, sugar, and caramel topping over medium-low heat.. Simmer until hot and well blended, stirring frequently.
2. Pour into mugs and top each with a dollop of whipped topping.
"OOH IT'S SO GOOD!!"
Printable Recipe
LAUDERDALE DREAM SHAKE
11/15/2005
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4 servings
3/4 cup milk
1 can (6 ounces) orange juice concentrate
1 pint vanilla ice cream
1/2 teaspoon vanilla extract
1. In a blender, combine all the ingredients. Cover and blend on high speed until thoroughly mixed.
2. Pour into 4 glasses and serve immediately.
LIGHTEN IT UP: It's easy to cut calories and fat in this recipe simply by using low-fat milk, light ice cream or frozen yogurt.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMONADE OPTIONS
06/02/2005
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FRESH LEMONADE: About 2 quarts
1-1/2 cups sugar
1/2 cup boiling water
1-1/2 cups fresh lemon juice
Grated peel of 1 lemon
5 cups cold water
2 cups ice
1. In a large pitcher, dissolve the sugar in the boiling water, stirring until dissolved. Add the lemon juice and lemon peel; mix well.
2. Add the cold water and ice, stirring until well blended.
FLAVOR OPTIONS:
*Pineapple-Mint Lemonade: Stir 3 cups pineapple juice and 1/4 cup mint leaves into the lemonade before adding the ice cubes, and serve.
*Watermelon Lemonade: Puree 2 cups seedless watermelon chunks; stir into the lemonade before adding the ice cubes, and serve.
*Berry Berry Lemonade: Thaw and puree a 10-ounce package of frozen mixed berries with 1/4 cup honey; stir into the lemonade before adding the ice cubes, and serve.
NOTE: Serve in tall glasses garnished with lemon slices.
"OOH IT'S SO GOOD!!"
Printable Recipe
QUICK GUACAMOLE
09/05/2005
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About 2 cups
2 large ripe avocados, halved, pitted, and peeled
1/4 cup salsa
1 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
1. In a medium bowl, mash the avocados with a fork until chunky. Add the remaining ingredients; mix well.
2. Serve, or cover and chill until ready to serve.
GO-ALONGS: Serve with crunchy tortilla chips, pita wedges, and/or fresh veggie sticks.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUGAR 'N' SPICE NUTS
12/22/2005
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About 3 cups
1 cup cashews
1 cup pecan halves
1 cup dry roasted peanuts
1 egg white, beaten slightly
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teasoon ground red pepper
1/2 cup dried cranberries
1. Preheat oven to 325 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. In a large bowl, combine the cashews, pecans, and peanuts. Add the egg white and toss to coat nuts evenly.
3. In a small bowl, combine the sugar, cinnamon, and ground red pepper; mix well then add to the nut mixture. Stir until the nuts are well coated then spread the nuts onto the baking sheet in a single layer.
4. Bake for 18 to 20 minutes, or until lightly toasted, stirring halfway through the cooking time. Let cool.
5. Mix the dried cranberries into the nuts; serve immediately, or store in an airtight container until ready to serve.
"OOH IT'S GOOD!"
Printable Recipe
SWISS-ONION SPREAD
05/26/2005
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About 3 cups
1 package (10 ounces) chopped onions, thawed and well drained
2-1/2 cups (10 ounces) shredded Swiss cheese
1 cup mayonnaise
1 tablespoon Dijon mustard
1/8 teaspoon black pepper
1. Preheat the oven to 325 degrees. Coat a 9-inch pie plate with nonstick cooking spray.
2. In a large bowl, combine all the ingredients; mix well and spoon into the pie plate.
3. Bake for 25 to 30 minutes, or until golden and heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
TURKEY FLORENTINE CUPS
12/23/2005
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2 dozen
3/4 pound oven-roasted deli turkey, sliced into 12 even slices
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup (2 ounces) shredded mozzarella cheese
1/3 cup whipped cream cheese
1 tablespoon grated Parmesan cheese
1 tablespoon finely chopped onion
1/4 teaspoon garlic powder
1. Cut each turkey slice in half. Roll each piece into a cone shape and place each in a cup of a 24-cup mini muffin pan.
2. In a medium bowl, combine the remaining ingredients; mix well. Spoon a heaping teaspoon of spinach mixture into each turkey cup.
3. Bake for 13 to 15 minutes, or until heated through. Serve warm.
"OOH IT'S SO GOOD!!"
BREADS
Printable Recipe
PAINTED FRENCH TOAST
05/06/2005
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4 servings
6 eggs
1 cup milk
Assorted liquid food colors
4 new small nontoxic paintbrushes
8 slices white bread
4 tablespoons (1/2 stick) butter
1. In a medium bowl, whisk together the eggs and milk. Pour 1/4 cup egg mixture into each of 4 small bowls, reserving the remaining mixture in a shallow dish. Add the desired amount of different food color to each bowl.
2. Paint a message and/or design on each bread slice with the desired colored egg mixture. Dip the painted bread into the reserved egg mixture.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the bread, in batches, and cook for 1-1/2 minutes per side, or until golden, adding more butter as needed.
"OOH IT'S SO GOOD"
Printable Recipe
PARSLEY-GARLIC ROLLS
09/22/2005
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1 dozen
3 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1 loat (16 ounces) frozen bread dough, thawed
1. Coat a 12-cup muffin pan with nonstick cooking spray.
2. In a small bowl, combine the melted butter, parsley, garlic, and salt; mix well.
3. On a lightly floured surface, roll the bread dough into a 12-inch square. Spread the parsley mixture over the dough, leaving a 1/2-inch border on the top and bottom edges. Roll the dough tightly jellyroll-fashion, starting at the bottom edge; pinch to seal the edge.
4. Cut the roll of dough into 1-inch-wide slices. Place each slice flat side down into a cup of the muffin pan. Cover and let rise in a warm place, for 1 hour, or until doubled in size.
5. Preheat the oven to 400 degrees. Bake the rolls for 9 to 11 minutes, or until golden. Remove from the pan and serve warm.
From "The Best of Mr. Food"
"OOH IT'S SO GOOD!!"
Printable Recipe
SPOON BREAD
12/16/2005
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9 to 12 servings
2 cups milk
1-1/2 cups water
1-1/2 cups cornmeal
2 tablespoons butter
1-1/2 teaspoons sugar
1-1/4 teaspoons salt
5 eggs
1 tablespoon baking powder
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a medium saucepan, combine the milk and water; simmer over medium-low heat until hot, stirring occasionally.
3. Add the cornmeal, butter, sugar, and salt; stir for 1 to 2 minutes, until the mixture is thickened. Remove saucepan from the heat.
4. In a medium bowl, beat the eggs and baking powder until very light and fluffy. Stir in the cornmeal mixture; mix well then spoon into the baking dish.
5. Bake for 45 to 50 minutes, or until the top is golden. Serve hot.
Courtesy of Christiana Campbell's Tavern, Colonial Willilamsburg
"OOH IT'S SO GOOD!!"
Printable Recipe
TIGHTROPE BREADSTICKS
05/18/2005
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10 sticks
1 pound frozen bread dough, thawed
1/2 cup all-purpose flour
1 egg, beaten
1/4 cup grated Parmesan cheese
1 tablespoon garlic powder
2 teaspoons sesame seeds
1. Preheat the oven to 350 degrees. Coat a cookie sheet with nonstick cooking spray.
2. Cut the thawed dough into ten 1/2-inch-thick slices. Lightly flour a cutting board and, with your fingers, roll each slice into a 12-inch rope. Place on the cookie sheet and brush each with beaten egg.
3. In a small bowl, combine the remaining ingredients and sprinkle over the dough. Bake for 15 to 20 minutes, or until golden.
"OOH IT'S SO GOOD!!"
DESSERTS
Printable Recipe
APRICOT BREAD PUDDING
03/07/2005
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10 to 12 servings
1 loaf (1 pound) day-old Italian bread, torn into 1-inch pieces
2 cups warm water
3 eggs
1 cup (1/2 pint) heavy cream
1/2 cup finely chopped dried apricots
1 teaspoon vanilla extract
3/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup confectioners' sugar
2 tablespoons apricot brandy
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, toss together the bread pieces and water, soaking the bread.
3. In a small bowl, beat the eggs, then stir in the heavy cream. Add mixture to the soaked bread along with the apricots, vanilla, granulated sugar, salt, and cinnamon; stir until well combined. Place in the baking dish and bake for 60 to 65 minutes, or until puffy and firm in the center.
4. In another small bowl, combine the confectioners' sugar and brandy, stirring until smooth. After removing the finished pudding from the oven, top with the apricot glaze, while still warm.
SERVING SUGGESTION: This should be served warm, so, if not serving it right from the oven, cool, cover, and store in the refrigerator. Just before serving, cover and reheat the pudding in a 300 degree oven for about 15 minutes, then top with the glaze.
"OOH IT'S SO GOOD!!"
Printable Recipe
BACK-TO-SCHOOL SKYSCRAPERS
09/07/2005
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7 treats
1 package (8 ounces) reduced-fat cream cheese, softened
3/4 cup strawberry- or chocolate-flavor powdered drink mix
21 graham or chocolate graham cracker squares
1 cup sliced strawberries and/or whole raspberries
1 medium banana, sliced
1. In a small bowl, combine the cream cheese and powdered drink mix; beat until smooth and creamy.
2. Spread the cream cheese mixture evenly over the tops of the graham crackers. Top 7 frosted crackers evenly with berries; top 7 frosted crackers evenly with banana slices.
3. Stack the banana-topped crackers on the berry-topped crackers. Top with the remaining frosted crackers, frosting-side down. Serve immediately.
Recipe courtesy of NESTLE NESQUIK. For more fresh, fun NESQUIK recipes and information visit www.Nesquik.com.
Printable Recipe
BANANA CREAM-CRUNCH PIE
06/10/2005
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6 to 8 servings
1 package (4-serving size) banana cream-flavored instant pudding mix
1 cup milk
5 tablespoons coffee liqueur, divided (see Option)
1 container (8 ounces) frozen whipped topping, thawed and divided
2 bananas, sliced
One 9-inch chocolate ready-to-use graham cracker pie crust
3 toffee candy bars (1.4 ounces each), chopped
1. In a medium bowl, combine the pudding mix, milk, and 4 tablespoons liqueur; stir with a wire whisk until smooth.
2. Gently fold 1 cup whipped topping into the pudding mixture.
3. In another medium bowl, toss the banana slices with the remaining 1 tablespoon liqueur; arrange over the crust. Sprinkle with half of the chopped candy. Spoon pudding mixture over the chopped candy. Cover and chill for 1-1/2 hours, or until set.
4. Spoon the remaining whipped topping on top of the pie just before serving. Sprinkle with the remaining chopped candy.
OPTION: If you prefer, you can use sweetened black coffee in place of the liqueur.
"OOH IT'S SO GOOD!!"
Printable Recipe
BROWNIE BONBONS
12/30/2005
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About 3 dozen
1 package (19.8 ounces) brownie mix, batter prepared according to package directions
1/2 cup finely crushed candy canes
1. Bake the brownies according to the package directions. Place the crushed candy canes in a shallow dish. Remove the brownies from the oven and allow to sit for 5 minutes.
2. While the brownies are still warm, use a small ice cream scoop or a spoon to scoop them out; roll into 1-inch balls. Immediately roll in the crushed candy canes, coating completely. Allow to cool completely before serving.
PREPARATION TIP: I like to make some of these with traditional candy canes and others with green-and-white ones to get nice color variety for my dessert platters.
"OOH IT'S SO GOOD!!"
Printable Recipe
CANDY CANE COOKIES
12/08/2005
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About 3 dozen cookies
1 cup (2 sticks) butter, softened
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar
1. Preheat the oven to 375 degrees. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts; beat until well blended.
3. Gradually add the flour and salt; mix until thoroughly blended. Cover the bowl with plastic wrap and chill for 1 hour.
4. In a small bowl, combine the crushed candy canes and the granulated sugar. Shape the chilled cookie dough into 1-1/2-inch balls then roll each in the candy cane mixture, coating completely. Place 2 inches apart on the cookie sheets.
5. Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE CHEESE BALL
02/10/2005
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10 to 12 servings
1 pakcage (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1/4 cup creamy peanut butter
3/4 cup confectioners' sugar
2 tablespoons light brown sugar
3 tablespoons unsweetened cocoa
1/2 cup mixed peanut butter and chocolate chips (or use 1/4 cup of each)
1 tablespoon chocolate liqueur (optional)
2/3 cup finely chopped pecans, toasted
1. In a medium bowl, beat the cream cheese, butter, and peanut butter until creamy.
2. Stir in the confectioners' sugar, brown sugar, cocoa, peanut butter and chocolate chips, and chocolate liqueur, if desired. Cover and chill for 2 hours, or until firm.
3. Shape the mixture into a ball and roll in the chopped pecans. Place on a serving platter and serve immediately, or cover and chill until ready to serve (allow to soften slightly before serving).
SERVING TIP: Surround this or serve along with graham crackers or slices of French bread.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE CHIP BISCOTTI
04/25/2005
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about 3-1/2 dozen
3 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla extract
1 cup (6 ounces) mini semisweet chocolate chips
1. Preheat the oven to 350 degrees F. Coat two large cookie sheets with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the chocolate chips; mix well and, using your hands, work the dough until it forms a ball. Work in the chocolate chips until well combined then place half of the dough on one cookie sheet and form into a 3" x 12" loaf about 1 inch high. Repeat with the remaining dough on a second cookie sheet.
3. Bake for 25 to 30 minutes, or until firm and light golden. Remove from the oven and reduce the heat to 325 degrees.
4. Allow the loaves to cool for 5 minutes. Cut into 1/2-inch-thick slices and cut side down on the cookie sheets.
5. Bake for 15 minutes, turn the cookies over and bake for 15 more minutes, or until very crisp. Allow to cool, then serve, or store in an airtight container.
OPTION: To make Chocolate Chocolate Chip Biscotti, replace 1/2 cup of the flour with 1/2 cup unsweetened cocoa, and proceed as directed.
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Printable Recipe
CHOCOLATE CHIP OATMEAL COOKIES
01/07/2005
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About 4 dozen cookies
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups packed light brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup unsweetened applesauce
2 egg whites
1 tablespoon vanilla extract
2-1/2 cups quick-cooking or old-fashioned rolled oats
1/2 cup mini semisweet chocolate chips
1. Preheat the oven to 375 degrees. Coat baking sheets with nonstick cooking spray.
2. In a small bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl, beat the brown and granulated sugars, the butter and applesauce until smooth; beat in the egg whites and vanilla.
4. Gradually beat in the flour mixture until smooth; with a spoon, stir in the oats and chocolate chips. Drop by rounded teaspoonfuls 2 to 3 inches apart on the cookies sheets.
5. Bake for 9 to 11 minutes, or until golden; cool on pans for 2 minutes then remove to a wire rack to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE COLA CAKE
01/10/2005
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15 to 18 servings
1 package (18.25 ounces) devil's food cake mix
1 package (4-serving size) chocolate instant pudding mix
4 eggs
1/2 cup vegetable oil
1-3/4 cups cola, divided (see Option)
1/2 cup (1 stick) butter
3 tablespoons unweetened cocoa
1 package (16 ounces) confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, beat the cake and pudding mixes, the eggs and oil at low speed with an electric beater until blended. Gradually add 1-1/4 cups cola. Increase the beater speed to medium, and beat for 2 minutes; pour the batter into the baking dish.
3. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes.
4. In a large saucepan, combine the butter, cocoa, and remaining 1/2 cup cola; cook over medium heat until the butter melts, stirring constantly. DO NOT BOIL. Remove the heat; stir in the confectioners' sugar and vanilla then the pecans.
5. Spread the warm frosting over the top of the warm cake; cool completely on a wire rack.
OPTION:
This cake would also be great made with cherry-flavored cola!
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Printable Recipe
CHOCOLATE-STUFFED FRENCH TOAST
06/17/2005
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6 servings
1 loaf (1 pound) day-old French bread
1 cup (6 ounces) milk chocolate chips
5 eggs
1-1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1. Coat a 9" x 13" baking dish with nonstick cooking spray. Slice the bread into thick (1-1/2 inch) slices. Using a sharp small knife, cut a 2-inch slit horizontally in one side of each bread slice, cutting 3/4 of the way through, creating a pocket in each.
2. Spoon 2 heaping teaspoons chocolate chips into the pocket of each bread slice; press to close. Place filled slices into the baking dish.
3. In a medium bowl, whisk together the eggs, milk, cinnamon, and vanilla. Pour mixture evenly over the bread, turning the pieces over to coat competely. Cover with plastic wrap and refrigerate for several hours or overnight.
4. Preheat the oven to 400 degrees. Bake the stuffed bread, uncovered, for 20 to 25 minutes, or until golden brown.
SERVING TIP: Serve topped with a sprinkle of confectioners' sugar and some maple syrup.
DID YOU KNOW...that, according to many food historians, "French toast" is named for Joseph French, an Albany, New York, tavern-owner who is credited with creating the original egg-battered bread dish in 1724?
Recipe adapted from and courtesy of Hershey Foods Corporation.
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Printable Recipe
COCONUT CREAM PIE
02/25/2005
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A favorite of George W. Bush
6 to 8 servings
One 9-inch frozen ready-to-bake pie shell, thawed
2 cups milk
3 eggs
1 cup sweetened flaked coconut
1/2 cup sugar
6 tablespoons all-purpose flour
1tablespoon butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups frozen whipped topping, thawed
1. Bake the pie shell according to the package directions; set aside to cool.
2. In a medium saucepan, whisk together all the remaining ingredients except the whipped topping. Cook over medium heat for 5 to 7 minutes, or until thickened.
3. Pour into the baked pie shell and chill for at least 4 hours, or until set.
4. Spread the whipped topping over the pie and serve, or cover and keep chilled until ready to serve.
GARNISHING TIP: Sprinkle this with 1/4 cup toasted coconut to give it a nice "golden-topped" finished appearance.
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Printable Recipe
CONFETTI UPSIDE-DOWN CAKE
05/20/2005
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4 tablespoons (1/2 stick) butter, melted
2/3 cup packed light brown sugar
10 maraschino cherries, cut in half
1 can (15.25 ounces) fruit cocktail, drained
1 package (18.25) yellow cake mix
1 cup water
1/3 cup oil
3 eggs
2 tablespoons rainbow sprinkles
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Add the melted butter to the baking dish and sprinkle with the brown sugar. Arrange the cherry halves evenly over the sugar and sprinkle with the drained fruit cocktail; set aside.
3. In a large bowl, beat the cake mix, water, oil and eggs acording to the package directions. Stir in the sprinkles and pour into the baking dish.
4. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cake stand for 5 minutes; loosen gently with a knife and invert onto a serving platter.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKIES IN A JAR
12/01/2005
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CHOCOLATE CHIP OATMEAL MIX
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups quick-cooking oats
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips
Quart-size canning jar
1. In a large bowl, combine the flour, baking powder and baking soda; mix well and pour into the canning jar, tapping the jar on the counter to level the ingredients.
2. Add to the jar in turn: the oats, granulated sugar, brown sugar, walnuts, and chocolate chips, tapping the jar on the counter to level after each addition. Seal the jar, and decorate, if desired.
IMPORTANT: Attach a copy of the baking instructions to the jar.
CHOCOLATE CHIP OATMEAL COOKIES IN A JAR BAKING INSTRUCTIONS:
Makes about 3 dozen cookies
1 jar Chocolate Chip Oatmeal Cookie Mix
1/2 cup (1 stick) butter, melted
1 egg
1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees.
2. Empty contents of jar into a large bowl, and add the melted butter, egg, and vanilla. Mix until completely blended; mixture will be thick.
3. Shape into walnut-sized balls and place on ungreased cookie sheets 2 inches apart. Bake for 8 to 10 minutes, or until the edges are golden. Remove to a wire rack to cool. ENJOY!
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY PECAN PIE
11/02/2005
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8 servings
3/4 cup (1-1/2 sticks) butter, melted
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 cups fresh or frozen cranberries
1 cups pecans, finely chopped
1. Preheat the oven to 350 degrees. Coat a 9-inch pie plate with nonstick cooking spray.
2. In a large bowl, with an electric mixer on medium speed, beat the butter, sugar, eggs, and vanilla until light and fluffy, about 5 minutes. Fold in the flour by hand. Stir in the cranberries and pecans then pour the batter into the pie plate, spreading evenly.
3. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool then cut into wedges and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRISPY JACK-O'-LANTERNS
10/21/2005
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8 servings
1 package (10 ounces) marshmallows
3 tablespoons butter
Yellow and red food coloring
6 cups crispy rice cereal
8 small Tootsie Rolls, unwrapped
Assorted candies and cake decorating gels
1. Coat a rimmed baking sheet with nonstick cooking spray.
2. Combine the marshmallows and butter in a large nonstick pot over medium-low heat and cook for 5 minutes, or until melted and smooth.
3. Remove the pot from the heat and add one drop at a time each of red and yellow food color until the mixture reaches the desired orange hue. Add the cereal; stir until combined.
4. Coat your hands with nonstick cooking spray then shape the cereal mixture into 8 same-sized balls; place on a baking sheet and let stand for 15 minutes.
5. Press a Tootsie Roll into the top of each to form a stem. Using candies and/or decorating gel, make a jack-o'-lantern face on each crispy rice ball. Serve immediately, or cover loosely until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CUPID'S CARROT CAKE
02/11/2005
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12 to 16 servings
CAKE:
2 cups granulated sugar
1-1/2 cups vegetable oil
4 eggs
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
3 cups grated (about 1 pound) carrots
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
1. Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray.
2. In a large bowl, beat the granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, blending until a smooth thick batter forms. Pour the batter evenly into the cake pans. Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean and the tops are golden. Let cool completely.
3. In a large bowl, combine the cream cheese and butter; mix well. Add the vanilla; mix well. Gradually add the confectioners' sugar, continuing to mix until well combined.
4. Place one cake layer on a serving platter and frost the top of the cake. Place the other layer on top of the frosted layer. Frost the top and sides of the entire cake. Serve immediately, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
ELEPHANT EARS
05/16/2005
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2-1/2 dozen pastries
1/2 cup sugar
2 teaspoons ground cinnamon
1 package (17 1/4 ounces) frozen puff pastry dough, thawed
1 egg, beaten
1. Preheat the oven to 375 degrees. Coat cookie sheets with nonstick cooking spray.
2. In a shallow bowl, combine the sugar and cinnamon; mix well and set aside.
3. Place the 2 sheets of pastry dough side by side lengthwise on a work surface and pinch the middle seam together. Brush the dough with some of the beaten egg and sprinkle with 5 tablespoons of the cinnamon-sugar mixture.
4. Starting with one narrow end, roll up jelly roll-style into the center; repeat with other end. Slice into 1/2-inch pieces. Brush one side of each slice with the remaining beaten egg and dip in the remaining cinnamon-sugar mixture. Place coated side up on the cookie sheets.
5. Bake for 15 minutes, or until golden. Allow to cool for 5 minutes then remove to a wire rack to cool completely.
"OH IT'S SO GOOD!!"
Printable Recipe
FAMILY-SIZED SUNDAE
07/19/2005
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8 to 10 servings
1 package (21 to 23 ounces) brownie mix, baked according to package directions
1/2 gallon vanilla ice cream
2medium bananas, peeled and sliced
1 jar (11.75 ounces) hot fudge sauce, warmed
1 container (12 ounces) frozen whipped topping, thawed
1/2 cup chopped walnuts, divided
2/3 cup maraschino cherries (about 24 cherries), divided
1. Crumble half of the brownies over the bottom of a large bowl or trifle dish. Scoop half of the ice cream into balls and place the balls over the brownie layer then half of the sliced bananas; spoon half the fudge sauce over the bananas.
2. Spread half of the whipped topping over the sauce then sprinkle on half of the walnuts and half of the cherries; repeat the layers. Cover and freeze for at least 6 hours. Remove from the freezer 10 to 15 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
FLAG CAKE
06/14/2005
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8 to 10 servings
1 package (10-3/4 ounces) frozen pound cake, thawed
1/3 cup seedless raspberry jam
4 tablespoons orange juice, divided
1 package (8 ounces) whipped cream cheese
3 tablespoons confectioners' sugar
1-1/2 cups fresh blueberries
1/2 cup sliced fresh strawberries
1. Slice the pound cake lengthwise into three layers; arrange in a single layer, with top layer cut-side up, on a rimmed baking sheet; using a fork, pierce the cake slices several times.
2. In a small bowl, combine the jam with 2 tablespoons orange juice; mix well then spread evenly over the tops of the cake slices.
3. In another small bowl, combine the cream cheese, confectioners' sugar, and the remaining 2 tablespoons orange juice until well blended. Place bottom layer of cake on a serving plate. Spread evenly with one-third of the cream cheese mixture. Reserve 20 blueberries for garnish; arrange half of the remaining blueberries evenly over the cream cheese mixture.
4. Place the center slice of cake over the blueberries and repeat the layers. Place the top cake layer cut-side down on top of the middle layer and spread evenly with the remaining cream cheese mixture.
5. Using the reserved blueberries and the strawberry slices, decorate the top like an American flag.
"OOH IT'S GOOD!!"
Printable Recipe
FRUIT COMPOTE
10/17/2005
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About 5 cups
1 package (16 to 20 ounces) frozen rhubarb, thawed
1 package (16 to 20 ounces) frozen whole strawberries, thawed
1 can (20 ounces) sliced apples
1-1/2 cups sugar
1. In a large soup pot, combine all the ingredients; mix well and bring to a boil over medium-high heat.
2. Cook for 20 minutes, slightly mashing the fruit while cooking. Serve warm, or allow to cool then chill before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
GERMAN CHOCOLATE CAKE
10/07/2005
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12 to 15 servings
1 package (18.25 ounces) chocolate cake mix, mixed according to the package directions
1 cup chopped pecans, divided
1 cup shredded coconut, divided
1 cup sweetened condensed milk
3 tablespoons butter
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray then flour.
2. Place the cake batter in a large bowl and add 1/2 cup pecans and 1/2 cup coconut; mix well then pour into the baking dish.
3. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. In a small saucepan, combine the sweetened condensed milk, butter, and vanilla over medium heat. Cook for about 5 minutes, until thickened, stirring constantly Stir in the remaining 1/2 cup pecans and 1/2 cup coconut. Spread over the warm cake and allow the cake to cool completely before cutting into squares.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRASSHOPPER PIE
08/12/2005
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6 to 8 servings
1/4 cup (1/2 stick) butter, melted
2 cups (about 20) finely crushed cream-filled chocolate sandwich cookies
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 tablespoon lemon juice
1/3 cup green creme de menthe liqueur
1 container (8 ounces) frozen whipped topping, thawed
1. Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
2. In a medium bowl, combine the melted butter and the cookie crumbs. Pat the mixture firmly over the bottom and sides of the pie plate, forming a crust; chill.
3. Meanwhile in a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Stir in the lemon juice and liqueur then fold in the whipped topping.
4. Spoon mixture into crust then cover and chill for four hours, or until set. If desired, garnish just before serving.
GARNISHING TIPS: This really looks nice garnished with the crumbs from an extra cookie, and fresh or candy mint leaves.
"OOH IT'S SO GOOD!!"
Printable Recipe
GUMDROP COOKIES
02/18/2005
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About 3 dozen
1 package (18.5 ounces) yellow cake mix
1/3 cup vegetable oil
2 eggs
1 cup coarsely chopped gumdrops
1. Preheat the oven to 350 degrees. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, oil, and eggs; beat with an electric beater for 1 to 2 minutes, until well blended. With a spoon, stir in the chopped gumdrops and drop by teaspoonfuls 2 inches apart onto cookies sheets.
3. Bake for 12 to 14 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
TIP: For even more colorful cookies, add additional chopped gumdrops to the tops of the cookies before baking.
"OOH IT'S SO GOOD!!"
Printable Recipe
HALF-MOON COOKIES
08/25/2005
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About 1-1/2 dozen
1 package (18.25 ounces) white cake mix (see Option)
2/3 cup vegetable oil
2 eggs
8 ounces (half a 16-ounce container) chocolate frosting
8 ounces (half a 16-ounce container) vanilla frosting
1. Preheat the oven to 350 degrees. Coat two cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, oil, and eggs; mix well. Drop by heaping tablespoonfuls 2 inches apart onto the cookie sheets. Bake for 12 to 14 minutes, or until firm.
3. Remove the cookies to wire racks to cool completely. Frost half of the flat side of each cookie with vanilla frosting and the other half with chocolate frosting. Serve, or cover loosely until ready to serve.
OPTION: To make chocolate half-moon cookies, simply use chocolate cake mix instead of white.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOMEMADE ICING
10/20/2005
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BUTTERCREAM FROSTING - About 2-1/2 cups
1 package (1 pound) confectioners' sugar (approximately 3-3/4 cups)
1/2 cup (1 stick) butter, softened
4 tablespoons milk
1 teaspoon vanilla extract
1. In a large bowl, blend all the ingredients with an electric beater at low speed until well combined.
2. Beat at medium speed for 1 to 2 minutes, until creamy. Add more milk, if necessary, until the frosting reaches spreading consistency.
CHOCOLATE BUTTERCREAM FROSTING - About 2-1/2 cups
1 package (1 pound) confectioners' sugar (approximately 3-3/4 cups)
1/2 cup (1 stick) butter, softened
4 tablespoons milk
1 teaspoon vanilla extract
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1. In a large bowl, blend all the ingredients with an electric beater at low speed until well combined.
2. Beat at medium speed for 1 to 2 minutes, until creamy. Add the cooled chocolate, and beat until well combined. Add more milk, if necessary, until the frosting reaches spreading consistency.
Courtesy of Domino Sugar
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Printable Recipe
ICE CREAM CUPCAKES
05/13/2005
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1 package (19.8 ounces) brownie mix
1/2 cup water
1/2 cup vegetable oil
3 eggs
1/2 gallon mint chocolate chip ice cream, softened
2 cups frozen whipped topping, thawed
Half of a 4.67-ounce package chocolate mints (see Note)
1. Preheat the oven to 350 degrees. Place 12 foil baking cups into a muffin pan.
2. In a large bowl, combine the brownie mix, water, oil, and eggs; stir until well blended. Spoon batter into baking cups.
3. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean; cool completely.
4. Horizontally slice tops off cooled cupcakes. Place 1 scoop of ice cream on each cupcake bottom and replace the tops. Dollop each cupcake with whipped topping and sprinkle with chocolate mints. Freeze 2 hours until firm then serve or cover and keep frozen until ready to serve.
NOTE: The chocolate mints can be used whole, chopped or, for a more elegant presentation, use a vegetable peeler to create chocolate-mint curls.
"OOH IT'S SO GOOD!!"
Printable Recipe
IRISH CREAM CAKE
03/15/2005
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12 to16 servings
1 cup chopped pecans
1 package (18.5 ounces) yellow cake mix
1 package (4-serving-size) instant vanilla pudding
4 eggs
1/2 cup water, divided
1/2 cup vegetable oil
1 cup Irish cream liqueur, divided
1/2 cup ( 1 stick) butter
1 cup sugar
1. Preheat the oven to 325 degrees. Coat a Bundt pan with nonstick cooking spray. Sprinkle the chopped pecans evenly over the bottom of the pan.
2. In a large bowl, combine the cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur. Beat with an electric mixer on high for 5 minutes. Pour the batter over the nuts in the pan.
3. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan.
4. In a medium saucepan, combine the butter, sugar, and remaining 1/4 cup water over medium heat. Cook for 5 minutes, stirring occasionally; remove mixture from the heat and stir in the remaining 1/4 cup liqueur.
5. With a fork, prick holes in the top of the cake and pour the glaze over the cake. After the glaze soaks into the cake, invert the cake onto a serving platter and pour any remaining glzae from the pan over the cake. Let cool completely then cover lightly until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
MINI CHOCOLATE TARTS
04/14/2005
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2 dozen
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter or margarine
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
25 foil mini muffin cup liners
1. Preheat the oven to 425 degrees.
2. In a medium saucepan, combine the chocolate chips, butter, sugar, water, and coffee granules and heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs until the mixture is smooth.
3. Place the muffin cup liners in a mini muffin pan or on a rimmed baking sheet. Carefully pour the chocolate mixture into the liners, filling each about half full.
4. Bake for 8 minutes; the tarts will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
SERVING TIP: Garnish with fresh raspberries or your favorite fresh fruit.
"OOH IT'S SO GOOD!!"
Printable Recipe
MINT JULIP BALLS
05/02/2005
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About 3 dozen
2 cups crumbled vanilla wafers
1 cup confectioners' sugar, plus additional for dusting
2 tablespoons unsweetened cocoa
1 cup finely chopped walnuts or pecans
1/4 cup bourbon (see Note)
1-1/2 tablespoons light corn syrup
1/2 teaspoon peppermint extract
1. In a large bowl, combine the wafer crumbs, 1 cup confectioenrs' sugar, the cocoa, and nuts until well mixed.
2. Add the bourbon, corn syrup, and peppermint extract and mix with your hands until the mixture holds together.
3. Form the mixture into 1-inch balls and dust with additional confectioners' sugar. Store in an airtight container until ready to serve.
NOTE: Since this contains alcohol, it is a treat only for adults without a sensitivity to alcohol.
"OOH IT'S SO GOOD!!"
Printable Recipe
MOLTEN CHOCOLATE EARTH CAKE
04/22/2005
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6 to 9 servings
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup packed dark or light brown sugar
1-3/4 cups hot water
1. Preheat the oven to 350 degrees. Coat a 9-inch round baking pan or a deep-dish pie plate with nonstick cooking spray.
2. In a large bowl, combine the flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt. Add the milk, oil, and vanilla; mix with a spoon until smooth. Stir in the walnuts then pour the batter into the baking pan.
3. In a small bowl, combine the brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over the batter. Pour the hot water over the brown sugar and cocoa.
4. Bake for 35 to 40 minutes, or until the top is cracked and just firm to the touch. Remove from the oven and let cool for 10 minutes. While still warm, cut into wedges and serve topped with the sauce from the bottom of the pan.
"OOH IT'S SO GOOD!!"
Printable Recipe
POLKA DOT COOKIES
09/19/2005
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3 to 4 dozen
1 package (18.5 ounces) devil's food cake mix
1/3 cup vegetable oil
2 eggs
2 cups (12 ounces) white chocolate chips
1. Preheat the oven to 350 degrees. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, oil, and eggs, and beat with an electric beater for 3 to 4 minutes, until well blended.
3. With a spoon, stir in the white chocolate chips. Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
4. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
PUMPKIN PIE CAKE
11/04/2005
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12 to 15 servings
1 can (15 ounces) solid-pack pure pumpkin
3 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons pumpkin pie spice
1 can (12 ounces) evaporated milk
1 pkg. (18.5 ounces) yellow cake mix
1/2 cup (1 stick) butter, melted
1 cup coarsely chopped pecans
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the pumpkin, eggs, sugars, pumpkin pie spice, and evaporated milk; mix well. Pour into an ungreased 9" x 13" baking pan.
3. Sprinkle dry cake mix evenly over the batter in the pan; drizzle melted butter evenly over the top then sprinkle with pecans.
4. Bake for about 1-1/4 hours, until the top is set and the bottom has the texture of pumpkin pie. Cool completely before cutting into squares.
"OOH IT'S SO GOOD!!"
Printable Recipe
SEVEN LAYERS OF HEAVEN
09/15/2005
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16 squares
1/2 cup (1 stick) butter, melted
1 cup graham cracker crumbs
1 cp sweetened flaked coconut
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk (see Note)
1 cup chopped walnuts
1. Preheat the oven to 350 degrees.
2. Pour the melted butter evenly over the bottom of an 8-inch square baking pan. Spread the graham cracker crumbs evenly over the butter.
3. Layer with the coconut then the chocolate chips followed by the peanut butter chips. Drizzle the sweetened condensed milk over the top and sprinkle with the walnuts.
4. Bake for 30 minutes, or until lightly browned. Cool then cut into bars.
NOTE: Be sure to use sweetened condensed milk not evaporated milk.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUNSHINE CHEESECAKE
11/18/2005
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8 servings
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
Zest of one orange
Zest of one lemon
One 9-inch graham cracker pie crust (see Tip)
1. Preheat the oven to 350 degrees.
2. In a large bowl, beat the cream cheese, sugar, and eggs until well combined. Stir in the orange and lemon juices, and the zest of each; mix until smooth, then pour into the pie crust.
3. Bake for 35 to 40 minutes, or until set. Remove from the oven and let cool. Cover and chill for at least 4 hours before serving.
PREPARATION TIP: Give this a homestyle touch with a homemade crust that you put together simply by combining 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter. Spread over the bottom and sides of a 9-inch pie plate then fill as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
TRIPLE-CHOCOLATE BOMBE
08/18/2005
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12 servings
1 package (21 ounces) brownie mix, batter prepared according to package directions
1/2 gallon vanilla fudge swirl ice cream, softened (see Tips)
1 container (16 ounces) chocolate frosting
1. Bake the borwnies according to the package directions, using a 9" x 13" baking pan. Let cool then cut into squares.
2. Line a 2-1/2 quart bowl with plastic wrap. Press the brownie squares into the bowl, forming a brownie bowl. Spoon the softened ice cream into the brownie bowl, cover and freeze for 6 hours, or until firm.
3. Microwave the frosting on high power for 20 to 30 seconds, or until pourable (see Tips).
4. Invert the ice cream bombe onto a platter and remove the plastic wrap. Pour the melted frosting evenly over the cake, coating completely.
5. Freeze until the frosting is firm. Cover and keep frozen until ready to serve. Remove from the freezer and let sit for 10 to 15 minutes before slicing.
PREPARATION TIPS: Go ahead and substitute your favorite flavor of ice cream, if there's another one you prefer. And be sure to microwave the frosting in a microwave-safe container.
"OOH IT'S SO GOOD!!"
Printable Recipe
TROPICAL CHOCOLATE FONDUE
03/25/2005
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6 to 8 servings
1/2 cup orange juice
1/4 teaspoon coconut extract
1 pint strawberries, washed and hulled
1 pineapple, cut into bite-sized pieces
2 bananas, peeled and cut into bite-sized pieces
2 squares (1 ounce each) unsweetened chocolate
1 can (14 ounces) sweetened condensed milk
1/3 cup mini marshmallows
1 teaspoon instant coffee granules
1 teaspoon hot water
1. In a large bowl, combine the orange juice and coconut extract; mix well. Add the strawberries, pineapple, and bananas; toss gently, cover, and chill for 30 minutes to marinate.
2. In a small saucepan, combine the chocolate, sweetened condensed milk, and marshmallows over low heat, stirring until the chocolate and marshmallows melt and are well combined and smooth.
3. In a small bowl, dissolve the coffee granules in the water. Add to the chocolate mixture, stirring to mix well.
4. To keep the fondue hot, transfer to a fondue pot or a heat-proof serving bowl placed on an electric warming tray; stir occasionally.
5. Serve with the marinated fruit for dipping.
"OOH IT'S SO GOOD!!"
Printable Recipe
UPSIDE-DOWN APPLE PIE
01/03/2005
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6 to 8 servings
6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 package (15 ounces) folded refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges
1. Preheat the oven to 375 degrees. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat the waxed paper with cooking spray.
2. In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over the bottom of the pie plate. Unfold 1 pie crust and place it in the pie plate, pressing the crust firmly against the nut mixture and the sides of the plate; set aside.
3. In a large bowl, combine the granulated sugar, flour, cinnamon, and the remaining 2 tablespoons butter; mix well. Add the apples and toss gently to coat. Spoon into the pie crust.
4. Unfold the second pie crust and place over the apple mixture. Trim and fold the edges together to seal. Using a knife, cut four 1-inch slits in the top crust.
5. Bake for 1 to 1-1/4 hours, or until the crust is golden. Carefully loosen the waxed paper around the rim and invert the pie onto a serving plate while still hot. Remove the waxed paper and allow to cool slightly, then cut into wedges and serve warm, or allow to cool completely before serving.
PREPARATION TIP: To make sure you don't have to do any oven cleanup, position a cookie sheet on the bottom oven rack to catch any juices that may leak from the pie during baking.
"OOH IT'S SO GOOD!!"
Printable Recipe
WHISKEY CAKE
02/21/2005
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A favorite of George Washington
12 to 16 servings
1 package (18.25 ounces) yellow cake mix, batter prepared according to package directions
1/2 cup raisins
1/2 cup chopped pecans
1 teaspoon all-purpose flour
1/4 cup (1/2 stick) butter
1/2 cup sugar
1/2 cup whiskey
1 Preheat the oven to 350 degrees. Coat a Bundt pan with nonstick cooking spray.
2. In a small bowl, combine the raisins, pecans, and flour; mix until the raisins and pecans are thoroughly coated then stir them into the cake batter.
3. Pour batter into the Bundt pan and bake for 32 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. In a small saucepan, combine the butter, sugar, and whiskey and bring to a boil over medium-high heat; let boil for 5 minutes, stirring occasionally.
5. Using a fork, poke holes in the top of the cake and pour the whiskey syrup over the cake.
6. Let cool in the pan for about 15 minutes then remove to a wire rack to cool completely before cutting.
"OOH IT'S SO GOOD!!"
Printable Recipe
WHITE RUSSIAN PIE
06/20/2005
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6 to 8 servings
24 large marshmallows
1/2 cup milk
21 cream-filled chocolate sandwich cookies, finely crushed
3 tablespoons butter, melted
1/3 cup coffee liqueur or strong black coffee, chilled
2 cups whipped cream or whipped topping
Chocolate curls (optional)
1. In a medium saucepan, combine the marshmallows and milk; cook over low heat until the marshmallows melt, stirring constantly. Let cool in the pan for 15 minutes.
2. Meanwhile, in a medium bowl, combine the cookie crumbs and butter; mix well then press the mixture firmly over the bottom and sides of a 9-inch pie plate. Freeze for 15 minutes, or until firm.
3. Place the whipped cream in a large bowl. Stir the liqueur into the marshmallow mixture then gently fold the mixture into the whipped cream; spoon into the crust then cover loosely.
4. Freeze the pie for 8 hours, or until firm. Just before serving, garnish with chocolate curls, if desired.
"OOH IT'S SO GOOD!!"
ENTREES
Printable Recipe
APPLE-GLAZED CHICKEN
10/11/2005
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4 to 6 servings
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teasoon black pepper
One 3- to 3-1/2-pound chicken, cut into 8 pieces
2 tablespoons vegetable oil
1 cup apple jelly
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
3 red apples, cored and cut into 1/2-inch wedges (see Note)
1. In a shallow dish, combine the flour, salt, and pepper. Dip the chicken into the seasoned flour, coating completely.
2. In a large skillet, heat the oil over medium heat. Brown the chicken in batches for 5 to 7 minutes per side.
3. Meanwhile, in a medium bowl, combine the apple jelly, lemon juice, and cinnamon; mix well then stir in the apples. Add entire mixture to the skillet and reduce the heat to medium-low.
4. Simmer for 25 to 30 minutes, or until no pink remains in the chicken and the sauce has glazed the chicken, turning it halfway through cooking. Serve the chicken topped with the apples and any glaze remaining in the skillet.
NOTE: I like to use Cortland apples for their particular color and taste, but any apples you have on hand will work. And if you prefer, you can peel them.
"OOH IT'S SO GOOD!!"
Printable Recipe
ASIAN PEPPER STEAK
04/18/2005
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4 to 5 servings
1/2 cup ready-to-use beef broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips
1 medium-sized red bell pepper, cut into 1/4-inch strips (see Options)
1/4 pound fresh mushrooms, sliced
3 scallions, sliced
1 garlic clove, minced
1. In a small bowl, combine the broth, soy sauce, cornstarch, and ginger; mix well and set aside.
2. In a large skillet, heat the oil over medium-high heat and saute the beef for 2 to 3 minutes, or until browned.
3. Add the pepper, mushrooms, scallions, and garlic, and cook for 4 to 5 minutes, or until the vegetables are tender. Add the broth mixture to the skillet and cook for 2 to 3 minutes, or until the sauce thickens.
OPTIONS: Red or green, even yellow, orange or purple bell peppers will do the trick here. You might have a different color on hand every time you make this, and it's okay to use whatever you've got!
OOH IT'S SO GOOD!!"
Printable Recipe
BACON-WRAPPED SCALLOPS
12/06/2005
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About 2 dozen
3/4 pound bacon
1 pound sea scallops, rinsed and patted dry
1 cup ketchup
1/3 cup packed light brown sugar
1/2 cup white vinegar
1. Preheat the oven to 425 degrees.
2. Cut the bacon slices in half crosswise. Roll a piece of bacon around each scallop and secure with a wooden toothpick; place on a rimmed baking sheet.
3. Bake for 15 or 18 minutes, or until the scallops are cooked through and the bacon is crisp.
4. Meanwhile, in a medium saucepan, combine the ketchup, brown sugar, and vinegar over medium heat; mix well and cook for 5 to 7 minutes, until the sugar is dissolved.
5. Dip the bacon-wrapped scallops in the sauce and serve with the remaining sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
BALSAMIC CHICKEN
03/01/2005
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Serving Size: 1 breast half, Total Servings: 4
1/4 cup balsamic vinegar
2 tablespoons olive oil
1-1/2 teaspoons garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breast halves (5 ounces each)
1. Combine all the ingredients in a large resealable plastic storage bag; mix well. Seal, and marinate in the refrigerator for 30 minutes.
2. Heat a grill pan over medium heat until hot. Place the chicken on the pan, discarding excess marinade, and cook for 6 to 10 minutes per side, or until no pink remains and the juices run clear.
Nutritional Analysis, courtesy of the American Diabetes Association:
Per serving: Exchanges: 5 Very Lean Meat, 1/2 Fat, Calories 199
Calories from Fat 59 Total Fat 7g Saturated Fat 2g Cholesterol 85mg
Sodium 144mg Carbohydrate 2g Dietary Fiber 0g Sugars 1g Protein 31g
"OOH IT'S SO GOOD!!
Printable Recipe
BARBECUE JOES
04/15/2005
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4 servings
1 pound ground beef or ground turkey
1 small onion, chopped
3/4 cup barbecue sauce
1/2 teaspoon black pepper
1/2 cup shredded Mexican cheese blend
4 hamburger buns, split (see Tip)
1. In a large saucepan, brown the ground meat and onion over medium heat for 6 to 8 minutes; drain off any excess fat.
2. Add the barbecue sauce and pepper, and cook for 3 to 4 minutes, or until heated through. Stir in the cheese, spoon over the buns, and serve.
PREPARATION TIP: I like to toast the hamburger buns so they hold up better with this hearty topper.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEF WITH BARLEY
09/27/2005
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6 to 8 servings
1 tablespoon vegetable oil
1 boneless beef chuck arm, blade, or shoulder pot roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 pound mushrooms, halved
1 medium onion, chopped
3 garlic cloves, minced
1 can (14 ounces) ready-to-use beef broth
1 teaspoon dried tarragon
1 bay leaf
1 cup quick-cooking pearl barley
1 package (9 ounces) frozen peas, thawed
1/3 cup sour cream
1. In a large soup pot, heat the oil over medium heat until hot. Add the roast and cook for 4 to 6 minutes, browning on all sides; remove the roast from the pot and season with the salt and pepper.
2. Add the mushrooms, onion, and garlic to the pot. Saute for 5 to 7 minutes, until onion is lightly browned. Add the broth, tarragon, and bay leaf then return the roast to the pot and bring to a boil.
3. Reduce the heat to low, cover tightly, and simmer for 1-1/2 hours. Stir in the barley, cover, and cook for 10 to 12 minutes.
4. Remove the roast from the pot, and keep warm. REMOVE AND DISCARD THE BAY LEAF then add the peas and sour cream to the barley mixture, stirring constantly over low heat just until heated through. Carve the roast and serve with the barley mixture.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEER-BASTED SAUSAGE
10/03/2005
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3 to 4 servings
2 tablespoons canola oil
3 medium onions, peeled, quartered and sliced very thin
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons spicy brown mustard
1 package (1 pound) bratwurst (6 to 8 sausages)
1/2 cup beer
1. In a large skillet, heat the oil over medium-low heat. Add the onions; saute for 10 to 15 minutes, or until tender and golden, stirring often.
2. Season the onions with salt and pepper then stir in the mustard.
3. Add the bratwurst; cook for 7 minutes, or until the sausages are plump.
4. Stir in the beer, and simmer for 2 to 3 minutes. Serve the bratwurst topped with the onions.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEST BROCCOLI CASSEROLE
01/11/2005
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6 servings
2 packages (10 ounces each) frozen chopped broccoli
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 can (4 ounces) sliced mushrooms, drained
1/2 teaspoon seasoned salt
1/2 cup plain bread crumbs
1 cup (4 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted
1. Preheat the oven to 350 degrees. Coat a 1-1/2 quart baking dish with nonstick cooking spray.
2. Cook the broccoli according to the package directions; drain then place in a medium bowl.
3. Add the soup, water chestnuts, mushrooms, and seasoned salt; mix well then spoon into the baking dish.
4. In a small bowl, combine the bread crumbs, cheese, and butter; mix well then sprinkle over the broccoli mixture.
5. Bake uncovered for 25 to 30 minutes, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
BURGUNDY BEEF STEW
01/05/2005
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5 to 6 servings
1 tablespoon vegetable oil
1-1/2 pounds beef stew meat, cut into 1-inch chunks
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 ounces) ready-to-use beef broth
1/2 cup Burgundy or other dry red wine
3 garlic cloves, minced
2 cups baby carrots
1 cup frozen whole pearl onions
3 tablespoons cornstarch
2 tablespoons water
1 package (8 ounces) frozen sugar snap peas
1. In a large pot, heat the oil over medium-high heat; brown the beef in batches. Pour off the drippings then return all the cooked beef to the pot and season with the thyme, salt, and pepper.
2. Stir in the beef broth, wine, and garlic, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
3. Stir in the carrots and onions; cover and cook for 30 to 45 more minutes, or until the beef and vegetables are tender.
4. In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the beef mixture and stir for 1 minute, or until thickened.
5. Stir in the sugar snap peas and cook for 3 to 4 minutes more, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAULIFLOWER BLOSSOM
09/14/2005
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6 to 8 servings
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon black pepper
1 medium head cauliflower, trimmed
1/4 cup (1/2 stick) butter, melted
Nonstick cooking spray
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a small bowl, combine the bread crumbs, Parmesan cheese, dill, salt, and pepper; set aside.
3. In a soup pot, bring 1/2 inch water to a boil. Place the whole trimmed cauliflower stem-side down in the pot. Cover and steam over medium heat for 12 to 15 minutes, or until tender, then carefully remove it to the baking dish. Pour the melted butter evenly over the top.
4. Cover the top of the cauliflower with the bread crumb mixture, pressing it onto the cauliflower so it sticks. Spray the entire cauliflower with non-stick cooking spray.
5. Bake for 30 to 40 minutes, or until the crumbs are lightly browned and the cauliflower is fork-tender.
SERVING SUGGESTION: You may want to serve this with extra melted butter for dipping.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESESTEAK PIEROGIES
12/07/2005
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4 servings
1 package (16.9 ounces) frozen potato and cheddar pierogies
2 teaspoons vegetable oil, divided
2 bell peppers (1 red and 1 green), sliced
1 large onion, sliced
1/2 teaspoon salt, divided
1 pound boneless sirloin or flank steak, thinly sliced (see Note)
1/4 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese
1. Boil pierogies according to package directions; drain and place in a large bowl.
2. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add the peppers, onion, and 1/4 teaspoon salt; cook for 5 to 7 minutes, or until crisp-tender, stirring occasionally. Add the vegetables to the pierogies; toss gently to combine.
3. Heat the remaining 1 teaspoon oil in the skillet. Add the steak, the remaining 1/4 teaspoon salt, and the pepper. Cook until lightly browned, stirring occasionally. Return the pierogies and vegetables to the skillet; toss with the steak. Sprinkle with the cheese, cover, remove from heat, and let stand for 3 to 5 minutes, just until the cheese begins to melt.
NOTE: Slicing is easier when the steak is partially frozen.
Recipe Courtesy of Mrs. T's Pierogies. For more information about pierogies, and additional recipes, visit www.pierogies.com.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESY BAKED PORK CHOPS
09/20/2005
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4 servings
1 cup finely crushed cheese crackers
1/4 cup sesame seeds
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 eggs
Four 1-inch pork loin chops (1-1/4 to 1-1/2 pounds total)
Nonstick cooking spray
1. Preheat the oven to 400 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. In a shallow bowl, combine the cracker crumbs, sesame seeds, parsley, salt, black and red peppers; mix well. Beat the eggs in another shallow bowl.
3. Dip each pork chop into the eggs then the seasoned crumbs, coating well. Place the chops on the baking sheet.
4. Spray both sides of the chops with nonstick cooking spray then bake for 40 to 45 minutes for medium, or to desired doneness beyond that, turning halfway through cooking.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN CHOW MEIN
02/01/2005
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4 to 6 servings
2 tablespoons butter
1 small onion, finely chopped
1/2 pound fresh mushrooms, sliced
3 ribs celery, thinly sliced
1 jar (12 ounces) chicken gravy
2 tablespoons soy sauce
1 can (10 ounces) chunk chicken, drained and flaked
1 can (14 ounces) bean sprouts, drained
1 jar (2 ounces) chopped pimientos, drained
1. In a large skillet, melt the butter over medium heat. Add the onion, mushrooms, and celery, and saute until tender.
2. Add the remaining ingredients and simmer until heated through, stirring occasionally. Serve immediately.
SERVING TIP: For added crunch, sprinkle with chow mein noodles just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN FRANCESE
06/13/2005
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6 servings
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
3 eggs
4 tablespoons (1/2 stick) butter
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
2/3 cup dry vermouth or white wine
Juice of 2 lemons
1. In a shallow dish, combine the flour, parsley, and salt; mix well. In another shallow dish, beat the eggs.
2. In a large skillet, melt 1 tablespoon butter over medium heat. Dip the cihcken in the flour mixture then in the eggs, coating completely.
3. Saute the chicken, in batches if necessary, for 2 to 3 minutes per side, or until golden, adding more butter as needed. Add any remaining butter, the vermouth, and lemon juice to the pan; mix well and return the cooked chicken to the skillet.
4. Cook for 2 to 3 minutes, or until the sauce begins to thicken and no pink remains in the chicken. Serve the chicken with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN FRICASSEE
02/22/2005
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A favorite of Abraham Lincoln
6 to 8 servings
4 tablespoons vegetable oil
2 large onions, chopped
4 pounds split chicken wings
3 jars (12 ounces each) beef gravy
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon black pepper
2 pounds ground beef
2 eggs
1/2 cup bread crumbs
1 teaspoon onion powder
1/8 teaspoon salt
1. In a soup pot, heat the oil over medium-high heat. Add the onions and saute until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally.
2. Add the gravy, paprika, sugar, garlic powder, and black pepper; cook over medium heat for about 20 minutes, stirring occasionally.
3. Meanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs.
4. Gradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked though, stirring the mixture frequently but carefully so as not to break up the meatballs.
SERVING TIP: This is great served in bowls over egg noodles.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN NOODLE PARMIGIANA
09/12/2005
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4 servings
1 egg, beaten
1/2 cup Italian-flavored bread crumbs
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
1/4 cup vegetable oil
1 jar (26 ounces) spaghetti sauce
1-1/2 cups water
1/2 pound fresh sliced mushrooms
2 packages (3 ounces each) ramen noodles, broken up (seasoning packet reserved for another use)
1/2 cup (2 ounces) shredded mozzarella cheese
1. Place the egg in a shallow dish. Place the bread crumbs in another shallow dish. Dip the chicken in the egg then in the bread crumbs, coating completely.
2. In a large skillet, heat the oil over medium heat. Cook the chicken for 4 to 5 minutes per side, or until no pink remains.
3. Remove the chicken to a serving platter and cover to keep warm. Add the spaghetti sauce, water, mushrooms, and noodles to the skillet. Cook for 4 to 5 minutes, or until the noodles are tender, stirring occasionally.
4. Reduce the heat to medium-low and return the chicken to the skillet, placing it over the noodles. Sprinkle the chicken with the mozzarella cheese. Cover and cook for 4 to 5 minutes, or until the chicken is heated through and the cheese is melted.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN WITH ROOT VEGETABLES
11/09/2005
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4 to 6 servings
One 3- to 3-1/2-pound chicken
1-1/4 teaspoons salt, divided
3/4 teaspoon black pepper, divided
2 medium onions, quartered
2 medium pottoes, peeled and cut into 1-inch chunks
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1/4 cup (1/2 stick) butter, melted
3 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1. Preheat the oven to 350 degrees. Coat a roasting pan with nonstick cooking spray. Place the chicken in the roasting pan and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. In a large bowl, combine the onions, potatoes, parsnips, carrots, butter, brown sugar, cinnamon, nutmeg, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper; mix well then spoon around the chicken.
3. Roast the chicken for 1-1/2 hours, or until no pink remains in the chicken and the vegetables are tender, basting occasionally.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN WITH SUN-DRIED TOMATOES
04/11/2005
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4 servings
3 tablespoons olive oil
4 cloves garlic, minced
4 boneless, skinless chicken breast halves (about 1 pound total)
1 cup dry white wine
1/2 cup dry-packed sun-dried tomatoes, cut into 1/4-inch strips
1/4 teaspoon salt
1/4 teaspoon black pepper
5 ounces (1/2 of a 10-ounce package) fresh spinach
1. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook for 1 minute.
2. Add the chicken and brown on each side for 2 minutes.
3. Add the wine, sun-dried tomatoes, salt, and pepper and simmer for 5 minutes.
4. Top with the spinach, cover, and reduce the heat to medium; cook until the spinach is wilted but still bright green, and the chicken is no longer pink.
FINISHING TOUCH:
To give this even more zip, sprinkle with grated Parmesan cheese just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHINESE TAKE-OUT CLASSICS
08/11/2005
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SHRIMP FRIED RICE: 3 to 4 servings
2 tablespoons vegetable oil
2 cups uncooked instant rice
1 can (14 ounces) ready-to-use chicken broth
1 package (10 ounces) frozen cooked salad shrimp, thawed
1 cup frozen peas, thawed
4 scallions, thinly sliced
2 tablespoons soy sauce
1/4 teaspoon black pepper
1. In a large skillet, heat the oil over high heat. Add the rice, and saute for 5 to 7 minutes, or until browned, stirring occasionally.
2. Add the broth; bring to a boil over high heat. Turn off the heat, cover, and let sit for 5 to 7 minutes, or until the broth has been absorbed.
3. Stir in the remaining ingredients, and cook over medium heat for 4 to 6 minutes, or until heated through and the liquid is absorbed. Serve immediately.
EGG DROP SOUP - 6 to 8 servings
4 cans (14 ounces each) chicken broth, divided
1 teaspoon sesame oil
2 tablespoons cornstarch
2 eggs, beaten
1/2 cup thin angle-sliced scallions (1 to 2 scallions)
2 tablespoons soy sauce
1. In a large saucepan, bring 3-1/2 cans of broth to a boil over medium-high heat. Stir in the sesame oil and reduce the heat to low.
2. In a small bowl, combine the cornstarch and the remaining 1/2 can of broth. Add to the soup, stirring constantly. With a fork, slowly stir the beaten eggs into the soup, forming egg strands.
3. Stir in the scallions and soy sauce then remove from the heat. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CLOWN-AROUND PIZZA
05/19/2005
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5 individual pizzas
5 six-inch pita breads
1 cup pizza sauce, pesto sauce or sweet-and-sour sauce
1 cup shredded mozzarella cheese
Sliced olives, if desired
Pepperoni, if desired
Bell pepper strips, if desired
Pineapple chunks, if desired
Maraschino cherries, if desired
1. Preheat the oven to 400 degrees.
2. Place the pita breads on rimmed baking sheets. Spread your choice of sauce evenly over the pita breads then sprinkle equally with shredded cheese. Top each as desired to create clown faces, or put out bowls of toppings and let everyone create their own "Clown-Around" Pizza.
3. Bake for 10 to 12 minutes, or until heated through and cheese is melted.
"OOH IT'S SO GOOD!!"
Printable Recipe
COCONUT SHRIMP
03/24/2005
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4 to 6 servings
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon ground red pepper
1/2 teaspoon salt
2 eggs
2 tablespoons water
2-1/2 cups sweetened flaked coconut
1 pound large shrimp, peeled and deveined, with tails left on
2 cups vegetable oil
1. In a shallow dish, combine the flour, sugar, ground red pepper, and salt; mix well. In a medium bowl, beat together the eggs and water. Place the coconut in another shallow dish.
2. Coat the shrimp with the flour mixture then with the egg mixture. Roll in the coconut, pressing the coconut firmly onto the shrimp to coat completely.
3. In a large saucepan, heat the oil over medium heat. Cook the shrimp in batches for 1-1/2 to 2 minutes, or until golden, turning once during cooking.
4. Drain on a paper towel-lined platter. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMED CHICKEN - HY-VEE
03/18/2005
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3 cups chicken broth
2 tablespoons cornstarch plus 4 tablespoons cold water
2 tablespoons chicken pan drippings
1 lb. cooked shredded chicken
3 cups frozen diced vegetables
1 cup cream
1. Mix cornstarch with cold water.
2. Boil broth, add pan drippings and cornstarch mixture.
3. Add chicken, vegetables, and cream, return to a simmer.
4. Serve over mashed potatoes or biscuits.
Printable Recipe
CREAMY SCALLOPS
02/07/2005
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4 to 6 servings
1-1/2 pounds sea scallops
1/2 pound fresh sliced mushrooms
1 can (10-3/4 ounces) condensed cream of celery soup
1/2 cup heavy cream
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Italian bread crumbs
1. Preheat the oven to 450 degrees.
2. Place the scallops in an 8-inch square baking dish; sprinkle with mushrooms.
3. In a medium bowl, combine the soup, heavy cream, wine, salt, and pepper; mix well. Pour over the scallops and mushrooms; sprinkle with the bread crumbs.
4. Bake for 25 to 30 minutes, or until bubbling and the scallops are cooked through.
"OOH IT'S SO GOOD!!"
Printable Recipe
CURRIED LAMB STEWS
02/15/2005
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6 to 8 servings
1/2 cup (1 stick) butter
2-1/2 to 3 pounds boneless leg of lamb or lamb stew meat, cut into 1-inch chunks
2 medium onions, chopped
3 tablespoons all-purpose flour
1 cup ready-to-use beef broth
2 apples, cored, peeled, and coarsely chopped (see Tip)
1 cup raisins
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon black pepper
1. In a large skillet, melt the butter over medium-high heat. Saute the lamb chunks and onions for 12 to 15 minutes, or until no pink remains in the lamb.
2. Stir in the flour then the broth. Add the remaining ingredients; mix well.
3. Reduce the heat to low, cover, and simmer for 1 hour, or until the meat is fork-tender, stirring occasionally.
PREPARATION TIP: Granny Smith apples are one of the best types to use in this recipe.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY RISOTTO
04/27/2005
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4 servings
2 tablespoons butter
1 small onion, minced
3/4 cup arborio or long-grain rice
1 can (14 ounces) ready-to-use chicken broth
1/2 cup water
1/3 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1. Melt the butter in a medium skillet over medium heat. Add the onion and saute for 3 to 4 minutes, or until tender.
2. Add the rice; cook for 3 minutes, stirring constantly.
3. Add the remaining ingredients and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
FIRECRACKER SHRIMP
07/04/2005
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6 skewers
1/2 cup apricot preserves
1 teaspoon vegetable oil
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper
1 pound (about 24) large shrimp, cleaned and deveined, with tails left on
Six 8-inch skewers
1. Preheat the grill to medium heat. If using wooden skewers, soak in water for 20 minutes.
2. In a medium bowl, combine the apricot preserves, oil, soy sauce, and crushed red pepper; mix well.
3. Thread 4 shrimp onto each skewer. Brush with apricot mixture and grill over medium heat for 2 to 3 minutes per side, or until shrimp are pink and cooked through.
"OOH IT'S SO GOOD!!"
Printable Recipe
GOLDEN-TOPPED SALMON
09/13/2005
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4 servings
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 tablespoon fresh chopped dill
1/4 teaspoon salt
1/4 teaspoon black pepper
4 salmon fillets (6 ounces each)
1. Preheat the broiler. Coat a broiler pan or rimmed baking sheet with nonstick cooking spray.
2. In a small bowl, combine all the ingredients except the salmon; mix well.
3. Place the salmon fillets on the pan. Spread the mixture evenly over the top of the salmon.
4. Broil the salmon for 10 to 12 minutes, or until it flakes easily with a fork. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED "FISH STICKS"
08/29/2005
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10 fish sticks
Ten 8-inch skewers
1/3 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons brown sugar
2 garlic cloves, minced
One 1-1/2 pound salmon fillet, cut into 10 strips
1. If using wooden skewers, soak them in water for 15 to 20 minutes.
2. In a 9" x 13" baking dish, combine the soy sauce, oil, brown sugar, and garlic; mix well. Thread each strip of salmon onto a skewer and place i the baking dish, coating with sauce mixture. Cover and marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill to medium heat.
4. Grill the fish sticks over medium heat for 3 to 4 minutes per side, or until the fish flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED PITA BREAD
08/05/2005
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6 pita breads
1/2 cup olive oil
3 garlic cloves, minced
2 tablespoons chopped fresh basil
1/2 cup grated Parmesan cheese
Six 6- to 8-inch pita breads
1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the olive oil, garlic, basil, and cheese; mix well. Brush both sides of the pita breads with the oil mixture and place on the grill.
3. Grill for 2 to 3 minutes per side, or until golden. Serve whole, or cut into wedges.
Serve grilled pita bread...
- Wedges as a tasty dipper with your favorite dipping sauces and spreads
- Whole, topped with salad greens and grilled chicken or shrimp
- Whole, in place of buns for hot dogs and sausages
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED RED SNAPPER
08/03/2005
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4 servings
1 tablespoon curry powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
4 red snapper fillets (about 6 ounces each)
1/4 cup vegetable oil
1. Preheat the grill to medium-high heat. Coat a hinged grill basket with nonstick cooking spray.
2. In a small bowl, combine the curry powder, cumin, salt, pepper, and garlic powder; mix well.
3. Rinse the fish with cold water and pat dry with a paper towel. Rub 1 tablespoon oil over each fish fillet then rub spice mixture into both sides of the fish, coating evenly.
4. Place the fish in the grill basket. Grill for 7 to 9 minutes, or until the fish is firm to the touch and cooked through, turning the basket over once during cooking.
"OOH IT'S SO GOOD!!"
Printable Recipe
HAM IT UP CALZONES
03/29/2005
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6 servings
1 can (14 ounces) artichoke hearts, drained and chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup loosely packed chopped fresh spinach
1 cup (4 ounces) shredded Swiss cheese
1/2 cup chopped leftover cooked ham
1 container (13.8 ounces) refrigerated pizza crust dough
Nonstick cooking spray
1. Preheat the oven to 425 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. In a large bowl, combine the artichokes, garlic, salt, and pepper; mix well. Add the spinach, cheese, and ham; toss gently until well combined.
3. Unroll the dough onto the baking sheet. Cut into 6 equal squares. Using your hands, spread out each square to 5 inches. Spoon an equal amount of spinach mixture into the center of each square. Fold each in half diagonally to form triangles. Using your fingers, press the edges together to seal.
4. Lightly spray each calzone with nonstick cooking spray. Bake for 12 to 15 minutes, or until golden. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
HAWAIIAN QUESDAILLAS
07/14/2005
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4 quesadillas
Eight 10-inch flour tortillas
2 cups (8 ounces) shredded Cheddar cheese
16 slices (1 pound) deli sliced ham
1/2 cup crushed pineapple, drained and squeezed dry
1. Coat a large skillet with nonstick cooking spray. Place 4 tortillas on a flat surface and sprinkle 1/4 cup cheese over each. Top each with 4 slices of ham then sprinkle each with 2 tablespoons crushed pineapple. Add another 1/4 cup cheese over each of the 4 tortillas and top each with the remaining tortillas.
2. Place 1 tortilla sandwich in the skillet and cook over medium heat for 1 to 2 minutes per side, until golden and the cheese is melted. Remove to a covered platter and continue with the remaining tortilla sandwiches, adding more cooking spray to the skillet as needed. Cut each finished quesadilla into 4 wedges, and serve.
SERVING TIP:
Serve these with pineapple, peach, mango or your favorite fruit salsa.
"OOH IT'S SO GOOD!!"
Printable Recipe
JAMBALAYA
02/08/2005
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6 to 8 servings
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
1 package (13 ounces) Cajun-style smoked sausage, cut into 1/4-inch diagonal slices
2 ribs celery, chopped
1 medium-sized onion, chopped
1 medium-sized green bell pepper, chopped
2 cans (14 ounces each) ready-to-use chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked long-grain rice
1 tablespoon Cajun seasoning
1. In a soup pot, cook the chicken and smoked sausage over medium heat for 3 minutes, or until browned, stirring constantly.
2. Add the celery, onion, and bell pepper, and saute for 6 to 8 minutes, or until the vegetables are tender.
3. Add the chicken broth, diced tomatoes, rice, and Cajun seasoning; bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is cooked and the liquid has been absorbed.
4. Remove jambalaya from the heat, and let stand for 5 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMONADE POACHED SALMON
07/12/2005
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4 servings
1 cup mayonnaise
1 can (12 ounces) frozen lemonade concentrate, thawed, divided
1/4 teaspoon black pepper
1/4 cup water
4 salmon fillets (about 1-1/2 pounds total)
1. In a small bowl, combine the mayonnaise, 3 tablespoons lemonade concentrate, and the pepper; mix well then cover and chill.
2. In a large skillet, combine the remaining lemonade concentrate and the water; bring to a boil over medium-low heat. Add the salmon and reduce the heat to low; cover and cook for 8 to 10 minutes, or until the fish flakes easily with a fork.
3. Allow the salmon to cool to room temperature and serve with the chilled lemonade sauce.
SERVING SUGGESTIONS: This salmon can also be made in advance and served well chilled for a refreshing light lunch. To give it extra color and flair, garnish each with a sprig of fresh dill.
"OOH IT'S SO GOOD!!"
Printable Recipe
MAHIMAHI FINGERS
11/16/2005
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4 to 6 servings
1/2 cup plain bread crumbs
1/2 cup macadamia nuts, finely chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
4 tablespoons vegetable oil
2 pounds mahimahi or other white-fleshed fish fillets, cut into strips
1. In a shallow dish, combine the bread crumbs, nuts, parsley, cinnamon, salt, and pepper; mix well. Place the beaten egg in another shallow dish.
2. Dip the fish strips into the egg then into the nut mixture, turning to coat completely with each.
3. In a large skillet, heat 2 tablespoons oil over medium-low heat, until hot. Cook the fish in batches for 3 to 4 minutes per side, or until golden and the fish flakes easily with a fork, adding more oil as needed,
TASTY GO-ALONG: Give these even more zip with Spicy Mango Dipping Sauce.
SPICY MANGO DIPPING SAUCE: 2 cups
2 ripe mangoes, peeled and chunked (see Tip)
1 tablespoon light brown sugar
2 teaspoons chopped fresh parsley
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1. In a blender or food processor, combine all the ingredients and process until smooth, stirring as needed.
2. Serve immediately, or cover and chill until ready to serve.
PREPARATION TIP: Select the ripest mangoes you can find. The riper the mangoes, the sweeter the dipping sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
MAPLE TURKEY SAUSAGE
03/04/2005
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16 patties
1 pound ground turkey breast (see Note)
1 small onion, finely chopped
1 egg
3 tablespoons maple syrup
2 tablespoons plain dry bread crumbs
1 teaspoon dried thyme
1 teaspoon fennel seeds
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1. In a large bowl, combine all the ingredients except the vegetable oil. Form the mixture into 16 equal-sized patties.
2. In a large skillet, heat the vegetable oil over medium-low heat. Add the patties in batches and cook for 2 to 3 minutes per side, or until browned and no pink remains. Drain on paper towels and serve immediately.
NOTE: Look for ground turkey breast, not just ground turkey, if you want the leanest type of ground turkey.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN STROGANOFF
03/08/2005
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6 to 8 servings
1 pound medium egg noodles
1-1/2 pounds ground beef
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jar (12 ounces) salsa
1 jar (26 ounces) spaghetti sauce with mushrooms
1 can (3.8 ounces) sliced black olives, drained
1 cup (4 ounces) shredded Cheddar cheese
1. In a 6-quart soup pot, cook the noodles according to the package directions; drain, rinse, drain again, and set aside in the colander. In the same pot, brown the beef with the garlic powder, salt, and pepper over high heat for 5 to 7 minutes, or until no pink remains; drain.
2. Stir in the salsa, spaghetti sauce, and olives then return the noodles to the pot. Reduce the heat to medium and cook for 3 to 5 minutes, until thoroughly combined and heated through, stirring frequently.
3. Serve topped with the shredded cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
MOJITO CHICKEN
07/22/2005
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6 servings
3/4 cup fresh lime juice
1/2 cup light rum
1 teaspoon vegetable oil
1/3 cup fresh mint leaves, minced and loosely packed
1/4 cup sugar
1 teaspoon salt
6 boneless, skinless chicken breast halves
1. In a resealable plastic storage bag, combine all the ingredients except the chicken; mix well.
2. Add the chicken breasts, and seal the bag tightly after carefully squeezing out any excess air. Marinate in the refrigerator for 4 hours, turning occasionally.
3. Preheat the grill to medium heat. Remove the chicken from the marinade, discarding the marinade. Grill the chicken for 10 to 12 minutes per side, or until no pink remains and the juices run clear.
GARNISHING TIP: When grilling the chicken, grill some limes that have been quartered lengthwise, and use them as a garnish.
"OOH IT'S SO GOOD!!"
Printable Recipe
OLD-FASHIONED POT ROAST
02/17/2005
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4 to 6 servings
1/2 cup all-purpose flour
3 teaspoons salt, divided
3/4 teaspoon black pepper, divided
One 4-pound boneless beef chuck roast
2 tablespoons vegetable oil
4 cups water
1/2 cup prepared white horseradish
4 medium potatoes, peeled and quartered
4 medium carrots, cut into 1-inch chunks
2 medium onions, cut into wedges
1 tablespoon browning and seasoning sauce
1. In a large bowl, combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Rinse the roast and, without drying it, add it to the flour mixture; coat roast completely.
2. Heat the oil in a soup pot over medium-high heat. Add the roast and cook for 10 to 12 minutes, turning to brown on all sides.
3. Add the water and horseradish and bring to a boil. Reduce the heat to medium-low, cover loosely, and simmer for 1-1/2 hours. Add the remaining ingredients, including the remainig 2 teaspoons salt and 1/4 teaspoon pepper; cover loosely and simmer for 40 to 45 minutes, or until the meat and vegetables are fork-tender.
4. Remove the roast to a cutting board. Slice, and serve with the vegetables and sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE GRILLED STRIP STEAKS
06/07/2005
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4 servings
1/2 cup olive oil
1/2 cup orange juice
1/4 cup soy sauce
Grated peel of 1 orange
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon crushed red pepper
Four 8-ounce boneless beef loin strip steaks
1. In a large resealable plastic storage bag, combine all the ingredients except the steaks; mix well. Add the steaks and seal the bag. Marinate in the refrigerator for at least 3 hours, turning occasionally.
2. Preheat the grill to medium-high heat. Remove the steaks from the marinade and discard the marinade; grill the steaks for 5 to 6 minutes per side for medium-rare, or until desired doneness beyond that. Serve immediately.
NOTE: If the weather keeps you from enjoying an outdoor barbecue, these can also be broiled for about the same time. Here's a nice citrus garnish: Cut some oranges in half, grill and serve them with the steaks.
"OOH IT'S SO GOOD!!"
Printable Recipe
OSSO BUCO
04/08/2005
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4 servings
1/4 cup all-purpose flour
1/4 teaspoon black pepper
4 veal shanks, cut 2 inches thick (see Tip)
3 tablespoons vegetable oil
1 can (10-3/4 ounces) condensed onion soup
4 red potatoes, cut into 1-inch chunks
1 pound baby carrots
1 medium tomato, chopped
1 cup dry white wine
1/2 cup plus 2 tablespoons water, divided
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
3 tablespoons cornstarch
1. In a shallow dish, combine the flour and pepper. Coat the veal with the flour mixture.
2. In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the onion soup, potatoes, carrots, tomato, wine, 1/2 cup water, the lemon juice, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally.
3. In a small bowl, combine the cornstarch and remaining 2 tablespoons water and stir into the pot until the sauce has thickened.
PREPARATION TIP: When buying the veal shanks, have the butcher cut them 2 inches thick for you.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACHY PORK
08/19/2005
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6 servings
1 cup peach preserves
1/4 cup white vinegar
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 pork tenderloins (about 2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh peach slices OR frozen peach slices, thawed
1. In a small bowl, stir together the preserves, vinegar, and mustard; set aside.
2. In a large skillet; heat the oil over medium-high heat. Season the tenderloins with salt and pepper, and add to the skillet. Cook for 4 to 5 minutes, turning to brown on all sides.
3. Reduce the heat to medium-low and add the reserved preserves mixture. Cover and simmer for 18 to 20 minutes, until the pork is no longer pink in the center, or to desired doneness.
4. Add the peaches and cook until heated through. Slice and serve topped with the peach sauce.
SERVING SUGGESTION: Serve warm slices of tenderloin topped with peach sauce over mixed salad greens and garnish with fresh raspberries for the exciting and novel contrast of hot and cold, savory and sweet.
"OOH IT'S SO GOOD!!"
Printable Recipe
PESTO LINGUINE
04/12/2005
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4 to 6 servings
1 pound linguine
2 cups lightly packed fresh basil leaves
1 cup olive oil
1 cup grated Parmesan cheese
2 garlic cloves
1/2 cup pine nuts or walnuts
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1. In a soup pot, cook the linguine according to the package directions; drain and return to the pot.
2. Meanwhile, in a blender or food processor, make pesto sauce by combining the remaining ingredients; blend until smooth.
3. Add the pesto sauce to the drained linguine, toss until well combined, and serve.
GARNISHING TIP: Serve this topped with freshly grated Parmesan cheese and a few toasted pine nuts.
"OOH IT'S SO GOOD!!"
Printable Recipe
PINA COLADA CHICKEN
11/14/2005
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4 servings
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (8.5 ounces) cream of coconut
1/2 cup heavy cream
1 can (8-1/4 ounces) pineapple tidbits, drained
10 maraschino cherries, cut in half
1/4 cup sweetened flaked coconut, toasted
1. In a large skillet, heat the oil over medium heat. Season the chicken with the salt and pepper and saute for 3 to 4 minutes per side, or until no pink remains and the juices run clear. Remove to a platter and cover to keep warm.
2. Add the cream of coconut and heavy cream to the skillet; cook and stir for 1 to 2 minutes, or until well combined.
3. Stir in the pineapple and cherries and return the chicken to the skillet. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
POPCORN SHRIMP
05/17/2005
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3 to 4 servings
5 cups plain popped popcorn
1/4 cup all-purpose flour
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 eggs, beaten
2 tablespoons water
1 pound large shrimp (21-25 count) peeled and deveined, with tails on
1 cup vegetable oil
1. In a food processor, process the popcorn to a coarse powder; place in a shallow dish.
2. In another shallow dish, combine the flour, ground red pepper, salt, and black pepper; mix well. In a third shallow dish, combine the eggs and water; mix well.
3. Dredge shrimp in flour mixture and shake off excess. Dip shrimp into egg mixture then press into the popcorn, turning to coat both sides.
4. In a large skillet, heat the oil over medium heat until hot. Fry the coated shrimp in batches for 30 seconds per side, until the coating is golden and shrimp are pink. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
REUBEN LOAF
03/14/2005
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12 to 15 servings
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick sliced deli corned beef, chopped
1 can (14-1/2 ounces) sauerkraut, chopped
1 cup shredded Swiss cheese
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
2. With a wire whisk, beat in the buttermilk, eggs, and oil until moistened. Stir in the corned beef, sauerkraut, and Swiss cheese.
3. Spoon into the baking dish and bake for 55 to 60 minutes, or until golden and a wooden toothpick inserted in the center comes out clean.
SERVING TIP: Just like your Reuben sandwiches, serve this with Thousand Island dressing or spicy mustard.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROASTED RED PEPPER RAVIOLI
09/09/2005
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3 to 4 servings
1 package (24 ounces) frozen cheese ravioli
1 jar (12 ounces) roasted sweet red peppers, drained
1 cup grated Parmesan cheese
1/2 cup half-and-half
2 garlic cloves
1. In a large pot, cook the ravioli according to the package directions; drain.
2. Meanwhile, in a food processor or blender, process the peppers, Parmesan cheese, half-and-half, and garlic until smooth.
3. Add the red pepper sauce to the ravioli; toss gently until well coated. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
SEASHORE LINGUINE
01/14/2005
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4 to 6 servings
1 pound linguine
1/4 pound bacon, chopped
3 garlic cloves, minced
1/2 cup dry white wine
1 can (14-1/2 ounces) diced tomatoes
2 cans (6-1/2 ounces each) chopped clams, drained with liquid chopped clams, drained with liquid reserved
1/3 cup chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1. Prepare the linguine according to the package directions.
2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove the bacon from the pan and set aside to drain on paper towels. Drain off all but 2 tablespoons fat from the pan.
3. Reduce the heat to medium-low, add the garlic to the skillet, and saute for 30 seconds. Add the wine, tomatoes, and reserved clam juice. Simmer uncovered for 10 minutes, or until slightly thickened.
4. Add the clams, parsley, salt, and crushed red pepper. Cook for 1 more minute then remove from the heat.
5. Toss the sauce with the linguine, sprinkle with the chopped bacon, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SESAME TUNA
03/18/2005
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2 servings
1/4 cup soy sauce
3 teaspoons wasabi paste (See Note)
1/2 teaspoon cracked black pepper
2 Ahi tuna steaks, 3/4 inch thick (about 6 ounces each)
1/4 cup sesame seeds
1. In a shallow dish, combine the soy sauce, wasabi paste, and cracked black pepper; mix well. Add the tuna and turn until thoroughly coated on both sides; let sit for 10 minutes.
2. Coat a grill pan with nonstick cooking spray and preheat over high heat.
3. Place the sesame seeds in another shallow dish, add the tuna and turn to coat completely.
4. Place in the grill pan and grill for 1 to 2 minutes per side, or until browned or cooked to desired doneness. Thinly slice each una steak, and serve.
NOTE: Wasabi is Japanese hoseradish, usually grated and served in paste form as a condiment for sashimi (raw seafood) and sushi. Since Japanese food, particularly sushi, has become popular all across the U.S., we can now find wasabi paste in most supermarkets.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP SALAD WRAPS
11/17/2005
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6 servings
1 head romaine lettuce, washed and chopped
3 ribs celery, chopped
1/2 red onion, chopped
4 plum tomatoes, chopped
2 tablespoons chopped fresh dill
1 package (8 ounces) frozen salad shrimp, thawed
3/4 cup ranch dressing
6 (10-inch) flour tortillas
1. In a large bowl, combine all the ingredients except the tortillas; mix well.
2. Place equal amounts of the salad mixture into the center of each tortilla. Fold the bottom of each tortilla up over the salad mixture then fold both sides over envelope-style; roll up to seal. Place tortillas seam side down, cut each in half, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPAGHETTI & NEW MEATBALLS
05/31/2005
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6 to 8 servings
1 pound ground beef
3/4 cup crushed potato chips
3/4 cup grated Parmesan cheese, divided
1/2 cup water
1/4 cup coarsely chopped fresh parsley
1 egg
1 teaspoon garlic powder
1 teaspoon black pepper
2 jars (28 ounces each) spaghetti sauce
1 pound spaghetti
1. In a large bowl, combine the ground beef, potato chips, 1/2 cup Parmesan cheese, the water, parsley, egg, garlic powder, and black pepper; mix well then form into 12 meatballs.
2. Place the meatballs in a large pot and cook over medium-high heat until brown on all sides, turning occasionally; drain.
3. Add the spaghetti sauce, cover, and reduce the heat to medium-low. Continue cooking the meatballs in the sauce for about 20 minutes, or until no pink remains.
4. Meanwhile, prepare the spaghetti according to the package directions.
5. Serve the cooked spaghetti topped with sauce and meatballs, and sprinkled with the remaining 1/4 cup Parmesan cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPAGHETTI CARBONARA
08/04/2005
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6 to 8 servings
1 package (1 pound) spaghetti
1/2 pound bacon, diced
1 package (10 ounces) frozen peas, thawed
1 jar (16 ounces) cream Alfredo sauce
1. Cook spaghetti according to package directions; drain.
2. Meanwhile, in a large skillet, saute the bacon over medium heat for 2 minutes, or until crisp.
3. Add the spaghetti, peas, and Alfredo sauce to the skillet; toss to coat the spaghetti well. Cook for 5 minutes, or until heated through, stirring occasionally. Serve immediately.
SERVING SUGGESTION: Top each serving with shaved Parmesan cheese and freshly ground black pepper.
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAK COBBLER
11/29/2005
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6 to 8 servings
1/3 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon black pepper
2 pounds beef top or bottom round, cut into 1/2-inch chunks
4 tablespoons vegetable oil
2 medium onions, cut into 1-inch wedges
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen mixed vegetables
1 cup ready-to-use beef broth
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 teaspoon browning and seasoning sauce
1 package (12 ounces) refrigerated buttermilk (10 to 12 biscuits)
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a medium bowl, combine the flour, 1 teaspoon salt, and the black pepper; mix well. Add the beef chunks and toss until well coated.
3. In a large skillet, heat 2 tablesopons oil over medium-high heat. Add the beef chunks, reserving the flour mixture. Saute for 3 to 4 minutes, or until the beef is slightly browned.
4. Add the remaining 2 tablespoons oil to the skillet; when hot. Add the onions and mushrooms, and saute for 4 to 5 minutes or until the vegetables are tender.
5. Add the remaining ingredients except the biscuits; cook for 3 to 4 minutes, or until heated through. Stir in the reserved flour mixture and cook for 1 to 2 more minutes, or until slightly thickened. Pour the beef mixture into the baking dish. Place the biscuits over the meat mixture.
6. Bake for 16 to 18 minutes, or until the biscuits are golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAK DIANE
08/26/2005
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4 servings
2 boneless beef top loin strip steaks, about 3/4 inch thick (1-1/4 pounds total)
1/4 teaspoon black pepper
1 teaspoon grated lemon peel
1 tablespoon vegetable oil
1/2 pound sliced mushrooms
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce
1 tablespoon red wine or brandy
1/4 cup heavy cream
1 scallion, thinly sliced
1 tablespoon fresh lemon juice
1. Press the black pepper and lemon peel into both sides of the steaks.
2. In a large skillet, heat the oil over medium-high heat and cook the steaks for 8 to 10 minutes for medium doneness, turning occasionally.
3. Remove the steaks to a platter, set aside and cover to keep warm. Add the mushrooms to the skillet and saute for 2 to 3 minutes.
4. Add the remaining ingredients to the skillet; mix well, and cook for 1 to 2 minutes.
5. Return the steaks to the skillet, and cook for another 3 to 4 minutes, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED PORK CHOPS
04/26/2005
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4 servings
1/4 cup (1/2 stick) butter
1 large rib celery, finely chopped
1 small onion, finely chopped
2 cups corn bread stuffing
2 tablespoons chopped fresh parsley
1/4 cup water
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Four 1-inch-thick pork loin chops (about 1-1/2 pounds total)
Nonstick cooking spray
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a medium skillet, melt the butter over medium-high heat. Add the celery and onion, and saute for 3 to 5 minutes, or until tender.
3. Add the stuffing, parsley, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Cut a deep pocket into the side of each pork chop. Season the chops with the remaining 1/4 teaspoon each salt and pepper, and stuff each one with an equal amount of the corn bread mixture.
5. Place the chops in the baking dish and coat with the nonstIck cooking spray. Bake for 50 to 55 minutes, or until golden and cooked through. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED SANDWICH
08/01/2005
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6 servings
1 loaf (1 pound) round sourdough bread
1/3 cup Italian dressing
8 fresh spinach leaves, stems removed
1 cup (4 ounces) shredded mozzarella cheese, divided
1 small red onion, thinly sliced
8 thin slices deli turkey
1 small tomato, thinly sliced
1/2 small cucumber, thinly sliced
1. Preheat the oven to 350 degrees.
2. Cut a horizontal slice off the top of the bread loaf then scoop out the center of the bread, leaving 1/2 inch of bread around the inside of the shell.
3. Brush the inside of the shell and inside top of the bread with Italian dressing. Layer the shell with the spinach leaves, 1/2 cup mozzarella cheese, the onion, turkey, tomato, cucumber slices, and the remaining 1/2 cup mozzarella cheese.
4. Replace the bread top; wrap sandwich in aluminum foil and place on a baking sheet.
5. Bake for 45 to 50 minutes, or until heated through and the cheese is melted. Remove the foil, cut sandwich into wedges, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET-AND-SOUR WINGS
01/28/2005
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4 to 6 servings
1 package (5 pounds) frozen split chicken wings, thawed
1 cup sweet-and-sour sauce (see Note)
1/2 cup teriyaki sauce
2 tablespoons sesame seeds
1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray.
2. Place the chicken wings on the baking sheet and bake for 20 minutes.
3. Meanwhile, in a large bowl, combine the remaining ingredients.
4. After the wings are baked, remove them from the oven, and drain if necessary. Add to the sauce mixture; toss to coat well.
5. Place the coated wings back on the baking sheet, brush with any remaining sauce, and bake for 8 to 10 minutes per side, or until the glaze begins to carmelize and no pink remains in the chicken. Serve immediately.
NOTE: There are many varieties of sweet-and-sour sauce. For instance, Szechuan duck sauce and others like it can be very spicy. The flavor of your wings will vary depending on the type you use.
"OOH IT'S SO GOOD!!"
Printable Recipe
ULTIMATE GRILLED CHEESE SANDWICH
09/26/2005
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5 sandwiches
3/4 cup mayonnaise
1 package (3 ounces) cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 teaspoon garlic powder
10 slices sourdough bread
1/2 stick (4 tablespoons) butter, softened
1. In a medium bowl, beat the mayonnaise and cream cheese with an electric mixer until light and fluffy.
2. Stir in the Cheddar cheese, mozzarella cheese, and garlic powder; mix well. Spread each of five bread slices evenly with the cheese mixture. Top with the remaining bread slices.
3. Spread butter on both sides of the sandwiches. Cook in batches in a skillet over medium heat until golden on both sides and the cheese is melted.
"OOH IT'S SO GOOD!!"
Printable Recipe
VOLCANO MEAT LOAF
11/10/2005
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4 to 8 servings
2 pounds ground beef
1/2 of a 10-1/2-ounce can condensed cream of tomato soup
1 package (1 ounce) dry onion soup mix
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup water
3 cups warm mashed potatoes
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 ground beef, tomato soup, onion soup mix, bread crumbs, egg, and water; mix well.
3. Divide the meat mixture into 4 equal amounts and shape each section into a miniature volcano mountain. Place in the baking dish and bake for 1 hour, or until cooked through.
4. Raise the oven temperature to 450 degrees. Frost each volcano meat loaf with mashed potatoes, creating a crater in the potatoes at the top. Return the volcanoes to the oven and bake for 10 minutes, or until the mashed potatoes are golden.
SERVING TIP: Let the kids fill the craters with gravy or ketchup to make lava flows from the tops of their volancoes!
"OOH IT'S SO GOOD!!"
MISCELLANEOUS
Printable Recipe
AUTUMN PASTRY LEAVES
10/25/2005
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About 1 dozen small leaves
1 folded refrigerated pie crust (from a 15-ounce package)
1 egg
2 tablespoons water
1. Preheat the oven to 350 degrees.
2. Using a stencil, sharp knife, or cookie cutter, cut out leaf shapes from the pie crust. Using a knife, score lines on the cutouts to look like the veins on real leaves, making sure not to cut all the way through the crust. Place the cutouts on a cookie sheet, or drape over some bunched-up sluminum foil to create a natural curve during baking.
3. In a small bowl, beat the egg and water until well combined. Brush the cutouts with the egg wash then bake for 3 to 5 minutes, until golden.
SERVING TIPS: Use these delicate leaves to decorate your favorite cakes and pies (homemade or store-bought) and fruit-and-cheese platters.
"OOH IT'S SO GOOD!!"
Printable Recipe
BARBECUE SAUCES
06/06/2005
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NORTH CAROLINA BARBECUE SAUCE (about 1 3/4 cups)
1 cup apple cider vinegar
2/3 cup prepared yellow mustard
1/2 cup packed light brown sugar
2 tablespoons butter
1 teaspoon soy sauce
1 teaspoon chiili powder
1/4 teaspoon ground red pepper
1 teaspoon black pepper
SWEET MUSTARD BARBECUE SAUCE (About 1-3/4 cups)
1/2 cup dark corn syrup
1/2 cup ketchup
1/2 cup prepared yellow mustard
1/4 cup white vinegar
BOURBON BARBECUE SAUCE (About 1-1/4 cups)
1 small onion, finely chopped
1/2 cup Dijon-style mustard
1/2 cup packed dark brown sugar
1/4 cup bourbon
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
TRADITIONAL BARBECUE SAUCE (About 1-1/2 cups)
2/3 cup ketchup
1/2 cup soy sauce
1/2 cup packed brown sugar
3 garlic cloves, minced
1/2 teaspoon ground ginger
1. Choose a sauce and, in a medium saucepan, combine all its ingredients over medium heat.
2. Bring to a boil; boil for a few minutes, until the sauce thickens, stirring constantly. Serve warm.
"OOH IT'S SO GOOD!"
Printable Recipe
BEEF TIPS
12/12/2005
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SAFETY FIRST:
*Keep raw meat and meat juices from coming into contact with other foods during preparation.
*Keep meat carving boards separate from the other cutting boards.
*Do not place cooked foods on a platter or plate that held raw meats unless it has been thoroughly washed in hot soapy water.
ROASTING HOW-TO:
*Place roast (straight from the refrigerator), fat side up, on a rack in a shallow roasting pan. The exception is a rib roast because the ribs form a natural "rack" in the pan. Season roast as desired.
*Insert ovenproof meat thermometer so that tip is centered in the thickest part of the roast, not resting in fat or touching bone. (Alternatively, an instant-read thermometer can be used to check the internal temperature near the end of the suggested roasting ime.) Do NOT add water. Do NOT cover.
LET IT STAND!
*Remove a roast from the oven when its internal temperature is 5 to 10 degrees below desired temperature.
*After removing a roast from the oven, tent it with aluminum foil and let it stand for 15 to 20 minutes. The temperature will rise to reach the desired internal temperature. During standing, the meat firms up, making carving easier.
CARVE CORRECTLY:
*A sharp knife is a must.
*For uniform slices, hold the knife at the same angle for each cut.
*Rib, ribeye and tenderloin roasts can be sliced 1/2 to 3/4 inch thick, or thicker.
*Round (sirloin) tip, eye round and tri-tip roast slices should be no more than 1/4 inch thick.
*Brisket should be carved across the grain into thin slices, no more that 1/4 inch thick.
Information courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association. For more information visit www.BeefItsWhatsForDinner.com.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESE TWILLS
11/28/2005
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About 1 dozen pieces
1 package (5 ounces) shredded Parmesan cheese
1. Preheat the oven to 350 degrees. Coat a large rimmed baking sheet with nonstick cooking spray.
2. Sprinkle the cheese over the baking sheet, forming one large sheet of cheese. Bake for 5 to 6 minutes, or until the cheese is golden and melted.
3. Let cheese cool slightly then cut into triangles, squares, or rectangles. Let cool completely before using as desired (see Tips).
GARNISHING TIPS: If you'd like to give the twills a curved shape, after cutting the shapes, while still warm, form the cheese around or over a rolling pin, drinking glass, or the bottom of a bowl. Curved or flat, use these tasty twills for topping salads, chili, or soups, or for garnishing cheese platters.
"OOH IT'S SO GOOD!!"
Printable Recipe
CORN PUDDING
02/24/2005
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A favorite of Dwight Eisenhower
6 to 8 servings
1 can (17 ounces) whole kernel corn, drained
1 can (16-1/2 ounces) cream-style corn
1/4 cup milk
1/4 cup sugar
2 eggs, beaten
2 tablespoons cornstarch
1-1/2 cups crushed butter crackers, divided
1. Preheat the oven to 350 degrees. Coat a 1-1/2 quart casserole dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except 1/2 cup crushed crackers; mix well. Spoon the mixture into the casserole dish.
3. Sprinkle with the remaining 1/2 cup crushed crackers and bake for 45 to 50 minutes, or until golden and set. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
EGG DONENESS GUIDELINES
03/22/2005
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Courtesy of The American Egg Board
Scrambled eggs, omelets and frittatas: Cook until the eggs are thickened and no visible liquid egg remains.
Fried eggs: To cook both sides and increase the temperature the eggs reach, cook slowly and either baste the eggs, cover the pan with a lid or turn the eggs. Cook until the whites are completely set and the yolks begin to thicken but are not hard.
Poached eggs: Cook in gently simmering water until the whites are completely set and the yolks begin to thicken but are not hard.
Baked goods, hard-cooked eggs: These will easily reach internal temperatures of more than 160 degrees Farenheit when done. Note, though, that while Salmonella are destroyed when hard-cooked eggs are properly prepared, hard-cooked eggs can spoil more quickly than raw eggs. After cooking, cool hard-cooked eggs quickly under running cold water or in ice water. Avoid allowing eggs to stand in stagnant water. Refrigerate hard-cooked eggs in their shells promptly after cooling and use them within 1 week.
Soft-boiled eggs: Not recommended due to length of cooking and food safety issues. See www.aeb.org for more information.
Microwaving eggs: Microwave ovens tend to cook foods unevenly, leaving cold spots. To encourage more even cooking, cover the dish, stir the ingredients, if possible, and rotate the dish at least once or twice during the cooking time.
French toast, Monte Cristo sandwiches, crab and other fish cakes, quiche, strata, baked custard, most casseroles: Cook or bake until a thermometer inserted in the center shows 160 degrees or until a knife inserted in the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes, such as lasagna, that are thick or heavy and contain cheese. To be sure these dishes are done, check to see that a thermometer in the center of the dish shows 160 degrees. Also use a thermometer to help guard against uneven cooking due to hot spots and inadequate cooking due to varying oven temperatures.
Soft (stirred) custards, including cream pie, eggnog and ice cream bases: Cook until thick enough to coat a metal spoon with a thin film and a thermometer shows 160 degrees or higher. After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate to chill thoroughly, at least 1 hour.
Soft (pie) meringue: Bake a 3-egg-white meringue spread on a hot, fully cooked pie filling in a preheated 350 degree oven until the meringue reaches 160 degrees, about 15 minutes. For meringues using more whites, bake at 325 degrees (or a lower temperature) until a thermometer registers 160 degrees, about 25 to 30 minutes (or more). The more egg whites, the lower the temperature and longer the time you need to cook the meringue through without excessive browning. Refrigerate meringue-topped pies until serving. Return leftovers to the refrigerator.
For more information, contact the American Egg Board, 1460 Renaissance Drive, Park Ridge, Illinois 60068, or www.aeb.org.
Copyright 1990/1993/2000 American Egg Board Rev. 6/00 E-0008
"OOH IT'S SO GOOD!!"
Printable Recipe
FRESH CORN RELISH
07/07/2005
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8 to 12 servings
8 ears fresh corn,husked (see Option)
1/2 cup vegetable oil
1/4 cup cider vinegar
1-1/2 teaspoons fresh lemon juice
1/4 cup chopped fresh parsley
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon dried basil
1/4 teaspoon ground red pepper
2 large tomatoes, coarsely chopped
1/2 cup green bell pepper, chopped
2 scallions, thinly sliced
1. Bring a soup pot of water to a boil over high heat. Add the corn, cover, and return to a boil. Remove pot from heat and let stand for 5 minutes. Drain corn and let cool.
2. In a large bowl, combine the oil, vinegar, lemon juice, parsley, salt, sugar, basil, and ground red pepper; mix well. Cut cooled corn off the cob and add to the oil mixture. Add the tomatoes, green pepper, and scallions. Mix well, cover, and chill for at least 2 hours before serving.
OPTION: Corn not in season? Substitute 2 thawed packages of frozen corn for the fresh.
"OOH IT'S OS GOOD!!"
Printable Recipe
FRESH PUMPKIN CHIPS
10/27/2005
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3 to 4 servings
1 pumpkin (about 1-1/2 pounds) peeled, seeded, and cut into very thin slices
Peanut oil
1/8 teaspoon salt
1. Place 1-1/2 inches of peanut oil in a soup pot and heat over medium-high heat. Gently add the pumpkin slices and saute for 3 minutes, or until golden. Chips will begin to float to the top when ready.
2. Using a slotted spoon, carefully remove the chips from the oil and place on a paper towel-lined platter. Season with salt, and serve.
NOTES: I suggest doubling the recipe because these are always gobbled up fast! This should only be done with fresh pumpkins that have not been carved and burned or used as decorations.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARDEN VEGETABLE HASH
02/04/2005
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4 servings
2 tablespoons olive oil
4 cups frozen cubed hash brown potatoes
2 cups chopped fresh broccoli florets
1 medium-sized red bell pepper, chopped
1 medium-sized onion, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh mushrooms
8 eggs, poached (see Poaching Pointers, below)
1. In a skillet, heat the oil over medium-high heat. Add the potatoes, broccoli, bell pepper, onion, salt, and black pepper. Cook for 8 to 10 minutes, or until the potatoes start to brown, stirring occasionally.
2. Add the mushrooms and cook for 4 to 5 minutes, or until tender. Spoon the hash onto plates and top with the poached eggs.
POACHING POINTERS: To poach means simply to cook food gently in a liquid that's lightly boiling. Usually, plain water with a bit of white vinegar is used to poach eggs.
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY-MUSTARD DRESSING
04/28/2005
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About 2 cups
1-1/4 cups mayonnaise
1/3 cup honey
2/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon minced onion flakes
2 tablespoons chopped fresh parsley
2 tablespoons yellow mustard
1. In a medium bowl, whisk together all the ingredients until smooth and creamy.
2. Serve immediately, or cover and chill until ready to use.
OPTIONS: This is great tossed with spinach or mixed salad greens, and also in seafood or chicken salads, and over grilled chicken or fish.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOPPIN' JOHN
12/28/2005
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4 to 5 servings
4 slices bacon, diced
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15.5 ounces) black-eyed peas
3 cups hot cooked rice
1. In a medium saucepan, combine the bacon, onion, salt, and pepper over medium heat. Cook for 10 to 12 minutes, or until the bacon is crisp and the onion is golden, stirring frequently.
2. Reduce the heat to low. Stir in the black-eyed peas and the rice; continue stirring the mixture for 2 to 3 minutes, or until heated through.
NOTE: I like to sprinkle in a few drops of hot pepper sauce to give it an added kick, but be sure everybody likes it that way first!
"OOH IT'S SO GOOD!!"
Printable Recipe
MARINATED PINEAPPLE
08/30/2005
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2 quarts
1 cup sugar
1/2 cup wter
1/2 cup orange liqueur
1/2 cup lime juice
1 tablespoon grated orange rind (about 1 medium orange)
2 fresh pineapples, peeled, cored, and chunked
1. In a large saucepan, combine the sugar and water; bring to a boil over high heat. Let boil for 1 minute.
2. Remove pan from heat then add the liqueur, lime juice, and orange rind; mix well.
3. Place the pineapple in a large bowl then add the sugar mixture; toss until well coated.
4. Cover and chill for at least 1 hour before serving, stirring occasionally.
From "The Best of Mr. Food, Volume 2"
"OOH IT'S SO GOOD!!"
Printable Recipe
PASTA WITH MUSHROOMS
11/08/2005
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2 servings
1 package (9 ounces) fresh cheese-filled tortellini
6 tablespoons (3/4 stick) butter, divided
4 garlic cloves, minced
3 portobello mushroom caps (about 6 ounces), sliced
1/3 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil, divided (see Tip)
1/4 teaspoon black pepper
1. Cook the tortellini according to the package directions; drain and return to the pot.
2. Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add the mushrooms and saute for 4 to 6 minutes, or until tender, stirring frequently.
3. Add the remaining 3 tablespoons butter, the Parmesan cheese, 1 tablespon basil, and the pepper to the skillet; mix well.
4. Serve the tortellini topped with the sauteed mushrooms and sprinkled with the remaining 1 tablespoon basil.
TIMESAVING TIP: Let kitchen scissors save you work and time - simply snip the fresh basil for this recipe (and other herbs for other recipes) instead of chopping them.
"OOH IT'S SO GOOD!!"
Printable Recipe
PERFECT POTATO PANCAKES
12/26/2005
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2 dozen
4 pounds baking potatoes, peeled and chunked
1 large onion, quartered
1/2 cup all-purpose flour
1/4 cup plain bread crumbs
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
2 eggs, beaten
1/2 cup vegetable oil
1. In a food processor, process the potatoes and onions, in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.
2. In a large bowl, combine the drained potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.
3. Heat the oil in a large skillet over medium heat.
4. Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook for 2 to 3 minutes per side, until golden on both sides. Drain on a paper towel-lined platter and serve warm.
SERVING TIP: Serve with traditional fixin's of applesauce and sour cream.
"OOH IT'S SO GOOD!!"
Printable Recipe
POTATO & CHEESE SNOWBALLS
12/05/2005
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12 servings
6 tablespoons (3/4 stick) butter, divided
1 package (20 ounces) frozen shredded hash brown potatoes, thawed
1 medium onion, chopped
1 tablespoon minced garlic
1 cup (4 ounces) shredded mozzarella cheese
1/4 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1. In a large nonstick skillet, melt 3 tablespoons butter over medium heat. Add the potatoes, and cook, turning frequently, for 12 to 15 minutes, until browned. Place in a large bowl and set aside.
2. In the same skillet, melt the remaining 3 tablespoons butter then add the onions and garlic; saute the onions and garlic until golden, being careful not to burn. Stir the onions and garlic into the potatoes. Add the remaining ingredients; mix well.
3. Preheat the oven to 400 degrees. Coat a baking sheet with nonstick cooking spray.
4. Using an ice cream scoop, scoop the potatoes into 12 equal-sized scoops, packing tightly, and place the scoops on the baking sheet.
5. Bake for 18 to 20 minutes, or until browned and heated through.
NOTE: These are great served right away, or they can be cooled, covered, and refrigerated overnight to serve for brunch or with dinner the next day. Just reheat in a 300 degree oven for 10 to 15 minutes, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALMON-STUFFED EGGS
11/22/2005
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12 servings
1 dozen hard-boiled eggs, shelled
1 can (6 ounces) salmon, drained and flaked
1/2 cup light mayonnaise
1 tablespoon finely chopped fresh dill weed
1/8 teaspoon black pepper
1. Cut the eggs in half lengthwise and remove the yolks to a medium bowl; set aside the egg whites. Add the salmon, mayonnaise, dill, and pepper to the yolks; mix until well combined.
2. Spoon or pipe the mixture back into the egg whites (see below). Serve, or cover and chill until ready to serve.
DID YOU KNOW...that there's a simple way to pipe this salmon mixture into the egg whites? Just place it in a resealable plastic bag and snip off a corner of the bag. Then you can pipe directly into the egg whites. Top each with a sprinkle of paprika and a sprig of fresh dill weed and, in no time, you've got a meal-starter that looks like it was made by a professional!
Nutritional Analysis, courtesy of the American Diabetes Association:
Serving Size: 2 egg halves Exchanges: 1 Medium-Fat Meat, 1 Fat Per Serving: Calories 128 Calories from Fat 83 Total Fat 9g Saturated Fat 3g Cholesterol 224mg Sodium 222mg Carbohydrate 1g Dietary Fiber 0g Sugars 1g Protein 9g
"OOH IT'S SO GOOD!!"
Printable Recipe
SAUTEED PUMPKIN
10/28/2005
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3 to 4 servings
1 pumpkin (about 1-1/2 pounds), peeled, seeded, and cut into 1/2-inch chunks
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon maple syrup
1. Melt butter in a large skillet over medium heat. Add the pumpkin, and stir to coat well. Cover skillet and cook until the pumpkin softens, mixing occasionally.
2. Uncover and saute the pumpkin for 15 minutes, or until golden and fork-tender.
3. Season with salt and pepper then drizzle with maple syrup. Serve warm.
PUMPKIN PREPARATION TIPS: This should only be done with fresh pumpkins that have not been carved and burned or used as decoration. Cover your cutting surface with a cloth to prevent the pumpkin from slipping. Using a sharp, heavy knife, insert the tip of the knife into the pumpkin and cut it in half. Clean by removing the seeds and strings with a spoon then peel with a vegetable peeler or paring knife, and proceed as directed.
SELECTING A PUMPKIN: Choose a brightly colored pumpkin that is heavy for its size. It should have a thick, hard shell with no soft spots, blemishes, bruises, or cuts.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET PUMPKIN DIP
10/31/2005
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About 4 cups
1 can (15 ounces) solid-pack pumpkin
2 packages (8 ounces each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1. In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined.
2. Chill for at least 2 hours before serving.
GO-ALONGS: Serve with graham crackers, and sliced apples and pears.
"OOH IT'S SO GOOD!!"
Printable Recipe
TIPS FOR A TOP-NOTCH TURKEY
11/11/2005
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1. Fresh or Frozen? Fresh turkeys need no thawing and are ready to cook. Frozen turkeys can be purchased weeks in advance, but require several days of thawing before roasting.
2. Thawing Options: Refrigerator thawing is recommended. For every four pounds of turkey, allow at least one day of thawing in the refrigerator. No time to thaw in the fridge? Leave the bird in the wrapper, submerge it in a tub or sink of cold water, and allow 30 minutes of thaw time for every pound of turkey.
3. What size bird to buy? Plan 1-1/2 pounds of uncooked turkey per person for generous servings and leftovers.
4. Remember home food safety tips when handling turkey: Wash hands often, keep raw turkey and ready-to-eat foods separated, cook to proper temperature (see tip 7), and refrigerate leftover cooked turkey promptly to reduce its temperature to below 40 degrees.
5. Before roasting, turn the turkey's wings back to hold the neck skin in place. This levels the turkey in the roasting pan to encourage even cooking, and having the wings out of the way makes carving easier.
6. Use the schedule below as a guide for open pan roasting time in a 325 degree conventional oven. Start checking for doneness 1 hour before recommended end times for a picture-perfect turkey.
7. Always use a meat thermometer to determine when the turkey is fully cooked. Temperatures should reach 180 degrees in the deepest part of the thick muscle; be sure the thermometer is not touching bone. Juices should run clear, not reddish-pink, when thick muscle is pierced deeply. Temperature should reach 160 degrees in the center of the stuffing, if the bird is stuffed.
8. Let turkey stand for 15 minutes before carving. This allows the turkey juices to set and, if the turkey is stuffed, allows the stuffing to rise to an ideal temperature.
9. Use a freshly sharpened, straight knife to make carving hassle-free.
10. Two is the magic number. Store leftovers in separate containers within two hours after cooking, and eat or freeze leftover within two days.
Net weight in pounds:
10 to 18 pounds - unstuffed 3 to 3-1/2 hours - stuffed 3-3/4 to 4-1/2 pounds
18 to 22 pounds - unstuffed 3-1/2 to 4 hours - stuffed 4-1/2 to 5 hours
22 to 24 pounds - unstuffed 4 to 4-1/2 hours - stuffed 5 to 5-1/2 hours
24 to 30 pounds - unstuffed 4-1/2 to 5 hours - stuffed 5-1/2 to 6-1/4 hours
Tips courtesy of Butterball. For more helpful tips and information, visit www.butterball.com.
Printable Recipe
WARM BACON DRESSING
01/24/2005
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About 1-3/4 cups
1 pound bacon, diced
1/2 cup apple cider vinegar
1 tablespoon fresh lemon juice
1/4 cup sugar
1/2 teasoon black pepper
1. In a large skillet, cook the bacon over medium-high heat until crisp.
2. Add the remaining ingredients; mix well, and serve warm.
SERVING SUGGESTIONS:
This is great served over spinach salad or any favorite combination of tossed greens, drizzled over boiled potatoes, or even tossed with steamed green beans.
"OOH IT'S SO GOOD!!"
Printable Recipe
WARM HONEY-WALNUT DRESSING
09/29/2005
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6 to 8 servings
2 tablespoons peanut oil
1/4 cup chopped walnuts
1/3 cup honey
1/4 cup maple syrup
1/2 cup Italian dressing
2 heads Boston, Bibb, or romaine lettuce, cut into bite-sized pieces
1 can (17 ounces) sweet dark pitted cherries, drained
1. Place the oil In a medium saucepan and warm over medium heat until the nuts are slightly brown.
2. Add the honey, maple syrup, and Italian dressing; reduce the heat to low and simmer for 5 to 7 minutes, until hot, stirring frequently.
3. Place the lettuce in a large bowl and toss with the dressing. Top with the cherries.
NOTE: If you'd like, you can substitute grapes, dried cranberries or dried cherries for the canned cherries.
"OOH IT'S SO GOOD!!"
Printable Recipe
WATERMELON TIPS
08/15/2005
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Simply sliced, carved into a basket, cut into cubes, shaped into balls or fun cookie cutter cut-outs, watermelon is a year-round treat! Here are some tips to make it even easier for you to choose, prepare, and enjoy your watermelon:
CHOOSING A WATERMELON:
*When choosing a whole watermelon, look over your choices and pick one that is firm, symmetrical, and free of bruises, cuts, and dents.
*Lift the watermelon. It should be heavy for its size. Watermelon is 92% water, which accounts for most of its weight.
*Turn the melon over to be sure there is a creamy yellow spot on its underside; this spot develops where the melon has sat on the ground while ripening in the sun.
*If you prefer to buy a smaller, cut melon, choose one with bright-colored, firm-looking flesh. Don't buy it if it looks mealy or water-soaked.
SEEDING A WATERMELON:
*Cut watermelon in half then in quarters.
*With a paring knife, cut through the flesh of the melon along the seed line. Lift off the cut piece of melon.
*Using a fork, scrape the seeds from the piece you removed and the flesh remaining on the rind.
ENJOYING WATERMELON:
*Make fun watermelon kabobs that kids and kids at heart will love! Thread cubes of watermelon, cheese, turkey, and ham onto wooden skewers for a refreshing and nutritious portable snack or light meal.
*Make watermelon salsa from a combo of chopped watermelon, jalapenos and cilantro. Serve dollops over grilled chicken or fish for a zesty low-fat topping.
*Making watermelon sorbet is as easy as this: Puree seeded watermelon in a blender or food processor, freeze until semi-frozen, stir then re-freeze, and it's ready!
*That same pureed watermelon can be frozen into cubes and used to chill tall glasses of lemonade or iced tea for a change-of-pace flavor lift.
*Pickled watermelon rind is an easy go-along for any meal in any season. Get the easy recipe from Mr. Food Recipe Archive at www.mrfood.com.
For more information on watermelon, visit the National Watermelon Promotions Board: www.watermelon.org
"OOH IT'S SO GOOD!!"
Printable Recipe
WET AND DRY RUBS
08/09/2005
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THREE-PEPPER RUB - About 1/4 cup
2 teaspoons dried oregano
2 teaspoons paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teasoon ground red pepper
1. In a small bowl, combine all ingredients; mix well.
2. Spread onto or rub into meat anytime from 5 hours before cooking right up to just before cooking. Cook meat, chicken, fish, etc. as desired.
NOTE: If not using this right away, or if rub is unused and left over, store in an airtight container in a cool, dry place until ready to use.
PEPPER DIJON RUB - About 1/4 cup
1/4 cup chopped fresh parsley
3 teaspoons Dijon-style mustard
1 teaspoon cracked mixed peppercorns
1 teaspoon minced garlic
1 teaspoon salt
1. In a small bowl, combine all ingredients; mix well.
2. Spread onto or rub into meat anytime from 5 hours before cooking right up to just before cooking. Cook meat, chicken, fish, etc. as desired.
NOTE: If not using this right away, or if rub is unused and left over, cover and refrigerate.
IMPORTANT NOTE REGARDING ALL RUBS: Discard any leftover rub that has come in contact with raw meat, poultry or seafood.
"OOH IT'S SO GOOD!!"
SOUPS/SALADS
Printable Recipe
APPLE CIDER SLAW
07/26/2005
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16 servings, Serving Size: 1 cup
1/2 of a medium head green cabbage, shredded
1/2 of a medium head red cabbage, shredded
2 large cucumbers, seeded and diced
1 medium onion, finely chopped
1 can (15-1/4 ounces) whole-kernel corn, drained
1/2 cup olive oil
1/2 cup apple cider vinegar
1/3 cup sugar
1-1/2 teaspoons salt
1. In a large bowl, toss together the green and red cabbage, the cucumbers, onion, and corn.
2. In a small bowl, combine the remaining ingredients; pour over the cabbage mixture and toss well. Serve, or cover and chill until ready to serve.
OPTIONS: Go ahead and make this salad your own! Add peppers or carrots for more crunch, or use bagged cabbage for convenience.
Nutritional Analysis, Courtesy of the American Diabetes Association:
Total servings: 16, Serving size: 1 cup
Per serving: Exchanges: 1/2 Carbohydrate, 1 Vegetable, 1 Fat,
Calories 102, Calories from Fat 58, Total Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 262mg, Carbohydrate 11g, Dietary Fiber 2g, Sugars 7g, Protein 1g
"OOH IT'S SO GOOD!!"
Printable Recipe
AVOCADO-TORTILLA SOUP
09/16/2005
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5 to 6 servings
2 cans (14 ounces each) ready-to-use chicken broth
1 medium onion, finely chopped
1 cup salsa (see Options)
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
4 corn tortillas, cut into 1/8" x 3" strips
2 fully ripened Haas avocados, halved and pitted
1 cup (4 ounces) shredded Mexican cheese blend
1. In a large saucepan, combine the chicken broth, onion, salsa, and cumin; bring to a boil over medium heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes.
3. Meanwhile, in a medium skillet, heat the oil over medium heat. Saute the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels.
4. Just before serving, slice one avocado into the soup. Ladle the soup into individual serving bowls, and top each with avocado slices, tortilla strips, and cheese. Serve immediately.
OPTIONS: This can be as mild or spicy as you like, depending on the intensity of the salsa you use. No tortillas on hand? No problem! Crush up some corn chips and sprinkle those over the top of the soup.
"OOH IT'S SO GOOD!!"
Printable Recipe
BRIE & MUSHROOM SOUP
09/01/2005
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6 to 8 servings
1/2 cup (1 stick) butter, melted
1/2 cup all-purpose flour
3 cans (14 ounces each) ready-to-use chicken broth
1/2 pound cremini mushrooms, trimmed and thinly sliced
1/2 pound shiitake mushrooms, trimmed and thinly sliced
1 medium onion, diced
1 teaspoon black pepper
1 cup heavy cream
8 ounces Brie cheese, cut into 1/2-inch chunks
1. In a small bowl, combine the butter and flour; blend until smooth then set aside.
2. In a soup pot, combine the chicken broth, mushrooms, onion, and black pepper; bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the mushrooms are tender.
3. Add the butter mixture, stirring until the soup the soup is thickened. Slowly stir in the heavy cream mixing, mixing well (see Tip). Add the cheese, stirring constantly, until melted. Serve immediately.
PREPARTION TIP: Heat this and any cream soup slowly. Never let it come to a boil because that may cause it to separate.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAULIFLOWER CHEESE SOUP
02/28/2005
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8 to 10 servings
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
3 cans (14 ounces each) ready-to-use chicken broth
1 head cauliflower, trimmed and chopped
1 small onion, diced
1 teaspoon black pepper
1 cup (1/2 pint) heavy cream
3 cups (12 ounces) shredded Cheddar cheese
1. In a medium skillet, melt the butter over medium heat. Add the flour and stir until well combined and browned; set aside.
2. In a soup pot, combine the broth, cauliflower, onion, and pepper over high heat; bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the cauliflower is very tender.
3. Stir in the butter mixture until the soup is thickened. Slowly stir in the heavy cream; mix well.
4. Add the cheese 1 cup at a time, mixing well after each addition, until the cheese is melted.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN SOUP
01/17/2005
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8 to 10 servings
One 3- to 4-pound chicken, cut up
4 quarts water
3 carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, cut into chunks
Salt to tate
Pepper to taste
1. Rinse the chicken under cold running water. Place all ingredients in a large soup pot over medium-high heat; bring to a boil.
2. Reduce the heat to low and simmer until the chicken meat falls off the bones, about 1-1/2 hours. Serve immediately, or follow Serving Tip.
SERVING TIP: If not serving this immediately, let cool slightly then cover and refrigerate; before reheating, remove and discard any fat that has risen to the surface.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN TORTELLINI SALAD
07/08/2005
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6 to 8 servings
1 package (20 ounces) fresh, frozen, or dried cheese tortellini
1 cup sour cream
1 cup mayonnaise
1 package (1 ounce) dry ranch dressing mix
1 package (10 ounces) cooked sliced chicken
1 jar (12 ounces) sliced roasted red peppers, drained
6 scallions, thinly sliced
1/4 cup fresh chopped basil
1. Cook the tortellini according to the package directions; drain, rinse with cold water, and drain again.
2. In a large bowl, combine the sour cream, mayonnaise, and ranch dressing mix; mix well.
3. Add the tortellini, chicken, roasted peppers, scallions, and basil; toss until well combined. Serve warm, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHILI CON COCOA
11/01/2005
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12 to 14 servings
1/4 cup vegetable oil
2 onions, chopped
2 pounds ground beef, (see Notes)
2 tablespoons unsweetened cocoa
2 tablespoons chili powder
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cans (28 ounces each) whole tomatoes, undrained and broken up
1 can (12 ounces) tomato paste
1 cup water
1/2 cup HERSHEY'S MINI KISSES Brand Milk Chocolate Chips
2 cans (14 ounces each) dark red kidney beans, drained
1. In a soup pot, heat the oil over medium heat. Add the onion, and saute for 3 minutes, or until tender. Add the beef and cook until browned, stirring to break up the beef as it cooks; drain.
2. Add the cocoa, chili powder, ground red pepper, salt, allspice, cinnamon, tomatoes and their liquid, the tomato paste, and water; mix well and bring to a boil.
3. Reduce the heat to low then stir in the chocolates and beans; simmer for 30 minutes. Ladle into bowls and serve (see Notes).
NOTES: If you prefer, you can substitute ground turkey for the ground beef. And for a serving twist, you can spoon the chili into hollowed-out hard rolls to form individual serving bowls.
For additional cocoa recipes and information, visit www.hersheyskitchens.com
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOPSTICK COLESLAW
06/22/2005
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4 to 6 servings
1 package (10 ounces) cooked sliced chicken (see Options)
1 package (16 ounces) shredded coleslaw mix
1/2 small red onion, thinly sliced
3 tablespoons chopped fresh cilantro
1/2 cup Asian or peanut dressing
1/2 cup salted peanuts or chow mein noodles
1. In a large bowl, combine the chicken, coleslaw mix, onion, and cilantro; mix well. Add the dressing and toss until evenly coated.
2. Sprinkle with peanuts or chow mein noodles, and serve.
OPTIONS: You can use 2 cups cut-up leftover cooked chicken instead of the packaged sliced chicken, or substitute cooked shrimp, diced ham or chunks of leftover roast beef.
"OOH IT'S SO GOOD!!"
Printable Recipe
CINCINNATI CHILI
01/27/2005
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4 to 6 servings
1 pound lean ground beef
1 small onion, chopped
1 tablespoon unsweetened cocoa
2 teaspoons chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup water
1 tablespoon sugar
1/2 teaspoon salt
1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat.
2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well.
3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
TIPS: This type of chili has the mole (pronounces "moe-lay") flavoring that is popular in traditional Mexican cooking. And to make it authentic Cincinnati-style chili, serve it up over spaghetti and sprinkle finely shredded Cheddar cheese over the top.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAM OF LEEK SOUP
10/14/2005
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8 to 10 servings
1/2 cup (1 stick) butter, melted
1/2 cup all-purpose flour
3 cans (14 ounces each) ready-to-use chicken broth
2 bunches leeks, cleaned, trimmed and chopped
1 teaspoon black pepper
1-1/2 cups heavy cream
1-1/4 cups (5 ounces) shredded Swiss cheese
1. In a small bowl, combine the butter and flour, blending until smooth; set aside.
2. In a soup pot, combine the broth, leeks, and pepper; bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the leeks are tender.
4. Stir in the butter mixture until the soup is thickened; simmer for 5 minutes then slowly stir in the heavy cream, mix well. Add the cheese, stirring constantly until melted. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRISP CUCUMBER SALAD
06/09/2005
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4 to 6 servings
2 medium cucumbers, peeled and thinly sliced (see Tip)
4 scallions, thinly sliced
1/2 small red bell pepper, chopped
1/4 cup sour cream
2 tablespoons white vinegar
2 tablespoons sugar
1-1/4 teaspoons salt
1/4 teaspoon black pepper
1. In a medium bowl, combine the cucumbers, scallions, and red pepper.
2. In a small bowl, combine the remaining ingredients and pour over the cucumber mixture. Cover and chill for at least 2 hours before tossing and serving.
TIP: I like to peel the cucumbers for this salad, but you can also use them unpeeled, or run a fork down them before slicing to give them a fancy, ridged look.
"OOH IT'S SO GOOD!!"
Printable Recipe
FISH CHOWDER
01/19/2005
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4 to 6 servings
6 cups (1-1/2 quarts) milk
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen peas
2 pounds fresh or frozen white-fleshed fish fillets, such as cod, haddock, or whiting, thawed if frozen, cut into 2-inch pieces
1 tablespoon dried thyme
1-1/2 teaspoons onion powder
1 teaspoon dried basil
1-1/2 teaspoons salt
1 teaspoon black pepper
1-1/2 cups instant mashed potatoes
1. In a 6-quart soup pot, combine all the ingredients except the potato flakes over medium-high heat. Bring to a boil then reduce the heat tolow and simmer for 8 to 10 minutes.
2. Stir in the potato flakes then simmer for 3 to 5 minutes, or until thickened. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRENCH ONION SOUP
04/19/2005
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4 to 6 servings
3 tablespoons butter
3 large onions, thinly sliced
3 cans (14 ounces each) ready-to-use beef broth
1 cup apple cider
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/3 cup dry red wine
4 to 6 one-inch-thick slices French bread, toasted
1/2 cup shredded Swiss cheese
1. In a soup pot, melt the butter over medium heat. Add the onions and cook for 25 minutes, or until golden, stirring occasionally.
2. Add the beef broth, apple cider, and black pepper; bring to a boil. Reduce the heat to low, stir in the Parmesan cheese and wine, and cook for 3 to 5 minutes, or until the cheese is melted and the soup is heated through.
3. Preheat the broiler. Place the bread on a baking sheet and sprinkle with equal amounts of the Swiss cheese. Broil for 3 to 5 minutes, or until the cheese is melted.
4. Pour the soup into bowls and top each with a slice of toasted cheese bread; serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
FROSTY CANTALOUPE SOUP
07/21/2005
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6 to 8 servings
1 medium-sized ripe cantaloupe, chunked (about 4 cups)
3 cups vanilla ice cream, softened
1/4 cup honey
Half of a 6-ounce can frozen orange juice concentrate, thawed
1-1/2 cups ginger ale, chilled
Fresh mint leaves
1. Process cantaloupe chunks, ice cream, honey, and orange juice concentrate in a food processor until smooth, in batches if necessary; transfer to a large pitcher or serving bowl. Cover mixture, and chill for at least 1 hour.
2. Just before serving, gently stir in the ginger ale. Garnish individual servings with fresh mint leaves.
OPTION: For variety, you might want to make Honeydew Soup. Simply chunk up half of a large honeydew instead of cantaloupe, and instead of orange juice concentrate, use half of a 6-ounce can of frozen limeade concentrate, thawed.
"OOH IT'S SO GOOD!!"
Printable Recipe
ITALIAN VEAL STEW
09/02/2005
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4 to 5 servings
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 pounds veal stew meat, cut into 1-1/2 inch pieces
2 tablespoons olive oil
1 can (14-1/2 ounces) diced Italian-style tomatoes, undrained
2/3 cup chicken broth
2 garlic cloves, minced
2 medium-sized bell peppers (1 green, 1 red), cut into thin strips
1. In shallow dish, combine the flour, salt, and black pepper; mix well. Lightly coat the veal with the seasoned flour; reserve the remaing seasonal flour.
2. In a large soup pot, heat the oil over medium heat. Cook the veal for 5 to 7 minutes, until browned, stirring frequently.
3. Add the diced tomatoes, chicken broth, garlic, and the reserved flour mixture to the pot; bring to a boil. Reduce the heat to low, cover tightly, and simmer for 45 minutes.
4. Add the bell peppers, cover, and cook for 30 minutes, or until the veal is fork-tender.
SERVING SUGGESTION: It's nice to serve this hearty dish over cooked rice, and topped with grated Parmesan cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
LENTIL SOUP
01/20/2005
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6 to 8 servings
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
5 cups water
2 cans (14 ounces each) ready-to-use chicken broth
1 package (12 ounces) dried lentils, washed and drained
3 medium carrots, finely chopped
1 bay leaf
1 teaspoon salt
3/4 teaspoon black pepper
1. In a large soup pot, heat the oil over medium heat and saute the onion and garlic for 3 minutes. Add the water, chicken broth, lentils, carrots, bay leaf, salt, and pepper. 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 lentils are tender. REMOVE AND DISCARD the bay leaf before serving.
OPTION: For a heartier soup, add about 1 cup chopped smoked ham or leftover cooked beef or even chopped cold cuts along with the other ingredients.
"OOH IT'S SO GOOD!!"
Printable Recipe
MARDI GRAS GUMBO
02/02/2005
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10 servings
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
1 can (28 ounces) diced tomatoes, undrained
1 can (15-1/4 ounces) whole-kernel corn, drained
1 package (16 ounces) frozen cut okra, thawed
2 cans (14 ounces each) reduced-sodium chicken broth
1 tablespoon hot pepper sauce
1/2 teaspoon liquid smoke
1 teaspoon black pepper
1. In a soup pot, combine all the ingredients over high heat and bring to a boil.
2. Reduce the heat to medium and simmer for 40 to 45 minutes, or until no pink remains in the chicken and the gumbo thickens, stirring occasionally.
SERVING SUGGESTION: Each bowl of this "festive as a Mardi Gras parade" soup needs just a small scoop of cooked rice to help sop up its flavorful juices.
NUTRITIONAL ANALYSIS, courtesy of the American Diabetes Association: Serving Size: About 1-1/2 cups Per Serving: Exchanges: 1/2 Starch, 3 Very Lean Meat, 1 Vegetable. Calories 163 Calories from Fat 26 Total Fat 3g Saturated 1g Cholesterol 63mg Sodium 478mg Carbohydrate 11g Dietary Fiber 2g Sugars 4g Protein 23g
"OOH IT'S SO GOOD!!"
Printable Recipe
MUSHROOM BARLEY SOUP
01/18/2005
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8 to 10 servings
8 cups water
8 beef bouillon cubes
6 carrots, diced
4 onions, chopped
1 pound mushrooms, thinly sliced
1 pound ste beef, cut into small cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup quick-cooking barley
1. In a large soup pot, combine the water, bouillon cubes, carrots, onions, mushrooms, stew beef, salt, and black pepper. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and simmer partially covered for 40 minutes, stirring occasionally.
3. Add the barley, and cook partially covered for 10 to 20 minutes, or until the barley is tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEAR-WALNUT SALAD
08/17/2005
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5 servings
1/2 cup olive oil
3 tablespoons white vinegar
1/4 cup sugar
1/2 teaspoon celery seeds
1/4 teaspoon salt
1 package (10 ounces) Italian blend salad greens
1-1/2 cups walnut halves, toasted
2 ripe red pears, cored and sliced
2 ounces crumbled blue cheese
1. In a small bowl, combine the olive oil, vinegar, sugar, celery seeds, and salt; mix well.
2. In a salad bowl, combine the remaining ingredients; toss gently. Add the dressing mixture; toss gently until well combined. Serve immediately.
From "The Best of Mr. Food", Volume 2
"OOH IT'S SO GOOD!!"
Printable Recipe
PEPPER POT SOUP
02/23/2005
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A favorite of Franklin D. Roosevelt
6 to 8 servings
2 pounds boneless beef bottom round roast, cut into 1-inch chunks
8 cups water
2 large onions, diced
3 beef bouillon cubes
1 teaspoon black pepper
2 tomatoes, diced
1 large green bell pepper, diced
2 potatoes, peeled and diced
2 carrots, peeled and thinly sliced
1/2 cup frozen corn, thawed
1. Place the beef chunks, water, onions, bouillon cubes, and black pepper in a soup pot. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until the beef is tender.
2. Stir in remaining ingredients and simmer, partially covered, for an additional 45 to 50 minutes, or until the vegetables are tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP BOW TIES
05/12/2005
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8 to 10 servings
1 pound bow tie pasta
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh basil
2 cups fresh baby spinach, washed
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
6 plum tomatoes, chopped
1/4 cup sun-dried tomatoes, thinly sliced
1 pound large cooked shrimp
1. Cook the pasta according to the package directions; drain, rinse with cold water, and drain again.
2. In a large serving bowl, combine the remaining ingredients; mix well. Add the pasta and toss until well combined. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SLOW-COOKED CHILI
10/19/2005
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5 to 6 servings
2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
2 cans (15-1/2 ounces each) black beans, drained and rinsed
1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) tomato sauce
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon black pepper
1 cup thick-and-chunky salsa
1. In a 4-1/2- to 5-1/2-quart slow cooker, combine all the ingredients except the salsa; mix well. Cover and cook on high setting for 5 to 5-1/2 hours, or on low setting for 8 to 9 hours, until the beef is tender.
2. Just before serving, stir in the salsa; cook for 2 to 3 minutes, until heated through.
SERVING SUGGESTIONS: Top off each bowl of chili with any or all of these: shredded Cheddar cheese, diced onion, and a dollop of sour cream.
"OOH IT'S SO GOOD!!"
Printable Recipe
SNAPPY SALAD
07/11/2005
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12 to 14 servings
4 ears fresh corn, hulled
1 pound sugar snap peas, trimmed
3/4 cup vegetable oil
1/4 cup white vinegar
1/4 cup lime juice
2 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup sugar
2 garlic cloves, minced
1/2 teaspoon salt
1 package (10 ounces) matchstick-cut carrots
2 teaspoons chopped fresh cilantro (optional)
1. Bring s soup pot of water to a boil over high heat. Add the corn, cover, and return to a boil.
2. Remove pot from the heat, add sugar snap peas, cover, and let stand for 5 minutes; drain, and let vegetables cool.
3. Meanwhile, in a large bowl, whisk together the vegetable oil, vinegar, lime juice, soy sauce, sesame oil, sugar, minced garlic, and salt.
4. Cut cooled corn off the cob and add to the bowl along with the sugar snap peas and carrots. Add cilantro, if desired, and toss until well combined.
5. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPUDS 'N' SPINACH SOUP
03/17/2005
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10 to 12 servings
1 small onion, chopped
2 carrots, diced
1 tablespoon vegetable oil
3 cans (14 ounces each) ready-to-use chicken broth
5 large potatoes, peeled and finely diced
2 packages (9 ounces each) frozen creamed spinach, thawed
2 cups (1 pint) half-and-half
1 teaspoon black pepper
1. In a soup pot, saute the onion and carrots in the oil over medium heat for 5 to 6 minutes, or until tender. Add the chicken broth and potatoes, and bring to a boil.
2. Let mixture boil for 12 to 15 minutes, or until the potatoes are fork-tender.
3. Add the remaining ingredients and cook for 8 to 10 minutes, or until heated through. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAKHOUSE SOUP
01/31/2005
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6 to 8 servings
2 tablespoons vegetable oil
1-1/2 pounds boneless beef top sirloin steak, about 1/2 inch thick, trimmed and cut into thin strips
1/2 pound fresh mushrooms, sliced
1 large sweet onion, chopped
3 cans (14 ounces each) ready-to-use beef broth
4 cups water
1/2 cup dry red wine
3 large potatoes, scrubbed and cut into 1/2-inch cubes
2 teaspoons steak seasoning
2 cups (8 ounces) shredded Monterey Jack cheese
1. In a soup pot, heat the oil over medium-high heat. Add the steak strips, mushrooms, and onion, and cook for 12 to 15 minutes, or until the steak is browned and the onion is tender.
2. Add the remaining ingredients except the cheese and bring to a boil. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the steak and potatoes are tender. Ladle into bowls and serve sprinkled with the shredded cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMERTIME STEAK SALAD
07/28/2005
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2 to 4 servings
1/2 cup sweet 'n' spicy French dressing, divided
1/2 pound beef tenderloin filet
1 tablespoon vegetable oil
1 package (10 ounces) Italian salad blend
1 cup canned sliced hearts of palm
1/2 cup sliced pickled beets, drained
1 scallion, thinly sliced
1. Remove 2 teaspoons of the dressing and spread it over both sides of the steak; reserve the remaining dressing.
2. In a medium skillet, heat the oil over medium-high heat. Add the steak and saute for 4 to 5 minutes per side for medium-rare, or to desired doneness.
3. In a large bowl, toss the salad mix, hearts of palm, and the reserved dressing. Continue with Step 4, or place individual servings of the salad on dinner plates then continue.
4. Slice the tenderloin into thin strips and place over the salad. Add the sliced beets, sprinkle with the scallions, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET-AND-SOUR CABBAGE
03/10/2005
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3 to 4 servings
2 tablespoons vegetable oil
2 tablespoons white vinegar (see Option)
1/4 cup sugar
1 teaspoon caraway seed
1/4 cup water
4 cups (1/2 of a medium-sized head) shredded green cabbage
1. In a large skillet, heat all the ingreadients except the cabbage over medium heat for 2 minutes, stirring constantly.
2. Add the cabbage and stir to coat. Reduce the heat to low, cover, and simmer for 20 minutes.
OPTION: For a different taste treat, substitute apple cider vinegar for the white vinegar.
"OOH IT'S SO GOOD!!"
Printable Recipe
TOMATO BREAD SALAD
04/05/2005
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4 to 6 servings
4 ripe tomatoes, seeded and cut into 1-inch chunks
1/2 cup Italian dressing
3-1/2 cups toasted bread cubes or packaged croutons (see Tip)
1 medium cucumber, seeded and cubed
1/2 large red onion, thinly sliced
2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1 package (8 ounces) mixed greens, optional
1. In a large bowl, combine the tomatoes and dressing; mix well and marinate for at least 15 minutes.
2. Stir in the remaining ingredients except the mixed greens; toss and serve as is or over mixed greens.
PREPARATION TIP: Making your own toasted bread cubes is a snap. Simply preheat the oven to 375 degrees. Place the bread cubes in a single layer in a baking dish and bake for 15 minutes, or until golden, stirring twice. Allow to cool then use as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
TORTILLA SOUP
01/21/2005
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5 to 6 servings
1 can (14 ounces) ready-to-use chicken broth
1 can (14 ounces) ready-to-use beef broth
1 medium onion, finely chopped
1 cup salsa
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
4 corn tortillas, cut into 1/8" x 3" strips
1 cup (4 ounces) shredded Monterey Jack cheese
1. In a large saucepan, combine the chicken and beef broths, the onion, salsa, and cumin; bring to a boil over medium heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes.
3. Meanwhile, in a medium skillet, heat the oil over medium heat.
4. Saute the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels.
5. When ready to serve, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese. Serve immediately.
OPTIONS: For a heartier soup, add some shredded beef or pieces of cooked chicken, sausage, or hot dogs.
"OOH IT'S SO GOOD!!"
Printable Recipe
WILTED SPINACH SALAD
03/31/2005
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2 to 3 servings
2 tablespoons olive oil
1 package (9 ounces) fresh spinach
2 garlic cloves, minced
1/8 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon pine nuts, toasted
1. In a large skillet or soup pot, heat the olive oil over mediun heat. Add the spinach, garlic, salt, and pepper, and cook for 30 to 45 seconds, stirring occasionally.
2. Remove skillet from the heat, and toss with the sun-dried tomatoes and pine nuts. Serve immediately.
"OOH IT'S SO GOOD!!"
VEGETABLES
Printable Recipe
CAULIFLOWER "MASHED" POTATOES
01/04/2005
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4 to 6 servings
2 heads cauliflower, cut into florets
2 tablespoons milk
5 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1. Place the cauliflower florets in a large pot and add just enough water to cover.
2. Cover and cook over medium heat for 15 to 20 minutes, or until tender. Drain and place in medium bowl.
3. Add the remaining ingredients and mash until mixture is well combined.
PREPARATION TIP: For a quick-and-easy baked version, add 1/2 cup Parmesan cheese and 4 beaten eggs to the mixture and place in an 8-inch square baking dish that has been coated with nonstick cooking spray. Bake at 350 degrees for 30 to 40 minutes, or until set and golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
CLASSIC CREAMED SPINACH
10/04/2005
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4 to 6 servings
2 tablespoons butter
2 tablespoons all-purpose flour
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained (see Option)
1 cup (1/2 pint) heavy cream
1/2 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon salt
1. In a large skillet, melt the butter over medium heat; stir in the flour until the mixture is combined and golden.
2. Add the remaining ingredients; mix well and cook for 3 to 5 minutes, or until heated through.
OPTION: Two 10-ounce packages of frozen spinach can also be used - just chop it and boil until tender then drain well and proceed as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
COMPANY BAKED TOMATOES
03/21/2005
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8 servings
4 large tomatoes, cut in half
1 can (14 ounces) quartered artichoke hearts, drained
1/2 cup Italian dressing
1 cup crushed butter crackers
1/4 cup (1/2 stick) butter, melted
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil (optional)
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Arrange tomato halves cut side up over bottom of baking dish. Place the artichoke hearts evenly over the tomato halves. Pour the Italian dressing over the top; set aside.
3. In a medium bowl, combine the crushed crackers and butter; stir well. Sprinkle the cracker mixture over the tomato halves and sprinkle with the Parmesan cheese.
4. Bake uncovered for 25 to 30 minutes, or until golden. Sprinkle with the chopped basil, if desired, and serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
DEVILISH CARROTS
03/23/2005
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4 servings
1/2 cup (1 stick) butter
1 pound carrots, peeled, and sliced into rounds
2 tablespoons brown sugar
2 teaspoons dry mustard
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1. In a large skillet, melt the butter over medium-high heat. Add the carrots and saute for 5 minutes, stirring constantly.
2. Stir in the remaining ingredients and cook for 5 minutes, or until the carrots are tender. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
MUSHROOM TRIO
03/30/2005
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6 servings
4 tablespoons (1/2 stick) butter
1 small red onion, thinly sliced
1/4 teaspoon black pepper
1 package (8 ounces) white mushrooms, sliced
1 package (6 ounces) Portobello mushrooms, sliced
1 package (3.5 ounces) shiitake mushrooms, sliced
2 tablespoons bourbon or dry red wine
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1. In a large skillet, melt the butter over medium-high heat. Add the onion and black pepper, and saute for 4 to 5 minutes, or until the onion is tender.
2. Add the mushrooms and saute for 5 to 7 mintues, or until softened.
3. Add the remaining ingredients and bring to a boil. Cook for 1 minute, or until the sauce thickens.
SERVING SUGGESTIONS: Mushrooms pair well with everything, and this hearty trio is no exception! Try 'em topping steaks, chops, or even burgers for a burst of flavor!
"OOH IT'S SO GOOD!!"
Printable Recipe
POTATO SQUARES
09/30/2005
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6 to 9 servings
5 large all-purpose potatoes (about 2 pounds), peeled and cut into large chunks
1 medium onion, cut into large chunks
2 eggs
2/3 cup vegetable oil
2 sprigs parsley
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray; set aside.
2. In a food processor, combine the potatoes, onion, eggs, oil, parsley, salt, and pepper. Process until the vegetables are coarsely chopped. Add the flour, and process just until it is mixed in; pour into the baking dish.
3. Bake for 1 hour and 15 minutes, or until the top is golden. Let cool slightly then cut into squares.
SERVING TIPS: This cuts best after being allowed to cool for about 20 minutes. It's a perfect make-ahead side dish because it reheats so well.
"OOH IT'S SO GOOD!!
Printable Recipe
STUFFED BAKED POTATO
03/03/2005
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6 servings
6 large baking potatoes
2 eggs
1 cup sour cream
1/2 cup (1 stick) butter, softened
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling
1. Preheat the oven to 400 degrees. Scrub the potatoes and pierce them several times with a fork. Bake for 1 hour, or until fork-tender; leave the oven on.
2. Slice about 1/2 inch off the top of each potato and scoop out the pulp, leaving about 1/4-inch-thick potato shell; place the pulp in a medium bowl.
3. Add the eggs, sour cream, butter, onion powder, salt, and pepper; beat until smooth. Spoon into the potato shells and sprinkle the tops lightly with paprika.
4. Bake for 25 to 30 minutes, or until the potatoes begin to brown on top. Serve immediately.
OPTIONS:
Add even more flavor by mixing in some cheese, bacon, or chives into the filling.
To make these look extra fancy, pipe the potato mixture into the potato shells using a pastry bag or a resealable plastic storage bag with a bottom corner snipped off.
Just before serving sprinkle these with chopped parsley for instant St. Patrick's Day "green."
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET 'N' SPICY BLACK BEANS
07/18/2005
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8 servings
1 tablespoon olive oil
2 onions, chopped
2 jalapeno peppers, seeded and finely chopped
4 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1/3 cup honey
1/3 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon salt
1. In a large soup pot, heat the oil over medium heat. Add the onions and jalapeno peppers, and saute for 3 to 4 minutes, or until tender.
2. Add the remaining ingredients; mix well, and continue cooking over medium heat for 25 to 30 minutes, or until thickened, stirring occasionally.
SERVING TIPS: I like to serve these over warm cooked rice, garnished with ripe slices of banana and cubes of mango.
"OOH IT'S SO GOOD!!"
Printable Recipe
ZUCCHINI BOATS
10/10/2005
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4 servings
4 medium zucchini or yellow squash (two of each preferred)
3/4 pound hot Italian sausage, casing removed
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup shredded mozzarella cheese, divided
1/4 teaspoon salt
1. Preheat the oven 350 degrees.
2. Cut each squash in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Dice the flesh that was removed.
3. In a large skillet, cook the sausage and diced squash over medium heat for 5 minutes, or until browned and cooked through, breaking up the sausage with a spoon during cooking. Drain the mixture and place in a medium bowl. Add the drained tomatoes, 1/4 cup mozzarella cheese, and the salt; mix well.
4. Fill the squash halves with the sausage mixture and place on a rimmed baking sheet.
5. Bake the zucchini boats for 20 minutes; remove from the oven and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 5 minutes, or until the cheese is melted and the squash is heated through. Serve.
"OOH IT'S SO GOOD!!"
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