My Recipe Collection: November 2006

Pumpkin Fudge

Pumpkin Fudge

2 Tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow crème
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside. In a 3 quart saucepan, heat
milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden
spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow
crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and
all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into
squares. Store in a cool, dry place.

Makes 1 9x9 inch pan

Strawberry Carrot Cake

Strawberry Carrot Cake

2-1/2 cups all purpose flour
1-1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup vegetable oil
1/2 cup yogurt; low fat, plain
1/3 cup water
1/2 cup pecans, chopped
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped

Preheat oven to 350º. Grease and flour 12 cup Bundt cake pan. Beat all ingredients
except strawberries in a large bowl on low speed for 45 seconds, scraping bowl,
constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries;
pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire
rack.

Strawberry Cream Cheese Glaze
2 oz. cream cheese, softened
1 tablespoon mashed strawberries
1/2 teaspoon vanilla
3/4 cup powdered sugar

Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed until
blended. Gradually beat in powdered sugar until blended. Spoon over cake.

Pumpkin Custard

Pumpkin Custard

1 (15 oz) can of pumpkin
1 8 oz lite cool whip
1/4 Teaspoon pumpkin pie spice
1 Large box sugar free vanilla instant pudding

mix pudding as directed with whisk 2 minutes. Add rest of ingredients
and fold in to pudding till all is combined.
Put in fridge till set.

Note: Could substitute full fat ingredients.

Source: Home Cookin Chapter: Diabetic Desserts

Chocolate Walnut Pie Bars

Chocolate Walnut Pie Bars

CRUST
1-1/2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar

FILLING
3 large eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 tbsp butter or margarine, melted
1 tsp vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1-1/2 cups coarsely chopped walnuts

FOR CRUST:
PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press onto bottom of prepared baking pan. BAKE for 12 to 15 minutes or until lightly browned.

FOR FILLING:
BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in large mixer bowl. Stir in morsels and nuts; pour over hot crust. BAKE at 350°F. for 25 to 30 minutes or until set.
Cool completely in pan on wire rack.

Coconut Pecan Cream Cake

Coconut Pecan Cream Cake

Cake:
1 box Duncan Hines Moist White Cake Mix
1 (3.9 ounce) package coconut cream instant pudding and pie filling
4 large egg whites, beaten to formed tips
1/2 cup water
1/3 cup vegetable oil
1 cup sour cream
2 cups chopped pecans
1 cup Fresh Frozen Coconut

Frosting:
1 1/2 cups sugar
1 tablespoon white corn syrup
1/2 teaspoon salt
1/3 cup cold water
2 egg whites
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 cup Flaked Unsweetened Coconut

Cake:

Preheat oven to 350 degrees F for metal or 325 degrees F for dark or coated pan.

Grease and lightly flour sides and bottom of pans. This batter will make 1 13"
X 9" cake or 2 9" layer cakes.

Combine cake mix and pudding; mix well. Set aside. In a separate bowl mix together,
water, oil and sour cream. Add to the dry ingredients. With an electric mixer on
low speed blend together until moistened, about 30 seconds. Beat at medium speed
for 2 minutes. Now fold in beaten egg whites, pecans and coconut until well blended.
Pour batter in pan and bake immediately.

Bake cake for 32 - 35 minutes. Because ovens vary, baking time will also vary. Cake
is done when toothpick inserted in center comes out clean. Cool in pan on wire rack
for 15 minutes. Remove from pan and cool completely before frosting.

Frosting:

Place sugar, corn syrup, salt, water and egg whites in the top of a double boiler.
Beat with a handheld electric mixer at low speed for 30 seconds. Place pan over
boiling water, making sure that boiling water does not touch the bottom of the top
pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from
heat. Add vanilla; beat 2 more minutes.

Quickly fold in pecans and coconut. Quickly frost sides and top of each cooled cake
layer that has been placed on a serving plate.

Peanut Butter Logs

Peanut Butter Logs

1 package (10 oz) peanut butter chips
1 can (14 oz) sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped peanuts

In a heavy saucepan, over low heat, melt chocolate chips with condensed milk. Add marshmallows, stir until blended. Remove from heat; cool 20 minutes. Divide mixture in half. Place each portion on a 20" piece of wax paper. Shape each portion into a 12" log. Roll each log in nuts. Wrap tightly. Chill 2 hours or until firm. Remove paper. Cut each log into 1/4" slices.

Earthquake Cake

Earthquake Cake

1 box German chocolate cake mix
1 c. coconut
1 c. chopped pecans
1 (8 oz.) Philadelphia cream cheese
1 stick butter, melted
1 lb. confectioners' sugar

Mix coconut and pecans. Pat in greased 9 x 13 inch pan. (Spray pan with Pam.) Mix cake mix according to directions and pour over coconut and pecans. Mix melted butter with sugar and softened cream cheese. Spoon over cake. Bake at 350 degrees for 40-50 minutes. Cake will have crevices down middle like an Earthquake.

Pumpkin Dip

Pumpkin Dip

1 c. pumpkin
1 c. peanut butter
1 c. brown sugar
Dash salt

Mix thoroughly and chill. Serve with graham cracker sticks, apple slices or other dippers.

Mock Apple Pie

Mock Apple Pie

Pastry for two-crust 9-inch pie
36 Ritz crackers, coarsely broken (about 1-3/4 cups crumbs)
2 cups water
2 cups sugar
2 tsp cream of tartar
2 T lemon juice
Grated rind of one lemon (optional)
2 T margarine
1/2 tsp ground cinnamon
NOTE: No apples needed – this is not an omission

Roll out half the pastry and line a 9-inch pie plate. Place crackers in prepared crust.
In saucepan over high heat, heat water, sugar, and cream of tartar to a boil, simmer for 15 minutes. Add lemon juice and rind; cool.
Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.
Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.
Bake at 425 degrees for 30-35 minutes or until crust is crisp and golden. Makes 8 servings.

Bean Potato Enchiladas

Bean Potato Enchiladas

2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
1/4 cup salsa
1/2 cup shredded Cheddar cheese

Directions
Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish with vegetable oil spray.
Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly. Makes 1 - 9x13 inch dish (8 servings).

Butter Cookies

Butter Cookies

3/4 pound (3 sticks) unsalted butter, at room temp.
1 cup plus 2 tablespoons granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
3 cups plus 2 tablespoons bleached all-purpose flour
3/4 teaspoon salt

Preheat the oven to 350 degrees F. Cream the butter and sugar in the bowl of an electric mixer, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size mixing bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Or load dough into a cookie press, following manufacturer's directions. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula. Repeat the process until all the dough is used. If desired, frost each cookie and garnish with sprinkles. Makes about 2 dozen cookies.

Peanut Noodles with Chicken and Pears

Peanut Noodles with Chicken and Pears

1 pound chinese noodles
1 cup smooth peanut butter
1 cup water, at room temperature
1/4 cup white vinegar
1 tablespoon sesame oil
2 teaspoons kosher salt
1/2 precooked roasted chicken, shredded (2 cups)
1 Asian or Bosc pear, peeled and thinly sliced
5 scallions, trimmed and thinly sliced
1/3 cup roasted peanuts, roughly chopped
3 small red serrano chilies, thinly sliced (optional)

Cook the noodles according to the package instructions. Drain, rinse with cold water, then drain again. Combine the peanut butter, water, vinegar, oil, and salt to make a smooth sauce. Toss the noodles with the peanut sauce. Arrange on a platter and top with the chicken, pear, scallions, peanuts, and chilies (if using). Makes 8 servings.

Twice Baked Potatoes

Twice Baked Potatoes

3 large baking potatoes, washed
1/2 cup sour cream
1/3 cup milk

Bake your potatoes either in the oven or for about 7 minutes in the microwave. Don't forget to poke holes in the potatoes with a fork or you'll have a big mess. When potatoes are done(tender inside), let them cool for about 20 minutes. Cut each potato in half lengthwise. With a knife, cut potato away from skin, being careful not to pierce the skin of the potato with the knife. Use a spoon to scoop out the rest of the potato, leaving a thin layer of potato on the skin. place scooped out potato in a small mixing bowl. Add sour cream and milk to potato. Mash well, until creamy. Then stir in any or all of the following:
1/4 cup ranch dressing
1/2 cup bacon bits
1/2 to 3/4 cup shredded cheese(cheddar, mozzarella, monteray jack)
1/4 cup chives
1/4 cup chopped onion
minced garlic

These are just a few suggestions. Use your imagination and put anything you want in your potato. Arrange potato skins on a baking sheet. Preheat oven to 400 degrees. Scoop potato mixture into skins, until over stuffed. Bake in oven for about 15 minutes or until browned on top. Makes 6 servings.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Makes 40 cookies.

Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy

Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy
Grand-Prize Winner: Susan Rotter, Nolensville, TN

INGREDIENTS
4 ounces PHILADELPHIA Cream Cheese, softened
1 cup dry chicken-flavored stuffing mix
½ cup (2 ounces) finely shredded Romano cheese
½ cup chopped Vidalia onion
¼ cup minced fresh basil
4 large boned chicken breast halves with skin
4 OSCAR MAYER Ready to Serve Bacon slices
1 large egg
1 cup milk
1 cup BISQUICK Original All-Purpose Baking Mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy

INSTRUCTIONS
Stir together first 5 ingredients in a medium bowl. Set aside. Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a mallet or rolling pin. Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin. Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture. Pour oil to depth of 2 inches in a large skillet; heat to 350°. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels. Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.

Yield: Makes 4 servings
Prep: 25 min., Cook: 12 min. per batch

Roasted Red Pepper-and-Vidalia Onion Gravy

INGREDIENTS
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
¼ teaspoon MORTON Kosher Salt
3 tablespoons butter
REYNOLDS WRAP Release Non-Stick Foil
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil
Black pepper to taste

INSTRUCTIONS
Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside. Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper.

Yield: Makes 3 cups
Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min.

Perfect Scrambled Eggs

Perfect Scrambled Eggs

8 eggs
2 heaping tablespoons sour cream
1 tablespoon water
Salt and ground black pepper
2 tablespoons butter
1/2 to 3/4 cup grated cheddar cheese

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency.

Cocoa Cola Cake

Cocoa Cola Cake

Cake:
2 cups all-purpose flour
2 eggs
2 cups white sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup butter
1 1/2 cups miniature marshmallows
1/3 cup unsweetened cocoa powder
1 cup cola-flavored carbonated beverage
1/2 cup buttermilk

Frosting:
1/2 cup butter
3 tablespoons unsweetened cocoa powder
6 tablespoons cola-flavored carbonated beverage
4 cups confectioners' sugar
1 cup chopped pecans

Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 1/3 cup cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly. Add buttermilk, eggs, baking soda, vanilla, and
marshmallows and mix well. Bake in a greased 9 by 13 inch pan for 40 minutes at 350 degrees F.
Cocoa Cola Frosting:
Combine 1/2 cup butter or margarine, 3 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over cake while still hot. Makes 1 - 9 x 13 inch pan (18 servings).

Caramel Apple Shakes

Caramel Apple Shakes

3 cups vanilla ice cream
3/4 cup milk
1/2 cup natural applesauce
1 teaspoon cinnamon
1/4 cup caramel ice cream topping

Combine all ingredients in a blender until smooth. Serves 4.

Chicken Kiev

Chicken Kiev

4 large chicken breasts
4 tablespoons butter
4 cloves fresh garlic (crushed)
4 teaspoons lemon juice
2 eggs
1/2-cup milk
2 cups bread crumbs
1-teaspoon black pepper
1-teaspoon salt
a couple of dashes of dried parsley
Toothpicks

Preheat your oven to 350 degrees. Pound your chicken until it is the
same thickness through out the breast. Place some butter, the garlic,
lemon juice and parsley in the center. Roll chicken up tight and seal
it with toothpicks. Mix eggs and milk until smooth. Mix the
breadcrumbs, salt, pepper, and garlic together. Dip chicken in the
milk/egg mixture, and roll it in the breadcrumbs. Bake 15-20 minutes
or until they are golden brown and firm to the touch. Pull out
toothpicks and serve. 4 servings.

Caribbean Yam Bake

Caribbean Yam Bake

3 cups cooked, mashed yams (2 lbs)
2 eggs
1/2 cup brown sugar, packed
1/4 cup margarine, melted
2 tbs. dark rum (optional)
1/2 tsp. ground nutmeg
Zest and juice from 1 lime
2 bananas, peeled, diced

In large bowl, combine yams with eggs, brown sugar, margarine, rum, nutmeg, lime juice and zest until thoroughly mixed. Fold in diced bananas. Turn into shallow, greased 5-cup baking dish. Bake in a 375-degree oven for 40 minutes. Makes 6 servings.

Garlic Soup

Garlic Soup

8 garlic cloves, minced
3 cans (14 ounces each) ready-to-use chicken broth
1-1/2 cups water
4 slices stale or toasted bread, cut into 1/2-inch cubes
1/2 teaspoon black pepper
1 egg, beaten
1 scallion, thinly sliced

Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly. Add the broth, water, bread, and pepper; mix well. Bring the mixture to a boil then reduce the heat to low. Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg. Using a fork, slowly stir the egg mixture into the soup, forming egg strands. Cook for 4 to 5 minutes, until heated through. Ladle the soup into individual bowls, top with the scallion rings and serve immediately. 5 to 7 servings.

Hot Cran-Apple Cider

Hot Cran-Apple Cider

2 quart of apple cider
1-1/2 quarts cranberry cocktail
1/4 cup brown sugar
3-inch cinnamon sticks
1-1/2 teaspoons whole cloves

Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. 25 servings (about 1/2 cup each).

Note- If you want a hot punch with a little more zing, try adding a handful of red hot cinnamon candies to the drink before boiling. Just strain them out before serving.

Sausage and Pierogies

Sausage and Pierogies

1 lb. italian sausage, mild or hot
1 box Mrs. T's Pierogies, any variety (I used Potato & Cheddar)
1 Green Bell pepper, sliced into strips
1 small onion, chopped
6 or 7 cloves of garlic, minced
1/4 cup butter

In large skillet, begin cooking sausage with peppers and onions. Meanwhile, thaw pierogies in boiling water for about 5 minutes, set aside. continue cooking sausage until done and peppers and onions are tender. Remove sausage and vegetables from skillet and replace with butter and minced garlic. When butter is melted and just atarting to bubble, add pierogies and saute over medium heat about 7 minutes. Serve with sausage, pouring remaining butter and garlic over all. Makes about 4 servings.

Sloppy Joes

Sloppy Joes

1 pound ground beef
1 onion, peeled and finely chopped
1/2 cup ketchup
1 Tablespoon brown sugar
1 Tablespoon vinegar
1 Tablespoon Worcestershire sauce
1 teaspoon brown mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Brown the beef and sauté the onion. Then add all the other ingredients and simmer uncovered for 20 minutes until sauce has thickened. 4 generous helpings.

Vegetable Tempura

Vegetable Tempura

1 cup plain flour
1/2 cup corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used)

Add all the flour to a bowl. With the handle of a spoon mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is supposed to have lumps of flour. Dip sliced vegetables into the batter mixture and shake off any excess. Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 3 inches of clean oil) at 400F until the batter is light golden in color and crisp. Turn the vegetables at intervals to ensure that both sides are cooked equally and then remove with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. When hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten right away. 6 to 8 servings.

Spinach Artichoke Dip

Spinach Artichoke Dip

1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 8-oz. pkg. cream cheese, softened
3/4 cup grated parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 14-oz. can artichoke hearts, drained and chopped

Preheat oven to 350°. Coat a one quart casserole dish with cooking spray. In a medium bowl, combine spinach, cream cheese, Parmesan, mayo, lemon juice, pepper, and garlic powder; beat until well blended. Stir in the artichokes, then spoon into casserole dish. Bake for 30-35 minutes until heated through and edges are golden. Serve immediately with tortilla chips, crackers, thinly sliced french bread, or Pita wedges. Makes about 3 cups.

Personal Breakfast Pizzas

Personal Breakfast Pizzas

6 eggs
1/4 cup milk
1/4 tsp. dry mustard powder
1/4 tsp. salt
1/4 tsp pepper
6 English Muffins
1-16 oz. pkg. roll breakfast sausage(not links or patties), cooked, crumbled, drained
8 slices of bacon, cooked and broken into pieces
1 1/2 cups frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese(or any cheese you want)

Beat eggs, milk, and seasonings together in bowl until well combined. Scramble over medium heat until eggs are mostly done but still wet. Meanwhile, toast and butter the English muffins. Top each muffin half with eggs, sausage, bacon, hash browns, and cheeses. Place muffin halves on cookie sheet and bake in 350 degree oven 10 minutes. 6 servings(2 pizzas per person).

Note: This recipe is easily adaptable, so feel free to substitute any of your own ingredients. Other topping suggestions could include ham, tomato slices, mushrooms, pepperoni, diced green pepper, etc. You can also prepare most of the ingredients for this the night before, although I suggest making the eggs the morning of.

Thanksgiving Day Salad

Thanksgiving Day Salad

2 cups water
1 (6 oz.) package strawberry flavored gelatin mix
1 (10 oz.) package frozen strawberries, thawed
1 (16 oz.) can whole cranberry sauce
1/2 cup chopped pecans
1 (3 oz.) package cream cheese, softened
1 cup sour cream
1/3 cup white sugar
1 tablespoon lemon juice

Boil the water and combine with the strawberry flavored gelatin mix in a medium bowl. Mix in the strawberries, cranberry sauce and pecans. Transfer to a 2 quart mold. Chill in the refrigerator 6 to 8 hours, or overnight. Place the molded gelatin mixture on a serving plate. In a medium bowl, mix the cream cheese, sour cream, sugar and lemon juice with an electric mixer until well blended. Use this mixture as a topping for each serving of salad. Makes 10 cups (20 servings).

Pecan Pie Bars

Pecan Pie Bars

1 tube (8 oz.) refrigerated crescent rolls
1 egg
1/2 cup sugar
1/2 cup chopped pecans
1/2 cup corn syrup
1 tablespoon butter, melted
1/2 teaspoon milk

Unroll crescent dough into a rectangle; press onto the bottom and 1/2 inch up the sides of a greased 13"x9"x2" baking pan. Seal seams and perforations. Bake at 375 degrees for 5 minutes. Meanwhile, in a bowl, combine the remaining ingredients. Pour over the crust. Bake for 16-20 minutes or until golden brown and bubbly. Cool completely before cutting. Yield: 2 dozen

Mashed-Potato Pancakes

Mashed-Potato Pancakes

2 cups mashed potatoes
1 large egg, beaten lightly
6 tablespoons all-purpose flour
11/2 tablespoons grated onion
2 tablespoons chives
Salt and pepper
Vegetable oil, for frying

Preheat oven to 250 degrees F. In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste. In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven. Serve the pancakes as an accompaniment to meat, poultry, or eggs. Yield: 6 to 8 servings.

Party Meatballs

Party Meatballs

1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup barbecue sauce
2 tablespoons brown sugar
1 1/2 teaspoons lemon juice

Preheat oven to 350 degrees F. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, barbecue sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. Makes 10 servings.

Mexican Wedding Cakes

Mexican Wedding Cakes

1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar

Preheat oven to 325F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

Biscotti

Chocolate Cherry Biscotti

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup sugar
3 beaten
1 teaspoon vanilla
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries

Preheat oven to 350F. Melt chocolate chips and butter together in the microwave or in a double boiler over low heat. Line two baking sheets with parchement paper or a baking liner. In a bowl, combine flour, cocoa, and baking powder. Stir well. In another large bowl, combine sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter until well blended. With a wooden spoon, mix in almonds and cherries or cranberries. Fold in flour mixture and mix well. Dough will be stiff. Divide dough in half. Working directly on prepared cookie sheets, shape each half into a log shape measuring about 2 1/2" wide by 15" long. Place a log on each baking sheet. Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Alternate position of baking sheets after half the time. Cool logs and baking sheets on wire racks, then transfer them to a cutting board. Cut each log into diagonal 1/3" to 1/2" thick slices with a serrated knife. Lay slices on baking sheets and bake 10 minutes. Turn slices over and bake 10 minutes more, until crisp and dry. Cool on baking sheets. About 4 dozen cookies.

Cinnamon and Hazelnut Biscotti

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup toasted hazelnuts
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon grated orange zest
1 teaspoon vanilla
3 large eggs

Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking liner. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in a food processor. Combine sugar and butter and mix until fluffy. Add orange zest and vanilla and mix well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture and mix until just blended. Mix in hazelnuts until just blended. Turn dough out onto a floured work surface. Divide dough in half. Roll each half into a 9" x 2" log. Place the logs on the baking sheet. Flatten each log to 12" x 2 1/2". Bake 25 minutes or until very light golden and firm to touch. Cool on baking sheet 5 minutes. Transfer the logs to a cutting board. Using a serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on your baking sheet. Bake 15 minutes. Turn biscotti over, bake about 15 minutes more or until light golden and firm. Transfer biscotti to racks and cool.

Gingerbread Biscotti

1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.

Macaroni & Cheese Recipe (Crockpot)

Macaroni & Cheese Recipe (Crockpot)

8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.Yield: 4 servings

Asian Chicken Salad

Asian Chicken Salad

Ginger-Soy Dressing (below)
Vegetable oil
1 package (5.3 ounces) cellophane noodles (bean threads)
1/2 head lettuce, shredded
3 cups cut-up cooked chicken or turkey
4 medium green onions, sliced (1/4 cup)
1 medium carrot, shredded
1 tablespoon sesame seed, toasted

Make Ginger-Soy Dressing. Heat oil (1 inch) in 4-quart Dutch oven to 425º F. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain. Pour dressing over lettuce, chicken, carrot and onions in large bowl. Toss with half of the noodles. Spoon salad over remaining noodles. To toast sesame seed, cook it in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Sprinkle sesame seed over salad. Serve with dressing.

Note: You should be able to find cellophane noodles in the ethnic foods section of any large grocery store, (ie. Price Chopper or Wegman's). If you can't find them, or if you're short on time, you can substitute crunchy chow-mein noodles.

Ginger-Soy Dressing

1/3 cup vegetable oil
1/4 cup white wine vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/4 teaspoon salt

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours.

Cheese Muffins

Cheese Muffins

1/2 lb. sharp cheddar, shredded
2 cups all-purpose flour
4 tsp baking powder
1 tblsp sugar
1/2 tsp salt
1/4 tsp pepper
1 egg, beaten lightly
1 cup milk
3 tblsp melted butter or margarine

Preheat oven to 425 degrees. Grease 12 muffin tins. Blend shredded cheese with sifted dry ingredients. Combine beaten egg and milk, and add to flour and cheese mixture, mixing only enough to blemd all ingredients. Fold in the melted butter or margarine. Bake in greased muffin tins for 20 minutes or until done.

Cheeseburger Soup

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. parsley flakes
4 Tbs. margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 oz. Velveeta, cubed(2 cups)
1-1/2 cups milk
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup sour cream

In a 3-quart saucepan brown ground beef, drain and set aside. In the same pan saute onions, carrots, celery, basil, and parsley in 1 T. margarine until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes. Meanwhile, in a small skillet melt the remaining margarine. Add flour, cook 3-5 minutes until bubbly, add to soup.Bring to a boil, cook and stir for 2 minutes.Reduce heat to low, add cheese, milk, salt and pepper, stir until cheese melts.Remove from heat and blend in sour cream.

Butterscotch Cream Cheese Bars

Butterscotch Cream Cheese Bars

1 2/3 cups (11 oz pkg) butterscotch flavored morsels
6 Tbs. butter
2 cups graham cracker crumbs
2 cups chopped walnuts
2 pkg (8 oz each) cream cheese, softened
1/2 cup granulated sugar
4 large eggs
1/4 cup all-purpose flour
2 Tbs. lemon juice

Preheat oven to 350 degrees. Microwave morsels and butter in medium, microwave-safe bowl on MEDIUM-HIGH powder for 1 minute; stir. Microwave at additional 10-to 20-second intervals, stirring until smooth. Stir in crumbs and nuts. Reserve 2 cups crumb mixture; press remaining mixture into ungreased 15" x 10" jelly roll pan. Bake for 12 minutes. Beat cream cheese and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in flour and lemon juice. Pour over crust; sprinkle with reserved crumb mixture. Bake for 20 to 25 minutes or until set. Cool in pan on wire rack. Cut into bars or diamonds; refrigerate.

Honey-Pecan Chicken

Honey-Pecan Chicken

1/2 cup pecans
2 tablespoons cornflake crumbs
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
4 (5-ounce) skinless boneless chicken breasts

Preheat the oven to 425°F. Line a baking sheet with foil. Finely chop the pecans in a food processor. Sprinkle the pecans and cornflake crumbs on a sheet of wax paper. Combine the honey and soy sauce in a shallow bowl. Dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat. Arrange on the baking sheet in a single layer; spray lightly with nonstick spray. Bake until the chicken is cooked through, and juices run clear. Makes 4 servings.

Creamy Wild Rice Soup

Creamy Wild Rice Soup

3/4 c. wild rice, rinsed
1 tbsp. vegetable oil
4 c. water
Salt to taste
1 med. onion, diced
1 rib celery, chopped
1/2 c. butter
1/2 c. all-purpose flour
3 c. chicken broth (hot)
2 c. half & half or whole milk
3/4 c. cooked chicken, diced
Salt to taste
Pepper to taste
1/4 tsp. rosemary
Parsley flakes

Saute rice in vegetable oil. Add water and salt to taste. Cook rice until 3/4 done. Drain. Saute onions and celery in butter until the onion is transparent. Turn heat down. Mix flour in thoroughly and cook about 5 minutes, stirring frequently. Do not brown. Using wire whisk, blend in hot chicken broth. Cook, allowing it to thicken slightly. Add half & half/whole milk, blending thoroughly. Add rice, chicken, salt, pepper and rosemary. Simmer 20 minutes. Garnish
with parsley.

Variations: Could use ham or turkey instead of chicken.

Italian Skillet Frittata

Italian Skillet Frittata

3 Tbsp. oil
2 cups frozen shredded hash brown potatoes
1 cup assorted chopped fresh vegetables ( Chopped broccoli flowerets, red pepper and shredded carrots or sliced green onions, chopped tomato and chopped parsley)
6 eggs, lightly beaten
2 Tbsp. milk
3/4 cup Grated Parmesan Cheese, divided

Heat oil in large nonstick skillet on medium-high heat. Add potatoes and vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally. Mix eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly over potatoes and vegetables; cover. Reduce heat to medium-low. Cook 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese; cover. Let stand 5 minutes. Cut into wedges. Serves 6.

Cheddar Quick Bread

Cheddar Quick Bread

2 cups flour
1 Tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup (1/2 stick) butter or margarine
2 cups shredded Sharp Cheddar Cheese
1 cup milk
1 egg, beaten

Mix dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add combined milk and egg, mixing just until moistened. Spoon into greased and floured 9x5-inch loaf pan. Bake at 400°F for 45 minutes. Cool 5 minutes; remove from pan. Cool completely.

Beef Parmesan with Garlic Angel Hair Pasta

Beef Parmesan with Garlic Angel Hair Pasta

1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 cup butter

Preheat oven to 350 degrees F (175 degrees C). Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all. Bake at 350 degrees F for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly. Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute. Makes 4 servings.

Classic Watergate Salad

Classic Watergate Salad

Ingredients:
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup Miniature Marshmallows
1/2 cup chopped Pecans
1-1/2 cups (1/2 of 8 oz. tub) thawed Whipped Topping

MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover. REFRIGERATE 1 hour or until ready to serve. Makes 8 servings.

Cappuccino Smoothie

Cappuccino Smoothie

1 can (12 oz.) Evaporated Milk, chilled
5-6 teaspoons Instant Coffee Granules
1 cup (2 large scoops) vanilla ice cream
1 cup ice cubes
1 tablespoon granulated sugar
2 teaspoons Baking Cocoa

Place evaporated milk and Instant coffee in blender; cover. Blend until coffee is dissolved. Add ice cream, ice and sugar; blend until smooth. Pour into glasses. Sprinkle with cocoa. Makes 4 servings.

Note: You can substitute frozen Vanilla yogurt (or any flavor you want, it's your drink, right?) if you want to cut a little of the fat out.

Angel Hair Pasta with Garlic Shrimp and Broccoli

Angel Hair Pasta with Garlic Shrimp and Broccoli

1 (12 ounce) package angel hair pasta
2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 1/2 tablespoons pesto
1 1/2 tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt 1 1/2 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve. Makes 6 servings.

Blackberry Cake

Blackberry Cake

2 cups sugar
1 cup butter
4 eggs
3 cups flour
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk
1 1/2 cup fresh or frozen drained Blackberries

Cream sugar and butter together. Beat eggs and add to sugar/butter mixture. Combine flour, spices, baking powder and soda. Stir into wet ingredients, alternating with buttermilk. Carefully fold in berries. Bake at 350 degrees in 3 greased and floured 8 inch layer pans for 30 minutes. Cool on wire rack. Frost as desired.

Note: I usually just glaze this cake with Lemon Icing. Just mix confectioners sugar, lemon juice or extract, and milk to Icing consistency.

Citrus-Mint Cooler

Citrus-Mint Cooler

1 cup loosely packed fresh mint leaves
2 cups unsweetened pink grapefruit juice
1 cup sweetened orange juice
1/3 cup sugar
1 cup lemon-flavored sparkling water, chilled
Fresh mint sprigs (optional).

Combine first 4 ingredients in a medium bowl, stirring well. Cover and chill at least 8 hours, stirring occasionally. Pour mixture through a wire-mesh strainer into a pitcher. Discard mint. Just before serving, stir in sparkling water. Garnish with mint sprigs if desired. Yields: 4 cups.

Beans And Franks

Beans And Franks

1/2 cup onions chopped
6 slices bacon fried, crumbled and drippings reserved
2 16-ounce cans pork and beans
1 pound hot dogs diagonally cut in 1-inch pieces
1 15-ounce can pineapple tidbits drained and juice reserved
1/2 cup brown sugar packed
1/2 cup chili sauce
3 tablespoons bourbon whiskey or pineapple juice
1 tablespoon instant coffee

Preheat oven to 400°. In a 10-inch skillet over medium-high heat, sauté onion in reserved bacon drippings. Using a slotted spoon, carefully lift onion from skillet and place in a 2-quart casserole. To casserole, add beans, hot dogs, pineapple, brown sugar, chili sauce, bourbon or pineapple juice and coffee granules. Gently stir to thoroughly mix ingredients. Sprinkle bacon over the top. Bake for 1 hour or until beans are bubbly and juice has thickened. Makes 8 servings.

Frozen Pumpkin Dessert

Frozen Pumpkin Dessert

20 ginger snaps crushed
1 cup pumpkins canned
1/2 cup sugar
1/2 cup pecans chopped
1 1/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 quart vanilla ice cream
Whipped cream
Additional chopped pecans

Lightly coat an 8-inch square baking dish with non-stick cooking spray. Sprinkle with half of the ginger snap crumbs. Stir pumpkin, sugar, 1/2 cup nuts, and pumpkin pie spice in a medium bowl until well blended. Stir ice cream in a large bowl until smooth, but not melted. Stir in pumpkin mixture just until well blended. Carefully pour into baking dish. Sprinkle with remaining crumbs. Place plastic wrap directly on the surface. Cover dish with foil. Freeze at least 4 hours or until firm. To serve, cut with a sharp knife. Garnish with whipped cream and nuts. Makes 6 servings.

New Orleans Style Muffuletta Sandwich

New Orleans Style Muffuletta Sandwich

1 recipe Muffuletta Olive Salad (below)
1 8-10 inch round loaf of French bread
4-6 oz. sliced smoked ham
4-6 oz. sliced Genoa salami
4-6 oz. Provolone cheese
2 ripe tomatoes, sliced
1/2 onion, thinly sliced

Cut the bread horizontally in half. Remove some of the soft center to allow room for the filling (use bread centers for another purpose). Spread half the olive salad on the bottom of the bread. Follow with a layer of cheese, followed by layers of meat and veggies. Finish off with another layer of cheese and the remaining olive salad. Wrap sandwich tightly in foil and refrigerate for at least 3 hours before serving (you can make this a day ahead of time and it will still be great). Let stand at room temperature for about 30 mijnutes before serving. Cut into 6 wedges to serve. Serves 6.

Muffuletta Olive Salad

You can find Giardiniera in Italian markets and in the pickle sections of most supermarkets.

1/2 C black brine cured olives, such as kalamatas
1/2 C green olives
1 C finely chopped celery, with leaves
1 C Giardiniera (Italian pickled vegetables)
1/3 C chopped fresh Italian parsley
3-4 clove garlic
1/4 C olive oil
1/2 - 1 teaspoon freshly ground black pepper

Pit olives (if necessary) and combine all ingredients in the bowl of a food processor. Process until mixed, but still somewhat chunky -- do not puree. For the best flavor, cover and refrigerate for a few hours before using.

Tandoori Chicken

Tandoori Chicken

1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons water
4 skinless, boneless chicken breast halves

Preheat grill for high heat. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork. Makes 4 servings.

Frosty Float

Frosty Float

1 cup sliced strawberries
1 cup milk
2 cups orange sherbet
8-oz. can crushed pineapple, undrained

Combine strawberries, milk, 1 cup of the sherbet, and the undrained
pineapple in blender container or food processor. Cover and blend until
smooth. Pour into four glasses, and top each with another scoop of the
remaining sherbet. Serve immediately. 4 servings.

Oven Omelet

Oven Omelet

8 eggs
2 cups diced cooked ham
1 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1 T dried minced onion
2 cups frozen shredded hash brown potatoes

In a large bowl, beat eggs, milk, and salt. Stir in remaining ingredients. Pour into greased 8" square baking dish. Bake, uncovered, at 350 degrees for 45-50 minutes or until knife inserted near the center comes out clean. Makes 6-8 servings.
**Add your own choice of ingredients for your own version. Try other
meats, fresh veggies, salsa, or spices.

Stuffed Mushrooms

Stuffed Mushrooms

25 Fresh Mushrooms
1 tbs. Milk
2 tbs. Onions (minced)
Bread crumbs
Salt
1 pkg. Cream Cheese (8 oz)
1 cn Crabmeat (6 1/2 oz)
1/2 ts Horseradish
Worcestershire (1 dash)

Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350 degrees for 10 minutes in a shallow buttered dish until hot and bubbly. Makes 25 appetizers.

Dirt Cake

Dirt Cake

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant chocolate pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 oz. pkg. Oreos

Chop cookies very fine in food processor. Mix butter, cream cheese, and sugar in bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in large bowl or trifle dish, starting with cookies then cream mixture. Repeat layers. Chill until ready to serve. Makes 10 servings.

Notes: Use butter for this dessert, I tried using margarine once, and it tasted yucky. If you want to cut some of the calories and fat out, just use light cream cheese, light whipped topping, and skim milk. If you want to have a little fun with this dessert, buy an inexpensive plastic flowerpot to serve it in (wash it well). Finish it off with a plastic flower, some gummy worms, and serve with an unused trowel.

Orange Cream for Fruit

Orange Cream for Fruit

2 lg. oranges
1 (8 oz.) container whipped cream cheese
1/3 c. confectioners' sugar
1/4 c. milk
1 1/2 tsp. pure orange extract

Grate peel from oranges. Wrap half of orange peel with plastic wrap and refrigerate to use for garnishing orange cream. Reserve oranges for fruit platter. In small bowl, with wire whisk or fork, beat cream cheese, confectioners' sugar, milk and orange extract until smooth. Stir in remaining half of the grated orange peel. Cover and refrigerate until ready to serve. Serve with fresh fruit such as strawberries, orange sections, nectarine wedges, seedless grapes, kiwifruit, pineapple, cantaloupe, honeydew and watermelon chunks.

Limeade

Limeade

3/4 gallon water
4 limes
2 cups sugar
1/2 cup milk
Lots of ice

Squeeze 4 limes. Hint: if you put them in the microwave for 45 seconds, you will get more juice from them. Fill a gallon pitcher 3/4 of the way full with water. Add lime juice, milk, sugar, and ice. Stir well and serve.

Spaghetti Pie

Spaghetti Pie

8 oz. spaghetti (broken)
2 tbsp. butter
1/3 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 1/2 lbs. hamburger, browned
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. vegetable oil
15 1/2 oz. jar spaghetti sauce
1 tbsp. sugar
1/2 tsp. oregano
1/2 tsp. garlic salt
1 c. cottage cheese
6 oz. Mozzarella cheese

Cook spaghetti and drain. Stir in butter, Parmesan cheese, salt, pepper and egg until combined. Pour into a greased 9 x 13 inch pan. Spread cottage cheese over spaghetti. Brown hamburger, onion, green pepper in oil until meat is browned. Drain and stir in spaghetti sauce, sugar, oregano and garlic salt. Pour over spaghetti and cottage cheese layer. Bake at 350 degrees for 30 minutes. Sprinkle Mozzarella cheese over meat and bake 10 minutes longer or until cheese is melted. Let stand a few minutes before cutting.

Frozen Peach Yogurt Pie

Frozen Peach Yogurt Pie

2 (8 oz) containers of peach yogurt
1 (8 oz) carton of whipped topping
2 cups sliced peaches
1 graham cracker crust

Fold yogurt into whipped topping. Fold sliced fruit into this mixture and then pour into crust. Put in the freezer for 3 hours. Remove from freezer to thaw slightly before serving or microwave for 20 seconds.

Fruit Cocktail Cake

Fruit Cocktail Cake

2 cups flour
1-1/2 cups sugar
1/2 cup coconut
1 tsp baking soda
1/2 tsp Salt
1 can fruit cocktail (15 oz not drained)
2 tsp vanilla
2 eggs

Mix all ingredients well. Pour in greased 9x13 inch pan. On top of cake before putting in oven sprinkle 1/2 cup brown sugar, 1/2 cup coconut. Bake at 350F for 45 minutes. Prepare topping below while cake is baking. Spread hot topping over cake as soon as cake is out of oven.

Topping for Fruit Cocktail Cake:
3/4 cup brown sugar
1/2 cup evap. milk
1 stick margarine
One 3-1/2 oz can coconut
1-1/2 cups pecans, chopped

In saucepan combine sugar, evaporated milk, and margarine. Boil 3 minutes. Add pecans & coconut. Spread evenly on cake when it's done. Put back in oven for 2 minutes. Eat while warm. Extra good with vanilla ice cream.

Ever So Easy Cheese Cake

Ever So Easy Cheese Cake

1 graham cracker crust
1 - 8 oz. pkg. cream cheese
1/2 c. cottage cheese
1/2 c. sour cream
1 pkg. instant lemon pudding mix
1 1/2 c. cold milk
topping of your choice

Start with cream cheese at room temp. Mix cream cheese with cottage cheese and sour cream. Add pudding mix and milk and stir to combine. Pour into graham cracker crust and refrigerate several hours or over night. My favorite topping is cherry pie filling or fresh strawberries.

Queso Sauce

Queso Sauce

1 pound Velveeta
8 oz. shredded Cheddar
8 oz. shredded Monterey jack cheese I
1 (14-oz.) can tomatoes with green chilies
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle ground chile pepper
salt

Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

Creamy Seafood Pasta

Creamy Seafood Pasta

16 oz. uncooked linguine
1 (18.5-oz.) can New England Clam Chowder
1 cup milk
2 oz. (1/2 cup) shredded Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 lb. uncooked deveined shelled large shrimp, tail shells removed
3 cups sliced fresh mushrooms
4 medium green onions, chopped (1/4 cup)
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste, if desired
2 oz. (1/2 cup) shredded Parmesan cheese, if desired

In 5 to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside. In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Salt and pepper to taste. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese. 8 servings.

Noodles And Asparagus

Noodles And Asparagus

6-7 oz. fluffy medium noodles
1 #2 can asparagus bits & pieces, well drained
1 10 oz. can Cream of Celery soup
1 soup can of milk
1 c. shredded mild cheddar
1/2 c. pretty fine fresh bread crumbs
Dots of butter
1 T. diced drained pimento (plus some sliced ripe olives if you like them, we do)
Seasoned pepper, we like Lawrey's

Cook noodles as package directs, drain asparagus, and butter a 7" x 10" or a 9" x9" pan. Mix soup, milk, & cheese. Layer into pan, half of noodles, half of asparagus, and half of soup mixture; repeat. Scatter the crumbs on top and dot with butter. Make an X or a circle or a tree or a bell or whatever on top with the pimento, and add the ripe olive slices too if you are using them. Sprinkle just lightly with the seasoned pepper. Bake at 350 for 35 -40 minutes, until very bubbly and edges are well browned. Serves lots at a pot-luck, about 4 to 6 at home. Easy to double in a 9" x 13" pan.

My Recipe Collection

Wednesday, November 29, 2006