Submitted by: Kellee
Ingredients:
1 box brownie mix
1 8 oz. cream cheese, softened
1 tsp. vanilla
1 egg
1/3 C sugar
Chocolate chips or chocolate ice cream topping (not Hershey’s syrup)
Directions:
Prepare the brownie mix according to the packaged directions. Pour into a greased 9X13 in pan. Using a mixer, combine softened cream cheese, vanilla, egg, and sugar until smooth. Pour over the pre-baked brownie mix.
Bake according to the brownie mix directions. Once the brownies have cooled, melt chocolate chips or ice cream topping and drizzle over brownies to garnish. Refrigerate before serving.
December 3, 2008
German Apple Cake (no-so-light)
Submitted by: Kellee
Ingredients
Part 1:
2 C. sugar
1 1/4 C crisco
2 eggs
2 tsp cinnamon
Part 2:
3 C. flour
1 tsp baking soda
2 tsp. cinnamon
Part 3:
3 C. chopped apples (Macintosh)
1 C. chopped nuts
1 bag chocolate chips (12 oz)
Directions:
Mix part 1 well. Add 1/2 of part 2 and then the apples. Add the rest of the flour mixture. Add chocolate chips & nuts. Put in a 9X13 greased & floured pan for 1 hour at 325.
**Great in the morning with coffee!!!
Ingredients
Part 1:
2 C. sugar
1 1/4 C crisco
2 eggs
2 tsp cinnamon
Part 2:
3 C. flour
1 tsp baking soda
2 tsp. cinnamon
Part 3:
3 C. chopped apples (Macintosh)
1 C. chopped nuts
1 bag chocolate chips (12 oz)
Directions:
Mix part 1 well. Add 1/2 of part 2 and then the apples. Add the rest of the flour mixture. Add chocolate chips & nuts. Put in a 9X13 greased & floured pan for 1 hour at 325.
**Great in the morning with coffee!!!
Zucchini Cake (not-so-light)
Submitted by: Kellee
Ingredients for Cake:
3 C sugar
3 C flour
1 tsp soda
1 Tbs cinnamon
3 C grated zucchini
4 eggs
1 C oil
1 C nuts & raisins
Ingredients for Frosting:
8 oz cream cheese
1 stick butter
2 tsp vanilla
1 lb powdered sugar
1/2 C nuts
Directions:
Mix the ingredients in order. Back at 350 for 45 min. Let cool.
Make cream cheese frosting by blending cream cheese, butter, vanilla, and powdered sugar. Add nuts and spread over cooled cake.
Ingredients for Cake:
3 C sugar
3 C flour
1 tsp soda
1 Tbs cinnamon
3 C grated zucchini
4 eggs
1 C oil
1 C nuts & raisins
Ingredients for Frosting:
8 oz cream cheese
1 stick butter
2 tsp vanilla
1 lb powdered sugar
1/2 C nuts
Directions:
Mix the ingredients in order. Back at 350 for 45 min. Let cool.
Make cream cheese frosting by blending cream cheese, butter, vanilla, and powdered sugar. Add nuts and spread over cooled cake.
Turkey Soup
Turkey Soup
Submitted by: Beth Gilbert
2 large cans chicken broth (college brand)
2 T Italian seasoning
2 c water
1 c sliced carrots
1 c sliced celery
Bring to boil, then reduce to simmer.
Add:
1 c rice
2 c turkey
2 12 oz. cans diced tomatoes with garlic
1 bag frozen italian vegetable mix
1 cup sliced mushrooms
Simmer for 1/2 hour or more.
Submitted by: Beth Gilbert
2 large cans chicken broth (college brand)
2 T Italian seasoning
2 c water
1 c sliced carrots
1 c sliced celery
Bring to boil, then reduce to simmer.
Add:
1 c rice
2 c turkey
2 12 oz. cans diced tomatoes with garlic
1 bag frozen italian vegetable mix
1 cup sliced mushrooms
Simmer for 1/2 hour or more.
November 23, 2008
White Bean Dip with Pita Chips
Submitted by: Beth Gilbert
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
Baked Asparagus and Cheese Frittata
Makes 6 servings
TOTAL TIME: 1 hour
2 tablespoons fine dry breadcrumbs
1 pound thin asparagus
1 1/2 teaspoons extra-virgin olive oil
2 onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 cup water
Freshly ground pepper to taste
4 large eggs
2 large egg whites
1 cup part-skim ricotta cheese
1 tablespoon chopped fresh parsley
1/2 cup shredded Gruyère cheese
1. Preheat oven to 325°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
2. Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
4. Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
5. Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyère.
6. Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.
TOTAL TIME: 1 hour
2 tablespoons fine dry breadcrumbs
1 pound thin asparagus
1 1/2 teaspoons extra-virgin olive oil
2 onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 cup water
Freshly ground pepper to taste
4 large eggs
2 large egg whites
1 cup part-skim ricotta cheese
1 tablespoon chopped fresh parsley
1/2 cup shredded Gruyère cheese
1. Preheat oven to 325°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
2. Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
4. Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
5. Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyère.
6. Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.
October 12, 2008
Beer Bread
Beer Bread
Submitted by: Beth Gilbert
INGREDIENTS
• 3 cups self-rising flour
• 5 tablespoons white sugar
• 1 (12 ounce) can or bottle beer
• 2 T butter (melted)
DIRECTIONS
1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
2. Pour melted butter over batter.
3. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread
Submitted by: Beth Gilbert
INGREDIENTS
• 3 cups self-rising flour
• 5 tablespoons white sugar
• 1 (12 ounce) can or bottle beer
• 2 T butter (melted)
DIRECTIONS
1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
2. Pour melted butter over batter.
3. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread
Baked Ziti
Baked Ziti
Submitted by Megan Williams
1 16 oz box Ziti noodles
½ container of part-skim ricotta cheese
1 lb. ground sirloin
½ cup onions
½ envelope of good seasonings Italian seasoning (found by dressings)
1-2 tsp sugar
2 jars pasta sauce (I like Ragu chopped tomato, garlic & olive oil for this recipe)
1 cup mozzarella cheese
½ grated fresh parmesan
In a skillet, brown the meat w/ the Italian seasoning added.. Drain. Add onions and cook a couple until tender. Set aside.
Cook ziti noodles for about 9 minutes in a large pot. Drain and return to pot.
Add meat mixture. Add the sauce, sugar, ricotta cheese, ½ cup mozzarella and ¼ cup fresh parmesan cheese and mix well.
Put in 9 x 13 in. pan. Top with remaining mozzarella and parmesan cheeses.
Bake for about 30 minutes at 350 degrees.
Submitted by Megan Williams
1 16 oz box Ziti noodles
½ container of part-skim ricotta cheese
1 lb. ground sirloin
½ cup onions
½ envelope of good seasonings Italian seasoning (found by dressings)
1-2 tsp sugar
2 jars pasta sauce (I like Ragu chopped tomato, garlic & olive oil for this recipe)
1 cup mozzarella cheese
½ grated fresh parmesan
In a skillet, brown the meat w/ the Italian seasoning added.. Drain. Add onions and cook a couple until tender. Set aside.
Cook ziti noodles for about 9 minutes in a large pot. Drain and return to pot.
Add meat mixture. Add the sauce, sugar, ricotta cheese, ½ cup mozzarella and ¼ cup fresh parmesan cheese and mix well.
Put in 9 x 13 in. pan. Top with remaining mozzarella and parmesan cheeses.
Bake for about 30 minutes at 350 degrees.
August 16, 2008
Tortellini Salad
Submitted by: Kellee
1 package spinach or cheese filled tortellini (recommended: Buitoni)
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 yellow pepper, chopped
1 pt cherry tomatoes
1/2 small red onion, chopped
Dressing:
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar
1/4 cup canola oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini and allow it to cool. Coarsely chop baby spinach. Combine with artichoke pieces, red onion, tomatoes and yellow pepper.
For the dressing: Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Pour dressing over veggies, add pasta, and gently toss. Serve or refrigerate.
Can also use sundried tomatoes.
1 package spinach or cheese filled tortellini (recommended: Buitoni)
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 yellow pepper, chopped
1 pt cherry tomatoes
1/2 small red onion, chopped
Dressing:
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar
1/4 cup canola oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini and allow it to cool. Coarsely chop baby spinach. Combine with artichoke pieces, red onion, tomatoes and yellow pepper.
For the dressing: Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Pour dressing over veggies, add pasta, and gently toss. Serve or refrigerate.
Can also use sundried tomatoes.
August 13, 2008
Low Fat Tiramisu
Submitted by: Lauri
2 pkg. (3 oz. each) ladyfingers, split, divided
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
2 Tbsp. almond-flavored liqueur or brandy (optional)
2 cups COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder
Arrange 1 package of the ladyfingers on bottom of 13x9-inch baking
dish. Dissolve instant coffee and 1 tablespoon sugar in boiling water.
Brush 1/2 cup coffee mixture over ladyfingers in dish.
Beat cream cheese with electric mixer on medium speed until smooth.
Add sugar and liqueur, mixing until blended. Gently stir in whipped
topping.
Pour 1/2 of the cream cheese mixture over ladyfingers. Top with
remaining ladyfingers; brush with remaining coffee. Spoon remaining
cream cheese mixture over ladyfingers. Dust with cocoa powder.
Refrigerate 4 hours or overnight.
4 Weight Watcher Points per serving
2 pkg. (3 oz. each) ladyfingers, split, divided
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
2 Tbsp. almond-flavored liqueur or brandy (optional)
2 cups COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder
Arrange 1 package of the ladyfingers on bottom of 13x9-inch baking
dish. Dissolve instant coffee and 1 tablespoon sugar in boiling water.
Brush 1/2 cup coffee mixture over ladyfingers in dish.
Beat cream cheese with electric mixer on medium speed until smooth.
Add sugar and liqueur, mixing until blended. Gently stir in whipped
topping.
Pour 1/2 of the cream cheese mixture over ladyfingers. Top with
remaining ladyfingers; brush with remaining coffee. Spoon remaining
cream cheese mixture over ladyfingers. Dust with cocoa powder.
Refrigerate 4 hours or overnight.
4 Weight Watcher Points per serving
Meat Sauce
Submitted by: Lauri
1 14 1/2 ounce can whole Italian plum tomatoes with their juice
2 tsp. olive oil
1 small onion, chopped
1 small celery stalk, minced
1/4 cup minced carrot
1 garlic clove, minced
1/4 pound lean ground beef or turkey
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup dry white wine
2 sun dried tomato halves (not packed in oil), minced
1/4 cup minced flat-leaf parsley
1 bay leaf
Mash tomatoes with a potato masher. Heat oil in non-stick pan and add onion. Saute until softened. Add the celery, carrot and garlic. Saute until the vegetables are slightly wilted. Add the beef and brown. Season with salt and pepper. Add wine and reduce heat. Cook until most of liquid evaporates, about 4 minutes. Stir in the canned tomatoes, sun dried tomatoes, parsley and bay leaf. Cook, stirring until the sauce starts to bubble. Reduce the heat and simmer stirring occasionally, until thickened, 30 minutes. Discard bay leaf before serving
Makes 4 servings
2 Weight Watcher Points per serving
1 14 1/2 ounce can whole Italian plum tomatoes with their juice
2 tsp. olive oil
1 small onion, chopped
1 small celery stalk, minced
1/4 cup minced carrot
1 garlic clove, minced
1/4 pound lean ground beef or turkey
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup dry white wine
2 sun dried tomato halves (not packed in oil), minced
1/4 cup minced flat-leaf parsley
1 bay leaf
Mash tomatoes with a potato masher. Heat oil in non-stick pan and add onion. Saute until softened. Add the celery, carrot and garlic. Saute until the vegetables are slightly wilted. Add the beef and brown. Season with salt and pepper. Add wine and reduce heat. Cook until most of liquid evaporates, about 4 minutes. Stir in the canned tomatoes, sun dried tomatoes, parsley and bay leaf. Cook, stirring until the sauce starts to bubble. Reduce the heat and simmer stirring occasionally, until thickened, 30 minutes. Discard bay leaf before serving
Makes 4 servings
2 Weight Watcher Points per serving
Turkey Lasagna
Submitted by: Lauri
2 teaspoons olive oil
10 ounces ground turkey
1 onion, chopped
1 28 ounce can whole tomatoes, coarsley chopped
1 6 ounce can tomato paste
1/4 cup grated parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. sugar
12 no boil lasagna noodles
2 cups nonfat cottage cheese
1 cup part skim mozzarella cheese
Preheat oven to 350 degrees. Heat the oil in a large non-stick saucepan. Add turkey and onion. Cook stirring as needed, until the turkey is browned and the onion is softened - about 5 minutes. Stir in the tomatoes, tomato paste, parmesean, basil, oregano and sugar. Bring to a boil. Reduce heat and simmer, uncovered for about 5 minutes. Spoon 1/3 of sauce into bottom of 13 x 9 inch pan, top with 3 noodles, spread with 1/2 of cottage cheese, and top with 3 more noodles. Repeat layering once more, ending with the sauce. Sprinkle mozzarella evenly on top. Bake, covered for 1 hour. Uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.
Makes 8 servings
6 Weight Watcher Points per serving
2 teaspoons olive oil
10 ounces ground turkey
1 onion, chopped
1 28 ounce can whole tomatoes, coarsley chopped
1 6 ounce can tomato paste
1/4 cup grated parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. sugar
12 no boil lasagna noodles
2 cups nonfat cottage cheese
1 cup part skim mozzarella cheese
Preheat oven to 350 degrees. Heat the oil in a large non-stick saucepan. Add turkey and onion. Cook stirring as needed, until the turkey is browned and the onion is softened - about 5 minutes. Stir in the tomatoes, tomato paste, parmesean, basil, oregano and sugar. Bring to a boil. Reduce heat and simmer, uncovered for about 5 minutes. Spoon 1/3 of sauce into bottom of 13 x 9 inch pan, top with 3 noodles, spread with 1/2 of cottage cheese, and top with 3 more noodles. Repeat layering once more, ending with the sauce. Sprinkle mozzarella evenly on top. Bake, covered for 1 hour. Uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.
Makes 8 servings
6 Weight Watcher Points per serving
July 20, 2008
Blueberry Pie
Submitted by: Amy
Grandma Kellett (Blueberries) and Grandma Deford (Pie Crust)
Pie Crust:
2 cups flour
2/3 cup vegetable oil & then milk up to just under 1 cup
Mix ingredients together, separate into two equal halves, roll out
Pie Filling:
1 c. sugar (or less may be best with sweet berries)
3 Tbsp. cornstarch
2Tbsp. flour
¼ tsp nutmeg (or cinnamon – I used cinnamon)
1/8 tsp. salt (or none)
4 heaping cups fresh blueberries
1 Tbsp. lemon juice
1 Tbsp. butter
Pre-Heat oven to 425 degrees
Use a 9” pie plate
Combine sugar, cornstarch, flour, nutmeg, and salt in mixing bowl. Add blueberries and lemon juice. Pour mix into 9” pie plate lined with Grandma Deford’s pie crust. Dot with butter. Place second crust over pie and crimp edges. Cut slits in the top crust. Sprinkle sugar over crust.
Bake at 425 degrees for 10 minutes. Then bake at 375 degrees for 45 to 55 minutes.
Grandma Kellett (Blueberries) and Grandma Deford (Pie Crust)
Pie Crust:
2 cups flour
2/3 cup vegetable oil & then milk up to just under 1 cup
Mix ingredients together, separate into two equal halves, roll out
Pie Filling:
1 c. sugar (or less may be best with sweet berries)
3 Tbsp. cornstarch
2Tbsp. flour
¼ tsp nutmeg (or cinnamon – I used cinnamon)
1/8 tsp. salt (or none)
4 heaping cups fresh blueberries
1 Tbsp. lemon juice
1 Tbsp. butter
Pre-Heat oven to 425 degrees
Use a 9” pie plate
Combine sugar, cornstarch, flour, nutmeg, and salt in mixing bowl. Add blueberries and lemon juice. Pour mix into 9” pie plate lined with Grandma Deford’s pie crust. Dot with butter. Place second crust over pie and crimp edges. Cut slits in the top crust. Sprinkle sugar over crust.
Bake at 425 degrees for 10 minutes. Then bake at 375 degrees for 45 to 55 minutes.
July 18, 2008
Grilled Asparagus
Submitted By: Megan Fluetsch
Grill Time: 15-20 minutes, depending on desired tenderness of asparagus.
Ingredients: Asparagus, olive oil, and salt
Directions: Place asparagus in tin foil (make sure you can close the tin foil with the asparagus in it). Drizzle olive oil over the asparagus until it is coated with the oil. Shake a generous amount of salt on the asparagus. Close the tin foil and place on the grill for 15-20 minutes.
Grill Time: 15-20 minutes, depending on desired tenderness of asparagus.
Ingredients: Asparagus, olive oil, and salt
Directions: Place asparagus in tin foil (make sure you can close the tin foil with the asparagus in it). Drizzle olive oil over the asparagus until it is coated with the oil. Shake a generous amount of salt on the asparagus. Close the tin foil and place on the grill for 15-20 minutes.
Sweet & Sour Pasta Salad
Submitted by: Beth
Cook:
1 lb bow tie pasta
Coat with with 2/3 cup veg. oil while still hot
Combine:
1 1/2 cup sugar
1 t accent (opt.)
1 t salt
1/2 t pepper
1/2 t garlic salt
1 1/2 cup white vinager
2 t yellow mustard
Stir until dissolved - add cooled pasta
Chop and Add:
2 large cucumbers, without skin or seeds
1 large sweet onion
2 pkg. grape tomatoes
yellow pepper
Cook:
1 lb bow tie pasta
Coat with with 2/3 cup veg. oil while still hot
Combine:
1 1/2 cup sugar
1 t accent (opt.)
1 t salt
1/2 t pepper
1/2 t garlic salt
1 1/2 cup white vinager
2 t yellow mustard
Stir until dissolved - add cooled pasta
Chop and Add:
2 large cucumbers, without skin or seeds
1 large sweet onion
2 pkg. grape tomatoes
yellow pepper
Honey Chicken Kabobs
Submitted by Barbara
Time: 25 minutes plus grill time.
INGREDIENTS
• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers
DIRECTIONS
1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 8 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
NOTES
- I doubled the recipe and soaked the vegetables in one batch and the chicken in another batch. I also just used a grilling basket for the vegetables and grilled the chicken separately. The reviews for this recipe suggested that because the vegetables often burn before the chicken is cooked thoroughly.
- Additionally, you can add any vegetables that you would like. I added squash and zucchini and used less onion.
Time: 25 minutes plus grill time.
INGREDIENTS
• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers
DIRECTIONS
1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 8 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
NOTES
- I doubled the recipe and soaked the vegetables in one batch and the chicken in another batch. I also just used a grilling basket for the vegetables and grilled the chicken separately. The reviews for this recipe suggested that because the vegetables often burn before the chicken is cooked thoroughly.
- Additionally, you can add any vegetables that you would like. I added squash and zucchini and used less onion.
July 16, 2008
Rice and Corn Salad
Rice and Corn Salad
Submitted by Megan Williams
1 ½ cups uncooked long-grain rice
3 ½ cups corn kernels cut from the cob (about 4 ears or 2 10 oz pkgs frozen whole kernel corn)
2 green bell peppers, seeded and chopped
8 green onions, chopped
¾ cup fresh cilantro
¾ to 1 cup Italian dressing
½ cup lime juice
1 ½ tsp salt
½ tsp pepper
4 ripe tomatoes, seeded and chopped
Cook rice according to package directions, omitting salt. Cool.
Cook corn in boiling water to cover, 10 minutes or until tender, drain.
Stirl corn, bell pepper and next six ingredients into rice; cover and chill up to 8 hours. Stir in tomato before serving.
Submitted by Megan Williams
1 ½ cups uncooked long-grain rice
3 ½ cups corn kernels cut from the cob (about 4 ears or 2 10 oz pkgs frozen whole kernel corn)
2 green bell peppers, seeded and chopped
8 green onions, chopped
¾ cup fresh cilantro
¾ to 1 cup Italian dressing
½ cup lime juice
1 ½ tsp salt
½ tsp pepper
4 ripe tomatoes, seeded and chopped
Cook rice according to package directions, omitting salt. Cool.
Cook corn in boiling water to cover, 10 minutes or until tender, drain.
Stirl corn, bell pepper and next six ingredients into rice; cover and chill up to 8 hours. Stir in tomato before serving.
July 14, 2008
Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes
Submitted by: Angela
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
Ingredients:
1. For the crab dip:
1 cup cream cheese
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 tablespoon lemon juice
About 1 tablespoon extra-virgin olive oil, optional
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives
1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over
2. For the crackers:
2 cloves garlic, minced
1/4 bunch fresh flat-leaf parsley, chopped
1/2 stick butter, melted
30 saltine crackers (1 packet)
3. 1 pint cherry tomatoes
2 tablespoons balsamic vinegar
Extra-virgin olive oil, optional
Kosher salt and freshly ground black pepper
4. Preheat oven to 350 degrees F.
5. For the crab dip:
6. In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
7. For the crackers:
8. Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden.
9. For the tomatoes:
10. Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7 to 8 minutes.
11. To serve, arrange the 3 components so they can be assembled by each individual. Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
Ingredients:
1. For the crab dip:
1 cup cream cheese
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 tablespoon lemon juice
About 1 tablespoon extra-virgin olive oil, optional
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives
1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over
2. For the crackers:
2 cloves garlic, minced
1/4 bunch fresh flat-leaf parsley, chopped
1/2 stick butter, melted
30 saltine crackers (1 packet)
3. 1 pint cherry tomatoes
2 tablespoons balsamic vinegar
Extra-virgin olive oil, optional
Kosher salt and freshly ground black pepper
4. Preheat oven to 350 degrees F.
5. For the crab dip:
6. In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
7. For the crackers:
8. Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden.
9. For the tomatoes:
10. Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7 to 8 minutes.
11. To serve, arrange the 3 components so they can be assembled by each individual. Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.
July 13, 2008
French Toast Bake
Submitted by: Amy
Prep Time: 20 min
Cook Time: 1 hour & 30 min + 1 hour of standing after cooking
Feeds: 8 to 10 people
Ingredients
1 c. butter
1 ½ c. brown sugar
1 tsp. vanilla
2 tsp. cinnamon
¼ c. water
1 loaf of white bread (or Sarah Lee Wheat has worked well)
6 eggs
3 c. milk
Directions
Melt butter. Then add brown sugar, vanilla, cinnamon, and water. This makes the drizzle.
Cover a 9x13 casserole dish with 6 slices of bread. Pour some of the drizzle over each slice. Repeat again with another layer of 6 slices of bread and then more of the drizzle. If your casserole dish is high enough you may be able to do three layers, however two layers is ok too.
Beat eggs and add milk. Pour the egg and milk mixture over the whole dish.
Cover with saran wrap and put in the refrigerator overnight.
Bake at 350° for 1 hour and 30 minutes. Let stand and keep warm for about an hour. The longer it stands the longer it has to thicken up.
Prep Time: 20 min
Cook Time: 1 hour & 30 min + 1 hour of standing after cooking
Feeds: 8 to 10 people
Ingredients
1 c. butter
1 ½ c. brown sugar
1 tsp. vanilla
2 tsp. cinnamon
¼ c. water
1 loaf of white bread (or Sarah Lee Wheat has worked well)
6 eggs
3 c. milk
Directions
Melt butter. Then add brown sugar, vanilla, cinnamon, and water. This makes the drizzle.
Cover a 9x13 casserole dish with 6 slices of bread. Pour some of the drizzle over each slice. Repeat again with another layer of 6 slices of bread and then more of the drizzle. If your casserole dish is high enough you may be able to do three layers, however two layers is ok too.
Beat eggs and add milk. Pour the egg and milk mixture over the whole dish.
Cover with saran wrap and put in the refrigerator overnight.
Bake at 350° for 1 hour and 30 minutes. Let stand and keep warm for about an hour. The longer it stands the longer it has to thicken up.
Pasta Salad
Submitted by: Amy
Prep Time: 15 minutes
Refrigerate Time: At least 2 hours before
Ingredients:
16oz box of noodles, cooked – I usually use bowties
3 pint sized containers of cherry tomatoes
mozzarella balls from Costco DRAINED (one container plus about half of the other)
1 bunch of basil (chopped)
4T dried parsley (fresh flat leaf is really good in it)
I bottle Garlic Expressions Salad dressing
Salt and Pepper to taste
Mix all ingredients. Refrigerate for about an hour or two to let flavors blend!!
Prep Time: 15 minutes
Refrigerate Time: At least 2 hours before
Ingredients:
16oz box of noodles, cooked – I usually use bowties
3 pint sized containers of cherry tomatoes
mozzarella balls from Costco DRAINED (one container plus about half of the other)
1 bunch of basil (chopped)
4T dried parsley (fresh flat leaf is really good in it)
I bottle Garlic Expressions Salad dressing
Salt and Pepper to taste
Mix all ingredients. Refrigerate for about an hour or two to let flavors blend!!
Sweet Potato Casserole
Submitted by: Amy
Prep Time 25 min
Cook Time 30 min
Servings 6
INGREDIENTS
3 medium-size sweet potatoes*
½ c. firmly packed dark brown sugar
1 c. fat-free evaporated milk
¼ c. butter or margarine, melted
¼ c. egg substitute
3 tbsp. all-purpose flour
½ tsp. pumpkin pie spice
¼ tsp. salt
Vegetable cooking spray
Garnish: 2 tbsp. diced pecans
DIRECTIONS
Microwave potatoes 1 inch apart on paper towels at High 12 minutes or until done, turning and rearranging after 5 minutes; cool, peel, and mash.
Stir together potatoes and next 7 ingredients; spoon into a shallow 2-quart casserole coated with cooking spray.
Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Garnish if desired.
* 2 (14 ½ oz.) cans mashed sweet potatoes may be substituted.
Prep Time 25 min
Cook Time 30 min
Servings 6
INGREDIENTS
3 medium-size sweet potatoes*
½ c. firmly packed dark brown sugar
1 c. fat-free evaporated milk
¼ c. butter or margarine, melted
¼ c. egg substitute
3 tbsp. all-purpose flour
½ tsp. pumpkin pie spice
¼ tsp. salt
Vegetable cooking spray
Garnish: 2 tbsp. diced pecans
DIRECTIONS
Microwave potatoes 1 inch apart on paper towels at High 12 minutes or until done, turning and rearranging after 5 minutes; cool, peel, and mash.
Stir together potatoes and next 7 ingredients; spoon into a shallow 2-quart casserole coated with cooking spray.
Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Garnish if desired.
* 2 (14 ½ oz.) cans mashed sweet potatoes may be substituted.
Cuban Water Bread
Submitted by: Amy
"This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour."
INGREDIENTS
• 2 1/4 teaspoons active dry yeast
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon white sugar
• 1 tablespoon salt
• 8 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 tablespoon sesame seeds (optional)
• 2 tablespoons cold water
DIRECTIONS
1. In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
2. On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
3. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
4. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
5. Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.
"This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour."
INGREDIENTS
• 2 1/4 teaspoons active dry yeast
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon white sugar
• 1 tablespoon salt
• 8 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 tablespoon sesame seeds (optional)
• 2 tablespoons cold water
DIRECTIONS
1. In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
2. On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
3. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
4. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
5. Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.
Chicken Parmesan
Submitted by: Amy
Prep Time: 20 min
Cook Time: 20 min
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
2 eggs
2 tbsp milk
2 c. Italian style bread crumbs
¼ c. grated Parmesan cheese
½ tsp. garlic powder or to taste
Pepper to taste
Olive Oil
Marinara sauce (warmed) – I used Ragu Traditional
Shredded Italian cheese blend
Thin spaghetti noodles
Directions:
Clean chicken breasts and pound them flat.
Mix eggs & milk together in a shallow bowl.
In another shallow bowl, mix bread crumbs, parmesan cheese, garlic powder, and pepper.
Heat large skillet with some olive oil to medium to low heat.
Dip each chicken breast in egg & milk mixture and then in bread crumb mixture and put into skillet.
Chicken will cook for about 20 minutes total. Flip to second side after about 6 minutes and then flip after that as you are cooking. I add a little more olive oil during cooking after I flip to the second side.
When chicken is completely cooked spoon some of the warmed marinara sauce over each chicken breast and a handful of the shredded Italian cheese blend, put top over skillet and let the cheese melt.
** I usually serve with thin spaghetti noodles and marinara sauce
Prep Time: 20 min
Cook Time: 20 min
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
2 eggs
2 tbsp milk
2 c. Italian style bread crumbs
¼ c. grated Parmesan cheese
½ tsp. garlic powder or to taste
Pepper to taste
Olive Oil
Marinara sauce (warmed) – I used Ragu Traditional
Shredded Italian cheese blend
Thin spaghetti noodles
Directions:
Clean chicken breasts and pound them flat.
Mix eggs & milk together in a shallow bowl.
In another shallow bowl, mix bread crumbs, parmesan cheese, garlic powder, and pepper.
Heat large skillet with some olive oil to medium to low heat.
Dip each chicken breast in egg & milk mixture and then in bread crumb mixture and put into skillet.
Chicken will cook for about 20 minutes total. Flip to second side after about 6 minutes and then flip after that as you are cooking. I add a little more olive oil during cooking after I flip to the second side.
When chicken is completely cooked spoon some of the warmed marinara sauce over each chicken breast and a handful of the shredded Italian cheese blend, put top over skillet and let the cheese melt.
** I usually serve with thin spaghetti noodles and marinara sauce
New York Style Cheesecake
Submitted by: Amy
Prep Time: 15 minutes
Bake Time: 1 hour, 15 minutes
Chill Time: 8 hours
1 ¾ cups graham cracker crumbs
1/3 cup butter, melted
¼ cup sugar
5 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 large eggs
1 (8-ounce) container sour cream
Garnish: strawberries or whatever you prefer
• Stir together first three ingredients. Press crumb mixture into bottom and 1 ½ inches up sides of a lightly greased 9-inch spring form pan.
• Bake crust at 350° for 10 minutes. Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixture until smooth. Gradually add 1 cup sugar, flour, and vanilla, beating until blended.
• Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat until just blended. Pour mixture into prepared crust.
• Bake at 350° for 1 hour and 5 minutes or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides; garnish, if desired.
• Yield: 12 servings
Prep Time: 15 minutes
Bake Time: 1 hour, 15 minutes
Chill Time: 8 hours
1 ¾ cups graham cracker crumbs
1/3 cup butter, melted
¼ cup sugar
5 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 large eggs
1 (8-ounce) container sour cream
Garnish: strawberries or whatever you prefer
• Stir together first three ingredients. Press crumb mixture into bottom and 1 ½ inches up sides of a lightly greased 9-inch spring form pan.
• Bake crust at 350° for 10 minutes. Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixture until smooth. Gradually add 1 cup sugar, flour, and vanilla, beating until blended.
• Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat until just blended. Pour mixture into prepared crust.
• Bake at 350° for 1 hour and 5 minutes or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides; garnish, if desired.
• Yield: 12 servings
Marinade for Chuck Roast
Submitted by: Kellee
Ingredients:
1 C Oil
1/2 C Brown Sugar
1 Tbs garlic powder
4-6 shakes of Worsterchshire sauce
1 C water
4-6 shakes of soy sauce
Chuck Roast (~3 lbs)
Directions:
Combine and stir the above ingredients until well blended.
Tenderize the roast with Meat Tenderizer. Using a knife, slice both sides of the meat with XXXs. Place roast in a Tupperware dish (that seals tightly) and pour marinade on top of the meat. It is recommended that you let the roast sit in the marinade for 3 days, flipping the roast each day. When grilling, you may find it easiest to cut the pieces into large chunks as it's cooking.
Can also be used for kabobs.
Ingredients:
1 C Oil
1/2 C Brown Sugar
1 Tbs garlic powder
4-6 shakes of Worsterchshire sauce
1 C water
4-6 shakes of soy sauce
Chuck Roast (~3 lbs)
Directions:
Combine and stir the above ingredients until well blended.
Tenderize the roast with Meat Tenderizer. Using a knife, slice both sides of the meat with XXXs. Place roast in a Tupperware dish (that seals tightly) and pour marinade on top of the meat. It is recommended that you let the roast sit in the marinade for 3 days, flipping the roast each day. When grilling, you may find it easiest to cut the pieces into large chunks as it's cooking.
Can also be used for kabobs.
July 3, 2008
Shrimp Lo Mein
Shrimp Lo Mein
Submitted By Megan Williams
Ingredients
2 1/2 tablespoons soy sauce
8 ounces large shrimp, peeled, deveined, and coarsely chopped
8 ounces fresh lo mein noodles
1 1/2 tablespoons peanut oil, divided
3 cups thinly vertically sliced onion
5 cups broccoli florets (about 1 pound)
2 cups red bell pepper strips
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup unsalted cashews, coarsely chopped
Preparation
Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.
Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.
Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and bell pepper; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.
Heat 1 1/2 teaspoons peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and nuts, and toss well to combine.
Submitted By Megan Williams
Ingredients
2 1/2 tablespoons soy sauce
8 ounces large shrimp, peeled, deveined, and coarsely chopped
8 ounces fresh lo mein noodles
1 1/2 tablespoons peanut oil, divided
3 cups thinly vertically sliced onion
5 cups broccoli florets (about 1 pound)
2 cups red bell pepper strips
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup unsalted cashews, coarsely chopped
Preparation
Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.
Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.
Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and bell pepper; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.
Heat 1 1/2 teaspoons peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and nuts, and toss well to combine.
Twice Baked Potatoes
TWICE BAKED POTATOES
Megan Williams
INGREDIENTS
• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.
Helpful hints
• You can use bacon bits instead of real bacon.
• I would add a little less milk than the recipe calls for.
• You can use chives instead of green onions.
• I sometimes add a little bit (maybe 1 TBSP) of cream cheese and a little bit of dry ranch dressing mix if you have it b/c it gives a little more flavor.
Megan Williams
INGREDIENTS
• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.
Helpful hints
• You can use bacon bits instead of real bacon.
• I would add a little less milk than the recipe calls for.
• You can use chives instead of green onions.
• I sometimes add a little bit (maybe 1 TBSP) of cream cheese and a little bit of dry ranch dressing mix if you have it b/c it gives a little more flavor.
Sanders Chocolate Buttercream Cake
Sanders' Chocolate Buttercream Cake
Submitted by Megan Williams
Cake
1-3/4 cups flour 1 teaspoon salt
2 cups sugan 2 eggs
3/4 cup cocoa 1 cup milk
1-1/2 teaspoons baking powder 1/2 cup vegetable oil
1-1/2 teaspoons baking soda 2 teaspoons vanilla
1 cup boiling water
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water; beat at meduim speed two minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into two greased and floured 9" or three 8" layer pans or one 13"x9" pan. Bake at 350 degrees for layers, 30 to 35 minutes for 13"x9" 35 to 40 minutes, or until cake tester comes out clean. Cool 20 minutes on rack. Remove from pans; cool completely.
Buttercream Frosting
1/2 cup butter 1/2 cup warm milk
1/2 cup vegetable shortening 1 cup granulated sugar
1 egg white
Cream well the butter and shortening. Gradually add one spoonful at a time of sugar, then milk, until all is added. Beat well several minutes. Add egg white and beat at least ten minutes.
Chocolate Icing
3 squares (3oz) unsweetened chocolate 1 teaspoon vanilla
2 cups sifted confectioners sugar 1/3 cup hot milk
1/4 cup margarine
Combine chocolate squares and margarine in top of double boiler til both melted. Set aside.
Mix together confectioners' sugar, vanilla and milk. Beat on low until blended. Beat in chocolate mixture on high speed. Beat until thick enough to spread. More confectioners' sugar or milk may be added to achieve desired consistency.
Submitted by Megan Williams
Cake
1-3/4 cups flour 1 teaspoon salt
2 cups sugan 2 eggs
3/4 cup cocoa 1 cup milk
1-1/2 teaspoons baking powder 1/2 cup vegetable oil
1-1/2 teaspoons baking soda 2 teaspoons vanilla
1 cup boiling water
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water; beat at meduim speed two minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into two greased and floured 9" or three 8" layer pans or one 13"x9" pan. Bake at 350 degrees for layers, 30 to 35 minutes for 13"x9" 35 to 40 minutes, or until cake tester comes out clean. Cool 20 minutes on rack. Remove from pans; cool completely.
Buttercream Frosting
1/2 cup butter 1/2 cup warm milk
1/2 cup vegetable shortening 1 cup granulated sugar
1 egg white
Cream well the butter and shortening. Gradually add one spoonful at a time of sugar, then milk, until all is added. Beat well several minutes. Add egg white and beat at least ten minutes.
Chocolate Icing
3 squares (3oz) unsweetened chocolate 1 teaspoon vanilla
2 cups sifted confectioners sugar 1/3 cup hot milk
1/4 cup margarine
Combine chocolate squares and margarine in top of double boiler til both melted. Set aside.
Mix together confectioners' sugar, vanilla and milk. Beat on low until blended. Beat in chocolate mixture on high speed. Beat until thick enough to spread. More confectioners' sugar or milk may be added to achieve desired consistency.
Steak on a Stick
Steak on a Stick
Submitted by Megan Williams
Ingredients
½ cup soy sauce
¼ cup olive oil
¼ cup water
2 tbsp molasses
2 tsp mustard powder
1 tsp ground ginger
½ tsp garlic powder
½ tsp onion powder
2 pounds flank steak cb, cut into thin strips
32 wooden skewers, 8-in, soaked in water
Directions
1. In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
2. Preheat the oven’s broiler. Thread meat onto skewers and place on a broiling rack.
3. Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.
Submitted by Megan Williams
Ingredients
½ cup soy sauce
¼ cup olive oil
¼ cup water
2 tbsp molasses
2 tsp mustard powder
1 tsp ground ginger
½ tsp garlic powder
½ tsp onion powder
2 pounds flank steak cb, cut into thin strips
32 wooden skewers, 8-in, soaked in water
Directions
1. In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
2. Preheat the oven’s broiler. Thread meat onto skewers and place on a broiling rack.
3. Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.
Panzanella Salad
Panzanella Salad
Submitted by Megan Williams
INGREDIENTS
• 6 cups day old Italian bread, torn into bite-size pieces
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 4 medium ripe tomatoes, chopped
• 3/4 cup sliced red onion
• 1 english cucumber quartered lengthwise and chopped
• 4 oz. deli-sliced salami, cut into thin strips
• 10 basil leaves, shredded
• 1/2 cup pitted and halved green olives (optional)
• 1 cup fresh mozzarella, cut into bite-size pieces
• salt and pepper to taste
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and red wine vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, cucumber, salami and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
Submitted by Megan Williams
INGREDIENTS
• 6 cups day old Italian bread, torn into bite-size pieces
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 4 medium ripe tomatoes, chopped
• 3/4 cup sliced red onion
• 1 english cucumber quartered lengthwise and chopped
• 4 oz. deli-sliced salami, cut into thin strips
• 10 basil leaves, shredded
• 1/2 cup pitted and halved green olives (optional)
• 1 cup fresh mozzarella, cut into bite-size pieces
• salt and pepper to taste
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and red wine vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, cucumber, salami and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
Breezy Lemon Berry Dessert
Breezy Lemon Berry Dessert
Submitted by Megan Williams
Ingredients:
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 package (3 ounces) ladyfingers, split
• 1-1/2 cups fat-free milk
• 1/2 cup refrigerated French vanilla nondairy creamer
• 1 package (3.4 ounces) instant lemon pudding mix
• 1 carton (12 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed, divided
• 3 cups mixed fresh berries
• 2 cups sliced fresh strawberries
Directions:
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside.
Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered).
In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping.
Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries
Submitted by Megan Williams
Ingredients:
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 package (3 ounces) ladyfingers, split
• 1-1/2 cups fat-free milk
• 1/2 cup refrigerated French vanilla nondairy creamer
• 1 package (3.4 ounces) instant lemon pudding mix
• 1 carton (12 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed, divided
• 3 cups mixed fresh berries
• 2 cups sliced fresh strawberries
Directions:
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside.
Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered).
In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping.
Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries
Chocolate Toffee Trifle
*1 loaf pound cake, cut in pieces
or
*1 pan brownies
*12 oz. container of cool whip
*8 oz. container of cool whip
3.4 oz. pkg. instant chocolate pudding
¾ cup water
caramel sundae syrup
crushed heath bars
Mix pudding and water. Beat for 2-3 minutes. Fold in 8oz. container of cool whip.
Layer pound cake, pudding mixture, cool whip, crushed heath bars, drizzle caramel sauce. Repeat layers. Refrigerate 4-6 hours and serve.
or
*1 pan brownies
*12 oz. container of cool whip
*8 oz. container of cool whip
3.4 oz. pkg. instant chocolate pudding
¾ cup water
caramel sundae syrup
crushed heath bars
Mix pudding and water. Beat for 2-3 minutes. Fold in 8oz. container of cool whip.
Layer pound cake, pudding mixture, cool whip, crushed heath bars, drizzle caramel sauce. Repeat layers. Refrigerate 4-6 hours and serve.
June 12, 2008
Chocolate Fondue
Chocolate Fondue
Submitted by: Beth Gilbert
Ingredients:
6 squares of unsweetened chocolate (I use Baker’s brand)
1 cup light cream (half & half)
1 ½ cup sugar
½ cup butter (1 stick)
1/8 t salt
2 t vanilla
Directions:
Heat all ingredients, except vanilla, in fondue pot on high, stirring occasionally. Once it is heated through reduce heat to medium and stir constantly for 5 minutes until thickened. Add vanilla and mix well. Turn down to low. Serve with various dippers. I use strawberries, bananas, apples, grapes, marshmallows, rice krispie treats, and pound cake.
Submitted by: Beth Gilbert
Ingredients:
6 squares of unsweetened chocolate (I use Baker’s brand)
1 cup light cream (half & half)
1 ½ cup sugar
½ cup butter (1 stick)
1/8 t salt
2 t vanilla
Directions:
Heat all ingredients, except vanilla, in fondue pot on high, stirring occasionally. Once it is heated through reduce heat to medium and stir constantly for 5 minutes until thickened. Add vanilla and mix well. Turn down to low. Serve with various dippers. I use strawberries, bananas, apples, grapes, marshmallows, rice krispie treats, and pound cake.
Banana Split Cake
Banana Split Cake
Submitted by: Beth Gilbert
July, 2007
INGREDIENTS
• 1 (16 ounce) package vanilla wafers, crushed
• 1 cup margarine, melted
• 1 (20 ounce) can crushed pineapple, drained
• 6 bananas, sliced horizontally
• 1 (8 ounce) package cream cheese
• 2 cups confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/4 cup chopped walnuts
• 8 maraschino cherries
DIRECTIONS
1. Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
2. Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
Submitted by: Beth Gilbert
July, 2007
INGREDIENTS
• 1 (16 ounce) package vanilla wafers, crushed
• 1 cup margarine, melted
• 1 (20 ounce) can crushed pineapple, drained
• 6 bananas, sliced horizontally
• 1 (8 ounce) package cream cheese
• 2 cups confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/4 cup chopped walnuts
• 8 maraschino cherries
DIRECTIONS
1. Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
2. Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
Chicken Cacciatore
Chicken Cacciatore
Submitted by: Beth Gilbert
June, 2007
½ onion, chopped
½ green pepper, chopped
1 cup sliced mushrooms
1T + 1t veg. oil
2 cups whole tomatoes, cut-up
1 cup tomato sauce
Mrs. Dash original seasoning to taste
12 oz. cooked chicken, cut into 1” strips
Sauté onion, pepper, and mushrooms in veg. oil. Add tomatoes, tomato sauce, and seasoning. Mix well. Simmer for 20 minutes. Add chicken. Simmer until chicken is heated through.
Serve with egg noodles or rice.
Special Notes:
If you like olives, you can add 16 olives cut in half with the chicken.
Submitted by: Beth Gilbert
June, 2007
½ onion, chopped
½ green pepper, chopped
1 cup sliced mushrooms
1T + 1t veg. oil
2 cups whole tomatoes, cut-up
1 cup tomato sauce
Mrs. Dash original seasoning to taste
12 oz. cooked chicken, cut into 1” strips
Sauté onion, pepper, and mushrooms in veg. oil. Add tomatoes, tomato sauce, and seasoning. Mix well. Simmer for 20 minutes. Add chicken. Simmer until chicken is heated through.
Serve with egg noodles or rice.
Special Notes:
If you like olives, you can add 16 olives cut in half with the chicken.
June 11, 2008
Warm Chicken Salad
Submitted by: Beth Gilbert
Ingredients:
4 whole chicken breasts (cooked and diced)
1 lg can mushrooms – drained
1/3 cup grated cheddar cheese
1 ¼ cup mayo
¾ cup Chinese noodles
2 cups chopped celery
¼ cup chopped onion
2 T lemon juice
salt and pepper to taste
Combine ingredients. Bake in 9 x 13 pan at 300 degrees for 45 minutes.
This can be served as a casserole or on croissants to make sandwiches.
Submitted by: Beth Gilbert
Ingredients:
4 whole chicken breasts (cooked and diced)
1 lg can mushrooms – drained
1/3 cup grated cheddar cheese
1 ¼ cup mayo
¾ cup Chinese noodles
2 cups chopped celery
¼ cup chopped onion
2 T lemon juice
salt and pepper to taste
Combine ingredients. Bake in 9 x 13 pan at 300 degrees for 45 minutes.
This can be served as a casserole or on croissants to make sandwiches.
June 10, 2008
Buttery Pan Rolls & Honey Butter
Submitted by: Megan Williams
Rolls:
2 pkg yeast
½ cup warm water
4 ½ cups flour
¼ cup sugar
1 tsp salt
10 tbsp butter (melted, and cooled slightly)
1 egg
1 cup warm milk
In a large bowl, dissolve yeast and water. Let stand until bubbly, about 15 minutes. Mix in 2 cups flour, sugar & salt until well mixed. Add 6 tbsp melted butter. Add egg and milk. Beat 5 minutes until well blended. Gradually add remaining 2 ½ cups flour (dough should be sticky, not stiff).
Cover bowl and let rise for 45 minutes, it will rise to 2 x’s it’s size. Take 2 tbsp melted butter and put in bottom of a 9 x 13 in. pan. Mix dough with a spoon to “beat it down”. Make golf ball size shapes. Put the other 2 tbsp butter over the rolls. Cover with saran wrap and let rise for 30 minutes. Bake in a metal pan at 425 degrees for 12-17 minutes.
Honey Butter:
1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Place butter into the mixer work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
Rolls:
2 pkg yeast
½ cup warm water
4 ½ cups flour
¼ cup sugar
1 tsp salt
10 tbsp butter (melted, and cooled slightly)
1 egg
1 cup warm milk
In a large bowl, dissolve yeast and water. Let stand until bubbly, about 15 minutes. Mix in 2 cups flour, sugar & salt until well mixed. Add 6 tbsp melted butter. Add egg and milk. Beat 5 minutes until well blended. Gradually add remaining 2 ½ cups flour (dough should be sticky, not stiff).
Cover bowl and let rise for 45 minutes, it will rise to 2 x’s it’s size. Take 2 tbsp melted butter and put in bottom of a 9 x 13 in. pan. Mix dough with a spoon to “beat it down”. Make golf ball size shapes. Put the other 2 tbsp butter over the rolls. Cover with saran wrap and let rise for 30 minutes. Bake in a metal pan at 425 degrees for 12-17 minutes.
Honey Butter:
1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Place butter into the mixer work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
Peanut Butter & Fudge Brownies
Submitted by: Kellee
Ingredients
Brownies:
2 cups sugar
1 cup margarine or butter, softened
4 eggs
2 tsp vanilla
1 ½ cups flour
¾ cup unsweetened cocoa
1 tsp baking powder
1 cup peanut butter chips
¾ cup peanut butter
1/3 cup margarine or butter, softened
2 Tbs vanilla
2 eggs
Frosting:
3 Tbs margarine or butter
3 ounces (3 squares) unsweetened chocolate
2 2/3 cups powdered sugar
¾ tsp vanilla
4-5 Tbs water
Directions
Heat oven to 350 degrees. Grease 9x13 pan. In a large bowl, beat 2 cups sugar and 1 cup margarine until light and fluffy. Add 4 eggs, 1 at a time, beating well after each addition. Add 2 tsp vanilla; mix well. Lightly spoon flour into measuring cup; level off. In a small bowl, combine 1 ½ cups flour, cocoa, and baking powder; mix well. Add to sugar mixture; mix at low speed until well blended. By hand, stir in peanut butter chips.
In a small bowl, beat peanut butter and 1/3 cup margarine until smooth. Add 1/3 cup sugar and 2 Tbs flour; mix well. Add ¾ tsp vanilla and 2 eggs; beat until smooth. Spread half of the chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves. Bake at 350 degrees for 40 – 50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
In medium saucepan over low heat, melt 3 Tbs margarine and chocolate, stirring until smooth. Remove from heat. Blend in powdered sugar, ¾ tsp vanilla and enough water for desired spreading consistency. Frost cooled brownies. Cut into bars.
Serves: 36 bars
Ingredients
Brownies:
2 cups sugar
1 cup margarine or butter, softened
4 eggs
2 tsp vanilla
1 ½ cups flour
¾ cup unsweetened cocoa
1 tsp baking powder
1 cup peanut butter chips
¾ cup peanut butter
1/3 cup margarine or butter, softened
2 Tbs vanilla
2 eggs
Frosting:
3 Tbs margarine or butter
3 ounces (3 squares) unsweetened chocolate
2 2/3 cups powdered sugar
¾ tsp vanilla
4-5 Tbs water
Directions
Heat oven to 350 degrees. Grease 9x13 pan. In a large bowl, beat 2 cups sugar and 1 cup margarine until light and fluffy. Add 4 eggs, 1 at a time, beating well after each addition. Add 2 tsp vanilla; mix well. Lightly spoon flour into measuring cup; level off. In a small bowl, combine 1 ½ cups flour, cocoa, and baking powder; mix well. Add to sugar mixture; mix at low speed until well blended. By hand, stir in peanut butter chips.
In a small bowl, beat peanut butter and 1/3 cup margarine until smooth. Add 1/3 cup sugar and 2 Tbs flour; mix well. Add ¾ tsp vanilla and 2 eggs; beat until smooth. Spread half of the chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves. Bake at 350 degrees for 40 – 50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
In medium saucepan over low heat, melt 3 Tbs margarine and chocolate, stirring until smooth. Remove from heat. Blend in powdered sugar, ¾ tsp vanilla and enough water for desired spreading consistency. Frost cooled brownies. Cut into bars.
Serves: 36 bars
Strawberry Spinach Salad
Submitted by: Kellee
Dressing
1 Lemon
2 Tablespoons white wine vinegar
½ cup of sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
Salad
¼ cup sliced natural almonds, toasted
8 ounces (1 ½ cups) strawberries
½ medium cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges
1 package (6 ounces) baby spinach
Directions
For the dressing, zest lemon to measure ½ teaspoon of zest. Juice lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a bowl. Whisk until well blended. Cover and refrigerate until ready to use.
Hull strawberries and cut into quarters. Score cucumber and cut slices in half. Slice onion into thin wedges.
Place spinach in large serving bowl. Add strawberries, cucumber, and onion. Just before serving, whisk dressing and pour over salad. Gently toss to coat and sprinkle with almonds. Enjoy
Dressing
1 Lemon
2 Tablespoons white wine vinegar
½ cup of sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
Salad
¼ cup sliced natural almonds, toasted
8 ounces (1 ½ cups) strawberries
½ medium cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges
1 package (6 ounces) baby spinach
Directions
For the dressing, zest lemon to measure ½ teaspoon of zest. Juice lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a bowl. Whisk until well blended. Cover and refrigerate until ready to use.
Hull strawberries and cut into quarters. Score cucumber and cut slices in half. Slice onion into thin wedges.
Place spinach in large serving bowl. Add strawberries, cucumber, and onion. Just before serving, whisk dressing and pour over salad. Gently toss to coat and sprinkle with almonds. Enjoy
Maple Cream Coffee Treats
Submitted by: Kellee
Ingredients:
1 Cup Brown Sugar
1/3 Cup Maple Syrup
2 Tbs water
¼ Cup Powdered Sugar
20 Hungry Jack Flakey Biscuits
¾ Cup Walnuts
¼ Cup Butter/Margarine, 2 Tbs Butter/Margarine
8 oz. Cream Cheese
Directions:
Use 12x8 or 9x13 ungreased pan. Combine and mix brown sugar, water, syrup, nuts, and ¼ cup of butter. Spread this mixture in the bottom of the pan. Blend cream cheese, powdered sugar, and remaining 2 Tbs butter. Separate biscuits and roll our into 4” circles. Spoon 1 Tbs of cream cheese mixture into each biscuit and roll (forming a finger shaped biscuit). Place seam-side down in the pan. Bake at 350 degrees for 25-30 minutes or until brown.
Note: They can be made the night before and stored in the refrigerator (they will raise a bit).
Ingredients:
1 Cup Brown Sugar
1/3 Cup Maple Syrup
2 Tbs water
¼ Cup Powdered Sugar
20 Hungry Jack Flakey Biscuits
¾ Cup Walnuts
¼ Cup Butter/Margarine, 2 Tbs Butter/Margarine
8 oz. Cream Cheese
Directions:
Use 12x8 or 9x13 ungreased pan. Combine and mix brown sugar, water, syrup, nuts, and ¼ cup of butter. Spread this mixture in the bottom of the pan. Blend cream cheese, powdered sugar, and remaining 2 Tbs butter. Separate biscuits and roll our into 4” circles. Spoon 1 Tbs of cream cheese mixture into each biscuit and roll (forming a finger shaped biscuit). Place seam-side down in the pan. Bake at 350 degrees for 25-30 minutes or until brown.
Note: They can be made the night before and stored in the refrigerator (they will raise a bit).
Irish Cream Cheesecake
Submitted by: Kellee
Ingredients:
Crust
1 1/2 cups chocolate graham crackers
1/3 cup granulated sugar
1/3 cup unsweetened cocoa
1/4 cup melted butter
Cheesecake
3/4 cup Sue Bee Honey
3 8-oz pkgs. cream cheese
2 eggs
1/4 cup Irish cream liqueur
Topping
16 oz. sour cream
1/2 cup granulated sugar
1/4 cup Irish cream liqueur
chocolate syrup
Directions:
Crust
Preheat oven to 350 degrees. In a large bowl, mix graham cracker crumbs, sugar and cocoa. Stir in melted butter. Pat into a 9" springform pan. Bake in the preheated oven for 10 minutes. Set aside.
Cheesecake
Mix honey and cream cheese until smooth. Add eggs, one at a time, and Irish cream liqueur, then mix together. Bake at 350 degrees for 50-55 minutes. Remove and cool 20-30 minutes.
Topping
Mix sour cream, sugar and additional Irish cream liqueur, spread on cheesecake, then bake at 350 degrees another 10 minutes. Refrigerate. Drizzle with chocolate syrup.
Ingredients:
Crust
1 1/2 cups chocolate graham crackers
1/3 cup granulated sugar
1/3 cup unsweetened cocoa
1/4 cup melted butter
Cheesecake
3/4 cup Sue Bee Honey
3 8-oz pkgs. cream cheese
2 eggs
1/4 cup Irish cream liqueur
Topping
16 oz. sour cream
1/2 cup granulated sugar
1/4 cup Irish cream liqueur
chocolate syrup
Directions:
Crust
Preheat oven to 350 degrees. In a large bowl, mix graham cracker crumbs, sugar and cocoa. Stir in melted butter. Pat into a 9" springform pan. Bake in the preheated oven for 10 minutes. Set aside.
Cheesecake
Mix honey and cream cheese until smooth. Add eggs, one at a time, and Irish cream liqueur, then mix together. Bake at 350 degrees for 50-55 minutes. Remove and cool 20-30 minutes.
Topping
Mix sour cream, sugar and additional Irish cream liqueur, spread on cheesecake, then bake at 350 degrees another 10 minutes. Refrigerate. Drizzle with chocolate syrup.
Black Bean Hummus
Submitted by: Kellee
Ingredients
1 large can chick peas (garbanzo beans)
3 Tbs tahini
1 clove garlic
½ tsp. salt
Juice of 2 lemons
1 can of black beans
Directions
If you have a food processor – this will work best. If not, a hand mixer or blender may also work.
Drain and mash (or process) the chickpeas. Crush garlic with salt and add to mashed chick peas. Add tahini and lemon juice, mix well. Drain and add black beans to mixture (mash/blend together). Thin with cold water to desired consistency. Garnish with oil and parsley if desired.
Serve with pita chips or veggies.
**Instead of black beans, any variety can be added to flavor such as sun dried tomatoes, more garlic, or dill.
Ingredients
1 large can chick peas (garbanzo beans)
3 Tbs tahini
1 clove garlic
½ tsp. salt
Juice of 2 lemons
1 can of black beans
Directions
If you have a food processor – this will work best. If not, a hand mixer or blender may also work.
Drain and mash (or process) the chickpeas. Crush garlic with salt and add to mashed chick peas. Add tahini and lemon juice, mix well. Drain and add black beans to mixture (mash/blend together). Thin with cold water to desired consistency. Garnish with oil and parsley if desired.
Serve with pita chips or veggies.
**Instead of black beans, any variety can be added to flavor such as sun dried tomatoes, more garlic, or dill.
Chicken Enchiladas
Submitted by: Kellee
Ingredients
2 Cups Chopped Onion
4 Tbsp Veg. oil
4 Cups Cooked Chicken
3 Cups Shredded Colby Jack Cheese (I used cheddar)
2 (10.75 oz) Cans Cream of Chicken Soup
16 oz Sour Cream
2 tsp Ground Coriander
¼ tsp Ground Cumin
12 Flour Tortillas (taco size)
2 – 4 oz Cans Chopped Chilies
Directions
Preheat oven to 350. In a skillet combine onion and oil. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat. Add cooked chicken, 1 cup of cheese, and green chilies. Set aside. In a saucepan combine soup, sour cream, coriander, and cumin. Cook over low heat just until warm, stirring frequently. Stir 1 cup of this sauce into the chicken mixture. Lay tortillas on the counter and divide chicken mixture evenly into tortillas. Roll tortillas and place seam side down in a 9x13 baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is melted and sauce is bubbling.
Serves: 8 ?
Ingredients
2 Cups Chopped Onion
4 Tbsp Veg. oil
4 Cups Cooked Chicken
3 Cups Shredded Colby Jack Cheese (I used cheddar)
2 (10.75 oz) Cans Cream of Chicken Soup
16 oz Sour Cream
2 tsp Ground Coriander
¼ tsp Ground Cumin
12 Flour Tortillas (taco size)
2 – 4 oz Cans Chopped Chilies
Directions
Preheat oven to 350. In a skillet combine onion and oil. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat. Add cooked chicken, 1 cup of cheese, and green chilies. Set aside. In a saucepan combine soup, sour cream, coriander, and cumin. Cook over low heat just until warm, stirring frequently. Stir 1 cup of this sauce into the chicken mixture. Lay tortillas on the counter and divide chicken mixture evenly into tortillas. Roll tortillas and place seam side down in a 9x13 baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is melted and sauce is bubbling.
Serves: 8 ?
Baked Gnocchi
Submitted by: Kellee
Ingredients
2 (17-ounce) packages potato gnocchi
3 cups heavy cream
1 cup reduced-sodium chicken broth
¼ cup all-purpose flour
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg
12 ounces baby spinach
3 ounces fresh goat cheese
½ cup Parmesan cheese
Directions
Preheat the oven to 400 degrees.
Place the gnocchi in a lightly greased 9 x 13 baking dish. Set aside.
In a medium saucepan, whisk together the cream, chicken broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper, and nutmeg and stir to combine. Add the spinach and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.
Crumble the goat cheese over the spinach. Sprinkle with the Parmesan cheese. Bake until the top is golden in places, about 30 minutes.
Serves: 6
Ingredients
2 (17-ounce) packages potato gnocchi
3 cups heavy cream
1 cup reduced-sodium chicken broth
¼ cup all-purpose flour
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg
12 ounces baby spinach
3 ounces fresh goat cheese
½ cup Parmesan cheese
Directions
Preheat the oven to 400 degrees.
Place the gnocchi in a lightly greased 9 x 13 baking dish. Set aside.
In a medium saucepan, whisk together the cream, chicken broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper, and nutmeg and stir to combine. Add the spinach and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.
Crumble the goat cheese over the spinach. Sprinkle with the Parmesan cheese. Bake until the top is golden in places, about 30 minutes.
Serves: 6
Fruit Salad
Submitted by: Kellee
Ingredients
1 can of chunk pineapple
1 can of mandarin oranges
2-3 bananas, sliced
10 Marciano cherries
1 small package of vanilla cooked pudding
Directions
Combine fruit in a bowl. Cook pudding using 1 cup of water, instead of milk. When pudding has thickened and cooled, pour over fruit.
Ingredients
1 can of chunk pineapple
1 can of mandarin oranges
2-3 bananas, sliced
10 Marciano cherries
1 small package of vanilla cooked pudding
Directions
Combine fruit in a bowl. Cook pudding using 1 cup of water, instead of milk. When pudding has thickened and cooled, pour over fruit.
California Rolls
Submitted: Kellee
Ingredients:
Rice (see below)
Nori (Seaweed sheets)
Cucumber
Avocado
Imitation Crab Meat (the sticks work best)
Sesame Seeds, wasabi, soy sauce (optional)
Directions for Su-meshi (vinegared rice):
1 ¾ Cups of short grain rice
8 tps of Seasoned Rice Vinegar
Cook rice according to the directions on the package. Once cooked, add 8 tsp of Seasoned Rice Vinegar to the cooked rice and fluff with a wet spatula. Set aside to cool.
Directions for Futo-Maki (thick-rolled sushi):
Note: You will need a makisu (bamboo sushi rolling mat) to roll the sushi.
Peel both the avocado and cucumber and cut each into thin strips. Pull apart crab into thin strips. Set aside.
Cover your bamboo mat with plastic wrap or gallon-size Ziploc bag. Place a seaweed sheet on top of the covered mat and spread prepared rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the rice. Turn the sushi layer over so that the seaweed is on top and the rice is on the bottom of the mat. Place avocado, cucumber, and crab lengthwise in the middle on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Using a wet knife, cut the sushi roll into 6 pieces. Serve with soy sauce and wasabi.
Feeling Creative? Make your own creation ~ Spice up your sushi roll by adding any of the following:
-Raw Tuna or Salmon (use only raw meat labeled “Sashimi”)
-Spicy Mayonnaise (mix mayonnaise with chili powder & paprika)
-Cooked Shrimp (try shrimp tempura or fried shrimp in a batter)
-tofu
-Eel sauce or cooked eel
-Anything!
**Most items listed in this recipe can be found at a Japanese Grocery Store.
Two stores I recommend:
One World Market Noble Fish
42705 Grand River Ave # B 45 E 14 Mile Rd
Novi, MI 48375 Clawson, MI 48017
Ingredients:
Rice (see below)
Nori (Seaweed sheets)
Cucumber
Avocado
Imitation Crab Meat (the sticks work best)
Sesame Seeds, wasabi, soy sauce (optional)
Directions for Su-meshi (vinegared rice):
1 ¾ Cups of short grain rice
8 tps of Seasoned Rice Vinegar
Cook rice according to the directions on the package. Once cooked, add 8 tsp of Seasoned Rice Vinegar to the cooked rice and fluff with a wet spatula. Set aside to cool.
Directions for Futo-Maki (thick-rolled sushi):
Note: You will need a makisu (bamboo sushi rolling mat) to roll the sushi.
Peel both the avocado and cucumber and cut each into thin strips. Pull apart crab into thin strips. Set aside.
Cover your bamboo mat with plastic wrap or gallon-size Ziploc bag. Place a seaweed sheet on top of the covered mat and spread prepared rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the rice. Turn the sushi layer over so that the seaweed is on top and the rice is on the bottom of the mat. Place avocado, cucumber, and crab lengthwise in the middle on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Using a wet knife, cut the sushi roll into 6 pieces. Serve with soy sauce and wasabi.
Feeling Creative? Make your own creation ~ Spice up your sushi roll by adding any of the following:
-Raw Tuna or Salmon (use only raw meat labeled “Sashimi”)
-Spicy Mayonnaise (mix mayonnaise with chili powder & paprika)
-Cooked Shrimp (try shrimp tempura or fried shrimp in a batter)
-tofu
-Eel sauce or cooked eel
-Anything!
**Most items listed in this recipe can be found at a Japanese Grocery Store.
Two stores I recommend:
One World Market Noble Fish
42705 Grand River Ave # B 45 E 14 Mile Rd
Novi, MI 48375 Clawson, MI 48017
Bacon Spinach Salad
Submitted by: Kellee
Salad Ingredients:
3 Hard Boiled Eggs
10 oz bag fresh spinach
1 can of bean sprouts
4 oz bacon, cooked and drained (can also use precooked bacon)
1 small can of water chestnuts
Dressing Ingredients:
3/4 C Canola Oil
1/3 C Ketchup + 1 Tbs Worcestershire Sauce
1/2 C Vinegar
3/4 C Sugar
Directions:
Mix together salad ingredients. Mix together dressing and poor over salad just before serving.
Salad Ingredients:
3 Hard Boiled Eggs
10 oz bag fresh spinach
1 can of bean sprouts
4 oz bacon, cooked and drained (can also use precooked bacon)
1 small can of water chestnuts
Dressing Ingredients:
3/4 C Canola Oil
1/3 C Ketchup + 1 Tbs Worcestershire Sauce
1/2 C Vinegar
3/4 C Sugar
Directions:
Mix together salad ingredients. Mix together dressing and poor over salad just before serving.
April 5, 2008
Stuffed Mushroom Caps
Submitted by: Kellee
Ingredients
1-2 lbs of mushrooms
1 lb of sausage – browned & rinsed
8 oz softened cream cheese
Directions
Clean mushroom caps with a wet paper towel. Using a melon-baller, scoop out the stem and center of mushroom cap.
Mix all of the ingredients (including chopped mushroom stems).
Spoon mixture into the mushroom cap. Place on a greased baking pan and place under the broiler until browned.
Optional – you can also add ½ cup of bleu cheese
Ingredients
1-2 lbs of mushrooms
1 lb of sausage – browned & rinsed
8 oz softened cream cheese
Directions
Clean mushroom caps with a wet paper towel. Using a melon-baller, scoop out the stem and center of mushroom cap.
Mix all of the ingredients (including chopped mushroom stems).
Spoon mixture into the mushroom cap. Place on a greased baking pan and place under the broiler until browned.
Optional – you can also add ½ cup of bleu cheese
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