Barbequed Mushroom–Turkey Burgers
3/4 cup chopped sweet onion
2 tsp. butter
1 cup sliced fresh mushrooms
1 medium carrot, grated
1/4 cup dry red wine or chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 pound lean ground turkey
1/2 cup barbecue sauce, divided
4 hamburger buns, split
4 Bibb lettuce leaves
4 slices tomato
In a large nonstick skillet, saute onion in butter for 3 minutes. Add mushrooms and carrot; cook and stir for 3 minutes. Add the wine or broth, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated. Transfer to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape into four patties. Cover and refrigerate for at least 1 hour.
Coat grill rack with cooking spray before starting the grill. Grill patties, uncovered over medium heat for 8-10 minutes on each side or until juices run clear, brushing occasionally with 1/4 cup barbecue sauce. Serve on buns with lettuce, tomato and remaining barbecue sauce. Yield: 4 servings. Enjoy!
Cappuccino Pudding
4 tsp. instant coffee granules
1 Tbsp. boiling water
1-1/2 cups cold fat-free milk
1 pkg. (1.4 oz.) sugar-free instant chocolate fudge pudding mix
1/2 tsp. ground cinnamon
1 cup reduced-fat whipped topping
Additional whipped topping and chocolate wafer crumbs, opt.
Dissolve coffee in water; set aside. In a bowl, combine milk, pudding mix and cinnamon. Beat on low speed for 2 min. Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with whipped cream and wafer crumbs, if desired. Yield: 4 servings. Enjoy!
Cherry Crescent Coffee Cake
1 pkg. (8 oz.) cream cheese, softened
3/4 cup confectioners’ sugar, divided
1 egg
1/2 tsp. vanilla extract
2 tubes (8 oz.each) refrigerated crescent rolls
1 can (21 oz.) cherry pie filling
2-3 tsp. whole milk
In a small bowl, beat cream cheese and 1/4 cup confectioners’ sugar until smooth. Add egg; beat just until combined. Stir in vanilla; set aside.
Unroll crescent dough and separate into triangles. Set four triangles aside. Place remaining triangles on a greased 14-in. pizza pan, forming a ring with wide sides facing outer edge of pan and pointed ends toward the center; leave a 3-inch hole in the center. Lightly press seams together.
Spread cream cheese mixture over dough to within 1/2 in. of edges. Top with pie filling to within 1/2 in. of cream cheese edges. Cut reserved triangles into thirds, starting at the wide end and ending at the point. Arrange over pie filling with points facing outer edge of pan, forming spokes. Press ends at center and outer edge to seal.
Bake at 375 degrees for 15-20 minutes or until golden brown. Cool on a wire rack. Combine remaining confectioners’ sugar and enough milk to achieve drizzling consistency; drizzle over warm coffee cake. Yield: 12 servings.
Note: Drizzle over cherry pie filling with an up and down pattern…it’s more attractive that way.
Reuben Roll-ups
1 tube (13.8 oz.) refrigerated pizza crust
1 cup sauerkraut, well drained
1 Tbsp. Thousand Island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved
Roll dough into a 12-in. x 9-in rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 Tbsp. of the sauerkraut mixture and a slice of cheese. Roll up.
Place with seam side down on a greased baking sheet. Bake at 425 degrees for 12-14 min. or until golden. Yield: 8 roll-ups.
Enjoy!
Stuffed Chicken Rolls (slow cooker)
6 boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup flour
1/4 cup grated Parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 cup vegetable oil
1 can (10-3/4 oz.) condensed cream of chicken soup. undiluted
1/2 cup chicken broth
chopped fresh parsley, opt.
Flatten chicken to 1/8-in. thickness. Place 1 slice ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour
In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired. Yield: 6 servings.
Enjoy!
Note: I use fat free soup.
Easy Pineapple Cake
1 box yellow cake mix
3-oz. instant vanilla pudding
16-oz. can crushed pineapple, drained
1 (8-oz.) carton Cool Whip
Cherries,(opt.)
Prepare a 9 x13-inch pan. Preheat oven. Bake cake as directed
on box. Punch holes in cake with fork when done. Set aside.
Cool. Make pudding according to directions on box. Pour pudding
immediately over cake. Let sit for 10 minutes. Spoon
drained pineapple over cake. Spread Cool Whip over cake. Refrigerate.
Garnish each piece with red cherry before serving.
Enjoy!
Black Russian Bundt Cake
1 box Duncan Hines yellow cake mix (no pudding in the mix)
1/2 cup sugar
1 (3-oz.) pkg. instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/4 cup vodka
1/4 cup Kahlua
1/4 cup water
Glaze:
1/2 cup unsifted powdered sugar
1/4 cup Kahlua
Preheat oven to 350 degrees. Pour cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water into mixing bowl. Mix at low speed for 1 minute. Beat 4 minutes more at medium speed. Pour into a greased bundt pan. Bake for 60-70 minutes. Cool for 10 minutes. Invert cake onto rack or plate. Meanwhile, mix unsifted powdered sugar and Kahlua to make glaze. Poke holes in cake with fork tines and spoon glaze over cake while it is still warm. If using a 9×13-inch pan, bake at 350 degrees for 60 minutes. Poke holes in cake and spoon glaze over top as soon as it is removed from oven.
Enjoy
Seaside Shortcakes
1 (10.2 oz.) can (5 biscuits) refrigerated buttermilk biscuits
1/2 cup dry white wine*
1 (16 oz.) jar Alfredo sauce
1 (8 oz.) container cream cheese with chives and onion
1 cup frozen baby sweet peas
1/2 lb. shelled deveined cooked medium shrimp
1 (6 oz.) can crabmeat drained
1/2 cup shredded Cheddar cheese
1/4 cup chopped fresh chives
Heat oven to 375 degrees. Prepare and bake biscuits as directed on can.
Meanwhile, cook wine in large skillet over high heat for 3-5 minutes or until slightly reduced. Reduce heat to medium. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook 8-10 minutes or until sauce is smooth and peas are tender, stirring occasionally.
Split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of seafood mixture over biscuits. Cover with biscuit tops. Top with remaining seafood mixture. Sprinkle with cheese and chives. Yield: 5 servings. Enjoy!
To substitute for wine, omit reducing step and add 1/3 cup milk with Alfredo sauce. Continue as directed above.
Blue Cheese-Bacon Dip
3 Tbsp. chopped walnuts
7 bacon slices, chopped
2 garlic cloves, minced
2 (8 oz.) pkgs cream cheese, softened
1/3 cup half & half
4 oz. crumbled blue cheese
2 Tbsp. chopped fresh chives
grape clusters, assorted crackers
Garnish: chopped fresh chives
Preheat oven to 350 degrees. Bake walnuts in single layer in a shallow pan 6-8 minutes or til toasted and fragrant, stirring after 3 minutes
Cook bacon in a skillet over medium-high heat, stirring often, 10 minutes or til crisp. Remove bacon and drain on paper towels reserving 1 Tbsp. drippings in skillet. Add minced garlic to hot drippings and saute 1 minute.
Beat cream cheese at medium speed with an electric mixer until smooth. Add half and half beating until combined. Stir in bacon, garlic, blue cheese and chives. Spoon mixture into 4 (1 cup) baking dishes or 1 (1 qt.) baking dish.
Bake at 350 degrees for 20 minutes or until golden and bubbly. Sprinkle with walnuts, serve with grape clusters and assorted crackers. Garnish, if desired. Enjoy!
Shrimp Carbonara
1/2 lb. spaghetti, uncooked*
4 slices bacon, chopped
1 lb. uncooked deveined peeled large shrimp
1 cup frozen peas
1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme
1/4 cup grated Parmesan cheese
Cook spaghetti in large saucepan as directed on package. omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add shrimp to reserved drippings, cook and stir on medium heat 5 min or until shrimp turn pink. Stir in peas; cook 1 min. Add cooking creme; cook and stir 3 min or until heated through.
Drain spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with ParmesanEasy Cheese
Enjoy
This recipe is large enough for a small dinner party. It is made in two casseroles so you can fix it for your family and have one to freeze for another time if you prefer.
Chicken and Shrimp Casserole
1 cup chopped onion
1 cup chopped celery
1 large green pepper, chopped
1 stick butter, melted
1 (6 oz.) box Uncle Ben’s long grain & wild rice
2 lbs. shrimp, cooked and peeled
5 large boneless, skinless chicken breasts
2 (10 oz.) cans cream of celery soup, undiluted
2 (4 oz.) cans mushrooms
1/2 cup sliced almonds
2 (2 oz.) jars diced pimientos
1 cup bread crumbs
Cook chicken and cut into bite-sized pieces; set aside. Cook rice according to package directions. Saute onion, celery, and pepper in butter. Add all other ingredients except bread crumbs. Spoon into two 2-quart greased casseroles and sprinkle with bread crumbs. Bake at 350 degrees for 30-45 minutes. Serves 12 to 14.
This is an easy recipe to prepare after a busy day of working or shopping.
Chicken and Vegetables Alfredo with Rice
3/4 lb. skinless, boneless chicken breast halves or thighs, cut into bite-size strips
1 clove garlic, minced
1 Tbsp. butter or margarine
2-1/2 cups fresh or frozen stir-fry vegetables (such as broccoli, carrots, onion, and red sweet pepper)
1-1/3 cups uncooked instant rice
1 10-oz. container refrigerated light Alfredo sauce
1 cup milk
In a large skillet, cook chicken and garlic in hot butter or margarine over medium heat for 6-8 minutes or until chicken is brown, turning once. Remove from skillet.
Add vegetables, rice, Alfredo sauce, and milk to skillet. Bring to boiling, stirring occasionally; reduce heat. Top with chicken.
Cover; cook over medium-low heat for 6-8 minutes or until chicken is no longer pink; stir mixture once or twice. Makes 4 servings. Enjoy!
Note: You can also use bottled Alfredo sauce. Use 1-1/4 cups of the sauce and refrigerate the rest to heat and serve over broccoli or asparagus spears at another meal.
Firecracker Casserole
Now that the cold weather is approaching, it is time to experiment with new dishes that can be prepared and cooked in the oven.
2 pounds ground beef
1 medium onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 to 2 Tbsp. chili powder
2 to 3 tsp. ground cumin
1/2 tsp. salt
4 flour tortillas (6 inches)
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup (4 oz.) shredded cheddar cheese
In a skillet, cook the beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. Transfer to a greased 13 x 9 x 2-inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 8 servings.
Slow-Cooked Broccoli
2 pkgs. (10 oz.each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 cups (6 oz.) shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 cup crushed butter-flavored crackers (about 25 crackers)
2 Tbsp. butter
In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter.
Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted. Yield: 8-10 servings.
Caramel Apple Trifle
3 Tbsp. butter
4 cups chopped peeled tart apples (about 5 medium)
1 cup chopped walnuts
1/2 cup packed brown sugar
1 tsp. apple pie spice, divided
1 pkg. (8 oz.) cream cheese, softened
1 jar (12-14 oz.) caramel ice cream topping, divided
1 carton (12 oz.) frozen whipped topping, thawed, divided
2 loaves (10-3/4 oz. each) frozen pound cake, thawed and cut into 1-inch cubes
additional apple pie spice, opt.
In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 tsp. apple pie spice. Cook and stir for 8-10 min. or until the apples are tender.
In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.
In a 3-1/2 qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with the remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.
Enjoy!
Lamb-Noodle Stroganoff
2 pounds ground lamb
2 garlic cloves, minced
1 can (15 oz.) tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 pkg. (12 oz.) medium noodles, cooked and drained
1 pkg. (8 oz.) cream cheese, softened
2 cups (16 oz.) sour cream
6 green onions, sliced
1-1/2 cups (6 oz.) shredded cheddar cheese
paprika
In a skillet, saute the lamb and garlic until meat is browned, drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13 x 9 x 2-in. baking dish. Top with meat mixture. In a small mixing bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350 degrees for 30 min. or until heated through. Sprinkle with cheese and paprika; let stand for 5 min. Yield: 8-10 servings.
Enjoy!
Fried Green Tomatoes
2 eggs
1-1/2 cups buttermilk
1 Tbsp. plus 1-1/2 cups self-rising flour
1 tsp. salt, divided
1 tsp. black pepper, divided
3 large green tomatoes cut into 1/4-inch slices
vegetable oil for frying
In a bowl, mix together the eggs and buttermilk. Whisk in the 1 Tbsp. flour, 1/2 tsp. salt, and 1/2 tsp. pepper. Soak the tomato slices in this liquid. Whisk together the remaining flour, salt, and pepper. Heat about 1 inch of oil to 350 degrees in a heavy skillet. Dredge the tomato slices, one at a time, in the seasoned flour, shaking off any excess. Fry the slices in the hot oil; do not crowd. (Slices should not overlap as they cook.) Fry each side until it begins to turn brown. Turn in the oil and fry until golden brown and crisp. Drain on a paper towel. Salt to taste. Serve with tomato chutney. Yield: 12-15 tomato slices.
Enjoy!
Cold Banana Soup
5 medium-size bananas
1 gallon apple cider
4 whole cinnamon sticks
10-15 whole cloves
1 Tbsp. allspice
1/2 cup sugar
1 pint heavy cream
1/4 cup banana liqueur
Bring cider to a boil with the 3 spices. Reduce mixture by two thirds. Strain and cool. Peel and place the bananas in a large mixing bowl. Put in sugar and puree with a large fork. Don’t get the mixture too smooth, leave small pieces of banana. Slowly stir in cider mixture, heavy cream and liqueur. Chill 2 hours before serving. Serves 12 (6 oz. servings). Enjoy!
Chicken Deluxe
2 Tbsp. margarine
1/4 c. slivered almonds
3/4 Tbsp. flour
1 (10-3/4 oz. ) can cream of mushroom soup
10-3/4 oz. milk
10-3/4 oz. sour cream
1/2 cup fresh mushrooms, sliced
2 oz. sherry
pepper
2 (10-oz.) skinless chicken breasts, pounded
2 Tbsp. margarine
Sauce: Melt 2 Tbsp. margarine in a saucepan. Add almonds and brown. Stir in flour to thicken. Add the cream of mushroom soup, milk and sour cream. Stir over low heat until sauce is heated throughout.
Chicken: Melt 2 Tbsp. margarine in a saute pan on high heat. Dredge chicken in flour and place in pan. Brown lightly on one side for color and turn over. Add mushrooms, sherry, 6 oz. of the sauce and pepper to taste. Heat until sauce is bubbly and chicken is cooked throughout. Remove chicken to a warm plate and cover with sauce. The left-over sauce is great over mashed or baked potatoes. Serves 2.
••••••••••
Cold Banana Soup
5 medium-size bananas
1 gallon apple cider
4 whole cinnamon sticks
10-15 whole cloves
1 Tbsp. allspice
1/2 cup sugar
1 pint heavy cream
1/4 cup banana liqueur
Bring cider to a boil with the 3 spices. Reduce mixture by two thirds. Strain and cool. Peel and place the bananas in a large mixing bowl. Put in sugar and puree with a large fork. Don’t get the mixture too smooth, leave small pieces of banana. Slowly stir in cider mixture, heavy cream and liqueur. Chill 2 hours before serving. Serves 12 (6 oz. servings). Enjoy!
Apple-Glazed Pork Kabobs
1 cup apple jelly
2 Tbsp. honey
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 pound boneless pork loin, cut into 1-inch cubes
1 tsp. garlic powder
1/2 tsp. celery salt
1/2 to 1 tsp. ground black pepper
1 large onion, cut into 1-inch pieces
2 large green sweet peppers, cut into 1-inch pieces
1 Tbsp. olive oil
In a shallow dish, soak eight 12-inch-long bamboo skewers in water 30 minutes. In a saucepan, combine jelly, honey, lemon juice, butter, cinnamon, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, 4 to 5 minutes or until of glaze consistency; stir frequently.
Sprinkle pork with garlic powder, celery salt, and black pepper. Thread pork, onion, and green peppers alternately onto skewers. Drizzle with oil. Grill, uncovered, directly over medium coals 12 to 15 minutes or until pork is barely pink in center and vegetables are tender. Turn frequently and brush with glaze after 6 minutes. If desired, stir sliced green onion into couscous (or rice, if you like); serve with kabobs. Makes 4 servings.
Filet Mignon with Peppercorn-Mustard Sauce
4 (4 oz.) beef tenderloin steaks (1-1/2 inches thick)
1/4 tsp. salt
1/4 tsp. coarsely ground or cracked black pepper
1 tsp. vegetable oil
1/3 cup minced shallots
1/2 cup cognac
1/2 cup fat-free beef broth
1/4 cup Dijon mustard
Sprinkle steaks with salt and pepper. Heat oil in a 9-inch cast-iron skillet over medium-high heat. Add steaks, and cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan, and keep warm. Add shallots to pan, and saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard, stir well. Reduce heat, cook 2 minutes, stirring constantly. Serve steaks with sauce. Yield: 4 servings (serving size: 1 steak and 2 Tbsp. sauce).
•••••••••••
Cherry-Almond Trifle
2 pkg. (3.4 oz.) each cheesecake flavor instant pudding
2 cups cold milk
1 tub (8 oz.) Cool Whip (thawed), divided
1/2 cup sour cream
20 Oreo cookies, coarsely chopped
1 can (21 oz.) cherry pie filling
1/2 tsp. almond extract
1/2 cup sliced almonds, toasted
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup Cool Whip and sour cream.
Cover bottom of 2-1/2 qt. bowl with cookies; top with pudding mixture. Mix cherry pie filing and extract; spoon over pudding mixture. Cover with remaining Cool Whip.
Refrigerate 1 hour. Sprinkle with nuts just before serving. Enjoy!
Strawberry Banana Trifle
Ingredients
1 cup sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
Additional strawberries or banana slices, optional
In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set side. In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes set aside. Toss bananas with lemon juice; drain and set aside. Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl.
Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired. Yield: 14 servings.
Enjoy!
Margarita Chicken Pasta Salad
Salad:
10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
1 lb. boneless skinless chicken strips for stir-frying
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 tablespoon olive or vegetable oil
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 can (15 oz) black beans, drained, rinsed
Dressing
1/2 cup fresh orange juice
1/4 cup olive or vegetable oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves
1 (4.5-oz.) can chopped green chiles
Cook rotini as directed on package. Drain. Rinse with cold water to cool; drain well. Meanwhile, in blender container or food processor bowl with metal blade,combine all dressing ingredients; cover and blend 30 seconds or until well combined. Set aside.
In resealable food storage plastic bag; combine chicken and taco seasoning mix; seal bag and shake to coat. Heat 1 Tbsp. oil in large nonstick skillet over medium heat until hot. Add chicken; cook 8 to 10 minutes or until golden brown and no longer pink in center, stirring frequently.
In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken. If desired, garnish with lime wedge and cilantro leaves. Serve warm or cold. Yiel
Cinnamon-Apple Breakfast Buns
1 (12.4-oz.) can refrigerated cinnamon rolls
1 (1.62-oz.) pkg instant cinnamon and spice oatmeal
1/4 cup firmly packed brown sugar
1/4 cup chopped pecans
1/4 tsp. ground cinnamon
dash of ground nutmeg
1 Tbsp. butter, melted
1 Granny Smith apple, peeled, cored, and cut into 8 rings
Preheat oven to 400 degrees. Separate cinnamon rolls, and place in a lightly greased 8- or 9-inch cakepan; set icing aside. Bake rolls according to package directions.
Meanwhile, stir together oatmeal and next 5 ingredients. Place 1 apple ring on each cinnamon roll; sprinkle mixture evenly over cinnamon rolls.
Bake at 400 degrees for 20-22 minutes.
Remove top to icing. Microwave icing at LOW (10% power) for 20 seconds; drizzle evenly over rolls.
Enjoy!
Mesquite Beef Kabobs
3 pounds beef sirloin steak, cut into 1-inch cubes
1 bottle Mesquite Marinade
2 tablespoons minced garlic
½ cup dry red wine
1 pint cherry tomatoes
1 pound whole button mushrooms
2 large yellow onions cut into large pieces
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Grilled Garlic & Herb Potatoes:
2 pounds red potatoes
1 tablespoon salt
½ cup Garlic & Herb Marinade
2 tablespoons mayonnaise
2 tablespoons olive oil
1 sliced small yellow onion
2 tablespoons margarine
Toss beef with Mesquite Marinade, garlic and wine in large container. Refrigerate for at least one hour or overnight for richer flavor. Soak wooden skewers in water for 20 minutes to prevent burning.
Alternate vegetables and meat through skewers. Brush vegetables lightly on all sides with olive oil; sprinkle with salt and pepper. Grill 4 to 5 minutes on both sides, or until cooked through. Boil whole potatoes with salt for 20 minutes, or until easily pierced by a fork. Let cool.
In a medium bowl, combine marinade, mayonnaise and olive oil. Slice potatoes into half-inch thick slices.
Light grill. Place 5 pieces of heavy duty foil, about 10″ x 12″, on a working surface; spray each with cooking spray. Pile eight potato slices onto each piece of foil. Top with sliced onions. Drizzle marinade mixture evenly onto piles. Dot tops with margarine. Fold sides of foil over and seal tightly, forming small cooking pockets.
Place pockets on main grill rack for about 35 minutes. Enjoy!
Turtle Nut Cake
Ingredients
1 package (18-1/4 ounces) German chocolate cake mix
1 package (14 ounces) caramels
1/2 cup evaporated milk
6 tablespoons butter, cubed
1 cup chopped pecans
1 cup (6 ounces) chocolate chips
Pecan halves for garnish, optional
Directions: Prepare cake according to package directions. Set aside half of batter; pour remaining batter into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 18 minutes.
Meanwhile, in a small saucepan, melt the caramels, milk and butter. Remove from heat; stir in nuts. Pour over cake. Sprinkle with chocolate chips, then pour reserved batter over top.
Bake 20 minutes longer or until cake springs back when touched lightly. Cool on a wire rack. Cut into squares and top each with a pecan half if desired. Yield: 20 servings.
Enjoy!
Cheesy Green Bean Casserole
2 pkg. (16 oz. each) frozen French-cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1-1/2 cups hot water
1/4 cup butter
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
Heat oven to 350ºF.; Combine beans and soup in 2-qt. casserole; top with Velvetta; Add water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture. Bake 35 to 40 min. or until heated through.
Enjoy!
Stuffed French Toast with Strawberries
Ingredients:
8 slices white or wheat bread, cut 1 inch thick
8 ounces cream cheese
6 tablespoons strawberry preserves
1-1/3 cups milk
4 eggs
2 teaspoons granulated sugar
2 teaspoons vanilla
1 teaspoon cinnamon
4 tablespoons powdered sugar
4 cups sliced strawberries
Cut each bread slice in half crosswise. With a sharp knife cut a horizontal slit in each half slice to make a pocket. In a medium bowl, combine cream cheese and preserves. Spread 1/16 (approximately) of the mixture inside each bread pocket.
Pinch edges of bread together to hold filling.
In a shallow bowl, whisk together milk, egg, sugar, vanilla and cinnamon. Dip filled bread slices in egg mixture to coat. Cook about 6 minutes or until golden brown, turning once.
Top with strawberries and sprinkle with powdered sugar.
Brunch ideas: Serve these with scrambled eggs (add some chopped chives for a nice touch), and your choice of breakfast meat.
Enjoy!
Slow-Cooked Swiss Steak
3/4 cup flour
1 tsp. pepper
1/4 tsp. salt
2 to 2-1/2 pounds boneless round steak
1 to 2 Tbsp. butter
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1-1/3 cups water
1 cup sliced celery, (opt.)
1/2 cup chopped onion
1 garlic clove, minced
1 to 3 tsp. beef bouillon granules
In a shallow bowl, combine flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture. In a skillet, brown steak in butter. Transfer to a slow-cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until the meat is tender. Yield: 6 servings.
Enjoy!
Italian Surprise
1 pound ground beef
1 (16 oz.) pkg noodles
3/4 cup sour cream
1 medium onion, chopped
1 (10 oz) can tomatoes with chilies, drained
1 (16 oz.) can tomato sauce
1 (16 oz.) pkg. Monterey Jack cheese
1/2 cup Parmesan cheese
1 bay leaf
salt and lemon pepper to taste
Brown ground beef and onions, drain. To meat mixture, add tomatoes, tomato sauce, bay leaves, salt and pepper. Cook noodles as directed on package; drain and mix in sour cream and lemon pepper to taste. In a 9x13x2 inch casserole dish, layer noodle mixture, meat mixture, Monterey Jack cheese and Parmesan cheese. Repeat for second layer. Bake at 350 degrees for 30 minutes. Serves 6-8.
Enjoy!
Black-Eyed Pea Casserole
2 pkgs.(6 oz. each) long grain and wild rice mix
2 pounds ground beef
2 medium onions, chopped
2 small green peppers, chopped
4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
2 cans (10-3/4 oz.each) condensed cream of mushroom soup, undiluted
1-1/3 cups shredded cheddar cheese
In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain.
In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2 qt. baking dishes. Cover and bake at 350 degrees for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Enjoy!
Sweet-and-Sour Pork Chops
8 pork chops
1 can apples
3 small onions, sliced
Sauce:
1 cup ketchup
1/4 cup Worcestershire sauce
8 Tbsp. brown sugar
3 Tbsp. cider vinegar
Remove fat from pork chops. Mix together ingredients for sauce. Line the bottom of a 9×13-inch pan with onions and apples. Pour half of the sauce over onions and apples. Layer pork chops over sauce, then cover with remaining sauce. Cover and bake in a 350 degree oven for 1 hour. Uncover and bake for 30 more minutes. Serves 4-8.
Enjoy!
Having a cookout soon? Try making Pina Colada cupcakes for an easy dessert.
Pina Colada Cupcakes
1 box yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 tsp. rum extract
1 can (8 oz.) crushed pineapple in juice, undrained
3 eggs
1 tsp. coconut extract
1 tsp. rum extract
1 container (12 oz.) whipped vanilla frosting
3/4 cup shredded coconut
Heat oven to 375 degrees for shiny metal pans (or 350 degrees for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, oil, water, 1 tsp. rum extract, the pineapple with juice and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide the batter evenly among muffin cups.
Bake 14 to 19 min. or until toothpick inserted in center comes out clean. Cool 10 min., remove from pan to cooling rack. Cool completely, about 30 min.
Stir coconut extract and 1 tsp. rum extract in to frosting . Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temp.
Note: If you are using a beach theme, decorate the cupca
This recipe calls for the jumbo shrimp (16 per pound). You can use it for an entree or heavy hors d’oeuvres.
Clam-Stuffed Shrimp
1 pound unpeeled jumbo fresh shrimp
3/4 cup round buttery cracker crumbs (15 crackers)
3 Tbsp. butter or margarine, melted
1 (6-1/2 ounce ) can minced clams
2 Tbsp. chopped fresh parsley
1/8 tsp. garlic powder
1/8 tsp. salt
Dash of pepper
1/4 cup dry sherry
Peel shrimp, leaving tails intact; devein, if desired. Cut a slit almost through back of shrimp. Open shrimp, and flatten. Set aside
Combine cracker crumbs and butter. Stir in clams and next 4 ingredients. “Top each shrimp evenly with mixture.
Place shrimp in an ungreased 11×7-inch baking dish. Bake at 350 degrees for 20 minutes, basting occasionally with sherry. Serve immediately. Yield: 4 servings.
Enjoy!
This is a prize-winning recipe that is great for the holidays. It’s made in a tube pan so you can select the style to suite the occasion.
Orange-Cranberry Torte
2-1/4 cups flour
1 cup granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chopped walnuts
1 cup snipped pitted dates
1 cup fresh cranberries
2 eggs, beaten
1 cup buttermilk or sour milk
1 cup cooking oil
1 Tbsp. finely shredded orange peel
1/3 cup orange juice
1/3 cup granulated sugar
1 cup whipping cream
2 Tbsp. powdered sugar
1 Tbsp. cream sherry
Grease and flour a 10-inch fluted tube pan; set aside. In a large bowl, stir together flour, the 1 cup granulated sugar, baking powder, baking soda, and salt. Stir in nuts, dates, and cranberries; set aside.
In a medium bowl, mix together eggs, buttermilk or sour milk, oil, and orange peel; stir into flour mixture until dry ingredients are moistened. Pour into prepared pan, spreading evenly.
Bake in a 350 degree oven about 55 minutes or until wooden toothpick inserted into center of the cake comes out clean. Cool on wire rack for 15 minutes. Using a narrow metal spatula, loosen torte from side of pan. Invert torte onto wire rack; remove torte from pan. Place wire rack over a tray.
In a small saucepan, cook and stir the orange juice and the 1/3 cup granulated sugar over low heat until sugar dissolves. Slowly spoon orange juice mixture over warm cake. (Spoon any juice mixture, that drips onto tray, over cake.) Cool torte completely on rack.
To serve, in a chilled bowl, combine whipping cream, powdered sugar, and sherry. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form. Serve whipped cream with slices of torte. Serves 16.
Enjoy!
If you have any Thanksgiving turkey left over, try this delicious casserole.
Turkey/Wild Rice Casserole
1 box long grain/wild rice mix, prepared according to instructions on the package
2 pkgs (10 oz. each) frozen broccoli, thawed and drained
6 cups leftover cubed turkey
Sauce:
1/2 cup creamy salad dressing or mayonnaise
2 cans (10-3/4 oz. each) cream of chicken soup
4 oz. water chestnuts, sliced and drained
1/2 tsp. lemon juice
1 cup shredded cheddar cheese
Spread cooked wild rice mixture over bottom of greased 13x9x2-in. baking pan. Place broccoli spears on top of rice; add cubed turkey. Combine sauce ingredients except cheese; spread over top of casserole. Sprinkle cheese over all. Bake at 350 degrees for 55 minutes or microwave on high for 12 minutes or until casserole is heated through. Yield: 8 servings. Enjoy!
Note: I like to use one can of cream of chicken soup and one can of cream of mushroom soup for a change.
Enjoy!
If you need an easy casserole to fit in with your busy schedule, this may be the one to try.
Easy casserole
1-1/2 lbs. ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery stalks, sliced
1 quart tomato juice
1-1/2 cups catsup
1-1/4 cups uncooked macaroni
1 tsp. chili powder or to taste
1/4 tsp. garlic powder
salt and pepper to taste
In a Dutch oven, brown beef over medium-high heat. Add onion, green pepper and celery. Continue to cook until vegetables are crisp-tender. Drain excess fat. Add all remaining ingredients. Cover and simmer 2 hours or until the macaroni is tender and the liquid is absorbed. Yield: 8 servings.
Enjoy!
Baked Tomatoes Stuffed W. Chicken and Spinach
1/4 cup chopped onion
1 cup skim milk
1/4 cup flour
2 tsp. chicken bouillon
4 slices Swiss cheese, cut into pieces
2 cups chopped, cooked chicken
1 (10-oz.) pkg. frozen chopped spinach, thawed and drained
4 large tomatoes, tops cut off and insides scooped out
Preheat oven to 350 degrees. In a medium saucepan, cook onion in 1/4 cup water over medium heat until tender. In a small bowl, combine milk, flour and bouillon; stir until smooth. Add to onion. Cook and stir until mixture thickens. Add cheese and remove from heat. Stir until cheese melts; set aside. In a medium bowl, combine chicken, spinach and 1 cup of sauce. Mix well and stuff tomatoes. Place in an 8x8x2 inch baking dish, pour 1/2 cup water around tomatoes. Cover and bake 30 minutes until hot. Serve with remaining sauce. Serves 4.
Enjoy!