Thursday, September 3, 2015

{soups-salads-and-salad-dressings} August 30th Recipe Round Robin 2015


Theresa shares


{1}      Low Carb Pizza, submitted by Theresa in Bardstown, Kentucky,


Pizza crust:
1 1/2 cups shredded mozzarella
3/4 cup almond flour
2 Tbsp. cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet

Preheat oven to 425 degrees F.
Microwave the mozzarella and cream cheese until smooth.
Mix the cheese with the almond flour and egg. I also add a few dashes of oregano.
Flatten out the dough on the parchment paper/cookie sheet.
Liberally sprinkle the crust with garlic salt. Poke the dough a bit with a fork to prevent bubbles*.
Bake for 8 minutes, and poke any bubbles.
Bake for another 4-6 minutes until it is slightly brown on top.
Add any ingredients for your topping and then pop back into the oven to melt the cheese on top.





Low Carb Cinnamon Bun, submitted by Theresa,


Servings 6

6 eggs, separated
1/2 tsp Cream of Tartar 
4 oz Cream Cheese

1/4 Cup Splenda or liquid equivalent
1 Tbsp. Cinnamon


1/2 Cup Heavy Whipping Cream
2 Tbsp. Sugar Free Caramel Syrup
1/4 tsp Vanilla
1/8 tsp. Maple Extract
1/8 tsp. Liquid Sucralose


Cinnamon Bun:

Preheat oven to 350 degrees.
Separate the eggs very carefully, there must be no yolk in the white.
In one bowl, mix together the egg yolks, Cream Cheese. Cinnamon, 

and Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites 

and beat the whites on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, 

but try and not break down the fluffiness of the egg whites too much.
Line cookie sheet with parchment paper.
With a large spoon, "scoop" the mixture into 6 even rounds on the cookie sheet.
Bake on the middle rack for 25 minutes or until golden brown.
Remove from the pan and cool on a rack or cutting board.


Add all ingredients to small sauce pan cook on medium heat, mixture will thicken 

as it cooks make sure to whisk several times.





Cocoa Peanut Butter Brownie Bites with Cream Cheese Swirl, submitted by Theresa,


2 eggs

1/2 cup peanut butter

4 teaspoons Stevia granulated [I used 3 packets of Splenda]

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoon cocoa powder

2 tablespoons sugar free chocolate syrup

1/2 teaspoon baking powder

4 tablespoons almond powder


Mix this all together and pour into a greased 8x8 pan.


Cream Cheese Swirl:

3 ounce cream cheese softened

1/2 teaspoon vanilla

1 packet Splenda

1 eggs


Blend this all and drizzle over chocolate batter and swirl with a knife.


Chop walnuts and sprinkle on top if desired.

Bake for 350 degrees for about 15 minutes.




{2}     Cranberry Avocado Salad, submitted by Deb Marcovitch in Canada


PREP TIME ~ 15 MINUTES grin emoticon




12 oz. baby mixed greens, spinach and/or arugula

2 medium avocados ~ sliced

3/4 cup dried cranberries

3/4 cup roasted almonds



2/3 cup extra virgin olive oil

1 tbsp. poppy seeds

1/2 tsp. paprika

2 tsp. dried mustard

1 tablespoon minced sweet onion

1/4 cup white balsamic vinegar

1/4 cup raw honey (optional)

Sea salt and freshly ground black pepper



Preparation Instructions:

In a bowl, combine all the ingredients for the dressing, season to taste, and stir well.

Place the greens in a large bowl. Add the avocado and dried cranberries.

Pour 1/4 cup of the dressing over the salad and toss gently.

Scatter the almonds over the salad.

This salad has plenty of flavor and texture contrasts to keep it interesting, not to mention 

a healthy dose of the good fats from avocado slices and olive oil.







Fruit Banana Split for 2, submitted by Deb Marcovitch in Canada






2 bananas, peeled and sliced lengthwise

1/4 cup nuts of your choice ~ roasted (for extra flavor if you like) and chopped

Fresh fruits ~sliced


1/2 cup fresh strawberries ~ sliced

1/2 cup fresh blueberries

1/4 cup raw honey

1/3 cup water




Combine the honey and water in a saucepan placed over a medium heat.

Stir in the blueberries/strawberries and stir until well mixed.

Bring to a boil ~ "reduce" heat and simmer for 5 minutes.

Pour the sauce in a food processor, and pulse until smooth.

Arrange each sliced banana on a plate and top with fresh fruits of your choice.

Drizzle the blueberry and strawberry sauce all over the banana, and sprinkle with roasted nuts.






{3}       Whiskey Peach Sauce, submitted by Vicki in Sarasota,


Yield:  2 1/2 cups


Active time:  10 minutes

Total time: 30-35 minutes


3 cups coarsely pureed very ripe peaches (about 5 small,  or 3 large)

1 cup lightly packed dark brown sugar

1 cup granulated sugar

6 tablespoons whiskey

2 teaspoons lemon zest


Combine the peaches, sugars, whiskey and lemon zest in a large, heavy bottomed pot.  

Bring to a boil, stirring occasionally, until  the sauce has thickened, 20-25 minutes. 

Remove pot from the heat.

To preserve the sauce, ladle it into hot sterilized jars and process them in a hot water bath 

for 10 minutes.  Otherwise, store the sauce in the refrigerator for up to a month, if it last that long.


Recipe from Jodi Thompson,

July 2015




{4}      Auntie Anne's Caramel Apple Soft Pretzels, submitted by SunDance  in Sterling, VA,

1 1/2 cups warm water
2 Tbsp. sugar
2 1/2 tsp. dry active yeast (1 packet)
2 tsp. salt
4 1/2 cups (24 oz.) all-purpose flour + 1 Tbsp.
6 Tbsp. melted butter
1 1/2 cups diced apple
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 quarts water
3/4 cup baking soda
1 egg yolk + 1 Tbsp. water for egg wash
1 can Dulce de Leche
Course Sea Salt

Place the water, sugar and salt in the bowl of an electric mixer and sprinkle the yeast on top of the water. 

Let it foam for 5-10 minutes begins.

Using the dough hook, mix in 24 oz. flour and the melted butter on low speed until well combined. 

Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 

approximately 5-6 minutes.

Remove the dough from the bowl, spray the bowl with nonstick spray, then place the dough back in the 

bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has 

doubled in size.

Meanwhile, peel and chop the apples into small chunks, toss the apples with cinnamon, nutmeg and 1 Tbsp

flour. After the dough has doubled, pour the apples into the dough and knead to combine.

Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray, 

Set aside.

Bring the water and the baking soda to a boil in large sauce pot.

In the meantime, dump the dough out onto a slightly floured work surface and divide into 8 equal pieces 

(or 16 pieces for mini pretzels.)

Spray a work surface with nonstick spray. Roll out each piece of dough into a 24-inch rope (12-inch for minis.) 

The apples will pop out a little, but keep rolling and you will reincorporate them.

Make a U-shape with the rope. Take the ends and cross them over each other twice, and press onto the bottom 

of the U to form the pretzel. Place onto the parchment-lined sheets.

Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas. 

Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture.

Bake until dark golden brown, 12 to 14 minutes.

Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.

For the Dulce e Leche Caramel Drizzle: Because Dulce de Leche doesn't "set" like frosting, it's best to drizzle the 

pretzels right before serving. Place them in an airtight container to keep fresh. When ready to serve, warm the 

dulce de leche until slightly thin. Then place in a zip bag. Cut a small hole in the corner of the bag and "pipe" the 

warm caramel over the soft pretzels. Sprinkle with course sea salt and serve.




{5}       Chocolate Caramel Pecan Candies, submitted by John in New York


1 heaping cup of pecans

16 chewy caramels

1 cup white chocolate

1/4 cup of milk chocolate



Preheat oven to 350 degrees F.


Line a rimmed baking sheet with parchment paper.

Arrange pecans on cookie sheet in a single layer. 

Bake for about 8 to 10 minutes, or until lightly toasted. 

I always say the nuts are done when you can smell them.

Allow pecan to cool. Then arrange them into 16 clusters on the pan. 

I find keeping them all flat works better, if you try to stack they 

just shift when moving the cookie sheet.

Place a caramel on top of each cluster of pecans.

Pop the cookie sheet in the oven, bake for about 2 to 3 minutes. 

Watch closely as you want the caramel to melt but not so much that it 

spreads too much. 

You want it to melt just enough to soften but not become a flat mess. 

Remove the cookie sheet from the oven and allow to cool completely.

Melt the white chocolate. 

I like doing mine with the double boiler method. 

I place a saucepan of water on the stove, warm over medium heat, place a 

heat proof bowl over top with the chocolate inside and melt until smooth. 

Spoon the melted white chocolate over top of the clusters. 

I like keeping it in the middle so you see the caramel and pecans sticking 

out from underneath. Allow to cool.

With the same double boiler method melt the milk chocolate. 

Then drizzle that over top of the clusters.

Pop them in the fridge until they set.


Source:    Cravings of a Lunatic




{6}       One Pan Jambalaya, submitted by Pam in Kentucky


Serves 8


Prep Time - 10 minutes 

Cook Time - 40 minutes 

Total Time - 1 hour




1 lb smoked turkey sausage, sliced thinly

2 boneless, skinless chicken breasts, cut into bite size pieces

1 tsp salt

1 tsp pepper

1 tsp chili powder

2 Tbsp butter

2 Tbsp flour

1 small onion, chopped

1 cup bell peppers, chopped (I used a combo of red, green and yellow peppers)

1 tsp Cajun seasoning

2 cups chicken stock

1 cup rice (I used white but brown would work as well)

1 tsp dried basil


In a large pan, with a tight firing lid, cook sausage over medium heat until well browned, remove to a plate

Add chicken, salt, pepper & chili powder into same pan and cook until just browned, remove to plate 

with sausage (chicken does not have to be cooked all the way through)

Melt butter in the same pan and then whisk in flour for a few minutes, to cook out flour taste

Add in onion and bell peppers, cooking for 4-5 minutes or until veggies begin to soften

Stir in Cajun seasoning, chicken stock & rice

Bring to a boil, then cover pan reducing heat to a simmer and cook for 20-25 minutes, or until liquid is absorbed

Fluff jambalaya with a fork and let sit for 5 minutes

Sprinkle with dried basil.




{7}      Paula Den's Cherry Cheese Trifle, submitted by Claudette in CA


1 (8 ounce) packages cream cheese, softened

1 (14 ounce) cans sweetened condensed milk

1 (12 ounce) containers frozen whipped topping, thawed and divided

1/2 teaspoon almond extract

13 ounces angel food cake

2 (21 ounce) cans cherry pie filling



In a medium bowl, combine cream cheese and sweetened condensed milk.

Beat with an electric mixer until smooth.

Stir in 1/2 of whipped topping and almond extract; set aside.

Tear angel food cake into 1 inch pieces.

Place 1/3 of cake pieces in bottom of a trifle bowl.

Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.

Repeat layers twice more.

Spread remaining whipped topping over top of trifle, sealing to edges.

Garnish with additional pie filling and sliced almonds if desired.




{8}      Baby's Southern Banana Pudding, submitted by Kenny in CA


TOTAL TIME 30minutes......




Yield:  8 servings


2 cups milk

1 cup sugar

2 tablespoons flour

1⁄2 teaspoon salt

1 teaspoon vanilla

2 eggs, separate out yolks

1 (10 ounce) package vanilla wafers

6 bananas, sliced

1⁄4 cup butter

1⁄4 teaspoon cream of tartar

4 tablespoons sugar


Cream egg yolks, butter, flour, sugar, salt and flavoring well over very low heat on the stovetop. 

Gradually add milk. Cook at medium temperature on stove until "thick enough". Stir frequently.

Make layer of bananas and wafers in bottom and up sides of an oven proof bowl or dish. 

Pour half of thickened pudding mixture over this.

Make a second layer of bananas and wafers. Pour remaining pudding over this.

Whisk 2 egg whites at high speed until frothy. Add cream of tartar. Add sugar 1 tablespoon at a time. 

Beat until peaks form. Spread on top of pudding mixture making peaks. Bake at 400 for 8-10 minutes.

Serve at room temperature or chilled.




{9}      Texas Peanut Butter Sheet Cake, submitted by Nadine in Mo


2 cups all-purpose flour 

2 cups sugar 

1/2 teaspoon baking soda 

1 teaspoon salt 

1 cup butter 

1 cup water 

1/4 cup creamy peanut butter 

2 eggs, beaten 

1 teaspoon vanilla extract 

1/2 cup buttermilk 


Peanut Butter Icing: 

1/2 cup butter 

1/4 cup creamy peanut butter 

1/3 cup plus 1 tablespoon milk 

1 (16-oz.) package powdered sugar 

1 teaspoon vanilla extract 


Combine flour, sugar, salt and baking soda in a large bowl; set aside. 

Combine butter, water and peanut butter in a saucepan over

 medium heat; bring to a boil. 

Add to flour mixture and mix well; set aside. 

Combine eggs, vanilla and buttermilk; add to peanut butter mixture. 

Spread batter in a greased 15" x 10" jelly-roll pan. 

Bake at 350 degrees for 25 to 28 minutes or until cake springs 

back when gently touched. 

Spread Peanut Butter Icing over warm cake and garnish, if desired. 


Peanut Butter Icing: 

Combine first 3 ingredients in a saucepan over medium heat; bring to a boil. 

Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency. 




{10}     Clean Zucchini Bread Scones, submitted by Pam in Clifton, New Jersey,


1 1/2 cups (180g) white whole wheat flour 

1 1/2 tsp baking powder

1 1/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

2 tbsp (28g) unsalted butter, cold and cubed

1/2½ cup (120g) plain nonfat Greek yogurt

3 Tbsp (45mL) pure maple syrup

2 Tbsp + 2 tsp (40mL) nonfat milk, divided

1 tsp vanilla extract

1 cup (110g) shredded zucchini, patted dry*


Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. 

Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. 

Make a well in the center. 

Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla extract. 

Fold in the zucchini.

Shape the dough into a 3/4" tall circle on the prepared baking sheet, and brush with the remaining milk. 

Slice the circle into 8 triangular segments with a sharp knife. 

Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. 

Cool on the pan for 5 minutes before transferring to a wire rack.

Notes: The zucchini must be patted dry to remove excess moisture. 

This prevents the loaf from collapsing while it cools. 

To do so, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded 

zucchini on top. 

Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel

turns wet. 

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.




{11}      Bacon Potato Salad, submitted by Jodi in Jackson, MO,


TOTAL TIME: Prep: 30 minutes + chilling




4 cups cubed red potatoes 

1 cup chopped onion 

7 bacon strips, cooked and crumbled 

2 tablespoons minced fresh parsley 

1-1/3 cups mayonnaise 

3 tablespoons grated Parmesan cheese 

3 tablespoons prepared ranch salad dressing 

2 tablespoons prepared mustard 

4 teaspoons white vinegar 

1/2 teaspoon minced garlic 

1/4 teaspoon salt 

1/4 teaspoon pepper 




Place potatoes in a large saucepan and cover with water. 

Bring to a boil. Reduce heat; cover and cook for 10-15 minutes 

or until tender. Drain. 

In a large bowl, combine the potatoes, onion, bacon and parsley. 

In a small bowl, combine the remaining ingredients. 

Pour over potato mixture; toss to coat. Refrigerate for 1 hour or 

until chilled. 


Yield: 8 servings




Touchdown Butterscotch Dip, submitted by Jodi in Jackson, MO,


2 11-oz. packages butterscotch chips
5-oz. can evaporated milk
2/3 cup chopped pecans
1 Tbsp. rum extract
apple and pear wedges


Combine butterscotch chips and evaporated milk 
in a slow cooker. Cover and cook on low setting for 
45 to 50 minutes, until chips are softened; stir until 
smooth. Stir in pecans and extract. Serve warm with 
fruit. Makes about 3 cups





{12}     Zoodles with Sardines, Tomatoes & Capers, submitted by David Fleury,


4 oz. can brisling sardines packed in olive oil

1 Tbsp. extra virgin olive oil

1 tsp. garlic, chopped

1/2 cup ripe tomatoes, chopped

1 Tbsp. capers, drained

4 cups zucchini noodles

Salt and pepper to taste

1 Tbsp. fresh parsley, chopped


Open the sardines and gently pour the oil into a large sauté pan over medium high heat.  

Add the 1 Tbsp. olive oil to the sardine oil.

Add the garlic to the oil and cook for one minute or until fragrant and sizzling.

Add the capers and tomatoes and cook for another minute

Add the sardines and cook another minute.

Add the zucchini noodles and stir gently so they don't break up the sardines too much.  

Cook for 2 minutes or longer if you like them really soft.

Season with and pepper to taste

Garnish with parsley and serve hot.

Parmesan cheese on top is optional.




{13}       Portobello Philly Cheesesteaks, submitted by Muriel,


Recipe By: 3 Beans on a String


Serving Size: 6




6 large Portobello mushroom, stems removed

1 tablespoon olive oil

1 whole sweet onion, peeled, slice in thick rings

1 whole green bell pepper, peeled and sliced

2 cloves garlic, minced

salt & pepper

1 pound good quality deli roast beef

1/2 pound provolone cheese, thinly sliced




Preheat the oven to 375 degrees. Place the mushrooms on a baking sheet, 

stem side up, and bake for 10 minutes in the preheated oven. 

Set aside.


While the mushrooms are baking, heat the olive oil in a cast iron skillet 

or a salute pan. 

Add the onions and bell pepper and cook until the vegetables are soft and 

the onion is translucent, 6 to 8 minutes. {I cooked my onions and peppers longer - I like them soft.}

Add the garlic and cook for 30 

more seconds. Remove from heat and set aside.


Layer 3 to 4 slices of the roast beef onto each mushroom. 

Top the roast beef with 2 pieces of provolone, followed by a generous portion 

of the onions and bell peppers. Season with salt and pepper.   




{14}   Refrigerator Pickles, submitted by Diane in Bucks County, PA,



4 cups water

10 cloves garlic, peeled

2 cups white vinegar

6 tsp kosher salt

Several sprigs fresh dill

1 tsp celery seed

1 tsp coriander seed

1 tsp mustard seed

1/2 tsp black peppercorns


6 Kirby cucumbers, quartered lengthwise 

6 medium carrots, peeled and cut in half lengthwise

A handful of green beans

A few pieces of cauliflower

2 jalapenos (optional) 


In a medium saucepan, boil water; reduce to simmer and add garlic. 

Cook 5 minutes. Add vinegar and salt; bring to boil. 

Stir until salt dissolves. Remove from heat.

In two 1-quart mason jars, add dill, seeds and peppercorns. 

Using tongs, remove garlic from brine and add to jars. 

Pack jars with vegetables and jalapenos (optional.) 

Bring brine to a boil and pour over vegetables, to cover. cool, cover and 

refrigerate. The pickles are best after a few days and keeps up to 3 months. 


Serves 32.


Nutrients per serving: Calories 33;protein 2g; carbohydrates 6g; fat 0g; 

cholesterol 0mg; fiber 5g; sodium 32mg





{15}   Vermont Fried Apple-Maple Rings, submitted by Sherril Gerard in Santa Ana, CA,


1 cup Pancake Mix

1/2 tsp. Cinnamon

Dash of Nutmeg

Dash of Maple Extract

1 cup milk

1 large egg

1 Tbsp. melted butter, plus more for cooking

1 tsp. vanilla extract

2 firm apples, peeled, cored, and cut into 1/4" slices

1 pint maple syrup


Mix together the first 7 ingredients until just combined,

the batter will be slightly lumpy.

Heat skillet over medium heat, brush with 2 tsp. butter or oil.

Dip each apple slice in the batter.

Cook 1 to 2 minutes per side, until golden brown.

Serve hot with butter and plenty of maple syrup.


(I use the special pancake mix from Vermont Country Store, but in a pinch, this version of mine is very, very close)




{16}   Amish Cinnamon Bread, submitted by Karen Gardner in Sheridan, Wyoming, 


No kneading, you just mix it up and bake it

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda



Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon



Cream together butter, 2 cups of sugar, and eggs. 

Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). 

Mix in separate bowl the 2/3 c sugar and cinnamon. 

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. 

Add remaining batter to pans; sprinkle with last of cinnamon topping. 

Swirl with a knife. Bake at 350 degrees for 45-50 minutes.

Or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.




{17}   Cabbage Roll Casserole, submitted by Ruth B. in Calgary, Ab. Canada, 


Prep time 5 minute

Cook time 30 minutes


Serves: 6 


This savory cabbage roll casserole can be cooked low and slow in one pot or prepared as a 

30-minute meal. (Alternate instructions at the end.)


1 lb. lean ground beef

1 onion, diced

3 cloves garlic, minced

1/4 tsp. ground thyme

1 tsp. dried oregano

3/4 tsp. kosher salt

a few grinds of black pepper

1/4 tsp. caraway seeds, optional

1 cup brown rice, uncooked (use white rice if following 30-minute instructions)

14 oz. petite diced tomatoes, undrained

8 oz. tomato sauce

2 cups beef broth

12 oz. bag shredded cabbage (coleslaw mix with carrots and cabbage works great)

1 cup mozzarella cheese

1/4 cup grated parmesan cheese


Low and Slow Method


In an oven-safe Dutch oven or large skillet over medium-high heat, sauté beef and onions. 

Stir in oregano, thyme, salt, pepper, and caraway seeds while cooking.

When meat is cooked through and onions are tender, add garlic and rice, and sauté 3 minutes 

longer. Stir in beef broth, tomatoes, and tomato sauce. 

Bring to a boil, then reduce heat to simmer and cover. 

Cook at least one hour, or up to 2 hours.

Stir in cabbage, and replace lid. (Mixture will seem very dry at this point, but the cabbage will 

release water as it cooks.) Simmer over very low heat about 10 minutes longer. Turn broiler to high.

Remove lid and turn off heat. 

Sprinkle cheeses over the top of the cabbage mixture, and place the pot under broiler for 3-5 minutes, 

until cheese is bubbly and starting to brown. Enjoy!


30-Minute Method for Cabbage Roll Casserole


Using the beef broth as the cooking liquid, cook the white rice.





{18}     Beef Bourguignon Mix, submitted by Pat,

5 tsp. beef bouillon granules or 5 beef bouillon cubes, crumbled

1 bay leaf

2 tsp. dried thyme

1 tsp. salt

1/2 tsp. freshly ground black pepper

3 Tbsp. flour

In small bowl, mix ingredients. Store in airtight container and label with a 3 month expiration date. 
Makes about 1/3 cup
Boeuf Bourguignon:

2 Tbsp. olive oil

3 pounds boneless beef stew meat, cut into 1 1/2 inch cubes

3 large onions, sliced

6 medium size carrots, sliced into 1/2 inch thick rounds

3 cloves garlic, crushed

1 package Boeuf Bourguignon mix, see above

One 14.5 oz. can chopped tomatoes with their juice

1 1/2 cups dry red wine

3 cups water

Preheat oven to 325. Heat oil in 4 quart Dutch oven over high heat. Add meat a few pieces at a time and brown, transferring the browned pieces to a platter. Add the onions, carrots, and garlic and sauté till the vegetables begin to soften. Add boeuf bourguignon mix and stir till the mix begins to melt into the vegetables. Add tomatoes and bring to a boil. Return meat to pan and add wine. Bring to a boil, stirring up any browned bits from the bottom of the pan. Add water, cover and put in oven for about 3 hours till meat is fork tender. Remove meat and vegetables from pan and set aside. Remove any fat from cooking liquid and boil for about 10 minutes to reduce liquid and concentrate the flavors. Remove bay leaf, return meat and vegetables to pan and stir. Serve at once with steamed red potatoes and a green salad. 
Serves 6 to 8
{19}   Zucchini Apple Pie, submitted by Hilda in Ezel KY,
"Everyone will think there's apple in this delicious pie, but there really isn't. Peeled, sliced zucchini are sautéed in lemon juice until just tender, and then it's combined with all the usual apple pie fixings: sugar, cinnamon, brown sugar, nutmeg and flour. The filling is piled into a pastry crust, dotted with butter and topped with a second crust. It bakes for about 40 minutes."
1 recipe pastry for a 9 inch double
crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar 1 1/2 teaspoons ground
1 1/2 teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour Directions:
Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise 
(as you would cut apples for apple pie). 
Toss together 4 cups chopped zucchini, lemon juice and salt. 
Place mixture into frying pan and cook until tender-crisp.
In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. 
Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
Place filling into a 9 inch pie crust, dot with butter, and place top crust on. 
Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.
{20}    Salmon with Garlic Ginger Butter, submitted by Judy in Brooksville, Florida,
6 salmon  fillets
1 stick plus 2 Tbsp. butter chopped
3 Tbsp. soy sauce
2 garlic cloves crushed
2 inch piece  fresh ginger, grated
1 1/2 Tbsp. brown sugar
 1 tsp. finely grated lemon peel
3 Tbsp. fresh lemon juice
Cook salmon on heated oiled grill pan or skillet to desired degree of done.
Stir remaining ingredients in small pan over low heat until butter melts.
Spoon butter mixture over salmon & serve with steamed rice & baby bok Choy 
or your veggie choice.
{21}   Honeybun Cake, submitted by Freddie in San Antonio, Texas, 
1 yellow cake mix -- 18.5 oz
3/4 cup vegetable oil

4 eggs

8 ounces sour cream

1 cup  brown sugar -- packed
1 Tbsp.  ground cinnamon


2 cups powdered sugar

4 Tbsp.  milk

1 Tbsp.  vanilla
Preheat oven to 325.  In a large mixing bowl, combine cake mix, oil, eggs and sour cream.
Stir by hand abut 50 strokes or till most large lumps are gone.
Pour half the batter into an ungreased 9 x 13" glass baking dish.
Combine the brown sugar and cinnamon and sprinkle over the batter in the cake pan.
Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon.  
Twirl the cake with a butter knife till it looks like a honey bun (or whatever design you like.)
Bake for 40 minutes or till a toothpick inserted in the center comes out clean.
Frost the cake while it is still fairly hot.  Serve warm.
Whisk together the sugar, milk and vanilla till smooth.
Made this 8-2015 and we like it a lot. 
Yield:  "1 cake"
{22}   Pumpkin Flan, submitted by Ana in Rio de Janeiro, Brazil, 
2 cups sugar
1 cup milk
1 cinnamon stick
2 cups pumpkin pulp purée from a small sugar pumpkin or from canned pumpkin purée (see Cook's Note)
2 cans sweetened condensed milk (14 ounces each)
3 eggs
Freshly shaved coconut, for serving (optional)
Directions for Caramel:
Pour sugar into a 10-inch Bundt pan. Cook over medium heat, directly on the stove top, 
until the sugar melts completely and turns golden brown, 10 to 12 minutes. 
Swirl the pan allowing the caramel to completely cover the base and about 1 1/2-inch up the 
sides of pan. Set aside to cool and harden.
Directions for Flan:
In a medium sauce pan over medium-high heat, add milk and cinnamon stick and bring to a light boil.
Turn heat down to medium-low and cook for 7 minutes. Turn heat off and remove cinnamon stick. 
Set aside to cool.
Preheat oven to 375 degrees F.
In a blender, add pumpkin puree, sweet condensed milk, eggs, and milk. 
Blend until incorporated, 40 seconds. 
With a large spoon, remove foam that forms on surface. 
Tilt flan mixture onto Bundt pan and cover with aluminum foil. 
Place Bundt pan into a large ovenproof baking pan filled up with warm water up to about half way. 
Carefully transfer to oven. Bake for 50 to 70 minutes, or until a knife inserted in centre comes off clean.
Remove from oven and allow cooling completely. Refrigerate for 8 hours or overnight.
To unmold, gently run a small knife all around the Bundt pan, then carefully flip it over a large plate. 
Slice and serve, topped with shaved coconut (optional).
Cook's Note:
Making pumpkin purée from scratch is fairly simple! It also tastes better and it is better for you. 
So here is how: place a small sugar pumpkin on a cutting board. 
Cut off stem and scrape the insides; discard. 
Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with aluminum foil. 
Bake at 350°F until fork tender, about an hour to an hour and a half. 
Remove from oven and allow cooling. 
Scoop out the pulp and smash it with a fork or use a food processor.
{23}       Bacon Ranch Cheese Ball, submitted by Sally in Idaho,
serves 8     
The best and easiest cheese ball that is sure to be a crowd-pleaser            
6 slices bacon, diced        
1/4 cup chopped pecans     
1/4 cup chopped fresh parsley leaves, divided
2  8-oz packages cream cheese, at room temperature      
1 cup shredded sharp cheddar cheese            
1/4 cup crumbled goat cheese       
1 1-oz package Ranch Seasoning and Salad Dressing Mix                       
1 tsp Worcestershire sauce
Heat a large skillet over medium high heat.   
Add bacon and cook until brown and crispy, about 
6-8 minutes.   Transfer to a paper towel-lined plate.
In a small bowl, combine half of the bacon, pecans and 2 Tbsp. parsley; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cheddar 
cheese, goat cheese, Ranch Seasoning, Worcestershire and remaining bacon and parsley on 
medium-high until well combined and fluffy, about 1-2 minutes.
Cover and place in the refrigerator for at least 2 hours or overnight.
Shape the mixture into a ball and roll in the prepared bacon-pecan mixture.   
Serve with crackers.
{24}     Pasta Caprese, submitted by Rosemarie from rural Kansas City
This is a wonderful salad- definitely big enough and filling enough to be a main course 
with some crusty bread or whatever pleases you
1/3 Cup extra virgin olive oil
1/4 Cup fresh lemon juice (I use balsamic vinegar and we like it better)
1 shallot minced
1 small clove garlic minced
Kosher salt and fresh ground pepper to taste
1-2 t sugar (optional - I use)
2 lb. Mixed heirloom tomatoes, cored, seeded and cut into 1 inch pieces
1 lb. Pasta - campanelle or penne
12 oz. Fresh mozzarella cheese cut into 1/2 inch pieces
1/2 Cup chopped fresh basil
1/2 grated lemon zest
Whisk olive oil, balsamic vinegar, shallot and garlic in large bowl
Season with salt and pepper; add sugar, if using - depends on sweetness of your tomatoes
Add tomatoes and gently toss.
Marinate at room temperature for 15 minutes or so
Cook pasta as label directs.   
Drain in colander and run under cold water to stop cooking
Add past and mozzarella to tomato mixture and toss.   
Stir in the basil and lemon zest and season with salt and pepper as desired.
Refrigerate, tossing occasionally until serving.
Recipe courtesy of Joe and Jill Biden
We like this at room temperature instead of right from the refrigerator.   
It keeps for several and just tastes better every day.
{25}   Scalloped Potatoes, Southern Style, submitted by Karen G. in Markleville, IN,  
2 tablespoons unsalted butter
1 medium onion minced
2 gloves garlic minced
1 tablespoon chopped fresh thyme
1 1/4 teaspoons table salt
1/4 teaspoon ground black pepper
2 1/2 lbs russet potatoes peeled and sliced into about 1/8" thick rounds
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
1 cup grated sharp cheddar cheese
1/2 cup parmesan cheese
Preheat oven to 425F
Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
Transfer the mixture to an 8"x8" baking dish and press into an even layer.
Sprinkle the top evenly with cheese.
Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
Let cool 10 minutes before serving.
{26}       Rockport Dip, submitted by Lin in Piney Woods of East Texas, 
2 LB hamburger
1 Tbsp. OIL
2 cans tomato soup
2 packages onion soup mix
2 Tbsp. chili powder
1 Tbsp. jalapeño juice
1 lb grated Velveeta cheese
season with garlic salt, oregano and cumin.
serve hot with chips.


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