Write Theresa if you have questions. She knows how to contact the people submitting these recipes.
{1} Keto Cheesecake Fluff, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
8 oz cream cheese
4 oz heavy cream
4 Tbsp. sour cream
4 Tbsp. Torani Sugar-free Syrup
Combine all ingredients in your mixer and whip until it forms stiff peaks.
Yield: 4 servings
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Kentucky Butter Cake, submitted by Theresa, careese-forever@hotmail.com
Prep Time:
Cook Time:
Total Time: 1 hour, 20 minutes
Yield: 1 large cake
Serving Size: 1/16th of cake
Cake:
2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup unflavored whey protein powder
1 Tbsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup Swerve Granular
5 large eggs, room temperature.
2 tsp vanilla extract
1/2 cup whipping cream
1/2 cup water
Butter Glaze:
5 Tbsp butter
1/3 cup Swerve Granular
2 Tbsp water
1 tsp vanilla extract
Garnish:
1 to 2 tbsp Confectioner's Swerve
Preheat oven to 325F. Grease a Bundt cake pan VERY well and then dust with a few tbsp of almond flour.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
In a large bowl, beat the butter and the sweetener together until light and creamy.
Beat in the eggs and vanilla extract.
Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
Transfer the batter to the prepared baking pan and smooth the top.
Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch.
A tester inserted in the center should come out clean.
Butter Glaze:
In a small saucepan over low heat, melt the butter and sweetener together.
Whisk until well combined. Whisk in the water and vanilla extract.
While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.
Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
Serve with lightly sweetened whipped cream and fresh berries.
Serves 16 (this is a big, rich cake!). Each serving has 2.04g NET CARBS.
Food energy: 301kcal Total fat: 27.07g Calories from fat: 243 Cholesterol: 109mg Carbohydrate: 5.54g Total dietary fiber: 2.50g Protein: 7.34g Erythritol: 20.6g
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Zucchini Pad Thai, submitted by Theresa, careese-forever@hotmail.com
yield: 2 servings
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes
1 tablespoon plus 1 teaspoon vegetable or coconut oil
1 large egg
1 garlic clove, minced
2 tablespoons fresh lime juice
1 tablespoon low sodium soy sauce
1 tablespoon chili sauce
1 tablespoon honey or light brown sugar
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour, dissolved in 1 tablespoon of water (or can use cornstarch)
2 medium zucchini, spiralized
1/3 cup chopped peanuts
cilantro or sliced green onion (for garnish)
In a skillet, heat 1 teaspoon of the vegetable oil (or coconut oil) over medium low heat.
Add the egg to the pan and scramble until cooked. Remove the cooked egg and set aside.
In a bowl, whisk together the garlic, lime juice, soy sauce, chili sauce, honey
(or brown sugar), and the hoisin sauce.
Turn the heat up to medium and place the pan back on the burner.
Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes.
Then stir in the flour and water mixture.
Stir to combine and let the sauce cook for about 3 minutes until thickened and slightly reduced.
Add in the zucchini noodles.
Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender.
Garnish with chopped peanuts, cilantro or green onion. Serve.
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{2} Cowboy Buns, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
1 Container Pillsbury Grands® Biscuits
1 Box Powdered Sugar
1 Cup Chopped Pecans (Walnuts or other nuts are just as good)
1 1/2 Cups Brown Sugar
1/2 Stick Margarine
Baking Pan (9"X 13")
Directions
Pre-heat oven to 325 degrees.
Grease pan. Arrange biscuits on bottom of pan with sides touching.
Combine brown sugar and melted margarine. Mixture will be coarse.
Sprinkle over biscuits. You may need to adjust the amount of this
mixture depending on how many biscuits you use and the size of the
pan.
Bake until golden brown.
Prepare glaze. Combine powdered sugar, clear vanilla flavoring and 1 to 2 tablespoons milk. Pour over cooled buns and serve. Additional
pecans or other nuts (almonds, walnuts) can be sprinkled on top.
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Johnsonville Italian Sausage Onions Peppers Skillet, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4-5 servings
Ingredients
1 package frozen Johnsonville® Mild Italian Sausage slices
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 teaspoon red pepper flakes (omit if a little heat is not desired)
Hoagie or sub rolls, optional
1 medium onion, thinly sliced
Directions
In a large skillet, sauté the sausage, peppers, onion and garlic in oil until vegetables are tender, about 10 minutes.
Add tomatoes and pepper flakes.
Cook and stir for 5 minutes or until heated through.
Serve on rolls if desired.
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{3} Easy Caramel Flan, submitted by Linda Wright on Long Island, New York, lwright46@hotmail.com
1/4 cup sugar
4 eggs
1 (14 oz) can condensed milk
1 (12 oz) can evaporated milk
1 tablespoon vanilla extract
boiling water, for baking in
Oven 325 degrees F. Brown the sugar in a small saucepan until a medium dark golden brown, but not burned and then QUICKLY transfer to the bottom of a pie plate. You may add a few tablespoons of water to help it melt. In a mixer bowl, beat the eggs, then add the 2 cans of milk and vanilla. Mix well. Pour mixture into the pie plate. Using a larger pan that the pie plate will fit in, fill half way with the boiling water. Place it in the oven, and then place the pie plate in the middle of the large pan. Bake approximately 50 minutes. The center should be soft and firm, but not liquidly. Let cool and then after running a knife around the edge to separate, flip over onto a serving dish.
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{4} Peaches and Cream Coffee Cake, submitted by Muriel, Muriel@wenells.us
Yield: 9 x 13 cake
Ingredients:
2 1/2 cups Flour
1 cup brown sugar, packed
3/4 cup butter, softened
2 large eggs, separated
1 cup heavy whipping ream, or milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 1/4 teaspoons baking powder
1 can peach pie filling, 21 ounces
FOR ICING:
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup powdered sugar
3 tablespoons heavy whipping cream, to 5 Tablespoons, or milk
Directions:
Preheat oven to 350ºF.
Using a large bowl, mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this mixture and set aside for topping.
Mix egg yolks with cream and add to remainder of flour mixture. Add salt and baking powder and mix until very smooth.
Gently fold in egg whites
Pour into greased springform pan*
Put pie filing evenly over top of batter. Sprinkle with crumb mixture
Bake for 55 to 65 minutes. Until lightly brown on top.
Allow to cool for 5 minutes then remove from pan.
Drizzle with vanilla icing.
For the icing:
Melt butter in microwave, then add vanilla.
Slowly stir in powdered sugar. (Will be clumpy)
Add 3 tablespoons of cream (or milk) stir until creamy and smooth.
Add more cream 1 Tablespoon at a time until right consistency
(runny enough to drizzle over cake).
*You could also bake this in a greased 9 x 13 pan at 375 for 45 minutes.
I used cream to make this. It was delicious. It's especially great warm.
I think you could use any pie filling. But peach was yummy.
I used a 9 x 13 metal pan and did not remove from the pan. A keeper
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{5} Mrs. Johnson's Watermelon Pickles, submitted by Vicki in Sarasota
Thick rind watermelon..... Cut the rind off the melon, with little to no white on it, into two inch squares. Soak 1 large or two small melon's rinds overnight in salt water. Drain and pour hot water over and boil until al dente. Drain.
Bring to boil 1 quart cider vinegar, 6 cups of sugar, 3 drops oil of cloves, 1/2 tsp oil of cinnamon, and the juice from one pint bottle of maraschino cherries. Pour over the rind and let sit overnight.
Drain liquid and boil again. Re-pour over the rind and let sit over night. Drain again, boil and re-pour over rind, this time adding cherries. Bring to boil and fill jars and seal.
I have never made these, but did eat a bunch of them............
And then Mrs. Johnson gave me this recipe, long long ago.
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{6} Lemony Tortellini Bacon Salad, submitted by Jodi in Jackson, MO, tigger63755@charter.net
TOTAL TIME: Prep/Total Time: 20 minutes.
YIELD: 4 servings
Ingredients
2 cups frozen cheese tortellini (about 8 ounces)
4 cups fresh broccoli florets
3/4 cup mayonnaise
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/4 teaspoon salt
1 package (5 ounces) spring mix salad greens
4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
Directions
In a large saucepan, cook tortellini according to package directions, adding broccoli during the last 5 minutes of cooking.
Meanwhile, in a small bowl, mix mayonnaise, vinegar, lemon juice, oregano and salt.
Drain tortellini and broccoli; gently rinse with cold water. Transfer to a large bowl. Add dressing; toss to coat.
Serve over salad greens; sprinkle with bacon.
Nutritional Facts: 1 cup salad with 2 cups greens: 484 calories, 40g fat (7g saturated fat), 32mg cholesterol, 693mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 11g protein.
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Grilled Greek Potato Salad, submitted by Jodi in Jackson, MO,
Prep: 30 minutes
Grill: 20 minutes
Yield: 16 servings (3/4 cup each).
Ingredients
3 pounds small red potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium red onion, halved and sliced
1 medium cucumber, chopped
1-1/4 cups grape tomatoes, halved
1/2 pound fresh mozzarella cheese, cubed
3/4 cup Greek vinaigrette
1/2 cup halved Greek olives
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh oregano or 1 teaspoon dried oregano
Directions
Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.
Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.
Nutritional Facts: 3/4 cup: 189 calories, 11g fat (3g saturated fat), 11mg cholesterol, 325mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 5g protein.
Diabetic Exchanges: 1-1/2 fat, 1 starch.
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{7} Microwave Carrot and Blueberry Puddings, submitted by Laurel in Australia, tomee@ozemail.com.au
serves 6
Ingredients
1 cup self-raising flour
1/2 cup brown sugar, firmly packed
1 tsp ground cinnamon
1 cup coarsely grated carrot
1/2 cup frozen blueberries
1/2 cup light-flavored olive oil
2 eggs
Vanilla bean custard, to serve
Method
Lightly grease six microwave safe mugs (1-cup capacity).
Sift flour, sugar and cinnamon into a large bowl.
Add carrot and frozen blueberries. Mix well.
Whisk oil and eggs in a bowl until combined.
Stir into flour mixture until well combined.
Spoon evenly into mugs, making sure you don't get any mixture on the inside edge of mugs.
Place mugs around the outside of the turntable in a microwave oven. Microwave, uncovered, on High, turning mugs around halfway through cooking, for about 6 to 8 minutes, or until cooked when tested.
Remove from oven. Stand for 5 minutes.
To serve, run a flat-bladed knife around the inside edge of puddings to loosen. Turn out onto serving plates. Serve warm with custard.
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{8} Hamburger Vegetable Soup, submitted by John in New York
2-3 lbs. hamburger
1 large onion...
2 tbsp minced garlic
6 diced potatoes
4 sliced carrots
1 16 oz. bag cut okra
1 16 oz. bag frozen mixed vegetables
1 can diced tomatoes
2 tsp oregano
2 tsp garlic powder
salt & pepper to taste
Boil hamburger until cooked and broken in pieces, drain well, add 2 cups water with onion and garlic, cook until tender. Add next eight ingredients, fill pot with water and let cook on medium heat until vegetables are tender.
You can allow the soup to simmer for more flavor.
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{9} Slow Cooker Ham & White Beans, submitted by Claudette in CA
1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
Rinse and sort the beans for any pebbles.
Add the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat.
Add meat to the crock pot and mix. Serve with cornbread.
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{10} Loaded Baked Potato Salad, submitted by Pam in Kentucky
Taste great hot out of the oven or "room temperature"
8 potatoes, cubed ( half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup Miracle Whip or 1 cup mayonnaise
Cube and boil potatoes with salt.
Drain.
Crumble bacon and slice onions (including tops).
Combine sour cream, pepper and Miracle Whip.
Add to potatoes.
Add bacon, onions and cheese (reserve some of each for top).
Mix with potatoes.
Pour into baking dish.
Top with reserved cheese, onions, and bacon.
Bake 350 for 10-15 minutes (until cheese melts).
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{11} Bow Tie Taco Casserole, submitted by Angie in Kentucky
1 lb ground beef
1 lb ground pork
2 (1 1/4 ounce) packages taco seasoning mix
1⁄2 cup diced green pepper
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes - any style or flavor
1 lb bow tie pasta
2 cups shredded Monterey jack cheese,
1 cup sour cream
Brown the ground beef & ground pork; drain.
Stir in the taco seasoning mix, tomato sauce, diced tomatoes and green pepper.
Bring to a boil then reduce heat and simmer for 10 minutes.
Cook Bow Tie pasta according to package directions; drain.
Combine pasta with 1 cup of the cheese and sour cream.
Spray a 13x9-inch baking dish with Pam cooking spray.
Pour the pasta into the baking dish; top with meat mixture and sprinkle with the remaining cheese.
Bake in a 350°F oven for 35-40 minutes
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{12} Coke Cake -Cracker Barrel Style, submitted by Harold in New York
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup butter
1 cup cola, beverage
5 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
First Frosting:
7 ounces marshmallow cream
Second Frosting
1/2 cup butter
3 tablespoons unsweetened cocoa powder
9 tablespoons cola, this should be the remaining cola left in a 12oz can
1 teaspoon vanilla
4 cups confectioners' sugar
Cake:.
Preheat oven to 350°F. Spray a 9 x 13" glass pan with nonstick spray.
Combine flour, granulated sugar and baking soda in mixing bowl.
In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).
Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily.
Add buttermilk, eggs and vanilla. Mix well.
Pour into prepared 9 x 13" pan.
Bake for 40 minutes.
During last 10 minutes of baking prepare frosting.
Prepare Second Frosting:
Place 5 cups confectioners' sugar in a mixing bowl.
In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling.
Remove from heat, stir in 1 teaspoon vanilla.
Pour over 4 cups confectioners' sugar.
Mix well with a whisk.
Assembly:
Remove cake from oven.
Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily.
Slowly pour warm coco-cola frosting over marshmallow fluff.
It's best to let this cake cool for about an hour before cutting into it.
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{13} Million Dollar Pound Cake, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
1 lb salted butter, softened
3 cups granulated sugar
6 large eggs
1 Tbsp pure vanilla extract
1 tsp almond extract
3/4 cup milk or buttermilk
4 cups all-purpose flour, sifted
INSTRUCTIONS
Preheat the oven to 300°F. Butter and flour a tube pan with a removable bottom.
Set aside.
Using an electric mixer, beat the butter for 5 minutes on high until light yellow in color and fluffy.
Add the sugar. Cream together for an additional 5 minutes.
Add the vanilla and almond extracts beating just until incorporated.
Add the eggs one at a time, beating just until incorporated after each addition.
Add the flour alternately with the milk beginning and ending with flour.
Beat on medium until fully incorporated. Stop and scrape the sides of the bowl periodically.
Pour the batter evenly into the prepared pan. Bounce on the counter a few times to release any air bubbles and settle the batter.
Bake for 1-1/2 hours until the top is golden and a tester inserted into the center comes back clean. Cool for 15 minutes then remove the outer ring. Cool completely on a cooling rack.
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{14} Castle Scones, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
(from a Diane Mott Davidson mystery)
1/4 Cup Currants
2 cups all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
4 Tbsp well chilled unsalted butter, cut into 4 pieces
1 large egg
1/4 whipping cream
1/4 cup milk
2 tsp sugar (optional)
butter, whipped cream, jams, curds, and marmalades
Place the currants in a medium-sized bowl and pour boiling water over them just to cover. Allow to stand for 10 minutes. Drain and pat dry w/paper towels, set aside.
Preheat the oven to 400°F.
Mix the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade.
With the motor running, add the butter and process until the mixture looks like cornmeal.
In a separate bowl, beat the egg slightly with the cream and milk. With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball.
Fold in the currents.
On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces.
Place the scones on a buttered baking sheet 2 inches apart.
Sprinkle them with the optional sugar, if desired.
Bake about 15 minutes, or until the scones are puffed, golden, and cooked through.
Serve with butter, whipped cream, and jams or curds and marmalades.
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{15} Charred BLT Salad, submitted by Diane in Bucks County, PA, dsg49@aol.com
3 Tbsp extra-virgin olive oil, divided
1 1/2 cups (2 oz) cubed whole-grain bread (cut in 1/2-inch cubes)
1 pint drape tomatoes
Kosher salt, to taste (optional)
Freshly ground black pepper, to taste (can use cayenne pepper, if you like it spicy)
2 romaine or arugula hearts, halved lengthwise
2 oz thinly sliced prosciutto, cut crosswise into ribbons (I used cooked bacon)
Dressing:
1/2 cup Parmesan cheese
2 tsp water
Juice of 1/2 lemon
1 cloves garlic, minced
Place a jelly-roll pan in oven. Preheat to 400 degrees F. Combine tomatoes, bread and 2 Tbsp oil in a medium bowl and toss mixture.
Bake an additional 25 minutes until tomatoes are tender, stirring every 10 minutes. In a bowl combine remaining 2 Tbsp oil, salt & pepper to taste, romaine or arugula, and prosciutto or bacon.
Toss well. Mix water, lemon juice, Parmesan cheese and garlic in a food processor and blend until smooth.
In a medium bowl combine romaine mixture, dressing and hot tomato mixture; toss well.
Serves 6.
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{16} Cevapcici Slovenian version, submitted by Pat, pplummer@carolina.rr.com
1 pound ground lamb
1/2 pound ground pork
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne
1/2 tsp. paprika==sweet
1 large clove garlic, minced
2 Tbsp. sparkling water with lime
Mix all the above ingredients lightly. Refrigerate for a half hour to allow flavors to meld. Form into 12 small sausage shapes, about 3/4" by 3".
Grill until nicely charred, but do not allow them to get a hard crust.
This makes for difficult eating.
A Le Creuset stove top grill pan, which worked beautifully.
Serve with the traditional sides: Raw chopped onion, a red pepper relish called ajvar (AY-var),(check out Fresh Market or Whole Foods) thickened yogurt (Greek Plain works fine), and flat white bread such as pita.
Note--I had this almost two weeks ago in Ljubljana. The notes about cooking come from the fact that the version I had was like eating stale bread sticks, they were so hard. Enjoy!
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{17} Cake Mix Cinnamon Rolls, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Time needed
30 minutes preparation + 20 min cooking
Yield: 16 servings
Ingredients
3 packages dry active yeast
2 1/2 Cup warm water
1 box white cake mix
4 1/2 Cups all-purpose flour
1/2 Cup softened butter
1/2 Cup brown sugar
2 tsp cinnamon powder
1/4 Cup melted butter
1/4 Cup white sugar
Directions
In a bowl, dissolve the yeast with the warm water. Let it sit for 10 minutes.
Then in a bigger bowl, add in the yeast mixture, cake mix and 3 Cups of flour. Stir to incorporate all the ingredients well.
Gradually add the left over flour, stirring after every addition.
When the dough has formed, place it on a flour-coated surface and knead it for 10 minutes.
Drizzle some oil into a bowl and place the dough into the bowl.
Cover the top with some cling wrap and leave it in a warm dry place to rise for 30 minutes.
After the time, drop the dough onto a flour-coated surface and roll it out into a roughly 10 x 16 inch rectangle.
Spread the softened butter all over the surface of the rolled out dough. Then sprinkle on the brown sugar and cinnamon over it.
Beginning from one of the longer sides, roll up the rectangle.
Then cut it into about 1-inch wide rolls.
Dip each top of the rolls in the melted butter then sprinkle on more cinnamon powder on top of it.
Arrange the rolls back onto the tray, cover and let the rolls rise for 30 minutes.
Preheat the oven to 375 F and grease a baking pan with some butter.
Once they have risen, bake the rolls for 20 minutes until they turn nice and golden in color.
Remove and let it cool for 10 minutes before serving warm.
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{18} Grilled Chimichurri Chicken Avocado Salad, submitted by Deb in Canada
Serves: 4
One batch Authentic Chimichurri
4 skinless chicken thigh fillets, (no bone) or chicken breasts
1 teaspoon olive oil
5 cups Romaine (or cos) lettuce leaves, washed and dried
3 ripe tomatoes, sliced
1/2 a red onion, sliced
2 avocados, sliced
Fresh parsley leaves, to garnish
Make a batch of chimichurri using this recipe, in a small bowl or jug. Pour 4 tablespoons of chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinate for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing.
Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices, Drizzle with remaining chimichurri dressing and serve with (optional) extra parsley leaves.
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{19} Caramel Apple Dump cake, submitted by Sam in Colorado
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hours 5 minutes
Yield: 8 servings
2 cans of apple pie filling you can also use cherry, blueberry, etc.
1 box of yellow cake mix
2 sticks of butter 1 cup, melted
1/2 cup caramel sauce like you would put on ice cream
1/2 tsp cinnamon optional
1/2 cup chopped pecans optional
Whipped cream for garnish optional
In a greased 9 x 13" dish, mix apple pie filling and caramel sauce.
You may add in the 1/2 tsp cinnamon if desired.
Spread evenly in pan.
Pour dry cake mix directly on top of the pie filing and spread evenly.
Top with melted butter and pecans (optional).
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
Serve with ice cream or whipped cream.
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{20} Easy Lemon Cookies, submitted by Charlie in New York
Prep: 15 minutes
Cook: 10 minutes
Ready In: 25 minutes
3/4 cup white sugar
2/3 cup salted sweet cream butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs
2 teaspoons lemon extract
Preheat oven to 400 degrees F (200 degrees C).
Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.
Cook's Note:
You can add a lemon glaze for more flavor if you'd like, or even add lemon zest to make the lemon stand out more.
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{21} Chicken Chow Mein Casserole, submitted by SunDance in Sterling, VA, sundnz@comcast.net
1/2 lb lean (at least 80%) ground beef
1/2 teaspoon garlic pepper blend
1 cup uncooked regular long-grain rice
1 3/4 cups Progresso™ beef flavored broth
1/4 cup teriyaki sauce
1/4 cup water
1 can (28 oz) stir-fry vegetables, rinsed, drained
1/2 cup chow mein noodles
1/4 cup cashew pieces, if desired
Additional teriyaki sauce, if desired
Heat oven to 375°F. In 10-inch nonstick skillet, crumble beef; sprinkle with garlic pepper. Cook over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
In an ungreased 11 x 7-inch (2-quart) glass baking dish, mix beef, rice, broth, 1/4 cup teriyaki sauce and the water. Stir in vegetables.
Cover baking dish with foil.
Bake 50 to 55 minutes or until rice is tender. Uncover and stir; sprinkle with chow mein noodles and cashews. Bake uncovered 10 to 15 minutes longer or until noodles and cashews are golden brown.
Posted by: "Jodi Thompson" <tigger63755@charter.net>
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