I am in so much agony these days, that within 10 seconds of sitting down at my computer, my left arm is totally numb. If it wasn’t for Gary and Theresa, I don’t think you all would be getting many recipes. I want to thank them so very much!
I WAS able over the weekend to get a few recipes ready to send though. For today, Theresa shares. Send any questions you have to her. She knows how to contact the people who shared these recipes.
Careese-Forever@hotmail.com
{1} One Minute Keto cheesecake, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
2 ounces cream cheese, softened
2 Tbsp. heavy cream
1 egg
1/2 tsp lemon juice
1/4 tsp vanilla
2-4 Tbsp. sugar substitute such as powdered erythritol or Stevia (mix two or more for a better flavor)
Combine all ingredients in a 1.5 cup microwave-safe bowl, and whisk until smooth
Place in microwave and cook on high for 90 seconds, stirring every 30 seconds to remix ingredients.
Refrigerate until ready to serve.
Excellent topped with fresh fruit and whipped cream, or a homemade low carb chocolate sauce.
(Count extra carbs if additions are made).
Nutrition info per one-cup serving. Calories: 300, Fat: 27.6 grams,
Carbohydrates: 2.5 grams, Fiber: 0 grams, Net Carbohydrates: 2.5 grams,
Protein: 11 grams.
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Chicken crust pizza, submitted by Theresa, careese-forever@hotmail.com
Preheat oven to 400°
Then mix together 1 package of ground chicken, 2 eggs, 1 cup of fine parmesan cheese, 1 Tbsp. of Italian seasoning, salt to taste.
Put on a baking sheet with parchment, baked for 25 minutes.
Take out, change parchment...Don't skip this part you will regret it.
Add your sauce and ingredients, I have turkey pepperoni, red peppers and mushrooms.
Bake another 20 minutes or until desired.
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Lasagna Dip, submitted by Theresa, careese-forever@hotmail.com
https://www.thrillist.com/recipe/nation/ricotta-ground-beef-lasagna-dip-recipe
Total Time: 45 minutes
Yield: 4 servings
1/2 pound ground beef
1 cup tomato sauce
1 cup ricotta
1 cup partially skim mozzarella, shredded
Cook the ground beef, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
Bake in a preheated 350F/180C oven until the top is a light
golden brown and the sides are bubbling, about 15-20 minutes.
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{2} Banana Smokes loaf, submitted by John in New York
Prep time: 10 minutes Cook time: 45 minutes Total time: 55 minutes
Serves: 10
1 egg
2 Tbsp. egg whites (I use simply egg whites from the carton)
2 Tbsp. brown sugar
1 tsp vanilla
1/4 cup unsweetened apple sauce
3 medium mashed bananas
1 cup flour
1/3 cup unsweetened cocoa powder
Crushed graham crackers (26g) All crackers are different sizes, the ones I buy come in squares and 4 is equal to 26g
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. mini chocolate chips
1/4 cup marshmallow fluff
1 square (10g) Lindt 70% dark chocolate, melted
Preheat oven to 350F, spray a regular size loaf pan with some cooking spray.
In a bowl whisk together your egg and egg whites, stir in your brown sugar and mix well.
Mix in banana, apple sauce and vanilla.
Stir in flour, cocoa powder, baking powder and soda and crushed graham crumbs but leave 1 Tbsp. aside for topping, I crush mine the old fashioned way, in a small zip lock and use a heavy glass.
Mix well then fold in your chocolate chips, pour batter out into your loaf pan.
Bake in oven for 45 minutes.
Let cool for 30 minutes then remove loaf from tin.
Melt your marshmallow fluff in microwave for approx 30 seconds, it will rise then spread quickly over your loaf, then melt your chocolate in a small dish, I do 35 second intervals turning each time till melted. Drizzle over loaf then sprinkle your remaining graham crumbs over top. Cut into 10 equal pieces.
Makes 10 slices at 4 smart points each (3 points plus) best stored in fridge.
Nutritional info per serving (not including banana) Calories 98... Fat 2g... Sat fat 1g... Carbs 18.8g... Fiber 1.4g...Sugars 5.7g...Protein 2.8g
*Please note when figuring out nutritional info I do not include fruit as there is no smart point value in fruits and I don't want it to change the numbers for when someone inputs them into the WW calculator, if you need the true macros just add in the banana count.
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{3} Zucchini Bread, submitted by Claudette in CA
Makes 2 loaves
3 eggs
2 cups sugar
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
3 cups zucchini, grated, raw and unpeeled
1 teaspoon cinnamon
1 cup walnuts, chopped (optional)
Beat together the eggs, sugar, and oil.
Add the other ingredients, beating well.
Bake at 350 degrees for about 1 hour in
two oiled and floured loaf pans.
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{4} Lemon Blossoms, submitted by Pam in Kentucky
18 1/2 ounces yellow cake mix
3 1/2 ounces instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zest of
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350°F.
Spray miniature muffin tins with vegetable oil cooking spray.
Combine the cake mix, pudding mix, eggs and oil and blend well
with an electric mixer until smooth, about 2 minutes. (The batter will be thick).
Pour a small amount of batter, filling each muffin tin half way.
(I found a small cookie scoop the perfect thing for making them a uniform size).
Bake for 12 minutes.
(I baked 4 dozen at one time, so it took a little longer--be sure to reverse places
in oven for even baking if you cook this many.
Also, they come out of the tin better if you cook a little past the golden brown stage
so the cake is more firm). Turn out onto a tea towel.
Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl.
Add the lemon juice, zest, oil, and 3 tablespoons water.
Mix with a spoon until smooth.
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{5} Caramel Butter-Pecan Bars, submitted by Sam in Colorado
2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup cold butter
1 1/2 cups chopped pecans
1 (12 ounce) jars caramel ice cream topping, warmed
1 (11 1/2 ounce) packages milk chocolate chips
Preheat oven to 350* F. Combine flour and brown sugar in a bowl;
cut in butter until crumbly.
Press into bottom of an ungreased 13 x 9 x 2 inch baking pan.
Top with pecans; drizzle warmed caramel topping evenly over pecans.
Bake at 350* F for 15-20 minutes or until caramel is bubbly.
Place on wire rack.
Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips
over caramel-pecan layer.
Cool for at least 6 hours at room temp or until chocolate has set
(chilling may cause chocolate to appear dull). Cut into bars.
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{6} Hawaiian Cheesecake Bars, submitted by Angie in Kentucky
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBSP. sugar
4 TBSP. milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBSP. melted butter
Combine flour, 1 cup sugar and 1 cup butter.
Pat mixture into ungreased 9 X 13 pan.
Bake at 350 oven for 14-19 minutes. Cool slightly.
Mix together cream cheese, 4 TBSP. sugar, milk and eggs.
Fold in vanilla, and drained pineapple.
Spread over baked crust.
Combine coconut and 2 TBSP. melted butter.
Sprinkle over pineapple layer filling.
Bake 350 for 15-20 minutes.
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{7} Butter Dip Biscuits, submitted by Harold in New York
1/2 cup unsalted butter
2 1/2 cups all-purpose flour
4 teaspoons granulated sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 3/4 cups buttermilk
Preheat oven to 450 degrees.
Spray an 8-inch square baking dish with nonstick cooking spray.
In a microwave-safe bowl (or you can use the baking dish that you'll be
baking these in), melt butter in the microwave.
In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk.
Stir until a loose dough forms. Batter will be a bit sticky.
Press biscuit dough into baking dish (right on top of the melted butter).
Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating dish once during baking.
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{8} Beef Marengo, submitted by Laurel in Australia, tomee@ozemail.com.au
2 Tbsp. olive oil
1 kg beef round steak, trimmed, cubed
1/4 cup plain flour, seasoned
1 tsp smoked paprika
1 kumara, peeled, chopped (yellow sweet potato)
1 fennel bulb, trimmed, sliced, fronds reserved
1 green capsicum, seeded, chopped
125 g button mushrooms
1 clove garlic, crushed
2 cups beef stock
420 g cream of mushroom soup
400 g diced tomatoes
1/2 cup red wine
1/2 cup seeded black olives
1/3 cup parsley leaves
sour cream, crusty bread, to serve
Preheat oven to 180°C.
In a large flameproof casserole dish, heat oil on high.
Dust beef in combined flour and paprika, shaking off excess.
Brown in 2 batches for 4-5 minutes each. Transfer to a casserole dish.
In same dish, sauté kumara, fennel, capsicum, mushrooms and garlic
for 3-4 minutes until beginning to color.
Stir in stock, soup, tomatoes and wine. Season to taste.
Bake, covered, for 45 minutes until meat is tender. Stir in olives and parsley.
Garnish with fennel fronds. Serve with sour cream and bread.
Tips: Coating meat in flour helps to brown the meat and to thicken the sauce.
Flavor bases, concentrated soups and dried soups can be added to casseroles for more flavor.
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{9} Mince Meat Cake, submitted by Vicki in Sarasota
2 eggs
1 cup sugar
1/2 cup melted butter
28 oz jar mincemeat
2 cups unsifted flour
1 Tbsp. baking powder
1/2 tsp salt
1 tsp vanilla
1 cup raisins
1 cup chopped walnuts
In large bowl beat the eggs, sugar and butter till light and creamy.
STIR in mincemeat.
In another bowl stir together the flour, baking powder and salt.
Beat into the mincemeat mixture till well blended.
Stir in vanilla, raisins, and nuts.
Pour into a greased and floured Bundt pan.
Bake 350 for about 1 hour and 10 minutes.
Cool in pan for 15 minutes then turn onto rack.
Sunset magazine, December 1973
I always rinse out the mincemeat jar w/ some bourbon, or rum, or brandy.......and add to the cake!!!!
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{10} Cabbage, Onion, Potatoes & Kielbasa [Pressure Cooker], submitted by Muriel, Muriel@wenells.us
Recipe By: Elizabeth Hird
Serving Size: 4
Ingredients:
1 small head cabbage, chopped up, I sliced
1 large white onion, cut in half, and then half moons
2 potatoes, washed cut into chunks
1 kielbasa ring, cut into slices
to taste garlic powder
to taste salt & freshly ground black pepper
2 tablespoons caraway seeds
1 cup water, if you want juice or
1/2 stick butter, cut in slices
I made this in the instant pot, but could easily be done on the cook top.
Read my notes here, I would change this a bit.
I would make some changes. We really liked this, however, the potatoes really
didn’t add anything. So I will leave out next time.
I have another recipe where you fry 1/4 tsp. cumin seeds, 1/2 tsp. fennel seeds,
1 tsp. sesame seeds for a few minutes and then add the rest of the ingredients.
I’m not a big fan of whole seeds, but in my other cabbage dish this is not
objectionable an it’s very good.
I would leave out the caraway - I’m not real fond of it.
I only used 1/2 Tbsp. If I use I would use a teaspoon.
My other dish also adds 1/8 to 1/4 tsp. cayenne. I used a dash.
It adds something. But I don’t like hot.
I would only add 1/2 cup water. On cook top might need more, but could add if needed.
On cook top I might soften the onions first before adding the cabbage.
The garlic powder, salt and pepper are good.
Just needed a punch of flavor.
We love kielbasa. This was good and I will make again.
I will put the original instructions for the pressure cooker below - instant pot.
Oh my other recipe also adds 1 Tbsp. of lemon juice at the end and I think I would do that too.
Adds a bright note.
Add all of the above to the Instant pot.
Put on the lid, close valve, push manual button for 6 minutes.
Do a quick release. Stir to mix, pour in large bowl and enjoy.
This is a quick dish in the instant pot.
Take a little bit to come to pressure, it’s pretty full, but it cooks down.
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{11} Slow-Cooked Pork Chops & Scalloped Potatoes, submitted by Jodi in Jackson, MO, tigger63755@charter.net
TOTAL TIME: Prep: 30 minutes.
Cook: 8 hours
YIELD: 6 servings
Ingredients
4 medium potatoes, peeled and thinly sliced
6 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
2 large onions, sliced and separated into rings
2 teaspoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup fat-free milk
Directions
Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray.
In a large nonstick skillet, brown pork chops in oil in batches.
Place chops over potatoes.
Sauté onions in drippings until tender; place over chops.
Melt butter in skillet.
Combine the flour, salt, pepper and broth until smooth.
Stir into pan. Add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender.
Skim fat and thicken cooking juices if desired.
Nutritional Facts: 1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein.
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Spaghetti Pie Casserole, submitted by Jodi in Jackson, MO, tigger63755@charter.net
http://www.tasteofhome.com/recipes/spaghetti-pie-casserole
My family adores this casserole. It's old-timey comfort food. —Patricia Lavell, Islamorada, Florida
TOTAL TIME: Prep: 30 minutes.
Bake: 30 minutes.
Yield: 8 servings
Ingredients
1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
3 green onions, chopped
1-1/2 cups (6 ounces) shredded cheddar-Monterey Jack cheese
Directions
Cook spaghetti according to package directions; drain.
Meanwhile, in a large skillet, cook the beef, onion and
garlic over medium heat for 6-8 minutes or until beef is
no longer pink, breaking up beef into crumbles; drain.
Stir in the spaghetti sauce, salt and pepper; bring to a boil.
Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
In a small bowl, mix cream cheese and sour cream until blended;
stir in green onions. In a greased 11 x 7-in. baking dish, layer the
spaghetti, cream cheese mixture and meat mixture.
Top with shredded cheese.
Bake, covered, at 350° for 25 minutes.
Uncover; bake 5-10 minutes longer or until cheese is bubbly.
Nutritional Facts: 1 piece: 396 calories, 20g fat (11g saturated fat), 73mg cholesterol, 622mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 23g protein.
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{12} Healthy French Toast Nuggets, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: http://www.hungry-girl.com/recipes/french-toast-nuggets
Prep: 5 minutes, Cook: 5 minutes,
MAKES 1 SERVINGS
Ingredients
1/4 cup egg whites or fat-free liquid egg substitute
1/4 tsp. vanilla extract
Dash cinnamon
1 standard-sized hot dog bun (about 130 calories)
2 tsp. light whipped butter or light buttery spread
Optional topping: sugar-free or lite pancake syrup
Directions
In a wide bowl, mix egg whites/substitute with vanilla extract and cinnamon.
Split bun in half. Cut each half widthwise into 4 pieces, leaving you with 8 “nuggets.”
Coat nuggets on all sides with egg mixture. Bring a skillet sprayed with nonstick spray
to medium-high heat. Add butter and let it coat the bottom.
Cook nuggets, flipping occasionally, until golden brown on all sides, 3 - 4 minutes.
Nutrition
Entire recipe: 197 calories, 5g total fat (1g sat fat), 402mg sodium, 25g carbs, 2g fiber, 3.5g sugars, 11.5g protein
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Unstuffed Pork Chops Just For Two, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: http://www.tasteofhome.com/recipes/unstuffed-pork-chops/print
About: "This is comfort food at its finest. The savory flavors of sage and onion in the stuffing infuse the chops while they bake and the pork come out tender and moist." TOTAL TIME: Prep: 15 minutes. Bake: 30 minutes.
YIELD: 2 servings
"Gary's serving suggestions: I think Brussels Sprouts, Broccoli, Fresh Spinach on the greens side, or fresh green beans from the market. Of course black eyed peas are always welcome in our southern home along with boiled new potatoes topped with butter and just a pinch of basil."
Ingredients
2 bone-in pork loin chops (8 ounces each)
2 teaspoons olive oil
1-1/2 cups crushed chicken stuffing mix
3/4 cup 2% milk
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon pepper
Directions
In a large skillet, brown pork chops in oil. Transfer to an 8-in. square baking dish;
sprinkle with stuffing mix. In a small bowl, combine the milk, soup and pepper; pour over top.
Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutritional Facts
1 each: 637 calories, 31g fat (10g saturated fat), 121mg cholesterol,
1467mg sodium, 40g carbohydrate (10g sugars, 1g fiber), 46g protein.
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{13} Daddy's Relish, submitted by Pat, pplummer@carolina.rr.com
3 1/2 Cups coarsely grated unpeeled cucumbers
1 1/2 Cups coarsely grated carrots
1 Cup coarsely grated onions
2 tsp. salt
Combine ingredients and let stand for 3 hours. Drain.
2 1/2 Cups sugar (1 1/4 lbs.)
1 1/2 Cups vinegar
1 1/2 Tbsp. celery seed
1/2 Tbsp. mustard seed
Mix above 4 ingredients.
Bring to a boil.
Add vegetables and simmer for 20 minutes.
Ladle in sterilized jars and seal at once.
Boil lids and rings that come with your jars.
Place on the hot jars at once.
Makes 2 1/2 pints
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{14} Sour Cream Strawberry Pie, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
3 eggs
3/4 cup (180 ml) sugar
3/4 cup (180 ml) sour cream
2 cups fresh strawberries, hulled and sliced
1 prepared Graham cracker or Zwieback 9-inch
(23 cm) pie shell
Beat the eggs and the sugar together. Beat in the sour cream,
And fold in the strawberries. Pour into the pie shell and bake
In a preheated 325F (160C) oven until the custard is firm, about
1 hour. Serve warm or chilled.
Makes 1 pie to serve 6 to 8
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{15} Aspen Rocks, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Yield: 35-40 cookies
2 & 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) butter
1 teaspoon each: cinnamon, mace, allspice, dry mustard
1 teaspoon vanilla extract
1 Tablespoon instant coffee dissolved in 2 tablespoons boiling water
1 3/4 cups firmly packed light brown sugar
3 eggs
5 ounces (1 cup) raisins
12 ounces (1 1/2 generous cups, packed) pitted dates, cut in quarters
8 ounces (2 generous cups) walnuts, in large pieces
Preheat oven to 375 degrees F. Line cookie sheets with parchment or foil.
Sift together flour, baking soda and salt.
Set aside in large bowl. Beat butter and add cinnamon, mace, allspice,
mustard, vanilla and coffee. Gradually add sugar and beat well.
Beat in eggs, one at a time. Scrape frequently.
On low, gradually add sifted flour mixture, only till blended.
Remove mixer. Stir in raisins, dates, nuts.
Drop by large, rounded spoonfuls onto foil.
Bake 15 minutes until well-browned and tops spring back (should feel firm)
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{16} Jason's Deli Chicken Salad, submitted by Sally in Idaho, grandmasal@gmail.com
Yeah! Jodi says Yea! No celery! Yippee
CopyKat.com
Serves 8
Love chicken salad? Give this simple chicken salad a try. This stays fresh for 2 to 3 days in the refrigerator.
1 1/2 lbs cooked chicken breast
1/2 cup crushed pineapple, drained**
1/2 cup mayonnaise
1/4 cup almond slivers (add a few more if you like)
1/2 tsp salt
1/2 tsp ground black pepper
Shred chicken into fine pieces.
In a medium sized bowl combine chicken, crushed pineapple, mayonnaise, almond slivers, salt
and pepper. Stir until mixture is uniform.
Cover and refrigerate for 1 hour before serving.
**If you do not want to drain your pineapple you don't need to, but you will need to reduce
the amount of mayonnaise by at least 1 Tbsp.
NOTES: I usually make my chicken salad with grapes (I use sliced red seedless) but I love
pineapple as well. Almonds are also wonderful in chicken salad—Adds
a nice healthy crunch. I use light mayo (only Hellman’s) to save on fat and calories and the fruit
gives it a nice contrast with the sweetness.
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Copycat Chick-fil-A Chicken Salad, submitted by Sally in Idaho, grandmasal@gmail.com
1 cup cooked Chicken Breast
1/4 cup diced Celery
1 diced Hard Boiled Egg
2 Tbsp. Sweet Pickle Relish
1/3 cup Mayonnaise
Salt & Pepper to taste
4 slices Sandwich Bread
Leaf lettuce
Combine chicken, celery, egg, mayonnaise, relish, salt and pepper.
Toast bread.
Top 2 slices of toast with lettuce.
Divide chicken salad evenly over the lettuce.
Top with remaining slices of toast.
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{17} Extra Tender Vinegar Pie Crust, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup solid shortening
1 egg, beaten
3 tablespoons cold water
1 tablespoon vinegar
1 tsp. sugar
Sift together the flour, sugar, and salt.
Cut the shortening into the flour mixture until the pieces are the size of peas.
Blend the egg, water and vinegar together.
Sprinkle the dry ingredients with liquid, a little at a time, mixing lightly until the
dough begins to stick together. Use only as much liquid as necessary.
Press the dough into a ball. Divide the dough in half.
Roll out each portion on a lightly floured surface to a 1/8-inch thick circle and use
with desired filling.
Yield – makes 1 double crust for a 9” pie.
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{18} Sausage Skillet Stew, submitted by Betty Richling, lrischling@hotmail.com
5 bacon strips
1 medium onion, chopped
1 pound smoked sausage, fully cooked and thinly sliced
2 cans (15-1/2 oz each) great northern beans, undrained
2 cans (8 oz each) tomato sauce
1 can (4 oz) chopped green chilies
2 medium carrots, thinly sliced
1/2 medium green pepper, chopped
1/2 tsp Italian seasoning
1/2 tsp dried thyme
1/8 tsp pepper
In a 12-inch skillet, cook bacon until crisp; remove to paper towel to drain.
In drippings, cook onion and sausage until the onion is tender; drain.
Stir in remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until vegetables are tender,
stirring occasionally. Crumble bacon and sprinkle on top. Serve with tortilla chips.
Yield: 6-8 servings
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{19} Cold Fruit Soup, submitted by Diane in Bucks County, PA, dsg49@aol.com
1 cup blueberries
1 mango, diced
1 peach, diced
1 cup cantaloupe, diced
4 cups watermelon, diced
1 Juice of lime
1 Juice of lemon
1 Tbsp. mint
1 tsp candied ginger
Pinch of chili pepper or red pepper flakes
Place blueberries, mango, cantaloupe, and 2 cups of watermelon in a large bowl and refrigerate.
In a blender or food processor blend 2 cups of watermelon, juices of lemon and lime, mint, ginger,
and chili. Pour over fruit and chill until ready to serve. Add a mint leaf as garnish.
Makes 4-6 servings.
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{20} Burrito Roll Ups, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
2-8oz package softened cream cheese
1-16 oz pitted drained and chopped black olives
1 14 oz green chili
1/2 cup chopped onions
1-18 oz package 10 in flour tortillas
salsa
Combine first 4 ingredients, mix well.
Spread heaping T of cream cheese mixture on each tortilla.
Tightly roll tortillas and wrap in wax paper, chill for 8 hrs.
Slice each tortilla into 7-1 in slices and serve with salsa.
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{21} Immune Boosting Cold Garlic Soup, submitted by SunDance in Sterling, VA, sundnz@comcast.net
4 ounces (1/2 cup) blanched, peeled almonds or slivered almonds
3-4 slices stale baguette
3 cloves garlic
4 cups (32 ounces) water
5 tablespoons extra virgin olive oil
3-4 tablespoons sherry vinegar
16-20 seedless green grapes (optional)
Pinch of salt to taste
Peel garlic. Trim crust from bread slices if using French-style or rustic bread.
Place bread in 1-2 cups of cold water to soak
While bread is soaking, place garlic and almonds into a food processor or blender.
Blend on pulse until smooth
Remove bread from water with a slotted spatula and squeeze out excess water
Tear bread into quarters. Add bread and 1 teaspoon salt to processor or blender.
Blend on the pulse setting
While blending, slowly drizzle olive oil, then vinegar, and then finally add the water
into blender or processor. Taste. Adjust salt, vinegar, and oil to taste
Strain through a sieve into a container or bowl. Press as much as possible through the sieve
Seal and chill at least 2-3 hours or overnight
Serve in chilled bowls or glass mugs, with grapes on the side
Note: To rapidly chill the soup, place the bowl or container of white
garlic soup in a larger bowl with ice water for 5-10 minutes.
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{22} Old Fashioned Potato Salad, submitted by Freddie in San Antonio, Texas,
This is a recipe I adapted from about 3 other potato salad recipes.
I like potato salad recipes where the dressing goes on over hot potatoes.
This is our new very tip-top favorite.
8 small red potatoes -- small - ,medium 8 - 10
2/3 cup mayonnaise
2 teaspoons muscatel wine
1 1/2 teaspoons vinegar
1 1/2 teaspoons sugar
4 Tablespoons milk
1 large green bell pepper
3 large eggs -- hard boiled & chopped
1 large white onion -- chopped
2/3 cup sweet pickle relish
salt and pepper -- to taste
paprika -- for color
parsley -- for garnish
Boil potatoes and cool just until cool enough to handle.
Put in a bowl with the chopped onion, green pepper, relish and eggs and toss together.
Heat mayo, mustard, vinegar, sugar and milk in a saucepan till hot but not boiling.
Pour hot sauce over salad mixture. Salt and pepper to taste.
Stir and refrigerate for hours; overnight is best.
Description: "Favorite 8-2017"
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{23} Funeral Sandwiches, submitted by Rosemarie in rural Kansas City
First must tell you I got this recipe from Jodi so she deserves full credit for it
It is to die for = really
My dear husband told me when I made it the other day that it was the best thing I've ever made
Sure hope not - but he can think what he wants
Has two of my favorite things going for it
Extremely easy and make ahead - love 'em both
Hope you try and enjoy as we do
1 package (12 count) of King's Hawaiian Rolls
1/2 - 1 lb deli ham of good quality
Swiss cheese thinly sliced
1/2 Cup butter, melted
3 Tbsp. Worcestershire Sauce (yes, that much)
2 Tbsp. good deli mustard
2 Tbsp. brown sugar
Dash of onion powder
Cut each roll in half and place bottom halves on the bottom of a baking pan
for 12 rolls a 9 x 13 pan works well I always spray bottom very lightly with cooking spray
Layer bottom half with ham slices (2 is good) and thin Swiss cheese
Place the top back on
In a bowl mix together butter, Worcestershire, mustard, brown sugar and onion powder
Pour sauce over sandwiches drenching each one
You should use all the sauce for this
Cover tightly and refrigerate overnight or at 4 hours
Overnight is best
Bake at 350 for 15-20 minutes until cheese is melted and top crust is a bit golden
Serve and stand back and wait for the compliments
Our stores sell the rolls in 4 packs. I keep some in the freezer and then can make
these easily whenever we want them - 4 is just enough for 2 people
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{24} Best Ever Pecan Pie Bars, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
makes a 12 x 18 pan (serves 24-36)
Crust:
1 1/4 pounds (5 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Topping:
1 pound (4 sticks) unsalted butter
1 cup light corn syrup
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans, chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well.
Sift together the flour, baking powder, and salt.
Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet,
making an edge around the edge like you would a pie crust .
It will be very sticky; sprinkle the dough and your hands lightly with flour.
Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, corn syrup, and brown sugar in a large,
heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden
spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat.
Stir in the heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan.
Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool.
Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
makes a 9 x 13 pan (serves 18)
Crust
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
Topping:
1/2 pound (2 sticks) unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped
Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.
makes an 8 x 8 pan (serves 9)
Crust
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
3 tablespoons granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Topping:
1 stick (1/2 cup) unsalted butter
1/4 cup light corn syrup
3/4 cups light brown sugar, packed
1 tablespoon heavy cream
1/2 pounds pecans, chopped
Follow directions above. Watch your cooking time.
Time will be decreased for smaller pan sizes.
Posted by: "Jodi Thompson" <tigger63755@charter.net>
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