If you have any questions, please either write the sender, or Theresa, as she knows how to reach them.
Sorry this is late, have not been feeling well.
{1} Low-Carb Mint Chocolate Chip Ice Cream, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield: 8 Servings
16 ounces heavy whipping cream
1/2 cup granulated Stevia/erythritol blend
2 teaspoons vanilla extract unsweetened
1-2 teaspoons peppermint extract unsweetened
natural food coloring (green or yellow and blue) optional
1 cup unsweetened almond milk
3 ounces Stevia sweetened dark chocolate chopped
Pour heavy whipping cream into a medium bowl.
Using a hand mixer, beat whipping cream at high speed until stiff peaks form.
Gradually add the sweetener a few tablespoons at a time, beating after each
addition.
Beat in vanilla and peppermint extracts and the natural food color (if using).
Gradually add the almond milk, a few tablespoons at a time, beating after each
addition.
Pour mixture into the ice cream freezer and freeze according to the manufacturers
instructions. Add chocolate chunks at the end of freezing and allow the machine
to stir them in.
Transfer to an airtight container and allow to harden in freezer for a few hours
before serving.
Recipe Notes
Serving size: 1/8th of the recipe-about 3.5 ounces
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Keto Nut-free Tangy Lemon Cookies, submitted by Theresa, careese-forever@hotmail.com
https://www.fittoservegroup.com/2017/08/15/low-carb-nut-free-tangy-lemon-cookies/
3/4 cup of coconut flour
1 1/2 teaspoons of baking powder
1/4 teaspoon salt
1 stick of butter 1/2 cup
4 ounces of cream cheese
3/4 cup sugar substitute (I use Swerve)
4 eggs
1 tablespoon of heavy whipping cream
1 teaspoon of lemon extract
1 tablespoon of grated lemon peel
Low Carb Lemon Glaze:
1/2 cup of Swerve confectioners' sugar substitute (Swerve is an erythritol oligosaccharides blend)
2 tablespoons of lemon juice
1 tablespoon of heavy whipping cream
1/4 teaspoon of lemon extract
Pre-heat oven to 350 degrees.
Stir together coconut flour, baking powder, salt and set aside.
In a separate bowl, beat together butter, cream cheese, sugar substitute, lemon peel,
and extract, until fully combined..
Add the eggs one at a time beat well after each addition.
Next at the whipping cream and combine.
Then add the dry ingredients to wet mixture, mix well until batter is fully combined.
Chill the dough for 1/2 hour in the fridge.
Using a tablespoon measure out cookie dough and roll the cookie dough to form balls and
Flatten the cookie dough balls slightly unto a lightly greased cookie sheet.
Bake for 15 minutes or until lightly brown around the edges.
Allow cookies to cool for 30 minutes before drizzling the low carb lemon glaze.
Nutrition Facts:
Serving Size 1 cookie bar
Servings Per Container 24
Calories 69
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Strawberry Cheesecake Parfaits, submitted by Theresa, careese-forever@hotmail.com
https://blog.myfitnesspal.com/strawberry-cheesecake-parfaits-recipe/
3 cinnamon graham crackers, crushed (1 1/2 ounces) (I used Cadia Organic Cinnamon Grahams)
1 teaspoon finely grated lemon zest
4 ounces Neufchatel cheese
1 (5-ounce) container lemon low-fat yogurt
1 tablespoon honey
1 teaspoon vanilla extract
1 1/2 cups (6 ounces) sliced strawberries
Place the graham crackers in a zip-top bag, seal bag and mash with a rolling pin until
the crackers are reduced to fine crumbs.
Mix the crumbs with the lemon zest and divide evenly between 4 small dessert glasses or jars.
Set aside.
In a medium bowl, beat the cheese, yogurt, honey and vanilla with a hand-held mixer until smooth.
Spoon mixture into the glasses. Top with the strawberries and chill for 30 minutes before serving.
Nutrition Information:
Yield: 4 servings
Serving Size: 4 tablespoons yogurt mixture, 1/3 cup strawberries, 2 tablespoons cracker crumbs
Calories: 185
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{2} Strawberry Cream Pie To Die For, submitted by John in New York
makes 1 9-inch pie
1 quart strawberries, sliced
1 (13.5 ounce) package strawberry glaze
1 (4 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 (9 inch) baked pie crust
Stir strawberries with glaze in a bowl and place in refrigerator to chill.
Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
Beat cream in a separate bowl with an electric mixer just until it begins to
thicken; add cream cheese mixture and continue beating until thick.
Pour cream mixture into baked pie crust; top with strawberry mixture.
Chill at least 1 hour before serving.
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{3} Apple Pie Bubble Up, submitted by Claudette in CA
21 oz. can apple pie filling
1/4 tsp. cinnamon
6 flaky jumbo butter flavored refrigerated biscuits
1 Tbsp. brown sugar
Place the pie filling in a mixing bowl.
Use a fork and knife and cut up the apples into bite size pieces.
Stir in the cinnamon.
Take each biscuit and cut into 4 pieces and stir into the apples
to coat with the filling.
Pour into a lightly greased 8x8 baking dish and sprinkle the brown
sugar on top. Bake in a 350 degree oven for 30-35 minutes.
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{4} Key Lime Pie, submitted by Elaine in Texas
1 can of eagle brand milk,
3 egg yolks,
1/2 cup of lime juice
Mix all together then bake at 350° for 15 min in a graham cracker crust.
When cooled put whipping cream on top or cool whip.
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{5} Fresh Peach Cobbler, submitted by Angie in Kentucky
Yield: 16 servings
YIELD 1 9 x 13" pan
Fruit Mixture:
6 tablespoons tapioca
6 -7 cups fresh peaches, sliced (or equivalent canned peaches)
1 cup sugar (omit if using sweetened canned peaches)
1⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
Cobbler Dough:
1⁄2 cup butter, softened
1 cup sugar
2 cups flour
1 1⁄2 cups milk
2 teaspoons baking powder
1 teaspoon salt
Cobbler Topping:
1 1⁄2 cups sugar
2 tablespoons cornstarch
cinnamon, to taste
nutmeg, to taste
1⁄2 cup boiling water
Preheat oven to 375 degrees F.
In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
Mix thoroughly.
Pour the fruit mixture into a buttered 9" x 13" baking dish.
In a bowl mix thoroughly the ingredients for the Cobbler Dough.
Spread over the fruit mixture.
In a medium mixing bowl, stir together DRY cobbler topping ingredients.
Sprinkle evenly over the cobbler dough layer.
Then pour the boiling water evenly over the cobbler.
(Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.
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{6} Mexican Shepherd's Pie, submitted by Pam in Kentucky
1--lb extra lean (at least 93%) ground beef
1/2--cup sliced green onions
1--cup Old El Paso™ Thick 'n Chunky Salsa
1 1/2--teaspoons chili powder
3/4--teaspoon cumin
1--can (11 oz) corn, drained
1--pouch (4.7 oz) Betty Crocker™ loaded mashed potatoes
Water, milk and butter called for on potatoes pouch
1/2--cup shredded Cheddar cheese (2 oz)
1--medium tomato, sliced into thin wedges
Tortilla chips, if desired
In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted.
Arrange tomato wedges in spoke fashion over potatoes.
Garnish with tortilla chips around outside edge of skillet.
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{7} Crockpot Beef Stroganoff, submitted by Sam in Colorado
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 Tbsp. of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika
In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn Crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.
So good to freeze BEFORE adding the cream cheese.
Just re-heat on the stove and add cream cheese 10 minutes before serving.
The meat becomes even more tender when reheated after freezing-perfect for
toast.
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{8} Crescent Pie Bites, submitted by Harold in New York
1 (21 oz.) Can Pie Filling (Any Flavor)
2 Tubes Crescent Rolls
1 cup Powdered Sugar
2 Tbsp. Milk
Preheat oven 375.
Spray two muffin tins with cooking spray (If you only have one tin, you will have to make two batches)
Open crescent roll cans and lay out the crescent roll dough flat.
Separate into individual sections and lay each piece in the muffin tins, widest section at the bottom.
Put pie filling into each crescent roll.
About 1-2 Tbsp. per crescent.
Gather the edges of the dough and fold up around the filling.
(It's ok if there are some gaps.)
Bake for 12 to 15 minutes.
NOTE: You want the tops to be brown and the dough to be completely done.
For the glaze:
In a bowl whisk the powdered sugar together with the milk until smooth.
Use a spoon to drizzle glaze over each pie bite.
Makes 16
NOTE: You can also sift powdered sugar over the top instead of using glaze.
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{9} Refrigerator Bread and Butter Pickles, submitted by Nora in Maine
5 1/2 cups (about 11/2 pounds) thinly sliced (about 1/4-inch) pickling cucumbers
1 1/2 tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup (198 grams) granulated sugar
1 cup (240 ml) white vinegar
1/2 cup (120 ml) apple cider vinegar
1/4 cup (50 grams) light brown sugar
11/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
Combine cucumbers and salt in a large, shallow bowl; cover and chill 11/2 hours.
Move cucumbers into a colander and rinse thoroughly under cold water.
Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour.
Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
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{10} Sweet Hawaiian Crockpot Chicken, submitted by Nick in Florida
1 cup pineapple juice
1/2 cup brown sugar, firmly packed
1/3 cup soy sauce, light
2 lb chicken breast tenderloins
Add all of the ingredients to the Crockpot.
Cook on low 6-8 hours and they should just fall apart.
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{11} Zuke Soup, submitted by Rosemarie in rural Kansas City
While soup weather is over in most parts of the country this is too good to pass up now that everyone's zucchini crop is running away with beautiful zukes.
OR it may be served at room temperature or chilled.
Any of those ways makes for a delicious meal with some crusty bread and a salad
1 lb Italian sausage - hot or mild, your choice
Brown well in Dutch oven, drain well
Add 2 C celery cut in 1/2 inch angled pieces
Cook 10 minutes
Add 2 lb zucchini cut in 1/2 inch slices - may cut in half lengthwise for easier eating and depending on size of zucchini
1 Cup chopped onion
2 tsp. salt
2 cans (28 oz each) tomatoes mashed
1 tsp. (or more to taste) Italian seasoning
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
Simmer covered for 20 minutes
Add 2 green peppers cut in 1/2 inch pieces and cook 10 more minutes
Serve topped with freshly grated parmesan cheese
Really good made a day ahead for flavors to blend but definitely good the first day too.
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{12} Mom's Mocha Almond Cake, submitted by Vicki in Sarasota
2 cups sifted cake flour
1/2 tsp baking soda
1 1/2 baking powder
1/2 tsp salt
1/3 cup cocoa
2 tbsp instant coffee
2/3 cup Kraft oil
1/2 cup buttermilk
1/2 cup water
1 tsp almond extract
2 eggs
1 1/2 cup sugar
Sift together the 6 dry ingredients.
Add oil, buttermilk, water and extract.
Beat eggs till thick and foamy. Gradually add sugar.
Fold egg and sugar mixture thoroughly into the batter.
Pour into waxed paper lined 8" cake pans or a 13 x 9 oblong.
Bake 35 to 40 minutes at 350.
Frost w/ Butter Cream Frosting
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{13} Bacon Burger Wellington, submitted by Muriel, Muriel@wenells.us
Recipe By: Internet Tastemade
Yield: 2 burgers
Ingredients:
4 burger patties
4 slices cheddar cheese, cut into quarters
2 sheets puff pastry, halved
3 tablespoons Dijon mustard
8 strips bacon, thick cut, uncooked
1 large egg, lightly beaten
1 teaspoon sesame seeds
lettuce and tomato, for serving
Directions:
Preheat the oven to 425, and line a baking sheet with parchment paper.
Divide burger patties in half and place 4 cheese squares in between each half patty.
Seal sides wrap with bacon and cook in a cast iron pan on medium high heat until medium rare.
Remove from heat and set aside while you prepare the Wellington wraps.
Lay out a puff pastry rectangle and place the burger in the center with mustard.
Remove excess puff pastry and fold dough around the wrapped burger, forming a tightly sealed package. Seal sides with egg wash and top with sesame seeds. Repeat with remaining burgers.
Place on a baking sheet and bake for 20 to 25 minutes until puff pastry is golden.
Let rest for 5 minutes, and serve with lettuce, tomatoes and your favorite condiments.
This is really good. Holds the bacon grease, so not great for you, but tastes wonderful.
I made two burgers out of 1/4 pound of hamburger. We can't eat a 1/2 pound burger..
I only put two cut of the cut up pieces of cheese inside. They seemed to leak out.
The sides of my puff pastry did not seal well and burst open, so may need to use egg wash on that too. (She does)
I pinched well, but. Still delicious. I only used 4 strips of bacon, two for each burger.
But mine were small.
There was a video online you could probably see if you type in Bacon Burger Wellington burger.. Never mind. I did it for you.
https://www.tastemade.com/videos/bacon-burger-wellington
Despite my issues it was delicious and I couldn't eat a whole one. Oh didn't use nearly that much Dijon. Just used a pastry brush and brushed it.. I would put it on the bottom of the burger, cause it made it difficult to seal the top. They also turned it over, so the sealed side was underneath. I didn't do that. (She should have)
They crossed it on top of the burger for both sides of the puff pastry.
They also made a simple lattice out of the bacon.
I'd make again, just not real often.
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{14} Caramelized Apple Upside-Down Mascarpone Cake, submitted by Laurel in Australia, tomee@ozemail.com.au
Serves 8
INGREDIENTS
80g unsalted butter, room temperature, divided (1/3 cup)
1/2 cup (110g) brown sugar
1/2 teaspoon ground cinnamon
2 - 3 apples, peeled, cored, thinly sliced
1 cup (150g) plain flour (all purpose flour)
3/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon sea salt flakes
1/2 cup (110g) caster sugar (superfine sugar)
2 Eggs
3/4 teaspoon pure vanilla extract
125g mascarpone, room temperature (1/2 cup)
1/2 cup (125ml) thickened cream
METHOD
Position a rack in centre of oven and preheat oven to 175°C (155°C fan-forced).
Grease base and side of a 20cm non-stick round cake pan.
In a small saucepan over low heat, melt 40g butter.
Whisk in brown sugar, cinnamon and a pinch of salt until blended.
Spread mixture evenly over the base of prepared pan. Cool slightly.
Decoratively arrange apple slices over sugar mixture.
In a small bowl, whisk flour, baking powder, bicarbonate of soda and salt.
In a medium bowl, using an electric hand mixer, beat 40g of the butter with the caster sugar on medium speed for 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Beat in vanilla. Add flour mixture in 2 additions, alternating with mascarpone between each addition.
Spoon batter evenly over apples and smooth top.
Bake for 30 minutes or until cake is golden and a toothpick inserted into centre comes out with some moist crumbs (but not batter) attached.
Cool for 10 minutes, then invert warm cake onto a serving plate.
In a medium bowl, beat cream until soft peaks form.
Slice cake and serve with a dollop of whipped cream or ice-cream.
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{15} Caesar Green Bean Salad, submitted by Jodi in Jackson, MO, tigger63755@charter.net
If Caesar dressing is good enough for lettuce, surely it's good enough for beans.
Why This Recipe Works
To keep the flavors bold and prevent the green beans from tasting waterlogged, we blanched the beans in boiling salted water, and then, instead of shocking them in ice water, transferred them to a towel-lined baking sheet to cool down. To make a Caesar dressing that would cling well to the beans, we combined lemon juice, Worcestershire sauce, garlic, anchovy and extra-virgin olive oil and emulsified the dressing with Dijon mustard. To add texture to the salad (and keep it traditional,) we tossed in skillet-toasted crispy croutons.
INGREDIENTS
Serves 4 to 6
Dressing and Green Beans
1 1/2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 garlic cloves, minced
3 anchovy fillets, minced to paste
Salt and pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds green beans, trimmed
2 ounces Parmesan cheese, shaved with vegetable peeler
Croutons
3 ounces baguette, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
For maximum crunch, use a good-quality baguette for the croutons.
The dressing can be made up to 1 day in advance.
For the Dressing and Green Beans:
Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, 1/2 teaspoon pepper, and 1/4 teaspoon salt in bowl until combined. Slowly whisk in oil until emulsified; set aside.
Line baking sheet with clean dish towel. Bring 4 quarts water to boil in large Dutch oven.
Add green beans and 1 1/2 teaspoons salt, return to boil, and cook until tender, 5 to 7 minutes.
Drain green beans in colander and spread in even layer on prepared sheet.
Let green beans cool completely.
For the croutons: Meanwhile, toss baguette, oil, and pepper in large bowl until baguette pieces are coated with oil. Transfer to 12-inch nonstick skillet (reserve bowl). Cook over medium-high heat, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Return croutons to reserved bowl.
Transfer dressing, green beans, and half of Parmesan to bowl with croutons and toss to combine.
Season with salt and pepper to taste. Transfer to serving dish. Sprinkle with remaining Parmesan.. Serve.
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Fluffy Cathead Biscuits With Honey Butter, submitted by Jodi in Jackson, MO, tigger63755@charter.net
https://www.epicurious.com/recipes/food/views/fluffy-cathead-biscuits-with-honey-butter
Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse.
Yield: Makes 12 Biscuits
Active Time: 20 Minutes
Total Time: 45 Minutes
INGREDIENTS
For the biscuits:
1/2 cup buttermilk powder
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
Pinch of sugar
6 tablespoons lard or bacon fat, cut into pieces and slightly softened
6 tablespoons unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired
3 1/2–4 cups all-purpose flour, divided, plus more
For the honey butter:
1/2 cup flavorful honey (such as buckwheat)
1/4 cup unsalted butter, slightly softened
1/2 teaspoon sea salt or kosher salt
PREPARATION
For the biscuits:
Arrange rack in middle of oven; preheat to 400°F.
Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.
Add 2 cups flour and mix with a fork until mixture resembles porridge.
Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
Fold in remaining 1 1/2–2 cups flour by the half cup with fork until a wet dough forms.
Turn out dough onto a well-floured surface. Dust top of dough with more flour.
Gently fold dough into itself until it feels like a pillow and is no longer sticky.
Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands.
Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet.
Bake biscuits until lightly browned, 25–30 minutes. Brush with melted butter, if desired.
Serve with honey butter.
For the honey butter:
Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.
Cooks' Note
If you can't find buttermilk powder, substitute 2 cups store-bought buttermilk (omit water).
White Lily self-rising flour can be substituted for all-purpose flour (omit baking powder and salt).
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{16} Grilled Swiss and Egg Sandwiches, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Yield: 4 servings
Ingredients
8 slices whole-wheat bread
4 tablespoons Dijon mustard
8 sandwich slices Swiss cheese
4 hard-cooked eggs, sliced
1 teaspoon fresh thyme leaves
2 tablespoons unsalted butter, softened
Directions
Spread 4 slices of the bread with the mustard, then top with the cheese,
hard-cooked egg slices, some thyme, and the remaining 4 slices of bread.
Spread the top slice of each sandwich with a little of the butter.
Heat a nonstick skillet over medium heat and add the remaining butter.
When the butter is melted, place the sandwiches in the skillet, buttered-side up.
Grill the sandwiches 5 minutes, turn,
then cook 5 minutes more or until the cheese melts.
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Puntas De Filete A La Mexicana, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
(Beef Tips Mexican Style)
Comments: Serves 4-6
Ingredients
2 lbs beef filet (rib eye), sliced into 1/4" square strips
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
1 + 1 tsp salt or to taste
4 oz butter or margarine
2 cloves garlic, minced
2 1/2 Lb ripe tomatoes, peeled and finely chopped
6 chilies Serrano's, finely chopped
6-8 fresh mushrooms, sliced
12 fresh scallions, cleaned with part of the green remaining
Directions
Spread the strips of beef on a plate and sprinkle with the ground pepper, salt and ground cumin.
Allow to stand a few minutes while readying the other items.
In a skillet or Dutch Oven sauté the garlic and the beef strips in the butter over medium heat, stirring frequently, until the beef starts releasing its juices.
Then add the mushrooms, tomatoes and Serrano chilies.
Add salt to taste and continue cooking uncovered for another 5 minutes or until the sauce thickens.
Serve hot with fettuccine or any other pasta or rice.
Accompany with a fresh green salad and a glass of your favorite red wine.
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{17} Chai Banana Bread, submitted by Diane in Bucks County, PA, dsg49@aol.com
1 1/2 cups mashed banana
1/3 plain fat-free yogurt
5 Tbsp butter, melted
2 large eggs, beaten
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1 1/4 tsp vanilla extract, divided
Cooking spray
1/3 cup powdered sugar
1 1/2 tsp fat-free milk
Preheat oven to 350 degrees F. Combine bananas, yogurt, butter, and eggs
in a mixer bowl or food processor; beat at medium speed just until blended.
Add sugars; continue beating just until blended.
Combine flour, baking soda, and salt in a bowl.
Add flour mixture to banana mixture; beat just until blended.
Mix together spices and add 1 1/2 tsp into batter and then 1 tsp vanilla to batter.
Pour into a 9 x 5-inch loaf pan coated with cooking spray.
Bake in preheated oven for 65 minutes or until a wooden toothpick inserted in center
comes out clean. Cool 10 minutes in pan on wire rack.
Remove from pan; cool. Combine remaining spice mixture, powdered sugar, and milk.
Drizzle over bread.
Yield 16 servings
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{18} Chinese Beets, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
6 cups cooked sliced beets or 3 16 oz. cans
1 cup sugar
1 cup vinegar
2 tablespoons cornstarch
12 whole cloves
3 tablespoons ketchup
3 tablespoons oil (optional)
1 teaspoon vanilla extract
salt to taste
Drain the beets. Set aside 1-1/2 cups of the liquid.
In medium saucepan, place the beets and reserved liquid.
Then add all remaining ingredients.
Mix well and cook for 3 minutes over medium heat, or until the mixture thickens.
Let cool before storing in the refrigerator.
Serve as a side dish or in a salad.
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{19} Copycat Ikea Swedish Meatballs, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
2 lbs frozen, fully cooked meatballs
1 teaspoon allspice
2 tablespoons butter
3 tablespoons flour
1 1/4 cups beef broth
1/4 cup sour cream
1 tablespoon minced parsley
Toss frozen meatballs with allspice and place on rimmed baking sheet.
Cook meatballs in oven according to package directions.
While meatballs are cooking, prepare gravy.
Melt butter in a small saucepan over medium heat.
Whisk in flour and cook for 1 minute, stirring constantly.
Whisk in beef broth and continue cooking, whisking constantly, until thickened,
about 5 minutes. Remove from heat and stir in sour cream.
Spoon gravy over cooked meatballs and top with parsley.
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{20} Black Bean, Corn and Tomato Relish, submitted by Linda on Long Island.
This is a delicious side dish or appetizer. And it is easy.
1 1/2 cups canned corn, drained and rinsed
1 15 oz can black beans, drained and rinsed
2 ripe tomatoes, seeded and chopped
4 green onions, chopped
3 tablespoons olive oil
1 tablespoon lime juice
salt, pepper to taste
1 bunch cilantro, chopped
1 green pepper, chopped
Mix everything together. Chill at least an hour before serving.
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{21} Easy Apple Crisp, submitted by Betty Richling, lrischling@hotmail.com
Yield: 8-10 Servings
8 cups peeled, sliced apples
1/2 cup quick-cooking oats
1/2 cup brown sugar, packed
1 stick butter, softened
1/4 cup sugar 1/2 tsp cinnamon
1/2 cup all purpose flour 1/4 tsp nutmeg
Preheat oven to 375º F.
Grease an 8" square baking dish or spray with non-stick cooking spray.
Arrange apple slices in dish.
Mix the remaining ingredients to make a crumbly mixture.
Sprinkle over the top of the apples.
Bake for 30-40 minutes until mixture is browned and crispy in appearance.
Tip—to keep apples from turning brown as they are sliced, place apple
slices in some water with a little lemon juice added. Drain well before using.
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{22} Coconut Cream Cake, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
Easy to make cake but takes 72 hours for finished cake.
2 cups sweetened coconut
2 cups sour cream
1 1/2 cups sugar
Mix and let sit in refrigerator for 24 hrs.
1 yellow cake mix, prepare according to directions on package.
Bake at 350ºF about for 35 minutes, let cool and split layer.
Reserve 1 cup of sour cream mixture and mix with med, size container of cool whip for frosting. Spread 3 layers with sour cream, for frosting.
Spread three layers with sour cream, coconut mixture and then frost top and sides with frosting mixture. Keep in fridge.
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{23} Marvelous Macaroni and Cheese, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
Yield: 6 servings
1 pound macaroni -- *see Note
6 tablespoons all-purpose flour
6 tablespoons butter or margarine -- *see Note
2 cups milk -- skim is okay
8 ounces sharp cheddar cheese -- shredded *
1 teaspoon salt
1/4 tablespoon black pepper
Preheat oven to 450. Cook macaroni per package directions; drain, rinse and set aside.
In same pot over low heat, melt butter.
Add flour, salt and pepper and whisk into melted butter till smooth.
Simmer and stir till mixture thickens to a paste and is golden.
Slowly add milk and whisk into butter mixture till smooth.
Bring to a boil, then simmer till thickened.
It should be thicker than gravy but not as thick as pudding.
If you've made basic white sauce, you'll know when it's thickened enough.
Remove pot from heat.
Add cheddar and stir till it starts to melt.
Add macaroni and stir till coated.
Pour into a 9 x 12" baking dish or 2 qt. casserole.
As an extra indulgence, you can sprinkle 4 oz more cheese on top if you happen to buy a
12 oz bag instead of 8 oz.
Bake about 20 - 30 minutes; till you see the top getting a bit crispy and brown.
* She likes large elbows or medium shells. I used rigatoni and we loved it.
We used unsalted butter and whole milk. I didn't have sharp cheddar and so used regular. She uses extra-sharp cheddar. I made this 4/29 09 and we love it.
Description: "Recipe #24986: Recipezaar"
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{24} Sausage Cheese Squares, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Yield: 12 servings
Ingredients
1 tube (8 ounces) refrigerated crescent rolls
1 package (8 ounces) Fully Cooked Sausage Links, thawed and cut into 1/2-inch slices
2 cups shredded Monterey Jack cheese
4 large eggs
3/4 cup milk
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Unroll dough; place in an ungreased 13 x 9-in. baking dish.
Press onto bottom and 1/2" up sides to form a crust.
Top with sausage and cheese.
Beat eggs in a bowl; add remaining ingredients.
Carefully pour over cheese.
Bake, uncovered, at 425° for 20-25 minutes or until a knife inserted in the center comes out clean.
Cut into 12 pieces.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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