If you have any questions, write Theresa as she knows how to reach everyone.
From: Theresa Richard Careese-Forever@hotmail.com
Sent: Sunday, July 15, 2018 7:37 PM
Subject: July 15th Recipe Round Robin 2018
{1} Low Carb Strawberry Cheesecake Shake, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail..com
https://www.happy-mothering.com/03/recipes/low-carb-strawberry-cheesecake-shake/
6 medium organic strawberries
4 ounces lactose free cream cheese (full fat, organic preferred)
2/3 cup heavy whipping cream (organic preferred)
Ice, to desired consistency
Place the strawberries, cream cheese and heavy whipping cream into a blender, then blend until smooth.
Add ice and blend until you reach your desired consistency.
Pour into a tall glass and enjoy your low carb treat!
Note:
If you want it a little sweeter, feel free to add a couple of drops of liquid Stevia.
This recipe is for 2 shakes at 7.2 net carbs each. There are 2.2 grams of carbs from the heavy whipping cream, 8 carbs from the cream cheese and 4.2 net carbs in the strawberries total. That's 14.4 net carbs total, or 7.2 carbs per shake. It's definitely a treat, but something doable if you plan it out.
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Cheeseburger Salad with Big Mac Dressing, submitted by Theresa, careese-forever@hotmail.com
https://www.andiemitchell.com/cheeseburger-salad-with-big-mac-dressing/
If you love McDonald's Big Macs but want something lighter and much healthier, you will love this cheeseburger salad recipe with homemade Big Mac dressing!
2 tablespoons full-fat mayonnaise
2 tablespoons full-fat Greek yogurt -OR- sour cream
2 tablespoons ketchup
2 teaspoons water
1 teaspoon white vinegar
1 tablespoon sweet pickle relish
1 tablespoon minced white onion
1 teaspoon sugar
dash hot sauce
1 teaspoon salt, divided
2 teaspoons olive oil
1 large sweet onion, chopped
2 cloves garlic, minced
1 pound lean ground beef sirloin
1 large head romaine lettuce, chopped
2 large ripe tomatoes, chopped
1 cup shredded sharp cheddar cheese
dill pickle slices (optional)
Instructions
In a small bowl, whisk the mayonnaise, yogurt (or sour cream), ketchup, water, vinegar, relish, onion, sugar, hot sauce, and a pinch of salt. Set aside.
In a large skillet, heat the oil over medium-high heat.
Add the onion and cook, stirring frequently, until just beginning to soften, about 2 minutes.
Add the ground beef and cook for about 6-7 minutes, stirring occasionally and using the spatula to crumble the meat. Add the garlic and stir constantly for 30 seconds, until fragrant..
The meat should no longer be pink; if it is, continue to cook until browned.
Remove pan from heat and set aside while you assemble the salads.
Divide the romaine, tomatoes, and cheese evenly among four large bowls or plates.
Divide the beef mixture evenly among the salads.
Drizzle each serving with 2 heaping tablespoons dressing. Serve immediately.
Nutrition Information: Calories 445, Fat 25g, Carb 13g, Fiber 4g, Sugars 1g, Protein 43g
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Low Carb Cracker Toffee, submitted by Theresa, careese-forever@hotmail.com
https://alldayidreamaboutfood.com/low-carb-cracker-toffee/
Yield: 15 Servings
Almond Flour Crackers:
2 cups almond flour
1/2 tsp salt
1/2 tsp baking powder
1 large egg
2 tbsp salted butter melted
Topping:
3/4 cup Swerve Sweetener
1/2 cup butter
1/2 tsp vanilla extract
Pinch salt
2 tbsp powdered Swerve Sweetener
4 ounces Lily's Dark Chocolate chopped
2 tsp coconut oil or avocado oil
3/4 cup chopped toasted pecans
To make the crackers:
Preheat the oven to 300ºF.
In a large bowl, whisk together the almond flour, salt, and baking powder.
Stir in the egg and the melted butter until the dough comes together.
Turn the dough out onto a large piece of parchment paper and pat into a rough rectangle.
Top with another piece of parchment paper and roll out to a 1/8 inch thickness, as evenly
as you can. Remove the top piece of parchment paper.
Using a sharp knife or a pizza cutter, score the dough into 2-inch squares.
Transfer the parchment to a large cookie sheet and bake 35 to 40 minutes, or until the
edges are golden brown and the crackers are firm to the touch.
Remove from the oven and let cool completely before breaking apart into individual crackers.
To make the cracker toffee:
Preheat the oven to 375ºF. Line a rimmed baking sheet, about 11x17 inches, with foil and spray
lightly with coconut oil spray.
Arrange the crackers in a single layer so that they are touching, covering as much of the sheet
as you can (break them to fit, if necessary, and you may have some leftover crackers).
In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until Swerve
is dissolved.
Bring to a boil and cook without stirring until mixture darkens to amber, about 5 to 7 minutes
(time may vary depending on the quality of your cookware).
Remove from heat and stir in vanilla extract and salt.
If the mixture appears to be separating, stir in 2 tbsp of powdered Swerve Sweetener until it comes back together.
Pour the hot toffee immediately over the crackers as evenly as possible to cover.
Bake for 5 to 6 minutes, until bubbling. Let cool while melting the chocolate..
Combine the chopped chocolate and oil in a microwave safe bowl and melt on high in 30 second increments, stirring in between. Alternatively, you can melt them together double boiler style.
Drizzle the chocolate over the cooled toffee and spread evenly.
Sprinkle immediately with the chopped pecans.
Let set until the chocolate is firm and then break apart into pieces (it will typically break up along the lines of the crackers).
Recipe Notes:
A note about servings...this makes a lot and really can be anywhere between 10 to 20 servings.
It tends to break up along the lines of the crackers and if you make them 2 inches by 2 inches, you should get about 30 pieces.
Nutrition Facts:
Low Carb Cracker Toffee
Amount Per Serving (2 pieces)
Calories 229 Calories from Fat 193
% Daily Value*
Total Fat 21.46g 33%
Total Carbohydrates 7.07g 2%
Dietary Fiber 3.64g 15%
Protein 4.58g 9%
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{2} Strawberry Shortcake Punch Bowl Cake, submitted by John in New York
SIMPLY clean 2 packages of strawberries and slice and chunk them…
toss them lightly in sugar and a tsp of water.. get a beautiful clear bowl ready.
Take your store bought sponge cake and slice into 1/2 inch thick rectangular slices.
Get you ca can of whipped cream or cool whip will work and a package or two of strawberry gelatin.
Mix your gel with your sweetened strawberries.. and begin to layer in your punch bowl..
strawberries, whipped cream .slices of cake strawberries, etc.. until all gone.
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{3} Layered Coconut Cream Cheesecake Bars, submitted by Claudette in CA
84 vanilla wafers, divided
6 Tbsp. butter, melted
1 package (250 g) Philadelphia Brick Cream Cheese, softened
2 Tbsp. sugar
1 tub (1 L) Cool Whip Whipped Topping, divided
2 package (4-serving size each) Jell-O Vanilla Instant Pudding
2-1/2 cups cold milk
1 cup flaked coconut, toasted, divided
Reserve 24 wafers. Crush remaining wafers; mix with butter.
Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
Beat cream cheese and sugar in medium bowl with mixer until blended.
Whisk in 1 cup Cool Whip; carefully spread over crust.
Stand reserved wafers around edges of pan.
Whisk pudding mixes and milk in medium bowl 2 minutes.
Stir in 1 cup Cool Whip and 1/2 cup coconut; spread over cream cheese layer.
Top with remaining Cool Whip and coconut. Refrigerate 5 hrs. Serve.
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{4} Valentine Milk Shake, submitted by Elaine in Texas
2 cups strawberry ice cream
1 -2 cup milk
2 tablespoons strawberry jam
2 ounces cherry kijafa wine (optional)
Blend it all until the shake is thick and creamy.
Serve the milk shake in a tall glass topped with whipped cream serve with some straws.
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{5} Southern Banana Pudding, submitted by Pam in Kentucky
No pudding packages!!
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.
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{6} Cherry Red Velvet Cake, submitted by Angie in Kentucky
1 package Signature Red Velvet Cake Mix
1/2 cup buttermilk
1 (21 oz.) can Duncan Hines Comstock® Country Cherry
1/2 cup butter, melted
3 large eggs
1 tsp. pure vanilla extract
9 oz. white baking chocolate
12 oz. cream cheese, at room temperature
6 tbsp. butter, at room temperature
1-1/2 tsp. pure vanilla extract
4-1/2 cups confectioners' sugar
7 oz. flaked coconut
Preheat oven to 350ºF. Grease and flour 3 round 8" cake pans.
Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve 1/2 cup of the syrup.
In a large mixing bowl, add cake mix, buttermilk, 1/2 cup cherry syrup, melted butter, eggs and vanilla.
Blend with an electric mixer until the batter is combined.
Divide the batter evenly between the prepared pans.
Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
Remove the pans from the oven and allow to cool for 10 minutes.
Remove the cakes from the pans and cool completely for 30 minutes.
Place the white chocolate in a small glass bowl.
Microwave on high for 1 minute. Remove from microwave and stir until smooth.
Place the cream cheese and butter in mixing bowl.
Beat until well combined.
Add the melted white chocolate, vanilla and 2-1/2 cups of the confectioners' sugar.
Blend on low speed until the sugar is incorporated.
Add the additional sugar and blend until the frosting is fluffy..
To Frost: Place one cake layer on a serving platter and spread with frosting, top with cherries.
Place the second layer on the first and frost.
Place the third cake layer on top and frost top and sides of cake.
Sprinkle and gently press coconut over entire cake.
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{7} Peanut Butter Fudge, submitted by Sam in Colorado
1 1/2 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
1/4 teaspoon salt
1 1/2 cups peanut butter (creamy or chunky)
1 teaspoon pure vanilla extract
2 cups miniature marshmallows
1 2/3 ounces M&M's plain chocolate candy
Carefully line an 8" square baking pan with parchment paper.
Fold the corners carefully and tape the sides if necessary.
Don't worry, it doesn't get baked!
Add sugar, butter and evaporated milk to a heavy 2 quart saucepan.
On high heat, stir mixture and bring to a full rolling boil.
Reduce heat to medium-low, and continue boiling and stirring for 5 minutes, making sure to continuously scrape down the sides.
Remove from heat, and allow to cool for 2 minutes.
Add peanut butter, and stir until completely melted and incorporated.
Add vanilla and marshmallows, and stir until completely melted and incorporated.
There should be no visible streaks of peanut butter or marshmallow.
Pour mixture into parchment lined baking pan, tilting or shaking for uniform thickness.
While mixture is still warm, press M&Ms into the top of the fudge.
I use an even grid pattern, typically 7 across and 7 down.
Keep in mind that it's much easier to cut around M&Ms than through them.
Press deeply enough to avoid popping out later.
If M&Ms start to crack after being pressed into the fudge, the mixture is too hot.
In that case, wait a few minutes, and try again.
Refrigerate for at least 4 hours.
Carefully lift out the fudge by grabbing opposite sides of the parchment paper..
Cut even rows between M&Ms, cleaning your knife in hot water between cuts, or when
buildup causes messy cutting.
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{8} Strawberry Shortcake Muffins, submitted by Harold in New York
2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1/2 teaspoon kosher salt
1 ⁄2 cup (1 stick) unsalted butter, cut into chunks
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
3 teaspoons pure vanilla extract
1 cup sour cream
1 1/2 cups diced fresh, ripe strawberries (about 9 ounces)
12 small, pretty strawberries, tops removed
1 cup heavy whipping cream
Position a rack in the middle of the oven and preheat to 400°F.
Spray two 12-cup muffin pans generously with cooking spray or line with paper liners.
In a bowl, sift together the flour, baking powder, baking soda, and salt.
In the bowl of a mixer fitted with the paddle attachment, on medium-high speed, beat the butter with 3/4 cup of the sugar until lightened and creamy, about 2 minutes.
Beat in the eggs, one at a time, then 2 teaspoons vanilla, until combined, scraping down the sides of the bowl with a rubber spatula.
Add the sour cream and beat on low speed until nearly incorporated.
Add the dry ingredients and, using the rubber spatula, stir just until evenly moistened.
Gently stir in the diced strawberries.
The batter will be thick.
Using a 2-ounce ice cream scoop, heap the batter into the greased muffin cups (you'll probably fill about 15), filling them 3/4 full.
Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 14 minutes.
Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack.
Let cool completely.
When the muffins have cooled, in the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, remaining 2 tablespoons of sugar, and remaining 1 teaspoon
of vanilla to medium-stiff peaks. Do not over beat.
Dollop or pipe some cream on top of each muffin, top with a strawberry, cut side down, and serve.
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{9} Charleston Breakfast Casserole, submitted by Nick in Florida
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 8
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in the microwave or in a small pan on the stove over low heat.
Spray a 9 x 12 inch baking dish with vegetable spray.
Place croutons in the bottom of the dish, and drizzle with melted butter.
Sprinkle with grated Cheddar cheese.
Crack the eggs into a bowl, whisking to break up the yolks.
Add milk, peppers, mustard, salt, and pepper, and beat until well-combined.
Pour over the croutons and cheese, and sprinkle with crumbled bacon.
Bake in the preheated oven for 40 minutes.
Remove from oven and allow to stand 10 minutes before serving.
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{10} Old Fashioned Banana Pudding, submitted by Nora in Maine
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (NOT skim)
4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
1 box vanilla wafers
1 teaspoon Vanilla extract
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)
Meringue:
4 egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
Combine sugar, flour and salt in a bowl, and mix well. Set aside.
In a heavy saucepan, beat the egg yolks well.
Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.
Keep boiling and stirring until mixture reaches a nice pudding consistency.
Make sure you don't scorch the pudding. Remove from heat.
Place a layer of banana slices on top of the vanilla wafers.
Pour half of the pudding over the banana layer.
Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks.
Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake until meringue browns, 12 to 15 minutes.
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{11} No Knead Onion Rolls, submitted by Muriel, Muriel@wenells.us
Recipe By: Noble Pig.com blog
Yield: 16 rolls
Ingredients:
3 tablespoons olive oil, divided
3 medium yellow onions, finely chopped
1/4 cup granulated sugar, plus 1 teaspoon
1 teaspoon kosher salt, divided
2 packages yeast, I used 2 1/2 packages
2 large eggs
6 tablespoons butter, melted, divided
6 cups flour
Directions:
Heat 2 tablespoons of the oil in a large skillet over medium high heat.
Add the onions, 1 teaspoon of the sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until gold brown, 15 to 18 minutes.
Place 2 cups warm tap water (105-115 degrees) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. I don't do that step, I use instant yeast.
Whisk in the eggs, 4 Tablespoons of the butter, the remaining 1/4 cup sugar and 1/2 teaspoon of salt.
Add the flour and 3/4's of the onions and mix until a sticky dough forms.
Brush the top of the dough with the remaining Tablespoon of oil.
Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
Butter a 13 x 9 baking pan. Punch the dough down. With well floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions.
Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Preheat oven to 400 degrees.
Remove the plastic wrap and brush the dough with the remaining 2 T of butter.
Bake until the rolls are golden, 18 to 22 minutes (tent with foil if tops brown too quickly - she did, I didn't. Cool in the pan for 5 minutes before serving.
These are easy and delicious. Very light. Love them. I was generous with the onions. MMMM love them.
I ended up with a 9 x 13 pan and a 9" round pan full of rolls.
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{12} El Adobe, submitted by Vicki in Sarasota
Brown:
1/2 lb beef chorizo
1/2 lb ground beef
1 large onion, chopped
Then layer in a 9 X 9" pan
1 large can refried beans
Meat mixture
4 oz can diced green chilies
1 1/2 cup EACH Jack & Cheddar, shredded
3/4 cup taco sauce
Refrigerate or bake 400 for 30 minutes, 40 minutes if cold.
Use as a dip w/ good tortilla chips or use for taco or burrito filling, or a tostada......
Top with:
Sour Cream
Guacamole
Chopped or sliced black olives
Green onions, chopped
Cilantro, chopped
This was my mom's recipe, and it's so good, I always make a much larger batch in a 9 X 13" pan!!!
Its going to be our Cinco de Derby Mayo dinner!!! Maybe with a Bourbon Margarita? Or a Tequila Julep??? Ole!
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{13} Lemon Curd Cupcakes, submitted by Laurel in Australia, tomee@ozemail.com.au
1-1/2 Cups (200g) Self Raising Flour, Sifted
3/4 Cup (165g) Caster Sugar - Superfine Sugar
125g Unsalted Butter, Softened (5/8 cup or 5 Tbsp.)
2 Eggs
1/3 Cup (80ml) Milk
2 Teaspoons Vanilla Extract
1 Cup (250ml) Single (Pouring) Cream
2 Tablespoons Icing Sugar, Sifted, Plus Extra, For Dusting (Confectioners Sugar)
1/3 Cup (115g) Store-Bought Lemon Curd
Preheat oven to 160°C (320°F). Place the flour, sugar, butter, eggs, milk and vanilla
in the bowl of a stand mixer and beat on medium speed for 6 minutes or until pale and smooth.
Spoon the mixture into 12 x 1/2-cup-capacity (125ml) tins lined with cupcakes cases and bake for 22–25 minutes or until cooked when tested with a skewer. Transfer onto a wire rack to cool completely.
Place the cream and icing sugar in the bowl of a stand mixer and whisk until stiff peaks form.
Using a small, serrated knife, cut the tops from the cupcakes and set aside.
Trim the base to even out and set aside. Spoon the cream into the cupcakes and top with the lemon curd.
Top with the reserved cake and dust with icing sugar to serve.
Makes 12 cupcakes - best eaten on the same day they are made.
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{14} Strawberry-Pineapple Salsa, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Prep time: 10 minutes
Time to Make It: 10 minutes
Strawberry Pineapple Salsa will have everyone raving at your next party! People love the fresh, fruity zing from this tasty fruit salsa!
Author: Rachel Farnsworth
Yield: Serves 6 to 8
Ingredients
1 pineapple, peeled
1 pound strawberries
2 Roma tomatoes, diced
1/2 red onion, minced
1/2 jalapeno, minced
1/3 cup fresh cilantro, chopped
1 lime, juiced
1/2 teaspoon salt
Instructions
Remove the peel and core from the pineapple and dice the fruit into a small, 1/4-inch dice.
Place into a large mixing bowl.
Hull the strawberries, and dice into a small, 1/4-inch dice. Add to bowl with pineapple.
Dice the tomatoes into a 1/4 inch dice as well and toss with pineapple and strawberries.
Add minced onion and jalapeno to bowl along with cilantro, lime juice, and salt. Stir to combine..
Allow to sit at room temperature for 30 minutes before serving. Keeps in the refrigerator 24 hours.
I think I might leave the tomatoes out and use Teddy Grahams for more of a dessert salsa.
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{15} Fabulous Cheese Fondue, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Source: http://www.crock-pot.com/slowcooker-recipe?search=true&rid=3263
About: Time on High: 1 to 2 hours Time on Low: 2 to 3 hours
Ingredients
1 Tablespoon margarine
1/4 Cup onion, chopped
2 Cloves garlic, minced
1 Tablespoon all-purpose flour
1/2 Cup dry white wine
1/4 Cup reduced-fat milk
8 Ounces cheddar cheese, shredded
8 Ounces Gruyère cheese
2 Ounces blue cheese
Instructions
Combine all ingredients in the Crock-Pot® stoneware.
Cover cook on Low 2 to 3 hours, stirring once or twice, until cheese is melted and smooth.
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French Onion Soup Burger, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Source: The French Onion Soup Burger was created by Chef Paul Denamiel, owner of Le Rivage and Little Prince in New York City. https://thomasbreads.com/recipes/french-onion-soup-burger
About: What does the Food Network, Thomas' and New York City, have in common? Chef Paul Denamiel and his French Onion Soup Burger.
Servings 6; Prep Time 25 minutes; Cook Time 10 minutes
Ingredients
Béchamel Sauce:
2 Tbsp. Butter
2 Tbsp. Flour
1 1/4 Cup Heated Milk
Ground Pepper
Burger
4 Large Spanish Onions
1 Cup Beef or Chicken Stock
2 Sprigs Fresh Thyme
4 Tbsp. Olive Oil
6 Burgers (prepackaged or a blend of brisket, chuck and short rib)
6 Slices of Emmenthal Cheese
6 Thomas'® Original Sandwich Size English Muffins
Directions
Béchamel sauce
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 minutes.
Mixture will bubble. Do not let it brown.
Whisk in hot milk, making sure there are no lumps and mixture is smooth.
Continue to stir as sauce thickens. Bring to a boil.
Add salt and pepper, lower heat, and cook, stirring for 2–3 minutes. Remove from heat.
To cool this sauce for later use, cover it with plastic wrap. Set aside.
Burger
Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices.
Over medium heat, sauté onion with 4 Tbsp. olive oil and thyme sprigs until caramelized.
Add stock and cook until most is evaporated. This may take about 20 minutes.
Remove thyme sprigs. Salt and pepper. Set aside.
Heat a grill pan over high heat. Lightly brush pan with olive oil.
Generously salt and pepper both sides of each burger.
Place burger on grill pan and cook 5–6 minutes each side for medium burger.
After burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted.
Split the English Muffins with a fork. Toast and butter each side.
Then, layer on a Tbsp. of béchamel sauce, followed by meat and sautéed onions.
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{16} Healthy Spinach & Goat Cheese Chicken Tortilla Casserole, submitted by Gary Birdsall in San Antonio, Texas, gary..birdsall@att.net
From: EatingWell.com, January 2017
Layers of tortillas, chicken and vegetables with a creamy goat-cheese sauce create a lasagna-like Mexican casserole dish for an easy, healthy dinner the whole family will love.
Servings 9,
Prep 45 minutes
Ready In 1 hour 15 minutes
Ingredients
1 pound boneless, skinless chicken breasts, trimmed
2 tablespoons extra-virgin olive oil
8 ounces sliced mushrooms
1 medium leek, halved and sliced, white and light green parts only
3 cloves garlic, sliced
2 cups low-fat milk
1 tablespoon cornstarch
4 cups baby spinach
1/4 cup chopped pickled jalapeños
4 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon ground pepper
12 corn tortillas, halved
1/3 cup green salsa
1/3⅓ cup shredded Mexican cheese blend
Preparation
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Place chicken in a medium skillet or saucepan and add enough water to cover by 1 inch.
Bring to a boil.
Cover, reduce heat to low and simmer gently until the chicken is cooked through and no
longer pink in the middle, 10 to 12 minutes.
Remove the chicken to a clean cutting board and chop or shred with two forks.
Meanwhile, heat oil in a large pot over medium-high heat.
Add mushrooms, leek and garlic; cook, stirring occasionally, until the leek is soft and starting to brown, about 4 minutes. Whisk milk and cornstarch in a small bowl and add to the pot.
Cook, stirring constantly, until the mixture thickens, 3½ minutes.
Stir in spinach, jalapeños, goat cheese, salt and pepper; cook until the cheese melts and the spinach wilts, about 2 minutes more. Remove from heat. Stir in the chicken.
Cover the bottom of the baking dish with 6 tortilla halves.
Spread 1½ cups of the filling over the tortillas.
Repeat with 3 more layers of tortillas and 2 more layers of filling, ending with a layer of tortillas.
Spread salsa on top and sprinkle with shredded cheese.
Bake until hot and bubbly, 20 to 25 minutes. Let stand 10 minutes before serving.
Nutrition information Serving size: 2/3 cup each
Per serving: 255 calories; 10 g fat(4 g sat); 3 g fiber; 22 g carbohydrates;20 g protein; 46 mcg folate; 49 mg cholesterol; 4 g sugars; 0 g added sugars; 1,558 IU vitamin A; 6 mg vitamin C; 163 mg calcium; 2 mg iron;281 mg sodium; 489 mg potassium
Nutrition Bonus: Vitamin A (31% daily value)
Carbohydrate Servings: 1-1/2
Exchanges: 1-1/2 lean protein, 1 starch, 1 vegetable, 1/2 fat, 1/2 high-fat protein
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Strawberry Icebox Cake, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
About: Prep 25 Minutes;
Total 6 Hours 25 Minutes;
Ingredients 3;
Servings 8
At only 3-ingredients, this is the easiest cake you'll ever make (it tastes delicious, too).
Looks like a great recipe to get the kids involved in. If you can, go to the link above.
The detailed photos how to prepare is very neat.
Ingredients
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/2 cup strawberry jam or preserves
1 container (16 oz) frozen whipped topping, thawed
Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
Cut 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies into 1/2-inch-thick slices; place on cookie sheets. Bake 14 minutes. Immediately remove from cookie sheets to cooling racks; cool.
While cookies bake and cool, line 9 x 5-inch loaf pan completely with plastic wrap overhanging sides with enough to wrap cake. Add 1/2 cup strawberry jam or preserves to 1 container (16 oz) thawed frozen whipped topping; using large rubber spatula, fold to combine well..
Place one-fourth of whipped topping mixture in bottom of loaf pan; top with 2 cookies.
Repeat to make 4 layers, using 2 cookies per layer. Wrap plastic wrap over top.
Freeze at least 6 hours. Store remaining cookies in airtight container.
To serve, place plate upside down over loaf pan; turn plate and pan over.
Remove pan and plastic wrap. With serrated knife, cut frozen cake into slices; place slices on individual plates. Crumble 6 of the remaining cookies; garnish each serving with crumbled cookies..
Nutrition: Calories 460, Calories from Fat 190, Total Fat 21g 32%, Saturated Fat
12g 59%, Trans Fat 0g, Cholesterol 5mg 2%, Sodium 200mg 9%, Potassium
25mg 1%, Total Carbohydrate 64g 21%, Dietary Fiber 1g 5%, Sugars 39g.
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{17} Earthquake Cake, submitted by Michele Ash, Tampa Bay, mlinnash@gmail.com
Can use either a 9 x 13" pan or two 8 x 8" pans. And apparently the crevices and crannies don't work if your cake mix has pudding in it. This seems best served at room temperature..
15.25 oz. chocolate cake mix - without pudding (I've seen some recipes that use German chocolate cake but I prefer more chocolate taste)
6 Tbsp. all-purpose flour - or 4 Tbsp. self-rising flour
3 eggs
1/3 cup oil
1 cup water
4 Tbsp. buttermilk powder
1 tsp. instant espresso powder - or instant coffee granules
2 cups sweetened shredded coconut - divided use
1 1/4 cup pecans - chopped, divided use
8 oz. cream cheese - softened
1/2 cup butter - melted
2 1/2 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 cups semi-sweet chocolate chips
Chocolate Ganache
1/2 cup heavy cream
4.5 oz. semisweet chocolate, chopped
2 Tbsp. butter
2 Tbsp. light corn syrup
Preheat oven to 350 degrees and grease a 9 x 13" pan with cooking spray.
In a large bowl, combine cream cheese, butter, powdered sugar, vanilla and salt.
Beat with a mixer until combined; fold in 1/2 cup coconut. Set aside.
Prepare cake batter by combining the mix, all-purpose (or self-rising) flour, eggs, oil, water, buttermilk powder and instant espresso powder.
Beat on low for 30 seconds, and then on medium high for two minutes.
Sprinkle 1 1/2 cups coconut and 1 cup pecans onto bottom of prepared pan, then spread your prepared cake mix carefully over the coconut and pecans.
Dollop the cream cheese mixture over the cake and gently marble but not too completely, being careful not to go too deep into the batter or you will disturb the coconut and pecans.
Try to keep the cream cheese mixture about an inch from the edges of the pan.
Sprinkle chocolate chips on top; set the pan on a large cookie sheet in case of spill over's; bake for about 45 to 50 minutes or until center is just set; don't overbake.
Once cake has cooled, top with chocolate ganache and finely chopped pecans, covering the cake-like areas with the ganache and leaving the crannies uncovered. Sprinkle on the nuts.
Serve with whipped cream or ice cream. Store in refrigerator. Makes 20 to 24 servings.
Chocolate Ganache: Place chopped chocolate, butter and corn syrup in a small bowl.
In a microwave safe bowl or glass measuring cup, bring cream to a boil, watching carefully as cream will boil over (I use a 2 cup glass measure). Pour over the chopped chocolate. Stir until smooth and creamy in texture. Let stand, stirring occasionally until slightly thickened; chill briefly until cooled and then whip using an electric mixer, to create more of an icing texture. Spread over the cake.
Note: If you do not have buttermilk powder, use 1 cup buttermilk or simply use water, but the buttermilk will give a more tender cake.
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{18} Peachy Cinnamon Streusel Coffeecake, submitted by Diane in Bucks County, PA, dsg49@aol..com
1 can (8 1/4oz) juice-pack sliced cling peaches
1 package Duncan Hines Cinnamon Muffin Mix
1 egg
Streusel topping:
2 Tbsp. all-purpose flour
1/4 cup sugar
1/2 tsp. cinnamon
4 Tbsp. butter
Preheat oven to 400 degrees F. Grease an 8-inch square or 9-inch round baking pan.
Drain peaches, reserving juice, adding water to equal 3/4 liquid.
Place peaches in a small bowl and chop. In a larger bowl combine muffin mix, egg and peach liquid.
Fold in peaches. Pour batter into baking pan. In small bowl, combine flour, sugar and cinnamon.
Cut in butter until mixture is crumbly. Sprinkle topping over batter.
Bake for 28 to 33 minutes for 8-inch pan (or 20 to 25 minutes for 9-inch pan) until golden.
Serve warm.
Makes 9 servings.
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{19} Key Lime Cloud Squares, submitted by Betty Richling, lrischling@hotmail.com
1 1/3 cups graham cracker crumbs, divided
1/4 cup butter, melted
3/4 cup boiling water
1 (3 oz) package lime flavor gelatin
1 cup ice cubes
1 (8 oz) package cream cheese, softened
1 can (14 oz) sweetened condensed milk
3/4 cup lime juice
2 cups thawed Cool Whip whipped topping
Reserve 1 Tbsp. graham crumbs.
Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9" square pan.
Refrigerate until ready to use.
Add boiling water to gelatin mix in small bowl; stir 2 min until completely dissolved.
Add ice; stir 2 min or until thickened. Remove any un-melted ice.
Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice.
Add gelatin; mix well. Whisk in 1 cup Cool Whip. Pour over crust.
Refrigerate 6 hours or until firm.
Cover with remaining Cool Whip just before serving; sprinkle with reserved graham crumbs.
Use plastic wrap handles to remove dessert from pan before cutting into squares
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{20} Easy Dill Flounder, submitted by Judy in Brooksville, Florida, J731I@aol.com
1 # flounder fillets
1/2 Cup chicken broth
1/4 tsp. pepper
1/4 tsp. dill weed
1/4 tsp. garlic powder
1/4 tsp. salt
Place fillets in a microwave proof dish.
Mix remaining ingredients in a small bowl.
Pour over fish.
Cover dish with plastic wrap & turn back one corner of the wrap for steam to escape.
Microwave on high 3-5 minutes or until fish flakes with a fork.
Let stand 2 minutes before serving.
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{21} BBQ Chicken, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
1 whole chicken, cut into pieces or 4-6 boneless, skinless chicken breasts
salt and freshly ground black pepper
For the BBQ sauce:
1 cup balsamic vinegar
8 oz can of tomato sauce
3 Tbsp. brown sugar, honey, or molasses
1 garlic clove, minced
1 Tbsp.. Worcestershire sauce
1 Tbsp. Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
Combine all of the BBQ sauce ingredients into a small saucepan.
Whisk until thoroughly combined, then simmer over medium heat until it's reduced by about a third.
If it starts to stick to the bottom of the pan, reduce heat to medium-low.
It'll take 15-25 minutes for the sauce to thicken up and coat the back of a spoon.
Meanwhile, preheat a stove-top grill pan or outdoor BBQ to medium heat.
Season the chicken with salt and pepper.
Transfer 1/2 cup of the finished BBQ sauce to a small bowl.
Place the chicken on the grill for about 10 minutes per side, brushing chicken with the 1/2 cup (or more) BBQ sauce for the last 2-3 minute of cooking.
Transfer chicken to a serving platter and serve with remaining BBQ sauce.
Serves 4.
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{22} Gram's Date Walnut Bread, submitted by Linda on Long Island
This is my grandmother's date walnut bread. It was her trademark!
1 cup chopped dates
3/4 cup brown sugar (light or dark)
3/4 cup boiling water
1 egg
1 teaspoon vanilla
2/3 cup regular white flour
1 teaspoon baking soda
1/2 - 3/4 cup walnuts, chopped
Place the chopped dates in a bowl. Sprinkle the soda over the
dates. Pour boiling water over the dates. Let cool. Add everything
else and mix well. Pour into an oiled and floured 8-inch bread
pan. Bake at 350F for about 45 minutes. Use a toothpick to test
for doneness.
Makes one loaf moist bread.
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{23} Rosemarie's Own Cole Slaw, submitted by Rosemarie in rural Kansas City
1 bag prepared Cole slaw mix
1/3 Cup (or more) dried cranberries - I like to re-hydrate them by soaking in hot water for a few minutes then draining
Small can crushed pineapple, drained
Dressing - cranberry or raspberry vinaigrette
Place all in zip lock bag - add dressing amount to your liking.
(I have found that with this recipe less is better - about a 1/3 to a scant 1/2 bottle).
Seal bag carefully.
Marinate in refrigerator over night.
Place in serving bowl, draining off excess liquid and then - if desired top with either very coarsely chopped walnuts or pecans.
So easy but so refreshing with BBQs, etc.
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{24} Creamy Garlic Penne Pasta, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
1 pound penne pasta -- cooked as directed
2 Tablespoons butter
2 cloves garlic -- minced
2 Tablespoons flour
3/4 cup chicken broth -- or beef broth
3/4 cup milk
2 teaspoons parsley flakes
salt and pepper -- to taste
1/3 cup grated Parmesan cheese
Melt butter and add garlic in a medium saucepan.
Cook over medium for 1 minute.
Add flour and cook 1 minute, stirring constantly.
Stir in broth and milk and cook, stirring frequently, till sauce boils and thicken.
Add parsley, salt and pepper. Stir in cheese until melted.
Toss pasta with sauce and serve immediately.
*I made this 7-9, 18. I used homemade chicken broth.
I put the pasta right back in the boiling pan after it was drained and covered it to keep it hot.
This is very, very good and the sauce would be good on any pasta.
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{25} Sauce For Chicken, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
2 cans mushroom soup
1/4 cup onion flakes or fresh onion
1 Tbsp. celery flakes
1 small jar pimentos
Stir soup onion, celery and pimento.
Pour over chicken. Bake at 325 for 1 hour.
Posted by: "Jodi Thompson" <tigger63755@charter.net>
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