Sorry I haven’t been in the computer room at all since
Wednesday. My hip hurts so badly in this chair. I’ve been editing this standing at my computer. There is a 90 Minute Roll Recipe missing from Gary. It was missing information and I couldn’t get him to respond to my inquiries. Don’t give up on me! Be patient and if you wouldn’t mind, pray for me.
Jodi
{1} Corn Casserole, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite
Preheat oven to 350 degrees. Mix all ingredients, minus the cheese,
together and pour into a greased baking dish.
After the casserole has baked for 45 minutes, or is set in the middle and golden brown,
sprinkle with cheddar and put it back in the oven.
Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish
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Keto Crepes With Raspberry Jam, submitted by Theresa, careese-forever@hotmail.com
Raspberry Jam:
6 oz fresh raspberries
1/4 cup water
15 drops liquid Stevia
2 Tbsp. chia seeds
Crepes:
4 large eggs, room temperature
4 oz cream cheese, room temperature
1 tsp. vanilla extract
15 drops liquid Stevia
Jam:
Heat the raspberries and water over medium-high heat in a saucepan until raspberries
have broken down, about 3-5 minutes.
Once heated through, mash the berries using a spoon or spatula and remove from heat.
Add in the Stevia and chia seeds and combine using a spoon. Set aside and allow to thicken, 10-15 minutes.
Best stored in an air tight container in the fridge up to 2 weeks.
Crepes:
Combine all the cream ingredients in a large mixing bowl and mix with a hand mixer until
uniform in consistency. Remove all the chunks as best as possible.
Heat a small-medium non-stick skillet (we used 6 inch) over medium-low heat and grease with
coconut oil spray.
Once hot, add a little less than 1/4 cup of the crepes mixture to the pan and tilt to coat
the entire bottom, until you achieve a thin crepe layer.
Cover with a lid as it cooks though, about 60-90 seconds, until cooked and flip for another
10-15 seconds. Repeat with rest of crepe batter. It should make about 12 crepes.
Serve: Place a crepe onto a plate and make a layer of jam and roll up.
If desired, serve with some whipped heavy cream!
Best stored in a zip top bag or sealed container up to 5 days. Enjoy!
Notes:
Net Carbs: 3g
Servings Size: 2 Crepes plus 2 tbsp of Raspberry Jam
Note:
I use my Vitamix to mix the eggs and cream cheese…no lumps, ever.
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{2} Slow-Cooker Beef Stroganoff, submitted by John in New York
2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup
1 jar (6 ounces) Green Giant™ sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice
In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
Stir cream cheese into beef mixture until melted.
Stir sour cream into beef mixture. Serve over noodles.
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{3} Roasted Ranch Potatoes with Bacon and Cheese, submitted by Elaine in Texas
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled dressing)
1/4 cup shredded cheddar cheese, plus more for topping
1/4 cup crumbled, cooked bacon
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Non-stick cooking spray
Preheat oven to 350 degrees.
Combine the ranch dressing, dill, cheese and bacon.
Add in the potatoes. Sprinkle in a pinch of salt and pepper.
Toss to coat potatoes.
Spoon into a greased 9 x 13 baking dish. Cover with foil.
Bake for 60 minutes. Stir gently halfway through
Remove foil. Raise oven temperature to 400 degrees. Stir again
Bake for an additional 15 minutes, then sprinkle on a little more cheese.
Bake a few more minutes until everything is browned
Serve with scallions sprinkled on top for garnish.
Great with sour cream.
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{4} Meatball Sub on a Stick, submitted by Claudette in CA
1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese...
1 Tbsp. dried Oregano
1 Tbsp. dried Basil
1 Tbsp. dried Parsley or 1/4 cup fresh chopped
1/2 tsp. Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping
Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano,
Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread
dough then meatball.
Repeat the process with 2 more meatballs alternating dough-meatball,
ending with dough.
Make sure to spread dough and meatballs away from each other by about
1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through.
Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded
mozzarella cheese.
Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.
Yield: 12 Servings
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{5} Pepperoni and Cheese Crescents, submitted by Pam in Kentucky
1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
24 slices (about 5 oz.) pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
1 cup tomato pasta or pizza sauce, heated
Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
Place 3 slices pepperoni, slightly overlapping, on center of each triangle.
Top each with about 1 tablespoon cheese.
Roll up, starting at shortest side of triangle and rolling to opposite point.
Place rolls, point side down, on ungreased cookie sheet.
Bake at 375°F. for 10 to 14 minutes or until golden brown.
Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.
Expert Tips:
The recipe calls for sliced pepperoni but chopped works just as well.
Shape these crescents up to 2 hours ahead. Cover and refrigerate them.
Bake them just before they'll be served.
For an appealing lunch, serve a couple of these tasty rolls with a big green salad.
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{6} Crockpot Peanut Butter Clusters, submitted by Angie in Kentucky
10 oz. unsalted peanuts
8 oz. salted peanuts
24 oz. White Almond Bark
4 squares Chocolate Almond Bark
1 - 12 oz. bag of semi chocolate chips
1/2 of a 16.3 oz. jar Crunchy Peanut Butter
Spray your crock pot with Pam and layer the ingredients, starting with the
peanuts on the bottom and just throw everything else on top.
Turn on low for 2 hours, uncover and stir up all the ingredients.
Turn off and leave covered for an additional 30 minutes.
Spoon onto wax paper and let cool.
I just used my wooden spoon to dip it out and it made 60 nice sized peanut clusters!
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{7} Roasted Garlic Mushrooms, submitted by Sam in Colorado
1 pounds fresh mushrooms, halved
1 spray olive oil cooking spray
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
1 medium garlic clove, minced or pressed
1 Tbsp. fresh thyme, minced
1 Tbsp. balsamic vinegar
Preheat oven to 450°F.
Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray;
season to taste with salt and pepper.
Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more,
until cooked through.
Meanwhile, place garlic and thyme in a large bowl.
When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again.
Yields about 1 cup per serving.
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{8} Stuffed Cabbage Casserole, submitted by Harold in New York
2 tsp olive oil, divided
1 lb. lean ground beef
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1-1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked rice
2 cups low-fat mozzarella cheese
Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.
(My dish was 13" x 10")
Heat a large frying pan on medium heat; add ground beef and cook until it's
browned and cooked through, breaking it apart as it cooks.
Remove ground beef and set aside.
In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until
the onion is translucent and starting to brown, about 5 minutes.
Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more.
Then add the diced tomatoes with juice, tomato sauce, and ground beef.
Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves;
chop the cabbage coarsely into 1 inch pieces.
Heat remaining olive oil in a large frying pan or Dutch oven; add the cabbage and cook over
medium-high heat until the cabbage is wilted and about half cooked, turning it over several
times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups
of cooked rice and gently combine.
Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture,
remaining cabbage, and remaining meat mixture.
Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.
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{9} Cranberry Ice, submitted by Rosemarie in Kansas City
Had this at our club luncheon - hostess served it with the main course but I saved some of mine for dessert - could go either way
Try it - you'll like it!
6 Cups cranberries
3 Cups water
2 1/4 Cups sugar (I'm using Splenda)
10 oz jar of seedless raspberry jam
Simmer, stirring constantly for 6-7 minutes until berries pop
Skim well and add
1/2 Cup fresh orange juice
pinch salt
1/2 Cup gin (vodka would work as well)
Cool and Freeze
The liquor keeps it from freezing solid - just a nice texture to eat right away
12-16 servings
ENJOY!! It is wonderful!
Courtesy of Phyllis Yehle
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{10} Christmas Cake Roll, submitted by Michele from Tampa Bay, mlinnash@gmail.com
This is a festive Christmas dessert that can be made ahead - takes some time but it’s really not that difficult.
Be sure to whip the eggs completely - that helps give the cake its chiffon like texture which you need for the cake to be formed into a roll. And don’t worry if the cake cracks are you re-roll it; the ganache will hide any problems.
Cake:
6 eggs
15.25 oz. yellow cake mix
4 Tbsp. self-rising flour
1/2 cup water
1/4 cup oil
1/3 cup confectioners' sugar - for dusting
Filling:
8 oz. cream cheese - room temperature
1 cup powdered sugar
1 tsp. vanilla
2/3 cup heavy cream
2 tsp.. vanilla instant pudding
1/2 cup sprinkles - plus more for topping (Christmas colored )
Ganache
1/3 cup heavy whipping cream
2/3 cup chocolate chips
1 Tbsp. corn syrup
1/4 tsp. vanilla
Confectioner’s sugar (sifted)
Cake: Heat oven to 350 degrees. Coat a 15 x 10 x 1-inch rimmed baking sheet (jelly roll pan) with nonstick cooking spray.
Line bottom of pan with parchment paper. Coat again with spray. (My pan was slightly larger - about an inch all around; there was plenty of batter)..
In large bowl, beat eggs with electric mixer on high speed 6 minutes or until thick and lemon colored (go the entire time - don't rush the process).. Add cake mix, self-rising flour, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan, spreading evenly.
Bake 14 to 16 minutes or until cake springs back when lightly touched in center or a toothpick inserted in center comes out clean (don’t overbake). Sift 1/4 cup confectioners' sugar onto a clean kitchen towel. If necessary, run knife around edges of pan to loosen cake, then immediately invert cake onto towel, removing pan and paper. Dust more confectioners' sugar on top of cake. While cake is hot (very important - do not let cool), starting from short side, roll up cake inside towel. Cool, seam side down, on a rack.
Use leftover batter to make cupcakes (6), mini cupcakes (24) or a small (6-inch) cake, baking for 14 to 16 minutes for cupcakes. 12 minutes for the mini cupcakes or 20 minutes for cake or until toothpick inserted in center comes out clean.
Filling: Beat softened cream cheese on medium-high speed, until smooth, 1-2 minutes. Lower the speed to low and beat in powder sugar. Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy. Beat in vanilla.
Whip heavy cream, adding instant pudding to stabilize. Using a spatula, fold whipped cream into cream cheese mixture. Scrape sides and bottom of the bowl and fold until all mixed; fold in sprinkles.
Unroll cake carefully. Spread filling all over the cake - to the edges, leaving about an inch on one of the short ends. Carefully roll the cake back up (starting with the side that has filling to the edge) and place cake on the serving dish, seam down. Refrigerate several hours.
Topping: Place chocolate chips and corn syrup in medium bowl. In medium microwavable measuring, heat whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil (watch carefully as cream will easily boil over). Pour hot cream over chips. Let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about half an hour, stirring every 15 minutes, until spreading consistency. After chilled, add sifted confectioner's sugar to make icing - add slowly until desired consistency is reached. Spread over top of cake (my ganache spreads more like an icing so I covered the entire roll). Top with more sprinkles. Chill until set and store leftovers in refrigerator. Makes 16 servings.
Note: I made more of an icing this time - added butter (about 2 Tbsp..), more heavy cream (about 1/4 cup or so) and confectioner’s sugar (maybe 1 cup) - quantities approximate as I just added until I was happy with the consistency, and used a mixer to combine it all. Ended up with a very silky frosting but it will firm up once it chills.
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{11} Glazed Chicken Thighs, submitted by Laurel in Australia, tomee@ozemail.com.au
Serves 4
For the Marinade:
1/2 cup sweet chili sauce
3 Tbsp. Soy sauce
Juice of 1 lime
1 Tbsp. honey
2 tsp. freshly grated ginger
2 cloves garlic, minced
1 Tbsp. sriracha
For the Chicken:
4 bone-in skin-on chicken thighs
2 tsp. vegetable oil
2 green onions, thinly sliced
Chopped peanuts, for garnish
Cooked rice, for serving
Lime wedges, for serving
Preheat oven to 425ºF. In a large bowl, whisk together all ingredients for the marinade.
Add chicken thighs and toss until coated. Let marinate 20 minutes.
In a large ovenproof skillet, heat vegetable oil.
Add thighs and sear until charred, 2 to 3 minutes per side.
Transfer to oven and bake until chicken is no longer pink, 15 minutes.
Garnish chicken with green onions and peanuts and serve with rice and limes.
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{12} Samoa’s Pie, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Crust:
1 stick melted butter
1 egg
1/2 cup brown sugar (packed)
1 tsp. vanilla
1 1/4 cup flour
1/4 tsp. salt
Filling:
3/4 cup chocolate chips
1 1/2 cups Coconut
10 oz. sweetened condensed milk
5 oz. salted caramel sauce
3/4 cup Chocolate chips melted for drizzling
Preheat oven to 350. Spray 9 in. pie dish.
Mix melted butter (slightly cooled) egg, brown sugar, vanilla, and salt till smooth.
Add the flour and stir just till combined.
Spread in prepared pie dish, bake 10-12 minutes till edges are light golden.
Remove from oven, add 3/4 c. chocolate chips evenly on crust.
Mix coconut, milk, and Carmel. Spoon over chocolate chips.
Return to oven and bake for 20-25 minutes until bubbly (the pie will firm up as it cools) let cool for about 20 minutes.
Melt chocolate chips, put in pastry bag or zip top bag with corner cut off and drizzle long vertical lines across the top.
Let cool at least 4 hours. before cutting pie.
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{13} Mushroom Puff Appetizer, submitted by Vicki in Sarasota
(Southern Living)
Hands-on Time: 30 Minutes
Total Time: 1 Hour 50 Minutes
Yield : about 3 dozen
1 package (8 oz) Cream cheese, softened*
1 (8-oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/4 teaspoon hot sauce
1 large egg
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
2 teaspoons freshly ground pepper
How to Make It
Step 1
Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth.
Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
Step 2
Preheat oven to 400°. Whisk together egg and 1 Tbsp. Water in a small bowl.
Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface.
Cut pastry in half lengthwise.
Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture.
Fold each pastry half lengthwise over filling, and pinch edges to seal.
Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet.
Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
Step 3
Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
Step 4
Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
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{14} Mandarin Orange Cake with Pineapple Frosting, submitted by Muriel, Muriel@wenells.us
Recipe By: Butter with a side of bread
Serving Size: 12
Yield: 9 x 13 pan
Ingredients:
CAKE:
1 box yellow cake mix
1/2 cup oil
4 eggs
11 ounce can mandarin oranges, with juice
FROSTING:
8 ounces cool whip, I would use real whipped cream
1 small can 8 ounces crushed pineapple
1 small package vanilla instant pudding
Directions:
For cake: Mix all ingredients together and bake at 350 for 35 minutes.
If you make the cake in a Bundt pan (rather than a 9 x 13), the cook time will be closer to 45 minutes.
Once the cake is cooled, mix the pineapple and pudding together.
Let set for a few minutes until slightly thickened and then fold in the cool whip (whipped cream).
Spread on cake and keep refrigerated until ready to serve. Enjoy.
My neighbor made this. Delicious. I swear I made it recently, but it’s not in my files. YUM easy too
I did make this, just a different version. Pig Pickin’ Cake
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{15} Sweet Potatoes with Cinnamon Butter, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Serves 4 to 6
Ingredients
6 Tbsp. (90 ml) butter
1 Tbsp. (15 ml) brown sugar
1/2 tsp (2 ml) ground cinnamon
Salt and freshly ground pepper to taste
2 large sweet potatoes, peeled and cut into 1/2-inch (1 cm) slices
Directions
Combine the butter, brown sugar, cinnamon, salt, and pepper in a saucepan over moderate heat and cook until the butter has melted, stirring to dissolve the sugar. Toss the sliced sweet potatoes in the butter mixture and grill over indirect heat, basting and turning the slices occasionally, until the potatoes are tender, 15 to 20 minutes.
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{16} Turkey and Cranberry Sauce Sandwich, submitted by Jodi in Jackson, MO, tigger63755@charter.net
There is no real recipes for this easy to put together sandwich as it uses Thanksgiving
leftovers to make a delicious day after sandwich.
Your favorite bread, grilled or toasted
Leftover roasted turkey
Cranberry sauce
Chopped Romaine or baby arugula
Thinly sliced red onion
Cheese, gruyere, raw sharp cheddar or provolone
Mayonnaise
Grill or toast the bread. Spread one piece of bread with mayonnaise.
Place lettuce, onions, cheese and turkey on bread and top with cranberry sauce.
Cut on the diagonal and enjoy with extra napkins.
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Thankful For Leftovers Casserole, submitted by Jodi in Jackson, MO, tigger63755@charter.net
This Thanksgiving Leftover Casserole is so delicious. Heating up leftovers is such a pain,
but this casserole makes it easy and doesn't taste dried out.
2 to 3 cups leftover turkey shredded
1-1/2 cups cranberry sauce
3 to 4 cups leftover mashed potatoes
2 cups corn
1 to 2 cups turkey gravy
1/3 cup milk
4 to 5 cups leftover stuffing
1/4 to 1/3 cup chicken broth or to taste
Preheat oven to 400-degrees.
Combine turkey and cranberry sauce and spread evenly on the bottom of a
9 x 13 glass baking dish.
Evenly press on leftover mashed potatoes and sprinkle corn over the top.
Mix together milk and leftover gravy and spread evenly over potatoes and corn.
Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top
(this will keep the stuffing from drying out).
Cover with tin foil and bake at 400-degrees for approximately 35-40 minutes or until heated through.
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{17} DIY State Fair Funnel Cake, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
INGREDIENTS
Vegetable oil, for frying
2 cups Bisquick™ Original baking mix
1 cup milk
2 eggs
Powdered sugar, for topping
DIRECTIONS
Pour oil about one inch deep into a large saucepan or stockpot.
Heat over medium heat until a candy thermometer reads 350°F to 360°F.
Meanwhile, combine Bisquick™, milk and eggs in a large bowl; stir until well mixed.
Pour batter into squeeze dispenser bottles.
When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil,
until a mini funnel cake forms (don't make more than 2 cakes at a time).
Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper
towel-lined baking sheet to drain.
Repeat with remaining batter, making sure oil temperature stays within 350°F to 360°F.
Sprinkle warm funnel cakes with powdered sugar.
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{18} Carrot Cake Biscuits and Pineapple-Cinnamon Butter, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Biscuits:
1 1/2 cups firmly packed grated carrots (about 4 medium carrots)
2/3 cup golden raisins
4 cups all-purpose flour, plus more for dusting
1/3 cup firmly packed light brown sugar
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
3/4 cup cold unsalted butter, diced
1 1/2 cups buttermilk
Preheat oven to 450°F. Combine carrots and raisins on a cutting board; roughly chop.
Whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
Cut butter into flour mixture with a pastry blender or fork until crumbly.
Add carrots and raisins; toss to combine.
Stir in buttermilk with a fork until ingredients are just combined and dough forms a ball.
Turn dough out onto a floured surface; knead gently 4 to 5 times, sprinkling additional flour as necessary to prevent sticking.
Stir together softened salted butter, well-drained and chopped crushed pineapple, light brown sugar, and ground cinnamon with a fork until well combined. Serve at room temperature.
Step 4 Roll or pat dough to 3/4-inch thickness.
Using a 2 1/2-inch round cutter, cut 20 rounds from dough, rerolling dough scraps as necessary.
Arrange biscuits 1 inch apart on 2 parchment paper-lined baking sheets.
Bake in preheated oven until golden brown, 13 to 15 minutes.
Serve warm with Pineapple-Cinnamon Butter.
PINEAPPLE-CINNAMON BUTTER - MAKES 3/4 CUPS- COMBINE ALL:
1/2 cup softened salted butter
3 tablespoons well-drained and chopped crushed pineapple
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
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{19} Creamy Seafood Chowder, submitted by Linda Wright on Long Island, New York,
4 slices of cooked bacon, chopped (or use bacon bits)
4 green onions, sliced
4 garlic cloves, minced
1/4 cup flour
2 1/2 cup milk
1 1/4 cup chicken stock
1/4 tsp salt
1/4 tsp pepper
24 large shrimp, peeled and deveined (about 1 lb)
1 (10 oz) package frozen corn kernels, thawed
If you cooked bacon, use reserved drippings to sauté green onions and garlic for 2 min.
(Or add 1 tablespoon olive oil to the pan and sauté.) Sprinkle flour over onions and garlic.
Cook 1 min while stirring. Add milk, stock and bring to a boil.. Stir and simmer 2 minutes.
Stir in everything else and simmer 4 minutes or until shrimp are done.
Serves 4 if you add a sandwich to dinner.
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{20} Blue Cheese Log, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
Equal parts by weight of:
Crumbled Roquefort, Gorgonzola, or other good quality
blue cheese
Grated cheddar cheese
Cream cheese, at room temperature
Plus:
Chopped walnuts, pecans, pistachios, cashews,
or whole toasted pine nuts (pignoli)
Paprika (optional)
Blend the cheeses with a fork until smooth. Roll into a log or ball
and then roll in the chopped nuts to coat. As an alternative to the
nut coating, sprinkle a generous amount of paprika on a piece of wax
paper and roll the cheese mixture in it to coat. Refrigerate for at
least 2 hours or overnight. Serve chilled with crackers
NOTE: I found the cream cheese needed to be more than just room temp
so put it my gas oven for a couple of hours so the pilot light could warm it up.
I blended the cheese together by cutting them together with 2 table knives,
the fork and a metal spoon. I rolled it into a log with chopped pecans.
I made it on Monday, wrapped it in Saran and foil and refrigerated it for 3 days.
Served it with Ritz crackers on Thanksgiving and it was a big hit. This is a keeper.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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