I'm working today, we're going to a trade show tomorrow and then I work Wed. Whew! Cool, dreary and raining here today! YUK!
Theresa shares. If you have questions, write her here: Careese-Forever@hotmail.com
February 28th Recipe Round Robin 2018
{1} Best Ever Strawberry Spinach Salad, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
Yield: 6 servings
Candied Pecan Ingredients:
1 tablespoons butter
1 tablespoons packed light brown sugar
1/2 cup pecan halves
pinch salt
Dressing Ingredients:
2 tablespoons granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Salad Ingredients:
10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package blue cheese crumbles
Place a Silpat mat or a sheet of parchment paper on the counter top to dry the pecans.
In a small skillet over medium heat melt butter.
Add pecans, sugar and salt.
Stir until pecans are well coated.
Stir until the sugar caramelizes, about 3-5 minutes.
Spread onto Silpat or parchment paper.
Separate pecans. Allow to cool.
Meanwhile: in a pint size mason jar combine dressing ingredients.
Seal and shake until well combined. Set aside on the counter.
In a large bowl combine the spinach, onions, strawberries and blueberries.
Pour about 1/2 of dressing over salad, and toss.
Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.
Refrigerate for 15 minutes before serving (or serve immediately).
Serve with the remaining dressing on the side. Enjoy!
DONNA'S NOTES: I love to snack on the candied pecans and they are great on
ice cream so I double the candied pecan recipe and save 1/2 for later.
The recipe as written will allow about 5 candied pecans per serving.
The dressing may solidify in the refrigerator. It is best to allow dressing to sit on
the counter. Shake well before using.
If you are making the salad ahead. Prep the salad ingredients and refrigerate.
Then dress the salad about 15 minutes before serving.
This will help keep the spinach from wilting.
Mozzarella, feta or goat cheese are also amazing on this salad.
Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing..
Add sliced grilled chicken for a fabulous summer meal.
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Strawberry and Vanilla Smoothie, submitted by Theresa, careese-forever@hotmail.com
1/3 Cup strawberries, fresh of frozen
1/2 Cup Mascarpone Cheese or Creamed Coconut Milk
1/4 Cup Water
4-5 Ice Cubes
1/2 teaspoon sugar free vanilla extract or 1/4 teaspoon vanilla powder
1 Tablespoon MCT Oil or Coconut Oil
1 Tablespoon Powdered Erythritol or Swerve
Whipped Cream or Coconut Milk (Optional, for topping)
Place all of the ingredients into a blender.
Blend until smooth, adding more sweetener if you want it sweeter.
Top with whipped cream or coconut milk, to taste.
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Saucy Asian Meatballs, submitted by Theresa, careese-forever@hotmail.com
Meatballs:
2 lbs Ground beef or Ground Pork
2 teaspoons Sesame Oil
1 cup Panko or Breadcrumbs; or Breadcrumbs
1/2 teaspoon Ginger; Ground
2 Eggs
2 teaspoons Garlic; Minced
1/2 cup Green Onions; Thinly Sliced
Asian Sauce:
2/3 cup Hoisin Sauce
1/4 cup Rice Vinegar
2 cloves Garlic; Minced
2 tablespoons Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Ginger; Ground
Yield: 30 servings
Preheat oven to 400º(F).
In a large bowl, mix together meatball ingredients until well-combined.
Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs,
but 1 inch is probably standard), and place on a greased baking sheet or in a
9x13-inch baking dish.
Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until
blended.
Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture.
Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.
(Serve on cocktail forks.)
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{2} Liver and Onions, submitted by John in New York
1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb beef liver
2-3 Tbsp Butter (For Onions)
2 Tbsp oil (For Onions)
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1⁄2 cup beef stock
2-3 Tbsp Butter (To Brown Liver)
2-Tbsp Oil (To Brown Liver)
1 tablespoon minced Italian parsley
Combine flour, salt and pepper in bag..
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set Aside.
Heat skillet with 2-3 Tbsp of butter and oil.
Sauté the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan till heated.
Remove liver and onions from pan and plate.
Use stock to deglaze pan and reduce liquid till you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.
Note: Liver can have a slight bitter taste.
Soak in milk for 30 minutes to an hour before cooking.
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{3} Lemon Impossible Pie, submitted by Claudette in CA
2 cups whole milk
1 cup unsweetened coconut flakes, optional
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
4 large eggs
1/2 lemon, zested and juiced
1 teaspoon vanilla extract
Preheat oven to 350º F, and lightly grease and flour an 8 or 9-inch pie dish.
In a large bowl or mixer, beat sugar and eggs together until thick and ribbony,
then mix in melted butter and milk.
One by one, beat in eggs, waiting until each if fully incorporated before adding the next. Mix in vanilla extract, lemon juice and zest, then gradually mix in flour until just combined. Fold in coconut flakes, if using. (Note: if not using coconut, only add 4 tablespoons butter.) Pour batter into greased pie pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly. Remove pie from oven and let cool completely, then refrigerate at least 2 hours, or overnight.. Once chilled, slice, serve and enjoy!
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{4} Buttermilk Pound Cake, submitted by Elaine in Texas
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
Preheat oven to 325 degrees F (165 degrees C).
Grease one 9 or 10 inch tube pan.
Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar.
Mix in the eggs, one at time, beating well after each addition.
Stir in the lemon and the vanilla extracts.
Gently mix in flour mixture alternately with the buttermilk.
Pour batter into the prepared pan.
Bake in preheated oven for 90 minutes.
Do not open oven door until after one hour.
When cake begins to pull away from the side of the pan it is done.
Let cool in pan for 10 minutes, then turn out onto a wire rack and
cool completely.
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{5} No-Bake Peanut Butter Cheesecake Pops, submitted by Pam in Kentucky
Two 8-ounce packages cream cheese, chilled
1 cup creamy honey-roasted peanut butter
1 cup crushed honey-roasted peanuts
One 12-ounce bag miniature semisweet chocolate chips
2 tablespoons unrefined coconut oil
Special equipment: thirty 6-inch lollipop sticks; a 2-tablespoon cookie scoop
Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth.
Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet.
Press a 6-inch lollipop stick into each ball. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
Place the peanuts in a small bowl.
Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer.
Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets. Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.
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{6} Sticky Potatoes, submitted by Angie in Kentucky
1 1..5 lb bag Little Potatoes sliced in quarters
2 Tbsp. oil
1/2 cup water
2-1/2 Tbsp. Lite soy sauce
2 Tbsp. corn syrup
1-1/2 Tbsp. sugar
1 Tbsp. ketchup
1 Tbsp. minced garlic
1 tsp. roasted sesame seeds
Heat up 2 Tbsp oil in a pan and fry the potatoes (turning occasionally)
on med-high heat for 5-7 minutes until half cooked and lightly seared on
all sides. Drain any excess oil.
Then add the water, soy, corn syrup, sugar, ketchup and garlic and simmer
for 6-8 minutes until potatoes are cooked and the sauce thickens and is no
longer runny. Sprinkle with sesame seeds and toss to coat. Serve!
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{7} Caramel Brownies, submitted by Sam in Colorado
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 12
16 oz Kraft caramels
1 box German Chocolate cake mix
3/4 cup melted butter, divided
2/3 cup evaporated milk
1 cup chopped nuts (walnuts or pecans) Nuts can be omitted if you prefer
2 and 1/2 cups chocolate chips
Preheat oven to 350 degrees F.
Combine cake mix, melted butter & 1/3 cup evaporated milk. Mix until well combined.
Next add in 1 cup of chopped nuts, if using Mix again.
After well blended spread about 2/3 of the batter into a greased 9 x 13 pan. Bake 350 degrees F for 10 minutes.
Meanwhile melt caramels with 1/3 cup of evaporated milk in a double boiler or microwave.
Drizzle caramel mixture over baked mixture.
Next sprinkle chocolate chips over caramel With hands crumble remaining batter mixture over caramel and chocolate chips. Bake 20 minutes longer.
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{8} Cashew-Chicken Rotini Salad, submitted by Harold in New York
1 package (16 ounces) spiral or rotini pasta
4 cups cubed cooked chicken (Rotisserie?)
1 can (20 ounces) pineapple tidbits, drained
1 1/2 cups thinly sliced celery
3/4 cup thinly sliced green onions
1 cup seedless red grapes
1 cup seedless green grapes
1 package (5 ounces) dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashews
Cook pasta according to package directions.
Meanwhile, in a large bowl, combine the chicken, pineapple,
celery, onions, grapes and cranberries.
Drain pasta and rinse in cold water; stir into chicken mixture.
In a small bowl, whisk the ranch dressing and mayonnaise.
Pour over salad and toss to coat.
Cover and refrigerate for at least 1 hour.
Just before serving, stir in cashews.
Yield: 12 servings
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{9} Company Casserole, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Serves: 4-6
1 lb. beef
1 cup sour cream
1 (8 oz) package cream cheese, softened
1 cup cottage cheese
1 jar spaghetti sauce
1 package rigatoni noodles (other noodles work though too)
1-1/2 cups mozzarella cheese
Brown beef. Add spaghetti sauce, heat thru till warm.
Cook noodles according to directions on the package.
In a bowl, combine cream cheese, sour cream, cottage cheese,
and 1 cup of mozzarella cheese.
Layer starting with beef and sauce, then noodles, then sour
cream/cream cheese/cottage cheese mix.
I end with the sauce layer and then sprinkle with remaining
mozzarella on top.
Repeat layer. Finish off with nice layer of mozzarella cheese
(you can use Parmesan for the top instead of mozzarella,
Bake at 350 degrees for about 45 minutes.
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Corn Chip Pie, submitted by Jodi in Jackson, MO, tigger63755@charter.net
4 slices bacon, cut into 1-inch pieces
2 lbs. ground beef chuck
1 onion, diced
3 cloves garlic, minced
2 tsp. salt
1/4 cup chili powder, or to taste
1 tsp. ground cumin
15-oz. can tomato sauce
6-oz. can tomato paste
3/4 cup water
14-oz. package corn chips
8-oz. package shredded sharp Cheddar or Monterey Jack cheese
Garnish: finely diced red onion, diced jalapeño peppers
In a large skillet over medium heat, cook bacon until crisp.
Crumble bacon, remove to a plate and set aside, reserving drippings
in skillet. Brown beef, onion and garlic in skillet; drain.
Stir in seasonings.
Add tomato sauce, tomato paste and water to beef mixture.
Simmer, stirring occasionally, for 10 to 20 minutes, until thickened.
To serve, place a handful of chips in individual bowls.
Spoon beef mixture and bacon over chips; sprinkle with cheese.
Garnish with onion and jalapeño.
Serves 6 to 8
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{10} Asian Chicken and Vegetable Salad, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Yield: 15 servings
3 cups grated carrots
3 cups diced green beans, steamed
1-1/2 cups diced red onion
3 cups diced radicchio
3 cups frozen corn kernels, cooked
1-1/2 cups diced celery
3 cups mixed greens of your choice
6 cups steam-cooked chicken, sliced thinly
1-1/2 cups diced ripe avocado
1 cup peeled, seeded and chopped tomato
Japanese-Style Dressing
Wisk together:
6 tsp. finely chopped red onion
3-inch piece of ginger, chopped finely
3 small garlic cloves, chopped finely
4-1/2 tsp. white wine vinegar
3 Tbsp. ketchup
3 Tbsp. water
1-1/4 cups olive oil
6 Tbsp. light soy sauce
Preparation
Whisk the ingredients together (except the avocado and tomato) with a small hand whisk.
When ready to serve, dice the avocado and the tomato and add to the other vegetables and chicken..
Mix with enough Japanese dressing to coat salad.
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Cold Vietnamese Spring Rolls, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: Cooking.com
About: Active Time: 25 Minutes, Total Time: 25 Minutes
8 appetizer servings
1 cup julienned carrots
2 cups mung bean sprouts
2 cups julienned seeded cucumber
1 cup minced scallions
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 tablespoons toasted sesame seeds
16 rice paper wrappers
Daikon sprout, for garnish
Directions
Toss first 7 ingredients in large bowl. Dip one rice paper wrapper into cold water.
Shake off excess water.
Place vegetable filling off-center on rice paper and wrap like a burrito.
Repeat with remaining vegetable filling and rice paper wrappers.
DO AHEAD:
Spring rolls may be made up to 4 hours ahead.
Cover with damp clean kitchen towel then plastic wrap and refrigerate.
Garnish spring rolls with Daikon sprouts and serve with Crushed Peanut
and Lime Vinaigrette for dipping.
Serving Size = 2 pieces
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{11} Perfectly Braised Chicken Thighs, submitted by Muriel, Muriel@wenells.us
Recipe By: Karen Palmer - Internet
Serving Size: 4
Ingredients:
1 tablespoon oil, to 2
4 chicken thighs, skin on, bone in
to taste salt and pepper
4 garlic cloves, whole, peeled
Aromatics & vegetables, onions, beans, greens, potatoes
liquid:, lemon juice, wine, stock, brine
FINISHING SAUCE:
1 cup yogurt, plain
1/2 lemon juice, squeezed
2 Tablespoons dill, fresh, chopped
pinch salt and pepper
Directions:
This is more a technique and can be varied in as many ways as you can think of.
SEAR THE CHICKEN:
Set the oven to 350. Heat the oil in your cast iron pan over medium high heat.
She always pats the chicken dry, and likes to stuff fresh herbs under the skin
for flavor.. Season both sides of the chicken aggressively.
Then plop it down in the oil, skin side down, and DO NOT MOVE IT for about 8 minutes.
She likes her skin really crispy. I would do it a little less.
It does brown a little in the oven, but brown it good. If it's not ready to turn it will stick.
Turn the chicken over and toss in the garlic cloves (if using).
Let them get nice and brown while the other side cooks for 3 t6o 4 minutes more, then remove the
chicken and garlic from the pan.
COOK THE AROMATICS AND VEGETABLES
This is the step you really build flavor. Start with your alliums, like leeks, onions, or shallots, then build from there. I let them soften a bit. Add beans and or other vegetables of your choice.
Add briny elements, like capers and olives, towards the end of this step.
If you're going the greens route, don't add them until about 15 minutes before the chicken is done in the oven. Otherwise they'll get soggy.
The chicken needs about 45 minutes in the oven, but cooking time will depend on the heartiness of your vegetables (potatoes and other starchy vegetables will take longer).
You want everything to be just shy of cooked all the way through so it doesn't break down too much in
the oven, so make sure you taste and test along the way.
FINISH THE BRAISE:
Nestle the chicken and garlic back into the pan, and pour any juices that have released from the bird over the top.
Dress the entire thing with a couple of Tablespoons of liquid (if using lemon, the juice of one will do). Put the entire pan in the oven and bake for 45 minutes, or until the chicken is done. You don't need the sauce, but it's a nice addition.
Make the sauce: Mix ingredients together and service with the chicken.
EAT: Spoon a thigh and some vegetables onto your place, making sure to get some of the pan juices as well.
If you're using, sprinkle some fresh herbs over the top.
When you cut into the chicken and hear the skin crackle, you know the thigh is right.
This is quite easy and delicious. I used both the sliced lemons and the lemon juice.
Next time I'd do either or. I LOVE lemon. I did leeks, lemons, chick peas, chicken and garlic.
I love the sauce, but it's good without. It was delicious and very filling.
Play with this and do your own thing. I will do this again with different ingredients.
I just happen to love chick peas and leeks.
She finishes with a sprinkle of fresh dill or other herbs over then top.
The garlic softens up beautifully. Love this. A keeper.
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{12} Sweet Hot Coriander Chicken, submitted by Vicki in Sarasota
Makes 4 servings
Start to finish: about 40 minutes
Ingredients:
1 Tbsp. extra virgin olive oil
2 tsp packed dark brown sugar
2 tsp Sriracha sauce
1/3 cup orange juice
Cilantro
Directions:
Stir together the oil, sugar, Sriracha sauce, coriander and chili powder in a small bowl.
Place chicken in shallow baking dish.
Spoon mixture over chicken and turn chicken several times to coat.
Let stand 15 minutes.
Heat a very large skillet over medium high heat.
Add chicken and cook for 5 minutes.
Turn and reduce heat to medium, cook 5 to 7 minutes more or till done (165 degrees).
Remove to serving platter.
Increase heat to medium high.
Add the OJ to the pan and cook for two minutes or till reduced to 2 tbsp, stirring to scrape up browned bits.
Spoon over the chicken. Season w/ S&P and sprinkle w/ chopped cilantro.
We like it w/ Uncle Bens Wild rice mix and a green veggie or salad.
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{13} Thai Peanut Chicken Zucchini Noodles, submitted by Linda Wright on Long Island, New York, lwright46@hotmail.com
4 cloves of garlic, minced
2 tsp fresh ginger, minced
4 tablespoons peanut butter
1 lime, zested and juiced
2 tablespoons soy sauce
1/4 tsp red pepper flakes
2 tablespoons olive oil
2 cups cooked, shredded chicken
3 zucchini, spiral sliced
2 large carrots, spiral sliced
1 red, 1 green pepper, cut into small pieces
1/3 cup fresh cilantro, chopped
1/4 cup green onions, diced
chopped roasted peanuts and sesame seeds for garnish
Sauce: Mix garlic, ginger, peanut butter, lime, soy sauce and pepper
flakes. Set aside. To a large frying pan, add oil and heat.
Add zucchini, carrots, bell peppers and cook until just wilted, 3-4
minutes, stirring occasionally. Stir in chicken and heat.
Then stir in sauce, heat.
Stir in cilantro and green onions and heat.
Garnish with sesame seeds and chopped peanuts.
Serves 3 generously.
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{14} Chicken Orzo Soup, submitted by Rosemarie in Kansas City, rmcdlc11@gmail.com
(I double this recipe so as to have leftovers for another day - this is the original recipe for 4 servings)
1 32 oz container fat-free, less sodium chicken broth
1/2 Cup uncooked orzo
2 tsp. olive oil
2/3 Cup coarsely chopped carrot (I slice carrots instead)
1/2 Cup thinly sliced celery
1/2 Cup chopped onion
3/4 lb boneless, skinless chicken breasts, cut into 1/2
inch cubes
1 1/4 Cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 Cups fresh baby spinach
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
Heat a large pan over medium heat. Add oil to pan; swirl to coat.
Add carrot, celery, onion and chicken. Cook 3 minutes, stirring constantly.
Stir in broth, 1 1/4 Cups water, parsley and thyme; bring to a boil.
Reduce heat; cover and simmer 10 minutes or until vegetables are tender
Discard herb sprigs. Add orzo and cook until tender. Add spinach leaves, lemon juice, salt, pepper. Simmer one minute until spinach is wilted and done to your taste..
This is a nice healthy soup and is excellent with a salad and crusty bread.
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{15} Aussie Hamburgers, submitted by Laurel in Australia, tomee@ozemail.com.au
Thought I'd like to share with you all just how we make great hamburgers here in Australia….they're pretty good and I hope you'll try this and let us all know if you enjoy… we here in Oz love our beetroot (or beets as you call them) and are great in hamburgers.. as is pineapple… go get it and enjoy! On little tip… is when you're cooking the meet patty.. find wooden spoon and with the end.. dig this - just for a moment -in the middle of patty - makes the cooking even..an old time tip from yonks ago….
READY IN: 40 minutes
Yield: 4 servings
Hamburger Patties:
500 g lean ground beef
| (U.S. | Metric |
| 1/3 pound (lb) | 151 grams |
| 1/2 pound (lb) | 227 grams |
| 1 pound (lb) | 454 grams |
| 1.10 pounds (lbs) | 500 grams) |
1 onion, finely chopped
1 egg
1⁄3 cup breadcrumbs
2 tablespoons ketchup
1 teaspoon steak seasoning
salt and pepper
TOPPING FOR BURGERS
40 g butter (1/3 cup)
2 large onions, cut in thin rings
4 slices cheese
4 eggs
4 slices bacon, rind removed
4 large hamburger buns, halved
shredded lettuce, for serving
1 large tomato, sliced
4 large pickled beets, sliced, drained (out of tin)
4 pineapple rings, drained
ketchup, for serving
Combine ground beef, chopped onion, egg, breadcrumbs, ketchup, steak seasoning,
salt and pepper in bowl, mix with hands to combine.
Divide mixture into 4 and shape into round patties.
Heat 1/2 butter in pan, add onion rings and cook over medium heat until browned, drain, keep warm.
Heat skillet or grill (broiler), brush with oil.
Cook patties 3-4 minutes each side or until cooked through, place cheese slice on
each patty.
While patties are cooking heat remaining butter in skillet and fry eggs and bacon
until cooked.
Toast buns and place bases on serving plates.
On each bun place lettuce, tomato, beetroot, pineapple, then meat patty, onion rings, bacon, egg and finally bun top.
Add extra ketchup.
Enjoy with an icy cold beer!
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{16} Orange Sherbet, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
2 cans eagle brand milk
1 small can crushed pineapple
6 cans of orange sodas
pinch of salt
Mix all together and freeze in 1 gallon freezer container.
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{17} Garlic Bread, submitted by Sally in Idaho, grandmasal@gmail.com
Better Homes & Gardens
Yield: 4 servings
You need just six ingredients to whip up this 12-minute Garlic Bread recipe.
1/2 of a 1-pound loaf French bread, halved horizontally
2 Tbsp. butter, softened
1 Tbsp. snipped fresh Italian (flat-leaf) parsley
1 clove garlic, minced
1/2 tsp dried Italian seasoning, crushed
1/4 cup finely shredded Parmesan cheese (1 oz)
Preheat broiler. Place bread, cut sides up, on a foil-lined baking sheet.
In a small bowl stir together butter, parsley, garlic, and Italian seasoning.
Spread bread with butter mixture.
Broil 3 to 4 inches from the heat for 1 to 2 minutes or until browned.
Sprinkle with cheese. Broil for 1 to 2 minutes
more or until cheese is melted and lightly browned.
Cut bread into slices and serve warm.
Per serving: 236 kcal cal., 8 g fat (5 g sat. fat, 1 g polyunsaturated fat,
2 g mono-unsaturated fat), 19 mg cholesterol, 427 mg sodium, 32 g carb., 1 g fiber, 2 g sugar, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet
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{18} Sticky Chicken, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
16 boneless skinless chicken thighs (about 3 lbs.)
Sauce:
1/2 Cup Your favorite BBQ sauce
1/4 Cup Reduced sodium soy sauce
1/4 Cup Red wine vinegar
1/4 Cup Liquid honey or maple syrup
1 Tbsp. Chili powder
1 Tbsp. Dijon mustard
1 Tbsp. Grated gingerroot
2 tsp. Minced garlic
1 tsp. Ground cumin
1 Tbsp. Cornstarch
Preheat oven to 400. Spray a 9 x 13" baking pan with cooking spray..
Arrange chicken thighs in pan in a single layer.
Whisk together all sauce ingredients in a medium bowl.
Pour evenly over chicken. Turn pieces to coat both sides with sauce.
Bake uncovered for about 40 minutes or until the chicken is no longer
pink in the center.
Remove chicken from pan and keep warm.
Carefully pour sauce from pan into a small pot.
Bring to a boil over medium-high heat.
Combine cornstarch with an equal amount of water and mix until smooth.
Add to sauce. Cook until sauce is bubbly and has thickened, about 1 minute.
Serve hot chicken with extra sauce on top.
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{19} Marinated Pork Tenderloin, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
From the Baton Rouge Advocate
Yield: 6 servings
Marinade:
3 cloves garlic -- pressed
4 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
2 teaspoons dried basil leaves
2 teaspoons cracked black pepper
2 teaspoons salt
1 tablespoon balsamic vinegar
2 lb pork tenderloin -- (2 to 3)
Mix marinade ingredients together thoroughly in a zip bag large enough to
hold the meat.
Put in the meat and make sure the marinade covers the whole tenderloins.
Seal and refrigerate for up to 24 hours. Do not rinse meat.
Place it in a baking dish and roast at 325 for about an hour.
Use a meat thermometer if you have any concerns about its being done.
NOTE: I made this with one tenderloin, about 1 3/4 lb. I put it in the marinade
at 9:00 last night, turned it 3 times before roasting.
We had it for dinner today at 5:30.
It was done in about 45 minutes, meat thermometer temp at 175, then out of the oven to rest a little while.
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{20} Lemon Pudding Dessert, submitted by Betty Richling, lrischling@hotmail.com
From Taste of Home
1 cup cold butter
2 cups all-purpose flour
1 package (8 oz) cream cheese, softened
1 cup confectioners sugar
1 carton (8 oz) frozen whipped topping, thawed, divided
3 cups cold milk
2 packages (3-4 oz each) instant lemon pudding mix
In a bowl, cut butter into the flour until crumbly.
Press into an ungreased 9 x 13" pan.
Bake at 350 degrees for 18-22 min or until set.
Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth.
Fold in 1 c whipped topping. Spread over crust.
In a mixing bowl, beat milk and pudding mix on low speed for 2 min.
Carefully spread over the cream cheese layer.
Top with the remaining whipped topping.
Refrigerate for at least 1 hour.
Yield: 12-16 servings
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{21} Peanut Butter Granola, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
2 large egg whites
2 Tbsp. (32g) homemade creamy peanut butter
3 Tbsp. (45mL) honey
1 1/2 cups (45g) crisp brown rice cereal
1 cup (100g) old-fashioned oats (gluten-free, if necessary)
3 Tbs. (42g) miniature chocolate chips
Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone
baking mat or parchment paper.
In a large bowl, whisk together the egg whites until broken up and slightly bubbly.
Stir in the peanut butter until smooth and creamy. Stir in the honey.
Pour in the oats and rice cereal, and gently stir until the cereal is evenly coated.
Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes.
Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning.
Bake for an additional 10 minutes, then gently stir again.
Bake for an additional 4-6 minutes (for a total of 34-36 minutes), or until the granola is golden and crunchy.
Cool the granola completely to room temperature on the pan before sprinkling the chocolate chips on top and transferring to an airtight container.
Notes: Regular crisp rice cereal (i.e. Rice Krispies) may be substituted in place of the brown rice cereal.
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{22} Sautéed Pork Chops with Pineapple & Mint, submitted by Judy in Brooksville, Florida, J731I@aol.com
4- 6 oz boneless pork chops trimmed, pound to 1/2 inch thickness
salt
1 Tbsp. oil
1 1/2 Cups pineapple chunks diced
1 Tbsp. finely chopped fresh mint
1/2 tsp. crushed red pepper
Sprinkle both sides of chops with salt. warm oil in large skillet over medium high heat.
Add chops and sear on one side until well browned, 3-4 minutes.
Reduce heat to medium, turn chops & continue to cook till center of chops reach 140F -145F,
4-6 minutes longer.
Transfer to platter & cover with foil to keep warm.
Add pineapple and 2 Tbsp. water to skillet. Cook, stirring to scrape up any browned bits on bottom of skillet until warmed thru about 2 minutes.
Stir in mint & crushed red pepper. Spoon over chops and serve.
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{23} Yeast Rolls, submitted by Pat, pplummer@carolina.rr.com
2 cups hot water – (I use hot water as it comes from the faucet)
1/4 cup of sugar
2 1/4 tsp. yeast (1 packet = 2 1/4 tsp.— use one packet if you prefer packets over loose yeast)
2 eggs, beaten
5-6 cups of all-purpose flour (I prefer King Arthur—All-Purpose )
1/2 cup Crisco shortening (not oil)
2 Tbsp. salt
Combine water, yeast, sugar and one cup of the flour.
Wisk thoroughly and allow to proof for 3 to 5 minutes before proceeding.
Add four cups of flour, eggs, shortening (barely melted) and salt.
Mix thoroughly, adding additional flour as necessary to form dough.
Knead for 6 or 8 minutes with a dough hook in your stand mixer (or 9 to 10 minutes by hand).
Place in a greased bowl, cover with foil or plastic wrap, and allow dough to rise for one hour in a warm environment.
(I usually preheat my oven to 170 degrees, immediately turn the oven off, and place the covered dough bowl inside for the hour.)
Remove from bowl and punch down—pressing dough flat in a large circle.
Form your rolls as you choose.
Place your rolls in a greased pan, brush them generously with melted butter, cover and allow them to rise for about one hour.
Bake at 385 for about 18 minutes (or until the desired browning has occurred).
Brush generously with melted butter when removed from the oven.
Allow to cool completely before storing.
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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