Frozen peas, cooked 2 cups
Chopped onion 2 tbsp.
Lemon juice 2 tbsp.
Salt 1/2 tsp.
Pepper 1/4 tsp
Garlic powder 1/4 tsp.
Cayenne pepper 1/4 tsp.
Medium tomato, diced 1
Smooth first 7 ingredients in food processor.
Place diced tomato on paper towel to drain. Stir into first ingredients. Makes 1 1/2 cups.
1-2 serving size
TIPS
By placing the chicken in aluminum foil, the juices and seasonings will infuse the meat. Making it more flavorful.
The chicken can be prepared in advance and placed in the refrigerator for up to 5 days. Be sure to label and date to ensure freshness
Light salad dressing (or mayonnaise) 1 cup
Curry powder 1/2 tsp.
Canned white tuna, water packed, drained 6 1/2 oz.
White bread slices, crust removed 12
Grated low-fat medium Cheddar cheese (less than 21% MF) 1/2 cup
Mix salad dressing and curry powder. Add tuna. Sir.
Cut bread slices in half diagonally. Arrange on cookie sheet. Toast 1 side under broiler about 1 minute. Remove from oven. Turn bread over. Spread untoasted sides with tuna mixture.
Sprinkle cheese in center of each piece. Broil about 2 to 2 1/2 minutes, until lightly browned. Makes 24.
1-2 Serving Size
Grapefruit, halved 2
Brown sugar 4 tbsp.
Water 2 tbsp.
Imitation brandy extract 2 tsp.
Maraschino Cherries 4
Remove seeds from grapefruit. Loosen fruit sections from membrane. Arrange on broiler tray.
In small cup mix brown sugar, water and brandy flavoring. If too dry, a wee bit of water can be added. Divide among grapefruit halves. Smooth over surface with back of spoon. Broil about 3 minutes.
Place cherry in center. Pour any juice left in pan over top. Makes 4 servings.
Large mushrooms 18
Finely minced onion 3 tbsp.
Finely chopped celery 3 tbsp
Reserved mushroom stems, finely chopped
Garlic powder 1/4 tsp.
Water 1/3 cup
Dry bread crumbs 1/2 cup
Grated Parmesan cheese 2 tbsp.
Parsley flakes 1 tsp.
Salt 1/4 tsp.
Pepper 1/8 tsp.
Poultry seasoning 1/8 tsp.
Bacon bits, crushed to a powder 1 tsp.
Remove mushroom stems carefully and reserve.
Place next 5 ingredients in frying pan. Bring to a boil. Cover and simmer gently about 5 to 6 minutes until celery is cooked. Add a touch more water as needed. When celery is cooked, drain.
Add bread crumbs, cheese, parsley salt, pepper and poultry seasoning. Stir well. Stufff mushroom caps. Arrange on backing sheet.
Sprinkle with crushed bacon bits. Bake in 350°F (175°C) oven for 15 to 20 minutes. Serve hot Makes 18
1 pound ground beef
8-12 ounces medium pasta shells (I used whole wheat—yum!)
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained (I used Ro-tel mild)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro (optional)
Salt and pepper
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground meat and onions over medium-high heat. Add in the diced tomatoes, garlic and taco seasoning and let simmer over medium heat for about 3-5 minutes.
TIP: I used the entire taco seasoning packet, and I don’t know that I will next time. It was a bit overpowering, especially with using Ro-Tel. Consider cutting back on the seasoning packet.
Stir in the cooked pasta, cream cheese, sour cream and remaining pasta water. Continue stirring until the cream cheese is melted and the sauce is well blended. Simmer for a few minutes over medium heat to reduce the sauce, if needed.
Toss in the cilantro right before serving for some fresh color and flavor, if desired.
1 store bought shortcake loaf, cut into 2 inch cubes
1 (2 lb) pkg strawberries, washed
1 (1/2 gal) frozen vanilla yogurt or ice cream
8 wooden skewers
Orange Marinade:
1/2 tsp orange zest
1/2 C orange juice, fresh squeezed
2 Tbsp brown sugar
1 Tbsp water
1/8 tsp sea salt
1/2 tsp vanilla
Spray grill with cooking spray. (so it won’t stick)
Preheat grill, medium high setting.
Thread alternating strawberries and cake on each wooden skewer.
Place on the grill, brushing with orange marinade.
Grill 30-60 seconds per side, until lightly grill marked and warm.
Serve with vanilla yogurt.
Enjoy!
Marinade:
Combine all ingredients in a small mixing bowl; apply as placing skewers on grill, reapply while grilling.
1 cup shortening
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup mini chocolate chips
1 cup dark-chocolate candy melts
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
Preheat oven to 350°F. Grease the molds of a popover pan.
In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
Mix together milk and vanilla extract, and serve inside each cookie shot.
1 pound elbow macaroni
1 cup whole milk
2 12-ounce cans evaporated milk
3 eggs
1 cup butter, cut into small pieces
½ pound Colby cheese, grated
½ pound Monterey Jack cheese, grated
½ pound sharp Cheddar cheese, grated
1 pound Velveeta cheese, cut into small chunks
½ cup sour cream
Salt, to taste
1 TB white pepper
1 TB sugar
1 cup grated mild Cheddar cheese for the topping
Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown
Serves 12-24
2 (8 ounce) cans crescent rolls
2 sticks butter
1½ cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 ½ cup 7 Up (or other lemon soda)
2 Apples
Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.
NOTE* 2 Apples to makes 16 dumplings
Box Cake
Eggs
Butter
Milk
Step 1: Look at the directions on the cake mix,
Step 2: Add one more egg (or add 2 if you want it to be very rich),
Step 3: Use melted butter instead of oil and double the amount,
Step 4: Instead of water, use milk.
Step 5: Mix well and bake for the time recommended on the box.
Ingredients:
1 Oreo for each cup (crushed)
1 Peep for each cup
Starbursts (orange)
Rips Candy (green)
First step is to make the candy carrots. Cut your orange Starburst in half, make one end pointed and flatten the top part. Add a green candy Rips to the top part that is flattened and wrap it around the Rips to form a carrot shape. Crush one Oreo for every pudding cup, I put them in a bag and smash them with a soup can. Open your pudding cups, place a Peep in the middle of the pudding cup. Sprinkle the crushed Oreos around the peep and then add the candy carrots.
Salmon Fillets
Half of a lemon per salmon fillet
Stick Butter
Pepper and/or other seasonings (optional)
Preheat oven to 300 degrees. Slice lemon’s and place underneath the salmon fillets. Place butter and seasoning to taste. Wrap up the fillets in foil as tightly as possible and bake for 25 minutes.
