Impossibly Easy Vegetable Pie
Makes: 6 servings
2 cups chopped broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted water to boiling
in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5
minutes or until almost tender; drain thoroughly. Stir together cooked broccoli,
onion, bell pepper and cheese in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake 35 to 45 minutes or until golden brown and knife inserted in center
comes out clean. Cool 5 minutes.
Substitution
Grab a 10-ounce package of chopped broccoli or cauliflower from the freezer. Use
it instead of the fresh broccoli or cauliflower; it doesn't need to be boiled.
Just thaw, drain and add it to the pie.
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Nov 28, 2009
Jingle Turkey Salad
Ingredients
1 3-5 lb. turkey breast Turkey Breast
1 large sweet green bell pepper
1 large sweet red bell pepper
1 tsp. salt
1 tsp. black pepper
5 Tbs. Miracle Whip, or to taste
1/4 C. sweet white onion, chopped
10 whole green olives stuffed with red peppers, sliced
¦
Directions
Cook turkey breast a day ahead of time. Can be done in the crockpot at slow cook or by boiling in a large, deep pot until cooked through.Shread meat from top to bottom, like string peels. Peel the entire breast and place in a deep, large serving bowl. Add remaining ingredients except olives. Mix well and top with olive slices.
1 3-5 lb. turkey breast Turkey Breast
1 large sweet green bell pepper
1 large sweet red bell pepper
1 tsp. salt
1 tsp. black pepper
5 Tbs. Miracle Whip, or to taste
1/4 C. sweet white onion, chopped
10 whole green olives stuffed with red peppers, sliced
¦
Directions
Cook turkey breast a day ahead of time. Can be done in the crockpot at slow cook or by boiling in a large, deep pot until cooked through.Shread meat from top to bottom, like string peels. Peel the entire breast and place in a deep, large serving bowl. Add remaining ingredients except olives. Mix well and top with olive slices.
Sausage-Cheese Balls
Sausage-Cheese Balls
3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Hash Brown Casserole
Hash Brown Casserole
Hash Brown Casserole
2 lb. frozen hashbrowns, thawed
1/2 cup butter
1/2 cup chopped onions
16 oz. sour cream
2 cups of cream of chicken soup
10 oz. Cheddar cheese
Salt and pepper to taste
Mix potatoes and butter; add rest of ingredients. Butter casserole dish and
bake at 350 degrees for 45 minutes.
Hash Brown Casserole
2 lb. frozen hashbrowns, thawed
1/2 cup butter
1/2 cup chopped onions
16 oz. sour cream
2 cups of cream of chicken soup
10 oz. Cheddar cheese
Salt and pepper to taste
Mix potatoes and butter; add rest of ingredients. Butter casserole dish and
bake at 350 degrees for 45 minutes.
Orange Tart with Orange Cream and Pistachios
Orange Tart with Orange Cream and Pistachios
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed but kept chilled
1 large egg, lightly beaten
2 tablespoons granulated sugar
11 navel oranges
8 oz cream cheese, softened
1/4 cup confectioners sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons shelled salted roasted pistachios (not dyed red), chopped
Preheat oven to 425°F.
Unfold pastry sheet on a lightly floured surface and roll out pastry with a
floured rolling pin into a 12-inch square. Brush off excess flour from top and
bottom of square and from work surface. Trim a 3/4-inch-wide strip from all
sides of square and reserve. Put pastry square on a baking sheet and prick all
over with a fork. Brush pastry square with some of egg and arrange 1 strip on
each edge of pastry square, overlapping strips at corners, to form a raised edge
around pastry, and trim overhang. Brush strips with some of egg, then sprinkle
pastry evenly with granulated sugar. Bake in middle of oven until golden brown,
15 to 17 minutes. Carefully slide pastry from baking sheet to a rack to cool,
then gently flatten inner part of pastry with your palm if very puffed.
Squeeze 2 tablespoons juice from 1 orange.
Cut peel, including all white pith, from remaining 10 oranges with a sharp
paring knife and cut each orange crosswise into 1/4-inch-thick slices. Arrange
slices in 1 layer between paper towels to drain briefly.
Whisk together cream cheese, confectioners sugar, vanilla, salt, and orange
juice and spread evenly over center of pastry, spreading it to raised edges.
Arrange oranges, overlapping, on pastry and sprinkle with pistachios.
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed but kept chilled
1 large egg, lightly beaten
2 tablespoons granulated sugar
11 navel oranges
8 oz cream cheese, softened
1/4 cup confectioners sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons shelled salted roasted pistachios (not dyed red), chopped
Preheat oven to 425°F.
Unfold pastry sheet on a lightly floured surface and roll out pastry with a
floured rolling pin into a 12-inch square. Brush off excess flour from top and
bottom of square and from work surface. Trim a 3/4-inch-wide strip from all
sides of square and reserve. Put pastry square on a baking sheet and prick all
over with a fork. Brush pastry square with some of egg and arrange 1 strip on
each edge of pastry square, overlapping strips at corners, to form a raised edge
around pastry, and trim overhang. Brush strips with some of egg, then sprinkle
pastry evenly with granulated sugar. Bake in middle of oven until golden brown,
15 to 17 minutes. Carefully slide pastry from baking sheet to a rack to cool,
then gently flatten inner part of pastry with your palm if very puffed.
Squeeze 2 tablespoons juice from 1 orange.
Cut peel, including all white pith, from remaining 10 oranges with a sharp
paring knife and cut each orange crosswise into 1/4-inch-thick slices. Arrange
slices in 1 layer between paper towels to drain briefly.
Whisk together cream cheese, confectioners sugar, vanilla, salt, and orange
juice and spread evenly over center of pastry, spreading it to raised edges.
Arrange oranges, overlapping, on pastry and sprinkle with pistachios.
Soft Buttermilk Sugar Cookies
Soft Buttermilk Sugar Cookies
1 1/4 cups sugar, divided
1/4 tsp ground cinnamon
1/2 cup shortening
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
In a small bowl, combine the 1/4 cup of sugar and the cinnamon. Set aside. In a large bowl, cream the shortening and the remaining sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, salt, and baking soda. Add to the creamed mixture alternately with the buttermilk. The Batter Will Be Moist. Drop by tablespoonfuls onto a greased baking sheet. Sprinkle with the reserved cinnamon-sugar. Bake at 375 F for 8-10 minutes or until the edges begin to brown. Remove to wire racks.
Makes about 2 1/2 dozen
1 1/4 cups sugar, divided
1/4 tsp ground cinnamon
1/2 cup shortening
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
In a small bowl, combine the 1/4 cup of sugar and the cinnamon. Set aside. In a large bowl, cream the shortening and the remaining sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, salt, and baking soda. Add to the creamed mixture alternately with the buttermilk. The Batter Will Be Moist. Drop by tablespoonfuls onto a greased baking sheet. Sprinkle with the reserved cinnamon-sugar. Bake at 375 F for 8-10 minutes or until the edges begin to brown. Remove to wire racks.
Makes about 2 1/2 dozen
Lemon Cream Cheese Crunch Bars
Lemon Cream Cheese Crunch Bars
1 (8-ounce) can Reduced Fat Crescent Rolls
1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package Jello sugar-free lemon gelatin
1 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 teaspoon coconut extract
1 (8-ounce) package Philadelphia fat-free cream cheese
1 1/2 cups raisins
1/4 cup (1 ounce) chopped pecans
1/4 cup flaked coconut
Preheat oven to 425 degrees. Spray a 9-by-13-inch rimmed cookie sheet with
butter-flavored cooking spray. Pat rolls in pan, being sure to seal
perforations. Bake for 6 to 8 minutes or until light golden brown. Place cookie
sheet on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine
dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat
for 6 to 8 minutes or until mixture thickens and starts to boil, stirring
constantly. Remove from heat. Add coconut extract and cream cheese. Mix well
using a wire whisk. Fold in raisins, pecans and coconut. Spread mixture evenly
over cooled crust. Refrigerate for at least 2 hours. Cut into 24 bars.
1 (8-ounce) can Reduced Fat Crescent Rolls
1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package Jello sugar-free lemon gelatin
1 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 teaspoon coconut extract
1 (8-ounce) package Philadelphia fat-free cream cheese
1 1/2 cups raisins
1/4 cup (1 ounce) chopped pecans
1/4 cup flaked coconut
Preheat oven to 425 degrees. Spray a 9-by-13-inch rimmed cookie sheet with
butter-flavored cooking spray. Pat rolls in pan, being sure to seal
perforations. Bake for 6 to 8 minutes or until light golden brown. Place cookie
sheet on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine
dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat
for 6 to 8 minutes or until mixture thickens and starts to boil, stirring
constantly. Remove from heat. Add coconut extract and cream cheese. Mix well
using a wire whisk. Fold in raisins, pecans and coconut. Spread mixture evenly
over cooled crust. Refrigerate for at least 2 hours. Cut into 24 bars.
Glazed Pineapple Cookies Cookies
Glazed Pineapple Cookies Cookies
1 can (8 3/4 oz.) crushed pineapple
2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1 c. light-brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
Drain pineapple, reserving liquid.
Preheat oven to 400 degrees.
Lightly grease cookie sheets and set aside.
Sift flour with baking powder, baking soda, and salt; set aside.
In a large bowl, with wooden spoon, or portable electric mixer at medium speed,
cream shortening with sugar until light. Beat in egg and vanilla until light and
fluffy. Add drained pineapple; mix well.
Stir in flour mixture until well combined. On a prepared cookie sheet drop
cookie dough by rounded teaspoonfuls, 2 inches apart.
Bake 8 to 10 minutes, or until golden-brown. Remove to wire rack; cool
partially.
1 can (8 3/4 oz.) crushed pineapple
2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1 c. light-brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
Drain pineapple, reserving liquid.
Preheat oven to 400 degrees.
Lightly grease cookie sheets and set aside.
Sift flour with baking powder, baking soda, and salt; set aside.
In a large bowl, with wooden spoon, or portable electric mixer at medium speed,
cream shortening with sugar until light. Beat in egg and vanilla until light and
fluffy. Add drained pineapple; mix well.
Stir in flour mixture until well combined. On a prepared cookie sheet drop
cookie dough by rounded teaspoonfuls, 2 inches apart.
Bake 8 to 10 minutes, or until golden-brown. Remove to wire rack; cool
partially.
Pineapple Ambrosia Cake
Pineapple Ambrosia Cake
4 eggs
1 package pineapple cake mix
1 cup orange juice
1 small can cocoanut flakes
Glaze:
1 cup confectioner's sugar
2 tablespoons orange juice
Blend all cake ingredients in a large bowl then beat at medium speed for 2
minutes. Spread batter in a greased and floured 10 inch tube pan. Bake at
350ºF for 45-55 minutes. Cool upright for about 15 minutes.
To make glaze:
Mix ingredients together and pour over warm cake.
Variation:
You can substitute an orange cake
mix for pineapple.
4 eggs
1 package pineapple cake mix
1 cup orange juice
1 small can cocoanut flakes
Glaze:
1 cup confectioner's sugar
2 tablespoons orange juice
Blend all cake ingredients in a large bowl then beat at medium speed for 2
minutes. Spread batter in a greased and floured 10 inch tube pan. Bake at
350ºF for 45-55 minutes. Cool upright for about 15 minutes.
To make glaze:
Mix ingredients together and pour over warm cake.
Variation:
You can substitute an orange cake
mix for pineapple.
Ranch Chicken Breasts
Ranch Chicken Breasts
1 packet ranch salad dressing mix
1/2 cup bread crumbs
1/2 cup skim milk
6 boneless, skinless chicken breast halves
Combine the salad dressing mix and bread crumbs in a plastic bag. Dip the
chicken breast halves in milk, then place them in the plastic bag. Close the bag
and shake until the chicken is well coated. Arrange the coated chicken on an
ungreased, non-stick cookie sheet. Bake in a preheated oven at 375º for 50
minutes or until the chicken is tender and juices run clear.
1 packet ranch salad dressing mix
1/2 cup bread crumbs
1/2 cup skim milk
6 boneless, skinless chicken breast halves
Combine the salad dressing mix and bread crumbs in a plastic bag. Dip the
chicken breast halves in milk, then place them in the plastic bag. Close the bag
and shake until the chicken is well coated. Arrange the coated chicken on an
ungreased, non-stick cookie sheet. Bake in a preheated oven at 375º for 50
minutes or until the chicken is tender and juices run clear.
Mocha Chocolate-Chip Muffins
Mocha Chocolate-Chip Muffins
1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semi-sweet chocolate chips, and more for sprinkling on top
3 Tbsp cocoa powder
3/4 cup sugar
3/4 cup milk
1/4 cup strong coffee, room temperature
1/3 cup, plus 2 Tbsp vegetable oil
1 egg
1 tsp vanilla extract
Sift all dry ingredients together in a bowl.
In a large measuring cup, mix all wet ingredients.
Add the wet ingredients to the dry and stir ONLY till moistened. It's very
important not to over-mix or they can get very tough.
Line a muffin tin with paper liners and fill with batter. Sprinkle with some of
the remaining chocolate chips and then baked for 18 minutes in a 400 degree
oven.
Makes 12 good size muffins
1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semi-sweet chocolate chips, and more for sprinkling on top
3 Tbsp cocoa powder
3/4 cup sugar
3/4 cup milk
1/4 cup strong coffee, room temperature
1/3 cup, plus 2 Tbsp vegetable oil
1 egg
1 tsp vanilla extract
Sift all dry ingredients together in a bowl.
In a large measuring cup, mix all wet ingredients.
Add the wet ingredients to the dry and stir ONLY till moistened. It's very
important not to over-mix or they can get very tough.
Line a muffin tin with paper liners and fill with batter. Sprinkle with some of
the remaining chocolate chips and then baked for 18 minutes in a 400 degree
oven.
Makes 12 good size muffins
Turkey Broccoli Alfredo
Turkey & Broccoli Alfredo
Prep Time: 10 min.
Cook Time: 20 min.
Ingredients:
1/2 pkg. (8 ounces) linguine
1 cup fresh or frozen broccoli flowerets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
2 cups cubed cooked turkey
Directions:
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander. Return the linguine mixture to the saucepan.
Stir the soup, milk, cheese, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Tip: Substitute spaghetti for the linguine.
Serving Suggestion: Serve with a Caesar salad. For dessert serve your favorite fresh fruit.
Serves 4.
Rich alfredo pastas are always good served with salads tossed with tangy dressing, like Caesar or balsamic vinaigrette.
Prep Time: 10 min.
Cook Time: 20 min.
Ingredients:
1/2 pkg. (8 ounces) linguine
1 cup fresh or frozen broccoli flowerets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
2 cups cubed cooked turkey
Directions:
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander. Return the linguine mixture to the saucepan.
Stir the soup, milk, cheese, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Tip: Substitute spaghetti for the linguine.
Serving Suggestion: Serve with a Caesar salad. For dessert serve your favorite fresh fruit.
Serves 4.
Rich alfredo pastas are always good served with salads tossed with tangy dressing, like Caesar or balsamic vinaigrette.
Christmas Quiche
Christmas Quiche
Ingredients
¦Olive oil for brushing
¦4 Tbs. cooked tukey breast, cubed
¦4 Tbs. stuffing
¦4 Tbs. mashed potatoes
¦4 Tbs. fresh or frozen spinach
¦4 Tbs. cream cheese
¦4 Tbs. mozzerella cheese
¦2 Tbs. green onions, minced
¦8 egg whites
¦1 egg yolk
¦2 Tbs. butter
Directions
Preheat oven to 350 degrees. In each ramekin, you will use 1 Tbs. of all ingreadients except eggs and turkey mixture.
In skillet, saute green onions and turkey in butter. Once onions begin to soften, add spinach and stir until cooked or heated through. Set aside.
Brush ramekins with olive oil. Line each dish with stuffing and flatten out over entire bottom with back of spoon or spatula. Layer cream cheese on top of stuffing. Add 2 Tbs. of turkey/spinach mixture to each dish (spread out over stuffing). Add approximately 2 Tbs. whipped eggs into each dish, making sure eggs are spread out evenly. Add a layer of mashed potatoes to each dish. Top with mozzerella cheese.
Place the Ramekins onto a cookie sheet and bake for 30 minutes. Remove from oven and let cool for 2-3 minutes before serving.
Ingredients
¦Olive oil for brushing
¦4 Tbs. cooked tukey breast, cubed
¦4 Tbs. stuffing
¦4 Tbs. mashed potatoes
¦4 Tbs. fresh or frozen spinach
¦4 Tbs. cream cheese
¦4 Tbs. mozzerella cheese
¦2 Tbs. green onions, minced
¦8 egg whites
¦1 egg yolk
¦2 Tbs. butter
Directions
Preheat oven to 350 degrees. In each ramekin, you will use 1 Tbs. of all ingreadients except eggs and turkey mixture.
In skillet, saute green onions and turkey in butter. Once onions begin to soften, add spinach and stir until cooked or heated through. Set aside.
Brush ramekins with olive oil. Line each dish with stuffing and flatten out over entire bottom with back of spoon or spatula. Layer cream cheese on top of stuffing. Add 2 Tbs. of turkey/spinach mixture to each dish (spread out over stuffing). Add approximately 2 Tbs. whipped eggs into each dish, making sure eggs are spread out evenly. Add a layer of mashed potatoes to each dish. Top with mozzerella cheese.
Place the Ramekins onto a cookie sheet and bake for 30 minutes. Remove from oven and let cool for 2-3 minutes before serving.
CHOCOLATE BUTTERMILK PIE
CHOCOLATE BUTTERMILK PIE
3 ounces unsweetened chocolate
1 1/2 cups sugar
2 tablespoons flour
Pinch of salt
3 eggs
1 cup buttermilk
1 tablespoon vanilla
1 crust for 9-inch pie (home-made, pre-made or frozen)
Set oven to 300 degrees. Melt chocolate in a double boiler. Add dry
ingredients.
Add eggs, one at a time, beating until smooth. Stir in buttermilk and
vanilla and pour into prepared pie crust. Bake for 40-45 minutes. Makes
eight servings.
3 ounces unsweetened chocolate
1 1/2 cups sugar
2 tablespoons flour
Pinch of salt
3 eggs
1 cup buttermilk
1 tablespoon vanilla
1 crust for 9-inch pie (home-made, pre-made or frozen)
Set oven to 300 degrees. Melt chocolate in a double boiler. Add dry
ingredients.
Add eggs, one at a time, beating until smooth. Stir in buttermilk and
vanilla and pour into prepared pie crust. Bake for 40-45 minutes. Makes
eight servings.
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