Linguine with Fresh Tomatoes, Basil and Brie
1 cup diced tomato
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
4 oz. linguine
3 oz. Brie, chopped (about 1 cup)
1/4 cup chopped fresh basil
1. Combine tomato, garlic, oil, vinegar, salt and pepper in large bowl; mash slightly with potato masher or back of spoon to lightly crush tomatoes.
2. Cook linguine according to package directions; drain. Toss with tomato mixture, Brie and basil.
2 (1 1/2-cup) servings
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Dec 10, 2009
Pasta Shells with Cauliflower, Canadian Bacon and Spinach
Cauliflower is the magic ingredient here, standing in for some of the pasta and contributing a wonderful creaminess. It also complements the cheese and bacon, allowing you to have a nicely sized and satisfying portion without piling on the calories.
1/4 cup panko or fresh bread crumbs*
3 teaspoons olive oil, divided
6 oz. medium pasta shells (2 1/2 cups)
1 (1-lb.) head cauliflower, cut into bite-size florets (4 cups)
1 medium onion, chopped
1/3 cup diced Canadian bacon (2 oz.)
8 cups baby spinach
1 cup shredded Gruyère or sharp provolone cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1. Toast panko in 1 teaspoon of the oil in small skillet over medium-low heat 3 to 4 minutes or until golden brown, stirring constantly; remove panko.
2. Cook pasta with cauliflower according to pasta package directions. Drain, reserving 2/3 cup cooking water.
3. Meanwhile, heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cook onion and bacon 4 to 5 minutes or until golden brown, stirring frequently. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat.
4. Add pasta, cauliflower, reserved cooking water, cheese, salt and pepper to skillet; stir to coat well. Serve sprinkled with panko.
TIP *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.
5 (1 1/3-cup) servings
1/4 cup panko or fresh bread crumbs*
3 teaspoons olive oil, divided
6 oz. medium pasta shells (2 1/2 cups)
1 (1-lb.) head cauliflower, cut into bite-size florets (4 cups)
1 medium onion, chopped
1/3 cup diced Canadian bacon (2 oz.)
8 cups baby spinach
1 cup shredded Gruyère or sharp provolone cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1. Toast panko in 1 teaspoon of the oil in small skillet over medium-low heat 3 to 4 minutes or until golden brown, stirring constantly; remove panko.
2. Cook pasta with cauliflower according to pasta package directions. Drain, reserving 2/3 cup cooking water.
3. Meanwhile, heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cook onion and bacon 4 to 5 minutes or until golden brown, stirring frequently. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat.
4. Add pasta, cauliflower, reserved cooking water, cheese, salt and pepper to skillet; stir to coat well. Serve sprinkled with panko.
TIP *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.
5 (1 1/3-cup) servings
Chicken Cheese Ball
Chicken Cheese Ball
1 can chunk chicken -- (5 oz) drained
1 Ranch-Style salad dressing mix -- (0.4 oz)
2 pkgs. cream cheese -- (8 oz) softened
1 cup pecans -- chopped & toasted
Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl and roll in pecans. Cover and chill.
1 can chunk chicken -- (5 oz) drained
1 Ranch-Style salad dressing mix -- (0.4 oz)
2 pkgs. cream cheese -- (8 oz) softened
1 cup pecans -- chopped & toasted
Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl and roll in pecans. Cover and chill.
Olive Pesto Sandwich
Ingredients:
8 whole wheat bread slices, lightly buttered
8 slices cheese
a few tomato slices
1 tablespoon butter
salt to taste For the black olive pesto
12 finely chopped black olives
¼ cup broken cashewnuts
½ teaspoon freshly crushed pepper
¼ cup olive oil
½ cup fresh basil leaves
salt to taste For the black olive pesto
1. Grind together all the ingredients other than the black olives, to a smooth paste in a blender.
2. Add the black olives and mix well.
3. Divide the olive pesto into 4 equal portions and keep aside.
How to proceed
1. Trim the edges of the bread slices.
2. Spread one portion of the pesto on one slice of bread. Top with 2 cheese slices and tomato slices and sandwich using another slice of bread.
3. Repeat with the remaining ingredients to make 3 more sandwiches.
4. Serve immediately.
8 whole wheat bread slices, lightly buttered
8 slices cheese
a few tomato slices
1 tablespoon butter
salt to taste For the black olive pesto
12 finely chopped black olives
¼ cup broken cashewnuts
½ teaspoon freshly crushed pepper
¼ cup olive oil
½ cup fresh basil leaves
salt to taste For the black olive pesto
1. Grind together all the ingredients other than the black olives, to a smooth paste in a blender.
2. Add the black olives and mix well.
3. Divide the olive pesto into 4 equal portions and keep aside.
How to proceed
1. Trim the edges of the bread slices.
2. Spread one portion of the pesto on one slice of bread. Top with 2 cheese slices and tomato slices and sandwich using another slice of bread.
3. Repeat with the remaining ingredients to make 3 more sandwiches.
4. Serve immediately.
pierogi
Dough:
2 c. flour
1 tsp. salt
1 egg.
Mix well, let rest 30 min.
Filling:
Use leftover mashed potatoes, kraut & shredded cheese. The filling is up to you. Just potatoes are good.
Roll out dough to 1/8 ". It needs to be thin but not too thin where it with bust open when cooked. Use your favorite biscuit cutter to cut out rounds. Place about 1 1/2 tsp in each round, wet the edges & press together.
Have a boiling pot of water with a little veggie oil (so they don't stick). Boil for about 8 min. maybe 4 or 5 as not to crowd the pan & lower the temp. You can eat them like they are or my favorite is fry them in a little butter to crisp them up.
To freeze them you can put them in a baggie with a little veggie oil so they don't stick to each other. Thaw & fry.
2 c. flour
1 tsp. salt
1 egg.
Mix well, let rest 30 min.
Filling:
Use leftover mashed potatoes, kraut & shredded cheese. The filling is up to you. Just potatoes are good.
Roll out dough to 1/8 ". It needs to be thin but not too thin where it with bust open when cooked. Use your favorite biscuit cutter to cut out rounds. Place about 1 1/2 tsp in each round, wet the edges & press together.
Have a boiling pot of water with a little veggie oil (so they don't stick). Boil for about 8 min. maybe 4 or 5 as not to crowd the pan & lower the temp. You can eat them like they are or my favorite is fry them in a little butter to crisp them up.
To freeze them you can put them in a baggie with a little veggie oil so they don't stick to each other. Thaw & fry.
Parmesan Shrimp
Ingredients:
1lb Pre- cooked shrimp with tails attached
1/4 cup parmesan cheese
1/2 cup Italian bread crumbs
A pinch of pepper and salt to taste.
Few tbsp olive oil
Method:
Pat dry the shrimp and next drizzle olive oil on them.
Mix all the dry ingredients together and keep aside.
Roll the shrimp in the dry mix and place it on the foil. Sprinkle some of remaining dry mix on top of shrimp drizzle it some olive oil so, it gets nice and brown.
Bake at 375F for 15mins
1lb Pre- cooked shrimp with tails attached
1/4 cup parmesan cheese
1/2 cup Italian bread crumbs
A pinch of pepper and salt to taste.
Few tbsp olive oil
Method:
Pat dry the shrimp and next drizzle olive oil on them.
Mix all the dry ingredients together and keep aside.
Roll the shrimp in the dry mix and place it on the foil. Sprinkle some of remaining dry mix on top of shrimp drizzle it some olive oil so, it gets nice and brown.
Bake at 375F for 15mins
Sauerkraut Reuben Balls
1 package (8 oz.) cream cheese
2 tsp. dried onion flakes
1 package (2 lbs.) Sauerkraut, drained
16 oz. sliced deli corned beef, chopped
1 cup dry rye breadcrumbs or panko, divided
1 cup flour
2 eggs, beaten
Vegetable oil for deep fryer
Combine cream cheese and onion flakes; add Sauerkraut, chopped corned beef, and u cup breadcrumbs. Mix thoroughly. Shape into golf-ball sized balls. Roll balls in flour, then dip in eggs, and roll in remaining breadcrumbs. Brown in 375F oil for 1-2 minutes, or until golden brown. Drain on paper towels. Serve with Thousand Island dressing as dip.
Servings: 24-30 Sauerkraut Reuben Balls
2 tsp. dried onion flakes
1 package (2 lbs.) Sauerkraut, drained
16 oz. sliced deli corned beef, chopped
1 cup dry rye breadcrumbs or panko, divided
1 cup flour
2 eggs, beaten
Vegetable oil for deep fryer
Combine cream cheese and onion flakes; add Sauerkraut, chopped corned beef, and u cup breadcrumbs. Mix thoroughly. Shape into golf-ball sized balls. Roll balls in flour, then dip in eggs, and roll in remaining breadcrumbs. Brown in 375F oil for 1-2 minutes, or until golden brown. Drain on paper towels. Serve with Thousand Island dressing as dip.
Servings: 24-30 Sauerkraut Reuben Balls
Sesame Chicken Wings
These wings are so good!!! Marinate them for a good 24 hrs to get the best flavor. We also have them for dinner sometimes. ENJOY!
Ingredients:
1/2 c. soy sauce
1/3 c. water
1/4 c. sugar
2 T sesame oil
4 green onions with tops, sliced
1/2 medium onion, sliced
2 garlic cloves, minced
1 T. sesame seeds
Dash of pepper
2 1/2 ponds chicken wings
Directions:
1. In a large plastic bag or glass dish, combine the first nine ingredients. Add the chicken wings; coat well. Cover and refrigerate 2-3 hrs or overnight, turning occasionally. Remove chicken to a shallow rack in a baking pan; discard marinade. Bake, uncovered, at 350 degrees for 30 minutes. Turn and bake about 20 minutes longer until tender.
I like my wings really crispy so I just cook them until I like them.
Ingredients:
1/2 c. soy sauce
1/3 c. water
1/4 c. sugar
2 T sesame oil
4 green onions with tops, sliced
1/2 medium onion, sliced
2 garlic cloves, minced
1 T. sesame seeds
Dash of pepper
2 1/2 ponds chicken wings
Directions:
1. In a large plastic bag or glass dish, combine the first nine ingredients. Add the chicken wings; coat well. Cover and refrigerate 2-3 hrs or overnight, turning occasionally. Remove chicken to a shallow rack in a baking pan; discard marinade. Bake, uncovered, at 350 degrees for 30 minutes. Turn and bake about 20 minutes longer until tender.
I like my wings really crispy so I just cook them until I like them.
Grilled Bacon Wrapped Texas Pickles
Ingredients
As many Jalapenos as u want
block of Monterey Jack Chese
Package of bacon
A pound Shrimp (depends on how many jalapenos you get)
Box of Tooth picks
Tony Chacheres or any other creole seasoning
Garlic Powder
Aluminum Cooking Pan
Preparation
Pit jalapenos and scrape out seeds
Cut jalapenos into 2 pieces
Peel and devein the shrimp
Cut bacon strips in half to make shorter pieces
Cut cheese into about inch long pieces and a quarter inch wide
You can start the pit up at this point if you want
Wrapping
Take a piece of jalapeno
Put a piece of cheese and shrimp on the inside part of the Jalapeno
Wrap bacon around the jalapeno
Stick tooth pick throught jalapeno to where it goes through everything in it
Repeat until all jalapenos are gone
Once your finished with all the jalapenos
Place all wraps into the aluminum pan
Sprinkle creole seasoning and garlic powder over the tops of them
Cooking
Place pan on the grill
The wraps are done when the bacon looks cooked
Serve em up and Enjoy (some of them may be spicy)
As many Jalapenos as u want
block of Monterey Jack Chese
Package of bacon
A pound Shrimp (depends on how many jalapenos you get)
Box of Tooth picks
Tony Chacheres or any other creole seasoning
Garlic Powder
Aluminum Cooking Pan
Preparation
Pit jalapenos and scrape out seeds
Cut jalapenos into 2 pieces
Peel and devein the shrimp
Cut bacon strips in half to make shorter pieces
Cut cheese into about inch long pieces and a quarter inch wide
You can start the pit up at this point if you want
Wrapping
Take a piece of jalapeno
Put a piece of cheese and shrimp on the inside part of the Jalapeno
Wrap bacon around the jalapeno
Stick tooth pick throught jalapeno to where it goes through everything in it
Repeat until all jalapenos are gone
Once your finished with all the jalapenos
Place all wraps into the aluminum pan
Sprinkle creole seasoning and garlic powder over the tops of them
Cooking
Place pan on the grill
The wraps are done when the bacon looks cooked
Serve em up and Enjoy (some of them may be spicy)
Deep Fried Twinkie
6 Hostess Twinkies
Wooden popcicle sticks
4 cups vegetable oil
Flour, for dusting cake
Batter:
1 cup milk
2 Tbsp vinegar
1 Tbsp oil
1 cup flour
1 tsp baking powder
1/2 tsp salt
DIRECTIONS:
Freeze the Twinkies for several hours or overnight.
Preheat 4 cups oil in a deep fryer to 375 F.
Prepare a batter mixing 1 cup flour, milk, vinegar & oil. In another bowl, blend flour, baking powder & salt.
Whisk wet ingredients into dry & continue mixing until smooth. Refrigerate the batter while the oil reaches desired temperature.
Push sticks into Twinkies lengthwise, leaving about 2 inches to use as a handle, dust with the remaining flour & dip into the batter.
Rotate until batter covers the entire cake, allow excess to drip then place carefully in the hot oil.
The Twinkie will float, so hold it under with an extra stick or other utensil, to provide even browning. The cake should turn golden in 3 to 4 minutes. When frying do not crowd the Twinkies, one at a time is probably best.
Remove from oil & place on a paper towel to drain. Remove the stick (the center will be to soft to use the stick to hold the Twinkie) & allow to sit for about 5 minutes. Serve warm.
SERVING TIPS: Serve Twinkie warm, it is not good cold, with your choice of topping. Try dusting with confection sugar or drizzle raspberry or chocolate sauce.
Wooden popcicle sticks
4 cups vegetable oil
Flour, for dusting cake
Batter:
1 cup milk
2 Tbsp vinegar
1 Tbsp oil
1 cup flour
1 tsp baking powder
1/2 tsp salt
DIRECTIONS:
Freeze the Twinkies for several hours or overnight.
Preheat 4 cups oil in a deep fryer to 375 F.
Prepare a batter mixing 1 cup flour, milk, vinegar & oil. In another bowl, blend flour, baking powder & salt.
Whisk wet ingredients into dry & continue mixing until smooth. Refrigerate the batter while the oil reaches desired temperature.
Push sticks into Twinkies lengthwise, leaving about 2 inches to use as a handle, dust with the remaining flour & dip into the batter.
Rotate until batter covers the entire cake, allow excess to drip then place carefully in the hot oil.
The Twinkie will float, so hold it under with an extra stick or other utensil, to provide even browning. The cake should turn golden in 3 to 4 minutes. When frying do not crowd the Twinkies, one at a time is probably best.
Remove from oil & place on a paper towel to drain. Remove the stick (the center will be to soft to use the stick to hold the Twinkie) & allow to sit for about 5 minutes. Serve warm.
SERVING TIPS: Serve Twinkie warm, it is not good cold, with your choice of topping. Try dusting with confection sugar or drizzle raspberry or chocolate sauce.
POTATO FRITTERS
POTATO FRITTERS
•1 cup mashed potatoes
•1 egg
•4 rounded Tbsp. flour
•1/2 tsp. baking powder
•1 tsp. salt
•1/4 cup milk
Mix all ingredients together in the above order; form into little patties and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side. Serves 4-6.
•1 cup mashed potatoes
•1 egg
•4 rounded Tbsp. flour
•1/2 tsp. baking powder
•1 tsp. salt
•1/4 cup milk
Mix all ingredients together in the above order; form into little patties and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side. Serves 4-6.
Chewy Brownie Cookies
Chewy Brownie Cookies
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tbsp water
3 tsp vanilla
2 eggs
1 1/2 cups flour
1/3 cup baking cocoa
1/2 tsp salt
1/4 tsp soda
2 cups (12 ounces) semisweet
chocolate chips
1/2 cup chopped walnuts or pecan, optional
In a large bowl, cream the shortening, sugar, water, and the vanilla until light and fluffy. Beat in the eggs. Combine the flour, cocoa, salt, and baking soda. Gradually add to the creamed mixture. Beat just until blended. Stir in the chocolate and the nuts if desired. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 F for 7-9 minutes. Do Not Overbake. Cool for 2 minutes before removing to wire racks to cool. Makes 3 dozen
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tbsp water
3 tsp vanilla
2 eggs
1 1/2 cups flour
1/3 cup baking cocoa
1/2 tsp salt
1/4 tsp soda
2 cups (12 ounces) semisweet
chocolate chips
1/2 cup chopped walnuts or pecan, optional
In a large bowl, cream the shortening, sugar, water, and the vanilla until light and fluffy. Beat in the eggs. Combine the flour, cocoa, salt, and baking soda. Gradually add to the creamed mixture. Beat just until blended. Stir in the chocolate and the nuts if desired. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 F for 7-9 minutes. Do Not Overbake. Cool for 2 minutes before removing to wire racks to cool. Makes 3 dozen
Au Gratin Potato Casserole
Au Gratin Potato Casserole
2 pounds red-skinned potatoes, not peeled (about 5 to 6 medium)
1/4 cup very finely chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free skim milk
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flat-leaf (Italian) parsley, minced, divided
1 cup reduced-fat shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
Scrub potatoes and remove eyes. Cut larger potatoes in half.
Place potatoes in large saucepan and add cold water to cover. Cover
Pan and heat over high heat until water boils.
Reduce heat and cook until potatoes are tender, about 30 to 40
Minutes. Drain potatoes and set aside to cool slightly.
Preheat oven to 350 degrees. Spray an 11-by-7-inch (2-quart)
Casserole dish with nonstick spray coating.
Combine onion, garlic, flour, milk, salt and pepper in a medium,
Heavy saucepan. Whisk thoroughly, blending until the flour is
Completely dissolved.
Heat over medium-low heat, whisking constantly, until milk is bubbly
And slightly thickened. Remove from heat. Whisk in 1 tablespoon
Parsley and the cheddar cheese; stir until cheese is blended.
When potatoes are just cool enough to handle, peel and slice 1/4-inch
Thick. Place sliced potatoes in prepared casserole dish.
Drizzle cheese sauce over potatoes, covering slices evenly and
Completely. Sprinkle with Parmesan cheese.
Bake 20 to 30 minutes or until hot and golden. Sprinkle with
Remaining parsley just before serving.
Makes 12 servings.
2 pounds red-skinned potatoes, not peeled (about 5 to 6 medium)
1/4 cup very finely chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free skim milk
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flat-leaf (Italian) parsley, minced, divided
1 cup reduced-fat shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
Scrub potatoes and remove eyes. Cut larger potatoes in half.
Place potatoes in large saucepan and add cold water to cover. Cover
Pan and heat over high heat until water boils.
Reduce heat and cook until potatoes are tender, about 30 to 40
Minutes. Drain potatoes and set aside to cool slightly.
Preheat oven to 350 degrees. Spray an 11-by-7-inch (2-quart)
Casserole dish with nonstick spray coating.
Combine onion, garlic, flour, milk, salt and pepper in a medium,
Heavy saucepan. Whisk thoroughly, blending until the flour is
Completely dissolved.
Heat over medium-low heat, whisking constantly, until milk is bubbly
And slightly thickened. Remove from heat. Whisk in 1 tablespoon
Parsley and the cheddar cheese; stir until cheese is blended.
When potatoes are just cool enough to handle, peel and slice 1/4-inch
Thick. Place sliced potatoes in prepared casserole dish.
Drizzle cheese sauce over potatoes, covering slices evenly and
Completely. Sprinkle with Parmesan cheese.
Bake 20 to 30 minutes or until hot and golden. Sprinkle with
Remaining parsley just before serving.
Makes 12 servings.
TOFFEE BREAD PUDDING
TOFFEE BREAD PUDDING
3 cups milk
4 eggs
3/4 cup sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon vanilla extract
1/2 teaspoon salt
6 to 6 1/2 cups cubed French, Italian or sourdough bread
1 1/3 cups (8 ounces) Heath Bits O' Brickle
Sweetened whipped cream or ice cream (optional)
Preheat oven to 350 degrees.
Mix milk, eggs, sugar, cinnamon and vanilla in a large bowl. Stir in bread
Cubes, making sure they are well coated. Let stand for 10 minutes. Stir in
Toffee bits.
Pour into a buttered 9-by-13 baking dish. Bake 40-45 minutes or until set.
Allow to cool for 30 minutes. Top with Cinnamon Sauce and serve with whipped
Cream or ice cream, if desired.
CINNAMON SAUCE
3/4 cup Heath Bits O' Brickle
1/2 cup whipping cream
1/ 8 teaspoon ground cinnamon
Combine all ingredients in a medium sauce pan over low heat. Stir constantly
Until the toffee bits melt.
3 cups milk
4 eggs
3/4 cup sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon vanilla extract
1/2 teaspoon salt
6 to 6 1/2 cups cubed French, Italian or sourdough bread
1 1/3 cups (8 ounces) Heath Bits O' Brickle
Sweetened whipped cream or ice cream (optional)
Preheat oven to 350 degrees.
Mix milk, eggs, sugar, cinnamon and vanilla in a large bowl. Stir in bread
Cubes, making sure they are well coated. Let stand for 10 minutes. Stir in
Toffee bits.
Pour into a buttered 9-by-13 baking dish. Bake 40-45 minutes or until set.
Allow to cool for 30 minutes. Top with Cinnamon Sauce and serve with whipped
Cream or ice cream, if desired.
CINNAMON SAUCE
3/4 cup Heath Bits O' Brickle
1/2 cup whipping cream
1/ 8 teaspoon ground cinnamon
Combine all ingredients in a medium sauce pan over low heat. Stir constantly
Until the toffee bits melt.
Quick Glazed Pork / Rice Skillet
Ingredients:
4 boneless pork chops, 3/4-inch thick each (about 1 pound)
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves or orange marmalade
1 tbsp. Dijon-style mustard
2 cups uncooked instant white rice
Directions:
Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove the pork from the skillet.
Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.
Serves 4.
4 boneless pork chops, 3/4-inch thick each (about 1 pound)
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves or orange marmalade
1 tbsp. Dijon-style mustard
2 cups uncooked instant white rice
Directions:
Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove the pork from the skillet.
Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.
Serves 4.
PECAN PIE BARS
PECAN PIE BARS
1 1/3 cups flour
1/2 cup butter or margarine, softened
3/4 cup sugar, divided use
3/4 cup light corn syrup
2 eggs
2 tablespoons flour
1/2 teaspoon vanilla
1 cup chopped pecans
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
In medium bowl, combine flour, butter and 1/4 cup sugar. Beat at low speed
Until crumbly. Press into bottom of 9-inch square baking pan. Bake 15-20
Minutes or until brown.
In separate bowl, combine corn syrup, 1/2 cup sugar, eggs, flour and
Vanilla. Beat at medium speed until well-combined. Stir in pecans by hand.
Sprinkle chocolate chips over hot crust. Pour filling over chips and crust.
Continue baking 30-35 minutes or until set. Cut into bars.
1 1/3 cups flour
1/2 cup butter or margarine, softened
3/4 cup sugar, divided use
3/4 cup light corn syrup
2 eggs
2 tablespoons flour
1/2 teaspoon vanilla
1 cup chopped pecans
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
In medium bowl, combine flour, butter and 1/4 cup sugar. Beat at low speed
Until crumbly. Press into bottom of 9-inch square baking pan. Bake 15-20
Minutes or until brown.
In separate bowl, combine corn syrup, 1/2 cup sugar, eggs, flour and
Vanilla. Beat at medium speed until well-combined. Stir in pecans by hand.
Sprinkle chocolate chips over hot crust. Pour filling over chips and crust.
Continue baking 30-35 minutes or until set. Cut into bars.
Warm Turtle Cake
Warm Turtle Cake
18-1/4 oz. pkg. Swiss chocolate cake mix
1/3 c. plus 1/2 c. evaporated milk, divided
3/4 c. butter, melted
14-oz. pkg. caramels
1 c. pecan pieces
3/4 c. chocolate chips
Blend together cake mix, 1/3 cup evaporated milk and melted butter on medium
speed for 2 minutes. Pour half of mixture into a greased 13"x9" cake pan. Bake
at 350 degrees for 6 minutes. In a double boiler or microwave, melt 1/2 cup
evaporated milk and caramels. Drizzle over cake. Sprinkle pecan pieces and
chocolate chips over caramels. Use a wet knife to spread the remaining cake
mixture over the pecan pieces and chocolate chips. Bake at 350 degrees for 18
minutes. Serves 12.
18-1/4 oz. pkg. Swiss chocolate cake mix
1/3 c. plus 1/2 c. evaporated milk, divided
3/4 c. butter, melted
14-oz. pkg. caramels
1 c. pecan pieces
3/4 c. chocolate chips
Blend together cake mix, 1/3 cup evaporated milk and melted butter on medium
speed for 2 minutes. Pour half of mixture into a greased 13"x9" cake pan. Bake
at 350 degrees for 6 minutes. In a double boiler or microwave, melt 1/2 cup
evaporated milk and caramels. Drizzle over cake. Sprinkle pecan pieces and
chocolate chips over caramels. Use a wet knife to spread the remaining cake
mixture over the pecan pieces and chocolate chips. Bake at 350 degrees for 18
minutes. Serves 12.
Christmas Walnut Toffee
Christmas Walnut Toffee
Yields: 24 servings
1 cup butter
1 cup white sugar
1 tablespoon corn syrup
3 tablespoons water 1 1/2 cups
chopped walnuts, divided
1 (6 ounce) package chocolate chips
Butter a 9 inch square baking dish, and set aside.
Melt butter in a largesaucepan over medium heat. Stir in the sugar and corn
syrup until smooth. Heat to 290 degrees F (145 degrees C) using a candy
thermometer.
When the temperature has been reached, stir in 1 cup of the walnuts, and cook
for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow
to cool. When the toffee is cooled, remove from the pan, and place onto waxed
paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in
the microwave, stirring frequently until smooth.
Spread half of the melted chocolate onto one side of the toffee slab, and
sprinkle with half of the remaining nuts. Allow to cool until set, then repeat
with the other side. Break into bite size pieces when set.
Yields: 24 servings
1 cup butter
1 cup white sugar
1 tablespoon corn syrup
3 tablespoons water 1 1/2 cups
chopped walnuts, divided
1 (6 ounce) package chocolate chips
Butter a 9 inch square baking dish, and set aside.
Melt butter in a largesaucepan over medium heat. Stir in the sugar and corn
syrup until smooth. Heat to 290 degrees F (145 degrees C) using a candy
thermometer.
When the temperature has been reached, stir in 1 cup of the walnuts, and cook
for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow
to cool. When the toffee is cooled, remove from the pan, and place onto waxed
paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in
the microwave, stirring frequently until smooth.
Spread half of the melted chocolate onto one side of the toffee slab, and
sprinkle with half of the remaining nuts. Allow to cool until set, then repeat
with the other side. Break into bite size pieces when set.
Cherry Soda Salad
Cherry Soda Salad
6-oz. pkg. cherry gelatin mix
2 15-oz. cans Bing cherries, drained and juice reserved
16-oz. can crushed pineapple, drained and juice reserved
12-oz. can cola, chilled
Optional: 1/2 c. chopped walnuts
Garnish: whipped topping
Pour gelatin mix into a large bowl; set aside. Combine reserved cherry and
pineapple juices in a small saucepan over medium heat; bring to a boil. Pour
over gelatin. Stir constantly until gelatin is dissolved, about 3 minutes. Add
chilled cola. Refrigerate for 20 minutes. Add cherries, pineapple and walnuts,
if using. Pour into a 6-cup mold. Chill for at least 4 hours, preferably
overnight. To serve, unmold gelatin onto serving plate. Garnish with whipped
topping. Serves 12 to 15.
6-oz. pkg. cherry gelatin mix
2 15-oz. cans Bing cherries, drained and juice reserved
16-oz. can crushed pineapple, drained and juice reserved
12-oz. can cola, chilled
Optional: 1/2 c. chopped walnuts
Garnish: whipped topping
Pour gelatin mix into a large bowl; set aside. Combine reserved cherry and
pineapple juices in a small saucepan over medium heat; bring to a boil. Pour
over gelatin. Stir constantly until gelatin is dissolved, about 3 minutes. Add
chilled cola. Refrigerate for 20 minutes. Add cherries, pineapple and walnuts,
if using. Pour into a 6-cup mold. Chill for at least 4 hours, preferably
overnight. To serve, unmold gelatin onto serving plate. Garnish with whipped
topping. Serves 12 to 15.
White Bean Chicken Chili
White Bean Chicken Chili
48-oz. jar Great Northern beans
4 boneless, skinless chicken breasts, cooked
16-oz. jar salsa
8-oz. pkg. shredded Monterey Jack cheese
8-oz. pkg. jalapeno cheese, cubed
Add ingredients to a stockpot; heat over low heat until cheeses melt. Stir in up
to one cup water for desired consistency; heat until warmed through. Serves 4 to
6.
48-oz. jar Great Northern beans
4 boneless, skinless chicken breasts, cooked
16-oz. jar salsa
8-oz. pkg. shredded Monterey Jack cheese
8-oz. pkg. jalapeno cheese, cubed
Add ingredients to a stockpot; heat over low heat until cheeses melt. Stir in up
to one cup water for desired consistency; heat until warmed through. Serves 4 to
6.
Chinese Chicken Roll-Ups
Chinese Chicken Roll-Ups
1/3 cup hoisin sauce
1/3 cup soy sauce
1/4 cup light brown sugar, packed
1 tablespoon cornstarch
Vegetable cooking spray
1 pound boneless chicken pieces, cut into bite-size pieces
2 garlic cloves, minced
1/2 (16-ounce) package cole slaw mix
Flour tortillas
1 (5-ounce) can chow mein noodles
In a small bowl, mix the hoisin sauce, soy sauce, brown sugar and cornstarch.
Spray a large skillet with cooking spray. Add the chicken and garlic and cook
until the chicken is cooked through. Add the cole slaw mix and cook for 5
minutes, until wilted. Add the sauce to the skillet and cook until heated
through.
Meanwhile, heat the tortillas according to the package instructions.
Just before serving, add the chow mein noodles to the skillet and stir to
combine. Serve by spooning the chicken mixture over the tortillas and rolling
them burrito style.
1/3 cup hoisin sauce
1/3 cup soy sauce
1/4 cup light brown sugar, packed
1 tablespoon cornstarch
Vegetable cooking spray
1 pound boneless chicken pieces, cut into bite-size pieces
2 garlic cloves, minced
1/2 (16-ounce) package cole slaw mix
Flour tortillas
1 (5-ounce) can chow mein noodles
In a small bowl, mix the hoisin sauce, soy sauce, brown sugar and cornstarch.
Spray a large skillet with cooking spray. Add the chicken and garlic and cook
until the chicken is cooked through. Add the cole slaw mix and cook for 5
minutes, until wilted. Add the sauce to the skillet and cook until heated
through.
Meanwhile, heat the tortillas according to the package instructions.
Just before serving, add the chow mein noodles to the skillet and stir to
combine. Serve by spooning the chicken mixture over the tortillas and rolling
them burrito style.
Crockpot Salsa Steak
Crockpot Salsa Steak
1 Tbsp. olive oil
1-1/2 lbs. boneless beef top round steak
1/2 tsp. salt
1/2 tsp. pepper
2 onions, chopped
1 - 10 oz. can condensed cream of mushroom soup with roasted garlic
1 cup chunky salsa
Trim fat from steak and cut into four serving pieces.
Heat oil in large skillet. Sprinkle steak pieces with salt and pepper and cook
in the oil for about 5 minutes or until browned, turning once.
Place in 4-6 quart slow cooker. Top with onion.
In the skillet where you cooked the steak, combine soup and salsa and mix well
with drippings. Pour over steak in crockpot. Cover and cook on LOW setting for
8-10 hours.
1 Tbsp. olive oil
1-1/2 lbs. boneless beef top round steak
1/2 tsp. salt
1/2 tsp. pepper
2 onions, chopped
1 - 10 oz. can condensed cream of mushroom soup with roasted garlic
1 cup chunky salsa
Trim fat from steak and cut into four serving pieces.
Heat oil in large skillet. Sprinkle steak pieces with salt and pepper and cook
in the oil for about 5 minutes or until browned, turning once.
Place in 4-6 quart slow cooker. Top with onion.
In the skillet where you cooked the steak, combine soup and salsa and mix well
with drippings. Pour over steak in crockpot. Cover and cook on LOW setting for
8-10 hours.
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