Recipes

[Zhills]

Strawberry Shortcake with Biscuits

1 Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then either quarters or thick slices.  Save a few whole ones for garnish.

2 Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add more depending on how sweet your strawberries are.

Gently stir the strawberries until they are all coated with some sugar.

Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.

3 Mash some of the strawberries: After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.  I use a stick blender)

You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.

Homemade or frozen biscuits work best.  The secret is to have enough 'juice' to soak into the biscuits.

When done, half the biscuit.  Spoon berries and juice over half, repeat.

Top with whipped cream or Cool Whip and top with a whole berry.  Enjoy!

                                              

Next ingredient:  Crescent rolls

[walker]

Mini-Cinnamon Buns

1 can refrigerated CRESCENT ROLLS

2 tablespoons sugar

1 1/2 teaspoons cinnamon

2 tablespoons finely chopped walnuts (or pecans)

2 tablespoons raisins

Icing.. 1/3 cup confectioner's sugar

           2 teaspoons milk

           1/4 teaspoon vanilla

Preheat oven to 350.  Lightly grease an 8 or 9" round pan.  Unroll 

CRESCENT ROLLS.  Separate into 4 rectangles; pinch seams to 

seal.  Combine sugar and cinnamon; mix in nuts and raisins.  Sprinkle mixture evenly over dough rectangles.  Roll up dough (jelly roll style) from short side.  Cut roll into 4 slices.  Lay slices cut side down in pan.  Bake 15-17 minutes until golden.  Cool 5 minutes.  Combine sugar, milk and vanilla; drizzle over warm rolls.

Makes 16.

NEXT INGREDIENT .... ONIONS, any type 

[GenXmuse]

Frito Corn Salad

Ingredients

• 2 cans corn, drained
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 chopped bell pepper
• 1 cup mayo
• 1 1/2 cups shredded cheese
• 10 oz bag Chili Cheese Fritos

Directions

Mix together all ingredients except the Fritos. Refrigerate until ready to serve. Stir in Fritos until well blended when serving.

Next Ingredient: WATERMELON 

[aroc3435]

                           Watermelon Cucumber Refresher

                       Featured Ingredient:  WATERMELON

                       My version from several online sources

6 cups chilled watermelon chunks

1/2 to 3/4 cup chopped, peeled English cucumber

a few ice cubes

Place watermelon and cucumber in a blender and top off with the ice cubes and pulse to reach your desired consistency.  Can add fresh mint to this blend or just use as a garnish for a glass.

Next Ingredient:  PUMPKIN PUREE, Fresh or Canned

[Zhills]

Pumpkin Waffles

Ingredients

• 3 c. Krusteaz Belgian Waffle mix
• 2 eggs
• 1/3 c. oil
• 1 c. water
• 2/3 c. canned pumpkin
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 Tbsp. brown sugar

Instructions

      1.Mix waffle mix, eggs, oil, water, pumpkin, spices and 

   sugar in a medium-sized bowl until  smooth. 

1. 2. Pour batter onto waffle iron and cook until golden brown (or to desired doneness). 
2. 3. Top with butter, syrup, whipped cream, and/or pecans.

Can be used to make pancakes.   I like the nuts in the batter so they toast while cooking.

Next ingredient:  Cream cheese

[PA Mom-mom]

Had leftover cream cheese and wanted to make a non-dessert. Made this tonight (from Allrecipes.com) and it was well received!I 

Creamy Beef Enchiladas

Ingredients

1 ½ pounds ground beef

1 (1 ounce) packet taco seasoning mix 

½ cup chopped sweet onion

4 green onions, or to taste, chopped

1 (8 ounce) package cream cheese, softened

1 cup chunky salsa

12 corn tortillas

1 cup shredded pepperjack cheese, divided (I used Mexican Blend)

2 ½ cups enchilada sauce

4 ounces sliced black olives

Directions

 Step 1

Preheat oven to 350 degrees F (175 degrees C).

 Step 2

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.

 Step 3

Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.

 Step 4

Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.

 Step 5

Bake in preheated oven until cheese melts completely, about 20 minutes.

Next Ingredient: Peaches

[walker]

PEACHES 'n' Cream Pie

(Taste of Home recipe by D. Tittle, Alaska)

3/4 cup all-purpose flour

1 pkg. (3 ozs) Cook-and-Serve Vanilla Pudding Mix

1/2 cup milk

1 egg

1 teaspoon baking powder

1/4 teaspoon salt

4 large fresh PEACHES, peeled and sliced

1 pkg. (8 ozs) cream cheese, softened 

1/2 cup sugar

Topping:  2 teaspoons sugar

                1/8 to 1/4 teaspoon ground cinnamon

In large mixing bowl, combine flour, pudding, milk, egg, baking powder and salt; beat for 2 minutes.  Spread into a greased 9" pie plate.  Arrange PEACHES over batter to within 1/2" of edge.

In small bowl, beat cream cheese and sugar until smooth; spoon over peaches.  Combine sugar and cinnamon; sprinkle over the top.  Bake at 350 for 35 minutes until golden brown around edge.

Test with toothpick inserted in edge; should come out clean.  Cool. After serving, refrigerate leftovers.

NEXT INGREDIENT ..... SPINACH, fresh or frozen 

[GenXmuse]

I have this on my list to make this week since I have some leftover fresh spinach 

Roasted Cauliflower Steak & Spanakopita Melts

In this genius carb swap recipe, we take all the flavors of the Greek spinach pie, spanakopita, and put it on a low-carb roasted cauliflower steak. Plus, because you don't have to deal with the fussy layers of phyllo, it's perfect for an easy weeknight dinner.

Source: EatingWell Magazine, September 2019

By Adam Dolge

Active:

45 mins

Total:

45 mins

Servings:

4

Ingredients

• 2 medium heads cauliflower
• 2 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon salt
• ¼ cup chopped shallot
• 1 (11 ounce) package baby spinach
• 2 teaspoons chopped fresh dill
• 2 teaspoons chopped fresh parsley
• 1 clove garlic, grated
• ¼ teaspoon ground pepper
• ½ cup part-skim ricotta cheese
• 6 tablespoons crumbled feta cheese
• ½ cup shredded smoked Cheddar cheese

DirectionsInstructions Checklist

• Step 1

  Arrange racks in middle and upper third of oven; preheat to 450 degrees F. Line a large rimmed baking sheet with foil.

• Step 2

  Remove any outer leaves from cauliflower, but keep stems intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 cauliflower "steaks." (Reserve remaining cauliflower for another use.) Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with salt.

• Step 3

  Roast, turning halfway through, until the cauliflower steaks are tender, 30 to 35 minutes.

• Step 4

  Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

• Step 5

  Turn the broiler to high. Top each cauliflower steak with 1/2 cup of the spinach mixture and 2 tablespoons Cheddar. Broil the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes. Serve immediately.

Tips

[][ServingSize] 1 melt

Nutrition Facts

Per Serving:

305 calories; total fat 21.8g 33% DV; saturated fat 9.8g; cholesterol 52mg 17% DV; sodium 576mg 23% DV; potassium 379mg 11% DV; carbohydrates 12.8g 4% DV; fiber 4.2g 17% DV; sugar 3g; protein 16.6g 33% DV; exchange other carbs 1; vitamin a iu 5584IU; vitamin c 71mg; folate 68mcg; calcium 456mg; iron 3mg; magnesium 80mg.

Exchanges:

2 Vegetable, 1 1/2 Fat, 1 High-Fat Protein, 1 Medium-Fat Protein

Next Ingredient: KALE

[Zhills]

Caldo Gallego, A Spanish White Bean Soup

• 2 slices of pancetta or thick bacon, diced
• 1 Tbsp. olive oil
• 8 oz. Spanish chorizo (remove casing, cut into bite size pieces)
• 1 medium onion, chopped
• 2 to 3 garlic cloves, minced
• 3 C chicken stock
• 1 C water
• 2  15 oz. cans of cannellini beans, drained and rinsed
• 2 medium potatoes (I use Yukon gold), peeled and diced
• 2 to 3 c. fresh turnip greens, kale or collards, stemmed and chopped
• 1/2 tsp. smoked paprika
• 1/4 tsp. black pepper
• a pinch of red pepper flakes
• salt to taste

Add pancetta or bacon to a large pot and cook until starting to brown. Add the oil and sausage and cook until the edges start to brown.
Add onion and cook until soft, then add the garlic and cook for another minute.
Pour in the chicken stock and water and bring to a boil.
Add the beans, potatoes, turnips, greens and seasonings, reduce heat to medium and continue to cook for about 30 minutes, until the potatoes are tender.
The soup is ready to serve now but will improve in taste if kept at a very low simmer, partially covered, for another 30 minutes or longer. If you would like a thicker consistency, you can lightly mash some of the beans with the back of a spoon.

Taste and adjust the seasonings, if necessary. Ladle the soup into  bowls and serve with crusty bread.

Next ingredient:  Bisquick

[walker]

Glacier Breakfast Bake

2 cups cooked diced ham

1 (12 oz) pkg frozen hashbrown potatoes, shredded (cubed ok)

1/2 cup sliced fresh mushrooms 

1 cup chopped green bell peppers

1 tablespoon instant minced onion

2 cups shredded Cheddar Cheese, divided

3 cups milk

1 cup BISQUICK Baking Mix

1/2 teaspoon salt

4 eggs

Grease a 9x13" pan.  Mix ham, potatoes, mushrooms, green peppers, onion and 1 cup of cheese.  Spread in pan.  Stir milk, BISQUICK, salt and eggs together until blended.  Pour over potato mixture.  Sprinkle with remaining 1 cup cheese.  Cover and refrigerate for at least 4 hours, but no longer than 24 hours.  Preheat oven to 375.  Bake uncovered for 30-35 minutes.  Let stand for 10 minutes before serving.  

NEXT INGREDIENT .... RED  POTATOES ....ANY TYPE