Recipes

[LilBitMissty]

Hi everyone! Hope you are all well! Thanks to all those who took the time to post your recipes this month! We couldn't have a recipe game going without you! Blessings to ALL!

forrestwolf
This is actually super easy, and can be round layers, or a 9x13..........

Super Simple Strawberry Buttercream

1 cup butter, at room temperature (2 sticks)
1 cup vegetable shortening (8 ounces by weight)
1/2 tablespoon vanilla extract
2 pounds confectioner's sugar (~8 cups)
6 tablespoons of Nesquik Strawberry Syrup
1-2 tablespoons of milk (or more as needed)

Cream together the butter and shortening until smooth.
Add vanilla and mix.
Slowly add in the confectioner's sugar.
When it starts to get thick or hard to mix, go ahead and mix in the strawberry syrup and milk.
If it's still too thick for spreading or decorating, add more milk as needed to reach the desired consistency.

Zhills
Crispix Peanut Butter Treat

6 cups Crispix®
3/4 cup peanut butter
3/4 cup light corn syrup
1 bar (16.5 oz.) milk chocolate candy bar

1. In 3-quart saucepan, over medium heat, bring corn syrup to a boil, stirring constantly. Stir in peanut butter until well combined. Remove from heat. Stir in KELLOGG'S CRISPIX cereal until evenly coated. Spread cereal mixture in 15 x 10 x 1-inch jelly roll pan or cookie sheet coated with cooking spray or lined with waxed paper.
2. Melt milk chocolate bar over low heat, stirring constantly. Drizzle melted chocolate over top of cereal mixture. Chill in refrigerator. Break into bite-size pieces to serve. Store in airtight container.

forrestwolf
Red Lobster Crab Alfredo

makes 4 servings

8 ounces linguine
4 tablespoons butter
4 tablespoons flour
2 cups half-and-half
1/2 cup grated parmesan cheese (or more)
salt & pepper
1 teaspoon cayenne pepper
6 (8 ounce) cooked snow crabmeat, cut into chunks

Cook linguine according to package.
Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.
Do Not let it color.
Whisk in the half-and-half and stir until the mixture forms a thick sauce.
Stir in the cheese and season to taste.
Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.
Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.

Chicgoan
Texas Sheet Cake

Batter
1 cup margarine or butter, melted
1 cup water
4 tablespoons cocoa
2 cups white sugar
2 cups white flour
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla

Frosting
1/2 cup margarine or butter
4 tablespoons cocoa
6 tablespoons milk
1 lb confectioners' sugar
1 cup walnuts, chopped
1 teaspoon vanilla

Batter:.
Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
Remove from heat and add the rest of the batter ingredients.
Mix with electric mixer until smooth.
Pour into an 11 x 16 x 1.5-inch jelly roll pan.
Bake at 350° for 20 minutes.

Frosting:.
Bring margarine (or butter), cocoa, and milk to a boil.
Remove from heat and stir in confectioners' sugar and nuts.
Add vanilla. Pour on cake as soon as it comes out of the oven.

walker
Win Schuler Dip (name comes from well known restaurant in Michigan)

1 lb. Velveeta Cheese
1/2 cup mayonnaise
5 oz. or less of horseradish
1/8 t. tabasco

Melt cheese in double boiler, remove and mix rest of the ingredients with it. Refrigerate til serving with favorite crackers.

housecat
Lemon-Pound Cake

Easy Lemon Pound Cake

1/2 c butter, melted
1 c sugar
2 eggs, well beaten
1 T lemon juice
1/4 t salt
1 1/2 c flour
1 t baking powder
1/2 c milk
1/3 c lemon juice
1/4 c sugar

Mix together 1 c sugar and butter.
Add eggs and 1 T of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Add milk.
Bake at 325 deg F in a well- greased loaf pan for 1 hour, or until golden brown.
Mix 1/3 c lemon juice and 1/4 c sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.

forrestwolf
No-Bake Oatmeal Drops

1/2 cup (1 stick) butter
1/2 cup milk
2 cups sugar
3 cups rolled oats (not instant)
1 cup shredded coconut
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon vanilla extract

In a medium-sized saucepan, heat butter, milk and sugar over medium heat until butter melts. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
Add remaining ingredients and simmer an additional 2 minutes, stirring frequently. Remove from heat and allow to cool slightly.
Drop by heaping teaspoonfuls onto a cookie sheet that has been lined with waxed paper. Allow to cool and set. When cool, store in an airtight container

Zhills
Citrus Fruit Salad

3 oranges
1 white grapefruit
1 ruby grapefruit
1 small can mandarins
Juice of 1 lime
1-2 Tablespoons sugar

With a sharp knife, cut away the skin and pith from the oranges and grapefruit. Cutting toward the core of the fruit and working over a bowl, cut away each segment, sliding the knife blade close to the membrane that separates them.
Place all the segments in a bowl. Squeeze any remaining juice from the membranes, then discard the membranes.
Add mandarins to the bowl; add the lime juice. Sprinkle with the sugar, if using. Cover and refrigerate at least 2 hours, until chilled.
I like to dissolve sugar in the citrus juice and pour over fruit so all is slightly sweetened.

forrestwolf
Black Bean Vegetable Salad

3 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, seeded and diced
1 cup chopped green pepper
1 cup chopped sweet red pepper

DRESSING:
1/4 cup Olive Oil
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for at least 2 hours before serving

Beebee2
My Green Bean Bundles

3 cans whole green beans
8 slices bacon, halved
1 c brown sugar
1/2 t garlic salt
1 c melted butter
1 t soy sauce

Drain beans and put into bundles of 10 beans. Wrap each bundle with ½ slice bacon, securing with toothpick. Place in baking dish. Cover with marinade of sugar, butter, garlic salt and soy sauce. Refrigerate overnight. Bake at 350 deg F for 30 minutes uncovered. approx. 15 individual servings.

Britbrit13
Aunt Louise Cheese ball, aka Christy Jordan Southern Plate

8 ounces sharp cheddar
2 ounces Bleu Cheese or Feta (eyeball half of a 4 oz box)
8 ounces cream cheese
2 Tablespoons mayonnaise
2 Tablespoons softened butter or margarine
1 Tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon garlic or onion powder
Chopped pecans, optional

Grate cheddar cheese and allow to sit at room temp for one hour (cover it so it doesn't dry).
In a medium mixing bowl, place all ingredients. Mix until smooth and well blended.
Turn out onto plastic wrap that has been sprinkled with chopped pecans (can skip the pecans if you like). Shape into a ball and press pecans in to cover, if desired. Wrap in plastic wrap and form into a ball.
Refrigerate for a few hours before serving.

Chicgoan
Robin's Pressure Cooker Baby Back Pork Ribs

3 racks Baby Back Pork Ribs
Rub mix.... see recipe below
Oil
can of beer
Sweet Baby Rays Barbecue Sauce

1 Mix spices together to create a dry rub. Apply the dry rub to the ribs, wrap in plastic and refrigerate over night.
2 Cut ribs into serving pieces.
3 Heat oil in pressure cooker and brown the ribs on all sides.
4 Insert cooking rack in pressure cooker, add beer, and load with ribs standing up, do not exceed maximum fill line.
5 Place on lid and lock, pressure on high for 25 minutes.
6 Let cooker depressurize naturally.
7 Remove ribs from cooker and place on baking pan.
8 Brush on Sweet Baby Rays Barbecue Sauce on ribs and broil or grill (5 to 10 minutes) to crisp up. Watch carefully that they do not burn!

Heaven on Seven Angel Dust Cajun Seasoning Rub
Makes 1/2 cup
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight (lock n lock) container. The spice mix keeps its best flavor for about two months.

forrestwolf
Who Loves Ya Baby-Back?

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 225 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.Note: This recipe could easily be doubled and stored for future use.

Beebee2
Two Hot Tamales Grilled Skirt Steak with Avocado Corn Relish

3/4 c cumin seeds
6 jalapeño chiles, stemmed, cut in half and seeded
4 garlic cloves, peeled
2 T cracked black pepper
1/2 c freshly squeezed lime juice
3 bunches cilantro, stems and leaves
1 1/2 c of olive oil
2 t salt
3 lb skirt steak, trimmed of excess fat and cut into 6 serving pieces

Avocado Corn Relish, see recipe
warm flour tortillas for serving

Lightly toast cumin seeds in a dry medium skillet for about 5 minutes. Transfer to a blender. Add jalapeños, garlic, black pepper, salt and lime and puree until the cumin seeds are finely ground. Then add cilantro, olive oil and salt and puree until smooth.
Cut steak into 6 servings. Generously brush with marinade and roll into cylinder. Arrange steaks in shallow pan and pour the remaining marinade. Cover and refrigerate 24 to 48 hours before cooking. Cook steaks 3-4 minutes per side.

Avocado Corn Relish
3/4 c olive oil
4 c fresh corn kernels, about 5 ears
1 t salt
3/4 t freshly ground black pepper
2 California avocados, peeled and seeded
1 large red bell pepper, cored and seeded
4 poblano chiles, roasted, peeled and seeded
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 c red wine

Heat 1/2 c of olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.

Britbrit13
My Aunt Florence's Mini Cheesecakes

16 oz Cream Cheese.
1 cup sugar.
2 eggs.
1 tsp Vanilla.
12 Vanilla wafers or other small cookie.

Cream cheese in mixing bowl. Gradually add sugar beating until light and fluffy. Add eggs 1 at a time beating well after each addition. Using a cup cake pan, line with cup cake liners. Place Vanilla Wafer at bottom on liner. Fill cupcake pan with cream cheese mixture. Bake @ 350 for 20 minutes. Leave in pans and refrigerate overnight. Top with fruit filling.

walker
CHICKEN Supreme

4 CHICKEN breasts, cooked and cut into bite size pieces
1 cup diced celery
1/4 cup diced onion
1/2 cup cashews
1 can cream of mushroom or celery soup
3/4 cup milk

Combine all ingredients and put into a 2 qt. casserole dish. Bake uncovered at 375 for 20-25 mins, til bubbly. Serve over noodles or rice and top with Chow Mein Noodles.

Beebee2
Cumin Chickpea Salad

You can use canned chickpeas, but cooked ones are better tasting and cheaper, with a much better texture.

2 c chickpeas
1 t salt
4 garlic cloves crushed
2 T cumin
1 1/2 oz pine nuts roasted
2 T chopped parsley
3/4 c olive oil

Soak the chickpeas in water for 12 hrs. Rinse and drain. Cook them on medium heat until tender. Drain them and place them in a salad bowl. Add the crushed garlic gloves, the salt, the cumin, and the olive oil. Toss them until combined. Sprinkle with chopped parsley and roasted pine nuts. 4 servings

Zhills
Seven-Layer Tostadas

1 can (16 oz.) refried pinto beans
1 1/2 cups guacamole
1 cup light sour cream
1/2 tsp. Taco Seasoning
1 cup finely grated low-fat cheese
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives (or use a 4 oz. can sliced olives)
6-8 whole wheat flour tortillas, 6 or 8 inch inch size
olive oil for greasing baking sheet, about 1 tsp.

Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes. Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet. Toast tortillas in the oven until they're crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.
While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they're hot. Stir the Taco Seasoning Mix into the sour cream. Chop the onions, slice green onions, and slice the olives. (If you're using homemade guacamole and cheese that needs to be grated you'll need to prepare those as well.)
Put crisped tortilla shell on a plate and top with:
--a thin layer of refried beans (1-2 tablespoons)
--a thin layer of guacamole (1-2 tablespoons)
--a thin layer of seasoned sour cream (1-2 tablespoons)
--several generous pinches of finely grated low-fat cheese
--chopped tomatoes
--thinly sliced green onions
--sliced olives

Serve right away, with salsa or hot sauce if desired. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.

sue-p
Seafood Strata

6 slices bread, trimmed and cubed
1-1/2 cups shredded Cheddar cheese
1 (6 oz.) pkg. frozen crabmeat, thawed and well drained
6 eggs, slightly beaten
1-1/2 cups milk
1/4 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper

Layer bread, cheese and crabmeat in a buttered 8x8" baking dish.
Combine eggs, milk, mustard, salt and pepper; pour over strata.
Cover, refrigerate several hours or overnight.
Bake, uncovered, in a 350 degree oven till knife inserted in center comes out clean (45-55 minutes).
Let stand 10 minutes.
Cut into squares.
Serves 4-6.

forrestwolf
Deep in South GeorgiaHOT AND SOUR SOUP

2 tsp cornstarch
1 tsp dry sherry
1 tsp soy sauce
2 tsp vegetable oil
8 oz boneless pork chops, about ¾-inch thick
2 tsp oil for sauté
2 medium onions, chopped
1 can (15 oz) bean sprouts, drained
1 can (6 oz) water chestnuts, sliced
1 package sliced shitake mushrooms
2 Tbsp red wine vinegar
2 Tbsp soy sauce
1 Tbsp lemon juice
1 Tbsp pepper, to taste
1/2 tsp Hot sauce
5 cups chicken broth
1 each egg beaten
1 tsp sesame seed oil (OR MONGOLIAN HOT OIL)
3 Tbsp water
2 Tbsp cornstarch
1 each green onion, sliced

1. Partially Freeze pork, slice as thin as possible
2. Marinade pork in oil, sherry, soy sauce & cornstarch
3. Sauté pork & onions in oil
4. All next 10 ingredients ( Bean sprouts through chicken broth)
5. Simmer 1 hour.
6. Combine egg & sesame oil, set aside.
7. Combine water & cornstarch, mix well.
8. Add cornstarch slurry to soup, boil 1 minute, stirring constantly.
9. Remove from heat.
10. Slowly pour egg mixture into soup to form lacy strands as it cook.
11. Sprinkle with green onions

Britbrit13
I love this on salad, add more sugar if you want

2 tbsp. light soy sauce
3 tbsp sesame oil
3 tbsp light salad oil or olive oil
1 cup rice wine vinegar
1 tsp. sugar
Freshly ground pepper to taste

Blend all together and toss with fresh greens
You will not need to add salt to this dressing.

Beebee2
Cottage Cheese Pan Rolls

1 pkg active dry yeast
1/2 c warm water
1/2 pint cottage cheese
1 egg
2 tsp baking powder
1/4 tsp soda
1 tsp salt
1 tbs sugar
About 3-3/4 c all-purpose flour
2 tbs firm butter or margarine

In a small bowl, dissolve yeast in water; let stand until bubbly. In a blender combine cottage cheese and egg; whirl until smooth.
In a large bowl, stir together baking powder, soda, salt, sugar and 3-1/4 c of the flour. Work butter into flour mixture with your fingers until no large particles remain. Stir in cheese mixture, then yeast mixture.
Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise in a warm place for about 30 minutes.
Punch dough down and divide into 18 equal pieces; shape each piece into a smooth ball. Arrange balls in 2 greased 8-inch-round baking pans. Cover lightly and let stand for 10 minutes.
Bake in a 350 deg F oven for about 25 minutes or until golden. Cool on racks. Makes 1-1/2 dozen rolls.

Ideas For Using Cottage Cheese
“These are some cool ideas for using cottage cheese I found ages ago in a magazine.”

Pasta Alfredo: Blend until smooth: one part skim milk to four parts cottage cheese, some grated Parmesan, a little fresh dill, nutmeg and black pepper. Toss with hot whole-wheat pasta. Salad dressing: 2 tablespoons cottage cheese, 2 teaspoons oil,
2 teaspoons apple-cider vinegar, 1 teaspoon lemon juice, 1/4 teaspoon oregano, a dash of garlic powder.

Whipped-Cream substitute: Whip at high speed 1 cup cottage cheese with 2 tablespoons any kind of unsweetened frozen fruit-juice concentrate until peaks form. Serve immediately. (My favourites are pineapple or lemon concentrate.)

Sour cream taste-alike: In blender, process 1/2 cup buttermilk, yogurt or skim milk with 1 tablespoon fresh lemon juice. Gradually blend in 1 cup cottage cheese until consistency is right. (I find the yogurt works best for this.)

Low-calorie cream: Blend together equal parts low-fat cottage cheese and vanilla yogurt. Even lower in calories: Use plain yogurt, vanilla extract, and Sweet `N Low (or equivalent). Refrigerate at least 8 hours before using. Serve over fruit.

Imitation cream cheese: Blend 1 cup low-fat cottage cheese and 1/4 cup plain yogurt; add a teaspoon or more of skim milk, as needed, for cream-cheese consistency.

“I keep working with amounts and seasonings and have ended up with some really strange-looking concoctions. If anyone has any other suggestions or methods, please share!”

Sabatini2
Bratwurst & Sauerkraut

1 can of sauerkraut (soup can size)
1 package of bratwurst sausages
1/4 of a large head cabbage, shredded, or half a head of a medium sized cabbage (you want more cabbage than kraut)
1 medium onion, diced
3 or 4 slices of bacon cut into pieces, & partially fried (not crispy)
1/2 Tablespoon caraway seeds (up to a full Tablespoon)

1. Drain the sauerkraut, reserving the juice
2. Mix well together & place in ovenproof pot: sauerkraut, shredded cabbage, onion, bacon, and caraway seeds
3. Place sausages on top, & drizzle sauerkraut juice & (some) grease from the bacon on top (or skip the added fat!)
4. Cover tightly, and bake in low oven, 320 degrees, for 2 1/2 - 3 hours.
Yummy served with rye bread & mustard!

Lola
Lemon thyme, green peppercorns & cheddar bread

2 1/2 cups plain flour
1/2 cup lemon thyme leaves
1 cup grated cheddar cheese
1 tsp green peppercorns, roughly crushed
1 small onion, chopped
2 cloves garlic, chopped
1/2 teaspoon black pepper
1 teaspoon fine sea salt
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
2 eggs
1/2 cup olive oil
1 tbs butter melted
1 tbs olive oil to fry the onion and garlic
1 tsp olive oil to grease the bread tin
1/2 cup cold milk
A sprig of lemon thyme to garnish

Preheat oven to 325.
In a pan, heat olive oil and fry the onion and garlic till well browned. Let it cool. In a big bowl, sift together the flour, baking powder, bicarbonate of soda, fine sea salt and pepper. To this mix the lemon thyme, green peppercorns, fried onion and garlic and cheddar. With your hands, mix them well, and quite firmly, slightly bruising the leaves. In a separate bowl mix the eggs, olive oil and melted butter. Add this mixture to the dry ingredients and mix well with a wooden spoon. Add a bit of cold milk if the mixture feels too tight. Grease your bread tin. Spoon the mixture into the tin and bake for 45 - 50 minutes. Insert a knife in the center of the bread. If it comes our clean, the bread is baked. Garnish with a sprig of lemon thyme. Serve warm or at room temperature.

forrestwolf
Blood Orange Caprese Salad

1 cup pomegranate juice
2/3 cup sugar
1-1/2 teaspoons lemon juice
1 tablespoon brown sugar
6 lettuce leaves
4 medium blood oranges, peeled and cut into 1/4-inch slices
1 pound fresh mozzarella cheese, cut into 1/4-inch slices
6 teaspoons olive oil
1/4 cup pomegranate seeds
1/4 teaspoon salt

In a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in brown sugar. Cool to room temperature.
Line six salad plates with lettuce; top with orange and cheese slices. Drizzle with 1 teaspoon oil and 2 teaspoons pomegranate syrup (save remaining syrup for another use). Sprinkle with pomegranate seeds and salt.

Britbrit13
Miss Mary Anne's Twinkie's Cake

1 box (of 10) Hostess Twinkies (9 for cake, one to have with coffee or tea)
4 large bananas, sliced
1 large can (20oz) crushed pineapple (drained, but not pressed dry. Keep a little of the juice for moisture.
1 large box Vanilla instant pudding (mixed with milk according to directions on box)
1 - 12 oz. Cool Whip (I just used the big size and had extra since it was a little more than 12 oz)
Maraschino cherries and pecans for garnish (optional)

Remove Twinkies cakes from wrappers. Cut each in half lengthwise from top to bottom. Place Twinkies halves in 9 x 13 baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order. Sprinkle chopped cherries (drained well on paper towels) and chopped pecans over the top. Keep refrigerated. Cool and refreshing dessert with no heat in the kitchen.

Beebee2
Marianne’s Apple Kuchen

1/2 c butter, softened
1 pkg yellow cake mix
20-oz can sliced apples
1/2 c sugar
1 t cinnamon
1 c sour cream
2 egg yolks or 1 egg

Heat oven to 350*
Cut butter into dry cake mix until crumbly. Pat mixture into lightly greased 9 x 13 pan. Build up slight edge.
Bake 10 min.
Arrange apples on warm crust. Mix sugar and cinnamon. Sprinkle on apples.
Blend sour cream and egg, and drizzle over apples. This will not completely cover the apples.
Bake 25 min or until edges are light brown. Do not over bake. Serve warm or cold.

walker
Pea 'n' Peanut Salad (From Taste Of Home Simple & Delicious Cookbook)

1 pkg. (10 oz.) frozen peas, thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian salad dressing

In a large bowl, combine the peas, peanuts, celery, bacon and onion. In small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving. Yield: 5 servings.

forrestwolf
Chicken with Potatoes and Artichokes

3 small red potatoes
2 boneless skinless chicken thighs, cut into 2 inch pieces, about 1/3 pound
1 1/2 tablespoons olive oil
1/2 red onion, chopped
4 frozen artichoke hearts, thawed (I USUALLY USE CANNED)
1 large clove garlic, minced
1/2 cup low-sodium chicken broth
4 pitted oil cured black olives, each cut in half
Salt and pepper, to taste
1 tablespoon lemon juice
1 tablespoon chopped flat leaf parsley

Parboil potatoes in salted water until tender; set aside. When cool, cut into 1 -inch pieces. (You may want to double the potatoes for use in another recipe.) Sprinkle chicken pieces with salt and pepper. Heat olive oil in a sauté pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside. To oil remaining in the pan add onion and sauté over medium heat for 5 minutes. Return chicken to onions in pan, add artichoke hearts, garlic, and stock. Bring to a simmer, cover pan and cook over low heat until chicken and artichokes are tender, about 15 to 20 minutes. Add potatoes and olives and heat through. Season with salt, pepper, and lemon juice to taste. Sprinkle with chopped parsley.

Zhills
Spanish Beef Stew

1 tsp olive oil
1 large onion (sliced)
1/2 tsp paprika
1 tsp dried oregano
2 cloves garlic (peeled only)
1 lb top round, flank steak or other lean stew meat (diced)
1/4 tsp salt
fresh ground black pepper (to taste)
6 large green olives(thinly sliced)
1 medium tomato (diced 1/2")
2 Tbsp tomato paste
2 cups low sodium chicken or beef broth
2 cups water

Place the olive oil in large sauce pan or Dutch oven over medium heat. Add the onion and cook for about 5 minutes until the onions begin to soften. Add the paprika, oregano, whole garlic cloves and stew beef. Cook until the beef is lightly browned. Add the salt, pepper, olives, tomato, tomato sauce, stock and water. Stir.
Cover the pot and place it in the oven. Cook for 2 hours, stirring about every 30 minutes. Remove the garlic cloves before serving over rice.

Beebee2
George Washington Cherry Crisp Grits

3/4 c all-purpose flour
3/4 c brown sugar
6 T butter or margarine, softened
21-oz can cherry pie filling
2 c cooked grits, warm

Preheat oven to 375 degrees F. Mix together flour, sugar and butter until mixture resembles coarse meal. Set aside.
In 2-quart casserole, stir together pie filling and warm grits. Spread crumb mixture on top. Bake 30-40 minutes, uncovered. Serve with vanilla frozen yogurt.
Serves 6.

forrestwolf
Garlic Parmesan Pork Chops

4 (1/2-inch-thick) boneless pork chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup milk
2 tablespoons Dijon mustard
1 cup Italian-seasoned bread crumbs
1/4 cup butter, divided
1 1/2 teaspoons prepared minced garlic
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Sprinkle pork chops evenly with salt and pepper.
In a small, shallow bowl, stir together milk and mustard. Dip pork chops in milk mixture; coat in bread crumbs. Place pork chops on prepared baking sheet.
Bake pork chops 25 to 30 minutes, or until medium or desired doneness beyond that.
Melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic and saute 2 to 3 minutes. Stir in cream and cheese; reduce heat to low, and simmer 3 to 4 minutes (do not boil). Whisk in remaining butter until melted. Serve over chops and garnish with chopped parsley.

sue-p (source: Baking Bites)
Holiday Snowball Cookies

1-1/2 cups butter, room temperature
3/4 cups powdered sugar
2 tsp. vanilla extract
1/2 tsp. salt
3 cups all-purpose flour
1/2 cup finely ground walnuts or pecans
10 oz.(1-2/3 cups) white chocolate chips
3 tbsp. red and green (mixed) sprinkles
extra powdered sugar for dusting

Preheat oven to 375 degrees. Line baking sheet with parchment paper.
In large bowl, beat together butter, powdered sugar, vanilla and salt until smooth and creamy.
Gradually incorporate the flour and ground walnuts, mixing until no streaks of dry ingredients remain.
Add in white chocolate chips and red and green sprinkles and mix until well distributed.
Shape dough into 1" balls and place on prepared baking sheet.
Bake 10-12 minutes, until edges of cookie are very lightly browned
Dust with powdered sugar while cookies are still hot.
Cool completely on a wire rack before storing.
Makes 3-1/2 to 4 dozen cookies.

forrestwolf
Coconut Chocolate Cake Recipe

1 pkg chocolate cake mix
1-1/2 cups evaporated milk, divided
1-1/2 cups sugar, divided
24 large marshmallows
1 pkg (14 oz) flaked coconut
1/2 cup butter
2 cups semisweet chocolate chips
1/2 cup slivered almonds, toasted

Mix cake according to pkg directions, using a 15x10x1"(I USE 13X9) baking pan. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean.
While the cake is baking, in a large saucepan combine 1 cup milk and 1 cup sugar; bring to a boil, stirring occasionally. Remove from heat. Add marshmallows and stir until melted. Add coconut and mix well.
Spread over the cake immediately after baking. Let cool for 30 minutes.
In a small saucepan combine butter and remaining milk and sugar. Bring to a boil. Remove from heat; stir in chocolate chips until melted. Spread
over coconut layer; sprinkle with toasted almonds.

Sabatini2 (Ina Garden)
Warm Duck Salad

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

Preheat the oven to 400 degrees F.
Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

Zhills (Source: The Best of Country Cooking 2001 cookbook)
BEEF STROGANOFF MEATBALLS

1 egg
1/4 c. milk
1/4 c. finely chopped onion
2 tsp. Worcestershire sauce
1 1/2 c. soft bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. lean ground beef

SAUCE:
1 1/2 c. sliced fresh mushrooms OR I small can
1/2 c. chopped onion
1/4 c. butter or margarine
4 Tbsp. all-purpose flour, divided
1/4 tsp. salt
1 1/2 c. beef broth
1 c. (8 oz.) sour cream
Hot cooked noodles
Paprika, optional

Preheat oven to 350 degrees. Lightly grease a 15x10x1-inch baking pan.
For the meatballs. In a bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1 1/4" balls. Place on the prepared pan. Bake, uncovered, at 350 degrees for 15-20 minutes, or until meat is no longer pink.
For the sauce. Sauté mushrooms and onion in butter in a saucepan until tender. Stir in 3 Tbsp. flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat.
Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs; simmer, uncovered, for 4-5 minutes or until meatballs are heated through, stirring occasionally.
Serve meatballs over noodles; sprinkle with paprika, if desired. 6 servings.
These meatballs are SO good and go together quickly.

sue-p (Source: Byerly's Foods, Minneapolis, MN)
Flank Steak Teriyaki

1 beef flank steak (about 1-1/2 lbs.)
3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey or white syrup
2 tbsp. cider vinegar
2 tbsp. minced green onions
1 clove garlic, minced or pressed
1 tsp. ginger

Score the beef steak. Combine remaining ingredients and pour over beef steak. Place in refrigerator for about 4 hours. Broil over hot coals turned gray or in broiler about 5 minutes on each side for medium rare. Carve diagonally across grain in thin slices.
Makes 4 to 6 servings.

Sabatini2
Easy Homemade Noodles

2 eggs, beaten
4 tablespoons milk
2 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

1. Whisk together eggs & milk.
2. Put dry ingredients (sifted flour, salt & baking powder) into a food processor & pulse briefly to combine.
3. Into the feed tube, slowly pour the egg & milk mixture while pulsing. Stop when mixture comes together. (Basically as soon as you've poured all the liquid in.)
4. With floured hands, separate into two balls, & cover each w/ plastic wrap. Let sit for 20 minutes to allow gluten to relax.
5. Roll out dough on floured surface, cut into strips w/ a pizza cutter, and spread to dry a minute - dust with a little flour, if necessary.
6. Drop into gently boiling broth or salted water or soup pot - cook for about 10 minutes.

Tips:
A food processor isn't necessary, but I just find it easier. The dough is VERY forgiving & easy to roll. It's best to roll thin & cut the noodles thinner than you want, as they double in size once they go into the broth.
I tape a piece of parchment paper to my kitchen table, sprinkle on a bit of flour, & roll on that.
When adding to soup, I boil the noodles separately in stock, then add them to the soup. You can also add some of the floury stock to the soup pot.

Shogirl
Easy Homemade Noodles

2 eggs, beaten
4 tablespoons milk
2 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

1. Whisk together eggs & milk.
2. Put dry ingredients (sifted flour, salt & baking powder) into a food processor & pulse briefly to combine.
3. Into the feed tube, slowly pour the egg & milk mixture while pulsing. Stop when mixture comes together. (Basically as soon as you've poured all the liquid in.)
4. With floured hands, separate into two balls, & cover each w/ plastic wrap. Let sit for 20 minutes to allow gluten to relax.
5. Roll out dough on floured surface, cut into strips w/ a pizza cutter, and spread to dry a minute - dust with a little flour, if necessary.
6. Drop into gently boiling broth or salted water or soup pot - cook for about 10 minutes.

Tips:
A food processor isn't necessary, but I just find it easier. The dough is VERY forgiving & easy to roll. It's best to roll thin & cut the noodles thinner than you want, as they double in size once they go into the broth.
I tape a piece of parchment paper to my kitchen table, sprinkle on a bit of flour, & roll on that.
When adding to soup, I boil the noodles separately in stock, then add them to the soup. You can also add some of the floury stock to the soup pot.

Sabatini2
Chilaquiles with Roasted Tomatillo Salsa
Marcela Valladolid, Mexican Made Easy

Tomatillo Salsa (Salsa Verde*):
1 pound fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed

Chilaquiles**:
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight), or substitute ready-made (low salt) tortilla chips
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Special equipment: 4 individual casserole dishes

To make the salsa:
Preheat the broiler or oven to 550 degrees F.
Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.

To make the chilaquiles:
Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

Zhills
Cinnamon-Sugar Twists

1 batch of pie dough
1/4 cup sugar
1/2 Tbsp cinnamon
2 Tbsp unsalted butter, melted
1/2 cup powdered sugar (for glaze, optional)
1 1/2 Tbsp milk (for glaze, optional)

In a small bowl, combine the sugar and cinnamon. Mix well and set aside.
Roll the pie dough into a large rectangle (approximately 8" x 12") OR leave in circle **
Brush the top of the dough with the melted butter.
Sprinkle a generous portion of the cinnamon-sugar mixture on top of the dough (don't forget the edges!)
Using a pizza cutter, cut the dough into strips approximately 3/4"-1" wide.
Twist each strip into a spiral and place on a parchment-lined cookie sheet.
OR **cut in triangles and roll from large end
Bake at 425° for 8-10 minutes, or until pie dough is golden brown and crispy.
If desired, stir together the powdered sugar and milk until smooth. Drizzle over the cinnamon-sugar twists. Serve warm!

chips (source: Food Network)
Pizza Lasagna

2 tablespoons olive oil
2 pounds Italian sausage
1 pound ground beef
12 ounces sliced pepperoni
1 pound mushrooms, sliced
3 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 large onion, diced
One 28-ounce can whole tomatoes
One 15-ounce can tomato paste
1/4 cup prepared pesto
1/3 cup finely minced fresh parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup sliced black olives
30 ounces whole-milk ricotta
2 eggs, beaten
1/2 cup grated Parmesan, plus extra for sprinkling
8 lasagna noodles, cooked until al dente
24 ounces fresh mozzarella, cut into thin slices

Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir,
breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown,
and then remove the meat to a plate.
Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softenedand the others have some color.
Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt,
1/2 teaspoon of the black pepper and the crushed red pepper flakes.
Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
Preheat the oven to 350*

To make the cheese mixture: Combine the ricotta and eggs in a large bowl.
Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Stir the mixture until totally combined.

To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish.
Spoon half the cheese mixture over the noodles and smooth it out into a flat layer.
Lay half of the mozzarella slices on top followed by half of the meat sauce.
Repeat these layers once more and top with some extra Parmesan.
Bake until heated through and bubbly on the top, 40 to 45 minutes.
The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked.
Just thaw before you're ready to bake it.

Zhills
Oatmeal Cream Pies

Cookies:
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla extract
2 eggs
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling:
2 teaspoons hot water
1/8 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup vegetable shortening
1/3 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine flour, salt, baking soda, and cinnamon in a bowl. In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla. Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon. Drop dough by tablespoons on parchment lined sheets, with plenty of space in between. Bake for 10-12 minutes. Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.
In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes). Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2 together.

sue-p
Calico Salad

8 oz. pkg. small elbow macaroni, cooked and drained
1 can Spam, cubed 1/2" (fry cubes in non-stick pan until they are nice crimson color but not dried out.)
1 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup ripe olives, chopped
1/2 cup cheddar cheese, dice
2 Tbsp. onion, diced
small jar pimento, chopped
1/4 cup parsley, chopped

Dressing:
3/4 cup mayonnaise
1/2 cup sour cream
2 Tbsp. vinegar
1/4 tsp. each: Accent, dill weed, black pepper, celery seed, dry mustard

Mix all ingredients and pour over salad. Chill salad before serving.

***After removing the Spam from the can, I lay it down on the largest side. ( I have a glass topper for a 1-1/ qt. Pyrex baker that I use under the Spam.) I cut about half way down through the loaf of Spam, cutting from side to side, first cut in the middle and then 3 more cuts on each side of that one. Later, cutting completely through will create the serving slices.
In a small bowl, I mix about 1/4 cup light brown sugar with about 1 tbsp. yellow mustard. This mixture should be slightly wet so it can dribble down into the cuts but not so wet that it spreads all over the pan and doesn't leave any on the Spam. Using the rounded part of a teaspoon, I try to enlarge the cut with the back of the spoon and at the same time drop in some of the sugar mixture. I bake in my oven (I am also baking a scalloped tomato casserole at the same time) at 350 or 375 degrees depending on how soon I want dinner. I leave the Spam in until it becomes a nice crimson brown. The loaf kind of fans out at the top where the cuts are. Don't leave it too long or the sugar burns. I think it might be for 30 minutes, then check it (and the tomatoes) and they should be done at the same time.***

Zhills
SALTINE CRACKER CANDY

40 saltine crackers
1 cup butter (2 cubes)
1 cup light brown sugar
8 oz. chocolate chips (about 1 1/3 cups)
½ cup nuts, chopped fine

Preheat the oven to 425 degrees. Line one large jelly roll pan with aluminum foil. Spray with nonstick spray and place the saltines salt side down in rows on the pan.
In a medium sauce pan melt the butter and brown sugar together and boil until it turns a caramel color, just a few minutes.
Remove from heat and pour over the saltine crackers evenly.
Put the pan in the oven and bake for 3-5 minutes or until bubbly.
Remove the pan from the oven and sprinkle the chocolate chips over the top evenly.
When the chocolate chips start to melt start to spread the chocolate with a knife till it covers the top of the crackers. Sprinkle with nuts.
Transfer the pan to the freezer for 15-20 minutes or until firm.
Break into pieces and store in an air tight container.

forrestwolf
Linguine with Shrimp Scampi

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

forrestwolf
Classic Succotash

2 cups fresh shelled butter or lima beans
Kosher salt
2 large ears fresh corn (about 2 cups)
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 cup heavy cream
1/4 cup minced country ham

Place butter beans in large saucepan. Cover with water; add about 1 teaspoon kosher salt. Bring to boiling. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.
Shuck corn. Using clean terry cloth kitchen towel gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
In large skillet heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.
Add cream and ham. Cook just until heated through and slightly reduced. Season to taste.

Zhills
Seven-Layer Tostadas

1 can (16 oz.) refried pinto beans
1 1/2 cups guacamole
1 cup light sour cream
1/2 tsp your favorite Taco Seasoning
1 cup finely grated cheese (cheddar or jack)
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives (or use a 4 oz. can sliced olives)
6-8 whole wheat flour tortillas, 6 or 8 inch inch size
olive oil for greasing baking sheet, about 1 tsp.

Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes.
Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet. Toast tortillas in the oven until they're crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.
While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they're hot. Stir the Taco Seasoning mix into the sour cream. Chop tomato, slice green onions, and slice the olives, grate the cheese.
Put crisped tortilla shell on a plate and top with:
--a thin layer of refried beans (1-2 tablespoons)
--a thin layer of guacamole (1-2 tablespoons)
--a thin layer of seasoned sour cream (1-2 tablespoons)
--several generous pinches of finely grated low-fat cheese
--chopped tomatoes
--thinly sliced green onions
--sliced olives

Serve right away, with salsa or hot sauce if desired. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.

forrestwolf
Potato Green Bean Medley

4 bacon strips, diced
4 to 6 medium red potatoes, cut into small wedges
1-1/2 cups cut fresh green beans (1-inch pieces)
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Remove
to paper towels; drain, reserving 1 tablespoon drippings.
To reserved drippings, add the potatoes, green beans, water, salt and
pepper. Bring to a boil; reduce heat. Cover and cook for 15-20
minutes or until the vegetables are tender. Drain if necessary. (I LIKE TO COOK THE POTATOES A LITTLE MORE THAN THE GREEN BEANS, AS I USUALLY USE WHOLE HARICOT VERTS)

Sabatini2
Grape-Nut Pudding

1 cup Grape-Nuts cereal
1 quart whole milk
4 eggs
2 teaspoons vanilla extract
1/2 cup sugar (if you like it sweeter, increase to no more than 3/4 C total)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
freshly ground nutmeg (for lightly dusting over the top of the pudding)
butter for greasing the baking dish

Preheat the oven to 350°F. Butter the bottom and sides of a 13 x 9 x 2-inch baking dish.
Place the Grape-Nuts cereal in a large bowl and set aside. Warm the milk in the microwave 6-7 minutes until very warm, (or scald on the stovetop) and pour over the cereal. Allow to stand for about 5 minutes.
While the cereal soaks, in a medium bowl, beat the eggs and add the vanilla extract, sugar, cinnamon, nutmeg and salt. Beat lightly until the sugar is dissolved.
Scoop out a bit of the warm milk, and add to the eggs, 1 or 2 tablespoons at a time to temper them. Once you've added about a half cup of the milk to the eggs, pour the egg mixture back into the milk and cereal.
Stir to combine well, and pour into the prepared pan.
Place the baking dish into a roasting pan big enough to fit it, and add hot water to the outer pan until it reaches about 1-inch in depth.
Put the pan in the oven and bake for 20-25 minutes, then open the oven door & stir thoroughly. Sprinkle some freshly grated nutmeg over the top of the pudding.
Continue baking for an additional 25-30 minutes, for a total of 45 to 60 minutes, or until a knife inserted near the center comes out clean. (There may be a very slight jiggle in the center.)
Carefully remove the pudding from the water-filled outer container and set on a cooling rack to cool.
Top w/ a dollop of whipped cream or scoop of vanilla ice cream, or just serve plain.
ETA: Yummy warm or cold. Leftovers make a decadent breakfast!

forrestwolf
Springtime Barley

1 small onion, chopped
1 medium carrot, chopped
1 tablespoon butter
1 cup quick-cooking barley
2 cups reduced-sodium chicken broth, divided
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese (OR MORE.......)

In a large skillet, saute onion and carrot in butter until
crisp-tender. Stir in the barley; cook and stir for 1 minute. Stir
in 1 cup broth. Bring to a boil. Reduce heat; cook and stir until
most of the liquid is absorbed.
Add asparagus. Cook for 15-20 minutes or until barley is tender and
liquid is absorbed, stirring occasionally and adding more broth as
needed. Stir in marjoram and pepper; sprinkle with cheese.

Beebee2 (Source: gubby @ qvc recipe swap – a Jeff Smith Recipe)
Carrots in Beer and Dill

4 large carrots, peeled
1 T butter
1 c beer
1/4 t salt
1 t sugar
1 t dill weed dried

Cut the carrots into small sticks and sauté in butter, uncovered, over med heat until they are barely browned. Add the beer and dill and cover. Cook slowly until the carrots are tender, stirring often, for about 15 minutes. Add the salt and sugar and continue to cook, uncovered, for about 3 more minutes.

Zhills
Broiled Haddock or Cod (with carrots)

Haddock or cod fillets
carrots, peeled & sliced on the diagonal
garlic butter (add a smashed garlic clove to some butter & heat in the microwave, or saute in a small pan & remove the clove)
white wine
chicken stock

seasonings: mix together garlic & onion powder, paprika, & seasoned salt or regular salt (or just use onion & garlic salt & don't bother w/ the powders)
fresh or dried dill and parsley, optional
* if you're avoiding butter, substitute olive oil for butter, or use a combination of both

Grease a rimmed, foiled lined broiler-safe pan, or spray w/ cooking spray - or use an oiled cast iron skillet big enough to fit everything
Pat fish dry, & place on broiler pan or skillet.
Meanwhile, in a saucepan heat chicken stock, a healthy splash of white wine, a pat of butter & add a big sprig of dill &/or parsley & cook carrots until just barely tender.
Remove carrots w/ slotted spoon, & place around fish.
Brush the fish w/ garlic butter, & pour any remaining over the carrots.
Sprinkle seasonings over fish.
Pour a bit of white wine around the fish, or use some of the cooking liquid from the carrots, & add a splash of wine. (I like the wine!)
Depending on the thickness of the fillets, broil until fish is white & flakes easily w/ a fork, anywhere from 6-10 minutes, or bake at 500 degrees in middle of oven.
If you'd like, top w/ some chopped fresh dill, & serve w/ lemon wedges. Save the juices from the pan, & pour over the potatoes if you make them. It's delish!

Zhills
Pork Fried Rice

2 cups prepared rice
1/4 pound cooked pork steaks, cut into bite size pieces
1/2 cup peas & carrots, frozen
2 Tbsp white onion, chopped
1 clove garlic, minced
1 eggs
½ can water chestnuts, sliced
½ can bean sprouts (or fresh)
1 1/2 tablespoons sesame oil
2 Tbsp cup soy sauce (or to taste)

Prepare rice. Cook pork steaks. Set aside.
Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender; add water chestnuts and bean sprouts. Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, pork, and soy sauce to pan. This recipe is easy to double.
Mix soy sauce throughout and remove from heat.

Beebee2 (Source: luvmybichon @ qvc recipe swap)
Chicken with Smoky Mushroom Cream Sauce

4 T olive oil, divided
1 T cider vinegar
6 cloves garlic, minced
1 t smoked paprika
Salt and ground black pepper
11/2 pounds boneless, skinless chicken breasts
1 pound sliced button mushrooms
1/2 c white wine
1/2 c heavy cream
1 T chopped fresh thyme
1 scallion, finely sliced
Bread, noodles or rice, for serving

In a large bowl, combine 2 T of the olive oil, the vinegar, garlic, paprika, 1/2 t of salt and 1/4 t of pepper. Mix well, then set aside.
One at a time lay each chicken breast on the cutting surface and slice across the center horizontally to create 2 thin halves.
Add the chicken to the bowl, turn to coat, cover and set aside for 20 minutes.
When ready to cook, in a large sauté pan over medium-high, heat the remaining 2 T of olive oil.
Add the mushrooms and sauté until browned, about 8 minutes.
Add the chicken and any marinade in the bowl to the pan. Brown the chicken on both sides, about 4 minutes per side. Add the wine and gently shake the pan to help deglaze it.
Reduce heat to low, then add the cream and the thyme.
Stir to combine with the mushrooms. Bring to a simmer and cook for 1 minute.
Serve chicken and mushroom sauce over noodles, rice or bread. Servings: 4

Zhills
Bought edamame, roasted them, ate them, really tasty!
Got a horrific belly ache……..no more edamame!
If you tolerate soy, roast them with seasoned salt and enjoy!

sue-p
Tuna Pea Wiggle

3 tbsp. butter or margarine
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1-1/2 cups milk
1 can tuna, packed in water, drained well and flaked
1 can Le Seuer sweet baby peas, drained well (or 1 cup frozen peas, thawed)

In a small saucepan, melt butter, add flour, and mix until blended. Add salt and pepper.
Cook for 1 minute over medium heat, stirring constantly.
Add milk slowly to prevent lumps and whisk constantly, over medium heat, until thickened and bubbling slightly.(Do not bring to a rolling boil.)
Add the tuna and the peas. Stir constantly until bubbling gently.
Serve over warm biscuits, toast triangles, egg noodles or crackers.

NOTE: You can add 2 coarsely chopped hard-cooked eggs. (sprinkle over the top). Can also add finely chopped green pepper, sliced mushrooms, some chopped chives.

[Sabatini2]

Thanks, LBM! Nice to see you!

[house cat]

Wow! That's so wonderful! Do you do that every month? I'm completely in awe.

[walker]

Who did the recap....forrestwolf (message)....or LilBitMissty? Thanks!

[Sabatini2]

On 3/3/2014 walker said: Who did the recap....forrestwolf (message)....or LilBitMissty? Thanks!

walker, the recap was done by LBM. The bolded "forrestwolf" you see belongs a bit lower, as she is credited for the 1st recipe of the game.

HTH.

Again, TYVM, LBM!

[walker]

Thank you, Sabatini2, it makes sense now.

[spix]

You are amazing LBM as usual! wish we'd ""see"" you more Hugs

[Rarity]

Thanks for all the recipes.

[forrestwolf]

Thank you Again, and your recipes continue to be missed......Please take care........

[cookie5]

Hi LBM! I just wanted to say I agree with spix! Miss you and your wonderful recipes and input.