Recipes

[LilBitMissty]

JUNE 2011 RECIPE EXCHANGE GAME

LilBitMissty
Savory Salad:

2 cups finely shredded cabbage
2 cups unpeeled red apples
1 tablespoon minced onion
juice of 1 lemon
1 tablespoon sugar
pinch of salt
1/2 cup mayonnaise
grated carrot

In a bowl, place the cabbage, apples, and onion.Add the lemon juice, sugar, salt and mayonnaise. Mix well. On the top, cover with grated carrot. Chill well before serving.

scoutgirl
PUMPKIN BARS

4 eggs -- well beaten
1 pound canned pumpkin
1 1/2 cup sugar
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1 box yellow cake mix
1/2 cup butter -- melted
1 cup chopped pecans

Mix eggs, pumpkin, sugar, salt, ginger, cinnamon, and cloves together; pour into a 13x9-inch pan. Sprinkle dry cake mix on top; spread chopped nuts over all. Bake at 325F for 1 hour and 20 minutes. Cover with foil if top begins to brown too much. Frost with cream cheese frosting or cool whip.

Allthatandmore
Spinach Caprese Salad

1 cup baby spinach leaves
1 large tomato, sliced 3/4 inch thick
1 ball of fresh mozzarella cheese, sliced
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar

Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.

walker
Marinara Sauce with Baked Cheese (Appetizer)

8 oz. fresh mozzarella cheese, cubed
2 Tablespoons chopped, fresh Basil leaves
2 cups chunky marinara sauce
Baguette slices

Heat oven to 350. Place cheese in shallow 2 quart casserole dish. Sprinkle with Basil. Spoon marinara sauce around the cheese. Bake 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.

littleflower9
Grape Salad

1 8 oz. countainer sour cream
1 8 oz. pkg. cream cheese softened
1 lb. grapes
4 tsp. vanilla extract
1/2 c. brown sugar
1 c. walnuts

Whip together sour cream, softened cream cheese and vanilla. Remove grapes from stems, wash and pat dry. Toss in cream mixture. Pour into pan or bowl and sprinkle with brown sugar and walnuts. This recipe can also be made with fat free sour cream, cream cheese and Splenda brown sugar for a lighter recipe.

littleflower9
balsamic vinegar recipe.

1/4 c. olive oil
1 T. balsamic vinegear
2 cloves garlic
1 spring fresh rosemary, chopped
salt and pepper to taste
4-6 thick cut boneless pork chops

Mix all ingredients and mariante pork chops for several hours. Grill chop 5-6 min. per side.

AngelWings64
Peanut Butter Butterfinger Bars

6 cups miniature marshmallows
3 Tablespoons butter
½ cup creamy peanut butter
5 cups crispy rice cereal (such as Rice Krispies®)
3 Butterfinger® candy bars (2.1 ounces, each), finely-chopped

Generously grease a 13x9-inch baking pan with nonstick cooking spray. Set aside.
In a large saucepan, over medium heat, heat marshmallows & butter, stirring frequently, until completely melted.
Remove from heat. Stir in peanut butter until combined.
Stir in cereal & 1 cup chopped candy until mixed & well-coated.
Spread mixture into greased 13x9-inch baking pan.
sprinkle top evenly with remaining chopped candy, pressing lightly into base.
Let cool completely. Cut into bars.

LilBitMissty
Chocolate Covered Strawberries With White Chocolate Drizzle

Use strawberries with long stems as the stem works great as a "handle". This recipe also works well using cherries, banana pieces, pineapple chunks or even dried apricots. For fruits that do not have a stem, use a toothpick to avoid getting chocolate all over your fingers!

Chocolate Covered Strawberries With White Chocolate Drizzle

8 ounces bittersweet chocolate
1 quart strawberries
3 ounces white chocolate (I use bars as they melt better IMO).

Line a cookie sheet with parchment paper. Melt the chocolate in the microwave whisking often til the chocolate is melted and smooth. Carefully dip the fruit in the chocolate then place on the cookie sheet. Put cookie sheet in the fridge for at least 30 minutes. Microwave the white chocolate til melted and smooth. Using a spoon, drizzle the white chocolate over the cooled chocolate covered fruit. If the white chocolate seems to stiff, add a little oil 1/4 teaspoon at a time to "loosen" it. After drizzling, put the cookie sheet back in the fridge til the chocolate has completely hardened.

scoutgirl
Chicken and Wild Rice Casserole

1 6-ounce package long grain and wild rice mix
1 medium onion, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
2 tablespoons butter or margarine1
10.5- or 10.75-ounce can condensed chicken with white and wild rice soup or cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cups shredded cooked chicken or turkey

1. Prepare rice mix according to package directions.
2. Meanwhile, preheat oven to 350 degrees . In a large skillet, cook onion and celery in with butter over medium heat until tender. Stir in soup, sour cream, chicken broth and basil. Stir in cooked rice and chicken.
3. Transfer mixture to an ungreased 2-quart baking dish. Bake, uncovered, about 35 minutes or until heated through.

YouGoGirl
Teriyaki Chicken Wings

3-4 lbs. chicken wings, thawed
1/4 cup soy sauce
1/4 cup honey
1 Tbsp. hoisin sauce
1/4 cup chicken broth
1 Tbsp. orange juice
2 cloves of garlic, minced

Place wings in crock-pot. Combine remaining ingredients in a bowl & pour over
the wings. Cook on high for 1-1/2 hrs. or low for 3-1/2 hrs. Crock-pot size: 3-6 qt.

sue-p
Icicle Pickles

3 lb. of 4" cucumbers
6 small onions, peeled and quartered
6 (5") pieces of celery
1 tbsp. mustard seed ( I used slightly less seed)
1 quart distilled white vinegar
2-1/2 cups sugar
1 cup water

Wash cucumbers. Cut into eighths lengthwise. Soak in ice water for three hours. Drain. Pack in clean pint canning jars. Add 1 onion, 1 piece of celery and 1/2 tsp. mustard seed to each jar.
Combine vinegar, sugar, salt and water. Bring to a boil. Pour solution over cucumbers, filling jar to 1/2" from the top. Immediately adjust covers as jar manufacturer directs. Process in a boiling-water bath for 10 minutes. Makes six pints.
My notes:
Amount of syrup just right for 6 pints of pickles.
Uses 1 large stainless bowl full of cut cukes and water and ice cubes on top.
Use given amount of celery and onions--gives it a good flavor.
Use slightly less than 1 tbsp. mustard seed total. ( a tad less than 1/2 tsp. per jar) I don't like mustard flavoring in anything.

DiamondGirly
Gramma Tipton's Sweet Tangy Ribs

3-5 lbs. fresh pork spareribs (I use country style-meaty ones)
1 cup water
1 small onion, peeled and thinly sliced
1 and 1/2 cups prepared barbecue sauce
3 Tbsp honey
3 Tbsp yellow mustard (prepared)
3/4 cup beer*

Rinse ribs and place in a large rectangular baking pan; (You can line the pan with foil to make clean-up easier!) add water and cover tightly with foil. Bake at 400 degrees for 1 hour. Remove from oven and drain off water. Place sliced onions on top of ribs. In a medium bowl, combine barbecue sauce, honey and mustard. Set aside 1/2 cup mixture. Add beer to remaining barbecue mixture and pour over ribs. Cover, and return to oven and bake an additional hour.** Serve with reserved sauce.
You may use water in place of beer.
**I remove the cover the last 15-30 minutes, for more moisture.

Lynneuk
Nutella Chocolate Pie

Bake a 9 inch deep dish pie crust and let cool completely.
Spread nutella in the base of the pie crust til about 1/4 inch thick.
Beat together 1 8oz block of softened cream cheese with 1/3 cup confectioners sugar.
Melt 1 cup semi sweet choc chips and 2 tablespoons of nutella, cool and add to cream cheese and mix well.
Beat 2 cups of whipping cream (not coolwhip) and gently fold into chocolate cream cheese mixture.
Spread into crust on top of the nutella.

Ganache Topping
Put 1/2 cup cream into a pyrex jug and heat til almost boiling in microwave.
Pour in 1/2 cup choc chips and leave to sit for 5 minutes.
Whisk well til a smooth chocolate sauce.
Pour on top of pie and tilt to level out the topping.
Chill in fridge at least a couple of hours.
My family goes nuts for this delicious pie and I hope you love it too if you get a chance to try it.

YouGoGirl /desert breeze
Pea Salad

1 pkg. frozen peas, thawed
1/2 to 1 cup sour cream
2-3 pieces of bacon, cooked & crumbled
several green topped onions, chopped well.
salted cashews( as many as you like to put in).
black pepper to taste.

Mix all together & chill well. * I add the cashews just before serving.*

walker
White Chili*

3 15 oz. cans Great Northern beans, drained
8 oz. cooked and shredded chicken breasts (or more)
1 cup chopped onions
1 1/2 cups chopped yellow, red or green bell peppers
2 garlic cloves, minced
2 jalapeno chili peppers, stemmed, seeded and chopped (Optional)
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. dried oregano
3 1/2 cups chicken broth
sour cream
shredded cheddar cheese
tortilla chips

Combine all ingredients except sour cream, cheddar cheese, and chips in slow cooker.
Cover, cook on Low 8-10 hours or High 4-5 hours.
Ladle into bowls and top individual servings with sour cream, cheddar cheese and chips.
* recipe taken from Fix It and Forget It Cookbook

Lynneuk
Luxury Granola

Mix together:-

1 18oz container of irish oats.
1 cup each of pecans, walnuts and sliced almonds.
1/3 cup brown sugar.
2 tsp cinnamon.
1/2 tsp nutmeg.

Melt together:-

1 stick unsalted butter.
1/3 cup pure maple syrup (not the fake stuff!)
Pour over the dry ingredients in a large disposable pan. (I use the type you would roast a big turkey in.) Mix very well.
Bake at 325 degrees for 1 hour stirring every 15 minutes.
Cool and stir gently to break apart.

Add :-
1/2 cup of golden raisins
1/2 cup orange flavored craisins

I keep this in a tall Lock N Lock and it keeps fresh for quite a while.
Sometimes I add bags of it to gift baskets.

simplycooking101
Limoncello and Lemon Sherbet

To make Limoncello you need lemons, lots of lemons, and you only use the peel so I combined that with Sherbert to not be wasteful.
Limoncello

10 Lemons
1 750 ml bottle of vodka
3 1/2 cups water
1 1/2 cups sugar

1. Wash the lemons with a mild dish soap using a vegetable brush, then rinse and dry them well.
2 With a vegetable peeler, peel thin strips making sure not to go too deep as you don’t want to have any of the white pith which is bitter. Save the lemons for another use – hence the companion recipe for lemon sherbet.
3 Place the peels in a large glass jug, pour the vodka over it, cover with plastic wrap and let it rest at room temperature for 10-40 days (the longer, the stronger the lemon flavor will be).
4 After the desired number of days sitting, stir the water and sugar in a large saucepan over medium heat until the sugar dissolves. Cool, then pour the sugar syrup over the vodka mixture, cover and let stand at room temperature over night.
5 Strain the limoncello and transfer to bottles.

It is best served well chilled (stored in the freezer is best). The limoncello tasted great to me, just like lemondrop candy. Of course, I’m not sure I’m the best judge since I’ve never had the “real” stuff to compare it to but it works for me and nobody else has complained so it must be ok.

Now I had 10 peeled lemons left so I decided to make sherbert. There was so much juice I had to 5X the original recipe so we had a lot of sherbet. It was exceptionally refreshing though for summer and actually went pretty quickly.

Lemon Sherbet

2 1/2 cups lemon juice

2 1/2 cups heavy whipping cream
2 1/2 cups milk
4 cups powdered sugar

1 Juice the lemons left over from the limoncello – you should have about 2 1/2 cups
2 Mix the lemon juice with the cream, milk and sugar.
3 Freeze in batches in an ice cream machine according to the manufacturers directions
4 If you don’t have an ice cream machine, you can put the mix in a large stainless steel pan, cover with plastic wrap and put it in the freezer stirring every half hour. It won’t be as smooth but still tastes great. After 4-6 hours when the mixture is firm but not icy hard, transfer to a plastic container making sure you cover it well to prevent ice crystals from forming on the top.

sue-p
Freezer Blueberry Jam

3 cups blueberries, rinsed well
5-1/4 cups granulated sugar
1 tbsp. lemon juice
1 pkg. powdered pectin
3/4 cup water

Crush blueberries in a large bowl; add lemon juice.
Stir in sugar and let stand for 10 minutes.
In a saucepan, mix pectin and water; bring to a full boil.
Boil, stirring constantly, for 1 minute.
Mix pectin mixture into fruit; stir for 3 minutes.
Pour fruit mixture into freezer containers or small canning jars, leaving 1/2" headspace.
Cover immediately and let stand at room temperature for 24 hours.
Store in the freezer.
Makes about 6 cups.

walker
Spinach Rice Salad

1 cup Uncle Ben's Converted Rice
1/2 cup bottled Italian Salad Dressing
1 Tablespoon soy sauce
1/2 teaspoon sugar
2 cups fresh spinach, cut into thin strips
1/2 cup sliced celery
1/2 cup sliced green onions
1/3 cup crumbled crisp bacon

Cook rice according to package directions. Transfer to bowl and cool slightly. Combine dressing, soy sauce and sugar. Stir into warm rice. Cover and chill. Fold in remaining ingredients before serving. 6-8 servings.

sue-p
Cool and Creamy Vegetable Dip

1 pkg.(8oz.) 1/3 less fat cream cheese, softened
1 cup reduced fat or light sour cream
1/3 cup Miracle Whip light dressing
2 tbsp. dry vegetable soup mix
1 tomato, chopped
6 cups cut-up mixed fresh vegetables (carrot sticks, red and green bell peppers, celery sticks, cauliflower and broccoli florets, etc.)

Mix first 4 ingredients until well blended. Top with tomatoes.
Serve with Wheat Thins or Triscuits.
Make ahead - Do not top with tomatoes. Refrigerate up to 24 hours. Top with tomatoes just before serving.

walker
From Paula Deen and Sons......

Herbed Cheese and Cracker Bits

2 (10 1/2 oz.) boxes Ritz Cheese Bit Crackers
1/2 cup vegetable oil
1 (1 oz.) package salad dressing mix (recommended Hidden Valley Original Ranch)
1 Tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt
Place the Ritz Crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder and celery salt. Pour this mixture over the crackers, cover the container and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.

littleflower9
Pineapple Zucchini Bread

3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. shredded zucchini
1 c. raisins
1 (8 oz.) can crushed pineapple
3. c. flour
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 1/2 tsp. cinamon
1/4 tsp. nutmeg
1 c. chopped nuts

Heat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans. Mix eggs, sugar, oil, and vanilla in large bowl until mixture thickens. Stir in zucchini, raisins, and pineapple. In separate bowl cominbe dry ingredients. Add nuts and dry ingredients to Zucchini mixture until moistened; do not over mix or bread will be tough. Pour into prepared pans and bake 55-60 min. Cool upright on wire rack for 10 min. then loosen and turn out. Cook on rack 30 min. before cutting.

vabreeze
Pasta with Zucchini, Tomato and Creamy Lemon-Yogurt Sauce-- Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”

Serves 4 (calories: 303 per serving)
· 8 ounces whole wheat linguine (or your pasta of choice)
· 1/2 cup nonfat plain greek yogurt
· 1/4 cup grated parmesan cheese
· 1 teaspoon grated lemon zest
· 1/4 teaspoon salt
· 1/4 teaspoon ground black pepper
· 1 tablespoon olive oil
· 3 medium (8-ounce) zucchini, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)
· 2 garlic cloves, thinly sliced
· 1/2 pint grape or cherry tomatoes, halved lengthwise

Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
Mix the garlic into the zucchini.
Stir in the tomatoes and cook until softened, about 2 minutes.
Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.

Chuckr from Ellie Krieger, Food Network website.
Lettuce Cups with Tofu and Beef

Ingredients:
1 tablespoons bottled chili-garlic sauce
1 1/2 teaspoons toasted sesame oil
3 tablespoons low-sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or Chinese cooking wine
8 ounces extra-firm tofu
2 teaspoons canola oil
2 tablespoons fresh minced ginger
4 scallions, greens trimmed and reserved, thinly sliced
(about 1/3 cup each greens and whites - 3/4-ounce each)
1/2 pound lean ground beef (90 percent or leaner)
1/2 cup finely diced water chestnuts
1 large head Bibb lettuce, outer leaves discarded, leaves separated
1 red bell pepper, finely diced
1/4 cup chopped peanuts

Directions:
In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.

Per Serving:
(serving size: 2/3 cup filling and 2 large or 4 small lettuce leaves)

Calories 260; Total Fat 13 g; (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 16 g; Carb 19 g; Fiber 5 g; Cholesterol 15 mg; Sodium 630 mg
Excellent source of: Protein, Vitamin A, Vitamin C, Folate, Vitamin K, Iron, Manganese
Good source of: Fiber, Niacin, Vitamin B6, Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc
Tags: Healthy, Diabetic, High Fiber, Low Carbohydrate, Low Cholesterol, Dairy Free

LilBitMissty
Marinated Tomatoes

3 tomatoes, cut into 6 wedges (about 1 pound)
1/4 cup fresh lemon juice
1 teaspoon sugar
1 teaspoon extravirgin olive oil
1/2 teaspoon chopped fresh or 1/4 teaspoon dried summer savory
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, minced

Place the tomato wedges in a medium bowl.
Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon.

mamacarol
Ritzy Broccoli

Cook a large head of broccoli until crisp and tender (or may use l large package frozen that has been cooked til crisp)

Put in greased casserole and cover with 1/2 cup melted butter and 1/4 pound Velvetta cheese that has been cubed.

Top with 1 tube of crushed Ritz crackers that has been mixed with 1/4-1/2 cup melted butter.

Bake at 350 degrees for 20-30 minutes.

walker
Creamy Slow Cooker Seafood Chowder

1 quart (4 cups) half and half
2 cans (14 1/2 oz. each) whole white potatoes, drained and cubed
2 cans (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 bag (16 oz) frozen hash brown potatoes
1 medium onion, minced1/2 cup (1 stick) butter, cubed
1 tsp. salt
1 teaspoon black pepper
5 cans (about 8 oz. each) whole oysters, drained and rinsed
2 cans (about 6 oz. each) minced clams
2 cans (about 4 oz. each) cocktail shrimp, drained and rinsed

Combine half and half, canned potatoes, soup, frozen potatoes, onion, butter, salt and pepper in 5 Qt. Crock Pot. Mix well. Cover, cook on LOW 3 1/2 hours to 4 1/2 hours.
Add oysters, clams and shrimp; stir gently. Cover; cook on LOW 30 to 45 minutes longer or until done.