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Honored Contributor
Posts: 50,606
Registered: ‎11-09-2013

Re: MARCH 2017 RECIPE EXCHANGE GAME

Blueberry Dessert Pizza

 

Directions
1. Preheat oven to 350º. Grease a 12-inch pizza pan or a 9”x13” pan.


2. In a large bowl add the cake mix, 1 cup oatmeal, and 6 tablespoons margarine or butter. Using a hand mixer at low speed, mix until crumbly.


3. Reserve 1 cup crumbs for the topping.


4. To the remaining crumbs blend in the egg. Press into the prepared pan.


5. Bake this crust at 350º for 12 minutes.


6. To the reserved crumbs, add the remaining 1/4 cup oatmeal, 2 tablespoons margarine or butter, nuts, sugar, and cinnamon; beat until well mixed.


7. Remove the crust from the oven and spread it with the blueberry pie filling. Sprinkle with the reserved crumb mixture.


8. Return the pizza to the oven and bake 15-20 minutes or until the crumbs are light golden brown. Cool completely.


9. Cut in wedges or squares.

 

Yield: 8-12 Servings

 

 

Next ingredient:  Worcestershire sauce

Regular Contributor
Posts: 232
Registered: ‎03-19-2011

Re: MARCH 2017 RECIPE EXCHANGE GAME

Another delicious recipe I found on margaretsmorsels.blogspot.com.  Sometimes, I like to add a couple of extra splashes of Worcestershire sauce.

 

Green Bean Bundles
8 Servings

 

4 (14.5 oz.) cans whole green beans, drained
bacon (uncooked)
2 Tbsp. butter
2 Tbsp. brown sugar
2 tsp. soy sauce
1/4 cup Worcestershire sauce
salt and pepper to taste
1/2 tsp. garlic powder

 

Gather green beans into bundles. Wrap one slice bacon around each bundle; lay seam side down in baking dish. Slice butter on top of bundles. Sprinkle remaining ingredients over bundles. Bake at 350° for 45 minutes or until hot and the bacon is cooked.

 

Next Ingredient:  Alfredo sauce

Honored Contributor
Posts: 9,873
Registered: ‎03-26-2010

Re: MARCH 2017 RECIPE EXCHANGE GAME

While looking for another recipe today, I found this one for ALFREDO SAUCE.

 

Ham and Pasta Cheese Bake........Crock Pot

 

6 cups water

2 teaspoons salt

12 ozs. Rigatoni

1 ham steak, cubed

1 container (10 ozs.) refrigerated light ALFREDO SAUCE

2 cups mozzarella cheese, divided

2 cups hot half and half

1 tablespoon cornstarch

 

Bring water to a boil.  Stir in salt.  Add rigatoni and boil 7 minutes. Drain well and transfer to 4 1/2 qt. crock pot.

 

Stir in the ham, ALFREDO SAUCE and 1 cup of cheese.  Whisk together half and half with cornstarch.  Pour half and half mixture over pasta to cover.  Sprinkle on remaining cheese.  Cover and cook on low for 3 1/2 to 4 hours.  Dish is done when rigatoni is tender and excess liquid is absorbed.

 

NEXT INGREDIENT ..... CUMIN

 

 

Honored Contributor
Posts: 9,873
Registered: ‎03-26-2010

Re: MARCH 2017 RECIPE EXCHANGE GAME

OK......March is coming to a close......to move along.....use Cumin if you want .....or....

 

NEXT INGREDIENT ..... BUTTER

Honored Contributor
Posts: 10,430
Registered: ‎05-15-2016

Re: MARCH 2017 RECIPE EXCHANGE GAME

Southwestern Roasted Cauliflower Recipe with Cumin & Paprika


Prep time
5 mins
Cook time
20 mins
Total time
25 mins


Serves: 2 cups
Ingredients
1 (2 lb.) head cauliflower
1 tsp olive oil
1 tsp chili powder
1 tsp ground cumin
½ tsp paprika
¼ tsp salt


Instructions

Preheat oven to 450 degrees F.
Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.
Notes
Calories 47.9 / Total Fat 1.5g / Saturated Fat 0.2g / Cholesterol 0.0mg / Sodium 340.4mg / Total Carbohydrates 7.8g / Fiber 3.8g / Sugars 0g / Protein 2.9g / WW (Old Points) 0 / WW (Points+) 1
Nutrition Information
Serving size: ½ cup Calories: 48 cal Fat: Total Fat 1.5g / Saturated Fat 0.2g

IMG_3215.JPG

 

 

NEXT INGREDIENT: BUTTER

Honored Contributor
Posts: 50,606
Registered: ‎11-09-2013

Re: MARCH 2017 RECIPE EXCHANGE GAME

Stick of BUTTER Rice

 

Preheat oven to 425 degrees

 

1 cup uncooked white rice (not instant)

1 10-oz can of condensed French Onion soup

1 10-oz can Beef Broth

1/2 cup BUTTER, sliced

 

Optional:  small can of mushroons

 

In a 9 x 9 dish, combine rice, soup and broth.

Cut BUTTER into slices and place on top.

Cover with foil and bake 30 minutes.

Remove foil and bake an additional 30 minutes.

 

 

Next ingredient:  Creamy or chunky peanut butter

Regular Contributor
Posts: 232
Registered: ‎03-19-2011

Re: MARCH 2017 RECIPE EXCHANGE GAME

My husband says he doesn't like peanut butter but that doesn't stop him from eating this fudge!  This is another recipe I found at margaretsmorsels.blogspot.com

 

Peanut Butter Fudge
70 (1 1/4-inch) Pieces
 
1 (8 oz.) pkg. cream cheese (regular or Neufchatel)
1/2 cup creamy peanut butter
1 cup peanut butter chips
1 Tbsp. vanilla
4 cups powdered sugar
 
Line a 13 x 9 x 2-inch pan with foil so that foil extends over the sides of the pan.  Put the cream cheese, peanut butter and peanut butter chips in a microwave-safe bowl.  Microwave on High for 45 seconds.  Remove from the microwave and stir.  Microwave in 15 second intervals, stirring each time, until the mixture is melted.  Stir in the vanilla; blend well.  Add powdered sugar, 1 cup at a time, using your hands to knead it into the peanut butter mixture.  After the powdered sugar has been incorporated, press the mixture evenly into the foil-lined pan.  Let stand at room temperature until set, about 2 hours.  Cover the pan with foil and refrigerate.  The next day, use the foil to lift the fudge out of the pan. Remove the foil, place the fudge on a cutting board and cut into squares. Store in the refrigerator.
 
Next Ingredient:  Corn
Valued Contributor
Posts: 932
Registered: ‎11-01-2010

Re: MARCH 2017 RECIPE EXCHANGE GAME

 

Sally's Baking Addiction's Corn Fritters

 

3 cups corn kernels (fresh, frozen, or canned)
1 cup Flour
1/2 cup finely chopped red or green pepper
1/4 cup finely chopped cilantro
1/4 cup finely chopped green onion
1/2 jalapeño, finely diced
2 teaspoons honey
2 teaspoons minced garlic
1/2 teaspoon smoked paprika
1/2 teaspoon salt
couple pinches fresh ground black pepper
2 large eggs, beaten

2 Tablespoons olive oil, canola oil, or vegetable oil for frying

 

Honey Jalapeño Greek Yogurt Dip:

1/2 cup plain Greek yogurt (I use nonfat)
3 Tablespoons olive oil
1 Tablespoon honey
2 teaspoons minced garlic
2 teaspoons apple cider vinegar
juice 1 lime
1/2 jalapeño, finely diced (or more if you want more heat!)
salt, to taste

 

1.  Make dip and set aside

2. Mix fritter ingredients together in large bowl

3.  Heat oil in pan and when hot, drop corn mixture (about 3 Tablespoons each fritter) and cook over medium-high heat, browning on both sides.

4. Serve with dip.

 

Next ingredient: eggs

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Honored Contributor
Posts: 9,873
Registered: ‎03-26-2010

Re: MARCH 2017 RECIPE EXCHANGE GAME

Easy Breakfast Casserole

 

1 pkg. crescent rolls

1 lb. sausage*

6 EGGS, beaten

2 cups shredded cheddar cheese

 

Preheat oven to 350 degrees. Spray a 9x13" pan or grease.  Spread crescent rolls in pan.  Brown sausage and put on top of crescent rolls.  Pour EGGS over sausage.  Top with cheese.  Bake for 30 minutes.

 

*  you could add cubed ham or some veggies (green pepper, onions, mushrooms, other, add little more cook time)

 

NEXT INGREDIENT ...... APPLES

Valued Contributor
Posts: 578
Registered: ‎11-08-2011

Re: MARCH 2017 RECIPE EXCHANGE GAME

RED CINNAMON APPLES

 

4 cooking APPLES

2 cups water

1 cup sugar

4 T. lemon juice

3 drops Red food color

3 T. red cinnamon candies

 

Core and cut apples into 8 slices, crosswise. To pan, add water, sugar, lemon juice and simmer over Medium heat until apples are tender.  Stir in red food coloring and cinnamon candies.  Continue cooking until candies are dissolved.  Pour into serving dish.  Can be served warm or well chilled.

 

Next Ingredient:  TORTELLINI