Recipes

[LilBitMissty]

Hi my friends. I Just wanted to give a BIG "THANK YOU!!" to the wonderful cooks who took the time to post their recipes for Febuary's Recipe Exchange Game. Without you, we couldn't keep the game going!! You're the BEST!!!!

RECIPE EXCHANGE GAME FOR FEBRUARY 2011.....RECAP

ce56
Cheesy Beef Stroganoff Casserole

few strips bacon chopped
1 3/4 lb. top sirloin steak cut into strips
salt & pepper to taste
3 small sonion sliced
2 cloves garlic minced
1/4 c. flour
1 1/2 (14oz) cans beef broth
sliced mushrooms
1/2 lb. wide egg noodles
1/2 to 3/4 c. sour cream
1 c. shredded cheddar cheese (I didn't use so much)

heat oven to 350. Cook noodles 6 min. drain, set aside. In skillet fry bacon til crisp. salt and pepper beef strips, add to skillet with bacon, stir fry 3 min. add onions cook til onions soften. Add garlic & flour. Cook stirring 3 min. Add broth til thickened. Reduce heat, add mushrooms cook 5 min. Turn off heat. To skillet add noodles, sour cream. Toss to coat. Put in 9x13 baking dish. Sprinkle with cheese. Bake 20 min.

littleflower9
Macaroni/Ham/Cheese Salad

1 pkg. Creamettes
2 cups ham, cubed
2 c. cheddar cheese, cubed
1 pkg. (10 oz) frozen peas

Cook Creamettes as directed on package, drain. Slightly cook frozen peas. Toss cooked and drained Creamettes, ham, cheese and cooked peas together.

Dressing
1 c. sour cream
1 c. mayonnaise
1/4 c. lemon juice
1/2 c. grated Pramesan cheese
dash of salt, pepper, and onion salt

Mix sour cream, mayonnaise, lemon juice, Parmesan cheese, salt, pepper, and onion salt together. Pour over salad and chill.

sue-p
French Apple Dessert

Begin by heating oven to 350 degrees. Grease 9x13x2" baking dish.

Prepare Streusel: Mix
1 cup Bisquick Origional baking mix
1/2 cup chopped nuts
1/3 cup packed brown sugar
and 3 tbsp. firm margarine or butter until crumbly. Set aside.

Prepare apples: Spread
6 cups thinly sliced, pared, tart apples in prepared dish.

In a separate bowl, beat
1-1/4 tsp. ground cinnamon,
1/4 tsp. ground nutmeg,
3/4 cup milk,
2 tbsp. softened margarine or butter,
2 eggs,
1 cup sugar and 3/4 cup Bisquick Origional baking mix in blender, on high, for 15 seconds or for 1 minute with a hand beater until smooth. Pour mixture over apples. Sprinkle with streusel.

Bake about 55 minutes or until knife inserted in center comes out clean; cool. Serve with a dollop of whipped cream on top or a scoop of vanilla ice cream on the side.
Makes 12 to 15 servings.

rondell
SLOW COOKER PORK CHOPS
4 ServingsPrep: 15 min. Cook: 3 hours
Ingredients
3/4 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

In a large resealable plastic bag, combine 1/2 cup flour, mustard,
pepper blend and seasoned salt. Add chops, one at a time, and shake
to coat. In a large skillet, brown meat in oil on each side.
Transfer to a 5-qt. slow cooker. Place remaining flour in a small
bowl; whisk in broth until smooth. Pour over chops. Cover and cook
on low for 3 to 3-1/2 hours or until meat is tender.
Remove pork to a serving plate and keep warm. Whisk pan juices until
smooth; serve with pork. Yield: 4 servings.
Taste of Home website

KathyinColorado
Carrot Surprise Cake

8 oz. pkg. cream cheese, softened
2 c. sugar, divided
4 eggs, divided
2 c. all-purpose flour
2t. baking soda
2t. cinnamon
1 c. oil
3 c. carrots, peeled and shredded
Optional: 1/2 to 1 c. chopped nuts, 1c. GOLDEN or dark raisins
Garnish: Powdered sugar

Blend together cream cheese, 1/4 cup sugar and one egg until well mixed; set aside. In a separate large bowl, combine remaining sugar, flour baking soda and cinnamon. Add oil and remaining eggs; stir until moistened. Fold in carrots; add nuts or raisins. If desired. Reserve 2 cups of batter. Pour batter into a greased bundt pan. Spoon cream cheese mixture over batter and spread around pan. Spoon reserved batter over cream cheese layer. Bake at 350 degrees for 45 minutes, before turning out. Sprinkle with powdered sugar. Makes 8 to 10 servings.

Polish Angel
CHICKEN IN HONEY SAUCE (SLOW COOKER) 6-8 low 3-4 high **

3 lg skinless chicken quarters (bone-in) or 6 boneless chicken breasts (skinless)
salt/pepper to taste
2 C honey
1 C soy sauce
1/2 C ketchup
1/4 C oil
2 tsp minced garlic

Salt & pepper chicken and place in slow cooker. Combine all other ingredients in bowl and mix well. Pour over chicken. Cover and cook. Serve with extra sauce.

Chicagoan
London Broil Marinade

Ingredients
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons worcestershire sauce
1/4 cup olive oil
2 garlic cloves, Crushed
1 teaspoon rosemary
1/4 teaspoon fresh ground black pepper
2 lbs london broil beef (approx)

Directions
Mix all marinade ingredients together.
Lightly score meat in a diamond pattern on each side.
Place meat in a resealable bag. Pour in marinade. Squish meat and marinade. Marinate in refrigerator 2-3 hours or up to 24 hours, rotating occasionally.
20-30 minutes before cooking take meat out of the refrigerator to come up in temperature.
Cook in the broiler or on the grill 5-7 minutes per side depending on thickness and desired doneness.

ce56
That Arthur Treacher's Fish recipe

Arthur Treacher's Fish Recipe 45 min | 15 min prep
SERVES 10 -12
3 lbs fish fillets I use cod
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoning salt
oil (for deep frying)

1. Dip moistened fish pieces evenly but lightly in the flour.
2. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
3. Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, but not too thin and not too thick.
4. Beat in the onion powder and seasoned salt.
5. Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer.
6. Brown about 4 minutes per side.
7. Arrange on cookie sheet in 325F oven until all pieces have been fried

chicagoan
CHICKEN BRINE
Dissolve a generous 1/2 cup of kosher salt and 1 T sugar in buttermilk.
Adding 1 T of paprika and a couple of cloves of garlic (pasted)to the buttermilk brine makes for a perfectly seasoned chicken.

Another advantage to brining the chicken is that it can be done in 2 to 3 hours and should not be done overnight, plus you don't have to season the flour.
Also, only one chicken for this amount of brine.
Once properly seasoned, the method is on the money.

AngelWings64
The Smokehouse Sausage & Bean Stew
[Yield: 6 – 8 Servings]

1 Tablespoon olive oil 3 celery ribs, diced
1 large onion, chopped 1 pound smoked sausage, cut into ½-inch slices
1 teaspoon minced garlic ½ cup pearl barley
4 cups chicken broth ½ cup dried lentils
3 cans (16 ounces, each) kidney 1 teaspoon hot pepper sauce
beans, rinsed & drained 1 cup chopped fresh spinach
3 medium carrots, diced

In a 4-quart Dutch oven, over medium heat, heat olive oil.
In the hot oil, sauté the chopped onions & minced garlic until soft.
Stir in chicken broth, rinsed & drained kidney beans, diced carrots, diced celery, smoked sausage, pearl barley, dried lentils & hot pepper sauce, mixing well.
Cover & cook for 45 - 60 minutes or until the barley & lentils are tender.
Stir in spinach & heat through.

KathyinColorado
Puget Sound Salmon Loaf
This is from Cooking Healthy Across America cookbook that was done by JoAnna Lund.

1 (14 1/2 ounce) can pink salmon, drained and flaked
1/2 cup finely chopped onion
1 cup fresh spinach leaves, stems discarded and finely shredded
30 Ritz Reduced Fat Crackers, made into crumbs
1/4 cup Land O Lakes no-fat sour cream
2/3 cup skim milk
1 1/2 tsps dried dill weed

Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with butter flavored cooking spray. Remove skin and bones from salmon, if desired. In a large bowl, combine salmon, onion, spinach, and cracker crumbs. Add sour cream, skim milk, and dill weed. Mix well to combine. Pat mixture into prepared loaf pan. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes. Cut into 6 servings.

littleflower9
Zucchini Beef Bake

3 zucchini, medium
16 oz. tomato sauce
1/2 c. onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil or oregano
1/2 c. celery, chopped
1 1/2 lbs. ground beef
1 lb. mozzarella cheese grated

Wash zucchini, remove ends and cut into 1/4 in. thick rounds. Line bottom of baking dish with zucchini rounds.
Brown beef onion and celery; drain off excess fat. Stir in tomato sauce, salt, pepper and basil or oregano. Spoon mixture over zucchini in baking dish. Top with cheese. Bake at 350 degrees for 1 hour.
** Ragu spaghetti sauce, or other brands like that, may be used in place of tomato sauce and seasonings.**

sue-p
Portabella Mushrooms in Wine Sauce

1 pkg. sliced portabella mushrooms
1 can cream of mushroom soup
3/4 cup cooking sherry
1 tbsp. thyme
1/2 pkg. bow tie pasta
1 to 2 tbsp. olive oil

Cook the bow tie pasta as directed on the package.
Saute the mushrooms over medium to medium-high heat with olive oil until browned (5 minutes). Add soup, sherry, and thyme. Bring to a boil. Simmer until thick. Pour mixture over pasta.
Serves 2 to 4.

Chicagoan
Beef and Broccoli

Ingredients
1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soy sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped

Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch. (At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp.
Add marinade and cook until sauce is hot and thick.

sue-p
TERIYAKI CHICKEN PIZZA

1 (15 ounce) can pineapple chunks - drained with juice reserved
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 teaspoon minced garlic
2 (10 ounce) cans refrigerated pizza crust dough
1 cup teriyaki sauce
1 small sweet onions, thinly sliced
1 cup shredded Cheddar cheese
1 cup crumbled feta cheese

Combine reserved pineapple juice, chicken, and garlic in a small baking dish. Cover, and refrigerate for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Remove chicken from pineapple. Saute chicken and garlic in a very hot pan, so that the chicken browns just slightly.
Roll out pizza dough on a 16 inch pizza pan. Bake dough for approximately 7 minutes, and then remove from oven. Brush dough with a thin layer of teriyaki sauce, then a layer of the onion, and top with Cheddar cheese. Then top with chicken, reserved pineapple chunks, and feta cheese. Bake for an additional 15 minutes, or until cheese is bubbly and slightly browned.

whispy
Pork Cutlets With Spicy Noodles
Recipe from RealSimple

Serves 4
Hands-on Time: 30m Total Time: 30m

4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3/4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced

1. In a large pot, bring the chicken broth and ginger to a boil. Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes. Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes more.
2. Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko.
3. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side. Slice and serve over the noodles; sprinkle with the scallions.
Tip: To lower the heat on this dish, remove the seeds from the jalapeño before slicing.

chips
EFFORTLESS SPINACH SALAD

8 ounces fresh spinach
1/2 cup feta or goat cheese, crumbled
1/4 small red onion, thinly sliced
1/2 cup Craisins® Original Dried Cranberries
2 tablespoons toasted sliced almonds, optional

DRESSING:
1/2 cup bottled balsamic vinaigrette salad dressing
2 tablespoons orange juice
1 teaspoon orange zest, optional

Wash and clean spinach. Tear into bite size pieces and place in a serving bowl. Add half of the feta or goat cheese and onion; toss to combine.
Combine dressing ingredients in a small mixing bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top with dried cranberries and almonds. Serve immediately.
Makes 4 servings

JustJules
PASTRY-WRAPPED SALMON ALFREDO
Recipe from: Buitoni dot com

Prep Time: 15 mins Cook Time: 25 mins
Serving Per Recipe: 4

1 container (10 ounces) of prepared Alfredo sauce , divided
1 (half of 17.3-ounce package) frozen puff pastry sheet , thawed
4 (4 ounces each) skinless salmon fillets
Ground black pepper to taste
2 teaspoons fresh thyme leaves , divided
1 large egg , beaten
1/4 cup (.75 ounce) of shredded parmesan cheese , divided
Fresh thyme sprigs for garnish

PREHEAT oven to 400° F.
RESERVE 1/2 cup sauce; set aside. Cover and refrigerate remaining sauce.
ROLL out pastry sheet on floured surface into 12-inch square. Cut into 4 equal squares. Place one salmon fillet on each pastry square. Sprinkle with pepper. Top each fillet with 2 tablespoons reserved sauce and 1/2 teaspoon thyme leaves.
BRUSH edges of pastry with beaten egg. Bring opposite corners of pastry together over top of salmon and pinch to seal edges. Bring remaining two corners to center and pinch to seal. Carefully pinch edges together to seal forming square pocket. Place on ungreased baking sheet. Brush with egg; sprinkle with 1 tablespoon cheese. Repeat with remaining squares.BAKE for 25 minutes. Heat remaining sauce in microwave-safe bowl on MEDIUM-LOW (30%) power for 1 minute; stir. Divide sauce between 4 plates, spreading to create a pool. Place salmon pocket off center in Alfredo sauce pool. Garnish with thyme sprigs.
Quick Tip: Salmon pocket may be prepared and refrigerated up to 2 hours prior to baking.

whispy
Spicy Salt and Pepper Prawns - Serve with rice.

Marinade:
2 tablespoons egg whites
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons vegetable oil
1 pound peeled, cleaned and deveined shrimp (16/20)

Directions:
To prepare the shrimp marinade: Combine the egg whites, cornstarch and salt and pepper in a large mixing bowl, and whisk. Stream in the oil and whisk to emulsify. Add the shrimp, and mix well until the shrimp is coated.

Dipping sauce:
1 tablespoon hot mustard sauce (check Asian aisle)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons chopped white onions
2 teaspoons fresh minced ginger
1/2 teaspoon freshly squeezed lime juice

Directions
To prepare the sweet mustard dipping sauce: Combine all the ingredients and puree in a blender.

Remaining ingredients:
1 teaspoon vegetable oil, plus enough to cover the shrimp in a wok
6 - 8 dried red chile peppers
1/2 teaspoon minced garlic
1 tablespoon shredded green onions
1/2 tablespoon black beans
1/2 teaspoon crushed red pepper
1/2 tablespoon minced ginger
1/2 teaspoon salt-and-pepper mix ( 1/4 teaspoon of each mixed together)

Cooked white or brown rice, for serving
1 wedge lime, for serving

Stir-frying direction
Using a wok, heat oil (enough to cover the shrimp) over high heat until the temperature reaches 350 degrees.
Add the marinated shrimp and cook for 2 minutes, or until golden brown.
Remove the shrimp from the wok, drain the oil (reserving it) and wipe out pan. Return aprox. 1 teaspoon of oil to pan, and place the wok back on the burner. When the oil is hot, add the chile peppers. Cook until a partially dark mahogany color develops, but do not burn.
Add the garlic, green onions, black beans, crushed red pepper and ginger, cooking for about 20 seconds to blend the flavors.
Put the cooked shrimp back into the wok, sprinkle with the salt-and-pepper mix, and toss for less than a minute.
Serve with white or brown rice, the sweet mustard dipping sauce, and a lime wedge.

Just Plain Crazy
Brownies By: JPC

1 can Chocolate Syrup
1/4 lb. margarine or butter
1 cup Sugar
1 cup plus 1 TBLS flour
4 eggs (beat in 2 at a time)
Mix all together and baked in a sprayed jelly roll pan at 350 degrees till toothpick inserted into center comes out clean. Mine bake apx 30 minutes.

Frosting
stick of margarine or butter
1/2 cup Milk
1 1/2 Cups sugar
Cook above till forms soft ball. Take off the burner and add 1/2 Cup CHOCOLATE CHIPS Stir till chips melt then add 6-8 large marshmallows or enough small to equal about 6-8 large. Beat till smooth. Frost brownies while still warm.

ce56
round steak

Remove all visable fat, cut into serving size pieces
sprinkle with meat tenderizer, using 2 forks poke all over on both sides. Or use a meat mallet and pound tenderizer into meat.
coat with seasoned flour, then into an egg wash, then back into flour dusting off excess. Place in hot oil and fry just til golden on each side. Put on a cookie sheet, cover lightly with foil and place in 225 oven for 45min to 1 hr. Can go longer if needed.
In the meantime, put flour in skillet where meat fried, cook for 1 or 2 min. slowly add milk until desired thickness. season with salt and fresh ground pepper. serve gravey over meat.

sue-p
Cauliflower and Broccoli Bake

1 head cauliflower, broken into florets
1 head broccoli, broken into florets
1/2 cup dried bread crumbs
1 tbsp. butter, melted
2 tbsp. parsley, chopped
2 tsp. lemon zest
2 tsp. thyme
1/2 tsp. table salt
1/4 tsp. black pepper

Preheat oven to 375 degrees.
Rinse broccoli and cauliflower under water.
Place wet vegetables in a 2 qt. ovenproof casserole dish.
Bake until slightly tender, about 40 minutes.
Combine remaining ingredients; sprinkle mixture over vegetables.
Bake until crumbs are crisp and brown and vegetables are tender, about 5 minutes.
Serve about 1/2 cup per person, with a meal.

vabreeze
Sherry’s Cabbage Casserole

Core and quarter a head of cabbage; parboil until just tender

Mix together:
1 can of Cream of Chicken Soup
2 cups of grated cheddar cheese,
Garlic powder
Salt and pepper

Combine mixture with cabbage and place in buttered casserole dish
Sprinkle saltine/Ritz cracker crumbs over cabbage/soup mixture
Pour melted butter over cracker crumbs
Heat @ 350° until thoroughly heated and cheese is melted.
Note—I also add onion powder

AngelWings64
Miss Mary’s Pesto Tomatoes

10 small ripe (but firm) tomatoes
½ cup pesto
1 cup grated Parmesan cheese

Preheat oven to 350ºF. Generously grease a baking dish with vegetable oil. Set aside.
Cut tomatoes in half & scoop out about a Tablespoon of flesh from center of each half.
Fill scooped-out area with pesto.
Sprinkle tops of tomato halves generously with grated Parmesan cheese.
Place tomato halves in the oiled baking dish.
Bake at 350ºF until cheese is melted & bubbly and slightly-browned.

JustJules
ARTICHOKE CHOLULA CHEESE BITES

1 cup chopped green onions
4 cloves minced garlic
1 tablespoon olive oil
1/3 cup White Wine
2-15 oz. cans water-packed artichoke hearts, drained and chopped
5 oz (1 1/4 cups) grated reduced fat Swiss cheese
5 oz (1 1/4 cups) grated reduced fat Cheddar cheese
3/4 cup Italian breadcrumbs
2 whole eggs & 3 egg whites, beaten together until foamy
1/2 cup chopped Parsley
1/2 teaspoon Oregano flakes
1 Lemon, juice of
4 tablespoons Cholula® Hot Sauce (can use any brand of Hot Sauce)
1 teaspoon black pepper
1/4 teaspoon salt
1/2 pound crabmeat
1/4 pound grated Parmesan or Romano cheese

STEP 1:
Sauté garlic and onion in olive oil in a non-stick pan.

STEP 2:
Add wine and let simmer.

STEP 3:
Remove from heat and mix all ingredients together except Parmesan cheese.

STEP 4:
Pour into 9” x 13” x 2” glass baking dish lightly coated with cooking spray and sprinkle with reserved cheese.

STEP 5:
Bake at 350°F until set and edges are lightly browned.
Cut into squares. Serve hot or at room temperature.
Garnish with lemon.
Freezes well and can be heated in microwave.

robkatyat
Shrimp and Artichoke Stuffed Fish Recipe

Stuffing:
1 medium onion, thinly sliced
1 garlic clove, minced
2 Tablespoons dry sherry or water
1 teaspoon olive oil
1 can (16 ounces) tomatoes, well drained and coarsely chopped
1 jar (14 ounces) water-packed artichoke hearts, well drained and coarsely chopped
6 ounces small cooked and peeled shrimp
2 Tablespoons finely chopped fresh parsley leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon salt (optional)
1/8 teaspoon ground black pepper
1-1/2 cups seasoned crumb-style stuffing mix

Fish:
1 pound skinless mild white fish fillets
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Parsley sprigs for garnish

To prepare the stuffing: Preheat the oven to 200 degrees F.
In a 12-inch nonstick skillet, combine the onions, garlic, sherry or water and oil. Cook over medium heat, stirring frequently, for 5 to 6 minutes, or until the onions are tender. Add the tomatoes, artichokes, shrimp, parsley, basil, salt (if using), and black pepper.
Stir to combine well.Bring to a boil. Cook for 3 to 4 minutes, or until the liquid has thickened and only about 1/4 cup remains. Stir in the stuffing mix. Reduce the heat and cook, stirring frequently, for an additional 2 minutes. Transfer to a baking dish and keep warm in the oven.
To prepare the fish: Rinse out and dry the skillet. Coat the pan with nonstick spray. Sprinkle the fish with salt and pepper. Working in batches, transfer the fish to the skillet. Cook over medium heat for 3 to 6 minutes per side, or until cooked through. Arrange the stuffing on a platter or on individual plates. Top with the fish. Garnish with the parsley.
Yield: 5 servings Per serving: 231 calories, 3.3 grams total fat (12% of calories), 0.5 grams saturated fat, 74 mg. cholesterol

dawneva2855
Cheeseless Quesadillas

8 whole wheat flour tortillas
1 cup hummus, store bought or homemade
2 tomatos, seeded and chopped
3 Roasted red peppers, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1 to 1 1/2 cups lettus chopped
Juice of 1 lime
salt and ground pepper

Char the tortillas over an open flame if you have a gas range. If not char them in a dry skillet over high heat.
Spread some hummus on 4 of the charred tortillas. Sprinkle the tomatoes, roasted red peppers, jalapenos and lettus over the hummus. Sprinkle the lime juice, salt and pepper . Top with the four remaining tortillas and cut each into quarters.

Beebee2
Sweet Potato Salad with Chipotle Vinaigrette

1 lb sweet potatoes.
1/4 c pecan pieces.
1/4 c dried cranberries.
1 bunch green onions.
2 T olive oil salt and pepper to taste chipotle vinaigrette

Chipotle Vinaigrette:
4 oz can chipotle chilies.
1 c canola oil.
1 shallot juice of one line.
1/2 T honey.
1 T sherry vinegar.
1/2 T molasses.
1 garlic clove chopped chives salt and pepper.

Slice potatoes 1/4 inch thick. Toss with olive oil, salt and pepper. Bake in 325 degree oven for 15-20 minutes. When potatoes are tender, let cool slightly and toss with remaining ingredients. Coat with vinaigrette until desired consistency. Season with salt and pepper. Sprinkle with chopped chives. Serve warm or cold.

luvmybichon
Almond Champagne Fondue

8 ounces Gruyere cheese
4 ounces Swiss cheese
1 tablespoon cornstarch
5 ounces brie cheese
1 cup Champagne
1/2 teaspoon almond extract
Dash of ground nutmeg
Apple slices
Cubes of French bread

Shred Gruyere and Swiss cheeses using a hand grater. Toss together with cornstarch. Cut rind off brie; cut brie into small cubes. Heat Champagne in a heavy, 3-quart saucepan. Bring just to a simmer over medium heat; do not boil. Reduce heat and gradually add shredded cheeses, then brie, stirring constantly in a zigzag motion, until cheese is melted. Add almond extract and nutmeg. Continue stirring and simmer until thickened and smooth, about 5-8 minutes. Do not boil. Serve in a fondue pot. Keep warm over a canned heat burner. Use apple slices and bread cubes for dipping.

whispy
Company Corn Pudding

Active Time: 40 Minutes Total Time: 1 Hour Yield: 8 servings

1 small package of corn muffin mix (jiffy)
1 16 oz can cream style corn
1/2 cup sour cream
3 eggs slightly beaten
1 teaspoon salt

Preheat oven to 350 degrees. Combine all ingredients and pour into a greased casserole 9x13. Bake 40 mins.
Chopped chives are a great addition to this dish.

chips
Spicy Sausage Skillet

1 pkg. (1 lb.) smoked sausage, cut into 3 pieces, cut lengthwise in half
1 Tbsp. butter
1 onion, cut crosswise in half, sliced
1/4 cup GREY POUPON Hearty Spicy Brown Mustard
2 cups sauerkraut, drained

Cook sausage in large skillet on medium heat 5 to 7 min. on each side or until browned on both sides. Remove sausage from skillet; cover to keep warm.
Melt butter in same skillet. Add onions; cook 3 min. or until tender, stirring frequently. Stir in mustard. Add sauerkraut; mix lightly. Cook 10 min., stirring occasionally.
Top with sausage; cover. Cook an additional 5 min.

KathyinColorado
Pork Chops with Golden Apple Sauce ( Rachael Ray)

4 Golden Delicious apples, chopped
2 tsps lemon juice
2 ounces golden raisins, a handful
1-inch piece fresh ginger root
3 TBS light brown sugar
2 cups all natural apple juice or cider, plus a splash for pan sauce
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmet
2 TBS vegetable oil or olive oil, 2 turns of the pan
4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
Salt and pepper
2 TBS butter

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the choops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 TBS of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

Beebee2
Ali Bah Bah’s Carrots (Garlic Lovers Cookbook)

2 lb carrots, peeled and cut into 2-inch pieces
6 T water or chicken or vegetable broth
6 T extra-virgin olive oil
7 cloves fresh garlic, peeled
Salt and pepper to taste
3 T tarragon or white vinegar
1/2 t dried dill
1/4 t cayenne pepper
1/4 t paprika
1/4 t ground cumin
2 T chopped, fresh parsley

Bring a pot of water to a boil and blanch the peeled and cut carrots for 1 minute. Drain and place carrots in a bowl of cold water 2 minutes. Drain.
Bring 6 T water or broth, 2 whole cloves garlic, salt and pepper to a boil. Add carrots, lower heat and simmer till tender but firm. Drain but reserve the liquid and garlic.
In a large non-reactive bowl, mix vinegar, dill, cayenne, paprika, cumin, 5 cloves garlic minced, salt and pepper, reserved cooking liquid and garlic. Cover and chill at least 6 hours. Drain and serve sprinkled with parsley.

ce56
CORNED BEEF DELUXE

3 Tab. butter
3 Tab. flour
salt & pepper
2 c. milk
2 c. velvetta (I use colby and/or swiss)
5 boiled eggs halved lengthwise
1 c. thinly sliced onion
2c. thick sliced cooked potatos
paprika
1 (12oz.) can corned beef sliced
1/3 c. soft bread crumbs

Make a cheese sauce with first 6 ingredients. Saute onions until tender. In 2 qt. casserole put potatos, season with salt, pepper and paprika. Pour 1/3 cheese sauce over potatos. Put corned beef slices then onions & 1/3 cheese sauce, Then egg halves and rest of cheese sauce. Mix bread crumbs with melted butter and sprinkle on top. bake 350 45 min.

** this is SUPER rich

Pea and Cheese salad

1 (20 oz) bag frozen peas thawed
1 c. chopped celery (I don't use so much)
2 boiled eggs, chopped
1/4 c. green onions chopped (I don't use so much)
1 c. cubed cheddar cheese
3 or 4 thinly sliced radishes
1 c. mayo
3 Tab. pickle relish (I used 2 Tab.)
1 tea. sugar
1 tea. season salt
1 tea. ground mustard

Mix first 6 ing. In another bowl mix remaining ing. and pour over peas, mix gently. Chill well.

Chicagoan
Heath Bar Cheesecake Dip

8 ounces cream cheese
5 ounces caramel sauce (1/2 jar or less like ice cream topping)
Heath candy bars, bits crushed (generous portion I used the ones in the bag by the chocolate chips)

Pour caramel sauce over cheese block, sprinkle heath bits on top serve with apple slices, graham cracker sticks or shortbread cookies .

another recipe

Apple dip
8 oz cream cheese
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
crushed Heath candy bar or buy it in bag form

Beebee2
Italian Sausage Green Pepper Onion Sandwiches

4 Italian sausages
1 green pepper, sliced
2 yellow onions, sliced
1/2 cup, approximately, spaghetti sauce
mozzarella cheese, approximately one cup more or less
butter
4 sandwich rolls

Pierce sausages and simmer in a little water in small skillet for 6-8 minutes. Remove sausages from skillet. Drain skillet. Add a little bit of oil to skillet; return it to the burner; return sausages to the pan and brown lightly.
Heat a large skillet. Add a small amount of oil; heat. Add sliced onions and green peppers. Cook until soft, but not browned.
Meanwhile, preheat oven broiler. Slice rolls in half; butter them. Brown lightly on oven tray in broiler. Remove from broiler.
Add some spaghetti sauce to all roll surfaces. Slice sausages in half lengthwise and put them on the rolls. Top with peppers and onions. Top with lots of mozzarella, shredded or sliced. (Can also cover remaining half rolls – the tops to the sandwiches – with mozzarella, and grill all until cheese melts.
Remove from oven. Cover bottom half of sandwich with the tops and enjoy! Makes 4 sandwiches.

Beebee2
Fresh Roasted Red Pepper Soup

10 fresh red bell peppers
10 Roma tomatoes
1 large sweet onion
2 T butter
1/8 t cayenne
1/2 t salt
1 c chicken stock
2/3 c cream

Roast peppers under broiler or on BBQ, turning until skin on all sides is blackened.
Place in plastic container with airtight lid until cool enough to handle. Working over a bowl to retain liquid, remove skin, seeds, and stems.
Melt butter in a large skillet. Peel and chop onion and sauté until tender. Add to blender along with pepper and onions and puree until smooth
Cut tomatoes in half lengthwise and place in roasting pan. Spray tops of tomatoes with cooking spray and place under broiler. Roast until tender - about 10 minutes
Cool and then press through a fine sieve to make a puree and remove seeds and skin. Add the puree to the saucepan with the peppers and onions. Add chicken stock cayenne pepper and salt.
If serving immediately - add cream. If freezing, don’t add cream. Add soup to freezer bags and lay flat in freezer. When serving, defrost soup, add cream and heat.

AngelWings64
Old-Fashioned Popcorn Balls

2 quarts popped popcorn
1 cup sugar
1/3 cup light corn syrup
1/3 cup water
¼ cup butter
½ teaspoon salt
1 teaspoon vanilla extract

Place the popped popcorn in a baking pan & keep warm in a 200ºF oven while preparing syrup.
In a heavy 2-quart saucepan, over medium heat, mix together sugar, corn syrup, water, butter & salt.
Cook, stirring constantly, until mixture comes to a boil.
Continue cooking without stirring until the temperature reaches 270ºF on a candy thermometer.
Remove pan from heat. Mix in vanilla extract, stirring just enough to mix.
Pour the syrup slowly over the popcorn, stirring until well-coated.
Let the coated popcorn cool just enough to handle. With buttered hands, shape into balls.
Let popcorn balls cool completely.

littleflower9
Easy Chili

1 lb pound ground beef
1 c. onion, chopped
1 can (15 ½ oz.) kidney beans
1 can tomato soup
1 can stewed tomatoes
½ c. water
1 tablespoon chili powder
½ teaspoon salt
Dash of pepper

Brown ground beef and onions; pour off grease. Add rest of ingredients, cover and simmer for 1 hour.

KathyinColorado
Slow Cooker Meal: Chicken and Biscuits

4 boneleess, skinless chicken breasts, chopped into bite-sized pieces
4 boneless, skinless chicken thighs, chopped into bite-sized pieces
1/2 cup flour plus 3 TBS
Salt and pepper
2 TBS Extra Virgin Olive Oil
1 small butternut squash, peeled and chopped into bite-sized pieces, about 2 cups
3 ribs of celery, chopped
3 carrots, peeled and chopped
1 large onion chopped
6 leaves of fresh sage, sliced
6 sprigs of thyme leaves removed and chopped
3 cups CHICKEN BROTH
1 cup frozen peas, defrosted
2 TBS Dijon mustard
2 TBS fresh dill, chopped
2 TBS parsley, chopped
4 store-bought biscuits

Serves 4

Dredge the chicken pieces in 1/2 cup flour and season with salt and pepper.
Heat Oil in a large skillet over miedum-high heat and brown chicken pieces on all sides.
Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 TBS flour, salt and pepper. Mix to combine then pour in the CHICKEN BROTH. Cover and cook, undisturbed, 4 hours on high or 6 hours on low.
Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker. Mix to combine and warm the peas through.
To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley.
I saw this on Rachael Ray the other day. She is doing a week of crock pot recipes.

sue-p
Hawaiian Cheesecake Bars

Crust:
1 cup flour
1/2 cup sugar
1/2 cup butter

Filling:
1 (8 oz.) pkg cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
1 egg
1 tsp.vanilla
1 (8 oz.) can crushed pineapple, drained well

Topping:
1 cup flaked coconut
1 tbsp. butter, melted

Combine the 1 cup flour, the 1/2 cup sugar and 1/2 cup butter until particles are fine. Put into an ungreased 9" square pan. Bake in moderate oven (350*) for 14 to 19 minutes or until golden brown around the edges. Cool slightly.
Mix together the cream cheese, 2 tbsp. sugar, milk, and egg. Fold in vanilla and crushed pineapple. Spread over the crust.
Combine the melted butter and coconut for the topping over pineapple-cream cheese filling. Bake in moderate (350*) oven for 15-20 minutes or until coconut is toasted and filling is set.

whispy
Bacon-Tomato Jam --- rachael ray

1/2 pound bacon, chopped small
1 small onion, diced small
3 cloves garlic, chopped or grated
Ground black pepper
A pinch of hot pepper flakes
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons brown sugar
1/4 cup ketchup
Yields: Makes 1/2 cup

In a medium skillet over medium heat, cook bacon about 5 minutes, until slightly crispy but not all the way done. Add onions and garlic, and cook another 5 minutes. Mix in the pepper, pepper flakes, vinegar, maple syrup, brown sugar and ketchup. Mix together and cook about a minute to let it all come together. Serve on burgers or hot dogs.

lavendersage
Overnight French Toast Using Bagels

This is a different sort of French toast--a bit chewy and so good you don't really need syrup. Placed cut side up and touching they will puff and form florettes.

Ingredients:
4 eggs
2/3 cup milk
1/4 tsp. Baking powder
1 tbsp. Vanilla
3 bagels cut in 1/8ths
Cinnamon Sugar
Garnish–mint sprigs or orange slices

The night before serving, mix together eggs, milk, baking powder and vanilla. Pour into a large flat pan. Dip and cover both sides of the bread with the mix, cover with a lid or plastic wrap and refrigerate over night.
In the morning, sprinkle with cinnamon sugar. Grease baking pans or cookie sheets and bake bread for about 1/2 hour or until puffed and brown.
Serve with butter, warm syrup and a side of stewed fruit (optional). Garnish with mint or orange slices for color.

Cook Time: 25-30 min. at 450 or lower
by Prospect Hill B&B Inn

lavendersage
Beanies and Weenies

3-4 cut up hot dogs
1/2 cup chopped onion
2-3 tablespoons brown sugar
3-4 tablespoons ketchup
1 tablespoon prepared mustard
1-2 tablespoons vinegar
Worcestershire sauce- couple shakes
Frank's hot sauce- couple shakes
2 cans pork and beans (remove the pork)
a couple pieces of cooked and crumbled bacon (optional)

In a saucepan, cook the hot dogs and onions in a little oil until hot dog edges begin to brown and onion softens. Add rest of ingredients and cook over medium- low heat until heated through; about 15 minutes. Taste to see if it needs something more.

AngelWings64
Miss Frances’ Applesauce Pound Cake

CAKE:
3½ cup all-purpose flour
3 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ cup butter, softened
2 cups packed dark brown sugar
2 eggs
3 cups unsweetened applesauce (well-drained*)
½ cup raisins
½ cup chopped dates
1 cup chopped walnuts

ICING:
½ cup butter
1 cup packed dark brown sugar
¼ cup milk
1 teaspoon vanilla extract
2 cups sifted confectioner’s sugar

Preheat oven to 300 degrees F. Grease & flour a tube cake pan. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon & ground cloves. Set aside.
In a large mixing bowl, with electric mixer, beat together butter & brown sugar until light & fluffly.
Add eggs, one at a time, beating well after each addition.
Gradually add flour mixture, alternately with applesauce, beginning & ending with flour mixture, beating well.
Stir in raisins, chopped dates & chopped walnuts.
Pour batter into the greased & floured tube cake pan.
Bake at 300 degrees for 1½ hours or until a wooden pick inserted near center comes out clean.
Remove from oven & set aside to cool in pan for 10 minutes.
Remove cake from pan to wire rack to cool completely. When completely cooled, frost with Icing.

Icing: In a small saucepan, over low heat, melt butter.
Stir in brown sugar & bring mixture to a boil. Boil for 2 minutes.
Stir in milk & continue stirring until mixture returns to a boil.
Remove from heat & set aside to cool for 5 minutes.
With a wooden spoon, beat in vanilla extract & confectioner’s sugar until smooth & well-blended.
[*Note: For best results when baking with applesauce, first drain the applesauce to remove excess liquid by pouring it into a cheesecloth-lined strainer set over a bowl. Let drain for at least an hour.]

Beebee2
Mushroom Strudel

1/2 lb mushrooms
5 sheets filo dough
1/4 lb butter for brushing
1/4 t salt
pepper to taste
1/2 c caraway seed
1/4 t dill
4 oz cream cheese
1/4 c bread crumbs
1/8 c chopped parsley
1 1/4 T minced onion
juice of 1/4 lemon

Cover mushrooms with water; just cover, don't 'drown' them. Bring to boil until steam rises; drain and add chopped up cream cheese. Cover until melted. Add all other ingredients except crumbs. Mix lightly. Put mixture at front of 5 layers of filo dough.
Roll. Make 5 slits in top. Brush with butter. Sprinkle with poppy seed. Bake 25 minutes at 375 deg F.

whispy
Orange, Roasted-Beet, and Arugula Salad Recipe – Martha Stewart - Everyday Food

Serves 4 as a starter.

1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried
5 ounces fresh goat cheese, crumbled

Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

My Notes: Still makes a good salad if you use jarred beets. Use baby arugula if you can find it. Plus, you can mix up more dressing and add strips of deli roast beef. Serve with a great bread for a complete meal.

sue-p
Potato Florentine Strata

1 (26 oz.) pkg. frozen country style hash browns, thawed
1 medium onion, minced (1 cup), divided
1 tsp. salt
1/4 tsp. seasoned pepper medley
2 tbsp. melted butter
3 cups half-and-half
6 eggs, slightly beaten
1 tsp. salt
3/4 tsp. fines herbes (see below)
1/2 tsp. seasoned pepper medley
3 cups finely shredded Colby and Monterey Jack cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed, completely drained
1/2 cup marinated sun-dried tomatoes, drained and chopped

Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 tsp. salt and 1/4 tsp. pepper medley. Press into bottom of buttered 9x13" glass baking dish. Brush with melted butter. Bake in a preheated 425* oven until lightly browned around the edges, 20-25 minutes.
In a large bowl, whisk together half-and-half, eggs, 1 tsp. salt, fines herbes and 1/2 tsp. pepper medley. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over potato crust.
Bake, uncovered, in a preheated 350* oven until center is set, 35-45 minutes. Let stand, covered, for 10 minutes; cut into squares.
Serves 8-10.
Tip: For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.
Fines Herbes are a combination of chervil,tarragon, parsley and chives, fresh or dried, mixed in equal proportions.
Recipe from Byerlys

whispy
Pineapple Upside-Down Muffins - EatingWell Magazine
Active Time: 30 Minutes Total Time: 1 Hour Yield: 1 dozen muffins

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients-- vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

For the Topping:
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices

For the Muffins:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple (not drained)
1 cup grated carrot (1 large)
1/2 cup old-fashioned oats
3/4 cup raisins, preferably baking raisins (see Ingredient note)
1/4 cup chopped walnuts or pecans (optional)

Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray

FOR THE TOPPING: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
FOR THE MUFFINS: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.