Recipes

[LilBitMissty]

SEPTEMBER 2012 RECIPE GAME.....RECAP

forrestwolf
BAKED CHILE RELLENO WITH SHRIMP

8 cubanelle or 4 sweet red peppers (I use Pablano)
3 tablespoons olive oil, divided
1 cup Greek Plain Yogurt
4 ounces fontina, grated
4 ounces parmesan, grated
1 clove garlic, chopped
1 teaspoon dried basil
Salt and pepper to taste
1 medium sized yellow onion, diced
1 pound peeled and deveined shrimp (30/60 size) raw

Preheat oven to 375 degrees F.
Cut the tops off peppers, and carefully remove ribs inside peppers, being careful not to break peppers.
Rub outside of peppers with 1 tablespoon of oil. In a medium bowl combine cheeses, yogurt, garlic, basil, salt, and pepper.
In skillet over medium heat, add remaining oil and sauté onions until softened, add shrimp, cook until they are just pink about 3 minutes.
Add onions and shrimp to yogurt mixture. Spoon mixture into peppers. Coat a 9x13 inch baking dish cooking spray and arrange peppers.
Bake for 15 minutes until cheese has melted.

Zhills Gem
BEET PESTO

1 pound cooked beets
2 cloves garlic
1/2 cup cilantro (or basil)
1 tablespoon balsamic vinegar
1/3 cup sunflower seeds (toasted) or walnuts (toasted)
Salt to taste
Olive oil (to texture you want)

Mix all the ingredients in the food processor til it reaches desired consistency, just a few pulses really, think slightly chunky, chopped enough to spread easily but not smooth like peanut butter, say. Makes 1 1/2 cups.
Serve the beet pesto on crostini with goat cheese

forrestwolf
Cabbage, Kielbasa, and Rice Soup

7 3/4 cup(s) low-sodium chicken broth
1 cup(s) long-grain white rice, such as basmati or jasmine
1 tablespoon(s) vegetable oil
3/4 pound(s) kielbasa, halved lengthwise and thinly sliced (go ahead, use a pound)
1 onion, halved and thinly sliced
1/2 medium green cabbage, cored and finely shredded
Kosher salt and freshly ground pepper

In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender.
Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened, about 6 minutes. Add the remaining 6 cups of broth and bring to a simmer. Cook over moderately low heat until the cabbage is tender, 10 minutes. Season with salt and pepper, stir in the rice, and serve.

walker
Cranberry Pecan Rice Pilaf

2 Tablespoons butter or margarine
1 cup uncooked rice
1 (14 1/2 oz.) can chicken broth
1 cup grated parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted (can also use sliced almonds or pine nuts)
1/4 cup sliced green onions

salt and pepper to taste
Melt butter (or margarine) in 2 qt. saucepan over medium heat. Add rice and cook and stir 2-3 minutes. Add broth and heat to boiling, stir once or twice, reduce heat, cover and simmer 15 mintues or until liquid is absorbed. Remove from heat and stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.

walker
Italian Meatballs

1 lb. ground beef
1/4 cup onion, chopped
2 garlic cloves, minced
1/3 cup parmesan cheese, grated
2/3 cup bread crumbs
1 egg, beaten
1 teaspoon Italian seasoning
1 Tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350 degrees.
With your hands, combine all ingredients in a bowl. Form into balls using rounded tablespoons. Place meatballs in a 9 x 13" pan. Bake 20-25 minutes. Serve with favorite marinara sauce. Makes about 18 meatballs. Can be frozen.

Zhills Gem
Fruit Cocktail Salad

1 small package cream cheese
1 14 oz can fruit cocktail in syrup
1 jar marashino cherries
Pecans chopped

Warm cream cheese to room temp. Put in large bowl.
Drain fruit cocktail syrup, add 2 tablespoons juice and 2 tablespoons cherry juice, for color, to cream cheese. Mix together with fork, add more juice to make creamy, use as much syrup as you desire for thickness. If using fruit cocktail in juice, you can add some sugar.
Once all lumps are gone pour fruit cocktail into cream cheese mixture and stir well. Refrigerate at least 2 hours before serving. Wonderful with left over ham or turkey for Holiday evenings!

forrestwolf
PORK CHOP AND SAUERKRAUT CASSEROLE

2 lg. tart red apples pared, cored and cut in 1/4 inch slices (I use Granny Smith)
1 c. chopped onion
1 (1 lb.) can sauerkraut (I use jarred Claussen) (I drain)
1/4 c. sugar (some people use brown sugar.....I use none)
4 pork chops
Salt
Pepper

Place apples in bottom of 3 quart casserole. Top with layer of onion and then sauerkraut. Sprinkle with sugar. Season pork chops with salt and pepper to taste. Brown well on both sides in skillet, adding cooking oil if necessary. Place browned chops on top of sauerkraut. Cover. Bake in 350 degrees oven 1 hour 15 minutes. Remove cover, bake 15 minutes more. Serves 4. Meats may vary using pork chops, ham or sausage. Good for the crock pot as well

Zhills Gem
Bourbon Street Ribeye Steak
"Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal."

1 cup water
2/3 cup bourbon whiskey
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

1. Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes to desired doneness.

forrestwolf
Grandma's Egg Custard Pie

1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg

Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk.Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Zhills Gem
Noodle Kugel

1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.

forrestwolf
Pepper Salad Recipe

1 green pepper, thinly sliced
1 sweet red pepper, thinly sliced
1 pound fresh mushrooms, sliced
3 tablespoons vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
Dash pepper
Dash garlic powder, optional

In a bowl, toss peppers and mushrooms. Combine all remaining ingredients and toss with vegetables. Cover and refrigerate until serving.

Zhills Gem
Shrimp Fra Diavolo w/ Spaghetti Squash (Paleo)

1/4 cup olive oil
1/2 Tbsp red pepper flakes
1.5 lb raw shrimp
1/2 cup onion, chopped
1 28oz can crushed tomatoes
2 Tbsp garlic, minced
1 tsp dried oregano
1 large spaghetti squash
1 tsp olive oil
salt and pepper to taste
2 Tbsp chopped parsley

Rinse your spaghetti squash and pierce all over with a sharp knife. Microwave it (whole) on high for 25 minutes. Let it cool for about 10 minutes, then cut in half, remove seeds and scrape out the strands of faux "pasta." Put the squash in a medium bowl and toss with 1 tsp olive oil and salt and pepper to taste.
While the squash is cooking, heat 1/4 cup of olive oil in a medium saute pan and toss in the red pepper flakes. Add the shrimp (be careful of popping oil since the shrimp have a high water content!) and cook for a couple of minutes until just opaque and starting to curl.Remove the shrimp from the pan and set aside.
Add onion to the pan and cook for several minutes until translucent. Add the minced garlic and cook for another minute or two. Pour the crushed tomatoes into the pan and add your oregano and salt and pepper to taste. Let the sauce simmer for about 20 minutes.
To assemble, spoon about 1/4 of the sauce into a shallow pasta bowl and top with a generous portion of the squash. Top with shrimp and garnish with parsley to serve.
Serve without shrimp for a Meatless Monday. Serves 6

forrestwolf
15 Bean Soup

1- Package 15 Bean Soup
1 lb smoked sausage (I may use a little more)(sliced on the diagonal)
1 cup onion, chopped
1 can Rotel tomatoes
4 cans chicken broth
1-2 cloves minced garlic
Extra cayenne pepper to taste, or not, and your own seasonings or not

Traditional Method:
Soaking- Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
After soaking, drain excess water, and add chicken broth and smoked sausage.
Bring to a rolling boil, add onions and tomatoes and cayenne pepper, and garlic and reduce the heat and simmer uncovered for 2.5 hours. (3 is more like it)
Add contents of seasoning packet (that comes with the beans---or not)(I actually add in with start of cooking) 1 to 2 minutes before cooking is completed. Salt and pepper to taste.
Pressure cooking method........add all ingredients and cook for 20 minutes, and let pressure release naturally.......

walker
Corn Souffle'

1 can creamed corn
1 can whole corn, drained
1 stick butter or margarine, melted
1 egg, beaten
1 cup sour cream
1 box corn muffin mix
1 cup cubed ham, optional

Heat oven to 375 degrees. Grease a 9 x 13" baking dish.
In a large bowl mix both corns, butter, egg, sour cream, muffin mix; mix until well combined. Stir in ham, if using.
Pour batter into prepared pan and bake until browned, about 45-60 minutes (check at 45).
Serves 6-8.

Zhills Gem
New England Boiled Dinner

· 1 lb. kielbasa
· 3 medium onions
· 3 medium potatoes
· 5 carrots
· 1 head cabbage
· butter
· salt & pepper

Peel and cut potatoes into medium-sized chunks. Peel onions. Peel carrots. Chop cabbage. Slice kielbasa into large chunks.
Bring water to a boil; add cabbage, carrots and onions. Bring to a second boil. Cook about 10 minutes, then add potatoes. Boil an additional 10 minutes. Add kielbasa, and boil 10 more minutes.
Drain well. Add butter, salt and pepper as desired. Enjoy.

walker
Broccoli-Cauliflower Salad

Mix together and set aside...........1 cup Hellman's mayonnaise
1/4 cup sugar
5 Tablespoons vinegar

Mix together..........1 bunch of broccoli, cut and use tops
1 medium cauliflower, cut and use tops
1/4 cup red onion, chopped
1 cup raisins
1 pkg. slivered almonds

Mix dressing with above salad mixture. Top with bacon bits before serving. Refrigerate.

FunkyHulaGirl
Chewy Coconut Bars

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts
1/2 cup shredded coconut
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
Bake 20 to 25 minutes. Let cool before cutting into bars

Zhills Gem
Maple Vinaigrette

2/3 cup olive oil
1/3 cup cider vinegar
1/4 cup maple syrup
1 tsp orange zest
1/2 tsp dijon mustard
1/2 tsp thyme (finely cut)
salt
pepper

In a bowl combine all of the ingredients together. Refrigerate. Serve over your favorite greens.
Just before serving whisk together vigorously to make sure it comes together.

walker.....Paula Deen Recipe
Tuna Burgers

2 (6oz.) cans solid white tuna, drained (or 1 lg. can)
1/2 cup bread crumbs (can use little more)
2 large eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 Tablespoon chopped pimento, optional
1 Tablespoon lemon juice
1 1/2 teaspoons prepared horseradish
1 clove garlic, minced
1/4 teaspoon pepper
1 Tablespoon olive oil (for pan)

In a large bowl, combine the tuna, bread crumbs, and eggs; stir lightly. Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic and pepper; mix well. Form mixture into 4 patties. Heat the oil in a non-stick skillet over medium heat and cook the patties until golden brown....about 5 minutes on each side. Finish baking in oven at 350 for about 10 minutes (if needed).

Zhills Gem
Ham and Lima Bean Soup

8 ounces dried baby lima beans
2 cups chopped onions
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-1/2 cups cubed fully cooked lean ham
1 cup sliced fresh carrots (1/4-inch slices)
2 lg potatoes cubed ½ inch
1/2 teaspoon pepper

Place lima beans in a Dutch oven or soup kettle; add water to cover
by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat;
cover and let stand for 1 hour. Drain and rinse beans, discard
liquid.
In a Dutch oven coated with cooking spray, cook onions and garlic until
tender. Stir in the broth, ham, carrots, potatoes, pepper and lima beans.
Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender. Yield: 5 servings.

FunkyHulaGirl
Lemon Bars

1 cup butter, softened
1/2 cup white sugar
2 cups AP flour
4 eggs
1 1/2 cups white sugar
1/4 cup AP flour
2 lemons, juiced

Preheat oven to 350 degrees F.
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

walker
Chop Suey Casserole

1 lb. lean pork, cubed
1/2 lb. veal, cubed
1/4 cup onion, chopped
1/4 cup celery, chopped
3 Tablespoons soy sauce
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
3/4 cup rice

Mix together soup, water and rice; set aside. Brown meat. Add onions and celery, saute' until golden. Add meat mixture to soup/rice mixture and blend in the soy sauce. Put in 2 qt. casserole dish and bake at 325 for two hours. The last half hour sprinkle with 1/2 can of chow mein noodles (or add at serving time). Can also add a can of water chestnuts to this if desired.

Zhills Gem
Mac & Cheese Pizza

• 7 ounce box macaroni & cheese prepared according to package directions
• 2 large eggs, beaten
• 8 ounce can tomato sauce
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/4 C minced onion
• 1/4 C minced green pepper
• 4 ounce can mushrooms
• 2 C shredded mozzarella cheese
• Pepperoni slices and/or
• Italian sausage

1. Mix prepared Kraft macaroni and cheese with large eggs and put into a greased 9 x 13 pan. Bake for 10 min at 375 degrees.
2. Top with the tomato sauce, basil and oregano. Then add in the rest of the ingredients to your liking! Bake for 10 min more. Enjoy!

HB glamma
PARISH PATCH POTATOES

3 lbs. cooked whipped potatoes
1 stick butter
6 oz. cream cheese
1 2 oz. jar chopped pimento
1 green pepper,chopped
1 bunch scallions, sliced (include some of the green)
1/2 c.grated cheddar cheese
1/2 c.grated parmesan cheese
salt to taste
sour cream (for extra moistness if needed)

Combine all ingredients. The mixture should be fairly moist, add sour cream if needed. Place in a 2 qt. ovenproof serving dish. Bake at 350 degrees for 30 minutes. Serves 6.

forrestwolf
Date Nut Candy Recipe

1 cup creamy peanut butter
1 cup confectioners' sugar
1 cup chopped dates
1 cup chopped walnuts
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 pound white candy coating, coarsely chopped

In a bowl, combine the first six ingredients. Shape into 3/4-in. balls; place on a waxed paper-lined baking sheet. Refrigerate for 1-2 hours or until firm.
In a microwave, melt candy coating; stir until smooth. Dip balls in coating and place on waxed paper to harden

walker
Taco Casserole

1 envelope chili seasoning mix
1 lb. ground beef
1 can diced tomatoes
1 can kidney beans
1/2 cup broken corn chips (little more)
1/2-1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium-sized fresh tomato, cut-up
1/4 c. (or small can) pitted black olives, sliced

Prepare chili mix according to package directions, using ground beef, tomatoes and kidney beans; spoon into shallow 2 qt. casserole. Sprinkle with corn chips and cheese.
Bake at 350 degrees for 15 minutes(uncovered) or until cheese melts and casserole is bubbly hot. Just before serving top casserole with lettuce, cut-up tomato and olive slices.
Serves 4-6.

Zhills Gem
Caramelized Onion Gravy

2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper

1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

forrestwolf
Southern Caviar

3 cans black-eyed peas, rinsed and drained
1 large Vidalia onion, chopped (or red onion)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 tablespoon coarsely ground pepper
1/4 teaspoon Tabasco sauce
1 (3-ounce) jar capers, drained
1 teaspoon garlic powder
1 (16-ounce) bottle Italian dressing
3 to 6 dashes liquid smoke

In a large bowl, mix peas, onion, green and red bell pepper, ground pepper, Tabasco, capers, garlic powder, Italian dressing and liquid smoke. Cover and refrigerate at least 24 hours, stirring occasionally.
This can always be cut down to a smaller size.

walker
Bologna Wheels (appetizer)

1 lg. pkg. cream cheese, softened
1 pkg. sliced bologna
1 jar whole dill pickles

Take one slice of bologna and spread cream cheese on top. Put one dill pickle in center of meat and roll up. Continue as long as you have bologna slices and/or dill pickles. Chill bologna rolls. Before ready to serve, slice rolls into individual slices and lay on serving tray.

forrestwolf
Macaroni and Brie with Crab Recipe

Nonstick cooking spray
1 medium sweet onion halved and thinly sliced
5 tablespoons butter
1 pound dried medium shell pasta
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 cups milk
1 pound Brie cheese trimmed and chopped (reserve 8 small wedges for topping if desired)
2 6 - 6 1/2 ounce can lump crabmeat drained flaked and cartilage removed
3 slices firm white bread torn into large pieces

1. Preheat oven to 350 degrees F. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions; drain and return to pan.
2. Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
3. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.

Zhills Gem
Hungarian Noodles

1 (8 ounce) package fine egg noodles
2 cups cottage cheese
2 cups sour cream
1/2 cup chopped onions
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 pinch ground paprika

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they are cooked through, but still firm to the bite, about 5 minutes. Drain well.
2. Preheat an oven to 350 degrees F (175 degrees C). Butter a large casserole dish.
3. Mix the noodles, cottage cheese, sour cream, onion, Worcestershire sauce, poppy seeds, and salt together in a large bowl. Spread mixture in the prepared baking dish. Sprinkle Parmesan cheese and paprika on top.
4. Bake in the preheated oven until bubbly, about 30 minutes

forrestwolf
No Name

Sheets of aluminium foil, made into squares...........
Several Vidalia onions, keep root end intact, but cut down upon the onion, and slightly spread open.......Place on aluminium foil squares.............
Sprinkle Worcestershire Sauce liberally on each onion...........
Place a large pat of butter on top of onion...........
Bring up all 4 corners, and wrap around onion, and grill until tender, or bake in the oven until tender..........Open foil packets gently, and place onion on plate, pouring on the juices on top of onion...........

Zhills Gem
Country Ribs and Rice

2 lbs. country style ribs (from the loin)
2 c. uncooked rice
2 Tablespoons butter

Season to taste (lots of black pepper)
Boil until tender. Measure enough juice to equal 4 Cups. Add chicken stock if needed. Cook rice in juice from cooked ribs until rice is dry.

forrestwolf
Bloody Mary Cocktail Sauce

2 small lemons
1 small lime
1 cup ketchup
1 cup Heinz Chili sauce
2 heaping Tbs. prepared white horseradish; more to taste
2 Tbs. vodka
1 Tbs. Worcestershire sauce
2 tsp. puréed canned chipotle chile in adobo; more to taste
1/8 tsp. celery salt; more to taste (this I do not have nor would use)

Finely grate the zest from the lemons and then juice them. Juice the lime. In a nonreactive bowl, mix 3 Tbs. of the lemon juice, 2 Tbs. of the lime juice, and all of the zest with the ketchup, chili sauce, horseradish, vodka, Worcestershire, chipotle, and celery salt until well combined.
The sauce can be refrigerated for up to a week. Add more horseradish, chipotle, lemon juice, or celery salt to taste before serving.

HoneyBit
S & W Macaroni Salad Clone

1 box small elbow macaroni - cook enough to feed your group.
1 clove garlic
1 can pimento stuffed green olives - sliced
1 small yellow onion
2 stalks celery cut into small bits
yellow medium sharp longhorn cheese
1 cup Hellman's real mayonnaise
salt and pepper
onelocally grown vine-ripened tomato, cut into small cubes (optional)

Cook macaroni using box directions. Drain and rinse well. Cut the garlic clove and season the bowl by rubbing it with the cut end. Slice olives into the bowl. Chop onion into small bits and add to the bowl. Chop celery into the bowl.

Add cooked macaroni. Mix. Add one quarter cup mayonnaise and mix. Add more mayo to moisten and to taste. Salt and pepper to taste. Shred once cup cheese and toss with the other ingredients. Optional. Add tomatoes if desired. Chill.
(Clone by Louise Diggle)

forrestwolf
Brown Rice Apple Salad Recipe

2 medium tart apples, cut into 1/2-inch pieces
1 tablespoon lemon juice
1 medium green or sweet red pepper, cut into 1/2-inch pieces and/or 1/2 cup of dried cranberries
3 boneless skinless chicken breast halves, cooked and cut into 1/2-inch pieces
3-1/2 cups cooked brown rice
1/2 cup chopped pecans, toasted
1/4 cup sliced green onions
1/3 cup vegetable oil
1/4 cup chopped fresh parsley
3 tablespoons raspberry vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

In a large bowl, toss apples with lemon juice. Add next five ingredients; mix well and set aside. For dressing, whisk together next six ingredients until smooth; pour over salad. Chill until ready to serve. Serve on lettuce leaves if desired.

Zhills Gem
Appetizer Platter
(serves 6)

1 red skinned apple, cored, cut into wedges
1 green skinned pear, cored, cut into wedges
2 slices smoked chicken, thinly sliced
Or other deli meat like ham.
Cheddar cheese slices
crackers, to serve (I prefer plain)

Prepare a mild acidic solution. Many people simply squeeze a lemon, orange or grapefruit into a bowl of cold water. You also can add pineapple juice or cider vinegar to the water, depending on your flavor preference. Use about 1/4 cup of juice per quart of water. Another option is to fill the bowl with lemon-lime flavored soda or apple juice. Both of these have enough acidity to stop the browning process.
Soak the apple and pear slices in the solution for a couple of minutes. Drain on paper towels.
Arrange smoked chicken and/or ham, cheese, apples, pears and crackers on a platter.
Serve with dip.

Peanut Butter Dip:
4 oz cream cheese, softened
1/2 cup peanut butter
1/2 cup brown sugar
2-4 Tbsp milk
Splash of vanilla
Dash of cinnamon

forrestwolf
Shrimp & Macaroni Casserole Recipe

1 cup uncooked elbow macaroni
1 egg
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 pound uncooked medium shrimp, peeled, deveined and chopped
3/4 cup chopped fresh spinach

Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture; toss to coat. Stir in shrimp and spinach.
Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.

Zhills Gem
Pickled Pink Radishes

2 bunches radishes
½ cup rice vinegar
¾ cup water
1 tablespoon kosher salt
? cup white sugar

Rinse and dry radishes. Slice them into quarter-inch slices. Place them into a jar or bowl.
In a microwave safe dish or glass pyrex measuring cup, pour the vinegar and water together. Microwave on high for 1 minute. Add the salt and sugar, and stir until they are dissolved. Pour over the radishes.
Stir. Cover and refrigerate, at least one hour, or until they begin to turn pink.
Makes about 2-3 cups pickled radishes. Will keep in your refrigerator for 3-4 weeks.

forrestwolf
Artichoke Beef Stew Recipe

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 medium onions, halved and sliced
1 cup red wine or beef broth
1 garlic clove, minced
1/2 teaspoon dill weed
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
20 small fresh mushrooms, halved
Hot cooked noodles

In a shallow bowl or large resealable plastic bag, combine the flour, salt and pepper. Add beef and toss to coat. In a skillet, brown beef in oil.
Transfer to a 3-qt. slow cooker with a slotted spoon. Gradually add consomme to the skillet. Bring to a boil; stir to loosen browned bits from pan. Stir in the onions, wine, garlic and dill. Pour over beef.
Cover and cook for low for 7-8 hours or until the meat is tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles.

Zhills Gem
Apple, Brie, and Walnut Salad
"This easy 5-ingredient salad comes together under 10 minutes."

2 red apples, cored and thinly sliced
1/2 cup balsamic vinaigrette
3 cups spring mix salad greens
1/2 cup sliced Brie cheese
1/3 cup toasted walnut pieces

1. Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again; top with the Brie and walnuts just before serving

Pickle-Addict
Garlic Parmesan Knots

1 can 12 oz. Pillsbury Golden Layers Refrigerated Biscuits
1/4 cup canola oil
3 Tablespoons Grated Parmesan Cheese
1/2 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Parsley

Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

bigkat.......(Recipe from LilBitMissty)
Sweet and Sour Chicken

3/4 lb. chicken, cubed and seasoned
1/2 c. RED BELL PEPPER, sliced
1/2 c. GREEN BELL PEPPER, sliced
1 T. corn starch
1/4 c. soy sauce
1 8oz. can pineapple tidbits w/ juice (I use extra)
3 T. vinegar
3 T. brown sugar
1/2 t. ginger
1/2 t. garlic powder

Cook chicken in a large skillet until browned, add peppers, cook about 2 minutes.
Mix corn starch and soy sauce, add to chicken. Add pineapple and the rest of the ingredients. Bring to a boil. Serve over cooked rice.
(I also add in some red pepper flakes and sliced green onions)

walker
Quick and Easy Key Lime Pie

1 prepared graham cracker crust
1 Jello instant vanilla pudding
2 Jello lime mixes
zest and juice of 1 lime
Cool Whip Topping

Prepare the pudding mix and add the lime Jello powder along with lime zest and juice. Mix well. Pour into the graham cracker pie shell. Refrigerate overnight. Top with Cool Whip before it is served.

Zhills Gem
Orange Glaze for Ham
Yield: 1 cup glaze

• 1/2 cup Karo® Light Corn Syrup
• 1/2 cup orange juice concentrate
• 1/4 cup ketchup

1. In a medium bowl combine Karo, orange juice concentrate and ketchup.
2. Baste ham with glaze.
3. Roast ham, basting every 10 minutes or until juices run clear.

I do not like the flavored syrups sold in a bottle, they are too strong, so I make my own with Light Corn Syrup and Polanar All Fruit. Choose your favorite flavor!

forrestwolf
PISTACHIO DESSERT

1 1/4 c. bisquick
3 tbsp. butter
1 c. powdered sugar
1 c. Cool Whip
2 1/2 c. cold milk
Shredded chocolate
1 tbsp. brown sugar, packed
1/2 c. nuts, chopped
1 pkg. cream cheese (8 oz.)
2 pkg. pistachio instant pudding (3oz. each)
Cool Whip

Combine bisquick, brown sugar, butter and nuts until crumbly. Press into 13 x 9 inch baking pan. Bake at 375 degrees about 10 minutes, until light brown. Cool completely. Beat powdered sugar and cream cheese together. Fold in Cool Whip. Spread over first layer. Combine pudding and milk, beat with hand mixer until thick. Pour onto cream cheese layer. Cover with Cool Whip; sprinkle with shredded chocolate. Refrigerate until firm. Variation: Use butter pecan pudding and sprinkle with chopped pecans.

bigkat
IMPOSSIBLE QUICHE

1 c. ham, diced
1 c. Swiss cheese, shredded
2 c. milk
1/2 c. BISQUICK
4 eggs
1/4 t. salt
(I add pepper and a dash of nutmeg too)

Heat oven to 350. Grease a 9" pie plate. Sprinkle ham and cheese over bottom of plate. Put remaining ingredients in a blender (or whisk), blend on high 1 minute. Pour into plate over ham and cheese. Bake about 45-50 minutes or until golden and a knife in center comes out clean. Let stand 5 minutes. Serves 6

FunkyHulaGirl
Sweet Potato Doughtnuts

2 1/2 cups AP flour
1 cup sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1 cup sugar
2 lg. eggs
1 cup lightly packed mashed sweet potatoes, cooled
1 cup full fat sour cream
1 tsp. vanilla extract
Flavorless oil for trying
Toppings and/or glazes of choice

Whisk together the first 7 ingredients.
In a large bowl, beat together sugar & eggs until pale & creamy.
Beat in the mashed sweet potatoes, sour cream, and vanilla just until combined.
Add the dry mixture in two batches and stir with a wooden spoon just until the dough comes together.
Cover and refrigerate for at least 2 hours, up until overnight.
Remove chilled dough, and line a rimmed baking sheet pan with a triple layer of paper towels.
Heat 3" of oil to 350 degrees.
While oil is heating, dust the work surface generously with flour.
Scrape the dought onto the surface, dust the top of the dough lightly with flour, and roll to 1/2" thickness.
Cut out doughtnuts with a lightly floured 3" round cutter.
Gather the scraps, press them together, and roll out, getting as many doughtnuts as possible.
Fry a few doughnuts at a time; do not crowd. Fry until light golden brown, about 1 1/2 minutes, flip over, and fry for about 1 1/2 minutes more, until light golden brown on both sides.
Using a slotted spoon, remove frm the oil and drain on paper towels.
Apply toppings or glazes as desired.
Makes about a dozen 3" doughnuts.

bigkat
Easy Sausage and Swiss Chard Soup

1/2 lb. Italian sausage
1/2 onion, chopped
1/2 red pepper, chopped
6 c. water
1 bunch SWISS CHARD, cleaned and chopped
2 cubes chicken or veg. bouillon
1 t. garlic salt
1/2 t. Italian seasoning
grated Parmesan cheese for topping

In a large pot, cook the sausage until crumbled and no longer pink, drain excess grease from pan.
Stir in with the sausage, the onion and pepper. Cook about 3 minutes.
Pour in the water, add the chard, bouillon, and seasonings.
Cover the pot and simmer about 20 minutes, until vegetables are tender.
Serve with Parmesan cheese. Makes 6 servings.

forrestwolf
Marinated Shrimp Recipe

2 Lbs unpeeled large raw shrimp
6 cups water
1 bag crab/shrimp boil
Cayenne pepper
2 tsp salt
1/2 cup sugar
1 1/2 cups white vinegar
1 cup vegetable oil
1/4 cups capers undrained
1 1/2 tsp celery salt (I prefer seasoned salt)
1 medium red onion sliced and separated into rings
2 lemons sliced

1. Peel shrimp, and devein, if desired. Bring water and 2 tsp salt to a boil, along with shrimp boil, and a sprinkling of cayenne pepper....turn down the heat and let simmer for around 15 minutes and then return to a full boil; add shrimp, and cook 2 minutes or just until shrimp turn pink. Turn heat off, and let sit for around 10-15 minutes and Drain .
2. Whisk together sugar and next 5 ingredients. Place onion slices and lemons in a zip lock bag and add shrimp . Cover and chill 1 to 6 hours, turning often.(over night is best) Drain and discard marinade before serving, or serve with a slotted spoon.

walker
Cheddar Beef Enchiladas (Taste of Home Freezer Pleaser Recipe Book)

1 lb. ground beef
1 env. taco seasoning
1 cup water
2 cups cooked rice
1 can refried beans
2 cups shredded cheddar cheese, divided
10 to 12 flour tortillas (8 inches), warmed
1 jar (16 oz) salsa
1 can condensed cream of chicken soup, undiluted
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.

Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13" x 9" baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole (or both), uncovered at 350 for 20-25 minutes or until heated through and cheese is melted. Or, if only using one, cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

forrestwolf
24 Hour Fruit Salad

1 (8 ounce) package cream cheese
1 (8 ounce) container Cool Whip
1 (8 ounce) can crushed pineapple (drained)
3 medium apples (diced)
1 1/2 cups seedless grapes (sliced)
2 cups mini marshmallows
1/3 cup pecans (crushed) ( I prefer walnuts with grapes)

Whip together cream cheese and Cool Whip.
Mix in pineapple, apples, grapes and marshmallows.
Sprinkle pecans over the top.
Refrigerate for 24 hours.

bigkat
TORTELLINI SALAD

1/4 c. red wine vinegar
1 t. salt
1/2 t. pepper
1 T. honey or sugar
1/2 c. olive oil
In a large bowl, mix all but oil, slowly whisk in the olive oil. (certainly adjust to your taste)
1 package CHEESE TORTELLINI, cooked and rinsed with cold water
1/3 c. parsley, chopped (or basil)
1 c. cherry tomatoes, halved
1/2 c. black olives, sliced
1 14oz. can of artichoke hearts, drained and chopped
Add to dressing and mix. Chill until serving.

forrestwolf
Pear Upside-Down Cake

2 cups powdered sugar
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla (vanilla-butter nut flavoring is better)
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder

Topping:
1/4cup butter
3/4 cup firmly packed brown sugar
2 firm ripe pears, peeled, thinly sliced

Heat oven to 350°F. In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well.
Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.
Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.(do not overcook) Cool in pan on wire rack for 5 minutes. Invert onto serving plate.

Zhills Gem
Ginger Pumpkin Soup

· 1/2 tablespoon butter
· 1 15 - ounce cans pumpkin
· 1 14 - ounce cans chicken broth
· 1/2 cup half-and-half, light cream, or milk
· 2 tablespoons maple syrup
· 1 teaspoons grated fresh ginger or 1/8 teaspoon ground ginger
· Salt
· Ground black pepper
· Shelled pumpkin seeds (pepitas) (optional)
· Maple sugar or packed brown sugar (optional)

1. In a large saucepan melt the 1/2 tablespoon butter over medium heat. Stir in pumpkin, broth, half-and-half, light cream, or milk, maple syrup, and ginger. Bring mixture just to boiling. Season to taste with salt and pepper. Garnish each serving with pumpkin seeds and sugar, if you like. Makes 2-4 servings.

walker
Bite-Size Apple Pies (Taste of Home Recipe....good and easy!)

1/2 cup sugar
2 tsp. ground cinnamon
1 pkg. refrigerated pie pastry
3 Tablespoons butter, melted, divided
2 medium tart apples, each cut into 8 wedges

In a small bowl, combine sugar and cinnamon; set aside 1 Tablespoon. On a lightly floured surface, unroll pastry. Brush with 2 Tablespoons butter; sprinkle with remaining sugar mixture.
Cut each sheet into eight 1" strips, about 8" long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.
Place on parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm with little ice cream, if desired.

bigkat
Garlic cheese bread

1 baguette (or your fav. loaf), slice in half
1 stick butter, softened
4-6 GARLIC cloves, minced
1 1/2 c. shredded cheese (I use a Parm, mozz, provolone blend)
optional- 2 T. chopped parsley, or coarse salt, or other seasonings

Heat oven to 400.
Mix butter and garlic well. Spread evenly on bread halves, pressing into the bread.
Bake open faced for 15 minutes. Remove and set oven to broil. Sprinkle bread with cheese and broil about 1 minute, watching constantly, until cheese is melted and bubbly. Remove from oven, can sprinkle with parsley or salt, or Italian seasoning if wish.

forrestwolf
Sun-Dried Tomato Scalloped Potatoes Recipe

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups (8 ounces) shredded cheddar cheese
1 cup chicken broth

Place the first six ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top.
Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

walker
Crab Spread

1 lg. pkg. cream cheese, softened
1 or 2 (depending on how much you like) cans good lump crabmeat

Mix both together and refrigerate until ready to serve with favorite crackers. Before serving top with cocktail sauce.

Zhills Gem
Fresh Tomato & Basil Bruschetta

4 medium roma tomatoes See**
1 tablespoon extra-virgin olive oil
2 tablespoons thinly sliced green onion
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh Italian (flat-leaf) parsley
1 tablespoon red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper

1. For tomato topping:

In a medium bowl, combine 1 tablespoon olive oil, green onion, basil,parsley, vinegar and garlic. Add tomatoes; toss to coat. Season to taste with salt and freshly ground black pepper. Set aside.

**Wash tomatoes. To peel, dip tomatoes in boiling water for 1 to 2 minutes or until skins start to split. Dip in cold water; skin, core, seed and chop tomatoes.

2. For toast:

8 1 - inch slices baguette-style French bread
2 tablespoons garlic-flavored olive oil or olive oil
2 ounces smoked mozzarella cheese, shredded (1/2 cup)
Fresh basil (optional)

To serve:
Use a slotted spoon to spoon about 2 tablespoons of the tomato topping onto each toast slice; sprinkle with mozzarella cheese. Garnish with fresh basil, if you like.
Serve within 30 minutes. Makes 8 servings.
Variation: Warm Bruschetta Wedges: Prepare tomato topping as above except substitute 1 8-inch Italian bread shell (Boboli®) for the baguette-style French bread. Place bread shell on a lightly greased large baking sheet. Brush garlic-flavored olive oil over bread shell. Use a slotted spoon to spoon tomato topping over bread shell; sprinkle with mozzarella cheese. Bake in a 400 degree F oven for 10 to 15 minutes or until warm and cheese softens slightly. Cut into 8 wedges. If you like, garnish with fresh basil. Serve hot.

FunkyHulaGirl
Muffin Frittatas

6 eggs
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup (4 oz.) shredded Cheddar cheese
3/4 cup chopped zucchini
1/4 cup choped red bell pepper
2 tbs. chopped red onion

Heat oven to 350. Beat eggs, milk, salt, & pepper in medium bowl until blended.
Add cheese, zucchini, bell pepper, and onions; mix well.
Spoon evenly into 12 greased muffin cups. about 1/4 cup each.
Bake until just set, 20-22 minutes. Cool on rack 5 minutes, remove from cups, serve warm.

Zhills Gem
Chocolate Bourbon Truffles

•1 can (14 ounces) sweetened condensed milk
•3 cups semisweet chocolate chips
•1 tablespoon vanilla extract
•2 tablespoons bourbon
•1/2 to 3/4 cup finely chopped pecans
•granulated sugar, unsweetened cocoa, or very finely chopped pecans

Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth.
Remove from heat. Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.
Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour.
If desired, put each truffle in a decorative fluted paper or foil cup and keep in tightly covered container in the refrigerator until giving or serving. Keep these refrigerated, tightly covered.

forrestwolf
Stroganoff Sandwiches Recipe

1-1/2 pounds ground beef
1 medium onion, chopped
6 to 8 bacon strips, cooked and crumbled
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sliced fresh mushrooms
1 cup (8 ounces) sour cream
8 hamburger buns, split

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.
Stir in soup and mushrooms (mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns.

walker
Hot Dog Roll-Ups

8 hot dogs
1 block (4 oz.) cheddar cheese, cut into 8 strips
2 bacon strips, cooked and crumbled
1 tube refrigerated crescent rolls

Cut a lenthwise slit in each hot dog; fill with a strip of cheese and about 1/2 teaspoon bacon. Separate crescent dough into eight triangles. Place a hot dog on the wide end of each triangle; roll toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375 for 12 minutes or until golden brown.

bigkat
Quick Chicken Piccata

3 boneless, skinless chicken breasts; sliced in half horizontally to make 6 (or 9 if thick chicken) cutlets
1/2 t. salt
1/4 t. pepper
1/4 c. flour
2 T. olive oil
1/4 white wine, or chicken broth
2 lemons, juiced
2 T. capers
2 T. butter

Blot chicken dry and season each with salt and pepper. Place flour in a shallow dish and dredge chicken, coating evenly, and shaking off extra. Set a side on a plate.
Heat olive oil in a large skillet to med-high. Place chicken in hot oil and cook on each side until browned, about 6-8 minutes. Transfer chicken to a clean plate, tent with foil.
Pour the wine and lemon juice into the pan and cook, scrapeing the bottom of the pan for any browned bits, bring to a simmer. Reduce heat and add capers and stir in the butter until it melts. Pour sauce over the chicken and serve.

Zhills Gem
Almost Outback's Shrimp En Feugo

1 lb of cleaned and shelled shrimp
1 Tbsp olive oil
1/2 Cup sliced mushrooms
12 cherry tomatos sliced in half
1 jar of Garlic Parmesan Alfredo sauce
1 Tbsp or more of Chinese Chili sauce (Sriracha)

Saute mushrooms and tomatos til almost soft. Pour in alfredo sauce and sriracha sauce. Mix well. **Add shrimp, heat till cooked.**
Serve over fettucini or spaghetti noodles.
**I bake my shrimp and serve on top of noodles and sauce.**

1 pound shrimp
1 tablespoon good olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Coat shrimp with oil, salt and pepper. Spread out in a single layer on a cookie sheet.
Bake 8-10 mins at 400 degrees until pink.

walker
Oatmeal Chocolate Chip Cookies

Mix together..........3/4 cup brown sugar
3/4 cup white sugar
1 1/2 tsp. vanilla
Add and mix............2 eggs
Add and mix............2 cups flour
1 tsp. baking soda
1 tsp. salt

Add and mix............2 cups oatmeal ( I use quick cooking type)
Add and mix............1 pkg. (12 oz) chocolate chips (Nestle' or Ghiradelli are best)
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes, checking at 10 mins and taking out as they start to brown.

forrestwolf
Double-Crusted Chocolate Covered Sweet Surprise Cheesecake

Ganache Topping
12 ounce(s) semisweet chocolate (I have found Ghirardelli the best for baking)
1 cup(s) heavy cream
2 tablespoon(s) unsalted butter
1 tablespoon(s) pure vanilla extract
1/4 teaspoon(s) instant coffee granules

Oatmeal-Pretzel Crust
1/2 cup(s) lightly packed brown sugar
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) rolled oats
1 1/2 cup(s) salted pretzels, crushed (coarsely or finely per your preference)
1 1/2 stick(s) unsalted butter, melted
Butter to grease pan

Filling
2 block(s) (8 ounces each) Neufchatel cheese, at room temperature (live dangerously, use cream cheese)
1 1/2 cup(s) low-fat Greek yogurt (just regular Greek yogurt is thicker)
3 eggs
1 cup(s) white sugar
2 teaspoon(s) pure vanilla extract
1 bag(s) (10-ounce) miniature Snickers Almond bars (about 15 mini bars)

Make Ganache: Put chocolate chips in a glass or steel bowl. In a small saucepan, bring cream and butter to a boil and pour it over the chocolate chips. Leave chocolate and cream alone for 5 minutes, then stir to combine; mix in vanilla and coffee granules. At room temperature the ganache is the perfect consistency to "frost" the cheesecake.
Preheat the oven to 375°F. Use a fork to combine all ingredients for the crust. Lightly grease the bottom and sides of the springform pan with butter. Pour half crust mixture (2 1/2 cups) into greased cheesecake pan and reserve other half of crust mixture for later. Use a glass to help you firmly press the mixture down evenly. Bake crust for 8 minutes. Once the crust is out of the oven, turn the oven down to 325°F.
Chop candy bars into bite-sized pieces. Use a mixer to blend together Neufchatel cheese and Greek yogurt; once they’re fully incorporated, mix in one egg at a time; add sugar and vanilla and mix until everything is just incorporated. Fold in chopped candy and pour mixture into pre-baked crust. Bake for 40 minutes, then remove cheesecake from the oven and evenly sprinkle remaining crust mixture on the top; bake for another 20 minutes.
Allow cheesecake to cool completely, then refrigerate for 2 hours. Pour the room-temperature ganache over the cheesecake and spread it out in an even layer (some chocolate will drip down the sides of the cheesecake, but don't worry about spreading it evenly over the sides). Refrigerate for another 2 hours.

Zhills Gem
Quick Cottage Cheese and Pineapple Salad

4 lettuce leaves
2 cups cottage cheese (divided in 1/2 cup)
8 ozs pineapple slices (juice drained 4 slices)
4 teaspoons mayonnaise
4 maraschino cherries

1. Line up 4 small plates on your work area and place a layer of nice green lettuce leaves on each plate.
2. Spoon 1/2 cup cottage cheese in the center of the lettuce on each plate.3. Put 1 slice pineapple over the cottage cheese on each plate.
4. Dollop 1 teaspoon mayonnaise in the center of each pineapple (I like more).
5. Dab excess juice from the maraschino cherries with a paper towel and place the cherry on top of the dollop of mayonnaise.
6. Can be served immediately or covered with plastic wrap and refrigerated until ready to serve.

walker
Spinach Salad with Pasta

2 cups penne noodles, cooked and drained
3 cups fresh spinach, torn
1 cup cooked chicken, cut into strips
1 cup sliced strawberries
1/2 cup sliced red onion
1/3 cup coarsely chopped walnuts
1/4 cup parmesan cheese
1/2 cup bottled balsamic viniagrette salad dressing

Cook pasta, drain, rinse with cold water and drain again. Place spinach in bowl, add pasta and toss lightly to combine. Add the rest of the ingredients except dressing and mix gently. When ready to serve, drizzle with dressing and toss lightly to coat salad mixture.

Zhills Gem
Bangers served on Irish Colcannon and smothered in Guinness Onion Gravy

Colcannon:
1 pound potatoes, peeled and diced
1 tablespoon butter
1 tablespoon sour cream
milk to taste
1/4 pound bacon, cut into 1 inch slices
1 tablespoon butter
1/2 small head cabbage, thinly sliced
salt and pepper

Guinness Onion Gravy:
1 tablespoon oil
1 pound link sausage
1 large onion, sliced
1 clove garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1 bottle Guinness
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar

Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes. Season with pepper add the butter and cook into it foams, about a minute.
Add the cabbage, mix to coat and let cook until tender, about 10 minutes.
Heat the oil in a pan over medium high heat.
Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Sprinkle in the flour and let it cook for a few minutes.
Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
Remove the sausage and continue to simmer to reduce by half about 10 minutes.
Meanwhile, Mix the butter, sour cream and milk into the colcannon.
Divide the colcannon between 4 plates, top with sausages and cover in gravy.
Servings: makes 4 servings
Recipe does not state what kind of sausage. I used smoked country links.

walker
Clam Chowder (Taste of Home Recipe from Macon, GA)

6 bacon strips, diced
1/2 cup finely chopped onion
2 cans (10 3/4 ozs each) condensed cream of potato soup, undiluted
1 1/2 cups milk
3 cans (6 1/2 oz. each) minced clams, undrained
1 Tablespoon lemon juice
1/4 teasoon dried thyme
1/4 teaspoon pepper
Minced fresh parsley

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
In the same skillet, saute' onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon, cook until heated through. Garnish with parsley. Yield: 5 servings.

forrestwolf
Spanish Roasted Potatoes with Tomato Sauce Recipe

2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
Olive oil
Salt
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1/2 cup white wine (can substitute stock)
2 Tbsp tomato paste
A 14-ounce can of crushed tomatoes
2 teaspoons Tabasco or other hot sauce
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon sugar

1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.

Zhills Gem
Lemon Blueberry Bliss

1 cup sugar
2 large eggs plus 2 egg yolks
2/3 cup lemon juice
1 tablespoon finely grated lemon zest
1/2 cup butter, softened
3 cups cooked medium grain rice
2/3 cup whipping cream, whipped and divided
1 cup blueberries

Combine sugar, eggs, egg yolks, lemon juice and lemon zest in 2-quart saucepan. Cook over medium-low heat until thick and creamy (8 to 10 minutes), stirring constantly. Remove from heat; stir in butter and rice. Cool. Fold in 1 cup whipped cream. Alternate layers of blueberries and rice pudding in parfait glasses.
Garnish with whipped cream and blueberries.

bigkat
Chocolate Chip Cookies

2 1/2 c. flour
1 t. baking soda
1 t. kosher salt
*Mix together and set aside.
2 sticks butter, room temp.
1 3/4 c. sugar
2 eggs
1 t. vanilla
2 c. chocolate chips
1/2 c. chopped PECANS
* cream butter and suger until fluffy, 3-5 minutes. Add eggs and vanilla, mix well.
Add in dry mix, then stir in the chips and PECANS.
With an ice cream scoop, form balls and place on a cookie sheet. Place in the freezer until chilled (about 30 minutes), or longer in the refrigerater. (bake best when chilled)
Pre-heat oven to 375. Bake 10-13 minutes, until golden and puffy in the center.
Makes about 30 nice round cookies!