And now for all you hungry people who love to eat…. Hmmm, that’s the entire club membership, right??
TBV's cook’s corner
If you have a favorite recipe please send it to tommy.farruggio@tampabayvettes.com and we will include it in our next isssue.
7-Layer Mexican Dip
Prep Time: 15 minutes
Cooking Time: NONE!
Serves: ???
Ingredients:
1 pkg Taco seasoning mix
1 can refried beans
1 container fresh guacamole---or make your own
1 2-cup container sour cream
1 large ripe tomato, diced
Green Onions, sliced
Grated cheese
Sliced ripe olives
Directions: Mix one-half the taco seasoning with beans and layer*. Mix the sour cream and rest of the taco seasoning; layer*. Layer the diced tomatoes, green onions, cheese, and black olives.
*Layer the guacamole
Tips: The SECRET is THIN LAYERS!!! Overall height should be LESS than 2"!!! And it is advisable to have more than one dish of this out or all the crowd will be at one end of your table. Trust me on this
Chef: Karrel Buckingham
BLUE CHEESE STUFFED MEAT BALL SLIDERS
Yields 12
1 lb. extra lean ground beef
1 cup crumbled blue cheese
1 egg, beaten
1/4 cup bread crumbs
1/4 cup chopped green onions
1 tsp. Salt
2 tbsp. Worcestershire sauce
1/4 cup butter
Tomato Poblano Sauce: (optional)
2 cups salsa
1 roasted, peeled, seeded and chopped poblano pepper
1 tbsp. Chili powder
2 tsp. Cumin
12 small buns, sliced
1. Mix the first 7 ingredients together by hand in a large bowl. Form
about 12 meat balls.
2. In a large skillet over medium high heat, melt the butter and brown the meatballs. Cover the skillet and reduce the heat to low and cook for another 2 to 4 minutes. Remove the meat balls to drain using paper towels.
3. Place a meatball on each bun, top with sauce and serve. easy and oh so goood!!
GREEN SALAD WITH TOASTED PINE NUTS AND BLUE CHEESE SERVED WITH ORANGE VINAIGRETTE - It's Simple
Ingredients:
6 cups mixed greens, such as Mesclun
1/4 cup Pine Nuts, toasted
1/4 cup crumbled blue cheese
Orange Vinaigrette:
1/4 cup white wine
vinegar
1/4 cup frozen orange juice concentrate
2 tbsp. fresh parsley, finely chopped
4 tsp. orange zest or ½ tsp. orange oil
½ cup vegetable oil
Place cleaned and dried greens into a large bowl. Place pine nuts in a sauté pan over medium heat, tossing frequently until lightly browned. Set aside.
Prepare the vinaigrette. Combine all of the ingredients, except the vegetable oil, in a blender or food processor. With the machine running, add the vegetable oil in a slow, steady stream until the mixture becomes emulsified. Season to taste.
Toss the greens with enough dressing to coat generously. Place onto serving plates. Topped with the toasted pine nuts and blue cheese and serve immediately.
Enjoy, Rudy Lorenz
Herbal PastaINGREDIENTS:
1/4 C. extra virgin olive oil
3 plum tomatoes, diced
3 scallions, chopped
1/4 C. fresh basil, chopped
1 clove garlic, minced
1/2 C. kalamata olives, chopped
1/2 lb. pasta
Locatelli cheese (or what ever kind you perfer)
PROCEDURE:
Place all the ingredients, save for the pasta and cheese, into a mixing bowl and toss well. Cover and allow to sit at room temperature for about an hour. Bring a pot of salted water to a boil. Drop in the pasta, cook until el dente, drain and immediately drop into the bowl. Toss gently to combine the ingredients. Portion out the pasta, top with some of the solids from the mixing bowl, dust with the grated cheese and serve.
HINTS:
Use any sort of pasta you'd like. Tomato basil is perfect. This is also good with fresh cooked tortellini. You might also consider adding a bit of chopped fresh parsley and even some mint in this recipe.
Enjoy Rudy Lorenz
Healthy Tip
From Steve Vigil
An ounce or 2 of fresh juiced Wheat Grass Daily will keep you healthy, wealthy & wise.
Well....at least healthy.
From the Kitchen of Rudy Lorenz
Here is a simply and easy summer time treat you can whip up in minutes to substitute for the old boring cheese chunks that always seem to appear mix it up with your veggie platter....
Prosciutto and Melon
FEEDS: 4-6
WHAT YOU'LL NEED:
LET'S COOK
Cut melon in half, scoop out seeds and cut into wedges. Carve small single bite chunks from each wedge.
From the Kitchen of Rudy Lorenz
WHAT YOU'LL NEED:
2 T. butter
2 T. good olive oil
8 cloves garlic, sliced
1/2 tsp. fresh lemon juice
12 raw peeled shrimp, butterflied
1/4 tsp. garlic powder
1/3 C. roasted garlic breadcrumbs
1/2 tsp. dried basil
LET'S COOK:
Heat up the butter and the oil in a small sauté pan and then add the garlic
slices. When the garlic sizzles, add the lemon juice, turn off the heat and set
the pan aside.
Mix the breadcrumbs, garlic powder and the dried basil in a small dish. Spoon
about two tablespoons of the garlic butter in an oven proof dish that will hold
all the shrimps in one layer. One by one dust the shrimps in the breadcrumb mix
and place in the oven proof dish with their tails curled up.
Broil under a preheated broiler for about two to three minutes, until they take
on pinkish orange highlights. Remove from the broiler, spoon the remaining sauce
over them and then broil just until they're firm and have some toasty edges.
MORE IDEAS:
This dish is a fine appetizer. Or serve on a mound of rice as an entree with
asparagus spears.
GOOD CRUSTY bread to sop up the garlic butter works well too...
WHAT YOU'LL NEED:
Guinness Ribs
From the Kitchen of Rudy Lorenz
Guinness ribs.
Yum Yum.............
Eat them up & drink the left over stout.
THE MOST AWESOME RIBS I'VE EVER MADE
Ingredients to make the ribs
The Rub
Equal parts of the following ingredients:
Combine all the
ingredients for the rub in a bowl. Mix the ingredients thoroughly with your
fingers.
(I used a tablespoon of each for a rack and a half of ribs and had plenty
left over.)
Prepare the Ribs
Prepare the ribs as follows:
Grilling
Grill the ribs as follows:
Wrap the Ribs
After the ribs have cooked for approximately 3 hours in the above step, wrap
the ribs.
Serving
Serve the ribs as follows:
Like I said before, these ribs are awesome. I'd even say that they rival any ribs I've ordered from any restaurant.
Tilapia or Grouper with Sweet and Hot Peppers and Little Neck Clams over Orange & Almond Couscous
4 (6-ounce) orange
roughy fish fillets
salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, chopped
2 small to medium yellow skinned onion, sliced
2 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips
1 pint or more to your liking grape tomatoes
1 1/2 or more cup white wine
1/4 cup chopped flat-leaf parsley, a couple of hands full, chopped
20 to 24 little next clams
Orange and Almond Couscous, recipe follows
Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.
Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and then add garlic, onions, and red bell peppers. Season the vegetables with salt and pepper. Sauté 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan with the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.
Orange and Almond Couscous:
2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful
Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stovetop. Add broth and oil; cover pot and raise heat; bring the broth to a boil. Remove pot from heat immediately. Add couscous, orange zest and parsley, and then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
Serve with Spinach Salad below
Yield: 4 servings
Baby Spinach Salad with Mandarin Orange and Red Onions
8 ounces baby spinach, about 5 to 6 cups
2 cup mandarin oranges, or 1 small can drained
1 cup chopped red onions
1 Yellow pepper
1 red pepper
1 orange pepper
½ cup of toasted almonds
2-tablespoon orange marmalade
4 tablespoons red wine vinegar
2/3-cup extra-virgin olive oil, eyeball the amount
Salt and pepper
Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections, red, yellow and orange peppers, toasted almonds and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
When you are ready to serve, pour the dressing over salad and season with salt and pepper.
Serves 4
Aren’t you feeling hungry yet????
From Tommy Farruggio’s kitchen!
Linguine & Clam Sauce
· 5 Dozen Little Neck Clams (as many as you like – I like a lot of clams in my sauce)
· 1 lb of Medium size Shrimp is Optional
· ¾ cup virgin olive oil
· 1 ½ cup of dry white wine or more
· 1 sick of butter
· 3 cloves of garlic – sliced thin (more or less to taste)
· A pinch of red pepper (more or less depending how hot you like)
· ½ cup of chopped parsley
· 3 tablespoons of oregano or basil
· 1 teaspoon of salt
· 1 teaspoon of freshly ground black pepper
· 1 small bottle of clam juice
· How to make Light Tomato sauce (see BELOW)
In a hot, deep sauté pan or stockpot, add oil and heat. Add garlic and fry 1 to 2 minutes (don’t burn). Add crushed red pepper and clams and sauté for 2 to 4 minutes.
Add clam juice and butter; cook till butter melts. Add white wine; cook until wine reduces slightly, about 3-4 minutes.
Add tomato sauce (recipe below) (If you are adding the shrimp – now is the time) and cover till clams open (some may need to be helped to open fully).
Add parsley and oregano or basil.
Add salt and pepper (red or black) to taste
Top the Linguine with clam (& shrimp) sauce. Garnish with Parmesan cheese if you like.
ENJOY
Light Tomato Sauce (In a separate pot)
· 2 tablespoons of olive oil
· ¾ cup of chopped onions
· 2 tablespoons of finely chopped garlic
· 3 ½ cups (use more if you like more tomatoes) chopped plum tomatoes with juice (can use whole tomatoes in a can - just cut them)
· ¾ cup fresh basil
· ½ to ¾ cup of CHICKEN STOCK (that’s the secret ingredient - don’t tell anyone)
· Salt and pepper to taste
Heat oil in a pot and sauté onions, garlic, and 2 teaspoons of salt and pinch of pepper for 3 minutes (don’t burn garlic). Add tomatoes and basil: cook till tomatoes get soft: 5 minutes. Stir in the chicken stock and add salt and black pepper, if needed, to taste.
Simmer for 3 to 4 minutes.
ADD TO CLAMS ABOVE.
Use 1 or up to 1 ½ lbs of Linguine *If you need more juice mix a little clam juice, chicken stock, butter and seasoning to taste and add to sauce.
SERVES 4 to 6 (good eaters use the 1 ½ lbs. of Linguine)
You can freeze left over sauce.
Tommy’s
Cold Shrimp & Crab Meat Pasta Salad
· 3 - 8 oz cans of the best white lump crab meat you can find
· Add 1 lb of cooked cleaned shrimp
· 1 teaspoon of chopped garlic (or more if you like)
· 6 oz of Shredded White Jack Cheese in the bag
· 2 teaspoon of Worcestershire sauce
· 1 teaspoon of salt
· ¾ cup of mayo (add as little or as much till ingredients are lightly coated)
· 4 ounces Parmigiano cheese grated (or more to taste)
· ¼ cup of chopped pickled Jalapenos (if you like it spicy).
· 2 tablespoon of lemon juice
· Add balsamic vinegar – AS MUCH AS YOU LIKE TO TASTE
· ¼ chopped parsley
· 1 lb of Penne Pasta
Mix together. Add salt and pepper to taste.
Then add mixture to 1 lb of cooked Penne pasta (DO NOT OVER COOK PASTA).
You may need to add more mayo after adding pasta. Mayo should lightly coat pasta and all ingredients
Add balsamic vinegar right before serving; mix in, (add as much to taste)
Serve Cold as a great side dish.
Serves at least 6 to 8 as a side. Or make it for one or two and have leftovers.
Tommy’s
Crab Stuffed Mushrooms
· 24 White Stuffing Mushrooms
· 3 - 8 oz cans of the best white lump crab meat you can find
· 1 teaspoon of chopped garlic (or more if you like)
· ½ of a small bag of Shredded White Jack Cheese
· 1 teaspoon of Worcestershire sauce
· Salt & pepper
· ¼ cup of mayo
· 1 ¼ cup of bread crumbs
· 2 ounces Parmigiano cheese grated
· ¼ cup of chopped pickled Jalapenos (if you like it spicy)
Preheat oven to 375. Wipe baking sheet with oil.
In mixing bowl mix together garlic, jalapenos, Worcestershire sauce, salt & pepper to taste, mayo, breadcrumbs, ½ of the Jack Cheese and grated Parmigiano cheese
Add Crabmeat and turn LIGHTLY into mixture. (Try not to break up crabmeat lumps)
Place heaping tablespoon of crabmeat mixture into each mushroom cap. Sprinkle caps with remaining Jack cheese.
After filling Mushroom caps, any remaining mixture can be frozen to use at a later date
Bake for 25 minutes or until done.
Tommy Farruggio
Grilled Eggplant, Prosciutto & Mozzarella Rolls 4 servings
Preheat Grill.
Season both sides of eggplant slices with olive oil salt & pepper.
Grill eggplant for 2 minutes on both sides.
Lay 1 or 2 thin slices of ham on top of eggplant – then lay slice of cheese on top of ham.
Roll eggplant and secure with 2 toothpicks
Place back on grill and cook until cheese melts.
For presentation
Place shredded lettuce in serving dish; add slices of tomatoes around dish. Drizzle with olive oil and add salt and pepper to taste.
Place eggplant rolls around dish on top of layer of shredded lettuce and tomatoes.
Drizzle entire plate with balsamic vinegar (as much or as little as you like).
If you like you can garnish with grated cheese.
Serve as side dish or instead of a salad
Prosciutto Wrapped Grouper with Caper Butter Wine Sauce served over Grits (or over shredded well done fried potatoes or egg noodles)
Serves 4 to 6
Preheat oven to 375 degrees: Season fillets with salt & pepper. Rub both sides of fillets with Dijon mustard. Wrap each fillet with 2 slices of prosciutto ham (1 on each side of fillet)
Place oil in sauté pan. Pan-fry each side until golden and set aside. Moisten an oven safe pan with a small amount of oil then baste the pan lightly with Dijon mustard. Place the fish or chicken in the pan, cover loosely with tin foil and cook in oven at 375 degrees until done (about 15 to 20 minutes for fish or 30 to 35 for chicken). Remove foil covering for last few minutes of cooking time to brown.
To Serve:
Place Grits, potatoes, or noodles in center of plate. Place Fish or chicken on top. Pour caper butter wine sauce on top until it flows over grits. Garnish with chives. Serve.
Caper Butter Wine Sauce
In saucepan over med heat, combine the shallots and white wine. Season with salt & pepper and add cayenne pepper to taste. Bring to a boil. Reduce heat to low and simmer until mixture reduces slightly. Add cream and continue cooking about 2 to 3 minutes. Remove from heat and whisk in the butter a couple of pieces at a time until you finish adding the remaining butter. Keep whisking until butter has melted. Add salt & cayenne pepper to taste and Worcestershire sauce.
Place back on stove; add shallots, caper and tomatoes. Cook 2 minutes and stir well.
CARB WATCHER’S SOUTHERN FRIED CHICKEN
3 to 6 cups vegetable oil (more or less depending on pot used)
1 whole chicken cut into 8 pieces, or 2 pounds boneless chicken breast
3 eggs
1/4-cup heavy cream or water
Breading:
2 1/3 cups soy flour
2 teaspoons salt
1 teaspoon black pepper or more to taste
1 teaspoon garlic powder or more to taste
1 teaspoon parsley
Preheat oven to 350 degrees F.
Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp - just a few minutes. Remove and drain on paper towels.
Soy flour browns very quickly.
It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 to 15 minutes or until done for boneless chicken or 20 to 25 minutes for cut up chicken pieces with bones. The internal temperature of the chicken should register at least 165 degrees F.
Serve immediately.
Boneless chicken breasts, if thinly cut, may cook all the way by frying alone,
Use Soy flour in other recipes.
Soy Flour is made from toasted soybeans and has already been "cooked." Therefore it has a tendency to brown faster than plain flour when frying. Try this same breading for onion rings, baked pork chops, okra, mozzarella sticks, mushrooms, onion rings and eggplant.
Serves 2 to 4
CARB WATCHER’S DEEP FRIED ONION RINGS
3 to 6 cups vegetable oil (more or less depending on pot size)
3 eggs
1/4-cup heavy cream or water
3 large yellow onions
Breading:
2 1/3 cups soy flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon parsley
Place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix the breading ingredients together.
Peel and slice the onions in thick slices and carefully separate the rings. Then dip individual onion rings in the breading, then the egg wash, and then back in the breading again, making sure to coat well. Pat off any excess breading and carefully place into hot oil, in batches as necessary, and fry until golden brown and crisp - just 1 to 2 minutes.
Remove and drain on paper towels. Serve immediately. Makes a big basket of onion rings
Baked Eggplant topped with Tomatoes and Mozzarella Cheese
2 Large Eggplants (need to make two layers high in tin pan)
1 Large Polly’O mozzarella (a large package of any brand will do)
2 Large Tomatoes
Olive oil
Italian Seasoned Breadcrumbs
Eggs
Tin tray
Coat bottom of tin with olive oil
Slice Eggplant into ¼ inch slices
Dip Eggplant slices in eggs
Dip into Seasoned Breadcrumbs
Place breaded eggplant in tin tray – one layer high
Slice tomatoes and overlap the layer of eggplant – one layer high
Slice mozzarella cheese and layer eggplant and tomatoes
Drizzle with a little olive oil
Then repeat above for second layer - staggering each item on top of first layer
Drizzle with a little olive oil
Cover with tin foil and place in oven at 375 for about 30 to 35 minutes or until done.
Remove tin foil the last 5 minutes
Season to taste with salt & pepper
Serves 4 to 6 people as a vegetable side dish
Any unused breaded eggplant slices can be baked and eaten plain. Squeeze a little lemon juice on them. Don’t forget to coat pan with olive oil
Low Carb Stuffed Meat Loaf
Preheat oven to 375 degrees F.
2 (8-ounce) cans tomato sauce
1/2tsp oregano
1/2tsp basil
Salt and pepper to taste
Meatloaf mixture:
1-½ lbs ground beef & ½ lb of ground pork
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound prosciutto, or any type of ham, thinly sliced
1/2 pound provolone cheese, sliced
Mozzarella cheese
In a small bowl, mix together the tomato topping ingredients. Set aside.
In a large bowl, mix together the beef, & pork, eggs, Parmesan, vegetables, herbs, and seasonings.
Form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper.
Place a layer of prosciutto slices on top, followed by a layer of provolone slices.
Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Slice Mozzarella cheese on top.
Place in oven and bake for about 1 hour and 15 minutes. Let the meatloaf rest for at least 10 minutes before slicing.
Ron Bernot’s World Famous
Barbecue Baked Lima Beans
Other Ingredients
2 bags dried lima beans
¾ teaspoon baking soda
4 slices bacon chopped
Mixture Ingredients
1¼-cup ketchup
1¼-tablespoons dried mustard
2-tablespoons vinegar
2-tablespoons salt
1 medium onion diced
Dash garlic powder
Dash paprika
¼-teaspoon pepper
1¼-cup brown sugar
Soak beans overnight using a very large deep pot. Water should be about 1" over beans when placing on stove. Add baking soda and boil for 5 minutes. Watch continuously as this mixture will boil over. Constant stirring and working down the foam head helps with the mess.
Let stand for 1 hour. Rinse beans and cover again with fresh water. Boil again for 1 hour. Drain well but do not rinse.
Premix all the Mixture Ingredients in a bowl. I add the brown sugar last to the mixture after blending everything else. Place the drained beans in a 9x12 baking pan. Add the mixture and gently fold into the beans until evenly blended.
Place bacon pieces on top of beans and bake at 350 deg for 1 hour. Bake longer if beans appear too thin. The final product should stand up on the plate.
Don’t tell your guests that they are lima beans until after they try them.
Enjoy,
Ron & Rita Bernot
From Jim and Jean Kill’s Kitchen:
Arroz Con Pollo (Chicken with Yellow Rice)
1 lb. onion
1/4 c. bacon drippings
1 (8 oz.) can tomato sauce
2 tsp. salt
1/2 tsp. sugar
1/4 tsp. thyme
1 frying chicken
Black pepper
1 (10 oz.) package yellow rice
Combine onions, bacon drippings - sauté over low heat for 10 minutes. Add tomato sauce, salt, sugar, thyme, and pepper. Cook a few minutes. Add 1 frying chicken, cut into 10 or 12 pieces. Cover and cook over low heat for 1 hour or until chicken is done. Add 1 cup boiling water and 1 (10 ounce) package of yellow rice.
Cover and boil for 1 minute, then turn heat as low as possible for 20 minutes. Stir once with fork while cooking. Take cover off and allow to dry for about 5 minutes. Serves 6.
Jim and Jeanne Kill
From Doug Crandall’s kitchen:
Chinese BBQ Pork
(4-6 servings)
375 degrees, 30-35 minutes, 20-degree meat thermometer angle
2 pork tenderloins (1 ½ lbs./750 grams)
Marinade: 2 tbsp light soy sauce
2 tbsp Hoisin sauce
1 tbsp Sherry
1 tbsp Black Bean Sauce
1 ½ tsp minced ginger root
1 ½ tsp packed brown sugar
1 clove garlic minced
½ tsp sesame oil
Pinch five spice powder or Coriander
Trim fat from each tenderloin, tuck the end under and tie.
Place in shallow glass dish.
Wisk marinade & pour over tenderloin, turning to coat.
Cover and refrigerate for 2 to 24 hours turning occasionally.
Let stand 30 minutes at room temperature.
Place on rack of roasting pan. Mix reserve marinade with 1-cup water.
Baste meat generously 4 times during cooking.
Remove to cutting board and tent with foil.
Let stand 10 minutes.
Cut diagonally in thin slices.
Doug Crandall
Dawn Wellhofer suggests a membership to Weight Watchers would be in order once this cake is consumed!
Mocha Marsala Fudge Cake
One box Chocolate Fudge cake - prepared as instructed on box. Before spreading mixture in cake pan, add 2-3 handfuls of semi-sweet chocolate chips (double that if you use the mini chips) to the mix, stir well, then spread in pan and bake according to box directions.
Make the Marsala Sauce:
1/4-cup water
3 Tbsp instant espresso coffee
Bring water to a boil and add coffee. Stir well and set aside.
1/2-cup water
1-cup sugar
Cook over medium heat until sugar dissolves.
Add coffee mixture and stir well. Add 3/4 cup to 1 cup of Sweet Marsala wine and stir well
After the cake has cooled for about 20 minutes, poke holes into the cake with a drinking straw. Pour the Marsala sauce over the cake. Keep the straw close to the cake.
Make the Icing:
1/2 stick of salted butter (do not substitute margarine or spreads)
3/4 cup of evaporated milk
1-cup sugar
Place all ingredients into a saucepan. Stirring constantly, bring to a boil over low heat. Boil for 2-3 minutes (do not over boil as this will cause the sugar to caramelize and totally blow the icing)
1-1/2 teaspoons pure vanilla extract
Add and stir well. Reduce heat and add 1 cup of semi-sweet chocolate chips. Stir until smooth (although some lumps will remain). Pour mixture over cake, and then poke more holes into the cake so the icing drips down. Serve hot or cold. For even more calories (as if), top with shaved chocolate and whipping cream.
Whipping Cream
Small container of heavy whipping cream
1/2 cup powdered sugar
1-teaspoon pure vanilla extract
Whip until soft peaks form. Dab onto cake. Sprinkle with shaved chocolate
Dawn Wellhofer
Crabb Snacks
1 sick of butter
1 can of crab meat (picked and drained)
1 tsp lemon
1/4 sharp grated cheddar cheese
Red pepper (to taste)
Mix well and spread on
Hamburger buns or English muffins
Sprinkle with paprika for color
Broil a few minutes to melt cheese
Trisha Crabb
Goat Cheese Pastry Rounds
1\2 of a 17.3 oz frozen puff pastry (1 sheet) thawed.
Fruit preserves (I used raspberry)
3 two-inch rounds goat cheese
1 egg, beaten
Preheat oven to 400
Line a baking sheet with foil, grease, and set aside
Unfold pastry sheet on a lightly floured surface
Cut pastry into four 6"squares
Place 1 tablespoon preserves in center of three of the squares.
Place goat cheese on top of the preserves.
Bring edges of pastry up and over, pinching edges to cover and seal.
Invert and place on prepared baking sheet.
Brush with egg.
Cut small slits in pastry for steam to escape.
Use remaining pastry square to decorate tops if desired.
Bake 20-22 minutes or until golden brown.
For best results use thick preserves.
Submitted by:
Laura CintronHome Style Macaroni and Cheese
Pre-heat oven to 350 degrees
1/4 cup butter
5 tablespoons all purpose flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
8 oz dry elbow macaroni
8 oz mild cheddar cheese, grated (2 cups)
In a 2-3 quart saucepan melt butter over medium heat. Add flour - stir 2 minutes. Slowly add the milk, whisking to combine. Bring to a simmer. Add salt, pepper, cayenne, and mustard. Reduce heat to low and let sauce simmer slowly for 20 minutes stirring frequently.
Cook the macaroni according to package directions, drain and place in large bowl. Remove sauce from heat and add the cheese, stirring until it melts. Combine the sauce with the macaroni and pour into a baking dish.
Bake 25 minutes, set 5 minutes.
2 small zucchini thinly sliced
2 small yellow squash thinly sliced
1 red bell pepper sliced into rings
1 small sweet onion thinly sliced
1/4-cup water
1-cup Italian salad dressing
Place first 5 ingredients into a 1-quart bowl. Cover with heavy-duty plastic wrap; fold back a small edge to let steam escape. Microwave on high for 2 minutes, drain. Pour salad dressing over vegetables, tossing to coat. Cover and chill until ready to serve.
Margaret Belcher
Popcorn Crisp
1 and 1/2 cups of unpopped popcorn
2 cups dark brown sugar
1 tsp. salt
2 sticks of butter or margarine
1/2 cup of dark Karo syrup
1/2 tsp. baking soda
Pop the corn and place in large pan
In a separate pot, boil the remaining ingredients (except the baking soda) for 5 minutes
Take off heat and add baking soda to the mixture
Pour mixture over the popcorn and mix
Bake in preheated 250-degree oven 1 hr
Stir every 15 minutes.
Store in large can or plastic bag
Trisha Crabb
No Name Pie
This is a great dessert recipe. We call it "No Name Pie" since it can be in almost any flavor.
1 cup of flour
1 stick of butter
1 cup of chopped nuts (any kind you like)
1 8 oz cream cheese
1 cup powdered sugar
2 tubs of cool whip
2 small chocolate instant pudding (this can be changed to any flavor you would prefer)
3 cups of milk
Nuts for garnish
1 layer: melt butter, mix with flour and nuts. Press in 9 x 13 pan and bake @375 for 15 mins and let cool
2nd layer: Cream the cream cheese with sugar and fold in 1 carton of cool whip, spread over cooled crust
3rd layer: Combine pudding with milk and blend and spread over 2nd layer
4th layer: Cover with cool whip, garnish with nuts
Chill at least 2 hours
Trisha Crabb
Chili to Die For:
-1.5 to 2 lbs hamburger
- 3-4 stalks chopped celery
- 1 large chopped onion
- 0.5 to 1 chopped green pepper
- 1 14.5oz can Italian style stewed tomatoes
- 1 15oz can Italian style tomato sauce
- 1 6oz can Italian paste
- 1 tbs. chili powder
- 1 to 2 cloves garlic chopped
- 1 to 2 tsp salt
- 0.5 tsp pepper
- 1 to 2 15oz can spicy chili beans
- 1 package chili seasoning
Directions:
- Brown hamburger in a large pot. Drain grease and add chopped veggies. Simmer 5-10 minutes. Add remaining ingredients except chili beans and simmer for 1 hour. Stir every once in a while. Add chili beans and water if needed. Simmer for 5 minutes and then warm to desired temp. Add cheese as a topping if desired.
Enjoy!
Dustin Rudolph
Great Dip for Chips
Mix the contents of both cans together in a small pot until hot!
That's it!
Steve
Chicken and Asparagus Casserole
And:
Baked Ziti with Ricotta, Mozzarella, and Parmesan cheeses
Ingredients:
Preparation:
Cook Ziti according to directions. Put in 9" X 13" pan. Mix in Ricotta cheese and seasoned salt. Mix in Mozzarella cheese. Pour sauce over top. Bake in 350° oven for 45 minutes. Sprinkle with Parmesan cheese just before serving.
Serves 6
Rudy
I don't cook anymore, but last night I decided to try this - I got the recipe from Prevention Guide "Eat for Energy" and changed it up a little (to make it better). It was very good.
Baked Potato Gnocchi (no-chee)
Prep time: 20 Min
Cooking time: 40 min
Ingredients:
3/4 c reduced fat ricotta cheese
1/4 c. fresh basil, thinly sliced (I didn't use this and it was still good)
1 egg
1/3 c. grated mozzarella & Parmesan cheese (the kind mixed together in the package)
2 c sliced mushrooms
1 16oz can Contadina tomato sauce
Pinch of salt
1 16oz. package potato gnocchi (I got mine at Castellano & Pizzo's. They are potato dumplings)
2 c spinach leaves, thinly sliced
(You can also add meat if you like)
Preparation:
Preheat oven to 400F.
Lightly coat 1½-qt casserole or gratin dish with cooking spray and set aside. In small bowl combine ricotta, basil, 1/3 c of the Mozzarella/Parmesan & egg. Set aside.
Add pinch of salt to the tomato sauce. Spread a thin layer of tomato sauce in dish. On top of sauce, layer half the uncooked gnocchi, half the spinach and then half the mushrooms. Using half the cheese mixture place small dollops atop the mushrooms. Cover with a thin layer of sauce. Repeat the process, ending with the rest of the sauce. Sprinkle on remaining Mozzarella/Parmesan.
Bake 40 minutes or until top is bubbly and cheese is lightly browned. Let sit 15 minutes before serving. Serve with garlic bread. Yum!
Makes 6 servings.
Karrel
Clafouti
A wonderful French dish!
Ingredients:
6 eggs
8 oz of milk
8 oz of half and half
10 oz of flour
7 oz of sugar
3 cans of Black cherries in heavy syrup
Flavor: grated lemon peel and vanilla
1 cup of sliced almonds
Preparation:
In a bowl mix sugar and flour; add eggs, milk and half-and-half. Add lemon peel and vanilla.
Drain the cherries and save the syrup.
Put the cherries in the bottom of your baking dish, pour the batter over the cherries, and spread the almond over the top.
Bake at 375 degree for about 40 minutes; check by using a knife's blade. It should come out clean when Clafouti is fully cooked.
In a saucepan, boil the saved syrup, and reduce it to thicken (about half of the amount) and pour it over the cool Clafouti.
Jocelyn
Lamb Stew
Serves 2-3
INGREDIENTS:
1-1 1/2 lbs. lamb shoulder steaks, cut into edible size pieces
1/4 C. flour
1/2 t. seasoned salt
2-3 T. olive oil
6 cloves garlic, peeled and sliced
1 C. tiny red onions, peeled
1-2 C. small potatoes, quartered
1 C. tiny carrots, peeled
1 T. fresh rosemary
1 15 oz. can beef broth
1 15 oz. can diced tomatoes
1 T. balsamic vinegar
PROCEDURE:
Place the lamb, the flour and salt in a zip style bag. Shake well to coat the meat.
Heat the oil in a pan that can eventually be covered and placed in the oven. Add the contents of the plastic bag, lamb and flour combined. Stir over a medium high burner until the lamb is almost cooked through and takes on a bit of color. Add the garlic, the vegetables and start the cooking process.
Next, add the rosemary, broth, tomatoes and the vinegar. Bring to a boil, cover and place in a 350 degree preheated oven and cook for 30 minutes. Remove the pan from the oven, stir the contents and then cook in the oven, uncovered, an additional 30 minutes. Serve with a dusting of chopped parsley and a slice of great bread.
HINTS: You could use pork shoulder meat in place of the lamb. Also consider adding a cup or so of your favorite mushrooms to the pan.
Here is a twist on the staple hamburger
Beef Rice Cakes
INGREDIENTS:
1 lb. lean ground beef
2 cups cooked rice, any style
1/4 cup flavored breadcrumbs
1/4 cup parmesan cheese
1/4 cup chopped fresh parsley
1/2 t seasoned salt
1 medium onion, diced fine
3 cloves fresh garlic, minced fine
1 green and 1 yellow pepper, cut into small squares
1 qt tomato sauce, your favorite style
PROCEDURE:
In a large mixing bowl, combine the ground beef, rice, seasoned salt, Parmesan cheese, breadcrumbs and parsley.
Meanwhile, in a small sauté pan, fry the onions with a dash of oil over a medium high flame until they're lightly browned.
Turn off the flame, add the minced garlic and stir to combine the ingredients. Add to the ground beef mixture. Stir it all together with a spatula.
Form the mixture into 8 round cake shapes. Place them on a lightly oiled baking tray.
Place the squares of pepper on the tray. Drizzle the peppers with some olive oil and a light sprinkle of seasoned salt.
Broil, about 4 inches from the heat, for 8 minutes.
Close the oven door; turn the heat to 400 degrees and bake for another 8 minutes.
Heat the tomato sauce of your choice in a saucepan.
For service, spoon some of the tomato sauce onto a plate. Place two of the beef and rice cakes on the sauce. Scatter a few of the roasted pepper squares around the ¦plate and serve.
HINTS: You can use ground turkey in this recipe if you wish. I used Newman’s Own tomato sauce flavored with basil and it was great.
Grouper Filet layered with Shrimp & Boursin Cheese
Serves 4
INGREDIENTS:
1/2 lb. cooked, peeled, deveined shrimp
(13-15/16-20 per pound)
1 lb. Boursin cheese
2 oz. fresh thyme
1 fresh lemon
salt and pepper to taste
3 eggs
8 oz. Grouper filet
2 oz. flour
2 T. olive oil
2 oz. white wine
Mousse: Boil shrimp, mix into a bowl with the cheese, thyme, fresh lemon, salt, and pepper. Add the eggs.
Grouper: Season with salt and pepper, dust lightly with flour. Heat oil in skillet until hot. Cook grouper on both sides to a golden brown.
Add mousse topping. Deglaze pan with white wine. Cook 8 to 12 minutes at 350 degrees until opaque. Serve & Eat up !!!!!
For those of you who love lemon chicken, why not add the taste of cheese to the mix
Swiss Chicken
INGREDIENTS:
boneless, skinless chicken breast
flour seasoned with salt and pepper
1-2 eggs
3/4 C. plain breadcrumbs
1/4 grated Swiss cheese
1 T. olive oil
1 T. butter
fresh lemon
PROCEDURE:
Pound the boneless chicken breast flat between two slices of wax paper. Drop it into some flour that's been seasoned with salt and pepper. This sets up a great base for an egg wash. Whip one or two eggs with a thimble of water. In another bowl combine 3/4 C. of plain breadcrumbs, and 1/4 C. of grated Swiss cheese. Wash the chicken in the egg wash then place it into the crumb and cheese mix. Make sure the breast is well coated on both sides.
To a pan add 1 T. of olive oil and the same about of butter. Sauté the chicken cutlet on both sides until lightly browned. Serve with a wedge of fresh lemon. Serve lemon juice over the entire cutlet
All of the recipes above were submitted by Rudy Lorenz
Artichoke Pasta Splurge
Shrimp Tortellini
INGREDIENTS:
3 tablespoons olive oil
1 medium onion
5 cloves of garlic
3/4 pound of fresh shrimp
9 ounce package of cheese stuffed tortellini
Salt
1/2 cup of basil
2 tomatoes
PROCEDURE:
Place three tablespoons of olive oil with 1 chopped medium onion and 5 cloves of sautéed cloves of garlic in a sauté pan. When the onions turn transparent, add the shrimp, peeled and de-veined. Sauté them until they begin to turn pink. Meanwhile, cook a 9-ounce package of multi-colored, cheese-stuffed tortellini in some boiling water. When you cook the tortellini or pasta if you would like, salt the water until it tastes like the ocean. When the shrimp takes on an orange-pink hue add two large peeled and fresh seeded tomatoes and a half cup of fresh basil. Add more basil if you would like, lower the heat and let it simmer.
As soon as the tortellini is cooked, drop it into the sauté pan with the other ingredients and gently combine it all together. Add some fresh basil buds, a couple of cherry tomatoes on the side and dust the top with some shredded parmesan cheese.
Chicken Marengo
INGREDIENTS:
2-3 T. olive oil
1/3 C. flour
salt and pepper
4 chicken thighs, skinless
3 garlic cloves, minced fine
1/2 red onion, sliced (approximately 1 C.)
8 oz. sliced mushrooms
1/2 C. dry white wine (Chardonnay is fine)
1 C. chicken broth
15 oz. can diced tomatoes
2 bay leaves
1 T. fresh thyme or 1 tsp. of dried thyme
1 tsp. ground white pepper
1 T. tomato paste
1/2 C. sliced black or kalamata olives
1-2 T. chopped fresh parsley
PROCEDURE:
Heat the olive oil in a pan that can eventually be covered. Dust the chicken thighs in the flour that's been seasoned with some salt and pepper. Fry the chicken over a medium high flame until it's a nice golden brown on both sides.
Remove the chicken to a plate. In the pan still on the burner, add the garlic and onion and stir to start the cooking process. When the onions begin to wilt, add and begin cooking the mushrooms. Next, add the white wine and stir to begin deglazing the pan. Add the broth, tomatoes, bay leaves, thyme and pepper. Stir to combine the items well, then nestle the chicken in the sauce.
Allow the dish to come to a boil, lower to a simmer, cover and cook for 30 minutes. Baste the chicken once or twice during the cooking time. Remove the cover, stir in the paste, olives and parsley. Simmer an additional 5 minutes, uncovered. Serve over rice.
HINTS:
You can use chicken breasts in place of or in combination with the thighs. Just be sure it's skinless. Boneless chicken is fine as well.
|
1/4 C. olive oil 1 T. balsamic vinegar 1 T. Dijon mustard 2-3 shots Tabasco 1/3 C. fresh dill weed |
1 T. fresh parsley 1 clove fresh garlic 1 T. onion 1 lb. cooked shrimps |
Dilled Shrimps
INGREDIENTS:
PROCEDURE:
Place everything but the shrimp in a food processor. Blend to a
smooth consistency. Pour into a bowl and cover, then refrigerate. When it's time to serve, toss the fresh shrimp with the dill sauce. Serve atop a pile of greens tossed with a bit of oil and vinegar. Or, serve the dilled shrimp on toothpicks as a canapé before dinner.
HINTS:
This sauce is great served with any cold, cooked seafood such
as scallops, lobster, even haddock or halibut filets. It's also good on a tossed salad
Shrimp Summer Salad
Serves 2-4
INGREDIENTS:
1 lb. raw shrimp, peeled and cut in half
1 T. olive oil
2 T. chopped parsley
fresh ground pepper
6 oz. jar marinated artichoke hearts
2 T. olive oil
1 T. chopped parsley
1 t. lemon juice
1 clove fresh garlic, crushed
1 yellow pepper, cleaned and quartered
1 c. tiny green peas, defrosted under running water
1 c. grape or cherry tomatoes, quartered
1/2 lb. pasta, small shapes, cooked and drained
3 T. parmesan cheese
PROCEDURE:
Toss the raw shrimps with the tablespoon of oil, 2 tablespoons of parsley and some black pepper. Place the pepper cuts in the center of an ovenproof tray. Then spoon the shrimps on either side. Make sure the shrimp are in a single layer. Broil until the peppers are charred and the shrimps are cooked. This will take 4-7 minutes. It all depends on your broiler and the level of the rack. Or, place the shrimps in a kebob basket and grill on all sides till done. Also grill the peppers.
Meanwhile, pull the artichokes from the jar and dice small. Place the artichokes in a mixing bowl. Add the oil, parsley, lemon juice and garlic to the jar of marinated artichoke juices. Shake and set aside. When the shrimps are cool, add to the bowl. Peel and dice the peppers and add to the bowl. Also add the peas, tomatoes and the half-pound of cooked pasta.
Pour the dressing from the jar in and also drop in the cheese. Stir to combine. Serve on a bed of chopped greens tossed with some oil and vinegar.
HINTS:
Orange, even green peppers will work in this recipe.
Submitted by Rudy Lorenz
Omelet in a Bag
This is a great recipe to use when you have a large group coming for breakfast or brunch. No one has to wait for you to prepare their special omelet. And….it’s easy!
INGREDIENTS:
Eggs – large or extra large
Butter
Cheeses – provide a variety
Ham
Onion
Green Pepper
Tomato
Hash Browns
Salsa
Any other "omelet favorites"
PROCEDURE:
Have everyone write their name on a quart-size freezer bag with permanent marker. Rub the inside of the bag with a teaspoon of butter. Crack 2 eggs into each bag (not more than 2) and shake to combine them.
Allow your guests to choose from the variety of omelet ingredients you provided and add them to their bags. Make sure to get the air out of the bag, zip it up and shake to mix the ingredients thoroughly.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, boil another pot of water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. This is nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and it’s a great conversation piece.
Submitted by Bill Crabb
Ready to cool down? Try this summer delight
Grilled Antipasto:
Serves 4-6
WHAT YOU'LL NEED:
1 each zucchini, yellow squash, red, yellow and green pepper
5-6 scallions
Olive oil
Seasoned salt
3-4 cloves crushed fresh garlic
1/2-3/4 lb. aged provolone cheese
1 C. green and Kalamata olives
4 hard cooked eggs
1/2 lb. dry sausage such as Abruzzi, Sopressata or salami
Fresh basil
LET'S COOK:
Start by washing and trimming the squash and peppers. Slice into wedges, then toss liberally with olive oil, crushed garlic, seasoned salt and pepper. Add the cleaned scallions and toss together well to evenly coat the vegetables in the oil and seasonings.
Grill the vegetables until they're just done. Back in the kitchen, arrange wedges of provolone on the edge of an attractive serving platter. Slice the sausage of your choice and arrange on the cheese. Pile the grilled vegetables in the center of the platter, arranging the scallions on the very top.
Place quarter cuts of the hard cooked egg around the platter, scatter with the olives and garnish with a final dusting of chopped fresh basil. Serve with a basket of warm, crusty bread. A bottle of Chianti is the perfect match.
MORE IDEAS:
You might add grilled fresh mushrooms, green beans, and even grilled carrots for additional appeal. Use any olive you like. Fresh parsley is a fine substitute for the basil.
Chicken Dijon
Serves 4
WHAT YOU'LL NEED:
3 Tbsp. Dijon mustard
2 clove garlic, crushed
2 Tbsp. chopped fresh parsley
4 boneless, skinless chicken breasts
1 tomato, diced
LET'S COOK:
Mix the mustard, garlic and parsley in a bowl. Trim the tenderloins from the chicken breasts and freeze them for a stir-fry later on. Mix the 4 chicken breasts into the mustard mix and coat them liberally. Cover the bowl and refrigerate for at least 2 hours. Overnight is best.
When it's time to cook dinner, preheat your oven to 400 degrees. Place the chicken breasts in a baking dish. Scrape any remaining mustard sauce from the bowl and evenly distribute it over the 4 pieces of chicken.
Next, evenly divide the diced tomato over the chicken. Slide the dish into the oven and cook, uncovered for 30 minutes. Serve immediately.
MORE IDEAS:
This is a great dish for a party. If there are any leftovers, slice the chicken and place on a bed of mixed greens tossed with oil and vinegar.
Enjoy! Rudy Lorenz
Power Drink
Almond Avocado
A handful of raw almonds
1 avocado
A few dates
Some water
Some crushed ice
1st grind up the almonds in the blender then add about a cup & a half of water. Blend some more then add the dates - about 4 (more or less) depending on how sweet you like it. Blend it some more, then add the avocado; blend some more, then add some crushed ice. Blend it thoroughly & enjoy a Fantastic healthy drink. This will make a couple of cups and you can get ready to enjoy your day!!!!
Almond Mango
Same as above but with1 mango
Almond Cherry
Same as above but with 1 handful of cherries
Almond Papaya
Same as above but with 1 papaya
Submitted by Steve & Sandra Vigil
Here is a nice way to prepare Pork
Tomato Garlic Pork
Feeds 2-3
WHAT YOU'LL NEED:
1 fresh pork tenderloin
salt and pepper
olive oil
3 cloves sliced fresh garlic
5 oz. can tomato juice
fresh chopped chives or parsley
LET'S COOK:
Trim any excess fat or gristle from the pork tenderloin. Cut it into 1 inch thick slices. Place the pork cut side down on the cutting board and, using the palm of your hand, press each one to flatten it. The goal is to make all the medallions of equal thickness; they’ll cook uniformly that way. Season both sides of each pork medallion with salt and pepper.
Heat a dash of oil in a sauté pan. Slide in the pork and cook on both sides until just done and nicely browned. Remove the pork to a plate and keep warm in a very low oven or warming drawer.
Leave the pan on the burner and add a tablespoon of olive oil and then the garlic. Stir it around to begin cooking the garlic, then pour in the tomato juice. Let the liquids reduce or cook down by 1/3 to 1/2, then pour it over the pork and serve!
MORE IDEAS:
Finely diced red onion will work in place of the garlic. V8 juice is a fine alternative for the tomato juice
Submitted by Rudy Lorenz
Holiday Meatballs:
1-1/2 pounds lean ground beef
2/3 cups dry bread crumbs
1 egg, slightly beaten
1/4 cup of water
1/2 cup of chopped onion
1 glove of garlic minced
1 tsp. salt and pepper
12 ounce bottle of chili sauce
10 ounce bottle of red current or grape jelly
Combine the first eight ingredients. Form 60 bite size meatballs and brown meatballs until cooked through. Combine chili sauce and jelly in small sauce pan; heat until jelly is melted. Drain meatballs and put in serving dish, cover with sauce and stir gently to coat. Serve warm.
Joyce Jeffords
Crab and Shrimp Casserole
1 can of lump crabmeat
1/2 lb boiled and peeled shrimp (chopped)
1/2 cup of diced celery
1/2 cup of diced onion
1/2 cup diced bell pepper
1 tbsp Worcestershire sauce
1/2 cup mayo
1/2 sour cream
1 cup cheddar cheese
Mix ingredients together and place in baking dish
Crumble 1/2 stack of saltine crackers over top
Drizzle with 1 stick of butter
Bake 350 for 30 minutes
Trisha Crabb
Must-Have Chocolate-Chip Cookies
Ingredients:
2 cups raisins
1 cup hot water
1 cup sugar
½ cup unsalted butter (1 stick)
1 cup peanut butter
1 cup liquid egg substitute
2 tsp vanilla
2 tsp cinnamon
1 tsp baking soda
1 cup all-purpose flour
3 ½ cups oats (not instant)
2 cups semisweet chocolate chips or chunks
¼ cup nonfat milk (use as needed)
Procedure:
Preheat oven to 350°. Combine the raisins and hot water; set aside. Cream sugar, butter, peanut butter, egg substitute, vanilla, cinnamon and baking soda. Add flour and beat until smooth. Stir in oats. Drain the raisins and mix them and the chocolate chips in by hand. If the batter is stiff, add milk by the tablespoon. Drop batter by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes - for a softer cookie, remove at closer to the 8-minute mark; if you like crunchy cookies, bake closer to 10 minutes.
VERSUS THE REAL DEAL: Uses about half the fat called for in traditional chocolate chip cookie recipes. The oats and raisins add a touch of healthy fiber. MAKES: 6 dozen; per cookie: 100 calories, 2g protein, 14g carb, 1g fiber, 5g fat, 2g saturated fat, 35mg sodium
Happy Munching!
Tuna surprise!
Cook the Tuna Helper as directed, add the vegetables, and then spice it up with one of the suggested seasonings. In 12 minutes you’ll have a delicious meal!
Awesome Desert
Put crushed Oreo Cookies in bottom of
9 x 13 Pyrex dish. Slice ice cream and lay over crushed cookies.
Spread Chocolate Fudge over ice cream.
Drizzle walnuts over Chocolate Fudge.
Cover and put in freezer until ready to serve. Cut into squares and top with Redi-Whip.
Dawn Wellhofer
Hurricane Cocktail
Combine all the liquid ingredients and mix well. Fill a hurricane glass with crushed ice and pour in the drink. Garnish with the fruit.
And enjoy the hurricane!
Kitty Litter Cake
|
CAKE
INGREDIENTS: 1 NEW pooper scooper |
1) Prepare and
bake cake mixes, according to directions, in any size pan. Prepare pudding and
chill. Crumble cookies in small batches in blender or food processor. Add a few
drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake
in a jar. Set aside.
2) When cakes are at room temperature, crumble them into a large bowl. Toss with
half of the remaining cookie crumbs, and enough pudding to make the mixture
moist, but not soggy. Place liner in litter box and pour in mixture.
3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape
the blunt ends into slightly curved points. Repeat with three more rolls. Bury
the rolls decoratively in the cake mixture. Sprinkle remaining white cookie
crumbs over the mixture, then scatter green crumbs lightly over top.
4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake
and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll
until pliable and hang it over the edge of the box. Place box on a sheet of
newspaper and serve with scooper. Enjoy!
Carrot-Pumpkin Bars with Orange Icing
A merger of two classics - carrot cake and pumpkin bars - adds up to new favorite-list cookies.
Prep: 25 min Cook: 20 min
Carbs: Carbohydrate 18g
Ingredients
2 cups all-purpose flour
· 2 teaspoon baking powder
· 1 teaspoon finely shredded orange peel
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 3 large eggs, beaten
· 1 1/2 cup packed brown sugar
· 1 cup canned pumpkin
· 2/3 cup cooking oil
· 1/4 cup milk
· 1 teaspoon vanilla
· 1 cup finely shredded carrots
· 1 cup chopped walnuts
· 1 1/2 cup sifted powdered sugar
· 1 - 2 tablespoon orange liqueur or orange juice
· 36 small walnut halves (optional)
Directions
1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside.
2. In a large mixing bowl stir together the flour, baking powder, orange peel, baking soda, and salt. Set the flour mixture aside.
3. In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk, and vanilla. Then stir in carrots and chopped walnuts.
4. Add egg mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter into the prepared pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread with Orange Icing; cut into triangles or bars. If desired, garnish each with a walnut half. Store in an airtight container in the refrigerator for up to 3 days. Makes 36 bars.
For Orange Icing: In a mixing bowl combine powdered sugar and enough of the orange liqueur or orange juice to make an icing that is easy to drizzle.
· Bake-Ahead Tip: Bake bars as directed; cool completely. Do not drizzle with icing. Place cut bars in a freezer container and freeze for up to 1 month. Before serving, thaw for 15 minutes. Prepare Orange Icing and drizzle as directed.
Submitted by:
Susan Allen