Family Food Favorites

Orange Spiced Pork Roast

2008-12-17T10:13:00.001-05:00

2-3 lbs boneless pork roast
Salt & pepper
1 tsp minced garlic
1 cup orange juice
2 tbsp Worcestershire sauce
1 tbsp mulling spices (cinnamon, allspice, cloves & orange rindnd)

1. Place the roast in a slow cooker and sprinkle with salt, pepper and minced garlic. Pour orange juice and Worcestershire sauce over the roast. Add mulling spices to the liquid and cover.

2. Cook roast about 8 hours on low or 4 to 5 hours on high

3. Turn the roast over about half way through cooking time so it flavors evenly.

4. Once the roast is cooked, it will be a fantastic main course served over rice, with your favorite side dishes, or in a sandwich.

5. The cooking liquid can also be made into a sauce or gravy; just remember to strain the liquid first to remove the leftover bits of mulling spice.

Crunchy Chicken w/ Sweet & Sour Sauce

2008-11-11T10:25:00.000-05:00

1/2 cup apricot preserves
2 tbsp ketchup
2 tbsp soy sauce
1 tsp Worcestershire sauce
4 chicken breast halves, boneless skinless
1/4 cup flour
2 eggs, beaten lightly
1 1/2 cups panko
1/4 cup olive oil

1. Make dipping sauce by mixing apricot preserves, soy sauce, ketchup, and Worcestershire sauce. Set aside.

2. Pound chicken to an even thickness. Season with salt and pepper. Place flour in one bowl, egg in another and panko in a third.

3. Heat oil in sauce pan. Dredge chicken in flour. Dip into egg mixture and then panko. Place each breast in hot oil and cook, turning once, until chicken is golden brown.

4. Slice chicken in strips and serve with dipping sauce.

Serves 4

Pumpkin Seeds

2008-10-08T12:09:00.001-04:00

4 cups water
pumpkin seeds
2 tablespoons butter
1/8 cup salt

1. Wash your pumpkin seeds

2. Boil water.

3. After water has boiled, place the clean seeds and 1/8 cup of salt into water for ten minutes. Stir constantly. Drain.

4. Melt butter & mix with seeds

5. Place the seeds on a 2 layer tin foiled pan and place in oven at 350 F for 30 minutes.

6. Do not refrigerate seeds. Put them in a sealed bowl and leave them on the counter.

Quick n Tasty Meatloaf

2008-09-12T08:37:00.001-04:00

1 pouch onion soup mix
2 eggs, beaten
1/2 cup ketchup
1/2 cup bread crumbs
2 lbs lean ground beef

Sauce
4 tablespoons apple cider vinegar
2-4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup

1. Preheat oven to 350° F (180° C).

2. Blend together Lipton Onion Recipe Soup Mix, eggs, ketchup and bread crumbs.

3. Add ground beef and combine well. Shape into a 9 x 5-inch (2 L) loaf pan.

4. Combine sauce ingredients and pour on top and sides of meatloaf.

5. Bake 70 minutes.

Scalini's Eggplant Parmigiana

2008-08-01T13:30:00.001-04:00

3 medium sized eggplants
1 cup flour
6 eggs, beaten
4 cups fine Italian bread crumbs, seasoned
Olive oil for sauteing
8 cups of marinara sauce (recipe below)
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 1/2 pounds of mozzarella cheese, shredded
2 cups of ricotta cheese

1. After you wash the eggplant, slice them into 1/4-inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.

2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.

3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.

4. Saute in preheated olive oil on both sides until golden brown.

5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.

Scalini's Marinara Sauce

2 Tbsp of chopped garlic
3 Tbsp of olive oil
8 cups chopped tomatoes (fresh or canned)
1 cup onions, chopped
1/2 cup of fresh chopped parsley
1 tsp oregano
1 tsp of crushed red pepper
1/8 cup of fresh chopped sweet basil
Pinch of thyme
Pinch of rosemary
One tsp salt
One tsp black pepper

1. Lightly saute the onions in olive oil in large pot for a few minutes.

2. Add garlic and saute another minute.

3. Add tomatoes and bring sauce to a boil, then turn heat low.

4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.

Crispy Baked Pesto Chicken

2008-07-10T11:16:00.000-04:00

4 small boneless skinless chicken breasts (1 lb./500 g)
1 pouch SHAKE'N BAKE Coating Mix
2 Tbsp pesto
1/4 cup shredded mozzarella

1. Preheat oven to 400ºF. Coat chicken evenly with coating mix. Place in 8-inch square baking dish.

2. Bake 20 min. or until chicken is cooked through (170ºF).

3. Top chicken evenly with pesto; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and lightly browned.

Slow Cooker Smoky BBQ Ribs

2008-06-07T09:15:00.002-04:00

3 1/2 lbs pork loin back ribs
1/4 cup packed brown sugar
1/2 tsp. fresh ground pepper
3 tbsp liquid smoke
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola
1 1/2 cups BBQ sauce

1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray.

2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour cola over everything.

3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they're tender by then). Remove the ribs from slow cooker, and drain and discard the liquid.

4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.

Note: After dipping the ribs in the BBQ sauce I prefer to sear them on the grill instead of returning to the crockpot

Ham Asparagus Gratin

2008-05-05T08:58:00.001-04:00

1 can (10 1/2 ounce) cream of mushroom soup
1/2 cup milk
1/4 tsp. onion powder
1/4 tsp. ground black pepper
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed cooked ham
3 cups hot cooked corkscrew-shaped pasta
1 cup shredded Cheddar cheese OR Swiss cheese

1. Mix soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in 2-qt. shallow baking dish.

2. Bake at 400°F. 25 min. or until hot. Stir.

3. Sprinkle with remaining cheese. Bake 5 min. or until cheese is melted.

Easy Scalloped Potatoes

2008-04-03T07:31:00.000-04:00

5 cups thinly sliced potatoes
2 cups sliced onions
1/4 cup all-purpose flour
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 1/2 cups milk
1/4 cup butter, melted
salt and pepper

1. In a bowl mix the soup, milk, salt and pepper; set aside.

2. Grease a 13"x9"x2" oven proof dish.

3. Put 1/3 of the potatoes, 1/3 of the onions, 1/3 butter, 1/3 flour and a 1/3 of the soup mixture in the greased dish.

4. Repeat with 2 more layers ending with the soup mixture.

5. Bake uncovered at 350F degrees for 1 and 1/2 hours or until potatoes are done and golden.

Crock Pot French Onion Soup

2008-03-01T10:21:00.001-05:00

3 medium vidalia onions, sliced thin
1/4 cup butter
4 cups beef broth
1 teaspoon worcestershire sauce
2 cups toasted croutons
4 slices swiss cheese

1. Add first four ingredients to your crockpot.

2. Cover and cook on High for 4-6 hours.

3. Place a slice of cheese on the bottom of your bowl.

4. Add the soup followed by your croutons.

5. As you stir your soup all that good cheese gets swirled around.

Garlic Chicken

2008-02-06T10:39:00.000-05:00

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

1. Preheat oven to 425 degrees F (220 degrees C).

2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Serves 4

French Toast

2008-01-02T08:42:00.000-05:00

4 eggs
2/3 cup whole milk
1/3 cup flour
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 slices Texas toast thick bread
3 tablespoons butter
powdered sugar
butter
syrup

1. Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.

2. Heat a large skillet, or griddle.

3. When the skillet is hot, add 1 tablespoon butter.

4. If the butter smokes, your pan is too hot; turn down the heat.

5. Dip each slice of bread into the batter for 30 seconds on each side.

6. Let some of the batter drip off, then put in skillet.

7. Cook each slice 1 1/2-2 minutes per side until each side is golden brown.

8. Add more butter, if necessary, to cook all of the slices.

9. To serve, put on plate, dust with powdered sugar. Serve with butter & hot syrup.

Serves 6-8

Cranberry Sauce

2007-12-05T12:40:00.000-05:00

12 ounces cranberries
1 cup white sugar
1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Pepper-Stuffed Herb Chicken

2007-11-04T09:38:00.000-05:00

1 tbs olive oil
1 onion, chopped
2 red bell peppers, cut into strips
2 cloves garlic, pressed
salt & pepper to taste
1/2 tsp oregano
1/2 tsp basil
1/4 cup Feta cheese
4 chicken breasts (with skin and bone)
3/4 cup white wine
1 tbs butter

1. Preheat oven to 425 degrees F

2. In a skillet, heat the olive oil, add the onion, pepper, garlic, salt and pepper, and herbs and cook till onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute.

3. In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops of the chicken with salt and pepper, and place in a metal baking dish.

4. Roast chicken for about 30 to 40 minutes or until chicken juices run clear when pierced with a fork. Remove the chicken from the pan and keep warm.

5. Heat the pan on the stovetop, about medium-high heat. Add the white wine and, using a wire whisk, get all the browned goodies off the bottom of the pan, whisking as you go. Let the pan juices reduce to about half. Remove from heat, add the butter, whisk well, and serve over the top of the chicken.

Cheddar Apple Pie Dip

2007-11-01T13:29:00.000-04:00

1/4 cup firmly packed brown sugar
1/4 tsp. ground cinnamon
1 cup red apple, finely chopped
1 cup green apple, finely chopped
1/2 cup walnut pieces, coarsely chopped
1 (8oz)pkg cream cheese, softened
1-1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream

1. Preheat oven to 375°F. Combine brown sugar and cinnamon in medium bowl. Add apples and walnuts; toss until evenly coated. Set aside.

2. Mix cream cheese and cheddar cheese in medium bowl. Add sour cream; stir until well blended. Spread into 9-inch pie plate; top with apple mixture.

3. Bake 20 minutes or until heated through.

Serve-with Suggestions: Simple Pleasures Cinnamon Snaps

Witch's Brew

2007-10-30T09:49:00.001-04:00

1 (6oz) package lime gelatin
2 cups boiling water
3 cups chilled pineapple juice
1 (2L) bottle chilled lemon-lime flavored soda or ginger ale
2 cups chilled vodka (optional)

1. Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved.

2. Stir in the pineapple juice, the entire 2 liter of soda and the vodka. Let cool to room temperature

Pumpkin Pie Dip

2007-10-03T13:57:00.000-04:00

A dessert dip that tastes better than the real thing!

1 (16oz) container frozen whipped topping, thawed
1 (5oz) package instant vanilla pudding mix
1 (15oz) can pumpkin pie filling

1. In a large bowl, mix together instant vanilla pudding mix & pumpkin pie filling.

2. Fold in the thawed frozen whipped topping.

3. Chill in the refrigerator until serving.

Serve-with Suggestions: Simple Pleasures Spice Snaps

Festive Tip: Hollow out a mini pumpkin. Put the dip inside and serve.

September Morn

2007-09-27T12:49:00.002-04:00

2 oz light rum
1/2 oz lime juice
1 tsp grenadine
1 egg white

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled highball glass

Spicy Asian Eggplant w/ Tofu & Red Pepper

2007-09-24T12:21:00.000-04:00

1 tbsp oyster sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tbsp olive oil
10 oz tofu, cut into 1-inch cubes
2 tsp minced fresh garlic
3 red chiles, cored, seeded and cut into very thin slices
1 red bell pepper, cored, seeded and cut into 1/2-inch squares
4 Asian eggplants, cut diagonally into 1/2-inch-thick slices

In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; sauté until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately.

Serves 4

Busy Night Lasagna

2007-08-20T08:35:00.000-04:00

On step 2 I prefer to layer the pasta and cheeses in the casserole dish instead of all the cheese sitting on top.

1 pkg fresh tortellini (cheese filled)
1 jar pasta sauce
1/2 lb ground beef
1 cup mozzarella cheese
1/4 cup grated parmesan cheese

1. Cook pasta according to package instructions. While pasta is cooking, brown ground beef. Add pasta sauce to cooked beef and heat through. Drain cooked tortellini and return to pot. Add meat sauce to pasta in pot and stir.

2. Pour pasta and sauce mixture into a casserole dish. Sprinkle with mozzarella and parmesan cheeses.

3. Bake uncovered at 400 degrees for 15 minutes, until sauce is bubbly. Broil to brown cheese if necessary.

4. Let stand several minutes before serving.

Serves 4

Posted by Rae

Seared Salmon with Lemon Sauce

2007-07-17T10:29:00.000-04:00

salt & pepper to taste
4 salmon fillets
1 tbsp olive oil
1/4 cup chicken broth
1/2 lemon, cut in wedges and with seeds removed
1 tbsp butter

1. Heat your skillet over medium-high heat for about 3 minutes or so. While the skillet is heating, salt and pepper your salmon on both sides.

2. Add the olive oil to the hot skillet and move it around to coat. Give it a minute to heat.

3. Add the salmon fillets and cook for about 3 minutes on each side. Remove them from the skillet and keep warm.

4. Add the chicken broth to the pan and, using a wire whisk, deglaze the pan well. Allow this mixture to reduce slightly. Now squeeze the lemon into the pan and whisk again. Take the pan off the heat and whisk in the butter till well incorporated. Serve immediatley with the sauce spooned over the top of the seared fish.

Makes 4 servings

Low Carb sides: Serve with steamed broccoli and Baked Cheesy Cauliflower
Regular side: Add steamed red potatoes

1 serving: 256 calories; 12g fat; 34g protein; 1g carbs; trace dietary fiber; 96mg cholesterol; 191mg sodium

Source: Saving Dinner the Low-Carb Way

Posted by Rae

Bacon Wrapped Smokies

2007-06-16T10:16:00.001-04:00

The brown sugar and bacon combine beautifully and give such a great taste. I personally like to use maple flavoured bacon.

Prep: 45 MIN Cook Time: 45 MIN

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Makes 16 servings.

1 serving: 167 Calories; 11.3g Fat; 24mg Cholesterol; 399mg Sodium; 10.5g carbs; 0g Fiber; 5.9g Protein

Source: All Recipes

Posted by Rae

Teriyaki Lamb Kebabs

2007-05-18T13:27:00.001-04:00

1 1/2 pounds bonless lamb, cut into 1 inch cubes
3 bell peppers (various colors) cut into 1 inch pieces
2 medium red onions, cut into 1 inch pieces
1 pineapple, cut into 1 inch cubes
8 mushroom caps

Marinade
1/4 cup red wine
2 tablespoons olive oil
2 tablespoons terijaki sauce
4 cloves garlic, minced
grated rind of 1 lemon
1 teaspoon black pepper
1/2 teaspoon ground ginger

1. Combine all ingredients for the marinade. Mix well and set aside.

2. Skewer lamb pieces, fruit and vegetables onto skewers alternating pieces. Place skewers in a baking dish and pour marinade over top. Turn to coat evenly. Cover and refrigerate for up to 8 hours turning occasionally.

3. Preheat grill. Place kebabs on grill, brush with marinade and grill for 12 to 15 minutes turning three times during the grilling. Remove when done and serve.

Shrimp Tofu Curry

2007-05-11T08:26:00.001-04:00

20 – 25 large shrimp
2 plum tomatoes, diced
1 – 2 tablespoon curry
pepper, salt, chili pepper flakes – to taste
¼ cup coconut milk
2-3 cups chicken broth
1 onion
3 cloves garlic
2 tablespoons cilantro, chopped
¼ brick of firm tofu, diced
2 tablespoons olive oil
¼ cup flour

Fry onions and garlic in oil.

Throw in shrimp cook until slightly pink.

Throw in cilantro and tomatos.

Throw in broth, pepper, salt, pepper flakes and tofu.

Stir in coconut milk.

Use flour to thicken sauce.

Pour over rice.

4 servings

Orange Smoothie

2007-05-06T19:12:00.000-04:00

1 cup vanilla ice cream or frozen yogurt
3/4 cup milk
1/4 cup frozen orange juice concentrate

Place all of the ingredients into a blender. Process until smooth. Pour into 2 glasses & serve immediately.

Crab Spirals with Lemon & Dill

2007-04-12T20:38:00.000-04:00

Great make-ahead treat.

Prep: 10 MIN Chill Time: 2 HRS

1 pkg (250 g) spreadable light cream cheese
2 tbsp chopped green onion
1 1/2 tbsp chopped fresh dill or 1 tsp dried dill weed
1 tbsp lemon juice
1/4 tsp pepper
4 8-inch spinach wraps
1 pkg (227 g) crab flavoured seafood, leg style

1. Combine cream cheese, green onion, dill, lemon juice & pepper; mix well. Spread evenly over spinach wraps.

2. Place two crab legs, end to end, on each wrap; roll up tightly to enclose crab. Wrap in plastic wrap.

3. Refrigerate 2 hours or overnight.

4. Remove plastic wrap; slice into 1-inch pieces.

Makes 32 appetizers

Posted by Rae

Irish Lamb Stew

2007-03-15T10:38:00.000-04:00

A rich and hearty stew. It tastes even better the next day reheated!

Prep:20 MIN Cook:2 HRS 25 MIN

1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes, cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Makes 10 servings.

Per serving: 677 calories; 40.7g fat; 157mg cholesterol; 1031mg sodium; 26.1g carbs; 4.3g fiber; 45.3g protein

Source: All Recipes

Posted by Rae

Shrimp Etoufee

2007-03-06T09:33:00.000-05:00

Delicious shrimp dish with a cajun flair!

Prep: 30 MIN Cook: 1 HR & 40 MIN

1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

1. In a large skillet, melt butter and saute onions,celery and garlic for about 45 minutes or until they are cooked down.

2. Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.

3. Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Makes 20 servings

1 serving: Calories 184; Fat 10.5g; Cholesterol 199mg; Sodium 304mg; Carbohydrates 3.8g; Dietary Fiber 0.8g; Protein 19.8g

Source: All Recipes

Posted by Rae

Feta & Garlic Pate

2007-02-05T10:50:00.000-05:00

An easy to make appetizer for parties.

2 garlic cloves, minced
4 anchovy fillets, minced
6 tbsp butter, softened
10 oz cream cheese, softened
6 oz feta cheese
1/4 cup sour cream
2 tbsp green onion, minced
Tabasco sauce, few drops
1 tsp pepper, freshly ground

Mix all ingredients together. Refrigerate for at least 4 hours to allow flavors to blend.

Serve with crackers.

Posted by Rae

Basic Stir Fry Sauce

2007-01-13T04:10:00.000-05:00

1 1/2 tsp. sesame oil
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1/2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/8 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. lemon or lime juice
1 1/2 tsp.cornstarch
1 Tbs. rice wine or sherry

1. Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor.

2. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring.

3. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

Grilled Marinated Chicken

2007-01-10T10:51:00.000-05:00

I like to use skinless chicken breasts with this marinade. It's really tasty!

4 lbs. chicken parts of your choice
1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup vegetable oil
2 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1/2 tsp. pepper

Place marinade with chicken in a large ziploc bag and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can broil or bake the chicken in the oven.

Mushroom Casserole

2007-01-09T09:58:00.000-05:00

2 tablespoons of butter
2 stalks of celery finely chopped
1 cup of onion diced
2-3 large cloves of garlic minced
3/4 tsp of salt
1/4 tsp of thyme
1/4 tsp of dry mustard

2 lbs of mushrooms coarsely chopped
lots of pepper (fresh ground if you can)

2 tablespoons of flour

4 tablespoons of sherry

4 slices of 100% whole wheat toast - crispy and buttered.

1/2 cup of sharp cheese

4 large eggs
1 cup of milk
Paprika

Saute onions, celery and herbs over a medium heat until onions are clear (about 8 min).

Add mushrooms and pepper and saute for another 5 minutes.

Slowly add flour, cook for 3 - 5 minutes. Add sherry, cook for another 3 -5 minutes. Place contents into a buttered casserole dish.

Top with bread, followed by cheese.

In a seperate bowl, mix eggs and milk together. Pour over mix.

Sprinkle paprika on top.

Cook in 350 oven for 45 minutes.

(blatanly stolen from the Enchanted Broccoli Forest.)

Candy-Cane-Tini

2006-12-15T10:45:00.002-05:00

1 ½ oz vodka
1 tsp peppermint schnapps
1 oz club soda
Mini candy cane, for garnish

Shake ingredients in a cocktail shaker with ice. Strain into glass. Place a candy cane in the glass. It will turn the drink pink and adds to the flavor.

Option: Create a candy cane "rimmer" with crushed candy canes.

Brie with Almonds

2006-12-02T10:25:00.000-05:00

1 whole round Brie cheese (4 1/2 ounces)
2 tbsp butter or margarine
1/4 cup sliced almonds, toasted
1 tablespoon brandy, if desired
Chopped fresh parsley, if desired
Assorted crackers, if desired

1. Set oven control to broil. Place cheese in ovenproof pie plate or pan. Broil cheese with top 3 to 4 inches from heat about 2 minutes 30 seconds or until soft and warm.

2. Melt butter; stir in almonds and brandy. Pour over cheese. Garnish with parsley. Serve with crackers.

Vegetable Quiche Cups To Go

2006-11-20T21:10:00.000-05:00

1 10oz package frozen spinach
3/4 c egg subsitute or egg whites
3/4 c shredded reduced fat cheese
1/4 c diced green pepper
1/4 c diced onions
3 drops hot sauce (optional)

1. Microwave spinach on high for 2 1/2 min. Drain excess liquid.

2. Line 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

3. Mix all ingredients together and divide evenly among muffin cups. Bake at 350 F for 20 min. or until knife comes out clean.

Tip: Quiche cups can be frozen and reheated in the microwave, but not in foil. Any combination of veggies and lo fat cheese can be used

Serves 6

Per serving: 77 calories, 9g protein, 3g carbs, 3g fat, 2g saturated fat, 160mg sodium, 10mg cholesterol, 2g fiber

Witches Fingers

2006-10-27T08:59:00.000-04:00

These creepy little cookies are easy to make and fun too!

1 cup butter, softened
1 cup icing sugar (powdered sugar)
1 egg
1 tsp almond extract
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel

1. In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes.

2. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle.

3. Place on lightly greased cookie sheet in 325 degree oven for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool.

4. Repeat with remaining dough. Makes about 5 dozen fingers

Thai Tuna Salad

2006-10-13T17:52:00.000-04:00

1/4 cup mayonnaise
1/4 cup sour cream
2 tsp Thai green curry paste
1 celery stalk, chopped
1 green apple, cored & chopped
2 tbsp chopped parsley (optional)
1 can (6.5oz) water-packed tuna
salt

Stir mayo with sour cream, curry paste, celery, aple and parsley until evenly combined. Drain tuna and break apart using a fork. Add to mayo mixture and stir until evenly combined. Season with salt to taste. Serve as a sandwich filler or as part of a salad plate.

Serves 2-3

1 serving: calories 220; fat 15g; carbs 9g; fiber 2g; protein 12g

Tip: Save calories by substituting low-fat mayonnaise and sour cream.

Kahlúa Cheesecake

2006-10-11T12:14:00.000-04:00

1 1/2 cups OREO Baking Crumbs
/4 cup melted butter
1/2 cup caramel sauce
3 pkgs (250 g each) softened cream cheese
3/4 cup sugar
3 eggs
1/4 cup Kahlúa
6 squares melted semi-sweet chocolate
whipped cream

1. Pre-heat oven to 350F.

2. Combine OREO Baking Crumbs with melted butter. Press on bottom and 1 inch up sides of 9 inch springform pan. Pour caramel sauce over crust.

3. Beat cream cheese and sugar until smooth. Add eggs, one at a time and mix until just blended. Stir in Kahlúa and semi-sweet Chocolate; pour into crust.

4. Bake at 350F for 45-50 minutes or until centre is almost set. Cool completely, then refrigerate 3 hours or overnight.

5. Garnish with whipped cream, drizzled caramel sauce and grated chocolate.

Tip: To soften cream cheese place unwrapped packages in microwaveable bowl. Microwave on HIGH for 30 seconds.

Cornucopia

2006-10-09T11:59:00.000-04:00

3 containers refrigerated soft bread stick dough
1 egg
1 tablespoon water

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch cookie sheet with non-stick cooking spray.

2. Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.

3. Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.

4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.

5. Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)

6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

Source: AllRecipes.Com

Chili-Cheese Popcorn

2006-10-04T16:55:00.000-04:00

A light snack with just the right zing.

8 cups air-popped popcorn
4 tsp butter, melted
1 tsp chili powder
1/4 tsp each ground cumin, pepper & salt
1 tbsp grated parmesan cheese

Place popped popcorn in a clean plastic bag. Combine butter with chili powder, cumin, pepper & salt. Drizzle into popcorn bag and add parmesan cheese. Shake to combine.

Makes 10 servings

1 serving: calories 47; fat 2g; carbs 5.5g; fiber 1g; protein 1g

Famous Pink Recipes

2006-09-16T09:49:00.000-04:00

In support of the CIBC Run For The Cure on Oct 1st.

To make a donation to me or another participant on the team I'm running with visit our site by clicking here!

Anise-Flavoured Beet Salad:

1 lb Beets, peeled, halved and cut into 1/2-in (1 cm) slices
6 tbsp Olive oil
1/4 cup Red wine vinegar
Salt and black pepper, to taste
1 Small onion, halved and thinly sliced
1/2 tsp Crushed fennel seeds

1. Cover beets with water, bring to a boil, then simmer, covered, until tender,
about 1 hour.

2. Drain and cool.

3. In a medium bowl beat together oil, vinegar, salt and black pepper.

4. Stir in onion and fennel seeds; mix in beets gently.

5. Refrigerate until needed.

Makes 4 servings.

**********

Double Chocolate-Hazelnut Truffle Tart:

2 cups All-purpose flour
1/2 cup Cocoa
6 tbsp Granulated white sugar
1 cup Unsalted butter, cubed
4-6 tbsp Orange juice, more if needed

Filling:
1 1/2 cups 35% cream
1 lb Bittersweet chocolate, chopped
3 tbsp Unsalted butter

Garnish:
Fresh raspberries

1. Prepare the pastry: In a food processor, gently combine flour, cocoa and sugar. Slowly add butter until the mixture is just crumbly. Add enough orange juice for mixture to come together.

2. Remove from food processor and form into a ball. Flatten slightly, wrap in plastic wrap and refrigerate for 30 minutes.

3. Remove pastry from refrigerator and roll out until thin on floured surface. Place in 10-in (25 cm) tart or flan pan with removable bottom. Prick base slightly.

4. Place a sheet of parchment or foil over pastry and weight down with beans or rice. Bake in 350°F (180°C) preheated oven for 30-40 minutes or until cooked through. Cool completely.

5. Prepare the filling: Bring cream to a boil in a medium pot, over medium heat. Add chocolate and stir until melted. Stir in butter. Pour dark chocolate cream into tart pan. Chill to set slightly. Garnish with raspberries placed around rim of tart.

Makes 1 tart

**********

Smoked Salmon, Cream Cheese and Caper Quesadillas:

1/4 cup Olive oil, more for brushing
1 pkg (8oz) White button mushroom, wiped clean and sliced very thin
Salt and fresh ground pepper, to taste
1 pkg (8oz) Cream cheese, softened
2 tbsp Capers, chopped, more if desired
40 Baby spinach leaves or arugula
1/2 lb Smoked salmon, thinly sliced
10 Tomato, Spinach or Plain 10in (25 cm) Tortilla Wraps, cut into bite-size shapes with cutters

1. Heat olive oil in a medium skillet over medium-high heat.

2. Add mushrooms; cook and stir until softened and slightly coloured, 3 to 5 minutes. Season with salt and pepper and set aside.

3. In a small bowl or food processor, blend together cream cheese and capers. Season as necessary and set aside.

4. Arrange half of the spinach tortillas on parchment-lined baking sheets.

5. Spread a thin layer of cream cheese mixture on tortillas.

6. Place spinach or arugula on top of cheese.

7. Cover with cooked mushrooms.

8. In one even layer arrange smoked salmon on top.

9. Spread another thin layer of cream cheese mixture on remaining tortillas.

10. Place second tortilla cream cheese side down on top of filling. Press down so that layers stick together.

11. Cover tortillas with plastic wrap or a damp towel to prevent them from drying out.

12. Brush each side with olive oil and broil until golden brown and crisp.

Makes 40 appetizers.

**********

Sour Cherry Soup:

4 cups Pitted fresh or defrosted sour cherries
1 cup Fruity red wine, such as Beaujolais
1/2 cup Orange juice
1/4 cup Packed fresh mint leaves
1/4 cup Honey

Garnish:
Yogurt or sour cream
Fresh mint leaves
Orange zest

1. In a saucepan over medium heat, combine cherries, wine, orange juice and mint leaves. Bring to a boil; reduce heat and simmer 5 to 7 minutes.

2. Remove mint leaves, if desired. Stir in honey.

3. In batches, transfer to blender and purée until smooth.

4. Cover and refrigerate for several hours before serving.

5. Serve garnished with yogurt or sour cream, mint leaves and orange zest.

Makes 4 servings.

**********

Ziti with Shrimp and Fennel in a Roasted Tomato Cream Sauce:

1 lb Ziti
Olive oil
6 Medium tomatoes, cored and diced olive oil, as needed
2 tbsp Olive oil
3 Large garlic cloves, finely minced
1 Large shallot or green onion, finely diced
Large pinch of saffron, soaked in 1/4 cup (50 mL) of hot stock,wine or water for 15 minutes
1 lb Shrimp, shelled, tails removed and deveined
1/2 cup Pernod or dry white wine
1 Small fennel, finely chopped
2 cups 35% cream
Salt and black pepper, to taste

Garnish:
2 tbsp Fresh parsley, finely chopped (prepare just before serving)
1 Lemon, juiced

1. Prepare pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 10 to 12 minutes. Drain pasta and cool immediately under cold running water. Toss liberally with olive oil. Set aside.

2. Prepare tomatoes: Toss diced tomatoes with olive oil and lightly sprinkle with salt and black pepper. Transfer to medium casserole dish and bake in 350°F (180°C) preheated oven, uncovered, for about 30 minutes.

3. Prepare sauce: In a medium skillet, over medium heat, heat 2 tbsp (30 mL) olive oil. Add garlic and shallots, stirring continuously, about 2 minutes.

4. Add saffron and cook until liquid evaporates.

5. In a medium bowl, season shrimp liberally with salt and black pepper; toss well. Increase heat and add shrimp to skillet while tossing rapidly until just pink and still opaque, about 1 minute or less. (Alternatively shrimp may be grilled.)

6. Remove skillet from heat and add Pernod. Return to heat for one half a minute and remove shrimp; set aside.

7. Add fennel to skillet and sauté on low heat for several minutes until tender.

8. Add roasted tomatoes and simmer, covered, about 8 minutes. Season as necessary.

9. Add cream and simmer until mixture is reduced by half. Adjust seasoning.

10. Reheat shrimp in sauce just before serving. Do not overcook.

11. To serve: Reheat cooked pasta in pan, stirring frequently for a few minutes. Toss with pasta sauce, chopped parsley and lemon juice.

Makes 4 servings.

**********

All of the recipes courtesy of Marian Staresinic, The Cooking Studio

Source: KitchenAid Cook for the Cure

Patriotic Pie

2006-09-11T09:00:00.000-04:00

Crust:
1 package Duncan Hines Blueberry Muffin Mix, seperated
1/4 cup butter or margarine, softened

Filling:
1 quart vanilla ice cream, softened. (see Tip)
1/2 cup crumb mixtures, reserved from Crust

Topping:
Can of blueberries from Mix
1 pint fresh strawberries, rinsed, drained and sliced
2 tbsp sugar (optional)

1. Preheat oven to 400F. Grease 9-inch pie plate.

2. For crust, place muffin mix in medium bowl. Cut in butter with pastry blender or two knives. Spread evenly in ungreased 9-inch square baking pan. Do not press. Bake at 400F for 10-12 minutes. Stir. Reserve 1/2 cup crumb mixture against bottom and sides of pie plate to form crust. Cool completely.

3. For filling, spread ice cream over crust. Sprinkle with reserved crumb mixture. Freeze several hours or until firm.

4. For topping, rinse blueberries from Mix with cold water and drain. Combine strawberries and sugar, if desired.

5. To serve, let pie stand 5 minutes at room temperature. Top with blueberries and strawberries.

Serves 8

Tip: Ice cream can be softened by allowing to stand at room temperature for 15 minutes or place in refridgerator for 30 minutes.

Source: Great American Favorite Brand Name Cook Book

Chicken with Dijon-Tarragon Sauce

2006-09-03T22:40:00.000-04:00

1 tbsp olive oil, divided
1 tbsp butter, divided
4 boneless, skinless chicken breasts
salt & pepper to taste
1 small onion, diced fine
3/4 cup chicken broth
1/4 white wine
1/3 cup half and half
1 tsp tarragon
2 tsp Dijon mustard

1. In a skillet, melt half of each of the butter and olive oil together over medium-high heat. Season the chicken breasts with salt and pepper to taste. Cook until nicely browned on both sides, about 5 minutes per side, depending on the thickness. Remove from skillet and keep warm.

2. Add remaining butter and olive oil, then add the onion. Cook over medium heat until soft, about 3 minutes. Add the chicken broth and simmer until it has reduced. Use a wire whisk to get up all the browned bits off the bottom of the pan. Now add the wine. Cook for another 2 minutes and reduce the heat.

3. Add the half and half, tarragon, and Dijon into the skillet. Increase the heat, but don't boil it hard or the sauce will break. Allow to cook until slightly thickened; add the chicken back into the pan (and any juices that may have collected) and cook for a few more minutes.

Serve with sauce ladled over the top.

Serves 4

Greek Lamb Chops

2006-09-01T10:00:00.000-04:00

4 lamb chops
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup fresh mint, chopped
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper

1. Combine olive oil, vinegar, mint, and garlic in a small bowl. Mix well. Pour into a resealable bag and add lamb chops. Refrigerate for 2 hours.

2. Preheat grill. Remove lamb chops from marinade and season with salt and pepper. Place on hot grill and cook for about 6 minutes per side or until done.

Serves 4

Mai Tai Slush

2006-08-12T10:15:00.001-04:00

1.5 cups pineapple juice
2 cups lemon or lime sherbert
1 cup crushed ice
1/4 cup rum
2 tbsp orange liqueur
lime slices

Combine all ingredients, except lime slices, in blender. Process until well blended. Pour into glasses. Garnish with lime slices.

Makes 4-6 servings

Posted by Rae

Pesto Crostini

2006-08-05T09:33:00.000-04:00

3 cups packed fresh basil leaves, washed, dried
1/3 cup Kraft Signature Classic Herb Dressing
1/3 cup grated parmesan cheese
2 pkg (250g each) spreadable cream cheese
48 baguette slices, 1/4 inch thick, toasted

1. Place basil, dressing and parmesan cheese in food processor or blender container; cover. Process until well blended.

2. Spread 2 tsp cream cheese onto each baguette slice, top with 2 tsp of the pesto mixture.

Makes 24 servings, 2 slices each.

Posted by Rae

Turkey Meatballs

2006-07-30T09:50:00.000-04:00

1 lb Hot Italian turkey sausage
2 oz breadcrumbs
1 beaten egg
2 oz parmesan cheese
1 tsp crushed red pepper
2 cloves garlic chopped
3 oz raisins
1/4 cup flour
1 can of tomato sauce

Mix the first seven ingredients together snd shape into meatballs. Coat with flour.
Saute in skillet,cover with tomato sauce and cook in oven at 350F for twenty minutes.

Posted by Crazy Gramma

Fresh Strawberry Muffins

2006-07-17T11:13:00.000-04:00

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups chopped strawberries
3 teaspoons sugar
1/2 teaspoon cinnamon

Cream butter and sugar. Add egg, beat well. Sift flour, baking powder and salt. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries. Spoon batter into muffin pans. Combine sugar and cinnamon. Sprinkle over batter. Bake at 400F for 20-25 minutes.

Makes one dozen muffins

Posted by Rae

Horseradish Coleslaw

2006-07-07T12:05:00.000-04:00

1/2 cup mayonnaise
1/4 cup sour cream
1/2 tbsp horseradish
1/2 tbsp of sugar
1/2 tsp dry mustard
juice of 1/2 a lemon
1 lb bag coleslaw mix

To prepare dressing, combine first six ingredients together. Add to coleslaw mix. Let sit for one hour or overnight.

Serves 4-6

Posted by Rae

Canadian Flag "Cake"

2006-07-01T10:06:00.000-04:00

Prep: 15 min
Ready In: 4 hr 30 min

1 pkg. (298 g) pound cake, cut into 10 slices
2 cups boiling water
2 pkg. (85 g each) JELL-O Strawberry Jelly Powder
3 cups ice cubes
3 cups sliced fresh strawberries, divided
2 cups thawed COOL WHIP Whipped Topping

LINE bottom of 13x9-inch pan with cake slices; set aside.

STIR boiling water into combined dry jelly powders in large bowl at least 2 min. until jelly powder is completely dissolved. Add ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Stir in 1 cup of the strawberries. Spoon over cake slices. Refrigerate 15 min. Cover evenly with the whipped topping.

REFRIGERATE 4 hours or until jelly is firm. Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag. Store in refrigerator.

Serves: 12

Variation:
You can also quick-set the jelly using frozen sliced strawberries. Dissolve the jelly powders in boiling water as directed. Stir in 1 cup each frozen strawberries and ice cubes. Stir 3 to 5 min. or until thickened. Remove any unmelted ice. Continue as directed, decorating with 2 cups sliced fresh strawberries.

Make Ahead:
Using a toothpick, trace a maple leaf pattern on top of dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.

Source: Kraft Canada

Posted by Rae

Scallops Sweetheart

2006-06-14T09:56:00.000-04:00

1/2 pound (250g) sea scallops
skim milk
2 tbsp flour
1 tbsp olive oil
1/2 cup white wine
1/2 cup shallots, chopped
2 tbsp green onion, chopped
2 tsp fresh parsley
lemon juice
pepper to taste

1. With a cleaver, flatten scallops; dip in milk and roll in flour.

2. Saute scallops in olive oil for about 2 minutes. Transfer scallops to a dish; pour white wine into skillet.

3. Place shallots, green onion and parsley in skillet with wine. Simmer for a minute or so and pour over scallops. Season with lemon juice and pepper.

Serves 2

Posted by Rae

Orange Berry Smoothie

2006-06-13T18:43:00.000-04:00

1 cup (250mL) orange juice
1/2 cup (125mL) blueberries
2 scoops fat free vanilla-flavoured frozen yogurt
1 tablespoon (15mL) honey
1/4 teaspoon (1mL) vanilla extract
1 cup (250mL) crushed ice

- Place all ingredients in a blender and blend until smooth. Pour smoothie into a large glass and garnish if desired.

Makes 3 servings

Posted by Rae

Baked Potato Soup

2006-06-09T16:00:00.000-04:00

2 medium potatoes (about 2 cups chopped)
3 tbsp butter
1 cup diced white onion
2 tbsp flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half and half

Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

2. As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tbsp of shredded cheddar cheese, a half tbsp of crumbled bacon and a tsp or so of chopped green onion. Repeat for remaining servings.

Serves 6-8

Posted by Rae

Creamy Lemon Asparagus Risotto

2006-05-26T16:21:00.000-04:00

2 tbsp olive oil
1 medium onion, finely chopped
2 cups minute rice, uncooked
1/2 lb asparagus, cut into 1 inch pieces
2 cups chicken broth
2 tsp light cream cheese
grated peel and juice of 1 lemon

1. Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until tender.

2. Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 minutes.

3. Add cream cheese, peel and juice; stir until well blended.

Makes 6 servings

Posted by Rae

Tortellini Vegetable Melt

2006-05-20T13:27:00.000-04:00

1 pkg (350g) fresh cheese tortellini
1 medium zucchini, sliced
1 medium red or green pepper, coarsley chopped
1 medium onion, chopped
1 tbp olive oil
3 cups prepared marinara sauce
1/4 tsp red pepper flakes (optional)
1 pkg (340g) shredded Italian cheese blend

1. Prepare tortellini according to package directions. Drain.

2. Combine zucchini, pepper, onion and oil in large nonstick skillet. Saute veggies over medium heat for 6-8 minutes. Stir in sauce and redf pepper flakes; bring to boil.

3. In 2-qt shallow casserole, combine tortellini, veggie mixture and 1-1/2 cups cheese. Sprinkle the top with remaining cheese.

4. Place under broiler and heat 2-3 minutes or until cheese melts

Serves 6

Posted by Rae

Mom Cake

2006-05-13T12:34:00.000-04:00

Dad and company can make this creamy, foolproof confection on their own -- no oven (and no Mom) required! That's because this cake "cooks" in the refrigerator. All you do is prepare a few ingredients.

1 (10 3/4-ounce) pound cake
1 (3 1/8-ounce) box of instant pudding
1 cup whipped topping
Fruit (we used 2 bananas and 4 large strawberries)
Mint sprigs (optional)
Chilled chocolate syrup

1. Slice the pound cake into several horizontal slices about an inch thick.

2. Prepare the pudding according to package directions. Mix the pudding with the whipped topping.

3. Chop up the fresh fruit you've chosen.

4. Layer the cake, fruit, and a little less than half of the pudding mixture in a loaf pan. Then top the cake with the remaining pudding.

5. Put the cake in the fridge for a couple of hours. When it's chilled, decorate it; we topped ours with trimmed strawberries and mint sprigs.

6. Squeeze on a greeting with chilled chocolate syrup. Then serve Mom a sweet treat on her special day.

Source: FamilyFun magazine.

Posted by Rae

Spicy Grilled Shrimp & Pepper Skewers

2006-05-08T22:13:00.000-04:00

1 lb. shrimp
3 bell peppers, different colors (or sub 1 pepper with an onion)
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. paprika
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. seasoning salt

1. Soak 16 wooden skewers in water.

2. Wash shrimp and pat dry on paper towels. Peel shells and discard.

3. Wash, de-seed and chop the peppers into 1" square sections.

4. Mince the garlic with salt. Mix the garlic-salt with lemon juice, olive oil, cayenne pepper, and paprika in a large bowl. Add the shrimp and peppers and toss well to coat.

5. Get the grill started, or if you’re doing this indoors, preheat the broiler.

6. Thread the skewers with the shrimp and bell pepper. Place the skewers on a large baking sheet and pour the remaining marinade over the top.

7. Grill or broil the kebabs 2-3 minutes on each side.

Serves 3-4

Posted by Rae

Sticky Crockpot Chicken Drumsticks

2006-04-19T11:03:00.001-04:00

3 tsp seasoning salt
2 tsp paprika
1 tsp chili powder
1 tsp onion salt
1 tsp thyme leaves
1/2 tsp garlic powder
1/2 tsp black pepper
4 lbs chicken drumsticks
1 cup chopped onion

1. In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into the skin.

2. Place in a resealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.

3. Place the onions in the bottom of a 4 quart crockpot and top with the chicken and spices. Cook on LOW for 8-12 hours until very tender.

Posted by Rae

Grilled Pork Marinade

2006-04-18T12:56:00.000-04:00

I use two 8 oz boneless pork loins for this recipe.

1/4 cup extra virgin olive oil
1 1/2 tsp brown sugar
1/4 tsp each dried rosemary & thyme
1 1/2 tsp balsamic vinegar
1/2 tsp ground ginger
2 cloves garlic, minced
1 tsp dijon mustard
salt & pepper to taste

- Seal pork & marinade in a ziplock type plastic bag. Let it sit in the fridge for 24 to 48 hours.

Makes 1/3 of a cup

Posted by Rae

Classic Banana Cream Pie

2006-04-13T09:20:00.000-04:00

2 eggs
1/2 cup plus 2 tbsp sugar
1/4 cup flour
2 cups milk, scalded
1/2 cup margarine
1 tbsp vanilla extract
5 firm, medium bananas
1 baked 9-inch pastry shell
1 cup whipping cream

1. In heavy saucepan, beat eggs, 1/2 cup sugar & flour until pale lemon colour. Gradually beat hot milk into egg mixture. Cook, stirring constantly, over medium heat until sauce thickens. Remove from heat.

2. Stir in margarine & vanilla until blended. Place plastic wrap diretly on surface of filling to cover. Cool.

3. To assemble pie, slice bananas; reserve a few slices for garnish, if desired. Fold remaining bananas into filling; spoon into baked pastry shell. Beat cream with remaining 2 tbsp sugar until soft peaks form. Spread on top of pie.

Makes 8 servings

Posted by Rae

Ham Glaze

2006-04-13T08:39:00.000-04:00

1 cup light or dark corn syrup
1/2 cup packed brown sugar
3 tbsp prepared mustard
1/2 tsp ground ginger
dash ground cloves

1. In medium saucepan combine corn syrup, brown sugar, mustard, ginger & cloves.

2. Bring to boil over medium heat; boil 5 minutes, stirring constantly.

3. Brush on ham frequently during last 30 minutes of baking.

Makes about 1 cup

Posted by Rae

Fruit Kabobs with Whiskey Baste

2006-04-10T10:22:00.000-04:00

2 tbsp honey
2 tbsp whiskey
1 tbsp lemon juice
1 can (8 oz) pineapple chunks, drained
1 large banana, diagonally sliced into 1-inch pieces
1 orange, peeled and sectioned
8 maraschino cherries

1. In large bowl, combine honey, whiskey & lemon juice; add pineapple chunks, banana pieces, orange sections & cherries. Gently toss to coat fruit well. Cover & refrigerate up to two hours or until ready to grill.

2. Remove fruit with slotted spoon, reserving whiskey baste. Alternately thread fruit on skewers. Grill fruit kabobs, on covered grill, over medium low for 5-10 minutes or until fruit is warmed through. Baste frequently with whiskey mixture.

Makes 4 servings

Posted by Rae

Triple Citrus Cheesecake

2006-04-09T10:33:00.000-04:00

1-1/4 cups graham crumbs
1/4 cup melted butter
3 pkg (250 g) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 tbsp each lemon, lime & orange juice
1 tbsp each lemon, lime & orange peel
3 eggs

1. Combine crumbs & butter; press onto bottom of 9-inch spring form pan.

2. Beat cream cheese, sugar and vanilla at medium speed until well blended. Blend in juices & peels.

3. Add eggs one at a time; mix just until blended. Pour over crust.

4. Bake at 350F for 45-50 minutes or until centre is almost set. Cool completely, then refrigerate 4 hours or overnight. If desired, garnish with fresh fruit or lemon, lime & orange slices.

Posted by Rae

Broccoli Casserole

2006-04-08T09:45:00.000-04:00

2 heads fresh broccoli, chopped
1 1/2 cups shredded Amercian cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoons salt
2 teaspoons ground black pepper (spicey version - not suitable for wee ones)
3 tablespoons butter
2 cups crushed, seasoned croutons

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.

3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.

4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.

5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Posted by Glacia

Zesty Herbed Carrots

2006-04-08T07:55:00.000-04:00

1/4 cup balsamic vinaigrette dressing
1 lb carrots, sliced
2 tbsp fresh parsley, chopped
2 tbsp walnut pieces, toasted*

1. Pour dressing over carrots in large nonstick skillet, stir to coat.

2. Cover & cook on medium heat for 10 minutes, stirring halfway through. Remove from heat. Stir in parsley & nuts.

Makes 6 servings.

*Toast nuts for a few minutes in an ungreased skillet on medium heat, stirring frequently just until lightly browned.

1 serving: Cal 87; Fat 5.9; Chol 0; Sodium 146mg; Carb 8.3g; Fibre 2.1g; Protein 1.2g

Posted by Rae

Rosemary Barbecued Salmon Filets

2006-04-07T11:24:00.000-04:00

1/2 cup Catalina Dressing
1/4 cup orange juice
2 fresh rosemary sprigs
2 cloves garlic, minced
6 salmon filets (4 oz each)

1. Mix dressing, oranje juice, rosemary & garlic. Pour 1/4 cup of dressing mixture over salmon filets in shallow baking dish; cover. Refrigerate 1 hr to marinate. Refrigerate remaining dressing mixture until ready to use.

2. Preheat grill to medium heat. Cover grill grate with foil. Remove salmon from marinade; discard marindae. Place salmon, skin sides down, on foil. Cover grill with lid.

3. Grill 10-15 minutes or until salmon flakes easily with fork, brushing salmon with reserved dressing mixture during the last few minutes of the grilling time.

Makes 6 servings.

Posted by Rae

Mix-In-The-Pan Frittata

2006-04-06T10:59:00.000-04:00

4 eggs, lightly beaten
1/2 cup Miracle Whip
1/2 cup milk
2 cups frozen hashbrowns
1 cup chopped ham
2 cups broccoli florets
1 medium red pepper, cut into strips
1 medium onion, sliced
1 cup shredded Italian cheese blend

1. Preheat oven to 400F. Combine eggs, Miracle Whip & milk in greased 2-qt baking dish. Add hashbrowns, ham & vegetables; mix until well blended.

2. Sprinkle with cheese. Bake 35-40 minutes or until centre is set.

Makes 8 servings.

Posted by Rae

Killer Cheese Dip

2006-04-05T11:27:00.000-04:00

Hot & Spicy! Go easy on the red pepper if your guests can't handle the heat.

1 (10 oz) can of condensed cheese soup
4 oz chopped green chilies
1 medium yellow onion, chopped
1 tbsp crushed red pepper
2 tbsp chili powder
1 tbsp cumin
1 garlic clove, crushed
1/4 tsp hot sauce
1 (250ml) tub of sour cream

1. Mix together all ingredients except the sour cream; heat to boiling at low heat.

2. When blended, adjust seasonings to taste.

3. Add sour cream and heat until it bubbles slightly. Serve with nacho chips.

Posted by Rae

Japanese Chicken Salad

2006-04-04T12:41:00.000-04:00

2 cups cooked long-grain rice, cooled
1/2 cup cooked wild rice, cooled
12 oz chicken breast fillets, cooked & cubed
1 bunch green onions, sliced
8 plums, sliced
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp soy sauce
1 tsp fresh grated ginger
salt & pepper, to taste
salad leaves

1. In large mixing bowl, combine long-grain & wild rice, chicken, green onions & plums. Set aside.

2. In small bowl, whisk oil, lemon juice, soy sauce, ginger and salt and pepper; pour over rice mixture and toss lightly. Chill until served.

Serve on a bed of fresh salad leaves.

Makes 4 servings.

Posted by Rae

BLT Dip

2006-04-03T15:48:00.000-04:00

1 pound bacon, cooked, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1/2 pkg (250g) Philadelphia Garden Herb Cream Cheese
1/2 pkg (250g) Black Pepper Whipped Cream Cheese
1 bunch of green onions chopped
1/2-1 cup shredded cheddar cheese
2-3 medium tomatoes, seeded and finely chopped

- Mix all ingredients and spices until well blended. Refrigerate until ready to serve.

- Serve with crackers or fresh bread.

Tip: Garnish around the edge of the dip with shredded lettuce

Posted by Rae

Schwartie's Hash Browns

2006-04-03T14:49:00.000-04:00

2 lbs frozen hash browns
1 500 ml tub sour cream
2 cans cream of mushroom soup (can also sub. cream of chicken)
1/2 cup melted butter
grated onion to taste
black pepper to taste
2 cups grated cheddar

Preheat oven to 350. Thaw potatoes. Mix in all ingredients in 9 X 13 baking dish. Bake at 350 for 1 1/2 hours or until brown and bubbly.

Shamrock Shaker

2006-03-15T16:21:00.001-05:00

1/2 oz Kahlua
2 1/2 oz milk
1/2 oz Amaretto
edible green and gold powder for garnish (found at cake-decorating supply stores)

1. Pour the ingredients into a shaker with ice cubes. Shake vigorously.

2. Strain into a chilled cocktail glass.

3. Sprinkle the green and gold powders on the top.

Posted by Rae

Nutty Irishman (shooter)

2006-03-15T15:43:00.001-05:00

1/2 oz shot Irish cream liqueur
1/2 oz shot Frangelico

Pour the ingredients into a mixing glass half filled with ice. Cool the liquids by swirling it in the glass. Strain in to a rocks glass. Shoot it. Repeat!

Posted by Rae

Irish Coffee

2006-03-15T03:32:00.001-05:00

1 jigger Irish cream liqueur
1 jigger Irish whiskey
1 cup hot brewed coffee
1 tablespoon whipped cream
1 dash ground nutmeg

In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.

Posted by Rae

Beef & Guinness Pie

2006-03-13T11:22:00.000-05:00

rish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

2 lb boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs

Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Cooks' note:
Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

Makes 4 main-course servings.

Rough puff pastry dough
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen
5 to 6 tablespoons ice water

Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.

Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.

Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)

Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)

Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.

Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.

Cooks' note:
Dough can be chilled up to 1 day.

Makes about 1 lb.

Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Cooks' note:
Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

Makes 4 main-course servings.

Posted by Rae

Philadelphia Chocolate Cheesecakes for Two

2006-02-14T21:00:00.000-05:00

A decadent dessert to enjoy with someone special.

PREP:10 min // TOTAL:2 hr 10 min (incl. refrigerating)

60g (1/4 of 250g pkg.) Philadelphia Cream Cheese, softened
1 tbsp sugar
1 square Baker's Semi-Sweet Chocolate, melted
1/2 cup thawed Cool Whip Whipped Topping
2 Oreo Cookies

1. Beat cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Add whipped topping; mix well.

2. Place 1 cookie on bottom of each of 2 paper-lined medium muffin cups or individual ramekins; fill evenly with cream cheese mixture.

3. Refrigerate 2 hours or overnight. Or, if you are in a hurry, place in the freezer for 1 hour.

Makes 2 servings

Valentine Option: Top with heart-shaped stencil; dust with cocoa powder.

Source: Kraft Canada

Posted by Rae

Orange Blossom Punch

2006-02-06T09:56:00.000-05:00

I just made this punch for my daughter's Strawberry Shortcake party. Adults and kiddies both enjoyed it.

1 cup frozen orange juice concentrate, thawed
10 ounces frozen strawberry daiquiri mix concentrate, thawed
4 cups cold water
1 bottle (750 ml) sparkling white grape juice, chilled
ice cubes

1. In a punch bowl combine thawed concentrates. Add 4 cups cold water; stir to combine.

2. Gently add grape juice, but do not stir. Serve immediately over ice. If desired, garnish with strawberries and orange wedges.

Serves 12

Grown-Up Option: May use champagne in place of sparkling white grape juice.

Source: CD Kitchen

Posted by Rae

Banana Graham Pancakes

2006-02-03T10:28:00.000-05:00

3/4 cup all-purpose flour
3/4 cup graham cracker crumbs
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
1 cup milk
2 tbsp butter, melted
1 egg
2 bananas, diced

1. In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder and salt. In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well. Mix in bananas.

2. Heat a lightly oiled griddle or frying pan over low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Serves 6

Posted by Rae

Banana Blueberry Muffins

2006-01-30T09:09:00.000-05:00

2 extra-ripe bananas, peeled
2 eggs
1 cup firmly packed brown sugar
1/2 cup margarine, melted
1 cup blueberries
1 tsp vanilla
2-1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt

1. Puree bananas in a blender. In medium bowl, combine 1 cup pureed bananas, eggs, sugar and margarine until well blended. Stir in blueberries and vanilla.

2. In large bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened.

3. Spoon batter into well greased 2-1/2 inch muffin cups. Bake in 350F oven 20-25 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Makes 12 muffins

Posted by Rae

Caroline's Cheesy Crock Cauliflower Soup

2006-01-27T11:00:00.001-05:00

I also like to add broccoli to this recipe. Just keep in mind that if you do add extra stuff, the nutritional info supplied at the bottom will not be the same :)

2 cups chicken broth
2 8-ounce packages frozen cauliflower
1 medium stalk celery, chopped
1 medium carrot, chopped
1 small onion, chopped
1/2 tsp thyme
salt & pepper to taste
1 cup milk
1-1/2 cup shredded low fat cheddar cheese

1. Throw all ingredients except milk & cheese into a crock-pot and cook on low until veggies are very tender, about 4-6 hours.

2. Carefully pour mixture into work bowl of food processor fitted with a steel blade or into blender container. Cover and process until smooth. Or, if you like it a little lumpy and bumpy, use a potato masher and have at it in the crock-pot itself; mash to your heart's delight.

3. Place the cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and hot.

Per Serving: 235 calories; 16g fat; 15g protein; 8g carbs; 1g fiber; 46mg cholesterol; 701mg sodium

Low-Carb Serving Suggestion: A huge hearty salad (add sliced avacado, tomatoes and red onion to your choice of lettuce/greens)

Non Low-Carb Serving Suggestion: Add warmed whole wheat rolls to above

Source: Saving Dinner the Low-Carb Way

Posted by Rae

Hearty Turkey Sandwich

2006-01-25T08:53:00.000-05:00

Prep: 5 MIN Total: 45 MIN

1 round loaf bread
1/4 cup Miracle Whip
2 tbsp Dijon mustard
1/4 lb shaved deli turkey breast
3/4 cup spinach leaves
1/2 of a medium onion, thinly sliced, seperated into rings and cooked until golden brown
1/2 cup Mozza-Cheddar Shredded Cheese

1. Preheat oven to 400F. Cut a 1/2 inch thick slice from top of bread loaf, leaving 1 inch thick shell. Reserve removed bread for another use. Spread inside of bread shell and cut-side of top of loaf with dressing & mustard.

2. Fill bread shell with layers of turkey, spinach, onions and cheese; cover with top of bread loaf. Wrap with aluminum foil.

3. Bake 30 minutes or until cheese is melted and sandwich is heated through. Let stand 10 minutes. Cut into 4 wedges with serrated knife. Serve warm.

Makes 4 servings, 1 sandwich wedge each

Posted by Rae

Steak & Pepper Stir-Fry

2006-01-19T11:13:00.000-05:00

2 tbsp vegetable oil
1 lb boneless beef sirloin steak, cut into strips
2 cups sweet pepper strips (green, red, and/or yellow)
1 onion, cut into 8 wedges
2 cloves garlic, minced
1 can cream of mushroom soup
1 tbsp soya sauce

1. In large skillet or wok, heat half the oil. Stir-fry beef until browned. Remove from skillet, set aside.

2. In same skillet, heat remaining oil. Stir-fry peppers, onion and garlic until tender-crisp.

3. Stir in soup and soya sauce. Bring to boil. Return beef to skillet.Heat through, stirring occasionally. Serve over rice, if desired.

Makes 4 servings

Posted by Rae

Honey Chicken

2006-01-16T16:55:00.000-05:00

Quick and easy!

1-1/4 lbs chicken thighs, skin removed
1/4 cup honey
2 tbsp soy sauce
2 tsp ketchup
salt & pepper to taste

1. Arrange chicken pieces in single layer in ungreased 2 quart casserole dish.

2. Mix remaining ingredients in a bowl. Pour over chicken.

3. Cover and bake in 350F oven for 1 to 1-1/2 hours until tender.

Serves 2

Posted by Rae

Appetizer Shrimp Kabobs

2006-01-10T10:00:00.000-05:00

2 lb shrimp
1/2 cup lemon juice
1/2 cup vegetable oil
1/4 cup soy sauce
3 tbsp fresh parsley, chopped
2 tbsp onion, chopped
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced

1. Mix all ingredients together. Marinate 2 to 3 hours.

2. Soak wooden skewers in water while shrimp marinates. Thread shrimp on skewers when ready to cook.

3. Broil 3-4 minutes, 6 inches from heat, on each side. Baste occasionally with reserved marinade.

Note: These can also be done on the bbq.

Posted by Rae

Sauteed Garlicky Spinach

2006-01-05T09:18:00.000-05:00

1 (10 oz) bag baby spinach
1 tbsp olive oil
2 cloves garlic, pressed
salt & pepper to taste

1. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute for just a minute, making sure not to let it get brown.

2. Add half the spinach and saute for a minute. It will shrink up giving you room to add the other half. Keep sauteing until you get desired doneness.

Serves 4

Per Serving: 48 calories; 4g fat; 2g protein; 3g carb; 2g fiber; 0mg cholesterol; 56mg sodium

Source: Saving Dinner the Low-Carb Way

Posted by Rae

Garlic Prime Rib

2006-01-04T10:48:00.000-05:00

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

2. Preheat the oven to 500F.

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325F. Continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145F for medium rare.

4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Posted by Rae

Turkey Pot Pie

2005-12-29T09:20:00.000-05:00

To save time, frozen pie crusts can be used.

10-inch Double Crust
4 tbsp butter, divided
1 small onion, minced
1 stalks celery, chopped
1/2 cup carrots, diced
1/2 cup frozen peas
3 tbsp dried parsley
1 tsp dried oregano
salt and pepper to taste
2 cups chicken broth
2 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tbsp all-purpose flour
1/2 cup milk

1. Preheat oven to 425F.

2. Melt 2 tbsp butter in a large skillet over medium heat; add the onion, celery, carrots, peas, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the chicken broth. Bring mixture to a boil.Add potatoes and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tbsp butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges and make four slits.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350F, and continue baking for 20 minutes, or until crust is golden brown.

Posted by Rae

Ten Inch Double Crust

2005-12-29T09:06:00.000-05:00

2-2/3 cups all-purpose flour
1 tsp salt
1 cup shortening
7 to 8 tbsp cold water

1. For pie dough, spoon flour and salt into medium bowl. Cut in shortening using pastry blender or two knives until all flour is blended to form pea-size chunks.

2. Sprinkle with water, one tbsp at a time. Toss lightly with fork until dough will form a ball. Divide dough in half.

3. Roll between sheets of waxed paper on dampened counter top until 1-inch larger than upside down pie plate. Peel off top sheet and transfer bottom crust to pie plate.

4. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Moisten pastry edge with water.

5. Lift top crust onto filled pie plate. Trim 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe directions.

Note: For recipes using a baked pie crust, heat oven to 425F. Prick bottom and sides about 50 times with a fork to prevent shrinkage. Bake 10-15 minutes or until lightly browned.

Posted by Rae

Breakfast Casserole

2005-12-27T12:17:00.000-05:00

I made this for breakfast on Christmas morning. Everyone enjoyed it. I made one change to the recipe to save some time. Instead of baking the potatoes, I just peeled and diced them. Then I added them into a large skillet with the diced bacon and onion and cooked it all at once.

vegetable cooking spray
6 potatoes - baked, peeled, cubed OR 4 cups frozen country-style hash browns
1 onion - sliced
2 Tbls. butter OR margarine
2 tsp. seasoned salt
1 Lb. breakfast sausage in tube - browned OR 1 Lb. bacon - fried and crumbled
1 cup shredded cheddar cheese - low fat okay
12 eggs - beaten OR equivalent amount of egg substitute
salt and pepper - to taste

1. Spray 13" X 9" X 2" baking dish with cooking spray.

2. Brown potatoes and onions in butter, seasoning with seasoned salt. Place potatoes and onions in baking dish.

3. Sprinkle browned sausage or crumbled bacon over potatoes. Sprinkle cheese over meat, then top with eggs. Season with salt and pepper.

4. Bake in 350 degree oven for 30 minutes, or until eggs are set in the center.

Serves 8

Note: You can make this dish the night before (to the point of baking) and refrigerate until needed. Bake additional 10 minutes to compensate.

Source: Robbie's Recipes

Posted by Rae

Spinach Cheese Ball

2005-12-24T11:06:00.000-05:00

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can water chestnuts, drained and chopped
1 packet dry vegetable soup mix
2 tablespoons mayonnaise
1 cup finely shredded Cheddar cheese
1/2 cup chopped walnuts

1. In a large bowl, mix together the spinach, cream cheese, water
chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well
blended. Form into a ball, and roll in chopped walnuts. If the mixture is
too soft to form a ball, refrigerate for about 30 minutes to set.

2. Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the
flavors before serving with your favorite crackers.

Posted by Rae

Reindeer Toast

2005-12-24T10:53:00.000-05:00

A fun edible breakfast activity for kids!

1. Toast one slice of bread. Spread on peanut butter then cut in half diagonally.

2. Add two curled pretzels for antlers, raisins for eyes and a cherry for a nose!

Serve-With Suggestion: Santa eggs - scrambled eggs with red food colouring.

Posted by Rae

Festive Fudge

2005-12-23T21:14:00.000-05:00

3 cups semi-sweet chocolate chips
1 (14oz) can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts (optional)
1-1/2 tsp vanilla

1. Over low heat, melt chocolate chips with milk and salt. Remove from heat.

2. Stir in nuts and vanilla. Spread evenly into waxed paper lined 8 or 9 inch square pan.

3. Chill 2 hours. Turn fudge onto cutting board, remove paper and cut into squares. Store covered in fridge.

Posted by Rae

Kahlua

2005-12-22T11:20:00.001-05:00

1 quart of Brandy
1 ounce of Espresso Coffee
3 cups of sugar
1 1/2 cups water
1 Vanilla bean cut lengthwise

Dissolve sugar and coffe with water. Do not boil. Cool and add remainder of ingredients. Age 3 - 4 months.

Posted by Crazy Gramma

Tia Maria

2005-12-22T10:56:00.001-05:00

3 1/2 cups sugar
2 1/2 cups water
4 1/2 tbls instant coffee

Mix together and bring to a hard boil for 10 minutes. Cool and add either
1 quart of Vodka or
1 quart of Brandy

Add 1 1/2 tsp. vanilla

*** For a desert
1 scoop of ice cream
cover with 1 ounce of Tia Maria
Top with crumbled chocolate

Posted by Crazy Gramma

Apple Oven Pancake

2005-12-18T10:19:00.000-05:00

I've used a Granny Smith apple instead of a baking apple and it still turns out good.

2 tbsp margarine or butter
2 tbsp brown sugar
1/4 tsp ground cinnamon
1 medium baking apple, peeled & thinly sliced
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp salt

1. Heat oven to 400F. Melt margarine in pie plate in oven; brush margarine on side of pie plate.

2. Sprinkle brown sugar and cinnamon evenly over melted maragarine. Arrange sliced apple over sugar.

3. Beat eggs slightly in medium bowl with wire whisk. Beat in remaining ingredients just until mixed (do not overbeat). Pour batter over apple.

4. Bake 25-30 minutes or until puffy and deep golden brown. Serve immediately.

Makes 2-4 servings

Posted by Rae

Coconut Washboards

2005-12-17T00:05:00.000-05:00

The only change that I make in this recipe is to roll the dough into 1-inch balls and then flatten it with a fork instead of laying it out and cutting it into pieces. It never works easily for me. Although, either way you do it they still taste great!

2 cups flour
3/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
3/4 cup butter
1 cup firmly packed brown sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
1-1/3 cups coconut flakes

1. Mix flour with baking powder, spices and salt.

2. Cream butter. Gradually add sugar, beating until light and fluffy. Add egg, vanilla and almond extract; beat well.

3. Add flour mixture, blending well. Stir in coconut.

4. Divide dough into 2 parts. Chill, if necessary, until dough is easily handled. Spread or pat each half into a 10x9-inch rectangle.

5. Cut each rectangle into 4 strips lengthwise. Cut each strip into 10 pieces. Place about 2 inches apart on ungreased baking sheets. Using a floured fork, gently press ridges into cookies.

6. Bake at 375F for 8 to 10 minutes, or until golden brown.

Makes about 6-1/2 dozen

Source: Great American Favorite Brand Name Cookbook

Posted by Rae

Here's a special Christmas recipe!

2005-12-16T10:18:00.000-05:00

1. In a small ziploc bag, mix:

oatmeal
popcorn kernels
puffed wheat
red or green sugar crystals

2. Poem to go with:

The big day is coming, Santa's on his way!
His reindeer are busy pulling the sleigh.
They are going to be hungry, so give them a treat,
Sprinkle this reindeer food on the front lawn for them to eat!

Posted by Rae

Chocolate Chip Cookies

2005-12-16T08:35:00.000-05:00

1 cup shortening or softened butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1-1/2 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/5 tsp salt
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)

1. Cream together shortening, brown sugar and granulated sugar. Beat in eggs and vanilla.

2. Combine flour, baking soda and salt. Gradually blend into creamed mixture.

3. Stir in chocolate chips and chopped nuts.

4. Drop dough by tablespoons full onto ungreased cookie sheet. Bake at 375F for 10-12 minutes.

Makes about 4 dozen cookies.

Posted by Rae

Chill Chasing Chili

2005-12-11T09:44:00.001-05:00

Prep: 15 min Cook: 7hr + 15 min

1 pound beef boneless round steak cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium stalks celery cut into 1/2-inch pieces (1 cup)
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
2 cans (14 1/2 oz) diced tomaotes, undrained
1 can (15 oz) tomato sauce
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (15-16 oz) kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired

1. Mix all ingredients except bell pepper, beans and cheese in 3 1/2 to 4 quart
slowcooker.

2. Cover and cook on LOW heat setting 6-7 hours or until beef and vegetables are tender.

3. Stir in bell pepper and beans. Cook uncovered on HIGH heat setting about 15 minutes or until slightly thickened. Serve with cheese.

Makes 8 servings.

Variation: If you like chili with a little kick, stir in 1/4 teaspoon ground red pepper (cayenne) with the cinnamon.

1 Serving: Calories 170 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 30mg; Sodium 640mg; Carbohydrate 24g (Dietary Fiber 6g); Protein 18g

Source: Betty Crockers Slow Cooker Meals

Posted by Rae

Double Delicious Cookie Bars

2005-12-05T13:56:00.000-05:00

1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 can sweetened condensed milk ~NOT evaporated milk~
3 cups semi-sweet chocolate chips
1 cup peanut butter chips
1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350°F. (325°F. for glass dish)

2. Melt butter in oven in 13x9 inch baking pan. Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with 2 cups chocolate chips and peanut butter chips; press down firmly.

3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack.

4. In small microwave-safe bowl, place 1 cup chocolate chips and shortening. Microwave at HIGH for 1 to 1-1/2 minutes or until smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature.

Makes 24 to 36 bars.

Posted by Rae