Ground Beef Spiral Bake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) spiral pasta
2 lbs. ground beef
2/3 c. chopped onion
1 tsp. minced garlic
2 jars (26 oz. each) spaghetti sauce
2 Tbsp. tomato paste
1 tsp. dried basil
1 tsp. dried oregano
4 c. (16 oz.) shredded part-skim mozzarella cheese

Directions:
Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, tomato paste, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes.

Stir pasta into meat mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle each with 2 cups cheese. Cover and freeze one casserole for up to 3 months.

Bake the remaining casserole, uncovered, at 350 degrees for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

Slow Cooker Chicken Stew

(Courtesy of Taste of Home)

Ingredients:
6 bone-in chicken thighs (about 2 1/4 lb.), skin removed
1 large onion, chopped
2 medium carrots, sliced
3/4 c. unsweetened apple juice
1 garlic clove, minced
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. pepper
1 c. chopped dried apricots
Hot cooked couscous

Directions:
Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous.

Blue Cheese and Bacon Stuffed Mushrooms

(Courtesy of Taste of Home)

Ingredients:
24 large fresh mushrooms
1 carton (8 oz.) reduced-fat spreadable chive and onion cream cheese
1 c. (4 oz.) crumbled blue cheese
4 green onions, chopped
2 garlic cloves, minced
3/4 c. bacon bits, divided

Directions:
Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each.

Place in a greased 15x10 inch baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375 degrees for 18-22 minutes or until mushrooms are tender.

Skillet Four Cheese "Baked" Pasta

Ingredients:
1 lb. rotini pasta or penne
3/4 lb. hot Italian sausage
2 sweet red peppers
1 large onion
1 tablespoon olive oil
1 jar (26 oz.) marinara sauce
2 c. shredded Italian four-cheese blend

Directions:

Heat oven to 450. Cook pasta following package directions. Drain.

 

While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.

 

Sprinkle remaining cheese over the pasta and bake at 450 degrees for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. Note: Buy precut peppers and onions in the supermarket produce aisle to save prep time.

Tofu Cutlets Marsala

Ingredients:
1/4 c. plus 2 tsp. cornstarch, divided
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 (14 oz.) block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2 inch-thick slices
4 Tbsp. extra-virgin olive oil, divided
2 large shallots, minced
1 tsp. dried thyme
6 c. sliced cremini, or white mushrooms (about 10 ounces)
1/2 c. dry Marsala wine
1 c. vegetable broth, or reduced-sodium chicken broth
1 Tbsp. tomato paste
Directions:
Preheat oven to 300 degrees.

Whisk 1/4 c. cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.

Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another Tbsp. of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.

Add the remaining 1 Tbsp. oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.

Whisk the remaining 2 tsp. cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

Creamy Fajita Pasta

Ingredients:
2 chicken breasts, cubed
2 bell peppers (orange and red), sliced
1/2 onion, sliced
4 cloves garlic, minced
1 c. chicken broth
1 c. heavy cream
1/2 lb. thin linguini pasta
1/2 Tbsp. paprika
1/2 Tbsp. salt
1/2 Tbsp. black pepper
1/2 Tbsp. white pepper
1/2 Tbsp. cayenne pepper
1/2 Tbsp. garlic powder
2 Tbsp. oil
2 Tbsp. butter
Parsley or cilantro, if desired

Directions:
In a small bowl, mix together paprika, salt, black pepper, white pepper, cayenne pepper and garlic powder. 

Marinate chicken in 2 Tbsp. of the seasoning mixture for about 30 minutes.  Heat 1 Tbsp. oil and 1 Tbsp. butter in a cast iron skillet.  When it is very hot, throw down the chicken and let it sear, dont move it around.

Meanwhile, start boiling a pot of water to cook the pasta in later.

Flip over the chicken after a few minutes and let the other side brown.  Remove chicken, add 1 Tbsp. butter and 1 Tbsp. oil to the pan.  Add the peppers, onion and garlic to the pan.  Add the rest of the seasoning to the pan.  Let this brown for a few minutes on high heat.  Remove from the skillet.

Pour the chicken broth in the pan and let it simmer, scraping off the brown bits on the bottom of the pan.  Let this reduce for a few minutes, then add the cream.  Let this cook for a few minutes and let it thicken.  Add the pasta to the boiling water. 

Add salt and pepper to the sauce to taste.  Add the chicken, peppers and onions back to the pan.  Cook for a few minutes.  Toss in al dente pasta.  Sprinkle in some chopped parsley or cilantro if you wish.

Creamy Shrimp and Mushroom Pasta

Ingredients:
4-8 oz. fettuccine or linguine
1 Tbsp. salt
10 Tbsp. butter, divided
8 oz. fresh, sliced mushrooms
2 garlic cloves, minced
3 oz. cream cheese, cut into small pieces
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
2/3 c. boiling water (from your noodle pot)
1 lb. cooked shrimp (feel free to use frozen shrimp)

Directions:
Boil water and 1 Tbsp. salt in a large pot.  Cook your pasta according to package directions (use 4 oz. if you do not want very many noodles).

While your pasta is cooking, cook your shrimp, if necessary.  Set aside. 

In a large skillet, melt 2 Tbsp. butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper to taste.

Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese and herbs.  The cream cheese may not look like it is melting at this point but it will work.

Simmer cream cheese mixture until well-blended.  Add the boiling water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.

Keep sauce hot and add shrimp and mushrooms, mix well and simmer until everything is hot and thickened (about 10 minutes), stirring often.

Toss sauce with cooked noodles and serve.

Peach Lemonade Coolers

Ingredients:
2 medium sized ripe peaches, peeled, halved and pitted
1/2 c. lemonade
1 oz. vodka (your choice the brand)

Directions:
Puree the peaches and lemonade in a blender until smooth.  Pour vodka over ice in a rocks glass.  Top with peach-lemonade puree.

Creamy Mediterranean Spread

(Courtesy of Kraft foods)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) roasted red pepper, drained and chopped
1 pkg. (4 oz.) traditional feta cheese
1/2 c. chopped kalamata olives (about 40)
1/4 c. balsamic vinaigrette dressing
2 Tbsp. chopped fresh parsley

Directions:
Spread cream cheese onto bottom of pie plate. 

Combine remaining ingredients; spoon over cream cheese.

Serve with crackers.

Drying Fresh Herbs

Ingredients:
Fresh herbs of your choice

Directions:
Preheat oven to the lowest temperature setting on your oven.

Remove the leaves from the stems and lay them out evenly on baking sheets.

Put the sheets in the oven, leaving the door slightly open so that the herbs don't cook.

Check on your herbs and turn frequently, as they dehydrate within 10 minutes (can be more or less depending on the herb).

Remove them from the oven once you are able to crush them easily between your fingers.  Store in a ziploc bag or a container in your pantry.

Dr. Pepper Barbecue Sauce

Ingredients:
4 Tbsp. unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 c. ketchup
3 Tbsp. tomato paste
12 oz. (1 can) Dr. Pepper
1/2 c. cider vinegar
1/3 c. Worcestershire sauce
1/2 c. packed dark brown sugar
2 tsp. ancho or New Mexican chili powder
1 tsp. fine-ground white pepper
1 tsp. kosher salt

Directions:
In a heavy saucepan, melt the butter.  Saute the onion and garlic in the butter until translucent, about 10 minutes.  Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended.  Continue cooking until the sauce begins to thicken, 20-30 minutes.  Taste and adjust the seasonings with salt and pepper if desired.  Remember, the ribs will have plent of spice rub on them, so don't overseason the sauce.

Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot.  Puree with an immersion or traditional blender (this makes the sauce thicker).  Let cool.  The sauce will keep, tightly covered, int he refrigerator for up to 2 weeks.

Brush it on food 5-15 minutes before cooking time is finished.  If desired, serve extra on the side.

Steak Marinade

Ingredients:
1/3 c. soy sauce
1/2 c. olive oil
1/3 c. fresh lemon juice
1/4 c. Worcestershire sauce
1 1/2 Tbsp. garlic powder
3 Tbsp. dried basil
1 1/2 Tbsp. dried parsley flakes
1 tsp. ground white pepper
1/4 tsp. hot pepper sauce (optional)
1 tsp. dried minced garlic (optional)

Directions:
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley and pepper in a blender.  Add hot pepper sauce and garlic, if desired.  Blend on high speed for 30 seconds or until thoroughly mixed.

Pour marinade over desired type of meat.  Cover, and refrigerate for up to 8 hours.  Cook meat as desired.

French Onion Mac and Cheese

Ingredients:
6 Tbsp. unsalted butter
2 Tbsp. olive oil
3 large yellow onions, sliced (9 cups)
1 lb. cavatappi pasta
1/4 c. all-purpose flour
2 1/2 c. milk
2 c. shredded fontina cheese
2 c. shredded asiago cheese
8 oz. marcarpone cheese
1 tsp. salt
2 c. croutons
3 c. shredded gruyere cheese

Directions:
Heat 2 Tbsp. butter and olive oil over medium low heat in a large nonstick skillet.  Add onions, cover, and cook 30 minutes, stirring every 10 minutes.  Remove lid and cook an additional 10 minutes, or until caramelized.

Meanwhile, prepare pasta according to package directions.  Drain and place back in large pot with caramelized onions.

Melt remaining 4 Tbsp. butter in a large saucepan over medium heat.  Whisk in flour until smooth and cook 1 more minute or until mixture starts to brown.  Whisk in milk and bring to a boil.  Reduce heat to low and mix in fontina, asiago and marcarpone cheeses and salt.  Heat 5 minutes or until cheese is melted and mixture is smooth, whisking occasionally.  Mix cheese sauce with cooked pasta and caramelized onions in a large pot.  Pour pasta into 8 oven-safe dishes, preferably French onion soup bowls.  Place dishes on a large cookie sheet.

Heat oven broiler.  Top bowls filld with mac and cheese evenly with croutons and shredded gruyere cheese.  Broil for 2-3 minutes or until cheese is melted.

Portobello Burgers

(Courtesy of Better Homes and Gardens)

Ingredients:
4 portobello mushrooms
2 Tbsp. olive oil
1 tsp. dried Italian seasoning, crushed
4 slices provolone cheese
4 ciabatta rolls, split
1/4 c. mayonnaise
4-8 pieces bottled, roasted red sweet pepper
3/4 c. fresh basil leaves
Directions:
Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.

On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.

Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces, and basil leaves.

Hamburger Noodle Bake

(Courtesy of Taste of Home)

Ingredients:
2 c. uncooked egg noodles
1/2 lb. lean ground beef (90% lean)
2 Tbsp. finely chopped onion
1 can (8 oz.) tomato sauce
1/4 tsp. sugar
1/8 tsp. salt
1/8 tsp. garlic salt
Dash pepper
1/4 c. cream-style cottage cheese
2 oz. cream cheese, softened
1 Tbsp. thinly sliced green onion
1 Tbsp. chopped green pepper
1 Tbsp. sour cream
2 Tbsp. grated Parmesan cheese

Directions:
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from the heat; stir in the tomato sauce, sugar, salt, garlic salt and pepper.

In a small bowl, combine the cottage cheese, cream cheese, green onion, green pepper and sour cream.

Drain noodles; place half of noodles in a greased 1-qt. baking dish. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture; sprinkle with Parmesan cheese.
Cover and bake at 350 degrees for 20-25 minutes or until heated through.

Easy Calzones

(Courtesy of mrfood.com)

Ingredients:
3/4 lb. ground beef
1 small onion, chopped
3 garlic cloves, minced
1/2 c. spaghetti sauce
1/2 tsp. dried Italian seasoning
1 (11 oz.) container refrigerated French bread dough
4 (1 oz.) slices mozzarella cheese
Nonstick cooking spray
Grated Parmesan cheese

Directions:
Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.

In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is crumbly and no pink remains; drain well then stir in spaghetti sauce and Italian seasoning.

Unroll bread dough onto a lightly floured work surface; roll or press with your fingers to a 16-inch square. Cut dough into 4 even squares and transfer dough squares to baking sheet.

Spoon equal amounts of meat mixture into center of each square and top each with a slice of mozzarella cheese. One square at a time, fold dough over to form a triangle, pressing edges to seal. Coat each with cooking spray, and sprinkle with Parmesan cheese.

Bake 12 to 15 minutes, or until golden. Serve immediately.

Neely Potato Dog Skins

Ingredients:
3 large baking potatoes (2-1/2 lb.), baked
2 cloves garlic, minced
2 Tbsp. butter, melted
3 premium beef franks
1/3 c. barbecue sauce, warmed
1/2 c. shredded Colby & Monterey Jack Cheeses
1/3 c. sour cream
1/4 c. chopped fresh chives

Directions:
Heat grill to medium heat.

Cut potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.

Grill franks 7 to 9 min. or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4-1/2 min. on each side.

Spoon sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.

Garden Salsa

Ingredients:
6 medium tomatoes, finely chopped
3/4 c. finely chopped green pepper
1/2 c. finely chopped onion
1/2 c. thinly sliced green onions
6 garlic cloves, minced
2 tsp. cider vinegar
2 tsp. lemon juice
2 tsp. olive oil
1-2 tsp. minced jalapeno pepper
1-2 tsp. ground cumin
1/2 tsp. salt
1/4-1/2 tsp. cayenne pepper
Tortilla chips

Directions:
In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

Savory Turkey Burger with Garlicky Mayonnaise

Ingredients:
1/4 c. fat-free or reduced-fat mayonnaise
1 tsp. lemon juice
1/2 tsp. finely chopped garlic
1 lb. ground turkey breast
1/4 c. quick cooking oats
1 Tbsp. reduced-sodium soy sauce
1 tsp. salt-free seasoning blend
1 small onion, finely chopped (1/4 c.)
1 egg white
4 whole wheat burger buns, split
4 lettuce leaves
4 tomato slices

Directions:
Heat gas or charcoal grill.  In a small bowl, mix mayonnaise, lemon juice and garlic.  Cover; refrigerate until serving time.

In a large bowl, stir together turkey, oats, soy sauce, seasoning blend, onion and egg white until well-mixed.  Shape into 4 patties, about 3/4 inch thickness. 

Place patties on the grill.  Cook, uncovered, over medium heat for about 15 minutes, turning once, until thermometer inserted in the center of the patty reads 165 degrees.

Spread 1 Tbsp. of the mayonnaise mixture on bottom of each bun.  Place burgers over mayonnaise; top with lettuce, tomatoes and tops of the buns.

(Total fat is 3 1/2 g. per sandwich.  Total calories are 270 per sandwich.  75 mg cholesterol).

Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce

(Courtesy of Bon Appetit magazine)

Ingredients:
1 tsp. salt
1 tsp. ground black pepper
3/4 tsp. ground allspice
8 skinless boneless chicken breast halves
8 Tbsp. olive oil
1/2 c. dry white wine
1 c. canned low-salt chicken broth
3 Tbsp. fresh lemon juice
2 tsp. grated lemon peel
2 Tbsp. minced shallots
1 tsp. chopped fresh thyme
4 Tbsp. chopped fresh parsley

Directions:
Mix together salt, pepper and 1/2 tsp. allspice in a small bowl.  Rub spice mixture over both sides of chicken.  Heat 1 Tbsp. oil in each of 2 large nonstick skillets over medium-high heat.  Divide chicken between skillets and saute until cooked through (about 4 minutes per side).  Transfer chicken to a work surface.  Tent with foil to keep warm. 

Add 1/4 c. wine to each skillet and bring to a boil, scraping up any browned bits.  Combine wine into 1 skillet.  Stir in broth, 1 Tbsp. lemon juice and lemon peel.  Boil until reduced to 1/2 c. (about 5 minutes).  Whick in shallots, thyme, 6 Tbsp. oil, 2 Tbsp. lemon juice and 1/4 tsp. allspice; season sauce with salt and pepper.  Cut chicken crosswise into 1/2 inch thick slices. 

Divide chicken among plates.  Spoon sauce over top.  Sprinkle with parlsey.

Barbados Breeze

Ingredients:
1/4 c. rum
2 Tbsp. orange curaco
2 Tbsp. fresh lime juice
1 tsp. sugar
1/4 c. club soda
Orange slice and maraschino cherry

Directions:
Mix together rum, orange curaco, lime juce and sugar in a tall glass; stir to dissolve sugar.  Mix in club soda.  Fill with ice.  Garnish with orange slice and maraschino cherry and serve.

Buttermilk Pancakes

Ingredients:
1 c. all-purpose flour
1 c. buttermilk
1 egg
2 Tbsp. sugar
3 Tbsp. butter, melted
2 tsp. baking powder
1/4 tsp. salt
Butter and syrup for topping

Directions:
Combine the first 7 ingredients in a large mixing bowl.  Beat at medium speed until smooth (about 1 minute).  The batter will be thick.

Heat lightly greased griddle to 350 degrees or until drop of water sizzle.  For each pancake, spoon 1/4 c. batter onto the griddle.  Spread batter to 4 inch circles.  Cook until bubbles form on the surface (about 2-3 minutes).  Turn; continue cooking until light brown (1-2 minutes).  Serve warm with butter and syrup.

Chocolate Chip Cookie Dough Dip

Ingredients:
1/2 c. butter
1/3 c. brown sugar
1 tsp. vanilla extract
1 (8 oz.) package cream cheese
1/2 c. confectioners' sugar
3/4 c. semisweet mini chocolate chips
1/2 c. chopped nuts (optional)

Directions:
In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in the vanilla and set aside to cool.

Beat the cream cheese and confectioner's sugar for 1 minute.

Slowly beat in the cooled butter mixture and beat again for another minute.  Stir in the chocolate chips and nuts, if using.

Pour into a serving bowl and refrigerate.  Garnish with additional chocolate chips or nuts, if you choose.

Serve with graham crackers or vanilla wafers for dipping.

Note~ I took this to a tailgate party and it went over really well.  It does not take exactly like cookie dough (because of the cream cheese) but it is still really good.

Note~ You can add 2 Tbsp. instead of the chocolate chips for a snickerdoodle cookie dip instead if you would prefer.

Herb and Cheese- Stuffed Burgers

(Courtesy of Taste of Home)

Ingredients:
1/4 c. shredded cheddar cheese
2 Tbsp. cream cheese, softened
2 Tbsp. minced fresh parsley
3 tsp. Dijon mustard, divided
2 green onions, thinly sliced
3 Tbsp. dry bread crumbs
2 Tbsp. ketchup
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. dried sage leaves
1 lb. lean ground beef (90% lean)
4 hard rolls, split
Lettuce leaves and tomato slices, optional

Directions:
In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside.

In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well.

Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Serve on rolls with lettuce and tomato if desired.

Refrigerator Dill Pickles

(Courtesy of Taste of Home)

Ingredients:
6 to 8 lb. pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 c. sugar
1/2 c. canning salt

Directions:
Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. 

Pour over cucumber mixture; cool.

Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Penne alla Vodka Sauce

(Courtesy of Taste of Home)

Ravioli Casserole

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (25 oz.) frozen cheese ravioli
1/4 c. butter, cubed
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 c. milk
1/4 c. white wine or vegetable broth
1/2 c. minced fresh basil
3 c. (12 oz.) shredded part-skim mozzarella cheese, divided
3/4 c. grated Parmesan cheese, divided
2 1/2 c. marinara or spaghetti sauce

Directions:
Cook ravioli according to package directions.

Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Drain ravioli; toss with sauce mixture. Transfer to a greased 13x9 inch baking dish. Top with 1 cup mozzarella cheese and marinara sauce; sprinkle with remaining cheeses.

Cover and bake at 375 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

Parmesan Knots

Ingredients:
1 tube (12 oz.) refrigerated buttermilk biscuits
1/4 c. canola oil
3 Tbsp. grated Parmesan cheese
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley flakes

Directions:
Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Granola-Topped Pear Crisp

Ingredients:
4 medium pears, peeled and thinly sliced
2 Tbsp. cornstarch
1/2 c. peach preserves, warmed
TOPPING:
1/3 c. all-purpose flour
1/3 c. sugar
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
3 Tbsp. cold butter
1 c. granola with fruit and nuts

Directions:
Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7 inch baking dish coated with cooking spray.

For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture.
Bake at 375 degrees for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.

Beer-Basted Rib Eye Roast

(Courtesy of mrfood.com)

Ingredients:
1 (3 lb.) boneless rib eye roast
4 garlic cloves, peeled and sliced into thin slivers
1/4 c. soy sauce
1/4 tsp. black pepper
1 medium-sized onion, coarsely chopped
1 (12 oz.) bottle dark beer
1/2 c. beef broth

Directions:
Preheat oven to 450 degrees.

Cut slits 1-inch deep into top of roast at regular intervals and insert garlic into slits. Rub soy sauce over all sides of roast then sprinkle with pepper. Place roast into pan and scatter onions around it.

Cook roast for 30 minutes then reduce heat to 350 degrees. Pour 1/4 cup beer over roast then continue cooking for 75 minutes for medium-rare or until desired doneness, basting with beer every 30 minutes.

Remove roast to cutting board and let sit 10 minutes.

Meanwhile, add any remaining beer and the beef broth to pan. Cook over medium-high heat and deglaze by stirring to dislodge brown bits on bottom of pan. Simmer 3 to 4 minutes then season to taste with salt and pepper.

Slice roast and serve with pan juices.

Sauerkraut Beer Brats

(Courtesy of mrfood.com)

Ingredients:
6 uncooked bratwurst
1 (14 oz.) can sauerkraut
1 (12 oz.) can beer
6 hot dog buns, warmed

Directions:
Puncture each bratwurst with a fork.

Drain sauerkraut, placing liquid in a large resealable plastic storage bag; add beer to bag. Add brats to bag, and seal.

Cover and store drained sauerkraut in refrigerator while brats marinate in refrigerator for 3 to 6 hours.

Grill, broil, or fry brats for 10 to 15 minutes, or until no pink remains in the center. Serve with drained sauerkraut on warmed hot dog buns.

Oktoberfest Patties

Ingredients:
1 lb. ground beef
1 lb. ground pork
1 tsp. caraway seed
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 c. plain bread crumbs
1 Tbsp. vegetable oil
1 (12 oz.) jar beef gravy
1/2 lb. sliced fresh mushrooms

Directions:
In a large bowl, combine the ground beef, ground pork, caraway seed, garlic powder, salt, and pepper; mix well and form into 6 equal-sized patties.

Place the bread crumbs in a shallow dish and coat the patties evenly.

In a large skillet, heat the oil over medium heat and cook the patties for 5 to 6 minutes per side, or until the juices run clear and no pink remains. Remove to a platter and cover to keep warm.

Place the gravy and mushrooms in the skillet and cook over medium heat for 3 to 4 minutes, or until the mushrooms begin to soften. Spoon over the patties and serve immediately.

Petite Lasagnas

Ingredients:
12 oz. raw ground turkey
1/4 tsp. salt, divided
1/4 tsp. pepper
1 c. chopped onion
1/2 c. chopped mushrooms
14.5 oz. can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp. dried oregano, divided
1/2 tsp. dried basil
1 1/2 c. part skim ricotta cheese
24 small square wonton wrappers
1 1/2 c. shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve

Buttermilk Ice Cream

Ingredients:
1 c. whipping cream
6 large egg yolks
1/2 c. sugar
1 c. cold buttermilk

Directions:
Bring whipping cream to a simmer in a heavy medium saucepan.  Whisk egg yolks and sugar in medium bowl to blend.  Gradually whisk hot cream into egg yolk mixture.  Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil).  Strain into bowl.  Stir in buttermilkd.  Refrigerate custard until cold (about 2 hours).  Process in ice cream making according to manufacturer's instructions.  (Can be prepared up to 5 days ahead.  Freeze in covered container).

Champagne Chicken Stew

(Courtesy of Eating Light Magazine)


Ingredients: 
2 Tbsp. all-purpose flour
1 tsp. salt, divided
1/2 tsp. pepper, divided
4 skinless, bone-in chicken breasts, fat removed
1 1/2 tsp. olive oil
3 medium carrots, cut in 1-inch pieces
2 large celery ribs, cut in 1-inch pieces
1/2 tsp. dried thyme
1 bottle sparkling wine or dry champagne or 3 c. chicken broth
3 c. fat-free chicken broth
8 oz. wide noodles
2 Tbsp. minced fresh parsley


Directions:
In a ziploc bag, mix flour and 1/4 tsp. each salt and pepper.  Add chicken; close bag and shake to lightly coat. 


In a 4-6 qt. Dutch oven or stockpot, heat oil.  Add chicken; cook 10 minutes, until golden brown, turning once or twice.  Add carrots, celery, thyme, remaining salt and pepper, wine or champagne and chicken broth.  Bring to a boil, reduce heat, and simmer 40 minutes, skimming foam off top as needed, until chicken is heated through.


Meanwhile when stew is nearly done, cook noodles according to package directions; drain well.


Divide noodles among 4 shallow bowls.  Stir parsley into stew; ladle over noodles.

Chicken Caesar Pizzas

(Courtesy of Eating Light Magazine)


Ingredients:
6 whole-wheat pitas
3/4 c. shredded part-skim mozzarella cheese
3 Tbsp. grated Parmesan cheese
1 lb. skinless, boneless chicken breasts
1/4 tsp. pepper
1 tsp. canola oil
1 bag fat-free complete Caesar salad kit
8 oz. plum tomatoes, chopped


Directions:
Preheat oven to 425 degrees.  Place pitas on baking sheets; sprinkle with cheeses.  bake 6-8 minutes, until lightly crisped.


Meanwhile, season chicken with pepper.  In a large non-stick skillet, over medium heat, heat oil.  Add chicken; cook 8 minutes, until cooked through, turning once.  Slice cross-wise in strips.


Toss lettuce and dressing from salad kit with tomatoes (save croutons for another use).  Spoon onto pitas; top with strips of chicken.

Quick Tortellini Bake

(Courtesy of MrFood.com)

Ingredients:
2 (9 oz.) packages chicken-filled tortellini, fresh or frozen and thawed
1 large green bell pepper, cut into 1-inch chunks
1 medium-sized onion, cut into thin wedges
2 c. sliced fresh mushrooms
1 (26 oz.) jar spaghetti sauce
1 1/2 c. water
2 c. shredded mozzarella cheese

Instructions:
Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except cheese; mix well.

Pour tortellini mixture into a 9x13 inch baking dish; cover tightly with foil.

Bake 25 minutes. Remove from oven, stir, cover, and bake 25 more minutes.

Remove foil, sprinkle with cheese, and bake uncovered for 5 more minutes, or until cheese is melted.

Note~ You can use tortellini with any filling of your choice if you would prefer something else.  Cheese tortellini would be good otherwise any other meat or vegetable filling would work well.

Easy Calzones

Ingredients:
3/4 lb. ground beef
1 small onion, chopped
3 garlic cloves, minced
1/2 c. spaghetti sauce
1/2 tsp. dried Italian seasoning
1 (11 oz.) container refrigerated French bread dough
4 (1 oz.) slices mozzarella cheese
Nonstick cooking spray
Grated Parmesan cheese

Instructions:
Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.

In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is crumbly and no pink remains; drain well then stir in spaghetti sauce and Italian seasoning.

Unroll bread dough onto a lightly floured work surface; roll or press with your fingers to a 16 inch square. Cut dough into 4 even squares and transfer dough squares to baking sheet.

Spoon equal amounts of meat mixture into center of each square and top each with a slice of mozzarella cheese. One square at a time, fold dough over to form a triangle, pressing edges to seal. Coat each with cooking spray, and sprinkle with Parmesan cheese.

Bake 12 to 15 minutes, or until golden. Serve immediately.

Butterfinger Dessert

Ingredients:
1 angel food cake
6 Butterfinger bars, crushed
1/4 c. butter
2 c. powdered sugar
4 egg yolks, beaten
1 pt. cream, whipped


Directions:
Break 1/2 of the angel food cake into an oblong cake pan.  Cream together butter, powdered sugar and egg yolks; fold in whipped cream.  Put half of this custard over top of the cake.  Spread well.  Add 1/2 of crushed candy bars; then add rest of the cake, custard and candy bars (in that order).  Chill for several hours before serving.

Animal Cracker Snack Mix

Ingredients:
3 c. animal crackers
2 c. salted peanuts
2 c. raisins
2 c. milk chocolate M&Ms


Directions:
In a large bowl, combine all of the ingredients.  Store in snack-size resealable plastic bags.


Note~ If there is a peanut allergy, you can substitute Goldfish or any other snack of your choice instead of using the peanuts.

Lunch Box Pizzas

(Courtesy of Taste of Home)

Ingredients:
1 tube (7.5 oz.) refrigerated buttermilk biscuits (10 biscuits)
1/4 c. tomato sauce
1 tsp. Italian seasoning
10 slices pepperoni
3/4 c. shredded Monterey Jack cheese


Directions:
Flatten each biscuit into a 3 inch circle and press into a greased muffin cup.  Combine the tomato sauce and Italian seasoning; spoon 1 tsp. into each cup.  Top each with a slice of pepperoni and about 1 Tbsp. of cheese.


Bake at 425 degrees for 10-15 minutes or until golden brown.  Serve immediately or store in the refrigerator.

Two Ingredient No-Knead Beer Bread

Ingredients:
2 2/3 c. self-rising flour (not self-rising cake flour)
12 oz. beer, freshly opened- chilled or at room temperature


Directions:
Preheat oven to 375 degrees.  Lightly grease a 9x5 loaf pan.


Put flour in a medium bowl.  Add beer and stir with a spatula just until mixed and flour is moistened completely.  Scrape into prepared pan.


Bake 50-55 minutes, until top is lightly browned, sides pull away from the pan, and toothpick inserted near the center comes out clean.


Cool in pan on a wire rack for 5 minutes, then turn out on rack to cool.


To serve: cut in 1/2 inch thick slices with a serrated bread knife.


Variations: 
Cheddar scallion: Mix flour with 1 c. (4 oz.) shredded sharp cheddar cheese, 12 c. thinly sliced scallions and 1 1/2 tsp. poultry seasoning.  Add beer and proceed as directed in the recipe.


Olive parmesan: Mix flour with 1 c. mixed country olives, kalamata olives or black olives (pitted and coarsely chopped), 1/2 c. grated Parmesan cheese and 1 1/2 tsp. Italian seasoning.  Add beer and proceed as directed in the recipe.

Light Banana Whole-Wheat Muffins

Ingredients:

1 1/4 c. mashed bananas (about 2 large bananas)

1/2 c. honey

2 Tbsp. nonfat yogurt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. coriander

6 egg whites

1 1/2 tsp. vanilla extract

1 1/4 c. whole-wheat flour

1 c. enriched white flour

1 Tbsp. baking soda

1 tsp. baking powder

Directions:

Preheat oven to 350 degrees.  In a large bowl, whisk together bananas, honey, yogurt, cinnamon, nutmeg, coriander, egg whites and vanilla.  

In a medium bowl, stir together whole-wheat flour, white flour, baking soda and baking powder; add to banana mixture all at once, stirring just until blended.

Fill nonstick tins 2/3 full and bake for 30 minutes.  Remove muffins from tins while hot then let cool completely on a wire rack.

Heath Torte Cake

Ingredients:
6 egg whites
2 tsp. vanilla
1/2 tsp. cream of tartar
Dash of salt
2 c. sugar
6 Heath bars, crushed
Dash of salt
1 pt. whipping cream


Directions:
Beat egg whites at room temperature.  Add vanilla, cream of tartar and salt.  Beat until stiff peaks form.  Gradually add sugar and beat until stiff.  Cover 2 cookie sheets with plain ungreased brown paper (shopping bags).  Draw a 9 inch circle on each and spread meringue evenly in the circles.  Bake 1 hour in a 275 degree oven.  Turn off heat and let dry in the oven for 2 hours with the door closed.  Longer time gives better results.  Fold crushed Heath bars and salt in whipping cream.  Spread 1/3 of the mixture between layers of meringue and frost top and sides with remainder.  Chill overnight.  Save some Heath bars to sprinkle on top of the torte.

Mustard Pretzel Dip

Ingredients:
1 c. (8 oz.) sour cream
1 c. mayonnaise
1 c. prepared mustard
1/2 c. sugar
1/4 c. dried minced onion
1 envelope ranch salad dressing mix
1 Tbsp. prepared horseradish 
Sourdough pretzel nuggets


Directions:
In a large bowl, combine the sour cream, mayonnaise, mustard, sugar, onion, salad dressing mix and horseradish.  Cover and refrigerate for at least 30 minutes.  Serve with pretzels.

Taco Chicken Wings

Ingredients:
1 envelope taco seasoning
3 Tbsp. canola oil
2 Tbsp. red wine vinegar
2 tsp. hot pepper sauce, divided
34 fresh or frozen chicken wingettes (about 4 lbs)
1 c. ranch salad dressing 


Directions:
In a large resealable plastic bag, combine the taco seasoning, oil, vinegar and 1 tsp. hot pepper sauce; add chicken.  Seal bag and turn to coat.


Grill chicken, covered, over medium heat for 5 minutes.  Grill 10-15 minutes longer or until juices run clear, turning once.


In a small bowl, combine ranch dressing and remaining hot pepper sauce.  Serve with chicken.

Corn Dog Muffins

Ingredients:
2 packages (8 1/2 oz. each) corn bread/muffin mix
2 Tbsp. brown sugar
2 eggs
1 c. milk
1 can (11 oz.) whole kernel corn, drained
5 hot dogs, chopped


Directions:
In a large bowl, combine corn bread mix and brown sugar.  Combine eggs and milk; stir into dry ingredients until moistened.  Stir in corn and hot dogs (batter will be thin).


Fill greased or paper-lined muffin cups 3/4 full.  Bake at 400 degrees for 14-18 minutes or until golden brown.  Serve immediately or refrigerate.

Mushroom Burgers

(Courtesy of Taste of Home)


Ingredients:
2 eggs, beaten
2 c. finely chopped fresh mushrooms
1/2 c. dry bread crumbs
1/2 c. shredded cheddar cheese
1/2 c. finely chopped onion 
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 Tbsp. vegetable oil
4 whole wheat hamburger buns, split


Directions:
In a large bowl, combine the first 9 ingredients.  Shape into 4 patties.  


In a large skillet, cook patties in oil over medium heat for 3 minutes on each side or until crisp and lightly browned.  Serve on buns.

Black Bean Rice Burger

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) black beans, rinsed and drained
1 c. cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 Tbsp. plus 1/4 c. salsa, divided
1/4 c. sour cream
4 lettuce leaves
4 slices cheddar cheese (1 oz. each)
4 hamburger buns, split


Directions:
In a large bowl, mash beans with a fork.  Add the rice, onion, egg and 2 Tbsp salsa; mix well.  Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray.  Flatten to 1/2 inch thickness.  Cook over medium heat for 4-5 minutes on each side or until firm and browned.


In a small bowl, combine sour cream and remaining salsa.  Place a lettuce leaf, burger, sour cream mixture and slice of cheese on the bun.

Chocolate Peanut Butter Pizza

(Courtesy of Taste of Home)

Ingredients:
1/2 c. shortening
1/2 c. peanut butter
1/2 c. packed brown sugar
1/2 c. sugar
2 eggs
1/2 tsp. vanilla extract
1 1/2 c. all-purpose flour
2 c. miniature marshmallows
1 c. (6 oz.) semi-sweet chocolate chips


Directions:
In a large mixing bowl, cream the shortening, peanut butter and sugars until light and fluffy.  Beat in eggs and vanilla.  Add flour and mix well.  Pat into a greased 12 inch pizza pan.  Bake at 375 degrees for 12 minutes.  Sprinkle with marshmallows and chocolate chips; bake 3-5 minutes longer or until lightly browned.

Rum-Pepper Steak Sandwiches

(Courtesy of Cooking Light)

Ingredients:
Marinade
1/2 c. dark rum
2 Tbsp. brown sugar
1 Tbsp. coarsely ground black pepper
1/4 tsp. salt
5 garlic cloves, crushed, or 2 1/2 tsp. bottled minced garlic
1 (1 1/2 lb.) flank steak

Flavored Mayonnaise
1/2 c. fat-free or light mayonnaise
2 tsp. prepared horseradish

Remaining ingredients
8 (1/2 inch thick) slices red onion (about 2 onions)
16 (1 oz.) slices sourdough bread
2 c. thinly sliced romaine lettuce
16 (1/4 inch thick) slices tomato (about 3 tomatoes)

Directions:
To prepare marinade, combine first 5 ingredients in a large ziploc bag.  Trim fat from steak then add the steak to the bag.  Seal and marinate in refrigerator for at least 2 hours, turning bag occasionally.  Remove the steak from the bag, reserving marinade.  Pour the marinade into a microwave-safe dish.  Microwave on on for 1 minute or until mixture boils.

To prepared flavored mayonnaise, combine mayonnaise and horseradish in a small bowl.  Set aside.

Prepare grill.

Place steak and red onion slices on a grill rack, and grill onions 4 minutes on each side, basting with the reserved marinade.  Remove onions from the grill.  Turn steak, and grill an additional 8 minutes or until steak is desired degree of doneness.  Remove steak from grill.  Place bread slices on grill rack then grill for 2 minutes on each side or until toasted.

Cut steak diagonally across the grain into thin slices.  Spread 1 Tbsp. flavored mayonnaise on one side of each of the 8 toasted bread slices.  Divide steak, onion slices, lettuce and tomato slices evenly among 8 bread slices.  Top with remaining bread slices.  

Note~  Can substitute pineapple juice for the rum if desired.

Cheddar French Dip Sandwich

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter, cubed
2 garlic cloves, minced
4 ciabatta rolls, split
1 c. (4 oz.) shredded cheddar cheese
1 lb. thinly sliced roast beef
1 can (14 1/2 oz.) beef broth

Directions:
In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.

In a large saucepan, combine beef and broth; heat through. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping.

Quick and Easy Strawberry Jam

Ingredients:
1 quart ripe strawberries, mashed
4 c. sugar 
3/4 c. water
1 box sure jell fruit pectin


Directions:
Measure 2 c. mashed strawberries into a large bowl (save the rest of the strawberries for another use).  Stir in sugar.  Let stand 10 minutes, stirring occasionally.


Mix water and pectin in a small saucepan.  Bring to a boil on high heat, stirring constantly.  Continue boiling and stirring for 1 minute.  Stir into fruit mixture.  Stir 3 minutes or until sugar is completely dissolved.


Fill plastic containers quickly to with 1/2 inch of the tops; cover with lids.  Let stand at room temperature for 24 hours.  Jam is ready to use.  Refrigerate up to 3 weeks or freeze up to 1 year; thaw in the refrigerator.

Jerk Grilled Corn on the Cob

Ingredients:
3/4 tsp. ground allspice
1/2 tsp. dried thyme
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/8 tsp. ground red pepper
4 ears of corn with husks
2 tsp. butter or stick margarine


Directions:
Prepare grill.


Combine first 7 ingredients in a small bowl; set aside.


Pull husks back from corn, and scrub silks.  Brush butter over corn, sprinkle with spice mixture.  Place corn on the grill rack; grill 12 minutes or until done, turning occasionally.

North African Grilled Corn on the Cob

Ingredients:
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. dried oregano
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. black pepper
Dash of ground cloves
4 ears of corn with husks
2 tsp. butter or stick margarine, melted


Directions:
Prepare grill.


Combine first 8 ingredients in a small bowl; set aside. 


Pull husks back from corn and scrub silks.  Brush butter over corn and sprinkle with spice mixture.  Place corn on the grill rack; grill 12 minues or until done, turning corn occasionally.  

Cajun Grilled Cork on the Cob

Ingredients:
1 tsp. dried oregano
1 tsp. paprika
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
1/8 tsp. ground red pepper
4 ears of corn with husks
2 tsp. butter or stick margarine, melted


Directions:
Prepare grill.


Combine first 8 ingredients in a small bowl; set aside.


Pull husks back from corn and scrub silks.  Brush butter over corn, sprinkle with spice mixture.  Place corn on grill racks; grill 12 minutes or until done, turning occasionally.  

Beer Battered Deep Fried Gluten Free Hot Dogs

(Courtesy of girlcooksworld.com)

Ingredients:
1 Tbsp. oil
8 gluten-free hot dogs
1 1/4 c. rice flour, plus extra for coating dogs, if necessary
1/4 c. potato starch
3/4 tsp. salt
2 tsp. baking powder
1 egg, beaten
1/2- 2/3 c. gluten free beer (ex: Redbridge)
Oil for frying
8 wooden skewers
Ketchup or mustard for dipping

Directions:
Heat 1 Tbsp. oil in a large skillet and fry up the hot dogs until cooked and/or brownded.  Transfer to a plate and blot off the oil with a paper towel. 

Combine the rice flour, potato starch, salt and baking powder in a large bowl.  Add the egg and just enough beer to make a thick batter, just a little thicker than pancake batter.  Whisk until smooth.

In a saucepan wide enough to fit the hot dogs, heat the oil to 350 degrees.  Dip one of the dogs into the batter to evenly coat.  Drop into the oil and fry until golden (you can fry 2 at a time).  Remove to a plate lined with paper towels.  Insert a wooden skewer into one of the ends of the hot dog and push until about halfway to 2/3 of the way through.  Repeat with the remaining hot dogs.  If the batter is not sticking well to the hot dogs, you can put some rice flour on a plate and roll the hot dogs in the rice flour prior to dipping into the batter.

Place on a serving plate and serve with condiments of your choice.

Wendy's Style Frosty

Ingredients:
1 c. skim milk
1/2 c. Nesquik chocolate powder, no sugar added
4 c. vanilla frozen yogurt, softened

Directions:
Blend milk and Nesquik in a blender on high for 10 seconds.  Pulse in frozen yogurt until mixture is combined, but still very thick.  Freeze for 1 hour or more before serving.

Blueberry Cinnamon Jam

(Courtesy of stephchows.blogspot.com)
Ingredients:
10 c. fresh blueberries, washed and stems removed
2 c. raw sugar cane
2 c. splenda (if you dont want to use splenda, add 2 c. more raw sugar cane)
1 packet sure gel low sugar jam
1 tsp. cinnamon
1/2 c. water
1/4 c. lemon juice

Directions:
Rinse blueberries and place into a heavy bottom pot and add in 1/4 cup of white sugar mixed with the package of sure gel and lemon juice. Slowly bring to a boil while stirring constantly.

Once boiling add in splenda and remaining sugar and cinnamon all at once. Keep stirring constantly and bring back to a rolling boil. Boil for one minute and then remove from heat and place into sanitized mason jars (fill up to a 1/2 inch from the top of the jar. Carefully wipe off any spills and place lids and rings on the jars. Use your tongs and place filled jars back into the large pot of hot water, bring to a boil and let boil for 10 minutes. Remove jars with the tongs and let dry on a cooling rack undisturbed overnight. Then label the jars.

Pineapple Sangria

(Courtesy of erinsfoodfiles.com)

Ingredients:
3 c. pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 c. brandy
1 ripe pineapple, cut into 1 inch chunks
1 c. pineapple soda
1 bunch fresh mint, roughly chopped
1 orange, sliced

Directions:
In a pitcher, combine the juice, wine, brandy, pineapple and soda with ice and stir.  Pour into large wine glasses and garnish with the mint and orange slice.

Homemade Fried Mozzarella Sticks

(Courtesy of fromaway.com)

Ingredients:
4 sticks mozzarella string cheese, cut in half
3/4 c. Italian style panko breadcrumbs
1/2 c. all-purpose flour
2 eggs, beaten
Canola oil, for frying

Directions:
Dredge cut mozzarella sticks in flour.  Shake off excess then dip in beaten eggs.  Roll in breadcrumbs.  Dip in egg again and roll in breadcrumbs a 2nd time.  Place finished cheese sticks on a clean plate and place in the freezer for about 2 hours, or until coating hardens.  Fry in 350 degree oil until a medium golden brown, about 2-3 minutes.  Drain on a paper towel and serve immediately with a dipping sauce of your choice.

Watermelon Lemonade Slushy

(Courtesy of half-bakedbaker.blogspot.com)

Ingredients:
4 c. watermelon
4 c. ice cubes
2/3 c. frozen lemonade concentrate
1 c. cold water

Directions:
Puree watermelon in a blender.  Strain through a mesh strainer.  In a blender, on medium speed, blend together watermelon, ice, lemonade concentrate and water until the ice breaks down.  Pour into glasses and enjoy.

NOTE~ For an adult version, leave out the water and add 4 oz. of vodka and 4 oz. of limoncello

Basil Ice Cream

(Courtesy of completelydelicious.com)

Ingredients:
1 c. packed basil leaves
3/4 c. sugar
2 c. heavy cream
1 c. whole milk
Pinch of salt
5 egg yolks
1 lemon

Directions:
Using a food processor to grin the basil leaves with the sugar and 1 c. of the heavy cream, until the leaves are ground as fine as possible.  Pour half of the mixture through a strainer into a large bowl.  Add the remaining 1 c. of heavy cream to the bowl.

Heat the other half of the basil mixture in a saucepan along with the whole milk and salt over medium heat.  In another bowl, whisk together the egg yolks.  When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly.  Return the mixture back into the saucepan. 

Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about 5 minutes.  Pour the custard through the strainer into the bowl with the cream mixture.  Zest the lemon directly into the custard, then cool over an ice bath while stirring.

Chill completely, then freeze in an ice cream machin according to the manufacturer's instructions.  Let harden in the freeze for a few hours before serving. 

No-Fry French Toast

Ingredients:
Nonstick cooking spray
1 slightly beaten egg
1 slightly beaten egg white
3/4 c. fat-free milk
1 tsp. vanilla
1/8 tsp. ground cinnamon
8 slices (1 inch thick each) firm-textured French bread
1/4 tsp. finely shredded orange peel
1/2 c. orange juice
1 Tbsp. honey
1 tsp. cornstarch
1/8 tsp. ground cinnamon
1 Tbsp. powdered sugar, optional

Directions:
Coat a large baking sheet with nonstick cooking spray.  In a pie plate, combine egg, egg white, milk, vanilla, 1/8 tsp. ground cinnamon.  Soak bread slices in egg mixture for about 1 minute per side.  Place on prepared baking sheet.

Bake in a 450 degree oven for about 6 minutes or until bread is lightly browned.  Turn bread over and bake 5-8 minues more or until golden brown.

Meanwhile, for orange syrup, in a small saucepan, stir together orange peel, orange juice, honey, cornstarch and 1/8 tsp. cinnamon.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.

If desired, sift powdered sugar over toast.  Serve with warm orange syrup. 

Strawberry Patch Ice Cream

(Courtesy of MrFood.com)

Ingredients:
1 (14 oz.) can sweetened condensed milk
1 Tbsp. vanilla extract
2 drops red food coloring, optional
1 (20 oz.) pkg. frozen strawberries, thawed and mashed
2 c. (1 pint) heavy cream

Directions:
In a large bowl, combine sweetned condensed milk, vanilla and food coloring.  Stir in strawberries and mix until thoroughly combined.

In a medium bowl, with an electric beater on medium speed, beat heavy cream until stiff peaks form.

Gently fold whipped cream into strawberry mixture until thoroughly combined.  Place in an airtight container and freeze 8 hours or until firm.

Chocolate Scotcheroos

(Courtesy of Pinchofyum.com)

Ingredients:
3 c. Rice Krispies cereal
3 c. Cocoa Krispies cereal
1 c. corn syrup
1/2 c. sugar
1/3 c. peanut butter
1/3 c. Nutella
1/2 bag each chocoate chips and butterscotch chips

Directions:
Lightly grease 9x13 pan with butter or oil.

In a large pot, heat corn syrup and sugar until dissolved- dont boil or else your bars will be rock hard.  When sugar is dissolved, melt in the peanut butter and Nutella.  When melted, stir in the cereal.  Stir until mixed and press into pan.  Melt chocolate chips and butterscotch chips in a double boiler, or over low heat.  When smooth, spread over the tops of the bars and cool until frosting has set.

Raspberry Margaritas

Ingredients:
1 large (12 oz.) can frozen limeade concentrate
1 1/2 c. cold water
1/4 c. tequila
1/3 c. sugar
1 pint fresh raspberries
1-2 c. ice cubes

Directions:
Combine the limeade concentrate, water, tequila, sugar, raspberries and ice cubes in a large blender jar.  Blend until well-mixed and thick.

Pour 3/4 c. of the mixture into each of 5-6 tall glasses and serve immediately.

Buffalo Chicken Pasta Salad

Ingredients:
8 oz. uncooked pasta (such as mezze penne)
1/2 c. Frank's hot sauce
1/2 c. olive oil
1 Tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. celery salt
2 c. precooked chicken, chopped
1 1/2 c. crumbled blue cheese
1 c. carrots, chopped
1 c. celery, chopped

Directions:
Cook pasta according to package directions to al dente.  Drain and rinse thoroughly with cold water. 

Meanwhile, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder and celery salt in a small bowl until well-combined.

Place pasta in a large mixing bowl.  Stir in chicken, blue cheese, carrots and celery.  Slowly mix in dressing until desired amount.  Refrigerate until ready to serve.