Amaretto French Toast

(Courtesy of Food Enquirer)

Ingredients:
6 Tbsp. amaretto
4 eggs, well beaten
1/2 c. milk
12 slices French bread
3 Tbsp. butter
Amaretto butter (see recipe below)
Amaretto syrup (see recipe below)

Directions:
In a shallow bowl, mix amaretto, eggs and milk.  Soak bread in the mixture.  In a large skillet, melt some butter.  Drain bread.  Cook in butter until both sides are golden brown.  Serve immediately with Amaretto butter and Amaretto syrup.

Note~ Can use Irish Cream instead of Amaretto if you want something different.

Amaretto Butter Ingredients:
2 Tbsp. Amaretto
1/2 c. butter or margarine, softened

Directions:
Combine butter and amaretto until well-combined.  Serve with french toast.

Amaretto Syrup Ingredients:
1/4 c. Amaretto
1 c. maple syrup

Directions:
In a small saucepan, combine amaretto and syrup.  Heat to boiling.  Allow to cool before serving.

Note~ I had this at a resturant in Minnesota.  I fell in love with it immediately.  Definatly something worth trying.

End Zone Cocktail

(Courtesy of The Neelys)

Ingredients:
Wheat beer
Hard lemonade
Ice cubes
Lemon wedges, for garnish

Directions:
Mix equal parts beer and hard lemonade in a tall glass over ice.  Garnish with a lemon wedge.

Grilled Chicken Cordon Bleu

(Courtesy of Bobby Flay)

Ingredients:
4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 lb. triple creme cheese (ex: Red Hawk) or brie, thinly sliced
2 lemons, halved
8 paper thin slices prosciutto
1/4 lb. baby arugula

Directions:
Heat the grill to high.

Brush the chicken on both sides with the oil and season with salt and pepper, to taste.  Grill until slightly charred on both sides and just cooked through, about 2 minutes per side.  Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds.  Brush the cut side of the lemons with oil and grill, cut side down, until golden brown and slightly charred, about 45 seconds. 

Put the chicken on large serving plates, top each breast with 2 slices of prociutto and some arugula.  Squeeze the grilled lemon on top and drizzle with olive oil.

Fried Lasagna Bites

(Courtesy of Aaron McCargo Jr.)

Ingredients:
14-16 manicotti shells
1 Tbsp. vegetable oil, plus more for frying
1/2 lb. sweet Italian sausage, casings removed
1/2 lb. ground beef
1 white onion, diced (about 1/4 c.)
1 Tbsp. Italian seasoning
1/4 c. chopped basil leaves
1 Tbsp. ground black pepper
2 (8 oz.) cans tomato sauce
1 Tbsp. red pepper flakes
1 lb. shredded mozzarella
1 qt. cottage cheese, strained
2 c. all-purpose flour
3 eggs, beaten
2 c. plain bread crumbs

Directions:
Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.

Heat a large saute pan with 1 Tbsp. vegetable oil over medium-high heat.  Add sausage, ground beef and onions; saute for 3 minutes.  Add the Italian seasoning, basil and black pepper.  Cook for about 8 more minutes, until the meat has browned.  Stir in 1/2 c. tomato sauce and cook until heated through.  Set mixture aside to cool in a large bowl.

Add the rest of the canned sauce into saute pan and stir in the red pepper flakes.

Fold the mozzarella and cottage cheese into the cooled meat mixture.  Stuff each cannelloni shell with the meat mixture then place the shells in the freezer for 5 minutes to firm up.  When ready to fry, slice shells into thirds.

Preheat oil to 350 degrees.

Place the flour, eggs and bread crumbs in separate bowls.

Dredge the shells in the flour, then eggs and then bread crumbs.

Fry the bites until they are golden and crispy; about 4-5 minutes.  Drain on paper towel and serve with the spicy tomato sauce.

Champagne Sangria

(Courtesy of Giada De Laurentiis)

Ingredients:
1 (750 ml) bottle Prosecco or French champagne, chilled
1/2 c. orange juice
2 c. mint simple syrup (recipe for this is below)
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 c. sliced strawberries
5 fresh mint sprigs
Crushed ice

Directions:
In a large pitcher, combine the Prosecco, orange juice, mint simple syrup, lemon zest and lime zest.  Add the sliced strawberries, lemon slices, lime slices and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top.  Serve immediately.

Mint Simple Syrup Ingredients:
2 c. sugar
2 c. water
1 c. packed fresh mint leaves

Directions:
In a small saucepan, combine the sugar, water and mint over medium heat.  Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.  Remove the pan from the heat and allow the syrup to cool for 20 minutes.  Strain before using.

Cheesy Potatoes with Smoked Sausage

(Courtesy of Kitchen Cookoff)

Ingredients:
1 pkg. smoked sausage (Hillshire Farm)
1 bag (20 oz.) shredded hash brown potatoes
2 c. (8 oz.) shredded cheddar cheese
1 c. sour cream
1 medium onion, chopped
1/4 c. butter or margarine, melted
1/4 tsp. ground black pepper

Directions:
Preheat oven to 350 degrees.  Lightly spray a 9x13 baking pan with nonstick cooking spray.  Cut sausage into 1/2 inch cubes.  Combine all ingredients in a large bowl.

Spread mixture evenly in a prepared pan.  Bake 40-45 minutes or until lightly browned.  Let stand 5 minutes before serving.

Crock Pot Cream Cheese Chicken

(Courtesy of Food.com)

Ingredients:
3 lb. chicken pieces
1 (2/3 oz.) pkg. Italian salad dressing mix
4 Tbsp. melted butter, divided
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 oz.) can cream of chicken soup
8 oz. cream cheese
1/2 c. chicken broth

Directions:
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken.  Sprinkle with 2 Tbsp. melted butter.

Cook on low for 4-6 hours.

Melt 2 Tbsp. butter in a saucepan and saute onion and garlic.  Add cream of chicken soup, cream cheese and broth.  Stir until smooth. 

Add the onion mixture to the crock pot and cook on low for an additional hour.

Note~ You can use chicken breasts if you want.  You can also add other items, such as mushrooms, to the saucepan prior to putting in the slow cooker.

King Ranch Chicken Mac and Cheese

(Courtesy of Southern Living)

Ingredients:
1/2 (16 oz.) pkg. cellentani pasta
2 Tbsp. butter
1 medium onion, diced
1 green bell pepper, diced
1 (10 oz.) can diced tomatoes and green chiles
1 (8 oz.) pkg. Velveeta, cubed
3 c. chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 c. (6 oz.) shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees.  Prepare pasta according to package directions.

Meanwhile, melt butter in a large Dutch oven over medium-high heat.  Add onion and bell pepper, and saute for 5 minutes or until tender.  Stir in tomatoes and green chiles and Velveeta; cook, stirring constantly, 2 minutes or until cheese melts.  Stir in chicken, next 4 ingredients and hot cooked pasta until blended.  Spoon mixture into a lightly greased 10 inch cast-iron skillet or until 11x7 baking dish; sprinkle with shredded Cheddar cheese.

Bake at 350 degrees for 25-30 minutes or until bubbly.

Applesauce Muffins with Cinnamon Streusel Topping

(Courtesy of Southern Living)

Ingredients:
4 c. all-purpose baking mix
1/2 c. sugar
2 tsp. ground cinnamon
2/3 c. chunky applesauce
1/2 c. milk
1/4 c. vegetable oil
2 large eggs
STREUSEL:
1/3 c. granulated sugar
1/4 c. firmly packed light brown sugar
3 Tbsp. all-purpose baking mix
1/4 tsp. ground cinnamon
2 Tbsp. butter, melted

Directions:
Preheat oven to 400 degrees.  Whisk together 4 c. baking mix, sugar and cinnamon in a large bowl; make a well in the center of the mixture.

Whisk together applesauce and the next 3 ingredients in a small bowl; add to sugar mixture, stirring just until dry ingredients are moistened.  Spoon batter into a lightly greased 12 cup muffin pan, filling almost completely full. 

In a small bowl, combine all streusel topping ingredients until well-mixed.  Sprinkle the mixture over the muffins.

Bake at 400 degrees for 18-20 minutes or until a wooden pick inserted in the center comes out clean and top s are golden brown.  Cool in pan on a wire rack for 5 minutes.  Remove from pan to wire rack.

Chilled Hot Chocolate

(Courtesy of Mr Food)

Ingredients:
4 (1 oz. each) envelopes instant hot cocoa mix (1/2 c. total)
1 1/2 c. warm water
1 1/2 c. half-and-half
2 scoops vanilla ice cream
Miniature marshmallows (if desired)

Directions:
In a blender jar, dissolve hot cocoa mix in warm water.

Add half-and-half and ice cream.  Blend on high speed until smooth and creamy.

You can top with mini marshmallows if you would like.

http://www.mrfood.com/Cold-Beverages/Chilled-Hot-Chocolate

Chocolate Mud Slide

(Courtesy of Mr Food)

Ingredients:

3 large scoops chocolate ice cream

1 c. milk

2 c. ice cubes

3 Tbsp. coffee-flavored liqueur

3 Tbsp. vodka (optional)

Directions:

In a blender, combine all ingredients and blend on medium speed until thoroughly mixed.  Pour into glasses and serve.

http://www.mrfood.com/Cold-Beverages/Chocolate-Mud-Slide-2045

Teriyaki Chicken Wings

(Courtesy of Mr Food)

Ingredients:
1/4 c. firmly packed brown sugar
1 Tbsp. ground ginger
2 tsp. garlic powder
1/2 c. dry white wine
1 (10 oz.) bottle soy sauce
5 lb. split chicken wings or drumettes, thawed if frozen

Directions:
In a large bowl, combine brown sugar, ginger, garlic powder, wine and soy sauce; mix well.  Add chicken wings and toss to coat.  Cover and chill for at least 2 hours.

Preheat oven to 350 degrees.  Coat a rimmed cookie sheet with cooking spray.

Drain wings well and place on prepared cookie sheet; discard remaining marinade.  Bake wings 30 minutes, then turn them over.  Baste with pan juices and bake an additional 30 minutes, until wings are cooked through and brown.

Note~ These can marinade for up to 2 days in the fridge.

http://www.mrfood.com/Chicken/Teriyaki-Chicken-Wings-1357

Parmesan Pork Roast

(Courtesy of Taste of Home)

Ingredients:
1 boneless whole pork loin roast (4 lbs.)
2/3 c. grated Parmesan cheese
1/2 c. honey
3 Tbsp. soy sauce
2 Tbsp. dried basil
2 Tbsp. minced garlic
2 Tbsp. olive oil
1/2 tsp. salt
2 Tbsp. cornstarch
1/4 c. cold water

Directions:
Cut roast in half.  Transfer to a 3 qt. slow cooker.  In a small bowl, combine the cheese, honey, soy sauce, basil, oil and salt; pour over pork.  Cover and cook on low for 5 1/2-6 hours or until a meat thermometer reads 160 degrees.

Remove meat to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Slice roast; serve with gravy.

Loaded Mashed Potatoes

(Courtesy of Taste of Home)

Ingredients:
5 lb. potatoes, peeled and cubed
3/4 c. sour cream
1/2 c. milk
3 Tbsp. butter
Salt and pepper to taste
3 c. (12 oz.) shredded cheddar cheese blend, divided
1/2 lb. sliced bacon, cooked and crumbled
3 green onions, sliced

Directions:
Place potatoes in a Dutch over and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until tender.  Drain and place in a large bowl.  Add the sour cream, milk, butter, salt and pepper.  Beat on medium-low speed until light and fluffy.  Stir in 2 cups of cheese, bacon and onions.

Transfer to a greased 3 qt. baking dish.  Top with remaining cheese.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.

Monster Cookie Dough Dip

(Courtesy of Skip To My Lou)

Ingredients:
8 oz. cream cheese, softened
1/2 c. butter, softened
1 c. creamy peanut butter
1 c. powdered sugar
3 Tbsp. brown sugar
1 tsp. vanilla
1 c. oats (regular or quick)
1 c. miniature plain M&Ms
1 c. miniature semi-sweet chocolate chips

Directions:
Mix cream cheese, butter, vanilla and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well.  Next fold in oats, M&Ms and chocolate chips.

Serve with pretzels or graham cracker sticks.

Queso Fundido Con Chorizo

(Courtesy of the Food Channel)

 

Ingredients:

1/2 lb. chorizo sausages, casings removed

1/4 c. yellow onion, chopped small

10 oz. Monterey Jack cheese, shredded

2 Tbsp. canned diced tomatoes and green chiles, drained

 

Directions:

Preheat oven to broil.

 

Brown chorizo over medium-high heat, using a wooden spoon to break up the chorizo into small pieces.  Add onions and cook until translucent.  Drain off excess fat and spread into the bottom of an oven-proof medium-sized casserole dish, reserving 1 Tbsp.

 

Place cheese and canned tomatoes in a microwave-safe bowl and microwave on high power, stopping and stirring every 15 seconds, until the cheese has melted and combined with the tomatoes.  Spread cheese into the casserole over the chorizo.

 

Adjust top oven rack so that it is 6 inches below the broiler element.  Place dish on top rack and broil until cheese starts to turn golden brown, 5-10 minutes.

 

Remove from oven and sprinkle with reserved meat.  Serve hot with tortilla chips.

 

Scrambled Egg Muffin Sliders

(Courtesy of Southern Living)

Ingredients:
6 bacon slices
2 c. self-rising white cornmeal mix
1 Tbsp. sugar
1 1/2 c. buttermilk
1 large egg
4 Tbsp. butter, melted
1 c. (4 oz.) shredded sharp cheddar cheese
Vegetable cooking spray
FILLING:
8 large eggs
1 Tbsp. water
1/2 tsp. Creole seasoning
1 Tbsp. butter


Directions:
Preheat oven to 425 degrees.  Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon and drain on paper towels.  Crumble bacon.  Set aside.


Heat a 12 cup muffin pan in oven for 5 minutes.


Combine cornmeal mix and sugar in a medium bowl; make a well in the center of the mixture.  Set aside.  Stir together buttermilk and 1 egg; add to cornmeal mixture, stiring just until dry ingredients are moistened.  Stir in melted butter, cheese and bacon.  Remove pan from oven and coat with cooking spray.  Spoon batter into hot muffin pan, filling almost completely full.


Bake at 425 degrees for 15-20 minutes or until golden.  Remove from pan to a wire rack and let cool for 10 minutes.


In a medium bowl, whisk together 8 eggs, water and Creole seasoning.  Melt 1 Tbsp. butter in a large nonstick skillet.  Add egg mixture, and cook, without stirring, 2-3 minutes or until eggs begin to set on bottom.  Gently draw cooked edges away from the sides of the pan to form large pieces.  Cook, stirring occasionally, 4-5 minutes or until eggs are thickened and moist (do not overstir).  Cut muffins in half (parallel to the counter surface), and spoon eggs over bottom halves.  Cover with top halves of muffins.

Slow-Cooked Barbecued Chicken

(Courtesy of Southern Living)

Ingredients:
2 tsp. salt
1 1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. pepper
1 (3-3 1/2 lb.) cut-up whole chicken
1/2 c. cola soft drink
1/3 c. ketchup
1/4 c. firmly packed light brown sugar
2 Tbsp. apple cider vinegar
1 lemon, sliced

Directions:
Stir togethre first 4 ingredients in a small bowl.  Sprinkle over chicken.  Place chicken in a single layer in a lightly greased 6 quart slow cooker.

Whisk together cola and next 4 ingredients in a small bowl.  Slowly pour mixture between chicken pieces (to avoid removing spices from chicken).  Place lemon slices in a single layer on top of chicken.

Cover and cook on high for 5 hours (or on low for 6 1/2-7 1/2 hour) or until done.

Transfer chicken pieces to a serving platter; discard lemon slices.  Skim fat from pan juices in the slow cooker.  Pour pan juices over chicken; serve immediately.

Slow Cooker Mustard Barbecued Pork

(Courtesy of Southern Living)


Ingredients:
1/3 c. firmly packed light brown sugar
2 1/2 tsp. salt
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika
1 tsp. onion powder
1/2 tsp. ground red pepper
1 (4-5 lb.) bone-in pork shoulder roast (Boston butt)
1 c. yellow mustard
1/3 c. honey
1/4 c. apple cider vinegar
1 1/2 tsp. Worcestershire sauce


Directions:
Stir together first 6 ingredients.  Rub brown sugar mixture over roast; place roast in a lightly greased 6 quart slow cooker.


Whisk together mustard and next 3 ingredients.  Pour mustard mixture over top of roast.  Cover and cook on low 8-10 hours (or on high for 4-6 hours) or until meat shreds easily with a fork.  Let stand 15 minutes.  Shred pork with a fork; stir until the sauce is incorporated.

Note~ Can make ahead...just make as directed above and let pork cool completely (about 1 hour), stirring occasionally.  Freeze in an airtight container for up to 3 months.

Baked Blueberry Donuts

(Courtesy of Got No Milk)

Ingredients:
2 c. all-purpose flour
1/2 c. sugar
2 eggs
1 1/2 c. fresh blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1 c. almond milk
2 Tbsp. canola oil
1 tsp. vanilla extract
1 pinch cinnamon
1 pinch nutmeg
COATING:
3 Tbsp. melted lactose-free margarine substitute
1/2 c. sugar
1 Tbsp. cinnamon


Directions:
Preheat oven to 325 degrees.  Spray donut pan with cooking spray.  In a bowl, whisk eggs, almond milk, sugar, vanilla, oil, nutmeg and cinnamon.  Add flour, baking powder and baking soda.  Whisk until combined. Carefully fold in blueberries.  Fill each donut hole 2/3 full.


Bake 15-20 minutes.  Cool for about 5 minutes and remove from pan to a wire rack.  Cool completely.


In a bowl, combine sugar and cinnamon.  In another bowl, place melted margarine.  Dip each donut in the margarine followed by the cinnamon sugar.  

Beer Braised BBQ Ribs

(Courtesy of Piggly Wiggly)

Ingredients:
1 full rack baby back pork ribs
1 container Paul Prudomme's Magic BBQ seasoning (can use your own choice BBQ seasoning if you cant find this)
2 cans beer
BBQ sauce 


Directions:
Get your grill nice and hot.  Completely cover your ribs with BBQ spice rub (you cant put on too much).  Cut your rib racks in half and set aside.


Pull out 2 sheets of foil about 3 feet long.  Lay the sheets side by side slightly overlapping.  Place the ribs in the middle of the foil and wrap the ribs in the remaining foil.  


Pour half a beer in the foil pack, then place on the grill. 


Cook for 2 hours covered or until cooked through.  Keep adding remaining beer while ribs cook.  Remove ribs from the foil pack and place back on the grill.  Brush the BBQ sauce on evenly and cook until the sauce glazes the ribs.

Cheddar Croquette Potatoes

(Courtesy of Piggly Wiggly)


4 c. cooked and chilled mashed potatoes
1 c. cubed cheddar cheese
4 eggs, beaten
2 c. flour
2 c. bread crumbs
Oil, for frying


Directions:
Take a small scoop of the mashed potatoes in your hand.  Place the cheddar cheese cube in the middle of the potato scoop.  Now roll the potato around the cheddar cube until you have the cube covered fully.  Repeat the process until all of the potato mix and cheddar cheese are gone.  Set up 3 separate bowls (1 with the flour, with with the eggs and one with the bread crumbs.  Start covering the balls with flour, then dip in the egg, and finally bread crumbs.  Repeat the process with all until the croquettes are breaded.  Heat sauce pot with oil to 350 degrees.  Gently place each ball into oil and cook for 5 minutes or until brown.  Remove from oil and drain well.

Mini Peanut Butter and Jelly Hand Pies

(Courtesy of Whats Katie Baking)

Ingredients:
1 serving of your favorite pie crust, unbaked
1/4 c. peanut butter, smooth
1/4 c. jelly
1 Tbsp. sugar
1 Tbsp. egg whites


Directions:
Preheat oven to 350 degrees.


Roll out dough as thin as you can get it without tearing, or as thick as you want it.  


Using a rounded cookie cutter, cut circles out of your dough.


Fill each circle with 1 tsp. peanut butter and 1 tsp. jelly.  Fold in half and pinch off the edges.


Brush each folded hand pie with egg whites and sprinkle with sugar.


Bake at 350 degrees for about 15 minutes, or until the edges start to slightly turn brown.

Monkey Muffins

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, softened
1 c. plus 1 Tbsp. sugar, divided
2 eggs
1 c. mashed ripe bananas
2/3 c. peanut butter
1 Tbsp. milk
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. miniature semisweet chocolate chips


Directions:
In a large bowl, cream butter and 1 c. sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the bananas, peanut butter, milk and vanilla.  Combine the flour, baking soda and salt; add to creamed mixture just until moistened.  Fold in chips.


Fill greased or paper-lined miniature muffin cups three-fourths full.  Sprinkle with remaining sugar.  Bake at 350 degrees for 14-16 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.

Captain's Coleslaw

(Courtesy of Mr Food)

Ingredients:
1/2 c. mayonnaise
1/3 c. milk
1 tsp. white vinegar
1/4 c. sugar
1/4 tsp. salt
1 (16 oz.) pkg. cabbage coleslaw mix OR 10 c. shredded cabbage with a few shredded carrots


Directions:
In a large bowl, whisk together all ingredients except coleslaw mix; mix until smooth and creamy.


Add coleslaw mix and toss until well coated.  Cover and chill for at least 1 hour before serving.

http://www.mrfood.com/Deli-Salad/Captains-Coleslaw

Mini Banana Beignets

(Courtesy of Food Network)

Ingredients:
2 Tbsp. vegetable oil, plus more for frying
1 1/2 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
1/3 c. plus 1/2 c. granulated sugar
1 large egg
1/2 c. whole milk
1/2 c. mashed banana (about 1 overripe banana)
1/4 tsp. banana extract (optional)


Directions:
Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees.  


Meanwhile, whisk the flour, baking powder, salt, 1/4 tsp. cinnamon and 1/3 c. granulated sugar in a large bowl.  


Whisk the egg, milk, mashed banana and 2 Tbsp. vegetable oil in another bowl.  Add the banana extract, if desired.  Combine the remaining 1/2 c. granulated sugar and 1 tsp. cinnamon in a shallow bowl and set aside.


Whisk the banana mixture into the dry ingredients until just moistened.  Working in batches, drop rounded teaspoonfuls of the dough into the hot oil and fry until golden brown, about 15 seconds per side.  Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.

Vegetarian Stuffed Peppers

(Courtesy of Taste of Home)

Ingredients:
6 large sweet pepper
2 c. cooked brown rice
3 small tomatoes, chopped
1 c. frozen corn, thawed
1 small sweet onion, chopped
1/3 c. canned red beans, rinsed and drained
1/3 c. canned black beans, rinsed and drained
3/4 c. cubed Monterey Jack cheese
1 can (4 1/2 oz.) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
3/4 c. meatless spaghetti sauce
1/2 c. water
4 Tbsp. grated Parmesan cheese, divided


Directions:
Cut tops off peppers and remove seeds; set aside.  In a large bowl, combine the rice, tomatoes, corn, onion and beans.  Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper.  Spoon into peppers.


Combine spaghetti sauce and water; pour half into an oval 5 quart slow cooker.  Add the stuffed pepper.  Top with remaining sauce.  Sprinkle with 2 Tbsp. grated Parmesan cheese.


Cover and cook on low for 3 1/2-4 hours or until peppers are tender and the filling is heated through.  Sprinkle with remaining Parmesan cheese.

Cinnamon Roll Pancakes

(Courtesy of Recipe Girl)

Ingredients:
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 Tbsp. canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 c. butter, melted
3/4 c. brown sugar, packed
1 Tbsp. ground cinnamon
CREAM CHEESE GLAZE:
4 Tbsp. butter
2 oz. cream cheese
3/4 c. powdered sugar
1/2 tsp. vanilla extract

Directions:
In a medium bowl, whisk together flour, baking powder and salt.  Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

In a medium bowl, mix melted butter, brown sugar and cinnamon.  Scoop the filling into a small ziploc baggie and set aside.  You dont want this to remain very liquidy...it's best if it becomes a consistency similar to toothpaste.  If it becomes too thick, place it in the microwave and if it is too runny, let it set at room temperature to thicken up.

In a medium microwave-safe bowl, heat butter and cream cheese until melted.  Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

Heat large skillet over medium-low heat.  Spray a nonstick cooking spray in the skillet.  Scoop about 3/4 c. batter onto the skillet.  After a minute or so, snip the corner of your baggie of filling and squeeze a sprial of filling onto the top of the pancake.  When bubbles begin to appear on the surface, flip carefully with a thin spatula and cook until browned on the underside, about 1-2 minutes more.  Transfer to a baking sheet or a platter and keep in a warm oven until ready to serve.

When ready to serve, spoon warmed glaze onto the top of each pancake.

Sizzling Shrimp Scampi

(Courtesy of Food and Wine)\

Ingredients:
2 sticks unsalted butter, softened
3 large garlic cloves, very finely chopped
1 Tbsp. plus 2 tsp. chopped flat-leaf parsley
1 1/2 tsp. finely grated lemon zest
1 tsp. freshly squeezed lemon juice
1/2 tsp. chopped thyme leaves
Kosher salt and freshly ground black pepper
3 lb. large shrimp, shelled and deveined, tails left on
1 Tbsp. thinly sliced basil leaves
Crusty bread, for serving

Directions:
Preheat oven to 450 degrees.  In a medium bowl, mix the butter with the garlic, 2 tsp. parsley, lemon zest, lemon juice and thyme.  Season with salt and pepper.

In a large gratin dish, arrange the shrimp, tails up, in a circular pattern.  Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling.  Sprinkle the shrimp with the remaining 1 Tbsp. chopped parsley and the basil leaves.  Serve hot with bread.

Chicken Jambalaya

(Courtesy of Fitness magazine)

 

Ingredients:

8 oz. skinless, boneless chicken breast halves

16 oz. pkg. frozen bell peppers and onions

8 oz. smoked turkey sausage, halved lenthwise and cut into 1/2 inch slices

2 c. water

14/5 oz. diced tomatoes with jalapeno peppers, undrained

8 oz. pkg. jambalaya rice mix

 

Directions:

Cut chicken into 1/2 inch strips.  Place frozen vegetables in a 3 1/2-4 quart slow cooker and top with chicken strips and turkey sausage.  Add water, undrained tomatoes and seasoning packet from rice.  Cover and cook on low heat setting for 5-6 hours or on high heat for 2 1/2-3 hours.  Stir in rice.  Cover and cook about 45 minutes more (is using the low heat setting, turn to the high heat setting), or until most of the liquit is absorbed and the rice is tender.

Beer Cheese in a Bread Bowl

(Courtesy of Taste of Home)

Ingredients:
1 round loaf (1 lb.) pumpernickel bread
2 jars (5 oz. each) sharp American cheese spread
1 pkg. (8 oz.) cream cheese, softened
1/4 c. beer or nonalcoholic beer
1/2 c. real bacon bits

Directions:
Cut top fourth off loaf of bread; carefully hallow out bottom, leaving 1/2 inch shell.  Cube removed bread; set aside.

In a microwave-safe bowl, combine cheese spread and cream cheese.  Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds.  Stir in beer.  Microwave, uncovered, 20 seconds longer.  Stir in bacon.

Fill bread shell with cheese dip.  Serve with reserved bread cubes.

Hot Pepper-Glazed Pecans

(Courtesy of Better Homes and Gardens)

Ingredients:
1 c. water
1 c. sugar
1 1/2-2 tsp. crushed red pepper
2 c. pecan halves (about 8 oz.)

Directions:
Preheat oven to 300 degrees.

In a medium saucepan, combine water, sugar and red pepper.  Bring to a boil.  Add pecans and return to a boil.  Reduce heat and simmer, uncovered, for 12 minutes.

Drain; spread pecans in an ungreased shallow baking pan.  Place in preheated oven and bake, uncovered, for 30 minutes, stirring occasionally.  Remove pecans from oven; spread on buttered foil to cool.

Grilled Southwestern Steak

(Courtesy of Kraft)

Ingredients:
2 boneless beef rib-eye steaks (1 lb.), 3/4 inch thick
2 tsp. olive oil
1 Tbsp. taco seasoning mix
1/4 tsp. steak sauce

Directions:
Heat grill to medium heat.

Brush steaks with oil; coat with taco seasoning.  Let stand 5 minutes.

Grill for 5 minutes, turning after 3 minutes.  Brush with steak sauce; grill 4-5 minutes or until medium doneness (160 degrees), turning after 2 minutes.

Remove steaks from grill; cover with foil.  Let stand 5 minutes before slicing.

Note~ Instead of using the taco seasoning, you can use a mixture of 1 tsp. chili powder, 1 tsp. ground cumin and 1 1/2 tsp. ground black pepper.  You can also use barbecue sauce instead of the steak sauce if you would prefer.

Ham and Cheese Calzones

(Courtesy of Taste of Home)

Ingredients:
2 tubes (13.8 oz. each) refrigerated pizza crust
1 c. ricotta cheese
4-6 oz. sliced pepperoni
2 c. diced fully cooked ham
2 c. (8 oz.) shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional
Dried basil, optional
Spaghetti sauce, warmed

Directions:
Unroll 1 pizza crust onto a greased baking sheet; shape into a 14x11 inch rectangle.  Spread half of the ricotta cheese lengthwise on half of the dough to within 1 inch of the edges.

Sprinkle with half of the pepperoni, ham and mozzarella.  Fold dough over the filling; press edges firmly to seal.  Repeat with remaining crust and filling ingredients.

Bake at 400 degrees for 20-25 minutes or until golden brown.  Sprinkle with Parmesan cheese and basil if desired.  Cut into slices.  Serve with spaghetti sauce.

Lighter Stacked Taco Salad

(Courtesy of Mr Food)

Ingredients:
1 lb. extra-lean ground beef
1 (1.25 oz.) pkg. dry taco seasoning mix
1 head lettuce, chopped (about 8 cups)
3/4 c. (3 oz.) reduced-fat shredded Cheddar cheese
1 (16 oz.) can kidney beans, rinsed and drained
2 large tomatoes, diced (about 2 cups)
1 (8 oz.) bag baked tortilla chips, crushed
1 c. (8 oz.) sweet and spicy low-fat French salad dressing

Directions:
In a medium skillet, brown ground beef with taco seasoning mix, stirring to break up the meat; drain and cool.

In a large glass trifle or other serving bowl, layer half the lettuce then half the cheese, beans, ground beef and tomatoes.  Repeat layers then top with crushed tortilla chips.

Just before serving, drizzle with dressing and toss to coat ingredients well.

Cheese Lover's Pasta Roll Ups

(Courtesy of Kraft)

Ingredients:
1 egg, beaten
1 container (15 oz.) ricotta cheese
2 c. 2% milk shredded Italian three cheese blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 jar (24 oz.) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 c. grated Parmesan cheese

Directions:
Heat oven to 375 degrees.

Mix first 5 ingredients until blended. 

Spread 1/2 c. spaghetti sauce onto bottom of 9x13 baking dish.  Spread each noodle with 3 Tbsp. cheese mixture; roll up.  Place, seam-sides down, in dish.  Top with remaining sauce and Parmesan; cover.

Bake 40-50 minutes or until heated through, uncovering for the last 10 minutes.

Homemade Tortillas

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1/2 tsp. salt
3/4 c. water
3 Tbsp. olive oil


Directions:
In a large bowl, combine flour and salt.  Stir in water and oil.  Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.  Divide dough into 8 portions.  On a lightly floured surface, roll each portion into a 7 inch circle.


In a large nonstick skillet coated with cooking spray, cook the tortillas over medium heat for 1 minutes on each side or until lightly browned.  Keep warm


Diabetic exchanges: 1 1/2 starch, 1 fat

Kids' Favorite Blueberry Muffins

(Courtesy of Taste of Home)

Ingredients:
2 1/2 c. pancake mix
1/2 c. sugar
1 egg
2/3 c. water
1/4 c. canola oil
1 1/2 c. fresh or frozen blueberries


Directions:
In a large bowl, combine pancake mix and sugar.  In another bowl, whisk the egg, water and oil  Stir into dry ingredients just until moistened.  Fold in blueberries.  


Fill paper-lined muffin cups two-thirds full.  Bake at 400 degrees for 14-16 minutes or until a toothpick comes out clean.  Cool the muffins for 5 minutes before removing from the pan to a wire rack.


Diabetic exchange: 2 starches, 1 fat


Note~ If using frozen blueberries, use without thawing to avoid discoloring the batter.

Linguine Frittata

(Courtesy of 25 Years of Favorite Brand Name One Dish)

Ingredients:
8 oz. uncooked linguine
3 Tbsp. olive oil, divided
1 c. chopped carrots
1/4 c. chopped onion
2 cloves garlic, minced
1/2 lb. asparagus, cut into 1 inch pieces
1 large red bell pepper, diced
1 medium tomato, seeded and chopped
1 tsp. dried basil
1 tsp. dried marjoram
1 tsp. dried oregano
5 eggs
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper


Directions:
Cook linguine according to package directions.  Drain in colander.  Place in a large bowl.  


Heat 1 Tbsp. oil in a large skillet over medium heat until hot.  Add carrots, onion and garlic; cook and stir 5 minutes or until carrots are crisp-tender.  Add asparagus, bell pepper, tomato, basil, marjoram and oregano; cook and stir 5 minutes or until asparagus is crisp-tender.  Add vegetable mixture to linguine to bowl; mix well.


Beat eggs in medium bowl with wire whisk until frothy.  Stir in cheese, salt and black pepper; pour over linguine mixture and toss.


Heat remaining 2 Tbsp. oil in 12 inch nonstick skillet over medium heat until hot.  Add linguine mixture, spreading evenly.  Reduce heat to low.  Cook 5 minutes or until browned on bottom.  Place large rimless plate over skillet; invert frittata onto plate.  Slide frittata back into skillet.  Cook 5 minutes more or until browned on bottom and eggs are set.  Slide frittata onto serving plate.  Cut into wedges.

Firehouse Meat Loaf

(Courtesy of Better Homes and Gardens)

Ingredients:
1 egg, beaten
1 c. soft bread crumbs
1/2 c. bottled pasta sauce with vegetables and/or herbs
1-2 cloves garlic, minced
1/2 tsp. dried rosemary, crushed
8 oz. Italian sausage, pork sausage links or ground beef
1 lb. ground beef
2 oz. provolone or mozzarella cheese, cubed
2 Tbsp. bottled pasta sauce with vegetables and/or herbs
2 Tbsp. shredded provolone or mozzarella cheese


Directions:
In a large bowl, combine egg, bread crumbs, 1/2 c. pasta sauce, garlic and rosemary.  Remove casings from sausage (if using).  Add ground beef and sausage; mix well.  Press two-thirds of the mixture evenly in the bottom of an 8x4 inch loaf pan.


Make a 1/2 inch indentation down the center of the meat mixture.  Place the cheese cubes in the indentation.  Pat remaining meat mixture evenly over top.


Bake, uncovered, in a 350 degree oven for 55-60 minutes until no pink remains and until a meat thermometer inserted in the thickest part of the loaf registers 170 degrees.  Let stand for 10 minutes.


To serve, transfer meat loaf to a platter.  Drizzle top with 2 Tbsp. pasta sauce.  Sprinkle with 2 Tbsp. shredded cheese.  If desired, garnish with fresh rosemary sprigs. 


To make ahead: Prepare meat loaf as directed, except do not bake.  Cover and chill for up to 24 hours.  To serve, bake meat loaf, uncovered, about 1 hour or until no pink remains and a thermometer inserted into the thickest part of the meat loaf registers 170 degrees.

Presidential Steak

(Courtesy of Mr Food)

Ingredients:
4 (6-8 oz.) 1 1/4 inch filet mignon steaks
1/4 tsp. salt
1/4 tsp. black pepper
4 slices bacon
DIJON HERB BUTTER:
1/2 c. (1 stick) butter, softened
1 Tbsp. Dijon mustard
1 Tbsp. fresh chopped parsley
1/8 tsp. cracked peppercorns


Directions:
In a medium bowl, make the Dijon Herb Butter by combining the butter, mustard, parsley and cracked peppercorns.  Mix until combined then place in a crock and chill until ready to use.


Preheat broiler.  Season steaks with salt and pepper.


In a large skillet, slightly cook bacon over medium-high heat until lightly browned, but not crisp.  Wrap 1 slice of bacon around each steak and secure with a wooden toothpick.


Place steaks on a broiler pan or rimmed baking sheet and broil for 5-6 minutes per side for medium-rare, or until desired doneness beyond that.  Remove toothpicks and serve with a scoop of Dijon Herb Butter topping each steak.

http://www.mrfood.com/Beef/Presidential-Steak

Roasted Tomato Soup with Fresh Basil

(Courtesy of Taste of Home)

Ingredients:
3 1/2 lb. tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 Tbsp. olive oil
2 Tbsp. fresh thyme leaves
1 tsp. salt
1/4 tsp. pepper
12 fresh basil leaves
Salad croutons and additional fresh basil leaves, optional

Directions:
Place the tomatoes, onion and garlic in a greased 15x10 baking pan; drizzle with the oil.  Sprinkle with the thyme, salt and pepper; toss to coat.  Bake at 400 degrees or until tender, stirring once.  Cool slightly. 

In a blender, process the tomato mixture and basil in batches until blended.  Transfer to a large saucepan and heat through.  Garnish each serving with croutons and additional basil if desired.

Diabetic exchange: 3 vegetable, 1 fat.

Chocolate Cookie Cheesecake

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. oreo cookie crumbs (about 16 cookies)
3 Tbsp. butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
1 1/2 c. semisweet chocolate chips, melted and cooled
3 tsp. vanilla extract
4 eggs, lightly beaten
20 oreo cookies, coarsely chopped

Directions:
In a small bowl, combeing the cookie crumbs and butter.  Press onto the bottom of a 9 inch springform pan.  Refrigerate while preparing filling.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in chocolate and vanilla.  Add the eggs; beat on low speed just until combined.  Fold in half of the chopped cookies.  Pour over the crust.  Sprinkle with the remaining cookies.  Place pan on a baking sheet. 

Bake at 325 degrees for 50-60 minutes or until the center is almost set and the top appear dull.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer.  Refrigerate overnight.

Peanut Butter Cup Cookies

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1/2 c. creamy peanut butter
3/4 c. packed brown sugar
1/2 c. sugar
1 egg
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 pkg (13 oz.) miniature peanut butter cups
DRIZZLE:
1 c. (6 oz.) semisweet chocolate chips
1 Tbsp. creamy peanut butter
1 tsp. shortening

Directions:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1 1/4 inch balls.  Press a miniature peanut butter cup into each; reshape balls.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12-15 minutes or until edges are lightly browned.  Cool for 2 minutes before removing from pans to wire racks.

For drizzle, in a microwave-safe bowl, melt chocolate chips, peanut butter and shortening; stir until smooth.  Drizzle over cooled cookies.