Southwest Beef Stew

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lb. lean ground beef (90% lean)
1 large onion, chopped
2 cans (14 1/2 oz. each) diced tomatoes, undrained
1 pkg. (16 oz.) frozen corn
1 can (15 oz.) black beans, rinsed and drained
1 can (14 1/2 oz.) chicken broth
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 tsp. garlic powder
1 1/2 tsp. salt-free Southwest chipotle seasoning blend
1 1/2 c. cooked rice
1/4 c. shredded cheddar cheese

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, corn, black beans, broth, tomatoes with chilies, garlic powder and seasoning blend.  Cover and cook on low for 6-8 hours or until heated through.

Stir in rice; heat through.  Sprinkle each serving with cheese.

Gluten-Free Banana Bread

(Courtesy of Taste of Home)

Ingredients:
2 c. gluten-free all-purpose baking flour
1 tsp. baking soda
1/4 tsp. salt
4 eggs
2 c. mashed ripe bananas (4-5 medium)
1 c. sugar
1/2 c. unsweetened applesauce
1/3 c. canola oil
1 tsp. vanilla extract
1/2 c. chopped walnuts


Directions:
In a large bowl, combine the flour, baking soda and salt.  In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.  Stir into dry ingredients just until moistened.


Transfer to two 8x4 inch loaf pans coated with cooking spray.  Sprinkle with walnuts.  Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.  Makes 2 loaves.


Note~ Read all ingredient labels before making a gluten-free dish as ingredient formulas can change.  If you are concerned about a brand that may contain gluten, contact the company.  


Nutritional facts: 1 slice equals 140 calories, 6 g fat (1 g. saturated fat), 35 mg cholesterol, 89 mg sodium, 21 mg carbohydrate, 2 g fiber, 3 g protein.  Diabetic exchanges: 1 starch, 1 fat.

BLT Bites

(Courtesy of Taste of Home)

Ingredients:

16-20 cherry tomatoes

1 lb. sliced bacon, cooked and crumbled

1/2 c. mayonnaise

1/3 c. chopped green onions

3 Tbsp. grated Parmesan cheese

2 Tbsp. snipped fresh parsley

Directions:

Cut a thin slice off of each tomato top.  Scoop out and discard pulp.  Invert the tomatoes on a paper towel to drain.

In a small bowl, combine the remaining ingredients.  Spoon into tomatoes.  Refrigerate for several hours before serving.

Ladybug Appetizers

(Courtesy of Taste of Home)

Ingredients:
2 oz. cream cheese, softened
2 Tbsp. sour cream
Black paste food coloring
1/2 tsp. minced chives
1/8 tsp. garlic salt
1/8 tsp. minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1 1/2 inches long)


Directions:
In a small bowl, beat cream cheese and sour cream until smooth.  Remove 1 Tbsp. to a small bowl and tint black using food coloring.  Place tinted cream mixture in a small plastic bag; set aside.


Add the chives, garlic salt and parsley to the remaining cream cheese mixture.  Spread over crackers.  Arrange two tomato quarters on each for the ladybug wings.


For heads, halve the olives width-wise; place one half on each cracker.  Insert 2 chives into olives for antennae.  Use tinted cream cheese mixture to pipe spots onto wings.  (Cut a very small corner off of the corner of the bag and use like a piping bag).

Greek-Style Sloppy Joes

(Courtesy of Better Homes and Gardens)

Ingredients;
1 lb. lean ground lamb or beef
1/2 c. chopped onion (1 medium)
1 (15 oz.) can tomato sauce
1/3 c. bulgur
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 c. shredded romaine lettuce
6 kaiser rolls, split and toasted
4 oz. crumbled feta cheese with tomato and basil or plain feta cheese


Directions:
In a large skillet, cook ground meat and onion until meat is brown and onion is tender.  Drain off fat.  Stir in tomato sauce, bulgur, oregano, salt and pepper.  Bring to boiling; reduce heat.  Simmer, uncovered, about 5 minutes or until desired consistency, stirring occasionally.


To assemble, arrange romaine on bottom halves of rolls.  Spoon meat mixture on romaine.  Sprinkle with feta cheese; replace top halves of rolls.


Note~ Bulgur would be found in the grocery store by the rice or beans but would be easier to find at an ethnic grocery store.  It is made from several types of wheat and is parboiled.  This is not to be confused with cracked wheat.  If you want to know more: http://en.wikipedia.org/wiki/Bulgur

Baked Spaghetti

(Courtesy of Mr Food)

Ingredients:
1 (16 oz.) pkg. spaghetti
1 lb. lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1/2 tsp. salt
1 (26 oz.) jar spaghetti sauce

Directions:
Preheat oven to 350 degrees.

Prepare spaghetti according to package directions; drain, rinse, drain again.  Set aside in a large bowl.

Meanwhile, in a large skillet, brown ground beef over medium-heat until no pink remains; drain off excess liquid.  Add onions, peppers and salt; cook 6-8 minutes, until vegetables are fork-tender.  Stir in spaghetti sauce.  Add to spaghetti; toss until well mixed.

Pour into a 9x13 baking dish that has been coated with cooking spray; cover tightly with aluminum foil and bake for 50 minutes.  Remove foil and bake 5-8 minutes, until top is crisp.

http://www.mrfood.com/Pastas/Baked-Spaghetti-6414

Picante Egg Rolls

(Courtesy of Taste of Home)

Ingredients:
2 lb. ground beef
1 c. (8 oz.) shredded cheddar cheese
1/2 c. picante sauce
1 envelope chili seasoning
1 tsp. garlic powder
2 pkgs. (16 oz. each) egg roll wrappers
Oil for deep fat frying
SAUCE:
1 c. picante sauce
1/2 c. sour cream


Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain.  Remove from the heat.  Stir in the cheese, picante sauce, chili seasoning and garlic powder.


Place 1/4 cupful in the center of an egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use).  Fold bottom corner over filling.  Fold sides toward center of filling.  Moisten remaining corner with water; roll up tightly to seal.  Repeat.


In an electric skillet, heat 1 inch of oil to 375 degrees.  Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown.  Drain on paper towels.  Combine sauce ingredients; serve with egg rolls.

Angel Lush

(Courtesy of Kraft)

Ingredients:
1 can (20 oz.) crushed pineapple, in juice, undrained
1 pkg. (1.5 oz.) vanilla flavor fat free sugar free instant pudding
1 c. thawed cool whip lite or cool whip sugar free whipped topping
1 pkg. (10 oz.) round angel food cake, cut horizontally into 3 layers
10 fresh strawberries

Directions:
Mix pineapple and dry pudding mix in a medium bowl with whisk until well blended.  Stir in cool whip.

Stack cake layers on plate, filling layers and topping with pudding mixture.

Refrigerate for 1 hour.  Top with berries just before serving.

Dulce de Leche Cheesecake

(Courtesy of Taste of Home)

Ingredients:
1 3/4 c. crushed gingersnap cookies (about 35 cookies)
1/4 c. finely chopped walnuts
1 Tbsp. sugar
1/2 tsp. ground cinnamon
6 Tbsp. butter, melted
FILLING:
3 pkgs. (8 oz. each) craem cheese, softened
1 c. plus 2 Tbsp. sugar
1/4 c. 2% milk
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
3 eggs, lightly beaten
1 can (13.4 oz.) dulce de leche
1 c. (6 oz.) semisweet chocolate chips
1 1/2 tsp. chili powder

Directions:
Place a greased 9 inch springform pan of a double thickness of heavy duty foil (about 18 inches square).  Securely wrap foil around pan.  In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter.  Press onto bottom and 2 inches up the sides of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the milk, flour and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.

Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened.  Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 350 degrees for 60-70 minutes or until center is just set and top appears dull.

Remove springform pan from waterbath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

In a microwave-safe bowl, melt chips; stir until smooth.  Stir in chili powder.  Spread over cheesecake.  Refrigerate overnight.  Remove sides of pan.

Note~ Dulce de leche can be found in the international foods aisle of the grocery store.

Three-Pepper Bean Dip

(Courtesy of Taste of Home)

Ingredients:
1 can (16 oz.) refried beans
1 1/2 c. (12 oz.) reduced-fat sour cream
1 c. salsa
4 green onions, chopped
1 can (4 oz.) chopped green chilies
3 oz. reduced-fat cream cheese
1 jalapeno pepper, seeded and chopped
2 Tbsp. chopped chipotle pepper in adobo sauce
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
1 c. (4 oz.) shredded Colby-Monterey Jack cheese
Tortilla chips or assorted vegetables

Directions:
In a large bowl, combine the first 10 ingredients.  Transfer to a greased 1 1/2 quart baking dish.  Cover and bake at 325 degrees for 25 minutes.

Sprinkle with cheese.  Bake, uncovered, 5-10 minutes longer or until bubbly.  Serve warm with chips or vegetables.

Disappearing Stuffed French Toast

(Courtesy of Mr Food)

Ingredients:
1 pkg. (3 oz.) cream cheese, softened
2 Tbsp. confectioners' sugar
8 slices cinnamon-raisin bread
2 eggs
1/2 c. half-and-half
2 Tbsp. granulated sugar
4 Tbsp. butter, divided

Directions:
In a small bowl, combine cream cheese and confectioners' sugar; mix well.  Spread evenly over 4 bread slices. Top with remaining bread slices, forming sandwiches.

In a shallow bowl, whisk eggs, half-and-half, and granulated sugar until well-combined.

Melt 2 Tbsp. butter in a large skillet over medium heat.

Dip each sandwich into egg mixture, completely coating both sides.

Cook 2 sandwiches at a time for 1-2 minutes per side, or until golden.  Melt remaining 2 Tbsp. butter in skillet and cook remaining 2 sandwiches.  Slice each in half diagonally and serve.

Note~  To make these look really fancy, top with additional confectioners' sugar and maple syrup, fresh fruit or strawberry sauce.

http://www.mrfood.com/Pancake-and-Waffle-Recipes/Disappearing-Stuffed-French-Toast-6094

Amish Bakery Custard Pie

(Courtesy of Mr Food)

Ingredients:
1 (9 inch) baked pie crust
3/4 c. granulated sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. half-and-half
1/2 c. (1 stick) butter
1/4 c. packed light brown sugar
1 tsp. vanilla extract
Ground cinnamon for sprinkling

Directions:
Preheat oven to 325 degrees.

In a medium saucepan, combine sugar, cornstarch and salt.  Whisk in the half-and-half and cook over medium heat until mixture is thickened and bubbly, stirring occasionally.

Remove from heat, add butter, brown sugar and vanilla.  Stir until butter is melted.  Pour into baked pie shell and sprinkle lightly with cinnamon.

Bake 35 minutes; center of pie will not be set.  Cool pie for 1 hour, then refrigerate for 6-8 hours or until ready to serve.  Pie will set upon chilling.  Cover for longer storage.

http://www.mrfood.com/Pie/Amish-Bakery-Custard-Pie

Firecracker Barbecued Pork

(Courtesy of Mr Food)

Ingredients:

1 (2 lb.) boneless pork loin roast

1/4 tsp. salt

1/4 tsp. black pepper

3/4 c. barbecue sauce

3/4 c. orange marmalade

1/2 tsp. hot pepper sauce

1 tsp. prepared horseradish

Directions:

Preheat oven to 350 degrees.  Using a sharp knife, cut a diamond pattern into the top of pork about 1/4 inch deep.  Season pork roast with salt and pepper and place in a 9x13 baking dish.

In a small bowl, combine remaining ingredients and pour over roast.

Roast 40-45 minutes, or until internal temperature reaches 155-160 degrees.  Let roast sit for 5-10 minutes, then slice and serve.

http://www.mrfood.com/Pork/Firecracker-Barbecued-Pork

Tofu Cutlets Marsala

(Courtesy of Eatingwell.com)

 

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 oz.

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 tablespoon of oil and 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, 1-2 minutes.  Add mushrooms and cook, stirring often, until tender and lightly browned, 3-5 minutes.  Stir in Marsala and simmer until slightly reduced, about 1 minute.

Whisk the remaining 2 Tbsp. 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.

 

Indoor S'Mores

(Courtesy of Betty Crocker)

Ingredients:
8 c. Golden Grahams cereal
5 c. miniature marshmallows
1 1/2 c. milk chocolate chips
1/4 c. light corn syrup
5 Tbsp. butter or margarine
1 tsp. vanilla
1 c. miniature marshmallows, if desired


Directions:
Into a large bowl, measure cereal.  Butter a 9x13 pan.  In large microwavable bowl, microwave 5 c. marshmallows, the chocolate chips, corn syrup and butter uncovered on high for 2-3 1/2 minutes, stirring after every minute, until melted and smooth when stirred.  Stir in vanilla.


Pour over cereal; quickly toss until completely coated.  Stir in 1 c. marshmallows.


Press mixture evenly in pan, using buttered back of spoon.  Let stand uncovered for at least 1 hour, or refrigerate if you prefer a firmer bar.  For bars, cut into 6 rows by 4 rows.  Store loosely covered at room temperature for up to 2 days.


Note~  Can also melt 5 c. marshmallows, the chocolate chips, corn syrup and butter on the stove top.  Once melted and smooth when stirred, stir in the vanilla.  Continue making recipe as listed above.

Hillbilly Ribs

(Courtesy of Mr Food)

Ingredients:
2 Tbsp. vegetable oil
5 lb. country-style pork ribs
1 (12 oz.) bottle chili sauce
1/2 c. water
2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
1/4 c. brown sugar

Directions:
In a soup pot, heat oil over medium-high heat; brown ribs on all sides 8-10 minutes.

Meanwhile, in a large bowl, combine remaining ingredients; mix well.

Reduce heat to medium and drain off excess liquid.  Pour sauce mixture over ribs, partially cover, and cook 1 1/2 hours, or until ribs are cooked through and tender, turning occasionally.

Note~ You can use spareribs instead of country-ribs if you would prefer.

http://www.mrfood.com/Pork/Hillbilly-Ribs

Grilled Deviled Chicken

(Courtesy of Mr Food)

Ingredients:
1/2 c. Dijon-style mustard
3 Tbsp. canola oil
2 Tbsp. apple cider vinegar
1/2 tsp. hot pepper sauce
2 Tbsp. dried tarragon
1/2 tsp. salt
1/4 tsp. black pepper
6 boneless, skinless chicken breast halves

Directions:
In a small bowl, combine mustard, oil, vinegar, hot pepper sauce, tarragon, salt and pepper; mix well.  Pour mixture into a large resealable plastic storage bag and add chicken breasts; close bag and knead until evenly coated.  Marinate in refrigerator for 1-2 hours.

Preheat grill to medium-high heat.

Remove chicken from marinade, discarding excess marinade.  Grill chicken 10-12 minutes, or until no longer pink, turning it over halfway through grilling.

http://www.mrfood.com/Chicken/Grilled-Deviled-Chicken-With-Mustard

Barbecue-Bacon Party Spread

(Courtesy of Kraft)

Ingredients:
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. barbecue sauce
1 pkg. (2.1 oz.) fully cooked bacon, chopped
1 small tomato, chopped
1/2 c. chopped green pepper
3 green onions, sliced
1 c. shredded cheddar cheese

Directions:
Spread cream cheese on a large platter; drizzle with barbecue sauce.

Top with all remaining ingredients.

Serve with crackers.

Strawberry Peach Vodka Collins Popsicles

(Courtesy of endlesssimmer.com)

Ingredients:
6 oz. pureed strawberry (about 10 strawberries)
2 oz. peach syrup (recipe follows)
12 oz. tonic water
5 oz. vodka, divided


Directions:
Stir strawberry puree with 2 oz. vodka.  Place 3 tsp. of strawberry mixture in the bottom of popsicle form; set aside.  


Stir peach syrup with tonic water.  Stir to combine.  Add vodka and stir to combine.


Pour peach and vodka mixture over strawberry mixture and stir to combine.


Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright.  Insert popsicle sticks and finish freezing popsicles overnight.  To release popsicles run hot water on the outside of the popsicle molds for 2-3 seconds.


Peach Syrup:
1/2 c. sliced peaches (about 4 medium-size peaches)
1 c. water
1 c. sugar


Directions:
Wash, peel and pit peaches.  Place peaches in a blender or food processor and process until peaches are pureed.


Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.

Sausage Pancake Muffins

(Courtesy of Mr Food)

Ingredients:
2 c. packaged pancake and waffle mix
2 eggs
1 c. milk
1/2 c. club soda
1 Tbsp. vegetable oil
4 heat-and-serve beef sausages, chopped 
1/4 c. pancake syrup

Directions:
Preheat oven to 350 degrees.  Coat a 12-cup muffing tin with cooking spray.

In a large bowl, combine pancake mix, eggs, milk, club soda and oil; mix well.  Pour evenly into muffin cups and sprinkle each with sausage.

Bake 20-25 minutes, or until a wooden toothpick inserted in center comes out clean. 

Remove from oven and brush tops with pancake syrup.  Serve warm.

Note~ Instead of sausage, these can also be made with fresh blueberries or peeled and chopped apples.

http://www.mrfood.com/Bread/Sausage-Pancake-Muffins-822

Bacon Cheddar Mashed Potatoes

(Courtesy of Clinton Kelly)

Ingredients:
2 lb. Yukon Gold potatoes, peeled and cut into 2 inch cubes)
Kosher salt
5 slices bacon, fried until crisp and chopped finely
1 1/2 c. grated cheddar cheese
1/2 c. whole milk
1/4 c. sour cream


Directions:
Place potatoes in a large pot and fill with enough cold water to cover.  Season with a pinch of kosher salt and bring to a boil.  Reduce heat to a simmer and cook for 25 minutes, until potatoes are very tender.


Drain and return to pot.


Using a potato masher, mash with the cheese, sour cream and milk.  Fold in the bacon.

Polenta Sausage Bake

(Courtesy of Prego)

Ingredients:
24 oz. prepared polenta, cut into 1/2 inch thick slices
1/4 c. grated Parmesan cheese
1 lb. sweet or hot Italian pork sausage, casing removed
1 large zucchini, cut in half lengthwise and sliced (about 2 cups)
2 c. Prego traditional Italian sauce or Toasted Garlic and Herb Italian sauce
6 oz. shredded fontina or mozzarella cheese (about 1 1/2 cups)


Directions:
Heat the oven to 400 degrees.  Arrange the polenta slices to cover the bottom of a 3 quart shallow baking dish, trimming the slices as needed to fit.  Sprinkle with Parmesan cheese.


Cook the sausage in a 12 inch skillet over medium-high heat until it is browned, stirring often to break up the meat.  Remove the sausage from the skillet.  Pour off any fat.


Add the zucchini to the skillet and cook for 3 minutes or until it is tender.  Stir in the sauce and heat to a boil.  Return the sausage to the skillet.  Cook until the mixture is hot and bubbling.  Spoon the sausage mixture over the polenta.  Top with the fontina cheese.


Bake for 25 minutes or until hot and the cheese is melted.

Tomato Soup Cake

(Courtesy of Mr Food)

Ingredients:
2 c. all-purpose flour
1 1/3 c. sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. vegetable oil
3 eggs
1/4 c. water
1 (16 oz.) container cream cheese frosting

Directions:
Preheat oven to 350 degrees.  Coat two 8-inch round cake pans with cooking spray, and lightly flour.

In a large bowl, combine flour, sugar, baking powder, baking soda, allspice and cinnamon; mix well.  Add soup, oil, eggs and water.  Beat until well-combined then pour into prepared cake pans.

Bake 25-30 minutes, or until a toothpick inserted in center comes out clean.  Allow to cool in pans then remove to platter and frost with cream cheese frosting.

http://www.mrfood.com/Cakes/Tomato-Soup-Cake-from-Mr-Food

Cajun Pot Roast with Sweet Peppers

(Courtesy of Diabetic Living)

 

Ingredients:

1 (2-2 1/2 lb.) boneless beef chuck pot roast

1 Tbsp. salt-free Cajun seasoning

1/2 tsp. bottled hot pepper sauce

1/8 tsp. ground black pepper

1 (14 1/2 oz.) can low-salt diced tomatoes, undrained

1 medium green sweet pepper, cut into strips

1 medium red sweet pepper, cut into strips

1 medium yellow sweet pepper, cut into strips

Cracked black pepper, optional

 

Directions:

Trim fat from meat.  Sprinkle Cajun seasoning evenly over meat; rub in with your fingers.  If necessary, cut meat to fit into a 3 1/2-4 quart slow cooker.  Place meat in slow cooker.  Add hot pepper sauce and 1/8 tsp. black pepper.  Pour undrained tomatoes over meat in slow cooker.

 

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours, adding pepper strips for the last 30 minutes of cooking.

 

Transfer meat to a cutting board.  Slice meat and transfer to a serving platter.  Drain vegetables, discarding cooking liquid.  Serve meat with vegetables.  If desired, sprinkle individual servings with cracked black pepper.

 

Diabetic exchange: 1 vegetable, 1 fat.

 

Italian Pasta Casserole

(Courtesy of Taste of Home)

Ingredients:
2 c. uncooked spiral pasta
1/2 lb. lean ground beef (90% lean)
1/2 lb. Italian turkey sausage links, casing removed
1 small onion, finely chopped
1 garlic clove, minced
2 cans (14 1/2 oz. each) diced tomatoes, undrained
1/3 c. tomato paste
3/4 tsp. Italian seasoning
1/2 tsp. chili powder
1/4 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. dried thyme
1/8 tsp. pepper
2 oz. sliced turkey pepperoni
1 c. (4 oz.) shredded part-skim mozzarella cheese

Directions:
Cook pasta according to package directions.  Meanwhile, crumble beef and sausage into a large skillet; add onion.  Cook and stir over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the tomatoes, tomato paste and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 5 minutes.

Drain pasta; stir in meat mixture and pepperoni.  Transfer half of the pasta mixture to a 2 quart baking dish coated with cooking spry.  Sprinkle with half of the cheese; repeat layers.

Cover and bake at 350 degrees for 20-25 minutes or until bubbly.

Hootenanny Pancake

(Courtesy of Mr Food)

Ingredients:
1/4 lb. (1 stick) butter, melted
6 eggs
1 c. milk
1/2 tsp. salt
1 c. all-purpose flour
1/2 c. sliced strawberries
1/2 c. blueberries
1/2 c. raspberries
Confectioners' sugar for sprinkling

Directions:
Preheat oven to 425 degrees.  Pour butter into a 9x13 baking dish; set aside.

In a blender, combine eggs, milk and salt; blend until frothy.  Slowly add flour, mixing until well-blended.  Pour egg mixture into baking dish.

Bake 25-30 minutes, or until golden brown and center is set.  Top with berries and sprinkle with confectioners' sugar.  Slice and serve immediately.

http://www.mrfood.com/Pancake-and-Waffle-Recipes/Hootenanny-Pancake

Orange Rhubarb Bread

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter, softened
1/2 c. sugar
1 egg
1/4 tsp. grated orange peel
1/4 tsp. vanilla extract
3/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. cream of tartar
1/8 tsp. baking soda
1/8 tsp. salt
1/4 c. sour cream
2/3 c. finely chopped fresh rhubarb
1/4 c. chopped walnuts

Directions:
In a large bowl, cream butter and sugar until light and fluffy.  Beat in the egg, orange peel and vanilla.  Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream.  Fold in rhubarb and walnuts.

Transfer to two loaf pans coated with cooking spray.  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted neat the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Note~ If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.  Drain in a colander but do not press liquid out.

Lemon Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) white cake mix
1 pkg. (3 oz.) lemon gelatin
1 c. plus 2 Tbsp. water
4 egg whites
1/3 c. unsweetened applesauce
1 Tbsp. canola oil
1 tsp. lemon extract
4 drops yellow food coloring, optional
LEMON GLAZE:
1 1/2 c. confectioners' sugar
1/3 c. lemon juice

Directions:
In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring, if desired; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.

Pour into a 9x13 baking pan coated with cooking spray.  Bake at 350 degrees for 25-30 minutes or until edgres are lightly browned and a toothpick inserted near the center comes out clean.  Cool on a wire rack for 10 minutes.

Meanwhile, for glaze, in a small bowl, combine confectioners' sugar and lemon juice until smooth.  Drizzle about a third of glaze over cake; carefully spread evenly.  Repeat with remaining glaze.  Cool completely.

Orange-Glazed Salmon

(Courtesy Taste of Home)

Ingredients:
2 Tbsp. Cajun seasoning
1 tsp. brown sugar
4 salmon fillets (6 oz. each), skin removed
1/2 c. orange marmalade
1/4 c. lime juice


Directions:
Combine Cajun seasoning and brown sugar; rub over fillets.  In a large nonstick skillet coated with cooking spray, cook fillets over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork.  Add marmalade and lime juice to the skillet; heat through.  

Roasted Chicken with Vegetables

(Courtesy of Mr Food)

Ingredients:
1/3 c. olive oil
1/4 c. lemon juice
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper
1 (3 1/2-4 lb.) whole chicken
2 carrots, coarsely chopped (about 3/4 c.)
2 celery ribs, coarsely chopped (about 3/4 c.)
1 onion, coarsely chopped
1 c. chicken broth

Directions:
Stir together first 5 ingredients in a small bowl.

Remove giblets from chicken; reserve giblets for another use.  Place chicken in a shallow dish; pour oil mixture over chicken.  Cover and chill for 8 hours.

Preheat oven to 425 degrees.  Remove chicken from marinade, discarding marinade.  Fold wings under; tie legs together with string, if desired.  Place chicken, breast side up, on a rack in a shallow roasting pan.  Arrange carrots, celery and onion around chicken; add chicken broth to pan.

Bake 1 hour or until a meat thermometer inserted in meaty part of chicken thigh registers 180 degrees.

Slow cooker: If you wish to cook the chicken in a slow cooker, it wont brown like it does in the oven but follow the directions below...
Remove giblets, and reserve for another use.  Cut chicken in half, and season with salt and pepper.  Place chicken, meaty side up, over vegetable mixture.  Cover and cook on high setting for 3 hours or until a meat thermometer inserted into meaty part of thigh registers 180 degrees.

http://www.mrfood.com/Chicken/Roasted-Chicken-with-Vegetables-4633

Slow Cooker Texas Chuck Wagon Chili

(Courtesy of Betty Crocker)

Ingredients:
2 Tbsp. olive or vegetable oil
4 large onions, cut into eighths
4-4 1/2 lb. fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
1 1/2 Tbsp. finely chopped garlic
2 1/1 tsp. salt
1/2 tsp. pepper
2-4 dried ancho chilies, coarsely chopped
2 Tbsp. ground cumin
3 c. beef-flavored broth
2 large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded cheddar cheese, if desired


Directions:
Heat oil in a 4-quart Dutch oven over medium-high heat.  Cook onions in oil for 5-6 minutes, stirring frequently, until softened.


Stir in beef, garlic, salt and pepper.  Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain.  Place beef mixture in 6 quart slow cooker.  Stir in chilies, cumin and broth.


Cover and cook on low heat setting for 8-9 hours.


Stir in bell peppers.  Increase heat setting to high.  Cover and cook 10-12 minutes or until bell peppers are hot.  Serve with cheese.

Asian Primavera Stir-Fry

(Courtesy of Better Homes and Gardens)

Ingredients:
1 oz. dried shiitake mushrooms
1 Tbsp. cornstarch
6 oz. dried fettuccine
12 oz. skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp. dry sherry
2 Tbsp. light soy sauce
1 Tbsp. grated fresh ginger
2 cloves garlic, minced
Nonstick cooking spray
1 c. sugar snap peas, strings and tips removed
8 oz. tiny whole carrots with tops (about 12), trimmed
4 green onions, bias-sliced into 1-inch pieces


Directions:
In a small bowl, combine dried mushrooms and 1 c. water; let stand for 15 minutes.  Drain mushrooms, squeezing out excess liquid; reserve liquid.  Slice mushroom caps; discard stems.  Stir cornstarch into reserves mushroom liquid.


Meanwhile, cook pasta according to package directions.  Drain; keep warm.


In a bowl, stir together the chicken, sherry, soy sauce, ginger and garlic; set aside.


Lightly coat a wok or large skillet with nonstick cooking spray.  Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3-4 minute or until crisp-tender.  Add green onions and stir-fry for 1 minute more.  Remove vegetables from wok; set aside.  Add chicken mixture to wok.  Stir-fry for 2-4 minutes or until chicken is no longer pink.  Push chicken from center of wok.  Stir cornstarch mixture; add to center of wok.  Cook and stir until thickened and bubbly.


Return vegetables to wok.  Add mushrooms and pasta.  Stir to coat with sauce.  Cook and stir for 1 minute or until heated through.  If desired, garnish with green onion curls.

Pizza Meat Loaf Cups

(Courtesy of Taste of Home)

Ingredients:
1 egg, beaten
1/2 c. pizza sauce
1/4 c. seasoned bread crumbs
1/2 c. Italian seasoning
1 1/2 lb. ground beef
1 1/2 c. (6 oz.) shredded part-skim mozzarella cheese
Additional pizza sauce, optional


Directions:
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning.  Crumble beef over mixture and mix well.  Divide among 12 greased muffin cups; press onto the bottom and up the sides.  Fill centers with cheese.


Bake at 375 degrees for 15-18 minutes or until meat is no longer pink.  Serve immediately with additional pizza sauce if desired.  Or cool, place in freezer bags and freeze for up to 3 months.


To use frozen pizza cups: thaw in the refrigerator for 24 hours.  Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.

Oven-Fried Fish Nuggets

(Courtesy of Taste of Home)

Ingredients:
1/3 c. seasoned bread crumbs
1/3 c. crushed cornflakes
3 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lb. cod fillets, cut into 1-inch cubes
Butter-flavored cooking spray


Directions:
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper.  Coat fish with butter-flavor cooking spray, then roll in crumb mixture.


Place on baking sheet coated with cooking spray.  Bake at 375 degrees for 15-20 minutes or until fish flakes easily with a fork.

Cheesy Shell Lasagna

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lb. lean ground beef
2 medium onions, chopped
1 garlic clove, minced
1 can (14 1/2 oz.) diced tomatoes
1 jar (14 oz.) meatless spaghetti sauce
1 can (4 oz.) mushrooms stems and pieces, undrained
8 oz. uncooked small shell pasta
2 c. (16 oz.) sour cream
11 slices (8 oz.) provolone cheese
1 c. (4 oz.) shredded part-skim mozzarella cheese


Directions:
In a nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in tomatoes, spaghetti sauce and mushrooms.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes.  Meanwhile, cook pasta according to package directions; drain.


Place half of the pasta in an ungreased 9x13 baking dish.  Top with half of the meat sauce, sour cream and provolone cheese.  Repeat layers.  Sprinkle with mozzarella cheese.


Cover and bake at 350 degrees for 35-40 minutes longer or until the cheese begins to brown.  Let stand for 10 minutes before cutting.

Taco Twice Baked Potatoes

(Courtesy of Lynnskitchenadventures.com)

Ingredients:
4 potatoes
1/2 c. sour cream
2-4 Tbsp. milk
1 1/4 c. grated cheddar cheese or colby jack, divided
1/2 lb. ground beef, cooked and seasoned wtih taco seasoning

Directions:
Preheat oven to 375 degrees.

Scrub potatoes and pierce a few times with a fork or a knife.  Bake for 1- 1 1/4 hours or until tender.

Let cook for about 10 minutes or until they are cool enough to handle.

Cut baked potatoes in half and remove potato from the skin.  Be sure not to get too close to the skin or your potato skin will not be sturdy enough to hold the filling.

Mash the potato filling with sour cream and milk (add more milk if needed).

Stir in 1 c. cheese and seasoned taco meat.

Spoon filling into potato skins and sprinkle with remaining cheese.

Return to the oven and bake for 20-25 minutes.  Serve and enjoy.

Corn on the Cob Cupcakes

(Courtesy of Mr Food)

Ingredients:
24 vanilla cupcakes, baked in white paper liners
1 (16 oz.) can vanilla frosting
Yellow food coloring
3 1/2 c. small jelly beans in assorted yellow, cream and white colors (such as Jelly Belly)
4 pieces yellow fruit chews (such as Laffy Taffy or Starburst)
1 Tbsp. each black and white decorating sugars
8 sets corn holders

Directions:
Tint vanilla frosting pale yellow with the food coloring.

Working with 3 cupcakes at a time, spread yellow frosting on top of each.  Arrange about 5 rows of jelly beans, close together, on each cupcake.  Place 3 cupcakes side by side on a corn dish or serving platter.  Repeat with remaining cupcakes, frosting and jelly beans.

Cut fruit chews into 8 1-inch squares, and soften edges slightly by hand so they look melted.  Place 1 square on top of each group of 3 cupcakes.  Sprinkle with sugars.  Insert 1 corn holder, if using, in each end of the 3 cupcakes (like pictured above).

http://www.mrfood.com/Cupcakes/Corn-on-the-Cob-Cupcakes

Brunch Punch

(Courtesy of Mr Food)

Ingredients:
1 can (12 oz.) frozen orange juice concentrate, thawed
1 can (12 oz.) frozen lemonade concentrate, thawed
3 c. pineapple juice
2 c. peach nectar
1 bottle (1 liter) ginger ale
5 c. ice cubes
Orange, lemon and pineapple slices, for garnish

Directions:
In a large punch bowl, combine orange juice and lemonade concentrates, and pineapple juice and peach nectar; stir until well-combined.

Cover and chill until ready to serve then stir in ginger ale and ice cubes, float fruit slices on top and serve immediately.

http://www.mrfood.com/Cold-Beverages/Easter-Brunch-Punch

Slow Cooker Pork Carnitas

(Courtesy of Smithfield)

Ingredients:
1 Tbsp. olive oil
1 1/2 lb. garlic and herb boneless pork loin roast
1 c. beef broth
Creamy chimichurri sauce (see below)
12 corn tortillas, warmed
Shredded lettuce
Sour cream (optional)
CREAMY CHIMICHURRI SAUCE:
1 c. fresh Italian parlsey leaves and stems or cilantro
1/4 c. fresh oregano leaves
3 garlic cloves
2 small shallots, peeled and quartered
1/3 c. fresh-squeezed lime juice (about 2 limes)
1/2 c. mayonnaise
1/2 tsp. crushed red pepper flakes (optional)

Directions:
Heat oil in a nonstick skillet over medium-high heat; add pork loin.  Brown pork on all sides (about 11 minutes); deglaze pan with stock, scrapping any brown bits.

Place pork and cooking liquid into a slow cooker.  Cover and cook on low 7-8 hours or on high 3-4 hours.

Remove pork from cooking liquid.  Pour cooking liquid into a large skillet and bring to a boil over high heat; boil 5 minutes or until liquid is reduced to about 1/3 cup.

Shred pork; stir in reduced cooking liquid.  Serve with chimichurri sauce, warm tortillas, lettuce and sour cream.

To make chimichurri sauce: Combine all ingredients and 1/4 cup water in a food processor or blender.  Pulse 8-10 times or until finely chopped, stopping to scrape down sides as needed.

Taco Bake

(Courtesy of Old El Paso)

Ingredients:
1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
1 pkg. (1 oz.) taco seasoning mix
1 can (16 oz.) tomato sauce
1 can (15.25 oz.) whole kernel corn
2 c. shredded cheddar or processed American cheese (8 oz.)
2 c. Bisquick mix
1 c. milk
2 eggs
Sour cream, chopped tomato and shredded lettuce, if desired

Directions:
Heat oven to 325 degrees.  Grease 9x13 baking pan with nonstick cooking spray.

Cook ground beef and onion in a skillet, stirring frequently, until beef is brown; drain.  Stir in dry seasoning mix, tomato sauce and corn.  Spoon into 9x13 pan; sprinkle with cheese.  Stir Bisquick mix, milk and eggs until smooth.  Pour over beef mixture.

Bake about 35 minutes or until knife inserted in center comes out clean.  Cool 10 minutes before cutting.  Serve with remaining ingredients, if desired.

Beer Battered Fish Fry

(Courtesy of Mr Food)

Ingredients:
1 1/2 c. pancake mix
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. cayenne pepper
3/4 c. beer
1 egg
Peanut oil, for frying
2 1/2 lb. white-fleshed fillets, cut into 2 inch pieces

Directions:
In a large bowl, combine pancake mix, sugar, salt, cayenne pepper, beer and egg; mix well.

Heat 1 inch of oil in a large deep skillet over medium heat until hot but not smoking.

Dip fish pieces into batter, coating completely, then fry in oil 3-5 minutes per side, or until coating is golden and fish flakes easily with fork.

Drain on paper towel-linned platter.  Serve immediately.

http://www.mrfood.com/Fish/Beer-Battered-Fish-Fry

Strawberry Banana Delight

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (.3 oz.) sugar-free strawberry gelatin
1 c. boiling water
6 ice cubes
2 medium ripe bananas, cut into chunks
4 Tbsp. whipped topping
4 fresh strawberries

Directions:
In a small bowl, dissolve gelatin in boiling water; cool for 10 minutes.  Add enough water to ice cubes to measure 1 cup.  In a blender, combine gelatin and ice mixture; cover and process for 1 minutes or until ice cubes are dissolved.  Add bananas; process 1-2 minutes longer or until blended.

Pour into 4 dessert dishes.  Refrigerate for at least 30 minutes or until set.  Garnish each with 1 Tbsp. whipped topping and a strawberry.

Deviled Egg Dip

(Courtesy of Mr Food)

Ingredients:
6 hard-boiled eggs, peeled
1/2 c. mayonnaise
1 tsp. yellow mustard
3/4 tsp. salt
1/4 tsp. black pepper


Directions:
In a food processor or blender, combine all ingredients and process until smooth.  Refrigerate until ready to serve.  Serve with cut vegetables.

http://www.mrfood.com/Appetizers/Deviled-Egg-Dip

Roasted Garlic Twice-Baked Potatoes

(Courtesy of Kraft)

Ingredients:
1 head garlic
1 tsp. oil
4 large baking potatoes (2 1/2 lbs.)
1 c. sour cream
1/2 lb. (8 oz.) Velveeta, cut into 1/2 inch cubes, divided
1/4 c. grated Parmesan cheese
4 slices bacon, cooked, crumbled

Directions:
Heat oven to 400 degrees.

Cut thin slice off top of garlic, discard top.  Place garlic on sheet of foil; drizzle with oil.  Wrap loosely with foil.  Prick potatoes in several places with fork.  Bake potatoes and garlic for 1 hour.

Reduce oven temperature to 350 degrees.  Cut small slice off of both ends of each potato.  Cut potatoes crosswise in half.  Scoop out centers, leaving 1/8 inch thick shells.  Place potato flesh in medium bowl; mash.  Squeeze garlic out of papery shell into bowl with potatoes.  Add sour cream, 3/4 of the Velveeta and Parmesan; beat until fluffy.  Spoon into shells, mounding filling as necessary; place in shallow baking dish.

Bake 30 minutes; top with remaining Velveeta.  Bake 5 minutes or until melted.  Sprinkle with bacon.