(Courtesy of Taste of Home)
Ingredients:
1 lb. bulk Italian sausage
1/4 c. each chopped onion, sweet red pepper and green pepper
2 pkgs. (6 1/2 oz. each) pizza crust mix
1 c. (4 oz.) shredded part-skim mozzarella cheese
1/2 c. chopped pepperoni
1 egg, lightly beaten
2 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
1/4 tsp. garlic powder
Directions:
In a large skillet, cook the sausage, onion and peppers over medium heat until the meat is no longer pink; drain. Combine crust mixes; prepare according to package directions. With greased fingers, press onto the bottom of a greased 15x10 baking pan.
Combine the sausage mixture, mozzarella cheese, pepperoni and egg; spread over dough to within 1/2 inch of the edges. Sprinkle with the Parmesan cheese, oregano and garlic powder.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Arrange seam side down on pan and shape into a crescent. Bake at 400 degrees or until golden brown.
(Courtesy of Taste of Home)
Ingredients:
1 can (8 oz.) crushed pineapple, undrained
1 pkg. (3.4 oz.) instant vanilla pudding mix
3/4 c. cold 2% milk
1/2 c. flaked coconut
1/2 c. sour cream
Toasted coconut
Assorted fresh fruit
Directions:
In a blender, combine the pineapple, pudding mix, milk, coconut and sour cream; cover and process for 30 seconds.
Transfer to a serving bowl; cover and refrigerate for 30 minutes. Garnish with toasted coconut. Serve with assorted fresh fruit.
(Courtesy of paleomg.com)
Ingredients:
1 apple, peeled, cored and shredded
1 large carrot, peeled and grated
1/2 c. sunflower seed butter
1 c. pepitas
3 eggs, whisked
1/2 c. coconut oil, melted, plus 1 Tbsp.
1/4 c. raisins
1/4 c. pecans, roughly chopped (optional)
1 Tbsp. cinnamon
1 Tbsp. raw honey
1/4 tsp. baking soda
Pinch of salt
Directions:
Preheat oven to 350 degrees.
Add pepitas to a small saucepan over medium heat with 1 Tbsp. coconut oil. Cook for 3-5 minutes, moving around lots so they do not burn but they cook on all sides.
Add your apple and carrot to a medium bowl. Add the sunflower seed butter to the apple and carrot.
Place your roasted pepitas to the food processor and puree until you get a flour/meal texture.
To your apples add your pepita flour, eggs, coconut oil, honey, raisins, pecans, cinnamon, salt and baking soda. Mix well.
Pour batter into 9 full muffin tins either lined with muffin cups or sprayed with nonstick spray.
Bake for 25-30 minutes or until cooked through and a toothpick inserted in the center comes out clean. Cool slightly.
(Courtesy of Taste of Home)
Ingredients:
1 pkg. (16 oz.) pecan shortbread cookies, crushed
1/2 c. butter, melted
1 c. sugar
1 pkg. (3 oz.) peach gelatin
2 Tbsp. cornstarch
1 can (12 oz.) lemon-lime soda
1 pkg. (8 oz.) cream cheese, softened
1 c. confectioners' sugar
1 carton (8 oz.) frozen whipped topping, thawed
6 c. fresh or frozen sliced peeled peaches, thawed
1/3 c. unsweetened pineapple juice
Directions:
In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 9x13 dish.
In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally.
Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight.
(Courtesy of paleoplan.com)
Ingredients:
1 large onion, diced
1 clove garlic, diced
1 lb. beef stew meat
2 medium carrots
6 fl. oz. beef stock
4 c. canned tomatoes
5 fl. oz. red wine
1 tsp. oregano leaves
1 tsp. basil leaves
Directions:
Soften onion and garlic in a pot, add beef and allow to brown.
Add diced carrots, allow to soften slightly.
Add stock, canned tomatoes, red wine, oregano and basil. Put lid on and simmer on low heat for at least 1 hour.
(Courtesy of Better Homes and Gardens)
Ingredients:
1 1/2 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. salt
2 slightly beaten egg whites
1 c. mashed banana
3/4 c. sugar
1/4 c. cooking oil
Nonstick cooking spray
Directions:
In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon and salt.
In a large mixing bowl stir together egg whites, banana, sugar and oil. Stir flour mixture into banana mixture just until moistened.
Spray a loaf pan with nonstick cooking spray. Spread batter in prepared pan. Bake in a 350 degree oven for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Cool bread in pan for 10 minutes. Remove from pan and cool thoroughly on a wire rack. For easier slicing, wrap the bread in plastic wrap and store overnight.
(Courtesy of Mr Food)
Ingredients:
1 pkg. (8 oz.) reduced-fat cream cheese, softened
1 jar (7 oz.) marshmallow creme
2 Tbsp. amaretto or almond extract
Directions:
Place all of the ingredients in a medium-size bowl; beat with an electric beater on medium speed until well blender. Cover and chill until ready to serve.
Serve with whole fresh strawberries, apple slices, peach slices, pear slices or your choice of fruit.
http://www.mrfood.com/Snacks/Amaretto-Fruit-Dip-2461
(Courtesy of Taste of Home)
Ingredients
4 boneless skinless chicken breast halves (6 oz. each)
4 thin slices deli ham
2 slices Swiss cheese, halved
1/4 c. butter, melted
1 envelope seasoned coating mix
Directions:
Flatten chicken to 1/4 inch thickness. Place ham and cheese down the center of each; roll up and secure with a toothpick. Place butter and coating mix in separate shallow bowls. Dip chicken in butter, then roll in coating mix.
Place in a greased 2 qt. microwave-safe dish. Cover loosely and microwave on high for 5-7 minutes on each side or until no longer pink. Let stand for 5 minutes. Discard toothpick.
(Courtesy of Sunny Anderson)
Ingredients:
1 bottle chardonnay
16 oz. frozen mango chunks, partially thawed
3 Tbsp. agave nectar or honey
32-48 oz. sparkling water
Directions:
In a blender add wine, mango chunks, agave nectar or honey. Then blend until smooth (this may take a little bit).
Pour into a pitches and add sparkling water until the desired amount of carbonation. Stir and serve. Or to serve individually, fill each glass halfway with the mango mixture, then slowly top off with sparkling water.
(Courtesy of Michael Symon)
Ingredients:
1 ham steak
8 slices sourdough bread
6 eggs, beaten
1 stick of butter, softened
Salt and pepper
16 slices Gruyere cheese
Directions:
Heat a griddle over medium-high heat. Heat a nonstick saucepan over medium heat. Grill the ham steak on both sides until slightly golden, about 2-3 minutes per side.
Butter all the toast on one side and place 8 pieces buttered side down on the griddle.
Crack the eggs into a nonstick saucepan and mix with spatula. Add 2 Tbsp. butter to the pot. Place the pot over medium-high heat and stir continuously, taking the pan on and off the heat, until the eggs are creamy and scrambled. Season with salt and pepper.
Cut the ham steak in half. Return to the toast and place a slice of gruyere cheese on the unbuttered surface of each slice. Put 2 pieces of the cheesy bread together and top with a brick (or something heavy) to form 4 grilled cheese sandwiches. Once the grilled cheeses are melted, remove the bricks.
Top 2 of the sandwiches with a slice of ham steak and a spoonful of scrambled eggs. Place another grilled cheese on top of the eggs to form a double grilled cheese sandwich stuffed with ham and eggs.
Remove from the heat and slice into quarters. Serve while still hot.
Note~ The image above is the only one I could find but it does not show the grilled cheese parts well.
(Courtesy of Daphne Oz)
Ingredients:
1 c. prepared mayo
2 chipotles in adobo sauce, plus 1 tsp. adobo sauce
1 garlic clove, finely minced
1/2 lemon, juiced
Salt
Pepper
Directions:
Add all ingredients to a food processor and blend until smooth. Adjust seasoning with salt and pepper as needed.
(Courtesy of Clinton Kelly)
Ingredients:
Vegetable oil
2 large onions, cut into 1/2 inch slices, thin skins between the layers removed
1 1/2 c. rice flour, plus more for dredging
1 Tbsp. baking soda
1 Tbsp. baking powder
1 egg yolk
1 c. soda water, plus more if needed
1 tsp. salt
Directions:
In a heavy bottomed pot filled 3/4 of the way with vegetable oil, bring the temperature to 365 degrees. Separate the onion slices into rings.
In a medium size bowl, whisk together the flour, baking soda and baking powder. Dredge the onion rings in the flour mixture and shake off excess. Set aside.
In a mixing bowl, whisk the egg yolk and then slowly pour in the soda water. Whisk until the batter is smooth consistency. Dip the onion rings in the batter, working in batches.
Deep fry a few of the rings at a time for 2-3 minutes or until golden brown. Remove to a paper towel to drain. Season with salt immediately and serve while still hot.
(Courtesy of Clinton Kelly)
Ingredients:
2 boneless New York strip steaks (1 inch thick)
Salt and pepper
Olive oil
4 Tbsp. butter, divided
2 shallots, minced finely
3 garlic cloves, minced finely
1 lb. shrimp, de-shelled and deveined, heads and tails on
1 tsp. paprika
1/4 c. whiskey (bourbon)
1/4 c. orange juice
2 tsp. honey
1 1/2 Tbsp. mustard
1/4 c. chives, minced
Directions:
Heat a large cast iron pan over medium-high heat. Season the steaks liberally with salt and freshly ground black pepper. Add about 3 Tbsp. oil to the pan along with 2 Tbsp. butter, and once foamy, carefully lay the steaks into the pan. Cook for 4-5 minutes on each side, until dark golden brown.
Once the steaks are medium rare (about 8-10 minutes in the pan), remove the steaks and set aside to rest.
Add another 1-2 Tbsp. olive oil to the pan and then add the shallots and garlic. Season with salt and pepper and toss to coat. Toss in the shrimp and season with salt, pepper and paprika. Cook for about a minute before adding the bourbon and orange juice. Reduce by half, simmering until the shrimp just begin to turn pink. Stir in the honey, mustard and the rest of the butter. Swirl the pan to emulsify.
Remove the pan from the stove and pour over the steaks. Garnish with chopped chives and serve.
(Courtesy of Campbells)
Ingredients:
1 boneless beef top round steak, 3/4 inch thick (about 3/4 lb.), cut into very thin strips
Ground black pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 3/4 c. beef stock
1/2 c. water
1 large onion, sliced (about 1 c.)
3 c. uncooked egg noodles
1/2 c. plain yogurt
Chopped fresh parsley
Directions:
Season the beef with black pepper. Cook the beef in a 12 inch nonstick skillet over medium-high heat until well-browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the soup, stock, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring often.
Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with parsley.
Note~ To make slicing easier, freeze the beef for 1 hour before slicing.
(Courtesy of Better Homes and Gardens)
Ingredients:
4 small (12 oz. total) boneless, skinless chicken breast halves
Nonstick cooking spray
1 1/2 c. sliced fresh mushrooms
2 Tbsp. sliced green onion
2 Tbsp. water
1/4 tsp. salt
1/4 c. dry Marsala or dry sherry
Directions:
Place 1 piece of chicken between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4 inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2-3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.
Carefully add mushrooms, green onion, water and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over the chicken.
(Courtesy of Taste of Home)
Ingredients:
1 c. fat-free vanilla frozen yogurt, softened
2 c. fat-free milk
1 pkg. (1.4 oz.) sugar-free instant chocolate pudding mix
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided
Chocolate curls, optional
1 reduced-fat graham cracker crust (8 inches)
Directions:
In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set.
Fold in 1 c. whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.
(Courtesy of Mary Kay Greiber)
Ingredients:
1 jar spaghetti sauce
1 lb. hamburger
16 oz. cottage cheese
1 tsp. basil
1/2 c. parmesan cheese
Mozzarella cheese
1 box lasagna noodles
Directions:
Preheat oven to 350 degrees. Brown the hamburger on the stove top then mix in the spaghetti sauce. Mix the cottage cheese, basil and parmesan cheese together in a bowl. Place a layer of meat on the bottom of a 9x13 baking dish, followed in order by noodles, cottage cheese mixture, mozzarella cheese, meat, noodles, cottage cheese, mozzarella cheese, noodles, meat and lastly sprinkle on top more mozzarella cheese. Bake for 30 minutes until bubbly and golden brown.
(Courtesy of Mary Kay Greiber)
Ingredients:
1 1/2 c. elbow macaroni noodles, uncooked
1 can tuna, drained
1 c. frozen peas
1 c. salad dressing
2 Tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
1-2 c. shredded cheddar cheese
Directions:
Boil macaroni noodles as directed on package. Drain and place in a bowl. Add in the tuna and peas. In a separate bowl, mix together salad dressing, milk, salt and pepper. Make sure the mixture is runny. It may need more salad dressing or milk to make the right consistency. Pour the mixture over the noodles. Make more dressing if needed for the right consistency. Top with cheese and refrigerate.
(Courtesy of Taste of Home)
Ingredients:
18 large fresh strawberries
1 c. cold fat-free milk
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
2 c. reduced-fat whipped topping
1/4 tsp. almond extract
Directions:
Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart.
In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 tsp. into each berry. Chill until serving.
Note~ I have seen a variety of these online and this one I liked because it was lower in fat.
(Courtesy of Taste of Home)
Ingredients:
1 1/2 c. milk chocolate chips
1 c. butterscotch chips
3/4 c. miniature marshmallows
3/4 c. chopped salted peanuts
3/4 c. crushed potato chips
2 Tbsp. flaked coconut
7 maraschino cherries, halved
1/4 c. milk chocolate M&Ms
2 Tbsp. vanilla or white chips
1/2 tsp. shortening
Directions:
Using a pencil, draw a 10-in. heart on a waxed paper. Place paper, pencil mark down, on a baking sheet; set aside.
In a large microwave-safe bowl, melt chocolate and butterscotch chips; stir until smooth. Stir in the marshmallows, peanuts and potato chips. Immediately spread on prepared pan into heart shape. Sprinkle with coconut; top with cherries and M&M's.
In a microwave, melt vanilla chips and shortening; stir until smooth. Drizzle over top. Refrigerate until firm, about 1-1/2 hours. Remove waxed paper. Let stand for 10 minutes at room temperature before cutting.
(Courtesy of Taste of Home)
Ingredients:
2 boneless skinless chicken breast halves (4 oz. each)
2 Tbsp. butter, divided
1/4 c. white wine or chicken broth
1/4 c. heavy whipping cream
1 1/2 tsp. minced fresh rosemary
Directions:
In a small skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until thermometer reads 170 degrees. Remove and keep warm.
Add wine to the pan; cook over medium-low heat; stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve with chicken.
(Courtesy of Taste of Home)
Ingredients:
3/4 c. mayonnaise
1/2 c. ketchup
1 tsp. prepared horseradish
1 tsp. hot pepper sauce
Oil for frying
3/4 c. all-purpose flour
3/4 c. cornmeal
1 Tbsp. Creole seasoning
1 tsp. salt
1 lb. uncooked medium shrimp, peeled and deveined, tails removed
4 French rolls, split
2 medium tomatoes, sliced
2 c. shredded lettuce
Directions:
In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving.
In an electric skillet, heat 1/2 inch of oil to 375 degrees. In a large resealable plastic bag, combine the flour, cornmeal, Creole seasoning and salt.
Add shrimp, a few at a time; seal bag and toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; serve with remaining sauce.
(Courtesy of piarecipes.com)
Ingredients:
1/2 c. all-purpose flour
1 1/2 c. white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
Zest of 1 lemon
1 c. (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 tsp. salt)
1 1/4 c. sugar
3/4 c. brown sugar
3 eggs
1 Tbsp. lemon juice
1 tsp. vanilla extract
8 oz. plain Greek yogurt
12 oz. (about 2 c.) fresh strawberries, diced
GLAZE:
1 1/4 c. powdered sugar
1-2 Tbsp. lemon juice
Directions:
Heat the oven to 325 degrees. Grease and flour a 10 inch bundt pan and set it aside.
In a bowl, stir together the flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt- starting and ending with the flour- and mixing just until incorporated. Gently fold strawberries into the batter.
Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Allow to cool for 25 minutes in the pan then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over the top of the cake, letting it drip down the sides.
Note~ I ended up using frozen strawberries that I thawed and I used about 16 oz. I did not use the bundt pan- rather I used 2 loaf pans. I also did not use the glaze at all because it was being transported to my job and I did not want it to cause a mess. This "cake" is amazing! I think it is more like a strawberry bread and oh soooo good!
(Courtesy of chow.com)
Ingredients:
2 c. all-purpose flour, plus more for dusting work surface
3/4 tsp. fine salt
1/2 tsp. baking powder
12 Tbsp. unsalted butter (1 1/2 sticks), room temperature
2/3 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1/2 c. smooth jam
Directions:
Heat the oven to 350 degrees and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
Whisk the measured flour, salt and baking powder in a medium bowl to aerate and remove any lumps; set aside.
Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. Stop the mixer, scrape down the paddle and the sides of the bowl, and add the egg and vanilla. Beat on medium speed until incorporated, about 1 1/2 minutes. Stop the mixer and scrape down the bowl.
Add the flour mixture and beat on low speed until the dough just comes together, about 45 seconds.
Turn the dough onto a floured work surface and form it into a disk. Divide the dough into 4 equal portions.
Using the handle of a wooden spoon, make a 1/2 inch wide and 1/2 inch deep trough in the center of each log, leaving 1/2 inch border at each end.
Place the jam in a piping bag or a resealable plastic bag (snip off one bottom corner of the plastic bag, if using) and pipe the jam into each of the troughs.
Place both baking sheets into the oven and bake 10 minutes. Rotate the baking sheets front to back and top to bottom and back until the cookie logs are light golden brown around the bottom edges, about 10-12 minutes more. Place the baking sheets on wire racks and let the logs cool for 15 minutes.
Pick up 1 of the parchment sheets and carefully transfer the 2 logs to a cutting board. Cut each log on the diagonal into 1 inch wide pieces. Transfer the cookies to the wire rack. Repeat with the remaining parchment sheet and cookie logs. Let the cookies cool completely. Store in an airtight container for up to 5 days.
(Courtesy of www.tablespoon.com)
Ingredients:
2 cartons (6 oz. each) french vanilla yogurt
1 pkg. (1 oz.) sugar-free white chocolate pudding
1/2 c. Bailey's Irish cream liqueur or 1/4 c. milk
8 oz. extra-creamy whipped topping
1 c. white chocolate chips, melted
1 1/2 c. Lucky Charms cereal
Green food coloring, optional
Directions:
In a stand mixer, beat together the yogurt, pudding mix and Irish cream (or milk) until whippy.
Add approximately 6 oz. of the whipped topping (you will need to save about 1 c. to finish off the tops) and beat until the mixture is smooth.
In a small bowl, melt the white chocolate chips in the microwave in 30 second bursts, until melted.
With your electric mixer turned on, slowly pour the melted chocolate chips into your creamy mixture until well-beaten. Tint with green food coloring, if desired.
Spoon several tablespoons of the mixture into mini trifle cups, top with cereal, more of the cream mixture, a thin layer of whipped topping, then sprinkle more cereal to finish it all off.
Serve immediately for best results.
(Courtesy of www.foodonthetable.com)
Ingredients:
4 whole chicken leg quarters, skinless
1 1/2 c. dry bread crumbs
1/4 c. parmesan cheese, grated
2 Tbsp. fresh parsley, minced
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/3 c. milk
Cooking spray
Directions:
Rinse chicken with cold water and pat dry. Combine bread crumbs and next 4 ingredients, combining well. Dip chicken in milk. Dredge in bread crumb mixture, coating well. Place chicken quarters in a baking dish coated with cooking spray. Bake at 350 degrees for 35-40 minutes until cooked through.
Note~ This was delicious but next time I will probably be using chicken breasts.
(Courtesy of www.butterwithasideofbread.com)
Ingredients:
1/2 c. club soda
3 Tbsp. Torani syrup
1 Tbsp. half and half
Ice cubes
Whipped cream
Cherry
Directions:
Add club soda to a glass along with ice. Add in your choice flavor or combination of flavors of Torani syrup. When ready to serve, add in the half and half slowly then top with whipped cream and a cherry. Be careful not to move the glass too much if you want the effect shown in the picture above. Serve with a spoon to mix it with.
Note~ I used a combination of raspberry and vanilla syrups. I was a bit disappointed in the lack of sweetness but the raspberry syrup I used was sugar free so I just added a bit more vanilla and it was amazing!!!
