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Showing posts from April, 2014

Eggs Benedict Casserole

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Here’s a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch.

Eggs Benedict Casserole

Yield: 12 servings (1-2/3 cups sauce)


Ingredients: 12 ounces Canadian bacon, chopped6 English muffins, split and cut into 1-inch pieces8 eggs2 cups 2% milk1 teaspoon onion powder1/4 teaspoon paprika   HOLLANDAISE SAUCE: 4 egg yolks1/2 cup heavy whipping cream2 tablespoons lemon juice1 teaspoon Dijon mustard1/2 cup butter, melted
Directions: Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.In top of a double bo…

Three-Cheese Potatoes

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With its bacon and cheese flair, this side dish makes a welcome addition to barbecues.

Three-Cheese Potatoes


Yield: 4-6 servings

Ingredients: 3 large potatoes, peeled and cut into 1-inch cubes1 medium onion, chopped3 tablespoons grated Parmesan cheese1 tablespoon minced chives1/2 teaspoon seasoned salt1/4 teaspoon pepper2 tablespoons butter1/2 cup crumbled cooked bacon1/2 cup shredded part-skim mozzarella cheese1/2 cup shredded cheddar cheese
Directions: In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

Fried Mashed Potato Balls

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The key to making this recipe is to use mashed potatoes, which are firm from chilling. Serve with sour cream or ranch salad dressing on the side.

Fried Mashed Potato Balls

Yield: 6 servings

Ingredients: 2 cups cold mashed potatoes1 egg, lightly beaten3/4 cup shredded cheddar cheese1/2 cup chopped green onions1/4 cup real bacon bits1/2 cup dry bread crumbsOil for frying
Directions: Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.

Colossal Caramel Apple Trifle

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Whenever I make this "punch bowl cake", it makes a big impression, I return with an empty bowl every time!

Colossal Caramel Apple Trifle

Yield: 42 servings (3/4 cup each)

Ingredients: 1 package yellow cake mix (regular size)6 cups cold milk3 packages (3.4 ounces each) instant vanilla pudding mix1 teaspoon apple pie spice1 jar (12-1/4 ounces) caramel ice cream topping1-1/2 cups chopped pecans, toasted2 cans (21 ounces each) apple pie filling2 cartons (16 ounces each) frozen whipped topping, thawed
Directions: Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup…

Best Shepherd's Pie

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This economical dish comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.

Best Shepherd's Pie

Yield: 8-10 servings
Ingredients: 2-1/2 pounds potatoes, peeled and cooked1 to 1-1/2 cups (8 to 12 ounces) sour creamSalt and pepper to taste2 pounds ground beef1/2 cup chopped onion1 medium sweet red pepper, chopped1 teaspoon garlic salt1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (16 ounces) whole kernel corn, drained1/2 cup milk2 tablespoons butter, meltedChopped fresh parsley, optional
Directions: In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.Bake, uncovered, at 350° for 30-35 minutes or until heated through. For…

Lemon Fudge

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It’s hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time!

Lemon Fudge
Yield: about 2 pounds

Ingredients: 1-1/2 teaspoons plus 6 tablespoons butter, divided2 packages (10 to 12 ounces each) vanilla or white chips2/3 cup sweetened condensed milk2/3 cup marshmallow creme1-1/2 teaspoons lemon extract
Directions: Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

Swiss Swirl Ice Cream Cake

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With cake rolls, ice cream and hot fudge, this dessert suits anyone with a sweet tooth. Family and friends get a kick out of this treat's fun appearance.

Swiss Swirl Ice Cream Cake

Yield: 12-14 servings

Ingredients: 10 to 12 Swiss cake rolls2 pints vanilla ice cream, softened3/4 cup hot fudge ice cream topping2 pints chocolate ice cream, softened
Directions: Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.

Crisp Cucumber Salsa

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Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super-fresh flavors.

Crisp Cucumber Salsa

Yield: 10 servings

Ingredients: 2 cups finely chopped seeded peeled cucumber1/2 cup finely chopped seeded tomato1/4 cup chopped red onion2 tablespoons minced fresh parsley1 jalapeno pepper, seeded and chopped4-1/2 teaspoons minced fresh cilantro1 garlic clove, minced1/4 cup reduced-fat sour cream1-1/2 teaspoons lemon juice1-1/2 teaspoons lime juice1/4 teaspoon ground cumin1/4 teaspoon seasoned saltBaked tortilla chip scoops
Directions: In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Avocado Salad Dressing

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Buttermilk and plain yogurt create the base for this thick dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad.

Avocado Salad Dressing

Yield: 2 cups

Ingredients: 1 cup buttermilk1/2 cup fat-free plain yogurt1 medium ripe avocado, peeled and sliced2 green onions, chopped1/4 cup minced fresh parsley1/2 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon dill weed1/8 teaspoon pepperSalad greens and vegetables of your choice
Directions: In a food processor, combine the first nine ingredients; cover and process until smooth. Serve over salad. Store in the refrigerator.

Chicken Broccoli Shells

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This cheesy entree can be assembled ahead of time and popped in the oven when company arrives.

Chicken Broccoli Shells

Yield: 7 servings

Ingredients: 1 jar (16 ounces) Alfredo sauce2 cups frozen chopped broccoli, thawed2 cups diced cooked chicken1 cup (4 ounces) shredded cheddar cheese1/4 cup shredded Parmesan cheese21 jumbo pasta shells, cooked and drained
Directions: In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish.Cover and bake at 350° for 30-35 minutes or until heated through.

Mozzarella Stick

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You won’t believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside...a treat all ages will love. Kids could help wrap them, too.

Mozzarella Stick

Yield: 1 dozen

Ingredients: 12 pieces string cheese12 egg roll wrappersOil for deep-fat fryingMarinara or spaghetti sauce
Directions: Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.In an electric skillet, heat 1/2 in. of oil to 375°.Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Crab-Stuffed Mushrooms

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Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining.

Crab-Stuffed Mushrooms

Yield: 2-1/2 dozen


Ingredients: 1 medium tomato, seeded and diced1/2 cup soft bread crumbs2 tablespoons mayonnaise1 tablespoon minced fresh parsley1 garlic clove, minced1/4 teaspoon saltDash cayenne pepper1 can (6 ounces) crabmeat, drained, flaked and cartilage removed30 medium fresh mushrooms1 tablespoon olive oil1/4 cup shredded Parmesan cheese
Directions: In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm.

Roast Chicken with Rosemary

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I bought one of chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Roast Chicken with Rosemary
Yield: 6 servings

Ingredients: 1 (3 pound) whole chicken, rinsedsalt and pepper to taste1 small onion, quartered1/4 cup chopped fresh rosemary
Directions: Preheat oven to 350 degrees F (175 degrees C).Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Fruit Pizza

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A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries.

Fruit Pizza

Yield: 1 fruit pizza

Ingredients: 1/2 cup butter, softened3/4 cup white sugar1 egg1 1/4 cups all-purpose flour1 teaspoon cream of tartar1/2 teaspoon baking soda1/4 teaspoon salt1 (8 ounce) package cream cheese1/2 cup white sugar2 teaspoons vanilla extract
Directions: Preheat oven to 350 degrees F (175 degrees C).In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled…

Pizza Pinwheels

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This recipe came from my Aunt when I was about 16 years old. Not only is it good for kids, but it's good for parties too!

Pizza Pinwheels

Yield: 16 pinwheels

Ingredients: 1 (8 ounce) can refrigerated crescent roll dough2 cups shredded mozzarella cheese24 slices pepperoni1 (14 ounce) can pizza sauce
Directions: Preheat oven to 375 degrees F (190 degrees C).On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

Sesame Beef

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Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor. Serve with rice.

Sesame Beef

Yield: 4 servings

Ingredients: 1 pound round steak4 tablespoons soy sauce4 tablespoons white sugar4 tablespoons vegetable oil2 cloves garlic, minced2 green onions, chopped2 tablespoons sesame seeds
Directions: Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

Cabbage Fat-Burning Soup

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This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.

Cabbage Fat-Burning Soup

Yield: 15 servings

Ingredients: 5 carrots, chopped3 onions, chopped2 (16 ounce) cans whole peeled tomatoes, with liquid1 large head cabbage, chopped1 (1 ounce) envelope dry onion soup mix1 (15 ounce) can cut green beans, drained2 quarts tomato juice2 green bell peppers, diced10 stalks celery, chopped1 (14 ounce) can beef broth
Directions: Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Pineapple Chicken Tenders

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Delicious little bites for an appetizer or a light meal with a salad!

Pineapple Chicken Tenders

Yield: 10 appetizer servings


Ingredients: 1 cup pineapple juice1/2 cup packed brown sugar1/3 cup light soy sauce2 pounds chicken breast tenderloins or stripsskewers
Directions: In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

Lemon Cream Pasta with Chicken

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This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.

Lemon Cream Pasta with Chicken


Yield: 4 servings

Ingredients: 3 skinless, boneless chicken breast halves1 lemon, quartered2 teaspoons garlic powder, divided1 teaspoon ground black pepper, divided2 (14.5 ounce) cans chicken broth1/4 cup fresh lemon juice1 (8 ounce) package rotelle pasta1 cup heavy cream1 teaspoon grated lemon zest
Directions: Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medi…

Creme Brulee French Toast

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Very rich French toast - can be made ahead of time.

Creme Brulee French Toast

Yield: 6 servings

Ingredients: 1/2 cup unsalted butter1 cup packed brown sugar2 tablespoons corn syrup6 (1-inch thick) slices French bread5 eggs1 1/2 cups half-and-half cream1 teaspoon vanilla extract1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)1/4 teaspoon salt
Directions: Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Quick and Easy Green Chile Chicken Enchilada Casserole

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My friends' wifes always fall in love with this when I bring it to parties! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Quick and Easy Green Chile Chicken Enchilada Casserole

Yield: 8 servings


Ingredients: 4 skinless, boneless chicken breast halvesgarlic salt to taste18 (6 inch) corn tortillas, torn in half1 (28 ounce) can green chile enchilada sauce1 (16 ounce) package shredded Monterey Jack cheese1 (8 ounce) container reduced fat sour cream
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6…

Coconut Cream Angel Pie

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Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time.

Coconut Cream Angel Pie

Yield: 8 servings

Ingredients: 1/2 cup sugar1/4 cup cornstarch1/4 teaspoon salt2 cups whole milk3 egg yolks, lightly beaten1/2 cup flaked coconut1 tablespoon butter1-1/2 teaspoons vanilla extract1 pastry shell (9 inches), baked    MERINGUE: 3 egg whites1/4 teaspoon cream of tartar1/4 teaspoon vanilla extract6 tablespoons sugar1/4 cup flaked coconut
Directions: In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared she…

Neapolitan Fudge

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If you like Neapolitan ice cream, you will devour my fudge version of the vanilla, strawberry and chocolate favorite.

Neapolitan Fudge


Yield: about 6-1/2 pounds

Ingredients: 1-1/2 teaspoons butter1 package (8 ounces) cream cheese, softened3 cups confectioners' sugar16 ounces milk chocolate, melted and cooled   VANILLA LAYER: 1 package (8 ounces) cream cheese, softened3 cups confectioners' sugar16 ounces white baking chocolate, melted and cooled1 tablespoon vanilla extract   RASPBERRY LAYER: 1 package (8 ounces) cream cheese, softened3 cups confectioners' sugar16 ounces white baking chocolate, melted and cooled1 tablespoon raspberry extract8 to 10 drops red food coloring, optional
Directions: Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in the melted milk chocolate. Spread into prepared pan. Refrigerate for 10 minutes.For vanilla layer, in a la…

Enchiladas Verdes

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These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.

Enchiladas Verdes

Yield: 6 servings

Ingredients: 1 pound lean ground beef (90% lean)1 large onion, chopped1/4 teaspoon salt1 small garlic clove, minced2 cups (8 ounces) shredded cheddar cheese1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 package (8 ounces) process cheese (Velveeta), cubed3/4 cup evaporated milk1 can (4 ounces) chopped green chilies, drained1 jar (2 ounces) diced pimientos, drained12 corn tortillas (6 inches)1/4 cup canola oil
Directions: In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.In a large sk…

Cheesy Ham Chowder

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The chowder is chock-full of potatoes, ham and carrots. I like to make this comforting soup at least once or twice a month during the fall and winter.

Cheesy Ham Chowder
Yield: 10 servings

Ingredients: 10 bacon strips, diced1 large onion, chopped1 cup diced carrots3 tablespoons Unbleached All-Purpose Flour3 cups milk1-1/2 cups water2-1/2 cups cubed potatoes1 can (15-1/4 ounces) whole kernel corn, drained2 teaspoons chicken bouillon granulesPepper to taste3 cups (12 ounces) shredded cheddar cheese2 cups cubed fully cooked ham
Directions: In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is me…

Mexican Chicken and Rice

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I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.

Mexican Chicken and Rice

Yield: 6 servings

Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces1 medium green pepper, chopped1 small onion, chopped2 tablespoons canola oil1 can (8-3/4 ounces) whole kernel corn, drained1 cup chicken broth1 cup salsa1/2 to 1 teaspoon salt1/2 to 1 teaspoon chili powder, optional1/4 teaspoon pepper1-1/2 cups uncooked Minute® White Rice1/2 to 1 cup shredded cheddar cheese
Directions: In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Coffee & Cream Martini

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With Kahlua, Irish cream liquor and chocolate sandwich cookies, this martini is almost like a dessert. It's an after-dinner drink that's easy to mix.
Coffee & Cream Martini

Yield: 1 serving
Ingredients: 2 tablespoons coarse sugar1 teaspoon finely ground coffeeIce cubes1-1/2 ounces vodka1-1/2 ounces Kahlua1-1/2 ounces Irish cream liqueurChocolate syrup, optional
Directions: Sprinkle sugar and coffee on a plate. Moisten the rim of a cocktail glass with water; hold glass upside down and dip rim into sugar mixture.Fill a mixing glass or tumbler three-fourths full with ice. Add the vodka, Kahlua and liqueur; stir until condensation forms on outside of glass.Drizzle chocolate syrup on the inside of prepared martini glass if desired. Strain vodka mixture into glass; serve immediately.

Spinach and Mushroom Smothered Chicken

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Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make.

Spinach and Mushroom Smothered Chicken

Yield: 4 servings

Ingredients: 3 cups fresh baby spinach1-3/4 cups sliced fresh mushrooms3 green onions, sliced2 tablespoons chopped pecans1-1/2 teaspoons olive oil4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon rotisserie chicken seasoning2 slices reduced-fat provolone cheese, halved
Directions: In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. …

Chocolate Chip Dip

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Is there a kid alive (or a kid at heart) who wouldn’t gobble up this creamy dip for graham crackers? It beats dunking them in milk, hands down! You can also try it with apple wedges.

Chocolate Chip Dip

Yield: 2 cups

Ingredients: 1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3/4 cup confectioners' sugar2 tablespoons brown sugar1 teaspoon vanilla extract1 cup (6 ounces) miniature semisweet chocolate chipsGraham cracker sticks
Directions: In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

Tangy Party Punch

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I tried to come up with a more interesting beverage than the usual cranberry juice and lemon-lime soda. This pastel punch was always a hit at receptions and parties.

Tangy Party Punch


Yield: 8 quarts


Ingredients: 1 can (46 ounces) pineapple juice, chilled1 can (46 ounces) orange juice, chilled1 can (12 ounces) frozen limeade concentrate, thawed1 can (12 ounces) frozen lemonade concentrate, thawed3 liters ginger ale, chilled1 pint each orange, lemon and lime sherbet
Directions: In a large punch bowl, combine the first four ingredients. Stir in ginger ale. Add scoops of sherbet. Serve immediately.

Graduation Caps

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I made these cute treats for my little brother graduation. They really topped off the party fun!

Graduation Caps

Yield: 2 dozen
Ingredients: 24 miniature peanut butter cups1 tube (6 ounces) decorating frosting in color of your choice24 After Eight thin mints24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips
Directions: Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop.

Strawberry Creme Crepes

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I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort.

Strawberry Creme Crepes

Yield: 22 crepes


Ingredients: 1-1/2 cups milk3 eggs2 tablespoons butter, melted1/2 teaspoon lemon extract1-1/4 cups Unbleached All-Purpose Flour2 tablespoons sugarDash saltTOPPING: 1/2 cup sugar2 tablespoons cornstarch3/4 cup water1 tablespoon lemon juice1 teaspoon strawberry extract1/4 teaspoon red food coloring, optional4 cups sliced fresh strawberriesFILLING: 1 cup heavy whipping cream1 package (8 ounces) cream cheese, softened2 cups confectioners' sugar1 teaspoon vanilla extract
Directions: In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until…

Enchilada Casserole

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My wife loves this casserole…but it never lasts too long! Packed with black beans, cheese, tomatoes and Southwest flavor, it's an impressive-looking entree that's as simple as it is simply delicious!

Enchilada Casserole

Yield: 8 servings


Ingredients: 1 pound lean ground beef (90% lean)1 large onion, chopped2 cups salsa1 can (15 ounces) black beans, rinsed and drained1/4 cup reduced-fat Italian salad dressing2 tablespoons reduced-sodium taco seasoning1/4 teaspoon ground cumin6 flour tortillas (8 inches)3/4 cup reduced-fat sour cream1 cup (4 ounces) shredded reduced-fat Mexican cheese blend1 cup shredded lettuce1 medium tomato, chopped1/4 cup minced fresh cilantro
Directions: In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.Co…

Mini Caramel Rolls

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Here's the perfect warm treat for pajama-clad family mornings. These ooey-gooey baked rolls come together in moments—thanks to a tube of refrigerated crescent rolls—and disappear just as quickly.

Mini Caramel Rolls


Yield: 12 servings


Ingredients : 1/3 cup packed brown sugar1/3 cup butter, cubed2 tablespoons light corn syrup1-1/2 teaspoons 2% milk1 tube (8 ounces) refrigerated crescent rolls2 teaspoons sugar1/2 teaspoon ground cinnamon
Directions : In a small saucepan, combine the brown sugar, butter, corn syrup and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a greased 9-in. pie plate; set aside.Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.Cut each into nine slices; place cut side down in prepared pie plate. Bake at 375° for 15-18 minutes or until golden …

Pepperoni Pinwheels

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Have lots of pepperoni flavor. They're easy to make, and really good!

Pepperoni Pinwheels

Yield: 2 dozen

Ingredients: 1/2 cup diced pepperoni1/2 cup shredded part-skim mozzarella cheese1/4 teaspoon dried oregano1 egg, separated1 tube (8 ounces) refrigerated crescent rollsDirections In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

40-Minute Hamburger Buns

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Here on our ranch, I cook for three men who love hamburgers. These fluffy yet hearty buns are just right for their big appetites. I also serve the buns plain with a meal.

40-Minute Hamburger Buns


Yield: 1 dozen

Ingredients: 2 tablespoons active dry yeast1 cup plus 2 tablespoons warm water (110° to 115°)1/3 cup vegetable oil1/4 cup sugar1 egg1 teaspoon salt3 to 3-1/2 cups Unbleached All-Purpose Flour
Directions: In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Slow Cooker Chocolate Lava Cake

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Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze.

Slow Cooker Chocolate Lava Cake

Yield: 12 servings

Ingredients: 1 package devil's food cake mix (regular size)1-2/3 cups water3 eggs1/3 cup canola oil2 cups cold 2% milk1 package (3.9 ounces) instant chocolate pudding mix2 cups (12 ounces) semisweet chocolate chips
Directions: In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.

Mexican Lasagna

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My wife teases me that I won't live long enough to try half of the recipes in my files!

Mexican Lasagna

Yield: 12 servings


Ingredients: 2 pounds ground beef1 can (16 ounces) refried beans1 can (4 ounces) chopped green chilies1 envelope taco seasoning2 tablespoons hot salsa12 ounces uncooked lasagna noodles4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided1 jar (16 ounces) mild salsa2 cups water2 cups (16 ounces) sour cream1 can (2-1/4 ounces) sliced ripe olives, drained3 green onions, chopped1 medium tomato, chopped, optional
Directions: Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa.In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.Top with sour cream, olives, onions, tomatoes if desired and remainin…

Taco Lasagna

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If you like foods with Southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks.

Taco Lasagna

Yield: 9 servings

Ingredients: 1 pound ground beef1/2 cup chopped green pepper1/2 cup chopped onion2/3 cup water1 envelope taco seasoning1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) Mexican diced tomatoes, undrained6 flour tortillas (8 inches)1 can (16 ounces) refried beans3 cups (12 ounces) shredded Mexican cheese blend
Directions: In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle …

Penne Gorgonzola with Chicken

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This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like.

Penne Gorgonzola with Chicken


Yield: 8 servings


Ingredients: 1 package (16 ounces) penne pasta1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces1 tablespoon olive oil1 large garlic clove, minced1/4 cup white wine1 cup heavy whipping cream1/4 cup chicken broth2 cups (8 ounces) crumbled Gorgonzola cheese6 to 8 fresh sage leaves, thinly slicedSalt and pepper to tasteGrated Parmigiano-Reggiano cheese and minced fresh parsley
Directions: Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until ch…

White Chocolate Macadamia Nut Cookies

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The white chocolate gives a rich taste to these cookies. I guarantee you will love them.

White Chocolate Macadamia Nut Cookies

Yield: 4 dozen


Ingredients: 1/2 cup butter3/4 cup white sugar1 egg1 teaspoon vanilla extract1 1/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt8 ounces white chocolate, chopped1 (6.5 ounce) jar macadamia nuts, chopped
Directions: Preheat oven to 375 degrees F (190 degrees C).In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Slow Cooker Barbeque

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It is so good it almost melts in your mouth! Serve on sub rolls.

Slow Cooker Barbeque

Yield: 8 servings


Ingredients: 1 (3 pound) boneless chuck roast1 teaspoon garlic powder1 teaspoon onion powdersalt and pepper to taste1 (18 ounce) bottle barbeque sauce
Directions: Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Gingersnap Cookies

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Gingersnap Cookies

Yield: 5 dozen


Ingredients: 2 cups sifted all-purpose flour1 tablespoon ground ginger2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon salt3/4 cup shortening1 cup white sugar1 egg1/4 cup dark molasses1/3 cup cinnamon sugar
Directions: Preheat oven to 350 degrees F (175 degrees C).Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.Bake in preheated oven until the tops are rounded and slightly cr…

Spinach Mushroom Enchiladas

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Lime, cilantro and Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser.

Spinach Mushroom Enchiladas

Yield: 6 servings.

Ingredients: 1 pound baby portobello mushrooms, chopped1 small onion, finely chopped2 tablespoons butter3 garlic cloves, minced1/4 cup white wine or chicken broth12 ounces chopped fresh spinach, coarsely chopped1/2 teaspoon seasoned salt, divided3/4 cup water1/4 cup lime juice1 tablespoon chicken bouillon granules1 tablespoon garlic powder1-1/2 cups (12 ounces) sour cream1/2 cup minced fresh cilantro12 corn tortillas (6 inches), warmed1-1/2 cups (6 ounces) shredded Monterey Jack cheeseCrushed red pepper flakes, optional
Directions: In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporate…

Seafood Lasagna

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I usually serve it on my wife birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes.

Seafood Lasagna


Yield: 12 servings

Ingredients: 1 green onion, finely chopped2 tablespoons canola oil2 tablespoons plus 1/2 cup butter, divided1/2 cup chicken broth1 bottle (8 ounces) clam juice1 pound bay scallops1 pound uncooked small shrimp, peeled and deveined1 package (8 ounces) imitation crabmeat, chopped1/4 teaspoon white pepper, divided1/2 cup Unbleached All-Purpose Flour1-1/2 cups 2% milk1/2 teaspoon salt1 cup heavy whipping cream1/2 cup shredded Parmesan cheese, divided9 lasagna noodles, cooked and drained
Directions: In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm a…

Twice-Baked Potato Casserole

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The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.

Twice-Baked Potato Casserole

Yield: 6-8 servings.

Ingredients: 1-1/2 pounds red potatoes (about 6 medium), baked1/4 teaspoon salt1/4 teaspoon pepper1 pound sliced bacon, cooked and crumbled3 cups (24 ounces) sour cream2 cups (8 ounces) shredded mozzarella cheese2 cups (8 ounces) shredded cheddar cheese2 green onions, sliced
Directions: Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Pilgrim Hat Cookies

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We dreamed up this combination for a yummy treat to take into school before our Thanksgiving break. Everyone loved them!

Pilgrim Hat Cookies

Yield: 32 cookies.

Ingredients: 1 cup vanilla frosting7 drops yellow food coloring32 miniature peanut butter cups1 package (11-1/2 ounces) fudge-striped cookies32 pieces orange mini Chiclets gum
Directions: In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies.

Cajun Chicken Fettuccine

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I combined two pasta sauces and added Cajun seasoning for kick in this quick- mix casserole. Using frozen onions and peppers speeds things up even more. Or try adding mushrooms or frozen peas.

Cajun Chicken Fettuccine

Yield: 8 servings.


Ingredients: 8 ounces uncooked fettuccine1 large sweet onion, halved and sliced1 medium green pepper, cut into 1/4-inch strips1 medium sweet red pepper, cut into 1/4-inch strips2 tablespoons olive oil2 cups cubed cooked chicken4 teaspoons Cajun seasoning1 teaspoon minced garlic1 jar (15 ounces) Alfredo sauce1/2 cup spaghetti sauce2 cups (8 ounces) shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese
Directions: Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces.Transfer to a greased 13-in. x 9-in. baking dish.…

Coconut Pistachio Pie

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My family simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie.

Coconut Pistachio Pie

Yield: 8 servings

Ingredients: 2-1/2 cups flaked coconut, lightly toasted1/3 cup butter, melted2 cups cold 2% milk2 packages (3.4 ounces each) instant pistachio pudding mix1 cup whipped topping2 tablespoons chopped pistachios, optional
Directions: In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust.Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.

Fresh Veggie Pizza

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There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful pizza that's topped with a rainbow of crunchy vegetables!

Fresh Veggie Pizza
Yield: 8 servings

Ingredients: 1 tube (8 ounces) reduced-fat crescent rolls1 package (8 ounces) reduced-fat cream cheese1 envelope ranch salad dressing mix2 tablespoons fat-free milk1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms
Directions: Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations.Bake at 375° for 11-13 minutes or until golden brown. Cool completely.In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.