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Showing posts from May, 2014

Chocolate Chip Cookie Delight

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This is a simple recipe for any type of potluck occasion, and the pan always comes home empty.

Chocolate Chip Cookie Delight

Yield: 15 servings
Ingredients 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough1 package (8 ounces) cream cheese, softened1 cup confectioners' sugar1 carton (12 ounces) frozen whipped topping, thawed, divided3 cups cold 2% milk1 package (3.9 ounces) instant chocolate pudding mix1 package (3.4 ounces) instant vanilla pudding mixChopped nuts and chocolate curls, optional
Directions Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts an…

Lemon Coconut Squares

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The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day.

Lemon Coconut Squares

Yield: 4 dozen

Ingredients 1-1/2 cups all-purpose flour1/2 cup confectioners' sugar3/4 cup cold butter, cubed4 eggs1-1/2 cups sugar1/2 cup lemon juice1 teaspoon baking powder3/4 cup flaked coconut
Directions In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes.Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Heavenly Filled Strawberries

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Here comes strawberry season! These luscious stuffed berries are the perfect bite-size dessert for a summer party.

Heavenly Filled Strawberries

Yield: 3 dozen

Ingredients: 3 dozen large fresh strawberries2 packages (one 8 ounces, one 3 ounces) cream cheese, softened1/2 cup confectioners' sugar1/4 teaspoon almond extractGrated chocolate
Directions: Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open.In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; sprinkle with chocolate. Chill until serving.

Fruit Salad with Apricot Dressing

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When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast.

Fruit Salad with Apricot Dressing

Yield: 26 (1-cup) serving

Ingredients: 1 cup sugar1 tablespoon cornstarch2 cans (5-1/2 ounces each) apricot nectar1 teaspoon vanilla extract6 large red apples, coarsely chopped8 medium firm bananas, sliced1 medium fresh pineapple, peeled and cut into chunks (about 5 cups)1 quart fresh strawberries, quartered2 cups green grapes
Directions: In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high for 4-6 minutes or until slightly thickened, stirring every 2 minutes. Stir in the vanilla. Refrigerate.In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

Pineapple Boat with Fluffy Fruit Dip

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At the root of this appetizer is a boatload of sweet, citrusy flavor. Children will find the carved pineapple appealing and be eager to dig into the delicious dip inside with fresh-cut chunks of summer fruit.

Pineapple Boat with Fluffy Fruit Dip

Yield: 6 cups dip


Ingredients 1/2 cup sugar1 egg, beaten2 tablespoons orange juice2 tablespoons grated orange peel2 teaspoons lemon juice2 teaspoons grated lemon peel1 package (3 ounces) cream cheese, softened1 carton (12 ounces) frozen whipped topping, thawed1 large ripe pineappleAdditional orange and lemon peel, optionalAssorted fresh fruit
Directions In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat.In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving.Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and disca…

Family Pizza Pie

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This recipe is quick and easy - it uses refrigerated buttermilk biscuit dough for the crust!

Family Pizza Pie

Yield: 6 servings
Ingredients: 1 pound ground turkey or beef1/2 cup chopped green pepper1 envelope Italian-style spaghetti sauce mix1 can (6 ounces) tomato paste3/4 cup water1 tube (12 ounces) refrigerated buttermilk biscuits1/4 cup plus 1 tablespoon grated Parmesan cheese, divided2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions: In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture.Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or until crust is golden …

Candy Bar Apple Salad

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This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast!

Candy Bar Apple Salad


Yield: 12 servings (3/4 cup each)

Ingredients: 1-1/2 cups cold 2% milk1 package (3.4 ounces) instant vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawed4 large apples, chopped (about 6 cups)4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces
Directions: In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Mini Shepherd's Pies

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If I’m not rushed for time, I’ll sometimes make these with homemade biscuits and mashed potatoes.

Mini Shepherd's Pies

Yield: 5 servings

Ingredients 1 pound ground turkey or beef3 tablespoons chopped onion1/2 teaspoon minced garlic1/3 cup chili sauce or ketchup1 tablespoon cider vinegar1/2 teaspoon salt1-1/4 cups water3 tablespoons butter1-1/4 cups mashed potato flakes1 package (3 ounces) cream cheese, cubed1 tube (12 ounces) refrigerated buttermilk biscuits1/2 cup crushed potato chipsPaprika, optional
Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixtur…

Crowd-Pleasing Taco Salad

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While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table—and I don't have to bring any home after the shindig!

Crowd-Pleasing Taco Salad

Yield: 10 servings

Ingredients: 1 pound ground turkey or beef1/2 cup ketchup1 teaspoon dried oregano1 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon pepper1 medium head iceberg lettuce, torn2 medium tomatoes, diced1 cup (4 ounces) shredded Mexican cheese blend1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup mayonnaise1/4 cup taco sauce1 package (10-1/2 ounces) corn chips
Directions: In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

Hearty Vegetable Lasagna

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This hearty, vegetable lasagna is the only lasagna my wife will eat. We love it!!! Hope you all enjoy as much as we do.

Hearty Vegetable Lasagna

Yield: 12 servings


Ingredients: 1 (16 ounce) package lasagna noodles1 pound fresh mushrooms, sliced3/4 cup chopped green bell pepper3/4 cup chopped onion3 cloves garlic, minced2 tablespoons vegetable oil2 (26 ounce) jars pasta sauce1 teaspoon dried basil1 (15 ounce) container part-skim ricotta cheese4 cups shredded mozzarella cheese2 eggs1/2 cup grated Parmesan cheese
Directions: Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.Mix together ricotta, 2 cups mozzarella cheese, and eggs.Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish.…

Broccoli Rice Casserole

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A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!"

Broccoli Rice Casserole

Yield: 10 servings

Ingredients: 2 (10 ounce) packages frozen chopped broccoli3 cups instant rice1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1 1/4 cups water1 (16 ounce) package processed American cheese, cubed1 tablespoon butter1 bunch celery, chopped1 large onion, choppedsalt and pepper to taste
Directions: Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion…

Grilled Tilapia with Mango Salsa

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Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

Grilled Tilapia with Mango Salsa

Yield: 2 servings


Ingredients: 1/3 cup extra-virgin olive oil1 tablespoon lemon juice1 tablespoon minced fresh parsley1 clove garlic, minced1 teaspoon dried basil1 teaspoon ground black pepper1/2 teaspoon salt2 (6 ounce) tilapia fillets1 large ripe mango, peeled, pitted and diced1/2 red bell pepper, diced2 tablespoons minced red onion1 tablespoon chopped fresh cilantro1 jalapeno pepper, seeded and minced2 tablespoons lime juice1 tablespoon lemon juicesalt and pepper to taste
Directions: Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a…

Pesto Pasta with Chicken

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Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Pesto Pasta with Chicken

Yield: 8 servings

Ingredients: 1 (16 ounce) package bow tie pasta1 teaspoon olive oil2 cloves garlic, minced2 boneless skinless chicken breasts, cut into bite-size piecescrushed red pepper flakes to taste1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips1/2 cup pesto sauce
Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Strawberry Muffins

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Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.

Strawberry Muffins

Yield: 8 muffins


Ingredients: 1/4 cup canola oil1/2 cup milk1 egg1/2 teaspoon salt2 teaspoons baking powder1/2 cup white sugar1 3/4 cups all-purpose flour1 cup chopped strawberries
Directions: Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Spicy Grilled Shrimp

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So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Spicy Grilled Shrimp

Yield: 6 servings

Ingredients: 1 large clove garlic1 tablespoon coarse salt1/2 teaspoon cayenne pepper1 teaspoon paprika2 tablespoons olive oil2 teaspoons lemon juice2 pounds large shrimp, peeled and deveined8 wedges lemon, for garnish
Directions: Preheat grill for medium heat.In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Pink Velvet Cupcakes

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My sister loves all things "girly" and pink, so this recipe was perfect for her birthday. Oddly enough, my brother (who's not a fan of pink) devours these cupcakes, too!

Pink Velvet Cupcakes

Yield: 2 dozen

Ingredients: 1 cup butter, softened1-1/4 cups sugar1/8 teaspoon pink paste food coloring3 eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 cup buttermilk   WHITE CHOCOLATE GANACHE: 2 cups white baking chips1/2 cup heavy whipping cream1 tablespoon butterPink coarse sugar and sugar pearls
Directions: In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserte…

Margarita Chicken

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Marinated in flavors of garlic and lime, this tangy grilled chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade for summer eating at its most relaxed.

Margarita Chicken

Yield: 4 servings


Ingredients: 1 can (10 ounces) frozen non-alcoholic margarita mix, thawed3 tablespoons lime juice3 garlic cloves, minced4 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper
Directions: In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.Drain and discard marinade. Sprinkle chicken with salt and pepper. 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 5-7 minutes on each side or until a meat thermometer reads 160°, bastin…

Roasted Pepper Potato Soup

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I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds.

Roasted Pepper Potato Soup


Yield: 6 servings

Ingredients: 2 medium onions, chopped2 tablespoons canola oil1 jar (7 ounces) roasted sweet red peppers, undrained and chopped1 can (4 ounces) chopped green chilies, drained2 teaspoons ground cumin1 teaspoon salt1 teaspoon ground coriander3 cups diced peeled potatoes3 cups vegetable broth2 tablespoons minced fresh cilantro1 tablespoon lemon juice1/2 cup reduced-fat cream cheese, cubed
Directions: In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the c…

Farmers Breakfast

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Farmers Breakfast

Yield: 4-6 servings

Ingredients: 6 bacon strips, diced2 tablespoons diced onion3 medium potatoes, cooked and cubed6 Eggland's Best Eggs, beatenSalt and pepper to taste1/2 cup shredded cheddar cheese
Directions: In a skillet, cook bacon until crisp. Remove to paper towel to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Pour eggs into skillet; cook and stir gently until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2-3 minutes or until cheese melts.

Garlic-Butter Baked Salmon

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The salmon bakes up tender and moist and the blended ingredients enhance the flavor of this delicious entrée.

Garlic-Butter Baked Salmon

Yield: 6 servings

Ingredients: 2 whole garlic bulbs4 teaspoons olive oil, divided3 tablespoons butter6 salmon fillets (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper2 to 3 tablespoons lemon juice1 teaspoon minced fresh parsley1/4 teaspoon minced fresh rosemary
Directions: Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil.Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside.Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet.Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily …

Chicken Merlot with Mushrooms

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Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home.

Chicken Merlot with Mushrooms

Yield: 5 servings

Ingredients: 3/4 pound sliced fresh mushrooms1 large onion, chopped2 garlic cloves, minced3 pounds boneless skinless chicken thighs1 can (6 ounces) tomato paste3/4 cup chicken broth1/4 cup merlot or additional chicken broth2 tablespoons quick-cooking tapioca2 teaspoons sugar1-1/2 teaspoons dried basil1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons grated Parmesan cheeseHot cooked pasta, optional
Directions: Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.Sprinkle with cheese. Serve with pasta if desired.

Homemade Chicken Alfredo Pizzas

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Even with their from-scratch crust and sauce, you’ll be surprised by how easily they come together.

Homemade Chicken Alfredo Pizzas


Yield: 2 pizzas (6 slices each)

Ingredients: 1 package (1/4 ounce) quick-rise yeast1 cup warm water (120° to 130°)1 teaspoon sugar1-1/2 teaspoons salt, divided2-1/2 to 3 cups all-purpose flour2 tablespoons cornmeal1 tablespoon olive oil2 garlic cloves, minced2 tablespoons butter1 teaspoon dried parsley flakes1/4 teaspoon pepper4-1/2 teaspoons all-purpose flour1-1/2 cups 2% milk3 cups cubed cooked chicken breasts2 large tomatoes, chopped2 cups chopped fresh baby spinach4 cups (16 ounces) shredded part-skim mozzarella cheese1/2 cup shredded Italian cheese blend1 teaspoon Italian seasoning
Directions: In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).Turn onto a lightly floured surface; knead until smooth and elastic, ab…

The Ultimate Grilled Cheese

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These gooey grilled cheese sandwiches, subtly seasoned with garlic, taste great for lunch with sliced apples. And they're really fast to whip up, too. To save seconds, I soften the cream cheese in the microwave, then blend it with the rest of the ingredients in the same bowl. That makes cleanup a breeze.

The Ultimate Grilled Cheese

Yield: 5 servings

Ingredients: 1 package (3 ounces) cream cheese, softened3/4 cup mayonnaise1 cup (4 ounces) shredded part-skim mozzarella cheese1 cup (4 ounces) shredded cheddar cheese1/2 teaspoon garlic powder1/8 teaspoon seasoned salt10 slices Italian bread (1/2 inch thick)2 tablespoons butter, softened
Directions: In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread i…

No-Cook Coconut Pie

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This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert.

No-Cook Coconut Pie

Yield: 6-8 servings


Ingredients: 2 packages (3.4 ounces each) instant vanilla pudding mix2-3/4 cups cold 2% milk1 teaspoon coconut extract1 carton (8 ounces) frozen whipped topping, thawed1/2 cup flaked coconut1 graham cracker crust (9 inches)Toasted coconut
Directions: In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Simple Turkey Chili

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This is a very simple and hearty chili with plenty of flavor. It's even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It's also delicious with crackers.

Simple Turkey Chili


Yield: 8 servings


Ingredients: 1 1/2 teaspoons olive oil1 pound ground turkey1 onion, chopped2 cups water1 (28 ounce) can canned crushed tomatoes1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed1 tablespoon garlic, minced2 tablespoons chili powder1/2 teaspoon paprika1/2 teaspoon dried oregano1/2 teaspoon ground cayenne pepper1/2 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon ground black pepper
Directions: Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Buttermilk Pancakes

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A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Buttermilk Pancakes
Yield: 12 - 5 inch pancakes

Ingredients: 3 cups all-purpose flour3 tablespoons white sugar3 teaspoons baking powder1 1/2 teaspoons baking soda3/4 teaspoon salt3 cups buttermilk1/2 cup milk3 eggs1/3 cup butter, melted
Directions: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Roquefort Pear Salad

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This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Roquefort Pear Salad


Yield: 6 Servings

Ingredients: 1 head leaf lettuce, torn into bite-size pieces3 pears - peeled, cored and chopped5 ounces Roquefort cheese, crumbled1 avocado - peeled, pitted, and diced1/2 cup thinly sliced green onions1/4 cup white sugar1/2 cup pecans1/3 cup olive oil3 tablespoons red wine vinegar1 1/2 teaspoons white sugar1 1/2 teaspoons prepared mustard1 clove garlic, chopped1/2 teaspoon saltfresh ground black pepper to taste
Directions: In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, sal…

Old Fashioned Onion Rings

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This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make!

Old Fashioned Onion Rings

Yield: 3 serving

Ingredients: 1 large onion, cut into 1/4-inch slices1 1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt1 egg1 cup milk, or as needed3/4 cup dry bread crumbsseasoned salt to taste1 quart oil for frying, or as needed
Directions: Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings o…

Slow Cooker Mexican Style Meat

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This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Slow Cooker Mexican Style Meat

Yield: 12 servings

Ingredients: 1 (4 pound) chuck roast1 teaspoon salt1 teaspoon ground black pepper2 tablespoons olive oil1 large onion, chopped1 1/4 cups diced green chile pepper1 teaspoon chili powder1 teaspoon ground cayenne pepper1 (5 ounce) bottle hot pepper sauce1 teaspoon garlic powder
Directions: Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.Cover, and cook on High …

Baklava

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A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.

Baklava

Yield: 3 dozen
Ingredients: 1 (16 ounce) package phyllo dough1 pound chopped nuts1 cup butter1 teaspoon ground cinnamon1 cup water1 cup white sugar1 teaspoon vanilla extract1/2 cup honey
Directions: Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go.…