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Fact of Life:



After Monday and Tuesday...
even the calendar says

W T F.

~Shared by Patricia, Charlevoix, MI

Things To Ponder

~Shared by Shirley, WA

The best way to get even is to forget.

Feed your faith and your doubts will starve to death..

God wants spiritual fruit, not religious nuts..

Some folks wear their halos much too tight...

Unless you can create the WHOLE universe in 5 days, Then perhaps giving "advice" to God, isn't such a good idea!

Sorrow looks back, worry looks around, and faith looks up...

Standing in the middle of the road is dangerous. You will get knocked down by the traffic from both ways.

Words are windows to the heart.

It isn't difficult to make a mountain out of a molehill just add a little dirt.

A successful marriage isn't finding the right person - it's being the right person.

The mighty oak tree was once a little nut that held its ground.

To forgive is to set the prisoner free, and then discover the prisoner was you.

You have to wonder about humans, they think God is dead and Elvis is alive!

You'll notice that a turtle only makes progress when it sticks out its neck...

If the grass is greener on the other side of the fence, you can bet the water bill is higher.

Keep smiling! And...if you see someone's missing one.... give them one of yours!

Test Kitchen Tip

To make egg salad especially light and fluffy, grate hard-boiled eggs through the wider slots of a cheese grater. This keeps the eggs from getting mashed together. You can also use this trick when preparing egg yolks for deviled eggs.



Source: Cuisine Recipes

Martha Stewart's Tips For Rednecks

~Shared by Luanne, FL

General:

1. Never take a beer to a job interview.

2. Always identify people in your yard before shooting at them.

3. It's considered tacky to take a cooler to church.

4. If you have to vacuum the bed, it is time to change the sheets.

5. Even if you're certain that you are included in the will, it is still considered rude to drive the U-Haul to the funeral home.

Dining Out:

1. When decanting wine from the box, make sure that you tilt the paper cup and pour slowly so as not to "bruise" the fruit of the wine.

2. If drinking directly from the bottle, always hold it with your hands.

Entertaining in your Home:

1. A centerpiece for the table should never be anything prepared by a taxidermist.

2. Do not allow the dog to eat at the table, no matter how good his manners are.

Personal Hygeine:

1. While ears need to be cleaned regularly, this is a job that should be done in private, using one's OWN truck keys.

2. Even if you live alone, deodorant is not a waste of good money.

3. Use of proper toiletries can only delay bathing for a few days.

4. Dirt and grease under the fingernails is a social no-no, as they tend to detract from a woman's jewelry and alter the taste of finger foods.



Brand new edition of... 'You know you're a redneck when......

~Shared by Jim D., WA State
 
1. You take your dog for a walk and you both use the same tree.   
2. You can entertain yourself for more than 15 minutes with a fly swatter.   
3. Your boat has not left the driveway in 15 years. 
4. You burn your yard rather than mow it. 
6. The Salvation Army declines your furniture. 
7. You offer to give someone the shirt off your back and they don't want it. 
8. You have the local taxidermist on speed dial. 
9. You come back from the dump with more than you took. 
10. You keep a can of Raid on the kitchen table. 
11. Your wife can climb a tree faster than your cat. 
12. Your grandmother has 'ammo' on her Christmas list. 
13. You keep flea and tick soap in the shower. 
14. You've been involved in a custody fight over a hunting dog. 
15. You go to the stock car races and don't need a program. 
16. You know how many bales of hay your car will hold. 
17. You have a rag for a gas cap. 
18. Your house doesn't have curtains, but your truck does. 
19. You wonder how service stations keep their rest-rooms so clean. 
20.. You can spit without opening your mouth.    
21. You consider your license plate personalized because your father made it. 
22. Your lifetime goal is to own a fireworks stand. 
23. You have a complete set of salad bowls and they all say 'Cool Whip' on the side. 
24.. The biggest city you've ever been to is Wal-Mart. 
25. Your working TV sits on top of your non-working TV. 
26. You've used your ironing board as a buffet table. 
27. A tornado hits your neighborhood and does $100,000 worth of improvements. 
28. You've used a toilet brush to scratch your back. 
29. You missed your 5th grade graduation because you were on jury duty. 
30. You think fast food is hitting a deer at 65. 

LEMON POPPY SEED SHORTBREAD

~Shared by Barb C., Chula Vista, CA

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
2 teaspoons sugar

Directions

1. In a mixing bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.

2. Bake at 325 degrees F for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.

Source: LilBitsofThisnThat-PSP@yahoogroups.com



KEY LIME MERINGUE CAKE

~Shared by Treva, NC

A cake with a meringue? Though not unheard of, this one is definitely a flight of fancy, a cakey version of Key lime pie.

Servings: 12 servings
Prep: 1 hr
Total: 1 hr 30 mins
 
1/2 cup all-purpose flour
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
4 large eggs, at room temperature (see Cake-Baking Tips)
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated lime zest, preferably Key lime (see Ingredient notes)
3 tablespoons almond oil, or canola oil
1 (14-ounce) can nonfat sweetened condensed milk, (not evaporated milk)
1/3 cup lime juice, preferably Key lime
1 teaspoon freshly grated lime zest, preferably Key lime
2 large egg whites, at room temperature, or equivalent dried egg whites, reconstituted according to package directions (see Ingredient notes)
1/4 cup sugar

1. To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray with flour (see Tip); alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.

2. Whisk all-purpose flour, whole-wheat flour and salt in a medium bowl.

3. Beat 4 eggs and 2/3 cup sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and doubled in volume, 5 to 10 minutes. Beat in vanilla and 1 teaspoon lime zest.

4. With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated. Add the flour mixture; gently stir until just incorporated. Divide the batter between the pans; spread to the edges and gently rap the pans against the counter once or twice to settle the batter.

5. Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes.

6. To prepare lime filling: Whisk condensed milk, lime juice and 1 teaspoon lime zest in a medium bowl until combined. Refrigerate until thickened, at least 30 minutes or overnight.

7. To prepare meringue: Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.

8. Position oven rack about 6 inches from the heat source; preheat broiler. Transfer one layer, bottom-side down, to a large baking sheet. Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula. Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.

9. To assemble cake: Place the plain layer, top-side down, on a serving plate; spread the lime filling on top. Cover with the meringue-topped layer.
 
Tips:
Cake-Baking Tips: When using cake pans, they must be greased and floured to create a thin layer of protection against the oven's heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker's Joy or Crisco No-Stick Flour Spray. Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods. To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container - a common mistake - the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods. Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68 degrees F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get "cool" butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating. Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes. Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you'll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.
 
Ingredient notes: Key limes are more fragrant, acidic and juicy than the common Persian lime found in U.S. markets. Look for the small, round limes with yellow-green skin in the specialty-produce section of supermarkets or Latin food markets. Dried egg whites are pasteurized--a wise choice when making an uncooked meringue. They are also convenient when you have no use for leftover yolks. You'll find them in the baking or natural-foods section of most supermarkets.
 
MAKE AHEAD TIP: Wrap the cake layers in plastic wrap and store at room temperature for up to 1 day. Cover and refrigerate the lime filling for up to 1 day. Prepare meringue and assemble the cake just before serving.
 
Nutrition Facts
Calories 244, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 75 mg, Sodium 116 mg, Carbohydrate 43 g, Fiber 1 g, Protein 6 g, Potassium 359 mg. Exchanges: Other Carbohydrate 3,Fat 1.

Source: EatingWell



HOMESTYLE SLOPPY JOES

~Shared by Jim D., WA

This classic sloppy Joe recipe uses ground beef and tomato sauce. The simple combination of ingredients you already have in your pantry will make this a quick weeknight meal for the whole family.

Ingredients

2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
2 15-oz cans tomato sauce or more
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 hamburger buns, split

Instructions

1. In a large skillet, cook ground beef, onion, and bell pepper over medium-high heat until beef is brown and vegetables are tender, stirring occasionally; drain.

2. Stir in tomato sauce, brown sugar, garlic powder, salt, and black pepper. Bring to a boil. Reduce heat to low and simmer 8 to 10 minutes, stirring occasionally.

3. Spoon onto buns and serve.


SKILLET CORNBREAD WITH GREEN CHILES AND CINNAMON

~Shared by Ann S., Mims, FL

This cornbread is moist and tender. You can top it with ground cinnamon before you bake it or leave the top plain (though the flavor combo of green chiles and cinnamon is fab).

Dry ingredients:
1 cup gluten-free stone ground cornmeal
3/4 cup sorghum flour or rice flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon chili powder or cinnamon- or both
1/2 cup organic light brown sugar

Wet Ingredients:
Ener-G Egg Replacer for 2 eggs, made with warm water- or 2 organic happy eggs
1/2 cup plus two tablespoons light olive oil, or grapeseed oil
1 cup water or watered down plain rice milk or almond milk with 1/2 teaspoon apple cider vinegar added
2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick

Add-ins:
1/2 cup chopped roasted green chiles, drained
A sprinkle of chili powder and cinnamon, for topping, if desired

Preheat your oven to 375 degrees F. Lightly oil a 10-inch iron skillet. Combine the dry ingredients (cornmeal through brown sugar) in a bowl and whisk. In a large mixing bowl, combine the Egg Replacer with the oil and water and beat for one minute. Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute. Add in the chopped roasted green chiles. (If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth consistency.) Heat the prepared skillet over medium-high heat. Pour the batter into the heated skillet and sprinkle a little chili powder and/or cinnamon over the top or the batter if you like. Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm to the touch in the center, and slightly golden around the edges. A wooden pick inserted into the center should emerge dry. Place the skillet on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart. Serve warm. Grill leftover slices in a little olive oil for a savory winter treat.

Yields 8 to 10 slices.

Karina's Notes:
1. We love leftover wedges grilled in a little olive oil. If you like your cornbread really spicy try using chopped jalapenos instead of the roasted green chiles.

2. I started out making this cornbread with rice milk, but now I use spring water for the liquid. It seems to rise better, and develops a lighter texture.

3. Pamela's Ultimate Baking Mix (or your favorite GF flour mix) would work in place of the rice flour/sorghum and tapioca combo.

4. Make this a sweet vanilla cornbread: Omit chiles and hot spices; use vanilla hemp milk without the vinegar added, and add 2 teaspoons bourbon vanilla extract and 1 teaspoon cinnamon.

Source: glutenfreegoddess.blogspot.com



BROCCOLI-HAM CHEESE PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

6 Servings
Prep: 25 min.
Bake: 70 min. + standing

Ingredients

12 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray
1 package (16 ounces) frozen broccoli cuts, thawed and patted dry
1 cup cubed fully cooked lean ham
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 small onion, chopped
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup egg substitute
1 cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese

Directions

Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 in. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent drying out.) Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.

In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust. Combine egg substitute and milk; pour over broccoli mixture. Fold edges of dough over filling toward center of pie plate. Spritz edges with butter-flavored spray.

Cover edge of crust with foil. Bake at 375° for 40 minutes. Remove foil. Sprinkle with Parmesan cheese. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Nutritional Analysis: 1 piece equals 232 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 882 mg sodium, 24 g carbohydrate, 3 g fiber, 21 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

Source: Light & Tasty


FASSOLAKIA LADERA

~Shared by Linda H., Rosharon, TX

A fassolaki is a bean; the plural is fassolakia. Fassolaki is actually a compound noun: fassoli means bean, and the standard -aki ending means little one. So a fassolaki is more precisely a short bean. As for ladera, it means oily, and comes from ladi, which means oil.

For 8 people

Wash

2 lb of green beans. Cut off strings on long side.  Cut the tips of all the beans, and set the beans aside; you can discard the tips.

Saute till brown in a  large pot

1 tbsp of olive oil
2 onions, very finely chopped.

Add

40 oz peeled, undrained, diced tomatoes
2 Knorr ox/beef broth cubes.

Wait until the cubes melt, stirring, and the mixture boils. Then, add the beans. If necessary, add water to almost cover the beans; but don't overdo it: the beans will soften while cooking and there should be just enough tomato sauce already to cover the softened beans.

Wait until the mixture boils again, stirring.

Add

1 cup olive oil,
1 tsp tomato paste, and
1/4 tsp sugar

Let simmer, stirring regularly.

In about 30 minutes simmering and stirring, the beans will be soft, at which point they will be fully immersed inside the sauce. At that point, turn off the heat, and let the pot cool on the stove for at least one hour. Serve the beans warm (but not hot) with 1 lb of Greek feta cheese.

Specifically, cut the feta into small cubes, serving one cube per person along with the beans. It's best to crumble the feta and mix with the beans before eating. You can also serve the beans over either orzo pasta, or steamed rice.

Source: www.lerios.org


ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

~Shared by Jim H., Calgary, Alberta, Canada

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, - don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use - these also make wonderful juicy burgers shaped into patties. ~by KITTENCAL

50 min; 20 min prep

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together)
1-2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1-2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Mix all ingredients together in a large bowl.

Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).

Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.

Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).

After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

**Note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Source: Recipezaar


PEANUT BUTTER COOKIE CANDY BARS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
Cookie Base:
1 (1 pound 1.5 ounce) pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
 
Filling:
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
4 1/2 teaspoons water
1 1/4 teaspoons vanilla
Dash salt
3 1/2 cups powdered sugar
 
Caramel Layer:
1 (14 ounce) package caramels, unwrapped
2 tablespoons water
1 1/2 cups unsalted dry-roasted peanuts
 
Topping:
2 cups milk chocolate chips
 
Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.

In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Source: Betty Crocker


CHICKEN AND DUMPLINGS

~Shared by Johnny, LA

3 pounds chicken breasts, skinless and boneless
1 large Vidalia onion, chopped
2 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
2 dried bay leaves
1 t. dried coriander
1T. fresh chopped thyme
4 sprigs fresh parsley, plus more for garnish
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk

Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, coriander and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.

Remove chicken, and let rest until cool enough to handle. Cut the chicken, leaving the meat in large chunks; set aside.

Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes.

Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately.

Serves 8


POTATO MEATLOAF

~Shared by Larry Holmes, Toronto, Ontario

2 pounds ground chuck
2 medium unpeeled Idaho potatoes, shredded (1 1/2 cups)
1 can (8 ounces) tomato sauce
1 cup chopped fresh parsley
3/4 cup chopped onion
2 medium carrots, shredded (1./2 sup)
2 eggs, slightly beaten
1 tablespoon prepared mustard
2 small cloves garlic, minced
3/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350 degrees F.  In large bowl, combine all ingredients in order given;  mix well.  Press mixture into a 9 x 5 x 3-inch loaf pan.  Bake meatloaf 1 hour 10 minutes until firm.  Let stand 10 minutes.  To serve, remove loaf to a heated serving plate.

Serves 8 to 10 persons.



RASPBERRY AND RICOTTA TART

~Shared by Shirley, WA
 
Ingredients

1 cup (150g) plain flour
2 tablespoons caster sugar, 1/4 cup (55g) extra
finely grated rind of 1 lemon
100g butter, cubed
1-2 tablespoons iced water
1 1/2 cups (300g) fresh ricotta
1/3 cup (80ml) cream
2 eggs
1 teaspoon vanilla essence
2 x 125g punnets raspberries

Method

1. Place flour, 2 tablespoons of sugar, lemon rind and butter in a food processor. Pulse until mixture resembles breadcrumbs. With motor running, gradually add enough water until mixture forms a ball. Turn onto a lightly floured surface and bring dough together. Wrap in plastic wrap and chill for 30 minutes.

2. Preheat oven to 180°C or 160°C fan. Lightly grease a 23cm pie plate.

3. Place dough onto a lightly floured surface and roll out to 3mm thickness. Ease into prepared pie plate and trim edges. Chill for 20 minutes. Line tart shell with baking paper and fill with rice or dry beans. Blind bake for 15 minutes. Remove paper and rice and bake for another 10 minutes.

4. Meanwhile, using an electric mixer, beat ricotta, cream, extra sugar, egg and vanilla together until smooth. Pour into tart shell and bake for 30 minutes, until just set. Refrigerate until cold.

5. Arrange raspberries over tart just before serving.

Extra raspberry recipes
1. For raspberries with kirsch, place 2 punnets raspberries and 1 punnet blueberries in a bowl. Add 1/3 cup icing sugar and 1/3 cup kirsch and toss to coat. Set aside to marinate for 2 hours. Serve topped with thick cream or ice-cream.

2. For a delicious topping for a pavlova or filling for a swiss roll, stir 250g mascarpone until smooth. Add 1-2 punnets of raspberries and 2 tablespoons icing sugar and mix well. Spread over pavlova or use to fill a swiss roll.

Tip: This tart also works wonders with strawberries, mixed berries or mango.

Serves 8



CHOCOLATE-TOFFEE COOKIES

~Shared by Treva, NC

This delectable drop cookie recipe takes advantage of the classic combination of crunchy toffee bits and smooth chocolate.
 
Servings: 48 cookies
Prep: 10 mins
Total: 22 mins
 
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspono salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate toffee pieces (such as Hershey's Heath Bar baking pieces)

1. Heat oven to 375 degrees F. Coat baking sheets with nonstick cooking spray; set aside.

2. Stir together flour, baking soda and salt in a medium-size bowl; set aside.

3. In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla.

4. On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended. Stir in chocolate chips and toffee pieces.

5. Drop batter by tablespoonfuls onto prepared baking sheets and bake at 375 degrees F for 12 minutes or until golden. Cool baking sheets on wire racks for 5 minutes. Transfer cookies to wire rack to cool completely.

Nutrition Facts
Calories 125, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 16 mg, Sodium 55 mg, Carbohydrate 16 g, Fiber 0 g, Protein 1 g.

Source: Family Circle


GREEN CHILI DIP

~Shared by Jim D., WA

This is very tasty and everyone seems to love it.

2 4.5 oz cans Old El Paso chopped green chilies
1 Egg (or 1/4 C Egg Beaters)
2 tbsp Milk
16 oz Bar of Sharp Cracker Barrel Cheddar (or your favorite brand)

Line 9 inch pie plate with chopped chilies. Beat egg and milk together; pour over chilies. Slice cheese and place over chilies, covering completely. Bake at 350° for 20 to 25 minutes or until hot and bubbly. Serve with crackers.

Sit back and enjoy all the rave reviews! Enjoy!


BEEF & BUTTERNUT SQUASH WITH CHILI

~Shared by Ann S., Mims, FL

Stir-fried beef and sweet, orange-fleshed squash flavored with warm spices, oyster sauce and fresh herbs makes a robust main course when served with rice or egg noodles. The addition of chili and fresh root ginger gives the dish a wonderful vigorous bite.

Serves 4

Ingredients:
30 ml/2 tablespoons sunflower oil
2 onions, cut into thick slices
500 g/1 1/4 lb butternut squash, peeled, seeded and cut into thin strips
675 g/1 1/2 lb fillet steak (beef tenderloin)
60 ml/4 tablespoons soy sauce
90 g/3 1/2 oz/1/2 cup golden caster (superfine) sugar
1 fresh bird's eye chili, seeded and chopped
15 ml/1 tablespoon finely sheredded fresh root ginger
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon ground star anise
5 ml/1 teaspoon five-spice powder
15 ml/1 tablespoon oyster sauce
4 scallions (spring onions), shredded
A small handful of sweet basil leaves
A small handful of mint leaves
 
Method:
Heat a wok over a medium-high heat and add the oil, trickling it down just below the rim so that it coats the surface. When hot, stir in the onions and squash. Stir-fry for 2-3 minutes, then reduce the heat, cover and cook gently for 5-6 minutes, or until the vegetables are just tender.
 
Place the beef between 2 sheets of clear film (plastic wrap) and beat, with a mallet or rolling pin, until thin. Using a sharp knife, cut into thin strips. In a separate wok, mix the soy sauce, sugar, chili, ginger, fish sauce, star anise, five-spice powder and oyster sauce. Stir-fry for 3-4 minutes.
 
Add the beef to the soy sauce mixture in the wok and cook over a high heat for 3-4 minutes. Remove from the heat. Add the onion and squash slices to the beef and toss well with the scallions and herbs. Serve immediately.
 
Source: AsianOnlineRecipes.com



WHITE CHOCOLATE CRANBERRY COOKIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

24 Servings
Prep: 20 min.
Bake: 10 min./batch

Ingredients

1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup vanilla or white chips

Directions

In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Yield: 2 dozen.

Nutrition Facts: 1 cookie equals 113 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 109 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.
Diabetic Exchanges: 1 starch, 1/2 fat.

Source: Taste of Home 2009


SESAME-SOY PASTA AND VEGETABLES

~Shared by Linda H., Rosharon, TX

8 oz. Medium or Wide Egg Noodles, uncooked
2 cans (13 1/4-oz. each) low-sodium chicken broth
2 cups small broccoli florets
1 cup sliced fresh mushrooms
2 medium carrots, thinly sliced diagonally
2 tbsp. low-sodium soy sauce
1 tbsp. cornstarch
1 tbsp. sesame oil
2 tsp. sugar
1/4 tsp. hot red pepper flakes

In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes.

Add vegetables, cover and simmer 2 minutes.

In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.

Servings: 4


SLOW COOKED BBQ RIBS

~Shared by Jim H., Calgary, Alberta, Canada

This is the most perfect recipe for ribs. You can't get them in a restaurant better than this! The meat falls off the bone as you take them out of the crock! ~by Dreamgoddess

1/2 day; 10 min prep
SERVES 4 -6

3 lbs pork spareribs
salt
pepper
1 jar barbecue sauce (I like "Masterpiece")
1 onion, diced

Do not pre-heat the slow cooker.

Dice up the onion, add to crock pot.

Rub the ribs with salt and pepper, add to crock pot.

Dump BBQ sauce on top.

Cook on low setting for 8-10 hours.

Try not to lift the lid too much.

The meat will FALL OFF THE BONE!

Source: Recipezaar


KABOBS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 1/2 cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
skewers
 
In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.

Preheat grill for medium-high heat.

Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.


DIRTY RICE

~Shared by Johnny, LA

2 cups rice
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1 cup onions - chopped
1 green pepper - chopped
1/2 cup celery -chopped
2 cloves garlic - chopped
1 Tablespoon parsley - chopped
2 green onions - chopped
dash of salt
dash of pepper

Place gizzards and livers in pot and add water. Put the cover on the pot. Boil for 10 minutes. Add ground beef to skillet and mix well. Pour off oil and drain. Add chopped onions, garlic, celery, green peppers, green onions and parsley. Cook over medium heat 15 minutes. Remove livers and gizzards from water and chop well. 

Add to mixture. Stir well. Stir rice into mixture with salt and pepper. Pour into casserole dish or baking dish and heat in oven at 350 degrees F. for 15 minutes.

Serves 6-8


GRASSHOPPER PIE

~Shared by Larry J., Spring Hill, TN

You'll be jumping for a taste of this dessert.

INGREDIENTS:

14 chocolate Oreo cookies
2 Tablespoons margarine, melted
24 marshmallows
1/2 cup milk
Dash of salt
4 Tablespoons green creme de menthe
2 Tablespoons white creme de cocoa
1/2 pint whipping cream, whipped
Grated bitter chocolate

TO PREPARE:

Crush cookies.  Mix with melted margarine.  Press into 8-inch pie plate.  Melt marshmallows in milk over very low heat in heavy pot.  Add dash of salt.  Remove from heat and let cool.  Stir in creme de menthe and creme de cocoa.  Fold in whipped cream and pour into prepared pie shell.  Sprinkle grated bitter chocolate on top.  Put in freezer, leave until ready to serve, and serve frozen.  This will keep frozen for a long time.

SERVES:  6 - 8

Source: "River Road Recipes II...A Second Helping" by The Junior League of Baton Rouge


BOSTON MARKET MEATLOAF

~Shared by Luanne, FL

Ingredients:

1 cup tomato sauce
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all−purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

Preparation:

Preheat oven to 400 degrees. Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Mix the sauce into the meat, then add the remaining ingredients. Mix again. Pack a loaf pan with the meat mixture, cover with foil, and bake for about 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan, into eight separate slices. Pour remaining sauce over the meatloaf. Return to oven and cook for another 30 minutes, uncovered. Allow to cool slightly before serving.



SPOON BREAD TAMALE BAKE

~Shared by Treva, NC

8 Servings
Prep: 25 min.
Bake: 30 min.

1 & 1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 1/2 cups frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
4 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 cup water

TOPPING:
1 1/2 cups fat-free milk, divided
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons butter
1/2 cup egg substitute

In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened. Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned.

Yield: 8 servings.

Nutrition Facts: 1 serving equals 331 calories, 12 g fat (6 g saturated fat), 55 mg cholesterol, 754 mg sodium, 30 g carbohydrate, 4 g fiber, 25 g protein.
Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.


DILLED PIMENTO CHEESE

~Shared by Jim D., WA

16 oz Colby cheese, finely shredded
12 oz Swiss cheese, finely shredded
3 C Mayonnaise
1 8-oz jar Pimentos
2 tsp Dillweed
White pepper and garlic powder to taste

Combine Colby cheese, Swiss cheese, mayonnaise, undrained pimentos and dillweed in a bowl and mix well. Season with white pepper and garlic powder. Chill, covered, overnight.

Makes 4 cups.

Can be served as sandwiches or with crackers or chips.

Source: "Beyond Cotton Country" Cookbook



SOUTHWESTERN TURKEY-TATER CASSEROLE

~Shared by Ann S., Mims, FL

A kick of cumin tossed with turkey, veggies and creamy soup is topped with potato nuggets in this casserole that resonates with those craving hot home-cooked comfort food.

Prep Time: 25 Min
Total Time: 1 Hr 15 Min
Makes: 6 servings (1 1/3 cups each)

INGREDIENTS:
1 lb lean ground turkey
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups Green Giant® frozen cut green beans (from 1-lb bag)
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1 can (14.5 oz) diced tomatoes, drained
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers
3 cups frozen potato nuggets (from 32-oz bag)

DIRECTIONS:
1. Heat oven to 350°F. In 12-inch skillet, cook ground turkey over medium heat, stirring frequently, until no longer pink; drain. Stir in chili powder and cumin. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.

2. Gently stir in green beans, soup, tomatoes and corn. Top with potato nuggets in single layer.

3. Bake uncovered 45 to 50 minutes or until bubbly around edges and potatoes are golden brown.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
1 Serving: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 2 1/2g); Cholesterol 60mg; Sodium 980mg; Total Carbohydrate 38g (Dietary Fiber 5g, Sugars 6g); Protein 21g Percent Daily Value*: Vitamin A 20%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Only have ground beef on hand? You can easily substitute 1 pound ground beef for the ground turkey in this recipe.

Source: Pillsbury



FROSTED BANANA BARS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

36 Servings
Prep: 15 min.
Bake: 20 min. + cooling Ingredients

3 tablespoons butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt

FROSTING:
1 package (8 ounces) Kraft Philadelphia Cream Cheese Light
1/3 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract

Directions

In a large bowl, beat butter and sugar until crumbly, about 2  minutes. Add eggs, one at a time, beating well after each addition.

Beat in the bananas, applesauce and vanilla. Combine the flour,  baking soda and salt; stir into butter mixture just until blended.
 
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until

Source: Taste of Home 2009


ORIENTAL SKILLET LINGUINE

~Shared by Linda H., Rosharon, TX

4 cups water, divided use
3 tablespoons soy sauce
2 chicken bouillon cubes
1/2 package (8 oz.) Linguine, broken in half, uncooked
3 cups fresh or frozen tiny broccoli florets
2 cups cooked seasoned chicken pieces
1/2 cup chunky style or smooth peanut butter
1 tablespoon white vinegar

In large skillet over medium-high heat, heat 3 1/2 cups water, soy sauce and bouillon to boiling; stir in uncooked pasta. Cook 10 minutes, uncovered, stirring every 2 minutes or until pasta is tender and about 1/4 cup liquid remains.

Reduce heat to medium low; layer broccoli and chicken on top of pasta. Cover and steam 3 minutes.

Meanwhile, whisk together peanut butter, remaining 1/2 cup water and vinegar until smooth; toss with pasta mixture in skillet and heat through.

Serve immediately.

Servings: 7


FAMOUS WHITE WINGS

~Shared by Jim H., Calgary, Alberta, Canada

I got this recipe from Las Casas restaurant in Temple, TX. They claim to be famous for these White Wings...I'd never heard of them til I moved to this area, but I will say the White Wings are outstanding!! ~by AlabamaGirl71

40 min;10 min prep
16 white wings

4 (8 ounce)  boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers

Cut each chicken breast into 4 strips. Place a cheese cube and one slice of jalapeno on each chicken strip and roll up. Wrap one slice of bacon around each rolled up chicken slice, forming a ball; then wrap another slice of bacon the opposite way. Tuck the bacon into the chicken ball, using toothpicks to hold in place.

Grill at medium heat for 20-30 minutes, rotating constantly to ensure the meats are cooked through. Cheese will start to ooze out and bacon will be crispy when done.

NOTE: You can speed up the cooking process by blanching the chicken balls in a fryer first for about 3-4 minutes.

Serve with flour tortillas, salsa, sour cream, or pico de gallo.

Source: Recipezaar


SEASONED MASHED POTATOES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 lb. potatoes peeled and quartered (about 9 medium)
2 (3 oz) pkg. cream cheese softened
6 T. butter softened
1/4 C. milk
3/4 t. seasoned salt
3/4 t. pepper
1/4 t. onion salt
 
Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat, cover and cook for 15-20 minutes or until tender.  Drain. 

In a large mixing bowl mash the potatoes.  Add the remaining ingredients, beat until fluffy. 


CHICKEN CHILI WITH BEANS

~Shared by Johnny, LA
 
Make a different kind of chili. This chili is made with chicken and great northern beans. It is thick and hearty like beef or pork chili in red sauce, and just as good.
 
INGREDIENTS
 
4 Cups cooked chicken, roughly cubed*
3 Cans (10/11 oz.) chicken broth
3 Cans (15/16) great northern beans, drained
2 Cans chopped jalapeno Chiles
1/2 Tspn cayenne pepper
2 Medium onions, coarsely chopped
2 Tbspn cooking oil
5 Cloves garlic, finely minced
1-1/2 Tspn dried oregano
2 Tspn ground cumin
1-1/2 Cups Monterey Jack cheese, shredded (or white cheddar cheese)
Salt and white pepper to taste
Green onions, diced for garnish (optional)*
 
DIRECTIONS
 
All oil to large heavy pan with cover and saute onions until softened and translucent. Add jalapeno's, garlic, cayenne, oregano and cumin to onions, stir and cook a few minutes.
 
Add chicken broth, beans and cooked chicken, stir and simmer over medium high heat for 10 minutes. Turn heat off and add shredded cheese. Stir to melt and mix, then cover chili for 5 minutes.
 
Spoon chicken chili into large soup bowls and garnish with diced green onions. Serve with toasted English muffins or buttered corn bread, or corn muffins.
 
Serves 6 to 10 (will freeze well)
 
*Hint*
*A large roasted chicken will yield 4 cups chicken with leftovers for another meal. See recipe below.
*For an unusual and tasty garnish, mix sour cream and green onions together and put a dollop on chili chicken.

SAUTEED GREEN BEANS AND ONIONS WITH BACON

~Shared by Treva, NC
 
1 pound green beans, trimmed and halved crosswise
4 bacon slices
1 (16-ounce) bottle cocktail onions, drained
2 teaspoons sugar
1/2 teaspoon dried thyme
1 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper

Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon, and set aside. Add onions to drippings in pan; cook for 3 minutes, stirring occasionally. Add sugar and thyme; cook for 3 minutes or until onions are golden brown, stirring occasionally. Add the beans; cook 2 minutes or until thoroughly heated. Add vinegar, salt, and pepper; toss to coat. Stir in crumbled bacon just before serving.
 
Yield:  8 servings (serving size: 1/2 cup)
CALORIES 59 (46% from fat); FAT 3g (sat 1.1g,mono 1.4g,poly 0.4g); IRON 0.8mg; CHOLESTEROL 4mg; CALCIUM 24mg; CARBOHYDRATE 6.5g; SODIUM 621mg; PROTEIN 2.2g; FIBER 1.2g

Source: Cooking Light, NOVEMBER 2000


ORZO WITH SUN-DRIED TOMATOES AND MUSHROOMS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 sun-dried tomatoes (not in oil)
-  Olive oil cooking spray
-  1-1/2 cups sliced mushrooms
-  1/4 cup thinly sliced green onions and tops
-  2 cloves garlic, minced
-  1/2 cup reduced-sodium chicken broth
-  2 tablespoons dry sherry, optional
-  1/2 cup (4 ounces) orzo, cooked, room temperature
-  2 tablespoons finely chopped fresh, or 1 teaspoon dried, rosemary leaves
-  2 tablespoons finely chopped parsley
-  1/4 teasoon salt
-  1/4 teaspoon pepper

DIRECTIONS

Place sun-dried tomatoes in small bowl; pour hot water over to cover. Let tomatoes stand until softened, about 15 minutes; drain and slice.

Spray large skillet with cooking spray; heat over medium heat until hot. Saute mushrooms, green onions, and garlic until mushrooms are tender, 5 to 7 minutes.

Add chicken broth and sherry to skillet; heat to boiling. Reduce heat and simmer, uncovered, until liquid is reduced by half, about 5 minutes. Cool to room temperature.

Combine orzo and mushroom mixture in bowl; add tomatoes and remaining ingredients and toss.

Nutritional Information Per Serving: Calories: 122, Protein: 5.4 g, Carbohydrates: 23.5 g, Fat: 3.7 g, Cholesterol: 0 g, Sodium: 72 mg
Diabetic Exchanges: 1/2 Vegetable, 1/2 Fruit, 2 Bread, 1/2 Fat

Source: 1,001 Recipes For People with Diabetes by Surrey Books


HERBED STEAK WITH BALSAMIC SAUCE

~Shared by Maggie, TX

CARB GRAMS PER SERVING: 2

1  teaspoon cracked black pepper
2  teaspoons dried Italian seasoning, crushed
1  teaspoon garlic powder
1/4  teaspoon salt
2  boneless beef top loin steaks, cut 3/4 inch thick
1  tablespoon olive oil
1/2  cup reduced-sodium beef broth
1  tablespoon balsamic vinegar
1  tablespoon butter
2  tablespoons snipped fresh flat-leaf parsley

1. In a small bowl combine cracked pepper, Italian seasoning, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.

2. In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145 degrees F) to medium doneness (160 degrees F). Remove steaks from skillet, reserving drippings in the skillet. Keep steaks warm.

3. For sauce, carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.

4. Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.

Makes 4 servings.

Nutrition Facts Per Serving:
Calories 217
Total Fat (g) 11
Saturated Fat (g) 4
Cholesterol (mg) 75
Sodium (mg) 281
Carbohydrate (g) 2
Fiber (g) 0
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges
Lean Meat (d.e.) 3.5
Fat (d.e.) .5

Source: Better Homes & Gardens Magazine

CHICKEN PICCATA

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving Size: 3-ounce half chicken breast plus 2 tablespoons sauce

INGREDIENTS

-  Vegetable oil cooking spray
-  4 (3 ounce) boneless, skinless chicken breast halves
-  1/2 teaspoon no-salt lemon-pepper seasoning
-  2 tablespoons unsalted butter
-  1 tablespoon all-purpose flour
-  1/2 cup dry white wine
-  2 tablespoon drained capers

DIRECTIONS

Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.

Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.

Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly thickened. Remove from the heat and stir in remaining
1 tablespoon butter. Serve sauce over chicken.

Nutritional Information Per Serving: Glycemic Index: not significant, Glycemic Load: not significant, Calories: 211, Protein: 28 g, Carbohydrate: 1 g, Dietary Fiber: 0 g, Fat: 7 g, Cholesterol: 83 mg, Sodium: 243 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fat

Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale


CRISPY OVEN-FRIED FISH

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

Sauce:
-  1/4 cup nonfat or light mayonnaise
-  1 tablespoon finely chopped capers
-  2 teaspoons finely chopped onion

Rest of recipe:
-  4 cod, orange roughy, flounder, or other white fish fillets (5 ounces each)
-  1/4 cup plus 2 tablespoons fat-free egg substitute
-  1/4 cup plus 2 tablespoons finely ground Special-K cereal crumbs
-  1/4 cup grated Parmesan cheese
-  1/2 teaspoon dried Italian seasoning
-  Olive oil cooking spray

DIRECTIONS

Preheat oven to 450 degrees F.

To make the sauce, combine all of the sauce ingredients in a small bowl and stir to mix well. Set aside.

Rinse the fish with cool water and pat it dry with paper towels. Set aside.

Place the egg substitute in a shallow dish. Place the cereal crumbs, Parmesan cheese, and Italian seasoning in another shallow dish and stir to mix well.

Dip the fish pieces first in the egg substitute and then in the crumb mixture, turning to coat both sides well.

Coat a medium-sized baking sheet with the cooking spray and arrange the fish fillets on the sheet. Spray the tops lightly with the cooking spray and bake for 12 to 15 minutes, until the outside is crisp and golden and the fish flakes easily with a fork. Serve hot, accompanied by the sauce.

Nutritional Information Per Serving (1/4 of recipe): Calories: 194, Carbohydrate: 9 g, Cholesterol: 65 mg, Fat: 3 g, Saturated Fat: 1.2 g, Fiber: 0.4 g, Protein: 31 g, Sodium: 457 mg, Calcium: 106 mg Diabetic Exchanges: 3 Very Lean Meat, 1/2 Starch

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


HIGH-FIBER WHEAT BRAN AND OATS PANCAKES

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 cup buttermilk (or skim milk with 1 tablespoon lemon juice)
-  2/3 cup slow-cooking rolled oats
-  1/2 cup unprocessed wheat bran
-  2 egg whites or 1 egg
-  1/4 cup whole-wheat flour, preferably stoneground
-  1 teaspoon fructose
-  1/8 teaspoon salt
-  3/4 teaspoon baking soda
-  Vegetable oil or vegetable oil cooking spray

DIRECTIONS

Combine milk, oats, and bran in a large bowl. Let stand until rolled oats soften. Add egg and blend. Mix in flour, fructose, salt, and baking soda.

Grease a griddle or frying pan with a little vegetable oil or vegetable oil spray and set over medium-high heat. Pour about 1/4 cup batter into the pan and cook for about 3 minutes or until bubbles form on top and the edges begin to look dry.

Turn the pancake with a spatula and cook for 1 to 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter. Serve hot with unsweetened jam or syrup.

Nutritional Information Per Serving (1 pancake): Glycemic Index: 52, Glycemic Load: 7, Calories: 82, Protein: 4 g, Carbohydrate: 14 g, Dietary Fiber: 2 g, Fat: 1 g, Saturated Fat: Less than 1 g, Cholesterol: 33 mg, Sodium: 202 mg
Diabetic Exchanges: 1 Starch

Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale


CRUSTLESS DILL SPINACH QUICHE WITH MUSHROOMS AND CHEESE

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  10 ounces fresh spinach
-  2 teaspoons vegetable oil
-  1 teaspoon minced garlic
-  3/4 cup chopped onions
-  3/4 cup chopped mushrooms
-  2/3 cup 5% ricotta cheese
-  2/3 cup 2% cottage cheese
-  1/3 cup grated Cheddar cheese
-  2 tablespoons grated Parmesan cheese
-  1 whole egg
-  1 egg white
-  3 tablespoons chopped fresh dill (or 2 teaspoons dried)
-  1/4 teaspoon ground black pepper

DIRECTIONS

Preheat oven to 350 degrees F. Spray an 8-inch springform pan with vegetable spray.

Wash spinach and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.

In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage cheese, Cheddar cheese and Parmesan cheese, whole egg, egg white, dill and pepper; mix well. Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.

Nutritional Information Per Serving (1/6 of recipe): Calories: 177, Carbohydrate: 7 g, Fiber: 2 g, Protein: 14 g, Fat: 10 g, Sodium: 302 mg, Cholesterol: 62 mg
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat

Source: The Best Diabetes Cookbook by Katherine Younker


SOUTHWESTERN BRUSCHETTA

~Shared by Mary S., Nashville, TN

Yield: 12 servings

 INGREDIENTS

-  12 slices (1 ounce each) from a long loaf of crusty French bread (1 pound)
-  3 tablespoons olive oil
-  1-1/2 tablespoon fresh lime juice
-  1 tablespoon minced cilantro
-  1/2 cup chopped plum tomatoes
-  1/2 cup frozen corn, thawed
-  1/2 cup minced green peppers
-  2 garlic cloves, minced
-  6-10 drops hot pepper sauce

DIRECTIONS

Preheat the oven to 375 degrees F. Brush each slice of bread with the oil and toast the bread slices on a cookie sheet in the oven for 5 minutes.

Combine the remaining ingredients in a bowl and top each slice of bread with the bruschetta.

Nutritional Information Per Serving (1 slice): Calories: 117, Fat: 4 g, Cholesterol: 0 mg, Sodium: 175 mg, Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Monounsaturated Fat

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb

ONE-DISH ROCKFISH

~Shared by Leasa, IA
 
Omg!  This was soooo good!  And healthy too!
 
5 Cups fresh spinach
2 - 6 oz fillets rockfish (I used 3 - 4 oz pkgs tilapia)
10 cherry tomatoes, halved (I used grape)
1/2 C veggie broth
2 T minced fresh dill (used 2 t dried)
1/4 t garlic powder
1/2 t lemon pepper (Mrs. Dash)
1/4 t onion powder
salt and pepper to taste
2 lemon slices
2 onion slices
1 t butter (I used real)
 
Preheat oven to 400°.  Layer the spinach in the bottom of a 2 qt baking dish.  Lay the fish atop the spinach.  Scatter the tomatoes around the fish.  Pour the broth into the dish.  Season the fish with dill, garlic powder, lemon pepper, onion powder, salt and pepper.  Place the lemon and onion slices on top of fish, dot with butter.  Cover dish tightly with foil.  Bake in preheated oven, 20-25 mins.
 
Serves 2.
 
This was a great dish and so pretty too!  I served with couscous.

Source: Dorie, Moms Menuplan Yahoo Group


GARLICKY STEAK AND ASPARAGUS

~Shared by Maggie, TX

Makes: 2 servings
Prep: 15 minutes
Grill: 3 to 4 minutes

Ingredients

1  12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick
1  or 2 large cloves garlic, coarsely chopped
1/2  tsp. cracked or coarsely ground black pepper
1/4  tsp. salt
8  to 10 thin asparagus spears, trimmed (6 oz.)
2  tsp. garlic-flavored olive oil or olive oil
1/2  cup beef broth
1  Tbsp. dry white wine
1/4  tsp. Dijon-style mustard

Directions

1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.

2. Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium. For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once.) If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*

3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top.

*Note: The asparagus cooking time will vary with the size of asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.

Conventional Method: Prepare as above through Step 1. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling. Serve as directed above.

Nutrition Facts
Calories 458
Total Fat (g) 32
Saturated Fat (g) 11
Monounsaturated Fat (g) 15
Polyunsaturated Fat (g) 1
Cholesterol (mg) 110
Sodium (mg) 549
Carbohydrate (g) 3
Total Sugar (g) 2

Source: Better Homes & Gardens magazine

CAPONATA

Makes: 4 cups or 16 (1/4-cup) servings
Prep: 30 minutes
Cook: 35 minutes

Ingredients

1  medium red sweet pepper, cut into bite-size pieces
2  tablespoons olive oil
3/4  cup chopped onion (1 large)
1/3  cup chopped celery
1/2  of a 28-ounce can Italian-style whole peeled tomatoes in puree, drained
1/2  cup chopped pitted green olives
1/4  cup golden raisins
3  tablespoons white wine vinegar
1  tablespoon capers, rinsed and drained
1  teaspoon sugar
1/4  teaspoon salt
Dash cayenne pepper
1  medium eggplant, peeled and cut into 1-inch cubes
2  tablespoons olive oil
1/4  cup pine nuts, lightly toasted*
Toasted Italian Bread

Directions

1. In a large saucepan, cook sweet pepper in 2 tablespoons olive oil over medium heat for 5 to 8 minutes or until tender. Remove pepper from pan using a slotted spoon; set aside. Add onion and celery to pan. Cook for 5 to 8 minutes or until just tender.

2. Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to onion and celery in pan. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Stir in sweet pepper.

3. Meanwhile, in a very large skillet, cook eggplant, half at a time, in 2 tablespoons olive oil over medium heat about 5 minutes or until tender and browned. Transfer eggplant to paper towels to drain. Stir the eggplant into the tomato mixture. Cook, uncovered, for 10 minutes more.

4. Cool caponata to room temperature. Or if time permits, cover and refrigerate overnight to allow the flavors to blend. Bring to room temperature before serving. Just before serving, stir in pine nuts. Serve Caponata over Toasted Italian Bread.

*Note: To toast pine nuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 4 to 6 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn.

Nutrition Facts

Servings Per Recipe 4 cups or 16 (1/4-cup) servings
Calories 173
Total Fat (g) 9
Saturated Fat (g) 1
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 2
Sodium (mg) 361
Carbohydrate (g) 20
Total Sugar (g) 3
Fiber (g) 2

Source: BHG.com


BOB EVANS COLONIAL DRESSING

This little gem was in a PDF cookbook Johnny in LA sent me.

1 Cup Water
1/8 Cup Cornstarch
1/2 Cup Vinegar, light or dark
1 Cup Sugar
1 Teaspoon Onion powder
1 Tablespoon Salt
1/4 Cup Butter or margarine
1/2 Teaspoon Pepper
1 Teaspoon Celery salt
1 Tablespoon Celery seed

Put water and cornstarch into blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool completely before pouring into a refrigerator container. Cap tightly.


STRAWBERRY YOGURT MUFFINS

Adapted from Culinary Wannabe via the back of her yogurt container

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1-1/2 teaspoons baking soda
1 cup chopped strawberries
2 eggs
1 cup yogurt (I used nonfat vanilla)
1/4 cup butter, melted
1 teaspoon vanilla extract
Coarse sugar (optional)

In a medium bowl whisk together all-purpose flour, whole wheat flour, sugar and baking soda.  Stir in strawberries.  Set aside.

In a large bowl, whisk together eggs, yogurt, butter and vanilla extract.  Gradually stir the dry ingredients into the wet until well combined.

Divide batter evenly among a 12-cup greased muffin tin or line with paper liners.  If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup.  I also sprinkled each muffin with coarse sugar.  Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown.  Mine were done in 18 minutes at this temperature.

Remove immediately from muffin tins and cool on a wire rack.

Source: Noble Pig (link has step-by-step tutorial)


MARINATED EGGPLANT

1 small eggplant- unpeeled
5 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
Ground pepper
2 cloves minced garlic
1/2 teaspoon oregano
2 tablespoons fresh chopped parsley

Trim ends of eggplant. Cut into small cubes.

Heat 4 tablespoons oil in skillet. Cook eggplant, stirring frequently till wilted. Drain and place in bowl.

Toss with marinade and refrigerate for 4 hours.


HEAVENLY BEEF

Ingredients
1 eye of round roast, any weight
Pepper
1 to 1 1/2 cups White Zinfandel
1/2 onion, chopped
1/2 cup Worcestershire Sauce
Garlic powder
Seasoned salt
1 cup water
6 oz tomato paste (low chol)
1 Tbsp Liquid Smoke
3/4 cup of liquid that roast was cooked in
1 Tbsp dried onion
1/4 cup brown Sugar Twin (or 6 packets sweetener)
1/2 stick butter
2 Tbsp Worcestershire sauce

Preparing
Place liquid ingredients and spices into a slow cooker (crock pot). Add beef tenderizer if you like--it's not really needed. Cook using medium setting for 8-12 hrs or until tender. It depends on your crock pot. Remove meat from liquid and flake or shred with a fork.

For the sauce BBQ place butter in sauce pan and melt. Add rest of ingredients and simmer for 10 minutes or so. Add a few drops of Tabasco for a hotter taste. Add seasoning if you wish, like seasoned salt and pepper. Place shredded beef in skillet with other half of butter stick and fry until slightly crispy brown (don't burn it). Add 3 or 4 Tbs of the Sauce and brown a little more.

I've used this recipe on shoulder roast, or thick shoulder steak, brisket, rump roast cut into slabs.... any sort of pot roast meat. While it was intended as a shredded beef recipe, we decided one day to barbecue the meat briefly with the sauce after the pot-cooking part. We found that we preferred it to the shredded version.

The original recipe called for eye round roast, which seemed a little bit of an expensive cut for this, considering that cheaper cuts would tenderize during cooking. I use blush wine (my generic cooking wine) instead of the Zinfandel, since I don't think you'd much taste the difference, once it's sauced. Once I used a cheap burgundy, but that made it rather too acidic-tasting.

I don't own a crock pot anymore, so I just use a soup pot on the stove for 1 to 3 hours, depending on which kind of meat I'm using. (Remove it slightly before tender, as too tender falls apart on the grill.)


SAUSAGE BREAKFAST CASSEROLE
WW Recipe

3 Points per Serving

3 cups (1 inch) cubed French bread
Cooking Spray
1/2 pound bulk turkey sausage (such as Louis Rich)
1/4 cup chopped green onions (about 4 green onions)
3/4 cup (3 oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free milk
1 cup egg substitute
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper

Arrange bread cubes in an 11x7x1 1/2 inch baking dish coated with cooking spray. Coat a large nonstick skillet with cooking spray; place skillet over med-high heat until hot. Add sausage and green onions; cook until sausage is browned, stirring until it crumbles. Drain, if necessary. Layer sausage mixture and cheese over bread cubes. Combine milk and remaining 4 ingredients; pour over bread mixture, bread and cheese. Press down on bread mixture with a spatula to cover totally with milk mixture. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350º for 30 minutes or until set and lightly browned. Let stand 5 minutes before serving.

Yields: 6 servings


BEST CARROT CAKE

Our pal Barb in Chula Vista, CA was looking for a great carrot cake recipe and this is one that I had to hunt down... uses baby food and less oil rather than having to grate carrots. Woo-hoo!

2 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups sugar
1 1/2 cups oil (I use 1 1/4 cups)
4 eggs
2 cups grated carrots
8.5 oz can crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup golden raisins

CREAM CHEESE FROSTING:
1/2 cup butter
1 lb powdered sugar
1 teaspoon vanilla
8 oz cream cheese

Preheat oven to 350.

Prepare a baking pan. (SEE NOTE)

Sift flour, baking powder, salt, baking soda and cinnamon. Beat together sugar, oil and eggs until well blended. (I do this in the Kitchenaid for about 5 minutes.) Add carrots, pineapple, nuts and golden raisins. Mix well. Gradually add flour mixture, beating just enough to combine well. Pour into prepared pan, and bake 45 minutes.

NOTES:
I have used a variety of pans, depending on what I need the cake for. Loaves, 9" round layers (did that last night), bundt, and I have a giant horseshoe pan which is for special occasions only. You may need to adjust the baking time depending on the pan. I use a tester to be sure.

If preferred, substitute 3 x 4 1/2 oz jars strained baby carrot food for the grated carrots and reduce oil to 1 cup. I have done this many times and it is still delicious.

CREAM CHEESE FROSTING:
Beat together butter, powdered sugar and vanilla. Stir in cream cheese by hand. Do not overbeat.

This cake is easy to make, is pareve, and can be frosted with the Duncan Hines cream cheese flavored icing which is also pareve.

Source: The New Myrna Rosen Cookbook