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"A government big enough to give you everything you want, is strong enough to take everything you have."
~Thomas Jefferson

Buy 1 Colgate Wisp 16 count item get 1 free at drugstore.com. While supplies last.

Great Gifts to Give

~Shared by Treva, NC

These priceless gifts are not seasonal. We can give them all year long. As we give them, we will find that giving enriches the giver as much as the recipient. These gifts are worth a million dollars, but they don't cost a cent.

1. The Gift of Listening
But you really have to listen. No interrupting, no planning your response. Just listening.

2. The Gift of Affection
Be generous with appropriate hugs, kisses, pats on the back, and handholds. Let these small actions demonstrate your love for family and friends.

3. The Gift of Laughter
Clip cartoons. Share great articles and funny stories. E-mail especially good ones to people you know are feeling blue. Your gift will say, "I love to laugh with you."

4. The Gift of A Written Note
It can be a simple "I love you" or "Thanks for your help." A brief, handwritten note may be remembered for a lifetime, and may even change a life.

5. The Gift of A Sincere Compliment
A simple and sincere, "You look great in red," "You did a super job," or "That was a wonderful meal," can make someone's day.

6. The Gift of A Favor
Every day, go out of your way to do something kind. Try it on your way to work, or wherever you go today.

7. The Gift of Solitude
There are times when we want only to be left alone. Be sensitive to other people's feelings, and give the gift of solitude to others.

8. The Gift of Good Cheer
The easiest way to feel good is to make others feel good.

Oven-Fried Chicken

Crunchy-coated, tender, juicy fried chicken is utterly irresistible, but it can be a real pain to prepare. There’s the multi-step breading to contend with, and then there’s all that hot, spattering oil. We wanted to mimic the best of fried chicken with a minimum of fuss, and bake it, not fry it. Here’s what we discovered:

Test Kitchen Discoveries

Marinate the chicken in highly seasoned buttermilk flavored with mustard, garlic powder, black pepper, and hot pepper sauce. Soak the chicken for at least one hour, or even better, overnight, so that the flavors have a chance to penetrate deep into the meat.

Use a blend of corn flakes and breadcrumbs for the crispest coating. Seasoned heavily with spices and lightly coated with oil, the coating bakes up as crisp as a deep-fried crust.

Bake the chicken in a hot (400-degree) oven on a wire rack set on a baking sheet. The rack allows hot air to circulate beneath the chicken so that all sides of the pieces become crisp.

Traditional homemade fried chicken has 552 calories, 34 grams of fat, and 10 grams of saturated fat per serving. Cook’s Country Oven-Fried Chicken has 216 calories, 9 grams of fat, and 4 grams of saturated fat per serving.


Oven-Fried Chicken

2 cups buttermilk
2 tablespoons Dijon mustard
2 1/4 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
8 whole chicken breast halves without skin
2 1/2 cups corn flakes -- crushed
3/4 cup fresh bread crumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
**see option below for fiery version

Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper and hot sauce together in a large bowl. Add chicken, turn to coat well, cover and refrigerate at least one hour or overnight.

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet and coat rack with cooking spray.

Gently toss corn flakes, bread crumbs, poultry seasoning, paprika, cayenne pepper and remaining garlic powder, salt and black pepper in a shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs to all sides of the chicken. Place chicken on prepared rack, leaving 1/2 inch of space between each piece.

Bake until chicken is deep golden brown, juices run clear and thermometer registers 160 degrees, 35 to 45 minutes.

**Fiery Oven-Fried Chicken variation: Increase hot pepper sauce to 1 tablespoon. Replace 1/4 teaspoon of salt in crumb mixture with 1/2 teaspoon of chili powder and increase cayenne to 1/4 teaspoon.

Source: Cook's Country Oct/Nov 2005

A Texas Blessing

~Shared by Jim D., WA

Bless this house, oh Lord, we cry.
Please keep it cool in mid-July.
 
Bless the walls where termites dine,
While ants and roaches march in time.

Bless our yard where spiders pass
Fire ant castles in the grass.

Bless the garage, a home to please
Carpenter beetles, ticks and fleas.

Bless the love bugs, two by two,
The gnats and mosquitoes that feed on you.
 
Millions of creatures that fly or crawl,
In Texas, Lord, you've put them all!
 
But this is home, and here we'll stay,
So thank you Lord, for insect spray.


Here is what Jeff Foxworthy has to say about folks from Texas ....

~Shared by Jo, TX (Maggie's daughter)

If someone in a Lowe's store offers you assistance and they don't work there, you may live in Texas;

If you've worn shorts and a parka at the same time, you may live in Texas;

If you've had a lengthy telephone conversation with someone who dialed a wrong number, you may live in Texas;

If 'Vacation' means going anywhere south of Dallas for the weekend, you may live in Texas;

If you measure distance in hours, you may live in Texas;

If you know several people who have hit a deer more than once, you may live in Texas;

If you install security lights on your house and garage, but leave both unlocked, you may live in Texas;

If you carry jumper cables in your car and your wife knows how to use them, you may live in Texas;

If the speed limit on the highway is 55 mph -- you're going 80 and everybody's passing you, you may live in Texas;

*If you find 60 degrees 'a little chilly,' you may live in Texas;

*If you actually understand these jokes, and share them with all your Texas friends, you definitely live in Texas.


Here are some little known, very interesting facts about Texas:

1. Beaumont to El Paso: 742 miles

2. Beaumont to Chicago: 770 miles

3. El Paso is closer to California than to Dallas

4. World's first rodeo was in Pecos, July 4, 1883.

5. The Flagship Hotel in Galveston was the only hotel in North America built over water.

6. The Heisman Trophy was named after John William Heisman who was the first full-time coach at Rice University in Houston.

7. Brazoria County has more species of birds than any other area in North America

8. Aransas Wildlife Refuge is the winter home of North America’s only remaining flock of whooping cranes.

9. Jalapeno jelly originated in Lake Jackson in 1978.

10. The worst natural disaster in U.S. History was in 1900, caused by a hurricane, in which over 8,000 lives were lost on Galveston Island.  (Still counting Ike damage 2008)

11. The first word spoken from the moon, July 20, 1969, was 'Houston.'

12. King Ranch in South Texas is larger than Rhode Island.

13. Tropical Storm Claudette brought a U.S. rainfall record of 43' in 24 hours in and around Alvin in July of 1979.

14. Texas is the only state to enter the U.S. by TREATY, (known as the Constitution of 1845 by the Republic of Texas to enter the Union) instead of by annexation. This allows the Texas Flag to fly at the same height as the U.S. Flag, and may divide into 5 states.

15. A Live Oak (known as Big Tree) near Fulton is estimated to be over 1000 years old.

16. Caddo Lake is the only natural lake in the state.

17. Dr Pepper was invented in Waco in 1885. There is no period in Dr Pepper.

18. Texas has had six capital cities: Washington -on- the Brazos, Harrisburg, Galveston, Velasco, West Columbia and Austin.

19. The Capitol Dome in Austin is the only dome in the U.S. which is taller than the Capitol Building in Washington DC (by 7 feet).

20. The name 'Texas' comes from the Hasini Indian word 'tejas' meaning friends. Tejas is not Spanish for Texas.

21. The State Mascot is the Armadillo (an interesting bit of trivia about the armadillo is they always have four babies. They have one egg, which splits into four, and they either have four males or four females.).

22. The first domed stadium in the U.S. was the Astrodome in Houston.

CREAMY CHICKEN ENCHILADAS

~Shared by Larry J., Spring Hill, TN

Add some spice to your diet.

INGREDIENTS:

1 Tablespoon butter or margarine
1 medium onion, chopped
1 (4-ounce) can chopped green chilies, drained
8 ounces cream cheese, chopped, softened
3-1/2 cups chopped cooked chicken breasts
8 (8-inch) flour tortillas
16 ounces Monterey Jack cheese, shredded
2 cups heavy cream

TO PREPARE:

Melt the butter in a large skillet over medium heat.  Add the onion.  Saute for 5 minutes.  Add the green chilies.  Saute for 1 minute.  Stir in the cream cheese and chicken.  Cook until the cream cheese melts, stirring constantly.  Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla.  Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish.  Sprinkle with Monterey Jack cheese.  Drizzle with the heavy cream.  Bake at 350 degrees for 45 minutes.

NOTE:  To lighten this rich sauce, use picante sauce instead of the heavy cream.

SERVES:  4 or 5

Source: "At Your Service: Southern Recipes, Places and Traditions" by Patton Howell and Junior League of Gwinnett North Fulton


KRISP KARAMEL KRITTERS

~Shared by Marilyn, Canton, OH

1 package large marshmallows - frozen in freezer overnight
Rice Krispies cereal
1 package caramels
1/2 cup butter (1 stick)
1 can sweetened condensed milk toothpicks

Line a cookie sheet with waxed paper. Line marshmallows in rows; insert toothpicks. In medium saucepan or double boiler add caramels, butter and sweetened condensed milk. Cook on low heat, stirring constantly until all melted together. Remove from heat. Quickly dip marshmallows into caramel mixture to coat, then immediately roll in Rice Krispies and place on waxed paper to cool. Store in a tightly covered container in a cool place.

NOTE: Stir caramel mixture occasionally to keep it smooth.


SQUASH CAKES

~Shared by Johnny, LA

 4 eggs
4 cups (about 1 1/3 pounds) grated yellow squash
1 cup fresh corn kernels
1/4 cup finely chopped green onion including tops
1/3 cup grated Parmesan or asiago cheese
1 cup grated cheddar cheese
1/2 cup all-purpose flour
3 tablespoons unsalted butter (melted)
salt
pepper
cayenne pepper
canola or safflower oil for frying
sour cream for topping

1. Beat eggs in a large bowl. Mix in squash, corn, green onion, cheeses, flour and melted butter. Season to taste with, salt, pepper and cayenne pepper.

2. Heat 2 or 3 tablespoons of oil in a heavy skillet over medium-high heat.

3. Spoon 2 tablespoons of the squash mixture into the hot oil and flatten. Do not crowd the pan. Cook until golden, then flip and repeat for the other side. (approximately 3 minutes per side)

4. Place in a dish lined with paper towels. While cooking the remaining cakes put the finished ones in a warm oven.

5. Serve hot with sour cream and salsa. Also delicious with fig preserves.


SHRIMP PASTA SALAD WITH TOMATOES AND CAPERS

~Shared by Barb C., Chula Vista, CA

8 oz. mini penne pasta
1/2 cup mayonnaise (see note)
1 tsp. lemon zest
1 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. capers, drained
1/2 cup sliced grape tomatoes
1/4 cup finely chopped scallions (see note)
8 oz. cooked and peeled shrimp, thawed if necessary (see note)

Cook the pasta according to package directions. Drain and rinse with cold water.

Meanwhile, in a large serving bowl, mix together the mayonnaise, zest, juice, salt and pepper. Stir well. Add the capers, tomatoes and scallions. Stir well, and set aside.

When the pasta is ready, add it and the shrimp to bowl. Toss to mix well. Let stand at room temperature 15 minutes for flavors to develop, and then serve. (The salad does not have to stand if you are in a rush.)

Makes 4 servings as a main course, 6 to 8 as a side.

Notes: Use reduced-fat or light mayonnaise if desired. Use whites and tender green tops of scallions, also called green onions. For testing, we used cooked and peeled frozen shrimp, but you could use any kind of cooked shrimp (or cook and peel them yourself). Leftovers should be refrigerated and allowed to come to room temperature before serving.

Each serving has about 472 calories (46 percent from fat), 23.5 grams fat (3 grams saturated), 120.5 milligrams cholesterol, 19 grams protein, 42.5 grams carbohydrates, 1.5 grams dietary fiber, 633 milligrams sodium.

Source: Desperation Dinners


VIDALIA ONION BAKE

~Shared by Treva, NC

The mild taste of Vidalias makes this casserole appealing to onion lovers and non-fans alike. It's an excellent accompaniment to beef, pork or chicken.

8 Servings
Prep: 25 min.
Bake: 20 min.

6 large sweet onions, sliced (about 12 cups)
1/2 cup butter, cubed
2 cups crushed butter-flavored crackers
1 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup shredded Romano cheese

In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half of the onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheeses. Repeat layers.

Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

Nutrition Facts: 2/3 cup equals 386 calories, 22 g fat (12 g saturated fat), 46 mg cholesterol, 506 mg sodium, 38 g carbohydrate, 5 g fiber, 10 g protein.


SENSATIONAL FOIL PACKET VEGETABLES

~Shared by Jim D., WA

1 Zucchini, cut into 1-1/2 inch chunks
1 cup  button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup  large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp.  KRAFT Grated Parmesan Cheese

HEAT grill to medium-high heat.

COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.

CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.

Kraft Kitchens Tips

Special Extra
Toss vegetables and tomatoes with 1 Tbsp. pesto along with the dressing. Or sprinkle cooked vegetable mixture with chopped fresh parsley just before serving.

Substitute
If you don't have heavy-duty foil, you can use a double layer of regular foil instead.


BLUEBERRY BREAKFAST CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries

TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

In a mixing bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.


CHICKEN NUGGETS
(with Broccoli or Spinach or Sweet Potato or Beet)

~Shared by Linda H., Rosharon, TX

Serves 4

I don't know any kid who doesn't like chicken nuggets. Just don't tell them what's hidden inside!

1 cup whole-wheat, white or panko (Japanese) breadcrumbs
1/2 cup flaxseed meal
1 Tbsp. grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet puree
1 large egg, lightly beaten
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
1/2 tsp. salt
Nonstick cooking spray
1 Tbsp. olive oil

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Source: Created by Jessica Seinfeld from the book Deceptively Delicious


MUSTARD MARINADE FOR COUNTRY STYLE RIBS

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

1/3 cup Dijon mustard
2 tbs. red wine vinegar
1/4 cup olive oil or salad oil
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper

In small bowl combine mustard and vinegar. Beating constantly with a wire whisk, add oil, a few drops at a time. Then beat in garlic, thyme, Worcestershire sauce and pepper. Pour over country style beef ribs in a shallow pan. Let stand for about 2 hours. Lift ribs from marinade and grill 4 to 6 inches above hot coals, 20 to 25 minutes.


HONEY CHICKEN

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

Serves 6
 
Ingredients:
6 skinless boneless chicken breast halves
1/2 cup orange juice
1/2 cup chicken broth
1/4 cup honey
1 tablespoon dry mustard
1 tablespoon teriyaki sauce
1 sweet onion, cut in thin wedges
 
Directions:
Place chicken breasts and onion in crockpot. Mix juice, broth, honey, dry mustard and teriyaki sauce. Pour over chicken in crock. Cook on low for 4-5 hours or until done.

Serve over rice or noodles.

Source: CDKitchen


GOOEY CHOCOLATE CAKE

~Shared by Brenda, AL

I had this yesterday at a fish fry I attended and it is to die for!!
 
1 chocolate cake mix
1 jar caramel ice cream topping
1 can Eagle Brand condensed milk
1 lg. Cool Whip
1 pkg toffee crumbles or Heath bars
 
Bake cake according to package instructions in 9x13 inch pan.

Poke holes all over top.

Mix caramel topping and condensed milk and pour over cake when almost cool. Allow it to sit (in the refrigerator overnight covered). Spread Cool Whip over cake. Sprinkle with toffee topping;

Can use Heath bars crushed.


GARLIC CHEESE BREAD

~Shared by Luanne, FL

Garlic bread and melted cheeses that really is the best of both worlds. Try this recipe next time you make a nice steak or   have pasta and sauce.

1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally.

Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well.                                  

Spread the cut side of bread with spread. Bake at 350  for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.


JALAPENO POPPERS

~Shared by Johnny, LA

Delicious popper recipe that is a crowd pleaser!! I made 60 for a 4th of July party and they were gone within an hour!

SERVES 60

30 jalapenos
2 (8 ounce) packages cream cheese, softened
8 ounces sharp cheddar cheese, shredded
1/2 cup mayonnaise
14 ounces pepper bacon (I used "Real bacon bits")
1 tablespoon garlic salt
2 teaspoons cumin
Salt and pepper

1.   Preheat oven to 350°F.

2.   Fry and drain bacon. Chop into small bits.

3.   With gloves, cut jalapenos lengthwise and de-seed.

4.   In a large bowl, mix softened cream cheese, mayo, bacon, cheddar, and spices.

5.   Mix well until a smooth consistency.

6.   Fill jalapeno halves with cream cheese mixture and place on a cookie sheet.

7.   Bake for 30-40 minutes.


FRIED RICE
(Restaurant Style)

~Shared by Barb C., Chula Vista, CA

Ingredients

2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)

Directions

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


SHRIMP ENCHILADAS

~Shared by Treva, NC

Prep: 30 minutes
Bake: 30 minutes
Serves: 10

This recipe adds just a little spice to your shrimp...and the results are delicious.  Flour tortillas are filled with a creamy shrimp mixture and topped with melted cheese.... doesn't that sound tempting?
 
2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese  (about 8 ounces)

Heat the butter in a 3-quart saucepan over medium heat.  Add the onions and cook until tender, stirring occasionally.  Add the shrimp and cook until they're cooked through.  Stir in the chiles, half the pimientos, the soups, cream cheese and white pepper and cook until the cream cheese is melted, stirring occasionally.  Remove the saucepan from the heat.

Divide half the shrimp mixture among the tortillas.  Roll up the tortillas and place, seam-side down, into a lightly greased 3-quart shallow baking dish.  Spoon the remaining shrimp mixture over the filled enchiladas.  Sprinkle with the remaining pimientos and the cheese.

Bake at 325°F. for 30 minutes or until the enchiladas are hot and bubbling.
 
Nutritional Values per Serving: Using Cream of Mushroom Soup: Calories 436, Total Fat 24g, Saturated Fat 12g, Cholesterol 143mg, Sodium 1188mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 22g, Vitamin A 21%DV, Vitamin C 28%DV, Calcium 28%DV, Iron 22%DV
 
Nutritional Values per Serving: Using 98% Fat Free Cream of Mushroom Soup: Calories 427, Total Fat 23g, Saturated Fat 12g, Cholesterol 143mg, Sodium 1134mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 22g, Vitamin A 20%DV, Vitamin C 28%DV, Calcium 29%DV, Iron 21%DV


STUFFED ZUCCHINI BOATS

~Shared by Jim D., WA

2 large Zucchini (1 lb.), parboiled
3/4 cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 small Tomato, finely chopped
10   RITZ Reduced Fat Crackers, finely crushed
1 tsp. Dried basil leaves

PREHEAT oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.

CHOP zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.

BAKE 15 min. or until heated through.

Kraft Kitchens Tips

How to Parboil Zucchini
Bring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.


BANANA CRUMB MUFFINS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter, melted

TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Directions

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Yield: about 1 dozen.


CROCKPOT SAUERBRATEN

~Shared by Linda H., Rosharon, TX

Traditional sauerbraten has the most wonderful sweet and sour flavor; and the meat is very tender from long, slow cooking. This easy and simple version cooks in your crockpot and takes about 20 minutes to put together.

2 lbs. top round beef steak
2 onions, chopped
1 cup beef broth
1 cup apple cider vinegar
2 bay leaves
16-oz. pkg. baby carrots
2 russet potatoes, peeled and cubed
3/4 cup crushed gingersnaps (about 15 cookies)
2 Tbsp. brown sugar
1 cup sour cream
3 Tbsp. flour

In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay leaves, carrots, and potatoes. Mix well, then cover crockpot and cook on low for 8-9 hours. Then remove cover and turn heat to high. Remove bay leaves.

Add gingersnaps and brown sugar to the mixture. Stir well and taste for seasoning (you may want to add more gingersnaps or brown sugar for the perfect sweet/sour balance). Then stir together sour cream and flour and add that to the crockpot, stirring well to combine. Cover and cook for 30 minutes until thickened and heated. Serve with hot cooked egg noodles or spatzele.

Serves 6-8

Source: About.com


APPLE OATMEAL BARS

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

1 cup oatmeal
1/2 tsp. salt
1/2 cup butter
1 cup flour
1/2 tsp. cinnamon
2 1/2 cups apples, chopped or 3/4 cup apple butter (omit cinnamon)
1/2 cup sugar 

Combine the first five ingredients, and pat half into an 8x8 inch pan.

Layer apples and sugar. Crumble remaining mixture on top.

Bake 35 minutes at 350 degrees F.


SUPER SMOKERS SWEET AND SPICY CHICKEN WINGS

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

These chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey, and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can take.

You'll need apple wood chips and a disposable foil pan.

Serves a crowd.

2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
5 pounds chicken wings, rinsed and dried
1 cup honey
1/2 cup hot barbecue sauce (or more to taste; use your favorite, the hottest sauce you can stand)
3 tablespoons apple juice

Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend.

Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).

Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker. After the coals have turned white, place 2 cups of soaked and drained apple wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. Turn the wings and smoke for another 20 to 25 minutes.

Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.

Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the wings.

Source: Peace, Love, & Barbecue by Mike Mills, Amy Mills Tunnicliffe


SANFRANCISCO FIREHOUSE BREAD - ABM
(Automatic Bread Machine)

~Shared by Doe, Oliver, B.C., Canada

1.5 lb Loaf:
1 c evap milk  
1/2 c water  
1 1/4 tsp salt  
3 tbsp sugar 
2 tbsp oil  
2 c w.w. flour 
1 c bread flour   
1/3 c cornmeal 
 2 tbsp minced dried onion
1 tbsp dried parsley  
1 1/4 tsp dried rubbed sage  
1 tsp dried dill 
1 1/2 tsp bread machine yeast

2 lb loaf:
1 can (13 oz-385 ml evap milk)   
3/4 c water  
1 1/2 tsp salt 
1/4 c sugar  
3 tbsp oil 
2 1/4 c w.w. flour 
1 1/2 c reg or bread flour
1/2 c cornmeal  
3 tbsp dried minced dried onion 
1 tbsp dried parsley  
1 3/4 tsp dried rubbed sage 
1 1/4 tsp dill 
1 tsp bread machine yeast

Select whole-wheat cycle.

Tip- Use triple the amount of fresh herbs for dried. Wash & dry well before snipping with kitchen shears.

The measurements are right; the 1.5lb loaf contains more yeast than the 2lb.

Variation- Sub different herbs, try summer savory, red basil, and variegated thyme.


QUICKIE VEGGIE SOUP

~Shared by Leasa, IA
 
1 lb ground beef, browned and drained
1 can tomato soup
2 C stewed tomatoes
1 - 10 oz pkg frozen mixed veggies
1 envelope Lipton's onion soup mix
1 t sugar
2 C water
 
Combine all ingredients and simmer 20 minutes.

Source:  Red Lantern Restaurant


JALAPENO CHEESE CORN BREAD

~Shared by Johnny, LA

This bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout.

Cooking Time: 20 mins
Servings: 9
 
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) whole kernel corn, drained
3 tablespoons chopped pickled jalapeños
 
PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

Calories: 280  Calories from Fat: 110  Total Fat: 12 g
Saturated Fat: 4 g  Cholesterol: 65 mg  Sodium: 480 mg
Carbohydrates: 37 g  Dietary Fiber: 2 g  Sugars: 10 g
Protein: 9 g


APPLE STREUSEL CHEESECAKE BARS

~Shared by Barb C., Chula Vista, CA

Cooking spray
1 pouch (1 lb. 1.5 oz.) oatmeal cookie mix
1/2 cup firm butter or margarine
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
2 tbsp. all-purpose flour
1 tsp. vanilla
1 egg
1 can (21 oz.) apple pie filling
1/2 tsp. ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350 degrees. Spray bottom and sides of 13x9-pan with cooking spray.

Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 11/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meantime, in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes 24 bars.

Note: This dessert was a finalist in last year's Betty Crocker ''Bake Life Sweeter'' contest.


CHOCOLATE-STRAWBERRY PIE

~Shared by Treva, NC

Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:
1 cup semisweet chocolate chips (6 oz)
2 tablespoons butter or margarine
1/4 cup powdered sugar
3 tablespoons kirsch or water
1 package (8 oz) cream cheese, softened
1 & 1/2 to 2 pints (3 to 4 cups) whole strawberries

Glaze:
3 tablespoons red currant jelly
2 teaspoons kirsch or water
 
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate or 10-inch tart pan with removable bottom. Cool on cooling rack 15 minutes.

In 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly. Stir in powdered sugar, 3 tablespoons kirsch and the cream cheese until well blended. Pour into pie shell. Arrange strawberries over chocolate mixture.
   
In 1-quart saucepan, heat glaze ingredients until warm; spoon or brush over strawberries. Refrigerate at least 2 hours until serving time. Cover and refrigerate any remaining pie.


GRILLED HALIBUT WITH BASIL-SHALLOT BUTTER

~Shared by Jim D., WA

Makes:  6 servings 
Total Time:  30 min

1 1/2 cups (loosely packed) fresh basil leaves
1 large shallot, coarsely chopped
8 Tbsp. (1/2 cup) unsalted butter, room temperature
1 tsp. grated lemon peel
6 (6-oz.) halibut fillets
Extra-virgin olive oil

Finely chop basil and shallot in mini food processor. Add butter, 2 tablespoons at a time, and process until blended, stopping occasionally to scrape down sides. Transfer to small bowl; stir in lemon peel and season basil-shallot butter with salt.

Prepare grill on medium heat. Rub fish fillets on both sides with olive oil. Grill until fillets are just opaque in center, about 4 minutes per side.

Transfer to plates. Immediately spread some basil-shallot butter over fish, passing additional basil-shallot butter alongside.


MOCHA AU LAIT MIX

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/2 cups dry milk powder
1/2 cup instant coffee granules
1/3 cup brown sugar
2/3 cup miniature semisweet chocolate chips

In a medium bowl, combine milk powder, instant coffee, brown sugar and mini chocolate chips. Mix well and store in an airtight container.

Instructions per serving: In a blender, combine 2/3 cup boiling water with 1/4 cup mix. Blend until frothy and serve in a mug.


BUFFALO CHICKEN SOUP

~Shared by Linda H., Rosharon, TX

Makes: 6 servings

1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth (or boil the chicken bones to make stock)
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
½ cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)

In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Source: BHG.com


APRICOT WHITE CHOCOLATE WALNUT SCONES

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

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder plus 1/2 teaspoon salt
1/4 cup unsalted butter chilled
1/2 cup heavy whipping cream
1 large egg
1-1/2 teaspoons vanilla extract
6 ounces white chocolate, cut into 1/2-inch chunks
1 cup toasted walnuts, coarsely broken
1 cup dried apricots, finely chopped

Preheat oven to 375-degrees.  In a large bowl stir together the flour, sugar, baking powder, and salt.  Cut the butter into 1/2-inch cubes and distribute them over the flour mixture.  With a pastry blender or two knives, used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.  In a small bowl stir together the cream, egg, and vanilla.  Add the cream mixture to the flour mixture and knead until combined.  Knead in the white chocolate, walnuts, and apricots.  With lightly floured hands, pat the dough out onto a floured work surface to a thickness of 5/8-inch.  Cut circles in the dough with a biscuit cutter.  Gather the scraps of dough together and repeat until all the dough is used. Bake scones on an ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top.  Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool.  Serve warm or cool completely and store in an airtight container To toast walnuts, place the walnuts in a single layer on a baking sheet and bake at 375-degrees for 5 to 7 minutes, shaking the sheet a couple of times, until the nuts are fragrant.


THICK AND CHEWY CHOCOLATE CHIP COOKIES

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

Makes about 18 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Source: Baking Illustrated, page 434


GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

~Shared by Treva, NC

"Marinated, grilled chicken is topped with grilled pineapple and cheese. It may sound a little strange, but it is very tasty!"

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup Hawaiian style marinade
6 pineapple rings
6 slices provolone cheese
6 onion rolls, split
6 tablespoons thousand island salad dressing
6 leaves romaine lettuce
6 slices tomato

Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.

Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.

Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.

To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.


CROWD CHICKEN CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

10 cups diced cooked chicken
10 cups chopped celery
2 cups slivered almonds
2 bunches green onions with tops, sliced
2 cans (4 ounces each) chopped green chilies
2 cans (2-1/4 ounces each) sliced ripe olives, drained
5 cups (20 ounces) shredded cheddar cheese, divided
2 cups mayonnaise
2 cups (16 ounces) sour cream
5 cups crushed potato chips

Directions

In a very large bowl, combine the first six ingredients; add 2 cups cheese. In a small bowl, combine mayonnaise and sour cream; add to chicken mixture and toss to coat. Transfer to two greased 3-qt. baking dishes. Sprinkle with chips and remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

Yield: 2 casseroles (12 servings each).


CHEESY PEPPERONI PULLS

~Shared by Linda H., Rosharon, TX

Makes: 6 servings

4 oz. OSCAR MAYER Pepperoni slices
1 green pepper, chopped
1 large onion, chopped
1 cup grape or cherry tomatoes
1/4 cup KRAFT Zesty Italian Dressing
1 cup KRAFT Shredded Mozzarella Cheese
1 pkg. (13.4 oz.) refrigerated pizza dough

Heat oven to 400ºF.  Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9-inch baking dish sprayed with cooking spray. Sprinkle with cheese.

Unroll pizza dough; cut into 2-inch pieces with sharp knife or kitchen shears. Place evenly over cheese.

Bake 30 min.; cool 10 min. Invert onto platter; carefully remove dish.

Serving Suggestion:
Serve with warm pizza sauce for dipping and your favorite hot steamed vegetable to round out the meal.

Source: Kraft Kitchens


BISCOTTI WITH ALMOND, ORANGE, AND CHOCOLATE

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

8 ounces unsalted butter
1-1/2 cups sugar
3 tablespoons orange rind, finely grated
2 tablespoons vanilla extract
6 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 eggs, beaten
1/4 cup Amaretto
2 cups almonds, blanched toasted and sliced
2 cups chocolate chips or pieces

Preheat oven to 350-degrees.  In an electric mixing bowl combine butter, sugar, orange peel and vanilla.  Beat until light and creamy.  Sift together the dry ingredients.  With the mixer on slow add dry ingredients to butter mixture and mix until thoroughly combined.  Slowly add eggs and Amaretto.  Add almonds and chocolate, lightly mixing to combined.  Remove dough to a floured surface and form into two flat logs about 4-inches wide and the length of your cookie sheet.  Lay the logs onto buttered sheets and place on lower rack of the oven.  Bake until lightly browned, about 45 minutes. Remove to a rack to cool.  With a serrated knife cut the loaves into 1/2-slices, placing the cut slices flat on the cookie sheet.  To make crisp, return them to the lower rack of the oven and cook until golden, about 15 to 20 minutes.  Remove the slices to a wire rack to cool and then store in an airtight container.

LOW FAT, LOW SUGAR CHOCOLATE APPLESAUCE CAKE

~Shared by Mary H., Montreal, Canada

I have yet to try this delicious-looking recipe, Mags.  My friend, Trish, who sent it to me, said that it is good for the diabetic because of its low sugar content.  I must try it soon!!

Ingredients

3/4 cup whole wheat flour
3/4 cup flour
1 teaspoon baking soda
1/4 cup cocoa
1/2 teaspoon salt
1 cup water
1/4 cup unsweetened applesauce
1 teaspoon lemon juice
1 teaspoon vanilla

1 apple, chopped and peeled (1 cup)
1/2 cup sugar
1/2 teaspoon cinnamon

Directions

Oven to 350°. Spray a square pan with nonstick spray.  (I used a glass pan.) Combine first 5 ingredients in bowl. In another bowl, combine water, oil, lemon juice, vanilla. Add to dry ingredients, stir until just combined. Toss apples with sugar and cinnamon, fold into batter. Pour into prepared pan. Bake for 30-35 minutes or until done.


GREEK LEMON-RICE SOUP WITH CHICKEN

~Shared by Barb C., Chula Vista, CA

1 quart (4 cups) chicken broth
2 skinless, boneless chicken-breast halves (about 2/3 lb.), diced
1/3 cup (uncooked) long-grain rice
3 eggs
1/4 cup fresh lemon juice
Salt and pepper, to taste

Heat the broth over medium-high heat in a large soup pot. Add the chicken and rice, cover the pot, and cook for 15 minutes. (If necessary, reduce heat to keep from boiling over.) While the chicken mixture cooks, beat the eggs lightly in a medium bowl. Add the lemon juice, and whisk well.

When the chicken is cooked through and the rice is tender, remove soup from the heat. Use a glass measure to remove about 1 cup of broth from the soup, and slowly drizzle the broth into the egg mixture, whisking constantly.

Place the soup back over low heat, and, stirring constantly, add the egg mixture to the soup pot. Cook and stir about 2 minutes to thicken slightly. (Do not allow the soup to boil.) Season with salt and pepper, to taste. Remove from heat, ladle into bowls, and serve.

Makes 4 servings.

Each serving has about 215 calories (24 percent from fat), 6 grams fat (2 grams saturated), 203 milligrams cholesterol, 24 grams protein, 16 grams carbohydrates, trace of dietary fiber and 729 milligrams sodium.

SOUTHWESTERN CORN AND ZUCCHINI SAUTE

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 tablespoon canola oil
-  1 large onion, thinly sliced
-  2 cloves garlic, minced
-  2 large zucchini, cut into 1/4-inch dice
-  1 cup fresh corn kernels (from 2 ears) or frozen
-  1 (4-ounce) can chopped green chilies
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste

DIRECTIONS

Heat oil in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until golden and tender, 5 to 10 minutes. Stir in zucchini, corn and chilies. Cover and cook, stirring once, until the zucchini is tender, about 10 minutes. Season with salt and pepper. Serve hot.

Nutritional Information Per Serving (3/4 cup each): Calories: 76, Fat: 3 g, Cholesterol: 0 mg, Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 138 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Fat

Source: The Eating Well Diabetes Cookbook


CAESAR SALAD

~Shared by Mary S., Nashville, TN

Yield: 1 cup

INGREDIENTS

-  1/2 cup light mayonnaise
-  1/3 cup low-fat (1%) milk
-  1-1/2 teaspoons Dijon-style mustard
-  1 tablespoon lemon juice
-  1/4 cup grated Parmesan cheese
-  1/4 teaspoon garlic powder
-  1/4 teaspoon salt
-  1/4 teaspoon black pepper
-  1 large head romaine lettuce, washed and torn into bite-sized pieces

DIRECTIONS

In a medium bowl, combine all the ingredients except the romaine; whisk until smooth and creamy.

Place the romaine in a large salad bowl and toss with the dressing. Serve immediately.

Nutritional Information Per Serving (1 cup): Calories: 55, Fat: 4 g, Cholesterol: 6 mg, Sodium: 193 mg, Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1 Fat

Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg


PIZZA-STYLE MEATLOAF

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 teaspoon extra-virgin olive oil
-  1 medium onion, sliced
-  1 red or yellow bell pepper, sliced
-  4 ounces mushrooms, sliced
-  1/4 cup chopped fresh basil
-  1 pound lean ground beef
-  1 clove garlic, minced
-  1/3 cup seasoned (Italian-style) breadcrumbs
-  1/3 cup 1% milk
-  1/2 teaspoon salt, or to taste
-  1/2 cup prepared marinara sauce
-  1/4 cup shredded sharp Cheddar cheese

DIRECTIONS

Preheat oven to 400 degrees F. Coat a 12-inch pizza pan with cooking spray and place it on a large baking sheet with sides.

Heat oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms and basil; cook, stirring, until softened, about 10 minutes.

Meanwhile, combine beef, garlic, breadcrumbs, milk and salt in a large bowl. Mix well.

Transfer the meat mixture to the prepared pan. With dampened hands, pat into a 10-inch circle. Top with marinara sauce. Spoon the vegetable mixture over the sauce and sprinkle with cheese.

Bake until the meat is browned and the cheese has melted about 30 minutes. Drain off any fat. Cut into wedges and serve.

Nutritional Information Per Serving (1/6 of recipe): Calories: 217, Fat: 10 g, Cholesterol: 11 g, Protein: 19 g, Fiber: 2 g, Sodium: 427 mg
Diabetic Exchanges: 1 Other Carbohydrate, 2-1/2 Lean Meat

Source: The Eating Well Diabetes Cookbook


GARDEN-FRESH GREEN BEANS AND TOMATOES WITH OREGANO

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 teaspoons olive oil
-  1/4 cup diced onion
-  2 garlic cloves, minced
-  2 cups cut green beans (trim ends and cut green beans in 1-inch lengths)
-  1/4 cup low-fat, low-sodium chicken broth
-  1 medium tomato, diced
-  1 tablespoon fresh minced oregano
-  1 tablespoon minced parsley
-  Fresh ground pepper and salt to taste

DIRECTIONS

In a wok or heavy skillet over medium-high heat, heat the oil. Add the onion and garlic and saute for 3 minutes (do not let the garlic brown). Add the green beans and broth, cover, and steam for 3 minutes.

Add the diced tomato, cover, and steam 30 seconds. Add the oregano, parsley, pepper, and salt and steam for 30 seconds more. Serve.

Nutritional Information Per Serving (1/2 cup): Calories: 39, Fat: 2 g, Cholesterol: 0 mg, Sodium: 32 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1/2 Monounsaturated Fat, 1 Vegetable

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


CRISPY BREAKFAST PITA ROUNDS

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  2 (6-inch) pita breads
-  2 veggie breakfast patties, cut into 1/4-inch pieces
-  1/4 medium green bell pepper, finely chopped
-  1 plum tomato, finely chopped
-  1/4 cup finely chopped green onion
-  1/4 teaspoon dried red pepper flakes, optional
-  1 cup shredded reduced-fat sharp cheddar or part-skim mozzarella cheese

DIRECTIONS

Preheat oven to 475 degrees F.

Using a sharp knife, carefully cut each pita so that the top half comes off the bottom half, forming 4 thin rounds.

Place pita rounds on a baking sheet. In the order listed, top each round with equal amounts of all ingredients. Bake 5 minutes or until cheese melts.

Nutritional Information Per Serving (1 pita round): Calories: 209, Fat: 8 g, Cholesterol: 20 mg, Sodium: 537 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 15 g
Diabetic Exchanges: 1-1/2 Starch, 1 Lean Meat, 1 Fat

Source: Quick and Easy Low Carb Cooking for People with Diabetes by Nancy Hughes

S'MORES MILK

~Shared by Treva, NC

1 Cup Low-fat milk
1/8 teaspoon vanilla extract
2 tablespoons chocolate syrup
1 graham cracker, which is 1/2 of a Graham cracker block, crushed fine
10 to 15 miniature marshmallows

Shake all ingredients in a container with tight-fitting lid or stir in glass until well blended.

Sip milk with straw and spoon marshmallows to eat

Makes 1 glass.


TOMATO-CRAB BISQUE

~Shared by Maggie, TX

How easy can it get? This is delicious. If you have some leftover veggies, throw them in!

INGREDIENTS
1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
1 can (7 oz) Old El Paso® chopped green chiles
1 cup whipping cream
1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
1 tablespoon chopped fresh Italian (flat-leaf) parsley

DIRECTIONS
1. In 2-quart saucepan, heat soup and green chiles over medium heat to boiling. Reduce heat to low; beat in whipping cream with wire whisk until blended. Cook just until thoroughly heated (do not boil).

2. Meanwhile, in small microwavable bowl, microwave crabmeat on High 30 to 45 seconds or until thoroughly heated.

3. Ladle soup into individual soup bowls. Top each serving with 1/4 cup crabmeat and parsley.

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

Source: Pillsbury

TACO SALAD

I participated in a recipe swap a few years ago (and many, many before and since!) and received this from Carolyn N. It is very good. I think the addition of salsa does the trick (I use hot). I also add sour cream and chopped fresh cilantro to my portion which is really tasty.

Ingredients:

1 head lettuce
1 lb ground  beef - browned
3-4 green onions chopped (or 1 med. white onion diced)
2 diced tomatoes
1 can chili hot beans in sauce
1 jar mild taco sauce
1 12-oz bottle Catalina or French dressing
1 pkg taco seasoning
2 cup shredded cheddar cheese
(1/2 jar chunky mild salsa – optional, but I usually put this in too)
1 bag Nacho (Dorito) chips  (slightly crush while still in the bag)

Stir together all ingredients except nacho chips.  Just before serving add nacho chips and toss again.


CROCKPOT MUSHROOM CHICKEN IN SOUR CREAM SAUCE

1 1/2 t. salt
1/4 t. pepper
1/2 t. paprika
1/4 t. lemon pepper
1 t. garlic powder
6 skinless bone in breast halves
10 3/4 oz. cream of mushroom soup
8 oz. sour cream
1/2 C. chicken broth
1/2 lb. fresh mushrooms (or (4) 4 oz. cans)

Combine salt, pepper, paprika, lemon pepper, garlic powder. Rub over chicken, place in crockpot. Combine soup, sour cream and broth. Pour over chicken. Cover, cook onlow 6-8 hours. Serve over potatoes or rice.


SEAFOOD RICE CASSEROLE

Seafood may become a rarity for folks who depend upon the Gulf Coast for theirs. I used fresh seafood from the Gulf Coast when I made this, but frozen from elsewhere would work fine. Casseroles are a great way to enjoy seafood, beef, etc. without using a large amount.

Prep: 30 min.
Bake: 30 min.
Makes 8 servings.

Ingredients
3 cups sliced fresh mushrooms
1 tablespoon cooking oil
2-1/2 cups cooked wild rice
1 8-ounce can sliced water chestnuts, drained
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 cup mayonnaise or salad dressing
1 cup tomato juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1 12-ounce package frozen peeled, cooked shrimp, thawed
1 6- or 8-ounce package flake-style imitation crabmeat
1/2 cup sliced almonds, toasted
1/2 cup Monterey Jack cheese (2 ounces)

Directions
1. In a large skillet cook mushrooms in hot oil over medium heat about 5 minutes or until tender. In a very large bowl, stir together cooked mushrooms, cooked rice, water chestnuts, celery, onion, and green pepper. Stir in mayonnaise, tomato juice, salt, black pepper, and paprika; mix well. Stir in shrimp and imitation crabmeat.

2. Spoon seafood mixture into a greased 3-quart rectangular baking dish. Sprinkle almonds over. Bake in a 350 degree F oven for 30 to 35 minutes or until bubbly. Divide hot casserole between bowls and sprinkle with cheese.

Nutrition Facts
Calories 448, Total Fat (g) 32, Saturated Fat (g) 6, Cholesterol (mg) 111, Sodium (mg) 676, Carbohydrate (g) 26, Fiber (g) 2, Protein (g) 19, Starch (d.e.) 1, Vegetables (d.e.) 2, Very Lean Meat (d.e.) 2, Fat (d.e.) 5.5


SPAGO HOUSE DRESSING

Ingredients:
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon minced fresh thyme leaves
1/2 cup extra-virgin olive oil
1/3 cup walnut oil
1/4 teaspoon salt
1/8 teaspoon white pepper

Method:
In a medium bowl, whisk together the vinegars, mustard, shallot and thyme. Whisking continuously, drizzle in the oils to form a smooth, thick emulsion. Season to taste with salt and pepper. This will make about 1 cup; store extra in a covered container in the refrigerator for up to 3 weeks.

Source: From Wolfgang Puck's Spago restaurant.


CARNE ADOVADA

Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast. This takes a long time (active prep and cooking time is minimal) but is well worth it.

Prep Time: approx. 20 Minutes.
Cook Time: approx. 4 Hours .
Ready in: approx. 20 Hours 20 Minutes.
Makes 8 servings.

3/4 cup New Mexico red chile powder
1 teaspoon cornstarch
2 tablespoons fresh lemon juice
3 cups water
4 pounds beef roast, cut into cubes

Directions
1. In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.

2. Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

Source: Allrecipes


CHEESEBURGER SOUP

2-4 beef bouillon cubes
1 qt. Water
1 lb. Browned hamburger
1 sweet onion sautéed in hamburger drippings
3 large potatoes cut into 1" cubes
1 lb bag frozen California vegetables
2 cans cream of celery soup
1 lb Velveeta cheese cut into 1" cubes

In a large saucepanbring water to a boil and add bouillon cubes. Cover and boil for 10 min. To this add potatoes and veggiescover and cook over medium heat until tender-about 10-15 minutes. Reduce heat to low. Stir in cream of celery soup and add hamburger and onions. Simmer again with the lid on the pot for about another 5-10 minutes.

At this point you may want to add some garlic, pepper or other seasonings that you feel would enhance the flavor. Add the cubed Velveeta until cheese melts and serve.


CHICKEN BREASTS WITH PARMESAN CRUST

1/3 cup bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1 egg white
2 teaspoons Dijon mustard
6 boneless skinless chicken breast halves (about 1 1/2 lb.)
1 tablespoon oil

In medium bowl, combine bread crumbs, cheese and basil; mix well. In small bowl, beat egg white, stir in mustard. Dip chicken breast halves in egg mixture; coat with bread crumb mixture. In skillet, heat oil over medium heat until hot. Cook chicken about 10 minutes on each side or until chicken is fork tender and juices run clear.

Makes 6 servings.

Source: Momsmenuplan@yahoogroups.com


STEAK WITH BALSAMIC GLAZE

Extra Virgin Olive oil
2 TBSP pepper corn
1 1/2 lbs. steak
salt
1 TBSP garlic powder
4 slices of bacon diced
1/2 c balsamic vinegar
1/2 c beef broth
2 tsp corn starch

1. Preheat pan on stove top with EVOO on med. high.

2. Smash pepper corn in a plastic bag and season steak both side of with pepper corn, garlic and salt.

3. Place steak in hot pan cook 7 minutes per side for medium doneness.

4. Remove from heat and allow steak to rest 10 minutes.

5. Place bacon in pan and cook until crisp, remove to paper towel to drain.

6. Add vinegar to bacon grease and simmer until liquid reduces scraping the bottom to get up all the goodies.

7. Mix broth and corn starch and whisk until corn starch is dissolved and to pan.

8. Simmer 2 minutes until sauce thickens. Spoon over steak and serve.


BROWNIE CHEESECAKE BARS

1-1/2 cups flour
1-1/2 cups sugar
2/3 cup butter or margarine, melted
2/3 cup Hershey's cocoa
3 eggs, divided
1/2 cup milk
3 tsp. vanilla extract, divided
1/2 tsp. baking powder
1 cup chopped nuts, optional
8 oz. cream cheese, softened
2 Tbs. butter or margarine
1 Tbs. cornstarch
14 oz. can Eagle Brand sweetened condensed milk

1. Heat oven to 350. Grease a 13x9 baking pan. In mixer bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan.

2. In small mixer bowl, beat cream cheese, 2 Tbs. butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter.

3. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.

Source: Hershey's/Eagle Brand sweetened condensed milk (magazine insert)


CHERRY JUBILEE SALAD

This is a never-fail dessert choice, especially for when company comes! It looks really pretty served atop a lettuce leaf.

2 (3 ounce) packages cherry Jell-O
2 cups boiling water
1 (20 ounce) can cherry pie filling
1 large can crushed pineapple (drained)
1/2 cup chopped pecans
1 (8 ounce) package cream cheese

Dissolve Jell-O in boiling water. Add cherry pie filling. Pour into 9x13-inch pan. Chill until firm. Mix pineapple, cream cheese and pecans. Spread over firm Jell-O. Chill. Cut into squares to serve.