Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
I wrote a little piece for today's Food for Thought section. It was written for and to YOU, the reader. I hope you'll take the time to read it before you make the mad dash to the recipes. Yes, recipes shared is why you've subscribed to this newsletter. Sometimes we need a reminder of just how much more is involved, though. I appreciate all that you do.
The newest Monthly Theme topic is being announced in the Monthly Theme-
Recipe Submission section of today's issue. I'm thinking we're looking at a winner, folks. Please go there to read all about it and for the email link to use in sending in your theme and regular recipe submissions.
We have some wonderful recipes in today's issue and they are all from Treva in Knoxville,
TN. She is a total keeper. The recipes she sends are always worth sharing. It seems a waste to keep them to myself in files with her name on them, using them interspersed with other recipes in issues. I thought I would post just a sampling today. She is one of the nicest people and if you look up 'generous' in the dictionary... you'll see her picture next to the definition. Thanks go to these folks, some of the "gold" in my life bank, for what you see today:
Treva, Knoxville, TN
Pat, Minden, NV
Jim, WA State
Rusty, FL
NJWLinda, MI (that's Not-Just-Wednesday Linda, former Wednesday a2z publisher)
We'll see you here again on Sunday with our Easy Does It theme issue, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Mississauga, Toronto, Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th in Frankenmuth or Sunday the 14th in Toronto. Use this handy link
for more information: Great Northern Escape.
I hope to see you there!
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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Food For Thought
Publishing an internet newsletter is hard work but fun. It is also a little lesson in human nature and life in general. (You're probably thinking I've been sniffing too much cilantro, my favorite herb.) Actually, it is very true. I've met all sorts of people doing this. Maybe not face to face, but certainly personally. It's like
"the good, the bad, and the ugly". There are all sorts of people in our daily lives that we come in contact with, and the chance of that meeting says a lot about the people involved. You and I have met because of this newsletter. I put it together, arrange for it to be published, and you read it, right? Well, almost. I've met some wonderful people doing this all these years. And I've met some who aren't, too. Sorry... but so true. You know, the ones that are never happy with what life presents. Like my old pal would say "they'd complain if ya hung 'em with a new rope!" They're the ones who never send in a recipe, but email to ask me to research one for them... or to tell me one posted had a misspelled word in it, or to ask to me re-send them the issue because they accidentally deleted it (can we say archives?). Any way, of the thousands of folks I've met here, the best are the ones who actually participate; those who not only enjoy what they see, but share items to make the newsletters more interesting. I'm not turning a buck doing this, believe me, but I have become extremely wealthy. The friendships I have enjoyed are worth more than any amount in gold. I suppose I've really gone off-center with this but I really wanted to thank each of you who have become friends and real participants in this publication. It has been a wonderful experience and I will always be better because of
A to Z Recipes Newsletter - and YOU, the real participant.
Maggie
Ramblings
IMPORTANT!! HOW TO FORWARD EMAIL APPROPRIATELY
Shared by Pat, Minden, NV
A friend who is a computer expert received the following directly from a system administrator for a corporate system. It is an excellent message that ABSOLUTELY applies to ALL of us who send e-mails. Please read the short letter below, even if you're sure you already follow proper procedures.
Do you really know how to forward e-mails? 50% of us do; 50% DO NOT.
Do you wonder why you get viruses or junk mail? Do you hate it?
Every time you forward an e-mail there is information left over from the people who got the message before you, namely their e-mail addresses & names. As the messages get forwarded along, the list of addresses builds, and builds, and builds, and all it takes is for some poor sap to get a virus, and his or her computer can send that virus to every e-mail address that has come across his computer. Or, someone can take all of those addresses and sell them or send junk mail to them in the hopes that you will go to the site and he will make five cents for each hit. That's right, all of that inconvenience over a nickel!
Please, read this!! Very Important!
How do you stop it? Well, there are several easy steps:
(1) When you forward an e-mail, DELETE all of the other addresses that appear in the body of the message (at the top). That's right, DELETE them. Highlight them and delete them, backspace them, cut them, whatever it is you know how to do. It only takes a second. You MUST click the "Forward" button first and then you will have full editing capabilities against the body and headers of the message. If you don't click on "Forward" first, you won't be able to edit the message at all.
(2) Whenever you send an e-mail to more than one person, do NOT use the To: or Cc: fields for adding e-mail addresses. Always use the BCC: (blind carbon copy) field for listing the e-mail addresses. This is the way the people you send to will only see their own e-mail address. If you don't see your BCC: option click on where it says To: and your address list will appear. Highlight the address and choose BCC: and that's it, it's that easy. When you send to BCC: your message will automatically say "Undisclosed Recipients" in the "TO:" field of the people who receive it.
(3) Remove any "FW :" in the subject line. You can re-name the subject if you wish or even fix spelling.
(4) ALWAYS hit your Forward button from the actual e-mail you are reading. Ever get those e-mails that you have to open 10 pages to read the one page with the information on it? By Forwarding from the actual page you wish someone to view, you stop them from having to open many e-mails just to see what you sent.
(5) Have you ever gotten an email that is a petition? It states a position and asks you to add your name and address and to forward it to 10 or 15 people or your entire address book. The email can be forwarded on and on and can collect thousands of names and email addresses. A FACT: The completed petition is actually worth a couple of bucks to a professional spammer because of the wealth of valid names and email addresses contained therein. If you want to support the petition, send it as your own personal letter to the intended recipient. Your position may carry more weight as a personal letter than a laundry list of names and email address on a petition. (Actually, if you think about it, who's supposed to send the petition in to whatever cause it supports? And don 't believe the ones that say that the email is being traced, it just isn't so!)
(6) One of the main ones I hate is the ones that say that something like, "Send this email to 10 people and you'll see something great run across your screen." Or, sometimes they'll just tease you by saying something really cute will happen. IT ISN'T GOING HAPPEN!!!!! (Trust me, I'm still seeing some of the same ones that I waited on 10 years ago!) I don't let the bad luck ones scare me either, they get trashed. (Could be why I haven't won the lottery??)
(7) Before you forward an Amber Alert, or a Virus Alert, or some of the other ones floating around nowadays, check them out before you forward them. Most of them are junk mail that's been circling the net for YEARS! Just about everything you receive in an email that is in question can be checked out at the following sites:
If you love the taste of chocolate peanut butter cups, you can recreate that flavor by adding 1 tablespoon or so of peanut butter to regular chocolate frosting.
Have you ever attended a holiday cookie exchange party? It is a wonderful way for busy people to serve family and friends a variety of cookies but only baking one big batch of their favorite cookie! The hostess would invite about 8 or 10 friends over. She would ask each guest to bake one dozen cookies for each person invited plus another dozen for sampling during the party. That way each person can take home a full dozen of each type of cookie. How I wish we could all get together for a real cookie exchange party! What we're doing instead is having a Virtual Cookie Exchange. Send in your favorite cookie recipe (or two, or three, or more) for sharing. When the issue is posted, you'll have dozens of wonderful cookie recipes for the upcoming holidays. For this issue, we are looking for cookies, bars, brownies, candies (fudge, too!) and tarts. Thanks go to Linda in Carmel, NY for this great theme topic suggestion.
Won't you join in the fun by sharing your own recipes for Virtual Cookie Exchange? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Virtual Cookie Exchange recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Virtual Cookie Exchange. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
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Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
26th Helen S. in Rochester, Minnesota
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
You might be a Michigander!
Shared by NJWLinda, MI
If you define Summer as three months of bad sledding...
If your definition of a small town is one that doesn't have a lake...
If your family breaks into violence during the UM-MSU game (any sport!)...
If snow tires come standard on all your cars...
If at least 50% of your relatives work for the auto industry...
If you have ever gotten frostbitten and sunburned in the same week...
If you can identify an Ohio accent...
If owning a Japanese car was a hanging offense in your home town...
If you learned to pilot a boat before the training wheels were off your bike...
If you think Alkaline batteries were named after a Tiger outfielder...
If you point at the palm of your right hand when telling people where you grew up...
If you don't understand what the big deal about Chicago is...
If someone asks you if you've been to Europe and you answer, "No, but I've been to Ann Arbor..."
If "Down South" to you means Toledo...
If you have any idea who Bob Ufer was...
If octopus and hockey go together as naturally as hot dogs and baseball...
If traveling coast to coast means going from Port Huron to Muskegon...
If you refer to your relatives in southern Michigan as "trolls" or "lopers"...
If the "Big Three" can mean either Ford, Chrysler and GM or Domino's, Little Caesar's and Hungry Howie's...
If a Big Mac is something you can drive across...
If you have no problem spelling Mackinac Island...
If you got a passport to go to Ohio...
If you have as many Canadian coins in your pockets as American ones...
If your kid's baseball or softball games have been ever been snowed out..
If the trees in your backyard have spigots...
If you know that a place called "Kalamazoo" really exists...
If you bake with "soda" and drink "pop"...
If you know what a pasty is...
If you drive 80 mph on the highway and pass on the right...
If your favorite hockey team's mascot is an octopus...
If you have a favorite hockey team...
If you think there are only TWO seasons, Hockey Season and Off-Season...
If you don't have a coughing fit from one sip of Vernor's...
If you know how to play Euchre...
If You classify your friends & relatives as "yoopers," "trolls," "Canadians," or "not from 'round here," (also classified as "Green Bay Fans," "Detroit Fans," "Toronto Fans," and "not from 'round here")...
If You know at least 2 yooper jokes (like the one about the 2 brothers from Ipsheming who run red lights)...
If Fudge and Bicycles remind you of your honeymoon...
If You can name all 5 of the Great Lakes, and point to their locations around your left and right hands...
If You don't cross picket lines...
If You used to think Deer Season was included as an official school holiday...
If You know that Pontiac and Cadillac are cities...
If You've been to Hell and to Paradise & back again...
If You had Tornado Drills in elementary school...
If You know all the words to Gordon Lightfoot's classic ballad, "The Wreck of the Edmund Fitzgerald"...
If You can actually pronounce Ypsilanti...
If your idea of reaching Climax is driving just past Kalamazoo...
If the snow on your roof in August weighs more than you do...
If nothing weighs more than you do...
If you consider a rusty pickup a "turn-on"...
If you've ever gone "trolling for taillights"...
If you laugh hysterically at the "suckers" during movies of the week about hurricanes...
If you can travel through Detroit and not get mugged...
If your idea of creative landscaping is putting an extra pair of pink flamingos next to your blue spruce...
If you think there should be a "Fudgies go home" bumper sticker on every car north of Clare...
If a Friday night out is taking your girlfriend shining for deer...
You eat muskrat on Fridays during Lent because it's "seafood"...
If you go "Up North" for every possible holiday...
If you go to work in a snowsuit in the morning and return home wearing shorts...
If you eat potato burgers in Elmira...
If you sing along with the YES MICHIGAN commercials...
When you tell someone where you are from and they say: 'I thought that was part of Canada'...
If your idea of the seasons is Winter, Spring and the 4th of July...
If formal wear is a flannel shirt, blue jeans and a baseball cap...
If your children describe their summer vacation out of state as a "trip to Cedar Point..."
If you have to go to Florida to get a tan in August...
If you define "swimming season" as Labor Day weekend...
If your 4th of July Family Picnic was moved indoors due to frost...
If you went to school with more than one NBA basketball player...
If you know where the city of Ocqueoc is AND can pronounce it...
If you have more fishing poles than teeth...
If you decided to have a picnic this summer because it fell on a weekend...
If your two best friends are Eino and Toivo...
If you know that there are two ways to spell Mackinaw/Mackinac...and know when to use them...
If you know that Ontonogan isn't a geometry term...
If you look forward to your retirement "Up North" rather than Florida or Arizona...
If you know where the Cherry Capital of the World is...
If you get wet going too far left or right...
If three out of four of your friends work for "The Big Three"...
If you know what "The Big Three" means...
If you know WHY Paradise is colder than Hell...
If you know that Saline isn't just a term for contact solution...
If your town has a blizzard AND a tornado in the same week...
If you want Toledo BACK...
If you know the dollar value of a grocery bag filled with empty pop cans...
If November 15 is a paid holiday from work...
If "thumb" is a geographical rather than an anatomical term...
If you expect Vernor's when you order ginger ale...
If your fishing shanty is better than your house...
If you have a bumper sticker that says "If they call it tourist season, what's the bag limit?"...
If you drive six miles and wonder where the lake is...
If you were the one who turned out the lights when you moved south...
If your wife's Lady Remington is a 30.30
Well...are YOU a REAL Michigander?
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
CINCINNATI, OHIO
CINCINNATI CHILI
~Submitted by Treva, Knoxville, TN
Chili served over cooked spaghetti is a regional favorite recipe in the area around
Cincinnati, Ohio. This chili can also be the Coney sauce on a Coney Island hot dog.
1 pound lean ground beef
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 cup water
1 (29-ounce) can tomato sauce
1 tablespoon unsweetened cocoa
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 (16-ounce) package uncooked dried spaghetti
LAND O LAKES® Cheddar Cheese, shredded, if desired
Chopped red onion, if desired
Cook ground beef in 4-quart saucepan over medium-high heat, stirring occasionally, until browned (4 to 5 minutes). Drain off fat, if necessary. Add onion and garlic; continue cooking until lightly browned (2 to 3 minutes).
Stir in all remaining ingredients except spaghetti, cheese and red onion. Continue cooking until mixture comes to a boil (4 to 5 minutes). Reduce heat to low. Cover; cook until flavors are blended (50 to 60 minutes).
Meanwhile, cook spaghetti according to package directions. Drain.
To serve, divide cooked spaghetti evenly among 5 bowls; spoon chili mixture over spaghetti. Top each serving with cheese and onion, if desired.
Recipe Tip
To serve in typical “Cincinnati-style”, pass bowls of chopped onion, chopped garlic and hot cooked pinto beans.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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2 cups refrigerated shredded potatoes with peppers and onions
2 cups frozen mixed vegetables, thawed, well-drained
1/4 cup all-purpose flour
2 cups pasteurized refrigerated real egg product or 8 eggs
1/2 cup fat free skim milk
1/2 teaspoon seasoned salt
4 ounces ( 1 cup) LAND O LAKES® Cheddar Cheese, shredded
Heat oven to 350°F. Lightly spray 9-inch square baking dish with no-stick cooking spray. Spread potatoes over bottom of pan. Combine vegetables and flour; spoon over potatoes.
Stir together egg product, milk and seasoned salt in same small bowl.
Pour egg mixture over vegetables. Sprinkle with 1/2 cup cheese. Cover with aluminum foil. Bake for 40 to 45 minutes, stirring twice, until eggs are set and center is hot. Top with remaining cheese; let stand 5 minutes.
TIP: This recipe can be prepared the night before; cover and refrigerate. Bake as directed for 50 to 60 minutes.
1 cup cubed seeded watermelon
1 cup ginger ale or lemon-lime carbonated beverage
2 Tbsp frozen (thawed) limeade concentrate
1 cup frozen unsweetened strawberries
In blender or food processor, process watermelon, carbonated beverage and limeade concentrate until liquefied. Gradually add frozen strawberries blending just until slushy. Serve immediately.
GOO GOO CLUSTERS
~Submitted by Treva, Knoxville, TN
1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan.
Chill 2 hours and cut.
ALL DAY CROCKPOT DELIGHT
~Submitted by Treva, Knoxville, TN
2-3 pounds boneless chuck, cut into 1 inch cubes
1/2 cup flour
1/4 cup butter
1 onion, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
2 cups beer
1/4 cup flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.
OREO & FUDGE ICE CREAM CAKE
~Submitted by Treva, Knoxville, TN
Prep Time: 10 min
Total Time: 4 hr 10 mi
Makes: 12 servings
POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.
Note The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Variation: Prepare as directed, using Neapolitan ice cream sandwiches.
NUTRITION INFORMATION
Nutrition (per serving) Calories 340 Total fat 14g Saturated fat 8g Cholesterol 20mg Sodium 370mg Carbohydrate 50g Dietary fiber 1g Sugars 30g Protein 4g
2 eggs, beaten
3 Tbsp flour
3/4 cup sugar
1 & 1/2 tsp. baking powder
1/2 cup chopped pecans
1/2 cup chopped apple
Mix all ingredients together well. Pour into a greased 8-inch baking dish or pie plate. Bake at 325 for about 30 minutes.
Serve with sweetened whipped cream.
BLUEBERRY "PIGS"
~Submitted by Treva, Knoxville, TN
Makes 2 "pigs"
3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
4 cups blueberries
1 pinch ground cinnamon
1/4 cup white sugar
1/4 cup butter, chilled and diced
1 Preheat oven to 350 degrees F (175 degrees C.)
2 In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. On floured surface, roll from center to edges into 12 inch circle. Avoid rolling too thin.
3 Spread approximately 2 cups blueberries on each rolled pastry, or enough to make a single layer of blueberries leaving a 2 inch border. Sprinkle with cinnamon, sugar and slices of butter.
4 Roll pastry like a jelly-roll, tucking the ends as you roll, and place on a cookie sheet.
5 Bake in the preheated oven for 60 minutes, or until golden brown.
CROCKPOT GARLIC AND THYME CHICKEN
~Submitted by Treva, Knoxville, TN
Crockpot chicken is cooked in the crockpot with lots of garlic, dried thyme, orange juice, and more.
5 cloves garlic, minced
1 heaping teaspoon dried leaf thyme, crumbled
6 chicken breast halves, with bone, skin removed
1/4 cup orange juice
1 tablespoon balsamic vinegar
Wash chicken breast halves; pat dry. Place chicken in slow cooker; sprinkle with garlic and thyme then pour orange juice and vinegar over the chicken. Cover and cook on LOW for 6 hours.
Remove chicken and keep warm. Skim fat off juices then strain juices into a saucepan. Bring juices to a boil and continue to boil until reduced to about 1 cup, or about 10 minutes. Serve chicken with juices.
Melt chocolate chips in double broiler over hot water; mix until Smooth. Cool to room temperature.
Beat cream cheese until fluffy; beat in chocolate and vanilla until Smooth and blended. Pour into pie crust; smooth top. Chill until Firm.
Meanwhile, heat strawberries in small saucepan. Mix lemon juice and Cornstarch; add to strawberries. Cook and stir over medium heat Until clear and thickened, about 3 to 4 minutes. Cool to room Temperature.
Pour over pie; spread to cover chocolate filling. Chill. Garnish With the whipped cream.
Makes 8 to 10 servings.
HOMEMADE HOT COCOA
~Submitted by Treva, Knoxville, TN
I've got a recipe for you that is a favorite Fall/Winter treat drink - hot cocoa with the flavorful twist of vanilla or cinnamon (those packaged envelopes don't even come close).
1 quart milk
1/3 cup sugar
1/4 cup cocoa
1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
whipped cream for topping
In saucepan, combine sugar and cocoa. Add a few tablespoons of milk and heat over medium high heat, stirring constantly. The heat will make it easier to dissolve the cocoa. When the sugar, cocoa and milk have formed a paste, add the remainder of the milk plus the vanilla or cinnamon and heat until steaming. Pour into mugs, top with a bit of whipped cream and
serve immediately.
Yield: 4 servings
CHICKEN STUFFED WITH GOLDEN ONIONS & FONTINA
~Submitted by Treva, Knoxville, TN
Makes 4 servings
4 teaspoons extra-virgin olive oil, divided
1 & 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary, divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded Fontina cheese, preferably aged
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in
Fontina.
2. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
3. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
4. Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.
Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.
Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."
Nutrition Information
Per serving: 258 calories; 12 g fat (5 g sat, 6 g mono); 88 mg cholesterol; 7 g carbohydrate; 32 g protein; 1 g fiber; 328 mg sodium.
In a bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in A 13-in. X 9-in. X 2-in. Dish coated with nonstick cooking spray; set Aside.
In a small mixing bowl, beat cream cheese until smooth. Beat in sugar, lemon juice and peel. Add gelatin mixture; beat until combined. Fold in 1 & 1/2 cups whipped topping. Spread over cake, Covering completely. Refrigerate for at least 2 hours or until firm.
Cut into squares; top with remaining whipped topping.
SLOW-COOKED CHILI
~Submitted by Treva, Knoxville, TN
2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
2 cans (15-1/2 ounces each) black beans, drained and rinsed
1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) tomato sauce
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon black pepper
1 cup thick-and-chunky salsa
1. In a 4-1/2- to 5-1/2-quart slow cooker, combine all the ingredients except the salsa; mix well. Cover and cook on high setting for 5 to 5-1/2 hours, or on low setting for 8 to 9 hours, until the beef is tender.
2. Just before serving, stir in the salsa; cook for 2 to 3 minutes, until heated through.
5 to 6 servings
SERVING SUGGESTIONS: Top off each bowl of chili with any or all of these: shredded Cheddar cheese, diced onion, and a dollop of sour cream.
STRAWBERRIES & CREAM PIE
(with EASY No-Roll Pie Crust!)
~Submitted by Treva, Knoxville, TN
Filling:
2 tablespoons water
4 cups strawberries (sliced)
1 & 1/2 cups sugar
1/4 cup cornstarch (heaping)
a pinch of salt
1/2 cup sour cream
Make pie crust (see below) and bake the bottom shell at 350 degrees for 15 minutes.
While the pie shell is baking, put strawberries, 1 cup sugar and 2 tablespoons of water into a saucepan and cook over medium heat for 10 minutes, stirring constantly. Remove from burner.
Mix 1/2 cup sugar with 1/4 cup cornstarch (heaping) and stir into the hot strawberry mixture. Add sour cream. Cook until thick. Pour filling into the baked pie shell. Add crumble crust. Bake at 350 degrees for 20 minutes until crust is lightly browned. Allow to cool thoroughly before cutting.
For an added treat, serve with whipped cream or vanilla ice cream.
Pie Crust:
3 cups flour
1 teaspoon salt
2 teaspoons sugar
2/3 cup cooking oil
1/3 cup water or milk
Measure all ingredients into a mixing bowl and stir with a fork.
Put half of the mixture into a 10-inch pie plate and pat down with the back of a spoon (or use your fingers) to form the pie crust.
Bake at 350 degrees for 15 minutes.
Mix 1/4 cup of brown sugar with the remaining pie crust and sprinkle on top of pie to form a "crumble crust." (Makes a generous crumble crust).
Bake in a 350 degree oven for 20 minutes or until the crumble crust is slightly browned.
CHICKEN, BROCCOLI, AND LEMON STIR-FRY
~Submitted by Treva, Knoxville, TN
Serves 4
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1 & 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 & 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 teaspoons cornstarch dissolved in 1 tablespoon water
2 tablespoons toasted sesame seeds
1. In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
2. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
3. Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
4. Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.
FANNY MAE CARAMELS
~Submitted by Treva, Knoxville, TN
2 C. light corn syrup
1 (14 oz) can sweetened condensed milk
1 & 1/2 C. milk
1 C. whipping cream
1 C. butter
4 C. sugar
2 tsp. vanilla
2 C. nuts (walnuts)
Tempered dipping chocolate if preferred or wax paper cut into rectangles.
Butter a 9 X 13 baking pan.
In heavy 6 quart Dutch oven, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer. Cook stirring constantly until reaches 240 degrees or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.
POTATO, HAM & CHEESE BAKE
~Submitted by Treva, Knoxville, TN
Hash browns form a hearty crust for this easy main dish egg and cheese bake.
Preparation time: 10 min
Baking time: 35 min
Yield: 6 servings
2 cups frozen shredded hash brown potatoes, thawed
1 cup LAND O LAKES® Half & Half
4 eggs
1/4 teaspoon pepper
1 cup cubed cooked ham
1/4 cup sliced green onions
1/4 cup chopped red bell pepper
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded*
Heat oven to 375°F. Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake for 10 minutes.
Combine half & half, eggs and pepper in medium bowl; beat until well mixed. Stir in ham, 2 tablespoons green onions and 2 tablespoons red pepper. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese.
Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese, green onions and red pepper. Let stand 10 minutes before serving.
*Substitute 4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese Product, cut in half diagonally.
Start with a spice cake mix, add some oats, cheese, walnuts, and apple pie filling, and you end up with a fabulous fall dessert.
. 1 pkg. two layer spice cake mix
. 1 cup quick oats
. 1/2 cup shredded Colby cheese
. 6 Tbsp. butter, softened
. 1 egg
. 1/4 cup quick oats
. 2 Tbsp. butter, softened
. 1/2 cup chopped walnuts
. 1/2 cup brown sugar
. 21-oz. can apple pie filling
Preheat oven to 350 degrees F. Grease a 12" round pizza pan or 13 x 9" cake pan and set aside.
Combine cake mix, 1 cup oats, cheese, and 6 Tbsp. softened butter in large bowl and mix at low speed until crumbly.
Reserve 1 cup of these crumbs. Add egg to remaining crumbs and blend well. Press in greased pan and bake at 350 degrees F for 10 minutes.
To reserved crumbs, add 1/4 cup oats, 2 Tbsp. butter, walnuts, and brown sugar and mix well.
Remove crust from oven and spread with apple pie filling. Sprinkle with reserved crumb mixture and bake 15-20 minutes longer until crumbs are light golden brown.
12 servings
AMISH MACARONI SALAD
~Submitted by Treva, Knoxville, TN
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 & 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Butter 2 layer cake pans and line the bottoms with parchment or waxed paper. Butter the waxed paper.
Sift the flour with the baking powder and set aside.
In a large mixing bowl cream the butter until fluffy, then gradually add the sugar, beating until creamy.
Add the eggs one at a time, and beat in thoroughly.
Add the flour mixture alternately with the milk beginning and ending with the dry ingredients.
Stir well after each addition, but do not over mix.
Stir in the vanilla extract.
Turn the batter into the prepared pans.
Bake 35 minutes. When the cake is done cool 10 minutes in the pans then turn out onto cake racks to cool completely.
To make the frosting:
Combine the brown sugar and milk in a large saucepan. Bring to a boil and cook stirring constantly, to a soft-ball stage.
Remove from heat. Add butter and vanilla, and beat at high speed until thick enough to hold to the cake when spread.
If the frosting becomes too thick, beat in a few drops of hot water.
Spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the entire cake with the remaining frosting.
COUNTRY CORNBREAD RING
(Microwave recipe)
~Submitted by Treva, Knoxville, TN
1/4 cup margarine
1/4 cup sugar
2 eggs
1 cup buttermilk
1 cup flour
2/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons corn flake crumbs
Microwave butter in mixing bowl for 1 1/2 minutes or until melted.
Beat in sugar and eggs; blend in buttermilk. Add flour, cornmeal, baking powder, salt and soda; stir just until smooth.
Butter 5-cup fluted ring mold; sprinkle with 2 to 3 tablespoons cornflake crumbs. Spoon batter into dish.
Microwave, uncovered, on HIGH 6 to 7 minutes or until no longer doughy, rotating dish once or twice. Cool about 1 minutes; invert onto serving plate.
Process almonds in a food processor or blender, until finely ground. Combine almonds, 1 & 1/3 cups powdered sugar, water, and almond extract in a mixer bowl. Beat on low speed, until mixture forms a ball. Beat in 2 & 1/4 cups powdered sugar. Add egg whites, stir to a consistency of clay. Divide and mix in food coloring as desired. Dust mint molds with powdered sugar. Pack tightly into molds. Cover and store at room temperature. Serve at room temperature.
Yields: 16 servings
BLANCHING PROCESS: To blanch the nutmeats, pour boiling water over shelled almonds. Let stand for five to ten minutes, drain and cool. The skins can then be removed easily between fingers and thumb, or by rolling between two coarse towels. Place in warm oven at 250 degrees F, for about one hour.
DROP CORNMEAL BISCUITS
~Submitted by Treva, Knoxville, TN
Theses biscuits are an easy addition to complete any weeknight meal.
Preparation time: 10 min
Baking time: 12 min
Yield: 1 dozen biscuits
1 & 3/4 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold LAND O LAKES® Butter
1 cup buttermilk*
Heat oven to 450°F. Combine flour, cornmeal, sugar, baking powder and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)
Drop by 1/4 cupfuls 1 inch apart onto greased baking sheet. Bake for 12 to 14 minutes or until golden brown.
*Substitute 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup.
TIP: Tender biscuits result when the dough is not over mixed. Combine the wet and dry ingredients only until the mixture holds together to avoid a tough texture. To make softer, fluffier biscuits, place the dough closer together on the baking sheet. If you prefer crustier biscuits, place biscuits 2 inches apart on the baking sheet.
Preheat oven to 375° F. Cook the noodles according to package directions. Meanwhile, brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic. Bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them into the simmering sauce. Add the sherry to the sauce and stir for 1 minute. Place in a 2-quart casserole dish and sprinkle with the cheeses to taste. Bake at 375° for 30 minutes.
Makes 4 servings.
CHOCOLATE DATE CAKE
~Submitted by Treva, Knoxville, TN
1/2 lb. cut up dates PLUS 1 tsp. baking soda
1 cube butter or margarine*
1 cup sugar
2 eggs
1 & 1/2 cups flour
a pinch of salt
1 Tbsp. baking cocoa
1 Jumbo Hershey bar, chopped
1 cup Walnuts, chopped
Pour 1 cup boiling water over dates and soda - let stand.
Melt 1 cube butter or margarine (not whipped) and pour over 1 cup white sugar.
Beat 2 eggs and add to sugar mixture
Mix in 1 & 1/2 cups flour, a pinch of salt and 1 Tablespoon baking cocoa to mixture. Pour off water from dates for liquid and beat. Add dates and mix in. Pour into greased and floured 11 x 13 inch pan. Chop 1 cup walnuts and sprinkle over batter. Chop a JUMBO Hershey bar and put on top of walnuts Bake at 375 degrees F for 30 minutes or until toothpick comes out clean.
Let cool in pan. cut like brownies.
*One cube of butter is a half cup or quarter pound. (ONE STICK)
PORK ROAST WITH GARLIC AND ROSEMARY
~Submitted by Treva, Knoxville, TN
6 cloves minced garlic
2 tablespoons dried rosemary
salt and pepper to taste
3 lb. boneless pork loin (can use up to 3 & 1/2 lb.)
2 Tbsp. olive oil, can use up to 3 tablespoons
Preheat oven to 375 degrees F. Combine garlic, rosemary, salt and pepper in a small bowl. With a thin knife, make 7 to 8 slits about 1/2-inch deep in pork roast. Fill slits with half of garlic mixture. Spread remaining garlic mixture over pork roast. Put oil in a roasting pan. Place met in pan and insert a meat thermometer. Bake 2 to 2 1/2 hours or until meat reaches preferred doneness according to meat thermometer. Baste meat frequently with its own juices. Place meat on a cutting board and cool 5 minutes. Slice meat and arrange on a warm platter.
Serves 6 to 8.
OATMEAL ICE BOX COOKIES
~Submitted by Treva, Knoxville, TN
1 cup lard or margarine
1 cup brown sugar
1 cup white sugar
2 eggs (beat)
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
2 cups oatmeal
2 cups flour
Mix first 8 ingredients all together. Then add oatmeal and flour. Roll this dough in 3 rolls and wrap in wax paper. Chill overnight. Then cut thin and bake at 350 degrees F for 8-10 minutes.
SLOW COOKER HAMBURGER STEW
~Submitted by Treva, Knoxville, TN
1 lb. Lean ground beef
1 Large onion, chopped
2 celery stalks, chopped
2 cups frozen whole kernel corn
3 large carrots, chopped
3 large red or yellow potatoes, cut into 1/4 inch cubes
1 cup frozen peas, if desired
2 cans cream of mushroom soup, without adding any liquids
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Brown together in large skillet without added oil. Drain off fat by placing on paper towel lined paper toweling. Pat off excess fat and set aside.
Place all ingredients in large slow cooker, stir; add salt and pepper. Cook on low for 5 hours. Do not stir during cooking time.
Serve with hot yeast rolls.
Makes 5-6 dinner servings.
DIVINITY
(with nuts)
~Submitted by Treva, Knoxville, TN
3 cups of sugar
1/2 cup water
1/2 cup white corn syrup
1/8 tsp salt
3 egg whites
1 cup chopped nuts (we use pecans)
Combine sugar, water, syrup, and salt over low heat, stirring until dissolved. Boil without stirring to soft crack stage, 260 degrees (go to 260 no matter what stage your candy thermometer calls it). Beat egg whites until stiff; pour syrup over whites, stirring constantly with the mixer. Beat until creamy; add nuts when mixture loses gloss. Drop by teaspoons onto waxed paper (this is where you need help to get them formed). Let candy set and serve. Nuts may be omitted. Be sure to make when the weather is fair.
The mixture will be very hot when you are dropping it onto the waxed paper. We always scoop some with a teaspoon and scrape the mixture off with another teaspoon so we don't burn our fingers. You will have to work fast!
MAPLE BUTTER
~Submitted by Treva, Knoxville, TN
1 & 1/2 cups powdered sugar
1/2 cup maple syrup
1/2 cup butter
1 egg yolk, beaten
Beat together sugar, syrup and butter. Add beaten egg yolk. Serve with pancakes, waffles, toast, French toast, etc. Refrigerate when not using.
EASY SKILLET DINNER
~Submitted by Treva, Knoxville, TN
1 cup celery -- diced
2 teaspoons onion, minced
1tablespoon margarine
2 cups water
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon oregano
1 LB. tomatoes, canned
1 cup rice
2 chicken breasts, cooked
In skillet combine celery, onion, margarine, water, salt, basil, oregano and liquid from tomatoes. Bring to a boil; add rice and bring to a second boil. Reduce heat and simmer until rice is done. Add tomatoes and cooked, cubed chicken. Heat thoroughly.
Crowned with rich and creamy peanut butter frosting, this banana cake is the tops!
2 & 1/3 cups all-purpose flour
1 & 2/3 cups sugar
1 & 1/4 cups mashed very ripe bananas (3 large)
2/3 cup shortening
2/3 cup finely chopped nuts
2/3 cup buttermilk
1 & 1/4 teaspoons baking powder
1 & 1/4 teaspoons baking soda
3/4 teaspoon salt
3 eggs
Creamy Peanut Butter Frosting (See Below)
1. Heat oven to 350ºF. Grease and flour rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 & 1/2 inches.
2. Beat all ingredients except Creamy Peanut Butter Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake rectangle 45 to 50 minutes, rounds 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Frost with Creamy Peanut Butter Frosting.
Creamy Peanut Butter Frosting
3 cups powdered sugar
1/3 cup peanut butter
1 & 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk
1. Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.
Tips from the Kitchen:
Use the pulse feature on your food processor to finely chop nuts. Or seal chopped nuts in a resealable plastic bag, and use a rolling pin to crush them.
Combine soup mix and spices with 3 cups water in a roasting pan Add roast and bake at 350 degrees for 3 hrs.
Turn roast once and baste with juices often.
PERFECT PEPPERMINT PATTIES
~Submitted by Treva, Knoxville, TN
1 box confectioner's (powdered) sugar
3 Tbsp. butter or margarine (softened)
2 to 3 tsp. peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 Tbsp. shortening
In a bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch and chill for 30 minutes. In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.
Yield: about 5 dozen.
BLACK-EYED PEA SALAD
~Submitted by Treva, Knoxville, TN
A Dollywood Recipe.
4 celery ribs
1 small green or red bell pepper
4 green onions
2 cans (15.5 oz) black eyed peas (drained, rinsed and drained again)
1/3 cup minced fresh cilantro or parsley
1/3 cup Italian dressing
2 TBSP country style Dijon mustard
Chop celery, peppers and onions. Combine chopped vegetables and the black eyed peas, cilantro, Italian dressing and the mustard in a large bowl. Stir to mix. Cover and chill at least 4 hours.
Yield 6 servings.
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Heart Healthy
WEIGHT WATCHER'S HOMEMADE ONION RINGS
~Submitted by Treva, Knoxville, TN
Makes 4 servings
1 egg
1/4 cup vegetable oil
1 cup milk
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 large sweet onions, sliced
1/2 cup flour (for coating onions)
oil (for frying)
1. Mix egg, oil, and milk on low speed of mixer for 1 minute.
2. Add dry ingredients and mix until smooth.
3. Coat onions in flour.
4. Dip in batter.
5. Fry in hot oil 375° until desired shade of brown.
WW POINTS per serving: 9
Nutritional information per serving: 380 calories, 17.6g fat, 2.3g fiber
1 tablespoon LAND O LAKES® Butter
1 small onion, cut into thin wedges
2 teaspoons finely chopped fresh garlic
3 medium (3 cups) zucchini and/or yellow summer squash, sliced 1/4-inch
1/4 teaspoon salt
1 cup frozen whole kernel corn
1 (4-ounce) can chopped green chiles
Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat until onion is softened (1 to 2 minutes).
Reduce heat to medium. Add zucchini and salt. Cook, stirring occasionally, 4 minutes. Add corn and chiles; continue cooking until vegetables are tender (7 to 10 minutes).
INGREDIENTS
1 cup cornmeal
1 cup flour
1/4 cup white sugar
1 tsp baking powder
1 cup 1% fat buttermilk
1 cup whole egg
1/4 cup tub margarine
DIRECTIONS
1. Preheat oven to 350 F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to dry ingredients.
5. Add margarine and mix by hand or mixer for 1 minute.
6. Bake for 20 - 25 minutes in an 8-by 8-inch, greased baking dish. Cool, cut into 10 squares.
NUTRITION INFO
Calories: 179
Fat: 6.8 g
Carbohydrates: 26.2 g
Protein: 3.8 g
Source: NLHB, part of the National Institutes of Health and the U.S. Department of Health and Human Services.
1 & 1/2 tablespoons olive oil
4 boneless, skinless chicken breasts, 4 to 6 oz. each
salt to taste
freshly ground black pepper
flour for dredging
2 apples, peeled, cored and sliced
1/3 cup apple cider
2/3 cup low-sodium chicken broth
1/2 cup non-fat sour cream
1 tablespoon chopped parsley
1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
2. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a platter and keep warm.
3. Add the apples and apple cider, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the cider has reduced by half.
4. Add the chicken broth, chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes.
5. Remove the chicken to a clean serving platter and keep warm. Simmer the broth mixture until it has reduced by half, about 5 minutes. Add the sour cream and stir until it is thoroughly combined. Spoon the sauce over the chicken, sprinkle with parsley and serve.
This recipe serves: 4
Nutrition Facts: Serving size: 1 chicken breast Calories 314; Total Fat 7 g; Saturated Fat 1 g; Protein 35 g; Total Carbohydrate 27
g; Dietary Fiber 3 g; Sodium 209 mg;
Percent Calories from Fat 20%
Percent Calories from Protein 45%
Percent Calories from Carbohydrate 35%
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Diabetic Choices
HERBED RUSSET POTATOES
~Submitted by Treva, Knoxville, TN
6 medium potatoes, russet, unpeeled, washed and cut in half lengthwise
1 tablespoon oil, olive
1 tablespoon wine, white
2 tablespoon broth, chicken, fat-free, salt-free
2 teaspoon thyme, fresh
1 teaspoon rosemary, fresh, minced
1 dash pepper, black ground, to taste
1. Add the potatoes to a large pot of boiling water and boil for about 10-15 minutes, just until potatoes are slightly tender and not too soft. Drain. In a large glass dish, combine the remaining ingredients. Add the potatoes and marinate for 30 minutes.
2. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Grill each potato half directly on the rack or in an oiled, wire-hinged vegetable basket, turning constantly, for 15-17 minutes until the potatoes are cooked through.
Source: ADA Cookbooks, American Diabetes Association
BANANA-PINEAPPLE BREAKFAST SHAKE
~Submitted by Treva, Knoxville, TN
This recipe is perfect for a party or another special occasion. Just double the ingredient amounts, so you'll have enough for everyone to enjoy!
2 cups plain fat-free yogurt
1 (8-ounce) can crushed pineapple in juice, undrained
1 ripe medium banana
8 packets sugar substitute
1 cup ice cubes
1 teaspoon vanilla
1/8 teaspoon ground nutmeg
Fresh pineapple slices, for garnish (optional)
Place all ingredients in blender. Cover; blend until smooth.
Pour into 4 serving glasses. Garnish with pineapple slices, if desired.
Nutritional Information per Serving: Calories 140 (2% of calories from fat); Total Fat 1g; Protein 8g; Carbohydrate 27g; Cholesterol 2mg; Sodium 95mg; Dietary Fiber 1g; Saturated Fat 1g; Calcium 253mg; Folate 23mg; Iron 0.3mg; Potassium 489mg; Vitamin A 7; Vitamin C 9mg; Vitamin E 0.1mg
Dietary Exchanges: 1/2 Milk, 1 1/2 Fruit
An easy, creamy, low-fat dressing that is great on salad or cut-up vegetables.
8 oz plain yogurt, nonfat
1/4 cup mayonnaise, nonfat
2 Tbsp chives, dried
2 Tbsp dill, dried
2 Tbsp lemon juice
Mix all ingredients in bowl and refrigerate.
Yield: 8 servings--Serving Size: 2 Tbsp
Each serving provides: Calories: 23; Total fat: 0 g; Saturated fat: less than 0 g; Cholesterol: 1 mg; Sodium: 84 mg
NOTE: You can change the taste by using other herbs. For instance, I have used cilantro to have a spicy dressing.
BAKED PORK CHOPS
~Submitted by Treva, Knoxville, TN
Serves: 6
These spicy and moist pork chops are made with egg whites, evaporated skim milk, a lively herb mixture, and no added fat.
INGREDIENTS
6 lean center-cut pork chops, 1/2" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
DIRECTIONS
1. Trim all fat from chops.
2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.
3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt.
4. Spray a 9xl3-inch baking pan with nonstick spray coating.
5. Remove chops from milk mixture. Coat all sides evenly with crumb mixture.
6. Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or until no pink remains.
NUTRITION INFO (per 4-ounce serving)
Calories: 195.1
Fat: 7.3 g
Carbohydrates: 7.3 g
Protein: 23.6 g
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1. In a small bowl, beat the egg with a whisk until creamy
2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well.
3. Add the oil and flour. Mix well.
4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned.
5. Serve with applesauce, apple butter or your favorite whole fruit jam.
Nutritional Information: Per serving:
272 calories; 11 g total fat (3 g sat);
217 mg cholesterol;
20 g carbohydrate;
23 g protein;3 g fiber; 523 mg sodium
ASPARAGUS PARMESAN
~Submitted by Treva, Knoxville, TN
This simple and delicious preparation for spring asparagus makes the perfect sidekick for roast chicken or grilled salmon.
1. Trim the ends of the asparagus, about 1 inch or so from the bottom. Place asparagus in a 2-quart microwaveable casserole dish with about 1/4 cup water. Cover tightly with plastic wrap and cook in microwave, 10 to 12 minutes, or until tender to taste. Carefully remove plastic (steam will be very hot) and drain.
2. Gently toss the asparagus with olive oil to coat; sprinkle with Parmesan cheese and pepper. Cook, uncovered, 1 minute to melt cheese. Let stand 2 minutes before serving.
Nutritional Information
124 calories
9 g total fat (2 g saturated)
5 mg cholesterol
5 g carbohydrate
2 g fiber
5 g protein
125 mg sodium
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