This is a flexible recipe that I love to use for a quick, easy dessert.
1 -2 cans cherry pie filling (I use about 1 1/2 can and save the rest for topping on ice cream or pancakes)
1 cherry chip cake mix (can use yellow or white)
1 stick margarine
slivered almonds
Heat oven to 325.
Spread cherry pie filling in bottom of 13 x 9 inch pan. Spread dry cake mix over the cherries.
Melt margarine and drizzle over the cake mix. Sprinkle top with slivered almonds.
Bake 50-55 minutes or until bubbly and top is lightly browned.
Great served warm with ice cream or whipped cream.
The original recipe used 1 large can sliced peaches, butter pecan cake mix and pecans on top. I have used yellow cake mix with the peaches and it is good too. I want to try this with apple pie filling and spice cake mix. Also think blueberry filling with lemon cake mix would be good!
Let me know if you try it with other combinations.
UPDATE 9/24/09
I did make this with apple pie filling and spice cake mix. I used 2 cans of pie filling and made it in 2 deep dish 10-inch pie plates. I split the cake mix and margarine between the 2. It was good!
Sunday, August 30, 2009
Monday, August 17, 2009
Crock Pot Corn Pudding
1/4 c onion, diced
1/4 c bell pepper, diced
15 oz can cream style corn
4 eggs
1/2 cup evaporated milk
1/2 tsp salt
1/4 tsp black pepper
Saute onion and bell pepper until onion is translucent.
Whisk eggs and milk. Add corn and seasonings. Stir in sauteed vegetables.
Lightly butter crockpot. Add mixture and cook on HIGH 2 1/2 to 3 hours. Sprinkle grated cheese on top and heat until melted.
1/4 c bell pepper, diced
15 oz can cream style corn
4 eggs
1/2 cup evaporated milk
1/2 tsp salt
1/4 tsp black pepper
Saute onion and bell pepper until onion is translucent.
Whisk eggs and milk. Add corn and seasonings. Stir in sauteed vegetables.
Lightly butter crockpot. Add mixture and cook on HIGH 2 1/2 to 3 hours. Sprinkle grated cheese on top and heat until melted.
Mexican Layered Chicken
2 lb chicken, cooked and cut up in bite size pieces
3 cup sour cream
2 cups Mexican cheese
8 oz canned diced chilies
2 tsp cumin
1/2 tsp black pepper
12 corn tortillas
Mix together chicken, sour cream, 1 cup cheese, chilies, cumin, and black pepper.
Arrange 6 tortillas in bottom of lasagne pan. Top with half the chicken mixture.
Repeat. Top with remaining cheese.
Bake at 350 for 30 minutes or until bubbly. Let sit 5 minutes before serving.
Serve with salsa if desired.
3 cup sour cream
2 cups Mexican cheese
8 oz canned diced chilies
2 tsp cumin
1/2 tsp black pepper
12 corn tortillas
Mix together chicken, sour cream, 1 cup cheese, chilies, cumin, and black pepper.
Arrange 6 tortillas in bottom of lasagne pan. Top with half the chicken mixture.
Repeat. Top with remaining cheese.
Bake at 350 for 30 minutes or until bubbly. Let sit 5 minutes before serving.
Serve with salsa if desired.
Thursday, June 18, 2009
Grape Tomato Salad
1 cup grape tomatoes
3 or 4 green onions, diced
1 Tbsp parmesan cheese
Vinaigrette dressing (I use Red Wine Vinaigrette)
Cut tomatoes in half lengthwise. Stir together all ingredients. Serve immediately or refrigerate up to an hour.
3 or 4 green onions, diced
1 Tbsp parmesan cheese
Vinaigrette dressing (I use Red Wine Vinaigrette)
Cut tomatoes in half lengthwise. Stir together all ingredients. Serve immediately or refrigerate up to an hour.
Stromboli
Each stromboli serves 2 people - adjust quantities to the number eating. A good way to use up leftover lunch meat and cheese. Try your own combination and vary according to taste or what you have on hand.
Crescent rolls
Lunch meat
Sliced cheese
Preheat oven according to crescent roll cooking directions.
Unwrap crescent rolls and place rectangle between 2 sheets of waxed paper. 
Roll with a rolling pin to press seams together and flatten very thin, trying to keep the rectangle shape.
Remove top sheet of waxed paper.
Place slices of lunch meat and cheese in center leaving at least an inch of uncovered dough on all 4 edges.
Adding some turkey ham on top of the turkey breast.
And then some provolone cheese.
Fold in the shorter sides to lap over the meat and cheese layer by about an inch. Begin rolling like a jelly roll from one of the long edges, trying to keep the meat and cheese from sliding toward the unrolled edge.
Continue until rolled completely - making sure that dough touches dough at seam.
Place seam side down on a baking sheet. Cut a couple diagonal slashes across the top of the roll with a sharp knife.
Bake 2-3 minutes longer than directions for the crescent rolls.
Slice into 4 sections and enjoy.
Stir Fried Vegetables
1 Tbsp olive oil
3 cups sliced carrots
2 cups sliced celery
1 medium onion, diced
1 Tbsp ginger paste
2 cloves garlic, minced
1/4 cup chicken broth
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
Heat skillet over high heat. When hot, drizzle in olive oil. Add ginger paste, garlic and carrots. Stir fry for 3- 4 minutes (carrots just begin to get tender). Add onion and celery. Stir fry 3-4 minutes. Add chicken broth and continue to cook on high until tender. Add vinegar and soy sauce.
8 servings - 1 point per serving
3 cups sliced carrots
2 cups sliced celery
1 medium onion, diced
1 Tbsp ginger paste
2 cloves garlic, minced
1/4 cup chicken broth
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
Heat skillet over high heat. When hot, drizzle in olive oil. Add ginger paste, garlic and carrots. Stir fry for 3- 4 minutes (carrots just begin to get tender). Add onion and celery. Stir fry 3-4 minutes. Add chicken broth and continue to cook on high until tender. Add vinegar and soy sauce.
8 servings - 1 point per serving
Thursday, May 21, 2009
Marinated Vegetable Salad
1 can kidney beans, drained and rinsed
1 can cut green beans, drained and rinsed
1 can garbanzo beans or black-eyed peas, drained and rinsed
1 can corn, drained
1 cup frozen peas
1/2 cup green pepper, diced
1/2 cup onion, diced
1/4 cup celery, diced
Dressing
3/4 cup white vinegar
1/2 cup sugar
2 Tbsp oil
2 tsp water
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp paprika
Mix vegetables all together in a large bowl (use something that you can cover tightly because this has to refrigerate)
Mix together dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 4 hours - best if overnight.
Serves about 12 people - keeps well and gets better as it gets older.
I sometimes vary it and use cumin and chili powder in place of the paprika to give it a southwest flavor. Can use any combination of beans if you want.
1 can cut green beans, drained and rinsed
1 can garbanzo beans or black-eyed peas, drained and rinsed
1 can corn, drained
1 cup frozen peas
1/2 cup green pepper, diced
1/2 cup onion, diced
1/4 cup celery, diced
Dressing
3/4 cup white vinegar
1/2 cup sugar
2 Tbsp oil
2 tsp water
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp paprika
Mix vegetables all together in a large bowl (use something that you can cover tightly because this has to refrigerate)
Mix together dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 4 hours - best if overnight.
Serves about 12 people - keeps well and gets better as it gets older.
I sometimes vary it and use cumin and chili powder in place of the paprika to give it a southwest flavor. Can use any combination of beans if you want.
Skillet Baked Fish with Dijon Sauce
1 lb ocean perch (or other firm fish)
1/2 to 3/4 cup bread crumbs (I used Italian but plain will work too)
Salt
Pepper
2 Tbsp Fat free mayonnaise
4 Tbsp Dijon mustard ( or more if you like a mustardy taste)
3 to 4 cups baby spinach
Coat skillet with cooking spray and heat over medium heat. ( I used the electric skillet in order to have more control over the heat.)
Stir salt and pepper into bread crumbs in a shallow bowl. Place fish in bread crumbs and pat to cover both sides completely. Place in skillet in a single layer. Cook for 5 minutes on one side, then 2 minutes on the other side or until fish flakes. (I put the lid on the skillet so it heat all around like an oven).
Meanwhile mix the maynnaise and mustard together in a small bowl.
To serve - place 3/4 to 1 cup baby spinach on 4 plates. Divide fish evenly between the 4 plates. Top with a dollop or two of the mustard mayonnaise mixture. Delish!
(Wish I had taken a picture- it was a nice presentation as well)
1/2 to 3/4 cup bread crumbs (I used Italian but plain will work too)
Salt
Pepper
2 Tbsp Fat free mayonnaise
4 Tbsp Dijon mustard ( or more if you like a mustardy taste)
3 to 4 cups baby spinach
Coat skillet with cooking spray and heat over medium heat. ( I used the electric skillet in order to have more control over the heat.)
Stir salt and pepper into bread crumbs in a shallow bowl. Place fish in bread crumbs and pat to cover both sides completely. Place in skillet in a single layer. Cook for 5 minutes on one side, then 2 minutes on the other side or until fish flakes. (I put the lid on the skillet so it heat all around like an oven).
Meanwhile mix the maynnaise and mustard together in a small bowl.
To serve - place 3/4 to 1 cup baby spinach on 4 plates. Divide fish evenly between the 4 plates. Top with a dollop or two of the mustard mayonnaise mixture. Delish!
(Wish I had taken a picture- it was a nice presentation as well)
Wednesday, May 6, 2009
Lemon Crusted Tilapia
1 lb tilapia filets (4 oz per serving)
2 Tbsp lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1/3 cup dried bread crumbs
2 Tbsp slivered almonds
1 Tbsp olive oil
1/2 cup parsley, chopped
Preheat oven to 425. Lightly grease a 9 x 13 inch baking dish. Place the tilapia filets in a single layer in the baking dish.
Mix together the lemon juice, garlic and mustard. Brush over the top side of the filets.
Mix together the bread crumbs, almonds, oil and parsley and set aside. Sprinkle evenly over the filets.
Bake until the fish flakes easily - about 20 minutes.
Tuesday, May 5, 2009
Stuffed tomatoes
Cherry tomatoes
Flavored soft cream cheese (I like the chive flavored)
Wash tomatoes and dry. Cut the very tip off the stem end of the tomato. Dig out the seeds and membranes (I use a special spoon with serrations that is called a grapefruit spoon).
Scoop cream cheese into the hollow of the tomato and make a tiny mound on the top. You can thin the cream cheese with a little milk if needed.
Flavored soft cream cheese (I like the chive flavored)
Wash tomatoes and dry. Cut the very tip off the stem end of the tomato. Dig out the seeds and membranes (I use a special spoon with serrations that is called a grapefruit spoon).
Scoop cream cheese into the hollow of the tomato and make a tiny mound on the top. You can thin the cream cheese with a little milk if needed.
Texas Casserole
Cooking spray
30 frozen tater tots or 2 lb bag of frozen hash browns, thawed
1 cup pepper strips (can use frozen)
1 1/2 cup frozen corn kernels, thawed
Scallions or onions, chopped (if desired)
1 cup skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
1 link smoked sausage (I use turkey smoked sausage), sliced
1 cup shredded fat free cheddar cheese
Preheat oven to 350. Coat a 9 x 13 inch baking dish with the cooking spray.
Place potatoes in bottom dish, cover with the pepper stripsm corn and onions (if desired). Top with sausage.
In a small bowl, mix together the milk, eggs, salt and pepper. Pour over vegetables and sausage.
Sprinkle with cheese.
Bake for 45 minutes or until bubbly and the cheese is browned.
6 servings
30 frozen tater tots or 2 lb bag of frozen hash browns, thawed
1 cup pepper strips (can use frozen)
1 1/2 cup frozen corn kernels, thawed
Scallions or onions, chopped (if desired)
1 cup skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
1 link smoked sausage (I use turkey smoked sausage), sliced
1 cup shredded fat free cheddar cheese
Preheat oven to 350. Coat a 9 x 13 inch baking dish with the cooking spray.
Place potatoes in bottom dish, cover with the pepper stripsm corn and onions (if desired). Top with sausage.
In a small bowl, mix together the milk, eggs, salt and pepper. Pour over vegetables and sausage.
Sprinkle with cheese.
Bake for 45 minutes or until bubbly and the cheese is browned.
6 servings
Easy fruit salad
Can of mandarin oranges, do not drain
Apples, in bite size pieces
Bananas, sliced
Other fruit if available
Place all in a large bowl and toss to mix. The orange juice will keep the other fruit from turning brown.
This was an easy way to get my girls to eat some fresh fruit. They loved this simple fruit salad. Other fruit that works well with this are blueberries, strawberries, kiwi, grapes, and canned or fresh pineapple chunks. Nuts and/or mini marshmallows can also be added for variety.
Apples, in bite size pieces
Bananas, sliced
Other fruit if available
Place all in a large bowl and toss to mix. The orange juice will keep the other fruit from turning brown.
This was an easy way to get my girls to eat some fresh fruit. They loved this simple fruit salad. Other fruit that works well with this are blueberries, strawberries, kiwi, grapes, and canned or fresh pineapple chunks. Nuts and/or mini marshmallows can also be added for variety.
Italian Potatoes
Potatoes
Olive oil
Italian seasoning
Cooking spray
Coat a cooking sheet with cooking spray. Preheat oven to 350.
Cut potatoes into slices or strips. Place in a plastic bag with the olive oil (enough to coat the potatoes) and the seasoning.
Place potatoes in a single layer on the prepared cooking sheet.
Place in oven and bake until potatoes are tender and golden brown. Turn the potatoes midway. For a crispier potato, place under broiler for a few minutes at the end of the cooking time.
Olive oil
Italian seasoning
Cooking spray
Coat a cooking sheet with cooking spray. Preheat oven to 350.
Cut potatoes into slices or strips. Place in a plastic bag with the olive oil (enough to coat the potatoes) and the seasoning.
Place potatoes in a single layer on the prepared cooking sheet.
Place in oven and bake until potatoes are tender and golden brown. Turn the potatoes midway. For a crispier potato, place under broiler for a few minutes at the end of the cooking time.
Homemade Tortilla Chips
Flour tortillas - any size
Cooking spray
Cumin
Garlic powder
Cut tortillas into desired shape ( I sometimes do pie-wedges and sometimes just straight strips).
Spray cooking sheet with cooking spray. Arrange tortilla pieces on the cooking sheet- place them as close as possible to each other without overlapping.
Spray lightly with cooking spray. Sprinkle with cumin and garlic powder.
Place under broiler for 2-3 minutes until they start to brown. Serve with salsa, soup or salad.
Cooking spray
Cumin
Garlic powder
Cut tortillas into desired shape ( I sometimes do pie-wedges and sometimes just straight strips).
Spray cooking sheet with cooking spray. Arrange tortilla pieces on the cooking sheet- place them as close as possible to each other without overlapping.
Spray lightly with cooking spray. Sprinkle with cumin and garlic powder.
Place under broiler for 2-3 minutes until they start to brown. Serve with salsa, soup or salad.
Mexican Chicken Salad
1 ripe avocado
3 Tbsp lime juice
1 tsp olive oil
1/4 tsp salt
1 tsp cumin
2 cups cooked, cubed chicken thigh meat
3 scallions, chopped
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed in hot water to thaw, drain well
4 cups lettuce
cherry or grape tomatoes
Cut avocado into small pieces and mix in bowl with the lime juice until coated. Stir in olive oil, salt and cumin. Add chicken, scallions, black beans and corn. Stir to mix.
Place 1 cup lettuce on plate, top with 1/4 of the avocado chicken mixture. Decorate with tomatoes.
Makes 4 large servings.
3 Tbsp lime juice
1 tsp olive oil
1/4 tsp salt
1 tsp cumin
2 cups cooked, cubed chicken thigh meat
3 scallions, chopped
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed in hot water to thaw, drain well
4 cups lettuce
cherry or grape tomatoes
Cut avocado into small pieces and mix in bowl with the lime juice until coated. Stir in olive oil, salt and cumin. Add chicken, scallions, black beans and corn. Stir to mix.
Place 1 cup lettuce on plate, top with 1/4 of the avocado chicken mixture. Decorate with tomatoes.
Makes 4 large servings.
Raspberry Slaw
Cabbage, shredded - green or red (Red is especially nice for this) about 3-4 cups
Dried cranberries - 1/3 cup
Slivered almonds - 1/4 cup
3 or 4 Scallions, sliced
Raspberry vinaigrette dressing, enough to 'wet' the cabbage ( I like Marzetti's Light Raspberry Cabernet)
Quantities can be varied to your tastes. Mix all ingredients except dressing in a large bowl. Just before serving, stir in the dressing and mix well.
Monday, April 13, 2009
Honey Balsamic Salmon
Cooking spray
1 Tbsp olive oil
1 lb frozen salmon fillets (4 fillets, 2 ounces each), thawed
1/2 c balsamic vinegar
1 Tbsp honey
Salt and pepper to taste
Spray large skillet with cooking spray then add 1 tbsp olive oil. Heat to medium high.
Place salmon in skillet and cook on each side about 3-4 minutes until browned and salmon is cooked through.
Remove salmon and keep warm.
Mix together vinegar, honey, salt and pepper together. Pour into skillet (careful - the vinegar fumes can be powerful). Stir and heat until reduced by half.
Pour 1 tbsp of the honey vinegar sauce over each fillet to when serving.
Serves 4
(original recipe from Weight Watchers - I made some modifications - 6 points per serving)
1 Tbsp olive oil
1 lb frozen salmon fillets (4 fillets, 2 ounces each), thawed
1/2 c balsamic vinegar
1 Tbsp honey
Salt and pepper to taste
Spray large skillet with cooking spray then add 1 tbsp olive oil. Heat to medium high.
Place salmon in skillet and cook on each side about 3-4 minutes until browned and salmon is cooked through.
Remove salmon and keep warm.
Mix together vinegar, honey, salt and pepper together. Pour into skillet (careful - the vinegar fumes can be powerful). Stir and heat until reduced by half.
Pour 1 tbsp of the honey vinegar sauce over each fillet to when serving.
Serves 4
(original recipe from Weight Watchers - I made some modifications - 6 points per serving)
Saturday, April 11, 2009
Bunny Bread
I found this recipe many years ago in Quick Cooking magazine. My whole family loves it!
2 1-lb loaves of frozen bread dough, thawed (or your homemade bread dough for 2 1-lb loaves)
dried cherries or raisins
slivered almonds
1 egg
From 1 loaf, take 1/4 and make a pear shape for the head. Place on a greased cooking sheet. Using a sharp knife, make several diagonal cuts on each side of the head for the whiskers.
With remaining 3/4 loaf, shape a rectangle for the body, place below the head.
Divide the second loaf into 4 equal portions. Take 2 of the portions and make ropes, fold over and place ends next to head for the ears.
Take a third portion and divide into half, making 2 balls, place at the bottom sides of the body for the hind legs. Make 2 slits using a sharp knife on the outer edges.
Take the remaining portion and divide in half. From one half, make 3 small balls (one should be slightly smaller than the other two) and place on face for cheeks and nose.
From the other half, make 2 balls and place near the top of the body for front legs, using a sharp knife make two slits on the outer edges.
Place raisins or cherries for eyes and almonds for teeth.
Brush with beaten egg.
Let rise in a warm place for about 30 minutes.
Bake at 350 for 25-30 minutes. Let cool.
Once cool cut out the tummy to create a bowl for serving dip. (I used a cream cheese container as a pattern for the circle)
I inserted the cream cheese container in the tummy to hold the dip but you can just put the dip into the tummy if you like. I just prefer to not have the soggy bread around the dip.
Place bunny on a serving tray and surround with lettuce and fresh vegetables. Everyone will love it!
I served Fiesta Dip in the tummy- it is a Ranch dressing recipe. Take 2 cups sour cream, stir in one package of Ranch Fiesta dip mix and 1/2 cup shredded cheddar cheese. Serve with carrots, celery, radishes and green pepper slices.
Saturday, March 21, 2009
Shepherd's Pie (Freezer Meal)
1 lb ground beef, browned and drained
1 small onion
1/2 tsp minced garlic
1 tsp Worcestershire sauce (or to taste)
1/3 cup beef broth
1 tbsp corn starch
Mix all together well and can be frozen for later use.
Thaw ground beef mixture and spread evenly in a pie plate.
Preheat oven to 375 F.
Prepare 2 2/3 cup stiff mashed potatoes (can use leftover mashed potatoes). Stir in 1/3 cup sour cream and 1/2 cup shredded cheddar cheese. Spread potatoes over meat mixture. Bake for 20 - 22 minutes until lightly browned. Top with additional cheese if desired and return to oven until cheese has melted.
Let sit 10-15 minutes before serving to absorb juices.
Makes 6 servings.
1 small onion
1/2 tsp minced garlic
1 tsp Worcestershire sauce (or to taste)
1/3 cup beef broth
1 tbsp corn starch
Mix all together well and can be frozen for later use.
Thaw ground beef mixture and spread evenly in a pie plate.
Preheat oven to 375 F.
Prepare 2 2/3 cup stiff mashed potatoes (can use leftover mashed potatoes). Stir in 1/3 cup sour cream and 1/2 cup shredded cheddar cheese. Spread potatoes over meat mixture. Bake for 20 - 22 minutes until lightly browned. Top with additional cheese if desired and return to oven until cheese has melted.
Let sit 10-15 minutes before serving to absorb juices.
Makes 6 servings.
Thursday, March 12, 2009
Spinach Lasagna
16 oz ricotta cheese, part skim
1 1/2 cups mozzarella cheese, shredded
1 egg, slightly beaten
1 (10 oz) package frozen spinach, thawed and well drained
1 tsp salt
3/4 tsp oregano
1/4 tsp basil
4 cups spaghetti sauce (or more if you like lots of sauce)
9 no-boil lasagna noodles
3/4 cup water
Preheat oven to 350F
Grease 8 x 11 baking dish ( can use a 9 x 13 inch but I don't think it firms up as much when that is used).
In a large bowl, mix together the ricotta, 1 cup of mozzarella, egg, spinach, salt, oregano and basil. Spread 1/2 cup of the spaghetti sauce in the bottom of the prepared pan. Spread 1/3 of the cheese mixture on 3 of the lasagna noodles. Place side by side, cheese side up, over the sauce in the pan. Spread about 1 to 1 1/3 cup sauce over the noodles. Make 2 more layers of noodles and sauce. Pour water around the edges.
Cover tightly with aluminum foil and bake for 40 - 45 minutes. Top with remaining cheese and back uncovered an additional 5 minutes or until cheese is melted.
Let stand at room temperature for 15 minutes to firm up before serving.
Serving size -1/8 of casserole
To make a meat version - omit the spinach and add 1 lb browned ground beef or Italian sausage to the spaghetti sauce after the 1/2 cup is spread in the bottom of the baking dish.
1 1/2 cups mozzarella cheese, shredded
1 egg, slightly beaten
1 (10 oz) package frozen spinach, thawed and well drained
1 tsp salt
3/4 tsp oregano
1/4 tsp basil
4 cups spaghetti sauce (or more if you like lots of sauce)
9 no-boil lasagna noodles
3/4 cup water
Preheat oven to 350F
Grease 8 x 11 baking dish ( can use a 9 x 13 inch but I don't think it firms up as much when that is used).
In a large bowl, mix together the ricotta, 1 cup of mozzarella, egg, spinach, salt, oregano and basil. Spread 1/2 cup of the spaghetti sauce in the bottom of the prepared pan. Spread 1/3 of the cheese mixture on 3 of the lasagna noodles. Place side by side, cheese side up, over the sauce in the pan. Spread about 1 to 1 1/3 cup sauce over the noodles. Make 2 more layers of noodles and sauce. Pour water around the edges.
Cover tightly with aluminum foil and bake for 40 - 45 minutes. Top with remaining cheese and back uncovered an additional 5 minutes or until cheese is melted.
Let stand at room temperature for 15 minutes to firm up before serving.
Serving size -1/8 of casserole
To make a meat version - omit the spinach and add 1 lb browned ground beef or Italian sausage to the spaghetti sauce after the 1/2 cup is spread in the bottom of the baking dish.
Tuesday, March 10, 2009
Greek Pizza
Pita bread - split into 2 layers
Black olives, sliced
Green peppers, diced
Scallions, diced
Feta cheese
Mozzarella cheese
Preheat oven to 400 F. Place pita bread layers on cooking sheet.
Spread the vegetables on the pita bread. Sprinkle the cheeses on top. Bake until cheeses are melted.
Black olives, sliced
Green peppers, diced
Scallions, diced
Feta cheese
Mozzarella cheese
Preheat oven to 400 F. Place pita bread layers on cooking sheet.
Spread the vegetables on the pita bread. Sprinkle the cheeses on top. Bake until cheeses are melted.
Southwestern Corn Salad
2 cups frozen corn kernels, thawed
1 cup scallions, diced
1 cup black olives, sliced
1 cup diced green pepper
1 ripe avocado, diced
2 Tbsp Ranch dressing (I found a Spicy Ranch dressing that is really good on this)
Mix all together.
1 cup scallions, diced
1 cup black olives, sliced
1 cup diced green pepper
1 ripe avocado, diced
2 Tbsp Ranch dressing (I found a Spicy Ranch dressing that is really good on this)
Mix all together.
Roasted Vegetables
Fresh veggies - cut up into bite size pieces, I like using carrots, peppers, scallions, zucchini or yellow squash. Can be anything that you like.
1 to 2 tbsp olive oil
thyme
salt
pepper
Place cut up veggies in a large bowl and drizzle olive oil over then and stir well. Spray a cooking sheet with oil and spread veggies in a single layer. Sprinkle with seasonings.
Broil on high setting until tender and slightly browned.
1 to 2 tbsp olive oil
thyme
salt
pepper
Place cut up veggies in a large bowl and drizzle olive oil over then and stir well. Spray a cooking sheet with oil and spread veggies in a single layer. Sprinkle with seasonings.
Broil on high setting until tender and slightly browned.
Sunday, March 1, 2009
Crock Pot Apples
6 to 8 apples - I used Gala
Butter
Cinnamon Sugar (I have this mixed up in a shaker in the spice cabinet.
Wash apples but it is not necessary to peel them. Cut into wedges. I use the apple wedger then cut each wedge again to make them thinner.
Place a few dabs of butter in the bottom of the crock pot. Cover with a layer of the apple wedges (about 2 1/2 apples). Sprinkle with the cinnamon sugar and a few dabs of butter. Continue layering until the apples have all been added. End with the cinnamon sugar and butter.
Cook on Low for 3 to 4 hours until apples are tender but not overly soft. These are very good as a side dish for pork or ham. They would also be good served over ice cream although some apples may be a little tart with the ice cream. If I was making them for dessert I think I would use brown sugar and cinnamon instead of the cinnamon sugar.
Butter
Cinnamon Sugar (I have this mixed up in a shaker in the spice cabinet.
Wash apples but it is not necessary to peel them. Cut into wedges. I use the apple wedger then cut each wedge again to make them thinner.
Place a few dabs of butter in the bottom of the crock pot. Cover with a layer of the apple wedges (about 2 1/2 apples). Sprinkle with the cinnamon sugar and a few dabs of butter. Continue layering until the apples have all been added. End with the cinnamon sugar and butter.
Cook on Low for 3 to 4 hours until apples are tender but not overly soft. These are very good as a side dish for pork or ham. They would also be good served over ice cream although some apples may be a little tart with the ice cream. If I was making them for dessert I think I would use brown sugar and cinnamon instead of the cinnamon sugar.
Saturday, February 28, 2009
Super Brownies
1 package family size brownie mix (makes a 9 x 13 inch pan)
3 large Symphony bars with the 'crunchies'
Preheat oven and prepare pan according to brownie mix package. Prepare brownie mix according to package. Spread half of mix in bottom of pan.
Unwrap the candy bars and place them on the mix in the pan - should just about perfectly cover the mix. Spread remaining mix over the candy bars.
Bake according to brownie directions. Remove and cool before cutting.
YUM! YUM!
3 large Symphony bars with the 'crunchies'
Preheat oven and prepare pan according to brownie mix package. Prepare brownie mix according to package. Spread half of mix in bottom of pan.
Unwrap the candy bars and place them on the mix in the pan - should just about perfectly cover the mix. Spread remaining mix over the candy bars.
Bake according to brownie directions. Remove and cool before cutting.
YUM! YUM!
Monday, February 23, 2009
Golden Potato Halves
(This is a good use for leftover boiled or baked potatoes)
Cooked potatoes
Olive oil
Salt
Pepper
Preheat broiler. (If potatoes are cold you may want to warm them a little in the microwave or oven before cutting).
Cut cooked potatoes in half and arrange in a baking dish with cut side up.
Brush each with a small amount of olive oil.
Sprinkle on salt and pepper to taste.
Place under broiler until potato tops are golden brown.
Saturday, February 21, 2009
Herb Seasoned Bread Cubes (Large batch)
Herb Seasoned Bread Cubes
30 slices firm-textured bread, cut in 1/2 inch cubes
1/3 cup cooking oil
3 Tbsp instant minced onion
3 Tbsp parsley flakes
2 tsp garlic salt
3/4 tsp ground sage
1/2 tsp seasoned pepper
Preheat oven to 350 F. Put bread cubes in two 13 x 9 inch baking pans (I use larger sheet cake pans which makes it easier to toss). Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from over and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container (I use Ziplock bags). Label and store in a cool, dry place. Use within 3 to 4 months.
This is good as croutons in a salad or soup and can be used to make Stuffing or Casseroles.
30 slices firm-textured bread, cut in 1/2 inch cubes
1/3 cup cooking oil
3 Tbsp instant minced onion
3 Tbsp parsley flakes
2 tsp garlic salt
3/4 tsp ground sage
1/2 tsp seasoned pepper
Preheat oven to 350 F. Put bread cubes in two 13 x 9 inch baking pans (I use larger sheet cake pans which makes it easier to toss). Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from over and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container (I use Ziplock bags). Label and store in a cool, dry place. Use within 3 to 4 months.
This is good as croutons in a salad or soup and can be used to make Stuffing or Casseroles.
Turkey and Dressing Casserole
1/3 c margarine or butter
3 cups herb-seasoned bread cubes (I make my own)
1/4 cup water
1 can condensed cream of mushroom soup
1 package (1o oz) frozen peas
1/3 cup milk
2 tsp instant minced onion
2 cups coarsely cut up cooked turkey or chicken
Place margarine in round baking dish, 8 x 1 1/2 inches. Cover loosely and microwave on high until melted, 45 to 60 seconds. Add bread cubes and water and toss to coat. Remove 1 cup.
Spread remaining mixture evenly in baking dish.
Mix soup, peas, milk and onion in 1 1/2 quart casserole. Cover tightly and microwave on high 3 minutes; stir. Cover and microwave until hot and bubbly, 3 to 4 minutes longer.
Stir turkey into soup mixture. Pout over bread cubes in baking dish. Sprinkle with reserved cup of bread cubes.
Microwave uncovered on high until hot and bubbly, 7 to 9 minutes.
Serves 6
3 cups herb-seasoned bread cubes (I make my own)
1/4 cup water
1 can condensed cream of mushroom soup
1 package (1o oz) frozen peas
1/3 cup milk
2 tsp instant minced onion
2 cups coarsely cut up cooked turkey or chicken
Place margarine in round baking dish, 8 x 1 1/2 inches. Cover loosely and microwave on high until melted, 45 to 60 seconds. Add bread cubes and water and toss to coat. Remove 1 cup.
Spread remaining mixture evenly in baking dish.
Mix soup, peas, milk and onion in 1 1/2 quart casserole. Cover tightly and microwave on high 3 minutes; stir. Cover and microwave until hot and bubbly, 3 to 4 minutes longer.
Stir turkey into soup mixture. Pout over bread cubes in baking dish. Sprinkle with reserved cup of bread cubes.
Microwave uncovered on high until hot and bubbly, 7 to 9 minutes.
Serves 6
Blackberry Balsamic Chicken
4 boneless, skinless chicken breast halves
1/2 cup diced red onion
1 tsp thyme
1 tbsp vegetable oil
1/2 cup seedless blackberry preserves
2 tbsp balsamic vinegar
Heat vegetable oil in skillet. Season chicken breasts with thyme. Cook chicken with onions in skillet until chicken is browned and cooked through. Remove chicken to plate and keep warm.
Add preserves and vinegar to the skillet and cook over medium high until thickens.
Spoon over chicken.
To prepare ahead of time - mix chicken, onion and thyme and place in a gallon freezer bag. Put inside a second freezer bag and freeze. The day before preparing, thaw in the refrigerator.
1/2 cup diced red onion
1 tsp thyme
1 tbsp vegetable oil
1/2 cup seedless blackberry preserves
2 tbsp balsamic vinegar
Heat vegetable oil in skillet. Season chicken breasts with thyme. Cook chicken with onions in skillet until chicken is browned and cooked through. Remove chicken to plate and keep warm.
Add preserves and vinegar to the skillet and cook over medium high until thickens.
Spoon over chicken.
To prepare ahead of time - mix chicken, onion and thyme and place in a gallon freezer bag. Put inside a second freezer bag and freeze. The day before preparing, thaw in the refrigerator.
Lemon Chicken Thighs and Potatoes
This is a recipe from Weight Watchers that I have modified for the slow cooker.
12 skinless, boneless chicken thighs
2 Tbsp olive oil
6 garlic cloves, minced
1/2 cup lemon juice
1 cup chicken broth
1.5 pounds small whole potatoes, scrubbed well but unpeeled
3 tbsp dried oregano
Heat olive oil in a large skillet and add the garlic cloves. Brown chicken thighs and place in a slow cooker. Pour chicken broth and lemon juice in skillet and let come to a boil, scrapping the bottom of the skillet to get any bits of chicken.
Place potatoes over chicken in slow cooker. Sprinkle with oregano. Pour broth and juice mixture over contents of slow cooker.
Cook on high for 3 to 4 hours or on low for 5 to 6 hours.
12 skinless, boneless chicken thighs
2 Tbsp olive oil
6 garlic cloves, minced
1/2 cup lemon juice
1 cup chicken broth
1.5 pounds small whole potatoes, scrubbed well but unpeeled
3 tbsp dried oregano
Heat olive oil in a large skillet and add the garlic cloves. Brown chicken thighs and place in a slow cooker. Pour chicken broth and lemon juice in skillet and let come to a boil, scrapping the bottom of the skillet to get any bits of chicken.
Place potatoes over chicken in slow cooker. Sprinkle with oregano. Pour broth and juice mixture over contents of slow cooker.
Cook on high for 3 to 4 hours or on low for 5 to 6 hours.
Bread Pudding - Crock Pot
Bread Pudding
8 slices bread (raisin bread works well although my family doesn't like the raisins so I use a Pepperidge Farm cinnamon swirl bread if I have some on hand)
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup melted butter or margarine
1/2 cup raisins (1/4 cup if you use raisin bread - again my family doesn't care for the raisins so I don't add them)
1/2 tsp cinnamon (the first time I used the cinnamon swirl bread I cut back on the cinnamon but that did not work - evidently there is not that much cinnamon in the cinnamon swirl bread. I will just use the same amount as regular bread next time)
Spray the crockpot with vegetable oil spray. Cut bread into cubes or tear into small pieces and place in crockpot. Mix together remaining ingredients and pour over bread. Stir to mix. Cook on High for 1 hour and then on Low for 3-4 hours until thermometer placed in center reads 160 degrees.
Sauce:
2 Tbsp butter or margarine
2 Tbsp flour
1 cup water
3/4 cup sugar
1 tsp vanilla
Melt margarine in saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil. Continue to boil, stirring constantly, until thickened (about 2 minutes). Serve over warm bread pudding.
8 slices bread (raisin bread works well although my family doesn't like the raisins so I use a Pepperidge Farm cinnamon swirl bread if I have some on hand)
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup melted butter or margarine
1/2 cup raisins (1/4 cup if you use raisin bread - again my family doesn't care for the raisins so I don't add them)
1/2 tsp cinnamon (the first time I used the cinnamon swirl bread I cut back on the cinnamon but that did not work - evidently there is not that much cinnamon in the cinnamon swirl bread. I will just use the same amount as regular bread next time)
Spray the crockpot with vegetable oil spray. Cut bread into cubes or tear into small pieces and place in crockpot. Mix together remaining ingredients and pour over bread. Stir to mix. Cook on High for 1 hour and then on Low for 3-4 hours until thermometer placed in center reads 160 degrees.
Sauce:
2 Tbsp butter or margarine
2 Tbsp flour
1 cup water
3/4 cup sugar
1 tsp vanilla
Melt margarine in saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil. Continue to boil, stirring constantly, until thickened (about 2 minutes). Serve over warm bread pudding.
Panini Sandwiches - on George Foreman Grill
Per Sandwich:
2 slices bread
2 slices lunch meat
1 slice cheese
Spicy mustard or condiment of your choice
Heat grill while preparing sandwiches.
Spread slices of bread with mustard of condiment.
Place one slice of bread on grill - mustard side up.
Place lunch meat and cheese, followed by second slice of bread with mustard side down.
Close grill - press firmly on top using a towel or hot pad as it may be hot to touch.
Grill several minutes - until bread is toasted and cheese is melted.
We love these as a quick meal in the evening. The grill makes the characteristic marking on the bread and you don't have get the extra calories from the margarine when you cook the traditional 'grilled cheese' way.
I usually cut in half and put on the plate with a small salad or some chips and a pickle.
2 slices bread
2 slices lunch meat
1 slice cheese
Spicy mustard or condiment of your choice
Heat grill while preparing sandwiches.
Spread slices of bread with mustard of condiment.
Place one slice of bread on grill - mustard side up.
Place lunch meat and cheese, followed by second slice of bread with mustard side down.
Close grill - press firmly on top using a towel or hot pad as it may be hot to touch.
Grill several minutes - until bread is toasted and cheese is melted.
We love these as a quick meal in the evening. The grill makes the characteristic marking on the bread and you don't have get the extra calories from the margarine when you cook the traditional 'grilled cheese' way.
I usually cut in half and put on the plate with a small salad or some chips and a pickle.
Sunday, January 25, 2009
Caprese Style Salad
This is a lettuce salad I created based on the Caprese Salad which is usually tomato slices, mozzarella slices and fresh basil leaves.
6 cups mixed greens
10 - 12 cherry tomatoes
1 cup grated mozzarella cheese
1/4 cup fresh basil, coarsely chopped
Mix together and serve with a simple oil and vinegar dressing.
Serves 4
6 cups mixed greens
10 - 12 cherry tomatoes
1 cup grated mozzarella cheese
1/4 cup fresh basil, coarsely chopped
Mix together and serve with a simple oil and vinegar dressing.
Serves 4
Sunday, January 11, 2009
Spicy Sweet Mustard
My sister made this for some holiday meals before coming here on Christmas Day. She could not remember the 4th ingredient so I searched on the internet and found it. She made a batch here and we put it in little jelly jars so we could send some home with the other guests. This is very good with pretzels for dipping. Also good on ham or pork. I eat it on a lot of sandwiches.
8 oz prepared mustard (we used Dijon)
14-oz can sweetened condensed milk
2 Tbsp horseradish
2 Tbsp Worcestershire sauce
Mix all together and store in refrigerator. Use within 3 months.
8 oz prepared mustard (we used Dijon)
14-oz can sweetened condensed milk
2 Tbsp horseradish
2 Tbsp Worcestershire sauce
Mix all together and store in refrigerator. Use within 3 months.
Saturday, January 10, 2009
So You Forgot to Defrost Chicken - 4 serving recipe
This is a smaller version of the other.
2 boneless skinless chicken breasts (if you like larger servings use 4 chicken breasts)
1 can cream of mushroom soup
1 can mushroom bits and pieces, drained
1 tsp thyme
Place frozen chicken in crock pot. Cover with mushroom soup and mushrooms, Sprinkle with thyme.
Cook 8 - 10 hours on Low.
2 boneless skinless chicken breasts (if you like larger servings use 4 chicken breasts)
1 can cream of mushroom soup
1 can mushroom bits and pieces, drained
1 tsp thyme
Place frozen chicken in crock pot. Cover with mushroom soup and mushrooms, Sprinkle with thyme.
Cook 8 - 10 hours on Low.
SLUSH RECIPE
SLUSH RECIPE:
1 large can pineapple juice
2 cups Tang instant drink powder
3 quarts water
Mix all together in a 5 - 6 quart container (the large plastic ice cream buckets work well - I don't think a gallon would be large enough though). Place in freezer. Take out and stir well every hour or so. When slushy serve in cups - kids love it!
If left in the freezer too long it will freeze into a huge popsicle. You can still serve it but scraping - but I hate that so I make the kids (most are in their 20's now) scrap it themselves.
If you have an ice shaver you could also freeze some in the smaller containers and shave it to make a flavored snow cone.
1 large can pineapple juice
2 cups Tang instant drink powder
3 quarts water
Mix all together in a 5 - 6 quart container (the large plastic ice cream buckets work well - I don't think a gallon would be large enough though). Place in freezer. Take out and stir well every hour or so. When slushy serve in cups - kids love it!
If left in the freezer too long it will freeze into a huge popsicle. You can still serve it but scraping - but I hate that so I make the kids (most are in their 20's now) scrap it themselves.
If you have an ice shaver you could also freeze some in the smaller containers and shave it to make a flavored snow cone.
So You Forgot to Defrost Chicken
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1/2 can water
1 can mushrooms bits and pieces, drained
2 tsp thyme
1 cup Minute Rice (optional)
Place frozen chicken breasts in crock pot. Mix remaining ingredients in a bowl. Pour over chicken. Cook on Low for 8 - 10 hours.
If desired, you can add Minute Rice to the gravy when finished cooking. Remove chicken pieces and keep warm. Stir about 1 cup of Minute Rice into crock pot. Turn to High. Cook until rice is tender (about 20 minutes) stirring once or twice.
1 can cream of chicken soup
1 can cream of celery soup
1/2 can water
1 can mushrooms bits and pieces, drained
2 tsp thyme
1 cup Minute Rice (optional)
Place frozen chicken breasts in crock pot. Mix remaining ingredients in a bowl. Pour over chicken. Cook on Low for 8 - 10 hours.
If desired, you can add Minute Rice to the gravy when finished cooking. Remove chicken pieces and keep warm. Stir about 1 cup of Minute Rice into crock pot. Turn to High. Cook until rice is tender (about 20 minutes) stirring once or twice.