Recipes Saved From Blog

34 recipes

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☀ Panera Broccoli Cheese Soup!! ☀

4 servings

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half cream

2 cups chicken stock

1/2 lb fresh broccoli (chopped into bite size pieces)

1 cup carrot, julienned

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

salt and pepper

crusty bread

Directions:

1 Sauté onion in butter. Set aside.

2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3 Add the chicken stock. Simmer for 20 minutes.

4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

5 Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

6 Serve with crusty bread and Enjoy smile emot

food.com Photo-Photo by HeatherFeather

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Recipe:   CORN SALAD        9/7/2015

Category: Side dish

3 cans Mexicorn (whole kernel corn with red & green bell peppers),

drained

8 oz dairy sour cream

8 oz small curd cottage cheese

3 tbsp prepared mustard

Dash hot pepper sauce

3 green onions, sliced

large bag Fritos corn chips (regular curly size, NOT Scoops ; probably 6

or 7 oz bag)

Pour the corn into a large serving bowl. In a medium bowl, combine dairy

sour cream, cottage cheese, mustard and hot pepper sauce. Pour over corn

in large bowl and add green onion slices. Stir to blend well. Just

before serving, crush Fritos and add to salad, stirring to combine.

Makes a lot!

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One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Ingredients:

2 eggs

1 3/4 cups sugar

2 heaping teaspoons cinnamon

1/2 cup oil

6 medium Gala or Fuji or Honey Crisp apples

2 cups flour

2 teaspoons baking soda

Directions:

Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

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I found this recipe in a publication that we get in the mail. A link to the online version is below the recipe. I happened to have ripe bananas on hand when I read the recipe and thought it was a good way to use them. I have now made it twice more and it is a hit each time. And it is easy!
The changes I made:
I used dried cherries instead of blueberries because I had them on hand. I have silicone muffin molds that I really like because they do not stick. I do spray them as an added precaution.
My baking powder was old so I doubled it.

Banana oat Greek yogurt muffins

Ingredients

1 cup plain Greek yogurt

2 ripe bananas

2 eggs

2 cups rolled oats

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup brown sugar

blueberries

Directions

1. Preheat oven to 375 degrees and prepare muffin pan by spraying with cooking spray or lining with cupcake liners. (You may want to spray cupcake liners with spray so they don’t stick to the liners).

2. Put all ingredients except blueberries into a blender or food processor and process on high until oats are broken down and it becomes a smooth and creamy batter.

3. Pour batter into prepared muffin tins.

Push 5 or 6 blueberries into each filled muffin cavity and bake for 15-20 minutes until tops are set and a toothpick comes out clean. Let muffins set 5-10 minutes before removing and placing on a cooling rack. Makes 12.

Refrigerate leftovers in an airtight container or baggie.

http://www.iowalivingmagazines.com/wp-content/uploads/2015/07/Greene-Co-July-2015.pdf

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Lemonade Pudding Fruit Salad

Ingredients:
1 medium honeydew, peeled, seeded and cubed
  1 medium cantaloupe, peeled, seeded and cubed
  2 cups cubed seedless watermelon
  2 medium peaches, sliced
  2 medium nectarines, sliced
  1 cup seedless red grapes
  1 cup halved fresh strawberries
  1 can (11 ounces) mandarin oranges, drained
  2 medium kiwifruit, peeled, halved and sliced
  2 medium firm bananas, sliced
  1 large Granny Smith apple, cubed
  1 can (12 ounces) frozen lemonade concentrate, thawed
  1 package (3.4 ounces) instant vanilla pudding mix

Directions:
In a large bowl, combine the first nine ingredients.
 Cover and refrigerate for at least 1 hour.
Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each).
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Chicken Pot Pie
Grands Chicken Pot Pie Puffs
2 cups Green Giant frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each.Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

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Firecracker casserole

TOTAL TIME: Prep: 15 min. Bake: 25 min.

MAKES: 8 servings

Ingredients

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 to 2 tablespoons chili powder
• 2 to 3 teaspoons ground cumin
• 1/2 teaspoon salt
• 4 flour tortillas (6 inches)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 cup (4 ounces) shredded cheddar cheese

Directions

1. In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.
2. Transfer to a greased 13-in. x 9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.

Nutritional Facts

1 serving (1 each) equals 363 calories, 18 g fat (8 g saturated fat), 72 mg cholesterol, 941 mg sodium, 21 g carbohydrate, 4 g fiber, 28 g protein.

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Butch said it needed more hamburger. I made it because I had all the ingredients on hand!

Creamy Burrito Casserole

Ingredients

1 lb ground beef

1/2 onion, chopped

1 package taco seasoning

6 large flour tortillas

1 can refried beans

2 -3 cups shredded taco cheese or cheddar cheese

1 can cream of mushroom soup

4 ounces sour cream

Directions

Brown beef and onion; drain.

Add taco seasoning and stir in refried beans.

Mix soup and sour cream in a separate bowl.

Spread 1/2 sour cream mixture in the bottom of a casserole dish.

Tear up 3 tortillas and spread over sour cream mixture.

Put 1/2 the meat bean mixture over that.

Add a layer of cheese.

Repeat the layers.

Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

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This is an old time, all time family favorite and one the whole family asks for every Spring. You cannot even imagine my relief in finding it. Like finding a long lost friend.

 Rhubarb Pudding

3 C. Rhubarb,Coarsely Chopped

1 C. Sugar

1/4 t Cinnamon

Dabs Of Butter

1 Egg

1 C. Flour

1/2 C. Milk

1 t Baking Powder

1 C. Sugar

[Note: Via Shirley Franey and Marian Feld. A very old family

favorite. ]

Place first 4 ingredients in a 8" x 8" pan. Mix together remaining

ingredients and pour evenly over rhubarb mix. Bake 45 min. at 350 deg.

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Orange Rhubarb Bread Recipe

TOTAL TIME: Prep: 15 min. Bake: 40 min. + coolingYIELD:12 servings

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon grated orange peel
• 1/4 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup sour cream
• 2/3 cup finely chopped fresh rhubarb
• 1/4 cup chopped walnuts

Directions

• 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.
• 2. Transfer to two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (6 slices each).

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 slice equals 128 calories, 7 g fat (3 g saturated fat), 31 mg cholesterol, 81 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Read more: http://www.tasteofhome.com/recipes/orange-rhubarb-bread/print#ixzz3Y2xQsJQb

ooooooooooooooooooooooooooooooooooooooooooooooooooooooooo CrockPot Recipe for Make-Ahead Apple Pie Oatmeal CrockPot Recipe for Make-Ahead Apple Pie Oatmeal (Makes 4-5 servings; recipe created by Kalyn with inspiration from several similar oatmeal recipes seen on Pinterest.) (I used my small 2.5 Quart Slow Cooker for this recipe, so if you only have a much larger size you'll need to double the recipe.) I used my pressure cooker-BB Ingredients: 2 large Granny Smith apples, seeds removed and coarsely chopped (no need to peel them) 2-3 T sugar, Splenda, or Stevia in the Raw(depending on how sweet you like it) 1 T brown sugar (or use 1 more tablespoon of sweetener if you don't want to use sugar) 3/4 tsp. cinnamon 1/2 tsp. salt 3 - 3 1/2 cups water (depending on how thick you like your oatmeal) 1 1/2 cup rolled oats (I used Bob's Red Mill Extra Thick Rolled Oats) I used 2 cups oatmeal-BB milk or soy milk for serving (I used a combination of milk and vanilla soy milk, which is what I always use to eat on cereal.) Instructions: Cut apples into pieces and remove the core with the seeds; then chop apples into pieces.  I made the pieces different sizes so some apples would dissolve slightly while others stayed chunky.  (No need to peel them.)   Spray the CrockPot crockery container with nonstick spray.  Then add the apples, sweetener of your choice, brown sugar (or more sweetener), cinnamon, and salt.  Add from 3 to 3 1/2 cups of water, depending on how thick you want the finished oatmeal to be.  Stir together and cook on high for 1 hour and 15 minutes. Add oatmeal and stir ingredients together, then continue to cook on high for an additional 45 minutes to 1 hour and 15 minutes, depending on how soft you'd like the finished oatmeal to be.  (I would start checking after 45 minutes.)   Serve hot, with milk or soy milk. This oatmeal can be stored in the fridge overnight and reheated in the morning.  You may want to add a little water when you reheat it, then microwave for about 1 minute or heat for a few minutes in a small pan on top of the stove. I haven't tried freezing this, but if anyone does try it, I'd love to hear how it works.  (Edit:  Ruth from Cooking with Veggies reports in the comments that she makes a similar recipe with steel cut oats and it freezes beautifully.) **************************************************************** Fumi Salad "This is The Pot Luck Favorite! My mom always receives raves for this recipe. People inevitably want a copy of it as it's so delicious and easy to make. One recipe will feed a LOT of people. This is super-good in the summer or to take to a potluck. Enjoy!" Ingredients 1 head cabbage, chopped fine 8 green onions, chopped fine 8 teaspoons slivered almonds, toasted 8 teaspoons sesame seeds, toasted 1 (3 ounce) packages ramen noodles, crushed ( discard flavor packet) Dressing 6 teaspoons rice vinegar 4 teaspoons sugar 3/4 cup oil 1 teaspoon pepper 2 teaspoons salt Directions Mix cabbage and onions and refrigerate until ready to serve. Then stir in almonds, seeds, and crushed noodles. Pour dressing over all. 99999999999999999999999999999999999999999999999999999999999999 LOADED CAULIFLOWER I have reposted this several times but it is my most requested recipe right now. If you have not tried it, it is a MUST! It's low carb too!!!!! Ingredients: 1 large head of Cauliflower cut into bite size pieces (approx 6 cups) 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins) 6 Tbs chopped Chives 1/2 cup Mayonnaise 1/2 cup Sour Cream 2 cups Colby Jack Cheese ( may use cheddar) 8 oz container sliced mushrooms Directions: Preheat oven to 425° In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve. zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz Slow-Cooker Chicken Tortilla Soup Prep Time: 30 Minutes Cook Time: 8 Hours Ready In: 8 Hours 30 Minutes Servings: 8 "A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!" INGREDIENTS: 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil DIRECTIONS: 1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 2. Preheat oven to 400 degrees F (200 degrees C). 3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. 4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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Pumpkin Pie Pudding
 Ingredients
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter, melted
 2-1/2 teaspoons pumpkin pie spice
2 teaspoons McCormick® Pure Vanilla Extract
Whipped topping, optional
Read more:
http://www.tasteofhome.com/recipes/pumpkin-pie-pudding#ixzz3HYeQl3sp

Directions: In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings.

Ingredients

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup sugar

1/2 cup biscuit/baking mix

2 eggs, beaten

2 tablespoons butter, melted

2-1/2 teaspoons pumpkin pie spice

2 teaspoons McCormick® Pure Vanilla Extract

Whipped topping, optional

Read more: http://www.tasteofhome.com/recipes/pumpkin-pie-pudding#ixzz3HYeQl3sp

Directions

In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.

Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings.

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Pumpkin Pie Spice

3 T Cinnamon

2 tsp Ginger

2 tsp Nutmeg

1 ½ tsp Allspice

1 ½ tsp Ground Cloves

Store in airtight container.

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Pumpkin Pie Fudge

Ingredients

• 2.5 cups granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter
• 1 cup half-and-half
• 1/2 cup canned pumpkin
• 3/4 tsp pumpkin pie spice
• dash of ground cloves
• 1 (12-ounce) package butterscotch chips
• 1 (7-ounce) jar marshmallow creme
• 1 tsp vanilla extract
• 1 cup chopped pecans or walnuts (optional)

Instructions

1. Line an 8-inch or 9-inch square pan with foil.
2. Butter the foil generously and set aside.
3. Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.
4. Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer.
5. Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.
6. Add the marshmallow creme and stir until blended.
7. Add the vanilla and nuts and stir until combined.
8. Pour into prepared dish and cool.
9. Cut into squares and store in an airtight container.

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Chicken Empanadas

   Fold crescent dough around a  mix of ingredients to make an elegant, super simple hot meal from the RV oven. The secret to any filled pastry is not to over-fill.

2 tubes, 8 rolls each,  crescent rolls

Small can deviled ham

1 ½ cups cooked, shredded  chicken (preferably unseasoned)

6-ounce can or jar sliced mushrooms, well drained

About 1 cup shredded low-sodium Swiss cheese

Low-sodium French dressing (optional)

Set the oven to 350 degrees. Unroll crescents and divide into 8 squares. Gently press seams together. On each place a blob of deviled ham, a few mushrooms, some chicken and a tuft of cheese. Drizzle ½ teaspoon of French dressing over each. Fold in half to form triangles and press edges with a fork to seal.  Bake about 20 minutes or until toasty. Makes 8 servings.

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Recipe:   Cheesy Egg Puffs        

Category: Breakfast/Brunch

Author:   Toni Roberts

1/2 lb fresh mushrooms, sliced

4 green onions, chopped

1 Tablespoon plus 1/2 cup butter or margarine, divided

1/2 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

10 eggs lightly beaten

4 cups (16 oz) shredded Monterey Jack cheese

4 cups (16oz) small-curd cottage cheese 

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. In another bowl combine eggs and cheeses. Melt remaining butter;add to egg mixture. Stir into dry ingredients along with mushroom mixture.

Fill greased muffin cups 3/4 full; Bake at 350 degrees for 30-40 minutes or until a knife inserted towards the center comes out clean. Carefully run a knife around 

edge of muffin cups before removing. Yield: 2 1/2 dozen.

Toni's notes:

"I use 1 dozen eggs for one recipe and 2 dozen eggs for a double recipe. I double all the ingredients EXCEPT the onions and mushrooms for a double recipe. Makes 5 dozen doubled. Freezes well- Microwave 30 seconds for a fast breakfast."

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My original Spaghetti Pie recipe called for a full pound of ground beef, but now I only use half a pound per pie. I find half a pound to be more than enough. This recipe could also be made with ground turkey, Italian bulk sausage, TVP (texturized vegetable protein), or no meat (or meat substitutes) at all.

SPAGHETTI PIE (from: Frozen Assets)
(6 servings)

• 6 oz. dry spaghetti noodles
• 2 tbsp butter or margarine
• 1/2 cup Parmesan cheese
• 2 well-beaten eggs
• 1/2 lb ground beef
• 1/2 cup chopped onion
• 1 (8-oz.) can Italian-style stewed tomatoes (don’t drain)
• 1 (6-oz.) can tomato paste
• 1 tsp sugar
• 1 tsp dried oregano, crushed
• 1/2 clove garlic, minced
• 1 cup cottage cheese
• 1/2 cup cheese (your choice: mozzarella, cheddar, American, or Moneterey Jack), shredded

Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.

To Serve: Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.

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***Biscuits & Gravy Casserole***

Ingredients

1 pound sausage

1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )

1 cup cheddar cheese, shredded

6 eggs

1/2 cup milk

to taste salt

to taste black pepper

1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

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Mosquito repellant Use a colored glass spray bottle size 4 ounce Citronella oil--60-70 drops peppermint oil--30-40 drops eucalyptus oil--20-30 drops lemongrass oil--20-30 drops 1 Tablespoon of vinegar water to fill rest of container. I got my supplies from a health food store; total cost was around $28---sounds expensive, but I have enough to last the entire summer, and to make some for the kids too! After measuring out all those "drops"--the bottles have very little used. It is easy to make, just turn the bottle upside down and count the drops! Kay

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Unstuffed Cabbage Roll

Ingredients:

1 1/2 to 2 pounds lean ground beef

1 tablespoon oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8

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Strawberries Romanoff

(Makes 4 small servings, recipe inspired by Strawberries Romanoff at Le Parisien Restaurant.)

Ingredients:

1 pound fresh strawberries

1/2 cup sour cream (I use light sour cream, but never fat free)

1 T Stevia In the Raw Granulated Sweetener

1 T brown sugar

(You can use all Stevia or all brown sugar, or any combination of sugar/ sweetener that you prefer.)

Instructions:

Be sure to buy the reddest and ripest strawberries you can find for best flavor. Rinse strawberries, then cut big ones into fourths and smaller ones into halves. Put cut strawberries into a medium-sized bowl

In a small bowl, whisk together the sour cream and sweetener, brown sugar, or a combination of the two. Taste for sweetness to see if you want to add more sweetener. Gently combine sour cream mixture with cut strawberries, divide into four small dishes, and serve.

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From 2009:

3 Berry-stuffed French Toast.

Gary Brooker wrote:
We tried a really good recipe this morning. Not sure how it is for a Diabetic diet.


3 Berry-stuffed French Toast.

1/3 Cup blackberries
1/3 Cup raspberries
1/3 Cup blueberries
2/3 Cup semisoft farmer's cheese
1 tablespoon granular sugar substitute
8 slices whole-grain sandwich bread
3 large eggs
1/4 Cup 1% milk
1/4 Cup teaspoon ground cinnamon

In Medium bowl, combine blackberries, blueberries, raspberries, cheese, and sugar substitute. Using fork, mash together lightly. Lay 4 slices of the bread on a work surface. Spread berry mixture evenly on slices and top with remaining bread slices to form 4 sandwiches. Lightly press around the edges to seal.
In shallow dish, beat eggs with milk and cinnamon. Dip both sides of sandwiches into egg misture, allow excess to drip off, and place sandwiches on a platter.
Cook in griddle over medium heat, approximately 2 minutes per side. Serve warm.

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Weed-Be-Gone

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Twice Baked Cauliflower

(Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.)

Ingredients:

1 large head cauliflower

4 oz. low fat cream cheese (do not use fat free)

1/2 cup low fat sour cream (do not use fat free)

1/4 cup minced green onions

1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)

6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled

1 cup reduced fat sharp cheddar cheese

(I used Kraft 2% milk sharp cheddar)

Instructions:

Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

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This one is a keeper. We enjoyed it for supper one evening but it could work for any meal.

Egg Salad and Cheese Quesadilla

(Makes 4 quesadillas, can easily be increased. Recipe shared by a Kalyn's Kitchen reader.)
Ingredients:
4 hard boiled eggs
4 small size flour tortillas (use whole wheat or low carb
tortillas for South Beach diet)
olive oil or non-stick spray for spraying tortillas and pan
2 tsp. Dijon mustard
2 T mayo or light mayo
1 1/2 T finely chopped green onion
1/2 tsp. Spike Seasoning (optional, or use other seasonings of your choice)
salt and fresh ground black pepper to taste
1/4 cup finely grated cheese (I used a low-fat Mexican blend of four cheeses)
Instructions:
Follow instructions for making perfect hard-boiled eggs. Let eggs cool enough to handle, then peel and cut into pieces about 1/2 inch. Mix eggs with Dijon, mayonnaise, chopped green onion, and Spike seasoning. Season to taste with salt and pepper.
Spray or brush olive oil on frying pan and on bottom side of tortillas. Spread egg salad mixture on half of each tortilla, not going clear to the edge so it doesn't fall out while quesadillas are cooking. Top egg mixture with 1 T grated cheese, then fold the tortilla to make a half-moon shaped quesadilla.

 Heat frying pan over medium-high heat, then cook quesadillas about 3-4 minutes per side, or until cheese is melted and they are slightly browned. Serve hot, with salsa on the side if desired.
____________________________________________________________ Marlene's Meringue

It’s a strange recipe, but works for me – Marlene Kelley

                                    Never Fail Meringue

                                    1 TBLS. Cornstarch

                                    2 TBLS. Cold water

                  Blend cornstarch and cold water in a saucepan

                                    ½ cup boiling water

                  Add boiling water and cook, stirring until clear and thickened,

                  Let stand until COMPLETELY COLD.

                                    3 egg whites

                                    6 TBLS. Sugar

                                    1 tsp. vanilla or lemon flavoring

                                    Pinch of salt.

                  With electric mixer on high speed, beat egg whites until frothy.

                  Gradually add sugar, and beat until stiff but not dry.

                  Turn mixer to low speed, add salt and flavoring

                  Gradually beat in cold cornstarch mixture.  Turn mixer

                  Again to high and beat well.  Spread meringue over

                  Cooled pie filling.  Bake at 350 degrees about 10 minutes.

LEMON MERINGUE CUPCAKES!!!!

Lemon Filling:

3 egg yolks (reserve whites for meringue)

3/4 cup granulated white sugar

3 tbsp. all-purpose flour

pinch of salt

3 tbsp. lemon juice

2 tbsp. lemon zest, loosely packed

1/2 cup water

2 tbsp. unsalted butter, melted

Cupcakes:

1/2 cup unsalted butter

1 cup sugar

2 eggs

3 tbsp. lemon juice

2 tsp. baking powder

1 tsp. salt

1-1/2 cups all-purpose flour

Meringue:

3 egg whites

pinch of salt

1/4 cup sugar

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)

6) With a sharp knife, remove center of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving

Makes: 12 absolutely delicious cupcakes

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Thunder Bay Sweet Napa Salad

Thunder Bay Sweet Napa Salad
A perfect summer salad. (one of our favorites here at the resort) Original recipe from Jan Matthias, Thunder Bay Resort's culinary artist.

Salad ingredients:
1 or 2 heads Napa Cabbage, washed, dried,sliced
8 Green Onions, chopped
1C. Drained Pineapple Tidbits
1/2C. Dried Cherries
1/2C. Toasted Sliced Almonds
1/4C. Toasted Sesame Seeds
2 Pkgs. Ramen Noodles, crushed
- Prepare Napa cabbage. Add all ingredients in order as listed above. Toss.

Dressing:
1C. 90/10 Canola/Olive Oil
1/2C. White Vinegar
1/4C. Brown Sugar
1/4C. White Sugar
2 Env. Seasoning Mix from Oriental Ramen Noodles
1/2 Tsp. Dry Mustard
2 Tsp. Molasses
2 Tsp. Soy Sauce
1 Tsp. Salt
1/4 Tsp. Pepper
1/4 Tsp. Paprika
-Whisk all ingredients in order as listed above in a bowl until no separation occurs. Toss slightly before serving to coat salad thoroughly. ENJOY!!!

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Kool-aid/Jello Popsicles

Son Jason called and asked me for Grandma Brooker's popsicle recipe. I tried to give it to him from memory and he too thought I was close but I decided to do a search and see if I could come up with it. This recipe is it and they are ever so much more flavorful than any you can buy.


Recipe:   KOOL - AID POPSICLES        9/1/2010
Category:
Author:   Grandma Brooker

1 sm. pkg. Jello, any flavor
1 envelope unsweetened Kool-Aid, same flavor
1 c. sugar
2 c. boiling water
2 c. cold water


Dissolve Jello, Kool-Aid and sugar in boiling water. Add cold water. Pour liquid into
small cups and place in freezer. When they are slightly firm insert popsicle sticks
into the cup. Freeze overnight. Our favorites are grape, cherry, and berry blue.

Runza casserole

This is what we are having for supper. I always cut the recipe in half...easily done.
Recipe: Runza Casserole 10/18/2007
Category: Main Dish
2 lb Hamburger
2 Onion,Finely Chopped
4 c Cabbage,Shredded
Salt & Pepper,To Taste
2 Refrigerated Crescent Rolls
1 lb Mozzarella Cheese,Shredded

Note: One of my standby recipes. One that Butch is always happy to
see on the table. ]
Brown hamburger and onion, drain. Put cabbage on top of meat and let
steam for a few minutes. Add salt and pepper. Using one tube, spread
the crescent roll pieces over bottom of a 9x 13 inch pan. Spread
hamburger/cabbage mixture on top. Add layer of cheese. Using the second
tube of crescents, put pieces on top of cheese. Bake in 350 F. degree
oven for 35 to 40 minutes, covering with foil the last 10 minutes to
soften the crust

Recipe:   Beef Brisket        11/9/2013

Category: Meat

Author:   Leslie Cleaveland

4-5 lb fresh beef brisket

1 pkg dry onion soup mix

1 med. onion, sliced and separated into rings

2 med. stalks of celery, chopped

1 12 oz bottle of chili sauce

1 12 oz bottle of water

1 12 oz can beer (NOT light beer)

Sprinkle soup over meat. Put onions and celery on top. Combine chili sauce, water

and beer. Pour over meat . Bake covered in 350 degree oven one hour for each

pound of meat. Cool in refrigerator overnight. Remove grease that rises to the top.

Slice meat across grain. Heat slices in the cooking liquid. Pour some over slices to

serve. Freezes well.

Recipe:   CHICKEN SALAD SANDWICHES        11/9/2013

Category:

Author:   Kay Stilson

Printed from COOKS.COM

  3 c. chicken, cooled

  1 c. onion, finely diced

  3/4 c. mayonnaise

  3/4 tsp. salt

  1 c. celery, finely diced

  1 c. Velveeta chunks, diced

 3 tsp. lemon juice

Mix together and put on buns. Bake 15 minutes at 350 degrees. Lay buns in foil in

pan and cover with foil.

Recipe:   Santa Fe Soup        11/9/2013

Category:

Author:Peggy Gordon   

1 lb hamburger

1 lb Velveeta cheese

1 can corn - undrained

1 can kidney or black beans - undrained

1 can stewed tomatoes - undrained

1 can tomatoes w/ green chilies or Rotel

2 T. taco seasoning

Fry hamburger with some onions. Drain fat and pour into crock pot. Dice cheese

and put in crock pot. Add all remaining ingredients and simmer for 3 hours.

Hobo Chowder  

 Cream turns an ordinary soup into a rich feast. Frozen potatoes make it snappy. Canned ham carries in your pantry for emergencies.

Medium onion, peeled and diced

2 tablespoons vegetable oil

1 pound canned ham, drained and finely diced

16-ounce package hashed brown potatoes, thawed

½ teaspoon ground nutmeg

1 teaspoon powdered chicken bouillon

3 cups milk (or more to taste)

8-ounce carton of heavy cream

Freshly ground pepper

Sizzle the onion in hot oil, gradually adding diced ham. Keep stirring over high heat while folding in the potatoes as brown bits form. Reduce heat and add nutmeg, bouillon and 3 cups milk. Cover and simmer 10 minutes or until vegetables are tender. Stir in cream to heat through. Do not boil.  Add more milk if it’s too thick. Pass the pepper grinder. Serves 6.

   Cook’s note: If you have a blender or food processor on board, puree leftovers to make a delicious vichyssoise. Serve it cold with a garnish of sliced scallions, minced parsley or chopped chives.