from Lisa
2 Slices OSCAR MAYER Lower Sodium Bacon, finely chopped
1 large onion, chopped
1 lb. green beans, trimmed, cut into 1-1/2-inch lengths
1/2 cup fat-free reduced-sodium chicken broth
1/4 tsp. pepper
4 plum tomatoes (about 1/2 lb.), chopped
COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir until crisp-tender.
ADD beans, broth and pepper; stir. Bring to boil; cover. Simmer on medium-low heat 40 min. or until beans are tender.
STIR in tomatoes; cook on medium-high heat 3 min. or until tomatoes are heated through. Transfer to serving dish; top with bacon.
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 8 servings
Monday, July 6, 2009
Hot Bleu Cheese Appetizer
Hot Bleu Cheese Appetizer
from Aunt Jane
1 stick butter—melted
1 can buttermilk biscuits (12oz.)
1 package of crumbled bleu cheese (4oz.)
Preheat oven to 450 degrees. Melt stick of butter in a baking pan (I use a pie pan.) Cut biscuits into quarters and roll lightly into balls. Place biscuits in pan and roll in butter. Spread crumbled bleu cheese on top. Bake for 15 minutes or until lightly browned.
from Aunt Jane
1 stick butter—melted
1 can buttermilk biscuits (12oz.)
1 package of crumbled bleu cheese (4oz.)
Preheat oven to 450 degrees. Melt stick of butter in a baking pan (I use a pie pan.) Cut biscuits into quarters and roll lightly into balls. Place biscuits in pan and roll in butter. Spread crumbled bleu cheese on top. Bake for 15 minutes or until lightly browned.
Italian Antipasto Squares
Italian Antipasto Squares
from Aunt Jane
2 packages of 8 crescent rolls
1/4 lb genoa salami thinly sliced
1/4 lb swiss cheese thinly sliced
1/4lb pepperoni thinly sliced
1/4 provolone cheese thinly sliced
1/4 lb capocollo (cured Italian ham) or cooked ham thinly sliced
1 (12-oz.) jar of roasted red bell peppers, drained
3 eggs slightly beaten
3 tbsp parmesan cheese
1/2 tsp garlic powder
1/2 tsp pepper
Spray 9x13 pan with PAM. Spread 8 rolls (1 pkg) on bottom, firmly pressing perforations to seal and ¾ inch up the sides to form crust. Layer next 5 ingredients as listed above. Add parmesan, garlic powder and pepper to beaten eggs and pour on top of last layer keeping a small amount (about 1/3) of egg mixture to “paint” on top. Layer roasted peppers over top. Spread 8 rolls over top pinching edges to seal. Paint remaining egg mixture over rolls.
Bake covered with foil at 350 degree oven for 30 minutes. Uncover and bake another 15 to 20 minutes until top is browned. Cut into small squares and serve warm.
from Aunt Jane
2 packages of 8 crescent rolls
1/4 lb genoa salami thinly sliced
1/4 lb swiss cheese thinly sliced
1/4lb pepperoni thinly sliced
1/4 provolone cheese thinly sliced
1/4 lb capocollo (cured Italian ham) or cooked ham thinly sliced
1 (12-oz.) jar of roasted red bell peppers, drained
3 eggs slightly beaten
3 tbsp parmesan cheese
1/2 tsp garlic powder
1/2 tsp pepper
Spray 9x13 pan with PAM. Spread 8 rolls (1 pkg) on bottom, firmly pressing perforations to seal and ¾ inch up the sides to form crust. Layer next 5 ingredients as listed above. Add parmesan, garlic powder and pepper to beaten eggs and pour on top of last layer keeping a small amount (about 1/3) of egg mixture to “paint” on top. Layer roasted peppers over top. Spread 8 rolls over top pinching edges to seal. Paint remaining egg mixture over rolls.
Bake covered with foil at 350 degree oven for 30 minutes. Uncover and bake another 15 to 20 minutes until top is browned. Cut into small squares and serve warm.
Spaghetti Pie
Spaghetti Pie
from Aunt Jane
Cook one pound of spaghetti.
Drain and put in a greased 13x9 baking dish. (see note below)
Put slices from one package of provolone cheese (6-8 slices) over spaghetti.
Spread a one pound package of shredded mozzarella cheese over the provolone.
Brown one pound of ground beef (I use the same pot I cooked the spaghetti in to minimize mess) leaving a little chunky. You can add a clove or two of minced garlic as you brown beef if desired. Drain off fat.
Add a 32 ounce jar of spaghetti sauce to beef.
Pour beef mixture over top of the casserole. You can push down into the sides if it starts to spill over.
Cover loosely with foil.
Bake until hot. If baking right away bake at 350 degrees for 30 minutes. If made ahead of time and refrigerated you may need to increase baking time to 45-60 minute. Bake until heated through.
Note: I changed the recipe slightly at this point. I add a few table spoons of the spaghetti sauce and a handful of the mozzarella into the spaghetti and toss it to mix it throughout then continue with step 4.
from Aunt Jane
Cook one pound of spaghetti.
Drain and put in a greased 13x9 baking dish. (see note below)
Put slices from one package of provolone cheese (6-8 slices) over spaghetti.
Spread a one pound package of shredded mozzarella cheese over the provolone.
Brown one pound of ground beef (I use the same pot I cooked the spaghetti in to minimize mess) leaving a little chunky. You can add a clove or two of minced garlic as you brown beef if desired. Drain off fat.
Add a 32 ounce jar of spaghetti sauce to beef.
Pour beef mixture over top of the casserole. You can push down into the sides if it starts to spill over.
Cover loosely with foil.
Bake until hot. If baking right away bake at 350 degrees for 30 minutes. If made ahead of time and refrigerated you may need to increase baking time to 45-60 minute. Bake until heated through.
Note: I changed the recipe slightly at this point. I add a few table spoons of the spaghetti sauce and a handful of the mozzarella into the spaghetti and toss it to mix it throughout then continue with step 4.
BAKED APPLE FRENCH TOAST
BAKED APPLE FRENCH TOAST
from Aunt Jane
1 large loaf or 2 small loaves French bread
8 eggs
3 cups milk
3/4 cup sugar
I tablespoon vanilla extract
5 Granny Smith apples
2 teaspoons ground cinnamon
2 tablespoons butter or margarine
Preheat oven to 400° F. Spray 9" x 13" Baker lightly with non-stick vegetable spray. Cut bread into 1 1/2-inch slices with Serrated Bread Knife and arrange closely in a single layer in Baker. In Batter Bowl, beat eggs lightly. Beat in milk, 1/4 cup of the sugar, and vanilla using 10-inch Whisk. Pour half of egg-milk mixture over bread.
Peel, core and slice apples with Apple Peeler/Corer/Slicer. Arrange apple rings evenly over bread in Baker; pour remaining egg-milk mixture over apples. Mix remaining 1/2 cup of sugar with cinnamon in Flour/Sugar Shaker. Sprinkle evenly over apples, then dot with butter.* Bake 35 minutes. Cool 5 to 10 minutes, then cut into squares and serve with maple syrup.
Yield: 12 servings
(For 6 servings, divide recipe in half and bake in Deep Dish Baker about 20 minutes.)
*Baked Apple French Toast can be prepared ahead to this point, covered with plastic wrap, and refrigerated overnight, then baked for 50 minutes the next morning.
from Aunt Jane
1 large loaf or 2 small loaves French bread
8 eggs
3 cups milk
3/4 cup sugar
I tablespoon vanilla extract
5 Granny Smith apples
2 teaspoons ground cinnamon
2 tablespoons butter or margarine
Preheat oven to 400° F. Spray 9" x 13" Baker lightly with non-stick vegetable spray. Cut bread into 1 1/2-inch slices with Serrated Bread Knife and arrange closely in a single layer in Baker. In Batter Bowl, beat eggs lightly. Beat in milk, 1/4 cup of the sugar, and vanilla using 10-inch Whisk. Pour half of egg-milk mixture over bread.
Peel, core and slice apples with Apple Peeler/Corer/Slicer. Arrange apple rings evenly over bread in Baker; pour remaining egg-milk mixture over apples. Mix remaining 1/2 cup of sugar with cinnamon in Flour/Sugar Shaker. Sprinkle evenly over apples, then dot with butter.* Bake 35 minutes. Cool 5 to 10 minutes, then cut into squares and serve with maple syrup.
Yield: 12 servings
(For 6 servings, divide recipe in half and bake in Deep Dish Baker about 20 minutes.)
*Baked Apple French Toast can be prepared ahead to this point, covered with plastic wrap, and refrigerated overnight, then baked for 50 minutes the next morning.
Escalloped Corn Casserole
Escalloped Corn Casserole
from Aunt Jane
1 small onion, chopped
2 T butter
1-16 ounce can creamed corn
1-16 ounce can whole kernel corn, drained
1-8 ounce container sour cream
2 eggs, beaten
1-8½ ounce package of cornbread mix
1-4 ounce can chopped green chilies, drained
½ cup shredded cheese
Cook chopped onion in 2T butter for about 4 minutes in microwave.
Preheat oven to 350 degrees. I large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies, onion, and cheese. Pour batter into greased 13x9 inch glass baking dish. Bake 45 minutes or until lightly browned and wooden pick inserted in center comes out clean.
Yields: 6-8 servings
from Aunt Jane
1 small onion, chopped
2 T butter
1-16 ounce can creamed corn
1-16 ounce can whole kernel corn, drained
1-8 ounce container sour cream
2 eggs, beaten
1-8½ ounce package of cornbread mix
1-4 ounce can chopped green chilies, drained
½ cup shredded cheese
Cook chopped onion in 2T butter for about 4 minutes in microwave.
Preheat oven to 350 degrees. I large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies, onion, and cheese. Pour batter into greased 13x9 inch glass baking dish. Bake 45 minutes or until lightly browned and wooden pick inserted in center comes out clean.
Yields: 6-8 servings
Fruit and Yogurt Parfait/Trifle
Fruit and Yogurt Parfait/trifle
from Jill
I made this for a breakfast pot luck and it was a huge hit!
A layer of vanilla lowfat yogurt on the bottom
A layer of angel food cake (this last minute idea was a hit!)
A layer of thawed frozen berries (strawberries, blackberries, rasberries,
blueberries)
A layer of yogurt
A layer of berries
A dob of yogurt
from Jill
I made this for a breakfast pot luck and it was a huge hit!
A layer of vanilla lowfat yogurt on the bottom
A layer of angel food cake (this last minute idea was a hit!)
A layer of thawed frozen berries (strawberries, blackberries, rasberries,
blueberries)
A layer of yogurt
A layer of berries
A dob of yogurt
Homemade Sloppy Joe
MIL's Homemade Sloppy Joe
from Cathy
3+ lbs of browned ground beef
about a bottle of ketchup to coat the beef
a few sprinkles of
worsteshire to taste
a few sprinkles of yellow mustard
brown sugar to
taste
simmer for about 30 minutes.
from Cathy
3+ lbs of browned ground beef
about a bottle of ketchup to coat the beef
a few sprinkles of
worsteshire to taste
a few sprinkles of yellow mustard
brown sugar to
taste
simmer for about 30 minutes.
McCormick Pasta Salad
McCormick Pasta Salad
from Jen/Jill
1 lbs very thin spaghetti, broken in 3rds (I use rotini)
1 bottle of McCormick Salad Dressing Supreme
Dice Veggies:
1 small Onion
1 medium Cucumber
1 mediaum Tomato
1 small Green Pepper
16 oz Zesty Italian Dressing
Mix and serve or refrigerate
from Jen/Jill
1 lbs very thin spaghetti, broken in 3rds (I use rotini)
1 bottle of McCormick Salad Dressing Supreme
Dice Veggies:
1 small Onion
1 medium Cucumber
1 mediaum Tomato
1 small Green Pepper
16 oz Zesty Italian Dressing
Mix and serve or refrigerate
Cocktail Meatballs
Cocktail Meatballs
from Jen
5 lbs Package Italian Style Meatballs
2 - 12 oz Chili Jars (Heinz)
1 - 32 oz Grape Jelly
Cook on high in the crockpot for 2.5 - 3 hours
from Jen
5 lbs Package Italian Style Meatballs
2 - 12 oz Chili Jars (Heinz)
1 - 32 oz Grape Jelly
Cook on high in the crockpot for 2.5 - 3 hours
Dillweed Dip
Dillweed Dip
from Jill
My favorite dip. I love serving this in pampered chef chilizane because the dip stays cold for hours.
1 Round corn rye, hollowed (I've also used pretzels)
8 oz Sour Cream
1 cup Mayo
1 Tsp Dillweed
1 Tbsp minced dry onons
1 Tbsp Parsley Flakes
1 tsp Dry Mustard
Dash of Salt
Combine the ingredients, best to do it the night before so the flavors really come out.
Serve by placing the dip inside the corn rye and the rye arround it on a platter.
from Jill
My favorite dip. I love serving this in pampered chef chilizane because the dip stays cold for hours.
1 Round corn rye, hollowed (I've also used pretzels)
8 oz Sour Cream
1 cup Mayo
1 Tsp Dillweed
1 Tbsp minced dry onons
1 Tbsp Parsley Flakes
1 tsp Dry Mustard
Dash of Salt
Combine the ingredients, best to do it the night before so the flavors really come out.
Serve by placing the dip inside the corn rye and the rye arround it on a platter.
Walnut Pumpkin Roll Dessert
Walnut Pumpkin Roll Dessert
from Jill (love this!)
Ingredients:
· 3 Eggs
· 1 cup granulated sugar
· 2/3 cup canned pumpkin
· 1 cup cake flour
· 1 tsp. baking soda
· 2 tsp. ground cinnamon
· 1 cup walnut pieces
· Powdered sugar
Cream Cheese Filling
· 1 package cream cheese (8 oz), softened
· 1 ½ cups powdered sugar
· ¼ cup butter/margarine , softened
· ¾ tsp. vanilla
· Heat oven to 375°F. Line jelly roll pan, 15 ½ x 10 ½ x 1 inch, with aluminum foil; grease generously.
· Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored. Gradually beat in granulated sugar and pumpkin.
· Gradually add flour, baking soda and cinnamon, beating just until batter is smooth. Pour evenly into pan. Sprinkle with walnuts.
· Bake 10 to 15 minutes or until toothpick comes out clean.
· Immediately loosen from edges of pan; invert into towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack.
· Unroll and spread with cream cheese filling. Roll up; wrap in plastic wrap. Refrigerate 2 hours. Sprinkle with powdered sugar. Refrigerate any remaining cake.
Cream Cheese Filling:
· Beat powdered sugar, cream cheese, butter/margarine and vanilla on medium speed until smooth.
Makes 10 to 12 servings.
from Jill (love this!)
Ingredients:
· 3 Eggs
· 1 cup granulated sugar
· 2/3 cup canned pumpkin
· 1 cup cake flour
· 1 tsp. baking soda
· 2 tsp. ground cinnamon
· 1 cup walnut pieces
· Powdered sugar
Cream Cheese Filling
· 1 package cream cheese (8 oz), softened
· 1 ½ cups powdered sugar
· ¼ cup butter/margarine , softened
· ¾ tsp. vanilla
· Heat oven to 375°F. Line jelly roll pan, 15 ½ x 10 ½ x 1 inch, with aluminum foil; grease generously.
· Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored. Gradually beat in granulated sugar and pumpkin.
· Gradually add flour, baking soda and cinnamon, beating just until batter is smooth. Pour evenly into pan. Sprinkle with walnuts.
· Bake 10 to 15 minutes or until toothpick comes out clean.
· Immediately loosen from edges of pan; invert into towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack.
· Unroll and spread with cream cheese filling. Roll up; wrap in plastic wrap. Refrigerate 2 hours. Sprinkle with powdered sugar. Refrigerate any remaining cake.
Cream Cheese Filling:
· Beat powdered sugar, cream cheese, butter/margarine and vanilla on medium speed until smooth.
Makes 10 to 12 servings.
Risky Chicken Salad
Chicken salad
from Jill
2 1/2 to 3 cups diced cooked chicken
1/2 cup diced celery
3 to 4 tablespoons finely chopped purple onion
1/4 to 1/2 cup mayonnaise, or more, to taste
2 teaspoons lemon juice
Dash pepper
dash celery seed
dash old bay
few drops of mustard
Salt to taste
I haven't actually made this and I kinda made it up based on some other recipes. But I think it would be good.
from Jill
2 1/2 to 3 cups diced cooked chicken
1/2 cup diced celery
3 to 4 tablespoons finely chopped purple onion
1/4 to 1/2 cup mayonnaise, or more, to taste
2 teaspoons lemon juice
Dash pepper
dash celery seed
dash old bay
few drops of mustard
Salt to taste
I haven't actually made this and I kinda made it up based on some other recipes. But I think it would be good.
Cinnomon-Sugared Nuts
Cinnomon-Sugared Nuts
from Jill
1 Tbsp slightly beaten egg white
2 cups pecan halves, unblanched almonds, or walnut haves
1/4 cup sugar
2 tsps ground cinimon
1/4 tsp nutmeg
1/4 tsp ground cloves
Mix egg whites and nuts until they are coated and stickly.
Mix remaining ingredients and sprinkle over nuts
spread in ungreased pan
Bake @ 300 degrees for 30 minutes or until toasted.
Seve slightly warm
from Jill
1 Tbsp slightly beaten egg white
2 cups pecan halves, unblanched almonds, or walnut haves
1/4 cup sugar
2 tsps ground cinimon
1/4 tsp nutmeg
1/4 tsp ground cloves
Mix egg whites and nuts until they are coated and stickly.
Mix remaining ingredients and sprinkle over nuts
spread in ungreased pan
Bake @ 300 degrees for 30 minutes or until toasted.
Seve slightly warm
Fruit Salsa with Cinnamon Pita Chips
Fruit Salsa
from Nancy
2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
8 ounces of raspberries (I put these in whole)
1 pound of strawberries, cut in half and then quartered
2 tablespoons of white sugar
1 tablespoon of brown sugar
3 tablespoons of fruit preserves, any flavor (I use strawberry preserves)
1 tablespoon of fruit freshener (optional)
Other options:
I use blackberries in this recipe when available.
You can use other fruits when they are in season.
Serve with 2 bags of Stacy’s Cinnamon sugar pita chips
from Nancy
2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
8 ounces of raspberries (I put these in whole)
1 pound of strawberries, cut in half and then quartered
2 tablespoons of white sugar
1 tablespoon of brown sugar
3 tablespoons of fruit preserves, any flavor (I use strawberry preserves)
1 tablespoon of fruit freshener (optional)
Other options:
I use blackberries in this recipe when available.
You can use other fruits when they are in season.
Serve with 2 bags of Stacy’s Cinnamon sugar pita chips
Broccoli Salad
Broccoli Salad
from Mom
1 large head broccoli (chopped fine)
1 medium onion (chopped fine)
½ bacon fried, drained and crumbled
4 oz shredded cheddar cheese
Dressing
½ c Mayonnaise
1 TBL Vinegar
1/7 cup sugar
Toss all ingredients together
from Mom
1 large head broccoli (chopped fine)
1 medium onion (chopped fine)
½ bacon fried, drained and crumbled
4 oz shredded cheddar cheese
Dressing
½ c Mayonnaise
1 TBL Vinegar
1/7 cup sugar
Toss all ingredients together
Spicy Sausage Dip
Spicy Sausage Dip
from Kristin
1 pkg. hot sausage (fat, plastic wrapped tube of sausage)
1 pkg of mild sausage (fat, plastic wrapped tube of sausage)
2 - 8 oz. packages of cream cheese
2 cans of Original Rotel diced tomatoes and chilies (found in Mexican food section)
Break up/crumble and brown sausage in skillet. Drain out grease. Add browned sausage and remaining ingredients into crock pot. Cook on high for first 30 min. to an hour, depending on how hot your crock pot cooks. Then turn down to low and serve with crackers or Fritos corn chips.
Enjoy!!
from Kristin
1 pkg. hot sausage (fat, plastic wrapped tube of sausage)
1 pkg of mild sausage (fat, plastic wrapped tube of sausage)
2 - 8 oz. packages of cream cheese
2 cans of Original Rotel diced tomatoes and chilies (found in Mexican food section)
Break up/crumble and brown sausage in skillet. Drain out grease. Add browned sausage and remaining ingredients into crock pot. Cook on high for first 30 min. to an hour, depending on how hot your crock pot cooks. Then turn down to low and serve with crackers or Fritos corn chips.
Enjoy!!
Buffalo Chicken Dip
Buffalo Chicken Dip (Mom's Recipe)
from Kristin
2 - 10 oz. cans of white chicken meat
2 - 8 oz. packages of cream cheese
2 cups of shredded cheddar cheese (1 - 8oz. Pkg.)
1 - 6 oz. bottle of Texas Pete Hot Sauce
Mix all ingredients together in a crock pot and cook on high for first 30 min. to an hour, depending on how hot your crock pot cooks. Then turn down to low and serve with crackers or tortilla chips.
from Kristin
2 - 10 oz. cans of white chicken meat
2 - 8 oz. packages of cream cheese
2 cups of shredded cheddar cheese (1 - 8oz. Pkg.)
1 - 6 oz. bottle of Texas Pete Hot Sauce
Mix all ingredients together in a crock pot and cook on high for first 30 min. to an hour, depending on how hot your crock pot cooks. Then turn down to low and serve with crackers or tortilla chips.
CHILLE GARLIC SHRIMP
CHILLE GARLIC SHRIMP
from Aunt Joyce
1 pound fresh large shrimp'1 pkg McCormick BagnSeason Buffalo Wing flavor
5 Tbsp unsalted butter
2 tsp bottled minced garlic
1/4 tsp red pepper flakes
1/4 c coarsly chopped fresh cilantro
2 tsp line juice and wedges
Rinse shrimp with cold water, pat dry with paper towel. Add shrimp and seasoning to bag and shake to coat.
In skillet combine butter, garlic and red pepper over medium heat. When melted, turn heat to medium high, careful not to burn butter or garlic.
Add shrimp when butter begins to pop and sizzle
Cook and stir 4 - 5 min till shrimp is opaque
cook till heated through - do not overcook
Remove pan from heat, stir in cilantro and line
SERVE WITH
12 OZ petite green beans (frozen)
1 Tbsp butter
2 tsp. lemon zest
1 tsp lemon pepper
black pepper
I often keep bags of frozen shrimp in my freezer..the kind that is cooked and peeled. I buy them when half price or buy one get one...and use these in the recipes...just as good..almost.
from Aunt Joyce
1 pound fresh large shrimp'1 pkg McCormick BagnSeason Buffalo Wing flavor
5 Tbsp unsalted butter
2 tsp bottled minced garlic
1/4 tsp red pepper flakes
1/4 c coarsly chopped fresh cilantro
2 tsp line juice and wedges
Rinse shrimp with cold water, pat dry with paper towel. Add shrimp and seasoning to bag and shake to coat.
In skillet combine butter, garlic and red pepper over medium heat. When melted, turn heat to medium high, careful not to burn butter or garlic.
Add shrimp when butter begins to pop and sizzle
Cook and stir 4 - 5 min till shrimp is opaque
cook till heated through - do not overcook
Remove pan from heat, stir in cilantro and line
SERVE WITH
12 OZ petite green beans (frozen)
1 Tbsp butter
2 tsp. lemon zest
1 tsp lemon pepper
black pepper
I often keep bags of frozen shrimp in my freezer..the kind that is cooked and peeled. I buy them when half price or buy one get one...and use these in the recipes...just as good..almost.
CREOLE SHRIMP STOGANOFF and CAJUN NOODLES
CREOLE SHRIMP STOGANOFF
from Aunt Joyce
1 pound of medium shrimp (I use the cooked, peeled shrimp here also)
2 Tbsp unsalted butter
6 oz sliced mushrooms (I have used fresh and canned..usually both come 8 oz and I use all)
14.5 oz can diced tomatoes with green pepper, celery, onions
1 can cream of mushroom soup..healthy request or whatever you have on hand
1 tsp salt free all purpose seasoning or seasonall
3/4 tsp chilli powder
1/4 tsp cayenne
1/2 cup light sour cream
1 recipe cajun buttered noodles
Melt butter, add mushrooms, cook 5 min.
Add shrimp...cook and stir 3 min.
add tomatoes, soup, seasonings..stir
bring to boil, reduce heat, simmer 5 min
stir in sour cream..heat
serve over noodles
CAJUN NOODLES
8 oz noodles
3 T butter
1 1/2 tsp cajun seasoning
1/2 tsp paprika
from Aunt Joyce
1 pound of medium shrimp (I use the cooked, peeled shrimp here also)
2 Tbsp unsalted butter
6 oz sliced mushrooms (I have used fresh and canned..usually both come 8 oz and I use all)
14.5 oz can diced tomatoes with green pepper, celery, onions
1 can cream of mushroom soup..healthy request or whatever you have on hand
1 tsp salt free all purpose seasoning or seasonall
3/4 tsp chilli powder
1/4 tsp cayenne
1/2 cup light sour cream
1 recipe cajun buttered noodles
Melt butter, add mushrooms, cook 5 min.
Add shrimp...cook and stir 3 min.
add tomatoes, soup, seasonings..stir
bring to boil, reduce heat, simmer 5 min
stir in sour cream..heat
serve over noodles
CAJUN NOODLES
8 oz noodles
3 T butter
1 1/2 tsp cajun seasoning
1/2 tsp paprika
Shrimp Etouffee
Shrimp Etouffee
from Aunt Joyce
4 Servings
1/2 cup (1 stick) butter
1/2 cup chilli sauce (I dump in the whole 12 ounce bottle)
1/4 cup chopped onion (I chop the whole onion and toss it in)
1/4 cup chopped celery (I chop two sticks)
2 pounds shrimp, shelled, deveined and seasoned with salt, pepper and cayenne
1/4 cup dry white wine (or pink or whatever..it cooks out)..I guess you could sub water.
1/4 cup chopped parsley
2 Tbsp minced shallot (I usually never have these to put in)
Freshly cooked rice
Melt butter in large skillet over medium-high heat. Add chilli sauce, onion and celery and saute until vegetables are tender. Add shrimp and wine and saute until shrimp loses its transparency, about 5 minutes. Stir in parsley and shallot. Serve immediately over rice.
****I usually always go the Giant buy the shrimp already cooked and shelled..come home pull off the tails...lay them out on a plate, season with S&P and cayenne
***I also loved this served with penne pasta.
from Aunt Joyce
4 Servings
1/2 cup (1 stick) butter
1/2 cup chilli sauce (I dump in the whole 12 ounce bottle)
1/4 cup chopped onion (I chop the whole onion and toss it in)
1/4 cup chopped celery (I chop two sticks)
2 pounds shrimp, shelled, deveined and seasoned with salt, pepper and cayenne
1/4 cup dry white wine (or pink or whatever..it cooks out)..I guess you could sub water.
1/4 cup chopped parsley
2 Tbsp minced shallot (I usually never have these to put in)
Freshly cooked rice
Melt butter in large skillet over medium-high heat. Add chilli sauce, onion and celery and saute until vegetables are tender. Add shrimp and wine and saute until shrimp loses its transparency, about 5 minutes. Stir in parsley and shallot. Serve immediately over rice.
****I usually always go the Giant buy the shrimp already cooked and shelled..come home pull off the tails...lay them out on a plate, season with S&P and cayenne
***I also loved this served with penne pasta.
Apricot Chicken Divine
Apricot Chicken Divine
from Aunt Joyce
2 T margarine. 2 T Olive Oil, 6 chicken breasts, 1/2 c. flour, 1 tsp. salt, 1/2 c. apricot preserves, 1 T dijon mustard, 1/2 c yogurt
\375 degree oven
Melt margarine and oil in baking pan
Shake Chicken in plastic bag with flour and salt till coated
place chicken in single layer and bake 25 min
Combine preserves, mustart and yogurt
spread on chicken and bake 25 min
serve with rice
from Aunt Joyce
2 T margarine. 2 T Olive Oil, 6 chicken breasts, 1/2 c. flour, 1 tsp. salt, 1/2 c. apricot preserves, 1 T dijon mustard, 1/2 c yogurt
\375 degree oven
Melt margarine and oil in baking pan
Shake Chicken in plastic bag with flour and salt till coated
place chicken in single layer and bake 25 min
Combine preserves, mustart and yogurt
spread on chicken and bake 25 min
serve with rice
Crispy Parmesan Chicken
Crispy Parmesan Chicken
from Aunt Joyce
About 4 servings
1 (1.5-ounce) envelope dry spaghetti sauce mix
1-1/3 cups bread crumbs
1/3 cup grated Parmesan cheese
1 (8-ounce) can tomato sauce
1 (3- to 4-pound) chicken, cut into 8 pieces
2 tablespoons olive oil
Preheat oven to 400°F. Line a 9" x 13" baking dish with foil. In a shallow dish, combine spaghetti sauce mix, bread crumbs, and cheese. Place tomato sauce in another shallow dish. Dip chicken pieces in tomato sauce then into bread crumb mixture, coating completely.
Place chicken in baking dish and drizzle with oil.
Bake 50 to 55 minutes, or until no pink remains in chicken.
from Aunt Joyce
About 4 servings
1 (1.5-ounce) envelope dry spaghetti sauce mix
1-1/3 cups bread crumbs
1/3 cup grated Parmesan cheese
1 (8-ounce) can tomato sauce
1 (3- to 4-pound) chicken, cut into 8 pieces
2 tablespoons olive oil
Preheat oven to 400°F. Line a 9" x 13" baking dish with foil. In a shallow dish, combine spaghetti sauce mix, bread crumbs, and cheese. Place tomato sauce in another shallow dish. Dip chicken pieces in tomato sauce then into bread crumb mixture, coating completely.
Place chicken in baking dish and drizzle with oil.
Bake 50 to 55 minutes, or until no pink remains in chicken.
CREAM OF CRAB SOUP (#2)
CREAM OF CRAB SOUP (#2)
from Aunt Joyce
1 stick butter
1 c. flour
1 can cream of chicken
5 c. whole milk (can substitute portion of whole milk with cream for a richer flavor)
1 lb. crab meat
In large pot, melt butter, add milk and soup
Mix with electric beaters and gradually add in flour until free and smooth.
Add Old Bay to taste. 2-3 Tbls. at a time. (Start low - you can always add more layer)
Add crab meat and blend slowly into milk mixture, being careful not to break up lumps of crab meat.
Pour mixture into crock pot - set on low and cook until thick.
STIR FREQUENTLY - Tasting and adding Old Bay as needed.
Recipe can be easily doubled with using a large crock pot. Can also be made on stove top on very low temperature.
from Aunt Joyce
1 stick butter
1 c. flour
1 can cream of chicken
5 c. whole milk (can substitute portion of whole milk with cream for a richer flavor)
1 lb. crab meat
In large pot, melt butter, add milk and soup
Mix with electric beaters and gradually add in flour until free and smooth.
Add Old Bay to taste. 2-3 Tbls. at a time. (Start low - you can always add more layer)
Add crab meat and blend slowly into milk mixture, being careful not to break up lumps of crab meat.
Pour mixture into crock pot - set on low and cook until thick.
STIR FREQUENTLY - Tasting and adding Old Bay as needed.
Recipe can be easily doubled with using a large crock pot. Can also be made on stove top on very low temperature.
CREAM OF CRAB SOUP (#1)
CREAM OF CRAB SOUP (#1)
from Aunt Joyce
1 can cream of celery soup
1 can cream of aspargus soup
2 tabl butter or margarine
2 tabl chopped onoin
2 cans of half and half
1 lb crab meat
1 bottle merlot
saute butter and onion
mix in rest of ingredents except wine
simmer together but donot boil.
while you are waiting to finish drink the winecrock pot and said it was wonderful..thought you might enjoy.
from Aunt Joyce
1 can cream of celery soup
1 can cream of aspargus soup
2 tabl butter or margarine
2 tabl chopped onoin
2 cans of half and half
1 lb crab meat
1 bottle merlot
saute butter and onion
mix in rest of ingredents except wine
simmer together but donot boil.
while you are waiting to finish drink the winecrock pot and said it was wonderful..thought you might enjoy.
Chicken Parmagiana
Chicken Parmagiana
from Aunt Jane
8 chicken scaloppini
¼ cup seasoned flour
2 eggs, beaten
½ cup fine dry breadcrumbs
5 tablespoons of oil
1 cup marinara sauce
½ pound mozzarella, thinly sliced
½ cup grated parmesan cheese
Dip scaloppini in flour to coat lightly, shake off excess. Dip in beaten egg, then coat with breadcrumbs. In large skillet, quickly sauté scaloppini in hot oil until golden brown on both sides. Drain on absorbent paper towel. Arrange scaloppini in shallow baking dish or casserole. Cover with marinara sauce and mozzarella cheese. Sprinkle with Parmesan cheese and bake in a 350 degree oven for 15 minutes.
Makes 4 servings.
from Aunt Jane
8 chicken scaloppini
¼ cup seasoned flour
2 eggs, beaten
½ cup fine dry breadcrumbs
5 tablespoons of oil
1 cup marinara sauce
½ pound mozzarella, thinly sliced
½ cup grated parmesan cheese
Dip scaloppini in flour to coat lightly, shake off excess. Dip in beaten egg, then coat with breadcrumbs. In large skillet, quickly sauté scaloppini in hot oil until golden brown on both sides. Drain on absorbent paper towel. Arrange scaloppini in shallow baking dish or casserole. Cover with marinara sauce and mozzarella cheese. Sprinkle with Parmesan cheese and bake in a 350 degree oven for 15 minutes.
Makes 4 servings.
Chicken Piccata
Chicken Piccata
from Aunt Jane
8 Perdue scaloppini (or about 1 lb. boneless chicken breast sliced thinly to ¼ inch thickness—use mallet to even out)
¼ cup seasoned flour
¼ cup (½ stick) butter or margarine
Juice of one lemon
½ cup of chicken bouillon
4 lemon slices (optional)
¼ cup chopped parsley
Dip scaloppini in flour to coat lightly, shake off excess. Sauté scaloppini in butter until lightly browned on both sides. Add lemon juice and bouillon to pan. Increase heat and cook 5 minutes more, turning scaloppini frequently in sauce. Garnish with lemon slices and parsley.
Makes 4 servings.
from Aunt Jane
8 Perdue scaloppini (or about 1 lb. boneless chicken breast sliced thinly to ¼ inch thickness—use mallet to even out)
¼ cup seasoned flour
¼ cup (½ stick) butter or margarine
Juice of one lemon
½ cup of chicken bouillon
4 lemon slices (optional)
¼ cup chopped parsley
Dip scaloppini in flour to coat lightly, shake off excess. Sauté scaloppini in butter until lightly browned on both sides. Add lemon juice and bouillon to pan. Increase heat and cook 5 minutes more, turning scaloppini frequently in sauce. Garnish with lemon slices and parsley.
Makes 4 servings.
CHOCOLATE ‘CHEESE’ FUDGE
CHOCOLATE 'CHEESE' FUDGE
from Amy (and From Paula Deen)
Ingredients:
½ Pound Velveeta cheese - sliced
1 Cup butter
1 teaspoon pure vanilla extract
1 Cup chopped nuts, pecans, walnuts
2 (16 oz.) Boxes confectioners sugar
½ Cup cocoa powder
Directions:
1. Spray lightly - the bottom of a 9" square ( by 2 inch ) pan, with non-stick spray.
2. In a saucepan over medium heat ~ melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
3. In a large bowl ~ sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture, and stir until completely mixed. The candy will be very stiff.
4. Using your hands ~ remove the candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in the refrigerator, until candy if firm.
5. To serve - cut into squares.
Recipe summary:
Difficulty - easy
Prep. Time - 15 minutes
Cook time - 10 minutes
from Amy (and From Paula Deen)
Ingredients:
½ Pound Velveeta cheese - sliced
1 Cup butter
1 teaspoon pure vanilla extract
1 Cup chopped nuts, pecans, walnuts
2 (16 oz.) Boxes confectioners sugar
½ Cup cocoa powder
Directions:
1. Spray lightly - the bottom of a 9" square ( by 2 inch ) pan, with non-stick spray.
2. In a saucepan over medium heat ~ melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
3. In a large bowl ~ sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture, and stir until completely mixed. The candy will be very stiff.
4. Using your hands ~ remove the candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in the refrigerator, until candy if firm.
5. To serve - cut into squares.
Recipe summary:
Difficulty - easy
Prep. Time - 15 minutes
Cook time - 10 minutes
LOBSTER FRITTATA
LOBSTER FRITTATA
from Amy
AMOUNT CONTENTS
3 Medium-size yellow squash (3/4 Pound)
2 Red bell Pepper
1 Yellow bell pepper
1 Medium-size purple onion, peeled/diced
2 Garlic cloves
3 Tablespoons of Olive Oil
6 Large eggs
1/4 Cup of whipping cream
1 Teaspoon of Saffron threads
3 Tablespoons of chopped fresh Basil
1 ½ Teaspoon of fine-grain Sea Salt
½ Teaspoon of freshly ground pepper
1 Pound of steamed/boiled Lobster, cut into 1" pieces
( about 2 x 2 1/4 pound lobsters; can substitute with shrimp if you prefer)
2 Packages of Boursin Cheese, crumbled (2 x 5 ounces)
2 Cups of shredded Swiss cheese (2 x 8 ounces)
Instructions:
Cut the squash into 1/4 inch thick slices...Cut the bell peppers into 1/4 inch strips...Cut the onion in half, lengthwise, and slice...Mince the garlic.
Saute the squash, bell peppers, onion and the garlic in hot olive oil in a large skillet for 5-8 minutes or until crispy-tender.
Whisk together the eggs and the next five (5) ingredients...Stir in the lobster, Boursin cheese, Swiss cheese and the sauteed vegetables.
Pour into a buttered 10" spring-form pan...place the pan on a baking sheet.
Bake at 350' for 69 minutes or until set...let stand for 10 minutes before serving...Yields 8 servings.
from Amy
AMOUNT CONTENTS
3 Medium-size yellow squash (3/4 Pound)
2 Red bell Pepper
1 Yellow bell pepper
1 Medium-size purple onion, peeled/diced
2 Garlic cloves
3 Tablespoons of Olive Oil
6 Large eggs
1/4 Cup of whipping cream
1 Teaspoon of Saffron threads
3 Tablespoons of chopped fresh Basil
1 ½ Teaspoon of fine-grain Sea Salt
½ Teaspoon of freshly ground pepper
1 Pound of steamed/boiled Lobster, cut into 1" pieces
( about 2 x 2 1/4 pound lobsters; can substitute with shrimp if you prefer)
2 Packages of Boursin Cheese, crumbled (2 x 5 ounces)
2 Cups of shredded Swiss cheese (2 x 8 ounces)
Instructions:
Cut the squash into 1/4 inch thick slices...Cut the bell peppers into 1/4 inch strips...Cut the onion in half, lengthwise, and slice...Mince the garlic.
Saute the squash, bell peppers, onion and the garlic in hot olive oil in a large skillet for 5-8 minutes or until crispy-tender.
Whisk together the eggs and the next five (5) ingredients...Stir in the lobster, Boursin cheese, Swiss cheese and the sauteed vegetables.
Pour into a buttered 10" spring-form pan...place the pan on a baking sheet.
Bake at 350' for 69 minutes or until set...let stand for 10 minutes before serving...Yields 8 servings.
PEANUT BUTTER TANDY CAKE CAKE
PEANUT BUTTER TANDY CAKE CAKE
from Aunt Terry
Ingredients
4 Eggs 2 Tablespoons Butter or Margarine
2 Cups Sugar 1 Cup Milk
1 Teaspoon Vanilla Peanut Butter (Smooth not Chunky)
1 Teaspoon Baking Powder 6 Pack Plain Hershey Bars
2 Cups Flour
Beat eggs and sugar together, add vanilla, flour and baking powder. Heat milk and butter til hot. Slowly pour into mixture and beat well. Mixture will be thin.
Pour into greased 15 X 10 cookie sheet. Disposable ones that you can by 2 for $1.00 at grocery store work great.
Bake for 15 minutes at 350 degrees. Cake will be bouncy and will not brown.
After removing cake from oven spread peanut butter on hot cake. Let cake cool.
Melt Hershey bars and spread on cool cake. When chocolate is solid on cake you can cut.
Tastes just like Peanut Butter Tandy cakes.
Enjoy!
from Aunt Terry
Ingredients
4 Eggs 2 Tablespoons Butter or Margarine
2 Cups Sugar 1 Cup Milk
1 Teaspoon Vanilla Peanut Butter (Smooth not Chunky)
1 Teaspoon Baking Powder 6 Pack Plain Hershey Bars
2 Cups Flour
Beat eggs and sugar together, add vanilla, flour and baking powder. Heat milk and butter til hot. Slowly pour into mixture and beat well. Mixture will be thin.
Pour into greased 15 X 10 cookie sheet. Disposable ones that you can by 2 for $1.00 at grocery store work great.
Bake for 15 minutes at 350 degrees. Cake will be bouncy and will not brown.
After removing cake from oven spread peanut butter on hot cake. Let cake cool.
Melt Hershey bars and spread on cool cake. When chocolate is solid on cake you can cut.
Tastes just like Peanut Butter Tandy cakes.
Enjoy!
Spinach and Artichoke Dip
Spinach and Artichoke Dip
from Andrea
My favorite recipe of all time (+ super easy):
2 8oz packages cream cheese (Philidelphia)
3/4 cup of half and half
2 cloves of garlic
1/2 cup parmesan cheese (freshly shredded or shaven-- not powder)
1 10oz box of frozen chopped spinach (cook and drain)
3 6oz jars of marinated artichoke hearts (Cento brand)
Cook the chopped spinach per the directions and drain. Drain the marinated artichoke hearts then finely chop. Finely chop the garlic as well. Add the spinach, artichoke, garlic, and remainder of ingredients to crock pot and cook on high 1 to 1 1/2 hours.
I put name brands that I normally use in "()"s. Also, I think it turns our better when the artichoke and garlic are finely chopped.
from Andrea
My favorite recipe of all time (+ super easy):
2 8oz packages cream cheese (Philidelphia)
3/4 cup of half and half
2 cloves of garlic
1/2 cup parmesan cheese (freshly shredded or shaven-- not powder)
1 10oz box of frozen chopped spinach (cook and drain)
3 6oz jars of marinated artichoke hearts (Cento brand)
Cook the chopped spinach per the directions and drain. Drain the marinated artichoke hearts then finely chop. Finely chop the garlic as well. Add the spinach, artichoke, garlic, and remainder of ingredients to crock pot and cook on high 1 to 1 1/2 hours.
I put name brands that I normally use in "()"s. Also, I think it turns our better when the artichoke and garlic are finely chopped.
Shrimp Pasta Salad
from Andrea
Shrimp Pasta Salad
2lbs. steamed and peeled shrimp (medium or large size-cut into bite size pieces)
1 box elbow macaroni noodles (We use San Giorgio. Cheap noodles collapse.)
onion (How much of it you put in depends on how strong the onion is. I usually put one whole small onion in or 1/2 of a medium onion.)
celery (2-3 stalks)
1 1/2 cups mayo to start
Old Bay seasoning to taste (Start with 2 T. You won't be able to tell how strong the Old Bay is until the next day. Be careful not to over season -in this case less will be more.)
Make this the DAY BEFORE you are eating it. It needs time for the mayo to soak up, the Old Bay flavor to come out, and the flavors to blend.
Finely chop up the onion and the celery and put them in a large bowl. Add the mayo and the Old Bay to the bowl. Mix them together. Then add the shrimp and mix. Add the noodles and fold them in to the mixture gently or else they will break. Now is the hard part. Check it the next day for taste and appearance. If it is dry, then add more mayo. If it doesn't taste spicy enough, then add more Old Bay.
It seems simple, but the importance is definitely in the details.
Enjoy!
[editor's note: I added a bit of celery seed and Rotelle instead of elbow macaroni]
Shrimp Pasta Salad
2lbs. steamed and peeled shrimp (medium or large size-cut into bite size pieces)
1 box elbow macaroni noodles (We use San Giorgio. Cheap noodles collapse.)
onion (How much of it you put in depends on how strong the onion is. I usually put one whole small onion in or 1/2 of a medium onion.)
celery (2-3 stalks)
1 1/2 cups mayo to start
Old Bay seasoning to taste (Start with 2 T. You won't be able to tell how strong the Old Bay is until the next day. Be careful not to over season -in this case less will be more.)
Make this the DAY BEFORE you are eating it. It needs time for the mayo to soak up, the Old Bay flavor to come out, and the flavors to blend.
Finely chop up the onion and the celery and put them in a large bowl. Add the mayo and the Old Bay to the bowl. Mix them together. Then add the shrimp and mix. Add the noodles and fold them in to the mixture gently or else they will break. Now is the hard part. Check it the next day for taste and appearance. If it is dry, then add more mayo. If it doesn't taste spicy enough, then add more Old Bay.
It seems simple, but the importance is definitely in the details.
Enjoy!
[editor's note: I added a bit of celery seed and Rotelle instead of elbow macaroni]
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