Title: Banana Rolls
Categories: Appetizer
Yield: 4 Servings
2 soft flour tortillas
3 tb peanut butter
2 tb hot fudge topping
2 bananas
2 ts toasted wheat germ
Spread tortillas with peanut butter. Spread ice
cream topping carefully over peanut butter.
Place banana in center of each tortilla. Sprinkle
each with wheat germ. Roll up tortillas. Cut each
in half diagonally.
Title: Melon Salad
Categories: Salad
Yield: 4 Servings
1 tb honey
1/4 ts grated lime peel
1 tb fresh lime juice
1 c cantaloupe balls
1 c honeydew melon balls
1 c watermelon balls
In large bowl, mix honey, lime peel and lime juice.
Add remaining ingredients; toss gently to coat.
Cover; refrigerate at least 1 hour to chill. Stir
salad before serving.
Title: Seared Scallops
Categories: Main Dish
Yield: 4 Servings
1/2 c butter
1 lb large sea scallops
2 cloves garlic, finely chopped
1 sm shallot, finely chopped
1/4 c dry white wine
1/4 c white wine vinegar
In large skillet, melt 1 tablespoon of the butter
over medium-high heat. Cook scallops in butter
about 5 minutes, turning once, until golden brown
on outside and white and opaque inside. Remove
scallops to serving plate; cover to keep warm.
Add garlic, shallot, wine and vinegar to skillet,
stirring to loosen brown particles. Cook until
liquid is reduced to less than half. Reduce heat
to low; add 4 tablespoons butter. Cook and stir
until butter is melted. Add remaining 3
tablespoons butter; cook and stir until sauce
is thickened and creamy.
Press sauce through fine strainer; discard
solids. Pour sauce over scallops. Serve
immediately.
Title: Potato Bake
Categories: Side Dish
Yield: 8 Servings
10 3/4 oz can cream of mushroom soup
10 3/4 oz can cream of chicken soup
8 oz sour cream
1/2 c milk
1/4 ts pepper
30 oz frozen hash brown potatoes,
- partially thawed
8 md green onions, sliced
1 c shredded cheddar cheese
Heat oven to 350?F. Grease bottom and side of
rectangular baking dish, 13x9x2 inches.
In very large bowl, mix soups, sour cream, milk and
pepper. Stir in potatoes and onions. Spoon into
baking dish.
Bake uncovered 30 minutes. Sprinkle with cheese.
Bake 15 to 20 minutes longer or until golden brown
on top and bubbly around edges.
Title: Peach Cobbler
Categories: Desserts
Yield: 12 Servings
1/2 c butter
45 oz sliced peaches in light syrup,
- drained, 3/4 cup syrup reserved
1 box yellow cake mix
1 ts ground cinnamon
1/8 ts ground nutmeg
2 eggs
1 c chopped pecans
1 tb sugar
Heat oven to 350?F (325?F for dark or
nonstick pan). In 13x9-inch pan, melt butter in
oven. Place peach slices on paper towels to
absorb liquid.
In large bowl, mix cake mix, cinnamon, nutmeg,
eggs and 3/4 cup reserved peach syrup with
spoon until well blended. Drop batter by
spoonfuls over butter in pan; spread slightly
without stirring. Arrange peach slices over
batter.
Bake 25 minutes. Sprinkle evenly with pecans
and sugar. Bake 13 to 18 minutes longer or
until edges are deep golden brown and center
springs back when touched lightly in center.
Cool 30 minutes. Serve warm or cool.
Title: Pumpkin Appetizers
Categories: Appetizer
Yield: 8 Servings
8 tb cheddar cold pack cheese, chilled
2 ts finely chopped peanuts
4 pretzel sticks, broken in half
16 pieces fresh parsley leaves
Line small serving plate with waxed paper. Roll each
level tablespoon cold pack cheese food into a ball;
place on waxed paper-lined serving plate.
Refrigerate 10 to 15 minutes for easier handling.
With end of toothpick, draw ridges around balls to
resemble pumpkins. Dip bottoms of cheese balls in
chopped peanuts.
Just before serving, insert pretzel halves into
cheese balls for pumpkin stems. Decorate with
parsley for leaves. Store in refrigerator.
Title: Butternut Soup
Categories: Soup
Yield: 8 Servings
8 c cubed peeled butternut squash
1 lg apple, peeled, chopped
1 lg onion, cut into 1-inch piece
2 tb packed brown sugar
3/4 ts salt
3/4 ts ground cinnamon
1/8 ts pepper
3 c chicken broth
3/4 c milk
6 oz greek plain yogurt
2 tb chopped fresh chives
In Dutch oven, mix squash, apple, onion, brown sugar,
salt, cinnamon and pepper. Add broth. Cover; heat to
boiling over medium-high heat. Reduce heat; simmer
about 20 minutes or until squash is tender.
In blender or food processor, place one-third of
mixture. Cover; blend until smooth. Repeat twice to
use up remaining soup. Return to Dutch oven, stir
in milk and yogurt. Heat over low heat, stirring
occasionally, just until heated through. Ladle
into bowls; sprinkle with chives.
Title: Spiderweb Pizza
Categories: Main Dish
Yield: 6 Servings
13.8 oz can refrigerated pizza crust
28 pepperoni slices
1/4 c sliced ripe olives
1 c shredded mozzarella cheese
8 oz can pizza sauce
1/4 c refrigerated alfredo pasta sauce
Heat oven to 400?F. Spray 14-inch round pizza
pan with cooking spray. Unroll dough on pizza pan;
shape into a round to desired thickness.
Bake 8 minutes. Arrange pepperoni and 3 tablespoons
of the olives on crust to within 1 inch of edge.
Sprinkle cheese over pepperoni and olives. Evenly
pour pizza sauce over crust; gently spread to cover
toppings.
In small resealable food-storage plastic bag, place
Alfredo sauce; seal bag. Cut off tiny corner of bag.
Squeeze bag to drizzle Alfredo sauce in circles over
pizza sauce, starting from outer edge continuously
to the center. Pull knife through Alfredo sauce,
starting from center to the outside edge, changing
direction with every pull, to look like spider web.
Sprinkle remaining 1 tablespoon olives on top to
look like spiders.
Bake 8 to 12 minutes longer or until crust is
golden brown. Cut into wedges to serve.
Title: Acorn Squash
Categories: Side Dish
Yield: 4 Servings
2 lb acorn squash
2 tb chopped raisins
1 tb packed brown sugar
1 1/2 ts butter
Pierce squash with knife in several places to allow
steam to escape. Place on microwavable paper towel
in microwave oven. Microwave uncovered about 5
minutes or until squash feels warm to the touch.
Cut in half; remove seeds.
In shallow microwavable dish, place squash halves,
cut sides down. Cover with microwavable plastic
wrap, folding back one edge or corner 1/4 inch to
vent steam. Microwave on High 5 to 8 minutes,
rotating dish every 2 minutes, until tender. Let
stand 5 minutes.
In small bowl, mix remaining ingredients. Turn
squash cut sides up. Spoon date mixture into
centers of squash. Microwave uncovered on High
about 1 minute or until sugar is melted. Cut
each squash half into 2 serving pieces.
Title: Halloween Buddies
Categories: Desserts
Yield: 30 Desserts
4 1/2 c corn chex cereal
1/2 c semisweet chocolate chips
1/4 c peanut butter
2 tb butter
1/2 ts vanilla
3/4 c powdered sugar
1 c candy corn
1 c salted cocktail peanuts
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate
chips, peanut butter and butter uncovered on High
30 seconds; stir. Microwave about 15 seconds longer
or until mixture can be stirred smooth. Stir in
vanilla. Pour mixture over cereal, stirring until
evenly coated. Pour into 1-gallon resealable
food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well
coated. Add candy corn and peanuts; shake to mix.
Spread on waxed paper to cool. Store in airtight
container in refrigerator.
Title: Tomato Cups
Categories: Appetizer
Yield: 5 Servings
TOMATO CUPS:
10 md roma tomatoes
1 lg ripe avocado, finely chopped
1/2 c finely chopped cucumber
1 md jalapeno, seeded & chopped
4 tb chopped fresh cilantro
2 tb lime juice
1/2 ts salt
TOPPING:
1/2 c sour cream
2 ts whipping cream
1/2 ts grated lime peel
1/2 ts salt
Cut each tomato in half crosswise. Using teaspoon,
scoop out seeds and pulp from each tomato half,
leaving enough tomato for a firm shell. If
necessary, cut small slice from bottom so tomato
half stands upright.
In medium bowl, mix remaining tomato cup
ingredients. In small bowl, mix topping
ingredients. Spoon about 1 tablespoon avocado
mixture into each tomato shell. Top each with
about 1 teaspoon topping.
Title: Potato Salad
Categories: Salad
Yield: 8 Servings
1 1/2 lb baking potatoes, peeled
1/3 c mayonnaise
1 tb white vinegar
2 ts spicy brown mustard
1/4 ts salt
1/4 ts freshly ground pepper
1/2 c chopped green onions
1/4 c sweet pickle relish
2 hard-cooked eggs, chopped
1/8 ts freshly ground pepper
crumbled cooked bacon
In 3-quart saucepan, place potatoes and just enough
water to cover. Cover and heat to boiling; reduce
heat to low. Cook 20 to 30 minutes or until tender;
drain. Cool 15 minutes. Cut into cubes.
In large bowl, mix mayonnaise, vinegar, mustard,
salt and 1/4 teaspoon pepper. Add potatoes, onions,
relish and eggs; toss gently to coat. Serve, or
cover and refrigerate. Sprinkle with 1/8 teaspoon
pepper and the bacon before serving.
Title: Lemon Chicken
Categories: Main Dish
Yield: 4 Servings
4 boned skinned chicken breast halves
2 ts olive oil
1 tb lemon juice
1 ts lemon-pepper seasoning
1/4 c sliced ripe olives
4 thin slices lemon
Set oven control to broil. Spray broiler pan rack
with cooking spray. Starting at thickest edge of
each chicken breast, cut horizontally almost to
opposite side. Open cut chicken breast so it's an
even thickness.
In small bowl, mix oil and lemon juice. Drizzle
over both sides of chicken breasts. Sprinkle
both sides with lemon-and-pepper seasoning.
Place on rack in broiler pan.
Broil with tops 4 inches from heat about 10
minutes, turning once, until chicken is no
longer pink in center. Top with olives and
lemon slices during last 2 minutes of broiling.
Title: Barley And Asparagus
Categories: Side Dish
Yield: 8 Servings
3 1/2 c chicken broth
2 tb vegetable oil
1 md onion, chopped
1 md carrot, chopped
1 c uncooked quick-cooking barley
8 oz asparagus, cut into 1-inch pieces
2 tb shredded parmesan cheese
1/4 ts dried marjoram leaves
1/8 ts pepper
In 2-quart saucepan, heat broth over medium heat
until hot.
In 12-inch skillet, heat oil over medium heat.
Cook onion and carrot in oil 1 to 2 minutes,
stirring occasionally, until crisp-tender. Stir
in barley. Cook and stir 1 minute.
Pour 1 cup of the hot broth over barley mixture.
Cook uncovered about 5 minutes, stirring
occasionally, until liquid is absorbed. Stir in
asparagus. Continue cooking 15 to 20 minutes,
adding broth 1 cup at a time and stirring
frequently, until barley is tender and liquid
is absorbed; remove from heat. Stir in
remaining ingredients.
Title: Tiramisu Bars
Categories: Desserts
Yield: 36 Desserts
BASE:
17.5 oz sugar cookie mix
2 tb all-purpose flour
1/3 c butter, softened
1 egg, slightly beaten
FILLING:
16 oz cream cheese, softened
14 oz can sweetened condensed milk
1 tb instant coffee granules
2 ts vanilla
2 eggs
1 c mini semisweet chocolate chips
TOPPING:
6 oz cream cheese, softened
1/2 c whipping cream
chocolate curls
Heat oven to 350?F. Spray bottom and sides of
13x9-inch pan with cooking spray. In large bowl,
stir cookie base ingredients until soft dough forms.
Press dough in bottom of pan. Bake 15 to 18 minutes
or until light golden brown. Cool 15 minutes.
Meanwhile, in another large bowl, beat cream cheese
with electric mixer on medium speed until smooth.
Add milk; beat until well blended. Add coffee,
vanilla and eggs; beat until well blended. Stir
in chocolate chips. Pour over cookie base.
Bake 35 to 40 minutes or until set. Cool at
room temperature 30 minutes. Refrigerate 30
minutes to cool completely.
In small bowl, beat 6 oz cream cheese on medium
speed until smooth. Gradually beat in whipping
cream; beat about 2 minutes longer or until
fluffy. Spread mixture over cooled bars.
Sprinkle chocolate curls over topping.
Refrigerate about 2 hours or until chilled.
Cut into 9 rows by 4 rows. Store covered in
refrigerator.
Title: Whole Artichokes
Categories: Appetizer
Yield: 4 Servings
ARTICHOKES:
4 whole artichokes
juice of 1 medium lemon
salt
SAUCE:
1 c extra-virgin olive oil
1/4 c fresh lemon juice
1 tb dijon mustard
3 tb agave nectar
1/4 c finely chopped shallot
1 tb thyme leaves
salt
pepper
Fill 5-quart saucepan two-thirds full with water.
Heat to boiling.
Use knife to trim thick stem at bottoms of each
artichoke. Using scissors, snip off tips of
leaves. Cut and discard 1 1/2 inches off top of
each artichoke. Rinse artichokes thoroughly with
cold running water, and transfer them to pan of
boiling water. Add juice of 1 lemon and salt to
taste. Cover; cook over medium-low heat about 45
minutes or until bottoms of artichokes are tender.
Meanwhile, in small bowl, beat dipping sauce
ingredients with whisk until emulsified. Pour
into dipping bowl, and set aside.
Gently remove cooked artichokes from hot water
and place upside down on cooling rack to drain 5
minutes. Turn right side up, and gently pull
open tops of artichokes until you see pale
yellow leaves, and pull those out to reveal
the hairy choke. Use a spoon to scoop out the
choke. Use your hands to gently close up the
artichokes.
To eat, pull off leaves starting at base, dip
in sauce and bite off soft part found at base
of each leaf. Discard remaining part of leaf.
Once all leaves are gone, you will find the
artichoke heart. Eat that part with the help
of a fork and knife, dipping it in sauce.
Title: Corn Pudding
Categories: Salad
Yield: 12 Servings
1/3 c butter
1 lg onion, chopped
1/2 c all-purpose flour
2 ts salt
1/2 ts black pepper
1/2 ts ground cayenne
3 c milk
4 eggs, slightly beaten
24 oz frozen corn, thawed
2 tb dried parsley flakes
2/3 c plain bread crumbs
1 tb butter, melted
Heat oven to 350?F. Spray 13x9-inch glass baking
dish or 3-quart casserole with cooking spray.
In 4-quart Dutch oven, melt 1/3 cup butter over
medium heat. Add onion; cook 3 to 4 minutes, stirring
frequently, until tender. Stir in flour, salt and
peppers until well blended. Stir in milk. Cook 4
to 5 minutes, stirring constantly, until thickened.
Gradually stir in eggs. Stir in corn and parsley.
Pour into baking dish.
In small bowl, mix bread crumbs and 1 tablespoon
melted butter; sprinkle over corn mixture.
Bake uncovered 55 to 65 minutes or until mixture
is set and knife inserted in center comes out
clean. Let stand 5 to 10 minutes before serving.
Title: Chipotle Turkey
Categories: Main Dish
Yield: 6 Servings
TURKEY:
10 cloves garlic, peeled
2 1/2 lb bone-in turkey breast half
MARINADE:
1/3 c real maple syrup
2 tb vegetable oil
1 tb soy sauce
2 chipotle chilies in adobo sauce
2 cloves garlic, peeled
Heat coals or gas grill for indirect heat. Tuck
garlic cloves under skin of turkey.
Place all remaining ingredients in mini food
processor or blender. Cover and process until
smooth.
Place turkey on grill; brush with marinade.
Cover and grill turkey over drip pan and 5 to
6 inches from medium heat 1 hour 30 minutes
to 2 hours, turning occasionally and brushing
with marinade, until meat thermometer reads
170?F and juice is no longer pink when
center is cut. Let stand 5 minutes before
serving. Discard any remaining marinade.
Title: Twice-Baked Potatoes
Categories: Side Dish
Yield: 8 Servings
4 lg unpeeled baking potatoes
1/2 c milk
1/4 c butter, softened
1/4 ts salt
1 ds pepper
1 c shredded Cheddar cheese
1 tb chopped fresh chives
Heat oven to 375?F. Gently scrub potatoes, but
do not peel. Pierce potatoes several times with a
fork to allow steam to escape while potatoes bake.
Bake 1 hour to 1 hour 15 minutes or until potatoes
are tender when pierced in center with a fork.
When potatoes are cool enough to handle, cut
lengthwise in half; scoop out inside, leaving a
thin shell. In medium bowl, mash potatoes with
potato masher or electric mixer on low speed
until no lumps remain. Add milk in small
amounts, beating after each addition with
potato masher or electric mixer on low speed.
Add butter, salt and pepper; beat vigorously
until potatoes are light and fluffy. Stir in
cheese and chives. Fill potato shells with
mashed potato mixture. Place on ungreased
cookie sheet.
Increase oven temperature to 400?F.
Bake about 20 minutes or until hot.
Title: Pumpkin Cheesecake
Categories: Desserts
Yield: 16 Servings
CRUST:
1 1/2 c chocolate wafer cookie crumbs
1/4 c butter, melted
FILLING:
1/4 c all-purpose flour
2 ts pumpkin pie spice
15 oz can pumpkin
32 oz cream cheese, softened
1 c packed brown sugar
2/3 c granulated sugar
5 eggs
TOPPING:
1/2 c chopped pecans, toasted
2 oz bittersweet chocolate, chopped
1 tb vegetable oil
1 c caramel topping
Heat oven to 300?F. Wrap foil around outside of
bottom and side of 9-inch springform pan to prevent
drips. Spray bottom and 1 inch up side of pan with
cooking spray. In small bowl, mix cookie crumbs
and melted butter. Press crumb mixture on bottom
and 1 inch up side of pan. Bake crust 8 to 10
minutes or until set. Cool at room temperature 5
minutes. Refrigerate about 5 minutes or until
completely cooled.
Meanwhile, in another small bowl, mix flour,
pumpkin pie spice and pumpkin; set aside. In
large bowl, beat cream cheese with electric
mixer on medium speed until smooth and creamy.
Gradually beat in brown sugar and granulated
sugar until smooth. On low speed, beat in eggs,
one at a time, just until blended. Gradually
beat in pumpkin mixture until smooth. Pour
filling over crust.
Bake 1 hour 15 minutes to 1 hour 25 minutes or
until edge of cheesecake is set but center
still jiggles slightly when moved. Run knife
around edge of pan to loosen cheesecake. Turn
oven off; open oven door at least 4 inches.
Let cheesecake remain in oven 30 minutes.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight
before serving.
Just before serving, sprinkle pecans over top of
cheesecake. In small microwavable bowl, microwave
chocolate and oil uncovered on High 1 minute to 1
minute 30 seconds, stirring every 15 seconds,
until melted. Drizzle chocolate over pecans.
To serve, run knife around edge of pan to loosen
cheesecake; carefully remove side of pan.
Drizzle caramel topping over each serving. Store
covered in refrigerator.
Title: Pepper Muffins
Categories: Appetizer
Yield: 18 Muffins
6.5 oz corn bread mix
1/3 c milk
2 tb butter, melted
1 egg
2 tb chopped green chilies
3 tb pepper jelly
Heat oven to 400?F. Place mini-muffin paper
baking cup into each of 15 small muffins cups,
1 3/4x1 inch.
Prepare muffin mix as directed on package, using
milk, margarine and egg. Stir chilies into
batter. Divide batter evenly among muffin cups.
Top each with 1/4 teaspoon jelly; press jelly
lightly into batter.
Bake 12 to 14 minutes or until golden brown.
Immediately remove from pan. Top each muffin
with additional 1/4 teaspoon jelly. Serve warm.
Title: Black And White Salad
Categories: Salad
Yield: 6 Servings
3 lg red bell peppers
1/4 c red wine vinegar
1 ts chili powder
1/4 ts salt
2 tb oil
1 c finely chopped jicama
15.5 oz can northern beans, drained
15 oz can black beans, drained
7 oz can whole kernel corn, drained
4.5 oz can chopped green chiles
lettuce leaves
In Dutch oven or large saucepan, bring 6 cups water
to a boil. Meanwhile, cut bell peppers in half
lengthwise; remove seeds. Place peppers in boiling
water for 2 minutes. Drain; rinse with cold water
until cool.
In large bowl, combine vinegar, chili powder, salt
and oil; blend well. Add all remaining ingredients
except lettuce and bell peppers; blend well.
Spoon bean mixture into pepper halves. Serve
immediately on lettuce-lined plates, or refrigerate
until serving time.
Title: Pancetta Tenderloin
Categories: Main Dish
Yield: 8 Servings
6 lb beef tenderloin, trimmed
2 ts kosher salt
1 ts coarse ground black pepper
3 tb olive oil
14 very thin slices pancetta
3 cloves garlic, finely chopped
2 tb chopped fresh rosemary leaves
Heat oven to 425?F. Line cookie sheet with
waxed paper. Sprinkle beef with salt and pepper.
In 12-inch skillet, heat 2 tablespoons of the
oil over medium-high heat. Cook beef in oil 10
minutes, turning once, until browned. Cool 5
minutes.
On large sheet of waxed paper, arrange pancetta
slices in 2 rows, overlapping to form rectangle
the same length and width as tenderloin. Place
beef on edge of one long side of pancetta.
Sprinkle beef with garlic and rosemary. Roll
up tightly, using waxed paper as a guide.
Discard waxed paper. Tie beef with heavy
kitchen string, securing at 1-inch intervals.
Place on cookie sheet. Brush with remaining 1
tablespoon oil.
Bake 30 minutes or until pancetta is crispy
and beef is of desired doneness. Let stand 10
minutes. Remove string before slicing.
Title: Balsamic Vegetables
Categories: Side Dish
Yield: 8 Servings
1 lb parsnips, peeled & cut
1 lb carrots, cut in pieces
2 lg red onions, coarsely chopped
3/4 c sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled & cut
3 tb olive oil
2 tb balsamic vinegar
1 tb packed light brown sugar
1 ts salt
1/2 ts freshly ground pepper
1/3 c chopped fresh flat-leaf parsley
Spray 6-quart slow cooker with cooking spray. In
slow cooker, stir together parsnips, carrots,
onions and cranberries. Top with sweet potatoes.
In small bowl, stir together oil, vinegar, brown
sugar, salt and pepper with whisk; pour over
vegetables in slow cooker. Do not stir.
Cover; cook on High heat setting 4 to 5 hours or
until vegetables are tender. Sprinkle with
parsley before serving.
Title: Caramel-Apple Crisp
Categories: Desserts
Yield: 6 Servings
1/2 c caramel topping
1/2 ts ground cinnamon
6 lg apples, peeled and sliced
2/3 c all-purpose flour
1/2 c packed brown sugar
1/2 c cold butter, cut in pieces
2/3 c quick-cooking oats
Heat oven to 375?F.
In large bowl, stir together caramel topping and
the cinnamon until blended. Add apples; toss until
evenly coated. Spread in ungreased 8-inch square
glass baking dish.
In same bowl, mix 2/3 cup flour and the brown
sugar. Cut in butter, using pastry blender, until
mixture looks like coarse crumbs. Stir in oats.
Crumble mixture over apples in baking dish.
Bake 45 to 50 minutes or until apples are tender
and topping is golden brown.
