Title: Cheese Triangles
Categories: Appetizers
Yield: 80 Appetizers
2 c bisquick mix
1/2 c shredded cheddar cheese
1/2 c beer
2 tb butter, melted
1/4 c sesame seed
Heat oven to 450°F. Spray large cookie sheets
with cooking spray. In medium bowl, stir bisquick
mix, cheese and beer until soft dough forms; beat
vigorously 20 strokes.
On surface sprinkled with bisquick mix, roll dough
in bisquick mix to coat. Shape into a ball; knead
5 times. Press or roll dough into 16x10-inch
rectangle.
Cut rectangle into 2-inch squares (do not separate);
cut squares diagonally in half. Spread melted butter
over dough; sprinkle with sesame seed. Separate
triangles; place on cookie sheets.
Bake 8 to 10 minutes or until golden brown.
Title: Couscous Salad
Categories: Salads
Yield: 6 Servings
1 c uncooked couscous
nonstick cooking spray
1 md zucchini, in 1/4" slices
1 md yellow summer squash, in 1/4" slices
1 lg red bell pepper, in 1" pieces
1/2 md red onion, in 8 wedges
7 oz refrigerated basil pesto
2 tb balsamic vinegar
Make couscous as directed on package.
Spray 10-inch nonstick skillet with cooking spray;
heat over medium-high heat. Add zucchini, yellow
squash, bell pepper and onion; spray lightly with
cooking spray. Cook about 5 minutes, stirring
frequently, until crisp-tender.
Toss couscous, vegetable mixture, pesto and vinegar
in large bowl. Serve immediately, or cover and
refrigerate up to 2 hours before serving.
Title: Meatloaf Burgers
Categories: Main Dish
Yield: 4 Servings
1 sm onion (1/2 in rings, 1/2 diced)
1 lb ground pork, beef and veal
1/4 c fresh parsley, chopped
1/2 c panko breadcrumbs
1 lg egg
1 ts sweet paprika
1/3 c ketchup
kosher salt
freshly ground pepper
1 tb extra-virgin olive oil
4 potato buns, split
lettuce
sliced tomato
pickle slices
Preheat a grill to medium high. Soak the onion rings
in a bowl of cold water. Meanwhile, combine the
meats with the diced onion, parsley, breadcrumbs,
egg, paprika, 1 tablespoon ketchup, 1 teaspoon salt
and 1/2 teaspoon pepper. Gently form into four
1-inch-thick patties; make an indentation in the
center of each.
Brush the patties with the olive oil and grill until
marked on the bottom, about 6 minutes. Meanwhile,
place the remaining ketchup in a small bowl for
brushing; set aside a few tablespoons. Turn the
patties, brush with the ketchup mixture and
continue grilling until cooked through, about 5
more minutes. Toast the buns.
Spread the buns with the reserved ketchup. Drain the
onion rings. Serve the patties on the buns; top
with the onion, lettuce, tomato and pickles.
Title: Risotto Primavera
Categories: Side Dish
Yield: 4 Servings
1/4 c water
1 md onion, chopped
1 lb asparagus, in 1" pieces
1 c uncooked arborio rice
3 1/2 c vegetable broth
2 c broccoli florets
1 c frozen sweet peas
3 tb grated parmesan cheese
In 3-quart saucepan, heat water to boiling. Cook
onion and asparagus in water, stirring frequently,
until crisp-tender. Remove mixture from saucepan.
Spray saucepan with cooking spray; add rice to
saucepan. Cook, stirring frequently, until rice
begins to brown.
Pour 1/2 cup of the broth over rice. Cook
uncovered, stirring occasionally, until liquid
is absorbed. Continue cooking 15 to 20 minutes,
adding broth 1/2 cup at a time and stirring
occasionally, until rice is tender and creamy;
add asparagus mixture, broccoli and peas with
the last addition of broth. Sprinkle with cheese.
Title: Berry Shortcake
Categories: Desserts
Yield: 8 Servings
2 c flour
4 ts baking powder
3/4 ts salt
1 tb sugar
2 tb butter
2 tb shortening
3/4 c half and half
melted butter
berries
sweetened whipped cream
Heat oven 450°F degrees.
In a large mixing bowl, combine flour, baking
powder, salt and sugar. Cut in butter and
shortening. Mix in half-and-half. Drop by
large spoonfuls onto a baking sheet. Brush with
melted butter and sprinkle with sugar. Bake for
15 minutes or until brown. Cool and eat with
berries and whipped cream.
Title: Chicken Cupcakes
Categories: Appetizers
Yield: 12 Appetizers
2 c shredded cooked chicken breast
2 tb dry ranch dressing mix
3/4 c cayenne pepper hot sauce
8 oz whipped cream cheese
6 oz plain yogurt
1 can refrigerated pizza crust
1 c shredded mozzarella cheese
Heat oven to 375°F. Spray 12 regular-size
muffin cups with cooking spray.
In large bowl, mix chicken, dressing mix, hot
sauce, cream cheese spread and yogurt. Set
aside.
Unroll dough into large rectangle. Cut dough
into 12 equal squares. Place 1 dough square in
each muffin cup. Press dough in bottoms and up
sides of cups.
Divide chicken mixture evenly into cups, using
about 1 tablespoon in each. Sprinkle cheese
evenly on top of filling in each cup.
Bake about 15 minutes or until crusts are golden
brown and filling is hot. Serve immediately.
Title: Speedy Fruit Salad
Categories: Salads
Yield: 6 Servings
1/2 c refrigerated coleslaw dressing
3 tb honey
1 ts grated lime peel
1 1/2 ts fresh lime juice
8 c fresh fruit salad
In small bowl, mix coleslaw dressing, honey, lime
peel and lime juice until well blended.
Just before serving, in large serving bowl, gently
mix fruit salad and dressing mixture to coat.
Title: Rolled Pork
Categories: Main Dish
Yield: 12 Servings
1 uncut boneless pork loin roast
1/2 c chopped dried apricots
1/2 c chopped pistachio nuts
2 cloves garlic, finely chopped
1/4 ts salt
1/4 ts pepper
1/4 c apricot brandy
1 tb butter
1/4 c coarsely crushed cracker crumbs
2 tb chopped pistachio nuts
1/4 ts garlic salt
1/4 c apricot preserves
To cut pork roast into a large rectangle that can
be filled and rolled, cut lengthwise about 1/2
inch from top of pork to within 1/2 inch of
opposite edge; open flat. Repeat with other side
of pork, cutting from the inside edge to the
outer edge; open flat to form rectangle.
Sprinkle apricots, 1/2 cup nuts, the garlic, salt
and pepper over pork to within 1 inch of edge.
Tightly roll up pork, beginning with short side.
Secure with toothpicks, or tie with string. Pierce
pork all over with metal skewer. Brush brandy over
entire surface. Let stand 15 minutes. Brush again
with remaining brandy. Cover and refrigerate at
least 2 hours but no longer than 24 hours.
Heat oven to 325°F. Place pork, fat side up,
on rack in shallow roasting pan. Insert meat
thermometer so tip is in thickest part of pork.
Roast uncovered 1 hour 30 minutes.
Meanwhile, in 2-quart saucepan, melt butter over
medium heat. Stir in cracker crumbs, 2 tablespoons
nuts and garlic salt; cook and stir 1 minute. Cool
slightly.
Brush preserves over pork. Sprinkle with crumb
mixture. Roast uncovered 30 to 60 minutes longer
or until thermometer reads 160°F. Cover and
let stand 15 minutes before serving for easier
carving.
Title: Mom's Baked Beans
Categories: Side Dish
Yield: 10 Servings
8 c water
1 lb dried baby lima beans, rinsed
6 oz cured salt pork, in 4 pieces
1 md onion, chopped
3 1/2 c water
1/2 c condensed tomato soup
3 tb packed brown sugar
3 tb molasses
1 ts salt
1/2 ts yellow mustard
In 5-quart Dutch oven, heat 8 cups water and beans
to boiling over medium-high heat. Boil uncovered 2
minutes. Remove from heat; let stand 1 hour; drain.
Heat oven to 350°F. In same 5-quart Dutch oven,
cook and stir salt pork over medium-high heat 5 to
6 minutes, until lightly browned. Stir in the
remaining ingredients. Bring to boiling over
medium-high heat. Cover; place in oven and bake 1
hour.
Stir beans; remove cover. Bake 1 hour to 1 hour 15
minutes, stirring occasionally, until beans are
tender and of desired consistency.
Title: Mini Apple Pies
Categories: Desserts
Yield: 10 Servings
1 refrigerated pie crust, softened
2 apples, cored & finely chopped
2 tb sugar
1 tb all-purpose flour
1/2 ts ground cinnamon
1 ts vanilla
Heat oven to 425°F. Remove crust from pouch;
unroll on work surface. Using large round cookie
cutter, cut out rounds. Gather up any scraps;
reroll with rolling pin and cut out more rounds
to make a total of 10. Press each crust round
into ungreased regular-size muffin cup.
In medium bowl, stir together apples, sugar,
flour, cinnamon and vanilla. Divide mixture
evenly among crust-lined muffin cups.
Bake 18 to 20 minutes or until crusts are golden
brown and mixture is bubbly. Cool completely in
pan, about 30 minutes. With knife, loosen edges;
remove mini pies from muffin cups.
Title: Chicken Fingers
Categories: Appetizers
Yield: 8 Servings
1/4 c buffalo wing hot sauce
1 1/4 c panko crispy bread crumbs
1/2 ts paprika
1/4 ts salt
2 tb butter, melted
1 lb boneless skinless chicken breasts, in strips
blue cheese dressing
celery sticks
Heat oven to 425°F. Line cookie sheet with foil;
spray foil with cooking spray.
In shallow dish, place buffalo wing sauce. In
another shallow dish, mix bread crumbs, paprika,
salt and butter. Dip chicken into wing sauce;
coat evenly with bread crumb mixture. Place on
cookie sheet.
Bake uncovered 8 to 10 minutes or until chicken
is no longer pink in center and coating is
starting to brown. Serve chicken with dressing
and celery sticks.
Title: Greek Salad
Categories: Salads
Yield: 12 Servings
1 box caesar pasta salad mix
1/4 c water
3 tb vegetable oil
4 c torn romaine lettuce
2 md tomatoes, coarsely chopped
1 sm cucumber, coarsely chopped
1/2 c thinly sliced red onion, halved
4 oz crumbled feta cheese
2 1/4 oz can sliced ripe olives, drained
Empty Pasta mix into 3-quart saucepan 2/3 full of
boiling water. Gently boil uncovered 12 minutes,
stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain
well.
In large bowl, stir together seasoning mix, oil
and water. Stir in pasta and remaining
ingredients. Toss with croutons and parmesan
topping. Serve immediately, or refrigerate.
Title: Chicken Enchiladas
Categories: Main Dish
Yield: 8 Servings
19 oz enchilada sauce
2 c diced cooked chicken
1 1/2 c shredded monterey jack cheese
1 c sour cream
4.5 oz can chopped green chiles
8 tortillas; 8 inch size
1 c shredded cheddar cheese
chopped avocado
Heat oven to 350°F. Spray bottom of 13x9-inch
glass baking dish with cooking spray. Spread 1/2
cup enchilada sauce in bottom of baking dish. In
medium bowl, stir together chicken, monterey jack
cheese, sour cream and chiles.
Spoon about 1/3 cup chicken mixture down center of
each tortilla. Roll up tortillas; arrange, seam
sides down, in baking dish. Top enchiladas with
remaining enchilada sauce. Sprinkle with cheddar
cheese. Spray sheet of foil with cooking spray;
cover baking dish with foil, sprayed side down.
Bake 35 minutes. Remove foil; bake 5 to 10
minutes longer or until hot and cheese is melted.
Top with avocado.
Title: Potato Packs
Categories: Side Dish
Yield: 4 Servings
4 md potatoes, in 1" chunks
1/2 ts salt
2 tb butter
1 c shredded cheddar cheese
2 tb cooked bacon, crumbled
2 md green onions, sliced
Heat coals or gas grill for direct heat. Place
potatoes on 30x18-inch piece of heavy-duty foil.
Sprinkle with salt. Dot with butter. Sprinkle
with cheese and bacon.
Wrap foil securely around potatoes; pierce top of
foil once or twice with fork to vent steam. Cover
and grill foil packet, seam side up, 4 to 6 inches
from medium heat 45 to 60 minutes or until
potatoes are tender. Sprinkle with onions.
Title: Lemon Tart
Categories: Desserts
Yield: 12 Servings
TART:
35 vanilla wafer cookies, crushed
1 egg white, beaten
1 tb butter, melted
1 1/4 c milk
4 serving lemon instant pudding mix
1 1/2 ts grated lemon peel
1 c whipped cream topping
TOPPING:
2 tb sugar
1 ts cornstarch
3 tb water
1 1/2 c fresh or frozen blueberries
1 tb lemon juice
Heat oven to 400°F. Lightly spray 9-inch tart
pan with removable bottom with cooking spray. In
small bowl, mix crushed cookies, egg white and
butter until crumbly. Press in bottom and up side
of pan. Bake 8 to 10 minutes or until light
golden brown; cool.
In medium bowl, beat milk, pudding mix and lemon
peel with electric mixer on low speed about 2
minutes or until smooth. Refrigerate 5 minutes.
Fold whipped topping into pudding mixture. Spread
over crust. Cover; refrigerate until chilled, at
least 2 hours.
Meanwhile, in 1-quart saucepan, mix sugar,
cornstarch and water. Stir in 1/2 cup of the
blueberries. Heat to boiling; reduce heat to
medium-low. Cook about 5 minutes or until
slightly thickened. Stir in lemon juice; remove
from heat. Cool 10 minutes. Stir in remaining
1 cup blueberries. Cover; refrigerate until
chilled, at least 1 hour.
Serve tart with blueberry topping. Store in
refrigerator.
Title: Hummus Nachos
Categories: Appetizers
Yield: 8 Servings
4 c salted pita chips
8 oz roasted red pepper hummus
1/2 c chopped cucumber
1 plum tomato, seeded & chopped
1/4 c chopped pitted kalamata olives
1/4 c crumbled feta cheese
1 tb chopped fresh oregano leaves
1 ts finely shredded lemon peel
Heat oven to 400°F. Arrange pita chips on
heatproof serving platter. Dollop hummus over chips.
Top with cucumber, tomato, olives and cheese. Bake
about 4 minutes or until hummus is warm.
Sprinkle oregano and lemon peel over hot nachos.
Serve immediately.
Title: Tropical Salad
Categories: Salads
Yield: 8 Servings
DRESSING:
1/4 c chopped toasted almonds
1/3 c orange juice
2 tb vegetable oil
3 tb packed brown sugar
2 tb light rum
1/4 ts salt
1/4 ts paprika
SALAD:
3 bananas, sliced
2 avocados, pitted, peeled and sliced
2 kiwifruit, peeled, sliced
1 mango, cut in half, seed removed and cut up
1 papaya, peeled, seeded and sliced
1/4 c flaked coconut, toasted
In tightly covered container, shake dressing
ingredients. Refrigerate at least 1 hour.
In large bowl, mix salad ingredients except
coconut. Sprinkle with coconut. Serve with
dressing.
Title: Black Bean Chili
Categories: Main Dish
Yield: 6 Servings
1/4 c dry sherry
1 tb olive oil
2 lg onions, chopped
1/2 c chopped celery
1/2 c chopped carrot
1/2 c chopped red bell pepper
3 cans black beans, drained, rinsed
2 c chicken broth
1 lg tomato, chopped
2 tb finely chopped garlic
2 tb honey
2 tb tomato paste
4 ts chili powder
1 ts ground cumin
1/2 ts dried oregano leaves
1/4 c chopped fresh cilantro
salt, to taste
pepper, to taste
In 4- to 5-quart Dutch oven, heat sherry and oil
over medium heat. Add onions; cook until softened.
Add celery, carrot and bell pepper; cook 5
minutes, stirring frequently.
Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Cover; simmer 45 to 60 minutes
or until chili is desired thickness.
Title: Potato Wedges
Categories: Side Dish
Yield: 4 Servings
3/4 ts salt
1/2 ts granulated sugar
1/2 ts paprika
1/4 ts ground mustard
1/4 ts garlic powder
3 lg baking potatoes
cooking spray
Heat the oven to 425°F. In a small bowl or
measuring cup, mix the salt, sugar, paprika,
mustard and garlic powder.
Scrub the potatoes thoroughly with a vegetable
brush and water to remove any dirt, but do not
peel. Cut each potato in half lengthwise. Turn
potatoes cut sides down, and cut each half
lengthwise into 4 wedges. In a 13x9-inch pan,
arrange the potato wedges with skin sides down.
Spray the potato wedges with the cooking spray
until lightly coated. Sprinkle with the salt
mixture.
Bake uncovered 25 to 30 minutes or until
potatoes are tender when pierced with a fork.
Title: Cherries With Yogurt
Categories: Desserts
Yield: 4 Servings
2 c pitted dark sweet cherries
24 oz cherry vanilla yogurt
4 ts grated dark chocolate
Place cherries in small dessert bowl.
Spoon yogurt over cherries; top with grated
chocolate.
Title: Veggie Roll-Ups
Categories: Appetizers
Yield: 30 Appetizers
3 oz cream cheese, softened
1/2 c sour cream
1/2 c shredded cheddar cheese
1/4 c chopped red bell pepper
2 tb sliced ripe olives, chopped
1 tb chopped fresh parsley
3 lg flour tortillas
In medium bowl, mix all ingredients except tortillas.
Spread about 1/2 cup of the cheese mixture over one
side of each tortilla. Tightly roll tortilla up.
Repeat with the remaining tortillas and cheese
mixture.
Wrap each tortilla roll individually in plastic wrap.
Refrigerate at least 3 hours but no longer than 24
hours. To serve, cut each tortilla roll into 1-inch
slices.
Title: Honey Fruit Salad
Categories: Salads
Yield: 10 Servings
1/2 c sour cream
1 tb honey
1 tb orange juice
4 md oranges, peeled and sectioned
3 md bananas, sliced
1 c strawberries, cut in half
1 c seedless green grapes, cut in half
In large bowl, mix sour cream, honey and orange
juice until smooth.
Add oranges, bananas, strawberries and grapes;
toss gently to mix.
Title: Chicken Drummies
Categories: Main Dish
Yield: 4 Servings
8 sm frozen corn-on-the-cobs
16 chicken drummettes
8 sm red potatoes, quartered
1 md red bell pepper, in 1" pieces
1/4 c creamy mustard-mayonnaise sauce
1 tb vegetable oil
1/2 ts garlic-pepper blend
1/4 ts salt
Unwrap corn; place in bowl of warm water for 15
to 20 minutes to partially thaw.
Meanwhile, heat oven to 425°F. Spray
15x10x1-inch pan with cooking spray. In large
bowl, place chicken drummettes, potatoes and
bell pepper.
Drain corn; add to chicken mixture. Add
mustard-mayonnaise sauce, oil, garlic-pepper blend
and salt; toss to coat well. Spread mixture in pan.
Bake 40 to 50 minutes or until juice of chicken is
clear when thickest part is cut to bone (180°F),
stirring and turning chicken and vegetables once
during baking.
Title: Grilled Vegetables
Categories: Side Dish
Yield: 4 Servings
2 tb olive oil
1/2 ts peppered seasoned salt
1/2 ts dried basil leaves
8 fresh whole mushrooms
1 md onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise
Heat grill. In large bowl, combine oil, peppered
seasoned salt and basil; mix well. Add vegetables;
toss to coat.
When ready to grill, place onion and bell peppers
in grill basket or directly on gas grill over
medium-low heat or on charcoal grill 4 to 6 inches
from medium coals. Cook 6 minutes.
Add mushrooms to grill basket; cook 6 to 10 minutes
or until vegetables are crisp-tender, turning
occasionally.
Title: No-Bake Pie
Categories: Desserts
Yield: 8 Servings
1 c water
3/4 c sugar
2 tb cornstarch
1/2 sm package raspberry gelatin
3 c sliced strawberries
1 c blueberries
1 c raspberries
6 oz ready-to-use shortbread pie crust
Mix water, sugar and cornstarch in 2-quart saucepan.
Heat just to boiling over medium heat, stirring
constantly. Boil and stir 1 minute; remove from
heat. Stir in gelatin until dissolved. Refrigerate
about 30 minutes, stirring occasionally, until
mixture thickens.
Fold berries into gelatin mixture. Pour into crust.
Refrigerate about 2 hours or until set. Store
covered in refrigerator.
