Title: Taco Hummus
Categories: Appetizers
Yield: 16 Appetizers
4 6-inch flour tortillas
1 tb water
1 tb plus 1/2 tsp taco seasoning mix
15 oz can garbanzo beans, undrained
2 ts olive oil
1 tb lemon juice
1 clove garlic, chopped
2 tb chopped fresh cilantro
1/4 c crumbled queso fresco cheese
Heat oven to 400°F. Spray cookie sheet with
cooking spray.
To make tortilla chips: lightly brush both sides
of each tortilla with water. Lightly sprinkle
taco seasoning mix over both sides of each
tortilla. Cut each tortilla into 8 wedges; place
on cookie sheet. Bake 4 to 5 minutes or until
light golden brown. Remove from cookie sheet to
cooling rack. Cool completely, about 10 minutes.
Meanwhile to make hummus: drain garbanzo beans,
reserving liquid. In blender or food processor,
place garbanzo beans, oil, lemon juice, garlic
and remaining 1 tablespoon taco seasoning mix.
Cover; blend until smooth. Add reserved garbanzo
bean liquid, 1 teaspoon at a time, until desired
consistency.
Garnish hummus with cilantro and queso fresco.
Serve with tortilla chips.
Title: Farro Salad
Categories: Salads
Yield: 6 Servings
1 c uncooked farro
2 1/2 c water
1/2 ts salt
1 yellow bell pepper, in 6 pieces
1 red bell pepper, in 6 pieces
1/2 lb fresh asparagus spears, cut in half
6 cherry tomatoes
1 tb olive oil
2 tb red wine vinegar
1 tb lemon juice
2 ts grated lemon peel
2 ts dijon mustard
1/4 ts salt
1 ds ground black pepper
2 c baby spinach leaves
Rinse farro under cold water. In 2-quart saucepan,
mix 2 1/2 cups water and 1/2 teaspoon salt. Add
farro; heat to boiling over medium heat. Reduce
heat, cover and simmer 20 to 25 minutes or until
tender. Drain, if necessary, and set aside.
Heat grill. Brush peppers, asparagus and tomatoes
with olive oil. Place peppers and asparagus on
grill rack. Cover grill; cook over medium heat 7
to 9 minutes, turning occasionally, until
vegetables are crisp-tender, adding tomatoes
during last 4 minutes.
In small bowl, mix red wine vinegar, lemon juice,
lemon peel, mustard, 1/4 teaspoon salt and the
pepper.
To serve, toss farro and spinach in 3 tablespoons
of the dressing. Arrange farro on serving platter,
and place grilled vegetables on top. Drizzle
remaining dressing over vegetables.
Title: Lasagna Cupcakes
Categories: Main Dish
Yield: 12 Servings
1 c ricotta cheese
1/2 c grated parmesan cheese
1 egg
25.5 oz pasta sauce
1/2 lb cooked italian sausage, crumbled
36 round pot sticker wrappers
1 c shredded mozzarella cheese
Heat oven to 375°F. Spray 12 regular-size muffin
cups with cooking spray. In small bowl, mix ricotta
cheese, parmesan cheese and egg. In another small
bowl, mix pasta sauce and italian sausage.
Place 1 round wrapper in bottom of each muffin cup;
top each with 1 heaping tablespoon pasta sauce
mixture and 1 tablespoon cheese mixture. Repeat
layers, ending with pasta sauce mixture. Sprinkle
each with mozzarella cheese.
Spray large sheet of foil with cooking spray; place
sprayed side down over pan. Bake 15 minutes.
Uncover; bake 15 minutes longer. Let stand about
15 minutes before serving.
Title: Barley Saute
Categories: Side Dish
Yield: 4 Servings
2 ts butter
1 lg onion, chopped
1 md red bell pepper, chopped
1 garlic clove, crushed
4 c cooked barley
2 ts dried thyme leaves
1/2 ts salt
16 oz frozen kernel corn, thawed
10 oz frozen lima beans, thawed
Melt butter in 10-inch skillet over medium-high heat.
Cook onion, bell pepper and garlic in butter about 2
minutes, stirring occasionally, until bell pepper is
crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes,
stirring occasionally, until hot.
Title: Mango Cupcakes
Categories: Desserts
Yield: 24 Servings
CUPCAKES:
1 c all-purpose flour
1 ts baking powder
1/8 ts salt
1/4 c unsalted butter, softened
1/3 c granulated sugar
2 eggs
1/3 c milk
1 ts grated lime peel
1/2 c finely chopped mango
FROSTING:
1/4 c unsalted butter, softened
2 c powdered sugar
1/2 ts grated lime peel
2 tb fresh lime juice
Heat oven to 350°F. Place mini paper baking cup
in each of 24 mini muffin cups; spray paper cups
with cooking spray. In small bowl, mix flour,
baking powder and salt; set aside.
In medium bowl, beat 1/4 cup butter and the
granulated sugar with electric mixer on medium
speed 1 minute. Add eggs, one at a time, beating
on low speed after each addition. Alternately add
flour mixture, about one-third at a time, and 1/3
cup milk, about half at a time, beating just
until blended. Beat in 1 teaspoon lime peel. Stir
in mango.
Fill each muffin cup with about 1 tablespoon plus
1 teaspoon batter or until about two-thirds full.
Bake 12 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove
cupcakes from pans; place on cooling racks. Cool
completely, about 15 minutes.
In medium bowl, beat frosting ingredients with
electric mixer on medium speed until smooth. Spoon
frosting into decorating bag fitted with star tip;
pipe frosting on each cupcake.
Title: Chili Shrimp
Categories: Appetizers
Yield: 12 Servings
1/2 c sugar
1 tb all-purpose flour
1 ts salt
1 ts chili powder
1/8 ts cayenne pepper
1 clove garlic, minced
1 lb uncooked large shrimp, peeled & deveined
1/4 md fresh lime
Heat oven to 500°F. Line 15x10x1-inch pan with
foil; spray foil with cooking spray.
In resealable 1-gallon food-storage plastic bag,
mix all ingredients except shrimp and lime. Add
shrimp; seal bag and shake to coat with sugar
mixture. Arrange shrimp with sugar mixture in
single layer in pan.
Bake 7 to 9 minutes or until sugar is caramelized.
Remove from oven. Using pancake turner, turn
shrimp; squeeze juice from lime over shrimp.
Place on serving platter; serve immediately.
Title: Soba Salad
Categories: Salads
Yield: 4 Servings
8 oz uncooked soba noodles
2 c frozen cut green beans, thawed
1 tb peanut butter
1 tb soy sauce
1 tb rice vinegar
2 ts honey
2 ts hot chili paste
1/3 c water
Cook noodles as directed on package, adding green
beans for the last 4 minutes of cook time. Rinse
with cold water; drain.
In microwavable bowl, mix remaining ingredients;
microwave uncovered on High 15 to 20 seconds or
until softened. Beat sauce with wire whisk until
smooth.
In large bowl, toss green beans and cooked
noodles with sauce. Refrigerate at least 2 hours
before serving.
Title: Meat Loaf
Categories: Main Dish
Yield: 4 Servings
1 lb lean ground beef
1 clove garlic
1 sm onion
2 sl bread with crust
1/4 c milk
2 ts worcestershire sauce
1/4 ts dried sage leaves
1/4 ts salt
1/4 ts ground mustard
1/8 ts pepper
1 lg egg
1/3 c ketchup
Heat the oven to 350°F. In a large bowl, break
up the beef into small pieces, using a fork or
spoon.
Peel and finely chop the garlic. Peel the onion,
and chop enough of the onion into small pieces to
measure 3 tablespoons. Wrap remaining piece of
onion, and refrigerate for another use. Add the
garlic and onion to the beef.
Tear the bread into small pieces and add to beef
mixture.
Add the milk, Worcestershire sauce, sage, salt,
mustard, pepper and egg to the beef mixture. Mix
with a fork, large spoon or your hands until the
ingredients are well mixed.
Place the beef mixture in an ungreased baking pan.
Shape the mixture into an 8x4-inch loaf in the
pan, then spread the ketchup over the top.
Bake uncovered 50 to 60 minutes until meat and
juices are no longer pink or until a meat
thermometer inserted in the center of the loaf
reads 160°F and center of loaf is no longer
pink. Let the loaf stand 5 minutes so it will
be easier to remove from the pan. Remove loaf
from pan and cut into slices.
Title: Asparagus Bundles
Categories: Side Dish
Yield: 4 Servings
TOPPING:
1/4 c panko bread crumbs
1 pn salt
ground black pepper
1 tb chopped fresh parsley
1 ts freshly grated lemon peel
1 tb grated parmesan cheese
ASPARAGUS:
1 ts salt
1 bunch fresh asparagus, trimmed
unsalted butter
2 tb extra-virgin olive oil
salt
ground black pepper
8 thin slices prosciutto
Heat oven to 400??F. In small bowl, mix bread crumbs,
salt and pepper. Add parsley, lemon peel and cheese;
toss well.
In 3-quart saucepan, heat 4 cups water and 1
teaspoon salt to boiling. Add asparagus. Heat to
boiling; reduce heat. Simmer about 4 minutes or
until crisp-tender; drain.
Butter shallow baking dish. Toss cooled asparagus
with 2 tablespoons olive oil; sprinkle with salt
and pepper. Divide asparagus into 4 equal bundles.
On work surface, arrange 2 slices of the prosciutto
so they slightly overlap each other. Top with 1
asparagus bundle and roll up carefully in prosciutto.
Place in baking dish. Repeat with remaining
prosciutto and asparagus. Flatten tops of bundles
slightly; sprinkle with topping.
Bake about 10 minutes or until thoroughly heated
and crisp. Serve immediately.
Title: Lemon Bread Pudding
Categories: Desserts
Yield: 8 Servings
1/2 c sugar
1/2 ts vanilla
6 eggs
1/2 c original bisquick mix
2 c milk
10 c cubed french bread
15.75 oz can lemon pie filling
1 c frozen whipped topping, thawed
Heat oven to 350°F. Generously grease bottom
and side of 3-quart casserole with shortening or
cooking spray. In large bowl, beat sugar, vanilla
and eggs with wire whisk until blended. Stir in
bisquick mix and milk. Stir in bread cubes until
coated.
Spoon half of the bread mixture into casserole.
Spoon 1 cup of the pie filling randomly over bread
mixture. Top with remaining bread mixture.
Bake 45 to 50 minutes or until golden brown and
knife inserted in center comes out clean. In
small bowl, mix remaining pie filling and the
whipped topping. Serve warm pudding with whipped
topping mixture. Store covered in refrigerator.
Title: Italian Meatballs
Categories: Appetizers
Yield: 30 Meatballs
1 lb lean ground beef
1 md onion, chopped
1/3 c bread crumbs
1/4 c milk
1 egg
1 ts salt
1/8 ts pepper
1 c chili sauce
1/2 c cold water
12 oz jar tomato pasta sauce
1 ts yellow mustard
Heat oven to 400°F.
Mix ground beef, onion, bread crumbs, milk, egg, salt
and pepper. Shape mixture into thirty 1-inch balls.
Place in ungreased rectangular pan, 13x9x2 inches.
Bake uncovered about 15 minutes or until no longer
pink in center and juice is clear.
Place meatballs on ungreased cookie sheet. Freeze
uncovered about 20 minutes or until firm. Place
partially frozen meatballs in heavy plastic bag
or freezer container. Seal, label and freeze no
longer than 3 months.
About 25 minutes before serving, mix chili sauce,
water, pasta sauce and mustard in 2-quart saucepan.
Add meatballs. Heat to boiling, stirring
occasionally; reduce heat. Cover and simmer about
20 minutes or until meatballs are hot.
Title: Citrus Salad
Categories: Salads
Yield: 4 Servings
1/2 c mayonnaise
2 ts grated orange peel
2 tb orange juice
1/2 ts salt
1 1/2 c cooked pasta shells
4 lg radishes, sliced
1 orange, peeled and sectioned
18 oz frozen broccoli, thawed
Mix mayonnaise, orange peel, orange juice and salt
in 2-quart bowl. Stir in remaining ingredients.
Cover and refrigerate at least 1 hour until chilled.
Title: Chicken Scaloppine
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1/4 c all-purpose flour
1 ts ground cumin
1/2 ts salt
1 1/2 tb canola oil
1/2 c chicken broth
1/4 ts red pepper sauce
2 tb lime juice
2 tb chopped fresh cilantro
Between pieces of plastic wrap or waxed paper, place
chicken breast half with smooth side down; gently
pound with flat side of meat mallet or rolling pin
until about 1/4 inch thick. Repeat with remaining
chicken.
In shallow dish, mix flour, cumin and salt. Coat
chicken with flour mixture. Reserve 1 teaspoon flour
mixture.
In 12-inch nonstick skillet, heat oil over medium
heat. Add chicken; cook 3 to 5 minutes on each side
or until golden brown and no longer pink in center.
Remove chicken from skillet; cover to keep warm.
In small bowl, stir reserved 1 teaspoon flour
mixture into broth. Gradually stir broth mixture
and red pepper sauce into skillet. Heat to
boiling; stir in lime juice and cilantro. Serve
sauce over chicken.
Title: Bacon Mashers
Categories: Side Dish
Yield: 10 Servings
2 1/2 c milk
1 1/4 c water
1/4 c butter
7.2 oz box mashed potatoes
1 c shredded pepper jack
1/2 c crumbled cooked bacon
2 ts chopped fresh parsley
1 tb crumbled cooked bacon
In 3-quart saucepan, heat milk, water and butter
to boiling. Stir in contents of both pouches of
potatoes just until moistened; let stand 1 minute.
Stir with fork until smooth. Stir in cheese and
1/2 cup bacon.
Spoon potatoes into serving dish; top with parsley
and 1 tablespoon bacon.
Title: Apple Crumble
Categories: Desserts
Yield: 8 Servings
FILLING:
3 lg apples, peeled and chopped
1/2 c sugar
1/4 c packed brown sugar
2 ts ground cinnamon
1/4 c cold butter, chopped
TOPPING:
17.5 oz pouch oatmeal cookie mix
1/2 c butter, melted
1/2 c chopped pecans
Heat oven to 300°F. Spray bottom and sides of
8-inch square glass baking dish with cooking spray.
In large bowl, toss filling ingredients. Spread
mixture in baking dish.
In same large bowl, stir cookie mix and melted
butter until crumbly. Sprinkle over filling.
Bake 40 minutes. Remove from oven; sprinkle with
pecans. Bake 15 to 20 minutes longer or until
topping is golden brown. Serve warm or at room
temperature.
Title: Cookie Cocktail
Categories: Beverages
Yield: 2 Servings
2 c vanilla ice cream
1/2 c milk
6 tb cake-flavored vodka
2 red velvet cookies, crumbled
In blender, blend ice cream, milk and vodka until
smooth.
Pour in chilled glasses. Top with crumbled cookies.
Title: Fruit Medley
Categories: Salads
Yield: 6 Servings
DRESSING:
1/2 c whipping cream
1 tb powdered sugar
1/2 ts grated lemon peel
FRUIT:
2 apricots, pitted & sliced
1 orange, peeled, sliced
1 md pineapple, peeled & cut in 1" pieces
1 bunch small seedless grapes, halved
In chilled bowl, beat all dressing ingredients
with electric mixer on high speed until soft peaks
form.
In large bowl, place fruit. Add dressing; toss
gently to coat. Store in refrigerator.
Title: Pepper Steak
Categories: Main Dish
Yield: 4 Servings
1 beef sirloin steak, 1 1/2 inches thick
3 ts ground black pepper
1/2 ts salt
2 tb olive oil
7 oz refrigerated basil pesto
7 oz jar roasted bell peppers, chopped
1 tb lemon juice
Sprinkle both sides of steak with pepper and salt;
brush with oil. Heat grill pan over medium-high
heat until hot. Add steak; cook 10 to 15 minutes,
turning once, or until of desired doneness.
Remove steak from pan to cutting board; let
stand 5 minutes.
Meanwhile, in small bowl, mix pesto, roasted
peppers and lemon juice. Cut steak into thin
slices. Serve with red pepper pesto.
Title: Eggplant Fries
Categories: Side Dish
Yield: 4 Servings
1 c panko crispy bread crumbs
1 ts crushed red pepper flakes
salt, to taste
pepper, to taste
1 egg
1 md eggplant, cut into thin strips
Heat oven to 450°F. Line cookie sheet with
cooking parchment paper or silicone baking mat.
In shallow bowl, mix bread crumbs, pepper flakes,
salt and pepper. In another shallow bowl, beat
egg with fork or whisk. Dip eggplant strips into
egg, coating all sides; shake off excess. Roll
in bread crumb mixture until coated. Place on
cookie sheet.
Bake about 20 minutes, turning once, or until
coating is crisp and lightly golden.
Title: Chocolate Mousse
Categories: Desserts
Yield: 8 Servings
1 1/2 c milk
1/2 c dark chocolate chips
4 serving size box chocolate pudding
6 oz vanilla yogurt
1 1/2 c frozen whipped topping, thawed
1 1/2 c fresh raspberries
In small saucepan, combine 1/4 cup of the milk and
the chocolate chips. Cook over low heat, stirring
constantly, until chocolate is completely melted
and mixture is well blended.
In medium bowl, combine remaining 1 1/4 cups milk
and pudding mix. Beat with wire whisk for 1 to 2
minutes or until mixture is well blended and
thickened; stir in yogurt.
Blend melted chocolate into pudding mixture; fold
in whipped topping. Spoon into individual dessert
dishes. Top each serving with additional whipped
topping and raspberries. Serve immediately or
refrigerate until serving time. Store covered in
refrigerator.
Title: White Bean Dip
Categories: Appetizers
Yield: 28 Servings
1 tb olive oil
2 cloves garlic, minced
1 ts dried thyme leaves
19 oz can cannellini beans, rinsed
1/2 c chicken broth
2 tb chopped fresh italian parsley
1 c shredded parmesan cheese
7 dozen carrot sticks
In heavy 2-quart saucepan, heat oil over medium heat.
Add garlic and thyme; cook 1 to 2 minutes, stirring
constantly, until garlic is light golden. Remove
from heat.
Add beans and broth to saucepan. Partially mash
beans with potato masher. Stir in parsley. Heat
over medium-low heat, stirring occasionally, until
bean mixture is thoroughly heated. Stir in cheese
until melted. Serve warm with carrot sticks.
Title: Potato Chowder
Categories: Salads
Yield: 8 Servings
6 md unpeeled red potatoes, in 1/2" cubes
32 oz chicken broth
1/2 ts salt
1/2 ts pepper
3 1/2 c frozen broccoli cuts
1/3 c all-purpose flour
1 c milk
8 oz cheddar cheese, shredded
1/2 c sour cream
4 md green onions, chopped
In 5-quart Dutch oven, place potatoes; add just
enough water to cover. Heat to boiling. Reduce
heat; cover and simmer 10 to 15 minutes or until
potatoes are very tender. Drain. Reserve 1 cup
potatoes; return remaining potatoes to saucepan.
In small bowl, mash reserved potatoes with fork;
return to saucepan.
Stir in broth, salt and pepper. Heat to boiling.
Add broccoli. Return to boiling; cook uncovered
4 minutes, stirring occasionally. Reduce heat
to medium.
In small bowl, stir flour into milk with wire whisk
until well mixed. Add milk mixture to potato
mixture, stirring constantly. Cook over medium
heat, stirring frequently, until mixture thickens
and boils. Stir in cheese until melted and smooth.
Stir in sour cream and green onions; cook until
thoroughly heated.
To serve, ladle soup into bowls.
Title: Caribbean Chicken
Categories: Main Dish
Yield: 4 Servings
CHICKEN:
1 1/4 C bran cereal
2 ts jerk seasoning (dry)
4 boneless skinless chicken breasts
1/2 c buttermilk
2 ts dijon mustard
1/2 ts red pepper sauce
SALSA:
8 oz can crushed pineapple, undrained
1/4 c chopped red bell pepper
1/4 c chopped apricots
1 tb chopped fresh cilantro
1 ts sugar
1 ts lemon juice
Heat oven to 400°F. Spray cookie sheet with
cooking spray. Place cereal in resealable
food-storage plastic bag; seal bag and finely
crush with rolling pin or meat mallet. Place
cereal in shallow dish. Stir in jerk seasoning.
In large food-storage plastic bag, place chicken,
buttermilk, mustard and pepper sauce. Seal bag;
shake well. Remove chicken from bag; coat with
cereal mixture. Place on cookie sheet.
Bake 14 to 16 minutes or until juice of chicken is
clear when center of thickest part is cut.
Meanwhile, in small bowl, mix salsa ingredients.
Cover; refrigerate until serving. Serve chicken
with salsa.
Title: Zucchini Cakes
Categories: Side Dish
Yield: 4 Servings
1 c grated zucchini
1/2 c frozen corn kernels, thawed
1/4 c chopped onion
1 egg
1 c all-purpose flour
1 1/2 ts baking powder
1/4 ts salt
1 tb shortening
1 tb milk
3/4 ts salt
1/2 ts pepper
vegetable oil for cooking
1/3 c sour cream
1 c cherry tomatoes, quartered
fresh basil sprigs
In large bowl, stir together zucchini, corn, onion,
egg, flour, baking powder, salt, shortening, milk,
salt and pepper.
Grease griddle or skillet with oil, or use nonstick
griddle; heat at 350°F. For each zucchini cake,
pour 1/4 cup batter onto hot griddle. Cook until
golden brown on both sides.
Serve zucchini cakes topped with sour cream and
tomatoes. Garnish with basil.
Title: Maple Bread Pudding
Categories: Desserts
Yield: 12 Servings
12.4 oz bag baked dinner rolls
6 eggs
1/2 c maple syrup
3/4 c granulated sugar
1 1/2 ts baking powder
2 c half-and-half
1 c milk
1/4 c butter, melted
1/2 c cream cheese frosting
2/3 c vanilla yogurt
Heat oven to 350°F. Spray 13x9-inch pan with
cooking spray. Let frozen rolls stand at room
temperature 10 minutes. Cut each roll into 12
pieces; place in large bowl.
In another large bowl, slightly beat eggs. Reserve
1 tablespoon of the syrup in small microwavable
bowl; add remaining syrup to eggs. Stir in sugar,
baking powder, half-and-half, milk and melted
butter until well blended. Pour mixture over
roll pieces in bowl; stir to coat well. Pour
mixture into pan, pressing bread into liquid
with back of spoon. Let stand 5 minutes; press
down bread again.
Bake 45 to 55 minutes or until top is golden brown
and knife inserted in center comes out clean. Cool
20 minutes before serving.
To reserved tablespoon syrup, stir in frosting and
yogurt. Microwave on High about 20 seconds or
until melted. Stir; pour over warm bread pudding
and spread to cover. Cut into 12 servings.
