Title: Olive Spread
Categories: Appetizers
Yield: 10 Servings
7 oz container plain hummus
1/2 c kalamata olives, chopped
1 tb italian salad dressing
7 pita breads, each cut in 6 wedges
Spread hummus on 8- to 10-inch serving plate.
Mix olives and vinaigrette in small bowl. Spoon
over hummus. Serve with pita bread wedges.
Title: Chopped Salad
Categories: Salads
Yield: 6 Servings
SALAD:
1 head iceberg lettuce, chopped
1 bunch fresh spinach, chopped
1/2 c chopped carrots
1/2 c sliced radishes
2 oranges, peeled & chopped
1/4 c chopped pecans, toasted
VINAIGRETTE:
1 c fresh cilantro leaves
1/2 c lime juice
1/2 c orange juice
1/3 c olive oil
1 clove garlic, finely chopped
2 tb honey
1/2 ts salt
1/4 ts pepper
In large bowl, toss all salad ingredients and layer
carrots, radishes, oranges and pecans on top.
In blender, place all vinaigrette ingredients.
Cover; blend on high speed until smooth. Drizzle
over salad or serve on the side.
Title: Picnic Chicken
Categories: Main Dish
Yield: 4 Servings
2/3 c buttermilk
8 boneless skinless chicken breasts
1 c corn flakes cereal
1 c all-purpose flour
2 oz dry ranch dressing mix
cooking spray
Heat oven to 400°F. Spray cookie sheet with
cooking spray.
Pour buttermilk into shallow glass or plastic bowl.
Add chicken; turn to coat. Let stand 5 minutes.
Meanwhile, in 2-quart resealable food-storage
plastic bag, crush cereal with rolling pin. Add
flour and dressing mix to cereal in bag. Remove
chicken from buttermilk; discard buttermilk. Add
chicken to cereal mixture. Seal bag; shake to
coat.
Place chicken on cookie sheet. Spray with cooking
spray. Bake 45 to 50 minutes or until juice of
chicken is clear when center of thickest part is
cut (170°F).
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 large 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: Bread Pudding
Categories: Desserts
Yield: 8 Servings
2 c milk
1/4 c butter
2 eggs, slightly beaten
1/2 c sugar
1 ts ground cinnamon
1/4 ts salt
6 c soft bread cubes
heavy whipping cream
Heat oven to 350°F. In 2-quart saucepan, heat
milk and butter over medium heat until butter is
melted and milk is hot.
In large bowl, mix eggs, sugar, cinnamon and salt.
Stir in bread cubes and milk mixture. Pour into
ungreased deep round pan.
Bake uncovered 40 to 45 minutes or until knife
inserted 1 inch from edge comes out clean.
Serve warm with whipping cream.
Title: Chicken Nachos
Categories: Appetizers
Yield: 6 Servings
1 tb olive oil
1 1/4 lb boneless skinless chicken breasts, cut up
1 oz pkg taco seasoning mix
8 oz tomato sauce
15 oz can black beans, drained & rinsed
7 oz can whole kernel corn, drained
2 c shredded mexican cheese blend
6 oz tortilla chips
1/4 c chopped fresh cilantro
In 12-inch nonstick skillet, heat oil over medium-
high heat. Cook chicken in oil 3 to 5 minutes,
stirring occasionally, until no longer pink in
center.
Stir in taco seasoning mix, tomato sauce, bell
pepper, beans, corn and 1 cup of the cheese. Reduce
heat to medium; cook 3 to 5 minutes, stirring
occasionally, until heated through and cheese is
melted.
Divide tortilla chips between 6 plates. Spoon
chicken mixture evenly over chips. Sprinkle with
remaining 1 cup cheese and the cilantro.
Title: Overnight Salad
Categories: Salads
Yield: 8 Servings
DRESSING:
2 eggs, beaten
2 tb sugar
2 tb lemon juice
2 tb reserved pineapple juice
1 tb butter
3/4 c whipping cream
SALAD:
15 oz can sweet cherries, drained
40 oz pineapple chunks, drained
- (2 tb juice reserved)
3 seedless oranges, peeled, cut up
1 c miniature marshmallows
In 1-quart saucepan, mix all dressing ingredients
except whipping cream. Heat to boiling over medium
heat, stirring constantly; cool.
In chilled medium deep bowl, beat whipping cream
with electric mixer on low speed until mixture
begins to thicken. Increase speed to high and
beat until stiff peaks form. Fold in cooled egg
mixture.
In large glass or plastic bowl, gently toss salad
ingredients and dressing. Cover; refrigerate at
least 12 hours to blend flavors but no longer
than 24 hours.
Title: Beef Tenderloin
Categories: Main Dish
Yield: 10 Servings
3 lb beef tenderloin, trimmed
1 c molasses
2/3 c olive oil
1/2 c soy sauce
1/2 c chopped shallots
4 cloves garlic, finely chopped
3 tb chopped fresh parsley
3 tb chopped fresh thyme leaves
8 oz sour cream
1/4 c whipping cream
2 tb prepared horseradish
1/4 ts salt
1/4 ts coarse ground black pepper
In resealable food-storage plastic bag or large
glass or plastic dish, place beef. In small bowl,
mix molasses, 1/2 cup of the oil, the soy sauce,
shallots, garlic and 2 tablespoons each of the
parsley and thyme; pour over beef. Seal bag or
cover dish; refrigerate at least 8 hours but no
longer than 24 hours, turning beef several
times to coat with marinade.
Heat oven to 425°F. Remove beef from marinade;
discard marinade. In 12-inch nonstick skillet,
heat remaining oil over medium-high heat. Add beef;
cook 8 minutes or until browned on all sides. Place
beef on rack in shallow roasting pan. Insert meat
thermometer so tip is in center of thickest part
of beef.
Roast uncovered 15 minutes or until thermometer
reads 135°F. Cover beef loosely with foil;
let stand 20 minutes or until thermometer reads
140°F.
Meanwhile, in small bowl, mix sour cream, whipping
cream, horseradish, salt, pepper and remaining 1
tablespoon each parsley and thyme.
Cut beef into 1/2-inch slices. Serve with
horseradish cream.
Title: Glazed Carrots
Categories: Side Dish
Yield: 6 Servings
6 md carrots, sliced
1/4 c sugar
2 tb butter
1 ts minced crystallized ginger
Heat 1 inch water to boiling in 3-quart saucepan;
add carrots. Heat to boiling; reduce heat. Cover
and cook about 5 minutes or until crisp-tender;
drain and set aside.
Cook sugar, butter and ginger in same saucepan over
low heat, stirring constantly, until bubbly; add
carrots. Cook over low heat 1 to 2 minutes,
stirring occasionally, until carrots are glazed
and heated through.
Title: S'More Pops
Categories: Desserts
Yield: 10 Servings
4 serving box chocolate instant pudding
2 c milk
1 c marshmallow creme
1/4 c crushed graham cracker cereal
10 sm paper drinking cups
10 flat wooden sticks with round ends
Make pudding mix as directed on box using milk. In
small bowl, mix marshmallow creme and crushed
cereal.
Into each paper cup, layer 2 tablespoons pudding,
1 tablespoon marshmallow-cereal mixture and 1
more tablespoon pudding.
Place small piece of foil over top of each cup.
Make small slit in center of each piece of foil;
insert stick. Place cups on tray. Freeze at
least 5 hours.
Tear off paper cups and serve.
Title: Glazed Wings
Categories: Appetizers
Yield: 6 Servings
4 lb chicken wings, split at the joint
2 tb vegetable oil
1/4 c soy sauce
1/2 c fresh orange juice
1/4 c honey
4 tb water, as needed
Rinse the wings thoroughly under cold running water
and pat dry.
In a large skillet set over medium flame, heat the
oil and saute the wings until they begin to brown,
about 5 to 7 minutes per side. Remove the wings to
a plate.
Add the soy sauce, orange juice and honey to the
skillet with 2 tablespoons of water and stir until
combined adding more water if the glaze is too
thick.
Return the wings to the skillet, reduce the heat to
medium low, and cook the wings, stirring
occasionally, until they are nicely coated, another
5 to 7 minutes.
Title: Wedge Salad
Categories: Salads
Yield: 8 Servings
4 sl thick-sliced bacon
2 apples, chopped
2 ts lemon juice
1 head iceberg lettuce, in 8 wedges
1 c blue cheese salad dressing
1/4 c crumbled blue cheese
Heat oven to 400°F. Line cookie sheet with foil.
Place bacon on cookie sheet. Bake 10 to 15 minutes,
turning once, until crisp. Cool 5 minutes. Chop
bacon or crumble into small pieces.
In medium bowl, toss apples with lemon juice.
On individual plates, arrange lettuce wedges. Top
with dressing, bacon, apples and cheese.
Title: Chipotle Burgers
Categories: Main Dish
Yield: 8 Servings
BURGERS:
2 1/2 lb ground beef
4.5 oz can chopped green chiles
3 tb chopped canned chipotle chiles
-in adobo sauce, undrained
8 sl cheddar cheese
8 burger buns, split
2 md tomatoes, sliced
GUACAMOLE:
2 lg avocados, pitted and cubed
1 tb lime juice
1/4 ts red pepper sauce
1/4 ts salt
1 clove garlic, finely chopped
Heat gas or charcoal grill. In large bowl, mix beef,
green chiles and chipotle chiles. Shape into 8
patties, about 3/4 inch thick.
In medium bowl, mash guacamole ingredients, using
pastry blender or fork.
Place patties on grill over medium heat. Cover
grill; cook 13 to 15 minutes, turning once, until
meat thermometer inserted in center of patties
reads 160°F. Top each patty with cheese slice;
cook just until cheese is melted. To toast buns,
place cut sides down on grill during last 1 to 2
minutes of cook time.
Layer buns with tomato slices, burgers and
guacamole.
Title: Sweet Potato Puffs
Categories: Side Dish
Yield: 8 Servings
3 lg sweet potatoes, peeled & cut in 1" pieces
1/4 c butter, softened
2 tb packed brown sugar
1/2 ts grated orange peel
1/4 ts ground cardamom
2 eggs, beaten
1 tb butter, melted
2 tb chopped crystallized ginger
Place sweet potatoes in 3-quart saucepan; add enough
water to cover. Cover and heat to boiling; reduce
heat. Simmer covered about 20 minutes or until
tender; drain. Shake potatoes in saucepan over low
heat to dry.
Heat oven to 425°F. Mash potatoes in medium bowl
until no lumps remain. Add remaining ingredients
except 1 tablespoon butter and the ginger. Beat
vigorously until potatoes are fluffy.
Drop potatoes by 1/2 cupfuls onto ungreased cookie
sheet, forming 8 mounds.
Brush 1 tablespoon melted butter over potatoes.
Bake about 15 minutes or until hot. Sprinkle with
ginger.
Title: Angel Toffee
Categories: Desserts
Yield: 16 Servings
4 serving box chocolate instant pudding
1 pkg angel food cake mix
1 1/4 c cold water
1 c chocolate-covered toffee candy, crushed
8 oz container frozen whipped topping, thawed
Move oven rack to lowest position, removing other
racks. Preheat oven to 350°F.
Beat cake mix and cold water in extra-large glass
or metal bowl on low speed 30 seconds; beat on
medium speed 1 minute. Pour into ungreased
10x4-inch angel food cake pan.
Bake 37 to 47 minutes or until top is dark golden
brown and cracks feel very dry and not sticky. Do
not underbake. Immediately turn pan upside down
onto glass bottle until cake is completely cool,
about 1 hour. Run knife around edges; remove from
pan.
Crush or finely chop candy bars; reserve 1/3 cup.
Fold remaining crushed candy into whipped topping.
Tear cake into about 1-inch pieces. Mix cake
pieces and whipped topping mixture. Press lightly
in ungreased 13x9x2-inch rectangular pan.
Sprinkle with reserved crushed candy. Freeze
dessert about 1 1/2 hours or until firm. Cut
into squares or spoon into dessert dishes.
Freeze any remaining dessert.
Title: Lettuce Wraps
Categories: Appetizers
Yield: 15 Servings
1 c bran cereal
2 tb soy sauce plus water to make 1/2 cup
20 oz lean ground turkey
1 1/2 c julienne carrots
1 lg onion, chopped
1/3 c thai peanut sauce
2 tb lime juice
4 tb chopped fresh cilantro
15 leaves bibb lettuce
Place cereal in resealable food-storage plastic bag;
seal bag and finely crush with rolling pin or meat
mallet. In large bowl, mix crushed cereal and soy
sauce-water mixture. Let stand 5 minutes.
Thoroughly mix turkey into cereal mixture. Spray
10-inch skillet with cooking spray; heat over
medium-high heat. Add turkey mixture, carrots
and onion; cook 5 to 7 minutes, stirring
frequently, until turkey is no longer pink.
In small bowl, mix peanut sauce and lime juice
until blended. Stir into turkey mixture. Reduce
heat to low. Cover; cook 5 to 7 minutes, stirring
occasionally, until carrots are crisp-tender and
flavors are blended. Stir in cilantro.
To serve, spoon about 1/3 cup turkey mixture
into each lettuce leaf.
Title: Fruit Salad
Categories: Salads
Yield: 12 Servings
1/2 c honey
1/2 c frozen limeade concentrate, thawed
1 tb poppy seed
12 c cut-up fresh fruit
1/2 c slivered almonds, toasted
Mix honey, limeade concentrate and poppy seed in
medium bowl. Carefully toss fruit with honey
mixture. Sprinkle with almonds.
Title: Chicken Sticks
Categories: Main Dish
Yield: 10 Servings
2 tb butter, melted
1/4 c cayenne pepper sauce
1 tb honey
1/2 ts celery seed
1/2 ts salt
1 lb chicken breast tenders
1/2 c blue cheese dressing
In medium bowl, mix butter, pepper sauce, honey,
celery seed and salt. Remove 2 tablespoons sauce
mixture; set aside. Add chicken to remaining
sauce mixture; stir to coat. Cover and
refrigerate at least 30 minutes but no longer
than 2 hours.
Meanwhile, soak ten 10- to 12-inch wooden skewers
in water 30 minutes.
Brush grill rack with vegetable oil. Heat coals
or gas grill for direct heat. Remove chicken
from marinade; discard marinade. Thread each
chicken tender on a skewer.
Cover and grill chicken over medium heat 8 to
10 minutes, turning once and brushing
frequently with reserved sauce mixture, until
no longer pink in center. Discard any remaining
sauce mixture. Serve chicken with blue cheese
dressing.
Title: Loaded Potatoes
Categories: Side Dish
Yield: 4 Servings
4 md unpeeled red potatoes
3 c sliced fresh mushrooms
3/4 c chopped fully cooked ham
8 md green onions, sliced
1/8 ts ground cayenne pepper
1/2 c sour cream
1/2 c shredded sharp cheddar cheese
Pierce potatoes with fork. Arrange potatoes about 1
inch apart in circle on microwavable paper towel in
microwave oven. Microwave uncovered on High 8 to 10
minutes or until tender. Let potatoes stand until
cool enough to handle.
While potatoes are cooking, spray 4-quart Dutch oven
with cooking spray; heat over medium-high heat. Cook
mushrooms in Dutch oven 1 minute, stirring
frequently; reduce heat to medium. Cover and cook 3
minutes; remove from heat. Stir in ham, green
onions and red pepper. Cover and let stand 4 minutes.
Split baked potatoes lengthwise in half; fluff with
fork. Spread 1 tablespoon of the sour cream over each
potato half. Top with ham mixture and cheese.
Title: Banana Flan
Categories: Desserts
Yield: 10 Servings
1 c sugar
4 eggs
1 egg white
1 c water
14 oz can sweetened condensed milk
1 c mashed ripe bananas
1 ts vanilla
1/8 ts salt
fresh banana slices
Heat oven to 350°F. In 10-inch skillet, cook
sugar over medium-high heat, stirring frequently,
until melted and light caramel in color. Pour
into 10 custard cups. Place on cooling rack to
cool.
Meanwhile, in medium bowl, beat eggs and egg
white with electric mixer on medium speed or
whisk until well blended. Stir in water,
condensed milk, bananas, vanilla and salt.
Pour over sugar mixture in custard cups. Place
in two 13x9-inch pans. Carefully pour very hot
water into each pan until about halfway up
sides of custard cups.
Bake 50 to 60 minutes or until knife inserted in
center comes out clean. Carefully remove cups
from water. Cool 30 minutes. Cover and refrigerate.
Chill 3 to 8 hours. To unmold, run knife around
edge of custard to loosen; turn upside down onto
serving plate. Garnish with remaining ingredients.
Title: Stuffed Mushrooms
Categories: Appetizers
Yield: 35 Appetizers
1 lb fresh whole mushrooms
1/3 c crumbled gorgonzola cheese
1/4 c bread crumbs
1/4 c chopped hazelnuts
1/4 c finely chopped red bell pepper
4 md green onions, chopped
1/2 ts salt
Heat oven to 350°F. Remove stems from mushroom
caps; reserve caps. Finely chop enough stems to
measure about 1/2 cup. Discard remaining stems.
Mix chopped mushroom stems and remaining
ingredients in small bowl until well blended. Spoon
into mushroom caps, mounding slightly. Place in
ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
Bake 15 to 20 minutes or until thoroughly heated.
Serve warm.
Title: Pasta Salad
Categories: Salads
Yield: 6 Servings
1 box pasta salad mix
1/2 c ranch dressing
1 tb fresh lemon juice
2 c baby spinach leaves
3/4 c grape tomatoes, halved
1/2 c sliced cucumber, halved
1/2 c julienned carrots
1 ts dried basil leaves
Empty contents of 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 medium bowl, stir contents of seasoning from
pasta salad mix, the dressing and lemon juice
until blended. Stir in pasta and remaining
ingredients. Cover; refrigerate until ready to
serve. Store any remaining salad covered in
the refrigerator.
Title: Portabella Burger
Categories: Main Dish
Yield: 4 Servings
4 portabella mushroom caps
1/4 c balsamic vinegar
2 tb olive oil
1 ts dried basil leaves
1 ts dried oregano leaves
1 tb finely chopped garlic
1/2 ts salt
1/4 ts pepper
4 sl provolone cheese
4 burger buns, split
Heat gas or charcoal grill.
In resealable food-storage plastic bag, place
mushroom caps. In small bowl, mix vinegar, oil,
basil, oregano, garlic, salt and pepper with
whisk. Pour over mushrooms; seal bag. Let stand
15 minutes, turning twice.
Place mushrooms on grill over medium heat; reserve
marinade for basting. Cook uncovered, brushing
with marinade frequently, 5 to 8 minutes. Turn
mushrooms over; cook 3 to 6 minutes longer. Top
mushrooms with cheese and place burger buns,
cut side down, on grill rack. Cook 2 minutes
more or until mushrooms are tender and cheese is
melted. Serve mushrooms in buns.
Title: Almond Peas
Categories: Side Dish
Yield: 6 Servings
3 1/2 c frozen sweet peas
2 sl bacon, chopped
2 tb finely chopped onion
1/4 c slivered almonds
2 tb butter
1/2 ts salt
1 ds pepper
Cook peas as directed on bag; drain.
Meanwhile, in 10-inch nonstick skillet, cook bacon
over medium-high heat 4 to 5 minutes, stirring
occasionally, until crisp. Remove bacon from
skillet with slotted spoon; drain on paper towels.
Add onion and almonds to bacon drippings in
skillet; cook over medium-high heat 3 to 4
minutes, stirring frequently, until onion is
tender and almonds are lightly browned. Remove
from skillet.
In same skillet, melt butter over medium-high
heat. Add cooked peas, bacon, onion, almonds,
salt and pepper; toss.
Title: Peach Shortcake
Categories: Desserts
Yield: 8 Servings
FRUIT:
1 lb frozen sliced peaches, thawed
1 1/2 c fresh raspberries
3/4 c granulated sugar
SHORTCAKES:
2 1/2 c all-purpose flour
1/2 c granulated sugar
2 ts baking powder
1/2 ts salt
1/2 c firm butter
2/3 c milk
1/2 ts almond extract
1 egg, slightly beaten
1 tb milk
1/4 c sliced almonds
3 tb coarse sugar
TOPPING:
2 c vanilla ice cream
In medium bowl, mix peaches, raspberries and 3/4
cup sugar. Let stand 1 hour so fruit will become
juicy.
Meanwhile, heat oven to 400°F. In medium bowl,
mix flour, 1/2 cup sugar, the baking powder and
salt. Cut in butter, using pastry blender, until
mixture looks like coarse crumbs. Using wooden
spoon, stir in 2/3 cup milk, the almond extract
and egg just until blended. Dough will be stiff.
On ungreased cookie sheet, drop dough by 8 spoonfuls
about 2 inches apart. Brush with 1 tablespoon milk;
sprinkle almonds over tops of each. Sprinkle with
coarse sugar.
Bake 14 to 16 minutes or until light golden brown.
Remove from cookie sheet; cool 10 minutes.
Cut shortcakes in half. Spoon about 1/4 cup ice
cream onto bottom of each shortcake. Top each
with 1/2 cup of the peach mixture; add tops of
shortcakes.
