Title: Scallop Skewers
Categories: Appetizers
Yield: 14 Appetizers
1/4 c orange juice
2 tb packed brown sugar
1 ts grated orange peel
1/2 ts ground ginger
1 clove garlic, minced
14 bay scallops
14 baby portabella mushrooms, stems removed
14 slices packaged precooked bacon
Heat oven to 425°F. Line 15x10x1-inch pan with
cooking parchment paper. In medium bowl, mix orange
juice, brown sugar, orange peel, ginger and garlic.
Add scallops; toss to coat.
Place 1 scallop in each mushroom cap. Wrap each with
1 bacon slice, enclosing scallop. Secure with
toothpick. Dip in orange juice mixture; place in pan.
Bake 8 to 10 minutes or until mushrooms are tender
and scallops are opaque.
Title: Split Pea Soup
Categories: Soups
Yield: 8 Servings
2 1/4 c dried split peas
8 c water
1 lg onion, chopped
2 md celery stalks, minced
1/4 ts pepper
1 ham bone
3 md carrots, in 1/4" slices
Heat peas and water to boiling in 4-quart Dutch oven.
Boil uncovered 2 minutes; remove from heat. Cover
and let stand 1 hour.
Stir in onion, celery and pepper. Add ham bone. Heat
to boiling; reduce heat. Cover and simmer about 1
hour 30 minutes or until peas are tender.
Remove ham bone; remove ham from bone. Trim excess
fat from ham; cut ham into 1/2-inch pieces.
Stir ham and carrots into soup. Heat to boiling;
reduce heat. Cover and simmer about 30 minutes or
until carrots are tender and soup is desired
consistency.
Title: Sausage Balls
Categories: Main Dish
Yield: 102 Pieces
3 c original bisquick mix
1 lb uncooked bulk pork sausage
4 c shredded cheddar cheese
1/2 c grated parmesan cheese
1/2 c milk
1/2 ts dried rosemary leaves, crushed
1 1/2 ts chopped fresh parsley
barbecue sauce
Heat oven to 350°F. Lightly grease bottom and
sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
In large bowl, stir together all ingredients except
barbecue sauce, using hands or spoon. Shape mixture
into 1-inch balls. Place in pan.
Bake 20 to 25 minutes or until brown. Immediately
remove from pan. Serve warm with sauce for dipping.
Title: Corn Pudding
Categories: Side Dish
Yield: 8 Servings
1/4 c butter
1/2 sm onion, chopped
1/4 c all-purpose flour
1/4 ts salt
1/4 ts pepper
2 c milk
3 eggs, slightly beaten
1 c shredded cheddar cheese
12 oz frozen corn, thawed
1 tb parsley flakes
1/4 c plain bread crumbs
1 1/2 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 1/4 cup butter over
medium heat. Add onion; cook 3 to 4 minutes,
stirring frequently, until tender. Stir in flour,
salt and pepper until well blended. Stir in milk.
Cook 4 to 5 minutes, stirring constantly, until
thickened. Gradually stir in eggs and cheese.
Stir in corn and parsley. Pour into baking dish.
In small bowl, mix bread crumbs and 1 1/2
tablespoons 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: Cheesecake Bars
Categories: Desserts
Yield: 24 Servings
CRUST:
2 c graham cracker crumbs
3/4 c butter, melted
1/2 c blanched whole almonds, finely chopped
1/4 c packed brown sugar
1 tb ground cinnamon
FILLING:
16 oz cream cheese, softened
1/4 c granulated sugar
1/4 c packed brown sugar
2 ts ground nutmeg
1/2 c whipping cream
1 ts vanilla
2 eggs
TOPPING:
1/2 c blanched whole almonds, finely chopped, toasted
Heat oven to 350°F. In large bowl, stir crust
ingredients until well blended. Press mixture in
bottom of ungreased 13x9-inch pan. Bake 8 minutes.
In clean large bowl, beat cream cheese with
electric mixer on medium speed until softened.
Gradually beat in granulated sugar, 1/4 cup
brown sugar, the nutmeg, cream and vanilla. Beat
in eggs, one at a time, until creamy. Pour
mixture over crust.
Bake 30 to 35 minutes longer or until center is
set. Sprinkle with 1/2 cup toasted almonds;
press in slightly. Cool 1 1/2 hours. For bars,
cut into 6 rows by 4 rows, using thin knife
and wiping blade occasionally. Store covered
in refrigerator.
Title: Artichoke Dip
Categories: Appetizers
Yield: 24 Servings
1/2 c mayonnaise
1/2 c grated parmesan cheese
4 md green onions, chopped
1 can artichoke hearts, chopped
crackers
In ungreased 1-quart microwavable casserole, mix all
ingredients except crackers.
Cover tightly; microwave on Medium-High (70%) 4 to 5
minutes, stirring after 2 minutes, until hot.
Serve warm with crackers.
Title: Fattoush Salad
Categories: Salads
Yield: 10 Servings
1 box pasta salad mix
1/3 c olive oil
1/4 c fresh lemon juice
1 1/2 c coarsely chopped cucumber
1 c chopped romaine lettuce
1 c crumbled feta cheese
1 c grape tomatoes, halved
1/2 c thinly sliced zucchini, in quarters
1/3 c thinly sliced radishes
1/3 c chopped red onion
1/3 c chopped fresh flat leaf parsley
1 tb chopped fresh mint leaves
2 c garlic flavored croutons
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,
lemon juice and Greek seasoning. Add pasta and all
remaining ingredients; toss gently. Cover and
refrigerate 1 hour to chill.
Title: Chicken Breasts
Categories: Main Dish
Yield: 102 Pieces
4 boneless skinless chicken breasts
1/2 c all-purpose flour
1/2 ts garlic powder
1 egg
3 tb vegetable oil
1 1/2 c sliced fresh mushrooms
3 tb all-purpose flour
2 md green onions, sliced
1 c milk
1 1/2 ts soy sauce
Between pieces of plastic wrap or waxed paper, place
each chicken breast smooth side down; gently pound
with flat side of meat mallet or rolling pin until
about 1/4 inch thick.
In shallow dish, stir 1/2 cup flour and the garlic
powder. In another shallow dish, beat egg. Dip
chicken in egg, then coat with flour.
In 12-inch nonstick skillet, heat 2 tablespoons of
the oil over medium heat. Add chicken; cook about
3 minutes or until golden brown. Turn chicken;
cover and cook 4 to 6 minutes longer or until
chicken is no longer pink in center. Remove to
serving platter; cover to keep warm.
In same skillet, heat remaining 1 tablespoon oil
over medium heat. Add mushrooms; cook 3 to 4
minutes, stirring frequently, until browned. Add
3 tablespoons flour and the onions; cook and stir
until mixed. Stir in milk and soy sauce. Cook
until mixture is thick and bubbly. Serve over
chicken.
Title: Potato Frittata
Categories: Side Dish
Yield: 6 Servings
4.5 oz box roasted potatoes mix
water, called for on potato box
vegetable oil, called for on potato box
8 oz sliced fresh mushrooms
1 md onion, chopped
1 md bell pepper, seeded & chopped
1/2 c shredded cheddar cheese
6 eggs
1/4 c whipping cream
Heat oven to 375°F. Make potatoes as directed
on box, using ovenproof 10-inch nonstick skillet.
Meanwhile, in another 10-inch nonstick skillet,
cook mushrooms, onion and bell pepper over
medium-high heat about 5 minutes, stirring
frequently, until vegetables start to soften.
When potatoes are done, sprinkle with cooked
vegetables and cheese. In medium bowl, beat eggs
and cream with whisk; pour on top.
Bake about 20 minutes or until eggs are set.
Loosen around side of frittata. Carefully turn
upside down onto platter, and cut into wedges.
Title: Peach Cobbler
Categories: Desserts
Yield: 15 Servings
1/2 c butter
45 oz canned sliced peaches, 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. 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: Party Almonds
Categories: Appetizers
Yield: 8 Servings
1 tb butter
1 tb olive oil
1 ts chili powder
1/2 ts curry powder
1 tb worcestershire sauce
1/4 ts red pepper sauce
2 c whole almonds
1 ts kosher salt
Heat oven to 325°F. In 2-quart saucepan, melt
butter over low heat; stir in oil, chili powder,
curry powder, worcestershire sauce and pepper sauce.
Simmer gently 2 to 3 minutes to blend flavors.
Add almonds; toss to coat and spread in single
layer in 15x10x1-inch pan.
Bake 10 to 15 minutes, stirring once halfway
through bake time. Pour hot nuts into large bowl,
toss with salt to coat. Spread in single layer
in same pan; cool to room temperature. Store in
airtight container.
Title: Tortellini Soup
Categories: Soups
Yield: 6 Servings
2 tb butter
1 garlic clove, minced
1 md carrot, julienned
1 md onion, chopped
1 md celery stalk, chopped
6 c water
2 ts vegetable bouillon granules
1 can kidney beans, rinsed
10 oz dried cheese-filled tortellini
1 tb chopped fresh parsley
1/4 ts pepper
6 tb basil pesto
6 tb grated Parmesan cheese
Melt butter in 4-quart Dutch oven over medium-low
heat. Cook garlic, carrot, onion and celery in
butter 10 minutes, stirring occasionally.
Stir in water and bouillon granules. Heat to
boiling; reduce heat. Stir in beans and tortellini.
Cover and simmer about 20 minutes, stirring
occasionally, until tortellini are tender.
Stir in parsley and pepper. Top each serving with
pesto and cheese. Serve immediately.
Title: Chicken Cordon Bleu
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
2 ts dijon mustard
4 ts chopped fresh chives
4 thin slices lean cooked ham
4 thin slices swiss cheese
1 egg white
1 tb water
1/3 c finely crushed corn flakes
1/4 ts paprika
Heat oven to 375°F. Spray 8-inch square glass
baking dish with cooking spray. Between sheets of
plastic wrap or waxed paper, flatten each chicken
breast to 1/4-inch thickness.
Spread each chicken breast with 1/2 teaspoon
mustard; sprinkle with 1 teaspoon chives. Cut ham
and cheese slices to fit chicken. Top each
chicken breast with ham and cheese slice. Roll
up, tucking ends inside.
In shallow bowl, combine egg white and water; beat
slightly. Place cereal crumbs in shallow dish.
Coat chicken rolls with egg white mixture; roll
in crumbs. Place in baking dish; sprinkle with
paprika.
Bake 25 to 30 minutes, or until chicken is no
longer pink in center.
Title: Corn Pudding
Categories: Side Dish
Yield: 16 Servings
1/2 c butter
1 sm onion, chopped
1/2 c all-purpose flour
1/2 ts salt
1/2 ts pepper
4 c milk
6 eggs, slightly beaten
2 c shredded cheddar cheese
24 oz frozen corn, thawed & drained
1/2 c chopped fresh parsley
3/4 c plain bread crumbs
3 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 1/2 cup butter over
medium heat. Add onion; cook 3 to 4 minutes,
stirring frequently, until tender. Stir in flour,
salt and pepper until well blended. Stir in milk.
Cook 4 to 5 minutes, stirring constantly, until
thickened. Gradually stir in eggs and cheese.
Stir in corn and parsley. Pour into baking dish.
In small bowl, mix bread crumbs and 3 tablespoons
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: Yogurt Trifle
Categories: Desserts
Yield: 20 Servings
1 box fudge brownie mix
water called for on brownie box
vegetable oil called for on brownie box
eggs called for on brownie box
12 oz vanilla yogurt
12 oz frozen whipped topping, thawed
4 serving box chocolate instant pudding
1 c milk
6 oz dark chocolate granola thins
Heat oven to 350°F. Line 13x9-inch pan with
foil, and spray with cooking spray.
Make brownie batter as directed on box. Spread
batter in pan. Bake as directed on box. Cool
completely, about 1 hour.
In medium bowl, mix yogurt and half of the
whipped topping; blend well. In another medium
bowl, beat pudding mix and milk with whisk
until thick and smooth. Stir in remaining half
of the whipped topping.
Cut brownies into 1-inch squares. Place half of
the squares in bottom of 3-quart glass bowl.
Spread half of the yogurt mixture over brownies
in bowl. Coarsely crush 9 of the granola thins;
set aside 1/3 cup. Sprinkle remaining granola
crumbs over yogurt layer in bowl. Top with all
of the pudding mixture. Place remaining
brownie squares over pudding. Top with
remaining yogurt mixture. Sprinkle remaining
1/3 cup granola crumbs over top. Garnish with
1 remaining granola thin.
Cover; refrigerate at least 4 hours before
serving. Store covered in refrigerator.
Title: Chipotle Drummies
Categories: Appetizers
Yield: 4 Servings
1/4 c chili sauce
2 tb honey
1 tb soy sauce
2 chipotles in adobo sauce, chopped
2 ts adobo sauce from can
1/4 ts garlic powder
1/8 ts coarsely ground pepper
2 lb chicken drummettes
Mix all ingredients except drummies in shallow dish.
Add drummies; turn to coat. Cover and refrigerate
30 minutes to marinate.
Heat oven to 375°F. Line jelly roll pan,
15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil
with cooking spray. Remove drummies from marinade;
place in pan. Brush with remaining marinade. Bake 30
to 35 minutes or until chicken is no longer pink
when centers of thickest pieces are cut.
Serve warm.
Title: Honey Fruit Salad
Categories: Salads
Yield: 8 Servings
1/2 c sour cream
1 tb honey
1 tb orange juice
4 md oranges, peeled & sectioned
3 md bananas, sliced
1 c strawberries, halved
1 c seedless green grapes, halved
In large bowl, mix sour cream, honey and orange
juice until smooth. Add oranges, bananas,
strawberries and grapes; toss gently to mix.
Title: Stuffed Peppers
Categories: Main Dish
Yield: 4 Servings
4 lg bell peppers
1 lb lean ground beef
2 tb chopped onion
1 c cooked rice
1 ts salt
1 clove garlic, minced
15 oz can tomato sauce
3/4 c shredded mozzarella cheese
Cut thin slice from stem end of each bell pepper to
remove top of pepper. Remove seeds and membranes;
rinse peppers. In 4-quart Dutch oven, add enough
water to cover peppers. Heat to boiling; add
peppers. Cook about 2 minutes; drain.
In 10-inch skillet, cook beef and onion over medium
heat 8 to 10 minutes, stirring occasionally, until
beef is brown; drain. Stir in rice, salt, garlic
and 1 cup of the tomato sauce; cook until hot.
Heat oven to 350°F.
Stuff peppers with beef mixture. Stand peppers
upright in ungreased 8-inch square glass baking
dish. Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes. Uncover
and bake about 15 minutes longer or until peppers
are tender. Sprinkle with cheese.
Title: Peas Alfredo
Categories: Side Dish
Yield: 6 Servings
18 oz frozen peas & pearl onions
2 oz jar diced pimientos, drained
1/2 c alfredo pasta sauce
2 tb shredded parmesan cheese
Cook peas and onions as directed on package.
Place peas and onions in serving bowl. Stir in
pimientos and alfredo sauce. Sprinkle with cheese.
Title: Cookie Cobbler
Categories: Desserts
Yield: 10 Servings
42 oz apple pie filling
12 oz frozen unsweetened raspberries
1/4 c sugar
16.5 oz refrigerated sugar cookies
1 c quick-cooking oats
2 tb sugar
ice cream
Heat oven to 350°F. In ungreased 13x9-inch
glass baking dish, mix pie filling, raspberries
and 1/4 cup sugar.
In medium bowl, break up cookie dough. Add oats;
mix well. Crumble mixture evenly over fruit
mixture. Sprinkle 2 tablespoons sugar over top.
Bake 50 to 60 minutes or until topping is golden
brown. Cool slightly before serving, about 45
minutes. Serve with ice cream.
Title: Savory Cupcakes
Categories: Appetizers
Yield: 8 Servings
16 slices bacon
1 can refrigerated biscuits
8 eggs
salt, to taste
pepper, to taste
Heat oven to 350°F. In 10-inch skillet, cook
bacon over medium heat about 4 minutes or until
cooked but not crisp, turning once. Set aside.
Spray 8 jumbo muffin cups or 8 glass custard cups
with cooking spray. Separate dough into 8 biscuits.
Place 1 biscuit in each muffin cup, pressing dough
three-fourths of the way up sides of cups. Place 2
bacon slices in each biscuit cup, and crack an egg
over each. Season with salt and pepper.
Bake 25 to 30 minutes or until egg whites are set.
Run a small knife around cups to loosen. Serve
immediately.
Title: Quinoa Salad
Categories: Salads
Yield: 6 Servings
1 c uncooked quinoa
2 tb fresh lemon juice
2 tb olive oil
2 tb chopped fresh basil
15 oz can garbanzo beans, rinsed
15.25 oz can whole kernel corn, drained
14.5 oz can diced tomatoes, drained
1 c chopped red bell pepper
1/3 c quartered pitted kalamata olives
1/2 c crumbled feta cheese
Rinse quinoa under cold water 1 minute; drain.
Cook quinoa as directed on package; drain. Cool
completely, about 30 minutes.
Meanwhile, in small nonmetal bowl, place lemon
juice, oil and basil; mix well. Set aside for
dressing.
In large bowl, gently toss cooked quinoa, beans,
corn, tomatoes, bell pepper and olives. Pour
dressing over quinoa mixture; toss gently to
coat. Serve immediately or refrigerate 1 to 2
hours before serving.
Just before serving, sprinkle with cheese.
Title: Lemon Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breast halves
2 ts olive oil
1 tb lemon juice
1 ts lemon-and-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 for 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: Potatoes Anna
Categories: Side Dish
Yield: 4 Servings
5 ts butter, melted
3 russet potatoes, peeled & thinly sliced
1 lg apple, peeled & thinly sliced
salt, to taste
freshly ground pepper, to taste
3 ts chopped fresh sage leaves
Heat oven to 425°F. In 10-inch ovenproof
skillet, drizzle 1 teaspoon of the melted butter.
Layer with half of the potato slices, thinly
overlapping. Brush with 1 teaspoon butter. Layer
with all of the apple slices. Sprinkle with
salt, pepper and 1 1/2 teaspoons of the sage.
Layer with remaining potato slices. Drizzle
remaining 3 teaspoons butter over top. Sprinkle
with salt, pepper and remaining 1 1/2 teaspoons
sage.
Place skillet on stove over medium-high heat 5
minutes. Cover; bake 15 minutes. Uncover; bake
20 to 25 minutes longer or until potatoes are
browned and crisp on outside and tender on
inside.
Using oven mitts, carefully invert skillet onto
serving plate. Cut into wedges to serve.
Title: Salted Caramels
Categories: Desserts
Yield: 36 Caramels
5 tb butter
1 c whipping cream
1/4 c honey-flavored whiskey
1 ts vanilla
1/4 ts coarse salt
1 1/2 c sugar
1/4 c light corn syrup
1/4 c water
1 tb coarse sea salt
Line 9-inch square pan with parchment paper; spray
with cooking spray.
In 1-quart saucepan, heat butter, whipping cream,
whiskey, vanilla and salt to boiling, stirring
frequently. Remove from heat; set aside.
In 3-quart saucepan, mix sugar, corn syrup and
water. Heat to boiling over medium-high heat. DO
NOT STIR. Boil until sugar turns a light golden
amber color and candy thermometer reads 310°F.
When sugar mixture reaches 310°F, add cream
mixture. Beating with whisk, cook until
thermometer reads 248°F. Pour caramel into
pan; cool 10 minutes. Sprinkle with sea salt;
cool completely.
Cut into squares; wrap individually in parchment
paper.
