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As part of my service to families and individuals who come to my web site, I decided to collect recipes. So often they are having a festive family occassion and I thought these recipes would be a nice service for me to offer. SEE THEM ALL! BE PATIENT BECAUSE THIS PAGE IS PROBABLY STILL LOADING! LOOK TO SEE IF RIGHT SCROLLBAR STOPPED MOVING. If you click on any link before it is done, not all the recipes will load. In that case, hit refresh and reload to see them all.
Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page, depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!
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Recipes in italics are health
conscious, or lite, some are diabetic. Not all italics recipes are diabetic, only those labeled as such. Some recipes
here are not health conscious at all.
You must judge for yourself which ones you want, ok? To convert measurements of anything
go to http://www.onlineconversion.com/
2 eggs -- slightly beaten 2 cups evaporated skim milk 1/4 cup sugar 1 teaspoon coconut extract 1/8 teaspoon salt Vegetable cooking spray 1 tablespoon coconut flakes -- toasted
Combine first 5 ingredients, mixing well. Pour mixture evenly into 5 custard cups coated with cooking spray. Place cups in a 13- x 9- x 2-inch baking pan. Pour hot water to a depth of 1 inch into pan
Bake at 325 degrees F. for 45 to 50 minutes or until knife inserted in center comes out clean. Remove cups from water; let cool. Chill. Sprinkle with toasted coconut. Yield: 5 servings.
Per Serving: 149 Calories; 2g Fat (13.6% calories from fat); 10g Protein; 22g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
1/4 cup butter or margarine -- melted 1/4 cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 teaspoons dried oregano 1 teaspoon garlic powder 6 chicken breast halves without skin -- boneless
Combine first 6 ingredients. Place chicken in an ungreased 11- x 7- x 1 1/2-inch baking dish. Pour half of butter mixture over chicken.
Bake at 375 degrees F. for 15 minutes, and pour remaining butter mixture over chicken.
Bake 15 additional minutes or until juices run clear. Transfer chicken to a serving platter. Yield: 6 servings.
Per Serving: 210 Calories; 9g Fat (40.1% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 547mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
CHOCOLATE CHIP POUND CAKE
18 1/4 ounces boxed yellow cake mix with pudding 3 7/8 ounces chocolate instant pudding and pie filling mix 1/2 cup sugar 3/4 cup vegetable oil 4 large eggs 8 ounces sour cream 6 ounces semisweet chocolate chips Sifted powdered sugar
Combine first 3 ingredients, stirring with a wire whisk to remove large lumps. Add oil and next three ingredients, stirring until smooth. Stir in chocolate chips. Pour batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees F. for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Sprinkle with sifted powdered sugar. Yield: 10 servings.
Per Serving: 602 Calories; 34g Fat (49.6% calories from fat); 6g Protein; 72g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 534mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 4 1/2 Other Carbohydrates.
CHICKEN WITH DILLY HAM SAUCE
1/2 cup seasoned bread crumbs 1/2 cup grated Parmesan cheese -- divided 4 chicken breasts, no skin, no bone 1/3 cup Dijon mustard 1/2 cup cooked ham -- julienned 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 cup whipping cream 1/2 teaspoon dill weed
In a shallow dish, combine the bread crumbs and 1/4 cup Parmesan cheese; set aside.
Pound each chicken breast to 1/4-inch thickness. Brush both sides with mustard; coat evenly with crumb mixture. Place in a greased 13- x 9-inch baking pan.
Bake, uncovered, at 425 degrees F. for 15 minutes or until juices run clear. Meanwhile, in a saucepan, saute ham in butter for 2 minutes. Stir in flour until smooth and bubbly. Add cream, dill, and remaining Parmesan; cook and stir until thickened and bubbly. Spoon over chicken. Yield: 4 servings.
Per Serving: 695 Calories; 40g Fat (52.4% calories from fat); 64g Protein; 17g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 1263mg Sodium. Exchanges: 1 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.
People have been caught scraping the pan with their fingers to get every last bite of this at pot luck dinners.
1 (1 lb.) box graham crackers 2 small pkg. instant French vanilla pudding (if plain vanilla pudding mix is used, put 1 tsp. vanilla in it) 3 1/2 c milk 1 (9 oz.) Cool Whip Butter bottom of 9" X 13" pan, line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend Cool Whip. Pour half the mixture over graham crackers, then place second layer of graham crackers over the pudding. Pour remaining pudding mixture over this and cover with more graham crackers. Refrigerate for 2 hours then frost with
Eclair Frosting 2 pkg Redi-blend (Hy-Vee carries a different brand) presoftened chocolate (unsweetened) * 2 tsp white Karo corn syrup 2 tsp vanilla 3 Tbsp softened butter or margarine 1 1/2 c powdered sugar 3 Tbsp milk Beat all ingredients until smooth, spread over cake. Refrigerate 24 hours.
If you can't find presoftened chocolate * 1 oz. presoftened = 3 T. cocoa blended with 1 T. oil
Here is a really quick and easy dinner to make when pressed for time. My mom originally got this out of a newspaper when we were kids and we loved them so much, she made them all the time. Originally they were supposed to be shaped like pumpkins (it was Halloween at the time).
Beef and Cheese Dumplings
2 packs (10 each) of refrigerated biscuits 1 lb. ground beef 2 tbsp. yellow mustard (or to taste) chopped onion to taste 1 cup shredded mozzarella cheese 1 egg white
Brown your ground beef and drain excess fat. Add mustard, onions and mozzarella cheese and stir until cheese is melted pretty good. Flatten out half of the biscuits on a couple of baking pans to about 5 inches around. Add about 2 tbsps. of the ground beef mixture to each. Flatten the other half of the biscuits and place on top of the ground beef mixture. Press edges together and make small slits on top for steam. (This is where mom made them look like pumpkins or smiley faces, cutting out eyes, nose...etc.) Using a pastry brush, brush on a little egg white. Cook for same amount of time as the refrigerated biscuits call for.
We always put a little butter on top, my husband prefers ranch dressing or you can eat them plain. It's a great recipe for kids! They're pretty filling - but if you have a big family, you can just double the recipe!
Pineapple Cheese Pie
8 oz. package cream cheese - softened 16 oz. container whipped topping (Cool Whip) 8 oz. can crushed pineapple, drained 8 oz. can pineapple slices or chunks, drained (for garnish, if desired) ready made graham cracker pie crust
With a hand mixer or food processor, blend the cream cheese and crushed pineapple until smooth. Stir in the whipped topping and spread into the pie crust. Garnish with pineapple slices or chunks and refrigerate for 2 hours until firm.
QUICK VEGETABLE SAUTE
1 1/2 c. broccoli florets* 1 large onion, sliced 2 cloves garlic, minced 1T. sesame seeds 1t. Italian seasoning 1 1/2 T. olive oil
Saute sliced onion, minced garlic and sesame seeds in the olive oil in a wok or large skillet until onions are transparent and sesame seeds are browned. Add broccoli florets; cover, cook about 5 minutes until broccoli has achieved the degree of doneness that your family prefers. (Mine like it hot and raw.)
* Can use zuccini or any other vegetable, or add more onions. Also, a mushroom or two cut up and sauteed with the onion and garlic is a nice touch. Made with zuccini, it makes a good topping for pasta - add some grated parmesan or romano. Saute some chicken breast strips to go along with it, and you've got a meal.
This is an old family recipe which is now being passed on to each new in-law's family. We all love it. I like it without the apples. Obviously, this doesn't keep long so don't make an excessive amount of it. Make it and eat it right away.
Apple and Banana Salad
1 egg, separated 2/3 c sugar 2 Tbsp flour 2Tbsp butter 1 c water 1 tsp vanilla
Beat yolk of egg, Add sugar, flour, and butter and mix thoroughly. Put in saucepan and put on stove. Add water and stir constantly until it boils. Let this cool completely. Add vanilla and gently fold in egg white which has been stiffly beaten. Pour sauce over diced apples and bananas.
Three Soup Chicken
6 boneless, skinless chicken breasts (use 8 if they're small) 1 box Uncle Ben's Long Grain Wild Rice 2 cans of Campbell's creamed soups (any of them work - I usually use cream of broccoli, cream of asparagus, and cream of mushroom) 3/4 can (soup can) of milk (low fat will work) salt and pepper to taste
Mix uncooked rice with seasoning packet, together with the soups and milk. Pour a small portion (enough to lightly cover) in the bottom of 13 x 9 glass baking dish. Add chicken breasts. Cover with remaining mixture. Cook uncovered in 350 degree oven for 45-50 minutes. Serve with a side salad and corn bread. (Makes great leftovers and is a great dish for dinner parties).
Here's another way to use up those dyed Easter eggs. This originally came from a 1940's-era booklet from Crisco shortening. It's the American way--take something that's a little bad for you and make it really bad for you!
Fried Deviled Eggs
6 hard-cooked eggs Salt and pepper to taste Vinegar to taste, about 1 tsp. 1 TB mayo 1/2 C bread crumbs 1 egg, beaten Vegetable oil or shortening Peel eggs and cut in half. Remove yolks, mash and season to taste with salt, pepper and vinegar. Add enough mayo to make a thick paste. Put filling into egg white halves and level off. Dip egg into bread crumbs, then into the beaten egg and again in the crumbs. Heat oil or shortening in skillet over medium-high heat. Add eggs, yolk-side down and fry until browned. Turn and fry other side. Drain on paper towels and serve while hot. Yield: 6 servings
I don't know where this recipe originated from but it is always our favorite Easter desert (and any other occasion we can think of). I also will use Raspberry Pie Filling in place of the Blueberry and I simply cannot choose which is my favorite.
Blueberry Pie in the Sky
8 oz. cream cheese, softened 14 oz. can sweetened condensed milk 6 oz. can frozen lemonade 1 tsp. vanilla 14 oz. can blueberry pie filling 8 oz. container frozen whipped topping, thawed 2 graham cracker pie crusts
In a mixing bowl, beat the cream cheese and add the sweetened condensed milk. Mix until well blended. Add the frozen lemonade and the vanilla, mix well. Stir in the pie filling and then gently fold in the whipped topping. Pour into pie shells and refrigerate until firm.
We usually substitute the pie crusts with a graham cracker crust in the bottom of a 9 x 13 cake pan. You can also reserve a small amount of the pie filling and use it to decorate the top of the pies.
Here is a terrific recipe for Taco Salad that is *different* from all the rest! Everyone loves it! Do not subsitute anything except you can use the low-fat version of Catalina dressing if you want. I cut up the cherry tomatoes but you can leave them whole.
Mexican Taco Salad
1 lg. head of lettuce, chopped 12 cherry tomatoes 1 green pepper, finely chopped 1 small purple onion, finely chopped 1 can chili beans, drained 1/2lb sharp Cheddar cheese, grated 1 small bottle of Catalina dressing 1 (11oz) bag crushed Fritos
Toss together the first 4 ingredients. Add remaining 4 ingredients.
I can't even remember where I got this recipe from. I tweaked the quantities a bit to suit my family. The longer it sits in the fridge, the better it tastes, as the garlic gets absorbed by the oil.
1/4 cup red wine vinegar 1 clove garlic, minced 1 tsp. fresh ground pepper 2 tbsp. mustard 1/3 cup olive oil
Combine red wine vinegar, garlic, pepper and mustard. Whisk in olive oil until blended. Serve immediately or refrigerate. After refrigeration, vinaigrette becomes clumpy and needs to sit for a while.
TIN ROOF PIE
1/3 cup peanut butter -- creamy style 1 tablespoon light corn syrup 2 cups corn flakes 1 quart vanilla ice cream -- softened Chocolate syrup Chopped salted peanuts
Combine first 3 ingredients; mix well. Press firmly on bottom and sides of a buttered 9-inch pie plate. Spread ice cream over crust; cover and freeze overnight or until firm.
To serve, drizzle with chocolate syrup and sprinkle with chopped peanuts. Serve immediately. Yield: 10 servings.
Per Serving: 183 Calories; 10g Fat (48.0% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.
PORK CHOP CASSEROLE
3/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 6 pork chops -- 3/4" thick 2 tablespoons vegetable oil 10 1/2 ounces cream of mushroom soup -- condensed, undiluted 2/3 cup chicken broth 1/2 teaspoon ground ginger 1/4 teaspoon dried rosemary 1 cup sour cream -- divided 2 3/4 ounces french-fried onions -- divided
In a shallow bowl, combine the flour, salt, and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned. Place in a single layer in an ungreased 13- x 9-inch baking dish. Combine soup, broth, ginger, rosemary, and 1/2 cup sour cream; pour over chops. Sprinkle with half the onions. Cover and bake at 350 degrees for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered for 10 minutes. Yield: 6 servings.
Per Serving: 528 Calories; 36g Fat (62.6% calories from fat); 27g Protein; 21g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 843mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat.
4 1/2 cups biscuit mix 1/4 cup firmly packed brown sugar 1 cup golden raisins 1 tablespoon grated lemon peel 1 egg -- beaten 1 cup milk 1 egg white 1 teaspoon water Raw sugar
Combine biscuit mix and brown sugar, stirring well. Stir in raisins and lemon peel.
Combine egg and milk; add to flour mixture, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Pat dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place scones on a greased baking sheet.
Combine egg white and water; brush tops of scones. Sprinkle with raw sugar.
Bake at 400 degrees F. for 10 to 12 minutes or until golden. Yield about 2 dozen (1 per serving).
Per Serving: 136 Calories; 4g Fat (26.4% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
LIGHT LIME-ROASTED CHICKEN BREASTS
4 chicken breast halves without skin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 limes 3 tablespoons olive oil -- divided 2 1/2 teaspoons white wine vinegar 2 limes 2 1/2 teaspoons chopped fresh basil
Rub chicken with salt and pepper, and place in a shallow dish or heavy-duty zip-top plastic bag; set aside.
Grate lime rind and squeeze juice from 2 limes.
Combine grated lime rind, lime juice, 2 tablespoons oil, and vinegar; pour over chicken. Cover or seal; chill 2 1/2 hours, turning occasionally.
Bake at 375 degrees F. in a roasting pan 45 minutes or until done.
Peel 2 limes and, and cut into thin slices.
Heat remaining 1 tablespoon oil in a small skillet; add lime slices and basil, and cook, stirring gently, 1 minute or until fruit just begins to soften. Spoon over chicken. Yield: 4 servings.
Per Serving: 241 Calories; 12g Fat (42.9% calories from fat); 28g Protein; 7g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.
LIGHT SURPRISING STRAWBERRIES
1 pint strawberries 1 teaspoon balsamic vinegar 1 teaspoon real maple syrup
Gently wash and dry the strawberries. Leave the stems on if fresh and green; they make convenient handles for picking up and eating the strawberries later.
Arrange the berries on a serving plate. Splash the balsamic vinegar over the berries as evenly as possible, then drizzle with maple syrup, making sure that each one gets a few drops.
Let berries sit for at least one hour or up to a day before serving. Yield: 4 servings.
Per Serving: 27 Calories; trace Fat (7.6% calories from fat); trace Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates.
CORN AND BACON CASSEROLE
6 slices bacon 1/2 cup chopped onion 2 tablespoons all-purpose flour 2 cloves garlic -- minced 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup sour cream 3 1/2 cups whole kernel corn, frozen 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Saute onion in drippings until tender. Add flour, garlic, salt, and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and sir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well. Pour into a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 degrees F. for 20 to 25 minutes or until heated through. Sprinkle with chives. Yield: 8 servings.
Per Serving: 165 Calories; 9g Fat (45.8% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
CHOCOLATE CHIP CUPCAKES
1/2 cup firmly packed light brown sugar 1 large egg 1/8 teaspoon salt 1 cup semisweet chocolate chips 1/2 cup walnuts -- coarsely chopped 1 teaspoon vanilla extract -- divided 1/2 cup butter -- softened 1/3 cup sugar 1/3 cup firmly packed light brown sugar 1 large egg 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt
Beat first 3 ingredients at medium speed with an electric mixer until blended; stir in chocolate chips, walnuts, and 1/2 teaspoon vanilla. Set aside.
Beat remaining 1/2 teaspoon vanilla, butter, 1/3 cup sugar, and 1/3 cup brown sugar until creamy. Add 1 egg and beat until blended.
Combine flour, soda, and 1/2 teaspoon salt; stir into butter mixture.
Place paper baking cups into miniature muffin pans and coat with cooking spray; spoon 1 1/2 teaspoons batter into each cup.
Bake at 350 degrees F. for 12 minutes. Spoon chocolate chip mixture over cupcakes, and bake 10 more minutes. Yield: about 36 cupcakes (1 per serving).
Per Serving: 98 Calories; 5g Fat (45.6% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
SLOPPY JOE SQUARES
1 pound ground beef 8 ounces tomato sauce 1 cup water 1 1/2 ounces sloppy joe mix -- (1 envelope) 1 teaspoon onion flakes 2 packages refrigerated crescent dinner rolls 1 cup shredded Cheddar cheese 1 tablespoon milk 1 tablespoon sesame seeds
Brown ground beef in a large skillet over medium-high heat, stirring until it crumbles. Drain and return to skillet.
Stir in tomato sauce and next 3 ingredients; bring to a boil. Reduce heat and simmer 10 minutes.
Unroll 1 package crescent rolls, pressing seams together; fit into bottom of a lightly greased 13- x 9-inch baking dish. Spread beef mixture over dough and sprinkle with cheese.
Unroll other package of crescent rolls, pressing seams together; place over cheese. Brush dough with milk and sprinkle with sesame seeds.
Bake at 425 degrees F. for 15 minutes or until top is golden. Yield: 6 servings.
Nutritional information not available for this recipe. This recipe, using prepackaged mix and refrigerated dough product, may not be adaptable in areas where these products are not available.
1 pie crust (9 inch) 1/4 cup butter or margarine -- softened 1 cup sugar 3 large eggs 3/4 cup light corn syrup 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 tablespoons bourbon -- (optional) 1 cup semisweet chocolate chips 1/2 cup pecans -- coarsely chopped
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Freeze pie crust 15 minutes.
Bake pie crust at 425 degrees F. for 6 to 8 minutes or until golden; cool on a wire rack.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, corn syrup, vanilla, salt, and, if desired, bourbon; beat just until blended. Sprinkle chocolate chips and pecans in prepared pie crust; pour in filling.
Bake at 350 degrees F. for 45 to 50 minutes or until set; cool on a wire rack. Yield: 10 servings.
Per Serving: 413 Calories; 19g Fat (41.1% calories from fat); 4g Protein; 59g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 265mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 3 1/2 Other Carbohydrates.
BAKED MUSHROOM RICE
1/4 cup butter or margarine -- melted 1 cup long-grain white rice -- uncooked 10 1/2 ounces condensed chicken broth -- undiluted 10 1/2 ounces condensed onion soup -- undiluted 2 1/2 ounces sliced mushrooms -- jarred, drained
Combine all ingredients in an ungreased 2-quart baking dish.
Cover and bake at 350 degrees for 1 hour. Yield: 4 servings.
Per Serving: 332 Calories; 14g Fat (36.9% calories from fat); 9g Protein; 43g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 1226mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.
I got rave reviews from my husband. You can experiment with different BBQ sauces, veggies and cheese for variety.
BBQ Chicken Pizza
2 pieces boneless/skinless chicken breasts cut into 1/4 inch cubes 2 cups favorite BBQ sauce (we use Kraft spicy-honey sauce). 1 large Boboli thin pizza crust 2 cups shredded mozzarella cheese 1/4 C. small red-onion, sliced into 1/8 inch pieces 1 sm green pepper, thinly sliced
Preparation: Preheat oven to 450 degrees. In a small pan, boil the chicken over medium high heat until cooked Set aside in the refrigerator until chilled through. Once chilled, cut chicken into 1/4 inch cubes. Coat with 1 1/2 cups BBQ sauce Place pizza crust on pizza pan or stone. Spread last 1/2 cup of BBQ sauce over crust. Spread chicken over crust, then onion, then green peppers. Top with cheese. Bake for 8 to 10 minutes or until cheese at the center is bubbly. Let stand for a few minutes to set.
This recipe is a favorite at my house - it is from Bobby Flay of FoodTV - delicious and easy. Now that grilling weather is upon us in the Northeast we will be serving it more often.
Salmon with brown sugar and mustard glaze
3 TBSP light brown sugar 1 TBSP honey 2 TBSP butter 1/4 c dijon mustard 2 TBSP soy sauce 2 TBSP olive oil 1 TBSP finely grated ginger vegetable oil
Melt brown sugar, honey and butter in a small over medium high heat. Remove from heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to med heat & brush salmon with oil and season with salt & pepper. Place salmon skin side down on grill. Coat flesh of fillet with brown sugar mixture, Grill 6-8 minutes to medium doneness, turning once after 5-6 minutes. (depends on thickness of fillet) - I coat the otherside with sauce once flipped too.
Can also be broiled.
These taste like fried cheesesticks, if u can believe it! LOL Needing some sort of dipping sauce, I fried these up and put them into spaghetti sauce. The rich taste of the chips, and the flavorful taste of the spaghetti sauce really combined well. These would taste good with a simple marinara sauce also, or ranch dressing dip.
Copeland's Bow Tie Pasta Appetizer Bowtie Chips
8 oz Bowtie pasta 2 eggs 2-3 tablespoons milk seasoned bread crumbs oil for frying
Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat, drain, and let cool. Mix up eggs and milk and dip each piece into mixture. Then roll in the bread crumbs. Fry pasta in oil until deep golden brown.
CREAMY CINNAMON ROLLS
2 loaves (1 lb. each) frozen bread dough, thawed 1 can (14 oz.) sweetened condensed milk, divided 1 cup chopped pecans 2 tsps. cinnamon 1 cup powdered sugar, sifted 1/2 tsp. vanilla On a lightly floured surface, roll each bread dough loaf into a 12-by 9-inch rectangle. Spread 1/3 cup condensed milk over dough. Sprinkle with pecans and cinnamon. Roll up, jelly-roll style, starting from a short side. Cut each roll into 6 slices. Generously grease a 13-by 9-inch baking pan. Place rolls in pan, cut sides down. Cover loosely with greased, waxed paper, then with plastic wrap. Chill overnight. Cover and chill remaining condensed milk. To bake, let pan of rolls stand at room temperature for 30 minutes. Heat oven to 350 F. Bake 30-35 mins. , or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from the pan. For frosting: IN a small bowl, combine powdered sugar, remaining sweetened condensed milk and vanilla. Drizzle on warm rolls. Sprinkle rolls with additional chopped pecans, if desired. Yields 12 rolls.
This is one of the easiest ways to make chicken and fish.
2 parts Italian salad dressing (I use fat-free) 1 part dijon mustard
Take a tablespoon from your kitchen drawer, measure 2 of dressing and one of mustard. I do the dressing first, makes the mustard slide right off the spoon. Stir. You can either marinade your chicken or fish overnight or, simple pour the mixture over the meat and cook it. That's how I usually do it, no time to marinade, and it's awesome!
BEEF EL TORITO
Got a leftover hamburger or two you don't know what to do with? Now that outdoor grilling season is coming (and down here in Florida, barbeque smells already abound), leftover burgers are going to be almost as abundant as the mosquitoes. Here's a simple way to use up a leftover hamburger and get dinner or lunch for two out of it. It's not fancy, but it's satisfying. If you have two leftover burgers, just double all the quantities, or triple them for three leftover burgers.
Of course, the leftovers don't have to have been grilled outdoors, and they don't even really have to be burgers--this recipe will work with leftover meatloaf or meatballs as easily.
1 leftover hamburger (or the equivalent amount of meatloaf or meatballs) 2 tablespoons canola or other oil 1 red or green pepper, diced 2 cloves garlic, diced 1/4 cup green olives (stuffed or not, cook's choice), halved 1 tablespoon fresh dill 1/4 cup red wine salt and pepper to taste
In a large skillet, heat the oil over medium heat. Add the green or red pepper and the garlic, cooking just till the garlic is soft but not brown. Crumble or cut the meat into small bits and add to the skillet, stirring as it cooks till the part that had been inside is lightly browned. Add the remaining ingredients, adjusting the heat so the mixture simmers, and allow to simmer, uncovered, till most of the wine is absorbed. (This will just take a few minutes.) Keep an eye on it, and stir it a couple of times as it cooks. Goes well with salad, french fries, mashed potatoes, home fries, corn on the cob, or most any green vegetable. Also works well with rice. Serves 2.
here is the recipe for Tony's that you can make at home for SIGNIFIcan'tLY less money than the prepackaged. It comes directly from Tony Cachere's "Cajun Country Cookbook" published in 1979.
Ingredients: 1 box (26 ounces) Morton's free flowing salt 1 1/2 ounces ground black pepper 2 ounces ground red pepper 1 ounce pure garlic powder 1 ounce chili powder 1 ounce monosodium glutamate (Accent)
Instructions: "Mix well and use like salt. When it's salty enough, it's seasoned to perfection. Use generously on everything. If too peppery for children, add more salt to mixture, then season to taste."
Tips: To season seafood..........use half of above mixture and add: 1 teaspoon powdered thyme 1 teaspoon bay leaf 1 teaspoon sweet basil
Italian Beef Supreme
1# Ground Chuck 1 can tomatoes (I like Rold Gold Italian or Mexican. They have them at Kroger grocery store) 1 can (8oz) tomato sauce (I like the kind with garlic) 2-3 tsp. salt 2-3 tsp. sugar 2 cloves crushed garlic (I buy the jar garlic) 1 5oz package of egg noodles 1 cup of sour cream 1 3 oz package of cream cheese (I like the 8oz soft garlic) Green onions (the more the better, I say!) Ground cumin (our favorite spice so adjust for your tastes. I use ~1TBSP) 8 oz. bag Mozzarella Cheese Parmesan cheese
Brown ground beef in skillet and stir into very small pieces. Drain off the fat and return meat to skillet. Add tomatoes, tomato sauce, salt, sugar, and garlic. Simmer for 10-15 minutes.
Meanwhile, cook noodles and drain. In a bowl combine sour cream, cream cheese, onions and noodles. In a greased 1 1/2 qt casserole dish, pour a small amount of meat; cover with a layer of noodle mixture, then mozzarella cheese, repeat and then finally top with parmesan cheese.
Bake in a 350 degree oven for about 35-45 minutes. Let stand about 5 minutes before serving.
Note: I double this and use a 9 x 13 dish. You don't have to double the noodles. I use about an 8 oz. bag.
My family loves this casserole! It is a great addition to an Easter Brunch or Dinner.
1 32 oz. package frozen hashed brown potatoes, thawed* 1/2 c. melted butter or margarine 1 can cream of chicken soup 1 c. chicken broth 2 c. sour cream 1/2 c. finely chopped onion 2 c. shredded sharp cheese (Colby or cheddar work well) 1 t. salt 1/4 t. pepper Topping: 1/4 c. butter or margarine 2 c. crushed cornflakes Place hash browns in a large mixing bowl. Stir in ½ cup melted butter, soup, broth, sour cream, cheese, salt and pepper. Spoon mixture into a lightly greased 3 quart casserole dish. Over low heat, melt remaining ¼ cup of butter in a skillet. Add cornflakes and sauté, stirring frequently, until the cereal is browned. Sprinkle cereal over potatoes. Cover and bake at 350 degrees for 40 minutes. Serves 8 to 10.
*When not pressed for time, I will substitute about 3 lbs of white potatoes (redskin potatoes are even better!), cooked and diced, for the frozen hash browns. I've also turned it into a main dish by adding about two cups of cubed smoked ham.
It is a very simple cake to make but it sure looks pretty.
Tri-Color Easter Cake
Follow the directions on a box of white cake mix. Divide equally among three bowls. Color each portion a different Easter color with food coloring, i.e. pink, yellow, and green. Pour each color into separate round pan. Bake according to box instructions. Frost tops and sides with white frosting, add coconut if you would like. Or make matching frosting and frost tops of each layer only. Better still: make three different flavor (and color) cake layers, such as strawberry or cherry, lemon, and kiwi.
For the Fourth of July, Memorial Day etc, make red, white and blue layers. Just make appropriate color layers for holiday involved. Great birthday cake too!
Neopolitan Cake 1 layer strawberry cake and frosting 1 layer vanilla cake and frosting 1 layer chockolate cake and frosting
Greetings, all. This yummy treat is in the 1991 copy of a K-Mart Associates cookbook titled "Low Country Table Top Temptations." All of the proceeds from the cookbook went to cancer research at MUSC's children's hospital.
1 bag white chocolate chips or white stars (a type of candy), if available 2 heaping tsp. creamy peanut butter 1 C peanuts 1 C rice crispies 1 C mini-marshmallows Melt white chips and PB in microwave-safe container, or use the old-fashioned method of a double boiler. Be careful not to overcook. Once the mixture has reached a smooth creamy stage, add remaining items, mixing well. Drop by teaspoonfuls onto wax paper-lined cookie sheets. Refrigerate until hardened. Yield: 20-30 cookies, depending upon size of spoon.
MINIATURE ORANGE ECLAIRS
3/4 cup whipping cream 1 tablespoon powdered sugar 1 drop food coloring -- yellow 1 drop food coloring -- red 24 each ladyfinger cookies 1/3 cup Grand Marnier 1/2 cup fudge sauce
Beat whipping cream until foamy; add sugar and food coloring, beating until soft peaks form. Set aside.
Separate lady finger halves. Brush bottom halves with liqueur; spread evenly with whipped cream mixture. Cover with top halves of ladyfingers. Drizzle about 2 teaspoons fudge sauce on each eclair. Store in refrigerator; serve cold. Yield: 24 servings.
Two tablespoons orange juice can be substituted for Grand Marnier.
No nutritional information available for this recipe.
PORK LOIN DIJONNAISE WITH PEACH SAUCE
1/4 cup Dijon mustard 1/4 cup mayonnaise 2 pounds pork loin, lean, boneless 2 cups seasoned bread crumbs 1 tablespoon butter or margarine 1 small onion -- diced 2 cloves garlic -- minced 3 cups white grape juice 1 tablespoon chicken bouillon granules 16 ounces sliced peaches -- canned, undrained, diced
Combine mustard and mayonnaise; brush over roast. Coat roast with bread crumbs, and place roast on a rack in a roasting pan.
Bake at 400 degrees F. for 20 minutes; reduce heat to 325 degrees F. and bake 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 160 degrees F. Slice roast and keep warm.
Melt butter in a heavy saucepan. Add onion and garlic, and saute until tender. Stir in grape juice, bouillon granules, and peach slices; bring to a boil. Cook 10 minutes or until mixture is reduced by two-thirds, stirring occasionally. Serve with pork. Yield: 8 servings.
Per Serving: 405 Calories; 13g Fat (30.0% calories from fat); 26g Protein; 45g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 1132mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
1/4 cup sugar 2 large eggs -- lightly beaten 1/2 cup evaporated milk 1/2 cup milk 8 1/2 ounces cream of coconut 1/2 cup coconut flakes 1 graham cracker crumb pie crust
Combine first 5 ingredients; stir in coconut. Pour into prepared crust. Bake at 350 degrees F. for 50 to 55 minutes. Yield: 10 servings.
Per Serving: 287 Calories; 14g Fat (42.1% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
LIGHT ALMOND LOVES
1 3/4 cups blanched almonds 2 each egg whites 1/3 cup honey 1 tablespoon vegetable oil 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/4 cup fruit preserves
Preheat oven to 350 degrees F. Coat cookie sheets with nonstick spray.
In a food processor fitted with a steel blade, grind together all the ingredients except the preserves, until a smooth paste forms.
Drop teaspoonfuls of the paste on the cookie sheets. With a wet spoon, make a depression in the centers of the cookies. Place a small dollop (about 1/2 teaspoon) of preserves in each depression.
Bake 10 to 15 minutes, until lightly golden. Yield: 30 cookies (1 per serving).
Per Serving: 73 Calories; 5g Fat (56.7% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
LIGHT GRILLED APPLES
6 cups water 2 tablespoons lemon juice 2 Granny Smith apples
Combine water and lemon juice in a container that can hold all the apple wedges.
Core and peel the apples. Cut into thick wedges, about 8 per apple. Submerge them in the lemon-water bath until ready to use. Since the lemon juice prevents browning, you can prepare them a day ahead of time.
Get the grill hot. Using tongs, place the apples on the grill. Cook until dark lines sear the apples. Turn and cook until the apples are warm through but still firm, about 1 to 2 minutes per side. Yield: 6 servings.
Goes well with roast chicken or spicy meats.
Per Serving: 22 Calories; trace Fat (1.6% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Fruit.
GRILLED LEG OF LAMB
1 head garlic 6 pounds leg of lamb -- trimmed 750 milliliters dry red wine 1/4 cup olive oil 1 tablespoon dried oregano 1 tablespoon dried rosemary 2 teaspoons paprika
Peel garlic; cut 5 cloves into thin slices, and crush remaining cloves.
Make 1-inch deep cuts into lamb, using a small paring knife; insert a garlic slice into each cut. Place lamb in a large shallow dish.
Combine crushed garlic, wine, and next 4 ingredients; reserve 1 cup wine mixture, and chill. Pour remaining wine mixture over lamb; cover and marinate in refrigerator 8 hours, turning occasionally.
Remove lamb from marinade, discarding marinade.
Cook over low coals (under 300 degrees F.) for 1 1/2 hours or until a meat thermometer inserted in thickest portion, making sure it does not touch fat or bone, registers 145 degrees F., turning and basting with reserved wine mixture every 15 minutes. Remove from heat; cover and let stand 30 minutes or until meat thermometer registers 150 degrees F. (medium-rare). Yield: 8 servings.
Per Serving: 751 Calories; 53g Fat (69.9% calories from fat); 48g Protein; 3g Carbohydrate; 1g Dietary Fiber; 186mg Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 6 Fat.
PINEAPPLE ANGEL FOOD TRIFLE
15 ounces canned pineapple tidbits -- undrained 2 packages vanilla instant pudding mix 3 cups milk 8 ounces sour cream 1 10" angel food cake -- cut into 1" cubes 8 ounces frozen whipped topping -- thawed
Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large mixing bowl; beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.
Place one-third of cake cubes in bottom of a 16-cup glass bowl; drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. Spoon one-third of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with whipped topping. Garnish with mint leaves and/or pineapple slices. Yield: 12 servings.
Nutritional information not available for this recipe.
GREEN BEAN SLAW
1/2 pound green beans -- fresh 1/4 small onion -- cut into thin strips 1/2 cup sweet red pepper -- cut into strips 1 medium cucumber -- peeled, seeded, and cut into thin strips 2 1/2 tablespoons tarragon vinegar -- (or other herb vinegar) 2 tablespoons low calorie cream cheese 1 tablespoon skim milk 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon ground black pepper
Wash beans; remove ends. Cook in boiling water 8 minutes or until crisp-tender; drain.
Combine beans, onion, red pepper, and cucumber; toss gently, and set aside.
Combine vinegar and remaining ingredients, stirring until smooth. Pour dressing over bean mixture; toss gently. Cover and chill thoroughly before serving. Yield: 4 servings.
Per Serving: 56 Calories; 1g Fat (20.9% calories from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
8 ounces cream cheese -- softened 1/3 cup sugar 1 each pie crust (9 inch) -- baked 2 each bananas -- sliced 1 cup blueberry pie filling 1 cup whipping cream -- whipped
Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy. Spread evenly on bottom of cooled pastry shell. Arrange banana slices on cream cheese layer. Spread pie filling over bananas. Top with whipped cream and chill. Yield: 10 servings.
Per Serving: 319 Calories; 22g Fat (59.9% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
CAJUN POTATO SALAD
2 pounds red potatoes 1/2 cup red onion -- chopped 1/2 cup green onion -- sliced 1/4 cup minced fresh parsley 6 tablespoons cider vinegar -- divided in half 1/2 pound kielbasa -- precooked, sliced 6 tablespoons olive oil 1 tablespoon Dijon mustard 2 cloves garlic -- minced 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper -- or more to taste
Cook the potatoes in boiling salted water for 20 to 30 minutes or until tender; drain. Rinse with cold water, cool completely. Cut into 1/4-inch slices; place in large bowl. Add onions, parsley, and 3 tablespoons vinegar; toss. In a medium skillet, cook sausage in oil for 5 to 10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper, and remaining vinegar; bring to a boil whisking constantly. Pour over salad; toss gently. Serve immediately. Yield: 6 servings.
Per Serving: 371 Calories; 24g Fat (57.4% calories from fat); 9g Protein; 31g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 451mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Crockpot Sunshine Drumsticks
* 12 chicken drumsticks, skinned * 1 can frozen orange juice concentrate, thawed, * 2 to 3 tablespoons honey * 2 tablespoons quick-cooking tapioca * 1 fresh mild green chile or jalapeno pepper, seeded, thinly sliced * 1/4 teaspoon salt * 1 teaspoon dried onion flakes * 8 oz can drained mandarin oranges (optional)
Adjust the flavors to your personal taste: use the higher range of orange juice, honey and jalapeno for extra orange flavor, spice, or sweetness, depending on your preference.
Place chicken in crockpot. In small bowl, combine orange juice concentrate, honey, tapioca, chile or jalapeno pepper, salt, and onion flakes. Pour over chicken. Cover and cook on LOW about 5 hours or until tender. Spoon sauce over chicken. Makes 12 drumsticks.
FRENCH FRIED POTATO PUFFS
Cooking oil 2 cups seasoned mashed potatoes 3 eggs, well beaten 4 slices crumbled, crisp bacon 1 cup sifted flour 2 TBsp. baking powder
Put oil in skillet, heat till very hot. Add enough oil to make 1 1/2 to 2 inches deep (may use deep-fryer). Combine potatoes, eggs, and bacon. Sift together flour and baking powder. Stir into potato mixture and blend well. Drop by spoonful into hot oil. Fry for 3 to 5 minutes or until brown. Drain. Makes enough for 6 servings.
Wow... what a mouth full of deliciousness! Worse than potato chips... cannot eat just one or two etc.
A two litre bottle of regular sprite a package of Kielbasi cut the meat into chunks about 3/4 inch thick put them in a heavy bottomed pot... and add the whole bottle of Sprite. Stir to moisten all meat, and Cook on low for two hours... do not stir again...... keep an eye on it.... when it looks glazed... it is done. Most of the soda will cook away... so watch that you catch it before it burns. Put in a bowl, stick in toothpicks... and eat! It is wonderful... such a surprising taste. Enjoy!
2 cups cooked rice 1 6 oz. can tuna 1/2 dozen green olives 1/2 cup pican'te sauce
Combine ingredients and heat. Eat.
Mushroom Laced Fettuccine
3 Tablespoon margarine or butter
1/2 pound ( 8 ounces) assorted fresh mushrooms* - sliced( actually I find that the more mushrooms added the better the flavor -- if you do add more mushrooms then just make sure to add more of the other ingredients.)
1 enevelope Lipton Recipe Secrets Savory Herb with Garlic Soup mix
1 1/4 Cup milk
8 ounces fettuccine, cooked and drained
In a 10 inch skillet, melt margarine over medium heat and cook mushrooms, (stirring occasionally) 6 minutes or until tender. Add savory herb with garlic soup mix blended with milk. Bring to the boiling point over high heat, stirring frequently. Toss with hot pasta. Serve immediately. Makes about 2 main dishes or 4 side dish servings.
*Use any of the following sliced: portabella, crimini, shiitake, white, morels, porcini, and enoki.
BEER-BUTT CHICKEN (Also known as Drunken Chicken)
Place wood chips in bowl. Pop tab of each beer can, and make 2 additional holes in each top, using a church-key opener. Pour half the beer from each can over the chips. Add additional beer or water to cover the chips, soak them for 1 hour and drain. Set up grill for indirect grilling. Sprinkle 1 teaspoon barbeue rub in neck cavity and 2 teaspoons in main cavity of each chicken. Add 1 tablespoon rub to each open, half-full can of beer. (Dont worry if it foams up.) Season outside of each bird with 2 tablespoons rub. Stand beer cans on work surface. Holding each chicken upright, lower it over can so that can goes into main cavity. Pull chicken legs forward to form a sort of tripod. The chicken should sit upright over the can. Carefully transfer chickens to grill in this same position, placeing them in center over drip pan away from heat. If useing charcoal, toss half the wood chips on each mound of coals. If using gas, place chips in smoker box.Barbecue chickens until nicely bowned and cooked through, About 1 1/2 hours, keeping temperature about 350 degres F. (If useing charcoal, replenish coals as needed.) The internal temerature of the birds (taken in thickest part of thigh) should be 165 F. Carefully transfer birds to platter in same position. To carve lift bird off of can, and discard can. Makes 4 servings.
Per serving: Cal 619 (36% fat) Fat 24 g (6g sat,) No fiber. Chol 269 mg. Sodium 989 mg Carbs 4 g Calclum 43 mg.
You can use any seasoning on the birds and other flavorful liquids - not just beer in the can. You can use a can of Coke or Sprite. Soda is more intersting than you might imagine. Just be sure you open the can first.
a great quick recipe for a main dish with only three ingredients.
Santa Fe Chicken
3 deboned chicken breasts, cut into strips 2 15 oz. cans black beans, drained 1 cup salsa
Preheat oven to 350 degrees. "Pam" a 7xll casserole dish. Mix drained black beans and salsa. Pour a little on bottom of casserole. Put chicken strips over and cover with remainder of bean/salsa mixture. Bake uncovered for 50-60 minutes. Serve over yellow (or white) rice. We like to heat tortillas in the microwave until soft, and use the chicken/bean mixture with rice to make burritos. I serve shredded cheese, sour cream, chopped onion, and jalapeno peppers on the side to add into the burritos. We all love this, no matter how I serve it! Serves 6.
Blueberry Buttermilk Coffeecake
1/2 cup butter 1 1/3 cups white sugar 2 eggs 1 teaspoon vanilla extract 2 cups buttermilk 4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups blueberries
2/3 cup all-purpose flour 2/3 cup white sugar 6 tablespoons butter, softened
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 head Napa cabbage 1 bunch green onions 2 packages ramen noodles, oriental flavor 1 small package slivered almonds Dressing 1/2 C olive oil 5 TB cider vinegar 4 tsp. soy sauce 1 tsp. sugar
Wash and slice cabbage into thin strips. Chop all of onions and mix with cabbage. Break noodles while still in their package (save the flavor packets) and brown them in a sautee` pan with a small amount of oil. Toast almonds in microwave OR brown them in sautee` pan as well; however, DO NOT attempt to brown both the noodles and the almonds together in the same pan. It won't turn out right. Mix browned noodles, toasted almonds and flavor packets together, then add to cabbage. Prepare dressing and add just before serving.
CREAM OF COCONUT CAKE
1 box yellow cake mix ( 18.25 ounces ) 1/4 cup oil 3 eggs 8 oz. sour cream one 8 ounce can Cream of Coconut ( shake can well before using )
Beat all ingredients with mixer on medium speed. Bake 30 minutes in a 350 degree oven , in a 9 x 13 in. pan.
16 ounce box powdered sugar 8 ounce package cream cheese, softened. 2 Tablespoons milk 1 teaspoon vanilla flavoring 3 1/2 ounces flaked coconut
Mix first 4 ingredients together. Spread on cooled cake. Sprinkle coconut over icing.
This is a wonderful cake !! It was a winner in the St. Louis, MO. Post - Dispatch Cake Contest in 1977. I believe you will really like it; it is super moist and great flavor.
COCONUT CREAM EGGS
8 ounces cream cheese -- softened 1 tablespoon butter -- softened (must be butter) 4 cups confectioner's sugar 1 cup coconut flakes 2 cups semisweet chocolate chips 1 tablespoon shortening
In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for two hours or until slightly firm.
Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator. Yield: 36 (1 per serving).
Per Serving: 134 Calories; 6g Fat (40.2% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
1/2 cup chopped onion 2 tablespoons vegetable oil 4 each chicken breast halves without skin -- boneless 12 ounces cola 1 cup ketchup 1/4 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon ground black pepper 4 1/2 teaspoons cornstarch 3 tablespoons cold water
In a skillet, saute onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt, and pepper. Cover and simmer 25 to 30 minutes or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through. Yield: 4 servings.
Per Serving: 307 Calories; 9g Fat (24.7% calories from fat); 28g Protein; 30g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 860mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
1/2 cup apricot preserves 8 ounces semisweet chocolate 1/3 cup unsalted butter 1/2 cup unsweetened cocoa powder -- sifted 2 tablespoons orange juice
Snip any large pieces of fruit in preserves; set preserves aside.
Cut butter and chocolate into pieces; place in a heavy small saucepan. Cook and stir over low heat until melted. Remove from heat; stir in preserves and orange juice. Transfer to medium bowl; cool to room temperature. Cover and chill in the refrigerator about 4 hours or until firm.
Line a baking sheet with waxed paper. Drop chocolate mixture by rounded measuring teaspoons onto prepared sheet. If necessary, freeze 5 to 10 minutes or until set. Remove from freezer; shape into balls (if chocolate softens too much, return to freezer for a dew minutes). Roll in cocoa powder; place in individual paper or foil candy cups. Cover and refrigerate until ready to serve. Store in a tightly covered container in the refrigerator. Yield: about 30 truffles (1 per serving).
Per Serving: 71 Calories; 4g Fat (50.9% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
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