Frozen Cherry Salad

This is a festive, delicious, easy to make frozen fruit salad that is perfect for dressing up any family meal. I've served it this week with the Hot Turkey Sandwich recipe that was posted on 12/5/13. The combination of cherries and mandarin oranges in a rich creamy salad make it a kid-friendly treat, as well. This is another reader-contributed recipe from a Taste of Home cookbook. Blessings...

Recipe:

1 pkg. (8 ounces) low-fat cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained

1. In a large mixing bowl, combine the cream cheese and whipped topping using an electric mixer. Stir in the pie filling.
2. Set aside 1/4 cup mandarin oranges for garnish if desired. Fold remaining oranges into cream cheese mixture.
3. Use a rubber spatula to scrape the mixture into a 9 x 5 x 3-inch loaf pan. Cover and freeze overnight or until firm.
4. Remove salad from freezer 15 to 20 minutes before serving.
5. To unmold, run a knife around the edge to loosen salad from pan. Set salad in warm water for a few minutes and turn out on a cutting board. Cut into slices to serve.

Yield: 12 servings
Note: To make this salad low calorie use fat-free cream cheese, light whipped topping and reduced-sugar pie filling.

Merry Christmas

I want to wish each and every visitor to my site a very Merry Christmas and a blessed New Year. May you know the warmth of loving relationships in your family and with friends today and through your life. Please know how much I appreciate your visits. Blessings...

Chewy Sugar Cookies

I have been searching for the best part of this year for a soft, chewy sugar cookie for a friend and I. I found it at www.americastestkitchen.com. This test kitchen creates some of the best recipes I have ever used. These cookies are everything the name suggests; soft, chewy, covered in sugar, and very easy to prepare. They are not a cut-out cookie for decorating, but rather a stand-alone sugar cookie that is wonderful with a glass of milk or a cup of tea. Blessings...

Recipe:

2-1/4 cups unbleached all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1-1/2 cups sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tbsps. unsalted butter, melted and still warm (I used salted butter)
1/3 cup vegetable oil
1 large egg
1 tbsp. milk
2 tsps. vanilla extract

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
3. Place 1-1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in small bowl and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with wooden spoon until soft homogeneous dough forms.
4. Divide dough into 24 equal pieces, about 2 tbsps. each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2-inches in diameter. Sprinkle tops evenly with 4 tsps. of sugar remaining in dish ( 2 tsps. per tray), discarding any remaining sugar.
5. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Yield: 2 dozen

Turkey Artichoke Quiche

A year or two ago on Thanksgiving weekend, when I was in need of something to feed my family for brunch, I thought of making a quiche. Because of that need, a Broccoli Cheddar Quiche was created, the recipe will be shared later, but from that recipe I created this quiche this week for dinner. We love the combination of poultry, in this case turkey, and artichokes in a casserole, so I figured it might work well in a quiche. We thought it was very good, maybe your family will, as well. Quiche is a nice change of pace; not something usually found on the family menu as it is a little bit more work with the pie crust, but so worth the effort. Blessings...

Recipe:
Pastry for a 10-inch one-crust pie
1 cup cooked chopped turkey or chicken
1 cup grated medium cheddar cheese (4 ounces)
1 cup chopped artichoke hearts, from a 13.75 ounce can, well drained
1/3 cup minced onion
1-2 tsps. butter
4 eggs
1 cup whipping cream
1 cup half-and-half
1 few grinds white pepper
1/2 tsp. Fines Herbes
1 tbsp. fresh minced parsley

1. Line 10-inch pie plate or 10-inch quiche dish with pastry. Make high fluted edge and set aside.
2. In small frying pan over low heat, melt butter. Add onion and fry until golden in color, remove pan from heat.
3. Heat oven to 425 degrees.
4. Carefully spread cooked onion in pie plate.
5. Sprinkle turkey, cheese and artichokes over onion.
6. Whisk together last 6 ingredients in a medium size bowl until well combined. Carefully pour cream mixture into pie plate.
7. Bake 15 minutes. Lower oven temperature to 300 degrees and bake another 30 minutes or until knife inserted in center comes out clean. Cover crust last 10 minutes if it is browning too quickly. Remove quiche from oven and let rest for 10 minutes before cutting.

Yield: 6 main dish servings
Note: Fines Herbes is a blend of chervil, minced parsley, French tarragon and chopped chives that is not very popular, but very good in a quiche or vegetable dish.

Turkey Vegetable Soup

This soup is really much more like a rich turkey-vegetable chowder, in my opinion. I've been making this recipe, with a few changes to better suit us, after the holiday turkey dinner since 1983 when I found it in Bon Appetit Magazine. We love the variation of a cream-based soup from the usual turkey soup that is stock-based. It is a very nice change of pace. Blessings...

Recipe:

1/4 cup butter
3/4 cup chopped onion
2 tbsps. flour
1 tsp. curry powder
3 cups chicken broth
1 cup chopped potatoes
1/2 cup thinly sliced carrots
1/2 cup sliced celery
2 tbsps. chopped parsley
1 tsp. poultry seasoning
2 cups cubed cooked turkey
1-1/2 cups milk (I use 1%)
1 9-oz. pkg. frozen chopped spinach, thawed and drained
1/4 cup light sour cream

1. Melt butter in a large saucepan, 3 or 4 quart will do, over medium heat. Add onion and saute until translucent, about 10 minutes.
2. Stir in flour and curry and cook 2-3 minutes. Add broth, and next 5 ingredients and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender.
3. Add turkey, milk, spinach and sour cream. Cover and simmer until heated through, about 7 minutes. Season with salt and pepper as needed. This soup is thick, so you might want to thin it a bit with additional milk for your taste. We love it thick like a chowder.

Yield: 7-3/4 cups
198 calories per cup
1.4 gms. fiber

Cranberry Cake

This wonderful recipe was a reader-contributed winning recipe in a Better Homes and Gardens holiday contest back in November 2004. The cranberry-pecan topping is a crunchy layer on top of a delicate white cake when the cake is turned out of the pan to serve. Topped with whipped cream, this is absolutely a winning recipe for the holiday season. Blessings...

Recipe:

3 cups cranberries, rinsed and picked over
1 cup chopped pecans
2 cups sugar
2 eggs
1 cup unbleached flour
1/2 cup butter, melted
2 tbsps. milk
Sweetened whipped cream

1. Preheat oven to 350 degrees. Generously grease a 9 x 9-inch baking dish. Spread cranberries and pecans over bottom of dish. Sprinkle with 1 cup of the sugar.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed until foamy. Add remaining 1 cup sugar, flour, melted butter, and milk; beat on low speed just until combined (batter will be thick). Carefully spread batter over cranberries and nuts.
3. Bake for 40 to 45 minutes or until top is brown and wooden toothpick inserted near the center comes out clean. Cool on wire rack at least 30 minutes.
4. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired, top with sweetened whipped cream.

Yield: 8-9 servings

Fluffly Pumpkin Cheesecake Pie

Cheesecake pies are a simple substitute for the often labor-intensive project of making a traditional cheesecake. This one is simplified even more by using a purchased graham cracker crust. I personally think that the purchased graham cracker crusts are very good and very helpful when time is tight, like during the holiday season. Blessings...

Recipe:

12 ounces low-fat cream cheese, softened
1/2 cup sugar
1-1/2 tsps. pumpkin pie spice
1 cup canned pumpkin
2 eggs
1 (6 oz.) Ready Crust graham cracker pie crust
whipped topping or whipped cream for garnish, if desired

1. In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
2. Stir in pumpkin. Add eggs and mix until blended.
3. Place crust on a baking sheet. Pour filling into crust.
4. Bake in a 350 degree oven for 40 minutes or until center is almost set. Cool completely on a wire rack.
5. Refrigerate for 3 hours or overnight. Garnish with whipped topping or whipped cream if desired.

Yield: 8 servings
8 servings = 289 calories and 2 gms. fiber (without garnish)
6 servings = 385 calories and 2.6 gms. fiber (without garnish)

Italian Breaded Baked Fish

Fish is not one of my husband's favorite foods, but he does like wild-caught cod fillets done in very simple fashion like this. He would tell you, "as long as it does not taste fishy" I'll give it a try, and he does, thankfully. The fish takes minutes to prepare and about 15 minutes to bake, so it is great for getting dinner on the table quickly. Serve it alongside pasta and salad for a truly Italian-style meal. Blessings...

Recipe:

1-1/2 lbs. fish fillets (cod worked great)
1/2 cup bread crumbs
1 tbsp. grated Romano cheese (I used Parmesan)
1 tbsp. Italian herb blend
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. granulated garlic or garlic powder
2 tbsps. olive oil, divided
1 lemon, cut into wedges

1. Preheat oven to 425 degrees. Grease a glass baking dish with a teaspoon of olive oil.
2. Mix the bread crumbs, cheese and spices together in a pie plate.
3. Cut the fish fillets into 5-6 oz. portions. Gently toss the fillets in the remaining olive oil then dip them into the bread crumb mixture until coated. Set the fillets in the greased baking dish, being careful not to crowd.
4. Place the pan in the preheated oven on the top rack near the broiler. Bake for 10-15 minutes, depending on the thickness of the fillets. Open the oven and turn on the broiler. Broil the fillets for another 2-3 minutes, or until the breading begins to brown. Keeping the oven door open allows for you to watch the fish closely so that it does not burn. Serve with a lemon wedge, unless you enjoy the fish alongside pasta and a wonderful sauce, as we did.

Yield: 4 servings
Prep time: 10 minutes
Cooking time: 15-20 minutes

Pumpkin Applesauce Bread

After the pumpkin pie is baked, there is almost always leftover pumpkin for another use and this moist, fruity bread is a wonderful choice for that use. This bread is delicious for breakfast, tea or snacks. In our opinion, chocolate is a great addition to the bread so this is the way I will make it from now on. But, if you are not a fan of chocolate, the original recipe was written without this addition, so feel free to omit the chocolate chips. Blessings...

Recipe: 

2/3 cup shortening
2-1/2 cups sugar
4 eggs
1 cup sugar-free applesauce
1 cup canned mashed pumpkin
3-1/3 cups unbleached flour
2 tsps. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. nutmeg
2/3 cup apple juice
1 cup chopped walnuts or pecans
1 cup mini chocolate chips

1. Grease two 9 x 5-inch loaf pans.
2. Cream the shortening and the sugar. Add the eggs, one at a time, beating well after each addition.
3. Stir in the applesauce and the pumpkin.
4. Stir the dry ingredients together in a separate bowl.
5. Add the dry ingredients to the egg mixture alternately with the apple juice, beginning and ending with dry ingredients. Stir in the nuts and chocolate chips.
Pour into the prepared pans.
6. Bake in a 350 degree oven for 1 hour and 15 minutes or until tester inserted in the center comes out clean. Begin checking at 1 hour to see how it is doing.

Yield: 2 loaves, 13 slices per loaf
2.6 gms. fiber per slice
Note: This bread freezes beautifully.

Hot Turkey Salad (Sandwich)

This hot turkey salad sandwich is a bit different than most we are familiar with in that it is cooked in a hollowed out loaf of French bread. I made this sandwich often when our son was growing up and still at home, as an easy, fun meal after Thanksgiving. We loved it with the leftover cranberry sauce that was always in our refrigerator and maybe some chips. This recipe was adapted from a recipe I found in Family Circle Magazine many years ago. Blessings...

Recipe:

1 loaf French bread

1/2 cup chopped celery

1/4 cup chopped green onion, or 2 tbsps. white or red onion

1/4 tsp. salt or to taste

1/8 tsp. pepper

1/2 tsp. poultry seasoning (curry powder was the original spice of choice)

1/2 cup low-fat mayonnaise

2 cups cubed cooked turkey (of course, chicken would also work)

1/2 cup shredded medium cheddar cheese

1. Cut a slice lengthwise from the top of the loaf. Hollow out loaf, leaving a 1/2-inch shell.

2. Combine first 6 ingredients, blend well. Fold in turkey. Spoon mixture into hollowed out loaf and place the cut slice on top. Wrap loaf in foil.

3. Bake in a 350 degree oven for 20 minutes. Sprinkle with cheese; bake 5 minutes longer. Slice loaf into "chunks" for serving.

Yield: 4-6 servings
 Note: Recipe pictured on post dated 12/30/2013

German's Sweet Chocolate Freezer Pie

Traditionally for Thanksgiving my son wants pumpkin pie and my husband wants a mince pie, I'll eat either, but my daughter-in-law isn't really crazy about either one of the choices. This year I wanted to try a very simple recipe for a freezer pie a few days in advance of their arrival to see if it might be any good. My hubby and I enjoyed it for dessert one evening, so I offered a piece to her for her Thanksgiving dessert and she was very happy with it. Our four year-old granddaughter also enjoyed this pie.

This recipe takes about 20 minutes to prepare, so it is great for the busy holiday season, and it's rich chocolate flavor and soft texture reminded me of a mousse. Blessings...

Recipe:

1 pkg. (4 oz.) German's Sweet Chocolate
1/2 cup milk, divided
4 oz. cream cheese (1/2 8-oz. pkg.), softened.  (I used low-fat)
2 tbsps. sugar
1 8-oz. tub whipped topping, thawed
1 6-oz. ready-to-use graham cracker crumb crust

1. Break chocolate into pieces and place in a large microwave-safe bowl. Add 2 tbsps. of the milk and microwave on high for 30 seconds; stir. Microwave 30 seconds more and stir until smooth. You may need to microwave a bit more depending on the size of the broken pieces of chocolate.
2. Stir in the cream cheese, sugar and remaining 6 tbsps. milk; whisk until blended. Refrigerate for 10 minutes or until slightly cooled.
3. Gently fold in the whipped topping until completely blended. Pour into crust.
4. Freeze pie for 4 hours or until firm. Let stand at room temperature for about 15 minutes before cutting.
5. Garnish with additional whipped topping or whipped cream, and drizzle with chocolate sauce or hot fudge sauce. Yummy!

Yield: 8 servings

This recipe comes from the Baker's German's Sweet Chocolate package.

Frozen Cranberry Salad

This lovely salad is an absolute favorite of ours and has won rave reviews from the friends that have shared meals with us when this was on the menu. One friend was going to bypass it because he thought it was a dessert for later, until I corrected him. The salad is frozen, but it isn't hard. It is easily eaten after setting out at room temperature for about 20 minutes, so don't let the "frozen" part deter you from trying the recipe for your family. I was blessed to win a cookbook for this recipe as an entry in a contest. The one and only time I've ever attempted such a thing; maybe the last as it is a lot of work. Blessings...

Recipe: 

1 16-oz can jellied cranberry sauce
3 tbsps. orange juice
1 tsp. orange zest
1/2 cup heavy cream, whipped stiff
2 tbsps. low-fat mayonnaise
2 tbsps. sugar
1/4 cup chopped pecans, optional for garnish

1. Remove cranberry sauce from the can with a fork, breaking it up and mashing it as you go. Add orange juice and zest. Mix until smooth. You may need to use an electric mixer to accomplish this. Pour into a 5 x 9-inch loaf pan.
2. Add mayonnaise and sugar to whipped cream; beat about 30 seconds until smooth. Spread over cranberry and then sprinkle with the chopped pecans. Cover dish tightly with aluminum foil and freeze until firm, about 4 hours.
3. Remove the salad from the freezer about 20 minutes before serving time. Cut into squares and remove from the pan with a small spatula.

Yield: 8 servings
187 calories
Prep time: 15 minutes plus freezing time.

White Chocolate Cranberry Bread

Last year when my mom came for Thanksgiving, she brought a loaf of this delicious tea bread with her. We gobbled the bread for breakfast one morning with our eggs and fruit. The combination of whole cranberries, white chocolate and toasted pecans in each slice makes for a lovely and festive presentation for any holiday table. Blessings...

Recipe: 

6 oz. good quality white chocolate, finely chopped, or chips
2-1/4 cups unbleached white flour
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup sugar
8 tbsps. (1 stick) salted butter, at room temp.
3 large eggs, at room temp.
1/2 cup buttermilk
1 tsp. orange zest
1/4 cup orange juice
2 tsps. vanilla extract
1 cup fresh or frozen whole cranberries, not thawed or chopped
1 cup toasted, coarsely broken pecans (mom used macadamia nuts)
1 cup white chocolate chips

1. Position rack in center of oven and preheat to 350 degrees. Lightly butter and flour a 9 x 5 x 3-inch loaf pan and tap out excess flour.
2. Melt and cool the chopped white chocolate.
3. In a medium bowl, stir together the flour, salt and baking soda.
4. In a large bowl, beat the sugar and butter with an electric mixer set on high speed until light and fluffy, about 3 minutes. One at a time, beat in the eggs, beating well after each addition, and scraping down sides of the bowl as needed.
5. Beat in the buttermilk, followed by the tepid white chocolate, orange zest and juice, and vanilla. The mixture will look curdled. With the mixer on low speed, add the flour mixture, and beat just until smooth, scraping down the sides of the bowl as needed.
6. Stir in the cranberries, nuts and white chocolate chips. Spread batter in prepared pan.
7. Bake until a toothpick inserted in the center of the bread comes out clean, about 1-1/2 hours. After 45 minutes, turn loaf pan in the oven and cover the loaf with foil if it's browning too fast. I need to do this in my oven for such a lengthy baking time.
8. When bread is done, remove to a wire rack to cool for 10 minutes before removing the bread from the pan. Cool completely before cutting.

Yield: 12 slices
1.7 gms. fiber per slice

Note: Toast pecans in a 350 degree oven for about 10 minutes, stirring after 5 minutes. They should smell fragrant and be lightly browned.
Note: This loaf freezes beautifully

Recipe adapted from "Tate's Bake Shop Baking for Friends," by Kathleen King

Orange Chicken with Sweet Potatoes

When I prepared this recipe this week, my husband asked me if this was a mini Thanksgiving meal. Yes, in that the chicken is spiced with some of the favored seasonings of the holiday season and served with sweet potatoes. The chicken cooks in the slow cooker on top of the sweet potatoes covered in a fruity sauce for 3-1/2 to 4 hours. The chicken is then served over rice; add a vegetable or salad and dinner is ready. Simple and tasty. Blessings...

Recipe:

3 medium sweet potatoes, peeled and sliced
2/3 cup flour
1 tsp. salt
1 tsp. onion powder
1 tsp. ground nutmeg
1 tsp. cinnamon
1 tsp. black pepper
4 boneless skinless chicken breast halves (5 ozs. each)
2 tbsps. butter
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted (I use 98% fat-free)
3/4 cup unsweetened pineapple juice
2 tsps. brown sugar
1 tsp. orange zest
1/2 lb. sliced fresh mushrooms, if desired (I don't use)
Hot cooked rice

1. Layer the sweet potatoes in a 3-qt. slow cooker. Turn slow cooker on to low heat.
2. Combine the flour and seasonings in a pie plate. Coat each chicken breast completely.
3. In a large skillet over medium heat, cook the chicken in butter for 3 minutes per side or until lightly browned. Arrange chicken on top on sweet potatoes.
4. Combine 3 tbsps. of the remaining seasoned flour with the pineapple juice, soup, brown sugar and orange zest in a small bowl. Whisk until smooth and add mushrooms, if using. Pour over chicken and potatoes.
5. Cover and cook for 3-1/2 to 4 hours or until chicken and potatoes are tender. Serve over rice.

Yield: 4 servings

Cinnamon-Apple Cranberry Sauce

Thanksgiving is coming and most dinner tables will have some form of cranberry sauce, gelatin salad or a taste-tempting dessert made with these tart little gems. Our family loves them, so we have had many varieties of salads and sauces over the years. Last week I did a variation of a recipe I found and tried last year in Relish Magazine that my husband wasn't crazy about. I thought I could possibly change his mind with a few changes to the recipe. Success was achieved with this recipe. Hope you might try it for your holiday meal. Blessings...

Recipe:

1 12-oz. pkg. cranberries, washed and picked over (3-1/2 to 3-3/4 cups)
1 cup honey
1 cup apple juice
1 medium apple, peeled and cut in 1/4-inch dice (1-1/3 to 1-1/2 cups)
1/3 cup chopped pecans
1/4 tsp. cinnamon
1/16 tsp. ground cloves

1. Combine cranberries, honey and apple juice in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 15 minutes or until cranberries burst and sauce is thick and chunky.
2. Remove pan from heat and stir in apple, pecans, cinnamon and cloves. Chill sauce until cold. This is best if served the second day and will hold in the refrigerator for several days. Cranberry sauce freezes beautifully.

Yield: 3 1/2 cups
14 - 1/4 cup servings
114 calories
1.6 gms. fiber

Note: A sweet apple like Gala, Jonathan or Golden Delicious is wonderful in this sauce.

Deep Chocolate Brownies

This delicious recipe was a reader-contributed recipe that won in the best brownie category in a Better Homes and Gardens contest back in 2005. The topping is like the topping on German chocolate cake, only butterscotch-flavored ice cream topping is used instead of corn syrup. These brownies are a chocolate-lovers delight. Blessings...

Recipe:

1 egg
1 cup butterscotch-flavor ice cream topping
2 cups coarsely chopped pecans
2 cups flaked coconut
3/4 cup butter, softened
1-1/2 cups packed dark brown sugar
8 oz. bittersweet chocolate, melted and cooled
2 eggs
2 tsp. vanilla extract
2 cups all-purpose unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 12-oz. pkg. semisweet chocolate pieces

1. Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan; set aside.
2. In a small mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla.
4. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter.
5. Bake 30 to 35 minutes or until golden and set. Toothpick should come out with a few moist crumbs on it. Cool in pan on a wire rack. Cut into bars.

Yield: 24 - 36 bars

Blondie-Brownie Pie

This is another one of those recipes that I have had stuck away for a number of years and can not remember where it came from, so I can't give credit to a source, but I can tell you that it is an easy and tasty dessert. I would have called this pie a Candy Bar Pie. A portion of the batter is spread out in the pie plate to make the crust so there is no crust to roll out, which is a great time-saving help. We enjoyed the pie with a scoop of French Vanilla ice cream along side. Blessings...

Recipe:

1/2 cup butter, cut up

1/2 cup packed light-brown sugar

2 large eggs

1 tsp. vanilla extract

1 cup unbleached flour

1/2 tsp. baking powder

1 cup (6 oz.) semisweet chocolate chips

1 tbsp. baking cocoa powder

13 fun-size Snickers or other snack-size candy bars

1. Grease a 9-inch glass pie plate; set aside

2. Melt butter and brown sugar in a 2-qt. saucepan over medium heat until mixture starts to bubble. Remove from heat; cool 10 minutes.

3. Stir in 1 egg and the vanilla until blended, then stir in flour and baking powder until smooth. Scrape 3/4 cup into prepared pie plate (don't spread); freeze 10 minutes or until firm.

4. Melt 1/2 cup of the chocolate chips as package directs. Stir melted chips, remaining egg and the cocoa powder into remaining batter.

5. Heat oven to 350 degrees. Press chilled batter evenly over bottom and halfway up sides of pie plate. Top with the Snickers, then chocolate batter. Spread the chocolate batter to cover the candy bars.

6. Bake for 24 to 27 minutes or until a wooden pick inserted in the center comes out with moist crumbs attached. Sprinkle remaining 1/2 cup chocolate chips over the pie, let stand 5 minutes until soft, then spread to blondie crust. Cool pie before cutting in wedges.

Yield: 6 - 8 servings

Note: 4 fun-size candy bars is equal to 1 standard-size candy bar. I cut the bars into chunks.

Crunchy Onion Chicken

This chicken recipe is popular in a few different versions, but I really like this one for it's simplicity when I'm in a hurry to get dinner on the table. I served it this past week with sauted potatoes and green salad. Easy and delicious; blessings...

Recipe: 

1-1/3 cups French's Original Fried Onions
4 boneless, skinless chicken breast halves (about 1 pound)
1 egg

1. Lightly crush onion in a plastic bag with a rolling pin. I then put the onion in a pie plate because I get the onion to stick to the chicken better than shaking in the bag.
2. Beat the egg with a fork in a pie plate.
3. Dip the chicken in the egg and then in the onion. Place pieces on a rimmed baking sheet and bake in a 400 degree oven for about 20 minutes or until tender and juices run clear.

Yield: 3-4 servings
Note: Chicken does not reheat well in the microwave oven. The onion gets soft and soggy, so I cut the remaining chicken pieces in half and reheat them in a covered casserole in a 350 degree oven for about 20 minutes.

Saute'd Potatoes

This is such a tasty and simple way to prepare potatoes for dinner. Because of the simplicity in flavor, this dish compliments meat, fish, pork or chicken. I've offered some seasoning suggestions, but be creative so the potatoes compliment the flavors in the main dish you are serving at any given time. Blessings...

Recipe:

4 medium-sized red or gold potatoes
1 tbsp. each butter and olive oil for sauteing, use more if needed
1/2 tsp. seasoning blend of choice such as Italian, Cajun, barbecue or southwest. Also, seasoning with salt, pepper and garlic powder is wonderful.

1. Cook potatoes until tender in boiling salted water; drain.
2. Melt butter in skillet over medium-low heat; add olive oil. Stir in potatoes; sprinkle with half the seasoning and saute' until potatoes are golden brown. Stir potatoes and sprinkle with remaining seasoning. Continue sauteing until potatoes are all a lovely golden brown color adding more olive oil if skillet gets too dry. You want the potatoes moist, not dried out from over frying.

Yield: 4 servings

Cranberry-Apple Crisp

A few weeks back I was able to purchase some of the first-of-the-season cranberries for a wonderful price and I couldn't wait to make this favorite dessert. This easy to make crisp only takes about 30 minutes to put together and about 40 minutes to bake, so it works great for a weekday meal, as well as for a holiday meal.

I created this variation of an old favorite using Honeycrisp or Gala apples because they are sweeter than the traditional cooking apples, but don't cook down to mush. As a result, less sugar can be used. I also love the addition of apple pie spice in place of the traditional cinnamon. Blessings...

Recipe:

2 cups fresh or frozen thawed cranberries, rinsed and picked over
3 cups unpeeled, cored and coarsely chopped Honeycrisp or Gala apples
1/2 cup granulated sugar

Topping:

1 1/2 cups dry oatmeal, not instant
1/3 cup dark brown sugar, packed
1/3 cup flour
1 1/4 tsps. apple pie spice
1/3 cup butter, melted

1. Preheat oven to 350 degrees
2. In an 8" x 8" ungreased baking pan, combine cranberries, apples and granulated sugar. Set aside while preparing topping.
3. Combine topping ingredients in a medium - sized bowl.
4. Stir filling ingredients again to make sure the sugar is dissolved. Sprinkle topping evenly over filling and gently press down.
5. Bake for 40 - 45 minutes or until topping is golden brown and apples are fork - tender. Cool on wire rack. Serve warm, plain or with vanilla ice cream.

6 servings = 347 calories without ice cream and 5 gms. fiber
8 servings = 260 calories without ice cream and 4 gms. fiber

Spinach Rice Bake

I first found this recipe years ago in San Francisco A La Carte, a cookbook produced by the Junior League of San Francisco, only the dish was called Herbed Spinach Bake. The recipe I use now is an adjusted version that was submitted to Taste of Home by a reader. This cook changed some of the herbs and added nutmeg, which is a wonderful addition with the spinach. We love this dish alongside meat, poultry and fish in place of potatoes. I've served it here with Chicken Parmesan posted on 10/23/2013. Blessings...

Recipe:

1 pkg. (10 oz.) frozen chopped spinach
1 cup cooked long grain rice
1 cup (4 oz.) shredded medium cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
3 tbsps. finely minced onion
2 tbsps. minced fresh parsley
2 tbsps. butter, softened
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1/4 tsp. ground nutmeg

1. Cook spinach according to pkg. directions; drain well by pressing the spinach with the back of a large spoon in a fine mesh strainer.
2. Place all ingredients in a large bowl and stir to combine.
3. Transfer mixture to a greased 8 x 8-inch baking dish.
4. Cover with foil and bake in a 350 degree oven for 20 minutes. Uncover; bake 20 - 25 minutes more or until a knife inserted near the center comes out clean.

Yield: 4 - 6 servings
Note: The casserole can be prepared in advance, covered and stored in the refrigerator until time to bake and serve.

Fruited Cabbage Salad

This recipe is one of those creations that comes from necessity, you know, one of those times when there is stuff in the refrigerator and you need to get dinner on the table, but don't have a clue as to what you are going to do. I didn't have whipping cream and oranges to make the Fruit and Cabbage Salad posted on 3/29/2010, but I did have some summer fruit and some Cool Whip. So, I added some nutmeg to the Cool Whip, because it is my husband's absolute favorite spice, and dressed the shredded cabbage and chopped fruits with the mixture. He liked it, and that's good enough for me. Maybe your family will, as well. The Chicken Parmesan recipe was posted on 10/23/2013 and the Spinach Rice Bake is to come soon. Blessings...

Recipe:

1 cup shredded cabbage
1/3 cup fruit such as halved grapes, sliced strawberries, chopped fresh pineapple or pineapple tidbits, or mandarin orange slices. I used a variety.
1/3 cup Cool Whip
1/8 tsp. ground nutmeg
1/3 cup miniature marshmallows, if desired

1. Combine shredded cabbage and fruit in a salad bowl.
2. In a small bowl, whisk together the Cool Whip and nutmeg; stir into salad. Stir in marshmallows.

Yield: 2 servings
Note: This would be very easy to increase for a larger family; just go by your families needs.

Taco Soup

Years ago when we lived in California, my husband tasted this soup at a potluck at work. He liked the soup so much that he brought the recipe home for me to make. Like so many recipes I have, it was put in a drawer and forgotten. I came across it awhile ago and decided to give it a try. I didn't have all the ingredients on the pantry shelf so I had to make a few substitutions, but they worked. The recipe is basically a "dump" recipe. You know, the kind of recipe in which you open a can and dump it in the pot? We ate the soup without the taco chips and cheese, and because it has such good flavor it is still a delicious soup. Saves calories, as well. So easy to throw together at the end of a busy day when everyone is hungry. Blessings...

Recipe: 

1 lb. lean ground beef
1/2 cup chopped onion
1 16 oz. can kidney beans, rinsed and drained
1 16 oz. can whole kernel corn, undrained
1 16 oz. can Mexican style tomatoes, undrained
1 16 oz. can tomato sauce
1 pkg. taco seasoning mix
1 4 oz. can chopped green chilies, undrained
1 small can sliced olives, drained
1 cup beef broth
Tortilla chips, Mexican 4 cheese blend, if desired

1. In a large soup kettle, brown ground beef and onion. Sprinkle with salt and pepper.
2. Add all remaining ingredients except tortilla chips and cheese. Cook over medium heat until heated through. (I covered the pot and simmered the soup for about 20 minutes to blend the flavors).
3. Put broken tortilla chips in each soup bowl and ladle soup over. Top with cheese.

Yield: 9 1/3 cups
Note: I didn't have Mexican tomatoes, so I used plain diced canned tomatoes. I also didn't have a pkg. of taco seasoning, so I used 2 tsps. Southwest Seasoning and 1 tsp. ground cumin. I had leftover olives in the refrigerator so I sliced about 1/4 cup. All worked very well.

Easy Chicken Parmesan

This easy chicken recipe is one I made a few times, as written, and I was not happy with the end results. The crust became a soggy mess in the baking process and was all but flavorless, as a result. I decided to give frying a try in order to crisp-up the crust, and I added some garlic for more flavor. What a dramatic difference when some butter and olive oil are added to a hot skillet and the chicken is fried for about 6 minutes per side. Crispy and flavorful on the outside; moist and tender on the inside.

Here the chicken is served alongside Spinach Rice Bake and a cabbage salad I'm working on. The recipes will soon be posted. This chicken would be delicious served with pasta and a marinara or spaghetti sauce. Blessings...

Recipe: 

1/2 cup dried bread crumbs
1/2 cup freshly grated Parmesan cheese
2 tsps. Italian seasoning
1/4 tsp. garlic powder
1 egg, beaten to blend in a pie pan
5-6 boneless, skinless chicken breasts (about 6 oz. each)
1 tbsp. olive oil, add more if needed
1 tbsp. butter, add more if needed

1. Pound chicken breasts with a meat mallet between sheets of plastic wrap until of uniform thickness. This ensures even cooking.
2. Combine bread crumbs, cheese, and seasonings in another pie pan.
3. Heat a 12" skillet over medium heat; add butter to melt. When the butter is melted add the olive oil and stir to combine.
4. Dip chicken breasts in egg and then coat in crumbs. Add to hot skillet being careful not to crowd the pieces. Fry for 6 minutes or until a deep golden brown. Turn pieces and continue on second side for 5-6 minutes. If the chicken is browning too fast turn heat down to medium-low. I cook on a gas stove and I needed to turn the heat down because it cooks very hot.

Yield: 4-6 servings
Note: I use empty cereal bags for pounding meat. They are much sturdier and my meat mallet doesn't get clogged up with meat. Much easier clean-up and less expensive than plastic wrap.

Steamed Cabbage

This recipe is one of my favorite "go-to" recipes when I have cabbage in the frige. I read about preparing cabbage in this way in a cookbook on southern cooking; before then, I had never heard of it. This preparation is so simple and tasty. This is my version of the original created by the cookbook author. Blessings...

Recipe: 

2 cups shredded cabbage
1/2 tsp. butter
1/2 - 1 tsp. fresh lemon juice
lemon-pepper seasoning

1. Steam the cabbage in a vegetable steamer basket until crisp-tender; just a few minutes. Don't overcook as the cabbage will get mushy and unappealing. Remove to a serving bowl.
2. In a small bowl, melt butter in the microwave; stir in 1/2 tsp. lemon juice. Pour the dressing over the cabbage and sprinkle with lemon-pepper seasoning. Taste and add more lemon juice and lemon-pepper seasoning a bit at a time until the desired taste.

Yield: 2 servings.
Note: This recipe is easily increased for a larger family.

Herbed Stuffed Green Peppers

I was raised on things like stuffed green peppers, only the stuffing was always ground beef. My father would not have considered ground turkey an acceptable substitute, so mom would not have given this recipe a try. In fact, I'm not sure my mom has ever cooked anything with ground turkey. So, when I came across this recipe a number of years ago, I decided to give it a try in order to compare it to the recipe I was raised on. I love having alternatives to the traditional, if they work. Ground turkey works very well and the herbs turn the traditional taste of the stuffed peppers of my childhood in a whole new direction. These peppers are low in calories and fat and high in flavor. Blessings...

Recipe:

6 medium to large green peppers, tops and seeds removed

1 lb. ground turkey

1 can (28 oz.) diced tomatoes with liquid

1 cup chopped celery

1/2 cup chopped onion

2 garlic cloves, minced (about 2 tsps.)

1 tsp. dried oregano

1/2 tsp. dried thyme, crushed

1/2 tsp. dried rosemary, crushed

1/2 tsp. dried basil

1/2 tsp. rubbed sage

1/8 tsp. pepper

1 tsp. salt, optional

1-1/2 cups cooked rice ( I use instant brown rice)

1/3 cup shredded low-fat mozzarella cheese

1. Traditionally the peppers are blanched in boiling water for 3 minutes, drained and rinsed in cold water. I don't do this as I hate soggy peppers. I clean the peppers, dry them and set them aside to fill.

2. In a large skillet with a nonstick finish, brown the turkey. Remove and set aside.

3. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken.

4. Stir in tomatoes, turkey and rice. Stuff into peppers and place in a baking pan.

If you don't blanch the peppers, add about 1/4 inch of water to the bottom of the pan to steam the peppers as they cook. The peppers are crisp-tender.

5. Bake in a 350 degree oven for 30 minutes. Top each pepper with about 1 tablespoon of cheese. Return to oven for 3 minutes or until the cheese has melted.

Yield: 6 servings

267 calories

A Cup of Tea, a Warm Muffin and a Friend

When was the last time you got together with a special friend for some catching up and something yummy to eat? I must confess that the last time I did was when we went home for a vacation in July. Right now that time seems like a lifetime ago. I have a very special friend that I haven't had lunch with since February of this year and another friend that I haven't been able to connect with on the phone in weeks. We play phone tag. My point? Life gets way too busy and relationships suffer.

We brought a puppy home with us when we went on vacation. My life has been turned upside down and my clean home, is no longer. My husband and I rarely sleep through the night because of crate training, and stomach and intestinal distress. Three visits to the vet in two months; we are almost on a first name basis with her. And the bank account is sorely lacking in funds, at this time.

It seems my relationships have taken a dramatic turn away from my lady friends toward a precious female Labrador Retriever, for the time being. I long to spend time with my friends to do all the catching up, but puppy training doesn't wait and we will have a good puppy-citizen, which takes lots of time. This is also the reason that I struggle to get more than two posts done in a week. It's frustrating, but a very real part of my life for right now. I'm looking forward to the time when she is old enough to go out for walks with me, and when my time is more my own again.

Never in my life did I think I would be "parenting" again, but I am. There will be time for lunch with a friend again soon, but in the meantime, we email one another and I will continue to use the phone to stay in touch the best I can. Relationships with our friends and family are so important, and the stuff of life does tend to get in the way of our time together. Thankfully, the Lord willing, we will have another day and time to connect. We must be careful that not too much time goes by though. We simply don't get the time back. Blessings...

Green Beans Mozzarella

This very simple recipe for green beans is a variation of a recipe that I have made in the past; I just didn't have the necessary ingredients to follow the original recipe, so I used what I had in the frige. Thankfully, it worked very well. Blessings...

Recipe:

1/4 cup minced onion
1 tbsp. butter
1 pkg. (9 oz.) frozen cut green beans (do not thaw)
1/2 tsp. lemon-pepper seasoning
1/4 tsp. salt
1/2 cup shredded mozzarella cheese

1. In a saucepan, saute onion in butter until tender.
2. Add beans and seasonings. Cover and cook over medium heat for 5 minutes or until beans are tender, stirring occasionally.
3. Sprinkle with cheese; cover and simmer for 1 minute or until cheese is melted.

Yield: 4-6 servings

Cream of Pea Soup

There are very few soup recipes as easy as this one, especially pea soup. This recipe starts with a can of peas, which I had never used until I came across this Taste of Home reader-contributed recipe. Now I make sure I have a can of evaporated milk and a can of peas on my pantry shelf just in case the day gets away from me and I need something in a hurry. I serve a sandwich, or crackers and cheese alongside. Blessings...

Recipe:

1 can (15 ounces) peas
2 tbsps. finely chopped onion
1/4 cup butter
1/4 cup unbleached flour
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. rubbed sage
2 cups water
1 can (12 ounces) evaporated milk
4 bacon strips, cooked and crumbled

1. Drain peas, reserving 1/3 cup of liquid. Place the peas and liquid in a blender or food processor; cover and puree until smooth. Set aside.
2. In a saucepan, saute the onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until smooth. Gradually add water; bring to a boil. Boil and stir for 2 minutes.
3. Whisk in milk and pureed peas; heat through. Garnish with bacon.

Yield: 5 cups

Nutty Nougat Caramel Bites

This recipe is another that has become a fast favorite, and with good reason. They are made up of four rich and delicious layers that lovers of chocolate, caramel and butterscotch will greatly appreciate. I tell you that before I tell you that this is a time consuming recipe that requires patience, but is so worth every moment invested. And, the recipe makes a large pan of cookies, so there are plenty to enjoy. This recipe comes from Taste of Home's Fall 2002 cooking school magazine. Blessings...

Recipe:

COOKIE BASE:
2-1/4 cups unbleached flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 pkg. (3.4 oz.) instant butterscotch pudding mix
2 eggs
1 tsp. vanilla extract
1-1/3 cups butterscotch flavored morsels
NOUGAT FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 jar (7 oz.) marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1-1/2 cups (about 8 oz.) chopped salted peanuts
CARAMEL LAYER:
1 pkg. (14 oz.) caramels-Kraft no longer makes a 14 oz. bag, it is now 11 oz., so you will have to buy two bags.
1/4 cup whipping cream
ICING:
1 cup milk chocolate morsels
1 cup butterscotch flavored morsels
1/4 cup creamy peanut butter

1. For cookie base: In a small bowl, combine flour, baking soda and salt. Beat butter, brown sugar and sugar in a large mixing bowl until creamy. Add pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture. Stir in butterscotch morsels with a large spoon. Spread and pat dough evenly into parchment paper-lined 15 x 10 x 1-inch baking pan. Bake in a 350 degree oven for about 13 minutes or until light golden brown. Carefully hold pan 2-3 inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base. Interesting, huh?) Cool completely in pan on wire rack.
2. For nougat filling: Melt butter in a medium saucepan over medium heat. Add sugar and evaporated milk; stir. Bring to a boil, stirring constantly for 5 minutes. Remove from heat. Stir in marshmallow cream, peanut butter and vanilla. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
3. For caramel layer: Combine caramels and cream in a medium saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
4. For icing: Melt milk chocolate morsels, butterscotch morsels and peanut butter in a medium saucepan over low heat stirring constantly until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
5. To serve, let stand at room temperature for 5-10 minutes. Cut into bars. Store in an airtight container. These are best at room temperature; rich and gooey, and worth every calorie, however many there are!!

Note: The recipe creator wanted me to cut the pieces into 1 x 1-inch pieces, hence the usage of the word "bites" in the title. I cut them into bars.

Coffee Pecan Muffins

Today I'm sharing another wonderful recipe from "Seasonal Celebrations Across America". This muffin recipe comes from a bed and breakfast located in the historic Guadalupe district of Old Santa Fe, New Mexico called Dos Casas Viejas, and again, I don't know if this bed and breakfast is still in business or not.

The combination of dark brown sugar, pecans and a bit of coffee makes for a deliciously different muffin from anything I had ever made before. They are an excellent addition to brunch, breakfast, or alone as a snack with a cup of coffee or tea. Once again, I have made a few changes to the original recipe over the years, but by and large, the recipe is as it was created. Blessings...

Recipe:

3/4 cup chopped pecans

1 cup whole wheat flour

3/4 cup unbleached all-purpose flour

1/2 cup firmly packed dark brown sugar

3 tsps. baking powder

1/4 tsp. salt

1 egg

1/2 cup milk

1/2 cup butter, melted

2 tbsps. strong coffee

1 tsp. vanilla

1. Grease 12 muffin cups.

2. In a large bowl, combine flours, brown sugar, baking powder and salt; mix well.

3. In another bowl, lightly beat egg. Add milk, butter, coffee and vanilla; blend well.

4. Add liquid mixture to flour mixture; mix just until combined. Fold in chopped pecans. Spoon batter into greased muffin cups.

5. Bake in a 400 degree oven for 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. Yummy!

Yield: 12
221 calories 

New England Clam Chowder

New England clam chowder is one of my families favorite soups, in fact, it was also a favorite of my parents, so I was raised on this rich, flavorful soup. The little cookbook that I found this particular version in was a cookbook that I sent for via a butter promotion back in 1996. The cookbook is called "Seasonal Celebrations Across America". The recipes in this cookbook are from some of America's most popular inns and resorts celebrated during that time, so I don't know if they are still around today or not, but the recipes are wonderful and promote the cuisine popular in the area of the inn or resort. This recipe comes from The Woodstock Inn and Resort in Woodstock, Vermont, with a few minor adjustments from me. Blessings...

Recipe:

1 cup diced onions
3/4 cup sliced celery
4 strips bacon, cut up
1/4 cup butter
1/8 tsp. white pepper, or to taste
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. paprika
1 bay leaf
1/2 cup flour
1-1/2 cups diced potato, about 2 medium
1 cup water
2 cups clam juice (8-oz. bottle)
3 6-1/2 oz. cans minced clams, drained, reserving liquid
1/2 cup half-and-half or milk (you may need more depending on how thick you like your chowder)

1. In a large skillet, render fat from bacon by frying it over medium-low heat for about 5 minutes. Add butter, onion, celery, pepper, thyme, paprika and bay leaf and cook until vegetables are tender. Stir in flour until well mixed. Cook about 5 minutes being careful not to burn, stirring constantly.
2. Meanwhile, in large saucepan, cook potatoes in water, clam juice and reserved clam liquid until tender.
3. Add onion mixture to potatoes. Cook and stir until mixture is thickened and smooth. Add cream to desired thickness and heat through. Add clams; do not boil as clams get rubbery and tough when boiled and overcooked. Taste and add salt, if needed. Rich and delicious! I served the chowder with Red Lobster's Cheddar Biscuits.

Yield: 4 servings

Red Lobster's Cheddar Biscuits

Let me just start this post by saying these biscuits are wonderful! I found this recipe in our local newspaper, and they give credit to food.com. as there source. The recipe starts with Bisquick baking mix and to it are added cheddar cheese, butter and garlic to make a tender and rich biscuit in short order. I've served them this week with clam chowder; the recipe to be posted tomorrow, hopefully. Blessings...

Recipe:

2-1/2 cups Bisquick baking mix
4 tbsps. cold butter (1/2 stick)
1 cup grated cheddar cheese
3/4 cup milk
1/2 tsp. garlic powder

To brush on top:
2 tbsps. butter, melted
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes

1. Combine Bisquick with cold butter in a medium bowl using a pastry blender or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter that are about the size of peas.
2. Add cheddar cheese, milk and 1/2 tsp. garlic powder. Mix with spoon until combined. Don't overmix.
3. Drop approximately 1/4 cup of the batter onto an ungreased cookie sheet using an ice cream scoop or a 1/4 cup measure.
4. Bake in a 400 degree oven for 15-20 minutes or until the tops of the biscuits begin to turn light brown.
5. In the meantime, melt 2 tbsps butter in a small bowl in the microwave. Stir in the garlic powder and parsley flakes. Brush on the top of hot biscuits with a pastry brush. Serve warm or cool completely on a wire rack.

Yield: 11 biscuits

White Chocolate Snowdrift Cake

A number of years ago, in 2006, actually, I went to the Better Homes and Gardens website and made a copy of this recipe and stuck it away for a future time. Well, the time was right this week when I came across it again and decided to give the recipe a try. I'm sure glad I did! The white chocolate-cream cheese frosting alone would be worth the effort in making this dessert. The cake is a dressed-up white cake mix, so it goes together very easily. Even if I never made the cake again, the frosting is one I will use on my carrot cakes in the future; it is delicious. Better Homes and Gardens website is http://bhg.com if you would like to check it out. Blessings...

Recipe:

3/4 cup whipping cream
8 oz. white baking chocolate, chopped, or 8 oz. white chocolate chips
1 pkg. 2-layer-size white cake mix
1/3 cup unsweetened cocoa powder
1 8-oz. pkg. cream cheese, softened
1 cup powdered sugar

1. For frosting, in a medium saucepan combine whipping cream and white chocolate. Cook, stirring, over low heat until chocolate is completely melted and smooth. Transfer to a large mixing bowl; cover and refrigerate until completely chilled, at least 2 hours.
2. Meanwhile, grease and flour two 9 x 1-1/2-inch or 8 x 1-1/2-inch round cake pans; set aside. Prepare cake mix according to package directions using egg whites. Spoon about 1-1/2 cups of batter into each cake pan. Stir cocoa powder into batter remaining in bowl; stir until blended. Spoon on cake mix in pans; swirl gently to marble and to spread batter evenly in pans. Bake according to package directions except check cakes several minutes before minimum time indicated on package because the cocoa makes the cakes bake in a shorter time. Let cakes cool on wire rack for 10 minutes. Remove cakes from pans; cool completely on wire racks.
3. Continue with frosting by adding cream cheese, in about 1 tablespoon-sized pieces to white chocolate mixture on low speed of electric mixer. When cream cheese is all blended in, gradually add powdered sugar, beating until sugar is completely combined. Mixture should hold soft peaks; do not overbeat. Use immediately.
4. Place one cake layer on a serving platter. Frost with about 1 cup frosting. Top with second cake layer. Frost top and sides of cake.
5. Serve immediately or cover and chill until serving time. I removed the cake from the frige about an hour before serving time because we aren't crazy about chilled cake. Cake will last in the frige for several days.

Yield: 12 servings
458 calories

Pineapple Mallow Coleslaw

We love coleslaw for a change of pace from green salad, so I am always looking for new ways to prepare cabbage to keep this side dish interesting. One of my favorite ways to dress up cabbage is to add fruit which helps to cut the strong taste of this vegetable that sometimes can be a bit over powering. In this coleslaw there is the added sweetness of honey and marshmallows for a very real change from a traditional coleslaw. I adapted this recipe from a Taste of Home reader-contributed recipe. Blessings...

Recipe:

2 cups shredded cabbage
1/4 cup pineapple tidbits, drained
1/4 cup low-fat mayonnaise
2 tbsps. apple cider vinegar
1 tbsp. honey
1/8 tsp. celery seed
2/3 cup miniature marshmallows
1/3 cup dried sweetened cranberries

1. In a bowl, combine the cabbage and pineapple.
2. In a small bowl, whisk together the mayonnaise, vinegar, honey and celery seed until smooth.
3. Stir the dressing into the cabbage and pineapple; cover and refrigerate for 2 hours.
4. Thirty minutes before serving, stir in the marshmallows and cranberries.

Yield: 4 servings
125 calories per approximately 1/2 cup salad
1.4 gms. fiber

Zesty Shepherd's Pie

The picture for this dish isn't very good in that it looks like a pile of mashed potatoes and tomato sauce, but the dish is very good and excellent for a weeknight meal. Shepherd's pie is a way of making a one-dish meal that goes back many years. When my siblings and I were growing up a favorite was a hamburger pie with green beans and topped with mashed potatoes, although it wasn't called shepherd's pie back then. There are many variations of shepherd's pie, and I've made many over the years, but I had never made one with a Mexican flair. So, I decided to try my hand at it after trying a recipe that was a dismal failure. I'm sharing my creation here, and hoping for the best! My hubby and I liked it; maybe you will, too. Blessings...

Recipe:

1 lb. ground beef
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 tsp. Southwest seasoning
1 cup frozen corn
1-1/2 cups picante sauce
1-1/2 - 2 cups mashed potatoes
2/3 cup shredded Mexican four cheese blend, divided
chopped fresh parsley or cilantro, if desired

1. In a large skillet, cook beef, onion, garlic, green pepper and red pepper until meat is no longer pink and vegetables are tender.
2. Stir in corn, picante sauce and Southwest seasoning. Simmer for 5-10 minutes. Stir in 1/3 cup of the cheese. Taste and add salt and pepper, if needed. Pour into casserole dish and top with mashed potatoes; sprinkle with remaining 1/3 cup of cheese.
3. Bake in 350 degree oven for 20 minutes or until hot and bubbly. Sprinkle with chopped fresh parsley or cilantro.

Yield: 4-6 servings

German Chocolate Coconut Bars

If you like German chocolate cake, you might like these bar cookies that were created, it seems, with the original cake in mind. They also resemble the old Magic Cookie Bars using sweetened condensed milk and chocolate chips on a cookie base. Whichever the case might be, they are a very easy cookie to make and very tasty. They are especially good served with a scoop or two of vanilla ice cream. This recipe comes from an old Taste of Home Cooking School Recipe Collection Magazine. A friend and I use to love to go to Taste of Home's Cooking School presentations every fall. I have many fond memories of those times with Judy years ago in Modesto. Blessings...

Recipe:

1 pkg. (18-1/4 oz.) German chocolate cake mix
1/3 cup butter, softened
2 eggs
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tsp. vanilla extract
1-1/3 cups flaked sweetened coconut, divided
1 cup chopped pecans
1 cup semisweet chocolate chips, divided

1. Pour cake mix into a large bowl; cut in butter and 1 lightly beaten egg with a pastry blender until crumbly. Press onto bottom of an ungreased 13 x 9 x 2-inch baking pan.
2. Combine sweetened condensed milk, remaining egg and vanilla in a medium bowl; beat until well combined.
3. Stir in 1 cup coconut, nuts and 1/2 cup chocolate chips. Spread mixture evenly over base. Sprinkle with remaining coconut and chocolate chips. Lightly press down.
4. Bake in a 350 degree oven for 30-32 minutes or until center is almost set. Center will firm when cool. Cool in pan on wire rack. Cut into bars.

Yield: 24 bars
266 calories each
1.7 gms. fiber if using semisweet chocolate chips of good quality

Creamy Orange Gelatin

I made this delicious orange gelatin salad to go alongside our barbecued salmon, recipe posted on 5/13/2010, and some leftover potato salad, recipe posted on 8/29/2013. The salad was a simple combination of cabbage, sliced almonds, green onion and sweetened dried cranberries dressed with a strawberry balsamic vinaigrette, recipe posted on 2/13/2013. For the vinaigrette, use the basic recipe and add 1/2 cup strawberry jam and 1 tsp. dried basil, crushed. This makes a wonderful salad dressing for any type of greens. The gelatin recipe comes from Taste of Homes 2009 Annual Recipes. The original recipe was twice this recipe to feed a large crowd; as it is, my husband and I will eat the salad for 6 dinners. Thankfully, it is delicious, and not a problem at all! Blessings...

Recipe:

2 pkgs. (3 oz. each) orange gelatin
2 cups boiling water
2 cups vanilla ice cream, softened
3/4 cup orange juice
1 can (11 oz.) mandarin oranges, drained

1. In a 8 x 11-inch pan, dissolve the gelatin in boiling water. Stir in ice cream and orange juice until blended. I used a whisk to help make this easier. Chill until partially set; about 20-30 minutes. Watch carefully.
2. Fold in mandarin oranges. Refrigerate until firm, about 4 hours or overnight.

Yield: 12 servings

Apples With Honey Cream Cheese Dip

I found this recipe in our local newspaper a few weeks ago and decided to give it a try in order to compare it with a recipe that I posted on 8/26/08 called Taffy Apple Dip. We really like the Taffy Apple Dip with apples or peaches for a light dessert or snack. This recipe made with honey is also delicious for a bit of a change in flavor. The mildness of the honey combined with the lemon works great with the apples. This recipe comes from the Washington Apple Commission, with a bit of a change from me. Blessings...

Recipe:

4 apples of your choice cored and sliced, or chopped (I used Gala's)
1 tsp. lemon zest
1 tbsp. fresh lemon juice
8 oz. pkg. cream cheese, softened (I used low-fat)
1/2 cup honey
ground pistachio nuts (I did not use the nuts so I don't know how they would taste)

1. In a small bowl, combine lemon zest, juice, cream cheese and honey until smooth.
2. Sprinkle with nuts, if desired.

Note: The original recipe was written with the apples being tossed in the lemon juice to prevent browning while they sat at room temperature. I blended everything together for our dinner needs and then stored the remaining dip in the refrigerator for later use. I also cut the recipe in half for two of us with enough leftover for two more meals. A great kid-friendly recipe to make an apple a special snack.

Chicken Skillet Dinner Ole'

Skillet dinners are wonderful for busy days when there isn't much time to prepare a meal. This recipe is like a Mexican stir-fry with salsa that is served over rice to make a very filling and satisfying meal, and it is not spicy, so it could be kid-friendly. I clipped this recipe out of the hometown newspaper where we used to live. I made just a few adjustments to our liking. Maybe you and your family will also enjoy it. Blessings...

Recipe:

1/2 lb. cubed chicken breast
1 tbsp. olive oil
1/2 cup each, chopped onion, bell pepper, sweet red pepper and celery
2/3 cup salsa
2-4 tbsps. canned chicken broth, as needed
1/2 tsp. dried thyme
1/2 tsp chili powder
1/2 tsp. dried oregano
1 16-ounce can black beans, rinsed and drained
chopped fresh cilantro, as desired
cooked rice

1. In a large skillet, saute' chicken in oil until no longer pink. Add vegetables and saute' until crisp-tender.
2. Combine salsa with spices and black beans. Stir into chicken and vegetable mixture. Add chicken broth, as needed, if the mixture seems too dry. Heat through.
3. Sprinkle with cilantro, if desired. Serve over rice.

Yield: serves 4
Note: This recipe would be easy to double for a larger family.

Potato Salad

One of my husbands favorite salads to have with a hamburger, hotdog or ribs is potato salad. So, since this weekend is the celebration of Labor Day and, for many, the signal of the end of summer, I thought I would share this favorite recipe. The recipe is adapted from a Best Foods recipe I found in a magazine advertisement years ago. Blessings...

Recipe:

1 cup mayonnaise (I use lite) thinned with approx. 2 tsps. milk or light cream
1 tsp. fresh lemon juice
1 tsp. wet mustard
1/4 tsp. celery salt
ground black pepper
5-6 medium potatoes, peeled and cooked in boiling salted water until just fork tender. Cool potatoes and cut into small cubes; you should have about 4 cups.
3 tbsps. chopped dill pickle
1 cup sliced celery
1/2 cup chopped onion

1. Place potatoes, dill pickle, celery and onion in salad bowl.
2. Sprinkle vegetables with the celery salt and black pepper; stir to combine.
3. Combine dressing ingredients in a small bowl whisking until smooth. Pour over salad and stir to combine. Cover and refrigerate to blend flavors for about an hour. Taste and adjust seasonings as needed.

Yield: 4-6 servings

Double Citrus and Cabbage Salad

Most gelatin salads are more like a dessert than a salad, and we love them for those special holidays and family gatherings. I can associate old family favorites with fond memories when our family was together going back to my childhood, and then there are those everyday kind of recipes that are good, but hold no special significance other than to be apart of dinner. This is one of those kinds of gelatin salads.

I adapted this recipe from a recipe I found in Woman's Day Magazine long ago. It is a refreshing blend of mandarin oranges and orange juice with just a bit of cabbage added in for interest, or to use up that last little bit that might otherwise go begging or down the disposal. The main dish salad is Greek Pasta Salad posted on 8/23/2013. Have a wonderful, blessed week...

Recipe:

1 3-ounce pkg. lemon gelatin
1 cup boiling water
1 tbsp. fresh lemon juice
1 6-ounce can frozen orange juice concentrate (do not thaw)
1 11-ounce can mandarin oranges, drained (1 cup)
1 cup finely shredded cabbage

1. Combine gelatin, water and lemon juice stirring until gelatin dissolves.
2. Stir in frozen orange juice concentrate until melted. Gelatin should be slightly thickened; if not, refrigerate until thick as unbeaten egg white.
3. Gently stir in oranges and cabbage. Pour into 4 cup mold or 4 x 8-inch loaf pan.
Refrigerate until set.

Yield: 8 servings
96 calories each

Greek Pasta Salad

I had some feta cheese leftover from another use and decided to give this salad recipe a try before the cheese "expired". The salad is yummy and the recipe simple. I adapted this recipe from a Taste of Home reader- contributed recipe in their 2009 cookbook. My guess is that most children would not care for the strong flavors in this salad, but my hubby and I thought it was wonderful. Maybe you will, too! Blessings...

Recipe: 

1-1/2 cups uncooked penne pasta (I used Barilla Plus for extra fiber)
1 cup cubed cooked turkey or chicken
1/2 cup sliced ripe olives
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
1/3 cup lite Caesar salad dressing

1. Cook pasta according to package directions; drain and rinse under cold running water.
2. In a serving bowl, combine the pasta, chicken or turkey, olives, peppers and feta cheese. Add salad dressing and toss to coat. Cover and refrigerate until serving time.

Yield: 4-1/2 cups or 4 servings
223 calories for 1-1/8 cups
2 gms. fiber