Copper Pennies or Marinated Carrot Salad

This simple recipe for marinated carrots is great for summer and dining outside. The dressing is oil and vinegar based, not mayonnaise based, making it safe at room temperature for long periods of time. The dressing is sweet and sour, not strong at all, making it kid-friendly if the children in the family like carrots. This recipe is another that comes from the church cookbook where we worshiped when we lived in Aptos, California. Some of the best cooks in the world attended this church and contributed to this dearly loved cookbook that is full of memories of long ago. Blessings...

Recipe:

2 lbs. carrots, pared and sliced thin
1 green pepper, diced
1 bunch green onions, chopped
1 cup sugar
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 cup salad oil (I use canola)
3/4 cup apple cider vinegar

1. Cook carrots just until crisp-tender. Cool.
2. Place vegetables in a bowl.
3. Simmer soup, sugar, and remaining ingredients in a saucepan until thoroughly blended. Pour over vegetables. Cover and chill.
4. Keeps indefinitely in the refrigerator in a tightly-covered container. Also freezes well.

The main dish salad is Tuna Macaroni Salad posted on 5/27/2014 and Greek Tomato and Cucumber Salad, posted on 5/29/2014, is served alongside with the Copper Pennies.

Greek Tomato and Cucumber Salad

A few years ago, I came across this tomato and cucumber salad recipe in a spice catalog and decided to give it a try. Greek Seasoning was new to me at that time, but now I use it regularly. Summer is a perfect time to make salads using tomatoes and cucumbers from the farmers market or maybe right out of your own home garden. The flavors in this salad aren't overly strong and the salad will keep in the refrigerator for a few days, just drain off some of the marinade as the tomatoes and cucumbers will release moisture. The main dish salad seen in this photo is Tuna Macaroni Salad which was posted on 5/27/2014. I'll post the carrot salad recipe tomorrow. Blessings...

Recipe:

5 small tomatoes
1 cucumber
1 small red onion, 1/2 cup (I have used other kinds with good results)
1 tbsp. Greek Seasoning
1 tbsp. water
1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Mix the Greek Seasoning with the water in a small bowl and let stand for 5 minutes.
2. Wash the tomatoes and remove the stems. Cut into wedges and place in a serving bowl.
3. Peel the cucumber and cut into 1/4" thick slices, cut slices in half and add to the bowl. Peel the onion and chop; add to the bowl.
4. Whisk the remaining dressing ingredients into the Greek Seasoning and water until well blended. Stir dressing into salad, cover and chill for a few hours. The longer you marinate the vegetables the better the flavor.

Yield: 4 - 6 servings
Note: A can of small white beans, rinsed and drained, added to the salad makes a good lunch salad.

Tuna Macaroni Salad

Macaroni salad is a favorite in our family any time of the year and with the addition of a can of tuna, a side dish becomes a main dish. Tuna and macaroni are pantry staples in most homes so dinner can quickly and inexpensively be prepared with what is readily available. A wonderful plus with most salad recipes is that almost any ingredient can be substituted with whatever you have available. Keep it simple. The most important thing is the family gathering together for the evening meal at the end of a long day. Blessings...

Recipe:

1-1/2 cups elbow macaroni
3/4 cup mayonnaise, I use lite
2 tbsp. apple cider vinegar
1 tbsp. wet mustard
1 tbsp. sugar (if needed)
1 tsp. salt
1/4 tsp. black pepper
1 cup sliced celery
1 cup chopped sweet green or red pepper
1/4 cup finely chopped onion
1 can (6 oz.) tuna, drained and flaked

1. Cook pasta according to package directions; drain and rinse under cold running water to cool.
2. In a large bowl combine the mayo, vinegar, mustard, sugar (if using), salt and pepper.
3. Add remaining ingredients and toss to coat. Cover and chill to blend flavors.

Yield: 6 cups
218 calories per cup if using lite mayo
2 gms. fiber

Blueberry Banana Salad

This lovely recipe comes from our local newspaper. The original recipe called for sour cream which seemed a little strong with the fruit, so when I made the recipe again the next evening I used vanilla yogurt instead. The yogurt has the wonderful creaminess of sour cream but isn't as tart, so it works great as a fruit salad dressing. We loved the addition of fresh blueberries to the traditional bananas and mandarin oranges that are so familiar in fruit salads. Do prepare the salad in advance for the best flavor. Blessings...

Recipe:

2 cups sliced, firm bananas (about 2 bananas)
1-1/2 cups fresh blueberries
1 can (11 oz.) mandarin oranges, drained (1 cup)
1/2 cup miniature marshmallows
2 tbsp. flaked coconut
1/2 cup vanilla or French vanilla yogurt

Combine bananas, blueberries, oranges, marshmallows and coconut in a serving bowl. Gently stir in yogurt.
Refrigerate for two hours before serving to blend flavors.

Yield: 4-6 servings

Apricot Banana Bread

Traditionally, banana nut bread is just that; a sweet quick bread that is made with ripened bananas and some kind of chopped nuts. For this recipe, chopped dried apricots and bran cereal have been incorporated to give the bread a different taste and added nutrition. These added ingredients make this bread a great addition to the breakfast menu, or as a healthy snack. This wonderfully moist and flavorful quick bread recipe comes from a Taste of Home cookbook. Blessings...

Recipe:

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed ripe banana (2 to 3 medium)
1/4 cup buttermilk
1-1/4 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup 100% bran cereal (not flakes)
3/4 cup chopped dried apricots (about 6 ounces)
1/2 cup chopped pecans or walnuts

1. In a large mixing bowl, cream butter and sugar. Add eggs; mix well.
2. Combine banana and buttermilk in a small bowl.
3. In another bowl combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with banana mixture beginning and ending with flour.
4. Stir in bran, apricots and nuts.
5. Scrape into a greased 9 x 5 x 3-inch loaf pan.
6. Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool 10 minutes before removing from pan to a wire rack.

Yield: 14 slices
208 calories per slice
3 gms. fiber

Ham 'n' Cheese Pie

Do you remember the days of the "impossible pie" recipes on the back of the Bisquick boxes? Goodness, these go back a long way! Well, I found this recipe in a Taste of Home cookbook and decided to give it a try since I hadn't made an "impossible pie" in years. The combination of cheeses, ham and bacon are traditional in quiche and taste great for brunch, lunch or dinner. In the "impossible pie" recipes there are no crusts. The custard is formed by the combination of Bisquick, eggs and milk. So easy, and very tasty! I was curious to go to the Bisquick website to see if there were any of these kinds of recipes posted and there are. If you might be interested in checking out the site it is http://www.bisquick.com Blessings...

Recipe:

1 cup diced fully cooked ham
3/4 cup shredded Swiss cheese
5 bacon strips, cooked and crumbled
3/4 cup shredded sharp cheddar cheese
3 tbsp. chopped onion
3 tbsp. chopped green pepper
1 cup milk
2 eggs
1/4 cup biscuit/baking mix such as Bisquick
1/4 tsp. salt
1/8 tsp. pepper

1. In a greased 10-inch quiche dish or pie plate (see note), layer ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper.
2. Place the remaining ingredients in a blender in the order given; blend for 30-40 seconds. Pour over meat and cheese; do not stir.
3. Bake, uncovered, in a 350 degree oven for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Yield: 6-8 servings
Note: I baked the pie in a 10-inch quiche dish and it was incredibly thin, as you can see in the picture. In the future I will use a 9-inch pie plate. Since the pie will be thicker it might need a few more minutes of baking time.

Italian-Style Broccoli

This simple recipe for broccoli goes together very quickly and tastes wonderful alongside just about any main dish. The Italian flavor comes from the simplicity of a bit of garlic and onion sauted in olive oil. The flavors are not strong, which is nice since broccoli tends to be a stronger flavored vegetable on its own. Add a sprinkling of freshly grated Parmesan cheese and you have a delicious way of serving this tasty, good-for-you vegetable. Blessings...

Recipe: 

1/3 cup finely chopped onion

1 garlic clove, minced

2 tbsp. olive oil

1-1/2 lbs. fresh broccoli, cut into 2-inch spears

1/4 cup water

1/2 tsp. salt

1/4 tsp. chili powder
grated Parmesan cheese

1. In a large skillet, saute onion and garlic in oil for 2-3 minutes.

2. Stir in the broccoli, water, salt and chili powder. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until broccoli is crisp-tender. Spoon into serving bowl and sprinkle with Parmesan cheese.

Yield: 4-6 servings 

Note: My niece made this dish for her family using frozen broccoli and she said it worked well.

Fudgy Brownies with Fudge Frosting

These brownies are to die for! I've been making this wonderful recipe from the Good Housekeeping Illustrated Cookbook for 34 years and it is still my husbands absolute favorite brownie of all the recipes that I make. The thick, rich fudge icing recipe comes from Betty Crocker's Cookbook and tops these brownies perfectly. Blessings...

Brownies

1 cup butter
4 ounces unsweetened baking chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup coarsely chopped walnuts or pecans

1. Preheat oven to 350 degrees. Grease a 13" x 9" baking pan. Set aside
2. In a 3 qt. saucepan over very low heat, melt butter and chocolate, stirring constantly.
3. Remove the pan from the heat, and with a spoon stir the sugar into the chocolate. Allow the mixture to cool slightly.
4. Add the eggs, one at a time, beating until well blended after the addition of each egg.
5. Add the flour, vanilla and salt to the mixture and stir to thoroughly combine.
6. Stir in the chopped nuts.
7. Pour the batter into the greased pan and spread evenly with a spatula.
8. Bake 30-35 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Cool on a wire rack.

Fudge Frosting

1/2 cup shortening
2 cups sugar
3 ounces unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla extract

1. Mix all the ingredients except the vanilla in a 2-1/2 qt. saucepan.
2. Heat to a rolling boil stirring occasionally. Boil 1 minute without stirring.
3. Place the pan of icing in a bowl of ice and water and beat using an electric mixer until smooth and of spreading consistency. Remove the pan of icing from the ice water.
4. Stir in the vanilla extract.

Spread the icing on brownies that are completely cool. Sprinkle some chopped nuts on top, if desired.
Yield: 36 bars
143 calories without icing
224 calories with icing

Tip: I place the pan of iced brownies in the refrigerator for about an hour to set the icing. This makes it much easier to cut the brownies.

Bryan Ehrenholm's Gooey Chewy Chocolate Cookies

When we lived in Modesto, Bryan Ehrenholm was the owner of a deli and, I believe, bakery combination where he served lunch and some of the best pies sold anywhere around the area. I do not know if he is still in business. During this time "cake mix" cookies were all the rage, so when I came across his recipe for these
Gooey Chewy Chocolate Cookies in our local newspaper I clipped it out and put it away, for a very long time. This week I decided to give the recipe a try and I'm very glad that I did. These cookies are wonderful, and so easy being made with only four ingredients. The cookies are large and chocolaty, definitely a kid-friendly recipe, as well as mom and dad! Blessings...

Recipe:

1 box devil's food cake mix (I used Triple Chocolate Fudge cake mix)
1 stick of butter, softened
3 eggs
2 cups chocolate chips (or white or peanut butter chips)

1. Combine the cake mix, butter and eggs in a large mixing bowl using an electric mixer.
2. Stir in the chips.
3. Drop cookie dough on ungreased or parchment paper lined baking sheets using a soup spoon.
4. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake. Cookies will puff up when in the oven, then fall as they cool. Cool on baking sheet for 1 to 2 minutes to set before removing to wire racks to cool completely.

Yield: 24 cookies
182 calories each using white chocolate chips

Creamed Tomato Bisque

Tomato soup has always been a favorite of mine, not a rich bisque made with whipping cream but a can of Campbell's soup made with milk instead of water. That is, until I came across this recipe years ago in Marlene Sorosky's book Cookery for Entertaining. The recipe does take some time to prepare, but it is so worth it to have a bowl of this rich creamy tomato soup instead of the ho-hum canned version. The blend of spices is wonderful and fragrant making a bowl of this soup delicious when served either hot or cold. Blessings...

Recipe:

1 stick butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
1/3 cup all-purpose flour
4 14.5-oz. cans chopped tomatoes, drained
2 tsp. sugar
1 tsp. basil
1 tsp. marjoram
1 bay leaf
4 cups chicken broth
2 cups whipping cream
1/2 tsp. paprika
1/2 tsp. curry powder
1/4 tsp. white pepper
salt to taste

1. Melt butter in a 4-qt. or larger saucepan. Saute' celery, onion and carrots until tender.
2. Stir in flour. Cook 2 minutes, stirring constantly.
3. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally.
4. Discard bay leaf. Puree soup in batches in a blender. Return mixture to the saucepan.
5. Add cream, paprika, curry powder and pepper. Stir to blend. Add salt, if needed, to taste. Reheat gently over low to medium-low heat being careful not to boil.

Yield: 12 1/3 cups
235 calories per cup
2 gms. fiber
Note: Soup may be refrigerated for several days or frozen for 4 to 6 months in an airtight freezer container.

Cherry Blossom Salad

This is a fun and tasty way to get yogurt into the diets of those you love, especially those that don't love yogurt, like my hubby. He loves soft-frozen dessert yogurt, but the only way he will eat any other kind of yogurt is if I sneak it in on him. He loves this cherry gelatin salad. I used Greek yogurt because it is thick like sour cream, which the original recipe called for, and because of the high protein value. This would be a great snack for kids. This recipe was adapted from a recipe in Betty Crocker's Cookbook. Blessings...

Recipe:

2 cups boiling liquid (water or the syrup drained off the cherries)
1 6-oz. pkg. cherry-flavored gelatin
2 cups vanilla Greek yogurt (I used 3 5.3-oz containers of yogurt)
2 cups pitted dark sweet cherries or 1 can (1 pound) dark sweet cherries, drained
1/3 cup chopped pecans

1. Pour boiling liquid over gelatin in a mixing bowl, stirring until gelatin is dissolved. Cool.
2. Whisk in yogurt until smooth or beat in with a hand-mixer. Chill until slightly thickened but not set, about 30 minutes.
3. Stir in cherries and pecans. Pour into a 7 1/2 x 11 3/4-inch baking pan or 6-cup ring mold. Chill until firm.

Yield:  15 servings
115 calories each
.6 gms. fiber
3 gms. protein
Note: My calculations are based on using Tillamook Greek yogurt

Hot Chicken Salad Casserole

There are many versions of this recipe and most of them have hard-boiled eggs, potato chips, and different kinds of vegetables in them. I stream-lined the recipe and made it a bit less complicated and more kid-friendly for our family years ago. Do taste the casserole before serving it in case you might like some salt and pepper added in. For my husband and I, I cut the recipe in-half and it serves us two meals, so this might serve as a bit of a guide for your family. Blessings...

Recipe:

3 cups diced chicken or turkey

1/2 cup finely diced onion

2 cups cooked rice
1 cup diced celery

3/4 cup mayonnaise (low-fat works fine)

3 tsp. fresh lemon juice
1 cup shredded medium cheddar cheese (Swiss cheese also works well)

1 can (10-3/4 oz.) 98% fat-free cream of chicken soup
slivered almonds to sprinkle on top for crunch and garnish

1. In a large bowl mix together the first four ingredients.
2. Stir together the mayonnaise, lemon juice, cheese and soup in another bowl; stir into chicken mixture until well-combined. Pour into a greased 9 x 13-inch baking dish.
3. Bake in a 350 degree oven for 30 to 40 minutes, or until heated through.

Yield: 6 to 8 servings

Tomatoes Vinaigrette

Tomatoes are a wonderful side dish whether for lunch or dinner. This favorite recipe comes from Betty Crocker's Cookbook, a great and faithful resource in my kitchen for years. Of course, the best tomatoes are those that come right out of the garden or those that are purchased at a farmer's market during the hottest part of summer, but I have found that Roma's work well the rest of the year. This recipe has been a favorite spring and summer side dish in our family for years. Blessings...

Recipe:

8 to 12 thick tomato slices or peeled small tomatoes
1 cup olive oil or salad oil
1/3 cup wine vinegar
2 tsps. oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cloves garlic, crushed
Crisp lettuce, opt.
Minced green onion, opt.
Snipped parsley, opt.

1. If using small tomatoes, cut off stem ends. Arrange tomatoes in baking dish, 8 x 8 x 2-inches.
2. In tightly covered jar, shake vinaigrette ingredients or whisk together in a small bowl; pour over tomatoes.
3. Cover; chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
4. Just before serving, arrange tomatoes on lettuce lined serving platter. Sprinkle tomatoes with onion and parsley; drizzle some of the dressing over top.

Yield: 6 to 8 servings

"Whatever Floats Your Boat" Brownies

A few months ago one of my husband's co-workers brought a plate of these brownies to a potluck they were having at work. When he told me about them I was anxious to go online to find the recipe so we could have them at home. This recipe is so rich and fudgy and can be made even more delicious by adding in whatever-floats-your-boat; your favorite add-ins. There is a list of suggestions here but, my goodness, the sky is the limit with this one. I found this recipe at http://www.food.com. Blessings...

Recipe:

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 tsps. vanilla
1/2 cup flour
1/4 tsp. salt

Whatever Floats Your Boat Additions:
 1-2 cups chocolate chips or your favorite flavor
 1-2 cups raisins
 1-2 cups chopped maraschino cherries
 1-2 cups chopped nuts
 1-2 cups M&M's
 1-2 cups Reese's pieces
 1-2 cups miniature marshmallows

Directions:

1. Preheat oven to 350 degrees F.
2. Grease an 8-inch square pan or line with foil.
3. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4. Add sugar and mix well.
5. Add eggs one at a time and stir until well combined.
6. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
7. Fold in "Whatever Floats Your Boat"
8 Spread in pan and bake for approximately 25 minutes.
9. Do not over-bake - your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
10. Cool completely before cutting into spuares.
11. For vegetarian omit the marshmallows.
12. For double recipe, bake in 9 x 12 pan and add 5 minutes to baking time.

Note: I doubled the recipe and baked them in a 9 x 13 pan. I cut the brownies into 36 bars.
115 calories per brownie with no add-ins.
I used 1 cup semisweet chocolate chips and 1 cup milk chocolate covered Heath Bits for my add-ins.
182 calories per brownie
If you go to the website you can get the orginal nutrition facts for the recipe.

Cold Meat Salad

Salads are a great way to use leftover meat. This salad is wonderful on it's own as a main dish or used as a sandwich filling, as I have done here. The salad makes a nice filling for pita bread for something a bit different from the usuall sandwich bread. This tasty recipe comes from Marlene Sorosky's Cookery for Entertaining, with just a few minor adjustments. Blessings...

Recipe:

1/2 cup chopped green onions (I have also used white onion)
1 cup finely chopped celery
1/2 cup coarsely chopped pecans, lightly toasted and cooled
1/2 (10-oz.) pkg. frozen peas, thawed and drained on paper towels
2 cups diced cooked ham, beef, chicken or turkey
1/2 cup light mayonnaise
2 tsps. prepared mustard

1. Combine first 5 ingredients in a bowl.
2. Whisk together mayonnaise and mustard until smooth; stir into salad until well combined.
3. Cover and refrigerate several hours or overnight to blend flavors.

 Yield: 4 cups
315 calories per 1 cup serving using lean ham and light mayo
4 gms. fiber
 Note: To toast pecans, spread on a rimmed baking sheet and bake in a 350 degree oven for about 10 minutes, stirring twice. I also use a frying pan over low heat for about 10 minutes. The pecans will begin to smell so fragrant and wonderful in about 10 minutes, and they will have a bit of crunch.
Note: We use about 1/2 cup salad for a sandwich.

Salsa Chicken over Lemon-Pepper Rice

Busy days don't need to keep us from putting a made-from- scratch meal on the table when it's an easy skillet meal like this one. The combination of a favorite salsa and chicken pieces are wonderful over the lemon-pepper rice. The rice can be made quickly in the microwave, if you like. The rice is also very good as a side dish with meat or fish. A simple fruit or vegetable salad go alongside this easy skillet meal very well. This recipe is another reader-contributed recipe to a Taste of Home cookbook. Blessings...

Recipe:

1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
oil for frying
1 medium green pepper, cut into thin strips (I used 1/4 cup chopped celery and 1/2 cup thinly sliced carrots instead)
2 cups salsa

1. In a large skillet, saute chicken in oil for 3 minutes. Remove to bowl.
2. Add green pepper; cook for 3 minutes or until peppers are crisp-tender.
3. Stir in salsa and chicken strips; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until heated through.

Lemon-Pepper Rice:

2 cups water
1 tsp. lemon-pepper seasoning
2 cups uncooked instant white rice (I use instant brown rice cooked in the microwave. If you do this, be sure to add a bit of butter or oil to the water to keep it from boiling over and making a horrible mess.)

1. In a saucepan, bring the water and lemon-pepper seasoning to a boil. Stir in the white rice.
2. Remove from the heat; cover and let the rice stand for 5 minutes. Fluff with a fork and serve.

Yield: 4 servings

Ham and Fruit Pasta Salad

This lovely low-fat salad is perfect for spring and summer lunch's or a light dinner. The dressing is made of fruit yogurt rather than higher calorie mayonnaise or oil keeping the calorie count per cup of salad fairly low. Add any combination of fruit you like, and certainly chicken would be as good as the ham. We eat a lot of main dish salads as the weather turns warm and this is a favorite. They are great to have prepared in advance on busy days. This salad can be prepped and stored in separate bowls until time to throw it all together at suppertime. Blessings...

Recipe:

1-1/2 cups uncooked spiral pasta
1 carton (6 oz.) Pina Colada yogurt
2 tbsp. plain low-fat yogurt
2 tsp. fresh lime juice
1/2 cup halved seedless grapes
1 cup sliced fresh strawberries
1 cup diced cooked ham

1. Cook pasta according to package directions; rinse in cold water and drain. Cool completely.
2. In a small bowl whisk together the yogurt and lime juice until smooth. Cover and refrigerate until ready to use.
3. In a serving bowl combine the fruit, ham and cooled pasta; stir in dressing and serve.

Yield: 4-1/2 cups
211 calories per cup
Note: To serve this salad as a side dish, omit the meat and add more fruit.