Recipes

Fall Recipes

Broccoli and Cheese Soup

Serves: 6

Ingredients

  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 3 cups fat-free, lower sodium chicken broth
  • 1 (12 oz.) package broccoli florets
  • ⅓ cup all-purpose flour
  • 2½ cups 2% reduced fat milk
  • ¼ teaspoon black pepper
  • 8 oz. light processed cheese, cubed

Instructions

  1. Heat a large nonstick saucepan over medium high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Lightly spoon flour into a dry measuring cup. Combine flour and milk, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Serve in soup bowls.

Heat a large nonstick saucepan over medium high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Lightly spoon flour into a dry measuring cup. Combine flour and milk, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Serve in soup bowls.

Chocolate Cherry Delights

Serves: 64 pieces

Ingredients

  • 10 oz. milk chocolate, broken up
  • 3 cups miniature marshmallows
  • ¾ cup walnuts, coarsely chopped
  • ½ cup red candied cherries, chopped

Instructions

  1. Place chocolate in large microwave-safe bowl. Microwave on medium power (50%) for 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool. Line an 8-inch square baking pan with foil, extending foil over edges of pan. Stir marshmallows, walnuts and candied cherries into chocolate. Spread mixture in prepared pan. Let candy mixture set about 1 hour or until firm. When firm, use foil to lift candy out of pan. Cut candy into 1-inch squares. Store tightly covered.

Country Ham and Cheese Biscuits

Serves: 12 biscuits

Ingredients

  • 2 cups unbleached self-rising flour
  • ¼ cup shortening
  • 1 cup cooked country ham, finely chopped
  • 1 cup Swiss cheese, shredded
  • ¼ cup milk or buttermilk
  • 2½ tablespoons unsalted butter, melted
  • 1 cup sour cream

Instructions

  1. Preheat oven to 450 degrees. Measure flour into medium to large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ham, cheese, milk, and sour cream. Mix until well blended. Knead gently on lightly floured surface 2-3 strokes. Roll dough about ½ inches thick. Cut without twisting cutter. Bake on ungreased baking sheet for 8 to 10 minutes. Brush tops with melted butter. Serve warm.

Lighter Sweet Potato Bake

Serves: 6

Ingredients

  • 4 pounds sweet potatoes, peeled and cubed
  • ¼ cup fat-free milk
  • ¼ cup maple syrup
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • ¼ cup raisins
  • ¼ cup unsweetened coconut
  • ¾ teaspoon salt

Topping:

  • ½ cup packed brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup chopped pecans
  • 1 tablespoon unsalted butter, softened
  • ¼ teaspoon salt

Instructions

  1. Bring potatoes and enough water to cover to a boil in a large saucepan. Reduce the heat and simmer until fork-tender, about 20 minutes. Drain and cool. Mash the potatoes in a large bowl until smooth. Preheat the oven to 375 degrees. Spray a 2½ quart baking dish with nonstick spray. In a small bowl, whisk together the milk, syrup, egg, and vanilla. Add the milk mixture to the potatoes, stirring to combine well. Stir in the raisins, coconut and salt until blended. Spoon the mixture into the pan.
  2. To make the topping, combine the brown sugar, flour, pecans and salt in a medium bowl. Sprinkle the topping over the potatoes and bake uncovered, until the center is hot and the topping is browned, 25-30 minutes.

Rosemary-Scented Cold Cider

Serves: 8

Ingredients

  • 5 cups apple cider
  • 4 (4-5 inch) fresh rosemary sprigs
  • 2 cups cranberry-apple juice drink, chilled
  • 2 (12 oz.) cans ginger ale, chilled

Instructions

  1. Bring cider and 4 rosemary sprigs to a boil in a saucepan over medium-high heat. Reduce heat to medium-low; simmer 3 minutes. Remove from heat; let cool to room temperature. Cover and chill 8 hours. Remove rosemary sprigs. Combine cider and cranberry-apple drink in a pitcher or thermos. Add ginger ale just before serving.

Father’s Day Recipes

Ambrosia

Serves: 10

Ingredients

  • 3 (15 oz.) cans fruit cocktail, drained
  • 1(11 oz.) can mandarin oranges, drained
  • 1 cup miniature marshmallows
  • 1 cup sweetened, flaked coconut
  • 2 bananas, sliced
  • 1 jar maraschino cherries, drained and halved
  • 1 (5 oz.) can evaporated milk

Instructions

  1. Combine all ingredients in a large bowl. Refrigerate for at least 1 hour before servings. This could also be served as a dessert.

Blueberry Cobbler

Serves: 6

Ingredients

  • 4 tbsp. unsalted butter
  • 1 cup unbleached flour
  • ¾ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¾ cup milk
  • 2 cups fresh or frozen blueberries

Instructions

  1. Preheat the oven to 350 degrees. Melt the butter in a small saucepan over medium heat. Pour into a 1½ quart baking dish
  2. Whisk together the flour, ¼ cup of the sugar, baking powder, and salt in a medium bowl. Add the milk and stir well to combine. Pour into the buttered baking dish. Place the remaining sugar in a medium bowl. Add ⅓ cup of water and stir until the sugar is dissolved. Stir in the blueberries. Pour this mixture over the batter, but do not mix. Bake for 45 minutes, or until the batter has puffed around the blueberries and is golden brown. Let the cobbler rest for 10 minutes before serving.

Chocolate Covered Strawberry Cobbler

Serves: 10

Ingredients

  • 2 sticks butter
  • 1 ¼ cups sugar
  • 1 ½ cups self-rising flour
  • 1 tsp vanilla
  • ¾ cup milk
  • For Chocolate Strawberry Layer:
  • 2 pints strawberries-washed and quartered
  • 1 cup sugar
  • 6 tbsp. cocoa
  • 2 cups boiling water

Instructions

  1. Preheat oven to 350°. In a 9×13 glass baking dish, melt 2 sticks of butter in the oven. Meanwhile, in a bowl, mix together the 1 ¼ cups sugar, flour, vanilla and milk. When the butter is melted, pour the batter over the butter, but don’t stir. Place the strawberries in an even layer on top of the batter.
  2. In a separate bowl, mix the cocoa and sugar together and sprinkle on top of the batter, don’t stir. Pour the 2 cups boiling water over the top of that and don’t stir. Bake for 30-45 minutes.

Colorful Corn Salad

Serves: 8-10

Ingredients

  • 4 qts water
  • 6 cups fresh corn kernels (about 12 ears)
  • 1 cup roasted red pepper, drained and chopped
  • 2 jalapenos, seeded and minced
  • ½ cup white balsamic vinegar
  • ½ cup olive oil
  • 1 shallot, minced
  • 2 Tbsp. fresh cilantro, chopped
  • 2 tsp lime zest
  • 2 Tbsp. fresh lime juice
  • ½ tsp. salt & ground black pepper

Instructions

  1. In a large saucepan, bring water to a boil. Add corn and boil for 1 minute; drain. In a large bowl, combine corn, roasted red pepper and jalapenos. In a small bowl, whisk together vinegar, oil, shallot, cilantro, lime zest, lime juice, salt and pepper.
  2. Add to corn mixture; tossing gently to coat. Cover and chill before serving.

Marinated Salad

Serves: 16

Ingredients

  • 4 cups fresh cauliflowerets
  • 4 cups fresh broccoli florets
  • 1 medium red onion, halved and sliced
  • 1 can (8 oz.) sliced water chestnuts, drained
  • 1 can (6 oz.) pitted ripe olives, drained
  • 1 jar (4.5 oz.) sliced mushrooms, drained
  • 1 bottle (16 oz.) Italian salad dressing

Instructions

  1. In a large bowl, combine the first 6 ingredients. Drizzle with Italian salad dressing and toss to coat. Cover the salad and refrigerate overnight.

Strawberry-Orange Salad

Serves: 8

Ingredients

  • 2 (3 oz.) pkgs. strawberry gelatin
  • 2 cups boiling water
  • 1 (10 oz.) pkg. frozen strawberries, thawed and juice Reserved
  • ⅓ cup orange juice
  • 1 (11 oz.) can mandarin oranges, drained
  • ⅓ cup sour cream

Instructions

  1. In a large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Combine reserved strawberry juice and orange juice in a small bowl; stir into gelatin. Reserve 1 tablespoon mixture; set aside. Cover gelatin mixture and chill until slightly thickened. Gently stir in strawberries and oranges. Pour into a gelatin mold. Cover and refrigerate until set. Meanwhile, blend sour cream and reserved gelatin mixture in a small bowl. Cover; refrigerate until serving time. Serve sour cream mixture with salad.

Shrimp Salad

Serves: 6-8

Ingredients

  • 1 lb. shrimp (frozen/cooked with tails on)
  • 2 cups seedless white grapes, sliced
  • 1 cup salted cashews nuts
  • 2 Tbsp. onion, minced
  • 2 Tbsp. green pepper, chopped
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ⅛ tsp. ground ginger
  • 1½ tsp. curry powder
  • Salt to taste
  • 1 Tbsp. lemon juice

Instructions

  1. Thaw shrimp, remove tails pat dry with cloth or paper and chop into bite size pieces. Place chopped shrimp and grapes halves in large bowl. Combine remaining ingredients except cashews add shrimp and grapes. Stir until shrimp is coated. Chill for several hours. Add cashews.

Strawberry-Orange Salad

Serves: 8

Ingredients

  • 2 (3 oz.) pkgs. strawberry gelatin
  • 2 cups boiling water
  • 1 (10 oz.) pkg. frozen strawberries, thawed and juice Reserved
  • ⅓ cup orange juice
  • 1 (11 oz.) can mandarin oranges, drained
  • ⅓ cup sour cream

Instructions

  1. In a large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Combine reserved strawberry juice and orange juice in a small bowl; stir into gelatin. Reserve 1 tablespoon mixture; set aside. Cover gelatin mixture and chill until slightly thickened. Gently stir in strawberries and oranges. Pour into a gelatin mold. Cover and refrigerate until set. Meanwhile, blend sour cream and reserved gelatin mixture in a small bowl. Cover; refrigerate until serving time. Serve sour cream mixture with salad.

Veggie Burgers

Serves: 6 burgers

Ingredients

  • 1 small zucchini, grated
  • 1 medium uncooked potato, peeled and grated
  • 1 medium carrot, grated
  • ¼ cup onion, grated
  • ¾ cup egg substitute
  • Pepper to taste
  • 12 slices whole wheat bread, toasted
  • Sliced red onion and lettuce leaves (optional)

Instructions

  1. In a bowl, combine the first six ingredients; mix well. Pour about ½ cup batter onto a hot griddle lightly coated with cooking spray. Fry for 2-3 minutes on each side or until golden brown. Serve on toasted bread with onion and lettuce if desired.

Labor Day Weekend Recipes

Apple Tree Salad

Ingredients

  • 2 cups apples, chopped
  • 1 cup raisins
  • ⅓ cup pecans or walnuts, chopped
  • 1 cup celery, diced
  • ½ cup mayonnaise
  • 1 tbsp. sugar (optional)
  • Pinch cinnamon

Instructions

  1. In a large bowl, combine apples, raisins, walnuts, and celery. In a small bowl, blend mayonnaise and sugar, if desired. Pour over apple mixture and mix well. Sprinkle cinnamon over top of salad.

Best Barbequed Burgers

Serves: 4

Ingredients

  • 1 lb. ground beef
  • 1 egg, beaten
  • ¼ cup quick cooking oats
  • 1 tbsp. dried onion flakes
  • ½ tsp. seasoning salt
  • 1 dash ground black pepper
  • 2 tbsp. ketchup
  • 1 tsp. dry onion soup mix

Instructions

  1. Preheat outdoor grill for high heat and lightly oil grate. In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup and dry onion soup mix. Form the mixture into about 4 burger patties. Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F.

Fresh Broccoli Salad

Ingredients

  • 2 heads fresh broccoli
  • 1 red onion
  • ½ lb. bacon
  • ¾ cup raisins
  • ¾ cup sliced almonds
  • 1 cup mayonnaise
  • ½ cup white sugar
  • 2 tbsp. white wine vinegar

Instructions

  1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-sized pieces and the cut onion into thin bite-sized slices. Combine with the bacon, raisins and nuts, mix well. To prepare dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Mac & Cheese Nuggets

Ingredients

  • ⅓ cup grated Parmesan cheese, divided
  • 1½ tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1¼ cup shredded Cheddar cheese
  • ¼ lb. American cheese slices, chopped
  • 1 egg yolk, beaten
  • ¼ tsp. paprika
  • 1 (8 oz.) pkg. elbow macaroni, cooked

Instructions

  1. Lightly grease mini muffins tins. Sprinkle with 2 tablespoons Parmesan cheese, shaking out excess. Melt butter in a large saucepan over medium heat. Stir in flour; cook for 2 minutes. Whisk in milk until boiling, about 5 minutes. Add Cheddar and American cheeses; remove from heat and stir until smooth. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan. Bake at 425° until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to serving plate.

Mother’s Day Recipes

Butter Pecan Cake

Serves: 16-18

Ingredients

  • 1 box butter pecan cake mix
  • 4 eggs
  • 1 cup water
  • ¾ cup oil
  • 1 container coconut pecan frosting
  • 1 cup chopped pecan, divided

Instructions

  1. Preheat oven to 350°. Combine cake mix, eggs, water, oil, pecan coconut frosting and ½ cup of chopped pecans. Grease and flour bottom of Bundt cake pan. Add remaining ½ cup chopped pecans followed by cake. Bake for 55 minutes.

Glazed Ham

Serves: 12-14

Ingredients

  • 1 (2 liter) bottle Dr. Pepper
  • 1 tbsp. ground gloves
  • 1 tsp. ground cinnamon
  • 1 (7-10 lbs.) fully cooked ham
  • Whole cloves
  • To stud ham mix:
  • 1 tsp. ground cinnamon
  • 1 tsp. dry mustard
  • Dr. Pepper
  • Add enough Dr. Pepper to form a paste, brush mixture over scored ham.
  • Mix: 1 cup brown sugar
  • ¼ cup Dr. Pepper or enough to form a paste
  • Brush final mixture over ham. Bake an additional 1 ½ hours or until ham reaches an internal temperature of 140°.

Instructions

  1. Place ham in a roasting pan and cover with a mixture of Dr. Pepper and spices. Bake ham at 325° for 1 ½ hours. Remove from oven and score top of ham. Stud ham with cloves.

Pecan Pie Bar

Serves: 16 bars

Ingredients

  • 2 cups all-purpose flour
  • ½ cup sugar
  • ⅛ tsp. salt
  • ¾ cup butter or margarine, cut up
  • 1 cup firmly packed brown sugar
  • 1 cup light corn syrup
  • ½ cup butter or margarine
  • 4 large eggs, lightly beaten
  • 2 ½ cups finely chopped pecans
  • 1 tsp. vanilla

Instructions

  1. Combine flour, sugar and salt in a large bowl; cut in ¾ cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 9 X 13 pan using a piece of plastic wrap to press crumbs firmly in pan. Bake at 350 ° for 17-20 minutes or until lightly browned.
  2. Combine brown sugar, corn syrup, and ½ cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir ¼ of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34-35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.

Recipe – Bruschetta Chicken

Prep time:
15 mins

Cook time:
30 mins

Total time:
45 mins

Recipe type: Entree
Serves: 4

Ingredients

  • ½ cup all-purpose flour
  • ½ cup egg substitute
  • 4 boneless, skinless chicken breast halves
  • ¼ cup grated Parmesan cheese
  • ¼ cup dry bread crumbs
  • 1 tbsp. butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 tbsp. minced fresh basil
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions

  1. Pre heat oven to 375 degrees. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13 x 9 inch baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165 degrees. Meanwhile, in a small bowl, toss tomatoes with remaining the ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

Recipe – Maple Mustard Chicken

Prep time:
10 mins

Cook time:
4 hours

Total time:
4 hours 10 mins

Recipe type: Entree
Serves: 6

Ingredients

  • 6 boneless skinless chicken breast halves
  • ½ cup maple syrup
  • ⅓ cup stone-ground mustard
  • 2 tbsp. quick-cooking tapioca
  • Hot cooked rice

Instructions

  1. Place chicken in a 3 quart slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice.

Spring Strawberry Salad with Chicken

Prep time:
30 mins

Cook time:
10 mins

Total time:
40 mins

Recipe type: Salad
Serves: 8

Ingredients

  • 2 large boneless, skinless chicken breasts, cubed
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinaigrette salad dressing
  • 1 bunch of fresh spinach, rinsed and dried
  • 1 pint strawberries, sliced
  • 4 oz. crumbled goat cheese
  • 1 (15 oz.) pkg. candied pecans
  • 2 tsp. olive oil
  • 2 tbsp. balsamic vinaigrette salad dressing

Instructions

  1. Please chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned and no longer pink in the center, and the juices has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
  2. Place the spinach into a salad bowl; scatter the strawberries, goat cheese and pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.

Recipe – Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

Prep time:
45 mins

Cook time:
22 mins

Total time:
1 hour 7 mins

Recipe type: Dessert
Serves: 24 cupcakes
Ingredients

Strawberry Puree:

  • 1 cup frozen strawberries
  • 2 tbsp. water
  • 1 tsp. honey
  • ½ tsp. fresh lemon zest
  • 1 tbsp. white sugar
  • Preheat oven to 325 degrees. Line 14 cupcake cups with paper liners.
  • Place strawberries in blender or food processor and pulse, until evenly chopped. Add 2 tablespoons water, honey and ½ teaspoon lemon zest and sugar. Blend until smooth.

Cake Batter:

  • 1 box strawberry cake mix
  • 1 cup water
  • 3 eggs
  • ½ cup vegetable oil
  • ½ tsp. lemon zest
  • Beat cake mix, 1 cup water, eggs and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups ⅔ full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
  • Bake cupcake in preheated oven until golden and the tops spring back when lightly pressed, 18-22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.

Lemon Zest Cream Cheese Icing:

  • 1 (8 oz.) pkg. cream cheese, softened
  • ¼ cup unsalted butter, at room temperature
  • 12 cups sifted confectioners’ sugar
  • ½ tsp. vanilla extract
  • ½ tsp. fresh lemon juice
  • ½ tsp. lemon zest
  • Place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners’ sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost.
  • Frost cooled cupcake with icing.

Recipe – Strawberry Trifle

Prep time:
30 mins

Cook time:
2 hours

Total time:
2 hours 30 mins

Recipe type: Dessert
Serves: 8 – 10
Ingredients

  • 1 cup cold milk
  • 1 cup sour cream
  • 1 (3.4 oz.) pkg. vanilla instant pudding mix
  • 1 tsp. grated orange peel
  • 2 cups heavy whipping cream, whipped
  • 8 cups cubed angel food cake
  • 4 cups sliced fresh strawberries

Instructions

  1. In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream. Place half the cake cubes in a 3 quart glass bowl. Arrange a third of the strawberries around the sides of the bowl and over cake; top with half of pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before servings.

Roasted Pork Loin with Corn and Lime Sauté

Serves: 10

Ingredients

  • 2 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. Kosher salt
  • 2 dashes cayenne pepper
  • Few grinds black pepper
  • 2 Tbsp. lime juice
  • 2 tsp. olive oil
  • 1 boneless pork loin roast
  • Corn & Lime Sauté:
  • 2 Tbsp. butter, divided
  • 1 Tbsp. olive oil
  • 1½ cups onion, diced
  • 1 tsp. Kosher salt, divided
  • 2 cups (heaping 4 ears) corn kernels
  • ½ tsp. chili powder
  • 1 tsp. lime zest
  • Black pepper
  • ¼ lime
  • 3 Tbsp. fresh cilantro, chopped

Instructions

  1. In a small bowl combine chili powder, garlic powder, cumin, oregano, salt, cayenne, black pepper, lime juice and olive oil. Rub chili mixture over outside of the roast. Place fat side up in a 9×13 inch pan or roasting pan with a rack in the bottom. Add about 1 inch of water. Place in a 350° oven for about 1 ½ -2 hours until a thermometer reads 155°. Let stand for 10 minutes before slicing.
  2. During the last half hour of the meat cooking, melt 1 tablespoon of the butter with the olive oil in a medium sauté’ pan over medium low heat. Add the onion and ½ teaspoon of the salt, cover and cook, stirring occasionally until translucent, about 5 minutes. Uncover; turn up the heat to medium and sauté, stirring frequently until lightly browned, 4-5 minutes more. Add the remaining tablespoon of butter, corn and remaining ½ teaspoon of salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender. 4-5 minutes. (It will begin to intensify in color, glisten and be somewhat shrunken in size.)
  3. Add the chili powder and cook, stirring for 1 minute. Stir in the lime zest and remove the pan from the heat. Let the corn sauté sit undistributed for 2 minutes. Stir again, scraping up the browned bits from the bottom of the pan. Season with a few generous grinds of pepper and a good squeeze of the lime. Stir in the cilantro. Let sit for another couple of minutes if you have time. Stir and season with more pepper or lime juice. Slice pork loin and spoon corn sauté over the top. This could go over chicken breast.

Sausage Cheese Pie

Serves: 8

Ingredients

  • 1 lb. bulk pork sausage
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • ½ cup chopped fresh mushrooms
  • 3 tsp. minced garlic
  • 2 ½ cups shredded Monterey jack cheese, divided
  • 1 ⅓ cups milk
  • 3 eggs
  • ¾ cup biscuit/baking mix
  • ¾ tsp. sage
  • ¼ tsp. pepper

Instructions

  1. Cook sausage, onion, red pepper, mushrooms, and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese. Transfer to a greased 9 inch deep dish pie plate. In a small bowl, combine milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. Bake at 400° for 20.25. Sprinkle with the remaining cheese; bale 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Strawberry Corn Muffins

Serves: 12 muffins

Ingredients

  • ½ cup chopped fresh strawberries
  • ¼ cup plus 3 tbsp. sugar
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp. baking powder
  • 1 (8 oz.) container strawberry low-fat yogurt
  • 1 large egg
  • 3 tbsp. vegetable oil
  • 1 tsp. baking soda
  • 1 1tsp. vanilla

Instructions

  1. Preheat oven to 400°. Line muffin tin with liners. Toss together strawberries and 3 tbsp. sugar.
  2. In another bowl combine cornmeal, flour, baking powder and remaining ¼ cup sugar. Beat together egg, yogurt, oil baking soda and vanilla in a small bowl. Add strawberries with their juice. Pour liquid ingredients over dry ingredients and stir until well blended. Spoon batter into prepared muffin tin. Bake for 15 minutes or until the tops are golden.

National Ice Cream Day Recipes

Butter Pecan Ice Cream

Serves: ½ gallon

Ingredients

  • 2 quarts whole milk
  • 6 large eggs
  • 3 tablespoons butter, browned
  • Salt
  • 2 ½ cups brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans

Instructions

  1. Bring milk to a boil. Mix other ingredients (except pecans) and stir into milk. Chill before adding to freezer. Freeze, adding pecans when partially frozen.

Chocolate Ice Cream

Serves: 2 quarts

Ingredients

  • 1 can sweetened condensed milk
  • 1 small can evaporated milk
  • 1 quart chocolate milk
  • 1 small container whipped topping

Instructions

  1. Combine all ingredients in a 2 quart container of an electric freezer. Freeze according to manufacturer’s directions. Freeze leftovers in an airtight container.

Summer Cookout Recipes

Baked Beans

Serves: 6-8

Ingredients

  • 6 slices bacon, partially cooked and chopped
  • 1 (16 oz.) can pork and beans
  • 1 (20 oz.) can pork and beans
  • ½ cup dark brown sugar
  • ½ cup catsup
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • ½ tsp. chili powder

Instructions

  1. In a skillet, partially fry bacon; drain. Add with other ingredients in a 2 quart baking dish. Bake slowly in a 275° oven uncovered for 2 hours or longer.

Grilled Tilapia with Pineapple Salsa

Serves: 8

Ingredients

  • 2 cups cubed fresh pineapple
  • 2 green onions, chopped
  • ¼ cup finely chopped green pepper
  • ¼ cup minced fresh cilantro
  • 4 tsp. plus 2 tbsp. lime juice, divided
  • ⅛ tsp. plus ¼ tsp. salt, divided
  • Dash cayenne pepper
  • 1 tbsp. canola oil
  • 8 tilapia fillets (4 oz. each)
  • ⅛ tsp. pepper

Instructions

  1. In a small bowl, combine pineapple, onions, green pepper, cilantro, 4 teaspoons lime juice, ⅛ teaspoon salt and cayenne. Chill until serving.
  2. Combine oil and remaining lime juice; brush over fillets. Sprinkle with pepper and remaining salt. Coat grill rack with cooking spray before starting the grill. Grill fish, covered, over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Ice Cream Muffins

Serves: 6

Ingredients

  • 1 cup vanilla ice cream, softened
  • 1 cup self-rising flour

Instructions

  1. Mix softened ice cream and flour. Spoon into 6 greased muffin pans. Bake at 425° for 10-12 minutes.

Red Potato Salad

Serves: 8

Ingredients

  • 2 lbs. red potatoes
  • 1 cup fat-free plain yogurt
  • 3 Tbsp. fat-free mayonnaise
  • ¼ cup green onions, thinly sliced
  • 1 tsp. Dijon mustard
  • 1 tsp. dill weed
  • ½ tsp. curry powder
  • ⅛ tsp. pepper

Instructions

  1. Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Cook until tender, about 25-30 minutes; drain. Combine remaining ingredients. Thinly slice potatoes; add to yogurt mixture and toss gently until coated. Refrigerate until serving.

Memorial Day/Summer Recipes

Recipe – Asian Slaw

Prep time:
15 mins

Cook time:
3 hours 15 mins

Total time:
3 hours 30 mins

Recipe type: Side Dish
Serves: 6

Ingredients

  • 2 pkgs. Beef Ramen noodles, crushed (do not cook)
  • 1 large pkg. slaw mix
  • 1 cup sesame seeds
  • 1 bunch green onions, chopped
  • 1 pkg. sliced almonds, toasted
  • ¾ cup oil
  • ⅓ cup white vinegar
  • ½ cup sugar

Instructions

  1. Put Ramen noodles in dish as the 1st layer. Top with slaw mix, sesame seeds, onions and almonds. Mix together the oil, vinegar, sugar and seasoning mixes from the Ramon noodles. Whisk together and pour over the slaw mixture. Let sit in refrigerator 3 or 4 hours or longer. Stir well before serving.

Recipe – Baked Potato Salad

Prep time:
25 mins

Cook time:
1 hour 20 mins

Total time:
1 hour 45 mins

Recipe type: Side Dish
Serves: 8

Ingredients

  • 2 lbs. red potatoes, skin on, washed
  • 1 ¼ cups sour cream
  • ¾ cup mayonnaise
  • ½ cup white vinegar
  • 1 teaspoon black pepper, freshly cracked
  • ½ teaspoon salt
  • 6 pieces bacon, cooked and chopped
  • 4 green onions, sliced thin

Instructions

  1. In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes. While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain. Strain bacon fat, reserve 3 Tablespoons in pan. Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt. Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service.

Recipe – BBQ Grilled Steak Burgers

Prep time:
15 mins

Cook time:
25 mins

Total time:
40 mins

Recipe type: Entree
Serves: 8

Ingredients

  • 1 each green and red pepper, cut into strips
  • 1 onion, sliced, separated into rings
  • ½ cup thick and spicy barbecue Sauce
  • ¼ cup A1 steak sauce
  • 2 lb. ground sirloin
  • 8 single American cheese slices
  • 8 sesame seed hamburger buns

Instructions

  1. Heat grill to medium heat. Place vegetables in center of large sheet heavy-duty foil. Mix barbecue sauce and steak sauce; drizzle ½ cup over vegetables. Fold to make packet. Grill 15 min. Meanwhile, mix meat and 2 Tbsp. of the remaining barbecue sauce mixture; shape into 8 (1/2-inch-thick) patties. Turn packet over. Add burgers to grill; grill 8 to 10 min. or until done (160ºF), turning burgers and brushing with remaining barbecue sauce mixture after 5 min.
  2. Remove packet from grill. Top burgers with cheese slices; grill 1 min. or until melted. Fill buns with cheeseburgers and vegetables.

Recipe – Cheese Stuffed Bacon Burgers

Prep time:
10 mins

Cook time:
12 mins

Total time:
22 mins

Recipe type: Entree
Serves: 4

Ingredients

  • 1 lb. ground beef
  • ¼ cup A1 steak sauce, divided
  • 4 American cheese slices
  • 4 hamburger buns
  • 4 lettuce leaves
  • 8 slices cooked bacon, broken in half

Instructions

  1. Heat grill to medium-high heat. Mix meat and 2 Tbsp. steak sauce; shape into 8 (1/4-inch-thick) patties. Fold each cheese slice into quarters; place on 4 patties. Top with remaining patties; pinch edges together to seal. Grill 5 min. on each side or until done (160ºF), placing buns, cut-sides down, on grill grate the last 2 min. Fill buns with lettuce, burgers, remaining steak sauce and bacon

Recipe – Deluxe Baked Beans

Prep time
15 mins

Cook time
40 mins

Total time
55 mins

Serves: 4

Ingredients

  • 1lb. lean ground beef
  • 1 small onion, chopped
  • 3 tbsp. brown sugar, packed
  • 2 tbsp. Worcestershire sauce
  • ¾ cup ketchup
  • 1 can (15 oz.) pork and beans

Instructions

  1. Heat oven to 325°. Grease a 1½- to 2-quart baking dish. In a large skillet, cook the ground beef with the onion, breaking up as it cooks, until beef is no longer pink. Drain off excess grease. Add the brown sugar, Worcestershire sauce, ketchup, and beans. Pour into the prepared baking dish and bake for 30 to 40 minutes.

Recipe – Strawberry Pretzel Salad

Prep time:
25 mins

Cook time:
3 hours

Total time:
3 hours 25 mins

Recipe type: Salad
Serves: 6

Ingredients

  • Crust:
  • 2 cups crushed pretzels
  • ¾ cup melted butter
  • 3 tablespoons white sugar
  • Filing:
  • 1 (8 oz.) package cream cheese
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 cup white sugar
  • Topping:
  • 2 (3 oz.) packages strawberry gelation
  • 2 cup boiling water
  • 2 (10 oz.) packages frozen strawberries

Instructions

  1. Preheat oven to 400 degrees. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish that has been lightly sprayed with cooking spray. Bake 8-10 minutes, until set. Set aside to cool.
  2. In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread over cooled crust.
  3. Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to congeal briefly. When mixture is slightly thicken, pour and spread over cream cheese layer. Refrigerate until set.

Recipe – Strawberry Triffle

Prep time:
20 mins

Cook time:
3 hours

Total time:
3 hours 20 mins

Recipe type: Dessert
Serves: 6

Ingredients

  • 1 large pre-baked (or cook your own) Angel food cake torn into bite size pieces
  • 1 large cool whip (or 2 cups whipping cream, whipped
  • Fresh Strawberries, washed, capped and sliced
  • Strawberry glaze (like for strawberry pies in produce section)
  • 8 oz. cream cheese

Instructions

  1. Mix sliced, drained strawberries and strawberry glaze together and set aside. Mix cream cheese with mixer until smooth and creamy. Gently stir in whipped topping. Layer in order in a pretty glass bowl starting with torn cake pieces, cream cheese mixture, glaze mixture. Repeat layers until all is used ending with Strawberry glaze mixture. Garnish with a dollop of cool whip and a whole strawberry. Refrigerate until serving time.

Recipe – Tangy Broccoli Salad

Prep time:
10 mins

Cook time:
1 hour 15 mins

Total time:
1 hour 25 mins

Recipe type: Side Dish
Serves: 8

Ingredients

  • ¾ cup Miracle whip light dressing
  • 2 Tbsp. sugar
  • 2 Tbsp. white vinegar
  • 6 cups small broccoli florets
  • 6 slices bacon, cooked, crumbled
  • 1 small red onion, chopped

Instructions

  1. Mix first 3 ingredients in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour.

St. Patrick’s Day Recipes

Broccoli Salad

Ingredients

  • 2 heads broccoli (cut into small pieces)
  • 5 slices bacon (fried until crisp, drained and cut into small pieces)
  • ½ cup green onions chopped
  • ½ cup dried cranberries
  • ½ cup coarsely chopped pecans (roasted at 350° for five minutes)
  • 2 carrots, thinly sliced
  • 1 red or yellow bell pepper, diced
  • Dressing:
  • 1 cup mayonnaise
  • 1 Tbsp. red wine vinegar
  • ¼ cup sugar
  • 1-2 Tbsp. jalapeno-peach jam (optional)

Instructions

  1. Mix dressing ingredients well until sugar is dissolved, pour over salad and toss.

English Pea Casserole

Serves: 8

Ingredients

  • ½ cup chopped onion
  • ¼ cup sweet red pepper, chopped
  • ¼ cup butter or margarine
  • 1 (5 oz.) pkg. medium egg noodles
  • 1 (8 oz.) pkg. cream cheese, softened
  • 2 cups (8 oz.) shredded sharp cheddar cheese
  • 1 (10 oz.) pkg. frozen English peas, thawed and drained
  • 1 (2 ½ oz.) jar mushrooms stems and pieces, un-drained
  • ½ tsp. black pepper
  • 10 butter-flavored crackers, crushed

Instructions

  1. In a small skillet, sauté onion and red pepper in butter until tender. Set aside. Cook noodles according to package directions; drain. Add cream cheese and cheddar cheese to hot noodles; stir until cheeses melt. Stir in onion mixture, peas, mushrooms and pepper. Spoon into a greased baking dish and top with cracker crumbs. Cover and bake at 350° for 30 – 40 minutes.

Pistachio Salad

Ingredients

  • 1 (20 oz.) can crushed pineapple, drained
  • 1 (3 oz.) package instant pistachio pudding mix
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 (5 ¼ oz.) package miniature marshmallows
  • ¼ cup chopped pecans or walnut (optional)

Instructions

  1. In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, marshmallows and optional nuts until well mixed. Refrigerate until chilled and serve.

Roasted Asparagus

Serves: 8

Ingredients

  • 3 (1 pound) bunches asparagus, trimmed
  • ½ cup light red wine vinegar and oil dressing
  • 1 ½ cups shredded parmesan cheese

Instructions

  1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil. Spread asparagus in a single layer on prepared pan. Drizzle with dressing, tossing gently to coat. Bake for 10-15 minutes or until asparagus is crisp-tender. Sprinkle with Parmesan cheese before serving.

Spinach and Strawberry Salad with Poppy Seed Dressing

Serves: 8

Ingredients

  • 2 (10 oz.) package fresh spinach
  • 1 quart fresh strawberries, halved
  • ⅓ cup sliced almonds, toasted
  • ⅓ cup sugar
  • ⅓ cup wine vinegar
  • 1 ½ teaspoon chopped onion
  • ¼ teaspoon paprika
  • ¼ teaspoon Worcestershire sauce
  • ½ cup vegetable oil
  • 1 tablespoon poppy seeds

Instructions

  1. Place spinach, strawberries and almonds in a large bowl; toss. Set aside. Process sugar, vinegar, onion, paprika and Worcestershire sauce in a blender for 30 seconds. With blender running, pour oil through food chute in a slow steady stream and process until smooth. Stir in poppy seeds. Drizzle dressing over spinach mixture just before serving.

Spinach Casserole

Serves: 8

Ingredients

  • 1 (24 oz.) carton cottage cheese
  • 1 package baby spinach, cleaned and dried
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup butter, melted
  • 3 tablespoons all-purpose flour
  • 3 large eggs, slightly beaten

Instructions

  1. Preheat oven to 350°. Mix all ingredients well; pour into a 2 ½ quart glass baking dish. Cook one hour on the middle rack. It is done when top bounces back. Casserole should be moist and light so that it can be sliced and served, never runny. Cool 8-10 minutes and serve. Leftovers may be heated in a microwave.

Thanksgiving Cooking Tips

Basic Old-Fashioned Giblet Gravy

Serves: 3 cups

Ingredients

  • giblets from 1 turkey or chicken
  • 4 cups cold water
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups pan drippings or chicken broth
  • ½ cup milk or half and half
  • ½ teaspoon each salt and pepper
  • 2 hard-cooked eggs, chopped

Instructions

  1. Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve.

How To Prepare Cranberries

Ingredients

  • Cranberries

Instructions

  1. Pour the fresh cranberries into a large colander. Place the colander in the sink.
  2. Sort through the berries. Remove any stems and bruised or damaged berries and discard. Firm berries with a deep red color have the best flavor and texture.
  3. Rinse the berries in cold running water. Swirl them around in the colander with your hand so they are thoroughly washed.
  4. Leave the berries in the colander until they finish draining. Pat them dry with a paper towel.
  5. Use the fresh berries immediately in your preferred recipe. Alternately, place the dry berries in a plastic bag and seal closed. Store the bag of cranberries in the freezer for up to nine months.

Tips & Warnings

  1. Frozen berries are used unthawed in all recipes. Rinse them quickly in cold water then add them to the recipe while they are still frozen, otherwise they become soft and mushy.

Thawing Frozen Turkeys

Instructions

Thawing Frozen Turkeys

  1. Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer until ready to use. Frozen turkeys should not be thawed on the back porch, in the car trunk, in the basement or on the kitchen counter.

Refrigerator Thawing

  1. When thawing a turkey in the refrigerator, there are several variables to take into account:
  2. Plan ahead – allow approximately 24 hours for every 5 pounds in a refrigerator set at 40 °F.

Refrigerator Thawing Times (Whole turkey)

  1. to 12 pounds……….1 to 2 days
  2. to 16 pounds……….2 to 3 days
  3. to 20 pounds……….3 to 4 days
  4. to 24 pounds……….4 to 5 days

Foods defrosted in the refrigerator can be refrozen without cooking, but there may be some loss of quality.

Microwave Thawing

  1. Follow the manufacturer’s instructions when thawing a turkey in the microwave oven. Plan to cook it immediately after thawing because some areas of the turkey may become warm and begin to cook during microwave thawing.

Cold Water Thawing

  1. Allow about 30 minutes per pound when thawing a turkey in cold water. Be sure the turkey is in leak-proof packaging. Tissues can absorb water like a sponge, resulting in a watery product. Submerge the turkey in cold water. Change the water every 30 minutes until the turkey is thawed.

Cold Water Thawing Times

  1. to 12 pounds………..4 to 6 hours
  2. to 16 pounds………..6 to 8 hours
  3. to 20 pounds………8 to 10 hours
  4. to 24 pounds…….10 to 12 hours

Valentine’s Sweets Recipes

Chocolate Cream Cake

Ingredients

  • 1 pkg devil’s food cake mix

Filling:

  • ½ c butter, softened
  • ½ c shortening
  • 1 ¼ c sugar
  • ¾ c milk
  • 1 tsp vanilla

Glaze:

  • 1 c sugar
  • ⅓ c baking cocoa
  • 1 c water
  • 3 Tbs cornstarch
  • 3 Tbs butter, cubed
  • 1 tsp vanilla

Instructions

  1. Prepare and bake cake according to pkg directions. (I normally use 2-9” sq. pans)
  2. Filling: Cream butter, shortening & sugar until light & fluffy. Heat milk to 140° (I use microwave for this) add to creamed mixture, beat until sugar is dissolved. Split cake layers lengthwise making 4 layers, build cake by spreading filling between and stacking.
  3. Glaze: Combine sugar, cocoa, cornstarch & water until smooth. Bring to boil over medium heat stirring constantly. Cook and stir for 1-2 minutes or until desired thickness. Remove from heat and stir in butter and vanilla, stir until smooth. COOL to lukewarm and pour over cake. Let stand. Note: Can also cut cake in small squares and layer alternately with filling and then top with glaze.

Coconut Joys

Serves: 3 dozen

Ingredients

  • ½ cup butter, partially melted
  • 2 cups confectioners’ sugar
  • 3 cups coconut
  • 2 oz melted chocolate, your choice
  • 36 whole Almonds

Instructions

  1. Mix butter, (should be very soft, but not melted) with confectioner’s sugar, add the coconut. Roll into 1 inch balls. Place closely together on a cookie sheet. Indent the tops with your finger and add a whole almond and top with approximately 1 teaspoon melted chocolate.

Strawberry Fudge Balls

Serves: 48 balls

Ingredients

  • 1 (8 oz) pkg cream cheese, softened
  • 1 cup semisweet chocolate morsels, melted
  • ¾ cup vanilla wafer crumbs
  • ¼ cup strawberry preserves
  • ½ cup almonds or pecans, toasted and finely chopped

Instructions

  1. Beat cream cheese at medium speed with an electric mixer until creamy. Beat in melted chocolate until smooth. Stir in vanilla wafer crumbs and strawberry preserves; cover and chill for 1 hour. Shape into 1 inch balls; roll in toasted chopped almonds or pecans, and chill.

Stuffed Strawberries

Serves: 18

Ingredients

  • 20 strawberries, hulled and divided
  • 1 (8 oz) cream cheese, softened
  • ¼ cup walnuts, finely chopped
  • 1 tbsp confectioner’s sugar

Instructions

  1. Dice 2 strawberries; set aside. Cut a thin layer from the stem end of the remaining strawberries, forming a base. Starting at opposite end of strawberry, slice into 4 wedges, being careful not to slice through the base; set aside. Beat remaining ingredients together until fluffy; fold in diced strawberries. Spoon 1½ tablespoonfuls into the center of each strawberry. Refrigerate until ready to serve.