BBQ Potatoes

2 lbs medium red potatoes

2 Tbsp butter or margarine melted
1 Tbsp chili powder
1 Tbsp honey
1/4 tsp garlic powder
1/4 tsp ground pepper

Mix all together and toss with the potatoes.

Bake in 400 oven for 40ish minutes until tender

or

BBQ in a greased foil package for 30 minutes until tender

WILD RICE CASSEROLE

Tonight's supper was a rummage through the fridge & pantry and some cross-referencing between Kraft Canada, Campbell's, and All Recipes websites.  A bit o' this, a bit o'that, and a new casserole was concocted... and it was very good!

1 cup wild rice blend
3 cups water
1 Tbsp butter
Salt

Add all ingredients to pot, bring to a boil, mix, cover pot with lid and simmer for 50 minutes, stirring once.

10 mushrooms, chopped
olive oil
1-2 stalks celery, diced
1 tomato, diced
1 Mennonite sausage, chopped
1 clove garlic
herbs: tarragon, paprika, salt, pepper (add to taste)
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 can cream of mushroom soup
milk (fill soup can once)
1/4 cup Parmesan cheese

Saute mushrooms in oil, add rest of vegetables, sausage and spices/herbs.
Add vinegars, soup and milk.
Simmer.

Add mushroom mixture to wild rice blend when cooked through; mix thoroughly.
Cook at 350 F until heated through.
Optional: add shredded cheese & cook for an additional 5 minutes.

Serve with a salad.

Made by Wilma

SOUR CREAM COFFEE CAKE

I made this coffee cake this week, but in my opinion you really should not call it coffee cake if you don't add coffee... so I added some instant coffee.  Mmmmm!!


Although the filling was good, I would probably not add it as a layer within the cake... perhaps I'll half the recipe next time, add the filling as a topping (or skip it altogether) and I will probably add some raisins in the loaf.

1 cup white sugar

1 cup butter, softened

3 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 cup sour cream

(I added about 1 Tbsp instant coffee powder)

Filling:

1 cup chopped walnuts

3/4 cup white sugar

2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease one 8x12 inch pan.

In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. 

Add the eggs and beat well. 

Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.

To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. 

Pour the remaining cake batter on top and sprinkle top with the remaining filling. 

 

Bake at 350 degrees F (175 degrees C) for 40 minutes.

www.allrecipes.com

Broccoli with Garlic Butter and Slivered Almonds

1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 Tbsp brown sugar
3 Tbsp soy sauce
2 tsp white vinegar
1/4 tsp ground black pepper
2 cloves garlic, minced
1/3 cup slivered almonds, lightly toasted

Place the broccoli into a large pot with about 1 inch water in the bottom.  Bring to a boil, and cook for 7 minutes, or until tender but still crisp.  Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat.  Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.  Bring to a boil, then remove from the heat.  Mix in the almonds, and pour the sauce over the broccoli.

Serve immediately.


Serves 6

www.allrecipes.com

Glazed Baby Carrots with Orange Juice, Brown Sugar and Ginger

1 pound of baby carrots
2 tbs. of butter
2 tbs. of brown sugar
1/3 cup of freshly squeezed orange juice
1 tbs.of grated peeled fresh ginger
Coarse sea salt
Freshly grated white pepper
1 tsp. of freshly squeezed lemon juice
Chopped fresh parsley for garnish


In a small saucepan combine all ingredients but lemon juice and parsley. Bring to boil uncover over medium heat, then cover and reduce the heat so the carrots simmer for 12 to 15 minutes until tender but not overcooked. Add the lemon juice and combine. Garnish with parsley.


Serves 4.


www.thepleasuresofthepalate.blogspot.com

SALSA CHICKEN

4 skinless, boneless chicken breast halves
4 tsp taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 Tbsp sour cream (optional)

Preheat oven to 375 F.

Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake for 25 to 35 minutes or until chicken is tender and juicy and juices run clear

Sprinkle chicken evenly with cheese and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.  
Top with sour cream if desired.
Serve.

www.allrecipes.com

CHICKEN CAESAR PASTA CASSEROLE

• 2 cups tri-colored pasta, cooked and drained
• 2 cups rotisserie-cooked chicken, shredded
• 1 cup caesar salad dressing, Creamy Style
• 1/2 cup chicken broth
• 1/3 cup green onions, finely sliced
• 1/4 cup red bell peppers, diced
• 1 1/2 cups Italian cheese blend, shredded
• 1 cup croutons ( I use my Recipe#195639!)
• 1/4 cup parmesan cheese, shredded

Directions

1. In a large bowl, combine all ingredients EXCEPT croutons and parmesan cheese.
2. Pour mixture into a greased, 2-quart casserole dish. Top dish with croutons and parmesan cheese.
3. Bake at 350 degrees for 20 minutes or until casserole is heated through and croutons are golden brown.
   www.food.com

Church Windows

4 oz semisweet chocolate, melted and cooled slightly
2 TBSP butter
1 egg, beaten lightly
1 cup icing sugar
4 cups miniture coloured marshmallows
1 tsp vanilla
1/3 cup chopped walnuts (optional)
1/2 cup sweetened shredded coconut

1. Melt chocolate with butter, cool slightly. Mis in beaten egg, stir until combined. Stir in icing sugar and vanilla. Fold in marshmallows and nuts (if using).
2. Spread mixture on a large piece of wax or parchment papter. Using the paper, form mixture into a rolled log about 4 inch thick. Coat with coconut.
3. Freeze log for about an hour. Remove from freezer and slice into 1/2 inch thick slices.
Makes about 2 dozen slices.

Grandma's Peanut Butter Balls

I am posting these because I saw them in the newspaper and they looked good!

Cream together 4 heaping TBSP OR 1/4 cup softened butter and 2/3 cup peanut better.
Add 2 cups icing sugar and a pinch of salt. Stir.
Add 2 cups rice krispies.
Shape into balls. Freeze until solid.
Melt 4 squares semisweet chocolate with 2 TBSP shortening.
Dip balls into melted chocolate and place on cookie sheet.
Cool and serve.

Stuffing

1/2 lb butter or 1 cup margarine
1 cup minced onion
1/2 cup pine nuts/walnuts (I did cranberries)
6-8 cups cubed bread (I did 6)
2 Tbsp herbs (I did Italian Seasoning and Epicures Sundried Tomato and Herb)
Salt
Pepper
1/2 cup sliced celery
1/4 cubed apple

Melt butter/marg in a pan on the stove, add onion when melted (I also added a sprinkle of Epicures Minced Garlic). Remove from stove and mix in the rest of the ingredients. I stuffed mine right into my 10 lb turkey and baked them together. Enjoy!

ICY YOGURT POPS

I made these this week & they are so yummy!!  I used orange juice concentrate, but you could change the flavour by using fruit punch or any other juice concentrate or pureed fruit.

1 cup lower-fat plain yogurt
3/4 cup frozen juice concentrate, thawed, or pureed fruit
3/4 cup 2% or skim milk

Combine all ingredients.  Pour into 7 small paper cups.  Freeze until partially frozen.  Insert a wooden stick into centre of each; freeze until firm.  To serve, peel off paper cup.

(I used popsicle holders purchased at the local store.)

Dieticians of Canada Cook Great Food, pg 67

HONEY-GLAZED CARROTS

1 lb carrots, cut into 1" pieces
1 Tbsp liquid honey or brown sugar
1 Tbsp orange juice
2 tsp butter or margarine
1/2 tsp ground ginger
1/2 tsp grated orange zest (optional)

In medium saucepan over high heat, boil carrots until tender-crisp.  Add honey, orange juice, butter, ginger and, if using, orange zest.  Quickly stir for 2-3 minutes or until glaze forms.

(I added dill to the mixture.)

Serves 4

Dieticians of Canada Cook Great Food, pg 360

SPICED CHICKEN WITH PEACH CHUTNEY

Peach Chutney
1 lb peaches, peeled and thinly sliced (4 medium)
1/2 cup packed brown sugar
1/2 cup finely chopped red onion
1/3 cup cider vinegar
1/4 cup lemon juice
1 clove garlic, minced
1 tsp chopped ginger root
1 tsp chopped green chilies

Spiced Chicken
4 tsp dried oregano
1 Tbsp minced garlic
1 Tbsp vegetable oil
3/4 tsp fennel seeds
3/4 tsp ground cinnamon
3/4 tsp chopped green chilies
4 chicken breasts

Peach Chutney: In a saucepan, bring ingredients to a boil.  Reduce heat and simmer for 5 minutes.  With slotted spoon, remove peaches and set aside.  Simmer liquid until reduced to thick syrup.  Return peaches to saucepan and return to boil.  Remove from heat.  Cool.

Spiced Chicken: Preheat BBQ or oven.  In small food processor, combine ingredients for spice mixture; process until smooth.  Life up skin from chicken but do not remove.  Spread spices on chicken and replace skin.  Let stand for 30 minutes.

BBQ on greased grill for about 35 minutes or until no longer pink inside.  Or bake on greased baking sheet in in 400F oven.  Remove skin before serving with Peach Chutney.

Serves 4

Dieticians of Canada Cook Great Food, pg 275

GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp coarsely chopped almonds
2 Tbsp brown sugar
1/4 cup white balsamic vinegar

Cook green beans in boiling water 2 minutes.  Drain and rinse under cold water.  Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp.  Remove bacon from skillet.  Crumble; set aside.  Add minced shallots to drippings in skillet; saute 1 minute.  Add chopped almonds; saute 1 minute.  Remove and cool.  Add sugar and vinegar; stir until sugar dissolves.  Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

Cooking Light's Easy Summer Meals 2007

"KING OF ROCK" FROZEN PUDDING POPS

2 cups cold milk
1 package instant banana pudding mix
1 1/2 tsp warm peanut butter

Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes.  Allow to rest until nearly set, 4-5 minutes.

Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture.  Spoon the mixture into the popsicle moulds, tapping the mould on a hard surface to allow any air bubbles to escape.  Store in freezer until completely frozen solid, 5 hours to overnight.  Running warm water over the outside of the mould will make it easier to remove the pops.

FRESH FRUIT & YOGURT POPS

2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
2 cups plain or vanilla yogurt
1/4 cup white sugar
8 small paper cups
8 popsicle sticks

1.	Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
2.	Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
3.	Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

PEANUT BUTTER PUDDING POPS

1 1/2 cups whole milk

3 tablespoons white sugar

2 tablespoons cornstarch

1 pinch salt

1 teaspoon vanilla extract

3/4 cup peanut butter

In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.

Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

Cook's Note: If you really want to fatten up a skinny kid, make up a batch of vanilla Carnation Instant Breakfast (milk with the powder), then use that in place of the plain milk. Wow! Talk about rich taste and high calories!

www.allrecipes.com

CITRUS ORANGE POPS

 1/2 cup grapefruit juice

 1 cup orange juice

 1/4 cup water

 2 tablespoons lemon juice

 2 tablespoons white sugar

 1 (8 ounce) container vanilla yogurt

 1/2 cup chopped strawberries

 Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.

Mix the vanilla yogurt with the strawberries, and chill.

 Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.

www.allrecipes.com

HOMEMADE CHEWY GRANOLA BARS

1/2 cup packed brown sugar
1/3 cup peanut butter
1/4 cup corn syrup
1/4 cup butter, melted
1 tsp vanilla extract
1 1/2 cups quick-cooking oats
1/4 cup sunflower kernels
1/4 cup raisins
1 Tbsp sesame seeds
1/2 cup semisweet chocolate chips
1/4 cup shredded coconut

In a small mixing bowl, combine all ingredients.
Press into an 8" square baking dish coated with nonstick cooking spray.  Bake at 350F for 15-20 minutes or until set and edges are browned.  Cool completely on a wire rack.  Cut into bars.

Original recipe from www.allrecipes.com

PEANUT BUTTER BARS

3 cups mini marshmallows

1/2 cup smooth peanut butter

1/4 cup salted butter

1/2 tsp vanilla

4 cups cheerios

1/4 cup semi-sweet chocolate chips

In heavy-bottomed saucepan, combine marshmallows, peanut butter and butter.

Melt over medium heat, stirring until smooth.

Stir in vanilla.

Remove from heat.

Stir in cereal.

Press into 9" square baking dish, then gently press chocolate chips evenly over cereal mixture.

Cool and cut into bars.

Makes 12 bars

Green Bean Medley

1 1/2 lbs green beans, trimmed
1/4 cup chopped pecan pieces
1 Tbsp olive oil
1 cup thinly sliced red onion
1 cup cherry tomatoes, halved
2 Tbsp. white wine vinegar
1/2 tsp sugar
1/2 tsp salt

-Bring large pot of salted water to boil over high heat; add green beans. Cook until just tender, 5 minutes and drain.

-Meanwhile, in dry skillet over medium-high heat, toast pecans, stirring until fragrant, about 5 minutes. Immediately transfer to plate; reserve.

-In same skillet, heat oil over medium heat. Add onion; cook, stirring until softened, 7-8 minutes, adding tomatoes during last 2 minutes of cooking time. Stir in vinegar, sugar and salt; add green beans and pecans and cook, stirring until beans are heated through.

** For a change of pace, substitute broccoli florets for the green beans **

From "Womans World"

Chewy Skor Toffee Bits Cookies

Ingredients:

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 (10 ounce) package Skor English toffee bits


Directions:

Heat oven to 350 degrees.
Stir together flour, baking soda and salt.
In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
Add eggs and blend thoroughly.
Gradually add flour mixture, beating well.
Stir in toffee bits.
Drop by rounded teaspoonfuls onto a lightly greased cookie sheet.
Bake 9 to 11 minutes or until lightly browned.
Cool slightly, remove from the cookie sheet to a wire rack.

DELICIOUS!!!! SOFT AND CHEWY!!!!

Ham Cheddar Chowder

4 cups water
4 cup bite size, peeled potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
2 tsp. salt
1/2 tsp. pepper

1/2 cup margarine
1/2 cup flour
4 cup milk
3 cup shredded cheese

2 cup whole kernel corn
3 cup cubed, fully cooked ham

In large soup pan, bring first 7 ingredients to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until veggies are just tender. Remove from heat. Do not drain. *

Meanwhile, in large saucepan, melt margarine. Blend in flour. Add milk. Cook and stir with wisk until thickend and bubbly. Add cheese and stir until melted. Stir in veggies. Return soup pan to the heat. Add corn and ham. Heat through, stirring occasionally.

Yield: 12-16 servings.

* I use potatoes, a soup package (like mom's) and cut up a few extra carrots. I do add extra water so it's a bit more soup and not too thick.

Drumstick Dessert

1/4 cup butter
3 Tbsp peanut butter
1/4 cup chopped pecans (optional)
1 1/2 cup chocolate wafer crumbs

Mix. Reserve 1/2 cup for topping. Pat into 9 x 13 pan or spring form pan.

1 pkg cream cheese (softened)
1/2 cup sugar 1/2 cup peanut butter
2 eggs
2 Tbsp milk
1 1/2 tsp vanilla
1 tub cool whip (blended in above ingredients)

Mix. Put over bottom layer. Freeze. Chocolate and Butterschotch topping Chopped Peanuts (optional) Add remaining crumbs on top of dessert. This is just delicious. I freeze this and serve it like that. YUMMY!

Mocha Logs

1 cup margarine
3/4 cup sugar
4 tsp instant coffee
1/2 tsp salt
1/4 tsp baking powder
1 egg 1 tsp vanilla
2 1/3 cup flour

Mix ingredients together. Roll into log size of thumb (2 inches long - or smaller is good too). Bake at 375 for 8-12 min until tops just barely cracked. When cool, dip ends into (melt this): 2 tsp shortening 3/4 cup chocolate chips Can add hazelnuts if desired.