Veggie Nicoise Salad

 

Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish . . . and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. But feel Free to add a can of white tuna if you wish!!!!  Serve with a good loaf of artesian bread and your favorite wine!!!

 

• 1/2 cup olive oil
• 1/4 cup lemon juice

          2 teaspoons minced fresh oregano

• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 1 pound small red potatoes, halved
• 1 pound fresh asparagus, trimmed
• 1/2 pound fresh green beans, trimmed
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 small red onion, halved and thinly sliced
• 2 bunches romaine, torn
• 6 hard-cooked eggs, quartered
• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
• 1/2 cup Nicoise or Kalamata olives
• Tuna (opitional)

Directions

• In a small bowl, whisk the first seven ingredients; set aside.
• Place potatoes in a small saucepan and cover with water. Bring to a
• boil. Reduce heat; cover and simmer for 10-15 minutes or until
• tender. Drain. Drizzle warm potatoes with 1 tablespoon vinaigrette;
• toss to coat and set aside.  

       In a large saucepan, bring 4 cups water to a boil. Add asparagus;

• cook for 2-4 minutes or until crisp-tender. With tongs, remove
• asparagus and immediately place in ice water. Drain and pat dry.
• Return water to a boil. Add green beans; cook for 3-4 minutes or
• until crisp-tender. Remove beans and place in ice water. Drain and
• pat dry.
• In a small bowl, combine the kidney beans, onion and 1 tablespoon
• vinaigrette; toss to coat. Set aside.
• Just before serving, toss asparagus with 1 tablespoon vinaigrette;
• toss green beans with 2 teaspoons vinaigrette. Place romaine in a
• large bowl; drizzle with remaining vinaigrette and toss to coat.
• Transfer to a serving platter; arrange vegetables, kidney bean
• mixture, eggs, artichoke hearts and olives over lettuce.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Roasted Veggie Pasta Bake

Roasted Veggie Pasta Bake

"Even the kids will eat their vegetables when they see this casserole of roasted summer squash, zucchini, and eggplant, combined in a creamy sauce with penne pasta, and baked with cheese."

Ingredients:

1 onion, cut into 1-inch squares 1 small summer squash, thinly sliced 1 small zucchini, thinly sliced 1 eggplant, thinly sliced 1 red bell pepper, cut into chunks 2 tablespoons olive oil, or as needed salt and ground black pepper to taste

3/4 pound penne pasta 1 (16 ounce) jar Alfredo sauce 1 (14 ounce) can low-sodium chicken broth 1/2 cup grated Parmesan cheese, divided 1/2 cup shredded mozzarella cheese, divided 1/4 cup dry bread crumbs

Directions:

1.	Preheat oven to 425 degrees .
2.	Spread the onion, summer squash, zucchini, eggplant, and red bell pepper out onto two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper.
3.	Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees .
4.	While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
5.	Grease a 2-quart casserole dish. In a saucepan, mix together the Alfredo sauce with chicken broth, and bring to a boil. Pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. Cover the dish.
6.	Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover, and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes

Chocolate Covered Peanut Butter Pretzel Bites

Yum, yum, yum, yum, YUM!!!

Chocolate Covered Peanut Butter Pretzel Bites

Ingredients

• 1 cup creamy peanut butter
• 2 tbsp butter, room temperature
• 2/3 cup powdered sugar
• 3/4 cup brown sugar
• Pretzels  (I use kind that almost look waffle style)
• 1 bag semisweet or bittersweet chocolate chips

Instructions

1. Combine peanut butter and softened butter in a large bowl with a spatula. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll.
2. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. Place the pretzel sandwiches on a sheet pan lined with parchment paper. Stick the whole pan in the freezer for about half an hour.
3. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Alternatively melt the chocolate in a heat proof bowl above a pot of simmering water. Remove the pretzel sandwiches from the freezer and quickly dip each half-way or completely into the melted chocolate. Return to the pan and repeat with remaining sandwiches. When all are dipped, return the pan to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time

Peach Crumb Bars

PEACH CRUMB BARS:
Yield: 24 bars

For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced or sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
1 teaspoon ground cinnamon

1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon.  Pour over the peaches and mix gently.
4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

Creamy Corned Zucchini & Peppers

Creamy Corned Zucchini and Peppers

"A really nice recipe for summer ingredients. Very healthy, very satisfying. And easy!"

Ingredients

• 1 zucchini ( large)
• 2 cups corn ( fresh, canned, or thawed from frozen)
• 1/2 white onions
• 2 tablespoons canola oil ( I use homemade jalapeno-infused, gives the dish a little kick)
• 1 red bell peppers
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 ounces goat cheese ( soft, or cream cheese could be substituted though goat is better)

Directions

1. Clean and small dice zucchini, onion, and pepper.
2. Heat oil in skillet.
3. Add onion, cook until onions are clear but not browned.
4. Add zucchini, pepper, corn, and spices, cook over medium high while stirring often, until desired tenderness.
5. Add goat cheese, stir until the cheese it melted and evenly distributed.

PIZZA SALAD

PIZZA SALAD

4 stars based on 6 reviews

• 
• Click star to rate
• Rated by 6 members

Cheese, pepperoni, olives, and other classic pizza toppings make this flavorful salad a sure hit. To complete the illusion, serve it with soft breadsticks.

Ingredients

• 1 cup diced fresh mozzarella
• 1/3 cup thin pepperoni slices, quartered
• 1 cup halved grape tomatoes
• 1/2 cup fresh mushrooms, sliced
• 3/4 cup diced green bell pepper
• 1 (2.25 ounce) can sliced olives, drained
• Small head of leafy lettuce
• 1/2 cup salad croutons

• ITALIAN DRESSING
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons Parmesan
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Pinch of sugar

Instructions

1. Combine all the dressing ingredients in a large bowl and whisk the mixture well.
2. Add the mozzarella, pepperoni, tomatoes, mushrooms, bell pepper, and olives to the bowl and toss the mixture to distribute the dressing.
3. Serve the salad on a bed of lettuce and top it with croutons just before eating

Paoched Eggs over Asparagus

Serves 4

30 minutes or fewer

When poaching eggs, use the freshest organic eggs you can find because fresh whites hold their shape best. Adding vinegar to the poaching water prevents the whites from spreading, and adding salt keeps the eggs buoyant.

• 4 Tbs. olive oil, divided
• 12 3/8-inch-thick baguette slices
• 1 clove garlic, halved
• 1 ½lb. asparagus spears, preferably thick
• 2 Tbs. distilled or white wine vinegar
• 1 tsp. salt
• 4 large eggs
• 1 Tbs. snipped chives

1. Preheat oven to 400°F. Place paper-towel-lined plate next to stove.
2. Spread 2 Tbs. oil over half of baking sheet. Arrange baguette slices in single layer on top of oil, and press down to coat 1 side with oil. Flip baguette slices over on baking sheet, and toast in oven 8 to 10 minutes, or until golden. Rub each toasted slice with garlic.
3. Bring 1 inch salted water to a boil in skillet over medium heat. Add asparagus; cook 3 to 5 minutes, or until crisp-tender. Drain, and keep warm.
4. Bring 2 qt. water, vinegar, and salt to a boil in 9-inch saucepan over medium heat. Crack 1 egg, and drop it into water, holding shell as close 
to surface as possible. Rapidly repeat with remaining eggs. Bring to gentle simmer. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.) Reduce heat to maintain temperature. Poach eggs 3 minutes. Transfer to prepared plate with slotted spoon.
5. Divide asparagus among 4 plates. Top each serving with 1 poached egg. Drizzle with remaining 2 Tbs. olive oil. Season with salt and pepper (if desired), sprinkle with chives, and garnish with toasted baguette slices

BUFFALO CHICKEN SPECIALTIES

Buffalo Chicken Specialites

Ingredients

• 1 recipe Pizza dough (or one loaf of thawed to directions frozen bread dough)
  1 onion, chopped
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons butter
• 1/2 cup favorite Buffalo Sauce 
• 2 cups fresh mozzarella

Instructions

1. Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken. When chicken is done, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
2. Preheat oven to 400. Prepare a baking sheet with parchment paper or non-stick spray, or, opt to use a prepared muffin tin. (I used muffin tins)
3. Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
4. Spread chicken and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!

Sweet & Chunky Chicken Salad

Sweet and Chunky Chicken Salad

"Dried cranberries are the secret sweet ingredient in this unique chicken salad, which includes sunflower seeds and chopped dill pickle."

Ingredients:

1 (10 ounce) can chunk chicken, drained 2 tablespoons mayonnaise 1/8 cup chopped dill pickle

1/8 cup chopped onion 2 tablespoons sunflower seeds 1/4 cup dried cranberries

Directions:

1.	Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up

Individual Meatlaofs

nonstick cooking spray

1 tablespoon vegetable oil

3 slices bacon, stacked and cut into thirds

1 small onion, finely chopped

1/4 pound mushrooms, trimmed and finely chopped

1 1/4 pounds lean ground beef

1 cup fresh whole wheat bread crumbs, from 2 slices of bread

3/4 teaspoon salt

1/2 teaspoon plus 1/8 teaspoon ground pepper

1 large egg

1 (14.5-ounce) can diced tomatoes with garlic and olive oil, divided

2 tablespoons plus 2 teaspoons drained horseradish, divided

Directions

1. Preheat oven to 350 degrees. Spray a  muffin pan with nonstick cooking spray.
2. In a 10-inch skillet over medium high, heat oil. Cook bacon pieces until browned and crisp, turning once, 5 to 8 minutes. With tongs, remove bacon to paper towel to drain, reserve pan. Return skillet to medium-high, add onion, and cook 5 minutes. Then add mushrooms and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove pan from heat and set aside to cool onion mixture.
3. In bowl, combine beef, bread crumbs, salt, 1/2 teaspoon pepper, and onion mixture. In a small bowl, whisk egg, 1/2 cup diced tomatoes with juice and 2 tablespoons horseradish; stir into beef mixture. Evenly divide beef mixture and press into the 6 muffin cups.
4. Bake until meat thermometer inserted in center of meatloaves registers 160 degrees, about 40 minutes. Meanwhile, in a small saucepan over high heat, combine remaining diced tomatoes, 2 teaspoons horseradish, and 1/8 teaspoon of pepper. Bring to a boil, then reduce heat to low; cover and simmer 2 minutes.
5. Turn out meat loaves and place one on each plate. Spoon some tomato sauce on top of each meatloaf. Garnish each with 2 pieces of bacon.

Sweet Corn Salad with Asparagus

Sweet Corn Salad with Asparagus

"This simple, sweet, and enjoyable taste of summer is made with sweet corn, asparagus, roasted peppers, and basil. The inspiringly bright colors and flavors will liven up any summer meal."

Ingredients:

6 ears corn, husk and silk removed 1 bunch asparagus spears, trimmed and cut into 1-inch pieces 1 (7 ounce) jar roasted sweet red peppers, drained and chopped

2 cloves garlic, minced 6 basil leaves, chopped 1 tablespoon olive oil 1 tablespoon balsamic vinegar salt and black pepper to taste

Directions:

1.	Preheat an outdoor grill for medium-low heat and lightly oil grate.
2.	Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
3.	Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
4.	Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Caprese Style Grilled Pork Chops

 
CAPRESE STYLE GRILLED PORK CHOPS:

Ingredients

8 Pork Chops  2 pints cherry tomatoes (tri-colored if available), cut in half   8 ounces fresh mozzarella cheese, cut into 8 slices  4 tablespoons olive oil, divided  2 tablespoons fresh basil, chopped  Salt and pepper to taste

Directions

Prepare a grill pan or outdoor grill with non stick cooking spray and preheat until medium high. In a medium mixing bowl, toss tomatoes and basil with 3 tablespoons of olive oil. Salt and pepper to taste and set aside.Brush pork chops with remaining 1 tablespoon of olive oil and sprinkle liberally with salt and pepper. Place on a preheated hot grill and cook until done. This will require approximately 4-6 minutes per side depending on the thickness of your pork chops.Once one side of your pork chops are cooked and you have turned them over, top each cooked side of the pork chop with a slice of mozzarella cheese and close the lid on your grill to allow the cheese to melt (if using a grill pan, you can cover the chops with a large overturned saute pan). Place two pork chops on each plate and top with a large helping of the tomato basil mixture...

Wonderful Layered Salad

Wonderful Layered Salad
This updated, new kind of layered salad is really good.  Place it in a nice clear bowl or trifle serving dish.  And, best of all it is only 182 calories per serving (recipe makes 10 servings as a side dish).  It is also low fat....So Enjoy my family and friends!!!

Ingredients

4 cups torn mixed greens1 15-ounce can garbanzo beans, rinsed and drained1 cup red and/or yellow cherry tomatoes, quartered or halved1 cup thinly sliced fresh fennel bulb or celery1 cup chopped yellow and/or red sweet peppers (1 large)1 cup diced cooked turkey ham (6 ounces)1/4 cup thinly sliced green onions1 cup light mayonnaise dressing or salad dressing2 tablespoons milk1 tablespoon snipped fresh fennel tops or 1 teaspoon fennel seed, crushed1/8 teaspoon ground white or black pepper3/4 cup shredded reduced-fat or smoke-flavored cheddar cheeseDirections

Place mixed greens in the bottom of a 2-1/2-quart clear salad bowl. Layer in the following order: garbanzo beans, tomatoes, sliced fennel or celery, sweet peppers, turkey ham, and green onions.For dressing, stir together mayonnaise or salad dressing, milk, snipped fennel tops or fennel seed, and white pepper. Spread the dressing over the top of the salad, sealing to the edge of the bowl. Cover tightly with plastic wrap. Chill for 4 to 24 hours.Before serving, top salad with cheese; toss gently to mix. Makes 10 side-dish servings

Oreo Cheesecake Cupcakes

OREO CHEESECAKE CUPCAKES:
Ingredients

22 Oreos, 16 left whole, and 6 coarsely chopped

2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)

1/2 cup sugar

1/2 tsp vanilla extract

2 large eggs, room temperature, lightly beaten

1/2 cup sour cream

Pinch of salt

Directions

Preheat oven to 300 F.

Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.

Place 1 whole Oreo in the bottom of each lined cup.

Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.

Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.

Beat in the sour cream and salt.

Stir in chopped cookies by hand.

Pour the batter into the prepared tins, filling each almost to the top.

Bake, rotating pan halfway through, until filling is set, 20-24 minutes.

Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours

Pasta with Baked Ricotta

I was a little skeptical about baking ricotta cheese, but it makes it firm and creamy and a little more solid than it is right out of the container. I made fresh pasta for this because I’m now completely obsessed with it, but of course you can use dried if you want to. Taste your sauce before you add any sugar, because some brands of canned tomatoes already taste pretty sweet.




Recipe:

1 15-ounce container ricotta (I used part-skim), drained in a cheesecloth-lined strainer for a few hours

2 tbsp olive oil, divided

salt and pepper

1 tsp dried oregano

1 onion, finely chopped (optional for those who do not like onions)

2 cloves garlic, finely chopped

1 28-ounce can whole tomatoes in juice

3 tbsp balsamic vinegar

1/2 tsp sugar (if needed)

1 pound wide pasta, such as pappardelle

a handful of fresh basil, torn

1/2 cup freshly grated parmesan



After you’ve drained the ricotta, preheat the oven to 400F. Put a piece of parchment on a baking sheet and put the ricotta in the center. Flatten it so you have a 1″ thick disk.

Rub all over with 1 tbsp olive oil, then sprinkle with oregano, salt and pepper. Bake for about 15 minutes, then remove and set aside.

Bring a large pot of salted water to a boil to cook the pasta.

Heat the other tablespoon of olive oil in a large saucepan. Add the onion and garlic and cook over medium until soft, 3 or 4 minutes.

Add the tomatoes and simmer for about 15 minutes, then crush the tomatoes with a spoon. Taste and add sugar (optional), salt, pepper, and balsamic vinegar.

When the pasta is cooked, drain and reserve some of the pasta water.

Toss the cooked with the sauce and a tablespoon or two of pasta water and the tomato sauce, and basil. Crumble up the ricotta and add to the pasta with the parmesan cheese.

Caesar Pepperoni Pasta Salad

 Caesar  Pepperoni Pasta Salad

 This is easy to make, very flavorful and is an attractive dish to take to picnics and other summertime gatherings."

Ingredients: (aprox 4 servings)

1 1/2 cups uncooked medium pasta shells

1 cup cubed mozzarella cheese

1 (3.25 ounce) package sliced pepperoni, quartered

1 cup fresh broccoli florets

1/2 cup prepared Caesar salad dressing



Directions:

1. Cook the pasta according to package directions. In a large bowl, combine the mozzarella cheese, pepperoni and broccoli. Drain pasta and rinse in cold water; add to the pepperoni mixture. Drizzle with salad dressing; toss to combine. Refrigerate until serving

"HONEY DO" COCKTAIL

"HONEY DO" COCKTAIL:

Serve up this “Honey Do” Cocktail, and tell him there are no chores on Father’s Day! Made with fresh honeydew melon, lime juice, and your choice of gin, vodka or rum, this is a refreshing cocktail that’s perfect for enjoying at summer get-togethers. –

Ingredients

• 1/2 of a honeydew melon, seeded, peeled, and cubed
• 1/2 cup gin (vodka or rum may be substituted for the gin)
• juice of 2 limes

Directions

1. Place all ingredients in a blender. Blend until smooth. Serve over ice.
2. Garnish with melon balls and fresh mint

RICE SALAD w/Vinaigrette

RICE SALAD w/VINAIGRETTE

Ingredients

RICE SALAD
1/2 c	sliced or slivered almonds, roasted
4 c	chicken broth
2 Tbsp	olive oil, extra virgin
1/2 tsp	salt
2 c	basmati rice
3/4 c	fresh chopped parsley
1	lemon, zested
1 md	orange, zested
1 c	chopped green onion
VINAIGRETTE
1/2 c	olive oil, extra virgin
3 Tbsp	fresh lemon juice
1/4 c	fresh orange juice
2 Tbsp	soy sauce
1 Tbsp	honey
1 1/2 tsp	ground cumin
	salt and freshly ground pepper to taste

 

The Kitchen Crew has awarded
Kelly Phillips
1 Blue Ribbon!

 

This is an incredible salad to serve with grilled Tilapia on a hot summer day or on a cold winter day. You don't have to worry about keeping it cool or warm...Great choice for a  picnic or potluck.

                                                 

 

 

Preheat oven to 350 degrees.Place the almonds on a baking sheet and cook for 5 minutes.

                               

 For rice salad:
In a meduim sauce pan, bring the chicken broth, salt and and oil to a boil. Stir in rice. Place lid on sauce pan and reduce to a simmer for 40 minutes or until rice is tender. Let rice sit for 5 minutes then place in large serving bowl. Fluff rice with fork. After rice has completely cooled, add parsley, orange zest, 1/2 of lemon zest, green onions and 1/4 cup of the almonds. Toss.

 

For the vinaigrette:
In a blender combine olive oil, orange juice, lemon juice, soy sauce, honey and cumin. Blend until smooth. Season with salt and fresh ground pepper.

 

Pour the vinaigrette over the rice and toss well. Garnish with remaining lemon zest and almonds.

 

Serve at room temperature.

Perfect Peaches w/Crumb Topping Cake

PERFECT PEACHES w/ CRUMB TOPPING CAKE:

Ingredients

- 1 3/4 c unsifted flour - 3/4 c sugar - 1/2 tsp salt - 1 Tbsp dry yeast - 2 Tbsp margarine, softened - 1/2 c hot tap water - 1 egg at room temperature

- 1/4 c brown sugar - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 2 Tbsp margarine - 1 can(s) 16 oz. drained sliced peaches - confectioners sugar frosting

Directions

1. Combine 1/2 cup flour, sugar,salt and undissolved yeast.
2. Add 2 tablespoons softened margarine and hot tap water to dry ingredients. Beat 2 minutes at medium speed, scrape sides often
3. Add egg and 1/2 cup flour, beat on high 2 minutes
4. stir in 1/2 cup flour to make stiff batter
5. spread in 9" greased baking pan.
6. Combine remaining 1/4 cup flour, brown sugar, cinnamon, nutmeg and cut in 2 tablespoons margarine until crumbly. Sprinkle over cake
7. Arrange peach slices over top
8. Cover and let rise 1 hour or until doubled in draft free, warm place.
9. Bake 400 degrees 25 minutes or until done. Cool in pan 10 minutes, then turn onto wire rack or serving platter ( I kept mine in baking dish)
10. Drizzle with confectioners sugar frosting.....ENJOY!!!

 

ROSE VICTORIA'S GRILLED SALMON

ROSE VICTORIA'S GRILLED SALMON:

"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets."

Ingredients:

1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste

1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil

Directions:

1.	Season salmon fillets with lemon pepper, garlic powder, and salt.
2.	In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3.	Preheat grill for medium heat.
4.	Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork

Favorite Grilled Chicken Recipe

About This Recipe

"These delicious chicken breasts are stuffed with basil, garlic and parmesan cheese. Then they're grilled to perfection while basting with a lemon butter sauce. One of my favorite grilled chicken recipes. 

Ingredients

Sauce

• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon butter, melted

Stuffing

• 1/4 cup fresh parmesan cheese, grated
• 2 -3 tablespoons fresh basil, snipped or 2 teaspoons dried basil, crushed
• 1 tablespoon butter, melted
• 2 garlic cloves, minced
• 4 medium boneless skinless chicken breast halves ( about 1 to 1-1/2 pounds)

Directions

1. Preheat outdoor grill.
2. For sauce, in a small bowl combine lemon zest, lemon juice and one tablespoon melted butter. Set aside.
3. For stuffing, in a small bowl, combine parmesan, basil, one tablespoon butter, and garlic. Set aside.
4. Place each chicken piece between 2 pieces of plastic wrap.
5. Use the flat side of a meat mallet (or the heel of your palm) to pound chicken into rectangles about 1/8-inch thick.
6. Remove plastic wrap and spread stuffing on chicken.
7. Fold in sides of each chicken breast and roll up, securing with a toothpick.
8. Grill over medium heat for about 20 minutes or until juices run clear and chicken is no longer pink.
9. Brush sauce over chicken during the last 10 minutes of

Overnight Baked French Toast Casserole

OVERNIGHT  BAKED FRENCH TOAST CASSEROLE:

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole

So Easy...So Good...Baby Back Ribs

SO EASY...SO GOOD...BABY BACK RIBS:

Ingredients

1 or 2	racks of baby back ribs
	enough rib rub of your choice to liberally coat
1	juice from 1 lemon
1/2 c	water
	enough bbq sauce of your choice to coat. (I use sweet baby rays)

 

Directions

 

Rinse and cut the ribs into sections you like. I usually cut two bones. Don't worry about that membrane on the concave side, just forget about it.

 

Rub them down well, front and back with the rub.

 

Put lemon juice and water in a crock pot. (I use a large one)

 

Pile the ribs in haystack style, so they have room for air to circulate.

 

Cook on low for SIX hours, DON'T lift the lid to check. You should start smelling them at 5:30+

 

Remove when they're done and using a pastry brush, liberally coat them with BBQ sauce of your choosing. They will be falling off the bone tender and juicy...

MEXICAN STYLE MANICOTTI

MEXICAN STYLE MANICOTTI:

Ingredients

- 1 lb lean ground beef - 2 c mexican blend shredded cheese - 1 can(s) refried black beans (bush's) - 1 pkg taco seasoning mix - 1 jar(s) 16 oz. picante sauce

- 2 c sour cream - 2 green onions, sliced - 1 small can(s) sliced black olives - 2 c water, warm - 1 bx manicotti shells

Directions

1. Mix raw ground beef with taco seasoning, 1 cup of cheese and 1 can refried black beans. Using the uncooked manicotti shells, stuff the meat mixture into the shells and place in a large baking dish that has been sprayed with cooking spray. Pour the jar of picante over the stuffed shells then pour on the 2 cups of warm water. Cover with foil and bake in 350 degree oven for 1 hr to 1 1/2 hrs. When shells are done and dish is bubbly top with sour cream, reserved cheese and olives. Put back in oven for 5-10 minutes. Remove from oven and top with green onions.
PLEASE NOTE YOU DO NOT COOK GROUND BEEF BEFORE STUFFING SHELLS AND YOU DO NOT PRE-BOIL THE MANICOTTI SHELLS.....

Nice & Easy French Toast Kebabs

NICE AND EASY FRENCH TOAST KEBABS:

Ingredients

• 8 large eggs, lightly beaten
• 2/3 cup nonfat buttermilk
• pinch of salt
• 1/4 teaspoon vanilla extract
• 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
• 4 tablespoons unsalted butter
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries
• 2 bananas, sliced
• Maple syrup (optional)

Directions

1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired...Enjoy!!!

YUMMY..CINNAMON ROLL PANCAKES

Cinnamon Roll Pancakes

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

Refreshing Flavored Water

Refreshing Flavored Water:
Ingredients


1 small  cucumber, cleaned and sliced
1/4 medium honeydew melon, peeled, seeded, and sliced
Fresh Mint Leaves

Place cucumber, honeydew melon, and mint leaves in a large pitcher. Fill pitcher with water. Cover and chill for at least 4 hours or up to 3 days. Strain mixture; discard solids. Pour water into tall glasses over ice. If desired, garnish with additional fresh mint.



Nutrition information

Per serving: Calories 16, Total Fat 0 g, Saturated Fat 0 g, Carbohydrate 4 g, Fiber 0 g, Protein 0

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables
Ingredients

For the Balsamic glaze:

1 1/2 cups balsamic vinegar, preferably aged

1 tablespoons brown sugar

2 tablespoons honey



1/2 cup balsamic vinegar, preferably aged

1/4 cup extra-virgin olive oil

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

1 teaspoon granulated garlic

3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick

2 celery roots, trimmed and cut in 1/4-inch slices

3 large red onions, cut into rounds, 3/8-inch thick

2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick

4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick



Oil, for brushing grill

Directions

For the Balsamic glaze:



In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.





In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.





Preheat grill to medium-high.





Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.





Drizzle veggies with remaining glaze and serve on a warm platter

FRESH LAYERED FRUIT SALAD

Fresh Layered Fruit Salad:
Ingredients


2 cups sliced fresh peaches

2 cups fresh blueberries

2 cups sliced fresh strawberries

2 cups halved green grapes

1 (8 ounce) package reduced fat cream cheese

1/2 cup confectioners' sugar1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed

1/4 cup chopped pecans

Directions

1.In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

GRILLED FRIES WITH SPECIAL SAUCE

GRILLED FRIES WITH SPECIAL SAUCE:
Ingredients


1 cup mayonnaise

2 cloves garlic, smashed to a paste

1 teaspoon finely grated orange zest

1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred

1 1/2 teaspoons finely chopped fresh thyme leaves

1/4 teaspoon smoked paprika

1 tablespoon honey

Kosher salt and freshly ground black pepper

6 russet potatoes, scrubbed

1/4 cup canola oil

1 1/2 teaspoons finely chopped fresh thyme leaves

Directions

In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.



Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.



Heat the grill to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the mayonnaise.



.

Moist Delish Pineapple Pecan Cake

Ingredients


- 1 1/2 c sugar

- 2 c flour

- 1/2 tsp salt

- 2 eggs

- 1 tsp baking soda

- 1 lg (18 oz. can), crushed pineapple in its own juice (

including juice) - 1 c brown sugar

- 1 c chopped pecans

- 1 c evaporated milk

- 1/2 c sugar

- 1 stk margarine

- 1 tsp vanilla



Directions

1. Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13" pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.



2. Cook the following ingredients until mixture comes to a rolling boil: 1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.



3. AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!! Should be kept refrigerated.

MARSHMALLOW CARAMEL POPCORN..OH SOOO GOOD!!!

MARSHMALLOW CARAMEL POPCORN:

• 1 package microwave popcorn popped
• 1/2 cup butter
• 1 cup brown sugar
• 2 Tbsp. light corn syrup or honey
• 1/2 tsp. vanilla
• 12 large marshmallows 
• Instructions

1. Pop popcorn until done, remove any unpopped kernels.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla and marshmallows.
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6. Store in an airtight container.

HALF THE CALORIES SHRIMP SCAMPI

HALF THE CALORIES SHRIMP SCAMPI
3 oz extra virgin olive oil
2 lbs large shrimp; peeled and deveined
1 lb whole wheat linguini
1 1/2 cups dry white wine
1/3 cup fresh lemon juice (around 1 1/2 lemons)
1/2 cup low-sodium chicken broth
1 1/2 tbsp minced garlic
1 cup halved cherry tomatoes
1 tsp kosher salt
1/2 tsp cracked black pepper
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh basil

What you do:

Bring a large pot of salted water to a boil.

Meanwhile, heat extra virgin olive oil in a large sauté pan over medium high heat. Working in batches; sauté shrimp 2 minutes on each side or until just cooked through. Transfer to a side plate and repeat with remaining shrimp. Drain any excess oil from the pan.

At this time, the water should be boiling. Cook linguini according to package. Drain, rinse under cold water and set aside. Drizzle a little extra virgin olive oil to prevent sticking.

Meanwhile, add white wine, lemon juice, chicken broth and garlic to the sauté pan. Cook over medium high heat until liquid has reduced by half, approximately 6 minutes. Whisk in the tomatoes, salt and pepper.

Reduce heat to medium and add shrimp and linguini to reheat. Toss to evenly coat with sauce and heat through for about 1 minute.

Transfer to a large serving bowl or individual bowls. Sprinkle evenly with parsley and basil. Serve immediately.