RECIPE NEWSLETTER #8: AUGUST 1, 2007
RECIPES IN THIS NEWSLETTER
CARAMEL-PECAN ROLLS
ENGLISH MUFFIN BREAKFAST PIZZA
FESTIVE SIDE SALAD
RIGATONI WITH SWISS CHARD
FANTASTIC GRILLED CORN ON THE COB
BARBEQUE BUTTER (ACCOMPANYING RECIPE)
CAESER BUTTER (ACCOMPANYING RECIPE)
TOMATO & HERB BUTTER (ACCOMPANYING RECIPE)
THAI STYLE PUMPKIN SOUP
CUCUMBER, YOGURT, & DILL SOUP
GOULASH SOUP
JENNIFER'S TACO SALAD
GREEN-GREEN GAUCAMOLE
FAVORITE TOPPED DEVILED EGGS
ANDREW'S GUACAMOLE DIP
OLIVE SPREAD
MINI NEW POTATO BITES
ONE BOWL CHEDDAR BISCUITS
COPYCAT "RED LOBSTER" CHEDDAR CHEESE BISCUITS
LISA'S CHOCOLATE CHIP ORANGE MARMALADE ZUCHINNI BREAD
ASIAN-STYLE BEEF STEW WITH SWEET POTATOES
TURKEY STROGANOFF NOODLE TOSS
MARGARITA SHRIMP SKEWERS
BALSALMIC PORTOBELLO BURGERS
CHILLE RELLENO CASSEROLE
GREEK MARINATED HALIBUT
ROASTED VEGETABLE LASAGNE
TENDER BAKED TACO CHICKEN
OPEN FACED CORDON BLEU
PEACH PARTY PUNCH
SPLASH OF CITRUS PUNCH
LEMON PINEAPPLE FIZZ
APPLETINI
LEMON LIME FLOAT
ICED APPLE TEA
CRANBERRY RASPBEERY BREEZE
LIGHT COFFEE ICE CREAM
STRAWBERRY ICE CREAM
BOSTON CREAM PIE
IRISH COFFEE PIE
COOL & EASY STRAWBERRY PIE
KIDS' FAVORITE CHOCOLATE CHIP MUFFINS
PUMPKIN BROWNIES
PUMPKIN CARROT SWIRL BARS
CREAM CHEESE TOPPING (ACCOMPANYING RECIPE)
DECADENT RASPBERRY BROWNIES
STRAWBERRY & CREAM CHEESE FUDGE BROWNIES
CHOCOLATE ECLAIR ICEBOX DESSERT
BUTTER CREAM ICING
WHIPPED CREAM FROSTING
CHOCOLATE DUNK COOKIES
CHOCOLATE DUOS
CROCK POT PEACH COBBLER
BLUEBERRY CHEESECAKE
TRAIL MIX CAMPWICH
WRAP 'N BAKE HOT DOGS
VEGGIE CREAM CHEESE PIZZA
CHICKEN QUESADILLA
SOURCES USED IN THIS NEWSLETTER
KRAFTFOODS.COM
SAN DIEGO UNION TRIBUNE
ALLRECIPES.COM
FAMILYCIRCLEMAGAZINE.COM
FOODNETWORK.COM
SAN DIEGO UNION TRIBUNE SUNDAY EDITION COUPON INSERTS
PREVENTION.COM 7-2002
LIBBYS.COM
GOURMETMAGAZINE.COM 5-2007
MARTHASTEWARTLIVING.COM 6-2006
D.LIFE.COM 7-11-07
RECIPESBYCINDY.HOMESTEAD.COM
CBSNEWS.COM
DUNCANHINES.COM
STARTSAMPLING.COM
DIABETIC-RECIPIES.COM
REVOLUTIONHEALTH.COM
ANGELA (RECIPE CLUB MEMBER FROM ARIZONA)
LORI (RECIPE CLUB MEMBER FROM VIRGINIA)
CHRIS (RECIPE CLUB MEMBER FROM OKLAHOMA)
TERRY (RECIPE CLUB MEMBER FROM NEW JERSEY)
BARBRA (RECIPE CLUB MEMBER FROM MISSOURI)
MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS)
STEPHANIE (RECIPE CLUB MEMBER FROM ARIZONA)
DEBORAH (RECIPE CLUB MEMBER FROM TENNESSEE)
MELODIE (RECIPE CLUB MEMBER FROM FLORIDA)
LISA (RECIPE CLUB MEMBER FROM CONNETICUTT)
JENNIFER (RECIPE CLUB MEMBER FROM VIRGINIA)
SOURCES USED FOR THE SPECIAL INSERTS
WEBMD.COM
NATUREMADE.COM
REDBOOKMAGAZINE.COM
RECIPES
BREAKFAST:
CARAMEL-PECAN ROLLS
ENGLISH MUFFIN BREAKFAST PIZZA
SIDES:
FESTIVE SIDE SALAD
RIGATONI WITH SWISS CHARD
FANTASTIC GRILLED CORN ON THE COB
BARBEQUE BUTTER (ACCOMPANYING RECIPE)
CAESER BUTTER (ACCOMPANYING RECIPE)
TOMATO & HERB BUTTER (ACCOMPANYING RECIPE)
SOUPS:
THAI STYLE PUMPKIN SOUP
CUCUMBER, YOGURT & DILL SOUP
GOULASH SOUP
SALADS:
JENNIFER'S TACO SALAD
APPETIZERS:
GREEN-GREEN GAUCAMOLE
OLIVE SPREAD
FAVORITE TOPPED DEVILED EGGS
ANDREW'S GUACAMOLE DIP
MINI NEW POTATO BITES
ONE BOWL CHEDDAR BISCUITS
COPYCAT "RED LOBSTER" CHEDDAR CHEESE BISCUITS
LISA'S CHOCOLATE CHIP ORANGE MARMALADE ZUCHINNI BREAD
MAIN DISHES:
ASIAN-STYLE BEEF STEW WITH SWEET POTATOES
TURKEY STROGANOFF NOODLE TOSS
MARGARITA SHRIMP SKEWERS
BALSALMIC PORTOBELLO BURGERS
CHILLE RELLENO CASSEROLE
GREEK MARINATED HALIBUT
ROASTED VEGETABLE LASAGNE
TENDER BAKED TACO CHICKEN
SANDWICHES:
OPEN FACED CHICKEN CORDON BLEU
BEVERAGES:
PEACH PARTY PUNCH
SPLASH OF CITRUS PUNCH
LEMON PINEAPPLE FIZZ
APPLETINI
LEMON LIME FLOAT
ICED APPLE TEA
CRANBERRY RASPBERRY BREEZE
COOKIES:
CHOCOLATE DUNK COOKIES
CHOCOLATE DUOS
BROWNIES & MUFFINS:
PUMPKIN BROWNIES
DECADENT RASPBERRY BROWNIES
KIDS' FAVORITE CHOCOLATE CHIP MUFFINS
PUMPKIN CARROT SWIRL BARS
CREAM CHEESE TOPPING (ACCOMPANYING RECIPE)
STRAWBERRY & CREAM CHEESE FUDGE BROWNIES
BREADS:
LISA'S CHOCOLATE CHIP ORANGE MARMALADE ZUCHINNI BREAD
PIES:
COOL & EASY STRAWBERRY PIE
BOSTON CREAM PIE
IRISH COFFEE PIE
DESSERTS & FROSTINGS:
CHOCOLATE ECLAIR ICEBOX DESSERT
BUTTER CREAM ICING
WHIPPED CREAM FROSTING
CROCK POT COBBLER
BLUEBERRY CHEESECAKE
--------------------------------------------------------------------------------------------------------------------------------------
BREAKFAST
CARAMEL-PECAN ROLLS **BREAD MACHINE RECIPE**
SOURCE: BARBRA (RECIPE CLUB MEMBER FROM MISSOURI) 7-06-07
YIELDS: 1 SINGLE BREAD LOAF
INGREDIENTS:
(For Bread)
1 cup water
2 tablespoons margarine OR butter, softened
1 egg
3 1/4 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 teaspoons yeast
(For Topping)
!/3 cup margarine OR butter, melted
1/2 cup brown sugar
1 tablespoon corn syrup
1/2 cup granulated sugar
2/3 cup pecan halves
INSTRUCTIONS:
Place all dough ingredients into bread machine in the order listed. Select the dough cycle & start. Grease a 13x9x2-inch rectangle baking pan. Mix 1/3 cup margarine, brown sugar, corn syrup, & pecan halves. Spread the mixture into the pan. Mix a 1/2 cup of granulated sugar & the cinnamon. Flatten the dough with your hands OR a rolling pin in a 15x10-inch rectangle. Spread with 2 tablespoons of butter. Sprinkle with the cinnamon/sugar mixture. Roll up tightly, beginning at the 15-inch side. Pinch the edge of dough into the roll to seal. Cut the roll into 1-inch slices. Place into the greased prepared pan. Cover, let rise in a warm place for about an hour OR until doubled. Heat the oven to 375 degrees. Bake for 22 to 27 minutes OR until golden brown. Immediately invert the pan onto a heat proof serving plate. Let pan remain a minute so caramel can drizzle over rolls.
ENGLISH MUFFIN BREAKFAST PIZZA **DIABETIC RECIPE**
SOURCE: DIABETIC-RECIPES.COM 7-30-07
YIELDS: 1 SERVING
INGREDIENTS:
2 tablespoons reduced fat cream cheese
1 teaspoon reduced fat sour cream
1/2 English muffin
1 small peach, peeled & sliced
1/2 teaspoon light brown sugar
Ground cinnamon to taste
INSTRUCTIONS:
Preheat the broiler. In a small bowl, combine the cream cheese & sour cream. Spread evenly over the English muffin half. Arrange peach slices on top. Sprinkle with some cinnamon & the brown sugar. Broil until the cream cheese browns around the edges, about 2 minutes. Cut in half OR quarters, & eat warm.
Per serving: 185 calories (33% calories from fat)
6 grams protein
7 grams fat (4.3% saturated fat)
25 grams carbohydrates
3 grams fiber
22 grams cholesterol
258 milligrams sodium
SIDES
FESTIVE SIDE SALAD
SOURCE: KRAFTFOODS.COM 7-08-07
RECIPE RATING: 5 STARS
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
YIELDS: 8 SERVINGS
INGREDIENTS:
8 cups baby spinach, washed
2 medium pears, washed & sliced
1 medium red onion, sliced
3/4 cup cashews, chopped (optional)
1 cup "Light Raspberry Vinaigrette Reduced Fat Dressing", any variety of your choice
INSTRUCTIONS:
Combine spinach, pears, sliced onion, & chopped cashews (if using) in a large salad bowl. Toss with dressing before serving.
**Make Ahead**: Combine all ingredients except the pears & the dressing. Slice the pears & toss them with the dressing. Refrigerate the salad & the pears separately until ready to use. Toss the salad with the pear mixture just before serving.
**Nutritional Bonus**: The spinach provides a good source of vitamins A & C.
RIGATONI WITH SWISS CHARD
SOURCE:MARTHASTEWARTLIVING 6-2006
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
YIELDS: 4 SERVINGS
INGREDIENTS:
1 pound rigatoni OR other tubular pasta
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
2 medium shallots, finely chopped
1 1/2 pounds Swiss Chard, leaves cut into 1/2-inch strips & stems cut into 1/2-inch pieces**(please read recipe notes below)
2 tablespoons finely grated lemon zest (about 2 lemons)
1/2 cup dry white wine
1/2 teaspoon dry red pepper flakes
1/3 cup fresh ricotta cheese
1/3 cup pine nuts(about 1 1/2 oz., toasted
Freshly grated parmesan cheese, for sprinkling
Salt & Fresh ground pepper
INSTRUCTIONS:
Bring a large pot of water to a boil. Add 2 tablespoons of salt & the pasta; cook for 3 minutes less than the package indicates. Drain. Heat the butter & oil in a large dutch oven OR large skillet over MEDIUM heat about one minute. Add garlic & shallots; cook, stirring, until fragrant, approximately 2 minutes. Stir in the chard, lemon zest, wine, 1 teaspoon salt, & the red pepper flakes; season with black pepper.Cook, covered, stirring occasionally until the chard has just wilted, about 2 to 3 minutes. Stir in the pasta, ricotta, & pine nuts. Cook until the pasta is al dente, about 3 to 4 minutes. Divide among 4 serving dishes. Sprinkle with parmesan cheese.
**Recipe Notes**: I've done some research on Swiss Chard, & it is a variety of the beet. It can be bought at most organic produce stores. It looks like stringy lettuce. This information came from supermarketguru.com.
FANTASTIC GRILLED CORN ON THE COB
SOURCE: KRAFTFOODS.COM 7-9-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 5 MINUTES
TOTAL TIME: 25 MINUTES
YIELDS: 4 SERVINGS (ONE EAR OF CORN EACH)
INGREDIENTS:
4 ears of corn
1/4 cup (1/2 stick) butter, softened
1 teaspoon fresh parsley, chopped
2 tablespoon "Kraft 100% Grated Parmesan Cheese"
INSTRUCTIONS:
Preheat the grill to MEDIUM-HIGH heat. Husk the corn;remove the silk. Rinse under cold water; shake off excess water. Wrap corn individually in aluminum foil. Grill for 15 to 20 minutes OR until corn is tender, turning ocassionally. Remove from the grill; unwrap corn. Mix butter, parmesan cheese & parsley; spread onto corn.
BARBEQUE BUTTER (ACCOMPANYING RECIPE)
SOURCE: KRAFTFOODS.COM
Substitute 2 tablespoons barbeque sauce for the cheese & the parsley.
CAESAR BUTTER (ACCOMPANYING RECIPE)
SOURCE: KRAFTFOODS.COM
Substitute 2 tablespoons "Kraft Classic Caesar Salad Dressing" for the cheese & the parsley.
TOMATO & HERB BUTTER (ACCOMPANYING RECIPE)
SOURCE: KRAFTFOODS.COM
Substitute 2 tablespoons "Kraft Sun-Dried Tomato Viniagrette Salad Dressing" for the cheese & the parsley.
SOUPS
THAI STYLE PUMPKIN SOUP
SOURCE: LIBBYS.COM
YIELDS: 4 SERVINGS
INGREDIENTS:
2 cups water
1 can (15 oz.
1 can (11.5oz fl. oz.
3 low sodium vegetable bouillon cubes
1 teaspoon fresh ginger, finely chopped OR 3/4 teaspoon ground ginger
2 cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2tablespoons green onions, finely chopped
1/4 cup cilantro, finely chopped, divided
2/3 cup (5 fl.oz. can) evaporated fat free milk
INSTRUCTIONS:
Combine water, pumpkin, nectar, bouillon, ginger, garlic, & crushed red pepper in a large saucepan. Bring to a boil, stirring ocassionally. Reduce heat to LOW. Stir in peanut butter, vinegar, green onion & 1 tablespoon cilantro. Cook, stirring ocassionally for 5 to 8 minutes OR until the soup returns to a boil. Stir in the evaporated milk. Sprinkle with the remaining cilantro before serving.
**For Freeze Ahead**: Prepare as ahead, do not sprinkle with the remainig cilantro. Cool the soup completely. Place in an airtight container; freeze for up to 2 months. Thaw overnight in the refrigerator. Heat in a medium saucepan over MEDIUM heat, stirring ocassional for 15 to 20 minutes OR until heated through. Sprinkle with remaining cilantro before serving.
CUCUMBER, YOGURT & DILL SOUP **DIABETIC RECIPE**
SOURCE: D.LIFE.COM 7-11-07
YIELDS: RECIPE DOES NOT SPECIFY
INGREDIENTS:
4 pounds cucumber, peeled, seeded & chopped
1 small onion, sliced
3 tablespoons cider vinegar
3 tablespoons fresh dill, coarsely chopped
6 cups "99% fat free low sodium" chicken broth
2 cups water
1/2 cup milk
Salt & Pepper to season & to taste
1 to 1 1/2 cups plain lowfat yogurt
Chopped fresh dill (for garnish)
Cucumber slices (for garnish)
INSTRUCTIONS:
Put the cucumbers, onions, vinegar, dill, chicken broth & the water into a large stock pot & bring it to a boil over HIGH heat while stirring. When it comes to a boil, lower to MEDIUM-LOW heat & let simmer partially covered for about 30 minutes until the cucumbers are soft. Let cool & then put into a blender OR a food processor & blend until smooth. When it is smooth, put in in a bowl & stir in the milk, salt, & pepper. Cover & chill for at least 4 hours. Put a scoop of yogurt in serving bowls & pour the soup over the yogurt. Cool, refreshing cucumber soup!
Nutritional Information: Calories: 58
Calories From Fat: 19%
Total Fat: 1 gram
Saturated Fat: 0 grams
Carbs: 8 grams
Fiber: 2 grams
Sugars: 5 grams
Cholesterol: 2 grams
Proteins: 4 grams
Sodium: 222 mg
GOULASH SOUP **GERMAN RECIPE**
SOURCE: RECIPESBYCINDY.HOMESTEAD.COM 7-21-07
PREP TIME: APPROXIMATELY 90 MINUTES
YIELDS: RECIPE NOT SPECIFIC
INGREDIENTS:
2 pounds beef, cut into cubes
2 tablespoons oil OR butter
4 medium onions, chopped
1 clove garlic, minced
2 tablespoons paprika
Salt & Pepper to taste
4 medium potatoes, cubed
1 teaspoon carraway seed
3 tablespoons tomato paste
1 bay leaf
1/2 cup red wine
3 cups water
2 cups beef broth
INSTRUCTIONS:
Brown the meat in oil OR butter. Add the onions & garlic & fry until the onions are transluscent. Add the paprika, bay leaf, carraway seeds, water, & broth. Bring to a boil, cover, & simmer for about 45 minutes. Add the potatoes & simmer for an additional 45 minutes. Stir in the tomato paste & the red wine. Salt & pepper to taste. Remove the bay leaf before serving.
SALADS
JENNIFER'S TACO SALAD
SOURCE: JENNIFER ( RECIPE CLUB MEMBER FROM VIRGINIA) 7-29-07
YIELDS: RECIPE IS NOT SPECIFIC
INGREDIENTS:
1 pound ground beef, possibly turkey, your choice...
(Jen's own taco seasoning blend):
2 teaspoons minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon corn starch
1/2 teaspoon dried crushed red pepper
1/2 teaspoon garlic powder
1/2 cup water
Extra chopped onion &/OR garlic
INSTRUCTIONS:
Simmer until much of the water is gone. Crumble tortilla chips into a bowl. (Jennifer prefers "Abuelita's" OR "Whole Foods 365 Brand"--she says in her opinion they have more flavor than other tortilla chips.
APPETIZERS
GREEN-GREEN GUACAMOLE **CLASSIC RECIPE**
SOURCE: KRAFTFOODS.COM 7-09-07
RECIPE RATING: 4 STARS
PREP TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES
YIELDS: 1 1/2 CUPS OR 12 SERVINGS (2 TABLESPOONS EACH)
INGREDIENTS:
2 medium avocados, peeled, pitted, & mashed
1/4 cup cream cheese, softened
1/4 cup tomato, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons lime juice
1 clove garlic, juice
Salt & pepper to taste
INSTRUCTIONS:
Mix all ingredients until well blended. Serve with tortilla chips.
**Make It Easy**: Use a pastry blender OR a potato masher to mash the avocado.
**Jazz It Up**: Cover & refrigerate the remainder of any leftover guacamole. Use as a bread spread for your favorite sandwich.
OLIVE SPREAD
SOURCE: STARTSAMPLING.COM 7-30-07
SOURCE: LYNETTE FROM MICHIGAN (MEMBER OF STARTSAMPLING)
PRINTED: WITH PERMISSION OF SARA, ADMINISTRATOR OF STARTSAMPLING.COM
INGREDIENTS:
6 oz. cream cheese, at room temperature
1/2 cup mayonnaise
Mix in:
1/2 cup pecans, chopped
1 cup green salad olives, sliced & chopped
2 tablespoons liquid from the olives
Dash of pepper
INSTRUCTIONS:
Cover & refrigerate overnight.
**Note**: Can use low calorie cream cheese & low calorie mayonnaise. It is just as good. Keeps in the refrigerator for weeks.
FAVORITE TOPPED DEVILED EGGS
SOURCE: KRAFTFOODS.COM 7-10-07
RECIPE RATING: 4 STARS
PREP TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES
YIELDS: 2 DOZEN OR 24 SERVINGS (ONE UNTOPPED DEVILED EGG EACH)
INGREDIENTS:
12 hard cooked eggs
4 oz. (1/2 of an 8 oz pkg.
3 tablespoons light mayonnaise
2 tablespoons white vinegar
2 tablespoons dijon mustard
1 teaspoon sugar
1/8 teaspoon paprika
onion, chopped (optional)
pimento, diced (optional)
Salt & Pepper to taste
INSTRUCTIONS:
Cut the eggs in half lengthwise. Remove yolks into a medium bowl. Add the lowfat cream cheese, mayonnaise, mustard, vinegar, & sugar; mix until well blended. Add the optional ingredients at this time as well. Spoon mixture into a large resealable plastic bag. Cut a small corner from the bag & pipe filling into the egg white halves. Sprinkle with paprika. Add if desired, your choice of toppings, (see below), before serving.
**Country Favorite**: Top with "Bacos", (Found in the salad dressing aisle of your grocery store) & a 1/4 cup finely chopped green onion.
**Italian Style**: Top with 1/2 cup thinly sliced drained jarred sun dried tomatoes that have been packed in oil & a 1/4 cup thinly sliced fresh basil.
ANDREW'S GUACAMOLE DIP
SOURCE: STEPHANIE (RECIPE CLUB MEMBER FROM ARIZONA)
YIELDS: ABOUT 2 CUPS
INGREDIENTS:
2 avocados
3 tablespoons sour cream
1 to 2 tablespoons chunky salsa
Salt to taste
INSTRUCTIONS:
Mash up avocados until chunky & blended. Add the rest of the ingredients & mix well. Guacamole should be chunky.
MINI NEW POTATO BITES
SOURCE: KRAFTFOODS.COM 7-10-07
PUBLISHED BY: STARTSAMPLING.COM
PERMISION TO PRINT: BY ADMINISTRATOR SARA
RECIPE RATING: 4 1/2 STARS
PREP TIME: 20 MINUTES
TOTAL TIME: 1 HOUR, 20 MINUTES
YIELDS: 15 SERVINGS, 2 TOPPED POTATO HALVES EACH
INGREDIENTS:
1 1/2 pounds new potatoes (about 15 potatoes)
4 oz. (1/2 of an 8 oz.
2 tablespoons sour cream
2 tablespoons fresh chives, snipped
2 tablespoons "Kraft 100% Grated Parmesan Cheese"
4 slices bacon, cooked & crumbled
INSTRUCTIONS:
Place the potatoes in a large saucepan; add enough water to cover. Bring to a boil. Reduce heat to MEDIUM -LOW; cook for 15 minutes OR until the potatoes are tender. Meanwhile, mix the cream cheese, sour cream & parmesan cheese & cover. Refrigerate until ready to use. Drain the potatoes. Cool slightly. Cut them in half; cut small piece from bottom of each potato half so the potato lies flat. Place on a serving platter. Top each potato half with one teaspoon of the cream cheese mixture. Sprinkle with the bacon & chives.
**Make Ahead**: These potatoes are delicious served hot OR cold.
**Substitute**: Substitute "Philadelphia Chive & Onion Cream Cheese Spread" for the regular cream cheese for added flavor.
ONE BOWL CHEDDAR BISCUITS
SOURCE: KRAFTFOODS.COM 7-12-07
PUBLISHED BY: STARTSAMPLING.COM
PERMISSION TO PRINT: BY ADMINISTRATOR SARA
RECIPE RATING: 4 1/2 STARS
PREP TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
YIELDS: 12 SERVINGS, 1 BISCUIT EACH
INGREDIENTS:
2 1/4 cups biscuit mix
1/2 cup "Kraft Shredded Cheddar Cheese"
2 tablespoons fresh herbs, recipe is not specific...you can experiment
1/4 cup sour cream
2 tablespoons "Grey Poupon" Dijon Mustard
1/3 cup milk
1 egg, lightly beaten
12 fresh flat leaf parsley leaves
INSTRUCTIONS:
Preheat the oven to 425 degrees. Place the baking mix in a large bowl. Add the cheese & the herbs; stir until combined. Mix sour cream, mustard, & milk in a small bowl. Stir into the baking mix just until combined. Place dough on a surface lightly dusted with baking mix; knead about 10 times. Pat into a 1/2-inch circle. Cut with a 2-inch cutter that also has been dusted with baking mix. Place the biscuits on a baking sheet. Brush each lightly with the beaten egg. Place one parsley leaf on top of each biscuit; lightly brush again with the egg. Bake for 12 to 15 minutes OR until lightly browned. Serve warm.
COPYCAT "RED LOBSTER" CHEDDAR CHEESE BISCUITS
SOURCE: DEBORAH (RECIPE CLUB MEMBER FROM TENNESSEE) 7-12-07
YIELDS: ABOUT ONE DOZEN
INGREDIENTS:
2 cups biscuit mix
1/2 cup COLD water
3/4 cup cheddar cheese, shredded
INSTRUCTIONS:
Mix all the ingredients together & drop by spoonfuls onto a well greased cookie sheet (they do tend to stick). Bake at 450 degrees for 8 to 10 minutes. Meanwhile, combine in a small saucepan, 1/2 cup butter OR margarine, a dash of salt, 1 tablespoon parsley flakes, 1 teaspoon italian seasoning & 1/2 teaspoon garlic powder. Cook until the butter is melted & brush this over the tops of the biscuits as soon as they come out of the oven.
**Recipe Note**: Deborah says she usually has enough butter to go over the biscuits twice.
MAIN DISHES
ASIAN STYLE BEEF STEW WITH SWEET POTATOES
SOURCE: FAMILYCIRCLE.COM 4-25-07
PREP TIME: 15 MINUTES
COOK TIME: 90 MINUTES
YIELDS: 4 SERVINGS
INGREDIENTS:
1 tablespoon vegetable oil
1 pound boneless chuck for stew, cut into 1 to 1 1/2 inch pieces
1 large onion, sliced
2 cups chicken broth
1/4 cup light soy sauce
1/4 cup mirin (**See Recipe Note Below**)
10 nickel-size slices of fresh ginger
1 lemon
1 pound sweet potatoes, peeled & cut into 1-inch chunks
5 ribs celery, cut into 1/2-inch slices
2 small bell peppers, cored, seeded & coarsely chopped
3 tablespoons cornstarch
Parsley for garnish, optional
Salt & Pepper to season & to taste
**Recipe Note**: MIRIN according to Wikipedia.com is a sweet Japanese rice wine similar to sake, but with a lower alcohol content. It is commonly used in Teriyaki sauce. It can be bought in Asian markets.
INSTRUCTIONS:
In a large saucepan, heat oil over MEDIUM-HIGH heat. Add the beef & onions & brown for 5 minutes, turning once. Add the chicken broth & a 1/2 cup water, bring to a simmer, scraping up any browned bits from the bottom of the pan. Add soy sauce, mirin, ginger, salt, & pepper. Zest the lemon & add to the stew. Juice the lemon & reserve the juice. Cover & simmer for 45 minutes, stirring ocassionally. Add the sweet potatoes; simmer for an additional 15 minutes. Add the celery & peppers & simmer for yet another 15 minutes. In a small dish, mix the cornstarch with 2 tablespoons water; stir to the simmering stew & cook for an additional minute OR so. Stir in the lemon juice to taste & serve. Garnish with parsley if desired.
TURKEY STROGANOFF NOODLE TOSS
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-11-06
YIELDS: 4 SERVINGS
INGREDIENTS:
3/4 pound extra wide egg noodles
3 tablespoons unsalted butter, divided use
2 tablespoons all purpose flour
2 cups chicken stock OR broth
2 teaspoons dijon mustard
1/4 cup sour cream
1 tablespoon tarragon leaves, chopped
1 tablespoon extra virgin olive oil
2 pounds turkey breast cutlets, cut into thin strips
1 small onion,sliced
1/3 cup baby gherkin pickles, coarsely chopped, (relish will work), without juice
1/2 cup fresh flat-leaf parsley leaves, (a couple of generous handfuls), chopped
Thickly sliced pumpernickel bread
Salt & Pepper to season & to taste
INSTRUCTIONS:
Bring a large pot of water to a boil over HIGH heat for the egg noodles. Salt the boiling water & cook the noodles al dente. While the water comes to a boil & the noodles cook, heat a medium- skillet over MEDIUM heat. Melt 2 tablespoons of the butter & cook with the flour for 1 minute. Whisk in the chicken stock. Thicken for about 1 to 2 minutes. Stir in the mustard & sour cream, & thicken once again for 2 to 3 minutes. Add the tarragon, remove from the heat, & season with salt & pepper. Heat a large skillet over HIGH heat. Add the olive oil & the remaining tablespoon of butter. Add the turkey strips & onions & cook over HIGH heat until the turkey is brown on both sides, approximately 4 to 5 minutes. Add the chopped pickles OR relish (without juice)...& stir to combine. Add the thickened sauce to the skillet with the turkey. Drain the cooked noodles & add to the skillet with the parsley. Stir thoroughly. Serve with sliced pumpernickel bread.
BALSAMIC PORTOBELLO BURGERS
SOURCE:PREVENTION MAGAZINE JULY 2002
YIELDS: 4 SERVINGS
INGREDIENTS:
1 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 medium red onion, sliced into four 1/2"-thick rounds
1 medium yellow bell pepper, sliced into twelve 1/2"-thick strips
4 medium portobello mushroom caps (5 inches in diameter), stems removed
8 slices italian OR sourdough bread OR
4 round italian OR sourdough rolls, split
4 oz. fat free mozzarella, sliced
1/4 cup fat free OR low fat mayonnaise (optional)
12 to 16 fresh basil leaves (optional)
INSTRUCTIONS:
Preheat the grill to HIGH, & preheat the oven to 450 degrees. In a 1-cup bowl, thoroughly mix the oil, vinegar, & garlic with a fork. If your grill is smaill, grill the onion first, then the bell pepper. Keep them warm on a covered platter while you grill the mushrooms. If your grill is large, grill everything at the same time. Lightly mist the onion & the pepper with cooking spray. Using a basting brush, baste the mushrooms on both sides with the oil & vinegar mixture. Grill according to the times below, OR until tender.
Two-sided grill: Onion-7 to 10 minutes
Pepper-6 to 8 minutes
Mushrooms-8 to 9 minutes
All other grills: Onion-14 to 20 minutes
Pepper-12 to 15 minutes
Mushrooms-15 to 16 minutes
Turn all of the vegetables half way through the grilling time. Put the bread on a baking sheet, & put the cheese on 4 of the slices. When the vegetables are almost grilled, bake the bread until the cheese begins to melt, about 3 to 5 minutes.
To serve: Spread four of the toasted bread slices (without cheese) with 1 tablespoon of the mayonnaise, if using. Then top each with a mushroom & equal amounts of the onion, bell pepper, & 3 or 4 basil leaves, if desired. Top with the melted cheese bread & serve immediately.
**Note**: An excellent source of Vitamins A, B, C, & Calcium
MARGARITA SHRIMP SKEWERS
SOURCE: SAN DIEGO UNION TRIBUNE SUNDAY EDITION COUPON INSERT 8-20-06
PREP TIME: ABOUT 1 HOUR
YIELDS: 4 SERVINGS
INGREDIENTS:
3/4 cup lime juice
14 cup vegetable oil
2 teaspoon lemon pepper
1/2 teaspoon garlic salt
1 pound uncooked large shrimp, peeled & deveined
1 medium red onion, cut into 1/2-inch wedges
2 limes, cut into thin wedges
INSTRUCTIONS:
Combine the first four ingredients & reserve a 1/4 cup. Marinate the shrimp in the remaining marinade for 30 minutes in the refrigerator. Discard used marinade. Thread shrimp, onion, & limes onto 8 skewers. Grill OR broil, brushing with the reserved marinade, until the shrimp turns pink.
CHILE RELLENOS CASSEROLE
SOURCE: ANGELA (RECIPE CLUB MEMBER FROM ARIZONA) 7-10-07
YIELDS: ABOUT 7 TO 8 PEOPLE FOR 1 BATCH
INGREDIENTS:
2 (27 oz.
1 pound monterey jack cheese, shredded
1 pound cheddar cheese, shredded
1 (12 oz.
4 eggs
1 small can tomato sauce, preferred "El Pato"
INSTRUCTIONS:
Split the green chilies & remove seeds. (For a spicier version, leave the seeds). Beat the eggs until well blended & add the milk slowly & beat well. Preheat the oven to 325 degrees. In a 9x13-inch pan, layer the casserole as follows:
Start with a layer of green chilies covoering the bottom of the pan. Layer ALL the monterey jack cheese next. Layer the rest of the chilies on top of the jack cheese, & then add all of the cheddar cheese. Pour the egg & milk mixture over the layered items. Bake for 45 minutes. Remove from the oven, pour the tomato sauce on top& spread evenly. Return to the oven for an additional 15 minutes.
**Recipe Note**: Angela enjoys serving this dish with flour tortilla chips & Mexican rice. She says it is delicious leftover.
GREEK MARINATED HALIBUT
SOURCE: PREVENTION MAGAZINE JULY 2002
YIELDS: 4 SERVINGS
INGREDIENTS:
1/4 cup lemon juice
1/4 cup packed fresh oregano leaves OR
4 teaspoons dried oregano leaves
1 medium scallion, cut into 1-inch lengths
2 teaspoons minced garlic
1 1/4 pound halibut, 3/4-1-inch thick, cut into 4 pieces
1/4 cup crumbled feta cheese (garnish)
1 lemon, thinly sliced (garnish)
INSTRUCTIONS:
Preheat the grill to MEDIUM-HIGH (350 degrees to 400 degrees). In a blender, puree the lemon juice, oregano, scallion, & garlic. Set aside. Rinse the fish, & pat dry with a paper towel. Coat all the surfaces lightly with a olive oil spray, & put into a 1-gallon zip-top plastic bag. Pour the marinade over the fish, & turn to coat all the surfaces. Gently squeeze the air out of the bag before closing, & marinate in the refrigerator for 20 minutes to 1 hour. Place the fish on the grill & cook according to the times below, OR until the internal temperature reaches 135 degrees to 140 degrees on an instant-read thermometer. The fish should be opaque, yet moist in the center. Do not overcook, or it will dry out.
Two sided grill: 5 to 6 minutes.
All other grills: 5 to 6 minutes per side without disturbing/10 to 12 minutes total. If the grill has a lid, close it after turning the fish halfway through grilling time.
Garnish eash fish serving with 1 tablespoon of the feta cheese & lemon slices. Serve with cold orzo pasta mixed with chopped bell peppers, thinly sliced scallion, bottled lowfat viniagrette, & pitted kalamata olives.
**Note**:Grilled fish is kept moist by spraying with olive oil before marinating.
ROASTED-VEGETABLE LASAGNE
SOURCE: GOURMETMAGAZINE.COM MAY 2007
ACTIVE TIME: 1 HOUR
START TO FINISH: 2 1/2 HOURS
YIELDS: 4 SERVINGS
INGREDIENTS:
1 large eggplant (1 1/2 pounds)
3 tablespoons extra virgin olive oil
2 medium zuchinni, trimmed & cut lengthwise into 1/4 inch thick slices
2 red bell peppers, quartered, lengthwise
Salt & Pepper to taste
2 garlic cloves, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3 oz. (1 cup) Italian Fontina, coarsely grated** (see Recipe Note Below)
1 oz. (1/2 cup) Parmigiano-Reggiano** (see Recipe Note Below)
3 tablespoons fresh basil, finely chopped
5 (6 3/4 by 3 1/2 -inch) OR 10 (7 by 6 3/4-inch) NO BOIL lasagne noodles
INSTRUCTIONS:
Put oven racks in upper & lower thirds of oven & preheat oven to 425 degrees. Cut (3 1/3-inch thick lengthwise slices from the center of the eggplant & reserve the remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange the eggplant, zuchinni, & the bellpeppers in 1 layer in the prepared pans. Brush vegetables with the remaining oil & sprinkle with salt & pepper. Roast, switching the positions of the pans halfway through the roasting, until the eggplant & the zuchinni & are browned & tender, 15 to 20 minutes total. Then transfer to a serving plate. Turn peppers over & continue to roast until tender, an additional 10 minutes. Transfer peppers to a bowl & cover & let stand for 10 minutes. Meanwhile, move 1 rack to the middle position in the oven & leave oven on. Peel peppers. While vegetables roast, cook garlic in butter in a 1 1/2 to 2-quart heavy saucepan over MODERATE heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour & cook constantly, about 2 minutes. Add the milk in a slow stream, whisking & bring to a boil. Reduce heat & simmer, whisking constantly for 8 minutes (sauce will thicken when it first comes to a boil). Remove from the heat & cool, stirring occasionally. It now becomes what is know in the cooking world as a BECHAMEL SAUCE. Stir occasionally for 10 minutes. Stir in the cheeses, basil, season to taste with salt & pepper. Soak the lasagne noodle in HOT water just until pliable for 8 to 10 minutes. Spread 2/3 cup of sauce in an 8-inch square baking dish. Drain 1 large noodle OR 2 small noodles on a clean dish towel (NOT TERRY CLOTH) & put over the sauce over in the dish. Top with 1/2 of the zuchinni in 1 layer, 1/2 cup sauce, & another noodle (or 2). Make another layer with all of eggplant, 1/2 cup of the sauce, & another noodle (or 2). Make another layer with all of the bell pepper, 1/2 cup of sauce, & another noodle (or 2). Top with the remaining zuchinni, cover completely with remaining sauce. Bake until golden & bubbly, 25 to 30 minutes. Let stand in the pan on the rack for 20 minutes & serve.**
(**Recipe Notes**): Italian Fontina-- A cow's milk italian cheese. Has milk content of about 45%. Derivatives as "Fontinella", "Fontal" & "Fontella". Soft texture. Suitable for fondue. Fontina is whipped with eggs & cream. Mature Fontina is a hard cheese, has a mild somewhat nutty flavor...while rich with herbs & fruity. It melts well. It can be substituted lots of cheeses including gouda. SOURCE: Wikipedia.
(**Recipe Notes**): Parmigiano-Reggiano--A hard granular cheese, cooked but not pressed...the fresh version of parmesan. Made from cow's milk. Not pasteurized. Minimum aging time is 12 months. SOURCE: Wikipedia
**Cook's Notes**): Vegetables can be roasted & peppers peeled 1 day ahead & chilled & refrigerated. Sauce can be made 1 day ahead. Cover surface with wax paper & chill. Rewarm over LOW heat, stirring often, before serving.
TENDER BAKED TACO CHICKEN
SOURCE: MELODIE (RECIPE CLUB MEMBER FROM FLORIDA) 7-25-07
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
YIELDS: 6 SERVINGS
INGREDIENTS:
1 cup plain OR seasoned dry bread crumbs
1 pkg. taco seasoning mix
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/2 cup mayonnaise
INSTRUCTIONS:
Preheat the oven to 425 degrees. In a small bowl, combine the bread crumbs & taco seasoning mix. Coat the chicken with the mayonnaise (a small basting brush works well for this), then coat with the crumb mixture. On a baking sheet, arrange the chicken. Bake for 20 minutes OR until the chicken is golden & throughly cooked. Served if desired with sour cream, chopped tomatoes, guacamole, & shredded cheese.
**Recipe Note**: Melodie says that yellow rice & black beans are good side dishes with this dish.
SANDWICHES
OPEN-FACED CHICKEN CORDON BLEU
SOURCE: GOURMETMAGAZINE.COM MAY 2007
ACTIVE TIME: 10 MINUTES
START TO FINISH: 15 MINUTES
YIELDS: 4 SERVINGS
INGREDIENTS:
4 chicken cutlets (1 pound total; about 1/4-inch thick)
Salt & Pepper tp season & to taste
2 tablespoons unsalted butter
8 spinach leaves, trimmed
4 thin slices boiled ham ( about 2 oz.
3 oz. Gruyere cheese, coarsely grated, (1 cup) **(see Recipe Note Below)
**Recipe Note**: Gruyere cheese is known as the finest & the best known types of Swiss Cheeses. Yellow & firm, but softer, & smoother than most well known of the swiss cheeses. "Emmenthal", a well known brand has smaller "eye" holes, about the size of peas.
SOURCE: Gourmet.com
INSTRUCTIONS:
Preheat the broiler. Pat the chicken dry & season with salt & pepper. Heat the butter in a flameproof 12-inch heavy skillet over MODERATE HIGH heat until foam subsides. Suate the chicken in the butter without turning, until cooked through & the undersides are golden, about 2 to 3 minutes. Remove from the heat & turn the chicken over, then top each cutlet with 2 spinach leaves, 1 slice of ham (folding it to fit), & a 1/4 cup of cheese. Broil about 3 inches from the heat OR until the cheese is melted, 1 to minutes.
BEVERAGES
PEACH PARTY PUNCH
SOURCE: FOOD NETWORK SEMI-HOMEMADE WITH SANDRA LEE 6-22-07
DIFFICULTY: EASY
PREP TIME: 10 MINUTES
YIELDS: 1 DRINK
INGREDIENTS:
Ice cubes
2 cups peach puree ** (See Recipe Note)
Pink Lemonade, any variety
Fresh peach (for garnish)
Lime wedge (for garnish)
**Recipe Note**: To make peach puree: Take fresh peaches, cut them into quarters, puree them in the blender to your liking for this recipe.
INSTRUCTIONS:
Fill a blender 2/3 full with ice cubes 1 1/2 cups of peach puree. Top off with with a splash of pink lemonade. Blend well. Pour into a cold glass & garnish with a peach slice and or a lime wedge.
**Note**: This could easily be made into an alcolic drink by adding 1 part white rum & 1 part peach schnapps. Re-blend in the blender again. Serve over ice.
SPLASH OF CITRUS PUNCH
SOURCE: KRAFTFOODS.COM 6-22-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
YIELDS: 6 SERVINGS, ABOUT 1 CUP EACH
INGREDIENTS:
1 cup "Splenda No Calorie Sweetener" Granular OR "Splenda" to taste
1 envelope "Kool Aid Cheery Flavor Unsweetened Mix"
1 1/2 cups COLD orange juice
1 bottle (1 liter) seltzer, chilled
Ice cubes
INSTRUCTIONS:
Combine the Splenda & the Kool Aid in a large pitcher. Stir in the orange juice until everything is completely dissolved. Add the chilled seltzer. Serve over ice cubes in tall glasses.
LEMON PINEAPPLE FIZZ
SOURCE: ALLRECIPES.COM 7-15-07
PREP TIME: 15 MINUTES
READY IN: 15 MINUTES
YIELDS: 2 SERVINGS
INGREDIENTS:
1 (6 oz.
1 cup vanilla ice cream
1/2 cup lemon sherbet
2 drops yellow food coloring (optional)
1 cup lemon lime soda, chilled
INSTRUCTIONS:
In a blender, combine the pinapple juice, ice cream, sherbet, & food coloring, if desired; cover & process until smooth. Pour into chilled glasses. Stir in lemon lime soda.
APPLETINI
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 5-20-07
YIELDS: 1 COCKTAIL
INGREDIENTS:
2 oz. (4 tablespoons) vodka
1/2 oz. (1 tablespoon) "Apple Pucker Schnapps" OR apple juice OR apple cider
Crushed ice
Apple slices (for garnish)
INSTRUCTIONS:
Combine the liquid ingredients in a cocktail shaker with crushed ice. Shake well. Strain into a chilled martini glass & garnish with apple slices.
LEMON LIME FLOAT
SOURCE: ALLRECIPES.COM 7-15-07
PREP TIME: 5 MINUTES
READY IN: 1 DAY, 5 MINUTES
YIELDS: 10 SERVINGS
INGREDIENTS:
2 liters lemon lime soda
1/2 gallon raspberry sherbet
INSTRUCTIONS:
Place (10) 8-oz. jar glasses in the freezer over night. Into each frosted glass, place two scoops of sherbet. Fill the glasses with lemon lime soda. Serve with a straw & enjoy.
ICED APPLE TEA
SOURCE: KRAFTFOODS.COM 6-22-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
YIELDS: 8 SERVINGS (1 CUP EACH)
INGREDIENTS:
1 tub "Crystal Light" Low Calorie Iced Tea Mix"
6 cups COLD water
2 cups COLD apple juice
INSTRUCTIONS:
Place the drink mix in a large plastic OR glass pitcher. Add the water & the juice; stir until the iced tea mix is completely dissolved. Serve chilled over ice cubes.
**Special Extra**: Garnish each glass with a sprig of mint.
**Nutrition Bonus**: This iced tea is naturally fat free & flavorful.
CRANBERRY RASPBERRY BREEZE
SOURCE: KRAFTFOODS.COM 7-15-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
YIELDS: 8 (1 CUP SERVINGS)
INGREDIENTS:
1 tub "Crystal Light Raspberry Flavor Low Calorie Soft Drink Mix"
1 quart (4 cups)COLD reduced calorie cranberry juice cocktail
1 bottle (1 liter) club soda, chilled
INSTRUCTIONS:
Place the drink mix in a large plastic OR glass pitcher. Add the cranberry juice cocktail; stir until the drink mix powder is totally dissolved. Refrigerate for several hours. Stir in the club soda when ready to serve. Serve over ice cubes.
ICE CREAMS
LIGHT COFFEE ICE CREAM
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 5-20-07
YIELDS: 6 SERVINGS
INGREDIENTS:
1/2 cup very strong brewed coffee
3 tablespoons coffee liqueur
1 tablspoon brown sugar
1 tablespoon cocoa
1/8 teaspoon cinnamon
12 oz. evaporated nonfat milk
2 egg whites
1 tablespoon cornstarch
1 teaspoon vanilla extract
INSTRUCTIONS:Mix together the brewed coffee, coffee liqueur, the brown sugar, cocoa, & cinnamon in a glass bowl. Place the bowl in the microwave & cook for 30 seconds. Mix until smooth & evenly blended. Transfer the mixture to the top of a double boiler. Whisk in the evaporated milk, the egg whites, cornstarch, & vanilla. Set over simmering water & cook, stirring regularly until the mixture is lightly thickened. Remove from the heat. Pour the mixture into a bowl. Place this bowl in a slightly larger bowl filled with ice & water. Stir slowly until the mixture is cooled. Transfer the ice cream batter to the refrigerator & chill for 30 minutes. Transfer the mixture to a freezer & chill for 10 minutes. Pour the mixture into an ice cream maker & freeze according to the manufacturer's directions. Remove the mixture from the ice cream maker & chill in the freezer for 20 to 30 minutes fefore serving.
STRAWBERRY ICE CREAM
SOURCE: ALLRECIPES.COM 7-15-07
PREP TIME: 25 MINUTES
COOK TIME: 15 MINUTES
READY IN: 1 HOUR, 40 MINUTES
YIELDS: ABOUT 4 1/2 CUPS
INGREDIENTS:
1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup granulated sugar
3 egg yolks
3 tablespoons
3 tablespoons light corn syrup
INSTRUCTIONS:
Place the berries into the blender OR food processor container & puree until smooth. Pour into a large bowl & set aside. Heat 1 1/4 cups of the cream in a saucepan over MEDIUM heat until it begins to bubbles at the egde of the pan. In another large bowl, whisk together the sugar, egg yolks, & the remaining 1/4 cup of cream, & the corn syrup. Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan , & heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. **Do not all mixture to boil.** Strain custard into the berry puree through a sieve, mix & refrigerate until chilled. Fill an ice cream maker with the mixture & freeze according to manufacturer's instructions.
PIES
COOL & EASY STRAWBERRY PIE **CLASSIC RECIPE**
SOURCE:KRAFTFOODS.COM 7-15-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 6 HOURS, 40 MINUTES
YIELDS: 8 SERVINGS
INGREDIENTS:
2 cups boiling water
1 pkg. (4 serving size) strawberry flavor gelatin
Ice cubes
1/2 cup COLD water
1 tub (8 oz.
1 cup fresh strawberries, chopped
1 ready-to-use "reduced fat graham cracker crust" (6 oz.
1 cup strawberries, sliced
INSTRUCTIONS:
Stir the boiling water into the gelatin in a large bowl for at least 2 minutes; until completely dissolved. Add enough ice to the cold water to measure 1 cup. Add to the gelatin. Stir until slightly thickened. Remove any unmelted ice. Add the whipped topping; stir with a wire whisk until it is well blended. Fold in the chopped strawberries. Refrigerate for 20 to 30 minutes OR until the mixture is very thick & will mound. Spoon into the crust. Refrigerate for 6 hours OR overnight until firm. Top with sliced strawberries. Store leftover pie in the refrigerator.
**Substitute**: Prepare as directed, using "Cool Whip Free Topping" & save some calories.
BOSTON CREAM PIE
SOURCE: CHRIS (RECIPE CLUB MEMBER FROM OKLAHOMA) 7-01-07
YIELDS: RECIPE DOES NOT SPECIFY
INGREDIENTS:
(Cake)
1 2/3 cups sugar
1/2 cup butter OR stick margarine, softened
1 tablespoon vanilla extract
3 large eggs
2 1/4 all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup fat free milk
(Pudding Mixture)
2 cups skim milk
1 1/4 cup water
2 pkg. (4 serving size) sugar free vanilla instant pudding mix
1/3 cup sugar
(Glaze)
1/4 cup skim milk
2 tablespoons butter, softened
2 tablespoons honey
2 oz. unsweetened chocolate, melted ** (See Recipe Note Below)
1 1/2 cup powdered sugar
**Recipe Note**: Chris uses "Nestles's pre-melted chocolate packets", found next to the baking chocolate in the baking isle of your grocery store.
INSTRUCTIONS:
(Cake)
Beat the sugar, butter, & vanilla in a large bowl on MEDIUM speed of an electric mixer until well blended. Add the eggs, one at a time; beat well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups & level off with a knife. Combine with baking powder & salt. Mix well with a whisk. Add the flour mixture to the sugar mixture alternating with the milk begininning & ending with the flour mixture. Pour the batter into a 13x9x2-inch pan coated with cooking spray & dusted with sugar.
(Pudding Mixture)
Pour the milk & the water into a medium bowl; add the pudding mixes & the sugar. Beat with a whisk until well blended. Pour over the cake batter. Bake at 350 degrees for 55 to 60 minutes. Cool completely.
(Glaze)
Combine 1/4 cup milk, the softened butter, the honey, & the chocolate into a medium bowl. Beat well with a mixer. Add the powdered sugar & beat that well. Spread the chocolate glaze over the cake. The pudding bakes right into the cake. So when the cake is done, you have a yummy, pudding filled cake!!
IRISH COFFEE PIE
SOURCE: KRAFTFOODS.COM 7-16-07
RECIPE RATING: 3 STARS
PREP TIME: 20 MINUTES
TOTAL TIME: 3 HOURS, 20 MINUTES
YIELDS: 8 SERVINGS
INGREDIENTS:
2 envelopes "Knox" unflavored gelatin
2 cups COLD water
2 tablespoons
2 teaspoons instant coffee
2 teaspoons Irish whiskey
1 teaspoon vanilla
1 pint (2 cups) coffee ice cream, softened
1 1/2 cups whipped topping, thawed
1 "Oreo" pie crust (6 oz.
INSTRUCTIONS:
Sprinkle gelatin over the cold water in a small saucepan; let stand for about a minute or so. Cook on LOW heat for 5 minutes OR until the gelatin has completely dissolved, stirring constantly. Add the sugar & coffee; stir until dissolved. Remove from the heat; stir in the whiskey & vanilla. Place the ice cream in a blender OR food processor container & cover. Blend until smooth. With the blender running, gradually add the gelatin mixture through the feed cap, blending well. Pour into a large bowl. Let stand for 2 to 3 minutes OR until mixture mounds slightly when dropped from a spoon. Gently stir in the whipped topping. Spoon into the crust. Refrigerate for several hours OR until firm. Store leftover pie in the refrigerator.
COOKIES:
CHOCOLATE DUNK COOKIES
SOURCE: KRAFTFOODS.COM 7-16-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 15 MINUTES
TOTAL TIME: 27 MINUTES
YIELDS: 3 DOZEN COOKIES OR 36 SERVINGS (1 COOKIE EACH)
INGREDIENTS:
1 3/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 pkg. (8 squares) semi sweet baking chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup "Splenda No Calorie Sweetener" granular
1 egg
1 teaspoon vanilla
1 cup walnuts, chopped (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees. Mix the flour, baking soda, & salt; set aside. Chop 5 of the chocolate squares & set those aside. Beat the margarine, brown sugar, & splenda in a large bowl with an electric mixer on MEDIUM speed until light & fluffy. Add the egg & vanilla & mix well. Gradually add the flour mixture beating well after each addition. Stir in the chopped chocolate & nuts. Drop heaping tablespoons of dough, about 2 inches apart, onto ungreased cookie sheets. Bake for 11 to 13 minutes OR until lightly browned. Cool for a couple of minutes & remove from the baking sheets. Cool completely on wire racks. Melt the remaining chocolate squares in the microwave as directed on the package. Dip one half of each cookie into the melted chocolate. Place in a single layer on wax-paper covered plates. Let stand until chocolate is firm.
**Substitute**: You can also substitute pecans OR macadamia for the walnuts.
CHOCOLATE DUOS
SOURCE: KRAFTFOODS.COM 7-16-07
RECIPE RATING: 3 STARS
PREP TIME: 30 MINUTES
TOTAL MINUTES
YIELDS: ABOUT 5 DOZEN COOKIES OR 60 SERVINGS (1 COOKIE EACH)
INGREDIENTS:
1 1/2 cups (3 sticks) butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
3 eggs
3 3/4 cups flour
2 teaspoons baking soda
4 squares semi sweet baking chocolate, melted & cooled
1 pkg. (6 squares) premium white baking chocolate, chopped
1/2 cup chopped pecans
1 pkg. (8 squares) semi sweet baking chocolate, chopped
INSTRUCTIONS:
Preheat the oven to 350 degrees. Beat the butter & the sugars in a large bowl with an electric mixer on HIGH speed until light & fluffy. Add the eggs, one at a time, mixing on LOW speed after each addition just until blended. Combine the flour & baking soda. Gradually add to the butter mixture, beating just until incorporated. Divide the dough in half; place in separate bowls. Add melted semi sweet chocolate, chopped white chocolate & pecans to the dough in one bowl; mix well. Stir semi sweet chocolate into the dough in the second bowl. Drop a heaping teaspoonful of each dough, side by side, onto an ungreased baking sheet. Lightly shape into a flat ball. Continue with remaining dough, placing balls about 2 inches apart on the baking sheets. Bake for 8 to 10 minutes OR until lightly browned. Cool for a minute or so. Remove to wire racks to cool completely.
**Make Ahead**: After cookies are completely cooled, wrap in plastic wrap. Put in an airtight, resealable, freezer-weight, plastic ziploc bag. Freeze up to 1 month. Thaw at room temperature.
BROWNIES & MUFFINS:
PUMKIN BROWNIES
SOURCE: LIBBYS.COM 7-12-07
YIELDS: 12 SERVINGS
INGREDIENTS:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger (optional)
1/4 teaspoon ground cloves (optional)
2 large eggs (with high omega-3 content, as noted on label)
1 can (15 oz.
1 can (12 fl.oz.
evaporated Lowfat 2% milk
INSTRUCTIONS:
Preheat the oven to 350 degrees. Lightly grease an 11x7-inch baking dish. Combine sugar, cinnamon, salt, ginger, & cloves in a small bowl. Beat the eggs in a large bowl. Stir in the pumpkin & the sugar mixture. Gradually stir in the evaporated milk. Pour into the prepared baking dish. Bake for 40 minutes OR until the center is slightly wiggly. **Do not overbake.**
Let cool on a wire rack. Serve immediately OR refrigerate.
**Note**: This looks like it has the texture of a very moist pumpkin brownie.
DECADENT RASPBERRY BROWNIES
SOURCE: KRAFTFOODS.COM 7-17-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 20 MINUTES
TOTAL TIME: 2 HOURS, 25 MINUTES
YIELDS: 32 SERVINGS (1 BROWNIE EACH)
INGREDIENTS:
4 squares unsweetened baking chocolate
3/4 (1 1/2 sticks) butter OR margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1/4 cup seedless raspberry jam
6 squares semi sweet baking chocolate, chopped
3/4 cup whipping cream
INSTRUCTIONS:
Preheat the oven to 350 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over the sides of the pan. Grease the foil.Microwave the unsweetened chocolate & the butter in a large microwavable bowl on HIGH for 2 minutes OR until butter is melted. Stir until the chocolate is completely melted. Stir the sugar into the chocolate mixture until well blended. Add the eggs & the vanilla; mix well. Mix in the flour until well incorporated. Spread into the prepared pan. Bake for 30 to 35 minutes OR until a toothpick inserted into the center comes out with fudgy crumbs. **Do not overbake.** Cool in the pan. Spread the jam over the brownies. Microwave the semi sweet chocolate & whipping cream in the microwave on HIGH for 2 minutes OR until simmering. Stir until chocolate is completely melted & mixture is well blended. Spread evenly over the jam layer. Refrigerate for one hour OR until the chocolate layer has set. Lift dessert from the pan using the foil handles. Cut into 32 brownies to serve.
KIDS' FAVORITE CHOCOLATE CHIP MUFFINS
SOURCE: LIBBYS.COM 7-17-07
YIELDS: 3 DOZEN MUFFINS
INGREDIENTS:
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon OR pumpkin pie spice
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups sugar
1 can (15 oz.
1 cup vegetable oil
2 cups (12 oz. pkg) semi sweet chocolate morsels
INSTRUCTIONS:
Preheat the oven to 350 degrees. Grease 36 2 1/2-inch muffin cups OR line with paper baking cups. Spray with nonstick cooking spray. Combine the flours, the baking soda, baking powder, cinnamon, & the salt in a medium bowl. Combine the eggs & sugar in a large bowl. Add the pumpkin & the oil & mix well. Stir in the flour mixture until just moistened. Fold in the chocolate morsels. Spoon the batter into the prepared muffin cups. Bake for 20 to 25 minutes OR until the top spring back when they are lightly touched. Cool in the pans on wire racks for about 5 minutes & remove from the pans. Frost if desired.
PUMPKIN CARROT SWIRL BARS
SOURCE: LIBBYS.COM 7-17-07
YIELDS: 4 DOZEN BARS
INGREDIENTS:
2 cups all purpose flour
2 1/4 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter OR margarine, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz. ) 100% pure pumpkin
1 cup finely shredded carrot
Cream Cheese Topping (Recipe To Follow)
INSTRUCTIONS:
Preheat the oven to 350 degrees. Grease a 15x10-inch jelly-roll pan. Combine the flour, pumpkin pie spice, baking powder, & baking soda in a small bowl. Beat the butter, granulated sugar & the brown sugar in a large mixer bowl until crumbly. Add the eggs, the egg whites, pumpkin, the carrot; beat that until well blended. Add the flour mixture; mix well. Spread into the prepared pan. Drop teaspoonfuls of the cream cheese topping over the batter; swirl the mixture with a spoon. Bake for 25 to 30 minutes Or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
CREAM CHEESE TOPPING (ACCOMPANYING RECIPE)
SOURCE: LIBBYS.COM
4 oz. cream cheese, softened
1/4 cup sugar
1 tablespoon milk
INSTRUCTIONS:
Mix until throughly blended. Frost Carrot Swirl Bars once they are completely cooled.
STRAWBERRY & CREAM CHEESE FUDGE BROWNIES
SOURCE: DUNCANHINES.COM 7-24-07
INGREDIENTS:
1 pkg. "Duncan Hines Chewy Fudge Brownie Mix" OR
1 pkg. "Duncan Hines Chocolate Fudge Brownie Mix"
1 pkg. "Duncan Hines Creamy Home-style Cream Cheese Frosting"
1/4 to 1/2 cup seedless strawberry jam
INSTRUCTIONS:
Prepare & bake brownies according to the package directions. Spread frosting generously on the cooled brownies. Shake squeezable strawberry jam well & squeeze in a zigzag pattern on the top of the frosting. For a decorative effect, run a knife through the knife in opposite directions.
BREADS:
LISA'S CHOCOLATE CHIP ORANGE MARMALADE ZUCHINNI BREAD
SOURCE: LISA (RECIPE CLUB MEMBER FROM CONNETICUTT) 7-26-07
START TO FINISH TIME: APPROX. 90 MINUTES
YIELDS: 2 (9X5) LOAVES OR 8 (MINI-LOAVES)
INGREDIENTS:
3 eggs
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla
1/2 cup vegetable oil
1/2 cup apple sauce
1 cup walnuts, chopped
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups all-purpose flour
2 heaping tablespoons orange marmalade
1 cup semisweet chocolate chips
3 cups grated zuchinni
INSTRUCTIONS:
In one bowl, sift together the baking soda, baking powder, cinnamon, ginger, nutmeg, & the salt. In a second bowl large bowl, beat the eggs until light & fluffy. Add the sugar & keep beating until well blended. Combine the oil, applesauce, vanilla, nuts, chocolate chips, zuchinni, & the marmalade. Add the previously sifted ingredients. Pour the batter into 2 greased 9x5-inch loaf pans OR 8 mini loaf pans (sprayed with "Pam" or another nonstick cooking spray) {One cup of batter should equal each mini loaf pan}. Bake at 350 degrees, 175 degrees C for 50 minutes OR until a toothpick comes out clean & the tops look done OR 35 minutes if baking all 8 mini loaves at one time. Let pans cool for about 15 minutes, then remove from the pans to finish cooling on racks.
**Recipe Note**: Another idea that Lisa uses a lot with zuchinni breads is she breads her zuchinni loaves in italian herbs, parmesan cheese, garlic, & some japanese panko bread crumbs (or whatever you happen to have on hand)...she fries them up & puts provolone cheese & marinara sauce on them. Place them into sub rolls, baked for a bit to melt the cheese & toast the bread....she says it is YUMMMMMMMY!!!!!
DESSERTS & FROSTINGS:
CHOCOLATE ECLAIR ICEBOX DESSERT
SOURCE: CHRIS (RECIPE NEWSLETTER CLUB MEMBER FROM OKLAHOMA) 7-03-07
YIELDS: RECIPE DOES NOT SPECIFY
INGREDIENTS:
1 (14 oz.
3 cups skim milk + 1/4 skim milk
2 pkgs. sugar free vanilla instant pudding mix (4 serving size)
1 block (8 oz.
1 tub (8 oz.
2 tablespoons butter, softened
2 tablespoons honey
2 tablespoons unsweetened chocolate, melted ( Chris uses Nestles premelted chocolate packets, located in the baking isle in your favorite grocery store)
1 1/2 cups powdered sugar
INSTRUCTIONS:
Spray a 13x9-inch pan with cooking spray & completely cover the bottom with the graham cracker squares. Combine the 3 cups milk, pudding mix, & cream cheese in a large bowl; beat on LOW speed of a mixer until the mixture is thick. Fold in the whipped topping. Spread half of the mixture over the graham crackers in the pan. Top with another layer of graham crackers. Repeat the procedure with remaining pudding & remaining graham cracker squares. Combine 1/4 cup milk, the softened butter, honey & the chocolate in a medium bowl; beat with a mixer. Add powdered sugar slowly, until all is incorporated & blended well. Spread the chocolate glaze over the graham crackers. Cover the dessert with foil & chill for 4 hours.
**Note**: Chris says you must chill this dessert for at least four hours to let the graham crackers soften.
BUTTER CREAM ICING
SOURCE: LORI (RECIPE NEWSLETTER CLUB MEMBER FROM VIRGINIA) 7-03-07
YIELDS: RECIPE DOES NOT SPECIFY
INGREDIENTS:
1 box confectioner's sugar
1/2 cup "Crisco" (or you could use a little less if you don't like too much of that "Crisco" taste)
1 or 2 tablespoons water OR milk
1 teaspoon butter flavoring, vanilla flavoring, and/or almond extract
INSTRUCTIONS:
In a mixer, cream the Crisco into the dry sugar slowly, a little at a time. Add the water/milk & the flavorings . You may need to add more sugar if it is too runny OR not too thick to your liking. You can always add more water OR milk as well.
**Note**: Lori uses this recipe on birthday cakes & wedding cakes. It is always very well liked.
WHIPPED CREAM FROSTING
SOURCE: TERRY (RECIPE NEWSLETTER CLUB MEMBER FROM NEW JERSEY) 7-4-07
YIELDS: MORE THAN ENOUGH FOR A LAYER CAKE
INGREDIENTS:
6 tablespoons flour
1 cup milk
Dash salt
1 cup sugar
1 cup butter
1 teaspoon vanilla
INSTRUCTIONS:
Mix the flour & the milk in a saucepan. Cook over LOW heat stirring often, until very thick. Remove from the heat. Let cool completely. Cream the butter, sugar, & salt. Beat until fluffy & lemon colored. Then add flour mixture to butter mixture. Add the vanilla & beat again for about 15 minutes. Light & fluffy frosting.
**Note**: This makes more than enough to frost a layer OR a sheet cake. It freezes well, OR you can adjust the recipe for the amount that you need. You can add powdered cocoa to make it chocolate. Adjust to suit your taste.
CROCK-POT PEACH COBBLER **CROCK POT RECIPE**
SOURCE: MISS TRUDY (RECIPE NEWSLETTER CLUB MEMBER FROM ILLINOIS) 7-7-07
YIELDS: BEST IF YOU DOUBLE THE RECIPE
INGREDIENTS:
3/4 cup "Jiffy" OR "Bisquick" baking mix
1/2 can evaporated milk
2 eggs
1 cans (16 oz. each) peaches** can substitute 1 1/2 cups blueberries, cherries, OR apples
1/2 cup packed brown sugar
2 teaspoons butter, melted
1/4 teaspoon nutmeg
2 teaspoons vanilla
3/4 teaspoon cinnamon
INSTRUCTIONS:
Lightly grease your crock pot OR spray with non stick cooking spray. In a large bowl, combine the sugars & baking mix. Add the eggs & the vanilla. Stir. Pour in the margarine & milk & stir. Mix in the cut up peaches & cinnamon until well mixed. Pour into the crock pot.Cover, cook on LOW for 6 to 8 hours OR on HIGH for 3 hours.
Vanilla Ice Cream, if desired. Peach Ice Cream is devine OR Pralines & Cream Ice Cream.
**Note**: Another idea, Miss Trudy says, is to use coconut cake mix, 1 cup of coconut, 1 cup crushed pineapple, & then all the other ingredients OMITTING the cinnamon. Using the cake mix, you will have to double the other ingredients. The brown sugar needs to be very light for the coconut cake rendetion.
BLUEBERRY CHEESECAKE
SOURCE: CBSNEWS.COM 7-21-07
YIELDS: 8 TO 10
INGREDIENTS:
2 cups shortbread cookie crumbs
1 tablespoon + 2 cups granulated sugar
2 tablespoons unsalted butter, melted
5 pkgs. (8 oz. each) cream cheese, at room temperature
5 eggs
3 cups blueberries
Confectioner's sugar, for dusting
INSTRUCTIONS:
Position a rack in the center of the oven & preheat it to 325 degrees. Lightly butter a 10-inch springform pan. Cover the outside with aluminum foil, shiny side out. In a medium bowl, stir together the cookie crumbs, 1 tablespoon sugar & the butter until well blended. Press the crumb mixture into the bottom & a half way up the sides up the prepared pan. Refrigerate until ready to use. In the bowl of an electric mixer fitted with a flat beater, beat the cream cheese on HIGH speed until smooth & creamy, 3 to 5 minutes. Reduce the speed to LOW, gradually add the 2 cups of sugar & continue beating; occasionally scraping down the sides of the bowl after each addition. Beat in the eggs, one at a time, beating well after each addition, until the mixture is smooth & creamy, 2 to 3 minutes additional. Pour the filling into the prepared pan, spreading the mixture evenly to the edges. Scatter 2 cups of the blueberries over top of the batter & bake until the filling is just set (it will still be loose in the center), 1 to 1 1/4 hours. Transfer the pan to a wire rack, & cool the cheesecake to room temperature, at least one hour. Refrigerate until chilled, at least 4 hours before serving. Right before serving, garnish with a dusting of powdered sugar & the extra cup of blueberries, if desired.
ROOKIE COOKIE'S KIDS RECIPES
TRAIL MIX CAMPWICH
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 7-4-07
YIELDS: 6 SERVINGS
YOU'LL NEED:
8 oz. light cream cheese
2 (1 oz.
4 tablespoons dried cranberries OR raisins
6 tablespoons carrots, shredded OR chopped
12 slices multigrain bread
WHAT TO DO:
Mix the cream cheese, crumbled, fruit & nut bars, cranberries & carrots. Spread 2 tablespoons of the cream cheese mixture on 6 slices of bread. Top with the 6 remaining slices to make sandwiches.
**Note**: Your child might need an adult's help with this recipe.
WRAP 'N BAKE HOT DOGS
SOURCE: SAN DIEGO UNION TRIBINE FOOD SECTION 6-27-07
YIELDS: 8 SERVINGS
YOU'LL NEED:
1 package lowfat precooked hot dogs
1 tube refrigerated pizza dough
4 cheese sticks, cut in half lengthwise
Cooking Spray
WHAT TO DO:
Spread out pizza dough & divide into equal pieces. Spray a cookie sheet with cooking spray. Make a lengthwise slit into each hotdog & place halved cheese stick inside. Wrap each hotdog in the pizza dough, pinching the seams together. Place on the cookie sheet. Bake in the oven at 400 degrees for 15 to 18 minutes until lightly browned. Serve with mustard, ketchup, OR relish, if desired.
**Note**: Your child may need an adult's help with this recipe.
VEGGIE CREAM CHEESE PIZZA
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 5-30-07
YIELDS: 8 SERVINGS
YOU'LL NEED:
1 (oz.
Pizza pan (12-inch in diameter)
1 (8 oz.
1 (8 oz.
1 packet ranch dressing mix
1/2 cup brocolli, chopped
1/2 cup matchstick carrots
1/2 cup green pepper, diced
1/2 cup red bell pepper, diced
1/2 cup shredded cheddar cheese
WHAT TO DO:
Spread crescent rolls on to the pizza pan evenly, pressing out the seams to form one big crust. Bake according to the directions on the package. Mix softened cream cheese, sour cream, & ranch dressing packet in a bowl. Spread onto the cooled pizza. Spread the vegetables & the cheese on top. Cut into wedges OR squares.
**Note**: Your child may need an adult's help with this recipe.
CHICKEN QUESADILLA **CHILD FRIENDLY SNACK**
SOURCE: REVOLUTION.COM 7-30-07
YIELDS: 1 SERVING
Fried flour tortills with cheese & chicken.
INGREDIENTS:
2 tablespoons olive oil
2 flour tortillas
2 oz. sharp cheddar cheese
1/4 pound chicken breast, cooked
INSTRUCTIONS:
Cut the chicken into small bite-size pieces. If the chicken is not already cooked, fry OR bake it with a little salt & pepper until the chicken is cooked through & nicely browned. Grate the cheese. Spread the cheese evenly over the surface over one of the flour tortillas. Add the cooked chicken & cover with the remaining tortilla. Heat the oil in a fry pan over MEDIUM-HIGH heat. Place the quesadilla in the hot oil. Fry for about 2 minutes, flip it over & fry for an additional 2 OR 3 minutes. Remove from the pan on to paper towels for draining. Slice the quesadilla "pizza style" into four snack size pieces.
**A LITTLE BIT OF FOOD TRIVIA**
** Why are pumpkins orange?
A. The vivid orange color of pumpkin indicates a high content of carotene pigments, such as lutein, alpha & beta carotene, which provide significant health benifits. (Source: Libbys.com)
** Pumpkin provides a good source of which nutrients?
A. Fiber & Beta Carotene
B. Calcium & Fiber
C. Vitamin E & Iron
D. Omega 3 Fatty Acids & Iron
A. Fiber & Beta Carotene (Libbys.com)
** How many Americans have never floosed their teeth?
A. 20 %
B. 30 %
C. 40 %
A. 20 % (Source: Self Magazine)
** Eating what kind of candy could help relieve stress?
A. Fudge
B. Licorice
C. Peppermint
A. Peppermint (Source: First for Women Magazine)
** When the power goes off, will food in your refrigerator stay cold enough to be safely eaten for:
A. 4 to 6 hours
B. 6 to 8 hours
C. 8 to 10 hours
A. Four to six hours, if you do not open the refrigerator door. Items in a half-full freezer are probably safe for 10 to 12 hours; a full freezer, for 2 days. (Source: Prevention Magazine)
** How many Coca Colas will be consumed in the next hour?
A. 17 million
B. 27 million
C. 37 million
A. About 27 million. That's over 600 million per day!
** In what country is spilling salt considered good luck?
A. Austria
B. Japan
C. Chile
A. Japan
** Who drinks more alcohol per capita?
A. Americans
B. Russians
A. Americans; 2.6 times more than the Russians. (Source: Harper's Index)
** Pepperoni is America's favorite pizza topping. What is Japan's favorite pizza topping?
A. Eggs
B. Pickled ginger
C. Squid
A. Squid; Austrilians prefer eggs; India prefers Pickled ginger; & the French prefer fresh cream.
** FOOD FACTS**
--The FDA says lowfat ice icream must contain no more than 3 grams of fat in a 1/2 cup serving. Nonfat products must contain less than 0.5 grams of fat per serving. Light versions must contain at least 50% less fat OR 33% fewer calories than regular. SOURCE: SAN DIEGO UNION TRIBUNE 7-24-07
--You were smart to freeze a few boxes of your Girl Scout Thin Mints to munch on later. But as they say "don't go crazy"... Four cookies have 160 calories, 8 grams offat, & 11 grams of sugar. SAN DIEGO UNION TRIBUNE 7-24-07
Like the Trivia Section, want more? Think it's interesting? Have something to add to the new trivia section? Let me know? Email me you comments & suggestions.
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SPECIAL INSERTS
"SKIP THE SHAKER, HERE'S WHY"
SOURCE: WEBMD-- FEATURE ARTICLE FROM REDBOOK MAGAZINE
DATE: UNKNOWN, SEARCHED WEBMD THOUROUGHLY, THOUGHT IT WAS VERY IMPORTANT TO PUT IT IN THE NEWSLETTER
**80% of the sodium we consume comes from resturant meals & package foods. On a average, the average American's diet contains two to three times the FDA's recommended limit of 1500mg to 2400mg of sodium per day. Experts estimate that excess sodium kills 150,000 people yearly, which is why the American Medical Association now wants to add warning labels to foods high in sodium.
**Sodium acts as a flavor enhancer. Many canned, frozen, & processed foods are filled with it to act as a preservative. Chefs cook with processed foods & then add yet more salt.
**A typical fast food meal can contain up to 5000mg of sodium, more than double the DRL (daily recommended limit). Other big offenders are Asian & Chinese foods due to MSG & soy sauces; Italian foods & pizza due to canadian bacons & sausage choices, they contain sodium nitrites. When out at a resturant, ask for low sodium options & more vegetable toppings.
Foods Not Salty Tasting At All
**A grande "Starbucks Java Chip Frappe" has a whole 300mg of sodium & a 24oz. bottle of "Propel Fittness Water" has 104mg of sodium. Baked goods such as doughnuts, breads, & muffins high in sodium are made with baking soda which has 1259mg per teaspoon.
** Other surprising sources: cold cereals, oatmeals, pancake & waffle mixes. One cup of canned cream-style corn has 730mg & one cup of canned green beans has 622mg of sodium. If you do go for the canned, try the "no salt added" OR rinse the contents under water to remove the excess sodium.
**A healthy reading for blood pressure is 140/90--sodium retention causes fluid retention, which could increase blood volume & requires the heart to pump harder to pump blood through your arteries.
THE BOTTOM LINE: Although some sodium is okay, cutting back now could mean total-body benefits for years to come.
Believe It Or Not, There Are Other Options
**use garlic, parsley, dill, & basil to add flavor.
**add a pinch of sugar or a spritz of lemon juice to bring out the flavor in fresh vegetables.
**roast vegetables to carmelize their natural sugars & bring out flavors.
**spice up a stir-fry with garlic, ginger, chili powder, rice vinegar &/or lime juice.
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BLOOD SUGAR LEVELS & YOUR HEALTH
**BE SURE TO CONTACT YOUR DOCTOR WITH ANY QUESTIONS**
SOURCE: NATUREMADE.COM 6-8-07
FOR MORE INFORMATION: NATURE MADE WELLNESS ADVISOR
http://WWW.NATUREMADE.COM/WELLNESSTOPIC ... =200000003
**Recent hype regarding low sugar, low carbohydrate diets...the fact remains that the body requires certain amounts of different types of sugars to function correctly. This is known as GLUCOSE. It comes from a variety of sources. Natural sugars include lactose which is found in dairy products; fructose which is found in fruits; & sugar which is found in certain vegetables, cereals, grains, & flour.
Adequate blood sugar is absolutely necessary. For all of us, our blood sugar must be in a correct range. In cannot dip into a "danger range".
Causes of Blood Sugar Dips Include The Following:
A). Delaying or missing meals OR eating too little at meals.
B). Too much OR too strenuous exercise.
C). Drinking too much alcohol (especially "binging", coupled with not eating OR fasting).
D). Prolonged Fasting.
E). Certain medications may increase chances of hypoglycemia (people on betablockers
who exercise & pediatric patients who take aspirin) as well as other medical conditions.
Tips For Avoiding Blood Sugar Dips:
**Avoid high sugar foods, i.e. pastries, sweets--which don't provide your body with enduring energy.
**Limit total carbohydrate intake to about 60gms at any meal & try to obtain most carbohydrates from complex sources like grains, potatoes, etc. This is so not to spike insulin production which could lead to possible hypoglycemic episodes.
**At mealtimes, keep this as a general rule: "50% of what you eat is vegetables, preferrably not fried versions; 25% protein; & 25% complex carbohydrates". For example, 1/2 of what you eat should be vegetables, 1/2 a lean piece of meat along with a wheat dinner roll.
**For those who drink alcohol, avoid drinks mixed with juice, try diet soda mixed instead. Don't forget that your body seems to go through it's supply of Vitamin C faster if it is handling alcohol processing as well.
**Aim for small frequent meals rather than fasting OR two to three big meals a day.
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WHAT IS AN ANTIOXIDANT? 20 FOODS WITH THE MOST ANTIOXIDANTS
SOURCE: WEBMD.COM 6-20-07
OTHER SOURCES: JOURNAL OF AGRICULTURAL & FOOD CHEMISTRY, 9TH EDITION,2004
WEBMD.COM MEDICAL REFERENCE, JULY 7, 2007
FOR MORE INFORMATION: http://WWW.WEBMD.COM/DIET/TC/ANTIOXIDAN ... LDAY042007
USDA scientests analyzed antioxidant levels in several different foods; including beans, artichokes, potatoes, fruits, vegetables, & nuts. Benefits depend on how the foods antioxidants are absorbed & utilized in the body. The chart below should help consumers trying to add more antioxidants to their daily diets.
What is an antioxidant?
An antioxidant is a NOUN--
--A chemical compound OR substance that inhibits oxidation
--A substance, such as Vitamin E, Vitamin C, OR Beta Carotene, thought to protect body cells from the damaging effects of oxidation.
Oxidation--is a NOUN--
--The combination of a substance with oxygen.
Antioxidants protect the body from damage from "harmful radicals". They include some vitamins such as Vitamins C & E. minerals, such as selenium & flavonoids; found in certain plants. Flavonoids are found in fruits, red wines, & some teas. You can also buy antioxidant supplements. They are used to help in the treatment of some cancers, Alzheimer's disease, coronary artery disease, macular degeneration, among others.
Are antioxidants safe?
Taking supplements in extremely high doses can be dangerous. No single antioxidant alone can protect the body. People should get 5 to 9 servings of fruits & vegetables daily. Other than in vitamins & minerals, the long term effects of most dietary supplements are not known.
ANTIOXIDANT CHART
1. Small Red Bean (Dried)
Serving Size: (1/2 cup) Total antioxidant capacity per serving size: 13,727
2. Wild Blueberry
Serving Size: (1 cup) Total antioxidant capacity per serving size: 13,427
3. Red Kidney Bean (Dry)
Serving Size: (1/2 cup) Total antioxidant capacity per serving size: 13,259
4. Pinto Bean
Serving Size: (1/2 cup) Total antioxidant capacity per serving size: 11,864
5. Blueberry (Cultivated)
Serving Size: (1 cup) Total antioxidant capacity per serving size: 9,019
6. Cranberry (Whole)
Serving Size: (1 cup) Total antioxidant capacity per serving size: 8,983
7. Artichoke (Cooked Hearts)
Serving Size: (1 cup) Total antioxidant capacity per serving size: 7,904
8. Blackberry
Serving Size: (1 cup) Total antioxidant capacity per serving size: 7,701
9. Prune
Serving Size: (1/2 cup) Total antioxidant capacity per serving size: 7,291
10. Raspberry
Serving Size: (1 cup) Total antioxidant capacity per serving size: 6,058
11. Strawberry
Serving Size: (1 cup) Total antioxidant capacity per serving size: 5,938
12. Red Delicious Apple
Serving Size: (1 whole) Total antioxidant capacity per serving size: 5,900
13. Granny Smith Apple
Serving Size: (1 whole) Total antioxidant capacity per serving size: 5,381
14. Pecan
Serving Size: (1 oz.
15. Sweet Cherry
Serving Size: (1 cup) Total antioxidant capacity per serving size: 4,873
16. Black Plum
Serving Size: (1 whole) Total antioxidant capacity per serving size: 4,844
17. Russett Potato (Cooked)
Serving Size: (1 whole) Total antioxidant capacity per serving size: 4,649
18. Black Bean (Dried)
Serving Size: (1/2 cup) Total antioxidant capacity per serving size: 4,181
19. Purple Plum
Serving Size1 whole) Total antioxidant capacity per serving size: 4,118
20. Gala Apple
Serving Size
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------------------------------------------------------------------------------------------------------------------------------------NOTES FROM THE EDITOR
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Hello Ladies,
Finally, the long awaited mombo jomba recipe newsletter is here. I think much bigger & better than any other. Hope everyone really enjoys all the new recipes sent in by so many of the members. This has been a long & tough month for me...either it's sad & somber or wild at my house. We have a very, very dear friend in one of the local hospice centers here in town dying of liver disease. My heart is just very sad & horribly broken right now. What I'm learning from this is sometimes life SUCKS straight up, life is not fair, & alot of times stuff happens to the nicest people & they don't deserve it. Bottom line is it never stops at this house, there's always something going on!!!
May I be the first to say welcome to the newest members of our great group: Brigitte from CA; Charlotte from TX; Lori from VA; Loretta from CA; Lisa from Conn.; Janice A. from FL; Angela from AZ; Dar from OH; Joann from KS; Dora from KY; Jane from IN; Wendi from MI; Sharon from CA; Stella from OK; Sue from OH; Teresa from Penn.; Michelle B. from IN; Krista from OH; Connie L. from TX; Therrion from IN; Eyedunno from FL; AngieMaye from Texas, Jennifer from Virginia; Kat from NV; & Tracey from ?
Hope everyone enjoys all the new sections to the newsletter. Comments & feedback are always welcome. Keep those contributions coming.
I also need to say congratulations to my Tony Gwynn, "Mr. Padre"!! Inducted into the Hall of Fame in Cooperstown, NY...He played on the San Diego Padres for his whole 20 year career.
Kristine
Recipe Club Newsletter Editor
Auntie2atrio on StartSampling
San Diego, CA
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MEMBERS OF OUR GREAT RECIPE NEWSLETTER
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ANDREA FROM ALABAMA
ANGELA FROM ARIZONA
ANGIEMAYE FROM TEXAS
BARBRA FROM MISSOURRI (HI CHA CHA)
BRIGITTE FOM CALIFORNIA
CAROL FROM INDIANA
CAROLYN FROM SAN DIEGO, CALIFORNIA
CONNIE FROM ILLINOIS
CONNIE L. FROM TEXAS
CHARLOTTE FROM TEXAS
CHRIS FROM OKLAHOMA
DELLA FROM ILLINOIS
DEBBIE FROM ILLINOIS
DEBORAH FROM TENNESSEE
EMILY FROM TEXAS
EYEDUNNO FROM FLORIDA
FRAN FROM VIRGINIA
JANE FROM INDIANA
JANICE FROM TEXAS
JANICE A. FROM FLORIDA
JENNIFER FROM VIRGINIA
JOANN FROM KANSAS
JULIE FROM SOUTH CAROLINA
JULIE S. FROM FROM ILLINOIS
KAREY FROM WASHINGTON
KAT FROM NEVADA
KATHY FROM ILLINOIS
KATHY S. FROM ILLINOIS
KRISTA FROM OHIO
LISA FROM CONNETICUTT
LORI FROM VIRGINIA
LORETTA FROM CALIFORNIA
MARY FROM FLORIDA
MARY S. FROM TEXAS
MELODIE FROM FLORIDA
MICHELLE FROM OKLAHOMA
MICHELLE B. FROM INDIANA
PAM FROM VIRGINIA
PAM F. FROM CALIFORNIA
TERRY FROM NEW JERSEY
THERRION FROM INDIANA
TRACEY FROM ?
MISS TRUDY FROM ILLINOIS
SHARON FROM CALIFORNIA
STELLA FROM OKLAHOMA
STEPHANIE FROM ARIZONA
SUE FROM OHIO
WENDI FROM MICHIGAN
ZOONOSIS
KRISTINE FROM SAN DIEGO, CALIFORNIA (EDITOR OF THE RECIPE NEWSLETTER)
SARA FROM ILLINOIS (ADMINISTRATOR OF STARTSAMPLING)
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New Members Since Newsletter # 7
Brigitte from California
Charlotte from Texas
Lori from Virginia
Loretta from California
Lisa from Conneticutt
Janice A. from Florida
Angela from Arizona
Dar from Ohio
Joann from Kansas
Dora from Kentucky
Jane from Indiana
Wendi from Michigan
Sharon from California
Stella from Oklahoma
Sue from Ohio
Teresa from Pennsylvania
Michelle B. from Indiana
Krista from Ohio
Connie L. from Texas
Tracey from
Therrion from Indiana
Eyedunno from Florida
AngieMaye from Texas
Mary S. Texas
Jennifer from Virginia
Kat from Nevada
New Sample Websites Since Newsletter # 7
playtexsport.com
zenyaka-usa.com
freefusion.com
freefamilysamples.net
1000freeoffers.com
freetrialsamples.com
starburstpromorate.com
New Webpages Found Since Newsletter # 7
gomeat.com
beechnut.com
litehousefoods.com
colgatemaxfresh.com
spraynwash.com
kodak.com/go/filmsavings1
electrosol.com
shoutitout.com
eatjustonemore.com
niveausa.com
leancuisine.com
coupons.com
memolink.com (I've been a member for over 6 years, lots of free stuff when you build points)
buitoni.com
glassplus.com
jetsmoothies.com
skinintimates.com
picture.com
visitcalifornia.com
brandarama.com
holafruit.com
mrscubbisons.com
choreboyscrubbers.com
litehousefoods.com
pepperidgefarm.com
oust.com
suavitel.com
infusium23.com
karma-bar.com
New Recipe Webpages Found Since Newsletter # 7
supermarketguru.com
auntrunnersrecipes.com (sent in by Barbra of Missouri)
healthcornertv.com
martinilovers.com
topsecretrecipes.com knock off recipes from resturants (sent in from Barbra from Missouri)
accu-check.com
diabetic-recipes.com
cooksrecipes.com
smarter.com
campbellskitchen.com (sent in by Loretta of California)
New Reference Webpages Found Since Newsletter # 7
wikipedia.com
gourmet.com
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Thread: Recipe Newsletter #8
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08/03/2007, 08:12 PM #1
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Recipe Newsletter #8
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