Pumpkin Pie-friends recipe

From my friend LC - thanks for sharing!

Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.

2 cups mashed pumpkin

1 cup milk

3 egg yolks, beaten

1/2 cup sugar

1 1/4 tsp of cinnamon

1/4 tsp cloves

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp salt

3 egg whites, stiffly beaten

Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.

Turkey roasting guide

Use the following chart as a helpful guide:

What Size Turkey to Purchase
Type of Turkey	Pounds to Buy
Whole bird	1 pound per person
Boneless breast of turkey	1/2 pound per person
Breast of turkey	3/4 pound per person
Prestuffed frozen turkey	1 1/4 pounds per person – keep frozen until ready to cook

Thawing
In the refrigerator
Place frozen bird in original wrapper in the refrigerator (40 °F or below). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated for only 1-2 days, or use this chart to help you countdown to the holiday.

Thawing Time in the Refrigerator
Size of Turkey	Number of Days
8 to 12 pounds	1 to 2 days
12 to 16 pounds	2 to 3 days
16 to 20 pounds	3 to 4 days
20 to 24 pounds	4 to 5 days

In cold water
If you forget to thaw the turkey or don't have room in the refrigerator for thawing, don't panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water. Cook immediately after thawing.

Thawing Time in Cold Water
Size of Turkey	Hours to Defrost
8 to 12 pounds	4 to 6 hours
12 to 16 pounds	6 to 8 hours
16 to 20 pounds	8 to 10 hours
20 to 24 pounds	10 to 12 hours

In the microwave
Microwave thawing is safe if the turkey is not too large. Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing.

Preparation
The day before Thanksgiving
Make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a food thermometer. The turkey may be rinsed in cold water the night before and re-wrapped for roasting the next day if you wish. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. This may also be done on Thanksgiving Day. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish.

Thanksgiving Day
If you choose to stuff your turkey, stuff loosely. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casserole. Judging cooking time for your turkey will be easier if the following chart is used. The times listed are for a fresh or thawed turkey in an oven at 325 °F. These times are approximate.

Cooking Time — Unstuffed
Size of Turkey	Hours to Prepare
8 to 12 pounds	2 3/4 to 3 hours
12 to 14 pounds	3 to 3 3/4 hours
14 to 18 pounds	3 3/4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 1/2 hours
20 to 24 pounds	4 1/2 to 5 hours

Cooking Time — Stuffed
Size of Turkey	Hours to Prepare
8 to 12 pounds	3 to 3 1/2 hours
12 to 14 pounds	3 1/2 to 4 hours
14 to 18 pounds	4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 3/4 hours
20 to 24 pounds	4 3/4 to 5 1/4 hours

Use a food thermometer to check the internal temperature of the turkey.
A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Check the safe internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 165 °F. The stuffing should reach 165 °F, whether cooked inside the bird or in a separate dish.

When turkey is removed from the oven, let it stand 20 minutes. Remove stuffing and carve turkey.

Storing Leftovers
Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 °F or until hot and steaming.

----------------------------
QUICK CHART
based on 325 degrees cooking temp...

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10 to 18 pounds	3 to 3-1/2 hours	3-3/4 to 4-1/2 hours
15 to 22 pounds	3-1/2 to 4 hours	4-1/2 to 5 hours
22 to 24 pounds	4 to 4-1/2 hours	5 to 5-1/2 hours
24 to 29 pounds	4-1/2 to 5 hours	5-1/2 to 6-1/4 hours

home made eggnog

You'll never buy store-bought eggnog again! Enjoy!
( I forget where I got this recipe from- sorry)
Prep Time: 20m
Cook Time: 8m
Ready in: 6h 28m
Yield: 12 servings

Ingredients
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum (optional)
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Nutrition Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 465 cal Total Fat: 22.2 g Cholesterol: 272 mg
Sodium: 82 mg Carbohydrates: 32.7 g Fiber: 0.3 g
Protein: 7.7 g

Apple Pie (more then one way)

This is for the filling- again - the first recipe is the way I was taught.Just like Mom's ;) The second -scroll down- is an easy one that can be adjusted for diabetics.

*NOTE: For crust from scratch - go here
Pie Crust Recipe


2Tbs lemon juice
(helps keep apples from going brown- or you can use Orange Juice too)
1/3 cup firm packed light brown sugar
1/2 cup regular sugar
3 tbsp all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
6 cups (aprox 6-8 medium)Granny Smith Apples
2 unbaked pie crust - for bottom and top.

Peel and Slice apples aprox 1.2 inch thick- if you have a spiral slicers GET ONE- they're fabulous (see pampered chef or bed ,bath ,and beyond stores)

Place apples in a bowl.Mix all ingredients in by hand until apples are well coated.
Pour mix into bottom pie shell.Dab 1-2 tbs of butter over top of apples before placing top pie crust on.
Rub top pie crust with milk and sprinkle with regular sugar and nutmeg. Cut slices into top pie crust so filling can 'breathe' while it cooks.

Loosely place a sheet of foil to cover top of pie- do not press down or seal on pie,just let it lay on top. Cook 400 degrees for 40 minutes- remove foil from top of crust and cook additional 10-20 minutes -until top is nicely browned.

I also place foil strips around the crust and seal it for the entire bake time to help prevent the crust edges from burning.

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Here is another version I got from my sister in law -she is a nurse and this is a good one for diabetics because you can replace the sugar with splenda measure for measure.

6 cups thinly sliced apples
2 Tablespoons flour
1 cup sugar ( substitute 1 cup splendid )
1 teaspoon cinnamon
Dash of Nutmeg
1 Tablespoon butter

Combine sugar, flour, cinnamon, and nutmeg.
Add sugar mixture to apples, toss to coat.
Fill pastry, dot with butter, set top crust, seal and flute edge, cover edge of pie with foil.
Bake 375 for 25 minutes, remove foil, brush top crust with beaten egg white, if using regular sugar sprinkle some on top ( never tried it with splenda ) , bake for 20 to 25 minutes more till crust golden brown.

Pie crust from scratch

This is the way I was taught - wish I could do a video because it is easier to "see" then explain. Pie crust can be tricky. If It's over worked it won't come out flaky.

crust
2 cup All Purpose flour
1 tsp salt
3/4 cup crisco (not too soft...I use both~ half the regular crisco and hald the butter flavor)
Approximately 5 tbs of COLD water
some cinnamon and nutmeg or all spice or pumkin spice
or apple pie spices...just put a little in hand and toss in with flour mix.

Put flour and salt in one bowl mix /fluff with fork.
Then add shortening/crisco and use 2 butter knives to "cut" shortening into the flour. Cut into pea size pieces evenly distributed, making sure to get the stuff that sticks to the sides too.....don't over work it or it won't be flaky.

Start with a little water and mix in with fork and stir~~ key is keep it crumbly !
lightly flour the area where you're rolling out the dough.
Tip bowl onto surface, push dough together into a "log" and cut in half.
With floured hands, form ball and store one half.... roll out the other half.
Use a little flour all over the rolling pin....
try not to get too much flour worked into dough !!!
Roll it out like a pancake aprox a half inch thick.
Make sure it is bigger then the pie pan.... you can push cracks together when you put it in pan.
Follow same with top crust\do top crust after you have filled bottom.

tip: roll top on saran wrap lightly floured, it's easier to pick up and place on the top of pie. Just peel off saran after placing.

Tex-Mex Pasta with sausage

Tex-Mex Pasta with sausage

Prep Time:
25 Min
Total Time:
Makes:
6 servings



INGREDIENTS
8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup Old El Paso® Thick 'n Chunky Salsa
2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped
DIRECTIONS
1. Cook penne as directed on package. Drain; cover to keep warm.
2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.
3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.

sausage Mostaccioli

sausage Mostaccioli - a nice winter dish!
Prep Time:
20 Min
Total Time:
45 Min
Makes:
4 servings



INGREDIENTS
1 tablespoon olive oil
2 slices uncooked bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/2 lb bulk Italian sausage
1 can (28 oz) whole tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
3/4 cup Progresso® chicken broth (from 32-oz carton)
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked mostaccioli pasta (4 oz)
DIRECTIONS
1. In 12-inch skillet, heat oil over medium-high heat. Add bacon, onion and sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink.
2. Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender.


I added garlic to the dish... you have to it's, it's italian!!
2 cans (14.5 oz each) diced tomatoes can be substituted for the 28-oz can of whole tomatoes.
Use a kitchen scissors to break up the tomatoes.
Serve with crusty thick-sliced Italian bread. For added zing, coat slices lightly with olive oil, sprinkle with Italian herbs, and toast lightly under the broiler.



Nutritional Information
1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 50mg; Sodium 1760mg; Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 7g); Protein 15g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Sausage Pie

Cheesy Sausage Pie - from pilsbury


use pre made,refrigerated pie crusts

Prep Time:
15 Min
Total Time:
1 Hr 20 Min
Makes:
8 servings


NGREDIENTS
1 lb bulk pork sausage
1 medium onion, chopped (1/2 cup)
1 tablespoon minced garlic
1/3 cup tomato paste (from 6-oz can)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (2.25 oz) sliced ripe olives, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1. Heat oven to 350°F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings. Stir in tomato paste, corn, tomatoes and olives.
2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
3. Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes before serving. Cut into wedges.


Tip - I left out olives ( he doesn't like them..lol)
also made it once when I was out of tomatoe paste ,dressed it up with a little ketchup and barbecue sauce




Nutritional Information
1 Serving: Calories 350 (Calories from Fat 210); Total Fat 23g (Saturated Fat 11g); Cholesterol 50mg; Sodium 820mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 15%; Iron 8% Exchanges: 1 1/2 Starch; 1 High-Fat Meat; 3 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Sausage Fajitas Recipe

Sausage Fajitas Recipe

* 4 Servings
* Prep: 25 min. + marinating Cook: 10 min.

Ingredients

* 1 cup reduced-sodium chicken broth
* 1/4 cup Crisco® Pure Olive Oil
* 1/4 cup red wine vinegar
* 1/4 cup reduced-sodium soy sauce
* 1/4 cup Worcestershire sauce
* 1 tablespoon each dried basil, oregano and thyme
* 1/4 teaspoon pepper
* 3/4 pound smoked turkey kielbasa, sliced
* 3 cups julienned mixed sweet peppers
* 1 medium red onion, thinly sliced
* 1 cup sliced fresh mushrooms
* 4 whole wheat tortillas (8 inches), warmed
* 4 tablespoons fat-free sour cream
* 1 small tomato, chopped

Directions

* In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.

Nutrition Facts: 1 fajita equals 374 calories, 15 g fat (3 g saturated fat), 56 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 5 g fiber, 21 g protein.

Sausage Pie Recipe

Sausage Pie Recipe

* 6-8 Servings
* Prep: 20 min. Bake: 30 min.

Ingredients

* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted

Directions

* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

Lattice Sausage Pie Recipe

Lattice Sausage Pie Recipe



* 8-10 Servings
* Prep: 20 min. Bake: 55 min. + cooling

Ingredients

* 2 tubes (8 ounces each) refrigerated crescent rolls
* 12 ounces pork sausage links, cooked and cut into 1/2-inch pieces
* 1 medium onion, chopped
* 1 tablespoon butter
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
* 4 ounces process cheese (Velveeta), cut into 1/4-inch cubes
* 2 tablespoons chopped pimientos
* 6 eggs
* 2/3 cup half-and-half cream
* 1 tablespoon dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder
* Paprika

Directions

* Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust.
* In a skillet, saute the onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a bowl, beat the eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
* Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika.
* Bake at 350° for 50-55 minutes or until knife inserted near the center comes out clean; cover loosely with foil if browning too quickly. Let stand for 10-15 minutes before cutting. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 368 calories, 27 g fat (11 g saturated fat), 183 mg cholesterol, 1,009 mg sodium, 14 g carbohydrate, 1 g fiber, 16 g protein.

Sausage Skillet Supper Recipe

Sausage Skillet Supper Recipe

* 4 Servings
* Prep: 10 min. Cook: 30 min.

Ingredients

* 1 pound smoked sausage links, cut into 1/2-inch slices
* 3/4 cup uncooked instant rice
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 3/4 cup water
* 1 tablespoon butter
* 1 package (10 ounces) frozen peas
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 cup (4 ounces) shredded Swiss cheese

Directions

* In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 653 calories, 45 g fat (18 g saturated fat), 107 mg cholesterol, 1,978 mg sodium, 35 g carbohydrate, 5 g fiber, 29 g protein.

Macaroni Sausage Supper Recipe

Macaroni Sausage Supper Recipe

* 2 Servings
* Prep: 15 min. Bake: 20 min.

Ingredients

* 3/4 cup uncooked elbow macaroni
* 1/3 pound bulk Italian sausage
* 2 tablespoons chopped onion
* 1 tablespoon chopped green pepper
* 1/4 cup sliced ripe olives, drained
* 2/3 cup condensed cream of mushroom soup, undiluted
* 1/4 cup 2% milk
* 1/8 teaspoon pepper
* 2 ounces process cheese (Velveeta)

Directions

* Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
* Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
* In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.

Nutrition Facts: 1-1/2 cups (prepared with reduced-fat turkey sausage, reduced-fat soup, fat-free milk and reduced-fat cheese) equals 410 calories, 16 g fat (6 g saturated fat), 65 mg cholesterol, 1,664 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.


TIP: Add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition. heat up leftover soup for lunch next day.

Au Gratin Sausage Skillet Recipe

Au Gratin Sausage Skillet Recipe




* 4 Servings
* Prep: 15 min. Cook: 30 min.

Ingredients

* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese

Directions

* In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Yield: 4 servings.

Editor's Note: The milk and butter listed on the potato package are not used in this recipe.

Nutrition Facts: 1 serving (1 each) equals 660 calories, 47 g fat (18 g saturated fat), 106 mg cholesterol, 2,093 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.

Sausage Pie Recipe

Sausage Pie Recipe

a twist on the cheeseburger pie recipe onthe back of the bisquick box ;)

* 8 Servings
* Prep: 15 min. Bake: 25 min. + standing

Ingredients

* 1 pound bulk pork sausage
* 1 cup chopped onion
* 1 cup chopped sweet red pepper
* 1/2 cup chopped fresh mushrooms
* 3 teaspoons minced garlic
* 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
* 1-1/3 cups milk
* 3 eggs
* 3/4 cup biscuit/baking mix
* 3/4 teaspoon rubbed sage
* 1/4 teaspoon pepper

Directions

* In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate.
* In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
* Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (12 g saturated fat), 137 mg cholesterol, 609 mg sodium, 14 g carbohydrate, 1 g fiber, 18 g protein.

Sausage Pie Recipe

Sausage Pie Recipe




* 6-8 Servings
* Prep: 20 min. Bake: 30 min.

Ingredients

* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted

Directions

* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

Sausage Stroganoff Recipe

Sausage Stroganoff Recipe



* 4 Servings
* Prep/Total Time: 25 min.

Ingredients

* 1 pound bulk pork sausage
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1-1/4 cups chicken broth, divided
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 cup (8 ounces) sour cream
* 2 tablespoons minced fresh parsley, optional
* Hot cooked noodles

Directions

* In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
* In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 415 calories, 31 g fat (15 g saturated fat), 81 mg cholesterol, 832 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.

Potato Sausage Supper Recipe-slow cooker

Potato Sausage Supper Recipe

6-8 Servings Prep: 15 min. Cook: 6 hours

Ingredients

* 4 medium potatoes, peeled and sliced
* 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
* 2 medium onions, sliced and separated into rings
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1 package (10 ounces) frozen peas, thawed

Directions

* In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
* Pour celery soup over the top. Cover and cook on low for 5-1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes longer. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 357 calories, 20 g fat (7 g saturated fat), 44 mg cholesterol, 1,226 mg sodium, 35 g carbohydrate, 5 g fiber, 14 g protein.

Potato Sausage Casserole Recipe

Potato Sausage Casserole Recipe from tastes of home

* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients

* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional

Directions

* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.

Creamy Potato and Sausage Casserole

Creamy Potato and Sausage Casserole


Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings


INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.

kraft sausage potatoe casserole

rep Time:
20 min
Total Time:
1 hr 5 min
Makes:
16 servings, 3/4 cup each

What You Need
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
Make It

PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.

SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.

BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips


Healthy Living note:
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.



Nutritional Information
Calories 210 Total fat 15 g, Saturated fat 5 g
Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 14 g
Dietary fiber 1 g, Sugars 3 g, Protein 5 g
Vitamin A 2 %DV Vitamin C 8 %DV
Calcium 2 %DV Iron 4 %DV

Red Velvet Cupcakes

McCormick Red Velvet Cupcakes (taken from family circle magazine nov 09)

2 1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp slat
1 cup butter, softened
2 cups sugar
4 eggs
1cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 tsp pure vanilla extract
vanilla cream cheese frosting (directions to follow)


Mix flour ,cocoa, baking soda, and salt.set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs., 1 at a time. Mix sour cream , milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. BAKE in preheated oven 350 degrees for 20-25 minutes. Cool in pans 5 minutes. Remove from pans ; cool completely. spread with frosting... makes 30 cupcakes

Vanilla Cream Cheese Frosting

Beat 1 package (8ounce) softened cream cheese, 4 tbsp softened butter, 2 tbsp sour cream and 2 tsp pure vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box(16 ounces) confectioners' sugar on medium speed until smooth.

Cheesy pepperoni strata

cheesy pepperoni strata- family circle nov 09
makes 8 servings prep 15minutes refrigertate 3-4hours bake at 375 degrees for 40 minutes


6eggs
1-3/4 cups milk
1/4 teaspoon garlic salt
1 loaf crusty Italian bread (12 ounces)
cut into 1/2 inch thick slices
6 ounces sliced pepperoni , chopped
1 package (10 ounces) frozen chopped spinach - thawed
2 cups shredded cheddar cheese


instructions:
in a large bowl , whisk eggs, milk, and garlic salt.set aside.. Coat a 13x9x2 inch baking dish with nonstick cooking spray. set aside.

Arrange half the bread slices in bottom of prepared baking dish. Scatter half the pepperoni , spinach and cheese over the bread, repeat layers. Pour the egg mixture evenly over the top. Cover and refrigerate for 3-4 hours.

heat oven to 375 degress, cover baking dish with foil . Bake at 3755 for 15 minutes.
Uncover , bake 25 minutes or until bubbly and lightly browned. cool slightly before serving

Per sercing: 430 calories, 25g fat(13g sat.) 22g protien, 26g carbohydrates 2g fiber 927 mg sodium, 220mg cholesterl

Chicken roll ups

Chicken roll-ups family circle Nov ,09

1/4 cup all purpose flour
3/4 cup plain bread crumbs
2 eggs
4 ounces smoked mozzarella , cut into 6 pieces about 2 inches long
6 boneless , skinless, thin-sliced chicken breasts (about 4 ounces each), pounded out to 1/4 inch thickness
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon dried parsley
3/4 teaspoon dried thyme
1/4 plus 1/8 teaspoon salt
1/2 cup dry white wine
3/4 pound dried angel hair pasta
1/4 cup grated Parmesan cheese


INSTRUCTIONS

Heat oven to 350 degrees. Coat a 13x9x2 inch baking dish with nonstick cooking spray.

Place flour and bread crumbs in separate shallow plates. Beat eggs in a medium size bowl.

Place a piece of mozzarella on one short end of each chicken breast and roll up tightly . tuck loose ends in .

Coat each chicken roll with flour, dip in egg and roll in the bread crumbs. Place seam-side down in prepared dish.

Melt butter in a small saucepan and stir in parsley , thyume and 1/4 teaspoon salt. pour mix over the chicken rolls.

Bake @350 for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.

meanwhile, prepare angel hair pasta following package directions. drain and place in large serving bowl.

Remove chicken from baking dish and place on serving platter. Season with remaining 1/8 teaspoon salt . Pour butter and wine mixture from baking dish over pasta and toss with Parmesan cheese. serve immediately


NOTE: we don't use salt at all in this house.. I eliminated that and did use salted butter. It was fine! but ...if you have to have salt then follow the directions ;)



per serving 697 calories, 33g fats (19g sat) 43g protein 54g carbohydrate 3g fiber
559 mg sodium 195mg cholesterol

Swiss & Gouda fondue

Swiss & Gouda Fondue- nov'09 family circle

Makes 31/2 cups , prep 10 minutes, cook 2 minutes


1~1/2 cup dry white wine
1 tablespoon fresh lemon juice
3/4 pound Jarlsberg cheese, shredded
1/2 pound Gouda ,shredded
2 tablespoons cornstarch
1/4 teaspoon garlic powder
pinch of ground nutmeg
pinch of cayenne pepper


serve fondue with cored and sliced apples, crackers, or bread toasts

DIRECTIONS:

place wine and lemon juice in a medium=size non aluminum sauce pan over medium heat. bring to a simmer.

in a large bow, toss together the shredded cheeses and cornstarch. Add cheese to wine mixture , one handful at a time, stirring with a wooden spoon until melted. stir in garlic powder, nutmeg, and cayenne. simmer over medium heat for 2 minutes, stirring frequently, until smooth and thickened. serve warm with your choice of items to dip

Mini Italian Club Sandwiches

Mini Italian Club Sandwiches - from Giada- foodnetwork


Prep 15 min Cook 18 min Total: 33 min
Level:Easy Yield: 6 servings

Ingredients

* 3 large eggs
* 2 tablespoons whipping cream
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon (about) unsalted butter
* 10 slices bacon
* 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
* 1 cup purchased pesto
* 8 ounces thinly sliced turkey
* 4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

Chocolate Covered Peanut Butter Cheesecake Pops

Chocolate Covered Peanut Butter Cheesecake Pops from Food network


Prep 15 min Inactive Prep 2 hr 0 min
Cook 2 hr 15 min Total: 4 hr 30 min
Level: Intermediate Yield: 36 mini squares


Ingredients
Cheesecake:

* 1 1/2 cups dark brown sugar
* 1 1/2 pounds cream cheese, at room temperature
* 1/2 cup heavy cream
* 2 large egg yolks
* 1 tablespoon pure vanilla extract
* 1 3/4 cups creamy peanut butter

Chocolate:

* 5 tablespoons vegetable shortening
* 12 ounces semisweet or bittersweet chocolate chips

Directions

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into

1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

Copyright 2007 Television Food Network, G.P. All rights reserved


These proved to be REALLY RICH

some tips
Make Them SMALLER!
also a few oreo cookies and graham crackers crushed add to them- After rolling the cubes into the chocolate dip half of them into the crumbs.
melt some white chocolate chips (and added some shortening but it didn't thin down enough so I added a little canola oil too). Drizzle the white over the chocolate and they look very professional

Vince's Ham-and-Cheese Croquettes

Vince's Ham-and-Cheese Croquettes

Recipe courtesy Vince Camillo for Food Network Magazine


Prep 25 min Inactive Prep 45 min Cook 15 min
Total: 1 hr 25 min
Level: Easy Yield: 20 croquettes

Ingredients

* 3 tablespoons unsalted butter
* 1/2 cup chopped onion
* 3/4 cup all-purpose flour
* 1/2 teaspoon cayenne pepper
* Kosher salt
* 1 cup milk
* 1 cup diced thinly sliced ham
* 1/2 cup grated white cheddar cheese
* 1/2 teaspoon chopped fresh thyme
* 3 small cloves garlic, smashed
* 1 10-ounce box frozen peas
* 3/4 cup low-sodium chicken broth
* 1 teaspoon grated lemon zest
* Freshly ground pepper
* Vegetable oil, for frying
* 2 large eggs, beaten
* 1 sleeve saltines (40 crackers), roughly crushed

Directions

Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.

Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.

Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.

Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.

Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.

Fall Vegetable Cobbler

Fall Vegetable Cobbler:Food network!

Prep Time: 30 minutes

Cook Time: 1 hour Level: Intermediate Serves: 4-6

* 4 cups low-sodium chicken broth
* 2 cups all-purpose flour
* 2 tablespoons whole-grain mustard
* 1 large turnip, peeled and cut into 3/4-inch pieces
* 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
* 4 large carrots, sliced
* 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
* Kosher salt and freshly ground pepper
* 1 tablespoon baking powder
* 1 cup heavy cream
* 1 bunch fresh parsley, chopped

Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.

Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.

Rosemary-Cheese Spritz Cookies

Rosemary-Cheese Spritz Cookies

These cookies are great to freeze- individually freeze them ,then transger to a bag- you can pull out the right amount for any size crowd

Prep 20 min Inactive Prep 20 min Cook 30 min
Total: 1 hr 10 min
Level: Easy Yield:about 4 dozen cookies


Ingredients

* 1 cup (2 sticks) unsalted butter
* 1 teaspoon finely grated lemon zest
* 1 large egg yolk
* 6 tablespoons heavy cream
* 1 3/4 cups all-purpose flour
* 3/4 cup finely grated Pecorino cheese
* 1/2 cup finely grated Parmesan cheese
* 1 tablespoon sugar
* 2 teaspoons minced fresh rosemary leaves
* 1 teaspoons fine salt
* Pinch freshly ground nutmeg
* Special Equipment: Cookie Press

Directions

Bring all ingredients to room temperature.

Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F.

Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Gouda Fondue

Gouda Fondue - great with whatever you have on hand, bread slices, vegetables, apples, pears...




Prep 10 min Cook 30 min Total:40 min
Level: Easy Yield: 2 cups fondue, serves 4 to 6

Ingredients

* 1 cup dry white wine
* 1 teaspoon freshly squeezed lemon juice
* 12 ounces Gouda cheese, (rind trimmed), shredded
* 4 ounces aged Gouda cheese, (rind trimmed), shredded
* 2 tablespoons cornstarch
* 1 pinch freshly grated nutmeg
* 1 pinch cayenne pepper

Dippers:

* Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears

Directions

Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

Italian Cocktail Meatballs

Italian Cocktail Meatballs with Herbs and Ricotta from food network!

CAn freeze cooked in sauce, or raw for up to 6months! nice handy snack, easy to defrost and serve when unexpected guests arrive!

Prep 50 min Inactive Prep 1 hr Cook45 min
Total: 2 hr 35 min
Level: Easy Yield: about 50 meatballs


Ingredients
nocoupons

* 3/4 pound ground pork
* 3/4 pound ground turkey
* 4 ounces (1/2 cup) whole milk ricotta
* 1/3 cup minced flat-leaf parsley leaves
* 1/3 cup panko bread crumbs
* 1/2 medium onion, grated (about 1/2 cup)
* 3 tablespoons finely grated pecorino
* 1 slice bacon, finely minced
* 2 large cloves garlic, minced
* 2 tablespoons milk
* 1 tablespoon minced fresh thyme or lemon thyme
* 1 large egg, beaten
* 2 teaspoons kosher salt
* 2 dashes Worcestershire sauce (about 1/2 teaspoon)
* Freshly ground black pepper
* 1 cup extra-virgin olive oil
* 2 to 3 cups homemade or quality jarred marinara sauce
* Small fresh basil leaves

Directions

Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.

Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.

Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.

Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.

Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.

The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:

- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.

- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Single Layer Birthday Cakes

Grandma Lorraine's Single Layer Birthday Cakes
From Sandra Lee on the food network

Prep 20 min inactive Prep 30 min
Cook 45 min Total: 1 hr 35 min
Level: Easy Yield: 2 single-layer cakes


Ingredients

* 1 (18.25-ounce) box yellow cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 2 teaspoons raspberry extract, divided (recommended: McCormick)
* 1/2 cup liquid from canned peaches
* 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
* Food coloring, red and green
* 6 tablespoons confectioners' sugar

Directions

Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.

Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.

Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.

Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.

Cream of Asparagus Soup = Easy!

Cream of Asparagus Soup

From Sandra lee of food network

cook time-15 min level easy yeild 6 servings

Ingredients

* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper

Directions

Trim tips off of thawed asparagus spears; set aside.

Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)

Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.

Serve hot.

* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Summer Fruit Crostata

Summer Fruit Crostata from bare foot contessa on food network.
Ingredients

* For the pastry (makes 2 crostatas)
* 2 cups all-purpose flour
* 1/4 cup granulated or superfine sugar
* 1/2 teaspoon kosher salt
* 1/2 pound (2 sticks) cold unsalted butter, diced
* 6 tablespoons (3 ounces) ice water

For the filling (makes 1 crostata):
nocoupons

* 1 pound firm ripe peaches, peeled
* 1/2 pound firm ripe black plums, unpeeled
* 1/2 pint fresh blueberries
* 1 tablespoon plus 1/4 cup all-purpose flour, divided
* 1 tablespoon plus 1/4 cup granulated sugar, divided
* 1/4 teaspoon grated orange zest
* 2 tablespoons freshly squeezed orange juice
* 1/4 teaspoon kosher salt
* 4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry:
Directions

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:

Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Prep 30 min
Inactive Prep
1 hr 5 min
Cook 20 min
Total: 1 hr 55 min
Level:Intermediate Yield:6 servings

Bacon Wrapped Blue Cheese Stuffed Chicken +veggies/sides

Bacon Wrapped Blue Cheese Stuffed Chicken Green Beans and Smashed Potatoes with Green Onions
Another from Rachel Ray off the food network.

Prep 20 min Cook 35 min Total: 55 min Level:Easy Yield:4 servings

Ingredients

* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.

Dressed-Up Bacon Mac and Cheese

Dressed-Up Bacon Mac and Cheese -food network magazine

Cook Time:55 min
Level:Intermediate
Yield:4 to 6

Ingredients

* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt

Directions

Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.

Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.

Milanese Fettuccini Alfredo

Milanese Fettuccini Alfredo from Rachel Ray

Level:Easy
Yield:4-6 servings

Times:Prep 5 min
Cook 20 min Total:25 min



Ingredients

* 1/2 teaspoon saffron threads, 2 pinches
* 1 to 1 1/2 cups chicken stock
* Salt
* 1 pound fettuccine
* 6 tablespoons butter, cut into pats
* 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano

Directions

Bring large pot of water to a boil over medium heat.

Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.

In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.

When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.

Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.

Chicken Cutlets with Orange and Arugula

Chicken Cutlets with Orange and Arugula from Rachel ray
*Cook Time:15 min
*Level:Easy
*Yield:4 servings


ngredients

* 1 1/2 cups bread crumbs
* 1/2 cup grated Parmigiano-Reggiano
* A little fresh grated nutmeg
* A handful flat-leaf parsley, finely chopped
* 1 orange, zested
* 1 cup all-purpose flour
* 3 eggs, beaten
* 4 small boneless, skinless chicken breasts, about 6 ounces each
* Salt and freshly ground black pepper
* Olive oil or vegetable oil, for frying
* 2 seedless oranges
* 2 yellow or orange tomatoes, seeded and diced
* 1 sprig fresh oregano, leaves finely chopped, optional
* 1/2 small red onion or 2 to 3 scallions, chopped
* 2 tablespoons extra-virgin olive oil
* 4 cups baby arugula leaves

Directions

Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.

Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.

Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.

While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.

Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.

Ricotta cheese cookies

A family Favortie during the holidays!

Ricotta cheese cookie


2 cups of sugar
1/2 pound butter or margarine
15 ounce carton of Ricotta cheese
3 eggs
2 teaspoons vanilla
4 cups flour, sifted
1/2 teaspoons salt
1 teaspoons baking soda
Frosting: 4oz cream cheese
2 teaspoons butter
2 cups confectioners sugar
1/2 teaspoons vanilla


Cream well together sugar, butter or margarine, ricotta cheese, eggs and 2 teaspoons vanilla. Sift together flour, salt and baking soda. Add to creamed mixture, mix well. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees until light brown on bottom (about 10 minutes). Cool, then ice with frosting. Frosting; cream cheese, 2 teaspoons butter, confectioners sugar, and 1/2 teaspoon vanilla. Dip in sprinkles.

sour cream cookies

sour cream cookie recipe‏

1/2 cup crisco
1 cup sugar
1 egg

cream together with a fork
add 2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
mix all together and add
1/2 cup sour cream
1 teaspoon vanilla

put teaspoon on of batter on cookie sheet (not too big of a heap)

bake at 375 for about 8 to 10 minutes

I usually double the batter.

when cooled you can add sugar icing and sprinkles if desired
ICING:powdered sugar and water- add water in small amounts until desired consistancy- should be thick but not too thick - enough to dunk cookie in - add sprinkles while icing still is wet.

Green tea with gensing and honey (mock of Arizona tea)

I LOVE Arizona tea with gensing and honey - Tried it- not even close :( see notes below.

* 4 Qt. Water
* 2 Lipton Green Tea Bags (Regular Size) (Yes only two)
* 1 Cup Sugar
* 4 Tbsp Honey
* 6 Tbsp Lemon Juice
* 1/4 Tsp Gensing Extract
(can find at local health food source)


Directions

1. Boil 1 qt water
2. Steep Green Tea bags for 1 Hour (YES 1 hour)
3. After your hour is up add
the rest of the ingredients and stir
4. Serve chilled.
5. Save much dollars!

My Notes: This is NOT ANYTHING LIKE ARIZONA'S GREEN TEA W/ HONEY+GENSING!! I drink the stuff religiously and it's not anywhere near it. Too much lemon.
I may try it again and maybe be bold and go with 4 tea bags and only 3 tbs lemon- then add more lemon to taste if necessary... maybe then we'll get closer.
Was really hoping to save money too....sigh.

Lemon Cream sauce

Lemon Cream Sauce
from Mireille Guiliano
FrenchWomenDontGetFat.com

INGREDIENTS
1½ Tablespoon fresh cream
or 3/4 Tablespoon heavy whipping cream
and 3/4 T sour cream
½ teaspoon extra virgin olive oil
½ teaspoon lemon zest
½ teaspoon lemon juice
2 teaspoons fresh parmesan

Yield: 2 Servings

RECIPE
Mix the fresh cream, olive oil, lemon zest, and lemon juice in a small bowl. Heat under medium flame for a minute.

When mixture starts thickening, add the parmesan cheese, stir, and cook for another minute.

If having with pasta, add and mix. Serve immediately.

Sauce is also good over fish ,chicken, your favorite vegetable... the uses are endless.

Buffalo chicken dip

Buffalo chicken dip
Sara Haines from the today show.

INGREDIENTS

• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce
• 2 1/2 cups shredded chicken, cooked
• 8 ounces provolone cheese, shredded

DIRECTIONS

Mix and bake at 350 degrees for 25-30 minutes.

Serve with Tostito Scoops.

Cheddar-Beef Enchiladas

Cheddar-Beef Enchiladas (kraft - this may be similar to one already posted )
Prep Time: 20 min Total Time: 43 min Makes: 5 servings

items needed:
1/2 lb. extra lean ground beef
1/2 cup each chopped red and green peppers
2 cups TACO BELL® HOME ORIGINALS® Thick ‘N
Chunky Salsa, divided
1-1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar
Cheese, divided
10 corn tortillas (6 inch)
2 Tbsp. KRAFT Light Zesty Italian Dressing

HEAT oven to 400°F.
BROWN meat with peppers in large nonstick skillet. Stir
in 1 cup salsa; simmer 5 min., stirring occasionally. Remove
from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-
inch baking dish. Brush dressing lightly over both sides
of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave
on HIGH 20 to 30 sec. or just until warmed. Immediately
spoon 1/3 cup meat mixture down center of each
warm tortilla; roll up. Place, seam-sides down, over salsa
in dish. Repeat with remaining tortillas and meat mixture;
top with remaining salsa. Cover.
BAKE 20 min. or until heated through. Uncover; top with
remaining cheese. Bake, uncovered, 2 to 3 min. or until
cheese is melted.

Southwest Beef & Pepper Skillet

Southwest Beef & Pepper Skillet (Kraft again)
Prep Time: 10 min Total Time: 25 min Makes: 6 servings,
1-1/3 cups each

need:
1 lb. extra lean ground beef
1 can (14-1/2 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles,
undrained
1 each large green and yellow pepper, thinly
sliced, then halved
2 cups instant white rice, uncooked
1-1/2 cups KRAFT 2% Milk Shredded
Cheddar Cheese

HEAT broiler.
BROWN meat in large ovenproof skillet. Stir in broth and
tomatoes; bring to boil.
ADD peppers and rice; stir. Cover; simmer on low heat 5
min. or until rice is tender.
TOP with cheese. Broil, uncovered, 2 to 3 min. or until
melted.

Salsa Cheddar Chicken

Salsa Cheddar Chicken (compliments Kraft)
Prep Time: 10 min Total Time: 40 min Makes: 4 servings

2 Tbsp. KRAFT Light Zesty Italian Dressing
4 small boneless skinless chicken breast
halves (1 lb.)
1 large green pepper, cut into thin strips
1 large tomato, chopped
1 cup salsa
1 cup KRAFT 2% Milk Shredded Mild
Cheddar Cheese
2 cups cooked brown rice


HEAT dressing in large skillet on medium heat. Add chicken;
cover. Cook 4 to 5 min. on each side or until lightly
browned. Remove from skillet; cover to keep warm.
ADD peppers to skillet; cook 5 min., stirring frequently.
Stir in tomatoes and salsa. Return chicken to skillet;
simmer, covered, on medium-low heat 10 min. or until
chicken is done (165ºF).
TOP with cheese; cook, covered, 4 to 5 min. or until
melted. Serve over rice.

Tri-colored stuffed peppers

also from kraft

Tri-Color Stuffed Peppers
Prep Time: 15 min Total Time: 55 min Makes: 6 servings, one
stuffed pepper half each

2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS®
Thick ‘N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 each: large red, yellow and green bell pepper,
cut lengthwise in half, seeds removed
1/2 cup water

HEAT oven to 400°F. Mix crumbles, corn and salsa in
large nonstick skillet. Cook on medium 5 min. or until
heated through, stirring frequently. Remove from heat.
Stir in rice and 1/2 cup cheese.
SPOON into pepper halves; place in 13x9-inch baking
dish. Pour water into bottom of dish; cover with foil.
BAKE 30 min.; sprinkle with remaining cheese. Bake,
uncovered, 10 min. or until cheese is melted.

Spinach and Bacon Mac n Cheese

compliments of kraft foods

Spinach-Bacon Macaroni & Cheese
Prep Time: 20 min Total Time: 40 min Makes: 6 servings

Ingredients needed :
3 cups medium shell macaroni, uncooked
1 pkg. (6 oz. ) fresh baby spinach leaves
4 slices OSCAR MAYER Bacon, chopped
2 Tbsp. flour
2 cups milk
1 pkg. KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Procedure:
HEAT oven to 350°F.
COOK macaroni as directed on pkg., adding spinach for
the last min. Cook bacon in large saucepan. Remove
bacon; save drippings in pan.
ADD flour to drippings; cook and stir until bubbly. Gradually
stir in milk. Bring to boil, stirring constantly; cook and
stir 3 to 5 min. or until thickened.
STIR in 1 cup Cheddar and Parmesan; cook and stir until
melted. Add bacon and macaroni mixture; mix well.
SPOON into 1-1/2-qt. casserole; top with remaining
Cheddar. Bake 20 min.

Easy Sheppard's pie

compliments of kraft kitchens.

Prep Time: 10 min Total Time: 25 min
Makes: 6 servings, 1 cup each


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 lb. lean ground beef
1/2 cup Honey Barbecue Sauce
2 cups frozen mixed vegetables
1-1/2 cups Shredded Cheddar Cheese

HEAT oven to 425ºF. Prepare stuffing mix as directed on package.
MEANWHILE, brown meat; drain. Stir in barbecue sauce; spoon into greased 2-qt. casserole. Top with vegetables, cheese and stuffing.
BAKE 15 min. or until heated through.

Kraft Kitchens Tips Substitute:
Use ground turkey in place of the beef and KRAFT 2% Milk Shredded Cheddar Cheese.

Made the other night-VERY easy to do and tasty!
Definitely will make again. I layered it wrong- oops- put the cheese on top. It was fine..lol. Also was tempted to add more BBQ sauce as it didn't seem like enough- very glad I did not , it would have overpowered the dish so make sure you follow the measurements as given. two thumbs up!!

Swedish- Lussebullar or Saffron Buns

From the Swedish exchange student at the local high school.

Lussebullar ( Saffron buns)

1-3/4 oz rapid rise yeast
5-1/3 oz butter or margarine
2 cups milk
1 cup curd (cottage) cheese
1/4 tsp saffron
2/3 cup sugar
1/2 tsp salt
7 cups flour
egg, beaten

Crumble the yeast in a bowl. Melt the butter or margarine in a saucepan. Pour in the milk , and warm until 98 degrees (finger temperature)
Pour part of the mix over the yeast until it is dissolved.
Pour the rest of the mix together with the curd (cottage) cheese, saffron, sugar, and salt. Then work in the most of the flour in the bowl by hand or machine so the dough doesn't stick to the edges of the bowl and is smooth.
Take the dough out of the bowl and put it on a bench with a bit of flour spread over it . Knead it until smooth. Separate it into two pieces. Then cut 10 pieces of " lussebullar" out of each piece. Roll each small piece until it is approximately 8 inches long and shape into the letter s
Put them on a cookie sheet and put raisins in the curves of each s. Let rise until approximately double in size.
Brush with beaten egg.
Bake in a 435 degree oven for 8 minutes. Let cool under a towel. Store in a plastic bag or in the freeze.

REAL Swedish Meatbals

A recipe from the Swedish exchange student at one of our local high schools.

For the ground meat:
1/4 cup oatmeal
1 tbsp potato flour OR 4 tbsp fine bread crumbs
1/4 cup water
1/2 to 1 tsp salt
1/8 tsp pepper
1 lb ground meat ( beef, pork, or combination)
1 egg

for frying:
1-1/2 tbsp butter( or margarine)

for Sauce:
2 tbsp flour
1-2/3 cups pan juice and dark bullion
salt, pepper, soy sauce
cream(optional)

mix together the oatmeal and potato flour, or bread crumbs, with water; stir in Salt and pepper- set aside to swell for 10 minutes. Work in the ground meat and the egg. Stir the meat mixture until smooth, being careful not to over stir. Over stirring causes the meat to become tough and stringy.
Roll meatballs to desired size and fry brown in butter or margarine. Keep them warm.
Melt the butter for the gravy in a saucepan. Add flour while stirring, and let sizzle a bit. Remove from heat. Dilute with juice from pan or bullion and stir until the mixture is smooth. Put saucepan back on burner and boil 3 to 5 minutes, stirring constantly. Add a little cream toward the end for a richer taste. Serve the sauce separately or place the meatballs in the sauce and warm thoroughly.

Potato Chip-Pretzel crispy chicken coating

Potato chip/Pretzel baked chicken

start to finish : 30 minutes

Serves 6

2 oz plain potato chips
2 oz thin pretzel sticks
1/2 tsp red pepper flakes
2 eggs
1 tbsp low sodium soy sauce
1-1/4 lb chicken breasts
2 tbsp canola or vegetable oil
1-1/2 cups sweet white wine(such as Riesling)
Pinch saffron threads
1 tsp dry parsley
1/4 tsp salt
2 tbsp butter
1 tbsp cornstarch
2 tbsp cold water

Procedure:
Heat oven to 450 F
In food processor, combined the potato chips, pretzels, and red pepper flakes, then pulse until they are reduced to very fine crumbs. Transfer the mixture to a wide shallow bowl and set aside.
In a second wide , shallow bowl, whisk together the eggs and soy sauce. Set aside.
Carefully slice each chicken breast in half horizontally to create 2 thin fillets. One at a time, place the chicken fillets in the egg mixture , turning to coat both sides. Dredge each fillet through the chip and pretzel mixture, turning to coat both sides.
In a large , oven -safe skillet over medium high, heat the oil until very hot. Add the chicken breasts and cook until browned on the bottom, about 4 minutes. Turn the breasts, then place the skillet in the oven, bake for 10 minutes.
Remove chicken from the oven and transfer to a serving plate. Cove with foil to keep warm. Return skillet to the stove top over medium high heat. Add the wine, saffron, parsley and salt. Bring to a simmer, stirring and scrapping the bottom of the pan with a spoon to release any browned bits.
Simmer until the liquid is reduced by half, then add the butter and swirl it in until melted.
In a small glass, mix the cornstarch and water, then add to the skillet. Return to a simmer, stirring constantly , and cook until thickened , about 1 to 2 minutes. Serve the chicken with the pan sauce.

Source : https://morganton.com/crushed-potato-chips-pretzels-give-chicken-just-the-right-crunchiness/article_2cf63433-8d52-5f1b-b656-361f056ab8cf.html

nutrition info per serving(rounded to the nearest whole number)
352 calories, 114 calories from fat; 13g fat (4g saturated;0 g trans fats) 118 mg cholesterol; 24g carbohydrate: 25 g protein ; 0 g fiber; 354 mg sodium

3 step mini cheese cakes

mini cheese cakes made with cream cheese.

2pkg (8oz each) Cream cheese- softened.
1/2 cup sugar
1/2 tsp vanilla
2 eggs
12 oreo cookies ( Vanilla wafers work too)

1 kiwi peeled , cut into 6 slices
36 blueberries(1/2 cup)
12 raspberries or blackberries ( about 1/3 cup)
( suggested serving- you can use whatever fruit in season you'd like!)

Preheat oven to 350 degrees.Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed- until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
Place 1 cooke in bottom of each of 12 medium paper lined muffin cups. Fill evenly with batter.
Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours or overnight. Cut kiwi slices in half. Top each cheesecake with seasonal fruit just before serving.

Beth's caramel corn blitz

1 cup butter
1 cup brown sugar
1 cup chocolate chips
1 cup mixed nuts
1 bag micro-popcorn- butter lovers

Prepare popcorn and put in large bowl.
In saucepan over medium -low heat, whisk butter and brown sugar until smooth and combined.
Pour mixture over popcorn until completely coated.
Spread coated corn evenly on cookie sheet ( two if needed) . Sprinkle chocolate chips and nuts evenly over corn.
Bake at 350 degrees for 6-8 minutes . Let cool completely and serve.

Hot Artichoke Crab Dip

1 jar Creamy Alfredo Sauce (Bertolli's is good)
1 tbsp Olive Oil
1 clove garlic, finely chopped
6 oz van crab meat, drained and flaked
14 oz can artichoke hearts, drained and finely chopped.
3 oz cream cheese, cut into cubes
3 tbsp chopped fresh Italian parsley ( optional)
1/4 tsp finely grated lemon peel
Hot pepper sauce to taste
1 medium round loaf crusty Italian bread hollowed
(optional for serving - can just serve in a bowl too)

in 3 quart saucepan, heat olive oil over medium heat and cook garlic 30 seconds. Stir in crab meat, sauce, artichoke hearts, and cream cheese. Simmer, stirring frequently , 5 minutes or until cream cheese is melted.
Just before serving stir in parsley k, lemon peel, and pepper sauce, spoon into hollowed bread. Serve hot and, if desired , with additional Italian bread or crackers.

Cheesy Velveeta dip

Most everyone knows this dip recipe- quick and easy. At the bottom are some suggestions to add in.

1 lb Velveeta
1 cup picante sauce or salsa

microwave cut up cheese and sauce/salsa in 1 1/2/ quart microwaveable bowl on high for 5-8 mintues or until cheese is melted, stirring every 3 minutes. Serve with yor favorite chips or crackers.

EASY ADDITIONS
1 can (15oz) chili

1/2lb cooked ground beef plus
1 can(10oz) dice tomatoes with green chilies, drained.

1 cup each ranch dressing and sour cream

Make your own yogurt- Links to recipes

Yogurt/Make Your Own!
some links to different recipes

Homemade Yogurt

Making Homemade Yogurt

Mahanandi » Homemade Indian Yogurt (Curd, Perugu)

Greek Recipe for Homemade Yogurt

Hillbilly Housewife

How to make Homemade Whole Food Yogurt

Yogurt (Yoghurt) Recipes and Cooking Instructions

How to Make Delicious, Homemade Yogurt - Associated Content

Free Plans: How To Make Yogurt

Batter (or Yeast) Bread

Batter Bread also known as yeast bread
(bread from scratch)

2 (1/4-ounce) packages active dry yeast or 4 1/2 teaspoons active dry yeast 1/2 cup warm water
1 1/2 cups warm milk
1/2 cup granulated sugar
2 teaspoons salt
1/2 cup butter, melted
2 large eggs
4 1/2 cups all-purpose or bread flour
1 cup quick-cooking oats

Grease 2 loaf pans; set aside.
In a medium bowl, dissolve yeast in warm water (105°F to 115°F). Add warm milk, sugar, salt, butter and eggs; mix well.
In another bowl, mix together flour and oats. Gradually add to the yeast mixture and beat on medium speed until smooth.
Spread in loaf pans, cover with plastic wrap and let rise for 30 minutes.
Preheat oven to 400°F. Bake for 25 to 35 minutes or until hollow-sounding when tapped. Cool on a wire rack.
Makes 2 loaves.

Speedy Creamy Spinach

Speedy Creamy Spinach
Ingredients

Makes 6 (1/2-cup) servings
Prep Time: 5 minutes
Cook Time: 7 minutes

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces regular or reduced fat cream cheese, cut into small pieces
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder
1/8 - 1/4 teaspoon Ground Nutmeg
recommend: McCormick® seasonings!
2 tablespoons butter

Procedure
1. Thaw the spinach and squeeze dry, reserving the liquid. Add enough water to the liquid to equal 3/4 cup liquid total. 2. Place a 12-inch skillet over medium heat until hot, add cream cheese, spinach liquid, garlic salt, onion powder, and nutmeg. Whisk until melted and completely smooth, about 2 minutes. Add spinach and stir until well-blended. Cook 3 minutes or until thoroughly heated, stirring occasionally.
3. Add butter and cook 1 minute longer or until butter is completely melted.

A Taste for Health Tip: Use reduced fat cream cheese for a reduction of 18 calories and 2 grams fat per serving.

Calories: 118 Sodium: 383 mg Fat: 10 g Carbohydrates: 3 g Cholesterol: 30 mg Fiber: 2 g Protein: 4 g

Pineapple Beets

Pineapple Beets
Metric/Imperial
1 can pineapple chunks, drained (reserve liquid)
125 ml/ 1/2 cup water
50 ml/ 1/4cup cider vinegar
50 ml/ 1/4cup brown sugar
15 ml/ 1 tbsp cornstarch
2 ml/ 1/2tsp salt
2 cans of beets, sliced

In a medium saucepan; add pineapple juice, water and vinegar. In a small bowl; mix together sugar, cornstarch and salt. Add to pineapple juice mixture. Cook until thickened, stirrung constantly. Add beets, then heat to boiling. Just before serving, add pineapple chunks into hot mixture.
Serves 8

Spring Creamy Vegetable medley - easy

Spring creamy veg medley-ez
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs

Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6