Wednesday, July 31, 2013

Cabbage Casserole

Jenna loves stuffed cabbage, so when I saw this recipe, I thought we would try it.  It was good, and a lot less work than making stuffed cabbage!  I used shredded cabbage(10 oz) and it was plenty.
CABBAGE CASSEROLE
(from WW Winners Circle Cookbook)


4 servings  7 PP

2 t. canola oil
1 onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 lb. lean ground sirloin
1 (14 ½ oz.) can diced tomatoes with mild green chiles
1 (8-oz) can tomato sauce
½ c. cooked white rice (I use brown rice)
½ small head cabbage (about ¾ lb.), shredded

1. Preheat oven to 350. Spray 9 X 13 in. baking dish with nonstick spray.
2. To make the filling, heat the oil in large nonstick skillet over med-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, about 8 minutes. Add the beef and cook, breaking it up with a wooden spoon, until the liquid evaporates and the beef begins to brown, about 6 min. Stir in the diced tomatoes, tomato sauce, and rice; bring to a boil. Remove from the heat.
3. Spoon half of the filling in an even layer on the bottom of the baking dish. Top with all of the cabbage, then top with the remaining filling. Cover with foil and bake until the filling is hot and bubbly and the cabbage is very tender, about 1 ¼ hrs.

Nutrition Facts:
PER SERVING (1 ¾ cups): 272 cal., 11g fat, 24g carbs, 5g fiber, 21g protein

Tuesday, July 30, 2013

Impossibly Easy Zucchini Pie

I made this for me for lunches one week.  I really liked it.  It was easy to put together and tastes great.  I had shredded zucchini(from making breads) so used that.  If you are chopping it, chop it small--like the size you would do onions. 
Impossibly Easy Zucchini Pie

Posted By: JUWEL50
Makes 6 servings

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
2. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
3. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Makes 6 servings

Nutrition Information:  3 PP
1 Serving (1 Serving)Calories 120
(Calories from Fat 40), Total Fat 4 1/2g (Saturated Fat 1 1/2g,
Trans Fat 0g), Cholesterol 75mg; Sodium 450mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 5g), Protein 7g

Monday, July 29, 2013

Strawberry Cheesecake Poke Cake

I made this for company a few weeks ago.  I improvised and used strawberry jam in place of the ice cream topping.  It was very good.  My only change next time would be to NOT use a fork to make holes, but use the end of a wooden spoon.  I had too much topping on top of the cake, as you can see, and the frosting wanted to slide off.
Strawberry Cheesecake Poke Cake


Yield: 24 pieces of cake

1 strawberry cake mix

1 can sweetened condensed milk (14 oz.)

1 jar strawberry ice cream topping (11.75 oz) *Beth used strawberry jam, warmed up

4 oz. cream cheese, softened

1/2 cup plain Greek yogurt

1/2 cup milk

1 box instant cheesecake pudding (I used Jell-o)

2 cups Cool Whip

fresh strawberries and blueberries

1.     Mix the strawberry cake according to the back of the package. Bake in a 9x13 pan for about 28 minutes. Cool for 3-4 minutes and then poke the top of the cake with a fork or with the end of a wooden spoon handle. Beth suggests to use this!

2.     Mix together the sweetened condensed milk and the strawberry ice cream topping. Spoon all of the milk slowly over the top of the cake. Use the back of a spoon to move the mixture back and forth so it seeps into the holes made from the fork or spoon. Let cool completely.

3.     In a mixing bowl, beat the cream cheese and yogurt until creamy. Mix together the pudding mix and milk. Add to the cream cheese and beat again. Fold the Cool Whip in gently using a spatula to turn the mixture over and over until incorporated. You do not want to stir vigorously because the air from the Cool Whip will be removed. Spread over the top of the cooled cake. Keep refrigerated until serving. Cut into 24 squares. Top with fresh berries if desired.

 

Sunday, July 28, 2013

Cherry Vanilla Zucchini Bread

I LOVE all of Carol's recipes from the Taste of Home bulletin board.  This one did NOT disappoint.  I fell in love at first bite.  I did 'swap' the baking powder and soda, added 1 cup of chocolate chips and 1 tsp. almond extract. I got 6 mini loaves from one batch.
CHERRY VANILLA ZUCCHINI BREAD 

Carol Taste of Home bb

  2 eggs
  1 c.  canola or vegetable oil
  1 1/2  cups  sugar
  2 tsp.  vanilla extract
  2  c.  grated zucchini
  1/2  c.  chopped pecans or walnuts-optional -- (omitted)
  3 c.  all-purpose flour
  1 teaspoon  baking powder
  1/4 teaspoon  baking soda  
  1 tsp.  salt
  1 box  instant vanilla pudding mix -- (4 serving size)
  1 jar  maraschino cherries -- (10 oz.) drained, rinsed and cut into 4 pieces


Mix together in bowl eggs, oil, sugar, vanilla, zucchini, cherries and nuts, if using.

In a separate bowl, combine the dry ingredients well; add to zucchini mixture and mix together well.  Pour into 2 greased and floured loaf pans. Or 4-5 mini pans

Bake @ 350 degrees 1 hour, or until bread tests done.

NOTE: You can bake the batter in 4-5 small loaf pans for 45 minutes. (Mine took about 35 minutes-I always test the center with a cake tester to be sure it's done.)

****add Almond extract and chocolate chips

Carol ‘swapped’ the baking powder and soda amounts to get taller loaves.

Saturday, July 27, 2013

Roasted Sweet Corn

Growing up, we couldn't WAIT for sweet corn season. Usually it came right when school was starting in Wisconsin. Mom would enlist all of us to help shuck corn and prepare it for the freezer. We would all look forward to having it on the grill. This is my favorite way to fix corn on the cob. I like to eat the more 'done' corn, so purposely make it this way!

Roasted Sweet Corn

Sweet corn
water
grill

Soak the sweet corn in the husks, in water for 3-8 hours.  I put something heavy on top to make sure the corn is all submerged.

Put the corn on the grill at medium low heat and cook for 45 minutes to 1 hour.  You will need to turn the corn every 10 minutes or so to cook evenly.  Take off the grill, cut the end off and pull the husks off.

Friday, July 26, 2013

Roadside Chicken

I used 2 # of chicken breasts to make this, so made all the marinade and divided it in half before putting the chicken in.  I then added only 1/4 cup oil to the remaining marinade.  We loved this.  It was a very moist chicken that tastes great on a green salad the next day!
Roadside Chicken



For the marinade:

  • 1 cup white vinegar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground pepper
  • 1/2 teaspoon celery salt

  • 4-5 pounds chicken thighs or drumsticks, bone in

For the basting sauce (this is the same as the marinade except with vegetable oil)

  • 1 cup white vinegar
  • 1/2 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground pepper
  • 1/2 teaspoon celery salt

1.      Mix together ingredients for marinade and stir until salt and sugar are dissolved. Place chicken in a large ziploc bag and pour in marinade. (You can remove the skin if you want. I do it about half the time depending on how lazy I feel.) Refrigerate for 2-8 hours.

2.      Start grill for medium heat. Mix ingredients for basting sauce and stir until sugar and salt are dissolved. If you have a squirt bottle or old worchestershire bottle, pour basting sauce in it to use while grilling. Otherwise you could use a silicone brush to brush on the basting sauce. 

3.      Place chicken pieces on the grill and discard marinade. Shake or squirt basting sauce onto each chicken piece, or use a silicone brush to add basting sauce. Grill chicken, covering as much as possible, for about five minutes. (Careful with the basting - the oil can cause flare ups on the grill, so watch out and don't go too crazy with the sauce.) Turn the chicken over, baste generously with basting sauce, and cook another five minutes. Continue cooking, rotating chicken and basting until the chicken has cooked through, about 35 minutes. Remove chicken from grill, let sit covered with foil for five minutes and serve.
Yield: 4-6 servings



Thursday, July 25, 2013

Eva's Calzone

The girls were going to make Grinders the other day and I realized I had never put this recipe on the blog.  Eva was an 'adopted' grandma to me while I was growing up.  This is easy to make and tastes great.  Just make sure to chop up the stems of the frozen broccoli.  We served it with our favorite pizza sauce.

Eva's Calzone          

 
1 roll sausage(16 oz) fried

1(10 oz) frozen broccoli--run hot water over to thaw.

1 loaf frozen bread dough thawed

1c. cheddar cheese shredded

1 c. mozzarella cheese shredded

 

Pat or roll dough out to a large rectangle.  Put sausage, broccoli, cheddar and mozzarella cheese over top.  Fold up and seal.  Brush with egg white and sprinkle with sesame seeds.  Bake at 375 for 1/2 hour.  Serve with warm spaghetti sauce and parmesan cheese.

 

Wednesday, July 24, 2013

Spicy Buffalo Cauliflower

This was very good, but very spicy. We used a pre-made wing sauce for the Buffalo sauce. You can make this as spicy as you would like depending on the buffalo sauce you use. Kathleen and I really liked this.

Spicy Buffalo Cauliflower


1 head cauliflower

For the batter:
Dash of Frank's Original Hot Sauce, or whatever kind you like
1/2 c. white flour
1/2 c. water
Pinch salt

For the Buffalo sauce:

1/4 c. Frank's Hot Sauce
1/4 c. oil, canola oil works best
Pinch salt


1.  Preheat oven to 450 degrees. Mix together the batter ingredients in a small bowl. Dip the cauliflower in the batter until coated evenly then place on greased baking sheet. Bake for about 15 minutes or until the batter hardens.

2.  Mix together sauce ingredients in a small bowl. Once the cauliflower are done baking, brush them with the hot sauce mixture and bake again for a few more minutes, until cauliflower is crispy.

3.  Remove from oven. You may want to add a bit more buffalo sauce to taste.

Tuesday, July 23, 2013

Zucchini Pizza Casserole

This was delicious! I couldn't even tell there was zucchini in it. I will make this again.
 
Zucchini Pizza Casserole
 Lynn Bernstetter Taste of Home
6-8 Servings
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped
Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
     Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until  meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 311 calories, 20 g fat (11 g saturated fat), 132 mg cholesterol, 754 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.
8 PP

Monday, July 22, 2013

Sourdough English Muffins

These were fun and easy to make--with the bread maker.  They tasted great and toast up nicely.
Sourdough English Muffins

Makes 14-16 muffins

Recipe from Red Star Yeast—adpated for bread maker

1/2 cup water

2 tablespoons vegetable oil

1 cup sourdough starter, at room temperature

3 cups bread flour, divided

1 tablespoon sugar

2 ¼ tsp. (1 packet) active dry yeast

1 teaspoon salt Cornmeal for sprinkling

Put all in ingredients except for cornmeal in bread machine starting with liquids.  Set on dough setting.

When done, punch down the dough and turn it out onto a surface sprinkled with cornmeal.  Roll the dough to ¼ inch thickness.  Turn the dough to coat the top side with cornmeal.  Use a round cookie cutter to cut out the muffins.  Place on a cookie sheet lined with parchment.

Cover the muffins and let them rice until indentation remains after touching—about 1 hour.

Preheat an electric griddle or skillet to 300(or medium low on the cook top) and grease well.  Bake the muffins for 10 minutes on each side, until the sides are deep golden brown.  Cool on a wire rack. 

To serve, split with a fork and toast.                                  

Sunday, July 21, 2013

Crockpot Sweet and Sour Chicken

This was easy to make and tasted great. We served this over white rice.  I doubled the sauce and used a 20 oz can of pineapple.  We like sauce and it was just the right amount.

Crockpot Sweet and Sour Chicken

1 1/2 c carrots
1 large green pepper, chopped
1 medium onion, chopped
1 T quick cooking tapioca
2 1/2 lbs chicken cut into chunks
1 can (8 oz) pineapple chunks in juice
3 T brown sugar
1/3 c white vinegar
1 T soy sauce
1/2 t instant chicken bouillon
1/4 t garlic powder
1/4 t ground ginger or 1/2 t fresh grated ginger
1/8 t salt

Place carrots, pepper and onion in a 4 qt or larger crockpot.  Top with chicken pieces.

In a medium bowl, combine pineapple(with juice), brown sugar, vinegar, soy sauce, bouillon, garlic powder, ginger, salt and tapioca.  Pour over chicken.

Cover and cook on low for 8-10 hours.  Serve over rice.

Saturday, July 20, 2013

Spicy Sausage Pasta

This was super easy to make. Don and I really liked it. It is great as leftovers, too!

Spicy Sausage Pasta

The Best Simple Recipes from America’s Test Kitchens
1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes 4 servings.



Friday, July 19, 2013

Banana Breakfast Smoothie

This was very easy to put together. The recipe says it serves 2, but it filled my cup, so I drank it all!

Banana Breakfast Smoothie

Yield: 2 servings (serving size: 1 cup)

1/2 cup low-fat milk
1/2 cup crushed ice
1 tablespoon honey
1/8 teaspoon ground nutmeg
1 frozen sliced ripe large banana
1 cup plain Greek 2% yogurt (Beth used fat free)

1. Combine first 5 ingredients in a blender; process 2 minutes or until smooth. Add yogurt; process just until blended. Serve immediately.

Thursday, July 18, 2013

Better Homes Sourdough Coffee Cake

I made this to go along with the No Bake Peanut Butter Bars from yesterday. Everyone liked it--I came home with an empty pan! Easy to make and tasted great.

Better Homes Sourdough Coffee Cake

1978 Better Homes and Gardens magazine.  

1 1/4 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter

2/3 cup sourdough starter

1 beaten egg

1 teaspoon vanilla

1 (21 ounce) cans cherry pie filling or 1 (21 ounce) cans blueberry pie filling or 1 (21 ounce) cans peach pie filling, etc

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup butter

  1. Preheat oven to 350 degrees f.
  2. In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
  3. Cut in the first 1/4 cup butter till mixture resembles course crumbs.
  4. Combine sourdough starter, egg and vanilla.
  5. Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed.
  6. Spread in a greased square baking dish or an 11 x 7 pan(Beth used 11x 7 pan),
  7. Spoon pie filling over top.
  8. Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
  9. Sprinkle over fruit.
  10. Bake at 350 degree oven for 45 to 50 minutes.

 

Wednesday, July 17, 2013

No Bake Peanut Butter Pudding Bars

I needed a quick and easy recipe to make on the spur of the minute for Sunday School treats. This one fit the bill. I liked that it made a jelly roll pan. It has 2 different cereals in it so was perfect for breakfast at church :-) Everyone liked them!

No Bake Peanut Butter Pudding BarsRating: 51

http://amandascookin.com/

  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups creamy peanut butter
  • 3 cups Rice Krispies
  • 3 cups Corn Flakes
  • 3/4 cup unsalted butter
  • 4 cups powdered sugar
  • 2 4-serving packages vanilla instant pudding
  • 1/4 cup milk
  • 1 12-oz package semi sweet chocolate chips
  • 1/2 cup unsalted butter

  1. Line a jelly roll pan with foil and set aside.   Beth just used PAM on the pan.
  2. Over medium heat combine sugar and corn syrup in a large saucepan and cook until bubbling at the edges, stirring occasionally. Cook, stirring, one minute more. Remove from heat and stir in peanut butter until melted. Stir in rice and corn cereals until completely coated. Press mixture into the lined cookie sheet.
  3. In saucepan over low heat, melt 3/4 cup unsalted butter. Remove from heat and stir in powdered sugar, vanilla pudding mix and milk. Spread pudding mixture over the cereal layer in the pan.
  4. In microwave or in a saucepan over low heat, melt chocolate chips and 1/2 cup butter. Stir until melted and creamy, spread over pudding mixture in pan.
  5. Refrigerate for one hour to set. Lift bars out with foil and cut into squares or triangles.

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Tuesday, July 16, 2013

Fried Rice

The girls made this to go with the Asian Barbecue Chicken from yesterday. Oh, my, was this great! It was easy to but together and is our new go to fried rice recipe.   We made rice and used frozen carrots and peas and cooked them with the other veggies.

Fried Rice



Makes: 6 servings

Start to Finish 30 mins

2 eggs, beaten

1 teaspoon soy sauce

1 teaspoon sesame oil or vegetable oil

1 clove garlic, minced

1 tablespoon cooking oil

1 stalks celery, thinly bias-sliced (1/2 cup)

3/4 cup fresh mushrooms, sliced

1 8.8ounce pouch cooked white rice or 2 cups cooked rice

1 medium carrot, shredded

1/2 cup frozen peas, thawed

2 tablespoons soy sauce

2 green onions, sliced (about 1/4 cup)

1 tablespoon hoisin sauce***Beth’s addition

1. In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.

2. Pour 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.

3. Pour 1 tablespoon cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

4. Add cooked rice, carrot, and peas. Sprinkle with 2 tablespoons soy sauce and hoisin sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.

Monday, July 15, 2013

Asian Barbecue Chicken

I put this together to marinade on our last day in the RV. We got home abut 2 in the afternoon, cleaned out the RV and then grilled this for dinner. It was WONDERFUL and this will be a regular summer dish here in TX. I used thighs and breasts in this recipe.

Asian Barbecue Chicken

YIELD: 4 servings (serving size: 2 thighs)

1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned (Beth used breasts and thighs)
Cooking spray
Lime wedges (optional)
Green onion tops (optional)


Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Calories: 297 Calories from fat: 23%
Fat: 7.7g Saturated fat: 2g Monounsaturated fat: 2.4g Polyunsaturated fat: 1.9g Protein: 39.2g Carbohydrate: 16.1g Fiber: 0.4g Cholesterol: 161mg
Iron: 2.7mg Sodium: 706mg Calcium: 39mg

Sunday, July 14, 2013

Tortellini Caesar Salad

We made this recipe to eat for lunch while we were on the beach.  DELICIOUS!  I bought 2 bags of tortellini, so will be making this again very soon!  The notes are Carol's.


TORTELLINI CAESAR SALAD
Carol-Taste of Home BB

1 (9-14 oz.) pkg. frozen cheese tortellini (I always use frozen cheese tortellini)
1/2 c. mayonnaise (I use low fat mayonnaise)
1/4 c. milk (I use low fat or fat free milk)
1/4 c. freshly grated Parmesan cheese (or you can use the shredded Parmesan in the bag found in the dairy case-don't use the one in the "green can"-it's way too dry and salty)
2 Tbsp. lemon juice
1-2 cloves garlic, finely minced
Freshly ground black pepper to taste 
8 c. torn Romaine lettuce*
1/3 c. freshly grated Parmesan cheese**
1 c. seasoned croutons
Halved grape or cherry tomatoes (optional-I use regular cut-up tomatoes when I don't have grape or cherry tomatoes-like in the salad in the picture)


Cook tortellini according to package directions. Drain and rinse with cold water.

For the dressing, in a small bowl, whisk together mayonnaise, milk, 1/4 c. Parmesan, lemon juice, garlic and pepper.

Place tortellini in a large salad bowl. Add the Romaine lettuce and 1/3 c. Parmesan.

Just before serving, drizzle with dressing and toss to coat. Top with croutons and tomatoes, if desired. 10 servings.

*You can mix different kinds of lettuce if you choose. I usually serve the dressing on the side when we have it here at home so that we can enjoy the salad for a few days without it getting soggy.

**I sprinkle on the cheese as I serve it....I find it easier to control that way.