Tuesday, December 26, 2006

Roasted Broccoli Recipe


1 head of broccoli, washed and cut into florets
2 teaspoons of olive oil
Juice of one lemon
Sea salt and pepper, to taste


Preheat oven to 400 degrees farenheit. Use a large bowl to toss broccoli florets with olive oil. Lay florets in a single layer on a baking sheet. Evenly distribute sea salt and pepper.

Bake until tender, usually around 15 minutes. Right after you take the florets out of the oven, drizzle with fresh lemon juice.

Courtesy: Dr. Ben Kim

Festive Cranberry Pineapple Salad

1 can (20 oz.) crushed pineapple, undrained
2 pkg (4 serving size ea) or 1 pkg. (8 serving size) Jell-o brand raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, chopped
2/3 c. chopped walnuts

Drain pineapple, reserving liquid in 1 quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to the reserved liquid to measue 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick). Pour into large bowl.

Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites).

Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.

Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.

Makes: 14 servings, 1/2 cup each

Courtesy: Andrea S.

Sunday, December 24, 2006

Flourless Coconut Macaroons

Serves: 3 Dozen Cookies

3 cups sweetened coconut
4 egg whites
3/4 cup sugar
1-1/2 tsp vanilla extract
1/2 tsp almond extract

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper (foil will also do in a pinch). Combine all ingredients in a large bowl, mix well. Drop mixture by rounded tablespoons onto the prepared baking sheet. Bake until the cookies are firm and light brown -- about 25 minutes. Cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Courtesy of FabulousFoods.com

Wednesday, December 20, 2006


1 (18.25 oz) pkg. Pillsbury Moist Supreme Butter Recipe Cake Mix
1/3 C Oil
2 eggs
1 (12 oz) pkg. (2 cups) semi-sweet chocolate chips
3 (1.4 oz) chocolate-covered toffee candy bars, cut into pieces
½ C butter or margarine
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk (not evaporated)

Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips and candy bar pieces. (Mixture will be thick) Press half of mixture in bottom of greased pan (lightly coat hands with butter to prevent batter from sticking to hands). Bake at 350 for 10 minutes.

Meanwhile, in medium saucepan, combine butter, caramels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture.

Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run a knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

Courtesy: Mom

Monday, December 18, 2006

Pumpkin Bread

Bread Ingredients:
3 cups sugar
1 cup canola oil
4 eggs
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2/3 cup water
2 cup pumpkin (small can)
3 1/3 cup flour
2 tsp baking soda
nuts or raisins (if desired)
  1. Mix everything together. Divide into 3 loaf pans that are greased and floured
  2. Bake at 350 degrees 1 hr or until done
  3. Cool slightly then remove from pans. Wrap in foil and store in refrigerator or freezer (top with browned butter glaze (see below)

Brown Butter Glaze Ingredients

1/2 cup butter
2 cup powdered sugar
2-6 tbs of water

Cook butter until light brown and stir in powdered sugar and add water. Put on bread warm and let cool.

Courtesy: Mom

Sunday, December 17, 2006

Beef Barley Soup

1 1/2 ground beef
1 large onion
2 small cans of tomato paste
2 cans of mixed veggies
1 heaping cup of barley
10 cups of water
10 beef bouillon cubes
Parmesan cheese and ground pepper to taste

  1. In a pan, brown beef and onions and drain fat, set aside
  2. Bring 10 cups of boiling water, bouillon, beef and onions, tomato paste, and veggies to a boil
  3. Add heaping cup of barley and simmer for 1 hour
  4. Serve with Parmesan cheese to taste

Courtesy: Mom

Banana Walnut Bread

1 1/3 cup all-purpose flour
1/2 cup splenda granular
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1 1/4 cups mashed bananas (approx. 3 bananas)
1 tbsp canola oil
1/3 cup reduced fat buttermilk
2 tsp vanilla extract
1/4 cup chopped walnuts

  1. Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with nonstick cooking spray. Set aside
  2. Blend dry ingredients in large bowl. Set aside
  3. Mash bananas. Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until mixed.
  4. Add chopped walnuts. Stir until mixed.
  5. Pour batter into prepared pan. Bake 45-55 min or until rich brown and center is set.

Courtesy: Mom

Potato Casserole

2 lb pkg hash browns (thaw a little)
1/2 cup margarine,
l tsp salt
1/4 tsp pepper
1 pt sour cream
1/2 cup onion
8 oz shredded cheese
1 can cream of chicken soup

Mix all ingredients, Put in greased 9 x 13 pan. Bake @ 350 degrees for 45 min - 1 hr.

Courtesy: Mom

Friday, December 8, 2006

Blueberry Sausage Breakfast Treat

3/4 pound sausage, pork
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
2 eggs
8 ounces sour cream
1 cup blueberries
1/2 cup pecans, chopped

Day before: Cook sausage and drain well. Stir together flour, baking powder and baking soda. In large mixing bowl, beat butter until fluffy. Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each. Alternate adding flour mixture and sour cream to creamed ingredients; mix well. Fold in sausage and berries. Pour batter into ungreased 13 x 9 x 2" baking pan. Sprinkle pecans on top. Refrigerate overnight. Preheat oven to 350ºF. Bake 35-40 minutes, until done. Cool on wire rack.

Thursday, December 7, 2006

Broccoli Rice Casserole

1 stick margarine
1 can cream of mushroom soup
8 oz. Jar of cheez whiz
1/4 C. Chopped onions
1 C. Minute rice
2 - 10 oz boxes frozen chopped broccoli-thawed

Melt butter in large pan. Saute onions til tender. Stir in broccoli. Add
soup, stir & simmer til warmed all through. Stir in cheese & rice while
simmering. Salt & pepper. Put in a buttered casserole dish. Bake at 350
for 25-30 minutes.

Pineapple Casserole

1 C sugar
6 T all-purpose flour
2 C grated sharp cheddar
2 (20 oz) cans pineapple chunks, drained, and 6 T pineapple juice reserved
1 C cracker crumbs (recommended: Ritz)
8 T (1 stick) butter, melted, plus extra for greasing pan

Preheat oven to 350.
Grease a medium size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the
cheese. Add the drained pineapple chunks, and stir until ingredients are
well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and
reserved pineapple juice, stirring with a rubber spatula until evenly
blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to
30 minutes, or until golden brown.

Wednesday, December 6, 2006

Pecan Coffee Cake

1/2 cup chopped pecans
1 package frozen bread rolls (25 oz)
6 oz instant butterscotch pudding mix
9 tablespoons butter
3/4 cup brown sugar
1 1/2 teaspoons cinnamon

Prepare recipe the night before serving.

Grease bundt pan and sprinkle bottom with chopped pecans. Place frozen rolls in pan. Sprinkle pudding on top. Melt butter in saucepan and add the brown sugar and cinnamon. Pour over rolls. Let set overnight on counter. Bake in morning for 20-25 minutes at 350 degrees. Turn out immediately onto plate.
Courtesy: Aunt Cathy

Monday, December 4, 2006

Cow Pies

2 cups milk chocolate chips
1 tablespoon shortening
1/2 cup raisins
1/2 cup chopped slivered almonds

In a double broiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from heat, stir in raisins and almonds. Drop by tablespoons into waxed paper. Chill until ready to serve. Should make about 2 dozen.

Saturday, December 2, 2006

Green Bean Casserole

1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.


2 egg whites
1 lb. pecan halves
1 c. sugar
2 tsp. cinnamon

Beat egg whites until stiff. Stir in pecans. Add sugar and cinnamon. Spread on cookie sheet on cake pan. Bake 1 hour at 200 degrees, stirring every 15 minutes.

Better Than Sex Cake

1 Box German Chocolate Cake Mix
7 ounces Sweetened Condensed Milk
6 ounces Caramel Sauce (Jar)
8 ounces Non-Dairy Whipped Topping -- thawed
8 Heath Candy Bars -- crushed


Bake cake in 9 by 13-inch cake pan, as directed on box. Let it cool slightly and poke little holes in the top of the cake with a pencil. Dribble sweetened condensed milk and caramel sauce over cake.

Let stand for over an hour until the cake has completely cooled. Frost with whipped topping and sprinkle crushed candy bars over that. Refrigerate.

This recipe for Better Than Sex Cake serves/makes 8

Friday, December 1, 2006

Spinach, Strawberry, and Hearts of Palm Salad Recipe

1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts

For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

courtesy Paula Deen

Chicken Cutlets with Artichokes, Tomato, and Mozzarella Recipe

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato
1 cup sliced drained marinated artichoke hearts
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.
In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.

Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half.

Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley.

Recipe courtesy Gourmet Magazine