Tuesday, May 25, 2010

BBQ White Beans w/Peppers

Use this recipe instead of baked beans

1 medium green pepper
4 oz ham, cut in strips
1 Tb vegetable oil
1 large onion, copped (1 cup)
3 cloves garlic, minced
2 15 oz cans cannelli beans
2 Tb yellow mustard
2 Tb cider vinegar
2 Tb pure maple syrup
1 Tb worcestershire sauce

optional crushed red pepper and oregano leaves

Slice two rings from sweet pepper; wrap and refrigerate. Chop remaining pepper; set aside. In skillet, cook ham in hot oil over medium-high heat until browned; remove from skillet. Add onion and garlic to skillet. Cook and stir 3 to 4 minutes or until tender.

In a 1 1/2 quart casserole dish combine beans, ham, onion and garlic mixture, chopped sweet pepper, mustard, vinegar, maple syrup, worcestershire sauce, and crushed red pepper to taste. Cover and refrigerate overnight (up to 24 hours)

Stir 2 Tb water into bean mixture. Reheat over medium heat for 5 - 7 minutes or until heated through, and adding the pepper rings for the last 2 minutes of cooking. Sprinkle with fresh oregano.

Makes 6 - 8 servings

Corn & Blueberry Salad

6 ears corn husked (or 3 cups corn)
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 Tb lime juice
2 Tb olive oil
1 Tb honey
1/2 tsp ground cumin

Cook corn and cut corn from cobs.

Combine corn, blueberries, cucumber, onion, cilantro, and jalapeno.

For dressing combine lime juice, oil, honey, cumin and 1/2 tsp salt. Shake well to combine. Add to salad and toss. Cover and refrigerate over night (up to 24 hours) Makes 6 - 8 servings

Got recipe from BHAG June 2010

Creme Fraiche

In a jar or bowl stir together 1 cup heavy cream and 2 Tbsp buttermilk. Cover and let stand at room temp out of direct sunlight for 12 - 36 hours, until thickened. Refrigerate up to 1 weeek

Got recipe from BHAG June 2010

Chopped Salad

2 - 3 cloves garlic
1/2 tsp kosher salt
1/2 lemon
1 7 - 8 oz carton sour cream or creme fraiche

2 hearts of romaine lettuce
1 cup corn
4 oz green beans, trimmed and cut into 2 inch lengths
1 cup cherry tomatoes, halved
1 cucumber, seeded and chopped
1/2 cup finely chopped fresh chives
1 avocado, cut into chunks
6 slices bacon, crisp cooked and chopped

peel garlic, split lengthwise and cop garlic with generous sprinkling of kosher salt. Rub garlic and salt together with flat side of blade to work it into a fine paste. Transfer to small bowl and squeeze lemon over garlic catching seeds. Stir in an additional sprinkling of salt and allow to stand for 10 - 15 minutes. Wick in sour cream or creme fraiche and season with salt and pepper. Refrigerate for 1 hour.

Combine coren, beans, tomatoes, and cucumber. Sprinkle with salt, pepper, and half the chives. Ad 2 - 3 spoonfuls of dressing and toss gently. sample to make sure you have the right amount of dressing.

Add lettuce and sprinkle with salt, pepper, and most of remaining chives. Add additionle drizzle of dressing. Just before serving add avocado and bacon.

Makes 8 servings

Got recipe from BHAG June 2010

Chocolate Marshmallow Ice Cream Sandwiches

Got recipe from BHAG June 2010

10 mini Twix bars
1 2 layer size chocolate cake mix
2 eggs
1/4 cup vegetable oil
1/4 cup water
2 cups chocolate ice cream
2/3 cup marshmallow creme

Unwrap twix and place in plastic bag. Seal and freeze 2 hours

Meanwhile, preheat oven to 350. Mix cake mix, eggs, oil and water. Beat with mixer until combined. Drop dough by well rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until tops are set. Cool 1 min on cookie sheet and remove and cool completely on rack.

Spoon ice cream into large bowl. Let stand 10 min to slightly soften. Meanwhile using flat side of meat mallet or rolling pin crush frozen twix bars. Stir into ice cream. Return to freezer until ready to use.

Spread marshmallow creme on flat sides of half of the cookies. place creme sides up on a shallow baking pan.

Using a small ice cream scoop, place some ice cream mixture onto flat sides of remaining cookies. Place on same baking pan ice cream side up. Loosely cover and freeze for 2 hours until firm.

Gently sandwich cookies together. Serve immediately or wrap each in plastic wrap and freeze in freezer container for up to 1 month.

Make about 14 sandwiches

Asian Cabbage Salad

I recipe peanut butter dressing
6 cups packaged coleslaw mix
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
Fresh Cilantro

toss cabbage, peas, jicama and onions with dressing and cover and chill for 30 - 60 minutes.

Just before serving sprinkle with toasted almonds and cilantro

Peanut Butter Dressing:

1/3 cup peanut butter
1 tsp curry powder
1/2 tsp each salt, garlic powder and ground ginger

Gradually wisk in 1/3 cup water, 2 Tbsp lemon juice, and 2 Tbsp olive oil until smooth

Serves 6 - 8

Snickerdoodle Ice Cream Sandwiches

1 16.5 oz roll refrigerated sugar cookie dough
1 Tbs. sugar
1 tsp ground cinnamon
1 1.75 quart container vanilla ice cream
1 cup shredded sweetened coconut, toasted
2 cups cornflakes, coarsely crushed

Preheat oven to 350. Slice cookie dough 1/4 inch thick and arrange slices 2" apart on ungreased cookie sheets. In small bowl combine sugar and cinnamon. Generously sprinkle over dough slices. Bake for 9 - 11 minutes or until lightly browned. Cool 1 minute on cookie sheet. Remonve cookies and cool completely on wire racks.

Spoon ice cream into large bowl. Let stand 10 minutes to soften slightly. Stir in coconut. Using an ice cream scoop, place some ice cream mixture onto flat sides of half of the cookies. Top with remaining cookies and press together gently. Place cornflakes in shallow dish; roll edges of sandwiches in cornflakes to coat ice cream. Immediately wrap each sandwich in plastic wrap and freeze 2 hours or until firm, or up to 1 month. Let stand 10 min at room temp before serving to soften slightly

Got recipe from BHAG June 2010

June Bug Punch

3 cups ginger ale
4 tbs grenadine
4 tbs orange juice
3 scoops orange sherbet

Blend together all four ingredients and pour into ice filled glasses.

To make alcohol version add 1/2 cup white rum

Makes 4 servings

Got recipe from Better Homes and Gardens June 2010

Monday, May 24, 2010

Bean and Beef Enchilada Casserole

12 oz ground beef
3/4 cup chopped onion
1 1/2 tsp chili powder
3/4 tsp ground cumin
2 15 oz cans pinto beans, rinsed and drained
1 4 oz cans diced green chile peppers
1 1/2 cups sour cream
3 Tb. flour
1/2 tsp garlic powder
12 6" corn tortillas
2 10 oz cans enchilada sauce
1 cup shredded cheddar cheese

lightly grease 9 X 13 baking pan

Preheat oven to 350 degrees

cook beef and onion. Stir in chili powder and cumin into meat mixture. Stir pinto beans and undrained chile peppers into meat

In a small bowl stire together sour cream, flour, garlic powder

Place half of the tortillas in the prepared baking dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the enchilada sauce, and half of the sour cream mixture. Repeat layers once more

Bake, covered, 35 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered about 5 minutes more or until cheese is melted.

Got recipe from Better Homes and Gardens 9 X 13 The Pan That Can book

Tuesday, May 18, 2010


4 2.5 oz tilapia fillets
16 stalks asparagus trimmed
8 small carrots, halved lengthwise
1/2 tsp Mrs. Dash garlic-herb-salt free seasoning
4 thin orange slices, halved
1 roll parchment paper
1 Tb. olive oil
1/8 tsp salt

1. Preheat oven to 400 degrees. Cut four 12" squares of parchment and fold in half. For each packet put 4 asparagus, 4 carrots, and one filet on one side of the crease. Sprinkle with olive oil and seasoning.

2. Top with orange slices. Then fold paper over fish and vegetables. Make two or three 1" folds on the short ends and then repeat on the long side to enclose. Arrange on a large baking sheet.

3. Bake for about 12 minutes. Check for doneness by unrolling a flap of paper (fish should flake easily and veggies should be crisp tender)

4. Using scissors, carefully cut through the top of each pack, pulling paper away to expose the fish and veggies. Serve w/brown rice

From Parents Magazine, May 2010

Soft Pretzels

All Purpose Flour
1 lb frozen bread dough, thawed (wheat or white)
1 egg
1/4 cup sesame seeds
1/4 cup cinnamon sugar
1/4 cup grated parmesan cheese

1. Place bread dough on a floured cutting board and ask your child to roll it into a rectangle. You want it to be about 12" by 10". Slice the dough lengthwise into 12 strips with a pizza cutter.

2. Help your child make each dough strip into a loop and then fold back into a pretzel shape. Transfer to a lined cookie sheet; cover and allow to rise for 20 minutes.

3. Heat oven to 400 degrees. Wisk egg and 1 Tb. water. Have your child brush pretzels with egg mixture and top with seeds, sugar, or cheese. Bake 15 minutes or until browned.

Makes 12 (108 calories each)

Got from Parent's Magazine, May 2010

Monday, May 17, 2010

Pecan Mandarin Salad

Great lettuce salad!

1 1/2 bags romaine lettuce
1 1/2 cans mandarin oranges drained (14 oz cans)
2/3 sliced cucumbers (left in "round" slices)
1/2 cup coarsely chopped pecans (either toasted, or I bought one of those bags of nuts in the veggie section of the grocery store that are made specifically for salads)
1/2 cup evaporated milk (I used the "fat free" one)
4 Tb. sugar
2 Tb. red wine vinegar
1/4 tsp pepper

In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour over salad and toss to coat (Yield: 8 servings)

Recipe from Taste of Home 2006 recipe card collection

Saturday, May 8, 2010

Spaghetti Bake

Great meal for a pot luck!

12 oz spaghetti
1 lb ground beef
1 cup chopped onion
1 cup chopped g. pepper
1 28 oz can diced tomatoes, undrained
1 4 oz can drained sliced mushrooms
1 small can olives, drained
1 1/2 tsp dried oregano
2 cups cheddar
1 10 3/4 oz can condensed cream of mushroom
1/4 cup water
1/4 cup parm cheese

grease 9 X 13 pan. Preheat oven to 350. Cook spaghetti, drain.

cook ground beef, onion and pepper until cooked through. Stir in undrained tomatoes, mushrooms, olives and oregano . Bring to boiling, reduce heat. Simmer for 10 min.

Spread half of the spaghetti in prepared dish. Top with half meat mixture and half cheddar cheese. Repeat layers once more.

In medium bowl combine soup and water, spread over layers in baking dish. Sprinkle with parm cheese and bak uncovered about 30 minutes or until heated through.