September 29, 2009

Roasted Salmon with Citrus & Herbs by Cooking Light

1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon minced garlic
2 teaspoons grated lemon rind
2 teaspoons grated lime rind
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (2 1/4-pound) salmon fillet
Cooking spray
Preheat oven to 400°.

Combine first 7 ingredients in a small bowl. Place salmon on the rack of a broiler pan coated with cooking spray; place rack in pan. Rub parsley mixture over salmon. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information

September 28, 2009

Spinach Tortellini Soup

2 large cans chicken broth (can be regular, fat free or low sodium, your choice)

1-14oz can diced tomatoes with green peppers & onions

10oz frozen spinach (thawed & squeezed dry)

small drizzle olive oil

2 to 3 cloves minced garlic (I use a lot)

one package frozen cheese tortellini (19 oz bag)

fresh shredded parmesan cheese

In a large stock pot, sauté garlic in olive oil (be careful not to burn) on low heat for 2-3 minutes. Pour in broth and bring to a boil. Add tortellini and cook per package directions. Once tortellini is cooked, stir in tomatoes and spinach. Cook until heated through (about 3 minutes). Top indiviual servings with fresh parmesan cheese and serve with a crusty, hot french roll.

By Q99

September 27, 2009

Sesame Chicken Wings

1/2 cup low sodium soy sauce

1/2 cup water
1 tablespoon sugar
2 tablespoons extra virgin olive oil
6 green onions with tops, sliced
1/2 of a large onion, sliced
1 garlic clove, minced
1 tablespoon sesame seeds
Dash of black pepper
2 and 1/2 pounds chicken wings
In a large resealable plastic bag, combine the first 9 ingredients. Add the chicken wings and coat well. Seal bag and refrigerate 8 hours or overnight turning occasionally. Transfer chicken to a shallow rack in a baking pan and discard marinade. Bake, uncovered at 350 degrees for 30 minutes. Turn and bake 20 minutes longer or until juices run clear. Serves 4 to 6 people.
By Q99fm

September 26, 2009

Tiramisu Brownie Squares

1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate OREO cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon

1. Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.
2. In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.
3. Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice & Serve.

By Q99FM

September 23, 2009

Grands pepperoni pizza

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
1 can (8 oz) pizza sauce
2 cups finely shredded mozzarella cheese (8 oz)
16 slices pepperoni (1 1/2 inch)
CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.
SPREAD in sprayed 8-inch square (2-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.
BAKE at 375°F 22 to 28 minutes or until golden brown and bubbly.

September 22, 2009

Crescent dogs

8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375°F. for 12 to 15 minutes or until golden brown.

September 21, 2009

Swanson's game day drumsticks

15 chicken drumsticks (about 4 pounds)
1 3/4 cups Swanson® Chicken Stock
1/2 cup Dijon-style mustard
1/3 cup Italian-seasoned dry bread crumbs

Place the chicken in a single layer into a 15 x 10-inch disposable foil pan.

Stir the stock and mustard in a small bowl. Pour the stock mixture over the chicken and turn to coat. Sprinkle the bread crumbs over the chicken. Cover the pan and refrigerate for 4 hours.

Bake at 375°F. for 1 hour or until the chicken is cooked through. Serve hot or at room temperature.

Serves 6.

Campbell's Kitchen Tip: Keep disposable foil pans on hand for convenience to tote casseroles to friends' parties or covered dish suppers. As a safety reminder, be sure to support the bottom of the filled pan when handling them in and out of the oven.

September 20, 2009

Sausage Dip

Recipe By: Joyce Gordon


1 lb of sausage (hot or mild)

2 8z pkgs of cream cheese softened

2 cans of Rotel (mild or spicy) undrained

Crumble the sausage , fry, and drain.


Add the fried sausage to the softened cream cheese, then stir in the rotel, mix well.

Put in crock pot and warm.

Serve with scoops

Yummy for tailgating, or for that party at the office or the holidays

September 19, 2009

Late summer fruit pizza

1 (18-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other
1/2 cup orange, peach, or apricot preserves
1 Tablespoon water

Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Recipe By: Phillip McManus/Dabney S. Lancaster Community College Culinary Arts Coordinator

September 18, 2009

Ricotta vanilla bread pudding


2 tablespoons unsalted butter, melted
6 slices challah bread, each 1-1/4 inches thick, cut into 1/2-inch cubes
1/2 cup golden raisins
1 cup milk
1 container (15 ounces) ricotta cheese
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

1. Coat a 1-1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.

2. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoon butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1 inch up the side of dish.

3. Cover top of slow cooker with a dish towel; top with lid. Cook for 2-1/2 hours on HIGH or until internal temperature registers 140° on an instant-read thermometer. Cool at least 20 minutes.

September 17, 2009

Fiesta chicken casserole

from Campbell's Kitchen

Prep Time: 15 min.
Bake Time: 40 min.


1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 oz. shredded Cheddar cheese (about 2 cups)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Serves 8.

Add dried oregano, thyme or chopped fresh cilantro to the filling for an even more authentic Southwestern flavor.

September 16, 2009

Glazed gingerbread cake

From Better Homes & Gardens
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.

2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.

3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.

4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.

5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.

September 15, 2009

French onion burgers

By Campbells
1 lb. ground beef
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
4 slices cheese
4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

Shape the beef into 4 (1/2-inch-thick) burgers.

Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.

Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.

Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.

Serves 4.

September 14, 2009

Gingersnap crumble parfait

1 recipe Gingersnap Crumble (recipe, below)
1 quart vanilla ice cream
1 15-oz. can pumpkin
2 Tbsp. packed brown sugar
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup whipping cream, whipped
Pumpkin pie spice (optional)
1. Prepare Gingersnap Crumble. Set aside.

2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.

3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).

4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Makes 10 servings.

Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.
from Better Homes & Gardens

September 13, 2009

Snickerdoodle Pie

By Better Homes & Gardens
1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 Tbsp. raw sugar or coarse sugar
1/2 plus 1/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1/2 plus 1 tsp. vanilla, divided
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour
1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.

2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.

3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings

September 12, 2009

Oatmeal Cake

By Better Homes & Gardens
1/2 cup butter
2 eggs
1-1/4 cups boiling water
1 cup rolled oats
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 recipe Broiled Nut Topping
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.

3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.

4. Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.

5. Makes 12 servings

6. Broiled Nut Topping: In a medium saucepan combine 1/4 cup butter and 2 tablespoons half-and-half, light cream, or milk. Cook and stir until butter melts. Add 1/2 cup packed brown sugar; stir until sugar dissolves. Remove from heat. Stir in 3/4 cup chopped pecans or walnuts and 1/3 cup flaked coconut.

September 11, 2009

Nacho casserole

2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced

1. Heat oven to 375°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5. Bake at 375° for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

September 10, 2009

Gingerbread cupcakes

By Better Homes & Gardens
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Dash salt
1 slightly beaten egg white
1/3 cup molasses
1/3 cup water
3 tablespoons cooking oil
Sifted powdered sugar (optional)
1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.

2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).

Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.

September 9, 2009

Brown sugar cake

By Kraft fooods
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup water
1/2 cup oil 1 cup packed brown sugar
1 cup chopped PLANTERS Pecans
2 tsp. powdered sugar
Make It!

HEAT oven to 350ºF.

BEAT first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well.

POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

September 8, 2009

Chicken tortilla's crockpot style

2 Chicken breasts
1 C salsa
1 can corn
1 can black beans
1 block cream cheese
1 pack shredded cheese
tortilla shells.
Cook on LOW the chicken,salsa,corn,black beansfor 4 hours.
Add cream cheese and let melt.
Mix it... all up and chunk chicken. Put on tortilla shells and sprinkle with cheese. Delicious and so easy

September 7, 2009

Kraft Farmhouse chicken dinner

Prep Time: 15 min
Total Time: 50 min
Makes: 4 servings

What You Need
1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT Light Zesty Italian Dressing
2 cups baby carrots
1 onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups instant brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp.chopped fresh parsley

Make It!
MIX flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165°F).

MEANWHILE, cook rice as directed on package; spoon onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.

ADD Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

* TipsMakeover
Savings We've taken a family favorite and made a few changes that will save fat and calories. We browned the chicken in KRAFT Light Zesty Italian Dressing instead of oil; used PHILADELPHIA Neufchatel Cheese instead of whipping cream; and didn't dip the chicken in eggs before coating in flour. All these changes will save you 50 calories and 19 g of fat per serving!SubstituteSubstitute 8 bone-in chicken thighs with skin removed for the chicken breasts. Prepare as directed, cooking until chicken is done (165°F).

September 6, 2009

Seafood Lasagna by Betty Crocker

1/2 cup butter or margarine
2 garlic cloves, finely chopped
1/2 cup Gold Medal® all-purpose flour
2 cups milk
2 cups Progresso® chicken broth (from 32-ounce carton)
2 cups shredded mozzarella cheese (8 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers
1 teaspoon dried tarragon leaves
1/2 teaspoon lemon pepper
9 uncooked lasagna noodles
1 cup small curd creamed cottage cheese
1 can (6 ounces) crabmeat, drained and cartilage removed
1 can (4 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese

Total Time: 25 min
1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.
2. Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.
3. Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.

Do-Ahead Tip
Wrap the dish of unbaked lasagna tightly with aluminum foil and freeze up to 1 month. Bake frozen lasagna covered 40 minutes, then uncover and bake about 40 minutes longer or until hot and bubbly.
You can use 6 ounces of chopped imitation crabmeat for the canned crabmeat in this recipe. It adds a nice touch of color!

Kielbasa summer salad

The unexpected combination of flavors and textures in this cool salad sparks taste buds.

1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
1 can (15-1/2 ounces) peas, rinsed and drained
2 medium tart apples, cut into 1/2-inch chunks
1 medium green pepper, chopped
4 large green onions, thinly sliced

1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon pepper

In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 10 servings.

September 5, 2009

Italian cold sauce spaggetti

1 Pack of grape tomatoes, cut each in half
1/2 large onion cut in small blocks
2 garlic cloves
8 oz block cheese cubed (I like to use Pepper jack for the spice)
drizzle in Extra Virgin Olive Oil
Salt and pepper to taste

Place all ingredients in a food processor and chop. Pour Mixture over Hot cooked spaghetti and mix though the spaghetti. Serve with some garlic bread. This is a great meal during the summer!

September 4, 2009

Chocolate chip cheese ball

1 package (8 ounces) Cream Cheese, Softened
1/2 cup of butter, Softened if you want to form a ball or melted in the microwave if you want a dip consistency
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semi-sweet chocolate chips (make sure that they are the miniature chips)
Graham cracker sticks (Can use graham crackers but sticks are easier for dipping
Can add 3/4 cup of finely chopped pecans if desired

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined With a spoon stir in chocolate chips.If making the dip, add nuts if desired and it is ready to eat. If making a ball, cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll ball in pecans. Serve with graham crackers sticks or graham crackers

September 3, 2009

Hashbrown sausage bake

1-30ounce package frozen hash brown potatoes (thawed)

1 lb sausage

1 medium onion, chopped

½ green pepper, chopped

1 cup shredded cheddar, divided

1 tsp salt

1 tsp pepper

8 eggs

2 cups milk

1 tsp paprika

Sauté sausage with onions & peppers until sausage is brown and crumbled, drain. In a large bowl, combine sausage-veggie mixture with potatoes and ½ cup cheese. Spoon into a greased 9x13 dish. Beat eggs with milk until smooth, pour over hash browns, sprinkle with paprika. At this point you can cover and refrigerate overnight or bake at 350 degrees for 45-50 minutes until golden brown, then top with remaining cheese. If you refrigerate overnight, let sit on counter 30 minutes before baking.

September 2, 2009

Baked banana sundae

For a surprising grilling treat, make these baked banana sundaes. They're like a combination of a banana split and a s'more, all rolled into one tasty, toasty bundle. Delish!

Serves: 4

Cooking Time: 20 min

4 bananas
2 Hershey's-type candy bars, broken into their small rectangle pieces
1/2 cup mini marshmallows (or more or less)

Cut a slit lengthwise in each banana.

Stuff each banana with half a candy bar's worth of chocolate rectangles.

Stuff in as many mini-marshmallows as you can get in there.

Wrap each banana in foil, then cook 15 - 20 minutes on the grill.

September 1, 2009

Turkey, mozzarella, and blackberry sandwiches

6 sandwiches

2 cups fresh blackberries
1/3 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon lemon juice
2 pounds smoked turkey slices
1/2 pound smoked mozzarella cheese slices
12 white or wheat sandwich bread slices, toasted
3 tablespoons minced fresh sage or 1 dried sage leaf, crushed
Toss together blackberries and next 3 ingredients; let mixture stand 30 minutes.

Layer turkey and cheese slices evenly on 6 bread slices. Spoon blackberry mixture evenly over cheese, and sprinkle with sage. Top with remaining bread slices.

Southern Living, SEPTEMBER 1999