Peanut Butter Blondies

I can sum this recipe up in one word, YUM!

Ingredients

• 3/4 cup creamy peanut butter
• 2/3 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/3 cup milk
• 1 cup peanut butter chips
• 
  FROSTING:
• 
  
• 1/4 cup butter, softened
• 1/4 cup baking cocoa
• 2 tablespoons milk
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners' sugar
• 1/3 cup peanut butter chips

Directions

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
• For frosting, in a small bowl, combine the butter, cocoa, milk, corn syrup and vanilla. Gradually add confectioners' sugar; beat until smooth. Frost brownies. Sprinkle with chips. Cut into bars. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 283 calories, 15 g fat (7 g saturated fat), 37 mg cholesterol, 160 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.

www.TasteofHome.com

Southwest Potato Puff Bake

This is a great brunch recipe.  Add pancakes or French Toast to make a really yummy breakfast!

Ingredients:

1/2 lb. ground sausage

1/2 cup green pepper, chopped

1/2 cup onion, chopped

30 oz. pkg. frozen shredded hashbrowns, thawed

1 cup shredded cheddar cheese, divided

4 eggs

1/2 cup milk

Garnish: Salsa

Directions:

Brown sausage, pepper, and onion together in a skillet over medium heat; drain and set aside.  Layer hashbrowns in a greased 13x9 inch baking pan; top with 1/2 cup cheese and sausage mixture.  

Beat together eggs and milk.  Pour over the top of the sausage.  Sprinkle with remaining cheese.

Bake at 350* for 30 minutes.  Garnish with Salsa.

Gooseberry Patch Almost Homemade

Apple Chicken Quesadillas

During apple season it is nice to find different recipes that use apples in them.  This was GREAT!

Ingredients

• 2 medium tart apples, sliced
• 1 cup diced, cooked chicken breast
• 1/2 cup shredded fat free Cheddar cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup fresh or frozen corn, thawed
• 1/2 cup chopped fresh tomatoes
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 6 (8 inch) (8 inch) flour tortillas
• 3/4 cup shredded lettuce
• 3/4 cup salsa
• 6 tablespoons fat free sour cream

Directions

1. In a bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 8-10 minutes or until golden brown.
2. Carefully turn quesadillas over; bake 5-8 minutes longer or until golden. Discard toothpicks. Cut each quesadilla into three wedges; serve with lettuce, salsa and sour cream.

Footnotes

• Nutritional Analysis: One serving (3 wedges) equals 257 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 500 mg sodium, 34 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit.
  www.allrecipes.com

Country Corn

A yummy way to cook frozen or fresh corn.

Ingredients

• 6 green onions, chopped
• 3 tablespoons butter
• 1 package (16 ounces) frozen corn, thawed
• 2 teaspoons cornstarch
• 1/2 cup half-and-half cream
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1 cup grape tomatoes, halved

Directions

• In a large skillet, saute the onions in butter for 2-3 minutes or until tender. Stir in the corn; cover and cook for 4-5 minutes or until heated through.
• Meanwhile, in a small bowl, combine the cornstarch, cream, water, salt and pepper until smooth. Gradually stir into corn mixture. Bring to a boil. Cook, uncovered, for 2 minutes or until thickened. Stir in tomatoes. Yield: 6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 157 calories, 8 g fat (5 g saturated fat), 25 mg cholesterol, 272 mg sodium, 20 g carbohydrate, 3 g fiber, 4 g protein.

www.tasteofhome.com

Bean and Pork Chop Bake

I hate cooking pork chops, so when I find a good recipe, I rejoice.  This was great, a different way to fix pork that the whole family liked.

Ingredients

• 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
• 1 tablespoon canola oil
• 1 large tart apple, peeled and chopped
• 1 small onion, chopped
• 1 can (28 ounces) baked beans
• 1/3 cup raisins
• 1/4 teaspoon ground cinnamon, divided
• 1 tablespoon maple pancake syrup
• 1/4 teaspoon salt

Directions

• In a large skillet, brown pork chops on both sides in oil. Remove and keep warm. In the same pan, saute apple and onion until tender. Stir in the beans, raisins and 1/8 teaspoon cinnamon. Spoon into a greased 2-1/2-qt. baking dish; top with pork chops.
• Cover and bake at 350° for 40 minutes. Brush chops with syrup; sprinkle with the salt and remaining cinnamon. Bake, uncovered for 5-10 minutes longer or until a meat thermometer reads 160°. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 477 calories, 13 g fat (4 g saturated fat), 68 mg cholesterol, 1,006 mg sodium, 62 g carbohydrate, 13 g fiber, 33 g protein.

www.TasteofHome.com

Bacon Clam Chowder

I LOVE clam chowder and this recipe definitely earned an A.  Fabulous!

Ingredients

• 2 can (6-1/2 ounces) minced clams
• 2 cup Progresso ® Reduced-Sodium Chicken Broth
• 2 medium potato, peeled and cubed
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried thyme
• 2 tablespoon cornstarch
• 1 cup half-and-half cream
• 3 teaspoons butter
• Dash cayenne pepper
• 4 bacon strips, cooked and crumbled

Directions

• Drain clams, reserving juice; set aside. Place the clams in a food processor; cover and process until finely chopped. Set aside.
• In a large saucepan, combine the broth, potato, celery, onion, bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender. Stir in the reserved clam juice.
• Combine cornstarch and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cayenne and clams. Cook and stir over medium heat for 3-4 minutes or until heated through. Garnish with bacon. Yield: 6 cups.

Nutrition Facts: 1 cup (prepared with sodium-free bouillon and fat-free half-and-half) equals 220 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 416 mg sodium, 21 g carbohydrate, 1 g fiber, 20 g protein.

www.TasteofHome.com

Banana Oatmeal Cookies

I had a tea party with some girl friends the other day and made these for a treat.  They were delicious.  I love oatmeal cookies and the added banana was a hit.

Ingredients:

• 3/4 cup Butter Flavor Crisco
• 1 cup firmly packed brown sugar
• 1 large egg
• 1 cup mashed ripe banana (2 to 3 medium)
• 1 3/4 cups quick oats (not instant or old fashioned)
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/2 cup coarsely chopped walnuts

Directions:

Heat oven to 350°F.  Grease baking sheet; set aside.  Cream 3/4 cup Crisco and brown sugar in a large bowl at medium speed until well blended.  Beat in egg.  Add one cup mashed banana.  Mix until creamy.  Combine oats, flour, salt, cinnamon, baking soda, and nutmeg.  Stir into creamed mixture.


Drop 2 level tablespoons of dough into a mound to form each cookie.  Place 2 inches apart on baking sheet.  Bake for 15 to 17 minutes.  Cool one minute on baking sheet.  Remove to cooling rack.

www.food.com

This is one of those times I wish my photography was better.  I know this doesn't look overly appetizing, but it REALLY was!  It was not a quick meal, but the time was worth it!

Ingredients

• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped celery
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt, divided
• 1 cup Progresso ® Chicken Broth
• 1/2 cup milk
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/8 teaspoon white pepper
• 1/2 cup dry bread crumbs
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 12 fresh spinach leaves, chopped
• 1 tablespoon minced fresh parsley
• 1 cup (4 ounces) shredded Swiss cheese
• Hot cooked rice

Directions

• For sauce, in a large skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
• Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a large bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13-in. x 9-in. baking dish. Top with remaining sauce.
• Cover and bake at 375° for 35-45 minutes or until chicken is no longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice. 
• Yield: 4 servings.

www.Tasteofhome.com