Who Knew Cooking Could Be So Much Fun!

Italian Chicken

2011-01-25T11:24:00.000-05:00

This was a super easy and delicious slow-cooker recipe. We really liked it on the pasta. I grated some fresh Parmesan over the top for added flavor. Great meal!

Ingredients

6 boneless skinless chicken breast halves (about 8 ounces each)
1 can (14-1/2 ounces) Italian stewed tomatoes
3/4 cup plus 3 tablespoons water, divided
2 tablespoons dried minced onion
2 teaspoons chicken bouillon granules
2 teaspoons chili powder
1/2 teaspoon dried tarragon
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 tablespoons cornstarch
Hot cooked rice (We had rice the night before, so I substituted garden rotini)

Directions:

Place chicken in a 5-qt. slow cooker. In a small bowl, combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer
reads 170°.

Transfer chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice. Yield: 6 servings.

Nutrition Facts: 1 chicken breast half with about 1/2 cup sauce (calculated without rice) equals 285 calories, 5 g fat (2 g saturated fat), 125 mg cholesterol, 627 mg sodium, 10 g carbohydrate, 2 g fiber, 47 g protein.

Taste of Home: Almost Homemade 2011

Cheeseburger Soup

2011-01-25T11:15:00.000-05:00

This soup was incredible! If you have tried the cheese soup on this blog, you HAVE to try this. It is so hearty and makes a great meal. My family gave it six thumbs up!

Ingredients

1 cup shredded carrot
1 cup chopped onion
1/2 cup chopped celery
2 cans (14-1/2 ounces each) chicken broth
1 pound ground beef, cooked, crumbled and drained
2 cups cooked long grain rice
3 cups milk
1 pound process cheese (Velveeta), cubed (I didn't have this, so I used real cubed cheese instead)
1 cup (8 ounces) sour cream

Directions

In a large saucepan, combine the carrot, onion, celery and broth.

Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or
until vegetables are tender.

Stir in the beef, rice, milk and cheese; simmer, uncovered, until

cheese is melted, stirring occasionally (do not boil). Just before
serving, whisk in the sour cream; heat through.
(I added 2 tbsp of flour, mixed with 1/4 cup of milk to thicken the soup slightly.)
Yield: 10 servings

Nutrition Facts: 1 serving (1 cup) equals 368 calories, 22 g fat (13 g saturated fat), 77 mg cholesterol, 790 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.

Taste of Home: Almost Homemade 2011

Chicken Corn Chili Bake

2011-01-25T11:06:00.000-05:00

This recipe came from a Weight Watchers Cookbook, but let me tell you, any misconceptions I had about this being diet yucky were totally dispelled. This was awesome! We all loved it!

Ingredients:

4 1/2 ounce noodle of your choice (I used bowties)

1 lb. ground chicken

1 cup chopped onion

1 cup chopped green pepper

2 tbsp mild or hot chili powder

2 garlic cloves minced

3/4 tsp ground cumin

1/2 tsp dried oregano leaves

1/4 tsp salt

1/4 tsp sugar

1/4 tsp ground red pepper

2 cups canned Mexican-style stewed tomatoes, chopped

1 cup thawed frozen corn

4 ounces drained cooked red kidney beans

3 3/4 ounces reduced-fat Monterey Jack cheese, grated

Directions:

Preheat oven to 375*. Spray shallow 2 quart casserole or au gratin dish with non-stick cooking spray.

Cook pasta til done. Drain. Set aside, but keep warm.

Meanwhile, spray large, non-stick, skillet with cooking spray; heat. Add chicken, onions, and 3/4 cup bell peppers; cook, stirring to break apart meat, until no longer pink. Add chili powder, garlic, cumin, oregano, salt, sugar, and ground red pepper. Cook, stirring constantly until flavors are well mixed. Add tomatoes, corn, and beans to chicken mixture; bring to a boil. Stir in cooked noodles; remove from heat.

Stir all but 1/4 cup of cheese into mixture; transfer to prepared casserole. Sprinkle evenly with remaining cheese and green pepper. Bake 25 minutes or until mixture is bubbling.

Weight Watchers: New 365 Day Menu Cookbook

Nacho Average Chili

2011-01-25T10:37:00.000-05:00

I modified a recipe in my Taste of Home Cookbook to make it my own. It turned out great and there was enough left over to have in wraps for lunch the next day.

Ingredients:

2 cups uncooked instant rice
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash pepper
1 lb ground pork or beef
1 can (16 ounces) chili beans, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup salsa
1 cup (4 ounces) shredded reduced-fat cheddar cheese
Tortilla Chips

Directions:

In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.

In skillet cook meat until brown. Add beans, Mexicorn, and salsa. Bring to boil. Add cooked rice. Simmer until heated through. Sprinkle Cheese over top and allow to melt.

Serve over tortilla chips.

This is also excellent served in a wrap. Be creative.

Rustic Italian Tortellini

2011-01-25T10:27:00.000-05:00

I have been really loving soup recipes lately. This is a must try! Absolutely delicious!

Ingredients

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Directions

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).

Nutrition Facts: 1-1/3 cups (calculated without cheese) equals 203 calories, 8 g fat (2 g saturated fat), 40 mg cholesterol, 878 mg sodium, 18 g carbohydrate, 3 g fiber, 16 g protein.

Taste of Home: Almost Homemade 2011

Awesome Cookie Recipes!

2011-01-25T10:19:00.000-05:00

My dear friend Wendy gave me her church's cookbook for my Birthday. It has a treasure trove of recipes. Here are the cookie recipes I tried for Christmas. They were all excellent and I would highly recommend them! None of them are strictly Christmas, so try them out year round.

Peanut Butter Cup Cookies

Ingredients:

3/4 cup sugar

1/2 cup packed brown sugar

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 cup softened butter

1 egg

1 tsp vanilla

small peanut butter cup candies

Directions:

Mix sugar, brown sugar, flour, baking powder and baking soda. Add butter, egg, and vanilla. Mix well. Use dough to surround each peanut butter cup, creating balls. Bake at 375* for 12 minutes. When cool, drizzle with melted chocolate chips.

Makes about 2 dozen.

Pecan Turtles

Ingredients:

2 cups milk chocolate chips

28 unwrapped caramels

2 tbsp heavy cream

72 glazed pecan halves

Directions:

Line a baking sheet with waxed or parchment paper. Spray with cooking oil.

In a microwave safe bowl, melt one cup of the chocolate chips (follow melting instructions on bag). Stir until smooth. Drop by tablespoons onto the paper and immediately place four pecan halves over chocolate, forming a cross. Let cool and harden.

Place 28 caramels and heavy cream in a 1 qt. microwave safe bowl. Cook on high for 1 minute, stir, return to microwave for 1 more minute. Stir til smooth. Spoon caramel onto the middle of each chocolate cluster.

Melt the second cup of chocolate chips. Stir until smooth, then spread over the caramel. Let stand until completely cooled. Store in a cool place.

Caramel Cups

Ingredients:

Cream Cheese (3 oz. package)

1/2 cup butter

1 cup flour

3/4 cup brown sugar

1 egg

2 tbsp butter

dash of salt

1 tsp vanilla

Blend together cream cheese, 1/2 cup butter, and flour. Chill for 1 hour. Make balls in greased muffin pans, then shape to form mini crusts.

Mix 2 tbsp melted butter, brown sugar, egg, salt, and vanilla until smooth and creamy.

Fill each cup with brown sugar mixture.

Bake at 325* for 25 minutes. When cool, remove cups from pans.

Chocolate Chip Cookie Dough Truffles

Ingredients:

1/2 cup butter softened

3/4 cup packed brown sugar

2 cups flour

1 can sweetened condensed milk

1 tsp vanilla

1/2 cup mini chocolate chips

1 1/2 lbs milk chocolate candy coating

Directions:

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add flour, milk, and vanilla, mix well. Stir in mini chocolate chips. Shape into 1 inch balls and place on waxed or parchment paper. Refrigerate for two hours.

In a microwave safe bowl, melt candy coating with a little cooking oil, stirring often, until smooth. Dip each dough ball into the chocolate (easy way to do this: stab each ball with a toothpick, remove after dipped). Place dipped balls on fresh waxed paper. Add sprinkles if desired, or wait until cool and drizzle white chocolate on top. Store in refrigerator.

All Above Recipes Modified from "Sharing Our Best: First Baptist Church, Shinglehouse, PA"

Oreo Truffles

INGREDIENTS:

1 (16 ounce) package OREO Chocolate

Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA

Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi

-Sweet Baking Chocolate, melted

DIRECTIONS:

1.	Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2.	Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3.	Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. www.allrecipes.com

Chocolate Chip Cookie Dough Cheesecake

2010-12-01T11:12:00.000-05:00

Wow, this was a really rich and delicious cheesecake.

Ingredients

1-3/4 cups crushed chocolate chips cookies or chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1/2 teaspoon Spice Island® Pure Vanilla Extract
COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon Spice Island® Pure Vanilla Extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided

Directions

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
In another bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.

www.tasteofhome.com

Butter Pecan Pumpkin Pie

2010-12-01T11:10:00.000-05:00

I made this for Thanksgiving and when my niece came up to me three different times to tell me how much she liked it, I knew it was a hit!

Ingredients

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Directions

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

www.tasteofhome.com

Peachy Sour Cream Coffee Cake

2010-12-01T11:09:00.000-05:00

This was SO good! A wonderful thing to serve at a tea party or brunch.

Ingredients

2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 teaspoon Spice Island® Pure Vanilla Extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
2 cups sliced peeled fresh peaches

Directions

In a small bowl, combine the pecans, sugars and cinnamon; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
Pour half the batter into a greased 10-in. tube pan with removable bottom. Sprinkle with 1 cup of the pecan mixture. Top with remaining batter and 1/2 cup pecan mixture. Bake at 350° for 30 minutes.
Arrange peaches over cake; sprinkle with remaining pecan mixture. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Just before serving, carefully remove cake from pan bottom. Store in the refrigerator. Yield: 12 servings.

www.tasteofhome.com

Pumpkin Chip Muffins

2010-12-01T11:07:00.000-05:00

Ingredients

4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (12 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels

Directions

In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.

www.tasteofhome.com

Marmalade Monkey Bread

2010-12-01T11:05:00.000-05:00

This was very easy and turned out beautiful! Make sure you cook it long enough, though. The dough takes awhile to bake through.

Ingredients

2/3 cup orange marmalade
1/2 cup chopped pecans or walnuts
1/4 cup honey
2 tablespoons butter, melted
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

Directions

In a small bowl, combine the marmalade, pecans, honey and butter. Cut each biscuit into four pieces. Layer half of the pieces in a greased 10-in. tube pan; top with half of the marmalade mixture. Repeat.
Bake at 375° for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.

www.tasteofhome.com

Chocolate Chip Pumpkin Bread

2010-12-01T10:39:00.002-05:00

This was a delicious recipe and made two loaves, so I froze one and used it for another occasion.

Ingredients

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups (6 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels

Directions

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

www.tasteofhome.com

Banana Cream Pie

2010-11-11T15:16:00.000-05:00

Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon Pure Vanilla Extract
1 pastry shell (9 inches), baked I used a graham cracker crust
3 medium firm bananas
Whipped cream and additional sliced bananas I made homemade whipped cream

Directions

In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 338 calories, 14 g fat (7 g saturated fat), 101 mg cholesterol, 236 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.

www.TasteofHome.com

Peanut Butter Pie

2010-11-11T15:12:00.000-05:00

Ingredients:

1, 8 ounce, package of cream cheese, softened

1 cup plus 2 tbsp creamy peanut butter, divided

1/2 cup sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

1 chocolate crumb crust

2/3 cup plus, 2 tbsp hot fudge ice cream topping, divided

Directions:

In a large bowl beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping. Spoon into crust.

In a microwave safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours.

Spread remaining whipped topping over pie. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.

Taste of Home Contest Winning Annual Recipes 2010

Bacon Clam Chowder

2010-11-11T14:58:00.000-05:00

This was a wonderful chowder recipe, I can't wait to make it again!

Ingredients

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

Spooky Treats

2010-11-11T14:53:00.000-05:00

I realize Halloween has come and gone, but here are some great treats to help you plan next year's party.

Purple People Eater Punch

Ingredients

2 quarts red grape juice, chilled
4 drops neon purple food coloring
2 liters club soda, chilled
2 quarts vanilla ice cream, softened

Directions

Pour grape juice into a 6-qt. punch bowl; add food coloring. Slowly pour in club soda. Gently spoon ice cream into the punch and whisk to swirl. Serve immediately. Yield: 26 servings (5 quarts).

Bones and Blood

This is very simple to make. Use ready made bread stick dough. Cut the ends of each piece of dough and shape into bone ends before cooking. Serve with pizza sauce for dipping.

Monster Eyes

Slice carrots into one inch chunks, top each chunk with cream cheese and 1/2 of a pitted black olive.

A little BRAIN, anyone?

This was, by far, the hit of the party. It is time consuming, but easy to make.

Use a small seedless watermelon.

Using a vegetable peeler, peel the green rind off exposing the white.

Slice off the bottom of the watermelon to create a flat base.

Using a toothpick, outline squiggly furrows that resemble the folded surface of the brain.

Carve narrow channels along the tracings with a paring knife to expose the pink fruit beneath the rind.

Creepy Mouths

Super easy and they look great!

Quarter and core an apple. Coat with orange juice to keep from browning.

Cut a wedge from the skin side of each quarter.

Press slivered almonds in place for teeth.

Cookie Fingers

I used pre-made sugar cookie dough to form these fingers.

Roll the dough into thin, finger shaped cookies.

Squeeze the cookie at the tip and in the center to give the impression of knuckles.

Use a knife to cut creases in the knuckles.

Add an almond to the end to resemble a fingernail.

Cheese Pumpkin

Shape Velveeta Cheese into a Pumpkin shape.

Use olives to create eyes and a mouth.

Use a red pepper for the nose and pupils and place the pepper stem on top.

Peanut Butter Blondies

2010-10-14T13:57:00.000-04:00

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

2010-10-14T13:53:00.000-04:00

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

2010-10-14T13:44:00.000-04:00

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

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.
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

2010-10-14T13:40:00.000-04:00

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

2010-10-14T13:37:00.000-04:00

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

2010-10-14T13:34:00.000-04:00

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.

www.TasteofHome.com

Banana Oatmeal Cookies

2010-10-14T13:29:00.000-04:00

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

2010-10-14T13:17:00.000-04:00

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

Super Sloppy Joes

2010-10-14T13:13:00.000-04:00

My family loves Sloppy Joes, but I get tired of using the mix. I found this recipe on the food network website and it was really good. If your family likes Sloppy Joes they will love this!

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoningblend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Recipe by Rachael Ray on www.foodnetwork.com

Chocolate Potato Cake

2010-10-14T13:07:00.000-04:00

I loved this cake, especially the frosting. I should not have told my family there was potato in it because that tainted their experience of it. Make sure the potato is as smooth as possible, otherwise there are chunks in the cake. Definitely worth a try, but keep the one ingredient a secret.
Ingredients:
1 cup butter, softened
2 cups sugar
2 eggs
1 cup cold mashed potatoes (without added milk and butter)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 cup milk
1 cup chopped walnuts or pecans
CARAMEL ICING:
1/2 cup butter, cubed
1 cup packed brown sugar
1/4 cup evaporated milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 671 calories, 31 g fat (15 g saturated fat), 101 mg cholesterol, 374 mg sodium, 94 g carbohydrate, 2 g fiber, 8 g protein.

www.tasteofhome.com

Taco Chili Skillet

2010-09-24T08:37:00.000-04:00

If you are looking for a quick easy meal, this is it. I started with a recipe, but realized I didn't have the right ingredients, so I created my own. My chili loving daughter really liked this!

Ingredients:

1 lb ground pork

14.5 ounce diced tomatoes

30 ounce Pinto beans, drained

1 1/2 cup Salsa

1 cup shredded taco cheese

Tortilla chips

Directions:

Cook beef in a skillet until browned, pour off fat.

Add diced tomatoes, pinto beans, salsa, and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.

Top with remaining cheese. Serve over Tortilla chips.

Chocolate Zucchini Cake

2010-09-24T08:31:00.000-04:00

I am still not sure why we would want to put zucchini into a chocolate cake, except perhaps to hide vegetables from children, but this cake was very good. You would never have known there was zucchini in it.

I did make a mistake, I did not have chocolate chips, so I put caramels on top. Not a good substitution, the caramel just got hard and sticky. If you try this, stick with chocolate chips!

Ingredients:

2 1/4 cups sifted all purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp. salt

1 3/4 cups sugar

1/2 cup butter, room temperature

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

2 cups grated unpeeled zucchini (about 2 1/2 medium)

1 6 oz. package semi-sweet chocolate chips (about 1 cup)

3/4 cups chopped walnuts

Directions:

Preheat oven to 325*. Butter and flour 13x9x2 inch baking pan. Sift flour, cocoa powder, baking soda, and salt into a medium bowl. Beat sugar, butter, and oil in large bowl until blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Mix in flour mixture alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

The Bon Appetit Cookbook

Pork Chops with Apples and Stuffing

2010-09-22T20:07:00.000-04:00

This was a wonderful Fall recipe that received 5 stars on the Taste of Home website.

As you may have noticed, I have started getting more creative as I am learning to cook and am now able to substitute when I am missing an ingredient. With this dish, I had no apple pie filling, so I made my own. It turned out great and had a wonderful flavor. I loved the sweet with the pork and stuffing. A definite must try!

Ingredients:

6 boneless pork loin chops (1-inch thick and 4 ounces each)
1 tablespoon canola oil
1 package (6 ounces) crushed stuffing mix
1 can (21 ounces) apple pie filling with cinnamon or:
3 medium apples cored and chopped.
1/2 cup sugar
1/2 cup brown sugar
1 cup raisins
1/2 + 1/4 cup water
2 tbsp corn starch

Directions:

In a saucepan, prepare apples. over medium heat cook apples, sugars, raisins, and 1/2 cup water until apples are very soft (simmer about 45 minutes, stirring every 10). In a measuring cup mix 2 tbsp corn starch with 1/4 water; add to apple mixture. Stir and cook until mixture gets thick, pie filling consistency.

In a large skillet, brown pork chops in oil over medium-high heat.

Meanwhile, prepare stuffing according to package directions.

Spread apple pie filling into a greased 13-in. x 9-in. baking dish. Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until a meat thermometer reads 160°.

Yield: 6 servings.

www.tasteofhome.com

Traditional Lasagna

2010-09-22T19:53:00.000-04:00

I love lasagna and enjoy trying to make it in different ways. This was delicious, but time consuming. To shorten the prep time I would use ready made spaghetti sauce.

Make sure you put tin foil under this lasagna in the oven, it will be very full and mine spilled over.

Ingredients:

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 ounces) 4% small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions:

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Yield: 12 servings.

Nutrition Facts: 1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Taste of Home Winning Recipes 2010

Super Easy and Delicious Chicken Sandwiches

2010-09-09T14:22:00.000-04:00

Chicken BLTs

These are so good, yet really easy! They look great and taste even better!

Ingredients:

1 lb bacon

4 breaded chicken patties (frozen works fine)

4 slices provolone cheese

4 large tomato slices

Romaine lettuce leaves

4 Kaiser Rolls

condiments - Mayo, Miracle Whip, Blue Cheese, Ranch, Italian Dressing (Use your imagination!)

Directions:

In a pan cook the bacon over low heat until crispy. Remove bacon from pan. Add chicken patties to pan and fry until cooked through.

Assemble sandwich. Cut Kaisers in half and spread condiments on the top half. Layer your ingredients on the bottom half starting with the lettuce, then chicken patty, bacon, cheese, and tomato.

BBQ Chicken Sandwich

Another really easy and delicious dinner sandwich. Great with leftover BBQ chicken or from scratch.

Ingredients:

4 boneless skinless chicken breasts

BBQ sauce

4 Kaiser Rolls

8 tomato slices

8 slices of provolone cheese

Romaine lettuce leaves

condiments of your choice

salt and pepper to taste

Directions:

Heat oven to 350*. Spread BBQ sauce on chicken breasts. Grill until chicken is done.

Cut Kaiser rolls in half. On each half spread condiments, add tomato and cheese. Sprinkle with salt and pepper. Cook in oven until cheese is melted and lightly browned.

Place chicken piece on bottom bun and cover with lettuce. Cover with the top half, so it should have the following layers: bottom bun, tomato, cheese, chicken, lettuce, cheese, tomato, and top bun.

Chicken and Broccoli Primavera

2010-09-09T14:02:00.000-04:00

I found a similar recipe to this in Taste of Home, but decided to make my own modifications. What resulted was a great pasta dish with a real kick. It is spicy, but not too spicy. Great flavor and easy to make!

Ingredients:
1 pound boneless skinless chicken breast, cut into strips
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil
1 medium sweet red pepper, julienned
2 green onions, chopped
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2/3 cup evaporated milk
1/2 cup chicken broth
8 ounces uncooked linguine
2 cups fresh broccoli
Shredded Parmesan cheese, optional

Directions:

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until no longer pink. Remove and keep warm.

In the same skillet, saute the red pepper, onions, broccoli, nutmeg, and cayenne just until vegetables are tender. Add evaporated milk and broth. Bring to a boil; cook until sauce is reduced by a third.

Cook the linguine according to package directions; drain. Add the chicken, linguine, and remaining salt and pepper to sauce; heat through. Garnish with Parmesan cheese if desired.

Yield: 4 Servings

Cheesy Zucchini Saute

2010-08-19T10:40:00.000-04:00

We have tons of zucchini growing out in the yard, so I have been looking for new ways to cook it besides just frying it in a fry pan. This recipe was so good! I couldn't stop eating it, even as I was putting the leftovers away I kept snacking.

I had a couple of ears of leftover sweet corn, so I added corn. I thought that made it especially good. This was a wonderful new way to cook zucchini!

Ingredients

1/2 cup chopped onion
1/4 cup butter, cubed
3 cups coarsely shredded zucchini
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
1 cup diced fresh tomato
2 tablespoons sliced ripe olives

Directions

In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives.
Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 157 calories, 13 g fat (9 g saturated fat), 40 mg cholesterol, 416 mg sodium, 5 g carbohydrate, 1 g fiber, 5 g protein.

Taste of Home Winning Recipes

Meatball Subs

2010-08-19T09:59:00.001-04:00

I love meatball subs, but have never thought to make them myself at home. The other night I had a craving for one and decided there was no reason I couldn't make some.

I found a meatball recipe in my Taste of Home Cookbook that didn't require the meatballs to be baked and they turned out great! This was a yummy meal!

Ingredients:

2 eggs lightly beaten
1/2 cup dry bread crumbs
1 garlic clove, minced
2 tsp dried parsley flakes
1 lb. ground pork
1 cup grated Parmesan cheese
1 cup chopped onion
1 jar spaghetti sauce
Provolone cheese slices
4 sub rolls

Directions:

In a large bowl, combine the eggs, bread crumbs, garlic, and parsley. Crumble pork over mixture, then sprinkle with cheese and mix well. Shape into 1 1/2 inch balls and set aside.

In a large skillet, bring the spaghetti sauce to a boil. Carefully add meatballs to sauce. Reduce heat; cover and simmer for 30 minutes or until meat is no longer pink.

Preheat oven to 350*. Cut sub rolls open. Fill rolls with meatballs and sauce, cover with Provolone cheese. Bake until cheese is melted.

I had leftover sauce and meatballs, so the next night I cooked some pasta and we had pasta and meatballs. Two nights of meals, hooray!

Blueberry Meadows Delicious Blueberry Pie

2010-08-13T11:10:00.000-04:00

We live on a blueberry farm, so my mother-in-law has passed down several amazing blueberry recipes. This is my favorite pie recipe. I had never had a cold blueberry pie before I met my mother-in-law, and I actually like it better than a warm pie. You can use fresh berries or frozen for this recipe.

Ingredients

Baked 9" pie shell or graham cracker crust
3/4 cups sugar
3 tbs corn starch
1/8 tsp salt
1/4 cup water
4 cups blueberries
1 tbs butter
1tbs lemon juice
whipped cream

Directions

Combine sugar, cornstarch, and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat, stirring until mixture comes to a boil and is thick and clear. Mixture will be quite thick.
Remove from heat and stir in butter and lemon juice.
Cool.
Stir in remaining berries.
Pour into a pie shell and cover with whipped cream. Chill and serve.

Recipe by Gail Matthews

Italian Chicken Wraps

2010-08-13T10:56:00.000-04:00

This was a very easy meal that everyone liked. Worth a try on a busy evening.

6 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (16 ounces) frozen stir-fry vegetable blend
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/2 cup fat-free Italian salad dressing
3 tablespoons shredded Parmesan cheese
6 flour tortillas (8 inches), room temperature

Directions

In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese. Simmer, uncovered, for 3-4 minutes or until heated through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly. I actually baked my tortillas with olive oil on them and then covered them with Italian dressing and some Parmesan cheese.
Yield: 6 servings.

Nutritional Analysis: 1 wrap equals 290 calories, 6 g fat (2 g saturated fat), 40 mg cholesterol, 1,129 mg sodium, 38 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Taste of Home Contest Winning Annual Recipes 2010

Pineapple Stuffed Burgers

2010-08-13T10:51:00.000-04:00

These burgers were incredible! A very different taste and absolutely delicious! Make sure you have a lot of napkins, they are messy, but oh so good!

4 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 cup packed brown sugar
1/2 cup ketchup
2 tablespoon prepared mustard
1 pound lean ground beef (90% lean) I used ground pork
4 slices unsweetened pineapple
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns, split
4 lettuce leaves

Directions

In a small saucepan, combine the brown sugar, ketchup and mustard. Cook over medium heat for 2-3 minutes, stirring occasionally.
Meanwhile, shape beef into eight patties. Place pineapple slices on four patties; top with remaining patties. Seal edges; sprinkle with salt and pepper.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium-hot heat or broil 4 in. from the heat for 7-9 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with sauce and lettuce. Yield: 4 servings.

Nutritional Analysis: 1 burger equals 454 calories, 12 g fat (4 g saturated fat), 69 mg cholesterol, 892 mg sodium, 62 g carbohydrate, 2 g fiber, 26 g protein.

Taste of Home Contest Winning Annual Recipes 2010

Zucchini Pasta

2010-08-13T10:44:00.000-04:00

This is actually my very own recipe. I wanted to make pasta with zucchini and summer squash from the garden, but I had no spaghetti sauce or olive oil. I decided to try using salsa. This turned out so good! None of us could wait to heat it up for lunch again the next day.

Ingredients:

2 Zucchini, sliced
2 Summer Squash, sliced
1/2 sweet onion chopped
2 cloves garlic chopped
1 lb ground pork sausage
1 jar salsa
2 cups uncooked macaroni noodles
salt and pepper to taste

Directions:

In skillet brown sausage. When cooked through, add jar of salsa. Bring to a boil. Reduce heat and simmer.

In second skillet, saute onion, garlic, zucchini, and summer squash.

Cook macaroni and add to sausage mixture. Stir in zucchini mixture. Simmer together until hot. Serve.

Classic Macaroni Salad

2010-08-13T10:33:00.000-04:00

I was looking for a recipe to make a macaroni salad. I came across this recipe and everyone loved it. It has a sweeter taste than most macaroni salads I have had and I actually liked it better because of this. A definite must try as an addition to a summer cookout.

Ingredients

4 cups uncooked elbow macaroni
2 cup mayonnaise
1/2 cup distilled white vinegar
2/3 cup white sugar
5 tablespoons prepared yellow mustard
3 teaspoons salt
1 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/2 cup chopped green olives
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Directions

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutritional Information

Amount Per Serving Calories: 390 | Total Fat: 18.7g | Cholesterol: 8mg

www.allrecipes.com