Italian Sausage Stew

This had a really good taste, but cooked too long so the veggies were mushy, not solid. I served over a bed of rice since it was so thick. I did not need to add the cornstarch, it was already thick.

6 Servings
Prep: 10 min. Cook: 1-1/2 hours

Ingredients:

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

Directions:

In a Dutch oven, over medium heat, brown sausage; drain. Add the
water, potatoes, carrots, celery, onions, Worcestershire sauce and
seasonings. Bring to a boil. Reduce heat; cover and cook over low
heat for 1 hour (1 hour seemed to be too long, the potatoes turned into mush. Pre-cook the sausage so you can cook only until veggies are tender.) or until sausage is no longer pink and vegetables are tender.

Add the ketchup, green pepper and parsley; cook 12-15 minutes longer

Taste of Home Winning Recipes

Pepperoni Lasagna

I was really nervous about trying this recipe because I have a really good lasagna recipe I usually use, but I didn't have any spaghetti sauce or Ricotta, so I thought I would try this recipe instead. It was REALLY good! I am not a big fan of pepperoni, but you really didn't taste the pepperoni, it blended in with the flavor nicely. I would definitely recommend trying this.

12 Servings Prep: 1 hour Bake: 45 min. + standing

Ingredients:

1-1/2 pounds ground beef
1 small onion, chopped
2-1/2 cups water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon beef bouillon granules
1 tablespoon dried parsley flakes
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon garlic salt
2 eggs
1-1/2 cups (12 ounces) 4% small-curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.

Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Yield: 12 servings.


Nutrition Facts: 1 serving (1 piece) equals 356 calories, 19 g fat (9 g saturated fat), 106 mg cholesterol, 838 mg sodium, 19 g carbohydrate, 2 g fiber, 26 g protein.

Taste of Home Winning Recipes

Garlic Parmesan Breadsticks

These are a wonderful addition to an Italian meal!

24 Servings Prep: 25 min. + rising Bake: 20 min.

Ingredients:

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons sugar
3/4 cup butter, melted, divided
1/2 teaspoon salt
4-1/2 cups all-purpose flour
Garlic salt
Grated Parmesan cheese
Marinara or spaghetti sauce, warmed, optional

Directions:

In a bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add 1/2 cup butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; roll into a 24-in. x 10-in. rectangle. Cut dough in half lengthwise, then into 5-in. x 1-in. strips. Twist each strip and place 2 in. apart on greased baking sheets.

Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 350° for 20 minutes or until golden brown. Remove from pans to wire racks. If desired, serve with marinara or spaghetti sauce for dipping.

Yield: 4 dozen.


Nutrition Facts: 1 serving (2 each) equals 141 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 108 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Taste of Home Winning Recipes

Lemon Sour Cream Pie

This was a delicious pie. It almost tasted like a lemon custard. One suggestion I would make is to refrigerate for at least an hour before serving. I didn't do this and the pie was a little soupy and hard to serve. Also, make sure you pre-bake your pie crust long enough so it doesn't get soggy.



6-8 Servings Prep: 25 min. Bake: 15 min.

Ingredients:

1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup milk
3 egg yolks, beaten
1/4 cup butter, cubed
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup (8 ounces) sour cream
1 pastry shell (9 inches), baked

MERINGUE:

3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Lemon peel strips, optional
Some tips for meringue. Refrigerate your bowl before adding the egg whites. The smaller the bowl the better. Add some lemon juice or vinegar to make stiffer peaks.

Directions:

In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside.

For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell.

Cover with meringue, sealing to edges of pastry. Bake at 350° for 12-15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator.

Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 piece) equals 425 calories, 20 g fat (11 g saturated fat), 123 mg cholesterol, 248 mg sodium, 54 g carbohydrate, trace fiber, 5 g protein.

Taste of Home Winning Recipes

Bacon Ranch Chicken & Continental Zucchini

This was a really nice meal combination. The chicken was delicious and very moist. Cooking the vegetables this way avoided the use of too much butter or salt and was tasty. I put the veggies over a bed of rice. Easy meal!

Bacon Ranch Chicken

Ingredients:

4 boneless, skinless chicken breasts
5 slices of bacon
1 cup (may use more) ranch dressing
1/2 cup or more mozzarella cheese

Directions:

Preheat oven to 400 degrees.

In a 9" skillet cook up all 5 slices of bacon at once, don't cook completely, leave a little under cooked.

While bacon is cooking, take a 11" X 9" glass baking dish and spread about 1/2 cup of ranch on bottom of dish.

Cut chicken in half through center making 2 thinner pieces.

When bacon is done remove from skillet and set aside.

DON'T empty grease, place chicken inside skillet and fry til outside is white.

Place chicken in baking dish and spread remaining ranch dressing over each piece. Break up the bacon and sprinkle over the top.

Bake for 10 mins, remove, sprinkle mozzarella cheese on top and bake an extra 5 mins.

Take out and serve.

www.grouprecipes.com


Continental Zucchini
Prep/Total Time: 15 min.

Ingredients:

1 tablespoon canola oil
1 pound zucchini (about 3 small), cubed
1 to 2 garlic cloves, minced
1 jar (2 ounces) diced pimientos, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 teaspoon salt, optional
1/4 teaspoon lemon-pepper seasoning
1/2 cup shredded part-skim mozzarella cheese

Directions:

Heat oil in a large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add the pimientos, corn, salt if desired and lemon-pepper; cook and stir for 2-3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese is melted.

Yield: 6 servings.


Diabetic Exchanges: One serving (prepared with low-fat mozzarella and without added salt) equals 1 vegetable, 1 meat, 1/2 starch; also, 131 calories; 107 mg sodium, 10 mg cholesterol, 15 gm carbohydrate, 8 gm protein, 6 gm fat.

Taste of Home's Down-Home Diabetic Cookbook

Sloppy Joes on a Kaiser Bun

I decided to try making Sloppy Joes from scratch, rolls and all. It turned out really good! I cut the dough recipe in half, making 8 rolls. They tasted delicious, just like the ones I buy at the store. The Sloppy Joe meat had a really different flavor. I have always used the packet Sloppy Joe seasoning, but this was really good. It had a kick and was a little spicy. Scott liked it a lot. I guess I don't have to run to the store any time I need buns!



Kaiser Rolls
Prep: 25 min. + rising
Bake: 15 min.
16 servings

Ingredients:

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
4 tablespoons sugar, divided
1/3 cup vegetable oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 egg white
2 teaspoons cold water
Poppy and/or sesame seeds (We don't like seeds on our bread, so I left these off.)

Directions:

In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.

Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.


Nutrition Facts: 1 serving (1 each) equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 300 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.


If you are feeding four people or more, I would definitely suggest doubling the recipe, there were no left-overs and I often like to eat dinner left-overs for lunch.

Sloppy Joes
4 Servings
Prep/Total Time: 25 min.

Ingredients:

1 pound ground beef
1/3 cup chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/2 cup ketchup
4 teaspoons Worcestershire sauce
1 teaspoon molasses
1 teaspoon prepared mustard
1/2 teaspoon ground mustard
Pinch ground cloves
Pinch cayenne pepper
1/4 teaspoon grated orange peel, optional
4 whole wheat buns, split

Directions:

In a saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup, Worcestershire sauce, molasses, prepared mustard, ground mustard, cloves, cayenne and orange peel if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve on buns.

Nutrition Facts: 1 sandwich equals 274 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 713 mg sodium, 32 g carbohydrate, 4 g fiber, 18 g protein.

http://www.tasteofhome.com/

Breaded Haddock

Ingredients:

4 Haddock fillets
1 egg
3/4 cup flour
1/4 cup corn starch
Paprika to taste
2 tbsp butter

Directions:

Mix flour, corn starch, and paprika in bowl. Dip haddock in egg and coat with flour mixture. Melt butter in skillet and fry haddock until it become flaky, 5 to 7 minutes.

Oven Roasted Potatoes

8 ServingsPrep: 10 min. Bake: 45 min.

Ingredients:

4 unpeeled baking potatoes (2 pounds)
2 tablespoons Light Olive Oil or Canola Oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Directions:

Cut potatoes lengthwise into wedges; place in a greased 13-in. x
9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic,
rosemary, salt if desired and pepper; stir to coat. Bake, uncovered,
at 400° for 45-50 minutes or until tender, turning once.

Yield: 8 servings.

Nutrition Facts:

One serving (prepared without salt) equals 1 starch, 1 fat; also, 114 calories, 5 mg sodium, 0 cholesterol, 19 gm carbohydrate, 2 gm protein, 4 gm fat.

Taste of Home's Down-Home Diabetic Cookbook

Broccoli and Cheese

This was a yummy new way to make broccoli. I have never baked broccoli, but what a great way to preserve all of the nutrients that are often boiled off.

Ingredients:

2 pkg. frozen chopped broccoli (I used fresh broccoli)
1 small box Ritz crackers (30)
1 stick butter, melted (I only used 1/2 stick)
1 lb. sharp cheese, grated

Directions:

Cook a little and drain broccoli. Layer broccoli, cheese, and crackers. Pour melted butter over all. Bake at 350* for 30 minutes.

By Penny Asbell in Gracing Teton Tables

Chicken Cordon Bleu II / Zucchini Pasta Casserole

Ingredients:

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika 6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions:

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Nutrition Information:

Servings Per Recipe: 6
Calories: 584 Amount Per Serving

Total Fat: 40.9g
Cholesterol: 195mg
Sodium: 655mg
Total Carbs: 7.7g
Dietary Fiber: 0.3g
Protein: 41.6g

allrecipes.com

Zucchini Pasta Casserole

2 Servings Prep/Total Time: 30 min.

Ingredients:

1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/4 cup diced onion
2 tablespoons vegetable oil
1/4 cup dry bread crumbs
1/4 teaspoon salt-free seasoning blend
1/8 teaspoon pepper
1 cup cooked tricolor spiral pasta
2 tablespoons nonfat Parmesan cheese topping

Directions:

In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with cheese topping. Bake, uncovered, at 375° for 10 minutes or until heated through.


Nutrition Facts: 1/2 recipe equals 277 calories, 10 g fat (0 saturated fat), 5 mg cholesterol, 238 mg sodium, 38 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat, 1/2 lean meat.

Taste of Home's Down-Home Diabetic Cookbook

Surprise Clam Chowder

I have decided the diabetic recipes expect you to eat a very small portion. I doubled this recipe and it made around 5 servings. It was very good, but tasted salty. I think the next time I make it I will use garlic powder instead of salt.

4 Servings Prep: 10 min. Cook: 30 min.

Ingredients:

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup diced peeled potato
1/4 cup diced green pepper
1/4 cup diced onion
1/4 teaspoon garlic salt
1/4 teaspoon chili powder
1 cup diced fully cooked ham
1 can (7-1/2 ounces) minced clams, undrained

Directions:

In a saucepan, combine the first seven ingredients. Cover and simmer for 25-30 minutes or until vegetables are tender. Add ham and clams; heat through.

Yield: 4 servings.


Diabetic Exchanges: One 1-cup serving (prepared with no-salt-added tomatoes and low-fat ham) equals 2 vegetable, 1 lean meat, 1/2 starch; also, 135 calories, 694 mg sodium, 35 mg cholesterol, 13 gm carbohydrate, 16 gm protein, 3 gm fat

Taste of Home's Down-Home Diabetic Cookbook

Asparagus Shepherd's Pie

My daughter Hannah asked if we could have this for leftovers the next night she liked it so much. This was a delicious diabetic friendly recipe, I would definitely recommend. Since asparagus isn't in season, I used frozen, and it tasted fine.

6-8 Servings Prep: 25 min. Bake: 20 min.

Ingredients:

6 medium potatoes, peeled and quartered
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup milk
1/4 cup butter, cubed
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
Paprika

Directions:

In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish.

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.

Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes.

Yield: 6-8 servings.


Nutrition Facts: 1/8 recipe (prepared with lean ground beef, skim milk, reduced-fat margarine and reduced-fat mozzarella; calculated w/o added salt) equals 264 calories, 10 g fat (0 saturated fat), 26 mg cholesterol, 436 mg sodium, 29 g carbohydrate, 3 g fiber, 20 g protein.

Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Taste of Home's Down Home Diabetic Cookbook

Cheesy Italian Bread

Very good, but salty. I would use just garlic powder instead of salt. I used my food processor, so easy!

32 Servings Prep: 20 min. + rising Bake: 20 min. + cooling

Ingredients:

1 package (1/4 ounces) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon garlic salt
1/2 cup grated Romano cheese
3 to 3-1/2 cups all-purpose flour
Cornmeal

Directions:

In a large bowl, dissolve yeast in water. Add the sugar, salt, garlic salt, cheese and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes.

Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.

Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Preheat to 400°. Bake loaves for 20-25 minutes or until golden brown. Remove to wire racks.

Yield: 2 loaves (16 slices each).


Diabetic Exchanges: One slice equals 1 starch; also, 60 calories, 102 mg sodium, 2 mg cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat.

Taste of Home's Down-Home Diabetic Cookbook

Chicken and Spinach Supper

This may not look super appetizing, but it really was delicious! The spinach barely fits in the pan before you put it in the oven, but bakes down quite a bit. I used fresh spinach instead of frozen.

8 Servings Prep: 20 min. Bake: 40 min.

Ingredients:

4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1/4 teaspoon ground nutmeg
1 teaspoon salt, divided, optional
4 cups diced cooked chicken
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon paprika
2 cups chicken broth
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed

TOPPING:

1 tablespoon butter, melted
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese

Directions:

Mix spinach, nutmeg and 1/2 teaspoon salt if desired. Pat in the bottom of a greased 13-in. x 9-in. baking dish. Top with chicken.

Melt butter in a saucepan. Add flour, pepper, paprika and remaining salt if desired; stir to form a smooth paste. Gradually add broth, lemon juice and rosemary, stirring constantly. Bring to a boil; cook an additional minute until thickened. Pour over chicken. Combine topping ingredients; sprinkle over casserole.

Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 8 servings.


Diabetic Exchanges: One serving (prepared with margarine and low-sodium broth and without added salt) equals 4 lean meat, 1 vegetable, 1/2 starch; also, 298 calories, 307 mg sodium, 73 mg cholesterol, 14 gm carbohydrate, 31 gm protein, 12 gm fat.

Taste of Home's Down-Home Diabetic Cooking

Cheese Bread

I have always wanted to make a loaf of bread. Here is my first attempt. I got a wonderful new food processor for Christmas that has a dough blade and wow was this easy! I can't wait to try more bread recipes!

Preparation: 10-15 minutes, plus 2 1/2 hours rising

40 minutes baking

Ingredients:

1 package active dry yeast
1 tsp sugar
1/2 cup warm water (105*-115*F)
4 cups extra sharp shredded cheddar cheese
4 1/2 cups unbleached all-purpose flour
3 tbsp unsalted butter in 1 inch pieces
1 1/2 tsp. salt
1 cup fat-free milk
cooking spray

In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

In a food processor, insert dough blade. Add flour, butter, and salt; process to combine. Add milk to yeast mixture. With machine running on dough speed, pour milk mixture into feed tube as quickly as the flour will absorb it and process until the dough cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1 1/2 hours.

Spray one 9x5 inch loaf pan with cooking spray. Place dough on a lightly floured surface and punch down. Roll dough into a 9x5 inch rectangle. Beginning with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pan and cover with plastic wrap coated with vegetable oil. Let rise for 45 minutes. Preheat oven to 375*F 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan and cool on wire rack.

Nutrition information:

Calories: 193 (23% from fat), Carbs: 30 g., Protein: 7 g, Fat: 5 g, Sat. Fat: 3 g, Cholest. 14 mg, Sodium: 289 mg, Fiber: 1 g

Cuisinart Recipe Booklet

Shipwreck Stew

This is a very hearty stew with lots of great stuff in it. I recently purchased two diabetic cookbooks and this was in one of them. I had to make some alterations because this does not fit in a 3 qt. casserole and I didn't have a larger caserole dish to put it in. I decided to cook it on the stove. That seemed to work fine and didn't take an hour. I just brought it to a boil, reduced the heat and let it simmer until the potatoes were tender.

10 Servings
Prep: 20 min. Bake: 1 hour

Ingredients:

1 pound ground beef
1 cup chopped onion
3 cups cubed peeled potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 package (9 ounces) frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
In a 3-qt. baking dish, (if you can actually fit this in a 3 qt dish, please let me know how!) combine beef mixture with the remaining ingredients. Cover and bake at 350° for about 1 hour or until rice and potatoes are tender. Yield: 10 servings.


Diabetic Exchanges: One serving equals 1-1/2 lean meat, 1-1/2 starch, 1 vegetable; also, 204 calories, 390 mg sodium, 32 mg cholesterol, 28 gm carbohydrate, 15 gm protein, 4 gm fat.

Taste of Home's Down-Home Diabetic Cookbook

Caramel Cashew Brownies

If you are anything like me and would choose a caramel over a chocolate bar any day, then these brownies are for you. I have a hard time stopping eating them.

25 Servings
Prep: 20 min. Bake: 25 min. + cooling

Ingredients:

18 caramels
1/3 cup butter
2 tablespoons milk
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped salted cashews

Directions:

In a large saucepan, cook and stir the caramels, butter and milk over low heat until the caramels are melted and mixture is smooth. Remove from the heat; stir in sugar until smooth.

In a small bowl, combine eggs and vanilla; stir into caramel mixture. In a large bowl, combine the flour, baking powder and salt; stir into caramel mixture until blended. Fold in cashews.

Transfer to a greased 9-in. square baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Yield: 25 brownies.


Nutrition Facts: 1 brownie equals 129 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 115 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Taste of Home: Winning Recipes

Beef Stroganoff Meatballs

Believe it or not, I have never made meatballs before, so I was a little nervous making this, but they turned out great and this was really good.

6 Servings
Prep: 30 min. Bake: 15 min.

Ingredients:

1 egg
1/4 cup milk
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1-1/2 cups soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef (I used ground pork)

SAUCE:
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup butter
4 tablespoons all-purpose flour, divided
1/4 teaspoon salt
1-1/2 cups beef broth
1 cup (8 ounces) sour cream
Hot cooked noodles
Paprika, optional

Directions:

In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain.

In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.

Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.

Yield: 6 servings.


Nutrition Facts: 1 serving (1 each) equals 455 calories, 30 g fat (16 g saturated fat), 159 mg cholesterol, 944 mg sodium, 15 g carbohydrate, 1 g fiber, 28 g protein.

Taste of Home: Winning Recipes

Taste of Home:Winning Recipes, a wonderful cookbook!

I recently purchased a new cookbook, Taste of Home: Winning Recipes, and I wanted to highly recommend it. It is made up of winning recipes from the Taste of Home contests and so far, every one I have tried has been wonderful! The thing I love about Taste of Home's cookbooks is that they provide color pictures of all of their recipes, you know how important that is to me. I believe all of the recipes found in this book can also be found on their website: http://www.tasteofhome.com/ , but I like to be able to flip through the pages and look at all the possibilities.

The next three recipes are all from this cookbook. Try and enjoy!

Colorado Peach Cobbler

WOW! This was SO GOOD! I am not normally a huge fan of cobbler, but I had some frozen peaches and thought, why not. Boy am I glad I tried this. I did not have fresh peaches, so I used a bag of frozen peaches and one can of drained peaches instead. This was a delicious dessert, very sweet, but oh so good!

8-10 Servings
Prep: 15 min. Bake: 35 min.

Ingredients:

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
4 cups sliced peeled fresh peaches (I used 3 cups frozen thawed peaches and 1 cup canned, drained, peaches)

TOPPING:

1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional

Directions:

In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan.

For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.

Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired.

Yield: 8-10 servings.


Nutrition Facts: 1 serving (1 each) equals 296 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 345 mg sodium, 58 g carbohydrate, 2 g fiber, 3 g protein.

Taste of Home: Winning Recipes

Barbecue Chicken Casserole

I have never made BBQ sauce from scratch before and I have to say, this was really good! I am always hesitant to bake chicken since it often turns out dry, but by frying it first, the juices were sealed in and it was delicious! I would definitely recommend trying this recipe!

4-6 Servings

Prep: 25 min. Bake: 50 min.

Ingredients:

1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen corn, thawed

Directions:

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. baking dish.

Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a small bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.

Cover and bake at 350° for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.

Yield: 4-6 servings.


Nutrition Facts: 1 serving (1 each) equals 522 calories, 20 g fat (5 g saturated fat), 88 mg cholesterol, 854 mg sodium, 55 g carbohydrate, 4 g fiber, 33 g protein.

Taste of Home: Winning Recipes

Skillet Bow Tie Lasagna

I have been trying to cook healthier, so I have been buying the wheat noodles. They are very good, but require a longer cook time to get the right consistency. They are a heartier noodle and I find we actually eat less. For diabetics this is a good noodle, because there is quite a bit of fiber in them, unlike a regular noodle. I have also found that making red sauce has a much more flavorful taste than using canned spaghetti sauce.

Ingredients:

1 pound ground beef
1 small onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups water
1 can (6 ounces) tomato paste
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon salt
2-1/2 cups uncooked bow tie pasta (I had recently used bow tie pasta in another recipe, so I used rotini instead)
3/4 cup 4% cottage cheese (I didn't have cottage cheese, so I just added some mozzarella)
1/4 cup grated Parmesan cheese

Directions:

In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add the tomatoes, water, tomato paste, parsley, oregano and salt. Stir in pasta; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender, stirring once.
Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes.

Yield: 4 servings.

Taste of Home: Winning Recipes

Corn Pudding

I had several things left over after the holidays, so I decided to try this corn pudding recipe. It is very rich, but if you like corn pudding you will love this!

Ingredients:

2 (15 ounce) cans creamed corn
2 (15.25 ounce) cans whole kernel corn
5 eggs, beaten
1 pint half-and-half cream
1 cup heavy whipping cream
2 tablespoons all-purpose flour
2 tablespoons cornmeal
2 tablespoons white sugar
1/4 cup butter, melted
salt to taste
ground black pepper to taste

Directions:

Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.

Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

www.allrecipes.com

Easy Karo Pecan Pie

My dad always requests a pecan pie for his Birthday. I have used this recipe several times and it makes a perfect pecan pie. My dad loves it and he is the expert!

Ingredients:

3 Eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup Sugar
2 tablespoons Margarine, melted
1 teaspoon Vanilla
1 1/2 cup Pecan halves
1 (9") unbaked pie shell

Directions:

In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

www.cdkitchen.com

Creamed Cauliflower

I am always looking for new ways to cook vegetables. This was quite good and very easy. We don't have cauliflower often, but I think we will try this again soon.

Ingredients:

1 medium head cauliflower, broken into florets (about 7 cups)
1-1/2 teaspoons salt, divided
1/2 cup dry bread crumbs, divided
1 cup half-and-half cream
1 tablespoon butter
Minced fresh parsley, optional

Directions:

Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain.
Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs.

Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired. Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 cup) equals 97 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 552 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.

www.tasteofhome.com

Chocolate Pecan Caramels

All I can say is YUM!!!

Ingredients:

1 tablespoon plus 1 cup butter, softened, divided
1-1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Directions:

Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk.

Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).

Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds (about 6-3/4 dozen).


Nutrition Facts: 1 serving (2 each) equals 190 calories, 10 g fat (5 g saturated fat), 16 mg cholesterol, 76 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.

www.tasteofhome.com

Chocolate Surprise Cookies

If you like Reese's Peanut Butter cups, you will love these cookies. The surprise is the peanut butter in the middle.

Ingredients

3/4 cup Jif® Peanut Butter
3/4 cup confectioners' sugar

CHOCOLATE DOUGH:

1/2 cup butter, softened
1/4 cup Jif® Peanut Butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda

ICING:

2 tablespoons shortening
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions:

In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes.

Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls.
Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets.

Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks.

For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern. Yield: 2-1/2 dozen.


Nutrition Facts: 1 serving (2 each) equals 333 calories, 17 g fat (6 g saturated fat), 16 mg cholesterol, 191 mg sodium, 42 g carbohydrate, 2 g fiber, 6 g protein.

www.tasteofhome.com

Amish Brown Sugar Ham Steak and Scalloped Potato Skillet

We were given a ham for Christmas and though I don't like ham very much, I really enjoyed this recipe.

Ingredients:

1 lb slice of ready-to-eat ham
1 tablespoon margarine (we used to call it oleo!)
1 tablespoon brown sugar

1 (10 1/2 ounce) can cream of mushroom soup
2/3 cup evaporated milk (small can)
1/3 cup water
1/4 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups thinly sliced potatoes
1 cup sliced raw carrot

Directions:

In 10" skillet brown ham in oleo and brown sugar. Remove ham, pour off fat (usually not necessary).

Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.

Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don't stick.

Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.

Servings: 5

www.recipezaar.com

Popcorn Caramel Crunch

I ran out of caramel corn, so I was looking for a quick recipe and found this one. Wow, was it good, our party guests couldn't stop eating it. I threw in some of my left over Captain Crunch, peanuts, cashews, and pecans along with the popcorn. My father doesn't like raisins, so I left those out, but I am sure they would tasted great as well.


Ingredients:

4 cups popped popcorn
1 cup dry roasted peanuts
1 cup chow mein noodles
1/2 cup raisins
1 cup sugar
3/4 cup butter, cubed
1/2 cup light corn syrup
2 tablespoon water
1 teaspoon ground cinnamon

Directions:

In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside.

In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer.

Remove from the heat. Stir in cinnamon.

Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15-in. x 10-in. x 1-in. pan.

When cool enough to handle, break into pieces. Store in airtight containers.

Yield: about 8 cups.


Nutrition Facts: 1 serving (1 cup) equals 496 calories, 29 g fat (12 g saturated fat), 46 mg cholesterol, 419 mg sodium, 58 g carbohydrate, 3 g fiber, 6 g protein.

www.tasteofhome.com

Hot Crab & Shrimp Fondue

We had an appetizer at Uno's restaurant the other night and loved it, so I searched the web to see if I could find a similar recipe. This one was very good. We served it for a Christmas party. We made a bread bowl out of a round loaf of bread and I just cut up the inside of the bowl and toasted it with butter for the bread to dip. I baked the fondue for 20 minutes in a dish, then transferred it to the bread bowl for the final 10. I then turned on the broiler to brown it up at the end. Very easy and delicious, a real hit!

1 (8 oz.) package cream cheese, softened

1 small can artichoke hearts, coarsley chopped (optional)

1/4 pound shrimp, cut in bite-size pieces

1/4 pound crab meat, drained

1 small onion, finely diced

1/4 cup heavy cream

1/8 cup fresh grated Parmesan cheese

2 tablespoons Worcestershire sauce

1 teaspoon prepared horseradish

1/2 teaspoon Old Bay seasoning salt

Ground white pepper, to taste

Mix all ingredients together and pour into a casserole dish. Bake uncovered at 350 degrees until bubbly, about 20-30 minutes. Serve hot with toasted French bread.

http://www.recipelink.com/mf/14/17420

Christmas Cookies

Tis the season for holiday baking. Here are some great recipes to try. Most of them make plenty to save some for your family and to make cute cookie trays for friends (see above) with the rest. There is no better way to get in the holiday spirit than to bake cookies with your family, as far as I am concerned!

Cinnamon Sugar Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup vegetable oil
2 eggs
1 tsp vanilla extract
4 1/3 cups all-purpose flour
1 tsp salt
1 tsp. baking soda
1 tsp ground cinnamon
1 tsp cream of tartar
1 cup finely chopped pecans, optional
colored sugar

Directions:

In a large bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cream of tartar and cinnamon. Stir in the pecans if desired. Cover and refrigerated for 3 hours or until easy to handle.

Roll into 1-in. balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired.

Bake at 375° for 10-12 minutes or until set.

Yield: about 8 dozen.


Nutrition Facts: 1 serving (2 each) equals 144 calories, 9 g fat (3 g saturated fat), 19 mg cholesterol, 117 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

www.tasteofhome.com

Peanut Butter Blossoms:

Combine together:
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup white sugar

Combine & mix with above:
1/4 cup milk
2 eggs

Add to rest of ingredients:
2 tsp. vanilla
3 1/2 cups flour
2 tsp. baking soda

Chill for 1 hour.

Roll into 1 inch balls then roll in a bowl of sugar. Bake on an ungreased cookie sheet at 350*-375* for 8 minutes. Remove from oven and press a Hershey Kiss into the center. Return to oven and bake for 3 more min.

Recipe by Nancy George


Bark Cookies

2 1/2 lbs. white bark
3 cups rice Krispies
3 cups Captain Crunch Peanut Butter cereal
2 - 3 cups miniature marshmallows
2 cups salted nuts

Melt bark in the microwave. Pour over dry mixture. Mix well. Drop on waxed paper. Let harden. Break apart into pieces.

Recipe by Judy Greig


Chewy Caramel Bars

32 Kraft caramels
2/3 cup evaporated milk
1 cup flour
3/4 cup quick oats
1/2 cup packed brown sugar
1/2 tsp. soda
1/4 tsp. salt
3/4 cup butter
1 6 oz. package semi-sweet chocolate chips

Melt caramels with milk in heavy saucepan over low heat (or in microwave for 3 minutes stirring every minute) until smooth.

Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup. Press remaining crumb mixture into the bottom of a greased 13x9 inch pan. Bake at 350* for 12 minutes.

Remove pan and sprinkle chocolate chips over baked crust. Spread caramel mixture evenly over chocolate chips. Sprinkle with reserved crumb mixture. Return to oven and bake for 20 more minutes. Cool.

Recipe by Pat Salvan


Butterscotch Cashew Bars

Ingredients:

1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2-1/2 cups all-purpose flour
1-3/4 teaspoons salt

TOPPING:

1 package (10 to 11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined.

Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until chips are butter are melted.
Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Yield: 3-1/2 dozen.


Nutrition Facts: 1 serving (1 each) equals 199 calories, 13 g fat (6 g saturated fat), 16 mg cholesterol, 228 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

www.tasteofhome.com

Carmel Corn

I needed to bring snacks for a couple of Christmas events that are coming up. Since I knew most people would be bringing cookies, I decided to make Christmas bags of Carmel Corn. I picked up the bags at the Dollar Store and filled them with the corn. They turned out really cute.

Ingredients:

4 bags of popped corn, make sure to remove any unpopped kernels.

3 cups brown sugar

3 sticks of butter

3/4 cup Kero syrup

dash of salt

1 1/2 tsp. baking soda

Directions:

Bring sugar, Kero, butter, and salt to a boil. Boil for 5 minutes. Add baking soda and stir well.

Pour mixture over popcorn. Mix to cover all the popcorn. Use a large baking pan or roaster.

Bake about 1 1/2 hour at 200* stirring every 15 minutes.

Cool and break apart large pieces. Store in a covered container.

Gail Matthews' recipe

General Tso's Chicken

We love take out General Tso's and have always wondered if we could make it at home, so last night we tried this recipe. It was actually quite good. We did not add the hot peppers because we do not like ours spicy. We also added broccoli and some cashews. If you like Chinese, give this recipe a try.

Ingredients:

Sauce:

1/2 cup cornstarch (corn flour)

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch (corn flour)

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers

Directions:

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

www.chinesefooddiy.com

Homemade Brownies

Have you ever felt like brownies, but didn't have a package in your cupboard to take out and make? I used to think you needed a package to make just about anything, but boy was I wrong. This brownie recipe is easy and delicious, probably better than any mix I've tried. I added caramel chips for a twist. These were really gooey and needed about 40 minutes, not 25, to cook. They may not look perfect, but they tasted great!

Ingredients:

3/4 c. flour

1 tsp. baking powder

1 tsp. salt

2 c. sugar

1/2 c. cocoa (level)

1 c. oil

2 tsp. vanilla

4 eggs

1 c. nuts, chopped

Directions:

Mix dry ingredients together. Add oil, eggs and vanilla. Bake at 350 degrees for 25 minutes. Best when on the chewy side.

http://www.cooks.com/

Sweet and Sour Pork Loin

There is nothing quite like a crockpot meal. This was delicious. I cooked the pork long enough that it fell apart and was like pulled pork. I was nervous about the vinegar, but it mixed beautifully with the other ingredients. You could add any vegetables you wanted, water chestnuts would be good and I threw in some cashews. Very easy to make and yummy!


This is a slow cooker recipe.

Ingredients:

1 lb pork loin
1 can crushed pineapple
1 cup water
1/4 tsp salt
3/4 cup sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 tsp soy

To Thicken:

2 tbsp cornstarch
1/4 cup water

Directions:

In a crockpot or slow cooker, mix pineapple, water, salt, sugar, vinegar, ketchup, and soy. Place pork loin in cooker and cover with mixture. Cook on high for 4 hours. Add 2 tbsp cornstarch dissolved in 1/4 cup water, stir. Cook another hour. In the meantime, saute fresh broccoli with onions and garlic in olive oil. Prepare rice.

When ready to serve, mix in broccoli and serve over a bed of rice.

Cheesy Tuna Noodle Casserole

I have always liked a good tuna noodle casserole. This one is totally different from any I have tried. This was the second time I made it, but the first time I made some alterations that we really liked. Instead of the cheddar cheese soup, I used cream of chicken and 1 cup of shredded cheddar cheese. Instead of bread crumbs on top, I used crushed potato chips and then sprinkled shredded cheese over the top. Either way, this is a great tuna casserole.

Ingredients:

1 (12 ounce) package egg noodles
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup red bell pepper, chopped
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (6 ounce) can tuna, drained
1/4 cup milk
1/4 teaspoon salt
ground black pepper to taste
1/4 cup Italian seasoned bread crumbs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.

3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.

4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.

5. Fold the noodles into the saucepan.

6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

Nutrition Information:
Servings Per Recipe: 6
Calories: 381

Amount Per Serving:
Total Fat: 12g
Cholesterol: 68mg
Sodium: 604mg
Total Carbs: 49.4g
Dietary Fiber: 2.9g
Protein: 18.5g


ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/2/2009

Gravy Baked Pork Chops

I always struggle to find ways to cook pork chops. This was a great recipe that kept the chops moist and was just plain comfort food. I sauteed the pork chops with onions and a little garlic to add flavor. There was plenty of gravy left over to put on mashed potatoes. Scott said it tasted like a meal you would get at Cracker Barrel.

Ingredients:

4 (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
3/4 cup milk
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.

3. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Information:

Servings Per Recipe: 4
Calories: 260
Amount Per Serving:
Total Fat: 14.9g
Cholesterol: 71mg
Sodium: 628mg
Total Carbs: 7.8g
Dietary Fiber: 0.2g
Protein: 22.6g

ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/2/2009

Frozen Pumpkin Mousse Pie

I decided I wanted to try something a little different for Thanksgiving this year, so instead of the traditional pumpkin pie, I made this frozen mousse. I thought it would be too sweet, but it wasn't. It was quite light. Very easy to make, especially if you use a ready made graham cracker crust. I don't know if I would replace the traditional pumpkin pie for it, however, but it was good if you like pumpkin.

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tbsp butter, melted

Directions:

In a bowl, combine cracker crumbs, brown sugar, and butter. Press onto the bottom and up the sides of a greased 9 inch pie plate. Bake at 350* for 7-9 minutes or until lightly browned. Cool completely on wire rack.

Filling:

1 can (15 ounces) solid pack pumpkin
1 jar (7 ounces) marshmallow creme
1/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions:

For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar, and pumpkin pie spice. Fold in 3 1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

Servings: 8-10


Taste of Home: Halloween Party Favorites

Savory Crescent Chicken Squares & Orange-Glazed Carrots

This was a fun and easy dinner to make. The Chicken Squares looked great and tasted wonderful. Though the carrots were naughty, they were delicious and a great way to get a picky eater to eat vegetables. It probably could have used another side like rice or potatoes, to improve the plate appeal. I will definitely make this again.

Savory Crescent Chicken Squares:

Ingredients:

1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon butter, melted
3/4 cup seasoned croutons, crushed

Directions:

1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.

2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.

3. Bake 25 to 30 minutes or until golden brown.

Servings: 4

www.pillsbury.com


Orange-Glazed Carrots

Ingredients:

16 oz. package baby carrots
1/2 cup orange juice
5 tbsp. brown sugar, packed
2 tbsp. butter
1/8 tsp. salt

Directions:

Place carrots in a medium saucepan. Cover with water and boil until tender. Drain and return to saucepan. Add orange juice to saucepan; simmer until juice is nearly evaporated. Stir in remaining ingredients; heat until butter is melted and mixture is well blended.

Servings: 4-6

Gooseberry Patch: Almost Homemade