Wednesday, August 31, 2016

Banana Pudding

          Banana Pudding            

 2 cups milk 
 1 cup sugar 
 4 tablespoons all-purpose flour 
 2 eggs 
 1/2 teaspoon vanilla extract
 pinch of salt
 1 12 oz package vanilla wafers 
 3 bananas, sliced 
                                       whipped cream                                       

 1. In a medium saucepan, heat milk to almost boiling.

 2. In a mixing bowl, mix sugar, flour, eggs, vanilla, and 
salt; add to the milk. Continue to cook over medium heat, 
stirring constantly, until the pudding thickens.

 3. Line the bottom of a 2-quart casserole with vanilla wafers. 
Top with a layer of bananas, then a layer of pudding. 
Repeat these layers two times, or until pudding is used up; 
finish with bananas.

 4. Serve with whip cream. 

Lemonade Smoothie

         Lemonade Smoothie             

 2 cups 2% milk
 2 cups low-fat lemon yogurt
 1/2 cup ice cubes
                                       3 Tablespoons sweetened, lemonade drink mix                                      

 1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.

Tuesday, August 30, 2016

Cucumber Spinach Papaya Green Smoothie

               Cucumber Spinach Papaya Green Smoothie             

 1 cup papaya, chopped
 1/2 medium cucumber, chopped
 1/2 cup fresh raspberries
 1 cup fresh baby spinach, chopped
                                  8 ounces water                                     

 1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.

Yogurt-Mint Sauce

       Yogurt-Mint Sauce             

 1 cup whole-milk plain yogurt 
 2 tablespoons freshly squeezed lemon juice 
 2 tablespoons finely chopped fresh mint leaves 
 1 garlic clove, minced 
                                 1/2 teaspoon kosher salt                                    

 1. In a small bowl, stir together all the ingredients 
until smooth. 

 2. Serve, or cover and refrigerate up to 1 day. 

Spanish Peanut Cookies

              Spanish Peanut Cookies            

 1 Cup brown sugar
 1 Cup sugar
 1 Cup shortening
 2 Eggs 
 1 Teaspoon vanilla
 1 cup Sugar
 1 1/2 Cups flour
 1 Teaspoon soda
 1 Teaspoon cream of tartar
 1/2 Teaspoon salt
 3/4 Cup Coconut
 3 Cups oatmeal
                                      1 lb Salted Spanish peanuts                                    

 1. In a large mixing bowl, cream sugar with shortening, 
add eggs and vanilla and beat until smooth. 

 2. Combine flour, soda, cream of tartar and salt. 
Add to cream mixture. 

 3. Stir in the coconut, oatmeal and peanuts. 

 4. Drop by the teaspoon on a ungreased cookie sheet 
and bake at 350 degrees for 13-15 minutes.  

Monday, August 29, 2016

Creole Garlic Roasted Salmon

    Creole Garlic Roasted Salmon           

 1  2.5 lb salmon filet
 1/4 Cup olive oil
 1/2 tsp salt
 1/4 tsp pepper
 1/8 tsp creole seasoning
 2 cloves of garlic, minced
                                   3 Tbsp fresh parsley, chopped                                    

 1. Pre heat oven to 425 degrees.

 2. Mix together the olive oil, salt, pepper, garlic, parsley, 
creole seasoning until blended well. 3. Gently rub the salmon 
on all sides with the oil mixture. 

 3. Place skin side down in shallow roasting pan. 
Bake 15 to 25 minutes or until the middle of the 
salmon fillet is translucent.

 4. To remove from pan, slide a metal spatula between 
the flesh of the fish and the skin, which should be stuck to the pan.  

Chicken Paprika

             Chicken Paprika           

 1/4 cup all-purpose flour
 1 teaspoon salt
 1 chicken (3 to 3 1/2 pounds), cut into serving pieces
 2 tablespoons butter 
 2 tablespoons vegetable oil
 1 cup chopped yellow onion
 1/2 cup chopped green bell pepper
 1 tablespoon paprika
 Freshly ground pepper to taste
 1 1/2 cups Chicken Stock or chicken broth
                                  1 cup light sour cream                                    

 1. Preheat oven to 350°F. On a sheet of wax paper, 
combine flour and salt. Toss chicken pieces in mixture 
to coat and reserve the excess flour.

 2. In a Dutch oven over medium-high heat, melt butter 
with oil. Brown chicken, 5 to 10 minutes on each side. 
Remove to a plate.

 3. Reduce temperature to medium. Add onions and 
bell pepper and sauté until tender, about 5 minutes. 
Add paprika, pepper, and remaining flour and stir 
until bubbly. Add stock and stir until thickened.

 4. Return chicken to Dutch oven; cover and bake until 
chicken is no longer pink in the center, about 50 minutes. 
Blend in sour cream and bake, uncovered, 10 minutes longer. 

Sunday, August 28, 2016

Bourbon Baked Beans

             Bourbon Baked Beans            

 4 16-oz cans baked beans
 1 12-oz chili sauce
 1/2 cup bourbon
 1/4 cup firmly packed brown sugar
 1 tablespoon maple syrup
                                         1 teaspoon dry mustard                                    

 1. Combine the beans, chili sauce, bourbon, brown sugar, 
maple syrup, and mustard in a lightly greased crockpot.

 2. Cover and cook on high for 2 hours. Uncover and cook 
for 30 minutes longer. 

Peanut Cream Cheese Brownie Bars

           Peanut Cream Cheese Brownie Bars            

 1 pkg milk chocolate brownie mix
 1 stick melted butter
 1 egg, beaten well
 1 cup chopped dry-roasted peanuts
 1 box confectioners sugar
 2 eggs, beaten well
 8 ounces cream cheese, softened
 1 teaspoon vanilla
 1 cup finely chopped peanuts
                                  1/2 cup creamy peanut butter                                   

 1. Combine brownie mix, butter and one egg. Mix well. 

 2. Mix the dry-roasted peanuts in well. 

 3. Press into a buttered 9-by-13 inch pan. 

 4. Combine confectioners sugar, two eggs, cream cheese, 
peanut butter and vanilla. Mix well. Pour onto brownie mix.

 5. Top with one cup of chopped peanuts. Bake 50 minutes 
on 300 degrees.   

Rice Casserole

       Rice Casserole            

 1 stick margarine
 1/2 cup chopped onion
 1/4 cup chopped green pepper
 2 tablespoons chopped parsley
 2 cups uncooked regular rice
 2 cans beef consomme
 1 (4-ounce) can sliced mushrooms, undrained
                                1 cup of water                                    

 1. In a skillet, melt margarine over medium heat. 

 2. Add onion, green pepper and parsley; saute until 
vegetables are tender.

 3. Combine with remaining ingredients and pour 
into a greased 9- x 13-inch baking dish.

 4. Cover and bake at 325 degrees 1 - 1 1/2 hours.

Saturday, August 27, 2016

Carrot Almond Muffins

              Carrot Almond Muffins            

 1 cup almond flour, blanched
 1/4 teaspoon baking soda
 2 eggs
 1 tablespoon honey
 1/2 teaspoon ground cinnamon
 1/2 teaspoon apple cider vinegar
 1 cup carrots, finely chopped
 1/2 cup roasted almonds, chopped
                                 1/2 cup raisins                                   

 1. Preheat oven to 350 degrees. 

 2. Line a muffin pan with liners.

 3. In a large mixing bowl mix almond flour and 
baking soda.

 4. In a separate bowl whisk together eggs, honey, 
cinnamon, and vinegar. Then stir into the flour mixture.

 5. Fold in the carrots, almonds, and raisins. Scoop 
batter into muffin pan.

 6. Bake for 15-20 minutes, until a toothpick inserted
 into center of the muffin comes out clean. 

Shrimp Scampi

          Shrimp Scampi            

 1 1/2 pounds large shrimp
 1/2 cup flour
 1/2 cup olive oil
 4 cloves garlic, minced
 2 shallots, chopped
 1/2 cup parsley, minced
 1/2 teaspoon oregano
 2 tablespoons wine
                                       2 tablespoons brandy                                     

 1. Season flour with salt, pepper, and cayenne. 

 2. Dredge shrimp in flour. Saute shrimp in olive 
oil for 5 minutes over high heat, shaking briskly. 

 3. Remove shrimp with a slotted spoon to a 
shallow casserole dish. 

 4. Add garlic, shallots, parsley, and oregano to olive oil, 
saute over medium heat for 3 minutes, shaking the pan briskly. 

 5. Remove herbs with a slotted spoon to casserole dish. 
Add wine and brandy to skillet and ignite. When flames die 
down, pour sauce over shrimp.

 6. Broil for 2 minutes.     

Friday, August 26, 2016

Chocolate Lemon Bars

         Chocolate Lemon Bars           

 2 sticks unsalted butter, room temperature 
 2/3 cup confectioners’ sugar 
 2 cups flour 
 1/2 teaspoon ground ginger. 
 1 teaspoon grated lemon zest 
 3 ounces semisweet chocolate, melted and cooled 
 4 large eggs 
 2 cups granulated sugar 
 1/3 cup freshly squeezed lemon juice 
 1/4 cup all-purpose flour 
                                    1/2 teaspoon baking powder                                     

 1. Preheat the oven to 350°F. Butter and flour a 9 × 13-inch baking pan. 

 2. To make the crust, beat the butter and confectioners’ sugar until fluffy. 
Stir in the flour, ginger, and lemon zest, then stir in the melted chocolate. 
Press into the bottom of the prepared pan and bake for 15–20 minutes, 
until firm. While the crust is baking, prepare the lemon layer. 

 3. To make the custard, combine the eggs, granulated sugar, and lemon 
juice in a medium mixing bowl and beat with a mixer until blended. Add the 
flour and baking powder. Remove the chocolate layer from the oven, pour 
the filling over the baked crust, and place back in the oven for 20–25 minutes. 
Remove from the oven and cool for 20 minutes.

 4. Dust with confectioners’ sugar and cut into 3-inch bars.  

Lemon Chicken and Rice Soup

             Lemon Chicken and Rice Soup           

 3/4 pound boneless skinless chicken breasts 
 4 medium carrots, peeled 
 2 small yellow onions, halved and peeled
 2 bay leaves 
 1 cup uncooked long-grain white rice 
 6 cups low-sodium chicken broth 
 2 whole large eggs 
 1/4 cup fresh lemon juice 
 1 tablespoon cornstarch 
                                         1/4 cup chopped fresh parsley leaves                                     

 1. Place the chicken, carrots, onions, and bay leaves in a 
4-6-Qt. slow cooker; sprinkle the rice on top. Pour in the broth, 
making sure the grains of rice are fully submerged.

 2. Cover and cook on high for 3 hours or on low for 6 hours, 
or until the rice is tender. Discard the onions, carrots, and bay leaves.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. 
Keep the slow cooker covered and on low. 

 4. Whisk the eggs, lemon juice, and cornstarch in a big bowl 
until frothy. Whisk at least a third of the hot soup into this egg 
mixture until smooth.

 5. Whisk this egg-and-lemon mixture back into the remaining 
soup in the slow cooker. Chop the chicken and stir it in with the 
parsley. Cover and cook on high for 15-20 minutes or until hot.    

Garlic Shrimp Linguine

    Garlic Shrimp Linguine           

 1/2 (16 oz) box linguine noodles
 1 Cup med. shrimp, peeled and deveined
 1 (14.5 oz) can diced tomatoes with basil and garlic, drained well
                                      1 (3 oz) pkg. cream cheese, room temperature                                     

 1. Cook the pasta as directed for half a box on the package. 
Drain the pasta well and keep warm. 

 2. Place a heavy skillet over medium heat and add the shrimp. 
Stir in the tomatoes with the basil and garlic. Add the cream cheese 
and stir until the mixture become melted and creamy.

 3. Cook 3-5 minutes, stirring continuously until heated through 
and shrimp is pink. Fold the shrimp mixture into the pasta.  

Thursday, August 25, 2016

Beer Batter Shrimp

Beer Batter Shrimp    

 2 pounds med. shrimp peeled and deveined
 8 cups vegetable oil
 1 cup all-purpose flour
 2 1/2 teaspoons salt
 1/2 teaspoon baking powder
 1/4 teaspoon freshly ground black pepper
 1 large egg, lightly beaten
                                   1 cup beer, at room temperature                                     

 1. Pour the oil into a large saucepan at least 4 inches deep 
and 10 inches in diameter; the oil should be at least 1 1/2 inches 
deep but reach no more than halfway up the sides of the pan. 
Heat the oil to 375°F. Adjust the heat to maintain that temperature 
while you prepare the shrimp. 

 2. Combine the flour, 1 teaspoon of the salt, the baking powder, 
and pepper in a large mixing bowl. Whisk until well combined. 
Add the egg and beer and whisk until the batter is completely smooth.

 3. Dip 1 shrimp into the batter until it is completely coated. Let any 
excess batter drip off, then gently slide the shrimp into the hot oil. 
Repeat with the remaining shrimp. Fry the shrimp until lightly golden, 
1 to 2 minutes, turning occasionally with metal tongs. Remove the 
shrimp from the oil and drain them on paper towels.

 4. While they’re hot, sprinkle the shrimp with the 
remaining 1 1/2 teaspoons salt. 

 Makes 6-8 servings

Texas Style Chicken Wings

Texas Style Chicken Wings   

 24 chicken wings 
 2 tablespoons ground black pepper 
 1 tablespoon chili powder 
 2 tablespoons ground coriander 
 2 tablespoons ground cumin 
 1 teaspoon salt 
 2 teaspoons ground cinnamon 
 8 cloves garlic, minced 
 2 cups chopped ripe tomatoes, including seeds and skin 
 2 cups dry red wine 
 1/4 cup firmly packed brown sugar 
 2 teaspoons crushed red chile flakes 
                                     3 tablespoons chopped cilantro sprigs                                     

 1. Cut off the wing tips. 

 2. In a large bowl, combine the pepper, chili powder,
 coriander, cumin, salt, cinnamon, and garlic. Rub this 
evenly over all the chicken wings.

 3. In another bowl, combine the tomatoes, wine, 
brown sugar, chile flakes, and cilantro.

 4. Heat a heavy pan to medium-hot. Add the tomato 
mixture and bring to a simmer. Add the wings and bring 
to a simmer. Cover the pan and lower the heat. 
Simmer until the wings become tender, about 30 minutes. 
Stir occasionally. 

 5. Cook until nearly all the sauce evaporates and forms 
a glaze around the wings. Serve Hot. 

Cheesecake Brownies

Cheesecake Brownies   

 18 1/4 oz Box German chocolate cake mix
 1 Egg; beaten
 1/2 cup Butter, melted
 1 cup walnuts; chopped 


 8 oz Cream cheese; soften
 1 cup Sugar
 2 Eggs; beaten
                                   1 teaspoon Vanilla extract                                     

 1. In a large mixing bowl, combine cake mix, egg, butter 
and nuts; mix well. 

 2. Press into a greased 13x9 baking pan; set aside. 

 3. Combine topping ingredients in another mixing bowl and 
beat until smooth. 

 4. Carefully spread over batter.

 5. Bake at 350 Deg. for 30 to 40 minutes or until golden brown.
 Cool on a wire rack.

 6. Store in the refrigerator.   

Swiss Steak

Swiss Steak in Wine Sauce  

 For Steak: 

 2 pounds beef round steak 
 2 tablespoons flour 
 1/2 teaspoon black pepper 
 2 tablespoons olive oil 
 1 cup chopped onion 
 1/2 cup sliced carrot 
 1 can 14 ounces no-salt-added diced tomatoes 
 3/4 cup dry red wine 
 1/2 teaspoon minced garlic 

 For Wine Sauce: 

 1/4 cup water 
                                   2 tablespoons flour                                     

1. Trim fat from steak; cut meat into 6 equal pieces. Combine flour 
and pepper and coat meat with mixture.

 2. Pound steak to 1/2-inch thickness using a meat mallet. 
Heat oil in a large skillet and brown meat; drain. Place onion 
and carrot in cooker. Place meat on top.

 3. Combine undrained tomatoes, wine, and garlic. Pour over meat. 
Cover and cook on low for 8 to 10 hours. Transfer meat and vegetables 
to serving platter.

 4. Reserve 1 1/2 cups of the cooking liquid for the wine sauce.

 5. To make the wine sauce: Pour reserved liquid into saucepan. 
Blend cold water slowly into flour; stir into liquid. Cook and stir 
until thickened and bubbly. Spoon some sauce over meat to serve.

Wednesday, August 24, 2016

Beef and Mushroom Stew

Beef and Mushroom Stew          

 1 1/2 pounds stew beef
 1 can French onion soup
 1/2 cup red wine, like a hearty burgundy
 salt to taste
 pepper to taste
 4 to 5 potatoes, cubed
 1 carrot, sliced
 12 to 16 ounces fresh mushrooms
 1 bay leaf
 a small sprig of fresh rosemary or a pinch of dried, crumbled
 1 can diced tomatoes
                                            3 tablespoons flour mixed with just enough cold water                                    

 1. Combine first 10 ingredients - stew beef, onion soup, red wine, 
salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary in
the crock pot.

 2. Cover and cook on low for 8 to 10 hours.

 3. Add tomatoes about 45 minutes before done.

 4. Remove Bay Leaf. Thicken with flour and water mixture 
about 20 minutes before serving, taste and add more salt 
and pepper if needed. 

Chicken with Herb Butter

               Chicken with Herb Butter         

 4 skinless, boneless chicken breast halves 
 2 tablespoons butter, melted 
 1 teaspoon tarragon 
 1 teaspoon chervil 
 1 teaspoon parsley 
                                 1 teaspoon chive                                    

 1. Preheat oven to 400 degrees F.

 2. Lay chicken flat in oven safe dish.

 3. Mix the tarragon, chervil, parsley and chives together.

 4. Pour the butter over the chicken and cover the chicken 
with the spices. 

 5. Bake at 400 degrees for 45 minutes to 1 hour, 
basting occasionally.