panzanella salad

baguette, cut into bite-sized pieces
cucumber, chopped
tomato, chopped
red onion, chopped or sliced


dressing
1/4 cup olive oil
1/2 cup red wine vinegar
salt & pepper to taste


Drizzle cut baguette with olive oil.  Put in oven at 350 degrees for about 10 minutes, or until edges are toasty.  While bread toasts, prepare cumber, tomato, and red onion.  Combine all the ingredients in a bowl and toss to combine.  Enjoy! 


Note:  To make the salad last longer, keep the bread and the other ingredients separated and only combine them for individual servings.  That way the bread doesn't become soggy and you can save the leftovers, or it will stay fresh when prepared ahead of time for a dinner party.


{recipe from the kitchen of Kenna Wahlquist}

meat loaf

ingredients
2 eggs
2 tbsp steak sauce
2 tbsp worcestershire sauce
6 medium fresh mushrooms, chopped
1 cup bread crumbs
2/3 cup chopped onion
4 tbsps parmesan cheese
4 garlic cloves, minced
1/2 tsp ground sage
1 tsp pepper
1/2 tsp salt
2 lbs lean ground beef
BBQ sauce (opt. - to taste)

Combine the first 11 ingredients.  Add the ground beef.  Divide into eight equal portions.  You can use either mini-loaf pans, x-large muffin tins, or a cookie sheet to bake the individual loaves.

Bake at 350 degrees for 35-40 minutes or until a meat thermometer reads 160 degrees.

Let the loaves stand for ten minutes before cutting.

Drizzle with BBQ sauce.

Serves 8.

(adapted from tasteofhome.com recipe)

aunt phyl's rolls

Dissolve in milk:
1 1/2 cups scalded milk
2 teaspoons salt
1/2 cup margarine
1/2 cup sugar


Add 2 cups flour - beat


In a separate bowl make a yeast mixture of:
2 tablespoons yeast
1/2 cup water
2 eggs




Let this sit for a few minutes while the yeast is activated.
Add the yeast mixture to the other mixture.


Add 2 cups of flour - mix.
Add 2 more cups flour - mix well.  (Electric mixer - about 8-10 minutes with bread attachment)


Let rise.  (about 45 minutes)
Punch down.  Knead a little.  Roll out and shape rolls.
Let rise again.  (about 20-40 minutes)
Bake at 375 degrees for 8-10 minutes.

couscous salad

whole wheat couscous (cooked and cooled)

red onion, chopped

grape tomatoes

slivered carrots

salad shrimp

bean sprouts

fresh broccoli

salad dressing

(and whatever else suits your fancy!)

turkey enchilada casserole (taste of home 2007)

Ingredients

• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 
  
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 jar (16 ounces) salsa
• 1 can (15 ounces) Hunt’s® Tomato Sauce
• 1 can (14-1/2 ounces) Mexican stewed tomatoes
• 1 teaspoon each onion powder, garlic powder and ground cumin
• 
  
• 12 corn tortillas (6 inches)
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions

• In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
• Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 10 servings.

homemade oreos (cooks.com)

2 Devil's Food cake mixes

4 eggs

1 1/2 c. shortening

Mix cake mixes, eggs, shortening.  Roll in prune-size balls.  Bake at 350 degrees on cookie sheet for 10 minutes.  Let cool on cookie sheet.

Filling:

8 oz. cream cheese

3 c. powdered sugar

1/2 stick butter

Mix filling - put between 2 cooled cookies.  Makes about 5 dozen.

traditional pumpkin pie with no-fail pie crust

No-Fail Pie Crust - makes 3 shells

2 3/4 C. flour

1 C. shortening

1 tsp. salt

Blend together. Add the following which has been mixed together.

1 egg beaten

1/4 C. ice cold water

1 tbsp. vinegar

Lightly mix to a soft dough, roll out and place in pie pans. Prick with a fork. Bake at 425 degrees for 10-15 minutes.

Traditional Pumpkin Pie

4 eggs, lightly beaten

1 1/2 C. brown sugar

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 can (29 oz.) pumpkin

1 tsp. salt

1 tsp. ground ginger

3 C. half and half or canned milk (undiluted)

Combine all ingredients in order given; pour into two unbaked pie crusts. Bake in preheated 375 degree oven for 15 minutes and reduce to 350 degrees for 40 to 50 minutes or until knife inserted near center comes out clean. Cool, serve with whipped cream. Makes two 9-inch pies.

chicken marinade

1 cup soy sauce

1 cup salad oil

2 cups 7-up or Sprite

1/4 tsp garlic powder

1/2 tsp horseradish

rice krispies chocolate scotcheroos

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups Rice Krispies

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

1 cup butterscotch chips

Place corn syrup and sugar into 3-quart saucepan. Cook over medium hear, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's Rice Krispies cereal. Stir until well coated. Press mixture into 13x9x2-inch pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

tortellini salad

7 oz cheese tortellini

1 cup broccoli florets

1/2 cup fresh parsley, chopped

6 oz. marinated artichokes, drained

2 green onions, chopped

1/2 cup italian salad dressing

2 1/2 tsp fresh basil, chopped

3 tbsp parmesan cheese, grated

6 cherry tomatoes, halved

Cook tortellini according to package directions; drain. Rinse and drain again.

Combine tortellini with broccoli, parsley, artichokes, and green onion in a large bowl; toss lightly to mix.

Pour salad dressing over tortellini mixture; sprinkle with basil and toss gently.

Arrange tomatoes on top and sprinkle with cheese.

chicken and Rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/4 cup raw regular white rice

12 chicken breast tenders

1 soup can of milk

1/2 pkg dry onion soup mix

salt and pepper to taste

Combine soups, milk and rice in a 9x13 baking dish. Lay chicken pieces on top. Season with salt and pepper. Sprinkle dry soup mix on top. Cover tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours.

chocolate chip cookies

1/2 cup shortening

1/2 cup butter

1/2 cup sugar

1 cup brown sugar

1 tsp salt

1 tsp vanilla

2 eggs

3 cups flour

1 tsp baking soda

1 (12 oz.) pkg chocolate chips

Cream together the shortening, butter, and sugars. Add the salt, vanilla, and eggs. Mix well. Add the flour and baking soda until blended. Add the chocolate chips last until just mixed. Bake on an ungreased cookie sheet for 12 minutes at 375 degrees.

grilled jerk shrimp orzo salad and caribbean jerk seasoning & rub

Caribbean Jerk Seasoning and Rub

2 tablespoons dried minced onion

1 tablespoon garlic powder

4 teaspoons crushed dry thyme leaves

2 teaspoons salt

2 teaspoons ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 tablespoon sugar

2 teaspoons black pepper

1 teaspoon cayenne pepper

Grilled Jerk Shrimp Orzo Salad

2 large ears sweet corn in husk

2 tsp olive oil

2/3 cup uncooked whole wheat orzo pasta

12 fresh asparagus spears, trimmed

1 lb. uncooked medium shrimp, peeled and deveined

2 Tbsp. Caribbean jerk seasoning

1 medium sweet red pepper, chopped

Dressing:

4 Tbsp. white vinegar

2 Tbsp. water

2 Tbsp. lime juice

2 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

1. Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.

3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium hear for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

2 cups equals 352 calories, 12 g fat

Healthy Cooking/Taste of Home - August/September 2010

devil's food cake with creamy white frosting

Creamy White Frosting

1 cup shortening

1 1/2 teaspoons vanilla

1/2 teaspoon lemon extract, orange extract, or almond extract

4 1/2 cups sifted powdered sugar

3 to 4 tablespoons milk

Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in remaining powdered sugar and enough remaining milk to make spreading consistency. Frosts tops and sides of two 8- or 9-inch cake layers.

Devil's Food Cake

2 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 cups milk

1/2 cup shortening

1 teaspoon vanilla

2 eggs

In a bowl combine flour, sugar, cocoa powder, baking soda, and 1/4 teaspoon salt. Add milk shortening, and vanilla. Beat with an electric mixer on low speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into 2 greased and floured 9x1 1/2-inch round baking pans. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans. Cool on racks. Serves 12.

(Better Homes and Gardens)