Coconut-Cherry Cream Squares

Awesome recipe . . . love the combinations!

The recipe is for a lower fat and sugar version, but you can substitute the low fat, low sugar items with the real thing.  My personal preference is using the real thing . . . if you are going to have dessert, enjoy it to the fullest!

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup flaked coconut
• 3 tablespoons brown sugar
• 3 tablespoons cold reduced-fat butter

FILLING:

• 1/3 cup all-purpose flour
• 1/4 cup sugar
• Sugar substitute equivalent to 1/4 cup sugar
• 1/4 teaspoon salt
• 2-1/2 cups fat-free milk
• 2 eggs, lightly beaten
• 1/2 cup flaked coconut
• 2 teaspoons coconut extract
• 1 can (20 ounces) reduced-sugar cherry pie filling

Directions

Preheat oven to 400°.

Coat a 9-inch square baking pan with cooking spray.

Combine the flour, coconut and brown sugar in a small bowl.

Cut in butter until crumbly. 

Press into prepared 9-in. square baking pan. 

Bake 7-10 minutes or until lightly browned. 

Cool on a wire rack.

For the filling:

Combine flour, sugar, sugar substitute and salt in a small saucepan. 

Stir in milk until smooth. Cook over medium-high heat, constantly stirring until thickened and bubbly. 

Reduce heat and continue cooking and stirring 2 minutes longer. 

Remove from heat.

In a small bowl, lightly beat eggs and stir a small amount of hot filling until well blended.

Add to the pan, stirring constantly. Bring to a gentle boil, cooking and stirring 2 minutes longer. 

Remove from the heat.

Stir in coconut and extract gently and pour over crust. 

Refrigerate for at least 2 hours before cutting. 

Yield: 16 servings.

Editor's Note: 

This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes stick light butter. Look for Splenda in the baking aisle of your grocery store.

Source: Taste of Home

Originally published as Coconut-Cherry Cream Squares in Light & Tasty August/September 2005, p44

Nutritional Facts

1 piece equals 142 calories, 4 g fat (3 g saturated fat), 31 mg cholesterol, 95 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Peanut Butter Sheet Cake

Never in my life have I had a peanut butter cake!  Why not? It makes perfect sense!

Imagine how great it would taste with chocolate frosting . . .

Ingredients 

Original recipe makes 1 - 10x15 inch pan

• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 3/4 cup butter or margarine, softened
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup white sugar
• 1/3 cup evaporated milk
• 1 tablespoon butter or margarine
• 1/3 cup chunky peanut butter
• 1/3 cup miniature marshmallows
• 1/2 teaspoon vanilla extract

Directions

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

Grease a 10x15x1 inch jellyroll pan.

Stir flour, 2 cups sugar, baking soda and salt together in a large bowl . . . set aside. 

Combine in a saucepan and bring to a boil . . . water and 3/4 cup of butter.

Remove from heat. Stir in 1/2 cup peanut butter and vegetable oil until well blended. 

Stir mixture into the dry ingredients. 

Combine eggs, buttermilk and vanilla and stir into the peanut butter mixture until well blended. 

Spread the batter evenly in prepared pan.

Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

As the cake bakes, combine 2/3 cup sugar, evaporated milk, and butter in a saucepan and bring to a boil. Stir constantly. Cook and stir for 2 minutes. 

Remove from heat. Stir in peanut butter, marshmallows and vanilla until the mixture is smooth and marshmallows are melted.

Spoon the frosting over the warm cake, spreading in an even layer. 

Cool before cutting and serving.

Photo and Recipe Source

Pecan Pie Muffins

These delicious pecan pie muffins would be awesome for breakfast!

Ingredients

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup finely chopped pecans

Preparation

Preheat oven to 425°. 

Combine first 5 ingredients in a large bowl; make a well in center of mixture. 

Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. 

Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. 

Place muffin pans on an aluminum foil-lined jelly-roll pan.

Bake at 425° for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. 

Cool on a wire rack 2 minutes. 

Run a knife around edge of each cup to loosen muffins, and remove from pans.

Southern Living 
NOVEMBER 2011

Potluck Chicken Casserole Recipe

Ingredients

• 1/2 cup chopped fresh mushrooms
• 3 tablespoons finely chopped onion
• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1-1/4 cups milk
• 3/4 cup mayonnaise
• 4 cups cubed cooked chicken
• 3 cups cooked long grain rice
• 1 cup chopped celery
• 1 cup frozen peas, thawed
• 1 jar (2 ounces) diced pimientos, drained
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup coarsely crushed cornflakes

Directions

Saute mushrooms and onion in 3 tablespoons butter in a large sauce pan until tender. 

Add garlic and cook 1 minute longer. Stir in flour until blended. 

Add milk gradually and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. 

Remove from the heat and add mayonnaise until smooth. 

Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.

Place in an ungreased 13-in. x 9-in. baking dish. 

Melt remaining butter and toss with cornflakes. Sprinkle over top. 

Bake, uncovered, at 350° for 30-35 minutes or until bubbly. 

Yield: 8-10 servings.

Originally published as Potluck Chicken Casserole in Taste of Home October/November 1996, p37
Photo and recipe source

Mexican Chicken Alfredo

Love chicken alfredo and the addition of salsa and taco seasoning sounds awesome for a different twist on my regular recipe.

When I make chicken alfredo the fast way, it is similar to this recipe . . . except I add a combination of bell pepper and spicy hot peppers.  I also use green onions including green part instead of plain onions.  Of course I add garlic.  I like to use no fat half and half if I have it in the fridge.

This recipe comes from Taste of Home . . . one of my favorite recipe sources from the time was a young adult and have a collection of their yearly cookbooks.  If you love cookbooks, you need to check it out on their website.

Ingredients

• 1 package (16 ounces) gemelli or spiral pasta
• 2 pounds boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 jars (15 ounces each) Alfredo sauce
• 1 cup grated Parmesan cheese
• 1 cup medium salsa
• 1/4 cup 2% milk
• 2 teaspoons taco seasoning

Directions

Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.

Drain pasta; toss with chicken mixture. 

Divide between two greased 8-in.-square baking dishes. 

Cover and bake 30-35 minutes or until bubbly.

Yield: 2 casseroles (4 servings each)

Recipe and Photo Source: Taste of Home

Originally published as Mexican Chicken Alfredo in Simple & Delicious

August/September 2011, p22 

Amaretto Almond Pound Cake

AMARETTO ALMOND POUND CAKE

(recipe and directions for the glaze after the cake)

Ingredients

• 1 1/4 cups butter, softened 
• 1 (3-oz.) package cream cheese, softened 
• 2 1/2 cups sugar 
• 3 tablespoons almond liqueur
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 6 large eggs 
• 1/3 cup sliced almonds

Directions

1. Preheat oven to 325°. 
2. 
   
3. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. 
4. 
   
5. Gradually add sugar, beating at medium speed until light and fluffy. 
6. 
   
7. Add liqueur and vanilla, beating just until blended. 
8. 
   
9. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
10. 
    
11. Add eggs, 1 at a time, beating at low speed just until blended after each addition. 
12. 
    
13. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
14. 
    
15. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
16. 
    
17. During last 10 minutes of baking, prepare Amaretto Glaze. 
18. 
    
19. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) 
20. 
    
21. Cool completely in pan on a wire rack (about 1 hour and 30 minutes).

AMARETTO GLAZE

Ingredients

• 3/4 cup sugar
• 6 tablespoons butter
• 1/4 cup almond liqueur
• 2 tablespoons water

Directions

Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.

Ethleen Scarborough, Augusta, Georgia, Southern Living 
MARCH 2011

Photo: Jennifer Davick; Styling: Buffy Hargett

BAKED MONTE CRISTO SANDWICHES

Puff Pastry Sheets should be a staple item in the freezer.  I always forget how many delicious things you make with it.  These sandwiches prove my point! The Captain makes an awesome chicken pot pie that is topped with puffed pastry . . . one of the best I have ever had.

Although this recipe sounds awesome, I'm not sold on the addition of sweetness, so I will make mine without it and have some maple syrup on the side to dip the sandwich in to try it out.

The sandwich recipe and photo comes from Pepperidge Farms . . . the link is at the end of the recipe.

INGREDIENTS

• 1 egg
• 1 tbsp. water
• 2 tablespoons all purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 8 slices deli ham (Black Forest)
• 4 slices deli Swiss cheese (about 4 ounces)
• 2 teaspoons confectioners' sugar
• 1 cup pure maple syrup

DIRECTIONS

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.

With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.

Source

Spicy Pasta Salad

This recipe was one featured on Rhee's show on the Food Network, The Pioneer Woman this morning.  Her description of this recipe as she was making it was making my mouth water! 

I love anything with pasta, and pasta salad with mayonnaise is so delicious to me!

Rhee is becoming one of my favorite cooks . . . or is she considered a chef?

Ingredients

• 12 ounces, weight Mostaccioli
• 1/2 cup Mayonnaise
• 1/4 cup Whole Milk
• 4 Tablespoons White Vinegar
• 1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• 1/2 teaspoon Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• 1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Directions

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Divine.

Photo and Recipe Source

Tomato and Mozzarella Pasta Salad

Macaroni salad can be a main meal as far as I'm concerned!

I've always had mayonnaise based macaroni salad and this one has an oil and vinegar dressing that sounds interesting to me.  I also love the addition of olives, mozzarella and tomatoes.

I'm thinking if I don't like the oil and vinegar dressing, it would most likely taste awesome with the addition of mayonnaise.

Ingredients:

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup kalamata, pitted sliced in quarters length wise
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Directions:

Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic,
capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, toss. Toss with Parmesan and basil just before serving.

Source

Stuffed Honey-Ham Biscuits

Easy, Easy, Easy!!!!!

Awesome appetizer for parties or a great addition to breakfast.  

I'd like to try it with scrambled or fried eggs added after it comes out of the oven.

Ingredients

• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
• 8 slices (1/2 oz each) Swiss cheese
• 8 slices (1 oz each) deli cooked ham
• 1/4 cup honey

Directions


Heat oven to 350°F. 

Spray cookie sheet with cooking spray.

Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. 

Place 1 slice of cheese inside pocket. 

Top cheese with 1 slice of ham and 1 teaspoon honey.

Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.


Bake 15 minutes or until golden brown. 

Remove from cookie sheet to serving plate. 

Drizzle remaining honey over tops. Serve immediately.

Recipe and Photo Source link

Cherry Cola Cake Recipe

Doesn't this look pretty and delicious?

I love the combination of cherry cola and chocolate!  We have recently discovered Diet Cherry Dr. Pepper, which I think would also work.

This recipe comes from one of my favorite food websites, Taste of Home.  Link follows the recipe!

Ingredients

• 1-1/2 cups miniature marshmallows
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 cup butter, cubed
• 1 cup cherry-flavored cola
• 3 tablespoons baking cocoa
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

FROSTING:

• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 jar (7 ounces) marshmallow creme
• 2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
• Fresh sweet cherries with stems

Editor's Note: To frost sides as well as top of cake, double amounts for frosting.

Directions

Preheat oven to 350°. 

Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. 

Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda. 

In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. 

Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. 

Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries. 

Yield: 12 servings.

Originally published as Cherry Cola Cake in Taste of Home June/July 2013

Spinach and Ravioli Lasagna

Love this quick and easy lasagna!  One of our favorite things to make easy and delicious meals is frozen ravioli . . . also economical.

This is one of those semi-homemade recipes for busy times with not so much time for cooking.  No one will ever know it was so easy!

The photo and recipe is Pillsbury.com, which  is one of the best sources for semi-homemade recipes!

Ingredients

• 1 bag (6 oz) fresh baby spinach leaves, chopped
• 1/3 cup refrigerated basil pesto
• 1 jar (15 oz) Alfredo pasta sauce
• 1/4 cup vegetable or chicken broth
• 1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
• 1 cup shredded Italian cheese blend (4 oz)
• Chopped fresh basil leaves, if desired
• Paprika, if desired

Directions

Heat oven to 375°F. 

Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

In medium bowl, toss spinach and pesto. 

In another bowl, mix Alfredo sauce and broth. 

Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. 

Top with half of spinach mixture. 

Arrange half of ravioli in single layer over spinach mixture. Repeat layers. 

Top with remaining sauce mixture.

Bake uncovered 30 minutes. 

Sprinkle with cheese. 

Bake 5 minutes longer or until bubbly. 

Garnish with basil and paprika.

Tip from Pillsbury

Although this dish calls for frozen ravioli, you can let the ravioli sit on the countertop about 5 minutes before preparing the recipe to allow the frozen ravioli to separate more easily.

Turkey Club Panini

Wouldn't these awesome sandwiches look fabulous on your food table at the next party!  Love it paired with olives. 

As with any recipe, you can make it your own by omitting ingredients you don't like and add those you do like.

It sure is a tall sandwich!

INGREDIENTS

• 1/3 cup mayonnaise
• 2 garlic cloves, chopped
• 1 tbsp. olive oil
• 2 tbsp. Dijon mustard
• 2 tbsp. grated Asiago cheese
• Freshly ground pepper, to taste
• 1 rosemary focaccia (16-inch x 8-inches)
• 300 grams smoked turkey slices
• 300 grams ham slices
• 300 grams proscuitto slices
• 200 grams Swiss cheese slices
• 200 grams cheddar cheese slices
• 2 tbsp. sundried tomato spread
• 2 tbsp. basil pesto (store-bought or homemade)
• Giardiniera, olives or pickles, for serving

PREPARATION

To make the Asiago and garlic mayonnaise: Add mayonnaise, garlic, olive oil, Dijon mustard, Asiago cheese and pepper. Stir to combine. Set aside.

To create a triple decker panini, slice foccaccia lengthwise twice to make three layers of bread.

Layer sandwich as desired with the deli meats, cheeses, flavoured mayonnaise, sundried tomato spread and basil pesto.

Toast sandwich in large Panini press until cheese melts and bread is toasted, about 5 to 8 minutes. Alternatively, wrap sandwich in foil and heat in preheated 400 degree F. oven until cheese melts, about 10 minutes.

Cut sandwich into 8 pieces. Serve with giardiniera, olives or pickles.

Yield: 8 servings.

Source: http://www.cbc.ca/inthekitchen/2012/10/turkey-club-panini.html

The source is a Canadian cooking show, In The Kitchen with Stefano Faita

Fresh Tomato Vinaigrette

This recipe is from the newsletter of Ciao Italia's Mary Ann Esposito.  I've watched her PBS cooking show since I was a very young girl . . . and she is still on the air . . . America's longest running cooking show!  Check your local PBS listings or visit her website to find out when she's on in your area.

I remember the days when we grew so many tomato plants that friends and family would leave the house with bags of tomatoes.  It was such a joy to have so many fresh tomatoes at my fingertips.  This fresh tomato vinaigrette is the type of food I would often make.

To make a creamy tomato salad dressing, add some mayonnaise.  Experiment and add mayonnaise slowly until you reach the desired taste and consistency.

INGREDIENTS

• 1 large Backyard Farms vine ripened tomato
• 1 1/2 teaspoons white wine vinegar
• 1 large garlic clove
• 1/4 cup basil cut into ribbons
• 1/4 to 1/2 cup Filippo Berio extra virgin olive oil

DIRECTIONS

Cut the large tomato in half and grate with a box grater over a dish or wide bowl, discarding the skins, but collecting the juice and pulp.

Mince the garlic clove with a little salt. Add to the tomato. Add a pinch more salt, crushed red pepper to taste, vinegar and basil. Whisk in enough of the olive oil to make an emulsion.

This should yield at least one half cup of vinaigrette. 

Roasted Garlic Clove Chicken

Easy, economical and delicious!

This recipe comes from the show Ten Dollar Dinners on the Food Network where Melissa always comes up with awesome meals that are economical. Check it out sometime!  At this time, it is airing every weekday afternoon EST.

You can imagine the delicious flavor of this chicken with all that garlic!  That is, if you love garlic like I do.

Ingredients

• 8 chicken thighs
• Kosher salt and freshly ground black pepper
• 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 teaspoons herbes de Provence
• 1 teaspoon flour
• 1/4 cup chicken stock
• 1/2 lemon, juiced
• Bread, for serving

Directions

Preheat the oven to 350 degrees F.

Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. 

In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. 

Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. 

Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. 

Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. *

Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

*Many comments on the recipe page claimed their gravy did not come out right.  Some tips for the gravy . . .

Make sure the drippings are heated thoroughly before adding flour, followed by the stock and lemon juice.

Depending on how much drippings your chicken produced, you may want to add butter to the drippings and heat thoroughly before adding the flour.