Pizza Pasta…

I first came across this recipe almost ten years ago when following Weight Watchers. The kids were little; loved it, so we ate it almost every week. My husband and I got tired of eating it all the time so I stopped making it. To be honest, I had not made this in almost eight years.

Last night I set out to make spaghetti for dinner. I had the pasta boiling, since the computer is in the kitchen, I sat down to look at my email.  In my inbox was an email from www.bookstrand.com, informing me Reece Butler had a new book releasing in a week. This will be book nine in the series, which started three years ago.

To say I was not paying attention would be an understatement. I had pre-browned the meat a few days ago, so I just needed to heat the sauce and meat.  I opened the jar of sauce and threw away the lid… at least I thought I had. Yep, I threw the jar in the trash and kept the lid, whoops!

Now I usually keep two jars of spaghetti sauce in my pantry, of course I couldn’t find the other jar. So I pulled out the pizza sauce. The kids did not remember, ever having pizza pasta, and thought it was “really good” and “it tastes just like pizza.” Oh my, I have feeling this dish has now made a comeback in our diet.

Click for today's recipe...

Peanut Butter Granola From Fit-it and Forget-it...

I found this recipe in 2011 from Fit-it and Forget-it website. Since then we have made this recipe many times and even given it as gifts. The recipe takes a little bit of time and you have to stir a few times. The plus side is you get use your slow cooker, which means you can get the help from little hands.

The kids and I always have fun making this granola, and it makes a great rain or snow day activity.  The instructions states when the granola is cool break into chunks. We have never really gotten chunks, more like crumbles, so we like to use this as the base for trail mix.

The granola has a good peanut taste without being overwhelming, which is good since we you all know I don’t like peanut butter. I like to pour milk over the granola or stir into my yogurt for breakfast.

We have omitted the coconut and raisins, and added in our own favorites. One time we tried to add in chocolate chips after we poured the mix out to cool. Well that did not go so well, since the mix was still too hot for chocolate.  

You can personalize the add-ins to your own tastes, we have made with nothing but a variety of nuts. Most of the time, we just throwing in whatever I have in the pantry, it is great way to use up the leftovers from holiday baking.

I have meaning to omit the brown sugar and try using honey… maybe next time I make this.

Make sure you store the granola in an airtight container!

Ingredients:
6 cups dry oatmeal
½ cup wheat germ
½ cup toasted coconut
½ cup sunflower seeds
½ cup raisins

Click here for the entire recipe!

Vegetable Beef Soup Recipe…

Vegetable beef soup is always a good choice. I can remember my Dad would pop open a can of Campbell’s beef soup, in the middle of summer for lunch.

I used water and bouillon cubes for the flavoring, feel free to substitute that out of 8 cups of beef broth. You can use the low salt broth, if you are on a restricted diet.

If you have noodle lovers, add some wide egg noodles .

Want it ready when you come home from work? Make it in the crock-pot, I have included directions for both the stove top and crock-pot.

 
Ingredients:

2-3 pounds beef stew meat

2 tablespoons vegetable oil

8 cups water

1 teaspoon black pepper

Click Here For The Complete Recipe!

Blueberry Coffee Cake With Streusel Topping…

Last night for dinner, I had the rare treat of going out to eat. I enjoying cooking, but occasionally I do like a day off. I didn’t skip on all cooking yesterday, I did make breakfast and lunch. Since I took a break from cooking, why not take a break from recipes. So I thought I would share with you a recipe from my brother, Robby.  My siblings enjoying cooking, but unlike them, though I did not take cooking classes while in school.

The recipe is actually from his seventh grade cooking class at Pine Hollow Middle School. Robby tells me “This is the recipe that started my love of cooking.” I do remember this coffee cake, it was moist full of blueberry flavor and the topping had just the right amount of sweetness to it.

This is a crowd pleaser, and on several occasions, this was made for holiday mornings or when we had out of town guest.

The recipe calls for ½ can of drained blueberries. I would suggest if you cannot canned blueberries in water to use 1 cup of fresh or frozen berries.

If you don’t care for coffee cake, you can make muffins. I would cook them for 10 to 12 minutes then check for doneness.

Another variation of this wonderful coffee cake is to pour half of the batter in the pan, add topping, and then add the remaining batter on top.

Click Here For The Recipe...

Crock-pot Ginger Pork Chops…

What would we do without our slow cookers or Crock-pots? If you do have one or do not hardly use the one you have, you are missing out. There are thousands of recipes for the slow cooker. I have two and really could use the three pot slow cooker or the real pretty All-Clad Deluxe Slow Cooker.  

When I was working full time, I used a slow cooker every day. I had a couple cookbooks, but learned the real beauty of one the slow cooker was just taking combinations of ingredients and coming up with new recipes. The recipe for day comes from the 1001 Slow Cooker Recipes cookbook written by Barbara C Jones.

I don’t think experimenting as I was, I would have crossed teriyaki sauce with tomato bisque soup. It works though in combination of the other ingredients to make a wonderful meal. I will sometimes add in sliced apples and a ¼ cup of apple cider. For other variations, you could use garlic or even orange juice.

You just have to be a bit daring and creative, use the recipe as a guidebook instead of a law book.

Click Here To Get Today's Recipe

Chicken Fried Steak with Gravy…

We love chicken fried steak, but it is difficult to find a recipe where the recipe calls for round steak and not cube steak.

 Is there is difference between the two? No, it is the same piece of meat from the hindquarter of the cow.

So what is the difference? Cube steak has been mechanically tenderized and usually from the top of the round.

Round steak is not tenderized; if you want a good chicken fried steak, ask the butcher for the inside or bottom round. Tenderize it yourself; it is a great way to relieve your stress, frustration and anger.

Ingredients:

2 pounds inside round steak, at least ½ inch thick

Flour

Click Here For The Complete Recipe!

Blueberry Pie…

There are times my daughter, Taylor just makes me laugh at her inconsistency. One day last week, I was making a smoothie and I asked if she wanted some. I told her the major ingredient was blueberries.  My daughter said “uhm no. I don’t like blueberries.” I replied to her "since when?" I was then told that she only like blueberries in muffins. I shook my head and dropped the subject.

On Sunday, I was in the kitchen, Taylor approached me and asked when I was going to make “that pie” she likes. I am puzzled and ask what pie? She says to me “Ya know the pie with fruit?” I said “the blueberry pie?” “No, Mommy the pie with the reddish purplish sauce to it?” I just could not resist dragging this conversation out and asked her several questions. I then told her, I could make the pie next weekend, but I was afraid she would not be able to eat it since it was blueberry and she didn’t like them. Taylor’s response was comical. She did a quick turn around and told me she liked blueberries, and could I make the pie this coming weekend.

 The recipe I use is from the Better Homes and Gardens, New Cook Book. For this recipe, I do make the crust from scratch, but feel free to use a store bought piecrust. I suggest getting the refrigerated in a box crust and not the frozen crust, since you need a top and bottom. I always get compliments with this recipe, so I have not dared to tinker with it.

If you would like to see the recipe, click here

 

Scalloped Carrots...

Many of us have eaten scalloped potatoes, but have you had scalloped carrots?

This dish is simple, tasty, travels well, and will please your fussiest eaters. Scalloped carrots puts a fancy twist on plain baked carrots!

If you want a variety, try substituting half the carrots for sweet potato.

For cheese lovers you can sprinkle ¼ to ½ cup of shredded sharp cheddar cheese on top

Ingredients:

10 carrots, cleaned

1 cup milk

3 eggs, beaten

1 medium onion, diced

1 cup bread crumbs or crushed Ritz crackers

¼ cup melted butter or margarine

Salt and pepper to taste

Directions:

Preheat oven to 350°F

In a small skillet sauté onions until transparent

In medium pan boil carrots in a small amount of water until tender, drain and mash carrots

Blend onions and remaining ingredients to mashed carrots, and then pour into a greased baking dish

Place dish in a pan of water, bake until firm approximately 45 to 60 minutes

Salmon Teriyaki...

I took this recipe from my Celebrate Virginia Cookbook.
The Teriyaki sauce is made from scratch instead of opening a jar.
I prefer to use low sodium soy sauce. I think using low sodium the sauce it a bit sweeter, it is personal choice item.
If you are in a time crunch, make the sauce a day ahead of time, and then re-warm it before use.


Ingredients:
1. 1/2 cup packed brown sugar
2. 1/4 cup soy sauce
3. 1/4 cup water
4. 2 Tablespoons fresh lemon juice
5. 4 salmon steaks
6. lemon slices

Directions:
In a medium to large skillet (big enough to hold the salmon snugly) mix the first four ingredients together.
Boil mixture, until the sugar is melted, stir occasionally.
Add salmon steaks, cover and reduce heat for 5 to 6 minutes per side
Remove salmon to a platter and keep warm
Boil sauce for about 4 minutes or until sauce has thickended.
Drizzle sauce over the steaks and garnish with the lemon slices

Cottage Cheese Pancakes…

One of my biggest pet peeves is people who are on a diet; and claim they have had to give up all their favorite foods. If you are trying to lose weight or even eat healthier, you do not have to have to give up your favorites. You either have to eat much smaller portions of the “full fat” version or try to find a different version that is lower in the fat content.

Pancakes are an American favorite for breakfast and hehehe sometimes dinner! The recipe today is a healthier version for pancakes; they are similar to crepes.

White flour is replaced with whole-wheat flour and wheat germ. Top with fruit jam or preserve of your choice, or sugar free syrup.

The recipe makes six pancakes. I suggest splitting them between two people and serve with fruit salad.

Ingredients:

2 eggs

1/2cup cottage cheese, prefer low fat

2 Tablespoons wheat germ

2 Tablespoons whole wheat flour

1/8 teaspoon salt

Fruit jam or preservers

Powdered sugar, optional

Directions:

Blend eggs, cottage cheese, wheat germ, flour and salt until smooth. I suggest a food processer for this step.

Pour a small amount of batter onto lightly greased pan or griddle and cook until light brown.

Remove to plate, spread jam on top of each then roll up. You can finish by sprinkling powdered sugar over the top.

Crock-pot Cowboy Stew...

I first came across this recipe in a book by Sandra Lee, of Semi-Homemade. The orginal recipe calls from potatoes and corn. I personally thought it was too much in the carbohydrates so I took out the corn and added a can of kidney beans.
The meat in the stew is brisket. You only need 2 pounds, if you can not find a small 2 pound brisket look for corned beef. The meat in that package of corned beef is brisket, just throw away the seasoning packet that is inclosed.
We used to have eat this recipe twice a month. Super simple to throw together in the morning before work, or great on a cold day. The orginal recipe states it serves six, four is more the correct portion.

Ingredients:
2 pounds beef brisket, cut into bite size pieces
1 Tablespoon taco season
2 cups chopped potatoes
2 10 ounce cans of Rotel tomatoes and chilies
1 10 ounce can of cream of celery soup
1 10 - 15 ounce can of kidney beans, undrained
1 cup beef broth, low sodium
1 small onion chopped
2 teaspoons garlic, minced

Directions:
In a 4 quart crock-pot add brisket and sprinkle with taco seasoning
Add remaining ingredients and stir until combined
Cover and cook on hight temp setting for 4 to 6 hours.
or low temp setting for 8 to 10 hours.

Chicken Salad Pie...

I will admit this recipe sounds weird. Sometimes though, the weirdest recipes, also make the best recipes.
I personally don't think you need to add any salt to this recipe, between the potato chips and canned soup there should be more than enough. I like to add a 1/2 teaspoon of garlic pepper instead of salt and pepper.

Ingredients:

1. 2 deep pie crusts, store bought
2. 2 chicken breasts, cooked and diced
3. 3 hard boiled eggs, chopped
4. 1 cup celery,chopped
5. 1/4 cup water chestmuts, diced
6. 1/2 mayonnaise
7. 1 (10oz) can of cream of chicken soup
8.  salt and pepper to taste
10. Juice from half of a small lemon
11. 1 cup grated cheddar cheese
12.  5 1/2 ounces potato chips crushed

Directions;
Bake pie crusts for 10 minutes, set aside.
Preheat oven to 350F
Mix first 10 ingredients in a bowl, then pour into pie crusts
Cover with cheese and top with potato chips
Bake for 30 minutes

Chocolate Mousse…

So if your plans have fallen through or you have forgotten today is St Valentine’s, it is not too late to make something special for your sweetheart. How about superb chocolate mousse, for that someone special?

Ingredients:

6 large eggs, separated

3 3-ounce bars of Lindt extra bittersweet chocolate with vanilla, or any good quality bittersweet chocolate

5 Tablespoons cold water

Directions:

Break chocolate into small pieces and place in a heavy pan

Add water and stir constantly with a wooden spoon over very low heat until the chocolate melts

 Remove pan from heat and carefully stir egg yolks into the chocolate with spoon

Chocolate mixture should be warm, not hot, or eggs will curdle

Beat egg whites until very stiff

Carefully add egg-white mixture to chocolate, taking care to fold the eggs into the chocolate with a spoon or whisk

Pour into a large glass bowl or eight small dessert bowls.

Refrigerate for six hours before serving

Chocolate Panini…

Valentine ’s Day is tomorrow. Here is a little something sweet you can serve your loved ones.

 I made this for the kids as a snack, and they gobbled it up. Tyler sprinkled powdered sugar on top of his. This turned it from nice sweet treat to a special “finished” dessert.  

Either way you chose, just remember there are 364 other days of the year to profess your love!

Ingredients:

2 tablespoons unsalted butter, softened

8 pieces of thinly sliced white sandwich bread

1/2 cup Nutella

2 ounces semisweet chocolate, finely chopped

Directions:

 Spread butter on one side of each bread slice. Lay slices on a piece of waxed paper, butter side down. Spread 1 heaping tablespoonful of Nutella over four slices. Sprinkle chocolate over, leaving a 1/4-inch border. Cover with remaining bread, butter side up.

 Warm a griddle or large nonstick skillet over medium-high heat. Working in batches, place panini on griddle and cook, pressing down with a spatula, until golden brown, about 2 minutes. Turn and cook on the other side until golden, about 2 minutes. Cool slightly and use a sharp cutter to form heart shapes, or cut diagonally into triangles. Repeat with remaining panini.

Galatoires Shrimp Remoulade…

Happy Fat Tuesday! If you are Catholic, you know Fat Tuesday or Mardi Gras is the day before Ash Wednesday, better known as the first day of Lent. So why is called “Fat Tuesday”, well it is a day of feasting before fasting for Lent.

I have a couple of Shrimp Remoulade recipes, but I was not happy with any of them. I came across this one from Galatoires Restaurant in New Orleans. Galatoires has been in business on Bourbon Street since 1905, and are known for serving authentic French Creole cuisine.

For best results, make the sauce a day in advance, then all that’s left to do is toss in the shrimp and plate and serve.

¾ cup chopped celery ¾ cup chopped scallions (white and green parts) ½ cup chopped curly parsley 1 cup chopped yellow onion ½ cup ketchup ½ cup tomato purée ½ cup Creole mustard or any coarse, grainy brown mustard 2 tablespoons prepared horseradish, or to taste ¼ cup red wine vinegar 2 tablespoons Spanish hot paprika 1 teaspoon Worcestershire sauce ½ cup salad oil 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons

Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry. In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve. Serves 6

Vegetable Salad...

Yesterday, we decided to check out an antique mall not too far from our house. As with any antique store, we find many goodies, some way over priced and some just the right price. I found an antique cigarette box, in the Franciscan Apple pattern for $95.00. I also found a booth of cook books, that were 40% off… not were talking!!

I bought a cook written by Russell Gardner, copyrighted in 1984.  The over 300 recipes are from famous Texan’s; it is going to take me some time to get through this cookbook since many of the recipes we want to try. There are few submitted recipes that are just a hoot; one of my favorites is from Senator Chet Edwards. The Senator writes his favorite recipe is Stouffer's Beef Teriyaki, and if he is having dinner for two he serves by candlelight.

The recipe that I am going to share with you today is from former First Lady Barbara Bush. The original recipe is for a service of 16. I have reduced to a service of 8 and would work well if you had a pot luck to attend. The reason I suggest this for a potluck is the salad has to chill for 12 hours. You make this before you went to work and it would be ready when you needed it.

Main Ingredients:

1 lb freshly chopped spinach

5 hardboiled eggs, sliced

½ lbs of bacon, cooked and crumbled

½ medium head of lettuce, shredded

½ cup shallots, sliced

1 pkg, frozen peas, thawed, uncooked

Directions:

Place in order in layers in a large salad bowl

Mix in a different bowl:

1 ¼ cup of mayonnaise

1 ¼ cup sour cream

Salt, pepper, lemon juice and worcherstshire sauce to taste

Blend and pour over the top of the peas.

Top with ¼ cup grated Swiss cheese  and chill for 12 hours. DO NO TOSS.

Vidalia Onion Casserole…

My brother-in-law loves onions; he has sliced onions with every almost every meal. When we were house hunting and living with them, I was in charge of the cooking.  I wanted to find a way to cook the onions, to entice the kids to eat them too. I found this recipe from Sandra Lee, of Semi-homemade. The casserole wasn’t a big hit with the kids, the adults loved it.

The onions were sweet, cheesy and the Ritz crackers are the ingredient to pull it all together. If you can’t find Vidalia onions, try a similar sweet or yellow onion.

Ingredients:

6 Vidalia onions (peeled and sliced very thinly)

½  cup butter

30 Ritz Crackers (one sleeve, coarsely crushed)

1 cup grated parmesan cheese

Salt and pepper to taste

Directions:

Preheat oven to 350°F

Over medium heat, melt butter in a saucepan

Sauté onions until they start to turn golden brown

Butter or spray a 2 qt baking dish, then layer half the onions, Ritz crackers and cheese

Repeat layering topping with cheese.

Bake uncovered for approximately 25 minutes, or the cheese on top is slightly brown.

1.      Set

2.      7

Repeat

Fresh Strawberry Pie…

Strawberries have shown up in the grocery stores, though they are still over priced, I could not help but get some.

I have leftover berries from last summer in my freezer; I have been guarding from my son Tyler. Tyler loves strawberries as much as I do. He will sneak them from the freezer and eat them frozen, and has been known to steal a jar of my freezer jam. I have had a bag of strawberries hidden and there are just enough left to make the glaze for strawberry pie.

The glaze is so simple and tasty. The only way I will buy the pre-packaged stuff again is if I am be held hostage!

To make the fresh strawberry pie, first you need a piecrust. If you use a frozen or fresh crust from the store, bake it according to the directions.

Next, you need to make Strawberry Pie Glaze… The recipe calls for food coloring. I have never added to my glaze, it is your choice.

Ingredients:

1cup fresh whole strawberries, hulled, divided

1 cup sugar

3 tablespoons cornstarch

3/4 cup water

Few drops red food coloring, optional

Directions:

Mash strawberries

In a saucepan, combine sugar and cornstarch stir in water and mashed berries.

Bring to a boil, stirring constantly. Stir in food coloring if desired.

 Cook and stir 3 minutes more. Cool for 10 minutes.

To assemble the pie…

Wash and hull 4 ½ - 5 cups fresh whole strawberries

Spread 1/3 cup glaze over bottom of cooked piecrust.

Arrange strawberries in the piecrust then spoon the remaining glaze over berries.

 Chill for 1-2 hours, top with whipped cream.

If you want to serve to your some special on Valentine’s Day, serve the pie with Moscato or a sweet Riesling wine.

  

Bacon Ranch Pasta Salad…

This is a twist on the classic pasta salad; it is a creamy ranch-dressing version. The bacon in my book makes the entire salad.

 I think if you added cooked cubed chicken, this would make a wonderful meal for a warm spring or summer evening.

The recipe does not call for it, but I like to add green onions, and two to three teaspoons of the bacon drippings. You can also replace the large tomato with cherry or jelly-bean tomatoes.

 This recipe can be made healthier by using whole-wheat pasta, low or non-fat mayo, non-fat cheese, nonfat or 1% milk and turkey bacon.

Ingredients:

12 ounces of uncooked rotini pasta

10 slices of cooked bacon, chopped

1 cup mayonnaise

3 Tablespoons of ranch dressing mix

¼ teaspoon garlic powder

½ teaspoon garlic pepper

½ cup of milk or as needed

1 large tomato, chopped

4.25 ounce can sliced black olives

1 cup of shredded cheese

Directions:

Cook pasta according to package

In a large bowl, combine mayonnaise, dressing mix, garlic powder and pepper.

Stir in milk until smooth

Add pasta, tomato, bacon, cheese, olives, toss until well coated

Chill 1 hour before serving

**If salad seems a little dry, add in 1 tablespoon of milk at time**

Italian Kale Soup…

I saw a recipe on the back of a cracker box for an Italian soup that used sausage, cannellini beans and spinach. I then came across a recipe for cannellini bean and kale soup. There were things about both recipes I did not like.

 The Italian soup had noodles in it and it just didn’t seem to appetizing to me. It did have sausage,but since I used it the night before in red beans and rice, I didn't have any to add. I thought about putting ground beef in this soup, but didn’t think it would taste right. You could add a pound of sausage to this recipe if you wanted.

The soup is colorful, and full of all those good vitamins we all need, like beta-carotene from carrots, that can help guard against colds and the flu. Then there is Kale, which has quickly become the new super since people have discovered all of its wonder benefits.  

So what is so special about Kale?

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Beyond antioxidants, the fiber content of kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

As it stands right now you could switch the chicken broth out for vegetable broth and make this a vegetarian soup.

 I put salt and pepper on the ingredient list. I personally don't think it needs any salt, but to each their own. I think a few tablespoons of shredded mozzarella cheese on top when serving would be really good.

Ingredients:

1 med yellow onion, chopped

3 Tablespoons garlic, minced

Olive oil

4 cups chicken broth

6 packed cups raw kale, chopped

2 carrots, chopped

2 celery ribs, chopped

2 parsnips, chopped

2 cans (15 ounce) Cannellini beans, undrained

1 can (28 ounce) whole tomatoes

½ teaspoon ground thyme

½ teaspoon dried rosemary

½ teaspoon oregano

½ teaspoon garam masala

Salt and pepper to taste

Directions:

In large soup pot, sauté onions and garlic in olive oil, add in kale and stir until the kale wilts

Add broth, carrots, parsnips, and celery. Drain tomato juice into pot; crush tomatoes before adding to pot.

Add cannellini beans and spices.

Simmer for half hour.

Low Fat Cran-Blueberry Muffins…

I love muffins from a coffee shop, but those muffins do not like us. They are usually high in fat and sugar. Just because you are watching your weight does not mean you have to do without, you have just have to make smarter choices. The muffin recipe today uses whole-wheat, orange juice, blueberries, apricots and cranberries. If you wanted to replace the white sugar, my choice would be clear agave syrup. This recipe was written by Annette Snoek, for Weight Watchers and yes, I did tinker with it a bit…

I read once that if you only did your grocery shopping on the outside rows you would have everything you need to sustain life. Fruits, veggies, dairy and meat, interesting concept, but it is true our bodies do not need any of the engineered processed foods. I thought about it and started a self-argument of I need the baking row for the spices… well I don’t since I can buy fresh herbs. So for those who need a challenge, try it out!

This should make 18 muffins.

Ingredients:

2 ½ cups whole-wheat flour

2/3 cup sugar

1½ teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon cornstarch

1/3 cup cold margarine, diced

¾ nonfat plain yogurt

1/3 cup frozen orange juice concentrate, thawed

2 eggs

1 ½ cup blueberries, fresh or frozen

1 cup cranberries, fresh or frozen

24 dried apricot halves, chopped

Directions:

Preheat oven to 400°F

Either spray muffin cups with cooking spray or insert paper liners.

In a medium bowl combine, yogurt, orange juice, and eggs.

In a large bowl combine, flour, sugar, baking soda, cream of tartar, cornstarch, cut in margarine until flour mixture looks like crumbs.

Stir the yogurt mix into the large bowl, until just combined. Gently fold the fruit into the mixture.

Spoon batter into muffins cups, filling two-thirds full.

Bake for 15-20 minutes. Cool for 10 minutes before serving.

Seven Layer Casserole...

We have all heard of and maybe even consumed seven layer dip, but what about seven layer casserole? I saw on Southern Food while looking for a tamale pie recipe and thought it was interesting. I would suggest adding a taco seasoning, omitting the bacon and changing the tomato sauce with a can of Rotel. Before serving top with salsa, sour cream and guacamole. I would serve with refried beans and tortillas.

Ingredients:

·         1 cup uncooked rice, washed and drained

·         1 cup whole kernel corn, drained

·         dash salt and pepper

·         1 can (8 ounces) tomato sauce and 1/2 cup water

·         1/2 cup chopped onion

·         1/2 cup chopped green bell pepper

·         3/4 to 1 pound extra lean ground beef, uncooked and broken up

·         dash salt and pepper

·         1 can (14.5 ounces) diced tomatoes, undrained

·         4 strips bacon, cut in half

·         1 cup shredded Cheddar cheese or Cheddar Jack blend

Preparation:

Layer the ingredients in a buttered 1 1/2- to 2-quart casserole in the order given. Cover and bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. Top the casserole with the shredded cheese the last 10 to 15 minutes.
Seven layer casserole serves 4.

Popcorn…

We do not get excited for the Super Bowl like most people. Our excitement with the Super Bowl comes from the knowledge that soon we will hear the sweet crack of a bat or the purr of an engine. The Super Bowl means that The Oakland A’s and Texas Rangers are heading to Spring Training. It also means that NASCAR, F1, GT and Rally racing seasons are also starting. It is not that we do not like football, we just prefer college ball to professional.

No matter what sport you chose to watch, popcorn is always a good snack to consume. In an effort to eliminate some unneeded chemicals from our bodies and to save money, I stopped purchasing microwave popcorn bags. I bought an air popper, popcorn popper, yes; you can still buy them new! I bought mine at either Walmart or Target for around $20.00. I have also found with the air popper, it is easier to make different types of popcorn.

* Just a note, one regular size bag of microwave popcorn is the equivalent to ½ cup of uncooked popcorn. You can use microwave popcorn for any of these recipes, would suggest a fat free or light butter variety.*

Screaming Yellow Zonkers is my favorite popcorn besides movie popcorn with Milk Duds mixed in. It disappeared for several years and this past summer it made a return to the stores. My husband saw it and bought me several boxes for my birthday; it was one of the best presents ever! I have made this recipe and given it as gifts at Christmas and is always a crowd pleaser. It is not quite Screaming Yellow Zonkers, but it is close! The recipe is from Todd Wilbur.

½ cup light Karo Corn syrup

½ cup white sugar

¼ cup water

2 Tablespoons butter

1 teaspoon vanilla extract

1 teaspoon butter etract

½ cup uncooked popcorn

Directions:

In small saucepan, over medium heat, combine butter, sugar, syrup and water. Stir to a boil, add a candy thermometer and bring mixture to 250°F.

At this point start cooking your popcorn, so when the sugar mixture reaches hard crack or 300°F, they should both be done about the same time.

When your candy has reached the hard ball stage, add the vanilla and butter extracts.

Pour popcorn into a glass microwave bowl, work quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the microwave for five minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out to cool. Be careful it will be very hot handle, it is best little hands do not help at this stage. Once cook break into pieces and store in an airtight container.

This next recipe is Bacon Peanut Caramel Corn, by Chef Zac Young. This is almost a perfect recipe. I need chocolate, so feel free to add in a ½ cup of Reece’s Pieces when mixture is cooling! Again here feel free to use microwave or air popped, popcorn.

Ingredients

• 1/2 Cup popcorn kernels
• 1/4 Cup oil
• 1 3/4 Cup sugar
• 3/4 Cup corn syrup
• 2 Teaspoon kosher salt
• 2 Cup honey roasted peanuts
• 1 Pound of bacon- cooked extra crispy

Pop popcorn with oil in a large pot on the stove. The cover pot while cooking or risk eye injury. You know the popcorn is ready when the popping slows to 1 pop per 3 seconds.
Pour popcorn on to a cookie sheet lined with a silpat. Sprinkle salt, peanuts and crumbled bacon over the popcorn.
Heat the sugar, corn syrup and a ½ cup of water until light amber in color. Pour evenly over the corn. mix with a heat proof spatula to try and evenly coat the mixture. place in a 350 degree oven for 7 to 10 minutes until the caramel has melted. Work the mixture again with the spatula until every thing is evenly coated.
Let cool.
Okay so sweet popcorn is not for you…how about a seasoning to sprinkle on your popcorn? I found this one over at The Popcorn Board.

Blazing Buffalo Ranch Seasoning Mix for Popcorn

Yield: about 2 tablespoons seasoning mix

Ingredients

• 1 tablespoon ranch dressing or dip mix (from a 1 ounce package)
• 1 tablespoon seafood spice mix (or celery salt)
• 1 teaspoon garlic powder
• 1 teaspoon powdered sugar (or sugar)
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon vegetable oil
• 6 quarts popped popcorn
• Cooking spray, optional

Directions

1. In a small bowl, blend ranch dressing mix, spice mix, garlic powder, powdered sugar and cayenne pepper. Sprinkle with vegetable oil and blend until well incorporated.
2. Place popcorn in a serving bowl and spray lightly with cooking spray. Sprinkle seasoning mix over popcorn to taste and toss. Store leftover seasoning mix in an airtight container for future use.