Monday, September 29, 2008

Tennessee Blackberry Cobbler

4 c. fresh blackberries or 24-oz frozen, thawed and drained
1-1/2 c sugar
3 Tbsp all-purpose flour
1 Tbsp fresh lemon juice
3 Tbsp butter

Assemble all ingredients and utensils. Toss berries, sugar and flour, place in an ungreased 9-inch baking dish. Sprinkle berries with lemon juice and dot with butter, set aside.


2 c. all-purpose flour
1/4 tsp salt
1 Tbsp baking powder
1 c. heavy cream, whipped
1 Tbsp sugar

In a large bowl mix flour, salt and baking powder. Gently fold cream into flour mixture.

Place dough on floured board and knead for 1 minute. Roll dough to 1/2 inch thickness. Cut into lattice strips or place the entire sheet of dough on cobbler. Sprinkle with sugar.

Bake in a 400 degree oven for 10 to 12 minutes then reduce heat to 325 degrees and bake another 20 minutes or until golden brown.

Yield: 8 to 10 servings

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Spinach-Bacon Roll-Ups

6 each Smoked Country Bacon slices
110-oz package frozen chopped spinach, thawed, squeezed dry
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
3 (9-inch) diameter flour tortillas

Cook bacon until crisp, drain and crumble into medium-sized pieces. Combine bacon and next five ingredients in medium bowl.

Soften tortillas until pliable in microwave for approx. 10 to 15 seconds. Spread 1/3 of the filling over each tortilla, leaving 1/2 inch border. Roll up tightly, enclosing the filling inside. Wrap in plastic and chill until the filling is firm, at least one hour.

Preheat oven to 400 F. Remove plastic and slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4 inch thick slices. Arrange on large baking sheet. Bake until heated through about 7 minutes. Makes approximately 30 roll-ups.

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Southwestern Panini Sandwich

1 medium ripe avocado, peeled
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon lemon juice
8 slices oat bread
1/2 pound thinly sliced deli ham
4 slices Swiss cheese
2 tablespoons butter

In a small bowl, mash the avocado with sugar, garlic salt and lemon juice. Spread over four slices of bread; layer with ham and cheese. Top with remaining bread.

Spread butter over both sides of sandwiches. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. Yield: 4 servings.


Strawberry Breeze

1 cup sliced strawberries
1 can Diet Cream Soda
4 - 6 ice cubes

Blend well in blender

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Fruit Cooler

6 ounces fruit juice
4 - 6 ice cubes
1/2 cup Vanilla Yogurt

Blend well in blender

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Berry, Banana Shake

Berry Banana Shake

8 strawberries
1 medium banana
1 cup Vanilla Yogurt
1 cup skim milk OR 2% milk
8 ice cubes

Blend well in blender

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Pineapple Smoothie

Pineapple Smoothie

2 bananas
1/2 cup Vanilla Yogurt (or Custard Yogurt)
1 cup skim milk OR 2% milk
1/2 can pineapple chunks with the juice
4 - 6 ice cubes

Blend well in blender

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Orange, Raspberry, Banana Smoothie

1 cup orange juice
1 cup Raspberry Yogurt (or you can substitute frozen Raspberries)
1 cup Vanilla Yogurt (or Custard Yogurt)
1 very ripe banana

Blend well in a blender

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Rich Fruit Smoothie

1 cup skim or 2% milk
1 container Vanilla Yogurt (or Custard Yogurt)
1 cup frozen fruit (strawberries OR peaches OR whatever you desire)

Blend well in a blender


Shrimp and Crab Wontons

8 oz. Shrimp - peeled (any size, just no shell, tail, head) (frozen)
4 oz. Crab Meat - Pasteurized; lump, Backfin, claw (canned)
1 lb. Cream Cheese - softened
1 bunch green onions - top cut off, diced
1/2 teaspoon Blackening Seasoning
1 teaspoon soy sauce
1/2 tablespoon butter
1 pkg Wonton Wrappers
2 eggs - whipped

Chop shrimp into small pieces. Heat large sauté pan and add butter. Once butter is bubbling add the shrimp. Toss and add Blackening seasoning.

Add cream cheese that has been softened (microwave for 2 minutes) Stir with a wooden spoon and add soy sauce, crabmeat and green onion. Once the mix has been combined, pour into a casserole dish and cool to create filling.

Place wonton squares on a cutting board and paint with egg wash. Scoop a half-ounce of filling into the center of the square wrappers. With four fingers, press in the middle of all four sides of the wrapper square. This creates a wonton flower. Press to create a seal. Cool for an hour, no longer.

Drop into deep fat fryer at 350 degrees, and cook for 4 to 5 minutes or until golden brown.

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Pretzel-Crusted Chicken Recipe

4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey mustard
8 thin slices deli ham
1 tablespoon butter, melted
1/2 cup crushed pretzels
Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.

Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear. Yield: 4 servings.


Opal's Beef Stew

2-1/2 lbs. beef stew meat
Salt and pepper to taste
1 tablespoon oil
1-1/4 cups beef stock (could be beef bouillon cube w/water)
2-1/2 cups cubed potatoes
2 cups sliced carrots
1/3 cup chopped onion
1/4 cup chopped/diced celery
1 garlic clove minced
4 cups tomato juice - Don't add this until you add the vegetables
1 bay leaf
1/2 teaspoon chopped fresh thyme (can be omitted)

Season the beef generously with salt and pepper. Add oil to kettle. In the cast iron kettle over medium-high heat, brown the beef on all sides (should take approximately 5 minutes). Reduce heat to medium/medium low, add 1 cup beef stock and slow cook beef approximately 1 hour. After meat is tender, (the approximate 1 hour), add the remaining ingredients. Cook over medium heat for 30 to 45 minutes. Remove bay leaf, serve with crackers or corn bread.

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Mexican Lasagna

1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican cheese blend

In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.

Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.

Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 10-12 servings.


Jalapeno Pepper Dip

2 (8-oz) pkg reduced fat cream cheese, softened
1 cup reduced fat sour cream
1/2 to 3/4 cup chopped jalapeno peppers, drained
1/2 to 3/4 cup jalapeno green pepper salsa
1 (4-oz) jar diced pimento, drained
1 teaspoon minced garlic
2 cup shredded sharp cheddar cheese

In a large bowl combine cream cheese, sour cream, jalapeno peppers, salsa, pimento and garlic. Taste mixture and add enough extra jalapeno peppers and/or salsa to achieve degree of heat preferred. Stir in shredded cheese and mix completely. Serve with chips or vegetables.

Yield: about 3 cups


Hot Reuben Dip

2 (6 to 7-oz) pkgs. chopped corned beef
1 (8-oz) pkg. grated Swiss cheese
1 (14-oz) can sauerkraut, drained
1 cup Thousand Island dressing

Mix all ingredients in a 2 quart casserole. Bake in a 350 degree oven for 30 to 35 minutes. After 15 minutes, stir ingredients and continue baking.

Serve with rye crackers, Frito Scoops or toasted Rye bread.

Yield: 8 to 10 servings


Herbed Pork Chops

1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
2 pork tenderloins (1 pound each)
1 pound small red potatoes, quartered
In a small bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork.

Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing. Yield: 3-4 servings with potatoes plus 1 pound leftover pork.


Fried Green Tomatoes BLT

1 to 4 green tomatoes, sliced
Salt and Black Pepper
1 cup yellow cornmeal
1 cup canola oil
3 tablespoons mayonnaise
2 slices toasted wheat-berry bread
2 to 3 lettuce leaves
3 to 4 cooked bacon strips

Season the sliced tomatoes with salt and pepper to taste and dredge them in the cornmeal. Heat the oil in a skillet over medium-high heat. Fry the tomatoes until golden brown on both sides. Spread the mayonnaise on the bread. Add the lettuce on both sides. Add the fried green tomatoes and bacon. Build a sandwich and cut in half.

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Creamy Chicken Enchiladas

1 medium onion, chopped
1 tablespoon butter
1 (4-oz) can chopped green chilies
3-1/2 cups cooked chicken, shredded
8-oz cream cheese, softened
8 (8-inch) flour tortillas
2 cups shredded Monterey Jack Cheese
2 cups heavy cream
1 (7-oz) can salsa verde


Saute the onion in the butter in a large skillet over medium heat for 5 minutes. Add the green chilies and saute for 1 minute. Stir in the chicken and cream cheese. Cook until the cream cheese melts, stirring constantly. Arrange tortillas on work surface. Spoon 2 to 3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortillas to enclose the filling. Arrange seam side down in a lightly greased 9x13 baking dish. Sprinkle with Monterey Jack cheese.

Drizzle with cream. Bake at 350 degrees for 30 minutes or until bubbly and light brown.

Serve with salsa.


Cream-Filled Pumpkin Cupcakes

2 cups sugar
3/4 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.

In a large mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy.

Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops.

Yield: about 1-3/4 dozen.

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Cream Cheese Chocolate Cupcake Recipe

Contributed by Aunt Janice

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, beat cream cheese until fluffy. Beat the sugar, egg and salt smooth. Fold in chocolate and peanut butter chips; set aside.

For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.

Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen. Editor's Note: The filling will partially cover the top of the cupcakes

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Crab and Spinach Stuffed in Brown Butter Vinaigrette

12 pieces of homemade ravioli pasta
8 oz. jumbo lump crabmeat
6 oz. spinach (blanched)
4 oz. pancetta
4 oz. brown butter vinaigrette
2 oz. grated reggiano parmesan cheese
1 oz lemon juice
salt and pepper to taste

Bring a large pot of water seasoned with salt to a rolling boil. Add pasta and cook for approximately 1.5 to 2 minutes. Do not over cook Add jumbo lump crabmeat, lemon juice, salt, pepper and brown butter vinaigrette and toss 30 seconds. Add spinach and toss for 15 seconds. Add ravioli to the pan and toss for moments. Season to taste. Spoon onto plate and finish with cheese.

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Chunky Pasta Salad

1 large onion, chopped
2 celery ribs, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1 large green pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and sliced
4 beef bouillon cubes
1 cup hot water
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 jar (6 ounces) sliced mushrooms, drained (optional)
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt, optional
1/2 teaspoon pepper
Hot cooked pasta
Sugar to taste (optional)

In a Dutch oven, saute the onion, celery and garlic in oil until tender. Add green pepper and olives; saute 2-3 minutes longer. Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper.

Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over pasta. Yield: 12-14 servings.

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Chicken Wellington

Contributed by Aunt Janice. This dish took first place at the TN state fair!

2 lbs chicken breast
1 box frozen puff pastry sheets
12-oz cream cheese
1 pkg Hidden Valley Ranch dry mix dressing
1 egg

Preheat oven to 375 degrees F. Allow puff pastry to reach room temperature to be pliable. Unfold puff pastry on floured board or pastry cloth. Cut into 16 to 20 squares. Cut chicken breast into bite size pieces, about 1-inch in size. Mix cream cheese and ranch dressing packet together until well combined. Place a spoonful (2 teaspoons) of the cream cheese mixture on the puff pastry. Place a chicken cube onto the cream cheese mixture and wrap the puff pastry around the chicken and seal. Place the chicken bite seam down onto a cookie sheet with parchment paper. Beat the eggs and brush each bite with a little egg to add color. Bake the Wellingtons for 15 to 20 minutes until puffy and golden brown. Allow them to sit for 5 to 10 minutes and rest. These are appetizer size and can be made ahead of time and frozen for up to 1 month. Can make larger ones by cutting puff pastry and chicken larger and using more of the filling.


Caramel Apple Cupcakes

Contributed by Aunt Janice

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

1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks
Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.

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Cajun Bacon and Artichoke Dip

Contributed by Aunt Janice

Cajun Bacon and Artichoke Dip

1 lb Cajun bacon, cooked and chopped
1 can (14-oz) artichoke hearts, drained and finely chopped
1/2 cup thinly sliced green onions
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Crackers or pita crisps

In a mixing bowl, combine first six ingredients, reserving 1.3 cup bacon for garnish. Stir well; season to taste with salt and pepper. Prepare and serve one of two ways (hot or cold) : Preheat oven to 350 F. Transfer ingredients to a lightly greased 2-quart casserole and bake uncovered 25 minutes, or until lightly browned. Serve with crackers or pita crisps. Makes about 3 cups: 24 servings.


Applesauce Cookies

Contributed by Aunt Janice

3/4 cup soft shortening
1 cup packed brown sugar
1 egg
1/2 cup applesauce + 2 Tbsp
1 tsp vanilla
2-1/4 cup all-purpose flour, sifted
1/2 tsp soda
1/2 tsp salt
1/4 tsp cloves
3/4 tsp cinnamon
1 cup seedless raisins
1/2 cup walnuts

Mix shortening, sugar, egg and vanilla. Stir in applesauce. Combine dry ingredients and blend into shortening mixture. Stir in raisins and nuts. Drop by spoonfuls onto greased baking sheet. Bake at 375 degrees for 10 to 12 minutes.

Makes about 4 dozen.

Note: This is the original cookie recipe dating back to the 1800's in which apples were once used that came from the last known apple tree planted by Johnny Appleseed.

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Apple Pastry Squares

Contributed by Aunt Janice

1/4 cup packed brown sugar
2 tablespoons cornstarch
1 cup water
5 cups thinly sliced peeled apples
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold shortening
2 egg yolks, beaten
1/4 cup cold water
1 tablespoon lemon juice

1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract

For filling, combine sugar, cornstarch and water in a saucepan.
Mix until well blended.
Add apples; heat to boiling, stirring constantly.
Reduce heat and simmer 5 minutes, stirring occasionally.
Remove from the heat.
Stir in spices and lemon juices; set aside.
For pastry, combine flour and salt.
Cut in shortening until mixture is crumbly.
Combine egg yolks, water and lemon juice; blend into flour.
Mixture will form a ball. Divide in half.
On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan.
Spread filling over pastry.
Roll remaining pastry to fit pan exactly; place on top of filling.
Fold bottom pastry over top and press to seal.
Cut a few small slits in top crust.
Bake at 400° for about 40 minutes or until lightly browned.
For glaze, combine all ingredients and drizzle over the warm pastry.
Yield: 24 servings.

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Weight Watcher's Chocolate Pumpkin Muffins

Contributed by Lisa at A Place to Land! Thanks, Lisa!

1 pkg. chocolate cake mix (or Spice Cake Mix) (look for 2.3 to 3.0 fat grams per serving on label)

1 can 15 oz. pumpkin (NOT pumpkin PIE filling)

3-4 cup water Mix ingredients together - will be thick - I had to use a wooden spoon to stir.

Bake @ 350 for 20 to 25 minutes

Makes: 24 small muffins 1 point each 12 reg. muffins 2 points each. I ended up with 1 and a half dozen good-sized regular muffins, so I counted them as 1.5 points each. They are better the next day - warm they taste spongy, cold they are FUDGY. You will not taste the pumpkin at all.

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