Pizza Pasta Pie

Whenever my daughter invites her friends over for a movie night, we make them all dinner.  They really enjoyed this pizza pasta pie.

6 oz. dry spaghetti
1 large egg, lightly beaten
1/4 cup, plus 2 TBS grated Parmesan cheese, divided
1/2 lb lean ground beef
2 cups sliced mushrooms, optional
1 1/2 cups marinara sauce
1/2 tsp oregano
1 cup part-skim ricotta cheese
3/4 cup shredded part-skim mozzarella cheese

Preheat oven to 350.  Lightly spray a 9" pie plate with cooking spray.

Cook the spaghetti according to the package directions, drain, rinse, and shake well to remove excess water.  Place in a large bowl and toss with the egg and 1/4 cup of the Parmesan cheese.  Press the spaghetti on the bottom and up the sides of the prepared pie plate and set aside.

Spray a medium non-stick skillet with cooking spray and place over medium-high heat.  Add the beef and mushrooms, if desired, and cook for 5-7 minutes or until the beef is browned.  Add the marinara sauce and oregano, stir to combine, and cook for 3-4 minutes.  Stir the ricotta and spoon onto the spaghetti crust, spreading evenly.  Spoon the meat sauce on the ricotta layer.  Sprinkle with the mozzarella and remaining Parmesan cheese.

Bake for 30 minutes or until fully heated through.  Remove from oven and let stand 10 minutes before cutting into six wedges to serve.

Serves 6

Source:  Eat More of What You Love - Marlene Koch

Cindy

Pineapple Angel Food Cake

If you are looking for a quick and refreshing dessert, this cake is it.  This dessert cannot be any easier to make.

1 (16 oz) package angel food cake mix*
1 (20 oz) can crushed pineapple with juice

Preheat oven to 350.  Spray a 9x13 inch pan with PAM.

In a large bowl, combine cake mix and pineapple with juice. (Do not add any additional ingredients called for in the cake mix.) Mix until well blended.

Pour batter into prepared pan.  Bake at 350 for 25 minutes or until golden brown.  Let cool.

Serve with whipped cream or Cool Whip.

*Use an angel food cake mix that only requires water.  However, you do not add the water for this recipe.

Source:  allrecipes.com

Kimberly

Apple Cider Vinaigrette

This salad dressing is so easy to make and delicious!
 

 
 









1/3 cup olive oil
3 TBS apple cider vinegar (I use Bragg apple cider vinegar)
2 TBS freshly squeezed lemon juice
2 TBS Dijon mustard
2 TBS pure maple syrup
Sea salt and black pepper (to taste)
 
Whisk together all ingredients and store in a sealed jar in the refrigerator for up to one week.  Shake before using.
 
Makes about 3/4 cup of dressing.
 
Source:  Janet & Greta Podleski
 
Kimberly

Roasted Cauliflower Grilled Cheese with Jalapeno Aioli

Grilled cheese has been my favorite sandwich since I was a kid. This grown-up version of the grilled cheese sandwich is absolutely delicious.  Make sure you give this recipe a try.  No one is ever too old to enjoy a grilled cheese sandwich - especially this one!

1 medium onion, sliced into 1/4" thick rounds
3 TBS olive oil
1/4 small head of cauliflower, sliced into flat, 3/4" thick pieces
Sea salt and fresh-cracked black pepper
2 slices whole-grain bread
2 oz (3/4 cup) aged cheddar cheese, shredded
1/4 cup baby arugula, washed and dried (or baby spinach)
1/2 TBS butter

Aioli
1 TBS mayonnaise (I used low-fat mayo)
1 small garlic clove, minced
1/4 to 1/2 medium jalapeno, seeded and minced *
Pinch of sea salt

Preheat the oven to 425.

Add the onion and 1 1/2 TBS of the oil in a medium saute pan and cook over medium-low heat, stirring frequently, until the onion is softened and caramelized, 20-25 minutes.  You will have about 1/2 cup of onion.

Gently toss the cauliflower pieces with the remaining 1 1/2 TBS of oil, sprinkle with salt and pepper, and spread the cauliflower in a flat layer on a baking sheet.  Roast for 10 minutes, or until lightly browned.  Flip the cauliflower, then roast for another 5 minutes, or until golden brown, watching carefully to make sure the pieces do not burn.

Combine all of the aioli ingredients in a bowl and mix well.  Spread both slices of bread with aioli.  Layer 1 slice with caramelized onions, roasted cauliflower, shredded cheese and arugula.  Top with the other slice of bread.  Add the butter to the pan used to caramelize the onion, heat the pan over medium-low heat, and add the sandwich.  (Place the bread closest to the cheese layer on the bottom.)  Cook the sandwich for 4-6 minutes, or until the bottom is golden brown and the cheese is melting, applying pressure to the top of the sandwich with your spatula.  Flip the sandwich and brown the other side, about 3-4 minutes. 

* I didn't have a jalapeno when I made this sandwich, so I added about 2 tsp of pepper jelly and a few drops of siracha sauce to the mayo and garlic.  It was delicious.

Makes 1 sandwich

Source:  Relish - Daphne Oz

Kimberly

Scalloped Potatoes Au Gratin

These potatoes are much lower in fat and calories than traditional scalloped potatoes, yet they still have all of the delicious flavor. I like to serve these potatoes as a side with ham or pork chops.

3 lbs yellow potatoes (Yukon Gold) unpeeled, sliced into 1/8" slices
3 cups cold low-fat (1%) milk
1/4 cup flour
2 cloves garlic, minced
1 large or 2 small sprigs of thyme
1 3/4 cups grated Gruyère cheese
1 1/2 tsp salt

Preheat oven to 350.  Spray a 2-quart shallow baking dish with cooking spray.

Place the potatoes in a large pot and cover with water.  Bring water to a boil, then reduce the heat and simmer until the potatoes are just tender, about 8 minutes.  Do not overcook the potatoes.  Drain, set aside, and allow to cool slightly.

Place the milk and flour into a large saucepan and whisk until the flour is dissolved.  Add the garlic and thyme and heat over medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes.  Remove from the heat and discard the thyme sprig.  Add the salt and 1 cup of cheese, stirring until the cheese is melted.

Arrange half of the potatoes in the baking dish.  Pour half of the cheese sauce over the potatoes.  Add the remaining potatoes and top with the remaining cheese sauce.  Sprinkle with the remaining 3/4 cup cheese and bake until bubbling, about 25 minutes.  Set under the broiler and broil on high until the top is browned, about 2 minutes.

Makes 8 (1 cup) servings

Calories per serving:  280
Saturated Fat per serving:  5g

Source:  Comfort Food Fix - Ellie Krieger

Kimberly

Asian-Glazed Grilled Pork Tenderloin

When I bought this cookbook, I just knew I had to make this recipe. The pork was so tender and delicious. I served this with the cilantro and coconut rice and the Asian grilled green beans with mushrooms. A great summer dinner - no oven required.

Glaze:
1/4 cup hoisin sauce
2 TBS freshly squeezed lemon juice
1 TBS Dijon mustard
1 TBS honey
1 TBS sesame oil
1 TBS reduced-sodium soy sauce
1 TBS grated ginger root
2 tsp minced garlic
2 tsp grated lemon zest

3 (12 oz/ea) pork tenderloins

Make glaze by combining the glaze ingredients in a small bowl and mix well; set aside.

Preheat grill to medium-high heat.  Brush grill rack lightly with oil.  Grill pork for about 15-20 minutes, turning every 5 minutes.  Pork should be just slightly pink in the center (140-145 degrees).  Do not overcook the pork.  Remember the pork will continue to cook as it rests.

Brush pork generously with glaze during the last five minutes of cooking time.  The more you baste the pork, the better it will taste.  Make sure you use all of the glaze.

Place pork on a cutting board, cover loosely with foil and let rest for 5 minutes.  Cut pork into thin slices and serve.

Serves 6

Source:  The Looneyspoons Collection - Janet & Greta Podleski

Kimberly

Cilantro & Coconut Rice

Cilantro and coconut rice was the perfect accompaniment to the Asian-glazed pork tenderloin I made for dinner.  For a little more flavor, I added lime juice to my rice.

1 cup jasmine or basmati rice
1 cup coconut milk
1 cup water
1/2 cup chopped cilantro
1 TBS lime juice (optional)

Pour the coconut milk and water into a sauce pan; bring to boil.  Add the rice, cover, and reduce heat.  Simmer for about 15-20 minutes, until rice is cooked and fluffy.  Stir in the cilantro and lime juice, if using, before serving.

Serves 4

Source:  www.bevcooks.com

Kimberly

Asian Grilled Green Beans & Mushrooms

These beans went perfect with the Asian-Glazed Grilled Pork Tenderloin. I think next time I will make more of the sauce, warm it in the microwave and stir into the beans after they are done grilling.  The sauce is so flavorful.

1 TBS brown sugar
1 TBS sesame oil
1 TBS reduced-sodium soy sauce
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1 pound fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
6 medium fresh mushrooms, quartered (I used a small box of mushrooms)

In a large bowl, combine the first five ingredients.  Add the beans, onion and mushrooms; toss to coat.

Place half of the vegetables on a double thickness of heavy-duty foil (about 18 inch square); fold foil around vegetables and seal tightly.  Repeat with remaining vegetables to make a second packet.

Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once.  Open foil carefully to allow steam to escape.

Makes 8 servings

Source:  Taste of Home 2009 Healthy Cooking Annual Recipes

Janice

Orange Chicken Vegetable Stir-Fry

Instead of ordering take-out, give this recipe a try. It is really quick to make if you prep the vegetables ahead of time. I served this stir-fry with brown rice. Delicious!

2 TBS canola oil, divided
1 lb. boneless, skinless, chicken breasts cut into 3/4-inch pieces
1 large carrot, sliced
1 small onion, cut into 3/4-inch squares
2 large red bell peppers, cut into 3/4-inch squares
2 cups broccoli florets

Orange Sauce:

1/2 cup water
1/3 cup light orange juice *
1/2 cup granulated no-calorie sweetener (like Splenda)*
2 TBS brown sugar
3 TBS rice vinegar
2 TBS reduced-sodium soy sauce
3 TBS lemon juice
1/ tsp ground ginger
1/8 tsp red pepper flakes
2 TBS cornstarch

To make sauce, in a medium saucepan, whisk together the water, orange juice, sweetener (or honey), brown sugar, rice vinegar, soy sauce, lemon juice, ground ginger and pepper flakes. Place the pan over medium-high heat and bring to a low simmer.

In a small bowl, mix together 2 TBS of water and the cornstarch to create a slurry and whisk into the sauce. Bring the sauce to a low boil and cook for 1 minute, or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.

To make the chicken, heat 1 TBS of the oil in a large fry pan (or wok) over medium-high heat. Add the chicken and cook for 4-5 minutes, or until well browned on all sides and the chicken is barely cooked though. Transfer the chicken to a bowl and cover.

Add the remaining 1 TBS of oil to the pan. Add the carrots and stir-fry for 3 minutes. Add the onion and peppers and stir-fry for 3-4 more minutes. Add the broccoli and cook for 1 minute.

Add the orange sauce and chicken to the wok, cover, and cook for 2-3 more minutes, or until the broccoli is crisp tender and chicken is thoroughly cooked.


* I prefer not to use artificial sweeteners when I cook.  So I used 1/3 cup + 2 TBS 100% orange juice and 1/4 c. + 2 TBS honey instead of Splenda. We thought it tasted delicious. 

Pea pods, celery, water chestnuts and almonds would be great additions to this stir-fry.


Source:  Eat What You Love - Marlene Koch

Servings:  6 (1 1/2 cup)

Kimberly

Cucumber Salad

This cucumber salad is always a favorite at our house.  It is especially good made with cucumbers fresh out of the garden.    

2 large cucumbers or 4 small  (peeled)

1/4 - 1/2 tsp salt
Sour cream & Miracle Whip (or Mayo) - enough to coat cucumbers
onions, thinly sliced (or 2 TBS chives, chopped)
dill weed to taste
dash pepper
1 TBS vinegar
1 - 2 drops hot sauces, if desired

If you are using large cucumbers, cut them in half and scoop out the seeds. Slice. 
Sprinkle the salt onto the cucumber slices.  Chill for 30 minutes.  Pat dry.
Combine the remaining ingredients.  Add to the bowl of cucumbers.  Stir gently.

Garnish with additional dill weed or chopped chives.

Chill before serving.

Eileen

Rhubarb Sauce

Spring is here!  This rhubarb sauce is good served warm over ice cream, angel food cake or yogurt.  It's also good all by itself!

1 - 2 TBS butter
4 cups rhubarb, thinly sliced (the rhubarb will be stringy if sliced too thick)
1/2 cup white sugar
1/8 tsp vanilla, optional
a few drops of red food coloring, optional

In a large skillet, melt butter over low heat.  Stir in rhubarb and sugar and continue to cook, stirring constantly until tender, about 10 minutes.  Add vanilla and food coloring if you wish. 

Serve warm.

Makes about 2 cups

Source:  allrecipes.com

Janice

Orange Chiffon Cake

I remember my Aunt Ada making orange chiffon cake when I was a kid.  I always thought it was so delicious.  So, for my aunt's 88th birthday, I made her this orange chiffon cake.  Serve with vanilla ice cream for an extra special dessert.

Cake:

5 large eggs, separated
1 tsp cream of tartar
1 1/4 cups sugar, divided
1 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
3/4 cup orange juice
1/2 cup vegetable oil
1 TBS grated orange zest
1 TBS vanilla

Glaze:

3 TBS orange juice
2 TBS softened cream cheese
1/2 tsp grated orange zest
1 1/2 cups powdered sugar

Adjust oven rack to lower-middle position and heat oven to 325.  Using mixer with a whisk, whip egg whites and cream of tartar on medium-high speed until soft peaks form, about 2 minutes.  With mixer running, slowly add 2 TBS sugar and whip until just stiff and glossy, about 1 minute; set aside.

Combine flour, remaining sugar, baking powder and salt in a large bowl.  Whisk orange juice, oil, egg yolks, orange zest and vanilla in a medium bowl until smooth.  Whisk wet mixture into flour mixture until smooth.  Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.  Scrape mixture into a 16-cup ungreased tube pan (angel food cake pan). 

Bake until skewer inserted into the center of the cake comes out clean and cracks in cake appear dry, 55 minutes to 1 hour, 5 minutes.  Let cool, inverted, to room temperature, about 3 hours.  To unmold, turn pan right side up and run a flexible knife around tube and outer edge.  Use tube to pull cake out of pan, cut bottom free.  Invert cake onto serving plate and gently twist bottom of pan to remove. 

Glaze:  Whisk orange juice, softened cream cheese, and grated orange zest in a medium bowl until smooth.  Add powdered sugar and whisk until smooth.  Pour glaze over cooled cake.  Let glaze set for 15 minutes.  Serve.

Serves 10-12

Source:  The Complete Cook's Country TV Show Cookbook

Kimberly

Cranberry & Peanut Butter Granola Clusters

These low-fat granola clusters are a delicious way to start the day.  They are also good with a cup of tea as a snack.

1/3 cup low-fat peanut butter (I use Skippy)
1/3 cup pure maple syrup
2 egg whites
1 tsp pumpkin pie spice
2 1/2 cups low-fat granola w/o fruit or raisins (I use Nature's Path)
3/4 cup chopped dried cranberries

Preheat oven to 250.  Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium bowl, whisk together peanut butter and maple syrup until creamy.  Add egg whites and pumpkin pie spice and whisk again until smooth.

Stir in granola and cranberries.  Divide mixture evenly among muffin cups and press down lightly.  Bake for 45 minutes.  Remove from oven and cool completely on a wire rack before removing clusters from pan.  Store in an airtight container.

Makes 12 clusters

Source:  The Looneyspoons Collection - Janet & Greta Podleski

Kimberly

Spice Cookies with Pumpkin Dip

These are one of my favorite cookies...especially when they are warm right out of the oven.   The dip goes perfect with these cookies.  I started making these about 18 years ago when I first saw the recipe in a Taste of Home magazine.  This recipe was a 2nd place winner in the Taste of Home cookie contest, however, in my opinion, Kelly should have received 1st place!



1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp salt
Additional sugar for dipping

Pumpkin Dip:

1 pkg (8 oz) cream cheese, softened
1 can (15 oz) pumpkin pie mix
2 cups powdered sugar
1/2 - 1 tsp ground cinnamon
1/4 to 1/2 tsp ground ginger

In a mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well. Add molasses.  Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to the creamed mixture and mix well.  Chill overnight.  Shape into 1/2 in balls; roll in sugar.  Place 2 inches apart on ungreased baking sheets (or parchment lined baking sheets).  Bake at 375 degrees for 6 to 7 minutes or until edges begin to brown.  Do not over bake unless you like crispy cookies.  Cool for 2 minutes before removing to a wire rack. 

For dip, beat cream cheese in a mixing bowl until smooth.  Add pumpkin pie mix; beat well.  Add sugar, cinnamon and ginger; beat until smooth.  Serve with cookies.  

Store leftover dip in the refrigerator.

Makes about 7-8 dozen cookies and 3 cups of dip

Source:  Taste of Home - October/November 1995  

Janice

Chicken Enchilada Soup

I absolutely love Chicken Enchilada Soup.  This recipe uses 2% milk American cheese singles instead of a full-fat cheese so it is healthier for you than a traditional enchilada soup.  There are only 3 grams of fat in a one cup serving. 

I prefer to make this soup the day before and re-heat it the next day.  I think some foods taste better the second day.  Sitting in the refrigerator overnight helps blend the flavors together.
 

1 tsp oil
1/2 cup diced onion
2-3 cloves garlic, minced
3 cups reduced-sodium chicken broth
3/4 cup enchilada sauce
1/4 cup plus 2 TBS cornmeal
1 tsp chili powder
1/2 tsp ground cumin
2 cups shredded cooked chicken
4 slices 2% milk American cheese singles
1 1/2 cups frozen corn (my addition)
1 can black beans, drained and rinsed (my addition)

Heat the oil in a medium soup pot over medium heat.  Add the onion and saute for 3 to 4 minutes or until translucent.  Add the garlic and saute until soft, another 1 to 2 minutes.

Add the chicken broth, 1 cup water and enchilada sauce, and bring to a low boil.

In a small bowl, whisk together the cornmeal and 3/4 cup water.  Add the cornmeal mixture, chili powder and cumin to the pot.  Let simmer until thickened, 4 to 5 minutes, stirring occasionally.

Add the chicken, cheese, corn and black beans and simmer over low heat for an additional 10 minutes.  Serve with diced tomatoes, chopped cilantro and wedges of lime, if desired.  You may even top the soup with fried tortilla strips if you wish.

Makes four 1 1/2 cup servings

Source:  Eat More of What You Love - Marlene Koch

Janice

Chili's Salsa

I like Chili's Salsa so when I saw this recipe I really wanted to make it.  However, I don't think it tastes like Chili's Salsa at all...I think it is much better! 

1 (10 oz) can Rotel tomatoes and green chilies (mild), drained
1 (14 1/2 oz) can petite diced tomatoes, not drained
4 tsp jalapenos (canned, diced, not pickled) I omitted because I wanted a medium salsa
1/4 cup yellow onion, diced
1/2 - 3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar
3 TBS fresh cilantro (my addition)
1 clove garlic, minced (my addition)
1 TBS lime juice (my addition)

In a food processor, place the jalapenos and onions.
Process for just a few seconds.
Add both cans of tomatoes, salt, cumin, sugar, cilantro, garlic and lime juice.
Process all the ingredients until well blended but do not puree.  (you want it a little chunky)
Place in a covered container and chill.
A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.

Source:  www.copycat.com

Janice

Creme Brulee

This was the perfect dessert for our Easter dinner.  Creme Brulee is one of my favorites.  It's simple yet elegant.

1 extra large egg
4 extra large egg yolks
1/2 cup sugar, plus 1 TBS for each serving
3 cups heavy cream
1 tsp pure vanilla extract
1 TBS orange liqueur, optional (Grand Marnier or Triple Sec)

Preheat oven to 300 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks and 1/2 cup of the sugar together on low speed until just combined.  Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.  With the mixer on low speed, very, very slowly add the hot cream to the eggs.  Pour in a slow trickle.  If you add the hot cream too quickly to the eggs you will have scrambled eggs.  Add the vanilla and orange liqueur and pour into six - 8 ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.  Bake for 35 to 40 minutes, until the custards are set when gently shaken.  Carefully, remove the custards from the water bath, cool to room temperature, and refrigerate until firm. (I refrigerated mine overnight).

To serve, sprinkle 1 TBS of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly.  Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Serve with fresh berries if desired.

If you use a larger 8 oz ramekin, you will need to bake them a little longer than 40 minutes.  

You may also add a split and seeded vanilla bean to the cream while it is scalding.  You may also use almond extract instead of vanilla and the orange liqueur.

Caution:  Baking using a waterbath may discolor your pan.  It may leave circles where each ramekin was.

Serves: 6 (8 oz size)

Source:  Barefoot in Paris - Ina Garten

Janice

Strawberry Jello

I have been making this jello recipe for many years.  It goes perfect with a Sunday roast dinner.  It is also very pretty on a holiday table.  I made this jello for Easter....it was delicious with our ham dinner.   

1 (6 oz) pkg strawberry jello

2 cups boiling water
1 (16 oz) container frozen sliced strawberries in sugar (do not drain)
1 (9 oz) can crushed pineapple (if you use the pineapple juice, cut down that much on the water)
2 ripe bananas, mashed
1 to 1 1/2 cups sour cream

Dissolve jello in boiling water.  Add slightly thawed strawberries and pineapple.  Chill for a few minutes until slightly thickened.  Stir in the mashed bananas.  Pour half of the jello into a lightly greased jello mold (I use vegetable oil).  Chill this in the refrigerator for a few minutes until slightly set, just enough so the next layer of sour cream doesn't sink into the jello.  Leave the other half of the jello on the counter...no need to put it in the refrigerator or it will set up too much.  Spoon sour cream on top of the set jello and spread evenly to cover.  Add the rest of the jello on top.  Fill the jello mold all the way to the top.  Chill overnight or until completly set.

To unmold the jello, run a knife around the edge of the mold.  Place a platter or dinner plate on top of the mold.   Carefully, flip over, shake back and forth and slowly remove the mold.  If it doesn't unmold easily, place a warm wet dish towel over the mold for a few minutes.  Or you may carefully dip the mold in a sink filled with a couple inches of warm water.      

This recipe fills a 5 cup jello mold with just a little bit left over.  This also looks pretty if you double the recipe and serve it in a 9x13 glass dish.

Eileen

Cherry Ripple Rave Cake

This cake can be served as a dessert or even for breakfast.  It is so delicious! 

Cake:
3/4 cup butter
1 1/4 cups sugar
3 eggs
3 cups flour
3 tsp baking powder
1 tsp salt
1 1/4 cups milk
1 tsp vanilla

Filling:
1 can cherry pie filling
1/2 cup chopped almonds or walnuts
1/2 tsp almond extract

Crumb Topping:
1/2 cup butter
1/2 cup sugar
1 cup flour
1 tsp cinnamon

Cream butter, sugar and eggs thoroughly.  Combine flour, baking powder and salt.  Add dry ingredients to creamed mixture alternating with milk and vanilla.  Blend well.  Spread half of the batter into a greased 9x13 pan.

Combine pie filling, nuts and almond extract.  Spoon filling onto batter, spreading evenly.  Spoon remaining batter over cherries.  Spread evenly to cover. 

Mix the crumb topping ingredients together until crumbly.  Sprinkle on top of cake.

Bake at 350 degrees for 45-55 minutes until toothpick inserted into middle comes out clean.  Cool.

Top with a dollop of fresh whipped cream.

Source: More Family Favorites - Mary Beth Roe

Eileen

East Meets West Salisbury Steak

This isn't your traditional Salisbury Steak recipe.  This recipe has an Asian-flair with the water chestnuts and hoisin sauce.  This is also great served over brown rice.  I much prefer this version over the Salisbury Steak I had in elementary school.

1 pound lean ground beef
1/2 cup chopped water chestnuts
1/2 cup chopped green onion, divided
1/4 cup finely diced red bell pepper
2 1/2 TBS hoisin sauce, divided
3 tsp minced ginger, divided (fresh or jarred, not dried)
1/8 tsp black pepper
1/2 cup reduced-sodium beef broth
1 TBS rice vinegar
1 tsp brown sugar

In a medium bowl, lightly mix the beef, water chestnuts, 1/4 cup green onions, bell pepper, 1 1/2 tablespoons hoisin sauce, 2 teaspoon ginger and pepper.  Shape into four 3 1/2 inch patties.

Spray a large non-stick skillet with cooking spray and place over medium heat.  Add the patties and cook for 4 minutes on each side until cooked through.  Remove the cooked "steaks," cover, and set aside.

With the skillet still over medium heat, add the beef broth, 1 tablespoon hoisin sauce, vinegar, 1 teaspoon ginger, brown sugar, and 1/4 cup green onions to the pan.  Cook for 1-2 minutes or until the sauce is slightly thickened.  Return the steaks to the skillet and cook for 1-2 minutes, until thoroughly heated through.  Serve topped with hoisin pan sauce.

Makes 4 servings

Source:  Eat More of What You Love - Marlene Koch

Kimberly

Classic Creamed Spinach

When I found this recipe for a healthy version of creamed spinach, I just knew I had to make it.  It was delicious.  You could also add chopped artichoke hearts or water chestnuts and serve this as an appetizer.

2 (10 oz) pkgs frozen chopped spinach
2 tsp butter
1/2 cup finely chopped shallots or onion
2 cloves garlic, minced
2 tsp cornstarch
1 1/2 cups low-fat milk
1/2 tsp liquid smoke (optional - I didn't use this.)
3 TBS light cream cheese
3/4 tsp seasoned salt
1/4 tsp fresh ground pepper
2 TBS grated Parmesan cheese

Place the frozen spinach in a large microwave-safe bowl, add 1/2 cup of water, cover, and microwave on high for 9 minutes.  Place the spinach in a colander, using a spoon or small plate, press the water out of the spinach until the spinach is dry.

In a large non-stick skillet over medium heat, melt the butter.  Add the shallots (or onion) and cook until soft and translucent, about 3 minutes.  Add the garlic and saute for 1 minute.

Stir the cornstarch into the milk along with liquid smoke (if using).  Add the mixture to the pan, bring to a simmer, and simmer for 2 minutes or until slightly thickened.  Reduce heat to low and stir in the cream cheese, seasoned salt and pepper.  Cook until smooth.

Stir in the spinach and increase the heat to medium.  While gently stirring, cook for 2-3 minutes or until thoroughly coated (if adding spinach creates excess water, continue cooking until thick again).  Stir in Parmesan cheese and serve.

Makes 4 servings

Source:  Eat More of What You Love - Marlene Koch

Kimberly

Navy Bean and Ham Soup

This is Kimberly's favorite soup.  I think she makes extra ham so I will make this soup.

2 cups (1 pkg) dry small Navy beans
6 cups water
5 cups chicken broth
2 - 3 TBS chicken bouillon granules
3 cups water
1 large meaty ham bone (use more ham if you wish)
1 tsp dried thyme
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp pepper
1 bay leaf
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
3 garlic cloves, chopped
1 TBS olive oil
1/2 cup potato flakes (optional)
1/4 cup parsley

Place navy beans in a stock pot.  Cover with 6 cups water.  Bring to a boil and boil for 2 minutes  Remove from heat and cover.  Let sit for one hour.  Drain.  

Add chicken broth, chicken bouillon granules, water, ham bone, thyme, salt, marjoram, pepper and bay leaf.  Bring to a boil.  Cover, reduce heat and simmer for 2 hours.

Saute onions, carrots, celery and garlic in olive oil until tender.  Add to the soup.  Cover and simmer for one hour.  Stir occasionally.

Optional:  Add 1/2 cup of potato flakes if you prefer a thicker soup.             

Remove the ham bone from the soup.  De-bone the ham, cut ham into chunks and return to the soup.  Skim the fat and add 1/4 cup parsley. 

Eileen

Split Pea and Ham Soup

This is a great soup for a cold day!  This is a perfect way to use up leftover ham. 

 

2 TBS oil
2 medium onions, chopped
3 ribs celery, chopped
3 carrots, chopped
3 garlic cloves, chopped
1 bag split peas
8 cups water
1 ham bone or 1 cup ham, cubed
1/4 tsp thyme
3 medium red potatoes, peeled & diced 
1 tsp salt

additional water if necessary

Saute onions, celery, carrots and garlic in 2 TBS oil for 5 minutes.
Add bag of split peas, water, ham bone and thyme.
Bring to a boil and simmer for 1 hour.

Add potatoes.  Simmer for another 30 minutes.

Remove ham bone and pull meat off and set aside.

Using an immersion blender or potato masher, blend some of the soup.  Add ham meat and 1 tsp salt.  Add up to 2 cups water if too thick.

Eileen

Breakfast Burritos

At work we have a 'pig-out' day right before Christmas.  A co-worker makes these Breakfast Burritos every year and they are always the first to disappear.  The burritos are wrapped in foil and kept warm in a crockpot.  I seriously think people stand by the door waiting for him to walk in with his crockpot..they are that good!

1 lb. Ground Chuck
1 lb. Chorizo (a Mexican sausage)
1/2 to 1 onion (to taste)
1 - 1 1/2 peppers (red and/or green) (to taste)
1/2 package Taco Seasoning mix
1/4 cup water
12 eggs
1 pkg (4 cups) finely shredded cheese (I used cheddar, but a white cheese or Mexican blend would be good, too)
about 30 flour tortillas (I purchased the 7" Fajita size)

Saute the onion and peppers.  Remove from the pan and set aside.

Brown the ground chuck and the chorizo.  Drain the grease.  Add the taco seasoning mix and the water.  Stir to combine.

In a separate skillet, scramble the eggs.  Salt and pepper to taste.

Combine all of the above ingredients in a large bowl and gently stir.  Gently stir in the cheese.

Fill each tortilla with a heaping 1/4 cupful of the mixture.  Fold up opposite top and bottom ends and roll.  I found that the tortillas fold/roll better if they are warmed slightly in the microwave to make them more pliable.  (Tip:  when warming the shells, place a cup of hot water in the microwave next to the shells to add moisture so they do not dry out.  Warm just a few shells at a time).

Wrap each tortilla in foil.  When you are ready to eat them, you can warm them in the toaster oven (you may leave the foil on them) or in the microwave (remove the foil!).

This recipe makes a lot of burritos.  They are great to freeze so you have them handy whenever you need a quick breakfast on the go.  To freeze them, put the foil-wrapped burritos in a Ziploc bag. 

Makes 30

Janice