August 2013 Recipes
August 2013 Recipes
Orange- Glazed Ham Steaks (8/29/13) In a bowl, combine: 1/2 cup marmalade, 2 Tablespoons maple syrup, 4-1/2 teaspoon orange juice,, 1-1/2 teaspoons chili powder. Grill 4 boneless fully cooked ham steaks, covered over medium
heat or broil 4 inches from the heat, brushing with the mixture
Chocolate Mint Cheese Bars (8/28/13) In a large bowl beat 1 package chocolate cake mix, 1/2 cup butter softened, 1teaspoon vanilla extract, 1 teaspoon almond extract, 2 eggs, just till blended. Spread into a greased 13 by 9 pan. Sprinkle with 3/4 cup Andres crème de menthe baking chips (or chips of your choice. In a small bowl beat 8 oz cream cheese with 1-2/3 cup confectioners sugar. Add 2 eggs and beat until just blended. Pour over chocolate layer and sprinkle with more chips. Bake at 350 degrees for 30-35 minutes or till edges begin to brown. Cool, cut into bars. Refrigerate leftovers.
CRAB MELTS (8/27/13) Mix together a 6 oz can crabmeat, drained and flaked or equal amount imitation crab, 3 Tablespoon mayonnaise, 5 teaspoons chopped celery and 1 Tablespoon minced green onion. Place 2 English muffins, split on an ungreased baking sheet and broil 4-6 inches from heat until toasted. Spread muffin halves with crab mixture. Top with tomato slice and slice of cheddar cheese and Monterey Jack cheese or cheese of your choice. Sprinkle with paprika and broil just until cheese is melted.
NO Cook Refrigerator Pickles (8/26/13) 8 c sliced unpeeled cucumbers; 1 tsp salt; 1 c chopped or sliced onions (I like them sliced); 1 c chopped green pepper (optional); 1 c vinegar; 2 c sugar; 1 tsp celery seed 1 tsp mustard seed. Place sliced cucumbers in a large bowl.. Add remaining ingredients and mix well...do not cook. Let set 15 minutes. Put in jars or I put in plastic containers, cover and refrigerate. Let stand at least one day in refrigerator and they are ready to eat.
SPAM French Toast Sticks (8/23/13) In a bowl, combine 112 ounce can of SPAM® Classic grated or julienned and 2 cups shredded Cheddar cheese; mix well. In separate bowl, beat together 6 large eggs and 1 Tablespoon vanilla extract. On clean work surface, use rolling pin to flatten each slice bread (you will need 16 slices white bread with crusts removed). Sprinkle SPAM® mixture over surface of bread. Roll up bread; gently press to seal edges. Dip each stick into egg mixture, turning gently to coat all sides. Place in lightly sprayed skillet or on griddle. Cook over medium heat, turning gently, until all sides are lightly browned and sticks are warmed thoroughly. Lightly dust with powdered sugar and cinnamon. Serve with honey or your favorite syrup for dipping.
Lemonade Pie (8/22/13) Mix 12 oz can frozen lemonade, 1 can Sweetened Condensed milk ( Eagle Brand) and two- 8 oz cartons Kool Whip Pour into 2- 9 inch graham cracker or nilla pie crusts in foil pans or pile it high in one crust. Put in freezer and let set two hours.
California Chicken (8/21/13) Mix together: 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon celery salt and 1/4 teaspoon nutmeg. Dredge skinned chicken breasts (dampen the breast) into the flour mixture and brown in a small amount of margarine. Place in baking dish. Combine: 1 cup pineapple juice, 1/3 cup soy sauce, 1 Tablespoon sugar and pour over chicken. Bake, uncovered for one hour, baste every 15 minutes.
Easy Lemon Cookies (8/20/13) Pour 1 package lemon cake mix in a bowl and mix in 2 eggs, 1/3 cup vegetable oil and 1 teaspoon lemon extract or 1 Tablespoon lemon juice until blended. Drop by teaspoonfuls of dough into a bowl of
confectioners sugar. Roll them around until they are lightly covered. Put on a ungreased cookie sheet. Bake for 6-9 0r 10 minutes in 375 degrees pre-heated oven The bottom will be light brown and inside chewy.
Easy SPAM Stirfry (8/16/13) Lightly brown 1 can Spam cut in strips in a large skillet. Add 1-1/2 cups water, 1/2 cups barbeque sauce, 2 Tablespoons lite soy sauce, 2 cups frozen stir fry vegetables. Bring to a boil and add 2 cups minute rice. Remove from heat, cover and let stand 5 minutes. Stir in 4 green onions sliced.
Gelatin Fruit Salad (8/15/13) In a saucepan bring 1 cup unsweetened applesauce to a boil. Remove from heat and stir in a 6 oz package of sugar free cherry gelatin until dissolved. Slowly add a 12 oz can or 1-1/2 cups diet ginger ale and an 8 oz. unsweetened can crushed pineapple, undrained. Pour into a 2 qt. serving bowl. Chill until set. You can garnish with apple slices and mint, if desired.
Tuna Twister Melt (8/14/13) Mix together: 1/4 cup drained, canned water-packed tuna, 1/4 cup shredded sharp cheddar cheese, 2 Tablespoons chopped celery (can add onion as well) 1 Tablespoon light mayonnaise, and 1 Tablespoon sweet pickle relish. Spread on 2 flour tortillas. Roll up and place seam side down on microwave plate. Microwave on high or till cheese begins to melt
Honey Oatmeal Raisin Cookies (8/13/13) Preheat oven to 3 25 degrees. Lightly coat 2 baking sheets with butter or non stick cooking spray. Mix together 1/ 4 cup firmly packed brown sugar, 1/4 cup honey and 1/4 cup butter, softened until fluffy. Add 1 egg and beat till well blended. In a bowl mix 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda. Blend into batter. Add 1-1/2 cups old fashioned oats with spoon and add 1/2 cup raisins, 1/2 cups chopped nuts. Drop batter by rounded tablespoons onto baking sheets 1 inch apart. Bake at 325 degrees for 15 to 18 minutes or till bottoms are golden brown and cookies are set.
Citrus Fish (8/12/13) Cut one pound fish filets into serving size pieces and place in a 11 by 7 baking pan coated with non stick cooking spray. Sprinkle with parsley and 1/8 teaspoon pepper. In a skillet, sauté 1/2 cup chopped onion and 1 garlic clove, minced in 2 Tablespoons butter until tender. Sprinkle over fish. Combine 1/3 cup orange juice, 1 Tablespoon lemon juice and 1 teaspoon grated orange peel and drizzle over fish. Bake, uncovered, at 375 degrees for 20-25 minutes or till fish flakes easily.
Cheesy Spam and Hash Brown Casserole (8/9/13) Preheat oven to 375 degrees and lightly grease a 9 by 13 baking dish. In a large bowl mix together: 32 oz package frozen hash brown potatoes, 8 oz diced Spam, 2 cans condensed cream of potato soup, 16 oz. container sharp Cheddar cheese. Spread evenly into prepared dish. Sprinkle with 1 cup grated Parmesan cheese. Bake 1 hour in a preheated oven or till bubbly and lightly brown. Serve immediately.
Crispy Ranch Fries (8/8/13) Arrange 26 oz. package frozen French Fried Potatoes in a single layer in a greased 15 inch by 10 inch baking pan. Sprinkle with 2 tablespoons of ranch dry dip mix. Toss lightly to coat and bake at 450 degrees for 15-20 minutes or till lightly browned.
Butterfinger Dessert (8/7/13) One prepared angel food cake, cut into 1/2 inch cubes. Spray a 9 by 13 pan and arrange 1/2 of cake cubes on bottom. In a bowl mix together a package instant sugar free, fat free butterscotch pudding and 1-1/2 cup skim milk and whisk until starts to thicken. Fold in 2 fat free or lite cool whip. Pour one half the fluff mixture over cubed cake and top with 5 fun sized Butterfinger candy bars, crushed. Repeat with rest of cake, fluff and 5 more fun sized butterfingers, crushed. Cover and refrigerate for 1 hour.
Crispy Parmesan Baked Potatoes (8/6/13) Heat oven to 400 degrees. Mix 1/2 cup grated parmesan Cheese and 1 teaspoon garlic powder in a bowl. Cut lengthwise in half 8 small Yukon gold Potatoes. Dip cut side of potatoes in 3 Tablespoon butter, melted and then in cheese mixture. Place, cheese-sides down on baking sheet, drizzle with any remaining butter. Bake 30-35 minutes or till potatoes are tender.
Caramel Chocolate Cookie Bars (8/5/13) Place 35 square shortbread cookies in a single layer in a 13 by 9 pan. In the microwave melt 36 caramels with 2 Tablespoons milk. Spoon over the cookies and spread evenly. Sprinkle with 1 cup coconut and drizzle with 2 oz semi sweet chocolate melted. Let stand till caramel is firm and cut into squares.
Scandinavian Spam Salad (8/2/13) Core and dice a fresh pineapple. In a bowl put together: Pineapple, 2 cups SPAM cut into chunks, 6 cherry tomatoes, halved, 1 cup sliced celery, 1/4 cup sliced green onions. In a small bowl combine: 1/2 cup low fat sour cream, 1/2 teaspoon dill weed, 1/2 teaspoon spicy mustard, salt and pepper, 1/4 teaspoon lemon juice, 1/8 teaspoon garlic salt. Spoon dressing over pineapple combination, tossing to coat.
Skillet Ranch Vegetables (8/1/13) In a skillet, combine 1 Tablespoon oil and 1 envelope buttermilk ranch salad dressing mix. Add 2 medium carrots, thinly sliced and cook over medium heat until crisp-tender. Add 2 medium yellow squash, sliced and 2 medium zucchini, sliced and cooked until vegetables are tender. Remove with a slotted spoon and serve.