February 2013 Recipes
February 2013 Recipes
Red Lobster Biscuits (2/28/13) Mix until soft dough forms: 2 cups Bisquick baking mix, 1/2 cup shredded cheddar cheese (not fat free) and 2/3 cup milk. Drop by heaping Tablespoons on lightly sprayed baking pan. Bake at 450 degrees for 8-10 minutes. Brush while warm with 1/4 cup margarine, melted, and 1/2 teaspoon garlic powder and as much dried parsley as you desire.
Weight Watcher's Faux Cheesecake (2/27/13) 1 16oz tub of Plain Greek yogurt; 1 small (1oz) box of Sugar-Free Jell-O pudding; Graham Cracker crumbs (1 tbsp per serving). You can use any flavor Jell-O; the only flavors I can attest to are Cheesecake, Vanilla and Lemon and those are excellent. I also saved a few bucks by buying a graham cracker pie crust and crumbling it myself - more than enough for this dessert. Keeping the yogurt in its original container you will slowly add the dry Jell-O pudding mix a little at a time making sure its well blended before adding more. If you dump all at once you will end up with a gritty texture - plus it's a great arm workout because this stuff gets thick. I portion mine into 1/2 cup serving containers and let sit overnight for the flavors to blend. Add the graham cracker crumbs when you are ready to eat. You can also top with cherry or blueberry pie filling.
Peanut Butter Bread (2/26/13) 2 Cups sifted flour; 3/4 cup peanut butter; 2 tsp. baking powder; 1/4 cup shortening; 1/2 tsp. salt; 1 cup milk; 1/2 cup sugar; 2 eggs. Sift dry ingredients together. Work in peanut butter and shortening. Stir in milk and eggs which were beaten together. Bake in greased loaf pan at 350 degrees about 1 hour
Chocolate-Covered OREO Cookie Cake (2/25/13) 1 pkg. (2-layer size) devil's food cake mix; 4 squares BAKER'S Semi-Sweet Chocolate; ¼ cup butter; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; ½ cup sugar; 2 cups thawed COOL WHIP Whipped Topping; 12 OREO Cookies, coarsely crushed. HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Speedy SPAM Quiche (2/22/13) Sauté 1 can SPAM, cubed, with 1/4 cup chopped onion, 1/4 cup chopped green pepper, until vegetables are tender. Spoon into lightly greased 10 inch deep dish pie plate. Sprinkle with 1 cup shredded Monterey Jack Cheese. Mix together: 2 cups milk, 1 cup biscuit mix, 4 eggs, 1/8 teaspoon pepper. Mix well till smooth. Pour evenly into pie plate. Bake at 400 degrees about 30 minutes. Let stand 5 minutes before cutting.
Rocky Road Popcorn Balls (2/21/13) 3 cups miniature marshmallows; 1/4 cup butter; 8 cups freshly popped popcorn; 1/2 cup dry-roasted unsalted peanuts; 1/2 cup miniature chocolate chips. Directions: 1. Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat. 2. Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips. 3. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.
Cheesey Potato Broccoli Soup (2/20/13) In a large saucepan combine: 3 cups peeled , cubed potatoes, 1 medium onion chopped, 2 garlic cloves, minced, 2 cups reduced sodium chicken broth, 1-3/4 cups water, 1/2 teaspoon pepper and 1/8 teaspoon salt. Bring to a boil and simmer, covered for 10-15 minutes or till potatoes are tender. Stir in 3 cups frozen broccoli florets and return to boil. In a small bowl whisk 3 Tablespoons flour, 1/3 cup fat free milk until smooth. Stir into soup. Cook and stir into soup until thickened. Remove from heat and cool slightly. Process in blender or mash and return to heat. Sprinkle servings with shredded reduced fat cheddar cheese.
Cinnamon Rolls (2/19/13) In a small bowl, combine 1/3 cup finely chopped nuts, 1/4 cup sugar, 3 Tablespoons melted butter and 2 teaspoons cinnamon. Separate 2 tubes (7-1/2 oz) refrigerated buttermilk biscuits and flatten slightly. Put about 1/2 teaspoon of nut mixture on one side of each biscuit and fold other side over the filling. Press edges to seal. Arrange biscuits forming five rows in 8 by 4 loaf pan. Spoon remaining mixture over the top. Bake at 350 degrees for 25-30 minutes or till golden brown. Cool in pan 10 minutes and then remove to a rack. Mix 1/2 cup powdered sugar and 1 Tablespoon milk and drizzle over warm bread. Cut into slices of pull apart.
COCONUT PINEAPPLE PUFFS (2/18/13) 10 MARSHMALLOWS, QUARTERED; 1/4 CUP CHOPPED WALNUTS; 1/2 CUP SPOON-SIZE CUBES PINEAPPLE, DRAINED; 1/4 CUP SLICED MARASCHINO CHERRIES; 1/2 CUP HEAVY CREAM, WHIPPED; 1 CUP SHREDDED COCONUT. Combine marshmallows and pineapple; chill 30 minutes. Fold into whipped cream. Add nuts and cherries. Chill in refrigerator 1 to 2 hours. Drop marshmallows mixture by spoonfuls onto coconut and roll until ball is covered with coconut. Chill. Top with whipped cream and maraschino cherry. Makes 8 puffs
SPAM Potato Casserole (2/15/13) Mix together: 2 pound bag hash browns, thawed, 1 can cream of celery soup , 1 can cream of Potato soup, 1 cup sour cream 2 cups grated cheddar cheese, can of SPAM, cubed, 3 or 4 green onions, salt and pepper to taste. Place in a casserole dish of 9 by 13 pan and crumble potato chips on top. Bake at 350 degrees for one and one half hours.
Boston Cream Cupcakes (2/14/13) Prepare and bake a yellow cake mix, according to directions as cupcakes, using paper lined muffin cups. In a bowl prepare either vanilla or chocolate pudding mix. Press plastic wrap onto surface and refrigerate till cold. Cool cupcakes. Cut a small hole in the tip of a pastry bag or corner of a food safe plastic bag. Inset small pastry tip. Put pudding in bag and using a wooden or metal skewer poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes. In a microwave, melt 2/3 cup chocolate chips and 2-1/2 tablespoons butter. Stir till smooth and whisk in 1-1/4 cup confectioners sugar and 3 Tablespoons water. Dip tops of cupcakes into glaze.
Maple Squash (2/13/13) Cut 2 medium squash (acorn) into 1 inch rings or chunks and remove seeds. Place in a greased 13 by 9 pan. Sprinkle with salt and pepper. In a bowl combine: 1 cup maple syrup, 1 medium tart apple, peeled and chopped, 1 teaspoon cinnamon and 2 Tablespoons raisins, opt. Pour over the squash. Cover and bake at 350 degrees for 50-60 minutes or till tender.
Baked Broccoli Cheddar Rollups (2/12/13) Heat oven to 400 degrees. Line a baking sheet with parchment paper. Cook 4 slices of bacon until crisp put on a pepper towel- lined plate; break into pieces when cool. In a bowl combine: 4 oz sharp Cheddar cheese , grated, 1/4 cup low fat sour cream, 2 green onions chopped, salt and pepper. Take a 10 oz package broccoli florets, thawed and squeezed of excess moisture, then cut into 1 inch pieces and fold in the broccoli and bacon. Shape 1 pound pizza dough, thawed if frozen and shape into 14 inch circle. Then cut into 8 triangles. Divide the broccoli mixture among the triangles. Starting at the wide end, roll the dough around the filling, some filling will stick out. Transfer the rolls to the prepared baking sheet, brush the dough with olive oil and bake at 400 degrees for 20-25 minutes.
Cherry Angel Treat (2/11/13) Dissolve 3 oz sugar free cherry gelatin in 1 cup boiling water and let stand 15 minutes. Break into 1 inch cubes 10 oz prepared angel food cake. In a serving bowl place half of the cake and on top of that one half of the gelatin and on top of that one half of a 20 oz can cherry pie filling and then repeat with the cake, gelatin and pie filling. Top with 8 oz whipped topping, thawed and refrigerate for at least an hour.
Piggy Pate (2/8/13) Clean and remove fat from ½ pound chicken livers; set aside. Cut 1 (12 ounce) can SPAM or SPAM Lite into chunks. Melt 2 Tablespoons butter in large skillet and sauté 2 cloves garlic, minced, 1 chopped onion, and 1 chopped stalk of celery until soft. Add livers and cook 5 to 10 minutes. Add SPAM and cook another 5 to 10 minutes, blending well. Add ¼ cup dry white wine, 2 Tablespoons brandy and 1 teaspoon savory. Season with thyme, paprika, salt and pepper to taste. Blend in a food processor until smooth. Add 4 Tablespoons and process again briefly. Transfer to bowl, cover and chill overnight. Serve with crackers.
Coke Roast (2/7/12) Brown a 3 to 4 pound rump roast (use olive oil). Place roast in a slow cooker. Mix 1 onion,diced. 3 cloves garlic,minced. 1 can golden mushroom soup, and 1 package onion soup mix. Pour over the roast. Next add a ½ can of coca-cola, cover and cook on Low for 6 hours. Remove roast and slice. Add 1 cup sour cream to liquid and whisk until mixed. Return the roast to the slow-cooker and cook another hour on HIGH.
Layered Lemon Pie (2/6/13) In a small bowl, beat 1 package (8 ounce) cream cheese softened and ½ cup sugar until smooth. Beat in half of a 15 ¾ ounce can of lemon pie filling. Fold in one container (8 ounces) frozen whipped topping, thawed. Spoon into one prepared graham cracker crust (9 inches). Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.
Crock-Pot Chicken Teriyaki (2/5/13) Combine 1 cup chicken broth, ½ cup teriyaki sauce, 1/3 cup brown sugar and 3 garlic cloves, minced in large bowl. Add 1 pound chicken, diced to sauce, and toss to combine. Pour chicken mixture into crock-pot. Cook on low 4-6 hours, or until chicken is cooked through. Serve over hot cooked rice and spoon extra sauce if desired.
1-2-3 Cake (2/4/13) You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tablespoons of the dry mixture in a big coffee mug and stir in 2 Tablespoons of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!
Hearty SPAM Breakfast Skillet (2/1/13) In a large non-stick, cook 2 cups frozen potatoes (diced or shredded), ½ cup chopped onion, and ½ cup chopped bell pepper in 2 teaspoons vegetable oil over medium-high heat for 4 minutes, stirring constantly. Add 1 can SPAM Classic, cut into short, think strips. Cook and stir for 5 minutes. In a small bowl, combine 4 eggs, ¼ teaspoon dried basil leaves, 1/8 teaspoon salt, 1/8 teaspoon pepper and 6 drops hot pepper sauce; blend well. Pour over mixture in skillet. Then cover over medium-low heat for 8 to 12 minutes or until set. Sprinkle ¼ cup shredded cheddar cheese over top; remove from heat. Cut and serve immediately.