March 2014 Recipes
March 2014 Recipes
Mock Wendy's Frosty (3/31/14) Place 1 cup nonfat (skim) milk, 2 Tablespoons sugar free, fat free pudding mix, 1 teaspoon vanilla extract, 1 teaspoon unsweetened cocoa, ½ Tablespoon Splenda, 2 Tablespoons Cool-Whip Free and 7 ice cubs in a blender that chops ice well. Blend until all is well mixed and all of the ice is chopped up. Mixture should be nice and thick. Top with whipped cream, if desired.
3 Envelope Roast (3/28/14) Put 2 cups of water in a measuring cup that is larger then the amount of water you are using. Now add and mix 1 envelope of dry Italian salad dressing mix, 1 envelope of dry ranch salad dressing mix and 1 envelope of dry brown gravy mix. Mix until blended completely. Brown a 3 pound roast, such as chuck roast. Add the meat to your slow cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
Corn Casserole (3/27/14) One (15oz) can whole kernel corn, drained 1 (15oz) can cream-style corn 1 package Jiffy corn muffin mix (8 oz.) 1 cup sour cream 1/2 cup butter, melted 1 cup shredded cheddar cheese or your favorite Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
Quick Desert Fruit Cups (3/26/14) Spoon 15 oz can fruit cocktail, drained into 6 serving dishes. Top evenly with 2 medium bananas, sliced, 8 oz pineapple tidbits, drained and 21 oz. can cherry pie filling. Top with whipped topping.
Minted Peas (3/25/14) In a bowl combine: 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup minced fresh mint, 3/4 teaspoon salt (or less) dash pepper. Mix well. Add 3 cups frozen peas, thawed and 1 small onion, finely chopped. Cover and refrigerate for 1 hour.
Cran Apple Cookie Cobbler (3/24/14) Place 4 medium tart apples, peeled and sliced 1/4 inches thick , in a greased 8 inch baking dish. Combine 16 oz can whole berry cranberry sauce, 1/3 cup packed brown sugar, 3 Tablespoons flour and 1 teaspoon cinnamon. Pour over apples. Take a 18 oz tube of refrigerated sugar cookie dough and cut the package in half (either make cookies with the unused half or refrigerate for whatever) cut remaining dough into 1/4 inch sliced and place over the apple mixture. Bake at 400 digress for 25-30 minutes or till topping is golden brown and apples are tender. Serve with ice cream, if desired.
Bob's Crab Cakes (3/21/14) In a large bowl combine: 2 slices day-old bread, cut into 1/4 inch cubes, 1 egg, lightly beaten, 1 Tablespoon dried parsley flakes, 1 Tablespoon lemon juice, 1 Tablespoon mayonnaise, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, 1/2 teaspoon pepper. Mix well and add 3 - 6 oz cans crabmeat, drained, faked and cartilage, removed. Form into into eight balls. Flatten slightly and cook in 2 Tablespoons vegetable oil for 4-5 minutes on each side or till golden brown.
Fiesta Potato Salad (3/20/14) Mix together: 6 cups cooked cubed, peeled potatoes, 1-1/2 cups shredded cheddar cheese, 2/3 cup black beans, rinsed and drained, 2/3 cup chopped sweet red pepper, 1/2 cup thinly sliced celery, 1/3 cup thinly sliced green onions, 1-2 Tablespoons cilantro or parsley. In a bowl mix: 3/4 cup ranch dressing, 1/2 cup chunky salsa. Pour over potato mixture and toss to coat. Cover and refrigerate for at least an hour.
Citrus Pineapple Coleslaw (3/19/14) In a saucepan combine 1/3 cup sugar, 1/4 cup cornstarch, dash of salt, 1 cup unsweetened pineapple juice, 1/4 cup orange juice, and 3 Tablespoons lemon juice. Bring to a boil and cook and stir until thickened. Stir a small amount into 2 lightly beaten eggs and then return the eggs to the saucepan, stirring constantly. Cook and stir until mixture reaches 160 degrees. Cool 5 minutes. Stir in 2 three oz packages cream cheese, cubed and stir until cheese is melted. Refrigerate. In a large bowl combine: 1 medium head if cabbage, shredded, 2 large carrots , shredded, 8 oz. can crushed pineapple , well drained, 1 cup marshmallows. Add dressing and toss to coat.
Pam’s Irish Soda Bread (3/18/14) Sift 3-2/3 cups flour and 1 teaspoon salt and 1 teaspoon baking soda. Make a well and pour in 1-3/4 cup buttermilk. Mix and knead lightly. You make need a sprinkling of flour to hold it together. Form into a round and place on a baking sheet that has been sprayed with Pam. With a sharp knife cut a X on the top of the bread and bake at 425 degrees for 25 to 30 minutes or till brown.
Mitch's Corn Beef and Cabbage (3/18/14) Place 3 # corn beef, point cut, and 1 stick cinnamon in the bottom of a crock pot. Pour 1/2 cup apple juice over the top and the seasoning packet from the corn beef. Add 1/3 cup brown sugar and a sprinkle of cinnamon. Drizzle a little honey over the top. Cook on low for 4 hours. Readjust the meet so that on the bottom of the pot you place 3 red potatoes quartered, 1`/2 pound baby carrots and an onion cut in 1/8ths. Put the beef on top of these and cook on low for 2 more hours.
Walnut Thumbprints (Santa's Helpers) (3/17/14) Cream together 1/2 cup butter or margarine, softened, 1 cup packed brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Add 1-3/4 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Refrigerate for 30 minutes. Meanwhile prepare filling: 1 cup chopped walnuts, 1/2 cup packed brown sugar and 1/4 cup sour cream. Roll dough into 1 inch balls and place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Place 1 teaspoon of filling onto each indentation. Bake at 350 degrees for 11-13 minutes or until lightly browned. Cool 5 minutes before removing to wire racks.
Corn Beef And Cabbage (3/14/14) 3 pounds corned beef with spice packet . Place in large pot or Dutch oven and cover with water. Add spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add 10 small red potatoes and 5 carrots, peeled and cut into 3 inch pieces. (Many of the listeners also suggest adding several bay leaves. Cook until vegetables are almost tender. Add large head of cabbage, cut into small wedges and cook 15 minutes or till tenderness you want. Remove meat and let rest 15 minutes. Place vegetables in bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or pot) as you want. Slice meat across the grain.
Raisin Peanut Balls (3/13/14) In a mixing bowl combine 1/2 cup flaked coconut, 1/2 cup raisins, artificial sweetener equivalent to 4 teaspoons sugar, 2 Tablespoons finely chopped walnuts. Mix well. Add 1/3 cup reduced fat creamy peanut butter and 1/4 teaspoon coconut extract. Refrigerate for 30 minutes until easy to handle. Shape into 3/4 inch balls. Diabetic exchange 1 fat.
Crispy-Topped Carrot & Broccoli Bake (3/12/14) Cook 4 cups broccoli florets and 4 cups carrots, sliced into 1/2 inch thick slices in medium saucepan 3 minutes or until crisp, drain. Place in 13 by 9 dish sprayed with cooking spray. Whisk 2/3 cups mayonnaise and 1/4 cup flour and 1 teaspoon garlic powder in same saucepan until blended. Gradually stir in 2 cups milk, cook on medium heat 3-5 minutes or until sauce comes to a boil and is thickened, stirring frequently. Stir in 1/3 cup Parmesan cheese and pour over vegetables. Top with 1 cup shredded cheese (your choice) Prepare 1 pkg Stove Top stuffing as directed on box and spoon over cheese. Bake at 375 degrees
Crockpot Beef Stroganoff (3/11/14) In a slow cooker, stir in 2 cans condensed golden mushroom soup, 1 large onion, diced, 2 to 4 tablespoons Worcestershire, ½ cup water, a couple dashes of garlic salt and a couple dashes of hot paprika (I didn’t have any, still tasted fine). Mix well. Add two pounds cubed stew meat and mix. Cook on low for 8 hours. Cut an 8 ounce block of cream cheese into cubes and just before serving turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over noodles.
German Potato Casserole (3/10/14) Mix together: 1 can cream of potato soup, 1-1/2 cups sour cream, 3 Tablespoons vinegar until blended. Add 32 oz package frozen Southern -style has brown potatoes, thawed, 8 oz of favorite cheese, shredded, 4 slices of bacon, cooked, drained and crumbled, and 3 green onions, sliced and divided. Mix lightly. Bake at 350 degrees for 50 minutes but after 20 minutes top with 2 cups French friend onions. Sprinkle with additional cooked and crumbled bacons or green onions, if desired.
Lemony Salmon Patties (3/7/14) Combine: 1 can salmon, drained, skin and bones removed, 3/4 cup milk, 1 cup bread crumbs, 1 egg beaten, 1 Tablespoons chopped parsley, 1/2 teaspoon Worcestershire sauce, 1 teaspoon minced onion and salt and pepper. Mix well . Spoon into eight greased muffin cups, using 1/4 cup in each. Bake at 350 degrees for 30 minutes or till browned. Lemon sauce: Melt 2 Tablespoons butter or margarine in a saucepan, stir in 4 teaspoon flour, to form a smooth paste. Gradually stir in 3/4 cup milk and bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or till thickened. Remove from heat and stir in 2 Tablespoons lemon juice, salt and pepper. Serve over patties.
Caramelized Pork Tenderloin (3/6/14) Cut 1 pork tenderloin into four pieces and pound with a meat mallet to 1/4 thickness. In a shallow bowl mix 1/4 cup brown sugar, 4 garlic cloves and 1 Tablespoon Montreal seasoning together. Dip pork in brown sugar mixture, patting to help coating adhere. In a large skillet, heat butter over medium high heat. Add pork and cook 2-3 minutes on each side until tender.
Italian Meatball Buns (3/5/14) Let 12 frozen bread dough dinner rolls stand at room temperature 25-30 minutes or till softened. Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely. Pinch dough firmly to seal. Place on greased baking sheets, seam side down. cover with kitchen towels. Let rise in a warm place until almost doubled, about 1-1/2 to 2 hours. Preheat oven to 350 degrees, Bake 12-15 minutes until golden brown. Brush tops with 2 Tablespoons olive oil. Sprinkle with 1/4 cup grated Parmesan cheese and 1/4 cup minced fresh basil. Serve with marinara sauce.
Microwave Fruit Cups For One (3/4/14) Place 1 medium apple pr pear, peeled and thinly sliced in a small microwave safe dish. Combine in a bowl: 2 Tablespoons brown sugar, 2 Tablespoons quick cooking oats, 1 Tablespoon flour, 1/8 teaspoon cinnamon. Cut in 1 Tablespoons cold butter or margarine until crumbly. Sprinkle over fruit. Microwave, uncovered on high for 2-1/2 minutes or till fruit is tender. Can be baked in a small baking dish at 375 degrees for 25-30 minutes.
Apple Raspberry Dump Cake (3/3/14) Dump 1 can apple pie filling and 1/2 can raspberry pie filling into 9 by 13 pan and mix together then spread out so it covers the bottom of the pan. Dump 1 box of white cake mix into the pie filling making sure there are no big cake mix chunks. Drizzle 1/2 cup butter, melted over top and Bake at 350 degrees for 30-40 minutes.