Recipes
Black Bean
Salsa
Cheesy
Minestrone
Chicken
Focaccia
Confetti
Grits
Easy Fruit Dip
Great-Grandma Leone's German Pancakes
Marble Cheesecake with Carmel Topping
Milky Way Cake
Mint Chocolate Chip Pudding Cookies
Parrot Bay Coconut Shrimp
Pecan Honey Salmon
Potato Soup Tuscan Style
"Snickers Cake" or “Milky Way”
Cake
Snickers
Cheesecake
Southwestern Orange Roughy
Tortilla-Lime Crackers
White
Chip Island Cookies
2 cans Black Beans (rinsed and drained)
(I prefer Goya Black Beans)
1-7oz can Mexi corn drained
1 can Rotel Tomatoes (tomatoes w/chili peppers drained)
1 tomato
1/2 red onion chopped tiny
1 1/2 - 2 Tbs lime juice
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and red onions. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Contributed by Linda K.
Cheesy
Minestrone
Prep: 25minutes
Cook: 30 minutes
1 pound smoked sausage, sliced
1 small onion, chopped
2 tablespoons all-purpose flour
1 (3.5 ounce) package chicken flavor Ramen noodle soup mix
1 quart water
1 (14 ½ ounce) can chicken broth
1 (16 ounce) package frozen whole kernel corn, thawed (may use can)
1 medium zucchini, coarsely
chopped
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 (19 ounce) can cannellini beans, rinsed and drained
2 teaspoons dried basil
1 cup (4 ounces) shredded mozzarella
cheese
Tortilla-Lime Crackers
Saute sausage and onion in a Dutch oven over medium-high heat until onion is
tender, stir in flour, and cook, stirring constantly, 2 minutes.
Remove seasoning packet from soup mix. Set noodles aside.
Add seasoning packet, 1 quart water, and next 5 ingredients to sausage mixture;
bring to a boil. Reduce heat, and simmer 5-7 minutes.
Stir in noodles and basil; cook, stirring occasionally, 3 minutes.
Sprinkle each serving with cheese; serve with Tortilla-Lime
Crackers. Yield: about 8 cups.
Contributed by Linda K.
Chicken
Focaccia Sandwiches
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 tsp dried Italian seasoning
½ tsp garlic powder
½ tsp freshly ground black pepper
¼ tsp salt, divided
1 Tbs. olive oil
½ cup water
1 ½ cups (1/4-inch-thick) slices red onion
2 ½ cups red bell pepper strips (about 2 medium)
1/3 cup chopped green onions
10 ounces focaccia bread, cut in half horizontally
½ cup (2 ounces) shredded sharp cheddar cheese
1. Cut each chicken breast half in half horizontally, and lightly coat chicken
with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper,
and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over
medium-high heat. Add chicken; cook 2 minutes on each side or until browned.
Reduce heat to medium; add water. Cook 10 minutes or until chicken is done.
Remove chicken from pan; keep warm.
2. Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add
bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes
or until tender.
3. Preheat broiler.
4. Place bottom half of focaccia on a baking sheet; top with chicken. Arrange
onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or
until cheese melts. Top with remaining bread; slice into 4 equal portions. Yield:
4 servings (serving size: 1 sandwich).
Contributed by Linda K.
Confetti
Grits
3 or 4 sliced bacon strips
1/3 lbs. Virginia Baked Ham, cut in small cubes
(Canadian bacon or sugar cured ham may be used)
1 small onion, minced
1 small green bell pepper, diced in small pieces
1 large tomato, peeled and chopped
put tomato down into bowling water for 1 minute
and that will help peel it.
6-8 helpings of pkg. grits (can use instant), prepared
according to pkg. directions
1 cup sharp or garlic cheese, grated
can use mild
3 Tbs. butter
Tobasco (optional)
1. Saute bacon until crisp. Set aside.
2. In bacon fat, saute ham, onion, and green pepper, for about
10 min.. Add tomato and cook about 5 mins. more.
3. Blend cheese and butter into the cooked grits and stir over medium-
low heat, until cheese is melted. Add ham and vegetables to grits and
tobasco, if desired. Mix well, taste to check seasonings.
4. Pour grits into a heated serving dish and garnish with bacon crumbled on
top and a pat of butter.
Contributed by Linda K.
1 Small Jar Marshmallow Cream
1 8 oz Pack of Cream Cheese
Beat together until smooth. Serve in a pretty bowl with fresh strawberries, peaches or other fruit.
Contributed by Amy F.
Great-Grandma Leone's Thin German Pancakes
1 egg
1/4 tsp. salt
1 tsp sugar
1 1/2 cup milk
1 beaten egg
3/4 c flour
Beat all ingredients together.
Put about 2 large spoonfuls in hot greased pan and tilt pan to make thin. Top
with with butter and sugar and roll them up. Good with syrup too. "My great-grandma
used to make these every Saturday morning when we would come to visit in Minnesota.
She had a large, flat cast-iron frying pan for them."
Contributed by Amy F.
Marble Cheesecake with Carmel Topping
3 8 oz. "Philly" cream
cheeses
20 caramels
3 eggs
3-4 Tbsp. Milk
3/4 cup sugar
1 Tbsp. Margarine
1 tsp. vanilla
3/4 cup semi-sweet or milk choc. chips
1 square unsweetened Baker's chocolate
20 generic choc. sandwich cookies (white frosting)
1/2 cup margarine
Set out 3 cream cheeses to warm to
room temperature.
Heat 2-4 cups water to almost boiling in the microwave.
Set Baker's choc. square in a small butter tub and float it in the hot water
to melt it.
Wrap sandwich cookies with a double layer of saran wrap, crush with a rolling
pin, and dump into a small mixing bowl. Melt 1/2 cup margarine and add to the
crushed cookies. Mix until all crumbs are moist and press into the bottom of
a 9" spring form pan. Set out eggs to warm while stirring cream cheese.
(A mixer is not recommended as it will fluff the batter and cause air bubbles
and cracks in the finished surface.)
Stir cream cheeses with a smearing-type motion until smooth not clumpy. Add eggs and stir until smooth. (First it will look like icebergs in a yellow sea, then it will look like cottage cheese.) The closer to room temperature the ingredients, the easier they are to stir and mix. Once the clumps are mostly gone and it has reached a batter-type consistency, add the sugar and vanilla. Stir to mix well, but not too much that you fluff the batter.
Pour about 3/4 of the batter into the spring form pan on top of the crust. Smooth it to the edges if necessary. Add the melted choc. square to the remaining batter and stir. Dot the chocolate batter onto the vanilla batter in the pan. ( A large polka dot design) Then with a butter knife swirl the batter in, starting on one side and continuously zig zag to the other, turn the pan and repeat this for 2-3 three repetitions. (More repetitions cause the chocolate batter to settle to the bottom.) Be careful not to press into the crust below.
Bake this 10 mins at 400 F, and then an additional 20-30 mins (longer if needed) at 250 F. The edges should be slightly golden and the top smooth and slightly glossy, but not very jiggly.
Meanwhile, melt the caramels with the milk and butter, stirring constantly, and set aside until the cheesecake cools.
Once it is baked turn off the oven and open the oven door a crack being careful that there are no strong cross drafts in the kitchen. If the cheesecake cools too quickly it will crack severely. Once it cools to a temperature comfortable to touch with bare hands, remove it to cool on the counter top (without drafts) and remove the outer ring of the pan. Once it cools to room temperature the middle should have settled a little, leaving a lip around the outer edge. Gently pour on the caramel sauce, spread lightly if necessary and sprinkle with chocolate chips. Chill over night and ENJOY!
Contributed by Teresa M.
Milky
Way Cake
7 milky way bars
1/4 t. salt
1 cup butter or margarine
2 1/2 cups flour
2 cups sugar
1/2 t. baking soda
4 eggs
1 1/4 cup buttermilk
In microwave or double boiler, melt candy bars and 1/2 cup butter. Stir until
smooth, set aside.
In large bowl, cream sugar and 1/2 cup soften butter or margarine until light
and fluffy. Add eggs one at a time. mixing after each addition. In another bowl,
shift together flour, soda and salt. Add flour mixture and buttermilk (alternating)
to cream mixture. Starting and ending with you flour mixture. Stir in your candy
mixture and vanilla until well blended.
Grease and flour a bundt pan. Bake at 325 for 1 hour and 10 min. Cool 15 min.
I make a very simple powdered sugar glaze. Here are a few other ways you might
glaze or frost this cake.
1) Melt 3 milky way bars and 3/8 cup of butter together. Stir until smooth,
drizzle glaze over the top of the cake.
2) Melt 2 milky way bars and 1/2 cup of butter together. Stir in 2 cups of powdered
sugar and 2 t. vanilla. Add enough buttermilk to get the consistency you want.
Contributed by Cindy S.
Mint Chocolate Chip Pudding Cookies
Pour 1 12 oz. Pkg. of milk chocolate or semi-sweet Nestle’s Chocolate chips into an airtight plastic container. Add ¼ tsp. Peppermint extract. Shake until all chips are moistened and refrigerate overnight.
Blend together 1 3.4 oz. Pkg. Jell-O Instant vanilla pudding, ¼ cup granulated sugar, ¾ cup brown sugar and 1 cup margarine until smooth. Add 2 large eggs. Add 1 tsp. Baking soda and 1 tsp. Vanilla extract. Add 2 ¼ cups of flour and ½ bag of prepared mint chocolate chips. Bake 10 minutes @ 350F until golden. ENJOY!
Other variations: White or peanut butter chips with chocolate pudding, Cherry chips with vanilla pudding, White chips with butterscotch pudding, etc. The possibilities are endless!
Contributed by Teresa M.
Parrot
Bay Coconut Shrimp with Piña Colada Sauce
(like Red Lobster's®)
Serves: 4
Prep. Time: 0:35
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan® Parrot Bay Rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
-Place 1 cup corn starch in a bowl;
set aside.
-Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate
bowl; set aside.
-Combine 1 cup piña colada drink mix, powdered sugar, and rum in a separate
bowl; set aside.
-Coat shrimp in cornstarch, then dip in piña colada mixture, then in
coconut mixture, back into piña colada mixture, and back into coconut
mixture.
-Carefully drop each coated shrimp into 375 degree oil, fry until golden brown,
and drain on brown paper bags.
-To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and
pineapple.
-Dip fried shrimp in sauce.
1 Salmon fillet
½ c. bread crumbs (Italian style)
2 T. Grey Poupon Dijon Mustard
2 T. chopped fresh parsley
2 T. Honey
¼ c. finely chopped pecans
2 T. butter Orange juice
Soak salmon meat side down in pan with orange juice, for at least ½ hour. Discard OJ. Spray pam or line pan with foil. Put fillet meat side up. Melt butter, honey and mustard. Cover salmon with the mixture. Sprinkle bread crumbs mixture (parsley and pecans) over the salmon. Bake at 450F for 10-20 minutes.
1 lb. Italian sausage
2 large baking potatoes, sliced in half, then ¼ in slices
1 large onion, chopped
½ can or jar oscar meyer real bacon bits
2 cloves garlic, minced
2 c. kale or swiss chard, chopped
2 cans chicken broth 1 qt water
½ cup heavy whipping
cream or half and half for lighter texture
Cook sausage in a 300F oven. Bake approx ½ hour, drain on paper towels and cut into slices. Place onions, potatoes, chicken broth, water and garlic in pot. Cook on medium heat until potatoes are done (15-20 min). Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through (do not boil) and serve. This is great with warm bread and a tossed salad.
Contributed by Linda K.
"Snickers Cake" or “Milky Way” Cake
Mix 1 German Chocolate cake mix as instructed. Pour ½ of the batter into a greased or sprayed 9 x 13 cake pan and bake it for 20 minutes at 350 F.
Meanwhile melt 45-50 caramels with 1/3 cup milk and ¼ cup margarine. Stirring constantly to avoid sticking and burning. Set aside.
Remove baked portion of cake from oven. Reduce oven temp. to 250 F. Pour caramel sauce over the baked ½ of the cake, sprinkle on ¾-1 cup milk chocolate chips, and ½ cup nuts (optional) (peanuts, walnuts, pecans, etc.) Drizzle on or dot on with a spoon, the remaining ½ of the batter. DO NOT SPREAD-CARAMEL WILL SHIFT! Return to oven. Bake 20 minutes at 250 F and 10 minutes at 350 F, until the center of the cake looks done, not raw or doughy.
Contributed by Teresa M.
Snickers™
Cheesecake
3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) bars Snickers™ candy, chopped (I add and extra candy bar)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon
sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven
for 10 minutes. Allow to cool.
3. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until
smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and
pour into baked crust.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully
remove the springform pans side.
Contributed by Linda K.
Southwestern
Orange Roughy
4-6 servings
2 pounds orange roughy fillets
¾ sour cream
½ cup cream cheese, softened
1 cup shredded white Cheddar Cheese
1 tablespoon minced onion (fresh)
1 tablespoon fresh lemon juice
1- 4 ounce can diced green chiles
½ teaspoon garlic salt
cayenne pepper to taste
minced fresh cilantro
paprika
Cut fish into serving pieces and place in single layer in greased baking dish.
Blend sour cream and cream cheese until smooth.
Add Cheddar cheese, onion, lemon juice, garlic salt, cayenne and chiles and
mix well.
Spread over fish.
Bake at 375 degrees for 10-15 minutes or until fish flakes easily.
Garnish with cilantro and paprika.
Red snapper, flounder or other white fish can be substituted for orange roughy.
Contributed by Linda K.
Prep: 6 minutes
Bake: 7 minutes
4 (8 inch) flour tortillas
2 tablespoons butter or margarine
1 tablespoon lime juice
Melt butter and add lime juice.
Brush tortillas evenly with butter and lime juice mixture; cut each tortilla
into 8 wedges.
Place tortillas on cookie sheet. Bake at 375 degrees for 7 minutes(maybe a minute
or two longer, depending on your oven). Yield: 32 crackers.
Contributed by Linda M.
White
Chip Island Cookies
Makes about 3 dozen cookies
1 2/3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (1 ½ sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1tsp vanilla extract
1 large egg
2 cups (12-ounce pkg) Nestle Toll House Premier white Morsels
1 cup flaked coconut, toasted if desired
¾ cup macadamia nuts or walnuts, chopped
Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375 degrees F oven for 8-11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Contributed by Linda K.