Summer Fruit Bread

Summer Fruit Bread

1 8oz package cream cheese, softened
1 cup butter, softened
1 1/2 cup white granulated sugar
1 1/2 tsp vanilla
4 eggs
2 1/4 all purpose flour
1 1/2 tsp baking powder
1 can fruit coctail, drained
1/2 cup chopped pecans or walnuts

Grease 2 9x5x3 inch loaf pans. 

Blend cream cheese, butter, sugar and vanilla.  Add eggs.  Mix well. Gradually add flour and baking powder.  Fold in fruit and nuts.

Bake at 325 degrees F for 1 hour or until inserted toothpick comes out clean.  Cool for 5 minutes and then remove from loaf pans carefully and cool on wire racks.

Swedish Meatballs

Swedish Meatballs

1 medium onion chopped
2 Tablespoons butter

1 lb ground chuck or round
3 slices fresh white bread (crust removed)
1/2 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon ground pepper

Gravy:
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup sour cream

buttered noodles

Preheat oven to 350 degrees F (175 degrees C).

Saute the onions in the butter. Set aside.  Set pan aside for future use.
In a medium bowl, mix together the meat, bread, milk, egg, salt and pepper and sauteed onions.  Mix well.

Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, turning the meatballs often until browned on all sides. Reserve pan drippings for gravy.

 Place browned meatballs into a baking dish and cover with foil. Bake in  preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish and cover with foil.

To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in milk, salt and pepper.  Bring the gravy to a simmer, whisking constantly until thick. Just before serving, whisk in the sour cream. 

Serve the gravy with the meatballs over buttered egg noodles. Garnish with parsley.

Twice-Baked Potato Casserole

35

Twice-Baked Potato Casserole

Ingredients

• 1-1/2 pounds potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions.
• Makes 6-8 servings.

Pepperoni chicken bake

1 24-ounce jar of marinara
6 boneless, skinless chicken breasts or 12 chicken breast tenders
1 10-ounce container Philadelphia Cooking cream with Italian herbs
2 cups shredded mozeralla cheese
36 (approx) slices pepperoni
Cooked pasta

Heat oven to 375 degrees F. Spray 13x9 inch baking dish with nonstick cooking spray.

Spread half marinara into the bottom of the baking dish.

Place chicken pieces on top of the sauce.  Place dollops of cooking cream over each piece of chicken.  Place 3 pieces of pepperoni onto each piece of chicken.  Spoon remainder of marinara over each chicken piece.  Sprinkle entire pan of chicken with mozerella.

Bake uncovered for 35-40 minutes or until chicken is done and cheese is bubbly. 

To serve, place pasta on dinner plate and top with chicken and sauce.

Serves 8

Quiche

4 large eggs
1 1/2 cups cream
1/2 lb cheese (cheddar, swiss - you choose), grated (about 2 cups)
1 tsp salt
1/4 lb. bacon *(or ham or sausage)
1/2 cup butter
1 med onion, chopped
1 tsp chopped chives
1 tsp marjoram
1 tsp chopped fresh parsley
1 9 inch unbaked pastry shell

Prebake pastry shell at 400 degrees for 8 minutes. Set aside to let cool.
Beat eggs with cream, add cheese and salt.  Set aside.   Fry bacon until crisp, crumble and set aside.  Melt butter in same skillet, add onions and saute until golden brown.  Remove from heat and add chives, marjoram, parsley and bacon.  Combine with egg mixture and pour into pastry shell.  Bake at 400 degrees for about 40 minutes or until a knife inserted in the center comes out clean.  Let cool 10 minutes and enjoy.

* If I use ham, I brown slightly in butter with the onions. 
* If using sausage, brown sausage in skillet and drain off fat.  Discard fat before browning onion in buttered skillet.

Cinnamon Sugar Swirled Pancake Muffins

1 teaspoon Cinnamon

¼ cups Light Brown Sugar

⅔ cups Whole Milk Plus 1 Teaspoon Fresh Lemon Juice (or 2/3 Cup Buttermilk)

1 whole Egg

2 Tablespoons Butter, Melted

1 cup All-purpose Flour

2 Tablespoons White Sugar

1 teaspoon Baking Powder

½ teaspoons Baking Soda

¼ teaspoons Kosher Salt

Maple Butter
1/2 cup softened butter
1/4 cup maple syrup

Preheat your oven to 350ºF and lightly spray half of a muffin tin (i.e. Mr. Misto).
Combine the cinnamon and the brown sugar and set aside.
Mix together in a large bowl; the milk (and lemon juice), egg and melted butter. Pour this into the dry ingredients (flour, white sugar, baking powder, baking soda, salt) and stir. Measure out 2 tablespoons into 6 of the muffin spots. Sprinkle each with 1 teaspoon of the reserved cinnamon-sugar and divvy up the remaining batter over top of each muffin (about 1 1/2 tablespoons). Use a toothpick or skewer and swirl the batter. Slide the muffin tin into the oven and bake for 12-14 minutes.

In a small bowl, mix the butter and maple syrup until well mixed. Set aside.

Remove and let cool for 10 minutes before removing them. You may need a little help from a rubber spatula. Brush with as much or as little maple butter as your heart desires. Enjoy!

 

French Dip Sandwiches

3-pound boneless beef chuck roast (or round steak or london broil)
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3-4 peppercorns
1 loaves french bread
8 slices of cheese (Provolone, cheddar, mozerella - you choose)

Trim excess fat from beef. Place beef in 4 quart slow cooker. Mix remaining ingredients except bread; pour over beef.

Cover and cook on low heat setting 7-8 hours or until beef is tender.

Skim fat from surface of juices in slow cooker; discard bay leaf and peppercorns.  Remove beef from slow cooker. Shred beef.  Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half.  Fill bread with beef.  Serve with broth for dipping. 

Shredded Chicken Tacos

1 package Frozen Corn, (Trader Joe's Fire Roasted Corn is good!)

1  (15 oz) can Black, Pinto or Chili Beans, Drained

4 pieces Chicken Breasts; Frozen, Skinless, Boneless

1 jar Salsa

1 envelope Taco Seasoning

Pour the bag of frozen corn in the bottom of the crock pot. Add the drained black beans. Place the frozen chicken breasts on top of the beans and sprinkle with the taco seasoning. Pour the jar of salsa over the top.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken, shred it, then add it back to the crock pot and toss with the corn and beans. Serve with all your normal taco fixings. It’s delish with cilantro-lime rice.

Awesome Ham Glaze

For a 20 lb ham, mix together the below ingredients:
6 cloves garlic, crushed
8 1/2 oz. jar Mango Chutney
1 c. packed brown sugar
Zest of 1 orange
1/4 c. Orange Juice
(you can also add 1/2 c. dijon mustard if you like)

Baste ham during the last hour.

Garlic Cheddar Cod

Ingredients

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 cod filets (or 8 skinless, boneless chicken breast halves - pounded thin)

   

1. Preheat oven to 425 degrees F (350 degrees for chicken).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip the fish filets in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated cod filets in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 12 minutes (30 minutes for chicken) in the preheated oven until cod is white and flaky(for chicken - no longer pink and juices run clear). Broil until browned  - approximately 5 minutes.                

Sunrise Pancakes

1 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup plain yogurt (I have used all flavors and they are fine)
1/2 cup water
2 Tablespoons butter, melted

Use 1/3 cup batter and pour onto a slightly greased skillet. cook until bubbly and turn over and brown other side. Enjoy with any topping - fruit, syrup, powdered sugar!

Buffalo Chicken and Potato

1 ¼ lb boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes – thawed
1 cup ranch or blue cheese dressing
½ cup shredded cheddar cheese
1 can (10oz) condensed cream of celery soup
½ cup corn flake crumbs
2 Tablespoons butter, melted

Heat oven to 350 degrees F. Spray a 13x9 inch pan with cooking spray

In a medium bowl, stir together chicken and wing sauce

In a large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken on top of the potato mixture.

in a small bowl, stir together crumbs and butter. Sprinkle on top of chicken

cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer until potatoes are tender and chicken is done.

Serves: 6                                      Prep Time: 10 minutes                   Total time: 1 hour 5 minutes

Cheesesteak Egg Rolls

1 tablespoon vegetable oil

1 onion, chopped

1 (12.5 ounce) package frozen sandwich steak meat

1 (14 ounce) package egg roll wrappers

4 slices American cheese, halved

2 cups oil for frying, or as needed

Directions

1. Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
2. Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
3. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
4. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Nutritional Information

Amount Per Serving Calories: 779 | Total Fat: 39.2g | Cholesterol: 106mgPowered by ESHA Nutrient Database