Have one? Leave one, Need one? TAKE one. BAMM !!!!

[h_i_s]

RECIPES! RECIPES !! Share them, pleeeeeeease. --desserts, sidedishes, shortcuts and tips to make the preparations quick, & easy.​

The holidays are creaping up on us.
Many will be gathering around the table for holiday feastings (or TV trays ... Does anyone EVER have enough seating for everyone?!!?).
Some host.
Some just freeload ... year after year, every holiday season.
Sometimes i get tired of cooking the same old stuff every year. Blech!! ! Boring ...

i try to add new side dishes, and desserts and am always looking for new recipes to add to the Thanksgiving and Christmas meals.

Sometimes, this equals nothing more than adding a new ingredient to the pot to add renewed interest to an otherwise worn out recipe.

One year i added walnuts to my stuffing/dressing ... the next year i added sliced apples with the walnuts.

Then there was the time when i was making mashed potatoes, grabbed the eggnog (i mix my own .. and store it in an empty gallon milk jug) accidentally rather than the gallon of milk. They were the BEST potatoes i'd ever made. Everyone commented on how the mashed potatoes tasted different but GOOD. i told them what happened AFTER they ate them all. my kids ask for them to be made that way now, every Thanksgiving.

Anyway ... i thought it may be nice to have a thread where people can dump their recipes, while stopping by to snag a few new ones left here by others.

Can NEVER have enough recipes ...........

 

[h_i_s]

CRANBERRY-ORANGE Relish (side dish)

First Recipe

Cranberry-Orange Relish
Preparation Time: 20 minutes
The ADDED PLUS!! -- NO COOKING !!
... and can be prepared weeks in advance and stored in the freezer or fridge !!
(sweet yet tart, textured in comparison to tradition jellied cranberry sauce)
*Requires a food processor, and about 4-6 pint sized mason jars*​

INGREDIENTS:
3 - 12 ounce bags of fresh cranberries
4 Whole Seedless Oranges
1 cup granulated sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger

Slice oranges into wedges and then cut each wedge in half.
Combine the chunks of oranges with the three bags of cranberries with the spices (but NOT the sugar) and put it all into the food processor (depending on the size of your food processor, you may need to split the recipe ingredients by half in order to fit all of the ingredients ... and chop it all in two steps). Chop up the ingredients at high spead. The result should be a slightly watery, grainy mix. It will not be smooth in consistancy.

Dump it all into a large mixing bowl. Add the sugar to the bowl, and use an electric mixer to blend it all completely.

Spoon the mixture into mason jars and apply the lids. Refridgerate. Serve chilled.

This recipe can make a very nice, unique homemade gift for the holidays ... just toss a pretty bow and a name tag on the jar.


i'll be adding more recipes ASAP ....

 

[nusubgurl]

I absolutely HATE spinich

but this is wicked good


make a basic white sauce with butter, flour and cream..about 1 cup total.

thaw and press to drain 2 boxes of chopped frozen spinich to total about 2 cups.

open a SMALL can of chipotle chiles packed in oil. Pour off about 1-2 tsp of the chile oil and add to the cream sauce.

very finely mince 1-2 of the chipotle chiles and add them to the chopped spinich.

[as always, when handling chiles and the oil, be CAREFUL not to touch eyes, face, or other mucous membranes ... unless you are into SERIOUS unquenchable pain]

pour the cream sauce over the spinich/chile mixture, add a pinch of salt, and mix well.

pour into a shallow casserole, top with some buttered bread crumbs and bake at about 350 degrees till bubbly and the bread crumbs are toasted.

I HATE spinich..but this is so very good... the chile amounts can be adjusted for heat...less or more as you like it.

 

[His_pita]

Great idea Sinn! I am always looking for cool and easy ideas.

Here is my famous Jalapeno Roll-Ups that everyone loves so you better make a lot of them.

ingredients

1 10-12 package of large flour tortillas
3 packages of Philly cream cheese, softened
1 8 oz. jar of jalapeños, diced very fine with seeds

Take the tortilla and spread on a nice layer of cream cheese. Not too thick but make sure the whole thing is covered well. Then very lightly (and I mean lightly unless you want them super hot) spread diced jalapeños across the cream cheese. Roll up tortilla nice and tight. Chill for about 30 minutes and then slice them about an inch thick.

Yummy!!

 

[Kierae]

Always looking for alternative ways to cook the standard holiday menu. I am always looking for new recipes for eggnog, cranberries, sweet potatoes and pumpkin.

Sweet Potato-Banana Casserole

4 medium sweet potatoes
1/2 cup chopped nuts
4 tablespoons butter or margarine
3/4 cup brown sugar
1/2 cup coconut
4 bananas, mashed
1 cup crushed corn flakes
2 tablespoons butter or margarine, melted
1/4 cup brown sugar
Cook potatoes in small amount of water until tender. Mash and beat. Add nuts,
4 tablespoons butter, sugar and coconut. If the mixture is dry, add either a
little cream of orange juice to moisten.Pour 1/2 of the sweet potato mixture
into a buttered casserole. Cover with mashed bananas and then top with rest of sweet potato mixture.

Combine crushed corn flakes, 2 tablespoons butter and brown sugar. Cover top of sweet potatoes.

Bake at 350 degrees for 20 minutes.
Serves 6 to 8.

-----------------------------------
Sweet and Sour Red Cabbage with Cranberries

1 small red cabbage
2 tablespoons canola oil
Sea salt and freshly ground pepper
1/4 teaspoon ground mace
2 tablespoons balsamic vinegar
1 1/2 ounces brown sugar
3 tablespoons red wine
2 bay leaves
1/3 cup dried cranberries

Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves.
Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed.
Add the balsamic vinegar and the sugar and cook to evaporate it. Add the red wine and bay leaves, cover the pan, turn the heat down low and braise
for 17 minutes, stirring halfway through.
Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through.
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Wild Rice and Goat Cheese Stuffing:
1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.
Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.Transfer to a 6-cup buttered baking dish and bake, uncovered,until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.
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This is a great appetizer (also wonderful midnight snack food!):

Prosciutto Lettuce Wraps

Put 2 tbsp chopped walnuts in a bowl and crush with a wooden spoon. Mix with 1 tbsp walnut or olive oil and 1 1/2tsp balsamic vinergar, then 4 cups rinsed and crisped baby salad greens (4oz) and salt and pepper to taste. Mound greens mixture on one and of each of 15 slices proscuitto (6 oz) and roll up tightly. Makes 15 appetizers.

 

[graceanne]

WORLDS MOST AWESOME PUNCH​

1 large can Pineapple Juice
1 2 lt bottle of 7-up
small jar of marichino(sp?) cherries
1 pt of vanilla ice cream

Pour Pineapple Juice and 7-up together. Pour in jar of marichino cherries (with the juice). Put in scoops of the ice cream. Serve.

 

[h_i_s]

Sugarplum Fairy Wands

graceanne, kierae, pita, nusubgurl ... i'm thrilled that you are willing to share your recipes.
This is right up there with all of the online chocolate and cookie steali-- err ... sharing ... or MORE, somehow.

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Sugarplum Cookie Fairy Wands

4 cups large marshmallows
1/4 cup butter or margarine
4 (2-ounce) squares vanilla candy coating
6 cups crisp rice cereal
6 (12- x 3/8-inch) wooden dowels
Melted vanilla candy coating, assorted candies, multicolored edible glitter, thin satin ribbon

Microwave first 3 ingredients in a 6-quart microwave-safe bowl at HIGH 3 to 3 1/2 minutes or until melted, stirring after 2 minutes. Stir in cereal; press into a lightly greased 15- x 10-inch jellyroll pan.
Place an 8-inch star-shaped cutter on warm mixture, and cut with a knife around edges of cutter. Repeat procedure. Remove trimmings, and press together into same thickness; repeat procedure, cutting stars and reshaping remaining mixture. Cool stars on wire racks at least 1 hour.

Insert a dowel (candycanes can work great too) into each star between 2 points. Decorate as desired, tying ribbons around dowels.​

 

[h_i_s]

Buffalo-Style Catfish Strips with Ranch Dressing

Buffalo-Style Catfish Strips with Ranch Dressing

The inspiration for this appetizer is Buffalo chicken wings. We breaded and baked catfish strips, then drizzled them with a spicy sauce. If you don't like spicy foods, omit the hot pepper sauce. Products labeled "hot sauce" generally have less heat and stronger vinegar flavor than those labeled "hot pepper sauce," which are intensely hot and should be used sparingly.

2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound catfish fillets, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks

Preheat oven to 400°.
Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes.

Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with ranch dressing, celery, and carrots.

Yield: 8 servings (serving size: about 2 ounces fish, 1/2 celery stalk, 1/2 carrot, and 1 tablespoon dressing)​

 

[h_i_s]

Salmon in an Asian-Style Marinade

Salmon in an Asian-Style Marinade

1 (15 x 6 1/2 x 3/8-inch) alder grilling plank
1/2 cup rice vinegar
1/2 cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3 1/2-pound) salmon fillet
1/4 cup chopped green onions
1 tablespoon sesame seeds, toasted

Immerse and soak the plank in water 1 hour; drain.
To prepare grill for indirect grilling, heat one side of the grill to high heat.

Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip-top plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once.

Place fillets on grill rack over high heat (oven set to broil works fine for me too); grill 5 minutes or until lightly charred. Carefully turn fillets over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds.

Yield: 9 servings​

 

[h_i_s]

Melt in Your Mouth Caramel Candies

These are SOOOO GOOD!! They do not firm up unless kept refrigerated until serving time. They are very buttery, & they REALLY do melt in the mouth.
This recipe has been in my family for a long time, with no idea where it first came from. Each holiday season, as a child, i would look forward to this special treat. It got to a point where an aunt of mine would make a special batch ALL FOR ME, to insure that everyone else had a chance to eat some too!
-----------------------------------------------

Candy Caramels


Ingredients : 1 cup sugar
1 can condensed milk
1/2 lb. butter
1 TBS. Vanilla
1/2 bottle Karo Clear 1 cup chopped nuts

Mix all ingredients except milk & vanilla.
Cook slow over medium heat for 1 hour, stirring constantly.
To test, drop a bit into cold water until balls form.
Remove from pan, cool, cut into bite sized pieces , & wrap in waxed paper.​

 

[h_i_s]

Pecan Florentine Cookies

Pecan Florentine Cookies

Preheat oven at 350. Line cookie sheets with lightly greased foil (Nonstick cooking spray followed by a VERY LIGHT dusting of flour works well).

3/4 cup pulverised pecan halves (To achieve a well pulverized texture, place pecans in a big ziplock baggie, and roll over them with a rolling pin or metal soup can while pressing down firmly.)
1/2 cup of flour
1/3 cup of packed brown sugar
1/4 cup of light corn syrup
2 tablespoons of milk
1/3 cup of semisweet dark chocolate

Combine flour and pecans in a bowl. Combine syrup, butter, sugar and milk in a saucepan. Stir over medium heat until the mixture comes to a boil. Remove from heat and quickly stir in flour & pecan mix. Drop batter by the teaspoon full onto the foil lined cookie sheets. Bake 10-12 minutes. Cookies are soft when hot and become crispy once allowed to cool. Once cool, place the chocolate into a small plastic bag, close securely. Microwave the chocolate on the lowest power setting until melted. Snip a corner from the bag & drizzle the melted chocolate over each cookie to finish. Let stand until the chocolate firms. Makes about 1.5 dozen cookies.

**DO NOT ATTEMPT TO MIX MORE THAN ONE BATCH AT A TIME. You must work quickly in transferring the warm cookie mixture to the foil lined cookie sheets in order to achieve good results. Double batch attempts will quickly become cool once placed on the foil lined cookie sheets and result in ROCK HARD cookies.

**If you work fast enough, the results of quick labor will will result in a very light and crispy cookie with a lacey effect throughout.

 

[h_i_s]

Hugs and Kisses -cookies

Hugs and Kisses -cookies
These are not very sweet, but are very heavy/filling ... & great for dunking.

2 cups Original Bisquick® mix
1/3 cup milk
2 tablespoons granulated sugar
1 egg
1/4 cup butter or margarine, melted
Granulated sugar or colored sugar, if desired


1. Heat oven to 400°F. Stir Bisquick mix, milk, 2 tablespoons sugar and the egg in medium bowl until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times.
2. Roll or pat dough into 6 1/2-inch square, 1/2 inch thick. Cut dough into 12 strips. Shape 6 strips into circles to make O shapes; pinch ends to secure. Cut remaining 6 strips crosswise in half; crisscross pairs of strips to make X shapes. (Or use X- and O-shaped cookie cutters dipped in Bisquick mix.) Place hugs and kisses on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown. Immediately brush with melted butter and sprinkle with granulated sugar. Serve warm.

 

[h_i_s]

Stuffed cabbage

Stuffed cabbage

1 large cabbage head
boiling water
6 slices bacon, chopped
1 large onion, chopped
1 can tomato soup (10 1/2 oz size)
2 eggs
2 tsp salt
1/2 tsp pepper
1 tsp paprika
2 ts Worcestershire sauce
3/4 lb ground beef
2 cups cooked rice


Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, sauté‚ onion. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, and ground beef. Add the onion and rice and mix thoroughly. Separate cabbage leaves and drain.

Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place on top. Pour remaining soup and add enough water to cover rolls. Cover and simmer 1 and a 1/2 hour. Bake 30 to 45 minutes.

 

[h_i_s]

White Trash Snack Mix

White Trash Snack Mix

1 pkg white chocolate chip morsels
1 pkg Chex Mix (honey or original)
1 bag of pretzels
1 can of roasted peanuts

Mix all ingredients (except for the chocolate) in a large bowl.
Place the chocolate in a zip locked baggie & microwave on low heat until melted.
Drizzle the melted chocolate over the dry mixture. Spread the mixture over a lightly greased cookie sheet & allow to fully cool and harden a bit. Break the mixture into pieces.

 

[h_i_s]

Assorted Banana Recipes

Assorted Banana Recipes
----------------------------​

Banana Cream Pie


1 refrigerated piecrust (such as Pillsbury)
2 to 3 ripe bananas, sliced into ¼-inch rounds
2 cups Vanilla Pudding
1 cup heavy (or whipping) cream, whipped to a soft peak Chocolate shavings for garnish

Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes. Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at 400° F. Remove the foil and pie weights and bake an additional 10 minutes or until golden. Let stand until cool.
Line the bottom of the pie shell with the bananas. Spoon the pudding over the bananas and smooth to cover. Spread a layer of the whipped cream on top, and garnish with the chocolate shavings. Serve immediately or keep in the refrigerator until needed, for a maximum of 2 hours



Yield: Makes 8 servings



-----------------------
Banana Pudding


1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 reduced-fat vanilla wafers, divided
4 large egg whites (at room temperature)
1/4 cup sugar

Preheat oven to 325°.
Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.

Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.

Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.

Yield: 10 servings (serving size: 3/4 cup)


----------------------------------
Banana Shake


2 large bananas, sliced and frozen
1 cup low-fat milk
1/3 cup frozen apple juice concentrate, thawed
1/2 teaspoon vanilla extract

Process all ingredients in a blender 1 to 2 minutes or until smooth, stopping once to scrape down sides. Serve immediately.
Peanut Butter-Banana Shake: Add 2 to 3 tablespoons creamy peanut butter before processing.

Strawberry Shake or Strawberry-Banana Shake: Substitute 2 cups frozen sliced strawberries for bananas, or combine 1 cup frozen sliced strawberries and 1 banana, sliced and frozen.

Pineapple-Orange-Banana Shake: Substitute 1 cup pineapple-orange juice for milk.

Note: Leftover shake mixture may be frozen in small cups or ice-cream cones and served as a frozen snack.

Yield: about 3 cups


--------------------------------------
Banana-Stuffed French Toast


1 cup mashed ripe banana
1/2 teaspoon lemon juice
4 (1-inch-thick) slices Italian bread
1 cup skim milk
2 tablespoons brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
4 large egg whites
2 large eggs
2 teaspoons margarine, divided
1/2 cup maple syrup

Combine banana and lemon juice in a small bowl. Stir well; set aside.
Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 tablespoons banana mixture into pocket of each piece of bread.

Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish, and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes.

Melt 1 teaspoon margarine in a large nonstick skillet over medium heat; add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup.

Yield: 4 servings (serving size: 2 bread pieces and 2 tablespoons maple syrup)


---------------------------------------------
Caramelized Bananas


This recipe goes with Chocolate-Wrapped Banana Cheesecake

4 medium-size bananas
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine

Cut bananas diagonally into 1/3-inch-thick slices.
Cook brown sugar and butter over high heat in a small skillet, stirring constantly, 5 minutes or until thickened. Remove from heat; stir in banana. Cool.

Yield: 1 1/4 cups


----------------------------------
Classic Banana Bread


We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

----------------------------------------
Monkey Juice


1 1/2 cups orange juice
1 1/2 cups low-fat milk
2 to 3 bananas
1 tablespoon vanilla sugar* or plain sugar

Combine all ingredients in a blender with ice (about 4 cubes) and whirl until ice is crushed. Pour into cups and serve with straws.
*Put 1/2 lb granulated sugar and 1 vanilla bean in an airtight container. Keep sealed for a week to let the flavor infuse the sugar; then remove bean.



Yield: 4 Servings

------------------------------------------
Tropical Shake

You can make this drink at a moment's notice when you have a handy supply of banana slices in your freezer. Simply toss fresh slices in lemon juice, and freeze up to six months in zip-top freezer bags.

1 medium-size ripe banana, cut into 1-inch slices
2 teaspoons lemon juice
1 medium mango, peeled and cut into pieces
1 1/2 cups pineapple-orange juice, chilled
1 (8-ounce) container nonfat vanilla yogurt

Toss banana with lemon juice; drain, reserving lemon juice. Place banana slices on a baking sheet, and freeze 1 hour and 30 minutes.
Process frozen banana slices, reserved lemon juice, mango, 1 1/2 cups pineapple-orange juice, and yogurt in a blender until smooth, stopping to scrape down sides. Pour into chilled glasses; serve immediately.

Yield: Makes 4 cups (serving size: 1 cup)


-------------------------------------------------
Yummy Breakfast Drink


1 medium banana, sliced and frozen
1 cup strawberries, halved and frozen
1/4 cup orange juice concentrate, undiluted
1 1/2 cups fat-free milk
1/4 teaspoon almond extract

Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.


Yield: 3 cups

-------------------------------------------------------
Yogurt-Fruit Smoothie


This quick and easy smoothie is the perfect breakfast to drink on your way to work or for chidren on the way to school. It's also a great source of calcium. Blend in other fruits for a variety of flavors.

2 cups fat-free milk
1 (8-ounce) container vanilla low-fat yogurt
1/2 cup thawed pineapple-orange juice concentrate
2 cups frozen strawberries
1 banana, coarsely chopped

Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.


Yield: Makes 5 cups (serving size: 1 cup)

-------------------------------------------------------

 

[h_i_s]

Pizza Cheese Squares

PIZZA CHEESE SQUARES

1/4 cup butter
1 garlic clove, minced
1 small onion, chopped
6 eggs
2 cups sour cream
1-7 1/2 oz can tomato sauce
1 cup cornmeal
1 tsp basil, oregano and salt
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
Toppings:
1/2 cup each pepperoni, olives, sliced mushrooms, diced green pepper, artichokes (or your favourites)
Cook garlic and onion in butter for 2 - 3 minutes. Let cool. Beat eggs. Blend in sour cream, sauce, cornmeal, spices and onion mix. Stir in cheeses. Pour into lightly greased 9x13 pan. Garnish with rows of toppings. Bake at 350 degrees for 40 - 45 minutes until firm. Serve immediately, or cover, chill overnight and serve at room temperature. If it lasts overnight.

 

[h_i_s]

O'henry Bars

O'HENRY BARS

4 cups oatmeal
2/3 cup margarine
1/2 cup corn syrup
1 cup brown sugar
Mix all of the ingredients with your fingers. Pat into a greased 9" x 13" pan, and bake at 375 degrees for 12 - 15 minutes. For the topping, melt together 1 cup of chocolate chips and 2/3 cup of peanut butter. Spread over first layer while still warm. Lick your fingers.

 

[h_i_s]

Confetti Bars

Confetti Bars

Est. preparation time: 10 mins
Est. cooking time: 14 mins


Ingredients
1 (18-oz.) package NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough
2 cups miniature marshmallows
2 (2-oz.) packages NESTLÉ® FLIPZ® Milk Chocolate Covered Pretzels, broken into pieces
1/3 cup rainbow sprinkles
1/4 cup miniature chocolate chips, (optional)

Directions
PREHEAT oven to 350°F. Grease a 13x9-inch baking pan.

PRESS cookie dough into prepared baking pan.

BAKE for 13 to 15 minutes, or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distibute Flipz, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with a wet knife.

Servings: 12

 

[h_i_s]

Bumps On A Log

Bumps On A Log

Here's a quick, healthful snack kids are sure to love. No utensils needed!

Estimated Times: Est. preparation time: 5 mins

Source:

Ingredients
1 celery stalk,washed, ends trimmed
2 tablespoons creamy or chunky peanut butter
10 NESTLÉ® RAISINETS® Milk Chocolate-Covered Raisins

Directions
FILL celery with peanut butter.

Press RAISINETS into peanut butter.

 

[h_i_s]

Magic Cookie Bars

Magic Cookie Bars

Ingredients

1/2 cup margarine, melted
1 1/2 cups graham cracker crumbs
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 1/3 cups flaked coconut
1 (14 ounce) can sweetened condensed milk


Directions
1 Preheat oven to 350 degrees F (180 degrees C).
2 Into bottom of 9 x1 3 pan pour melted margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all.
3 Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars.

 

[h_i_s]

Taco Casserole

Taco Casserole

Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 35 mins

Ingredients
1 pound ground beef
1 cup chopped onion
2 clove garlic, finely chopped
1 cup water
1/2 cup ORTEGA® Medium Taco Sauce
4 ounces ORTEGA® Diced Green Chiles
1 can (2.25 oz.) sliced ripe olives, drained, divided
1 package ORTEGA® Taco Seasoning Mix
1 (4.5 oz) package ORTEGA® Taco Shells or White Corn Taco Shells, broken
2 cups shredded mild cheddar cheese, divided
1/4 cup chopped tomatoes (optional)
1/8 cup sliced green onions (optional)



Directions
PREHEAT oven to 375° F.

COOK beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes.

LAYER half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives, tomatoes and green onions.


Servings: 4

 

[h_i_s]

Buckeyes -candy

Buckeyes-candy

1-1/2 C. peanut butter
2-1/2 C. powdered sugar
1 stick margarine
1 t. vanilla
Smucker's Chocolate Fudge Magic Shell

Mix peanut butter, sugar, margarine and vanill until semi-dry and crumbly. Shape into bite sized balls. Place balls on wax-papered covered cookie sheet. Freeze 1 hour. Dip into Smucker's Magic Shell, leaving top uncovered to resemble a buckeye. Freeze until serving. Makes 5 dozen.

Ingredients
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract


Directions
1- Grease a 12x15 inch pan.
2- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
3- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Caramel into small squares and wrap them in wax paper for storage.

 

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Chocolate Chip Shortbread

Chocolate Chip Shortbread

1 cup butter (do not use margarine)
1/2 cup brown sugar, packed
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 cups semisweet chocolate chips

Preheat oven to 325 degrees.

Measure the butter, sugar, vanilla and flour into large bowl. Work this all together until it forms a ball. (I use my hands.)

Add the chocolate chips. Work well into dough. Roll into balls, about 1 inch in diameter. Place on ungreased cookie sheets. (I use the shiny ones.) Press down with a lightly floured fork. Bake in a preheated oven for 10 to 15 minutes. (In my oven, they take 15 minutes.)

This recipe makes between 5 and 5 1/2 dozen cookies. These cookies freeze well.

 

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Coconut Snowballs

Coconut Snowballs

4 egg whites
1/4 tsp. salt
2/3 c.sugar
1 tsp.vanilla
1/4 c.all-purpose flour
3 cups lightly packed flaked sweetened coconut

1.Preheat oven to 325 degrees. Coat 2 baking sheets with cooking spray.
2. Beat whites in bowl until stiff,but not dry peaks form. Beat in salt,sugar,vanilla and flour. Stir in coconut. Drop batter by rounded teaspoonfuls,1 inch apart,on prepared baking sheets.
3.Bake in preheated 325 degree oven for 20-25 minutes or until lightly browned. Let cookies cool briefly on baking sheets on wire rack. Transfer cookies to racks to cool.

 

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Pretty Cotton Candy Sugar Cookies

Pretty Cotton Candy Sugar Cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter
1 cup cooking oil
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
4 1/4 cups all purpose flour
Extra sugar for pressing cookies

Preheat oven to 375 degrees F.

Cream together the granulated sugar, powdered sugar, butter, and cooking oil. Beat in eggs and vanilla.

Add dry ingredients, (the next four ingredients) and mix to incorporate. Roll dough into small balls about the size of a quarter. With a heavy bottomed crystal vase with a decorative bottom, or other cookie press, dip in sugar to coat well. Smash each ball of dough so they are spread out and flat. Leaving an imprint and sugar. Bake in a 375 degree oven for 10 minutes, until the edges just start to turn slightly brown. Do not bake too long. Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.