Hot Artichoke and Spinach Dip
This dip is similar to the artichoke spinach dip that is served at Applebee’s. One of our favorites – enjoyed by all.
1 (10 oz.) box frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and roughly chopped
1 cup parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
10 oz. prepared alfredo sauce
1 tsp. garlic, minced
4 oz. cream cheese, softened
pepper (optional)
Preheat oven to 350 degrees.
Combine ingredients and spread mixture into an 8 x 8 baking dish.
Bake for 25 – 30 minutes or until cheeses are bubbling and melted.
Serve with tortilla chips or bread.
Stuffed Mushrooms
These stuffed mushrooms are to DIE for!!!
24 oz. button mushrooms
1/3 pound sausage
1/2 medium onion, finely chopped
4 cloves garlic, finely minced
8 oz. cream cheese
1 whole egg yolk
3/4 parmesan cheese, grated
1/3 cup dry white wine (or apple juice)
salt and pepper to taste
Remove stems from mushrooms and chop. Set aside.
Brown and crumble sausage. Set aside on a paper towel lined plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze the pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes.
Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir in parmesan cheese.
Add cooled sausage and cooled mushrooms. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizeable mound over the top.
Bake at 350 degrees for 20 – 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving. They taste better when they are not piping hot.
Recipe Source: Pioneer Woman
Pork Fried Rice (or Ham)
Makes 2 servings
2 tsp. peanut oil or canola oil
1 cup cooked rice (day old rice is best)
1 T. soy sauce
1/4 cup green onions, chopped
6 oz. diced, cooked pork or ham
1 egg, scrambled
Heat oil. Add rice and soy sauce. Cook until rice is hot.
Add onions and cook until soft.
Add pork or ham and cook stirring until hot.
Slowly stir in scrambled egg.
Marshmellow Fudge
4 1/2 cups sugar
1 can evaporated milk
1 tsp. vanilla
1 tsp. salt
1 1/3 cubes butter
1/4 tsp. cream of tartar
3 (11.5 oz.) packages milk chocolate chips
1 (13 oz.) jar marshmellow creme
1 pound of chopped nuts (optional)
Butter a jolly roll pan.
Bring sugar, butter and milk to a boil for 7 minutes – stirring constantly.
Take from heat and add vanilla, salt and remaining ingredients.
When it cools, beat smooth and turn onto a buttered jelly roll pan.
Cut into squares.
Fudge can also be poured directly into Christmas tins.
Recipe Source: Cindy E.
Caramels
These are the best caramels that you will EVER taste!!
Butter a jelly roll pan and place it on a folded towel on your counter.
1 cup margarine or butter
Melt butter in large pan.
Add the following:
1 1/2 cups dark corn syrup
1 1/4 cups light corn syrup
1/4 cup maple syrup
2 cups heavy whipping cream
2 cups 1/2 & 1/2
Add syrups, whipping cream and 1/2 & 1/2.
Cook on medium/high heat until it boils.
4 cups sugar
Add sugar slowly, stirring constantly.
Using a candy thermometer, stir constantly until it reaches between 240 – 245 degrees.
NOTE: This temperature is VERY important. If it doesn’t reach 230 degrees, the caramels will be too gooey. If it goes over 245 degrees, the caramels will be hard.
It starts out really runny and as it gets hotter, it starts to thicken and the amount will decrease. This takes about an hour and 15 minutes total….stirring the entire time.
Remove from heat. Add vanilla.
1 tsp. vanilla
Pour into prepared pan.
Cool completely. This takes many hours. Make sure caramel is completely cool before you cut them.
Cut and wrap caramels in waxed paper.
Makes about 250 of the best caramels you will EVER eat!
Recipe Source: Revised from Barbara A.
FULL RECIPE WITHOUT PICTURES —
CARAMELS
1 cup margarine or butter
1 1/2 cups dark corn syrup
1 1/4 cups light corn syrup
1/4 cup maple syrup
2 cups heavy whipping cream
2 cups 1/2 & 1/2
4 cups sugar
1 tsp. vanilla
Butter a jelly roll pan and place it on a folded towel on your counter.
Melt butter in large pan.
Add syrups, whipping cream and 1/2 & 1/2.
Cook on medium/high heat until it boils.
Add sugar slowly, stirring constantly.
Stir constantly until it reaches between 240 – 245 degrees.
Remove from heat. Add vanilla
Pour into prepared pan. Cool.
Cut and wrap caramels in waxed paper.
Makes about 250 of the best caramels you will EVER eat!
Recipe Source: Revised from Barbara A.
Grilled Skewers Marinade
1 cup Yosida Sweet Teriyaki Sauce
3 T. Vadelia Onion dressing (sold at Sam’s & Costco)
1 T. Asian dressing
2 T. garlic granules
1/2 T. 17 Spice
Mix together. Can be used to marinate any meat or vegetables.
Recipe Source: Ken A.
Chicken and Rice Enchiladas
1 (14 oz.) boil-in-bag brown rice (such as Success)
2 tsp. olive oil
2 cups thinly sliced mushrooms
3/4 cup diced onion
15 oz. enchilada sauce
3/4 cup tomatoe juice or V-8 juice
1 1/2 cups chopped cooked chicken
3 T. fresh chopped parsley or 1 T. dried parsley
2 T. grated parmesan cheese
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. dried oregano
1/4 tsp. salt
cooking spray
6 (8″) 97% fat-free tortillas or Tortillas del Rancho Healthy Harvest (Dunford Bakery red label tortillas) – pictured below
1/2 cup (2 oz.) shredded reduced-fat cheddar cheese
6 T. fat free sour cream
Preheat oven to 375 degrees.
Cook rice according to package directions, omitting salt and fat.
Heat oil in a large skillet over medium/high heat. Add mushrooms and onions – saute 5 minutes or until tender.
Add enchilada sauce and tomatoe juice. Spoon 1/4 cup (juice only) over the bottom of an 11 x 7 inch baking dish coated with cooking spray.
Combine rice, chicken, parsley, parmesan cheese, chili powder, oregano, cumin, salt and 3/4 sauce mixture.
Spoon about 1/2 cup chicken mixture in center of each tortilla. Roll tightly and place seam side down in baking dish.
Spoon remaining sauce mixture over top of enchiladas.
Cover and bake at 375 degrees for 25 minutes. Uncover and sprinkle with cheddar cheese.
Bake an additional 5 minutes until cheese melts.
Let stand 5 minutes. Serve with sour cream on the side.
Gooey Teriyaki Chicken Wings
1/2 cup soy sauce
1 cup browm sugar
1/4 cup pineapple or apple juice
2 – 3 cloves garlic
18 wings
Brown wings. Mix sauce and add to wings. Cover until sauce cooks into the chicken.
Remove lid so sauce will get gooey.
NOTE: Your fingers will stick to paper napkins. Use damp wash clothes to wipe your hands.
Recipe Source: Dad (Dick Oakford)
Grandma Gerry’s Taco Filling
2 pounds ground beef
1 large onion, chopped
4 – 15 oz. cans kidney beans with the juice
4-5 8 oz. cans tomato sauce (it needs to look red)
chili powder to taste
cumin (to taste)
salt and pepper (to taste)
Brown ground turkey with onions. Drain any fat.
Drain 1 can of the kidney beans and smash them up. (I do this in a small food processor but can be done with a fork) This helps thicken it.
Add all ingredients and simmer until most or all of the liquid is gone. It needs to be real thick. This takes a couple of hours.
Freeze Ahead: Divide into zip lock freezer bags.
Lemon-Pepper Rosemary Chicken
4 boneless skinless chicken breasts – about 5 oz. each
1/2 tsp. lemon pepper
1 tsp. olive oil
2 tsp. lemon juice, fresh or bottled – or more to taste
1 T. fresh rosemary, chopped
2 tsp. parsley, chopped
1/2 – 3/4 cup canned 98% fat free chicken broth
Cut chicken into wide strips. Brown in heated oil over medium/high heat – sprinkling with a little salt or seasoned salt.
Once browned, add chicken broth, lemon pepper, rosemary and parsley.
Squeeze lemon over chicken. Swirl to blend.
Turn down to simmer. Cover pan and continue to simmer until cooked through, turning once. If liquid evaporates, add a little extra broth as needed.
Cook down until just enough sauce is left to spoon over chicken.
NOTE: If you are only making 1/2 this recipe – use a small skillet (10 inch)
Tastes wonderful over a fresh salad.
Recipe Source: Weight Watchers online – revised by Crista McCord
