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[moreluck]

Candied Yams

Ingredients:

1 can yams, drained and mashed
1/2 cup margarine, melted
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons nutmeg
1/4 cup brown sugar
1/2 cup honey
1 can pineapple bits
1 cup pecans
miniature marshmallows

Directions:
Put mashed yams in casserole. Mix together margarine, cinnamon, ginger, nutmeg, brown sugar and honey. Mix in yams with pineapple bits and pecans. Top with miniature marshmallows. Bake at 325 degrees until heated through and marshmallows are bubbly.

 

[moreluck]

Cherry-Glazed Ham

Ingredients:
1 (10-pound size) fully cooked whole ham
1 cup cherry preserves
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup toasted slivered almonds
3 tablespoons water

Directions:
Place ham on a rack in a shallow baking pan. Bake, uncovered, in a 325 friend oven about 1-1/2 hours (or until thermometer registers 140 friend).

Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices.

Cook and stir until boiling. Reduce heat; simmer two minutes. Stir in almonds. Remove from heat. Set aside 3/4 cup of the glaze.

About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter.

Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.

 

[moreluck]

Broccoli Beef

2 tablespoons low-sodium soy sauce
2 tablespoons fat-free
Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut
into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta
1/2 cup fat free beef broth
1/2 cup sliced green onion
1 pound broccoli, separated
into florets
1 cup small fresh mushrooms


Directions
1 In a shallow glass dish or bowl, stir together the soy
sauce, Italian dressing, cornstarch, garlic and ginger. Place
steak strips in the mixture to marinate for 15 minutes.
2 While the beef is marinating, combine the bouillon
cubes in water in a large saucepan. Bring to a boil, and add
pasta. Cook for about 8 minutes, or until al dente. Drain.
3 Heat a large skillet over medium-high heat. Remove beef
from marinade with a slotted spoon, and place in the hot
skillet. Discard marinade. Cook beef, stirring constantly for 2
to 3 minutes, or until mostly browned. Stir in the beef
broth, mushrooms and green onions, reduce heat to medium-low,
cover, and simmer for about 5 minutes. Remove lid, add
broccoli, and cook until broccoli is bright green and tender but
still crisp. Add drained linguine, toss, and serve.

 

[moreluck]

Chicken & Sweet Peppers

Makes 4 servings

4 skinless, boneless chicken breast halves

Salt and freshly ground pepper

4 tablespoons olive oil

4 cups thinly sliced mixed red, yellow, orange and/or green bell peppers

1 medium onion, thinly sliced

4 large garlic cloves, finely chopped

1/4 cup chopped fresh basil

3 tablespoons high-quality balsamic vinegar

Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Saute the chicken over medium-high heat, turning once, until gold on both sides, about 8 minutes total. Transfer the Chicken to a plate.

Add the remaining 2 tablespoons of oil to the skillet and reduce the heat to medium. Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute, Stir in about half of the basil and the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper.

 

[moreluck]

Russian Tea Cakes

Description: cookies


Ingredients:
3/4 cup shortening
1/4 cup butter
1/2 cup powdered sugar
1 tsp. salt
2 tsp. vanilla
2 cups flour; sifted
1 cup very finely chopped nuts

Directions:
Cream shortening, butter and sugar. Add salt and vanilla. Blend in flour and nuts. Refrigerate for at least one hour - shape into walnut-sized balls and bake on greased sheets at 350 for 12-15 minutes. Roll in powdered sugar while still warm (not hot). Roll again when completely cool.

 

[moreluck]

Rachel Ray's Five Minute Fudge(Oprah Show)
Makes 2 pounds



INGREDIENTS:
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan


Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.

Variations:
White Chocolate Wreath with Pistachio
and Cranberry

Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath

Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe

 

[moreluck]

Turkey Soup


Ingredients:
***Turkey Stock***
Carcass & wings of cooked turkey
2 stalks celery with leaves
2 carrots cut in chunks
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon parsley
Salt
Pepper
3 quarts water

***Turkey Soup***
8 cups turkey stock
1 can (10 oz. size) stewed tomatoes
2 stalks celery cut into chunks
2 carrots cut into chunks
1 Onion
1 can corn drained
2 potatoes peeled and diced
1 can green beans drained
2 bay leaves
2 cups cubed turkey
1 can peas drained
1/2 pound pastina or elbow pasta
salt and pepper to taste

Directions:
Turkey Stock:

Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining stock ingredients. Cook on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth.

Turkey Soup: Place 1st 10 ingredients in crock pot. Cook on low for 8-10 hrs. 1 hour before serving, add noodles and peas.

 

[moreluck]

Pink Cloud Dessert

3/4 cup sugar
8 oz. cream cheese, softened
1 package (16oz) frozen strawberries thawed and undrained
2 bananas diced
1 can (20 0z.) crushed pineapple, drained well
1 (8oz.) Cool Whip, softened

Whip 3/4 cup sugar into 8 oz. cream cheese until sugar is dissolved. Add pkg. of strawberries (do not drain), drained pineapple and bananas, then fold in the carton of cool whip 'til well blended. Pour into a Pam sprayed loaf pan or 9x13 pan. Freeze solid. To serve, cut into squares.

 

[moreluck]

Citrus Orange Roughy

6 ounces fresh or frozen orange roughy fillet
1/4 teaspoon finely shredded orange peel
1/4 cup orange juice
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon margarine or butter, melted
1/2 teaspoon sugar
1/8 teaspoon ground ginger
Dash salt
1/2 teaspoon cornstarch
6 to 8 fresh pea pods (optional)
Hot cooked rice (optional)
Citrus curls
Sliced almonds


Thaw fish, if frozen. In a small bowl combine orange peel, orange juice, water, lemon juice, margarine or butter, sugar, ginger, and salt.
Place fish on the unheated, lightly greased rack of a small broiler pan. Brush fish with some of the orange mixture. Broil fish 4 inches from heat until fish flakes easily when tested with a fork. (Allow 5 minutes for each 1/2 inch of thickness.) Remove from the oven; keep warm.
Meanwhile, in a small saucepan combine remaining orange mixture and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
If using pea pods, steam them over boiling water about 4 minutes or until crisp-tender. To serve, arrange fish, pea pods, and rice on a plate. Spoon over orange sauce. Garnish with citrus curls and sliced almonds. Makes 1 serving.

 

[moreluck]

Buttermilk Battered Chicken

Serve this southern-inspired chicken with coleslaw and cornbread for a truly regional meal.
Makes 4 servings.

2/3 cup unbleached all-purpose flour

1 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon paprika

1 cup buttermilk

2 tablespoons olive or vegetable oil

2 tablespoons Dijon mustard

6 bone-in chicken breast halves, skinned

Preheat the oven to 400 degrees friend. Coat a baking sheet with cooking spray.

In a shallow bowl, combine the flour, salt, thyme, and paprika. Stir in the buttermilk, oil, and mustard until blended.

Dip the chicken into the batter until evenly coated. Place on the prepared baking sheet.

Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170 degrees and the juices run clear.

 

[moreluck]

Go Tell Your Neighbor Cake

Bottom Layer:
1 box yellow cake mix
1 egg
1/2 cup butter, softened
1 (8oz.) cream cheese

Top Layer:
2 eggs
1 box (16oz.) powdered sugar
1 (8oz.) cream cheese

Mix bottom layer ingredients well with mixer and spread in bottom of lightly buttered/floured 9 x 13 inch pan, pressing mixture down.

Mix top layer ingredients with mixer and spread over the bottom layer in pan.

Bake at 350 degrees for 45 mins. Edges may be slightly higher than the center.

Remove and let cool before slicing into bars.

 

[moreluck]

Sicilian Beans

2 - 1 lb. cans cannellini beans or white navy beans (drained)
4 hot Italian sausages sliced
2 large onions ,chopped
2 large cloves garlic, crushed
6 (1") strips orange rind (optional)
1/2 tsp. pepper
2 tsps. salt
4 large ripe tomatoes peeled and coarsely chopped
2 bay leaves crumbled
1 tsp. thyme
1 tsp. basil
10 tsps. instant beef broth

In large skillet, brown sausage and put aside when cooked through. Saute onion & garlic in same skillet. Stir in rest of ingredients (except beans) and bring to a boil. Carefully stir in beans; cover and simmer 30 mins. to blend flavors. Stir frequently to prevent scorching.

 

[moreluck]

Root Beer Float Cake

Ingredients:
1 box yellow cake mix
1 can (12 ounce size) root beer, divided (see glaze)
1/4 cup vegetable oil
3 eggs
***GLAZE***
1/2 cup confectioners' sugar
3 tablespoons root beer
Directions:
Preheat oven to 350 degrees friend. Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, root beer (minus the amount needed for the glaze), oil and eggs until smooth.

Pour batter into the prepared pan. Bake for 35 to 40 minutes, until a toothpick inserted comes out clean.

Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely

Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.

To make the Root Beer Glaze: combine the confectioners sugar and root beer. Beat until smooth.

NOTE: Can substitute Cream Soda for Root Beer

 

[moreluck]

Peanut Butter Pork Chops

Thick center cut pork chops (3/4 to 1 ")
Creamy style peanut butter
Progresso unseasoned bread crumbs
Good seasoning blend to taste(Season-All or Paul Prudhomme)
Garlic powder to taste
pepper to taste
Dried parsley flakes

Preheat oven to 350-375 degrees.
Baking dish size determined by the number of chops. Prepare glass dish with Pam.
Spread a light layer of peanut butter over both sides of chops.
season with your blend, garlic powder & pepper. Dip chops in bread crumbs.
Place prepared chops in dish. Bake 45-50 mins. Check for doneness bu cutting into a chop.
This recipe is not an exact science... there's lots of latitude

 

[moreluck]

Pasta Mezzanotte

salt
1 lb dried angel hair pasta
1/2 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 tablespoon red pepper flakes
1/4 cup minced fresh parsley leaves
1/2 cup freshly grated parmigiano-reggiano cheese

1. Bring a large pot of water to the boil.
2. Add a generous amount of salt to the water and then add the pasta.
3. Cook the pasta, according to package directions, until al dente.
4. Drain pasta and set aside; it will only take a few minutes to prepare sauce.
5. Heat olive oil in a medium skillet over medium-heat.
6. Add garlic and red pepper flakes, and saute until fragrant and garlic is just beginning to turn golden.
7. DO NOT LET GARLIC BURN!
8. Add pasta to skillet, and then add parsley and cheese.
9. Toss together until the pasta is coated with sauce.
10. Serve immediately.

 

[moreluck]

Shredded Beef Sandwiches


Ingredients:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
3 cloves garlic, thinly sliced
1 can (10 1/2 oz. size) tomato soup
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste
Directions:
Trim fat from beef and cut into 4 or 5 large chunks to fit in crockpot. Combine remaining ingredients and pour over beef. Cook in crock pot for 8 to 10 (4 to 5 on high) hours on low. Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 minutes to reduce and thicken. In the meantime shred beef with 2 forks or potato masher. Return thickened sauce to the beef in the crockpot. Keep warm and serve with buns and coleslaw.

 

[moreluck]

Black Forest Squares


Ingredients:
1 Devils food cake mix - 2 layer size
2 large eggs
19 ounces cherry pie filling
1 teaspoon almond flavoring
***ICING***
1 cup semisweet chocolate chips
2 tablespoons butter or margarine
1/4 cup of milk
1 cup powdered (confectioner's) sugar
Directions:
Combine first 4 ingredients in bowl. Mix with a spoon. Spread in greased 10 x 15 inch jelly roll pan. Bake in 350F oven for 25 to 30 minutes. Cool.
Place chocolate chips, butter and milk in saucepan. Heat and stir until chips are melted. Remove from heat. Stir in icing sugar. Spread over top of cake.

 

[moreluck]

Super Easy Garlic Chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
salt and pepper

1. Preheat oven to 500 degrees friend.
2. Season chicken breasts will salt and pepper.
3. In small saute pan, saute garlic with the oil until tender.
4. Remove from heat and stir in brown sugar. Mixture will be thick and paste-like.
5. Place chicken breasts in a foil-lined, greased baking dish and cover with the garlic and brown sugar mixture.
6. Bake uncovered for 15-30 minutes.

 

[moreluck]

Parma Rosa Sausage & Peppers

1/2 lb bulk sweet Italian sausage
1 large onion, sliced thinly
1 pepper, thinly sliced, any color
2 garlic cloves, minced
1 (1 1/3 ounce) package Knorr parma rosa sauce mix
1 1/2 cups milk
8 ounces pasta, cooked and well drained
freshly grated parmesan cheese
chopped fresh parsley
fresh ground black pepper

1. In a large skillet, brown sausage, breaking it up well for approximately 5 minutes.
2. Add onion and red pepper, cooking an additional 4 minutes or until vegetables are tender.
3. Add garlic and cook 1 minute more.
4. Blend sauce mix and milk.
5. Add to meat and vegetable mixture, bringing to a boil, stirring constantly.
6. Reduce heat to low and simmer for 3 minutes, while continuing to stir.
7. In a large serving bowl, toss hot pasta with the sauce and your desired amount of cheese. Garnish with parsley and freshly ground pepper.

 

[moreluck]

Caramel Chocolate Bars


Ingredients:
14 ounces caramels
2/3 cup Evaporated milk
1 package Chocolate Cake Mix
12 tablespoons butter -- melted
1 cup semisweet chocolate chips


Directions:
Preheat oven to 350F. Grease a 13x9x2-inch pan. Combine caramels and 1/3 cup of the evaporated milk in a heavy saucepan. Heat and stir until blended; keep warm.
Combine the dry cake mix, melted butter and remaining evaporated milk in a bowl; mix well. Spread half of the mixture in bottom of greased pan. Bake for 6 minutes. Immediately sprinkle chocolate chips over baked cake layer; drizzle with caramel mixture. Spread remaining cake batter evenly over top. Return to oven and bake 15 to 18 minutes more or until top is dry. Cool on rack; cut into bars.