1 (12 oz) frozen lemonade
1 (12 oz) frozen orange juice
3 cups sugar
5 cups water
10 more cups water
2 Tablespoons vanilla extract
2 Tablespoons almond extract
Boil together 1st 4 ingredients and let cool. Then add 10 more cups of water, vanilla and almond extract. Freeze until slushy and serve. Makes about 1 1/4 gallons.
Showing posts with label Mary. Show all posts
Showing posts with label Mary. Show all posts
3-Step Mini Cheesecakes
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 Oreo Chocolate Sandwich Cookies
1 Kiwi, peeled, cut into 6 slices
36 blueberries (about 1/2 cup)
12 raspberries or blackberries (about 1/3 cup)
1. Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
2. Place 1 cookie in bottom of each of 12 medium paper-lined muffin cups. Fill evenly with batter.
3. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours or overnight. Cut kiwi slices in half. Top each cheesecake with seasonal fruit just before serving.
***NOTE: Instead of the topping they suggest, I usually put chocolate shavings and a few raspberries on each one. But the possibilities for toppings are endless. For example, here is a cute Easter themed topping:
Almond Torte
1 1/2 Stick Margarine, Melted
1 1/2 Cups Sugar
1 Tsp. Almond Extract
Mix until creamy then add...
2 Beaten Eggs (1 at a time)
1 1/2 Cups Flour
Pinch of Salt
When mixed, pour in a 10" skillet lined with foil.
Pour 1/2 cup sliced almonds over the mixture and sprinkle with about 2 tablespoons Sugar.
Bake about 40 minutes in 350 degree oven (or until almonds are browned).
Remove and let sit 10 minutes. Lift out by foil lining and let sit until cool.
1 1/2 Cups Sugar
1 Tsp. Almond Extract
Mix until creamy then add...
2 Beaten Eggs (1 at a time)
1 1/2 Cups Flour
Pinch of Salt
When mixed, pour in a 10" skillet lined with foil.
Pour 1/2 cup sliced almonds over the mixture and sprinkle with about 2 tablespoons Sugar.
Bake about 40 minutes in 350 degree oven (or until almonds are browned).
Remove and let sit 10 minutes. Lift out by foil lining and let sit until cool.
Scotcheroos
1 cup sugar
1 cup corn syrup, light
1 cup peanut butter
6 cups rice Krispies
6 ounces chocolate chips
6 ounces butterscotch chips
1.In large saucepan combine sugar and corn syrup. Heat to dissolve and bring to a boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix well. Press into buttered 9x13 pan.
2.In small saucepan melt together chocolate and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool and cut into squares of desired size.
Mary
1 cup corn syrup, light
1 cup peanut butter
6 cups rice Krispies
6 ounces chocolate chips
6 ounces butterscotch chips
1.In large saucepan combine sugar and corn syrup. Heat to dissolve and bring to a boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix well. Press into buttered 9x13 pan.
2.In small saucepan melt together chocolate and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool and cut into squares of desired size.
Mary
Mary’s Fabulous Carrot Cake
Cake:
1¼ cups oil
2 cups sugar
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
4 eggs
1 lb carrots peeled and grated
1 cup pecans chopped
1 cup raisins
Filling:
1 cup sugar
¼ cup flour
1 cup heavy cream
¼ cup butter
¼ tsp salt
2 tsp vanilla
Frosting:
4 oz coconut
8 oz cream cheese
1 cup butter (room temperature)
3 cups powdered sugar
1 tsp vanilla
1.Preheat oven to 350 degrees. Combine oil and sugar and beat well. Mix dry ingredients in a separate bowl. Pour half of the dry ingredients into sugar mixture and blend. Alter between dry ingredients and eggs, mixing well after each addition. Stir in carrots, pecans and raisins. Pour into two separate, lightly oiled, cake pans (or one lightly oiled angel food cake pan). Bake in 350 oven for 1 hour 10 minutes. Cool upright in pan(s).
2.Make filling: combine sugar and flour in saucepan and gradually stir in cream. Add butter and salt. Cook over low heat until mixture simmers (30 minutes). Simmer for 2-3 minutes. Cool to lukewarm. Stir in vanilla. Cool completely or overnight.
3.Toast coconut 10 minutes at 350 degrees and cool. Combine cream cheese and butter, sugar, and vanilla until mixed. Refrigerate. Spread filling between layers (if using an angel food cake pan, cut cake into 2 or 3 layers). Frost all over and pat with toasted coconut.
Mary
1¼ cups oil
2 cups sugar
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
4 eggs
1 lb carrots peeled and grated
1 cup pecans chopped
1 cup raisins
Filling:
1 cup sugar
¼ cup flour
1 cup heavy cream
¼ cup butter
¼ tsp salt
2 tsp vanilla
Frosting:
4 oz coconut
8 oz cream cheese
1 cup butter (room temperature)
3 cups powdered sugar
1 tsp vanilla
1.Preheat oven to 350 degrees. Combine oil and sugar and beat well. Mix dry ingredients in a separate bowl. Pour half of the dry ingredients into sugar mixture and blend. Alter between dry ingredients and eggs, mixing well after each addition. Stir in carrots, pecans and raisins. Pour into two separate, lightly oiled, cake pans (or one lightly oiled angel food cake pan). Bake in 350 oven for 1 hour 10 minutes. Cool upright in pan(s).
2.Make filling: combine sugar and flour in saucepan and gradually stir in cream. Add butter and salt. Cook over low heat until mixture simmers (30 minutes). Simmer for 2-3 minutes. Cool to lukewarm. Stir in vanilla. Cool completely or overnight.
3.Toast coconut 10 minutes at 350 degrees and cool. Combine cream cheese and butter, sugar, and vanilla until mixed. Refrigerate. Spread filling between layers (if using an angel food cake pan, cut cake into 2 or 3 layers). Frost all over and pat with toasted coconut.
Mary
Apple Slab Pie
We prefer an 18 by 13-inch nonstick baking sheet for this pie. If using a conventional baking sheet, coat it lightly with cooking spray. You will need 4 ounces of animal crackers.
Serves 18 to 20
Pie:
8 Granny Smith apples (about 3½ pounds), peeled, cored, and sliced thin
8 Golden Delicious apples ( about 3½ pounds), peeled, cored, and sliced thin
1½ cups granulated sugar
½ teaspoon salt
1½ cups animal crackers
2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust
4 tablespoons unsalted butter, melted and cooled
6 tablespoons Minute tapioca
2 teaspoons ground cinnamon
3 tablespoons lemon juice
Glaze
¾ cup reserved apple juice (from filling)
2 tablespoons lemon juice
1 tablespoon unsalted butter, softened
1¼ cups confectioners’ sugar
1.For the pie: Combine apples, 1 cup sugar, and salt in colander set over large bowl, let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve ¾ cup juice.
2.Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
3.Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use for to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
4.For the glaze: While pie is cooling simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to ¾ cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners’ sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer.
Mary
Serves 18 to 20
Pie:
8 Granny Smith apples (about 3½ pounds), peeled, cored, and sliced thin
8 Golden Delicious apples ( about 3½ pounds), peeled, cored, and sliced thin
1½ cups granulated sugar
½ teaspoon salt
1½ cups animal crackers
2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust
4 tablespoons unsalted butter, melted and cooled
6 tablespoons Minute tapioca
2 teaspoons ground cinnamon
3 tablespoons lemon juice
Glaze
¾ cup reserved apple juice (from filling)
2 tablespoons lemon juice
1 tablespoon unsalted butter, softened
1¼ cups confectioners’ sugar
1.For the pie: Combine apples, 1 cup sugar, and salt in colander set over large bowl, let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve ¾ cup juice.
2.Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
3.Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use for to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
4.For the glaze: While pie is cooling simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to ¾ cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners’ sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer.
Mary
Millionaire Popcorn
Makes 10 cups
Prep: 10 min., Stand: 15 min.
Find the edible gold dust at cake or party supply stores.
1 (3.3-oz.) bag butter-flavored microwave popcorn, popped
1 cup salted mixed nuts
1 cup dried cranberries
1 (12-oz.) package white chocolate morsels
1/2 teaspoon ground cinnamon
Edible gold dust (optional)
1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.
2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.
3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust. Break into pieces; serve immediately, or store in an airtight container up to 3 days.
Mary
Prep: 10 min., Stand: 15 min.
Find the edible gold dust at cake or party supply stores.
1 (3.3-oz.) bag butter-flavored microwave popcorn, popped
1 cup salted mixed nuts
1 cup dried cranberries
1 (12-oz.) package white chocolate morsels
1/2 teaspoon ground cinnamon
Edible gold dust (optional)
1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.
2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.
3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust. Break into pieces; serve immediately, or store in an airtight container up to 3 days.
Mary
Toasted Turkey and Brie Sandwiches
Yield: 4 servings
4 sourdough English muffins, split and toasted
4 teaspoons honey mustard
2 cups shredded cooked turkey breast (about ½ pound)
¼ cup thinly sliced red onion
5 ounces Brie, sliced
1/4 teaspoon salt
¼ teaspoon ground black pepper
½ cup trimmed arugula
Preheat broiler.
Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves, top each with ½ cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.
Mary
4 sourdough English muffins, split and toasted
4 teaspoons honey mustard
2 cups shredded cooked turkey breast (about ½ pound)
¼ cup thinly sliced red onion
5 ounces Brie, sliced
1/4 teaspoon salt
¼ teaspoon ground black pepper
½ cup trimmed arugula
Preheat broiler.
Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves, top each with ½ cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.
Mary
Swedish Meatballs
Yield: 4 servings
Total time: 37 minutes
2 (1-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
¾ teaspoon salt, divided
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
1 large egg white
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
1 (8-ounce) carton fat-free sour cream
2 tablespoons chopped fresh parsley
1.Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.
2.Place chicken in food processor, and pulse until ground. Add chicken, ½ teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1½-inch) meatballs.
3.Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan. Add the remaining ¼ teaspoon salt, chicken broth, and flour to pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.
Mary
Total time: 37 minutes
2 (1-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
¾ teaspoon salt, divided
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
1 large egg white
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
1 (8-ounce) carton fat-free sour cream
2 tablespoons chopped fresh parsley
1.Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.
2.Place chicken in food processor, and pulse until ground. Add chicken, ½ teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1½-inch) meatballs.
3.Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan. Add the remaining ¼ teaspoon salt, chicken broth, and flour to pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.
Mary
Straw and Hay Alfredo with Roasted Asparagus
Yield: 8 servings
2 cups 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon butter
3 garlic cloves, minced
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
Cooking spray
8 ounces uncooked whole wheat spaghetti
8 ounces uncooked spaghetti
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper.
1.Preheat oven to 425 degrees.
2.Combine first four ingredients in a blender; process until smooth.
3.Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4.Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425 degrees for 10 minutes or until browned, stirring once.
5.Cook both pastas according to package directions, omitting salt and fat; drain well.
6.Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add olive oil and pepper; toss gently. Serve immediately.
Mary
2 cups 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon butter
3 garlic cloves, minced
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
Cooking spray
8 ounces uncooked whole wheat spaghetti
8 ounces uncooked spaghetti
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper.
1.Preheat oven to 425 degrees.
2.Combine first four ingredients in a blender; process until smooth.
3.Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4.Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425 degrees for 10 minutes or until browned, stirring once.
5.Cook both pastas according to package directions, omitting salt and fat; drain well.
6.Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add olive oil and pepper; toss gently. Serve immediately.
Mary
Slow Cooker Southwestern Pork Burritos
12 servings
Prep: 15 min Cook: 10 hr
2½-pound well-trimmed pork boneless shoulder roast
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
¼ teaspoon salt
12 flour tortillas (8 to 10 inches in diameter)
Assorted toppings ( such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired
1.Place pork in 3½- to 4-quart slow cooker.
2.Place tomatoes, tomato paste, honey, garlic, chili powder and salt in blender. Cover and blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
3.Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
4.Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Stir pork into sauce in slow cooker. To serve, spoon filling onto tortillas; roll up and serve with toppings.
Mary
Prep: 15 min Cook: 10 hr
2½-pound well-trimmed pork boneless shoulder roast
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
¼ teaspoon salt
12 flour tortillas (8 to 10 inches in diameter)
Assorted toppings ( such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired
1.Place pork in 3½- to 4-quart slow cooker.
2.Place tomatoes, tomato paste, honey, garlic, chili powder and salt in blender. Cover and blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
3.Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
4.Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Stir pork into sauce in slow cooker. To serve, spoon filling onto tortillas; roll up and serve with toppings.
Mary
Slow Cooker Pizza Pork Chops
6 servings
Prep: 10 min Cook: 6 hr
6 pork loin chops, 1 inch thick (about 2¼ pounds)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (½ cup)
2 cups spaghetti sauce
4 cups cooked orzo pasta
1 cup shredded mozzarella cheese (4 ounces)
1.Remove excess fat from pork. Sprinkle pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Cook pork in oil about 5 minutes, turning once, until brown.
2.Place pork in 3½- to 6-quart slow cooker. Sprinkle onion over pork. Add spaghetti sauce.
3.Cover and cook on low heat setting 4 to 6 hours or until pork is very tender.
4.Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.
Mary
Prep: 10 min Cook: 6 hr
6 pork loin chops, 1 inch thick (about 2¼ pounds)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (½ cup)
2 cups spaghetti sauce
4 cups cooked orzo pasta
1 cup shredded mozzarella cheese (4 ounces)
1.Remove excess fat from pork. Sprinkle pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Cook pork in oil about 5 minutes, turning once, until brown.
2.Place pork in 3½- to 6-quart slow cooker. Sprinkle onion over pork. Add spaghetti sauce.
3.Cover and cook on low heat setting 4 to 6 hours or until pork is very tender.
4.Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.
Mary
Slow Cooker Mexican Beef Stew
6 servings
Prep: 5 min Cook: 11hr + 30 min
2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions (from 1-pound bag)*
1 teaspoon chili powder
1 envelope (1¼ ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
*Substitution: If you don’t have frozen small whole onions, also called pearl onions, you can substitute ½ cup chopped onion.
1.Mix beef, tomatoes, frozen onions and chili powder in 3½-to 4-quart slow cooker.
2.Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3.Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
Mary
Prep: 5 min Cook: 11hr + 30 min
2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions (from 1-pound bag)*
1 teaspoon chili powder
1 envelope (1¼ ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
*Substitution: If you don’t have frozen small whole onions, also called pearl onions, you can substitute ½ cup chopped onion.
1.Mix beef, tomatoes, frozen onions and chili powder in 3½-to 4-quart slow cooker.
2.Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3.Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
Mary
Slow Cooker Chunky Chicken Chili
6 servings
Prep: 5 min Cook: 9 hr + 15 min
2 pounds boneless, skinless chicken thighs
2 cans (14½ ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 envelope (1¼ ounces) mild chili seasoning mix
2 cans (15½ ounces each) black beans, drained
Sour cream, if desired
Cilantro, if desired
1. Place chicken in 3½- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Mary
Prep: 5 min Cook: 9 hr + 15 min
2 pounds boneless, skinless chicken thighs
2 cans (14½ ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 envelope (1¼ ounces) mild chili seasoning mix
2 cans (15½ ounces each) black beans, drained
Sour cream, if desired
Cilantro, if desired
1. Place chicken in 3½- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Mary
Slow Cooker Cheesy Italian Tortellini
4 to 6 servings
Prep: 15 min Cook: 8 hr + 15 min
½ pound ground beef
½ pound bulk Italian sausage
1 container (15 ounces) refrigerated marinara sauce
1cup sliced fresh mushrooms
1 can (14½ ounces) diced tomatoes with Italian herbs, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 cup shredded mozzarella cheese or pizza cheese blend (4 ounces)
1.Cook beef and sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until brown; drain.
2.Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.
3.Cover and cook on low heat setting 7 to 8 hours.
4.Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.
Mary
Prep: 15 min Cook: 8 hr + 15 min
½ pound ground beef
½ pound bulk Italian sausage
1 container (15 ounces) refrigerated marinara sauce
1cup sliced fresh mushrooms
1 can (14½ ounces) diced tomatoes with Italian herbs, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 cup shredded mozzarella cheese or pizza cheese blend (4 ounces)
1.Cook beef and sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until brown; drain.
2.Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.
3.Cover and cook on low heat setting 7 to 8 hours.
4.Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.
Mary
Pork Chops with Country Gravy
Pork Chops with Country Gravy
Yield: 4 servings
Total time: 40 minutes
¼ cup all-purpose flour (about 1 ounce)
¾ teaspoon salt
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
¼ teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about ¾ inch thick)
1 tablespoon butter
Cooking spray
1½ cups 1% low-fat milk
1.Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
2.Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
3.Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
Mary
Yield: 4 servings
Total time: 40 minutes
¼ cup all-purpose flour (about 1 ounce)
¾ teaspoon salt
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
¼ teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about ¾ inch thick)
1 tablespoon butter
Cooking spray
1½ cups 1% low-fat milk
1.Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
2.Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
3.Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
Mary
Polynesian Flank Steak
Turning the steak on the grill about every five minutes helps keep the marinade from scorching as the meat cooks. Garnish the serving platter with chopped green onions.
Yield: 6
1/3 cup pineapple juice
1/3 cup low-sodium soy sauce
¼ cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1 garlic clove, minced
1½ pounds flank steak
Cooking spray
1.Combine first 6 ingredients in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 3 hours, turning once.
2.Prepare grill.
3.Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turning and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.
Mary
Yield: 6
1/3 cup pineapple juice
1/3 cup low-sodium soy sauce
¼ cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1 garlic clove, minced
1½ pounds flank steak
Cooking spray
1.Combine first 6 ingredients in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 3 hours, turning once.
2.Prepare grill.
3.Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turning and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.
Mary
Pasta Carbonara
Hands-on time: 25 minutes Total time: 25 minutes
1 pound linguine or spaghetti
6 strips bacon, diced
4 egg yolks
1 cup grated Parmesan
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup fresh flat-leaf parsley, chopped
Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesean to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.)
Mary
1 pound linguine or spaghetti
6 strips bacon, diced
4 egg yolks
1 cup grated Parmesan
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup fresh flat-leaf parsley, chopped
Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesean to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.)
Mary
Pasta Carbonara
Hands-on time: 25 minutes Total time: 25 minutes
1 pound linguine or spaghetti
6 strips bacon, diced
4 egg yolks
1 cup grated Parmesan
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup fresh flat-leaf parsley, chopped
Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesean to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.)
Mary
1 pound linguine or spaghetti
6 strips bacon, diced
4 egg yolks
1 cup grated Parmesan
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup fresh flat-leaf parsley, chopped
Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesean to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.)
Mary
Maple-Roasted Chicken with Sweet Potatoes
Serves 4
Hands-on time: 15 minutes Total time: 1 hour, 40 minutes
1 3½- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme
1. Heat oven to 400 degrees. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
2. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Mary
Hands-on time: 15 minutes Total time: 1 hour, 40 minutes
1 3½- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme
1. Heat oven to 400 degrees. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
2. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Mary
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