Angie's Baked Chicken

angie's baked cheddar chicken recipe


2 ea Chicken breasts, halved   
1 c  Fresh bread crumbs 
1/2 ts Onion powder 
1/2 ts Garlic powder 
1/4 ts Cayenne pepper* 
1/8 ts Ground ginger 
1/3 c  Plain low-fat yogurt

*Use less if you don't like it quite so hot.


Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.Rinse chicken and pat dry.

In a shallow pan, combine  the bread crumbs, onion powder, garlic powder, cayenne pepper and ginger.

Dip chicken in yogurt, then into crumb mixture.

Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender.

Place in the fridge overnight to chill chicken completely before packing to take on picnic.
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Japanese Eggplant with Sesame-Ginger Glaze

japanese eggplant grill recipe


1 tb Apple cider vinegar   
1 tb Soy sauce   
3 tb Sesame oil   
1 tb Sugar   
2 tb Minced fresh ginger   
3 Garlic cloves; minced   
8 sm Japanese eggplant (4 oz ea.)         
-- halved lengthwise   
2 tb Oil         
Freshly ground black pepper   
2 Scallions; minced


Whisk together vinegar, soy sauce, sesame oil, sugar, ginger and garlic in a small bowl.

Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste.

Prepare barbecue grill (medium heat). Place eggplant, cut side down, on grill and let cook 5 minutes. Turn eggplant and brush with glaze; continue cooking until eggplant is very soft.

Transfer eggplant to serving platter and drizzle with more glaze.

Sprinkle with minced scallions and serve.
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Angie's Barbecue Sauce

bbq sauce recipe easy


3/4 c  Minced Onion   
1 c  Cider Vinegar   
3 tb Brown Sugar   
1 tb Worchestershire Sauce   
1 ts Chili Powder   
1 ts Hot Sauce


Place onion in a 1 quart glass measure; microwave, uncovered, on high for about 2 minutes or until tender.

Add the remaining ingredients; stir well.

Cover with wax paper; microwave on high for 10 to 12 minutes. Stir every 3 minutes.

Serve with chicken, beef, pork or lamb.
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BBQ Salmon with Sun-Dried Tomato Salsa

grilled salmon tomato salsa recipe


2 lb Boneless, skinless salmon fillet   
2 tb Olive oil   
2 tb Lemon juice   
2 tb Chopped fresh herbs*           
Salt and pepper to taste
------Sun-dried Tomato Salsa----- 
1/2 c  Sun-dried tomatoes 
1/2 c  Chopped black olives   
2 cl Garlic   
1 tb Chopped fresh basil   
2 tb Olive oil   
1 tb Balsamic vinegar

*dill, tarragon, mint, thyme


Place salmon on oiled foil. Sprinkle with lemon juice, herbs, salt and pepper and remaining oil. Enclose with foil. Place on grill and close lid.

Grill for 8 to 12 minutes or until white juices just begin to appear.

For Sun-dried Tomato Salsa: Chop tomatoes, olives, garlic and basil by hand or in a food  processor until chunky. Stir in olive oil and balsamic vinegar. Makes about 3/4 cup.

Remove salmon from grill, unwrap, slide onto serving platter and serve with the salsa.
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Grilled Asparagus With Lemon Dip

grilled asparagus with lemon


2 tb Olive oil   
1 lb Asparagus, ends broken off
Salt and freshly ground pepper
------Lemon Dip----------- 
1/4 c  Mayonnaise   
1 ts Grated lemon rind   
2 tb Lemon juice           
Salt and Freshly ground pepper


Preheat grill to high.

Brush oil on asparagus. Place across grill and  cook for 2 to 3 minutes per side or until crisptender. Season with salt and pepper.

Lemon Dip: Combine the mayonnaise, lemon rind, and lemon juice.  Add salt and pepper to taste.
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Sirloin Steak with Grilled Bell Peppers

sirloin steak bell pepper recipes


2 lb Top sirloin steak   
1 Large green, red, and yellow pepper   
1 tb Oil   
1 tb Lemon pepper   
1 ts Salt


Cut peppers in half lengthwise; trim and remove seeds. Cut each half into thirds.

Combine oil and lemon pepper; brush over peppers.

Place sirloin steak and peppers on grid over ash-covered coals.

Broil 16 to 20 minutes, turning steak once and the peppers occasionally. Season steak and peppers with salt.

Carve steak into thin slices and serve with the grilled peppers.
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Grilled Sesame Chicken Breast

grilled sesame chicken breast recipe


1 tb Brown Sugar   
3 tb Soy Sauce   
1 ts Sesame seeds   
2 cl Garlic; chopped 
1/8 ts Black pepper; Fresh   
4 oz Chicken breast halves;         
- with skin removed


Combine the brown sugar, soy sauce, sesame seeds, garlic, and black pepper in a shallow dish. Mix well. Add chicken, turning to coat.

Cover and marinate in the refrigerator at least  2 hours.  Remove chicken from marinate. Put the marinade aside.

Grill 4 to 5 inches from medium-hot coals for 15 inches.  Turn and baste frequently with reserve marinade. Serves 4.
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Fourth of July Turkey Potato Salad

fourth of july turkey potato salad recipe

(Serves 8-10)


1 lb Norbest smoked turkey breast, cubed
1 lb potatoes, cooked, cubed
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
1/2 cup plain yogurt
1/4 cup mayonnaise
1/4 cup cilantro, chopped
1 tsp Dijon-style mustard
1/2 tsp salt
1/2 tsp pepper


Combine first 5 ingredients in a large bowl. In a small bowl combine other ingredients, then fold into turkey mixture. Chill 1-2 hours and serve with fresh cilantro sprigs as garnish.
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Red, White, and Blue Ice Cream Pie

red, white and blue ice cream pie recipe


We have a strong affinity for ice cream pies because of how so easy they are to make. This pie is also gorgeous to look at and very cool and refreshing, making it the perfect finish to a great summer meal. Don't be afraid to use this recipe all summer long, it is too good to save just for the Fourth of July.

Prepared shortbread piecrust
1 pint softened blueberry and cream ice cream
2 cups sliced strawberries, divided
1 pint softened strawberry ice cream
2 cups blueberries, divided
1 cup sweetened whipped cream or whipped topping


Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust. Top with half of the sliced strawberries. Freeze for one hour. Top with the strawberry ice cream and smooth to form an even layer. Top with half of the blueberries. Freeze for two hours. Top with the whipped cream or topping and the remaining berries. Serve immediately, or cover and freeze for up to 48 hours before serving. Let the pie sit in the refrigerator for 30 minutes before cutting and serving.

Makes 8 servings.

Preparation Time: 15 minutes
Freezing Time: 3 hours
Total Time: 3 hours, 15 minutes
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Fireworks Grilled Chicken with Quick-Fix Orange Barbecue Glaze Recipe

fireworks grilled chicken with quick-fix orange barbecue glaze recipe

Serves 6

Two secrets for great barbecued chicken: First, choose smaller birds and use a cleaver to cut them up yourself, which results in uniformly-sized pieces that stand a better chance of cooking through on the grill before the sweet-hot glaze scorches. And second, start with top-notch purchased barbecue sauce for convenience, but customize it for a little extra backyard flair. This tangy, tender chicken is good hot, warm or at room temperature, depending on the rest of your cookout schedule.


For Glaze:

1 1/2 cups purchased hickory smoke-flavored barbecue sauce
1 6-ounce container frozen orange juice concentrate, thawed
2 tablespoons soy sauce
2 tablespoons medium-dry sherry
1 tablespoon whole-grain mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 garlic cloves, peeled, crushed through a press
1/2 teaspoon dried thyme, crumbled

For Chicken:

2 small chickens, about 6 1/2 pounds total
Canola oil, for the grill rack


FOR GLAZE: Mix all ingredients in a medium bowl. The glaze can be prepared up to 3 days in advance, if desired. Cover and chill. Return to room temperature before using.

FOR PREPARING CHICKEN: Set one of the chickens up on its tail end, with its back towards you. With a sharp cleaver, cut downwards along both sides of the backbone and through the thigh joints. Reserve the backbone for another use. Cut off the wings. Cut off the legs and separate the drumsticks from the thighs. Split the breasts along the breastbone, then cut each breast half crosswise in half again. Repeat with the remaining chicken. You should have 20 smallish pieces of chicken, about equally assorted between light and dark meat.

TO GRILL CHICKEN: Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium. Position grill rack about 6 inches above heat source.

When the grill is ready, lightly oil the rack. Lay chicken pieces on the rack, cover and grill 5 minutes. Turn, cover and grill for another 5 minutes. Brush the chicken with some of the glaze, turn and grill for 5 minutes. Continue brushing chicken with glaze and turning it every 5 minutes until the glaze is used up, and the chicken is cooked through while remaining moist, 25 to 30 minutes total grilling time for white meat, 30 to 35 minutes total grilling time for dark meat.

TO SERVE: Transfer to a platter and season lightly to taste with salt and pepper. Serve hot, warm or at room temperature.
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Tangy Barbecued Corn

bbq grilled corn recipe


4 ears shucked fresh corn
1 tsp sugar
1/4 cup milk
barbecue sauce


In a large saucepan, heat water to a rapid boil. Add sugar and milk. Carefully place corn in water and boil for 2 minutes. Remove from water and place on aluminum foil.

Slather each ear in barbecue sauce. Wrap each ear in foil and transfer to grill. Cook over medium high fire for 5 to 7 minutes. Be sure to rotate corn at least twice.
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Spicy Onion Burgers

spicy onion burgers recipe


1 1/2 lb. ground beef
1/2 cup Pace® Picante Sauce
1 pouch Campbell's® Dry Onion
Soup and Recipe Mix
6 hamburger rolls
Lettuce leaves
Tomato slices
Avocado slices


GREASE and preheat George Foreman Grill. MIX thoroughly beef, picante sauce and soup mix. Shape firmly into 6 patties, 1/2" thick each. GRILL patties 4 or 5 minutes or until done. SERVE in rolls with lettuce, tomato, avocado and additional picante sauce. Serves 6. Top vanilla ice cream with strawberries, raspberries and blueberries for a redwhite-and-blue dessert.
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Chocolate Kit Kat Bar

kit kat chocolate bar recipe

8 1/2 ounces milk chocolate chips
8 1/2 ounces peanut butter, creamy
5 ounces corn flakes, crushed lightly


12 ounces butter
12 ounces confectioners' sugar
2 ounces cocoa powder
5 ounces semisweet chocolate
4 pasteurized egg yolks
2 cups heavy cream


1 ounce granulated sugar
2 cups heavy cream
20 ounces semisweet chocolate
Egg yolks

Crust: Line a 9 x 13-inch cake pan with parchment paper. Melt milk chocolate in a double boiler. Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well. Spread mixture evenly into prepared pan and cool in refrigerator.

Mousse: Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy. Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate. Continue mixing and add egg yolks, one at a time, beating well after each addition. Fold in heavy cream that has been beaten to firm peak. Mix well to incorporate, leaving no white streaks in the chocolate. Spread mousse over crust. Chill about 2 hours, until set.

Cut into desired size bars (1 x 4 1/2-inch cuts will yield about 2 dozen bars). with a sharp knife dipped in hot water. Place bars on a cooling rack that has been placed over a clean baking sheet. If bars are soft, place rack in freezer until ganache is ready. (Bars may be completed at this time or coated with ganache.)

Ganache: Melt chocolate in double boiler. Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat (be careful not to scorch the cream). Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted. Strain mixture to remove any pieces of unmelted chocolate. Let cool for about 1 hour.

Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
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4th of July Red White & Blue American Pie

4th of july red white and blue american pie recipe


Red, White & Blue American Pie

1 ea 10" pastry or graham cracker
1 cn 21 oz. Blueberry pie filling
1 pk 8 oz. pkg. cream cheese
1 c powdered sugar,sifted
1 pk 12 oz. whipped topping
1 cn 21 oz. Tart cherry filling


Bake 10" pie pastry; let cool to room temperature.

Pour blueberry pie filling into shell; refrigerate for 30 minutes.

Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping.

Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes.

Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.
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4th of july pie recipe


6 c. fresh fruit: bananas, blueberries, raspberries, strawberries
1/2 c. sugar
2 tbsp. cornstarch
1/2 c. prepared lemonade


Use a prepared graham cracker pie crust. Add all the fruit except raspberries. For the glaze, boil the sugar, cornstarch and lemonade until thick. Cool a bit. Pour over fruit in pie crust. Add raspberries to the pan of glaze and stir to use the last of the glaze. Add to the rest of the fruit. Top with Ready Whip, Cool Whip or whipped cream.
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Macaroni Salad

classic macaroni salad recipe


1 pkg. shell macaroni (cooked)
1 med. green pepper, chopped
1 sm. can pimiento, chopped
1 med. onion, chopped
1 c. sweet pickles, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise
1 tbsp. vinegar
1/4 c. sugar
Salt and pepper to taste


Mix all ingredients. Ready to eat, but I like to let it set for a few hours or overnight for better flavor.
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Aunt Carol's July 4th Kosher Coleslaw

kosher coleslaw ingredients


Amount Measure Ingredient -- Preparation Method
2 cups shredded red cabbage
2 cups shredded cabbage
2 carrots -- shredded
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup mayonnaise
1/4 cup fresh lemon juice
1 teaspoon garlic powder


Place cabbage and carrots in a nonreactive mixing bowl. Add salt, pepper, mayonnaise, lemon juice and garlic powder. Mix well.
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4th Quarter Pick Me Up Cinnamon Kahlua Shake

kahlua coffee milkshake recipe

Serves six


2 cups milk, very cold
1/2 gallon vanilla ice cream (or coffee)
1/2 teaspoon cinnamon, plus extra for garnish
1 cup coffee liqueur, such as Kahlua or Tia Maria
Whipped cream


Use a blender and process in two batches. Add half of all the ingredients to the blender, except for the whipped cream. Blend until thick and uniform. Pour into chilled mugs or cups. Top with whipped cream and an extra sprinkling of cinnamon. Repeat with the remaining ingredients.
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4th of July Sloppy Joes

easy sloppy joe recipe tomato sauce


1 bunch celery, chopped
1 medium onion, chopped
2 Tbs. butter
2 Tbs. vinegar
2 Tbs. brown sugar
4 Tbs. lemon juice
1 cup ketchup
1/2 tsp. chopped parsley
1/2 Tbs. prepared mustard
1/2 cup water
3 Tbs. Worcestershire sauce
Salt and pepper to taste
Small can of tomato sauce
1/2 tsp. Tabasco sauce
Quart tomatoes
8 to 10 lbs. ground beef


Brown celery and onion in butter. Add ground beef. Brown and add remaining ingredients. Simmer slowly several hours.
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Potatoes and Onion on The Grill

grilled onions and potatoes in foil recipe


8 potatoes, quartered and sliced 1/4 inch thick
2 red onion, sliced or sweet onions vadila
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1/4 cup butter


1. Preheat grill for indirect heat.

2. Measure out 2 or 3 sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place potatoes and onion in the center, sprinkle with salt and pepper, and add butter or margarine. Wrap into a flattened square, and seal the edges.

3. Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
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4th of July or Flag Day Stars and Stripes Cake

4th of july stars and stripes cake

Serving Size: 12


1 package Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy or Whipped vanilla ready-to-spread frosting
1/3 cup blueberries
1 pint strawberries


Preheat oven to 350ºF; (metal or glass pan). Grease (or lightly spray with cooking spray) bottom only of 13x9x2-inch rectangular pan. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pan.) Cool completely, about 1 hour. Frost with frosting. Arrange berries on frosted cake to create flag design. Serve immediately.
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4th of July Fiesta Salad

4th of july fiesta salad recipe

3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon cumin
1/2 teaspoon chile powder
salt & pepper to taste
cayenne to taste
1 small clove garlic -- mashed
2 cans whole kernel corn, drained
2 cans black beans, drained and rinsed
1 red bell pepper, diced medium
2 roma tomatoes, diced
1/2 red onion, finely chopped
4 green onions, chopped
3 T cilantro, finely chopped


Combine first seven ingredients to make the dressing, add remaining ingredients and toss gently. Let sit for at least four hours before serving.

Short Cut: You can omit the tomatoes, green onions and cilantro and add about three or four tablespoons prepared salsa to the salad. It tastes almost the same, but it looks much.
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Hot Potato Salad

hot potato salad recipe with bacon


8 potatoes
1 stalk celery, diced
2 eggs, hard boiled, sliced
1 onion, minced
4 slices bacon, diced
2 eggs, well beaten
1 c sugar
1/4 ts mustard, dry
1 tb parsley, minced
1/2 ts salt
1/4 ts pepper
1/2 c vinegar
1/2 c water, cold


Boil potatoes in their jackets. When soft, peel and dice. Add the celery, eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs; add the sugar, dry mustard, parsley, salt, pepper, vinegar, and water. Mix well. Pour egg mixture into small amount of hot bacon fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly.
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4th of July Chocolate Cake

4th of july chocolate cake recipe

Delicious and Festive!


1 cup sour cream
4 large eggs
1/2 cup vegtable oil
1 pkg. instant banana cream pudding mix
1 pkg. devil's food cake mix
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1/2 cup cinnamon-flavored chips
1 can vanilla whipped frosting
Red and blue food coloring


Heat oven to 350 degrees F.

Using an electric mixer, beat sour cream, eggs, vegtable oil, pudding mix, and cake mix with 1/2 cup water on medium speed 3 minutes.

Fold in pecans, chocolate chips, and cinnamon chips.

Pour into a greased and floured 12-cup Bundt pan.

Bake 55 min. Cool 10 min.

Unmold; allow to finish cooling.

Melt half of the frosting in microwave on high power 30 sec.

Pour over cake; cool.

Divide remaining frosting and tint with food coloring.

Heat in microwave 15 sec.

Drizzle over cake.

Preparation Time: 75 min.

Serves: 12
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4th of July Beans

4th of july beans recipe


1 lb. lean ground beef, browned and drained
1 pkg. onion soup (Lipton)
1/2 cup water
2 (1 lb. 12 oz.) cans B&M beans
1 cup ketchup
2 Tbs. mustard
2 tsp. vinegar
2 Tbs. brown sugar
Partially cooked bacon (optional)


Brown ground beef, add all other ingredients and top with bacon. Cook at 400 for 20 minutes or at 325 for 40 minutes.
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Cranberry Bread

cranberry bread recipe


2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup margarine -- melted
1 egg -- beaten
1 teaspoon orange peel -- grated
3/4 cup cranberry juice
1 1/2 cups raisins
1 1/2 cups cranberries -- fresh, pulped


Blend all ingredients. Mixture will be lumpy. Pour into a greased loaf pan. Bake in a pre-heated 350 oven for 1 hour, 15 minutes, or until lightly browned on top.
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4th of july jello mold recipe


1 (3 oz.) pkg. strawberry Jell-O
1 can sliced peaches
1 c. boiling water
1 c. liquid from peaches

Mix Jell-O, juice and water. Chill until slightly thickened. Line the bottom of 2 quart mold with drained peaches. Pour thickened Jell-O over peaches. Chill until firm.


1 (3 oz.) pkg. lemon Jell-O
1 can crushed pineapple, drained
1 c. sour cream or plain yogurt
1 c. juice from pineapple

Boil pineapple juice. Mix with Jell-O. Chill until slightly firm. Add fruit and sour cream or plain yogurt. Blend. Pour over first layer. Chill until firm.


1 (3 oz.) pkg. black raspberry Jell-O
1 can blueberries, well drained
1 c. boiling water
Juice from blueberries

Mix water, Jell-O and blueberry juice. Chill until thickened. Add berries. Mix. Pour over second layer. Chill until firm. Serves 10-12.
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hot dog sauce recipe


1 tbsp. brown sugar
1/4 tsp. paprika
2 tbsp. lemon juice or vinegar
1 lg. chopped onion
1/4 green pepper, chopped
3 lb. ground beef
1/2 c. oil
1 lg. can tomato sauce
1 c. catsup or chili sauce
4 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tsp. hot sauce
1 tsp. salt
1/4 tsp. pepper
2 tbsp. mustard seed


Saute onion, green pepper and beef until color changes; add remaining ingredients. Simmer for 45 minutes to 1 hour in 3-quart electric saucepan.
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4th of July Deviled Eggs

4th of july deviled eggs recipe


3 ea Large Hard Cooked Eggs
2 tb Mayonnaise or Salad Dressing
1/2 ts Prepared Mustard
1 ea Dash Of Pepper
1 ds Paprika


Cut eggs lengthwise into halves. Slip out yolks and mash with a fork.

Mix together the mayonnaise, mustard, and pepper. Fill eggs with the yolk mixture, heaping it up lightly. Sprinkle paprika over filled eggs. Devilled eggs are probably the best part of any picnic.
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4th of July Cake

4th of july cake recipes


1 baked angel food cake
1 pint heavy cream
1/2 cup sugar
1 tsp. vanilla
1-1/2 cups blueberries
1 1/4 cups sliced strawberries


Slice cake into 3 layers. Whip cream, adding vanilla and sugar as it thickens. Spread cream between layers, saving enough for top and sides. On top of 1st layer, sprinkle 3/4 cup blueberries. Add 2nd layer, topping with 3/4 cup sliced strawberries. Top with 3rd layer. When cake is frosted with remaining whipped cream, sprinkle with a few berries and put others around bottom edge. Chill before serving.
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Blackberry Barbecue Sauce

blackberry bbq sauce recipe


1/2 c. blackberry preserves
1 1/2 c. ketchup
2 Tbsp. brown sugar
1/8 tsp. cayenne pepper
1/4 tsp. mustard powder
2 Tbsp. red wine vinegar


Mix all together. Coat meat and grill.
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4th of july 4 bean casserole recipe


8 strips bacon
4 onions, sliced thin
2 (28 oz.) cans baked beans
1 (16 oz.) can butter beans, drained
1 (16 oz.) can pinto beans, drained
1 (16 oz.) can lima beans, drained


1/2 c. vinegar
1 tsp. garlic salt
1 tsp. salt
1 tsp. dry mustard
1/2 c. brown sugar


Partially fry bacon. Remove from pan and saute onions until soft. Drain. Place beans in a large casserole. Blend sauce ingredients and simmer 3 minutes. Mix with beans and bake at 350 degrees for 1 hour.
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make friendship cookies

Yield: 1 Servings

2 1/4 c Unsifted all-purpose flour
3/4 c Vegetable oil
1/2 c Sugar
1 Egg
1/4 c Pure maple syrup
1/4 c Sorghum molasses
2 ts Baking soda
1 ts Ground ginger
1/2 ts Cinnamon
1/2 ts Ground cardamom
1/4 ts Salt
Additional sugar for coating


1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready.

2. Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. Beat on low speed until combined. Refrigerate to firm dough slightly, about 20 minutes.

3. Roll into large balls, using 1/4 cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft). Roll in additional sugar to coat. Arrange on baking sheet, spacing them 3 inches apart.

4. Bake until set, about 15 minutes for large cookies and 10 minutes for smaller ones. Cool on baking sheet 1 minute before transferring to wire rack to cool.
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Pork Fillet

how to cook pork fillet


A pork fillet weighing about 675 g will serve four as a barbecue dish.


Season the pork the day before and leave it in the refrigerator overnight. Mix together a teaspoon of ground mace, a finely chopped garlic clove, a teaspoon of paprika, a tablespoon of chopped fresh sage and seasoning. Brush the pork with a little olive oil, then sprinkle the seasoning all over it. Place well rinsed fresh spinach in a saucepan and cover tightly. Cook over high heat for 35 minutes, shaking the pan often. Drain well. Open out the spinach leaves, overlapping them on a board and lay the pork on top, scrapping all its seasoning over. Wrap completely with a double thickness of spinach. Wrap rind less streaky bacon slices all around the pork, securing them with string to cover the spinach thoroughly. Grill the pork fairly high over the bacon with oil occasionally. The pork should be cooked through in about 30 minutes, depending on the thickness of the fillet. Serve the pork sliced, with a dressing of fresh soured cream and chopped chives. Serve this with new small potatoes and a three bean salad as a nice accompanied.

Making Salad

Pasta Salad A cold pasta salad is delicious, especially if made with a selection of vegetables that have either been marinated or, even better, roasted or grilled. Broccoli, red and yellow sweet bell peppers, zucchini and red onions are all good when treated in this way. Cut the vegetables into small strips or chunks and combine them with the pasta while they are hot to bring out the flavors, and either dress in olive oil with salt and freshly ground pepper, or a mixture of olive oil and balsamic or flavored vinegar. Add plenty of pitted ripe olives and leave to cool so the flavors mingle together well. A handful of chopped cilantro leaves or basil gives color and extra flavor.

Bean salad

This is also a good idea for a picnic as it is easy to make and tastes better if the flavors are allowed to mingle for a few hours before eating. Mix cooked garbanzo beans with cooked red kidney beans and add crushed garlic, thin slices or red onion, orange, yellow or red sweet bell peppers cut into strips, plenty of pitted ripe olives and some chopped fresh oregano. Add plenty of salt and freshly ground black pepper and dress with a good quality olive oil and some freshly squeezed lemon juice.
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Salmon Brochettes

salmon brochettes recipe


Buy salmon steaks, allowing one per person or the thick end of the fillet, about 175 g to to each brochette. Skin the fish, discard bones and cut it into chunks.
4 tablespoons of sunflower oil
2 tablespoons of walnut oil
a tablespoon of honey and
2 finely chopped sun-dried tomatoes
a teaspoon of chopped fresh thyme seasoning and the juice of an orange.


Thread the fish on metal skewers. Pour the remaining marinade into a pan and bring to the boil. Grill the brochettes for 5-7 minutes on each side, until just cooked, brushing with marinade occasionally. Glaze with the remaining marinade before serving.
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Ham and Cheese Brunch Bake

ham and cheese brunch bake recipe


24-oz. package frozen Hash Brown Potatoes
2 cups cooked Ham, cubed
2 cups Cheddar Cheese, shredded and divided
1 small Onion, chopped
16 oz. Low-fat Sour Cream
10-oz. can condensed Cheddar Cheese Soup, undiluted
10-oz. can Cream of Potato Soup, undiluted
Freshly ground Black Pepper to taste


Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half-cup of the shredded cheddar cheese, and the chopped onion. In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper. Add the sour-cream-and-soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined. Pour the mixture into a lightly greased 3-quart oven-proof baking dish. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour. Let stand a few minutes before serving.
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Reuben Sandwiches

reuben sandwich recipe


8 slices Dark Rye or Pumpernickel Bread
1/3 cup Thousand Island Salad Dressing
8-12 slices cooked Corned Beef
1 can Sauerkraut, drained
8 to 12 slices Swiss Cheese
1/2 cup Margarine or Butter


Spread a layer of Thousand Island Dressing on the inside of each bread slice. Place 2 or 3 slices of corned beef on each of 4 slices of the bread. Top the corned beef with 2 or 3 tablespoons of sauerkraut and 2 or 3 cheese slices. Top with the remaining pieces of bread. Spread the butter or margarine on the outside of the bread slices. Warm a heavy skillet to moderate heat and slowly warm the Reuben Sandwiches through, making sure to turn occasionally. Dinner should be ready in about 20 minutes. Perfect with potato salad or coleslaw.
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Fruit Cobbler

easy fruit cobbler recipe


2 cups Fruit
2 cups All-purpose Flour
2 tsp. Baking Powder
1 1/2 cups Granulated Sugar
2 sticks Margarine, melted and slightly cooled
2 cups Milk


Preheat oven to 350-F degrees and lightly spray a 9-inch by 13-inch baking pan with non-stick oil. Set aside for use later. In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined. Mix in the melted margarine, and blend well. Add the milk and stir until smooth. The mixture will be very thin, but it will bake to a cake-like texture. Pour the mixture into the prepared baking pan. Evenly distribute the fruit over the top of the mixture, and bake until well browned around the edges, about 30-45 minutes. The finished cobbler should be golden brown on top. Serve warm topped with ice cream

The Dip Ingredients:

2 8-oz. packages Cream Cheese, softened
2 cans prepared Chili (with or without beans)
1 large jar Salsa (hot or mild, to taste)
2 8-oz. packages Monterey Jack Cheese, shredded


Use a spatula to spread the softened cream cheese evenly over the bottom of a 9-inch by 13-inch baking pan. Pour chili over the top of the cream cheese and spread evenly. Pour the salsa over the chili and spread evenly again. Sprinkle shredded Monterey Jack cheese on top, and bake in a pre-heated 350-F degree oven for about 20 to 30 minutes, until cheese is bubbly. The recipe can also be microwaved for about 15 minutes in a microwave-safe pan. Prepare in exactly the same manner otherwise. Serve the dip warm with plain or flavored tortilla chips.
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Pizza Casserole

easy pizza casserole recipe


1 lb. lean Ground Beef
1 medium Onion, chopped
28-oz. jar Spaghetti Sauce, or prepare your sauce from scratch
16-oz. package Pasta Spirals
1 1/2 cups Mozzarella Cheese, shredded
1/2 cup Provolone Cheese, shredded
8 oz. package Pepperoni Slices
1/4 cup Parmesan Cheese, grated


Preheat the oven to 350-F degrees. In a large skillet over medium-high heat, brown the lean ground beef with the chopped onion. Stir in the spaghetti sauce and the pasta. Transfer the mixture to a 9-inch by 13-inch oven-proof baking pan. Sprinkle the Mozzarella and Provolone cheeses over the top of the pasta. Evenly distribute the pepperoni slices over the top of the cheeses. Finish with a sprinkling of Parmesan cheese. Bake for about 30 minutes, or until the casserole is heated through and the cheeses are bubbly. Serve warm.
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Shrimp Scampi

shrimp scampi recipe


8 oz. dry Angel Hair Pasta
1 3/4 cups Chicken Broth
2 cloves Garlic, minced
1/4 tsp. Salt
1 Tbs. fresh Lemon Juice
1/8 tsp. Black Pepper
1/4 cup Green Onions or Scallions, chopped and divided
1/4 cup fresh Parsley, minced and divided
1 lb. raw Shrimp, peeled and deveined


Prepare the Angel Hair Pasta as directed on the manufacturer's packaging and reserve. Meanwhile, in a heavy skillet over medium-high heat, combine the chicken broth, garlic, salt, lemon juice, and black pepper with 3 or 4 tablespoons each of the green onions and parsley. Bring the mixture to a boil and add the shrimp. Cook the shrimp for 3 to 5 minutes, or until the semi-transparent shellfish turn white and pink. Serve portions of the drained pasta with the shrimp sauce topping. Sprinkle some of the remaining parsley and green onions over the top of each service.
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Taco Soup

taco soup recipe easy


1 package Taco Seasoning Mix
1 can prepared Chili
1 can Corn, drained
1 can Diced Tomatoes, drained
1 can Black Olives, sliced
1 cup Water
1 cup Nacho Chips, crushed
1 cup Cheddar Cheese, grated
Salsa and Sour Cream for garnish


Simply combine the taco seasoning mix with the prepared chili, corn, tomatoes, black olives, and water in a soup pot over medium heat. Stir to combine all the ingredients, then bring the mixture to a boil. To serve, ladle portions into soup bowls and top with a handful of crushed nacho chips and grated cheddar cheese. Spoon a bit of salsa and sour cream on top, too, if desired. You can serve this recipe for a quick summertime lunch, or make it a full meal with a side of refried beans and warm tortillas.
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Crab Bisque Recipe

crab bisque recipe easy


1 stalk Celery, thinly sliced
1 small Onion, chopped
1/2 cup Green Bell Pepper, chopped
3 Tbs. Butter or Margarine
1 14-oz. cans Cream-style Corn
2 10-oz. cans Condensed Cream of Potato Soup, undiluted
1 1/2 cups Whole Milk
1 Heavy Cream
1/2 cup Water
2 Bay Leaves
1 Tbs. fresh Thyme, chopped
1/2 tsp. Garlic Powder
1/4 tsp. White Pepper
3 6-oz. cans Crabmeat


drained and flaked In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender. Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine. Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste. Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits.
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Salmon with Lemon-Caper Sauce

salmon with lemon caper sauce recipe


4 Salmon Fillets, about 6 oz. each
1/8 tsp. Salt
1/8 tsp. freshly ground Black Pepper
2 large Lemons
4 tsp. Capers, drained
2 cloves Garlic, minced
1/4 Low-sodium Chicken Broth
1 tsp. Cornstarch or Arrow Root (to thicken sauce)


Warm a large non-stick skillet over medium-high heat until hot. Add the salmon fillets and sprinkle with salt and pepper. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a fork. Make sure to turn the fish at least once, about halfway through cooking. Transfer the salmon to a serving platter and keep warm. Meanwhile, grate about one-half teaspoon of zest from one of the freshly washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.) Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining lemon into wedges for garnish, and reserve. Reduce the skillet heat setting to medium, and add the capers to the skillet. Cook the capers for a few minutes to warm through, stirring constantly. Add the minced garlic and cook a minute longer, until golden. Add the chicken broth, lemon zest, and lemon juice. Add cornstarch or arrow root, stir again. Heat the sauce through, stirring occasionally. To serve, spoon some of the sauce over the warm salmon and garnish each piece with a lemon wedge. Great with deep green vegetables or red potatoes.
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Peppered Steaks

peppered steaks recipe


2 Tbs. whole Black Peppercorns, crushed
4 New York Strip Steaks, about 6-8 oz. each
1/3 cup Butter or Margarine
4 cloves Garlic, minced
2 Tbs. Worcestershire Sauce
1 cup Red Wine or Low-sodium Beef Broth
2 tsp. Ground Mustard
1 tsp. Granulated Sugar
1 Tbs. Cornstarch
2 Tbs. Water


Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes. Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least once. Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once, until the steaks attain the desired degree of doneness. Remove the steaks and keep them warm under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend with the steak drippings. In a separate small bowl, blend together the cornstarch and water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook for a few minutes until thickened. Serve the sauce over or on the side of the steaks.
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Cucumber and Dill Pasta Salad

cucumber and dill pasta salad recipe


2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 tsp. freshly ground Black Pepper
2 cups Cucumber, peeled and chopped
1 cup Tomatoes, de-seeded and chopped


Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.
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4th of July Flag Cake

4th of july flag cake recipe


3/4 c  butter
1 2/3 c  sugar
3  eggs
1 t  vanilla extract
2 c  all-purpose flour
2/3 c  cocoa
1 1/4 t  baking soda
1/4 t  baking powde
1 t  salt
1 1/3 c  water

Vanilla Buttercream Frosting:

3 c   powdered sugar
1/3 c  butter or margarine, softened
2 T  milk
1 1/2 t  vanilla extract


1/2 pt  blueberries
1 qt  small evenly-sized strawberries


Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.

In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.

Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don't overmix).

Pour into the prepared baking pan.

Bake for about 30 minutes or until wooden pick inserted in center comes out clean.

Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that's been covered with foil.

Frost cake with the Vanilla Buttercream Frosting.

Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.

Arrange strawberries in rows to create the red stripes.

Vanilla Buttercream Frosting:In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.
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Barbecued Lambs

bbq butterflied lamb leg bone recipe


8 lb Lamb leg; boned and butterflied
1 1/4 c  Olive oil
1/4 c  Worchestershire Sauce
2  Garlic clove; diced
3/4 c  Soy sauce; light
2 tb Dry mustard
1/4 c  Red wine vinegar
1 1/2 tb Parsley, chopped
1/3 c  Lemon juice


Mix together the olive oil, worchestershire sauce, garlic, soy sauce, mustard, red wine vinegar, parsley, and lemon juice. Marinate lamb roast overnight, basting occasionally. Cook over hot grill, basting as needed.
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Strawberry Yogurt Cooler

strawberry yogurt cooler recipe


2 rosehip tea bags
2 cups boiling water
2 cups plain lowfat yogurt
3 tablespoons honey
1 cup sliced strawberries


Steep the tea bags in a small teapot or bowl for 10 minutes, covered. Remove tea bags. Place the yogurt, berries, and honey in a blender. Blend until smooth. Add the tea to the yogurt mixture, and blend until smooth. Serve over ice.
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Lively Lemon Tingler

lively lemon tingler recipe


1 1/2 cups sugar
1 cup water
1 1/2 cups fresh lemon juice (5 to 8 lemons, squeezed)
3 cups ginger ale, chilled


In small saucepan, combine sugar and water; cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat; cool to room temperature. Add lemon juice; stir to blend. Store base mixture in tightly covered nonmetal container or jar in refrigerator. For each serving, combine 1/2 cup chilled base and 1/2 cup ginger ale in tall glass. If desired, add ice. Serve immediately.

Makes 6 (1 cup) servings.
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Deep Dish Apple Crumb Pie

deep dish apple crumb pie recipe


4 c. apples, sliced, peeled, a little thicker wedges than for pie
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 c. sifted all-purpose flour
1/3 c. orange juice
1/2 c. brown sugar, firmly packed
1/2 c. butter or oleo
1 pt. vanilla ice cream
1/2 c. sugar
2 tsp. orange rind, grated


Place apples in deep pie pan, add orange juice. Mix together sugars, orange rind, nutmeg, cinnamon, salt and flour. Cut in butter or oleo. Spread evenly over apples. Bake in 350 degree oven 1 hour. Serve warm or cold with a topping of ice cream.
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