Copy Cat Bang Bang Shrimp

 Ingredients:

1/2  cup Dukes Mayonnaise

1/4 cup Mae Ploy Chili Sauce

1/2 teaspoon Sriracha 

1 pound of large shrimp, shelled and deveined

1/2 cup buttermilk

3/4 cup cornstarch

oil for frying

Instructions:

In a small bowl, add mayo, chili sauce, and Sriracha and stir well. In a second bowl, add the shrimp and buttermilk and stir to coat all shrimp. Remove from buttermilk and let excess liquid drain away.

Coat shrimp with corn starch. In a heavy bottomed fry pan ( iron skillet works well) add 2-3 inches of oil for frying and heat to 375 degrees. Fry the shrimp until lightly browned. 1-2 minutes on each side.

Once fried, coat the shrimp with the sauce and serve immediately. Delish! My husband was shocked at how good these were. 

Bread Pudding

 

Mom used to make the best bread pudding! Daddy loved it with a little cream over top while it was hot. My sister and I just loved it anyway we could get it!

2 Cups whole milk

1/4 cup butter

2/3 cup sugar

3 Eggs

2 teaspoons cinnamon

a pinch of nutmeg

1 teaspoon vanilla

4  cups bread, torn into small pieces including crust

1/2 cup raisins( optional )

In a medium saucepan, over medium heat, warm the milk util film forms over top. Combine butter and milk, stirring until better is melted. Cool to lukewarm.

Combine sugar, eggs cinnamon, nutmeg, and vanilla. Beat with electric hand mixer at medium, for 1 minute. Slowly add milk mixture to it.

Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle raisins if desired over top. Pour batter on top of bread.

Let it sit for 5 minutes before putting in the oven at 350 degrees for 45-50 minutes or until set.  Serve warm with a little heavy cream, or whipped cream, vanilla syrup, or pancake syrup. Or just enjoy alone.

                                                  

Grape Jelly Meatballs

 
Nothing could be more simple!

In a saucepan place jelly and chili sauce and heat until you can blend them together.

Place meatballs in your crock pot( no need to thaw, they are pre-coo

ked) and pour jelly/hot sauce mixture on top, and stir to mix making sure meatballs are covered in sauce.

Cook on low 4 hours, or high for 2 hours then turn to warm setting and serve right from your crock pot. This is a favorite for showers, pot lucks, church suppers, and game day.  

Cheesy Ham and Potato Bake

 

32 oz package of frozen diced potatoes, thawed

1 cup shredded Colby Jack cheese

1 1/2 cups cubed ham

1 can cream of mushroom soup

1 can cream of potato soup

1/2 cup sour cream

1/2 cup of Dukes Mayonnaise

1 1/2 cup of cornflakes

1/4 to 1/2 cup melted butter

1/2 cup grated Parmesans Cheese

Combine  first 7 ingredients in a buttered 13 x 9 inch baking dish. Set aside. Toss remaining ingredients together and sprinkle over potato mixture. Bake at 350 for 30-40 minutes.

One of my favorite quick dishes! 

Butter Cream Easter Eggs

 4 pounds of confectioners sugar

3 egg whites

1/2 pound sweet butter

1 teaspoon vanilla

2 Tablespoons heavy cream

pinch of salt

1 pound semi-sweet chocolate ( melted)

                                                     

Mix butter, salt, egg whites and some of the sugar. Add vanilla and cream, then remainder of the sugar. Work with hands. If too stiff add a little more cream. Mold into egg shapes the size you prefer and dip in melted chocolate. if you like to add decorations like sprinkles, etc to this now.  Refrigerate to set chocolate 

Quiche Tarts

These are perfect for Baby and  Bridal Showers, & luncheons.    

 2 -  9in or 10in Tart Pans

1 pie crust for each Tart Pan 

Custard:

6 Eggs

2 Cups heavy cream

1/8 teaspoon nutmeg

Salt and Pepper to taste

In a sauce pan mix beaten eggs, cream nutmeg and salt and pepper stirring until a custard forms. Do not boil, and stir constantly to avoid sticking. Remove from heat. 

Fillings:

 1 pt of sliced Mushrooms, sauteed

Grated smoked Gouda (heaping cup)

1 bag of  spinach, chopped ( wilted and squeezed) 

Brie, generous amount, ( small wheel )cut up in small pieces for 2nd Tart 

Follow instructions for pie crusts and line tart pans with one crust each. In first shell generously spread sauteed mushrooms and grated Gouda cheese.

In the 2nd shell spread spinach and generously place the brie.

Cover both with just enough custard to barely cover ingredients.

Bake at 350 for about 20 - 30 minutes. ( until set and golden) 

                                                                          

Shake and Bake, homemade

 

4 cups dry bread crumbs

1/2 cup flour

1 T paprika

4 teaspoons salt

4 teaspoons sugar

4 teaspoons onion powder

1teaspoon garlic powder

1/2 cup solid shortening

Mix dry ingredients and cut in shortening. Store in a covered jar. 

Dip chicken or pork in milk, then shake in a portion of the crumbs. Bake until tender.

This is so nice to have on hand. It's so much more than you get in those little packets that are pretty expensive for what you get.

 

Cream of Chicken and Mushroom with Asparagus and Noodles

 16 ounces of Rotisserie chicken breast meat ( Costco sells it hand picked)

1 Cup of cooked mushrooms chopped (I use canned from Hanover Brand)

10 Asparagus spears, fresh. Snap them to the part that gives when bending. Use the tops, cut in small pieces and dispose of the hard part. ( you could use green beans  if you like)

6 garlic cloves

3 teaspoons of dried minced onion ( we use dried because there is less sugar)

1 1/2 cup low sodium chicken broth

Fresh ground pepper

1/2 cup of half and half ( we did not have all of the sauce on our plate, just enough to serve.)

For this recipe I used a small 2 quart crock pot. In it place mushrooms garlic, chicken broth, onion and asparagus. Cook on high for 2 hours or until asparagus is tender.

Add half and half, stirring to mix well.

Now add cut up chicken and stir and mix well. 

Ok, we like noodles. Because of our diet, I use Miracle Noodles. 

You can order them on Amazon, or get at Sprouts. They are Konjac noodles 10 calories a bag, no carbs. No flavor. 

I drain, rinse, and place them in fry pan with seasonings. Tonight it was celery salt, garlic and a pinch of Rosemary. Let them simmer until you are ready to serve.

This meal is total protocol for Ideal Protein, low fat, low cal, and very low carb.

To serve, place half of the noodles on your plate, then top with chicken mixture. Serve.

I had 4 ounces of chicken, and my husband had 8 ounces. It was filling and very delicious. 

            

Irish Fish Cake

                                                     

  Serves 4

4 potatoes, medium ( russets, or Yukon Gold)

1 pound of mixed fish fillets, such as Cod, Halibut, Salmon, or Turbot skinned

2 T fresh tarragon, chopped

grated rind of 1 lemon

2 T heavy cream

1 T ap flour

1 egg beaten

2 1/2 c bread crumbs 

1/4 cup Avocado or vegetable oil for frying

salt and pepper to taste

Serve with a little green salad and lemon wedges.

Cook potatoes in salted water for about 20 minutes, drain and mash with potato masher until smooth.

Put fish in skillet and just cover with water. Place over medium heat and brin to a boil, reduce to medium and cook 5 minutes.

Remove fish, drain, and when cool enough to handle flake into large chunks making sure there are no bones.

Mix the potatoes with the fish , tarragon, lemon rind and cream, season with salt and pepper and shape into four large patties, or 8 smaller ones.

Dust patties with flour and dip them into beaten egg. Coat with bread crumbs. Place on baking sheet and let them chill for at least 30 minutes.

Heat oil and cook patties over medium heat for 5 minutes on each side. turning them carefully using a spatula .

Serve with green salad, and lemon wedges for squeezing over the fish cakes.

 

Turkey Breakfast Sausage, home made, low carb, low fat

 3 lbs of 93% ground turkey

2 1/2 T Legg Blend Pork sausage seasoning

1 T Marshals Creek no salt sausage seasoning

1 1/2 C of Riced broccoli cauliflower blend

1/2 t fresh ground pepper

In a large mixing bowl with dough hook attachment blend turkey and all ingredient well.

With a 4th cup measuring cup scoop turkey and form into patties. Place on parchment paper. I also weigh each scoop to be sure the are each 2 ounces. I am sure you wonder why the Riced veggies. I use them to introduce moisture because ground turkey tends to be dry, and you can not taste them at all. 

After you've placed on parchment as pictured above, cut paper with the patties so you can store easily in a freezer bag. 

With our low carb life style we find there are hidden sugars in foods you would not suspect.  This home made sausage is lower in fat as well. I use 2 lbs of 93% and 1 lb of 99%. 

The spices I use can be purchased from Amazon , and Marshals Creek can be purchased at both Amazon and their own web site. 

Sunday Pot Roast, Low Carb version

 1 chuck roast, 3-5 lb

1 or 2 bunches of large radishes. Peel them

1 container of Portobello mushrooms, whole stems removed

1 packet of Lipton onion soup mix.

1 cup of water

Sprinkle of pepper

In an appropriate size roasting pan place roast, then scatter peeled radishes and mushrooms around. Then evenly sprinkle soup mix all over. Sprinkle some pepper on to. Pour water evenly over everything.

Pre-heat to 350

Place the lid on or cover tightly. 

Place in oven and set time for 3 hours. Check every hour to see of you need to add water. You may need to increase time depending on the size of your roast.

I have substituted the potatoes with radishes, and mushrooms instead of carrots. The first time I tried this my husband was totally shocked! He really enjoyed the radishes. They soak up all of that flavor and mimic potatoes. 

Ideal Protein Vegetable Crab Soup Phase 1

 Ideal Protein is a weight loss program that Harry and I are using to help us get that "Covid" weight off. It works really well for us. It is basically a Low Carb, Low Fat, Low/ No sugar plan. There are 3 phases, and we are on phase one until we reach our goals. The plan requires you to eat their supplied meals for Breakfast and Lunch,( incorporate 2 cups of allowed veggies at lunch) and evening snack. Dinner consists of 4-6 oz of protein for women, and 6-8 for men, and 2 cups of  allowed veggies. There are unlimited veggies, and select veggies which are limited to 4 cups a week. 

1 package of Ideal Protein Tomato Basil Soup, make according to directions.

To it add 1/2 to 1 cup of cooked cauliflower rice, and 1/2 to 1 whole can of drained Bumblebee drained crab meat. Also Old bay to taste. I use about a teaspoon . Let it simmer on low for a few minutes to allow the flavors of the crab and Old Bay to bloom. This is a recipe I put together one day when it was rainy and cold, and I just needed soup. We feel it was a success!  

NOTE: You can only purchase this through an Ideal Protein Center, or on line through Biointelligentwellness.com . However there are products very similar to Ideal Protein products that you can order from Amazon called " Wonderslim" and they also have a tomato soup to offer. There is also a site called " Diet Direct" that also carries this product.  Some of the macros are different, but they are pretty much the same as Nutrasystem, Jenny Craig, Optiva, etc. And they are at a much lower cost.

    

  

Chicken a la King

 This could be labeled as a" Vintage" recipe. It was a staple in the 60's and 70's, a very easy and popular main dish served over mashed potatoes, noodles or rice. Some people often served it over toast or puffed pastry cups or biscuits. 

1 can condensed cream of chicken soup, undiluted

3 T all-purpose flour

1/4 tsp pepper and a dash of cayenne pepper

1 lb boneless skinless chicken breast ( on in today's kitchen, a rotisserie chicken meat removed would work)

1/2 celery rib chopped    

1/2 cup green pepper chopped

1/4 cup onion, chopped

1/2 cup finely chopped carrots

1 10 oz frozen peas thawed

2 T pimiento diced and drained

In a slow cooker combine soup, flour, pepper, and cayenne pepper until smooth. Stir in chicken, green pepper , carrots and onion.

Cover and cook low for 4 hours on low. Stir in peas and pimientos. Cook 30 more minutes longer or until heated through. Serve over any of the above.  

Yum!

 

Pizza Penne Casserole

1 box ( 16 oz) mini penne pasta 

1 jar of pasta sauce

5 ounce container of diced bell peppers, chopped

1 1/2 teaspoons Italian seasoning

5 cups shredded mozzarella cheese

1 small can of mushroom stems and pieces, drained

1 3.8 oz can sliced black olives, drained

25 slices of pepperoni

1/3 cup grated parmesan cheese

1 roll of Pillsbury garlic breadsticks  

Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray and set aside.

In a large pot of boiling salted water cook penne for 7 minutes or until tender, but not quite al dente.

Drain well. In a large bowl, stir together pasta, pasta sauce, peppers and seasoning. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of remaining cheese on top evenly. Arrange pepperoni slices over mozzarella , sprinkle with parmesan cheese.

Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around the edge of baking dish. Return to oven for another 15 to 18 minutes or until breadsticks are golden brown. Serve hot.

NOTE: Add what you like to complete your pizza, maybe cooked ground Italian sausage, or cooked ground beef to the sauce.   

Make this ahead and when you get home from work just pop in the oven for a hot yummy easy meal the entire family will enjoy!, 

Eggnog Custard Pie

1 pie crust ( frozen is fine)

1 Cup sugar

4 eggs

1 ( 12 oz) can evaporated milk

3/4 cup water

1/4 cup light rum

1/8 t salt

1/2 t ground nutmeg

1/4 t ground cinnamon

Whipped cream for garnish and powdered sugar for garnish

Preheat oven to 350 degrees F

In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.  Add evaporated milk, water rum and salt. Beat at low speed until combined. Pour mixture into pie crust. sprinkle top with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2 inch .

Add hot water to baking sheet.( this is easier if you put baking sheet in oven first then add water)

Bake for 55 minutes or until wooden pick inserted near center comes out clean. 

Cool and when ready to serve, garnish with whipped cream and a sprinkle of powdered sugar.

Chocolate & Peanut Butter Ribbon Dessert ( TOA)

 12 Nutter Butter Peanut Butter Cookies Divided

2T butter , melted

1 pkg. 8 oz cream cheese, softened

1/2 C creamy peanut Butter

1/2 C sugar

2 tsp Vanilla

1 Tub Cool Whip

2 Squares semi-sweet chocolate, melted

Crush 8 of the cookies in a resealable plastic bag with a rolling pin. Mix cookie crumbs and butter. Press onto bottom of a foil lined 9x5 inch loaf pan.

Mix cream cheese, peanut butter and sugar and vanilla with an electric mixer on medium speed until well blended. Gently stir in 3 cups of whipped topping. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended and set aside.

Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

Freeze 4 hours or over night until firm. Invert onto a plate. Remove foil, then re-invert onto a serving platter so that the crumb layer is on the bottom. Coarsely break the remaining 4 cookies, to the dessert with remaining cool whip and cookies

( Cookie crust on the bottom, chocolate ribbon on the inside, luscious frozen peanut butter dessert on the outside.)

Another wonderful recipe from Lynn Kiniry. My mouth is watering just thinking about this yummy dessert!

Party Potatoes ( TOA)

 8-10 Medium potatoes

8 oz cream cheese

8 oz sour cream

4 T butter ( divided)

1 t salt

1/4 t pepper

1/4 cup chopped chives

1/2 lb bacon crumbled

Boil or microwave potatoes until done. Peel and mash with 3 T butter, salt and pepper. Beat sour cream an softened cream cheese together. Add sour cream mixture and chives to the potatoes. Pour into a well greased 2 qt baking casserole dish. Dot with remaining 1 T butter. Sprinkle bacon on top at the last 10 minutes of baking. .Bake at 350 for 25-30 minutes. 

You may make ahead and refrigerate over night and bake the next day. Serves 10

This recipe was given to me by Lynn Kiniry. She was one of our nurses who retired about 2 years ago. Lynn was such a ray of sunshine for our office. She is truly missed. 

 

Mary Carole's Cheesecake ( TOA)

7 eggs, separated ( whip whites into peaks)

1 C sugar

1 T vanilla

1/2 t  Lemon juice

1 pt. sour cream

2 8oz packs of cream cheese

1 pack of sugar-covered graham crackers

Crust: crush graham crackers into fine crumbs. add 4 T melted butter. place in a spring form pan and push along the bottom and up sides a little.   

Beat all of the ingredients together except eggs. After you have mixed well then add the egg yolks and then fold in the egg whites. 

Pour into the prepared spring form pan. Bake at 350 for 1 hour, then turn off the oven and leave the oven door cracked open for 1 hour. Then remove the cake. 

 

Broccoli and Cauliflower Salad ( TOA)

 1-2 bunches of Broccoli florets

 1 head of cauliflower florets 

1/4 cup apple cider vinegar 

1/4 cup sugar

1 cup mayo

1/4 cup bacon bits

1/2 cup raisins

In medium bowl, combine vinegar, sugar and mayo. Mix well. Place broccoli and cauliflower in a large mixing bowl. Pour mixture over the raw veggies and mix well Add bacon bits and raisins. Mix well and refrigerate overnight.

This recipe was given to me by our sweet Mary Carole McNally. She retired and moved to Florida. A year or so later she was taken from us as the result of a terrible automobile accident. She is still remembered and loved by many.

I have several of her recipes that she has given me over the years. Her corn pudding recipe is now a family tradition in our home.  

Rich and Shannon's Shrimp Boil ( TOA)

Here we have another recipe from the Winakur family. As I sit here on this very windy, cold fall day, just typing this recipe gives me visions of the fun of Summer with cookouts, swim parties and lots of family get- togethers. The smell of Old Bay Seasoning in the air. Beer and steamed Crabs, and a good old-fashioned Shrimp Boil. 

1/2 C Old Bay Seasoning

2 T salt

4 QTS Water

1 12 oz can of beer

4 red potatoes quartered

2 medium onions

2 medium sweet potatoes sliced into big thick slices

1 lb lean smoked sausage cut in 2-inch lengths

4 red peppers quartered

8 oz mushrooms cut in half

8 ears of fresh corn broken in half

4 lbs large shrimp in shells 

In an 8 aq pot bring Old Bay, salt, water, and beer to a boil. Add potatoes, onions, and sweet potatoes and cook on high for 10 minutes.

Add sausage, continue to cook on high for 5 minutes. Add corn, peppers, and mushrooms, and continue to cook o high for 10 more minutes. Add shrimp and cook for 5 minutes. 

Drain cooking liquid and poor contents onto the serving vessel of choice, and sprinkle with Old bay if desired.  Serves 8 

 

Rich and Shannon's Chocolate Chip Oatmeal Cookies ( TOA)

 1 cup softened butter

3/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

1 tsp vanilla

1/2 cup ap flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cup quick cooking oats

1 12 oz package semi sweet chocolate morsels

Cream butter, gradually adding sugar and brown sugar, beating until light and fluffy. Add eggs, and vanilla, beating well. 

Combine flour, baking soda, baking powder, and salt.. Add to creamed mixture. Stir in Oats and chocolate chips.

Drop by teaspoons onto cookie sheet and bake at 375 degrees for 8-10 minutes. Cool slightly on cookie sheet, remove to wire cookie rack. Yield 7 dozen.

Dr. Rich Winakur is one of our surgeons. He is the one who replaced both of my knees and my right hip.  I can visualize him and Shannon making these cookies with their two daughters while creating happy memories to look back on.  

 

Cindi's Sweet Potato Biscuits ( TOA)

 2 Cups of cooked sweet potatoes

3/4 Cup sugar

2 1/4 Cup flour  ( and extra for rolling)

1 1/4 tsp salt 

2 tsp baking powder

2 tsp ( rounded) shortening

Scoop potatoes from skins and chop slightly. Add sugar, flour, salt, baking powder, and shortening to the potato. Mix and roll to 1/2 inch thick. Cut out rounds with a floured top of a drinking glass ( or round biscuit cutter) Prick tops with a fork and Bake 20 minutes at 450.

This recipe is one that was given to me by Cindi Bittner. Cindi was our Surgery Center manager for many years. Sadly Cindi passed away several years ago due to Cancer. I have several more of her recipes to add. And it makes me happy to honor her this way. 

Cornbread Mashed Potatoes ( TOA)

 JUST IN TIME FOR THANKSGIVING!  

1 pan cornbread

5 large potatoes boiled, peeled and cubed

1/2 stick of butter

1/2 cup whole milk

1/4 cup heavy whipping cream

1/2 t salt

1/2 t pepper

1 t parsley

Prepare your favorite recipe for cornbread and set it aside.

Boil, peel, and cube the potatoes. Add to a large bowl then mash, and whisk with the butter, milk, and heavy cream. Mix well. Cut a large piece of cornbread and crumble it into the potatoes, mix well. Season with salt and pepper and parsley. Garnish with a slice of cornbread.

Monica Brown Douglas has worked in our Medical records department for as long as I can remember. At the time of my retirement, she was one of the few long-timers left there. I am hoping she gets to enjoy retirement soon! 

 

 

Pecan Stuffed Dates

 1 8 oz box of pitted dates

30 pecan halves

10-12 slices of bacon

Set oven to 400 degrees F.

Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece of bacon around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 12-15 minutes. Drain off fat, serve. 

 

Renee's Shrimp Dip( TOA)

1 Can shrimp ( drained, but reserve 2 T of the juice)

1 8oz pak of cream cheese softened

1/3 cup miracle whip

3 T Catsup

1/2 t Worcestershire sauce

2 T reserved shrimp juice

1/2 small onion ( finely chopped)

Combine cream cheese, miracle whip, catsup, Worcestershire sauce and shrimp juice in a bowl and beat with an electric mixer. Stir in shrimp and onion. Refrigerate. Great with chips, or crackers.

This recipe was offered by Renee Trout our  X-ray department supervisor.

 

Apple Cranberry Casserole ( TOA)

 3 Apples peeled and chopped

2 Cups Raw Cranberries

1/2 cup melted margarine

1/2 cup brown sugar

1/3 cup flour

1 1/2 cup Quick Cooking Oats

In a 2 QT casserole combine apples, cranberries, and sugar. Mix remaining ingredients and spread over the apples and cranberry mixture.

Bake at 325 for almost an hour, until lightly browned and bubbly.

Karen Logue was one of our X-ray Techs...but she was really indispensable because he helped organize and make sure everything went smooth at our Rosedale office. When she retired we really missed her! 

  

Chipped Beef Cheese Ball ( TOA)

 2 packages ( 8oz)  cream cheese - softened

1 loosely packed cup of chopped scallions w/ greens 

1 package chipped beef, chopped fine

1 tsp garlic salt

1tsp accent

Prepare the night before:

Blend cheese, scallions, garlic salt and accent together. Add 1/2 chipped beef and form into a ball. 

Then roll the ball in the remaining beef. Refrigerate over night.

Note: This recipe was given to me by Kathy Mulford, one of our nurses at TOA. 

  

Chayote

 

If you have ever wondered what these were, or seen them in the produce section, well me too. My husband and I are on a weight loss program. No sugar, limited carbs, low fat, and low caloric intake. We came across this Chayote Squash and it was on our list of allowed vegetables. ( tastes like a fruit)

I took a chance, peeled it, cut it in cubes and marinated it in Walden Farms Strawberry syrup. It's absolutely delish.  Eating it alone, it tastes like a mild apple with a hint of watermelon. It's so refreshing. 

I did a little research on this squash and found it is full of antioxidants, and has a ton of health benefits. They are sustainable and do not pose any threat to the environment or wildlife

Some people who are watching carbs and sugars slice them and add cinnamon, a dash of nutmeg, "Swerve" brown granulated sugar and bake them. The result is a dish resembling apple pie filling. 

I hope you will give these a try. 

NOTE: Walden Farms makes sugar free products. They have improved over the years and are much tastier than years ago. They have salad dressings, syrups, fruit spreads and a number of other items, including mayonnaise. You can find these products at Sprouts Supermarket, Vita Cost, and some chain grocery stores. Amazon as well, but the price is terribly high on Amazon.

   

Couscous with Feta and Tomato Salad

I came across this recipe about 15 years ago. It was different, and my family had never had Couscous. Well as it turns out they loved it! And I will say to this day it is one of my favorite sides to make. I have altered the original recipe to our taste. 

DRESSING

2 T extra virgin olive oil

2 T lemon juice

1/4 t salt

Fresh ground black pepper to taste

SALAD

1 1/2 cups water

1t extra virgin olive oil

1 cup uncooked couscous ( near east brand)

1 cup diced canned tomatoes ( drained)

4 ounces crumbled feta cheese ( about 1 cup) 

5 T pitted Kalamata olives sliced ( optional, I don't add these)

5 T chopped fresh parsley

For the dressing, in a small bowl whisk together the oil, lemon juice, salt, and pepper. Set aside.

In a medium saucepan, bring the water and oil to a boil. Stir in the couscous; remove from heat, cover and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust the seasoning if desired. Serve hot or at room temp. 

Peanut Butter Gooey Butter Cake & Fried Peanut Butter and Banana Sandwich

 2022 A new movie came out about Elvis. It was a pretty good movie and brought back many memories of his movies, and music. Elvis is remembered for so many things, but it seems his love of over- the- top sweets reigns supreme.  Here are 2 recipes that are show- stoppers for sure!

PEANUT BUTTER GOOEY BUTTER CAKE

Cake layer:

1 package of yellow cake mix

1 egg

1/2 cup ( 1 stick) of butter, melted

Filling:

18 ox package of cream softened cheese

3 eggs

1 t vanilla extract

1/2 cup of creamy peanut butter ( Jif )

1 ripe banana, mashed with a fork

1/2 cup butter ( 1 stick )

One 1-lb box of confectioner's sugar

Pre-heat the oven to 350 degrees. Spray a 13 by 9- baking pan with vegetable oil cooking spray.

In a large mixing bowl, stir together the cake mix, egg ,and butter with a fork, mixing well. Pat lightly into the prepared pan.

To prepare the filling, in the same large mixing bowl beat the cream cheese, eggs, and vanilla. Add the peanut butter, banana, and butter and beat well. Stir in confectioner's sugar with a spatula, then beat mixture until smooth, about 2 minutes.

Bake for 45 minutes. You want the center to still be a little loose, so do not over bake. Allow it  to cool completely before slicing. 

I can't tell you how many Gooey Butter Cakes I've made over the years! There are many variations, but this one is out of this world! 

FRIED PEANUT BUTTER ND BANANA SANDWICH

2 slices of white bread

2 T creamy peanut butter ( Jif )

1 small ripe banana

2 T butter

Spread 1 slice of the bread with the peanut butter. Slice the banana evenly over the peanut butter. Fry the sandwich in a small skillet over medium heat until bread is browned on both sides. 

I love a good peanut butter and banana sandwich on white bread! Frying in butter takes it up a level! 

                                                  💗💗💗💗💗💗💗💗

 

Good Morning Pumpkin Pancakes

What a delicious way to use pumpkin! Teamed with butter, maple syrup or honey, and ham or bacon this will brighten everyone's eyes any morning! 

2 Cups biscuit mix

2 T packed light brown sugar

2 t ground cinnamon

1 1/2 cups evaporated milk ( undiluted)

1 t ground allspice  

1/2 cup Libby's solid pack pumpkin ( not pie mix)

2 T cooking oil

2 eggs

1 t vanilla

In a large mixer bowl, combine biscuit mix, sugar, cinnamon , and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla and beat until smooth. Pour 1/4 to 1/2 cup of the batter depending on the desired size on a heated and lightly greased griddle. Cook until the surface is bubbly and the edges are dry. Turn over until golden. Keep pancakes warm, and serve with honey or syrup. Makes about 16 pancakes.

 

Spinach Dip

 This is an old standby, very popular from the 80"s and still enjoyed today. 

1 Cup Mayonnaise

1 1/2 cups sour cream

1 pkg.  (10 oz) frozen chopped spinach, thawed and drained.

1 pkg. Knorr Vegetable soup and recipe mix

1 8 oz can water chestnuts, drain and chopped

3 spring ( green) onions chopped

Stir all ingredients until well-mixed. Cover; chill. Serve in a hollowed-out round loaf bread. *

Makes 3 cups

* I hollow out a round loaf making it a bread bowl,  fill it with the dip, place the loaf on a platter and use the bread chunks from the inside of the loaf and place them around the bowl so people can use the bread to scoop the dip.  

Sweet Potato and Pecan Pie

 For the sweet potato filling:

1/2 pound sweet potatoes

Drizzle of olive oil

Salt and Pepper

Drizzle of molasses

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

1 1/2 cups heavy whipping cream

1 1/2 teaspoons vanilla

1 unbaked 10 inch deep dish pie crust

For the pecan topping:

1 1/2 cups pecans

4 eggs , beaten

1/2 cup sugar

1/2 cup light brown sugar

1/4 100 percent pure cane syrup

1/4 cup corn syrup

Pinch of salt

Garnishes: 

1 cup whipped sweeten cream

1/2 cup warm chocolate sauce

Pre-heat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper and place in oven.

Roast the sweet potatoes for 1 to 1 1/2 hours or until fork tender. Remove from the oven an cool. Remove skins from the sweet potatoes.

In a mixing bowl , whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. 

In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool 30 minutes before slicing. Garnish however you like. Whipped cream, or chocolate sauce, powdered sugar , etc.

Enjoy!   

Butter Sticks

 Pre-heat oven to 425

13 x 9 inch baking pan

1/3 cup butter

2 cups of Bisquick

1/2 cup cold water

Melt butter in the baking pan. 

In a bowl stir the remaining ingredients with a fork until a soft dough forms. Gently smooth dough into a ball on a flour-covered board. Knead 5 times. 

Roll dough into a rectangle 10 x 6 inches with a lightly floured rolling pin. Cut length-wise in half. Then cut each half crosswise into 12 equal strips, 3 inches long and 3/4 inches wide.

Dip each strip into melted butter making sure both sides are coated with butter. ( you can sprinkle seasoning on them at this point, like garlic, Italian, or whatever you like)    

Arrange strips in the pan and bake for 12-15 minutes. 

These go great with a hearty bowl of soup, or salad, or lasagna...enjoy!

Dilly Dip

 This recipe makes a large quantity perfect for a big gathering. 

2 and 2/3 Cups of Mayo

2 and 2/3 Cups of Sour cream

4 teaspoons of dried mustard

8 Tablespoons of dried minced onion

8 Tablespoons of  dried dill weed

Mix mayo and sour cream, then add the remaining ingredients. Cover and chill no less than 2 hours.

Serve with big chunks of various kinds of crusty breads, or veggies and crackers.

Nancy Leary always made this when we had a potluck lunch at work. 

 

Pumpkin Pie Spice Butterscotch Topping

1 container of cool whip, ( thawed)  any version will work, I used sugar free

1/2 box sugarfree butterscotch instant pudding mix

 3 heaping measuring teaspoons of pumpkin pie spice. 

Mix all in the cool whip container well.

Refrigerate for an hour before using. ( or freeze ) 

This can be used for a topping on an apple pie, pumpkin pie, bread pudding...use your imagination. Maybe a dip for apple slices for the kids. A dip with Graham crackers, maybe a dollop in your coffee! ... Enjoy!

Its utterly Delish!