Spinach and Artichoke Dip

Ingredients

• 1 cup thawed, chopped frozen spinach
• 11/2 cups thawed, chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot

Easy Chicken 'n Broccoli Pie

Ingregients:

1 1/2

cups Green Giant® frozen broccoli florets, thawed, drained (from 12-oz bag)

1

cup shredded reduced-fat sharp Cheddar cheese (4 oz)

1

cup cut-up cooked chicken breast

1

medium onion, chopped (1/2 cup)

1/2

cup Bisquick Heart Smart® mix

1

cup fat-free (skim) milk

1/4

teaspoon salt

1/4

teaspoon pepper

2

eggs or 1/3 cup fat-free egg product

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.
• 2 In medium bowl, stir Bisquick mix, milk, salt, peper and eggs with wire whisk or fork until blended. Pour into pie plate.
• 3 Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes.

 

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Creamy Chicken Enchiladas

1

tablespoon olive oil

1/2

cup chopped onion (1 medium)

2

teaspoons finely chopped garlic

2

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

3

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon ground coriander or cumin

1/8

teaspoon pepper

1/2

cup reduced-fat sour cream

2

cups shredded cooked chicken breast

1

cup Green Giant® Niblets® frozen corn, thawed

1

cup shredded reduced-fat Mexican cheese blend (4 oz)

1

can (4.5 oz) chopped green chiles

1/4

cup chopped fresh cilantro

8

corn or flour tortillas (6 or 7 inch)

1

medium tomato, chopped (3/4 cup)

4

medium green onions, sliced (1/4 cup)

Salsa, if desired                                           

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
• 3 In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
• 4 Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Turkey Cheese Ball Recipe

Ingredients

• 2 packages (8 ounces each) reduced-fat cream cheese
• 6 ounces deli smoked turkey, finely chopped
• 1 cup (4 ounces) shredded cheddar cheese
• 1 tablespoon finely chopped onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 
  DECORATIONS:
• 3 packages (3 ounces each) cream cheese, softened
• 2 tablespoons 2% milk
• Brown, orange and yellow paste food coloring
• 6 large oval crackers
• 1 large sweet red pepper
• 1 small yellow summer squash
• 1 cup pecan halves
• Assorted crackers

Directions

• In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
• In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
• Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
• For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
• Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups)

• Originally published as Turkey Cheese Ball in Country Woman October/November

Pumpkin Bavarian Cream Tart

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 cup light cream
• 1/4 cup milk
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 1/4 cup cold water
• 125 oz  package unflavored gelatin
• 4 egg yolks
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 3 tablespoons whiskey
• 1 cup heavy cream
• 1 (9 inch) baked pastry shell

Directions

1. Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
2. Pour the cold water into a small bowl and sprinkle gelatin over to soften.
3. Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
4. Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
5. Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with Cool whip  if desired

Easy Roast

Prep Time:  10 minutes
Cook Time:  6 hours


Ingredients:

4-5 lb very thick beef chuck steak
1 onion
salt and pepper to tasste


Preparation:

The cut of meat is very important to this recipe.  Make sure you are buying a chuck steak, cut thick.

Slice onion very thin and place in roasting pan.  Place steak over the onions and season to taste with salt and pepper.  cover tightly with foil and bake in a 275 degree ovven for 6 hours.  That's it!  Serves 8-10

Stuffed Peppers

6 green, yellow or red peppers.
1 onion
3 eggs
1/2 lb. sausage
1/4 lb. hamburger
1 can yellow cream syyle corn
2 tsp. salt
1 cup tomatoe juice
corn bread crumbs


Slice green peppers and seed.  Mix all ingredients, stuff into peppers and cook until golden brown about 1 hour at 375 degrees. Sprinkle with grated sharp cheddar cheese.,

Zucchini pickles

Here is an easy ideas for all those left over Zucchini's

24 or 7 lb. squash
1/4 cup salt
3 cups sugar
3 cups vinegar
1/2 cup mustard seed
4 tsp. celery seeds
1 Tbsp. curry powder


Cut Zucchini into slices or 3 inch sticks and cover with cold water, after sprinkling with salt.  Let stand for 3 hours.  Drain well. Combine rest of ingredients, bring to a boil, add squash.  Heat thoroughly, do not boil.  Pack in sterile jars and seal.

Lemon Drumsticks

Ingredients:

3 lbs chicken drumsticks to 4 pounds
2 Tbsp. lemon juice
1/2 C. white wine or marsala
1 Tbsp. olive oil
1/2 tsp. dried rosemary crushed
1/4 C. chopped onion
1 garlic clove minced
Salt to taste
Freshly ground black pepper to taste

Instructions:

Put drumsticks in a large plastic bag. Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all. Refrigerate for 2 to 4 hours or overnight. Put everything in the crock pot and cook for 5 to 6 hours on low. Place drumsticks in a baking pan and broil for a few minutes to brown, then serve.