<Recipes On The go Recipes On The Go: December 2005

Recipes On The Go

Tuesday, December 27, 2005

Vegetable: Baked Corn Casserole

1 can creamed corn
1 can whole corn, drained
1 (8 oz.) sour cream
1 egg, slightly beaten
1/2 cup oil
1/2 cup sugar
1 box Jiffy Corn Muffin mix

Spray casserole dish with Pam. Mix all ingredients together. Bake 1 hour at 350 degrees.

Saturday, December 24, 2005

Fruit: Fruit Pizza

1 roll sugar cookie dough
1 container Marzetti cream cheese fruit dip
Assorted fruit (pineapple, kiw, mandarin oranges)-well drained

Bring cookie dough to room temperature.
Press evenly on baking sheet. Bake it at 350 degrees until browned.
Remove from oven. Cool.
Spread fruit dip over cooled cookie.
Arrange fruit on top. Chill for 1 hour.

Wednesday, December 21, 2005

Meat: Beef Tenderloin Filet

1 Whole Beef Tenderloin – trimmed
2 tbs butter
2 tbs Grey Poupon mustard
1 tbs Worcestershire Sauce
1 tbs Kitchen Bouquet
½ tsp garlic salt
½ tsp salt
¼ tsp black pepper

Mix above ingredients together and rub on filet. Let stand 2- 8 hours in frig. Preheat oven to 500 degrees. Cook filet for 10 min. Lower temp to 350 degrees and cook an additional 30 min. (for rare). Let stand about 10 minutes before slicing. (Meat will continue to cook while standing so be sure to take it out of the oven before it reaches the desired temp.) Meat can also be cooked on the grill over medium heat for about 45 minutes. (Indirect cooking on the grill works the best).

Tuesday, December 20, 2005

Appetizer: Easy Crab Cakes

1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 tbsp. fresh squeezed lemon juice
1/4 tsp. seasoned salt
1/2 tsp. garlic powder
dash of cayenne pepper
2 (6 oz.) cans of Chicken of the Sea Crab
1 medium egg, beaten
1 cup breadcrumbs
3 tbsp. butter

In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea Crab, egg and 1/3 cup breadcrumbs; flatten into cakes about 1/2 thick. In skillet, melt butter over medium heat. Fry crab cakes 3 to 4 minuts per side or until golden brown. Makes 4 servings.

Monday, December 19, 2005

Breakfast: Oatmeal Cherry Pancakes

2 cups complete pancake mix (just add water)
1 cup Cherry Vanilla, Strawberry or Vanilla Yogurt
1/3 cup water
1/2 cup oatmeal
1 tbsp. canola oil
1 cup maple syrup, heated

In a bowl, combine pancake mix, yogurt, water and oatmeal and gently mix to blend. Heat a griddle and brush with oil. Ladle pancake batter onto griddle and cook 2 minutes. Turn pancakes and cook 1 minute. Repeat process with all batter. (Keep pancakes warm while making remaining). Serve pancakes with heated maple syrup and more yogurt, if desired.

Friday, December 16, 2005

Rachael Ray's Cookbook

What a great Christmas gift idea. I use Rachael Ray's recipes at home all the time. Some of them featured on Oprah not too long ago. Check it out and order for all the women in your family. Another hot idea for a wedding gift also, the newlywed needs a jump start in the kitchen! Very affordable!

Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) -- by Rachael Ray;
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The best of Rachael Ray's books
Reviewer:
Little Miss Cutey (Melbourne, Australia) - See all my reviewsI love this book. I get sick of making the same foods again and again and this helps break the monotiny of everyday cooking. She has some fantastic recipes here and I enjoyed making the ones I've made so far. This will keep me interested for weeks on end (not 365 days though - cause I do enjoy eating out at times). If you are bored with the way you do things in the kitchen now, get this and it will change your way of thinking and cooking - and you'll get some positive feedback from family and friends. This is great.

Dessert: White Chocolate Snax

2 cups Captain Crunch Peanut Butter cereal
2 cups Rice Krispies
2 cups broken pretzels
1 cup unsalted peanuts
1 lb. white chocolate discs

Mix first four ingredients well.
Melt chocolate in microwave – 2 minutes on high
Pour some chocolate over mix; stir well; pour more chocolate over; stir.
Spread on cookie sheet til “dry”. Break up into small pieces start with using pizza cutter. One batch makes one cookie sheet. One box of cereal makes three batches.

Meat: Broccoli Cheese Chicken

1 sbsp. margarine
4 skinless chicken brest halves
1 can broccoli cheese soup
1/3 cup water or milk
2 cups broccoli flowerets
1/8 tsp. pepper

In skillet over medium heat, in hot margarine, cook chicken 10 minutes or until browned on both sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender and broccoli is done, stirring occasionally. Makes 4 servings.

Thursday, December 15, 2005

Dessert: Apple Spice Custard Cake

1 package spice cake mix
2 medium all-purpose apples, pared, cored and finely chopped
1-14 oz. can Sweetened Condensed Milk (not evaporated)
1-8 oz. container sour cream at room temperature
1/4 cup Lemon juice
Ground cinnamon

Preheat oven to 350 degrees. Prepare cake mix as package directs; stir in apples. Pour into well-greased and floured 13x9-inch baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean. Meanwhile, in medium bowl, combine sweetened condesed milk, sour cream and lemon juice. Remove cake from oven; spread cream mixture over top. Return to oven; bake 10 minutes longer or until set. Sprinkle with cinnamon. Cool. Garnish as desired. Refrigerate leftovers.

Wednesday, December 14, 2005

Meat: Chicken Sausage Bake

6 tbsp. butter
1 lb. mushrooms, sliced
6 tbsp. flour
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
2 cups cooked, diced chicken
1 pkg. corn muffin mix
1 lb. country or Italian sausage

Saute butter and mushrooms until tender. Add flour and chicken broth, heat until thickened. Add seasonings and chicken. Spread in flat baking dish. Mix corn muffin mix according to pkg. directions. Spread over chicken mixture. Partially cook sausage. Arrange on top of muffin mix. Bake at 450 degrees for 20 minutes. Turkey leftovers can be substituted for the chicken.

Tuesday, December 13, 2005

Egg: Ham & Egg Hash Brown Pie

3 lb. all-purpose potatoes, peeled
4 tsp. oil
1 1/4 tsp. salt
6 large eggs
1 1/2 cups whole milk
2 tsp. dry mustard
1 1/2 cups each diced ham and shredded cheddar cheese
1 finely chopped red bell pepper
1/2 cup thinly sliced scallions

Lightly coat two 9-inch pie plates with non-stick cooking spray. Coarsely shred potatoes; place into a large bowl of cold water to keep them from discoloring and to rinse off excess starch. Heat 2 tsp. oil in a large nonstick skillet. Drain half of the potatoes very well, add to skillet and sprinkle with 1/2 tsp. salt. Cook over medium-high heat, stirring often, 8 minutes or until potatoes are soft and pale golden. Press potatoes evenly over bottom and up sides of pie plate. Repeat for second pie. Cover and refrigerate up to 1 day.
About 50 minutes before serving: heat oven to 350 degrees. Whisk eggs, milk, dry mustard and remaining 1/4 tsp. salt in a large bowl to blend. Divide ham, cheese, bell pepper and scallions between pie plates. Pour half the egg mixture over each. Bake 35 to 40 minutes until a knife inserted near center of pies comes out clean.

Monday, December 12, 2005

Appetizer: Flaky Deli Slices

1 pkg. Refrigerated Pie Crusts, softened
1/4 cup grated Parmesan cheese
3/4 lb. very thinly sliced cook ham
1/4 lb. thinly sliced pepperoni
1 cup shredded Cheddar cheese

Heat oven to 450 degrees. Remove crusts from pouches; unfold crusts. Press out fold lines. Sprinkle each crust with Parmesan cheese. Top each crust with ham, pepperoni and cheddar cheese to within 1 inch of edges. Loosely roll up each crust. Place rolls, seam side down, on ungreased cookie sheet. Fold ends under. Bake at 450 degrees for 12-17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm.

Friday, December 09, 2005

Meat: Crispy Country Chicken

1/2 cup Miracle Whip dressing
1 tsp. dried oregano leaves
1 broiler-fryer chicken, cut up
1 cup crushed corn flakes
1/4 cup Parmesan Cheese
1 tsp. garlic salt
1/4 tsp. pepper

Mix dressing and oregano. Brush chicken with mixture. Mix cereal, cheese, garlic salt and pepper. Coat chicken with cereal mixture. Place in 13 x 9-inch baking dish. Bake at 350 degrees for 1 hour or until cooked through. Makes 4 servings.

Thursday, December 08, 2005

Side: Bacon and Chedder Mashed Potatoes

1 1/2 lb. potatoes, unpeeled, quartered
1/2 cup Miracle Whip dressing
1/2 cup milk
6 sliced bacon, crisply cooked, crumbled
1/4-1/2 tsp garlic powder
Salt and pepper
1 cup shredded mild cheddar cheese

Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain.
Mash potatoes. Add dressing, milk, bacon, and garlic powder; beat until fluffy. Season to taste with salt and pepper. Stir in cheese. Garnish with fresh thyme if desired. Makes 4 servings

Wednesday, December 07, 2005

Dessert: Fudgy Mint Cookie Recipe

1 box devil's food cake mix
2 eggs
1 tbsp. water
1/2 cup butter, softened
2 tbsp. confectioners' sugar
2 packages chocolate-covered thin mints

In a large mixing bowl, combine the cake mix, water and butter. Add eggs; mix weill. Shape into 1-inch balls; roll in confectioners' sugar. Place 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 8-10 minutes or until set. Immediately press a mint into the center of each cookie. Cool for 2 minutes before removing to wire racks to cool completely. Yield: about 3 dozen.

Tuesday, December 06, 2005

Dessert: Five-Minute Fudge Wreaths Recipe

12 oz. semisweet chocolate chips
1 cup butterscotch chips
14 oz. sweetened condensed milk (save the can)
1 tsp. vanilla extract
8 oz. can walnuts, plus more for topping
1/2 cup raisins or dried currants
candied red and green cherries to decorate top
softened butter to grease an 8-inch round cake pan

Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it ball all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the ring with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.

Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
Recipe courtesy of Rachael Ray from the Oprah and Rachael Ray Throw a Holiday Party

Monday, December 05, 2005

Appetizer: Buffalo Chicken Dip

2 1/2-3 whole boneless chicken breats cooked, cooled and shredded
2-8 oz. cream cheese, softened
1 cup ranch dressing
1/2 cup crumbled blue cheese
1 6-8 oz. bottle of hot sauce
tortilla chips

Mix together the cream cheese, ranch dressing, blue cheese and hot sauce. Stir in chicken. Bake in preheated oven at 375 degrees covered for 60 minutes. Serve with tortilla chips.

Saturday, December 03, 2005

Appetizer: Veggie Pizza Recipe

2 rolls crecent rolls

Roll out on cookie sheet. Bake following 425 degrees for 10 minutes. Cool

1 large cream cheese softened
1 package Hidden Valley Ranch dressing dry mix
2/3 cups mayonaisse

Mix together and spread on dough.

1 cup chopped broccoli
1 cup chopped cauliflower
1 cup chopped carrots
1 cup shredded cheddar cheese

Top mixture on dough with the chopped vegetables in a uniform manner. Top with cheddar cheese. Refrigerate for a couple hours before serving. Cut in 2 inch squares and serve.

Friday, December 02, 2005

Side: Rice Piloff Recipe

1 cup uncooked rice
2 1/2 oz jar sliced mushrooms
2 cans consomme soup
1/4 lb. butter
1 medium onion

Dice onion and saute in butter. Combine all ingredients in a casserole dish. Bake covered at 350 degrees for 60 minutes. Serves 8.

Thursday, December 01, 2005

Meat: Tuna with Beans Casserole Recipe

2 tbsp. minced onion
2 tbsp. margarine
2 tbsp. flour
1 cup milk
1/4 cup chicken bouilon
1 tbsp. mustard
1/2 lb. cooked green beans
2 hard boiled eggs, chopped
1-7 oz. tuna flaked and drained
1 tbsp. parsley
1/2 tbsp. taragon
salt and pepper
1/4 cup bread brumbs
2 tbsp. butter

Cook onion in butter. Add flour, milk and boulion, stir until thickens. Add all ingredients except bread crumbs and butter. Sprinkle bread crumbs mixed with melted butter on top. Bake at 400 degrees for 20 minutes.