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[moreluck]

Cowboy Coffee Cake

2 1/2 cups flour
1/2 tsp. salt
2 cups brown sugar
2/3 cup butter
3/4 cup walnuts (chopped)
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 cup buttermilk
2 eggs (lightly beaten)

Preheat oven to 375. Spray a 9x13 pan with non-fat cooking spray. In a bowl, mix flour, salt, brown sugar & butter with a fork. Set aside 1/2 cup of flour mixture.

Add remaining ingredients to flour mixture & pour into pan. Sprinkle with reserved topping mix & walnuts. Bake 25-30 mins. until done.

 

[moreluck]

One-Dish Chicken & Rice Bake


1 can (10 3/4 ounces) Campbell's Condensed 98% Fat-Free Cream of Mushroom Soup
1 cup water*
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/8 teaspoon pepper
4 skinless, boneless chicken breast halves (about 1 pound)


In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.

Bake at 375 friend for 45 minutes or until chicken is no longer pink and rice is done.

*For creamier rice, increase water to 1 1/3 cups.

Makes 4 servings

 

[moreluck]

Hawaiian Delight Dessert



Crust
2 C cinnamon graham cracker crumbs
1/2 C melted butter

Filling
2 pkg (3.4 oz each) banana cream instant pudding
3 C cold milk
3/4 C shredded coconut
1/2 tea rum extract
3 ripe bananas, sliced
1 can (20 oz) crushed pineapple, well drained
1 container (8 oz) frozen whipped topping, thawed

For crust, combine crumbs and butter in Med bowl; mix well. Press crumb mixture onto bottom of 12X8 in baking dish. For filling, prepare pudding mix in Lg bowl according to package directions, using 3 C milk. Stir in coconut and rum extract. Arrange banana slices over crust. Spoon pudding mixture over bananas to cover completely. In Med bowl, combine pineapple and whipped topping; spread over pudding mixture. Refridgerate at least 30 Min or up to 2 Hr before serving.

Yield 12-15 servings

 

[moreluck]

Carrot Cake

3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 eggs, well beaten
1-1/4 cups vegetable oil
1 teaspoon vanilla extract

Cream Cheese Frosting:
One 16-ounce package powdered sugar
One 8-ounce package cream cheese, softened.
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350F.
Combine first 7 ingredients of cake. Stir in eggs, oil, and vanilla, mixing well. Spoon batter into greased and floured cake pans. Bake for 40 minutes or until a wooden pick inserted in center comes out clean, Spread cream cheese frosting when cool.

Frosting:
Cream first 4 ingredients. Stir in pecans.

 

[moreluck]

Baba Ghanoush
Ingredients

1 medium eggplant (about 1 lb.)
1 small onion, cut into fourths
1-2 large cloves garlic (or to taste), finely minced
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
Salt and freshly-ground black pepper, to taste
2 Tbsp. flat-leaf parsley, finely chopped

Preparation:

Heat the oven to 400 degrees.
With a fork, pierce eggplant in 3 or 4 places. Place on a rack set in a baking sheet. Bake about 40 minutes or until soft. Set aside to cool. Peel eggplant and cut into cubes.

Place eggplant, onion, garlic, lemon juice, oil, salt and pepper in a food processor or blender. Cover and pure until smooth, stopping to scrape down sides of container if necessary. Check seasoning and add more salt to taste, if desired. Drain excess liquid and spoon mixture into a bowl. Garnish with parsley.

Serve the baba ghanoush with whole-grain pita bread wedges.

 

[moreluck]

Baby Food Cake

2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups sugar
1 teaspoon baking soda
3 eggs
1 cup vegetable oil
2 small jars baby food (banana, apricot or pears)
1 cup chopped nuts
1 teaspoon imitation vanilla extract

Preheat oven to 350F. Mix dry ingredients. Mix wet ingredients. Combine two mixtures. Pour into greased bundt pan. Bake 45- 60 minutes. Allow to cool 10 minutes. Serve warm.

Serves 15.

 

[moreluck]

Peachy Oven Pancake
Ingredients


PANCAKE...

2 teaspoons margarine or butter
1 1/4 cups Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
3/4 cup water
2 tablespoons sugar
1 egg
1 can (15 1/4 ounces) sliced peaches, well drained, coarsely chopped

TOPPING....

1 cup sliced strawberries
2 (3 1/2-ounce) containers vanilla pudding

Preparation....
1. Heat oven to 375F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or low speed on electric mixer until smooth. Fold in peaches. Pour batter into greased pie pan.

2. Bake at 375F for 22 to 30 minutes or until golden brown and center springs back when touched lightly.

3. To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

 

[moreluck]

Honey-Mustard Bean Salad

Ingredients:
1 package (16 ounces) frozen cut green beans
1/2 cup Kikkoman Quick & Easy Marinade, Honey & Mustard Teriyaki
4 teaspoons distilled white vinegar
1 tablespoon vegetable oil
1/8 teaspoon salt
1 can (15 ounces) kidney beans, rinsed and well drained
1/4 cup chopped onion

Preparation:
Cook green beans according to package directions; drain well. Meanwhile, blend marinade, vinegar, oil and salt in nonmetallic, medium-size bowl. Add green beans, kidney beans and onion. Stir to evenly coat all pieces. Cover and refrigerate 2 hours, or until chilled, stirring once.

 

[moreluck]

Peppered Pork Tenderloin

Ingredients:

1 pork tenderloin (about 1 pound)
2 teaspoons lemon pepper
1/2 teaspoon ground red pepper (cayenne) or pepper blend seasoning

Preparation:

Heat oven to 425F.

Rub entire surface of tenderloin with both peppers. Place in ungreased shallow 11x7-inch roasting pan.

Roast uncovered 15 to 20 minutes until top is golden brown and juice of pork is no longer pink when centers of thickest pieces are cut or until thermometer reads 160F. Let stand 5 minutes.

 

[moreluck]

Creamy Roasted Red Pepper Soup

Ingredients:

1/4 cup (1/2 stick) butter or margarine, divided
1/2 cup chopped onion
1 garlic clove, finely chopped
1 jar (12 ounces) roasted red peppers, drained, seeds removed
1/4 cup all-purpose flour
1 can (12 fluid ounces) Nestl Carnation Evaporated Milk
1 can (14.5 fluid ounces) vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:
MELT 2 tablespoons butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes or until onion is tender. Transfer onion mixture to blender container. Add red peppers; cover. Process until smooth.

MELT remaining butter in same saucepan. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Stir in red pepper mixture, salt and pepper. Heat through.

 

[moreluck]

Vidalia Onion Casserole

2-3 Vidalia onions
1/2 cup self-rising flour
Salt and pepper to taste
6 tablespoons butter
1 cup medium sharp Cheddar cheese

Preheat oven to 375F. Melt butter, add flour, salt and pepper. Cut onions into rings, coat with flour and butter mixture. Place in 9 x 12 inch greased casserole dish. Top with cheese. Bake 45 minutes or until brown and crispy on top. Sweet onions can be substituted for Vidalia onions. Serve hot.

Serves 8.

 

[moreluck]

Taco Casserole

1 pound ground beef
1 small onion, chopped
1 envelope taco seasoning mix
One 9-ounces bag Nacho cheese Tortilla chips
One 10-3/4-ounces can condensed Cheddar cheese soup, undiluted
1 medium tomato, chopped
1 cup (4 ounces) Mozzarella cheese, shredded
1/2 head iceberg lettuce, chopped

In a skillet, brown ground beef and onion until beef is browned and onion is tender. Drain. Add taco seasoning. Follow package directions to add water and simmer. Meanwhile crush 3/4 of the tortilla chips sprinkled over the bottom of a 13 x 9 x 2 inch baking dish. Top with beef mixture. Spread with soup. Sprinkle with tomato and cheese. Bake uncovered at 350F for 20 minutes. Sprinkle with lettuce.

Serves 4.

 

[moreluck]

Chex Caramel Corn

Ingredients

4 1/2 cups Corn Chex or Rice Chex cereal
4 cups popped popcorn
1/2 cup honey-roasted peanuts, if desired
1/4 cup butter or margarine
6 tablespoons packed brown sugar
2 tablespoons light corn syrup
1/4 teaspoon vanilla

Preparation:
Heat oven to 250F. Mix cereal, popcorn and peanuts in large roasting pan; set aside. Heat butter, brown sugar, corn syrup and vanilla to boiling in 2-quart saucepan over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

 

[moreluck]

Firecracker Prawns

Ingredients:

1/4 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon sugar
2 tablespoons tomato ketchup
1 teaspoon plus 1 tablespoon cornstarch, divided
1 red jalapeo pepper
1-1/2 pounds (16 to 20 count) extra-large fresh or thawed prawns, peeled and deveined
2 cloves garlic, minced
2 tablespoons vegetable oil
2 green onions and tops, sliced

Preparation:

Combine first 3 ingredients with 1 teaspoon cornstarch and 1/4 cup water. Cut jalapeo lengthwise in half; discard half of seeds. Chop jalapeo with remaining seeds and combine with shrimp, garlic and remaining 1 tablespoon cornstarch. Stir-fry shrimp in hot oil in wok or large skillet over high heat 2 minutes; remove. Stir teriyaki sauce mixture and pour into same pan. Cook, stirring, until sauce boils and thickens. Stir in shrimp and green onions and cook just to coat with sauce.

 

[moreluck]

Chicken and Noodle Casserole

4 chicken breasts (cooked and chopped)
1 large onion, finely chopped
3 stalks celery, finely chopped
1/2 cup butter or margarine
3 tablespoons flour
Salt and pepper to taste
2 cups milk
1 can cream of mushroom soup
1 cup mild Cheddar cheese
1-1/2cup onion tops (optional)
1/2 bell pepper
8 ounces elbow macaroni, cooked
Progresso bread crumbs or cracker crumbs
Paprika

Preheat oven to 350F. Saute onion and celery in butter until tender. Add flour to make cream gravy. Add salt and pepper to taste. Add 2 cups milk and cook until thick. Add 1 can cream of mushroom soup and 1 cup cheese.

Remove from heat. Add onion tops and bell pepper. Add cooked chicken breast; stir and add mixture to cooked elbow macaroni. Place in large baking dish or divide it into two equal portions (can be frozen for later use). Serve with crackers and green salad. Chop 2 more ounces of cheese. Sprinkle top with bread crumbs or crackers. Garnish with cheese and paprika. Start baking with foil on too (45 minutes to 1 hour). When bubbling, remove foil and let top brown about 20 more minutes.

Note:
Canned chicken or tuna can be used.

 

[moreluck]

PASTA & PEPPERS

1 green pepper, seeded and quartered
1 red pepper, seeded and quartered
8 oz. penne pasta
5-10 cloves garlic, cut in thin slices
1 Tbls. olive oil
1 14 1/2 oz. can diced tomatoes (drained)
ground black pepper
1/4 snipped fresh parsley
2 Tbls. capers, drained
1/3 cup parmesan cheese

1. Place peppers, cut side down, on a foil lined baking sheet. Bake uncovered in a 425 degree oven about 20 mins or until skins are charred. Immediately wrap hot peppers in the foil and let stand for 20-30 mins. 'til cool enough to handle. (the steam will loosen the peels) Peel off skin and cut peppers into strips.

2. Cook pasta according to package directions.

3. Meanwhile, in large skillet, cook the garlic slices in hot oil about 5 mins. 'til golden. Remove garlic with a slotted spoon and set aside.

4. In the same skillet, cook pepper strips and tomatoes in the garlic flavored oil for 1-2 mins. Season with black pepper. Stir in parsley and capers.

5. Drain pasta and place in hot skillet. Add tomatoes and toss to coat. Heat through. Transfer to large serving bowl. Garnish with some garlic slices and sprinkle with parmesan cheese.

 

[moreluck]

Orange-Baked Chicken

Simple baked chicken in a silky orange sauce, this is great over white rice alongside steamed broccoli or asparagus.


Ingredients

3 (4-6-oz.) fresh boneless, skinless chicken breasts
1/4 cup chopped peeled onion
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon crushed dried rosemary
1/4 teaspoon ground black pepper
2 cups orange juice
2 tablespoons flour


Directions:

Preheat oven to 350F.

Arrange chicken breasts in shallow baking pan, breast-side up. Sprinkle with onion, paprika, salt, rosemary and pepper.

Whisk together orange juice and flour and pour over chicken. Bake, uncovered, basting occasionally, for 1 hour or until tender. Remove chicken from pan, stir pan juices until blended and pour over chicken to serve.

 

[moreluck]

Cranberry Rice Pilaf


Ingredients:

1 teaspoon butter, unsalted
1/2 cup finely chopped onions
1 sprig fresh thyme (optional)
1 cup converted rice
3/4 cup dried cranberries
1 1/2 cups chicken stock or water
salt to taste
freshly ground black pepper



Preparation:
1 Preheat the oven to 350F.
2 In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown.

3 Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.

4 Add the cranberries and the stock and bring to a boil over high heat.

5 As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.

6 Add the salt and pepper, and fluff with a fork.

 

[moreluck]

Smothered Beef Short Ribs


1/2 cup olive oil
4 pounds beef short ribs
salt and pepper to taste
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon dried thyme
1 cup red wine
8 cups beef stock
1/4 cup chopped fresh parsley


Directions:
1 Heat the oil in a large pot over medium high heat.
Season the ribs with salt and pepper to taste and dredge them
in flour. Fry the ribs in the oil in small batches,
adding oil as needed, to sear the meat. This should take 2 to
3 minutes per batch. Set ribs aside.

2. In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.

3 Deglaze the pot with the red wine, scraping up all the
bits on the bottom. Add the stock, bring to a boil, reduce
heat to low and simmer. Add the ribs and continue to simmer
for 2 hours, until the sauce thickens. Stir in the parsley and serve.

 

[moreluck]

Cheesy Baked Chicken

These cheesy chicken legs bake up moist and juicy on the inside and tender and crunchy on the outside. Great for a casual party.


Ingredients


1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 clove garlic crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 pounds fresh chicken drumsticks
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese


Directions


Combine parsley, olive oil, garlic, salt and pepper in a large mixing bowl. Add chicken pieces, turning to coat evenly. Cover and refrigerate for 1 hour.

Meanwhile heat oven to 375F.

Combine dry bread crumbs and Parmesan cheese in a pie plate. Roll each chicken piece in the mixture, shaking off any excess. Arrange in a single layer in a 13x9x2-inch baking pan. Bake for 1 hour or until chicken is thoroughly cooked.