Five-Cheese Spinach & Artichoke Dip

November 15, 2014 Leave a Comment

 

Five-Cheese Spinach & Artichoke Dip

Five-Cheese Spinach & Artichoke Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whenever I go to an event, I’m always asked to bring this hot dip.  Five types of cheese make it a standout and oh-so delicious.  I love its party-ready convenience – I serve it straight from the slow cooker, so set-up and clean-up is a breeze!

           Noelle Myers                                                                     Grand Forks, N. Dakota

 

Five-Cheese Spinach & Artichoke Dip Recipe

 

Five-Cheese Spinach & Artichoke Dip

1 jar (12 oz.) roasted red pepper

1 jar (6 ½ oz.) marinated quartered artichoke hearts

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

8 oz. fresh mozzarella cheese, cubed

1 ½ cups (6 oz.) shredded Asiago cheese

2 packages (3 oz. each) cream cheese, softened and cubed

1 cup (4 oz.) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

¼ cup finely chopped red onion

2 Tbsp. mayonnaise

2 garlic cloves, minced

Assorted crackers

 

Drain pepper, reserving 1 tablespoon liquid; chop peppers.  Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3 quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers.  Stir in reserved pepper and artichoke liquids.  Cook 2 hours; stir dip; cook, covered 30-60 minutes longer.  Stir before serving; serve with crackers.  16 serving (1/4 cup each)

 

(Recipe for Five-Cheese Spinach & Artichoke Dip was on www.tasteofhome.com, 2014)

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Basil, Shrimp and Zucchini Pasta

November 15, 2014 Leave a Comment

 

Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini Pasta

This recipe, Basil, Shrimp and Zucchini Pasta is from Diabetic Connect.  This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil.  If you have leftover cooked pasta from another meal, use it and skin Step 2.  Since the recipe combines a starch, vegetable and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

                                                           Recipe by:   Nancy Baggett

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper, or more to taste

Pinch of cayeene pepper, to taste

1 lb. peeled and deveined raw shrimp (31-40 per 1 lb.)

2 cups orecchiette or other small pasta, preferably whole-wheat

2 medium zucchini or summer squash or 1 of each

 

.Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayeene in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook past in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, UNTIL THE SHRIMP ARE PINK AND JUST BARELY COOKED THROUGH, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.        4 servings

 

(Recipe for Basil, Shrimp and Zucchini Pasta came from Diabetic Connect, 2014)

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Sweet Potato Cinnamon Bread

November 9, 2014 Leave a Comment

 

Sweet Potato Cinnamon Bread

Sweet Potato Cinnamon Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family loves quick breads.  This one is moist and spicy.  If you don’t have don’t have mini loaf pans it works just as well in regular size pans.

         Nancy Foust                                                                       Stoneboro, Pennsylvania

 

Sweet Potato Cinnamon Bread Recipe

Sweet Potato Cinnamon Bread

3 ½ cups flour

2  2/3 cups sugar

2 tsp. baking soda

1 tsp. salt

½ tsp. baking powder

1 ½ tsp. baking ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

4 eggs

2 cups mashed sweet potatoes

2/3 cup canola oil

2/3 cup 2% milk

1 ½ cups raisins

1 cup chopped walnuts

 

Preheat oven to 350 F.  In a large bowl, whisk the first eight ingredients.  In another bowl, whisk eggs, sweet potatoes, oil and milk until blended.  Add to flour mixture; stir until just moistened.  Fold in raisins and walnuts.

Transfer to four (4) greased 5 ¾ x 4x3x2 inch loaf pans.  Bake 35-40 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes before removing to wire racks to cool.

4 loaves (6 slices each)

For larger loaves:  Prepare recipe as directed, using 2 greased 9 x 5 inch loaf pans.  Bake in preheated 350 F. 55-60 minutes or until toothpick comes out clean.

 

(Recipe for Sweet Potato Cinnamon Bread was on www.tasteofhome.com, 2014)

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Cheeseburger Broccoli Chowder

November 6, 2014 Leave a Comment

 

Cheeseburger Broccoli Chowder

Cheeseburger Broccoli Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I invented this soup accidentally!  Actually, it came about when I was new to cooking, and didn’t know that “chowder” was a kind of soup – so I made mashed potatoes to go with the dish I was making.  We ended up dunking our mashed potatoes into the soup as “gravy” – and it was delicious!

          Karen Davies                                                                     Wanipigow, Manitoba

 

Cheeseburger Broccoli Chowder Recipe

Cheeseburger Broccoli Chowder

½ lb. ground turkey or beef

½ cup chopped onion

¼ cup chopped green pepper

1 can (10 ¾ oz.) condensed cheddar cheese soup, undiluted

¾ cup milk

1 tsp. Worcestershire sauce

1 cup chopped broccoli

1 to 2 potatoes, peeled and sliced

 

In a large saucepan, cook beef with onion and green peppers until the beef is no longer pink; drain.  Stir in soup, milk and Worcestershire sauce.  Add broccoli and potatoes.  Bring to a boil, reduce heat and simmer, covered, about 30 minutes or until potatoes are tender.            4 servings

 

(Recipe for Cheeseburger Broccoli Chowder was on www.tasteofhome.com, 2014)

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Shrimp Chili Cornbread Casserole

November 5, 2014 Leave a Comment

 

Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole is from Diabetic Connect.  Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead.  The dish serve 12, so it’s just right for serving to a crowd gathered to watch a Sunday game on TV.

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. salt

2 cans (14 oz.) no-salt-added diced tomatoes

1 ½ lbs. raw shrimp, (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping:      1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To prepare filling:  Heat 2 teaspoons oil in a Dutch oven over medium heat.  Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring, for 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To prepare cornbread topping:  Whisk cornmeal, flour, baking powder and ½ teaspoon salt in a large bowl.  Whish milk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir just until moistened.  Drop by heaping tablespoons over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

Bake, let cool for 1 hour, cover with parchment the foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole came from Diabetic Connect, 2014)

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Sweet & Hot Baked Beans

November 2, 2014 Leave a Comment

 

Sweet & Hot Baked Beans

Sweet & Hot Baked Beans

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Baked beans belong at a barbecue.  They’re sweet with heat when you add pineapple and jalapenos.

             Robin Haas                                                                                        Cranston, Rhode Island

 

Sweet & Hot Baked Beans Recipe

Sweet & Hot Baked Beans

 

4 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained

2 cans (8 oz. each) crushed pineapple, undrained

2 large onions, finely chopped

1 cup packed brown sugar

1 cup ketchup

10 bacon strips, cooked and crumbled

½ cup molasses

¼ cup canned diced jalapeno peppers

2 Tbsp. white vinegar

4 garlic cloves, minced

4 tsp. ground mustard

¼ tsp. ground cloves

 

In a 3 or 4 quart slow cooker, combine all ingredients.  Cook, covered, on low 5-6 hours.     12 servings

 

(Recipe for Sweet & Hot Baked Beans was on www.tasteofhome.com, 2014

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Cheese & Pumpkin-Filled Manicotti

November 2, 2014 Leave a Comment

 

Cheese & Pumpkin-Filled Manicotti

Cheese & Pumpkin-Filled Manicotti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Our family adores autumn and anything to do with pumpkins!  We all love the recipe because it is warm and comforting.  It’s so easy to put together.  It’s so easy to put together on a cool fall evening after a day of work or raking leaves.

        Mandy Howison                                                                              Renfrew, Pennsylvania

 

Cheese & Pumpkin-Filled Manicotti Recipe

Cheese & Pumpkin-Filled Manicotti

1 package (8 oz.) manicotti shells

1 container (15 oz.) ricotta shells

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

1 cup canned pumpkin

2 egg yolks

¼ tsp. ground nutmeg

1 jar (24 oz.) garlic spaghetti sauce

 

Preheat oven to 350 F.  Cook manicotti shells according to package directions for al dente.  Drain.

In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg.  Spoon into manicotti.

Spread 1 cup spaghetti sauce into a greased 9 x 13 inch baking dish.  Top with stuffed manicotti.  Pour remaining spaghetti sauce over top; sprinkle with remaining mozzarella cheese.  Bake, covered, 25-30 minutes or until cheese is melted.         7 serving

 

(Recipe for Cheese & Pumpkin-Filled Manicotti was on www.tasteofhome.com, 2014)

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Mozzarella Baked Spaghetti

November 1, 2014 Leave a Comment

 

Mozzarella Baked Spaghetti

Mozzarella Baked Spaghetti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This satisfying pasta bake is quick to make and will please young and old alike.  Add a salad and breadsticks, and you’re ready for company.

              Betty Rabe                                                                          Mahtomedi, Minnesota

 

Mozzarella Baked Spaghetti  Recipe

Mozzarella Baked Spaghetti

8 oz. uncooked spaghetti, broken into thirds

1 egg

½ cup milk

½ tsp. salt

½ lb. ground beef

½ lb. Johnsonville Mild Ground Italian Sausage

1 small onion, chopped

¼ cup chopped green pepper

1 jar (14 oz.) meatless spaghetti sauce

1 can (8 oz.) tomato sauce

1 to 2 cups (4 to 8 oz.) shredded part-skim mozzarella cheese

 

Preheat oven to 350 F.   Cook spaghetti according to package directions.

Meanwhile, in a large bowl, beat egg, milk and salt.  Drain spaghetti; add egg mixture and toss to coat.  Transfer to a greased 13 x 9 inch baking dish.

In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer “PINK”; drain.  Stir in spaghetti sauce and tomato sauce.  Spoon over the spaghetti mixture.

Bake, uncovered, 20 minutes.  Sprinkle with the cheese.  Bake 10 minutes longer or until cheese is melted.  Let stand 10 minutes before cutting.             4-6 servings

 

(Recipe for Mozzarella Baked Spaghetti was on www.tasteofhome.com, 2014)

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Oven-Fried Chicken Drumsticks

October 27, 2014 Leave a Comment
Oven-Fried Chicken Drumsticks

Oven-Fried Chicken Drumsticks

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This fabulous oven-fried chicken uses Greek yogurt to create an amazing marinade that makes this chicken incredibly moist.   This recipe is DIABETIC FRIENDLY!!

              Kim Wallace                                                                      Dennison, Ohio

 

Oven-Fried Chicken Drumsticks Recipe

Oven-Fried Chicken Drumsticks

1 cup fat-free plain Greek yogurt

1 Tbsp. Dijon mustard

2 garlic cloves, minced

8 chicken drumsticks (4 oz. each), skin removed

½ cup whole wheat flour

1 ½ tsp. paprika

1 tsp. baking powder

1 tsp. salt

1 tsp. pepper

Olive oil flavored cooking spray

 

In a large resealable plastic bag, combine yogurt, mustard and garlic.  Add chicken; seal bag and turn to coat.  Refrigerate 8 hours or overnight.

Preheat oven to 425 F.  In another plastic bag, mix flour, paprika, baking powder, salt and pepper.  Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat.  Place on a wire rack over a baking sheet; spritz with cooking spray.  Bake 40-45 minutes or until a thermometer reads 180 F.          4 servings

 

(Recipe for Oven-Fried Chicken Drumsticks was on www.tasteofhome.com, 2014)

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Sweet & Spicy Chicken Wings

October 26, 2014 Leave a Comment
Sweet & Spicy Chicken Wings

Sweet & Spicy Chicken Wings

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The meat literally falls off the bones of these wings!!  Spice lovers will get a kick out of the big sprinkling of red pepper flakes.

             Sue Bayless                                                                                        Prior Lake, Minnesota

 

Sweet & Spicy Chicken Wings Recipe

Sweet & Spicy Chicken Wings

3 lbs. chicken wings

1 ½ cups ketchup

1 cup packed brown sugar

1 small onion, finely chopped

¼ cup finely chopped sweet red pepper

2 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 ½ tsp. crushed red pepper flakes

1 tsp. ground mustard

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. pepper

 

Cut wings into three sections; discard wing tip sections.  Place chicken in a 4 quart slow cooker.  In a small bowl, combine the remaining ingredients.  Pour over chicken; stir until coated.  Cover and cook on low for 5-6 hours or until chicken juices run clear.         2 ½ dozen

 

(Recipe for Sweet & Spicy Chicken Wings was on www.tasteofhome.com, 2014)

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