Toffee-Pear Crisp Bread Pudding

October 18, 2014 Leave a Comment

 

Toffee-Pear Crisp Bread Pudding

Toffee-Pear Crisp Bread Pudding

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

www.tasteofhome.com

 

My son loves pear crisp, but one night I was making bread pudding.  He asked if I could make both.  I compromised by combining two desserts into this one dish.  It’s absolutely FANTASTIC!

             Kurt Walt                                                                            Redwood City, California

 

Toffee-Pear Crisp Bread Pudding Recipe

Toffee-Pear Crisp Bread Pudding

1 ¾ cups 2% milk

1 cup butterscotch-caramel ice cream topping

¼ cup butter, CUBED

1 tsp. ground cinnamon

½ tsp. ground ginger

2 eggs

4 cups cubed day-old French bread

2 cups sliced peeled fresh pears (about 2 medium)

Topping:     ½ cup flour

½ cup packed brown sugar

1/3 cup cold butter

1/3 cup English toffee bits

 

Preheat oven to 350 F.  In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger.  Cook and stir over medium-low heat until butter is melted.  Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture.  Stir in remaining milk mixture.  Add bread; stir to coat.  Let stand 10 minutes.  Gently stir in pears; transfer to a greased 11 x 7 inch baking dish.  Bake, uncovered, 20 minutes.

Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly.  Stir in toffee bits; sprinkle over bread pudding.  Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.  Serve warm.  Refrigerate leftovers.          12 servings

 

(Recipe for Toffee-Pear Crisp Bread Pudding was on www.tasteofhome.com, 2014)

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Angel Hair Primavera

October 17, 2014 Leave a Comment
Angel Hair Primavera

Angel Hair Primavera

 

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

www.tasteofhome.com

 

I love to make this when summer is on full swing and the vegetables are at their very best.  You can substitute almost any vegetable when in season. This dish, at my house, is almost never the same.

           Tre Balchowsky                                                                                Sausalito, California

 

Angel Hair Primavera Recipe

Angel Hair Primavera

1 Tbsp. olive oil

2 medium zucchini, coarsely chopped

1 cup fresh baby carrots, halved lengthwise

1 cup fresh or frozen corn

1 small red onion, cut into thin wedges

1 cup cherry tomatoes, halved

2 garlic cloves, minced

1 package (4.8 oz.) Pasta Roni angel hair pasta with herbs

½ cup chopped walnuts, toasted

¼ cup shredded Parmesan cheese

Coarsely ground pepper

 

In a large skillet, heat oil over medium-high heat.  Add zucchini, carrots, corn and onion; cook and stir 10-12 minutes or until carrots are tender.  Stir in tomatoes and garlic; cook 1 minute longer.

Meanwhile, prepare pasta mix according to package directions.  Add to vegetable mixture; toss to combine.  Sprinkle with walnuts, cheese and pepper.            4 servings

 

(Recipe for Angel Hair Primavera was on www.tasteofhome.com, 2014)

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Shrimp Fajitas

October 14, 2014 Leave a Comment
Shrimp Fajitas

Shrimp Fajitas

 

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

www.tasteofhome.com

 

I’ve lost 50 pounds recently and my husband, Jere, has lost 65.  We’re always looking for tasty ways to keep the weight off.  I think working moms would love it as much as we do because it’s so quick and easy.

              Charlene Chambers                                                                        Ormond Beach, Florida

 

Shrimp Fajitas Recipe

Shrimp Fajitas

1 lb. uncooked medium shrimp, peeled and deveined

4 Tbsp. minced fresh cilantro, divided

1 Tbsp. plus 2 tsp. olive oil, divided

3 tsp. Caribbean jerk seasoning

1/8 tsp. chili powder

1/8 tsp. ground cumin

1 cup (8 oz.) fat-free sour cream

1 large onion, halved and thinly sliced

1 medium sweet red pepper, cut into thin strips

1 medium green pepper, cut into thin strips

8 flour tortillas (6 inches), warmed

½ cup salsa

 

In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand for 10 minutes.  Meanwhile, in a small bowl, mix sour cream and remaining cilantro.

In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat.  Add onion and peppers; cook and stir until crisp-tender.  Remove from pan.

In same pan, heat remaining oil over medium-high heat.  Add shrimp; cook and stir until shrimp turn pink.  Return onion mixture to pan; heat through.  Serve with tortillas, salsa and sour cream mixture.

4 servings

 

(Recipe for Shrimp Fajitas was on www.tasteofhome.com, 2014)

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Harvest Salad with Cherry Vinaigrette

October 11, 2014 Leave a Comment
Harvest Salad with Cherry Vinaigrette

Harvest Salad with Cherry Vinaigrette

 

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

www.tasteofhome.com

 

Mixed greens and plenty of produce make this salad so satisfying, and it’s gorgeous to serve for occasions.  * This recipe is DIABETIC FRIENDLY! *

Jaye Beeler                                                                         Grand Rapids, Michigan

 

Harvest Salad with Cherry Vinaigrette Recipe

 

Harvest Salad with Cherry Vinaigrette

3 medium fresh beets (about 1 lb.)

1 package (5 oz.) spring mix salad greens

2 medium apples, thinly sliced

1 medium carrot, shredded

½ cup grape tomatoes, halved

½ cup yellow grape tomatoes or pear tomatoes, halved

½ cup garbanzo beans or chickpeas, rinsed and drained

½ cup coarsely chopped walnuts, toasted

4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:     ½ cup tart cherry preserves

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

 

Preheat oven to 400 F.  Scrub beets and trim tops to 1 inch.  Wrap in FOIL; place on a baking sheet.  Bake 50-60 minutes or until tender.  Remove foil, cool completely.  Peel beets and cut into ½ inch pieces.

In a large bowl, combine salad greens, apples, carrots, tomatoes, beans, walnuts, bacon and cooled beets.  In a small bowl, whisk vinaigrette ingredients until blended.  Serve with salad.

10 servings (1 cup each)

 

(Recipe for Harvest Salad with Cherry Vinaigrette was on www.tasteofhome.com, 2014)

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Slow Cooker Turkey Chili

October 6, 2014 Leave a Comment

 

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

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

www.tasteofhome.com

 

I love this chili recipe because it’s a quick meal to prepare in the morning and a delicious wholesome dinner to return to in the evening.

               Terri Crandall                                                                    Gardnerville, Nevada

 

Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili

2 Tbsp. olive oil

1 ½ lb. ground turkey

1 medium onion, chopped

2 Tbsp. ground ancho chili pepper

1 Tbsp. chili powder

1 ½ tsp. salt

1 ½ tsp. ground cumin

1 ½ tsp. paprika

2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

1 can (4 oz.) chopped green chilies

1 garlic clove, minced

1 cup brewed coffee

3/4/ cup dry red wine or chicken broth

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

Sliced avocado and chopped green onions

 

In a large skillet, heat oil over medium heat.  Add turkey and onions; cook 8-10 minutes or until meat is no longer pink, breaking up turkey into crumbles.

Transfer to a 5 quart slow cooker; stir in seasonings.  Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.

Cook, covered, on low 7-9 hours.  Stir in beans; cook 15-20 minutes longer or until heated through.  Top servings with avocado and green onions.       8 servings

Freezer option:  Freeze cooled chili in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

 

(Recipe for Slow Cooker Turkey Chili was on www.tasteofhome.com, 2014)

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Cheddar Corn Chowder

October 1, 2014 Leave a Comment
Cheddar Corn Chowder

Cheddar Corn Chowder

 

This soup is from Jackie Goplins is hearty and super tasty.

 

Cheddar Corn Chowder Recipe

Cheddar Corn Chowder

8 oz. bacon, chopped

¼ cup olive oil

6 cup chopped yellow onions (4 large)

4 Tbsp. butter (Jackie uses unsalted)

½ cup flour

2 tsp. salt (1 ½ tsp. if using salted butter)

1 tsp. PENZEYS FRESHLY GROUND PEPPER

1/2 tsp. TURMERIC

12 cups chicken stock (or 12 cups water mixed with 1 ½ Tbsp. CHICKEN SOUP BASE)

6 cups medium white potatoes, unpeeled, diced (2 lbs.)

10 cups corn kernels (10 large ears)

2 cups half & half

½ lb. sharp white cheddar cheese, grated

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a large pot, cook the bacon in the olive oil over medium-high heat until the bacon is crisp.  Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.  Reduced the heat to medium; add the onions and butter and cook for 10 minutes.  Stir in the flour, salt, PEPPER and TURMERIC; cook, stirring, until thick and creamy – about 3 minutes.

Add the chick stock and potatoes.  Bring to a boil and simmer, uncovered, until the potatoes are tender, about 15 minutes.  If using fresh corn, cut the kernels off the cobs and blanch for 3 minutes in boiling salted water and then drain.  Reduce heat to low, add the corn to the soup, and then add the half & half and cheddar.  Cook for 5 more minutes until cheese is melted.  Season to taste and serve hot with a garnish of bacon.         Serves 22 – 24

(Recipe for Cheddar Corn Chowder was in Penzeys Spices catalog)

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Beef Taco Lasagna

September 30, 2014 Leave a Comment
Beef Taco Lasagna

Beef Taco Lasagna

 

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

www.tasteofhome.com

 

This recipe makes two big pans.  Freeze one or both to enjoy later.

              Stacey Compton                                                                               Toledo, Ohio

 

Beef Taco Lasagna Recipe

Beef Taco Lasagna

24 lasagna noodles

2 lb. ground beef

2 envelopes taco seasoning

4 egg whites

2 cartons (15 oz. each) ricotta cheese

8 cups (2 lb.) shredded cheddar cheese

2 jars (24 oz. each) chunky salsa

 

Preheat oven to 350 F.  Cook noodles according to package directions.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in taco seasoning.  In a small bowl, combine egg whites and ricotta cheese.  Drain noodles.

In each of two 13 x 9 inch baking dishes, layer four noodles, ¾ cup ricotta mixture, half of the beef mixture and 1 1/3 cups cheddar cheese.  Top each with four noodles, ¾ cup mixture, 1 ½ cups salsa and 1 1/3 cups cheese.  Repeat.

Bake, uncovered, 35-40 minutes or until heated through.  Let stand for 10 minutes before cutting.

2 casseroles (8 serving each)

 

(Recipe for Beef Taco Lasagna was on www.tasteofhome.com, 2014)

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Lemony Grilled Salmon Fillets with Dill Sauce

September 27, 2014 Leave a Comment
Lemony Grilled Salmon Fillets with Dill Sauce

Lemony Grilled Salmon Fillets with Dill Sauce

 

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

www.tasteofhome.com

 

Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon.  A touch of dill adds a fresh, clean finish.

                April Lane                                                                           Greeneville, Tennessee

 

Lemony Grilled Salmon Fillets with Dill Sauce Recipe

 

Lemony Grilled Salmon Fillets with Dill Sauce

2 medium lemons

4 salmon fillets (6 oz. each)

Lemony-Dill Sauce:           1 ½ tsp. cornstarch

½ cup water

1/3 cup lemon juice

4 tsp. butter

3 lemon slices, quartered

1 Tbsp. snipped fresh dill

¼ tsp. salt

1/8 tsp. dried chervil

Dash cayenne pepper

 

Trim both ends from each lemons; cut lemons into thick slices.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill salmon and lemon slices, covered, over high heat or broil 3-4 inch from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.

For sauce:  In a small saucepan, combine the cornstarch, water and lemon juice; add butter.  Cook and stir over medium heat, until thickened and bubbly.  Remove from the heat; stir in quartered lemon slices and seasonings.  Serve with salmon and grilled lemon slices.         4 servings (3/4 cup sauce)

 

(Recipe for Lemony Grilled Salmon Fillets with Dill Sauce was on www.tasteofhome.com, 2014)

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Chili Stew

September 27, 2014 Leave a Comment
Chili Stew

Chili Stew

 

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

www.tasteofhome.com

 

This thick zippy stew is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans.  Chili powder and green chilies season it just right.  * This recipe is Diabetic Friendly! *

           Amy Short                                                                                           Lesage, West Virginia

 

Chili Stew Recipe

Chili Stew

1 lb. ground beef

1 medium onion, chopped

1 small green pepper, chopped

2 cans (16 oz. each) hot chili beans, undrained

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 ¼ oz.) whole kernel corn, drained

1 can (14 ½ oz.) diced tomatoes with garlic and onion

1 can (8 oz.) tomato sauce

1 can (4 oz.) chopped green chilies

2 Tbsp. chili powder

½ tsp. Salt

 

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer PINK; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.         10 servings

 

(Recipe for Chili Stew was on www.tasteofhome.com, 2014)

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Apricot-Pecan Stuffed Pork Tenderloins

September 26, 2014 Leave a Comment

 

Apricot-Pecan Stuffed Pork Tenderloins

Apricot-Pecan Stuffed Pork Tenderloins

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

www.tasteofhome.com

 

This unique blend of ingredients is a pleasant surprise of the sweet apricot-and-thyme-flavored tenderloin.  My sister gave me this recipe 15 years ago, and it’s been a favorite ever since.    * This recipe is Diabetic Friendly! *

            Mary Ann Dell                                                                   Phoenixville, Pennsylvania

 

Apricot-Pecan Stuffed Pork Tenderloins Recipe

Apricot-Pecan Stuffed Pork Tenderloins

1 pork tenderloin (1 lb.)

¾ cup dried apricots

4 ½ tsp. chopped pecans

3 tsp. dried thyme, divided

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

1 ½ tsp. molasses

1 tsp. canola oil

½ cup reduced-sodium chicken broth

 

Cut tenderloin horizontally from the long side to within ½ inch of opposite side.  Open meat so it lies flat; cover with plastic wrap.  Flatten to ½ inch thickness; remove plastic.

In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped.  Add molasses and oil; process until blended.  Spread apricot mixture over the meat within ¾ inch of edges.  Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1 ½ inch intervals.

Line a roasting pan with heavy-duty foil.  Place meat on a rack in prepared pan.  Pour broth over meat and sprinkle with remaining thyme.  Bake at 400 F. for 40-45 minutes or until juices run clear and meat thermometer reads 160 F.  Let stand for 5-10 minutes before slicing.          4 servings

 

(Recipe for Apricot-Pecan Stuffed Pork Tenderloins was on www.tasteofhome.com, 2014)

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