Triple-Layer Pretzel Brownie

July 3, 2013 Leave a Comment
Triple-Layer Pretzel Brownie

Triple-Layer Pretzel Brownie

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

www.tasteofhome.com

 

Triple-Layer Pretzel Brownie Recipe

Triple-Layer Pretzel Brownie

3 cups crushed pretzels

¾ cup butter, melted

3 Tbsp. sugar

1 pkg. fudge brownie mix (13×9 inch pan size)

¾ cup semi-sweet chocolate chips

½ cup creamy peanut butter

In a small bowl, combine the pretzels, butter and sugar.   Press into an ungreased 13×9 inch baking dish.  Bake at 400 F. for8 minutes.  Cool on a wire rack.

Reduce heat to 350 F.   Prepare brownie mix batter according to package directions.  Pour over prepared crust.  Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool completely on wire rack.

In a microwave, melt chocolate chips and peanut butter; stir until smooth.  Spread over top.  Refrigerate for 30 minutes or until firm.  Cut into bars.  Store in an airtight container.           2 dozen

(Recipe for Triple-Layer Pretzel Brownies was in tasteofhome.com)

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Sweet and Sour Spareribs

July 2, 2013 Leave a Comment
Sweet and Sour Spareribs

Sweet and Sour Spareribs

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

www.tasteofhome.com

 

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made.  Dad especially loved these tender tasty ribs with their thick, tangy sauce.  Mom liked them because the sauce was no fuss to make.

                Ruth Ann Stelfox                                                                              Raymond, Alberta

 

Sweet and Sour Spareribs Recipe

Sweet and Sour Spareribs

5 to 6 lbs. pork spareribs or pork loin back ribs

½ cup sugar

½ cup packed brown sugar

2 Tbsp. cornstarch

1 cup ketchup

2/3 cup cider vinegar

½ cup cold water

Place ribs on a rack in a large shallow pan.  Bake, uncovered, at 350 F.  for 1 ½ hours.

Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth.  Bring to a boil.  Cook and stir for 1-2 minutes or until thickened.  Remove ribs and rack from pan.  Drain and discard fat.  Return ribs to roasting pan; drizzle 1 ½ cups sauce over ribs.  Bake 3 minutes longer.  Cut ribs into serving-size pieces; brush with remaining sauce.

 

(Recipe for Sweet and Sour Spareribs was in tasteofhome.com)

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Barbecued Chicken

July 1, 2013 Leave a Comment
Barbecued Chicken

Barbecued Chicken

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

www.tasteofhome.com

 

My family truly loves this recipe.  We don’t fry foods much anymore and prefer to barbecue, so I adapted my mother’s recipe for barbecue sauce to suit our tastes.  Every summer, we have a neighborhood cookout.  I take this chicken and watch it disappear!

Linda Scott                                                                                          Hahira, Georgia

 

Barbecued Chicken Recipe

Barbecued Chicken

Spice Rub  –  2 Tbsp. onion powder

4 tsp. salt or salt substitute

1 Tbsp. paprika

2 tsp. garlic powder

1 ½ tsp. chili powder

1 ½ tsp. pepper

¼ tsp. ground turmeric

Pinch cayenne pepper

Sauce:   2 cups ketchup

3 Tbsp. brown sugar

2 Tbsp. dried minced onion

2 Tbsp. thawed orange concentrate

½ tsp. liquid smoke, optional

Pat chicken dry.  In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce.  Rub remaining spice rub on all sides of chicken.

Grill chicken, uncovered, over medium heat 20 minutes, skin side down.  Meanwhile, combine all sauce ingredients; stir in reserved spice rub.  Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.            8 servings

(Recipe for Barbecued Chicken was in tasteofhome.com)

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Aloha Burgers

June 28, 2013 Leave a Comment
Aloha Burgers

Aloha Burgers

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

www.tasteofhome.com

 

I love hamburgers and pineapple, so it just seemed natural for me to combine them.  My family frequently requests these unique burgers.  It’s a nice change of pace from the same old boring hamburger.

                Joi McKim-Jones                                                                                              Walkoloa, Hawaii

               

Aloha Burgers Recipe

Aloha Burgers

1 can (8 oz.) sliced pineapple

¾ cup reduced-sodium teriyaki sauce

1 lb. ground beef

1 large sweet onion, sliced

1 Tbsp. butter

4 lettuce leaves

4 sesame seed or onion buns, split and toasted

4 slices Swiss cheese

4 bacon strips, cooked

 

Drain pineapple juice into a small bowl; add teriyaki sauce.  Place 3 tablespoons in a resealable plastic bag.  Add pineapple; toss to coat and set aside.

Shape beef into four patties; place in an 8 inch square baking dish.  Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.

Drain and discard teriyaki marinade.  Grill, covered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until a thermometer reads 160 F. and juices run clear.  Meanwhile, in a small skillet, sauté onion in butter until tender, about 5 minutes; set aside.

Drain and discard pineapple marinade.  Place pineapple on grill or under broiler to heat through.  Layer with lettuce and onion on bottom of buns.  Top with burgers, cheese, pineapple and bacon.  Replace tops.       4 servings

(Recipe for Aloha Burgers was in tasteofhome.com)

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Lemonade Cheesecake Parfaits

June 27, 2013 Leave a Comment
Lemonade Cheesecake Parfaits

Lemonade Cheesecake Parfaits

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

www.tasteofhome.com

 

My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer.  For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest.

                Teena Petrus                                                                      Johnstown, Pennsylvania

               

Lemonade Cheesecake Parfaits Recipe

Lemonade Cheesecake Parfaits

2 whole graham crackers, crushed

1 cup half-and-half cream

1 ¾ cups sugar, divided

2 Tbsp. lemon juice, divided

2 envelopes unflavored gelatin

1 package (8 oz.) Philadelphia Cream Cheese, softened

3 tsp. grated lemon peel, divided

1 tsp. vanilla

1 ¼ cups cold water

1 Tbsp. grenadine syrup

Dash salt

Divide graham crackers among six dessert dishes.  In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice.  Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.

In a large bowl, beat cream cheese until smooth.  Beat in gelatin mixture.  Stir in 1 teaspoon lemon peel and vanilla.  Pour into glasses over graham crackers, about ½ cup in each.  Cover and refrigerate until firm.

In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice.  Sprinkle remaining gelatin over water mixture; let stand for 1 minute.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.  Pour 2 tablespoons mixture into each parfait glass.  Cover and refrigerate until firm.

Refrigerate remaining grenadine mixture until syrupy, about 30 minutes.  With a hand mixer, beat until frothy.  Divide among glasses.  Cover and refrigerate until firm.  Garnish with remaining lemon peel.       6 parfaits

(Recipe for Lemonade Cheesecake Parfaits was in tasteofhome.com)

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Smothered Salmon for Two

June 25, 2013 Leave a Comment
Smothered Salmon for Two

Smothered Salmon for Two

Priscilla Weaver finds this recipe a “great way to use the first dark greens from early spring planting.”

 

Smothered Salmon for Two Recipe

Smothered Salmon for Two

2 Tbsp. olive oil

1 medium yellow or sweet onion, coarsely chopped

2 cups washed, chopped dark greens (kale, chard, beet, almost any dark green except spinach which has the wrong flavor here)

¼ cup dried cherries

2-3 tsp. BALTI SEASONING

2 Tbsp. water

Salmon:   1Tbsp. olive oil

1   12 oz. salmon steak or thick fillet

2 Tbsp. white wine or water

1 large orange, peeled and cut into small segments

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

For the greens:  Heat the olive oil in a large skillet over medium heat.  Add the onion and cook until soft but not browned.  Add the greens, cherries and BALTI.  Toss to coat with the olive oil.  Add the water and immediately cover the pan.  Cook on low heat for 2-3 minutes, until the greens are barely wilted.  Turn off the heat.  Place the greens, including any pan juices, in a bowl and set aside.

For the salmon: Heat the olive oil in the same pan.  Add the salmon, skin-side up, along with the wine.  Cover and cook over medium-low heat for about 5-6 minutes.  Gently peel off the skin at cut the salmon in two.

The fish should be slightly underdone in the middle.  Add the orange pieces and the greens mixture to the pan, tucking them around the fish.  Cover and cook for 2 minutes.        2 servings

(Recipe for Smothered Salmon for Two was in Penzeys Spices catalog)

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Grilled Steak Pitas

June 23, 2013 Leave a Comment
Grilled Steak Pitas

Grilled Steak Pitas

Daryl MacKinnan shares this recipe from her sister-in-law Jen.   The pitas are quick, delicious and portable.

 

Grilled Steak Pitas Recipe

Grilled Steak Pitas

Yogurt Sauce:   2 cups plain Greek yogurt

1-2 Tbsp. DILL WEED, (to taste)

½ cucumber, peeled, seeded and minced

¼- ½ tsp. salt (optional, to taste)

1 ½ Lbs. skirt steak (or sandwich steak or round steak pieces pounded a bit flatter)

½ cup fresh lemon juice (juice from 2-3 lemons)

1 tsp. TURKISH OREGANO

½ tsp. PENZEYS PEPPER

½ tsp. GRANULATED GARLIC POWDER

4 pitas, regular or whole wheat, halved

2 cups arugula, or soft lettuce, washed and dried

½ cup crumbled feta cheese (about 2 oz.)

1 tomato, sliced

(HIGHLIGHTED – are found in PENZEYS SPICES)

Make the yogurt sauce first.  Put the yogurt in a bowl.  Rub the DILL WEED between your hands, over the bowl, so that the dill is broken up and releases its flavor.  Add cucumber and mix well.  Add salt and mix.  Taste and add more DILL and salt as directed.  Refrigerate until to use.

Combine the steak, lemon juice, OREGANO, PEPPER and GARLIC in a zip-top bag or other closed container.  Marinate for 10-30 minutes.  Pre-heat grill while steak is marinating.  Remove the steak from the bag and discard the marinade.  Grill the steak to desired degree of doneness; 3-4 minutes per side over high heat is a rough estimate for medium-rare.  Remove from the grill and let stand for 5-10 minutes before slicing.

While the steak is standing, fill each pita half with a few heaping spoonfuls of yogurt sauce, feta cheese, a bunch of arugula and tomato slices.  Slice the steak diagonally across the grain into thin slices.  Add steak to the pitas and serve.         Serves 4

(Recipe for Grilled Steak Pitas was in Penzeys Spices catalog)

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Grilled Huli Huli Chicken

June 21, 2013 Leave a Comment
Grilled Huli Huli Chicken

Grilled Huli Huli Chicken

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

www.tasteofhome.com

 

I got this grilled chicken recipe from a friend while living in Hawaii.  It sizzles with the flavors of brown sugar, ginger and soy sauce.  Huli means “TURN” in Hawaiian.

                Sharon Boling                                                                   Coronado, California

 

Grilled Huli Huli Chicken Recipe

Grilled Huli Huli Chicken

1 cup packed brown sugar

3/4 cup ketchup

¾ cup reduced-sodium soy sauce

1/3 cup sherry or chicken broth

2 ½ tsp. minced fresh gingerroot

1 ½ tsp. minced garlic

24 boneless skinless chicken thighs (about 5 lbs.)

 

In a small bowl, mix the first six (6) ingredients.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large resealable plastic bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.          12 servings

(Recipe for Grilled Huli Huli Chicken was in tasteofhome.com)

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Coffee-Molasses Marinated Pork Chops

June 20, 2013 Leave a Comment
Coffee-Molasses Marinated Pork Chops

Coffee-Molasses Marinated Pork Chops

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

www.tasteofhome.com

 

 A friend gave me this fabulous pork chop recipe, and it’s SERIOUSLY the best pork I’ve ever tasted.

                Pam Moormann                                                                              Beverly, Massachusetts

 

Coffee-Molasses Marinated Pork Chops Recipe

Coffee-Molasses Marinated Pork Chops

1 cup strong brewed coffee

¼ cup molasses

6 fresh thyme springs

1 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

2 garlic cloves, minced

½ tsp. salt

½ tsp. lemon-pepper seasoning

½ tsp. ground ginger

4 bone-in pork loin chops (1 inch thick)

In a large bowl, combine first nine ingredients.  Pour ½ cup marinade into a large resealable plastic bag; add the pork chops.  Seal bag and turn to coat; refrigerate at least 2 hours.  Cover and refrigerate remaining coffee mixture until ready to cook.

For glaze, place remaining coffee mixture in a small saucepan.  Bring to a boil; cook until liquid is reduced to about ½ cup.

Drain and discard marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat grill rack.  Grill chops, covered, over medium heat or broil 4-5 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let meat stand for 5 minutes before serving.  Spoon glaze over chops.        4 serving

(Recipe for Coffee-Molasses Marinated Pork Chops was in tasteofhome.com)

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Tangy Shrimp Kabobs

June 19, 2013 Leave a Comment
Tangy Shrimp Kabobs

Tangy Shrimp Kabobs

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

www.tasteofhome.com

 

You’d never guess that a pair of these colorful kabobs has only 2g of fat total!  An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies.  (This recipe is diabetic friendly).

                Pat Waymire                                                                     Yellow Springs, Ohio

 

Tangy Shrimp Kabobs Recipe

Tangy Shrimp Kabobs

1 can (20 oz.) Dole Pineapple Chunks in 100% Pineapple Juice

1 can (8 oz.) tomato sauce

½ cup fat-free Italian salad dressing

4 ½ tsp. brown sugar

1 tsp. prepared mustard

1 ½ lb. uncooked large shrimp, peeled and deveined

12 pearl onions

1 large sweet red pepper, cut into 1 inch pieces

1 large green pepper, cut into 1 inch pieces

Hot cooked rice, optional

Drain pineapple, reserving ¼ cup juice; set aside.  In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice.  Pour ¾ cup marinade into a large resalable plastic bag; add shrimp.  Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally.  Cover and refrigerate remaining mixture for sauce.

In a Dutch oven, bring 6 cups water to a boil.  Add onions; boil for 2 minutes.  Add peppers and boil 2 minutes longer.  Drain and rinse in cold water; peel onions.  Refrigerate vegetables until ready to grill.

In a small saucepan, bring ¾ cup of reserved tomato sauce mixture to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.  Keep warm.

Drain and discard marinade.  On 12 metal or soaked wooded skewers, alternately thread shrimp and vegetables.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture.  Drizzle kabobs with warm sauce.   Serve with rice if desired.           6 servings

(Recipe for Tangy Shrimp Kabobs was in tasteofhome.com)

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