Jalapeno Corn Bread

November 1, 2015 Leave a Comment
Jalapeno Corn Bread

Jalapeno Corn Bread

Jalapeno Corn Bread Recipe

 

Jalapeno Corn Bread

1 (8.25 oz.) can cream-style corn

1 cup yellow cornmeal

¾ cup buttermilk

½ cup corn oil

3 oz. shredded Cheddar cheese

3 eggs

2 jalapeno peppers, minced

1 tsp. salt

½ tsp. baking soda

2 Tbsp. butter

 

Preheat oven to 400 F. (200 degrees C).  Move an oven rack to the center position in oven.

Mix cream-style corn, cornmeal, buttermilk, corn oil. Cheddar cheese, eggs, jalapeno peppers, salt and baking soda in a large bowl.

Put butter into a 9 inch square baking dish.  Melt butter in preheated oven, 2 to 3 minutes.

Pour corn bread into the baking dish over melted butter.

Bake in preheated oven until golden brown about 35 minutes.

 

(Recipe for Jalapeno Corn Bread, Diabetic Connect, 2015)

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French Cheddar Soup

February 17, 2015 Leave a Comment

 

French Cheddar Soup

French Cheddar Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 French Cheddar Soup Recipe

 

French Cheddar Soup

1 small onion

1 green bell pepper

2 stalks celery

2 carrots

3 cups shredded cheddar cheese

4 Tbsp. butter

4 Tbsp. flour

3 Tbsp. sherry

4 cups Kitchen Basic chicken broth

2 cups milk

Salt and pepper

Fresh parsley

 

Finely chop the onion, green pepper, celery and carrots.  Grate the cheese.

Heat the butter in a soup pot.  Sauté the vegetables on medium for 10 minutes, stirring frequently.  Remove the pot from the heat and allow to cool slightly.

Shake the flours over the mixture.  Pour in the sherry and chicken broth.  Bring the mixture to a boil, stirring constantly.  Add the cheese and stir until it melts.  Drizzle in the milk, stirring all the time.  Turn the heat to very low; cover, and heat the soup thoroughly for about 10 minutes; DO NOT LET IT BOIL.

Chop the parsley.  Salt and pepper the soup to taste.  Ladle the soup into bowls, garnish with the parsley and serve.          6 servings

 

(Recipe for French Cheddar Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Cheesy Corn Chowder

February 8, 2015 Leave a Comment

 

Cheesy Corn Chowder

Cheesy Corn Chowder

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

www.tasteofhome.com

 

I’ve had this chowder recipe for 30 years, and whole family really enjoys its cheesy corn taste.  It makes a big pot – enough for seconds!!

                  Lola Comer                                                                         Marysville, Washington

 

Cheesy Corn Chowder Recipe

 

Cheese Corn Chowder

6 bacon strips, chopped

¾ cup chopped sweet onion

2 ½ cup water

2 ½ cups cubed peeled potatoes

2 cups sliced fresh carrots

2 tsp. chicken bouillon granules

3 cans (11 oz.) gold and white corn, drained

½ tsp. pepper

7 Tbsp. flour

5 cups 2% milk

3 cups (12 oz.) shredded cheddar cheese

1 cup cubed process cheese (Velveeta)

 

In a Dutch oven, cook bacon and onion over medium heat until onion is tender.  Add the water, potatoes, carrots and bouillon; bring to a boil.  Reduced heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in corn and pepper.  In a large bowl, whisk flour and milk until smooth; add to soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the cheeses; cook and stir until melted.        15 servings

 

(Recipe for Cheesy Corn Chowder was in www.tasteofhome.com, 2015)

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Sweet & Spicy Jalapeno Poppers

December 11, 2014 Leave a Comment

 

Sweet & Spicy Jalapeno Poppers

Sweet & Spicy Jalapeno Poppers

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

www.tasteofhome.com

 

There’s no faster way to get started than with these bacon-wrapped poppers.  Make them ahead and bake just before serving.  Even the hot pepper intolerant will love them.  **  This recipe is Diabetic Friendly!!  **

           Dawn Onuffer                                                                                   Crestview, Florida

Sweet & Spicy Jalapeno Poppers Recipe

 

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers

4 oz. cream cheese, softened

2 Tbsp. shredded cheddar cheese

6 bacon strips, halved widthwise

¼ cup packed brown sugar

1 Tbsp. chili seasoning

 

Put gloves on first and then cut jalapenos in half lengthwise and remove seeds; set aside.   In a small bowl, beat cheeses until blended.  Spoon onto pepper halves.  Wrap a half-strip of bacon around each pepper half.

Combine brown sugar and chili seasoning; coat peppers with sugar mixture.  Place in a greased 10×15 baking pan.

Bake at 350 F. for 18-20 minutes or until bacon is firm.      1 dozen

 

(Recipe for Sweet & Spicy Jalapeno Poppers was in www.tasteofhome.com, 2014)

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Buffalo Wing Dip

November 30, 2014 Leave a Comment

 

Buffalo Wing Dip

Buffalo Wing Dip

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

www.tasteofhome.com

 

If you love spicy wings, you’ll love this dip.  It’s super cheesy, full of rich flavor and really has the flavor of buffalo wings!

Buffalo Wing Dip Recipe

Buffalo Wing Dip

2 packages (8 oz. each) cream cheese, softened

½ cup ranch salad dressing

½ cup sour cream

5 Tbsp. crumbled blue cheese

2 cups shredded cooked chicken

½ cup Buffalo wing sauce

2 cups (8 oz.) shredded cheddar cheese, divided

1 green onion, sliced

Tortilla chips

 

In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese.  Transfer to a 3 quart slow cooker.  Layer with chicken, wing sauce and 1 cup cheese.  Cover and cook on low for 2-3 hours or until heated through.

Sprinkle with remaining cheese and onion.  Serve with tortilla chips.          6 cups

 

(Recipe for Buffalo Wing Dip was on www.tasteofhome.com, 2014)

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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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Buffalo Chicken Wraps

June 18, 2014 Leave a Comment
Buffalo Chicken Wraps

Buffalo Chicken Wraps

 

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

www.tasteofhome.com

 

Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps.  Filled with chicken, cheese, lettuce and tomato, they’re colorful, fun to eat…and tote-able, too!

            Athena Russell                                                                  South Carolina

 

Buffalo Chicken Wraps Recipe

Buffalo Chicken Wraps

1 cup flour

1 tsp. salt

¼ tsp. pepper

½ cup buttermilk

4 boneless skinless chicken breast halves (4 oz. each)

1 cup canola oil

½ cup hot pepper sauce

¼ cup butter, melted

4 spinach tortillas (10 inches)

1 cup shredded lettuce

1 cup (4 oz.) shredded cheddar cheese

2/3 cup chopped tomatoes

½ cup blue cheese salad dressing

 

In a shallow bowl, combine the flour, salt and pepper.  Place buttermilk in another shallow bowl.  Dip chicken in buttermilk, and then roll in flour mixture.

In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170 F.  Drain on paper towels; cut into strips.

In a small bowl, combine hot pepper sauce and butter.  Dip chicken strips into mixture, coating both sides.  Place chicken in the center of each tortilla.  Layer with lettuce, cheese, cheese and tomatoes; drizzle with salad dressing.  Fold ends of each tortilla over filling; secure with toothpicks if desired.

4 servings

 

(Recipe for Buffalo Chicken Wraps was on www.tasteofhome.com, 2014)

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Speedy Southwest Salad

May 2, 2014 Leave a Comment
Speedy Southwest Salad

Speedy Southwest Salad

 

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

www.tasteofhome.com

 

I used leftover corn and black beans I had in the fridge to throw together this sample layered salad.  It’s a big time-saver because it requires little chopping and features a quick dressing.  The crunchy combination is always in demand at our house.

                Kara Ann Goff                                                                   Loveland, Colorado

 

Speedy Southwest Salad Recipe

Speedy Southwest Salad

1 package (10 oz.) ready-to-serve salad greens

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

1 can (15 oz.) black beans, rinsed and drained

½ cup ranch salad dressing

½ cup picante sauce

1 cup crushed tortilla chips

½ cup shredded cheddar cheese

½ cup diced tomatoes

 

Place the greens in a large salad bowl.  Top with corn and beans.

In a small bowl, combine the salad dressing and picante; spoon over vegetables; toss to coat.  Sprinkle with the tortilla chips, cheese and tomatoes.  Serve immediately.          6 servings

 

(Recipe for Speedy Southwest Salad was on www.tasteofhome.com, 2014)

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Baked Potato Cheddar Soup

January 11, 2014 Leave a Comment
Baked Potato Cheddar Soup

Baked Potato Cheddar Soup

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

www.tasteofhome.com

A few simple kitchen staples makes for an impressive soup.  Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish.

       Kristin Reynolds                                                                               Van Buren, Arkansas

 

Baked Potato Cheddar Soup Recipe

Baked Potato Cheddar Soup

1/3 cup flour

3 cups milk

2 large potatoes, baked, peeled and coarsely mashed (1 ½ lbs.)

1/3 cup plus 2 Tbsp. shredded cheddar cheese, divided

½ tsp. salt

¼ tsp. pepper

½ cup Daisy Brand Sour Cream

½ cup thinly green onions, divided

Crumbled cooked bacon, optional

In a large saucepan, whisk flour and milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the potatoes, 1/3 cup cheese, salt and pepper.  Cook over medium heat for 2-3 minutes or until cheese is melted.

Remove from the heat.  Stir in sour cream and ¼ cup onions until blended.  Cover; cook over medium heat for 10-12 minutes or until heated through (DO NOT BOIL).  Garnish with remaining cheese, onions and bacon.                    4 servings

 

(Recipe for Baked Potato Cheddar Soup came from Taste of Home (tasteofhome.com)

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Chesapeake Crab Dip

December 30, 2013 Leave a Comment
Chesapeake Crab Dip

Chesapeake Crab Dip

 

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

 

Our school is a Maryland Green School, and many of our students work to improve the health of our local treasure, The Chesapeake Bay.  This recipe reminds me of the importance of a healthy Bay.  Crab stars in this rich, creamy dip.

        Carol Brzezinski                                                                         Marriottsville, Maryland

 

Chesapeake Crab Dip Recipe

Chesapeake Crab Dip

1 package (8 oz.) cream cheese, softened

1 cup (8 oz.) sour cream

1 Tbsp. lemon juice

1 tsp. ground mustard

1 tsp. seafood seasoning

1/8 tsp. garlic salt

3 cans (6 oz. each) lump crabmeat, drained

½ cup shredded cheddar cheese

1/8 tsp. paprika

Keebler Toasted Crackers

 

In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt.  Fold in crab.  Transfer to a greased 9 inch pie plate.  Sprinkle with cheese and paprika.

Bake at 325 F. for 200 – 25 minutes or until bubbly.  Serve warm with crackers.  Refrigerate leftovers.

2 ¼ cups servings

 

(Recipe for Chesapeake Crab Dip was on www.tasteofhome.com, 2013)

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