For Hungry Tummies

Teriyaki Stirfry

2009-05-11T23:17:00.000-07:00

What you need:

1/4 cup red onions
1 tsp. minced garlic
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup sliced zucchini
1/4 cup carrots
1/4 cup Chinese snow peas
3 oz. grilled chicken or 5 oz. firm tofu
2 tbsp. low-sodium teriyaki sauce
canola oil cooking spray
salt and pepper
1/3 cup cooked brown rice or 1/2 cup cooked whole-wheat pasta

What to do

Drizzle teriyaki sauce over the meat or tofu. Then spray one pan with canola oil and begin stir-frying the vegetables. Spray another pan to stir-fry the protein. Combine meat and vegetables, then top with rice or pasta.

Makes one serving.

Nutritional info: 270 calories, 6.5 grams fat, 7 grams fiber, 17 grams protein, 37 grams carbohydrates

This recipe has been provided by nutritionist Rachel Beller, R.D., founder of the Beller Nutritional Institute in Beverly Hills.

This recipe I found on the Body by Glamour website! I tried it out & loved the flavor! Great for anyone who wants to eat simple & healthy!

Crock-pot Mushroom Chicken

2009-04-15T11:01:00.000-07:00

3-4 chicken breasts cut in half
2 cups sour cream
1 8 oz can mushroom pieces
2 cans cream of mushroom soup
1 Tbsp lemon juice
½ tsp garlic salt
Rice or pasta, cooked

Mix together. Put in crock pot. Cook 4-5 hours at low heat. Serve with rice or pastas.

Butternut Squash Soup - Bishop & Sister Law

2009-03-30T09:06:00.000-07:00

1 lg onion, coarsely chopped

1 butternut squash, about 2 lbs, peeled and cut into 2 inch chunks

2 green apples, peeled, cored, cut into 2 inch chunks

2 Tbsp butter

6 cups chicken broth

1 tsp rosemary

1 tsp thyme, fresh is best

1/2 cup half and half

salt

pepper

sour cream

Saute onion, squash and apples in butter for a few minutes. Add chicken broth, rosemary and thyme. cook for 25 minutes over medium heat with lid, until vegetables are very tender.

Puree soup until smooth.

Add half and half and salt and pepper to taste. Garnish with Sour Cream.

Hearty Beef Stew - Traci Purser

2009-03-30T09:03:00.000-07:00

1 pkg. of McCormick, slow cookers, Hearty Beef Stew Seasoning
2 lbs. stew beef
5 cups vegetables (I just cut how ever much I want & usually use potatoes, celery & Carrots)
1 1/3 cups water

Place beef and vegetables in slow cooker
Mix seasoning and water until blended. Pour over beef and vegetables, toss to coat well. Cover.
Cook 8 hrs on low or 4 hrs on high. Stir before serving.

For best results, do not remove lid during cooking.

Taco Soup - Heather Slater

2009-03-30T08:54:00.000-07:00

1 lb Ground beef

1 onion chopped

1 pkg taco seasoning

16 oz frozen corn

2(16oz) kidney beans, drained and rinsed

28 oz crushed tomatoes, rinsed

1 (8oz) can tomato sauce

1 cup water

salt & pepper

corn chips

cheese

Brown beef and onion, drain. Stir in taco seasoning, corn, kidney beans, tomatoes, tomato sauce and water. Add salt and pepper to taste. Simmer 30 minutes. Serve with chips and cheese.

Golden Winter Soup - Jamie Spencer

2009-03-29T21:33:00.000-07:00

2 Tbsp butter

5 cups cubed peeled butternut squash

2 cups cubed peeled russet potato

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 cups sliced leek

4 cups fat-free chicken broth

1 cup half and half

12 ounces baguette, cut into 16 slices

3/4 cup shredded gruyere cheese

3 Tbsp chopped chives

freshly ground black pepper (optional)

Preheat broiler.

Melt butter in large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove centerpiece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half and half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until goldn . Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 tsp chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Recipe from "cookinglight.com"

Whole Wheat Bread - Preparedness Fair

2009-03-29T21:22:00.000-07:00

This recipe was provided by June Basset

12 – 13 cups whole wheat flour (about 9 cups whole wheat = 13 cups flour)
5½ cups of pretty warm water
2 Tbsp of yeast
2/3 cup honey
2/3 cups olive oil
2 Tbsp salt
2-3 Tbsp of dough Enhancer

Add warm water to cold mixing bowl. Add yeast to water while mixing on low speed. Then add honey and olive oil. Add about 2 cups flour and mix well; add salt, dough enhancer along with more flour; continue to add all the flour until the mix cleans the sides of the bowl, then mix for 8 minutes longer.

Oil hands and counter, and pull dough out of the bowl and shape into a mound. Let rest for about 5 minutes.
Shape into 4 loaves and let rise until about double in size.

Bake at 325° for 35 minutes for medium sized loaves, and 25 minutes for small loaves.
When done brush tops with shortening, and let set for a few minutes; then turn out on surface to cool.

Bean & Noodle Soup - Preparedness Fair

2009-03-29T21:16:00.000-07:00

½ lb. (1 ½ cups) Great Northern Beans
1 ½ cup Butternut Squash, cubed
1 carrot, grated
½ green pepper, chopped
1 small onion, chopped
1 garlic clove, pressed
1 Tbsp bullion cube
Spaguetti noodles (about a quarter sized bunch, cut in half)

Soak beans according to package directions (usually overnight works well)
Cook beans with 5 cups of water for 30 minutes
Meanwhile saute carrot, green pepper, onion, garlic with bullion cube until nice and tender.
To the beans add squash, salt, saute mixture & 3 cups more water, cook for 45 minutes longer or until tender.
When beans are done add noodles. Cook until noodles are tender (about 5-7 minutes).
Note: Add more water if you like your soup to be more runny

Whole Wheat Bread - Preparedness Fair

2009-03-28T13:16:00.000-07:00

This recipe was provided by Angela Liddle.

10 ½ cup flour (Turkey brand unbleached bread flour – Lehi Roller Mills)
½ cup sugar
1 Tbsp salt
3 rounded Tbsp SAF-Instant yeast
3 Tbsp liquid lecithin
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. Do not add water or flour to the dough after it has finished mixing. Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350° for 25 minutes. Makes four loaves of bread.

Apple Crisp - Preparedness Fair

2009-03-28T13:11:00.000-07:00

6 cups of apples sliced (or 3 1/2 cups dehidrated apples)
1 1/2 cup brown sugar
1 cup flour
1 cup oats
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
2/3 softened butter

If needed, first reconstitute apples by placing them in the pan with 4 cups of water for 1 hour. Drain and continue with the remaining instructions.

Bake at 350° for 30 min
Place apples in a greased 9 x 13 pan.
Mix remaining ingredients & sprinkle over the top Serves 6

Fried Rice - Preparedness Fair

2009-03-28T13:06:00.000-07:00

2 cups rice, cooked
4 bacon strips, OR ¾ cup bacon bits, OR just some bacon grease for flavor.
1 can Corn
1 can Peas & Carrots
¼ cup Soy sauce or to taste
In a skillet cook bacon, when done pour veggies in , cook until soft. Add rice and soy sauce, cook until heated through.

Split Pea Soup - Preparedness Fair

2009-03-28T13:04:00.000-07:00

2 Tbsp butter
1 Tbsp oil (canola)
1 cup Chopped carrots
1 cup chopped celery
1 ½ cup chopped onion
1 large clove minced garlic
½ finely shredded cabbage
10 cups water
2 cups green split peas
1 tsp dried basil
1 tsp dried thyme
1 tsp dried marjoram
1/2 tsp dried oregano
1/8 tsp dried sage
1/8 tsp dried tarragon
1/4 tsp celery seed
1/4 tsp ground coriander
1/2 tsp salt
1/4 tsp season salt (Spike is best)
fresh ground pepper to taste
2 cans chicken brooth
4 Tbsp minced parsley, fresh if possible
In large soup pan, add butter, oil, carrots, celery, onion, garlic, and cabbage and saute for several minutes. Then add water, peas, seasonings and brooth. Bring to boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently. Stir in parsley last. Serves 8

Buttermilk Syrup - Preparedness Fair

2009-03-28T12:42:00.000-07:00

(use over pancakes, waffles, ice cream, carrot cake, etc.).
½ cup butter
1 cup sugar
½ cup buttermilk (you can make your own buttermilk; 1 cup buttermilk = 1 Tbsp vinegar + enough evaporated milk to make 1 cup)
½ tsp baking soda
1 Tbsp Corn syrup
1 tsp vanilla
Combine all ingredients except vanilla in a large saucepan (syrup will expand a lot). Bring to a boil. Boil for 5 minutes. Remove from heat, add vanilla. Stir occasionally.

Wheat Pancakes - Preparedness Fair

2009-03-28T12:36:00.000-07:00

¼ cup sugar
½ tsp salt
1 ½ cups whole wheat flour
1 Tbsp powdered milk
2 tsp baking powder
1 ¾ cups water
1 ½ Tbsp oil

Mix together the dry ingredients. Add water and oil. Stir until thoroughly mixed. Pour onto greased pancake griddle. You may need to thin down the batter with a little more water if it is too thick. Cook on medium heat for a few minutes until surface begins to look bubbly and edges are firm. Flip over pancakes, smash them down to get even cooking; cook until golden brown. Remove from heat and serve hot with syrup. Makes 6 pancakes.

Broccoli Cheese Soup - Malia Hoyt

2009-03-27T22:50:00.000-07:00

3 Tbsp unsalted butter, plus 2 Tbsp unsalted butter cut into pieces
1 cup yellow onions or sliced leeks (white part only)
1/2 tsp salt
1/4 tsp freshly ground white pepper
pinch nutmeg
1/2 tsp minced garlic
1/2 tsp chopped fresh thyme leaves
3 Tbsp all purpose flour
3 cups chicken stock or canned, low sodium chicken broth
1 (16 oz) pkg. frozen broccoli, thawed and separated.
1/2 cup heavy cream
1 1/4 cups shredded medium cheddar cheese
Crutons, for garnish

In a medium pot, melt the 3 Tbsp butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook stirring, until fragrant 2 minutes. Slowly add the chicken stock whisking constantly and bring to a boil. Reduce heat and simmer until thickened about 5 minutes. Add the broccoli and cook, stirring until tender for 10 minutes.
Remove the pot from heat and puree with hand held blender.
Add the cream and bring to a bare simmer to heat through. Add the cheese and cook over low heat, stirring until melted. Add the remaining 2 Tbsp cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup ans serve immediately.

Baking Powder Biscuits - Maria Rasmussen

2009-03-27T22:46:00.000-07:00

4 cups flour
2 tsp salt
6 tsp baking powder
½ cup rounded, shortening
1 ½ milk

Heat oven to 450°

Mix dry ingredients. Add shortening and mix well with a pastry cutter. Add milk.

Knead dough on floured surface 20 to 25 times (about ½ minute). Roll ½ inch thick – cut with floured biscuit cutter.

Place on un-greased baking sheet. Bake 10-12 minutes or until golden brown.

Pink Pasta

2009-03-03T09:16:00.001-08:00

1 pkg. Bowtie Pasta (cooked and drained)
1 pint whipping cream
1 lb. Italian Sausage (or just use ground beef)
2 cans Italian style Tomatoes
½ lb. Fresh sliced Mushrooms

Sauté sausage and mushrooms. Add tomatoes and simmer 10 min. Add cream and simmer 10 more minutes. Pour over hot pasta and mix to coat all pasta.

Easy Chicken Breast Casserole

2009-03-03T09:10:00.000-08:00

8 boneless, skinless chicken breasts
8 slices of Swiss cheese, (or any other cheese)
1 can Cream of chicken soup
1 cup apple juice
1 box stuffing
Butter

Place chicken in bottom of baking dish. Place one slice of cheese over each piece of chicken, pour stuffing over chicken. In a separate container mix the soup and the apple juice, once mixed pour over stuffing. Place slabs of butter on top.

Bake covered at 350° for 1 hour.

Recipe Provided by: Nancy Rasmussen

Noodle Salad

2009-03-03T08:58:00.000-08:00

1 pkg. garden rotini noodles (spiral)
3/4 cup of your favorite cheese, cubed (I usually use Colby Jack)
Your favorite veggies, I usually use:
1 Tomato
1 Green Pepper or 1 cup Broccoli
1 can Black Olives
1 bottle Italian Dressing

Cook noodles; while noodles are cooking, cut veggies and cheese to bite size. When noodles are done be sure to cool them before mixing them with the veggies (otherwise the cheese will melt). Mix all together and serve.

TIP: If you’re not going to eat the whole salad at once then do not add the italian dressing the entire salad, the salad refrigerates better if the dressing is not on it.

Jell-O Salad

2009-03-03T08:44:00.000-08:00

1 large pkg of raspberry jell-o
1 pkg frozen raspberries
1 can crushed pineapple
1-8 oz pkg cream cheese
1/2 pint of whipping cream
1 ½ cups powdered sugar

Dissolve jell-o in 2 cups boiling water. Add 1 cup cold water and raspberries and pineapple, place in fridge and let it semi-set. About 2 hrs.
Mix with electric mixer softened cream cheese and powdered sugar. Fluff the whipping cream and then fold it into the cream cheese mixture. Then add the whole mixture to the jell-o. Let it set completely another 2-3 hrs.

NOTE: you can exchange the raspberry jello for orange, and the frozen raspberries for 2 sm. cans of mandarin oranges, the remaining recipe stays the same.

Recipe Provided by: Nancy Rasmussen

Cheese Ball

2009-02-06T21:32:00.000-08:00

Photo: Southern Living

2 - eight oz. packages of cream cheese
1- two cup package of grated sharp chedder cheese
1 tsp. very finely chopped green pepper
1 tsp. finely chopped pimento
1 tsp. worchestershire sauce
1 tsp. lemon juice (or vinegar)
1 tsp. dehydrated minced onion
1 tsp. dehydrated parsley
3/4 tsp. garlic powder
1 dash pepper
1 dash paprika
1 dash of cayenne pepper
salt to taste

Combine all ingredients in a large bowl. Let chill for at least half a day. When
ready to serve, shape into round ball. Roll in nuts or parsely. Serve with crackers.

Hawaiian Baked Chicken

2009-02-06T19:05:00.000-08:00

Photo: Dayrecipe.com

1 five oz. bottle of soy sauce
2 cloves of garlic
2 tbsp. sugar
dash pepper
1 five oz. bottle water (you can use tap too if you like)
2 tbsp. vinegar
1 tsp ginger (if desired)
1 med. chopped onion

Mix all ingredients. Add chicken breast, thighs,etc. Marinate overnight. Bake for 1 1/2 hrs. covered. If I have too much chicken...i make sure that I add enough water & some soy sauce so that the chicken is fully covered for good marination. Enjoy!

Meat Loaf Patties

2009-01-27T08:44:00.000-08:00

1 Egg
¾ cup milk
1 cup shredded cheese
½ cup quick cooking oats
½ cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
½ cup packed brown sugar
1-1/2 tsp. prepared mustard (optional)

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, salt. Add beef and mix well. Shape into patties; place in un-greased 13x9x2 baking dish.
Combine ketchup, brown sugar and mustard; spoon over patties. Bake, uncovered at 350° for 45 minutes or until the meat is no longer pink. Yield: 8 servings

Chocolate Chip Cookies

2009-01-26T12:08:00.000-08:00

2 cups shortening
1 ¼ cup white sugar
2 cups brown sugar
1 tsp vanilla
5 well beaten eggs
1 ½ tsp Baking soda
2 tsp salt
5 ½ cups flour
1-12 oz package of semi-sweet chocolate chips

Cream together shortening, sugar (brown and white) and vanilla, then add the eggs, mix; add baking soda, flour and salt, mix; and add the chocolate chips.

Bake on greased cookie sheet, at 350° until barely golden brown (about 8-11 min) and enjoy!!!

Sunshine Sugar Cookies

2009-01-26T12:05:00.000-08:00

Cream together:
1-1/2 cups sugar
1 pint (1 cup) sour cream
¼ cup shortening

Mix in: 2 eggs

Then mix in:
4 cups flour
½ tsp. baking soda
3 tsp. baking powder
2 tsp. vanilla

Chill dough ½ hour to 1 hour.

Roll on floured board or counter. This dough rises a LOT. So consider that while rolling it out.

Bake 5 to 10 minutes at 350° on a greased cookie sheet.

by Nancy Rasmussen

Chicken Salad Spread

2009-01-26T12:03:00.000-08:00

1 Tbsp butter
2 Tbsp diced celery
2 Tbsp diced onion
3 ounces cream cheese, softened
1 Tbsp finely chopped chives
8 oz. cooked and diced chicken (1-1/2 cups)
½ tsp. salt, to taste
¼ tsp pepper, to taste
2 Tbsp chopped cashews
1 small piece crystallized ginger, finely chopped, to taste
2 Tbsp crushed pineapple
1 Tbsp, a palmful, of flat leaf parsley, finely chopped
Paprika, to taste
TRISCUIT Rosemary & Olive Oil Crackers

Heat a small skillet over medium heat. Add butter. Sauté the celery and onion in butter until tender. In a mixing bowl combine celery, onion, cream cheese and chives until smooth. Stir in chicken, salt, pepper, nuts, ginger and pineapple. Transfer to a serving bowl, garnish with parsley and paprika and surround with crackers.

Makes 1-3/4 cups or 14 servings, 2 tablespoons spread and 6 crackers each.

Chinese Lo Mein

2009-01-26T11:57:00.000-08:00

1 Tbsp garlic
1 Tbsp veg. Oil
1 cup chopped green onions
1 bouillon cube (flavor depending on meat)
Chicken, pork or beef cut into cubes
Salt and pepper to taste
1 Tbsp Oyster sauce (if desired)

Take all above ingredients and cook in skillet until meat is cooked through.

1 bag coleslaw
1 cup soy sauce
1 Tbsp corn starch
2 Tbsp sugar
Spaghetti noodles, cooked & drained.

Add bag of coleslaw with 1 Tbsp of oil to meat mixture. Cook until cabbage is soft.In a side bowl, mix together soy sauce, corn starch and sugar, mixed until dissolved. Add half of sauce to meat mixture. Cook for 5 min. until sauce begins to thicken. Combine meat mixture with noodles, add remaining sauce and stir well. Let it cook for a few minutes while stirring constantly.

This recipe was given to me by Tiana Driaza

Lemmon Grilled Chicken

2009-01-26T11:41:00.000-08:00

1 lemon
2 Tbsp olive oil
1 clove garlic, crushed
1 Tbsp chopped fresh parsley,
plus extra for garnish
¼ tsp. dried thyme
¼ tsp dried marjoram
¼ tsp salt
¼ tsp black pepper
4 boneless, skinless chicken breasts.

Use a peeler to remove strips of zest from half of the lemon, then trip into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tbsp zest. Finally, squeeze the juice from the lemon into a bowl.

In a large bowl, combine lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Creamy Fettuccini Alfredo

2009-01-26T11:37:00.000-08:00

1 cup butter, softened
2 cups whipping cream
2 cups grated parmesan cheese
1 box (1lb) fettuccine
1/8 tsp salt
1/8 tsp black pepper
Fresh Basil leaves

Place the butter in large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and parmesan cheese. Stir until well blended; set aside.

Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat well. Add the salt and pepper.

Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal ¼ cup. Sprinkle shredded basil over each serving. Serve immediately.

Fudgy Chocolate Cake

2009-01-26T11:36:00.001-08:00

6 oz. white chocolate, for garnish
1 cup (2 sticks) unsalted butter
1 cup plus 3 Tbsp sugar
1 ½ cups flour
1 Tbsp baking powder
1 tsp salt
½ cup plus 3 Tbsp cocoa powder
4 lg eggs
½ pint heavy cream
10 ½ oz. semisweet chocolate

Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350°.

Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, baking powder, salt, cocoa and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased volume, about 2 minutes longer. Divide batter between pans.

Bake cakes until a toothpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 1 minutes, then turn onto a wire rack. Peel off lining paper; let cool.

Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.

Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.

Beef and Broccoli Stir Fry

2009-01-26T10:51:00.000-08:00

½ cup soy sauce
2 Tbsp lemon juice
1 Tbsp cornstarch
1 Tbsp firmly packed dark brown sugar
1 clove garlic, crushed
1 tsp black pepper
2 Tbsp vegetable oil, divided
2 lbs top sirloin, sliced ¼-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli
2 tsp grated fresh gingerroot

In a small bowl, combine soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper. Set aside.
Heat 1 Tbsp of oil in a large skillet over med-high heat. Add beef and stir fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.
Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli in to florets (should yield about 4 cups) and add to skillet with ½ cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot over rice.

Turkey Croissant Melt

2009-01-24T20:33:00.000-08:00

4 large croissants, split lengthwise
4 slices cooked bacon, crumbled
½ cup whipped chive cream cheese
½ lb. peppered turkey breast
1 avocado, peeled, pitted, thinly sliced and lightly salted
1 large tomato, thinly sliced
4 slices swiss or Colby-jack cheese, halved

Lay out croissant halves, cut side up, on baking sheet. Lightly toast under broiler. Remove tops and keep warm.

Combine bacon and cream cheese; spread evenly on bottom halves of toasted croissants. Arrange turkey, avocado and tomato on top of cheese mixture. Top with slices of cheese. Broil about 6 inches from heat until cheese is melted and beginning to become golden.

Top with reserved croissant tops and serve immediately.

Roast Beef and Spinach Pinwheels

2009-01-24T20:31:00.000-08:00

4 oz. low fat cream cheese, softened
1 Tbsp prepared horseradish
4 (8oz) whole-wheat or flour tortillas
1 ½ cups baby spinach leaves
6 oz. thinly sliced deli roast beef
4 oz. sliced low fat provolone cheese

In small mixing bowl combine cream cheese and horseradish.

Spread on 1 side of each tortilla. Top each with spinach leaves, roast beef and provolone cheese. Tightly roll up. Wrap in plastic wrap. Refrigerate 1 to 24 hours.

To serve, cut each tortilla into 1-inch pieces.

Key Lime Pie

2009-01-24T20:28:00.000-08:00

3 eggs, separated
1 can condensed milk
¾ tsp finely shredded Key lime peel or 1 ½ tsp peel from Persian limes
1/3 cup lime juice (8-10 Key limes or 2-3 Persian limes)
Few drops green and yellow food coloring (optional)
1 prepared graham cracker piecrust
½ tsp vanilla
¼ tsp cream of tartar
1/3 cup sugar

Preheat oven to 325°. Set whites aside for meringue. In medium bowl beat yolks well with fork or whisk. Gradually stir in sweetened condensed milk and lime peel. Stir in lime juice, ½ cup water and food coloring, if desired. Pour into crust; bake 30 minutes. Remove from oven and increase oven temperature to 350°.
Meanwhile, for meringue, in clean mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peak forms. Gradually add sugar, beating at high speed about 4 minutes more or until stiff peaks form and sugar is dissolved.
Immediately spread meringue over hot pie filling sealing to edges of crust. Bake 15 minutes more. Cool 1 hour on wire rack. Chill 3 to 6 hours before serving. Refrigerate any leftovers.

Guacamole Dip

2009-01-24T17:42:00.000-08:00

6 avocados – ground 4, chop 2.
1 med tomato
1 onion
1 garlic clove
Lime juice
1 tbsp Tabasco sauce or aji chileno
Salt
Oil

Mix together in food processor. Serve with Tortilla chips!

NOTE: This recipe makes a lot, and the avocadoes don’t last very long, so it must be consumed soon after it’s made!