Category Archives: Recipes

Desserts, Fruit Desserts, Recipes

Blueberry Squares

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Think I’ve run the gamut on blueberries for today.

 

 

Prep. 25 Min./ Bake 10 Min. +chilling

     

    Ingredients

  1. 1 cup crushed vanilla wafers (about 30 wafers)
  2. 2 tablespoons butter, melted
  3. 3/4 cup sugar
  4. 1/4 cup cornstarch
  5. 1/4 cup cold water
  6. 3 cups fresh blueberries, divided
  7. 3 tablespoons lemon juice
  8. 1 teaspoon grated lemon peel
  9. 1 cup heavy whipping cream
  10. 2 tablespoons confectioners’ sugar
  11. 1-1/2 cups miniature marshmallows

    12. Directions

  12. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  13. In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, peel and remaining blueberries. Cool completely.
  14. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes. Yield: 9 servings.

    15.  

 

 

Breads, Breakfast Recipes, Desserts, Recipes

Blueberry Muffins 

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Here’s another mouth-watering recipe for blueberries.

 

    Prep. 20 Min./Bake 25 Min.

     

    Ingredients

  1. 3/4 cup milk
  2. 1/4 cup lemon juice
  3. 2 cups all-purpose flour
  4. 3/4 cup sugar
  5. 1 tablespoon baking powder
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon salt
  8. 1 egg, lightly beaten
  9. 1/4 cup vegetable oil
  10. 1 cup fresh or frozen blueberries

    11. Directions

  11. In a small bowl, mix milk and lemon juice; set aside.
  12. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries.
  13. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Yield: 1 dozen.

 

 

 

Desserts, Fruit Desserts, Recipes

Blueberry Cobbler

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I bought some fresh blueberries and went hunting for a good recipe.  I think this one fills the bill.

 

Prep. 20 Min./ Bake 40 Min.

     

    Ingredients

  1. 6 cups fresh or frozen blueberries
  2. 1-1/2 cups sugar
  3. 1/4 cup water
  4. CRUST:
  5. 3/4 cup butter, softened
  6. 1-1/2 cups plus 2 tablespoons sugar, divided
  7. 3 eggs
  8. 1 teaspoon vanilla extract
  9. 1-1/2 cups all-purpose flour
  10. 1 teaspoon baking powder
  11. 1/2 teaspoon salt
  12. 1/4 cup butter, melted
  13. Vanilla ice cream, optional

    14. Directions

  14. Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries.
  15. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar.

    16.  

    Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 15 servings.

     

 

Main Dishes, Recipes, Seafood

Dilly Salmon Patties

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4 Servings   Prep./Total Time 25 MIn.

Ingredients

    1. 2 eggs, lightly beaten
    2. 1 medium onion, finely chopped
    3. 1/4 cup mashed potato flakes
    4. 1/4 cup seasoned bread crumbs
    5. 1 garlic clove, minced
    6. 1/4 teaspoon dill weed
    7. 1/4 teaspoon pepper
    8. 1/8 teaspoon celery salt
    9. 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
    10. 1 teaspoon olive oil

Directions

    1. In a small bowl, combine the first eight ingredients. Crumble salmon over mixture and mix well. Shape into four patties.
    2. In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat for 5 minutes on each side or until browned. Yield: 4 servings.

 

 

Desserts, Fruit Desserts, Pies, Recipes

Strawberry Delight

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    Prep./Total Time 15 MIn.

    Ingredients

  1. 2 cups frozen whole strawberries, thawed or fresh strawberries sliced.
  2. Red food coloring, optional
  3. 1 package (3.4 ounces) instant vanilla pudding mix
  4. 1 carton (12 ounces) frozen whipped topping, thawed
  5. 1 graham cracker crust (9 inches) or chocolate crust
  6. 1/2 cup flaked coconut, toasted or chocolate burls

    7. Directions

  7. In a bowl, crush strawberries. Add food coloring if desired. Beat in pudding mix until smooth. Fold in whipped topping and fresh berry slices. Pour into crust; sprinkle with coconut or chocolate curls. Chill until ready to serve. Store leftovers in the refrigerator. Yield: 6-8 servings.

    8.  

 

Recipes, Side Dishes

Mexican Cheesecake

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Ingredients

• 2 packages (8 ounces each) reduced-fat cream cheese
• 1-1/4 cups reduced-fat sour cream, divided
• 1 envelope taco seasoning
• 3 eggs, lightly beaten
• 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1 cup chunky salsa, drained
• Tortilla chips or fresh vegetables
Directions
• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
• Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
• Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.

Beef, Main Dishes, Recipes

Italian Beef Sandwiches

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This recipe comes from my best friend.  Hope you like it as much as we do….

 

INGREDIENTS:

3-4 pound Sirloin Tip, Eye of Round or Bottom Round Roast

1 pkg. Good Seasons Italian Dressing Mix

1 pkg. Au Jus Gravy Mix

 

DIRECTIONS:

Place roast in large pot with enough water to boil.  Don’t let the water boil away.

Cook roast 1 1/2- 2 hours until well done.  Remove from pot and allow to cool.

Be sure to save the broth.

After roast is cooled, shred using two forks to pull apart.

Add dressing mix and gravy mix to reserved broth and return shredded beef to mixture.

Simmer 30-45 min. to allow flavors to blend.

Serve  warm on your favorite sandwich rolls.

Extra Au Jus gravy could be made to use for dipping.

We also like it with some sour cream.

Use your imagination!  It’s a real no-work recipe.

Beef, Main Dishes, Pasta Dishes, Recipes

Beef with Ramen Noodles

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2 Servings    Prep./Total Time 25 Mins.

Ingredients

  • 1 tablespoon cornstarch
  • 1 cup beef broth, divided
  • 1 package (3 ounces) beef ramen noodles
  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 can (14 ounces) whole baby corn, rinsed and drained
  • 1 cup fresh broccoli florets
  • 1/2 cup diced sweet red pepper
  • 1/2 cup grated carrot
  • 2 green onions, cut into 1-inch pieces
  • 1/4 cup peanuts

Directions

  • In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions.
  • In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef. Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all. Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts. Yield: 2 servings.
  • Adjust to suit the servings you need.

 

 

 

Beef, Main Dishes, Recipes

Ground Beef Wellington

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2 Servings     Prep. Time 30 Mins./Bake Time 25 Mins.

Ingredients

  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon butter
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon pepper, divided
  • 1/2 cup half-and-half cream
  • 1 egg yolk
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon salt
  • 1/2 pound ground beef
  • 1 tube (4 ounces) refrigerated crescent rolls
  • 1 teaspoon dried parsley flakes

Directions

  • In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
  • In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350° for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160°.
  • Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons. Yield: 2 servings.

Adjust recipe to amount  of servings desired.

Beef, Main Dishes, Recipes

Crowned Beef Bake

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4-6 Servings   Prep. Time 20 Mins./Bake Time 25 Mins.

Ingredients

  • 1 pound ground beef
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2.8 ounces) french-fried onions, crumbled, divided
  • 2 cups frozen mixed vegetables
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream, divided
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 1 egg, lightly beaten
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Place half in a greased 2-qt. baking dish. Layer with mushrooms, two-thirds of the onions and all of the vegetables. Top with remaining beef.
  • In a large saucepan, combine soup and 1/2 cup sour cream; cook over low heat until heated through. Pour over beef. Cut each biscuit in half; arrange cut side down around edge of dish. Sprinkle remaining onions in center of casserole.
  • In a small bowl, combine the egg, celery seed, salt and remaining sour cream; drizzle over biscuits. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.