Thursday, June 18, 2009

Asparagus Beef Lo Mein


* 1 boneless beef sirloin steak (1 pound), thinly sliced
* 2 tablespoons olive oil
* 1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
* 1/4 teaspoon minced garlic
* 2-1/4 cups water, divided
* 2 packages (3 ounces each) beef ramen noodles
* 2/3 cup hoisin sauce

In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Yield: 4 servings.

Sunday, June 14, 2009

Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce

  • 1 cup whipping cream
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 3/4 pound fresh Bing cherries, pitted, coarsely chopped
  • 1/4 cup sugar
  • 1/8 teaspoon almond extract
  • 1 quart purchased vanilla ice cream, slightly softened
  • 1/2 cup (about 3 ounces) miniature semisweet chocolate chips
  • Chocolate Cookie Crust

For sauce:
Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.

Combine cherries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.

Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)

Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

Monday, June 8, 2009

Strawberry Jello Squares With Cream Cheese

1 1/2 cups graham cracker crumbs
1/4 melted butter
1/4 cup sugar
Mix ingredients above and pack it in a 13x9x2-inch pan. Chill in freezer for 15 minutes.
Mix together:
1 (8oz) pkg cream cheese
1/4 cup sugar
1/4 cup milk 3 1/2 cups cool whip - Mix last

Spread cream cheese mixture over graham crust. Layer strawberries, cut in half or thirds. Put into fridge.
Dissolve (6oz) strawberry jello in 1 cup boiling water. Add 1 cup cold water and enough ice cubes to make 2 1/2 cups. Pour over cream cheese and strawberries. Cover completely. Refrigerate until firm and time to serve. Just before serving, apply a thin layer of cool whip over jello layer. May garnish lightly with graham cracker crumbs.
Note: Other yummy variations are Peach, Blueberry and Raspberry. Be sure to thoroughly drain fruit so it has no juice. I'm always asked to bring this recipe to family functions. Everyone always has fabulous compliments after eating it!!:0)


A Taste of Home Recipe!!
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1 1/4 tsp ground cinnamon
1/4 tsp salt
1/4 cup cold butter
1 package(18-1/4 ounces) white cake mix
1 1/4 cups fresh or frozen blueberries

In a large bowl, combine the flour, brown sugar, cinnamon and salt. cut in butter until crumbly. sprinkle half of the mixture into a greased 13x9x2-inch baking dish.
Prepare the cake mix batter according to package directions; spread over crumble mixture. Top cake batter with remaining crumble mixture and top with blueberries. Lightly swirl with a knife.
Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm; or cool to room temperature and serve with ice cream.
Yield: 12-15 servings
Note: If using frozen blueberries, do NOT thaw before adding to the batter.

Sunday, June 7, 2009

Poached Mango Chicken

Makes 2 servings
2 boneless, skinless chicken breast halves (about 8 oz. each)
2/3 cup mango nectar or juice
1/2 cup chicken broth
2 tablespoons fresh lime juice
2 teaspoons fresh gingerroot, minced
1/2 teaspoon ground cinnamon
1 1/2 teaspoons cornstarch
Thin lime slices (optional)

Cooked basmati rice for serving

With a mallet, gently pound chicken breasts until they are relatively flat and of even thickness overall (this will help the chicken cook evenly). In a 10- to 12- inch frying pan, stir together mango nectar, broth, lime juice, ginger, and cinnamon. Add chicken to broth mixture and simmer gently, covered, over medium heat until meat in the thickest part is no longer pink; cut to test (15 to 20 minutes). Transfer chicken to a platter and keep warm. Bring cooking liquid to a boil over high heat; then boil, uncovered, stirring occasionally, until reduced to about 1/2 cup (2 to 3 minutes).
Stir cornstarch into 2 tablespoons of water and pour the mixture into the pan. Return to a boil and stir until the sauce is thickened. Season to taste with salt. Spoon sauce over chicken.
Garnish with lime slices, if desired. Serve over cooked rice.

Pepper Jack Stuffed Chicken

2 ounces pepper Jack cheese
2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon Mexican or taco seasoning
1 tablespoon canola oil

Cut cheese into two 2-1/4-n. x 1-in. x 3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken. In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks. Yield: 2 servings.

Steak & Onions

1 large onion, halved and sliced
2 tablespoons butter
1/3 cup white wine or chicken broth
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)


In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine or broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with caramelized onions. Yield: 2 servings.

Apricot Chicken

1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice


In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once. Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice. Yield: 4 servings.
Variation: Use Pork instead of Chicken

Ginger Shap Cookies with Pumpkin Dip

Ginger Snap Cookies

3/4 C shortening
1 C. brown sugar
1/4 C. molasses
1 egg
2 1/4 C. flour
2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves

Cream together first 4 ingredients until fluffy. Shift together dry ingredients; stir into molasses mixture. Form into small balls (or ovals for dipping). Roll in granulated sugar & place 2 inches apart on greased cookie sheet. Bake at 375 for about 10 minutes. Cool slightly and remove from pan.

Pumpkin Dip

1 8oz. pkg. of cream cheese
1 small can pumpkin
2 C. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Mix all ingredients together until creamy. Chill overnight. Serve with ginger snap cookies.

Pumpkin Chocolate Chip Cookies

1 C sugar
1 C canned pumpkin
1/2 C shortening
2 C flour
1 tsp. baking powder
1 tsp. cinnamon (or pie spice)
1/4 tsp. salt
1/2 C chocolate chips

Mix sugar, pumpkin, shortening well. Add the rest of the ingredients. Drop onto an ungreased cookie sheet. Bake at 375 for 8-10 minutes.

Easy Pumpkin Cookies

(Makes 60 cookies)

1 Box Spice Cake Mix
1 Box Yellow Cake Mix
1 Large Can (29 oz.) Pumpkin
1 Bag (12oz) Chocolate Chips

Mix first three ingredients. stir in chocolate chips. Scoop spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.

Cuban-Style Marinated Steak

1/4 C. Orange Juice
2 TBLS. Lime Juice
2 TBLS. Vegetable Oil
2 TBLS. Montreal Steak Seasoning (McCormick Grill Mates)
1 1/2 tea. Oregano Leaves
1/2 tea. Gorund Cumin

Mix all ingredients. Use to coat and marinate a 2 lbs. Sirloin Steak for 30minutes plus minutes. Grill steak and bursh marinade sauce halfway through cooking.

Bacon-Chicken Crescent Ring

2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian salad dressing mix

Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together. In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown. Yield: 8 servings.
Note: This was good but I am not much of a fan of strong cheeses and the swiss was a little too strong for me.

Chicken in Lime Butter


  • 4 boneless skinless chicken breast halves (4 ounces each)

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 tablespoons canola oil

  • 1/4 cup butter

  • 1 tablespoon lime juice

  • 1/2 teaspoon dill weed

  • 1/4 teaspoon minced chives


Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reaches 170°; drain. Remove and keep warm.
Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings.