Cinnamon-Sugar Tortilla Crisps with Pineapple Salsa

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Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: Serves 6
Cost per Serving: $.56

Ingredients

• 1  20-oz. can crushed pineapple packed in juice, drained
• 2  tablespoons  lime juice
• 2  tablespoons  finely chopped fresh mint leaves
• 3  tablespoons  sugar
• 1/4  teaspoon  cinnamon
• 2  10-inch flour tortillas, each cut into 16 triangles
• 4  tablespoons  unsalted butter, cut into 8 pieces

Preparation

1. Preheat oven to 500ºF. Line a rimmed baking sheet with foil and a second baking sheet with paper towels. In a small bowl, combine pineapple, lime juice, mint and 1 Tbsp. sugar. In another small bowl, stir together cinnamon and remaining sugar.

2. Put butter on baking sheet and place in oven for about 1 minute to melt. Place tortilla pieces on baking sheet; turn to coat with butter. Sprinkle with cinnamon sugar. Bake until golden, 3 to 5 minutes. Transfer chips to paper towel-lined sheet; let cool slightly before serving with salsa on the side.

Vegetable Flatbread Pizzas

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Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: Serves 4
Cost per Serving: $3.28

Ingredients

• 4  10-inch flatbreads or flour tortillas
• 4  tablespoons  olive oil
• 1  cup  pitted, chopped black olives
• 1  12-oz. jar marinated artichoke hearts, drained and chopped
• 1  12-oz. jar roasted red peppers, drained and chopped
• 8  ounces  goat cheese, crumbled

Preparation

1. Preheat oven to 400ºF. Arrange racks in top and bottom thirds of oven. Line two baking sheets with foil. Place one flatbread on each baking sheet and brush each with 1 Tbsp. oil. Bake until puffed and lightly browned, 4 to 5 minutes. Repeat with remaining flatbreads.

2. Top each flatbread with olives, artichoke hearts and red peppers. Scatter goat cheese on top of vegetables. Bake until cheese is softened and pizza is hot, about 10 minutes longer. Serve immediately.

Bacon Mac

Found on MyRecipes

Ingredients

• 3 1/4  teaspoons  salt, divided
• 12  ounces  strozzapreti or penne pasta
• 4  teaspoons  all-purpose flour
• 1 1/2  cups  skim milk, divided
• 2  cups  finely shredded sharp cheddar cheese, divided
• 1/4  cup  sliced green onions
• 1  teaspoon  hot sauce
• 1/4  teaspoon  pepper
• 2  slices center-cut bacon, cooked and crumbled
• Cooking spray

Preparation

1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Speedy Chicken Potpie

Found on MyRecipes

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 3 piecrust strips)

Ingredients

• Cooking spray
• 1  pound  skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1/4  teaspoon  salt
• 3  cups  fat-free, less-sodium chicken broth, divided
• 1  bay leaf
• 2  cups  refrigerated diced potatoes with onion (such as Simply Potatoes)
• 2/3  cup  frozen green peas and diced carrot blend
• 3  tablespoons  all-purpose flour
• 1/2  teaspoon  chopped fresh thyme
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  dried rubbed sage
• 1/4  (15-ounce) package refrigerated piecrust dough

Preparation

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.

3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.

4. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.

Slow-Cooker Shepherd's Pie

Found on MyRecipes

Prep Time: 10 minutes
Cook Time: 3 hours
Yield: 6 Servings
Cost per Serving: $1.39

Ingredients

• 4  medium Yukon Gold potatoes (about 2 lb.)
• 1/3  cup  milk
• 2  tablespoons  unsalted butter
• Salt and pepper
• 1  tablespoon  olive oil
• 1  medium onion, diced
• 2  cloves garlic, minced
• 1  pound  lean ground beef
• 1  tablespoon  tomato paste
• 1  teaspoon  Worcestershire sauce
• 1  teaspoon  dried thyme
• 1  tablespoon  cornstarch
• 1  cup  frozen mixed vegetables

Preparation

Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.

In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.

Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

Ham-and-Swiss-Loaded Potatoes

Found on MyRecipes

Piled high with ham, cheese, and sour cream, this filling dish makes for an easy weeknight supper when paired with a salad. Using a microwave to cook the potatoes first saves more than an hour of baking time.

Yield: 4 servings (serving size: 2 potato halves)

Ingredients

• 4  baking potatoes (about 1 1/2 pounds)
• 1  cup  diced 33%-less-sodium ham (about 6 ounces)
• 1  cup  (4 ounces) shredded Swiss cheese, divided
• 1/2  cup  thinly sliced green onions, divided
• 1/2  cup  fat-free sour cream
• 1/4  teaspoon  freshly ground black pepper

Preparation

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Preheat broiler.

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.

Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.

Rocky Road Chocolate Cake

Found on MyRecipes

Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.

Yield: Makes 8 to 10 servings

Ingredients

• 1  (18.25-oz.) package German chocolate cake mix
• 1  (3.9-oz.) package chocolate instant pudding mix
• 3  large eggs, lightly beaten
• 1  cup  sour cream
• 1/3  cup  butter, melted
• 1  teaspoon  vanilla extract
• 3 1/4  cups  milk, divided
• 1  (3.4-oz.) package chocolate cook-and-serve pudding mix
• 1/2  cup  chopped pecans
• 1 1/2  cups  miniature marshmallows
• 1  cup  semisweet chocolate morsels
• Vanilla ice cream (optional)

Preparation

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.

2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.

4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Southern Living, OCTOBER 2008

Ham-and-Bacon Quiche

Found on MyRecipes

Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Stand: 10 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1  (15-oz.) package refrigerated piecrusts
• 1  egg white, lightly beaten
• 6  bacon slices
• 1/2  cup  chopped onion
• 1  cup  sliced fresh mushrooms
• 1 1/2  cups  half-and-half
• 1  cup  chopped cooked ham
• 6  eggs, lightly beaten
• 1/2  teaspoon  seasoning salt
• 1/2  teaspoon  black pepper
• 2  cups  (8 oz.) shredded Swiss cheese
• 2  tablespoons  all-purpose flour

Preparation

1. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.

2. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.

3. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.

4. Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.

6. Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.

7. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

8. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.

Karen Wilcher, Mitchellville, Maryland, Southern Living, APRIL 2006

Chicken Tetrazzini

Found on MyRecipes

This classic dish, created and named for 19th-century opera singer Luisa Tetrazzini, is a great way to use leftover cooked chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.

Yield: 2 casseroles, 6 servings each (serving size: about 1 1/3 cups)

Ingredients

• 1  tablespoon  butter
• Cooking spray
• 1  cup  finely chopped onion
• 2/3  cup  finely chopped celery
• 1  teaspoon  freshly ground black pepper
• 3/4  teaspoon  salt
• 3  (8-ounce) packages presliced mushrooms
• 1/2  cup  dry sherry
• 2/3  cup  all-purpose flour
• 3  (14.5-ounce) cans fat-free, less-sodium chicken broth
• 2 1/4  cups  (9 ounces) grated fresh Parmesan cheese, divided
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese
• 7  cups  hot cooked vermicelli (about 1 pound uncooked pasta)
• 4  cups  chopped cooked chicken breast (about 1 1/2 pounds)
• 1  (1-ounce) slice white bread

Preparation

Preheat oven to 350°.

Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.

Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.

To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Mole-Style Pork Chops

Found on MyRecipes

Yield: 4 servings (serving size: 1 pork chop)

Ingredients

• 1  tablespoon  brown sugar
• 1  teaspoon  smoked paprika
• 1  teaspoon  ground cumin
• 1  teaspoon  unsweetened cocoa powder
• 1  teaspoon  ground chipotle chile peppers
• 1/2  teaspoon  salt
• 4  (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
• Cooking spray

Preparation

Heat a grill pan over medium heat.

Combine first 6 ingredients; rub evenly over both sides of pork. Lightly coat pork with cooking spray. Place pork on grill pan; cover and grill 3 minutes on each side or until done. Let stand 3 minutes.

Cinnamon-Sugar Cookies

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Buttery and sweet with a hint of spice, these cookie jar favorites are right for any occasion. If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. A sprinkling of large-grained turbinado sugar makes a pretty presentation to attract buyers.

Yield: 48 cookies (serving size: 1 cookie)

Ingredients

• 1  cup  granulated sugar
• 6  tablespoons  butter, softened
• 1  tablespoon  light corn syrup
• 1  teaspoon  vanilla extract
• 1  large egg
• 1  cup  cake flour (about 4 ounces)
• 3/4  cup  all-purpose flour (about 3 1/3 ounces)
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 1/4  cup  turbinado sugar
• 1/2  teaspoon  ground cinnamon

Preparation

Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.

Preheat oven to 375°.

Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.

Nutritional Information

Calories:

105 (27% from fat)

Fat:

3.1g (sat 1.9g,mono 0.8g,poly 0.2g)

Protein:

1.2g

Carbohydrate:

18.2g

Fiber:

0.3g

Cholesterol:

16.3mg

Iron:

0.5mg

Sodium:

122mg

Calcium:

15mg

Cooking Light, MAY 2006

Santa and Reindeer Truffles

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Yield: 24 truffles

Ingredients

• 24  truffles (such as Ferrero Rocher or Lindt)
• 2  cups  light cocoa candy melts, melted
• 3/4  cup  pink candy melts, melted
• 1/2  cup  white candy melts, melted
• 3  red fruit slices, halved crosswise
• 1  cup  mini marshmallows, halved crosswise
• 17  brown and 4 red M&M's Minis
• 48  mini chocolate chips, tips removed
• 36  mini pretzel twists

Preparation

1. Line a baking sheet with waxed paper. Dip 18 truffles in melted light cocoa candy melts; allow excess to drip off. Transfer to baking sheet. Spoon remaining melted light cocoa candy melts into a ziplock bag; seal bag

2. Dip remaining 6 truffles in melted pink candy melts; allow excess to drip off. Transfer to baking sheet. Refrigerate until set, about 5 minutes

3. Spoon melted white candy melts into a ziplock bag; seal bag. Snip very small corners from the ziplock bags that contain white and light cocoa candy melts. Pipe white candy onto the pink-coated truffles; attach half a red fruit slice to each as a hat. Attach marshmallows as the trim on each hat and as the beard and mustache. Cut 3 red M&M's Minis in half and attach 1 to each truffle as a nose. Attach the mini chocolate chips for the eyes.

4. Pipe small dots of light cocoa candy melts on chocolate-coated truffles; on top of the melted dots, affix pretzel twists as antlers. Add brown and remaining red M&M's Minis as noses. Pipe small bits of white candy and attach mini chocolate chips as eyes. Refrigerate truffles until set, about 5 minutes.

Rudolph's Christmas Sugar Cookies

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Start with refrigerated sugar cookie dough to make these adorable reindeer cookies. Kids can help place Rudolph's eyes, mouth, and antlers.

Yield: Makes 1 1/2 dozen

Ingredients

• 1  (16.5-oz.) package refrigerated sugar cookie dough
• 36  pretzel twists
• 36  semisweet chocolate mini morsels
• 18  red cinnamon candies

Preparation

1. Freeze dough 15 minutes.

2. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.

3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

4. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.

Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface, and cut with a 3-inch Christmas tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° according to package directions or until lightly browned. Remove from oven, and cool as directed. Frost tops of cookies with ready-to-spread vanilla frosting, and sprinkle with red and green colored sugars and sprinkles.

Southern Living, NOVEMBER 2007

Vanilla Bean Sugar Cookies

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Lace these sugar cookies with a double hit of vanilla from the seeds and extract of the vanilla bean. Frost the cookies white, and sprinkle them wth iridescent glitter; they'll look like delicate snowflakes.

Yield: 3 dozen

Ingredients

• 1  vanilla bean
• 3/4  cup  butter, softened
• 3/4  cup  sugar
• 1  large egg, lightly beaten
• 1/2  teaspoon  vanilla extract
• 2 1/4  cups  all-purpose flour
• 1/4  teaspoon  salt
• 1  (12-ounce) package white chocolate morsels, divided
• Shortening
• Silver and white edible glitter
• Sparkling white sugar

Preparation

Cut vanilla bean in half lengthwise. Carefully scrape out seeds, using a small sharp knife. Set seeds aside.

Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add sugar and vanilla bean seeds, beating until light and fluffy. Add egg and vanilla extract, mixing well.

Combine flour and salt; gradually add to butter mixture, beating until smooth. Shape dough into four discs. Wrap each in plastic wrap, and chill at least 1 hour.

Roll each disc to 1/4" thickness on a lightly floured surface. Cut with 3" and 4" snowflake, star, angel, or Christmas tree cutters. Place on lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.

Combine 1/2 cup white chocolate morsels and 1 tablespoon shortening in a 1-cup glass measure. Melt morsels according to package directions.

Place cookies on a wire rack over wax paper. Pour or spread white chocolate mixture over each cookie, tilting cookie to coat completely. Sprinkle cookies with glitter and sparkling sugar. Let stand until frosting hardens. Repeat procedure with remaining white morsels, shortening, glitter, and sugar until all cookies are decorated.

We used a 6" cooper snowflake cookie cutter to yeild 1 dozen big cookies that baked 12 minutes. Before baking, we poked holes in each cookie with a drinking straw. Once we decorated and dried them, we wrapped cookies in celophane bags and tied them with ribbon. We taped each ribbon to the top of the mantel using masking tape, and then covered the tape with plastic bags and the bags with pots of poinsettias.

Christmas with Southern Living 2000, Oxmoor House, JANUARY 2000