Submitted by: Ann Hatzopoulos
Servings: 16
Ingredients:
4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups (16oz) sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed (optional)
Directions:
In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. Cover and refrigerate for at least 2 hours. Serve with slotted spoon.
8/27/2008
Hearty Breakfast Toast
Submitted by: Ann Hatzopoulos
Servings: 6
Ingredients:
1 can (10 3/4oz) condensed Cheddar cheese soup
1/3 cup milk
6 hard-cooked eggs, peeled and sliced
6 slices bread, toasted
1/3 cup bacon bits
Directions:
Heat soup and milk in 1-quart saucepan over medium heat, stirring constantly, until hot; remove from heat.
Arrange egg slices on toast. Spoon soup mixture over eggs; sprinkle with bacon bits. Serve immediately.
Servings: 6
Ingredients:
1 can (10 3/4oz) condensed Cheddar cheese soup
1/3 cup milk
6 hard-cooked eggs, peeled and sliced
6 slices bread, toasted
1/3 cup bacon bits
Directions:
Heat soup and milk in 1-quart saucepan over medium heat, stirring constantly, until hot; remove from heat.
Arrange egg slices on toast. Spoon soup mixture over eggs; sprinkle with bacon bits. Serve immediately.
Impossibly Easy Roasted Peppers & Feta Cheese Pie
Submitted by: Ann Hatzopoulos
Servings: 6
Ingredients:
12 slices bacon, crisply cooked and crumbled
4 medium green onions, sliced (1/4 cup)
1/3 cup chopped roasted red bell peppers (from 7oz jar), drained
1/2 cup crumbled feta cheese
3/4 cup Original Bisquick mix
1 cup milk
1 teaspoon dried basil leaves
3 eggs
Directions:
Heat oven to 400 degrees F. Grease 9-inch pie plate.
Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
Bake 30-35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Servings: 6
Ingredients:
12 slices bacon, crisply cooked and crumbled
4 medium green onions, sliced (1/4 cup)
1/3 cup chopped roasted red bell peppers (from 7oz jar), drained
1/2 cup crumbled feta cheese
3/4 cup Original Bisquick mix
1 cup milk
1 teaspoon dried basil leaves
3 eggs
Directions:
Heat oven to 400 degrees F. Grease 9-inch pie plate.
Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
Bake 30-35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Olive-Feta Pinwheels
Submitted by: Ann Hatzopoulos
Servings: 16 pieces
Ingredients:
1 can (8oz) Pillsbury refrigerated crescent dinner rolls
2 tablespoons cream cheese spread
1/4 cup crumbled feta cheese (1oz)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh oregano or parsley
Directions:
Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles, press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano/parsley.
Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
Bake 15-20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Servings: 16 pieces
Ingredients:
1 can (8oz) Pillsbury refrigerated crescent dinner rolls
2 tablespoons cream cheese spread
1/4 cup crumbled feta cheese (1oz)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh oregano or parsley
Directions:
Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles, press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano/parsley.
Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
Bake 15-20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Cucumber Slices
Submitted by: Ann Hatzopoulos
Servings: 32 pieces
Ingredients:
1 large cucumber, chilled
1/3 cup sun-dried tomato spread
3 tablespoons crumbled feta cheese
fresh basil leaves (if desired)
Directions:
Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork. Cut cucumber into 32 slices 1/2-inch thick each. Place on paper towels to drain.
Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.
Serve immediately, or refrigerate up to 1 hour. Top each slice with basil leaf just before serving.
Servings: 32 pieces
Ingredients:
1 large cucumber, chilled
1/3 cup sun-dried tomato spread
3 tablespoons crumbled feta cheese
fresh basil leaves (if desired)
Directions:
Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork. Cut cucumber into 32 slices 1/2-inch thick each. Place on paper towels to drain.
Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.
Serve immediately, or refrigerate up to 1 hour. Top each slice with basil leaf just before serving.
Sausage-Cheese Balls
Submitted by: John Hatzopoulos
Servings: 7 1/2 dozen balls
Ingredients:
3 cups Original Bisquick mix
1 pound bulk pork sausage
4 cups shredded cheddar cheese (16 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce (if desired)
Directions:
Heat oven to 350 degrees. Lightly grease bottom and side of jelly roll pan, 15x10x1-inch.
Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
Bake 20-25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Servings: 7 1/2 dozen balls
Ingredients:
3 cups Original Bisquick mix
1 pound bulk pork sausage
4 cups shredded cheddar cheese (16 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce (if desired)
Directions:
Heat oven to 350 degrees. Lightly grease bottom and side of jelly roll pan, 15x10x1-inch.
Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
Bake 20-25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Cheese Ball Spread
Submitted by: Terri (Burda) Clark
Ingredients:
1 lb sharp cheddar, grated
3/4 cup mayonnaise
1 clove garlic, minced
1 small onion, grated
seedless raspberry jam
Directions:
Mix all together (preferably the night before so it has time to set). Form into a ball with a divet in the top. Spoon jam into divet.
Serve with crackers.
Ingredients:
1 lb sharp cheddar, grated
3/4 cup mayonnaise
1 clove garlic, minced
1 small onion, grated
seedless raspberry jam
Directions:
Mix all together (preferably the night before so it has time to set). Form into a ball with a divet in the top. Spoon jam into divet.
Serve with crackers.
Sweet-Hot Sausage Meatballs
Submitted by: John Hatzopoulos from Taste of Home
Servings: 12-14
Ingredients:
2 cans (8 oz each) water chestnuts, drained
1 pound bulk pork sausage
1 pound bulk hot pork sausage
1/4 cup cornstarch
1 cup maple sugar
2/3 cup cider or red wine vinegar
1/4 cup soy sauce
Directions:
In a blender or food processor, process the water chestnuts until minced. Transfer to a bowl; add sausage. Mix well. Shape into 1-inch balls. Place in ungreased 15x10x1 inch baking pans. Bake, uncovered, at 350 degrees for 20-25 minutes or until meat is no longer pink. Meanwhile, in a saucepan, combine cornstarch, syrup, vinegar and soy sauce; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; add to sauce and heat through.
Servings: 12-14
Ingredients:
2 cans (8 oz each) water chestnuts, drained
1 pound bulk pork sausage
1 pound bulk hot pork sausage
1/4 cup cornstarch
1 cup maple sugar
2/3 cup cider or red wine vinegar
1/4 cup soy sauce
Directions:
In a blender or food processor, process the water chestnuts until minced. Transfer to a bowl; add sausage. Mix well. Shape into 1-inch balls. Place in ungreased 15x10x1 inch baking pans. Bake, uncovered, at 350 degrees for 20-25 minutes or until meat is no longer pink. Meanwhile, in a saucepan, combine cornstarch, syrup, vinegar and soy sauce; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; add to sauce and heat through.
Chocolate Toffee Crumb Bars
Submitted by: Ann Hatzopoulos
Servings: about 30
Ingredients:
1 cup (2 sticks) butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-oz package) semi-sweet chocolate morsels, divided
1 1/4 cups (14 oz can) sweetened condensed milk
1 teaspoon vanilla extract
1 cup toffee bits
Directions:
Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of greased 13x9 inch baking pan; reserve remaining mixture. Bake in preheated 350 degree oven for 10-12 minutes or until edges are golden brown.
Warm 1 1/2 cups morsels over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust.
Stir toffee bits and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake in 350 degree oven for 25-30 minutes or until center is set. Cool in pan on wire rack.
(This recipe is originally by the Diamond Walnuts company. I substituted the 1 cup walnuts with the 1 cup toffee bits)
Servings: about 30
Ingredients:
1 cup (2 sticks) butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-oz package) semi-sweet chocolate morsels, divided
1 1/4 cups (14 oz can) sweetened condensed milk
1 teaspoon vanilla extract
1 cup toffee bits
Directions:
Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of greased 13x9 inch baking pan; reserve remaining mixture. Bake in preheated 350 degree oven for 10-12 minutes or until edges are golden brown.
Warm 1 1/2 cups morsels over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust.
Stir toffee bits and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake in 350 degree oven for 25-30 minutes or until center is set. Cool in pan on wire rack.
(This recipe is originally by the Diamond Walnuts company. I substituted the 1 cup walnuts with the 1 cup toffee bits)
Sunburst Lemon Bars
Submitted by: Ann Hatzopoulos
Servings: 24-36
Ingredients:
Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter, softened
Filling:
4 eggs
2 cups granulated sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
Icing:
1 cup powdered sugar
2 1/2 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees.
Crust: In medium bowl, stir together the flour and sugar. Cut in the butter until mixture is mealy. Press in bottom of a 9x13 inch pan. Bake for 20-25 minutes until crust is light golden brown.
Filling: In medium bowl, beat the eggs sugar, flour and baking powder until light, about 3 minutes. Stir in lemon juice. Pour the filling over the crust while it is still warm. Bake for an additional 25-30 minutes until top is slightly browned. Remove from oven and cool.
Icing: In small bowl, stir lemon juice into the confectioners sugar 1 tablespoon at a time until the icing is of a spreadable consistency. Spread evenly over the cooled bars. Cut into squares.
Servings: 24-36
Ingredients:
Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter, softened
Filling:
4 eggs
2 cups granulated sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
Icing:
1 cup powdered sugar
2 1/2 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees.
Crust: In medium bowl, stir together the flour and sugar. Cut in the butter until mixture is mealy. Press in bottom of a 9x13 inch pan. Bake for 20-25 minutes until crust is light golden brown.
Filling: In medium bowl, beat the eggs sugar, flour and baking powder until light, about 3 minutes. Stir in lemon juice. Pour the filling over the crust while it is still warm. Bake for an additional 25-30 minutes until top is slightly browned. Remove from oven and cool.
Icing: In small bowl, stir lemon juice into the confectioners sugar 1 tablespoon at a time until the icing is of a spreadable consistency. Spread evenly over the cooled bars. Cut into squares.
8/26/2008
Lemon Squares
Submitted by: Ann Hatzopoulos from Betty Crocker's Cookie Jar Cookbook
Servings: 12-16
Ingredients:
Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup butter
Filling:
2 eggs
1 cup sugar
2 teaspoons grated lemon peel, if desired
2 tablespoon lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
Heat oven to 350 degrees. Mix ingredients for crust. Press in ungreased baking pan, 8x8x2 inches, building up 1/2 inch edges. Bake 20 minutes.
Beat ingredients for filling until light and fluffy, about 3 minutes; pour over baked layer. bake until no indentation remains when touched in center, about 25 minutes; cool. Cut into squares.
Servings: 12-16
Ingredients:
Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup butter
Filling:
2 eggs
1 cup sugar
2 teaspoons grated lemon peel, if desired
2 tablespoon lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
Heat oven to 350 degrees. Mix ingredients for crust. Press in ungreased baking pan, 8x8x2 inches, building up 1/2 inch edges. Bake 20 minutes.
Beat ingredients for filling until light and fluffy, about 3 minutes; pour over baked layer. bake until no indentation remains when touched in center, about 25 minutes; cool. Cut into squares.
Party Potatoes
Submitted by: Ann Hatzopoulos
Servings: 30 pieces
Ingredients:
15 small new potatoes (1 1/2 pounds)
2/3 cup sour cream
dill weed sprigs or chopped fresh chives
Directions:
Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream and dill weed/chives. Cover and refrigerate about 2 hours or until chilled.
Servings: 30 pieces
Ingredients:
15 small new potatoes (1 1/2 pounds)
2/3 cup sour cream
dill weed sprigs or chopped fresh chives
Directions:
Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream and dill weed/chives. Cover and refrigerate about 2 hours or until chilled.
Lemon Sangria
Submitted by: Ann Hatzopoulos
Ingredients:
1 bottle of red wine (any will do)
1 bottle of 7-up
4 oz Cognac
6 oz lemon juice
2 lemons, sliced
1/2 cup sugar
Directions:
Mix everything together and chill overnight.
The next day, pour into a large pitcher over ice cubes
Ingredients:
1 bottle of red wine (any will do)
1 bottle of 7-up
4 oz Cognac
6 oz lemon juice
2 lemons, sliced
1/2 cup sugar
Directions:
Mix everything together and chill overnight.
The next day, pour into a large pitcher over ice cubes
8/25/2008
Basic Pancakes Recipe
Submitted by: John Hatzopoulos from CDKitchen
Serves/Makes: 4
Serves/Makes: 4
Ingredients:
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup milk
2 tablespoons butter -- melted
2 eggs -- beaten
Directions:
Combine the dry ingredients in a small bowl.
Preheat a large, shallow skillet sprayed with nonstick cooking spray.
In a large bowl, combine butter, milk, and eggs until mixed.
Stir in dry ingredients until just moistened.
Batter will be lumpy - stir in additional milk if you prefer thinner pancakes.
Spoon batter into skillet.
Turn pancakes once while cooking when tops are bubbly and undersides are golden.
Serve warm with your favorite toppings.
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