Submitted by: Ann Hatzopoulos from Taste of Home
Servings: 4
Ingredients:
1 large onion, chopped
2 celery ribs, chopped
3 Tbsp. butter, divided
1 cup frozen peas and carrots
3 Tbsp. all-purpose flour
1 tsp. curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed chicken
2 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
2 cups mashed potatoes (with added milk and butter)
1/4 tsp. paprika
Directions:
In a large skillet, saute onion and celery in 1 Tbsp. butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
10/04/2010
Tomato Tortellini Soup
Submitted by: Ann Hatzopoulos from Taste of Home
Servings: 10
Ingredients:
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10-3/4 oz each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Directions:
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Servings: 10
Ingredients:
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10-3/4 oz each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Directions:
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Peppery Potato Soup for the Slow Cooker
Submitted by: Ann Hatzopoulos
Servings: 6 (1 1/4 cup) servings
Ingredients:
2 cans (14 1/2 ounces each) chicken broth
4 small baking potatoes, halved and sliced
1 large onion, quartered and sliced
1 rib celery with leaves, sliced
1/4 cup all-purpose flour
3/4 teaspoon black pepper
1/2 teaspoon salt
1 cup half-and-half
1 tablespoon butter
Directions:
1. Combine broth, potatoes, onion celery, flour, pepper and salt in slow cooker; mix well. Cover; cook on LOW 6 to 7 1/2 hours.
2. Stir in half-and-half; cover and continue to cook 1 hour.
3. Remove slow cooker lid. Slightly crush potato mixture with potato masher. Continue to cook, uncovered, an additional 30 minutes until slightly thickened. Just before serving, stir in butter.
Servings: 6 (1 1/4 cup) servings
Ingredients:
2 cans (14 1/2 ounces each) chicken broth
4 small baking potatoes, halved and sliced
1 large onion, quartered and sliced
1 rib celery with leaves, sliced
1/4 cup all-purpose flour
3/4 teaspoon black pepper
1/2 teaspoon salt
1 cup half-and-half
1 tablespoon butter
Directions:
1. Combine broth, potatoes, onion celery, flour, pepper and salt in slow cooker; mix well. Cover; cook on LOW 6 to 7 1/2 hours.
2. Stir in half-and-half; cover and continue to cook 1 hour.
3. Remove slow cooker lid. Slightly crush potato mixture with potato masher. Continue to cook, uncovered, an additional 30 minutes until slightly thickened. Just before serving, stir in butter.
8/28/2010
Lemon Creamcheese-Blueberry Pie
Submitted by: Ann Hatzopoulos from Betty Crocker
Servings: 8
Ingredients:
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1 1/2 cups milk
1 box (4-serving size) lemon instant pudding and pie filling mix
Topping
1 can (21 oz) blueberry pie filling with more fruit
1 cup frozen (thawed) whipped topping
Lemon wedges, if desired
Directions:
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. Meanwhile, in small bowl, beat cream cheese with electric mixer on medium speed until fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese; beat until smooth.
3. Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.
4. Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.
Note:
We bought a graham cracker crust and cut out all the baking required!
Servings: 8
Ingredients:
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1 1/2 cups milk
1 box (4-serving size) lemon instant pudding and pie filling mix
Topping
1 can (21 oz) blueberry pie filling with more fruit
1 cup frozen (thawed) whipped topping
Lemon wedges, if desired
Directions:
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. Meanwhile, in small bowl, beat cream cheese with electric mixer on medium speed until fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese; beat until smooth.
3. Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.
4. Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.
Note:
We bought a graham cracker crust and cut out all the baking required!
Easy Caprese Breakfast Pizzas
Submitted by: Ann Hatzopoulos from Hungry Girl
Servings: 1
Ingredients:
1 light English Muffin
2 thick slices from a large firm plum tomato
6 fresh basil leaves
1 piece ligh mozzarella string cheese, pulled into strips
1 teaspoon light whipped butter or light buttery spread
1/2 teaspoon crushed garlic
Optional: salt, black pepper
Directions:
Preheat oven to 375 degrees.
In a small dish, combine butter and garlic. Mix well and set aside.
Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Cook tomato slices for 1 to 2 minutes on each side, until lightly blackened.
Split English muffin into halves. Spread garlic-butter mixture evenly over both halves. Top each half evenly with mozzarella cheese strips.
Place three basil leaves on top of each cheese-topped muffin half, followed by tomato slices.
Place halves on a baking sheet sprayed lightly with nonstick spray. bake in the oven until the cheese has melted and muffin halves are toasty, about 5 minutes.
Finish off with a dash of salt and pepper on top of each tomato, if you like.
Note: The above recipe is under 200 calories. (185 calories, 5g fat)
We weren't watching for calories so we made ours with regular butter and mozzarella. We did not cook the tomatoes first and we baked it in the toaster oven for5 minutes. No salt needed because the cheese is salty enough. It was delicious!
8/17/2010
Old World Escarole Soup
Submitted by: Ann Hatzopoulos from Easy Everyday Cooking
Servings: 6
Ingredients:
8 ounces ground turkey
1 tablespoon vegetable oil
2 large heads escarole
1 teaspoon salt
3 quarts (96oz) chicken broth
1/2 cup white rice
Directions:
1. Shape turkey into 1-inch meatballs. heat oil in a large pot over medium heat. Add meatballs. Cook, turning, until browned, about 10 minutes. Remove meatballs; set aside.
2. Meanwhile, cut escarole into 1-inch strips.
3. Combine escarole, salt, broth and rice in pot; mix well. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
4. Return meatballs to pot. Cook until heated through, about 5 minutes. Serve soup immediately.
Note: We used 48oz low-sodium chicken broth and 32 oz water to cut down on the sodium. We also used frozen meatballs and added them right to the pot with everything else. They were a little soggy but it was delicious!
Summer Cucumber Soup
Submitted by: Ann Hatzopoulos from Easy Everyday Cooking
Servings: 6
Ingredients:
2 cucumbers, seeded
1 small onion
1 cup low-fat sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon sugar
3 cups buttermilk
1 tablespoon minced fresh dill, or 1 teaspoon dried dill
1 tablespoon julienne cucumber peel
Directions:
1. Peel and grate the cucumbers. Grate onion. Place both in a medium bowl.
2. Add sour cream to bowl; mix well. Combine mustard, salt and sugar in a cup; stir well. Add to bowl. Stir well.
3. Add buttermilk to cucumber mixture in bowl. Stir well. Stir in the fresh dill. Chill until ready to serve.
4. Pour soup into a serving bowl. Garnish with cucumber peel.
Note: The onion was very powerful. Next time I am only going to use half.
2/10/2010
Zuppa Toscana
Submitted by: Copy-cat of Olive Garden's soup
Servings: 4-6
Ingredients:
1 lb Italian sausage
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bit
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions:
Cook sausage in a 300°F oven for approximately 30 minutes.
Drain sausages on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
P.S.
We used Jimmy Dean's breakfast sausage (spicy) and browned it on the stove top. We also used milk instead of cream.
Servings: 4-6
Ingredients:
1 lb Italian sausage
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bit
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions:
Cook sausage in a 300°F oven for approximately 30 minutes.
Drain sausages on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
P.S.
We used Jimmy Dean's breakfast sausage (spicy) and browned it on the stove top. We also used milk instead of cream.
Kourambiedes
Submitted by: Sophia Garrow
Ingredients:
1 lb. unsalted butter
2 egg yolks
1 T vanilla extract
4 C flour
1 t baking powder
1-2 boxes powdered sugar
Directions:
Melt the butter and pour into a large mixing bowl. Beat until thick like cream (this took us about 20 minutes of beating with a big electric mixer). Beat in egg yolks and vanilla. Sift flour, baking powder, and 2T of the powdered sugar together, and add to wet ingredients. Mix thoroughly with a wooden spoon until a soft dough is formed. If the dough is too soft to handle, chill in refrigerator for an hour or so. Shape into small balls (about 1" diameter is good), place on cookie sheet and flatten slightly by making an indentation with your finger. Bake about 20 minutes at 350F until golden but not browned. Cover a piece of waxed paper with a thick layer of sifted powdered sugar, and immediately place the hot cookies onto the sugar. Handle cookies carefully as they are very delicate and crumbly when warm. Sift more sugar over the top of the cookies to make a nice thick coating. Put individual cookies into fluted paper or foil cups, and sift more sugar on them to cover any holes.
Ingredients:
1 lb. unsalted butter
2 egg yolks
1 T vanilla extract
4 C flour
1 t baking powder
1-2 boxes powdered sugar
Directions:
Melt the butter and pour into a large mixing bowl. Beat until thick like cream (this took us about 20 minutes of beating with a big electric mixer). Beat in egg yolks and vanilla. Sift flour, baking powder, and 2T of the powdered sugar together, and add to wet ingredients. Mix thoroughly with a wooden spoon until a soft dough is formed. If the dough is too soft to handle, chill in refrigerator for an hour or so. Shape into small balls (about 1" diameter is good), place on cookie sheet and flatten slightly by making an indentation with your finger. Bake about 20 minutes at 350F until golden but not browned. Cover a piece of waxed paper with a thick layer of sifted powdered sugar, and immediately place the hot cookies onto the sugar. Handle cookies carefully as they are very delicate and crumbly when warm. Sift more sugar over the top of the cookies to make a nice thick coating. Put individual cookies into fluted paper or foil cups, and sift more sugar on them to cover any holes.
1/27/2010
No-Bake Chocolate Peanut Butter Bars
Submitted by: Ann Hatzopoulos from Nestle Holiday Favorites
Servings: 5 dozen bars
Ingredients:
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12oz package) semi-sweet chocolate mini morsels, divided
Directions:
Grease 13x9 baking pan
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.
Servings: 5 dozen bars
Ingredients:
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12oz package) semi-sweet chocolate mini morsels, divided
Directions:
Grease 13x9 baking pan
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.
1/20/2010
Lazy Lasagna
Submitted by: Ann Hatzopoulos
Servings: 8-12
Ingredients:
32 oz ricotta cheese, drained
2 large eggs
1 package (10oz) frozen spinach, defrosted and squeezed dry
1 1/2 cups grated parmigiano reggiano cheese
2 teaspoons salt
1 teaspoon pepper
2 jars (26oz each) pasta sauce (your choice)
1 box (16oz) No Boil noodles (I use Anthony's Lasagne because that's all my store sells)
Directions:
Preheat oven to 350.
In a bowl, combine the ricotta cheese, eggs, spinach, salt and pepper and 1/2 cup of the grated cheese. Mix well and set aside.
Pour 1/2 jar of sauce in the bottom of a 9x13 baking dish and spread evenly. Lay 1/3 of the noodles on top of sauce (you might need to break some to get them to fit -I layer 4 the long way and two, slightly broken, the short way to cover the entire bottom) and spread half of the cheese mixture over the top. Sprinkle on half of the remaining grated cheese. Repeat (1/2 jar sauce, 1/3 noodles, remaining cheese mixture, grated cheese). Make sure the noodles are completely covered!
Layer 1/2 jar of sauce and the remaining noodles and then the remaining 1/2 jar of sauce.
Cover pan tightly with aluminum foil and place the pan on a baking sheet to catch any drips.
Bake for 30-35 minutes. Allow to stand 5 minutes before cutting to allow the noodles to firm up. Cut and serve.
We usually remove the foil and cover with shredded cheese and bake for 5-10 minutes longer for a nice cheesy look.
Servings: 8-12
Ingredients:
32 oz ricotta cheese, drained
2 large eggs
1 package (10oz) frozen spinach, defrosted and squeezed dry
1 1/2 cups grated parmigiano reggiano cheese
2 teaspoons salt
1 teaspoon pepper
2 jars (26oz each) pasta sauce (your choice)
1 box (16oz) No Boil noodles (I use Anthony's Lasagne because that's all my store sells)
Directions:
Preheat oven to 350.
In a bowl, combine the ricotta cheese, eggs, spinach, salt and pepper and 1/2 cup of the grated cheese. Mix well and set aside.
Pour 1/2 jar of sauce in the bottom of a 9x13 baking dish and spread evenly. Lay 1/3 of the noodles on top of sauce (you might need to break some to get them to fit -I layer 4 the long way and two, slightly broken, the short way to cover the entire bottom) and spread half of the cheese mixture over the top. Sprinkle on half of the remaining grated cheese. Repeat (1/2 jar sauce, 1/3 noodles, remaining cheese mixture, grated cheese). Make sure the noodles are completely covered!
Layer 1/2 jar of sauce and the remaining noodles and then the remaining 1/2 jar of sauce.
Cover pan tightly with aluminum foil and place the pan on a baking sheet to catch any drips.
Bake for 30-35 minutes. Allow to stand 5 minutes before cutting to allow the noodles to firm up. Cut and serve.
We usually remove the foil and cover with shredded cheese and bake for 5-10 minutes longer for a nice cheesy look.
1/04/2010
Port Wine Cheese Ball
Submitted by: Elizabeth Lowell
Ingredients:
1 (8oz) container port wine cheese
8 oz. cream cheese
1 Tbsp butter
1 1/2 Tbsp finely chopped green onion
1 tsp Worcestershire sauce
Chopped walnuts (or other nuts if desired)
Directions:
Mix softened port wine cheese, cream cheese and butter. Add green onion and Worcestershire and mix well. Pat into ball shape and put in refrigerator to firm up. Once firm, roll into ball again and then roll ball in chopped walnuts. Refrigerate on plate loosely covered in plastic wrap until you are ready to serve.
Ingredients:
1 (8oz) container port wine cheese
8 oz. cream cheese
1 Tbsp butter
1 1/2 Tbsp finely chopped green onion
1 tsp Worcestershire sauce
Chopped walnuts (or other nuts if desired)
Directions:
Mix softened port wine cheese, cream cheese and butter. Add green onion and Worcestershire and mix well. Pat into ball shape and put in refrigerator to firm up. Once firm, roll into ball again and then roll ball in chopped walnuts. Refrigerate on plate loosely covered in plastic wrap until you are ready to serve.
Cherry Chocolate Chip Cookies
Submitted by: Ann Hatzopoulos from the container of cherries
Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12oz) package semi-sweet chocolate chips
1 (8oz) red or green candied cherries (chopped)
Directions:
Preheat oven to 375
Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla extract in large mixing bowl until creamy, add eggs one at a time, mixing well after each one, gradually add flour mixture, stir in chocolate chips and fruit.
Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 12 minutes or until golden brown. Cool on baking sheet.
Garnish with whole cherries if desired.
PS
the recipe called for two bags of chocolate chips but I think it was a misprint. I could barely stir after one bag so I didn't add a second bag. The cookies were delicious.
Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12oz) package semi-sweet chocolate chips
1 (8oz) red or green candied cherries (chopped)
Directions:
Preheat oven to 375
Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla extract in large mixing bowl until creamy, add eggs one at a time, mixing well after each one, gradually add flour mixture, stir in chocolate chips and fruit.
Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 12 minutes or until golden brown. Cool on baking sheet.
Garnish with whole cherries if desired.
PS
the recipe called for two bags of chocolate chips but I think it was a misprint. I could barely stir after one bag so I didn't add a second bag. The cookies were delicious.
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