Sunday, March 16, 2008

Cheddar-Bacon Wake-up Casserole

I found this recipe in the Country Home and it sounds really good!

Ingredients:

  • 4 oz Dry French Bread, cut into 3/4 inch cubes (4 cups)
  • 1 1/2 cups shredded cheddar cheese
  • 4 slices bacon, crisp-cooked, drained, and crumbled, or 1 cup diced cooked ham (or I think proscuitto could be a good replacement and not so greasy)
  • 2 cups milk
  • 4 eggs, lightly beaten
  • 2 TBSP snipped fresh Italian flat-leaf-parsley
  • 1/2 Tsp mustard
  • 1/4 Tsp ground black pepper
  • 1/ 8 Tsp onion powder
  1. In a large bowl toss together the bread cubes, cheddar cheese, & cooked bacon or ham. Divide among six 10 oz individual casseroles or place all of the mixture in one 2 quart rectangular baking dish.
  2. In a medium bowl whisk together milk, eggs, parsley, mustard, pepper, and onion powder. Pour over the bread mixture in the casseroles or dish.
  3. Cover & refrigerate at least 8 hours or up to 24 hours. Bake, uncovered, in a 350 oven for 25-30 minutes for individual baking casseroles (about 40 minutes for 2 quart dish) or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving.

Makes 6 servings. Per serving: 374 calories, 26 g fat, 194 mg chol, 595 mg sodium, 15 g carbo., 1 g fiber, 20 g protein.

*You can serve fruit salad or fruit (honeydew melon, oranges, and fresh raspberries drizzled with honey).

Reference: Country Home magazine Dec/Jan 2008

Szechuan Beef Stir-Fry

15 minutes prep time

Makes 4 servings

Ingredients:

  • 2 beef shoulder center steaks (ranch), cut 3/4 inch thick (about 8 ounces each)
  • 1 package (10 oz) fresh vegetable stir-fry blend
  • 3 TBSP water
  • 1 clove garlic, minced
  • 1/2 cup prepared sesame-ginger stir-fry sauce
  • 1/4 TSP crushed red pepper
  • 2 cups hot cooked rice or brown rice prepared without butter or salt
  • 1/4 cup dry-roasted peanuts
  1. Combine vegetables & water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove & drain vegetables. Set aside.
  2. Meanwhile, cut beef steaks into 1/4 inch thick strips.
  3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef & 1/2 of garlic; stir-fry 1-2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.
  4. Return all beef & vegetables to skillet. Add stir-fry sauce and red pepper; cook & stir 1-2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

Nutrition: 351 calories, 11 g fat, 3 g fiber, 64 mg cholesterol, 29 g carbohydrates

Reference: www.beefitswhatsfordinner.com

Angel Lush with Pineapple

The picture from the magazine included blueberries and looks  delicious.

Prep: 15 minutes plus refrigeration  MAKES: 10 servings

Ingredients:

  • 1 pkg (4 servings size) JELL-O Vanilla flavor Instant pudding & pie filling
  • 1 can (20 oz) DOLE Crushed Pineapple in Juice, undrained
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1 prepared round angel food cake (10oz)
  • 1 cup fresh mixed seasonal berries
  1. MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
  2. CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times. (Tip to cut cake: use toothpicks to mark cake into 3 layers. Then cut using a serrated knife in sawing motion.)
  3. REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

140 calories, 1 g dietary fiber, 1 g total fat

Reference: March 2008 Country Home & Gardens Magazine

Fun Reading Glasses

If you are someone who loves funky reading glasses you have to check out the following site:

www.icueyewear.com

They provide different styles of reading glasses and sunglasses. I saw this in the Better Home and Gardens magazine and had to check them out. I know a lot of my knitting friends love fun glasses and wanted to share because it is hard to find funky glasses!

Parmesan-Crusted Fish

Ingredients:

  • 4 skinless cod fillets (1 1/2 lb)
  • 1/3 cup panko (Japanese style) bread crumbs
  • 1/4 cup finely shredded Parmesan cheese
  • 1 10-oz pkg. julienned carrots (3 cups)
  • 1 Tbsp. butter
  • 3/4 tsp. ground ginger
  • Mixed fresh salad greens
  1. Preheat oven to 450F. Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat fish dry; place on baking sheet. Season with salt & pepper. In a small bowl stir cheese & crumbs together; sprinkle on fish. Bake uncovered, 4-6 minutes for each 1/2 inch thickness of fish, until crumbs are golden & fish flakes easily when tested with a fork.
  2. Meanwhile, in a large skillet bring 1/ 2 cup water to a boil; add carrots. Reduce heat. Cook, covered, for 5 minutes. Uncover, cook 2 minutes more. Add butter and ginger; toss. Serve fish & carrots with greens. (Serves 4)

Each serving: 233 cal, 6 g frat (3 g sat. fat), 84 mg chol, 407 mg sodium, 11 g carbo, 2 g fiber, 34 g protein.

Reference: March 2008 Better Home and Gardens Magazine

Book to Read

In one of my PEOPLE magazines, there was a review for The Darkest Evening of the Year by Dean Koontz and it sounds really good. This is a book about a love for dogs.

Ultimate VELVETTA Nachos

Prep: 10 minutes    Makes: 6 servings

Ingredients:

  • 1 lb extra-lean ground beef (or turkey meat would be just as good)
  • 7 cups (6 oz) tortilla chips
  • 1/2 lbs (8 oz) VELVETTA Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomatoes
  • 1/4 cup sliced pitted ripe olives
  • 1/3 cup Breakstone's or Knudsen Sour Cream
  1. Brown meat; drain.
  2. Arrange chips on microwavable platter; top evenly with VELVETTA. Microwave on HIGH 2 minutes or until VELVETTA is melted.
  3. TOP with meat & remaining ingredients.

Reference: Inside VELVETTA box

Cheesy VELVETTA Dips

Makes: 24 servings

Take 1 lb. (6 oz) VELVETTA Pasteurized Prepared Cheese Product & mix/match your recipe from the following options:

Add-in Choices:

  • 1 can (15 oz) chili
  • 1/2 lb. ground beef, cooked; 1 can (10 oz.) diced tomatoes with green chilies, drained
  • 1 cup Taco Bell Home Originals Salsa
  • 1 cup each Kraft Ranch Dressing & Breakstone's or Knudsen Sour Cream
  1. Microwave cut-up VELVETTA with your choice of add-ins in 1 1/2 quart microwavable bowl on HIGH 5-8 minutes or until VELVETTA is melted, stirring every 3 minutes.
  2. Serve with the following dippers.

Dipping Possibilities:

  • Wheat Thins Snack Crackers
  • Tortilla Chips
  • Celery & Carrot Sticks

Reference: Inside of VELVETTA Cheese box

Barilla Farfalle with Prosciuitto & Green Peas in a Creamy Sauce

Ingredients:

  • 1 box Barilla Farfalle
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 small white onion
  • 6 ounces Prosciutto
  • 1 1/2 cups green peas
  • 1/2 cup dry white wine
  • 2 cups Half & Half
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese
  • Salt & Pepper to taste
  1. Cook Farfalle according to instructions on box
  2. Saute onion in olive oil for 5 minutes on medium heat
  3. Add prosciutto and peas to onion, saute for 3 minutes
  4. Add white wine, simmer until mixture has reduced by half
  5. Stir in half & half, heavy cream, season with salt & pepper for 1-2 minutes
  6. Drain pasta, then toss in the sauce
  7. Sir in parmesan cheese prior to serving

This recipe looks really good! There was no picture to show.

Reference: www.DiscoverBarilla.com

French's Crunch Onion Chicken

Prep Time: 5 minutes

Cook Time: 20 miniutes

Ingredients:

  • 1 1/3 cups FRENCH'S French Fried Onions
  • 1 lb. boneless skinless chicken breasts
  • 1 egg, beaten

CRUSH French Fried Onions in plastic bag.

DIP chicken into egg; then coat in onion crumbs.

BAKE 20 minutes at 400F until cooked through.

Reference: From January 21, 2008 PEOPLE magazine

www.frenchsfoods.com