Thursday, May 28, 2009

Vettes Famous Apple Cobbler

4 item Granny Smith apples, peeled, cored, sliced
4 item Gala apples, peeled, cored, sliced
1 1/2 cup cups granulated sugar
1/4 cup light brown sugar
1/4 cup butter
3 teaspoon ground cinnamon
4 cup all-purpose flour
4 teaspoon baking powder
1/2 teaspoon salt
1 cup solid vegetable shortening
1 cup buttermilk

Heat oven to 350°F. Place apple slices in skillet over medium heat. Add sugars, butter, cinnamon and 1/3 cup water. Cook down about 10 minutes until sauce forms but not until apples get soft; set aside.To make dough: In large bowl, using large fork, mix flour, baking powder and salt. Cut in shortening until mixture becomes crumbly. Stir in just enough buttermilk to pull dry ingredients together to form a loose ball. Divide dough into 3 equal pieces. Sprinkle small amount of flour on flat work surface. Roll one piece of dough; with tip of small knife, cut into quarter-size rounds. Fold each round in half and place on cookie sheet. Bake until golden brown; set aside.
Roll out piece of dough into 10-by-14-inch rectangle. Ease dough into 9-by-13-inch baking dish. Pour apple mixture into baking dish. Work folded rounds of baked dough into fruit. Roll out remaining dough and cut into ½-to-1-inch-wide strips. Arrange strips in lattice pattern (crisscrossed like a basket) across apples. If desired, cut out leaf designs from dough scraps and garnish top. Bake until crust is golden brown and flaky, about 30 minutes.

12 Serving/s

Nutritional Information
Per each of 12 servings: 505 calories, 22 grams fat, 11 milligrams cholesterol, 285 milligrams sodium, 75 grams carbohydrate, 5 grams protein.

Wednesday, May 27, 2009

Creamy Curry Soup

2 tablespoon peanut oil
2 tablespoon curry paste
2 item garlic cloves, chopped
1 item white onion, chopped
1 item head of cauliflower, cut into pieces
4 cup chicken stock or broth
2 cup coconut milk
1 cup heavy cream
3 to 4 tablespoon lime juice
1 teaspoon salt
1 item pepper to taste

In large pot, heat oil over medium heat. Add curry paste, garlic, onion and cauliflower; saute 3 minutes. Stir in chicken stock; simmer 20 minutes. Add coconut milk and cream; simmer 15 additional minutes. Transfer soup to blender (in batches as needed) and process until smooth. Season with lime juice, salt and pepper. Garnish with coarsely ground pepper.

16 Serving/s

Nutritional Information
Per serving: 183 calories, 16 grams fat, 21 milligrams cholesterol, 93 milligrams sodium, 7 grams carbohydrate, 7 grams protein.

Monday, May 25, 2009

Baked Cheese and Shrimp Grits

4 cup water
1 teaspoon salt (optional)
1 cup uncooked quick grits
1 cup shredded Cheddar cheese
1/4 cup butter or margarine, softened
1/2 cup chopped green onion
1/2 pound small frozen shrimp, thawed
3 item eggs, slightly beaten
1/2 cup milk
1/2 teaspoon cayenne pepper

Heat oven to 350F. Grease 11/2-quart baking dish or six 7-to-8-ounce ramekins. In large saucepan, bring water and salt to boil. Slowly stir in grits. Cover and reduce heat; cook 5 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup cheese, butter, 1/4 cup green onion and the shrimp. Add eggs, milk and pepper; blend well. Pour mixture into prepared dish. Sprinkle with remaining cheese and onion. Bake until top is golden brown, 45 to 60 minutes for baking dish and 30 minutes for individual ramekins.

6 Serving/s

* Helpful Hint
If preparing fewer than six servings, freeze remaining uncooked portion in well-sealed container. Variations: Substitute 1 cup cooked, diced ham or cooked vegetables for shrimp.

Nutritional Information
Per serving: 336 calories, 18 grams fat, 205 milligrams cholesterol, 222 milli-grams sodium, 24 grams carbohydrate, 19 grams protein.

Saturday, May 23, 2009

Melon Granitas

1 cup water
1/2 to 1 cup sugar, according to taste
4 cup peeled, seeded ripe melon, cut into large chunks
1 tablespoon lemon juice

In small saucepan, heat water and sugar until sugar dissolves; let cool. In food processor, combine melon, lemon juice and sugar syrup. Puree until smooth. Pour mixture into baking pan. Freeze 1 to 2 hours, stirring every half hour until frozen solid. Break into chunks; return to food processor. Process mixture until smooth. Return to baking pan and freeze 20 to 30 minutes. To serve: Scrape and spoon into chilled parfait glasses or bowls.

12 Serving/s

* Helpful Hint
For layered parfaits, divide recipe in half or thirds and use different melons.
Nutritional InformationPer serving: 64 calories, 1 gram fat, 0 cholesterol, 1 milligram sodium, 16 grams carbohydrate, 1 gram protein.

Thursday, May 21, 2009

Panfried Catfish Wih Stewed Okra

1/2 cup chopped onion
14 ounce petite diced tomatoes with herbs
1/8 teaspoon ground black pepper
1/2 pound fresh small okra, tips trimmed or 10-ounce package frozen whole baby okra
1 item Peanut or vegetable oil (for frying)
1/4 cup cornmeal and flour
1/2 teaspoon each salt (optional) and ground black pepper
1 pound 1 pound catfish fillets

In saucepan, combine onion, tomatoes, pepper and about ¼cup water; simmer about 3 minutes. Add okra; cook until tender, about 5 minutes. In large skillet, heat oil. In plate or shallow bowl, combine cornmeal, flour, salt and pepper. Dredge catfish in mixture. Panfry until golden brown on both sides and cooked through, about 8 minutes total.

4 Serving/s

* Helpful Hint
Jonell's Kitchen Okra: Don't hate; appreciate Just a mention of the word okra brings a response—either adoration or dislike. I'm in the first category. But I, too, had to get over the rough, fuzzy skin and gelatinous (nice word for slimy) texture. The secret to okra's beauty is in its selection and cooking. Pick firm, smallish pods (three inches or less); they will be younger and more tender. Look for bright color and no dark brown spots or streaks. Do not wash okra until it's time to cook it. Dry the pods well; trim the caps, without cutting into the pods. Steam, sauté or boil them until tender, only about 5 minutes, but longer if preferred. As for the ropiness, you may come to actually enjoy it as part of okra's wonderfully unique taste and character.

Nutritional Information
Per serving: 336 calories, 18 grams fat, 53 milligrams cholesterol, 297 milligrams sodium, 21 grams carbohydrate, 21 grams protein.

Tuesday, May 19, 2009

Bears at the Beach

Prep Time:
30 min
Total Time:
1 hr 20 min
24 servings

What You Need!
1 pkg. (2-layer size) white cake mix
2-1/4 cups thawed COOL WHIP Whipped Topping, divided
6 drops blue food coloring
1/2 cup HONEY MAID Graham Cracker Crumbs
48 TEDDY GRAHAMS Graham Snacks
24 JET-PUFFED FUNMALLOWS Miniature Marshmallows

Make It!

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.

REMOVE 1-1/4 cups COOL WHIP; set aside. Tint remaining COOL WHIP with food coloring. Spread top of each cupcake with some of each color COOL WHIP to resemble the ocean and its beach. Sprinkle 1 tsp. graham crumbs over white COOL WHIP on each cupcake for sand.

INSERT 1 small cocktail umbrella into beach area on each cupcake for the beach umbrella. Decorate cupcakes with remaining ingredients as shown in photo. Keep refrigerated

Kraft Kitchens Tips

Spoon each color of COOL WHIP into separate resealable plastic bag; cut small corner off bottom of each bag. Use to squeeze COOL WHIP from bag to frost cupcakes.

Special Extra

Flatten additional marshmallows with rolling pin to resemble beach towels. Or, cut wide, soft candy ribbon into pieces to resemble towels

Saturday, May 16, 2009

Biscuit-Crusted Sausage-Egg Pie

Everyday with Rachael Ray
May 2009
Serves 4; Prep 30 minutes; Bake 25 minutes

1 ½ teaspoons extra-virgin olive oil
½ pound bulk pork breakfast sausage
1 ½ tablespoon chopped fresh oregano
4 pieces refrigerated biscuit dough, such as Pillsbury
1 red onion, thinly sliced
2 ounces crumbled feta cheese
¼ cup kalamata olives, sliced
2 large eggs, plus 2 large egg yolks
½ cup milk
Salt and pepper


1. Preheat the oven to 375*. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the sausage and oregano and cook, breaking up the sausage until just browned, about 5 minutes. Drain and let cool.

2. Grease a 9-inch pie pan with the remaining ½ teaspoon olive oil. Place 1 piece biscuit dough into a large resealable plastic bag and, using a rolling pin, roll into a 1/8-inch-thick disk. Remove the dough from the bag and transfer to the prepared pie pan. Repeat with the remaining dough pieces, pinching the pieces together in the pan to form a crust.

3. In a large bowl, combine the cooked sausage, onion, feta and olives; spread evenly over the crust. In a medium bowl, beat the eggs, egg yolks, milk and 1/8 teaspoon each salt and pepper. Pour the egg mixture over the sausage mixture and bake until set, about 25 minutes. Let cook for 10 minutes before serving.

Saturday, May 9, 2009

Easy Brownie Shortcake Dessert

Prep Time:
10 min
Total Time:
1 hr 55 min
16 servings

What You Need

1 pkg. (19.5 oz.) brownie mix
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 cup thawed COOL WHIP Whipped Topping
1 Tbsp. powdered sugar
1 tsp. vanilla
3 cups cut-up mixed strawberries and peeled kiwi

Make It

PREHEAT oven to 350°F. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round cake pan.
BAKE 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.
MIX remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture and fruit. Store in refrigerator.

Kraft Kitchens Tips:

Prepare brownie batter with sour cream as directed. Spoon into greased and floured 13x9-inch baking pan. Bake at 350°F for 30 min.; cool completely. Cut into 16 pieces. Serve topped with the sour cream mixture and fruit.

Jazz It Up
Prepare as directed, using your favorite seasonal fresh fruit.

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Wednesday, May 6, 2009

Make-Ahead Mexican Salad

Prep Time:
15 min

Total Time:
3 hr 15 min

10 servings

What You Need!

1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, drained, rinsed
4 medium tomatoes, chopped
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese
2 green onions, sliced
2 cups broken baked tortilla chips

Make It!

LAYER lettuce, beans and tomatoes in 4-1/2-qt. serving bowl.

MIX salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours.

SPRINKLE with chips just before serving; toss lightly.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips
Special Extra
For a special presentation, serve this salad in a clear glass bowl

Monday, May 4, 2009

Sangria Punch

Prep Time:
5 min

Total Time:
5 min

8 servings, 1 cup each

What You Need!

1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
3 cups cold club soda
2 oranges, sliced
2 limes, sliced

Make It!

ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.

REFRIGERATE until ready to serve.

STIR in club soda and fruit. Serve over ice cubes.