Too Many!

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Going over the many recipes coming into my emails, I’m torn on which to post for you! LOTS of yummy-sounding entries – desserts, veggies, etc. – how to choose? (I’m still not sure exactly what I’ll be serving for our Easter dinner – which is now scheduled for Monday evening), but I know it’s glazed ham and ‘something’! Have a look & see what you think:

========================

(Thought this was apropos for a ‘starter’)

Perfect Hard Boiled Eggs

Lay eggs in a single layer in large saucepan.
Cover with cold water by at least an inch.
Bring to a simmer over LOW heat; cook 1
minute. Cover with lid, turn off heat & allow
eggs to sit 15 minutes. Rinse with cold water

(Food Network)
——————————

Baked French Toast Casserole with Maple Syrup
(Paula Dean)

OVERNIGHT recipe

1 (13-16 oz) loaf French bread
8 large eggs
2 C. Half & Half
1 C. milk
2 t. granulated sugar
1 tsp. vanilla
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash salt

Praline Topping:
1/2 lb. (2 sticks) butter
1 C. packed light brown sugar
1 C. chopped pecans
2 t. corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg


Slice French bread into 20 slices, 1 inch each.
(use any extras for garlic toast or croutons)
Arrange slices in generously buttered 9 X 13
baking pan in TWO rows, overlapping slices.
In a large bowl, combine eggs, Half & Half,
milk, sugar, vanilla, cinnamon, nutmeg & salt;
beat with elec. mixer or whisk until blended
but not too bubbly. Pour mixture over bread
slices, making sure all are covered evenly with
milk/egg mixture. Spoon some of mixture in
between slices. Cover with foil & refrigerate
overnight.
Preheat oven 350 degrees F.
Mix together all ingredients for Praline
Topping and spread evenly over bread.
Bake 40 minutes, until puffy & lightly
golden brown. Serve with maple syrup.
Serves 6-8

(recipe: Food Network)
————————————–

Shortcut Carrot Cake


1 (2 layer size) box spice cake mix*
3 large carrots, shredded (about 2 C.)
1 (8 oz) can crushed pineapple, drained
1 C. chopped pecans, divided
2 (8 oz, ea) pkgs. cream cheese, softened
2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed

Preheat oven 350 degrees F.
Prepare cake batter accordg to pkg. directions;
stir in carrots, pineapple & 3/4 C. nuts. Pour
into 2 (9 inch) square pans sprayed with cooking
spray. Bake 25-30 minutes or until a toothpick
inserted into center comes out clean. Cool
cakes in pans 10 minutes; invert onto wire racks
& gently remove. Cool cakes completely.
Beat cream cheese & sugar in large bowl until
blended; whisk in Cool Whip. Stack cake layers
on plate, spreading frosting between layers & on
top & sides of cake. Sprinkle with remaining nuts.

*You can substitute a yellow cake mix for spice; adding
2 tsp. ground cinnamon to yellow cake mix.

(recipe: Kraft foods)
——————————————–

Chunky Pecan Muffins


1 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. brown sugar, firmly packed
1 egg, slightly beaten
1/3 C. milk
1/4 C. maple syrup
1/2 C. butter, melted
1 C. chopped pecans
1 tsp. vanilla

Topping:

1/4 C. sugar
1/4 tsp. cinnamon
1/4 C. butter, melted

Combine first 4 ingredients in a bowl;
make a well in center. Combine egg,
milk, syrup & 1/2 C. butter; add to dry
ingredients, stirring just until moistened.
Stir in pecans & vanilla. Fill paper-lined
muffin cups 2/3 rds full. Spoon about
1 to 1 1/2 tsp. topping on each muffin .
Bake 15-20 minutes.

(recipe: Peg-Marys Recipe Exchange)
—————————————–

All-In-One Cake & Frosting


6 oz. cream cheese, softened
1 C. butter, softened
1 T. vanilla
1 (2 lb) bag confectioners sugar
2/3 C. milk
4 large eggs, lightly beaten
2 1/2 C. flour
1 tsp. baking powder
1/2 tsp salt
2/3 C. water, room temp.

Preheat oven 350 degrees F.
Grease & flour a Bundt pan.
Frosting:
In a bowl, beat cream cheese,
butter & vanilla; mix well. Add sugar
alternately with milk; mix well. Remove
2 1/2 C. of mix, place into a plastic
sealable bag; set aside.

Cake:
With elec. mixer on slow speed, add eggs
to remaining frosting; beat until blended.
In separate bowl, combine flour, baking
powder & salt. Add flour mixture to
frosting mix alternately with water; mix
well. Pour into prepared pan. Bake
65-75 minutes or until a toothpick inserted
into center comes out clean. Cool 30
minutes. While cake is still warm, use a
knife to loosen the cake edges from the
pan. Cool completely before removing
from pan. Top with frosting.

(recipe: Domino Sugar Co)
————————————————

Italian Spinach & Mushroom Salad


1 (10 oz) pkg. fresh spinach leaves, rinsed &
patted dry
1 (8 oz) pkg fresh sliced mushrooms
1 (19 oz) can chick peas* (garbonzo beans) drained &
rinsed
1/3 C. cooked, crumbled bacon
1/2 C. seasoned croutons
1/2 C. Italian salad dressing

In large salad bowl, toss all ingredients except
dressing. Just before serving, drizzle with dressing
& toss gently Serves 4

*Can substitute cannellini beans for chick peas

(recipe: Betty Crocker)
———————————————————

Creamy Spring Peas with Pancetta


kosher salt
2 C. shelled fresh English peas (or thawed frozen
peas (about 10 oz)
1 lb. sugar snap peas, trimmed
1/4 lb. snow peas, trimmed & thinly sliced
4 oz. pancetta, chopped (Italian ham)
2 T. flour
1 1/2 C. chicken broth
1/2 C. heavy cream
juice of 1 lemon
freshly ground pepper

Bring large pot of salted water to boil over High
heat. Fill a large bowl with ice water. If using fresh
English peas, add to boiling water & cook until
tender, about 1 minute. Add snap peas & cook until
bright green, about 2 minutes, then add snow peas &
cook 30 seconds. Drain peas & plunge into ice water
to cool.
Cook pancetta in large skillet over medium heat until
crisp, 8-10 minutes. Transfer to paper towel-lined plate
with a slotted spoon. Add flour to drippings in skillet &
cook, whisking, until toasted, about 1 minute. Whisk
in chicken broth & cream; cook until reduced by one-
third, about 6 minutes. Drain peas, shaking off excess
water, then add to skillet (If using frozen peas, add them
here). Cook, stirring until heated through, 3-5 minutes.
Stir in lemon juice & season with salt & pepper. Transfer
to serving bowl & top with pancetta. Serves 6-8

(recipe: Food Network)
————————————-

Honey-Glazed Carrots


salt
1 lb. baby carrots
2 T. butter
2 T. honey
1 T. lemon juice
freshly ground black pepper
1/4 C. chopped flat-leaf parsley (garnish)

Fill medium saucepan 3/4 with water; bring
to boil. Add salt then carrots; cook until
tender, about 5-6 minutes. Drain & add
butter, honey & lemon juice to carrots in
pan. Cook until a glaze coats carrots, 5
minutes. Season with salt & pepper;
garnish with parsley.  Serves 4

(recipe: Food Network)
—————————————-

Vegetarian Bean Soup


5 C. vegetable broth (ready-to-serve)
1 C. chopped onion
1 C. carrot, sliced
1 C. celery, chopped
1/4 C. parsley, chopped
5 C. canned white Northern beans,
undrained
1/2 C. cream y peanut butter
1/4 -1/2 tsp. ground black pepper

Heat broth & onion in large saucepan.
Cook, simmering gently, until onion
is tender. Add carrot, celery & parsley.
Drain beans; reserve liquid. Whisk
peanut butter into bean liquid. Add
beans & peanut butter mixture; cook
until beans are heated through. Season
with black pepper.

(recipe: Rhonda G-Marys Recipe
Exchange)
———————————-

Pepper-Lime Chicken

– 2 1/2 lbs. meaty chicken pieces
(breasts, thighs & drumsticks)
1/4 C. lime juice
1/2 tsp. finely shredded lime peel
1 T. vegetable or olive oil
2 cloves garlic, minced
1 tsp. coarsely ground black pepper
1 tspl dried thyme or basil, crushed
1/4 tsp. salt

Rinse chicken; pat dry. Place chicken pieces, skin
side down, on unheated rack of a broiler pan.
Broil 4-5 inches from heat 20 minutes or until
lightly browned.

Pepper-Lime Glaze:
In a bowl, stir together lime juice, lime peel, oil,
garlic, black pepper, thyme (or basil) & salt. Brush
chicken with glaze. Turn chicken; brush with more
glaze. Broil 5-15 minutes more or until tender &
no longer pink, brushing often with glaze during
the last 5 minutes of cooking.
Serves 6

(recipe: Rhonda G-Marys Recipe Exchange)
———————————————-

(Yes, I know Winter is almost gone-but thought you might like this recipe – just in case you need something for a crockpot)

Perfect Winter Beef Stew
(stove OR crockpot)

3/4 C. zesty Italian salad dressing
2 lb. beef stew meat, cut into
1 inch chunks
6 slices bacon, chopped
1/2 lb. sliced fresh mushrooms
1 large onion, chopped
6 carrots (about 1 lb), sliced
1 1/2 lb. red potatoes (about 5)
peeled & cut into large chunks
1 (14.5 oz) can stewed tomatoes, undrained
1 (14.5 oz) can beef broth

Pour dressing over stew meat in resealable
plastic bag*; seal bag & turn evenly to coat
meat. Refrigerate 30 minutes to marinate.
Cook bacon in large saucepan on medium
heat 5 minutes or until crisp. stirring
occasionally. Remove bacon to paper
towels, reserve drippings. Add mushrooms
& onions to drippings; cook on medium-high
heat 10 minutes or until tender, stirring
occasionally. Remove stew meat from
marinade; add to saucepan with carrots,
potatoes, tomatoes, broth & bacon. (discard
bag with marinade). Bring stew to boil,
stirring occasionally. Cover & simmer on
Low heat 1 1/2 hours or until beef is done
& stew is thickened, stirring occasionally &
uncovering for the last 15 minutes.

*You can also place beef in a shallow glass
dish, stir to evenly coat beef with dressing.
Refrigerate 30 minutes to marinate; drain
then continue with directions.

CROCKPOT:
Marinate beef & cook bacon, onions &
mushrooms as directed. Remove beef from
marinade (discard marinade). Add beef,
bacon, onions, mushrooms & remaining
ingredients to crockpot; cover with lid.
Cook on Low 10-12 hours or High 5-6
hours. Stir in 2 T. flour mixed with 2 T.
water. Cook, covered, 15 minutes or until
sauce is thickened.

(recipe: Kraft foods)
————————————–

Quick Beef & Noodle Casserole


2 C. cooked egg noodles
1 lb. ground beef
1 (15 oz) can tomato sauce
1-2 garlic cloves, minced
salt & pepper
1 (4 oz) pkg. cream cheese, softened
1 C. sour cream
2 green onions, chopped
1 C. grated Cheddar cheese

Preheat oven 350 degrees F.
Spread cooked noodles in bottom of
2 quart casserole dish. In frying pan,
brown ground beef & garlic; drain.
Add tomato sauce; simmer 15 minutes.
Season with salt & pepper, to taste.
Pour meat mixture over noodles. In
small bowl, combine cream cheese &
sour cream; mix until smooth. Stir
in green onions & spread over
meat mixture. Sprinkle top with
Cheddar cheese & bake, uncovered,
35 minutes. Makes about 4 servings.

(recipe: Sandy-Marys Recipe Exchange)
——————————–

Here’s a recipe I tasted last Sunday in Sunday School – very nice flavor – not too sweet, just perfect! Am thinking of making this for our Easter dinner ‘dessert’ – it’s light and not sweet; perfect ‘ending’!

Peach Coffee Cake


1 C. butter, softened
1 3/4 C. granulated sugar
4 eggs
3 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 (21 oz) can peach pie filling

Icing:
1 1/4 C. confectioners sugar
1/2 tsp. almond extract
3-4 T. milk

Preheat oven 350 degrees F.
In large bowl, cream butter & sugar until
light & fluffy. Add eggs, one at a time, beating
well after each addition. Combine flour, salt,
& baking powder; add to creamed mixture &
beat just until combined. Spread 3 3/4 C. batter
into greased 9 X 13 baking pan. Carefully spoon
pie filling to within 1 inch of edges. Spoon remaining
batter over filling. Bake 20-25 minutes or until a
toothpick inserted into center comes out clean. Cover
loosely with foil if edges become too brown. Cool
on a wire rack.
In small bowl, combine confectioner’s sugar, almond
extract and enough milk to achieve desired consistency.
Drizzle over warm coffee cake. Makes 16-20 servings.

NOTE: You can vary pie fillings for a different taste!

(recipe: Taste of Home via my friend Gail)

==================================

Today is also Good Friday – when we remember the ‘PRICE’ Christ payed for our sins on the cross. It is a sad remembrance but also it is called GOOD Friday to remember that He did not STAY dead – He conquered Death & Hell for US – for all who would come to Him for forgiveness and to have eternal life with Him when we die.

John 3:16:

“For God so loved the world that He gave his ONLY begotten Son, that whosoever believeth in Him should not perish but have everlasting life.”

John 3:17

“For God sent not His Son into the world to condemn the world, but that the world, through Him, might be saved.”

Isaiah 53:3-6

3 He is despised and rejected of men; a man of sorrows, and acquainted with grief: and we hid as it were our faces from him; he was despised, and we esteemed him not.

4 Surely he hath borne our griefs, and carried our sorrows: yet we did esteem him stricken, smitten of God, and afflicted.

5 But he was wounded for our transgressions, he was bruised for our iniquities: the chastisement of our peace was upon him; and with his stripes we are healed.

6 All we like sheep have gone astray; we have turned every one to his own way; and the Lord hath laid on him the iniquity of us all.

DO YOU BELIEVE THIS? If you are able to read these words – there is STILL TIME!

Acts 16:31

“Believe on the Lord Jesus Christ and thou shalt be saved.”

Now begins the Easter celebration of the life, death, burial and resurrection of our Lord Jesus, Christ. There is no more perfect a time to ask Him into your heart. He MADE you, He LOVES you and He FORGIVES you.

With Easter Love;

Pammie

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Published in: on March 29, 2013 at 11:27 am  Comments (1)  
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One CommentLeave a comment

  1. I am going to try that Beef and Noodle dish. It sounds delish!


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