Raisn Carrot Salad

4 cups shredded carrots (about 4 large)

3/4 to 1-1/2 cups raisins

1/4 cup mayonnaise

2 tablespoons sugar

2 to 3 tablespoons 2% milk

Place carrots and raisins in a large bowl. In a small bowl, combine the mayonnaise, sugar and enough milk to achieve dressing consistency. Pour over carrot mixture; toss to coat.

CARROT RAISIN SALAD

2 cups shredded carrots

1/2 cup raisins

1 cup marshmallows

1/2 cup salad dressing

1/2 cup sour cream

1 cup crushed pineapple

Blend salad dressing and sour cream together. Mix carrots, raisins, pineapple and marshmallows in bowl. Mix dressing mixture. Chill.

CASHEW CRUNCH

1 cup butter (no substitutions)

1 cup sugar

2 cups Cashews

Stir together and cook, in a heavy kettle, the butter and sugar until it is creamy and looks like butterscotch pudding. Add cashews and stir constantly until it looks like peanut brittle, color wise. Pour the mixture out onto a lightly greased cookie sheet and cool.

AMISH CASHEW CRUNCH

1 cup butter

1 cup granulated sugar

1 tablespoon light corn syrup

2 cups cashews

Lightly butter a cookie sheet. In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290° on a candy thermometer) like peanut brittle. Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet. Cool completely. Break up into pieces. Store in airtight container.

HOMESTYLE CORNED BEEF WITH DILLED CABBAGE

2 1/2 - 3 pound beef brisket

1/4 cup honey

1 tbsp. dijon mustard

1 head cabbage, cut into 8 wedges

3 tbsps. butter

1 tbsp. dijon mustard

1 1/2 tsp. chopped fresh dill

Heat oven to 350°. Place corned beef brisket and 2 cups water in a stock pot. Bring just to simmer, do not boil.

Cover tightly and cook in oven for 2 1/2 to 3 1/2 hours until tender. About 20 minutes before brisket is done, steam cabbage until tender. Remove brisket and place on rack in a broiler pan about 3-4 inches from heat. Mix honey and mustard, brush half the glaze over the brisket. Let broil 3 minutes. Finish with the rest of the glaze and broil another 3 minutes. Mix butter, mustard and dill and spread over cabbage while hot. Make sure to carve brisket diagonally across the grain.

STRAWBERRY PIE

1 9" pie shell, baked

1 quart berries

1 cup sugar

1

¼ cups water

2 tbsps. corn starch

1 regular pkg. strawberry jello

Boil sugar and water for 4 minutes. Dissolve corn starch in syrup. Boil till smooth and clear. Dissolve jello in liquid. Refrigerate till starts to thicken. Stem, wash and cut berries. Drain well. Line shell. Top with partially thickened jello. Refrigerate.

ANY FRUIT PIE

1 baked pie shell

1 pkg. sugar free or regular gelatin that matches your fruit choice

1 cup water

1 cup sugar

2 tbsps. corn starch

Cook together and when it cools fold in a quart of fresh fruit of your choice. Note: 1/3 cup cream cheese and 1/3 cup sour cream can be mixed together and put onto crust before the filling.

CHILI

2 pounds lean ground beef

1 (46 fluid ounce) can tomato juice

1 (29 ounce) can tomato sauce

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed

1 1/2 cups chopped onion

1/4 cup chopped green bell pepper

1/8 teaspoon ground cayenne pepper

1/2 teaspoon white sugar

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 teaspoon salt

1 1/2 teaspoons ground cumin

1/4 cup chili powder

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

EASY CARROT SALAD

2 cups shredded carrots

1 (8 oz.) can pineapple chunks

1/2 cup shredded coconut

1/2 cup mayonnaise

1/2 cup raisins

Toss together. Cover. Chill for 2 hours.

GRASSHOPPER PARFAITS

15 Oreo Cookies, finely chopped

10 chocolate covered mint patties, finely chopped

2 pkgs. Jell-o sugar free chocolate instant pudding

4 cups cold milk

2 to 4 drops green food coloring

2 cups thawed whipped topping

Combine chopped cookies and mint patties. Beat pudding mixes and milk with whisk for 2 minutes. Let stand 5 minutes. Stir food coloring into whipped topping until well blended. Layer half each of the pudding, whipped topping and cookie mixture evenly into 12 parfait glasses or dessert glasses. Repeat layers. Refrigerate 30 minutes.

SATURDAY FEB 4TH RECIPES

 

SWEET AND SAVORY VENISON ROUND STEAK

1 1/2 pounds boneless venison or other game meat, about 1 inch thick
salt and pepper
flour for dredging
2 tbsps. vegetable oil
1/3 cup beef broth
1 small onion, finely diced
3 tbsps. packed brown sugar
1/4 cup ketchup
1 tsp. dried basil leaves
1 tbsp. butter cut into small chunks

Cook on low only. Cut steaks into 6-8 equal size portions. Pound with meat mallet into 1/2 inch thickness. Sprinkle with salt and pepper. Dredge in flour and shake off
excess. Heat oil in large skillet over medium or medium-high heat. Add floured steaks and brown nicely on both sides. Spray cooker. Add broth. Transfer steaks to cooker
and tuck together to put into a single layer in the cooker if possible. If you have to do double layers, then half way through cooking switch the top steaks with the bottom
steaks. Sprinkle steaks with onion and brown sugar. Evenly dollop ketchup on steaks. Sprinkle with basil and dot with butter. Cover slow cooker and cook on low until
tender, about 7 hours. Do not cook on high. Serve steaks in own juices from cooker. Serve over noodles, rice or potatoes and serve with vegetables.

 

VERY VEGGIE DIP

1 pkg. frozen chopped spinach, thawed
17 oz. plain greek yogurt
1 pkg. Lipton vegetable soup mix

Place thawed spinach in a dish towel and squeeze out the water. Continue to squeeze until spinach is dry. Mix spinach with yogurt and soup mix. Serve with pita chips or vegetables.

 

PECAN CARAMEL CANDY

63 pretzels
63 Rolo candies
63 pecan halves

Place a Rolo on each pretzel. Put on a cookie sheet and bake at 250° for 4 minutes. Press a pecan half on top of each Rolo after removing from oven.

 

LAYERED GREEK DIP

2 (8 oz each) containers flavored hummus
1/2 cucumber, chopped
1 plum tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced black olives
3 tbsp. sliced green onions
Hy-Vee organic blue corn chips

Spread hummus on a 10-inch serving platter. Top with cucumber, tomato, feta cheese, olives and onions. Cover and refrigerate at least one hour. Serve with chips.

 

ALMOST TURTLES #2 

18 ounce package chocolate chips (use real chocolate)
1 can sweetened condensed milk
1 pint marshmallow cream
1 teaspoon vanilla
1 pound pecans
½ teaspoon salt
1 pound Kraft caramels (quartered)

Combine chocolate chips, milk and marshmallow cream. Cook over low heat. Stir until combined. Remove from heat; add vanilla, nutsand salt. Add caramels. Stir but don't allow to melt. Drop by teaspoonful on buttered pan. (Makes 50-60 pieces.)

 

CARAMEL SNAPPERS OR TURTLES

Butter baking sheet and arrange pecans in groups of three on it, flat side down. Place one light colored caramel on each cluster of pecans. Heat in slow oven (325°) until
caramels soften. Watch close. Remove from oven and with a buttered spatula or back of a spoon, flatten caramels over pecans. Cool on cookie sheet and spoon melted
chocolate bars on top of caramels.

 

EASY CREAM OF CHICKEN RICE SOUP

2 tbsps. olive oil
2 skinless, boneless chicken breast halves, shredded
salt and pepper to taste
1 tbsp. butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsps. all-purpose flour
10 sprigs Italian flat leaf parsley
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 tsp. Old Bay Seasoning

Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned. With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes. Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes. Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.

 

SATURDAY FEBRUARY 11TH RECIPES

 

CREAMY PASTA WITH MUSHROOMS AND SPINACH

3 cups uncooked bowtie pasta

1 tbsp olive oil

1 (8 oz) package sliced baby bella mushrooms

1 cup packed baby spinach leaves

1/3 cup Hy-Vee beef broth

1/2 cup Philadelphia™ Italian Cheese and Herb Cooking Crème

salt and black pepper, to taste

Prepare pasta according to package directions. Meanwhile, heat olive oil in large skillet over medium-high heat.

Add mushrooms and spinach and sauté 3 to 5 minutes,

stirring frequently. Stir in broth and simmer 1 to 2 minutes; stir in cooking crème. Gently stir in cooked pasta to

coat. Season to taste with salt and pepper.

PORK CHOPS ON ORANGE RICE

1 1/3 cups uncooked Hy-Vee instant rice

1 cup Hy-Vee orange juice

6 (4 oz each) lean boneless pork chops

1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth

Combine rice and orange juice in a 13-by-9-inch baking dish. Brown pork chops in a large non-stick skillet over

medium heat and place on top of rice. Pour chicken broth evenly over top of pork chops and rice. Cover and

bake at 350 degrees for 30 minutes. Uncover and continue baking for 10 additional minutes. Let stand 5 minutes

before serving.

SPAGHETTI GOULASH

1 package (16 ounces) thin spaghetti, broken in half

3/4 pound ground beef

3/4 pound bulk pork sausage

1 medium green pepper, chopped

1 medium onion, chopped

2 cans (14-1/2 ounces each) diced tomatoes

1 bottle (12 ounces) chili sauce

1 can (8 ounces) mushroom stems and pieces, drained

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese, divided

Cook spaghetti according to package directions; drain. In a large skillet, cook the beef, sausage, green pepper

and onion over medium heat until meat is no longer pink; drain. Add the tomatoes; cover and simmer for 45

minutes. Remove from heat; stir in the chili sauce, mushrooms, Worcestershire sauce, salt, pepper and

spaghetti. Transfer to a greased 4-qt. baking dish or two greased 2-qt. baking dishes. Sprinkle with cheese.

Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 12-16 servings.

GREEN PEPPER SOUP

4 large green peppers, chopped

2 large onions, chopped

1 tbsp. butter

1 tbsp. vegetable oil

1 tbsp. all-purpose flour

4 cups chicken broth

1 cup half-and-half

1/4 tsp. salt

1/4 tsp. pepper

Saute green pepper and onion in butter and oil in a Dutch oven. Stir in flour until smooth and cook 1 minute,

stirring constantly. Gradually add chicken broth. Bring to a boil; reduce heat and simmer 5 minutes. Spoon half

of mixture into a container of an electric blender; (Caution! Hot liquids create steam which will blow the top off

the blender! Be sure to securely hold blender lid down!); process until smooth. Repeat procedure with

remaining pepper mixture. Return mixture to Dutch oven; stir in half-and-half, salt and pepper. Cook over low

heat, stirring constantly, until soup is heated. Garnish with sliced green onions, if desired. Makes 7 one cup

servings.

HOSTESS CUPCAKE FILLING

2 tbsps. flour

1/2 cup milk

1/2 cup sugar

1/2 cup crisco

1 tbsp. vanilla

Cook flour and milk over heat until thick. Cool. Add sugar and crisco. Add vanilla and mix until light and

fluffy. Fill cupcakes.

SATURDAY FEBRUARY 18TH RECIPES

BASIC CHEESECAKE

1 cup graham cracker crumbs

1/4 cup finely chopped walnuts

3 tablespoons brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

5 tablespoons butter, melted

3 (8 ounce) packages cream cheese

1 cup white sugar

1 cup sour cream

1 cup heavy cream

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

3 eggs

Preheat oven to 350°. In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar,

cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in

preheated oven for 10 minutes. Remove from oven and allow to cool. In a large bowl, beat cream cheese and

sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on

low speed, add eggs one at a time. Pour batter over crust. Bake in the preheated oven for 60 to 70 minutes, or

until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from

pan.

CHEESECAKE

1 graham cracker crust

8 oz. cool whip

8 oz. cream cheese

1 cup powdered sugar

Whip cheese and sugar together and make fluffy. Fold in cool whip. Add a squeeze of lemon juice. Pour into

crust. Let it thicken. Add any topping you want.

FISH TACOS

1/2 cup light sour cream or no fat plain greek yogurt

1/2 cup fat free or light mayonnaise

1/4 cup chopped fresh cilantro

1 pkg. reduced sodium taco seasoning

1 pound white fish, like tilapia, swai, halibut or haddock

2 tbsps. canola oil

2 tbsps. lemon juice

8 taco shells

variety of vegetables and sauces for toppings

Combine sour cream, mayonnaise, cilantro, and 1 tbsps. + 1 tsp. of seasoning mix. Stir together in bowl and set

aside. Cut fish into 1 inch chunks. Stir together fish, oil, lemon juice and taco seasoning in bowl to coat. Fry in

skillet over medium-high heat and stir gently so you don't break the pieces. Cook 4-5 minutes or until fish starts

to flake. Put fish into taco shells and top with the toppings of your choice.

SALMON WITH PINEAPPLE SALSA

Salmon fillets

pineapple salsa

Spray skillet with cooking spray and lay salmon fillets in, skin side down. Pour pineapple salsa over top the fish

and cover to steam until fish is done and is flaky.

TUNA MELT

4 slices rye bread

1/4 cup reduced fat mayonnaise or salad dressing

8 thin slices tomato

6 oz. can albacore tuna

1 cup shredded reduced fat cheddar cheese

Spray skillet with cooking spray on medium-high and toast bread lightly. Let cool a minute. Add a tbsp.

mayonnaise and sliced tomato on each slice. Top each slice with 1/4 can of tuna. Sprinkle on the cheese. Add

any other toppings. Carefully place sandwich back into pan and cook until cheese is melted and bread is crispy.

Serve with mango, banana or orange slices.

CHEESECAKE

8 oz. cream cheese

1 1/2 cups milk

1 pkg. lemon pudding

Cream the cream cheese with 1/2 cup milk then add pudding in. Put in graham cracker crust.

TUNA SOUFFLE

1/4 cup margarine

1/3 cup flour

1 1/4 cup milk

4 large eggs

1 tsp. onion

2 tbsps. parsley

1 can tuna

1/4 tsp salt

1/4 tsp pepper

Heat oven to 325°. Separate eggs. Beat whites until stiff peaks. On stovetop, melt margarine, stir in flour, add

milk and stir until sauce is smooth. After thick, remove from heat. Stir in egg yolks one at a time. Add

seasonings, tuna and mix well. Fold in egg whites carefully. Put in ungreased souffle dish. Set dish into a pie

plate with some water in it, and bake for 1 hour.

HONEY AND SOY-GLAZED SALMON FILLETS

1/2 cup honey
1/3 cup reduced-sodium soy sauce
1/4 cup chili sauce
1/4 tsp. black pepper
4 (5 oz. each) salmon fillets

In a medium bowl stir honey, soy sauce, chili sauce and black pepper. Place salmon in resealable plastic bag. Add honey mixture to coat. Seal bag and refrigerate 2 to 4 hours. Remove salmon from marinade; discard marinade. Bake salmon on greased baking sheet at 425° for 12 to 15 minutes or until fish flakes easily with a fork.

 

CREAMY PASTA WITH MUSHROOMS AND SPINACH

3 cups uncooked bowtie pasta
1 tbsp olive oil
1 (8 oz) package sliced baby bella mushrooms
1 cup packed baby spinach leaves
1/3 cup Hy-Vee beef broth
1/2 cup Philadelphia™ Italian Cheese and Herb Cooking Crème
salt and black pepper, to taste

Prepare pasta according to package directions. Meanwhile, heat olive oil in large skillet over medium-high heat. Add mushrooms and spinach and sauté 3 to 5 minutes, stirring frequently. Stir in broth and simmer 1 to 2 minutes; stir in cooking crème. Gently stir in cooked pasta to coat. Season to taste with salt and pepper.

 

FRESH SPINACH SALAD WITH FRUIT

1 (9 oz.) bag baby spinach
2 navel oranges, segmented
2 kiwi, peeled and sliced
1 cup fresh blueberries
1/3 cup light balsamic vinaigrette

Toss all ingredients together in a large bowl.

 

ORANGE CREAM FRUIT SALAD

1 (20 oz.) can pineapple tidbits, drained, save juice
1 (11 oz.) can mandarin oranges, drained
2 medium bananas, sliced
2 medium apples, cored and chopped
1 (small) envelope sugar-free lemon pudding
1 cup milk (or you can use reserved pineapple juice and nonfat dry milk powder)
1/3 cup frozen orange juice concentrate, thawed (do not reconstitute)
3/4 cup sour cream (can use low fat)

Mix all fruits. Mix pudding, milk and orange juice concentrate. Whip to blend and blend in sour cream. Fold into fruit. Cover and chill.

 

ORANGE SLICE CAKE

1 pound candy orange slices, cut up
1 cup pecans, chopped
1 cup flaked coconut
8 ounces dates, chopped
1 cup buttermilk or sour milk
3 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 cup margarine or butter
2 cups sugar
4 eggs

Stir 1/2 cup flour into orange slices. In a large mixing bowl, cream margarine and sugar. Add eggs, one at a time, mixing well until blended. Sift 2½ cups flour with soda and salt together and add to mixture, alternating with milk. When all ingredients are well blended, stir in dates, nuts and coconut. Add orange slices last. Line bottom of angel food cake pan with greased wax paper. Do not grease sides. Bake at 250° for 2 ½ to 3 hours. When cake is done, pour a mixture of ½ cup orange juice and 2 cups powdered sugar over hot cake.

 

MEAT LOAF IN A MUG (FOR ONE)

1/4 lb. ground beef, 85% lean or leaner
2 Tbsps. oatmeal
1 Tbsp. catsup
2 tsps. milk
1 tsp. dry onion soup mix

Combine all ingredients. Pat into microwave safe mug or custard cup. Make small hole in center, all the way to the bottom. Microwave for 3 minutes or until done on HIGH (100%). Drain any fat. Let stand 3 minutes. For two: Double ingredients. Place in 2 mugs. Microwave for 5 to 6 minutes on HIGH.

 

SLOW-COOKER ROUND STEAK AND VEGGIE SOUP

1 1/2 lbs. round steak, cut into bite-size pieces
1 (32 oz.) box reduced-sodium beef broth
1 (15 oz.) can cannellini beans, drained
1 (14.5 oz.) can diced tomatoes with garlic and onion, undrained
1 cup water
1 tsp. Italian seasoning
1/2 tsp. black pepper
salt, to taste
2 cups frozen mixed vegetables
1 cup uncooked small shells or similar pasta

Combine round steak, broth, beans, tomatoes, water, Italian seasoning, black pepper and salt in slow-cooker. Cover and cook on HIGH 5 hours or LOW 8 hours. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender.

 

CITRUS SALAD 

1 (10 oz) bag mixed lettuce greens
2 blood or navel oranges, peeled and sectioned
2 pink grapefruit, peeled and sectioned
1 1/2 cup thinly sliced red onion
1/4 - 1/2 cup whole blanched almonds, toasted
1/4 to 1/2 cup crumbled Roquefort or blue cheese
1/4 to 1/3 cup light balsamic vinaigrette

To prepare salad, place lettuce on chilled serving platter or in large salad bowl. Top with orange and grapefruit sections, onion, almonds and cheese. Drizzle with vinaigrette and toss to evenly coat greens. Serve.

 

WILD RICE CITRUS SALAD

1 cup cooked wild rice, drained
1 tangelo, seeded and chopped
1/3 cup dried cherries
1/3 cup celery
2 tbsps. orange juice
1 1/2 tbsps. white wine vinegar
1 tbsps. honey dijon mustard
1 tsp. sugar
2 tbsps. dry roasted sunflower kernels

Stir rice, tangelo, cherries and celery in a medium bowl. Set aside. Whisk together orange juice, vinegar, mustard and sugar. Pour over rice mixture and toss to coat. Stir in sunflower kernels before serving.

 

MEAT LOAF IN A MUG (FOR ONE)

1/4 lb. ground beef, 85% lean or leaner
2 Tbsps. oatmeal
1 Tbsp. catsup
2 tsps. milk
1 tsp. dry onion soup mix

Combine all ingredients. Pat into microwave safe mug or custard cup. Make small hole in center, all the way to the bottom. Microwave for 3 minutes or until done on HIGH (100%). Drain any fat. Let stand 3 minutes. For two: Double ingredients. Place in 2 mugs. Microwave for 5 to 6 minutes on HIGH.

 

CHICKEN BOG

3 - 3 1/2 cups chicken, cooked and deboned
1 cup rice, uncooked
1 1/2 cups chicken stock
1 can onion soup

Mix together in casserole dish. Cook 1 hour at 350°.

 

CITRUS SOY SALMON

4 fresh or frozen salmon fillets, 1 inch thick
1/2 tsp lemon pepper seasoning
1 tsp reduced sodium soy sauce
2 small oranges, thinly sliced

Preheat oven to 450°. Line baking sheet with foil. Sprinkle fish with seasoning and place on foil-lined baking sheet. Drizzle fish with soy sauce. Arrange orange slices on top of the fish. Bake for 8 to 12 minutes or until fish flakes easily with a fork.

 

BLUSHING CITRUS SMOOTHIE

1 orange, peeled and cut into chunks
1 banana, peeled and cut into chunks
3/4 cup pineapple juice
1 cup frozen strawberries

Combine in blender and serve.

 

BLUEBERRY PIE

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Preheat oven to 425°. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

 

SLOW COOKER BEEF AND BARLEY SOUP

2 tbsps. vegetable oil
3 medium onions, minced
2 carrots, peeled and chopped
1/4 cup tomato paste
1/4 tsp. salt
1/2 cup dry red wine
2 pounds stew meat
28 oz. diced tomatoes
2 cups beef broth
2 cups chicken broth
1/3 cup soy sauce
1/4 cup pearl barley
1 tsp. dried thyme leaves
1/4 cup fresh parsley leaves

Heat oil in a 12" skillet. Add cooked carrots, tomato paste, salt, onion and cook until veggies are soft about 15 minutes. Stir in wine and scrape up the brown bits. Spray slow cooker. Put vegetables and the rest of the ingredients into the slow cooker. Cook on low for 9-12 hours or on high for 5-7 hours. Leave out parsley until the very end.

 

SWEET AND SAVORY VENISON ROUND STEAK

 

1 1/2 pounds boneless venison or other game meat, about 1 inch thick
salt and pepper
flour for dredging
2 tbsps. vegetable oil
1/3 cup beef broth
1 small onion, finely diced
3 tbsps. packed brown sugar
1/4 cup ketchup
1 tsp. dried basil leaves
1 tbsp. butter cut into small chunks

Cook on low only. Cut steaks into 6-8 equal size portions. Pound with meat mallet into 1/2 inch thickness. Sprinkle with salt and pepper. Dredge in flour and shake off excess. Heat oil in large skillet over medium or medium-high heat. Add floured steaks and brown nicely on both sides. Spray cooker. Add broth. Transfer steaks to cooker and tuck together to put into a single layer in the cooker if possible. If you have to do double layers, then half way through cooking switch the top steaks with the bottom steaks. Sprinkle steaks with onion and brown sugar. Evenly dollop ketchup on steaks. Sprinkle with basil and dot with butter. Cover slow cooker and cook on low until tender, about 7 hours. Do not cook on high. Serve steaks in own juices from cooker. Serve over noodles, rice or potatoes and serve with vegetables.

 

ORANGE SLICE BARS

 

1 cup candied orange slices, cut fine
1/2 cup nut meats, chopped
2 cups flour
1 tsp. baking powder
pinch of salt

Mix together:

4 eggs, well beaten
2 cups brown sugar
1 tsp. vanilla

Add together with dry ingredients and mix well. Spread on a large, greased baking sheet and bake at 350° for 15-20 minutes. When cool, spread with icing.

 

ORANGE SLICE BARS ICING

1 1/2 cups powdered sugar
2 tbsps. orange juice
2 tbsps. melted butter

Mix and frost bars.

 

ORANGE SLICE CAKE

1 pound candy orange slices, cut up
1 cup pecans, chopped
1 cup flaked coconut
8 ounces dates, chopped
1 cup buttermilk or sour milk
3 cups flour
1 teaspoon soda
¼ teaspoon salt
1 cup margarine or butter
2 cups sugar
4 eggs

Stir ½ cup flour into orange slices. In a large mixing bowl, cream margarine and sugar. Add eggs, one at a time, mixing well until blended. Sift 2½ cups flour with soda and salt together and add to mixture, alternating with milk. When all ingredients are well blended, stir in dates, nuts and coconut. Add orange slices last. Line bottom of angel food cake pan with greased wax paper. Do not grease sides. Bake at 250° for 2 ½ to 3 hours. When cake is done, pour a mixture of ½ cup orange juice and 2 cups powdered sugar over hot cake.

 

SLOW COOKER FRENCH DIP SANDWICHES

4-5 pounds top or bottom round beef roast
1 can lower sodium beef broth
1 can water
1 envelope dry italian salad dressing mix
1 envelope dry aujou mix

Spray crock pot. Put beef in slow cooker, mix broth, water, dressing mix and aujou mix. Pour over roast. Cook on low for 10 hours. Skim any visible fat, slice meat and return to crockpot. Serve on ciabatta rolls.

 

SLOW COOKER PULLED PORK

4 pounds pork butt
2 large onions, thinly sliced
1 cup liquid, ginger ale, root beer, broth, or water
8 oz. barbecue sauce

Spray cooker first. Put pork in the bottom of pot, and top with onion and cover with liquid. Cook on low for 6 hours. Pull pork with two forks. Discard liquid and add barbecue sauce. Serve in crock pot.

 

NICK JONAS' CHILE CHEESE EGG CASSEROLE

1 stick (½ cup) butter
10 eggs
2 egg whites
½ cup flour
1 tsp baking powder
2 (8-oz) cans diced green chiles
1 quart (4 cups) cottage cheese
½ cup mascarpone cheese
1 lb shredded Monterey Jack
Salt and pepper, to taste

Preheat oven to 400°. Place butter in a 9-by-13-inch baking pan. Place pan in oven until butter is melted. Pour half the butter into a small bowl and set aside. Beat eggs and egg whites lightly in a large bowl. Stir in flour, baking powder, chiles, all cheeses, salt, and pepper. Mix well. Pour egg mixture into baking pan. Pour reserved butter evenly over the top. Bake for 15 minutes. Reduce heat to 350° and bake 35 to 40 minutes or until casserole is set. You can make this dish in advance and reheat it, covered, in a 325° oven until hot. Spice things up with a dab of green chile enchilada sauce or your favorite salsa. A tossed green salad is a great accompaniment for this casserole.

 

BAKED CHICKEN AND POTATO DINNER

2 boneless, skinless chicken breast halves
2 tbsps. Dijon mustard, divided
1/2 cup Bisquick
3/4 pound small red potatoes, cut into fourths
1 small red bell pepper, cut into 1 inch pieces
1 small onion, cut into 1 inch pieces
2 tbsp. grated Parmesan cheese
1/2 teaspoon paprika
cooking spray

Heat oven to 400°. Spray 9-by-13-inch pan with cooking spray. Brush chicken with 1 tbsp. mustard, then coat with Bisquick. Place one chicken breast in each corner of pan. Place potatoes, bell pepper and onion in medium-sized mixing bowl and add remaining 1 tbsp. mustard. Mix until vegetables are coated. Place vegetables in center of 9-by-13-inch pan. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and the internal temperature of chicken reaches 165°.

 

CHILI BEEF DIP

1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 tbsp. water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional

In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot. Serve warm with tortilla or corn chips. Makes 2 cups.

 

SALT FREE SEASONING

2 parts basil
2 parts savory
2 parts celery seed
2 parts sage
1 part thyme
1 part marjoram

All seasonings are ground. The celery seed may be a bit difficult to locate, but it is available. The basil may be ground in your kitchen as it is fairly soft.

 

NO SALT SUBSTITUTE

5 tsps. onion powder
1 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. dry mustard
1 tsp. thyme
1/2 tsp. pepper
1/2 tsp. celery seed

Mix together and put in shaker.

 

ZESTY MEXICAN DIP

1 lb. hamburger
1 lb. sausage
1 (8 oz.) Velveeta cheese (cubed)
1 can mushroom soup
1 can Ro-Tel tomatoes and green chilies
2 lg. bags tortilla chips

Cook sausage and hamburger in skillet and drain. Add cheese, soup and Ro-Tel in crock pot. Turn crock pot on high, stirring occasionally until melted then turn on low. Serve with tortilla chips.

 

SWEET AND SAVORY VENISON ROUND STEAK

1 1/2 pounds boneless venison or other game meat, about 1 inch thick
salt and pepper
flour for dredging
2 tbsps. vegetable oil
1/3 cup beef broth
1 small onion, finely diced
3 tbsps. packed brown sugar
1/4 cup ketchup
1 tsp. dried basil leaves
1 tbsp. butter cut into small chunks

Cook on low only. Cut steaks into 6-8 equal size portions. Pound with meat mallet into 1/2 inch thickness. Sprinkle with salt and pepper. Dredge in flour and shake off excess. Heat oil in large skillet over medium or medium-high heat. Add floured steaks and brown nicely on both sides. Spray cooker. Add broth. Transfer steaks to cooker and tuck together to put into a single layer in the cooker if possible. If you have to do double layers, then half way through cooking switch the top steaks with the bottom steaks. Sprinkle steaks with onion and brown sugar. Evenly dollop ketchup on steaks. Sprinkle with basil and dot with butter. Cover slow cooker and cook on low until tender, about 7 hours. Do not cook on high. Serve steaks in own juices from cooker. Serve over noodles, rice or potatoes and serve with vegetables.

 

Ginger Chicken and Apple Stir-Fry 


Source: Hy-Vee Seasons Fall 2011, page 18

All you need :

½ cup Hy-Vee apricot preserves

2 tbsp Hy-Vee soy sauce

2 tbsp Hy-Vee apple cider vinegar

2 tsp Hy-Vee cornstarch

½ tsp curry powder

¼ tsp Hy-Vee crushed red pepper

1 tbsp Hy-Vee canola oil

2 tsp grated fresh ginger

2 cups sliced, cored firm apples (2 medium)

1 cup red or yellow bell pepper strips (1 medium)

12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces

1 ½ cups fresh snow peas

2 cups hot cooked Hy-Vee brown rice

 

All you do: 


For the sauce, stir together preserves, soy sauce, apple cider vinegar, cornstarch, curry and crushed red pepper in a small bowl. Set aside.

Heat oil in a large (non-stick, if available) skillet over medium-high heat. (Consider increasing oil to 2 tbsp if using a skillet that is not non-stick). Stir-fry ginger for 15 seconds. Add apples and bell pepper strips; stir-fry for 2 minutes. Remove from skillet and set aside. Add chicken to skillet (adding more oil, if necessary); stir-fry for 2-3 minutes or until golden brown.

Stir sauce and add to skillet. Cook and stir until bubbly. Return apple and pepper mixture to skillet. Cook and stir about two minutes more. Add snow peas and allow to heat through. Serve over cooked brown rice.

Serves 4. Nutrition facts per serving: (1 ½ cups stir-fry and ½ cup rice) 400 calories, 7 gm fat, 1 gm saturated fat, 0 gm trans fat, 55 mg cholesterol, 580 mg sodium, 63 gm carbohydrates, 5 gm fiber, 25 gm sugar, 22 gm protein.

 

Acorn Squash with Apples

Source: Hy-Vee dietitians

 

All you need:

1 Granny Smith apple, cored and sliced (leave skin on to save time and give you more fiber!)

2 tablespoons brown sugar

1 small acorn squash, about 6 inches in diameter

2 teaspoons butter or trans-fat free margarine of your choice

 

All  you do:

1. 1.    In a small bowl, mix together the apple and brown sugar. Set aside.
2. 2.    Pierce the squash several times with a sharp knife to let the steam escape during cooking. Microwave on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.
3. 3.    Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard.
4. 4.    Fill the hollowed squash with the apple mixture.
5. 5.    Return to microwave and cook until apples are softened, about 2 minutes.
6. 6.    Transfer squash to a serving dish. Top each half with 1 tsp margarine. Serve immediately.

 

Serves 2.

Nutrition information per serving:  Calories 270, total fat 6g, carb 52g, fiber 5g, protein 2g, sodium 140 mg.

 

Spaghetti Squash with Fresh Tomato Sauce 


Source: Hy-Vee dietitians

All you need :

1 small spaghetti squash (approx. 2 pounds)

2 lb fresh tomatoes (or 2 cans chopped tomatoes)

1 tbsp olive oil

½ cup finely chopped onion

2 garlic cloves, finely chopped

Pinch of dried red pepper flakes

½ tsp dried basil

½ tsp dried oregano

Freshly ground black pepper to taste

 

All you do: 


Pierce squash several times with thin knife. Microwave on high for 5-10 minutes or until it yields slightly when firmly pressed.

Meanwhile, peel, seed and dice tomatoes if using fresh tomatoes. Heat oil in medium skillet over medium-high heat. Addd onion and sauté until translucent; approx. 4 minutes. Add in garlic and cook another 2 minutes, stirring constantly. Add tomatoes (fresh or canned), red pepper flakes, basil and oregano. Cook, stirring until tomatoes are tender, but still hold their shape, about 5 minutes. Season to taste with black pepper.

 

Halve squash horizontally. Scrape out and discard seeds. Using a fork, scrape out the sqush in strands & place on serving plate. Top with sauce. Serves 4.

 

Nutrition facts per serving: 140 calories, 5 gm fat, <1 gm saturated fat, 0 gm trans fat, 55 mg cholesterol, 100 mg sodium (using fresh tomatoes), 25 gm carbohydrates, 6 gm fiber, 25 gm sugar, 4 gm protein

 

 

Call-in recipes:

Candy Corn Bar

Crust:

½ cup softened butter

1 pkg yellow cake mix with pudding in the mix

1 egg, beaten

For the topping:

3 cups mini marshmallows

½ cup corn syrup

¼ cup white sugar

¼ cup brown sugar

½ cup peanut butter

2 tsp vanilla extract

2 cups Rice Krispies cereal

2 cups lightly salted dry roasted peanuts

1 cup candy corn

 

Mix together butter, cake mix and beaten egg. Press into jelly roll pan. Bake at 350 for 8-10 minutes and remove from oven. Top crust with marshmallows while still hot. Meanwhile, combine the corn syrup & sugars in a saucepan and heat to boiling. Remove from heat and stir in peanut butter & vanilla extract. Mix in cereal, peanuts, and candy corn and mix well to combine. Top crust with marshmallows with this mixture and allow to cool and set. Slice into bars.

 

Spiced Rice Krispie Bar:

¼ cup butter or margarine

6 cups marshmallows

3 cups Rice Krispie cereal

1 tsp pumpkin pie spice

 

Heat butter in pan on stovetop until it melts. Add bag of marshmallows and mix well to combine. Add in pumpkin pie spice and mix. Add Rice Krispie cereal and mix well. Press into pan and allow to cool. Slice into bars.

 

Homemade maple syrup

1 cup white sugar

2 tablespoons brown sugar

2 tablespoons corn syrup

½ cup water

½ tsp vanilla extract

½ tsp maple flavoring

 

Mix together sugar, brown sugar, corn syrup and water in a saucepan and heat on the stove until boiling, stirring constantly. Remove from heat and mix in the vanilla extract and maple flavoring.

We are off this week again due to Football, but our friends at Hy-Vee would like to pass along this great tailgate reciepe! 

Game Day Chili Your Way

Whether you’re having friends over or you’re tailgating in the parking lot, you’ll need food that really scores! 

 

Intercept our Five-ingredient Lean Beef Chili.  The recipe for the classic favorite is sure to please the heartiest of linemen.  But just in case you’re looking for something more like a quarterback sneak, we’ve got Mexican and  Italian versions, too.  Each recipe only adds a few basic ingredients to the base to deliver unique ethnic variations.

 

All you need:

1.     1 pound ground beef (93% lean)

2.     1 can (15-1/2 ounces) no-salt-added kidney beans, such as: Mrs. Grimes, rinsed and drained

3.     1 can (14-1/2-ounce) Hy-Vee beef broth, such as: Hy-Vee fat-free 40% reduced sodium beef broth.

4.     (For a sodium-free beef broth, try Herb Ox beef bouillon packets. 1 ½ pkts. + 14 ounces water)

5.     1 can (14-1/2 ounces) Hy-Vee diced tomatoes with green chiles

6.     2 tablespoons chili powder

Toppings:

1.     Minced green onion, light sour cream or non-fat Greek yogurt (optional)

All you do:

1.     Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Drain beef.

2.     Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, as desired.

Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.   

Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked pasta, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.

Source: Iowa Beef Industry Council, modified by Linda Ashley, RD, LD, Oakland Road Hy-Vee Store. Brought to you by your Cedar Rapids/Marion Hy-Vee dietitians.

GLUTEN FREE PUMPKIN APPLESAUCE BUNDT CAKE 

4 Large Eggs 
2 Cups Sugar 
2 Cups Pumpkin 
1 Cup Applesauce 
1/2 Cup Oil 
2 Cups Gluten Free Rice Or Soy Flour 
1 Tsp. Salt 
2 Tsp. Baking Powder 
1 Tsp. Baking Soda 
2 Tsp. Cinnamon 
1/4 Cup Southern Comfort, Optional

Whip eggs until frothy. Add sugar, pumpkin, applesauce, oil, and eggs. Blend by hand do not over mix. Add dry ingredients. Add southern comfort. Mix slowly the dry into wet and pour into prepared pan sprayed and floured. Bake for 1 hour at 350.

ZUCCHINI CAKE 

Cake: 
1 Large Zucchini Shredded 
1 Box Cake Mix, Yellow, Per Directions 
3 Envelopes Instant Flavored Oatmeal Maple and Brown Sugar

Spray 9x13 and pour into pan.

Topping:

1/2-3/4 Cup Brown Sugar Splenda 
1 Tsp Cinnamon 
1 Cup Nuts 

Mix and sprinkle on cake bake for 1 hour at 350

GRILLED VEGETABLE SANDWICH 

2 Slices Favorite Bread 
1 Slice Cheddar Cheese 
1 Slice Bell Pepper 
4 Slices Tomato 
Baby Spinach

Prepare on countertop grill. Heat grill and prepare sandwich. Grill until browned.

CREME DE MENTHE FREEZE 

48 Oreo Cookie Halves (24 without Crème Filling, Crushed, 24 with Crème) 
1/4 Cup Melted Margarine

Mix margarine and crushed cookie crumbs together. Save 24 cookies with crème for later.

1 jar marshmallow crème 
1/2 cup crème de menthe

Mix marshmallow crème and crème de menthe together.

Whip 2 cartons whipping cream and set aside.

Divide crumbs and margarine mix into 24 cupcake papers, save a small amount of crumbs for sprinkling. Layer on top of crumb base, whipping cream, then marshmallow crème, then a cookie with crème and sprinkle crumbs on top. Freeze.

PICKLED BANANA PEPPERS

Day 1:

6 Cups Banana Peppers, Washed, Puncture Each With Fork
1 Gallon Water 
2 Cups Salt

Put peppers in brine. Put plate over peppers with a rock on top to weigh them down.

Day 2:

1 Gallon Water 
1 Cup Salt 
1 Cup Vinegar

Bring to a boil. Pack peppers into sterilized jars with 1 clove garlic. 1 bunch dill weed, 1 grape leaf, Pour pickling solution over peppers. Then seal. Process it in boiling water bath.