Easy Fall Ratatouille

Easy Fall Ratatouille

Ingredients:

1 eggplant, cut into bite-size pieces

1   onion, cut into 1/2-inch-thick slices

1 red pepper, cut into 1/2-inch-thick slices

1   zucchini, cut into 1/2-inch-thick slices

1/4 cup sun-dried tomato dressing

1 can  (16 oz.) low-sodium diced or stewed tomatoes, undrained

2 Tbsp. parmesan

1/2 cup  shredded mozzarella cheese

Directions:

HEAT oven to 350°F.
COOK and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella.
BAKE 15 min. or until mozzarella is melted and vegetable mixture is heated through.

Creamy Coconut Dip

Creamy Coconut Dip

Ingredients:

1 pkg. (8 oz.)  cream cheese, softened

1 can  (15 oz.) cream of coconut

1 tub (16 oz.) whipped Topping, thawed

Directions:

BEAT cream cheese and cream of coconut in large bowl with wire whisk until well blended.
ADD whipped topping; gently stir until well blended. Cover. Refrigerate several hours or until chilled. Garnish with toasted coconut flakes just before serving

Cream Cheese Clouds

Ingredients:

1 can (16.3 oz.) refrigerated buttermilk biscuits

1/2 cup  sugar

1 Tbsp. ground cinnamon

1 pkg.  (8 oz.) cream cheese, cut into 12 cubes

1/4 cup (1/2 stick) butter, melted

Directions:

PREHEAT oven to 350°F. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.
MIX sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
BAKE 15 minutes or until golden brown. Serve warm.

Crispy Chicken Sandwich

Crispy Chicken Sandwich

Ingredients:
 
4 small boneless skinless chicken breast halves (1 lb.)

1 pkt.  Shake 'N' Bake Chicken Coating Mix

1/2 cup shredded mozzarella cheese

4   French bread rolls, partially split

2 Tbsp. Dijon Mustard

4 large  lettuce leaves

4 large tomato slices 


Directions:

Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on foil-covered baking sheet. Bake 20 minutes or until cooked through. Top each chicken breast with 2 Tbsp. of the cheese. Bake an additional 2 minutes or until cheese is melted. Spread cut sides of rolls evenly with mustard. Fill with chicken, lettuce and tomatoes. 

Make Ahead:

Coat the chicken the night before. Cover and refrigerate until ready to bake right before serving. Then, uncover and bake as directed.

Easy Cheese Truffles

Easy Cheese Truffles

Ingredients:

2 pkg. (8 oz. each)  cream cheese, softened

1 pkg.  (8 oz.)  shredded sharp cheddar cheese

1 tsp. garlic powder
dash ground red pepper (cayenne)

1/4 cup chopped roasted red peppers

2   green onions, sliced

1-2/3 cups chopped  pecans

Directions:

Beat first 4 ingredients with mixer until blended. Divide in half. Add roasted peppers to half and onions to other half; mix each until blended. Refrigerate several hours or until chilled. Shape into 24 (1-inch) balls. Roll in nuts. Refrigerate until ready to serve. Serve with crackers. 

Coatings: sesame seeds, chopped fresh parsley, paprika and shredded cheese.

Variations:
Cheese Logs: Roll each half into 6-inch log. Roll in desired coatings as directed.

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake

Ingredients:

Cake:

1 box white cake mix

1 ¼ cups water

1 tablespoon vegetable oil

4 eggs

Key Lime Filling:

1 can (14 oz) sweetened condensed milk (not evaporated)

¾ cup whipping cream

½ cup Key lime juice or regular lime juice

1 teaspoon grated lime peel

4 drops yellow food color

1 drop green food color

Frosting:

1 container (12 oz) vanilla frosting

2 teaspoons grated lime peel

Directions:

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

Key Lime Cream Cake

Key Lime Cream Cake

Ingredients:

 

1 cup graham cracker crumbs (about 15 squares)
½ cup sugar
½ cup butter, melted
2 TBSP key lime or regular lime juice
1 package yellow cake mix
½ cup butter, softened
2 tsp grated lime peel
3 eggs

Creamy Key Lime Filling:

 
1 can sweetened condensed milk
½ cup lime juice
2 tsp grated lime peel
1½ cups heavy whipping cream



Directions:
 
Heat oven to 350 degrees. Grease bottoms only of 2 round pans. (dark or nonstick pans are NOT recommended). Line pans with waxed paper. Grease tops of waxed paper and sides of pan; lightly flour. Mix graham cracker crumbs, sugar, and melted butter in medium bowl. Divide between pans and press evenly to cover bottom of pans.

Add enough water to lime juice to make 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel and eggs in large bowl with electric mixture on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Pour into pans.

Bake 8 inch pans 42 to 52 minutes, 9 inch pans for 36 to 46 minutes, or until a toothpick inserted in center comes out clean. Run sharp knife around sides of pan to loosen cakes. Cool in pans 15 minutes. Remove from pans to wire rack, placing cakes crumb mixture side up and removing waxed paper from top of cakes. Cool completely.
 
Stir together milk, lime peel, and lime juice in small bowl, set aside. Beat whipping cream in chilled bowl with chilled beaters on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended. Frost cake between layers, then on top and sides. Keep refrigerated.  
(I find that using about 1 TBSP less than ½ cup of lime juice makes for a stiffer icing. No matter what, the icing is a little soft, but stiffens when refrigerated)

Root Beer Float Cake

Root Beer Float Cake

Ingredients:

1 package (18 1/4 ounces) white cake mix
1-1/4 cups cold root beer
1/4 cup vegetable oil
2 eggs

Frosting:

1 envelope whipped topping mix
1-1/2 cups root beer

Directions:

1. In a mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.

2. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

3. In a mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

Yield:12-16 servings.

Orange Crunch Cake

Orange Crunch Cake

Ingredients:

Shortening or cooking spray
1 cup graham cracker crumbs
½ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon
½ cup butter, melted
1 box yellow cake mix
1 to 2 tablespoons grated
orange peel
1 ¼ cups orange juice
1/3 cup vegetable oil
3 eggs

Frosting:

1 container (12 ounces)
whipped vanilla frosting
2 cups frozen (thawed)
whipped topping, such as
Cool Whip
1 to 2 tablespoons grated
orange peel


Directions:

Heat oven to 350 degrees, (325 degrees for dark or nonstick pans). Grease bottoms of 2 (8- or 9-inch) round pans with shortening or cooking spray.
In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
In large bowl, beat cake mix, orange peel, orange juice, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 8-inch rounds 37 to 42 minutes and 9-inch rounds 30 to 38 minutes, or until toothpick inserted in center comes out clean and tops are dark golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pan to loosen cakes. Remove pans to cooling racks, placing crumb mixture side up. Cool completely, about 1 hour.
In a large bowl, stir frosting ingredients until well blended. Place 1 cake layer, crumb side up, on serving plate. Spread 1 cup frosting to within ¼ inch of edge.
Add second layer, crumb side up. Frost side and top of cake with remaining frosting. To serve, cut cake with serrated knife. Store covered in refrigerator.
Serves 12 to 16.

Spanish Chicken a la Anderson

Spanish Chicken a la Anderson

Ingredients:

3-4 lbs skinned chicken breasts

Sauce:
1 (7-10) oz jar of green olives + juice
2-3 tsp garlic paste
2-3 tsp ginger paste
1 (6) oz can tomato paste
1/2-1 tsp pepper
1-2 tsp paprika


Directions:

Mix sauce ingredients in juice of green olives (+ water if you use a smaller bottle). Pour over chicken in crockpot. Top with olives. Cover; cook on low for 8-10 hours or on high for 3-4 hours. Serve over rice (or noodles).