2010 May Recipes--Cooking for Two

[nybirder]

COOKING FOR TWO
2010 MAY RECIPE ARCHIVE

1. Chicken Fajitas
2. Mexican Grilled Corn
3. Chicken Enchiladas
4. Baked Chicken Dijonnaise
5. Cocoa and Peanut Butter Cake in a Mug
6. Mug Cake with Jam
7. 2 Point Cake in a Mug
8. Yellow Cake in a Mug
9. Cup o’ Cobbler
10. Pumpkin Plus Any Other Cake Mix
11. Swiss Steak for 2
12. Garlic Sauce for Veggies
13. Salsa Fresca
14. Prime Rib and Potatoes
15. Quick Ginger Pork
16. Oven Barbecued Chicken
17. Lemon Pudding Cake
18. Chunky Chicken Noodle Soup
19. Baked Crab cakes (Cook for 2)
20. Pillsbury Easy Apple Pie Foldover
21. Crockette: Hearty Beef Stew for Two
22. Tiny Texas Sheet Cakes
23. Tender Beef Over Noodles
24. Potato- Egg Skillet
25. Sesame – Cheese Muffins
26. Chicken Cordon Blue
27. Salmon Loaf
28. Broiled Pork Chops with Bourbon- Mustard Gravy
29. Zucchini Muffins
30. Leftover Turkey Casserole
31. Shrimp Piccata Pasta
32. Lemon Pudding Cake
33. Anise Cookies
34. Chicken Rice Pilaf
35. Chicken Italiano
36. Oven Fried Chicken
37. Pork Chops with Brown Sugar
38. Skillet Spaghetti
39. Pizza Beef Loaf
40. Coffee Nut Sauce
41. Crispy Caramel Corn
42. Pasta with Sausage, Tomatoes and Cream
43. Crescent Sausage Rolls
44. Easy Microwave Breakfast
45. TexMex Taco Salad
46. Basic Chocolate Chip Cookies
47. Apricot Streusel Bars
48. Slow Cooker Creole Jambalaya
49. Sweet & Simple Godiva Chocolate Tiramisu
50. Steak & Purple Potato Salad
51. Tacos in a Bowl
52. Spiced Baked Apples
53. Twice Baked Potatoes
54. Cheesy Baked Onions
55. Chef Salad
56. Lemon Dill Talapia
57. Rye Muffins
58. Vegetable Pilaf
59. Rhubarb Ice Cream
60. Bulgar – Stuffed Chops
61. Zucchini Burgers on Rye
62. Creamy German Potato Salad
63. Shrimp Caesar
64. Homemade Croutons
65. Slow Cooker Chicken Stew for Two
66. Shrimp Wiggle
67. Blackberry Cheesecake Dessert for Two
68. Stuffed Summer Squash
69. Beef Tenderloin in Mushroom Sauce
70. Coffee Cookies
71. Chicken Pomodoro
72. Caprese Chicken with Bacon
73. Asparagus and Brie Soup
74. Tomato Cheese Toast
75. Easy Oven Pork Chops Parmesan
76. Creamy Coconut Fruit Salad
77. Chicken Caesar Salad
78. Blueberry Cake cups
79. Meatballs and Tomato Gravy
80. Pretty Pepper Soup
81. Easy Mexican Skillet
82. Watermelon Glaze for Chicken
83. Rub for Steak
84. Strawberry Rhubarb Strudel
85. Old Fashioned Fruit Crumble
86. Chocolate Peanut Grahams
87. Banana Mutt Cookies
88. Fudgy Peanut Butter Cake
89. Russian Dressing for Reubens
90. Grilled Reuben Sandwiches
91. Meatballs with Spaghetti Sauce
92. French Onion Soup
93. Traditional Barbecue Sauce
94. Cold Italian Tomatoes
95. Mayo OH My OH Mayo without fresh eggs
96. Chicken Pot Pie
97. Chicken and Waffles
98. Chocolate Pudding Cake

CHICKEN FAJITAS
beema
3 limes (for 1/4 cup juice)
1 orange (for 1/4 juice)
3/4 lb. chicken breast
1 3.2 packet Garlic Lime Chicken Fajita seasoning
1 16 oz. bag frozen pepper stir-fry (peppers and onions)
4 to 8 flour tortillas
2 tablespoons canola oil
Squeeze limes and orange for juice. Cut chicken into 1/2 inch strips. (Wash hands)
Combine lime and orange juices, oil, and spices to make marinade. Put aside 1/4 cup. Place chicken and remaining marinade in large zip-top plastic bag, turn to coat, chill at least 30 minutes.
Preheat large saute pan on medium high for 2 to 3 minutes. Place chicken in pan, cook and stir 2 to 3 minutes or until lightly browned. Remove chicken from the pan. Add pepper stir-fry and the reserved marinade to pan, cook and stir for 2 to 3 minutes or until tender.
Warm tortillas following the directions on the package. Return chicken to the pan, and along with the peppers, cook and stir another 2 to 3 minutes until heated through. Spoon desired amount on tortilla, fold over, and enjoy.

MEXICAN GRILLED CORN
Beema
4 ears fresh corn
1 tablespoon cilantro herb paste (or finely chopped cilantro)
1 1/2 tablespoons sour cream
1 tablespoon fresh lime juice
2 tablespoons canola oil
1 teaspoon salt, divided
2 teaspoons chili powder, divided
1/4 teaspoon pepper
2 tablespoons mayonnaise
Combine, in a microwave safe bowl, oil, 1 teaspoon chili powder, 1/2 teaspoon salt and pepper; add corn, turning to coat evenly. Cover and microwave on high 7-8 minutes or until just tender.
Combine in medium bowl, mayo, cilantro sour cream, lime juice the remaing chili powder and salt. Set aside.
Place corn on the grill for 3 to 5 minutes, turning often. Spread mayo mixture over corn, and serve.

Chicken Enchiladas
Tastycook
Vegetable cooking spray
1/2 tsp vegetable oil
1/4 cup chopped green onions
1 tsp minced garlic
1/2 cup of water
1 1/2 tsp chilli powder
1 tsp ground cumin
1 16oz can tomato sauce
4 6" corn tortillas
8oz chicken breast, cooked and thinly sliced
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar
2 tbsp sour cream
Coat a non stick pan with cooking spray. Place over medium high heat until hot. Add green onions and garlic. Saute for 2 minutes. Add the water and the next 3 ingredients; bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
Wrap tortillas in foil. Bake @ 325 for 12 minutes. Combine 1/4 cup of tomato sauce mix with chicken and 1 tbsp of each cheese. Spoon mixture evenly down the middle of tortillas. Roll up tortillas. Spread 1/4 cup of tomato sauce mix in an 11 x 7 baking dish, coated with cooking spray. Arrange tortillas, seam side down, over sauce. Top tortillas with remaining sauce mixture. Cover and bake @ 350 for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, for an additional 5 minutes. Top with sour cream. Serves 2.

BAKED CHICKEN DIJONNAISE
jdawn
For each skinless, boneless chicken breast half, about 4 ounces each or cut to the size of your palm
1 T country-style Dijon mustard
1 T finely chopped red onion
2 T coarsely grated Swiss cheese
Heat oven to 350°; line cookie sheet with foil. Brush each chicken breast with mustard; sprinkle with onion and grated Swiss.
Bake 12 - 15 minutes until chicken is cooked and cheese is melted.

Cocoa and Peanut Butter Cake in a Mug
Submitted by: JOINIK /thegeema
8 minutes to prepare and cook:
4 tbsp Flour
3 tbsp Splenda
1 tbsp Cocoa
1/8 tsp Baking Powder
2 tbsp Peanut Butter
1 Medium Egg
4 tbsp Milk
1 tbsp Oil
1/4 tbsp Vanilla Extract
1. Put all ingredients in a mug.
2. Mix hard.
3. Zap in the microwave for 3 minutes.
4. Enjoy!
Makes one cake, to be cut and shared between two people.
Number of Servings: 2

Mug Cake with Jam
Submitted by: URBANLOTUS/thegeema
8 minutes to prepare and cook:
1 egg
2 tablespoons jam
1 tablespoon oil
1/8 teaspoon vanilla extract
1/8 teaspoon baking powder
1/4 teaspoon cinnamon
4 tablespoons light brown sugar
4 tablespoons flour
In a small bowl, whip egg then add other wet ingredients and stir well. Add dry ingredients, then lightly spray two coffee mugs with oil. Cook in microwave for 3 to 4 minutes, allow to stand for 2 minutes and then turn out onto plate. Eat while hot.
Number of Servings: 2

2-point Cake in a Mug
Submitted by: MUDMOUSE/thegeema
One box Angel Food cake mix
One box any other cake mix
Mix these two boxes of cake mix together and store in a container in your cupboard. When you need a quick snack, take a coffee mug and mix together 1/4 Cup mix with 2 TB water. Microwave on high for one minute = 2 points Or if using 1/3 cup mix and 3 tbsp water = 3 points
Number of Servings: 40 (if using 1/4 C mix - less if using 1/3 C mix)

Yellow Cake in A Mug
Submitted by: DELILLE/thegeema
Until now I've only seen chocolate cake recipes, and so I figured I'd put one up for those who just don't like chocolate. Also, this recipe can be modified and you can add in anything that you want to.
2 tbsp flour
1.5 tbsp sugar
1/4 tsp baking powder
1/8 tsp salt
2 tbsp milk
3/4 tbsp oil
1/4 tsp vanilla extract
Pam cooking spray Mix all of the dry ingredients together.
Now add in the milk, oil and vanilla.
Spray a little bit of PAM into your coffee mug.
Pour the batter into mug.
Bake in microwave at high power for 1 minute.
If the cake is not completely cooked, bake for 15 second intervals until it is done.
Enjoy!!!! You can cut it in half or eat it alone =D
Ideas for different flavors:
Bake yellow cake and when its ready, cut in half. Sprinkle some cinnamon sugar in the middle. If you are going to eat the whole thing, replace the top part and sprinkle more cinnamon sugar on it.
Add in .5 tsp coffee (instant or regular) and .5 tsp cocoa.
Add 1 tsp cocoa to batter.
Number of Servings: 2

Cup o' Cobbler
(single serving) Submitted by: ANARIE/thegeema
This is a cake-type cobbler. You can use any fruit, fresh or frozen. My favorites are peaches, berries, and-- on the rare occasions when I can find them-- sour cherries. This is adapted from a Martha Stewart recipe, but I've made so many changes, about all that's left is part of the technique.
40 Minutes to Prepare and Cook
1/2 cup fresh or frozen blackberries (or other fruit)
1 to 1 1/2 tsp sugar
Butter-flavored cooking spray
1/2 T light butter, such as Land-o-Lakes butter w/Canola oil
2 T whole grain flour (I use white whole wheat)
1 1/2 T Splenda (granulated, not from packets)
1/4 tsp baking powder
2 T lowfat milk
Dash of nutmeg, cinnamon, or ginger
Makes one serving
Mix fruit and sugar in a small bowl and set aside to let the sugar draw out the juices. (If you don't see juice in the bottom after a few minutes, mash a little bit of the fruit and mix again.)
Preheat oven or toaster oven to 350 degrees. Coat an 8-oz oven-proof baking cup with cooking spray and place the butter in the dish. Heat the dish in the oven until the butter is bubbly.
Mix flour, Splenda, baking powder, milk, and spice together in a small bowl just until blended. Spread the mixture into the HOT baking dish. Place the fruit in the center of the batter, leaving a rim of batter all around the edges.
Bake 20-40 minutes until batter is golden brown around the edges and center looks set. (Baking time will vary a LOT depending on the shape of the dish and the type of fruit you use.) Serve warm, with a drizzle of cream or a little vanilla yogurt.
Notes:
--Heating the dish with the butter is what "makes" this recipe. It creates a crispy-chewy crust that tastes much richer than it is.
--I usually make this with buttermilk because I have it on hand. When made with buttermilk, use baking soda instead of baking powder.
-- I use white whole wheat flour, made by King Arthur or Red Mill.
-- Some good combinations of fruit and spices are:
peaches with fresh nutmeg and/or a drop of almond extract; blueberries with ginger and/or lime or lemon zest; cherries with ginger and/or almond extract; rhubarb with brown sugar instead of granulated

Pumpkin Plus Any Cake Mix
Submitted by: STRICKCHICK94/thegeema
50 Minutes to Prepare and Cook
1 can of pumpkin
Any cake mix, especially good with chocolate or spice. You can't even taste the pumpkin.
Bake according to cake directions. do not add any other ingredients. I have baked in cupcake or fluted tube pan, and both are wonderful. I like with no icing, but they are good dusted with powdered sugar.
Number of Servings: 12 Recipe submitted by SparkPeople user STRICKCHICK94.
I used this recipe with carrot cake mix - it is so moist and delicious! This will definitely be on my Thanksgiving table!

Swiss Steak for 2
Tasty
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless beef round steak (1/2 inch thick)
1 tablespoon vegetable oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced
Directions
In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat.
In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 379 calories, 12 g fat (3 g saturated fat), 96 mg cholesterol, 1,141 mg sodium, 25 g carbohydrate, 4 g fiber, 42 g protein

GARLIC SAUCE FOR VEGGIES
Beema
2 teaspoons dark sesame oil
2 teaspoons vegetable oil
2 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 tablespoon water
Heat oils in a small saucepan over medium heat 1 minute or until hot. Remove from the heat, add garlic and next four ingredients stirring until sugar dissolves. Pour over hot vegetables, tossing to coat, serve immediately.

Salsa Fresca
BobbiJoAZ
1 Anaheim chili pepper, diced
1 medium tomato or 3 to 4 plum tomatoes, diced
1/4 medium onion, diced
1 Tbsp. lime juice, about the juice of 1 lime
1 Tbsp. chopped cilantro, optional
Combine all ingredients. Cover and refrigerate at least 2 hours before serving. For a spicier salsa, add a diced jalapeno chili pepper.

Prime Rib & Potatoes
CharlesR_female
2 Servings
Prep: 10 min. Bake: 1-3/4 hours + standing
Ingredients
1 tablespoon olive oil
1 small garlic clove, minced
1 bone-in beef rib roast (about 3 pounds and 2 ribs)
2 large baking potatoes
Directions
Combine the oil and garlic; rub evenly over roast. Place roast, fat side up, in a small roasting pan. Place a potato on each side of roast. Bake, uncovered, at 325° for 2 to 2-1/2 hours until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well done, 170°). Let stand for 10 minutes before carving. Yield: 2 servings.

Quick Ginger Pork
salsarose
1 T. vegetable oil
1/2 lb. pork tenderloin, cut into thin strips
1 garlic cloves, minced (more is better, IMHO)
2 T. soy sauce
1/4 t. sugar
1/8 t. to 1/4 t. ginger
1/2 cup water
1 1/2 t. cornstarch
Hot cooked rice, such as Jasmine rice
Heat oil in large skillet over medium high heat. Stir fry pork and garlic for 3
minutes. Mix soy sauce, sugar and ginger; add to skillet. Reduce heat to medium;
stir fry for 3 to 4 minutes or until pork is no longer pink. Mix water and
cornstarch until smooth. Add to skillet. Bring to a boil and stir for 2 minutes.
Serve over rice. Serves 2. May double to serve 4
Source: My Old Recipes

OVEN-BARBECUED CHICKEN
grammywv
3 bone-in chicken breast halves (about 1-1 1/2 lbs)
1 small onion, sliced
1 bottle (12 oz.) chili sauce
1 can (8 oz.) tomato sauce
1 tablespoon Worcestershire sauce
1/2 tsp. dried oregano
Pepper to taste
Brown chicken on all sides in skillet coated with cooking spray. Transfer to a greased 11''X7''x2'' baking dish; top with onion. Combine chilli sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken. Sprinkle with pepper. Bake, uncovered at 350 for 45 minutes or until meat juices run clear. Yield: 2-3 servings Taken from Taste of Home June/July 1997. Betty

LEMON PUDDING CAKE
grammywv
1 egg, separated
1/2 cup sugar
1/3 cup milk
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tsp. grated lemon peel
1/8 tsp. salt
Whipped cream, optional
Beat egg yolk, add sugar, milk, flour, lemon juice, peel and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into two ungreased 6-oz. custard cups (cups will be very full). Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake at 325 degrees for 40-45 munutes or until a knife inserted near the center comes out clean and top is golden. Serve with whipped cream if desired. Yield: 2 servings.

Chunky Chicken Noodle Soup
Cooking for 2/Tasty
1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley
Directions
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings.
Nutrition Facts: 1-3/4 cups (prepared with reduced-sodium broth) equals 173 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 1,144 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.

Cook for 2 Baked Crabcakes
Lin_65
1 can (6 oz.) crabmeat, drained, flaked and cartilage removed (I usually buy the imitation made from soy)
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 egg, lightly beaten
1 T. butter, melted
1 tsp. minced fresh parsley
1 tsp. mayonnaise
3/4 tsp. Worcestershire sauce
1/4 tsp. ground mustard
1/8 tsp. salt
1/8 tsp. pepper
Tartar sauce, opt.
Combine the first 11 ingredients. Shape in 4 patties; cover and refrigerate 30 minutes. Place crab cakes on a baking sheet coated with cooking spray. Bake @350° 25 minutes or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.

Pillsbury Easy Apple Pie Foldover
Lin-65
1-1/2 cups thinly sliced, peeled apples (1-1/2 med.)
1/4 cup brown sugar
2 T. water
1 tsp. lemon juice
1 T. flour
1 T. sugar
1/4 tsp. salt
1 T. butter or margarine
1/2 tsp. vanilla
1 Pillsbury® refrigerated pie crust (from 15 oz. box)
1 egg
In 2 qt. pan, mix apples, brown sugar, 1 T. water and juice. Cook over med. heat, stirring occasionally, until bubbly. Reduce heat to low; cover/cook 6-8 minutes, stirring occasionally, until apples are tender. Mix flour, sugar and salt. Gradually stir into mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla .Cool 15 minutes. Meanwhile, heat oven to 375°.Let pie crust pouch stand at room temp. 15 minutes. Remove crust; unroll on ungreased cookie sheet. Spoon cooled fruit mixture evenly on 1/2 of crust to 1/2" of edge. Beat egg and 1 T. water; brush over edge of crust. Fold untopped half of crust over mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush with remaining egg mixture. Bake 25-35 minutes or until crust is golden brown. Serve warm or cool. Serves 4.

Crockette: Hearty Beef Stew for Two
Lin_65
3/4 lb stew meat, cut in 1" cubes
1 potato, diced
1 carrot, sliced
1 small onion, diced
14.5 oz. can whole tomatoes
2 T. quick-cooking tapioca
1 bay leaf
Salt and pepper
Trim all fat from meat. Put all ingredients in Crockette. Mix thoroughly. Cover and cook 10-12 hours.
(Note from editor—the crockette was a very small, low temperature crockpot that is not being made anymore. Use a 1 ½ quart crockpot and cook for a much shorter period of time. Try 5 hours?)

Tiny Texas Sheet Cakes from Cooking for 2
Lin_65
These tiny sheet cakes boast a homemade chocolate flavour as big as Texas itself, reports Hope Meece from her home in Ambia, Indiana. "The cakes are moist, freeze well unfrosted and always bring compliments," she adds.
1/4 cup butter, cubed
1/4 cup water
1 T. baking cocoa
1/2 cup flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. cinnamon
Dash salt
2 T. beaten egg
2 T. milk
Frosting:
2 T.butter
4-1/2 tsp. milk
1 T. baking cocoa
3/4 cup confectioners' sugar
1/4 tsp. vanilla
2 T. chopped pecans, toasted, opt.
In large pan, bring butter, water and cocoa to a boil. Immediately remove from heat. Combine flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well. Pour into two 5-3/4x3x2" loaf pans that are sprayed. Bake @350° 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to a wire rack to cool completely. In small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high 30 seconds. Whisk in confectioners' sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired. Yield: 4 servings.

TENDER BEEF OVER NOODLES
Serves 2, uses 1 1/2 quart slow-cooker
Beema
1/2 to 3/4 pound beef stew meat
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all purpose flour
1 cup uncooked egg noodles
In a small skillet, brown beef and onion in oil, drain. Transfer to a 1 1/2 qt. slow cooker.
Combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce paprika and mustard; pour over the meat. Cover and cook on LOW for 5 hours or until meat in tender.
Combine the flour and remaining water until smooth, stir into the meat mixture. Cook 30 minutes longer or until thickened. Meanwhile, cook noodles according to package directions, drain and serve with the beef over top.
Add a small salad and garlic bread to the mix, and you've got a winner.

Potato-Egg Skillet
MarineMom_Texas
3/4 cup frozen hash brown potatoes with onions and peppers
1 cup fat free egg product
1/4 cup low fat milk
3 tablespoons grated reduced-fat Parmesan cheese blend
1 teaspoon chopped fresh and 1/4 teaspoon dried marjoram leaves
Dash of freshy ground pepper
1/4 cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Spray an 8-inch nonstick skillet with nonstick cooking spray. Cook potatoes in skillet over medium heat about 5 minutes, stirring frequently, until tender. Mix egg product, milk, Parmesan cheese, marjoram, and pepper uhntil blended and pour over potatoes.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Cook 3-4 minutes without stirring, or until eggs are thckened throughout but silll moist. Sprinkle with Monterey Jack cheese.
Nutrition: 290 calories, 14g fat, 2g fiber, 15g cholesterol
Note: I think this would be good with pepper-jack cheese, also.

SESAME - CHEESE MUFFINS
Beema
1 tablespoon butter
1 small sweet onion, finely chopped
1 1/2 cup all-purpose baking mix
1 cup (4 ounces) shredded sharp Cheddar cheese, divided (*)
1 large egg
1/2 cup milk
1 teaspoon sesame seeds, toasted
2 tablespoons butter, melted
Melt 1 tablespoon butter in a small skillet over medium high heat. Add onion, and saute 2 minutes or until tender; set aside.
Combine baking mix with half of the cheese in a large bowl, make a well in the center of the mixture.
Stir together onion, egg and milk, blending well; add to the cheese mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffins pan, filling 2/3 full. Sprinkle evenly with remaining cheese and sesame seeds, drizzle with remaining butter.
Bake at 400° for 15 to 20 minutes or until golden. Serve warm right from the oven.
(*) 1 cup shredded Monterey Jack cheese with peppers may be substituted for Cheddar.

Chicken Cordon Blue
butterflybugo77
PAM® Original No-Stick Cooking Spray
1 pound boneless skinless chicken breast halves (4 oz each)
4 teaspoons Gulden's® Spicy Brown Mustard
4 slices (1 oz each) thin-sliced smoked ham
4 slices (1 oz each) reduced fat Swiss cheese
1/2 cup dry unseasoned bread crumbs
2 teaspoons Italian seasoning
2 teaspoons dried parsley
1/3 cup Egg Beaters® Original
Directions
1. Preheat oven to 350°F. Spray 11x7-inch baking dish with cooking spray; set aside. Pound each chicken breast with meat mallet to 1/2-inch thickness. Spread each breast with 1 teaspoon mustard; top with 1 ham slice and 1 cheese slice. Roll up to enclose filling; secure with wooden picks.
2. Combine bread crumbs, Italian seasoning and parsley in shallow dish. Dip chicken in Egg Beaters, then in bread crumb mixture, turning to evenly coat all sides. Place in prepared baking dish.
3. Bake 25 minutes; cover loosely with foil. Bake an additional 15 minutes, or until chicken is no longer pink in center and juices run clear. Remove and discard wooden picks before serving.

SALMON LOAF
Beema
1 14 oz can salmon
1 1/2 cup fine bread crumbs
1 can cream of celery soup
2 eggs
1 tablespoons finely diced onions
Drain liquid from can, and remove any bone remnants. Mix all the ingredients together, and form into a small loaf or several cakes and bake at 350° for 45 minutes.

BROILED PORK CHOPS WITH BOURBON - MUSTARD GLAZE
Beema
1/2 cup bottled chili sauce
1/4 cup bourbon
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon soy sauce
4 thin cut rib chops (1/4 inch thick)
Combine chili sauce, bourbon, mustard and soy sauce in heavy saucepan. Simmer over medium heat until sauce is reduced enough to coat a spoon, whisking occasionally, about 4 minutes.
Brush chops generously with sauce on one side. Place chops sauce side down on broiler pan. Brush chops with remaining sauce. Broil until cooked through and glazed, about 3 minutes per side. Serves 2 .

Zucchini Muffins
Cooking for 2 - Fall 2005/Tasty
3/4 cup flour
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 egg
1/4 cup canola oil
1 cup finely shredded zucchini, unpeeled
1/2 cup chopped walnuts
1/4 cup currants or raisins
In a bowl, combine the first 6 ingredients. Combine the egg and oil; stir into dry ingredients until just moistened. Fold in zucchini, walnuts and currants.
Coat muffin pans with non stick spray, fill 3/4 full with batter. Bake @ 350 for 22 - 25 minutes or until done (I found they took a little longer). Cool for 5 minutes before removing from pan. Makes 6.
Cranberries would be good too.

Leftover Turkey Casserole
thegeema
Leftover turkey or chicken (or make new leftovers)
Cream of celery soup (or your choice of cream of soup)
Leftover stuffing (OR make new)
In a 9 x 13 greased pan put moist stuffing, then leftover turkey and top with soup diluted with a little milk. Poke a few times so soup seeps into stuffing a bit. Bake at 350° for about 20 to 30 minutes until bubbly and browned on top.

Shrimp Piccata Pasta
Cooking for 2 Summer 2006/Tasty
4 ounces uncooked fettuccine
1/4 teaspoon lemon-pepper seasoning
16 uncooked large shrimp, peeled and deveined
1 teaspoon lemon juice
1 garlic clove, minced
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
4 ounces cream cheese, cubed
1/2 cup 2% milk
1 teaspoon Worcestershire sauce
2 teaspoons capers, drained
Dash salt
Dash pepper
Minced fresh parsley, optional
Directions:
Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm.
In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired. Yield: 2 servings.

Lemon Pudding Cake
(from TOH Cooking for 1 or 2) /thegeema
1 egg, separated
1/2 C sugar
1/3 C milk
2 T all-purpose flour
2 T lemon juice
1 t grated lemon peel
1/8 t salt
Whipped cream, optional
In a mixing bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into two ungreased 6-oz. custard cups. (cups will be very full). Place the cups in an 8-inch square baking pan (or any pan more than 1-inch deep). Pour boiling water into pan to a depth of 1 inch. Bake at 325°F for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden. Serve with whipped cream if desired (good without whipped cream). Yield: 2 servings.

Anise Cookies
Thegeema
1 C butter or margarine
2 C sugar
2 eggs
1 t vanilla
1/2 t salt
3 1/2 C flour
2 t baking powder
3 T anise seeds*
Cream butter and sugar. Beat in eggs and vanilla. Sift together dry ingredients; combine well with first mixture.
Shape into rolls about 2-inch diameter. Chill 6 to 8 hours. Slice and Bake on lightly greased cookie sheet in a 375°F oven for 8 – 10 minutes.
*This recipe is heavy on the anise seed, you may want to decrease the amount to 1 – 2 T of this pungent little seed.

Chicken Rice Pilaf
Thegeema--One I have made often!!
1/4 C butter or margarine
3/4 C chopped onion
1 C chopped celery
1 C uncooked rice
1 pkg Lipton Chicken Rice Soup Mix*
2 1/2 C water
1/4 t salt
1/4 t pepper
1/4 t sage
1/4 t thyme
In skillet, heat butter or margarine and sauté onion, celery and rice until rice is golden brown. Stir in remaining ingredients. Cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand 10 minutes. Makes 4 – 6 servings.
*I use 2 - 3 chicken bullion cubes instead of the soup mix. Works for me. I, also, add some chopped up chicken and with a salad you have a meal.

CHICKEN ITALIANO
(Crockpot) Easy and very good!!
thegeema
1 (2 1/2 – 3 lb) chicken, cut up
1 (1 1/2 oz) envelope spaghetti sauce mix
1 (8 oz) can tomato sauce
1 C water1
(4 oz) can mushrooms, stems & pieces, undrained
Put chicken into crock pot with largest pieces on bottom.
In small bowl, combine sauce mix, tomato sauce, water and mushrooms. Pour over chicken, cover pot.
Place pot on electric base and simmer at Setting #3* for 5 hours or until chicken is tender. Keep warm for serving at Setting #2*. Makes 4 servings. *You will have to adjust to your Crock pot!!

OVEN-FRIED CHICKEN
Easy and better than frying in skillet!!
thegeema
3 1/2 lb chicken, cut up (I use chicken breast – bone in)
1/4 C flour
1 C fine dry bread crumbs
1 1/4 t salt
Set oven at 400°F. Spray 9x13 or 10x15 pan with Pam or Olive oil. Wash chicken, (and roll in whatever mixture you wish - I usually just roll chicken in salted flour). Dredge chicken in flour mixture; coat well; place in pan. Bake about 1 hour or until chicken is tender; turn chicken after about 45 minutes and bake another 15 – 20 minutes. Makes 4 – 6 servings. (I rarely coat the chicken anymore – “just bake plain”)

PORK CHOPS w/BROWN SUGAR
thegeema
Favorite way to fix them!!
Coat pork chops with flour- salt mixture. Fry until browned and almost done (both sides). Put some brown sugar on the top of pork chops and turn them over and let the brown sugar melt and cook a little bit DO NOT BURN. They will have a candied effect!!

SKILLET SPAGHETTI
Makes a good Camp or anytime meal!!
thegeema
2 T cooking oil (or olive oil)
1 medium onion, chopped
1 lb ground beef
2 (8 oz) cans tomato sauce
4 C hot water
1 t salt
1 t garlic salt
8 oz spaghetti
Brown onion in oil, then add ground beef and brown in 10-inch skillet or saucepan. Add tomato sauce, hot water, salt, garlic salt and bring to a boil. Break spaghetti in half, add. Reduce heat to barely boiling. Stir frequently and cook 12 – 15 minutes or until spaghetti is tender. Serve with Parmesan cheese. (Easy to cut in half)

PIZZA BEEF LOAF
(would be hard to cut in half - but makes good sandwich, etc.)
thegeema
Good microwave recipe!! (can bake in oven)
1 1/2 lb ground beef
3/4 C (about 18) crushed saltine crackers
1 medium onion, chopped
1 egg
1 (8 oz) can tomato sauce
1 t salt
1/2 t sage
1/2 t oregano
1/4 t garlic powder
1/8 t pepper
1/4 C ketchup
2 oz mozzarella cheese, shredded
6 stuffed green olives, sliced (optional)
Oregano for garnish (optional)
Mix together lightly ground beef, cracker crumbs, onions and egg. Stir together tomato sauce, salt, sage, oregano, garlic powder and pepper; add to meat mixture and mix together lightly but thoroughly.
Place mixture in an 8 or 9-inch round glass baking dish, *pressing down lightly to flatten top. Spread ketchup over top of meat. Cover with wax paper; place in microwave oven and cook at medium for 12 minutes or high for 9 minutes. Turn dish a half turn and continue cooking at medium 14 minutes or at high 9 minutes. Sprinkle with cheese, olives and oregano; continue cooking 15 seconds. Let stand 5 minutes. Cut into wedges to serve. Makes 6 servings
Note: For conventional cooking bake in a 350°F over for 60 – 75 minutes. I make a hole in center so it looks like a ring (about the size of a juice glass) – bakes even throughout.

COFFEE NUT SAUCE
Excellent served over plain cake!!
thegeema
Blend:
3 T cornstarch
1 T instant coffee powder (or crystals)
1 1/2 C water
Add:1 C light corn syrup
Cook until sauce thickens & boils. Remove from heat.
Add: 2 T butter
1 t vanilla
a little salt (optional)
1/2 C chopped nuts
Note: I added about 1/3 cup sugar. (per Aunt Ve – DH’s Aunt)

CRISPY CARAMEL CORN
A sugary treat!! Very different!!!
thegeema
Slowly cook in 2-qt. Saucepan:
1 1/2 cups brown sugar
2 tablespoons butter
1/3 cup water
Stir until mixture boils. Boil to soft ball stage (238°F.). Pour over 4+ quarts popped corn, stirring until every kernel is coated.
This gets real sugary as it is stirred and cools.
A great change from caramel corn!! Try it!!

Pasta with Sausage, Tomatoes, and Cream
HDMac/Tasty
1 tablespoon olive oil
1/2 lb sweet Italian sausage links, casings removed, crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onions
1 1/2 cloves garlic, minced
1 (14.50 ounces) can Italian plum tomatoes, drained, coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese
1. Heat oil in a heavy skillet over medium heat.
2. Add sausage and crushed red pepper.
3. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
4. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
5. Add tomatoes, cream, and salt.
6. Simmer until mixture thickens slightly, about 4 minutes.
7. (Can be prepared one day ahead. Cover and chill.).
8. Cook pasta in large pot of boiling water.
9. Drain.
10. Bring sauce to a simmer.
11. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
12. Divide pasta between plates.
13. Sprinkle with parsley.
14. Serve, passing Parmesan separately.
2 servings - 25 minutes 10 mins prep time 15 mins cook time

Crescent Sausage Rolls
Cooking for 2 - fall 2006/Tasty
1/3 pound bulk pork sausage, cooked and drained
1 teaspoon garlic powder
1 teaspoon minced fresh parsley
1/2 teaspoon grated Parmesan cheese
1/4 teaspoon dried basil
1 egg, lightly beaten, divided
1 tube (4 oz) refrigerated crescent rolls
1/2 cup shredded cheddar cheese
In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into two rectangles. Place on an ungreased baking sheet; seal perforations.
Spoon sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg. Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm. Yield: 2 servings.

Easy Microwave Breakfast
thegeema
You can prepare this the night before, refrigerate for the night, then pop it in the microwave in the morning.
1 slice bread, cubed
1 egg, beaten
3 tablespoons milk
1/4 cup cooked diced ham
1 dash Worcestershire sauce
2 tablespoons shredded Cheddar cheese
1/4 teaspoon dry mustard
1/8 teaspoon salt
dash pepper
Combine all ingredients in a 6-inch microwave-safe serving bowl. Blend well. Cover tightly with plastic wrap, then poke a few small perforations in the top to vent. Cook on MEDIUM HIGH, or 80% power, for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish a half-turn. Let stand, covered, for 30 seconds to finish cooking. Serve with fresh fruit or fruit juice. You can prepare this the night before, refrigerate for the night, then pop it in the microwave in the morning. Cook for a little longer if it has been refrigerated. Makes 1 serving.
P.S, If your turntable revolves you can ignore the turning the dish halfway through.

TexMex Taco salad
buffet fan
2 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
1/2 cup prepared salsa
2 tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinsed (see Tips for Two)
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese
Preparation
Combine salsa and sour cream in a large bowl.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
Nutrition
Per serving : 343 Calories; 13 g Fat; 5 g Sat; 3 g Mono; 81 mg Cholesterol; 26 g Carbohydrates; 32 g Protein; 8 g Fiber; 851 mg Sodium; 737 mg Potassium
Exchanges: 1 starch, 2 vegetable, 4 lean meat

BASIC CHOCOLATE CHIP COOKIES
Beema
1/4 cup chopped walnuts or pecans (optional)
1/3 cup all purpose flour
1/8 teaspoon baking soda
Pinch salt
3 tablespoons unsalted butter
1/3 cup firmly packed light brown sugar
1 small egg, lightly beaten
1/4 teaspoon pure vanilla extract
1/2 cup chocolate chips
Preheat oven to 350°F. If using walnuts, toast them on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside. Combine flour, baking soda, salt, and set aside.
Combine butter and sugar in a medium mixing bowl. Beat at low speed with a hand-held mixer for 30 seconds to blend. Add egg and vanilla, and beat at medium speed for 1 minute or until light and fluffy. Add flour mixture and beat at low speed until dough is just blended. Stir in chocolate chips and nuts, if using.
Divide dough into 6 portions and place on an ungreased cookie sheet. Bake for 12 to 15 minutes or until browned. Allow cookies to cool 2 minutes, then remove from baking sheet to cooling rack for further cooling.

APRICOT STREUSEL BARS
(makes 4 bars)
Beema
(Substitute any combination of flavoured preserves and dried fruit, such as blueberries, cherries, or peaches, for the apricots)
3 tablespoon unsalted butter (divided)
1/3 cup all purpose flour
1/3 cup quick cooking oats
3 tablespoons firmly packed dark brown sugar
1 tablespoon sweetened flaked coconut
1/8 teaspoon baking powder
pinch salt
1/4 cup apricot preserves
2 tablespoons finely chopped dried apricots
Preheat oven to 375°F. Line a 5 x 3 inch loaf pan with a strip of aluminum foil long enough to extend up the sides of the pan, with a little extra to fold over. Use 1/2 tablespoon butter to lightly coat the foil and sides of the pan. Cut remaining butter into 1/4 " pieces.
Combine flour, oats, sugar coconut, baking powder and salt in a mixing bowl. Cut in butter until mixture resembles coarse meal. Reserve 1/4 cup of the mixture, then pat the remainder into the bottom of the prepared pan.
Bake for 8 to 10 minutes or until crust is beginning to brown. Remove the pan from the oven, and allow to cool on a wire rack for 5 minutes. Combine preserves with chopped apricots in a small bowl and stir well. Spread this mixture evenly and gently on top of the crust, and then sprinkle with the reserved topping.
Bake for another 20 minutes or until topping is browned. Remove the pan from the oven and cool for 20 minutes. Run a knife along the edges, and then pull out of the pan by the aluminum foil. Cut into four bars.

Slow Cooker Creole Jambalaya
butterflybugo77
1/2 cup chopped celery
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
Hot sauce
6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
1 cup hot cooked rice
1. In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

Sweet & Simple Godiva® Chocolate Tiramisu for Two
butterflybugo77
1 cup refrigerated prepared prepared chocolate pudding
12 ladyfingers
1/2 cup prepared Godiva® Café Godiva Chocolate Crème Coffee
2 tablespoons Godiva® Cappuccino Liqueur
Whipped cream
1/2 cup Godiva® Dark Chocolate shavings
Arrange 6 ladyfingers side-by-side around the inside of 1 large dessert goblet. Repeat with another goblet and remaining ladyfingers. Mix coffee and liqueur. Drizzle over ladyfingers.
Spoon whipped cream into bottom of each goblet. Top with pudding. Sprinkle with chocolate shavings.

Steak & Purple Potato Salad
Salsarose
2 servings, about 2 1/2 cups each | Active Time: 15 minutes | Total Time: 40 minutes
Ingredients
1 teaspoon lime juice
1 teaspoon chili powder
1/2 teaspoon salt, divided
1 clove garlic, mashed into a paste
8 ounces sirloin steak, trimmed
3/4 pound small purple potatoes, (see Tip), scrubbed
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
4 large radishes, sliced
3 scallions, thinly sliced
1/4 cup chopped fresh cilantro
Preparation
Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.
Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.
While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140°F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.
Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.
Nutrition
Per serving : 360 Calories; 12 g Fat; 3 g Sat; 7 g Mono; 42 mg Cholesterol; 34 g Carbohydrates; 27 g Protein; 4 g Fiber; 660 mg Sodium; 413 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 3 lean meat, 1 fat

Tacos in a Bowl
MarineMom Tx
Ingredients
1/2 pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
3/4 cup canned diced tomatoes, drained
2 tablespoons taco seasoning
1 cup water
1 package (3 ounces) ramen noodles
1/4 cup shredded cheddar or Mexican cheese blend
1/4 cup crushed tortilla chips, optional
Directions
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard seasoning packet or save for another use). Cook and stir for 3-5 minutes or until noodles are tender.
Spoon into serving bowls; sprinkle with cheese and tortilla chips if desired. Yield: 2 servings.
Nutrition Facts: 1 cup (prepared with reduced-sodium taco seasoning and reduced-fat cheese; calculated without tortilla chips) equals 435 calories, 18 g fat (9 g saturated fat), 66 mg cholesterol, 922 mg sodium, 37 g carbohydrate, 2 g fiber, 30 g protein.

Spiced Baked Apples
Tasty
Ingredients
3 tablespoons raisins
2 tablespoons chopped walnuts
1/4 teaspoon grated orange peel
1/4 cup packed brown sugar
1/4 cup water
1 tablespoon butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large baking apples
Directions
Combine raisins, nuts and orange peel; set aside. In a saucepan, bring brown sugar, water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Core apples and place in an ungreased 1-1/2-qt. baking dish; fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender. Let stand 15 minutes before serving. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 369 calories, 11 g fat (4 g saturated fat), 15 mg cholesterol, 70 mg sodium, 71 g carbohydrate, 7 g fiber, 3 g protein.

Twice Baked Potatoes
Tasty
Ingredients
2 medium baking potatoes (1 to 1-1/2 pounds)
1/3 cup sour cream
3 tablespoons milk
1/8 teaspoon salt
2 teaspoons grated Parmesan cheese
2 bacon strips, cooked and crumbled
4 teaspoons shredded cheddar cheese
1 to 2 tablespoons chopped tomato, optional
Directions
Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 323 calories, 13 g fat (8 g saturated fat), 41 mg cholesterol, 352 mg sodium, 41 g carbohydrate, 3 g fiber, 10 g protein.

Cheesy Baked Onions
Tasty
Ingredients
1 medium onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1/3 cup shredded cheddar cheese
Directions
Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted.
Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 198 calories, 13 g fat (9 g saturated fat), 44 mg cholesterol, 499 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein.

Chef Salad
butterflybugo77
8 cups greens, romaine, spring or whatever you prefer
6 ounces Oven Roasted Turkey Breast, Honey Ham, Roast Beef, cut into strips or any combination thereof
1 ripe avocado, peeled and sliced
2 hard cooked eggs, chopped or sliced
1 1/2 cups quartered tomatoes
3/4 cup thinly sliced cucumbers
Blue cheese crumbles, opt.
2 strips of crisp bacon, crumbled
Favourite Salad Dressing
Arrange ingredients on a salad plate or bowl; drizzle with dressing or serve dressing on the side.
Makes 2 Servings.

Lemon Dill Tilapia
thegeema
2 tilapia fillets (about 6 oz each)
2 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons fresh dillweed
1/4 teaspoon salt
Place fillets in a shallow baking dish. Sprinkle with lemon juice, oil, dill and salt. Turn fish to coat all sides. Marinate for 10 minutes.
Place fillets on lightly greased broiler rack placed over oven pan,
Broil under preheated toaster oven broiler for 10 minutes, or until fish flakes easily when tested with a fork.

Rye Muffins
thegeema
1/2 cup all-purpose flour
1/4 cup rye flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 to 1/2 teaspoon caraway seed
1/4 teaspoon salt
1 beaten egg
1/2 cup milk
2 tablespoon cooking oil
In a medium mixing bowl stir together the all-purpose flour, rye flour, brown sugar, baking powder, caraway seed and the salt. Make a well in the center of the dry ingredients; set aside.
In another mixing bowl combine the beaten egg, milk, and cooking oil. Add the milk mixture all at once to the center of the dry ingredients. Stir just until the dry ingredients are moistened (the batter should be lumpy).
Grease a muffin pan, fill the muffin cups 1/2 full with batter. Bake the muffins in a 350°F oven for 25 to 26 minutes or until golden. Remove muffins from pans. Serve warm.
Makes 5 muffins.

Vegetable Pilaf
thegeema
1/4 cup long grain rice
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
3/4 cup frozen mixed vegetables
2/3 cup water
1 teaspoon instant chicken bouillon granules
In a small saucepan, cook the uncooked rice and finely chopped onion in hot butter or margarine, stirring frequently, for 5 to 10 minutes or until rice is light brown and the onion pieces are tender but not brown.
Stir the mixed vegetables, water, and instant chicken bouillon granules into the rice mixture in the saucepan. Bring the mixture to boiling; reduce heat. Cover and cook the mixture about 20 minutes or until the liquid is absorbed and the rice and mixed vegetables are tender.
Makes 2 servings.
Source: BH&G Cooking for Two

Rhubarb Ice Cream
Thegeema/Source: BH&G Cooking for Two
Advance preparation time: 20 minutes
1 cup diced fresh or frozen rhubarb
1/4 cup sugar
2 tablespoons water
1 to 2 drops red food coloring (optional)
1 cup frozen whipped dessert topping, thawed
In a saucepan combine the fresh or frozen rhubarb, sugar and water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until rhubarb is tender. Remove from the heat. Stir in red food coloring, if desired. Cover and chill in the freezer for 10 minutes.
Fold the dessert topping into chilled rhubarb mixture. Spoon the rhubarb mixture into two 10-ounce custard cups. Cover and freeze overnight or until the ice cream is firm.
Makes 2 servings.

Bulgur-Stuffed Chops
Thegeema/Source: BH&G Cooking for Two
2 pork chops or 4 lamb chops, cut 1 inch thick
1/3 cup water
1/4 cup shredded carrot
2 tablespoons bulgur wheat
2 tablespoons chopped onion
1/8 teaspoon salt
2 tablespoons chopped cashews
1 tablespoon snipped parsley or 1 teaspoon snipped mint
Salt
Pepper
Fresh parsley or mint (optional)
Using a sharp paring knife, make a pocket in each chop, cutting from the fat side almost to the bone.
For stuffing, in a small saucepan combine the water, carrot, bulgur wheat, onion, and the 1/8 teaspoon salt. Cover and simmer for 20 to 25 minutes or until the vegetables and bulgur are tender. Stir in the cashews and the 1 tablespoon parsley or the 1 teaspoon mint.
Spoon an equal amount of the bulgur stuffing into the pocket of each chop. Skewer with wooden picks, if desired. Place the meat on rack of unheated broiler pan. Broil the stuffed chops 2 to 3 inches from heat for 10 to 12 minutes for pork OR 7 to 8 minutes for lamb.
Sprinkle with salt and pepper. Turn meat. Broil 10 to 12 minutes more for pork OR 7 to 8 minutes more for lamb. Sprinkle with salt and pepper. Garnish the chops with the parsley or mint, if desired.
Makes 2 servings

Zucchini Burgers on Rye
thegeema
1 slightly beaten egg
1/2 of a small zucchini, shredded (1/2 cup)
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound ground beef
Green goddess or creamy cucumber salad dressing
2 slices rye bread
1/2 cup alfalfa sprouts or shredded lettuce
2 tomato slices
In a medium mixing bowl combine the beaten egg, shredded zucchini, chopped onion, salt and pepper. Add the ground beef to the zucchini mixture; mix well. Shape the zucchini-meat mixture into two 3/4 inch patties.
Place the zucchini patties on rack of unheated broiler pan. Broil meat 3 to 4 inches from heat to desired doneness, turning patties once during the cooking period (allow about 10 minutes total time for rare, about 12 minutes for medium, and about 18 minutes for well done).
Spread the desired amount of green goddess or creamy cucumber salad dressing on each slice of rye bread. Top each slice with half of the alfalfa sprouts or shredded lettuce. Place on zucchini burger atop alfalfa sprouts or lettuce on each slice of rye bread, top each serving with a tomato slice.
Makes 2 servings

Creamy German Potato Salad
thegeema
2 small potatoes
2 slices bacon
2 tablespoons chopped onion
2 teaspoons sugar
1/2 teaspoon all-purpose flour
1/4 teaspoon salt
Dash pepper
1/4 cup water
1 tablespoon vinegar
1/4 cup dairy sour cream
Parsley sprigs (optional)
In a medium saucepan cook potatoes in boiling water about 25 minutes or until tender. Drain. Peel and slice the warm potatoes.
Meanwhile, in a 10-inch skillet cook the bacon until crisp. Remove and drain on paper toweling, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
Cook the onion in the reserved bacon drippings until tender but not brown. Stir in sugar, flour, salt and pepper. Add the water and vinegar all at once. Cook and stir until the mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat.
In a large mixing bowl gradually stir the onion mixture into sour cream. Add the sliced potatoes to the sour cream mixture in bowl. Add half of the crumbled bacon; light toss the mixture. Return the mixture to skillet. Heat through but do not boil.
Turn the warm potato mixture in a serving bowl. Sprinkle the remaining crumbled bacon atop. Garnish with parsley, if desired. Serve warm.
Make 2 servings

Shrimp Caesar
butterflybugo77
1 1/2 tablespoon(s) lemon juice, plus 4 lemon wedges for garnish
1 teaspoon Dijon mustard
1 1/2 anchovies, coarsely chopped, or 1 teaspoon anchovy paste,
1 clove garlic, coarsely chopped
1 tablespoon extra-virgin olive oil
1/4 cup grated Asiago cheese, divided
1/4 teaspoon(s) freshly ground pepper
4 cups chopped hearts of romaine
1/2 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen)
1/2 cup croutons, preferably home made
1. Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add 1/4 cup Asiago cheese and pepper; pulse until combined.
2. Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 2 plates, top with the remaining Asiago cheese and garnish with a lemon wedge.

Homemade Croutons
Posted by starshineeliz
I have a bag in the fridge that I just took out to munch on and I was thinking how so many people that I know have never even tried making homemade croutons. They are so easy!! And they add so much to your salads. I never buy store bought croutons any more.. there is NO comparison in the taste.
You can make them any flavours you like. I usually just add a conglomeration of spices. Start out by cubing your bread, any kind will do. I generally make pretty big cubes because we like big croutons. I've used white, wheat, leftover hamburger buns, French, anything. Then place it in a large mixing bowl and spray well with butter spray, tumbling the cubes with a spoon or your fingers. Then start sprinkling away with your spices. I usually use lots of garlic powder, parsley, Italian seasoning, salt and pepper. Tumble the bread crumbs as you sprinkle. Sometimes I use oregano, dry ranch dressing, dried onion flakes...you can use anything you like. When the bread cubes are well saturated and spiced up, spread them on a large cookie sheet and bake at 300 until they are browned and crunchy, stirring around every so often. Some people prefer to bake them at a lower temp for a longer period of time so they get really dried out, but I'm usually in too much of a hurry for that..LOL...

SLOW COOKER CHICKEN STEW FOR TWO
Beema
1 can condensed cream of chicken soup, undiluted
1 cup water
1/2 pound boneless skinless chicken breasts, cut into cubes
1 large potato, peeled and cut into 3/4 " cubes
2 medium carrots, cut into 1/4 " slices
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 teaspoon chicken bouillon granules
1/4 teaspoon poultry seasoning
Combine all ingredients in a 3 qt. slow cooker, cover and cook on LOW for 6 to 7 hours or until vegetables are tender.
Recipe is easily doubled.
I usually serve this stew with grilled cheese sandwiches. Or Toasted English muffins.

SHRIMP WIGGLE
thegeema
4 T butter or margarine
4 T flour
1/2 t salt
1/8 t pepper (optional)
1/2 t celery salt (optional – I never used)
2 C milk
2 C cooked shrimp (I used 2 – 3 cans small shrimp)*
1 C cooked peas
Crackers (like Ritz)
Melt butter and blend in flour, salt, pepper and celery salt. Add milk and cook until thickened, stirring constantly. Add shrimp and peas and heat thoroughly. Serve on crisp crackers. Serves 6.
If desired, omit celery salt and cook 1/2 cup diced celery in butter before adding flour and seasonings. Add 1 tablespoon diced pimiento or sprinkle freely with paprika. Original recipe called for a few drops of onion juice, but I never used.

Blackberry Cheesecake Dessert for Two
Pegg_KS
Prep Time: 20 Min
Total Time: 20 Min
Makes: 2 servings
INGREDIENTS
2 Pillsbury® Oven Baked frozen butterflake dinner rolls (from 20.3-oz bag)
1 egg, beaten
1 teaspoon granulated sugar
1/8 teaspoon ground cinnamon
3 oz cream cheese, softened
1 tablespoon powdered sugar
2 tablespoons whipping cream
1/4 teaspoon grated lemon peel
4 oz fresh blackberries or 1 cup Cascadian Farm® frozen organic blackberries, thawed, drained
DIRECTIONS
Heat oven to 350°F. Place frozen rolls on microwavable plate. Microwave uncovered on High 10 seconds; turn over and microwave 10 seconds longer.
Press and stretch each roll into 4-inch round with 1/4-inch-high rim around outer edge. Using fork, prick dough generously. Spray cookie sheet with cooking spray. Place rounds 2 inches apart on cookie sheet; brush surfaces with beaten egg.
In small bowl, mix granulated sugar and cinnamon; sprinkle over rounds. Bake 7 to 10 minutes or until golden brown. After 5 minutes, prick crust if it starts to bubble. Cool completely, about 10 minutes.
In same small bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, whipping cream and lemon peel. Spread half over top of each round; top with blackberries.
High Altitude (3500-6500 ft): Bake 10 to 13 minutes.

STUFFED SUMMER SQUASH
Beema
4 medium yellow squash
1/2 teaspoon salt
2 tablespoons butter or margarine
2 carrots, finely shredded
1/2 cup finely chopped green bell pepper
1 small onion chopped
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 cup freshly grated Swiss cheese
Cook squash and 1/2 teaspoon salt in boiling water to cover in a 2 qt. sauce pan 10 minutes. Drain and cool.
Cut the squash in half lengthwise. Scoop out pulp and reserve, leaving 1/4 inch shells.
Melt butter in saucepan over medium heat; add carrots, bell pepper, and onions and saute until crisp-tender. Add garlic salt, pepper, soy sauce and Worcestershire sauce; cook, stirring often until veggies are tender. Stir in reserve pulp.
Spoon mixture into shells, and place in a 13 x 9 inch glass baking dish.
Bake at 325° for 10 minutes. Sprinkle tops with grated cheese, and bake another 5 to 8 minutes.
You don't need a second side with this dish; and even folks who are not fond of squash rave about this concoction. Goes well with all meats.

Beef Tenderloin in Mushroom Sauce
Tastycook
1 tsp veg oil
4 tbsp butter or margarine
2 beef tenderloin steaks, about 1" thick
1/2 cup chopped fresh mushrooms
1 tbsp chopped green onions
1 tbsp AP flour
1/8 tsp salt
Dash pepper
2/3 cup beef broth
1/8 tsp browning sauce, optional
In a skillet, heat oil and 2 tbsp butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat is done as desired. Remove to a serving platter and keep warm. To pan juices, add mushrooms, onions and remaining butter; saute until vegetables are tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks. Serve immediately

COFFEE COOKIES
thegeema
1/2 C shortening
2/3 C sugar
2 T instant coffee
1 egg
3/4 C flour
1/4 t salt
1/2 t vanilla
1/2 C chopped nuts (optional) never used
Cream shortening and sugar until very light and fluffy. Add other ingredients. Arrange by teaspoonfuls on greased and floured cookie sheet. Bake 350°F while edges are firm and top is dry about 12 minutes. Remove from pan immediately (reflour pans every time). Makes 36 cookies

Chicken Pomodoro
buffetfan
2 boneless, skinless chicken breast cutlets
Salt & Pepper
All purpose flour
Non-stick spray
2 tbsp vegetable oil
1/4 cup vodka
1/2 cup chicken broth
2 tbsp fresh lemon juice
1/2 cup chopped tomato
2 tbsp heavy cream
1/3 cup sliced scallions
Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with non-stick spray, add oil and heat over medium heat.
Saute cutlets on both sides. Transfer cutlets to a platter; pour fat from pan.
Deglaze pan with vodka, away from heat; return to heat and cook until nearly evaporated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
Stir tomato and cream into sauce. Heat through; pour over cutlets.
Garnish with scallions.
2 servings.

CAPRESE CHICKEN WITH BACON
Beema
8 bacon strips
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese
Place bacon in an ungreased 15 x 10 x 1 inch baking pan. Bake at 400° for 8 to 10 minutes or until just partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13 x 9 inch glass baking dish, brush with oil and spinkle with sale and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese and bake another minute longer or until melted.

ASPARAGUS & BRIE SOUP
Tasty
1/3 cup butter
1/2 1b asparagus
1/4 cup flour
3 cups chicken broth
1/2 cup sweet white wine
1 cup heavy cream
1/2 cup brie, rind removed
In a saucepan, heat the butter, add the asparagus and saute until tender. Stir in the flour, reduce heat and cook for 2 minutes. Add the broth, wine and cream; bring to a boil, reduce the heat and simmer for 10 minutes. Puree in the blender, then reheat. Stir in the cheese, simmer for 5 more minutes. Serve very hot.

TOMATO CHEESE TOAST
Beema
4 (1/2 " thick Italian bread slices
1 tablespoon dry white wine
1 tablespoon Dijon mustard
4 (1 oz) mozzarella cheese slices
1 medium tomato, sliced
1/2 small onion, thinly sliced
1 tablespoon chopped basil
1 teaspoon black pepper
Place the bread slices on a lightly greased baking sheet. Broil 5 inches from the heat (with the electric oven door partially open) 30 seconds on each side or until lightly toasted.
Brush each side of each bread slice with wine. Spread with mustard on one side, then top with cheese, tomato and onion. Sprinkle with basil and pepper. Broil 2 minutes.
Variations: Substitute mayo for the mustard. Add a thin slice of deli ham. Sprinkle with lemon pepper, omitting the basil and black pepper.

EASY OVEN PORK CHOPS PARMESAN
jdawn
1/4 C (1/2 Stick) margarine or butter
1/4 t pepper
1 c coarse saltine cracker crumbs
3 T. Parmesan cheese (Kraft)
1 egg, beaten
2 T. Milk
1/2 t salt
4 pork chops
Preheat oven to 325°, place margarine in pan in oven to melt. On wax paper combine crumbs, cheese, salt and pepper. In a shallow bowl or pie pan, blend together egg and milk. Coat pork chops with crumb mixture, dip in egg mixture, and again in crumb mixture. Place in baking pan. Bake 30 minutes. Turn carefully and bake an additional 30 minutes or until done.
I line my pan with Reynolds no stick foil and then there is no pan to scrub

Creamy Coconut Fruit Salad
thegeema
This recipe is a healthier version of “ambrosia” fruit salad. It’s only sweetener is the fruit. And it is so easy – only five ingredients!
3 whole large ripe bananas, or enough to make about 1 cup
1 cup sour cream
1 cup desiccated (dried, unsweetened) coconut
1 can (20 oz.) pineapple chunks (in juice, not syrup, if possible)
1 can (15 oz.) mandarin oranges (in juice, not syrup, if possible)
1. Slice the bananas into a large bowl. Add the remaining ingredients and gently stir. If the salad seems wet, add more coconut.
2. Let the salad chill in the refrigerator until serving, about half an hour.

Creamy Coconut Fruit Salad for 2
1 whole large ripe bananas, or enough to make about 1 cup
⅓ cups sour cream
⅓ cups desiccated (dried, unsweetened) coconut
⅓ cans (20 oz.) pineapple chunks (in juice, not syrup, if possible)
⅓ cans (15 oz.) mandarin oranges (in juice, not syrup, if possible)
1. Slice the bananas into a large bowl. Add the remaining ingredients and gently stir. If the salad seems wet, add more coconut.
2. Let the salad chill in the refrigerator until serving, about half an hour.

Chicken Caesar Salad
Tasty
Ingredients
2 boneless skinless chicken breast halves (1/2 pound)
2 teaspoons olive oil
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 teaspoon garlic salt, optional
1/4 teaspoon pepper
1/4 teaspoon paprika
4 cups torn romaine
1 small tomato, thinly sliced
Creamy Caesar salad dressing
Caesar salad croutons, optional
Directions
Brush chicken with oil. Combine basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken. Grill, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
Arrange romaine and tomato on plates. Cut chicken into strips; arrange over salads. Drizzle with dressing. Sprinkle with croutons if desired. Yield: 2 servings.

Blueberry Cake Cups
tasty
Ingredients
1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
Dash salt
1/4 cup milk
1 tablespoon butter, melted
1 cup blueberries, divided
Directions
In a small bowl, combine flour, sugar, baking powder and salt. Stir in milk and butter just until moistened. Divide half of the berries between two greased 10-oz. custard cups. Top with batter and remaining berries. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 264 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 247 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g protein.

Meatballs and Tomato Gravy
kytraveler
1 lb Ground Beef
1/ 2 C uncooked rice
1 scant tsp salt
Dash of pepper
Dash of oregano- optional
Instant onion flakes- optional
2 Tbls Catsup
½ C sweet milk (reg milk)
1 slice of white bread
1 C Tomato soup
8 oz can Tomato sauce
2 Tbls flour
Soak bread slice with milk. Mix first seven ingredients and then add soaked bread. Mix thoroughly and form into large meatballs ( approx 12 silver dollar sized). Brown meatballs lightly and drain. Lower heat and add tomato soup, 1 can of water and tomato sauce. Additional catsup and Worcestershire sauce gives additional flavour to gravy. Add meatballs to gravy and simmer on low for 45 minutes to 1 hour. Remove meatballs. Use flour and a Tbl of water to make a paste and add this mixture to thicken gravy. Add the meatballs to gravy to keep warm.
Serve with rice or your favourite pasta.
I have used cooked rice and uncooked rice in this recipe so either will work. The leftovers are almost better than the first meal.

Pretty Pepper Soup
Tasty
Ingredients
1 bacon strip
1 large sweet red pepper, chopped
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/8 teaspoon paprika
3 to 4 drops hot pepper sauce
Dash cayenne pepper
1 cup chicken broth, divided
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup heavy whipping cream
1/4 teaspoon salt
Chives and additional chopped red pepper, optional
Directions
In a large skillet, cook bacon until crisp. Remove to paper towel to drain. To the drippings, add the red pepper, onion and garlic; saute until onion is tender, about 4 minutes. Stir in the tomato paste, paprika, hot pepper sauce and cayenne until well blended. Add 1/4 cup broth. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool for 10 minutes. Puree in a blender; set aside.
In a large saucepan over low heat, melt butter. Stir in flour; cook and stir for 2 minutes or until thickened. Gradually add remaining broth; bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat to low.
Gradually stir in cream and salt. Add puree; heat through. Crumble bacon over top. Garnish with chives and red pepper if desired. Yield: 2 servings.
Nutrition Facts: 1 serving (1 cup) equals 382 calories, 35 g fat (20 g saturated fat), 104 mg cholesterol, 933 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.

Easy Mexican Skillet
marineMom
1/2 lb bulk pork sausage
1/4 cup chopped green pepper
2 Tbs chopped onion
1/2 cup uncooked macaroni
1 tsp sugar
1/2 tsp chili powder (to taste)
1/4 tsp salt
1 can tomato sauce, (8 oz.)
1/4 cup sour cream
3/4 cup water
Lightly brown meat in 8" skillet. Add onion and green pepper. Cook 5 minutes or until onion and green pepper are soft; drain off fat. Stir in macaroni, sugar, chilli powder, salt, tomato sauce, and water. Cover and simmer 15-20 minutes, stirring occasionally. Blend in sour cream. Heat through but do not boil.
Serves 2.

WATERMELON GLAZE (for chicken)
Beema
1 small watermelon, divided
1 12oz. jar apple jelly
Juice and zest from one small lime
2 teaspoons red chile flakes
1 teaspoon jalapeno hot sauce
Cut the melon in half. One half will be served with the meal, so put that half, covered, into the fridge.
Cut the remaining half from the rind, and into chunks, for about 4 cups of fruit. Put into a juicer or blender, until nearly smooth. Pour mixture into a fine mesh sieve over a bowl; discard solid bits and seeds. Reserve one cup of the juice (drink or freeze the rest)
In a small saucepan melt the jelly over low heat, stirring often so it doesn't burn. Stir in 1 cup watermelon juice, the lime juice, and the zest. Add the chile flakes, jalapeno hot sauce and just a pinch of salt. Mix and taste, adjust.
Glaze is applied to chicken after grilling for 25 minutes or so, then grill another 25 minutes. These times are for indirect heat.

RUB FOR STEAK
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon chipolte chile powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Mix ingredients. Brush steaks with olive oil, then season evenly with the rub, let stand 30 minutes before grilling.
Buffetfan, one of our Taste of Home Field Editors, writes a periodic article our local newspaper, reviewing cook books, and today's paper has a review of "Cooking for Two 2010," by the editors of America's Test Kitchen, in which she says: "If you're looking for new and exciting recipes for two, you really won't find them here. There are a few interesting recipes, but this book focuses on paring down familiar recipes (from other cookbooks)." It seems to me that we, as cooks preparing for food for two, are looking for recipes that are EASILY made for two people, without having a lot of half cans of this or that left over.

Strawberry Rhubarb Strudel
charlesR
Active Time: 20 Minutes
Total Time: 1 Hour
Yield: 2 servings
RECIPE INGREDIENTS
1 cup sliced fresh strawberries
1/2 cup thinly sliced fresh or frozen (not thawed) rhubarb
2 tablespoons plus 1/2 teaspoon sugar, divided
2 teaspoons whole-wheat flour
2 teaspoons instant tapioca
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
5 sheets (9-by-14-inch) phyllo dough, thawed according to package directions (see Tip for Two)
5 teaspoons walnut oil or canola oil
DIRECTIONS
Preheat oven to 375°F. Coat a baking sheet with cooking spray.
Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl.
Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a sheet of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work). Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you. Starting at the center and working toward the edges, lightly brush the sheet with oil. Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo.
Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides. Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder. Roll up firmly but not too tightly, to allow a little room for expansion.
Brush the strudel with oil and sprinkle with the remaining 1/2 teaspoon sugar. Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down. Poke several steam vents in the top using the tip of a sharp knife.
Bake the strudel until golden brown, 30 to 35 minutes. Cool on the pan for 10 minutes before serving.

Old Fashioned Fruit Crumble
charlesR
Active Time: 10 Minutes
Total Time: 40 Minutes
Yield: 2 servings
RECIPE INGREDIENTS
1 1/4 cups fresh or frozen fruit (see note)
1 1/2 teaspoons sugar
4 teaspoons all-purpose flour, divided
1 1/2 teaspoons orange juice
1/4 cup old-fashioned oats
3 tablespoons chopped almonds
4 teaspoons brown sugar
Pinch of cinnamon
1 tablespoon canola oil
DIRECTIONS
Preheat oven to 400 degrees F.
Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice. Divide between two 6-ounce ovenproof ramekins. Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.
Note: Feel free to mix and match. Blueberries, blackberries, diced peaches, plums or any favourite.

Chocolate Peanut Grahams
BobbiJoAZ
2 cinnamon graham crackers (5" X 2 1/2" each)
2 tablespoons creamy peanut butter
1/2 cup chocolate chips
1 1/2 teaspoons shortening
Break each cracker where it is scored to make 4 pieces. Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the crackers into the chocolate. Place on wax paper-lined pan. Refrigerate until set. Yield: 4 treats.

Banana Mutt Cookies Recipe
Thegeema/American Pet Food
1 1/2 cups ripe mashed banana
1/2 tsp vanilla
3 cups oats
1/2 cup chopped peanuts
1/4 cup applesauce
Preheat oven to 350 degrees. Mix all ingredients together thoroughly.
Drop spoonfuls of the mixture onto an ungreased baking sheet, and press flat with fork. Bake for approximately 15 minutes, then cool on a rack before serving. Store in an airtight container. Makes about 20 doggie pleasures.

FUDGY PEANUT BUTTER CAKE
beema
3/4 cup sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/3 cup milk
1/4 cup peanut butter
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
2 tablespoons baking cocoa
1 cup boiling water
Vanilla Ice Cream
In a bowl, combine 1/4 cup sugar, flour and baking powder. In another bowl, combine the milk, peanut butter, oil and vanilla; stir into dry ingredients just until combined. Spread evenly into a one and one half qt. slow cooker coated with cooking spray.
In a bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker, but DO NOT STIR. Cover and cook on high for 1 1/2 to 2 hours or until a toothpick inserted near the center comes out clean. Serve warm with the ice cream

Russian Dressing for Reubens
Beema
1 cup mayo
1/4 cup Chili sauce
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley
1 teaspoon grated onion
salt and pepper to taste
Combine all ingredients, and store in refrigerator for up to two weeks.

Grilled Reuben Sandwiches (makes 2 sandwiches)
1 tablespoon butter, softened
4 slices rye or pumpernickel bread (*)
1/4 cup Russian dressing
1/2 cup sauerkraut, drained, rinsed, and squeezed dry
1/4 pound thinly sliced Swiss cheese
1/3 pound thinly sliced corned beer
Prepare sandwiches on a sheet of waxed paper or parchment, buttering one side of each bread slice, then spread dressing, on non-buttered sides, and layer the rest of the ingredients on one side, cover with the second slice of bread.
Depending on your method of making grilled sandwiches, either two-sided grill, stove top or broiling in the oven, grill for 3 to 4 minutes or until bread is browned and cheese is melting.

MEATBALLS WITH SPAGHETTI SAUCE
Sauce:
1/2 cup chopped onion
1 clove minced garlic
3 tbsp olive oil
1-28 oz can whole tomatoes
1-8 oz tomato sauce
1-6 oz tomato paste
1/2 cup water
1 tsp basil
3 tbsp parsley
2 tsp salt
1/4 tsp pepper
In large pot heat oil and add onion and garlic, cooking until onion is transparent. Add whole tomatoes, sauce and paste, stir and simmer for 15 minutes. Add the rest of the ingredients and simmer while you make and cook the meatballs, stirring occasionally.
Meatballs:
3/4 lb ground beef
1/4 lb ground pork
1 cup fresh bread crumbs
1/2 cup Parmesan cheese
1 tbsp parsley
1/4 tsp garlic salt
1 1/2 tsp salt
1/4 tsp pepper
2 eggs
1/2 cup milk
oil to brown
Mix all ingredients together in a large bowl. Form into balls and bake at 350F for 1 hour or until done. Add to sauce.

French Onion Soup
BobbiJoAZ
1 tsp. beef bouillon
1 Tbsp. brown gravy mix
1 tsp. dried onion flakes
3/4 tsp. sugar
1 tsp. chopped sun-dried tomatoes
1/2 tsp. dried parsley flakes
1/4 cup dried cubed bread ( approximately 1/4" cube)
In a small bowl, combine beef bouillon, brown gravy mix, dried onion flakes, sugar, chopped sun-sried tomatoes and dried Parsley flakes. Mix well and place in small ziplock bag and seal. Place sealed bag in mug. In a separate ziplock bag, place dried, cubed bread. Place bag in mug wih other bag.
Decorate mug and attach a gift tag with the following directions on how to prepare the soup.
French Onion Soup Mix
1 cup water
2 Tbsp. shredded Mozzarella cheese
Preheat oven (toaster oven perhaps?) Place contents of bag containing sun dried tomatoes in mug. In a small saucepan, place water. Bring water to a boil and pour over ingredients in mug. Let mixture sit for 5 minutes. Top soup with bread cubes from other baggie and the shredded mozzarella cheese. Bake in oven for 6 to 10 minutes, until cheese is melted. Or, If desired, mug can be placed under broiler for 4 to 5 minutes, until cheese is bubbly and begins to brown.

TRADITIONAL BARBECUE SAUCE
Beema
1 cup vinegar
2 tablespoons granulated sugar
2 tablespoons Worcestershire sauce
1/2 cup catsup
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/8 teaspoon pepper
1 mince clove garlic
Combine ingredients in a saucepan, cover and simmer for 15 minutes. May be stored in the refrigerator for up to two weeks.

COLD ITALIAN TOMATOES
Beema
2 tomatoes, sliced
3 tablespoons olive oil
1/8 teaspoon hot sauce
1/2 teaspoon Italian seasoning
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
1 teaspoon coasely ground pepper
Arrange tomato slices in a shallow glass pie plate or baking dish. Whisk together the oil, hot sauce, Italian seasoning, and drizzle over the tomatoes. Sprinkle with basil, cheese and pepper. Cover tightly, and chill 8 hours. Serve on a bed of lettuce.

Mayo OH My OH Mayo without fresh eggs
Beema
2 1/2 tablespoons white wine vinegar
1/4 cup egg substitute
1 1/2 tablespoon coarse-grained mustard
1/2 to 3/4 teaspoon salt
1/2 teaspoon pepper
2/3 cup vegetable oil
Process first 5 ingredients in a blender until smooth, stopping to scrape down side. With blender running, add oil in a slow, steady stream, blending until thickened. Makes 1 cup. Store in refrigerator.

Chicken pot pie
Beema
1 2/3 cups frozen mixed vegetables (*)
1 cup cut-up cooked chicken
1 can (10.3.4 oz) condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg
(Options: also add black pepper, a bit of oregano, and garlic powder)
Heat oven to 400°. Mix vegetables, chicken and soup in an ungreased 9" pie plate . Stir together remaining ingredients with a fork until well blended, Pour over chicken mixture. Bake 30 minutes or until golden brown. Let stand 5 minutes. Poke holes in crust to allow steam to escape before cutting.

CHICKEN AND WAFFLES (serves four)
Beema
1 tablespoon fresh Italian parsley (coasely chopped)
1/2 lb cooked chicken tenders, cut into bite-sized pieces
4 multigrain waffles
4 slices sharp cheddar cheese
1/2 cup prepared chicken gravy
2 teaspoons Tabasco Chipolte pepper sauce (optional)
Preheat oven to broil. Broil waffles 30 seconds on each side to lightly toast. Place cheese on waffles, top with chicken.
Spoon 2 tablespoons gravy over chicken on each waffle. Broil 1 - 2 minutes or until cheese melts and chicken is hot.
Sprinkle with parsley and pepper sauce.

Chocolate Pudding Cake
Tasty/Cooking for 1 or 2
2 Servings
Prep: 10 min. Bake: 25 min.
Ingredients
1/2 cup biscuit/baking mix
2 tablespoons sugar
2 teaspoons baking cocoa
3 tablespoons milk
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons brown sugar
1 tablespoon baking cocoa
1/2 cup boiling water
Ice cream or whipped cream, optional
Directions
In a small bowl, combine the baking mix, sugar and cocoa. Stir in milk and vanilla. Spoon into two greased 8- or 10-oz. custard cups.
For topping, combine the brown sugar and cocoa in a bowl. Stir in boiling water. Pour over batter. Bake at 350° for 25 minutes or until a toothpick inserted in the cake layer comes out clean. Top with ice cream or whipped cream if desired. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 277 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 397 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.