Spicy Pecan Salad

1 heart of romaine lettuce

red onion

1/8 cup crumbles blue cheese

2 oz. spicy pepper pecans (chopped)

4 teaspoons raspberry vinaigrette (per serving)

Toss romaine lettuce with raspberry vinaigrette and divide evenly on salad plates. Slice red onion paper−thin and layer to taste on top of the greens. Sprinkle with blue cheese crumbles and spicy pepper pecans to taste.

Spicy Pepper Pecans:

2 oz. or 1/2 cup of chopped pecans

3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper

Rinse pecan pieces to dampen. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss until thoroughly coated. Spread evenly on cookie sheet then place in preheated 400F oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans. Remove and let cool.

Strawberry Daiquiri Cake

Cake

1 package Betty Crocker® SuperMoist® white cake mix

1 ¼ cups water

1/3 cup vegetable oil

3 eggs (including yolks)  

1 box (4-serving size) strawberry-flavored gelatin

1 tablespoon grated lime peel

1 to 2 teaspoons rum extract

Lime Frosting

1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

2 teaspoons grated lime peel

Garnish with 8 fresh whole strawberries

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, water, oil, eggs, gelatin, 1 tablespoon lime peel and the rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Stir 2 teaspoons lime peel into frosting. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves

Makes 15 servings

Betty Crocker Mojito Bars

3 tablespoons light rum or 1 1/2 teaspoons rum extract plus 3 tablespoons water                                

16  fresh mint leaves, chopped

3/4 cup butter or margarine, softened

1/2 cup powdered sugar

2 cups Gold Medal® all-purpose flour

4 eggs

1 1/2 cups granulated sugar

1/4 teaspoon salt

2 teaspoons grated lime peel

2/3 cup fresh lime juice (from 6 limes)

2 to 3 drops green food color, if desired

2 tablespoons milk

1 tablespoon powdered sugar

 

In small bowl, combine rum and chopped mint. Set aside.

Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.

Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.

Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.

Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerate

Makes 24 bars

Copy Cat Recipe - Olive Garden Eggplant Parmigiana

Olive Garden Eggplant Parmigian

2 Eggplants; peel; slice 1/4" circles

Flour
Oil
Seasoned salt

1 lb. jar meat−flavored Prego

1/4 cup grape jelly
14 oz. can sliced−style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese

Moisten eggplant (milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt.

When fork tender and golden brown transfer to a 9 X 13 X 2 pan.

Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.

SAUCE−Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil.

Spread mozzarella cheese over eggplant, then add sauce. Top with parmesan cheese and return to oven for 5−10 minutes to melt mozzarella. Serve immediately.

Green Goddess Dressing

2 oz. can anchovy fillets

1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream

2 Tbls. tarragon vinegar

1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.

Tennessee BBQ Sauce

1 Cup Catsup

1/2 Cup Vinegar

1/4 Cup Worcestershire sauce

2 Cup Water

1 Onions, chopped

1/2 Cup Brown sugar

1 Teaspoon Celery seed

1/2 Teaspoon Salt

Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.

Foods with Healing Powers

Great article on super foods....

12 Foods With Super-Healing Powers

 

 

 

Copy Cat Recipe - Applebee's Oriental Chicken Salad

Salad:

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

oil for frying

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

Dressing:

3 tablespoons honey

1 1/2 tablespoons rice wine vinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.

Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

Preheat oil over medium heat.

Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Chili's Monterey Chicken

1 boneless skinless Chicken Breast
2 tsp. Barbeque sauce

2 slices of well crisped Bacon

1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Steak Sauce Recipe - A1

1/2 Cup Orange Juice

1/2 Cup Raisins

1/4 Cup Soy Sauce

1/4 Cup White Vinegar

2 Tbsp Dijon mustard

1 Tbsp Bottled Grated Orange Peel

2 Tbsp Heinz Ketchup

2 Tbsp Heinz Chili Sauce

1. Bring to a boil for 2 minutes stirring.

2. Remove from heat. Allow to cool to lukewarm.

3. Put mixture in a blender till it is pureed. Pour in bottle.

4. Cap tightly and refrigerate to use within 90 days.

Copy Cat Recipe - Cheesecake Factory Key Lime Cheesecake

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.

Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.

Cracker Barrel Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar cheese
1 tsp. salt
1/4 tsp. pepper

2 cups crushed cornflakes
1/4 cup melted butter

Defrost hashbrowns. Combine the next 7 ingr. and mix with hashbrowns. Put all in a 3 qt. casserole. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350 for about 40 min.