Orange Syrup

Another favorite syrup! YUM! This also turns out okay reducing the sugar and butter content.
1/2 c. butter
3/4 c. sugar
1/2 c. orange juice concentrate

Heat almost to boiling.

Cinnamon Syrup

Remember Mom's cinnamon syrup? Mmmmm!

1 c. sugar
1/2 c. corn syrup
1/4 c. water
1/2 to 3/4 tsp. cinnamon
1/2 c. evaporated milk

Combine sugar, corn syrup, water and cinnamon. Boil over medium heat stirring constantly. Cook and stir for 2 minutes more. Cool for 5 minutes removed from heat. Stir in evaporated milk. Makes 1 2/3 cups.

Beef and Cheese Bread

- 2 3/4- 3 cups flour
- 1 pkg yeast
- 3/4 cup warm water
- 1 tbsp sugar
- 3 tbsp butter (divided)
- 1/2 tsp salt
- 1/2 tsp garlic salt (or garlic bread sprinkle)
- 2 eggs
- 3 pkg beef wafer meat
- grated cheese

Combine water, 2 tbsp butter, sugar and salt and heat until butter melts. Add eggs and yeast; mix 1 minute. Add 1/2 flour and mix 3 minutes. Stir in enough flour to make a nice dough; cover and let rise 10 minutes. Roll into a rectangle (just smaller that a cookie sheet pan), cover with 1 tbsp melted butter and garlic salt. Layer meat, cheese, meat cheese. Roll up, tucking ends in and sealing open edges with a little water. Cover, place in oven at 250 deg. for 1 minute then turn off oven. Open door and let dough double in size. Remove bread and preheat oven to 375 deg. and bake for 25-30 minutes. Top with a little melted butter if desired.

Recipe makes about 1 french bread-sized loaf. My family usually doubles the recipe for 2 loaves. We always loved this as kids and Nate and I still enjoy it.

German Pancakes

Melt in oven at 450 degrees..............5 tbsp butter placed in a 9x13" dish (watch closely, it will burn)

Beat together.......................................6 eggs
1 cup milk
1 cup flour
1/2 tsp salt

Pour batter into melted butter, bake at 450 degrees for 15 minutes.

My family would always have this for breakfast every Christmas. It was my oldest sister's favorite breakfast so whenever I have this I think of what she might like today if she was still here.

Food for (Positive) Thought

• Low-fat, low-protein, high-carbohydrate snacks are good for chasing away the blues.
• Try air-popped popcorn or whole-wheat bread with honey.
• To ward off depression, go for fish. Omega-3 fatty acids are reputed to ease mood swings.
• Fight stress with high-fiber foods, such as apples, pears, olives, beets, squash, zucchini, asparagus, spinach, lentils, beans, tofu, barley, brown rice, buckwheat, and couscous.
• Drink water for a quick pick-me-up. Regular hydration will keep you from feeling fatigued, and it can also help you burn calories.

Beef and Cheese Manicotti

1, 8 oz package manicotti
1/2 lb lean ground beef
1/2 c finely chopped onion
2 cloves garlic, minced
1, 15 oz container fat free ricotta cheese
1 c shredded mozzarella cheese, divided
1 egg white
2 T finely chopped parsley
1/2 tsp kosher salt
1/2 tsp pepper
1 1/2 c marinara sauce

Cook manicotti according to package directions. Drain and set aside. Cook ground beef, onion and garlic until meat is browned; drain and let cool slightly. Combine ricotta cheese, 1/2 c mozzarella cheese and next 4 ingredients in a large mixing bowl. Stir in the meat mixture and set aside. Preheat oven to 350 degrees. Spoon 1/2 c marinara sauce in a lightly greased 9X13 inch baking dish. Fill manicotti shells with the meat mixture and arrange in a single layer in prepared dish. Spoon the remaining sauce over the top and sprinkle with remaining mozzarella cheese. Bake 30 minutes or until sauce bubbles and is heated through. Let stand 5 min before serving.

Banana Brownies

I made these for dessert after dinner tonight...DIVINE! This is now one of my favorite brownie recipes!

3/4 cup butter (soft)
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 t vanilla
2 ripe bananas (mashed)
2 cups flour
2 t baking powder
1/2 t salt
chocolate chips (I did about 1/4 of a bag or a little more)

mix everything together and bake at 350 degrees for 25 minutes.let cool and enjoy (don't overbake -- they look a bit "undone" sometimes)

Chicken Spaghetti

This is a little on the spicy side because of the Ro-Tel tomatoes, but it's delicious!  If you used Healthy Request on the Cream of Chicken soups and reduced fat Velveeta, this would be an even healthier dish.

1 med onion, chopped

1 green pepper, chopped

1 c celery, chopped

1 small can Ro-Tel Tomatoes

2 cans Cream of Mushroom or Chicken or Celery Soup

1 can mushrooms (optional)

1 lb. Velveeta cheese, cubed

1 3-4 lb. chicken, cooked and cubed (save broth)

1 8-10 oz pkg. spaghetti noodles

salt and pepper to taste

Saute onion, green pepper and celery in 2 T butter, or steam these three ingredients in a small amount of water in the microwave and save fat and calories!  Add next 6 ingredients and simmer 25 minutes.

Cook spaghetti in chicken broth used to stew chicken.  A faster method would be to cook 3 or 4 chicken breasts and use a can of chicken broth to cook the spaghetti in.  Even faster, buy a cooked rotisserie chicken from the grocery store, and again use a can of chicken broth for the cooking of the spaghetti.

Combine all ingredients and pour into a 9X13 casserole dish.  Bake 20 min at 300 degrees.  Serves 8-10.

Note:  For a family of 4, divide into 2 casserole dishes and freeze one for another meal.

Strawberries and Cream Dessert Squares

I love strawberries

Prep Time:30 min
Start to Finish:2 hr 30 min
Makes:20 servings

Crust

1pouch Betty Crocker® sugar cookie mix

1/2cup butter or margarine, softened
1egg

Filling
1cup white vanilla baking chips (6 oz)
1package (8 oz) cream cheese, softened

Topping
4cups sliced fresh strawberries
1/2cup sugar
2tablespoons cornstarch
1/3cup water
10to 12 drops red food color, if desired

1.Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.

2.In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3.In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Avocado Waldorf Salad

I love avocados and waldorf salad! This is very yummy and since I'm the only one who appreciates it in my house, I get to eat it all!

3 medium apples
1 large stalk celery, minced
1 T raisins or dried cranberries
1 recipe Avocado-Yogurt Dressing (see below)
1/4 c chopped walnuts

Cut apples into bite-sized chunks and add to medium bowl. Add celery and raisins or cranberries and toss. Add dressing and stir gently until everything is nicely coated. Serve topped with the walnuts.

Avocado-Yogurt Dressing
(Tip: the acid from the fruit juice helps the avocado stay green longer!)
1/4 c orange juice
1 T lemon juice
1 small avocado or 1/2 large one
1/2 c plain nonfat yogurt
1 T light-colored honey
pinch of salt
up to 1/2 tsp grated lemon or orange zest (optional)

Combine orange juice and lemon juice in medium sized bowl. Scoop out avocado and add to the juice. Mash with a fork until very smooth. Use a small wisk to beat in yogurt and honey. Add salt to taste, and some citrus zest if you like. Transfer to container with tight-fitting lid and chill until serving time.

Baked Vanilla-Cinnamon-Coated Nuts

If you love nuts, and nut mixes - heaven awaits you!

2 large eggs

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp salt

1/3 c granulated sugar

5 cups raw, unsalted nuts in large pieces (any combination of whole almonds, cashews, walnuts, and or pecan halves)

Preheat oven to 300 degrees.  Generously spray a baking sheet with nonstick spray.  Break eggs into large bowl and beat well.  Add vanilla, cinnamon, salt and sugar and beat until blended.

Add the nuts and stir until they are thoroughly moistened.  Let stand 5 minutes.

Transfer the nuts, plus any remaining liquid, to the baking sheet, and spread them out into a single layer.  Bake on the center rack for 15 minutes, then use a spatula to scrape the nuts and their coating from the bottom of the baking sheet, and redistribute them in a single layer on the sheet.  (This helps them to cook more evenly.)

Bake another 15 minutes, then remove from the oven.  If your taste runs sweet, you can sprinkle the nuts with 1 to 2 teaspoons additional sugar while they are still hot.

Let the nuts cool completely then transfer them to a Tupperware or similar container with a tight-fitting lid.

Caramel Rolls

It's a Larson tradition to have these rolls for dinner, along with a good beef stew.  It's an entire dinner, including dessert, for dinner! (See Nancy's Stew on this blog.)

18 frozen Rhodes Rolls

2/3 c brown sugar

1 small pkg. 'cook and serve' vanilla pudding (not instant)

2 tsp. cinnamon

1/2 c melted butter

1 c nuts (optional)

raisins (optional)

Layer frozen rolls in the bottom of a bundt cake pan.  Mix dry ingredients and sprinkle over rolls. Pour melted butter over top.  Put Saran Wrap over the bundt pan so the rolls don't dry out, and let raise.  Takes 7-8 hours depending on the temp of your house.  This also works well overnight.  Preheat oven to 325 degrees and bake for 30-35 min, or until tops are a deep rich brown.  Turn over onto plate and enjoy!

Lazy Lasagna

This is so fast to make, and really good for a crockpot lasagna! It makes A LOT.  I usually 1/2 the recipe for our family.

1 lb. ground beef
12 oz package egg noodles
32 oz jar spaghetti sauce, your choice of flavor
8 oz. mozzarella cheese, shredded
16 oz. cottage cheese

Brown ground beef - drain fat. While beef is browning, cook noodles in saucepan according to directions. Drain and return noodles to saucepan. Stir spaghetti sauce into browned and drained ground beef. Stir mozzarella and cottage cheeses into cooked noodles. Layer 1/3 of the sauce with ground beef into the bottom of the crockpot. Top with 1/2 of the noodles and cheeses. Layer in 1/2 of the remaining sauce with ground beef, followed by all the remaining noodles and cheeses. Top with the rest of the sauce. Cover and cook on low 3-4 hours.

Heavenly Lemon Mousse

Who doesn't enjoy a refreshing dessert to cap off a nice dinner?

This delicious concoction certainly fills the bill!
Makes 6 servings (1/2 cup each)

Ingredients: 6 egg yolks

2 whole eggs

3/4 cup Splenda® or sugar substitute

1 tablespoon lemon peel (from 1 large lemon)

1/2 cup fresh lemon juice (from 2 lemons)

1 1/2 cups South Beach Diet®-approved whipped topping

Instructions:

1. In medium stainless steel saucepan over medium heat, combine yolks, whole eggs, Splenda®, peel, and juice. Cook 4 minutes, whisking constantly, until thickened to a custard consistency.
2. Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes). Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.

Nutritional Information: 136 calories5 g protein10 g carbohydrates 0 g fiber8 g total fat (4 g saturated fat)275 mg cholesterol32 mg sodium

Wrap it up

Delicious, good-for-you sandwich to take anywhere.

This sandwich is full of high-quality protein and essential nutrients like omega-3 fatty acids, vitamins A and C, and iron to keep your energy levels up so you don’t hit that afternoon slump.

Chicken Caesar WrapMost of us know how unhealthy Caesar salads can be for us, but have no guilt with this Chicken Caesar Wrap! Fat-free Caesar dressing, chive cream cheese and mayo add a rich taste without the saturated fat, plus this sandwich is a breeze to make and tastes great for lunch.

Serves 1

1 cup carrot, grated

1 cup romaine lettuce, sliced

2 tablespoons fat-free Caesar dressing

2 tablespoons parmesan cheese, grated

1 each (10-inch) tortilla

2 tablespoons fat-free onion chive cream cheese

5 slices low-fat sliced chicken luncheon meat

In a medium sized bowl, combine the carrot, romaine, cheese and dressing.Set aside. Place a tortilla on a flat work surface and spread with the cream cheese covering the outer edges (this will help keep the wrap sealed). Lay the slices of chicken along the center, overlapping evenly, from the left edge to the right edge of the tortilla. Repeat with the salad mixture. Roll it up tightly. Try to keep bits of the mixture off the upper edge so the cream cheese layer can paste onto the tortilla to seal. Wrap again in plastic wrap and let rest for 15 minutes before serving.

Nutritional value per serving:Calories: 337Fat: 6 gramsProtein: 36 gramsCarbs: 38 gramsFiber: 5 grams

Bistec Encebollao

Bistec EncebollaoEasy as 1-2-3

2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic dash dried oregano leaves

2 large white onions, sliced in rings
¼ cup distilled white vinegar
1 cup beef stock or water
1 tsp. salt

1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).

2. Dump contents of bag in a heavy skillet and bring it to a boil. Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice

I love this meal everytime I go to my moms we eat this .

Puerto Rican Food

Arroz Con Pollo

2 cups uncooked rice
1 lb. chicken parts1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the
liquid and the red peppers too.
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water


In a large pot brown the chicken parts in the oil, 5 minutes each side. Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot. Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken. Mix well and cook sofrito for 5 minutes over medium heat. Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed. Once the water is absorbed gently stir from bottom to top. Just a couple of turns only. Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.

Hints .

Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat. Resist the temptation to stir. Too much stirring causes the rice to become "amogollao" or sticky. It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.If you have cilantro add some to the top of the pot once it is done, for decoration. Don't let your rice get "ahumado" or smoked from cooking at too high temperature. For great pegao just cook a bit longer keeping an eye on it. For a lot of peagao use a larger pot (it will just be half empty).Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.


The history and development of Puerto Rican cuisine begins with the Taíno Indians, the natives Columbus found at discovery. Some Taíno foods still used today include yuca, peppers, and corn. Taínos invented the barbacoa and used a pilón to mash their ingredients and paints.
The Spaniards brought a variety of new ingredients including, olives, garlic, bacalao, and cilantro. The various culinary specialties of the Iberian peninsula also had an important role in the development of the Puerto Rican food.

Labels

Thanks Indy for posting recipes! They look yummy. I would love to see more of you participate...hint hint.

I set up a new labeling system for the recipes. So, when you post a recipe, please label is accordingly, like main dish, dessert, breakfast, etc. This way we can find recipes more easily.

Thanks!

Orange Flan Cakes

No frosting is needed. Rich caramel and sweet custard layers bake with this Spanish-inspired easy-mix orange flavored cake.

Prep Time:20 min
Start to Finish:1 hr 50 min
Makes:16 servings

Caramel
1cup sugar
1/2cup water

Flan
1cup milk
2tablespoons orange-flavored liqueur or orange juice
1teaspoon grated orange peel
4egg yolks
2whole eggs
1can (14 oz) sweetened condensed milk
Cake
1box Betty Crocker® SuperMoist® yellow cake mix
1 1/4cups water
1/3cup vegetable oil
2 teaspoons grated orange peel
3whole eggs


1.In 2-quart heavy saucepan, heat sugar and 1/2 cup water to boiling. Reduce heat to medium. Cook without stirring 18 to 22 minutes or until sugar turns golden brown in color and is caramelized. Into 2 ungreased 9-inch round cake pans (do not use dark or nonstick pans), quickly pour caramelized sugar and immediately tilt pans so sugar covers bottoms; set aside.

2.Fill shallow pan half full with water; place on lowest oven rack. Heat oven to 325°F.

3.In medium bowl, beat 1 cup milk, the liqueur, 1 teaspoon orange peel, egg yolks, whole eggs and sweetened condensed milk with wire whisk or fork until blended. Pour milk mixture over caramelized sugar in each pan.

4.In large bowl, beat cake mix, 1 1/4 cups water, the oil, 2 teaspoons orange peel and 3 eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spoon mixture evenly over milk mixture in pans.

5.Bake cakes on middle rack 45 to 55 minutes or until cakes spring back when touched lightly in center. Cool 30 minutes; run knife or spatula around edges of pans. Place serving plate upside down on each pan; turn plate and pan over. Leave pans over cakes 1 minute so caramel can drizzle over cakes. Serve warm or cold. Store covered in refrigerator.

Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.

Coconut-Butterscotch-Fudge Cookies (Cookie Mix)
Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.
Prep Time:45 min
Start to Finish:45 min
Makes:About 2 1/2 dozen cookies


1pouch Betty Crocker® sugar cookie mix
1/2cup butter or margarine, melted
1egg
1to 1 1/2 cups flaked coconut
1/2cup butterscotch topping
3/4cup hot fudge topping

1.Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.

2.Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.

3.Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

Eat turkey!

GROUND TURKEY ENCHILADAS

1 1/2 lbs ground turkey
1 pkg frozen spinach - thawed and drained
2 cups salsa
1 can diced tomatoes
1 pkg flour tortillas
2 cups Mexican blend cheese
1 8 oz. block cream cheese
ground cumin to taste

Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp). Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.

Lay flour tortilla flat and place 1/3 cup mix, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350 degrees.

Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes and additional cumin to taste. Top with cheese. Return to oven for 5 minutes until cheese is melted.

Serve with refried beans and Mexican rice. Sour cream and guacamole are also great additions.

Muy Delicioso

Carne Asada

This is an easy to make carne asada.

Ingredients
5 pounds Flank steak
1/2 cup Vegetable oil
1 cup Red wine vinegar

1 cup Lemon juice

1/2 cup Orange juice

1 pint Water

1/4 cup Peeled fresh garlic
1 1/2 tablespoons White pepper
1 1/2 tablespoons Salt
2 tablespoons Ground cumin
2 tablespoons Chili powder
1 tablespoon Oregano
1/2 teaspoon Ground cloves
1/2 Orange, sliced
1/2 bunch Cilantro, chopped

Preparation
Mix all marinade ingredients (everything but the flank steak) together to combine. Marinate flank steak in the mixture in the refrigerator for an hour or more. Remove from marinade and barbecue meat until done.
Cut into strips or dice meat, and serve with warm corn tortillas topped with salsa and guacamole. Or, place in flour tortilla and roll up burrito-style with beans, rice, cheese and sour cream.

Fish Heaven

Tilapia Recipe

Start by preparing the Parmesan flour mix. Mix parmesan cheese with 1/2 cup of flour in a shallow pan.

Dredge the Tilapia fillets in plain flour

Beat the egg slightly

Shake off any surplus flour from the Tilapia fillets before you dip them in egg.

Use the Parmesan flour mix to coat the Tilapia fillets.

Chop the garlic into fine pieces.

Heat up a non-stick frying pan and pour some of the olive oil into it.

Place the Parmesan crusted Tilapia fillets in the frying pan and fry them until they are brown on

both sides. You will need to turn the fillets over once or twice.

Remove the Parmesan crusted Tilapia fillets from the pan and keep them warm.

Add some more olive oil to the pan and sauté the garlic in the oil.
Squeeze lemon juice from the lemon

over the frying pan and season with salt and pepper.

Allow the sauce to reduce by half

Remove the sauce from the heat and add the butter

Place the Parmesan crusted Tilapia fillets on serving dishes and pour sauce over them


Parmesan crusted Tilapia is best served with a green salad and pasta.

Crinkly Fries

This is a recipe from the Better Homes and Gardens New Junior Cook Book. It is a great way to get my kids to eat potatoes, which they don't normally like. We had this for part of our dinner tonight.


3 baking potatoes (I used red potatoes tonight)
3 Tbl butter
any type of seasoning salt, for example: Mrs. Dash, lemon pepper seasoning, herb seasoning, etc


Preheat oven to 450 degrees. After scrubbing potatoes with a vegetable brush, cut with a crinkle cutter or a sharp knife leaving the peel on. Put the potato slices into a large Ziploc bag. Melt the butter and add seasoning to it, mix together. Pour into the bag and mix with the potatoes to coat. Add as much or as little seasoning as you want. Shake well.



Layer the potatoes on a shallow pan or cookie sheet in a single layer. Put in oven and bake for about 25 minutes or until lightly brown and tender. Longer if you want them crispy. Turn the potatoes halfway through the baking process.



Nutrition Facts per serving: 144 calories, 7 g total fat (1 g sat. fat), 0 mg col., 153 mg sodium, 19 g carbs, 2 g fiber, 3 g protein