Confetti Squares:
1 package butterscotch flavored chips
1/2 cup peanut butter
1/2 cup margarine
1 bag miniature marshmallows
In a microwave safe bowl add butterscotch chips, peanut butter and margarine. Place in microwave, heat until melted. Takes a few minutes, remove once or twice to stir. Once melted, add 1 bag of mini marshmallows. Pour in an ungreased pan, refrigerate until cooled. Cut into squares, store in refrigerator.
*Note: I have altered this recipe many times. I used different flavor chips, less or even no marshmallows, added other ingredients like nuts. Play around with it, as long as you keep the chips, p.butter and margarine as a base it's very versatile.
Bisquick Cookies:
1 package unprepared instant pudding (any flavor)
2/3 cup Bisquick Mix
1/3 cup vegetable oil
1 egg
Mix all ingredients until well blended. Form into 12 balls, place on ungreased cookie sheet. Flatten slightly with a spoon or fork. Place into 375 degree preheated oven. Bake for 7-8 minutes or until slightly browned. Cookies are very soft at first, let cool at least slightly before removing from pan.
*Note: If you want to add something (like chocolate chips or nuts) I've found a 1/4 cup of whatever your adding works well.
Peach Cobbler:
1 stick of margarine
1 cup milk
1 cup sugar
1 cup Bisquick Mix
1 large can peaches in syrup
Preheat oven to 350 degrees. Melt margarine in a (13"x9") pan. Mix milk, sugar and Bisquick together in a bowl. Pour into the melted margarine. Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake 45 minutes. Serve warm.
Guacamole:
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Steamed Mussels:
3 lbs. mussels cleaned
2 C. water
1/2 c. butter
1 t. garlic, chopped
1/2 t. lemon juice
1 t. salt
In small saucepan combine the butter, garlic and lemon juice. Melt. Set aside.
In large soup pot or stockpot place water and salt. Cover and boil. Add mussels and steam until they open. Reserve juice.
To eat, pick mussels from the shell. Dip in the mussel broth and then in the butter.
Pumpkin Fluff:
1 cup canned pumpkin (NOT pumpkin pie Filling)
1 tsp pumpkin pie spice
1 cup skim milk
1 cup Fat Free cool whip
1 package Sugar Free Fat Free instant vanilla pudding mix
Mix together pumpkin, spice and milk until well blended. Add pudding mix and beat by hand 2 minutes. Fold in cool whip. Refrigerate.
Pumpkin Cheesecake:
Crust (personally I use a premade crust):
3/4 c Graham wafer crumbs
3 tbs Melted butter or margarine
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Filling:
1 c Cream Cheese (1/2 lb or 250g)
1/4 c Sugar
1 large Egg
2/3 c Pumpkin, cooked or canned
1 tsp Pumpkin Pie Spice
Garnish:
Whipped cream or topping
In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.
Pour mixture into crust and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate. Garnish right before serving.
Cauliflower Soup:
1 tablespoon olive oil
1 medium onion, chopped
1 celery rib, chopped
1 clove garlic, minced
1 head cauliflower, trimmed and cut into florets
1 quart reduced sodium chicken broth (I use a low fat version, you could also use vegetable stock).
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes.
Add the cauliflower and broth, bring to a boil over high heat.
Reduce the heat to medium-low and simmer, partially covered, until the cauliflower is very tender, about 30 minutes.
Transfer the soup in batches to a blender and process until smooth .
If you have an immersible hand-blender, you can puree the soup right in the pot. Stir in Parmesan.
Season the soup with salt and pepper to taste.
*Note: This soup comes out thick and creamy, I've even used it as a base for chowder. It's very tasty and a much healthier alternative to cream based soups.
Poached Salmon:
4 cups water
1 lemon, sliced
1 carrot, sliced
1 stalk celery, sliced
1 tsp peppercorns
Salmon steaks or fillets
Combine first 5 ingredients in a large skillet (large enough to hold fish and poaching liquid). Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10 minutes.
Add salmon (skin side down for fillets), cover and simmer for 10 minutes. Remove skillet from heat, let stand covered for 8 minutes. Salmon will become opaque and flake with a fork when done.
Don't overcook your salmon because it will get tough. When done, remove the fish from the skillet with a slotted spatula (discard poaching ingredients and liquid). Garnish as desired.
Personally I remove the skin before serving and serve with a basic sauce or lemon slices.
Dijon Lime Sauce (For Fish):
1/2 cup sour cream
3 tbs dijon mustard
2 tsp fresh lime juice
2 tsp honey
1/2 tsp grated lime peel
Combine ingredients and refrigerate.
Banana Bread:
4 bananas (the more ripe the better)
1 egg
1 1/2 cups flour
1 cup sugar
1 tsp salt
1 tsp baking soda
1/4 cup melted butter
Preheat over to 325 degrees. Grease and flour 1 large loaf pan. Mash bananas, add the rest of ingredients in order.
Pour into pan, bake for 50 to 60 minutes (until toothpick comes out clean). Cool in pan on a wire rack.
Microwave Apple Bread Pudding:
2 1/2 cups milk
1 package (6-serving size) cook-and-serve Vanilla Pudding & Pie Filling (NOT Instant)
2 eggs, beaten
1/2 cup raisins
2 medium apples, peeled and chopped
6 slices raisin bread (use white bread if desired), cut in 1/2-inch cubes
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
Gradually whisk milk into dry pudding mix in a large microwaveable bowl.
Cook on High for 5 minutes, stirring twice.
Add eggs, stirring well, and continue to cook on High another 3 minutes, stirring once.
Stir in raisins and apples. Cook 4 minutes more, stirring once.
Gently stir in bread cubes and cook another minute.
Blend sugar and cinnamon, sprinkle over pudding. Serve warm, refrigerate leftovers.
Bisquick Apple Coffee Cake:
Cake:
2 cups Bisquick mix
2/3 cup of milk or water
2 Tbsp sugar
1 egg
1 tart green apple, cored, peeled, sliced
Topping:
1/3 cup Bisquick mix
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
4 Tbsp butter
Preheat oven to 400 degrees F.
Grease 8" square pan or 9" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake. Mix the topping ingredients of Bisquick, brown sugar and cinnamon. Spread topping mix over top of batter in pan. Add slices of butter all over the top.
Bake 20 minutes or until golden brown, testing with a toothpick.
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