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Baked Corn Pudding

baked-corn-puddingA delicious side filled with old-fashioned good taste! Can also be served as a meatless main dish.

1/4 cup butter or margarine
2 tablespoons finely chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups milk
3 large eggs, slightly beaten
1 cup shredded Cheddar cheese
1 (16 oz) bag frozen whole kernel corn, thawed
1/4 cup chopped fresh parsley
1/3 cup plain dry bread crumbs
1-1/2 tablespoon butter or margarine, melted

1. In a 4-quart Dutch oven over medium heat, melt 1/4 cup butter or margarine; add onion and cook until tender, about 4 minutes.

2. Stir in flour, salt, pepper and garlic powder; blend well. Add milk and cook, stirring constantly, until thickened, about 5 minutes.

3. Gradually add eggs and cheese. Stir in corn and parsley. Pour into an 11×7-inch baking dish sprayed with cooking spray.

4. In a small bowl, combine bread crumbs and 1-1/2 tablespoons melted butter or margarine; sprinkle over corn mixture in baking dish.

5. Bake at 350 degrees F for 50 to 60 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

Emily

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Cheesy Rotini Casserole

Cheesy Rotini CasseroleA hearty, hunger-satisfying casserole your family is sure to enjoy!

3 cups uncooked rotini pasta
1 pound bulk Italian sausage
1 (28 oz) can crushed tomatoes
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups sliced fresh mushrooms
1 (7 oz) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese

1. Cook and drain the pasta as directed on the package, using minimum cooking time.

2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink, 5 to 7 minutes; drain.

3. In a small bowl, combine the tomatoes, garlic, basil, salt and pepper; mix well.

4. In a 13×9-inch baking dish sprayed with cooking spray, layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese. Repeat layers with remaining ingredients.

5. Bake at 375 degrees F for 35 to 40 minutes or until cheese is golden brown and casserole is hot. Makes 8 servings.

Emily

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Roasted Tilapia with Vegetables

Roasted Tilapia with VegetablesAny firm white fish fillets can be used in this recipe. Baking time may need to be adjusted depending on the thickness of the fillets.

2 medium potatoes, peeled and cut into chunks
2 small zucchini, or yellow squash, cut into chunks
1 green bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons canola oil
2-1/4 teaspoons steak seasoning
4 (6 oz) tilapia fillets
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika

In a large bowl, combine potatoes, zucchini, bell pepper, onion and oil. Sprinkle with 1-1/4 teaspoons of the steak seasoning; toss to coat. Spread evenly in an ungreased 15x10x1-inch baking pan. Bake at 450 degrees F, on lower oven rack for 5 minutes.

Pat tilapia fillets dry with paper towels. Brush with melted butter, sprinkle with remaining 1 teaspoon steak seasoning and the paprika. Arrange fillets in a 13×9-inch glass baking dish sprayed with cooking spray.

Place baking dish on middle oven rack. Bake fish and vegetables for 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender. Makes 4 servings.

Emily

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Ham & Cheese Brunch Bake

Ham and Cheese Brunch BakeA cheesy, delicious, all-in-one meal. Serve with cut up fresh fruit for a tasty breakfast or brunch!

1 (1 pound) loaf French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 ounces thinly sliced cooked ham
8 ounces sliced  Swiss cheese
4 large eggs
2 cups milk
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2-1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter or margarine, melted

1. Arrange 1/2 the bread slices in bottom of an ungreased 13×9-inch baking dish, overlapping as needed. Brush with mustard; top evenly with ham and  Swiss cheese, overlapping as needed. Arrange remaining bread slices over the first layer to make sandwiches.

2. In a medium bowl, beat eggs and milk with a wire whisk until well blended. Carefully pour over the sandwiches. Cover and refrigerate at least 1 hour but no more than 12 hours.

3. In a small bowl, combine Parmesan cheese, bread crumbs, parsley, salt, pepper and melted butter or margarine. Uncover casserole; sprinkle with crumb topping.

4. Bake at 375 degrees F for 30 to 35 minutes or until sandwiches are golden brown and puffed. Makes 10 servings.

Emily

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Keeping Fresh Parsley “Fresh”

fresh-parsleyFresh parsley will keep in the refrigerator for several weeks. Simply wash the bunch in warm water, shake off the excess, wrap in paper towel and seal in a resealable plastic bag.

For longer storage time, remove the paper towel and place the sealed bag in the freezer. Simply break off and crumble the amount of parsley needed for soup, stew or other cooked dishes.

Emily

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Rice & Vegetable Skillet

Rice & Vegetable SkilletA really quick and easy dinner filled with tender vegetables and flavorful rice! Also makes a great side dish to compliment your favorite meat entrée.

1 (14-1/2 oz) can vegetable broth
2 tablespoons butter or margarine
1 (6.2 oz) package fast-cooking long grain and wild rice mix
1 (16 oz) package frozen California blend vegetables
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet over high heat, bring broth and butter or margarine to a boil. Stir in the rice with seasoning packet, vegetables, salt and pepper; blend well.

Return to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until rice and vegetables are tender.  Makes 4 to 6 servings.

Emily

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Creamy Cheesecake

Creamy CheesecakeA rich, smooth, creamy and delightful dessert everyone will rave about!

Crust:
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar

Cheesecake:
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk*
4 large eggs
1/4 cup all-purpose flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 (8 oz) container sour cream

In a small bowl, combine graham cracker crumbs, butter or margarine and sugar; blend well. Press onto bottom of an ungreased 9-inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Cool on wire rack for 10 minutes.

For cheesecake:
In a large mixer bowl, beat softened cream cheese and sweetened condensed milk until smooth; beat in eggs, flour, lemon juice and lemon peel. Pour into prepared crust. Bake at 350 degrees F for 50 minutes.

Remove from oven and spread with sour cream. Bake for an additional 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

*Do Not use evaporated milk.

Emily

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Vegetable & Rice Bake

Vegetable & Rice BakeA delicious, full-flavor vegetable dish that goes great with steak, chicken, pork or fish. Can also be served as a meatless main dish.

2 tablespoons olive oil
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 (8 oz) package  mushrooms, chopped
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup long grain white or brown rice, uncooked
1 (14 oz) can chicken broth
1/2 cup water
1-1/2 cups frozen cut green beans, thawed and drained
1/2 cup roasted red bell peppers (from a jar), cut into strips
1 cup grated Parmesan cheese

In a 12-inch skillet over medium-heat, cook onion, garlic, mushrooms and rosemary in olive oil, 3 to 5 minutes, stirring frequently, until mushrooms start to soften.

Add salt, pepper and uncooked rice; cook 2 minutes, stirring constantly. Stir in broth and water; heat to boiling. Remove from heat and pour into a 2-1/2 quart casserole sprayed with cooking spray.

Cover casserole with aluminum foil and bake at 400 degrees F for 15 minutes. Uncover and stir in green beans, roasted peppers and 1/2 cup of the cheese.

Cover and bake an additional 10 to 15 minutes or until liquid is absorbed and rice is tender. Stir in the remaining 1/2 cup cheese. Makes 4 servings.

Emily

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