Monday, March 31, 2008

Impossibly Easy Salmon-Asparagus Pie

Impossibly Easy Salmon-Asparagus Pie
by: Betty Crocker

Prep Time:10 min
Start to Finish:50 min
Makes:6 servings

1 pound asparagus, cut into 1-inch pieces (2 cups)
4 medium green onions, sliced (1/4 cup)
1 1/2 cups shredded Swiss cheese (6 ounces)
1 can (6 ounces) salmon or tuna, drained and flaked
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/8 teaspoon pepper

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.

Nutrition Information

1 Serving: Calories 235 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 7 g); Cholesterol 115 mg; Sodium 410 mg; Total Carbohydrate 12 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 8 %; Calcium 40 %; Iron 6 % Exchanges: 2 Vegetable; 2 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.

~I wonder how this would turn out with canned chicken or some other meat/fish? I think I might try it...if anyone else does, please let us know how it is!!!!

Wednesday, March 26, 2008

White Chocolate Shortcakes with Raspberries

White Chocolate Shortcakes with Raspberries
by: Betty Crocker

Prep Time:10 min
Start to Finish:30 min
Makes:7 servings

4 cups raspberries or sliced strawberries
1/4 cup sugar
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
2 tablespoons butter or margarine, melted
2 ounces white baking bars (white chocolate), finely chopped
1. Heat oven to 425ºF. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
2. Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.

Nutrition Information

1 Serving: Calories 310 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 5 mg; Sodium 620 mg; Total Carbohydrate 51 g (Dietary Fiber 5 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 12 %; Iron 8 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
For a special touch, cut the shortcake dough with cookie cutters in fun shapes, such as stars, flowers or crescent moons. If you like, top the shortcakes with whipped cream.

Dip the cookie cutter in Bisquick to reduce sticking.

Monday, March 24, 2008

Apple and Feta Pan Fried Pizzas

Apple and Feta Pan Fried Pizzas
SUBMITTED BY: teri denlinger PHOTO BY: LynnInHK

"Feta cheese, fresh thyme and apples are delicious together on lightly fried pizza dough."

Original recipe yield: 8 small pizzas

6 1/2 ounces dry pizza crust mix
1/2 cup hot water
5 tablespoons olive oil
8 ounces crumbled feta cheese
1 red onion, thinly sliced
1 tablespoon chopped fresh thyme
1/2 tablespoon butter
4 apples, cored and chopped
ground black pepper to taste

In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.
Preheat the oven to 300 degrees F (150 degrees C).
In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.
Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve.

Servings Per Recipe: 8
Amount Per Serving
Calories: 282
Total Fat: 16g
Cholesterol: 27mg
Sodium: 448mg
Total Carbs: 28.9g
Dietary Fiber: 2.7g
Protein: 6.8g

Spring Fruit Pizza

Spring Fruit Pizza (Cookie Mix)
By: Betty Crocker

Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:12 servings

1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)
3 1/2 cups assorted fresh fruit

1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.
High Altitude (3500-6500 ft): Use 1/3 cup melted butter. Bake 12 to 17 minutes.

Nutrition Information

1 Serving: Calories 380 (Calories from Fat 190); Total Fat 22g (Saturated Fat 11g, Trans Fat 1/2g); Cholesterol 60mg; Sodium 190mg; Total Carbohydrate 44g (Dietary Fiber 0g, Sugars 28g); Protein 3g Percent Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 2%; Iron 4% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Use 2 cups frozen (thawed) whipped topping for the whipped cream.

Thursday, March 13, 2008

Peanutty Good Luck Snack

Peanutty Good Luck Snack
By: Betty Crocker

Prep Time:10 min
Start to Finish:10 min
Makes:14 servings (1/2 cup each)

4 cups Lucky Charms® cereal
1 cup candy-coated peanut butter pieces
1 cup yogurt-covered raisins
1 cup peanuts

1. Place all ingredients in resealable plastic food-storage bag; seal. Shake until mixed.
2. Store at room temperature up to 3 days.

Nutrition Information

1 Serving: Calories 230 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 3 g); Cholesterol 0mg; Sodium 120 mg; Total Carbohydrate 29 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 8 %; Calcium 4 %; Iron 16 % Exchanges: 2 Starch; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Use candy-coated chocolate candies for the peanut butter pieces and chocolate-covered raisins for the yogurt-covered raisins to make Chocolate Good Luck Snack.

Special Touch
Bag Peanutty Good Luck Snack in cellophane bags for a munchy gift or party favor. Tie the bag with a gold ribbon, and attach an inexpensive gold charm. Include the recipe if you’d like.

Tuesday, March 11, 2008

Chicken Farfalle Florentine

Chicken Farfalle Florentine
by: Stephanie

3-4 boneless, skinless chicken breasts
1 box of Farfalle pasta
Extra Virgin Olive Oil
1 bunch fresh spinach (or 1 box of chopped frozen spinach, thawed and all excess water drained)
1-2 cloves garlic, finely minced
1/2 yellow onion, finely chopped (optional)
3-5 TBSP cream cheese
black pepper (to taste)
Milk (add to reach desired consistency for sauce, probably 1-2 tbsp)
1 jar of Bertolli Alfredo Sauce
Parmesean cheese ( use as desired)

1. Grill Chicken, Chop, and set aside
2. Prepare pasta according to package.
3. In the pan add a little oil, garlic and onions. Saute until tender and onions are translucent. Add spinach (allow it to wilt, if fresh) and heat through.
4. Add cream cheese, mixture will be thick.
5. Add Alfredo Sauce and milk until desired consistency is reached
6. Stir chicken into the sauce add pepper.
7. Mix Pasta and sauce

Quick & Easy White Chili

Quick & Easy
White Chili
By Rosemary Black (

"Double the recipe and freeze half for another night"

PREP: 10 minutes
COOK: 30 minutes
YIELD: 4 servings

2 Tbs olive oil
1 onion, finely chopped
3 Tbs chopped garlic
1 lb lean ground chicken
3 cups low-sodium, fat-free chicken broth
2 Tbs lime juice
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder, or to taste
1 (15-oz) can cannellini beans, rinsed
1 (15-oz) can great northern beans, rinsed
2 cups fresh baby spinach

1. In a large, deep-sided skillet, heat oil over medium heat for 30 seconds. Add onion, garlic, and chicken. Cook for 10 minutes, or until chicken is white. Stir to break up any chunks.

2. Add remaining ingredients, except spinach, and stir well. Cook over medium heat until mixture boils. Reduce heat to medium-low and simmer, uncovered, 15 to 20 minutes, or until thick and bubbly. Stir in spinach; cook 1 minute, or until wilted.

3. Serve with garnishes: sour cream, salsa, or guacamole.

HOW KIDS CAN HELP: Measure ingredients; rinse beans in a colander; place garnishes in small bowls.
PER SERVING (2 cups): 327 calories, 8 g fat (1 g saturated), 995 mg sodium, 56 mg cholesterol

Monday, March 10, 2008

New-Fashioned Peanut Butter Cookies

New-Fashioned Peanut Butter Cookies
by: Betty Crocker

Prep Time:20 min
Start to Finish:40 min
Makes:54 cookies

1 box Betty Crocker® SuperMoist® yellow or butter recipe yellow cake mix
1/4 cup packed brown sugar
1/3 cup water
1 cup creamy peanut butter
1/4 cup shortening or vegetable oil
2 eggs
Granulated sugar

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
High Altitude (3500-6500 ft): No change.

Nutrition Information

1 Serving: Calories 90 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 90mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Spread 1 to 2 teaspoons chocolate frosting between bottoms of two cookies and press lightly for Chocolate-Peanut Butter Sandwich Cookies.
Special Touch
Give a new look to peanut butter cookies by pressing the bottom of a cut-crystal glass, metal meat tenderizer, potato masher or cookie stamp into cookies before baking. Whichever one you use, be sure to dip it in sugar each time you press a cookie.


by: Betty Crocker

Prep Time:40 min
Start to Finish:50 min
Makes:4 dozen cookies

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Nutrition Information

1 Serving: Calories 90 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 55 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 0%; Iron 2 % Exchanges: 1 Starch
*Percent Daily Values are based on a 2,000 calorie diet.

Friday, March 7, 2008

Peanut Butter Cups

Peanut Butter Cups
By Betsey Block (from

"Sure, you can just go out and buy peanut butter cups, but you'll have more fun making them yourself. Plus, you get to lick the spoon."

SERVING SIZE: 12 large peanut butter cups

About 1/2 cup powdered sugar (more or less)

1 cup creamy peanut butter (if you use "natural," which means it has nothing added, you'll have to stir the oil in first)

1 bag chocolate chips (I used Ghiradelli, whose bags oddly weigh 11.5 ounces, but most brands offer 12-ounce bags. Milk chocolate is softest and tastes most like Reese's)

12 paper muffin cups, halved (so they're only half as high)

Stir the powdered sugar into the peanut butter. The amount you use will depend on how runny your peanut butter is and on how stiff or gooey you want the inside of your cups to be. (More sugar makes it stiffer; less keeps it gooey.) Stir in a couple of tablespoons of sugar at a time; once you have the texture you're looking for, set this mixture aside.

Microwave three-quarters of the chocolate chips at one-minute intervals, stirring after each minute until it's warm enough that it will melt if you stir it for another minute. This should take about three minutes. Then add in the last quarter of the chips and stir until they're melted.

Spread the chocolate over the bottom and sides of the halved muffin papers, making sure to cover all the paper. This tends to get a little messy, but there are worse things than getting chocolate on your fingers, right? Put the paper cups in a muffin tin so they'll harden in the right shape. Freeze the chocolate-coated papers in the muffin tin for 5 minutes.

Take them out of the freezer and spoon the peanut butter mixture into the chocolate cups, spreading it around so it covers the bottom of the cups but still leaves enough space for the top coating of chocolate.

Use the rest of the melted chocolate to cover completely.

Store in the fridge. Once they're set, peel off the muffin paper.

Serve at room temperature so they're soft and luscious.

Thursday, March 6, 2008

Irish Beef Stew

Irish Beef Stew

"I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor."

READY IN 6 Hrs 30 Min
Original recipe yield: 8 servings

About scaling and conversions
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon cold water
1 tablespoon cornstarch

Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Irish Cream Liqueur

Irish Cream Liqueur

1/2 C honey
1 C heavy cream
1 1/2 C Irish whiskey
1/2 teaspoon instant coffee

Combine all ingredients, mix well and store in the refrigerator. Make at least 3-4 days before serving, giving the container a shake a couple of times a day. Consume within 2 weeks.

Apple & Barley Pudding

Apple & Barley Pudding
* Exported from MasterCook *

Serving Size : 4 Preparation Time :0:00
Categories : Irish Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Pearl barley
1 1/2 pounds Eating apples*
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water

* Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan.
Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

- - - - - - - - - - - - - - - - - -

Saint Patrick's Day Irish Soda Bread

Saint Patrick's Day Irish Soda Bread

* Exported from MasterCook *

Serving Size : 2 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Unbleached flour
1 teaspoon Salt
1 tablespoon Baking powder
1 teaspoon Baking soda
1/4 cup Sugar
1/8 teaspoon Cardamom
1/4 cup Butter
1 Egg -- at room temperature
1 3/4 cups Buttermilk -- at room

1 1/2 cups Currants

Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants.

In a large bowl, combine the first six ingredients.
Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk together and then add this mixture to the dry ingredients. Stir until well blended. Add the currants and stir the mixture well. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth.
Divide the dough into two pieces, shaping each into a round loaf.

Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan.
Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it. Turn out on a wire rack to cool. Do not cut for about 4 hours. Makes 2 loaves.

Tuesday, March 4, 2008


by: Anna McElligott

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 Tbsp. sugar
2 cans (12 oz. ea.) lemon-lime soda, chilled
1 to 2 cups crushed ice

In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice.
Pour into glasses.
Garnish if desired
YIELD: 7 cups.


by: Anna McElligott

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 Tbsp. milk
1 tsp. vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting

In a mixing bowl, cream butter and sugar.
Beat in eggs, milk and vanilla.
Combine flour, oats, baking powder and salt; add to the creamed mixture.
Fold in the toffee bits and pecans.
Spread into a greased 9" spare baking pan.
Bake at 350 degrees for 20-24 minutes or until toothpick comes out clean.
Cool on a wire rack.
Add food coloring to frosting; spread over the bars.
Cut into diamond shapes.
YIELD: about 3-1/2 dozen.


by: Anna McElligott

3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margrine
2 cans (14-1/2 oz. ea.) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup cubed process American cheese
3/4 tsp. garlic salt
1/8 to 1/4 tsp. chili powder
1/2 cup sour cream

In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes.
Stir in broth; bring to boil. Reduce heat.
Add potato flakes; cook and stir for 5-7 minutes.
Add milk, cheese, garlic salt and chili powder.
Cook and stir until cheese is melted.
Just before serving, add sour cream and heat through (do not boil).
YIELD: 6 servings.


by: Anna McElligott

1 pkg. (8 oz.) cream cheese, softened
1/4 cup mayonnaise
2 Tbsp. Dijon mustard
1 pkg. (2-1/2 oz.) thinly sliced cooked corned beef, chopped
2 Tbsp. grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 pound thinly sliced seedless rye bread
fresh dill sprigs, optional

In a mixing bowl, beat cream cheese, mayonnaise and mustard.
Add corned beef, onion, dill and salt; mix well.
Using a 2" shamrock cookie cutter, cut out two shamrocks from each slice of bread.
Spread tablespoonfuls of filling over half of the bread; top with remaining bread.
Garnish with dill if desired.
Yield: about 16 sandwiches
(You can substitute horseradish for the mustard and garlic powder for the dill for a different variation of these sandwiches.)

Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup

Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup
by: Betty Crocker

Prep Time:30 min
Start to Finish:30 min
Makes:6 servings

Banana-Walnut Syrup
2 tablespoons butter or margarine
1/4 cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
2 cups Original Bisquick® mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
2 eggs

1. In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
3. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
High Altitude (3500-6500 ft): No change.

Nutrition Information

1 Serving: Calories 520 (Calories from Fat 140); Total Fat 16g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 85mg; Sodium 700mg; Total Carbohydrate 86g (Dietary Fiber 2g, Sugars 35g); Protein 9g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 15%; Iron 10% Exchanges: 2 1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 6
*Percent Daily Values are based on a 2,000 calorie diet.
Success Hint
Watch the butter carefully when it's browning so it turns an even golden brown color that just begins to smell toasty.