#536. CHOCOLATE COBBLER

This is the cobbler I made.

This is the cobbler my friend~Sue~ made. I borrowed the recipe from her blog.

I don't know why they look so different.

Melt 2 sticks of butter in a 9x13 pan while preheating the oven to 350'.

In a large bowl, mix together:

1 and 1/2 c. of self-rising flour

1 and 1/2 c. sugar

1 tsp. vanilla

3/4 c. plus 1 T. milk

Drizzle over the melted butter.

DO NOT STIR.

In a bowl, mix together:

1 c. sugar

5 T. cocoa

Sprinkle over batter.

DO NOT STIR.

Bring 2 c. water to a boil.

Pour over sugar mix.

DO NOT STIR.

Bake, uncovered, for 35-45 minutes.

Cool slightly to settle.

We both served this warm with a scoop of vanilla ice cream and it was absolutely DELICIOUS!!!

#535. POTATO SKINS W/ CHEESE DIP

6 medium potatoes, scrubbed

Bake in 400' oven until soft.

Remove from oven and cool.

Cut potatoes in half.

Scoop out flesh to 1/8" shell.

Store flesh for later use.

Cut each half into 3-4 wedges.

Heat some oil in a shallow skillet.

Fry wedges until crispy.

Drain on paper towels.

CHEESE DIP

1 T. oil

1 onion, finely chopped

1 clove minced garlic

1 tsp. chili powder

1/4 to 1/3 c. sour cream

2 c. shredded cheddar cheese

Saute onion in oil.

Add garlic and chili powder.

Cook 1 minute.

Add sour cream and cheese, stirring until smooth.

Serve hot with hot potato skins.

#534. POTATO SWIRLS

4 large potatoes; peeled, cubed and boiled

Drain and mash. Beat 4 egg yolks together with

potatoes

1/4 c. cream

1/4 c. Parmesan cheese

1 tsp. dry mustard

salt & pepper to taste

Spoon mixture into pastry bag with star tip.

Pipe onto buttered baking sheet.

Bake 20 minutes at 400' or until golden brown.

#533. GNOCCHI WITH CHEESE SAUCE

1# potatoes, peeled, cooked and mashed
Add: 1 beaten egg yolk
1/4 c. Parmesancheese
1/4 tsp. salt
pepper to taste
Add: 3/4 to 1 c. flour to form a sticky dough.
Knead 5 times until a smooth dough forms, adding flour if needed.
Pinch into small balls.
Press with fork to shape.
Heat a large pot of water to boiling.
Gently lower batches of gnocchi into water and cook until they float.
Remove from water, drain, and keep warm while cooking remainder.
CHEESE SAUCE
1/4 c. butter
2 T. flour
2 c. milk
1/2 tsp. dry mustard
4 oz. shredded cheese
3 green onions, chopped
pepper to taste
In a saucepan, melt butter. Add flour.
Cook until golden brown.
Add milk slowly until mixture is smooth.
Stir constantly until thickened.
Add mustard, cheese and pepper and cook for another minute until cheese melts.
Pour sauce over gnocchi, garnish, and serve with salad and crusty bread.
I used bleu cheese but you can use any kind of cheese you like.

#532. OVERNIGHT PECAN YEAST WAFFLES

3 c. flour
2 T. brown sugar
1 tsp. salt
1 package active dry yeast
Stir together in a large bowl.
In a saucepan, combine:
2 c. milk
1/2 c. water
1/3 c. butter
Heat until very warm, but not boiling.
Pour into flour mix and stir well.
Slowly add 3 beaten eggs.
Cover bowl with plastic wrap and refridgerate overnight.
In the morning, as you heat waffle iron, stir batter to remove excess air bubbles.
Add 1/2 c. chopped pecans.
We served with cranberry sauce but these are excellent with any syrup.
Each 4" waffle = 180 calories

#531. SHRIMP TACOS

In a Ziploc bag, combine:
Juice of 1 lime
1 T. finely chopped cilantro
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. dried thyme
1/8 tsp. dried oregano
#1 medium, uncooked shrimp that have been peeled and deveined
Refridgerate for at least 4 hours.

Mix together: 1/2 c. chopped red onion, 1/2 c. shredded cabbage, 1/2 c. shredded radishes and 1/2 c. chopped cilantro.

In a separate bowl, combine: 2 avocados(pitted, peeled, mashed), 1 T. sour cream, 1 tsp. hot sauce( or 1/8 tsp. cayenne), juice of 1 lime, 1 tsp. garlic salt(or less), and a dash of pepper.

Combine cabbage and avocado mixes.

Saute shrimp in 1 T. olive oil until pink; or thread onto skewers and grill until pink. Spoon shrimp into warm flour tortillas. Top with cabbage mix .

#530. BASIL PESTO

In your food processor, combine:
1 c. fresh basil
1 c. baby spinach
2 cloves fresh garlic, minced
1/4 c. pine nuts
1/4 c. grated Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
Pulse 5-6 times to combine.
Turn on low and slowly add 1/2 c. olive oil
and 1/2 c. vegetable oil until creamy.
Makes 2 cups.
Store in tightly covered container in refridgerator.
Delicious with pasta or rice, spread on pizza instead of tomato sauce,
and mixed with mayonaisse for sandwiches.

#529. VIOLET JELLY

1 quart fresh violet blossoms, stems removed

Put in quart jar. Cover with boiling water.

Cover tightly and allow to steep for 24 hours.

Strain 2 c. of liquid into saucepan.

Discard violets.

Add 1 T. lemon juice and 1 3/4 oz.pkg. powdered pectin.

Bring to a boil over medium-high heat.

Stir in 4 c. sugar. Return to a boil; boil hard for 1 minute.

Pour into hot jars, leaving 1/4" headspace.

Wipe rims; secure seals and rings.

Process in boiling water bath for 15 minutes.

Remove to a towel to cool.

#528. SAVORY STUFFED POTATOES

4-6 baking potatoes, depending on servings required

Wash well and make numerous slices, but don't go all the way through.

1 red onion, thinly sliced

6 slices bacon, crispy and crumbled

6-8 button mushrooms, thinly sliced

1/2 c. butter, very thinly sliced

Alternate onion, mushroom, bacon; adding butter to each.

Sprinkle with salt, pepper, garlic salt and chopped green onions ( or parsley or cilantro ).

Wrap tightly in foil. Place on hot grill, cooking until tender.

Garnish with fresh herbs.

#527. SPINACH HAMBURGERS

2# ground beef
10 oz. package frozen, chopped spinach
( thawed and squeezed dry )
1/2 to 3/4 c. grated Parmesan cheese
1 envelope dry onion soup mix
Mix well and form 6 to 8 patties.
Grill to desired doneness.
Serve on buns.

#526. GARDEN PATH HERBAL BREAD

Blend together: 1 c. flour
2 tsp. baking powder
1/2 tsp. salt
3 beaten eggs
1 c. plain yogurt
2 T. Dijon mustard
Add:
1/2 c. grated Parmesan cheese
1/4 c. of each-minced fresh oregano
minced fresh chives
minced fresh thyme

Pour into a sprayed loaf pan.
Bake at 400' for 45 minutes.
Turn bread out onto wire rack to cool.

#525. LIME & CILANTRO CORNISH GAME HENS

4 cornish game hens, washed and patted dry
(can substitute chicken breasts)
12 limes
1 bunch of cilantro, chopped

Place each hen(or breast) in a Ziploc bag.
To each, add the juice of 3 limes and 1/4 of the cilantro.
Refridgerate overnight.
Remove hens(breasts) and discard marinade.
Bake at 350'--hens for 1 hour, or browned with clear juices;
breasts for 25 minutes.
Serve with rice and green vegetable.
This recipe is easy to divide or multiply.

#524. BLEU CHEESE + BACON MASHED POTATOES

2# potatoes, boiled + mashed
Add: 1/2 c. bleu cheese crumbles
1/4 tsp. crushed garlic
2 T. crisp, crumbled bacon
1/4 tsp. wocestershire sauce
Mix well. Add a pat of butter, if desired.

#523. SMOTHERED POT ROAST

1# new potatoes, washed; place in bottom of crockpot.
3# chuck roast, patted dry
Season each side of roast with with 1 tsp. steak seasoning.
Put on top of potatoes.
Lay 1 package pre-cooked bacon across top of roast.
Stir 1 packet of meatloaf seasonings into a can of cream of mushroom soup.
Pour over roast.
Top with 8 oz. fresh, sliced mushrooms and
1 large onion, sliced thin.
Cover and cook on low 8-10 hours.
Remove from crock and let set 10 minutes.
Slice thin and serve.

#522. HOT CRAB RANGOON DIP

In crockpot, combine 2 - 8 oz. blocks of cream cheese, cubed
12 oz. shredded crabmeat, drained ( I used the fake crab sticks. )
1 can Campbell's shrimp bisque
1 tsp. worcesterhire sauce
2 tsp. lemon juice
2 tsp. soy sauce
Cover and cook on low for 2-3 hours.
Garnish with 1 chopped green onion.
Cut wonton wrappers in half, into triangles.
Spread in single layer on baking sheet.
Bake at 400' until crisp but not brown.
These can be fried in small amount of oil in skillet.
Serve along side sweet + sour sauce or hot mustard.

#521. ROAST BEEF + BLEU CHEESE TEA SANDWICHES

1/3 c. bleu cheese crumbles
1/2 c. real mayonaisse
1 T. lemon juice
Mix well.
Cut the crusts from 6 slices of bread.
Spread the cheese mix onto 3 slices of bread.
Top with thin sliced deli roast beef.
Add watercress or cilantro.
Top with other bread slices.
Cut into quarters.
Cut 3 cucumber slices and quarter each slice
Skewer slice and top with diced pimento.
Use a sandwich garnish.

#520. SMOTHERED MEATLOAF

4 c. potatoes O'Brien in bottom of crockpot
Combine: 1# ground beef
1 + 1/2 ground pork
1 box Garlic-Herb Shake'n Bake
1 can mushrooms, drained
1 beaten egg
1/2 c. Cheddar cheese soup
1/2 c. evaporated milk
Form in to a round loaf. Gently place on top of potatoes.
Be sure meatloaf does NOT touch sides of crockpot.
Mix together remaining cheese soup and 1 can cream of mushroom soup.
Pour over meatloaf.
Top with 1 sliced onion and 8 oz. sliced fresh mushrooms.
Cover and cook on high for 1 hour.
Turn down to low and continue cooking for 5-6 hours.

#519. CILANTRO-GARLIC POTATOES

#1 red potatoes, washed + quartered
Microwave for 3-4 minutes.
In a large skillet, heat 2T. EVOO.
Add 1/2 c. chopped red onions and 1/4 c. bacon crumbles.
Cook until onion softens.
Add potatoes and 1 + 1/2 tsp. minced garlic.
Cook 5-7 minutes, turning occasionally.
Season with salt + pepper.
Garnish with chopped cilantro.

#518. CHILI COLORADO

#2 beef stew meat

1 c. chopped onions

12 oz. diced green chilis

1/4 c. crumbled, crisp bacon

1 c. tomato sauce

1 T. cumin

1/2 tsp. chili powder

1/2 c. beef broth

Mix well in crockpot.

Cover and cook on high for 4-6 hours.

Can be eaten as a stew or as a sandwich filling.

#517. RED EYE CHILI

#2 cubed lean pork
2 cans red beans ( or kidney ), drained
2 cans Rotel ( I use mild. )
1 c. chopped onions
2 packages chili seasoning
2 T. instant coffee granules
2 T. brown sugar
Combine all ingredients in crockpot.
Cover and cook on high for 4-6 hours.
Garnish with sour cream and cilantro.

#516. SANDRA LEE'S BAKED BEANS

5 cans navy/northern beans, drained
1 onion, chopped
1/4 c. crumbled, crisp bacon
3/4 c. dark molasses
1 c. catsup
1/4 c. yellow mustard
1/2 tsp. pumpkin pie spice
1/2 tsp. ground cloves
Combine all ingredients in crockpot.
Cover and cook on high for 4-6 hours.

#515. ASIAN-STYLE STEAK HOT POT

1 + 1/2 c. uncooked rice
3 + 1/2 c. beef broth
Combine in bottom of crockpot.
1 + 1/2 # flank steak, cut into thin strips across grain
Season steak with 1 T. Sunbird Szechwan hot & spicy seasoning mix.
Lay steak on top of rice.
Layer on top: 3 oz. sliced mushrooms( button or shiitake)
1 c. frozen peas
2-3 green onions, sliced
Combine remainder of Sunbird packet
1 T. soy sauce
3 T. teriyaki sauce
Pour over all in crockpot.
Cover and cook on low for 4-5 hours.

#514. TURKEY WITH GREEN CHILI SCALLOPED POTATOES

#2 potatoes, washed and sliced into the bottom of sprayed crockpot
Combine: 8 oz. shredded 3-cheese mix. ( I used colby-jack.)
3/4 c. crumbled, crisp bacon
4 oz. chopped green chilis
1 c. chopped onions
Pour over potatoes and stir.
Combine 1 can Creamy Chicken Verdi soup and
1/4 c. evaporated milk.
Pour over potato mix.
Cover and cook on high for 1-2 hours.
Season 6 turkey cutlets with salt and pepper.
Place on top of potatoes.
Spread 1 can Creamy Chicken Verdi soup on top.
Cover and cook on low for 3-4 hours.
Serve with green vegetable or salad.
Serves 6.

#513. CHEESY STUFFED POTATOES

2 medium baking potatoes( I doubled this recipe.)
Scrub them and prick with fork.
Bake as you would a baked potato.
Allow to cool enough to handle.
Cut in half lengthwise.
Scoop out meat of potato, leaving about 1/4" shell.
Mash roughly with fork.
Add: 1/2 c. cottage cheese
1/2 c. Parmesan cheese
1/2 c. chopped green onion
1/4 tsp. white pepper
1/2 tsp. garlic powder
Mix together well.
Fill potato shells.
Sprinkle with paprika.
Bake at 400' for 20-25 minutes.
These are heart-healthy potatoes.

#512. CHICKEN & SNOWPEA SALAD

Combine:
6 oz. fresh snowpeas, rinsed and trimmed--cut in to 1" pieces
The recipe said you could use frozen snow peas. Just thaw and drain. I prefer fresh but I did blanche them so they were still crisp, yet tender.
1 can Mandarin oranges, drained
Set aside.
Mix together:
1 c. cubed, cooked chicken
1/4 c. chopped red onion
1/4 c. chopped water chestnuts or cashews
Arrange chicken mix into center of serving plate.
Arrange snow peas & oranges around chicken mix.
DRESSING:
1/3 c. real mayo
1/3 c. vanilla yogurt
1 tsp. grated lime rind
1 tsp. grated fresh ginger( or less, it can be spicy )
dash of white pepper
Mix well and drizzle over salad.
Top with Chinese/Asian noodles.