Maple-Nut Cheesecake

Prep : 45 minutes     Bake : 45 minutes + chilling   Makes  12 servings

3/4              cup graham cracker crumbs
1/2              cup finely  chopped walnuts
3                 teaspoons sugar
1/4              cup butter , melted
FILLING :
4                 packages (8-ounces each) cream cheese softened
3/4              cup sugar
2                 teaspoons maple flavoring
1/2              teaspoon almond extract
1/8              teaspoon grated lemon peel
3                 eggs  , lightly beaten
       * melted chocolate optional *

1.       Place a greased 9-inch springform pan on a double  thickness  of heavy-duty foil  (about 18-inches square) . Wrap  foil securely around pan .
2 .      In a small bowl , mix the cracker  crumbs  , walnuts   and sugar  ; stir in butter . Press onto bottom  and 1-inch  up sides of prepared pan .  Place pan on baking sheet  . Bake at 325*  for 10 minutes  . cool on wire rack .
3.       FOR FILLING: In a bowl , beat cream  cheese  and sugar until smooth . Beat in maple flavoring  , extract  and lemon peel . Add eggs , beat on  low speed  just until blended  . Pour  into crust . Place springform pan  in a larger baking pan ; add 1-inch  of hot water  in arger pan .
4.        Bake for 45 to 55 minutes  or until  center  is just set  and top appears  dull . Remove springform  pan from water bath  . Cool cheesecake  on a rack for 10 minutes  . Loosen sides  from pan  ; remove foil  . Cool 1 hour  longer . Refrigerate overnight .
5 .      Remove  rim from pan  . If desired  , drizzle  cheesecake  with melted chocolate .

My aunt  collects reciopes  , she loves to cook . She brought  this cheesecake  to a recent event  and this maple version  was a huge hit . Swirl some melted chocolate  on top foa a wow presentation .

Tex-Mex Sloppy Joes

Start to finish :  30 minutes    Makes 6 servings

1               pound  ground beef
1               small onion chopped
2               garlic cloves , minced
1               cup ketchup
1               cans (4 ounces) chopped green chilies
1/2            cup beef broth
1/4            cup chili sauce
1               teaspoon chili powder
1/2            teaspoon ground cumin
1/4            teaspoon crushed red pepper flakes
1/4            teaspoon salt
1/4            teaspoon  coarsely ground  pepper
6               hamburger buns  , split
2               tablespoons butter  , softened

1 .    In a large skillet , cook beef  and onion  over medium heat  for 6 to 8 minutes  or until  beef is no onger pink , breaking  up beef  into crumbles  ; drain. Add garlic ; cook 1 to 2 minutes  longer . Stir in  the ketchup , chilies  , broth , chili sauce  and seasonings . Bring  to a boil . Reduce heat ; simmer  uncovered  for 15 minutes  stirring occasionally .
2 .     Meamwhile , spread cut sides  of buns  with butter  . Place  on baking sheets  , buttered sides up . Broil 4 inches  from the heat  for 1 to 2 minutes  or until toasted . Serve beef mixture on buns .

Sloppy joes are a favorite  of adults and kids . Just add a little Southwestern spiciness  to a basic traditional recipe .

Me`Ma's Swedish Meatballs

Prep : 30 minutes    Cook : 40 minutes     Makes 6 servings

3/4                  cup seasoned bread crumbs
1                     medium onion , chopped 
2                     eggs lightly beaten
1/3                  cup minced fresh parsley
1                     teaspoon coarsely ground pepper
1/4                  teaspoon salt
2                     pounds ground beef
Gravy:
1/2                  cup all-purpuse flour
2-3/4               cups 2% milk
2                      cans (10-1/2 ounces each) condensed beef consomme , undiluted
1                      tablespoon Worcestershire sauce
1                      teaspoon coarsely ground  pepper
3/4                   teaspoon salt
NOODLES :
1                       package (*16 ounces) egg noodles
1/4                    cup butter , cubed
1/4                    cup minced fresh parsley

1 .        In a large bowl , combine  the first 6 ingredients . Add beef ; mix lightly but thoroughly . Shape into 1-1/2-inch  meatballs (about 36). In a large skillet  , brown  meatballs  in batches . Using a slotted spoon  , remove  to paper towels  to drain , preserving drippings in pan .
2 .        FOR GRAVY :Stir flour into drippings  ; cook  and stir until  light brown (do not burn) . Gradually  whisk  in milk until  smooth . Stir in the consomme  , Worcertershire sauce  , pepper  and stir 2 minutes  or until thickened .
3 .         Return meatballs to pan  . Cook uncovered  15 to 20 minutes longer  or until meatballs are cooked through , stirring ocassionally .
4 .          Meanwhile , cook noodles  accordling  to package  directions  . Drain ; toss with butter  . Serve  with meatball mixture  ; sprinkle with parsley .

Me'Ma fixed these for family dinners , potluck suppers  and PTA meetings . The scent  of carameling  onions  and browning meat is intoxicating .

Paprika Chicken Thighs

Prep : 15 minutes    Bake : 50 minutes    Makes 8 servings

1/4             cup butter
3                tablespoons all-purpose  flour
2                tablespoons paprika
1                teaspoon poultry seasonings
8                bone-in chicken thighs , skin removed
1/2             teaspoon salt
1/2             teaspoon pepper
1                can ( 10-3/4 ounces) condensed  cream of mushroom soup  , undiluted
1                cup 2% milk
8                ounces sliced  fresh  mushrooms
2                tablespoons  minced fresh parsley
    * hot cooked rice , optional *

1 .      In a small saucepan , melt butter  over medium heat  . Remove  from the heat  ; stir in flour  , paprika and poultry seasoning . Sprinkle  chicken  with salt and pepper  ; place in an ungreased  13-inch x 9-inch  baking dish . Spread butter mixture  over chicken .
2 ,      In a bowl , whisk  soup and milk ; stir in mushrooms  . Pour over  chicken . Bake uncovered  at 350*  for 35 minutes . Uncover  ; bake  15 to 20 minute longer  or until  a thermometer  inserted  in chicken  reads 180* . Sprinkle  with parsley  if desireed  , serve with rice .

This os one of my favorite family meals , and the gravey  is perfect  over rice ,  grits  or mashed potatoes

Mrs. Thompson's Carrot Cake

Prep :  30 minutes   Bake : 35 minutes   Makes 15 servings

3              cups shreeded carrots
1              can (20 ounces) crushed pineapple , well drained
2              cups sugar
1               cup canola oil
4              eggs
2              cups all-purpose flour
2              teaspoons baking soda
2              teaspoons cinnamon
Frosting :
1               package (8 ounces) cream cheese , softened
1/4            cup butter , softened
2               teaspoons vanilla extract
3-3/4         cups confectioners' sugar

1 .         In a large bowl , beat the first 5 ingredients  until well blended . In another bowl , mix the flour  , baking soda and cinnamon ; gradually beat into carrot mixture .
2 .         Transfer mixture  to a greased  13-inch baking pan  . Bake  at 350*  for 35 to 40 minutes  or until  a toothpick inserted  in center comes out clean . Cool completely on a wire rack .
3.          For FROSTING :In a large bowl , beat the cream cheese  , butter and vanilla  until blended  . Gradually beat in confectioners' sugar  until smooth . Spread over cake . Cover and refrigerate left-overs .

This carrot cake  is the best carrot cake  I ever tasted .     

Chicken Potpie Soup

Prep : 20 minutes + chilling   Cook : 20 minutes   Makes 6 servings

2              cups all-purpose flour
1-1/4        teaspoon salt
2/3           cups shortening
6              tablespoons 2% milk
SOUP :
2              tablespoons butter
1              cup cubed peeled potatoes
1              cup chopped sweet onion
2              celery ribs , chopped
2              medium carrrots , chopped
1/2           cup all-purpose flour
1/2           teaspoon salt
1/4           teaspoon pepper
3              cans (14-1/2 ounces each) chicken broth
2              cups shredded cooked chicken
1              cup frozen petite peas
1              cup frozen corn

1 .  FOR PASTRIES :    In a large bowl , mix flour and salt  ; cut in shortening  until crumbly . Gradually add milk  , tossing with a folk  until dough  holds together . Shape into a disk ; wrap in plastiic  wrap . Refrigerate  for 30 minutes or overnight .
2 .      On a floured surface  , roll dough  to 1/8-inch thickness . Using a floured  2-1/2 heart-shape or round  cutter  , cut 18 shapes  . Place 1-inch  apart on a ungreased baking sheets . Bake at 435*  for 8 to 10 minutes  or until golden brown . Cool on a rack .
3 . FOR SOUP : In a Dutch oven , heat  butter over medium-high heat . Add the potatoes  , onion , celery and carrots  ; cook and stir for 5 to 7 minutes  or until onion is tender .
4 .       Stir in the flour  , salt  and pepper  until blended  ; gradually  whisk in broth . Bring to a boil  , stirring occasionally . Reduce heat  ; simmer  uncovered  for 8 to 10 minutes  or until potatoes  are tender . Stir in remaining  ingredients  ; heat through .  Serve with pastries .

Your family will love this potpie soup .

Pineapple Rum Punch

Start to finish  : 10 minutes      Makes 12 servings

3-1/2                cups unsweetened pineapple juice
1-1/2                cups orange juice
1                       cup coconut water
1                       cup coconut rum
1                       cup orange peach mango juice
1                       cup dark rum
1/2                    cup key lime juice
3                       tablespoons Campari liqueur or grenadine syrup

In a picture , combine  all ingredients .
Serve over ice .

Good Super Bowl drink.

Game Time Stromboli

Prep : 30 minutes    Bake : 20 minutes  Makes 2 stromboli (6 serving each)

2               tubes (13.8 ounces each) refrigerated  pizza crust .
8               ounces  thinly sliced part-skim mozzarella cheese
8               ounces  thinly slice  capocollo or prosclutto
8               ounces thinly slices  mortadella
8               ounces  thinly sliced hard salami
1               large  green pepper  , thinly sliced
2               tablespoons  shredded Asiago cheese
1               teaspoon  garlic  powder
1               teaspoon dried parsley flakes
               * Marinara sauce *

1 .       On a greased baking sheet  , unroll  one pizza crust  and pat into a 16-inch x 13-inch  rectangle . Layer  half  of the mozzarella cheese  , deli meats and pepper lengthwise  fown the center  third of crust  , leaving  a 1/2-inch border  at each end . Fold up  long sides  of crust  over ffilling , pinching  seam  and ends  to seal . Fold up ends  . Cut slits  in top . Repeat with remaing  ingredients .
2 .        Sprinkle each half  of the  Asiago cheese  , garlic powder  and parsley . Bake  at 425*  for 16 to 20 minutes  or until golden brown  . Serve with Marinara sauce .

Purchased pizza dough  makes this stromboli so easy  to make . You can amke a lot of them  . You can change it by using your family's favorite ingredients .

Bake Cod Piccata with Asparagus

Start to Finish : 30 minutes     Makes 4 servings

1           pound fresh asparagus , trimmed
1/4        cup water
1           pound cod fillet , cut into 4 pieces
2           tablespoons lemon juice
1           teaspoon salt-free  lemon-pepper  seasoning
1/4        teaspoon garlic powder
2            tablespoons butter , cubed
2            teaspoons capers
         Minced fresh parsley  , optional **

1 .      Place aparagus  in an ungreased  11-inch baking dish  ; add water . Arrange cod  over asperegus  . Sprinkle  with lemon juice  , lemon-pepper  and garlic powder  . Dot with butter  ; sprinkle with capers.
2 .       bake uncovered  at 400* for 12 to 15 minutes  or until fish flakes  easily with a fork  and asparagus is tender  . Top with parsley if desired .

Lemons and capers  ! The combo  always make  your family happy  because  the  flavors are so fresh .  While the cod  and asparagus  bake  , you have time to make a salad .

Herb & Sun-Dried Tomato Muffins

Prep : 15 Minutes      Bake : 20 minutes      Makes 1 dozen

2              cups all-purpose flour
2              teaspoons baking powder
1              teaspoon snipped dill or 1/4 teaspoon dill weed
1              teaspoon minced fresh thyme  or 1/4 teaspoon dried thyme
1/4           teaspoon baking soda
1/2           teaspoon salt
1/2           teaspoon pepper
1              egg
1-1/4        cups 2% milk
1/4           cup olive oil
1/2           cup shredded  cheddar cheese
1/2           cup oil-packed sun-dried  tomatoes  , finelychopped

1 .       In a large bowl , mix the first 7 ingredients . In another bowl , whisk  together  the egg , milk  and olive oil . Add to flour  mixture  ; stir just until mixture  is moistened . Fold in the cheddar cheese  and the sun-dried tomatoes .
2 .       Filled greased muffin cups 3/4 full . Bake at 374*  for 18 to 20 minutes  or until  a toothpick  inserted  in center comes out clean . Cool for 5 minutes  before removing  the muffins  from pan to a wire rack . Serve warm.

Instead of bread , rolls  or buns  , Serve these muffins . They are good with soup and chili.

Global Warming What You Need To Know : With Tom Brokaw

Global Warming is on the rise  as the average temperature of Earth's atmosphere is rising around the earth .

discoverychannel.com

11 Facts About Global Warming

 



 1 . The primary greenhouse gas responsible for global warming is carbon dioxide. The U.S. is responsible for 19.91% of the carbon dioxide emissions worldwide.

2 . Since 1990, yearly emissions of carbon dioxide have gone up by about 6 billion metric tons worldwide, which is more than a 20% increase. Almost all of that increase is due to human activities.

3 . Carbon dioxide takes 100 years to disperse in the atmosphere. Even if emissions are stopped today, we will still feel the effects for years to come.

4 . During the 20th century alone, the average surface temperature of the world has increased by 1.2 to 1.4°F.

5 . 2000-2009 was the hottest decade on record, with eight of the hottest 10 years having occurred since 2000.

6 . The Arctic Climate Impact Assessment has concluded that in the past 50 years, the average temperatures of Alaska, eastern Russia and western Canada have increased as much as 7°F. This rise is almost twice the global average.

7 . Extreme weather doesn't just mean high temperatures. Global warming is causing more intense rainfall and droughts at the same time across the world.

8 . Sea levels have risen between 4-8 inches worldwide during the last century, and experts predict they could rise as much 2 feet in the next 100 years.

9 . The World Health Organization blames 150,000 deaths per year on the effects of global warming including extreme weather, drought, heat waves, decreased food production and the increased spread of diseases like malaria.

10 . At least 279 species of plants and animals are already responding to global warming, migrating north to escape rising temperatures.

11 . Coral reefs are highly sensitive to small changes in water temperature. Scientists say if current CO2 emission trends continue, the world's coral reefs could be virtually destroyed by 2050.

Sources:
U.S. Environmental Protection Agency
Un Do It!
National Geographic
World Health Organization

Creole Butter Pound Cake

Prep : 30 minutes   Bake : 50 minutes    Makes 16 servings

6              eggs , seperated
1              cup butter , softened
2              cups sugar
1              tablespoon grated lemon peel
1              teaspoon vanilla extract
1/2           teaspoon almond extract
1-1/2        cups all-purpose flour
2               teaspoons baking powder
1/2            teaspoon salt
1/2            teaspoon ground cardamom
6               tablespoon  2% milk
2               tablespoons confectioners' sugar

1 .      Place egg whites in a large bowl ; let stand at room temperature  for 30 minutes  . Generously grease and  flour  a 10-inch tube pan .
2 .      In a large bowl , cream butter  and sugar until light  and fluffy . Add egg yolks  , one at a time  , beating well after each addition. Beat in lemon  peel and extracts . In another bowl  , mix the flour , baking powder  , salt and cardamom ; add to the creamed  mixture  alternately  with milk , beating well after each addition .
3 .       With clean beaters  , beat egg white on medium speed  until soft peaks form . Fold into batter .
4 .       Transfer  to prepared  pan . Bake at 350* for 50 to 60 minutes  or until a toothpick  inserted  in center  comes out clean . Cool in pan 10 minutes  before removing to wire rack to cool . Sprinkle  with confectioners; sugar .

Classic Onion Soup

Prep : 20 minutes    Cook : 2 hours    Makes 12 servings

5                tablespoons olive oil , divided
1                tablespoon butter
8                cups thinly sliced onions (about 3 pounds)
3                garlic cloves , minced
1/2             cup port wine
2                cartons (32 ounces each) beef broth
1/2             teaspoon pepper
1/4             teaspoon salt
24              slices  French bread baguette (1/2-inch thick)
2                large garlics cloves  , peeled and havled
1/4             cup shredded Gruyere or Swiss cheese

1 .      In a Dutch oven  , heat 2 tablespoons oil and the butter over medium heat . Add onions  ; cook and stir  for 10 to 15 minutes  or until softened . Reduce the heat  to medium low  ; cook for 30 to 40 minutes  or until deep golden brown , stirring  occasionally . Add minced garlic  ; cook to minutes.
2 .     Stir in wine  . Bring to a boil  ; cook until liquid  is reduced  by half . Add the broth , pepper  and salt ; return  to a boil . Reduce heat  ; simmer for  1 hour  , stirring occasionally.
3 .      Meanwhile , place baguette  slices on a baking sheet ; brush both sides  with remaining oil . Bake at 400* for 3 to 5 minutes  on each side  or until toasted . Rub toast with halved garlic cloves.
4 .       To serve , place twelve 8-ounce  broiler-safe  bowls  or ramekins  on baking sheets . Place 2 toasts in each . Ladle with soup ; top with cheese . Broil 4-inches from heat until cheese is melted .

Your family will love  this signature  French-style bowl with garlic croutons  and gobs of melted Swiss cheese on top .  

Vegetable Jambalaya

Prep : 10 minutes   Cook : 30 minutes     makes 6 servings

1             tablespoon canola oil
1             medium green pepper , chopped
1             mediun onion , chopped
1             celery rib , chopped
3             garlic cloves , minced
2             cups water
1             can ( 14-1/2 ounces) diced tomatoes  , undrained
1             cup (8 ounces) tomato sauce
1/2          teaspoon Italian seasoning
1/4          teaspoon salt
1/4          teaspoon crushed red pepper  flakes
1/8          teaspoon fennel seed , crushed
1             cup uncooked long grain rice
1             can (16 ounces) butter beans  , rinsed and drained
1             can (16 ounces) red beans , rinsed and drained

1 .      In a Dutch oven , heat oil over  medium-high heat . Add the green pepper  ; onion  and celery ; cook and stir until tender .
2 .      Add the water , tomatoes  , tomato sauce  and seasonings . Bring  to a boil ; stir in rice  . Reduce heat ; cover  and simmer  for 15 to 20 minutes  or until liquid is absorbed  and rice is tender . Stir in beans and heat through .

This jambalaya is ideal for vegetarians  or for days  when you crave some New Orleans  flavor  but don't have chicken or sausage on hand .

TIP : This is a mild version of jambalaya  for a Cajun dinner . But if you like more kick  , add some hot sauce .

Bacon 'n' Cheese Meatloaf

Prep : 30 minutes      Bake : 1-1/2 hours    Makes 1 loaf (8 servings)

1                teaspoon canola oil
1/2             cup shredded carrot
1/2             cup finely chopped onion
1                cup soft bread  crumbs
1/2             pound bacon strips , cooked and crumbled
2                eggs lightly beaten
4                teaspoons Worcestershire sauce
2                teaspoons garlic powder
2                teaspoons pepper
1                teaspoon salt
2                pounds ground beef
TOPPING :
3/4            cup crumbled blue cheese
2                tablespoons  minced fresh sage
2                tablespoons  minced fresh chives

1 .     In a small  skillet , heat oil over  medium-high heat . Add carrot  and onion ; cook and stir  until tender .  Cool slightly .
2 .     In a large  bowl , combine  the bread crumbs  , crumbled bacon  , eggs , Worcestershire  sauce , spices  and carrot mixture  . Add beef ; mix  lightly  but throughly.
3 .      Shape into an 8-inch x 4-inch loaf , in an ungreased  13-inch x 9-inch baking dish  , bake uncovered  at 350*  for 1-1/4 hours  or until a thermometer  teads 160*.
4 .      In a small bowl , combine  the topping ingredients  ; mix well . Pat onto meatloaf ; let stand  for 10 minutes  before serving. Remove to platter .

Added blue cheese  and bacon for extra flavor  and will be an amazing success .

TIP :  you can use ground turkey instead of ground beef   for the family that can't have a lot of red meat ; just as good .

Pork Chops with Sauerkraut ... slow cooker

 

Prep :  15 minutes    Cook : 3 hours   Makes 4 servings

 

 

4            bone-in center-cut pork loin chops (8 ounces each and 1/2-inch thick)

2            tablespoons vegetables  oil

1            jar (32 ounces) saverkraut , undrained

3/4         cup packed brown sugar

1            medium green pepper , cliced

1            medium onion , sliced

 

 

1 .    In a large skillet  over medium heat , brown pork chops  in oil for 3 to 4 minutes  on each side  and drain .

2 . In a 5-quart  slow cooker  , combine  the sauerkraut  and brown sugar  . Top with  the pork chops  , green pepper  and onion . Cover  and cook on low  fior 3 to 3-1/2 hours  or until meat thermometer  reads  160* . Serve  with a slotted spoon .

 

 

Tender pork chops  are paired with tangy sauerkraut  in this filling main dish  . It's a snap to put together .

Burgundy Lamb Shanks ......slow cooker

       

 

Prep :  10 minutes    Cook : 8 hours        Makes 4 servings

 

 

4           lamb shanks (about 20 ounces each)

          salt & pepper to taste

2           tablespoons  dried parsley flakes

2           teaspoons minced garlic

1/2        teaspoon dried oregano

1/2        teaspoon grated lemon peel

1/2        cup chopped onion

1            medium carrot , chopped

1            teaspoon olive oil

1            cup burgundy wine or beef broth

1            teaspoon beef bouillon granules

 

1 .    Sprinkle lamb  with salt and pepper  . Place in  a 5-quart  slow cooker  . Sprinkle  with the parsley  , garlic  , oregano and lemon peel .

2 .    In a small saucepan  , saute onion  and garlic in oil  for 3 to 4 minutes  or until tender . Stir in wine  or broth  and bouillon . Bring  to a boil  , stirring occasionally  . Pour over lamb . Cover  and cook  for 8 hours  or until meat  is tender .

3 .     Remove lamb  and keep warm . Strain cooking juices  and skim fat . In a small saucepan , bring juices  to a boil ; cook until liquid  is reduced by half . Serve with lamb .

 

For those  who love fall-from-the-bone lamb , this recipe  fits the bill . Burgundt wine adds  a special  touch  to the sauce that's serve along side  the entree . 

                        

Cheesy Potatoes .... slow cooker

 

 

Prep : 20 minutes      Cook :  8 hours      makes 10 to 12 servings

 

 

6           medium potatoes, peeled and cut into 1/4-inch stripops

2           cups (8 ounces) shredded cheddar cheese

1           can (10-3/4 ounces) condensed  cream of chicken soup , undiluted

1           small onion , chopped or i tablespoon dried minced onion

7           tablespoons butter  , melted , divided

1           teaspoon salt

1           teaspoon pepper

1           cup (8 ounces) sour cream

2           cups seasoned stuffing cubes

 

1 .     Toss the potatoes  and cheese  ; place in a 5-quart slow cooker  . Combine  the  soup , onion , 4 tablespoons butter  , salt and pepper ; pourover potato mixture .

2 .     Cover  and cook on low  for 8-hours or until potatoes  are tender . Stir in sour cream . Toss stuffing  cubes  and remainibg  butter . Sprinkle over potatoes .

 

For a satisfying  side  dish feeds a crowd  , try these saucy potatoes  . A simple topping  of buttered  croutons  accents  the creamy combination . 

Asian Salmon

 

 

 

Prep:15 minutes+ marinating      Bake:15 minutes    Yield 4 servings

 

1              cup sesame ginger  salad dressing , divided

4              green onions , chopped

2              tablespoons  minced fresh cilantro

4              salmon fillets (4 ounces each)

 

1 .       In a large resealable  plastic bag , combine 3/4 cup dressing  , onion and cilantro . Add salom ; seal bag  and turn to coat . Refrigerate  for 30 minutes .

2 .        Drain and discard  Marinade  . Place salmon  in a greased 8-inch square baking dish .

3 .        Bake  uncovered  at 375*  for 10 minutes  . Baste  with remaining  dressing  . Bake 5 to 10 minutes longer  or until fish flakes with a fork . Drizzle with pan juices  before servings .

 

My family  tries to eat healthy  and fish is one of our favorite  proteins . You can find different ways  to make  salmon  to help give  variety  to your meals  and this dish  comes about as a way to do just that .

Chorizo Scalloped Potato Casserole

 

 

 

Prep: 40 minutes    Bake :  60 minutes      Yield :  8  servings

 

1             pound uncooked chorizo or bulk pork sausage

2-1/2       pounds  medium potatoes , peeled and thinly sliced

1              small onion , chopped

1              cup chicken broth

4              ounces cream cheese , cubed

1/2          cup heavy whipping cream

1/2           teaspoon salt

2              cups (8 ounces) shredded Mexican cheese  blend , divided

 

1 .      In a large skillet  , cook chorizo  over medium heat  until no longer pink ; drained . Place chorizo  on several layers  of paper towels  ; blot  with additional paper towels .

2 .       In a greased  2-1/2 quart  baking dish  , layer half of the potatoes  , onion and chorizo . Repeat layers .

3 .       In a small saucepan  , combine the broth  , cream cheese  , cream and salt  . Cook and stir  until mixture  comes to a boil  . Reduce heat  ; simmer  until liquid  is reduced  to about 1-1/2 cups  . Remove from heat  ; stir in 1 cup Mexican cheese until melted  . Pout over chorizo .

4 .         Cover and bake  at 350* for 60 to 70 minutes  or until potatoes  are tender . Sprinkle  with remaining Mexican cheese . Bake uncovered  5 to 10 minutes  longer or until cheese is melted .

 

This is a scrumptious  new take on scalloped potatoes  and ham . This rich dish  uses chorizo and Mexican  cheese  blend  to give it a south-of-the-border accent .

Cowboy Baked Beans

 

 

Prep : 25 minutes     Bake : 50 minutes     Yield : 12 servings  (3/4 cup each)

 

1              pound ground beef

1              pound bacon , cooked and crumbled

2              cups barbeque  sauce

1              can (16 ounces) butter beans , rinsed and drained

1              can (15-3/4 ounces) pork and beans

1              can (15-1/2 ounces) navy beans , rinsed and drained

1              can (15 ounces) black beans , rinsed and drained

2              medium onions , chopped

1/4           cup packed  brown sugar

1/4           cup molasses

2              tablespoons balsamic  vingear

2              teaspoons ground mustard

2              tablespoons  Worcestshire sauce

1              teaspoon salt

1              teaspoon garlic powder

1              teaspoon pepper

 

 

1 .      In a Dutch oven , cook beef over  medium heat  until no longer pink  ; drain . Stir in remaining  ingredients  . Transfer  to a greased  13-inch x 9-inch  baking dish  . Bake uncovered  at 350* for 50 to 60 minutes  or until  heated through .

 

 

Baked beans are a perennial favorite at barbeques  and potlucks . This meaty recipe  uses a variety of beans  and has a great savory flavor .

 

 

 



Helpful Hints :Take 10 --- Healthier Eating habits

           

 

We've all done it  --- reaching for the chips  when we're bored  , noshing  at a party  when we've nervous  , dipping into the Ben& Jerry's when we're blue  . Emotional eating equals  un-needed calories  and extra pounds . Try these tips to identify  and avoid emotional eating  :

1.     Learn the difference between emotional  and physical hunger . Emotional hunger comes on suddenly  and involves cravings for specific foods .

 

2 .    Identify your emotional  triggers . Anger , sadness  and other negative feelings aren't the only triggers . Postive triggers  --- like using food as  a reward  --- are possible .

 

3 .     Keep an emotional diary . Pin-point  patterns  that emerge  over-time  , then find healthier ways to cope  with your feelings .

 

4 .     Think about how childhood  habits  and social routines  affect your eating habits  , then figure  out how  to change  your responses to those influences .

 

5 .      If you are sad or lonely  , reach for the phone or computer  keyboard instead  of food . Look at photos  , play with a pet  or reach out in other ways .

 

6.       Focus on your overall health  with regular exercise  , adequate sleep , daily relaxation  and social activities .

 

7.       Give yourself premission  to rest if you're exhausted  instead of grabbing  a snack . Allow 30 minutes  a day away  from responsibilities .

 

8 .      Bored ? Get busy . Read , work  on a hobby  or home repair or practice  a skill like playing a guitar .

 

9 .       Put off eating for five minutes  when an emotionally fueded food craving hits .

 

10 .     Work off anxiety with a brisk  walk , a stress ball  or a quick dance to your favorite song .