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Susan Howes (301) 829-3866 Email Me		Here are some of my favorite recipes!! If you are too busy try some of these quick recipes!! The last few weeks we have been busy when not showing houses or visiting with family we are harvesting fruits and vegetables. We used the strawberries from our patch to make a number of delicous deserts and of course home made strawberry jam. We also made raspberry jam and peach jam and we are working on salsa, and cucumber salad this week. We will be making grape jelly next with all the grapes that are now ripening. If there are any fruits left we can always top ice cream or a cheesecake with the leftover fruit for a wonderful dessert. With fall fast approaching and everyone going back to school we will all be concentrating on those quick and easy meals. If you are looking for a specific recipe let me know and I will be glad to share. Quick and Easy Omelettes total time: 15 min prep: 5 min servings: 2 to 4 servings Ingredients: Egg Beater for portion desired 1 Tablespoon (8 oz. each) Cream Cheese, softened 1 to 2 tablespoons butter 1/4 cup milk 1 egg 2 to 3 ripe tomatoes onions & peppers Any other vegetable desired. Also add two to three fresh basil leaves and fresh cilantro or parsley as desired. Top with grated cheese: I use sharp cheddar but you can also use parmesean, romano mixtures or mozzarella. Instructions: HEAT stove to medium heat Chop vegetables to desired size. Melt butter in omelette pan and saute onions and peppers. Beat together egg beaters and whole egg slowly adding melted cream cheese. Pour egg mixture over onions and peppers and add remaining vegetables. Now top with your favorite cheese and allow to cook for 3 to five minutes. When mixture is cooked flip over half of omelette cut into servings and serve. This is not just for breakfast if you are late getting in after Band practice, football, cheerleading or soccer practice, etc you can add bits of sausage or ham to create a whole meal. It sure beats fast food. Coconut Cream Mini Cheesecakes total time: 1 hr prep: 15 min servings: 24 servings Ingredients: 24 NILLA Wafers 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup plus 3 Tbsp. sugar, divided 2 eggs 1 Tbsp. lemon zest 1 cup Sour Cream 1/4 cup Coconut, toasted Instructions: HEAT oven to 350°F. PLACE 1 wafer, flat-side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until well blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers. BAKE 13 to 15 min. or until centers are almost set. Cool completely. MIX sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate. Top cheesecakes with thawed COOL WHIP Whipped Topping and fresh strawberries just before serving. How to Toast Coconut Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn! Zesty New Potato Salad total time: 3 hr 25 min prep: 25 min servings: 8 servings, about 1/2 cup each Ingredients: 2 lb. new potatoes, quartered 1/2 cup MIRACLE WHIP Light Dressing 2 green onions, sliced 4 tsp. GREY POUPON Savory Honey Mustard 2 tsp. honey 1/8 tsp. black pepper Directions: PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until potatoes are tender. Drain. Rinse potatoes with cold water until cooled; drain. MIX remaining ingredients in large bowl. Add potatoes; mix lightly. Cover. REFRIGERATE several hours or until chilled. Sweet BBQ Chicken Kabobs total time: 25 min, prep: 15 min, servings: 4 servings Ingredients 1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces 2 cups fresh pineapple chunks (1-1/2 inch) 1 each red and green pepper, cut into 1-1/2-inch pieces 1/2 cup KRAFT Original Barbecue Sauce 3 Tbsp. frozen orange juice concentrate, thawed Directions: HEAT grill to medium-high heat. THREAD chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob. MIX barbecue sauce and juice concentrate; brush half evenly onto kabobs. GRILL 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce. Tips Note Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning. If using metal skewers, use just 1 metal skewer when assembling each kabob. Variation Prepare as directed, substituting 1 lb. skinless salmon fillets, cut into 1-inch chunks, for the chicken. Or, substitute 1 lb. cleaned extra-large shrimp for the chicken, reducing the grilling time to 4 to 6 min. or until shrimp turn pink. Substitute Substitute 1 drained can (20 oz.) pineapple chunks in juice for the fresh pineapple. Fresh Tomato Salsa total time: 10 min, prep: 10 min, servings: 16 servings, 2 Tbsp. each Ingredients: 3 tomatoes (1 lb.), chopped 1/4 cup finely chopped red onions 1/4 cup chopped fresh cilantro 1 jalapeño pepper, finely chopped 1/4 cup KRAFT Italian Dressing Directions: COMBINE ingredients. Tips Serving Suggestion Serve salsa with tortilla chips, NABISCO Crackers or assorted cut-up fresh vegetables. Cut tomato into wedges, then cut each wedge into small pieces. Make Ahead Salsa can be prepared ahead of time. Store in refrigerator until ready to serve Deviled Eggs total time: 15 min, prep: 15 min, servings: 6 servings Ingredients 6 large eggs, hard boiled and peeled 1/2 cup PHILADELPHIA Whipped Chive Cream Cheese Spread 2 Tbsp. mayonnaise 1/2 tsp. spicy brown mustard 1 Tbsp. sweet pickle relish Dash hot pepper sauce 1/4 tsp. each Salt and pepper, or to taste 2 Tbsp. chopped fresh chives for garnish Directions: HALVE six eggs lengthwise. Remove yolks and place in a medium mixing bowl. MASH yolks with a fork and stir in cream cheese spread, mayonnaise, mustard, relish, hot pepper sauce, salt and pepper. FILL egg whites evenly with yolk mixture. Garnish with chopped chives. Store, covered, in refrigerator. Santa Fe Chicken Salad Wrap total time: 15 min, prep: 15 min, servings: 4 servings Ingredients: 4 cups torn romaine lettuce 1 pkg. (6 oz.) Grilled Chicken Breast Strips 1 large tomato, chopped 1 can (11 oz.) corn, drained 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese 1/4 cup KRAFT Ranch Dressing 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa (or you can make your own with the above recipe) 8 flour tortillas (6 inch) Directions: COMBINE first 4 ingredients in large bowl; sprinkle with cheese. MIX dressing and salsa. Add to lettuce mixture; toss to coat. SPOON onto tortillas; roll up. Tips Prepare as directed, substituting 3/4 lb. boneless beef sirloin steak, grilled and cut into strips, for the chicken breast strips. Easy Pasta Salad total time: 3 hr 20 min, prep: 20 min, servings: 4 servings Ingredients: 2 cups rotini pasta, uncooked 2 cups fresh broccoli florets 1 cup halved cherry tomatoes 1/4 cup sliced black olives 1/3 cup KRAFT Light House Italian Dressing 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping Directions: COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl. ADD remaining ingredients; mix lightly. REFRIGERATE several hours or until chilled PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake total time: 4 hr 15 min, prep: 15 min, servings: 16 servings Ingredients: 2 cups HONEY MAID Graham Cracker Crumbs 6 Tbsp. margarine, melted 1 cup sugar, divided 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened 1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin 2 fresh peaches, chopped 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed Directions: MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling. BEAT Neufchatel and remaining sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and COOL WHIP; spoon over crust. REFRIGERATE 4 hours or until firm. Tips Size-Wise You'll know it is a special occasion when you get to enjoy a serving of this luscious cheesecake. Substitute Prepare using 1 drained 15-oz. can peaches. Creamy Layered Fruit Sensation total time: 2 hr 25 min, prep: 25 min, servings: 16 servings, 1/2 cup each Ingredients: 3 Tbsp. orange juice 1/4 tsp. almond extract 1 pkg. (10 oz.) prepared prepared angel food cake, cut into 2-inch cubes 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding 2-1/2 cups cold fat-free milk 1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided 2 pkg. (12 oz. each) frozen unsweetened mixed berries (raspberries, blueberries, sliced strawberries), thawed, well drained Directions: MIX juice and extract. Drizzle over cake cubes in large bowl; toss to coat. BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. RESERVE a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving. Tips Substitute Prepare using JELL-O Chocolate Fat Free Sugar Free Instant Pudding. Make Ahead Dessert can be stored in refrigerator up to 6 hours before serving. Substitute Substitute a round casserole for the serving bowl. Gingerbread Waffles Take only about 10 minutes to prepare and then cooks in just 2 minutes. INGREDIENTS: 1 Cup all purpose flour 1 Cup Whole Wheat flour 3 tsp baking powder 2 tsp ground ginger 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp salt 3 eggs (I use one egg and 1/2 cup egg substitute) 1/4 cup dark brown sugar 1 3/4 cups buttermilk 1/2 cup or 1 stick butter unsalted, melted 1/2 cup molasses or maple syrup optional ( I use 1/4 of each) Directions: Mix together all dry ingredients, Then beat eggs and sugar together adding buttermilk and butter until blended. Pour egg mixture into dry ingredients and stir until blended. Pour about 1/2 cup into waffle maker close lid and bake for approximately two minutes or until lightly browned. Carefully remove from waffle maker and serve with maple syrup or fruit topping. Sometimes I just sprinkle with a little sugar and serve. Tip: For a great easy project to do with the kids purchase a candy mold at your craft store and a bag or two of chocolate pieces. All you have to do is melt the chocolate either approximately two minutes in the microwave (this can sometimes be tricky so I use my crock pot). You can use a crock pot with about two inches of hot water in it. Using a Pyrex measuring cup or bowl put the cup in the water and don't use the lid just wait a few minutes for the chocolate to melt. When the chocolate is completely melted gently spoon it into the mold (I often get those little sticks at the craft store to make little chocolate "pops"). After the mold is filled level with the chocolate pop it into the freezer for about fifteen to twenty minutes until it is set and the chocolate is ready to come out. Pop out of the mold and enjoy. Kids love this. Quick and Easy Salad If you want a quick and easy supper try your favorite salad topped with pieces of bacon (I use turkey bacon) and top it with two eggs (you can do a once over lightly egg, cut up hard boiled eggs or pieces of scrambled eggs) Just sprinkle with your favorite shredded cheese, some salad dressing and you are ready to eat. Fettuccine Primavera Prep time 20 minutes and cook time is 10 minutes Serving Per Recipe: 4 servings Ingredients: 1 package (9 ounces) Refrigerated Fettuccine, prepared according to package directions 3/4/ Cup Water 1 Cup broccoli florets ½ Cup Sliced Carrots ½ Cup Red bell pepper strips 3 Tablespoons butter 2 Tablespoons all-purpose flour 1 Cup evaporated milk ½ Cup chicken broth ½ cup shredded parmesan cheese ½ cup grated provolone cheese 1/8 tsp cayenne pepper freshly ground black pepper to taste Directions: Heat water in saucepan to boiling. Add broccoli, carrots, and peppers. Reduce heat book 5-7 minutes, drain and set aside. Melt butter in same saucepan over medium heat, stir in flour and gradually add milk and chicken broth. Cook while stirring until mixture comes to a boil and thicken then stir in your parmesean and provolone cheese along with the cayenne and black pepper until melted and mixed. Toss with pasta and add vegetables then serve immediately. Homemade Chicken Noodle Soup Using homemade stock in this recipe really makes a difference but you can use canned stock if neccessary.To make a nice rich stock you only need to cover the chicken until it is entirely covered and slowly simmer it for about an hour, remove meat from bones and allow carcass to simmer another hour while holding meat in reserve for soup. Note: If you like something a little different add diced tomatoes a few minutes before the soup is finished. Ingredients: 4 cups chicken stock (with cubed chicken added) 1 cup egg noodles (whichever variety you prefer. You can also add tortelini if you prefer.) Add salt, pepper and a handfull of fresh parsley. Cook the noodles 4-5 minutes until tender and serve. If you like your chicken soup with vegetable add carrots, celery, onion, or any other vegetable and cook until tender. Lemon Drop Cookies Recipe 21 Servings, Prep/Total Time: 25 min. Ingredients 1/2 cup butter, softened 3/4 cup sugar 1 egg 1 tablespoon half-and-half cream 1 teaspoon grated lemon peel 1-1/2 cups all-purpose flour 1/2 cup finely crushed lemon drops 1 teaspoon baking powder 1/4 teaspoon salt Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen Amish Sugar Cookies Recipe 30 Servings Prep: 10 min. Bake: 10 min./batch Ingredients 1 cup butter, softened 1 cup vegetable oil 1 cup sugar 1 cup confectioners' sugar 2 eggs 1 teaspoon Pure Vanilla Extract 4-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Directions In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. Russian Tea Cakes (Makes 4 dozen cookies) 1 Cup Butter 1/2 Cup powdered sugar 1 tsp vanilla 2 1/2 Cups cake flour 3/4 Cup finely chopped nuts 1/4 tsp salt Heat oven to 400 degree/ Mix butter, 1/2 Cup powdered sugar and vanilla in bowl. Stir in flour, nuts, and salt until dough holds together. Shape into 1 inch balls place on ungreased cookie sheet and bake for 10 to 12 minutes. Cool slightly and roll in powdered sugar. ( I use a baggie and just shake gently). Gramma's Pie Crust 1 1/3 Cup all purpose flour 1/2 tsp salt 1/2 Cup Shortening 3 to 4 Tablespoons of water Measure flour and salt into a bowl. Cut in shortening. Sprinkle in water a little at a time and mix until flour is moistened and form into ball. Knead the dough but do not overwork it. Divide dough and with a floured rolling pin and surface roll out a circle to fit a 10 inch pie pan. Fold into quarters then fold into pie pan. Next prepare your filling. Mom's Light Pie Crust 1 3/4 Cups all purpose flour 1 tsp salt 1/2 Cup salad oil (canola or corn) 3/4 Tablespoons of water Follow instructions above. Lucy's Mom's Apple Pie 1/2 cup sugar 1/2 cup brown sugar 4 Tablespoons all purpose flour 2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 6 to 7 cups of sliced apples 1 tablespoon of lemon juice Pastry for pie crust (see above) 2 tablespoons real butter 2 tablespoons of clover honey Prepare pie shell. Put apples in large Ziploc bag with the lemon juice and toss. Mix together all the dry ingredients and toss with apples in the bag. Fill the pie crust with mixture. microwave butter and honey for 30 seconds and drizzle over apple mixture. If desired you can add nuts or cranberries to mixture for the holidays. Roll out remaining pastry and fit to top of pie and trim and flute edges as desired. If you like you can beat one egg white and brush over top of crust and sprinkle with a little sugar. Cut small slits in crust to allow air to escape and put in oven on a baking sheet. Bake pie at 400 degrees for about ten minutes then turn back to 375 degree and bake an additional forty minutes or until crust is golden brown and bubbly. Real Estate Websites by Advanced Access © 1998-2012