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Recipes
Rhubarb Compote
By mamacasma
Many home cooks are leery of rhubarb
- 2 lb. rhubarb, cut into 1-in. pieces
- 1 lb. strawberries, quartered
- 1 cup sugar
- 1 ⁄4 cup apple juice
- 1 Tbsp grated orange zest
- 1 ⁄2 tsp pure vanilla extract
Simply Great Caramel Corn
By mamacasma
1. Place the popped corn, pretzels and cashews in the paper bag
- 12 cups popped corn
- 1 cup mini pretzels
- 1 cup salted cashews
- 1 large brown paper grocery bag
- 1 stick unsalted butter
- 1 cup packed light-brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Cranberry Quick Cookies
By mamacasma
Coconut adds tropical flavor to these tasty cranberries and oats cookies - perfect dessert to treat your guests
- 1 (15.6-oz.) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix
- 3/4 cup quick-cooking rolled oats
- 1/2 cup coconut
- 1/2 cup sweetened dried cranberries
- 1/2 teaspoon grated orange peel
- 1/2 cup oil
- 1 tablespoon water
- 2 eggs
Chocolate-Chip Pound Cake
By mamacasma
This cake is so delicious, one just won't be enough
- Cake
- 5 ounce(s) unsweetened chocolate, chopped
- 1/3 cup(s) mascarpone cheese, at room temperature
- 2 1/4 cup(s) sugar
- 1 cup(s) vegetable oil
- 3 large eggs
- 1 tablespoon(s) pure vanilla extract
- 3 cup(s) all-purpose flour
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) baking powder
- 3/4 cup(s) semisweet chocolate chips
- Chocolate Sauce
- 1 cup(s) semisweet chocolate chips
- 2/3 cup(s) heavy whipping cream
- 1/2 teaspoon(s) pure vanilla extract
DAN'S HOT PEPPER JELLY
By mamacasma
1. Combine ingredients and boil until the sugar disolves and the peppers are tender
- 2-2 1/2 cups ground hot peppers
- 2 cups ground sweet peppers
- 6 cups apple cider vinegar
- 15 cups sugar
- 2 packages of CERTO
Vegetable-Herb Stuffing
By mamacasma
1. Preheat oven to 400 degrees
- 1 1/2 loaf(s) (16 ounces each) sliced firm white bread
- 1 tablespoon(s) olive oil
- 2 medium carrots, finely chopped
- 2 medium stalks celery, finely chopped
- 1 medium onion, finely chopped
- 1/2 cup(s) (loosely packed) fresh parsley leaves, coarsely chopped
- 3/4 teaspoon(s) poultry seasoning
- Salt and pepper
- 2 1/2 cup(s) chicken broth
Easy Beef Stroganoff
By mamacasma
For this family favorite, the thinner the slices of beef, the better
- 6 oz. egg noodles (half a 12-oz. bag)
- 3 Tbsp. olive oil
- 1 lb. sirloin steak, thinly sliced
- Kosher salt and pepper
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 lb. button mushrooms, sliced
- 1/2 cup dry white wine (optional)
- 1/2 cup low-sodium chicken broth
- 1/2 cup lowfat sour cream
- 1 Tbsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- Chopped parsley, for serving
Lasagna
By mamacasma
1. Coat slow cooker bowl with nonstick cooking spray
- 1 medium-size onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15 ounce container part-skim ricotta
- 1 8 ounce package reduced-fat Italian-blend shredded cheese
- 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 12 lasagna noodles (12 ounces) broken in half
- 1 24-ounce jar chunky tomato sauce
Classic Pecan Pie
By mamacasma
Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon
- 1 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 Tablespoons butter, melted
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked or frozen** deep-dish pie crust
Pizza Dip
By mamacasma
For a great taco dip, I substitute cheddar for the mozzarella, and salsa for the pepperoni and tomatoes
- 8 ounces cream cheese, softened
- 3/4 cup light mayonnaise
- 1 cup shredded mozzarella cheese
- 8 ounces sliced pepperoni, chopped
- 2 ripe plum tomatoes, chopped
- 10 large, pitted black olives, chopped
- 4 crusty Italian rolls, cut into 1/2-inch pieces