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September 6, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Later this week I will add some more recipes that include the Weight Watcher's Plus Points.  I hurt my back several weeks ago and it is difficult to sit at the computer very long.  I did go an weigh in yesterday.  I gained .2 of a pound.  When it is hard to exercise and move around much, it is difficult to lose weight.  For the past several weeks I have gained weight even though I have followed the Weight Watcher program.  I am not discouraged however because when I can move around more the weight will start coming off.  In the past three weeks I have gaineda total of .8 of a pound. My back is better but not back to normal yet.

Red Lobster Biscuits Clone

2 cups buttermilk baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup butter, melted
1/2 teaspoon garlic powder

Combine baking mix, milk and cheese in large bowl; stir with wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Bake at 450 8 to 10 minutes or until golden brown. Combine butter and garlic powder; brush tops of biscuits while on cookie sheet. Serve warm.
Makes 12 biscuits.

NUTRITION INFORMATION: (1 biscuit - butter, not margarine) 150 calories; 80 calories from fat; 9 grams fat; 4 grams saturated fat; 15 milligrams cholesterol; 330 milligrams sodium; 13 grams carbohydrates; zero grams fiber.
Sherry (in Indiana)
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This is for Judy. Thanks for all your fantastic recipes! From your experience how many does your recipe for Cantonese Ribs serve that was in the 9/5 newsletter? I am guessing 4 - 6, but would like to know your opinion. Thanks!
Robbie IN

Gluten Free Recipes
In the 9/2 newsletter Nuncy Chicken Tetrazzini  wanted gluten free recipes. Here are three for her. You can also cook a spaghetti squash and add your favorite sauce, such as pizza, spaghetti or marinara to it, and top it with cheese, vegetables, or add in cooked beef, sausage, shrimp or pepperoni. Spaghetti squash is an amazing vegetable and often overlooked in my opinion. Also check out the recipes that Nancy has been submitting to the weight watchers corner, as many of them are gluten free, if you insure you use gluten free spices, corn starch, baking powder and other ingredients.
Robbie IN

Spaghetti Squash Pie Recipe

1-3 lb. spaghetti squash
1 oz. grated Parmesan cheese
1 egg
3/4 c. ricotta cheese
1 lb. ground turkey
1/2 lb. chopped onions
1/2 chopped green pepper
1 tsp. basil
1 tsp. oregano
1 1/2 c. tomatoes, crushed
2 oz. Mozzarella cheese, grated

Cook squash in boiling water 30 minutes; allow to cool or microwave on high 20-30 minutes after piercing several times. Brown turkey in non-stick skillet with onions, peppers, and spices. Drain well. Add tomatoes and heat through.
When squash is cool, cut in half, remove seeds with spoon. Remove squash with fork, separating the strands like spaghetti. Drain and blot with paper towels until dry as possible. Stir in egg and Parmesan cheese and pour in a 10-inch round quiche dish, sprayed with buttered flavored non-stick spray.
Shape into a crust. Bake 20 minutes at 350 degrees uncovered. Pat off excess moisture before continuing with next step. Spread ricotta cheese over baked crust. Evenly spread turkey-tomato mixture over ricotta cheese. Bake another 20 minutes at 350 degrees. Sprinkle with Mozzarella cheese, return to oven 5 minutes.
Robbie In

Chicken Tetrazzini With SPAGHETTI SQUASH

1 spaghetti squash (about 3 lb.)
1 tbsp. unsalted butter or olive oil
1 med. size yellow onion, chopped fine
1/8 tsp. black pepper
3 tbsp. cornstarch - gluten free
1 med. size stalk of celery, sliced thin
2 c. low sodium chicken broth
1 c. milk
2 tbsp. sour cream
1 bay leaf
2 tbsp. minced parsley
1 tbsp. lemon juice
2 c. cubed cooked chicken or turkey meat
Preheat oven to 350 degrees. Slash squash in several places with a small knife. Place squash on an ungreased baking dish. Bake 1 hour or until it can be pierced easily with a fork. Cool for 15 minutes.
Meanwhile, in a heavy saucepan, melt butter over moderate heat, add the onion, celery and pepper, cook until onion is soft, about 5 minutes. Slowly add cornstarch to vegetables, stir, add chicken broth, milk, and bay leaf. Cook about 20 minutes, stirring occasionally. Discard bay leaf, stir in sour cream, parsley and lemon juice. Remove from heat.
Halve spaghetti squash, remove seeds. Scrape the flesh into ungreased 1 1/2 quart casserole, smoothing into an even layer. Cover with chicken, then the sauce. Bake uncovered for 30 minutes or until bubbly.
Robbie In

Spaghetti Squash Primavera Recipe

1 lg. spaghetti squash
1/2 c. fresh or frozen peas
1 c. sliced mushrooms
2 med. tomatoes, seeded & chopped
1 sm. bell pepper, seeded & chopped
1 tbsp. olive oil
1/4 tsp. dried oregano
1/4 tsp. dried basil
Freshly ground black pepper

Cut spaghetti squash in half lengthwise, and place cut-side down in baking dish filled with 1 inch of water. Bake uncovered in 350 degree oven for 45 to 60 minutes or until easily pierced with fork. Saute vegetables in large skillet with olive oil. Simmer about 15 minutes or until vegetables are tender, but still firm. Scoop strands of pulp from squash and place in warmed serving bowl. Toss with vegetable mixture and season to taste.
Serves 4.
Robbie In
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Bread Mixes from The Prepared Pantry

Crunchy Pumpkin Seed Date Bars Recipe

In bowl, mix 3 cups oats, 14 oz can condensed milk, 1 1/2 cups unsweetened coconut flakes, 1 cup pumpkin seeds, and 3/4 cup chopped pitted dates. Press mixture into baking pan. Bake at 35O degrees for 2O min.
Serve and Enjoy.
(From Holiday Express (Russie))
Anna in Sweden
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Broccoli and Grape Salad Recipe

1 bunch broccoli
1 bunch green onions
1 lb. bacon, fried and crumbled
1 bunch red seedless grapes, halved
1 c. raisins
1 small pkg. toasted almonds

1 c. salad dressing or mayonnaise
1 tsp. vinegar
1/2 c. sugar
1/4 c. milk

Mix dressing ingredients.
Cut up broccoli into flowerets, also using some of the stalk. Cut green onions, using tops. In a large bowl, add dressing to all ingredients and toss until well coated. Best when chilled.
Mary Ann
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Chicken Salad Recipe

10 oz. can chicken
8 oz. can water chestnuts
5 Tbsp. Ranch dressing
1 c. grapes, cut in half
celery salt
salad seasoning

Combine the Ranch dressing with the celery salt and salad seasoning. Mix thoroughly. Drain chicken and shred. Combine with the dressing. Mix thoroughly. Add water chestnuts and gently toss to coat. Serve on crackers or use as a stuffing in fresh tomatoes.
Mary Ann
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Grape and Pecan Salad Recipe

2 lb. seedless grapes
1 (12 oz.) container Cool Whip
1/2 c. brown sugar
1/2 c. finely chopped pecans
8 oz. sour cream

Wash, destem and drain grapes. Mix brown sugar, pecans and sour cream. Stir in with grapes. Cover top with Cool Whip just before serving.
Mary Ann
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Chinese Chicken Salad Recipe

1 chicken breast or 1 small can chicken
2 Tbsp. almonds, slivered and toasted
2 Tbsp. sesame seed, toasted
1/2 head cabbage, sliced thin
2 green onions, chopped
1 pkg. Ramen noodles
1/2 Tbsp. sugar

1/3 c. salad oil
1/2 tsp. pepper
3 Tbsp. vinegar
1/2 Tbsp. sugar

Combine first 4 ingredients. Break up noodles.

Mix dressing. Let stand for 1 hour. Mix dressing together with salad. When ready to serve, sprinkle noodles over salad; toss and serve.
Mary Ann
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Pear Salad Recipe

8 pear halves (canned)
1 cream cheese (8 oz. pkg.)
1/4 c. chopped pecans
1/4 c. light mayonnaise
lettuce leaves or chopped lettuce

Place pear half on a bed of lettuce. Fill fruit cavity with mixture of cream cheese, mayonnaise and nuts. Place cherries on top.
Mary Ann
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Crescent Roll Dessert Recipe

2 cans crescent rolls
1 (8 oz.) pkg cream cheese
1 c. 10x powdered sugar
1 tsp. vanilla
1 tsp. cinnamon
1 c. brown sugar
1 stick butter, melted

Put 1 can of crescent rolls in bottom of 9 x 13 inch dish or pan. Mix cream cheese, powdered sugar and vanilla. Pour over rolls. Put other can of rolls on top of this. Sprinkle cinnamon on top of rolls. Then sprinkle brown sugar on top of cinnamon. Melt butter and drizzle on top of sugar. Bake 30 minutes at 325.
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Southern Peach Cobbler Recipe

For the cobbler:
1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
3/4 cup of milk

For the fruit:
1 can (28 ounce) peaches in heavy syrup,
2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water
1 tablespoon cinnamon (for sprinkling on top)

Here's what you need to do:
Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.
In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that's okay.
Pour the batter on top of the melted butter.

If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.

Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.
Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!
From: Sweet Tooth
Judy in Montana
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