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June 2016 Recipes

June 22, 2016  | 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.

Today's Recipes Zucchini Garden Chowder Recipe | Cheesy Yogurt Biscuits Recipe | Strawberry Broccoli Salad Recipe | Apple Bacon Coleslaw Recipe | Bacon Corn Bread Recipe | Homemade Orange Creamsicles Recipe | Spanish Roasted Potato Salad Recipe | Balsamic Chicken Recipe | Southwestern Chicken Wrap Recipe | Southwestern Chicken Wrap Recipe | Southwestern Chicken Wrap Recipe | Potato Chip Chicken Recipe | Oven Sesame Chicken Recipe | Smoked Sausage Casserole Recipe | Applesauce Kielbasi Recipe

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Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Zucchini Garden Chowder Recipe

2 medium zucchini, shredded
1 medium onion, chopped
2 T fresh parsley
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 bouillon cubes (chicken or veggie)
14.5 oz can diced tomatoes
12 oz can evaporated milk (I use light or fat free)
1 pkg frozen corn
1/4 cup parmesan cheese
8 oz shredded cheddar

Sauté onion, zucchini in butter until soft but not brown. Mix in flour, then add spices, water and bouillon cubes. Cook until thickened. Add remaining ingredients (except for cheese) and cook until very warm. Add cheeses right before serving and stir into the pot just until melted.

This soup is delicious. A friend of mine, our parish nurse, made it for a lunchtime gathering at church & it was very well received! Since summertime zucchini harvest is coming soon, I thought everyone might appreciate another way to prepare it.
Laura in southeastern PA
Click Here to Print this Recipe

Cheesy Yogurt Biscuits Recipe

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup plain Greek yogurt
1/2 cup milk
1/2 cup shredded Cheddar cheese

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, and salt. Add yogurt, milk, and cheese, then mix and knead with floured hands to form a smooth dough.
Roll out the dough to 1-inch thickness, using a floured rolling pin on a floured surface. Cut into 2-1/2-inch rounds using a biscuit cutter. Place biscuits 1-inch apart on prepared baking sheet.

Bake 12 to 14 minutes, or until light golden. Serve immediately.
Sherry (in Indiana)
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Strawberry Broccoli Salad Recipe

5 cups fresh broccoli florets, blanched
3 ounces reduced fat sharp Cheddar cheese, cut into 1/2-inch cubes
1/4 cup diced red onion
1/4 cup pecans, coarsely chopped
3/4 cup non-fat plain Greek yogurt
1 tablespoon granulated sugar
1/2 teaspoon apple cider vinegar
1/8 teaspoon salt
1 cup fresh strawberries, sliced

In a large bowl, toss together broccoli, cheese, onion, and pecans.

In a small bowl, combine Greek yogurt, sugar, vinegar, and salt. Pour over broccoli mixture; toss to coat. Gently stir in strawberries. Serve immediately or refrigerate until ready to serve.
Sherry (in Indiana)
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They say an apple a day keeps the doctor away, but it also adds a whole new twist to this dish. Between the crunch of the cabbage, the tartness of the apple, and the smokiness of the bacon, Apple Bacon Coleslaw is absolutely wonderful.

Apple Bacon Coleslaw Recipe

3 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1 tablespoon sugar
1/4 teaspoon salt
1 (16-ounce) package shredded coleslaw mix
1 large apple, diced
4 slices cooked bacon, crumbled

In a large bowl, whisk together olive oil, mayonnaise, mustard, lemon juice, hot sauce, sugar, and salt.

Add coleslaw mix and apple, and toss until evenly coated. Sprinkle with bacon and serve, or cover and refrigerate until ready to serve.
Sherry (in Indiana)
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Bacon Corn Bread Recipe

1 cup sour cream
1 cup milk
1 egg
3 tablespoons butter, melted
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1/4 cup real bacon bits
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.

In a large bowl, whisk sour cream, milk, egg and butter. Add the remaining ingredients and whisk until mixed. Pour batter into prepared dish.

Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 15 minutes, then cut into squares and serve warm.
Sherry (in Indiana)
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Homemade Orange Creamsicles Recipe

1 1/2 cups orange juice
1 1/2 cups lowfat vanilla or plain yogurt
1-2 tbsp of a sugar substitute such as Splenda
1/2 teaspoon granulated white sugar
1/2 teaspoon vanilla
A drop of red and yellow food coloring is optional to make more of an orange color

The recipe is to pour into popsicle molds and freeze till firm, but it can be poured into cupcake papers in a muffin tin or simply frozen in a bowl and scooped out.
Nana in SE Ohio
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Spanish Roasted Potato Salad Recipe
Serves 3-4

1 pound pound small Potatoes (white or red)
3 tablespoons Olive Oil
1 1/4 teaspoons Salt
1/2 teaspoon Ground Black Pepper
4 Cloves of Garlic finely chopped
4 tablespoons Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard

Preheat the oven to 400 degrees.
Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer.
Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool.

In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
Sherry (in Indiana)
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Balsamic Chicken Recipe

4 boneless skinless chicken breasts
2 teaspoons lemon pepper
2 teaspoons vegetable oil
1/3 cup balsamic vinegar
1/4 cup chicken stock
2 cloves garlic, minced

Sprinkle lemon pepper on both sides of the chicken. In a skillet, heat oil over medium heat. Add chicken and cook for 5 to 7 minutes on each side or until chicken is no longer pink inside. Remove chicken to a serving platter and keep it warm. Mix vinegar, broth and garlic and add to the skillet. Stir cook over medium high heat for about 2 minutes or until the mixture is reduced and slightly thickened. Pour sauce over chicken breasts and serve. Serves 4.
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Southwestern Chicken Wrap Recipe

8 10 inch flour tortillas, burrito size
2 medium tomatoes, chopped
1/2 cup black beans, rinsed and drained
3 tablespoons canned green chilies, diced
1/3 cup green onions, chopped
1 tablespoon cilantro, fresh and chopped
1 tablespoon vegetable oil
1 pound chicken breasts, skinless and thinly sliced
1/3 cup green salsa, your favorite

Combine tomatoes, chilies, green onions and cilantro, set aside. Cook chicken in a skillet for two minutes in 1 tablespoon oil over medium high heat. Add green salsa and continue to cook until the chicken is cooked through. Add tomato mixture to the skillet and heat for 2 minutes,until heated through, stirring occasionally. Place 1/2 cup filling on each tortilla; roll up. To serve cut each wrap in half with a slight diagonal cut. Serves 4.
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Southern Chicken Recipe

2 tablespoons olive oil
2 pounds skinned, boned chicken breast, cut into 1 inch cubes
1 cup cubed reduced sodium ham
1 cup finely chopped onion
1 tablespoon dried basil
2 teaspoons dried oregano
4 garlic cloves, minced
2 cups finely chopped seeded peeled tomato
1 cup dry white wine
1/2 cup thinly sliced carrot
1/4 cup water
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 8 ounce can tomato sauce
1 2 ounce jar diced pimento
1/2 cup frozen green peas

Heat oil in a Dutch oven over medium heat until hot. Add chicken and ham; saute 10 minutes or until chicken is browned. Remove mixture from pan. Add onion, basil, oregano and garlic to pan. Saute 5 minutes or until onion is tender; stir occasionally. Add tomato and next 8 ingredients; bring to a boil. Return chicken mixture to pan; cover, reduce heat, and simmer 40 minutes. Stir in peas; cook 2 minutes.
6 servings.
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Potato Chip Chicken Recipe

1 20 ounce bag regular salted potato chips, crushed
1 16 ounce container of sour cream
2 1/2 pounds chicken tenderloins
butter flavored cooking spray
1 tablespoon garlic powder or granulated garlic
1/2 cup butter

Preheat oven to 450F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet. Bake chicken 5 minutes, then reduce heat to 375F. and bake 10 to 12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven to 450F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown. Serve with salsa if desired.
Note: For a change I use Sour Cream Potato Chips or BBQ Potato chips. It gives the chicken a different flavor but is good.
Lisa TX
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Oven Sesame Chicken Recipe

2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless, chicken breast halves
2 tablespoons butter, melted

Preheat oven to 400F. Place soy sauce in a 9 x 13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. Bake at 400F for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve. Serves 4.
Lisa TX
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Smoked Sausage Casserole Recipe

1 20 ounce can pineapple chunks in juice, drained
1 can whole sweet potatoes, drained and cut into 1/2 quart slices
3/4 pound smoked sausage, sliced
3 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter

Drain the pineapple chunks, reserving the juice. Add enough water to the juice to measure 1 1/4 cups. Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10 x 6 x 11 baking dish. Set aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually add pineapple juice mixture, stirring until blended. Cook, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove from heat and add butter, stirring to melt. Pour over sausage mixture. Cover and bake at 350F for 35 to 40 minutes.
Serves 8.
Mary Ann
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Applesauce Kielbasi Recipe

3 pounds of kielbasi
1 bag of sauerkraut, drained and rinsed
1 medium jar applesauce
1 (12 ounce( can or bottle of beer

Mix together saurkraut and applesauce and put in the bottom of the crock pot. Cut the kielbasi into serving size pieces and place it on top of the sauerkraut. Pour the beer over all. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Serve it on long hard rolls with tossed salad.
Mary Ann
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