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May 2016 Recipes

May 18, 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 - Cranberry Buckle with Vanilla Crumb Recipe | Zero Carb Slow Cooker Chicken Alfredo Recipe | Make Ahead Shrimp Salad Recipe | Lime Chicken Recipe | Spinach and Mushroom Salad Recipe | Bar-B-Que Chicken Casserole Recipe | Chicken Crescent Wreath Recipe | Herbed Tomatoes and Green Beans Recipe | Lemon Pepper Chicken Recipe |
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Nancy Rogers   



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Cranberry Buckle with Vanilla Crumb Recipe

1 T. unsalted butter, room temperature, for pan
1 3/4 cups flour, 8.75 oz
2 t. baking powder
1/2 t. fine sea salt
1/2 cup unsalted butter, 4 oz
3/4 cup sugar, 5.25 oz
Zest of 1 orange
2 eggs
1 T. vanilla extract
1/2 cup sour cream, 5 oz
2 cups cranberries, fresh or frozen, 8 oz
1 cup vanilla crumb, recipe follows

Preheat oven to 350. Butter a 9 inch square baking pan. Sift flour, baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream butter, sugar and orange zest together on medium high speed for 3 to 5 minutes til light and fluffy. Add eggs one at a time. Scrape down sides of bowl after each addition. Stir in vanilla. Stir in flour mixture in three additions alternating with the sour cream in two additions,beginning and ending with the flour mixture and scraping down sides of bowl occasionally. Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan. Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes or til lightly golden and firm on top. Wrapped in plastic wrap this cake will keep at room temperature for 2 to 3 days.

Vanilla Crumb:
1 cup flour
3/4 cup sugar
1/4 cup packed light brown sugar
1/4 t. fine sea salt
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
1 T. pure vanilla extract
Mix the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse til mixture is the texture of coarse crumbs. With a stand mixer, mix on low speed also til the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Use this topping immediately or store it in a plastic bag in the freezer for up to 3 months. This crumb topping can be used on many recipes because it is so versatile. With a little customizing, you can make a topping for any fruit crisp. double or even triple the recipe and keep the extra topping in the freezer. that way, you can make a crisp on the spur of the moment. Makes 2 cups crumbs.
Sherry (in Indiana)
Click Here to Print this Recipe

Zero Carb Slow Cooker Chicken Alfredo Recipe

6 Skinless and Boneless Chicken Breasts
¼ Cup Butter, Softened
Salt, Pepper and Garlic Powder To Taste
1 Jar Of Zero Carb Alfredo Sauce
1/4 Cup Heavy Cream

Rub chicken breasts with the butter and season on each side with salt, pepper and garlic; place in the bottom of your slow cooker.

In a large bowl, combine the Alfredo sauce and cream; pour over the chicken breasts. Cover and cook on low 4-5 hours or until the chicken is tender.
Sherry (in Indiana)
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Here is my suggestion for muffin tins that won't release the baked muffins without destroying them. Grease or spray the muffin pan with non stick spray and then lightly dust with flour. If your batter is chocolate, you can lightly dust with unsweetened cocoa. I have never tried this with paper liners.
Robbie IN

Another salad:

Make Ahead Shrimp Salad Recipe

1 cup mayo
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup ketchup
2 t. mustard
2 t. lemon juice
1 t. Worcestershire sauce
1/2 t. garlic powder
1/4 t. salt
1 lb. frozen peeled & deveined salad shrimp, thawed (mine are from Vital Choice)
1 cup grape tomatoes, halved
7 cups shredded lettuce

Combine first 9 in large bowl; stir in shrimp & tomatoes. Cover & chill 2 hrs. or until ready to serve. Serve over lettuce.
Athena in DE
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Lime Chicken Recipe
Makes 4 Servings


4 (5 ounce) chicken breasts (boneless and skinless)
Juice of 3 limes
2 tablespoons chopped garlic
2 cups sliced mushrooms

Slice chicken into thin strips. Saute chicken and garlic in lime juice until chicken is tender. Add mushrooms and continue to cook until chicken is lightly browned.

Calories 175 Fat 3g Sodium 342mg Protein 32g Carbohydrate 6g Cholesterol 40mg Fiber 1g
Click Here to Print this Recipe

Spinach and Mushroom Salad Recipe
Makes 8 serving

1 (10 ounce) bag cold water washed spinach, torn in bite sized pieces
1 (8 ounce) package sliced mushrooms
1 medium zucchini, sliced
1/2 cup fat-free Italian dressing
1/8 teaspoon salt
1/8 teaspoon pepper

In a large bowl, toss spinach, mushrooms and zucchini. Add dressing and toss again.

Calories 39 Fat 0g Sodium 64mg Protein 2g Carbohydrate 8g Cholesterol 0mg Fiber 2g
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Bar-B-Que Chicken Casserole Recipe

1 can pork and beans
4 pieces chicken (thighs, breast or legs)
1/4 c. ketchup
2 tbsp. peach preserves
2 tsp. minced onions
1/4 tsp. soy sauce
1/4 c. brown sugar

Place pork and beans in a 2-quart casserole dish. Top with chicken. Mix together the remaining ingredients and pour over chicken and beans. Cover and bake at 325 degrees for 1 hour and 45 minutes.
Makes 4 servings.
Sue 2008
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Chicken Crescent Wreath Recipe

2 tubes (8 oz each) crescent rolls
1 cup shredded co-jack cheese
? cup cream of chicken soup
½ cup chopped broccoli
½ cup sweet red pepper
1 can (5 oz) white chicken or ¾ cup cooked chicken
2 T chopped onion

Arrange crescent rolls on a 12 inch lightly greased pizza pan, forming a ring with the pointed ends facing the outer edge of the pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over the filling and tuck under the wide ends. (Filling will be visible.) Bake at 375° for 20-25 minutes or until golden brown.
From Patricia in AL 2008
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Herbed Tomatoes and Green Beans Recipe

3 green onions, coarsely chopped
2-tspn minced garlic
olive oil
1/2-lb fresh green beans
1/2-cup beef broth
5 Roma tomatoes, chopped
2-tspn dried parsley flakes
2-tspn fried oregano
salt and pepper to taste

Sauté onions and garlic in olive oil until tender. Add beans and broth. Bring to a boil; reduce heat and simmer with lid on for about 30 minutes. Stir in the tomatoes and seasonings and simmer an additional 5 minutes.
Uuuuum Uuuuuuum Good
Susana in Louisiana 2008
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Lemon Pepper Chicken Recipe
Makes 4 servings

4 chicken breasts (boneless and skinless)
1 cup Italian fat-free dressing
1 teaspoon lemon pepper
1/8 teaspoon salt

Combine Italian dressing, lemon pepper, and salt. Pour over chicken breasts and marinate for at least 2 hours in the refrigerator. Remove chicken from marinate and bake uncovered at 350 degrees for 45 minutes. Broil for last 5 minutes.
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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