Gorgonzola Baked Apples with Balsamic Syrup

Gorgonzola Baked Apples with Balsamic Syrup

1/3 cup chopped hazelnuts
1/4 cup butter, chopped
3 tablespoons crumbled Gorgonzola cheese
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon onion powder
6 medium tart apples, cored
1 cup balsamic vinegar

In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender.

Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples. Yield: 6 servings.

Recipe found here: Gorgonzola Baked Apples with Balsamic Syrup

Creamy Spinach and Cheese Casserole

Creamy Spinach and Cheese Casserole

2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup fat-free milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Preheat oven to 350°. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.

Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Creamy Spinach and Cheese Casserole

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread

2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup canola oil
3 teaspoons ground cinnamon
1/4 cup confectioners’ sugar
1-1/2 to 2 teaspoons milk

Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.

Grease the bottom only of a 9×5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners’ sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.

Recipe found here: Cinnamon Swirl Quick Bread

Porcupine Meatballs

Porcupine Meatballs

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

In a bowl, combine the first seven ingredients.

Add beef and mix well. shape into 1-1/2-in. balls.

In a large skillet, brown meatballs in oil; drain.

Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Recipe found here: Porcupine Meatballs

Sausage Bread Dressing
Sausage Bread Dressing

4 cups seasoned stuffing cubes
1 cup corn bread stuffing mix (about 3 ounces)
1/2 pound bulk Italian sausage
1 large onion, chopped
3 tablespoons butter
1 large tart apple, peeled and chopped
1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces)
1-1/4 cups sliced fresh mushrooms (about 4 ounces)
1 celery rib, chopped
1/2 cup minced fresh parsley
1 tablespoon fresh sage or 1 teaspoon dried sage leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup pecan halves

Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix.

In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture.

Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans.

Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: about 12 cups.

Recipe found here: Sausage Bread Dressing

Steak Stroganoff

Steak Stroganoff

3 to 4 pounds beef top sirloin steak, cubed
2 cans (14-1/2 ounces each) chicken broth
1 pound sliced fresh mushrooms
1 can (12 ounces) regular cola
1/2 cup chopped onion
1 envelope onion soup mix
1 to 2 teaspoons garlic powder
2 teaspoons dried parsley flakes
1/2 teaspoon pepper
2 envelopes country gravy mix
2 cups (16 ounces) sour cream
Hot cooked noodles

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until beef is tender.

With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. Yield: 12-16 servings.

Recipe found here: Steak Stroganoff

Baked Potato Cheddar Soup

Baked Potato Cheddar Soup

1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
Crumbled cooked bacon, optional

In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.

Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon. Yield: 4 servings.

Recipe found here: Baked Potato Cheddar Soup


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