Recipe of the Day: Chicken-Broccoli Casserole

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Chicken-Broccoli Casserole

2 c. cooked chicken, boned and cut up

1 box frozen chopped broccoli

1 can cream of chicken soup

1/2 c. mayonnaise

1/2 tsp. lemon juice

1/2 tsp. curry powder

1/4 c. shredded cheddar cheese

1/4 c. butter, melted

1/2-1 sleeve Ritz cracker crumbs

Line bottom of greased casserole dish with chicken. Cook broccoli according to directions on the box; drain. In a medium bowl, mix broccoli with soup, mayonnaise, lemon juice, curry powder and shredded cheese. Pour over chicken. Mix melted butter with cracker crumbs, pour over broccoli mixture. Bake in 350° oven until browned and bubbly. Serves four. This recipe is easily doubled for a larger family, using a baking dish or larger casserole dish.

Recipe of the Day: Key Biscayne Lime Pie

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Key Biscayne Lime Pie

4 Eggs (reserve 3 whites for meringue)

1 (14-oz.) can Sweetened, Condensed Milk

1/2 cup Lime Juice

3 tsp. Grated, lime peel

1 Baked, 9-inch Pastry Shell

1/2 tsp. Cream of Tartar

1/2 cup Sugar

Beat Egg Yolks. Stir in Milk, Lime Juice, and Peel. Beat one Egg White until stiff, fold into milk mixture. Turn into Pastry Shell. Beat reserved Egg Whites with Cream of Tartar until foamy. Gradually add Sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake at 350 degrees for 15 minutes or until meringue is golden brown. Cool. Chill before serving.

Recipe of the Day: Garlic Lime Chicken

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Garlic Lime Chicken

1 tsp. salt

1 tsp. pepper

1/4 tsp. cayenne pepper

1/4 tsp. paprika

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. thyme

6 boneless skinless chicken breast halves

2 Tablespoon butter

2 Tablespoon olive oil

1/2 c. chicken broth

4 Tablespoon lime juice

In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Recipe of the Day: Russian Spice Tea Mix

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Russian Spice Tea Mix

1 c. instant orange drink mix

1 c. instant sweet tea mix

1/2 c. instant lemonade mix

1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. nutmeg

1/4 tsp. allspice

Combine all ingredients & mix well. Store in airtight container. Use 3 - 4 tsp. for 8 oz hot water. Note: You can also make this with all sugar-free ingredients & sugar substitute. This makes a great homemade Christmas gift.

Recipe of the Day: Zucchini Bread

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Zucchini Bread

3 eggs

1-3/4 cups sugar

1 cup olive oil (or salad oil)

2 cups raw chopped zucchini

1 tsp. salt

tsp. baking soda
1/4 tsp. baking powder

1 Tablespoon cinnamon

1/2 cup nuts (or more to taste)

2 cups flour

1 Tablespoon vanilla

1/4 tsp. nutmeg

Beat eggs until light and fluffy. Add sugar and beat well. Stir in oil, vanilla and zucchini. Sift dry ingredients and stir into liquid mixture. Add nuts. Be sure to grease pans. Bake at 325° for 50 to 60 minutes or until toothpick inserted in middle of loaf comes out clean. Makes about four small loaves. This bread freezes well.

Recipe of the Day: Taco Salad

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Taco Salad

1 head of lettuce

2 small tomatoes

2 c. shredded cheese

1/4 c. onion

1 lb. ground beef
1 pkt. taco seasoning

1 can kidney beans (optional)

1 bag Doritos (nacho cheese)

1 small bottle of Russian with honey, French with honey, or Catalina dressing

Brown ground beef in skillet. Drain. Add the taco seasoning packet according to directions. Add kidney beans. Shred/tear the lettuce, dice the tomatoes, and smash Doritos. Add shredded cheese and meat mixture. Stir in dressing last. Mix together well.

Recipe of the Day: Perfect Pork Medallions

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Perfect Pork Medallions

1-lb. slices lean pork tenderloin

3 heaping tsp. minced garlic

1 medium onion
1 medium bell pepper

1 medium granny smith apple

Place pork slices in a 12X12 baking dish. Add salt, pepper, cilantro, basil, or any or spice that you like. Sprinkle garlic over the pork. Slice onion into 1/4 inch slices and place over meat. Slice bell pepper same and add to dish. Wash, peel, core and slice apple into 8 to 12 slices and add to top of dish. (Always use a good, firm apple or it will not hold up during cooking.) Drizzle mixture with a small amount of olive oil. Drizzle liberally with your favorite bbq sauce. Cover with aluminum foil and let marinade in refridgerator for a few hours. Bake at 325° to 350° for 2 1/2 to 3 hours.

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Recipe of the Day: Comforting Chicken Noodle Soup

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Comforting Chicken Noodle Soup

2 qts. water

8 chicken bouillon cubes

6 1/2 cups uncooked egg noodles
2 cans cream of chicken soup

3 cups cubed cooked chicken

1 c. sour cream

In large saucepan, bring water & bouillon to a boil. Add noodles; cook uncovered until tender. Do not drain. Add soup & chicken, heat through. Remove from heat, stir in sour cream. (Yield: 10 - 12 servings. Recipe can be halved.)

Recipe of the Day: Banana Nut Bread

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Banana Nut Bread

2 cups sugar

1 cup oil

4 eggs

6-7 ripe bananas

• Mix in large bowl sugar, oil and eggs. In another bowl mash bananas well and fold in.

2 1/2 cups all-purpose flour

1 tsp. salt

2 tsp. baking soda

1 cup ground nuts

• Mix in small bowl and fold into above mix. Grease and flour 2 bread pans. Bake 350° for 50 -60 min until knife comes clean. Cool 10 min before removing from pans. Taste better next day very moist. I store in refrigerator. Freezes well.

Recipe of the Day: Chocolate Layered Dessert

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CHOCOLATE LAYERED DESSERT

1 c. flour

1 stick margarine, softened

1 c. chopped pecans

8 oz. cream cheese, softened

1 c. powdered sugar

1 c. Cool Whip
2 T. milk

3 oz. instant chocolate pudding

3 oz. instant vanilla pudding

3 c. milk

remaining Cool Whip from tub

*electric mixer is recommended*

LAYER ONE: Combine first three ingredients in 9 x 13 pan. Bake at 325° for 10 minutes. Let cool completely (approx. 30 minutes). LAYER TWO: Combine next 4 ingredients (cream cheese to milk) and spread over crust. LAYER THREE: Combine next 3 ingredients (puddings and milk) and pour over second layer. LAYER FOUR: Spread what's left of your Cool Whip over the top. Best if refrigerated overnight/all day before serving.

Recipe of the Day: Slow Cooker Chicken and Dumplings with Veggies

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SLOW COOKER CHICKEN AND DUMPLINGS WITH VEGGIES

1 small whole chicken (around 3-4 pounds)

3 whole carrots, chopped

1/2 onion, diced

2 celery stalks, diced

1/2 tsp. salt

3 T. flour2 eggs

1 c. milk

1 1/4 c. flour

2 tsp. baking powder

Boil chicken 1 - 2 hours in stock pot over low/medium low heat. Cool and de-bone chicken (making sure to reserve the water you boiled it in). Return water to a full boil. Combine 3 T flour with 1 cup water to make a gravy. Add to boiling water and stir until water thickens up a bit. Pour about 4 cups of the water/gravy mixture into slow cooker. Mix in vegetables, chicken pieces, and 1/4 tsp salt. DUMPLINGS: Take a 1 cup measure cup and beat your eggs in it. Add milk to eggs until the 1 cup measuring cup is full. Mix 1 1/4 cup flour, 1/4 salt and baking powder in separate bowl. Add to egg/milk mixture. Stir until doughy. Plop dumpling mixture onto chicken and vegetables. Cover and cook on high for 3 hours.

Recipe of the Day: Lilly's Chili

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Lilly's Chili

1-lb. lean ground beef

1 medium onion, chopped

2 (15-oz.) cans Bush's chili hot beans

1 (15-oz.) can light red kidney beans

1 (15-oz.) can pork and beans (remove pork)

1 (15-oz.) can tomato sauce

1 (15-oz.) can stewed tomatoes, undrained

1 sm. green pepper,cut in strips

2 to 3 T. chili powder (more if desired)

1/2 tsp. black pepper

1/2 to 1 tsp. sugar

water

Brown and crumble ground beef in large, Duch-oven kettle; add onions and simmer together a few minutes. Add remaining ingredients, including a can of water with each can of beans and with the can of tomato sauce, stirring well. Bring to a boil, then simmer for at least an hour. This freezes well,and is better every time it is reheated.

Recipe of the Day: Vidalia Onion Pie

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VIDALIA ONION PIE

1 c. Ritz cracker crumbs

1/2 stick Butter, melted

2 c. Vidalia onions, thinly sliced

2 T. Butter

2 Eggs3/4 c. Milk

3/4 tsp. Salt

1/4 c. Grated sharp cheddar cheese

Dash of pepper

Pinch of Parsley

Pinch of Paprika

Mix crackers crumbs and melted butter. Press into an eight inch pie pan. Saute onions with butter until clear, not brown. Spoon into crust. Beat eggs with milk, salt and pepper and pour over onions. Sprinkle with cheese and paprika. Bake at 350° for 30 minutes, or until center is firm. Sprinkle with parsley just before serving.