BBQ Snack Mix

http://www.pauladeen.com/recipes/recipe_view/barbecue_snack_mix/

Everybody goes nuts for snack mixes and  it is that time of year, when the weather is getting colder and you want the oven on longer, so we thought we would give this version of snack mix a a try. It calls for allot of smoked paprika, so it should be interesting.

Ingred:

1/4 cup butter, melted
3 tablespoons barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons light corn syrup
1 (1-ounce) envelope ranch dressing mix
1 tablespoon smoked paprika
1/4 teaspoon powdered mustard
1/8 teaspoon ground red pepper (optional)
4 cups corn-and-rice cereal*
4 cups corn cereal squares*
3 cups bite-size Cheddar cheese crackers*
3 cups baked snack crackers*
3 cups pretzel twists
1 cup dry-roasted peanuts

Directions:

• Preheat oven to 250°.
• In a small bowl, whisk together melted butter and next 7 ingredients. In a large roasting pan, combine cereals and all remaining ingredients. Pour butter mixture over cereal mixture, tossing to coat.
• Bake, stirring every 15 minutes, for 1 hour or until crispy. Spread mixture in a single layer on wax paper to cool. Store in airtight containers for up to 1 week.

Tupps Tidbits ~ We used Crispix and Corn Chex cereals, Cheez-Its, and Wheat Thins.

After trying this , we decided to stick with the traditional Chex mix.  The smoked paprika was over bearing and the flavor was not the best.  This is NOT A KEEPER and after a week we still have some left over in the house ( that does not happen with most snacks)! 

Amish Country Bread

http://morganmoore.typepad.com/one_more_moore/2007/03/amish_country_b.html

We were able to go out to dinner to the "new" restaurant in town..."Texas Roadhouse" and if you have ever been there, you know they provide you awesome bread at your table.  This must have insprired us to pick this receipe this week.  Do you think it takes hours to make bread? Why does hardly anyone ever make there known anymore?  This has got to be the easiest non work intensive impressive looking receipe for bread.  We will see how it goes! Oh and we are going to make it even easier by using a bread machine.

Ingredients:
4 Tbs sugar
2 Tbs butter (melted)
3 tsp salt
1 1/2 c hot water
2 Tbs yeast
5 cups of flour

Directions:
Put all ingredients but the flour into a mixer and let sit a few minutes or so. Add the flour in small batches & mix with a dough hook for 8-10 minutes. Remove & place in a bowl that has been greased & let dough rise until double in size (about 30 min)  Punch down & divide in half in 2 rounds and place on greased cookie sheet.  Cut decorative slits on top.  Let dough rise again.  Rub an egg white wash ( 1 egg white + 1 Tbs. water) over the top and sprinkle with kosher salt.  You can add dried rosemary & Parmesan here.  Bake at 400 degree for 17 - 20 minutes.  

NOTE:   For the first time, we decided make 1/2 a recipe or 1 loaf.  And we also made the dough in the bread machine.  The ingredients need to added into the bread machine in this order for this to work:  water, butter, salt, sugar, flour and the yeast last!

Tupps Tidbits ~  I was the baker of this one, not Tupps but he did help me with the order of to which to put the ingredients in the bread machine. This is very important.  Also, there are endless herbs you could chose to add to the bread before baking.

We were surprised by the amount of yeast this recipe called for, but it is correct.  Basically it makes the bread rise that much faster.   What makes this recipe special is that is it quick & tastes wonderful.  We are making this one a KEEPER!

General Tso's Meatballs

www.sheknows.com

General Tso's chicken is a classic Chinese take-out dinner.   It usually packs a full flavor spice with a little sweetness.  I am hopeful this recipe will offer similar flavor without all the take-out cost.  Also, the meatballs are made with chicken not ground beef so this could be an interesting twist.

Ingredients:
1 pound ground chicken
2 Tbs. minced garlic
2 Tbs. grated ginger
2 green onions, minced
1 large egg, beaten
1/2 cup panko breadcrumbs
1/2 tsp sesame oil
3 Tbs. rice wine vinegar
3 Tbs. low-sodium soy sauce
3 Tbs. brown sugar
1/2 tsp arrowroot powder
3 green onions, chopped
4 dried chilies, seeded and chopped

Directions:

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• In large bowl, add ground chicken, garlic, ginger, green onions, egg and breadcrumbs.   Using your hands, mix the meat and roll in 1-1/2 inch balls for dinner size meatballs and about half the size for appetizer-size meatballs.
• Add rolled meatballs in the prepared sheet pan and bake for about 20 minutes for large meatballs and 15 minutes for smaller meatballs.  The meatballs will be ready when they are firm and fully cooked inside.
• While your meatballs cook, make your sauce.
• Set a medium-size saucepan over medium heat and add sesame oil, vinegar, soy sauce, brown sugar and arrowroot powder.  Whisk together until the sugar is dissolved.  Add in green onion and chili peppers and bring to a boil.  Let cook until thick, about 5 minutes
• Toss cooked meatballs in the sauce and serve as an appetizer or serve over rice for dinner.

Tupps Tidbits~
We were unable to find ground chicken in the store.  We used ground turkey in place of it.

We both enjoyed the chicken meatballs.  The sauce was a little salty ( maybe we should have follow the recipe and used low-sodium soy sauce) and not quite as much of a kick that you would find when you have take-out General Tso's.  I think we will definitely make the meatballs again, but work on perfecting the sauce.  KEEPER!

Turkey Meatloaf TV Dinner

http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-meatloaf-tv-dinner-recipe/index.html

Whenever I think of having meatloaf for supper, I think of  an older generation, lots of grease, and it it warmed your tummy with lots of calories.  But you can make this traditional dish much healthier in today's world and you can even make it Gluten Free.

Ingredients

1 1/4 pounds ground turkey
1 small onion, grated
1/3 cup breadcrumbs
1 stalk celery, finely chopped
1 large egg, lightly beaten
1/2 cup ketchup
1 Tbs. chopped fresh parsley
Salt & ground pepper
2 tsp.  soy sauce
1 tsp. Worcestershire sauce

Directions

• Preheat the oven to 375 degrees F.  Coat a 9 X 5 inch loaf pan with cooking spray.  Put the turkey, onion, breadcrumbs, celery, egg, 2 Tbs. ketchup, parsley, 1/2 tsp. salt and pepper to taste in a bowl.  Mix with your hands until just combined, hen transfer to the prepared pan.

• Combine the remaining 1/4 cup plus 2 Tbs. ketchup with soy sauce and Worcestershire sauce in a small bowl; spread 2 Tbs. of the ketchup mixture over the meatloaf.  Bake until the top begins to brown, about 30 minutes, then spread the remaining ketchup mixture over the meatloaf and continue baking until browned and a thermometer inserted into the center registers 165 degrees F, 15 to 20 more minutes.  Let stand 5 minutes before slicing.

Tupps Tidbits~




We did make mashed potatoes and peas with our new meatloaf recipe, because that is just what you normally have with meatloaf..right?  But you could have it with buttered noodles as well. If you are on the fence about meatloaf, or even if you've written it off entirely as something you'd never try, give this one a shot. 
Enjoy this, my friends! It is a KEEPER at our house.
For the Gluten Free meatloaf, substitute the breadcrumbs for with crushed Rice Chex 

Best Lasagna Soup Recipe

http://www.tasteofhome.com/recipes/best-lasagna-soup

My whole meal in a bowl!  I have been wanting to try a lasagna soup recipe for over a year now.  My niece brought a dish similar to this for a holiday one year, and I loved it.  I  am hoping this  recipe is similar in taste.

  Ingredients
1 pound lean ground beef
1 large green pepper
1 medium onion
2 garlic cloves, minced
2 cans  (14 1/2 ounces each) diced tomatoes, undrained
2 cans (14 1/2  ounces each) reduced-sodium beef broth
1 (8 ounce) can tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2 1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese










Directions

• In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles.  Add garlic; cook 1 minute longer. Drain

• Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil.  Reduce heat, simmer, covered, 10-12 minutes or until pasta is tender.  Sprinkle with cheese.

Tupps Tidbits~  sprinkle mozzarella on the top !

This was a good hearty soup.  Really Yummy!  I would suggest a bit more garlic & cheese and also serving it with cheddar garlic biscuits..  Keeper in our house! Also, if there is any leftovers, this freezes well.

Baked Scallops with Garlic Sauce

Scallops are relatively simple to make and gorgeous on a plate and their sweet mild flavor are usually enjoyed by those  who are not particularly fond of fish or other shellfish.  You will find recipes to make them baked, fried & bacon wrapped.   We picked a baked scallop recipe that offered garlic & mushrooms with a bit of breading.

Baked Scallops with Garlic Sauce
~off taste of home forums

1 1/2 pounds scallops, cut in halves

3 cloves garlic, mashed

1/4 c butter, melted

10 firm white mushrooms, sliced

1 dash onion salt

1 dash freshly grated pepper

1/3 cup seasoned bread crumbs

1 teaspoon finely minced fresh parsley

Wipe scallops with damp paper towel.  Mash garlic cloves and add to butter; stir well to blend.  Keep warm.  Pour a little of the melted garlic sauce into the bottom of a baking dish;  add the mushrooms and season.  Place the scallops on top of the mushrooms.  Reserve 1 tablespoon garlic sauce and dribble rest on the scallops.  Sprinkle with bread crumbs, parsley and reserved garlic sauce.

Bake in preheated 375F oven until the top is nicely browned and bubbly hot.

Tupps Tidbits ~ we had larger scallops so we cut our in quarters 

Well as you can see from the picture, these did not bake up well & the breading did not stick to the scallops. They were over soaked in butter/margarine and really did not have & flavor.  Also, the recipe did not tell us how long to bake the scallops.  After one bite, we both new this was not a KEEPER, unfortunately we did scrape off the ingredients & ate the scallops themselves.

Bacon Swiss Pork Chops

We are always looking for quick meals that are full on flavor.  These pork chops smothered in bacon & cheese certainly fit the bill.  Bonus - and they are good for you!

Bacon Swiss Pork Chops
http://www.tasteofhome.com/Recipes/Bacon-Swiss-Pork-Chops

2 bacon strips, chopped
1 medium onion, chopped
4 boneless pork loin chops
1/2 tsp. garlic powder
1/4 tsp. salt
2 slices reduced-fat Swiss cheese, halved

• In nonstick skillet coated with cooking spray, cook bacon & onion over medium heat until bacon is crisp, stirring occasionally.  Remove with a slotted spoon; drain on paper towels.  Discard drippings.
• Sprinkle pork chops with garlic powder & salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145.  Top pork with bacon mixture and cheese. Cook covered on low 1-2 minutes or until cheese is melted.

Tupps Tidbits ~  you could add a chopped apple to the pan with the onions and bacon for a sweet, tart twist 

 It was a nice quick welcome dish to finish off a busy day.  This a classic dish  had just a enough twist to make it impressive enough to serve to company.   We both loved the taste and I am sure we will make this many times throughout the year. KEEPER!