Cajun Rice Dish Recipe

A variety of vegetables makes this delicious casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta
 

Ingredients

• 5 cups beef broth
• 2 cups uncooked long grain rice
• 1 pound ground beef
  
• 1 medium onion, chopped
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup chopped sweet red pepper
• 1 teaspoon salt
• 1 teaspoon Cajun seasoning

Directions

• In a roasting pan, combine broth and rice; mix well. Cover and bake at 350° for 30 minutes.
• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add to rice. Stir in the vegetables, salt and Cajun seasoning.
• Cover and bake 30 minutes longer or until rice is tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 303 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 953 mg sodium, 45 g carbohydrate, 2 g fiber, 16 g protein.

Creole Black Beans 'n' Sausage Recipe

Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. “I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning,” she pens. “When I get home, I make the rice…and dinner is served!”

Ingredients

• 2 pounds smoked sausage, cut into 1-inch slices
• 3 cans (15 ounces each) black beans, rinsed and drained
• 1-1/2 cups each chopped onions, celery and green peppers
• 1 cup water
• 1 can (8 ounces) tomato sauce
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granules
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• Hot cooked rice

Directions

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves.
• Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 344 calories, 25 g fat (10 g saturated fat), 61 mg cholesterol, 1,312 mg sodium, 14 g carbohydrate, 3 g fiber, 16 g protein

Heavenly Chocolate-Fudge Cake Balls Recipe

My special treat is similar to the popular cake pops—but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make!

Prep: 1-3/4 hours + standing

Bake: 30 min. + cooling

Yield: 95 Servings

     

30

Ingredients

• 1 package devil's food cake mix (regular size)
• 2 tablespoons hot water
• 1 teaspoon instant coffee granules
• 1 cup chocolate fudge frosting
• 1/3 cup baking cocoa
• 1/4 cup chocolate syrup
• 1-1/3 cups miniature semisweet chocolate chips
• 2 pounds white candy coating, chopped
• Optional toppings: milk chocolate English toffee bits, toasted flaked coconut and crushed candy canes

Directions

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl.
• In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls.
• In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers. Yield: about 8 dozen.

Nutritional Facts 1 cake ball (calculated without toppings) equals 111 calories, 6 g fat (3 g saturated fat), 7 mg cholesterol, 51 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Sloppy Joe Nachos Recipe

Super Bowl Recipe

When my kids were little they loved these snacks they could eat with their fingers. It makes a great quick meal, tailgate food or "pig out" dish. —Janet Rhoden, Hortonville, Wisconsin

Recipe is: Quick

Prep/Total Time: 15 min.

Yield: 6 Servings

Ingredients

• 1 pound ground beef
• 1 can (15-1/2 ounces) sloppy joe sauce
• 1 package (12 ounces) tortilla chips
• 3/4 cup shredded cheddar cheese
• 1/4 cup sliced ripe olives, optional

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce; cook, uncovered, for 5 minutes or until heated through.
• Arrange tortilla chips on a serving plate. Top with meat mixture, cheese and olives if desired. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without olives) equals 482 calories, 23 g fat (8 g saturated fat), 52 mg cholesterol, 790 mg sodium, 45 g carbohydrate, 3 g fiber, 21 g protein. 

Crispy Chicken Wings Appetizer Recipe

Great Super Bowl Recipe

I'm a beginner at cooking, so if I can make these chicken wings, anybody can! The recipe came from a co-worker at the hospital where I am a nurse's aide. I make it for Christmas, picnics, softball parties…you name it! —Nancy Lesky, La Crosse, Wisconsin

Prep: 15 min. Bake: 50 min.

Yield: 10 Servings

Ingredients

• 2 pounds chicken wings
• 1/2 cup butter, melted
• 1/4 teaspoon garlic powder
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cut chicken wings into three sections; discard wing tip sections.
• In a small shallow bowl, combine butter and garlic powder. In another bowl, combine the remaining ingredients. Dip chicken into butter mixture, then into crumb mixture.
• Place on greased baking sheet; bake at 350° for 50-60 minutes or until chicken juices run clear. Yield: 20 appetizers.

 

Nutritional Facts 1 serving (2 each) equals 243 calories, 18 g fat (8 g saturated fat), 57 mg cholesterol, 407 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein

 

 

 

BUBBLE PIZZA

BUBBLE PIZZA

Ingredients:
1 ½ lb. ground beef
1 jar pizza sauce
2 tubes refrigerator biscuits
1 ½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese



Directions:
Brown the beef in a skillet and drain.
Mix pizza sauce hamburger and simmer until heated through.
Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
Bake uncovered at 400 degrees F for 20 minutes.
Sprinkle with cheeses and bake 5-10 more minutes.

Log Cabin Cheesecake

Cozy Log Cabin Cheesecake

Ingredients
2 (8 oz. pks) fat-free cream cheese
1 (4 oz. pk) sugar-free vanilla pudding mix
2/3 C. non-fat, dry, milk powder
1 C. sugar-free maple syrup
1 C. lite whipped topping
1 (6 oz.) graham cracker pie crust
1 tsp. coconut extract
2 T flaked coconut
2 T chopped peacans

Directions
Bring cream cheese and whipped topping to room temperature. In a large bowl, add pudding mix, milk powder, maple syrup. Mix well. Add and blend 1/4 cup whipped topping. Spread evenly in pie crust and refrigerate.
In a small bowl, combine remaining whipped topping and coconut extract. Mix well and spread on top of cream cheese filling.
Sprinkle top with coconut flakes and pecans. Refrigerate over night or at least 3 hours.

Chocolate-Peanut Butter Cupcakes Recipe



Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part.

Chocolate-Peanut Butter Cupcakes Recipe



Ingredients

• 1 package chocolate cake mix (regular size)
• 1-1/4 cups water
• 1/2 cup peanut butter
• 1/3 cup canola oil
• 3 eggs
• 24 miniature peanut butter cups
• FROSTING:
• 6 ounces semisweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1/3 cup peanut butter
• Additional miniature peanut butter cups, chopped

Directions

• In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
• Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
• Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
• Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.

Apple Betty with Almond Cream Recipe

I love making this treat for friends during the peak of apple season. I plan a quick soup and bread meal, so we can get right to the dessert!—Libby Walp, Chicago, Illinois

 

 

 

 

Ingredients

3 pounds tart apples, peeled and sliced
10 slices cinnamon-raisin bread, cubed
3/4 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon salt
WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon almond extract
DirectionsPlace apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low for 3-4 hours or until apples are tender.
In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon peel and extract; beat until soft peaks form. Serve with apple mixture. Yield: 8 servings.

Nutritional Facts 1 cup with 1/4 cup whipped cream equals 468 calories, 23 g fat (14 g saturated fat), 71 mg cholesterol, 224 mg sodium, 65 g carbohydrate, 5 g fiber, 5 g protein.

 

Cinnamon Buns

Warm and Toasty Cinnamon Buns

Ingredients:

3 cups all purpose flour
1/4 cup granulated sugar
1 package quick rising active dry yeast
1 teaspoon salt
1 cup warm water 120-130 degrees
6 tablespoons softened butter, divided
1 egg at room temperature
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon
1 1/2 cups confectioners sugar
2-3 tablespoons milk
1 teaspoon vanilla

Instructions:

Preheat oven to 375 degrees.  Grease a 13x9 inch baking pan.  Place 2 cups of flour, granulated sugar, yeast and salt in a large mixing bowl.  Slowly stir in warm water.  Add 2 tablespoons butter and the egg beating until very smooth.  Add the rest of the flour slowly and stir until soft dough forms.  Place saran wrap over the top of the bowl and let dough rise for about 30 minutes or until doubled.  Flour a smooth surface and roll dough into a 15x12 inch rectangle.  Spread the rest of the butter on the dough.  In another bowl mix cinnamon and brown sugar together.  Sprinkle the mixture over the dough.  Roll dough up in tight roll starting on the 12 inch side.  Once dough is rolled tight cut into 12 slices.  Place each slice cut side down into the baking dish.  Cover and place on a wire rack over a large pan of hot water.  Let rise 30 minutes or until buns double in size.  Uncover and bake 25 to 30 minutes or until brown.  Cool 1 minute then loosen the edges and place on a serving plate.  To make the glaze mix confectioners sugar, vanilla and 2 tablespoons of milk in a bowl until smooth.  If there is not enough liquid you can add 1 more tablespoon of milk.  Glaze cinnamon bunns and serve warm.