Ingredients
1 tablespoon butter
2 slices bread
3 tablespoons applesauce
Directions
Heat a skillet over low heat. Spread butter on one side of each slice of bread. Place bread slices, buttered side down, in skillet. Divide applesauce onto both slices of bread, and spread to the edges.
Cook until lightly browned, about 5 minutes. Fold slices together, and cool 5 minutes. Cut into quarters.
2/26/2015
Recipe Bacon-Wrapped Halibut
Ingredients
18 slices bacon, cut in half
1 1/2 pounds halibut steaks, cubed
ground black pepper to taste
toothpicks
Directions
Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.
18 slices bacon, cut in half
1 1/2 pounds halibut steaks, cubed
ground black pepper to taste
toothpicks
Directions
Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.
Recipe Bob Evans? Favorite Chili Recipe
Ingredients
1 pound Bob Evans® Original Recipe or Zesty Hot Sausage Roll
3/4 cup diced onion
3 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1 (15 ounce) can tomato sauce
1 (15 ounce) can light red kidney beans (including liquid)
3/4 cup water
1 (14.5 ounce) can diced tomatoes
Directions
In large saucepan over medium heat, crumble and cook sausage and onion until sausage is brown. Add chili powder, cumin and garlic and stir for 2 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to low and simmer for 20 minutes.
1 pound Bob Evans® Original Recipe or Zesty Hot Sausage Roll
3/4 cup diced onion
3 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1 (15 ounce) can tomato sauce
1 (15 ounce) can light red kidney beans (including liquid)
3/4 cup water
1 (14.5 ounce) can diced tomatoes
Directions
In large saucepan over medium heat, crumble and cook sausage and onion until sausage is brown. Add chili powder, cumin and garlic and stir for 2 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to low and simmer for 20 minutes.
Recipe Ali's Greek Tortellini Salad
Ingredients
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
Directions
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
Directions
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
Recipe Blueberry Crisp I
Ingredients
2 cups blueberries
1/4 cup margarine, softened
3/4 cup white sugar
1 cup self-rising flour
1/2 cup milk
3/4 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1 cup boiling water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.
2 cups blueberries
1/4 cup margarine, softened
3/4 cup white sugar
1 cup self-rising flour
1/2 cup milk
3/4 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1 cup boiling water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.
Recipe Baking Mix Apple Crisp
Ingredients
6 cups diced apples
1 cup rolled oats
2 1/2 cups all-purpose baking mix
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup applesauce
1 teaspoon vanilla extract
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a 9x9 inch square baking dish. In a bowl, mix together oats, baking mix, sugar, cinnamon and cloves. Stir in applesauce and vanilla and sprinkle crumble mixture over apples. Drizzle melted butter evenly over topping.
Bake in preheated oven 30 minutes, until apples are tender and top is golden.
6 cups diced apples
1 cup rolled oats
2 1/2 cups all-purpose baking mix
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup applesauce
1 teaspoon vanilla extract
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a 9x9 inch square baking dish. In a bowl, mix together oats, baking mix, sugar, cinnamon and cloves. Stir in applesauce and vanilla and sprinkle crumble mixture over apples. Drizzle melted butter evenly over topping.
Bake in preheated oven 30 minutes, until apples are tender and top is golden.
Recipe Boiled Chicken
Ingredients
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover
Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover
Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
Recipe Asian Chicken Salad
Ingredients
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Directions
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Directions
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Recipe Amy's Chocolate Chip Cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
Recipe Apple Cake II
Ingredients
1 cup self-rising flour
1/2 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped walnuts
1 cup chopped raisins
1 1/2 cups grated apple
3 eggs
1/4 cup pineapple juice
1 tablespoon grated lime zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.
1 cup self-rising flour
1/2 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped walnuts
1 cup chopped raisins
1 1/2 cups grated apple
3 eggs
1/4 cup pineapple juice
1 tablespoon grated lime zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.
Recipe Asparagus Tomato Salad
Ingredients
1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Directions
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.
1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Directions
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.
Recipe Blue Cheese Coleslaw
Ingredients
1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
1/2 cup shredded carrot
1 cup mayonnaise
1/4 cup prepared Dijon-style mustard
1/3 cup crumbled blue cheese
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons cider vinegar
Directions
In a large bowl, whisk together the mayonnaise, mustard, cheese, SPLENDA® Granulated Sweetener, and vinegar. Add the coleslaw mix, grapes, and carrots and stir until evenly coated. Chill until serving.
1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
1/2 cup shredded carrot
1 cup mayonnaise
1/4 cup prepared Dijon-style mustard
1/3 cup crumbled blue cheese
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons cider vinegar
Directions
In a large bowl, whisk together the mayonnaise, mustard, cheese, SPLENDA® Granulated Sweetener, and vinegar. Add the coleslaw mix, grapes, and carrots and stir until evenly coated. Chill until serving.
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