Morning Orange Drink Recipe – National Orange Juice Day May 4, 2017

Yield: 4-6 servings

Ingredients:

  • 1 can (6 ounces) frozen orange juice concentrate
  • 1 cup cold water
  • 1 cup milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 10 ice cubes

Directions:

  1. Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.

Nutritional Facts

3/4 cup: 115 calories, 1g fat (1g saturated fat), 6mg cholesterol, 21mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1/2 reduced-fat milk.

Originally published as Morning Orange Drink in Country Woman March/April 1997, p33

Slow Cooker Swiss Steak

Yield: 6 Servings

Slow Cooker Swiss Steak

Photo by Taste of Home©

Ingredients:

  • 3/4 cup all-purpose flour
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 to 2-1/2 pounds boneless beef top round steak
  • 1 to 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups water
  • 1 cup sliced celery, optional
  • 1/2 cup chopped onion
  • 1 to 3 teaspoons beef bouillon granules
  • 1/2 teaspoon minced garlic

 

Directions: 

  1. In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.
  2. In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.

 

 

Nutritional Facts
1 each: 313 calories, 9g fat (4g saturated fat), 92mg cholesterol, 666mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 37g protein.

 
Originally published as Slow-Cooked Swiss Steak in Quick Cooking January/February 1999, p7

Slow-Cooked Pork Chops & Scalloped Potatoes

Yield: 6 Servings

Slow cooked pork chops and scalloped potatoes

Photo by Taste of Home©

Ingredients:

  • 4 medium potatoes, peeled and thinly sliced
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 2 large onions, sliced and separated into rings
  • 2 teaspoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup fat-free milk

 

Directions:

  1. Place potatoes in a 5-or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
  2. Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

 

Nutritional Facts
1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Originally published as Pork Chops with Scalloped Potatoes in Healthy Cooking October/November 2010, p57

Butterfinger® Cookies Recipe

Yield: 48 Servings/4 dozen

Butterfinger Cookies

Photo by Taste of Home©

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 2 egg whites
  • 1-1/4 cups chunky peanut butter
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Butterfinger candy bars (2.1 ounces each), chopped

 

Directions:

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Beat in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.
  2. Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets.
  3. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

 

Nutritional Facts
1 each: 96 calories, 5g fat (2g saturated fat), 5mg cholesterol, 83mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein.

 
Originally published as Butterfinger Cookies in Taste of Home June/July 1998, p67

 

Candy Bar Cheesecake Brownies Recipe

Yield: 24 Servings/2 Dozen

Candy Bar Cheesecake Brownies

Photo by Taste of Home©

Ingredients:

  • 1 cup butter, cubed
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup chopped assorted miniature candy bars (about 18)

 

TOPPING:

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chopped assorted miniature candy bars (about 10)

 

Directions:

  1. Preheat oven to 350°. Grease a 13×9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars.
  2. Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars.
  3. Bake 30-35 minutes or until filling in center is almost set. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

 

Nutritional Facts
1 brownie: 282 calories, 14g fat (8g saturated fat), 71mg cholesterol, 233mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 4g protein.
Originally published as Candy Bar Cheesecake Brownies in Halloween Bookazine 2015 2015, p92

 

Yummy Mummy Calzones

Yield: 8-10 Servings

Yummy Mummy Calzones

Photo by Taste of Home©

Ingredients:

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup pizza sauce
  • 50 slices pepperoni
  • 1/2 cup chopped green pepper
  • 1 egg, lightly beaten
  • 1 pitted ripe olive, sliced and cut in half

 

Directions:

  1. Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom.
  2. On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.
  3. Inside the scored rectangle in the center, layer the cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side.
  4. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.
  5. Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use.
  6. Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing.

 

Nutritional Facts
1 slice: 358 calories, 12g fat (4g saturated fat), 39mg cholesterol, 831mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 16g protein.

 

 

Originally published as Yummy Mummy Calzones in Taste of Home’s Holiday & Celebrations Cookbook Annual 2005, p238

Banana Ghosts and Berry Ghouls Recipe

Yield: 18 Servings (1-1/2 dozen)

Banana Ghosts and Berry Ghouls

Photo by Taste of Home©

Ingredients:

  • 2 cups white baking chips
  • 2 tablespoons shortening
  • 3 medium firm ripe bananas
  • 18 Popsicle sticks
  • 1 package (14 ounces) vibrant green Wilton candy melts, melted
  • 12 fresh strawberries, hulled
  • 1 cup (6 ounces) semisweet chocolate chips, melted

 

Directions:

  1. In a microwave, melt white chips and shortening; stir until smooth. Peel bananas; cut in half widthwise. Insert sticks into bananas. Dip into melted chips, coating fruit completely; allow excess to drip off. Insert stick into a styrofoam block to stand.
  2. Insert a stick into each strawberry. Dip into green coating; allow excess to drip off. Insert into styrofoam block. Let stand until set. Using melted chocolate, pipe faces onto ghosts and ghouls.
  3. Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving.

Originally published as Banana Ghosts and Berry Ghouls in Ultimate Halloween 2012, p81

Autumn Pumpkin Chili Recipe

We have this chili often because everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington

Yield: 4 Servings

Autumn Pumpkin Chili

Photo by Taste of Home©

Ingredients:

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 pound ground turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 4-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
    Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

 

Directions:

  1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
  2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

 

Nutritional Facts:

1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56

Patriotic Taco Salad recipe

Patriotic Taco Salad

Photo by Taste of Home©

Yield: 8 Servings

Ingredient:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 envelope taco seasoning
  • 6 cups tortilla or corn chips
  • 4 to 5 cups shredded lettuce
  • 9 to 10 pitted large olives, sliced lengthwise
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved

 

Directions:

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Editor’s Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

 

Nutritional Facts
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211

 

Red, White & Blue Frozen Lemonade

This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California 

Yield: 4 Servings

Red, White & Blue Frozen Lemonade

Photo by Taste of Home©

Ingredients:

  • 1 cup lemon juice
  • 1 cup sugar
  • 4 cups ice cubes
  • 1 cup fresh or frozen blueberries
  • Maraschino cherries

 

Directions:

Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among four chilled glasses; muddle slightly. Add lemon slush; top with cherries.

 

 

Nutritional Facts
3/4 cup (calculated without cherries): 229 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 60g carbohydrate (55g sugars, 1g fiber), trace protein
Originally published as Red, White and Blue Frozen Lemonade in Taste of Home June/July 2015