Ingredients:

13 graham crackers

1 cup (2 sticks) unsalted butter

1 cup brown sugar

2 cups pecan halves, roughly chopped

¼ tsp salt

1 teaspoon vanilla extract

 

Preparation:

 

1. Preheat oven to 350 degrees and line a rimmed sheet pan with aluminum foil.
2. Lightly grease the foil with butter and line the baking sheet with graham crackers, braking them where necessary to make them fit
3. Combine butter, brown sugar, pecans and salt in aa medium saucepan over medium heat. Bring to a boil and let cook 2 minutes, stirring constantly.
4. Remove from heat and stir in vanilla. Immediately our hot mixture over graham crackers and spread mixture to edges of pan using a spatula. Make sure pecans are evenly distributed and that crackers are covered.
5. Bake until bubbly, about 10 minutes.
6. Allow to cool completely and break into pieces Enjoy

 

Recipe adapted from My Country Table

Ingredients

• 20 large marshmallows
• 2 tablespoons butter
• Green food coloring
• 3 cups cornflakes
• Red M&M’s minis (about 2 tablespoons)

 

Directions

• Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint with green food coloring. Stir in cornflakes.
• On a waxed paper-lined baking sheet, divide mixture into 8 portions. With buttered hands, working quickly, shape each portion into a 3-in. wreath. Decorate immediately with M&M’s, pressing to adhere. Let stand until set.

 

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

Directions

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
• In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
• Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
• Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.
  • gs.

My family hops out of bed mornings because they know I’m baking this quick bread for breakfast. They’re major chocoholics and it always hits the spot. —Angela Lively, Conroe, Texas

Ingredients

• 3 large eggs, room temperature
• 1 cup sugar
• 2 cups sour cream
• 3 cups self-rising flour
• 2 cups semisweet chocolate chips

 

Directions

• Preheat oven to 350°. Beat eggs, sugar and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9×5-in. loaf pan.
• Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.

Editor’s Note: As a substitute for 3 cups of self-rising flour, place 4-1/2 teaspoons baking powder and 1-1/2 teaspoons salt in a 1-cup measuring cup. Add all-purpose flour to measure 1 cup; combine with an additional 2 cups all-purpose flour.

Ingredients

• 3/4 pound venison, cubed
• 1 tablespoon vegetable oil
• 1 cup diced onion
• 1 package (16 ounces) frozen mixed vegetables
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups cubed peeled potatoes
• 2 cups water
• 1 tablespoon sugar
• 2 teaspoons beef bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon hot pepper sauce

Directions

• In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

Nutrition Facts

1 cup: 192 calories, 4g fat (0 saturated fat), 51mg cholesterol, 801mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Ingredients

• 2 eggs
• 2 cups soft bread crumbs
• 1/2 cup chopped sweet onion
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1 tablespoon cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• 1 pound ground venison
• 1/2 pound bulk pork sausage
• 4 bacon strips

Directions

• In a large bowl, combine the first eight ingredients. Crumble venison and sausage over mixture and mix well. Shape into a loaf in a greased 11×7-in. baking dish. Top with bacon strips.
• Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing.

Ingredients

• 3/4 cup soy sauce
• 1/2 cup red wine vinegar
• 1/2 cup canola oil
• 1/3 cup lemon juice
• 1/4 cup Worcestershire sauce
• 2 tablespoons ground mustard
• 1 tablespoon coarsely ground pepper
• 1-1/2 teaspoons dried parsley flakes
• 2 garlic cloves, minced
• 8 venison tenderloin steaks (4 ounces each)

Directions

• In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight.
• Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts

1 each: 179 calories, 6g fat (1g saturated fat), 96mg cholesterol, 483mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat.

 

Ingredients:

1-15 oz box raisin bran flakes

5 cups flour

5 tsp. soda

4 eggs

3 cups sugar

2 tsp. salt

1 cup oil

1 quart buttermilk

Directions:

Mix all ingredients in very large bowl. Place in muffin tins, with or without paper wrappings. Bake at 400 degrees for 15-20 minutes. This batch makes 6 dozen muffins. The great thing about this recipe is it keeps in the refrigerator for 6 weeks. Just dip into the bowl to make a fresh batch of muffins for morning coffee. Very delicious!!!

Ingredients

• 2 medium red onions, divided
• 1/2 cup soft bread crumbs
• 3/4 teaspoon salt-free seasoning blend
• 1/2 teaspoon pepper
• Dash ground nutmeg
• 1 pound lean ground beef (90% lean)
• 1 teaspoon cornstarch
• 1 teaspoon reduced-sodium beef bouillon granules
• 1/2 cup cold water
• 2 teaspoons butter
• 1-1/2 cups sliced fresh mushrooms

 

• Directions

• Thinly slice 1-1/2 onions; finely chop remaining onion half. In a large bowl, toss bread crumbs with chopped onion and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties.
• Place a lightly oiled large nonstick skillet over medium heat. Add patties; cook 5-6 minutes on each side or until a thermometer reads 160°. Remove from pan. Discard drippings from pan.
• In a small bowl, mix cornstarch, bouillon and water until smooth. In same skillet, heat butter over medium-high heat. Add mushrooms and sliced onions; cook and stir 5-7 minutes or until onions are tender.
• Stir in cornstarch mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return Salisbury steaks to pan, turning to coat with sauce; heat through.

Ingredients

• 1/2 cup dry bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried parsley flakes
• 4 cod fillets (6 ounces each)
• 4 whole wheat hamburger buns, split
• 1/4 cup plain yogurt
• 1/4 cup fat-free mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons sweet pickle relish
• 1/4 teaspoon dried minced onion
• 4 lettuce leaves
• 4 slices tomato
• 4 slices sweet onion

Directions

• In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture.
• On a lightly oiled grill rack, grill cod, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Grill buns over medium heat for 30-60 seconds or until toasted.
• Meanwhile, in a small bowl, combine the yogurt, mayonnaise, lemon juice, relish and minced onion; spread over bun bottoms. Top with cod, lettuce, tomato and onion; replace bun tops.