Category Archives: Occasions

Coconut French Toast

12 eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices bread
1 package (7 ounces) flaked coconut
Maple syrup

In a large bowl, beat eggs; add milk, sugar and cinnamon. Dip bread in egg mixture until both sides are coated. Coat both sides with coconut. Place on greased baking sheets.

Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

Berry French Toast Casserole

1 loaf (1 pound) French bread, cubed
6 egg whites
3 eggs
1-3/4 cups low-fat milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar

Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.

Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Irish Lamb Chop Stew

8 small lamb chops
salt and pepper to taste
1 Tbs. vegetable oil
parsley, bay leaves, thyme, rosemary
1 lb. potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek, sliced thin
12 small white onions
1-1/2 C. diced celery
1-1/2 C. peas
fresh parsley, chopped, for garnish

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Add more seasoning, if needed. Garnish with parsley and serve.

Irish Potato Casserole

8 medium Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 1/2 cups milk

Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.

Southwestern Chicken Garden Casserole

10-oz. package frozen spinach, thawed
3 small yellow summer squash, thinly sliced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 Tbs. peanut oil
3 cups cooked chicken, cubed or shredded
12 small corn tortillas, cut into pieces
10 3/4-oz. can cream of celery soup, undiluted
8-oz. container sour cream
8-oz. jar picante sauce
4.5-oz. can chopped green chiles (do not drain)
one packet of fajita seasoning
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees. Drain chopped spinach and pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Sauté squash, bell pepper, and onion for 6 minutes or until tender, then remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Transfer to a lightly greased 9×13 baking dish. Bake for 30 minutes. Sprinkle with remaining cheese, then bake for 5 more minutes.

Mexican Chicken & Potato Casserole

1 32-oz. pkg. frozen diced hash browns, thawed
1/2 med. onion, chopped
1 4-oz. can chopped green chilies, drained
1 jalapeno pepper, diced
1 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1/2 cup red bell peppers, diced
1 16-oz. container sour cream
1 can condensed cream of chicken soup
2 cups cooked chicken, shredded
1 cups heavy whipping cream
8 oz. Mexican Style Velveeta Cheese, cubed
2 cups shredded Mexican Blend Cheese or shredded Cheddar cheese
2 cups tortilla chips, crushed
2 green onions, diced

Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with a non-stick cooking spray; set aside.

Place the potatoes in a large bowl. Stir in the onions, chilies, jalapeno, corn, beans, red peppers, sour cream, and soup. Add the chicken, cream, and cheeses; combine well. Transfer mixture to the baking dish.

Bake about 50-55 minutes or until potatoes are tender and mixture is hot and bubbly, stirring twice while baking. During the last 6-10 minutes of baking, sprinkle the crushed tortillas and green onions over potatoes and return to the oven. Remove casserole and let set 5-10 minutes before serving.

Chocolate Chip Cream Cheese Bars

1 package (18-1/4 ounces) Devil’s Food cake mix
1/3 cup canola oil
1 egg

FILLING:
1 package (8 ounces) cream cheese
1/3 cup sugar
1 egg
1 cup miniature semisweet chocolate chips

In a large bowl, combine the cake mix, oil and egg. Set aside 1 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 10-12 minutes or until set.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Add egg; beat well. Spread over crust. Sprinkle with chocolate chips and reserved crumb mixture.
Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.

Meatball Glazes and Sauces

These are great glazes to add to your appetizer meatballs. Most are simply heated in a sauce pan, then stirred into your favorite meatballs. Bake or keep them warm in a crockpot.

Most Popular Meatball Sauce
1 bottle (14 ounces) ketchup
1 jar (12 ounces) grape jelly
1 medium onion, finely chopped
Combine all ingredients in saucepan and cook 3 or 4 minutes until jelly is dissolved. Pour over meatballs in a crockpot and stir to coat.

Apricot Meatball Sauce

1/2 cup apricot preserves
1/4 cup barbecue sauce
Heat both ingredients in a small saucepan and pour over meatballs. Stir to coat.

Barbecued Meatball Sauce

1 cup ketchup
3/4 cup packed brown sugar
1/4 cup chopped onion
1/2 teaspoon Liquid Smoke, optional
1/4 teaspoon garlic powder
Combine all ingreadients in a saucepan and bring to a boil. Simmer for two minutes, stirring often. Pour over meatballs.

Barbecued Meatball Sauce II

2 cups ketchup
2 tablespoons prepared mustard
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 tablespoon soy sauce
Combine all ingredients and pour over meatballs in a crockpot.

Cranberry Sauce for Meatballs

1 can (14 ounces) whole-berry cranberry sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
Heat both ingredients together in a small saucepan. Pour over meatballs.

Creamy Garlic Sauce for Meatballs

3 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3-1/2 cups water
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, combine flour and soups. Stir in the water and seasonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add your favorite meatballs; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Transfer to crockpot to keep warm. This is also great as a main course, served over mashed potatoes or rice.

Meatball Glaze

1 cup barbecue sauce
1/2 cup sweet-and-sour sauce
Heat all ingredients through, then pour over meatballs.

Meatball Sauce

3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
2 tablespoons soy sauce
Combine all ingredients and heat in small saucepan. Pour over meatballs.

Microwave Meatball Sauce

1 can (8 ounces) Hunt’s® Tomato Sauce
1/3 cup packed brown sugar
3 tablespoons lemon juice
1/8 teaspoon garlic salt
In a microwave-safe bowl, combine the tomato sauce, brown sugar, lemon juice and garlic salt. Cook, uncovered, on high for 30-60 seconds or until sugar is dissolved, stirring every 15 seconds. Pour over meatballs.

No Fuss Meatball Sauce
1-1/3 cups ketchup
2 cups ginger ale
Combine both ingredients and add to meatballs.

Orange Marmalade Meatball Glaze

1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 green onions, chopped, divided
1 jalapeno pepper, seeded and chopped (Optional)

In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno. Pour over meatballs and stir gently to coat.

Polynesian Meatball Sauce

1 can (20 ounces) pineapple tidbits
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup packed brown sugar

Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a saucepan, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sauce and reserved pineapple to meatballs in a crockpot. Keep warm until finished serving.

Sweet and Sour Meatball Sauce
1 tablespoon cornstarch
3/4 cup unsweetened pineapple juice
1/2 cup barbecue sauce
1/4 cup water
1 cup whole-berry cranberry sauce
Combine all ingredients in a saucepan. Bring to a gentle boil, stirring until thickened. Add to meatballs.

More Ideas
Simply pour these ready-made condiments over your meatballs for wonderful saucy flavor:

  • Grape Jelly (heat in saucepan first)
  • Gravy
  • Pizza Sauce
  • Spaghetti Sauce

Luscious Orange-filled Cake

1 cup butter, softened
1-3/4 cups sugar
4 eggs
1/3 cup orange juice
2 teaspoons grated orange peel
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

FILLING:
1/2 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup orange juice
2 tablespoons water
3 egg yolks, beaten
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/8 teaspoon salt

SYRUP:
1/2 cup sugar
1/3 cup water
1/4 cup orange juice
1 teaspoon orange extract

FROSTING:
1 cup butter, softened
4 cups confectioners’ sugar
3 tablespoons heavy whipping cream
1 teaspoon grated orange peel
1 teaspoon orange extract
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake. Yield: 16 servings.