Categories
chicken dessert fruit pasta recipe vegetable

906 – Zucchini Noodles, Easy Chicken Parmesan

Zucchini Noodles

2 Zucchini Squash
2 tablespoons olive oil
Salt and pepper to taste
Wash squash well and trim away ends.
Either cut squash into thin strips OR use spiralizer (vegetable noodle maker) to cut squash into thin noodles.
Add squash to hot skillet with olive oil.
Cook 5-8 minutes until squash is tender. Season with salt and serve.

Easy Chicken Parmesan

2 tablespoons olive oil
2 chicken cutlets, pounded thin
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
Salt and pepper to taste

Heat oil in skillet over medium high heat.
Sprinkle seasonings evenly over chicken cutlets.
Cook cutlets in hot skillet until golden brown on each side, approximately 4 minutes per side.
Keep warm on covered plate until ready to serve.
Best served with tomato sauce and parmesan cheese.

Quick Tomato Sauce

1 (28-ounce) can tomatoes
1 clove garlic, crushed
1 teaspoon basil
1 teaspoon salt

Add ingredients to blender and puree until smooth.
Pour contents into saucepan and simmer 10-15 minutes until thickened.
Stir in 2-3 tablespoons grated Parmesan cheese to finish sauce just before serving.

Light N Lemon Pie

1 (.3 ounce) package sugar free lemon gelatin
2 cartons low-fat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Combine gelatin and yogurt until smooth. Fold in whipped topping.
Pour into crust and refrigerate until ready to serve.

Change the flavor! Try different combinations of gelatin and yogurt for a different taste: vanilla plus cherry gelatin; pineapple yogurt and peach gelatin; key lime yogurt and orange gelatin.
All produce yummy results.

Rhonda Matthews
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show – Recipe # 906 PT1

The Peggy Denny Show – Recipe # 906 PT2

Categories
chicken dessert fruit recipe snack

902 – Tomato Avocado Chicken, Blueberry Lemon Cheesecake Bars

Tomato Avocado Chicken

4 skinless, boneless chicken breasts
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon vegetable oil
2 medium tomatoes, sliced
2 avocados, peeled, pitted and sliced
8 slices provolone cheese

1. Preheat oven to 350 degrees Fahrenheit.
2. Sprinkle chicken with onion powder, salt and pepper. Heat oil in a large nonstick skillet.
Add chicken and brown both sides, about 10 minutes.
3. Place chicken on a baking sheet and top each breast with 2 slices of tomato and 2 slices of cheese.
Back for 15 minutes, until cheese melts and chicken cooks through.
Remove from oven and top with slices of avocado.

Yield: 4 servings

Blueberry Lemon Cheesecake Bars

Crust:

Cooking spray
9 graham crackers
2 tablespoons granulated sugar
1/2 stick unsalted butter, melted

Filling:

8-ounce 1/3-less-fat cream cheese
2 eggs
2 lemons, zested and juiced
3/4 cup fat-free Greek Yogurt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup fresh blueberries

1. Preheat oven to 325 degrees Fahrenheit.
2. To prepare crust, coat a 7 by 11-inch baking pan with cooking spray.
Then place parchment paper over the top, pressing down at the corners.
In a food processor, process graham crackers and sugar until you have the texture of breadcrumbs.
Add the melted butter and pulse a couple of times to fully incorporate.
Pour into the lined baking pan and gently pat down with with the base of a glass.
Bake in the oven for 15 minutes until golden. When done, set aside to cool.
3. To prepare filling, place cream cheese and next 6 ingredients (through salt) in processor;
process until smooth. Pour mixture into the cooled crust and then cover with blueberries.
4. Bake at 325 degrees Fahrenheit for 35 minutes or until the center only slightly jiggles.
Remove from the oven and cool completely before refrigerating for at least 3 hours.
Once set, remove from pan using the parchment lining and slice into 12 rectangular bars.
Yield: 12 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension
facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show – Recipe #902 Pt. 1

The Peggy Denny Show – Recipe #902 Pt. 2

Categories
chicken dinner recipe

880 – Quick Wheat Bread, Chicken Sausage Veggie Supper

Quick Wheat Bread

1 cup all purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups applesauce (or buttermilk)
2 tablespoons oil
3 tablespoons brown sugar

Combine first 5 ingredients and mix well.
Combine last 3 ingredients in a different bowl and mix until sugar has no lumps.
Add liquid mixture to flour mixture and stir until all dry ingredients are moist.
Pour into a sprayed 8×8 baking pan.
Bake 40 minutes at 350 degrees fahrenheit until golden brown.
Cool and remove from pan.

Texture of a muffin, flavor of wheat bread. Try it with garlic butter if serving with an entree. Or, sprinkle with cinnamon sugar if enjoying for breakfast.

Chicken Sausage Veggie Supper

2 boneless, skinless chicken breast
1 pound smoked sausage
1 cup shredded cabbage
1 cup broccoli florets
1 cup diced carrots
1 cup bell peppers, sliced
2 green onions, thinly sliced
Oil

Over medium high heat, saute thinly sliced chicken and smoked sausage in small amount of oil until cooked through.
Place on plate and set to side.

In same pan, add oil and cook carrots and cabbage until tender crisp.
Add peppers and broccoli to pan and continue cooking until all vegetables are tender.
Season with salt and pepper if desired.
Combine cooked meats and vegetables and serve over prepared spaghetti squash.
This dish can also be served over brown rice, pasta, or used as a topper for baked potatoes.

Spaghetti Squash “Noodles”

1 spaghetti squash
Olive oil or butter to taste
Parmesan Cheese
Choose a squash with a smooth dull rind.
There should be no obvious blemishes.
The stem should be intact. It should be slightly heavy for its size.

Wash squash well. Place on cutting board and puncture with tip of a very sharp knife.
Carefully work to halve squash lengthwise. The rind is TOUGH. Work slowly and carefully.
Scoop out the seeds and membrane holding seeds in place.
Place cleaned squash face down in baking dish. Roast 30-45 minutes at 350 degrees fahrenheit.
Squash is ready when flesh is fork tender and pulls away from rind when touched.
Use a fork to scrape all strands of squash from the rind.
Add scant amount of olive oil or butter to taste. Salt and pepper are optional.
Sprinkle lightly with Parmesan Cheese before serving.

Excellent served as side dish or topped with sauce for entree.
Good add-ins inculde cheddar, herbs, chopped nuts, or cream.

Fruity Honey Tofu Dessert

Tofu is low fat and high protein.
This adaptable dessert is fast and simple and lightly sweetend.

Firm tofu, cubed
2 tablespoons lemon juice
2 tablespoons stevia
Honey
Your choice of berries or chopped fruit
Nuts (walnuts or pecans are good choices)
Add cold tofu cubes to dessert dish.

Combine lemon juice with stevia and drizzle over tofu.
Top with your choice of chopped fresh fruit or berries then sprinkle with nuts.
Drizzle with honey.
Serve immediately.

Tofu has no distinct flavor. It is an excellent background for any strongly flavored foods.

Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic

The Peggy Denny Show – Recipe #880 Pt. 1

The Peggy Denny Show – Recipe #880 Pt. 2

Categories
dessert recipe snack

874 – Chocolate Chip Cookies, Chocolate Chip Bourbon Pecan Pie

Chocolate chip cookies
Yields three to four dozen

Ingredients:

1/2 cup butter soften
1/2 cup butter flavored Crisco
1 cup dark brown sugar
2 eggs
1 tbs. vanilla
2 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
2 1/2 cups semi-sweet chocolate chips

Method/Preparation:

Preheat oven to 375 degrees Fahrenheit. Combine flour, salt, and baking soda in a medium bowl and set aside. In a large mixing bowl beat soften butter and butter flavored Crisco until slightly combined (be sure not to over mix). Add brown sugar and beat until combined. Add eggs and vanilla and beat until combined ensuring no streaks of egg are in the mixture. Scrap sides of bowl and beat in flour mixture until combined. Next use a wooden spoon or a spatula and stir in chocolate chips. Drop mixture onto an ungreased cookie sheet using a small scooper or by using two teaspoons/flatware. Bake for 8-10 minutes or just until edges are light brown. Remove from oven and cool on cookie sheet for 2 minutes prior to transferring to a wire rack to finish cooling. (If you like warm cookies like us, feel free to enjoy them before cooling completely)

***Baker’s tip: Using a cookie sheet with no sides works best. If one is unable, a jelly roll pan (pan with
all sides raised) will be fine to use. If jelly roll pan is used, I recommend lining with parchment paper for
easy release after baking.

***Store baked cookies in airtight container up to 3 days*** Unbaked cookie dough cake be frozen and baked as desired.

Chocolate chip Bourbon Pecan Pie
Yields one 9″ pie

Ingredients:
1 cup light brown sugar
4 tbsp. salted butter
2/3 cup corn syrup
Few drops of pure vanilla extract
Pinch of salt
1/4 cup Bourbon (tested with Jim Beam)
3 large eggs at room temperature (to achieve set out un-cracked for 30 minutes prior to beginning)
7 oz (2 cups) of pecan halves
1/4 cup semi -sweet chocolate chips
One 9″ unbaked frozen pie crust

Method/Preparation:

In a medium saucepan, combine the brown sugar, butter, corn syrup, vanilla, and salt. Stir over
medium heat constantly until the butter has melted and the sugar has dissolved. Remove the pan from
the heat and add the 1/4 cup bourbon. Return to heat and continue to stir for additional 2 minutes
(a whisk works best for stirring).

Remove pan from heat and let cool 10-15 min (or until tepid/lukewarm). Preheat oven to 375
degrees Fahrenheit. Whisk in eggs one at a time to cooled mixture. Stir in pecans and chocolate chips.
Place frozen pie crust on cookie sheet. Pour mixture into frozen pie crust and bake 50-60 minutes,
or until set. Remove the pie from the oven, transfer it to a wire rack, and leave to cool 3-4 hours.
Cut and enjoy!

***Tips from Baker: To ensure you do not have scrambled eggs, temper your eggs by adding some of

the warm sugar mixture to the eggs prior to whisking in. During baking if edges are over-browning, cover
edges with foil.

**Serving suggestions: served warm with your favorite ice cream or whipped cream.

Recipes courtesy of: The Art of Baking, Inc.
bakinginc.com

Lynard Williams

The Peggy Denny Show – Art of Baking, Recipe #874, PT1

The Peggy Denny Show – Art of Baking, Recipe #874, PT2

Categories
chicken dessert fruit recipe vegetable

863 – Candy Carrots, Roasted Chicken, Skinny Potato Salad, Frozen Banana Dessert

Candy Carrots

1 small bag baby carrots
1 tablespoon butter
1/2 tablespoon honey
Salt to taste
Boil carrots until fork tender.
Drain.
Add butter, honey and salt to pot and stir gently until butter is melted and coats carrots.
Serve hot.

Roasted Chicken

1 whole chicken
Salt and pepper to taste
2 tablespoons oil
Herbs of your choice
1 small onion, quartered
1 lemon, quartered

Rub chicken with salt, pepper and oil. Stuff cavity of the bird with onion, lemon and herbs of your choice.

Place prepared 1 hour until the thickest portion of the bird registers 165 degrees Fahrenheit on a food thermometer. Cover or tent with aluminum foil if skin becomes too brown. Allow bird to rest 20 minutes bird on rack in baking pan. Cook at 325 degrees Fahrenheit approximately before slicing and serving. Freeze carcass and uneaten meat for a head start on chicken soup! Meal #2 from one bird.

Wash and sanitize all surfaces touched by chicken to prevent cross contamination of salmonella and other pathogens. Home-made sanitizer instructions on back of pamphlet.

Skinny Potato Salad

2 pounds red potatoes, scrubbed and cut into bite-size portions
3 tablespoons mayo
1 teaspoon mustard
3 tablespoons plain yogurt
2 green onions, minced
1 stalk celery, minced
1 boiled egg, diced
Salt and pepper to taste

Boil potatoes over medium heat until fork tender. Drain.
Mix remaining ingredients together in large bowl.
Add cooled potatoes to bowl and gently stir to coat.
Serve immediately or hold in refrigerator until ready to serve.

Frozen Banana Dessert

Peeled, sliced frozen bananas
Splash of cream

Add bananas to food processor and puree until completely smooth.
Top with chopped fruit of your choice and serve immediately.
Leftovers can be stored in the freezer.
Blend again to regain smooth consistency.

Homemade Sanitizer

1 quart water
1 scant teaspoon plain bleach

Mix water and bleach together and place in squirt bottle.
Surfaces should be washed and rinsed first, then spiritized with sanitizer solution.
Allow solution to air dry. Good for countertops, cutting boards, knives, and other food contact surfaces.

Rhonda Matthews
rhonda@clemson.edu
clemson.edu/hgic

Categories
dessert fruit recipe salad snack vegetable

848 – Blue-Green Smoothie, Chocolate Pudding, Broccoli/Pea Salad

Blue-Green Smoothie

8 oz. vanilla almond or rice milk
Huge handful of spinach
1/2 cup frozen blueberries
1 frozen banana

Directions:

Put all ingedients in blender and process on high until smooth

Chocolate Pudding

2 to 3 ripe avocadoes
3/4 cup maple syrup
1/2 cup carob powder

Directions:

Mix all ingredients together in a food processor.
Refrigerate … Enjoy!

Broccoli/Pea Salad

1 bunch broccoli, cut in bite size pieces
1 cup cauliflower, cut in bite size pieces
1 small package frozen peas, thawed
2 stalks celery, thinly sliced
1/4 cup silvered almonds
1 tsp. dried dill
1/2-1 cup Veganaise (Grape Seed Oil – purple lid)

Directions:

Place vegetables in a large mixing bowl.
Mix Veganaise and dill together in a bowl then blend in with vegetables.
Sprinkle almonds on top.

Hallelujah Diet

The Peggy Denny Show – Recipe # 848 Pt 1

The Peggy Denny Show – Recipe # 848 Pt 2

Categories
dessert fall fruit pastry recipe

824 – Pear, Blue Cheese & Walnut Pizza, Apple Crisp

Pear, Blue Cheese & Walnut Pizza

2 tablespoons cornmeal
1 (11-ounce) can refrigerated thin pizza crust dough
1 cup shredded part-skim mozzarella cheese
1 medium pear, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup blue cheese crumbles
2 tablespoons chopped walnuts
1 teaspoon chopped fresh thyme leaves
1 tablespoon balsamic vinegar

1. Preheat oven to 400°.
2. Roll dough out on a lightly floured surface to a 14 x 10-inch rectangle.
3. Sprinkle cornmeal over a large baking sheet;
4. place dough on baking sheet.
5. Sprinkle mozzarella evenly over dough.
6. Arrange pear and onion slices over mozzarella;
7. top evenly with blue cheese and walnuts.
8. Bake at 400° for 8 to 10 minutes or until browned.
9. Sprinkle with thyme and drizzle with vinegar;
10. cut into 12 pieces.
Yield: 6 servings (serving size: 2 slices)

Apple Crisp

6 medium apples, peeled and sliced
2 tablespoons granulated sugar
2 teaspoons lemon juice
1 teaspoon cinnamon
1 cup all-purpose flour
1 cup quick-cooking oats
1 cup light brown sugar
1/2 cup chopped walnuts
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature

1. Preheat oven to 375°F.
2. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
In large bowl, mix apple slices with granulated sugar, lemon juice and cinnamon;
toss to coat evenly. Pour into baking dish.
3. In medium bowl, mix flour, oats, brown sugar, walnuts and salt.
With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
Sprinkle crumb mixture evenly over apple mixture.
4. Bake 30 minutes or until topping is golden brown.
Yield: 8 servings

Marie Hegler
carol@clemson.edu

Peggy Denny Show – Recipe #824: Pear, Blue Cheese & Walnut Pizza, Apple Crisp

Categories
dessert recipe vegetable

813 – Cauliflower ‘Spanish Rice’

Cauliflower ‘Spanish Rice’

Ingredients:

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped or you can use red or yellow pepper as well
2 cloves garlic, chopped
8 ounces canned tomatoes, chopped or you can use ½ cup pureed tomatoes
2 TBS of cilantro leaves chopped
Salt and pepper to taste

Directions:

1. COOK THE CAULIFLOWER by bringing a medium sized pan of water, about 6 cups to a boil
2. Put in all of the cauliflower and bring back to a boil.
3. Turn off heat and cover and allow to sit in the pan of water for 10 minutes.
4. Meanwhile in a medium sized skillet or frying pan, heat 2 tablespoons of good olive oil until hot.
5. Add the onions and peppers and sauté until the onions are translucent.
6. Add the garlic and sauté for 5 more minutes.
7. Add the tomatoes or tomato pure and let simmer for 5 minutes.
8. Add the cilantro. Add salt and pepper to taste.
9. Drain the cauliflower and transfer to food processor and process using pulses until it resembles rice, or use a potato masher to break up the cauliflower until it is the size of rice. It will do this quite easily.
10. Add to skillet with the onion, pepper, and garlic and tomato and cilantro mixture and mix thoroughly.

Nutrition Estimate:

Per Cup: 92 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 257mg Sodium; 15g Carb; 5g Fiber; 7g Sugar; 4g Protein;

Chocolate Avocado Mousse

Yield: 2 ½ cups
Ingredients:
1 cup Dates, soaked in warm water, roughly chopped
1 cup Maple Syrup
2 Tbs. Honey
1 ½Tbs. Vanilla Extract
4 each Hass Avocadoes, very ripe, mashed
1 ¼ cup Dark Cocoa Powder

Method of Preparation:

1. Combine the dates, maple syrup, honey, and vanilla extract in a food processor. Puree until all ingredients are well liquefied.
2. Add the avocadoes to the date mixture and puree until well incorporated.
3. Once pureed, add the dark cocoa powder and blend until all the dry cocoa powder is incorporated.
4. Serve with fresh fruit or fruit purees.

Deanna Kendra

Categories
dessert fall fruit recipe snack

794 – Mom’s Applesauce Cake Baked in a Jar

2/3 c. shortening, Crisco
2 2/3 c. sugar
4 eggs
2 c. applesauce
2/3 c. water
1 tsp. allspice
2 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2/3 c. chopped walnuts

Wash and rinse 7 pint jars with wide mouths and no neck.
Pour hot water over jars and dry.
Grease inside of jars well with Crisco, a basting brush works well.
Have 7 matching rings and lids ready.
Preheat oven to 325°.
Cream together shortening and sugar.
Beat in eggs, applesauce, and water.
Sift together flour, baking powder, soda, salt, and spices; add to applesauce mixture.
Stir in nuts.
Pour into jars, filling half full with cake batter.
Bake for 45 minutes.
Remove one jar at a time from oven.
Wipe sealing edges clean.
Put lid and ring on and screw tight.
Jars will seal as cake cools.
Store as you would regular can goods.
May also be baked in 1 1/2 pint jars; double the recipe and fill half full.

Lynne Patterson

Categories
dessert german pastry recipe

774 – Frozen German Sweet Chocolate Pie

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)

Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.

Add whipped topping; stir gently until well blended. Spoon into crust.

Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

Coconut-Pecan Crust

Mix 1-1/2 cups toasted BAKER’S ANGEL FLAKE Coconut, 1/2 cup finely chopped PLANTERS Pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.

Nut Crust

Mix 1-3/4 cups finely chopped PLANTERS Walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

Coconut Crust

Mix 1 pkg. (7 oz.) BAKER’S ANGEL FLAKE Coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.

Andrea Goodjoin