Beef & Zucchini Casserole

Serves 6

 

This special recipe is an updated classic casserole my mother makes. It is great for the holiday season, especially when you need to bring a dish to pass at a party or family gathering.

 

1 pound ground beef

1 onion, diced

1 red bell pepper, diced

1 pound zucchini squash, diced

8 ounces yellow squash, diced

8 ounces cheddar cheese, cubed

1 (10 3/4-ounce) can cream of chicken soup

2 cups bread cubes

2 tablespoons olive oil

 

In a skillet, brown the ground beef with the onion and red bell pepper (adding salt and pepper to taste, if desired). Drain fat from skillet. Bring one cup of water to a simmer on medium-high heat in a medium saucepan. Cook zucchini and yellow squash in the water, covered, for 5 minutes, or until vegetables are slightly tender. Drain and discard water from pan. Layer meat mixture and vegetable mixture in a 2-quart casserole dish that has been lightly sprayed with vegetable oil spray. Arrange cheese cubes on top and pour undiluted soup over all. Bake, uncovered, in a preheated 350°F oven for 45 minutes. While casserole is baking, place bread cubes in a bowl or plastic bag and pour olive oil over cubes, tossing well to coat with oil. After casserole has baked for 45 minutes, place bread cubes on top of casserole and bake an additional 15 minutes, or until bread cubes are golden brown.

 

Coconut Almond Bonbons

 

Makes 30

 

A special dessert treat to serve at your holiday gathering. They can also be packaged to give as gifts.

 

1/2 cup light corn syrup

12 large marshmallows

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups flaked coconut

30 whole almonds

2 cups milk chocolate morsels, melted

 

Combine corn syrup and marshmallows in a saucepan and heat on medium-low, stirring occasionally, until marshmallows are melted, about 5 to 10 minutes. Remove from heat and stir in vanilla and almond extract. Stir in coconut. Cool the mixture in the refrigerator for 10 to 15 minutes. Place almonds on a baking sheet and bake in a preheated 350°F oven for 5 to 6 minutes, until almonds are toasted. Let almonds cool to room temperature; reserve. Using buttered hands, shape coconut/marshmallow mixture into 1-inch balls. Place a toasted almond on the top of each ball. Dip coconut candies in melted chocolate. Place candies on wax paper and refrigerate 5 to 10 minutes, until chocolate is set. Store in an air-tight container in the refrigerator for up to 2 weeks.

 

Hot Pepper Cheese Pastries

Serves 32

 

Perk up your next holiday party with these easy-to-make, zesty puffed pastries.

 

1 cup shredded hot pepper cheese

1/2 cup plain dry breadcrumbs

2 tablespoons chopped red bell pepper

2 tablespoons chopped fresh parsley

2 eggs, lightly beaten, divided use

1/4 teaspoon cumin

2 sheets puff pastry, thawed

 

Combine cheese, breadcrumbs, red bell pepper, parsley, 1 egg, and cumin in a medium bowl; reserve. On a lightly floured counter, or flat surface, roll out each puff pastry sheet into a 12-inch square. With a sharp knife, cut each sheet of puff pastry into sixteen 3-inch squares. Place a teaspoon of the reserved cheese mixture in the center of one of the pastry squares. Moisten the edges lightly with water. Fold one corner over the filling to form a triangle. Press a fork around the edges to seal the pastry. Cut a small slit in the top of the pastry to release steam. Repeat procedure with remaining pastry squares and cheese filling. Using a small pastry brush, brush the tops of the pastries with the remaining egg. Place pastries on an ungreased baking sheet and bake in a preheated 400°F oven for 15 minutes, or until pastry is golden brown. Serve immediately. Makes 32 hot pepper cheese pastries.

 

Notes:

 

Pastries will keep for up to 8 hours in the refrigerator before baking. Try different stuffings for a variety of pastry appetizers. Substitute or add refried beans, green onions, different color bell peppers, shredded cooked chicken, crabmeat, etc.---use your imagination!

 

Eggnog French Toast with Praline Bananas

Serves 4

 

Who can resist a comforting breakfast treat during the holidays? Get your family in the kitchen for memorable cooking fun!

 

1 cup eggnog

1/8 teaspoon ground nutmeg

8 (1-inch thick) slices French bread

2 tablespoons butter

1/4 cup chopped pecans

1/4 cup brown sugar

1/4 cup orange juice

1/2 teaspoon cinnamon

2 bananas, thinly sliced

 

Spray a nonstick flat griddle with vegetable oil spray and preheat over medium heat. Combine eggnog and nutmeg in a shallow bowl. In batches, dip slices of bread in eggnog mixture, then place on griddle and cook for 2 to 3 minutes per side, until golden brown. You may place the French toast on a foil-lined baking sheet and keep warm in a 200°F oven while the remaining bread slices are cooking. For the praline bananas, melt butter in a medium-skillet on low heat. Add pecans and cook over medium-low heat for 1 to 2 minutes, until pecans are slightly toasted. Add brown sugar, orange juice, and cinnamon, and stir until sugar is dissolved. Add bananas and cook over medium heat for 2 to 3 minutes, until warmed through. Spoon warm praline banana mixture over French toast slices and enjoy! Happy Holidays!

 

(Air Date: December 22, 2001)

Black-Eyed Pea Southwest Skillet New Year's Appetizer!

Serves 8

 

Gather in the kitchen with your friends just before midnight on New Year’s Eve and cook up this tasty appetizer in a skillet. Black-eyed peas---a good luck food to eat on New Year’s Day---are layered with sizzling onions, peppers, cheese, tomatoes and other Southwest flavors. When the clock strikes 12, you can get a jump start on the good luck tradition!

 

1 tablespoon olive oil

1 onion, diced

1 bell pepper (any color), diced

1 (15-ounce) can black-eyed peas, drained and rinsed

1 teaspoon chili powder

1 serrano chile pepper, seeded and chopped

1 cup shredded cheddar cheese

1 cup chopped tomatoes

1/2 cup sliced black olives

1 avocado, peeled, pitted and diced

1/2 cup sour cream

 

Heat a medium-size skillet over medium heat. Add oil, onion, bell pepper, black-eyed peas, chili powder, and serrano chile pepper, and cook for 2 to 3 minutes, or until vegetables are tender, stirring occasionally. Sprinkle cheese over mixture and cook without stirring for 1 to 2 minutes, until cheese is slightly melted. Remove pan from heat and layer remaining ingredients in the order listed. Garnish with chopped fresh cilantro, if desired. Serve with tortilla chips and salsa.

 

Notes:

 

Serrano chiles are spicy-hot savory chiles. Their heat level slightly mellows when cooked. You may substitute a fresh jalapeno chile, if desired.