Well, I completely forgot I had this blog! guess the holidays got the better of my time LOL. I'll try to get back to posting asap - i have collected lots of new recipes to share. Besides, a new years resolution to post in my blog again will be much easier to keep than losing those nasty 15 pounds!

Beef and Asparagus Stir-Fry

Serves 4 to 6

1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1/4 cup honey mustard
2 tablespoons light or dark brown sugar
2 tablespoons minced garlic
1 pound flank steak, very thinly sliced crosswise against the grain
2 teaspoons Asian sesame oil
1 pound asparagus, very thinly sliced on a diagonal

In a medium bowl, whisk together soy sauce, oyster sauce, honey
mustard, brown sugar, and garlic. Add meat and toss until combined,
massaging the marinade into

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Seafood Sandwiches

1 (8 oz.) cream cheese
1 can crab meat, drained
2 Tbsp. mayonnaise
2 Tbsp. chili sauce
dash of Worcestershire sauce
1 chopped onion
1 can shrimp, drained

Put all in mixer, mix well. Spread on bread, then cut into finger
sandwiches.

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Lemon Coconut Muffins

1 cup all bran
1 1/2 cups milk
1 lightly beaten egg
2 tablespoons oil
juice and grated rind of 1 lemon
1/2 cup coconut
1 1/2 cups self raising flour
1/4 cup sugar

Preheat oven to 375=BAF, prepare pans.

Place all-bran and milk in a large bowl. Stand for 5 minutes until
softened. Stir in egg, oil, lemon juice and rind.

Combine flour, sugar and coconut and stir into wet mix until just
moistened.

Spoon into pans and bake for 25-30 minutes.

Makes 12 muffins.

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Four Cheese Baked Ziti

4 cups half-and-half
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
2-1/2 cups shredded Provolone cheese
2-1/2 cups shredded mozzarella cheese
2-1/2 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese
4 egg yolks, beaten
2 (8 ounce) packages ziti pasta
salt to taste
ground black pepper to taste

Preheat oven to 375 degrees. Butter a 2 quart casserole dish; set aside.
Cook pasta in a large pot of boiling salted water until al dente. Drain.
Meanwhi

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Texas Oven-Roasted Beef Brisket



2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion
powders, black pepper, sugar, dry mustard, and bay leaf. Season the
raw brisket on both sides with the rub. Plac

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Quick and Easy Spinach Shrimp Dip

10 oz pkg chopped frozen spinach
1 cup sour cream
1 cup mayo
1 tbs horseradish
1 pkg Knorr vegetable soup mix [no subs]
8 oz water chestnuts, well drained and chopped
4 tbs finely chopped red onions
2 cups cooked peeled baby shrimp
1 round loaf pumpernickel bread

Thaw spinach and squeeze out as much water as possible. Combine
spinach, sour cream, mayonnaise and horseradish. Stir in dry soup mix,
chopped water chestnuts and onion; stir well. Chill for at least

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Lemony Chicken Salad

Ready In:3 hrs. 45 mins.Serves:4

1 can (13 3/4 oz.) reduced sodium chicken broth
2 pkg. (4-serving size)
JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin Dessert
1 cup cold water
1 can (8 oz.) crushed pineapple in juice undrained
2 Tbsp. lemon juice
1/2 tsp. dried tarragon leaves
Dash ground white pepper
1 1/2 cups cubed cooked chicken breasts
1/2 cup chopped celery
1/4 cup chopped red bell pepper

BRING chicken broth to boil in small saucepan. Stir into gelatin in

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Where'd everyone go? All the comments seemed to have died off? Everyone just busy with their own blogs (or heaven forbid non computer activities

What does everyone eat for supper when it's just too hot to turn the oven on? Salads? leftovers? It's WAY too hot to cook today here and I'm at a loss for meal ideas (maybe it's the heat melting my brain)

Creamy Frosting

6 Tbs. (3/4 stick) butter, at room temperature
1-1/2 cups powdered sugar, sifted if lumpy
2 Tbs. heavy cream
3/4 tsp. vanilla extract
Food coloring (optional)
3 oz. unsweetened chocolate, chopped (optional)

To make vanilla frosting: In a medium mixing bowl, combine the
butter, powdered sugar, cream and vanilla. Using the electric mixer
set on low speed, beat until the mixture is smooth. Turn off the
mixer several times so you can scrape down the sides of the bowl with
a rub

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Restaurant Style Biscuits

2 1/2 C. Bisquick baking mix
1 tsp. baking powder
2/3 C. plus 1 Tbsp. buttermilk (use a little more if needed)

Preparation:
Preheat oven to 425 degrees. Mix Bisquick, baking powder, and buttermilk
until blended. On a floured board need dough about ten times, dough should
be easy to roll out, but not dry. Roll dough out to 1/2" thickness and cut
biscuits 2 1/2" diameter. Place biscuits on an ungreased baking dish, or
cookie sheet and brush the tops of the biscuit

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Chocolate Cherry Shortbread Mounds

Prep Time: 20 minutes Baking Time: 30 minutes
Makes: about 7 dozen cookies

2 cups butter, softened
1 cup icing sugar, sifted
2 teaspoons vanilla
3 cups all-purpose flour
1 cup cornstarch
1 1/3 cups semi-sweet chocolate chips
1 cup chopped red candied cherries

Preheat oven to 300=BAF. Beat butter on medium speed of electric mixer
until light. Gradually add icing sugar and vanilla, beating until
creamy. Gradually add flour and cornstarch, beating until smooth

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Tasty Apricot Barbecue Sauce

1 can (10 1/2 ounces) condensed tomato soup
1/2 cup dark brown sugar
1 jar (10 to 12 ounces) apricot preserves (about 1 cup)
1/2 cup bottled Italian dressing
1 tablespoon dried onion flakes or 3 tablespoons finely chopped fresh
onion
1 teaspoon garlic salt (or 3/4 teaspoon salt plus 1/4 teaspoon garlic
powder)
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 tablespoons apple cider vinegar

Place all the ingredients in a medium-sized saucepan. Heat over
medium

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Lemon & Scallop Soup


12 oz. fresh or frozen bay scallops
5 c. reduced sodium chicken broth
1/2 c. dry white wine or reduced sodium chicken broth
3 T. snipped fresh cilantro
2 t. finely shredded lemon peel
1/4 t. pepper
1 lb. asparagus spears, trimmed and cut into bite size pieces
1 c. fresh enoki mushrooms or shiitake mushrooms
1/2 c. sliced green onions
1 T. lemon juice


Thaw scallops, if frozen. Rinse well and

drain. In lg. saucepan combine the

chicken broth, wine, cilantro, lemon peel,



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