Rightmyer Recipes

Baked Acorn Squash

2009-09-24T08:54:00.000-07:00

Baked Acorn Squash

1 acorn squash, cut in half, seeds removed
1/2 Tbsp butter, per half
dash of salt per half
1 Tbsp brown sugar per half
1 tsp maple syrup, per half

Preheat oven to 400 degrees F. Place halved acorn squash in baking pan, cut side up. Score the inside of the squash with a knife. Add remaining ingredients to each half. Add 1/4 cup water to pan to prevent squash from drying out during cooking. Bake for 1 hour and 15 minutes. Squash is done when soft and browned. Try to avoid undercooking.

Makes 2 servings.

Applesauce Carrot Cake

2009-08-15T08:53:00.000-07:00

Applesauce Carrot Cake

Serves: 16

Applesauce makes this cake healthier than your regular cake.

INGREDIENTS
2 cups whole grain flour
1/2 cup sugar
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup olive oil
3 large eggs
3 cups carrots, coarsely chopped

DIRECTIONS
1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
4. Bake the cake in a preheated 350F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

O.K....I am going to have to lay off the desserts-LOL!
WW Points-3
This not a CORE recipe. Sorry CORE buddies, you will have to use your points!

Cheeseburger Meatloaf

2009-08-15T08:51:00.000-07:00

Cheeseburger Meatloaf

Ingredients:
1 pound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry's)
2 slices white bread
Sauce, recipe follows

Directions:
Preheat oven to 350 degrees F.
Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.

Paula's recipe calls for a sauce to be put over the top, but I don't put this on mine. If want the full recipe including the sauce just click on the link at the top.

Organic Wild Berry Crisp

2009-08-15T06:19:00.000-07:00

Organic Wild Berry Crisp
Melt together

1/2 cup butter
1/3 cup honey
Mix together

2 cups raw oats
1/4 cup walnuts
1/2 cup sunflower seeds
1/8 cup flax seeds
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
Add the honey/butter to the oats mixture. Spread half of this mixture into the bottom of a 9 X 13 glass pan. Top with:

4 cups of berries (or more)
Add the other half of the crisp on top of the berries. Cook for 40 minutes at 350 degrees. If it starts to crisp too early, you can cover it in the oven. If you would like a moister crisp, pour 1/2 cup of orange juice over the assembled crisp before baking.

Fried Rice

2009-08-14T08:40:00.000-07:00

Make a bunch of rice. We have a rice cooker, so this is quick and easy.
Chop up garlic and onions and heat them with some peanut and sesame oil in a heavy pan.

Add whatever vegetables you have on hand. Since we're at the height of harvest season we had all kinds of stuff in it tonight. During the winter, it features lots of cabbage, carrots, and frozen corn.

Cook up the vegetables however you like them and then throw in the rice.

Stir it all up, and add some soy sauce.

Beat an egg or two, depending on how much food you made, and pour it all over. Let it cook on the hot food for a bit, and then stir everything around and let it all cook for a couple more minutes.

Eat it. Add a little more soy sauce on top if you like, or, if you're Kelly, add a bottle and a half of hot sauce.

Not So Hot Tomato Salsa

2009-08-14T06:43:00.001-07:00

Check out my recipe for "Not So Hot Tomato Salsa" on Examiner.Com.

Country Style BBQ Chicken

2009-08-12T11:30:00.000-07:00

I got this recipe from the Chubbie Chica and my family loves it. Of course, you can hardly go wrong with chicken!

Country Style BBQ Chicken
Serves 6

INGREDIENTS

* 1/2 cup chopped onions
* 1 cup ketchup
* 1/2 cup distilled white vinegar
* 1/4 cup brown sugar
* 1 tablespoon dry mustard
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 6 skinless, boneless chicken breast halves

DIRECTIONS

1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. Arrange chicken in the baking dish. Pour sauce over the chicken.
4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Add some great veggies, some brown rice or mashed califlower and WA LA!! DINNER!!

Supper Frittata

2009-08-11T09:02:00.000-07:00

I borrowed this recipe from What's For Dinner:

Supper Frittata
1 tbl butter (or extra virgin olive oil)
1 tbl chopped shallots or scallions (or 1 small onion)
1 tbl minced fresh herb or 1 tsp dried herb
this part is your discretion. I used basil, oregano, thyme
6 large eggs
2 tbl to 1/3 cup grated or shredded cheese of your choice
salt and pepper to taste (I didn’t add any)

Place a rack in the upper third of the oven and preheat to 350 degrees.
Heat the oil or melt the butter in a 12 inch ovenproof nonstick skillet (I used our fabulous castiron skillet) over medium heat. Swirl the pan to distribute the oil or butter evenly over the bottom and sides. Saute the onion, shallots, or scallions and herbs until the vegetables are soft, about 7 minutes.

Break the eggs into a large bowl and beat them lightly with a fork or whisk. If using cheese, whisk it in with the eggs at this time.

Pour the eggs into the skillet and stir lightly with a fork until they start to seet, about 2 minutes. Once the bottom is firm and set to about 1/3 inch, use a thin, nonmetallic spatula to lift the edge of the frittata that’s closest to you. Tilt the pan slightly toward you so that the uncooked egg runs underneath. Lower the edge and swirl the pan gently to distribute the eggs evenly.

Continue cooking for about 40 seconds, then lift the edge again, repeating the procedure above until the top- while still not set- is no longer runny, about 4 minutes.

Place the skillet in the oven until the top of the frittata is set and dry to the touch, 2 to 4 minutes. Check each minute, because the frittata will turn tough if cooked too long.

Run a spatula around the edges to loosen the frittata and invert it onto a serving plate. Season to taste (didn’t need it). Serve at one, let cool at room temperature or refrigerate and serve cooled. I served warm.

Deerloaf

2008-12-11T06:16:00.000-08:00

I apologize little blog, but when my life got insanely crazy, I quit blogging here. I still love the idea of a family recipe blog, but I felt obligated to make several posts per week, and since cooking is NOT one of my passions, if been ignoring said blog.

However, I did try a new recipe. My oldest daughter bagged a 15 point buck last month, and the meat has been processed and all our freezers are full! Because my hubby and youngest daughter love my meatloaf - made with ground turkey or chicken - last night I decided to try my hand at meatloaf using deerburger. Turned out pretty good, if I do say so myself!

Bobbi's Deerloaf

-1 pound deerburger (or ground beef, turkey or chicken)
-2 eggs, beaten
-1/2 cup chopped bell peppers
-1/4 cup chopped onion
-1 envelope onion soup mix
-1/2 cup tomato paste (or ketsup, in a pinch)
-1 box stuffing (Stovetop or generic brand)
-Salt and pepper to taste
-3 TBSP water (deerburger is dry, so this keeps it moist)

Mix everything together in a large bowl (reserving 1/2 the tomato paste) until all ingredients are well incorporated. Spray a loaf pan with non-stick spray. Pack deerloaf into loaf pan and spread remaining tomato pastoe on top. Cover with aluminum foil and bake in a 350 degree oven for 45 minutes. Remove foil from pan and continue cooking for 15 more minutes. Allow to rest 10 minutes before slicing.

Yummy! There is always plenty to have for sandwiches the next day, and to take my mother-in-law a plate.

Remember, this kind of meatloaf,NOT this kind of Meatloaf!!!!

Tomato Pie

2008-09-22T08:45:00.000-07:00

I got this recipe from Traci at Meadows Family News and my family loves it! We have been using up the last of the garden tomatoes, so this recipe is perfect.

Tomato Pie

--Pie crust (I use my homemade crust, but frozen is okay)
--1/2 cup Bread Crumbs
--Garlic Powder, to taste
--Salt & Pepper, to taste
--Tomatoes, cut into pieces, enough to fill pie plate
--1 to 1/2 cups shredded Mozzarella cheese
--1/2 shredded Parmesan cheese
--Fresh Basil

Preheat oven to 425. Cover edges of crust with foil and bake for 5 minutes. Remove foil and bake an additional 5 minutes. Remove crust from oven and turn oven back to 375. Layer pie crust with breadcrumbs, garlic powder, salt, pepper, tomatoes, mozzarella and parmesan, and then repeat layers again. End with a layer of tomatoes. Bake for 30 minutes. Sprinkle with fresh basil and let rest for 5 minutes before serving.

Pizza Dough

2008-09-07T16:28:00.000-07:00

Pizza is a weekly meal at our home, typically on Friday nights. My hubby, daughter and I all have different tastes for pizza, so I make individual pizzas we can add our own toppings to. My daughter is partial to pepperoni and cheese pizza, my hubby loves barbeque chicken pizza, and I love veggie pizza. Below is my recipe for an easy, basic pizza dough. All you need to do is add sauce, cheese and your choice of toppings.

Basic Pizza Dough

--1 cup warm water
--1 package active dry yeast
--2 1/2 to 3 cups all-purpose flour
--2 TBSP olive oil
--1/2 tsp salt

Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large spoon mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.

Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. (I'm a lazy baker, so I mix my dough in a large bowl and then knead directly in the bowl, eliminating the need for a kneading surface.) If the dough becomes sticky, sprinkle a bit more flour over it.

Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.

When the dough has risen, divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes. The dough is ready to be shaped, topped and cooked, or it can be stored in the refrigerator for later use.

My hubby's barbeque chicken pizza before cooking. All our pizzas are cooked on a pizza stone in a 425 degree oven.

Easy Mac and Cheese

2008-09-03T15:41:00.000-07:00

My daughter LOVES macaroni and cheese, although I don't fix it very often due to the calorie count. However, here is my easy Mac and Cheese recipe:

Easy Mac and Cheese

--8 oz. dry macaroni
--2 TBSP butter
--2 TBSP flour
--2 cups milk
--2 cups shredded cheddar cheese (or cheese of choice)
--Salt and pepper to taste

Preheat oven to 350 degrees.

Prepare macaroni per directions on box.

In a saucepan, melt butter. Add flour and stir to remove all lumps. Then add the milk and cook until thick, stirring continuously. Add salt and pepper to taste and then cheese. Cook over low heat until melted.

Stir cheese mixture into drained macaroni and spread into a baking dish. Bake for 20 minutes. Cool for 5 minutes then enjoy!

Oven Roasted Chicken with Potatoes

2008-09-02T07:15:00.001-07:00

One of my family's comfort foods is roast chicken. I've perfected the recipe, so I want to share it with you.

OVEN ROASTED CHICKEN WITH POTATOES

--Chicken, your choice (I normally use a whole chicken or bone-in chicken breast, but thighs and legs work just as well)
--4 or 5 medium potatoes, skins on, cut into cubes
--Handful of carrots (or any other veggie you may want to use)
--1 pkg. dry onion soup mix

Preheat oven to 375 degrees.

Scrub potatoes well then cut into cubes (I cut in half and then in half again). Coat potatoes with half the onion soup mix and then place in the bottom of a baking dish. Add carrots or other veggies you may be using. Then coat the chicken with the remaining soup mix and place on top of veggies. Cover dish and bake for 45 minutes. Then uncover dish and cook an additional 20 to 25 minutes, or until potatoes are tender and chicken reaches 170 degrees on a meat themometer.

Enjoy!

Sweet Pork Stir-Fry

2008-08-25T05:35:00.000-07:00

Here's a quick and easy supper when you're in a hurry:

Sweet Pork Stir-Fry

--12 oz. boneless pork loin, trimmed of all visible fat
--1 can (8 oz.) pineapple chunks in juice
--2 TBSP Worcestershire sauce
--1 TBSP cornstarch
--1/2 tsp salt to taste
--1/4 tsp freshly ground black pepper to taste
--1 Tbsp canola or peanut oil, divided
--2 cups shredded bok choy
--1 cup fresh snow peas
--1 medium carrot, thinly sliced
--1 medium onion, cut vertically into 1/2-inch slices
--1 can bean spourts (or fresh, if you grow them)
--1 garlic clove, chopped
--1 tsp minced fresh ginger

Pork is easier to slice if it is slightly frozen, so if you are thawing a frozen loin, don't unthaw completely. Cut pork into 1/4-inch strips and set aside.

Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.

In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add bok choy, snow peas, carrots, onions, and reserved pineapple. Stir-fry until bok choy and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.

Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir in pineapple juice mixture. Return meat mixture to wok and add bean sprouts. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.

Makes 4 servings.

Last Chance for Book Give-Away

2008-08-22T04:51:00.001-07:00

Just a reminder to all those interested, tonight at midnight is the deadline for entering my contest to win a copy of Twilight by Stephenie Meyer. To be eligible, click here and leave a comment. Good luck to everyone!

Christine's Favorite Yeast Rolls

2008-08-22T02:35:00.000-07:00

My youngest daughter and my mother both share the love of yeast rolls and we typically try to have them every holiday. For years, we have bought yeast rolls from our local bakery. However, this year we have discovered a yeast roll recipe that everyone loves, so guess who's supplying the yeast rolls for Christmas this year?

Christine's Favorite Yeast Rolls

--2 pkgs yeast
--4 cups milk, lukewarm
--1/2 cup sugar
--2 tsp salt
--4 whole eggs
--8+ cups flour (works equally as well with all-purpose or whole wheat flour)
--2 sticks butter or margarine, melted

In a small mixing bowl, mix 1/3 cup warm water with yeast and sprinkle with a small amount of the sugar. In a larger bowl, beat eggs, sugar, salt, butter and milk. Add yeast and enough flour to make a soft dough. Oil a clean bowl and turn dough so it is oiled on top. Cover and let rise until doubled.

To make the yeast rolls, I use paper muffin liners and fill each 1/2 full. I let the muffins rise again until double. (Note: if you fill the muffin tin too full, the dough will rise above the pan.) Bake at 350 degrees and bake until lightly brown, approximately 13-15 minutes.

This recipe is also good for bread: fill loaf pan 1/2 full of dough and let rise again until double. Bake at 350 degrees for 30 to 45 minutes, depending on size of loaf.

You can also roll out the dough to make donuts or cinnamon rolls. I don't have photos of these, but I will post them soon.

Blog Award

2008-08-21T06:16:00.000-07:00

Deanna from Deanna's Corner Cooking has nominated me for an "I HEART YOUR BLOG" award! This is thrilling for me, especially since my recipe blog is fairly new. Thanks Deanna!

The rules of the award are:
1. The winner can put the logo on his/her blog.

2. Link the person you received your award from.

3. Nominate at least 7 other blogs.

4. Put links of those blogs on yours.

5. Leave a message on the blogs of the people you’ve nominated

I’m off to leave comments for my favorite recipe bloggers - and here they are:

Chubbie Chica

Kaysville Momma

Live.Love.Eat

Dinner's Ready

What's For Dinner

Angela's Page

Basic Breakfast Granola

2008-08-21T06:03:00.000-07:00

In my quest to start eating breakfast (I've always been a non-breakfast eater), I'm trying out some different cereal and granola recipes. Here is my verison of a Basic Breakfast Granola - my family loves it and so do I:

Basic Breakfast Granola

--3 cupd regular rolled oats
--1 cup shredded unpeeled apple (I use apples from my backyard)
--1/2 cup wheat germ
--1/4 cup honey (from a local beekeeper)
--1/4 cup water
--1 tsp ground cinnamon
--1 tsp Vanilla
--Nonstick spray coating

In a large bowl combine oats, apple, and wheat germ; mix well. In a small saucepan stir together honey, water, and cinnamon. Heat to boiling; remove from heat. Stir in vanilla. Pour over oat mixture and mix well.

Spray a 15x10x1-inch baking pan with nonstick spray coating. Spread oat mixture evenly in pan. Bake in a 325 degrees oven about 45 minutes or till golden brown, stirring occasionally. Spread onto parchment paper to cool. Store in an airtight container in the refrigerator up to 2 weeks. (8 servings)

Blackberry Cobbler

2008-08-15T05:45:00.000-07:00

Well, I'm finally coming to the end of blackberry season in Kentucky. I have both tame and wild blackberries (the wild ones are tastier, but the tame ones are larger), so I've been making blackberry jam for the winter - and for Christmas gifts. For something different from jam, here's my recipe for Blackberry Cobbler:

BLACKBERRY COBBLER

Filling:
--5 to 6 cups of blackberries
--3 TBSP whole-wheat flour
--1 cup sugar
--3/4 tsp salt
--3 TBSP lowfat butter

In a large mixing bowl, stir together the flour, sugar, and salt. Gently toss in the blackberries, and then pile it all into a buttered baking dish. Chop the butter into small pieces and sprinkle them over the fruit.

Topping:
--1 1/2 cups whole-wheat flour
--1/4 cup sugar
--1 tsp baking powder
--1/2 tsp salt
--1 stick lowfat butter
--1/4 cup skim milk
--1 egg

Preheat oven to 425F. Combine the flour, sugar, baking powder, and salt. Cut the butter into 1-inch cubes and then cut butter into the flour mixture until it resembles coarse meal. Add the milk and egg to the flour mixture, and mix until just combined. Drop the mixture over the fruit, spoonful by spoonful, leaving openings around each part of the batter. Place in the oven with a sheet pan underneath the dish (to catch juices). Bake 35 to 45 minutes, or until juices are bubbling and crust is golden.

Eat plain or with ice cream or frozen yogurt. Enjoy!

The SITS Recipe Contest

2008-08-12T11:37:00.000-07:00

This is the recipe I'm entering for The Secrets in the Sauce Recipe contest. Even though I posted this recipe last week, I'm adding it here for the contest. Wish me luck!

PORK CHOP & SCALLOPED POTATO BAKE

--4 pork chops
--2 TBSP oil
--1 onion, sliced
--3 TBSP butter
--3 TBSP flour
--1 tsp salt
--1/4 tsp pepper
--1 cup milk
--1 cup chicken broth
--4 potatoes, pared & thinly sliced

Preheat oven to 350 degrees. Grease a 13 x 9 inch pan. Layer potato slices into bottom of pan.

In another skillet, brown pork chops in oil. Remove chops from skillet, then add onion rings and saute until tender. Remove onions and layer on top of potatoes.

Return skillet to stove and melt butter; stir in flour, salt, and pepper; cook 1 minute. Add milk and broth slowly. Cook, stirring constantly until sauce thickens and bubbles. Remove from heat.

Pour sauce evenly over potatoes and onions. Top with chops. Cover tightly with foil. Bake 1 hour. Uncover; bake 10 minutes longer or until chops and potatoes are tender. Enjoy!

Banana Bread

2008-08-11T16:03:00.000-07:00

Against my better judgement, I bought my youngest daughter some bananas at the grocery store last week. We have been avoiding bananas because they aren't local and they cost so much to transport. But she was complaining that she missed her bananas, so I caved in and bought some.

As always with bananas, the ripened quicker than she could eat them, so I ended up with 2 very ripe bananas. What do you do with really ripe bananas? Why make banana bread, of course!

Easy Banana Bread

--2 to 3 very ripe bananas, mashed
--1/3 cup butter
--3/4 cup sugar
--1 egg, beaten
--1 tsp vanilla
--1 tsp baking soda
--pinch of salt
--1 1/2 cups all-purpose flour (I used whole wheat flour)

Preheat oven to 350 degrees.

In large mixing bowl, mash bananas with a fork. Add butter to bananas and blend thoroughly. Add sugar, egg, vanilla, baking soda and salt; mix well. Slowly add flour until it is all incorporated into banana mixture. Pour into a greased loaf pan and bake for one hours. Enjoy.

Banana bread makes a wonderful breakfast food.

Pork Chop & Scalloped Potato Bake

2008-08-10T15:23:00.000-07:00

Here is a new recipe I tried this weekend and my family gobbled it up! What could be better than pork chops and potatoes?!

PORK CHOP & SCALLOPED POTATO BAKE

--4 pork chops
--2 TBSP oil
--1 onion, sliced
--3 TBSP butter
--3 TBSP flour
--1 tsp salt
--1/4 tsp pepper
--1 cup milk
--1 cup chicken broth
--4 potatoes, pared & thinly sliced

Preheat oven to 350 degrees. Grease a 13 x 9 inch pan. Layer potato slices into bottom of pan.

In another skillet, brown pork chops in oil. Remove chops from skillet, then add onion rings and saute until tender. Remove onions and layer on top of potatoes.

Return skillet to stove and melt butter; stir in flour, salt, and pepper; cook 1 minute. Add milk and broth slowly. Cook, stirring constantly until sauce thickens and bubbles. Remove from heat.

Pour sauce evenly over potatoes and onions. Top with chops. Cover tightly with foil. Bake 1 hour. Uncover; bake 10 minutes longer or until chops and potatoes are tender. Enjoy!

Honey Oatmeal Wheat Bread

2008-08-06T08:52:00.000-07:00

Today I want to share with you a new recipe I found for Honey Oatmeal Wheat Bread. This recipe is from the blog, 5 Minutes For Going Green.

Honey Oatmeal Wheet Bread
--3 cups boiling water
--1 1/2 cups oatmeal
--3/4 cup warm water (at least 110 degrees)
--3 pkgs of yeast
--1/2 cup honey or brown sugar (I used brown sugar)
--1/3 cup canola oil
--2 tsp salt
--3 to 4 cups whole wheat flour
--4 to 5 cups all-purpose flour

Pour boiling water over oatmeal in a large mixing bowl. Cool to lukewarm (this may take a couple of hours, so plan accordingly).

Dissolve yeast in warm water. Let stand until foamy (about 10 minutes). Add yeast to oatmeal mixture. Add honey or brown sugar and oil. Blend well. Add salt. Add whole wheat flour, stirring well after each addition. Gradually add 4 cups all-purpose flour to form a soft dough (I reserve the extra 1 cup for kneading).

Now, this is where I deviate from the recipe. The original recipe states to turn dough onto floured board and knead 5 to 10 minutes. Being the lazy baker that I am, I leave the dough in a huge mixing bowl and knead it in the bowl, usually sitting in front of the TV! I can tell no difference in the bread when it is kneaded either way, so now I always use the lazy method!

Place dough in a greased bowl, and cover with a damp towel. Let it rise until double in size. Punch down dough and form into 2 or 3 loaves. (This recipe makes 2 regular size loaves, or 3 smaller ones.) Let rise again for about 20 minutes. Bake at 350 degrees for 30 minutes. Put on cooling rack to cool.

This is one of the most delicious breads I have ever made! I have been making 2 loaves a week for the past month and my family never gets tired of it.

Grilled Crispy Potato Wedges

2008-08-04T08:05:00.000-07:00

Of all the root crops, potatoes are my family's favorite. In honor of the first potato harvest of the year - in my backyard, of course - I'm sharing my recipe for Grilled Cripsy Potato Wedges. It's quick, easy and my family loves them!

GRILLED CRISPY POTATO WEDGES

--3 or 4 large baking potatoes potatoes (depending on your family size)
--1/2 cup Dijon mustard
--2 TBSP olive oil
--1 TBSP fresh thyme (or 1 tsp dried thyme)
--coarse salt to tast
--freshly ground black pepper to taste

Bake or microwave the potatoes until almost cooked, approximately 30 minutes in a 350 degree oven, or 6 to 8 minutes in the microwave. Cut the partially cooked potatoes length-wise into wedges.

In a bowl mix together the mustard, olive oil, thyme, salt, and pepper. Coat the wedges with the mustard mix.

Preheat a grill to medium heat and lightly oil the grill surface. Add potatoes to grill and cover. Check every 5 minutes, turning the wedges to brown on all sides. Cook 10 to 15 minutes or until crispy.

Unbelievable Turkey Meatloaf

2008-07-31T03:19:00.000-07:00

In trying to implement better eating habits in my family we are trying to eat less red meat. However, meatloaf has always been a family favorite. I have experimented with ground turkey until I have come up with a recipe that is almost as good as beef meatloaf.

Served with mashed potatoes and peas, it makes a healthy meal.

Unbelievable Turkey Meatloaf
--1 lb. ground turkey
--1/2 cup breadcrumbs
--1 large egg, beaten
--1 medium carrot, shredded
--1 medium onion, minced
--1/4 cup ketchup
--1/2 tsp minced garlic
--1 tsp Worcestershire sauce
--1/4 tsp celery seeds
--1 tsp salt
--1/2 tsp pepper

Preheat oven to 350 degrees.
Combine turkey and bread crumbs in a large bowl. Add shredded carrots and minced onions and fold into turkey mixture. Add the remaining ingredients and mix well with your hands. Form into a loaf and place in lightly greased 9 x 12 pan. Cover with foil and bake for one hour. Remove foil and continue baking for 15 to 30 more minutes or until cooked through. Allow to rest for 5 minutes before slicing. Enjoy

Turkey Hash with Sage Biscuits

2008-07-27T15:32:00.000-07:00

Bring Thanksgiving to your home on a weekly basis with this wonderful recipe for Turkey Hash with Sage Biscuits. I use turkey breast that have been roasted or grilled for this recipe.

Turkey Hash with Sage Biscuits
--1/4 cup low fat mayonnaise or salad dressing
--2 TBSP Bisquick
--2 cups cooked turkey, cut into bite-size pieces
--1/4 cup shredded Cheddar cheese
--2 celery stalks, diced (about 1 cup)
--1/2 cup diced onions
--2 1/4 cups Bisquick
--3/4 cup milk
--2 tsp fresh sage leaves, or 1/2 tsp dried sage leaves

Preheat oven to 425 degrees.
Mix mayonnaise and 2 TBSP Bisquick in medium bowl until well blended. Stir in turkey, cheese, celery and onions; set aside.

Mix remaining Bisquick, the milk and sage just until soft dough forms. Place on surface generously sprinkled with flour or Bisquick. Gently roll dough until covered and then knead gently about 10 to 15 times. Roll dough until 1/2 inch thick. Cut with biscuit cutter dipped in Bisquick. Place biscuits close together around the edges of ungreased baking dish.

Spoon turkey mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and turkey is hot. Enjoy.

Easy Fish Chowder

2008-07-26T05:26:00.001-07:00

I love seafood - any type of seafood - so in order to get more fish into my diet, many days for lunch I fix myself a concoction I've named "Easy Fish Chowder". While, my hubby and daughter aren't too fond of this chowder, I love it and usually eat it 2 to 3 times a week.

EASY FISH CHOWDER
--1 large potato, cut into bite-size chunks
--1/2 an onion, roughly chopped (any sweet onion that is in season)
--1 or 2 stalks celery (depending on your taste)
--1/2 cup chopped carrots
--1 piece of fish (tilipia, flounder, ocean perch, pollock, etc.)
--Season salt to taste
--1/4 cup of milk
--2 tsp grated Parmeasan cheese (optional)

In a large skillet, place potatoes, onion, celery, carrots and Season salt to taste in enough water to cover all veggies. Cook over medium high heat for 10 minutes; most of water will absorb. Then turn heat to medium and stir in milk; add fish to center of skillet and cover with veggies. Continue cooking for 5 minutes, or until fish is flaky.

Remove from skillet with a slotted spoon. Sprinkle Parmeasan cheese over dish and your favorite fresh herbs (I like basil and dill for fish). Enjoy. This makes one large serving.

(PS: I realize all the cooking books say you should not add cheese to fish, but the Parmeasan cheese adds a special flavor that I enjoy!)

White Chocolate Cookies w/ Macadamia Nuts

2008-07-23T00:01:00.000-07:00

For Christine's Sweet 16 Birthday, she requested a homemade giant cookie - white chocolate chip with macadamia nuts. The following is the recipe for her favorite cookie - super-sized for her birthday.

WHITE CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS

Preheat oven to 375 degrees.

Cream together until smooth:
--1 cup butter, softened
--3/4 cup sugar
--3/4 cup brown sugar
--1 tsp. vanilla

Then, beat and add:
--2 eggs

Mix together and add gradually:
--2 1/4 cups unsifted flour
--1 tsp. baking soda

Stir in:
--1 pkg. (12 oz) white chocolate chips
--1 pkg (6 oz) chopped Macadamia nuts

Spread half of cookie dough onto ungreased round pizza pan. Bake 12 to 20 minutes in 375 degree oven (check every minute after first 12 minutes). Be careful not to over bake! Cool on wire rack. You may eat this plain, or top with your favorite frosting. Makes 2 giant cookies, or left-over dough can be frozen for up to 3 months.

Birthday Wishes

2008-07-22T05:32:00.001-07:00

HAPPY SWEET 16, CHRISTINE!!!!!
We love you bunches,
Mom and Dad

Christine's Enchilada Casserole

2008-07-21T16:07:00.000-07:00

Tonight for supper, my 16 year old fixed Enchilada Casserole. It was so yummy, I'm going to pass the recipe on to you.

Christine's Enchilada Casserole
--1 lb. lean ground beef (may substitute ground chicken or turkey)
--1/2 cup chopped onions
--1 small can of Old El Paso enchilada sauce
--1 pkg. dry taco mix
--1/2 cup water
--1 cup sour cream
--Flour or corn tortilla (we used corn)
--1 1/2 cups shredded Cheddar cheese
--lettuce and tomatoes for topping

Preheat oven to 350 degrees.
In a skillet, brown beef and onions; drain. Stir in taco mix, water and enchilada sauce and heat to boiling. Lower heat and simmer until mixture cooks down to taco consistency.

Take four tortillas and cut in half. In an ungreased 11 x 7-inch baking dish layer tortillas. Spread with half of the sour cream, 1/2 cups of cheese and then top with half of the beef mixture. Repeat layers. For the top layer, add more tortillas and sprinkle with remaining cheese.

Bake for 20 - 25 minutes. Serve with shredded lettuce and diced tomatoes. Makes 6 servings.

Favorite SITS Recipe To Date

2008-07-21T06:50:00.001-07:00

In order to be in the running to win the $50 Williams Sonoma Gift Card from the SITS Girls Recipes, here is the link to my favorite SITS Recipe to date: the Chicken Casserole by Pajama Mama

Welcome SITS Viewers

2008-07-18T01:00:00.000-07:00

Hi y'all! I'm sure many of you are visiting today from the SITS recipe site and I'm glad to have y'all over. Aren't those SITS ladies wonderful?!! I was thrilled to be chosen as the SITS "Reciper" of the day. Please feel free to surf around this site.

My recipe blog is a fairly new addition to my blogoverse, but with the economy in the shape it is right now, our family is spending more time at home. While I love spending time with family, cooking is not my favorite thing to do. I have been experimenting with easy recipes and one-dish recipes, things I can do with my 16 year old daughter. She is the one who loves to cook, so I'm finding myself in the kitchen with her more and more these days.

After your finished with my recipes, feel free to hop over to any of my other blogs; I always enjoy company!

Bobbi's Book Nook

Mrs. Greenhands

Rightmyer Rants

And once again, from the bottom of my heart, I thank ya'all for stopping by! Now browse around and make yourself at home!

Baked Tilapia

2008-07-17T08:10:00.000-07:00

This quick and easy baked tilapia makes a nutritious and delicious meal. Tilapia is one of my family's favorite types of fish. Serve the tilapia with baked or fried potatoes and homemade hushpuppies.

Baked Tilapia
--4 to 6 tilapia fillets, about 1 1/2 pounds
--Salt and pepper
--1 cup soft fresh bread crumbs
--1 tsp paprika
--3 tablespoons melted butter (I use low-fat margarine)
--lemon or lime juice

Heat oven to 400°.
Lightly grease a large shallow baking dish. Arrange fish fillets on the prepared baking pan and sprinkle with salt and pepper. Stir the paprika into the butter, then combine with the bread crumbs and lightly toss. Sprinkle the crumbs over the tilapia fillets.

Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. Broil for 2 to 3 minutes to brown the topping. Fish will flake easily with a fork when done. Remove the fillets to plates with a spatula. Squeeze a dash of lemon or lime juice over each fillet. Serves 4.

Yummy!! It's what's for dinner tonight.

Butterscotch Chip Cookies

2008-07-14T13:29:00.000-07:00

Today I'm sharing another cookie recipe that is a family favorite: Butterscotch Chip Cookies. I also use this recipe to make Christmas gifts for family and friends - by layering the dry ingredients into a quart-size mason jar. I attach a ribbon and a recipe card - listing the wet ingredients to be added and the directions for baking - and the recipient has a wonderful dessert in a jar, ready for baking.

Butterscotch Chip Cookies
--1 cup butterscotch chips
--1/2 cup butter
--1/4 cup sugar
--1/2 cup brown sugar
--1 egg
--1 cup shifted, all purpose flour
--1/2 tsp baking soda
--1/2 tsp salt
--1/2 tsp pure vanilla extract
--1/2 cup chopped nuts (optional)

Preheat oven to 375 degrees

Cream the butter in a mixing bowl until soft. Add both sugars gradually and cream until light and fluffy. Sift in flour, soda and salt together and blend into the sugar mixture. Add vanilla and mix in well.

Fold in butterscotch chips and gently mix together. Using an ice cream scoop, drop batter by teaspoonfuls onto a greased cookie sheet about 2 inches apart. Bake for approximately 10 minutes, or until lightly browned. Cool on wire racks. Store in air-tight container. Makes approximately 3 dozens

Bobbi's Chicken Pot Pie

2008-07-14T10:45:00.001-07:00

My family loves chicken pot pies, especially my homemade variety. I have individual baking crocks, so all 3 of us get our own pie. This makes it easy to adjust ingredients according to what everyone likes. For example, my husband isn't crazy about peas but he loves the chicken, so I put in less peas and more chicken. I like the veggies more than the chicken, so I put in more veggies and less chicken. There's nothing like making individual recipes that are quick and easy.

Bobbi's Chicken Pot Pie

--1 cup frozen peas, thawed
--1/2 cup frozen carrots, thawed (optional)
--1 cup potatoes, cut into cubes and parboiled for 10 minutes (I don't like frozen potatoes)
--1 to 1 1/2 cups cooked chicken, cut up
--1 can cream of chicken soup (I use low-fat, low-sodium)

Pie Crust
--1 cup flour
--3/4 teaspoon baking powder
--1/2 teaspoon salt
--1/3 cup shortening
--3 tablespoons ice water
--1 egg yolk, beaten

Preheat oven to 400 degrees. This recipe can be made in one 9" pie plate, or individual baking dishes. In your baking dish, combine veggies, chicken and soup.

To make the pie crust, mix flour, baking powder, salt, shortening and water in a bowl. On a floured surface, roll dough to 1/4" thickness. Layer over top of baking dish and brush with egg yolk. Bake for 30 to 35 minutes; top should be golden brown and bubbly near edges.

Tip: The pot pies may bubble over, so place baking dish on a lined baking sheet for easier clean-up

Yummy Mummy: Prelaunch Giveaway

2008-07-14T10:13:00.001-07:00

Check this out!!!!

Yummy Mummy is having a give-away!

Yummy Mummy was started by Melissa Roiter ... after years of baking the brownies herself, Melissa knew that the delicious treats that she learned to bake from her Gran-Mummy were destined to be shared and opened up her site to bless us with her talent. And oh, what a talent it is! At first glance, the brownies will make your mouth water right through the computer screen.

Check out this website - it's yumolicious.

Peanut Butter Chip Cookies

2008-07-13T05:26:00.000-07:00

My family loves cookies and one of their favorites is Peanut Butter Chip Cookies. I basically took a chocolate chip cookie recipe and made it new by adding Reese's Peanut Butter Chips.

PEANUT BUTTER CHIPS COOKIES
--2 1/4 cups all-purpose flour
--1 teaspoon baking soda
--1 teaspoon salt
--2 sticks butter, softened
--3/4 cup granulated sugar
--3/4 cup packed brown sugar
--1 teaspoon pure vanilla extract
--2 eggs; you can substitute with EggBeaters
--2 cups (12-ounce package) Reese's Peanut Butter Chips
--1 cup chopped nuts, optional

Preheat oven to 375 degrees.
Shift flour, baking soda and salt in small bowl. In a large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Slowly beat in flour mixture. With a spoon, stir in morsels and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets. I use the Martha Stewart trick of dropping dough with an ice cream scoop.

Bake in preheated oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes approximately 4 dozen.

Bobbi's Kentucky Fried Chicken

2008-07-12T05:58:00.000-07:00

I have lived in Kentucky most of my life, and like many Kentuckians, I have my own version of fried chicken. Although most of the meats I cook are either grilled or baked, fried chicken is the one exception for pulling out the old frying pan.

Bobbi's Kentucky Fried Chicken

--Chicken of choice; my family likes breast meat, so I always use boneless chicken breasts.
--1 cup milk
--2 cups all-purpose flour
--1/2 cups of yellow cornmeal
--2 tsp season salt
--2 tsp fresh ground pepper
--2 tsp paprika
--1 egg, beaten
--frying oil of choice; I use canola oil
--1 brown paper sack; or large baggie

Several hours before cooking, I soak the chicken pieces in the milk. This helps to tenderize the chicken.

When ready to start frying, put flour, cornmeal, salt, pepper and paprika into brown paper sack and shake to combine. Then dip chicken pieces into the beaten egg; make sure you have egg on all sides of chicken. Then drop chicken into sack, one piece at a time. Fold down the top of the bag and shake well to coat all pieces of chicken.

Add oil to frying pan to a deep of approximately one inch and heat over medium high heat. Oil is ready when a drop of water sizzles in the pan. Slowly add chicken pieces to hot oil. Fry until first side is golden brown, then turn pieces over. When second side of chicken is the same golden brown color, reduce the heat to medium and cover the skillet. You want to continue cooking the chicken slowly until the temperature reaches 150 degrees when a meat thermometer is inserted.

Remove from skillet and drain chicken on several layers of paper toweling. Serve with your favorite side dishes - in our case that would be mashed potatoes and peas or corn.

Parmesan Potatoes

2008-07-09T10:42:00.000-07:00

Of all the root crops, potatoes are my family's favorite. Next time you are looking for an easy potato side dish, consider making my Parmesan Potatoes.

Parmesan Potatoes
--1 medium-sized baking potato for each family member
--2 TBSP butter (or low-fat margarine)
--1/4 tsp dried oregano or thyme
--1/4 cup shredded Parmesan cheese
--sprinkling of paprika

Scrub potatoes clean and cut in half lengthwise. In a microwave-safe pie plate, melt butter (about 30 seconds on high). Dip cut-side of potatoes in butter and then arrange in the pie plate with the cut-side up. Sprinkle with oregano, Parmesan cheese and paprika. Microwave on high for 10 to 13 minutes, depending on size of potatoes. Rotate pie plate once or twice during cooking time. When potatoes are done, you should be able to easily pierce them with a fork. Enjoy!

Chicken Scampi

2008-07-09T10:27:00.000-07:00

In an effort to wean my family off Chicken Helper and Hamburger Helper, I have been trying new recipes. Because chicken is the main meat we serve, I've been concentrating on easy, tasty chicken recipes. The following is my recipe for Chicken Scampi; my family gave it a "thumbs up".

Chicken Scampi
--1 1/2 lbs. skinless boneless chicken, cut into bite-size pieces (I use breast meat because my family prefers white meat)
--1 can cream of chicken soup
--1/4 cup water
--2 TBSP butter (can be low-fat margarine)
--2 cloves minced garlic
--2 tsp lemon juice
--your favorite cooked pasta (my family likes whole-wheat rotini pasta or spaghetti)

In a skillet over medium heat, brown chicken pieces in butter (approximately 10 minutes). After chicken is browned, remove from skillet and set aside - do not rinse out skillet, you want the juicy bits. Stir in the soup, water, lemon juice and garlic and heat mixture to a boil. Return the chicken to the skillet and reduce heat to simmer. Cover and cook for ten minutes. While scampi is simmering, cook pasta. Serve chicken scampi over pasta and enjoy.

Oriental Chicken Salad

2008-07-08T17:38:00.000-07:00

I borrowed this recipe from:

Sunshine and Lemonade

Oriental Chicken Salad
--2 (10 oz) packages of broccoli slaw
--2 pkgs Ramen noodles (I use roasted chicken flavor - it really doesn't matter what kind)
--1 cup sunflower seeds
--1/2 cup slivered almonds
--Bag of tyson grilled chicken strips - marinated in teriyaki (I used fresh chicken I grilled myself)

Dressing:
--3/4 cup oil
--1/3 cup vinegar (I used Apple Cider vinegar
--1/2 cup sugar
--1 tsp sesame oil
--both seasoning packets from the Ramen noodles

Break up noodles and toss with almonds. Toast at 350 degrees for 5 minutes.
Mix dressing. Combine all ingredients. Chill before serving.

This makes a quick and simple meal that my family enjoyed. I substitued cabbage slaw for the broccoli slaw because my family doesn't like broccoli. I also substitued olive oil for the sesame oil (because I didn't have sesame oil).

Thanks, Kat, for a wonderful recipe!

Fruit Pizza Dessert

2008-07-06T06:15:00.001-07:00

After reading all the fruit dessert recipes from In The Spotlight on Bluegrass Moms, I thought I would share one of my favorite desserts for taking to a summer potluck.

Fruit Pizza
1 (20-ounce) package refrigerated cookie dough (or I have mixed up cookie dough from scratch)
1 (8-ounce) package cream cheese, room temperature (the low-fat works just as well
1/3 cup sugar (a little more or less, depending on the sweetness of the fruit
1/2 teaspoon vanilla extract
Fresh blackberries, blueberries, banana slices, raspberries,
seedless grapes, strawberry halves, kiwi fruit slices, (or any other fruit you want), well drained
1/2 cup peach preserves (or any other you may have on hand)
1 tablespoon water

Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough (if using refrigerator dough, slice about 1/2 inches thick and overlap as needed). Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract; spread over cookie crust. Arrange fruit over cream cheese layer.

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark (especially bananas and apples). Refrigerate until ready to serve.

Makes 8 to 10 servings.

4th of July Flag Cake

2008-07-04T07:21:00.000-07:00

Okay, this isn't an original recipe - I stole this out of a magazine a few years ago, but it's one my family loves and I make it on the 4th because it's so pretty. The strawberries and blueberries are currently available at local Farmer's Markets.

Flag Cake
2 pints of strawberries
1 recipe of your favorite white or yellow cake (or mix)
1 1/3 C of blueberries
1 tub of whipped topping

Mix up and bake (I use a throw-away pan if I'm taking this cake to a picnic) your favorite cake mix or recipe. (I use white because it makes the cake prettier; I also use a box mix to make the process easier.) Let cool. Cut one cup of strawberries into slices and set aside. With the remaining strawberries, cut them in half and set aside. Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Serves 12.

Easy Chicken and Stuffing Casserole

2008-07-03T16:50:00.000-07:00

Boil chicken on stove until tender. I usually add bay leaves and salt to the boiling water (this gives the chicken a good flavor). Then in a large mixing bowl, I mix one can of cream of chicken soup and one cup of the water I cooked the chicken in and mix until smooth. I then add one box of stuffing (I use the generic StoveTop stuffing) to the mixture and stir until stuffing is all moist. Cut the chicken into bite size pieces and add to the mixture. Transfer to a baking dish and top with Mozzerella or cheddar cheese (although sometimes I substituted Swiss cheese and it is just as good). Bake at 350 degrees for 30 minutes and presto - a supper in which everyone comes back for seconds.

This is quick and easy and my whole family loves it!

Blackberry Jam (without pectin)

2008-07-03T16:49:00.000-07:00

2 quarts fresh blackberries
1/2 cup water
3/4 cup orange juice
3 TBSP lemon juice
6 cups sugar
1 TBSP grated orange peel

Cook the berries with water until heated. Strain to remove most of the seeds. (Note: thornless blackberries have more seeds than regular blackberries.) Add the orange juice, lemon juice, sugar and orange peel. Cook rapidly to the jellying point - when it reaches 220 degress on a candy thermometer. As the mixture thicken, stir to keep from scorching.

Pour boiling hot jam into hot jars; adjust the lids. Process 10 minutes in a boiling-water bath. Start the counting time when the water returns to a boil. Remove the jars from the water bath and cool on a rack.

The recipe should make 4 pint jars.

Chicken Quesadilla

2008-07-03T16:48:00.000-07:00

2 chicken breasts, boiled or grilled, cut into pieces
1 can cream of chicken soup (I used low sodium, low fat)
1 cup shredded cheddar cheese
1 small onion, cut into pieces (I microwaved 2 minutes to
soften)
1 tsp chili powder
Flour or corn tortillas (I used corn)

In a bowl mix together chicken, soup, cheese, onion and chili powder. Line baking sheet with tortillas; spread chicken mixture over tortillas, leaving 1/2 inch on all sides. Cover with another tortilla. If using larger tortillas, then cover half of tortilla with mixture and fold tortilla over. Bake in 450 degree oven for 10 minutes.

We topped ours with sour cream (low-fat), lettuce and tomatoes. My daughter wants these to be added to our weekly menu. They were great and super easy to make!

Tomatoes Stuffed with Corn

2008-07-03T16:47:00.001-07:00

6 lg. firm tomatoes (I like beef-steak tomatoes)
sugar and salt to taste
1 cup minced onion
1 cup minced green pepper (can subsitute hot pepper)
6 tbsp. butter
1 cup minced, cooked ham (or any other leftover meat)
1 1/2 tsp. ground cumin seed
3 cups scraped fresh corn
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. sugar
freshly ground pepper to taste
6 tbsp. minced fresh parsley
6 tsp. butter, softened (can also be butter subsitute)

Cut off and discard top half of tomatoes and remove seeds. Scoop out the pulp, chop it and put in a sieve to drain. Sprinkle the pulp and the insides of the shells lightly with sugar and salt, and invert the shells on paper towels to drain for at least 30 minutes.
In large skillet, saute onion and green pepper in butter until softened. Add ham and cumin seed and stir the mixture over high heat for 1 minute. Add tomato pulp and cook mixture over moderate heat for 4 minutes. Stir in corn, cream, salt, sugar and pepper. Cook mixture, covered, for 3 minutes.

Remove cover and stir mixture over high heat for 1 minute. Sprinkle the inside of each tomato shell with 1 tablespoon of parsley. Fill shells with corn mixture, dot each with 1 teaspoon butter and place in a lightly buttered baking pan.

Bake at 350 degrees F. for 10 to 15 minutes or until tomatoes are soft.