- Try these dip ideas for party season (04/24/16)
- Refreshing entree salad recipes (04/17/16)
- A Southern Illinois favorite and other buttery recipes (04/10/16)
- Recipes to celebrate a special birthday -- or a championship (04/03/16)
- Sauce and grill options to try this barbecue season (03/27/16)
- Tasty options for Easter dinner (03/20/16)
- Reader-submitted favorite recipes (03/13/16)
Recipes to share in the middle of basketball season
I have had a couple of people share recipes with me this week, which is great. I enjoy getting recipes from readers because I think it makes it interesting to see who submitted recipes and where they are from. Also, we are in the middle of basketball season and I find myself in a gym somewhere quite often and it is nice to have these recipes to share with you. For those of you who have thought you might send something in, now is the time. Send in your family favorites today.
3, 2, 1 Cake
My co-worker in the office at the senior center, Karen Stafford, shared this recipe with me last week. It is a fun way to get a quick little dessert made for just one or two people at a time. Karen suggested that several people go together and do this using different flavored cake mixes, then share and swap for a variety.
These individual little cakes are amazing and ready to eat in one minute. They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. This recipe is called 3, 2, 1 Cake because all you need to remember is "3 tablespoons mix, 2 tablespoons water, 1 minute in the microwave!" Try various flavors of cake mix like carrot, red velvet, pineapple, spice, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!
1 box angel food one-step cake mix
1 box cake mix, any flavor
2 tablespoons water
In a resealable plastic bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake. Keep remaining cake mixture stored in the plastic storage bag and use whenever you feel like a treat. You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Makes 1 serving.
Crab Lasagna Rolls
We have a new college intern at the senior center, Samantha McGill, and she and I are going to get along great; she loves to cook. On her second day at the center she brought me a recipe for this crab lasagna that I am anxious to try.
1/2 pound flaked or lump crab meat
1 (15 ounce) can favorite style tomatoes or white pasta sauce
4 regular lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese
2/3 cup cottage cheese, Ricotta or feta cheese
1 tablespoon parsley flakes
1/4 teaspoon onion powder
Additional Parmesan cheese
Beat the egg. Thoroughly combine crab meat, Parmesan cheese, cottage cheese, egg, parsley flakes and onion powder. Divide filling into 4 equal portions. Spread filling mixture on each noodle. Roll noodles tightly and place seam side down in an 8-inch square baking dish. Pour sauce over the rolls. Cover and bake 30 minutes at 350 degrees. Sprinkle with additional grated cheese if desired. Serve immediately.
Slimmed Down Pizza Casserole
1 tablespoon olive oil
1 (9.4-ounce) package precooked turkey sausage, coarsely chopped
1/4 pound fresh mushrooms, sliced
1 (8-ounce) can tomato sauce
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (13.8-ounce) can refrigerated pizza dough
1 (8-ounce) package low-fat mozzarella cheese, 12 slices
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In a large skillet, heat oil over high heat; add sausage and mushrooms, and cook 3 to 4 minutes. Stir in tomato sauce, oregano, garlic powder, salt and pepper, and cook 2 to 3 minutes, or until heated through. Meanwhile, unroll pizza dough and press into bottom and halfway up sides of prepared baking dish. Line the bottom of crust with 6 slices mozzarella cheese. Top with meat mixture. Bake, uncovered, for 12 minutes. Top with remaining cheese slices, and sprinkle with Parmesan cheese. Bake 5 minutes, or until crust is browned and cheese is melted. Let sit 2 to 3 minutes then slice and serve.
Smooth and Creamy Baked Crab Wontons
1 (8-ounce) package cream cheese, softened
1/4 cup plain breadcrumbs
1/2 teaspoon garlic powder
2 cups chopped imitation crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. In a medium bowl, combine cream cheese, breadcrumbs and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed. Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water then fold in half (one point to an opposite point, like a turnover) over crab mixture and press to seal. Place on baking sheet. Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.
Skinny Turkey Loaf
6 tablespoons barbecue sauce, divided
2 tablespoons water
2/3 cup quick-cooking or old-fashioned rolled oats
2 egg whites, lightly beaten
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 pound ground turkey breast
1 small onion, finely chopped
1/2 red or green bell pepper, chopped
Preheat oven to 375 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, combine 3 tablespoons barbecue sauce and the water. Add oats, egg whites, chili powder, Worcestershire sauce and salt; mix well. Add turkey, onion and bell pepper; mix well. Form mixture into 6 oval-shaped meat loaves and place in prepared baking dish; bake 30 minutes. Spread remaining 3 tablespoons barbecue sauce over the tops and bake 5 more minutes or until meat loaves are cooked through and juices run clear.
Have a great week and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at firstname.lastname@example.org or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.