She Loves Wine's Cold Vegetable Pizza

It wouldn’t be Christmas without this, my boys can eat a whole one by themselves.

2 pkg of crescent rolls
1 cup of Hellman’s Mayo (NOT MIRACLE WHIP)
1 8 oz Cream Cheese - soft
1 teaspoon parsley
1/2 teaspoon garlic salt
1 teaspoon Accent
1 TABLESPOON onion, finely chopped
1 teaspoon Lawry’s seasoned salt
2 cups cheddar cheese, shredded

2 cups fresh veggies ( broccoli, green onions, cauliflower,
radishes, zucchini,cherry tomatoes) ( If I don’t have these on hand...
I get them from the salad bar at the grocery store)

Pat rolls on a slightly greased jelly roll sheet or cookie sheet.
Bake at 350 degrees for 8 - 10 minutes or until golden brown.

Combine mayo and cream cheese. add seasonings. Spread on cooled crust, sprinkle with finely chopped veggies and cheese.... place a sheet of wax paper of top of this and pat gently to set the toppings into it so it isn’t so messy when you eat it. Cover with saran wrap and refrigerate until ready to serve.

Carla's Beaumonde Dip

This is by far the best veggie dip I've ever had and my family loves it. It came to me from my long-time friend, Carla. It's been in her family for years and I've been making it for over 30 years.

Not only is it a great veggie dip, it's good as a topping for baked potatoes, sandwich spread or with salad dressing, thinned with a little milk

Carla's Beaumonde Dip

2/3 cup Hellman's Real mayonnaise ( DO NOT USE MIRACLE WHIP)
2/3 cup Sour cream

1 Tbsp finely minced onion

1 TBSP Parsley flakes
1 tsp Beaumonde (made by Spice Island)
1 tsp Dill weed
1 tsp Accent
1 tsp Lawry's Seasoned Salt
5 Drops tobasco sauce

Mix together and let sit for several hours for the flavors to blend.

Hot Apple Pie Drink

1 Gallon Pasteurized Cider

1 Jar Apple Juice

3 Cinnamon Sticks

3 Cups Sugar

Bring to a boil and continue boiling until the sugar dissolves.

Let cool.

Add:

½ Bottle Bacardi 151

Refrigerate.

To serve by the shot:  Serve cold, top with whipped cream

To serve by the glass:  Heat – top with a few drops of HOT DAMN (Cinnamon Liquor) and whipped cream.  If desired, garnish with a cinnamon stick.

To gift:  Pour it into a mason jar and tie a ribbon around it, with a cinnamon stick.

Pie Drink


This is my favorite adult fall beverage - but since it's not low carb, it's now special occasion only - but for all you who don't have to worry about carbs - you will want to make a big batch or two of "THE RECIPE".
Keeps a couple weeks but I doubt it will last that long at your house!

She Love Wine's Easy & Fabulous Apple-Pecan Crisp

4 cups tart apples-sliced ( & sprinkled w/ lemon juice -opt)
3/4 cup Brown Sugar, packed
1/4 cup sifted flour
3/4 cup rolled oats
 1 heaping tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter -soft
1/2 cup pecans, chopped
1/2 cup pecans, unchopped

Butter 8" square pan. Spread apples on bottom. Blend remaining ingredients till crumbly... spread over apples.

Bake 350 degrees until apples are tender and top is golden brown. 30 - 45 minutes

Serve with ice cream or whipped cream.

Low Sodium Italian Vegetable Pasta Soup

I    LOVE  salt but my dad is on a sodium restricted diet... trust me, you will not miss it in this recipe... and if you do, add it at the table.


A hearty and flavorful low sodium Italian soup.

If you're not watching your sodium consider adding tortellini

Serve with a crusty bread.
















 
 

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 3 cloves garlic, minced (I use the minced in a jar)
• 5 cups NO SALT beef broth  (or 4 cups + 1 cup water)
• 1/2 cup water
• 1/2 cup red wine  ( I usually just pour)
• 4 large tomatoes - peeled, seeded and chopped
•   OR  2 cans  NO SALT Diced Tomatoes
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves or 1 tsp dried
• 1/2 teaspoon dried oregano
• 2 (8 ounce) can NO SALT tomato sauce
• 1 1/2 cups sliced zucchini
• 1 cup frozen corn ( no sodium in it!) 
• 8 ounces bow-tie pasta
• 3 tablespoons chopped fresh parsley or 1 TBSP dried

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. 
3. (Can make ahead to this point if you wish, refrig and remove fat that solidifies) 
4. Skim fat from the soup. Stir in zucchini, corn and parsley. Simmer covered for 30 minutes. Add bow-tie pasta during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Nutritional Information

Italian Sausage Soup with Tortellini

Servings Per Recipe: 8
Amount Per Serving
Calories: 324

• Total Fat: 20.2g
• Cholesterol: 50mg
• Sodium: 1145mg
• Total Carbs: 19.1g
• Dietary Fiber: 3.1g
• Protein: 14.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

Low-Sodium Lemon Chicken - Delish!

1 Lb  Skinless Chicken Tenders  ( or boneless skinless chicken breasts)
salt and pepper for seasoning (go easy or omit all together)

 Flour for dredging
3 Tbsp extra virgin olive oil
2 cloves garlic..whole
2Tbsp drained capers  (do not use this if making low sodium)
1/2 c white wine
1-2tbsp unsalted butter
1 lemon - Grated zest and juice 

Chopped fresh flat leaf parsley

Season w salt and pepper..dredge w salt flour.
Over medium high heat, .heat olive oil in frying pan..when its hot add garlic add capers and cook one minute.add chicken and brown on both sides.about 3 minutes per side.
Pour in wine, add butter, lemon zest and juice.let cook a couple minutes til chicken is cooked through and wine reduces and sauce thickens.

Serves 4

Nana Mae's Raspberry Fruit Cocktail Salad

Nana Mae served this for breakfast on Sundays... also makes a good dessert.. and a good topping for angel food cake or pound cake.

1 can fruit cocktail, chilled

1 small package of frozen raspberries, thawed

Mix together and serve.  

Nana Mae's Hot Chicken Salad Casserole

Delicious - goes quick! Leftovers are also good on a sandwich or used to stuff a tomato for lunch!

1.5 cups of diced cooked chicken (I use a rotisserie chicken)
4 TBSP minced onion
3/4 Cup HELLMAN's Mayo (nothing else!)
1/2 diced celery
1/2 tsp salt
2 TBSP lemon juice
2 hard cooked eggs, chopped
1/2 cup slivered almonds
1/2 cup crushed potato chips ( I usually skip the chips and add more almonds)

Mix all ingredients together except almonds and chips.

Put into a 1 Qt. baking dish - sprinkle with almonds and chips.

Bake for 20 minutes at 375 degrees.

EASY TACO PIZZA

If  making this for a crowd, I let everyone add their own onions, peppers and olives, sour cream, salsa at the table….that way picky eaters have it their way!

• 1 lb ground beef
• 1 (1 1/4 ounce) envelope taco seasoning
• ¾  cup water (slightly less than seasoning mix calls for)
• 2 (12 inch) prebaked prepared pizza crust
• 1 (16 ounce) can refried beans
• 3/4 cup salsa
• 2 cups coarsely crushed tortilla chips (or Doritos)
• 2 cups shredded cheddar cheese (or Mexican blend)
• 2 medium tomatoes, chopped (optional)
• 1 cup shredded lettuce (optional)
• Green Onions, Black olives and jalapeño peppers to garnish (optional)
• Sour cream if desired.
• Extra Salsa

In a saucepan, cook beef over medium heat until no longer pink; drain.

Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside.

Place crusts on ungreased pizza pans or baking sheets.

Combine beans and salsa; spread over crusts.

Top with beef mixture, chips and cheese.

Bake at 350° for 13-16 minutes or until cheese is melted

 Sprinkle with tomatoes and lettuce – and toppings .

Jan’s Best Chocolate Chip Cookies

Crispy on the outside, chewy on the inside.. .YUMMO! Throw away the Toll House recipe, this is the BOMB!

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 – 12 minutes or until edges are nicely browned. I use Parchment paper but you can just bake on an ungreased pan.

Variation - (kitchen sink cookies) 1/2 cup chocolate chips 1/2 cup peanut butter chips 1/2 cup skor bits 1/2 cup white chocolate chips 1/2 cup coconut 1/2 cup nuts (any kind you like!)



Adding 1/2t. cream of tartar to give the cookies a cracked appearance on top

Nana’s Pumpkin Pie

This is my grandmother’s recipe, the one we have every Thanksgiving.
Makes 2 deep dish pies


2   cups  warm  whole milk 2   tsp cinnamon 1/2  tsp vanilla 1 Lg  can of Pumpkin 6 eggs, beaten
1  ½  cups sugar 1/2 tsp ginger 1/2 tsp nutmeg
2 deep pie crusts ( I use frozen)


Thaw pie crusts according to directions


Preheat oven to 425 degrees


Combine wet ingredients in mixing bowl and mix until well-blended.


Combine dry ingredients and add to wet ones until well blended.


Place pie crust on cookie sheet


Pour filling into pie crust, if any spills on the edge of the crust, wipe it off so it doesn’t burn.


Cover edges of pie with foil.

Bake 15 minutes at 425 degrees, then remove foil and  reduce heat to 350 degrees and bake for  40 - 50 minutes or until a knife inserted into the center comes out clean.

Cool on pie rack. 

Serve with whipped cream.

She Love Wine’s Ham and Bean Comfort Soup

1 pound dry Great Northern beans
8 cups of water to soak bean ( will discard before adding vegetables and ham hock)

4 cups water
4 cups chicken broth
½ tsp salt
1 meaty ham hock
2 cup chopped carrots
1 cup celery, chopped
2 cups chopped onion
1 TBSP minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped ham
½ tsp white pepper 

Rinse beans and discard broken or discolored beans.

In a large pot, over high heat, bring the water to a boil. Add the salt and beans and remove from heat.

Let the beans sit in hot water for at least 60 minutes. 
After soaking for an hour, discard the water the beans soaked in.

Replace the water with  the 4 cups of chicken broth and 4 cups of water.  (If you like a thicker soup, puree about 1/3 of the beans with some liquid and return to the pot)

Place the pot back on the stove – on high heat – bring to a boil and add the ham bone, carrots, celery, onion, garlic, mustard and bay leaves.

Stir well, bring it back to a boil, reduce heat to low and simmer at least another hour. 

Remove the ham bone and discard.

Stir in the chopped ham and simmer for another 30 minutes or more.

Season with white pepper to taste.

Serve with chopped onion and  ketchup
( I personally detest ketchup but many in my neck of the woods eat it this way)

She Loves Wine's Old Fashioned Pot Roast

This is a FABULOUS recipe, your home will smell great while it's cooking and it's impressive enough to serve guests.

I often make this in the crockpot and just throw everything in, I don't brown the meat first since I don't want the added fat  and I don't coat the meat with flour if I'm using the crockpot. Just put your vegetables in the crockpot first, then the meat, then seasonings.

Note: my dad is on a very low sodium diet so if I'm making this for him, I skip the salt - this roast is so flavorful you won't miss it! .


3 - 4# Beef Chuck Roast
3 TBSP bacon fat or cooking oil (I use bacon fat, you can't beat it!)
2 TBSP Flour

1 tsp salt
1/2 tsp  dried marjoram, crushed  OR  1/4 tsp ground marjoram
1/2 tsp dried thyme , crushed  OR 1/4 tsp ground
1/4 tsp dried basil, crushed
1/4 tsp. pepper
minced garlic - a scoop or two (store bought)
8 medium carrots, halved cross-wise
4 medium onions, cut in wedges
1 Lb.  new potatoes, OR 1 # small potatoes, peeled
2 TBSP  Flour
Snipped Parsley, optional

Trim excess fat from meat. Rub meat with 2 TBSP Flour

In a Dutch oven, melt about  3 TBSP bacon grease over med-high heat (Use vegetable oil if you don't have bacon fat or are going for low sodium)

Brown meat in hot fat.Remove from heat.

Sprinkle with the seasonings.
Add at least 1 1/2 cups water  and cover with lid.
Bake at 350 degrees in oven for 1.5 hours.
Remove from oven, add carrots, onions and potatoes, sprinkle with 1/2 tsp salt.

Cover and return to oven for 45 minutes until meat and vegetables are tender.

Remove meat and vegetables to a heated platter to keep warm.

Skim fat from pan juices and add enough water to juices to make 1.5 cups of liquid. 
In a small jar or bowl, combine 1.2 cup of cold water and flour and stir until it is smooth.  Add to pan juices. Cook and stir until thickened and bubbly.  Cook 1 - 2 minutes, stirring . 

Garnish with snipped parsley.

NOTES -   The above was my original recipe  that was given to me years ago. My family never liked gravy so I just served with the pan juices.

Also - We really love the flavor of this roast and vegetables cooked with it ... so often I put the carrots and onions in with the spices and added the potatoes at the last 45 minutes.  If I was pressed for time, I put all the vegetables in at the beginning.

She Loves Wine's Caramel Puffed Corn

I am making a ton of this to give away for Christmas.

The inspiration for this recipe was on the back of a bag of puffed corn... I'm going to blame it on the bifocals......... I misread a recipe and came up with a better one!

This is an easy and addictive recipe... it goes fast and makes a great gift!

Preheat oven to 250 degrees

1 7-8 oz bag of Puffed Corn Curls (or you could use popcorn) I use Mike-sells Brand

1 large deep pan - or buy the throw away kind you use to roast a turkey

Empty the bag of puffed corn into the large turkey roaster... set aside

Caramel Sauce -Combine the following together in a 2 or 3 qt saucepan:

1 stick of butter (use the real thing, not margarine)
1 cup brown sugar
1/2 c. light corn syrup

Stir constantly, cook and stir for 2 minutes after it boils. After this, remove from heat and add:

1 tsp baking soda to this mixture... it will foam up high. Stir well and pour this mixture over the corn curls.

Place in 250 degree oven for 45 minutes, stirring every 10 - 15 minutes. Remove from oven and pour on wax paper and Break apart. Enjoy!

Soak this! 

Wild-Mushroom Bread Pudding Recipe

This recipe comes from
Bon Appétit R.S.V.P. December 1997 The Barrington County Bistro, Barrington Hills IL

1½ hours | 30 min prep

SERVES 6

* 3 tablespoons olive oil
* 6 ounces shiitake mushrooms, stemmed, caps thickly sliced
* 6 ounces oyster mushrooms, thickly sliced
* 6 ounces cremini mushrooms, thickly sliced
* 2 portabella mushrooms, stems and gills removed, caps thickly sliced
* 4 teaspoons chopped garlic
* 1 tablespoon fresh basil, chopped
* 1 tablespoon fresh parsley, chopped
* 1 teaspoon dried rubbed sage
* 1 teaspoon dried thyme
* 5 large eggs
* 2 cups whipping cream
* 1 cup milk (do not use low-fat or nonfat)
* 1/4 cup freshly grated parmesan cheese, plus
* 2 tablespoons freshly grated parmesan cheese
* 3/4 teaspoon salt
* 1/2 teaspoon ground pepper
* 6 cups crustless day-old French bread, cut in 1-inch cubes

1. Preheat oven to 350°F.
2. Lightly butter 8 x 8 x 2-inch glass baking dish.
3. Heat oil in heavy large pot over medium-high heat.
4. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
5. Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
6. Add bread cubes; toss to coat. Let stand 15 minutes.
7. Stir in mushroom mixture.
8. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
9. Serves 6 as a side dish.
10. Make half a recipe or it makes great leftovers-reheating in the microwave works very well.
11. You can more than doubled the proportion of wild mushrooms, using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
13. I prefer the flavor using all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
14. I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
16. Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
17. This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.

In an attempt to make this a little lighter, I've changed my version to 1 cup of whipping cream and 2 cups of milk, and I use 2% milk. I've also used dried herbs if I don't have fresh available. It's still fabulous. Definitely a dinner side dish, not a dessert. NOTE: I just made this again, and this time I used all button mushrooms, and 1 cup half & half and 2 cups skim milk. It definitely tastes better with the wild mushrooms, but it was still good with the regular mushrooms (and was fine with the changes to lighten it up).

Play with this recipe, you'll be glad you did!

Twice Baked Potatoes

Can be made ahead.


2 hours | 30 min prep

SERVES 8

* 4 large baking potatoes, baked
* 1/2 cup sour cream
* 1/2 cup butter or margarine, softened
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup shredded cheddar cheese
* 1/4 cup crumbled bacon (optional)

1. Cut potatoes in half lengthwise and scoop potato out of the skins and
into a bowl.
2. Add remaining ingredients to bowl and beat until fluffy.
3. Bake at 400 degrees for 20 minutes.

Erin's Fruit Salsa

Not only is this a fabulous appetizer, it's beautiful. This is my niece, Erin's recipe - and it is WONDERFUL


2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 Tbsp. white sugar
1 Tbsp. brown sugar
3 Tbsp. fruit preserves, any flavor

10 (10 Inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar


In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F.

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Chicken Fried Steak

This is also known as country fried steak and is simply a piece of steak - most often round steak or tenderized cube steak that is coated with seasoned flour and pan-fried. It is associated with down-home southern cooking and hospitality.

For me - I usually use round steak but you can also use a pork chop -

1.5# Round Steak - 1/2" thick and tenderized
1 Beaten Egg
1 TBSP milk
1 Cup fine cracker crumbs
1/4 cup cooking oil
Salt, Pepper and garlic powder to season

Cut tenderized round steak into serving pieces. Mix egg and milk. Dip meat in egg mixture and then into crumbs that have the seasoning mixed in. Brown meat in hot oil, turning once.

Cover and cook over heat 45 - 60 minutes or until tender.

Serves 4 - 6

Chicken Hmmm

This reminds me of Chicken Kiev and is one of my son, Nick's, favorite recipes

4 half boneless and skinless chicken breasts
4 tsp parsley flakes
garlic salt to taste
1/4 butter, melted
1 cub herb stuffing mix
grated Romano cheese (this makes it!)

Dip chicken breast in melted butter... sprinkle with parsley and a generous amount of garlic salt. Roll in stuffing mix, then roll up and secure with a toothpick. ( many times I don't roll it)

Place is a greased baking dish. Sprinkle remaining crumbs on top, moisten lightly with water.

Bake at 325 for 35 minutes - then add the Romano cheese and bake an additional 5 minutes.

Note- I also will make this and add a layer of chopped broccoli on the bottom



Dip chicken breast in melted butter, then sprinkle parsley and a generous amount of garlic salt. Roll up and secure with a toothpick.

Cindy's Chicken Broccoli Casserole

1 10 oz pkg frozen broccoli spears
1 can cream of mushroom soup, undiluted
Dash Worcestershire sauce
Dash lemon juice
Dash pepper
1/2 - 1 # grated cheddar cheese
2 cans chicken (white meat) of 2 cups of cooked chicken, chopped
1 can onion rings

Put broccoli on bottom of casserole dish.
Mix soup with other spices and pour half of this on top of the broccoli

Next, drain the canned chicken and layer it on top of the broccoli - top with the remaining soup and cheese.

Crunch up 1 can onion rings and top casserole with this.

Bake at 350 for 40 - 50 minutes.