Strange... But Really GooD!!

[Kebamo]

Although these sound really strange... They are GREAT!

Balsamic Roasted Onions

3 large sweet onions (about 1 3/4 pounds)
cooking spray
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 450 F. Peel onions, leaving roots intact; cut each onion into 6 wedges. Place onion wedges in 11 x 7-inch baking dish coated with cooking spray. Combine vinegar and remaining ingredients in a small bowl; pour vinegar mixture over onion wedges, tossing gently to coat.Cover and bake at 450 F for 25 minutes. Uncover and bake an additional 45 minutes or until tender.
Serving Size : 6
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Baby Pumpkin Cheesecakes

12 gingersnap cookies
2 1/2 cups low fat ricotta cheese
1 cup pumpkin puree
1/2 cup dark brown sugar
equivalent of two eggs, beaten
2 teaspoons vanilla
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger

Preheat the oven to 375 F. Line 12 muffin tins and place a gingersnap in the base of each tin. Beat the ricotta cheese until smooth then add the pumpkin puree and brown sugar. Mix until smooth. Beat in the remaining ingredients until light and fluffy. Spoon into the prepared muffin cups. Bake for 20 minutes, turn off the oven, and let the cheesecakes sit undisturbed for one hour. Do not peek or open the oven door during or after baking. Let the cheesecakes cool to room temperature. Chill for at least four hours or overnight. Serve chilled or at room temperature.
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Spanish Green Beans

3-3/4 cup fresh green beans
1 onion, chopped
2 Tbsp reduced calorie margarine
1-1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
5 medium tomatoes, diced
2 medium green peppers, chopped

Cut beans into 1 1/2 inch pieces; wash thoroughly and drain. Saute onion in margarine in nonstick skillet until tender. Add beans, salt, garlic powder and pepper. Cover and continue to cook over low heat for 10 minutes, stirring frequently. Stir in tomatoes and green pepper. Cover and simmer 25-30 minutes or until beans are tender.
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Ginger-Mint Carrots

4 1/2 cups diagonally sliced carrot (about 1 1/2 lbs)
1 Tbsp minced crystallized ginger
1 Tbsp mint jelly
1 tsp minced fresh mint

Arrange carrot in a vegetable steamer over boiling water. Cover and steam 8 minutes or until crisp-tender. Transfer to a serving bowl; keep warm. Combine ginger, jelly, and mint in a small saucepan, stirring well. Cook over medium heat 1 minute or until jelly melts. Pour over carrot; toss well.

Yield: 7 (1/2-cup) servings.
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Deep Dish Taco Squares

1 cup Bisquick
1/4 cup water
1/2 lb. browned ground beef
1 to 2 chopped tomatoes
1/2 cup chopped green peppers
1 onion, chopped
1/2 cup sour cream
1/2 cup salad dressing, such as Miracle Whip
shredded Cheddar cheese

Preheat oven to 350 F. Mix Bisquick and water and press into an 8-inch square baking pan. Layer on beef, tomatoes, green pepper and onion. Top with sour cream and salad dressing. Sprinkle with cheese. Bake for 30 minutes
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Cream Cheese Corn

3 pounds whole corn kernels, cooked
1/2 cup butter
1 (8 oz) package cream cheese

Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan.
Cook over medium heat for about 20 minutes. Serve hot.
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Apple Date Crisp

8 cups peeled tart apples, sliced
2 cups dates, chopped
2/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/3 cup butter or margarine
1 cup nuts, chopped
additional apple slices, optional

Combine the apples and dates in an ungreased 13x9x2" baking dish. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. Bake at 375 F for 35-40 minutes or until the apples are tender. Serve warm. Garnish with apple slices if desired.
6-8 Servings
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Christmas Pound Cake

1 pound butter or margarine
1 pound granulated sugar
1 pound flour (4 cups all-purpose or 4 1/2 cups cake flour)
2 cups white raisins
1 pound pecans, coarsely chopped
1/2 to 1 cup candied cherries
1/2 to 1 cup candied pineapple
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons lemon extract (2 ounce bottle)
6 eggs

Cream butter, sugar and lemon extract. Sift flour once, then measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a very stiff batter so will probably have to be beaten by hand. Then add nuts, raisins and
candied fruits which have been coated with a little of the flour.
Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300 F for 2 hours, or until done when tested.
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Parmesan Onion Strips

1 loaf Italian white bread, sliced
4 Tbsp. butter, softened
2 packages (8-ounce each)cream cheese
6 Tbsp. mayonnaise
6 green onions, chopped
1/2 cup grated Parmesan cheese

Cut crusts from bread. Spread one side of each slice with softened butter. Cut into strips about 1" wide. Place all strips on a cookie sheet and toast lightly under broiler on both sides. Mix cream cheese, mayonnaise, green onions and hot sauce. Spread onto buttered side of bread. Sprinkle with grated Parmesan. Broil until brown and bubbly. Serve at once. To make ahead: Wrap and freeze before broiling. To serve, thaw and broil as above.
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Oatmeal Pie

3/4 cup quick oats
3/4 cup white Karo
3/4 cup sugar
2 eggs
1/2 cup shredded coconut
1/2 cup butter

Mix all together with a spoon (NOT beaters) and put into an unbaked pie shell. Bake at 350* for 45 minutes. If it is still a little jiggly, bake it a little longer.

This tastes kind of like a pecan pie.
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Zucchini Patties

1/2 lb. hamburger
1/2 lb. Italian sausage
1-2 cups shredded zucchini
1 egg
bread crumbs
whatever seasonings you prefer.

Combine ingredients in a bowl and mix like making a meatloaf. You can then make into patties and fry or put in a loaf pan and make a loaf. Top with a slice of cheese or even canned stewed tomatoes is nice.
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Cream Cheese Apple Pie

2 9-inch unbaked pastry-lined pie shells
8-oz package cream cheese
1/2 cup caramel ice cream topping
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/8 teaspoon salt
1 egg
4 cups chopped Granny Smith or other tart apples
3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup butter (should be cold)
3/4 cup chopped pecans

Preheat oven to 400 degrees. To make the topping: combine the sugar, flour and butter in a shallow bowl. With a pastry blender or two knives, cut the ingredients together until crumbly. Stir in the pecans. In a bowl, combine the cream cheese, caramel topping, sugar, flour, cinnamon, vanilla and salt andbeat until a smooth batter is formed. Add the egg and beat until well mixed. Add the apples and stir with a wooden spoon until well mixed. Pour the mixture into the pastry-lined pans, dividing evenly. Bake the pies for 20 minutes. Reduce the oven heat to 350 degrees and bake for an additional 10 minutes. Sprinkle the topping evenly over the pies and
continue to bake for an additional 15 to 20 minutes, until golden; cool slightly. To serve, cut pie into wedges.

Makes Two 9-inch pies
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Taco Crescent Roll

2 packages refrigerated crescent rolls
1 pound ground beef
1 envelope taco seasoning mix
1 cup grated cheddar cheese
shredded lettuce
chopped tomatoes
green onions, chopped
1 diced avocado
1 cup sour cream
salsa

Brown ground beef and follow taco seasoning directions on back of package. Add the cheese and place aside for the time being. Unroll the two packages of crescent roll. On a cookie sheet, place the crescent roll wedges in a circle, wide side of wedge towards the middle. pointed end towards the outside. Place the ground beef on the cresent rolls and wrap the pointed ends of the rolls around the meat mixture, so that it forms a ring. Bake at 375=BAF for approximately 12 minutes. When baked remove from oven and place on a large platter. On the inside of the ring place lettuce, tomatoes, onions, and avacados. Dollop sour cream and salsa over all. Cut into wedges and serve warm.
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BLT Bites

16 to 20 Cherry tomatoes
1 lb Bacon, cooked and crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Chopped green onions
3 Tbsp Grated Parmesan cheese
2 Tbsp Snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

16 to 20 Servings
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Party Pepperoni Dip

1 package (8 ounces) cream cheese, softened
1/2 cup pizza sauce
1/2 package (3.5 ounces) sliced pepperoni (about 25 slices)
1/3 cup diced Italian plum tomatoes (about 2)
1 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
Italian bread slices or crackers, for dipping

Preheat oven to 400F. Whisk cream cheese and pizza sauce in a large bowl until smooth. Spread on bottom of a 9-inch pie plate. Cut pepperoni slices into quarters. Sprinkle pepperoni and tomatoes over cream cheese mixture. Top with mozzarella. Bake dip until cheese is melted, 6-8 minutes. Sprinkle chopped basil over dip. Serve warm with Italian bread slices or crackers.
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Popcorn Cake

4 qts popped popcorn
1 1/2 cup salted peanuts
10 oz peanut butter chips OR 16 oz Reeses Pieces OR 16 oz M&Ms
1/2 cup butter or margarine
1/2 cup oil
16 oz mini marshmellows

Pre-grease pan (either a angel/bundt tube or two loaf pans). Mix popcorn, peanuts and peanut butter chips/candies in a large bowl. Set aside. Combine butter/margarine, oil and marshmellows in pan. Heat until marshmellows are melted. Pour melted marshmellow mixture over popcorn mixture. Stir/Fold until popcorn is well coated. Pour contents into pan(s). Let cool. Cover cake after cool.
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Cheesy Chicken Wings

16 chicken wings
2 Tbsp. margarine
3/4 cup crumbled crackers or fine bread crumbs
3/4 cup Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. garlic salt Fresh basil or parsley, for garnish

Wash chicken wings and pat dry. In a bowl combine the crumbled crackers or bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken wings, first in melted margarine and into the crumb coating. Arrange chicken wings in lightly oiled ovenproof baking dish. Bake chicken Wings at 375F for about 30 minutes or until lightly brown and done. Chicken wings should be tender.


Karl

[Kebamo]

Although these sound really strange... They are GREAT!

Balsamic Roasted Onions

3 large sweet onions (about 1 3/4 pounds)
cooking spray
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 450 F. Peel onions, leaving roots intact; cut each onion into 6 wedges. Place onion wedges in 11 x 7-inch baking dish coated with cooking spray. Combine vinegar and remaining ingredients in a small bowl; pour vinegar mixture over onion wedges, tossing gently to coat.Cover and bake at 450 F for 25 minutes. Uncover and bake an additional 45 minutes or until tender.
Serving Size : 6
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Baby Pumpkin Cheesecakes

12 gingersnap cookies
2 1/2 cups low fat ricotta cheese
1 cup pumpkin puree
1/2 cup dark brown sugar
equivalent of two eggs, beaten
2 teaspoons vanilla
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger

Preheat the oven to 375 F. Line 12 muffin tins and place a gingersnap in the base of each tin. Beat the ricotta cheese until smooth then add the pumpkin puree and brown sugar. Mix until smooth. Beat in the remaining ingredients until light and fluffy. Spoon into the prepared muffin cups. Bake for 20 minutes, turn off the oven, and let the cheesecakes sit undisturbed for one hour. Do not peek or open the oven door during or after baking. Let the cheesecakes cool to room temperature. Chill for at least four hours or overnight. Serve chilled or at room temperature.
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Spanish Green Beans

3-3/4 cup fresh green beans
1 onion, chopped
2 Tbsp reduced calorie margarine
1-1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
5 medium tomatoes, diced
2 medium green peppers, chopped

Cut beans into 1 1/2 inch pieces; wash thoroughly and drain. Saute onion in margarine in nonstick skillet until tender. Add beans, salt, garlic powder and pepper. Cover and continue to cook over low heat for 10 minutes, stirring frequently. Stir in tomatoes and green pepper. Cover and simmer 25-30 minutes or until beans are tender.
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Ginger-Mint Carrots

4 1/2 cups diagonally sliced carrot (about 1 1/2 lbs)
1 Tbsp minced crystallized ginger
1 Tbsp mint jelly
1 tsp minced fresh mint

Arrange carrot in a vegetable steamer over boiling water. Cover and steam 8 minutes or until crisp-tender. Transfer to a serving bowl; keep warm. Combine ginger, jelly, and mint in a small saucepan, stirring well. Cook over medium heat 1 minute or until jelly melts. Pour over carrot; toss well.

Yield: 7 (1/2-cup) servings.
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Deep Dish Taco Squares

1 cup Bisquick
1/4 cup water
1/2 lb. browned ground beef
1 to 2 chopped tomatoes
1/2 cup chopped green peppers
1 onion, chopped
1/2 cup sour cream
1/2 cup salad dressing, such as Miracle Whip
shredded Cheddar cheese

Preheat oven to 350 F. Mix Bisquick and water and press into an 8-inch square baking pan. Layer on beef, tomatoes, green pepper and onion. Top with sour cream and salad dressing. Sprinkle with cheese. Bake for 30 minutes
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Cream Cheese Corn

3 pounds whole corn kernels, cooked
1/2 cup butter
1 (8 oz) package cream cheese

Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan.
Cook over medium heat for about 20 minutes. Serve hot.
================================================== ====
Apple Date Crisp

8 cups peeled tart apples, sliced
2 cups dates, chopped
2/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/3 cup butter or margarine
1 cup nuts, chopped
additional apple slices, optional

Combine the apples and dates in an ungreased 13x9x2" baking dish. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. Bake at 375 F for 35-40 minutes or until the apples are tender. Serve warm. Garnish with apple slices if desired.
6-8 Servings
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Christmas Pound Cake

1 pound butter or margarine
1 pound granulated sugar
1 pound flour (4 cups all-purpose or 4 1/2 cups cake flour)
2 cups white raisins
1 pound pecans, coarsely chopped
1/2 to 1 cup candied cherries
1/2 to 1 cup candied pineapple
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons lemon extract (2 ounce bottle)
6 eggs

Cream butter, sugar and lemon extract. Sift flour once, then measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a very stiff batter so will probably have to be beaten by hand. Then add nuts, raisins and
candied fruits which have been coated with a little of the flour.
Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300 F for 2 hours, or until done when tested.
===============================================
Parmesan Onion Strips

1 loaf Italian white bread, sliced
4 Tbsp. butter, softened
2 packages (8-ounce each)cream cheese
6 Tbsp. mayonnaise
6 green onions, chopped
1/2 cup grated Parmesan cheese

Cut crusts from bread. Spread one side of each slice with softened butter. Cut into strips about 1" wide. Place all strips on a cookie sheet and toast lightly under broiler on both sides. Mix cream cheese, mayonnaise, green onions and hot sauce. Spread onto buttered side of bread. Sprinkle with grated Parmesan. Broil until brown and bubbly. Serve at once. To make ahead: Wrap and freeze before broiling. To serve, thaw and broil as above.
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Oatmeal Pie

3/4 cup quick oats
3/4 cup white Karo
3/4 cup sugar
2 eggs
1/2 cup shredded coconut
1/2 cup butter

Mix all together with a spoon (NOT beaters) and put into an unbaked pie shell. Bake at 350* for 45 minutes. If it is still a little jiggly, bake it a little longer.

This tastes kind of like a pecan pie.
============================================
Zucchini Patties

1/2 lb. hamburger
1/2 lb. Italian sausage
1-2 cups shredded zucchini
1 egg
bread crumbs
whatever seasonings you prefer.

Combine ingredients in a bowl and mix like making a meatloaf. You can then make into patties and fry or put in a loaf pan and make a loaf. Top with a slice of cheese or even canned stewed tomatoes is nice.
==========================================
Cream Cheese Apple Pie

2 9-inch unbaked pastry-lined pie shells
8-oz package cream cheese
1/2 cup caramel ice cream topping
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/8 teaspoon salt
1 egg
4 cups chopped Granny Smith or other tart apples
3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup butter (should be cold)
3/4 cup chopped pecans

Preheat oven to 400 degrees. To make the topping: combine the sugar, flour and butter in a shallow bowl. With a pastry blender or two knives, cut the ingredients together until crumbly. Stir in the pecans. In a bowl, combine the cream cheese, caramel topping, sugar, flour, cinnamon, vanilla and salt andbeat until a smooth batter is formed. Add the egg and beat until well mixed. Add the apples and stir with a wooden spoon until well mixed. Pour the mixture into the pastry-lined pans, dividing evenly. Bake the pies for 20 minutes. Reduce the oven heat to 350 degrees and bake for an additional 10 minutes. Sprinkle the topping evenly over the pies and
continue to bake for an additional 15 to 20 minutes, until golden; cool slightly. To serve, cut pie into wedges.

Makes Two 9-inch pies
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Taco Crescent Roll

2 packages refrigerated crescent rolls
1 pound ground beef
1 envelope taco seasoning mix
1 cup grated cheddar cheese
shredded lettuce
chopped tomatoes
green onions, chopped
1 diced avocado
1 cup sour cream
salsa

Brown ground beef and follow taco seasoning directions on back of package. Add the cheese and place aside for the time being. Unroll the two packages of crescent roll. On a cookie sheet, place the crescent roll wedges in a circle, wide side of wedge towards the middle. pointed end towards the outside. Place the ground beef on the cresent rolls and wrap the pointed ends of the rolls around the meat mixture, so that it forms a ring. Bake at 375=BAF for approximately 12 minutes. When baked remove from oven and place on a large platter. On the inside of the ring place lettuce, tomatoes, onions, and avacados. Dollop sour cream and salsa over all. Cut into wedges and serve warm.
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BLT Bites

16 to 20 Cherry tomatoes
1 lb Bacon, cooked and crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Chopped green onions
3 Tbsp Grated Parmesan cheese
2 Tbsp Snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

16 to 20 Servings
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Party Pepperoni Dip

1 package (8 ounces) cream cheese, softened
1/2 cup pizza sauce
1/2 package (3.5 ounces) sliced pepperoni (about 25 slices)
1/3 cup diced Italian plum tomatoes (about 2)
1 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
Italian bread slices or crackers, for dipping

Preheat oven to 400F. Whisk cream cheese and pizza sauce in a large bowl until smooth. Spread on bottom of a 9-inch pie plate. Cut pepperoni slices into quarters. Sprinkle pepperoni and tomatoes over cream cheese mixture. Top with mozzarella. Bake dip until cheese is melted, 6-8 minutes. Sprinkle chopped basil over dip. Serve warm with Italian bread slices or crackers.
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Popcorn Cake

4 qts popped popcorn
1 1/2 cup salted peanuts
10 oz peanut butter chips OR 16 oz Reeses Pieces OR 16 oz M&Ms
1/2 cup butter or margarine
1/2 cup oil
16 oz mini marshmellows

Pre-grease pan (either a angel/bundt tube or two loaf pans). Mix popcorn, peanuts and peanut butter chips/candies in a large bowl. Set aside. Combine butter/margarine, oil and marshmellows in pan. Heat until marshmellows are melted. Pour melted marshmellow mixture over popcorn mixture. Stir/Fold until popcorn is well coated. Pour contents into pan(s). Let cool. Cover cake after cool.
================================================== ==
Cheesy Chicken Wings

16 chicken wings
2 Tbsp. margarine
3/4 cup crumbled crackers or fine bread crumbs
3/4 cup Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. garlic salt Fresh basil or parsley, for garnish

Wash chicken wings and pat dry. In a bowl combine the crumbled crackers or bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken wings, first in melted margarine and into the crumb coating. Arrange chicken wings in lightly oiled ovenproof baking dish. Bake chicken Wings at 375F for about 30 minutes or until lightly brown and done. Chicken wings should be tender.


Karl