RecipeTips.com

Meal Plan: July 24 - 30, 2016


Rotisserie Chicken with Herbs Recipe

Submitted by RecipeTips.com
Once the chicken is prepared and on the spit, your work is almost over as it slowly cooks without further attention.
Rotisserie Chicken with Herbs Recipe
Container: grill with rotisserie attachment
Serving Description: 1/4 chicken
Servings:
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Ingredients
  • 1 whole chicken, 3 1/2 - 4 lbs
  • 3 tablespoons butter, plus extra for rubbing on, or use oil
  • 2 tablespoons chopped herbs: tarragon, rosemary, oregano, or a mixture
  • 2 cloves pressed or mashed garlic
  • olive oil, if needed
  • salt and pepper
Directions
  • Mix butter, herbs and garlic into a paste and set aside.
  • Rinse the chicken well, inside and out. Work your hand carefully under the skin wherever you can (breast, legs, thighs) taking care not to break the skin. Push bits of the herb paste under the skin then massage the surface to spread the paste around. Salt and pepper the cavity. Brush or rub the exterior with oil or melted butter. At this point, you can grill it, or you can refrigerate the bird for several hours.
  • Set the grill up for indirect cooking and preheat. While the grill heats, truss the chicken: tie the drumsticks (leg ends) together with a piece of string. Run a second piece of string under the back, catching both wings, and tie in front. Trim off any string ends.
  • Place the chicken on the spit according to the manufacurer's directions and grill over medium indirect heat for 75 - 90 minutes or until done. To test for doneness, use a thermometer ( 170F), or wiggle the legs - they should feel loose in their sockets, or poke into the meat - the juice that runs out should be clear, not pink.
  • Remove from the spit and let sit for a few minutes. Cut and remove the strings and serve.

Roasted Smashed Potatoes Recipe

Submitted by RecipeTips.com
What a neat idea for dressing up ordinary red potatoes! Everyone will love these toasty potato patties loaded with flavor—a perfect accompaniment to grilled steak or oven-baked chicken.
Roasted Smashed Potatoes Recipe
PREP: 30 minutes
COOK: 25 minutes
READY IN: 55 minutes
Container: saucepan, cookie sheet
Serving Description: 2 potatoes
Servings:
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Ingredients
  • 12 baby red potatoes
  • 1/4 cup olive oil - more or less as needed
  • kosher salt - to taste
  • black pepper - to taste
  • 2 tablespoons fresh rosemary - chopped
  • 1/2 cup parmigiano-reggiano cheese - shredded
  • 2 tablespoons fresh parsley - chopped
Directions
  • In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
  • Preheat oven to 400°F.
  • Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
  • With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
  • Drizzle each liberally with olive oil, salt, pepper and rosemary.
  • Place in the oven for 10-15 minutes or until the edges just start to brown.
  • Remove from oven and sprinkle on the cheese and parsley.
  • Place back in the oven for approximately 5 minutes or until golden and bubbly.

Grilled Zucchini Slices Recipe

Submitted by RecipeTips.com
Grilled vegetables are a great addition to your summer meal. Easy to tend and even easier to clean up. Your garden zucchini takes on a whole new flavor when it spends a little time on those hot grill grates.
Grilled Zucchini Slices Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Ingredients
  • 5 each zucchini
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic powder
  • salt and pepper, to taste
Directions
Trim ends of zucchini, slice each about 1/4" thick, either into coins or the length of the zucchini.

Mix butter, olive oil, and lemon juice together. Lay out zucchini slices and brush with butter mixture, sprinkle with garlic powder.

Grill over medium-high heat for about 2 minutes on each side or until golden brown.

Salt and pepper. Serve warm.


Orange Tapioca Salad Recipe

Submitted by RecipeTips.com
Orange Tapioca Salad Recipe
Container: Large saucepan, serving bowl
Servings:
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Ingredients
  • 6 ounces orange Jello®
  • 2 packages tapioca pudding - 3 oz packages
  • 3 3/4 cups water
  • 11 ounces mandarin oranges - drained and diced
  • 12 ounces non-dairy whipped topping
Directions
  • In a large saucepan, combine the jello, tapioca pudding and water.
  • Bring to a boil for 2 minutes.
  • Allow to cool in pan for 30 minutes and then tranfer to the refrigerator until set and chilled.
  • Fold in mandarin oranges and non dairy whipped topping.
  • Cover and store in the refrigerator until ready to serve.

Peach and Blueberry Crisp Recipe

Submitted by RecipeTips.com
An all American favorite to be enjoyed during the summer when fruit is at it's best.
Peach and Blueberry Crisp Recipe
PREP: 10 minutes
COOK: 45 minutes
READY IN: 55 minutes
Container: saucepan, mixing bowl, two quart baking dish
Servings:
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Ingredients
  • 2 pounds peaches - peeled, pitted and sliced or you can use frozen
  • 1/2 cup sugar - more to taste
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 3/4 cup blueberries - fresh or frozen
  • 1 1/2 cups oatmeal - old fashioned, not the quick oats
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter - chilled and cut into cubes
Directions
  • In a saucepan over medium heat, combine the peaches, sugar, water, cornstarch, cinnamon and vanilla.
  • Cook until the peaches thicken, approximately 10 minutes.
  • Add in the blueberries and cook for another 5 minutes.
  • Meanwhile, in a mixing bowl, combine the oats, brown sugar, cinnamon, flour and salt. Add the cubed butter and cut the butter into the dry ingredients with a fork or pastry blender until crumbles form.
  • Pour the fruit into a two quart baking dish. Sprinkle the crumbles over the fruit.
  • Place the baking dish on top of a cookie sheet to help catch any drippings while baked. Place into a 350° F preheated oven for 30 minutes or until the topping is golden brown.
  • Serve warm or at room temperature with vanilla ice cream or whipped cream.

Chicken Salad Sandwiches Recipe

Submitted by RecipeTips.com
This recipe makes a very tasty chicken sandwich. Excellent on crescent rolls, pita bread, or potato buns. Also, delicious as a dip with crackers.
Chicken Salad Sandwiches Recipe
PREP: 20 minutes
READY IN: 20 minutes
Ingredients
  • 1 large can chicken or 2 cups of cut up chicken
  • 1/2 cup chopped onion
  • 1 - 2 stalks celery chopped
  • 1/2 cup mayo or salad dressing (Miracle Whip)
  • 1/8 teaspoon Accent seasoning
  • dash salt
  • dash pepper
  • dash garlic powder
Directions
  • Put chicken in a bowl and use a fork to shred it up.
  • Add the rest of the ingredients. Add additional mayo or seasoning to taste.
  • Put on bread and enjoy. This recipe is good as a dip with crackers also.
Note: This chicken salad can be made up a day ahead of time. It keeps in the refrigerator for a couple of days.

Pasta Cucumber Salad Recipe

Submitted by RecipeTips.com
"Cool as a cucumber" is what you'll be thinking once you try this refreshing, crunchy summertime salad recipe that features cabbage, carrots, onions, green peppers, and of course, cucumbers, tossed in a light mayo dressing and combined with freshly cooked pasta.
Pasta Cucumber Salad Recipe
PREP: 20 minutes
COOK: 15 minutes
READY IN: 35 minutes
Container: saucepan, serving bowl, small mixing bowl
Servings:
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Ingredients
  • package ring shaped pasta
  • 3 1/2 cups cole slaw mix - shredded cabbage and carrots, packaged in the produce aisle
  • 1 yellow onion - small sized and finely diced
  • 1 cucumber - seeded and diced, can use more if you desire
  • 1 green pepper - diced
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 1/3 cup white vinegar
  • salt and pepper - to taste
Directions
  • Cook pasta according to package directions in a medium sized saucepan.
  • Drain and cool the pasta.
  • In a small mixing bowl, whisk together the mayonnaise, sugar and vinegar until smooth.
  • Place the pasta, cabbage, onions, peppers and cucumber in a serving bowl.
  • Pour the dressing over it and stir to combine.
  • Salt and pepper to taste.
  • Cover and refrigerate for at least two hours for the flavors to blend.

Chocolate Chip Ranger Cookies Recipe

Submitted by RecipeTips.com
If you like a hearty cookie with a lot of texture, this cookie is for you! Dense with oatmeal, rice crispies and coconut plus the added flavor of chocolate chips; this cookie is perfect to pack up and take on the go.
Chocolate Chip Ranger Cookies Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: mixing bowl, cookie sheets
Serving Description: makes approximately 3 dozen cookies
Ingredients
  • 1 cup shortening - at room temperature
  • 1 cup sugar
  • 1 cup brown sugar - packed
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons water
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups oatmeal
  • 2 cups rice crispies cereal
  • 1 cup coconut
  • 12 ounces chocolate chips
Directions
  • Preheat oven to 375° F.
  • Cream shortening and sugars together.
  • Add eggs one at a time until each is incorporated.
  • Add vanilla and water and beat until light and fluffy.
  • Sift together the flour, baking soda, baking powder and salt. Slowly add this to the batter until combined.
  • Mix in the coconut, oatmeal and rice crispies. You may need to use a wooden spoon for this part instead of a mixer because the dough becomes somewhat stiff.
  • Mix in the chocolate chips.
  • Using a medium (approximatley 2 teaspoon) cookie scoop, drop batter onto prepared cookie sheets and bake in a preheated oven for approximately 10 minutes or until the edges are nicely browned.
  • Remove to a cooling rack. Store in an air tight container.

Braised Pork Medallions with Apples Recipe

Submitted by RecipeTips.com
Enjoy these tenderloin medallions paired with the sweet taste of apples. Serve medallions with hot couscous and steamed broccoli.
Braised Pork Medallions with Apples Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Servings:
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Ingredients
  • 1 pork tenderloin, sliced into 8 pieces
  • 1/2 teaspoon pepper
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 1 large apple, cored and coarsely chopped
  • 1/2 cup apple cider
Directions
  • Season medallions on both sides with pepper and pumpkin pie spice.
  • Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve.
  • Add onion and apples to skillet, saute until soft.
  • Add apple cider to skillet, heat to a simmer.
  • Return pork medallions to pan, cover and simmer for 5 minutes.


Nutrition:
  • Calories: 196 calories
  • Protein: 25 grams
  • Fat: 6 grams
  • Sodium: 56 milligrams
  • Cholesterol: 75 milligrams
  • Saturated Fat: 2 grams
  • arbohydrates: 14 grams
  • Fiber: 2 grams

Carrot and Parsnip Coins Recipe

Submitted by RecipeTips.com
This quick-cooking medley features two naturally sweet vegetables, making it a kids' favorite.
Carrot and Parsnip Coins Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Container: large skillet
Serving Size: 1 cup
Servings:
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Ingredients
  • 1 pound carrots
  • 1 pound parsnips
  • 3 tablespoons butter, or half butter and half oil
  • 2 tablespoons chopped fresh parsley or cilantro (optional)
  • salt and pepper
Directions
  • Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook).
  • Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly.
  • Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.

Cream Cheese Lemon Bars Recipe

Submitted by RecipeTips.com
Moist and full of flavor, these lemon bars are a spring classic. Lemon zest and lemon juice provide a fresh lemony flavor to these lemon bars. This easy bar recipe is just one of many you will find on our site.
Cream Cheese Lemon Bars Recipe
PREP: 15 minutes
COOK: 35 minutes
READY IN: 50 minutes
Container: 9 x 13 baking pan and a mixing bowl
Serving Description: 1 bar
Servings:
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Ingredients
  • 1 box lemon cake mix
  • 1/3 cup butter or margarine - softened
  • 1 egg
  • 8 ounces cream cheese - softened
  • 1 cup powdered sugar
  • 1/2 lemon - grated
  • 2 tablespoons lemon juice or 1/2 fresh squeezed lemon
  • 2 eggs
  • 1 teaspoon vanilla
Directions
  • In a mixing bowl, blend dry cake mix, butter, and 1 egg.
  • Press into a 9 x 13 pan, ungreased.
  • Beat the cream cheese until smooth.
  • Gradually blend in the powdered sugar.
  • Stir in lemon peel and lemon juice until smooth.
  • Reserve 1/2 cup of this mixture and refrigerate it for later use.
  • Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
  • Spread over the cake mixture.
  • Bake at 350° until set, approximately 25 to 30 minutes.
  • Cool completely.
  • Spread the reserved cream cheese mixture onto the bars.
  • Refrigerate until firm; then cut into squares and serve.

Fried Rice with Ham Recipe

Submitted by RecipeTips.com
This delicious fried rice recipe features a combination of sweet and savory flavors, and it's a great dish for using up some of that leftover Easter ham. Check out our Grain Cooking Guide to see the best method to use for cooking rice.
Fried Rice with Ham Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: large skillet or wok, small fry pan, small bowl
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • 2 eggs
  • 1 tablespoon butter or margarine
  • 1/4 cup soy sauce
  • 1 tablespoon teriyaki sauce
  • salt and pepper - to taste
  • 1/2 onion - chopped
  • 1 1/2 cups ham - cooked and diced
  • 2 green onions - chopped
  • 3 cups rice - cooked
  • 1 can pineapple tidbits (8 oz.)
  • 2 teaspoons garlic or 2 cloves garlic, chopped
Directions
  • In small skillet, heat butter or margarine over medium-high heat.
  • Whisk eggs in small bowl. Pour into pan, and scramble until soft cooked.
  • Remove from heat, set aside.
  • In large skillet, heat 2 tablespoons olive oil or vegetable oil. Over medium-high heat add onion, ham and rice.
  • Stir fry 5-10 minutes until rice is crisped brown.
  • Add garlic, soy sauce and teriyaki sauce. Continue stirring another 2-3 minutes.
  • Add in green onions and pineapple, salt and pepper to taste, and scrambled eggs. Heat through, stirring to combine.
  • Serve hot.
Note: you can also use leftover chicken or turkey.

Pork Egg Rolls Recipe

Submitted by RecipeTips.com
A delicious way to have pork and veggetables either as an appetizer or an entre.
Pork Egg Rolls Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Container: small bowl, large skillet, 5 quart pot for frying or baking sheet to bake, if you prefer.
Serving Description: 1 egg roll
Servings:
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Ingredients
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 head cabbage, thinly sliced
  • 1 tablespoon olive oil
  • 1 bag shredded carrots
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 pound ground pork (chopped left over pork works well too)
  • 6 scallions, thinly sliced
  • 16 egg roll wrappers
  • 1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping
  • salt and peper
Directions
  • In small bowl combine soy sauce, vinegar and sugar.
  • In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
  • Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
  • Remove from heat, transfer to bowl to cool.
  • Lay wrappers flat on work surface and assemble one at a time.
    DEEP FRYING:
  • Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.
    BAKING:
  • Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.
    FREEZING:
  • Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

Lemonade Iced Tea Recipe

Submitted by RecipeTips.com
Perfect drink on a hot summer day. Sweet iced tea with a lemony tartness. Pour over ice to serve.
Lemonade Iced Tea Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Servings:
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Ingredients
  • 4 cups boiling water
  • 6 tea bags
  • 1 cup sugar
  • 1 envelope KOOL-AID Lemonade Flavor Unsweetened Soft Drink Mix
  • 4 ounces lemonade concentrate
  • 4 cups cold water
Directions
  • Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
  • Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
  • Chill before serving.

Vegetable Frittata Recipe

Submitted by RecipeTips.com
Frittatas are great for brunch or a light supper. Serve warm or at room temperature.
Vegetable Frittata Recipe
PREP: 15 minutes
COOK: 15 minutes
Serving Description: Makes 8 servings.
Servings:
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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
  • 1 small red bell pepper, coarsely chopped
  • 6 eggs
  • 1/4 cup milk
  • 1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
  • 2 medium plum tomatoes, sliced
  • 1 cup shredded mozzarella cheese
Directions
1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.

2. Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.

3. Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.

Rainbow Fruit Salad Recipe

Submitted by RecipeTips.com
Rum extract delicately flavors this medley of fresh fruit.
Rainbow Fruit Salad Recipe
PREP: 15 minutes
Serving Description: Makes 12 (1/2-cup) servings.
Servings:
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Ingredients
  • 6 cups fresh fruit, such as grapes, melon, berries and kiwi
  • 1/4 cup confectioners' sugar
  • 1 tablespoon McCormick® Imitation Rum Extract
  • Sour cream (optional)
Directions

1. Mix fruit, confectioners' sugar and rum extract in large bowl. Cover.

2. Refrigerate 1 hour or until ready to serve.

3. Serve with a dollop of sour cream, if desired.


Cheddar Biscuits 6 Recipe

Submitted by RecipeTips.com
Cheddar Biscuits 6 Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Ingredients
  • 2 cups biscuit mix
  • 1/2 cup shredded cheddar cheese
  • 2/3 cup milk
  • 4 tablespoons butter
  • 1/4 teaspoon garlic powder
Directions
Preheat oven to 450°.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.


Ice Cream Cookie Sandwiches Recipe

Cookies with ice cream in the center.
Ice Cream Cookie Sandwiches Recipe
Ingredients
  • 1 1/3 cups vanilla ice cream
  • 1 bottle multicolored candy sprinkles
  • crunchy peanut butter cookies
Directions
Let ice cream stand at room temperature for a few minutes to soften slightly. Pour candy sprinkles onto a plate. Scoop ice cream onto 4 cookies.

Top each with another cookie, squeeze them together gently, and scrape the ice cream edge smooth with a small spatula. Roll edges in candy sprinkles.

Eat ice cream sandwiches immediately, or freeze airtight at least 30 minutes or up to a day.


That Good Salad Recipe

Submitted by RecipeTips.com
This lettuce salad is fit for entertaining. The dressing is delicious and simple to make. This makes a great light dinner served with garlic bread.
That Good Salad Recipe
PREP: 15 minutes
COOK: 0 minutes
READY IN: 15 minutes
Servings:
Change Servings
Ingredients
  • 3/4 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 heads Romaine lettuce
  • 2 cups tomatoes, diced
  • 1 cup shredded Swiss cheese
  • 2/3 cup slivered almonds, toasted (optional)
  • 1/2 cup Parmesan cheese
  • 8 slices bacon, cooked and crumbled
  • 1 cup croutons
Directions
In a shaker jar, combine oil, lemon juice, garlic, salt and pepper; shake well. Chill.

In bowl toss remaining ingredients except croutons. Shake dressing before adding to salad. Add croutons last. Serve immediately.


Homemade Seasoned Croutons Recipe

Submitted by RecipeTips.com
While homemade croutons are great on a salad, they might not make it to dinner time as they also make a great snack! Use up any leftover bread for this tasty snack. Also great sprinkled on top of soup.
Homemade Seasoned Croutons Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Ingredients
  • 1 package hotdog or hamburger buns
  • 1 stick butter (melted)
  • 1 tablespoon garlic salt
  • 1 teaspoon poultry seasoning
Directions
Cut buns into cubes. Spread out onto baking sheet.

Add garlic salt and poultry seasoning to melted butter. Pour mixture over bread cubes. Stir to coat.

Bake at 350 for 5-10 minutes until crunchy.


Italian Seasoned Garlic Bread Recipe

Submitted by RecipeTips.com
Simple and tasty garlic bread recipe. The seasoning packet has everything in it.
Italian Seasoned Garlic Bread Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Ingredients
  • 1/2 stick butter
  • 1 packet Good Seasons Italian salad dressing mix
  • 1 loaf French bread
  • 1/4 cup Parmesan cheese
  • paprika (optional)
Directions
Slice bread and place on lined baking sheet.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.


Frosted Zucchini Bars Recipe

Submitted by RecipeTips.com
Use up those large zucchinis in this dessert recipe. Sweet cream cheese frosting tops it off just right.
Frosted Zucchini Bars Recipe
PREP: 15 minutes
COOK: 35 minutes
READY IN: 50 minutes
Container: 13- x 15-inch pan
Ingredients
  • 1 cup butter or margarine
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 teaspoons vanilla
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 cups zucchini, grated
  • FROSTING:
  • 4 tablespoons margarine
  • 1/2 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 3 ounces cream cheese
Directions
  • Cream together the butter and the sugar.
  • Add the eggs and the vanilla; mix well.
  • Combine the flour, salt, baking soda and cinnamon; add this dry mixture to the creamed mixture and blend well.
  • Add the zucchini and mix well.
  • Spread the batter in a greased 13x15 inch pan and bake at 350ºF for 30-35 minutes.
  • For the frosting, combine the cream cheese, butter, vanilla and powdered sugar; beat until smooth and creamy.
  • Spread the frosting on the cooled bars.

Asian Style Marinated Pork Tenderloin Recipe

Submitted by RecipeTips.com
There's a new way to cook pork in town...sweet and easy. Marinating the pork tenderloin loads it with flavor and keeps it moist during grilling. Serve it with pea pods and rice to complete the meal.
Asian Style Marinated Pork Tenderloin Recipe
PREP: 10 minutes
COOK: 35 minutes
READY IN: 45 minutes
Ingredients
  • 2 pounds pork tenderloin
  • 1 bottle teriyaki sauce
  • 1 cup brown sugar, packed
  • 1/8 cup Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
Directions
To grill, mix all ingredients in a large ziploc bag. Let marinate overnight or for at least 6 hours.

Cook on outside grill for 30-35 minutes, turning every 5 minutes. Remove and let rest for 10-15 minutes before slicing.

VARIATION: To bake without pre-marinating, use a larger 3-4 pound tenderloin and place in a baking dish lined with 2-3 layers of foil. Place meat in pan, salt and pepper and pour bottle of teriyaki sauce over along with Worcestershire sauce. Pack brown sugar on top and seal foil, closing tightly. Bake at 300° for 3-3 1/2 hours. Open once after 2 hours while cooking and turn over. Close foil and complete cooking. Tenderloin will fall apart with fork.


Vegetable Fried Rice Recipe

Submitted by RecipeTips.com
Wondering what to do with that leftover rice? Make your own fried rice in the comforts of your home. You could even add some shrimp or chicken to make this a meal.
Vegetable Fried Rice Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 12 ounces mixed vegetables
  • 2 eggs, beaten
  • 2 teaspoons water
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce, divided
  • 2 1/2 cups cooked rice
  • 1 tablespoon scallions or small onion, chopped
Directions
Steam vegetables until almost tender.

Beat egg with 2 teaspoons of water.

Heat a large, nonstick pan or wok on medium-high. Spray with oil. Pour egg in a thin layer. Cook, stirring to scramble the egg. Remove the egg from the pan and set aside.

Spray pan again and reduce heat to medium. Put sesame oil, 1 tablespoon soy sauce and rice in the pan. Stir to incorporate the sauce. Let the rice sit for a few minutes and then stir it. Continue until the rice is dry and less clumpy.

Stir in scallions, vegetables and eggs. Add the remaining soy sauce and stir together. Serve immediately.


Napa Cabbage Salad Recipe

Submitted by RecipeTips.com
You won't have to worry that this salad doesn't keep very well when refrigerated since it will be all gone. The cabbage and green onions dressed with an Asian vinaigrette is perfect for a light supper. Add some chicken to make it a meal.
Napa Cabbage Salad Recipe
Servings:
Change Servings
Ingredients
  • 1 head Napa cabbage, chopped
  • 6 green onions, chopped
  • 2 packages ramen noodles, broken up
  • 7 ounces slivered toasted almonds
  • 1 cup oil
  • 1 cup Sugar
  • 1/2 cup cider vinegar
  • 2 tablespoons soy sauce
  • salt and pepper, to taste
Directions
Combine chopped cabbage, green onions, noodles, and almonds.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.

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