Creamy Ginger Soy Sauce

This makes a great salad dressing or a creamy sauce for your favorite Asian dish with veggies or meat. Reminds me of the awesome sauce from our favorite sushi bar.


Ingredients
• 3 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 3 tablespoons sugar
• 1 teaspoon minced garlic
• 1 teaspoon fresh ginger root, minced
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 cup mayonnaise


Directions
1. In a small bowl, combine and thoroughly mix white wine vinegar, soy sauce, sesame oil, sugar, minced garlic, minced ginger root, cayenne pepper, and black pepper.
2. Gradually whisk in mayonnaise until completely blended.

Soy & Ginger Marinade

Use this for your chicken breast or tenderloin pieces, great when grilled!

This recipe can be used on any meat; beef, pork or chicken.


I personally think it is 'specially nice when broiled or grilled; it reminded me of Cracker Barrel grilled chicken with that nice 'oriental' flavor.


Ingredients
* 1/2 C Soy sauce
* 1/4 C Real maple syrup
* 6 Cloves garlic, minced
* 1 T Grated fresh ginger - or 1.5 tsp ground ginger (spice)
* 1 tsp Mustard powder
* 1/2 tsp Sesame oil
* 1/4 tsp Hot sauce [optional]
* 1/2 C Beer

You might want to double the recipe for family size meals

Enjoy, Breeze!

Strawberry Pretzel Salad/Dessert

Yields 24 Servings

My gilfriend Lauren 1st introduced us to this great dish at a summer time get together, hits the spot when it is really warm out!



Ingredients
* 2 cups crushed pretzels
* 3/4 cup melted butter
* 3 tablespoons sugar, plus 3/4 cup sugar
* 1 (8-ounce) package cream cheese
* 1 (8-ounce) container whipped topping
* 2 (3-ounce) packages strawberry gelatin dessert mix
* 2 cups boiling water
* 2 (10-ounce) packages frozen strawberries
* Whipped topping or whipped cream, to garnish


Not sure what to take to the next potluck dinner or cookout?
Let me suggest this for any summertime gathering of family and friends.

Here's a great photo of all the items needed for this great dessert.
Add these to your grocery list for your next shopping trip now so you don't forget!



Directions
Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pour over the cream cheese mixture.



Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.



Enjoy, Breeze!

NO Bake Peanut Butter Cookies

Yields 2 Dozen

While the peanut butter is completely optional here, if you don't like it, it really does adds a whole new dimension to these fudge-like cookies. They won’t heat up your house, either because they are no-bake, which means they are ideal for summer snacks, but we like to make them year round!

The best part is that these cookies are kind of healthy, so you don’t have to feel guilty about making them.....or finishing off the whole batch in one day! The oatmeal adds fiber and nutrition and they are flavored with cocoa and peanut butter, both healthy options. *wink*

Ingredients
2 C Sugar
1/2 C Milk
1/2 C Margarine (1 stick)
1/2 C Cocoa
3 C Oats
1/4 C Mini chocolate chips (optional)
1/4 C Peanut butter (optional)

Directions
Mix sugar and cocoa in a pot.
Add milk and margarine and cook over medium heat until the mixture starts to boil. Stir in the peanut butter and let boil for one minute.

Remove from heat and stir in the oats.
Add chocolate chips and drop by the spoonful onto a cookie sheet lined with tinfoil or waxed paper.
You can let them set on the counter (humid days don’t work well), but in our house, we’re so impatient we pop the tray in the freezer for ten minutes to speed things up!

Enjoy!
~Breeze

Jello Popcorn Balls

Makes about 12 balls

This is a fun recipe to make FOR the kids; might be too hot to handle most ingredients for most younger kids.

Enjoy the colors, use yellow and orange for fall time treats!

Ingredients
12 C popcorn
1 C corn syrup (light is best)
1/2 C sugar
1 package Jello, any flavor

Directions
In a pot, heat sugar and corn syrup until they boil. Remove from the heat, stir in the Jello and pour over the popcorn.

I recommend a very large bowl or pot for stirring the popcorn, or else it will all fall out and get your counter and floor sticky!

Once the popcorn has cooled, rub a little margarine on your hands and take a handful of popcorn, pressing it into a ball. Repeat until you have all the popcorn made into balls.
Enjoy!
~Breeze

Lemon/Orange Jello Cake

Ingredients
1 box lemon cake (supreme)
1 box jello (small lemon or orange)
4 eggs
3/4 cup oil
1 cup hot water for the jello
1 1/2 cup powered sugar
6 Tbsp. lemon juice

Directions
* Dissolve the jello in 1 cup hot water. Let this cool till it STARTS to gel.
* Mix the cake mix - 4 eggs and oil.
* Stir the jello into the cake batter.
* Pour into a greased 9 x 13 pan, 2 loaf or two rounds.
* Bake at 350 degrees until done.
* Topping: While the cake is still hot make holes on the top with a toothpick.
* Pour over mixture of the powered sugar and lemon juice.



Let cake cool or eat warm, alone or with whipped topping or a scoop of vanilla ice cream.

Banana-Chocolate Chip Coffee Cake

Up in the morning, feeling inspired by a new recipe or the weather? Makes you want to turn on the oven & bake, right?
Maybe you have some friends stopping over, or maybe it's the weekend & you want to treat the family to something warm & fresh?

Well, this is the perfect recipe for a crisp Fall or Spring morning!

Ingredients:
Coffee Cake
2 1/4 cups Original Bisquick® mix
1 cup mashed ripe bananas (about 2 medium)
1/2 cup miniature semisweet chocolate chips
1/4 cup granulated sugar
1/3 cup milk
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
1 egg

Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Directions:
1.Heat oven to 375°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir all coffee cake ingredients with wire whisk or fork until blended. Spread in pan.

2.Bake 26 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.

3.In small bowl, mix all glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm.

Variation:
Stir in a half cup of your favorite chopped nuts.

High Altitude (3500-6500 ft): Bake 30 to 34 minutes.

Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 30mg; Sodium 400mg; Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 28g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Enjoy, Breeze!!

Blueberry-Banana Bread

For a cool Spring Morning when you want the house to smell like a bakery, pull out this recipe and turn on the oven.
This is one of those recipes that makes you feel warm and toasty just reading it.


Ingredients:
2 cups Original Bisquick® mix
3/4 cup quick-cooking oats
2/3 cup sugar
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

Directions:
1. Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.

2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tip:
Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.

Variation:
Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.


High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick® to 1 3/4 C, sugar to 1/2 C & bananas to 2/3 C. Stir 1/3 cup Gold Medal® all-purpose flour into Bisquick®. Increase milk to 1/3 C & eggs to 3.

Nutritional Information
1 Slice: Calories 90 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 150 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1 Starch
*Percent Daily Values are based on a 2,000 calorie diet.
~Enjoy, Breeze!!

Chocolate Eclair Cake - No Bake

Ingredients

• 2 (3.5 ounce) packages instant vanilla pudding mix
  


• 1 (8 ounce) container frozen whipped topping, thawed
  


• 3 cups milk
  


• 1 (16 ounce) package graham cracker squares
  


• 1 (16 ounce) package prepared chocolate frosting
  

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

3. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power.

4. Pour over the top of the cake, spread the frosting over the entire cake up to the edges of the pan.

5. Cover, and chill at least 4 hours before serving, preferrably overnight [12 hours].

Enjoy!!

~Breeze

Reuben Casserole

Ingredients
• 1 ½ C Thousand Island dressing
• 1 C sour cream
• 1 T minced onion
• 6 slices dark rye bread, cubed
• 6 slices light rye bread, cubed
• 1 pound sauerkraut, drained
• 1 ½ pounds corn beef, cut into bite-size pieces
• 2 ½ C shredded Swiss cheese
• ¼ C Butter/ margarine, melted


Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a bowl, mix the thousand island dressing, sour cream, and onion.

3. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.

4. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Enjoy!! ~Breeze
Geniessen Sie die Gute Nahrung!

Lemon Pudding Cake [Crock Pot or Oven]

My Dear husband had no idea just how much he was going to enjoy this until he picked up his fork. To his surprise it was perfect, not to tart & not too sweet.

Ingredients:
- 3/4 C sugar (or less if you like it less sweet)
- 1/4 C cake flour
- pinch salt, 1/8 tsp
- 3 eggs, separated
- 1 1/4 C milk
- 1 T grated lemon zest [substitute 1/4 tsp lemon extract]
- 1/4 C lemon juice

Directions:
1.Grease 9x9 inch[square] baking pan and preheat oven to 325 degrees.[IF using oven]
2. Combine sugar, flour and salt in bowl.
3. Beat egg yolks, milk, lemon zest & lemon juice in a bowl.
Pour this mixture into flour mixture and mix together.
4. Beat egg whites with electric beater until stiff peaks form.
Fold this mixture into the egg yolk mixture.
5. Pour batter into pan and bake about 35 minutes.
6. The top should be golden brown but the bottom will still be soft. Let cool.

ENJOY!

***Crock Pot/Slow Cooker NOTE*** If you want to use slow cooker, pour/spoon batter into cold crock and turn on HIGH for 2-3 hours. Edges can become darker, but it is a nice chewy crispness that can be enjoyed.

You can eat this cake warm but you can also cool it completely in the fridge and eat it cold with a dollop of whipped cream. Yum!
Photo Credit: terri_tu / Flickr

Salsa Recipes: Sweet, Savory, Mild & Hot

Southwest Mango Pineapple Salsa

Serves 4 to 6
Ingredients
1/2 cucumber, peeled and seeded
1 8 oz.-can of pineapple chunks, drained
1/3 red onion
1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend
1 tbsp. fresh lime juice
1/3 cup cilantro leaves, washed
1 mango, peeled, seeded and diced
salt and pepper to taste

Place all ingredients except the diced mango, in the Quick Chef. Turn handle to chop until you reach the desired consistency. Add diced mango and turn the handle a few more times to incorporate diced mango into the salsa. Season with salt and pepper to taste. Pour tortilla chips in the Chip ’N Dip container and add salsa to the dip bowls. Serve salsa at refrigerator or room temperature.
Recommended Tupperware® Products
Quick Chef
Chip 'N Dip
Southwest Chipotle Seasoning Blend


Simply Salsa

Ingredients
1 medium onion
2 cloves garlic
Juice of 1/2 lime
1 (15 oz.) can diced tomatoes
1 Tbsp. Southwest Chipotle Seasoning Blend

Optional:
2-3 Tbsp. fresh cilantro

Peel and slice onion into 4 pieces; place in Quick Chef with blade, cover and turn handle until onion is roughly chopped. Peel and smash two garlic cloves and add to Quick Chef. Add remaining ingredients; cover and turn handle until desired consistency. Remove blade and place salsa in Snack Cups or a bowl for serving. Serve with chips or as a topping for tacos!

Recommended Tupperware® Products
Quick Chef
Snack Cups
Southwest Chipotle Seasoning Blend
Saucy Silicone Spatula
Chip 'N Dip

Guacamole

Makes 4 cups
Ingredients
4 avocados, ripe
2 garlic cloves
1/4 yellow onion, chopped
1 jalapeno pepper, chopped
1 lime
1 oz. olive oil, optional
14.5 oz. can, fire roasted tomatoes, drained
1-2 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend

Pit and peel the avocados. In the Quick Chef, blend the garlic, onions, jalapeno pepper, lime juice, olive oil, and Southwest Chipotle Seasoning Blend until all ingredients are well chopped. Add the avocados and tomatoes and mix until ingredients are well incorporated. Season with additional Southwest Chipotle Seasoning Blend if desired. Pour tortilla chips in the Chip ’N Dip container, add guacamole to the dip bowls and serve.

Recommended Tupperware® Products
Quick Chef
Chip 'N Dip
Southwest Chipotle Seasoning Blend

Southwest Chipotle Dip

Makes 8 servings
Ingredients
1 (16 oz.) container
non-fat sour cream
3 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend

In small 6-cup/ 1.4 L Wonderlier® Bowl, stir together ingredients.

Serve with a variety of Chips.

Recommended Tupperware® Products
Wonderlier® 3 Pc. Bowl Set

Fruit Salsa

Makes 2 1/2 cups
Ingredients
1 large Granny Smith apple, cored and cut into wedges
2 kiwi fruit, peeled and cut into pieces
8 strawberries, remove stems
2 Tbsp. apple jelly (optional)

Place apple pieces, kiwi pieces and strawberries in Quick Chef. Add apple jelly, if desired. Turn handle until fruit is coarsely chopped. Do not over chop.

Serve with a variety of Chips.

Recommended Tupperware® Products
Quick Chef

Spicy MexiCali Dip

Makes 3 cups
Ingredients
1 (14 oz.) can artichoke hearts, drained
1/2 cup low-fat sour cream
1 cup shredded Mexicanstyle cheese
1 (10 oz.) can diced tomatoes with chilies, drained
1 tbsp. Simple Indulgence™ Southwest Chipotle

Chop artichokes in Quick Chef with blade. Place all ingredients in Base of Oval Microwave Cooker; blend together with Saucy Silicone Spatula. Microwave on high for 3- 5 minutes.

Serve with Mr. Crispy Chips, Crostini or tortilla chips.

Recommended Tupperware® Products
Quick Chef
Oval Microwave Cooker
Saucy Silicone Spatula


Source:
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