Author Archives: dixieskitchen

Oct9

Low-Fat Fettuccine Alfredo

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lowfatfettuccinealfredo

Low-Fat Fettuccine Alfredo

This is as good as Olive Garden’s.  Try some grilled chicken on top.

  • 1 tablespoon unsalted butter
  • 2 teaspoons flour
  • 3/4 cup whole milk
  • 1/4 cup half-and-half
  • 1 garlic clove, peeled and lightly crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, opt.
  • 1 cup grated Parmesan cheese
  • 1 (9-oz.) pkg. fresh futtuccine (fresh is best)

Bring 4 quarts water to a boil.  Heat bowls.

Heat butter over medium heat in large saucepan until foaming.  Whisk in flour until mixture is smooth and golden, 1 to 2 minutes.  Whisk in milk, half-and-half,  garlic, salt and pepper.  Bring to simmer.  Reduce heat to medium low and simmer until sauce is slightly thickened, 1 to 2 minutes.  Discard garlic, stir in Parmesan, and remove from heat.

Stir 1 tablespoon salt (I didn’t use) and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes.  Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss  until evenly coated.  Cook until sauce has thickened slightly, about 1 minute.  Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings.  Serve immediately in warm bowls.

Serves 3 to 4.

“In the midst of troubles, peace can be found in Jesus.”

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Oct9

Baked Oatmeal

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Baked Oatmeal

If you don’t like oatmeal, you will love this.  It can be made with different fruits.  I used dried cranberries, but try blueberries, peaches or raisins.  Or you don’t have to use anything at all, if you prefer.

  • 3 cups oatmeal (regular or quick)
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 or 2 teaspoons cinnamon, opt.
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter, melted
  • 3/4 cup dried cranberries

Preheat oven to 350 degrees.

In a large bowl, combine oatmeal, brown sugar, baking powder, salt and cinnamon.  In another bowl, whisk the eggs, milk and butter.  Stir into oat mixture until blended.

Spoon into a greased 9-in square baking pan.  Bake at 350 degrees for 35 to 45 minutes or until set.  Serve warm with milk.

Makes 9 servings.

“Only spiritual bread satisfies the hunger of the soul.”

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Oct3

Ham ‘n’ Turkey Roll-ups

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hamnturkeyrollups

Ham ‘n’ Turkey Roll-ups

Wraps are my new sandwich of choice right now.  Very quick and easy lunch.  They would also be good with a bowl of soup.

  • 1 (8-oz.) container onion and chive cream cheese spread
  • 1/2 cup chopped bottled roasted red bell peppers
  • 6 (8-inch) flour tortillas
  • 3 cups firmly packed baby spinach leaves
  • 12 oz. sliced lean deli ham
  • 12 oz. sliced deli turkey breast

Stir together cream cheese and peppers in a small bowl until smooth.

Spread about 1/4 cup cream cheese mixture evenly over 6 tortillas.  Place 1/2 cup spinach on each tortilla.  Top evenly with ham and turkey slices.  Roll up jelly-roll fashion, and cut in half.  Secure each half with a wooden pick.

Serves 6.

“Often the best comfort is just being there.”

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Sep25

Copycat Portillo’s Chopped Salad

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copycatportilloschoppedsalaThis is what I made for dinner last night.  Even though the picture doesn’t look like it, there is a lot of salad in the bowl.  Way more than my husband and I could eat.  So I took it out to my daughter, her husband and three growing boys.  They still had some leftovers.  I did throw in extra lettuce, pasta and cheese so that may have made a difference.  I didn’t put any onion in it, but it definitely needed some.  I served it with some warm bread from the oven.  Comments were good to delicious, so it made my blog.  My daughter now wants to make it.

  • 4 cups cooked Ditalini pasta
  • 3 cups chopped romaine lettuce
  • 3 cups chopped iceberg lettuce
  • 2 1/2 cups chopped red cabbage
  • 2 fresh diced tomatoes
  • 1 cup diced green onions
  • 1 cup chopped bacon
  • 4 oz. Gorgonzola cheese (use more if you like)

Cook Ditalini pasta according to package instructions.  Cool and set aside.

Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.

Combine romaine, iceberg, cabbage, tomatoes and green onions in large salad bowl.

Cook bacon according to package instructions.

Add cooked pasta, bacon and Gorgonzola cheese to salad.

Add dressing (to taste) before serving.  Toss and enjoy!

Sweet Italian House Dressing

  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon sugar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor fitted with a metal blade.  While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.

Store in airtight container in refrigerator for up to two weeks.

“Our surrender to God precedes His significant work in our life.”

Sep24

Cinnamon Sugar Roll-ups

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cinnamonsugarrollupsCinnamon Sugar Roll-ups

My day to serve treats at Bible study this morning.  They were ready to serve in less than 30 minutes.  I actually think I rolled them the wrong way, but they still tasted the same.  Yum!

  • 1/4 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1 (8-oz.) can refrigerated original crescent rolls
  • 2 tablespoons butter, melted

Preheat oven to 375 degrees.  Stir together first 3 ingredients.

Unroll crescent roll dough onto a parchment paper-lined work surface.  Separate dough into triangles.  Brush with melted butter, and sprinkle evenly with sugar mixture.

Roll up each triangle, starting with shortest side; place on a parchment paper-lined baking sheet.

Bake for 10 to 12 minutes or until golden brown.  Cool 1 minute on pan; remove to a wire rack to cool.

Makes 8 roll-ups.

“We serve God by sharing His Word with others.”

Sep22

Olive-Cheese Sandwiches

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olivecheesesandwiches

Olive-Cheese Sandwiches

This is totally addicting!

  • 3/4 cup mayonnaise
  • 1/2 cup drained and chopped pimiento-stuffed Spanish olives
  • 16 oz. Cheddar cheese, shredded
  • Pumpernickel bread

Mix together mayonnaise, olives and cheese.

Cut crusts from bread and cut each piece diagonally into quarters, creating triangles.  Spread each triangle with cheese mixture.  Garnish with sliced olives, if desired.

Makes 36 appetizer servings.

Try making grilled cheese sandwiches with this.  Delicious

“When we put our cares into God’s hands, He puts His peace into our hearts.”

Sep22

Apple Coffee Cake

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Apple Coffee Cake

This moist coffee cake is perfect for your morning coffee, breakfast or brunch.  I served it for an afternoon dessert with ice cream and caramel sauce.  The topping is to die for.

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups peeled, chopped apple

Topping

  • 1/2 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon

Preheat oven to 350 degrees.  Spray a 9″ x 13″ baking pan with cooking spray.

Beat shortening and sugar on medium speed of an electric mixer, beating until blended.  Add eggs, 1 at a time, beating until blended.  Add vanilla, beating well.

Combine flour, baking powder, soda and salt;  add flour mixture to shortening mixture alternately with sour cream, beginning and ending with flour mixture.  Stir in apple.

Spoon batter into prepared pan; sprinkle with Topping.  Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.  Cut into squares, and serve warm.

Makes 15 to 18 servings.

“Don’t be shy; tell the stories of God’s greatness.”

Sep22

BBQ Sloppy Joes

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BBQ Sloppy Joes

Super simple to make.  Different and delicious.  We ate these with a fork.

  • 1 1/2 lbs. ground beef
  • 1 (14 1/2-oz.) can diced tomatoes, undrained
  • 1 1/4 cups ketchup
  • 1/2 cup bottled barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 8 hamburger buns

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well.  Return cooked beef to skillet.

Stir in tomatoes and next 3 ingredients. Reduce heat to low, and simmer 15 minutes or until thickened.  Serve mixture on buns (toasted or not).

Makes 8 servings.

“Embrace the good news; Jesus is a non-exclusive Savior.”

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Sep16

Roasted Garlic Cauliflower

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Roasted Garlic Cauliflower

I served this with grilled bacon-wrapped chicken tenderloins.  Very good and healthy.

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste

Preheat oven to 450 degrees.

Put cauliflower, olive oil and garlic in a 9″ x 13″ casserole dish.  With hands, mix up until everything is coated with oil.  Season with salt and pepper.

Bake for 25 minutes, stirring halfway through.  Top with Parmesan cheese, and broil for 3 to 5 minutes, until golden brown.

4 to 6 servings.

“Blessed is the person who finds out which way God is moving and then goes in that direction.”

Aug22

Zucchini Bread or Orange Zucchini Bread

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zucchinibread

Zucchini Bread

Delicious bread!!  With a surplus of zucchini, you can make this bread up in small loaves and freeze it.  You will always have some to take to a friend in need.  Or when you need a quick dessert in a hurry.  I think this would be great served with cinnamon ice cream.

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups unpeeled grated zucchini
  • 1 cup chopped nuts, optional

Preheat oven to 325 degrees.  Grease and flour 2 large loaf pans or 4 small loaf pans.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a large bowl, add eggs, oil, sugar and vanilla.  Beat well.  Add zucchini, dry ingredients, and nuts, if using.  Mix well.  Pour batter into prepared pans.

Bake at 325 degrees for approximately 50 minutes for 4 small loaves, or 65 to 75 minutes for large loaves.  Or until tester inserted in the center comes out clean.

Cool in pan on rack for 20 minutes.  Remove bread from pan and cool completely before slicing.  (Bet you can’t wait that long!)

Tip:  If you would like to make Orange Zucchini Bread, just add the zest of one orange to the batter.

“When you open your Bible, ask the Author to open your heart.”