Weekend Recipes

Finally - the weekend! Okay, so it's technically Friday, but if it's Friday, can the weekend be far behind? I think not. In the meantime, here are six yummy recipes to kick-start the weekend. Enjoy!

ROOT VEGETABLE HASH FOR WEEKEND BRUNCH WARRIORS

This colorful, yummy recipe comes from Tablespoon.com, and starts off, “Use up those delicious summer garden veggies with this easy hash!” Prep Time: 25 minutes; Total Time: 60 minutes; Servings: 4

To view this online, click here.

Ingredients

3 red beets, diced

2 carrots, chopped

1 sweet potato, chopped

2 zucchini, chopped

1 small onion, chopped

1/4 cup olive oil

1/4 cup fresh sage, chopped

Salt and pepper, to taste

Directions

Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.

Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.

ROCKY ROAD CAKE

This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.

I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!

1 C chopped nuts

4 eggs

1 C raisins

1 C mayonnaise

1 C mini-marshmallows

1 C water

6 oz. package of chocolate

1 package (18.25 oz) Devil’s Food cake mix w/pudding

Grease & flour 2 9” pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.

Icing (for Rocky Road Cake)

1 tsp. vanilla

1 stick butter

8 oz. cream cheese

1 box confectioners sugar

Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!

LATKES WITH SOUR CREAM-MUSHROOM SAUCE

This comes from FamilyTime, and begins, “Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.” Serves: 16; Prep Time: 20 minutes; Cook Time: 20 minutes.

To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=66169.

Ingredients

2 large russet potatoes, shredded (about 3 cups)

5 green onions, chopped (about 1/2 cup plus 2 tablespoons)

1/4 cup all-purpose flour

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

vegetable oil

1 cup sour cream

Directions

Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.

Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.

Heat the oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.

Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.

CHICKEN POT PIE CUPCAKES

If you're like me, you're thinking, Chicken Pot Pie Cupcakes? But then, maybe it's not so far-fetched.

This recipe comes from Tablespoon.com. Prep Time: 20 min; Total Time: 35 min; Servings: 10.

To view this online, click here.

Ingredients

1 chicken breast, poached and diced

1 (14.5 oz) can cream of chicken soup

1 cup Green Giant™ Valley Fresh Steamers™ frozen mixed vegetables

1 cup shredded cheddar cheese

1 tablespoon Herbs De Provence

1 teaspoon onion powder

1 teaspoon garlic salt

2 (10 oz) cans Pillsbury™ refrigerated biscuits

Directions

Preheat your oven to 400ºF.

In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.

Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.

Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.

Let rest for about 3 minutes and dig in!

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING

This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."

Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6

Ingredients

2 cup fresh mixed berries*

2 tablespoons granulated sugar

2/3 cup low-fat ricotta cheese

1/4 cup strawberry preserves

3 large eggs

2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk

2 tablespoons packed brown sugar

2 teaspoons vanilla, extract

12 (3/4 inch) slices French bread

2 tablespoons butter, or vegetable oil

1/4 cup powdered sugar

3/4 cup maple syrup, heated

Directions

Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.

Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.

Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.

Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.

*raspberries, blueberries, blackberries and/or halved strawberries