SANDRA'S EASY CHOCOLATE PARFAITS topped with CINNAMON PECANS

A quick and easy dessert I created using ingredients I had on hand
for a halftime treat ~ Go Seahawks!!

Servings: (6)

Prep: 15 Mins.

Set in refrigerator: 1 Hr.

INGREDIENTS

1 (6-serving size pkg) instant chocolate pudding mix

3 cups cold milk

1 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 teaspoon agave (or granulated sugar)

1 (8 oz. tub) cool whip, thawed
1 teaspoon vanilla extract

3 tablespoons cinnamon pecans

--(found in the ice cream topping section of the market)

METHOD

In a medium bowl, whisk the pudding mix and milk until fully combined, place in refrigerator to set for 10 minutes.

Meanwhile, in a small glass bowl, melt the butter in the microwave, about 40 seconds. Add the graham cracker crumbs and agave; use a fork to combine.

Add vanilla extract to the cool whip; mix to combine.

Remove pudding, then layer dessert among 6 decorate glasses in the following order: 1/2 crumb mixture, half chocolate pudding, half cool whip, half cinnamon pecans - repeat a second time.

Place parfaits in refrigerator for a minimum of 1 hour to set and for flavors to meld. ~ Enjoy!

SANDRA’S ALASKA MOOSE MEATLOAF MINI’S topped with a ZESTY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve a few or many.

Meatloaf freezes very nicely too for those with smaller families (see Tip below).

Also, feel free to prepare this recipe using 
lean ground beef, pork, venison, elk, caribou, buffalo, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veg and seasonings:

1 tablespoon extra virgin olive oil

½ yellow onion, finely diced

1/2 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

2 lbs. extra-lean ground venison

2 large eggs, slightly beaten

3/4 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar
2 tablespoons heavy cream

¼ cup ketchup

Topping (sauce):

1/3 cup ketchup

2 teaspoon agave (or 1 tablespoon honey)

1 teaspoon yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute onions and seasoning ingredients for 5 to 7 minutes over medium heat.  Set aside to cool.

Meanwhile, in a large bowl, add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

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Tip: These mini loaves freeze wonderfully ~ Simply, prior to baking, cover tin(s) with foil and label each using a permanent marker: 

"Moose Mini Meatloaf - Thaw overnight in frig - Bake at 350 degrees-50 mins."

SANDRA’S VENISON MEATLOAF MINI’S topped with a TANGY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve 2 to 8 people.
Meatloaf freezes very nicely too for those with smaller families.

Also, feel free to prepare this recipe using 
lean ground beef, pork, moose, elk, caribou, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veggies and seasonings:

1 tablespoon extra virgin olive oil

½ red onion, finely diced

½ red bell pepper, finely diced

1 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

1 lb. extra-lean ground venison

1 lb. ground venison sweet Italian sausage

2 large eggs, slightly beaten

1 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar

½ cup milk

¼ cup ketchup

Topping (sauce):

2/3 cup ketchup

2 tablespoons dark brown sugar, packed

1-1/2 teaspoons yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute all remaining veggie and seasoning ingredients for 5 to 7 minutes, until tender.  Set aside to cool.

Meanwhile, in a large bowl add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

SANDRA'S CLAMS and ZUCCHINI ANGEL HAIR PASTA topped with FRESH TOMATOES

Exciting!!

My recipe and photograph were featured 
@ http://www.nocalorienoodles.com/
blog/?wpmp_switcher=mobile

Servings: (4)
Prep/Cook: 15 Mins.

INGREDIENTS

2 tablespoons olive oil
½ medium yellow/Spanish onion, chopped
1/4 teaspoon red pepper flakes
2 large garlic cloves, minced
1 medium zucchini, sliced in half lengthwise, and then into 1/8” thick slices
1/2 teaspoon kosher salt
1 (4.75 oz. can) chopped clams, undrained (preferably Snow’s)
--or preferably ½ cup freshly cooked with 1/4 cup of reserved liquid
2 tablespoons parsley, chopped
8 ozs. (1/2 box) angel hair pasta
1 tablespoon unsalted butter
1 roma tomato, chopped

METHOD

Begin by boiling the angel hair pasta in salted water for 6 to 8 minutes, while stirring often to prevent sticking together, only until al dente.

Meanwhile, place a large skillet over medium-heat, and add the olive oil. Add the onions and red pepper flakes and saute until the onions are translucent, then add the zucchini, garlic, and cook for 3 minutes. Add parsley, gently stir in the clams with the juice, and add the butter; mixing to combine. Reduce heat to low to simmer, just until pasta is done.

When angel hair is done, reserve 1/4 cup (about a ladle full) of the pasta water before draining the angel hair, and add the reserved pasta water including the drained angel hair into the zucchini mixture in the skillet, and gently toss with tongs to combine.

Pour onto a serving platter, top with freshly chopped tomatoes, and serve immediately. – Enjoy!

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Tip: I like to break my pasta up when placing it in the pot of boiling water, as it makes for easier tossing, and more even cooking, including serving.

SANDRA’S APPLE STREUSEL PIE topped with FRENCH VANILLA ICE CREAM

My latest version of this apple pie 
has become our all-time favorite...

Servings: (8)

Prep: 20 Mins. |
Cook/Bake:
Crust 5 Mins.;
Filling 10 Mins;
and Pie 1 Hr.

Posted by Sandra

*Streusel crust:
2 cups all-purpose flour
½ cup dark brown sugar
½ cup white granulated sugar
3/4 teaspoon kosher salt
3/4 cup old fashioned rolled oats (not quick-cooking)
3/4 cup cold, unsalted butter, cut into small cubes (1-1/2 sticks)

**Pie filling:
1/2 cup dark brown sugar
1 tablespoon cornstarch
1/4 teaspoon fine-grained kosher salt
1-1/2 teaspoon ground cinnamon
3/4 cup cold water
1 tablespoon unsalted butter
2 teaspoons lemon juice
1 teaspoon vanilla extract
4 gala apples (or granny smith if you like a more tart apple pie filling)

METHOD:

Preheat the oven to 350 degrees.

It's hard to wait for 1 hour, although it's a must
for the pie to properly set

*Streusel crust: Combine dry ingredients for the crust in a medium bowl.  Work butter into dry ingredients using a pastry cutter or fork until the mixture resembles the size of small peas. Reserve 1 cup of crust mixture for topping. Pack the remainder into a 10” pie dish, pushing crust evenly into bottom and up the sides using the bottom of a flat measuring cup. Par-bake crust for 5 minutes. Remove from oven, and set aside on cooling rack.

**Pie filling: Meanwhile, whisk together in large saucepan (before heating to prevent lumps) the dark brown sugar, cornstarch, kosher salt, cinnamon, water, butter, and lemon juice, and then bring to a boil. Reduce heat to a simmer, and occasionally stir for 10 minutes. Remove from heat, and add the vanilla extract.

Peel, core, and slice 4 gala apples. Add the apple slices to the sauce, and fold to combine. Gently spoon the apple filling over the crust, and evenly sprinkle top of filling with reserved crumbs. Bake streusel pie for one hour. Remove from oven, and let stand on cooling rack to set.

Serve with a scoop of French Vanilla Ice cream - Enjoy!

SANDRA'S APPLE TOPPED ANGEL FOOD CAKE with FRESH BLACKBERRIES

A very elegant dessert that you'll be proud to serve
to your family and/or guests...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 20 min.

INGREDIENTS

· 5 apples, peeled cored and thinly sliced
· 1 pint of fresh blackberries
· 1 (12-ounce can) lemon/lime soda
· 1 1/2 cups water
· 1/2 cup unsalted butter
· 1/3 cup dark brown sugar
· 1/3 cup molasses
· 3/4 cup maple syrup
· 1/2 teaspoon ground cinnamon
· 1 pinch salt
· 1/2 cup flavored brandy, apple, or orange
· 1/2 cup pecans, finely chopped (optional)
· 1/2 cup raisins, finely chopped (optional)
· 1 (10-inch round) store-bought angel food cake

METHOD

Place apples in large bowl with 1 can soda and 1-1/2 cups water; let stand for 5 minutes.

Meanwhile, in a large skillet over medium-heat melt the butter, then add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer; remove skillet from heat (so as not to flame) and add brandy, move skillet back to heat and add pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes, until apples are tender and liquid has reduced to a syrupy consistency.

Top angel food cake with apple mixture, and then well of cake (as in photograph) with the addition of blackberries placed in center.  Slice and serve with a side of vanilla ice cream and more fresh blackberries.