Springtime Recipes

Soups and Salads

» Light Broccoli Salad
» Corn and Clam Chowder
» Pasta Spring Vegetable Salad
» Delicious Apple Salad
» Easy Creamy Broccoli Soup

Miscellaneous Dishes

» Pineapple Coleslaw
» Chicken Noodle Vegetable Bake
» Biscuits
» Clown Soup with Hot Dogs
» Chicken and Green Rice Casserole

Desserts

» The Easiest Coffee Cake Ever
» Strawberry Jello Salad
» Quick and Easy Strawberry Delight
» Peachy Matzo Kugel
» Berries with Lemon Cream



Light Broccoli Salad

Ingredients Needed:
  • 1/2 cup low fat mayonnaise dressing
  • 1/4 cup Splenda (or sugar if you must)
  • 2 tsp cider vinegar
  • 4 cups broccoli florets
  • 2 medium carrots, shredded
  • 1/4 to 1/2 cup shredded reduced fat cheddar cheese (1 to 2 oz)
  • 1/2 cup sliced water chestnuts, drained
  • 2 TBSP chopped red onion (optional)
  • 4 TBSP (about 2 slices) crumbled crisp cooked bacon (optional)
Directions:

In a small bowl, stir together mayonnaise dressing, Splenda and vinegar. In a salad bowl combine broccoli, carrot, cheese, water chestnuts and, if desired, onion. Pour dressing over broccoli mixture and toss to coat. Sprinkle with bacon, if desired. Cover and chill for at least an hour before serving.



Corn and Clam Chowder

Ingredients Needed:
  • 3 slices bacon, diced (salt bacon is best)
  • 1 cup chopped onion
  • 3 cups diced frozen hash brown potatoes, thawed
  • 1 15 oz can whole kernel corn, drained
  • 1 8 oz bottle clam juice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cans (approximately 7 ounces each) minced clams, undrained
  • 3 TBSP flour 
  • 2 cups half-and-half
  • 1 cup milk
Directions:

Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; saute until translucent. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes. Stir in crisp bacon and serve at once.



Pasta Spring Vegetable Salad

Ingredients Needed:
  • 1 1 lb package medium pasta shells
  • 1 lb fresh asparagus, cut into 1" pieces
  • 1 16 oz pkg frozen baby peas 
  • 1 orange bell pepper, seeded and chopped
  • 1 cup mayonnaise
  • 1 8 oz container lemon yogurt
  • 2 TBSP lemon juice
  • 1/8 tsp white pepper
  • 1/2 tsp salt
Directions:

Bring a large pot of salted water to a boil over high heat. Add pasta shells and cook according to package directions, adding asparagus pieces during the last 4 minutes of cooking time. Meanwhile, place frozen peas in a colander in the sink. When pasta is tender and asparagus is crisp tender, drain into colander over peas. Drain well and add orange pepper. In large bowl, combine mayonnaise, lemon yogurt, lemon juice, pepper, and salt and mix with wire whisk to blend. Add pasta mixture and stir gently to coat. Cover and refrigerate for at least 2 hours before serving. This salad is great just like this. However, it can be turned into a main dish by adding ½ lb cooked and cooled shrimp, or diced ham, or diced chicken. 



Delicious Apple Salad

Ingredients Needed:
  • 2 red delicious apples
  • 2 Granny Smith apples (or use just about any kind of apple you want to use)
  • 3 Milky Way candy bars, chopped
  • 2 8 oz. pkg cream cheese
  • 1/2 cup sugar
  • 8 oz. Cool Whip
  • 1 cup chopped nuts
Directions:

Cut apples in bite sized pieces. Beat cream cheese and sugar. Then add Cool Whip and beat again. Add apples, chopped candy bars and nuts. Chill and enjoy!!!! Sharon says this is better to make, chill and serve. If allowed to stand overnight the sauce gets runny. So just go ahead and eat it without waiting.



Easy Creamy Broccoli Soup

Ingredients Needed:
  • 1/4 cup chopped onion
  • 1 TBSP butter or margarine
  • 1 TBSP flour
  • 2 cups milk
  • 4 oz (1/2 of 8oz pkg) Philadelphia cream cheese, cubed
  • 8oz. (1/2lb) Velveeta or Cheezy Does It ,cut up
  • 1 10oz pkg frozen chopped broccoli, cooked, drained
  • Salt and pepper to taste
Directions:

Cook and stir onion in butter in 2-quart saucepan on medium-high heat until tender. Reduce heat to medium. Add milk and cream cheese; cook until cream cheese is melted, stirring frequently. Stir in remaining ingredients; cook until heated through, stirring occasionally. Makes 6 servings, 3/4 cup each.



Pineapple Coleslaw

Ingredients Needed:
  • 2 to 3 cups coleslaw mix
  • 1 small can crushed pineapple, drained
  • 1/2 cup shredded carrot
  • 3 medium radishes, shredded
  • 1/4 tsp celery seed
  • 1/3 cup mayonnaise
Directions:

Toss first five ingredients to mix. Add mayonnaise and toss to coat vegetables completely. Cover and refrigerate at least an hour before serving.



Chicken Noodle Vegetable Bake

Ingredients Needed:
  • 1 pkg. Kraft egg noodle and chicken dinner
  • 1/2 cup plus 1 tbsp. milk
  • 2 eggs beaten
  • 1 (10 0z) pkg, frozen chopped broccoli
  • 1/4 cup onion, finely chopped
  • Salt and pepper to taste
  • Grated cheddar cheese
Directions:

Follow directions on package to cook dinner. Add remaining ingredients except cheese. Mix well. place into greased casserole dish. Sprinkle with cheese. Cover and bak at 350 degrees for about 40 minutes.



Biscuits

Ingredients Needed:
  • 2 cups self rising flour
  • 1/2 cup Crisco oil
  • 1 cup buttermilk
Directions:

Place flour in a bowl; add oil and buttermilk. Mix well. Roll dough out on a lightly floured surface. Cut biscuits with biscuit cutter. Place on baking sheet; pat tops down. Bake at 400 degrees for 10-15 minutes. Makes 10 to 12 biscuits.



Clown Soup with Hot Dogs

Ingredients Needed:
  • 1 small onion, chopped fine
  • 1/2 cup bell pepper, chopped
  • 1 TBSP cooking oil
  • 4 to 6 hot dogs, halved lengthwise and cut into ½ inch pieces
  • 1 15 1/2 oz cans light red kidney beans, rinsed and drained
  • 2 11 1/2 oz cans condensed bean and bacon soup, undiluted
  • 2 1/2 cups water
  • Salt and pepper to taste (be careful on the salt)
Directions:

In a heavy pan, heat the oil to medium hot and saute the onion and bell pepper until onion is translucent. Stir in hot dogs and cook until lightly browned. Stir in remaining ingredients and bring to a boil. Reduce heat and cook about 5 minutes. Serve with some Parmesan cheese to sprinkle on.



Chicken and Green Rice Casserole

Ingredients Needed:
  • 3 cups cooked rice
  • 1/3 cup fresh parsley, chopped
  • 1 10 oz pkg frozen chopped broccoli
  • 1 can cream mushroom soup
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 cup celery, chopped
  • 2 cups cooked chicken breast, cubed
  • 1 cup hot pepper cheese, grated
  • 2 TBSP butter
Directions:

Saute onion, celery, parsley and bell peppers in butter in a heavy skillet until onion is translucent. Stir all remaining ingredients and pour into a 9x13"casserole dish which has been sprayed with cooking oil spray. Bake in a 350 deg oven about 25 to 30 minutes or until brown and bubbly.



The Easiest Coffee Cake Ever

Ingredients Needed:
  • 1 box yellow butter cake mix
  • 1 pkg. new instant vanilla pudding 
  • 1/2 cup cooking oil 
  • 1 cup sour cream 
  • 4 eggs 
  • Mixture of cinnamon and sugar
Directions:

Mix dry mixes (cake mix and vanilla pudding); add oil and sour cream and blend together. Add eggs one at a time. Spray Bundt pan with baking spray and sprinkle Bundt pan with cinnamon sugar. Add batter and sprinkle top of cake with cinnamon sugar. Bake at 350 degrees for 45-50 minutes. Let cool in pan 10 minutes. Turn out and sprinkle cake again with cinnamon sugar.



Strawberry Jello Salad

Ingredients Needed:
  • 2 .3 oz boxes sugar free strawberry Jello
  • 1 cup boiling water
  • 1 cup cold water
  • 3 medium bananas, chunky smashed
  • 1 cup crushed pineapple, drained
  • 16 oz strawberries, slices
  • 1 cup pecans, chopped
  • 1 cup sour cream
  • 1 carton lite cool whip
  • Sliced strawberries to garnish
Directions:

Add the 2 boxes of Jello to the boiling water. Stir until dissolved. Stir in cold water. Set aside. Meanwhile smash bananas, drain the pineapple, slice the strawberries, and chop the nuts. Add to the jello. In a glass square dish sprayed lightly with cooking oil spray, pour half the fruit and jello into dish. Refrigerate for about 20 minutes or until firm. Do not refrigerate the other half, just set aside. Spread the 1 cup sour cream; (lightly sweeten sour cream with splenda) over the mixture, then pour the rest of the mixture over that. Refigerate for at least two hours. Serve with cool whip and a few slices of strawberries on top.


Quick and Easy Strawberry Delight

Ingredients Needed:
  • 1 12 oz pkg whipped topping
  • 1 8 oz pkg strawberry gelatin
  • 1 can crushed pineapple, drained
Directions:

Mix the strawberry gelatin (the powder, do not make it up) in the whipped topping and stir until blended. Add drained pineapple and mix well. Refrigerate for 2 hours. Scoop it into your dish with an ice cream scoop. Garnish with a slice of strawberry and mint leaves.



Peachy Matzo Kugel

Ingredients Needed:
  • 8 matzos, broken into pieces
  • 3 cups boiling water
  • 7 eggs
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 1 tsp cinnamon
  • 3/4 cup currants
  • 1 can peach pie filling
  • 2 TBSP sugar
  • 1/2 tsp cinnamon
Directions:

Preheat oven to 350 deg. Place matzos in a colander and slowly pour water over. Let drain and set aside. In large bowl, combine eggs, 3/4 cup sugar, and salt and beat until foamy. Stir in melted butter, 1 tsp. cinnamon, and currants and mix well. Stir in drained matzos. Spray a 9x13" baking dish with nonstick cooking spray and pour in matzo mixture. Spoon peach pie filling over matzo mixture. In small bowl, combine 2 TBSP sugar and 1/2 tsp cinnamon and sprinkle over top of casserole. Bake for 55-65 minutes until brown and set.



Berries with Lemon Cream


Ingredients Needed:
  • 4 ounces reduced-fat cream cheese (Neufchatel)
  • 3/4 cup low-fat lemon yogurt
  • 1 tsp honey
  • 2 tsp freshly grated lemon zest
  • 2 cups fresh berries (blueberries are great, strawberries are super, raspberries are ok)
Directions:

Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest. Layer the lemon cream and berries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
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