August Fun

1 c. butter, softened
1 Tbsp. sour cream
1/3 c. plus 1/2 c. sugar, divided
1 egg
2 1/4 c. flour
1 tsp. ground cinnamon
3 Granny Smith apples, cored, peeled, sliced thin
1/2 c. chopped pecans
2 Tbsp. sugar
1/2 tsp. ground cinnamon
In large bowl beat butter and 1/3 cup sugar until creamy. Beat in sour cream and egg. Stir in flour until soft dough forms. Spoon half the dough into bottom of cooking spray-coated 9-inch x 13-inch baking dish and gently press down. In large bowl combine apples, remaining 1/2 cup sugar and 1 teaspoon cinnamon, mix until evenly coated. Evenly place apples on dough, then cover with remaining dough. In small bowl combine pecans, sugar and cinnamon. Sprinkle on top of dough. Bake 40-45 minutes or until golden brown. Let cool completely. Cut into bars.

This recipe was in a couple weeks ago, but we’re repeating it because the ingredients were listed incorrectly and created some confusion.

1 c. fresh blueberries or cut-up fresh strawberries
1 ripe banana
1 c. Cheerios or other low-sugar cereal such as Wheaties
6 oz. nonfat or lowfat vanilla yogurt
Wash berries. Peel banana and slice longways, then cut each slice in half. Divide yogurt between two cereal bowls, making a rounded mound. Sprinkle cereal on yogurt. Place a banana quarter on either side of yogurt mound. Sprinkle fruit over cereal. Serves two.

1 (16 oz.) can garbanzo beans, rinsed, drained
1 c. halved cherry tomatoes
1 (2.25 oz) can sliced black olives, drained*
2 green onions, chopped
1/4 c. Italian salad dressing
4 large lettuce leaves
1/4 c. crumbled Feta or Parmesan cheese
*1/2 c. chopped green pepper may be substituted
In medium bowl combine beans, tomatoes, olives, green onions and dressing; mix well. Spoon salad onto four lettuce-lined plates; top with cheese.

4 c. blueberries
3 1/2 c. sugar
Zest and juice of 1 lemon
In medium saucepan over medium heat combine berries, sugar, zest and juice, stirring well and mashing about 1/4 of the berries. Continue to cook about 45 minutes until thickened. Pour into clean canning jars and seal. Process in boiling water 20 minutes.

4 c. fresh blueberries
3 c. sugar
1/2 tsp. salt
1 Tbsp. lemon juice
In large pot combine all ingredients. Using potato masher or wooden spoon smash the berries. Cook blueberry mixture over medium heat 30-35 minutes, or until thickened. Let cool, then pour into glass bowl or jars, cover and refrigerate overnight. Store in refrigerator or freeze. Makes four cups.


4 (1 lb.) cans Great Northern or navy beans, drained
2 3/4 c. mild BBQ sauce
1 1/4 c. dry bread crumbs
1/2 tsp. liquid smoke
1 lb. cooked ham, pork or smoked turkey, diced
1 large green bell pepper, finely chopped
1 large onion, finely chopped
1 c. (4 oz.) shredded Cheddar cheese
3 Tbsp. crumbled cooked bacon (optional)
In large bowl combine beans, barbecue sauce, bread crumbs, diced meat, green pepper, onion and liquid smoke. Put mixture into greased 9-inch by 13-inch baking dish. Top with cheese and bacon. Bake 35-40 minutes. Serves eight.

2 skinless and boneless chicken breasts
1/3 c. margarine or butter, melted
1/2 small can fried onion rings, crushed
Pepper to taste
Dredge chicken in margarine, then in crushed onion rings. Place on greased baking pan and bake in 350° oven for 45 minutes or until tender. (You can redip the chicken in butter and coat chicken a second time if desired. To cut down on the butter or margarine, use plain yogurt. Serves two.

1 tsp. onion powder
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. salt1 tsp. olive oil
1 lb. boneless, skinless chicken breasts
3/4 c. green grape halves
3/4 c. red grape halves
2/3 c. chopped celery
1/2 c. sliced red onion
1/4 c. low-fat mayonnaise
1 Tbsp. red wine vinegar
1 Tbsp. orange juice
1/4 c. chopped walnuts, toasted
1/4 tsp. salt
Mix onion powder, paprika, chili powder and 1/2 teaspoon salt in small bowl. Sprinkle the mixture over both sides of the chicken. Heat olive oil in cast iron skillet over medium-high heat. Saute chicken in hot oil for two minutes per side or until brown. Bake at 350° for 10 minutes. Remove chicken to a platter and chill. Cut into bite-size pieces. Combine grapes, celery and onion in bowl and mix well. Stir in mayonnaise, vinegar, orange juice and 1/4 teaspoon salt. Add chicken and mix well. Sprinkle with walnuts. Chill, covered, until serving time.

1 pineapple, peeled, cored, cubed
1 quart hulled strawberries
1/2 c. blueberries
1/2 c. raspberries
2 c. orange juice
1 (11 oz.) can mandarin oranges, drained
1/4 c. cream sherry
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/2 c. sugar
Combine fruits in large bowl. Combine remaining ingredients, stirring until sugar dissolves. Pour sherry mixture over fruit mixture, tossing lightly. Cover and chill two – three hours. 10 servings