Cheryle Finley's Cooking Recipes
Every Tuesday on the Morning Storm

September 11 , 2007 Recipe
QUICK CRESCENT TACO PIE
1 1/4 pounds ground beef
1 envelope taco seasoning mix
1/2 cup water
1/2 cup chunky salsa
1 can refrigerated crescent rolls
1 1/2 cups crushed corn chips, divided
1 cup (8 ounces) sour cream
6 slices American cheese
Shredded lettuce
Sliced ripe olives
Diced fresh tomatoes
Brown beef in large skillet; drain. Add seasoning mix, water and salsa; simmer for 5 minutes. Unroll crescent roll dough and place in 10-inch pie plate to form crust; press edges together at seams. Sprinkle 1 cup of corn chips over crust. Spoon meat mixture over chips. Spread sour cream on top. Cover with cheese slices; sprinkle with remaining corn chips. Bake for 20 minutes at 375 degrees or until crust is golden brown. Sprinkle with lettuce, olives and tomatoes. Yields 6 to 8 servings. Source: Country Woman

September 4 , 2007 Recipe
HAM AND POTATO FRITTATA
3 tablespoons butter, divided
1 pound red potatoes, cooked and sliced
2 cups fully cooked ham, diced
1 1/2 cups fresh mushrooms, thinly sliced
1 cup onion, thinly sliced
1 sweet red pepper, cut into thin strips
2 teaspoons minced fresh garlic
1 tablespoon olive or vegetable oil
1/2 cup minced fresh parsley or basil
8 eggs
Salt and pepper to taste
1 1/2 cups (6 ounces) shredded cheddar or Swiss cheese
In large cast-iron or other ovenproof skillet, melt 2 tablespoons butter. Brown potatoes over medium-high heat. Remove and set aside. In same skillet, melt the remaining butter; saute' ham, mushrooms, onion, red pepper and garlic over medium-high heat until vegetables are tender. Remove and set aside. Wipe skillet clean. Heat oil over medium-low heat. Add potatoes, ham/vegetable mixture and parsley or basil. In a bowl, beat eggs, salt and pepper. Pour into skillet; cover and cook for 10 to 15 minutes or until eggs are nearly set. Preheat broiler; place uncovered skillet 6 inches from heat for 2 minutes or until eggs are set. Sprinkle with cheese and broil until melted. Cut into wedges to serve. Yields 6 servings. Source: Country Woman

August 28 , 2007 Recipe
SCONES
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
3/4 cup shortening or butter
1 cup milk
3/4 cup Craisins
Sugar cubes
Whipping cream (optional)
Mix dry ingredients gently. Cut in shortening or butter just until mixture looks like coarse crumbs. Make a well in the center; add 1 cup milk. Mix just until combined then fold in Craisins by hand. Roll out to 1/2-inch thickness and cut out, using either a biscuit cutter or a large cookie cutter. Place on greased cookie sheet. Dip sugar cubes in orange juice and press in middle of scones. Bake at 400 degrees for 14 to 18 minutes. Optional: You can brush the tops with whipping cream before adding the sugar cubes. Source: Deb Freeman

August 21 , 2007 Recipe
CHICKEN TACOS
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano, crumbled
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon vegetable oil
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
3 tablespoons water
8 taco shells, warmed according to package directions
Shredded lettuce
Chopped tomatoes
Shredded Cheddar or Mexican blend cheese
Salsa
Light sour cream
Heat oil in nonstick skillet over medium heat. Add chicken and spices and stir to combine. Stir in water and cook, covered, for 3 minutes, stirring frequently. The chicken should be hot and the spices fragrant. Divide the filling among the taco shells. Top with remaining ingredients. Serve immediately. Yields 4 servings. Can use flour tortillas instead of taco shells. Source: Rotisserie Chickens To The Rescue.

August 21 , 2007 Recipe
COOL CUCUMBER AND LIME JELL-O SALAD
1 (3 ounce) package lime gelatin
1/2 teaspoon salt
1/2 cup boiling water
1 cup mayonnaise
1 cup cottage cheese
1 small onion, grated
2 medium cucumbers, peeled, seeded and shredded
Pat cucumbers dry. In a bowl, combine gelatin and salt with boiling water. Add mayonnaise and cottage cheese. Add onion and cucumber. Oil a 5 cup mold. (If not molding, no need to oil the bowl. Pour salad into mold and chill until set. Source: Gloria Park

August 14 , 2007 Recipe
SCONES
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
3/4 cup shortening or butter
1 cup milk
3/4 cup Craisins
Sugar cubes
Whipping cream (optional)
Mix dry ingredients gently. Cut in shortening or butter just until mixture looks like coarse crumbs. Make a well in the center; add 1 cup milk. Mix just until combined then fold in Craisins by hand. Roll out to 1/2-inch thickness and cut out, using either a biscuit cutter or a large cookie cutter. Place on greased cookie sheet. Dip sugar cubes in orange juice and press in middle of scones. Bake at 400 degrees for 14 to 18 minutes. Optional: You can brush the tops with whipping cream before adding the sugar cubes. Source: Deb Freeman

August 7 , 2007 Recipe
MEXICAN LASAGNA
1 pound ground chuck
1 jar (12 ounces) chunky salsa
6 corn tortillas (10 inches each)
1 can (16 ounces) refried beans
1 cup reduced-fat sour cream
1 package (8 ounces) shredded Mexican-style four-cheese blend
Chopped fresh tomato and scallions (optional)
Preheat oven to 400 degrees. Mist large skillet with cooking spray and place over medium-high heat. Crumble in the ground chuck and cook until cooked through. Stir in 1/2 cup salsa. Set mixture aside. Spread the remaining salsa in the bottom of a 10-inch glass pie pan. Top with 3 tortillas. Spread half the beans over the tortillas, then half the meat mixture, then 1/2 cup sour cream, then 1 cup cheese. Top with remaining 3 tortillas and repeat the layers, ending with all but 1/4 cup of the remaining cheese. Cover loosely with foil. Baked until hot throughout and cheese has melted, 20 to 25 minutes. Remove from oven; let rest 5 minutes then cut into wedges or spoon servings onto plates. Garnish with remaining cheese, tomatoes and scallions. Serves 6 to 8 minutes. Source: Dinner Doctor

July 31, 2007 Recipe
BUTTERMILK MACARONI AND CHEESE
6 eggs
3 1/4 cups shredded cheddar cheese
2 1/2 cups buttermilk
1/2 cup melted butter
1 teaspoon salt
1 (7 ounce package) elbow macaroni, cooked and drained
In a large bowl, beat eggs and stir in cheese, buttermilk, butter and salt. Add macaroni: mix well. Pour into greased 9 x 13-inch baking dish. Bake uncovered at 350 degrees for 45 to 50 minutes. Source: Gloria Park

July 24, 2007 Recipe
COCONUT CUSTARD BLENDER PIE
Put in blender in order given:
2 cups milk
4 eggs
1 teaspoon vanilla
1/2 cup Bisquick (regular or low fat)
1/2 cup sugar
3 tablespoons soft margarine
1 cup flaked coconut
Pulse blender on and off 2 or 3 times to thoroughly mix. Pour into greased pie pan and bake at 400 degrees for 30 minutes. Source: Gloria Park

July 17, 2007 Recipe
MY MONTE CRISTOS
2 eggs
A splash of milk
A pinch of ground nutmeg
Coarse salt and black pepper to taste
1 loaf sliced English muffin bread or old-fashioned white
1/2 pound honey toasted turkey breast
1 Granny Smith apple, washed and sliced very thin
1 brick smoked cheddar cheese (1/3 pound minimum) cut into thin slices
A pat of butter
Heat a nonstick griddle or large frying pan to medium high. Mix eggs with milk, nutmeg, salt and pepper. Assemble four sandwiches by topping a slice of bread with a slice of turkey, a slice or two of apple and a thin layer of cheese. Put top slices of bread in place and press down lightly on each sandwich. Melt butter on griddle or in skillet. Quickly coat each sandwich by turning it in egg batter. Drop sandwiches directly on griddle, placing them as close together as possible. Cook all four sandwiches at once if possible. Flip after 4 or 5 minutes. The other side will brown more quickly, in a minute or two. Remove from heat and quarter each sandwich from corner to corner. Yields 4 sandwiches. Source: Rachael Ray’s 30-Minute Meals.

July 10, 2007 Recipe
CHOCOLATE-ALMOND-COCONUT BARS
Crust:
1 plain devil’s food cake mix
1 cup (2 sticks) butter, melted
1 large egg
1/2 teaspoon pure almond extract
Topping:
2 large eggs
1 1/2 cups frozen unsweetened grated coconut, thawed
1 cup (6 ounces) semisweet chocolate chips
Preheat oven to 350 degrees. Blend cake mix, melted butter, egg and extract on low in large mixing bowl. Using a rubber spatula, spread the batter evenly over the bottom of 9x13-inch ungreased pan. Set aside. For topping, place eggs in medium-sized bowl. Beat with fork until lemon colored. Fold in the coconut until well distributed. Pour mixture over crust, using spatula to spread evenly. Sprinkle chocolate chips evenly on top. Bake 25 to 30 minutes, until coconut mixture is set. Cool completely on wire rack, 1 hour. Yields 24 bars. Source: The Cake Mix Doctor

June 26, 2007 Recipe
SLOPPY CHICKEN
1 (28 ounces) can boneless chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 (15 ounce) can chicken broth
1 stack butter crackers, crushed
Combine all ingredients in slow cooker. Cover and cook on low for 5 to 6 hours, stirring occasionally. Yields 4 to 6 servings.

June 19, 2007 Recipes
OATMEAL CARMELITAS
Crust
2 cups flour
2 cups quick-cooking oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine or butter, softened
Filling
1 cup caramel ice cream topping
3 tablespoons flour
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (optional)
Heat oven to 350 degrees. Grease 9 x 13-inch pan. In large bowl, blend all crust ingredients at low speed until crumbly. Press 3 cups of mixture into pan. Reserve remaining topping. Bake for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour. Remove crust from oven and sprinkle with chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Bake for 18 to 22 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours until filling is set. Cut into bars. Yields 36 bars. Source: Pillsbury Best of the Bake-Off.

BROCCOLI WITH GARLIC AND PARMESAN
1 cup water
2 cloves garlic, split
1 (1 1/2 pound) bunch broccoli
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons Parmesan cheese, grated
Combine water and garlic in large saucepan; bring to boil. Cover; reduce heat and simmer 5 minutes. Trim off large leaves and tough ends of lower broccoli stalks. Wash broccoli thoroughly and separate into spears. Add broccoli and salt to garlic mixture; cover and simmer 20 minutes or until tender. Drain well; transfer broccoli to serving dish. Sprinkle with lemon juice and Parmesan cheese before serving. Yields 6 servings. Source: Cooking Light

June 12, 2007 Recipe
SALMON CHEESE CASSEROLE
1 (14 3/4 ounces) can salmon with liquid
1 (4 ounces) can mushrooms, drained
1 1/2 cups bread crumbs
2 eggs, beaten
1 cup grated cheese
1 tablespoon lemon juice
1 tablespoon minced onion
Flake salmon in bowl, removing bones. Stir in remaining ingredients. Pour into lightly greased slow cooker. Cover and cook on low for 3 to 4 hours. Yields 6 servings. Source: Fix-It and Forget-It Cookbook.

June 5 , 2007 Recipe
DOROTHY'S SWEET POTATOES
6 cups water
2 pounds sweet potatoes, peeled and cut into 1/2 inch slices lengthwise
1/3 cup honey mustard
2 tablespoons olive oil
2 tablespoons melted butter
1 tablespoon fresh rosemary leaves, minced Salt and pepper to taste In a large pot, boil the water and drop in the sweet potato slices; boil for 2 to 3 minutes. Drain and pat dry. Combine the mustard, olive oil, butter, and rosemary in a medium bowl. Mix well and brush on both sides of the sweet potato slices. Reserve the remainder of the mix for basting.
Grill the slices on an oiled rack over medium-high heat for 5 minutes or until fork-tender, turning and basting often with the liquid. Remove from heat, lightly salt and pepper each side. Serves 4 to 6. Source: Grilling America

May 29, 2007 Recipe
SNACKWELL’S TIRAMISU
1 (8 ounce) package fat free cream cheese, softened
1/2 cup brewed coffee, cooled, divided1 tablespoon powdered sugar
½ teaspoon vanilla
1 (8 ounce) tub whipped topping, thawed, divided
10 Snackwell’s sugar free shortbread cookies, divided
Beat cream cheese, 1/4 cup coffee, sugar and vanilla in medium bowl on medium speed until well blended. Gently stir in 2 cups of whipped topping. Spoon about 1 cup of the cream cheese mixture onto bottom of 1-quart bowl. Dip 5 cookies in remaining coffee for 5 seconds; evenly arrange on cream cheese layer in bowl. Repeat layers once. Cover with remaining cream cheese mixture and remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Yields 8 servings.

May 22, 2007 Recipe
TOMATO PIZZA SAUCE
2 large tomatoes, peeled, seeded and quartered
1 cup canned tomato sauce
1/4 cup canned tomato paste
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1 teaspoon sugar
Salt and pepper
Coarsely chop tomatoes; add remaining ingredients and mix well. Yields 2 cups.