Ingredients:
3 large eggs
1/2 stick of butter, melted
2 cups sugar
1 1/2 T flour
1/4 c of cocoa
1/8 c shredded coconut
1/2 c pecans, chopped
1/2 large can evaporated milk
1/2 T vanilla
2 oreo crusts
Mix dry ingredients. Add wet ingredients and mix well. Divide evenly between crusts. Bake at 325 degrees for 50-60 minutes. Let cool for 10-15 minutes. This is really good with a little vanilla ice cream.
Pralines
2 cups granulated sugar
3/4 cup buttermilk
1/3 cup heavy cream
1 teaspoon baking soda
3 tablespoons butter
1½ teaspoons vanilla
1 cup pecans, roughly chopped (you can also use almonds, walnuts or your nut of choice—or a combination)
WHAT TO DO:
Mix sugar, buttermilk, cream and baking soda in a heavy, medium-size saucepan. Cook over medium-low heat, stirring occasionally to keep mixture from burning as it thickens. When a candy thermometer placed in the mixture reaches 236 degrees, remove saucepan from heat and stir with a wooden spoon or heatproof spatula. Add vanilla and butter and beat until thick and creamy. Quickly add a cup of chopped nuts and return pan to low heat to keep the mixture from seizing up. Using a spoon, drop small cookie-size portions onto a baking sheet lined with wax paper. Allow to cool completely. Wrap each praline in plastic. found in wsj
Philly Mushroom Sandwich
2 teaspoons Extra-virgin olive oil
1 Medium onion, sliced
4 mushrooms (Large portobello mushrooms, stems and gills removed (see Tip), sliced work great)
1 Large red bell pepper, thinly sliced
2 tablespoons Minced fresh oregano or 2 teaspoons dried
1/2 teaspoon Freshly ground pepper
1 tablespoon All-purpose flour
1/4 cup Vegetable broth or reduced-sodium chicken broth
1 tablespoon Reduced-sodium soy sauce
3 ounces Thinly sliced reduced-fat provolone cheese
4 Whole-wheat buns, split and toasted
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Tip: If using portobello mushrooms--The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
1 Medium onion, sliced
4 mushrooms (Large portobello mushrooms, stems and gills removed (see Tip), sliced work great)
1 Large red bell pepper, thinly sliced
2 tablespoons Minced fresh oregano or 2 teaspoons dried
1/2 teaspoon Freshly ground pepper
1 tablespoon All-purpose flour
1/4 cup Vegetable broth or reduced-sodium chicken broth
1 tablespoon Reduced-sodium soy sauce
3 ounces Thinly sliced reduced-fat provolone cheese
4 Whole-wheat buns, split and toasted
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Cook's Notes
Tip: If using portobello mushrooms--The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
Chicken Parmesan Sub
1/2 cup All-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon Freshly ground pepper
1 pound Boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons Extra-virgin olive oil, divided
2 6-ounce Bags baby spinach
1 cup Spaghetti sauce
1/4 cup Grated Parmesan cheese
1/2 cup Shredded part-skim mozzarella
4 Soft whole-wheat sandwich rolls, toasted
2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls
1/2 teaspoon Kosher salt
1/2 teaspoon Freshly ground pepper
1 pound Boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons Extra-virgin olive oil, divided
2 6-ounce Bags baby spinach
1 cup Spaghetti sauce
1/4 cup Grated Parmesan cheese
1/2 cup Shredded part-skim mozzarella
4 Soft whole-wheat sandwich rolls, toasted
Preparation
1. Position oven rack in top position; preheat broiler.2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls
Recent Earthquake Activity
Check out the follosing us gov earthquake sites. Hard to believe that there are that many earthquakes everyday in the world.
1. U. S. gov earthquake site
2. Earthquake Activity
1. U. S. gov earthquake site
2. Earthquake Activity
Prepare for Earthquakes
American Red Cross planners offer simple tips for residents to prepare for earthquakes:
1. Learn fire evacuation and earthquake plans for all of the buildings you occupy on a regular basis.
4. Keep a flashlight and study shoes by each person's bed.
5. Keep and maintain an emergency supplies kit in an easy-to-access location.
6. Make sure your home is securely anchored to its foundation.
7. Bolt and brace water heaters and gas appliances to wall studs. Bolt bookcases, china cabinets, and other tall pieces of furniture to wall studs. Brace overhead light fixtures.
8. Hand heavy items, such as pictures and mirrors, away from beds, couches and anywhere people sleep or sit.
9. Install strong latches or bolts on cabinets. Place large or heavy items in the cabinets closest to the floor.
10. Learn how to shut off the gas valves in your home, and keep a wrench handy for use.
11. Learn about your area's seismic building standards and land use codes before you start construction.
12. Designate an out-of-area contact, because local lines can be difficult to access during a disaster. In the aftermath of a disaster, family members can call the contact person from out of the area to report on their status and to check on others. A text message from a wireless communication device often works if a cellular signal is not strong enough to make a voice call.
1. Learn fire evacuation and earthquake plans for all of the buildings you occupy on a regular basis.
2. Select safe places in each room of your home, workplace or school. The safe place could be under a piece of furniture, or against an interior wall away from windows, bookcases or tall furniture.
3. Practice drop, cover and hold on in each safe place. If you do not have study furniture to hold on to, sit on the floor next to an interior wall and cover your head and neck with your arms.4. Keep a flashlight and study shoes by each person's bed.
5. Keep and maintain an emergency supplies kit in an easy-to-access location.
6. Make sure your home is securely anchored to its foundation.
7. Bolt and brace water heaters and gas appliances to wall studs. Bolt bookcases, china cabinets, and other tall pieces of furniture to wall studs. Brace overhead light fixtures.
8. Hand heavy items, such as pictures and mirrors, away from beds, couches and anywhere people sleep or sit.
9. Install strong latches or bolts on cabinets. Place large or heavy items in the cabinets closest to the floor.
10. Learn how to shut off the gas valves in your home, and keep a wrench handy for use.
11. Learn about your area's seismic building standards and land use codes before you start construction.
12. Designate an out-of-area contact, because local lines can be difficult to access during a disaster. In the aftermath of a disaster, family members can call the contact person from out of the area to report on their status and to check on others. A text message from a wireless communication device often works if a cellular signal is not strong enough to make a voice call.
Freezer Meals 2/24/2011
We put together x 3
Dump Teriyaki Chicken
Dump Honey Sesame Chicken
Dump Russian Chicken
Spaghetti Sauce using 2 #10 cans
Stuffed Cabbage Rolls
I'll give a report when we take out of the freezer to eat. The chicken recipes were quick and easy to put together. The spaghetti sauce was easy. The stuffed cabbage a little more time consuming
Dump Teriyaki Chicken
Dump Honey Sesame Chicken
Dump Russian Chicken
Spaghetti Sauce using 2 #10 cans
Stuffed Cabbage Rolls
I'll give a report when we take out of the freezer to eat. The chicken recipes were quick and easy to put together. The spaghetti sauce was easy. The stuffed cabbage a little more time consuming
Lasagna Roll Ups
4 c. homemade spaghetti sauce (or) ½ lb. ground turkey
2 garlic cloves, minced
1 (32 oz.) jar spaghetti sauce
2 t. dried Italian seasoning
In a large skillet brown turkey and garlic; drain if necessary. Stir in remaining ingredeints; simmer about 15 minutes, stirring occasionally.
2 garlic cloves, minced
1 (32 oz.) jar spaghetti sauce
2 t. dried Italian seasoning
In a large skillet brown turkey and garlic; drain if necessary. Stir in remaining ingredeints; simmer about 15 minutes, stirring occasionally.
Filling:
1 c. cottage cheese or lowfat part-skim ricotta cheese
8 uncooked lasagna noodles
1/2 c. shredded carrot
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites or 1 egg
1/4 tsp. salt
1/2 c. mozzarella cheese
1 c. cottage cheese or lowfat part-skim ricotta cheese
8 uncooked lasagna noodles
1/2 c. shredded carrot
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites or 1 egg
1/4 tsp. salt
1/2 c. mozzarella cheese
Topping
4 oz. (1 c.) shredded lowfat part skim mozzarella cheese
Heat oven to 350 degrees. Cook lasagna noodles as directed on package. (not too done or they'll fall apart). Drain, rinse with hot water. Separate and lay out on sprayed cookie sheets.
In a small bowl, combine cottage cheese or ricotta cheese, carrot, spinach, egg or egg whites, salt and moz. cheese; mix well. Spread each cooked lasagna noodle with generous (abt. 1/4 cup spinach filling) to within 1 inch of one of the short ends. Roll up firmly toward unfilled end.
Reserve 1 1/2 cups of sauce. Pour remaining sauce in ungreased 12 x 8 inch (2 quart) baking dish. Arrange roll ups seam-side down in sauce. Pour reserved sauce over roll ups. Cover; bake at 350 degrees for 30-40 minutes or until hot and bubbly. Sprinkle with mozzarella cheese. Bake uncovered an additional 3-5 minutes or until cheese is melted. Let stand 5 minutes before serving.
Crockpot Mixed Beans and Turkey Ham
http://savingdinner.com/news/beans1.html check out this link for tips on how to successfully cook dry beans
Serves 6
1 cup dry beans - mixed, your choice
Pre-soaked (see above for instructions)
3/4 cup carrots- Diced
3/4 cup celery – Diced
3/4 cup onion – Chopped
1 1/2 cups turkey ham Chopped
2 cans chicken broth (or veggie broth)
1 1/2 tablespoons parsley flakes
1/4 teaspoon thyme
1/2 teaspoon baking soda
Salt and pepper, to taste
Cook beans on high for four hours in crock pot (or until beans are tender). After beans are cooked, add remaining ingredients and cook 2-3 more hours until done. Add more water as needed.
Per serving: 223 Calories; 4g Total Fat; 21g Protein; 10g Fiber; 26g Carbohydrate; 33mg Cholesterol; 1026mg Sodium Food Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with cornbread and a big green salad.
VEGETARIANS: Skip the ham and you're there!
Serves 6
1 cup dry beans - mixed, your choice
Pre-soaked (see above for instructions)
3/4 cup carrots- Diced
3/4 cup celery – Diced
3/4 cup onion – Chopped
1 1/2 cups turkey ham Chopped
2 cans chicken broth (or veggie broth)
1 1/2 tablespoons parsley flakes
1/4 teaspoon thyme
1/2 teaspoon baking soda
Salt and pepper, to taste
Cook beans on high for four hours in crock pot (or until beans are tender). After beans are cooked, add remaining ingredients and cook 2-3 more hours until done. Add more water as needed.
Per serving: 223 Calories; 4g Total Fat; 21g Protein; 10g Fiber; 26g Carbohydrate; 33mg Cholesterol; 1026mg Sodium Food Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with cornbread and a big green salad.
VEGETARIANS: Skip the ham and you're there!
Stuffed Cabbage Rolls (Can be a freezer meal)
1 head cabbage
filling:
8 mushrooms, sliced
1 3/4 cups ground beef
1/4 cup of ground pork or sausage
1 16 oz can tomatoes-drained and chopped
1 cup shredded carrot
1/4 cup chopped onion
2 minced garlic clove
Salt to taste
1/2 teaspoon basil
1/4 teaspoon rosemary
1/8 teaspoon pepper
Sauce:
1/3 cup chopped onion
2 tablespoons oil
1 15 ounce can tomato sauce
1 to 2 tablespoons brown sugar
2 teaspoons beef bullion granules
2 teaspoons cider vinegar
1/2 teaspoon basil
Cut the center core from the cabbage. Steam until leaves can be separated easily. Remove ten leaves and cut the rib from each leaf. Set aside. Saute the sliced mushrooms for the filling. Shred 2 cups of cabbage, add the rest of the filling ingredients and mix together. Spoon filling equally onto the center of each leaf. Fold in sides. Roll up and secure seam with wooden picks. Place cabbage rolls into a freezer bag seam side down. Saute onion in oil onion is tender. Stir in remaining sauce ingredients. Pour sauce into the bag over the cabbage rolls. Label and freeze. When thawed place in a baking dish at 350 degrees about 50 minutes.
filling:
8 mushrooms, sliced
1 3/4 cups ground beef
1/4 cup of ground pork or sausage
1 16 oz can tomatoes-drained and chopped
1 cup shredded carrot
1/4 cup chopped onion
2 minced garlic clove
Salt to taste
1/2 teaspoon basil
1/4 teaspoon rosemary
1/8 teaspoon pepper
Sauce:
1/3 cup chopped onion
2 tablespoons oil
1 15 ounce can tomato sauce
1 to 2 tablespoons brown sugar
2 teaspoons beef bullion granules
2 teaspoons cider vinegar
1/2 teaspoon basil
Cut the center core from the cabbage. Steam until leaves can be separated easily. Remove ten leaves and cut the rib from each leaf. Set aside. Saute the sliced mushrooms for the filling. Shred 2 cups of cabbage, add the rest of the filling ingredients and mix together. Spoon filling equally onto the center of each leaf. Fold in sides. Roll up and secure seam with wooden picks. Place cabbage rolls into a freezer bag seam side down. Saute onion in oil onion is tender. Stir in remaining sauce ingredients. Pour sauce into the bag over the cabbage rolls. Label and freeze. When thawed place in a baking dish at 350 degrees about 50 minutes.
Spaghetti Sauce (using #10 can crushed tomatoes--makes about 12 cups)
3 cloves garlic, minced or 1 t. garlic powder
1-2 Green or red peppers, diced (optional)
1 lb. ground beef, turkey, or chicken
1/4 to 1/2 lb. sausage or ground pork (optional)
1 can beef bouillon--14.5 oz. (I have used chicken broth when I didn't have any beef)
1 1/2 T. Dried Basil Leaves
1 1/2 T. Dried Oregano Leaves
1/4 - 1/2 t. ground pepper
2-3 T. sugar
1 1/2 T. Dried parsley or 3 T. finely chopped parsley
1 #10 can crushed tomatoes in rich puree
4 T. Parmesan (add just before taking off the heat)
salt to taste
(I use a large, stainless steel pan.) Saute onions and peppers until tender. Add garlic and parsley, briefly saute. Add ground meat and fry, stirring occasionally until it is well browned. Add seasonings and can of Broth. Boil and let liquid reduce just a little. Add crushed tomatoes. Stir to mix well. Bring to a boil, reduce heat, cover and simmer. You can eat it in about 30 minutes, but I like it best when it simmers for 2-3 hours. Stir sauce occasionally during cooking. (If dried onion and garlic powder are used, just fry the meat and add the rest of the ingredients.) If you have a large crock pot, you can cook this in the crock pot on low for 6 to 8 hours. You can also freeze this very easily when it is cooled.
Spaghetti Sauce Elisa
2 small cans tomato paste
3 cans water
2 T. minced onions, dried
2 T. parmesan cheese
1 T. sugar
1 ½ t. Italian Herb Seasoning
½ t. oregano
½ t. parsley
½ t. salt
½ t. garlic powder or 3 cloves of minced garlic
1/8 t. ground pepper
1 beef bouillon cube
1 lb. ground meat--seasoned and cooked (can use ground turkey, chicken breast, sausage, or hamburger)
Brown meat and add all other ingredients. Boil, then turn heat down to low. Cook on low for at least 30 minutes or put it all in the crock pot on low for 6 to 8 hours.
3 cans water
2 T. minced onions, dried
2 T. parmesan cheese
1 T. sugar
1 ½ t. Italian Herb Seasoning
½ t. oregano
½ t. parsley
½ t. salt
½ t. garlic powder or 3 cloves of minced garlic
1/8 t. ground pepper
1 beef bouillon cube
1 lb. ground meat--seasoned and cooked (can use ground turkey, chicken breast, sausage, or hamburger)
Brown meat and add all other ingredients. Boil, then turn heat down to low. Cook on low for at least 30 minutes or put it all in the crock pot on low for 6 to 8 hours.
Crock Pot Chow Mein-Elisa
Ingredients:
1 T oil
1 1/2 lb boneless, skinless chicken breasts
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery
1 can low sodium chicken broth
2 T sugar
1/3 c light soy sauce
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1 clove garlic, chopped
8 oz bean sprouts (I used canned)
8 oz water chestnuts, sliced
1/4 c cornstarch
1/2 c water
1/4 cup peanut butter (optional)
Heat oil in skillet and brown chicken on both sides. Put chicken pieces in crock pot and combine all ingredients except last 3. Stir, cover and cook on high 4 hours or low 6-8 hours. In a bown combine cornstarch and water. Stir into crock pot, and cook all for 15 more minutes. Boil chow mein noodles (1/2 package) in water and stir into chow mein when ready to serve. Stir in peanut butter if desired. Enjoy!
1 T oil
1 1/2 lb boneless, skinless chicken breasts
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery
1 can low sodium chicken broth
2 T sugar
1/3 c light soy sauce
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1 clove garlic, chopped
8 oz bean sprouts (I used canned)
8 oz water chestnuts, sliced
1/4 c cornstarch
1/2 c water
1/4 cup peanut butter (optional)
Heat oil in skillet and brown chicken on both sides. Put chicken pieces in crock pot and combine all ingredients except last 3. Stir, cover and cook on high 4 hours or low 6-8 hours. In a bown combine cornstarch and water. Stir into crock pot, and cook all for 15 more minutes. Boil chow mein noodles (1/2 package) in water and stir into chow mein when ready to serve. Stir in peanut butter if desired. Enjoy!
Veal Parmesan adapted from Weight Watchers Pantry to Plate
8 (2 oz.) thin-sliced veal cutlets
2 T. flour
1 egg, lightly beaten
1/3 c. seasoned bread crumbs
8 (2 oz) thin-sliced veal cutlets
3 cups spaghetti sauce
1/2 c. mozzarella cheese
2 T. grated Parmesan cheese
1. Preheat oven to 450 F. Spray a baking sheet with olive oil nonstick spray.
2. In a bowl, combine the flour and 1/4 t. salt. Put the egg in a separate bowl and the bread crumbs in a third bowl. Working one cutlet at a time, coat the veal with the flour mixture, dip into the egg to coat, and then dredge in the bread crumbs. Place the cutlets on the baking sheet and spray them lightly with olive oil nonstick spray. Bake until cooked through and lightly browned, 6-7 minutes. OR heat a little oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned.
3. Remove the cutlets from the oven or from the fry pan and top each with 3 T. of spaghetti sauce and 1 T. mozzarella cheese. Sprinkle with the Parmesan cheese. Turn oven down to 350 degrees F. and bake for 15-20 minutes. Serve over cooked spaghetti.
2 T. flour
1 egg, lightly beaten
1/3 c. seasoned bread crumbs
8 (2 oz) thin-sliced veal cutlets
3 cups spaghetti sauce
1/2 c. mozzarella cheese
2 T. grated Parmesan cheese
1. Preheat oven to 450 F. Spray a baking sheet with olive oil nonstick spray.
2. In a bowl, combine the flour and 1/4 t. salt. Put the egg in a separate bowl and the bread crumbs in a third bowl. Working one cutlet at a time, coat the veal with the flour mixture, dip into the egg to coat, and then dredge in the bread crumbs. Place the cutlets on the baking sheet and spray them lightly with olive oil nonstick spray. Bake until cooked through and lightly browned, 6-7 minutes. OR heat a little oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned.
3. Remove the cutlets from the oven or from the fry pan and top each with 3 T. of spaghetti sauce and 1 T. mozzarella cheese. Sprinkle with the Parmesan cheese. Turn oven down to 350 degrees F. and bake for 15-20 minutes. Serve over cooked spaghetti.
French Bread Pizza
1 loaf of French Bread or 1 12.5 oz. package English Muffins
1 1/2 c. Homemade Spaghetti Sauce or 1 (14 oz.) jar Spaghetti or Pizza Sauce
1 cup grated cheese (mozzarella, Parmesan, cheddar, or combination)
Pizza Toppings of your choice:
Cooked sausage, hamburger, ground turkey, ground chicken . . .
Canadian Bacon, Pepperoni
Red or Green Peppers, sliced
Diced onion
Fresh Basil
Olives
Pineapple Chunks
Sliced Mushrooms
Sliced Tomatoes
Heat oven to 400 degrees F.
Cut French bread lengthwise and scoop out some of the bread. Toast it for a few minutes and then spread spaghetti sauce over it or spread spaghetti sauce on toasted English muffins. Sprinkle with cheese, then add desired pizza toppings. Bake 8-12 minutes or until cheese is melted. Cook on a broiler pan or a baking stone for crispier crust. (English Muffin pizzas may not take as long to bake.)
1 1/2 c. Homemade Spaghetti Sauce or 1 (14 oz.) jar Spaghetti or Pizza Sauce
1 cup grated cheese (mozzarella, Parmesan, cheddar, or combination)
Pizza Toppings of your choice:
Cooked sausage, hamburger, ground turkey, ground chicken . . .
Canadian Bacon, Pepperoni
Red or Green Peppers, sliced
Diced onion
Fresh Basil
Olives
Pineapple Chunks
Sliced Mushrooms
Sliced Tomatoes
Heat oven to 400 degrees F.
Cut French bread lengthwise and scoop out some of the bread. Toast it for a few minutes and then spread spaghetti sauce over it or spread spaghetti sauce on toasted English muffins. Sprinkle with cheese, then add desired pizza toppings. Bake 8-12 minutes or until cheese is melted. Cook on a broiler pan or a baking stone for crispier crust. (English Muffin pizzas may not take as long to bake.)
Tortillas --whole wheat
4 c. flour (wheat, white, or a combination)
2 t. salt
1 t. baking powder
1/2 c. olive oil
1 1/2 c. boiling water
Whisk together flour, salt, and baking powder. Mix in oil. Stir in boiling water. The dough should be soft and pliable but not sticky or stiff. Adjust flour or water to get correct texture. After dough cools finish mixing it with your hands. Some oil lumps may remain. Roll dough out into a circle (or close to a circle). Grill the tortilla over medium-low heat on a griddle or in a dry pan. (no oil) When the tortilla bubbles up, flip it over and bake on the other side. Makes 7 or 8 tortillas. (Recipe can be doubled.) If you want it to be a pita, bake on a stone in a 400 degree oven.
2 t. salt
1 t. baking powder
1/2 c. olive oil
1 1/2 c. boiling water
Whisk together flour, salt, and baking powder. Mix in oil. Stir in boiling water. The dough should be soft and pliable but not sticky or stiff. Adjust flour or water to get correct texture. After dough cools finish mixing it with your hands. Some oil lumps may remain. Roll dough out into a circle (or close to a circle). Grill the tortilla over medium-low heat on a griddle or in a dry pan. (no oil) When the tortilla bubbles up, flip it over and bake on the other side. Makes 7 or 8 tortillas. (Recipe can be doubled.) If you want it to be a pita, bake on a stone in a 400 degree oven.
Potato Flake Rolls
1/2 c. powdered milk
2 T. instant yeast
1/2 c. butter or shortening
1/2 c. sugar
1 c. potato flakes
2 eggs
1 T. salt
abt. 8 c. Flour
3 c. hot water
Combine all ingredients except hot water. Mix together and add enough flour to make a soft dough. Knead for 5-6 minutes if using white flour and 10 minutes if using wheat flour. Let rise until double in size in a sprayed or greased bowl. Roll out for dinner rolls or cinnamon rolls. Let rise again. (abt 30 minutes). Bake at 350 degrees for 20 minutes.
Bottled Fruit Cake
1 qt fruit blended with juice
1 c. oil (or 1/2 c. oil and 1/2 c. applesauce)
2 c. sugar
4 c. flour
1 t. salt
1 t. nutmeg
4 t. baking powder
4 t. cinnamon
1 t. cloves
nuts, rainsins, coconut (optional)
Use fruit that has been sitting at room temperature. Sift dry ingredients and add to wet mixture. Bake in a sprayed 9 x 13 inch pan. Put 2 cups of batter into a separate sprayed bread loaf pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Frost with a powdered sugar and butter frosting.
1 c. oil (or 1/2 c. oil and 1/2 c. applesauce)
2 c. sugar
4 c. flour
1 t. salt
1 t. nutmeg
4 t. baking powder
4 t. cinnamon
1 t. cloves
nuts, rainsins, coconut (optional)
Use fruit that has been sitting at room temperature. Sift dry ingredients and add to wet mixture. Bake in a sprayed 9 x 13 inch pan. Put 2 cups of batter into a separate sprayed bread loaf pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Frost with a powdered sugar and butter frosting.
Chicken (Dump Recipes) Teri
Dump the ingredients in a 1 gallon freezer bag, and freeze with 4 to 6 pieces of chicken for each recipe. Remove from the freezer the night before you want to use it. Bake at 350 degrees for abt 45 minutes or until no longer pink. You can also cook it in your crock pot.
Dump Citrus Ginger Chicken
4-6 pieces of chicken
1/4 c. orange marmalade
1 T. honey-mustard
3/4 t. ground ginger
1/8 t. red pepper (opt)
Dump Cranberry Chicken
4-6 pieces of chicken
2 T. melted butter
1 T. soy sauce
1/2 c. cranberry sauce
1/4 c. orange juice
1/8 t. cinnamon
Dump Creole Chicken
4-6 pieces of chicken
1 T. olive oil
1/4 cup chopped onion
1/4 cup bell pepper
1 clove minced garlic
2 tsp. Worcestershire
1 can whole tomatoes (14 oz. chopped and undrained)
2 t. red wine vinegar
1/2 t. dried basil
1/4 t. salt
1/4 t. pepper.
1/4 t. pepper sauce (optional)
Dump Honey Glazed Chicken
4-6 pieces of chicken
1/4 cup butter, melted
1/8 c. soy sauce
1/2 c. honey
Dump Honey Sesame Chicken
4-6 pieces of chicken
1/2 c. grape juice
3 T. sesame seeds
3 T. honey
2 T. Dijon mustard
1/2 t. pepper
2 cloves crushed garlic
Dump Lemon and Garlic Chicken
4-6 pieces of chicken
2 cloves chopped garlic
4 T. olive oil
2 T. chopped parsley
3 T. lemon juice
1/8 t. pepper
Dump Russian Chicken
4-6 pieces of chicken
2/3 c. apricot preserves
16 oz. Russian dressing
1-2 pkg. dry onion soup mix
Dump Spiced Citrus Chicken
4-6 pieces of chicken
2 T. olive oil
2 T. lime juice
2 T. orange juice
2 T. lemon juice
2 T. chili powder
2 T. paprika
1 t. cayenne
1/2 t. pepper
1/2 t. salt
Dump Spicy Sweet Glazed Chicken
4-6 pieces of chicken
2 t. minced garlic
2/3 c. apricot preserves
1/3 c. soy sauce
1/3 c. ketchup
1 tsp Tabasco
Dump Sweet and Spicy Chicken
4-6 pieces of chicken
1 pkgs taco seasoning
8 oz apricot jam
12 oz. salsa
Dump Teriyaki Chicken
4-6 pieces of chicken
1 clove garlic, crushed
1/3 c. soy sauce
2 T. orange juice
1 1/2 T. cider vinegar
1 1/2 T. brown sugar
1 1/2 T. minced ginger
Dump Citrus Ginger Chicken
4-6 pieces of chicken
1/4 c. orange marmalade
1 T. honey-mustard
3/4 t. ground ginger
1/8 t. red pepper (opt)
Dump Cranberry Chicken
4-6 pieces of chicken
2 T. melted butter
1 T. soy sauce
1/2 c. cranberry sauce
1/4 c. orange juice
1/8 t. cinnamon
Dump Creole Chicken
4-6 pieces of chicken
1 T. olive oil
1/4 cup chopped onion
1/4 cup bell pepper
1 clove minced garlic
2 tsp. Worcestershire
1 can whole tomatoes (14 oz. chopped and undrained)
2 t. red wine vinegar
1/2 t. dried basil
1/4 t. salt
1/4 t. pepper.
1/4 t. pepper sauce (optional)
Dump Honey Glazed Chicken
4-6 pieces of chicken
1/4 cup butter, melted
1/8 c. soy sauce
1/2 c. honey
Dump Honey Sesame Chicken
4-6 pieces of chicken
1/2 c. grape juice
3 T. sesame seeds
3 T. honey
2 T. Dijon mustard
1/2 t. pepper
2 cloves crushed garlic
Dump Lemon and Garlic Chicken
4-6 pieces of chicken
2 cloves chopped garlic
4 T. olive oil
2 T. chopped parsley
3 T. lemon juice
1/8 t. pepper
Dump Russian Chicken
4-6 pieces of chicken
2/3 c. apricot preserves
16 oz. Russian dressing
1-2 pkg. dry onion soup mix
Dump Spiced Citrus Chicken
4-6 pieces of chicken
2 T. olive oil
2 T. lime juice
2 T. orange juice
2 T. lemon juice
2 T. chili powder
2 T. paprika
1 t. cayenne
1/2 t. pepper
1/2 t. salt
Dump Spicy Sweet Glazed Chicken
4-6 pieces of chicken
2 t. minced garlic
2/3 c. apricot preserves
1/3 c. soy sauce
1/3 c. ketchup
1 tsp Tabasco
Dump Sweet and Spicy Chicken
4-6 pieces of chicken
1 pkgs taco seasoning
8 oz apricot jam
12 oz. salsa
Dump Teriyaki Chicken
4-6 pieces of chicken
1 clove garlic, crushed
1/3 c. soy sauce
2 T. orange juice
1 1/2 T. cider vinegar
1 1/2 T. brown sugar
1 1/2 T. minced ginger
Wheat Berry Muffins
1 c. Sugar
2 eggs
1/2 c melted butter
1/2 t. almond extract or 1 t. vanilla extract
2 c whole wheat flour or 1 c. whole wheat and 1 c. white flour
1/2 t. salt
1 t. baking powder
2. c. blueberries
2-4 T. buttermilk or regular milk (if the dough seems too dry)
Preheat oven to 350 degrees F. Mix eggs, butter, sugar, and almond or vanilla extract. Add flour, baking powder and salt. Combine. Gently stir in blueberries. Fill oiled tins in the muffin pan 3/4 full and bake for 20 to 25 minutes. Bake mini muffins 15-17 minutes. (Watch) Do not overfill because they puff up pretty high.
2 eggs
1/2 c melted butter
1/2 t. almond extract or 1 t. vanilla extract
2 c whole wheat flour or 1 c. whole wheat and 1 c. white flour
1/2 t. salt
1 t. baking powder
2. c. blueberries
2-4 T. buttermilk or regular milk (if the dough seems too dry)
Preheat oven to 350 degrees F. Mix eggs, butter, sugar, and almond or vanilla extract. Add flour, baking powder and salt. Combine. Gently stir in blueberries. Fill oiled tins in the muffin pan 3/4 full and bake for 20 to 25 minutes. Bake mini muffins 15-17 minutes. (Watch) Do not overfill because they puff up pretty high.
Oatmeal Raspberry Bars-Elisa
Ingredients
1/2 c. butter
1 c brown sugar
1 1/2 c. flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 c. oats
1/4 c. water
1 1/2 c. strawberry or raspberry jam
1 tsp lemon juice
Directions:
Cream butter, sugar. Add flour, baking soda, and salt.
Stir until crumbly. Add oats and water.
In another bowl combine jam, lemon juice. Spread 1/2 mixture into pan. Spread jam mixture over it. Spread rest of topping over it. Bake @ 350 degrees for 30 minutes
1/2 c. butter
1 c brown sugar
1 1/2 c. flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 c. oats
1/4 c. water
1 1/2 c. strawberry or raspberry jam
1 tsp lemon juice
Directions:
Cream butter, sugar. Add flour, baking soda, and salt.
Stir until crumbly. Add oats and water.
In another bowl combine jam, lemon juice. Spread 1/2 mixture into pan. Spread jam mixture over it. Spread rest of topping over it. Bake @ 350 degrees for 30 minutes
Curried Chicken Over Rice-Elisa
Ingredients:
1 potato, diced
1 can chicken broth
1 breast chicken, cooked and shredded
1/2 c. milk
1 small onion(sweet or yellow)
1/2 of one large red pepper
1 clove garlic
1 1/2 T curry powder
1/2 tsp salt (or more to taste)
1 T olive oil
1 T flour
1 c. unsweetened coconut milk
Dash of cayenne (optional)
Cooked Rice for serving
Directions:
Saute onion, red pepper, and garlic in oil until soft. Add flour, stir for 1 minute.
Add milk, stir for 2 minutes.
Add broth gradually, stirring until fully incorporated.
Add coconut milk, then curry, salt and potato.
Cook until potatoes are soft and sauce is thick.
Serve with 3 cups cooked rice.
1 potato, diced
1 can chicken broth
1 breast chicken, cooked and shredded
1/2 c. milk
1 small onion(sweet or yellow)
1/2 of one large red pepper
1 clove garlic
1 1/2 T curry powder
1/2 tsp salt (or more to taste)
1 T olive oil
1 T flour
1 c. unsweetened coconut milk
Dash of cayenne (optional)
Cooked Rice for serving
Directions:
Saute onion, red pepper, and garlic in oil until soft. Add flour, stir for 1 minute.
Add milk, stir for 2 minutes.
Add broth gradually, stirring until fully incorporated.
Add coconut milk, then curry, salt and potato.
Cook until potatoes are soft and sauce is thick.
Serve with 3 cups cooked rice.
Turkey Burgers-Elisa
Ingredients:
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 granny smith apples
1/8 cup canola oil
4 lbs ground turkey breast
2 T salt
1 T pepper
2 tsp chipotle Tabasco
1 lemon, juiced
1/2 bunch parsley
1/4 cup Major Grey's Chutney, pureed
Saute first three ingredients in oil until tender. Cool.
Place ground turkey in a large bown. Add sauteed items and remaining ingredients. Shape into eight burgers. Refrigerate for 2 hours.
Season burgers with salt and pepper. Place on a preheated, oiled grill. Grill 7 minutes per side until well cooked. Let sit 5 minutes.
Serve on Kaiser rolls or whole wheat buns.
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 granny smith apples
1/8 cup canola oil
4 lbs ground turkey breast
2 T salt
1 T pepper
2 tsp chipotle Tabasco
1 lemon, juiced
1/2 bunch parsley
1/4 cup Major Grey's Chutney, pureed
Saute first three ingredients in oil until tender. Cool.
Place ground turkey in a large bown. Add sauteed items and remaining ingredients. Shape into eight burgers. Refrigerate for 2 hours.
Season burgers with salt and pepper. Place on a preheated, oiled grill. Grill 7 minutes per side until well cooked. Let sit 5 minutes.
Serve on Kaiser rolls or whole wheat buns.
Berry-Banana Smoothie-Elisa
1 1/2 cup frozen strawberries
1 1/2 cups frozen blueberries
2 bananas
2 cups spinach
2 cups grape juice
1 cup orange juice
Puree everything but the spinach. Then add spinach and puree until smooth. You really can't taste the spinach!
1 1/2 cups frozen blueberries
2 bananas
2 cups spinach
2 cups grape juice
1 cup orange juice
Puree everything but the spinach. Then add spinach and puree until smooth. You really can't taste the spinach!
Apple Slice Cake (Leslie Probert from Emerency in a Nutshell)
2 c. dried apples
2 c. water
1 1/2 c. white flour
1 1/2 c. wheat flour
2 c. sugar
2 T. dried who egg, sifted (or 2 eggs)
1 t. baking soda
1 t. salt
1 t. cinnamon
1 t. allspice
2/3 c. oil (or 1/3 c. oil and 1/3 c. applesauce)
2 t. vanilla
Hydrate apples in water while measuring rest of ingredients and preparing topping below. In a bowl whisk together dry ingredients. Drain apples reserving 1 cup of liquid. Stir apples into dry ingredients. Add oil and vanilla to water; pour into apple mixture and lightly stir just until combined. Spread out in greased 9 x 13 pan. Sprinkle with topping below. Bake at 350 degrees for 30 to 35 minutes. (1 T. dried whole egg + 2 T. water equals 1 egg. If using whole eggs decrease above water by 1/4 cup.)
Topping:
1 c. brown sugar
1 c. nuts
1/2 c. butter or butter flavored shortening
Cut butter into sugar. Add nuts and combine; then sprinkle on cake mixture and bake.
2 c. water
1 1/2 c. white flour
1 1/2 c. wheat flour
2 c. sugar
2 T. dried who egg, sifted (or 2 eggs)
1 t. baking soda
1 t. salt
1 t. cinnamon
1 t. allspice
2/3 c. oil (or 1/3 c. oil and 1/3 c. applesauce)
2 t. vanilla
Hydrate apples in water while measuring rest of ingredients and preparing topping below. In a bowl whisk together dry ingredients. Drain apples reserving 1 cup of liquid. Stir apples into dry ingredients. Add oil and vanilla to water; pour into apple mixture and lightly stir just until combined. Spread out in greased 9 x 13 pan. Sprinkle with topping below. Bake at 350 degrees for 30 to 35 minutes. (1 T. dried whole egg + 2 T. water equals 1 egg. If using whole eggs decrease above water by 1/4 cup.)
Topping:
1 c. brown sugar
1 c. nuts
1/2 c. butter or butter flavored shortening
Cut butter into sugar. Add nuts and combine; then sprinkle on cake mixture and bake.
Dried Apples -- Apple Crisp (Sheila)
6 c. dried apple slices
4 1/2 c. boiling water
1 c. oats
1/4 c. flour
1/2 c. brown sugar, packed, divided
1 t. cinnamon
1/2 c. chopped nuts or coconut
1/2 c. butter or 1/2 c. butter flavored shortening
Pour water over apples; let stand 5 minutes. Pour apples and water in 8 x 12-inch glass baking dish; sprinkle with 1/4 c. brown sugar. Combine rest of ingredients, including remaining 1/4 c. brown sugar, cut in butter with a pastry blender. Sprinkle mixture over apples and bake at 350 degrees for 45 minutes.
4 1/2 c. boiling water
1 c. oats
1/4 c. flour
1/2 c. brown sugar, packed, divided
1 t. cinnamon
1/2 c. chopped nuts or coconut
1/2 c. butter or 1/2 c. butter flavored shortening
Pour water over apples; let stand 5 minutes. Pour apples and water in 8 x 12-inch glass baking dish; sprinkle with 1/4 c. brown sugar. Combine rest of ingredients, including remaining 1/4 c. brown sugar, cut in butter with a pastry blender. Sprinkle mixture over apples and bake at 350 degrees for 45 minutes.
Carrot Pudding -- Beth
1 c. grated carrots
1 c. grated potatoes
1 c. brown sugar
Pinch of salt
1 t. baking soda
1 1/2 c. flour
1 c. raisins
1/2 c. butter
1 t. cinnamon
1/2 t. allspice
1/2 t. cloves
1/4 t. nutmeg
1/2 c. chopped nuts
Mix ingredients together. Put into a glass jar and cover with foil. Place jar in a large pan of boiling water (covered) for about 3 hours. replenishing water as needed. Serve warm with one of the sauces that follows:
Caramel Sauce
1/2 c. sugar
1 c. boiling water
Caramelize the sugar and then add boiling water. In another pan melt
6 t. butter --THEN ADD:
4 T. flour
1/8 t. salt
1 c. water
Add the carmelized mixture, heat through and serve
Nutmeg Sauce
1/4 c. butter
1/2 c. sugar
1 egg yolk
1 1/2 T flour
1 1/2 c. water
1/4 t. nutmeg
1 t. vanilla
Cream butter and add the sugar and egg. Gradually blend in the flour and nutmeg. Add boiling water and vanilla. Heat through and serve.
Lemon Sauce
1 c. sugar
2 T. cornstarch
2 c. water
4 T. butter
1/8 t. salt
1 lemon (or 3 t. real lemon)
Mix sugar and cornstarch. Add water slowly. Boil 5 minutes. Add salt, butter and lemon juice.
Vanilla Sauce
1 c. sugar
2 T. cornstarch
2 c. water
4 T. butter
2 t. vanilla
pinch of salt
Mix together sugar and cornstarch. Add water gradually. Boil 5 minutes. Remove from heat and add butter, salt and vanilla. Makes 2 cups.
1 c. grated potatoes
1 c. brown sugar
Pinch of salt
1 t. baking soda
1 1/2 c. flour
1 c. raisins
1/2 c. butter
1 t. cinnamon
1/2 t. allspice
1/2 t. cloves
1/4 t. nutmeg
1/2 c. chopped nuts
Mix ingredients together. Put into a glass jar and cover with foil. Place jar in a large pan of boiling water (covered) for about 3 hours. replenishing water as needed. Serve warm with one of the sauces that follows:
Caramel Sauce
1/2 c. sugar
1 c. boiling water
Caramelize the sugar and then add boiling water. In another pan melt
6 t. butter --THEN ADD:
4 T. flour
1/8 t. salt
1 c. water
Add the carmelized mixture, heat through and serve
Nutmeg Sauce
1/4 c. butter
1/2 c. sugar
1 egg yolk
1 1/2 T flour
1 1/2 c. water
1/4 t. nutmeg
1 t. vanilla
Cream butter and add the sugar and egg. Gradually blend in the flour and nutmeg. Add boiling water and vanilla. Heat through and serve.
Lemon Sauce
1 c. sugar
2 T. cornstarch
2 c. water
4 T. butter
1/8 t. salt
1 lemon (or 3 t. real lemon)
Mix sugar and cornstarch. Add water slowly. Boil 5 minutes. Add salt, butter and lemon juice.
Vanilla Sauce
1 c. sugar
2 T. cornstarch
2 c. water
4 T. butter
2 t. vanilla
pinch of salt
Mix together sugar and cornstarch. Add water gradually. Boil 5 minutes. Remove from heat and add butter, salt and vanilla. Makes 2 cups.
Applesauce Cookies -- Aunt Beth
Cream:
1/2 c. shortening
1 c. sugar
Add:
1 egg
1 c. thick applesauce
Sift and add:
2 1/2 c. flour
1/2 t. cinnamon
1/4 t. cloves
1/2 t. salt
1/2 t. baking soda
1 rounded t. baking powder
Stir in:
1/2 or 1 c. oatmeal
1/2 c. nuts
1/2 c. raisins
Mix as cake and drop from spoon onto greased cookie sheet. Bake 12-15 minutes at 375 degrees.
1/2 c. shortening
1 c. sugar
Add:
1 egg
1 c. thick applesauce
Sift and add:
2 1/2 c. flour
1/2 t. cinnamon
1/4 t. cloves
1/2 t. salt
1/2 t. baking soda
1 rounded t. baking powder
Stir in:
1/2 or 1 c. oatmeal
1/2 c. nuts
1/2 c. raisins
Mix as cake and drop from spoon onto greased cookie sheet. Bake 12-15 minutes at 375 degrees.
Carrot Cake (Dehydrated Carrots)
3 cups boiling water
2 cups dried, shredded carrots
2 cups flour
1 cup sugar
1 cup brown suar
2 t. baking powder
1 t. salt
2 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
4 large eggs
1 1/2 c. oil (or use half applesauce and half oil)
1 cup nuts (if desired)
Pour boiling water over dried carrots. Let stand 20-25 minutes. Drain and measure 3 cups reconstituted carrots. In a large bowl mix flour, sugars, baking powder, baking soda, cinnamon and nutmeg. In a small bowl combine oil and eggs. Add egg mixture to flour mixture; stir just enough to mix together. Fold in carrots and nuts. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.
2 cups dried, shredded carrots
2 cups flour
1 cup sugar
1 cup brown suar
2 t. baking powder
1 t. salt
2 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
4 large eggs
1 1/2 c. oil (or use half applesauce and half oil)
1 cup nuts (if desired)
Pour boiling water over dried carrots. Let stand 20-25 minutes. Drain and measure 3 cups reconstituted carrots. In a large bowl mix flour, sugars, baking powder, baking soda, cinnamon and nutmeg. In a small bowl combine oil and eggs. Add egg mixture to flour mixture; stir just enough to mix together. Fold in carrots and nuts. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Chocolate Bundt Cake-Elisa
Cake:
1 Duncan Hines devil's food cake mix
1 cup sour cream
4 eggs
1 large package instant chocolate pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
Frosting Ingredients:
3 cups powdered sugar
1/2 cup milk (or more)
1 tsp vanilla
1/4 cup cocoa powder
4 T butter, softened
Mix all ingredients in a large bowl just until moistened (still lumpy and thick). Spray bundt pan liberally with Pam. Pour batter into pan. Bake at 350 degrees for 50-55 minutes. Can still be a little jiggly...it will continue cooking after out of the oven.
Let sit for 15 minutes, and then flip upside down onto a plate.
Mix all frosting ingredients. It should be somewhat drippy, so add more milk until it will nicely drizzle over the cake. After mixed, drizzle over mostly cooled cake. (It's okay if it's a little warm still)
1 Duncan Hines devil's food cake mix
1 cup sour cream
4 eggs
1 large package instant chocolate pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
Frosting Ingredients:
3 cups powdered sugar
1/2 cup milk (or more)
1 tsp vanilla
1/4 cup cocoa powder
4 T butter, softened
Mix all ingredients in a large bowl just until moistened (still lumpy and thick). Spray bundt pan liberally with Pam. Pour batter into pan. Bake at 350 degrees for 50-55 minutes. Can still be a little jiggly...it will continue cooking after out of the oven.
Let sit for 15 minutes, and then flip upside down onto a plate.
Mix all frosting ingredients. It should be somewhat drippy, so add more milk until it will nicely drizzle over the cake. After mixed, drizzle over mostly cooled cake. (It's okay if it's a little warm still)
Bean Dip-Elisa
1 can Black Eyed Peas, drained and rinsed
1 can Navy Beans, drained and rinsed
2 cans Rotel tomatoes and chiles
1 can corn, drained
3 avocados, pitted and chopped
1 envelope Good Seasonings Italian Seasoning Mix
Oil, water, and vinegar
Mix Italian Seasoning mix with oil, water and vinegar according to package directions. (I use the lowfat method)
Mix in all other ingredients.
Serve with chips.
1 can Navy Beans, drained and rinsed
2 cans Rotel tomatoes and chiles
1 can corn, drained
3 avocados, pitted and chopped
1 envelope Good Seasonings Italian Seasoning Mix
Oil, water, and vinegar
Mix Italian Seasoning mix with oil, water and vinegar according to package directions. (I use the lowfat method)
Mix in all other ingredients.
Serve with chips.
Award Winning Peach Cobbler -- Teri
2 cans peaches, drain and save 1/2 cup liquid or 1 quart bottle of canned peaches
2 c. flour
2 c. sugar
2 tsp. baking powder
1 t. salt
2 eggs
1/2 c. butter or oil
Place peaches in bottom of a 9 x 13 pan. Mix together flour, sugar, baking powder, salt and eggs until crumbly. Spread over top of peaches. Dribble melted butter and peach juice over top. Bake at 350 degrees until lightly browned.
2 c. flour
2 c. sugar
2 tsp. baking powder
1 t. salt
2 eggs
1/2 c. butter or oil
Place peaches in bottom of a 9 x 13 pan. Mix together flour, sugar, baking powder, salt and eggs until crumbly. Spread over top of peaches. Dribble melted butter and peach juice over top. Bake at 350 degrees until lightly browned.
Gluten-free Chocolate Chip Cookies
1 t. baking soda
1/2 t. salt
1 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 1/2 c. gluten-free flour
1 1/2 t. natural vnilla
2 med. eggs
12 oz. chocolate chips
3/4 c. chopped walnuts
1 T. xanthan gum
Preheat 350 degrees. Cream butter and sugars. Add eggs, mix well. Add vanilla, mix well. Add dry ingredients (do not forget to add xanthan gum with dry ingredients.) Mix well. Add nuts and chips. Drop or roll into 1" or 2" balls. Bake for 10-12 minutes. Do not over bake.
1/2 t. salt
1 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 1/2 c. gluten-free flour
1 1/2 t. natural vnilla
2 med. eggs
12 oz. chocolate chips
3/4 c. chopped walnuts
1 T. xanthan gum
Preheat 350 degrees. Cream butter and sugars. Add eggs, mix well. Add vanilla, mix well. Add dry ingredients (do not forget to add xanthan gum with dry ingredients.) Mix well. Add nuts and chips. Drop or roll into 1" or 2" balls. Bake for 10-12 minutes. Do not over bake.
Chocolate Applesauce Cake
2 c. flour
1/2 t. salt
1 1/2 c. sugar
1/2 t. cinnamon
1/2 c. oil
2 c. applesauce
2 T. cocoa
2 eggs
1 1/2 t. baking soda
Topping
2 T. sugar
1/2 c. chocolate chips
1/2 c. chopped nuts
Mix together the dry ingredients. Add the wet ingredients; mix with blender for two minutes. Pour into a greased 9 x 13 pan. Sprinkle the topping on top. Bake at 350 degrees for about 35 minutes. Serve hot.
1/2 t. salt
1 1/2 c. sugar
1/2 t. cinnamon
1/2 c. oil
2 c. applesauce
2 T. cocoa
2 eggs
1 1/2 t. baking soda
Topping
2 T. sugar
1/2 c. chocolate chips
1/2 c. chopped nuts
Mix together the dry ingredients. Add the wet ingredients; mix with blender for two minutes. Pour into a greased 9 x 13 pan. Sprinkle the topping on top. Bake at 350 degrees for about 35 minutes. Serve hot.
Orange Julius
2 cups orange juice
2 T. sugar
1/2 c. powdered milk
1/2 t. vanilla
1/2 cup crushed ice
Put all ingredients in blender and blend until ice is totally crushed. Makes three 6 oz servings.
2 T. sugar
1/2 c. powdered milk
1/2 t. vanilla
1/2 cup crushed ice
Put all ingredients in blender and blend until ice is totally crushed. Makes three 6 oz servings.
Whipped Topping
6 T. instant dry milk (3 1/2 non-instant milk)
1 cup boiling water
2 tsp unflavored gelatin
2 T. cold water
2-4 T. sugar
1 tsp vanilla
Dissolve the milk in the cup of water and scald. Soak the gelatin in cold water. Combine the scalded milk, dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Now beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again.
1 cup boiling water
2 tsp unflavored gelatin
2 T. cold water
2-4 T. sugar
1 tsp vanilla
Dissolve the milk in the cup of water and scald. Soak the gelatin in cold water. Combine the scalded milk, dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Now beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again.
Whipped Topping
1 cup ice cold water
1 cup powdered milk
1 cup powdered sugar
Whip at high speed until desired consistency. Store in refrigerator
1 cup powdered milk
1 cup powdered sugar
Whip at high speed until desired consistency. Store in refrigerator
Drinkable Powdered Milk
To improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little vanilla or a little sugar to enhance the flavor. Let it chill several hours before drinking.
Cocoa Mix
7 1/2 cups instant dry milk
3/4 - 1 cup sugar
1/2 c. cocoa
1/2 t. salt
Mix well. Makes enough for 5 quarts or 20 one-cup serving. To use, mix 1/2 cup mix ith 1 cup hot water.
3/4 - 1 cup sugar
1/2 c. cocoa
1/2 t. salt
Mix well. Makes enough for 5 quarts or 20 one-cup serving. To use, mix 1/2 cup mix ith 1 cup hot water.
Buttermilk from Powdered Milk
Cultured Buttermilk: You can make your own buttermilk at home, from reconstituted powdered milk. You will need commercial buttermilk as a starter. Mix up a quart of reconstituted milk by combining 3 3/4-cup slightly warm water with 1 1/3 cups dry milk powder. Add 1/2 cup of fresh buttermilk, purchased from the store. Cover and allow to stand at room temperture until clabbered (6-12 hrs or just leave it overnight). Refrigerate after clabbering, makes a little more than a quart. Buttermilk will keep in the refrigerator for 2-3 weeks. It may be frozen. It will be necessary to use a fresh start of buttermilk occasionally.
Manicotti
- (8 ounce) package manicotti shells
- 3-4 cups shredded mozzarella cheese, divided (abt cup to sprinkle on top)
- 2 cups cottage cheese or ricotta cheese
- Parmesan cheese, divided
- 1 tablespoon minced garlic
- 1 egg
- 2 tablespoons dried basil
- 6 1/2 cups homemade spaghetti sauce or any of your favorite bottled sauce
Directions
- Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, mix 2-3 cups mozzarella cheese, cottage cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
- Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
- Bake 20 minutes in the preheated oven. Sprinkle with Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.
Black Beans
4 cups dry black beans
1 qt. salsa
3 T. beef base or bouillon granules
Rinse beans; soak overnight. Or boil beans in 8 cups of water, soak for 1 hour; then drain and rinse. Add 8 cups of water, salsa, and beef base. Simmer uncovered for 1 1/2 to 2 hours, or until beans are soft. Taste and add salt, if needed. Delicious in enchiladas, burritos, taco soup or chili.
1 qt. salsa
3 T. beef base or bouillon granules
Rinse beans; soak overnight. Or boil beans in 8 cups of water, soak for 1 hour; then drain and rinse. Add 8 cups of water, salsa, and beef base. Simmer uncovered for 1 1/2 to 2 hours, or until beans are soft. Taste and add salt, if needed. Delicious in enchiladas, burritos, taco soup or chili.
Minestrone Soup or Pasta E Fagioli
1 tablespoon of extra virgin olive oil
1 lb of lean ground beef, ground turkey, ground chicken breast, or can of chicken
1 onion, diced (sometime try a red onion)
3-4 carrots, peeled and sliced
3 stalks of celery, chopped
2 cans (15 oz.) diced canned tomatoes
2 cups spaghetti sauce
1 cup red kidney beans, drained and rinsed
1 cup cannellini or garbanzo beans, drained and rinsed
4 cups chicken or beef stock (2 cans)
1 teaspoon of oregano
1 teaspoon of thyme
1 tablespoon of chopped garlic
1 teaspoon of basil
1 or more teaspoons of parsley
Salt and pepper to taste
1 cup uncooked orzo pasta or fusilli (or pasta of your choice)
Tabsco sauce (optional--for those who like it hot)
1. Add the olive oil to the stockpot and heat. Next, add the ground meat and cook until its brown.
2. Add the onion, carrots, celery, garlic and sauté.
3. Add diced tomatoes, spaghetti sauce, chicken and beef stock, spices, salt, and pepper.
4. Stir the ingredients. Turn the heat down to medium and allow the ingredients to simmer for ten minutes.
5. While soup is simmering, drain and rinse your beans.
6. After ten minutes, you will add the beans to your soup, and the macaroni. Stir all ingredients.
7. Simmer the soup for 45 minutes to an hour. Stir the soup periodically.
Garnish the soup with freshly grated Romano cheese or Parmesan. Store the soup in a covered container in your refrigerator up to five days. It is okay to freeze the minestrone soup.
1 lb of lean ground beef, ground turkey, ground chicken breast, or can of chicken
1 onion, diced (sometime try a red onion)
3-4 carrots, peeled and sliced
3 stalks of celery, chopped
2 cans (15 oz.) diced canned tomatoes
2 cups spaghetti sauce
1 cup red kidney beans, drained and rinsed
1 cup cannellini or garbanzo beans, drained and rinsed
4 cups chicken or beef stock (2 cans)
1 teaspoon of oregano
1 teaspoon of thyme
1 tablespoon of chopped garlic
1 teaspoon of basil
1 or more teaspoons of parsley
Salt and pepper to taste
1 cup uncooked orzo pasta or fusilli (or pasta of your choice)
Tabsco sauce (optional--for those who like it hot)
1. Add the olive oil to the stockpot and heat. Next, add the ground meat and cook until its brown.
2. Add the onion, carrots, celery, garlic and sauté.
3. Add diced tomatoes, spaghetti sauce, chicken and beef stock, spices, salt, and pepper.
4. Stir the ingredients. Turn the heat down to medium and allow the ingredients to simmer for ten minutes.
5. While soup is simmering, drain and rinse your beans.
6. After ten minutes, you will add the beans to your soup, and the macaroni. Stir all ingredients.
7. Simmer the soup for 45 minutes to an hour. Stir the soup periodically.
Garnish the soup with freshly grated Romano cheese or Parmesan. Store the soup in a covered container in your refrigerator up to five days. It is okay to freeze the minestrone soup.
Calzones
You can use any pizza or roll dough. These are great with my quick whole wheat bread recipe. I just pinch off circles from one loaf. But, frozen Rhodes works great, too. Let frozen Rhodes rolls thaw and rise. You will need two rolls per calzone. Flatten each roll into a circle. Fill with two tablespoons spaghetti sauce and then ingredients of your choice: chopped chicken, pepperoni, mozzarella cheese, cheddar cheese, sauteed mushrooms, pineapple pieces, etc. Top with another flattened roll. Pinch edges closed. Bake at 350 degrees for 15 to 18 minutes.
Upside Down Pizza
- 1 pound sweet turkey sausage, hamburger, or turkey (cooked through) or Canadian bacon or Pepperoni
- a little butter or olive oil
- 8 ounces mushrooms, sliced (optional)
- 1 cup onion, sliced
- 2 cups spaghetti sauce
- 1/2 cup black olives, sliced (optional)
- 16 ounces mozzarella cheese, shredded
- 2 eggs
- 1 cup milk
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup Parmesan, grated
Directions
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. If you are cooking meat, cook until brown, breaking up the meat as it cooks. Add onion and mushrooms and cook 2 minutes, until soft. Add spaghetti sauce and olives (optional) and bring to a simmer, about 2 minutes. Remove from heat. Place Canadian bacon or pepperoni to bottom of sprayed 13 by 9-inch baking dish.. Add spaghetti sauce mixture. Top with mozzarella cheese.
In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.
Gordon B. Hinckley
"Relief Society stands for self-reliance. The best food storage is not in welfare grain elevators but in sealed cans and bottles in the homes of our people. What a gratifying this it is to see cans of wheat and rice and beans under the beds or in the pantries of women who have taken welfare responsibility into their own hands. Such food may not be tasty, but it will be nourishing if it has to be used." September 2006
Angel Food Cake Cupcakes (from package)
Ingredients
- 1 (18.25 ounce) package angel food cake mix
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
- Prepare batter as directed on the box. Fill muffin cups 2/3 full.
- Bake for 15 to 20 minutes, or until done.
- Frost just before serving with whipped cream mixed with pureed strawberries, raspberries, etc., sugar and vanilla
Macadamia and White Chocolate Chip Cookies (like Aunt Margaret used to make)
Ingredients
- 1/3 c. butter, 1/3 c. shortening and 1/3 c. applesauce
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 t. teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts
- 1 cup coarsely chopped white chocolate
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, shortening and applesauce, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. (or sheets covered with pastry sheets).
- Bake for 10 minutes in the preheated oven, or until golden brown.
Spaghetti Pie (with leftover spaghetti sauce)
3 1/2-4 c. leftover spaghetti (I like whole wheat)
1 T. olive oil
2 eggs
1/3 c. grated Parmesan
1 c. cottage cheese
2 c. spaghetti sauce
Top with 1 c. mozzarella
1 T. olive oil
2 eggs
1/3 c. grated Parmesan
1 c. cottage cheese
2 c. spaghetti sauce
Top with 1 c. mozzarella
Mix 3 1/2 to 4 cups leftover spaghetti with 2 well beaten eggs, 1/3 cup grated Parmesan cheese and a dab of olive oil.. Form this mixture into 10 inch buttered or Pam sprayed pie plate. Push up sides and make it like a crust (thick crust). Place a layer of the cottage cheese on top of the crust and then add 2 cups spaghetti sauce. Top with 1/2 to 1 cup mozzarella cheese, shredded. Bake at 350 degrees for 25-30 minutes. You can freeze this and then pop it in the oven or microwave and heat through thoroughly.
Baked Eggs
Bake 25 minutes in a 325 degree F oven
Nonstick cooking spray
6 eggs
chopped fresh chives or desired herb
Kosher salt
Freshly ground black pepper
6 T. shredded reduced-fat cheddar or Monterey Jack cheese
1. Coat three 10 oz casseroles with nontick coking spray. Carefully break 2 eggs into each casserole; sprinkle with chives, kosher salt, and pepper. Set casseroles in a 13x9x2-inch baking pan; place on an oven rack. Pour hot water around casseroles in pan to a depth of 1 inch.
2. Bake in a 325 degrees F oven for 20 minutes. Sprinkle cheese on top of eggs. Bake for 5 to 10 minutes more or until egg whites are opaque and yolks are firm and cheese is melted. (from The Sonoma Diet)
Nonstick cooking spray
6 eggs
chopped fresh chives or desired herb
Kosher salt
Freshly ground black pepper
6 T. shredded reduced-fat cheddar or Monterey Jack cheese
1. Coat three 10 oz casseroles with nontick coking spray. Carefully break 2 eggs into each casserole; sprinkle with chives, kosher salt, and pepper. Set casseroles in a 13x9x2-inch baking pan; place on an oven rack. Pour hot water around casseroles in pan to a depth of 1 inch.
2. Bake in a 325 degrees F oven for 20 minutes. Sprinkle cheese on top of eggs. Bake for 5 to 10 minutes more or until egg whites are opaque and yolks are firm and cheese is melted. (from The Sonoma Diet)
Chicken Coconut Curry Soup
2 tablespoons olive oilIn a medium saucepan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, and rice, stirring and sauteing everything until curry paste is completely incorporated (about 3 minutes). Pour the chicken broth and coconut milk into the pan and give it a good stir for a half a minute. Reduce heat to medium and allow the soup to cook for 15 – 20 minutes. Serve with garnishes, even a spoonful of coconut milk, if you desire. Makes 4 servings.
2 carrots, peeled and finely chopped – save a few matchsticks for garnish
1/2 onion, finely chopped
1 red pepper, chopped finely – except for a few thinly sliced pieces for garnish
1 cup cooked chicken meat, chopped
1 cup cooked rice
1/4 teaspoon red curry paste
3 tablespoons brown sugar
13.5 ounce can Asian coconut milk, unsweetened
21 ounces chicken broth
Easy Taco Soup
1 pound ground chicken, turkey, or hamburger or (1 can of Turkey Breast 12.5 oz)
1/2 c. diced onion, or 1/4 c. dried onion flakes
1 package taco seasoning
2 (14.5 oz.) cans diced tomatoes
2 (15-oz) cans whole kernel corn, drained
2 cans chil beans or ranch-style beans, undrained
4 c. water
Crushed tortilla chips
Grated cheese, for topping (optional)
Brown hamburger and onions with taco seasoning in a large pot over medium heat. Add tomatoes, corn, beans, and water. Cover and simmer 15 minutes, or until heated through. Sere over crushed tortilla chips. Sprinkle with grated cheese.
1/2 c. diced onion, or 1/4 c. dried onion flakes
1 package taco seasoning
2 (14.5 oz.) cans diced tomatoes
2 (15-oz) cans whole kernel corn, drained
2 cans chil beans or ranch-style beans, undrained
4 c. water
Crushed tortilla chips
Grated cheese, for topping (optional)
Brown hamburger and onions with taco seasoning in a large pot over medium heat. Add tomatoes, corn, beans, and water. Cover and simmer 15 minutes, or until heated through. Sere over crushed tortilla chips. Sprinkle with grated cheese.
Potato-leek (onion) Gratin
4 lb. leeks, white and light green portions, rinsed well, cut into 1/4 inch rings OR 4 lbs. of onions, sliced thin
1 1/2 T. kosher salt
1 tsp. minced fresh thyme
1/4 t. freshly grated nutmeg
3/4 t. ground black pepper
1 cup heavy cream
6 oz. Gruyere cheese, grated
3 oz. Parmigiano-Reggiano cheese, grated (or any cheese you like)
3 lb. russet potatoes, peeled cut into 1/4" slices
3 T. minced, fresh chives
In 12" nonstick fry pan over medium heat, melt 4 T. butter. Add leeks or onion and salt, stirring to coat with butter. Cover and cook, stirring occasionally, until leeks or onions are tender, about 20 minutes. Add thyme, nutmeg, pepper and cream. Simmer, uncovered, stirring occasionally, until thickened about 15 minutes. Transfer to bowl, let cool. Wipe out pan, grease with 1 T. butter.
Preheat oven to 400 degrees F.
In bowl, combine cheeses. Layer one-third of potatoes in fry pan or casserole bowl. Spread one-third of leek or onion mixture on top. Sprinkle with one-third of cheeses, then 1 T. chives. Repeat, layering 2 more times reserving 1 T. chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid, bake until potatoes are tender and crust is golden brown, about 30 minutes more. Sprinkle remaining 1 T. chives on top. Let stand 15 minutes before serving. Serves 8-10 (adapted from Williams-Sonoma Recipes)
Chili Pork Tenderloin
2-1 1/2 lb. pork tenderloins
2 T. vegetable oil
1 medium onion, minced
1 8 oz. pkg fresh button mushrooms, sliced
2-3 T. chili powder
1/2 - 1 t. salt, optional
1/2- 1 Cup water
1/2 cup sour cream
Heat the oil in a large pan with a lid. Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate. Add the onions and mushrooms to the hot pan. Cook until brown, about 5 minutes, stirring often. Season the browned pork heavily on all sides with chili powder and salt. Place the pork back in the pan and cook about 2 minutes, turning once, to brown the seasoning a bit. The red seasoning can turn black pretty quickly so watch carefully. Pour 1/2 c. water into the pan, pouring between the pork pieces, not over them. Cover and cook on medium-low at a rapid simmer for 30-40 minutes, until pork is done. Some thicker tenderloins can take up to an hour--use a meat thermometer. The water should not boil away, but if it does, add the remaining half cup of water so you have enough liquid for the delicious sauce.
Remove the pork from the pan; turn off the heat. Let the pan cool for about 5 minutes while the pork rests, then stir to bring up the nice browned bits form the pan and whisk in the sour cream. Slice the pork and serve with the sauce on the side. The sauce is also delicious mixed with rice as the side dish. Mix 2 T, with a 1/2-cup serving of cooked rice, making sure you get a few mushrooms into each serving.
2 T. vegetable oil
1 medium onion, minced
1 8 oz. pkg fresh button mushrooms, sliced
2-3 T. chili powder
1/2 - 1 t. salt, optional
1/2- 1 Cup water
1/2 cup sour cream
Heat the oil in a large pan with a lid. Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate. Add the onions and mushrooms to the hot pan. Cook until brown, about 5 minutes, stirring often. Season the browned pork heavily on all sides with chili powder and salt. Place the pork back in the pan and cook about 2 minutes, turning once, to brown the seasoning a bit. The red seasoning can turn black pretty quickly so watch carefully. Pour 1/2 c. water into the pan, pouring between the pork pieces, not over them. Cover and cook on medium-low at a rapid simmer for 30-40 minutes, until pork is done. Some thicker tenderloins can take up to an hour--use a meat thermometer. The water should not boil away, but if it does, add the remaining half cup of water so you have enough liquid for the delicious sauce.
Remove the pork from the pan; turn off the heat. Let the pan cool for about 5 minutes while the pork rests, then stir to bring up the nice browned bits form the pan and whisk in the sour cream. Slice the pork and serve with the sauce on the side. The sauce is also delicious mixed with rice as the side dish. Mix 2 T, with a 1/2-cup serving of cooked rice, making sure you get a few mushrooms into each serving.
Carmelized Onion Bruschetta
1 t. butter
1 T. olive oil
1 1/2 t. salt
2 t. brown sugar
2 onions (medium, sliced thin)
1 garlic clove, minced
1/2 c. chicken broth
1 baguette (ask bakery to slice)
1 T. olive oil
2 Roma tomatoes, diced
fresh basil
Heat butter and oil in saucepan. Add onions and saute several minutes until onions begin to wilt. Reduce heat to medium low, add salt, sugar, and garlic and saute 30 minutes. Increase heat to medium high and stir in broth. Saute until almost completely reduced. Slice bread into 1/2 inch slices if you haven't already had it cut at the bakery where you purchased it) and place on rack in broiler. Broil each side until golden. Remove and top with onions, tomatoes, basil and fresh pepper. Could add some Parmesan cheese and broil only briefly, watching so they don't burn.
1 T. olive oil
1 1/2 t. salt
2 t. brown sugar
2 onions (medium, sliced thin)
1 garlic clove, minced
1/2 c. chicken broth
1 baguette (ask bakery to slice)
1 T. olive oil
2 Roma tomatoes, diced
fresh basil
Heat butter and oil in saucepan. Add onions and saute several minutes until onions begin to wilt. Reduce heat to medium low, add salt, sugar, and garlic and saute 30 minutes. Increase heat to medium high and stir in broth. Saute until almost completely reduced. Slice bread into 1/2 inch slices if you haven't already had it cut at the bakery where you purchased it) and place on rack in broiler. Broil each side until golden. Remove and top with onions, tomatoes, basil and fresh pepper. Could add some Parmesan cheese and broil only briefly, watching so they don't burn.
Spicey Pumpkin Soup -- Tomila
4 T. unsalted butter
2 med. yellow onions, chopped
2 t. minced garlic
1/4 t. crushed red pepper
2 t. curry powder
1/2 t. ground coriander
3 (15 oz.) cans 100 percent pumpkin or 6 c. chopped roasted pumpkin
5 c. chicken or vegetable broth
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream
Melt butter and add onions and garlic. Cook, stirring often until softened. Add spices and stir. Add pumpkin and broth, blend well. Bring to boil and reduce eat, simmer 10-15 minutes. In batches blend until smooth in blender. Return to pan with. With soup on low, add brown sugar, mix, slowly add milk stirring and add cream.
2 med. yellow onions, chopped
2 t. minced garlic
1/4 t. crushed red pepper
2 t. curry powder
1/2 t. ground coriander
3 (15 oz.) cans 100 percent pumpkin or 6 c. chopped roasted pumpkin
5 c. chicken or vegetable broth
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream
Melt butter and add onions and garlic. Cook, stirring often until softened. Add spices and stir. Add pumpkin and broth, blend well. Bring to boil and reduce eat, simmer 10-15 minutes. In batches blend until smooth in blender. Return to pan with. With soup on low, add brown sugar, mix, slowly add milk stirring and add cream.
Split Pea Soup -- Tomila
2 c. split peas 1/2 t. marjoram
6 c. water 1/2 t. basil
1 medium onion, chopped 1/4 t. cumin
2 garlic cloves, pressed 1/4 t. ground black pepper
2 carrots, diced 1/2 t. salt
2 stalks celery, sliced
1 potato, diced
Rinse and sort peas. Place in pot with all ingredients, except salt. Bring to a good simmer, cover loosely and cook until peas are tender about 1 hour. Salt to taste
6 c. water 1/2 t. basil
1 medium onion, chopped 1/4 t. cumin
2 garlic cloves, pressed 1/4 t. ground black pepper
2 carrots, diced 1/2 t. salt
2 stalks celery, sliced
1 potato, diced
Rinse and sort peas. Place in pot with all ingredients, except salt. Bring to a good simmer, cover loosely and cook until peas are tender about 1 hour. Salt to taste
Black Bean Nachos
Ingredients:
- 2 large flour tortillas
- 1 15-ounce can reduced sodium black beans, rinsed and drained
- 1 cup canned no salt tomatoes, drained or 1 cup fresh chopped tomatoes
- 1 cup frozen corn kernels (or canned corn)
- 1/2 cup sliced green onions (scallions)
- 2 chopped garlic cloves
- 2 jalapeño chilies, seeded and chopped
- 1/2 teaspoon ground cumin
- 1/2 cup low-fat, low-sodium Monterey jack cheese, grated
- 1/4 cup chopped cilantro (opt)
- Preheat the oven to 350°F. Lightly coat the tortillas with pan spray and bake until crisp, about 10 minutes. Set aside.
- While tortillas are baking, combine the beans, tomatoes, corn, green onions, garlic, green chiles, and cumin in a saucepan. Bring to a boil, reduce the heat, and simmer 5 minutes.
- Divide the beans between the tortillas, top with cheese, and bake 5 minutes or until heated through. Scatter the cilantro over the nachos, cut in wedges, and eat.
Orange-Glazed Sweet Potatoes
6 medium sweet potatoes
2 t. grated orange rind
3 T. melted butter
1/4 cup granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
pinch of salt
Heat oven to 350 degrees F. Boil the unpared potatoes until tender, about 30 minutes. Drain, peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 A Day Recipe
2 t. grated orange rind
3 T. melted butter
1/4 cup granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
pinch of salt
Heat oven to 350 degrees F. Boil the unpared potatoes until tender, about 30 minutes. Drain, peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 A Day Recipe
Steamed Carrots with Apricots and Cauliflower
1 cup dried apricots
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 cup water
1 t. butter
pinch of sugar
Garnish with fresh dill or parsley
Soak apricots in hot water for 20 minutes. Pat dry and cut into julienne strips. In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar. Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender. Shake occasionally to prevent sticking. Stir in apricots and heat through. Serve garnished with dill or parsley. Makes 8 servings. Recipe from Official 5 A Day recipes
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 cup water
1 t. butter
pinch of sugar
Garnish with fresh dill or parsley
Soak apricots in hot water for 20 minutes. Pat dry and cut into julienne strips. In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar. Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender. Shake occasionally to prevent sticking. Stir in apricots and heat through. Serve garnished with dill or parsley. Makes 8 servings. Recipe from Official 5 A Day recipes
Tuna Avocado Salad
- 1 - 6 ounce can of light tuna in olive oil
- 1/2 soft avocado
- 1 Tbsp. chopped onion
- 1 Tbsp. chopped celery
- 1 Tbsp. chopped black olives (full flavored black olives like Kalamato or Nicoise)
- 1 tsp. lemon juice
- Smash and mix all together.
- Use as a sandwich spread on whole grain bread, bagels crackers, or pita.
Healthy Scrambled Eggs
- 4 eggs (I use Eggland's Best brand because they are higher in omega-3 fatty acids and Vitamin E than other brands)
- 1/4 c. 1/2% milk
- 1 T. each of fresh chopped chives, parsley, summer savory, and rosemary
- 1/2 package of Freshlike Frozen Baby Broccoli Blend
Steam broccoli mix in microwave for 3 minutes.
Whisk eggs, milk, and herbs together. Combine egg mixture with broccoli mix in a non-stick frying pan.
Serve with soy sausage, whole wheat toast with fruit spread, and fresh fruit or juice.
This may also be made plain without any veggies. You may add 2-4 T. of grated tofu cheese or lowfat cheddar cheese. You may also make this into omelet with veggies and/or cheese in the middle.
Ten Ways to Possibly Prevent Cancer
1. Be as lean as possible within the normal range of your body weight.
2. Be physically active as part of your everyday life.
3. Limit consumption of energy-dense foods. Avoid sugary drinks.
4. Eat mostly foods of plant origin.
5. Limit intake of red meat and avoid processed meat.
6. Limit alcoholic drinks.
7. Limit consumption of salt. Avoid mouldy cereals (grains) or pulses (legumes).
8. Aim to meet nutritional needs through diet alone.
9. Mothers to breastfeed; children to be breastfed.
10. Cancer survivors: Follow the recommendations for cancer prevention.
2. Be physically active as part of your everyday life.
3. Limit consumption of energy-dense foods. Avoid sugary drinks.
4. Eat mostly foods of plant origin.
5. Limit intake of red meat and avoid processed meat.
6. Limit alcoholic drinks.
7. Limit consumption of salt. Avoid mouldy cereals (grains) or pulses (legumes).
8. Aim to meet nutritional needs through diet alone.
9. Mothers to breastfeed; children to be breastfed.
10. Cancer survivors: Follow the recommendations for cancer prevention.
Vegetarian Chili
1 T. oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low salt tomatoes, chopped (reserve juice)
1/2 t. salt
1/2 t. freshly ground pepper
2 T. cilantro, finely chopped (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onion, carrot, garlic, red and green peppers and Galapagos. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chili cook for 20 minutes. Stir in the salt, pepper, and cilantro and serve. Makes 4 servings.
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low salt tomatoes, chopped (reserve juice)
1/2 t. salt
1/2 t. freshly ground pepper
2 T. cilantro, finely chopped (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onion, carrot, garlic, red and green peppers and Galapagos. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chili cook for 20 minutes. Stir in the salt, pepper, and cilantro and serve. Makes 4 servings.
Turkey Chile (Penzeys Spices)
1 1/2 lbs. ground turkey
2 T. vegetable oil
1 large onion, chopped
3 cups water
2 TB chili powder
1 26 oz. can tomato puree
1 16 oz. can kidney beans, drained and rinsed
1 t. salt, optional
1 lb. regular or whole wheat thin spaghetti, cooked and drained
1 bunch green onions, cleaned and chopped
Heat the oil in a kettle over medium-high heat, adding the onions when hot. Saute for 4-5 minutes, stirring often. Add the ground turkey, water and chili powder. Cook for 10 minutes, stirring occasionally. Add the tomato puree and kidney beans. Stir. When chili begins to boil reduce heat to low and cover. Cook for 45 minutes, stirring about every 15 minutes. Make sure the heat isn't too high or the chili will stick to the kettle. A few minutes before serving, taste and add salt as desired. To serve, place a helping of freshly cooked pasta in each serving bowl then top with a ladleful of chili, and sprinkle with green onions.
Serve 6-8
Cooking time 1 hour
2 T. vegetable oil
1 large onion, chopped
3 cups water
2 TB chili powder
1 26 oz. can tomato puree
1 16 oz. can kidney beans, drained and rinsed
1 t. salt, optional
1 lb. regular or whole wheat thin spaghetti, cooked and drained
1 bunch green onions, cleaned and chopped
Heat the oil in a kettle over medium-high heat, adding the onions when hot. Saute for 4-5 minutes, stirring often. Add the ground turkey, water and chili powder. Cook for 10 minutes, stirring occasionally. Add the tomato puree and kidney beans. Stir. When chili begins to boil reduce heat to low and cover. Cook for 45 minutes, stirring about every 15 minutes. Make sure the heat isn't too high or the chili will stick to the kettle. A few minutes before serving, taste and add salt as desired. To serve, place a helping of freshly cooked pasta in each serving bowl then top with a ladleful of chili, and sprinkle with green onions.
Serve 6-8
Cooking time 1 hour
Yummy Apple Pancakes
1/4 c. butter (1/2 stick), divided4 eggs
1/4 t. pure vanilla extract
3/4 c. all-purpose flour
1/4 c. milk
1/2 t. salt
2 medium baking apples, peeled and thinly sliced
3 T cinnamon sugar, divided *
Preheat oven to 400 degrees F. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the pie plates until the butter coats the bottom and sides. Beat eggs, vanilla, flour, milk and salt on medium speed for 1 minute. Toss the sliced apples with 2 T of the cinnamon sugar. Arrange 1/2 of the apple slices in each pan so they cover the bottom in pretty much a single layer. Pour 1/2 the egg mixture over the apple slices in each pan. Sprinkle the remaining cinnamon sugar over the batter in each pan. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm syrup.
*Cinnamon-Sugar Blend (good ratio to make cinnamon-sugar)
1/4 cup granulated white sugar
1 tablespoon cinnamon
Combine the sugar and cinnamon in a small bowl, using a fork or small whisk to thoroughly blend the two together. Store in an air-tight container or old spice jar.
Pear Flip-Flop
4 1/2 T unsalted butter
3/4 c. all-purpose flour
3/4 c. sugar
1 1/2 t. baking powder
pinch of salt
3/4 c. milk
1 1/2 t. vanilla
1 1/2 c. sliced or diced pears
1. Cut the butter into chunks and toss into a 9-inch deep-dish pie plate. Place in a 350 degree F oven for 5 to 8 minutes or until butter is melted. Meanwhile whisk together dry ingredients in a mixing bowl. Add milk and vanilla and whisk until smooth.
2. Pour batter over the hot butter; top with the pears. Bake 45 minutes, or until top is browned and a toothpick poked into the center comes out clean. As they bake, the pears will sink to the bottom and form their own layer.
3. Cool 30 minutes, dust with powdered sugar. Serve slightly warm, straight from the dish.
3/4 c. all-purpose flour
3/4 c. sugar
1 1/2 t. baking powder
pinch of salt
3/4 c. milk
1 1/2 t. vanilla
1 1/2 c. sliced or diced pears
1. Cut the butter into chunks and toss into a 9-inch deep-dish pie plate. Place in a 350 degree F oven for 5 to 8 minutes or until butter is melted. Meanwhile whisk together dry ingredients in a mixing bowl. Add milk and vanilla and whisk until smooth.
2. Pour batter over the hot butter; top with the pears. Bake 45 minutes, or until top is browned and a toothpick poked into the center comes out clean. As they bake, the pears will sink to the bottom and form their own layer.
3. Cool 30 minutes, dust with powdered sugar. Serve slightly warm, straight from the dish.
Oatmeal Muffins (Friendship Valley Bed and Breakfast) adapted
1 cup oats
1 cup oatmeal
1 egg
1/2 cup brown sugar
1/2 cup oil (or 1/4 c. applesauce and 1/4 c. oil or melted butter)
1 cup whole wheat flour
1/2 t. salt
1 t. baking powder
1/2 t. baking soda
Soak oats in buttermilk for 1 hour. Add egg and beat well. Stir in sugar and oil (or oil substitute). Add flour, salt, baking powder and soda. Bake in greased muffin pans at 375 degrees for 15 to 20 minutes. Makes 1 dozen.
1 cup oatmeal
1 egg
1/2 cup brown sugar
1/2 cup oil (or 1/4 c. applesauce and 1/4 c. oil or melted butter)
1 cup whole wheat flour
1/2 t. salt
1 t. baking powder
1/2 t. baking soda
Soak oats in buttermilk for 1 hour. Add egg and beat well. Stir in sugar and oil (or oil substitute). Add flour, salt, baking powder and soda. Bake in greased muffin pans at 375 degrees for 15 to 20 minutes. Makes 1 dozen.
Breakfast Quiche (Friendship Valley Bed and Breakfast Inn)
A single recipe will fill a regular quiche pan. A double recipe will fill a 9 x 12 baking dish.
Single recipe
Grate 2 cups of Jarlesburg Swiss cheese and place in bottom of greased quiche pan. Cut 1/4 pound of thinly sliced honey maple ham into small pieces. Toss with grated cheese.
Mix the following and pour over ham and cheese.
2 cups of whole milk, light cream or cream
4 eggs
pepper, paprika, salt, nutmeg and sugar to taste
Bake in preheated 425 degree oven for 15 minutes. Turn down heat to 300 degrees and continue baking for 30 to 45 minutes. (Done with knife comes out clean)
Single recipe
Grate 2 cups of Jarlesburg Swiss cheese and place in bottom of greased quiche pan. Cut 1/4 pound of thinly sliced honey maple ham into small pieces. Toss with grated cheese.
Mix the following and pour over ham and cheese.
2 cups of whole milk, light cream or cream
4 eggs
pepper, paprika, salt, nutmeg and sugar to taste
Bake in preheated 425 degree oven for 15 minutes. Turn down heat to 300 degrees and continue baking for 30 to 45 minutes. (Done with knife comes out clean)
Creamy Orange-Avocado Dressing
Serves 4 -- Avocado lends a creamy texture and orange juice adds bright citrus flavor to this simple dressing to enjoy on any salad
3 green onions
1/2 avocado, peeled and pitted
1/2 c. fresh orange juice
Freshly ground black pepper to taste
Puree all ingredients in a blender or food processor until smooth. Cover and chill until ready to use.
(recipe from Whole Foods Health Starts Here)
3 green onions
1/2 avocado, peeled and pitted
1/2 c. fresh orange juice
Freshly ground black pepper to taste
Puree all ingredients in a blender or food processor until smooth. Cover and chill until ready to use.
(recipe from Whole Foods Health Starts Here)
Chicken Cranberry Braid
I make my "Quick Whole Wheat Bread" recipe, form three loaves of bread and use the fourth piece of dough to make this "Chicken Cranberry Braid."
Filling
1/2 c. mayo
2 T. Dijon mustard
1/2 t. coarse ground pepper
1 can (12 oz.) chicken
1/2 c. chopped celery
1/2 c. dried cranberries
4 oz. Mozzarella cheese
1/4 c. almonds, slivered
Remove bread to floured surface; roll out into approximately 12" x 18" rectangle. Place dough rectangle on 12" x 18" sheet pan lined with parchment paper. Make 4" cuts approximately 1" wide along each 18" edge of the rectangle, leaving 4" in center for filling. Place filling middle of dough rectangle, smooth to fill to the edge of dough cuts. Fold the edges of the dough over to middle of the pan, covering the fillings.
Alternate sides and tuck strips of dough under each other, giving the appearance of a woven top. Cover and let rise for 10 minutes in a warm place. Brush with egg whites and bake in 350 degree F oven for approximately 20 minutes or until golden brown.
You can use any homemade bread recipe and then just make it as they show you on the You Tube.
part 1 http://www.youtube.com/watch?v=llfHf8vFEsg
part 2 http://www.youtube.com/watch?v=K2I4eFpfA1g&feature=related
President Gordon B. Hinkcley, October 2005
"We can so live that we can call upon the Lord for His protection and guidance. This is a first priority. We cannot expect His help if we are unwilling to keep His commandments."
Dried Apples -- Apple Pie
Apple Pie Filling
1 2/3 c dry apple slices
2 tbsp cornstarch
1/4 tsp salt
1/2 tsp cinnamon
2 1/2 c water
2/3 c sugar
2 tsp lemon juice (optional)
1/4 tsp nutmeg
Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally. If baking a pie, preheat oven to 425 degrees, place in oven and bake 40 minutes or until golden brwon in pastry shell. (May use peeled and sliced fresh apples--enough to fill pie crust.)
Apple Crisp (with Pie Filling)
Put pie filling in a greased square pan. Mix together:
1/4 c flour
1/4 tsp salt
2 tbsp sugar
1/4 c butter
1/4 c rolled oats or oatmeal
Mix together thoroughly and spread over pie filling. Bake in 375 degree oven for 25 minutes.
1 2/3 c dry apple slices
2 tbsp cornstarch
1/4 tsp salt
1/2 tsp cinnamon
2 1/2 c water
2/3 c sugar
2 tsp lemon juice (optional)
1/4 tsp nutmeg
Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally. If baking a pie, preheat oven to 425 degrees, place in oven and bake 40 minutes or until golden brwon in pastry shell. (May use peeled and sliced fresh apples--enough to fill pie crust.)
Apple Crisp (with Pie Filling)
Put pie filling in a greased square pan. Mix together:
1/4 c flour
1/4 tsp salt
2 tbsp sugar
1/4 c butter
1/4 c rolled oats or oatmeal
Mix together thoroughly and spread over pie filling. Bake in 375 degree oven for 25 minutes.
Roasted Califlower Spiced with Homemade Curry Powder
2 T. unsalted butter2 T. olive oil
1 T. Homemade Curry Powder (recipe follows)
4 pounds (about 2 heads) cauliflower cut into florets
salt to taste
2 T. minced fresh cilantro or parsley (optional)
Preheat oven to 375 degree F. In a small saucepan heat butter, oil and curry powder over low heat, stirring, until the butter is melted. In a roasting pan just large enough to hold vegetables in one layer, toss cauliflower with the curry mixture until well-coated.
Roast cauliflower in the oven, shaking pan occasionally, for 25 minutes or until tender. Season with salt, add cilantro or parsley and toss gently.
Homemade Curry Powder
1 t. ground cumin
1 t. ground coriander
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. cayenne powder
Combine all ingredients in a small bowl and mix well. For larger amounts, the recipe can be scaled up using the same ratios. by Jayesh RAO, PCC COOKS INSTRUCTOR
Lemon Chicken with Croutons
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
good olive oil
kosher salt
freshly ground black pepper
2 lemons, quartered
2 T. unsalted butter, melted
5-6 sprigs of fresh thyme
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels. Truss the chicken with cooking twine. Brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, preheat an oven to 350 degrees F. Toss bread cubes with olive oil, salt and pepper. Arrange bread on baking sheets and place in the oven for about 15 minutes. Stir bread and then continue to toast until croutons are light brown. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
1 large yellow onion, sliced
good olive oil
kosher salt
freshly ground black pepper
2 lemons, quartered
2 T. unsalted butter, melted
5-6 sprigs of fresh thyme
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels. Truss the chicken with cooking twine. Brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Lemon Chicken with Croutons
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
good olive oil
kosher salt
freshly ground black pepper
2 lemons, quartered
2 T. unsalted butter, melted
5-6 sprigs of fresh thyme
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels. Truss the chicken with cooking twine. Brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, preheat an oven to 350 degrees F. Toss bread cubes with olive oil, salt and pepper. Arrange bread on baking sheets and place in the oven for about 15 minutes. Stir bread and then continue to toast until croutons are light brown. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
1 large yellow onion, sliced
good olive oil
kosher salt
freshly ground black pepper
2 lemons, quartered
2 T. unsalted butter, melted
5-6 sprigs of fresh thyme
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels. Truss the chicken with cooking twine. Brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Vegetable Tian
Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpealed
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
1 T. fresh thyme leaves, plus extra sprigs
1 T. of fresh rosemary chopped finely
1/4 c. heavy cream
4 oz. Gruyere cheese, grated
Preheat oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 T. olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the pan.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more T. olive oil. Drizzle the 1/4 cup of cream. Then cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpealed
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
1 T. fresh thyme leaves, plus extra sprigs
1 T. of fresh rosemary chopped finely
1/4 c. heavy cream
4 oz. Gruyere cheese, grated
Preheat oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 T. olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the pan.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more T. olive oil. Drizzle the 1/4 cup of cream. Then cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
Vegetable Tian
Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpealed
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
1 T. fresh thyme leaves, plus extra sprigs
1 T. of fresh rosemary chopped finely
1/4 c. heavy cream
4 oz. Gruyere cheese, grated
Preheat oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 T. olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the pan.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more T. olive oil. Drizzle the 1/4 cup of cream. Then cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpealed
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
1 T. fresh thyme leaves, plus extra sprigs
1 T. of fresh rosemary chopped finely
1/4 c. heavy cream
4 oz. Gruyere cheese, grated
Preheat oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 T. olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the pan.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more T. olive oil. Drizzle the 1/4 cup of cream. Then cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
Apple Muffins
1 c. rolled oats
3 t. baking powder
1/2 t. salt
1/2 c. brown sugar
1 c. apple, peeled and grated (2 apples) or mix 1 c. dried apples and 3/4 c. hot water
2-3 T. olive oil
1 egg
1/2 t. cinnamon
1/2 c. orange juice, milk or cider
Topping--Mix together:
1/4 c. brown sugar
1 t. cinnamon
Preheat oven to 400 degrees. Add flour, baking powder, salt and stir in brown sugar and oats. Mix in egg, butter, milk and apples. Drop into greased muffin tins or muffin papers. Sprinkle tops with mixture of 1/4 c. brown sugar and 1 t. cinnamon. Bake standard muffin size (about 1/2 c. batter) for 15 to 20 minutes. Watch! Mini muffins take about 2 T. batter and bake approximately 6 to 10 minutes. (Toothpick comes out clean)
Whole Wheat Banana Nut Muffins
3/4 c. oatmeal
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 egg
1/2 c. milk
2 T. oil
2/3 c. sugar
1 to 2 ripe bananas
1/2 c. chopped pecans or walnuts
Preheat oven to 350 degrees.
Mix dry ingredients together in a large mixing bowl and set aside. Grease bottom of muffin pan or place muffin papers in the pan. Beat egg in a medium mixing bowl and add milk, oil and sugar. Mix thoroughly. Mix in bananas and nut and add to flour mixture. Mix until flour mixture is moist, but don't over mix.
or--Put all ingredients in a good blender and blend. (Add nuts last if you want them to be large.)
FILL muffin pans about 3/4 to the top. Bake for 15 to 18 minutes or until toothpick inserted comes out clean. (Mini muffins cook about 5 to 7 minutes.)
Guacamole (Barefoot Contessa)
Ingredients
- 4 ripe Haas avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot pepper sauce
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced (optional)
Directions
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Celery CitrusSalad with Balsamic and Cheese
5 tangerines or 3 or 4 oranges
1 oz. (abt 1/4 cup) feta cheese crumbles
2 T. balsamic vinegar
4 c. (abt. 1/4 pound) mixed salad greens
1 c. roughly chopped celery leaves
3 c. sliced celery
Squeeze juice from one tangerine into a large bowl. Add feta cheese and viengar and mix with a fork, mashing the cheese to make a dressing. Peel remaining tangerines or the citrus you are using and separate into segments. Transfer to bowl with dressing. Add salad greens, celery leaves and celery and toss well. (from Whole Foods)
1 oz. (abt 1/4 cup) feta cheese crumbles
2 T. balsamic vinegar
4 c. (abt. 1/4 pound) mixed salad greens
1 c. roughly chopped celery leaves
3 c. sliced celery
Squeeze juice from one tangerine into a large bowl. Add feta cheese and viengar and mix with a fork, mashing the cheese to make a dressing. Peel remaining tangerines or the citrus you are using and separate into segments. Transfer to bowl with dressing. Add salad greens, celery leaves and celery and toss well. (from Whole Foods)
Steel Cut Overnight Oatmeal
1 c. steel cut oats 2 apples, peeled and grated
1 c. dried craisins or raisins 1 c. dates, chopped (opt)
2 T. honey or 2 T. brown sugar 4 c. water
1 t. cinnamon (optional) ½ c. half and half or milk
1 c. dried craisins or raisins 1 c. dates, chopped (opt)
2 T. honey or 2 T. brown sugar 4 c. water
1 t. cinnamon (optional) ½ c. half and half or milk
Spray the slow cooker with oil, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and remove to serving bowls. Sprinkle with pecans, fresh bananas, blueberries . . . Add yogurt or milk, if desired. This method works best if started before you go to bed. This way your oatmeal will be ready in the morning.
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