Bananas always go brown so fast, so here's my favorite banana bread/muffin recipe: 1/4 cup butter (1/2 a stick) 3/4 cup sugar 2 eggs 2 cups flour 1 tsp baking powder 1/2 tsp salt (optional) 2-3 bananas 1 tsp vanilla
Cream butter and sugar. Add in dry ingredients, eggs, and vanilla. Mash bananas with a fork, then add last.
Grease loaf pan, mini loaf pan, or put papers into cupcake pans. Bake at 350. Makes 1 big loaf (45-60 minutes), 2 half full big loaves (45-50 minutes), 4 mini loaves (35 minutes), 48 mini muffins (20 minutes), or 24 regular sized muffins (30 minutes) or until toothpick comes out clean.
This is a recipe that I got from Joanne Fluke's mystery novel Devil's Food Cake Murder. Her books have super tasty recipes and a fun read all in one. I tried it out on my co-workers and it received all thumbs up (hard to talk when your mouth is full). Enjoy!
Strawberry Shortbread Bar Cookies 3 C flour (packed down in cup) 3/4 C powder sugar 1 1/2 C salted butter, softened 1 can (21oz) strawberry pie filling (or any flavor you please I used blueberry)
Mix flour and sugar together. Cut in softened butter and mix until crumbly. spread half into a greased 9x13 pan. Bake at 350 for 12-15 min. Remove from oven and let cool for 5 min. Spread pie filling over baked crust. Sprinkle remaining mixture over pie filling and press top crust down with flat blade of a metal spatula. Bake at 350 for 30-35 min. Refrigerate after cooling to make them easier to cut. Optional-sprinkle with powdered sugar before serving.
1/2 cup chopped nuts 1 golden cake mix==yellow cake mix 1 instant vanilla pudding 1/2 cup light rum 1/2 cup water 1/2 cup oil 4 eggs
Prepare tube or bundt pan with grease and flour or Pam Combine all other ingredients, mix well. Pour batter into pan and bake 325 degrees 50-60 minutes Remove from oven and immediately pour on hot rum glaze. Cool for 30 minutes and invert and remove from pan.
Glaze
1 Cup sugar 1 stick butter 1/4 Cup water 2Tablespoons run
Both of these recipes were big hits with RMC students when they came over for dinner. Enjoy!
SOUR CREAM ENCHILADAS 1 large can of evaporated milk 8 oz. sour cream 1/2 cup chopped onion 1/2 cup chopped green peppers 1 small can chopped green chilies 3 cups chopped cooked chicken 1 pkg. small flour tortillas (12) 1 lb. grated cheddar cheese 1 can cream of mushroom soup 1 can cream of chicken soup Mix all ingredients together except for the tortillas and cheese. Layer sauce on the bottom of a 9x13" pan. Then place some of the tortillas on the sauce covering the bottom. Top with more sauce and cheese. Layer until pan is full. Bake at 350 degrees for 30 minutes. Let set 20 minutes before serving.
EASY LASAGNA 1 pkg. lasagna noodles (do not cook) 1 (24 oz.) carton cottage cheese 1 (8 oz.) pkg. shredded mozzarella cheese 1 cup parmesan cheese 1 (30 oz.) jar spaghetti sauce (your choice of brand) 2 lbs. hamburger
Fry hamburger, chopping it up into "crumbles"; drain fat, and add spaghetti sauce. Mix all cheeses together. Layer dry lasagna noodles in a greased deep 9 x 13" pan. Top with meat mixture and then cheese mixture. Layer this way three times -- the top layer should be mostly meet with just a little bit of the cheeses sprinkled over the top. Cover tightly with foil. Bake 1 hour at 350 degrees.
My Famous Pork Chops -- Oh So Easy! Oh So Good! 4 good quality pork chops, I like the ones with the bone in Brown the pork chops, remove from the pan and set aside Slice a medium yellow onion, lay the slices flat in the hot pan and brown on one side. Carefully turn the slices and lay the browned chops on top. Add a splash of water to the pan to loosen the browned bits Add 1 can of Cream of Mushroom soup, spread over the top of the meat Add 2-3 Tablespoons of dry sherry (not cooking sherry) Add 1 Tablespoon of Worcestershire sauce Cover and simmer on very low temp. for 2-3 hours until meat is very tender. We like to serve over noodles, but it would be good over rice or potatoes.
Ingredients 1 1/2 pounds beef (I usually use leftover steak or roast) 8 ounces fresh mushrooms, sliced (2 1/2 cups) 1 medium onions, thinly sliced 1 garlic clove, finely chopped 1/4 cup butter or margarine 1 1/2 cups beef flavored broth 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 1/4 cup all-purpose flour 1 1/2 cups sour cream 3 cups hot cooked egg noodles
Directions 1 Cut beef across grain into about 1/2x1/2-inch strips. 2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. 3 Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. 4 Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
1 Stick of Butter (1/4 lb) 1 cup Coca Cola 3/4 cup Miniature Marshmallows 1 Square of Semi Sweet Baking Chocolate 1/2 cup Shortening 1/2 cup Vegetable Oil 3/4 cup Cocoa 2 Eggs 1/2 teaspoon Salt 2 teaspoon Vanilla 3/4 cup Buttermilk 2 cups Sugar 2 1/3 cups Flour 1 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder Instructions
Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, then milk..Beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting add pecans. If the frosting seems a little dry add a little more coca cola and beat well.
Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Here's my cranberry salsa recipe. I use the recipe as a guideline. I normally put more lime zest, cilantro and jalapenos than the recipe says. I serve it with tortilla chips. We make it for all our neighbors at Christmas time. We like this as a lower sugar alternative to cranberry salad or jelled cranberry at holiday meals.
Cranberry Salsa (Servings: 4 cups)
Ingredients:
1 bag (12 oz) fresh or frozen cranberries 1 Granny Smith Apple, peeled, cored & cut 1/2 lg red pepper, cut in chunks 1/2 med. red onion, cut in chunks 3/4 cup sugar (or splenda) 1/3 cup apple juice 3 Tbsp chopped fresh cilantro 2 Tbsp chopped jalapeno pepper 1 tsp grated lime zest
Directions:
Put cranberries, apple, red pepper & onion in food processor; pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate, or spoon into crocks or jars and refrigerate.
1 lb. loaf bread or 1.5 lbs cornbread (recommend split 1/2 and 1/2) 1 lb. sausage 4 cups assorted veggies { celery, onion, green onion, carrots} 1/4" pieces 4 cups assorted fruits {dried cranberries, dried apricots, apple, pear} 1 cup assorted fresh herbs {parsley, sage, thyme} 1 cup assorted nuts finely chopped {hazelnuts, pinenuts} 3 TBS seasoning {salt, pepper, seasoning} 2 cups or less juice + eggs {Use a 2 cup measuring cup: add 1 cup apple juice and 2 eggs then fill up to 2 cup mark with chicken stock}
Preparation instructions:
Day before: - If using white bread cut into 1/4"-1/2" slices and dry overnight. If using cornbread cut into 1/2" cubes - leave out to dry overnight. - Chop or cut fruits and veggies for easy add when cooking.
Cooking day: - In a large skillet cook sausage. Using slotted spoon, remove cooked sausage from skillet to another bowl. In the same skillet you cooked the sausage in, cook chopped veggies until softened. Add veggies, sausage, fruit, nuts and bread all into one big bowl - toss to combine. Add herbs and seasoning, toss again. Add liquid until just mixed - adjust seasonings as needed. - Preheat oven to 375 degrees and butter baking dish - Bake in covered, buttered baking dish until heated through and top is golden 30-40 minutes.
The great thing about this recipe is you may mix and match veggies and fruits to make a colorful and flavorful stuffing. Other options you may want to consider are: Veggies: celery, onion, carrots, fenel, mushrooms, leeks Fruits: apples, pears, oranges, diced apricots, cranberries, raisins Nuts: chestnuts, pinenuts, walnuts, hazelnuts Seasoning: coarse salt, pepper, cumin, cayan, fenel seeds, tumeric, paprika, cinnamon Juices / Fluids: chicken stock, fruit juice, red wine, maple syrup
Cumin Coleslaw I'm not much of a coleslaw fan but I really like this recipe I got from my neighbor. It would also be good on fish tacos. From experience it is easiest to make the slaw by putting all the veggies through a shredder setting on a food processor but can also be shredded by hand.
4-5 c. green cabbage 1/2-1 c.mixture of shredded carrots and red cabbage 1/4 c. diced onion
Wisk together the following ingredients, then toss with your veggies 2 TBS mayo 2 TBS vinegar 2 TBS sugar 1/2 tsp cumin 1/2 tsp salt 1/2 tsp pepper
Black Raspberry Pie This is a family recipe which grandma and grandpa always had on hand year round by making them in season and freezing them for other times of the year. They generally served it partially thawed which is how I like it. Black raspberries grow in nature around the area my family lived. Grandpa use to make this when he was a little boy with his mom.
2 store bought pie crusts 1 c. sugar 1/2 c. all purpose flour 6 c. black raspberries 1 Tbsp. lemon juice 1 Tbsp. stick margarine
Heat oven to 425 degrees. Put in bottom crust, mix sugar and flour in a large bowl, then put in berries, pour into pie shell and sprinkle with lemon juice, cut butter into small pieces and put it on the top of the filling. Put on the top crust and cut 5-7 slits in the top after sealing the crust. Place a baking sheet with edges on the bottom rack of your oven and the pie on on the middle or upper rack, if you don't you'll have to clean your oven after. Bake 35-45 minutes until crust becomes golden and juice bubbles through the slits.
Here are two of Mel and my favorite recipes. They help Mel stay South Beach compliant but let him have some of his favorite foods.
Zucchini Crust for Pizza
Preheat oven to 450F.
3 C shredded zucchini
3/4 C egg substitute
1/3 C all purpose flour
salt
Shred zucchini and place into colander. Sprinkle with salt and set aside to drain for 5 – 10 minutes or longer. Squeeze excess water out of zucchini. Stir in egg substitute and flour. Cover pizza pan with parchment paper and spread zucchini batter evenly over paper. Put in preheated oven for approximately 6 minutes. Remove from oven, if the top of the crust is dry and firm than flip the crust over removing the parchment paper. Put the crust back in the oven for approximately 2 minutes. Remove from oven and top with your favorite sauce and toppings. Lower the temperature of the oven to 350F. Place pizza back in oven for 15 to 20 minutes.
Black Bean Brownies
Preheat oven to 350F.
1 can (15.5 oz) black beans drained and rinsed
4 large eggs
2 T olive oil
1 t vanilla extract
18 packets of Stevia
3 T unsweetened cocoa powder
1 t baking powder
¼ t salt
½ C walnut pieces (or favorite cooking nut)
¼ C Adam’s Peanut Butter
In blender combine the beans, eggs, oil, vanilla, Stevia, cocoa powder, baking powder and salt. Process until smooth. Fold in nuts. Put batter in 8” x 8” lightly coated baking pan. Put peanut butter in a zip-lock bag and cut a corner off. Squeeze peanut butter on batter in any design that tickles your fancy.
Bake for 25 – 30 minutes, until toothpick inserted in the center comes out clean. Best served with yet more peanut butter slathered on top. Yum peanut butter!
Cheesy Veggie Soup - AKA Corn Soup (This recipe is from Lydia!)
8 T chopped onion 4 T butter 4 cups frozen corn 2 cups chopped broccoli 1 cup shredded carrot 1 cup water 4 cans condensed potato soup 4 cups milk 1 cup shredded cheese
brown onion in butter add veggies, bring to a boil, reduce heat, cover & cook until tender (10ish minutes) stir in soup, cheese & milk cook until heated through Invite Lydia over for dinner. Enjoy!
1 LB Italian sausage 1 c chopped onions 2 cloves garlic 5 c beef broth 1/2 c water 1/2 c dry red wine or water 2 c chopped seeded peeled tomatoes 1 c thinly sliced carrots 1/2-tsp. basil leaves 1/2-tsp. oregano leaves 8 oz canned tomato sauce 1 1/2 c sliced zucchini 8 oz (2cups) frozen cheese tortellini (I use Contadina three cheeses) 1 med. green pepper cut into small pieces grated Parmesan cheese
Dressing: 1 packaage of seasoning from the Ramen noodles 1 tablespoon of sugar 1/2 cup of oil 1 teaspoon of salt 1/2 teaspoon pepper 3 tablespoons of vinegar
Combine dressing ingredients and pour over salad. Refrigerate overnight. Serves 4 to 6.
Chicken and Sausage Jambalaya – A Veach Family Favorite!
1 ½ C vegetable oil 2 chickens, cut in chunks & seasoned 2 lb sausage – cut in 1 ½ pieces 2 one lb cans tomatoes 5 c long grain rice 4 lbs onions 5 cloves garlic 1 bunch shallots 1 bell pepper 10 c. water Salt, black and red pepper to taste Brown seasoned chicken in hot oil in black iron pot or cast aluminum. Next brown sausage well. Remove meat and most of the oil, add chopped onions, garlic, bell pepper and shallots. It is extremely important to brown these vegetables well. You may have to add a little water from time to time to keep them from sticking. Now put the meat back in the pot along with all the water and tomatoes. Add salt and pepper. When the mixture comes to a rolling boil, add the washed rice. When this reaches a good boil again, lower the heat and let all the water boil out. Stir will, lower the heat, cover. After 15 minutes uncover, stir well once more and then cover again. Do not keep stirring, but leave undisturbed over a low fire for 45 minutes. Please note: Excess stirring makes the rice mushy.
Swiss Echiladas – from one of my New Mexico cookbooks 1 doz flour tortillas (soften by heating in microwave) 3-4 chicken breasts, stewed, boned, cut in small cubes ½ cup chopped onion ½ cup chopped fresh green chili Grated Monterey Jack, sour cream, grated cheddar cheese 2 cups cream 4 chicken bouillon cubes Mix chicken, onion, peppers, white cheese & 2 T sour cream. Spoon mixture into flour tortillas. Mix 2 c. cream with chicken bouillon. Pour over top of enchiladas. Top w/ cheddar. Bake at 350 until bubbly.
i'm drooling already. These all sound delicious. Beckie may we borrow your kitchen to try some of these out. Maybe we can make Thursday new recipe night.
Bananas always go brown so fast, so here's my favorite banana bread/muffin recipe:
ReplyDelete1/4 cup butter (1/2 a stick)
3/4 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1/2 tsp salt (optional)
2-3 bananas
1 tsp vanilla
Cream butter and sugar. Add in dry ingredients, eggs, and vanilla. Mash bananas with a fork, then add last.
Grease loaf pan, mini loaf pan, or put papers into cupcake pans. Bake at 350. Makes 1 big loaf (45-60 minutes), 2 half full big loaves (45-50 minutes), 4 mini loaves (35 minutes), 48 mini muffins (20 minutes), or 24 regular sized muffins (30 minutes) or until toothpick comes out clean.
This is a recipe that I got from Joanne Fluke's mystery novel Devil's Food Cake Murder. Her books have super tasty recipes and a fun read all in one. I tried it out on my co-workers and it received all thumbs up (hard to talk when your mouth is full). Enjoy!
ReplyDeleteStrawberry Shortbread Bar Cookies
3 C flour (packed down in cup)
3/4 C powder sugar
1 1/2 C salted butter, softened
1 can (21oz) strawberry pie filling (or any flavor you please I used blueberry)
Mix flour and sugar together. Cut in softened butter and mix until crumbly. spread half into a greased 9x13 pan. Bake at 350 for 12-15 min. Remove from oven and let cool for 5 min. Spread pie filling over baked crust. Sprinkle remaining mixture over pie filling and press top crust down with flat blade of a metal spatula. Bake at 350 for 30-35 min. Refrigerate after cooling to make them easier to cut. Optional-sprinkle with powdered sugar before serving.
I LOVE those mystery books!! I am on the wait list for the Red Velvet Cupcake Mystery at the library :-)
DeleteMartha Sims
Rum Cake
ReplyDeleteby Roberta Musselman
1/2 cup chopped nuts
1 golden cake mix==yellow cake mix
1 instant vanilla pudding
1/2 cup light rum
1/2 cup water
1/2 cup oil
4 eggs
Prepare tube or bundt pan with grease and flour or Pam
Combine all other ingredients, mix well.
Pour batter into pan and bake 325 degrees 50-60 minutes
Remove from oven and immediately pour on hot rum glaze.
Cool for 30 minutes and invert and remove from pan.
Glaze
1 Cup sugar
1 stick butter
1/4 Cup water
2Tablespoons run
Combine, boil 2-3 minutes
Both of these recipes were big hits with RMC students when they came over for dinner. Enjoy!
ReplyDeleteSOUR CREAM ENCHILADAS
1 large can of evaporated milk
8 oz. sour cream
1/2 cup chopped onion
1/2 cup chopped green peppers
1 small can chopped green chilies
3 cups chopped cooked chicken
1 pkg. small flour tortillas (12)
1 lb. grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
Mix all ingredients together except for the tortillas and cheese. Layer sauce on the bottom of a 9x13" pan. Then place some of the tortillas on the sauce covering the bottom. Top with more sauce and cheese. Layer until pan is full.
Bake at 350 degrees for 30 minutes. Let set 20 minutes before serving.
EASY LASAGNA
1 pkg. lasagna noodles (do not cook)
1 (24 oz.) carton cottage cheese
1 (8 oz.) pkg. shredded mozzarella cheese
1 cup parmesan cheese
1 (30 oz.) jar spaghetti sauce (your choice of brand)
2 lbs. hamburger
Fry hamburger, chopping it up into "crumbles"; drain fat, and add spaghetti sauce. Mix all cheeses together. Layer dry lasagna noodles in a greased deep 9 x 13" pan. Top with meat mixture and then cheese mixture. Layer this way three times -- the top layer should be mostly meet with just a little bit of the cheeses sprinkled over the top. Cover tightly with foil. Bake 1 hour at 350 degrees.
My Famous Pork Chops -- Oh So Easy! Oh So Good!
ReplyDelete4 good quality pork chops, I like the ones with the bone in
Brown the pork chops, remove from the pan and set aside
Slice a medium yellow onion, lay the slices flat in the hot pan and brown on one side. Carefully turn the slices and lay the browned chops on top.
Add a splash of water to the pan to loosen the browned bits
Add 1 can of Cream of Mushroom soup, spread over the top of the meat
Add 2-3 Tablespoons of dry sherry (not cooking sherry)
Add 1 Tablespoon of Worcestershire sauce
Cover and simmer on very low temp. for 2-3 hours until meat is very tender.
We like to serve over noodles, but it would be good over rice or potatoes.
Enjoy!
Beef Stroganoff
ReplyDeleteIngredients
1 1/2 pounds beef (I usually use leftover steak or roast)
8 ounces fresh mushrooms, sliced (2 1/2 cups)
1 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef flavored broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Directions
1 Cut beef across grain into about 1/2x1/2-inch strips.
2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3 Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4 Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Coco Cola Cake, recipe from Cracker Barrel
ReplyDeleteIngredients
1 Stick of Butter (1/4 lb)
1 cup Coca Cola
3/4 cup Miniature Marshmallows
1 Square of Semi Sweet Baking Chocolate
1/2 cup Shortening
1/2 cup Vegetable Oil
3/4 cup Cocoa
2 Eggs
1/2 teaspoon Salt
2 teaspoon Vanilla
3/4 cup Buttermilk
2 cups Sugar
2 1/3 cups Flour
1 teaspoon Baking Soda
1 1/2 teaspoons Baking Powder
Instructions
Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13" x 9" x " 2 oiled and floured baking pan.
Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Frosting
Frosting:
1/4 lb. margarine
3 Tbsp cocoa
6 Tbsp cream or milk
1 tsp. vanilla
1 cup pecans chopped
1 lb. confectioners' sugar
Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, then milk..Beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting add pecans. If the frosting seems a little dry add a little more coca cola and beat well.
Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Cranberry Salsa
ReplyDeleteHere's my cranberry salsa recipe. I use the recipe as a guideline. I normally put more lime zest, cilantro and jalapenos than the recipe says. I serve it with tortilla chips. We make it for all our neighbors at Christmas time. We like this as a lower sugar alternative to cranberry salad or jelled cranberry at holiday meals.
Cranberry Salsa (Servings: 4 cups)
Ingredients:
1 bag (12 oz) fresh or frozen cranberries
1 Granny Smith Apple, peeled, cored & cut
1/2 lg red pepper, cut in chunks
1/2 med. red onion, cut in chunks
3/4 cup sugar (or splenda)
1/3 cup apple juice
3 Tbsp chopped fresh cilantro
2 Tbsp chopped jalapeno pepper
1 tsp grated lime zest
Directions:
Put cranberries, apple, red pepper & onion in food processor; pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate, or spoon into crocks or jars and refrigerate.
From Jowanna and Randy Neel:
ReplyDeleteHoliday Stuffing Recipe
1 lb. loaf bread or 1.5 lbs cornbread (recommend split 1/2 and 1/2)
1 lb. sausage
4 cups assorted veggies { celery, onion, green onion, carrots} 1/4" pieces
4 cups assorted fruits {dried cranberries, dried apricots, apple, pear}
1 cup assorted fresh herbs {parsley, sage, thyme}
1 cup assorted nuts finely chopped {hazelnuts, pinenuts}
3 TBS seasoning {salt, pepper, seasoning}
2 cups or less juice + eggs {Use a 2 cup measuring cup: add 1 cup apple juice and 2 eggs then fill up to 2 cup mark with chicken stock}
Preparation instructions:
Day before:
- If using white bread cut into 1/4"-1/2" slices and dry overnight. If using cornbread cut into 1/2" cubes - leave out to dry overnight.
- Chop or cut fruits and veggies for easy add when cooking.
Cooking day:
- In a large skillet cook sausage. Using slotted spoon, remove cooked sausage from skillet to another bowl. In the same skillet you cooked the sausage in, cook chopped veggies until softened. Add veggies, sausage, fruit, nuts and bread all into one big bowl - toss to combine. Add herbs and seasoning, toss again. Add liquid until just mixed - adjust seasonings as needed.
- Preheat oven to 375 degrees and butter baking dish
- Bake in covered, buttered baking dish until heated through and top is golden 30-40 minutes.
The great thing about this recipe is you may mix and match veggies and fruits to make a colorful and flavorful stuffing. Other options you may want to consider are:
Veggies: celery, onion, carrots, fenel, mushrooms, leeks
Fruits: apples, pears, oranges, diced apricots, cranberries, raisins
Nuts: chestnuts, pinenuts, walnuts, hazelnuts
Seasoning: coarse salt, pepper, cumin, cayan, fenel seeds, tumeric, paprika, cinnamon
Juices / Fluids: chicken stock, fruit juice, red wine, maple syrup
From Rachelle Roberts
ReplyDeleteCumin Coleslaw
I'm not much of a coleslaw fan but I really like this recipe I got from my neighbor. It would also be good on fish tacos. From experience it is easiest to make the slaw by putting all the veggies through a shredder setting on a food processor but can also be shredded by hand.
4-5 c. green cabbage
1/2-1 c.mixture of shredded carrots and red cabbage
1/4 c. diced onion
Wisk together the following ingredients, then toss with your veggies
2 TBS mayo
2 TBS vinegar
2 TBS sugar
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Black Raspberry Pie
This is a family recipe which grandma and grandpa always had on hand year round by making them in season and freezing them for other times of the year. They generally served it partially thawed which is how I like it. Black raspberries grow in nature around the area my family lived. Grandpa use to make this when he was a little boy with his mom.
2 store bought pie crusts
1 c. sugar
1/2 c. all purpose flour
6 c. black raspberries
1 Tbsp. lemon juice
1 Tbsp. stick margarine
Heat oven to 425 degrees. Put in bottom crust, mix sugar and flour in a large bowl, then put in berries, pour into pie shell and sprinkle with lemon juice, cut butter into small pieces and put it on the top of the filling. Put on the top crust and cut 5-7 slits in the top after sealing the crust. Place a baking sheet with edges on the bottom rack of your oven and the pie on on the middle or upper rack, if you don't you'll have to clean your oven after. Bake 35-45 minutes until crust becomes golden and juice bubbles through the slits.
From Sally and Mel Moore:
ReplyDeleteHere are two of Mel and my favorite recipes. They help Mel stay South Beach compliant but let him have some of his favorite foods.
Zucchini Crust for Pizza
Preheat oven to 450F.
3 C shredded zucchini
3/4 C egg substitute
1/3 C all purpose flour
salt
Shred zucchini and place into colander. Sprinkle with salt and set aside to drain for 5 – 10 minutes or longer. Squeeze excess water out of zucchini. Stir in egg substitute and flour. Cover pizza pan with parchment paper and spread zucchini batter evenly over paper. Put in preheated oven for approximately 6 minutes. Remove from oven, if the top of the crust is dry and firm than flip the crust over removing the parchment paper. Put the crust back in the oven for approximately 2 minutes. Remove from oven and top with your favorite sauce and toppings. Lower the temperature of the oven to 350F. Place pizza back in oven for 15 to 20 minutes.
Black Bean Brownies
Preheat oven to 350F.
1 can (15.5 oz) black beans drained and rinsed
4 large eggs
2 T olive oil
1 t vanilla extract
18 packets of Stevia
3 T unsweetened cocoa powder
1 t baking powder
¼ t salt
½ C walnut pieces (or favorite cooking nut)
¼ C Adam’s Peanut Butter
In blender combine the beans, eggs, oil, vanilla, Stevia, cocoa powder, baking powder and salt. Process until smooth. Fold in nuts. Put batter in 8” x 8” lightly coated baking pan. Put peanut butter in a zip-lock bag and cut a corner off. Squeeze peanut butter on batter in any design that tickles your fancy.
Bake for 25 – 30 minutes, until toothpick inserted in the center comes out clean. Best served with yet more peanut butter slathered on top. Yum peanut butter!
Cheesy Veggie Soup - AKA Corn Soup
ReplyDelete(This recipe is from Lydia!)
8 T chopped onion
4 T butter
4 cups frozen corn
2 cups chopped broccoli
1 cup shredded carrot
1 cup water
4 cans condensed potato soup
4 cups milk
1 cup shredded cheese
brown onion in butter
add veggies, bring to a boil, reduce heat, cover & cook until tender (10ish minutes)
stir in soup, cheese & milk
cook until heated through
Invite Lydia over for dinner.
Enjoy!
Tortellini Soup with Italian Sausage
ReplyDelete1 LB Italian sausage
1 c chopped onions
2 cloves garlic
5 c beef broth
1/2 c water
1/2 c dry red wine or water
2 c chopped seeded peeled tomatoes
1 c thinly sliced carrots
1/2-tsp. basil leaves
1/2-tsp. oregano leaves
8 oz canned tomato sauce
1 1/2 c sliced zucchini
8 oz (2cups) frozen cheese tortellini (I use Contadina three cheeses)
1 med. green pepper cut into small pieces
grated Parmesan cheese
Remove sausage from casing and brown in 5 qt Dutch oven. Remove sausage pan, drain and reserve 1 TBS drippings. Sauté onions and garlic in drippings until onions are tender. Add beef broth, water, wine tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil, reduce heat, and simmer uncovered 30 min. Skim fat from soup and stir in zucchini, tortellini and green pepper. Simmer covered an
additional 35 min more until tortellini are tender. Sprinkle Parmesan cheese on top of each serving Makes 8 (1 1/2 c servings.)
Japanese Chicken Salad- It is a hit at every school potluck.
ReplyDelete2 cups cooked chicken
2 tablespoons toasted slivered almonds
1 package of coleslaw
1 package of chicken Ramen uncooked
2 tablespoons toasted Sesame Seeds
Combine ingredients in a large bowl.
Dressing:
1 packaage of seasoning from the Ramen noodles
1 tablespoon of sugar
1/2 cup of oil
1 teaspoon of salt
1/2 teaspoon pepper
3 tablespoons of vinegar
Combine dressing ingredients and pour over salad. Refrigerate overnight. Serves 4 to 6.
Chicken and Sausage Jambalaya – A Veach Family Favorite!
ReplyDelete1 ½ C vegetable oil
2 chickens, cut in chunks & seasoned
2 lb sausage – cut in 1 ½ pieces
2 one lb cans tomatoes
5 c long grain rice
4 lbs onions
5 cloves garlic
1 bunch shallots
1 bell pepper
10 c. water
Salt, black and red pepper to taste
Brown seasoned chicken in hot oil in black iron pot or cast aluminum. Next brown sausage well. Remove meat and most of the oil, add chopped onions, garlic, bell pepper and shallots. It is extremely important to brown these vegetables well. You may have to add a little water from time to time to keep them from sticking.
Now put the meat back in the pot along with all the water and tomatoes. Add salt and pepper. When the mixture comes to a rolling boil, add the washed rice. When this reaches a good boil again, lower the heat and let all the water boil out. Stir will, lower the heat, cover. After 15 minutes uncover, stir well once more and then cover again. Do not keep stirring, but leave undisturbed over a low fire for 45 minutes. Please note: Excess stirring makes the rice mushy.
Swiss Echiladas – from one of my New Mexico cookbooks
ReplyDelete1 doz flour tortillas (soften by heating in microwave)
3-4 chicken breasts, stewed, boned, cut in small cubes
½ cup chopped onion
½ cup chopped fresh green chili
Grated Monterey Jack, sour cream, grated cheddar cheese
2 cups cream
4 chicken bouillon cubes
Mix chicken, onion, peppers, white cheese & 2 T sour cream. Spoon mixture into flour tortillas. Mix 2 c. cream with chicken bouillon. Pour over top of enchiladas. Top w/ cheddar. Bake at 350 until bubbly.
i'm drooling already. These all sound delicious. Beckie may we borrow your kitchen to try some of these out. Maybe we can make Thursday new recipe night.
ReplyDeleteSounds great to me, maybe I should add a gym day on Friday?
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