1 pkg fudge brownie mix (9x13 pan size)
1 pkg mini marshmallows (10 ½ oz bag)
2 cups semisweet chocolate chips (12 oz bag)
1 cup peanut butter
1 T butter or margarine
1 ½ cups crisp rice cereal
Prepare brownie mix according to pkg directions for fudge-like brownies. Pour into greased 9x13x2” baking pan. Bake at 350 for 28-30 min (be sure not to overbake). Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on wire rack.
In a saucepan, combine chocolate chips, peanut butter, and butter. Cook and stir over low heat until smooth. Remove from heat; stir in cereal. Spread over brownies. Refrigerate for 1-2 hours (or until firm) before cutting.
Butternut Squash Risotto
1 small butternut squash (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives
Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature
Preheat oven to 450°F.
Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
In a saucepan bring broth and water to a simmer and keep at a bare simmer.
In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.
Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives
Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature
Preheat oven to 450°F.
Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
In a saucepan bring broth and water to a simmer and keep at a bare simmer.
In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.
Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
Sauerbraten
1 cup each cider vinegar and water
1 Tbsp. salt
6 each whole cloves and peppercorns
2 bay leaves
4 lb. beef rump roast, visible fat trimmed
1 large onion, halved and thinly sliced
1 cup crushed gingersnaps (18-20 cookies)
1) In a slow cooker liner or a large bowl, combine vinegar, water, salt, cloves, peppercorns, and bay leaves. Add beef and onion; seal or cover. Marinate in refrigerator 1 to 2 days, turning occasionally.
2) Remove and discard 1 cup marinade. Put liner with beef and remaining marinade in a 3 1/2 qt. or larger slow cooker, or transfer beef and marinade from bowl to cooker.
3) Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to a cutting board; cover to keep warm. Remove and discard cloves, peppercorns, and bay leaves.
4) Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 minutes until thickened. Slice meat across the grain; serve with the gravy.
1 Tbsp. salt
6 each whole cloves and peppercorns
2 bay leaves
4 lb. beef rump roast, visible fat trimmed
1 large onion, halved and thinly sliced
1 cup crushed gingersnaps (18-20 cookies)
1) In a slow cooker liner or a large bowl, combine vinegar, water, salt, cloves, peppercorns, and bay leaves. Add beef and onion; seal or cover. Marinate in refrigerator 1 to 2 days, turning occasionally.
2) Remove and discard 1 cup marinade. Put liner with beef and remaining marinade in a 3 1/2 qt. or larger slow cooker, or transfer beef and marinade from bowl to cooker.
3) Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to a cutting board; cover to keep warm. Remove and discard cloves, peppercorns, and bay leaves.
4) Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 minutes until thickened. Slice meat across the grain; serve with the gravy.
Apple Cider Stew
2 medium sweet potatoes (1 1/4 lb.), peeled and cut in 3/4 in. pieces
3 small parsnips or carrots, peeled and cut in 1/2 inch-thick slices
1 cup chopped onion
2 lb. boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored, and coarsely chopped
1/4 cup flour
3/4 tsp. salt
1/2 tsp. each dried sage and thyme
1/4 tsp. pepper
1 cup apple cider
1) Layer sweet potatoes, parsnips/carrots, onion, pork, and apple in a 3 1/2 qt. or larger slow cooker.
2) Stir flour, salt, sage, thyme, and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3) Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.
3 small parsnips or carrots, peeled and cut in 1/2 inch-thick slices
1 cup chopped onion
2 lb. boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored, and coarsely chopped
1/4 cup flour
3/4 tsp. salt
1/2 tsp. each dried sage and thyme
1/4 tsp. pepper
1 cup apple cider
1) Layer sweet potatoes, parsnips/carrots, onion, pork, and apple in a 3 1/2 qt. or larger slow cooker.
2) Stir flour, salt, sage, thyme, and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3) Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.
Corn Chive Pudding
Two 10 oz. pkg. frozen corn kernels, thawed
1/4 cup sugar
1 1/4 tsp. salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use (can substitute vanilla extract)
1/4 cup unsalted butter, melted and cooled (can use less w/good results)
3 Tbsp. all-purpose flour
1/4 cup chopped fresh chives
pinch freshly grated nutmeg
3 Tbsp. chopped fresh chives
Preheat oven to 350 and butter a 2 quart quiche dish or pie plate.
In a food processor pulse half of corn until chopped coarse. I a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives, and stir into corn until combined well. Pour pudding into dish and sprinkle with nutmeg.
Bake pudding in middle of oven until center is just set, about 60 minutes. Garnish pudding with chives. Let cool slightly before serving.
1/4 cup sugar
1 1/4 tsp. salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use (can substitute vanilla extract)
1/4 cup unsalted butter, melted and cooled (can use less w/good results)
3 Tbsp. all-purpose flour
1/4 cup chopped fresh chives
pinch freshly grated nutmeg
3 Tbsp. chopped fresh chives
Preheat oven to 350 and butter a 2 quart quiche dish or pie plate.
In a food processor pulse half of corn until chopped coarse. I a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives, and stir into corn until combined well. Pour pudding into dish and sprinkle with nutmeg.
Bake pudding in middle of oven until center is just set, about 60 minutes. Garnish pudding with chives. Let cool slightly before serving.
Rosemary's Sweet Potatoes
1 large sweet potato per person +1 (*)
1 stick butter
3/4 cup raisins
15 oz. can crushed pineapple
1 1/2 cups brown sugar
cinnamon, nutmeg, allspice
marshmallows
Cut potatoes in half; put open side down on cookie sheet. Bake at 350 for 40-60 minutes.
Scoop and mash wih other ingredients.
Put in casserole; cook until heated through.
Put marshmallows on top and, watching constantly, toast under broiler just before serving.
(*) Above amounts correspond to 5 potatoes.
Also, 3-4 cans whole yams = 5 potatoes
1 stick butter
3/4 cup raisins
15 oz. can crushed pineapple
1 1/2 cups brown sugar
cinnamon, nutmeg, allspice
marshmallows
Cut potatoes in half; put open side down on cookie sheet. Bake at 350 for 40-60 minutes.
Scoop and mash wih other ingredients.
Put in casserole; cook until heated through.
Put marshmallows on top and, watching constantly, toast under broiler just before serving.
(*) Above amounts correspond to 5 potatoes.
Also, 3-4 cans whole yams = 5 potatoes
Whipped Potato Casserole
5 lbs. all-purpose potatoes, peeled and quartered
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half
8 oz. whipped cream cheese with chives
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds
Fresh chives for garnish
1) Heat oven to 350. Coat 13x9x2 glass baking dish with nonstick cooking spray.
2) Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.
3) In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.
4) Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until ightly browned.
5) Let stand 15 minutes before serving. Garnish with chopped chives if desired.
Up to 2 Days Ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for al least 30 minutes. Begin with step 4 and bake until internal temperature registers 140 on an instant-read thermometer.
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half
8 oz. whipped cream cheese with chives
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds
Fresh chives for garnish
1) Heat oven to 350. Coat 13x9x2 glass baking dish with nonstick cooking spray.
2) Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.
3) In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.
4) Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until ightly browned.
5) Let stand 15 minutes before serving. Garnish with chopped chives if desired.
Up to 2 Days Ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for al least 30 minutes. Begin with step 4 and bake until internal temperature registers 140 on an instant-read thermometer.
Pioneer Biscuits
2 C. flour
1 Tbsp. baking powder
1 tsp. salt
1/2 C. shortening
3/4-1 C. milk or water
Stir together flour salt, baking powder. Cut in shortening with pastry cutter.
Add milk gradually till dough is moist but not sticky.
Pat our dough flat and cut with glasses.
Bake at 400 degrees for 10-12 minutes until done.
1 Tbsp. baking powder
1 tsp. salt
1/2 C. shortening
3/4-1 C. milk or water
Stir together flour salt, baking powder. Cut in shortening with pastry cutter.
Add milk gradually till dough is moist but not sticky.
Pat our dough flat and cut with glasses.
Bake at 400 degrees for 10-12 minutes until done.
Candy Cane Cheesecake
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 3/4 cups white sugar
1/2 cup sour cream
2 1/2 teaspoons vanilla extract, divided
3 eggs
1/2 teaspoon peppermint extract
2 dashes red food coloring
1/2 cup crushed peppermint candies
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled pie crust until all the filling is used.
Bake in the preheated oven until the filling is mostly set with the center jiggling slightly when the pan is shaken and the edges are slightly puffed, 60 to 70 minutes.
Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate overnight before serving.
3 tablespoons white sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 3/4 cups white sugar
1/2 cup sour cream
2 1/2 teaspoons vanilla extract, divided
3 eggs
1/2 teaspoon peppermint extract
2 dashes red food coloring
1/2 cup crushed peppermint candies
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled pie crust until all the filling is used.
Bake in the preheated oven until the filling is mostly set with the center jiggling slightly when the pan is shaken and the edges are slightly puffed, 60 to 70 minutes.
Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate overnight before serving.
Egg Nog Cheesecake
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter.
Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter.
Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Slow-Cooked Chicken & Dumplings
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper
Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper
Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.
One-Apple Pie
1 large apple
1/2 sheet ready-crust pie crust
2 Tablespoons sugar
1/2 teaspoon cinnamon
Peel and thinly slice the apple. Mix apple, sugar, and cinnamon. Put into a mini foil pie tin (approx. 4" circle or so) and top with pie crust.
Bake at 425 for 36-40 minutes until apples are tender and crust is golden.
Cover edge of crust with strips of foil after the first 15-20 minutes.
1/2 sheet ready-crust pie crust
2 Tablespoons sugar
1/2 teaspoon cinnamon
Peel and thinly slice the apple. Mix apple, sugar, and cinnamon. Put into a mini foil pie tin (approx. 4" circle or so) and top with pie crust.
Bake at 425 for 36-40 minutes until apples are tender and crust is golden.
Cover edge of crust with strips of foil after the first 15-20 minutes.
Sausage, Cheese, and Basil Lasagna
Sauce
*Note: This recipe always seems to run short of sauce for layers; consider adding 1 extra can diced tomatoes.
2 tablespoons olive oil
1 pound spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
Filling
1 1/2 cups (packed) fresh basil leaves
1 15-ounce container plus 1 cup part-skim ricotta cheese
1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmesan cheese (about 2 ounces)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
Assembly
12 no-boil lasagna noodles from one 8-ounce package
3 cups (packed) grated mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese (about 3 ounces)
Nonstick olive oil spray
Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.
*Note: This recipe always seems to run short of sauce for layers; consider adding 1 extra can diced tomatoes.
2 tablespoons olive oil
1 pound spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
Filling
1 1/2 cups (packed) fresh basil leaves
1 15-ounce container plus 1 cup part-skim ricotta cheese
1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmesan cheese (about 2 ounces)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
Assembly
12 no-boil lasagna noodles from one 8-ounce package
3 cups (packed) grated mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese (about 3 ounces)
Nonstick olive oil spray
Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.
Easy Chicken Melts
1 can of chunk white meat chicken or tuna, drained and flaked
1 cup shredded cheddar cheese, divided
1/2 cup finely chopped onions
1/2 cup diced green pepper
1/4 cup mayo
3/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
10 slices Italian bread (1/2 inch thick)
2 plum tomatoes, sliced
In a small bowl, combine the chkn, 1/2 cup of cheese, onion, green pepper, mayo, Cajun seasoning, and garlic. Spread over bread slices. Top each with a tomato slice, sprinkle with remaining cheese.
Place on an ungreased baking sheet. Bake at 375 degrees for 12 minutes or until bread is toasted and golden brown.
Thanks to Ang for this yummy recipe!
1 cup shredded cheddar cheese, divided
1/2 cup finely chopped onions
1/2 cup diced green pepper
1/4 cup mayo
3/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
10 slices Italian bread (1/2 inch thick)
2 plum tomatoes, sliced
In a small bowl, combine the chkn, 1/2 cup of cheese, onion, green pepper, mayo, Cajun seasoning, and garlic. Spread over bread slices. Top each with a tomato slice, sprinkle with remaining cheese.
Place on an ungreased baking sheet. Bake at 375 degrees for 12 minutes or until bread is toasted and golden brown.
Thanks to Ang for this yummy recipe!
Chicken in Peanut Sauce
3/4 pound skinless, boneless, chicken breasts, in 1/2 inch pieces
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 tsp. garlic salt
1 can (14.5 oz.) whole tomatoes, undrained
1/2 cup water
2 tbsp. peanut butter
1/2 tsp. chili powder
1 15 oz. can pinto beans, rinsed and drained
2 cups hot cooked rice
2 tbsp. chopped roasted peanuts
Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken, onion, carrot, and pepper in skillet, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender. Sprinkle with garlic salt.
Stir in tomatoes, water, peanut butter, and chili powder, breaking up tomatoes. Stir in beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered 5 minutes longer.
Serve over rice. Sprinkle with peanuts.
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 tsp. garlic salt
1 can (14.5 oz.) whole tomatoes, undrained
1/2 cup water
2 tbsp. peanut butter
1/2 tsp. chili powder
1 15 oz. can pinto beans, rinsed and drained
2 cups hot cooked rice
2 tbsp. chopped roasted peanuts
Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken, onion, carrot, and pepper in skillet, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender. Sprinkle with garlic salt.
Stir in tomatoes, water, peanut butter, and chili powder, breaking up tomatoes. Stir in beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered 5 minutes longer.
Serve over rice. Sprinkle with peanuts.
Roasted Vegetable Stew
5 small red potatoes (about 12 oz.)
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
Vegetarian Chili
1/2 cup no-salt-added tomato juice
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
Heat tomato juice to boiling over high heat in 1-quart saucepan; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
Heat tomato juice to boiling over high heat in 1-quart saucepan; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.
Mandarin Barbecue Pork
5-lb. pork butt, trimmed of most fat and cut in 1x2 inch pieces
1/4 cup hoisin sauce
5 Tablespoons catsup
1 cup sugar
1/2 cup dry sherry
4 Tablespoons soy sauce
2 teaspoons salt
Freshly ground pepper
1/4 cup honey, warmed
Put the pork pieces in a shallow dish. Mix together the hoisin sauce, catsup, sugar, sherry, soy sauce, salt, and pepper to taste, and pour over the pork pieces. Marinate for 8 hours, turning the pieces over in the sauce several times. Preheat the oven to 450. Roast the meat for 30 minutes, turning the pieces over once, then lower the heat to 375 and roast for 15 minutes more. Remove the pork from the oven and pour the warmed honey over the meat, turning to coast on all sides.
Note: For "moo-shu pork," I adapted this for the crock pot by just putting all the above ingredients in together in approximate amounts. I changed the sugar to Splenda and stirred in the honey at the end. I served in tortillas as a stand-in for moo-shu pancakes, with sliced scallions.
1/4 cup hoisin sauce
5 Tablespoons catsup
1 cup sugar
1/2 cup dry sherry
4 Tablespoons soy sauce
2 teaspoons salt
Freshly ground pepper
1/4 cup honey, warmed
Put the pork pieces in a shallow dish. Mix together the hoisin sauce, catsup, sugar, sherry, soy sauce, salt, and pepper to taste, and pour over the pork pieces. Marinate for 8 hours, turning the pieces over in the sauce several times. Preheat the oven to 450. Roast the meat for 30 minutes, turning the pieces over once, then lower the heat to 375 and roast for 15 minutes more. Remove the pork from the oven and pour the warmed honey over the meat, turning to coast on all sides.
Note: For "moo-shu pork," I adapted this for the crock pot by just putting all the above ingredients in together in approximate amounts. I changed the sugar to Splenda and stirred in the honey at the end. I served in tortillas as a stand-in for moo-shu pancakes, with sliced scallions.
Monastic Lentil Soup
1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1 cup dried lentils
1 14.5 oz. can crushed tomatoes
8 cups water
1/2 cup spinach, rinsed and sliced
2 tablespoons vinegar
salt and pepper to taste
In a large soup pot, heat the oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in the garlic, bay leaf, oregano and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in the spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.
Makes 6 servings.
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1 cup dried lentils
1 14.5 oz. can crushed tomatoes
8 cups water
1/2 cup spinach, rinsed and sliced
2 tablespoons vinegar
salt and pepper to taste
In a large soup pot, heat the oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in the garlic, bay leaf, oregano and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in the spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.
Makes 6 servings.
Pork Chops and Apples in Mustard Sauce
2 pounds green apples, peeled, cored, and sliced thin
Salt and freshly ground pepper to taste
4 thick pork loin chops, trimmed of excess fat
1 Tbsn. butter or oil
1/4 C. chicken broth
1 C. heavy cream
1/3 C. dijon mustard
Preheat the oven to 400. Spread the apples over the bottom and bake for 15 minutes. Remove from the oven and set aside. Salt and pepper the pork chops. Melt the butter in a skillet and slowly brown the pork chops on each side. Remove the pork chops and place them over the apples. Heat the skillet over medium heat, add the broth, and scrape the bottom, loosening and mixing the bits and joices remaining from the pork chops. Continue to stir, letting the mixture boil for a minute. Put the cream and mustard in a small bowl and whisk until smooth. Add to the skillet with the broth mixture and bring just to a boil, stirring to blend. Pour over the top of the pork chops. Cover and bake 20 minutes.
Salt and freshly ground pepper to taste
4 thick pork loin chops, trimmed of excess fat
1 Tbsn. butter or oil
1/4 C. chicken broth
1 C. heavy cream
1/3 C. dijon mustard
Preheat the oven to 400. Spread the apples over the bottom and bake for 15 minutes. Remove from the oven and set aside. Salt and pepper the pork chops. Melt the butter in a skillet and slowly brown the pork chops on each side. Remove the pork chops and place them over the apples. Heat the skillet over medium heat, add the broth, and scrape the bottom, loosening and mixing the bits and joices remaining from the pork chops. Continue to stir, letting the mixture boil for a minute. Put the cream and mustard in a small bowl and whisk until smooth. Add to the skillet with the broth mixture and bring just to a boil, stirring to blend. Pour over the top of the pork chops. Cover and bake 20 minutes.
Apple Pizza Dessert
8 oz. frozen bread dough, thawed
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp. vanilla
4 c. apples; peeled and thinly sliced
2/3 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
1/3 c. flour
1/3 c. brown sugar
2 Tbpns. margarine, softened
Place bread dough on greased 12-inch-deep dish pizza pan. When thawed completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15 mins.
Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup four and cinnamon. Spread evenly over cream cheese mixture.
In a small bowl, combine 1/3 cup brown sugar. Cut in 2 tablespoons margarine until mixture is crumbly. Add 1/2 cup slivered almonds. Sprinkle evenly over apples.
Bake at 350 until done.
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp. vanilla
4 c. apples; peeled and thinly sliced
2/3 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
1/3 c. flour
1/3 c. brown sugar
2 Tbpns. margarine, softened
Place bread dough on greased 12-inch-deep dish pizza pan. When thawed completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15 mins.
Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup four and cinnamon. Spread evenly over cream cheese mixture.
In a small bowl, combine 1/3 cup brown sugar. Cut in 2 tablespoons margarine until mixture is crumbly. Add 1/2 cup slivered almonds. Sprinkle evenly over apples.
Bake at 350 until done.
Freezer Corn
16 cups corn (4 quarts, or about 20 ears)
3 cups water
1/2 stick butter
3-4 tsp. salt
1 Tbsp. sugar (optional)
Using a sharp knife, cut corn off cobb while raw.
Combine all ingredients in a large kettle.
Bring to a boil and simmer for 5 minutes, stirring occasionally.
Cool. Package in Ziploc freezer bags. Do not drain.
Yield: Seven 2-cup packages.
3 cups water
1/2 stick butter
3-4 tsp. salt
1 Tbsp. sugar (optional)
Using a sharp knife, cut corn off cobb while raw.
Combine all ingredients in a large kettle.
Bring to a boil and simmer for 5 minutes, stirring occasionally.
Cool. Package in Ziploc freezer bags. Do not drain.
Yield: Seven 2-cup packages.
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