12 tsp. maple syrup
12 slices cinnamon raisin bread
10 large eggs
1 1/4 cup milk
1 tsp. cinnamon
2 tsp. vanilla
sugar
cinnamon
Preheat oven to 400. Place 12 foil cupcake liners in cupcake pan. Place 1 tsp. maple syrup in each foil liner.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 12.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
Pour equally into each of the cupcake liners. Let sit 5 minutes so that bread can absorb the egg mixture. While this is standing, mix together the cinnamon and sugar and sprinkle 1/2 teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.
Can be assembled the night before and kept in the refrigerator overnight. Also can be baked ahead and warmed in the morning.
Barbara's Breakfast Scramble
12 eggs, beaten
½ c. flour
1 tsp baking powder
½ tsp. salt
1 lb. grated cheddar/Jack cheese
½ c. melted butter
2 4-oz. cans diced green chiles
1 pt. small curd cottage cheese
a large package ham, bacon, or sausage
mushrooms, artichokes, green pepper (optional)
Cook meat. Mix all ingredients together. Place mixture in 9x13 pan, buttered. Refrigerate.
Next morning, bake at 350 degrees for 35 minutes.
½ c. flour
1 tsp baking powder
½ tsp. salt
1 lb. grated cheddar/Jack cheese
½ c. melted butter
2 4-oz. cans diced green chiles
1 pt. small curd cottage cheese
a large package ham, bacon, or sausage
mushrooms, artichokes, green pepper (optional)
Cook meat. Mix all ingredients together. Place mixture in 9x13 pan, buttered. Refrigerate.
Next morning, bake at 350 degrees for 35 minutes.
Squash Crisp
Bake any kind of squash or pumpkin, or a combination of different varieties. To bake: Cut in half, scoop out seeds, place on baking sheet cut side down, add an inch or so of water and bake at 350 until easily pierced with a fork. Scoop out and mash. Put squash into a buttered baking dish. (Size of baking dish depends on how much squash you baked.)
Crisp topping: (amount for 9x9 pan)
Blend together: 1 stick of butter
1 cup brown sugar
1 cup flour
Put topping onto squash, spread evenly and bake at 350 about 20-30 minutes, until topping begins to bubble at sides.
Crisp topping: (amount for 9x9 pan)
Blend together: 1 stick of butter
1 cup brown sugar
1 cup flour
Put topping onto squash, spread evenly and bake at 350 about 20-30 minutes, until topping begins to bubble at sides.
Chocolate Cherry Fudge
1/3 cup finely chopped maraschino cherries, well drained
1/2 cup butter
3 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup evaporated milk
1/3 cup pecan pieces, toasted*
1 teaspoon almond extract
Line 8-inch square pan with foil.
Remove excess moisture from chopped cherries using paper towels; set aside.
In medium microwave-safe bowl melt butter in microwave at HIGH (100%) for 1 minute or until melted. Stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1 1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Makes about 4 dozen pieces.
*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.
1/2 cup butter
3 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup evaporated milk
1/3 cup pecan pieces, toasted*
1 teaspoon almond extract
Line 8-inch square pan with foil.
Remove excess moisture from chopped cherries using paper towels; set aside.
In medium microwave-safe bowl melt butter in microwave at HIGH (100%) for 1 minute or until melted. Stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1 1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Makes about 4 dozen pieces.
*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.
Cornbread Pudding
1 egg
1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix
Melt butter. Mix together all ingredients and put in a baking dish. Bake at 350 degrees for 45 minutes give or take a little.
It should be slightly brown on top and edges.
I usually double the recipe to make enough for the family, and that can extend the cooking time.
1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix
Melt butter. Mix together all ingredients and put in a baking dish. Bake at 350 degrees for 45 minutes give or take a little.
It should be slightly brown on top and edges.
I usually double the recipe to make enough for the family, and that can extend the cooking time.
Cornbread Pie
First, make this cornbread batter:
1 cup stone-ground yellow cornmeal
1 cup unbleached all-purpose flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 1/4 cups baking soda
1 3/4 cups buttermilk
1 large egg
2-4 T. sugar
1/4 cup mile vegetable oil
Cooking spray
butter
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, and the oil, then whisk in the buttermilk.
Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine.
(To make plain cornbread at this point, bake in preheated oven at 375 about 25 minutes.)
To proceed with the Cornbread Pie, preheat the oven to 375. Spray a 10-inch round casserole or 13x9 baking dish (I used the 13x9 to give more cornbread topping for my hungry horde).
In a saucepan, reheat your soup. Taste and adjust seasonings. (If you have less than 4 cups, you can add in a can of diced tomatoes or other compatible vegetable at this point.) Pour the piping hot soup into the casserole. Spoon or pour the cornbread batter over the hot soup.
Bake until the bread is golden brown, 25-30 minutes. About 6 minutes before it's done, sprinkle 4-6 ounces shredded cheddar cheese over the top to melt. Serve hot.
1 cup stone-ground yellow cornmeal
1 cup unbleached all-purpose flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 1/4 cups baking soda
1 3/4 cups buttermilk
1 large egg
2-4 T. sugar
1/4 cup mile vegetable oil
Cooking spray
butter
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, and the oil, then whisk in the buttermilk.
Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine.
(To make plain cornbread at this point, bake in preheated oven at 375 about 25 minutes.)
To proceed with the Cornbread Pie, preheat the oven to 375. Spray a 10-inch round casserole or 13x9 baking dish (I used the 13x9 to give more cornbread topping for my hungry horde).
In a saucepan, reheat your soup. Taste and adjust seasonings. (If you have less than 4 cups, you can add in a can of diced tomatoes or other compatible vegetable at this point.) Pour the piping hot soup into the casserole. Spoon or pour the cornbread batter over the hot soup.
Bake until the bread is golden brown, 25-30 minutes. About 6 minutes before it's done, sprinkle 4-6 ounces shredded cheddar cheese over the top to melt. Serve hot.
Summertime Zucchini Soup
6 cups broth (chicken or vegetable)
3 Tbsp. long-grain rice
3 small to medium zucchini, sliced
cooking spray
1 Tbsp. mild vegetable oil, such as corn or peanut
1 large onion, chopped
3 cloves garlic, peeled (optional)
nutmeg to taste
Salt and black pepper to taste
Plain yogurt or sour cream or creme fraiche, for garnish (optional)
In a large soup pot, bring the stock to a boil. Drop in the rice, turn down the heat to medium-low, and let simmer gently, covered, about 20 minutes. Drop in the zucchini, re-cover, and let cook until the zucchini is quite soft, 7 to 8 minutes.
Meanwhile, spray a 10-inch skillet with the Pam spray, and in it heat the oil over medium heat. Add the onion and saute until limp but not browned, 5 to 6 minutes. Transfer the onion to a food processor.
Remove the stock from the heat and let it cool slightly. Strain, reserving both the liquid and the solids. Add the zucchini-rice mixture to the sauteed onion in the processor, along with the raw garlic, if using (the garlic gives the soup MUCH more punch). Buzz the mixture until smooth. If you wish, for absolute smoothness, pass the puree through a power strainer.
Return the puree to the soup pot with the stock. Taste, and season well with nutmeg, salt, and pepper. Serve hot or cold, with or without a dab of yogurt, sour cream, or creme fraiche.
3 Tbsp. long-grain rice
3 small to medium zucchini, sliced
cooking spray
1 Tbsp. mild vegetable oil, such as corn or peanut
1 large onion, chopped
3 cloves garlic, peeled (optional)
nutmeg to taste
Salt and black pepper to taste
Plain yogurt or sour cream or creme fraiche, for garnish (optional)
In a large soup pot, bring the stock to a boil. Drop in the rice, turn down the heat to medium-low, and let simmer gently, covered, about 20 minutes. Drop in the zucchini, re-cover, and let cook until the zucchini is quite soft, 7 to 8 minutes.
Meanwhile, spray a 10-inch skillet with the Pam spray, and in it heat the oil over medium heat. Add the onion and saute until limp but not browned, 5 to 6 minutes. Transfer the onion to a food processor.
Remove the stock from the heat and let it cool slightly. Strain, reserving both the liquid and the solids. Add the zucchini-rice mixture to the sauteed onion in the processor, along with the raw garlic, if using (the garlic gives the soup MUCH more punch). Buzz the mixture until smooth. If you wish, for absolute smoothness, pass the puree through a power strainer.
Return the puree to the soup pot with the stock. Taste, and season well with nutmeg, salt, and pepper. Serve hot or cold, with or without a dab of yogurt, sour cream, or creme fraiche.
Rich Squash Casserole
1 cup grated Gruyere cheese
1 cup ricotta cheese
1/2 cup plain bread crumbs
1 Tbsp. cornstarch
1 1/4 dried basil
1 1/2 dried thyme
3/4 tsp. each salt and black pepper
1 Tbsp. olive oil
8 oz. mushrooms, sliced
1 large onion, chopped
3 large summer squash, sliced 1/4 inch thick
2 large zucchini, sliced 1/4 inch thick
Stir together Gruyere, ricotta, bread crumbs, cornstarch, basil, 3/4 tsp. of the thyme and 1/2 tsp. each of the salt and pepper; set aside.
heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion; sprinkle with remaining 3/4 tsp. thyme and 1/4 tsp. each salt and pepper. Cover; cook 6 minutes, stirring occasionally.
Coast slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top. Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture on top.
Cover; cook for 2 hours on high or 4 hours on low. Serve immediately.
1 cup ricotta cheese
1/2 cup plain bread crumbs
1 Tbsp. cornstarch
1 1/4 dried basil
1 1/2 dried thyme
3/4 tsp. each salt and black pepper
1 Tbsp. olive oil
8 oz. mushrooms, sliced
1 large onion, chopped
3 large summer squash, sliced 1/4 inch thick
2 large zucchini, sliced 1/4 inch thick
Stir together Gruyere, ricotta, bread crumbs, cornstarch, basil, 3/4 tsp. of the thyme and 1/2 tsp. each of the salt and pepper; set aside.
heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion; sprinkle with remaining 3/4 tsp. thyme and 1/4 tsp. each salt and pepper. Cover; cook 6 minutes, stirring occasionally.
Coast slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top. Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture on top.
Cover; cook for 2 hours on high or 4 hours on low. Serve immediately.
King Ranch Chicken
chicken (my mom's recipe calls for a cooked chicken; I used 3 breasts)
1 medium onion, chopped
1 medium green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped Rotel tomatoes
1 1/2 Tbsp. chili powder
1 dozen corn tortillas
2 cups grated cheddar cheese
Boil chicken until tender and retain stock. Dice chicken.
Saute onion and pepper until tender. Dip tortillas in chicken stock and line a 13x9 baking dish. Place diced chicken on tortillas, then spread onion and peppers over chicken; sprinkle with chili powder. Mix both soups and pour over chicken. Sprinkle with grated cheese, then spread tomatoes with their juice over the top. Spoon a couple of ladles of broth over the top for moisture.
Bake at 350 for about 40 minutes, until bubbly.
1 medium onion, chopped
1 medium green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped Rotel tomatoes
1 1/2 Tbsp. chili powder
1 dozen corn tortillas
2 cups grated cheddar cheese
Boil chicken until tender and retain stock. Dice chicken.
Saute onion and pepper until tender. Dip tortillas in chicken stock and line a 13x9 baking dish. Place diced chicken on tortillas, then spread onion and peppers over chicken; sprinkle with chili powder. Mix both soups and pour over chicken. Sprinkle with grated cheese, then spread tomatoes with their juice over the top. Spoon a couple of ladles of broth over the top for moisture.
Bake at 350 for about 40 minutes, until bubbly.
Chicken Fajitas
4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they're sweet and spicy.
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they're sweet and spicy.
Italian Escarole Soup
Soup
1 lb. escarole
8 cups chicken stock
1 lb. cooked white kidney beans
3 cups cooked brown rice
1 T tomato paste
Salt and pepper to taste
Meatballs (optional, but recommended!)
1 lb. ground beef
½ t chopped parsley (optional)
¼ to ½ cup wheat germ
¼ to ½ t salt
Dash of pepper
Combine meatball ingredients. Shape into very small balls (not more than 1 T of meat each) and brown in skillet. Set aside. Cook escarole in small amount of water for about 5 minutes. Drain and cut in small pieces; add to chicken broth with beans, rice, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.
1 lb. escarole
8 cups chicken stock
1 lb. cooked white kidney beans
3 cups cooked brown rice
1 T tomato paste
Salt and pepper to taste
Meatballs (optional, but recommended!)
1 lb. ground beef
½ t chopped parsley (optional)
¼ to ½ cup wheat germ
¼ to ½ t salt
Dash of pepper
Combine meatball ingredients. Shape into very small balls (not more than 1 T of meat each) and brown in skillet. Set aside. Cook escarole in small amount of water for about 5 minutes. Drain and cut in small pieces; add to chicken broth with beans, rice, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.
Italian Wedding Soup
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Recipe courtesy Giada de Laurentiis :)
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Recipe courtesy Giada de Laurentiis :)
Escarole Pizza with Pine Nuts and Cheese
This is the basic recipe, with room for creativity.
Saute ONION and GARLIC in olive oil.
Add one head of chopped and washed ESCAROLE and cook until just wilted.
Roast WALNUTS in a little oil in the oven at 350, 5-6 minutes OR saute PINE NUTS on stove top.
On a PIZZA CRUST (home-made or purchased): brush it with olive oil, distribute all but a couple tablespoons grated CHEESE (Mozzarella or Fontina), about one cup grated
Cover with ESCAROLE, NUTS, and rest of grated CHEESE.
Bake at 350 for 8-12 minutes
Saute ONION and GARLIC in olive oil.
Add one head of chopped and washed ESCAROLE and cook until just wilted.
Roast WALNUTS in a little oil in the oven at 350, 5-6 minutes OR saute PINE NUTS on stove top.
On a PIZZA CRUST (home-made or purchased): brush it with olive oil, distribute all but a couple tablespoons grated CHEESE (Mozzarella or Fontina), about one cup grated
Cover with ESCAROLE, NUTS, and rest of grated CHEESE.
Bake at 350 for 8-12 minutes
South Beach Gazpacho
2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. EV olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. EV olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
Chunky Chicken Picadillo Chili
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless skinless chicken breasts, in 1 inch chunks.
1 T. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans Mexican-style diced tomatoes, undrained
1/2 cup chipolte salsa
3/4 cup golden raisins
1 (16 oz.) can red or black beans, drainedd
Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings.
Heat oil in a large sauce pan over medium heat.
Add onion and cook 5 minutes, stirring occasionally.
Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer.
Cover and simmer 10 minutes.
Stir in beans. cover and continue to simmer 5 minutes.
Serve topped with chopped cilantro, shredded cheddar cheese, or sour cream.
Yields about 8 cups chili.
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless skinless chicken breasts, in 1 inch chunks.
1 T. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans Mexican-style diced tomatoes, undrained
1/2 cup chipolte salsa
3/4 cup golden raisins
1 (16 oz.) can red or black beans, drainedd
Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings.
Heat oil in a large sauce pan over medium heat.
Add onion and cook 5 minutes, stirring occasionally.
Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer.
Cover and simmer 10 minutes.
Stir in beans. cover and continue to simmer 5 minutes.
Serve topped with chopped cilantro, shredded cheddar cheese, or sour cream.
Yields about 8 cups chili.
Melt-in-your-mouth Strawberry Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1&1/2 tsp. baking soda
2 eggs
1 cup yogurt
1/4 cup butter, melted
1 tsp. vanilla
1 cup chopped strawberries, fresh or frozen
Preheat oven to 375.
In a bowl, mix together flour, sugar, and baking soda.
In another bowl, mix eggs, yogurt, butter, and vanilla.
Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin.
Bake for 20-25 minutes, or until tops are golden brown.
Yields 12 muffins.
1 cup whole wheat flour
1/2 cup sugar
1&1/2 tsp. baking soda
2 eggs
1 cup yogurt
1/4 cup butter, melted
1 tsp. vanilla
1 cup chopped strawberries, fresh or frozen
Preheat oven to 375.
In a bowl, mix together flour, sugar, and baking soda.
In another bowl, mix eggs, yogurt, butter, and vanilla.
Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin.
Bake for 20-25 minutes, or until tops are golden brown.
Yields 12 muffins.
Tuscan Garbanzo Bean Soup
1 cup medium pasta shells
2 T. olive oil
1 small onion, chopped
6 cloves garlic
2 tsp. dried rosemary (or 3 T. fresh)
1 bay leaf
1/2 tsp. red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 oz. cans garbanzo beans, drained and divided
2 T. grated parmesan or pecorino romano cheese
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, resemary, bay leaf, and red pepper flakes. Add 2 cups water, tomatoes, carrot and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Ladle into bowls; top with cheese and fresh rosemary.
2 T. olive oil
1 small onion, chopped
6 cloves garlic
2 tsp. dried rosemary (or 3 T. fresh)
1 bay leaf
1/2 tsp. red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 oz. cans garbanzo beans, drained and divided
2 T. grated parmesan or pecorino romano cheese
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, resemary, bay leaf, and red pepper flakes. Add 2 cups water, tomatoes, carrot and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Ladle into bowls; top with cheese and fresh rosemary.
Freezer Breakfast Burritos
Makes 24 Burritos.
Ingredients:
12 to 16 eggs, beaten
1 lb ground sausage, cooked (or crumbled links)
1/2 cup chunky salsa
2 cups cheddar cheese, shredded
24 large flour tortillas
Extras:
These ingredients are optional.
1 green pepper, finely diced
6 potatoes, shredded and fried
jalapeno, sliced or diced
1 can chopped green chilies
1-2 clove garlic, finely minced
1 onion, finely diced
1 tomato, peeled and chopped
2 green onions, sliced with tops
Directions:
1. Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese.
2. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute).
3. Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.
To Freeze:
Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.
To Serve:
Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.
Ingredients:
12 to 16 eggs, beaten
1 lb ground sausage, cooked (or crumbled links)
1/2 cup chunky salsa
2 cups cheddar cheese, shredded
24 large flour tortillas
Extras:
These ingredients are optional.
1 green pepper, finely diced
6 potatoes, shredded and fried
jalapeno, sliced or diced
1 can chopped green chilies
1-2 clove garlic, finely minced
1 onion, finely diced
1 tomato, peeled and chopped
2 green onions, sliced with tops
Directions:
1. Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese.
2. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute).
3. Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.
To Freeze:
Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.
To Serve:
Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.
Greens and Cheese Casserole
A casserole with spinach or other greens and mozzarella cheese, along with ricotta cheese, and bread crumbs. I once made this with only about half the amount of greens, and it became a really awesome sauce over pasta!
Ingredients:
1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)
salt and black pepper
1 1/2 cups chicken or vegetable broth, divided
1 cup half-and-half
4 tablespoons butter
1/4 cup flour
1/3 cup grated Parmesan cheese
1/2 cup ricotta cheese (whole milk or part skim)
3 tablespoons dry bread crumbs
2 ounces Mozzarella cheese, shredded, about 1/2 cup
Preparation:
Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375°.
Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of chicken broth, then cover the skillet; braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside.
Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan.
In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately.
Serves 6.
Ingredients:
1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)
salt and black pepper
1 1/2 cups chicken or vegetable broth, divided
1 cup half-and-half
4 tablespoons butter
1/4 cup flour
1/3 cup grated Parmesan cheese
1/2 cup ricotta cheese (whole milk or part skim)
3 tablespoons dry bread crumbs
2 ounces Mozzarella cheese, shredded, about 1/2 cup
Preparation:
Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375°.
Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of chicken broth, then cover the skillet; braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside.
Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan.
In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately.
Serves 6.
Greek-Inspired Sorrel Rice Soup
2 Tbsp. butter
1/2 cup finely chopped onion
1/3 cup long grain rice
3 1/2 cups stock
3-4 cups packed sorrel leaves
1/2-1 cup half-and-half or cream
2 eggs, beaten
Salt and pepper
Heat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3 of it to soup; simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into the eggs, then stir egg mixture into soup ( do not boil). Season with salt and pepper.
Makes 4 servings.
1/2 cup finely chopped onion
1/3 cup long grain rice
3 1/2 cups stock
3-4 cups packed sorrel leaves
1/2-1 cup half-and-half or cream
2 eggs, beaten
Salt and pepper
Heat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3 of it to soup; simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into the eggs, then stir egg mixture into soup ( do not boil). Season with salt and pepper.
Makes 4 servings.
Watercress Soup
1/4 cup butter
1 bunch watercress
2 cups onion, thinly sliced
3 1⁄2 T. milk or cream
1⁄2 pound of potatoes, thinly sliced
salt and pepper to taste
2 1⁄2 cups stock
pinch of nutmeg
Melt butter and cook onions until soft. Add potatoes, seasonings and stock. Bring to a boil, simmer 15-20 min. Add watercress and simmer 5-10 min. For a creamy soup, cool mixture and process in a blender, stir in milk and heat, being careful not to boil.
1 bunch watercress
2 cups onion, thinly sliced
3 1⁄2 T. milk or cream
1⁄2 pound of potatoes, thinly sliced
salt and pepper to taste
2 1⁄2 cups stock
pinch of nutmeg
Melt butter and cook onions until soft. Add potatoes, seasonings and stock. Bring to a boil, simmer 15-20 min. Add watercress and simmer 5-10 min. For a creamy soup, cool mixture and process in a blender, stir in milk and heat, being careful not to boil.
Spinach-Ricotta Pie
The crust: Cut together 1 cup flour and 1/3 cup cold butter. When the mixture is uniformly blended, add about 3 T. cold buttermilk or water, or enough so the mixture holds together to form a ball. Chill the dough at least one hour.
The filling:
1 lb. ricotta cheese
3 beaten eggs
1⁄2 lb. chopped spinach
1 small diced onion and/or garlic scapes
1⁄2 t. salt
1⁄2 t. basil
3 T. flour
1⁄2 cup grated sharp cheese
Dash nutmeg
Saute spinach, onion, salt and basil in olive oil. Mix everything together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream (or tofu sour cream: 12 oz tofu, 2 T. lemon juice, 1⁄4 t. salt-blended) spread to edges of crust and a generous application of paprika.
Bake at 375 for 40-45 minutes
The filling:
1 lb. ricotta cheese
3 beaten eggs
1⁄2 lb. chopped spinach
1 small diced onion and/or garlic scapes
1⁄2 t. salt
1⁄2 t. basil
3 T. flour
1⁄2 cup grated sharp cheese
Dash nutmeg
Saute spinach, onion, salt and basil in olive oil. Mix everything together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream (or tofu sour cream: 12 oz tofu, 2 T. lemon juice, 1⁄4 t. salt-blended) spread to edges of crust and a generous application of paprika.
Bake at 375 for 40-45 minutes
Strawberry-Rhubarb Crisp
Happy Spring!
Topping:
1 c. flour
1 c. old-fashioned oatmeal
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. unsalted butter, melted (1 stick)
Filling:
2 c. strawberries, sliced
3/4 lb. rhubarb, sliced
1-1/4 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
pinch salt
Prepare topping: In medium bowl, combine first 5 ingredients. Slowly pour in melted butter. Cover & refrigerate until ready to use.
Preheat oven to 425. For filling, in large bowl gently combine all ingredients. Pour into 9 inch pie plate. With your fingers, evenly cover filling w/topping. Bake 15 minutes, then reduce heat to 350. Bake an additional 35 minutes, or until filling is bubbly. Serve warm, topped with vanilla ice cream.
Topping:
1 c. flour
1 c. old-fashioned oatmeal
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. unsalted butter, melted (1 stick)
Filling:
2 c. strawberries, sliced
3/4 lb. rhubarb, sliced
1-1/4 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
pinch salt
Prepare topping: In medium bowl, combine first 5 ingredients. Slowly pour in melted butter. Cover & refrigerate until ready to use.
Preheat oven to 425. For filling, in large bowl gently combine all ingredients. Pour into 9 inch pie plate. With your fingers, evenly cover filling w/topping. Bake 15 minutes, then reduce heat to 350. Bake an additional 35 minutes, or until filling is bubbly. Serve warm, topped with vanilla ice cream.
Oatmeal Muffins
These muffins are hearty and tasty--not too sweet.
1-1/2 cups flour
2 Tbsp. sugar
4 Tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 egg, well beaten
2 Tbsp. butter, melted
1 cup cooked oatmeal
Preheat the oven to 400. Butter the muffin pans. Combine flour, sugar, baking powder, and salt. In a separate bowl stil the milk, egg, and butter into the oatmeal. Stir until well blended. Combine the two mixtures and mix well. Spoon each muffin cup two-thirds full of batter.
Bake for about 20 minutes, or until a broomstraw comes out dry when inserted in center.
1-1/2 cups flour
2 Tbsp. sugar
4 Tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 egg, well beaten
2 Tbsp. butter, melted
1 cup cooked oatmeal
Preheat the oven to 400. Butter the muffin pans. Combine flour, sugar, baking powder, and salt. In a separate bowl stil the milk, egg, and butter into the oatmeal. Stir until well blended. Combine the two mixtures and mix well. Spoon each muffin cup two-thirds full of batter.
Bake for about 20 minutes, or until a broomstraw comes out dry when inserted in center.
Overnight Apple Oatmeal
This recipe has endless variations--I've used a can of peaches when all out of fresh fruit, with great results. Quick-cook oats get too mushy if cooked overnight; I've found that steel cut oats work fine.
2 cups skim or 2% milk
2 Tbsp. honey, or 1/4 cup brown sugar
1 Tbsp. butter
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup dry rolled oats
1 cup apples, chopped
1/2 cup raisins, optional
1/4 cup walnuts, chopped
1/2 cup half-and-half
Spray inside of slow cooker with cooking spray.
Combine all ingredients except the half-and-half.
Cover and cook on low overnight, ideally 6-8 hours. The oatmeal is ready to eat in the morning.
Stir in the half-and-half just before serving.
2 cups skim or 2% milk
2 Tbsp. honey, or 1/4 cup brown sugar
1 Tbsp. butter
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup dry rolled oats
1 cup apples, chopped
1/2 cup raisins, optional
1/4 cup walnuts, chopped
1/2 cup half-and-half
Spray inside of slow cooker with cooking spray.
Combine all ingredients except the half-and-half.
Cover and cook on low overnight, ideally 6-8 hours. The oatmeal is ready to eat in the morning.
Stir in the half-and-half just before serving.
Story-of-the-World Borscht
This is SO delicious!
2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill
Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.
Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.
Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.
2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill
Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.
Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.
Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.
Sesame Noodles and Asparagus
Thanks to my dear friend Susan for this recipe!
2 TBLS sesame seeds 1 TBLS vegetable oil
2 TBLS oriental sesame oil 2 garlic cloves, minced
1/4 cup tamari soy sauce 1 tsp minced fresh ginger
2 TBLS vegetable stock 1 lb asparagus, cut diagonally into
2 TBLS Chinese rice wine or dry sherry 2 inch lengths
1/2 tsp chili oil 1/4 cup water
1 pound linguine or vermicelli 1 tsp tamari soy sauce
4 scallions, thinly sliced
Bring a large pot of water to a boil for the noodles.
Toast the sesame seeds by placing them in a small skillet over medium heat. Swirl the pan occasionally until the seeds begin to smoke and become fragrant. Immediately pour them into a small bowl to cool.
Combine the sesame oil, tamari, vegetable stock, wine, and chili oil in a measuring cup and set aside. This will be the sauce for the noodles.
When the water is at a rolling boil, cook the noodles until tender yet chewy.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook 1 minute. Add the asparagus and stir-fry 1 minute. Pour the water in and cover the pan. Cook until the asparagus pieces are tender, about 5 minutes.
Drain the noodles and return them to the pot. Pour on the prepared sauce and toss with tongs to coat.
Remove the cover from the asparagus. Pour on the teaspoon of tamari and the scallions and toss for 1 minute. Serve on noodles.
Serves 3 - 4
2 TBLS sesame seeds 1 TBLS vegetable oil
2 TBLS oriental sesame oil 2 garlic cloves, minced
1/4 cup tamari soy sauce 1 tsp minced fresh ginger
2 TBLS vegetable stock 1 lb asparagus, cut diagonally into
2 TBLS Chinese rice wine or dry sherry 2 inch lengths
1/2 tsp chili oil 1/4 cup water
1 pound linguine or vermicelli 1 tsp tamari soy sauce
4 scallions, thinly sliced
Bring a large pot of water to a boil for the noodles.
Toast the sesame seeds by placing them in a small skillet over medium heat. Swirl the pan occasionally until the seeds begin to smoke and become fragrant. Immediately pour them into a small bowl to cool.
Combine the sesame oil, tamari, vegetable stock, wine, and chili oil in a measuring cup and set aside. This will be the sauce for the noodles.
When the water is at a rolling boil, cook the noodles until tender yet chewy.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook 1 minute. Add the asparagus and stir-fry 1 minute. Pour the water in and cover the pan. Cook until the asparagus pieces are tender, about 5 minutes.
Drain the noodles and return them to the pot. Pour on the prepared sauce and toss with tongs to coat.
Remove the cover from the asparagus. Pour on the teaspoon of tamari and the scallions and toss for 1 minute. Serve on noodles.
Serves 3 - 4
Winter Vegetable Cobbler
1 turnip, peeled and in bite-size wedges
1 potato, peeled and diced
1 celery root (celeraic), peeled and diced
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup vegetable broth, chilled
2 Tbsp. cornstarch
1 tsp. salt
freshly ground pepper
4 Tbsp. butter
Cobbler Dough:
1-3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, chilled and in pieces
3/4 cup cream
Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-inch-deep 8-cup ovenproof baking dish. (You should have about 6 cups of vegetables.) In a small mixing bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper to taste, and mix to blend. Dot the top of the vegetables with the butter. Preheat the oven to 350.
Make the cobber dough; Mix flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Drop the pieces of chilled butter into the flour misture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead five or six times. Roll the dough on a lightly floured board to the size of the top of the baking dish. The dough should be about 1/4 inch thick.
Place the dough on top of the vegetables. Bake for 45-60 minutes, until vegetables are cooked through and crust is browned. Test vegetables for doneness with a knife tip or skewer.
1 potato, peeled and diced
1 celery root (celeraic), peeled and diced
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup vegetable broth, chilled
2 Tbsp. cornstarch
1 tsp. salt
freshly ground pepper
4 Tbsp. butter
Cobbler Dough:
1-3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, chilled and in pieces
3/4 cup cream
Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-inch-deep 8-cup ovenproof baking dish. (You should have about 6 cups of vegetables.) In a small mixing bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper to taste, and mix to blend. Dot the top of the vegetables with the butter. Preheat the oven to 350.
Make the cobber dough; Mix flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Drop the pieces of chilled butter into the flour misture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead five or six times. Roll the dough on a lightly floured board to the size of the top of the baking dish. The dough should be about 1/4 inch thick.
Place the dough on top of the vegetables. Bake for 45-60 minutes, until vegetables are cooked through and crust is browned. Test vegetables for doneness with a knife tip or skewer.
Best Coleslaw Ever
Dressing:
1 c. mayo
3 T. lemon juice
2 T. sugar
1 t. salt
Add dressing to a mixture of:
6 c. shredded cabbage
1/2 c. finely chopped green pepper
1 c. shredded carrots
1 sm. onion finely chopped
Refrigerate to blend flavors. Enjoy!
1 c. mayo
3 T. lemon juice
2 T. sugar
1 t. salt
Add dressing to a mixture of:
6 c. shredded cabbage
1/2 c. finely chopped green pepper
1 c. shredded carrots
1 sm. onion finely chopped
Refrigerate to blend flavors. Enjoy!
Cioppino
2 large onions, chopped
3 carrots, chopped
3 cloves garlic, mashed
1/2 cup olive oil
1 cup chopped parsley
4 cups tomato sauce
2 cups water
1-1/2 tsp. thyme, crumbled
1 Tbsp. basil, crumbled
3 pounds clams in shell, scrubbed
2 pounds white fish fillets
2 crabs, cooked and cracked
1/4 cup dry white wine
pinch of cayenne pepper
salt
In a large kettle, saute the onions, carrots, and garlic in olive oil until the onions are soft. Add the parsley, tomato sauce, water, thyme, and basil. Partially cover and simmer 45 minutes. If the soup gets too thick, add a little water. Add the clams and simmer 10 mins. Add the white fish and crab, and simmer 5 minutes. Stir in the wine, cayenne pepper, and salt to taste, and simmer 10 minutes more. Ladle some of each variety of fish and shellfish into each bowl with a generous helping of broth.
Note: I have used 2-3 lbs. frozen cod, cut into chunks, and 1-2 lbs. shrimp with good results.
3 carrots, chopped
3 cloves garlic, mashed
1/2 cup olive oil
1 cup chopped parsley
4 cups tomato sauce
2 cups water
1-1/2 tsp. thyme, crumbled
1 Tbsp. basil, crumbled
3 pounds clams in shell, scrubbed
2 pounds white fish fillets
2 crabs, cooked and cracked
1/4 cup dry white wine
pinch of cayenne pepper
salt
In a large kettle, saute the onions, carrots, and garlic in olive oil until the onions are soft. Add the parsley, tomato sauce, water, thyme, and basil. Partially cover and simmer 45 minutes. If the soup gets too thick, add a little water. Add the clams and simmer 10 mins. Add the white fish and crab, and simmer 5 minutes. Stir in the wine, cayenne pepper, and salt to taste, and simmer 10 minutes more. Ladle some of each variety of fish and shellfish into each bowl with a generous helping of broth.
Note: I have used 2-3 lbs. frozen cod, cut into chunks, and 1-2 lbs. shrimp with good results.
Katie's Caramel Apple Dip
1 (8 oz) package cream cheese, softened
2 t. vanilla
1/4 c. white sugar
3/4 c. brown sugar (not packed)
chopped walnuts or other nuts, if desired (we usually skip the nuts when we make it)
Mix everything together until smooth and serve with apple wedges.
Enjoy! :)
2 t. vanilla
1/4 c. white sugar
3/4 c. brown sugar (not packed)
chopped walnuts or other nuts, if desired (we usually skip the nuts when we make it)
Mix everything together until smooth and serve with apple wedges.
Enjoy! :)
Sweet Lentil Soup with Asparagus Tips
Thanks to my dear friend Susan for this recipe!
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid oz) chicken broth
1 1/2 large carrot, shredded
1 large onion
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 Tbs. orange marmalade
2 Tbs. curry powder
1 pinch saffron
1 tsp. kosher salt
ground black pepper to taste
Directions:
Preheat oven to 450 degrees F
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 Tbs olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 Tbs olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Serves 8
~recipes.com~
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid oz) chicken broth
1 1/2 large carrot, shredded
1 large onion
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 Tbs. orange marmalade
2 Tbs. curry powder
1 pinch saffron
1 tsp. kosher salt
ground black pepper to taste
Directions:
Preheat oven to 450 degrees F
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 Tbs olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 Tbs olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Serves 8
~recipes.com~
Lemonade Party Cake
1 box lemon cake mix
water, oil and eggs as called for on cake mix package
1 can (6oz.) frozen lemonade concentrate, thawed
3/4 c. powdered sugar
Cool Whip
Preheat oven to 350. Prepare and bake cake as directed on package for 13x9 pan. Cool 15 min. Stir together lemonade concentrate and powdered sugar. Poke top of cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate at least 2 hours or until chilled. Spread Cool Whip over top of cake. Sprinkle with yellow sugar, if desired. Cover loosely and refrigerate.
water, oil and eggs as called for on cake mix package
1 can (6oz.) frozen lemonade concentrate, thawed
3/4 c. powdered sugar
Cool Whip
Preheat oven to 350. Prepare and bake cake as directed on package for 13x9 pan. Cool 15 min. Stir together lemonade concentrate and powdered sugar. Poke top of cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate at least 2 hours or until chilled. Spread Cool Whip over top of cake. Sprinkle with yellow sugar, if desired. Cover loosely and refrigerate.
Overnight Christmas Blueberry-Pecan French Toast
Ingredients:
nonstick spray
1 baguette, cut into 20 one inch slices
6 eggs
3 cups of milk
1 cup brown sugar
vanilla to taste
nutmeg to taste
1 cup pecans, toasted
2 cups blueberries, fresh or frozen
Preparation:
Coat a 9 x 13-inch baking pan with the nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread.
Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but it will all soak into the bread by morning.
Just before baking, sprinkle the remaining one-quarter cup brown sugar, pecans and blueberries over the bread. Bake the dish in a 350 degree oven for 45 minutes to one hour (the recipe says 30 minutes, but I found that it takes longer, so check at 30 and be sure to have allowed for 45 minutes to 1 hour) or until golden and bubbling. Serve with maple syrup. For an added treat, heat the syrup with blueberries and have blueberry-flavored syrup.
Enjoy!
I love this recipe because you do the preparation beforehand and only need to pop in into the oven on Christmas morning 45 minutes to an hour before you'd like to serve it. I like to also serve fresh fruit with this "french toast," which can be washed and prepared on a dish in advance to save you the trouble on Christmas morning. I also like to serve fresh muffins - various kinds along with the fruit and "french toast." You may also use a whole grain type baguette in this recipe for added nutrition. You can put this dish in the oven Christmas morning, set the timer and go open your presents! So EASY - that's the idea - keep it simple and enjoy your loved ones!
nonstick spray
1 baguette, cut into 20 one inch slices
6 eggs
3 cups of milk
1 cup brown sugar
vanilla to taste
nutmeg to taste
1 cup pecans, toasted
2 cups blueberries, fresh or frozen
Preparation:
Coat a 9 x 13-inch baking pan with the nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread.
Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but it will all soak into the bread by morning.
Just before baking, sprinkle the remaining one-quarter cup brown sugar, pecans and blueberries over the bread. Bake the dish in a 350 degree oven for 45 minutes to one hour (the recipe says 30 minutes, but I found that it takes longer, so check at 30 and be sure to have allowed for 45 minutes to 1 hour) or until golden and bubbling. Serve with maple syrup. For an added treat, heat the syrup with blueberries and have blueberry-flavored syrup.
Enjoy!
I love this recipe because you do the preparation beforehand and only need to pop in into the oven on Christmas morning 45 minutes to an hour before you'd like to serve it. I like to also serve fresh fruit with this "french toast," which can be washed and prepared on a dish in advance to save you the trouble on Christmas morning. I also like to serve fresh muffins - various kinds along with the fruit and "french toast." You may also use a whole grain type baguette in this recipe for added nutrition. You can put this dish in the oven Christmas morning, set the timer and go open your presents! So EASY - that's the idea - keep it simple and enjoy your loved ones!
New Orleans Red Beans & Rice
For best results, slow cook this traditional New Orleans Monday meal for a full night and day, after pre-soaking the beans. This will produce the authentic Cajun softened-beans-and-gravy dish. Cooking for just the day is good too; you will have more of a soupy bean pour-over for your rice.
1 lb. dried red kidney beans
1 lb. spicy smoked sausage
2 T. oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (3/4 cup)
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1 tsp. dried thyme
2 bay leaves
1/2 tsp. cayenne
6-8 C. water or chicken broth
Rinse beans and soak overnight. Drain before using.
Saute sausage in oil until slightly browned, about 3 minutes. Remove sausage and set aside.
Add onion, green pepper, and celery to skillet and cook until softened and fragrant, about 3 minutes. Add garlic and cook for 1 minute more. Season with salt, pepper, oregano, thyme, and cayenne; stir and cook 1 minute. Add sausage and beans and stir to combine.
Pour sausage/bean mixture into slow cooker. Add bay leaves and water/broth (water should cover beans by at least 1/2 inch). Cover and cook on high for 2 hours, then on low for 12 hours. Remove bay leaves before serving over cooked rice.
1 lb. dried red kidney beans
1 lb. spicy smoked sausage
2 T. oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (3/4 cup)
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1 tsp. dried thyme
2 bay leaves
1/2 tsp. cayenne
6-8 C. water or chicken broth
Rinse beans and soak overnight. Drain before using.
Saute sausage in oil until slightly browned, about 3 minutes. Remove sausage and set aside.
Add onion, green pepper, and celery to skillet and cook until softened and fragrant, about 3 minutes. Add garlic and cook for 1 minute more. Season with salt, pepper, oregano, thyme, and cayenne; stir and cook 1 minute. Add sausage and beans and stir to combine.
Pour sausage/bean mixture into slow cooker. Add bay leaves and water/broth (water should cover beans by at least 1/2 inch). Cover and cook on high for 2 hours, then on low for 12 hours. Remove bay leaves before serving over cooked rice.
Flake-Baked Chicken
(Please note that the recipe's title does NOT necessarily refer to the chef...)
4 boneless skinless chicken breasts (about 1 1/3 lb.)
4 T. mayo
2 C. cereal (I always use Special K)
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. salt
1/4 t. black pepper
Preheat oven to 425. Pound chicken flat; put in a 9x13 pan. Spread 1 tbsp. mayo on each breast.
Mix cereal and other ingredients in a ziploc bag; crush and mix well. Sprinkle flakes on chicken.
Bake covered 15 minutes.
4 boneless skinless chicken breasts (about 1 1/3 lb.)
4 T. mayo
2 C. cereal (I always use Special K)
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. salt
1/4 t. black pepper
Preheat oven to 425. Pound chicken flat; put in a 9x13 pan. Spread 1 tbsp. mayo on each breast.
Mix cereal and other ingredients in a ziploc bag; crush and mix well. Sprinkle flakes on chicken.
Bake covered 15 minutes.
Slow-cooker Fiesta Potatoes
1 can cream of mushroom soup
8 oz. sour cream
1 can (4.5 oz.) chopped green chiles
1 1/2 cups shredded colby-jack cheese
32 oz. frozen southern-style cubed hash-brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored chips
Spray slow cooker with nonstick spray.
Combine soup, sour cream, chiles, and cheese; mix well.
Arrange half of potatoes in sprayed slow cooker; top with half of sour cream mixture.
Layer remaining potatoes and sour cream mixture in slow cooker.
Cover; cook on high setting for approx. 4 hours.
Just before serving, top with onions and chips.
8 oz. sour cream
1 can (4.5 oz.) chopped green chiles
1 1/2 cups shredded colby-jack cheese
32 oz. frozen southern-style cubed hash-brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored chips
Spray slow cooker with nonstick spray.
Combine soup, sour cream, chiles, and cheese; mix well.
Arrange half of potatoes in sprayed slow cooker; top with half of sour cream mixture.
Layer remaining potatoes and sour cream mixture in slow cooker.
Cover; cook on high setting for approx. 4 hours.
Just before serving, top with onions and chips.
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