Applesauce Muffins
From The Friend November 2010
Modified by Laura Cannon
I love how moist these muffins were! They also stayed moist the next day also.
6 Tablespoons butter (can try olive oil later)
1 1/2 C. Whole Wheat Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. salt
2 eggs
2/3 C. honey
1 1/2 C. applesauce
Preheat oven to 375°F. Melt the butter in microwave or small pan. Mix all ingredients together (generally first the dry with the dry and wet with the wet and then together). Fill 12 oiled cupcake molds about 2/3 full (though I filled it all the way). Bake for about 20 minutes.
Thursday, December 9, 2010
Friday, July 9, 2010
Grilled Pork Chops
Grilled Pork Chops
From the Taste of Home June/July 2010
Thumbs up from all family members!
Prep: 10 minutes + marinating
Grill: 10 minutes
Yield: 4 servings
1/2 C. brown sugar, packed
1/2 C. soy sauce
2 garlic cloves, minced
1/4 tsp. pepper
4 bone-in pork loin chops (1" thick and 8 oz. each)
In a small bowl, combine the brown sugar, soy sauce, garlic, and pepper. Pour marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat (or put in a shallow glass dish and coat all sides of each). Refrigerate for 8 hours or overnight.
If grilling the chops, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from heat for 4-5 minutes on each side or until a meat thermometer reads 160°.
From the Taste of Home June/July 2010
Thumbs up from all family members!
Prep: 10 minutes + marinating
Grill: 10 minutes
Yield: 4 servings
1/2 C. brown sugar, packed
1/2 C. soy sauce
2 garlic cloves, minced
1/4 tsp. pepper
4 bone-in pork loin chops (1" thick and 8 oz. each)
In a small bowl, combine the brown sugar, soy sauce, garlic, and pepper. Pour marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat (or put in a shallow glass dish and coat all sides of each). Refrigerate for 8 hours or overnight.
If grilling the chops, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from heat for 4-5 minutes on each side or until a meat thermometer reads 160°.
Wednesday, July 7, 2010
Chiles Rellenos Casserole
Chiles Rellenos Casserole
From the Taste of Home June/July 2010
It reminds me of a cheese popper. The boys don't care much for it, though.
7 cans (4 oz. each) whole green chilies, drained OR 4 (7 oz.) chopped green chilies, drained
3/4 - 1 lb. Monterey Jack cheese, cut into strips
1 cup (4 oz.) shredded cheddar cheese
5 eggs
1 1/4 C. milk
1/4 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce
IF USING THE WHOLE CHILIES split the chilies lengthwise; rinse and remove seeds; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11" x 7" baking dish.
IF USING THE CHOPPED CHILIES, lay half of the chilies in a greased 11" x 7" baking dish and lay half the cheese strips on the chilies.
Sprinkle with 1/2 C. cheddar cheese. Repeat layers.
In a small bowl, beat the eggs, milk, flour, salt, pepper, and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
From the Taste of Home June/July 2010
It reminds me of a cheese popper. The boys don't care much for it, though.
7 cans (4 oz. each) whole green chilies, drained OR 4 (7 oz.) chopped green chilies, drained
3/4 - 1 lb. Monterey Jack cheese, cut into strips
1 cup (4 oz.) shredded cheddar cheese
5 eggs
1 1/4 C. milk
1/4 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce
IF USING THE WHOLE CHILIES split the chilies lengthwise; rinse and remove seeds; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11" x 7" baking dish.
IF USING THE CHOPPED CHILIES, lay half of the chilies in a greased 11" x 7" baking dish and lay half the cheese strips on the chilies.
Sprinkle with 1/2 C. cheddar cheese. Repeat layers.
In a small bowl, beat the eggs, milk, flour, salt, pepper, and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Friday, July 2, 2010
Zucchini-Carrot Muffins
Zucchini-Carrot Muffins
From Family Circle Magazine
Modified by Laura Cannon
Makes: 12 mini bundt cakes or cupcakes
Prep: 15 minutes
Bake: 350° for 25 minutes
2 C. Whole Wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch ground cloves
2 eggs
1/2 C. applesauce or oil
3/4 C. honey or sugar
1 small zucchini, shredded (~ 3/4 C.)
1 small carrot, grated (~1/2 C.)
1/2 C. sunflower seeds
1. Heat oven to 350°. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
2. Whisk together the dry ingredients in a large bowl, except the sunflower seeds.
3. Mix together the wet ingredients, adding the zucchini and carrot after all of the other wet ingredients have been whisked in another bowl.
4. Stir wet mixture into the dry mixture. Stir in the sunflower seeds. Divide batter equally among wellss, a slightly heaping 1/4 C. in each.
5. Bake at 350° for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.
From Family Circle Magazine
Modified by Laura Cannon
Makes: 12 mini bundt cakes or cupcakes
Prep: 15 minutes
Bake: 350° for 25 minutes
2 C. Whole Wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch ground cloves
2 eggs
1/2 C. applesauce or oil
3/4 C. honey or sugar
1 small zucchini, shredded (~ 3/4 C.)
1 small carrot, grated (~1/2 C.)
1/2 C. sunflower seeds
1. Heat oven to 350°. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
2. Whisk together the dry ingredients in a large bowl, except the sunflower seeds.
3. Mix together the wet ingredients, adding the zucchini and carrot after all of the other wet ingredients have been whisked in another bowl.
4. Stir wet mixture into the dry mixture. Stir in the sunflower seeds. Divide batter equally among wellss, a slightly heaping 1/4 C. in each.
5. Bake at 350° for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.
Monday, June 28, 2010
Enchilada Lasagna
Enchilada Lasagna
From Taste of Home June/July 2010
Prep: 45 minutes
Bake: 30 min + standing
Yield: 12 servings
1 1/2 lbs. ground beef
1 medium onion, chopped
1 garlic clove
14 1/2 oz. can stewed tomatoes, undrained
10 oz. can enchilada sauce
2 tsp. ground cumin
1 egg, beaten
1 1/2 C. (12 oz.) Cottage Cheese
3 C. (12 oz.) shredded Mexican cheese blend
8 flour tortillas (8 in), cut in half
1 C (4 oz.) shredded cheddar cheese
In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13" x 9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture, and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and baking at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
From Taste of Home June/July 2010
Prep: 45 minutes
Bake: 30 min + standing
Yield: 12 servings
1 1/2 lbs. ground beef
1 medium onion, chopped
1 garlic clove
14 1/2 oz. can stewed tomatoes, undrained
10 oz. can enchilada sauce
2 tsp. ground cumin
1 egg, beaten
1 1/2 C. (12 oz.) Cottage Cheese
3 C. (12 oz.) shredded Mexican cheese blend
8 flour tortillas (8 in), cut in half
1 C (4 oz.) shredded cheddar cheese
In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13" x 9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture, and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and baking at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Broccoli, Rice, and Cheese Casserole
Broccoli, Rice, and Cheese Casserole
From Cooks.com
1 medium onion, finely chopped
20 oz. frozen broccoli, steamed
1 stick butter
2 cans cream of chicken soup (or mushroom)
6 C. rice, cooked
1 clove garlic
3 C. shredded cheese, your favorite (we used cheddar)
Preheat oven to 350°F.
In a skillet, melt the stick of butter. Sauté onion and garlic until onions are tender. Set aside to cool.
Steam the frozen broccoli until thawed, then drain well. Let cool.
It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
When suffiently cool, reserve 1/2 cup cheese and mix remaining ingredients together. Put in an oven-proof baking dish or casserole dish (we used our lasagna pan).
Spread reserved 1/2 cup cheese on top. Cover with foil.
Baking for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Makes 8 servings.
(The original recipe had double the rice which turned this dish into 12 servings.)
From Cooks.com
1 medium onion, finely chopped
20 oz. frozen broccoli, steamed
1 stick butter
2 cans cream of chicken soup (or mushroom)
6 C. rice, cooked
1 clove garlic
3 C. shredded cheese, your favorite (we used cheddar)
Preheat oven to 350°F.
In a skillet, melt the stick of butter. Sauté onion and garlic until onions are tender. Set aside to cool.
Steam the frozen broccoli until thawed, then drain well. Let cool.
It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
When suffiently cool, reserve 1/2 cup cheese and mix remaining ingredients together. Put in an oven-proof baking dish or casserole dish (we used our lasagna pan).
Spread reserved 1/2 cup cheese on top. Cover with foil.
Baking for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Makes 8 servings.
(The original recipe had double the rice which turned this dish into 12 servings.)
Saturday, June 5, 2010
Alcohol Cooking Substitutes
Alcohol Cooking Substitutes
I found this great article on substituting alcohol in recipes.
http://homecooking.about.com/library/archive/blalcohol6.htm
I found this great article on substituting alcohol in recipes.
http://homecooking.about.com/library/archive/blalcohol6.htm
Friday, June 4, 2010
Bacon Potato Waffles
Bacon Potato Waffles
From the Taste of Home Magazine April/May 2010
Prep: 20 minutes
Cook: 5 minutes/batch
Yield: 12 waffles ...must be small waffles - we made 5
1 C. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 C. mashed potatoes (with added milk and butter)
1 C. milk
5 Tbsp oil
1/4 C. finely chopped onion
3 bacon strips, cooked and crumbled
Optional topping and ideas:
- Maple syrup
- Applesauce
- Additional crumbled cooked bacon
- Sour cream and chives
- simple cheese sauce
In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, mashed potatoes, milk, and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with the topping(s) of your choice.
From the Taste of Home Magazine April/May 2010
Prep: 20 minutes
Cook: 5 minutes/batch
Yield: 12 waffles ...must be small waffles - we made 5
1 C. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 C. mashed potatoes (with added milk and butter)
1 C. milk
5 Tbsp oil
1/4 C. finely chopped onion
3 bacon strips, cooked and crumbled
Optional topping and ideas:
- Maple syrup
- Applesauce
- Additional crumbled cooked bacon
- Sour cream and chives
- simple cheese sauce
In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, mashed potatoes, milk, and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with the topping(s) of your choice.
Bacon Scones
Bacon Scones
From the Taste of Home April/May 2010
Prep: 20 minutes
Bake: 15 minutes
Yield: 8 scones
1 3/4 C. flour
2 1/4 tsp. baking powder
1 tsp. ground mustard
1/2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
6 Tbsp. cold butter
2 eggs
1/3 C. milk (2% recommended)
1/2 C. chopped onion
1/4 C. shredded cheddar cheese
6 bacon strips, cooked and crumbled, divided
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in the onion, cheese, and 2/3 of the bacon.
Transfer the dough to a greased baking sheet. Pat into a 7 1/2 inch circle. Cut into eight wednges, but do not separate. Sprinkle with the remaining bacon. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
From the Taste of Home April/May 2010
Prep: 20 minutes
Bake: 15 minutes
Yield: 8 scones
1 3/4 C. flour
2 1/4 tsp. baking powder
1 tsp. ground mustard
1/2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
6 Tbsp. cold butter
2 eggs
1/3 C. milk (2% recommended)
1/2 C. chopped onion
1/4 C. shredded cheddar cheese
6 bacon strips, cooked and crumbled, divided
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in the onion, cheese, and 2/3 of the bacon.
Transfer the dough to a greased baking sheet. Pat into a 7 1/2 inch circle. Cut into eight wednges, but do not separate. Sprinkle with the remaining bacon. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Mom's Fried Rice
Mom's Fried Rice
From the Tase of Home Magazine April/May 2010
"Bacon adds a savory smokiness to this classic fried rice recipe. Frozen peas add a splash of color. Feel free to toss in a little cubed chicken or steak."
Prep/Total Time: 25 minutes Yield: 4 servings
1 tsp. olive oil
1 egg, beaten
8 bacon strips, chopped
1 C. chopped fresh mushrooms
8 green onions, thinly sliced
3 C. rice, cooked
1 C. bean sprouts
1 C. frozen peas, thawed
1/4 C. soy sauce
In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp drippings (or simply oil). Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce, and bacon. Chop egg into small pieces; stir into the pan and heat through.
From the Tase of Home Magazine April/May 2010
"Bacon adds a savory smokiness to this classic fried rice recipe. Frozen peas add a splash of color. Feel free to toss in a little cubed chicken or steak."
Prep/Total Time: 25 minutes Yield: 4 servings
1 tsp. olive oil
1 egg, beaten
8 bacon strips, chopped
1 C. chopped fresh mushrooms
8 green onions, thinly sliced
3 C. rice, cooked
1 C. bean sprouts
1 C. frozen peas, thawed
1/4 C. soy sauce
In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp drippings (or simply oil). Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce, and bacon. Chop egg into small pieces; stir into the pan and heat through.
Tuesday, May 25, 2010
Bean and Barley Salad
Bean and Barley Salad
From Taste of Home April/May 2010
Modified by Laura Cannon
Prep/Total Time: 30 min
Yield: 12 servings (3/4 cup each)
3/4 C. quick-cooking barley
1 can (16 oz.) red beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions
1/3 C. minced fresh cilantro
DRESSING:
3/4 C. Olive Oil
1/3 Cup Red wine vinegar (I used apple cider)
2 garlic cloves
1 1/2 tsp. chili powder
3/4 tsp. salt
3/4 tsp. ground cumin
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 tsp. pepper
Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions, and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
From Taste of Home April/May 2010
Modified by Laura Cannon
Prep/Total Time: 30 min
Yield: 12 servings (3/4 cup each)
3/4 C. quick-cooking barley
1 can (16 oz.) red beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions
1/3 C. minced fresh cilantro
DRESSING:
3/4 C. Olive Oil
1/3 Cup Red wine vinegar (I used apple cider)
2 garlic cloves
1 1/2 tsp. chili powder
3/4 tsp. salt
3/4 tsp. ground cumin
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 tsp. pepper
Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions, and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Friday, May 21, 2010
White Chili
White Chili
From Taste of Home April/May 2010
Modified by Laura Cannon
You can leave the heat out of this if you leave out the cayenne pepper.
Prep: 30 min
Cook: 3 hours
Yield: 12 servings (1 Cup each)
3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
OR 1 1/2 C. dried great northern beans
3 cups cubed cooked chicken breast
OR 3 cans (12.5 oz. each) canned chicken
1 jar (15 oz.) Alfredo Sauce
2 Cups chicken broth
1 to 2 cans (4 oz. each) chopped green chilis We were out so we didn't use it.
1 1/2 cups frozen gold and white corn
OR 2 cans (15.25 oz. each) yellow corn, canned, drained
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Pepperjack cheese
1 cup sour cream
1 small sweet yellow (OR red OR green) pepper, chopped
1 small onion, chopped
3 garlic cloves
Tbsp. ground cumin
1 1/2 tsp. black pepper (white if you are a purist)
1 to 1 1/2 tsp. cayenne pepper (optional)
Salsa verde and chopped fresh cilantri, optional
In a large slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.
From Taste of Home April/May 2010
Modified by Laura Cannon
You can leave the heat out of this if you leave out the cayenne pepper.
Prep: 30 min
Cook: 3 hours
Yield: 12 servings (1 Cup each)
3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
OR 1 1/2 C. dried great northern beans
3 cups cubed cooked chicken breast
OR 3 cans (12.5 oz. each) canned chicken
1 jar (15 oz.) Alfredo Sauce
2 Cups chicken broth
1 to 2 cans (4 oz. each) chopped green chilis We were out so we didn't use it.
1 1/2 cups frozen gold and white corn
OR 2 cans (15.25 oz. each) yellow corn, canned, drained
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Pepperjack cheese
1 cup sour cream
1 small sweet yellow (OR red OR green) pepper, chopped
1 small onion, chopped
3 garlic cloves
Tbsp. ground cumin
1 1/2 tsp. black pepper (white if you are a purist)
1 to 1 1/2 tsp. cayenne pepper (optional)
Salsa verde and chopped fresh cilantri, optional
In a large slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.
Wednesday, May 12, 2010
Mushroom Lasagna
Mushroom Lasagna
From Taste of Home April/May 2010
"Two types of mushrooms...provide a savory flavor to this creamy lasagna that feeds a crowd." This is modified to fit our liking. Charlie liked this so much he asked for another meal. This is odd for someone who doesn't like mushrooms!
Prep: 45 min
Bake: 40 min + standing
Yield: 12 servings
15 uncooked lasagna noodles
1 lb. sliced fresh mushrooms
2 C. chopped baby portobello mushrooms
1 large sweet onion, chopped
3 Tbsp. olive oil
1/2 C. minced fresh parsley
1 lb. Deli chopped Ham
2 garlic cloves, minced
1 1/2 tsp. Italian seasoning
2/3 C. chicken broth
2 cans (14-1/2 oz. each) diced tomatoes, drained
2 C. (8 oz.) shredded mozzarella cheese, divided
2 C. shredded Parmesan cheese, divided
1/2 C. heavy whipping cream
1.2 C. milk
Cook noodles according to package directions. Meanwhile, in a frying pan or Dutch oven, cook and stir the mushrooms and onion and stir the mushrooms and onion in oil until tender. Add the parsley, ham, garlic, and italian seasoning; cook 2 minutes longer. Add broth; cook and stir until liquid is evaporated. Add tomatoes and heat through.
Spread 1 C. sauce in a greased 15" x 10" baking dish. Layer with three noodles, 1 1/3 cups sauce, and a 1/2 C. each of mozzarella and parmesan. Repeat layers twice. In a small bowl, combine the cream, milk, and remaining cheeses; spoon over the top.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
From Taste of Home April/May 2010
"Two types of mushrooms...provide a savory flavor to this creamy lasagna that feeds a crowd." This is modified to fit our liking. Charlie liked this so much he asked for another meal. This is odd for someone who doesn't like mushrooms!
Prep: 45 min
Bake: 40 min + standing
Yield: 12 servings
15 uncooked lasagna noodles
1 lb. sliced fresh mushrooms
2 C. chopped baby portobello mushrooms
1 large sweet onion, chopped
3 Tbsp. olive oil
1/2 C. minced fresh parsley
1 lb. Deli chopped Ham
2 garlic cloves, minced
1 1/2 tsp. Italian seasoning
2/3 C. chicken broth
2 cans (14-1/2 oz. each) diced tomatoes, drained
2 C. (8 oz.) shredded mozzarella cheese, divided
2 C. shredded Parmesan cheese, divided
1/2 C. heavy whipping cream
1.2 C. milk
Cook noodles according to package directions. Meanwhile, in a frying pan or Dutch oven, cook and stir the mushrooms and onion and stir the mushrooms and onion in oil until tender. Add the parsley, ham, garlic, and italian seasoning; cook 2 minutes longer. Add broth; cook and stir until liquid is evaporated. Add tomatoes and heat through.
Spread 1 C. sauce in a greased 15" x 10" baking dish. Layer with three noodles, 1 1/3 cups sauce, and a 1/2 C. each of mozzarella and parmesan. Repeat layers twice. In a small bowl, combine the cream, milk, and remaining cheeses; spoon over the top.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Philly Cheese Fakes
Philly Cheese Flakes
from Taste of Home April/May 2010
"Mushrooms are the key to this twist on popular Philly steak sandwiches - a nice meatless meal option that's tangy and tasty."
Ian did not care for this too much, but Seth really liked it. Charlie liked it OK, but suggested that it would be much better with some salami in there.
Information on different types of mushrooms available at http://tasteofhome.com/mushroomfacts
Prep: 30 min
Broil: 5 min
Yield: 4 servings
1/4 C. lemon juice
3 garlic cloves
1 Tbsp. oil
1/2 tsp. paprika (smoked if you can find it)
1/4 tsp. salt
1/4 tsp. pepper
1 lb. sliced fresh shiitake mushrooms
2 medium green peppers, sliced
1 small onion, thinly sliced
4 hoagie buns, split
4 slices provolone cheese
In a small bowl, whisk the first 6 ingredients. In a LARGE bowl, combine the mushrooms, green peppers, and onion. Pour dressing over vegetables; toss to coat.
Transfer to two 15" x 10" x 1" baking pans coated with oil. Bake at 450° for 15-20 minutes or until crispy-tender, stirring once.
Divide mushroom mixture among buns and top with cheese. Broil 3-4" from the heat for 2-3 minutes or until cheese is melted.
from Taste of Home April/May 2010
"Mushrooms are the key to this twist on popular Philly steak sandwiches - a nice meatless meal option that's tangy and tasty."
Ian did not care for this too much, but Seth really liked it. Charlie liked it OK, but suggested that it would be much better with some salami in there.
Information on different types of mushrooms available at http://tasteofhome.com/mushroomfacts
Prep: 30 min
Broil: 5 min
Yield: 4 servings
1/4 C. lemon juice
3 garlic cloves
1 Tbsp. oil
1/2 tsp. paprika (smoked if you can find it)
1/4 tsp. salt
1/4 tsp. pepper
1 lb. sliced fresh shiitake mushrooms
2 medium green peppers, sliced
1 small onion, thinly sliced
4 hoagie buns, split
4 slices provolone cheese
In a small bowl, whisk the first 6 ingredients. In a LARGE bowl, combine the mushrooms, green peppers, and onion. Pour dressing over vegetables; toss to coat.
Transfer to two 15" x 10" x 1" baking pans coated with oil. Bake at 450° for 15-20 minutes or until crispy-tender, stirring once.
Divide mushroom mixture among buns and top with cheese. Broil 3-4" from the heat for 2-3 minutes or until cheese is melted.
Friday, May 7, 2010
Southwest Chicken Salad
Southwest Chicken Salad
From Taste of Home, April/May 2010
This is easy, nutritious, and especially great when the weather is hot! You can use the dressing including or your favorite. Serve it over greens, tucked in a pita, or rolled up in a tortilla.
Prep/Total Time: 30 minutes
Yield: 6 cups
4 C. cubed rotisserie chicken
1 can corn, drained
1 C. chopped, roasted sweet red peppers
1 C. chopped onion
1 C. minced fresh cilantro
DRESSING:
3 Tbsp. lime juice
3 Tbsp. olive oil
4 tsp. honey
2 tsp. ground cumin
1 tsp. salt
1 tsp. chili powder
1/2 tsp. coarsely ground pepper
SALADS:
Torn mixing salad mixed salad greens and sliced almonds
PITAS:
Whole Wheat pita breads, halved, and lettuce or spinach leaves
WRAPS:
Whole Wheat tortillas and sliced ripe avacado
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.
SALADS:
Top salad greens with chicken salad; sprinkle with almonds
PITAS:
Line pita halves with lettuce leaves; fill with chicken salad.
WRAPS:
Place chicken salad off-center on tortillas; top with avacado. Roll up.
Torn
From Taste of Home, April/May 2010
This is easy, nutritious, and especially great when the weather is hot! You can use the dressing including or your favorite. Serve it over greens, tucked in a pita, or rolled up in a tortilla.
Prep/Total Time: 30 minutes
Yield: 6 cups
4 C. cubed rotisserie chicken
1 can corn, drained
1 C. chopped, roasted sweet red peppers
1 C. chopped onion
1 C. minced fresh cilantro
DRESSING:
3 Tbsp. lime juice
3 Tbsp. olive oil
4 tsp. honey
2 tsp. ground cumin
1 tsp. salt
1 tsp. chili powder
1/2 tsp. coarsely ground pepper
SALADS:
Torn mixing salad mixed salad greens and sliced almonds
PITAS:
Whole Wheat pita breads, halved, and lettuce or spinach leaves
WRAPS:
Whole Wheat tortillas and sliced ripe avacado
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.
SALADS:
Top salad greens with chicken salad; sprinkle with almonds
PITAS:
Line pita halves with lettuce leaves; fill with chicken salad.
WRAPS:
Place chicken salad off-center on tortillas; top with avacado. Roll up.
Torn
Thursday, April 29, 2010
Seth's Sweet Mashed Potatoes
Seth's Sweet Mashed Potatoes
We were making mashed potatoes one day and were trying to be creative and put left overs in the mashed potatoes that we thought might be interesting to try. Whipped topping was one of them. It turned out fairly decent. Yay for exploring!
2 C. Cheese, cheddar, shredded
1 C. Whipped Topping
8 Potatoes, cooked and mashed
1 C. Buttermilk
1 Tbsp. chives
1/4 tsp. Salt
4 tsp. butter
We were making mashed potatoes one day and were trying to be creative and put left overs in the mashed potatoes that we thought might be interesting to try. Whipped topping was one of them. It turned out fairly decent. Yay for exploring!
2 C. Cheese, cheddar, shredded
1 C. Whipped Topping
8 Potatoes, cooked and mashed
1 C. Buttermilk
1 Tbsp. chives
1/4 tsp. Salt
4 tsp. butter
Seafood Shells
Seafood Shells
From LDS Living magazine July/August 2010
This is not necessarily a favorite in the Cannon household; however, it would be nice to have every once a while. We might later try to make it as a sauce over other kinds of noodles mixed together much like a tuna noodle casserole.
12 oz. Jumbo pasta shells (16 shells)
1 Tbsp. Oil
1 C. finely chopped broccoli florets
1 clove garlic, minced
1/2 C. plain, lowfat yogurt
1/4 C. light mayonnaise or light salad dressing
1/2 tsp. dill
1/8 tsp. salt (optional)
1/4 C. shredded carrots
1/4 C. finely chopped seeded cucumbers
2 cans (6 oz. each) crabmeat, well drained and flaked
Salad Supreme seasoning
Cook pasta shells as directed on package. Drain and rinse. Place shells upside down on a paper towel to drain them more completely and allow them to cool slightly. In a small skillet, heat oil over medium heat. Add broccoli and garlic. Stir and cook until broccoli is tender-crisp. Remove from heat. Combine yogurt, mayo, dill, and salt in a medium bowl. Blend well. Add carrots, cucumbers, crabmeat, and cooked broccoli mixture; blend well. Spoon 2 Tablespoons mixture into each shell. Place in a 13" x 9" baking dish. Sprinkle with Salad Supreme. Cover and refrigerate. Serve cold.
Makes 16 seafood shells.
From LDS Living magazine July/August 2010
This is not necessarily a favorite in the Cannon household; however, it would be nice to have every once a while. We might later try to make it as a sauce over other kinds of noodles mixed together much like a tuna noodle casserole.
12 oz. Jumbo pasta shells (16 shells)
1 Tbsp. Oil
1 C. finely chopped broccoli florets
1 clove garlic, minced
1/2 C. plain, lowfat yogurt
1/4 C. light mayonnaise or light salad dressing
1/2 tsp. dill
1/8 tsp. salt (optional)
1/4 C. shredded carrots
1/4 C. finely chopped seeded cucumbers
2 cans (6 oz. each) crabmeat, well drained and flaked
Salad Supreme seasoning
Cook pasta shells as directed on package. Drain and rinse. Place shells upside down on a paper towel to drain them more completely and allow them to cool slightly. In a small skillet, heat oil over medium heat. Add broccoli and garlic. Stir and cook until broccoli is tender-crisp. Remove from heat. Combine yogurt, mayo, dill, and salt in a medium bowl. Blend well. Add carrots, cucumbers, crabmeat, and cooked broccoli mixture; blend well. Spoon 2 Tablespoons mixture into each shell. Place in a 13" x 9" baking dish. Sprinkle with Salad Supreme. Cover and refrigerate. Serve cold.
Makes 16 seafood shells.
Sunday, April 25, 2010
Creamy Chicken Penne
Creamy Chicken Penne
From Taste of Home April/May 2010, Modified by Laura Cannon
Prep: 20 minutes
Total: 35 minutes
Makes 4 servings, 2 cups each
2 Cups Penne Pasta, uncooked
3/4 lb. boneless, skinless chicken breasts, thinly sliced (or 12 oz. can)
1/2 cup chopped onions
1 Tbsp. olive oil
6 oz. snow peas (or Sugar Snap Peas)
1 small red pepper, chopped
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. Flour
1 1/2 C. Milk
4 oz. Cream Cheese, cubed
1 tsp. salt
dash pepper
1/2 C. Grated Pecorino Romano Cheese
1 Tbsp. finely chopped parsley
Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet for 6-8 minutes or until chicken is done, stirring frequently. (Necessary if chicken is raw.) Add snow peas, red pepper, and garlic; cook and stir 1 minute. Remove from heat; cover to keep warm.
Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook on medium heat 2 minutes or until thickened, stirring constantly. Add cream cheese, grated cheese, salt, black pepper, and parsley. Cook 1 - 2 minutes or until cream cheese is melted completely and sauce is well blended, stirring constantly.
Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat.
From Taste of Home April/May 2010, Modified by Laura Cannon
Prep: 20 minutes
Total: 35 minutes
Makes 4 servings, 2 cups each
2 Cups Penne Pasta, uncooked
3/4 lb. boneless, skinless chicken breasts, thinly sliced (or 12 oz. can)
1/2 cup chopped onions
1 Tbsp. olive oil
6 oz. snow peas (or Sugar Snap Peas)
1 small red pepper, chopped
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. Flour
1 1/2 C. Milk
4 oz. Cream Cheese, cubed
1 tsp. salt
dash pepper
1/2 C. Grated Pecorino Romano Cheese
1 Tbsp. finely chopped parsley
Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet for 6-8 minutes or until chicken is done, stirring frequently. (Necessary if chicken is raw.) Add snow peas, red pepper, and garlic; cook and stir 1 minute. Remove from heat; cover to keep warm.
Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook on medium heat 2 minutes or until thickened, stirring constantly. Add cream cheese, grated cheese, salt, black pepper, and parsley. Cook 1 - 2 minutes or until cream cheese is melted completely and sauce is well blended, stirring constantly.
Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat.
Tuesday, April 20, 2010
Chicken Cordon Bleu Pizza
Chicken Cordon Bleu Pizza
From Taste of Home magazine, April/May 2010
Prep/Total time: 30 minutes
Yield: 6 pieces
1 pizza crust
1/2 cup Alfredo sauce
1/4 tsp. garlic salt
1 cup (4 oz.) Swiss Cheese, shredded
1 1/2 cups cubed, fully cooked ham
10 breaded chicken nuggets, thawed and cut into 1/2 in. pieces
1 cup (4 oz.) Mozzarella Cheese, shredded
Spread crust with alfredo sauce; mix garlic salt with swiss cheese and sprinkle on the sauce. Top with ham, chicken nuggets, and mozzarella. Bake at 400° for 8-10 minutes or until cheese is melted.
From Taste of Home magazine, April/May 2010
Prep/Total time: 30 minutes
Yield: 6 pieces
1 pizza crust
1/2 cup Alfredo sauce
1/4 tsp. garlic salt
1 cup (4 oz.) Swiss Cheese, shredded
1 1/2 cups cubed, fully cooked ham
10 breaded chicken nuggets, thawed and cut into 1/2 in. pieces
1 cup (4 oz.) Mozzarella Cheese, shredded
Spread crust with alfredo sauce; mix garlic salt with swiss cheese and sprinkle on the sauce. Top with ham, chicken nuggets, and mozzarella. Bake at 400° for 8-10 minutes or until cheese is melted.
Thursday, April 15, 2010
Cranberry Juice
Cranberry Juice
Modified from Taste of Home
2 C. Cranberries
2 C. water
3 Tbsp. sugar
2 Tbsp. lemon juice
2 Tbsp. orange juice
Directions
In a soup kettle, bring water and cranberries to a boil. Reduce heat; cover and simmer for 20 minutes or until berries begin to pop.
Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved.
Remove from the heat. Cool. Transfer to a pitcher; Add 2 more Cups water. cover and refrigerate until chilled.
Nutrition Facts: 1 cup equals 200 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 52 g carbohydrate, 4 g fiber, trace protein.
Modified from Taste of Home
2 C. Cranberries
2 C. water
3 Tbsp. sugar
2 Tbsp. lemon juice
2 Tbsp. orange juice
Directions
In a soup kettle, bring water and cranberries to a boil. Reduce heat; cover and simmer for 20 minutes or until berries begin to pop.
Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved.
Remove from the heat. Cool. Transfer to a pitcher; Add 2 more Cups water. cover and refrigerate until chilled.
Nutrition Facts: 1 cup equals 200 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 52 g carbohydrate, 4 g fiber, trace protein.
Bean and Cheese Quesadillas
Bean and Cheese Quesadillas
From Family Circle magazine.
It is somewhat spicy, but the boys love it!
Makes about 6 servings; Prep 15 minutes
Cook 7 minutes for filling, about 3 minutes per quesadilla
1 Tbsp. Olive oil
1 small onion, finely chopped
1/2 small green pepper, seeded and chopped
15 oz. black beans, drained and lightly mashed
1/2 C. Salsa
1/2 tsp. chili powder
10 whole wheat tortillas
8 oz. Pepper Jack Cheese, shredded
1/2 C. cilantro leaves
Extra salsa for serving (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/2 C. of the bean mixture and 1/3 C. of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quasadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy).
From Family Circle magazine.
It is somewhat spicy, but the boys love it!
Makes about 6 servings; Prep 15 minutes
Cook 7 minutes for filling, about 3 minutes per quesadilla
1 Tbsp. Olive oil
1 small onion, finely chopped
1/2 small green pepper, seeded and chopped
15 oz. black beans, drained and lightly mashed
1/2 C. Salsa
1/2 tsp. chili powder
10 whole wheat tortillas
8 oz. Pepper Jack Cheese, shredded
1/2 C. cilantro leaves
Extra salsa for serving (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/2 C. of the bean mixture and 1/3 C. of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quasadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy).
Pure Cream of Tomato Soup
Pure Cream of Tomato Soup
Edited From http://www.epicurious.com/recipes/food/views/Pure-Cream-of-Tomato-Soup-40044
yield: 7 cups
double for a family of 4
Cream of tomato soup should be gentle and soothing. This is a perfect example. Adding baking soda to the tomatoes keeps the milk from curdling.
5 tablespoons olive oil
1/2 cup chopped onion (or 1/2 tsp. onion powder)
4 tablespoons flour
3 cups milk 1 C. chicken broth in place of 1 C. water for milk)
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
4 cups tomatoes, chopped (fresh or canned)
Preparation
Cook the tomatoes first to soften. Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.
Laura's notes, some from comments on the page:
*Yum! A winner for everyone!
*Straining it would be more appealing, but it is still good with the pulp.
*Try using 1 C. or more of chicken sotck as liquid in recipe
*Be sure to cook the flour in oil for at least 2 minutes (foamy) otherwise your resulting soup may taste a bit floury. Don't forget baking soda! It's important!
*Try adding a little less flour
*Can also use celery, carrots, and broccoli, blended in.
*Can serve over noodles
*Mix baking soda in with hot tomatoes to make the smoothest soup
*Make white sauce part separate from tomatoes first
*If too foamy, using a little less baking soda may help
Canning instructions:
- Do everything except milk, which can be added later when about ready to use.
- Fill pint-sized hars (this recipe fills 2 jars)
- For every pint used, add 1 1/2 C. milk and reheat.
- Leave 1" headspace, 10 lbs. pressure, 20 minutes
Edited From http://www.epicurious.com/recipes/food/views/Pure-Cream-of-Tomato-Soup-40044
yield: 7 cups
double for a family of 4
Cream of tomato soup should be gentle and soothing. This is a perfect example. Adding baking soda to the tomatoes keeps the milk from curdling.
5 tablespoons olive oil
1/2 cup chopped onion (or 1/2 tsp. onion powder)
4 tablespoons flour
3 cups milk 1 C. chicken broth in place of 1 C. water for milk)
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
4 cups tomatoes, chopped (fresh or canned)
Preparation
Cook the tomatoes first to soften. Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.
Laura's notes, some from comments on the page:
*Yum! A winner for everyone!
*Straining it would be more appealing, but it is still good with the pulp.
*Try using 1 C. or more of chicken sotck as liquid in recipe
*Be sure to cook the flour in oil for at least 2 minutes (foamy) otherwise your resulting soup may taste a bit floury. Don't forget baking soda! It's important!
*Try adding a little less flour
*Can also use celery, carrots, and broccoli, blended in.
*Can serve over noodles
*Mix baking soda in with hot tomatoes to make the smoothest soup
*Make white sauce part separate from tomatoes first
*If too foamy, using a little less baking soda may help
Canning instructions:
- Do everything except milk, which can be added later when about ready to use.
- Fill pint-sized hars (this recipe fills 2 jars)
- For every pint used, add 1 1/2 C. milk and reheat.
- Leave 1" headspace, 10 lbs. pressure, 20 minutes
Spinach-Cheese Puffs
Spinach-Cheese Puffs
From http://www.cooks.com/rec/doc/0,191,152166-243192,00.html
Good! Even my son loves them who normally doesn't like spinach!
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. milk
1/2 c. butter or 1 stick butter
1 tsp. salt
1 c. all-purpose flour or Whole Wheat
4 lg. eggs
1 c. shredded Swiss cheese
1/2 c. grated Parmesan cheese or mixed cheese
Garnish with parsley
Drain spinach; squeeze dry with paper towels. In 3 quart saucepan over medium heat, heat milk, butter and salt, until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, one at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Swiss and Parmesan cheeses and spinach.
If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Baking: Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. Makes about 4 dozen cheese puffs.
From http://www.cooks.com/rec/doc/0,191,152166-243192,00.html
Good! Even my son loves them who normally doesn't like spinach!
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. milk
1/2 c. butter or 1 stick butter
1 tsp. salt
1 c. all-purpose flour or Whole Wheat
4 lg. eggs
1 c. shredded Swiss cheese
1/2 c. grated Parmesan cheese or mixed cheese
Garnish with parsley
Drain spinach; squeeze dry with paper towels. In 3 quart saucepan over medium heat, heat milk, butter and salt, until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, one at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Swiss and Parmesan cheeses and spinach.
If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Baking: Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. Makes about 4 dozen cheese puffs.
Wenny's Hot Combo Salsa
Wenny's Hot Combo Salsa
Makes 2-3 quarts
10 C. Tomatoes, diced
1 each green, red, yellow Peppers
1/4 C. each Lemon and Lime juice
2-3 Cucumbers
1/2 tsp. Fresh ground Black Pepper
1/2 tsp. Cumin
1 Tbsp. minced Garlic
1 large onion, diced
1 Tbsp. Sea Salt
2 tsp. Oregano
1/2 bunch Cilantro
5-8 Jalepeño Peppers
1 bunch Green Onions
Place all vegetables in a food processor and blend chunky. Then pour them into a kettle, adding the liquids, salt, and spices. Bring this mix to a boil and simmer for 10 minutes. Now pour the hot salsa into pintos/quarts jars, adjust lids and rings, then process for 15 minutes in a boiling water-bath canner. Place on a clean towel away from drafts and allow to cool. A popping sound will confirm that lids have sealed.
Note: Remember to wear rubber gloves when you work with any type of hot peppers so your skin won't get burnt.
Makes 2-3 quarts
10 C. Tomatoes, diced
1 each green, red, yellow Peppers
1/4 C. each Lemon and Lime juice
2-3 Cucumbers
1/2 tsp. Fresh ground Black Pepper
1/2 tsp. Cumin
1 Tbsp. minced Garlic
1 large onion, diced
1 Tbsp. Sea Salt
2 tsp. Oregano
1/2 bunch Cilantro
5-8 Jalepeño Peppers
1 bunch Green Onions
Place all vegetables in a food processor and blend chunky. Then pour them into a kettle, adding the liquids, salt, and spices. Bring this mix to a boil and simmer for 10 minutes. Now pour the hot salsa into pintos/quarts jars, adjust lids and rings, then process for 15 minutes in a boiling water-bath canner. Place on a clean towel away from drafts and allow to cool. A popping sound will confirm that lids have sealed.
Note: Remember to wear rubber gloves when you work with any type of hot peppers so your skin won't get burnt.
Mango Lassi
Mango Lassi
My boys love it!
From Woman's Day magazine, July 8, 2008
1 Mango, peeled and cut into chunks
1 C. yogurt
1 Tbsp. honey
2 C. ice
Purée the mango in a blender. Add the rest of the ingredients and blend until frothy.
Makes 2 servings.
My boys love it!
From Woman's Day magazine, July 8, 2008
1 Mango, peeled and cut into chunks
1 C. yogurt
1 Tbsp. honey
2 C. ice
Purée the mango in a blender. Add the rest of the ingredients and blend until frothy.
Makes 2 servings.
Pineapple Casserole
Pineapple Casserole
If you only are serving 4 people, you can half the recipe.
2 (20 oz.) cans crushed pineapple
8-10 slices bread (or 8 whole wheat rolls)
1/2 C. ghee (or butter..maybe need double the butter, though)
1/2 C. honey
Walnuts (optional, but good to add taste and decorate the top)
Bake 350° for 30 minutes. It can be used as a meal if you made more of it; however, this is sweet enough to be a dessert though healthy enough to make it a meal. :)
If you only are serving 4 people, you can half the recipe.
2 (20 oz.) cans crushed pineapple
8-10 slices bread (or 8 whole wheat rolls)
1/2 C. ghee (or butter..maybe need double the butter, though)
1/2 C. honey
Walnuts (optional, but good to add taste and decorate the top)
Bake 350° for 30 minutes. It can be used as a meal if you made more of it; however, this is sweet enough to be a dessert though healthy enough to make it a meal. :)
Chicken-Butternut Squash Soup
Chicken-Butternut Squash Soup
From http://www.bhg.com/recipe/soups/chicken-butternut-squash-soup/
Start to finish about 45 minutes
Ingredients
1-1/4 lb. butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tbsp. curry powder
1 Tbsp. olive oil
3 14-oz. cans reduced-sodium chicken broth
1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 tsp. olive oil
1/4 tsp. freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves
Directions
1. Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
3. Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
4. To serve, top soup with nuts, chicken, and cilantro. Makes 6 main-dish servings.
Nutrition Facts
Calories 577, Total Fat (g) 35, Saturated Fat (g) 9, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 5, Cholesterol (mg) 167, Sodium (mg) 1905, Carbohydrate (g) 30, Total Sugar (g) 11, Fiber (g) 6, Protein (g) 44, Vitamin C (DV%) 32, Calcium (DV%) 7, Iron (DV%) 25, Percent Daily Values are based on a 2,000 calorie diet
From http://www.bhg.com/recipe/soups/chicken-butternut-squash-soup/
Start to finish about 45 minutes
Ingredients
1-1/4 lb. butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tbsp. curry powder
1 Tbsp. olive oil
3 14-oz. cans reduced-sodium chicken broth
1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 tsp. olive oil
1/4 tsp. freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves
Directions
1. Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
3. Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
4. To serve, top soup with nuts, chicken, and cilantro. Makes 6 main-dish servings.
Nutrition Facts
Calories 577, Total Fat (g) 35, Saturated Fat (g) 9, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 5, Cholesterol (mg) 167, Sodium (mg) 1905, Carbohydrate (g) 30, Total Sugar (g) 11, Fiber (g) 6, Protein (g) 44, Vitamin C (DV%) 32, Calcium (DV%) 7, Iron (DV%) 25, Percent Daily Values are based on a 2,000 calorie diet
Snow Flake Cocoa
Snow Flake Cocoa
From http://allrecipes.com/recipe/snow-flake-cocoa/detail.aspx
"This is an easy and delicious cocoa you can make in your slow cooker. It is great for Christmas parties!"
Prep Time: 5 Min
Cook Time: 2 Hrs 30 Min
Ready In: 2 Hrs 35 Min
Ingredients
2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 ounce) package white chocolate chips
Garnish:
Whipped cream
Candy canes (optional)
Directions
1.Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2.Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.
Nutritional Information
Amount Per Serving Calories: 433 | Total Fat: 32.5g | Cholesterol: 84mg
It needs the whipped cream. A little nutmeg sprinkled on top is nice, too. You can also crush up the candy canes until they are fine and then sprinkle them on top. For a little more than a serving, try below:
1/4 C. whipping cream
3/4 C. milk
1/8 tsp. vanilla
1.5 oz. white chocolate chips
From http://allrecipes.com/recipe/snow-flake-cocoa/detail.aspx
"This is an easy and delicious cocoa you can make in your slow cooker. It is great for Christmas parties!"
Prep Time: 5 Min
Cook Time: 2 Hrs 30 Min
Ready In: 2 Hrs 35 Min
Ingredients
2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 ounce) package white chocolate chips
Garnish:
Whipped cream
Candy canes (optional)
Directions
1.Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2.Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.
Nutritional Information
Amount Per Serving Calories: 433 | Total Fat: 32.5g | Cholesterol: 84mg
It needs the whipped cream. A little nutmeg sprinkled on top is nice, too. You can also crush up the candy canes until they are fine and then sprinkle them on top. For a little more than a serving, try below:
1/4 C. whipping cream
3/4 C. milk
1/8 tsp. vanilla
1.5 oz. white chocolate chips
Pecan Pie
Pecan Pie
From http://simplyrecipes.com/recipes/pecan_pie/
Most pecan pie recipes I've found call for 2 cups of sugar - one cup of corn syrup plus one cup of either granulated or brown sugar - which results in pies so sweet they can give you a sugar headache after a couple of bites. This pecan pie recipe has less sugar than most, but the molasses, butter and vanilla bring out the wonderful flavor of the pecans. As with any nut used in cooking, use only the freshest of pecans.
Ingredients
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
Method
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3 Remove from oven and let cool completely.
Serves 8.
From http://simplyrecipes.com/recipes/pecan_pie/
Most pecan pie recipes I've found call for 2 cups of sugar - one cup of corn syrup plus one cup of either granulated or brown sugar - which results in pies so sweet they can give you a sugar headache after a couple of bites. This pecan pie recipe has less sugar than most, but the molasses, butter and vanilla bring out the wonderful flavor of the pecans. As with any nut used in cooking, use only the freshest of pecans.
Ingredients
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
Method
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3 Remove from oven and let cool completely.
Serves 8.
Italian Meatballs
Italian Meatballs
From http://southernfood.about.com/od/meatballs/r/blbb628.htm?p=1
Ingredients:
•1 lb lean ground beef or sausage
•1/2 cup Italian bread crumbs
•1/3 cup water (more or less) or 1 egg
•1/4 cup grated Parmesan cheese
•1 medium onion
•garlic
•salt
•pepper
Preparation:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.
Shared by MARIALISA
Added 1 small spoon of Stevia with hot sausage
From http://southernfood.about.com/od/meatballs/r/blbb628.htm?p=1
Ingredients:
•1 lb lean ground beef or sausage
•1/2 cup Italian bread crumbs
•1/3 cup water (more or less) or 1 egg
•1/4 cup grated Parmesan cheese
•1 medium onion
•garlic
•salt
•pepper
Preparation:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.
Shared by MARIALISA
Added 1 small spoon of Stevia with hot sausage
Baked French Fries
Baked French Fries
The boys LOVE this, and so do I
From http://allrecipes.com/recipe/baked-french-fries-i/Detail.aspx
Prep Time: 5 Min
Cook Time: 45 Min
Ready In: 50 Min
Ingredients
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3.Bake for 45 minutes in preheated oven.
Nutritional Information
Amount Per Serving Calories: 358 | Total Fat: 14.1g | Cholesterol: 0mg
The boys LOVE this, and so do I
From http://allrecipes.com/recipe/baked-french-fries-i/Detail.aspx
Prep Time: 5 Min
Cook Time: 45 Min
Ready In: 50 Min
Ingredients
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3.Bake for 45 minutes in preheated oven.
Nutritional Information
Amount Per Serving Calories: 358 | Total Fat: 14.1g | Cholesterol: 0mg
Vegetarian Hoppin John Recipe
Vegetarian Hoppin John Recipe
Edited From http://www.grouprecipes.com/44137/vegetarian-hoppin-john.html
I made this for the family New Year's 2010. I modified the recipe some to our liking. The whole family loved it! The boys were wanting more.
Ingredients
•(NOTE: Overnight soaking time is NOT included in the prep time.)
•1 pound dry black-eyed peas
•1 bay leaf
•1 teaspoon oregano
•1/2 teaspoon thyme
•1 teaspoon basil
3/4 tsp. Cumin
•Cayenne pepper
•3/4 tsp. salt
•Black pepper, freshly ground
•2 tablespoons extra-virgin olive oil
•2 onions, chopped, and some extra for garnish
•1 yellow pepper, cored, seeded and chopped
•2 celery stalks, chopped
•4 or 5 garlic cloves, minced
•1 can (28 ounces) tomatoes or tomato sauce
•2 1/2 cups COOKED brown rice
Directions
1.Rinse and clean the peas, then soak in fresh cold water overnight. In the morning, drain and rinse the beans. Put them into a heavy soup pot and cover with more fresh cold water.
2.Bring this to a boil and add the seasonings. Lower the heat, cover, and simmer for 2 to 3 hours, checking often, to add more water if needed.
3.In a medium skillet, heat the oil and saute the 2 chopped red onions for 3 minutes. Add the yellow pepper, celery and garlic, and saute until tender.
4.When the peas are done, add the sauteed vegetables, tomatoes and cooked rice. Stir together well and heat through for another 5 to 10 minutes.
5.Adjust the seasonings.
6.Serve garnished with more chopped red onion, and hot sauce if you like. This is great with cornbread.
Edited From http://www.grouprecipes.com/44137/vegetarian-hoppin-john.html
I made this for the family New Year's 2010. I modified the recipe some to our liking. The whole family loved it! The boys were wanting more.
Ingredients
•(NOTE: Overnight soaking time is NOT included in the prep time.)
•1 pound dry black-eyed peas
•1 bay leaf
•1 teaspoon oregano
•1/2 teaspoon thyme
•1 teaspoon basil
3/4 tsp. Cumin
•Cayenne pepper
•3/4 tsp. salt
•Black pepper, freshly ground
•2 tablespoons extra-virgin olive oil
•2 onions, chopped, and some extra for garnish
•1 yellow pepper, cored, seeded and chopped
•2 celery stalks, chopped
•4 or 5 garlic cloves, minced
•1 can (28 ounces) tomatoes or tomato sauce
•2 1/2 cups COOKED brown rice
Directions
1.Rinse and clean the peas, then soak in fresh cold water overnight. In the morning, drain and rinse the beans. Put them into a heavy soup pot and cover with more fresh cold water.
2.Bring this to a boil and add the seasonings. Lower the heat, cover, and simmer for 2 to 3 hours, checking often, to add more water if needed.
3.In a medium skillet, heat the oil and saute the 2 chopped red onions for 3 minutes. Add the yellow pepper, celery and garlic, and saute until tender.
4.When the peas are done, add the sauteed vegetables, tomatoes and cooked rice. Stir together well and heat through for another 5 to 10 minutes.
5.Adjust the seasonings.
6.Serve garnished with more chopped red onion, and hot sauce if you like. This is great with cornbread.
Kathy's Hearty Minestrone
Kathy's Hearty Minestrone
This was given to us by Charlie's Mom from a recipe in a cookbook she found. This is delicious! The whole family liked it. The heading says, "Here's another recipe for you, and it might just be the best minestrone soup on the planet. Don't let the number of ingredients intimidate you - almost everything is in a can. If you can find the courage to make this once, it is going to be one of your favorite recipes. It makes a big enough pot of soup that you'll be able to eat ten or twelve bowls of it. Don't leave out the fennel seeds, even if you've never heard of fennel. Fennel is what makes this recipe so good."
1 pound Polish sausage (hot or mild)
2 Tbsp. olive oil
1 lg. onion, chopped
4 large cloves garlic, chopped
4 (14-oz.) cans chicken broth
1 (28 oz.) can diced tomatoes
1 (10 oz.) box chopped frozen spinach (make sure it's chopped!)
1 1/2 C. sliced carrots
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. fennel seeds
1/2 tsp. red pepper flakes
1 (19 oz.) can red beans
1 C. small dried pasta (shells if you can find them)
1 (10 oz.) package frozen cut green beans
Grated Parmesan cheese, for topping
Pierce the skins of the sausages with a fork; place them in a saucepan and cover with water. Bring to a boil, then cover and let simmer for 15 minutes or until cooked. Drain the liquid into a separate bowl. When the sausages are cool enough to touch, cut them into small slices.
In a large pot over medium-high heat, lightly brown the sausage slices in hot olive oil. Add the onions and the garlic, and cook until the onions are softened. Add the chicken broth, diced tomatoes (including liquid), frozen spinach, carrots, basil, oregano, fennel seeds, and red pepper flakes. Bring mixture to a boil; reduce the heat and let it simmer, covered, for 10 minutes, or until the vegetables are almost tender.
Add the red beans (including liquid), the pasta, and the frozen beans. Let mixture simmer 5 to 7 minutes more, or until the pasta is tender but firm. Season the soup to taste. (It can be thinned with additional chicken broth or with the water from boiling the sausages, if necessary). Serve topped with grated Parmesan cheese.
Serves 10 to 12.
About 15 grams protein per serving?
This was given to us by Charlie's Mom from a recipe in a cookbook she found. This is delicious! The whole family liked it. The heading says, "Here's another recipe for you, and it might just be the best minestrone soup on the planet. Don't let the number of ingredients intimidate you - almost everything is in a can. If you can find the courage to make this once, it is going to be one of your favorite recipes. It makes a big enough pot of soup that you'll be able to eat ten or twelve bowls of it. Don't leave out the fennel seeds, even if you've never heard of fennel. Fennel is what makes this recipe so good."
1 pound Polish sausage (hot or mild)
2 Tbsp. olive oil
1 lg. onion, chopped
4 large cloves garlic, chopped
4 (14-oz.) cans chicken broth
1 (28 oz.) can diced tomatoes
1 (10 oz.) box chopped frozen spinach (make sure it's chopped!)
1 1/2 C. sliced carrots
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. fennel seeds
1/2 tsp. red pepper flakes
1 (19 oz.) can red beans
1 C. small dried pasta (shells if you can find them)
1 (10 oz.) package frozen cut green beans
Grated Parmesan cheese, for topping
Pierce the skins of the sausages with a fork; place them in a saucepan and cover with water. Bring to a boil, then cover and let simmer for 15 minutes or until cooked. Drain the liquid into a separate bowl. When the sausages are cool enough to touch, cut them into small slices.
In a large pot over medium-high heat, lightly brown the sausage slices in hot olive oil. Add the onions and the garlic, and cook until the onions are softened. Add the chicken broth, diced tomatoes (including liquid), frozen spinach, carrots, basil, oregano, fennel seeds, and red pepper flakes. Bring mixture to a boil; reduce the heat and let it simmer, covered, for 10 minutes, or until the vegetables are almost tender.
Add the red beans (including liquid), the pasta, and the frozen beans. Let mixture simmer 5 to 7 minutes more, or until the pasta is tender but firm. Season the soup to taste. (It can be thinned with additional chicken broth or with the water from boiling the sausages, if necessary). Serve topped with grated Parmesan cheese.
Serves 10 to 12.
About 15 grams protein per serving?
Best Ever Egg Salad
Best Ever Egg Salad
Ingredients:
6 large hardboiled eggs, peeled and coarsely chopped
3 tablespoons celery, finely chopped
1 tablespoon red onion, finely chopped
1 tablespoon parsley, chopped
2 tablespoons pimento-stuffed green olives, chopped (optional)
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Procedure:
Combine chopped eggs, celery, online, parsley and olives in a bowl. Mix in mayonnaise and mustard. Season with salt and pepper.
TIP: Add bacon to your egg salad sandwich for a savory twist.
Ingredients:
6 large hardboiled eggs, peeled and coarsely chopped
3 tablespoons celery, finely chopped
1 tablespoon red onion, finely chopped
1 tablespoon parsley, chopped
2 tablespoons pimento-stuffed green olives, chopped (optional)
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Procedure:
Combine chopped eggs, celery, online, parsley and olives in a bowl. Mix in mayonnaise and mustard. Season with salt and pepper.
TIP: Add bacon to your egg salad sandwich for a savory twist.
Sweet and Sour Beef-Cabbage Soup
Sweet and Sour Beef-Cabbage Soup
From http://www.eatingwell.com/recipes/sweet_sour_beef_cabbage_soup.html
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.
6 servings, about 1 3/4 cups each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1 tablespoon oil
1 pound lean (90% or leaner) ground beef (or ground turkey)
1 1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes (or tomato sauce)
1 1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy, or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
Preparation
1.Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
2.Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Nutrition
Per serving: 250 calories; 10 g fat (3 g sat, 5 g mono); 54 mg cholesterol; 20 g carbohydrates; 20 g protein; 4 g fiber; 705 mg sodium; 717 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv).
1 Carbohydrate Serving
Exchanges: 2 1/2 vegetable, 2 lean meat, 1/2 fat
From http://www.eatingwell.com/recipes/sweet_sour_beef_cabbage_soup.html
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.
6 servings, about 1 3/4 cups each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1 tablespoon oil
1 pound lean (90% or leaner) ground beef (or ground turkey)
1 1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes (or tomato sauce)
1 1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy, or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
Preparation
1.Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
2.Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Nutrition
Per serving: 250 calories; 10 g fat (3 g sat, 5 g mono); 54 mg cholesterol; 20 g carbohydrates; 20 g protein; 4 g fiber; 705 mg sodium; 717 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv).
1 Carbohydrate Serving
Exchanges: 2 1/2 vegetable, 2 lean meat, 1/2 fat
Quick Whole Wheat Rolls
Quick Whole Wheat Rolls
8 C. Whole Wheat Flour
2 2/3 Tbsp. yeast
½ C. honey (or sugar)
½ C. oil
2 tsp. salt
3 1/3 C. water (almost too hot to the touch but not quite)
Knead together for 5 minutes (in machine). Let rise for 5 minutes. Use an oiled 1/3 measuring cup to scoop out the dough into rolls. Place on lightly greased sheet. If you have a hamburger press, you can press them. If not, just press on them to your liking. Turn the oven on and let the rolls rise as oven is heating. Bake at 400° for 10-13 minutes.
8 C. Whole Wheat Flour
2 2/3 Tbsp. yeast
½ C. honey (or sugar)
½ C. oil
2 tsp. salt
3 1/3 C. water (almost too hot to the touch but not quite)
Knead together for 5 minutes (in machine). Let rise for 5 minutes. Use an oiled 1/3 measuring cup to scoop out the dough into rolls. Place on lightly greased sheet. If you have a hamburger press, you can press them. If not, just press on them to your liking. Turn the oven on and let the rolls rise as oven is heating. Bake at 400° for 10-13 minutes.
McDonald's Big Mac
From http://www.stuffucanuse.com/Macdonald%20recipies.htm
The Big Mac
BIG MAC™ Special Sauce
Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, French salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish Good without any relish in it, too
2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™
Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels. (toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.
On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top
For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld"
4...Microwave, still wrapped, 15 seconds on high
The Big Mac
BIG MAC™ Special Sauce
Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, French salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish Good without any relish in it, too
2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™
Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels. (toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.
On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top
For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld"
4...Microwave, still wrapped, 15 seconds on high
Tuesday, April 13, 2010
Spicy Black Bean Soup
Spicy Black Bean Soup
Adapted by Laura Cannon from Taste of Home
12 ServingsPrep: 25 min. Cook: 40 min.
Ingredients
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced or 1/2 tsp. Sambal
2 tablespoons Crisco® Pure Olive Oil (didn't use any, used water from frozen pepper)
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
4 cups vegetable or chicken broth
1 can (14-1/2 ounces) Tomato Sauce
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream or plain yogurt (optional)
1 -2 cups shredded cheddar cheese
Directions
Saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro and cheese; cook 5 minutes longer. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream (optional).
Yield: 12 servings (3/4 cup each).
Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g protein.
Adapted by Laura Cannon from Taste of Home
12 ServingsPrep: 25 min. Cook: 40 min.
Ingredients
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced or 1/2 tsp. Sambal
2 tablespoons Crisco® Pure Olive Oil (didn't use any, used water from frozen pepper)
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
4 cups vegetable or chicken broth
1 can (14-1/2 ounces) Tomato Sauce
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream or plain yogurt (optional)
1 -2 cups shredded cheddar cheese
Directions
Saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro and cheese; cook 5 minutes longer. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream (optional).
Yield: 12 servings (3/4 cup each).
Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g protein.
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