Apple Bread

Apple Bread
From http://www.birthingnaturally.net/nutrition/recipes/abread.html
Seth had asked me to make this again.

Ingredients

1/2 cup butter
1 cup sugar
2 cup flour
1/2 tsp salt
2 eggs, beaten
1 tsp vanilla
2 Tbs milk
1/4 tsp vinegar
1 tsp baking powder
2 cup chopped apples
Optional Topping (mix together):
2 Tbs melted butter
2 Tbs flour
3 Tbs sugar
1 tsp cinnamon

Procedure

1. Mix first six ingredients. Add milk, vinegar, baking powder and mix well. Fold in chopped apples.
2. Pour into a greased loaf pan and top with the mixed topping mixture.
3. Bake at 350 for 60 minutes.

Serves 12. Per Serving: Calories 235; Calories from fat 78(33%); Fat 9g; Carbohydrates 36g; Sugar 19g; Fiber 1g; Protein 6g

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.

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.

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.

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

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.

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.

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).

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.

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.

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

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

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.

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?

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.

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

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.

Impossible Pumpkin Pie

3/4 C. Sugar (or honey)
1/2 C. Bisquick
2 Tbsp. butter
12 oz. evaporated milk
2 eggs
16 oz. pumpkin
2 1/2 tsp. pumpkin pie spice (ratio: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
2 tsp. vanilla

Grease pie plate. Beat all ingredients until smooth. Pour into pan. Bake until knife comes out clean. Cool. Garnish with whipped cream.

Bake 376ºF 45-50 minutes in oven.

As an alternative, it could be baked in the microwave. Cook 7 minutes, stir, cook 7 more minutes. (more than that if cooled some and still too wet) I didn't stir because it messes up the smooth look of the pie... but I did have to go another 7 minutes and then let it cool. It was perfect (minus a few cracks)! :)

Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal

1 1/2 C. Apple Juice
1 1/2 C. Water
1 1/2 C. Oats
1 C. Milk Powder (optional)
3/4 tsp. Cinnamon (or leave out if using dried cinnamon apple)
1/2 tsp. Salt
Handful of dried apples (or regular cut up apples would work, too)
1 C. Applesauce

Bring the water to a boil in a saucepan and while waiting mix everything except applesauce.

When it is boiling briskly, gradually stir in the oatmeal mixture. Boil this for 5 minutes.

Remove pan from the heat, cover, and allow it to stand for 5-10 minutes. Stir in the applesauce right before serving.

Makes 2-4 servings.

Tator Tot Casserole

Tator Tot Casserole

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼ tsp. pepper

2 14 ½ oz. cans green beans, drained

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tator tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.