Apple Dumplings
2 cans Pillsbury Crescent Rolls
4 apples
-Separate each triangular piece of dough into two triangular pieces.
-Peel and core apples, cut each apple into 8 slices
-Wrap each slice of apple with a piece of dough
-Place in a 9x13 inch pan
In a sauce pan melt:
2 tablespoons water
2 cups sugar
1 stick butter
1 tsp. cinnamon
-Drizzle over apple rolls
-Pour Mountain Dew (12 oz.) over the apples
-Bake at 350 degrees for 35 minutes
submitted by: Jodi Sparks
Tuesday, October 27, 2009
Friday, October 16, 2009
Apple Berry Cake
Apple Berry Cake
3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cup sour cream
1 1/2 tsp vanilla
1 tsp ground cardamom
2 cups apples, peeled and chopped
1 cup blueberries or huckleberries
1/2 cup brown sugar
Cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each. Sift together flour, baking powder, salt, and baking soda. Add to creamed mixture alternating with sour cream. Stir in vanilla and cardamom. Fold in the chopped apples. Pour half the batter into a well-greased 13x9x2 pan. Cover with berries and sprinke with brown sugar. Top with remaining batter.
Bake at 325° for 40-50 minutes or until cake tests done. Cool.
submitted by: Sharon Metzger
3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cup sour cream
1 1/2 tsp vanilla
1 tsp ground cardamom
2 cups apples, peeled and chopped
1 cup blueberries or huckleberries
1/2 cup brown sugar
Cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each. Sift together flour, baking powder, salt, and baking soda. Add to creamed mixture alternating with sour cream. Stir in vanilla and cardamom. Fold in the chopped apples. Pour half the batter into a well-greased 13x9x2 pan. Cover with berries and sprinke with brown sugar. Top with remaining batter.
Bake at 325° for 40-50 minutes or until cake tests done. Cool.
submitted by: Sharon Metzger
Pork with Apples
Pork with Apples
2 large apples, peeled and sliced
1/4 cup pineapple, peach or pear juice
1/4 cup honey
1 Tbsp lemon juice
dash ground ginger
4 pork chops 1/2" thick
salt and pepper
2 tsp cornstarch
Combine apples, pineapple juice, honey, lemon juice and ginger. Brown pork (in oil) on both sides and sprinkle with salt and pepper. Pour apple mixture over pork and bring to a simmer - cook covered 3 to 4 minutes or until meat juices run clear. With slotted spoon, remove pork and apples from pan and keep warm. Dissolve cornstarch in a couple Tbsp cold water and add to pan juices. Cook until thickened.
Pour sauce over pork and apples and serve.
submitted by: Saralynn Jensen
2 large apples, peeled and sliced
1/4 cup pineapple, peach or pear juice
1/4 cup honey
1 Tbsp lemon juice
dash ground ginger
4 pork chops 1/2" thick
salt and pepper
2 tsp cornstarch
Combine apples, pineapple juice, honey, lemon juice and ginger. Brown pork (in oil) on both sides and sprinkle with salt and pepper. Pour apple mixture over pork and bring to a simmer - cook covered 3 to 4 minutes or until meat juices run clear. With slotted spoon, remove pork and apples from pan and keep warm. Dissolve cornstarch in a couple Tbsp cold water and add to pan juices. Cook until thickened.
Pour sauce over pork and apples and serve.
submitted by: Saralynn Jensen
Popovers
Popovers
1 1/2 cups milk, room temperature
1 1/2 cups flour
3 eggs, room temperature
1/2 tsp salt
Mix all ingredients in blender for 1 to 2 minutes. Pour into well-greased muffin tins. Bake at 450 F for 20 to 25 minutes. Serve with maple syrup.
Variation: Add a little parmesan cheese and herbs for a savory side dish.
submitted by: Saralynn Jensen
1 1/2 cups milk, room temperature
1 1/2 cups flour
3 eggs, room temperature
1/2 tsp salt
Mix all ingredients in blender for 1 to 2 minutes. Pour into well-greased muffin tins. Bake at 450 F for 20 to 25 minutes. Serve with maple syrup.
Variation: Add a little parmesan cheese and herbs for a savory side dish.
submitted by: Saralynn Jensen
Granola
Granola
8+ cups rolled oats
2 Tbsp cinnamon
1 cup wheat germ or crushed bran or corn flakes
1 cup coconut
1/2 cup chopped pecans or other nuts, optional
1 cup sesame seeds or sunflower seeds
1 cup honey
1 cup oil
2 tsp vanilla
2 1/2 cups dried fruit (raisins, craisins, pineapple, dates) In a very large bowl combine oats, cinnamon, flakes, coconut, nuts and seeds. In small saucepan heat oil and honey until very runny. Take off heat and add vanilla. Pour over dry ingredients. Stir until well coated. Spread on greased cookie sheets with rims. Bake at 350 F for about 30 minutes or until honey and oil are absorbed and granola is toasty brown. Stir once or twice while baking. Cool in pans and stir once or twice while cooling. When cool, stir in dried fruit in a large bowl. Store in airtight container.
submitted by: Saralynn Jensen
8+ cups rolled oats
2 Tbsp cinnamon
1 cup wheat germ or crushed bran or corn flakes
1 cup coconut
1/2 cup chopped pecans or other nuts, optional
1 cup sesame seeds or sunflower seeds
1 cup honey
1 cup oil
2 tsp vanilla
2 1/2 cups dried fruit (raisins, craisins, pineapple, dates) In a very large bowl combine oats, cinnamon, flakes, coconut, nuts and seeds. In small saucepan heat oil and honey until very runny. Take off heat and add vanilla. Pour over dry ingredients. Stir until well coated. Spread on greased cookie sheets with rims. Bake at 350 F for about 30 minutes or until honey and oil are absorbed and granola is toasty brown. Stir once or twice while baking. Cool in pans and stir once or twice while cooling. When cool, stir in dried fruit in a large bowl. Store in airtight container.
submitted by: Saralynn Jensen
Wednesday, October 14, 2009
Peanut Butter Apple Dip
Peanut Butter Apple Dip
4 oz. cream cheese, softened
3/4 cup peanut butter
1/2 packed brown sugar
1/4 cup milk
apples, cut into wedges
In a mixing bowl, combine the first four ingredients; mix well. Add more milk if needed to make it creamy. Add more peanut butter for more peanut butter flavor. Serve with apples. Store in refrigerator.
submitted by: Carrie Brady
4 oz. cream cheese, softened
3/4 cup peanut butter
1/2 packed brown sugar
1/4 cup milk
apples, cut into wedges
In a mixing bowl, combine the first four ingredients; mix well. Add more milk if needed to make it creamy. Add more peanut butter for more peanut butter flavor. Serve with apples. Store in refrigerator.
submitted by: Carrie Brady
Strawberry-Rhubarb Cobbler
Strawberry-Rhubarb Cobbler
2 lb rhubarb, chopped small (about 4 to 5 cups?)
2 cups strawberries, chopped
3/4 cup + 1 Tbsp white sugar
1/3 cup flour
1/2 tsp cinnamon
1 cup brown sugar
1/2 cup old fashioned oats
3/4 cup chopped pecans, optional
1 cup flour
1/2 cup butter, melted
Stir together rhubarb, strawberries, white sugar, 1/3 cup flour and cinnamon. Pour in a greased, 3-quart baking dish.
Combine brown sugar, oats, nuts, 1 cup flour and butter. Sprinkle over fruit mixture.
Bake at 375 for 30 to 45 minutes or until the top is browned.
submitted by: Saralynn Jensen
2 lb rhubarb, chopped small (about 4 to 5 cups?)
2 cups strawberries, chopped
3/4 cup + 1 Tbsp white sugar
1/3 cup flour
1/2 tsp cinnamon
1 cup brown sugar
1/2 cup old fashioned oats
3/4 cup chopped pecans, optional
1 cup flour
1/2 cup butter, melted
Stir together rhubarb, strawberries, white sugar, 1/3 cup flour and cinnamon. Pour in a greased, 3-quart baking dish.
Combine brown sugar, oats, nuts, 1 cup flour and butter. Sprinkle over fruit mixture.
Bake at 375 for 30 to 45 minutes or until the top is browned.
submitted by: Saralynn Jensen
Spaghetti with Tomato-Apple Sauce
Spaghetti with Tomato-Apple Sauce
Spaghetti alle Mele
Serves 6
From the forthcoming cookbook, “Lidia Cooks from the Heart of Italy,” published by Knopf and due out in bookstores October 20th, 2009. To pre-order, click here.
……………………………………………………………..
3 cups (one 28- ounce can) canned Italian plum tomatoes, preferably San Marzano
6 tablespoons extra- virgin olive oil
2 large stalks celery, cut in ¼- inch dice (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 teaspoon kosher salt
1 pound tart, firm apples, such as Granny Smith
1 pound spaghetti
1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
Recommended equipment: A food processor or blender; a heavy- bottomed skillet or sauté pan, 12- inch diameter or larger; a large pot, 8- quart capacity, for cooking the pasta
Pour the canned tomatoes into the food processor or blender, and purée until smooth.
Pour 4 tablespoons of the olive oil into the skillet, set it over medium heat, and strew the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
Stir in the puréed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds.
Shred them, using the coarse holes of the shredder or grater.
When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender.
Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente. Lift the spaghetti from the water, let drain for a moment, and drop it into the warm sauce. (Reheat, if necessary.)
Toss pasta with sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Drizzle over it the remaining olive oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.
submitted by: Carmen Sivers
Spaghetti alle Mele
Serves 6
From the forthcoming cookbook, “Lidia Cooks from the Heart of Italy,” published by Knopf and due out in bookstores October 20th, 2009. To pre-order, click here.
……………………………………………………………..
3 cups (one 28- ounce can) canned Italian plum tomatoes, preferably San Marzano
6 tablespoons extra- virgin olive oil
2 large stalks celery, cut in ¼- inch dice (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 teaspoon kosher salt
1 pound tart, firm apples, such as Granny Smith
1 pound spaghetti
1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
Recommended equipment: A food processor or blender; a heavy- bottomed skillet or sauté pan, 12- inch diameter or larger; a large pot, 8- quart capacity, for cooking the pasta
Pour the canned tomatoes into the food processor or blender, and purée until smooth.
Pour 4 tablespoons of the olive oil into the skillet, set it over medium heat, and strew the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
Stir in the puréed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds.
Shred them, using the coarse holes of the shredder or grater.
When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender.
Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente. Lift the spaghetti from the water, let drain for a moment, and drop it into the warm sauce. (Reheat, if necessary.)
Toss pasta with sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Drizzle over it the remaining olive oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.
submitted by: Carmen Sivers
Thursday, September 10, 2009
Roasted Chick Peas
Roasted Chick Peas (Gorbanzo beans)
Spicy chick peas are great as a substitute for croutons – they are crunchy, spicy, and add a fat free protein to your salad
1lb of dry chick peas
Spices
Oil spray
Soak overnight or quick soak (bring to a boil, turn off heat, and soak for 2 hours) the chick peas
Rinse, fill with fresh water and cook the chick peas for 1 hour
Rinse and drain
(you can also use two large cans of chick peas – just drain and rinse well)
Set the chick peas on paper towels to dry completely
Preheat oven to 375
Put chick peas on a cookie sheet or a jelly roll pan
Spray with oil
Generously sprinkle with spices (I use curry powder, cumin, chili powder, salt, hot pepper, regular pepper, turmeric, and crushed rosemary)
With a spoon, stir the chick peas so that they are all even coated
Spray with oil again
Cook in the oven, gently shaking the pan every 20 minutes
After 1 hour, shake every 5 minutes until they are done – usually lightly burned on the sides of the pan, and completely crunchy in the middle of the pan
Warning: if you do not cook them to complete crunch, they will mold
Store in an air tight container
submitted by: Ellen Drommond
Spicy chick peas are great as a substitute for croutons – they are crunchy, spicy, and add a fat free protein to your salad
1lb of dry chick peas
Spices
Oil spray
Soak overnight or quick soak (bring to a boil, turn off heat, and soak for 2 hours) the chick peas
Rinse, fill with fresh water and cook the chick peas for 1 hour
Rinse and drain
(you can also use two large cans of chick peas – just drain and rinse well)
Set the chick peas on paper towels to dry completely
Preheat oven to 375
Put chick peas on a cookie sheet or a jelly roll pan
Spray with oil
Generously sprinkle with spices (I use curry powder, cumin, chili powder, salt, hot pepper, regular pepper, turmeric, and crushed rosemary)
With a spoon, stir the chick peas so that they are all even coated
Spray with oil again
Cook in the oven, gently shaking the pan every 20 minutes
After 1 hour, shake every 5 minutes until they are done – usually lightly burned on the sides of the pan, and completely crunchy in the middle of the pan
Warning: if you do not cook them to complete crunch, they will mold
Store in an air tight container
submitted by: Ellen Drommond
Wednesday, September 9, 2009
Texas trail beef macaroni
Texas trail beef macaroni
1 lb lean ground hamburger
1 c chopped onion
2 garlic cloves, minced
1 qt beef stock (4 cups)
29 oz canned crushed tomatoes
1/2 c water, as needed
2 tsp Worcestershire sauce
2 tsp chili powder
1/2 tsp dried basil
4 c whole-wheat macaroni, uncooked
FF sour cream, for topping
FF or soy cheddar cheese, for topping
Tabasco (optional, to spice it up)
In a large stockpot, brown beef with onions. Add all remaining ingredients. Bring to a boil; cover, and cook 10 minutes, until macaroni is tender. Top with sour cream, cheddar, and/or Tabasco.
Serves 8
submitted by: Ellen Drommond
1 lb lean ground hamburger
1 c chopped onion
2 garlic cloves, minced
1 qt beef stock (4 cups)
29 oz canned crushed tomatoes
1/2 c water, as needed
2 tsp Worcestershire sauce
2 tsp chili powder
1/2 tsp dried basil
4 c whole-wheat macaroni, uncooked
FF sour cream, for topping
FF or soy cheddar cheese, for topping
Tabasco (optional, to spice it up)
In a large stockpot, brown beef with onions. Add all remaining ingredients. Bring to a boil; cover, and cook 10 minutes, until macaroni is tender. Top with sour cream, cheddar, and/or Tabasco.
Serves 8
submitted by: Ellen Drommond
Tamale Pie
Tamale Pie
Put in casserole dish at 350 degrees until cornmeal mixture is no longer runny......maybe 35-45 minutes
Ingredients:
1 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef
1 large onion
3tbsp chili powder
1tbsp cumin
2 tbsp Salt
Dash of hot pepper
16 ounces canned diced or crushed tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese
Directions:
1. Dice and brown the onions in oil spray
2. Add beef and brown it
3. In a large mixing bowl, combine cornmeal, milk and egg.
4. Stir in meat, seasonings, tomatoes, and corn until well blended. Pour into casserole dish and put in oven.
When firm sprinkle with cheese. Cook another 5 minutes until cheese is melted. (Can also top with FF sour cream if desired).
*NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes. Can also add a can of rinsed black beans.
submitted by: Ellen Drommond
Put in casserole dish at 350 degrees until cornmeal mixture is no longer runny......maybe 35-45 minutes
Ingredients:
1 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef
1 large onion
3tbsp chili powder
1tbsp cumin
2 tbsp Salt
Dash of hot pepper
16 ounces canned diced or crushed tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese
Directions:
1. Dice and brown the onions in oil spray
2. Add beef and brown it
3. In a large mixing bowl, combine cornmeal, milk and egg.
4. Stir in meat, seasonings, tomatoes, and corn until well blended. Pour into casserole dish and put in oven.
When firm sprinkle with cheese. Cook another 5 minutes until cheese is melted. (Can also top with FF sour cream if desired).
*NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes. Can also add a can of rinsed black beans.
submitted by: Ellen Drommond
Mexican Polenta
Mexican Polenta
1 medium onion, chopped
1 medium green sweet pepper, chopped
3 cloves of garlic, minced
1 tab. olive oil
1 lb. lean uncooked ground turkey or beef
3 tabsp. chili powder
1 tabsp. cumin
1/4 teas. ground red pepper
1 (15) oz. can black beans, rinsed and drained
1 (14-1/2) oz. can diced tomatoes, undrained
1 cup bottled salsa
2 lbs. polenta, I make my own (3 1/2 cups of water mixed with 1 1/4 cup cornmeal and 1 teasp salt) bring to boil and stir constantly for 5 minutes. Makes 2 lbs.
2 cups shredded soysation soy cheese (Trader Joes)
2/3 cup fresh chopped tomato
1/4 cup snipped fresh cilantro
Preheat oven to 375. In a 12 inch skillet or wok, cook onion, sweet green pepper, and garlic in 1 tab. oil for about 8 minutes. Add turkey (or beef), chili powder, cumin, and red pepper. Cook until turkey is not longer pink, stirring to break up the meat. Add the beans, undrained canned tomatoes, and salsa. Bring to boiling, reduce heat. Simmer gently, uncovered for 15 minutes more.
Meanwile, pam spray a 9x12 baking dish. Slice and press 1 lb of polenta into bottom of casserole. Top with 1/2 of cheese, place meat mixture on top of cheese. Slice and place remaining lb. of polenta on top of cheese and place remaining cheese on top of polenta. Sprinkle chopped tomatoes on top of cheese. Bake for 35 min. or until bubbly. Sprinkle with cilantro. Let stand for 15 minutes before serving.
You can use premade polenta (sold in rolls) or you can make your own the night before (I always make my own, it’s cheaper and better):
Boil 8 cups of water, reduce heat to low
Stirring or beating continuously with a wisk, add 3 cups of Corn Meal (yellow)
When the mixture is really thick, mix with a wooden spoon and add a can of corn
Pour ½ mixture into the casserole dish, and the other ½ into a container (you will use the second ½ for the top, and you can just slice it and put it on top)
Refrigerate the polenta a few hours or overnight.
submitted by: Ellen Drommond
1 medium onion, chopped
1 medium green sweet pepper, chopped
3 cloves of garlic, minced
1 tab. olive oil
1 lb. lean uncooked ground turkey or beef
3 tabsp. chili powder
1 tabsp. cumin
1/4 teas. ground red pepper
1 (15) oz. can black beans, rinsed and drained
1 (14-1/2) oz. can diced tomatoes, undrained
1 cup bottled salsa
2 lbs. polenta, I make my own (3 1/2 cups of water mixed with 1 1/4 cup cornmeal and 1 teasp salt) bring to boil and stir constantly for 5 minutes. Makes 2 lbs.
2 cups shredded soysation soy cheese (Trader Joes)
2/3 cup fresh chopped tomato
1/4 cup snipped fresh cilantro
Preheat oven to 375. In a 12 inch skillet or wok, cook onion, sweet green pepper, and garlic in 1 tab. oil for about 8 minutes. Add turkey (or beef), chili powder, cumin, and red pepper. Cook until turkey is not longer pink, stirring to break up the meat. Add the beans, undrained canned tomatoes, and salsa. Bring to boiling, reduce heat. Simmer gently, uncovered for 15 minutes more.
Meanwile, pam spray a 9x12 baking dish. Slice and press 1 lb of polenta into bottom of casserole. Top with 1/2 of cheese, place meat mixture on top of cheese. Slice and place remaining lb. of polenta on top of cheese and place remaining cheese on top of polenta. Sprinkle chopped tomatoes on top of cheese. Bake for 35 min. or until bubbly. Sprinkle with cilantro. Let stand for 15 minutes before serving.
You can use premade polenta (sold in rolls) or you can make your own the night before (I always make my own, it’s cheaper and better):
Boil 8 cups of water, reduce heat to low
Stirring or beating continuously with a wisk, add 3 cups of Corn Meal (yellow)
When the mixture is really thick, mix with a wooden spoon and add a can of corn
Pour ½ mixture into the casserole dish, and the other ½ into a container (you will use the second ½ for the top, and you can just slice it and put it on top)
Refrigerate the polenta a few hours or overnight.
submitted by: Ellen Drommond
Curried Crockpot lentils with spinach
Curried Crockpot lentils with spinach
Ingredients:
* 1 1/2 teaspoon curry powder
* 1/2 teaspoon ground cumin
* 1 teaspoon ginger
* 1/4 teaspoon turmeric
* 1/4 teaspoon cayenne
* 1 medium onion, chopped
* 2 cloves garlic, crushed and minced
* 1 cup lentils, rinsed
* 1 cup rice
* 1 10-ounce package chopped spinach or other greens (I used frozen)
* 4 cups water
* 4 chicken or veggie bullion cubes
* salt to taste
Preparation:
Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for about 4 hours, or until rice and lentils are tender but not mushy. Stir often (may stick to the sides).
Note: you can also try adding peas and carrots or, as another variation, try barley instead of rice
submitted by: Ellen Drommond
Ingredients:
* 1 1/2 teaspoon curry powder
* 1/2 teaspoon ground cumin
* 1 teaspoon ginger
* 1/4 teaspoon turmeric
* 1/4 teaspoon cayenne
* 1 medium onion, chopped
* 2 cloves garlic, crushed and minced
* 1 cup lentils, rinsed
* 1 cup rice
* 1 10-ounce package chopped spinach or other greens (I used frozen)
* 4 cups water
* 4 chicken or veggie bullion cubes
* salt to taste
Preparation:
Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for about 4 hours, or until rice and lentils are tender but not mushy. Stir often (may stick to the sides).
Note: you can also try adding peas and carrots or, as another variation, try barley instead of rice
submitted by: Ellen Drommond
Lentil and Barley Salad
Lentil and Barley Salad:
1 cup dried lentils
1-14 oz. can fat free chicken broth or veggie broth (use homemade defatted broth or boullion) or just 2 chicken broth cubes and 2 cups of water
1 cup uncooked pearl barley
2 3/4 c. water
3/4 c. diced red onion
1/2 c. chopped fresh parsley
1/2 c. fresh lemon juice
1/4 c. olive oil
Salt and Pepper
2 cloves garlic, minced
Combine lentils and broth in saucepan. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes, until liquid is absorbed. Stir in barley and water; bring to simmer. Cook 18 minutes or until liquid is absorbed, stirring occasionally. Add remaining ingredients. Toss to combine. Transfer to a nice bowl. Cool to room temperature. Cover and chill at least 1 hour or overnight. Garnish with parsley if desired. May be served at room temp.
submitted by: Ellen Drommond
1 cup dried lentils
1-14 oz. can fat free chicken broth or veggie broth (use homemade defatted broth or boullion) or just 2 chicken broth cubes and 2 cups of water
1 cup uncooked pearl barley
2 3/4 c. water
3/4 c. diced red onion
1/2 c. chopped fresh parsley
1/2 c. fresh lemon juice
1/4 c. olive oil
Salt and Pepper
2 cloves garlic, minced
Combine lentils and broth in saucepan. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes, until liquid is absorbed. Stir in barley and water; bring to simmer. Cook 18 minutes or until liquid is absorbed, stirring occasionally. Add remaining ingredients. Toss to combine. Transfer to a nice bowl. Cool to room temperature. Cover and chill at least 1 hour or overnight. Garnish with parsley if desired. May be served at room temp.
submitted by: Ellen Drommond
Chicken Barley Bake
Chicken Barley Bake
1 c chopped onion
3/4 c chopped carrots
3/4 c water
3/4 c pearl barley
1.5 tsp instant chicken bouillon (dry) (I used 1 cube of Knorr brand, or 2 cubes Market Basket)
1/2 tsp poultry seasoning (I don’t use this)
1 clove garlic, minced
4 chicken thighs, skinned (1.5 lbs)
2 TBS fresh parsley, chopped
Preheat oven to 350*. In a medium saucepan, combine onion, carrots, water, barley, bouillon powder, poultry seasoning, and garlic. Heat mixture until boiling. Pour hot mixture into 1.5 qt casserole dish or 9 x 9" baking dish. Remove all visible fat from chicken. Arrange chicken thighs atop mixture. Bake, covered, at 350* for 1 hour or until barley and chicken are tender. Sprinkle with parsley.
I bake this in a roasting pan with a heavy lid. It keeps all the flavors in. Even my kids like this dish. The barley comes out very moist and delicious. Sometimes I double the barley ingredients because we always run out of that first.
submitted by: Ellen Drommond
1 c chopped onion
3/4 c chopped carrots
3/4 c water
3/4 c pearl barley
1.5 tsp instant chicken bouillon (dry) (I used 1 cube of Knorr brand, or 2 cubes Market Basket)
1/2 tsp poultry seasoning (I don’t use this)
1 clove garlic, minced
4 chicken thighs, skinned (1.5 lbs)
2 TBS fresh parsley, chopped
Preheat oven to 350*. In a medium saucepan, combine onion, carrots, water, barley, bouillon powder, poultry seasoning, and garlic. Heat mixture until boiling. Pour hot mixture into 1.5 qt casserole dish or 9 x 9" baking dish. Remove all visible fat from chicken. Arrange chicken thighs atop mixture. Bake, covered, at 350* for 1 hour or until barley and chicken are tender. Sprinkle with parsley.
I bake this in a roasting pan with a heavy lid. It keeps all the flavors in. Even my kids like this dish. The barley comes out very moist and delicious. Sometimes I double the barley ingredients because we always run out of that first.
submitted by: Ellen Drommond
Beef and Bulgur Casserole
1 ½ lbs lean ground beef
1 large onion chopped (about 1 cup)
1 can diced tomatoes (large can, 29 oz, not drained)
1 clove garlic, finely chopped
1.5 cup uncooked bulgur
3 cups water
3 Tbsp fresh parsley (I used 1 ½ Tbsp dried)
3 beef bouillon cubes
Beans (if desired)
1 ½ tsp salt
1 ½ tsp fresh (or ½ tsp dried) oregano
¼ tsp pepper
Heat oven to 350 degrees. Cook ground beef and onion in a skillet, stirring frequently, until beef is brown. Stir in remaining ingredients, bring to a boil. Pour into ungreased 2-quart casserole. Cover and bake about 45 minutes or until bulgur is tender. Sprinkle with fresh parsley if desired.
Submitted by: Ellen Drommond
1 large onion chopped (about 1 cup)
1 can diced tomatoes (large can, 29 oz, not drained)
1 clove garlic, finely chopped
1.5 cup uncooked bulgur
3 cups water
3 Tbsp fresh parsley (I used 1 ½ Tbsp dried)
3 beef bouillon cubes
Beans (if desired)
1 ½ tsp salt
1 ½ tsp fresh (or ½ tsp dried) oregano
¼ tsp pepper
Heat oven to 350 degrees. Cook ground beef and onion in a skillet, stirring frequently, until beef is brown. Stir in remaining ingredients, bring to a boil. Pour into ungreased 2-quart casserole. Cover and bake about 45 minutes or until bulgur is tender. Sprinkle with fresh parsley if desired.
Submitted by: Ellen Drommond
Sunday, August 30, 2009
Taco Soup
2 lbs. ground beef, browned and drained
(turkey or chicken can be sustituted)
1 Large Onion
1 Can black beans
1 Can Hominy
1 Can Lima Beans
1 Can Kernal Corn
2 28 oz. Cans diced tomoatoes
(Drain beans but not tomatoes)
1 Small can green chili's
1 pkg. Taco Seasoning
1 pkg. Ranch dip
1 1/2 cups water
Place all ingredients in Crock pot.
Low for 6-8 hours or
High for 4 hours
Submitted by: Carrie Brady (taken from a Health and Wellness Professor at BYU-Idaho)
(turkey or chicken can be sustituted)
1 Large Onion
1 Can black beans
1 Can Hominy
1 Can Lima Beans
1 Can Kernal Corn
2 28 oz. Cans diced tomoatoes
(Drain beans but not tomatoes)
1 Small can green chili's
1 pkg. Taco Seasoning
1 pkg. Ranch dip
1 1/2 cups water
Place all ingredients in Crock pot.
Low for 6-8 hours or
High for 4 hours
Submitted by: Carrie Brady (taken from a Health and Wellness Professor at BYU-Idaho)
Thursday, July 16, 2009
Fresh Strawberry Ice Cream
Fresh Strawberry Ice Cream
Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional Information Per Serving
Calories 275 (58% from fat) · carb. 28g · pro. 2g · fat 18g · sat. fat 11g · chol. 67mg · sod. 29mg · calc. 64mg · fiber 1g
www.cuisinart.com
Submitted by: Ellen Patton
Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional Information Per Serving
Calories 275 (58% from fat) · carb. 28g · pro. 2g · fat 18g · sat. fat 11g · chol. 67mg · sod. 29mg · calc. 64mg · fiber 1g
www.cuisinart.com
Submitted by: Ellen Patton
Friday, June 12, 2009
Zucchini Bread
Zucchini Bread
2 cups sugar
1/2 cup oil
1/2 cup applesauce
3 eggs
2 cups shredded zucchini
1 tsp vanilla
1/2 cup yogurt
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1/4 tsp ginger
1 cup dried cranberries
Combine well the first seven ingredients (the wet ingredients). Add
dry ingredients and stir. Fold in nuts or raisins. Pour into 2
well-greased loaf pans. Bake at 350 F for one hour. Makes two
loaves.
submitted by: Saralynn Jensen
2 cups sugar
1/2 cup oil
1/2 cup applesauce
3 eggs
2 cups shredded zucchini
1 tsp vanilla
1/2 cup yogurt
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1/4 tsp ginger
1 cup dried cranberries
Combine well the first seven ingredients (the wet ingredients). Add
dry ingredients and stir. Fold in nuts or raisins. Pour into 2
well-greased loaf pans. Bake at 350 F for one hour. Makes two
loaves.
submitted by: Saralynn Jensen
Wednesday, June 10, 2009
Creamy Curried Pumpkin Soup
Creamy Curried Pumpkin Soup
1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
3/4 tsp. curry powder
1/2 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
3/4 tsp. curry powder
1/2 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
Strawberry-Apple Salsa Salad
Strawberry-Apple Salsa Salad
1 pt. strawberries, sliced
1 medium McIntosh apple, chopped
1 medium Granny Smith apple, chopped
2 Tbsp. sliced green onions
2 Tbsp. chopped cilantro
3/4 cup KRAFT Light Raspberry Vinaigrette Dressing
6 cups torn spinach leaves or romaine lettuce
TOSS strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 min.
ADD spinach just before serving; mix lightly.
submitted by: Carrie Brady (from Kraftfoods.com)
1 pt. strawberries, sliced
1 medium McIntosh apple, chopped
1 medium Granny Smith apple, chopped
2 Tbsp. sliced green onions
2 Tbsp. chopped cilantro
3/4 cup KRAFT Light Raspberry Vinaigrette Dressing
6 cups torn spinach leaves or romaine lettuce
TOSS strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 min.
ADD spinach just before serving; mix lightly.
submitted by: Carrie Brady (from Kraftfoods.com)
Janalee's Blueberry Muffins
Crumb topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter, soft not melted
Muffin batter:
3/4 cup sugar
1/2 cup butter, softened
1 egg
3/4 tsp salt
2 cups flour
2 1/2 tsp baking powder
2 cups blueberries, fresh or frozen
1/4 to 1/2 cup yogurt
For crumb topping, chop together all crumb topping ingredients until uniformly mixed. Set aside.
For muffin batter, cream sugar and butter. Beat in egg and salt. In separate bowl stir together flour and baking powder, then stir flour mixture into egg mixture just until blended. The batter seems a little stiff to me so I usually thoroughly stir in some yogurt to make it softer (added by Saralynn). Fold in blueberries (if using frozen blueberries, do not thaw). Spoon into very well-greased muffin tin. Sprinkle crumb topping on top.
Bake at 350 F for 15 to 20 minutes. Remove muffins to wire rack to cool.
submitted by: Saralynn Jensen
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter, soft not melted
Muffin batter:
3/4 cup sugar
1/2 cup butter, softened
1 egg
3/4 tsp salt
2 cups flour
2 1/2 tsp baking powder
2 cups blueberries, fresh or frozen
1/4 to 1/2 cup yogurt
For crumb topping, chop together all crumb topping ingredients until uniformly mixed. Set aside.
For muffin batter, cream sugar and butter. Beat in egg and salt. In separate bowl stir together flour and baking powder, then stir flour mixture into egg mixture just until blended. The batter seems a little stiff to me so I usually thoroughly stir in some yogurt to make it softer (added by Saralynn). Fold in blueberries (if using frozen blueberries, do not thaw). Spoon into very well-greased muffin tin. Sprinkle crumb topping on top.
Bake at 350 F for 15 to 20 minutes. Remove muffins to wire rack to cool.
submitted by: Saralynn Jensen
Tuesday, May 12, 2009
Fudge Fondue
Fudge Fondue by Kraft
1 bottle (19.4 oz.) hot fudge ice cream topping
2 Tbsp. butter or margarine
MIX topping and butter in fondue pot or saucepan; cook on low heat until chocolate is completely melted, stirring occasionally.
KEEP warm while serving.
Serve with JET-PUFFED Marshmallows, angel food or pound cake cubes, pineapple or banana chunks, apple wedges, BAKER'S ANGEL FLAKE Coconut, and/or PLANTERS Peanuts.
submitted by: Carrie Brady
1 bottle (19.4 oz.) hot fudge ice cream topping
2 Tbsp. butter or margarine
MIX topping and butter in fondue pot or saucepan; cook on low heat until chocolate is completely melted, stirring occasionally.
KEEP warm while serving.
Serve with JET-PUFFED Marshmallows, angel food or pound cake cubes, pineapple or banana chunks, apple wedges, BAKER'S ANGEL FLAKE Coconut, and/or PLANTERS Peanuts.
submitted by: Carrie Brady
Basic Cheese Fondue
Basic Cheese Fondue
INGREDIENTS
• 2 cups milk
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground dry mustard
• 1 clove garlic, peeled and crushed
• 3 tablespoons all-purpose flour
• 6 cups shredded Cheddar cheese
DIRECTIONS
1. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
submitted by: Carrie Brady
INGREDIENTS
• 2 cups milk
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground dry mustard
• 1 clove garlic, peeled and crushed
• 3 tablespoons all-purpose flour
• 6 cups shredded Cheddar cheese
DIRECTIONS
1. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
submitted by: Carrie Brady
Dill Dip
Dill Dip
1 cup sour cream
1 cup mayo
1 TB dill weed
1/2 tsp. seasoning salt
dash of onion powder
Mix and serve. (Great with potato chips, crackers, veggies, etc.)
submitted by: Sherie Christensen
1 cup sour cream
1 cup mayo
1 TB dill weed
1/2 tsp. seasoning salt
dash of onion powder
Mix and serve. (Great with potato chips, crackers, veggies, etc.)
submitted by: Sherie Christensen
Fruit Dip
Fruit Dip
1 pt. (2 cups) sour cream (I've substituted 1/2 plain yogurt to make it healthy and it works great, never tried full substitution)
1 small pkg. instant vanilla pudding mix (you could probably do this with lots of flavors)
Mix and serve.
submitted by: Sherie Christensen
1 pt. (2 cups) sour cream (I've substituted 1/2 plain yogurt to make it healthy and it works great, never tried full substitution)
1 small pkg. instant vanilla pudding mix (you could probably do this with lots of flavors)
Mix and serve.
submitted by: Sherie Christensen
Saturday, May 9, 2009
Chicken Taco Salad
Chicken Salad
chicken, cooked and chunked 2 cans black beans, drained
2 cans, white corn, drained avocado, chunked
2-3 tomatoes, chunked red onion, diced
shredded lettuce crushed plain tortilla chips
grated cheese ranch dressing
Trader Joe’s barbecue sauce
Mix chicken, cheese, vegetables in large bowl.
Stir in ranch dressing.
Serve with lettuce over chips.
Drizzle with BBQ sauce, to taste.
submitted by: Carrie Brady (we had this for dinner last night and had a request for the recipe. It is from D. Lapierre. She made this for the missionary luncheon last year and we've been eating it on a regular basis since. Thanks D.
Avocado Salsa
1 can corn, drained 2 cans sliced black olives, drained
1 medium sweet red pepper, chopped 1 small onion, diced
5 cloves garlic, minced
1/3 c olive oil ¼ c lemon juice
3 Tbs cider vinegar 1 tsp dried oregano
½ tsp salt ½ tsp pepper
4 medium ripe avocados, chunked
tortilla chips
Combine first set of ingredients in a large bowl.
In a small bowl, combine the second set of ingredients.
Pour liquid mixture over the other ingredients and toss to coat.
Cover and refrigerate overnight.
Just before serving add the avocados, chopped.
Serve with tortilla chips.
Yield: about 7 cups
chicken, cooked and chunked 2 cans black beans, drained
2 cans, white corn, drained avocado, chunked
2-3 tomatoes, chunked red onion, diced
shredded lettuce crushed plain tortilla chips
grated cheese ranch dressing
Trader Joe’s barbecue sauce
Mix chicken, cheese, vegetables in large bowl.
Stir in ranch dressing.
Serve with lettuce over chips.
Drizzle with BBQ sauce, to taste.
submitted by: Carrie Brady (we had this for dinner last night and had a request for the recipe. It is from D. Lapierre. She made this for the missionary luncheon last year and we've been eating it on a regular basis since. Thanks D.
Avocado Salsa
1 can corn, drained 2 cans sliced black olives, drained
1 medium sweet red pepper, chopped 1 small onion, diced
5 cloves garlic, minced
1/3 c olive oil ¼ c lemon juice
3 Tbs cider vinegar 1 tsp dried oregano
½ tsp salt ½ tsp pepper
4 medium ripe avocados, chunked
tortilla chips
Combine first set of ingredients in a large bowl.
In a small bowl, combine the second set of ingredients.
Pour liquid mixture over the other ingredients and toss to coat.
Cover and refrigerate overnight.
Just before serving add the avocados, chopped.
Serve with tortilla chips.
Yield: about 7 cups
Wednesday, April 15, 2009
Cholesterol-free chocolate chip cookies
Cholesterol-free chocolate chip cookie recipe.
2/3 c Smart Balance margarine, softened
1/2 c sugar
1/2 c brown sugar
1 Tbsp. canned pumpkin
1 tsp. vanilla
1 1/2 c flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c dark chocolate chips (I use Ghiradelli 60% dark)
2/3 c chopped walnuts
Beat the margarine a bit. Add the sugars and mix some more. Add the pumpkin and vanilla and mix. Add the dry ingredients and mix again. Add the chocolate chips and walnuts and mix yet again. Bake at 350 degrees for about 10 minutes, or until just barely golden around the edges.
submitted by: Emily Raymond
2/3 c Smart Balance margarine, softened
1/2 c sugar
1/2 c brown sugar
1 Tbsp. canned pumpkin
1 tsp. vanilla
1 1/2 c flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c dark chocolate chips (I use Ghiradelli 60% dark)
2/3 c chopped walnuts
Beat the margarine a bit. Add the sugars and mix some more. Add the pumpkin and vanilla and mix. Add the dry ingredients and mix again. Add the chocolate chips and walnuts and mix yet again. Bake at 350 degrees for about 10 minutes, or until just barely golden around the edges.
submitted by: Emily Raymond
Confetti rice salad and tofu
Confetti Rice Salad (serves 6)
1 c long grain white rice
1 tsp. whole cumin seeds
1 clove garlic, crushed and peeled
1/2 tsp. salt
1 small orange bell pepper, finely chopped (about 1 c)
1 15-oz can black beans, rinsed and drained
1 large tomato, chopped (about 1.5 c)
1 c fresh or frozen corn kernels
2/3 c chopped green onions
1/4 c lime juice
3 Tbsp olive oil
1/2 c sunflower seeds (optional)
1/2 avaocado, diced (optional - I put in a whole avacado)
Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover and cool rice in pan.
Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper (I forgot to do this). Fold in sunflower seeds and avocado. Serve at room temperature.
Orange-Chipotle Glazed Tofu (for piling on top of that awesome salad)
1 c fresh orange juice
1/4 c maple syrup
2 Tbsp. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce (you can find tiny cans of this in the international foods section of the grocery store or sometimes it's by the enchilada sauce and salsa and stuff)
1/4 tsp. salt
14 oz package of extra firm tofu, drained and patted dry
1 Tbsp. vegetable oil
Whisk together OJ, syrup, vinegar, chile, adobo sauce, and salt in small bowl. Cover and chill. Cut each piece of tofu crosswise into 8 slices, each about a half-inch thick. Place tofu in large shallow glass dish. Add 1/2 c OJ mixture and oil to coat tofu. Cover, and refrigerate at least 30 minutes and up to 8 hours, turning from time to time. Reserve remaining OJ mixture in fridge, covered.
Preheat broiler. Line large baking sheet with foil (for easy cleanup - I forgot to do this too), and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved OJ mixture in small saucepan. Bring to a simmer. Cook over medium heat 12-15 minutes, or until syrupy. Keep warm.
Broil tofu 6-8 minutes per side, or until golden, basting occassionally with OJ mixture. Serve with remaining sauce.
*These recipes are from the June 2008 issue of Vegetarian Times Magazine.
submitted by: Emily Raymond
1 c long grain white rice
1 tsp. whole cumin seeds
1 clove garlic, crushed and peeled
1/2 tsp. salt
1 small orange bell pepper, finely chopped (about 1 c)
1 15-oz can black beans, rinsed and drained
1 large tomato, chopped (about 1.5 c)
1 c fresh or frozen corn kernels
2/3 c chopped green onions
1/4 c lime juice
3 Tbsp olive oil
1/2 c sunflower seeds (optional)
1/2 avaocado, diced (optional - I put in a whole avacado)
Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover and cool rice in pan.
Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper (I forgot to do this). Fold in sunflower seeds and avocado. Serve at room temperature.
Orange-Chipotle Glazed Tofu (for piling on top of that awesome salad)
1 c fresh orange juice
1/4 c maple syrup
2 Tbsp. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce (you can find tiny cans of this in the international foods section of the grocery store or sometimes it's by the enchilada sauce and salsa and stuff)
1/4 tsp. salt
14 oz package of extra firm tofu, drained and patted dry
1 Tbsp. vegetable oil
Whisk together OJ, syrup, vinegar, chile, adobo sauce, and salt in small bowl. Cover and chill. Cut each piece of tofu crosswise into 8 slices, each about a half-inch thick. Place tofu in large shallow glass dish. Add 1/2 c OJ mixture and oil to coat tofu. Cover, and refrigerate at least 30 minutes and up to 8 hours, turning from time to time. Reserve remaining OJ mixture in fridge, covered.
Preheat broiler. Line large baking sheet with foil (for easy cleanup - I forgot to do this too), and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved OJ mixture in small saucepan. Bring to a simmer. Cook over medium heat 12-15 minutes, or until syrupy. Keep warm.
Broil tofu 6-8 minutes per side, or until golden, basting occassionally with OJ mixture. Serve with remaining sauce.
*These recipes are from the June 2008 issue of Vegetarian Times Magazine.
submitted by: Emily Raymond
Friday, April 10, 2009
Mom’s Peach Cobbler
Mom’s Peach Cobbler
Reserve peach juice when draining peaches.
Put 2 cans (15 oz. each), or 2qts. of drained bottled peaches or fresh sliced peaches in bottom of 9X13 pan.
Mix together batter, then pour over peaches and spread.
Batter:
1 ½ sticks butter melted
1 C. sugar
1 C. milk
2 C. flour
1 ½ tsp. baking powder
¼ tsp. salt
1-2 tsp. vanilla
Then, mix up glaze.
Glaze:
Mix 1 c. sugar with ½ c. fruit juice or water. Mix well, then pour over batter and peaches.
Bake 1 hour at 350 degrees.
Put under broiler to darken crust after if you want the top to be darker.
submitted by: Carrie Brady
Reserve peach juice when draining peaches.
Put 2 cans (15 oz. each), or 2qts. of drained bottled peaches or fresh sliced peaches in bottom of 9X13 pan.
Mix together batter, then pour over peaches and spread.
Batter:
1 ½ sticks butter melted
1 C. sugar
1 C. milk
2 C. flour
1 ½ tsp. baking powder
¼ tsp. salt
1-2 tsp. vanilla
Then, mix up glaze.
Glaze:
Mix 1 c. sugar with ½ c. fruit juice or water. Mix well, then pour over batter and peaches.
Bake 1 hour at 350 degrees.
Put under broiler to darken crust after if you want the top to be darker.
submitted by: Carrie Brady
Macaroni and Cheese - the Good Stuff
Macaroni and Cheese - the Good Stuff
2 Tbsp butter
1/4 cup flour
2 cups milk
1/2 tsp mustard
4 cups shredded or chunked cheese, the sharper the better
2 cups uncooked macaroni
2 Tbsp seasoned bread crumbs
Cook macaroni noodles according to package directions (boil about 8 minutes). Meanwhile melt butter and flour together in medium saucepan. Whisk in milk and mustard. Slowly heat until thickened.
Take off heat and stir in cheese until melted. Put cooked macaroni in a large casserole dish and pour sauce over the pasta. Sprinkle bread crumbs over the top. Bake at 350 F about 30 to 40 minutes or until bubbly.
submitted by: Saralynn Jensen
2 Tbsp butter
1/4 cup flour
2 cups milk
1/2 tsp mustard
4 cups shredded or chunked cheese, the sharper the better
2 cups uncooked macaroni
2 Tbsp seasoned bread crumbs
Cook macaroni noodles according to package directions (boil about 8 minutes). Meanwhile melt butter and flour together in medium saucepan. Whisk in milk and mustard. Slowly heat until thickened.
Take off heat and stir in cheese until melted. Put cooked macaroni in a large casserole dish and pour sauce over the pasta. Sprinkle bread crumbs over the top. Bake at 350 F about 30 to 40 minutes or until bubbly.
submitted by: Saralynn Jensen
Pico de gallo salsa & guac recipe
This pico de gallo salsa recipe is from Pioneer Woman.
Submitted by: Sherie Christensen
Submitted by: Sherie Christensen
Saturday, March 28, 2009
Peanut Butter Cookies
Submitted: Carrie Brady ( I got the recipe from Cami Jones, who got it from Melanie Ball)
Thursday, March 12, 2009
Veggie Burger
Veggie Burger recipe that uses black beans.
2 c. black or kidney beans
2 c. cooked brown or white rice
2 Tbsp ketchup
1/2 tsp garlic powder
1 tsp dried oregano
1/8 tsp dried thyme
1/4 tsp ground sage
salt and pepper to taste
1/4 c very finely chopped onions
Combine beans, rice, ketchup, and spices. Mash with fork or potato masher until beans are mashed well (I cheat and pulse it a few times in the Cuisinart). Add onions and mix well. Wet hands slightly to avoid sticking and form into 6-8 burgers (1/2-3/4-inch thick). Heat lightly oiled or sprayed griddle or skillet over medium heat. Place burgers on skillet and brown on both sides, turning burgers several times. Serve hot. Only make as many as you will eat; they're nasty reheated in the microwave. You can store the bean/rice mix uncooked for up to a week; just shape and cook burgers as needed.
2 c. black or kidney beans
2 c. cooked brown or white rice
2 Tbsp ketchup
1/2 tsp garlic powder
1 tsp dried oregano
1/8 tsp dried thyme
1/4 tsp ground sage
salt and pepper to taste
1/4 c very finely chopped onions
Combine beans, rice, ketchup, and spices. Mash with fork or potato masher until beans are mashed well (I cheat and pulse it a few times in the Cuisinart). Add onions and mix well. Wet hands slightly to avoid sticking and form into 6-8 burgers (1/2-3/4-inch thick). Heat lightly oiled or sprayed griddle or skillet over medium heat. Place burgers on skillet and brown on both sides, turning burgers several times. Serve hot. Only make as many as you will eat; they're nasty reheated in the microwave. You can store the bean/rice mix uncooked for up to a week; just shape and cook burgers as needed.
Monday, March 2, 2009
Amy Langford’s Mint Brownies
Amy Langford’s Mint Brownies
Ingredients (for a 9x13” pan)
1 box of brownie mix (I usually get Betty Crocker’s double chocolate with Hershey chunks in it – or something like it)
Stuff to make the brownies per box directions: 2 eggs, 1/3 c. vegetable oil, water
4 cups icing sugar, sifted
½ cup (1 stick) butter softened
Milk and/or water
Peppermint extract
~6 candy canes (or peppermint candies), crushed (using a motar and pestel, or a plastic bag and hammer, or whatever works) Don’t crush too fine, leave a few bigger pieces in there.
2 oz semisweet chocolate chips
¼ c. cream (heavy or whipping)
1.Prepare the brownie mix and bake as directed on the box. Use a 9x13 pan so the brownies are not too thick.
2.Let the brownies cool for a bit. Once they are mostly cool, put them in the freezer for a little while (could be a few hours, could be shorter, depending on the time you have). This helps make them even more fudgy (and cold enough to the spread the icing on without issue).
3.Prepare the icing: combine the icing sugar and butter and beat until mixed well. Add enough liquid (water or milk or a combo of the 2) and beat until the icing is a good spreadable consistency (sorry, that’s the best I can do for descriptions) – go slowly, adding a little here and there. Add a few drops of peppermint extract ‘till it tastes pepperminty enough to you. I don’t use much; remember, you’re going to be putting peppermints on the top, so you don’t want an overpowering flavor. Go slowly, adding a drop here and there until you get what you want.
4.Spread icing on chilled brownies. I put on about ¼ of an inch worth, but go with what looks good to you. You will probably have a bit of leftover icing. Don’t plan on using it all (unless you like things with lots of icing on them).
5.Sprinkle the crushed candy on top till it looks good to you. It’s hard to say exactly how much to use, but go with your gut on this one. In the end, it will kind of look like William Sonoma’s peppermint bark (mmm….delicious), if that’s helpful at all.
6.Create the ganache (fancy French name for chocolate and cream sauce) to go on top. Put chocolate chips and cream in a saucepan on medium heat. Stir together until cream and chocolate fully mix together. (Note: this can be made far ahead of time and just put in the fridge. To re-melt it, stick it in the microwave for 30 or so seconds.)
7. Drizzle ganache over the brownies as desired.
8. Put the whole pan, uncovered, in the freezer again, to harden the icing and ganache for a little bit. It’s easiest to cut if they’re still chilled. If you’re going to keep it in there for a while, be sure to freeze it a little first, then cover, then freeze again.
submitted by: Amy Langford
Ingredients (for a 9x13” pan)
1 box of brownie mix (I usually get Betty Crocker’s double chocolate with Hershey chunks in it – or something like it)
Stuff to make the brownies per box directions: 2 eggs, 1/3 c. vegetable oil, water
4 cups icing sugar, sifted
½ cup (1 stick) butter softened
Milk and/or water
Peppermint extract
~6 candy canes (or peppermint candies), crushed (using a motar and pestel, or a plastic bag and hammer, or whatever works) Don’t crush too fine, leave a few bigger pieces in there.
2 oz semisweet chocolate chips
¼ c. cream (heavy or whipping)
1.Prepare the brownie mix and bake as directed on the box. Use a 9x13 pan so the brownies are not too thick.
2.Let the brownies cool for a bit. Once they are mostly cool, put them in the freezer for a little while (could be a few hours, could be shorter, depending on the time you have). This helps make them even more fudgy (and cold enough to the spread the icing on without issue).
3.Prepare the icing: combine the icing sugar and butter and beat until mixed well. Add enough liquid (water or milk or a combo of the 2) and beat until the icing is a good spreadable consistency (sorry, that’s the best I can do for descriptions) – go slowly, adding a little here and there. Add a few drops of peppermint extract ‘till it tastes pepperminty enough to you. I don’t use much; remember, you’re going to be putting peppermints on the top, so you don’t want an overpowering flavor. Go slowly, adding a drop here and there until you get what you want.
4.Spread icing on chilled brownies. I put on about ¼ of an inch worth, but go with what looks good to you. You will probably have a bit of leftover icing. Don’t plan on using it all (unless you like things with lots of icing on them).
5.Sprinkle the crushed candy on top till it looks good to you. It’s hard to say exactly how much to use, but go with your gut on this one. In the end, it will kind of look like William Sonoma’s peppermint bark (mmm….delicious), if that’s helpful at all.
6.Create the ganache (fancy French name for chocolate and cream sauce) to go on top. Put chocolate chips and cream in a saucepan on medium heat. Stir together until cream and chocolate fully mix together. (Note: this can be made far ahead of time and just put in the fridge. To re-melt it, stick it in the microwave for 30 or so seconds.)
7. Drizzle ganache over the brownies as desired.
8. Put the whole pan, uncovered, in the freezer again, to harden the icing and ganache for a little bit. It’s easiest to cut if they’re still chilled. If you’re going to keep it in there for a while, be sure to freeze it a little first, then cover, then freeze again.
submitted by: Amy Langford
GOLDEN PEACH PIE
GOLDEN PEACH PIE
Note: You can use canned peaches for this recipe. You can make the filling ahead and refrigerate it, then pour into crust when ready. Most pies made with canned or premade fillings bake at 400 degrees for 40-45 minutes, as does this one.
Drain 2 1-pound cans (or 1 quart jar) of peaches, reserving 1/3 cup of juice. Combine 1/2 cup sugar, 2 Tablespoons flour, 1/4 tsp nutmeg, and dash salt in a saucepan. Cook with reserved juice, stirring constantly until thick and bubbly. Add 2 Tablespoon butter, 1 Tablespoon lemon juice, 1/2 teaspoon grated lemon peel and 1/8 teaspoon almond extract. Stir in sliced peaches. Either refrigerate or pour into prepared pastry lined pan. Adjust top crust and bake.
Note: You can use canned peaches for this recipe. You can make the filling ahead and refrigerate it, then pour into crust when ready. Most pies made with canned or premade fillings bake at 400 degrees for 40-45 minutes, as does this one.
Drain 2 1-pound cans (or 1 quart jar) of peaches, reserving 1/3 cup of juice. Combine 1/2 cup sugar, 2 Tablespoons flour, 1/4 tsp nutmeg, and dash salt in a saucepan. Cook with reserved juice, stirring constantly until thick and bubbly. Add 2 Tablespoon butter, 1 Tablespoon lemon juice, 1/2 teaspoon grated lemon peel and 1/8 teaspoon almond extract. Stir in sliced peaches. Either refrigerate or pour into prepared pastry lined pan. Adjust top crust and bake.
magic s'mores bars
magic s'mores bars
10 ounces graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 stick unsalted butter, melted
1 pinch of salt
1 can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 cups mini marshmallows
1. Preheat the oven to 350 degrees. In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13×9″ pan.
2. Drizzle can of condensed milk over graham crackers. Sprinkle on chocolate chips; follow with marshmallows.
3. Bake for 30-35 minutes until marshmallows are lightly browned.
submitted by: Ellen Patton
10 ounces graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 stick unsalted butter, melted
1 pinch of salt
1 can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 cups mini marshmallows
1. Preheat the oven to 350 degrees. In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13×9″ pan.
2. Drizzle can of condensed milk over graham crackers. Sprinkle on chocolate chips; follow with marshmallows.
3. Bake for 30-35 minutes until marshmallows are lightly browned.
submitted by: Ellen Patton
Lemon Cake Cookies
Lemon Cake Cookies
Cookies:
2 1/2 cups plus 1 T cake flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
9 T butter, at room temperature
1 cup plus 2 T sugar
1 T grated lemon zest
2 large egg yolks, at room temperature
1 whole large egg, at room temperature
1 1/4 cups sour cream, at room temperature
Glaze:
6 T unsalted butter
1 1/2 cups confectioner's sugar
3 T fresh lemon juice
Preheat oven to 375 degrees. Sift the flour, baking powder, baking soda, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, sugar, and lemon zest in a medium-size bowl until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg yolks and mix on medium speed until blended, about 10 seconds. Scrape the bowl, then add the whole egg and mix until blended, 10 seconds more. Add the sour cream and mix on medium-low speed until blended, about 8 seconds. Fold in the dry ingredients by hand, then turn the mixer on low speed for 5 seconds. Scrape the bowl with the rubber spatula and mix on low until the batter is smooth and velvety, 10 seconds. Give the batter a stir or two with the spatula. Drop the batter by large rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets. Bake until the cookies puff up, are firm to the touch, and just begin to turn golden, about 12 minutes. Remove the cookies from the sheets with a spatula and place them on a cooling rack. Allow them to cool completely. Meanwhile prepare the glaze: Melt the butter in a small pan over low heat. Place the sugar in a medium-size bowl. Add the butter and lemon juice to the sugar and beat vigorously with a whisk until the mixture is smooth and creamy. Once the cookies have cooled, dip the entire rounded top of each into the glaze. Place the cookies on the cookie sheets and allow them to sit until the glaze hardens, several hours. Makes 36 cookies.
Note: Although cake flour gives these cookies a superior texture, you may substitute 2 cups plus 3 T all-purpose flour for it.
submitted by: Ellen Patton
Cookies:
2 1/2 cups plus 1 T cake flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
9 T butter, at room temperature
1 cup plus 2 T sugar
1 T grated lemon zest
2 large egg yolks, at room temperature
1 whole large egg, at room temperature
1 1/4 cups sour cream, at room temperature
Glaze:
6 T unsalted butter
1 1/2 cups confectioner's sugar
3 T fresh lemon juice
Preheat oven to 375 degrees. Sift the flour, baking powder, baking soda, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, sugar, and lemon zest in a medium-size bowl until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg yolks and mix on medium speed until blended, about 10 seconds. Scrape the bowl, then add the whole egg and mix until blended, 10 seconds more. Add the sour cream and mix on medium-low speed until blended, about 8 seconds. Fold in the dry ingredients by hand, then turn the mixer on low speed for 5 seconds. Scrape the bowl with the rubber spatula and mix on low until the batter is smooth and velvety, 10 seconds. Give the batter a stir or two with the spatula. Drop the batter by large rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets. Bake until the cookies puff up, are firm to the touch, and just begin to turn golden, about 12 minutes. Remove the cookies from the sheets with a spatula and place them on a cooling rack. Allow them to cool completely. Meanwhile prepare the glaze: Melt the butter in a small pan over low heat. Place the sugar in a medium-size bowl. Add the butter and lemon juice to the sugar and beat vigorously with a whisk until the mixture is smooth and creamy. Once the cookies have cooled, dip the entire rounded top of each into the glaze. Place the cookies on the cookie sheets and allow them to sit until the glaze hardens, several hours. Makes 36 cookies.
Note: Although cake flour gives these cookies a superior texture, you may substitute 2 cups plus 3 T all-purpose flour for it.
submitted by: Ellen Patton
Raspberry Trifle
Raspberry Trifle
Prep Time: 20 Minutes
Ready In: 4 Hours 20 Minutes
Yields: 18 servings
INGREDIENTS:
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake or angel food cake (the bar kind)
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened
cocoa powder, for dusting (optional)
DIRECTIONS:
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
submitted by: Carrie Brady
Prep Time: 20 Minutes
Ready In: 4 Hours 20 Minutes
Yields: 18 servings
INGREDIENTS:
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake or angel food cake (the bar kind)
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened
cocoa powder, for dusting (optional)
DIRECTIONS:
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
submitted by: Carrie Brady
Chocolate Trifle
Chocolate Trifle
INGREDIENTS:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
submitted by: Carrie Brady
INGREDIENTS:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
submitted by: Carrie Brady
Peanut Butter Silk Cake and frosting
Peanut Butter Silk Cake
1 box yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container chocolate frosting, or dark chocolate frosting recipe (see below)
1 cup chopped peanuts, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 round cake pans.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In small saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost sides and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Use 9-inch pans. Stir 1 tablespoon flour into dry cake mix. Decrease oil to 2 tablespoons. Bake 30 to 35 minutes.
Dark Chocolate Frosting
1/4 cup butter or margarine
1/3 cup baking cocoa powder
1 tsp vanilla
1 to 2 Tbsp milk or cream
2 cups powdered sugar
Melt butter and stir in baking cocoa. Stir in vanilla and 1 Tbsp milk. Stir in powdered sugar one cup at a time. If necessary, add up to 1 more Tbsp milk to make frosting of a spread-able consistency.
You can make this frosting up to several days ahead and store in the fridge until needed. Warm in the microwave until spread-able, stirring every 15 seconds.
submitted by: Saralynn Jensen
1 box yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container chocolate frosting, or dark chocolate frosting recipe (see below)
1 cup chopped peanuts, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 round cake pans.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In small saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost sides and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Use 9-inch pans. Stir 1 tablespoon flour into dry cake mix. Decrease oil to 2 tablespoons. Bake 30 to 35 minutes.
Dark Chocolate Frosting
1/4 cup butter or margarine
1/3 cup baking cocoa powder
1 tsp vanilla
1 to 2 Tbsp milk or cream
2 cups powdered sugar
Melt butter and stir in baking cocoa. Stir in vanilla and 1 Tbsp milk. Stir in powdered sugar one cup at a time. If necessary, add up to 1 more Tbsp milk to make frosting of a spread-able consistency.
You can make this frosting up to several days ahead and store in the fridge until needed. Warm in the microwave until spread-able, stirring every 15 seconds.
submitted by: Saralynn Jensen
Go Nuts for Doughnuts and Glaze
Go Nuts for Doughnuts
1 pkgs (1/4 oz each) yeast or 4 1/2 tsp
1/4 cup water (105 to 115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour, divided
2+ quarts canola oil
1. Proof or dissolve yeast in warm water in 2 1/2 quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double (50 to 60 minutes).
7. (Dough is ready when indentations remains when touched.) Turn dough onto floured surface.
8. Gently roll dough 1/2 in chick with rolling pin. Cut out doughnuts by cutting out large circle and using smaller cutter to remove center.
9. Cover and let rise while oil is heating.
10. Heat oil to 350 degrees.
11. Slide doughnuts and doughnut holes into hot oil.
12. Fry until golden brown - 1 minutes - then flip and fry other side.
13. Remove carefully from oil (do not prick surface) and drain on paper towels and/or rack.
14. Dip doughnuts in creamy glaze or cover with chocolate frosting.
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 to 6 Tbsp hot water
1. Melt butter
2. Stir in powdered sugar and vanilla until smooth.
3. Stir in 1 Tbsp water at a time until desired consistency is reached.
submitted by: Jill Geslison
1 pkgs (1/4 oz each) yeast or 4 1/2 tsp
1/4 cup water (105 to 115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour, divided
2+ quarts canola oil
1. Proof or dissolve yeast in warm water in 2 1/2 quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double (50 to 60 minutes).
7. (Dough is ready when indentations remains when touched.) Turn dough onto floured surface.
8. Gently roll dough 1/2 in chick with rolling pin. Cut out doughnuts by cutting out large circle and using smaller cutter to remove center.
9. Cover and let rise while oil is heating.
10. Heat oil to 350 degrees.
11. Slide doughnuts and doughnut holes into hot oil.
12. Fry until golden brown - 1 minutes - then flip and fry other side.
13. Remove carefully from oil (do not prick surface) and drain on paper towels and/or rack.
14. Dip doughnuts in creamy glaze or cover with chocolate frosting.
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 to 6 Tbsp hot water
1. Melt butter
2. Stir in powdered sugar and vanilla until smooth.
3. Stir in 1 Tbsp water at a time until desired consistency is reached.
submitted by: Jill Geslison
Decadent Chocolate Pecan Pie
Decadent Chocolate Pecan Pie
1 pie crust
3/4 cup packed brown sugar
3/4 cup corn syrup
1/4 cup margarine
2 squares (1 oz each) semi-sweet baking chocolate, cut in chunks
3 eggs
1 cup pecan halves
1 cup flaked coconut
Preheat oven to 350 degrees. Roll out pie crust and place in 9" pie plate. Trim and press edges as desired. Heat brown sugar and corn syrup in microwave until boiling (about 3 minutes). Stir in margarine and chocolate. Let cool 10 minutes or a little longer then add eggs and mix thoroughly. Stir in pecans and coconut and pour mixture into crust. Bake for 50 to 55 minutes.
submitted by: Saralynn Jensen
1 pie crust
3/4 cup packed brown sugar
3/4 cup corn syrup
1/4 cup margarine
2 squares (1 oz each) semi-sweet baking chocolate, cut in chunks
3 eggs
1 cup pecan halves
1 cup flaked coconut
Preheat oven to 350 degrees. Roll out pie crust and place in 9" pie plate. Trim and press edges as desired. Heat brown sugar and corn syrup in microwave until boiling (about 3 minutes). Stir in margarine and chocolate. Let cool 10 minutes or a little longer then add eggs and mix thoroughly. Stir in pecans and coconut and pour mixture into crust. Bake for 50 to 55 minutes.
submitted by: Saralynn Jensen
Chocolate Hazelnut Cake
Chocolate Hazelnut Cake
Ingredients:
For the Cake:
6 large eggs, separated
pinch of salt
1/2 cup soft unsalted butter
14 oz Nutella
1 tbsp water
scant 1/2 cup ground hazelnuts
4 ounces bittersweet chocolate, melted
a 9-inch springform pan, greased and lined with parchment or wax paper
For the icing:
4 oz hazelnuts (peeled weight) - optional
1/2 cup heavy cream
1 tsp water
4 oz bittersweet chocolate
Preheat the oven to 350 degrees F.
In a large bowl, whisk the egg whites and salt until stuff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the water, egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg whites, which you can beat in as rougly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so that they don't burn on one side and stay to pallid on others. transfer to a plate and let cool. This is imperative: if they go on the ganache (icing) while hot, it will turn oily. (This whole step is optional as far as I say. I don't like a lot of nuts in my food, so I left these off).
In a heavy-bottomed saucepan, add the cream, water, and chopped chocolate, and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmold the cooled cake carefully, leaving it on the base as it will be too difficulty to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
submitted by: Amy Langford
Ingredients:
For the Cake:
6 large eggs, separated
pinch of salt
1/2 cup soft unsalted butter
14 oz Nutella
1 tbsp water
scant 1/2 cup ground hazelnuts
4 ounces bittersweet chocolate, melted
a 9-inch springform pan, greased and lined with parchment or wax paper
For the icing:
4 oz hazelnuts (peeled weight) - optional
1/2 cup heavy cream
1 tsp water
4 oz bittersweet chocolate
Preheat the oven to 350 degrees F.
In a large bowl, whisk the egg whites and salt until stuff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the water, egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg whites, which you can beat in as rougly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so that they don't burn on one side and stay to pallid on others. transfer to a plate and let cool. This is imperative: if they go on the ganache (icing) while hot, it will turn oily. (This whole step is optional as far as I say. I don't like a lot of nuts in my food, so I left these off).
In a heavy-bottomed saucepan, add the cream, water, and chopped chocolate, and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmold the cooled cake carefully, leaving it on the base as it will be too difficulty to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
submitted by: Amy Langford
Friday, January 30, 2009
Taco Soup
Taco Soup
2 lbs. Ground Beef (drained) (turkey or chicken may be substituted)
1 large onion
1 can pinto Beans (15 oz.)
1 can Black Beans
1 can Hominy
1 can Lima Beans
1 can kernel corn
2 28 oz. cans diced Tomatoes
(DRAIN BEANS BUT NOT TOMOATOES)
1 Small can green chili’s
1 pkg. taco seasoning
1 pkg. Ranch dip
1 ½ cups water
Place all ingredients in Crock pot
Low for 6-8 hours or
High for 4 hours
submitted by: Carrie Brady
Easier Variation:
Taco Soup
Combine in crock pot for 2-3 hrs. or heat on stove 15 min:
1 lb cooked hamburger meat
2 cans drained kidney beans
1 can undrained corn
2 cans diced tomatoes
1 small can green chilis
1 packet taco seasoning
1 packet ranch seasoning
submitted by: Sherie Christensen
2 lbs. Ground Beef (drained) (turkey or chicken may be substituted)
1 large onion
1 can pinto Beans (15 oz.)
1 can Black Beans
1 can Hominy
1 can Lima Beans
1 can kernel corn
2 28 oz. cans diced Tomatoes
(DRAIN BEANS BUT NOT TOMOATOES)
1 Small can green chili’s
1 pkg. taco seasoning
1 pkg. Ranch dip
1 ½ cups water
Place all ingredients in Crock pot
Low for 6-8 hours or
High for 4 hours
submitted by: Carrie Brady
Easier Variation:
Taco Soup
Combine in crock pot for 2-3 hrs. or heat on stove 15 min:
1 lb cooked hamburger meat
2 cans drained kidney beans
1 can undrained corn
2 cans diced tomatoes
1 small can green chilis
1 packet taco seasoning
1 packet ranch seasoning
submitted by: Sherie Christensen
Summer Squash-Meatball Soup
Summer Squash-Meatball Soup
1 Tbsp olive oil
1 small onion, diced
2 small zucchini, halved lengthwise and sliced to 1/2"
2 small yellow squash, halved lengthwise and sliced to 1/2"
2 garlic cloves, minced
1 can (15 oz) drained cannelini beans
1 can (14 oz) diced tomatoes
1/2 red bell pepper, chopped
10 (aprox) meatballs
1 1/2 cups vegetable or beef broth
1/4 tsp pepper
1/2 cup snipped fresh basil or 1 tsp dried
1/2 tsp dried marjoram
Saute vegetables in oil in large skillet about 10 minutes. Combine vegetables, meatballs, beans and broth in medium crockery pot. Cover and cook on low 4 to 5 hours or high 3 to 4 hours. Stir in the pepper, basil and marjoram.
submitted by: Saralynn Jensen
1 Tbsp olive oil
1 small onion, diced
2 small zucchini, halved lengthwise and sliced to 1/2"
2 small yellow squash, halved lengthwise and sliced to 1/2"
2 garlic cloves, minced
1 can (15 oz) drained cannelini beans
1 can (14 oz) diced tomatoes
1/2 red bell pepper, chopped
10 (aprox) meatballs
1 1/2 cups vegetable or beef broth
1/4 tsp pepper
1/2 cup snipped fresh basil or 1 tsp dried
1/2 tsp dried marjoram
Saute vegetables in oil in large skillet about 10 minutes. Combine vegetables, meatballs, beans and broth in medium crockery pot. Cover and cook on low 4 to 5 hours or high 3 to 4 hours. Stir in the pepper, basil and marjoram.
submitted by: Saralynn Jensen
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