Betty's Caramel Corn Puffs - Microwave Recipe
1 stick of butter (1/2 cup)
1 cup brown sugar
1/4 cup white corn syrup
1/2 tsp. salt
1/2 tsp. Baking Soda
16 cups (1-bag) Corn Puffs
Open corn puff bag and empty into a brown paper grocery ball. Set aside.
Melt butter in a large sauce pan. Add brown sugar, corn syrup and salt, stir. Bring to a boil. Boil for 2 minutes on med-high heat while continuing to stir.
Remove from heat and add baking soda, stir well.
Pour syrup over corn puffs into the brown paper grocery bag. Use a spatula to scrape all the caramel into the bag.
Shake bag well. Place bag in microwave and cook for 1 minute (2 minutes if your microwave wattage is low). Remove bag and shake a second time. Microwave again for 1 minute.
Remove bag and pour caramel puffs onto a large cookie sheet. Cool puffs.
While puffs are still slightly warm, break up pieces. Let cool completely before putting in a storage bag.
White Trash
3 cups Rice Chex cereal
3 cups Cheerios
2 cups pretzel sticks
1/2 cup chopped peanuts
2/3 cup plain M & M candies
1/3 cups Reeses peanut butter chips
1-12 oz bag Nestles white chips
1 tsp. canola oil
2 heaping Tblsp. crunchy peanut butter
Prepare 2 large cookie sheets with parchment paper or wax paper. Set aside.
In a large bowl, mix together the Rice Chex cereal, Cheerios, and pretzels. Set aside
Melt white chips and peanut butter chips in a double boiler with the canola oil and peanut butter. Stir until completely melted.
Pour half the melted mixture over the bowl of dry ingredients. Mix well. Add the chopped peanuts and M & M candies, stir again. Add the remaining melted mixture and stir well.
Transfer cereal mixture to 2 prepared pans. Pat the cereal mixture loosely on the pans....you don't want the mixture too thick on the pans. Let the mixture cool.
When cooled, begin to break up the cereal mixture so you have small pieces or clumps. Store in a tin canister in a cool place.
Feel free to add your own favorite ingredients, but be sure to reduce the measurements of the listed ingredients I've given in the recipe!
German Sweet & Sour Red Cabbage
2 Tblsp. butter
5 cups shredded red cabbage
1 cup sliced or chopped apples
1/3 cups apple cider vinegar
3 Tblsp. water
1/4 cup white sugar ( I use a little more!)
1 tsp. salt
1/4 tsp. black pepper
1/8 or 1/4 tsp. ground cloves (I use the lesser amt.)
Place butter, cabbage, apples and sugar into a large pot. Add the vinegar, water, salt, pepper and clove. Bring to a boil, then reduce heat to low and cover...continue to stir. Cook and simmer until the cabbage is tender, 1 to 1 1/2 hrs.
For storage: keep in refrigerator. Reheat when serving with a meal.
Bacon-Scallion Cornbread
(Recipe was doubled)
1 cup flour
3/4 cup coarse ground cornmeal
3 tbsp. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. pepper
1 cup buttermilk
2 eggs
4 slices bacon, cooked and chopped
1 bunch scallions, thinly sliced
3 tbsp. unsalted butter
Note: we doubled the recipe to fit our large skillet
Preheat oven to 425 degrees. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper. In a medium bowl, whisk together the buttermilk and eggs.
In a large 10-inch cast-iron skillet, cook the bacon over medium heat until golden but not crisp., about five minutes. Stir in the scallion and butter. Cook, stirring occasionally, until the scallions soften, about 3 minutes.
Whisk the buttermilk mixture into the flour mixture to combine. Whisk in the scallion greens, then mix in the hot bacon mixture, leaving some fat in the skillet.
Immediately pour the batter back into the hot skillet. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the skillet for 5 minutes before serving.
Oatmeal Cookies (Maida Heatter) - Use Raisins or Craisins
1 1/2 cup raisins or craisins, your choice
1 cup water
2 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 cup (2 sticks) butter, softened
1 tsp. vanilla
1 cup dark brown sugar, packed
2 eggs
1 1/2 cup old-fashion oats (not instant)
1 cup walnuts, hazelnuts or pecans
6 oz. semisweet chocolate chips
Preheat oven to 375 degrees.
Boil raisins or craisins in water in small saucepan, stirring occasionally, for 5 minutes. Drain fruit, but reserve cooking liquid....you will need 1/4 cup plus 1 tbsp.
Measure flour, baking soda, salt and cinnamon in bowl. Set aside.
In electric mixer, beat butter, brown sugar, vanilla and eggs. Mix until light and fluffy. Beat in cooled raisin water. Mix again. Beat in dry ingredients gradually, scraping down sides of bowl with a spatula. Stir in oatmeal, raisins/craisins, nuts and chocolate chips.
Drop by teaspoon onto ungreased cookie sheets or parchment-lined sheets. Drop 2-inches apart. Bake at 375 degrees oven for 15 minutes or until well-browned.
Swedish Cardamom Rolls
1 tsp. sugar
1/4 cup. warm water
1 pkg. dry yeast (1/4 ounce or 2 1/4 tsp.)
3/4 cup milk
3/4 cup salted or unsalted butter
1 large egg
3 3/4 cup flour
3 Tblsp. sugar
pinch of salt
pinch of salt
Filling:
1/2 cup sugar
1/2 Tblsp. cinnamon
1 tsp. ground cardamom (use double amt if you love cardamom!!!)
4 Tblsp. unsalted butter, softened to room temp.
1 egg, beaten with some water (to brush the rolls)
In a bowl of an electric mixer, combine 1 tsp. sugar, warm water (100-115 degrees). Let sit for 10 minutes or until yeast begins to bubble and foam.
In a small sauce pan, combine milk and butter. Heat until warm and butter is melted, but do not boil. Let set for 8 minutes or until temperature falls below 110 degrees. Pour into the yeast mixture. Add egg, flour and 3 Tblsp. sugar, pinch of salt and beat with a dough hook until combine. Turn dough out onto a floured surface and knead for 1 minute. Transfer dough to a lightly oiled or buttered bowl, cover loosely with plastic or a clean cloth. Let rise in a warm place for one hour.
While the dough is rising, in a small bowl combine sugar, cinnamon and cardamom. Preheat oven to 400 degrees.
Roll dough into a 20 x 15 inch rectangle on a lightly floured surface. Brush rectangle top with softened butter and evenly sprinkle with cinnamon, cardamom and white sugar. Fold dough over in half and cut into 1-inch strips. Hold one end of the strip and coil around three fingers to create a tightly rolled bun.....tuck the tail of the dough underneath. You can also take the strip and twist in the opposite direction and then coil around your fingers. Place each roll on a baking sheet lined with parchment paper, or place in a paper muffin cup. Let rolls rise in a warm place for 30-40 minutes.
Brush each roll with an egg wash (beaten egg with a little water) and sprinkle with a little coarse sugar.....or pearl sugar. Bake 10-12 minutes.
Note: I've started cutting my dough strips more like 1/2 inch instead of a 1 inch. I enjoy a smaller cardamon bun. 1/2018
Note: I've started cutting my dough strips more like 1/2 inch instead of a 1 inch. I enjoy a smaller cardamon bun. 1/2018
Brickle Chip Blondies
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs
2 tsp. vanilla
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup mini chocolate chips
1/2 cup brickle chips (Heath Bar is my choice)
Heat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan. Set aside.
In a large mixing bowl, combine brown sugar and butter. Beat at medium speed with electric mixer until light and fluffy. Add eggs and vanilla. Beat at medium speed until well blended. Add flour, baking powder and salt. Beat a low speed until blended. Stir in chips and brickle.
Spread mixture evenly in prepared pan. Bake for 22-25 minutes, or until wooden pick inserted in center comes out clean. Cut into bars when slightly warm.
Greek Yogurt Banana Bread
1/2 cup butter, softened
1 cup cane sugar or granulated coconut sugar
2 eggs
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas
1/2 cups chopped nuts
1/2 cup plain Greek yogurt or sour cream
Grease 1 large loaf pan.
Cream butter, sugar, eggs, and vanilla. Add mashed bananas and yogurt.
Add dry ingredients and chopped nuts. Mix well.
Bake at 350 F for 1 hr.
Note: I doubled this recipe and used 4 small loaf pans. I baked the loaves for 45 minutes. I also used a toothpick to test if the center of the bread was done. I also used 1 cup coconut sugar and 1 cup cane sugar.
Quinoa Kale Burgers
2 1/2 cups cooked quinoa, cooled
3 large eggs, beaten
1/2 yellow onion, diced small
1 small jalapeno, seeded and diced
1/2 cup red pepper, diced
1/2 cup grated parmesan
3/4 cup breadcrumbs or Panko crumbs
4 cups kale, deveined and finely chopped
1 tsp. salt & pepper
2 tsp. Italian herbs or herbs of choice
2 cloves garlic, minced
feta cheese, crumbled (optional)
Cook quinoa (2 cups water to 1 cup quinoa). Bring water to a boil and add quinoa. Gently boil covered until all the liquid is absorbed....about 20 minutes. Cool quinoa.
Wash kale, devein and chopped finely. Set aside in a large bowl. Sautee onions, red pepper, jalapeno and garlic until soft. Set aside to cool.
After quinoa and veggies are cooled, add to kale. Stir in beaten eggs, panko crumbs, parmesan cheese, salt, pepper, Italian herbs and feta cheese. Stir to mix.
In a large fry pan, add a generously amount of olive oil and use medium heat. Form fist-size burgers and add to prepared pan. Fry until each side is nicely brown and crispy. Serve with Sriracha mayo (Sriracha mixed in a 1/2 cup mayo). Great with a bun, bread or just plain!!!
Tip: you can also place kale in a Sautee pan with a few drops of water and pre-cook the kale to soften.
Burgers will freeze well!
Banana Bars with Brown Butter Frosting - Recipe adapted from Chef in Training
1 cup granulated sugar
1/2 granulated coconut sugar
1 cup plain yogurt or Greek yogurt
1/2 cup butter, softened
2 eggs
3-4 ripe bananas
2 tsp. vanilla
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 cup chopped pecans, toasted
Brown Butter Frosting
1/4 cup butter
2 cups powdered sugar
1/2 tsp. vanilla
1 1/2 Tblsp. milk or cream
Heat oven to 375 degrees
Grease a 15 x 10-inch jelly roll pan
In a large bowl, beat together sugars, yogurt, butter and eggs until creamy. Blend in bananas and vanilla. Add flours, baking soda, salt, nuts and mix until combined. Spread batter evenly into prepared pan. Bake 20-25 minutes or until golden brown.
Frosting
Heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown color and remove from heat immediately. Add powder sugar, vanilla and milk. Whisk together until smooth, (it should be thicker than a glaze but thinner than frosting.) Using spatula, spread the frosting over the warm bars.
Tip: Can double frosting recipe if you like a thicker coating of frosting. My version will give you a much lighter coating.
Layered Enchiladas with Corn Tortillas & Roasted Tomato & Red Chili Sauce
10-12 oz ground beef
1 cup red peppers, diced
1 med. onion, diced
olive oil
6 corn tortillas
1 can red enchilada sauce, or 1 pkg. Frontera Roasted Tomato & Red Chili Sauce
1-2 cups shredded sharp cheddar cheese
salt & pepper
sour cream
salsa
Brown hamburger with onions and red peppers...add a small amount of olive oil to the pan. Lightly salt and pepper meat mixture. Drain meat mixture, return to pan and turn off heat.
Place three corn tortillas on a oiled pan, overlap the first three corn tortillas. Spoon half the meat mixture over the tortillas. Carefully spoon 1/2 the roasted tomato sauce over the meat mixture. Sprinkle with cheddar cheese.
Layer the next three tortillas to create the second layer. Repeat with meat mixture, roasted tomato red sauce and cheddar cheese. Bake at 375 degrees for 15 minutes, or until the layers are lightly brown and the cheese is melted.
Serve with sour cream and salsa. Serves 2-3.
Savory Buttermilk Scones - modified recipe from the cookbook, Alice's Tea Cup
by Haley Fox & Lauren Fox 2010
3 cups all-purpose flour
1/2 tsp baking soda
2 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 Tblsp. Herbs de Provence
1 1/2 cups traditional grated sharp cheddar cheese
1 1/2 sticks (3/4 cup) unsalted butter, melted
3/4 cup fresh buttermilk
Milk or cream
Preheat the oven to 425 degrees F.
In a large bowl, combine the flour, baking soda, baking powder, salt, Herbs de Provence and grated cheddar cheese. Stir well.
Make a well in the center of the dry ingredients, and pour the melted butter and buttermilk into the well. Stir to incorporate all the ingredients....can also use your clean hands! Try not to knead or over mix the dough.
Turn the mixture onto a floured surface and gather the dough together. Gentle pat the dough to make a disk about 1 1/2 inches thick. You can either use a 3 inch biscuit cutter to cut scones, or you can cut the round dough with a knife like you are cutting a pie. I cut my dough into 8 pieces. If using a biscuit cutter you will get 12 pieces.
Place scones on a cookie sheet lined with parchment paper. Brush the tops of each scone with a light amount of milk or cream (I prefer cream).
Bake scones for 12-13 minutes, or until lightly browned. Enjoy!
Buttermilk Cornbread (gluten-free)
Meta Given's Modern Encyclopedia of Cooking - circa 1957
1 1/2 cups coarse-ground cornmeal
1 tsp. salt
3/4 baking soda
2 eggs, separated
1 1/3 cups fresh buttermilk
2 tblsp. melted butter or coconut oil
Optional items to add: handful of frozen blueberries, crisp bacon, chopped onions or even chopped fresh jalapenos. My favorite is blueberries!
Spoon cornmeal lightly into a measuring cup, then level off. Place all the dry ingredients together in a bowl. Beat egg yolks with the buttermilk and mix with the dry ingredients. Mix in the melted butter and stir. Fold in beaten egg whites. Turn immediately into a greased HOT 10-inch cast iron skillet. Bake in hot oven (475 degrees) for about 18-22 minutes, or until brown and crusty. After removing from oven, immediately remove cornbread from skillet.....or turn skillet upside down onto a cooling wrack. Serves 5-6
Steel-cut Cooked Oatmeal
2 cups water
1 2/3 cups 2% milk (my secret ingredient)
1 cup steel-cut oatmeal
No-sugar Dried craisins or cherries and dried blueberries (my additional secret ingredients)
Sliced almonds
Sliced bananas
Pomegranate seeds
Friends, this is sooooo easy. In a medium saucepan add the water, milk and oatmeal. Bring to a slow boil and frequently stir to reduce scorching on the bottom of the pan. When the oatmeal has almost thickened, add a handful of dried craisins or cherries, dried blueberries and almonds. Stir and cook another 5 minutes. Turn off heat and remove the pan from burner.
Be sure to serve your cooked oatmeal with a sliced banana, pomegranate seeds and a splash of milk or almond milk....resist adding sugar ok? This recipe makes enough oatmeal to last you at least 3-4 days. My tip: make a batch of oatmeal on Sunday night so you have oatmeal during your work week. Trust me, it makes breakfast a breeze and is so good for you and will help control your weight. Just remember not to buy or use pre-sugared dried fruits.
Pioneer Woman - Sour Cream (or Yogurt) Pancakes
Recipe is Altered
1 cup Sour Cream or Plain Yogurt
7 tblsp. flour
1 tblsp. sugar
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 tsp. vanilla
Maple Syrup
Butter or Coconut Oil
Place your griddle over middle-low heat on your stove.
Measure the dry ingredients into a bowl and stir. Add the sour cream (or plain yogurt) and stir gently.
Wisk the eggs in a separate bowl; add the vanilla and mix.
Poor the egg mixture into the sour cream/flour mixture and stir gently.
Melt several teaspoons of coconut oil on the griddle. Pour the batter into 1/4 cup portions and cook for 1 to 1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove. Repeat with remaining batter.
Serve pancakes with maple syrup, wild grape syrup or homemade apple sauce!
Note: I added blueberries to each pancake as they cooked on the griddle
Polenta Lasagna
For the Sauce:
2 large onions, diced
3-4 celery stalks, diced
4 cloves garlic, diced
Olive oil
2 jars black bean & corn salsa
10-12 oz. hamburger or seasoned sausage
1/2 tsp. each, dried or fresh thyme & rosemary
2 tblsp. fresh Italian parsley (or dried)
2 cups chopped kale
1 8 oz can black beans
1/2 cup red wine, optional
salt & pepper to taste
2 eggs, beaten
Sautee onion, celery and garlic in olive oil until tender. Add hamburger and brown. Continue to add salsa, black beans, kale and eggs. Let this simmer slowly.
To assemble:
Preheat oven to 350 degrees.
2 - 18 oz. prepared organic polenta, sliced
2 cups shredded mozzarella/provolone mix
1 cup fresh parmesan, grated
Grease 2 - 9 inch baking pans. Add several spoonful's of sauce in the bottom of the pan and then add a layer of polenta slices. Spoon sauce mixture over top. Sprinkle some cheese over the polenta slices and then repeat layers with polenta, sauce and cheese. Cover with aluminum foil.
Bake @ 350 degree for 30 minutes. Remove foil and set oven to broil. Broil until nicely browned.
Remove from oven and let set for 15 minutes before serving.
Note: We've made our own polenta instead of store bought. Polenta can be made ahead of time and then refrigerated. We used the organic store bought because if convenient and very tasty. You can buy the basic polenta, quinoa polenta or basil/garlic polenta.
You can add many other ingredients depending what you have in your refrigerator....be creative:
Sliced fresh mushrooms
Diced carrots
Diced colored peppers
Sliced eggplant or zuchinni
Chopped kale or spinach
For the sauce, you can also use spaghetti sauce, a variety of salsas, or your own canned tomatoes with an added can of tomato paste to thicken. You will want your sauce to be thick.
Just remember, your the cook so you call the shots with your sauce, spices and ingredients. You can also experiment with different cheeses. We've used a mixture of fresh mozzarella, shredded mozzarella, ricotta, fresh parmesan and provolone. A little Swiss cheese would be excellent as well.
Enjoy!
Homemade Mac and Cheese - courtesy of Homeroom, Oakland California
Ingredients
For the bechamel:
4 cups (1 quart) whole milk
8 tblsp. unsalted butter (1 stick)
1/2 cup all-purpose flour
2 tblsp. kosher salt
To assemble:
Kosher salt
1 pound elbow macaroni
8 oz. shredded 2-year aged sharp cheddar cheese (3 cups)
3 oz. grated Pecorino Romano cheese (about 1 cup), or Parmesan cheese
2/3 cup panko
Instructions
For the bechmel:
1. Heat the milk in a medium saucepan over medium-heat until it just comes to a simmer, then turn off the heat and set aside.
2. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from heat.
3. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out).
4. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste ( we used 2 tsp. of salt), and add the remaining salt as desired. Remove from the heat and set aside.
To assemble:
1. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it's almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (If you plan to top the mac 'n' cheese with panko and bake it, heat the oven to 400 degrees and arrange a rack in the middle).
2. Place the reserved saucepan of bechamel over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.
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Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour or regular whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons butter, at room temperature
- 2 tablespoons canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain nonfat yogurt
- 1 cup fresh blueberries, or frozen and thawed
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Per Serving
(serving size, 1 piece)
Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg
Good source of: Thiamin
Spinach or Kale Florentine
1 large jar spaghetti sauce or homemade sauce
1 pkg. jumbo stuffiing pasta shells
10-12 oz. Ricotta cheese
1 cup grated Parmesan Cheese
2 eggs, slightly beaten
1/4 cup fresh Italian parsley, chopped
1/2 tsp. salt & other seasonings of choice
1 pkg. frozen spinach, cooked, or 3-4 cups fresh kale, chopped & sauteed
1 medium onion, chopped
Bacon, cooked and chopped, optional
1 lb. shredded Mozzarella cheese
If you choose to use fresh kale, chop kale and saute with diced onion in olive oil. If you choose to use frozen spinach, cook spinach with chopped onions.
Combine Ricotta, Parmesan and half of the Mozzarella cheese, eggs, parsley, salt, seasoning of choice and spinach or sauteed kale. Add cooked and chopped bacon, of course optional!
Cook shells according to the package directions, but cook a few minutes less, so the shells will be slightly firm.....about 7-8 minutes (be sure not too overcook shells). Drain shells. Remove one shell at a time and stuff with cheese filling.
In a 9x13 inch pan, place 1/2 jar of spaghetti sauce in the bottom of the pan. Arrange stuffed shells one-by-one in the pan. Cover with remaining spaghetti sauce over top. Sprinkle with 1/2 remaining Mozzarella over the top. Cover with foil.
Bake @ 375 degrees for 30 minutes. Remove foil and place oven temperature on "broil." Broil shells until cheese is brown, about five minutes or less.
Whole Wheat Blueberry Crumb Pie (Food Network)
For the Dough
3/4 cup whole wheat flour (can use white whole wheat flour)
3/4 cup all purpose flour
1 tblsp. granulated sugar
2 tsp. vinegar
1/2 tsp. salt
10 tblsp. cold unsalted butter, cut into small pieces
For the Filling
6 cups blueberries
3/4 cup granulated sugar
zest of a lemon or orange
1 tbsp. lemon juice
3 tblsp. whole wheat flour
1/4 tsp. nutmeg
1/8 tsp. salt
Topping
3/4 cup coarsely chopped almonds, walnuts or hazelnuts, toasted
1/2 cup light brown sugar
1/2 cup whole wheat flour
4 tblsp. butter, melted
pinch of salt
Make the dough: can use the food processor, or traditional method, using a pastry cutter to blend the butter and dry ingredients (my method of choice). Remember to add vinegar water slowly. Turn the dough out onto a piece of plastic wrap and refrigerate until firm.
Roll the dough into a 12-inch round on a lightly floured surface. Place in a 9-inch pie plate and crimp the edges. Refrigerate crust. Meanwhile, preheat the oven to 350 degrees.
Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment paper with the weights or beans. Continue baking about 10 more minutes. Transfer to a wire rack and cool.
Make the filling: bring 3 cups blueberries (I used fresh), 1/2 cup sugar and the lemon or orange zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon or potato masher.
Cook, stirring occasionally, until reduced by half, about 20 minutes. Transfer the blueberry mixture to a bowl; stir in remaining 3 cups blueberries and 1/4 cup granulated sugar, lemon juice, whole wheat flour, nutmeg and salt. Let cool completely.
Make the topping: Combine the nuts, brown sugar, whole wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and place in a ziplock bag and freeze or refrigerate.....30 minutes or longer.
Increase the oven temp. to 375 degrees. Pour the blueberry filling into the crust and top with the frozen or cooled crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is brown, about 45-55 minutes. If the topping browns to quickly, place a sheet of tin foil over the pie.
Cool the pie before serving, several hours or overnight.
Note: When I make this pie again, I will make the dough for the crust ahead of time along with the topping just to save time. I found this pie recipe to be extremely time-consuming, but well worth the effort!
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Rhubarb Custard Pie.....So Easy!
1 1/2 cups sugar
1/4 cup flour
3/4 tsp. nutmeg
3 slightly beaten eggs
4 cups diced rhubarb (1 lb.)
1 single pie crust
2 tblsp. melted butter
Blend sugar, flour and nutmeg. Add to eggs; beat till smooth. Add rhubarb, then melted butter and stir. Pour into a 9-inch unbaked pie crust. Bake at 375 degrees for 50-55 minutes or until custard is set. Cool before serving.
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Italian Sausage Toscana Soup
1 1/2 cups spicy sausage links (12 links), cut up
3 med. potatoes, peeled and cut into cubes
1 large onion, diced
1 cup celery, diced
1-2 garlic cloves, minced
1-2 tblsp. olive oil
2-3 cups kale leaves, cut-up
2 tblsp. chicken base
1 qt. water
1/3 c. whipping cream or light cream
salt & pepper to taste
Pan fry sausages; cut-up into pieces and set aside. Place onions and celery in large sauce pan with olive oil and cook over low-med. heat until tender. Add garlic and cook additional 1-2 minutes.
Add water, chicken base and potatoes. Cook over med. heat until the potatoes are tender.
Add sausage, kale and cream, salt and pepper to taste; simmer on low heat.
Note: If you prefer a thicker soup, add several tablespoons of instant potato flakes.....should thicken immediately.
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Black Bean - Pumpkin Soup
2 cans (15 oz. each) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes, drained (I used spicy diced tomatoes w/green chiles)
2 med. onions, finely chopped
1 Tblsp. olive oil
3 garlic cloves, minced
1 tsp. ground cumin
3 cups vegetable broth
1 can (15 oz.) solid-pack pumpkin
2 Tblsp. cider vinegar
1/2 tsp. pepper
Salt to taste
Possible garnishes: Sour cream, crushed tortilla chips, shredded cheddar cheese, green onions & salted pumpkin seeds
Place one can of the black beans and the tomatoes in a food processor; cover and process until blended. Save the other can of black beans for the actual soup. Set aside.
In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, remaining one can of black beans, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Garnish each serving with sour cream, crushed tortilla chips, shredded cheddar cheese, green onions or salted pumpkin seeds.
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Creamy Potato Soup
3/4 cup chopped celery
3/4 cup chopped onion
1-2 Tblsp. olive oil
3 cups water
2 Tblsp. chicken bouillon/base
1 Tblsp. dried basil
4 cups peeled, diced potatoes
1/4 cup flour
3 Tblsp. butter
1 cup low-fat milk
1/2 half and half
Pepper to taste
In a large soup pot, saute the celery and onions in olive oil until tender. Add water, chicken base, diced potatoes and dried basil. Bring to a boil for 10-15 minutes. When potatoes are tender, turn heat to low. Take a potato masher and mash the potatoes a few time (don't over mash).
In a saucepan melt butter; add flour and stir. Add milk and cream; stir continually with a wire whip until thick and bubbly. Gradually add thickened milk to soup, and stir. Season with pepper. Turn heat down to simmer.
Serve with croutons or crackers. Serves 3-4
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Cranberry-Orange Scones
2 cups all-purpose flour
1 Tblsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tblsp. sugar
1 Tblsp. grated orange rind
1/2 cup butter, cut up in pieces
2/3 buttermilk
1 cup dried cranberries
1 Tblsp. milk
1 Tblsp. sugar
Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add the buttermilk and dried cranberries, stirring just until moistened.
Turn dough out onto a lightly floured surface; knead 5-6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet, or use parchment paper. Brush with milk and sprinkle with sugar.
Bake @ 425 degrees for 15 minutes or until scones are golden brown. Yields 8 scones
These are my mom's favorite scones....mine too. You can't beat homemade scones. The secret is the butter and buttermilk.
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Whoopie Pies, Courtesy of Double Delicious by Jessica Seinfeld
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup olive oil
1-1/4 cups packed brown sugar
2 egg whites
1/2 cup spinach puree
2 tsp. vanilla extract
1/2 cup low-fat (1%) buttermilk
non-stick cooking spray
Filling:
1 stick (1/2 cup unsalted butter, softened
1-1/4 cup confectioner's sugar
2 cups marshmallow cream
1 tsp. vanilla extract
1. Preheat the oven to 350 degrees. Whisk together the flours, cocoa, baking soda, baking powder, and salt in a bowl or shake in a zipper-lock plastic bag until combined.
2. In a large bowl or standing mixer, beat the oil and brown sugar with an electric mixer at medium-high speed until well combined. Add the egg whites and mix on low until well blended. Blend in the spinach puree and vanilla.
3. Alternately add in the flour mixture and buttermilk, beginning and ending with flour, mixing until smooth and just combined.
4. Coat 2 large baking sheets with cooking spray. Place tablespoonfuls of batter about 2-inches apart onto baking sheets. Bake until cakes are cooked through and spring back to the touch, 8 to 10 minutes. Transfer to a rack to cool completely.
5. Make the filling. With an electric mixer on medium speed, beat together all the ingredients until smooth, about 3 minutes. Spread a rouned tablespoonful of filling on the flat sides of half of the cakes and top with the remaining cakes. Makes 16 pies.
My tip: I did not feel there was enough filling to make a thick whoopie pie, so next time I will double the filling recipe so I will have much more filling. I individually wrapped each whoopie pie and stored them in the refrigerator. Everyone that tried the whoopie pies loved them! If only my friend knew the secret ingredient.....spinach!
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Chocolate Yogurt Cheesecake, Courtesy of Double Delicious by Jessica Seinfeld
1/2 cup hazelnuts or hazelnut pieces
1 cup graham cracker crumbs
1 tsp. cinnamon
2 tblsp. canola oil
3 large egg whites
1/4 tsp. salt
1-1/2 cups low-fat plain Greek yogurt
1/2 cup nonfat sour cream
3 tblsp. unsweetened cocoa
3/4 cups packed brown sugar
1/2 cup carrot puree
6 tblsp. all-purpose flour
2 tsp. vanilla extract
1. Preheat the oven to 325 degrees. Place the hazelnuts in a food processor and finely chop. Break up the graham crackers and add them to the nuts, along with the cinnamon. Process into fine crumbs. Add the oil and pulse 2 to 3 times, until the graham crackers are moist. Press the graham cracker mixture into the bottom of an 8-inch round deep-dish pie plate, or a 8-inch springform pan.
2. Place the egg whites and salt in a large, clean metal bowl. With a mixer on high, beat the egg whites until they are fluffy and cling to the bowl when titled, about 2 minutes. Set aside.
3. In another large bowl, whisk the yogurt, sour cream, cocoa, brown sugar, carrot puree, flour and vanilla. With a rubber spatula, fold in the egg whites in 3 batches. Pour the batter over the crust and smooth with a rubber spatula.
4. Bake until the edges are slightly browned but the center is still soft and wobbles when the pan is moved, 35-40 minutes. Transfer to a wire rack and allow to cool before removing from the pan. Cover and chill for 2 hours before serving.
My tips: I did not have hazelnuts so I substituted pecans. I also decided to cheat and use melted butter instead of the canola oil! Very simple dessert to make.....slightly tangy flavor from the Greek yogurt. This is a great chocolate dessert for someone on a low-fat diet.
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Chicken & Rice Soup.....courtesy of Double Delicious by Jessica Seinfeld
2 carrots, peeled and chopped
1 stalk of celery, chopped
1 small onion, chopped
2 Tblsp. olive oil
1/4 tsp. pepper
1/2 tsp. sweet paprika
1/4 cup short-grain rice
1 quart water
1 quart low-fat chicken broth
2 skinless chicken breast on the bone
1 cup cauliflower puree
1/2 cup carrot puree
1 tblsp. cornstarch
2 tblsp. reduced-fat cream cheese at room-temperature
1/4 cup freshly squeezed lemon juice
1. Finely chop the carrots, celery, and onion by hand or in the food processor. Heat the olive oil in a large stockpot over medium high heat. Add the chopped vegetables, pepper, and paprika. Cook until the vegetables soften but do not brown, 6 to 8 minutes. Add the rice and cook 1 to 2 minutes more, until the ends of the rice turn translucent.
2. Add the water and broth and bring to a boil. Add the chicken and broth. Turn off the heat and let the chicken cook in the hot water until it's no longer pink at the bone, 25 to 30 minutes. Once the chicken has cooked through, remove the meat from the bone, shred it, and return it to the pot.
3. Stir the purees into the soup. In a small bowl, mash the cornstarch into the cream cheese. Remove 1 cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone. Stir the soup and cream cheese mixture back into the pot and warm through. Stir in the lemon juice just before serving.
My tips: If you are pressed for time, just use rotisserie shredded chicken or chicken breast without the bone is fine too.....shred your own chicken breasts. If you want a thicker, creamier soup, use more cream cheese and cornstarch. Next time I will try mini noodles instead of the rice.
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Maple Pecan Pie (my favorite and so easy)
•1 prepared unbaked pastry shell, 9-inch
•3 eggs
•1 cup pure maple syrup
•1/2 cup light brown sugar, packed
•2 tablespoons melted butter
•1 teaspoon vanilla extract
•1 1/4 cups pecan pieces or halves
Preparation:
Preheat oven to 350° and place rack at lowest position. In a large bowl, beat eggs. Add maple syrup, brown sugar, melted butter, and vanilla. Blend well and stir in pecans. Pour into prepared pie shell. Bake at 350° for 35 to 40 minutes, or until golden brown and the filling is set.
Celebrate fall with these delicious Buttermilk Canberry-Orange Muffins.
(courtesy to Joy of Baking)
The Best-Ever Berry Muffin Recipe. Fresh buttermilk and lemon zest is the secret!
Caramel Apple Cake
This cake is delicious, but time consuming. I found the recipe in the Food Network magazine (October issue). The caramel sauce is the best part! Just so you know, I added twice the amount of cinnamon, then added some allspice, ginger and cloves. I read the reviews of the recipe and most people said the cake recipe was ok, but needed more flavor or spices.
Cheeseburger Soup
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp. dried basil
1 tsp. dried parsley
4 tblsp. butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
1-2 cups cheddar cheese
1 1/2 cups milk
salt & pepper
fresh basil, cut fine
1. In a large pot, melt 1 tblsp. butter over medium heat; cook and stir vegetables and beef until beef is browned and vegetables are soft. Add salt & pepper to taste.
2. Stir in dried basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 15-20 minutes.
3. In a separate saucepan, melt the remaining butter an stir in flour; mix on low heat. Add milk, stirring until mixture is smooth and thickened. Add shredded cheddar cheese and mix well.
4. Gradually add milk/cheese mixture to the soup, stirring to mix.
5. Before serving, add finely chopped fresh basil to each bowl of soup.
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Quinoa Salad
1 cup Quinoa
2 cups water
1Tblsp. chicken broth base
Add water to small sauce pan, and chicken base. Heat water to boiling, add Quinoa, cover with lid. Continue to boil for 12-14 minutes. Turn off heat and fluff Quinoa with a fork. Place Quinoa in large bowl and refrigerate to cool.
While Quinoa is cooling, cut up vegetables. Dice a red & yellow bell pepper, one small cucumber, and one small onion. Add one handful of freshly chopped basil. Add one cup sliced black olives and one can Black-Eyed Peas (or any other favorite bean). Add cooled Quinoa and mix together. Add dressing:
3 Tblsp. olive oil
2 Tblsp. red wine vinegar
1 tsp. chopped garlic
1 tsp. lemon juice
salt & pepper
Pour over salad and mix well. Refrigerate.....served chilled.
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Dump-it-in skillet
There's no rules with this recipe because it's all about the garden. Have fun!
Red Potatoes, bite-sized cubes
Fresh Green Beans, chopped
1-2 Fresh Jalapenos, membrane & seeds removed, diced
2 Banana Peppers, seeds removed and chopped
1 large Onion, chopped
1 cup Canadian Bacon, chopped
Garlic, chopped
Salt & Pepper
Olive Oil
Start with a large fry pan; add a generous amount of olive oil. To pan, add dice red potatoes, green beans, jalapenos, garlic and banana peppers. Fry on medium heat until potatoes soften.
Add onions and Canadian bacon; continue frying until potatoes are browned. Add salt and pepper or any other seasonings of your liking. Enjoy
Garden tip: any other pepper works well like colored bell peppers. If you don't like hot peppers, leave them out. Try adding fresh sweet corn. Instead of Canadian bacon, you could substitute regular cooked bacon.
Fresh Tapanade
1 small zucchini, chopped fine
1 small vadalia onion, chopped fine
1 jar roasted red peppers, drained and chopped fine
1/2 can black olives, drained and chopped fine
Large handful of crumbled Organic Valley feta cheese
Large handful fresh basil, chopped fine
Splash of lemon juice
Olive oil
Sea Salt
In a medium bowl, stir together all chopped ingredients. Add feta cheese and stir. Add olive oil, lemon juice and sea salt. Serve tapanade with tortilla chips or crackers. Refrigerate leftover tapanade.
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Diane's Bake Bean Casserole
(very sweet & buttery!)
1 - 28 oz. can of B & M Baked Beans or Bush's Beans
1 can Red Kidney Beans
1 can Butter Beans
Drain juice off from each can of beans. Put beans in a large casserole dish and add:
1/2 cup white & brown sugar
1 cup cooked bacon, crumbled
1/2 cup Velveeta cheese, cut into cubes (I add slightly more cheese)
Bake for one hour @ 350 degrees.
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Grilled Vegetables With Balsamic Vinegar Dressing (wcco.com)
Dressing:1/3 cup extra virgin olive oil
2½ TBSP balsamic vinegar
1½ TBSP honey Dijon mustard
1 medium eggplant, cut horizontally into ½-inch slices
2-3 1/3-inch slices sweet onion or red onion
2 medium zucchini, quartered lengthwise
1 red bell pepper, quartered and cored
1 yellow or orange bell pepper, quartered and cored
kosher salt and freshly ground pepper to taste
1 pint grape tomatoes, halved
1 large handful basil, thinly sliced
Preheat grill to medium high.
Whisk together olive oil, vinegar, and mustard in a large bowl. Brush vinaigrette mixture over eggplant, onion, zucchini and bell pepper slices. Sprinkle veggies with salt and pepper.
Add tomatoes to the vinaigrette remaining in the bowl.
Grill vegetables over medium high heat until lightly charred. Flip vegetables, reduce the heat and continue to grill until tender, moving around the grill as needed to prevent burning.
When vegetables are cool enough to handle, cut them into bite-sized pieces and add to the tomatoes. Stir in the basil; season with salt and pepper and serve warm or at room temperature
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Thanks for sending me the link Son.....looks delicious.
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White Chili
1 lb. chicken breasts, cut into small pieces
1 Tablespoon olive oil
1 Tablespoon freshly minced garlic
1 small onion, chopped
Saute until chicken is cooked and onions are tender. Add to chicken:
14 1/2 oz. chicken broth
2 - 4oz. cans chopped green chilies
1 jalapeno, seeded & chopped (optional)
1/2 tsp. salt
1 tsp. oregano
1/2 tsp. black pepper
1 tsp. cumin
1/4 tsp. cayenne pepper
Let chili simmer on low heat for 20 minutes; then add the beans
2 - cans great northern beans (rinsed & drained); then add:
1 cup sour cream
1/2 cup whipping cream
Serve chili with garlic bread or croutons.
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Peruvian Gold Grilling Sauce
Peruvian Gold Burgers
10 oz. lean hamburger
1/2 cup finely chopped onion
1/4 cup Peruvian Gold grilling sauce
Salt & Pepper
Six Slices Cheese bread
Butter
Lettuce
Ketchup & Mustard
Combine ground hamburger and Peruvian Gold sauce in mixing bowl. Add chopped onions, salt and pepper. Mix well. Divide hamburger mixture into three patties. Grill hamburgers.
While burgers are grilling, butter slices of cheese bread. Place on grill and brown bread on each side. Watch bread carefully. When burgers are cooked, assemble burger sandwich with lettuce, ketchup and mustard. Serve with waffle fries......Enjoy
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Cheesy Potato Casserole
2# frozen hash browns
1 cup sour cream
1 can cream of chicken soup
8 oz. shredded sharp cheddar cheese
small onion, chopped fine
1 stick (1/2 cup) melted butter
1 tsp. salt
Heat oven to 350 degrees. Mix above ingredients together. Put into a greased 9 x 13 inch baking pan. Add prepared topping (see below) and evenly place on top of potato mixture. Bake one hour.
Topping ;
1-1/2 cup cups crushed cornflakes (or I use panko bread crumbs)
4 Tablespoons melted butter
Mix together well in a small bowl.
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Swiss Chocolate Brownies
1 cup water
1/2 cup butter or margarine
1-1/2 squares unsweetened chocolate (1-1/2 oz.)
2 cups all purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1/2 cup sour cream
1/2 tsp. vanilla extract
1 cup chopped nuts, optional
Icing:
1/2 cup butter
1-1/2 squares unsweetened chocolate (1-1/2 oz.)
3 cups confectioner's sugar, divided
5 tablespoons milk or cream
1 tsp. vanilla extract
In a saucepan, bring water, butter and chocolate to a boil. Boil for one minute. Remove from the heat: cool. In a mixing bowl, combine flour, sugar, baking soda and salt. Add the cooled chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in nuts. Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 20-25 minutes or until brownies test done. Cool for 10 minutes.
For icing, melt butter and chocolate. Place in a mixing bowl; mix in 1-1/2 cups confectioner's sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies. Yields: about 3 dozen.
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Beef Fajitas
1-1/2 pounds Round Steak
Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
Mix marinade ingredients together. Place round steak in container and pour marinade over meat and marinate for one-hour or longer.
Vegetables to saute:
Red, Yellow or Green Peppers, your choice
2 medium onions, sliced
While meat is marinating, saute vegetables in olive oil. When vegetables are done, set aside in bowl.
Grill meat. For an extra kick, grill with adobo sauce. When done, cut meat into thin slices.
Serve fajitas with warm flour or corn tortillas and the sauteed vegetables.
Extras to serve with fajitas:
Guacamole, salsa, sour cream, and shredded cheese
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Garlic Knots
~12-13 knots
•3/4 cup +1 tablespoon all-purpose flour
•1/2 teaspoon sugar
•1/2 teaspoon instant yeast
•1/2 teaspoon table salt
•1/3 cup water at room temperature (70 to 90 degrees)
•5 1/2 teaspoon olive oil, divided
•4 large cloves garlic, minced
•1/4 teaspoon kosher salt
•1 packed tablespoons chopped fresh parsley
Instructions -
1. Whisk together flour, sugar, and yeast in a small bowl. Whisk in salt last (preventing direct contact with yeast). Make a well in the center and pour in water. Stir together to moisten the flour, just until dough begins to form, about 20 seconds. The dough will look shaggy and bumpy, not smooth.
2. Pour 4 teaspoons oil in a 2-cup sized bowl or cup (bigger if you are increasing recipe size). Place dough in and turn to coat. Cover tightly and rest on the counter until doubled in size, about 1 hour.
3. Place a rack in the lower third of the oven and preheat to 400 degrees F at least 30 minutes before baking. Meanwhile, stir together 1/2 teaspoon olive oil, garlic, and kosher salt in a large bowl (you’ll see why later). Set aside.
4. When the dough is ready, place it on a board and gently press into a 10″ x 6″ rectangle. There will be left-over oil in the cup/bowl that the dough was rising in. Spread that oil over a baking sheet.
5. Spread half of the garlic mixture across the rectangle dough. Cut into 3/4″ strips (6″ long).
6. Tie any type of knot and lay on baking sheet with about 2″ space in between. Bake for 12 minutes or until golden. Meanwhile, add the remaining teaspoon of olive oil and parsley to the garlic mixture. Stir.
7. When garlic knots are done baking, toss in the garlic and parsley mixture and serve immediately.
