Pumpkin Waffles

From the blog Mogwai Soup
www.mogwaisoup.com

(Originally by Love to Cook)
 www.tastesbetterfromscratch.blogspot.com

1 1/4 cups all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2  teaspoon cinnamon
2 egg yolks
2 egg whites, beaten stiff
1 cup canned pumpkin
1 cup milk
4 tablespoons butter, melted

2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

or

2 1/2 teaspoons pumpkin pie spice instead of the spices above.

Spread waffle iron with nonstick cooking spray and heat to desired temperature.

Combine cornstarch and sugar in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients and whisk to blend.

Separate the eggs. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the melted butter; whisk to blend and set aside. Whisk the egg whites with a hand mixer on high until stiff peaks form, 1-1 1/2 minutes. Set aside.

Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended.

Pour the batter on the heated waffle iron and cook to perfection (I added 1/3 cup miniature chocolate chips to the batter before cooking).

* To lower the cholesterol, I used 1 egg yolk and 3 eggs whites.

Note: You can freeze leftover waffles and then pop them in the toaster later.

Christmas Smoothie

My husband named this smoothie "The Christmas smoothie" because of the colors: red from the raspberries and green from the spinach even though the green gets lost when combined with the other ingredients.

2 cups frozen raspberries or strawberries
1 cup fresh spinach or a handful of frozen spinach
2 cups low-fat strawberry or plain yogurt
1 cup milk
1/2 banana
2 tablespoons wheat germ
2 tablespoons honey or more if using nonfat plain yogurt
10 ice cubes

Put the frozen raspberries in the blender, add the milk and spinach and blend well.

Add the yogurt and blend using the spoon to stir (the motor has to be off). Once the mixture is smooth, add the honey, wheat germ, banana and blend again, there must not be chunks.

Finally, stir in the ice cubes and use the "crush ice or frappe" button to grind the ice.

Makes 4 servings

Orange-Apricot Glazed Ham

1 (3 pound) smoked boneless ham
1/2 cup water

Glaze:

2 tablespoons apricot preserves
2 tablespoons orange marmalade
1/2 teaspoon dry mustard
1 tablespoon honey

How to score a ham:

Use a small chef's knife. Make crosshatches about 1/3 inch deep and spaced an inch or so apart, creating a diamond pattern over the entire surface.

Place the ham in a small baking dish; pour the water on the bottom of the dish. Cover the entire ham with aluminum foil and bake in a 350 F preheated oven.

Bake for 40 minutes. Meanwhile, mix the glaze ingredients and heat them up in the microwave for 40 seconds. Combine well.

Glaze the ham with a brush covering all the surface and sides well. Bake uncovered for 15-20 minutes. Remove the baking dish from the oven and let the ham rest for 10 minutes before slicing.

Jumbo Oatmeal-Raisin Cookies

Everyday Food Magazine, April 2005

www.everydayfood.com

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut

 Preheat oven to 350 F. In a medium bowl, whisk together flour, baking soda and salt; set aside.

With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, coconut; beat just until combined.

Drop level 1/4 cup measures of dough, 1 1/2 inches apart, onto baking sheets.

Bake until cookies have spread and are golden brown and soft to the touch, 18-20 minutes (I bake mine 13-15 minutes only on cookie trays lined with parchment paper), rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Makes 20.

Freeze and bake: Freeze unbaked cookies on baking sheet until firm about 30 minutes. Transfer to resealable plastic bags (label and date); keep up up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20-25 minutes.

Herb-Roasted Turkey Breast

1 (7 pound) turkey breast, completely thawed, if frozen

Compound Butter :

2 tablespoons salted butter, softened
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped rosemary
1 teaspoon fresh sage leaves, chopped
1 teaspoon dried thyme leaves
1 1/4 teaspoons table salt

Additional ingredients:

2 celery stalks, chopped
1 big onion, chopped
2 carrots, peeled and sliced
1/2 cup white wine
2- 3 cups low-sodium chicken broth
1 rosemary sprig

Pat dry the turkey breast trimming the visible excess of fat.

Mix the compound butter ingredients and rub on the turkey breast, even between the skin and breast like a pocket. Cover tightly and refrigerate overnight.

Place the vegetables, rosemary sprig, wine and chicken broth in a roasting pan. Nestle the uncovered turkey breast on top of the mixture.

Bake at 325 F for 2 hours-2 hrs 15 minutes basting a couple of times if necessary.

Remove the turkey breast to a platter, internal temperature should be 170 degrees when using a meat thermometer that has to be inserted without touching the bone. Cover with aluminum foil for 15-20 minutes before slicing with a very sharp or electric knife.

The Famous Lipton California Dip

Lipton's Recipe Secrets

Michele usually brings this dip to our family dinners. I love it.

1 envelope Lipton Recipe Secrets Onion Soup Mix
1 container (16 ounces) regular or light sour cream

In a medium bowl, combine all ingredients; chill at least 2 hours.

Serve with your favorite dippers.

Makes 2 cups dip

Note: For a creamier dip, add more sour cream

Margaret's Raisin Bread in a Can

Trisha's Southern Cooking. Food Network
www.foodnetwork.com

1 cup boiling water
1 1/2 cups raisins
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 cup vegetable oil
1 large egg
1 cup sugar
1 cup crushed bran flakes
1/4 teaspoon salt

Preheat the oven to 350 F degrees.

Heavily grease and flour the inside of 3 (15-ounce) cans.

In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool.

In a medium mixing bowl sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil and stir into the flour mixture. Stir in the cooled raisins and water.

Divide the batter evenly among the 3 cans, filling about 3/4 of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, about 40 to 45 minutes.

Cool for about 10 minutes and run a knife along the sides of the can to remove.

If packing as gift, just wrap in the can.

Makes 3 mini loaves

Slow-Cooked White Chicken Chili

www.tasteofhome.com

The salsa verde and cilantro give this chili a  very special touch.

3 cups cooked chicken, cubed
3 cans (15 oz) Cannellini beans or Great Northern beans, rinsed and drained
1 (15 oz) container Alfredo sauce
1 cup Monterey Jack cheese
1 cup Pepper Jack cheese
2 cups chicken broth
1 1/2 cups frozen corn
1 (4 oz) can chopped green chilies (Mild)
1 small onion chopped
1 cup sour  cream (I used Light)
1 yellow bell pepper, chopped
3 garlic cloves, minced
1 teaspoon cayenne pepper (or I used 1/2 teaspoon only)
1 tablespoon cumin ( I am not a big fan of strong cumin flavor so I used 1 1/2 teaspoon)

Mix all the ingredients and pour in the slow cooker.

Cook on LOW for 3-4 hours.

Garnish with salsa verde and fresh cilantro.

Makes 6-8 servings

Cheesy Cornbread

1 cup all-purpose flour
1 cup cornmeal
1 1/2 cups shredded Sharp Cheddar cheese
2 eggs
1/3 cup Canola Oil
3/4 cup buttermilk
1 can 8.5 ounces cream-style corn
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon chopped fresh Jalapeno pepper (optional)
2 green onions, chopped (optional)

Mix the wet ingredients in a bowl and the dry ingredients in another one. Combine them altogether and add the cheese and Jalapeno pepper and green onions.

Place in a 13x9x1-inch greased and flour baking pan. Bake at 375 for 40 minutes or until toothpick inserted in the middle of the cornbread comes out clean.

Makes 15 servings

Note: I tested half the recipe in a small round baking dish and baked for 20-22 minutes.

Fruity Oatmeal

Best Ever Low-Cal Recipes-Better Homes and Gardens
www.betterhomesandgardens.com

In just 15 minutes you'll have a warm breakfast for a cold winter morning. If you have a penchant for pears or apricots, substitute them for the peaches or apple.

2 cups water
1/4 teaspoon salt
1 cup regular rolled oats
1 cup coarsely chopped peeled peaches or chopped apple
1/4 raisins or snipped pitted whole dates
1/8 teaspoon ground cinnamon
2 teaspoons brown sugar
1/2 cup fat-free milk

My suggestion:

Honey, snipped dates, raisins, nuts and chopped apple on top.

In a medium saucepan bring the water and salt to boiling; stir in oats, peaches or apple, raisins or dates, and cinnamon. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from Heat. Cover; let stand for 2 minutes.
Stir in brown sugar.

Divide the hot oat mixture among 4 bowls. Pour 2 tablespoons of the milk over each serving. Serve immediately.

Makes 4 servings

Chicken Tortilla Soup (Slow Cooker)

Fix-It and Forget-It Cookbook. Feasting with your slow-cooker.
Picture courtesy of Michele Boatright

4 chicken breast halves
2 (15 oz) cans black beans, undrained
2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
4-oz can chopped green chilies
14 1/2 oz can tomato sauce

Tortilla chips
2 cups grated cheese

Combine all the ingredients except cheese and chips in a large slow-cooker.

Cover. Cook on Low 8 hours.

Just before serving, remove chicken breasts and slice into bite-sized pieces or shred. Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Makes 6-8 servings

                                                                                           Becky Harder
                                                                                           Monument, CO

Orange Danish Rolls

Recipe and picture by Heather Davenport

2 cups milk
10 tablespoon vegetable oil or Canola
8 tablespoons sugar
3 teaspoons salt

Scald these ingredients in medium saucepan.

In  a separated bowl mix:

1/2 cup very warm water (not boiling)
2 packets dry yeast

Ferment this mixture while milk is scalding. Sprinkle in 1 teaspoon sugar.

Additional ingredients:

4 eggs, well beaten
6 1/2 cups all-purpose flour

Scald milk while yeast is fermenting. Cool down milk with beaten eggs stirring quickly. Then, add yeast mixture.

Slowly stir in flour with a large spoon. Do not knead. The dough should be very soft. Cover with an oiled sheet of plastic film and a towel and let rise for 1 1.2 hours.

Punch the dough down and let rest for 10 minutes.

Roll out on a floured surface into a rectangle about 1/4-inch thick. Spread filling over dough.

Roll up jelly-roll style and cut into 1-inch rings.

Place 12 rings or slices in a buttered 13x9x2-inch baking pan. You will need two 13x9x2-inch baking pans. Cover and let rise for two hours.

Bake in a preheated 350 F oven for 25-30 minutes or until golden brown.

Frost while the rolls are warm.

Filling:

1 cup sugar
1 stick (1/2 cup) softened butter
3 tablespoons frozen orange juice concentrate, thawed
Grated rind of 1 orange
1 cup chopped nuts. optional

Mix.

Frosting:

2 cups powdered sugar
1/2 cube softened butter (1/4 cup)
2 tablespoons orange juice
1 tablespoon grated orange rind

Mix.

Makes 24 rolls

Grandma Betty's Jello Salad

Courtesy of Michele Boatright

1 small box jello (any flavor)
1 carton cottage cheese
1 carton Cool Whip
1 can mandarin oranges, drained or any other canned fruit, drained

Mix all the ingredients and refrigerate.

Morning Glory Waffles

2 cups Bisquick Original Baking Mix
1 egg, beaten
1 1/3 cups low-fat milk, at room temperature
2 tablespoons Canola oil
2 tablespoons firmly packed brown sugar
1 1/8 teaspoons ground cinnamon
1/3 cup chopped pecans
1/3 cup shredded carrots
1/2 cup peeled shredded Granny Smith apples
3 tablespoons flaked coconut
1 teaspoon vanilla extract

Mix wet ingredients, apple, carrot and coconut in a medium-size bowl.

Mix dry ingredients. Combine the dry and the wet ingredients. Stir in the pecans.

Cook in a hot waffle maker sprayed with non-stick cooking spray. Cook according to the waffle maker instructions.

Serve hot with maple syrup, flaked coconut, chopped pecans and sliced apples.

Makes 9 waffles

Tuscan Chicken Soup

Taste of Home Magazine, Special Issue Spring 2009

1 small onion, chopped
1 small carrot
1 tablespoon olive oil
2 cans (14 1/2 oz each) chicken broth
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz) white cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
2 cups shredded cooked chicken

In a large saucepan, saute onion and carrot in oil until onion is tender.

Add the broth, water, salt and pepper. Bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken, heath through.

Yield: 4 servings

Cookie Monster Salad

Courtesy of Mike and Nicki Sims

20 oz Cool Whip
1/2 cup buttermilk
1 small package vanilla instant pudding
2 small cans mandarin oranges, drained
1 large can pineapple tidbits, drained
1 package fudge striped cookies (Keebler) or Western Family works great.

Combine ingredients in bowl until well-mixed. Refrigerate for 2 hours before serving.

Trisha's Chicken Tortilla Soup

Trisha's Southern Kitchen Show
www.foodnetwork.com

I changed a couple of things to make this soup lighter like fat-free milk instead of half and half and cooking spray Canola oil instead of butter. I omitted the cumin since I am not a big fan and the fajita seasoning has some in it.
Really good soup, my hubby had seconds.

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion finely chopped
2 tablespoons all-purpose flour
3 (14 oz) cans chicken broth
4 cups half and half
1 (10.75 oz) cream of chicken soup
1 cup salsa, mild or spicy
4 boneless skinless chicken breasts, boiled, drained and shredded
1 (15 oz) black beans, drained
1 (15 oz) red kidney beans, drained
1 (15 oz) whole kernel corn, drained
2 teaspoons cumin
1 1.27 oz packet fajita seasoning or 4 to 4 1/2 teaspoons of my home-made fajita seasoning (See recipe in Condiment Section)

Garnishes:
1 (16 oz) bag tortilla chips
8 oz Monterey Jack cheese, grated
8 oz sharp Cheddar cheese grated
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened about 5 minutes. Add the flour and stir well cooking for 1 minute more. Add the broth and the half and half. Stir in the cream of chicken soup, beans, corn, fajita seasoning, salsa, chicken and cumin.

Continue to simmer over low heat for 15 minutes.

Ladle the hot soup into bowls. Serve with the the desired garnishes.

Makes 8 servings

Home-made Fajita Seasoning

3 teaspoons chicken bouillon granules
4 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon cumin
4 teaspoons paprika
3 1/2 teaspoons salt
3 1/2 teaspoons sugar

Mix and store in a air-tight container.

Makes 1/3 cup

Corn and Tomato Pasta Salad

Better Homes and Gardens, Annual Recipes 1997
www.betterhomesandgardens.com

3 oz  ( 1 1/2 cups) farfalle pasta (bow ties)- I used campanelle
2 fresh ears of corn of 1 cup loose-pack frozen whole kernel corn
1 large tomato, seeded and chopped  (about 3/4 cup)
1 cup shredded cooked chicken
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon water or chicken broth
2-3 tablespoons purchased Pesto Sauce
3 tablespoons vinegar

Romaine leaves
2 tablespoons shredded Parmesan Cheese
Snipped basil leaves

Cook pasta according to package directions, Drained pasta. Rinse with cold water; drain again.
Meanwhile, if using fresh corn, cut the kernels off the cob. Cook corn covered, in boiling water about 4 minutes or till tender; drain. If using frozen corn, cook according to package directions; drain. Let cool slightly.

In a large bowl, combine pasta, corn, chicken and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, salt, pepper, chicken broth or water and vinegar. Cover and shake well. Put over pasta mixture. Toss gently to coat. Cover and chill 2 to 24 hours.

To serve, line a serving plate with romaine leaves. Arrange salad atop romaine. Sprinkle with Parmesan cheese and basil,

Note:  I omit the chicken sometimes like in the picture and add 1/4 c extra uncooked pasta.

Makes 8 side-dish servings

Glazed Acorn Squash

2 small or medium size acorn squash, halved lengthwise, seeds and membranes removed
2 tablespoons butter
2 tablespoons packed brown sugar
2 tablespoons maple syrup
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Mix the butter, sugar, maple syrup, honey and spices. Spread the mixture inside the acorn squash halves. Place them in  baking pan cut side up.

Bake in a preheated 400 F for 45 minutes -1 hour.

Cream Cheese Cut-out Cookies

www.happyhomemakercindy.com

Picture courtesy of Sara Nay

1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder

1 tub vanilla or cream cheese frosting
Food coloring (if you would like to make the frosting a different color)
Sprinkles

In a large bowl beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. In a small bowl, combine flour and baking powder.
Add dry ingredients to cream cheese mixture. Beat until well mixed.

Divide dough in half. Wrap each portion in plastic wrap and refrigerate until easy to handle-about 1 1/2 hours. Preheat oven to 350 degrees. Roll out 1/4-inch thick or thicker on a lightly floured surface. Using cookie cutters, cut out and place 2 inches apart on a parchment paper lined cookie sheet.

Bake 10-13 minutes depending on how thick you made the cookies or until edges are lightly browned. Remove to wire rack. Allow to cool completely. Ice the cookies with frosting and decorate with sprinkles.

Vegan Multigrain Waffles-Melba-Style

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/3 quick-cooking oatmeal
1/4 cup wheat germ
1/4 cup flax seed meal
1 tablespoon cornmeal
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons honey
1/4 cup Canola oil
2 teaspoons vanilla extract
2 1/2 cups plus 2 tablespoons fat-free milk
2 very ripe bananas, mashed (1 cup)
1/4 cup chopped pecans

Mix the dry ingredients in a big bowl. Then mix the wet ingredients in another bowl and add to the dry ingredients. Cook the waffles following the waffle maker instructions making sure the batter cooks through.

Serve with peach slices in 100 % fruit juice, strawberry syrup and fat-free whipped cream or your favorite syrup.

Makes 14-16 waffles

Egg Pie

Recipe courtesy of my Filipino friend, Ruby Bradshaw

1 Store-bought pie crust or home-made (see my home-made pie crust recipe on the Dessert Section)

Filling:

1 3/4 cups evaporated milk
3 large eggs
1 large egg, egg white and yolk separated
1 cup granulated sugar
1 teaspoon vanilla extract

Directions:

Follow the instructions of my home-made pie crust recipe. The flattened dough should be wide enough to fit a 9-inch pie plate. Place the crust into pie plate and cut the extra using a pair of scissors. Refrigerate while doing the filling.

Start making the filling by scalding the evaporated milk. This is done by heating in the microwave for 2 minutes.

In a mixing bowl, combine the eggs and egg yolk and whisk. Gradually add the sugar while whisking.

Add the vanilla and mix until all the ingredients are combined.

Pour in the scalded milk and mix thoroughly.

Beat the egg white with an electric mixer until it forms soft peaks. Fold in the beaten egg white in the egg mixture.

Preheat the oven to 350 F. Pour the filling mixture into the refrigerated pie crust. Bake for 15 minutes at 350 F. Then lower the temperature to 325 F and bake for 30-40 minutes or until a toothpick inserted in the center of the pie comes out clean.

Remove the egg pie from the oven and let cool.

Makes 8-10 servings

Broccoli Cheese Soup in Slow-Cooker

This is one of the best broccoli cheese soup recipes I have ever had. Pretty easy as well.

1 (20 oz ) package frozen broccoli pieces, thawed
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 yellow onion, finely chopped
1 tablespoon olive oil
2 cups milk
1/2 cup water
1/8 teaspoon ground cayenne pepper
2 cups grated or shredded Cheddar cheese


Mix the cream of chicken, milk, water and cayenne pepper in a bowl. Add the broccoli pieces and set aside.

In a small skillet on medium heat, cook the onions in the hot oil until tender. Add the onion to the soup mixture.

Pour into the slow cooker. Cover and cook on HIGH for 3 hours.

Add the cheese and stir until melted. Serve hot.

Makes 4-6 servings

Potato Corn Salad

1 1/2 lb red potatoes, unpeeled, cubed and cooked in salty water
1 cup frozen corn, cooked and drained
1/3 cup chopped onion
1 cup finely sliced celery
2 hard-boiled eggs, peeled and chopped (optional)
1 cup low-fat mayonnaise
1/2 cup low-fat plain yogurt
1/2 tablespoon Dijon mustard
1/4 teaspoon coarse grainy mustard
2 tablespoons white wine vinegar
1/2 teaspoon dried dill or 2 teaspoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
Fresh chives, chopped for garnish


Mix the dressing ingredients first and then add to the cooled potatoes, celery, onion and corn. Mix well and refrigerate for 4 hours or overnight.


If you want the salad to have a Southwestern Flair

Add:

Finely chopped pickled or fresh jalapenos, to taste
1/2 can black beans, drained and rinsed
1/8 cup fresh cilantro, chopped

No Bake Energy Bites

www.smashedpeasandcarrots.blogspot.com

1 cup oatmeal
1/2 cup peanut butter (or other butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1 cup miniature chocolate chips
1 teaspoon vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for 1/2 an hour. Once chilled, rolled into balls and enjoy. Store in an airtight container and keep refrigerated for up to 1 week. Chocolate chips were not added to this recipe.

Makes 18-20 balls

Variations:

You can use almond butter, cashew butter, soy butter, sunbutter instead of peanut butter.

Agave nectar or maltitol syrup instead of honey.

Use wheat germ or granola instead of coconut.

Dried cranberries, raisins, crushed nuts or carob chips instead on chocolate chips.

Note: A special thanks to my friend Sara Nay for making these cookies and letting me take pictures of them.

Baked Ziti and White Bean Casserole

Adapted from Betty Crocker Healthy New Choices

www.bettycrocker.com

1 can (28 oz) whole tomatoes, drained
1 cup Fat-Free Ricotta cheese (I used Fat-Free Sour Cream instead)
1/4 cup chopped onion
1 tablespoons chopped fresh parsley (I love basil instead)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked regular or whole wheat ziti or penne pasta (Cellentani was used for this picture)
1 can (15 oz) great northern beans or cannelini beans rinsed and drained
3 slices reduced-fat mozzarella cheese (61/2x4 inches)
Grated Parmesan if desired

I added 1 clove of garlic, minced

400 F Spray rectangular baking dish (11x7x1 1/2-inches) with cooking spray.

Break up tomatoes in a large bowl. Stir in ricotta, onion, parsley, thyme, garlic, salt and red pepper flakes. Carefully fold in pasta and beans.

Spread pasta mixture in baking dish. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until hot and cheese is golden brown, Sprinkle with parmesan cheese.

Makes 6 servings

Banana Coconut Crumb Cake

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 cup cold butter, cut into small pieces
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 very ripe banana, mashed
1/4 cup sour cream
1 large egg

Topping:

1/4 cup sweetened coconut
1 tablespoon water
2 tablespoon sliced almonds
2 tablespoons milk chocolate toffee bits or semi-sweet chocolate chips

Preheat oven at 350 F.

Combine flour, sugars, cinnamon, allspice and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup of this mixture for topping. Set aside.

Combine remaining flour mixture, baking soda and baking powder. Add mashed banana, egg and sour cream. Beat at medium speed until blended.

Pour batter into a greased and floured 8-inch round pan. Combine reserve mixture with coconut, almonds and toffee bits or chocolate chips. Stir with a fork. Sprinkle crumb mixture over batter. Bake for 30 minutes or until a skewer inserted in the center of the cake comes out clean or until cake springs back when touched.

Makes 8 servings

Hawaiian Haystacks or Chinese Sundaes

I saw this recipe in so many cookbooks and I thought it was disgusting.
I tried it for the first time at a church activity and I have to admit that I was completely wrong.
The moral of the story...never judge a recipe before trying it.

Baked bone in and skin on chicken breasts or thighs (Seasoned with salt, ground pepper and olive oil at 350 F 40-45 minutes depending on thickness of the breasts, cool down and shred) or just dice raw chicken breast and cook it in hot olive oil with salt and black pepper

Condensed cream of chicken soup undiluted
Water or milk
Salt
Ground pepper

Mix the cream of chicken with the desired amount of water or milk (it should have a saucy consistency). Add the cooked chicken, salt and ground pepper to taste; stir and heat up well.

OR

Hot chicken gravy instead


Cooked white or brown rice

Toppings:

Canned pineapple tidbits, drained
Canned mandarin oranges, drained
Canned water chesnuts, drained
Sliced ripe olives, drained
Chopped green bell pepper
Chopped green onions
Chopped tomatoes
Chopped celery
Chopped cilantro
Sliced almonds
Dried cranberries
Chow mein noodles or Bugles
Flaked coconut
Sour cream
Sweet and sour sauce
Soy sauce
Peas
Shredded Cheddar cheese

Serve the sauce over hot cooked rice and top with the desired toppings.

Note: It is super tasty if you add plenty of sauce on top of the rice.

Baked Peach Pancake

1997 Southern Living, Annual Recipes
www.southernliving.com

 

 

3 tablespoons brown sugar, divided
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1 large peach or plum, thinly sliced
1/3 cup milk
2 large eggs
1/3 cup all-purpose flour
2 tablespoons butter
Sifted powdered sugar
Maple syrup

Combine 1 tablespoon brown sugar, cinnamon, and lemon juice; add peach slices, tossing to coat. Set aside.

Whisk together remaining 2 tablespoons brown sugar, milk, eggs and flour. Set batter aside.

Place butter in a preheated 9-inch ovenproof skillet (I used a pie plate) in a 425 F oven 5 minutes or until butter melts.

Pour batter into hot skillet; spoon peach mixture over batter.

Bake at 425 F 16-18 minutes or until puffed and golden. Sprinkle with powdered sugar; serve with maple syrup.

Yield: 4 servings

                                                                                  Mrs. Stanley Pichon Jr.
                                                                                  Slidell, Louisiana

Italian Wedding Soup (Minestra Maritata)

www.foodandwine.com

I love Italian Wedding Soup but the flavor of the sausage can be overpowering at one point. So, when I saw this version in the Food and Wine Magazine (Grace Parisi), February 2012, I decided to give it a try and I loved it.
Make sure to sprinkle plenty of grated Parmesan cheese on top.

My husband likes this soup with Cannelinni beans and half amount of ground pork and half sausage

2 quarts home-made chicken stock or low-sodium chicken broth
1 large carrot finaly diced
1 celery rib, finely diced
Kosher salt and freshly ground pepper
1/4 cup orzo
1 pound ground pork
1/4 cup freshly grated Parmegiano-Regianno plus more for serving
1/4 cup dry bread crumbs
5 ounces baby spinach, chopped
One 15 ounce can chickpeas, drained and rinsed

In a large pot, bring the chicken stock to a boil with the carrots and celery. Season with salt and pepper. Add orzo and cook until al dente, about 7 minutes.

Meanwhile, in a bowl, knead the pork with the 1/4 cup cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.

Drop the ball into the boiling soup and simmer 5 minutes. Stir in the spinach and the chickpeas and simmer until the meatballs are cooked through, 5 minutes longer.

Serve passing extra cheese at the table.

Makes 6 servings

Variation:

Beat 2 eggs with 1/4 cup grated Parmesan cheese and 1 tablespoon chopped fresh parsley. Add to the hot soup when ready to serve; do not stir to create strands.

You can add Italian seasoning as well.

Apple Pancakes with Cider Syrup

www.tasteofhome.com

1/2  cup all-purpose flour
1/4 cup whole wheat flour
2 teaspoons sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup finely chopped apples
1/4 cup raisins
2/3 cup buttermilk
1 egg, separated
2 teaspoons butter, melted
1/4 teaspoon vanilla extract

Syrup

1/4 cup sugar
2 teaspoons cornstarch
2/3 cup apple cider or juice
1 cinnamon stick (1 1/2 inches)
Dash ground nutmeg
Additional butter (optional)

In a small bowl combine the first 6 ingredients; stir in apples and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.

Pour batter by heaping 1/4 cupfuls onto hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.

Meanwhile in a small saucepan combine the syrup ingredients. Bring to a boil over medium heat; cook and stir for 2 minutes ir until thickened. Discard cinnamon stick.

Serve pancakes with warm syrup and additional butter if desired.

Yield: 6 pancakes (2/3 cup syrup)

Beef Fajitas

 

 

1-1 1/2 lb boneless top sirloin steak cut into strips
1 recipe for Fajita Marinade (See Condiment Section)
2 tablespoons Canola oil
2 medium green or red bell pepper, julianned
2 large onions, sliced
 12 (10-inch) flour tortillas
Salt
Ground pepper

Toppings:

Picante Sauce or red salsa
Green Salsa
Sour Cream
Chopped Cilantro
Guacamole
Cheddar cheese shredded

Follow the instructions for marinating the meat.

Pour the oil into a big skillet and heat up well. Cook the meat on high temperature stirring until cooked and lightly browned. Add the onions and peppers and cook until tender.

Season with salt and pepper to taste.

Serve with the toppings.

Fajita Marinade

 

1/4 cup vegetable oil
1/4 cup freshly squeezed lime juice
1 1/4 teaspoons chili powder
3 big garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon dried oregano

Mix everything.

Makes 1/2 cup marinade and can be used to season 1 to 1-1/2 lb beef boneless top sirloin steak cut into strips.  Marinade for at least 6 hours in the refrigerator.

JoLeene's Taco Soup

1 lb ground beef
1/2 cup onion, chopped
1 clove garlic, crushed
3 cups hot water
1 (32 oz) can stewed tomatoes, undrained
2 cans (16 oz each) dark red kidney beans, undrained
1 envelope Taco Seasoning Mix
2 cans (8 oz each) tomato sauce
1 cup frozen whole kernel corn

Brown the ground beef and drain the fat. Add the onion, garlic and cook until tender.
Add 3 cups hot water, the stewed tomatoes, dark red kidney beans, Taco Seasoning Mix, tomato sauce and frozen whole kernel corn.

Let all this mixture get to a very strong boiling point. reduce the heat to low and simmer covered for 15 minutes.

I always add some chopped fresh cilantro when soup is ready.

Serve with Doritos or Fritos, shredded Cheddar Cheese, avocado cubes and sour cream.

Chocolate Chip Pancakes

Taste of Home-Bonus Book
www.tasteofhome.com

Pancakes:

2 cups all-purpose flour
1/4 cup sugar
2 eggs, beaten
1 1/2 cups milk
1/4 cup vegetable oil
2 tablespoons baking powder
1 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips

Cinnamon Honey Syrup:

1 cup honey (I used Maple Syrup)
1-2 teaspoons cinnamon
1/4 cup butter

In a bowl combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.

Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave uncovered, on high until butter is melted and syrup is hot, stirring ocacasionally.

Serve with pancakes.

Yield: 6 servings (2 pancakes per serving)

                                                                                                       LeeAnn Hansen

                                                                                                        Kaysville, Utah

Danielle's Yummy Cookies

A dear friend shared this wonderful cookie recipe with me.

2 sticks unsalted butter
2 eggs
1 1/2 cups brown sugar (unpacked)
2 teaspoons vanilla extract
1 1/4 teaspoons baking powder
2 1/2 cups all-purpose flour
1/2 teaspoon salt

1 cup chopped walnuts or pecans
1/2 cup Heath English Toffee Bits (Milk Chocolate Toffee Bits)
1/2 cup miniature semisweet chocolate chips or chocolate chunks

Cream the butter and sugar until light and fluffy, Add the eggs and vanilla and combine.

In a different bowl, combine flour, baking powder and salt. Add this mixture to the butter mixture beating at low speed after each addition.

Once the dough is ready; stir in the nuts, chocolate toffee bits and miniature chips.

Line cookie sheets with parchment paper and drop teaspoonfuls of the dough onto the paper 2-inches apart.

Bake at 350 F for 7-10 minutes or until they are lightly golden brown.

Rest in cookie sheets for 1 minute and immediately remove to cookie racks.

Makes 50 small cookies

Rosemary Garlic Marinade (For Chicken)

1 cup olive oil
1 tablespoon salt
1 1/2 teaspoons ground  black pepper
1/4 cup lemon or lime juice
2 teaspoons fresh rosemary, chopped (or some more if you desire)
4 ounces prepared garlic (1/2 cup minced)
1/8 tespoon ground turmeric (optional)

Mix all the ingredients. Marinade 8-10 lbs chicken pieces for 4 hours or overnight.

Toffee Pecan Cookies

1 box Butter Pecan cake mix
1/2 bag toffee bits or Heath
1/2 cup chopped pecans
2 large eggs
1 tablespoon water
1/2 stick butter, softened

Mix the cake mix, butter, eggs and water; beat with a hand mixer.

Stir in the toffee chips and pecans and combine with a wooden spoon.

Line cookie sheets with parchment paper and drop the cookie dough by teaspoonfuls 2 inches apart.

Bake in a preheated 350 F for 8-10 minutes or until lightly golden brown. Let it reat for 1 minute and then, transfer to a cooling rack.

The Best Sloppy Joes

www.melskitchencafe.com




2 tablespoons vegetable oil
2 1/2 lbs ground beef
2 medium onions roughly chopped
2 tablespoons tomato paste
2/3 cup BBQ sauce (We like Famous Dave's Sweet and Zesty)
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
Freshly ground black pepper
8-12 potato rolls

Preheat oven to 300 degrees.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease of the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated.

Add the BBQ sauce, Worcestershire sauce, ketchup, soy sauce and pepper and bring to a boil. Cook until the sauce is slightly thickened about 4-5 minutes. You can make the Sloppy Joe meat up to 2 days in advanced and reheat it over low heat or in the microwave.

Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes.

Serve the Sloppy Joes hot with the warm rolls.

Note: This meat can be frozen. Freeze the Sloppy Joe meat in a freezer-safe container and then thaw it in the refrigerator prior to serving. Reheat on medium-low heat in a saucepan on the stove.

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons

Apple Pie Waffles

6 tablespoons butter, melted
2 cups Bisquick Mix
2-2 1/2 teaspoons apple pie spice
2 tablespoons sugar
2 eggs
1 1/4 cups milk
1 cup finely chopped Golden Delicious apples, peeled and cored

Mix the dry ingredients in a a bowl. Combine the wet ingredients in another bowl. Mix it altogether. Use 1/4 measuring cup per waffle. Cook as directed on waffle maker.

Serve with syrup and whipped cream sprinkled with cinnamon (optional)

Makes 12 waffles

For a home-made APPLE PIE SPICE recipe, look on condiments, please.

Pan de Yuca (Tapioca Bread)

1 cup tapioca starch or tapioca flour (almidon de yuca Goya brand or yuca harina Colombiana brand)
1 teaspoon baking powder
1 1/2- 2 cups Italian cheese blend
1 egg beaten
1/4 teaspoon salt (plus 1 pinch salt, optional)
water (milk or whipping cream if needed).

Mix all the ingredients adding some liquid if needed until the dough is very flexible.

Make balls the size of a walnut and place on an ungreased baking sheet 2-inches apart.

Bake in a preheated oven at 400F for 15 minutes. Serve immediately.

Note: Very good if served with smoothies.

Ecuadorian Humitas

Maybe not the traditional way to make Ecuadorian humitas because we do not use cornmeal in Ecuador but in my opinion, it is the right way to make them in order to have a great outcome in USA since the corn is a little bit different here.

www.kraft.com

                                Before steaming

6 fresh ears corn on the cob (with husks)
1/2 cup chopped onion (I use green onions)
1/4 cup butter (1/2 stick) butter, softened
1 teaspoon Calumet baking powder
3 eggs
1 cup cornmeal
1 package (8 ounces) Kraft mozzarella cheese, cut into into 1/2-inch cubes (I use shredded sometimes)
2 cups water (or more...)

Remove green husks and silk from corn, being careful to keep husks whole, Discard silk. Place husks in large pot of boiling water and blanch 1 minute. Remove from water; drain.

Cut kernels off cobs. Place half of the kernels and onion in blender container; cover. Blend on medium speed until smooth. Pour into  large bowl. Place remaining corn kernels, butter, eggs, baking powder and cornmeal in blender container. Cover. Blend until smooth. Add to corn puree in bowl. Stir in cheese. Batter will be thick but not stiff.

Place 2 of the corn husks on work surface, with long sides slightly overlapping. Spoon 1/4 cup of the corn puree onto bottom half of the husks; fold the top of the husks over the filling.  Fold in half from the left side, then fold in half again from the right side. One end of each humita should remain open.  Repeat with 34 of the remaining corn husks and remaining corn puree. Keep folded ends in place by tieing closed with thin strips of the remaining corn husks.

Fill a large pot with two cups of water. Line steamer basket with half of the leftover corn husks; place in pot. Stand the humitas, open ends up, in the basket. Cover with the remaining corn husks. Cover the pot with a lid. Bring water to boil on high heat. Reduce heat to low. Steam 30 minutes or until humitas are firm.

Yield: 9 servings (2 humitas each)

Substitute:

dry corn husks could be use instead of the fresh corn husks. Blanch in boiling hot water. Then use as directed.

Note:

I closed both ends of the humitas since I did not have a steamer basket. I place some cobs at the bottom of a deep pan; poured some water just to cover the cobs. Then, I placed a metal baking pan on top of the cobs. The humitas were placed there and I covered the pot with the lid, being very careful that the amount of water did not get into the metal pan and therefore the humitas.

Carolina Shredded Chicken

Family Circle Magazine, June 2010
www.familycircle.com

Chicken

6-8 bone-in chicken thighs, skin removed (about 2 pounds)
1/2 teaspoon seasoned salt
1/4 teaspoon paprika

Sauce

1 tablespoon vegetable oil
1 small onion, diced
2/3 cup vinegar
1/2 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon spicy brown mustard (I use regular yellow mustard)
6-8 sandwich buns

Heat gas grill to medium-igh or charcoal grill to medium-hot coals.

Chicken: Sprinkle on all sides with seasoned salt and paprika, When grill is ready, place chicken on grill grate. Cook turning once, for 18 minutes or until thigh registers 180 degrees on an instant thermometer.

Meanwhile, prepare Sauce: Heat oil in a medium-size saucepan over medium heat. Add onion and cook 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, then reduce heat and simmer 5 minutes.

Remove chicken from the grill and allow to cool slightly. With two forks or your hands, shred meat from bones. Add shredded chicken to sauce and heat through. Divide chicken evenly among sandwich buns, a heaping 1/3 cup on each. Serve with coleslaw if desired.

Makes 6-8 sandwiches