Sauted Mushroom and Vegetables

We love this dish. We usually top our grilled steaks with a generous helping of this cheesy side dish.

8 oz fresh mushrooms, cleaned with a damp towel and quartered

1/2 medium yellow onion, sliced

1/2 medium green bell pepper, sliced

1/2 medium red bell pepper, sliced

1 tablespoon butter

2 tablespoons olive oil

1 big clove garlic, minced

1 tablespoon Worcestershire sauce
1/2 teaspoon steak sauce (A1)

1 teaspoon dried parsley flakes

Salt to taste

Freshly ground black pepper

Provolone cheese, shredded or sliced

In a big skillet, heat up the oil and butter. Once it is hot, add the mushrooms and cook on medium-high heat, stirring now and then. Let the mushrooms get lightly browned on both sides, about 5-7 minutes. Season with black pepper. Add the onion, peppers and garlic and cook on medium heat until the peppers and onions are starting to wilt. Stir in the Worcestershire sauce and 1/2 teaspoon of dried parsley and combine. Add a little bit of salt if necessary (the Worcestershire and steak sauce have salt). 

Spread the mixture in the same skillet in a single layer. Cover with some cheese' sprinkle with 1/2 teaspoon dried parsley. Put the lid on the skillet. Reduce the heat to very low until the cheese melts.

Serve immediately.

Makes 4-6 servings

Multi-grain Pancakes

Another recipe of All You cookbook. Very good flavor and texture.

www.allyou.com

3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed brown sugar
1 large egg, beaten
1 cup whole milk (I used fat-free)
1/4 cup plain yogurt
1 tablespoon melted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

Mix the dry ingredients in a medium-size bowl. In another bowl, mix the remaining ingredients. Add the dry ingredients to the wet ones and stir until just combined.

Cook on a hot griddle according to the manufacturer's directions.

Note: I added 1/8-1/4 cup more milk to make the batter thinner and easier to cook thoroughly. Serve with fresh fruit, maple syrup or warm honey.


Makes 12-14 medium-size pancakes

Chocolate Cupcakes

I found this recipe in a cookbook called All You. I am pretty sure it was a compilation of some recipes published in the All You Magazine.

I would use some cream cheese frosting on top of each cupcake.

www.allyou.com

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (Do not use dark cocoa)
4 tablespoons butter, softened
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup buttermilk
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips (I used a total 1/3 cup regular semi-sweet chocolate chips and milk chocolate chips combined)

Mix the dry ingredients except the sugar and set aside.

In another bowl, cream sugar, butter and vanilla until creamy. Add egg yolks, one at a time beating after each addition. Combine both mixtures alternating with the buttermilk.

Beat the egg whites until stiff. Fold in the egg whites into the batter without beating. Finally, add the chocolate chips.

Line 12-14 muffin cups with paper cups. Fill up the cups 1/2 way.

Bake at 350 for 15-10 minutes or until a toothpick inserted comes out clean. Remove from the muffin pan and cool on the wire racks.

Once the muffins are completely cooled. frost with cream cheese frosting. You can garnish with miniature chocolate chips.

Makes 12-14 cupcakes

Craisins Scones

I love these scones. I like to add some grated orange zest to the dough.

Thanks to Michelle Stayner for sharing the recipe.

Combine:

2 cups flour
1/2 cup granulated sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt.

Cut in:

1/2 cup shortening.

Add:

1/2 cup Craisins
2 eggs, slightly beaten
1/4 cup milk

Mix until moistened. Divide into 2 balls and flatten and cut into triangles. Sprinkle with extra granulated sugar.


Place on greased cookie sheet and bake at 400 F for 15 minutes.

Snickerdoodle Muffins

Recipe given to me by Angela Vest. She got it from her friend Ashlyn Weaver.
These muffins are heavenly.

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup oil
3/4 cup sugar
1 egg
1 cup milk

1/2 cup melted butter
3/4 cup sugar
1 teaspoon cinnamon or to taste

In a bowl, combine flour, baking powder, salt and nutmeg.

In a separate bowl, combine oil, 3/4 cup sugar, 1 egg and milk. Combine these two bowls and gently stir until just moist.

Preheat oven to 350 F. Grease muffin pan. Pour batter in pan 2/3 way full. Bake 17-20 minutes.

Combine 3/4 cup sugar and cinnamon in a bowl. After muffins have baked, roll each in melted butter. Then, roll in the cinnamon and sugar mixture.

Pasta e Fagioli

Cooking Light, Italian

www.cookinglight.com

1 tablespoon olive oil
6 oz hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (14-ounce) can fat-free less-sodium chicken broth
1 (8 oz) can no salt-added tomato sauce
1 cup uncooked small seashell pasta, (about 4 ounces)
1/2 cup (2 ounces)shredded Romano cheese, divided
1 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15.5-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley, optional

Heat oil in a large saucepan over medium high heat. Add sausage and garlic; saute 2 minutes or until browned, stirring to crumble. Add water, broth and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, white pepper and beans; bring to a boil.  Cover; reduce heat and simmer 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle each serving with cheese.

Garnish with parsley, if desired.

Yield: 6 servings. Serving size: 1 cup soup and 1 tablespoons cheese.

Note: I added 1 extra cup chicken broth for a thinner consistency and I drained and rinsed the beans.

Banana Pancakes

Five ingredient Recipes

www.tasteofhome.com

2 cups Bisquick
1 egg
1 cup milk
1 cup mashed banana (the bananas have to be very ripe)
3/4 cup peanut butter chips or swirled chocolate chips

Mix the wet ingredients and add the Bisquick and peanut butter chips. Cook on a hot griddle using 1/4 cupfuls of batter. Serve with Maple syrup.

Note: I skipped the peanut butter chips and I added 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon before cooking the pancakes.


12-14 pancakes

Seared Halibut with Fresh Tomato Basil Sauce

www.lisasdinnertimedish.com

I found this recipe on the website above. Really good recipe. My family likes it saucier so I added some more liquid and used tilapia instead of halibut. I served it over quinoa.

4 tablespoons olive oil, divided
3 large roma tomatoes or 4 medium size, chopped
3 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons basil, chopped
4 (6 oz) pieces halibut
Hot cooked spaghetti

Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; saute for about 1 minute. Add tomatoes; saute for about 3-5 minutes until tomatoes start to break down.

Stir in wine, add salt and pepper and increase heat. Bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes, until tomatoes have broken down enough to form a sauce. Stir occasionally. Stir in basil.

Once sauce is ready, heat remaining olive oil in a separate large non-stick skillet over medium high heat. You want the pan to get very hot.

Season both sides of the fish with a little salt and pepper. Add fish to hot oil. Sear on both sides for about 2 minutes. Reduce heat to medium, add sauce to fish.

Simmer fish in the sauce for about 5 minutes until fish is cooked through.

Serve over hot cooked spaghetti if desired.

Makes 4 servings


Note: I added 1/2 cup water to the sauce before simmering for 30 minutes.

My optional ingredients: chopped green onions.

Apple Peach and Banana Smoothie

2 cups cold fat-free milk
1 Granny Smith apple, unpeeled, chopped and frozen
1 big ripe peach, unpeeled, cored, chopped and frozen
1 big very ripe banana, chopped and frozen
1/2 cup ice cubes
1/4 cup lemon juice
Honey to taste

Optional:

1/4 cup vanilla protein powder
2 tablespoons wheat germ, wheat bran, oat bran or ground flax seed

Pour the milk in the blender. Add the honey and blend well. Stir in the frozen fruit and lemon juice and press the "crush ice" setting until the mixture is very smooth. Add the ice and press the "crush ice" bottom again.

If adding some of the optional ingredients, just add them and blend or liquefy. Serve immediately.

Makes 4 servings

Strawberry Pie

www.allrecipes.com

Special thanks to Joyce Anderson who made this pie and shared the recipe with me.

1 (9-inch) pastry shell, unbaked
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 oz) package strawberry gelatin
4 cups sliced fresh strawberries

Line unpricked pastry shell with a double-thickness of heavy -duty foil. Bake at 450 F for 8 minutes. Remove foil, Bake 5 minutes longer. Cool on a wire rack.

In a saucepan combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set.


Makes 6-8 servings

Dutch Baby with Lemon blueberry Sauce

Dutch Baby:

1/2 cup milk at room temperature
1/2 cup all-purpose flour
1/2 teaspoon salt
1 lemon, grated (juice reserved)
2 tablespoons butter
2 eggs, beaten

Place the butter in a 9-inch pie plate and melt in the microwave for a few seconds. Using a brush or tilting the pie pan, cover the sides of the pan as well.

Mix the milk and the flour and salt until no lumps remain. Add the eggs and grated lemon zest and mix.

Pour the mixture in the pie plate. Bake in a preheated 400 F oven and bake for 25-30 minutes.

Remove from the oven and sprinkle with powder sugar (use a small strainer).


Blueberry-Lemon Sauce:

1/4 cup water
1/2 cup frozen or fresh blueberries
Lemon juice of half a fresh lemon
1/4 cup extra fresh of frozen blueberries
1 tablespoon water
1 teaspoon cornstarch
Sugar to taste

In a saucepan, mix the water with 1/2 cup blueberries and lemon juice. Cook for 2-4 minutes. Add sugar to taste and mix. Dissolve the cornstarch in the water and add to the mixture stirring constantly until it thickens.

Finally, add the extra 1/4 cup blueberries and cook for 1 more minute, DO NOT MASH.

Makes 3/4 cup sauce

Blueberry-Banana Bliss

2 cups cold milk
2 medium bananas, very ripe, cut in chunks and frozen
1 1/2 cups frozen blueberries
1/3 cup lemon juice
Honey to taste

Pour the milk in the blender, add some honey and blend well.

Stir in the lemon juice and the  frozen fruit little by little pressing the "crush ice" or "frappe" option. When the mixture is smooth and icy, serve immediately.

Cilantro Ranch Dressing

I had this salad dressing at a church activity. It was so good that I had to ask for the recipe.

1 packet Hidden Valley Ranch Dressing (not buttermilk)
1 cup Mayonnaise
1 cup buttermilk
3 tomatillos (remove husk)
1/2 bunch fresh cilantro
Garlic to taste
 Juice of 1 large lime
1 jalapeno (leave seeds if you like it spicy)

Place everything in the blender or food processor and process until the mixture is smooth.

Note: It makes a lot of dressing